The Most Advanced Cocktail - Aviary's Jungle Bird
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- Опубликовано: 6 сен 2024
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The Aviary bar in Chicago puts out some of the most creative and delicious cocktails I've ever had. Here we recreate one of my favorites, the Jungle Bird, and learn some advanced techniques like spherification.
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The cocktail that satisfies the urge to drink lava lamps
First thing I thought
Yo...
Finally!
Thanks John Arbuckle
chubbyemu needs to get on this🤣
really putting the chemistry in Cocktail Chemistry this time
would a trained lab technician be qualified to make this?
@@windhelmguard5295 No.
@@windhelmguard5295 perhaps
or just drink a pint of 5$ vodka and get drunk
@@windhelmguard5295 you need a scholarship from Hogwartz
I spent 3 hours making the damn cucumber spheres needed for their gin and tonic. I love reading the needed materials in their book because it's usually a small paragraph including a sous vide
'it's usually a small paragraph including a sous vide' thus its difficult/ easy to remake? Kinda didnt get it :D
It’s because it’s kinda ridiculous for a cocktail lol
@@MrWnw Sous vide translates to under vacuum. This means you typically need a vacuum sealer then either chill or heat the contents of a vacuum sealed bag in precisely controlled water or other liquid bath. Typically it used for cooking but you could use it to reduce something below the freezing point if you use something other than water for the bath.
Its not too difficult to precision heat but precision cooling is a whole other level. So unless the drink is served hot or warm it would require you to also get some sort of compression device similar to the back of a fridge but is accurate enough to cool the liquid to a specific degree or generally 1/2 to 1/10th a degree.
For a cocktail this is absurd for a steak or lobster it's an ideal cooking method but it turns 15 minutes on the grill into a 4 hour process for best results.
Wait is the cocktail chemistry owner's pronouns they/them specifically?
@@reversed2489 "They" are the Aviary.
Since the beginning I thought: "How you gonna drink this?"
Solution: After ours of preparation, simply stir it together..
Customers always eat (drink?) with their eyes first
This is how I'm going to apply my biochemistry degree when I get it.
Co-worker: oh you making alginate suspension, what's in it? Yeast?
Me: ...Sure. Let's go with that.
Yeah im about to graduate with my molecular biology degree, I'll be doing this at my grad party. For myself of course, everyone else can make their own cocktails😜
So, if I make this, I can call it studying?
dude same, some people can see this stuff as pretty complex but man with a biochemistry degree this seems kind of fun.
What's in it? Yeast?
No, it's a solution created from a number of compounds that were mixed and interacted with yeast, and is being put in this alginate suspension for recreational purposes.
"Man, that looks great. But, I actually ordered just a rum and coke. Captain Morgan's will be fine."
☠️
Keep it simple, stupid
It’s no different than a nice steak dinner. Steak, potatoes, maybe a vegetable, salad, or a dinner roll. You don’t need to even try to make fancy sauces or a fancy presentation. Sometimes simple is better.
I made this for a friend's birthday present! I used a ping pong ball as a layering device. Everybody was mesmerized, thank you for showing these amazing cocktails!!
dude this is a great video, i really miss the advance technique type videos from the earlier days on the channel so this was really fun to see you messing with molecular gastronomy tricks and stuff! reminded me of the smoke ball cocktail
iam not going to lie I won't make that at home
yep, it looks awesome and i am sure it tastes amazing, but... no
Agreed
I'm more likely to fly to Chicago.
Yeah too specific on the measurements.
I only understand 2 parts this 1 part that, but if I made that drink, I might as well serve it at a wedding catering service or whatever. Lots of money there.
Sevetar 🤣🤣🤣😂😂😂💯
Some dear cocktail loving friends of mine were moving away, to the other side of the continent, so I had to make something special for them. It took a while to assemble the equipment and specialized ingredients. It also took two tries to get the “spherification” process down. But in the end, it was TOTALLY WORTH IT!!
As a german i appreciate the appearance of our flag in a cocktail ^^
Strong work! As much as I love a classic cocktail according to tradition, I also really enjoy avant-garde Interpretations using modern techniques such as molecular gastronomy.
New Binging with Babish AND new Cocktail Chemistry, all within the same hour? What is happening?
EDIT: Bon Apetit too!
Stelios BL I KNOW RIGHT
@@averyglawe5041 AND NOW BON APETIT!
The trifecta!
... Bon appétit. With an e accent aigu. And two p.
