It would have retained the WhistlePig label, I think it wouldn't have lost any value! (I kid. I know they've moved beyond 100% MGP bottling... but still.)
I try really hard to maintain “the best drink is the drink someone likes, and the best way to drink it is the way they like to drink it,” but it always hurts a little when a really expesive bottle gets used in a cocktail where people can’t taste it. Like a friend of mine got gifted a bottle of blue label (I have no idea who was nice enough to do that lol) but he didn’t really like scotch so he used it for scotch and cokes 😭. I told him I would have traded him like 10 bottles of walker red for the blue and he could have had the same experience way more times
Oh God!!! I feel more then ready for the cold season with all this deliciousness!! 😁 Bottles of pre-batched cocktails in the freezer to warm me up.... That's genius!
I love how you can immediately confirm he in fact lived in Canada just by the way he pronounces Toronto (not to mention de use of maple syrup in 2 out of 4 cocktails)! Love it!! 🇨🇦
It's a very useful video. Thank you for the measurements. and thank you for showing the most convenient way of making cocktails to get hammered on weekends. Now I don't have to mess up making the 4th glass watching movies or reading fiction. It's just grab and pour, then sip..... this coming weekend is gonna be awesome. Am gonna read the Belly of Paris by Émile Zola. Have you read it?
Any chance you can explain why scaling of sugar and bitters doesnt work as predicted? I've noted scaling doesnt always work in baking too and don't understand why.
Can someone explain the 'too sweet' and 'too bitter' part? If you multiply everything with the same number, your ratios stay the same. How can one flavor start to dominate?
I couldn’t explain the science but some ingredients are « exponentially » powerful and bitters is one of them. Sugar also like I said but much less. Another one that is very similar to bitters, probably actually even more, is flower water. Anyone who’s ever made large batches of cocktails for events will confirm… if not they have a full palate 🤣
This has bugged me for years. I have never changed sweetness before, mostly because the math on fly would give me a headache. But bitters has been known to get too far whenever we made a batch. I haven't found any details on how much to batch before it matters, or how much to accurately change. I just add bitters per drink to avoid the stress haha
Partially, this is a scaling issue: scaling up makes small deviations away from optimal ingredient ratios much more pronounced. Also, part of it is a blending/marrying issue: Cocktails are complex mixtures -- when making a single serving a la carte, differently soluble or polar molecules don't have time to integrate together fully, and so your taste buds experience a "lumpy" solution, so to speak. Over time, sugars, bitter molecules, ethanol, and water have more time to integrate. Molecules in that "smoother," more uniform solution are more available to be perceived individually. This concept is sort of used in whiskey blending and proofing also: blends are usually allowed to "marry" over time -- they will often taste noticeably different from when the components were freshly mixed. (In fact, you might notice that your batched cocktails "mature" over time and taste better than ones that are freshly made.)
This is a very interesting question... I bet Dave Arnold would have some thoughts on this. It would seem likely that the more pronounced taste of sweetness and bitters is a matter of the development of the flavours over time, as pointed out by @eafarrar, rather than it being some effect of volume, right? Mister Truffles, have you tried comparing the taste of any of your batches just after mixing them against how they taste the next day?
Can you please confirm what soy sauce you use. Chinese Light soy sauce is much salter then Chinese Dark soy sauce? maybe its a Japanese soy sauce (Kikkoman)? A swift reply would be greatly appreciated as i would like to make today for a party tomorrow (if poss).
I dont get the point of prediluting and keeping an old fashioned cold. Why not premix without water and keep at room temp. Pour over a big rock and swirl.
