Really enjoy the sprawling, more lightly edited videos. We can get drink recipes lots of places but the demonstration and testing of these ingredients is really useful and fun. This video and acid-adjusting differentiates lime (or any citrus) flavor from the acidity. It didn't sound like the slow juicer was more acidic, but just more lime. Fascinating!
After many months, I've come to the conclusion (for my drinks) that lime Super Juice gives me the best tasting and most consistent experience - in daiquiris, mai tais, etc. and other tiki. Whenever I've used fresh squeezed lime, the results are all over the board. Sometimes I barely can get an ounce out of a lime. The flavors are all over the place. Super juice, again, gives me consistency. And, de gustibus.
I think it's the over-extraction of the oils and dissolved solids with the masticating juicer that made that juice so thick. At my bar, we peel the limes then puree it into the juice, then we strain that mix with a chinois, then again with coffee filter so it doesn't come out as thick. With these modern ways of juicing, it actually takes way more total time to juice because of these additional steps, but the juice is more vibrant and lasts a lot longer.
Really liked this video. The experimentation is engaging. Leandro and Marius's dialogue added more levity. Leandro was almost giddy in the video, which makes me want to jump into experimenting on my own more. Keep up the great work guys.
Not to pound the drum on the super juice wagon, but I'm curious about the comparison of masticated juice this super juice. Both bright, like, murky with more yield. I'm also not surprised how the pitch doesn't add too much bitterness, as the Brazilian limonade tosses the whole lime in the blender. Just add more sugar to compensate (as suggested here).
I liked this video; thank you for making it. I really wish you had compared three lime juices: your hand pressed juicer, your electric juicer, and lime super juice. I use primarily lemon for my cocktails of choice and I 95% of that is with lemon super juice. I think freshly squeezed lemon tastes just slightly better than lemon super juice, even when the super juice batch is freshly made and not stored. However, the taste difference is so minimal that the benefits of making a batch of super juice once a week and not wasting so many lemons outweighs the slight taste difference. It would have been interesting to see you compare the three methods. Would you be willing to do a follow-up video using lemons and all three methods for us? 🙂 Thanks!
I used a juicer like that once and put the whole thing (lemons/limes) as you did and it like turned into jello or something when I fridged it overnight and it was really bitter
If you want your superjuice to be less intensely limey, you can always adjust the level of acid adjustment!!! Then you get more of the sharpness from that juice without as much of the citrus oils.
To clarify, I mean potentially using 1 or 2 fewer limes when making the juice and keeping the levels of citric and malic acid the same, so a more acidic less pungent juice.
Hey leandro or/and marius! I was wondering what is the juicer that you are using in this episode - i know that you had for sure said it maybe even linked it in the past, but i can't seem to find the right video/s And in the description all you got is the smaller hand held one for lime. Thanks for the videos!
Would the drink be closer to the normal daiquiri if the juice spec was slightly reduced (vs adding sugar)? Course the total volume would drop slightly... you'd get ~1/3 more juice per lime, and use less juice per cocktail as well. You were using 2, 3/4, 3/4, right? Maybe 1/2 oz lime from the juicer instead?
Could you do a video on how to spec drinks without simple or juice in it? Like a rusty nail. My first thought is equal parts but that won't always work.
It depends on the drink. I think a Rusty Nail is usually 2 oz whiskey, .5oz Drambuie. Generally I would go for 2 oz spirit, 1 oz modifier if there's one and 1.5 oz of there are 2
I was wondering about this topic somewhat recently. For the lime juice from the masticator I was thinking use it with an eyedropper or in a spray bottle to just up the limey-ness in something. Even if not directly for the cocktail itself, the masticator juice would be great for homemade syrups and liqueurs. Maybe you could do another segment on those as well.
just my opinion. maybe do a test n smell test for both ways of extraction before proceeding to make a drink with them. This way, you can share whats the results of doing it either way and how to proceed with the measurements against normal recipe. I personally would skin the peel away from the pith to either add more or less peel into the drinks i make and then *fillet** away the pith from the pulp and just extract the lime juice without peel n pith. In this way, i can remove the bitter pith taste, I can either enhance with more lime peels if needed or reduce it if the need wasnt as much, while my lime juice will always stay neutral in taste I felt having control over each element helps me better understand the taste i am mixing and to better enjoy the final product.
