Hey guys so in this video I say .08 percent citric acid for an orange and what I meant to say was .8 recipe for the acid adjusting is correct tho, just wanted to make a note. cheers!
I know America has all kinds of beautiful legal highs these days, but now mixologists are cutting cocktails with magic acid?!! 😜is Educated Barfly another Breaking Bad spin-off? 😂
This is huge. I’ve been watching you and Anders and the others for about a year now and you’ve turned me into a great barman. But this is another order beyond. I can’t wait to blow everybody away with this.
Hey I see you using that Flor de Caña rum! I'm from Nicaragua and feel really proud to see our product showcased in your channel. Thanks for the great tips. Cheers!
The super juice is so game changing! A topic that needs further videos with all the citrus fruits! Also more cordial videos please! Thanks for the exceptional content!
So I was wondering if you could use a smoked salt saline, so I made a saline with an alderwood smoke salt and tried it in a Rob Roy (only had scotch) and personally thought it was wonderful and I am curious what you think.
Man! One of your best videos!! I appreciate you having the recipe so I can get a screen shot that I can refer to later. Love the little flavor twists on the drinks. Coffee beans in a Negroni? Who knew
I had a few fantastic "orange" whiskey sours at the bar at the Savoy in Florence, where the bartender added not only some Amara Amaro D'Arancia, but a barspoon of orange marmalade. He said of you use a bitter orange marmalade, add some simple syrup, and if a regular orange marmalade, no simple. Anyway, I really enjoyed the way you made your gin sour. Cheers!
I hate to be 'that guy' but bitter orange marmalade is regular marmalade - it's supposed to be bitter, because it's traditionally made with seville oranges.
@@ninjabastard2 Someone's gotta be that guy. :) Thanks for the info. That being said, it is what the bartender said to me, I guess so that I'd know not to add any simple if I were to use a "sweet" orange marmalade or jam.
I remember reading that Jerry Thomas would put lemon peels in while stirring the Japanese cocktail. I’m glad you backed it up in the vid, now I won’t feel like a weirdo when I stir perfect Manhattans with lemon peels
love this technique video. Helps people like me that are not bartenders learn and UP our cocktail. Been wanting to do a saline solution and haven't. thanks for the techniques. very helpful. cheers
How essential is the Malic Acid? I've got an abundance of citric acid, but can only get malic online and via post, and keen to try this trick out over the weekend
Gave it a try with pineapple and citric. Very sour, but it definitely makes it seem more suitable to cocktails I wouldn't normally throw pineapple juice into - which might open up some creativity. Will get some Malic Acid next week and see the difference. But for now, it's friday evening and it's cocktail time.
That shaker and spoon service sounds really fun and cool, I hope I can find something like that in Mexico soon, I've seen so meny stuff like that (montly boxes) that doesn't work here, such a shame
Very cool video as always. You've finally convinced me to make some saline. I do way more complicated techniques all the time and I have no more excuses. Also bought some little dropper bottles recently so I'm in! Thanks Leandro, your channel is one of my favorites and you've taught me a lot. Cheers from Canada.
I'm really interested in trying the acid adjustment for various citrus juices in my cocktails. However, I'm finding a lot of varying information out there. Do you have a resource that you use when looking up the acid content of different juices? And would you be willing to speak a little bit to the quality of juices you're using and how those acid complexities might play a roll in those acidic numbers? Are you basing those number on fresh squeezed juices? I can't always use fresh squeezed but I do always use no sugar added, not from concentrate, organic 100% juices I can find in local stores. Really enjoy your videos and content. I got in to cocktail making and all that goes in to it during the pandemic. Specifically tiki but others as well. Thank you! Cheers!
Great video! Acid adjusting is a fun technique, but I've been wondering why lime always seems to be the target acid profile, including malic. Lemons don't have malic acid and would create a different result, so I'm curious if you've seen or experimented with doing a lemon acid ratio instead of lime (i.e. just citric and maybe ascorbic if needed). The Regal shake was new to me in the previous video, and I hadn't thought of applying it to a stirred drink as well. It's interesting though because it seems you could get similar effects in a more controlled way with e.g. bitters (coffee bitters, at the least) and/or a direct use of essential oil (orange). Because isn't that what is basically imparting the flavor? Not to say the technique isn't worth doing, I'm just curious about other ways to achieve similar results.