If it’s already freezer cold, it won’t melt the ice as fast and dilute very slowly. Also your dilution will come from your ice which means if you have nice ice you have to melt some to get it to the perfect spot
@@thomasdavis8049 If it's already freezer cold and prediluted then it skips the step of being very strong and developing into a diluted drink over time. Which is the point of an old fashioned and why it's served on a rock of ice stirred for 5 seconds and not served up in a coupe after being stirred for 60 seconds. I imagine this is probably the reason why David Arnold batches stirred drinks served up and not built drinks served on the rocks. Then again I haven't tried it. I'm just trying to use critical thinking and being skeptical. TOTR never specified that prebatching it was supposed to be a superior method, just an easier method. I'm just pointing out how in a Manhattan it should be as good either way, but in an old fashioned it definitely changes the character of the drink.
Nice! What's the shelf (or freezer I guess) life of these like? Especially the ones with a vermouth component. I quite like the idea of having a bottle of el presidente ready to rock at all times.
Once you up the ABV of your vermouth with highproof spirit like rum and on top of that you keep it in the freezer, the oxidation will be much much slower and even if eventually it starts to oxidize a little, it will still be « good » but I say easily 3 months before a very expert palate can spot a degradation
Daiquiri isn't really suitable for a freezer door cocktail... You can make it but it wouldn't be as long lasting because of the lemon juice and the taste will drastically change over time
I know this is old, but shaken cocktails are usually diluted by 25% give or take. I'd go for 30% dilution. You'd have to use super juice, or just an acid base instead.
Super idée pour éviter de passer la soirée à préparer des cocktails. Je garde ça en tête pour le nouvel an! Et pour l'instant je n'ai jamais osé le Toronto, mais je le mets sur ma liste, il va falloir que je dompte le Fernet Branca... Super vidéo en tous cas, merci pour toutes ces idées!
Always great to get more ideas for prebatched and freezer-ready cocktails. And I've recently started using saline solution but straight up soy sauce?? Interesting!
I've considered doing a Tuxedo #2 freezer cocktail, but I prefer it with a regal stirred orange, and not sure how I'd incorporate that - maybe simply jam an orange peel or two into the bottle?
I made an Frozen batch old fashioned the other day to take to a movie with friends. Packed it all nice and what not....then left it sititng on my counter when I put on my shoes 😥 Will have to try your recipe though!
Made this and it was great but after a day or two it had partly solidified. Where am I going wrong? Is it still fine to let the remainder defrost and use it up?
Excellent video thanks, just one question - can you explain why you need to dial down the bitters so much? Why do they take over when they are in the same ratio but larger quantities?
I couldn’t explain the science but some ingredients are « exponentially » powerful and bitters is one of them. Sugar also like I said but much less. Another one that is very similar to bitters, probably actually even more, is flower water. Anyone who’s ever made large batches of cocktails for events will confirm… if not they have a numb palate 🤣
@@TrufflesOnTheRocksActually as someone who does large scale prep for cocktail bars and events, I don’t feel the same way about exponential strength. I couldn’t tell you exactly the problem you’re experiencing, but it could be a problem with the sugars or bitters you’re using
Be honest, if I would have used that WhistlePig bottle to batch a Toronto, who would have bitch? 😂
I would have bitched hahaha that’s expensive good whiskey! 🙈😋
Top shelf spirits in a cocktail just makes a top shelf cocktail 😅🍸
It would have retained the WhistlePig label, I think it wouldn't have lost any value!
(I kid. I know they've moved beyond 100% MGP bottling... but still.)
I try really hard to maintain “the best drink is the drink someone likes, and the best way to drink it is the way they like to drink it,” but it always hurts a little when a really expesive bottle gets used in a cocktail where people can’t taste it. Like a friend of mine got gifted a bottle of blue label (I have no idea who was nice enough to do that lol) but he didn’t really like scotch so he used it for scotch and cokes 😭. I told him I would have traded him like 10 bottles of walker red for the blue and he could have had the same experience way more times
Oh God!!! I feel more then ready for the cold season with all this deliciousness!! 😁 Bottles of pre-batched cocktails in the freezer to warm me up.... That's genius!
