You're missing out! Try these cocktails
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- Опубликовано: 18 июн 2024
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00:00 I think I'm turning Japanese
00:10 I really think so
00:20 How we discovered the recipes
00:59 Skip if you don't like ad's
01:10 But watch anyway if you like us...
01:47 Discount code!
02:00 What is Matcha?
02:45 Hishimochi Bitters And Soda
03:03 How to prepare Matcha
04:02 Not really... Hold on a minute
04:53 Tasting Notes
05:51 Recipe
06:00 First Lady
07:35 Tasting Notes
08:02 Recipe
08:10 Yuzu Salty Dog
08:36 Starts here...
10:00 Tasting notes
11:08 Recipe
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Recipes
Hishimochi Bitters And Soda
1oz (30ml) Hot Water
3/4oz (22ml) Simple Syrup
3-4oz (90-120ml) Soda Water
1/4 tsp matcha powder
6-7 dashes Peychauds bitters
First Lady
1 1/2oz (45ml) Gin
1/2oz (15ml) Cointreau
1/2oz (15ml) Simple Syrup
1/2oz (15ml) Lemon Juice
1 tsp. Matcha
1 Egg white
Basil Leaves
Yuzu Salty Dog
1 1/4oz (37.5ml) Kyoto Distillery Ko No Bi Dry Gin
1 1/2oz (45ml) Grapefruit Juice
1/2oz (15ml) Yuzu Juice
1/2oz (15ml) Simple Syrup
1/4 tsp matcha powder 
Хобби
I feel like tea/matcha and alcohol have always been such great companions, totally an underrated concept in the bartending sphere.
Immediately
If my math is right and just based off of my own measuring of a “dash” there was probably about 0.5 oz of bitters in the cocktail. (I found a dash from my dasher bottle with the way I dash is usually around 1/4 teaspoon.) Using that as a baseline. With 3oz pre dilution and then and 0.5 - 1 oz of water your drink would be roughly 1/8 bitters. At 35% abv that means your drink is 4-5% abv depending on how heavy handed one is when dashing. (I think I’m on the heavier end of that scale.) So on average call it 4% abv. In other words about 1/4 of a miller light. That’s pretty safe. Don’t give it to alcoholics or children, but it’s definitely safe to drink a few of these and then drive as long as you’re not some super lightweight.
Using Cocktail Chemistry Cocktail calculator the final ABV will range between roughly 0.8 - 1.3% ABV. Considering the legal limit in the US to market something as non alcoholic is less than 0.5% ABV I'd say it's pretty close. Granted, that number will fluctuate depending on the type dasher you're using, how many dashes you use and how much club soda you use. Cheers!
@@AlmostUseful thank you! I’ll have to check that out. New tools are always fun and cool.
Love the longer videos. Thank you!
Once I added some matcha to a whiskey sour and it worked really well, so I'm really intrigued by The First Lady since it also has egg white. I love the way it looks in that collins glass too.
These remind me of a drink that I had at The Violet Hour called "Earth Intruders." It was made with matcha, jasmine, egg white, simple, singani 63, pisco and italicus (I believe there was lemon in there, but I'm not certain). I have had a lot of excellent cocktails, but very seldom they stick to my memory like that one did. I would love to see your take on something like this
Love the violet hour
Sounds great! Do you have any more specific tasting notes to go off of? I found a pic of the cocktail at least. For the jasmine element, do you have any sense of whether it was jasmine tea? (this is most often where jasmine flavors come from in the cocktail world, but not always)
Hario actually makes a matcha grinder. I've never actually used it but I always figured it might good to try. The type of tea that's used for matcha is gyokuro. Even though I live in one of the most famous area in Japan for green tea, it's hard to buy gyokuro. In principle you should be able to get it cheaper than matcha (which is crazy expensive, even here). Something to consider if you are really drinking a lot of matcha.
Matcha has a peculiar flavor so now I am very curious to try it with booze.
Thanks for the inspiration.
Cheers.
U r very upbeat i love watching ur videos thank u ps cocktails are awesome
Awesome content, as usual! I'm not really into food that's very sweet, so I've always liked matcha desserts and often wondered if it was possible to use it in cocktails. Have you ever heard of erva-mate? It's a herb rich in caffeine and very popular in Brazil and Argentina.
Dang the Green in those cocktails makes them look so good. I don't know if i have ever actually had Match, but might have to get some at this point.
I always enjoy a new refreshing cocktail drink
These sound awesome! Kumiko has been on my list for a while and I definitely want to check it out now. I'm curious why you stirred the bottom layer of that salty dog instead of shaking. Stirred drinks with juice in them have just always been a curiosity to me. Might make a good episode even. Cheers!
Such an interesting video! Thank you
Great video as usual. Never had matcha before. gonna have to research it more. but thanks for intro. gonna have to try at leat one of these drinks. cheers
Finally, the perfect cocktail for the morning!
