Thanks for the garnish cheat sheet. You have always been generous sharing your hard earned cocktail wisdom. Technique videos are always appreciated by the home bar host trying to do it a little better.
In most professional kitchens Ive worked in we always remove the centerpiece from the wedges not only because of that tiny bit of extra pith but also to get rid of the seeds. Specially for presentation...
Great vid Sir! Let’s not forget the garnishes role in helping our Bar Star get the 4 cocktails he or she has just ordered back to the table, and identifying the who get what :)
Thank-you so much Anders Iv learned so much from you about bartending!😊 I am a retired RN went Bartending and went to Santa Barbara Calif. Bartending school 10 yrs. ago. Im still learning everyday! My friends are definitely the beneficiaries. Love your humor and your wife’s input. You really are easy to understand and a EXCELLENT Bartender!🙌
I think you nailed it. If you don’t want someone to squeeze juice into a cocktail, don’t give them something with juice to squeeze. Part of the presentation is making sure it’s obvious how you’re supposed to drink the cocktail.
While I enjoy ALL you videos, drink recipes can be found in many different places. For me your technique vids for me are the most informative and helpful. It really highlight how well you've learned your craft. I have really upped my garnishing during the Covid years, but as simple as it sounds, I never put much thought into wedge vs wheel. That was a life lesson I will use forever. Thank you!
I've been watching you for a few monts from now, and there is just one thing that I want to say. Thank you. I've learn a lot from you, and I hope, I will learn a lot more! Greetings from Poland, and do it like you do - just best! :)
I love expressing over a flame, we have matchbooks at our bar because we also serve cigars so I use those for our cocktails. Just gotta let the chemicals burn off a bit beforehand
My favorite garnish is the umbrella. I know it's corny but I think they are so cute. I mostly order vodka martinis or scotch on the rocks so I don't get umbrellas in my drinks. I just love how cute those little umbrellas look perched in a drink. I know it's stupid.
Wow I wasn't going to watch this cause I was like "meh I don't really need to know this" but wow that was such a great video. Definitely going to experiment with flaming garnishes
Funny that you mention dark n stormy with wedges instead of wheels. Because I like dark n stormy with a little lime in it. At my last visit to the bar I ordered a dark n stormy as usual and I got it with a wheel this time. Which was fine to squeeze, just twisting it does the trick. But a wedge would be a lot nicer.
So good! I wonder whether Anders would consider a local "meet up" where he could conduct a live action class for channel adherents in his local area. After all is said and done, people just want to hang with cool folks and I get the sense that Anders and Azz would be fabulous hosts.
I like to make my Gin & Tonics for the night in the same glass, with a slice of lime. I add a slice of lime every two drinks, or so, without ever removing any slices. Keeps them tasting fresher and fresher through the night. At the end of the night I muddle the lime slices and just add some tonic water for a refresher.
Exactly the video/tips I was looking for to improve my amateur bartending skills, Anders. I still haven't quite gotten the hang of flaming orange peels, but I'm working on it. Thanks.
Slàinte Mhath Anders, another solid Vid, I did have a go during Lockdown of making my own Lemoncello, and the amount of flavor you get from the lemon skin is incredible.
Hi Anders, thank you for this one. Nice basics to know. I´ll keep this for later, when i finish my very loooooong Gin&FeverTreeTonic-Time. As always, you are doing a great job in production o fthe videos, i can see the time you spend with this. Have a good weekend.
I love this terrific instruction in making garnishes, Anders! This is an area I have to improve on. A lovely garnish makes such a nice addition to a cocktail and yet, here and there, a few I make feel like they really don't need one. But even when I am making one just for myself, I like a beautiful garnish to enhance the drink or to be there to squeeze in to the cocktail. The flame is fun to do! Like you, I like a nice match and I don't use butane - nooo! The art of cocktails is endlessly interesting! That includes lovely ice, too! Mine has to be clear! Have a terrific weekend! Hope you are well! Cheers! 🙂
Thanks, Christine! Hope you're enjoying your weekend! It's so true, not every cocktail needs a garnish - sometimes simple is best. It makes the drinks that do use a garnish all the more special! Cheers!!
