Thank you to Viski for Sponsoring today's video. If want to some nice glassware, head to viski.com/educatedbarfly and use code BARFLY15 for 15% Off the ENTIRE site!
You're partially correct with your salt comments. The differences in crystal size will create a "saltier" taste when measured by volume. Since more smaller crystals will fit in a teaspoon, the weight of the salt will be more per teaspoon with a smaller crystal than with a larger crystal. However, if you measure by weight, 5 grams of fine grain salt and 5 grams of large grain salt will have the same "saltines" in solution. So, regardless of what type of salt you use it is best to measure by weight, not volume. That being said, I do prefer the taste of a non-iodized salt and reach for kosher salt or sea salt. - Cheers
Tommy's Margarita is also a very nice addition for your margaritas. 2oz resposado tequila 1oz lime juice 0.5oz agave syrup Serve in a rocks glass with ice and a lime wedge. 👍🏾
Hey Leandro! Would you be able to do a video over sherries? Like the difference between a fino and amontillado, and which ones can be subbed and whatnot?
On the subject of elevating blender drinks, were you the one responsible for bringing the world the blended jungle bird? I've been doing those lately with the addition of xanthan gum, like you've shown us all recently. It's been really refreshing. thanks for it.
Those look really good. The session one is about the opposite of my recipe the 3-2-1... 3 oz reposado, 2 oz triple sec, one lime.... I am guessing the session is a tad healthier. Thanks for making great videos.
I'll be celebrating Trece de Mayo. We are going to have regular, cucumber, jalapeno, and blackberry margaritas and people can try different salt rimmers
@@TheEducatedBarfly Thanks, I don't know how you manage to do all the amazing cocktails you make on this incredible channel and not have a hangover constantly. Do you finish the drinks you make or give them to guests like Marius?
I feel that frozen cocktails are totally legit, the issue is just the hatred of making them at a high volume place that usually batches them with less quality ingredients.
Xantham gum is an emulsifier and thickener but it also helps keep the drink frozen. One of the biggest problems with blender drinks is that they melt so rapidly your cocktail will be frozen on top and liquid on the bottom. Adding a little xantham gum fixes this problem and keeps it consistent
Also quick question, do you think Cachaca would work in a Margarita? It does taste more like Tequila than Rum, but I haven’t tried it out myself yet, but I imagine it would taste incredible.
It thickens and emulsifies but it also actually helps the mixture stay together so you don’t have half a drink that rapidly melts while the other half stays frozen
I’ve been meaning to ask for a while, what is the brand of your citrus juicer, I cannot find anything in Europe other than a really crappy low grade steel Hojaw one ..
Alex, I’ll take Fat-washing for $600… “What is an overused white people fad coming for Tequila?” 🤦🏽♂️ Moving on to “warm Tiki drinks” for $800…. Same answer but for rum
This is a public service video. This week, I put together a batch recipe for frozen margaritas to be made in a margarita machine, and I'm relieved that it's not too different from what you have here. I had already stolen the idea of using xanthum gum from your recent video on frozen drinks. Also, as far as blender drinks go, the biggest drawback is that blenders take more time to clean than Boston shakers do. On the other hand, if you're making the same drink over and over in rapid succession, a quick rinse should be good enough.
@TheEducatedBarfly Interesting. This is the first time I've heard of Saline being used in a drink. It does make sense, though. Sugar and water makes simple syrup, so salt and water make Saline.
People who can’t take blender cocktails seriously are people who take themselves too seriously (and there’s way too many precious people slinging drinks). Have a Miami Vice and then try and whine about blender drinks. Enjoying cocktails doesn’t have to be ****** serious!!!!
@@TheEducatedBarfly 😂I was testifying to your pro-blended preaching and got a bit carried away… as you demonstrated, there is a proper way to do blended 👍
@@TheEducatedBarfly You'd think in a video creating Cinc-O de May-O (not to mention avocado and Cointreau, etc.) it would be everywhere, but I don't hear it... maybe when you say "tequila Blanco" for the first time? More Spanish, I'd say, but...?
EXCUSE ME! I will _NOT_ stand for Guy Fieri shit-talk. He is a national treasure, he is the MAYOR of Flavortown and should be addressed with some respect. Please do not make light of the culinary master.
Thank you to Viski for Sponsoring today's video. If want to some nice glassware, head to viski.com/educatedbarfly and use code BARFLY15 for 15% Off the ENTIRE site!
Viski is great stuff, got a bunch.
As a Houstonian, I'm really liking your recent highlighting of some of the great cocktails and bartenders coming out of Houston!
I love Margaritas Leandro, and you have put four fantastic ones together for us. Thank you !!!
