Let me know how you go if you try making your own creme de cacao! I now have a litre of the stuff.... what next? 🤷♂️ - GIVEAWAY - stevethebartender.com.au/giveaway/ - NEWSLETTER - stevethebartender.com.au/newsletter - DOWNLOAD COCKTAIL APP - bit.ly/get-cocktails-app
I don't think cacao in that form is much used in Europe. I only found imported products, and most of them seemed oriented to soap-making, and were "deodorized", or were called cocoa butter but actually were cosmetic creams with other ingredients. After a bit of searching, I've found a british company (Indigo herbs) that sells pure organic cocoa butter 100%. I'll also have to search opinions on Bols vs Monin vs Marie Brizzard, for the créme de menthe. If I could get some corsican mint maybe I'd shortcut and macerate both the mint and the cocoa butter together to make me a grasshopper liqueur ready for mixing with the heavy cream.
zanshibumi personally just make a dark cacao liqueur. May not be a clear green grass hopper but taste just as better imo as there is more nuance. Smart idea including the mint one bottle just add cream 👍
I adore hearing Aussie talent anywhere on this platform And Steve helped me start my home bar with some amazing tips and recipes to boot. Sincerest thanks all the way from Brisbane, QLD, Steve! Love ya work.
One of my favorite creamy drinks, but I had a bit of a journey making this on my own. I think I stumbled on something awesome... I actually made this with Dr McGillicuddy's Mentholmint schnapps which is QUITE powerful in mint flavor, and has the downside of being clear, not green. My Trader Vic's white creme de cacao is actually white, not clear, so the drink came out bright white, creamy, and overly minty. I decided to try making it green with what I had on hand, so the next one I made, I kept the proportions the same but I put some fresh mint leaves in (I know, it was already too minty, but hear me out) and I blended it with ice. It came out perfectly green, and to my surprise, the main flavor change from the mint leaves did NOT make it more minty, it gave it more of a vegetal savory note that was EXACTLY what was needed to balance the overly minty menthol schnapps. The same over-muddled grassiness that you want to avoid while making a mojito is what saved this drink. So here's my recipe for a delicious, well-balanced, frozen green treat: \/ -30ml Trader Vic's White Creme de Cacao -30ml Dr McGillicuddy Mentholmint Schnapps -30ml Heavy Cream -2 sprigs/6-8 mint leaves (plucked from stem) -Blend well with Ice
Thank you so much Steve the Bartender. I had already made mine; so much that we had commented on Instagram (I don’t know if you remember), However your way to do that much better than mine! It was amazing Steven!
Steve, glass has a higher thermal mass than tin. So what you were saying was correct. Yes using a glass adds a bit more dilution since the glass takes longer to cool down and transfers some of its heat to the drink.
This is a very good video. I'd need a moment to remember a better one of yours. I love your DiY videos, I like creamy cocktails, and I now want to try a grasshopper again after a decade. The last one, at a hotel in Bangkok, destroyed me.
Always when I make creamy cocktails I use cashew milk (the fatter and less diluted the better), tastes good! Also, I love the grasshopper, cacao and mint are absolutely BFFs!
Not a fan of mint flavour, but I made this some days ago and it's delightful! So easy to drink! Also, spot on with the explanation of why tin on tin is better than glass. I would add also: tin on tin is lighter so you can shake with more strength, and it does not shatter if you drop it or if it's damaged! Thanks a lot Steve, now onto the Flying Grasshopper! Cheers!
Flying grasshopper has vodka too..? Yeah, forgot to mention weight but that’s because I don’t make high volume these days.. definitely easier on the shoulders if you’re making hundred each night 👌
Hey Steve, love the channel! Would be really interested in seeing a video on your recommendations for stocking your bar! Maybe at three levels... Cocktail Novice, Home Enthusiast and Professional.
What a coincidence, I was just looking into liqueurs yesterday! (There's so many different ones, how on earth do I know if I need peach schnapps or peach liqueur?) So I'm looking forward to tomorrows video! Sidenote, I didn't pay attention before but when someone mentioned the new editor, I realised your framing here is really good too! We can see the table, the background bottles, and the top of your head isn't getting cut off anymore. It's always when things are good and pleasant they don't stick out! The green grasshopper text in the beginning was really well done, but I wasn't a fan of the grey background and the font, though I love that the recipe is showing on the screen when you are making it! This channel is really evolving, looking forward to seeing the progress.
