Denis Millionov at City Space bar. Masterclass 2011.

Cocktail by Denis Millionov performed at City Space bar.
Music from bartenders videos in a new Album by Michael Voinov:
band.link/voinov_liquid_dreams

[@gabrielmendes2849]

O toque contemporâneo da Mixologia Molecular é inigualável.

[@JonasClark]

Every bartender develops a style that's comfortable for them. Many people who've been tending for decades end up with arm and shoulder problems due to shaking; some techniques that look silly to us are simply the tender finding a method which doesn't make their arms hurt by the end of the shift, while still getting the necessary action.

[@MrPaolobonetto]

amazing video

[@marlonrubi]

Just beautiful I need one of those thing at 1:59 when he crab the thyme has a shape of a little hand.

[@supremepopsicle]

Hogwart's next potion master, Totalus Hangoverus

[@bearj.4363]

It's a spirit or liqueur that is turned into "caviar". It has a jelly exterior and a liquid interior. There are several methods you can use to make some. Some involve chemistry kits, others involve sheets of gelatin and near frozen tubs of cooking oil.

[@user-nq6sd7zq1q]

Денис это превосходно

[@nicholascrouse2993]

any ideas where to look for a distillation apparatus like that one?

[@josealfredomendoza3361]

amazing. I want to develop skills like these bartenders at city space bar.

[@randal1221]

any one know where i can find that glass still thats in the video?

[@josealfredomendoza3361]

amazing but crazy bartending skills. I've never seen these kind of mix drinks before. gotta learn.

[@ezzioezzio8]

what spices you have used?

[@hearzone1337]

they dont shake for the taste they do it for cooling the drinks, shaking in the sort of circular motion like this guy does prevents the ice from crushing which would make it melt alot faster after serving the drink. but yeah it looks stupid, but its necessary

[@SoeunSophors]

Nice

[@TheTrollFromUK]

How much would that cost

[@FraMcGuinness8]

City space genius.

[@Flackon]

It said "molecula caviar" but I'm not sure if it's actually related to caviar or it is some sor of jelly preparation.

[@trolleycaeser]

what are the two things he used after the thyme? it looked like some sort of seed and.....perfume...XDD.

[@Tusslrussl]

i dont understand what was being distilled? and never used?

[@HopeEaston007]

+Guck Foogle It looks like red currant ..

[@Adriana-ex1vx]

alguien sabe como se llama la flor morada que sale en el seg 8 .... urge para receta

[@maximojavier6189]

Si no vi mal creo que es Tomillo.

[@tremor4545]

its for the condensation

[@cristianosantana5968]

pls teach me senpai

[@jungkyu94]

some stupid said shaking doesn't influence to taste lol

[@JonasClark]

I suspect that most of the negative comments on these videos are from the sort of people who look at modern art that's not to their personal taste and say, "I know art when I see it. And THAT is NOT art. It's worthless crap."

[@denemebirki826]

1:33 - 1:45 hahahahaaaaha duffy duck

[@Dominikmj]

This is not really correct. Please prefer to the "shaking research" of cooking issues [Dave Arnold]. The shake style will not determine the dilution or the temperature. Also you strain the shaken ice off - and don't use it. The style of the shaking is an imitation of the Japanese style. And while I quite like it, if Hidetsugu Ueno [or other Japanese] doing it, I think it is a bit annoying, that any try hard is copying it...

[@jakobhawkinz8761]

Nice skills ...but that wrap looks tacky