All of the pre-prohibition cocktail books on our shelf; stretching back to the early 1800s, have a section dedicated to batch or premixed cocktails. Though many of the recipes start with 5 gallons of the given spirit - they would keg or bottle them for sale as a bottle, or for service in the manor house or bar. The idea of the premix goes back to the dawn of cocktails and mixed drinks. Many of the books tell you to let the keg lay for weeks before service. At the start of summer we'll do a 3 gallon keg of Negroni, and keep it on tap beside our beer - so nice to just pull a glass from a keg.
So obviously all stainless or plastic contact like with wine or other acidic beverages, but do you find any degradation of the o-rings in the poppets of the corny keg while using spirits?
I love the efforts that cocktail RUclipsrs have put in since these scary times started to support their brothers on the front lines who have been impacted.
I liked the group effort between all of the main RUclipsr's on Behind the Bar's Ramos' Gin Fizz episode! That was some pandemic magic! Anyway, if you like cocktail RUclips channels, consider giving Empires and Cocktails a watch!
I do batching at home as well. Martini's aren't that much of a pain, but I do batch a 'Just Add Club' Tom Collins' and a Barrel Aged Manhattan" We also batch a 1-3 cocktails at the Hershey Country Club where I work. Our current three are a Barrel Aged Manhattan, Apple Pie Martini and a Cucumber Gin Gimlet. One of my favorite prebatch that I've done is a winter creamy mint cocktail that I prebath in ice ball molds. The dilution allows it to freeze just a enough to hold it together. Once you plop it in a glass and pour a shot of liquor over it, it turns to slush and mostly thaws by the time it makes it to the table.
Not sure who you'd get to share this particular tip, but for drinks with a "washed" glass (like how you'd wash a sazerac's glass with absinthe) you can spray the inside of the dry glass with a spray bottle or atomizer. It wastes less liquor and coats the glass better! You can get small, brown glass spray bottles online for fairly cheap.
Batched cocktails used to have a bad rep but Dante in NYC totally changed my perception of them. So great to have a cocktail waiting for me any time I want one. I’d love it if you featured Jillian Vose from Dead Rabbit. Or maybe Dave Arnold. Or David Wondrich for some great cocktail history.
Probably drinks with lemon juice (citrus in general) will have a change in their flavors, so I assume that's why they used vinegar. Considering it, a manhattan would be a good choice
I have been mixing bulk cocktails in the bottle of the main ingredient for years. I just print up a label to help make them recognizable from the pure ingredients. But because I do not have a lot of room in my frig, I did not freeze or predilure. I mix it pure and pour as much as I want into a shaker with ice when I want a drink. But I am certainly going to try the diluted frozen style. It certainly makes clean up easier!
The only difference for your liver would be if you were not going to be doing the drinking anyway. But that is clearly not the case since you are here and we are having this conversation on a video about batching cocktails.
@@azraelf.6287 Drinking faster and more conveniently makes a difference to one's liver, which was my original point. But if I cared that much about my liver, I wouldn't be subscribed, liking, and commenting on Cocktail Chemistry vids obviously.
I got a 1L lined cask for the holidays that I first filled with a rum Negroni. Wow not only did it go fast it was utterly delicious. Now it’s filled with Boulevardier oh so good.
for sure there are quite a few things I can think of that if you prep & pre-batch ahead of time.. it actually comes out better than making it on the spot
Love blanc vermouth in a martini. I wasn’t sure if it was categorically a martini or artillery, but it’s a much silkier mouthfeel than the dry variety.
I dunno if it'd count, but out at the edge of the world in Alpine Texas is a place called the Rail Road Blues, self- proclaimed to be a “world-famous beer and wine tourist trap.” that does an equally legendary Sangria.
Consider featuring Old Devil Moon in San Francisco! They are primarily known for their outstanding and immense beer menu, but imho, their cocktails are equally noteworthy.
Thanks for your wonderful chanel. I was wondering how they serve it cold....straight from the freezer? or do they shake it with ice to get proper dilution?
Hey mister cocktail chemistry, it would be really great if you could support the electric eel from Karlsruhe (Germany). It's remarkable what this bar achieves in a small town like mine. They make great cocktails and also get involved with the city life, so everyone feels at home here. It pains me every day that we can't have drinks there. I really hope they make it through this tough time. Thank you mister cocktail chemistry, Armin
If I was trying to bottle more than 4 servings how would you recommend scaling the vinegar and bitters? Just stick with the half rule, or cut it down even more?
