HOLIDAY SNOG Cocktail Recipe with Molecular Gastronomy Foam

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[@johnel-badawi3511]

More cocktail videos please. Thank You! Looking forward to volume 2 of your cocktail book arriving in the mail

[@CookinginRussia]

Most cocktails aren't really something that calls for a video. This is an exception, but even so, not by much. :)

[@MrStrutxD]

oh cool you're back

[@BravingTheOutDoors]

What a coincidence, I was planning on sending you an email telling you that you should start making cocktails. Especially ones that go with dishes you're going to make videos on. It looks great!

[@CookinginRussia]

Thanks. Most cocktails are very simple to make. There's not much to show in pouring some liquors together, you know? This one has some cooking involved, so it made the cut.

[@BravingTheOutDoors]

Now that I bought the Isi Gourmet whip I can welcome more of these! 😂

[@CookinginRussia]

That will eventually become very useful because Volume 5 of my cookbook (probably next Summer) will have many recipes requiring that.

[@elizabethshaw734]

Delicious! I see you like the cold weather. It must be easier to get ingredients in Finland than it was in Russia. Supposedly, according to statistics the Fins are the happiest people on the planet.

[@CookinginRussia]

Some things are easier to get here, but the prices are much, much higher for food. I've seen that statistic on Finns being the happiest, too. If these are the happiest people, the rest of the world must be mighty depressed these days!

[@CookinginRussia]

... and yes, I love cold weather. After 25 years of living in Los Angeles, if I never see another blazing hot day again, I'll be happy. With global climate change, it never gets really cold even in Finland now. The polar areas are more affected, which is why people living in places like Texas can be climate change deniers. No one here denies it because every winter is warmer and shorter, and every summer is hotter and longer.

[@vicioussuspicious894]

Holidays are coming an I will give this and your new Repose recipe a try! I haven't made the doctored gin yet, but will soon.

[@CookinginRussia]

The doctored gin recipe I sent you isn't published elsewhere. Also, you should know that I discovered it needs to be refrigerated or it changes flavor within 24 hours.

[@vicioussuspicious894]

@@CookinginRussia It's the best kept secret 😉

[@rosemarychadi7734]

Hey Vicious, Do you know if the Repose is the cocktail that he made a video about with the private link a long time ago? I emailed to ask him, but he doesn't remember. I was trying to find out if it was in the new book. I loved that cocktail and I've lost the recipe for it lol. I'm excited that it may be even better! I bought the book and then immediately wrapped it for xmas... I really should have taken a look at it first... lol

[@vicioussuspicious894]

@@rosemarychadi7734 Yes, that's the one! I don't know if the new recipe will be better. Repose is by far the best cocktail I ever had and I had many, believe me 😉

[@CookinginRussia]

@@rosemarychadi7734 - Oh, was that the one? Did it have lingonberry nastoyka? If so, then it was almost certainly the Repose, and I can give you that recipe.

[@BravingTheOutDoors]

Cocktail question: seeing as Bacardi became less desirable (black as well) what would you recommend today instead of Bacardi Black?

[@CookinginRussia]

My first choice: www.rhumattitude.com/en/cave/naga-edition-siam-40/ If you are in the U.S., this could be very hard to get. Let me know.

[@BravingTheOutDoors]

@@CookinginRussia Well I don't know. I'm presently still in London because I had to stay here once I got covid but once I'm fully healed I'm going back to Israel and I really have no clue if they have it there. We'll see. Thanks.

[@CookinginRussia]

@@BravingTheOutDoors - Your best option is to purchase online.

[@BravingTheOutDoors]

@@CookinginRussia Is everything? Asking out of genuine worry. Sent you an email 3 days ago and you haven't replied. Usually you reply within 8 minutes so I started to wonder.

[@CookinginRussia]

@@BravingTheOutDoors - I'm fine, but I do not have any email from you that I didn't answer previously. I checked spam and trash folders just now. Try again!

[@felipe4477]

Hey Chef, Great to seeing you back! I wanted to ask you. Do you make custom recipes by request of channel's members?

[@CookinginRussia]

Sometimes. It depends on what, of course. Best to discuss that in email.

[@CookinginRussia]

Ah, I see you are not a member yet so you don't have my email address. What did you have in mind?

[@SpinalChamp]

The cocktail book should be arriving today. Is there much like this in it?

[@CookinginRussia]

Sorry - I misread your question before. I'm not sure what you mean by "like this" ... holiday drinks? Use of a pressure canister? Foams?

[@SpinalChamp]

@@CookinginRussia That use this type of foam

[@CookinginRussia]

@@SpinalChamp - Nope. This is unique to this recipe, but there is actually another foam in the book for the Passion Island cocktail, as you'll see.

[@BravingTheOutDoors]

Is a pinch of salt better than saline solution in this case?

[@CookinginRussia]

Either way. There's no need to make up a saline solution for this, because the salt is going to dissolve anyway.

[@BravingTheOutDoors]

If I wanted to use Taylor's 10 in the gel, what would you recommend for the cocktail ?

[@CookinginRussia]

I can't say that I would recommend it, but that might be your personal preference.

[@BravingTheOutDoors]

@@CookinginRussia I can't get Vin Santo here. Alternative ideas?

[@CookinginRussia]

@@BravingTheOutDoors - Combine 2 parts of a medium Oloroso sherry with 1 part white port. If that isn't an option, then use either one of those on its own as a last resort.

[@yoho46]

Rough estimate, how much foam does one batch make? Looking to make about 18. Thanks Greg!

[@CookinginRussia]

More like 8-10, but you can double up the recipe.

[@MozartforDinner]

Is the foam an invention of your own?

[@CookinginRussia]

Yes.

[@BravingTheOutDoors]

Just to show you how little I know I've never even heard of Bénédictine.

[@CookinginRussia]

Well, you have now! It's a wonderful herbal liqueur made by monks since the 1860's. Thus the expression, "Drunk as a monk"... that is an expression, right?