Hi Steve! Can you do more tutorials for homemade liqueurs, say, Creme de Menthe? It'd help a lot in trying recipes that require bottles not available locally.
In Bulgaria, for some reason, we drink minthe liqueur straight off the bottle or combined with equal part mastic liqueur called Mastika and we call it "Oblak" which means "cloud". Now that I think about it, it all seems pretty weird, I don't know tell me :D
Dave Arnold actually recommends venting the whipper as fast as possible since its the rapid venting which forces the flavour out of your solids and into the liquid, both while work fine but i think the rapid venting will extract more flavour than the slow venting - however ive never compared the two side by side, only done rapid so take my word with a pinch of salt haha awesome video Steve, keep them coming!
Check out the emerald forest martini using green and white creme de menthe. Actual recipe is 2oz Gun, 1/2oz each of green and white creme de menthe. Shake and serve in a Martini glass.
Beautiful! Thanks for another great video.I think a minty Grasshopper would be perfect after a spicy dinner, cleanse and cool the palate. I ordered a bottle of BOLS colourless Creme de Cacao, through my closest liquor shop about 50Km away, but it was well worth the wait and purchase price. Id tried the DIY dark Creme de cacao recipe for chocolate Boulevadier. It was yummy, but I couldn't find enough use for it. I also used the infusion method with iSi whipper. I should've tried harder, since Ive found many new uses for the clear creme de cacao. Its lovely as an addition to iSi whipped cream for after dinner coffee(with or without Irish Whiskey), works well in many cocktails in small amounts. Im not sure this bottle will sit for years on the shelf. I dont know if BOLs or similar European Liqueur manufacturers are liked/easily available down under? I live in a region without many options,& I certainly wasn't going to go with a generic to save a bit of cash in a special order.
One interesting thing about the Grasshopper is that it got second place in an underground cocktail competion in New Orleans during Prohibition (or so I've heard not sure how true that is).
One of my favorite childhood treats was grasshopper pie. Creme de Menthe was used and an oreo crust. Still have moms old recipe. Do I have a bottle...hmm?
Please share tips on making a three layer cocktail with Vodka, Rum and juices.. So I want green at the bottom white in the middle and orange on the top...Which one would be heavier to sink and lighter to float
Steve great ideas with DIY liquors and syrups very usefull , let us know please ... how you keep your opened bottles that don't rotated or used..eg. a rye whiskey opened bottle that don't use anymore . Any tips?
Hey Steve! I’ll try again;) I'm wondering if you should store ingredient for a cocktail in the refrigerator, and make the drink with chilled spirits, lime/lemon juice ect., or if they should be stored at room temperature so that the ice melts a bit in the shaking/stirring of the drink, so that the drink is somewhat diluted? This question is in general for all drinks and not just for this one. Looking forward to your answer! Best regards from Norway:)
Thank you for this video! I have to try this for the holidays. But the video is now two years old. Have you ever tried fatwahing instead of infusing the spirit since you made this? Does that make a difference in your experience?
It’s specific heat times mass. Glass has more specific heat and also more mass than steel tin so it melts more ice for it to cool down to the same temperature compared to a tin.
Hmm wonder if heating/melting the cacao butter and pouring into the vodka (aka fat washing) would result in something on par to weeks of macerating. Hmm experiment time. I’m usually in the mood for these in winter but I use a local mint liqueur that is more balanced that any commercial green stuff. Too me that is key. Good luck on the 7 creamy cocktail. Can’t be worse than 10 shots. 😉
I’d be keen to hear if you try the fat washing... should work a treat.. but can’t get much easier than throwing it on some vodka for a few weeks, I like the lazy method, haha
Looks good boss, have spent a ton of money on my booze library and always recommend your videos to everyone that has been blown away with cocktails I make. Aperol spritz next on cards. Picked up a bottle of Jack daniels fire and added appletiser to, was very nice, is there a cocktail along those lines cause who doesn't love apple and cinnamon. 👍
If you’re just starting I suggest making a sour, a martini and an old fashioned. Will give you a bit of perspective on three wildly different types of cocktails
Steve, when you get to 500,000 subscribers, could you and your wife do a Q&A together?? I'd love to see the lady behind the camera. Great video, as always!