It would be very interesting for me to see you rating a couple of cocktail glasses! Right now I am searching for some as a gift and I would love to gift some more luxurious and high quality ones. I bet you have enough experience with different brands to talk about this topic! You could also explain different kind of glasses for different drinks. (also if anyone here has some recommendations I would be very happy to hear them)
I prefere acid adjusted orange juice as a super juice with 9 parts citric and 1 part malic acid. It fits perfectly in a whiskey sour especially with the notes of the peal, not just the juice.
I've been enjoying the "mechanics" lessons of late, but have not become a fan of acidifying orange juice. As you note, OJ is far too sweet for most drinks, but my method has been to add lime (or lemon) juice. Just taste it with a dash in a shot glass until it makes your pucker. Think about this for pineapple, passion fruit, and mango. You can come up with some amazing flavors.
Nah we won’t be doing this music from now on. Honestly the music was unintentional when I proof watched the video it was on my phone and I couldn’t hear the music 😂
2 года назад
Thanks for this video, super useful stuff. I have a question though - you rarely use saline solution in your videos, is that just for simplicity or is there a reason?
Oh yes, my favorite recipe books are more about technique and food science than recipes. For example, one that explains a vinaigrette in terms of proportions (acid, salt, etc)
Is there anywhere online that links to acid contents of fruits? Can imagine some really interesting acid adjusted juice like Blueberries, cotton candy grapes etc!
Love your videos! I have to admit, I don't understand how the coffee makes any difference at all. I believe Leandro that it does, but why? From the oils on the beans themselves? No way it's infusing at that temp and such little contact time, no?
Is it safe to say that every cocktail can benefit from the saline solution? Or are there specific examples of ones where it doesnt work well? Guess maybe you wouldnt use in a dirty martini!
Any drink that involves citrus benefits from a little salt. That’s a good rule of thumb. Now, if you’re talking about spirit-forward drinks, that gets a little more subjective. Would I put salt in an old fashioned? Most likely not. Although, adding a pinch of salt to your simple- or, better yet, Demerara- syrup recipe could subtly and indirectly enhance the flavors of an old fashioned. Spirit-based drinks with gin could probably Benefit from a little salt. I can imagine a Negroni’s flavors being enhanced by a couple of drops of saline solution. I wouldn’t go overboard, though, since bitter and salty can go awry real quick. In the end, just experiment.
Wouldn't recommend a pinch of salt since it is inconsistent. I make a 20% Saline (80gr h2o 20 gr salt) and use an eyedropper bottle. You definitely can use one or two drops of saline in your old fashions and 3 to 4 in you sours. Or 5 - 6 in your big ol tikis. I do so all the time and i cannot complain.
@@eyespy3001 well, I admit that I was writing the comment while watching the video and Leandro covered all of my points (or vive verca ;)). But just read Liquid Intelligence by Dave Arnold. Dave has written everything down and Leandro and myself are referring to that piece of literature.
This technique makes me wonder if the dreaded Tequila Sunrise could be turned into an elevated cocktail. Acid Adjusted Orange Juice, home made grenadine, and a nice Reposado.
How do you know the ratios and percentage of acids for fruits? And also if you know the information for lemons as well. I slapped the like button and sub button
So when I acid adjust something like pineapple, does that mean that I can use a regular recipe that calls for both pineapple juice and lime, but then cut out the lime juice?
Sunday brunch no.1 Shaken and served in a cocktail glass Rim half of the glass with the jam Brandy 60ml One heeping bsp of a strawberry jam Lemon juice 10ml Disaronno 7.5ml Garnish with a toast Give it a shot!! This is my original!!
GREAT TIPS BTW. I started doing some of these after watching the Mai Tai video with Garret. I also had the revelation that I could use a bit of orange marmalade in lieu of triple sec for N/A cocktails.