Interesting test! I do appreciate a little bit of bitterness as well. But to me this method doesn't really seem worth it. I'd rather perfect a Super Juice recipe, which is both more tunable, and has less pith component to begin with. It's probably also more stable and likely to last longer. So I'm looking forward to you testing some better Super Juice recipe(s) vs. fresh. I'd recommend taking some inspiration from Art of Drink's "Improved Super Juice" video. The terpenes addition is probably overkill, possibly the lime essential oil too, but I think the buffering salt (potassium citrate) and small amount of sugar are likely to address the concerns you've expressed about Super Juice to a reasonable degree. My hope is that the *right* Super Juice recipe will be created and will avoid the need to re-spec cocktails.
Dude, I really appreciated your "acid adjustment" video back then - and I immediately thought "Wtf kind of fruit-overdrive pineapple whisky sours etc. could be done with different kinds of masticated juicer "super juices", I wonder?!" when you explained what was going on with the more intense Daiquiri @@TheEducatedBarfly ! 🤤 Follow-up video, maybe?
An important consideration is if you didn’t grow the fruit you are masticating or buy it locally, you are getting wax and fungicides sprayed on the exterior in your juice. Removing this wax is possible, but yet another step you have to take.
Yeah this doesn’t seem worth it to me on account of the expense and effort to try and rebalance the drink. If you start playing with the ratios to adjust to the flavour profile, you’ve now fundamentally changed the sweet and sour balance too. I like my daiqs to be a Rum drink, seasoned with some lime and sugar, not a lime a drink fortified with rum. 10:3:2 Forever.
@@dizzyboy92 for me and the cocktails I make they are just fine. It's way easier to clean up, can make several cocktails at once without having to juice tons of fruit and then I don't have to worry about the fruit going bad before I use it again. Your mileage may vary
@@dizzyboy92The same can be said with freshly squeezed lime juice. A few hours after juicing, the juice tastes oxidized. Let’s face it- there’s no way of getting around oxidizing lime juice. Well, except for bagging freshly squeezed lime juice directly into a vacuum sealed bag with a spigot, like boxed wine. This way, it doesn’t touch air long enough for it to turn. But, for those of us without vacuum chambers and an endless supply of spigot bags….bottled lime juice, like Natalie’s, is just fine. I’ve worked at dive bars and Michelin-starred restaurants (and everything in between, and they all used bottled lime/lemon juice. No one has ever complained or noticed any difference in taste. The only time I have ever received complaints about off-tasting like/lemon juice is when I worked at a restaurant that insisted on juicing like juice every other day. So, go figure.
@nathanr5825 Lime juice starts oxidizing almost immediately. Limes will last forever in the refrigerator, so you should hand squeeze them for the best flavor.
@@jimklemens5018Yes, but who has time for that...? 😪 That almost doubles the time it takes me to make a Daiquiri. Super Juice is the best compromise, imho. I do it every other day or every three days acording to need - no waste limes and no waste of time. 👍
Really enjoy the sprawling, more lightly edited videos. We can get drink recipes lots of places but the demonstration and testing of these ingredients is really useful and fun. This video and acid-adjusting differentiates lime (or any citrus) flavor from the acidity. It didn't sound like the slow juicer was more acidic, but just more lime. Fascinating!
After many months, I've come to the conclusion (for my drinks) that lime Super Juice gives me the best tasting and most consistent experience - in daiquiris, mai tais, etc. and other tiki. Whenever I've used fresh squeezed lime, the results are all over the board. Sometimes I barely can get an ounce out of a lime. The flavors are all over the place. Super juice, again, gives me consistency. And, de gustibus.
I think it's the over-extraction of the oils and dissolved solids with the masticating juicer that made that juice so thick. At my bar, we peel the limes then puree it into the juice, then we strain that mix with a chinois, then again with coffee filter so it doesn't come out as thick. With these modern ways of juicing, it actually takes way more total time to juice because of these additional steps, but the juice is more vibrant and lasts a lot longer.
So it's sth between the standard juice and a superjuice, right?
Loving the cocktail-adjacent videos. All the ingredients deserve to be at their best👌🏻
Another amazing video as always. Love to both see and hear Marius in the video, maybe he should've tried the drinks as well.
