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Yes, of course! It is entirely up to you. I keep them separate only to allow for clear cocktails.

Absolutely. It is a great syrup and it it's full of flavour.

Thank you so much. I am glad I can help so you have proper ginger syrup and can enjoy it.

That's great to hear! It makes me very happy to know that the format works and is enjoyable to learn. This is very encouraging, and I am glad you found the channel. Thank you!

Thank you! 😊 I am glad you like the idea.

Sounds good, just remember to treat the apple with some ascorbic acid first so it doesn't go brown. Also, apples are hard to infuse as they don't have many pores to allow the liquid to infuse. I'll suggest trying melon 🍈 it will work well with the Pisco 😉

I was very tempted to eat half of the cucumber 🥒 😂 but have to keep it professional, so only one slice 😉

Haha 😂 it must be. Strangely, here in the UK, they only appear around November. It is usually the late summer season when they are ready to harvest. The best of all is that they can stay for ages whiteout rotten.

Yes, i know that. There are two types of Persimmons, and they are very different. However, as i mentioned, the ones i use are from the shop, and i left them for two weeks before using them to make sure they are ripe and ready for the syrup. Most store-bought Persimmons are okay to use; after processing, they won't have a dry finish.

😂 My kids don't want to smell it. Forget about testing. Thanks for watching. I am so happy to see the fantastic support for this video and recipe. I knew not many people use Persimmons as often as they should, but I didn't expect them to be popular. I am so happy to see everyone enjoy the video. Cheers!

Thank you. Not many people use Persimmons in delicious cocktails, so i thought it was time to bring it up. I'm glad you like the idea, and thanks for the support.

I am thrilled to hear that you love the channel. When I train bartenders, I always make the lessons as simple as possible. I used to have a mentor many years ago, and he always said to me, 'Everything should be stupid proof,' haha. Seriously, once I understood what he meant by this, everything became so much easier. Thanks for your support!

So good! I am in love with this syrup. Taste amazing and is perfect for Old Fashioned.

There's no harm when you use regulated food-grade cartridges. Don't buy any N2O from random places. It needs to be a package strictly dedicated to food or Coffee Nitropress use. You can make so many good rapid infusions and rapid bitters. Not to mention a delicious Creamy Espresso Martini 😉

Only use food-grade N2O and avoid purchasing suspicious cartridges. These should only be ordered from approved providers or reputable food suppliers. When used in small doses, these cartridges are not dangerous. Many bars and professional chefs use them daily.

Thx for the follow up! But N2O gas itself is banned inmy country. so VERY SAD...😢

@ That's not good. Where are you based?

@@JSOSSouthKorea.

Following this instruction, you can infuse almost anything in no time. Fancy a raspberry gin? No problem. In 15 minutes, tops, and you are ready to serve.

Hi. Yes, you will need the water. I can't believe i cut this off without realising it. You need the water, so after the rum is boiled to lose some of the alcohol, you can add the water. Of course, you can skip the water to create more robust syrup purely based on alcohol. There's no wrong way but personal preference.

Thank you, my friend.

I'll most likely keep the school community free as long as possible. I've tried Patreon, and I'm not too fond of it. There are no options to interact like in the Skool platform.

Thank you. I don't think I will ever buy an orange bitter again. In fact, I may make some more of this and send free samples 😉

It's always a pleasure. Now is the perfect time to make your bitters and stop buying. The shopping list in the description will help you find the ingredients. Cheers!

That sounds great! Go for it. As I mentioned in the video, white rum will be a great addition to the bitters. Give it a go, and let us know how it goes. Cheers!

Leave it outside at room temperature, away from sunlight. I know many other videos say to leave it in the fridge, but 12 hours won't do any harm to be outside. Only make sure it is in a well-closed container.

Thank you so much. I haven't used Isomalt for ages, but I will add this to my list, and I will definitely share a few videos with homemade garnishes.

Thank You so much. It means a lot to me. I use it to make a Ginger Old Fashioned, and it is delicious 👍🏼😉

Thank you for your lovely comment! I'm thrilled that you're excited to try the recipe. I have to admit I never had a chance to try Ataulfo mango. I need to find some and try it, but I guess I have to wait until April. I am sure it is worth the wait.

Thank you. I am trying to bring more angles at some point 😉

😂I guess I was so excited to share the recipe that I forgot to listen.

Enjoy Christine. It is a beautiful syrup full of flavour.

@@MixologyHacks I can't wait to make this syrup and use it Giorgi!! So exciting!! 🙂

I think the only way to find out is to make it, 😉so let's go.

I will try one tonight. Let's get mangoes 🥭 vibe

Thank you. You can make it 100% with maceration. It will take longer, though, as you need good, ripe mangos to extract more liquid. Also, you can use a zip bag and put it in a water bath in very low heat if you don't use sous vide 👍🏻

You are welcome. I use this technique weekly in the bar i manage. You should try it. It makes the grape so tasty.

Thank you 🤩

Yes 🙌 it is a delicious syrup

Blended ginger is ace 👍🏻 and best of all you can freeze it for later.

Thank you. I love all types of ginger syrup, but this method is my favourite.

Yes. A perfect way to use the banana peels 👍🏼

Thank you so much, and warm welcome to Mixology Hacks. I love to use every single possible part of any fruit. Stick around as i have big plans for this channel.

Thank you so much. Welcome to the family 🧡

Thank you so much. I do not have any plans to stop. We are just starting 😉

Glad I could help and got this just in time for you. Very excited about your banana syrups and the liqueur. It's nice to hear you enjoy the videos and liking the content. It is what I want, and I am so happy to hear it works. Don't forget to check the new community and join for free if you want to stay in touch anytime you need to ask questions. Just check it out here www.skool.com/just-shake-or-stir-7101/about

Thank you. Making sure the little one starts learning the craft earlier 😉

My pleasure. Thanks!

You will lose some of the alcohol for sure. However, if you want to add a shot of chocolate liqueur or cacao liqueur after you finish cooking, it will be perfect 👌

@@MixologyHacks thanks for the reply! i'll definitely check out adding some additional liqueur to bump the alchohol level back up.

Thank you so much, and welcome to the channel. Xantham gum can be used with most liquids. If you want a thicker jelly-type foam, you can use Agar Agar. However, using NO2 will be perfectly fine with Xantham Gum only.