Montelobos Smoked Tea Sour Cocktail - The Proper Pour with Charlotte Voisey - Small Screen

[@SmallScreenNetwork]

Jordan, Thank you for you answer to BetterCocktails question! It is that help and community that we love to foster here at Small Screen. Keep it up! Thank you for watching!

[@scolian]

This was an AMAZING cocktail! Thank you

[@SmallScreenNetwork]

Glad you enjoyed it! Thank you for watching!

[@efletch91]

Charlotte, I have to say that before I even saw this video I got the impression that you were familiar with tea. I think it was the way that you would sometimes pour your drinks in a sort of circular motion around the glass from a distance. When I saw this title I immediately knew you were probably using lapsang souchong! A wonderful idea, as always! Thanks so much for your creativity.

[@SmallScreenNetwork]

Evan B Thank you for watching!

[@La_sagne]

It's the britishness!

[@theteacupoflife]

Lapsang Souchong is probably my favourite tea to add to dishes/drinks. This one sounds lovely. I can only imagine how wonderful the smokiness was!

[@rusfeld6679]

I like to add dry smoked chipotle in the first shake and a smoked chipotle chip right no top.I love Montelobos

[@SmallScreenNetwork]

That sounds fantastic!

[@SmallScreenNetwork]

Mark, That is exactly how Charlotte does it; make the tea and use that just as you would using water to make simple syrup. Simple as that! Thank you for watching!

[@LenSharoFF]

Do you boil the leaves? How would you get the tea flavour to come out? And simple sirup is that 1:1 sugar /water (or finished tea) do you wait until the tea has been brewing long enough? Or would you boil it up with water?

[@BetterCocktails]

Yeah. I would have just left it in the tin so that's why I was curious if there was some reason she made the switch.

[@garrettjones4967]

looks and sounds so amazing. anyone know if you can simply smoke your own store bought loose leaf black tea?

[@ubrbzkr]

Lapsang Souchong is dried over a smokey pine fire. You could maybe smoke a plain black tea, but it is the drying of the fresh leaves in pine smoke that really infuse the flavor.

[@TSradlman]

I came here from BAR-TIMES and I have to say, she spills abslolute everything!

[@AwesomeCatMeow]

Hi, wondering on method for making your Lapsang simple syrup. I have made it by brewing some strong lapsang tea, then using that instead of water. Or did you put water, sugar & tea leaves in together, then strain? Thanks

[@jordansteffen]

When doing a dry shake, the tin and glass don't form a very good seal because there is no lowering of temperature to contract the tin around the glass forming a tight seal-- that's why the tin on tin action happened in the first place. I'm not really sure of the reason behind switching to a glass though, you would think she could just keep it tin on tin? Perhaps it's just because it looks better.

[@devilhunterred]

The switch to glass is just to show you what dry shaking does with egg white.

[@ERICKU1119]

how to make infused Lapsang Souchong Tea Simple Syrup ?

[@SmallScreenNetwork]

JUI_KANG KU You start by making the tea just as you normally would. Then, simply use that in place of water and make simple syrup as you normally would. It is that simple! Thank you for watching!

[@Rjtcg]

Nice drink. Bit to many spillages on the bar. Would use a two step shake myself

[@CandyHam]

Interesting. Usually agave cocktails have lime instead of lemon.

[@Jutaisc2]

lime would probably overpower any tea flavor in this drink. And honestly, they are interchangeable based on preference.

[@BetterCocktails]

Nicely made sour. Do you know why she transferred it from the tin to the glass before shaking with ice?

[@devilhunterred]

The switch to glass is just to show you what dry shaking does with egg white.

[@LenSharoFF]

@@devilhunterred and what does it do exactly? Why not just shake everything with ice to begin with and then double fine strain? What extra effect does it do? Im realy interested

[@devilhunterred]

@@LenSharoFF cold liquids reduces air bubbles so it means the foam from the egg white will be a lot smaller. Dry shake is to maximize the amount of egg white foam. You can try the simple experiment at home of wet shake egg white with ice first, then dry shake for about 7 seconds. Second method just wet shake for 30 seconds straight. You will find the first method produces far more foam.

