I just want to take a moment to say thanks guys. I enjoy many cocktail channels on here and the consistency of both frequency of uploads and high quality of content from EB is much appreciated. Looking forward to learning more!
I love and respect your knowledge of all kinds of ices. Pebble ice is not only important for dilution but I think even more important for presentation. I absolutely love your pebble ice cocktails videos. Please keep them coming. Love the show! Keep up the good work!
And Coles is one of the best restaurants. My first time in LA, I was looking for a place to eat, saw Coles, and knew I had my answer. Their sandwiches are amazing, and their pickles are even better!
Love the concept of this video. I've been a home bartender for a couple years now and I wasn't aware of any of these tricks. I'm really looking forward to playing around with them. I will say, every time I see you use Laird's I die a little inside because I can't get my hands on the stuff up in Alberta. It's like I need to make a special trip to the states just to by all the American brandy I can get my hands on. Maybe after the pandemic is over.
I know it's been the SOP for a couple months now, and I know it's a ton of extra work. But the editing on these videos have really been great. Giving some time for the banter to breathe - but tightening up the pours and such to keep a nice tempo. Enjoying the edits! Really pro setup!
The aromatic sprays are genius! I got tired of wasting oranges just for the peels, so I found some pure food grade citrus oils and put them in mini perfume bottles! I like to freeze my citrus so I don't have to go to the grocery store as often, but this ends up pulling a lot of oils out of the peels. Also I don't like that pulling a peel makes them spoil faster, so this trick helps with that as well!
I was reading recently that Trader Vic used to shake Mai Tais with a spent lime peel, so almost like a regal shake. Need to try it next time I have orgeat!
I've been doing regal shakes! Fun to know it's a thing. For me it was rather something I just came up with as a solution to the problem of not being able to find good orange bitters in the past. Instead I "regally" shook cocktails with an orange twist and added a dash of angostura. I've done "regal stirs" as well, for the same reason.
I made a Whiskey Sour , did a regal shake with orange zest, and added 10ml of Grand Marnier. Delicious. I then swapped the GM for Chambord... super delicious. I would use two orange swathes.
I've been doing the Regal shake for a few months now, when making Espresso Martinis. I really like a hint of orange in there. But be careful - a small zest goes a long way. B-)
The Wee Pearl If you express the oils directly on top of the foam, it seems to be affected by it. That‘s why I‘ve started putting the zest right into the shaker. That way I‘ve never noticed anything unusual about the foam.
Good, organic coconut oil does not have a coconut flavor. I wonder if you took coconut flakes and macerated them in Everclear for a day or two. Might come up with a little more coconut flavor. I’ll give it a try and let you know. Thanks for the great videos!
Good organic coconut oil tastes strongly of coconut what I think you’re referring to is “extra virgin” coconut oil which lacks the coconut flavor :) thanks for the support!
First two times I made a cocktail I was thinking of doing a regal shake like as my own idea and decided not to because I never heard of anyone doing it. Can't believe I was almost on to something
I did the same thing. I looked down at my spent lime hulls, and figured I'd throw them in the shaker to get some of the oils out. Tried it, loved it, and immediately assumed I wasn't the first person to think of it so I googled it. Regal shake! Not as widespread as I assumed though
Would you use the regal shake (with lime peels) in a gimlet? I've never had the patience to make a whole cordial just for one type of cocktail, and this seems like a great way to get those bitter and vegetal notes in there!
Those finishing sprays seem like a genius idea! I can't drink Islay scotch (it gives me severe heartburn), but maybe that autumn campfire spray over a blended scotch could approximate that smoky flavor... On another note, are we ever gonna get that third Skrewball-themed video? I unashamedly love that stuff.