He has done the Dr. J with Milk Washed Rum but the official specs per Liquid Intelligence just call for 2oz Rum. That said the technique was about acid adjusting so wouldn’t want to muddy it with Milk Washing which should be in a video soon anyway cuz it’s easy to do and a great technique
@@TheEducatedBarfly ahh understandable, for the first half of the video i was really distracted by it until i figured out it was the normal song slowed down XD
As somebody who has put a small handful of coffee beans in a bottle of bourbon for 24 hours and found the results essentially undrinkable, I can totally imagine that even one coffee bean stirred with a cocktail for 30 seconds would impart a distinct coffee flavor. Alcohol is really good at extracting coffee. Too good.
I really enjoyed the video but, what the hell have you done to the backing music? Sounds like you're playing it at 50% speed and the percussion has degraded into weird digital artefacts.
I’m lost, with a chef background, a meal is all about ingredients and technique. Same for cocktails, why do we need citric acid as an ingredient when we have lemon and lime? Please explain. Adding synthetic citric acid powder seems against all things that are good in cocktails.
There are those fruits that are very low in citric acid content and thereby very hard to use in cocktails. Acid adjusting is a technique to bring the strength of these fruits up to lemon or lime while still retaining the flavor of the original fruit. It’s an interesting technique to play with, Nothing more, adding citric acid to juice doesn’t determine the quality of a drink one way or the other
Hey guys so in this video I say .08 percent citric acid for an orange and what I meant to say was .8 recipe for the acid adjusting is correct tho, just wanted to make a note. cheers!
Thanks for the clarification. I was like 🤔
I know America has all kinds of beautiful legal highs these days, but now mixologists are cutting cocktails with magic acid?!! 😜is Educated Barfly another Breaking Bad spin-off? 😂
“Magic Acid”? Where can I find this? 😅
“These are just simple advanced techniques “ … Love it! 😀
Yes advanced techniques that are easy to do. Would that have been a better descriptor?
@@TheEducatedBarfly I totally get it, but it was still amusing
Acid adjusted pineapple juice improves pretty much any pineapple juice based cocktails.
Years and years behind the stick results in plenty of gained wisdom. Thanks for sharing techniques that take the home game up a notch.
HECK YEAH MAN!! Congrats on 300k! 🎉🎉🎉
Thanks man!
This is huge. I’ve been watching you and Anders and the others for about a year now and you’ve turned me into a great barman. But this is another order beyond. I can’t wait to blow everybody away with this.
Remaking recipes from Smuggler's Cove with acid adjusted juice made some cocktails AMAZING. 3 Dots and a Dash and the Scorpion to name a couple.
Hey I see you using that Flor de Caña rum! I'm from Nicaragua and feel really proud to see our product showcased in your channel. Thanks for the great tips. Cheers!
I think I can hear Marius exhaling the entire video lmao
It’s the music slowed down for some reason
Much appreciated on the technique video! I'd like to see more stuff like this. As an amateur, these are things I still really need to work on.
I kinda love the slowed down music in the background
The super juice is so game changing! A topic that needs further videos with all the citrus fruits! Also more cordial videos please! Thanks for the exceptional content!
Cocktail time with Kevin Kos is really really inventive. I'd check him out. Same with his super juice recipes/calculators.
Someone please make a chart of Fruit and their acid compositions!
I LOVE your technique videos. Keep 'em coming.
Thanks.
Nice easy techniques with some fantastic cocktails !!
Thank you for the tips, I will be using them for my next cocktail party
PS. The music in this video gave me anxiety
So I was wondering if you could use a smoked salt saline, so I made a saline with an alderwood smoke salt and tried it in a Rob Roy (only had scotch) and personally thought it was wonderful and I am curious what you think.
Man! One of your best videos!! I appreciate you having the recipe so I can get a screen shot that I can refer to later. Love the little flavor twists on the drinks. Coffee beans in a Negroni? Who knew
I know this question sounds weird but... why is the backgroud music playing at like half the speed?😂
Great video as always, the music in the back was a little weird though
The fact that he can pour the exact amount of liquids+calculate ice's distillation and then pour a 99-100% glass is amazing....!
I had a few fantastic "orange" whiskey sours at the bar at the Savoy in Florence, where the bartender added not only some Amara Amaro D'Arancia, but a barspoon of orange marmalade. He said of you use a bitter orange marmalade, add some simple syrup, and if a regular orange marmalade, no simple. Anyway, I really enjoyed the way you made your gin sour. Cheers!