I think it's important to mention the need for FRESH fruit and the safety behind using fresh vs potentially refrigerated or old fruit. Good fresh fruit is safer to cut or peel, easier to use for garnish and will provide many more oils vs a old or refrigerated piece of fruit.
Hey anders,..i dreamed for a housebar for a long time,..and this year i started finally to collect basicbottles,..i follow a german chanel calls: BANNEKE,FEINKOST FLÜSSIG. But then i found our chanel,..aaand what should i say,..cuz of u and ur fabulous girl,.i went deeper in topic of drinks,..collecting more and more sorts of rum and gin,..different overproofs and many more,.i made my own falernum,pimento dram and different syrup,..like thyme,mint and cinnamon,...u have kind of extra feeling in ur videos,..like a friend discusses to u,.u know.go on,..and greetings from germany..
Hi Anders! First of all: I love your videos. Best thing corona gave us ;) I was wondering if you could give us a recipe for self made cocktail cherries. That would be great! Greetings from Germany! :)
Superb video as always, Anders! Really enjoy these technique videos. Any chance we could do a Part 2 to this on how to make homemade cocktail cherries?
Hey dude! With the season coming up you should do a video on the Tom and Jerry. I know it’s a local favorite here in DC. And I have no idea what it is.
In cutting swaths of citrus, I have found it hard to trim away the pith and would be interested in how you do that. If I cut the swath with a peeler I typically get a thin enough piece that there isn't much pith, but if I cut with a knige, it is hard to cut so shallowly that little pith comes along.
Great point. The peeler is definitely easier - if you have a good one you won't be grabbing a bunch of pith. That's why I always like having one handy!
Definitely saving this vid to my "useful life stuff" folder haven't seen many videos addressing garnishing techniques for drinks so I can say that I appreciate this quite a bit. Side question, do you use a specific type of pick with your garnishes? I've tried with standard toothpicks and found them to be too short to hold anything on top of my glassware. Thanks again for such a great video.
How thick should the swath be? I feel like I never actually get the oils out of the skin, missing the whole point of adding it. Maybe I need more pith? Mine feel so flimsy when I’m squeezing them, but visually they seem to look alright.
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
Avoid the inappropriately used wedge (or wheel)! Cheers, everyone! 🍋🍊
Check out Curiada for the bottles I use most! 👉 bit.ly/andersbottles
I'd love to see another dedicated garnish video covering mint, flowers, cherries, olives, onions and random accessories (umbrellas and such).
Onions?
@@RaltahookCrafting cocktail onions are a thing. I'm not a fan, but someone else may be, and it would be fair to hit all points.
@@RaltahookCrafting Onions are weird, but there are pickled onions and gin fans out there. I would like to know the intricacies of that too.
Good idea
For sure I would love to see this as well
Thanks for the garnish cheat sheet. You have always been generous sharing your hard earned cocktail wisdom. Technique videos are always appreciated by the home bar host trying to do it a little better.
Happy you find the tips useful! Cheers! 🥃
In most professional kitchens Ive worked in we always remove the centerpiece from the wedges not only because of that tiny bit of extra pith but also to get rid of the seeds. Specially for presentation...
Criminally underrated channel..all I gotta say.
Great vid Sir! Let’s not forget the garnishes role in helping our Bar Star get the 4 cocktails he or she has just ordered back to the table, and identifying the who get what :)
My family and friends are going to be so confused as to who I am this holiday season! Thanks for the education!
Love this.
The only thing I don't like about your videos is that they remind me how much I miss sitting at your bar. Another great video! Thanks, Anders.
Ronnie, I miss having you come into the bar! Cheers to you, my friend! 🥃
#1 reason Friday is the best day: New Anders video!
Happy Friday, Mark!
Yes. I am here for the flames.