I was initially surprised you didn't use Matcha powder as a garnish but considering how great these cocktails looked there was no need for a garnish.
in a blender:
12 oz cold water
1 tsp matcha powder
1 pinch salt
sour version:
1 tsp apple cider vinegar
0.25 tsp citric acid
0.25 tsp Tomr's tonic
1 tsp sugar
sweet version:
0.5 tsp vanilla extract
0.5 tsp almond extract
2 tsp brown sugar
blend until combined and frothy
serve over ice
Another great video Leandro. Quick question regarding the salty dog, I have a feeling that I won’t be able to find the gin specified in the recipe or the substitute that you suggested, so if possible, could I use a citrus forward gin in its place? Thanks again for the help and great recipes. Cheers.
That whisk & bowl reminds me of an old time shaving soap bowl
"00:59 Skip if you don't like ad's
01:10 But watch anyway if you like us..." - Genius
Dope video. What’s the really heavy bottomed highball glass?
I just did some math on the no abv cocktail. Bitters makes up about 4% of the total drink (not counting dilution). At 35% alcohol that makes the drink around 1.5% abv. If you factor the dilution in, it's most likely less than 1% maybe significantly less.
There’s a difference between non-alcoholic and alcohol free and this distinction is something a lot of people ignore :)
Matcha is really interesting - makes for amazing visuals in those cocktails
the green is so rich and vibrant
Its nice that u give us a Different Spirit for the salty Dog so i can make them All :D Thanks
I had a pretty delicious cocktail at a local restaurant called The Cellar, called The Amazonian. I’m new to cocktail making so I have zero clue on how it would be put together but would love to see a future video on this and similar drinks.. It includes the following:
-Elderflower
-Matcha
-Lemon
-Greek Yogurt
-Brazilian Rum
Help me recreate this delicious cocktail!
I played with this a bit last night and got something decent. Do you have any pics of the cocktail? Any further tasting notes?
@@ogreenius I don’t have any photos of the drink, unfortunately as the restaurant and bar were dimly lit and I didn’t want to upset anyone with the flash.
As far as tasting/visual notes, I’ll try my best.
Visually, the very first thing I noticed was the pastel green color of the drink. It immediately made me think the yogurt was a bigger part of this cocktail than I imagined from just reading the description off the menu.
Taste-wise, it was definitely citrusy but not sour. I can’t really describe this but the drink had a very balanced lemon flavor while not completely overpowering the other ingredients. You could also taste the rum but as a fairly casual drinker, I couldn’t describe the flavor of it, just that you could tell it was an alcoholic drink. It was incredibly well made/balanced and smooth because of the thickness imparted by the yogurt. If I had to place the consistency, maybe something like a Yakult, but slightly thicker.
Sorry if this isn’t super helpful, it’s been a couple of months since then but I’ll probably be heading back soon just to have it again! I’ll try and grab a photo at that time. I’ve never had elderflower so I’m not even sure what additional complexity that added to everything already going on.
@@Minerva___ Thank you, that's definitely helpful! Sounds like I didn't use enough of the yogurt, which was definitely the ingredient I was less sure of initially as far as quantity (the texture comments help a lot here). I'll experiment a bit more and if I come up with something worth sharing I'll reply here again. It's a fun inspiration to work with!
@@ogreenius absolutely! Hopefully with each iteration you make it’s something tasty! Cheers!
@@Minerva___ For sure! I think I have a basic template that works pretty well already. So it's just a question of refining down to being closer to what they had at the restaurant (and/or to taste). This is what I did, and I felt like it was pretty nicely balanced, you get a good bit of the cachaça (Brazilian "rum"), which plays well with the sweet, floral notes of the St Germain (elderflower liqueur), and then the matcha grounds it, with a bit of its own vegetal and earthy sweetness on the finish.
- 1.5 oz Cachaca (Novo Fogo or Leblon are usually pretty available)
- 0.75 oz St Germain (or other elderflower liqueur)
- 0.75 oz lemon
- 0.25-0.5 oz simple syrup
- 1 heaping tablespoon of plain Greek yogurt (I used Wallaby)
- 1/2 tsp matcha powder (to taste)
Dry shake (no ice), wet shake (w/ice), double strain into a coupe (or however it was served originally 😄).
Adjust the simple syrup to your preference, it was a tad dry at 0.25oz but in a pleasant way. And the specific yogurt you use will also probably have an influence, but it should be plain, no sweetener or flavoring in the yogurt, of course.
See if you can try that out and let me know if it's close!
I'm kind of curious to try a matcha midori sour. I'm not sure how much the mindori will bring to the table other than "hey I can finally get some use of that bottle of midori collecting dust on my self", but still might be worth exploring.
use the more bitter type to counter the midori, personally i find the reconstructed midori sour to be sickenly sweet still despite the lemon juice.
@@Ghorda9 I used the "universal" matcha which I guess is just the powder not mixed with anything else. Recipe I came up with:
1.5 oz Gin (Nikka Coffey)
0.75 oz Midori
0.75 oz lemon juice
0.5 oz honey syrup
1/2 tsp matcha powder
2 dashes of lavender bitters
egg white
where is that last glass from that the salty dog is in?
