NICE PRESENTATION!! - REXX

Great information

Bartenders are salesmen....mixologists walk that fine line between alchemy and art

How much for that half bottle of Navan? Lol

11 days for me now

Spiced Rum Sazerac 🔸 2 oz Zacapa 23 Rum 🔸 ¼ oz Absinthe 🔸 ¼ oz Rose Chai Tea 🔸 3 dashes of Creole Bitters 🔸 3 dashes of Angostura Bitters

Coke is for Bourbon. Pepsi is for Scotch. Anyhow: I just drink Vodka and Rum - both have to be 40%.

Neat

Thx!!

That joke in the beginning had me dying 🤣

I have a jalapeno,dragon fruit,kiwi and sour candy infused with vodka

There is no differance at all , except being how much of a dickhead you are .

Is that a jungle bird cocktail that you well deserve at the end?

This is really such a great conversation and I love to hear the power of intention with both of these men! Also, thanks for the list of spirits we can add to our spirit library.

𝐩яⓞ𝓂𝓞Ş𝐦 ✨

Great choise. Love u'r content ! Take care of it ! <3

You get more juice from the juicer than the blender; the blender creates a lot of foam

Thank you, what a great interview!

I'm not a janitor I'm a custodian

Pisco is chilean as well btw 🙄🙄🙄

stop talking about tangents jesus. you go on and on and on, i just wnat to leanr how to infuse!

We’ll done

What the helllll u talking this is reen this is yellow this big news small

I thought the solids are good

How would you infuse vodka with calamansi? It’s a tiny citrus fruit with very thin skin. Would you just score the peel and put the whole fruit in, still zest it, or something else? Thanks!!

Love your voice Chris!

Very good episode! All Bartenders should be very much aware of this.

Thank you for this. Very interesting.

This is perfect ❤️❤️❤️❤️

Spot on. I feel a comparison that everyone will get is like a cook and a chef. The cook makes meals based off of recipes provided just like how a bartender makes drinks from a recipe they found off of google or some book. A chef however creates dishes from scratch with deep knowledge of flavor profiles & what will mix well with another. A mixologist does the same thing but with alcohol, juices and syrups etc.

How long before infused vodka spoils without the fruit?

Good and great video cherssss

My name is Briamq

You address the characteristics of corn, rye, and barley. What does wheat bring to the party?

Man I would be so afraid to use egg whites cause of Salmonella.... So I got a question about that... How you can make sure there are not any cases get salmonella out of the egg whites?

Yes please. I love whiskey and knowing more things to do with it besides the usual OF, Paper Plane, sour, Boulevardier and Penicillin would be nice.

Good answer dude

It skins are called Flesh NOT pit’ you twit! 🤦🏻‍♀️

I have a really good cocktail recipe I want to pitch to the restaurant I work at, but I’m worried they won’t go for it because of health concerns regarding bartenders working with a salmonella-inducing ingredient. Does liquid egg white out of a box work just as well for foam? Thanks in advance.

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The Centre is full of anti inflammatory compound, never throw it out, juice or blend......boil the skin too and drink the tea..anti inflammatory, especially good for auto immune diseases, arthritis etc

🥱😴

Served over ice cubes is even better.

Oh my god the monotone voice made me lose focus and I had to start over 🥲

A bartender may or may not be a knowledgeable professional, whereas a mixologist is EXPECTED to be a knowledgeable professional.

Everyone is doing this with VODKA, I drink RUM. Is there any reason I wouldn't be able to do this same thing but with Rum?

Omg when you shook the Manhattan I almost screamed hahahah. All in the benefit of science

Grab the show notes: mixologytalk.com/191

LOVE YOUR VIDEOS!

STOP TALKING AND MAKE THE FUCKING DRINK!!!!!!!!!!!