Love this new format. Would happily watch you visiting bars and restaurants around the world and doin deep dives into their original creations and interviewing the bartenders that created them.
I really want to recommend, that every time you use the V60 with paper filter, you have to first clean or "purge" the filter with some hot water! If you don't do that, you are risking to get some paper filter taste. Excellent video, btw. Greetings.
If this is the new style of video count me in. I really enjoyed this , and being Irish myself when i last visited this bar it was awesome.Along with 1661 Bar in Dublin there are definitely some amazing bars to visit.
Another amazing video. 11/10. First of all, I thought you were going to use a nutmeg bag for filtering. Also Hopefully you try my video suggestions of frankensteining two different drinks together. Keep up the incredible work, and both of you have a great New Year.
Lovely recipe! If you're ever back in Ireland you should come up to Northern Ireland were I'm from. Check out Rattlebag and the Merchant in Belfast, plus loads of great craft beer e.g. boundary, lacada, bull house. The American bar, is also a great no nonsense community pub, that serves great pub food on Fridays. Also if you like cheese, Mikes Fancy Cheese is a great cheese monger with Irish cheese from the length and breadth of Ireland. He does a once a month cheese and beer night.
Amazing episode! Love to see un-intuitive build ups! Regarding extracting the flavour of fruits by using sugar, I always use crystal sugar and give it time over adding sugar syrup to the product. That gave me the best results
Awesome. We're going to Dublin in June. Sounds like a must-visit spot! Definitely going to make this before we go. Any other recommendations for great spots in Dublin Leandro?
Quick question, did you guys end up on a consensus when it comes to the crème de mûr? It's been a year since the tutorial so is it better to keep it in the fridge or keep it on the shelf? Love the content so keep it up guys!
I tried making a cocktail with Norwegian brown cheese infused Line Aquavit, awhile back. I didn't have a sous vide. Maybe it would work better like that.
Happy new year Leandro and Marius I’m actually thinking up a cocktail myself I’m working with autumn flavours of figs, almonds and caramel, all lesser utilised than the typical apples and pumpkins flavours associated The process is going well but I think I might need some help finding a spirit to use with those flavours I’ve made fig and caramel syrups and orgeat with a bit of brandy in it, I’m using lime juice over lemon because the taste notes seem better and atm I’m using vodka because I wanna taste the rest of the drink before switching to spirit or liqueur with a flavour profile Any help is appreciated guys, thanks
what you could always do is split the base of a spirit with vodka, this will add for a lighter spirit taste with it still being present and maintaining the proof needed for a cocktail. you could also use an unaged spirit with a lighter taste like pisco instead of a vodka
Sounds interesting but is there any way to get the whiskey a bit less cloudy, especially considering this is a stirred drink. Maybe popping The whiskey in the freezer, letting the fat solidify, and filtering that out would clear it up a bit and eliminate some of the particulate that you mentioned.
Yeah it’s a step I missed although it tasted great. The cloudiness is from the oil solidifying after the temp drop while stirring. Stick in freezer for an hour and coffee filter for best results
Great video and format. Because of the "fat washing" happening with the Parmesan cheese, would it have been better to freeze the whiskey for a couple of hours before straining through the coffee filter? It might even help produce a clearer final result...oh, you say it at the end of the video, duh!
With the strawberries and chilis, i wonder how it would taste if you lactofermented them pre infusion. The pipeline is pretty similar, since the Noma Lactofermentation system uses vacum bags already. Lactofermented would need 4% salt by weight.
Hello Leandro, great video per usual. I have a quick question, when a cocktail asks for simple syrup without further specification, is the 2 to 1 or 1 to 1 the "standard"? I've heard it both ways. Thank you!
in your conversation with julia, did she elaborate on why she chose to sous vide strawberries and chili into simple syrup? what's the advantage over making a strawberry syrup and a chili tincture separately and then fine tune the spicyness of the tincture if getting the heat right is tricky this way, as she says herself. it doesn't sound like she used waste products from the kitchen for the syrup. i can see that you save yourself the act of dashing something into the mixing class, therefore saving time, but i'd like to know if there is more to it than that. i like the creativity of bartenders nowadays, especially when they create something out of waste products. however, i feel using multiple sous video bags defeats the no waste approach when creating ingredients for one drink produces two plastic bags of waste. that's why i am still on the fence to get one because of the waste issue. regarding content like this: love it! it's super interesting to learn about how bartenders in the industry right now are working on creating drinks. please keep it coming! cheers!