You actually remove energy to cool down the glass and drink. The energy gets absorbed into the melting ice and increasing dilution. It seems that the thick glass contains more heat energy than the thin metal, therefore more dilution, assuming you get the glass down to the same temperature as the metal. However, the thermal conductivity of the glass is less than metal by a long way, transferring its larger amount of heat energy more slowly, so if you shake the glass version fast you may lessen the effect. What I'd like to know is how you get the damn things apart.
I was thinking the same thing. Metal has greater thermal conductivity but glass has greater thermal capacity. So in theory, if you would shake a drink long enough, metal shaker would dilute the drink more/faster. Also if the shakers were cold from the start the glass one would keep the ice from melting as much. Or that's what I think would happen. I'm not a physicist. :D
Hey Steve, where do you buy all your alcohol and liquors? Online store or bottle o’s near by? Iv been trying to get some items from good old uncle dans but he doesn’t always have what you are using. Like the Creme de menthe for example. Cheers mate.
Im in aus but i just realised today idk if steve has but our alcohol has been getting decreased abv over the years, used to be 40% now 37% for most spirits. Do you know how or where i could buy 40% and above drinks?
There are many imported spirits that are 37% - I'm assuming they did this to avoid taxes... if an inexpensive spirit was bottled at 42% instead of 37%, it would add an additional $3 cost to the liquid... so they would have to sell it for $5+ more.. I'm assuming it's mainly the cheaper, high volume spirits that do it for this reason..
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Let me know how you go if you try making your own creme de cacao! I now have a litre of the stuff.... what next? 🤷♂️
- GIVEAWAY - stevethebartender.com.au/giveaway/
- NEWSLETTER - stevethebartender.com.au/newsletter
- DOWNLOAD COCKTAIL APP - bit.ly/get-cocktails-app
Do you want to try the white monkey for tomorrow’s video
Any updates as to when your cocktail app will be ready for apple systems?
I don't think cacao in that form is much used in Europe. I only found imported products, and most of them seemed oriented to soap-making, and were "deodorized", or were called cocoa butter but actually were cosmetic creams with other ingredients.
After a bit of searching, I've found a british company (Indigo herbs) that sells pure organic cocoa butter 100%.
I'll also have to search opinions on Bols vs Monin vs Marie Brizzard, for the créme de menthe.
If I could get some corsican mint maybe I'd shortcut and macerate both the mint and the cocoa butter together to make me a grasshopper liqueur ready for mixing with the heavy cream.
zanshibumi personally just make a dark cacao liqueur. May not be a clear green grass hopper but taste just as better imo as there is more nuance. Smart idea including the mint one bottle just add cream 👍
My parents would make us kids grasshoppers mixing with ice cream, my first “cocktail “. In the 70’s it was ok...? Lol
Yo this new video editor is *chef's kiss*
I know right, he's awesome! Wish I discovered him 12 months ago!!
@@StevetheBartender_ Who is this wonder of editing?
@@StevetheBartender_ He is truly awesome! The green "grasshoper" with the nutmeg at 0:07 was my favourite part of the video.
Not something I ever thought of trying but you've changed my mind. I love your smile while you shake the cocktails.
Everytime I see you genuinely enjoy a cocktail you make puts a smile on my face and more bottles of alcohol in my inventory!
Apologies for the extra spending on bottles! 🤣
That is a nice looking Grasshopper. So simple and easy. The look on your face says it all!
Honestly i watch these videos for the shake... he does this cool interesting face like "oh i forgot to smile" face then smiles at the camera.
My reason to prefer tin on tin? I split a boston glass in half while trying to break the seal of the shaker. Was one of my career highlights. -.-
You have potential, but you need to see Mr. Miyagi.
