A Note before we begin:
My wonderful friend Chris Day pointed out to me that I inadvertently titled this video series the same title as our good friend Dave Stolt's book "Home Bar Basics...and Not So Basics". I am going to keep the title but i would be remiss if I didn't provide you a link to his website where you can learn a lot about cocktails, be exposed to his amazing art and buy his book, of which you should pick up a copy. He's a talented dude and his website also offers a lot of cocktail info so check it out, heres a link:
www.homebarbasics.com
Welcome to our first Home Bar Basics episode! It has been a long time coming and from now on I'll be posting one of these every so often to teach some of the things you need to accomplish the cocktails set out in our tutorials. I have always found that to get a consistently well made drink as I have set them forth, it's probably better to use the syrups, cordials and liqueurs as I make them, so that you can taste each cocktail as intended.
Honey syrup is one of the staples of a cocktail bar. It is necessary to make as many classics and modern classics utilize honey syrup as a natural sweetener. It's quite easy to accomplish and I don't want to tell you guys too much as all of the pertinent info is in the video. I will say that I do post a lot of experiments with new ingredients house made cordials and liquors and other basics on my instagram feed so if you are interested check me out at The Educated Barfly on instagram.
Enjoy the video and see ya later in the week with another tutorial!
25 мар 2018
