How To Make Concentrated Liquors - Best New Cocktail Hack

How To Make Concentrated Liquors by Freezing them - Best New Cocktail Hack
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A big thank you to Iain McPherson for providing the inspiration to start experimenting with this technique.
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Also, a big shout-out to Daniel Villa, with whom I chatted quite a lot about this technique.
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Please note that this method can be reproduced with several different liquors, vermouth, amari etc but the different ABV, sugar content and other aspects can make the process slightly different. So if you use exactly the recipe for the Jacked Aperol on Campari, it will be different since Campari has less sugar and more alcohol by volume than Aperol.
It is also important to note that the lower the ABV or sugar content, the more concentrated result you will be able to yield.
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[@TrufflesOnTheRocks]

Hey friends! So, are you thirsty for that concentrated pineapple Campari recipe? Do what you got to do... 20k views within the first week and I'll shoot it next week. cheers!

[@TheBarIntern]

Yessssssss

[@JasonBunting]

Seems like potentially useful & entertaining information

[@kwification123]

I ❤

[@TheBarIntern]

So close 17k

[@rickmunro4538]

Any chance we will ever get info on this? Desperate to hear learn about it.

[@kamillis7283]

You wouldn't really be able to measure the ABV with a hydrometer since it measures the density of a liquid, and the sugar would affect that reading. And you can't use a refractometer to know how much sugar you have since alcohol also changes the refraction of light. Great video anyway! Where I live, it's popular to freeze concentrate baltic porters at home-dealicious stuff!

[@TrufflesOnTheRocks]

Thanks for the info. I never had to use alcohol measurements devices and I didn't know I couldn't measure alcohol content out of a sweetened liquid. About the refractometer, I didn't use it to calculate the sugar content of the liqueur but to make sure I was making my cuts at the same time, everytime, in order to get the same level of concentration. When I mention the brix of the Campari in the video, I refer to the result I got with the refractometer. Since both liquids are made from similar components, my logic told me this would help me get consistent if it makes sense.

[@kamillis7283]

Oh, I understood your logic for using a refractometer in the way you did. I had no problem with it (I actually think it's pretty clever). In my comment, I touched on the refractometer in the context of using a hydrometer to measure ABV. Guess I should've specified that :p Technically, you could use a hydrometer to get the ABV of sweetened liquors, but you would have to know in advance how much sugar you have in the solution - hence my mention of refractometer in the last comment - to compensate for the erroneous reading

[@gcove1338]

@kamillis7283 you could use the hydrometer in reverse if you know the abv of the spirit before hand correct? Ex. Using a hydrometer to factor out dosage in rums that aren’t disclosed.

[@kamillis7283]

@@gcove1338 Yep, you could use that to calculate the sugar content in regular Aperol, but the issue is that you don't know how much sugar and alcohol is lost in the freeze concentration process.

[@sefraisik9142]

Love it!!! The Mezcal low ABV makes me drool. 😁

[@TrufflesOnTheRocks]

Yes me too :)

[@Potterzilla]

Cool to see this! I left an unopened bottle of mezcal in the freezer for about a year, and somehow, it concentrated! I wondered why it happened, but i noticed it kept appearing less and less in volume despite being unopened. It did appear to leak out of the top, but even the plastic seal was still on the bottle. Cool stuff

[@남자의취미]

This is an amazing recipe! I love your videos, thank you as always.

[@TrufflesOnTheRocks]

Thank you very much! Cheers 🥂

[@Forever_Muffin]

Now I definitely need to get an insulated container like that. This looks amazing! I can't wait to try it out.

[@TrufflesOnTheRocks]

You will put this to good use I'm sure since it also works great to make clear ice. Cheers!

[@boozeontherocks]

Bonjour JF, This is some great technique, I love it.

[@stepheninniss9640]

Thank you so much for this? I have a bottle of Aperol that I inherited and was looking for a way to use it up without doing endless Paper Planes or spritzes. I love that the end results allows it to be a good Campari substitute with some added mouthfeel for a Negroni without being super sweet, definitely gonna try this!