Still commenting until Steve's Wife makes a cocktail vlog! (Top 5 most ordered cocktails per country?) ALSO CONGRATZ ON 400K! ♥
The message is passed on with every comment! 🤣 thanks mate! 🙌
Everything added and edited in the video is brilliant. Thank you Steve, for this!
Welcome Chan..! I have someone else editing the videos now.. much better!
@@StevetheBartender_ Sounds good! Keep it up the great work!
Very popular over here in Tokyo - great taste and very visually pleasing. Need to try this at home.
My GF's favorite drink! Thanks for the tips, I'm looking forward to impressing her with one :)
Welcome! Hope she enjoys it 🙌
As a French, I love the way you say "Creme de menthe" hahaha : "kwem do month"
Creme de cau is also great :D
Great vid. Who else got this notification at 1:30am in the states and was like watching now.
🤚🏼yes, CST
Here 🖐
Lol, I published early arvo... I normally do it late at night which should be around mid morning for you..
Steve the Bartender which for the non-Australians out there is early afternoon. 😉
Steve the Bartender this is how much we love watching your vids. 👏🏻👏🏻👏🏻keep up the great work!
Best bartender on RUclips, can’t beat the Steve classic smile
This is amazing. Thanks for the White Creme de cacao recipe! Cheers and have a nice weekend!
I adore hearing Aussie talent anywhere on this platform
And Steve helped me start my home bar with some amazing tips and recipes to boot. Sincerest thanks all the way from Brisbane, QLD, Steve! Love ya work.
One of my favorite creamy drinks, but I had a bit of a journey making this on my own. I think I stumbled on something awesome... I actually made this with Dr McGillicuddy's Mentholmint schnapps which is QUITE powerful in mint flavor, and has the downside of being clear, not green. My Trader Vic's white creme de cacao is actually white, not clear, so the drink came out bright white, creamy, and overly minty. I decided to try making it green with what I had on hand, so the next one I made, I kept the proportions the same but I put some fresh mint leaves in (I know, it was already too minty, but hear me out) and I blended it with ice. It came out perfectly green, and to my surprise, the main flavor change from the mint leaves did NOT make it more minty, it gave it more of a vegetal savory note that was EXACTLY what was needed to balance the overly minty menthol schnapps. The same over-muddled grassiness that you want to avoid while making a mojito is what saved this drink. So here's my recipe for a delicious, well-balanced, frozen green treat:
\/
-30ml Trader Vic's White Creme de Cacao
-30ml Dr McGillicuddy Mentholmint Schnapps
-30ml Heavy Cream
-2 sprigs/6-8 mint leaves (plucked from stem)
-Blend well with Ice
Nice to know the process for white creme de cacao. Did not know about cacao butter 👍👍
It works a treat! 🙌
It's a sweet green miracle .
Love your channel Steve. I’m new to cocktail making but I’ve learned so much from you. Cheers and keep up the good work !
Steve; awesome Grasshopper.... I loved your recipe of White Crème de Cacao. Nice job!!!!
Welcome Rai! Interested to hear your thoughts if you try making your own..
Thank you so much Steve the Bartender. I had already made mine; so much that we had commented on Instagram (I don’t know if you remember), However your way to do that much better than mine! It was amazing Steven!
I gotta make this one, I love mint! Thanks for another awesome cocktail video Steve. :)
Love the new editing!! Also your channel always has the best ratios compared to other big online cocktail recipe catalogues. Thanks, Steve .
Thanks to the new editor! Cheers, glad you enjoy the ratios and recipes.. 😋
I definitely wanna try one of those grasshoppers.
Let me know how it goes!
Nice job Steve I love the creamy cocktails I study your videos and make them for friends
Next video will have 7 creamy cocktails!
Steve, glass has a higher thermal mass than tin. So what you were saying was correct. Yes using a glass adds a bit more dilution since the glass takes longer to cool down and transfers some of its heat to the drink.
I know why you're here. THE smile is on 8:15
😁
Came for the drink. Stayed for the smile :D
This is a very good video. I'd need a moment to remember a better one of yours. I love your DiY videos, I like creamy cocktails, and I now want to try a grasshopper again after a decade. The last one, at a hotel in Bangkok, destroyed me.
absolutely wonderfull 👌
thank you sir !