I would like to thank you, I’m a selflearner bartender and your content help me so much with my cocktails
Thank-you so much Anders Iv learned so much from you about bartending!😊 I am a retired RN went Bartending and went to Santa Barbara Calif. Bartending school 10 yrs. ago. Im still learning everyday! My friends are definitely the beneficiaries. Love your humor and your wife’s input. You really are easy to understand and a EXCELLENT Bartender!🙌
Appreciate the kind words. Cheers to you!
I think you nailed it. If you don’t want someone to squeeze juice into a cocktail, don’t give them something with juice to squeeze. Part of the presentation is making sure it’s obvious how you’re supposed to drink the cocktail.
While I enjoy ALL you videos, drink recipes can be found in many different places. For me your technique vids for me are the most informative and helpful. It really highlight how well you've learned your craft. I have really upped my garnishing during the Covid years, but as simple as it sounds, I never put much thought into wedge vs wheel. That was a life lesson I will use forever. Thank you!
Happy you enjoy the technique vids! Appreciate the comment - Cheers!
You had me at there will be flames
🔥🔥🔥 - that's for you, Tyler 😂 Cheers!
Love that I got a furnet branca ad before your vid thanks algorithm. Keep up the good work.
love how that Orange 'LIT UP'! I HAVE FLAME.....I Have FIRE!!! .... That 'Deserves' an Extra TIP.!!!....LOL! Cheers Your Canadian Bartender!
I love these educational videos so much! Love the style in which you present as well! Best cocktail channel hands down!
Thank you so much!!
I've been watching you for a few monts from now, and there is just one thing that I want to say. Thank you. I've learn a lot from you, and I hope, I will learn a lot more!
Greetings from Poland, and do it like you do - just best! :)
Thank you so much, Marcin! Cheers!
I love expressing over a flame, we have matchbooks at our bar because we also serve cigars so I use those for our cocktails. Just gotta let the chemicals burn off a bit beforehand
"Get to the paper or wood, and you are good."--Terry D. Miller
The production is amazing in all these vids… binge watching
My favorite garnish is the umbrella. I know it's corny but I think they are so cute. I mostly order vodka martinis or scotch on the rocks so I don't get umbrellas in my drinks. I just love how cute those little umbrellas look perched in a drink. I know it's stupid.
Definitely the weakest part of my cocktail game. Thank you for the guidance.
Thank you for the great video! Removing the pith from the wedge is such a great idea!
It makes a big difference! Thanks, Joonha - have a great weekend!
I have been looking for another Cocktail related channel, and im glad I found yours. I love your videos.
For me, all of this will take lots of practise, but I will stick to it.
Back to basics....good stuff. Cheers.
Cheers, Iver!
YES! Thank you for this!
Again, thanks Anders!
Finally a garnishing Video! Thank you 🙏
Absolutely! Cheers, Simon!
Wow I wasn't going to watch this cause I was like "meh I don't really need to know this" but wow that was such a great video. Definitely going to experiment with flaming garnishes
From the bottom of my heart, thank you for this. A video I knew I needed but couldn't find a good one to scratch the itch!
Cheers, Stephen! Happy this one helped!
Funny that you mention dark n stormy with wedges instead of wheels. Because I like dark n stormy with a little lime in it.
At my last visit to the bar I ordered a dark n stormy as usual and I got it with a wheel this time.
Which was fine to squeeze, just twisting it does the trick. But a wedge would be a lot nicer.
So good! I wonder whether Anders would consider a local "meet up" where he could conduct a live action class for channel adherents in his local area. After all is said and done, people just want to hang with cool folks and I get the sense that Anders and Azz would be fabulous hosts.
As always, this is outstanding mate!
Excellent video quality, editing, and audio. Thanks for making the content and the presentation both top notch!
THESE VIDEOS ARE SO GOOD!
Great tips. Thanks again for the great content
Thanks Anders! a really great video 🙂
Holy crap....did you guys just drop a Zolly move in there?!? Mad props to whoever is handling the camera!
I cut lime wheels as thin as I can for my daiquiris so that I can float them right on top. Looks very refined.
That does look nice - like having your own personal punch bowl. Cheers!
