How to Make the Best Espresso Martini | What's Eating Dan? 

Amen! That seems to be a trend across RU-vid, and it is so distracting. I have trouble concentrating on what the speaker is saying when music is blaring in an endless loop behind them.

Broke a glass over my well in the middle of a rush last night by just banging it by hand. What am I doing wrong? FYI it was a rocks glass on a metal shaker

Second strainer catches any small ice chips

I had the same question!

to remove any ice chips that might have developed or broken off during shaking. It's a good idea for drinks that you want to be very smooth, but it isn't strictly necessary. if you want to get 70% of the effect with less cleanup, you can buy additional coils for your Hawthorne strainer and just add them to it. Hawthorne strainers typically use a separated raised bit of metal to hold the coils, so you can remove them for cleaning. This allows you to also just add more coils to make it strain a bit better. You can also remove the coil and toss it into a shaker for added aeration during shaking for when you're making drinks like a fizz or anything else that calls for an egg white to produce heavy foam. Just toss in the coil and don't add ice yet, then just hold the shaker together to keep from making a mess while you "dry shake". This gives the egg white a chance to foam before the water and cold from the ice can get in the way. Crack the shaker back open, add in your ice and shake to chill or dilute as necessary.

@@mndlessdrwer Thanks! for the info. I'll look out for the extra hardware. UPDATE: Patron XO Cafe (and it's spicy chocolaty cousin) have become increasingly hard to find. So I tried and have now converted to *Mr. Black* - a "cold brewed" coffee liqueur. Excellent coffee notes and less sweet than Patron. Check it out!

They usually have music, more editing, and scientific explanations/historical backgrounds. I don't think this counts as a 'What's Eating Dan' episode, just a 'What's Dan Eating' recipe.

they already uploaded this once before today, this is the 2nd reattempt but as you noticed there's something up with the background music track

What’s the point of commenting this without explaining how to do it properly as well

@@Cynt3r the easiest way is to get a shaker that has 2 steel cups Then you can't shatter a glass one

In addition to using a shaker with two tins I find wiggling the small tin around to loosen it always works. You don’t try to pull it straight out, you sort of lever it to another angle and that loosens it

The shakers should form a straight line on one side when you put them together; when you want to release them, give a smack with the palm of your hand right where the two tins begin to separate from each other and you should hear a very satisfying click that indicates the pressure's been released and you can pull them apart. If you're using metal shakers, you can also just give a little squeeze (depending on your shakers) to get them to release. But yeah, please don't smack it against a countertop unless absolutely necessary for reasons listed above. Also just looks cooler :)

What I came to say. Like, this looks to be a damn fine cocktail. But it is decidedly not an espresso martini.

I agree with Wikipedia: "The martini is a cocktail made with gin and vermouth, and garnished with an olive or a lemon twist."

I agree. There are a lot of names for rum and coffee drinks with variations, but none of them is "martini." :-)

Damn the "Rum on the run" is really catchy and fits great. Way better name

@@KB0B0 Thanks! I think it would be fun to see what others would suggest.

I was looking for this comment, thank you. A classic martini is made with gin and dry vermouth. And you're right they put the Cosmo in a martini glass but it's definitely not called a martini, I like your name choice "Rum on the Run"👍

😍😍🥰🥰

I have to agree with you. People need to stop calling drinks served straight up in a coup as a martini.

@@evilganome I said the same thing!

@@evilganome eh, the espresso martini has been named as such for almost 30 years and is IBA recognized, I don’t think it’s useful to gripe with that being its name-when you say “espresso martini” people know what you mean, and they know intuitively that an espresso martini is not actually a martini.

@@andrewrogers3279 sure but this isn't an espresso martini either.

He didn't make it for you. Weirdo

Nonsense.

Literally every bartender bangs the metal shaker to release it from the glass… you ok?

After looking at your channel I'd say microscopic glass chips are the least of your worries.

@@king_ltc_ I don't. I only would if I was using two metal ones, but I don't do it with metal ones either. Behind the bar it looks unprofessional. I always use a hard hit with my palm to break the seal. You hit it where the gap is to break the seal. Works every time

And you clicked on it…