I've gone down the "clear ice" rabbit hole, and I'ma just say this: Once you go through all that work and finally get perfectly clear ice, you realize you no longer care
I once put a great, fresh fruit Spanish G&T on a cocktail menu I developed and my GM made fun of me and told me a Gin and Tonic should never be served in a wine glass and that I didn't know what I was doing. It's good to be validated again years later.
@@rdjhardy Snob. Big red wine glasses works perfectly - we used to serve G&Ts in such at a fairly highly rated and expensive restaurant I worked for a few years back.
The Gin & Tonic is such a versatile drink with such high utility. It’s: simple, easy, not pretentious, approachable, sophisticated, and delicious. From college parties to James Bond, this drink pleases everyone with so few ingredients. Not only that it has a slight benefit, quinine in tonic is used malaria and babesoisis. So it has a unique health benefit too
That same tonic mixes well with a fruity red wine on ice (also from- south of - Spain, you're allowed to start sucking those spritzers down at 11am in the summer)
This is a beautiful drink, but I can confirm as a long time line cook, chef's gin and tonic is always Schweppes and cheapest gin 1/1 with the last ice in the building
I've seen a couple of cocktail parties get way out of hand, folks (myself included) creating some truly diabolical concoctions as time went by and the blood/alcohol ratio shifted. If only we had this amount of understanding, class and restraint. More please!
@@christinathompson1630 If I may also recommend a Gin to you. Brecon Special Reserve, a dirt cheap Gin from Wales. It's not a Dry or London Dry, though, so it's got lots of botanicals. It's a bit fruity and florally, and absolutely worth a try. I always keep a bottle handy, In case I have guests who haven't had it before. Very nice for the summer, goes well with cucumber and soda water. And if you're into space travel, add a dash of cherry bitters (Fee Brothers) per oz of Gin. Edit: Fixed typos and added the brand for the cherry bitters.
I love these. SO much. So very few and far between. I picture these days something like... Michele... "Aren't you putting a video out today?" Chef John... "Nah, I don't feel like it." Michele... "Get off your ass and get to work." Chef John... "You want me to work? Fine!" Chef John... (under his breath) F it. I'm drinkin. Then he films himself making his drink. Then we get a new Food Wishes. Love ya Chef John. To this day, I STILL make YOUR Whiskey Sour. And ONLY YOUR Whiskey Sour.
No one should rank gin until they have had Old Raj. I sip that neat at room temperature...sometimes, I will share it, too, sometimes. Second, if juniper is your thing and we are here for gin cocktail, adding the berries days beforehand might interest you.
They say use clear ice cubes because they last longer. That's great and all but I find that the more delicious a drink, the faster it's gone, leaving you with clear ice cubes that far outlast the beverage, so there's that. 😂😉😎
For perfect clear ice cubes: Fill a small, clean cooler (the type that fits a six pack of beer just nicely) 3/4 full with clean water Place this in your freezer for about 24 hours. Remove from freezer when a 2” (more or less, depending on your preference) layer of ice has formed on top. Loosen ice (thin knife, hot water, whatever) and invert over a sink so ice falls out. Carefully cut the ice into cubes on a cutting board. I use a serrated bread knife, and then crack the ice when I have a good groove in the ice. Sharp serrated knife + slippery wet block of ice = bad things could happen. Put the cubes into a freezer bag, then return to your freezer. Use anytime after the cubes are hard frozen. I tried many methods, and this is the only one I found that works. (My wife, Leora, actually found it, but I avoid giving her credit.) This method works because those impurities are basically the last things to set as the ice freezes. For anyone who has ever stood on a frozen creek, you have seen this. Cheers!
Chef, I work for Filibuster Distillery in Virginia. We make 3 gins. One is Rose petal, one is a Cardamom gin and the third is our Dual Cask gin. The Dual Cask botanicals are fresh Rosemary, Basil, and Lemon Verbena. It then spends 3 weeks in a bourbon barrel before bottling. All three are very balanced and delicious.
I don't know John. Your margarita recipe beats this fancy G/T- I know in my heart of hearts. I shake all my tiki drinks for 60 seconds now! What John doesn't tell you is that this cocktail costs 50 euro in spain and they have to dress it up to suppress the outrage
As water freezes dissolved solids and gasses are forced out of solution. They become trapped in the ice causing cloudiness. Clear ice is achieved through directional freezing. Cut the top off of a smooth sided plastic water bottle. Place the bottle in an insulated drink cozy, and pour in water to about ¾ full. Place it in the freezer. The water will freeze from the top down and be clear. If it freezes completely you'll need to cut off the bottom, which won't be clear.
@@mitchyoung93 I do that too, but the cup in a cozy method can produce a cylinder of ice that is perfect for in a double rocks glass. If you catch it before it freezes all the way, minimal cutting.
Today i just watched old school History channel it said: "when gin became popular in England it was like crack! cocaine! of the medieval era. Men women and and children would on average consume 11 gallons of the elixir yearly"-00s history Chanel. little ten year old timmy knocking back Gin for his tooth ache and to wiend? down after his long shift in a coal mine
Crushed anis, pepoer and juniper in gaze bag, put in fresh pressed juice of 2 oranges, 2 limets and 1 lemon for a half an hour in the fridge. Than poured into a giant glass for cognac, added gin and tonic and splash of Grand Marnier. So Rick Dalton would've made it.
You really need to try a Plymouth (UK) Gin and Tonic. Small wine glass filled to the top (so you can see the meniscus) - no ice, no tonic, no adornment at all. It sounds so wrong, but is an ideal aperetif before lunch .
Not my cup of tea...just a squeeze of lime and throw the spent wedge in the glass please. Never saw one of these in Andalucia, there you don't even get the lime, just G & T and ice.
to get clear ice is actually difficult because you want the water to freeze very slowly without any movement, boiling it doesn't do anything but kill pathogens and remove oxygen from the water.
It's been so hot in the South that one of the first things I noticed was that you have on long sleeves in your own kitchen 😅 And my immediate reaction was that you're absolutely insane. But hey, the gin & tonic is supposed to be refreshing right? So I guess it's appropriate!
Excellent but slightly mistaken. The correct way to measure how much gin is to just stare at the customer and keep pouring until they look so nervous at the amount and the finally stop pouring.
Clear ice, not from boiling, but directional freezing. Some boil before doing the directional freeze, but the boiling is less important than the freezing process.
I don't know which liars misinformed you about the ice, but boiling has nothing to do with it. The reason ice isn't clear is because the water freezes from the outside in. As it freezes, the air is pushed to the center and that's what makes it cloudy.
I have a small cooler where I put in my chest-type freezer. I use warm water and put it inside the cooler directly, then onto the freezer. Comes out perfect every time.
