Steve the Bartender Great content Steve. I’ve only seen this, the 10 varied cocktails and the 5 vodka ones - the content has been consistently well so I subscribed :) Cheers! 🍸
Dude, thank you so much for this video! I've been trying to figure out how to raise my garnish game and it's not as simple as buying a couple different peelers. You showed some simple yet artistic ways to bring some razzle dazzle to the drink!
I'm glad I found this video I'm getting ready for a bartender competition 💜🤗 and I enjoyed your techniques your patience and simplicity now I'm looking forward to winning 💜🤗🇧🇸
Steve thank you! I pride myself on knowing how to prepare many different cocktails for guests but I never learned how to prepare garnish. Much appreciated!
Thanks for this video !! Here I am in 2020 still binge watching all your vids :) I wanted to learn how to do better garnishes and this video was perfect for a beginner like me
Thank you, very thorough, educational, you had me wanting to look up more information on what you just schooled me on! Releasing the oils??? What??? Saved liked subscribed ❤
steve: "citrus heart: for people who like love." me: "oh, yes. yes, i like love." such a cool garnish, too. learned a lot in this video!! puts shame to my garnishes lol
Love this, easy, simple & fast garnishes that also look wonderful BTW ❤️ I was looking to learn how to make spirals & twist for decorating my upcoming orange+chocolate cake and this video did that. Thank you so much 🙏🏼
Thanks for the video. I only wish you had suggested we take a shot each time you say “pith”. Then again, I’m already tipsy from testing cocktails today…
The classic twist squeezed sideways or actually twisted I can see how they oils come out into the drink. With the rest i.e. all the fancy ones are these just for show? the thin ribbon for instance isn't imparting much in the way of oils to the drink right? i'm always impressed at how much oil seems to come out when squeeze in these videos, it seems hardly any when I do it
As for the practicality of the "dainty" garnishes: there is still some, as the oils will naturally leave the peel over time and will collect on the surface during shaping, but it is a good deal of show (but that is worth it to some). As for the amount that comes off on these cameras, they have tons of lights, and good cameras, and the right angle. You are almost certainly squeezing down into a glass of red/brown, in standard lighting.
I want to use these tricks on my virgin drinks. Considering the time and skill it takes to do this, how much would a 16oz drink cost with garnishes like this?
Hi I'm very interested in your garnishes. I've just been made in charge of the cocktail bar at work and am looking for ideas. Any cocktail of the week cocktails.
@@StevetheBartender_ every video is a pure pleasure. Best cocktail and bartender guide on the internet. Have saved all to pinterest and will always be my go to when guest are over. Thank you very much for sharing your expertise.
Do you find warming up the peel crucial steve? I was always told to warm up the peel first but I've found it hasn't really made much difference for me. In 'the bar book' by Jeffrey Morgenthaler he seems to think it's just about "the show" and doesn't really have any practical use. Curious to know your take on it.
Do you mean keeping the citrus at room temperature for general garnishing use and manipulation or particularly heating up the peel for a flamed zest? If it's the later, I've never really experimented with both ways to be honest.. I'll try it next time to see :)
@@StevetheBartender_ yeah the latter, heating it up with a flame first. I'm thinking it might just be another one of the many bartending wives tales like rolling your limes to get more juice out of them.. I've wasted so much time rolling like 50 limes before service each night 😂
Pineapple juice will produce a decent foam but it will alter the flavour of your drink.. there are products such as Wonderfoam that you can use - a few drops and it’ll produce good foam on your cocktail but this may be harder to find. Lastly, you can try aquafaba (chickpea juice from a can) - I haven’t tried it myself as yet but I hear it works well!
Really great video but my guy, respectfully, you need to get a manicure or something. Those hangnails were distracting from the otherwise excellent video lol
Great video! Clear and easy to understand. Covered a lot of garnishes in short video. Thank you for making this! Looking forward to trying to make these.