[@LenSharoFF]

@@devilhunterred that is nice indeed, and make chemical sense, but what about the process for whether to shake or dryshake first? I see some pople dryshake first and shake with ice afterwards, while others do the opposite. And then ofcause the big question What is the best eggwhite ratio? I find it that if I use too much I get this wierd clumsy feeling in the back of my throat. But the foam, ohh the foam layer, is just magnificent 🙌

[@devilhunterred]

@@LenSharoFF I generally only ever use 0.75 - 1 oz of liquid egg white in any cocktails, that's more than enough to create substantial foam. From my professional experience, there are 3 methods to make foam on a drink, from making the least foam to making the most foam: plain wet shake < dry shake then wet shake < wet shake then dry shake You can choose one of the 3 methods to further adjust how much foam you want to turn out for the drink, dry shaking longer also creates more foam, of course.

[@CandyHam]

who makes her squeeze bottle??

[@dhoomunjanvi6577]

nice

[@boqiaoqiao]

This kind of tea can be mixed with alcohol it?

[@lenovopro977]

Just to understand pouring the egg white first won't the citrus and alcohol cook the egg white

[@edwarddutra7829]

The citrus will definitely cook the egg white regardless. The problem with putting the egg white in first is it now you have your hands dirty with a poultry products and should wash your hands before finishing the cocktail. Putting the egg white in last means that the cocktail is already made and if somebody wants to omit the egg white, you can do that without having to clean an entire set up.

[@julianmaechler]

I guess this would also work nicely with a peaty scotch

[@SmallScreenNetwork]

+Julian Mächler Give it a try!

[@bsmmix]

vegan alternative?

[@SmallScreenNetwork]

Use Aquafaba.

[@bsmmix]

@@SmallScreenNetwork Thanks

[@mezcaltalk4354]

🔥🔥🔥

[@BeastOfTraal]

I like tea in cocktails Earl Grey works well with gin

[@chucknaldo]

Tin on tin action!

[@willeett]

You should get your own channel.

[@SmallScreenNetwork]

Thank you for watching, willeett! Check out Charlotte's other episodes of The Proper Pour here on Small Screen: kzbin.info/aero/PL9DCDEE3116443B70

[@willeett]

Thx!

[@mathisbailey794]

She did that!...werk!

[@rickyspanish2313]

This cocktail might be worth a try. I'd probably skip the tea garning, though. Getting loose tea in your mouth while drinking is rather annoying.

[@edwarddutra7829]

This is a really nice cocktail which I am very interested in trying, but I definitely have some comments regarding this video. I believe, adding the egg white first is a Mistake. Because now the bartenders hands have a raw poultry products on them while she’s continuing to make a cocktail. Adding the egg white last means you can either omit the egg white if someone decides not to have it or once the cocktail is done you have to wash your shaker tins anyway so therefore, you wash your hands before making a second cocktail. Switching things between shakes, does not make any sense whatsoever. And every other video I have seen whether it is a dry shake or reverse dry shake only two shaker tins are used. The method she used, seems time-consuming and wasteful. If you were at a busy bar using three cocktail shakers to make one cocktail would be a big no-no. @montelobos, or if you’re going to sponsor a video using your product you may want to make sure the producers do their due diligence and understand the product that they are selling. While tequila and Mezcal may seem similar. There is a vast difference between the two like the types of agave that are used, the states in Mexico, in which they are produced, and most importantly the methods in which they are produced.

[@h07swilkinson96]

Smash

[@archityps]

Beautiful girl) Looks like Melissa Joan Hart

[@ibizabartenders]

stop videos with this homelady and back with Jamie Boudreau, please!!!!!

[@pranavgautam96]

Clean that kitchen first!!

[@swedendive]

Bad video. And also why have a dead poor animal in the room? Not very ethic

[@EddieHarby]

bad technique