Hey awesome video can’t wait to try. Also, what’s the ice machine you have in the background? I’ve been looking to buy one.
It's the Opal Nugget Machine. www.amazon.com/GE-Profile-Countertop-Portable-Stainless/dp/B09JY77GCY?&linkCode=sl1&tag=theeducated00-20&linkId=ecb526a229bba7ae94f6289ee258b0b5&language=en_US&ref_=as_li_ss_tl
So if you used 90 ml Soda Water in the Hishimochi Bitters and Soda with 6 dashes of bitters, you get around 1 % alcohol (0,93 %). In Germany for example you wouldn't be allowed to call these non-alcoholic, as the limit is 0,5 %.
There's alcohol in a slice of white bread, too, but nobody worries about the ABV of their sandwich at lunchtime... I don't think a few dashes of bitters are going to do anything. =)
Damn I will definitely try these. Did you use 100% matcha powder or matcha, sugar mixture powder? It seems many products here are mixture of matcha and sugar.
this is pure matcha, no sugar added.
Thanks for sticking to actually making interesting/substantive cocktail videos as opposed to a certain someone thats decided to go the buzzfeed route at the behest of analytics. You might not be rolling in the ad bux but at least you still respect your audience enough to not pander to an algorithm!
if only more felt like you. But their loss, right?
Hm how about matcha tonic?
First Lady is so amazing
I agree
you want a killer matcha cocktail? basil infused vodka, falernum, Italicus, and a Matcha honey liquid egg white mix that's 4oz liquid eggwhite, 3oz lemon, 2 oz matcha honey per batch.
I love matcha! You’ve messed up teaching me a recipe
Simple syrup is sugar solution ryt?
yes, 1:1 Sugar and Water
@@TheEducatedBarfly and sir one more qstn if u cud reply sir... What is agave nectar.. 🤔
@@MT-yy4lm Agave Nectar is a sweetener made from the Agave plant, you may know agave as the species of plant that they use to make tequila. It's usually better to buy this from a store than to make it yourself.
Vanilla extract also has alcohol, so by the same reasoning, a vanilla iced latte is an alcoholic beverage, unless we go back to a more reasonable interpretation of "soft drink"
You're absolutely right. Actually, vanilla extract is almost always the same alcohol as those bitters (35%). I wouldn't put the same amount of extract as he did bitters, but really it's basically the same or less alcohol content than a kombucha.
"dribble drabble"
Drabble dribble
You wouldn't give this to any person that is an recovering alcoholic. One drop of alcohol reactivates the addiction and you are back in full swing instantly in terms of addiction effects from your body.
Yeah this video isn’t meant as no abv for alcoholics really. It’s sage for people who don’t want to drink because they’re driving etc
A salty dog uses vodka, not gin
My theory is this.
No abv - you can serve it to a pregnant woman and feel ok with yourself.
Low abv - you can have several of these with your love and still have sex afterwards, or drive, idk.
Regular abv cocktails - as per usual
Your. Getting roughly 2.2ml of alcohol
I did the math, it's .12oz of bitters, so if your "no abv" cocktail has 12 ounces of liquid, it's 3.5% abv. It's probably closer to 6 ounces, so double that. Just sayin.
Your decimal is off. Assuming 12oz to 0.12oz is a dilution factor of 100. So the final abv would be 0.35% at 12oz. As you said I would assume the glass is 6oz so the abv is closer to 0.7%. A quick formula to is C1*V1=C2*V2 for any conversion.
This is the second vid I’ve seen where he makes a “No ABV” cocktail that has an insane amount of bitters. As someone with family and friends that can’t have a single drop because of medical problems or allergies, it’s really frustrating. The other one in the mocktail video had TWENTY dashes of Angostura! Assuming a dash is a 1/4 tsp, that’s 0.4 oz of a 44% ABV liquid in a “No ABV” drink.
bad math, try again
after calculations, the hishimochi is about 1.5 - 2% alcohol, quite a lot if you ask me 🤣
It is probably closer to 0.7% abv. (35%)*(0.125oz)=C2*(6oz). Solve for C2 and the answer is 0.73% abv.
bad math try again
1.5 - 2% uwot??? on a cocktail that is going to be ballpark 180ml with dillution when first made, if not more and peychauds bitters amount to 6-8 ml of that drink at 35% abv.
Try again there champ
@@Bantam2k your cocktail needs more peychauds and less water ;)
(8x35)/160=1.75%
(i used mL sorry)
@@TheStagswag (8x35)/180=1.5555%
what is your formula?
Non alcoholic beer still has a small amount of alcohol so pretty sure you're good
No offense to you, but that's the most pityful looking Chasen I've seen in a long time. You should really get a new one 😜
Also you might want to consider getting a bigger Chawan with a diameter of at least 11-13cm.. makes whisking tea all that much easier!