My garnish game is poor... I'm a simple man with simple garnishing techniques... but I'll follow it up with some 'advanced garnishes'. Ones that aren't ridiculously hard and look good....I've seen some over the top garnishes that still don't look good ie. the cucumber blanket....so much work and it looks hideous!!
Show and tell always wins the day. Couldn't hold back on my ooh's and aah's while I sipped my Casamigos Blanco as I approached midnight in my area. Well done, Steve.
I like the last one. Is leaving too much pith that bad? I'm always worried about it being too flimsy and fallling apart so id rather have the pith, but does it really change flavors and such
By any chance, have you tried doing anything with kumquats? They are so small but the skin is so sweet. Hate to let the fruit from my backyard trees go to waste. Please advise...
Loved this, thanks. Rookie question? How far in advance can you make these? I might want to make 8-10 cocktails for a group (post pandemic) which is a lot in a short time already. If I can pre-prepare it would help - thanks in advance
New subscriber and I really enjoy the content of your videos....I'm never too old to learn something new. You also have a calming tone to your voice which makes me pay attention. Keep up the great work
Yes definitely make sure your cautious with that OXOpeeler. I was peeling an orange and I was kinda drunk and cut the tip of my finger off! I work in a kitchen and I haven't even done it that bad with a knife. That fucking peeler is no joke when its brand new.
Lol, was it the Peeler or the 7 whiskies that was responsible? Haha The peel is a little too fine for my liking... some times it’s so fine you can see light through it 😆 I handed one to someone a while back and warned them not to cut themselves... they laughed at me as if I was treating them like an idiot.. sure enough, 30 seconds later there was bloody all over the citrus!
@@StevetheBartender_ I feel that that's why I like my oxo now that its duller the before. Also the dullness makes it harder to cut my fingers off! But that was my most recent. Done it about 4 times so far, the Peeler was easier the worst! I'm also admittedly very clumsy! Keep doing what you do tho Me Steve. I'm from Boston n I love your channel even tho you dont use my measurements all the time or us the liquor at my home bar.
Do you find the peel is too thin though - or do you prefer it this way? I’m trying to include ounces now but it’s easy to overlook as metric is the standard for us over here :-) I do try to keep the drinks approachable but I’ve done over 250 cocktails so I have to venture out a little. It does limit it too much if I started using crazy and random ingredients though, I agree!
@@StevetheBartender_ no us real cocktail enthusiast like that. But the peelers is a little too thin I do notice. But it gets better the more you use it. I had mine for a year now and it actually gets pith in there. Which is more preferred then no pith what so ever
Steve the Bartender I used a few of these tonight and they were a hit! Used the flower/rose on the Bee’s Knees and the dainty spiral on the Dublin Minstrel. Keep up the good work man I’m getting some great inspiration haha
🚀 Check out my top 20 tips for making better drinks at home: join.stevethebartender.com.au/20-tips-for-better-drinks
Steve the Bartender Great content Steve. I’ve only seen this, the 10 varied cocktails and the 5 vodka ones - the content has been consistently well so I subscribed :) Cheers! 🍸
Dude, thank you so much for this video! I've been trying to figure out how to raise my garnish game and it's not as simple as buying a couple different peelers. You showed some simple yet artistic ways to bring some razzle dazzle to the drink!
Too useful.thank you very much
Very usefull and better quality video. Keep going the good work and congrats for your 40k subs you deserve it.
1year later and hes at 400k+ subs
It's awesome the way you explain things so simple yet so elaborate!
I'm glad I found this video I'm getting ready for a bartender competition 💜🤗 and I enjoyed your techniques your patience and simplicity now I'm looking forward to winning 💜🤗🇧🇸
Steve thank you! I pride myself on knowing how to prepare many different cocktails for guests but I never learned how to prepare garnish. Much appreciated!
love the rose one! will definitely use it for my next cocktail in the bar where i work !