Most welcome! 🤟
Hey Steve,that grasshopper it looks delicious.
Thanks as honey! Tastes pretty good too!
These and lemon drop martinis are my favorites!!
Absolute classics. Lemon drop takes me back to my college days when it was a popular shot. Great refreshing sip though.
I haven’t had a grasshopper in years. I think I’m going to make one today. Cheers mate!!
Always when I make creamy cocktails I use cashew milk (the fatter and less diluted the better), tastes good! Also, I love the grasshopper, cacao and mint are absolutely BFFs!
I haven't tried cashew milk - does it add a strong nutty flavour?
I make these once a month or so, they are amazing for parties
Thank you so much for all your videos they help me serve drinks at party's.
Love it!! Great job Steve.
Thank Ty! 👌
Very technical. Cant wait to try it
I absolutely love grasshoppers. Brings me back to my uni days.
Thank you so much
The first cocktail I ever made was a Grasshopper, I’ve not made one in years but might have to now 😋
Not a fan of mint flavour, but I made this some days ago and it's delightful! So easy to drink!
Also, spot on with the explanation of why tin on tin is better than glass. I would add also: tin on tin is lighter so you can shake with more strength, and it does not shatter if you drop it or if it's damaged!
Thanks a lot Steve, now onto the Flying Grasshopper! Cheers!
Flying grasshopper has vodka too..? Yeah, forgot to mention weight but that’s because I don’t make high volume these days.. definitely easier on the shoulders if you’re making hundred each night 👌
Looks delicious...more like.. can think of a mint chocolate ice cream
Hey Steve, love the channel! Would be really interested in seeing a video on your recommendations for stocking your bar! Maybe at three levels... Cocktail Novice, Home Enthusiast and Professional.
Great classic and thanks for the DIY recipe! Awesome video as always! 👍🏽
What a beautiful final presentation! I need to step my game up! 🍸
What a coincidence, I was just looking into liqueurs yesterday! (There's so many different ones, how on earth do I know if I need peach schnapps or peach liqueur?) So I'm looking forward to tomorrows video!
Sidenote, I didn't pay attention before but when someone mentioned the new editor, I realised your framing here is really good too! We can see the table, the background bottles, and the top of your head isn't getting cut off anymore. It's always when things are good and pleasant they don't stick out! The green grasshopper text in the beginning was really well done, but I wasn't a fan of the grey background and the font, though I love that the recipe is showing on the screen when you are making it! This channel is really evolving, looking forward to seeing the progress.
Hi Steve! Can you do more tutorials for homemade liqueurs, say, Creme de Menthe? It'd help a lot in trying recipes that require bottles not available locally.
Yep! Plan on doing more of these :-)
You could do exactly what he does here for creme de Menthe, just use mint in stead of cocoa butter.
Bro this tastes amazing!
Really liked the DIY brown creme de cacao. It was worth it the trouble to make it😅. Salud🍻from mexico
In Bulgaria, for some reason, we drink minthe liqueur straight off the bottle or combined with equal part mastic liqueur called Mastika and we call it "Oblak" which means "cloud". Now that I think about it, it all seems pretty weird, I don't know tell me :D
Mint liqueur is underrated..!
Dave Arnold actually recommends venting the whipper as fast as possible since its the rapid venting which forces the flavour out of your solids and into the liquid, both while work fine but i think the rapid venting will extract more flavour than the slow venting - however ive never compared the two side by side, only done rapid so take my word with a pinch of salt haha awesome video Steve, keep them coming!
Yeah, I do remember that now that you mention it.. I haven’t used the whipper /siphon a lot tbh..
A Grasshopper was the very first cocktail I ever had.
Cool! Time to bring back the Grasshopper! 😂
I’ve never made a creme but maybe it’s time I give it a go. Thanks Steve! 🥃
No worries!
Looks nice, one for the weekend 👍
Check out the emerald forest martini using green and white creme de menthe. Actual recipe is 2oz Gun, 1/2oz each of green and white creme de menthe. Shake and serve in a Martini glass.
Sounds interesting! A Minty Alexander :)
Good Morning from Germany
Hello Olli from Germany!