I love how you can immediately confirm he in fact lived in Canada just by the way he pronounces Toronto (not to mention de use of maple syrup in 2 out of 4 cocktails)! Love it!! 🇨🇦
Just when I need a more detail guy explaining freezer batch drinks u made the vid Amazing.
lol at the honeycomb icecube... so extra. Love it.
I made corn n oil this way and it was very good, especially the texture!
Yes the texture gets so nice I agree!
It's a very useful video. Thank you for the measurements. and thank you for showing the most convenient way of making cocktails to get hammered on weekends. Now I don't have to mess up making the 4th glass watching movies or reading fiction. It's just grab and pour, then sip..... this coming weekend is gonna be awesome.
Am gonna read the Belly of Paris by Émile Zola. Have you read it?
Much appreciated, and just in time for holiday party season! 🥳👍
Any chance you can explain why scaling of sugar and bitters doesnt work as predicted? I've noted scaling doesnt always work in baking too and don't understand why.
I assumed it was because of ABV, but now rewatching I am guessing its melding together for longer.
My eye kept on glancing at the boss hog bottle in the background! Can't wait to see what you'll do with that one.
HAHA! Well that one is for sipping night only
@@TrufflesOnTheRocks wise man! Thank you for all the inspiration with your videos! My cocktail game is on another level thanks to you!
@@manueljlstadelmann Thanks a lot! Glad I can help a little ;) Cheers!
@@TrufflesOnTheRockscheers!
Thanks, I'm wondering whether there's a risk to degrade some subtle flavour compounds in the freezer for whisky or rum for instance
Can someone explain the 'too sweet' and 'too bitter' part?
If you multiply everything with the same number, your ratios stay the same. How can one flavor start to dominate?
I couldn’t explain the science but some ingredients are « exponentially » powerful and bitters is one of them. Sugar also like I said but much less. Another one that is very similar to bitters, probably actually even more, is flower water. Anyone who’s ever made large batches of cocktails for events will confirm… if not they have a full palate 🤣
This has bugged me for years. I have never changed sweetness before, mostly because the math on fly would give me a headache. But bitters has been known to get too far whenever we made a batch. I haven't found any details on how much to batch before it matters, or how much to accurately change. I just add bitters per drink to avoid the stress haha
Partially, this is a scaling issue: scaling up makes small deviations away from optimal ingredient ratios much more pronounced.
Also, part of it is a blending/marrying issue: Cocktails are complex mixtures -- when making a single serving a la carte, differently soluble or polar molecules don't have time to integrate together fully, and so your taste buds experience a "lumpy" solution, so to speak. Over time, sugars, bitter molecules, ethanol, and water have more time to integrate. Molecules in that "smoother," more uniform solution are more available to be perceived individually.
This concept is sort of used in whiskey blending and proofing also: blends are usually allowed to "marry" over time -- they will often taste noticeably different from when the components were freshly mixed. (In fact, you might notice that your batched cocktails "mature" over time and taste better than ones that are freshly made.)
@@eafarrar thanks
But even if large batches make up for small deviations, i would think that it would become less sweet or bitter.
This is a very interesting question... I bet Dave Arnold would have some thoughts on this.
It would seem likely that the more pronounced taste of sweetness and bitters is a matter of the development of the flavours over time, as pointed out by @eafarrar, rather than it being some effect of volume, right? Mister Truffles, have you tried comparing the taste of any of your batches just after mixing them against how they taste the next day?
Очень очень круто!
Can you please confirm what soy sauce you use. Chinese Light soy sauce is much salter then Chinese Dark soy sauce? maybe its a Japanese soy sauce (Kikkoman)?
A swift reply would be greatly appreciated as i would like to make today for a party tomorrow (if poss).
why is the water in the pre-batch? for dilution?
Yes si that way you don’t need to shake or stir it once it’s cold
Why soy sauce?
I dont get the point of prediluting and keeping an old fashioned cold. Why not premix without water and keep at room temp. Pour over a big rock and swirl.