@@dolfinsbizou fight me
edible rum orbee's? amazing
You could. Make rum bubble tea
“This juice is worth the squeeze” my new life motto
Oh buddy, Allow me to introduce you to "The Girl Next Door"
All the love from Malaysia for this drink! 🇲🇾🇲🇾🇲🇾
Never knew it was made in KL.
@@morbo_2 We will always learn something new everyday
Dah agak dah , mesti ada orang Malaysia kat sini
Malaysia represent! 🇲🇾🇲🇾
I don't even drink but wohoo!
I'm only 17 at the moment, but your channel, especially videos like this, make me VERY excited to turn 18 so I can buy some equipment and some booze and make my own cocktails... thanks for your work!
ring ring "Betty Ford Cliic Hello!" 🤪😂
The aviary book has a list of non alcoholic drinks that require a similar level of prep. I highly recommend it if you are not willing to wait.
Buckaroo Banzai Thanks!
Love your channel it's very entertaining and is easily followed I would also love to see more coffee drinks
Thanks Fish people!
I love seeing stuff like this, it reminds me that despite being in the industry for what seems like a lifetime, I still have much to learn.
Awesome video! I’ve been to The Aviary twice and received the book as a gift. The book itself is gorgeous but I know full well I would most likely never make any of the drinks. I’m glad you did this video and I would love to see you do more from the book.
This is some shokugeki no soma level stuff. Great work as always!!! Keep it up.
It looks great and refreshing
Considering what most baristas are capable of, hats off to this guy.
See I thought this was an "It's always sunny" theme cocktail because Sweet Dee looks like some sort of jungle bird right?
needs more crow
I think their most sophisticated cocktails are fight milk and riot juice.
BLUE HOLE
If you're into Sunny in Philadelphia you should check out Rum Ham that Shana Race came and made for us on our channel.
@@TheEducatedBarfly I'm already a subscriber Leandro! Been loving your stuff for a while now.
Wow, you just out-geeked me. That is the most over the top thing I’ve seen.
Like....Ain’t nobody got time for that!! No time for the cooling baths and, in retrospect bull-snaggled alginate gels, double cold bath membrane spheres. Mind blown
I think I want to sleep on a bed made of your voice
I want this in my glass approximately.... NOW 😄
It's beautiful and those rum bubbles must be awesome.
This is my fist time watching your video. I will watch more because I own most of those books behind you.
1:20 That mixture looks like... fun... it likes like it would be real fun to play with; could be the basis of many a good prank.
Yessssss!!!! We’re starting a little mini series in the Aviary cocktails as well!! :)
Ambitious! I plan to slowly make my way through the book
Cocktail Chemistry - this is going to be a fun one! I’m so glad you’re doing this too!!
That thing is a work of art
This cocktail is stupidly complicated... love it
You know the cocktail is good when he straight up gives a glance to god the moment he starts sipping it
Please make more cocktails form this book. Thanks you.
I have to stop by that place now
This is a next-level cocktail. Out of curiosity is there a reason why you created sugar spheres infused with the rum rather than just created rum spheres? I’ll definitely give this a try!
Awesome recipe! Does anyone who has tried this/anything similar know how long you can keep the Gosling spheres in a fridge? It would be something nice to keep on hand for guests
The Jungle Bird is the calling card of the true cocktail cognoscenti, here's hoping it doesn't end up like the Aviation.
Can't wait to try your technique, I still have trouble with layered drinks.
This is by far one of my fav channels, its always great to see a new post
Thank you sir!
I had a more basic form of this drink when I go out too Barcade's around my city. Mostly involved mixing Goslings dark rum, Campari, pineapple juice and lime juice. Add all these ingredients together in a small glass with or without a cubed ice and enjoy.
My version involves crushing a tropical bath bomb and snorting a line of it from the beak of a toucan. But I've always been a perfectionist..
Wow! What a so long time process of making and tools. Fantastic!
What's that you say, just watching that makes me certified? I'm gonna go stick that on my resume
Can’t wait to visit the aviary when things open up!
Something tells me i wont be able to go to my local apple bs and order this drink..😂🤣.. but i did just add something to my bucket list watching this video...thanks.
Art and science, beautiful drink.
Wow you are really taking cocktails to the next level here!
The juice is worth the squeeze!
I've been making cocktails from their book too. All of them have been a lot of work but really cool to impress your friends!
Ayyy just woke up, great vid to see on my feed first thing in the morning👌✨
Spends 20 minutes separating the shots just to mix it all together.. fack
If it had just been 20 minutes XD
Lost me at step one haha. But this is one of the most aesthetically pleasing drinks to date. Hope the new year has been treating you well so far!