Really liked this video. The experimentation is engaging. Leandro and Marius's dialogue added more levity. Leandro was almost giddy in the video, which makes me want to jump into experimenting on my own more. Keep up the great work guys.
Not to pound the drum on the super juice wagon, but I'm curious about the comparison of masticated juice this super juice. Both bright, like, murky with more yield.
I'm also not surprised how the pitch doesn't add too much bitterness, as the Brazilian limonade tosses the whole lime in the blender. Just add more sugar to compensate (as suggested here).
5:39 : you did the heavy pour in the first tin, but not il the second ! Improper comparison !
i honestly love these kinds of videos from you guys. theyre so fun :D
I liked this video; thank you for making it. I really wish you had compared three lime juices: your hand pressed juicer, your electric juicer, and lime super juice. I use primarily lemon for my cocktails of choice and I 95% of that is with lemon super juice. I think freshly squeezed lemon tastes just slightly better than lemon super juice, even when the super juice batch is freshly made and not stored. However, the taste difference is so minimal that the benefits of making a batch of super juice once a week and not wasting so many lemons outweighs the slight taste difference.
It would have been interesting to see you compare the three methods. Would you be willing to do a follow-up video using lemons and all three methods for us? 🙂
Thanks!
Agree. Would have been great if acid adjusted super juice had also been included.
Agree with the video suggestion, disagree with the flavor of super juice - I like it more than fresh squeezed.
I used a juicer like that once and put the whole thing (lemons/limes) as you did and it like turned into jello or something when I fridged it overnight and it was really bitter
Very interesting video thank you!
I feel like a little bit of this fresher lime in a pina colada would be great to balance out an over-sweet pina colada
Wonder how a bit of saline would work to balance out the bitterness
If you want your superjuice to be less intensely limey, you can always adjust the level of acid adjustment!!! Then you get more of the sharpness from that juice without as much of the citrus oils.
To clarify, I mean potentially using 1 or 2 fewer limes when making the juice and keeping the levels of citric and malic acid the same, so a more acidic less pungent juice.
I’m wondering if it would be of good use in a shrub!🤔
another reason to buy a juicer. Thank you
Super juice, super juice all the way!
Hey leandro or/and marius!
I was wondering what is the juicer that you are using in this episode - i know that you had for sure said it maybe even linked it in the past, but i can't seem to find the right video/s And in the description all you got is the smaller hand held one for lime.
Thanks for the videos!
Would the drink be closer to the normal daiquiri if the juice spec was slightly reduced (vs adding sugar)? Course the total volume would drop slightly... you'd get ~1/3 more juice per lime, and use less juice per cocktail as well. You were using 2, 3/4, 3/4, right? Maybe 1/2 oz lime from the juicer instead?
I saw the big juicer some time ago in a Juice Bar, they made their drinks with it, rich stuff.
Could you do a video on how to spec drinks without simple or juice in it? Like a rusty nail. My first thought is equal parts but that won't always work.
It depends on the drink. I think a Rusty Nail is usually 2 oz whiskey, .5oz Drambuie.
Generally I would go for 2 oz spirit, 1 oz modifier if there's one and 1.5 oz of there are 2
My stainless steel juice squeezer has discoloring is there anyway to get rid of that?
I was wondering about this topic somewhat recently. For the lime juice from the masticator I was thinking use it with an eyedropper or in a spray bottle to just up the limey-ness in something. Even if not directly for the cocktail itself, the masticator juice would be great for homemade syrups and liqueurs. Maybe you could do another segment on those as well.
@The Educated Barfly can you please do a diy bitters. I searched, for sure thought you have a video on this but nothing came up.
That Lime juice would be great for like a Toxic Avenger Drink! Really interesting video!
just my opinion.
maybe do a test n smell test for both ways of extraction before proceeding to make a drink with them. This way, you can share whats the results of doing it either way and how to proceed with the measurements against normal recipe.
I personally would skin the peel away from the pith to either add more or less peel into the drinks i make and then *fillet** away the pith from the pulp and just extract the lime juice without peel n pith.
In this way, i can remove the bitter pith taste, I can either enhance with more lime peels if needed or reduce it if the need wasnt as much, while my lime juice will always stay neutral in taste
I felt having control over each element helps me better understand the taste i am mixing and to better enjoy the final product.