If it’s already freezer cold, it won’t melt the ice as fast and dilute very slowly. Also your dilution will come from your ice which means if you have nice ice you have to melt some to get it to the perfect spot
@@thomasdavis8049 If it's already freezer cold and prediluted then it skips the step of being very strong and developing into a diluted drink over time. Which is the point of an old fashioned and why it's served on a rock of ice stirred for 5 seconds and not served up in a coupe after being stirred for 60 seconds.
I imagine this is probably the reason why David Arnold batches stirred drinks served up and not built drinks served on the rocks.
Then again I haven't tried it. I'm just trying to use critical thinking and being skeptical. TOTR never specified that prebatching it was supposed to be a superior method, just an easier method. I'm just pointing out how in a Manhattan it should be as good either way, but in an old fashioned it definitely changes the character of the drink.
To understand the ratio, I would love to know the specs you are using for one single cocktail 😁
Nice! What's the shelf (or freezer I guess) life of these like? Especially the ones with a vermouth component. I quite like the idea of having a bottle of el presidente ready to rock at all times.
Once you up the ABV of your vermouth with highproof spirit like rum and on top of that you keep it in the freezer, the oxidation will be much much slower and even if eventually it starts to oxidize a little, it will still be « good » but I say easily 3 months before a very expert palate can spot a degradation
Great question! Was interested in the same thing.
How much dilution in % should I add if I want to prebatch something like a daiquiri or margarita & leave it in my fridge for when having a party?
Daiquiri isn't really suitable for a freezer door cocktail... You can make it but it wouldn't be as long lasting because of the lemon juice and the taste will drastically change over time
If you're not completely sure about the dilution ratio you can do it after
I know this is old, but shaken cocktails are usually diluted by 25% give or take. I'd go for 30% dilution. You'd have to use super juice, or just an acid base instead.
Super idée pour éviter de passer la soirée à préparer des cocktails. Je garde ça en tête pour le nouvel an! Et pour l'instant je n'ai jamais osé le Toronto, mais je le mets sur ma liste, il va falloir que je dompte le Fernet Branca... Super vidéo en tous cas, merci pour toutes ces idées!
Always great to get more ideas for prebatched and freezer-ready cocktails. And I've recently started using saline solution but straight up soy sauce?? Interesting!
I've considered doing a Tuxedo #2 freezer cocktail, but I prefer it with a regal stirred orange, and not sure how I'd incorporate that - maybe simply jam an orange peel or two into the bottle?
I made an Frozen batch old fashioned the other day to take to a movie with friends. Packed it all nice and what not....then left it sititng on my counter when I put on my shoes 😥
Will have to try your recipe though!
If I have to lay the bottle in my freezer and don't have a natural cork, what kind of cork/stopper do you recommend? The cap of the booze bottle?
Great video! :-) How do I adjust the sweet/bitters if i only want to make a half batch?
Made this and it was great but after a day or two it had partly solidified. Where am I going wrong? Is it still fine to let the remainder defrost and use it up?
Made this and it was great but after a day or two it had partly solidified. Where am I going wrong??
weight is more precise
Excellent video thanks, just one question - can you explain why you need to dial down the bitters so much? Why do they take over when they are in the same ratio but larger quantities?
I couldn’t explain the science but some ingredients are « exponentially » powerful and bitters is one of them. Sugar also like I said but much less. Another one that is very similar to bitters, probably actually even more, is flower water. Anyone who’s ever made large batches of cocktails for events will confirm… if not they have a numb palate 🤣
@@TrufflesOnTheRocksActually
as someone who does large scale prep for cocktail bars and events, I don’t feel the same way about exponential strength. I couldn’t tell you exactly the problem you’re experiencing, but it could be a problem with the sugars or bitters you’re using
ITS A PREBATCH BEEYATCH!!!
HAHA!
At this time you only have 8 haters to 656 likes!😆