Pro Tips to Master Your Cocktail Parties + 2 Pre Batched Cocktails

[@TrufflesOnTheRocks]

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[@tanja0677]

The price is ridiculous, sorry

[@sa9amisan]

Whoa! this is the first time i’ve been pulled in by the ad. I WANT THAT SO BAD!

[@sefraisik9142]

OMG I feel more then ready to party right now! That ice.. .Crystal clear!! Just how I love it. Oh..Can I top my Campari Paloma with Champagne??? It's Christmas after all 😁

[@TheGreatTreeAlliance]

Love the vids on prebatched cocktails. There are so many cool and practical techniques you can use.

[@jakubn4736]

Can you share where did you bought this atomizer you use for lemon spray?

[@BigHairyCrank]

I bought a Klaris...woo hoo...thanks for the discount. Ho ho ho...merry christmas to me. Going to be making some freezer door Old Fashioned (traditional and banana justino), God Father & Campari Palomas, and have a party. If you haven't tried the "sauce" recipe, I highly recommend it. It's good and feel less guilty about tossing half used oranges into the trash.

[@TrufflesOnTheRocks]

Merry Christmas my friend! You will love your Klaris I'm sure. Thanks for the Sauce shout out!

[@jpcampbell]

Made the cock and bull for our christmas party. I still had to make a lot of cocktails for the crowd but when i wanted on, it was there for me and it was amazing. Thank you.

[@Mistercunningham]

Thanks so much for this! Both are delicious!

[@RolfReibach]

I only made one pre-batched cocktail before. It was your clarified Mai Tai, but with pistachio syrup. A lot of work, yet well worth it and adventurous. I'll try these ones as well🎉

[@TrufflesOnTheRocks]

I'm glad you think it was worth it! This one is a bit simpler to make but there still a bit of work with the super juice. But the beauty of it is it's shelf stable. I hope you will like it. Cheers!

[@sebastiantillmann1669]

Great Video! What’s that atomizer?

[@XIPUFFIX]

Where do you get those glass bottles to store the premade batch?

[@CoffeinCowboy]

1:42 Where can I get that spray bottle?

[@half2852]

First, this was so delicious even more so after letting it "age" after a few days! I always love the convenience of a batched cocktail, especially after a long day, so thank you (and always for your content)! Second, I tried scouring your videos but could not find it, didn't you recommend a cocktail app based on what ingredients we already have? Thanks!

[@will5430]

Good stuff! I ordered some malic acid to make the Paloma

[@ursoouindio]

Can't find grapefruit around here. Would it work with orange?

[@ryanvogel1901]

How do you know how to calculate dilution for your cocktails? I make a lot of variations on Negroni's but I find myself just stirring them with ice before bottling them because I'm nervous I will over dilute.

[@julioriviera]

Jean can put this recipe of super juice in a freezer for after lets say 3 months use??

[@gabrielbressane3208]

Hello! I love your content, amazing videos and tips! Thanks for sharing. I have a doubt, why not add the juice of the grapefruit, filtered, to the super juice?

[@dustins4376]

The point was to remove all fresh juice in order to increase the shelf life of the mixed cocktail.

[@TrufflesOnTheRocks]

it would lower the shelf life of it and also, you would change the ph to something less acidic.

[@roadcrewfilms]

amazing channel!!

[@rbilabronze2653]

Thanks for the great video. For the Paloma approx. how much sparkling water do you top off with?

[@TrufflesOnTheRocks]

About 2-3 oz

[@MoKiShea]

I made the grapefruit superjuice and love it! I haven't made the paloma just yet, but I tried the other recipe you posted on IG and that was fantastic! I've been needing a better solution for grapefruit juice bc I don't use it often enough to keep fresh fruit around and the little cans taste horrible. I'm struggling some with finding the best way to modify recipes with the superjuice though. I'm wondering if replacing the citrus and grapefruit with the superjuice and bumping up the syrup will push drinks farther in the sour cocktail flavor profile, but on the other hand lowering the specs could remove too much dilution. If you could explain your process with going about this it would be very helpful!

[@TrufflesOnTheRocks]

Hey there! I'm happy to hear you liked the acid adjusted juice and the IG cocktail too. I would love to help you but I don't understand your question. The juice is at the same ph than lime but it tastes like grapefruit. So you should not be using more of that juice than you would use lime in a cocktail. I hope this helps. Cheers!

[@MoKiShea]

@TrufflesOnTheRocks thank you for replying! Sorry, I was having trouble wording it, but it would probably be easier if I just gave an example. How would you modify a recipe using the acid adjusted grapefruit superjuice if for example the original recipe called for 1oz grapefruit juice, 1/2 oz lime, 1/2 oz simple? I would think substituting the lime and grapefruit with 1/2 oz superjuice would remove too much dilution and possibly too little grapefruit flavor. Do you think 1oz superjuice to 1oz simple would maintain the same flavor profile?

[@TrufflesOnTheRocks]

@@MoKiShea I think 1:1 would work pretty well but the best would be to make a grapefruit super juice with grapefruit acidity and make one with the same specs you did but with lime peels to make a shelf stable lime super juice and use those instead

[@MarcusKovesi]

Not 100% sure why you use so little cognac in the Cock n Bull. There’s meant to be a 2:3 ratio of cognac to bourbon, which would be 210mls of cognac to 315mls of bourbon - not the 105 you use here. Surely the cognac won’t reduce the freezing point?

[@MarcusKovesi]

In fact - all the ingredients are 40% or higher and if you keep the original ratios of spirits, and the dilution shouldn’t get it down below 30% total ABV

[@Wallstreetavarice]

Have you tried it yet? I personally wouldn't want more cognac in it.

[@MarcusKovesi]

@@Wallstreetavarice I haven’t… Just curious about the ratios here because there’s no reason to change them from the recipe in order to keep it above freezing point. If it’s to improve on the original recipe, that’s fine, but the impression I got was that it was because otherwise it’d freeze.

[@jurgenandrag3181]

I would love to have a superjuice alternative that uses tinctures made with citrus peels or essences made with essential oils.

[@DessertRat]

That would give you the flavor, but not the acid.

[@jurgenandrag3181]

​@DessertRat yeah, that's what I mean by a recipe for a superjuice alternative. I.e. an acid mix with tincture/essence and probably xanthan gum or something else to give mouth feel or texture.

[@DessertRat]

@@jurgenandrag3181 Then you’re pretty much right back to a version of super juice. Darcy over on the Art of Drink channel has a version using essential oil to amp up the flavor, if that’s what you’re looking for.

[@jurgenandrag3181]

​@@DessertRatI'm looking for a way to make it without fresh fruit at the time of "assembly" for lack of a better word.

[@DessertRat]

@@jurgenandrag3181 You can do it without the fresh juice using the essential oil, acids, and water, but it’ll taste less freshl. Not sure what you’d gain, since super juice lasts quite awhile in the refrigerator. It’s probably better just to use the commercial truly shelf stable “juices” if you need a juiceless juice.

[@nickmonts]

If allot of people come over i make prebatches and a sangria Glassware.. nope not doing dishes Garnish... more mess to clean up

[@MyDailyPerspective]

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