[@bechirsaied7985]

Cheers mate!! This will be my summer‘s Highlight since I’m using dry orange liquor to intensify my aperol spritz or negroni .. thanks for the effort and innovation .. cheers from Germany

[@TrufflesOnTheRocks]

I'm sure you will find many tasty applications to this once you've tried it. Cheers!

[@Empress1908Gin]

What a unique technique! We'll have to give this a try soon to level up our sips 🤩 Thanks for mixing with us, JF!

[@TrufflesOnTheRocks]

Got to use the good stuff :) Cheers!

[@DirtyHairy01]

This was mind blowing and why your channel is the best! 😄👍

[@TrufflesOnTheRocks]

Thank you!

[@DrinkinItIn]

I find that Bruto Americano is the best bitter for a Negroni - right in the middle of Campari and Aperol.

[@tedmaust6741]

Would this theoretically be a way to increase the alcohol content of something like vermouth to make it more shelf stable?

[@TrufflesOnTheRocks]

I never saw it that way. I guess we should start a study on this topic ;)

[@chipsclassiccocktails1458]

Really interesting!

[@mmeiselph7234]

What's the ABV of the concentrated cut before adding vodka? It would be cool to use this technique to make a shelf-stable vermouth...

[@carl_busch]

What a huge knowledge video. There is a lot, and I will have to watch it a couple times. Can't wait to try this out with different liquors.

[@tisch9928]

Actually Campari changed its recipe in 2007 to sweeter and more bitter. So maybe your concentrated aperol is even closer to the original Campari, to which all the classic recipes relate

[@TrufflesOnTheRocks]

That'd be cool but probably not since both flavors are wildly different. But I love the idea ;)

[@Iamjeffrobertson]

Oh man this is whole other level of nerdy and I’m all for it. Also, paused the video cuz I thought my 7mo olds jumper was playing its song. But nope. It was the back ground music 😂💪🏼💪🏼💪🏼

[@TrufflesOnTheRocks]

HAHAHA! What do you mean, I should reconsider my music choices?

[@matthiaspaulsson8827]

fractional crystallization is the correct term for this :)

[@juliusseizure3039]

Jacking is also called cryodistillation

[@JakeNiman]

I love this technique. But most people who don’t like Campari, don’t like it for its concentrated bitterness. Making something that’s just as concentrated and bitter from Aperol (albeit maybe a bit more citrus forward) isn’t really going to solve much for those people.

[@TrufflesOnTheRocks]

I see it more like a happy middle-ground. It is never as bitter as Campari but with the boosted ABV and concentrated flavor, it feels dryer and stands out better in the Negroni. The small addition of gentian wouldn't be necessary if really bitterness is a deal breaker but in this case, it adds more a bit of "dryness" and earthy notes rather than a sharp bitterness. Overall as I say, I think it offers a balanced liqueur for a Negroni while still yielding something quite different in terms of flavor profile.

[@guillaumeblaineau9264]

Incredible recipe. We need more ideas like this!

[@TrufflesOnTheRocks]

Cheers my friend!

[@scottduke2809]

what a cool concept! can't wait to introduce this into my bar program (if manager will aprove).

[@TrufflesOnTheRocks]

Make sure it's legal where you live. In some places, homemade freeze concentration is illegal.

[@scottduke2809]

I didn't even think of that! thanks again @@TrufflesOnTheRocks

[@niclasneumann7446]

This method does posses a health risk. Normaly spirits are destilled. Destillation is not only concentrating Ethanol but also gives us a chance to cut of Methanol which is highly toxic. If you use the jacking process there is no purification and you end up with something that possibly contains harmfull concentrations of methanol.

[@TrufflesOnTheRocks]

Hi Niclas, unless you know something I don’t know and feel free to let me know if I’m wrong but this can’t happen when you start from alcohol that already been distilled which is the case for Aperol.

[@niclasneumann7446]

@@TrufflesOnTheRocks yess youre right. Aperol is safe since it contains neutral spirit. However, cidre for example not. It would be helpfull to mention this difference since people could try it with the mentioned unsafe beverages because they probably know less about the method then you ;) You are absolutly right, you didnt mention per se harmfull stuff, you just forgott to mention the limitations.

