"First add one ounce of thrice-distilled wasp venom syrup which has been infused with pink diamond reduction. Next, you wanna take your meteorite extract..."
@@felixtherien3813 i hate Kahlua! way too sweet and not enough coffee taste. I actually make my own Coffee liqueur with high proof rum and cold brew coffee... :D ...it's really good, I just wish I could compare it to Mr. Black
I don't remember witch channel said it, but someone said the best substitute is equal parts vodka and cold brew extract or espresso with enough simple syrup to balance the acidity.
@@jurgenandrag3181 I have a recipe for cold brew liqueur on my channel.. it's great because you can really customize it to your tastes. It's basically 3 components: Coffee infused spirit + Cold Brew + Sugar syrup... and then you decide the ratios depending on how sweet you want it. I like about 40% spirit, 50% coffee, 10% sugar
Truthfully, I'm a bit annoyed with some of the finalists that were chosen. Asking people to make one or more extremely obscure syrup/infusion or whatever for a single drink with no guarantee of its quality beforehand is a big ask. I have to say I'm a bit annoyed with this trend of needlessly complicated custom ingredients that I sometimes see, and disappointed to see it reflected in this contest with so much visibility. A lot of these recipes sound like the creators were simply flexing to see who could come up with the most esoteric custom ingredients, and it seems like the results weren't even worth it in many cases. I find much more value in finding surprising combinations of flavors from ingredients that are purchasable or called for reasonably often in other recipes, but maybe that's just me. I don't mind making a batch of cinnamon syrup or a chamomile rye infusion, but "roasted wattleseed distillate"? Come on, man.
Same here. I was really looking forward to making a few of whatever looked most appetizing. But when each drink has 1 or more of things I can't buy in small quantities, can't quickly make, or have to spend a lot of money to find ingredients just to make an ounce of it, I unfortunately won't be making any of these. Pretty sure each drink has something I've never even heard of.
Just found you on yt and bought your hardcover book on Amazon AU. Seriously that Mad Master cocktail bizarre with ALL those ingredients. I think most bars would not have all these ingredients!! Love the 3 ingredients philosophy best for us home-based mixers.
the pronunciation of the base spirit or brand used in the Yuzucello is pronounced koyomi (Co in the word Co-op, Yo as in Yo-yo, and Mi as in Me or Mee). In Japanese the pronunciation of the vowel i = ee
Well done to everyone who got through, what a great competition. So many more great entries online. I thought though that some of these were a little too much with the making of recipies rather than simplistic cocktails made with great flavours, creativity and presentation. ‘There’s an awesome entry online called ‘Spirited Away’ that I tried, awesome & delicious just like it’s creator 😁👌😉
23 min in and thinking I had a semi respectable homebar, as of yet I have ingredients for none of these. But loving the look of the cocktails and the effort you've put into making or getting the ingredients. Cheers from Iceland
@@StevetheBartender_ I mean in reference to when I came up with the recipe for it. Was a sort of a look in the fridge and wing it with what I've got kinda recipe. Was surprised when you guys chose it for the top 10, ngl 😂
How did you get hold of pebble ice? Is that from a machine, an ice tray? Ive been researching how to get hold of it in Melbourne but it’s looking to be industrial machinery which wouldn’t be too kind on the wallet 😶 I’ve been using the ice mallet+Lewis bag combo but pebble ice would be far more consistent!
A company needs to start importing small pebble ice machines to Australia! I haven't been able to find one yet... these are what I use: amzn.to/3kJctsd
I have what most people would consider a pretty well stocked bar and can always make a truckload of different cocktails with whatever I’ve got in there, ranging from the classics to quite obscure. But how many of these slightly incongruous sounding ten cocktails could I go and whip up now? One, and that’s with brand substitution.. I mean who has cashew or gear let alone pandas syrup? Threes such as thing as being too clever, and 12 ingredients? Sorry that’s called dinner.
Hey Steve, You said you were going to leave a link to the Ginger Bitters you used in the Mad Master I didn't see the link anywhere though. Can you pass that on to us?
I refuse to accept that at least 4 of those mad master ingredients are distinguishable in that drink. Bartender should be able to get a similar flavour profile from half the ingredients
Just out of curiosity, was the Carpino Club tried by you or any of the judges? It was my entry and I’m actually putting it into a book. I would love to hear feedback if you did! (Also, when the book is done I would love to send you a copy)