I like to make my Gin & Tonics for the night in the same glass, with a slice of lime. I add a slice of lime every two drinks, or so, without ever removing any slices. Keeps them tasting fresher and fresher through the night. At the end of the night I muddle the lime slices and just add some tonic water for a refresher.
Great video as always Anders! Love a good lime wheel squeeze 😁 "can I have a napkin please?"
I can tell you've seen the wheel squeeze before! 😂 Thanks, Johan!
The Jaws zoom at 5:48 is cracking me up
thank you for another great video!
Came here for the orange coin to garnish Revolvers tonight (comparing different coffee liqueurs), walked away with so much more!
Great idea for a video - would be very interested in a sequel with more unique garnish ideas
Thanks, David! Might have to do a followup vid. Enjoy the weekend!
Exactly the video/tips I was looking for to improve my amateur bartending skills, Anders. I still haven't quite gotten the hang of flaming orange peels, but I'm working on it. Thanks.
Thanks, John! Keep practicing - you'll get that flamed orange peel down soon!
Happy weekend!
Cheers!
This was great!! Ready for the next one 🍻
Thanks! Enjoy the weekend!
Slàinte Mhath Anders, another solid Vid, I did have a go during Lockdown of making my own Lemoncello, and the amount of flavor you get from the lemon skin is incredible.
Love that you made your own Lemoncello! Cheers, Gordon!
Going to have trouble sleeping tonight after seeing FIRE
Anders, great video once again! Different than usual but I always appreciate the little tidbits of knowledge you teach. Enjoy your weekend... Cheers!
Thanks, Jack! Have a great weekend as well - Cheers!
Just what I was looking for!
Cheers!
Huh... Like a subtle conversation between the bartender and patron. Neat!
Cheers! 🥃
Thanks for the explanation, helps a lot in guiding me on my cocktails 😁
Hi Anders, thank you for this one. Nice basics to know. I´ll keep this for later, when i finish my very loooooong Gin&FeverTreeTonic-Time. As always, you are doing a great job in production o fthe videos, i can see the time you spend with this. Have a good weekend.
Thanks, Thor!
Love this channel!!
I appreciate this channel.
I love this terrific instruction in making garnishes, Anders! This is an area I have to improve on. A lovely garnish makes such a nice addition to a cocktail and yet, here and there, a few I make feel like they really don't need one. But even when I am making one just for myself, I like a beautiful garnish to enhance the drink or to be there to squeeze in to the cocktail. The flame is fun to do! Like you, I like a nice match and I don't use butane - nooo! The art of cocktails is endlessly interesting! That includes lovely ice, too! Mine has to be clear! Have a terrific weekend! Hope you are well! Cheers! 🙂
Thanks, Christine! Hope you're enjoying your weekend! It's so true, not every cocktail needs a garnish - sometimes simple is best. It makes the drinks that do use a garnish all the more special! Cheers!!
@@AndersErickson Right on! Cheers Anders!
Ditch the hat! Your hair (and personality) is amazing!
This was a fantastic video- thanks for educating us on how to garnish our drinks!
Simple and straight to the point, Perfect video once again. Cheers!
Thanks, Jeremy! Cheers to you!
Super informative and fantastic as always
Great video!
Great video! Really should do more flame peels! They look killer!
Thanks, Chris! Have to admit - they are pretty cool 🍊🔥
mate, you are like the james hoffmann of cocktails
I think it's important to mention the need for FRESH fruit and the safety behind using fresh vs potentially refrigerated or old fruit. Good fresh fruit is safer to cut or peel, easier to use for garnish and will provide many more oils vs a old or refrigerated piece of fruit.
Great point, Patrick! Fresh is definitely the way to go. Cheers!
I'd love if you made a follow up video called Complex Cocktail Garnishing
Mahalo Anders!🤙
👋 love your videos!
Thanks, Nathan! 🥃
I feel like we are getting into the advanced classes now. I can't wait to try some flaming citrus oil.