[@glitterstarbeau]

Wish i had the time, funds, and liver to try all these. Fun idea, though! I love campari, but happy to try a different version

[@anubhavsgarg]

Okay, that's freaking awesome!!

[@father_jordan]

Oh awesome, I'm going to try this as soon as the doctor says I can drink again. 😂

[@fugu4163]

The dangers with the jacking process are that you might end up with methanol and not ethanol. Methanol are deadly.

[@TrufflesOnTheRocks]

Correct me if I’m wrong but this would be the case when “jacking” a fermented beverage. Here’s it’s distilled alcohol so this is can’t happen.

[@JeanieLescota-ue3pc]

Good job, JF. I always knew you'd become an awesome chemist one day!!... 😁💕🥃

[@TrufflesOnTheRocks]

HAHA! Yeah I just needed a good reason ;) Cheers!

[@kurzklar3023]

What a great and usefull ideal!

[@simonstark9000]

Have you gone back to citrus from the essential oil sprays you made? Or is that just for photographic purposes? Btw I use your recipes for orange and lemon and they work great although the little spray bottles seem to leak a bit.

[@bruceharlick3322]

Pineapple Campari? Tell me more!

[@TrufflesOnTheRocks]

I guess we'll see if that's gonna happen in a week LOL

[@Hoshimofongo]

Extraperol!

[@rogerstrahm7018]

This is also a wonderful technique to make Aperol last longer: I usually hesitate to open the bottle because 11% ABV for me means that I have to keep the bottle cool and use it up quickly. And honestly: who has enough space in the fridge?

[@TrufflesOnTheRocks]

I don't think you should be concerned about this. With 11% ABV and with the amount of sugar in there, plus the fact it's distilled alcohol and not fermented or wine based, I never felt concerned about the shelf life of Aperol.

[@TheBarIntern]

Let’s get to 20k!

[@elfillari]

Nice! Really nice!👍💎

[@jacobsmith8848]

The ABV and Sugar content wouldn’t change if you just infused the liquid. Or if you wanted to do this method and wanted to keep strong Campari flavor couldn’t you just have infused the lighter Campari then mix it back with the stronger Campari to bolster the campari flavor? Why do this method over just infusing Campari?

[@gema8243]

Segunda !!😅 a ver qué maravilla presenta hoy😅

[@TrufflesOnTheRocks]

¡Muchas gracias, mi cariño!

[@knowthatitsmatt]

Very cool!

[@TrufflesOnTheRocks]

Thank you!

[@Niaaal]

First! Always excited for a new Trufflesontherocks video

[@TrufflesOnTheRocks]

Thank you! Cheers!

[@KylemuramatsuYT]

Also this channel is under subbed, great content!

[@TrufflesOnTheRocks]

Thanks! Appreciate that 🙏

[@christinecamley]

Very interesting! Cool!

[@TrufflesOnTheRocks]

Thank you!

[@christinecamley]

@@TrufflesOnTheRocks I love your amazing creativity! You are so welcome!! 🙂

[@marekzazulak4947]

great video

[@TrufflesOnTheRocks]

Thank you 🙏

[@paulc1173]

Why empress gin?

[@KylemuramatsuYT]

Does concentrated sherries have a longer shelf life in fridge?

[@TrufflesOnTheRocks]

Well that’s a good question. I didn’t test that. But I makes sense since the abv is higher

[@julioriviera]

We want it

[@kurtisjensen3905]

Think the pineapple Campari would be better in a Jungle Bird

[@jhcarrothers]

Give us the views!

[@MrWnw]

Does this actually work? The flavour is dissolved in both alcohol and water. So here we are just concentrating the ABV, not flavour. You can also see that the concentrated and leftover parts have exactly the same color, no color concentration = no in water dissolved flavour concentration. If my logic is wrong, I'd be happy to learn.