Thanks for this video !! Here I am in 2020 still binge watching all your vids :) I wanted to learn how to do better garnishes and this video was perfect for a beginner like me
I loved it! Been looking for videos to improve my garnishes and this one is of the best! Thanks!
Your videos have been helping me with learning all these drinks at my job
Great stuff! Garnish is definitely an important part of the finished drink. Many thanks for more great content.
Nice work Steve….your method for the the twists is great. No need for a channel cutter!
Thanks Steve for the garnish class. Very helpful.
Great video, it's these little extra touches that make the whole experience more special
Thanks Ms Zoomy!
@@StevetheBartender_ I laughed when you said if you can't cut a wedge you shouldn't be handling a knife 😆
Thanks. I’ll definitely try all the garnishes
Very informative! I’ve learned so much from you
I like that you show that you aren't perfect, you make mistake which makes you seem approachable.
Amazing video
Thanks AIden!
Congrats on the views and subs. Liked this video to give some tips and tricks for a fancier home cocktail party.
Thank you, very thorough, educational, you had me wanting to look up more information on what you just schooled me on! Releasing the oils??? What??? Saved liked subscribed ❤
100k subscribers since February 😮 keep going!!!! So garnish volume 2!!
Thanks, Steve! Great video!🍊🍒🍋
Awesome video!!! Great talent, great instruction, and easy to listen to. Thanks for sharing!!!
really great simple garnishes! would love to see anoother video like this!
I got myself a channel knife and it is absolutely the BEAST!
Jealous! I still don't own one! >_
Love your videos, thanks
Thanks for your videos Steve your videos help me very much for gaining knowledge I also want to become a bartender like u
Yes that was Great Steve 👊
Love the music too
steve: "citrus heart: for people who like love."
me: "oh, yes. yes, i like love."
such a cool garnish, too. learned a lot in this video!! puts shame to my garnishes lol
thanks you! i'm bartender from Vietnam
I've been wanting to up my garnishes, novice here. Your step by step demonstrations takes the mystery out of it for me
Love this, easy, simple & fast garnishes that also look wonderful BTW ❤️ I was looking to learn how to make spirals & twist for decorating my upcoming orange+chocolate cake and this video did that. Thank you so much 🙏🏼
That was perfect thank you for sharing.
Welcome Connie! What drinks are you making? 🍹
Thanks for the video. I only wish you had suggested we take a shot each time you say “pith”. Then again, I’m already tipsy from testing cocktails today…
this was fantastic, thanks
40k subscribers lol damn thats been a minute. Great vids brother
INFORMATIVE VIDEOS
I gotta admit, I get really lazy when it comes to garnishes. But these are some of my favorite "go to" garnishes!
Ok this has inspired me to up my garnish game.
Which will be your first cocktail you make and garnish? >_
@@StevetheBartender_ I made a Sunflower yesterday and tried to do a proper twist but tore the lemon peel. More practice required.
Haven't heard of a Sunflower - is this the recipe you made?
kindredcocktails.com/cocktail/sunflower
Great one
Cheers!🎉
Love it !
Great video and great looking paring knife - any info on the brand?
Loved it!!!!
love from srilanka ❤️
The classic twist squeezed sideways or actually twisted I can see how they oils come out into the drink. With the rest i.e. all the fancy ones are these just for show? the thin ribbon for instance isn't imparting much in the way of oils to the drink right? i'm always impressed at how much oil seems to come out when squeeze in these videos, it seems hardly any when I do it
As for the practicality of the "dainty" garnishes: there is still some, as the oils will naturally leave the peel over time and will collect on the surface during shaping, but it is a good deal of show (but that is worth it to some). As for the amount that comes off on these cameras, they have tons of lights, and good cameras, and the right angle. You are almost certainly squeezing down into a glass of red/brown, in standard lighting.
This helps a lot!👌🏼
Mr.steve now you have 100k subscribers😍
rajesh monduri and now 140k!!!
I enjoyed it!!!!!
