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.
You had me at edge and wheel... Then you said Dark'n'Stormy. Instant sub. Low key, add a pineapple ice cube. You can thank me later. Changes up the whole profile.
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!
once i got told off by my bar manager to burn the orange oil:”you just burning the oil, nothing gonna end up on the drink.” Well I think it’s still looks amazing especially in a rather dark bar 🙃
I would've told him off too. Because he's full of it. Do a side by side comparison. One that has it & one that you didn't do it over. I 100% guarantee he will notice a difference.
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.
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.
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! :)
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 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
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! :)
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 :)
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!
Why did I watch this video? I am painfully allergic to orange pith, and not far behind with all other citrus. Zest, juice, all good. But even just the fruit sitting against the white stuff and I'm done. Like when you get sushi and the give you the orange "bowl" with the toothpicks at the end? And they are inhumanly good at cutting exactly the border between fruit and pith... I'm fine until they put it back together. Sad part is, I like oranges. And when people get aggressive with the zester? That's a nasty surprise. Last time was lemon sorbet. Is nothing sacred!?!
If you can think of enough content, I'd appreciate a vocabulary video. Just something for beginners. Something that explains what on the rocks, dry, up, etc. Means.
Recently I’ve seen the lime “coin” spec’s for cocktails. The “coin” isn’t supposed to contain any of the fruit, but despite multiple attempts with a freshly sharpened knife, and one with a brand new knife from a reputable manufacturer, I can’t do it. Lime skins are so thin, and even the most gentle pressure cuts into the fruit. Would you have any suggestions. I cut cut an orange coin, a lemon coin, no problem. But lime….
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.
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..
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
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.
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.
I kinda always associated burning the oils with barmen that don't know what they are doing and will always explicitly ask not to burn the oil when I order an old fashion, burning the oil does not really give a smokey aroma you just get a bitter burnt smell/taste. yeah it looks like your a boss when u do it but it doesn't improve your drink
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 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.
Can anyone in the uk tell me where to get these longer cocktail sticks ? It just seems they are impossible to find here apart from the really short ones
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?
Thoughts on buying lemons in bulk at Costco for example, juicing them, and creating toothpick garnishes all at once, then freezing 80% of the juice and the garnishes…. Is that sacrilegious? Lol
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.
i feel like the wedge vs wheel thing is an experiment in human psychology. i once went to a bar and a friend ordered a moscow mule, which came with a lime wedge garnish. before he even tasted the drink, he squeezed the entire wedge in lol
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.
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
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.
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 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!
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!
Excellent video quality, editing, and audio. Thanks for making the content and the presentation both top notch!
great video!!!
I'd love if you made a follow up video called Complex Cocktail Garnishing
This was a fantastic video- thanks for educating us on how to garnish our drinks!
Super informative and fantastic as always
Great info. Thanks
You had me at edge and wheel... Then you said Dark'n'Stormy. Instant sub.
Low key, add a pineapple ice cube. You can thank me later. Changes up the whole profile.
Great stuff, thank you. Salud
This is a really nicechannel
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!
once i got told off by my bar manager to burn the orange oil:”you just burning the oil, nothing gonna end up on the drink.” Well I think it’s still looks amazing especially in a rather dark bar 🙃
I would've told him off too. Because he's full of it. Do a side by side comparison. One that has it & one that you didn't do it over. I 100% guarantee he will notice a difference.
do you have an opinion on the straight channel knife vs one that comes at it sideways?
I believe flaming citrus peel is a gimmick, a way to show off. We need those citrus oil, not the fraction of a second fire show.
My family and friends are going to be so confused as to who I am this holiday season! Thanks for the education!
Love this.
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! 🥃
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 !
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! :)
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 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
For me, all of this will take lots of practise, but I will stick to it.
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 these educational videos so much! Love the style in which you present as well! Best cocktail channel hands down!
Thank you so much!!
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 :)
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!
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!
You had me at there will be flames
🔥🔥🔥 - that's for you, Tyler 😂 Cheers!
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!
This would be compelling and instructive even if it didn’t have the beautiful production quality, but man I really appreciate that part too,
Why did I watch this video? I am painfully allergic to orange pith, and not far behind with all other citrus. Zest, juice, all good. But even just the fruit sitting against the white stuff and I'm done. Like when you get sushi and the give you the orange "bowl" with the toothpicks at the end? And they are inhumanly good at cutting exactly the border between fruit and pith... I'm fine until they put it back together. Sad part is, I like oranges. And when people get aggressive with the zester? That's a nasty surprise. Last time was lemon sorbet. Is nothing sacred!?!
If you can think of enough content, I'd appreciate a vocabulary video. Just something for beginners. Something that explains what on the rocks, dry, up, etc. Means.