[@andrews3137]

I assume that specific flavor molecules have varying solubilities in water and alcohol. As a result, certain flavors are probably being concentrated in each solvent.

[@poncho_mart]

wow, je dois essayer ça! je suis le public cible, je fais mes negronis à l'Aperol parce que ma blonde aime pas le Campari 😄

[@TrufflesOnTheRocks]

Trop bien! Sérieux je veux savoir si tu le fais comment vous avez apprécié 🤩

[@nexus3d5]

hangover hell

[@maquinas2000]

20M un peu ambitieux, tu devrait le faire pareil :)

[@johnathannicholson9183]

Promo'SM

[@MrMoney331]

Should of used a Stanley mug and then you could of put it in the thumb nail and your shit would blow up 😆(but also kind of serious)

[@earfdae]

This is actually illegal in the USA

[@earfdae]

Freezing of alcohol and separating (other than in beer), that is. That's what's illegal.

[@TomaloTV]

You could concentrate your amounts of words, talk less and make your videos half the length. You will get more followers that way...

[@eyespy3001]

At a certain point you have to stop and assess: is the juice worth the squeeze? If it takes more than 48 hours to yield less than a 750 ml bottle’s worth of end product- meaning you’re spending a lot of time and money to get 3/4 or less of a yield- it’s just not worth it, regardless of how interesting the technique is. This method doesn’t gain you anything. You end up with less than you started with, and it takes two days out of your life to produce. For a home bartender, what advantage does this give you? Who are you impressing with two days worth of freezing and straining? No one? From a beverage director’s perspective, how is this making your business a profit? It’s a loss from jump. You’d have to price the end drink at, like, $21 to actually make money in this drink, which is just a negroni at the end of the day. There are , maybe, 100 people in the world who will notice the difference between this and any old negroni, and the rest of the drinking population aren’t paying the price for this. The juice just isn’t worth the squeeze on this one.

[@TrufflesOnTheRocks]

Hi my friend! Thanks for the comment. I really don't want to force feed anyone with any of my ideas I believe are cool. So if it's not for you then it's not and I respect that. That said, I disagree on many levels. First of all, it was very important for me not to throw anything away making this and I love the application I found for the watered Aperol cut. So there's no waste at all. In fact, it's the opposite. Second, it doesn't take two days of your life to produce. Overall it will take you maximum 30 minutes of your time if you put all the steps where you do something together. Then in terms of advantages, this is very subjective but flavor wise, there are many and just for the pleasure of experimenting, it's worth it IMO. As for the business perspective you brought up, if you follow my recipes, you will end up with 2 different products. For one bottle of 1L of Aperol, you will get One batch of 650 ml to make Negronis (because of the added vodka) and one batch of 850 ml of "faux lime" acid Aperol to use in replacement of lime juice. Let's say you paid 20$ for your bottle (not sure of the price where you are but I pay 15 euros for a liter) that will give you enough Fortified Aperol to make 26 Negronis and 28 sours for a total 54 cocktails with 0.37$ added cost per cocktail. Which is pretty much the price of an oz of Campari or the cost of a lime. So I don't think this should be a concern. Lastly, if you believe only 100 person in the world would notice the difference, you most definitely didn't try it because the flavor difference is highly noticeable. This is my own opinion and I can note a different gin in my Negroni so I might have a more sensitive palate than most of the people but I know I'm not alone and without a doubt sharing that with more than one hundred cocktail lovers. I want to reiterate the first sentence, if it's not for you, it's not and I respect that but I don't want others to be discouraged to try this out because of your comment alone. Now they will have both sides of the coin ;) Cheers!

[@erionbardhoci283]

You guys wasting time! seriously wtf !!

[@evil_chupacabra6364]

1 aperol wasted, imho ((((

[@Mamadordeculosprofesional]

You can concentrate vodka by oversaturating it with table salt. The straight sodium kind without potassium. The water separates itself and sinks. Afterwards, remove the top layer of alcohol with a large syringe and you can basically get up to 85% purity ethyllic alcohol.

[@Gigabajts]

Super interesting!!

[@TrufflesOnTheRocks]

Thank you!