I hate to be 'that guy' but bitter orange marmalade is regular marmalade - it's supposed to be bitter, because it's traditionally made with seville oranges.
@@ninjabastard2 Someone's gotta be that guy. :) Thanks for the info. That being said, it is what the bartender said to me, I guess so that I'd know not to add any simple if I were to use a "sweet" orange marmalade or jam.
I remember reading that Jerry Thomas would put lemon peels in while stirring the Japanese cocktail. I’m glad you backed it up in the vid, now I won’t feel like a weirdo when I stir perfect Manhattans with lemon peels
I was just thinking of a similar thing -- stirring a lemon peel with a Martini.
Brilliant as always. I am trying to learn as much as I can and you make it so understandable.
love this technique video. Helps people like me that are not bartenders learn and UP our cocktail. Been wanting to do a saline solution and haven't. thanks for the techniques. very helpful. cheers
Woah the background music sounds trippy slowed down that much! Even with the video sped up 2x it still doesn't sound normal.
After the maitai Video acid adjusting haunted my Dreams
Now i have even more things to Do:D
Can't wait to try these techniques! I love the longer and more detailed videos on this channel, keep them coming!
How essential is the Malic Acid? I've got an abundance of citric acid, but can only get malic online and via post, and keen to try this trick out over the weekend
Gave it a try with pineapple and citric. Very sour, but it definitely makes it seem more suitable to cocktails I wouldn't normally throw pineapple juice into - which might open up some creativity.
Will get some Malic Acid next week and see the difference.
But for now, it's friday evening and it's cocktail time.
Really love this kind of content! Always looking for small adaptations to bring my go to’s up a notch.
Thanks a lot for the hints and allowing me to level up 😄😋👍🏻
That shaker and spoon service sounds really fun and cool, I hope I can find something like that in Mexico soon, I've seen so meny stuff like that (montly boxes) that doesn't work here, such a shame
Love your videos ❤❤
Thanks!
The music is broken guys. Needs to be fixed
Is that why it sounds like someone is breathing in the background???
@@clintonh7041 yeah I guess so. The normal jazz piano music is all scratchy and slowed down
Well, at least it's still good content. Haha
sorry, tried something that didn't work and we didn't catch it. Can't make any changes after the vidoe has been updated unfortunately
The music in this video is terrifying. It sounds slowed down and super industrial.
Thanks, I’d been looking for a birthday present for my partner. I signed him up for Shaker and Spoon. Looking forward to the first box!
Very cool video as always. You've finally convinced me to make some saline. I do way more complicated techniques all the time and I have no more excuses. Also bought some little dropper bottles recently so I'm in! Thanks Leandro, your channel is one of my favorites and you've taught me a lot. Cheers from Canada.
Very insightful! Thanks for sharing :)
The RUclips transcript writes your rum in the first cocktail as Florida Kanye, and I can’t unsee that.
Love the video! But, did you slow down your usual music to 50%???
I'm really interested in trying the acid adjustment for various citrus juices in my cocktails. However, I'm finding a lot of varying information out there. Do you have a resource that you use when looking up the acid content of different juices? And would you be willing to speak a little bit to the quality of juices you're using and how those acid complexities might play a roll in those acidic numbers? Are you basing those number on fresh squeezed juices? I can't always use fresh squeezed but I do always use no sugar added, not from concentrate, organic 100% juices I can find in local stores.
Really enjoy your videos and content. I got in to cocktail making and all that goes in to it during the pandemic. Specifically tiki but others as well.
Thank you! Cheers!
8:25 a rare bombay sapphire sighting!
Great video! Acid adjusting is a fun technique, but I've been wondering why lime always seems to be the target acid profile, including malic. Lemons don't have malic acid and would create a different result, so I'm curious if you've seen or experimented with doing a lemon acid ratio instead of lime (i.e. just citric and maybe ascorbic if needed).