Beautiful! Thanks for another great video.I think a minty Grasshopper would be perfect after a spicy dinner, cleanse and cool the palate. I ordered a bottle of BOLS colourless Creme de Cacao, through my closest liquor shop about 50Km away, but it was well worth the wait and purchase price. Id tried the DIY dark Creme de cacao recipe for chocolate Boulevadier. It was yummy, but I couldn't find enough use for it. I also used the infusion method with iSi whipper. I should've tried harder, since Ive found many new uses for the clear creme de cacao. Its lovely as an addition to iSi whipped cream for after dinner coffee(with or without Irish Whiskey), works well in many cocktails in small amounts. Im not sure this bottle will sit for years on the shelf. I dont know if BOLs or similar European Liqueur manufacturers are liked/easily available down under? I live in a region without many options,& I certainly wasn't going to go with a generic to save a bit of cash in a special order.
Hi Steve🙂 Amazing chanel 👌you must try a akevitt sour!! Its a realy good sour made with the Norwegian spirit Akevitt👌👌
One interesting thing about the Grasshopper is that it got second place in an underground cocktail competion in New Orleans during Prohibition (or so I've heard not sure how true that is).
I mentioned something about the cocktail comp in the description 👌
Steve the Bartender always wondered what actually won? 🤷♂️ as we still talk about second place
🤔
Stephane Foisy I’ve always wondered that myself
One of my favorite childhood treats was grasshopper pie. Creme de Menthe was used and an oreo crust. Still have moms old recipe. Do I have a bottle...hmm?
I see that Threefold Gin bottle being used for the Creme de Cacao!
Hi Steve nice video! What about a DIY Crème de Menthe ?
A few have asked... 🤔
You should do a video on how to make creme de menthe!
Please share tips on making a three layer cocktail with Vodka, Rum and juices.. So I want green at the bottom white in the middle and orange on the top...Which one would be heavier to sink and lighter to float
Creme de CAO!!!
Yes.
Why are you not using Bols or De Kuyper liqueurs? Are they bad or are they too expensive in Australia?
The cremes are actually not in every bottleshop - I don’t think they sell as many these days..
@@StevetheBartender_ Ah, I started to make my own liqueurs because of the pandemic.
This was a favorite of my Mom and her crazy friend in the 70s...lol
Steve please do a purple rain
Steve great ideas with DIY liquors and syrups very usefull , let us know please ... how you keep your opened bottles that don't rotated or used..eg. a rye whiskey opened bottle that don't use anymore . Any tips?
Omg can u bartend for my bday next month? The grasshopper is definitely going to be my first cocktail
Hi Steve
Hi Big Boi
Hey Steve! I’ll try again;) I'm wondering if you should store ingredient for a cocktail in the refrigerator, and make the drink with chilled spirits, lime/lemon juice ect., or if they should be stored at room temperature so that the ice melts a bit in the shaking/stirring of the drink, so that the drink is somewhat diluted? This question is in general for all drinks and not just for this one. Looking forward to your answer! Best regards from Norway:)
You could chill your ingredients if preferred but you are right, this will affect the time needed to achieve the ideal dilution..
Thank you for this video! I have to try this for the holidays. But the video is now two years old. Have you ever tried fatwahing instead of infusing the spirit since you made this? Does that make a difference in your experience?
Nice, this is what we did in the early 90 🎉
It’s specific heat times mass. Glass has more specific heat and also more mass than steel tin so it melts more ice for it to cool down to the same temperature compared to a tin.
How long are we suppose to preserve the homemade creme de cacao before using it?
Can’t believe you didn’t reference the scene in Ronin where Robert DeNiro talks about the Grasshopper. Love the channel- always something new to try!
Can’t recall the scene but did love that movie! Time to watch it again..
my favorite moments in life are when someone says “don’t do what i’m doing”
Steve, would you mind sharing the particular model of iSi whipper you use?