I pre-batched Negronis and they were delicious. I just basically stirred with a couple ice cubes until they were melted. Can you perfect the dilution and let us know? 🤓
I'm actually trying a small batch of that right now. The usual recipe is 2:1:2(same as the area code for Manhattan as I was told) I'm using 6oz of Wild Turkey 101, 3oz of sweet vermouth. I'm cutting the bitters in half at Nick's recommendation and using 3 dashes instead of 6. That gives me just over 9oz of drink, so I'll add less than 1oz of water. If it tastes off in a few days I'll adjust it for next week.
It’s more the standard than the exception. “Speciality coffee” is based on paying farmers sustainable wages, paying farmers anywhere between 200-350% more than a company like Starbucks or your average grocery store brand would. Coffee for the most part is built off of slave labor, and even when it finally comes to the actual stores that sell these “poor value” bags, their margins are razor thin.
How the fuck is this a "protip"? It's obvious that you can make something in advance. Here is a "protip" for you: rather than cooking every day you can make food in advance and store that in your freezer too. Who would have thought?
JESSE'S INSTAGRAM: @jessejvida
RECIPES AND EQUIPMENT: www.cocktailchemistrylab.com/home/batchedmartinis
PATREON: www.patreon.com/cocktailchemistry
You should make a Wisconsin old fashioned
All of the pre-prohibition cocktail books on our shelf; stretching back to the early 1800s, have a section dedicated to batch or premixed cocktails. Though many of the recipes start with 5 gallons of the given spirit - they would keg or bottle them for sale as a bottle, or for service in the manor house or bar. The idea of the premix goes back to the dawn of cocktails and mixed drinks. Many of the books tell you to let the keg lay for weeks before service.
At the start of summer we'll do a 3 gallon keg of Negroni, and keep it on tap beside our beer - so nice to just pull a glass from a keg.
Oh hi Glen! Always nice to see your subscription base interacting with each other!
So obviously all stainless or plastic contact like with wine or other acidic beverages, but do you find any degradation of the o-rings in the poppets of the corny keg while using spirits?
@@punkdigerati No degradation at all so far.
I love the efforts that cocktail RUclipsrs have put in since these scary times started to support their brothers on the front lines who have been impacted.
I liked the group effort between all of the main RUclipsr's on Behind the Bar's Ramos' Gin Fizz episode! That was some pandemic magic! Anyway, if you like cocktail RUclips channels, consider giving Empires and Cocktails a watch!
I will definitely check out Atlas Bar Singapore as soon as I can. It just looks amazing! Also, thank you kindly for the recipe and the protip!
This is great! Much easier and faster to serve pre-batched cocktails to guests than to sit behind my bar all evening mixing drinks.
I do batching at home as well. Martini's aren't that much of a pain, but I do batch a 'Just Add Club' Tom Collins' and a Barrel Aged Manhattan"
We also batch a 1-3 cocktails at the Hershey Country Club where I work. Our current three are a Barrel Aged Manhattan, Apple Pie Martini and a Cucumber Gin Gimlet.
One of my favorite prebatch that I've done is a winter creamy mint cocktail that I prebath in ice ball molds. The dilution allows it to freeze just a enough to hold it together. Once you plop it in a glass and pour a shot of liquor over it, it turns to slush and mostly thaws by the time it makes it to the table.
Not sure who you'd get to share this particular tip, but for drinks with a "washed" glass (like how you'd wash a sazerac's glass with absinthe) you can spray the inside of the dry glass with a spray bottle or atomizer. It wastes less liquor and coats the glass better! You can get small, brown glass spray bottles online for fairly cheap.
Batched cocktails used to have a bad rep but Dante in NYC totally changed my perception of them. So great to have a cocktail waiting for me any time I want one.
I’d love it if you featured Jillian Vose from Dead Rabbit. Or maybe Dave Arnold. Or David Wondrich for some great cocktail history.
Great advice. I will definitely be batching cocktails from now on.