Slow Juicer lime seems almost like an emulsion of sorts. Really cool.
Now I'm curious how the masticated lime juice would read in a Mai Tai. I guess there's way too many possible cocktails with lime as the only citrus.
Interesting test! I do appreciate a little bit of bitterness as well. But to me this method doesn't really seem worth it. I'd rather perfect a Super Juice recipe, which is both more tunable, and has less pith component to begin with. It's probably also more stable and likely to last longer.
So I'm looking forward to you testing some better Super Juice recipe(s) vs. fresh. I'd recommend taking some inspiration from Art of Drink's "Improved Super Juice" video. The terpenes addition is probably overkill, possibly the lime essential oil too, but I think the buffering salt (potassium citrate) and small amount of sugar are likely to address the concerns you've expressed about Super Juice to a reasonable degree. My hope is that the *right* Super Juice recipe will be created and will avoid the need to re-spec cocktails.
As an Australian it's crazy to see Havana Club considered some rare, hard to get spirit. It's essentially 1 rung above Bacardi in terms of cost here.
Yeah it’s good stuff but nothing too special, just now avail to us in the US
Dude, I really appreciated your "acid adjustment" video back then - and I immediately thought "Wtf kind of fruit-overdrive pineapple whisky sours etc. could be done with different kinds of masticated juicer "super juices", I wonder?!" when you explained what was going on with the more intense Daiquiri @@TheEducatedBarfly ! 🤤
Follow-up video, maybe?
Hmmm maybe use the intense lime juice in a Macunaima? 🤔 (btw thank you for intro’ing me to that fantastic drink)
Just adjust the amount of juice to compensate for the more intense flavour for the delicate cocktails.
6:00 you're the reason the rum is always gone!
An important consideration is if you didn’t grow the fruit you are masticating or buy it locally, you are getting wax and fungicides sprayed on the exterior in your juice. Removing this wax is possible, but yet another step you have to take.
To channel Beavis and Butthead, "you said 'masticated'....huh uh huh.".
Damnit. I crushy-pantsed the like button before you told me to smashy-poo it
Happens sometimes 😂
Did Marius really just ask about the mouthfeel? Baby's first steps!
😂 😂 😂
Yeah this doesn’t seem worth it to me on account of the expense and effort to try and rebalance the drink.
If you start playing with the ratios to adjust to the flavour profile, you’ve now fundamentally changed the sweet and sour balance too.
I like my daiqs to be a Rum drink, seasoned with some lime and sugar, not a lime a drink fortified with rum.
10:3:2 Forever.
Piiiith 😫
Need to crushy pants, too.
There is almost no chance I could tell the difference in a cocktail so I buy all my "fresh squeezed" juice in a bottle at the grocery store.........
Those taste extremely oxidized the same day you buy them.
@@dizzyboy92 for me and the cocktails I make they are just fine. It's way easier to clean up, can make several cocktails at once without having to juice tons of fruit and then I don't have to worry about the fruit going bad before I use it again. Your mileage may vary
@@dizzyboy92The same can be said with freshly squeezed lime juice. A few hours after juicing, the juice tastes oxidized. Let’s face it- there’s no way of getting around oxidizing lime juice. Well, except for bagging freshly squeezed lime juice directly into a vacuum sealed bag with a spigot, like boxed wine. This way, it doesn’t touch air long enough for it to turn.
But, for those of us without vacuum chambers and an endless supply of spigot bags….bottled lime juice, like Natalie’s, is just fine. I’ve worked at dive bars and Michelin-starred restaurants (and everything in between, and they all used bottled lime/lemon juice. No one has ever complained or noticed any difference in taste. The only time I have ever received complaints about off-tasting like/lemon juice is when I worked at a restaurant that insisted on juicing like juice every other day. So, go figure.
@nathanr5825 Lime juice starts oxidizing almost immediately.
Limes will last forever in the refrigerator, so you should hand squeeze them for the best flavor.
@@jimklemens5018Yes, but who has time for that...? 😪 That almost doubles the time it takes me to make a Daiquiri. Super Juice is the best compromise, imho. I do it every other day or every three days acording to need - no waste limes and no waste of time. 👍