I prefer di Amore

Try Heimat Elderflower, available New York State.

Leaving it to curdle for 5-6 hours is, in my experience, not necessary. Granted, I’ve never washed a gallon. But I’ve washed about a liter and a half, and I just start filtering pretty much right away - I pour the cocktail over the whole milk, stir it around for maybe a minute, and then start the filtration process. It always comes out crystal clear. I don’t think waiting for it to curdle more is actually going to do anything.

I don’t like kahula because of I don’t like Arabic coffee or just smells spicy

7:11 Sheesh, this whole step is stressing me out. Forget all this wrestling with a superbag and a cambro nonsense. Here’s the key to FAST filtration: larger surface area. With traditional filtering, like shown in this video, all of the curds and sediment all collect in one central area due to gravity. Depending how much product you’re filtering, you could end up with 6 inches of curds that all that liquid has to pass through. The workaround to this is using three disposable aluminum hotel pans (the kind that you’d buy around Thanksgiving to cook your turkey), one with holes punched through it and lined with damp Chemex coffee filters, and the other two for catching all the liquid. You rest the hole-punched pan on top of anything that will raise it above the one below (I use a wire basket). Then you just pour your mixture into the hole-punched pan and watch as you clarify your mixture in 30 minutes. Naturally, you’ll want to switch out the bottom pan once everything starts running clear. Since you’re spreading out the curds over more surface area, your liquid will only be passing through an inch or two of curds spread out over one or two square feet, rather than a centralized point in a standard filter bag/strainer). Depending on the size of your pans and what you’re clarifying, you can clarify gallons in under an hour.

20 secs hand gestures are important, watch the video with Vanessa Van Edwards

1st time here , liked what I saw, you two are fun people. Thanks

Sub Aperol for the Campari in the Negroni and I feel certain you will like it much better

Thank u for this video. Just realizing that Godiva has discontinued their choc liquors!! I did buy Mozart, both choc and white choc to make choc martinis with vanilla vodka like I do every Christmas Eve for the family. I luv choc pudding so I think I made the right choice with the Mozart although it is a ton darker in color than Godiva. I still have a little left of Godiva so I'll do a taste test and have the family decide if they still want choc martinis in the future using Mozart. 😉

This could open some doors, rye is underappreciated in my opinion in many circles.

This is TommyInIt in 50 years 🤣🤣

Keep Pushing it!!!! I know you have this!!!

Found this when searching for this exact subject. Nice content. Presenters seem cool and I wish I had friends like them. 😀

What glass are you using? It's beautiful

Excellent video decribing the profiles (hit subscribe within 5 minutes). Questions I have after are which is more versatile and also do they have similar heat profile? Not sure which to go for atm. I feel I could get the earthiness from a Mezcal or an Islay whisky so tempted to just go green. My worry would be if it is as spicy. My main use would be spicy margaritas (elimaniting the need to have fresh chillis/halepenos in). I like spice a lot, therefore is it as good for them?

sounds great!

Love Espresso Martinis and I think I'd love this just as much!

In the middle of transition?

crak hid

CARL!!! Great video!! I've been looking for an easy, batchable cocktail, so I'm def trying this!!! LOVE Rittenhouse!!! CHEERS!!!

Awesome man , that thumbnail is fantastic!!!

definitely going to make this soon! With a local Canadian 100% rye (makes the best Manhattan)

This is such a delicious combination. I use typically use a different ratio. 2 oz. rye; 1/2 oz. Carpano Classico; 1/2 oz. Averna. I will try this ratio as well.

is it too early to have one?

Who is bro

Research, patience! Is the $3,000 monthly goal for each of you and your business partner? You will find huge success!! You are going great Carl!! 🎉

Making it this weekend!

I was hoping you'd put up the recipe to this after seeing it on your Insta. I wish I lived closer.

Oh hell yeah , this is bangin! Cheers Carl

This looks amazing

Great cocktail!!!!

Love espresso martini riffs! this sounds great Carl! Cheers!

Great video man. Getting noticed and marketing are definitely the hardest things to get going with a business.I know your shop sells wines and cocktails , are you allowed to sell spirits as well? Maybe you could sell hard to find spirits? Love to see some footage of inside the shop too!

nice cocktail but i have no malic and citric acid,can i use concentrated lemon juice instead

summer is super rough for us too in New Orleans. it is exciting though that you guys keep moving forward. Maybe find someone to teach ya social media more so your post you push are the most effective.

Wanting to sell Jim Beam whiskey has never been opened 1795-1995 200 anniversary. Limited edition

I have a bottle of the Jim Beam 200 anniversary bottle has never been opened

Listen!! Better!! Great 👍

Centrifuges may help with the rate of extraction

For everyone watching ,including the video host..its not pronounced "Cru-zahn" it is pronounced "Cru-Jan" named after the nationality of the people of Saint Croix U.S Virgin Islands👍

A riff on a riff! sounds perfect!

Hey Carl, I like your new mic setup. I started my own spin off YT channel now to match my Instagram and so that Theresa can focus on cookies & such. I’d 100% try this cocktail. Sign me up! - Cam

You are wrong...the higher the micron number, the bigger the holes. The lower the micron, the more it strains. The higher the micron number, the more pulp/particles pass through.

thank you, I bought Tanquery for a sweet cocktail thinking I just needed a dry gin but and didn't understand why it was so strong (and imo not tasty). Now I know!

cat hair in your drink?