You get better flavor extraction with heat, that said, there are things that change flavor and should not be heated like, say, mint but chiles and strawberries are fine to heat extract. Glad you liked the episode we’ll be doing more of them!
Some of us old people do not have Instagram, and not only want to die that way, want "NEVER USED INTSTAGRAM" on our tombstones. Can I not just continue to get slappy-pooed on RUclips...? The Irish are the most warm and welcoming people I have ever met and with whom I have ever had the absolute pleasure to party. Well done today's episode. Happy New Year!
16:02 - Just a small point but, when you mentioned Europe, there's a short burst of what sounds to me like "Rule Britannia". I dunno but, it might be the kind of thing that might annoy other Europeans, especially as the drink is from the Republic of Ireland which is definitely not part of Britain and historically has it's own particular beef with Britain... Drink and show format look pretty cool though.
I like the concept of this episode, but think the execution was a bit rough / raw. If you're doing a heightened cocktail and interviewing another bartender maybe leave your bs bloopers out. So if you don't want to go analog this recipe works without a champer vacuum sealer. Freezer ziplock bags work great. For syrup and infusions
I don't doubt that Julia would make a brilliant scientist, but for a drink recipe this is waaaaay too over-evolved. Oh, and It's sous viDe not sous vie.
![Can We Finally Answer This Espresso Question? [Varia VS6]](http://i.ytimg.com/vi/KwuhYUeaQK4/mqdefault.jpg)
We love the new format of videos! Bars and bartenders deserve love as well ❤
Love this new format. Would happily watch you visiting bars and restaurants around the world and doin deep dives into their original creations and interviewing the bartenders that created them.
Drury buildings is such a great spot. Glad to see my home town feature on one of my favourite channels
Great job Julia
I really want to recommend, that every time you use the V60 with paper filter, you have to first clean or "purge" the filter with some hot water! If you don't do that, you are risking to get some paper filter taste. Excellent video, btw. Greetings.
I do all of my sous vide infusions in sealed Mason jars. It works great and there is no wasted plastic and no need for a chamber vacuum sealer.
If this is the new style of video count me in. I really enjoyed this , and being Irish myself when i last visited this bar it was awesome.Along with 1661 Bar in Dublin there are definitely some amazing bars to visit.
Love it! I think the format is a successypoo.
Sounds like an amazing cocktail that I may have to try to make. Great video! I love the long format and interesting techniques.
Another amazing video. 11/10. First of all, I thought you were going to use a nutmeg bag for filtering. Also Hopefully you try my video suggestions of frankensteining two different drinks together. Keep up the incredible work, and both of you have a great New Year.
Lovely recipe! If you're ever back in Ireland you should come up to Northern Ireland were I'm from. Check out Rattlebag and the Merchant in Belfast, plus loads of great craft beer e.g. boundary, lacada, bull house. The American bar, is also a great no nonsense community pub, that serves great pub food on Fridays. Also if you like cheese, Mikes Fancy Cheese is a great cheese monger with Irish cheese from the length and breadth of Ireland. He does a once a month cheese and beer night.
Mate you just mentioned a few of my favourite bars!!! I used to be a manager in Morrisons which is now known as Pug Uglys!!
Amazing episode! Love to see un-intuitive build ups!
Regarding extracting the flavour of fruits by using sugar, I always use crystal sugar and give it time over adding sugar syrup to the product.
That gave me the best results
Awesome. We're going to Dublin in June. Sounds like a must-visit spot! Definitely going to make this before we go. Any other recommendations for great spots in Dublin Leandro?
What a great video.
Quick question, did you guys end up on a consensus when it comes to the crème de mûr? It's been a year since the tutorial so is it better to keep it in the fridge or keep it on the shelf?
Love the content so keep it up guys!
I tried making a cocktail with Norwegian brown cheese infused Line Aquavit, awhile back. I didn't have a sous vide. Maybe it would work better like that.
I would love to see a video on ways to garnish with the dehydrated fruit. Do you always just lay it on top of the drink?
Happy new year Leandro and Marius
I’m actually thinking up a cocktail myself
I’m working with autumn flavours of figs, almonds and caramel, all lesser utilised than the typical apples and pumpkins flavours associated
The process is going well but I think I might need some help finding a spirit to use with those flavours
I’ve made fig and caramel syrups and orgeat with a bit of brandy in it, I’m using lime juice over lemon because the taste notes seem better and atm I’m using vodka because I wanna taste the rest of the drink before switching to spirit or liqueur with a flavour profile
Any help is appreciated guys, thanks
what you could always do is split the base of a spirit with vodka, this will add for a lighter spirit taste with it still being present and maintaining the proof needed for a cocktail. you could also use an unaged spirit with a lighter taste like pisco instead of a vodka
wow! mindblowing!