Recently I’ve seen the lime “coin” spec’s for cocktails. The “coin” isn’t supposed to contain any of the fruit, but despite multiple attempts with a freshly sharpened knife, and one with a brand new knife from a reputable manufacturer, I can’t do it. Lime skins are so thin, and even the most gentle pressure cuts into the fruit.
Would you have any suggestions. I cut cut an orange coin, a lemon coin, no problem. But lime….
Came here for the orange coin to garnish Revolvers tonight (comparing different coffee liqueurs), walked away with so much more!
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.
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! 🇩🇪
I would like to thank you, I’m a selflearner bartender and your content help me so much with my cocktails
Maybe I’ll finally get a flame! I could never figure out why it didn’t work- uh- hello use a coin not a swath! Sköl!
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
Dude I'm the guy squeezing a lime wheel into my daquiri. Those things are delicious, and I love lime. No shame.
Hey, can you do a clip about fusions with spirits (Whiskey, Vodka and Gin)? Thanks
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.
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.
I had a bar manager only cut limes into wheels. if I'm making a simple g&t, its all preference for how much lime, and the costumer deserves a wedge.
I don't like the spirals, they look kitsch/inelegant (to my eye). That being said, another great video!
Can we expect some tips for eggnog cocktail on Anders way for Xmas days?? :)
I kinda always associated burning the oils with barmen that don't know what they are doing and will always explicitly ask not to burn the oil when I order an old fashion, burning the oil does not really give a smokey aroma you just get a bitter burnt smell/taste. yeah it looks like your a boss when u do it but it doesn't improve your drink
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.
Is this just arbitrary? Like with a blind test I doubt anyone would know the difference
The more I look at you the more I think you're like a bartender version of Peter McKinnon lol
I can't get the hang of getting lemon peel without the pith even using the peeler brand you recommend. Help!
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!
If you wash them don't you risk washing away the oils?
cut the wedges 90° the other way, so you see the chambers of the fruit in it, it looks way more beautiful
cheers
Ditch the hat! Your hair (and personality) is amazing!
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.
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!
Can anyone in the uk tell me where to get these longer cocktail sticks ? It just seems they are impossible to find here apart from the really short ones
Is it bad that I was looking away for a minute and all I heard was Interdimentional Cable...
"easy peazy. lemon squeezy *grabs lemon*" 😂😂😂
Did you know that your name in Dutch means "different".
Love the video but wish it did not cut away when you folded the orange peel.
Me: Is this a duck? Is this a tree? Is this a cat?
Anders: This is a lemon >
Yes. I am here for the flames.
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!
what function does the flame have apart from the visual effect?
mate, you are like the james hoffmann of cocktails
Thanks Anders! a really great video 🙂
Thoughts on buying lemons in bulk at Costco for example, juicing them, and creating toothpick garnishes all at once, then freezing 80% of the juice and the garnishes…. Is that sacrilegious? Lol
I won't say that's sacrilegious, but you'd miss out on the fragrant oils to top your cocktails! 🍋
What are your thoughts on dried citrus wheels?
Something about Mary?😂
Criminally underrated channel..all I gotta say.
The Jaws zoom at 5:48 is cracking me up
"its not the intent" means absolutely nothing to a customer
What is a twist of lime? Is that another word for a wheel?
Thoughts on dehydrated fruits?
Holy crap....did you guys just drop a Zolly move in there?!? Mad props to whoever is handling the camera!
5:48 I know a good dolly zoom when I see one
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!
i feel like the wedge vs wheel thing is an experiment in human psychology. i once went to a bar and a friend ordered a moscow mule, which came with a lime wedge garnish. before he even tasted the drink, he squeezed the entire wedge in lol
Haha exactly!
thank you for another great video!
love how that Orange 'LIT UP'! I HAVE FLAME.....I Have FIRE!!! .... That 'Deserves' an Extra TIP.!!!....LOL! Cheers Your Canadian Bartender!
I appreciate this channel.
Wheels are disco - wedges are timeless
He said flames, then I clicked
Mahalo Anders!🤙
Love this channel!!
Again, thanks Anders!
Can I use muscovado syrup interchangeably with demerara syrup when making whiskey cocktails or is the molasses taste to overpowering?
Worth trying! Whether or not the molasses is too much comes down to your taste. Cheers!
Thank you, cheers!
Hi Anders!
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.
I really need a better Chanel knife/tool thing. Mine is terrible
I know the struggle - you deserve a better one, Kevin!
sad we didn't get a more in-depth folding tutorial for the paper plane garnish
Maybe in the origami episode.
THESE VIDEOS ARE SO GOOD!
👋 love your videos!
Thanks, Nathan! 🥃