The Regal shake was new to me in the previous video, and I hadn't thought of applying it to a stirred drink as well. It's interesting though because it seems you could get similar effects in a more controlled way with e.g. bitters (coffee bitters, at the least) and/or a direct use of essential oil (orange). Because isn't that what is basically imparting the flavor? Not to say the technique isn't worth doing, I'm just curious about other ways to achieve similar results.
Great video as always
Man I need to pick me up some Acid! Great video! Gonna make some saline solution soon.
It would be very interesting for me to see you rating a couple of cocktail glasses! Right now I am searching for some as a gift and I would love to gift some more luxurious and high quality ones. I bet you have enough experience with different brands to talk about this topic! You could also explain different kind of glasses for different drinks.
(also if anyone here has some recommendations I would be very happy to hear them)
Just had my after lunch coffee.
Does the saline solution need to be refrigerated? If so, how long?
Strong Water in Anaheim does a coffee bean infused Campari. Makes for a delicious Jungle Bird. Just thought I’d mention it. Kinda random.
I prefere acid adjusted orange juice as a super juice with 9 parts citric and 1 part malic acid.
It fits perfectly in a whiskey sour especially with the notes of the peal, not just the juice.
Thanks for the info 👌🏿🔥
I've been enjoying the "mechanics" lessons of late, but have not become a fan of acidifying orange juice. As you note, OJ is far too sweet for most drinks, but my method has been to add lime (or lemon) juice. Just taste it with a dash in a shot glass until it makes your pucker. Think about this for pineapple, passion fruit, and mango. You can come up with some amazing flavors.
Is someone sweeping in the background or breathing in the mic? There's a really distracting "shoosh" sound going on with the sound track.
Is the super slo-mo music how you're gonna be doing it from now on?
Nah we won’t be doing this music from now on. Honestly the music was unintentional when I proof watched the video it was on my phone and I couldn’t hear the music 😂
Thanks for this video, super useful stuff. I have a question though - you rarely use saline solution in your videos, is that just for simplicity or is there a reason?
Oh yes, my favorite recipe books are more about technique and food science than recipes. For example, one that explains a vinaigrette in terms of proportions (acid, salt, etc)
Simple. Yet, advanced.
Maybe “easy” would have been a better word 😂
@@TheEducatedBarfly haha great content as usual
Is there anywhere online that links to acid contents of fruits? Can imagine some really interesting acid adjusted juice like Blueberries, cotton candy grapes etc!
Love your videos! I have to admit, I don't understand how the coffee makes any difference at all. I believe Leandro that it does, but why? From the oils on the beans themselves? No way it's infusing at that temp and such little contact time, no?
Is it safe to say that every cocktail can benefit from the saline solution? Or are there specific examples of ones where it doesnt work well? Guess maybe you wouldnt use in a dirty martini!
Pretty much there are a few exceptions of cocktails that might not be very much enhanced by they are few and far between
Any drink that involves citrus benefits from a little salt. That’s a good rule of thumb.
Now, if you’re talking about spirit-forward drinks, that gets a little more subjective. Would I put salt in an old fashioned? Most likely not. Although, adding a pinch of salt to your simple- or, better yet, Demerara- syrup recipe could subtly and indirectly enhance the flavors of an old fashioned. Spirit-based drinks with gin could probably
Benefit from a little salt. I can imagine a Negroni’s flavors being enhanced by a couple of drops of saline solution. I wouldn’t go overboard, though, since bitter and salty can go awry real quick.
In the end, just experiment.
Wouldn't recommend a pinch of salt since it is inconsistent.
I make a 20% Saline (80gr h2o 20 gr salt) and use an eyedropper bottle. You definitely can use one or two drops of saline in your old fashions and 3 to 4 in you sours. Or 5 - 6 in your big ol tikis. I do so all the time and i cannot complain.
@@karolsarosiek9467 Did you feel that?
@@eyespy3001 well, I admit that I was writing the comment while watching the video and Leandro covered all of my points (or vive verca ;)). But just read Liquid Intelligence by Dave Arnold. Dave has written everything down and Leandro and myself are referring to that piece of literature.
This technique makes me wonder if the dreaded Tequila Sunrise could be turned into an elevated cocktail. Acid Adjusted Orange Juice, home made grenadine, and a nice Reposado.
The original tequila sunrise is a far cry from its modern counterpart.
