Man, my Wifi is down, and im on data, so im very picky as to what and how much I watch... You, you good sir are a priority. I love these videos. Keep them coming, dont change a thing.
I also use agave syrup and a bit of lime juice. I also top it off with a bit of Squirt instead and a pinch of salt or coat some on the granish piece with some chili for an extra kick. You can also use mezcal
My friend i kwow this is your paloma drink but its important the salt oround the glass and squirt try whit this ingredient and please dont shake your are a great bartender i a mexican bartender thats why my opinión your great big hugs from México
That is the mexican Paloma, but here in Spain in my region we call Paloma the mix of still water with Anissette or Anís liqueur in a long glass. I challenge you to do this spanish version of my region. And aswell I challenge you to do my favourite spanish cocktail, it's called Agua de Valencia ( Water from Valencia), good luck!
While muddling, juices tend to fly everywhere. Napkin is used to prevent such a thing. Some bartenders use napkin even when they add ice in the glass with cocktail in it.
@@Fandoul96 Again.. it wouldn't be just on the top, especially because the gassy liquid will sink as it is hotter then what is in the glass with ice, hence the drink will "stir itself". Plus, pouring a fizzy drink over ice will drive out a lot of the gasses from the liquid which will make it more flat.
Боже, хочу устроится барменом, и многие на без опытников даже внимания не обращают. Как долго ты учился чтобы работать на "хорошем" уровне? Трудно ли было запомнить все эти составы коктейлей, названия напитков? Как долго учил? Если не сложно, конечно.
You used very little syrup....what is the ratio you are using....and is it better than using the average blue agave nectar..... On another note next time smash 2 slices of jalapeño and replace tequila for mezcal... Love your vids