It might be a bit pedestrian but a salted rim for that avocado one would be good. Also, a "shake 8-10 seconds" t-shirt would be rad
I love Better Luck Tomorrow. I feel like this is my sign to stop by
I never drank until you and johnny drinks came across my feed now i got a bar at my house lol
Newly subbed 3 weeks ago.
You opened my eyes to the cocktail world..
Your coldbrew negroni is highly addictive.
Wow! Thanks for the support! And welcome!
You're partially correct with your salt comments. The differences in crystal size will create a "saltier" taste when measured by volume. Since more smaller crystals will fit in a teaspoon, the weight of the salt will be more per teaspoon with a smaller crystal than with a larger crystal. However, if you measure by weight, 5 grams of fine grain salt and 5 grams of large grain salt will have the same "saltines" in solution. So, regardless of what type of salt you use it is best to measure by weight, not volume. That being said, I do prefer the taste of a non-iodized salt and reach for kosher salt or sea salt. - Cheers
Outstanding tips and delicious Margaritas Leandro!! You rock!! Have a wonderful day!! Cheers!! 🙂
Tommy's Margarita is also a very nice addition for your margaritas. 2oz resposado tequila
1oz lime juice
0.5oz agave syrup
Serve in a rocks glass with ice and a lime wedge. 👍🏾
Yeah I’ve done a video on it so many times, wanted to add some new drinks for this video.
@@TheEducatedBarfly aw my bad, fair enough! Excellent video today, I definitely will try some of them myself. 🍹👌🏾😃
Hey Leandro! Would you be able to do a video over sherries? Like the difference between a fino and amontillado, and which ones can be subbed and whatnot?
Yep I can do that!
Yes, please.
I made a DragonFruit Margarita the other day. It's good, the dragonfruit cuts the sour without making it over sweetened.
On the subject of elevating blender drinks, were you the one responsible for bringing the world the blended jungle bird? I've been doing those lately with the addition of xanthan gum, like you've shown us all recently. It's been really refreshing. thanks for it.
I don’t think I brought them to the world but I definitely did one in a video a while ago. The Xantham gum is a game changer
Great recipes, you should try tamarind or mango margaritas, they’re are de-licious. Thanks for your videos they’re very informative.
Shots fired on Guy Fieri and Margaritaville 😂
I have some Viski pearl diver glasses they are great
Those look really good. The session one is about the opposite of my recipe the 3-2-1... 3 oz reposado, 2 oz triple sec, one lime.... I am guessing the session is a tad healthier.
Thanks for making great videos.
If I used your recipe, I would only be able to have one drink lolol
@@GeezNutz It isn't 1-2-3 floor... you just skip to the floor part.
I'll be celebrating Trece de Mayo. We are going to have regular, cucumber, jalapeno, and blackberry margaritas and people can try different salt rimmers
Since today is my birthday, I’ll take one of each please my good bartender Leandro.
Done and done! Happy Birthday! 🎂🎈🎊🎉🎁
@@TheEducatedBarfly Thanks, I don't know how you manage to do all the amazing cocktails you make on this incredible channel and not have a hangover constantly. Do you finish the drinks you make or give them to guests like Marius?
By the time i watching this great video. One day away from 5 de Mayo.
Salud! Cheers my friend.
I feel that frozen cocktails are totally legit, the issue is just the hatred of making them at a high volume place that usually batches them with less quality ingredients.
My introduction to Tequila was the Mexican Mule. I still love a good Mex Mule.
Please explain the use of Xanthan gum.
It’s a thickener and an emulsifier, you really only need a small amount but you have to blend it to really combine it
Yes, I was wondering the same thing
@@retronartz1268 thank you!
Xantham gum is an emulsifier and thickener but it also helps keep the drink frozen. One of the biggest problems with blender drinks is that they melt so rapidly your cocktail will be frozen on top and liquid on the bottom. Adding a little xantham gum fixes this problem and keeps it consistent
@@TheEducatedBarfly nice!
hilarious to hear "Cointreau" (a fully French brand) pronounced in an imitation Mexican accent 😂
I see the avocado syrup ingredients, but I don't see instructions. Did you just combine in a blender and not strain?
Yes combine in a blender. No straining
@@TheEducatedBarfly Thank you! I'm going to try this.
Hi again. I was just wondering how to make a 20% saline solution that you mention in the first cocktail? Thank you. 🙌🏾
Ah I've just watched your video ruclips.net/video/A_7jwC2J4Xk/видео.html
So no worries! Thank you
please can you make a video 1O non alcoholic drinks
Also quick question, do you think Cachaca would work in a Margarita? It does taste more like Tequila than Rum, but I haven’t tried it out myself yet, but I imagine it would taste incredible.