I referred to it as an ISI whipper but it's actually a Olympic Soda Siphon... (with ISI NOS catridges)
Hmm wonder if heating/melting the cacao butter and pouring into the vodka (aka fat washing) would result in something on par to weeks of macerating. Hmm experiment time. I’m usually in the mood for these in winter but I use a local mint liqueur that is more balanced that any commercial green stuff. Too me that is key. Good luck on the 7 creamy cocktail. Can’t be worse than 10 shots. 😉
I’d be keen to hear if you try the fat washing... should work a treat.. but can’t get much easier than throwing it on some vodka for a few weeks, I like the lazy method, haha
Steve the Bartender lazy is good. Just did a pineapple infused rum and just had to wait 3 weeks. So good 🤤
What about white chocolate chips instead of the cacao butter? Would they give a better more "chocolaty" flavour to the drink?
Not sure.. let me know if you do a comparison 🙌
Where did you get the bottle for the creme de cacao? I've been wanting to get some bottles like that for homemade infusions and such.
Uploaded four minutes ago and already over 100 views! ...and I thought I'd be one of the first. Wonderful (as usual)
Gotta be quick!
Hi, Steve. What if you only have white creme de menthe? Can you add green food coloring?
Would this work with regular creme de cacao
Looks good boss, have spent a ton of money on my booze library and always recommend your videos to everyone that has been blown away with cocktails I make. Aperol spritz next on cards. Picked up a bottle of Jack daniels fire and added appletiser to, was very nice, is there a cocktail along those lines cause who doesn't love apple and cinnamon. 👍
Hey Steve! Would fat washing with cocoa butter work in place of infusion?
yo what do you think are the best drinks, starting out on trying to learn how to make diffrent cocktails
If you’re just starting I suggest making a sour, a martini and an old fashioned. Will give you a bit of perspective on three wildly different types of cocktails
Steve, when you get to 500,000 subscribers, could you and your wife do a Q&A together?? I'd love to see the lady behind the camera. Great video, as always!
I’ll try and get her on camera! I’m worried she’ll upstage me, haha
The music and lists make your videos more professional 👍
Hey! Can you make a tutorial on how to make a picon vin blanc, can’t find any recipes on it.
Is that also known as white chocolate? NIce one.
could you use Godiva liquor instead of the white creme de cacao?
nice nanganator steve bet you would be good fun at kick ons
Nanganator??
You actually remove energy to cool down the glass and drink. The energy gets absorbed into the melting ice and increasing dilution. It seems that the thick glass contains more heat energy than the thin metal, therefore more dilution, assuming you get the glass down to the same temperature as the metal. However, the thermal conductivity of the glass is less than metal by a long way, transferring its larger amount of heat energy more slowly, so if you shake the glass version fast you may lessen the effect. What I'd like to know is how you get the damn things apart.
I was thinking the same thing. Metal has greater thermal conductivity but glass has greater thermal capacity. So in theory, if you would shake a drink long enough, metal shaker would dilute the drink more/faster. Also if the shakers were cold from the start the glass one would keep the ice from melting as much. Or that's what I think would happen. I'm not a physicist. :D
@@addgohi2 Correct I think. Glass is a better insulator, everything else being equal.
Hey Steve, where do you buy all your alcohol and liquors? Online store or bottle o’s near by? Iv been trying to get some items from good old uncle dans but he doesn’t always have what you are using. Like the Creme de menthe for example. Cheers mate.
Head to Nicks.com.au - and I use some speciality places for other things.. onlybitters.com for bitters and some other items..
Thanks man. Will give them a go.
Do you need to refrigerate the creme de cacao?
nice
Paper funnel. I love it. Sometimes you gotta improvise Steve. Cheers 🙌🏻🥂
A week ago I had 5-6 funnels lying around but not when I need them!
Steve the Bartender so long as they aren’t now full of webs it’ll be right.
@@StevetheBartender_ They're with the ice scoop.
Im in aus but i just realised today idk if steve has but our alcohol has been getting decreased abv over the years, used to be 40% now 37% for most spirits. Do you know how or where i could buy 40% and above drinks?
There are many imported spirits that are 37% - I'm assuming they did this to avoid taxes... if an inexpensive spirit was bottled at 42% instead of 37%, it would add an additional $3 cost to the liquid... so they would have to sell it for $5+ more..
I'm assuming it's mainly the cheaper, high volume spirits that do it for this reason..