Probably drinks with lemon juice (citrus in general) will have a change in their flavors, so I assume that's why they used vinegar. Considering it, a manhattan would be a good choice
Justin Lavenue at The Roosevelt Room in Austin, Texas! That’s where I got to have cocktails for the first time ever and he was absolutely incredible!
I have been mixing bulk cocktails in the bottle of the main ingredient for years. I just print up a label to help make them recognizable from the pure ingredients. But because I do not have a lot of room in my frig, I did not freeze or predilure. I mix it pure and pour as much as I want into a shaker with ice when I want a drink. But I am certainly going to try the diluted frozen style. It certainly makes clean up easier!
For those who find the batched version a bit too strong, you can add another ounce of water without it freezing. Just tried this today.
I love prebatched cocktails! Especially Martini, where all the notes come through even more after putting it in the freezer. Cheers!
Even more than flavor, a batched freezer martini has such an amazing mouthfeel-that silky TEXTURE! 🤤
@@matthewclark5879 Totally agree with you.
Just what I need for lockdown, a way to drink faster and more conveniently.
*more efficiently. Look at what the rest of nature does during hard times: conservation of energy.
@@azraelf.6287 So it's good for the planet, just not my liver so much.
The only difference for your liver would be if you were not going to be doing the drinking anyway. But that is clearly not the case since you are here and we are having this conversation on a video about batching cocktails.
@@azraelf.6287 Drinking faster and more conveniently makes a difference to one's liver, which was my original point. But if I cared that much about my liver, I wouldn't be subscribed, liking, and commenting on Cocktail Chemistry vids obviously.
Watch a Cocktail Tony
"Now that we know I'm going to be drinking about 10 of these over the next week" -- I think you misspoke when you meant to say "tonight" :D
I got a 1L lined cask for the holidays that I first filled with a rum Negroni. Wow not only did it go fast it was utterly delicious. Now it’s filled with Boulevardier oh so good.
for sure there are quite a few things I can think of that if you prep & pre-batch ahead of time.. it actually comes out better than making it on the spot
These video series is awesome Nick. Keep it up man.
Thanks for repping the new daiquiri pin on your apron...looking good! Going to make this recipe this week, looks great. Thanks as always! :)
This is a great tip! I wish the best for those struggling in the industry!
Absolutely fantastic recipe! First Martini I've enjoyed. Keep it up!
Love blanc vermouth in a martini. I wasn’t sure if it was categorically a martini or artillery, but it’s a much silkier mouthfeel than the dry variety.
I dunno if it'd count, but out at the edge of the world in Alpine Texas is a place called the Rail Road Blues, self- proclaimed to be a “world-famous beer and wine tourist trap.” that does an equally legendary Sangria.
This is a great collab! I hope there will be more
Thanks for the advice. Definitely will try it. Greetings from Puerto Rico.
I'll be trying this out! Please do a video on the batched Manhattan!
Man I love my Crew Bottles!!!
My wife and I love blanc vermouth with our personal martinis. Personally, I stick to a 5:1 ratio with an absinthe rinse and a long pull of lemon.
Watch a Cocktail Tony
Straight up brilliant channel.
Consider featuring Old Devil Moon in San Francisco! They are primarily known for their outstanding and immense beer menu, but imho, their cocktails are equally noteworthy.
This! I need this! Great tip! And a great idea with collabs. Thanks!
If you find a recipe like this for Manhattans you will be my hero.
I love blanc vermouth. Great recipe
Thank you, to be you!
Love
I would love to hear from anyone from the Bourbon Bar in NOLA. The authority on the Vieux Carre and the Ramos Gin Fizz.
Thanks for your wonderful chanel. I was wondering how they serve it cold....straight from the freezer? or do they shake it with ice to get proper dilution?
This is some great advice.. Thank you..
Wow that is a stunning drink!
This is a dangerously good tip!
Hey mister cocktail chemistry,
it would be really great if you could support the electric eel from Karlsruhe (Germany). It's remarkable what this bar achieves in a small town like mine. They make great cocktails and also get involved with the city life, so everyone feels at home here. It pains me every day that we can't have drinks there. I really hope they make it through this tough time.
Thank you mister cocktail chemistry,
Armin
If I was trying to bottle more than 4 servings how would you recommend scaling the vinegar and bitters? Just stick with the half rule, or cut it down even more?