Yeah but a Cachaca Marg is basically a caipirinha no?
@@TheEducatedBarfly Dead on.
what's close to manzanilla sherry ? it's hard to find where I live so if anyone has substitutes recommendations I'm interested !
What is the reason for adding the xantham gum?
I hear it is to keep the ice from separating itself from the liquid in the drink as it stands..
What is the purpose of xanthum gum in the frozen cocktail?
It keeps the cocktail from Turning to liquid quickly
1000th Video!!!
I know! That’s crazy didn’t even realize we had that many!
What does the Xantham Gum do in the mix?
It thickens and emulsifies but it also actually helps the mixture stay together so you don’t have half a drink that rapidly melts while the other half stays frozen
Hello,
What can I replace the xantham gum with?
Thanks ! 👍🏼
What is the gum doing in the 3rd recipe ?
it thickens a little and binds. So it doesn't separate as much when meeting
I’ve been meaning to ask for a while, what is the brand of your citrus juicer, I cannot find anything in Europe other than a really crappy low grade steel Hojaw one ..
we're using the one from Barfly Mixology Gear
Would it be possible to "fat-wash" the syrup here? Avocado is high in fat, the solids could be problematic. I'd be curious to see the possibilities.
Or fat-wash some tequila with a blended avocado?
Yep those are both possibilities
Alex, I’ll take Fat-washing for $600… “What is an overused white people fad coming for Tequila?” 🤦🏽♂️ Moving on to “warm Tiki drinks” for $800…. Same answer but for rum
This is a public service video. This week, I put together a batch recipe for frozen margaritas to be made in a margarita machine, and I'm relieved that it's not too different from what you have here. I had already stolen the idea of using xanthum gum from your recent video on frozen drinks.
Also, as far as blender drinks go, the biggest drawback is that blenders take more time to clean than Boston shakers do. On the other hand, if you're making the same drink over and over in rapid succession, a quick rinse should be good enough.
True! But I wouldn’t suggest making a night of several different blender drinks anyway. Too much work! Make one!
@@TheEducatedBarfly Sometimes I make drinks for family occasions that can be moderately large.
Saline? Please explain how this works in a drink.
Same way it works in food. You’re dissolving salt in water to make a solution and it will enhance certain aspects of the drink such as citrus
@TheEducatedBarfly Interesting. This is the first time I've heard of Saline being used in a drink. It does make sense, though. Sugar and water makes simple syrup, so salt and water make Saline.
Why xantham gum?
To make it not separate when melting ruclips.net/video/xSYc_WDhrDA/видео.html
No spicy option? 😢
Damn, Guy Fierri got slammed and all that fool did was take America into his Camaro SS on the way to Flavortown
Still no El Coco Carlos Margarita 😢
The blender is always broken... That's why
Wait. Was he serious about the saline solution?
I do deserve the best.
Yes you do ❤️
People who can’t take blender cocktails seriously are people who take themselves too seriously (and there’s way too many precious people slinging drinks). Have a Miami Vice and then try and whine about blender drinks. Enjoying cocktails doesn’t have to be ****** serious!!!!
Amen
@@TheEducatedBarfly 😂I was testifying to your pro-blended preaching and got a bit carried away… as you demonstrated, there is a proper way to do blended 👍
accidentally said lemon juice on the avacado recipe screen
Darn! Thanks for the heads up
We have a lot of products about wine, would you be interested? We have sent you an email invitation to take a look.Thanks.
Like 999
Have you been cursed to say everything that ends in an O sound with a weird Italian accent
Is it a curse? And also not sure what you mean, gimmie a time in the vid so I can hear it :)
@@TheEducatedBarfly You'd think in a video creating Cinc-O de May-O (not to mention avocado and Cointreau, etc.) it would be everywhere, but I don't hear it... maybe when you say "tequila Blanco" for the first time? More Spanish, I'd say, but...?
@@TheEducatedBarfly Just a little mannerism I suppose... 2:30 , 5:17 , 6:32 , 6:34
Have you been cursed to point out dumb shit? Dude is just being playful and doesn't even do it with everything ending in an O.
EXCUSE ME! I will _NOT_ stand for Guy Fieri shit-talk. He is a national treasure, he is the MAYOR of Flavortown and should be addressed with some respect. Please do not make light of the culinary master.
The shot at Guy Fieri was totally unnecessary, and does nothing but show your jealousy of his fame.
You sure you get the salinity from the sherry and not from.. the saline solution?😅
Nah five drops of saline solution will not add “salinity” to a drink it will however make the citrus pop
@@TheEducatedBarfly but the sherry? Never had a sherry that was noticeably saline, haven had this specific kind of sherry yet though