375ml neutral spirit and 1 tablespoon coconut oil. Liquify the oil put in tincture allow it to infuse 4 hours then put into the freezer. Remove solid oil and pass through a coffee filter
Citrus blosssom harvest is probably just orange flower water. Also called neroli hydrolate/hidrosol/water or similar. It's used in orgeat along rose water. You can get an organic flower hydrolate for much cheaper than the Citrus Blossom Harvest. Also, the company (Alice & The Magician) should list ingredients on their website. I think it's really shady. The good thing is they are doing something interesting but we need transparency. Because what the hell is Autumn Bonfire? How did they develop that scent? What are the ingredients? Is there alcohol inside? Are there any alergens?
It’s basically a coconut fat wash, I did a video on fat washes on my channel a while back. I’d say if you did a tablespoon spoon of oil per ounce of vodka should get you some good flavor.
How long does the foam last? Is this something that can be prepared and used for a while (the course of an evening, perhaps), or does it lose its effervescence pretty quickly over time?
The same reason a lot of people don’t do things. They don’t know that they should do it. Do a test: make a drink with no salt and make one with a pinch included and assess them yourself. Salt is a flavor enhancer, that’s why we use it in food. It’s no different in cocktails :)
As an alternative to your sea salt air recipe, you can use egg white for a similar effect. I've used: - 4 oz water - 2 oz fresh lime juice - 1-1/2 tsp sea salt - 1 egg white Beat until desired foam consistency.
I've been puting the zest in my shaker when doing margaritas for a while. I love the flavor of the oil almost as much as the fruit. I am happy to learn the technique has a cool name. Thanks for the tips.
Hi, great video! Coincidentally, I made an aromatic spray with Waldmeister (woodruff) that was growing in my garden. First one has to freeze the leaves to intensify the flavor. Then I soaked it vodka for two days. (Careful not to use the stems, as I was told if they soak more than a couple of hours, the mixture could contain coumarin.) It gives a nice aroma and pairs nicely with gin cocktails. Cheers!
Question: could you use something like cream of tartar rather than the sucrose esters for the sea salt foam? I know CoT is sometimes used to help things foam more effectively
Since you were talking about the idea that smell is a large portion of taste, I figured I should share something I learned recently that kind of blew my mind. There are actually 2 types of olfaction. Orthonasal olfaction is the "classic' smell mechanism, which happens through the front of your nose. Retronasal olfaction is a lesser-known smell mechanism that happens when aroma compounds run from the inside of your mouth up through your nasal cavity and trigger your sense of smell. It is actually this second type of smelling which mostly contributes to our sense of taste! The tongue itself can really only sense the 5 basic "tastes" of salty, bitter, sour, sweet, and umami, but this "mouth smelling" (horrible, I know) does most of the work by processing aroma compounds from the food/drink during the time that it is in your mouth. Orthonasal olfaction is certainly a portion of our perception of taste, but retronasal olfaction probably contributes most of that 85% you mentioned! I assume the regal method produces a more distinct grapefruit experience than the standard twist on top? This is probably why :) I guess that's another variable you can control. Peel/bitters or whatever in the drink = more distinct aroma that lingers from sip to finish whereas a twist/atomizer spritz on top is experienced mostly orthonasally during the initial sip.
@@jordanfield111 it’s great info and totally makes sense. Now I can be a snob too, lol. I can’t believe they didn’t teach this in any of the countless wine tastings I’ve been to.
Captain's log: this will be the 2nd attempt To get Deandre and Marius (hope I spelled your names correctly) To give us syrup volume 2 I absolutely love what you guys are doing and appreciate every video! but it's been a very long time since volume one came out and would love to step up my syrup game up! thank you very much in advance, Your devoted fan got milk!
Ayyeeee!!! Hoping people go and try the Ventura Mai Tai. At least people who can get their hands on Amaro Angeleno. 🙌🏼 Thanks for being who you guys are...both Marius and yourself are awesome people, inspiring people to dive deeper in cocktail making. ❤️
You should try an episode for making cocktails on a budget. Like using a protein shaker for whiskey sours, french press for mixing glass. If you didn't have the tools and wanted to do quick hacks.