Hey anders,..i dreamed for a housebar for a long time,..and this year i started finally to collect basicbottles,..i follow a german chanel calls: BANNEKE,FEINKOST FLÜSSIG.
But then i found our chanel,..aaand what should i say,..cuz of u and ur fabulous girl,.i went deeper in topic of drinks,..collecting more and more sorts of rum and gin,..different overproofs and many more,.i made my own falernum,pimento dram and different syrup,..like thyme,mint and cinnamon,...u have kind of extra feeling in ur videos,..like a friend discusses to u,.u know.go on,..and greetings from germany..
Thank you so much! I'm happy you're finding value in the videos - love that you're making your own infusions and syrups! Happy mixing and cheers! 🇩🇪
Great vid bro 👍 enjoy your weekend
Thanks, David! Enjoy your weekend too! 🥃
Great info. Thanks
Hi Anders! First of all: I love your videos. Best thing corona gave us ;)
I was wondering if you could give us a recipe for self made cocktail cherries. That would be great!
Greetings from Germany! :)
Great stuff, thank you. Salud
Great video. 🙂
Cheers, Nathan!
great video!!!
Superb video as always, Anders! Really enjoy these technique videos. Any chance we could do a Part 2 to this on how to make homemade cocktail cherries?
You read my mind, David! That might have to happen. Cheers!
You had me at “there will be flames”.
Cool video, as always 😉 cheers🥃
Cheers, Maik! 🥃
Thanks Anders! I am going to be looking for an opportunity to flame some cocktails! (without setting my guests, or the house, on 🔥)
Hey, can you do a clip about fusions with spirits (Whiskey, Vodka and Gin)? Thanks
Dude I'm the guy squeezing a lime wheel into my daquiri. Those things are delicious, and I love lime. No shame.
Hey dude! With the season coming up you should do a video on the Tom and Jerry. I know it’s a local favorite here in DC. And I have no idea what it is.
cut the wedges 90° the other way, so you see the chambers of the fruit in it, it looks way more beautiful
cheers
Wheels are disco - wedges are timeless
5:48 I know a good dolly zoom when I see one
In cutting swaths of citrus, I have found it hard to trim away the pith and would be interested in how you do that. If I cut the swath with a peeler I typically get a thin enough piece that there isn't much pith, but if I cut with a knige, it is hard to cut so shallowly that little pith comes along.
Great point. The peeler is definitely easier - if you have a good one you won't be grabbing a bunch of pith. That's why I always like having one handy!
Definitely saving this vid to my "useful life stuff" folder
haven't seen many videos addressing garnishing techniques for drinks so I can say that I appreciate this quite a bit.
Side question, do you use a specific type of pick with your garnishes? I've tried with standard toothpicks and found them to be too short to hold anything on top of my glassware.
Thanks again for such a great video.
Thanks, Ethan! Glad this was helpful. The picks I use are larger than a standard toothpick and only pointed on one end. Hope this helps!
@@AndersErickson Do you have a link by any chance? I'm also interested in buying the type you use in your videos. Love your content!
@@chankak are you by any chance in Portugal? Because here i found them supermarkets like Continente.
I second that question . On uk Amazon you can only get tiny cocktails Sticks like toothpicks . Any larger ones are huge like kebab skewers.
@@AndersErickson what search term would you use for this ? It’s killing me !
I've been told to never let the flame touch the fruit peel when flaming it or it imparts a sulfur flavor? Not sure if true.
What are your thoughts on dried citrus wheels?
I have a question, what did you pour yourself there at the beginning?
Haha that was El Dorado 15yr - a tasty Demerara rum if you're looking for a nice sipper!
Hi Anders!
Thoughts on dehydrated fruits?
what function does the flame have apart from the visual effect?
How thick should the swath be? I feel like I never actually get the oils out of the skin, missing the whole point of adding it. Maybe I need more pith? Mine feel so flimsy when I’m squeezing them, but visually they seem to look alright.
I know you didn't discuss cherries in this video, but could you please list the various brands you use in your drinks. Thank you.
What is a twist of lime? Is that another word for a wheel?