Great vid.
How do you know the ratios and percentage of acids for fruits? And also if you know the information for lemons as well.
I slapped the like button and sub button
So, can saline be added to ANY cocktail?
So when I acid adjust something like pineapple, does that mean that I can use a regular recipe that calls for both pineapple juice and lime, but then cut out the lime juice?
Yea. Pretty much there may be a few exceptions but for the most part it works
What droppers do you use (ie your saline dropper)?
Leandro- about how long would you say the shelf life (kept refrigerated) of the saline solution is?
I’m not sure saline really goes bad very fast I’ve heard shelf life is like 2 years, it will begin to get cloudy after a while though
Wouldn't it be better to use less syrup if the problem is that it covers up the juice?
YESSSSSSSSSSSSSSSS!!! 3rd guy in!!!
If you were trying to increase the tartness of a Limoncello cocktail, would you go the salinity route or the acidity route?
I’d add more acid
@@TheEducatedBarfly *scribbles note & goes looking for Limoncello acidity levels* Thanks!
Is it just me or do the others hear Marius's breath in this video? ^^
Never in my life did i imagine Salome solution would be in a cocktail. But apparently I was wrong
What is this magic acid and where do I buy it? 😂
Sunday brunch no.1
Shaken and served in a cocktail glass
Rim half of the glass with the jam
Brandy 60ml
One heeping bsp of a strawberry jam
Lemon juice 10ml
Disaronno 7.5ml
Garnish with a toast
Give it a shot!! This is my original!!
your description says
2g magic acid
The music makes me feel like someone is breathing heavily behind me
GREAT TIPS BTW. I started doing some of these after watching the Mai Tai video with Garret. I also had the revelation that I could use a bit of orange marmalade in lieu of triple sec for N/A cocktails.
do you have made super syrup yet sir ?
Nope haven’t made it
👏👏👏👏👏👏👏👏👏👏
I thought the Dr. J was also supposed to use milk-washed rum?
He has done the Dr. J with Milk Washed Rum but the official specs per Liquid Intelligence just call for 2oz Rum. That said the technique was about acid adjusting so wouldn’t want to muddy it with Milk Washing which should be in a video soon anyway cuz it’s easy to do and a great technique
Description qtys doesnt match video for Dr J
The slowed down music is real creepy
sorry :p it was an accident and we didn't catch it.
Does the music in this video sound like someone breathing loudly in a cave to anyone else?
what's with the weird slow music in the background?
accident and didn't hear it
@@TheEducatedBarfly ahh understandable, for the first half of the video i was really distracted by it until i figured out it was the normal song slowed down XD
As somebody who has put a small handful of coffee beans in a bottle of bourbon for 24 hours and found the results essentially undrinkable, I can totally imagine that even one coffee bean stirred with a cocktail for 30 seconds would impart a distinct coffee flavor. Alcohol is really good at extracting coffee. Too good.
Hey first one here 😀
Who da fuck took my Super Jooce! I know one of you took my Malic Acid
The music gave me Minecraft vibes
Isn’t it .8 not .08? That is a big difference.
Yes you are correct, just caught that I said .08 I’ll make a note.
I really enjoyed the video but, what the hell have you done to the backing music? Sounds like you're playing it at 50% speed and the percussion has degraded into weird digital artefacts.
Mic dribble drabble
I’m lost, with a chef background, a meal is all about ingredients and technique. Same for cocktails, why do we need citric acid as an ingredient when we have lemon and lime? Please explain. Adding synthetic citric acid powder seems against all things that are good in cocktails.
There are those fruits that are very low in citric acid content and thereby very hard to use in cocktails. Acid adjusting is a technique to bring the strength of these fruits up to lemon or lime while still retaining the flavor of the original fruit. It’s an interesting technique to play with,
Nothing more, adding citric acid to juice doesn’t determine the quality of a drink one way or the other
That's blasphemy 😑 sipping Manhattan without the cherry garnish
I just like pushing your buttons 😂
@@TheEducatedBarfly oh Boi you did it really hard Leonard
Not sure what the background noise/song is, but please, never use it again.
Music is awful, like you've slowed it down by 0.25, distracting to say the least