Salvador Dali of cocktail ! Respect Sir
Definitely gonna buy that book
that book is nuts
Te perfect cocktail after a hard day at the office.
Find you a man who loves you like the Cocktail Chemist loves putting stuff in orbs.
I would love to try this drink!
a friend made this for my 18th birthday (legal drinking age here is 18) and I loved it, only problem is everything else is underwhelming
Damn, I'm definitely going to make this one day. Looks so refreshing.
Excellent. You should do a v2 with your own twist and improvement
Dude! You should've worn a lab gown. Would've been great with the chemistry bit of the cocktail
I was wondering, why not adding the rum to the mixture that goes inside the bubbles?
Great presentation and execution tho, as always thanks for your videos.
I have tried that actually but it affects the way the spheres are formed and they will have a much weaker membrane so it's harder to make a batch
@@CrabRangoon245 Oh I see, I've never really tried with an alcoholic mixture, ive tried it only with green olive juice, to drop one sphere in a martini and it was fun...
@@umbertocevenini that is actually a great idea! I'll have to try that soon.
An interesting take on the recipe. Does this new interpretation actually call for Gosling's? The original Jungle Bird recipe calls for blackstrap molasses rum if I'm not mistaken.
The rum bubbles remind me of a topping from rare boba places where you can order with bubbles with liquid inside of it.
Two recreateds I would love to see is a Singapore sling with mescal on the side from Fear and Loathing in Las Vegas, and scotch and kahlua from That 70's Show. I doubt that's gonna taste like Dr. Pepper like they said lol
there’s something quite therapeutic about your videos. 🍸
I got to say. You are a beeping funny dude! Please keep em coming.
spends 10 hours on preparing perfect layers in ONE coctail glass
mixes everything together within 5 second
oh yessss.. i like that level of destroying
Boba cocktail, interesting stuff. What will they think of next :)
Ugh that looks delicious, cant wait to get the stuff to make it myself.
All of this effort for someone to take a sip and say 'Oooo, yeah, cool'...
Like bringing a rocket launcher to a debate.
Brilliant video. Absolutely brilliant.
do i drink? no.
do i make cocktails? no.
But boy do i enjoy these videos!
This is an analytical chemist’s dream job
Looks very.... German!
Hi, Germany :)
Germany says hi back
Hallo Dschastin!
@@samteks997 fuck dude, are you my grandpa? He pronounces it the same way.
Ps all: I'm German too soooo idk
Hello!
You know what else is German... FANTA!
love the dark rum use. try a Corn N Oil next time, Keith Richards would be proud.
I would honestly just prefer to drink some hard stuff to get an effective buzz. But I like to think a fancy drink is a good acompanyment to the mood it instills. And I'll be damned if I don't like watching you make them. Your a master of your craft.
WOO! Chicago! What's up!?!
For some reason. Drink is incredibly popular with the German football (soccer)fans
I love that layering tool. Too bad it wouldn't fit a shot glass. I have no luck when making B52s.
Man, this really reminds me of of the enzyme immobilisation experiment from school
Funny enough I just tried this over the weekend, but pouring down a bar spoon in place of the fancy layering device - did not work. In the end, I had better results just making a normal jungle bird and floating the spheres on top (which were a finnicky process but turned out pretty great).
Nick, that's a gorgeous drink.
Makes you appreciate the price of the cocktails there. Check out the “office” if you ever go!
This blew my mind!
Hardwork pays 🔺
That's why I subscribed
love ur videos, they’re sooo chill :)
You should rate each cocktail you do by taste, but also by how difficult it is to make. I wanna make a lot of these cocktails, but the problem is how many dishes they take up :P
God damn you Cocktail Chemistry now I need to buy that book
great video! do you know ho long i can keep the gossilngs spheres for? like can i make a batch that i can keep on hand for another time? thanks.
Great video Nick, however wouldn't it be best to put your sippy cilinder before the layering, as when you do it after there's a chance you can break the layering? I'd like to know your opinion
Personally I wouldn't drink this because I don't like things busting in my mouth but it does look really cool!
Singapore Sling Next!
Worked very khard to make that drink! reeesspppecccttttt
Nice!
But I've just never been a fan of drinks that aren't ready to drink when you serve them
5/8ths of an inch ? 99% of us prob have no idea what that amounts too
don’t understand how we still use this imperial system
Campari has such a great flavor. But it's so bitter that it makes you FEEL bitter, which I just cant get over
Wow what a complex drink to make, but worth it since it's too pretty.