Thanks for the garnish tips
But I would like to know how you make the dihydrated orange wheels
I want to use these tricks on my virgin drinks. Considering the time and skill it takes to do this, how much would a 16oz drink cost with garnishes like this?
thanks!
Hi I'm very interested in your garnishes. I've just been made in charge of the cocktail bar at work and am looking for ideas. Any cocktail of the week cocktails.
thanks !!
thanks you so much!!
Great channel...
Cheers Kenneth! 🍻
@@StevetheBartender_ every video is a pure pleasure. Best cocktail and bartender guide on the internet. Have saved all to pinterest and will always be my go to when guest are over. Thank you very much for sharing your expertise.
Just found your channel really enjoyed the vids
The last one seems more like a seashell.
Do you find warming up the peel crucial steve? I was always told to warm up the peel first but I've found it hasn't really made much difference for me. In 'the bar book' by Jeffrey Morgenthaler he seems to think it's just about "the show" and doesn't really have any practical use. Curious to know your take on it.
Do you mean keeping the citrus at room temperature for general garnishing use and manipulation or particularly heating up the peel for a flamed zest? If it's the later, I've never really experimented with both ways to be honest.. I'll try it next time to see :)
@@StevetheBartender_ yeah the latter, heating it up with a flame first. I'm thinking it might just be another one of the many bartending wives tales like rolling your limes to get more juice out of them.. I've wasted so much time rolling like 50 limes before service each night 😂
I'm curious now - will try it tomorrow to see =) ever tried getting more juice from a lime by a throwing it in the microwave for a few seconds!? >_
Hahaha nah I can't say I've heard that one before.
well, How to use the fruit flesh in the bar after peel off zest?
Sir What is substitute for egg white is it pineapple juice
Pineapple juice will produce a decent foam but it will alter the flavour of your drink.. there are products such as Wonderfoam that you can use - a few drops and it’ll produce good foam on your cocktail but this may be harder to find. Lastly, you can try aquafaba (chickpea juice from a can) - I haven’t tried it myself as yet but I hear it works well!
I dont have these sticks at work :( i would love to do those
How many citrus twist can you get from per orange?
lol for people who like love
Intresting....😅
My guy went to the store and said
"Where are your citrus fruits?"
"Over here sir. How many do you need?"
"Yes"
Ive always wanted to know how to make the dainty spiral out of lemon peel.. Alot easier than i thought. Thanks! 😜
❤
😍
Me here watching this video for safe peeler handling after slicing off my fingertip w an oxo y peeler on an orange 😅
The OXO Y Peelers are dangerous tools!
Wow. great video. My garnish game is ok, but this will help me look more like a real bartender. THANKS!!!!!
Only cut myself once. 😂 Getting better though 🍻
0:54 That´s not a knife!
"express"
Twisted the twist the wrong way...
Really great video but my guy, respectfully, you need to get a manicure or something. Those hangnails were distracting from the otherwise excellent video lol
Drinking game. Take a shot for everytime he says pith
I like it.. 🥳
Youd be on yur way to trashed at the videos end, fa’sho🤦🏽♀️😩😂
Steve this was awesome...but, dude, please get a manicure.
Great video! Clear and easy to understand. Covered a lot of garnishes in short video. Thank you for making this! Looking forward to trying to make these.
These are bad ass Steve! I can use this to entertain myself while quarantined! Thx.
Good idea Cathy!
Great video Steve. Garnishes are definitely my weak point. Would love to see a follow on episode with more suggestions. Cheers.
My garnish game is poor... I'm a simple man with simple garnishing techniques... but I'll follow it up with some 'advanced garnishes'. Ones that aren't ridiculously hard and look good....I've seen some over the top garnishes that still don't look good ie. the cucumber blanket....so much work and it looks hideous!!
Me too! I manage a cocktail bar and my staff always do better garnishes than me haha
You are the type of person that SHOULD be making these type videos. Felt like I was in bartending school with a really good instructor! Thanks!