Sounds interesting but is there any way to get the whiskey a bit less cloudy, especially considering this is a stirred drink. Maybe popping The whiskey in the freezer, letting the fat solidify, and filtering that out would clear it up a bit and eliminate some of the particulate that you mentioned.
Yeah it’s a step I missed although it tasted great. The cloudiness is from the oil solidifying after the temp drop while stirring.
Stick in freezer for an hour and coffee filter for best results
Great video and format. Because of the "fat washing" happening with the Parmesan cheese, would it have been better to freeze the whiskey for a couple of hours before straining through the coffee filter? It might even help produce a clearer final result...oh, you say it at the end of the video, duh!
Yes
With the strawberries and chilis, i wonder how it would taste if you lactofermented them pre infusion. The pipeline is pretty similar, since the Noma Lactofermentation system uses vacum bags already. Lactofermented would need 4% salt by weight.
Hello Leandro, great video per usual. I have a quick question, when a cocktail asks for simple syrup without further specification, is the 2 to 1 or 1 to 1 the "standard"? I've heard it both ways. Thank you!
It’s 1:1 ratio unless it calls for “rich” simple which is 2:1
in your conversation with julia, did she elaborate on why she chose to sous vide strawberries and chili into simple syrup? what's the advantage over making a strawberry syrup and a chili tincture separately and then fine tune the spicyness of the tincture if getting the heat right is tricky this way, as she says herself. it doesn't sound like she used waste products from the kitchen for the syrup. i can see that you save yourself the act of dashing something into the mixing class, therefore saving time, but i'd like to know if there is more to it than that.
i like the creativity of bartenders nowadays, especially when they create something out of waste products. however, i feel using multiple sous video bags defeats the no waste approach when creating ingredients for one drink produces two plastic bags of waste. that's why i am still on the fence to get one because of the waste issue.
regarding content like this: love it! it's super interesting to learn about how bartenders in the industry right now are working on creating drinks. please keep it coming! cheers!
You get better flavor extraction with heat, that said, there are things that change flavor and should not be heated like, say, mint but chiles and strawberries are fine to heat extract. Glad you liked the episode we’ll be doing more of them!
A ramos gin fizz seems quite easy all of a sudden
😛
Some of us old people do not have Instagram, and not only want to die that way, want "NEVER USED INTSTAGRAM" on our tombstones. Can I not just continue to get slappy-pooed on RUclips...?
The Irish are the most warm and welcoming people I have ever met and with whom I have ever had the absolute pleasure to party. Well done today's episode. Happy New Year!
not using instagram doesnt make you some superior human lol
Never said it did.@@apaul7502
Everything we post to Instagram also comes here. The only things we post which hits neither is on Patreon 😝
Would a Foodsaver vacuum sealer work. You can get those for around $100.
Yes but they’re tricky with liquids
Just use the water displacement method (just google this). It would work just as fine. I don't see any problems in using a full mason jar as well
Engagement
do the pineapple!!!!
Is that Marius mumbling off camera again? 😂
16:02 - Just a small point but, when you mentioned Europe, there's a short burst of what sounds to me like "Rule Britannia". I dunno but, it might be the kind of thing that might annoy other Europeans, especially as the drink is from the Republic of Ireland which is definitely not part of Britain and historically has it's own particular beef with Britain... Drink and show format look pretty cool though.
Great show! If a vacuum requires a tight seal, how is the “spinning earth ball” inside a vacuum? 😏
I like the concept of this episode, but think the execution was a bit rough / raw. If you're doing a heightened cocktail and interviewing another bartender maybe leave your bs bloopers out.
So if you don't want to go analog this recipe works without a champer vacuum sealer. Freezer ziplock bags work great. For syrup and infusions
It was a first attempt, still dialing it in. The BS bloopers stay though. Sorry
Where the flying fuck can I buy that shirt??
Dude wasn't expecting good cocktails from one of the most drunken societies known to man? Wild. The land of whiskey is sad for you.
What an astute observation
Jameson? 🤮
Not making this. Way too much prep for such a calorie dense cocktail and it’s weird looking also.
I don't doubt that Julia would make a brilliant scientist, but for a drink recipe this is waaaaay too over-evolved. Oh, and It's sous viDe not sous vie.
All this opinion without actually trying the drink tisk tisk.
Glad you like the format!
I do love the format!@@TheEducatedBarfly
The video is great, but that camera guy is so annoying 😧
Sorry. Camera guy stays though