Stick with it
Haha wow I got to work alongside Jesse in 2016 SACC
Is it possible to substitiute champagne vinegar ?
I pre-batched Negronis and they were delicious. I just basically stirred with a couple ice cubes until they were melted. Can you perfect the dilution and let us know? 🤓
Try 20-25% dilution. You might mix 2 oz. gin, 1 oz. sweet vermouth, 1 oz. Campari, and 1 oz. filtered water, chill in freezer, and see what you think!
Love to batch cocktails. I just need a bigger freezer.
Ha what a simple but great tip would keep the. Vermouth good also which is always a problem if you only have the occasional martini
I’d love to see you do a Basic/Pro/Chemist video of limoncello 😊🙏🏻🔥
Any reason it has to be freezer versus fridge? If you go fridge you get around any dilution issue.
I'll be trying that tonight. WOW
I was in Singapore for two weeks and I didn't know this bar existed.... damn lol
Always down to try new variations of the martini
I would love if you got someone from Patent Pending in NYC!!
Thanks for this.
Got any recipes using Duke and Dame salted caramel whiskey?
Does your cocktail calculator work with figuring out batched inputs?
What is the brand of bitters that you are using?
I have some white balsamic vinegar I'll try it with that
How would you go about converting other spirit forward cocktails? Like a Manhattan or an old fashioned? Just aim for 10% Dilution again?
For the Manhattan I'd pretty much do this exact approach while swapping the ingredients
You should do a stonktail cocktail for Make Me Smart!
Please do some more freezable and batchable cocktails
Hit up Jamie Boudreau from Canon in Seattle and see if you can get him to talk about aged cocktails.
Watch a Cocktail Tony
Dying to do this with Manhattans, just can't find the video 😟
Jesse is my definition of badass
I've seen many pre batch cocktails articles at the first wave of the pandemic
Watch a Cocktail Tony
cool to see someone where i live on a channels like you :D
"Sklad" bar from Kyiv would be cool to see
love it!
You ought to do a show with Cincinnati's Molly Wellman. Look her up.
Watch a Cocktail Tony
Brilliant
I made one Beefeaters first, then with Ford’s. I liked the beefeaters better.
Have you got around to trying this with the manhattan yet?
Salud🍻
People in the comment section, please be safe and wear a mask when you go to your favorite bar/restaurant!!!
Cheesy Nick Alert(or Compilation)
3:40~3:58
6:18~6:42
Holy I got here fast
Wait u aren't a professional bartender?
Nah, just a regular old alcoholic.
@@Fisumestari you mean 'alcohol enthusiast '
Da fock?! He ain't?
Probably because he can stay home and make vids with a bar apron and no pants instead of serving surly drunks until closing
I want to batch a manhattan. Anybody got a recipe or do I got to experiment on my own?
I'm actually trying a small batch of that right now. The usual recipe is 2:1:2(same as the area code for Manhattan as I was told) I'm using 6oz of Wild Turkey 101, 3oz of sweet vermouth. I'm cutting the bitters in half at Nick's recommendation and using 3 dashes instead of 6. That gives me just over 9oz of drink, so I'll add less than 1oz of water. If it tastes off in a few days I'll adjust it for next week.
Your last name, means LIFE in Portuguese. My born language
Martinis are easy to make you just start with a big bowl of olives and pour the vodka on top of it and eat it with a spoon
...you monster... Don't even joke about that...
🍸
Early gang
Watch a Cocktail Tony
Isn't that why dirty martinis taste good? It's the vinegar in the pickled olive juice.
Is that guy Swedish?
Well, time to go make a fifth of Manhattan. Maybe some math first.
Looked carefully at sponsor: 12oz bags instead of standard 16oz (1 lbs). Poor value for such a great idea.
It’s more the standard than the exception. “Speciality coffee” is based on paying farmers sustainable wages, paying farmers anywhere between 200-350% more than a company like Starbucks or your average grocery store brand would. Coffee for the most part is built off of slave labor, and even when it finally comes to the actual stores that sell these “poor value” bags, their margins are razor thin.
How the fuck is this a "protip"? It's obvious that you can make something in advance. Here is a "protip" for you: rather than cooking every day you can make food in advance and store that in your freezer too. Who would have thought?