Glad you enjoyed it!
Show and tell always wins the day. Couldn't hold back on my ooh's and aah's while I sipped my Casamigos Blanco as I approached midnight in my area. Well done, Steve.
I like the last one. Is leaving too much pith that bad? I'm always worried about it being too flimsy and fallling apart so id rather have the pith, but does it really change flavors and such
Phenomenal job Sir.. Thank you for sharing 🙏❤.. New Subbie Here.
I like those garnish skewers. Can you provide a link to them?
Sure can, you in Aus, US or elsewhere?
@@StevetheBartender_ US, good sir.
Here is a good set Michael :) amzn.to/2VH9hm9
@@StevetheBartender_ thanks so much! Purchasing now. Love your channel and just subscribed
Thanks for the sub! 😌
Great video. My only concern is the author using a very sharp pulling towards his other hand as he removed the excess pith.
Can you imagine doing all of this at a night club 😵💫
By any chance, have you tried doing anything with kumquats? They are so small but the skin is so sweet. Hate to let the fruit from my backyard trees go to waste. Please advise...
Perfect timing! A kumquat cocktail is coming up within the next week..
Loved this, thanks. Rookie question? How far in advance can you make these? I might want to make 8-10 cocktails for a group (post pandemic) which is a lot in a short time already. If I can pre-prepare it would help - thanks in advance
I would recommend only preparing them just before you start making the drinks...
New subscriber and I really enjoy the content of your videos....I'm never too old to learn something new. You also have a calming tone to your voice which makes me pay attention. Keep up the great work
Welcome aboard! Glad you're enjoying the vids :)
Great video!
Ohhhhh
Easy & beautiful ! Another video with pineapple ???
Yes definitely make sure your cautious with that OXOpeeler. I was peeling an orange and I was kinda drunk and cut the tip of my finger off! I work in a kitchen and I haven't even done it that bad with a knife. That fucking peeler is no joke when its brand new.
Lol, was it the Peeler or the 7 whiskies that was responsible? Haha
The peel is a little too fine for my liking... some times it’s so fine you can see light through it 😆
I handed one to someone a while back and warned them not to cut themselves... they laughed at me as if I was treating them like an idiot.. sure enough, 30 seconds later there was bloody all over the citrus!
@@StevetheBartender_ I feel that that's why I like my oxo now that its duller the before. Also the dullness makes it harder to cut my fingers off! But that was my most recent. Done it about 4 times so far, the Peeler was easier the worst! I'm also admittedly very clumsy! Keep doing what you do tho Me Steve. I'm from Boston n I love your channel even tho you dont use my measurements all the time or us the liquor at my home bar.
Do you find the peel is too thin though - or do you prefer it this way?
I’m trying to include ounces now but it’s easy to overlook as metric is the standard for us over here :-)
I do try to keep the drinks approachable but I’ve done over 250 cocktails so I have to venture out a little. It does limit it too much if I started using crazy and random ingredients though, I agree!
@@StevetheBartender_ no us real cocktail enthusiast like that. But the peelers is a little too thin I do notice. But it gets better the more you use it. I had mine for a year now and it actually gets pith in there. Which is more preferred then no pith what so ever
Great video!
Certainly not boring mate! Well-explained. Looking forward to giving this one a go before dinner tomorrow 🍸 🍊
Thanks Fabio! I'm usually a pretty simple garnisher myself..
Steve the Bartender I used a few of these tonight and they were a hit! Used the flower/rose on the Bee’s Knees and the dainty spiral on the Dublin Minstrel. Keep up the good work man I’m getting some great inspiration haha
That’s awesome!! Will have to start compiling a list of garnishes for my next garnish video 👌
Nice
This was rad man!! Please make more content like this!
Thanks Steve. Love the twirls. Love your work. PS: please trash that shit background music.
👏🏼👏🏼🔥