Stop Muddling, Start Mint Washing - New Cocktail Hack

[@TrufflesOnTheRocks]

For me this was a reel game changer! I always loose my fresh herbs and on top of that, I absolutely loved the mint flavor in the gin. I truly believe in this new hack. Hope you'll like it too. Cheers!

[@mattfalk8493]

Would the same technique work for berries for like a Bramble or Clover Club recipe.... 2 of my favourites

[@artemykuznetsov3457]

@@mattfalk8493 regular infusion works well. And in your cases you need particals of berries to be part of drink at least for the tecsture. Idk. Its like using any homemade berry syrup with this coctails. Not gonna work I suppose

[@Kuichio]

Hi! This video is awesome. I just have one question. For the Outside, you say 1oz of lime juice, but it looks like you use a lemon. Is this about preference? If not, which are we meant to use?

[@quellala3425]

May I ask what is the shelf life?

[@TrufflesOnTheRocks]

@@quellala3425 I still have a batch of it in my fridge from when I shot that video and it's still good.

[@tpoche5976]

I like to infuse my simple syrup with mint by adding it to the hot simple for about 10 minutes (essentially a mint tea) and straining - lasts for a couple of weeks in the fridge and great for mojitos and Eastsides. I’ll do alcohol infuses with more vegetal things like cucumber and gin.

[@anthonykalpahides1755]

Three questions: 1) isn’t the color of a typical white spirit that has been mint-washed going to start browning through time ? 2) if we accelerate the oleo saccharum technique by applying the sous vide method, is there a possibility that we destroy the oils and make it get brown faster ? 3) what if we blanch the herbs first ?

[@tzor]

One of the interesting things about Empress Gin is that it really is a good PH color tester. While everyone generally makes "sours" and adds acid to the gin, moving it from purple to pink, if you go the opposite way, adding alkaline water to the gin, it goes to a light bright blue. Of course, I'm not a great mixologist, and that's where I left it. But if you mint washed the gin and then added the alkaline water ...

[@ginogatti6845]

Hands down one of the best and most inspiring videos I've seen

[@sawyersmith3965]

You can use a cream whipper and strainer to infuse the mint faster.

[@shooteveryday1841]

I used a whipper and created a mint extract. It’s been very shelf stable, retaining its taste. Used a couple mint bouquets and an everclear/vodka mixture

[@curvin4]

They say great minds think alike as I've been doing this exact method at home with lemon grass and basil and my local white rum, 2 oz in an ice filled glass and top up with Coca-Cola, give it a try and tell me what you think, I call it the welcome drink as it's the first drink you'll get when you enter my home. I am so happy to learn that there's a name for this method, thank you again and your talent is inspiring

[@owenleynes7086]

i like how i discovered this completely on my own just by making flavored everclear

[@sefraisik9142]

Having a bottle of cocktails ready to be drank in my fridge...Absolutely Stunning!!! With the freezer door bottles too...soon there won't have any space left for food in that fridge 😂

[@TrufflesOnTheRocks]

THat's exactly why we bought a second one HAHA!

[@sefraisik9142]

@@TrufflesOnTheRocks Absolutely!!! 😂🤣

[@nicholashoule3378]

This is amazing!, I've never been able to make mint simple that I liked... This seems like the answer!

[@father_jordan]

LOVE Empress 1908. This is a great technique, thanks for informing me! I only use my white rum with mojitos so I'm about to mint wash the entire bottle. 😂

[@fanliu3272]

I’m gonna try this recipe thanks for sharing. I tried to extract mint flavor with 96% voldka but maximum 20minutes I have to remove the mint from the liquid because longer extraction will make the flavor tastes like muddy, root dampness.

[@MugandaMan]

Very informative. Young bar manager here and you’ve earned my subscription!

[@TrufflesOnTheRocks]

Thank you! Cheers!

[@GlenAndFriendsCooking]

Interesting technique -

[@Sam-gp1nm]

I've made a kiwi syrup using a similar technique and I'm using it to flavor ginger beer according to your recipe right now!

[@JohanBernhardsson]

I have to add this to my weekend plans! I have a bottle of empress on the shelf (I should order 2 more .... They are a stock item at home)

[@TrufflesOnTheRocks]

It’s a no brained for me if you like any fresh herbs cocktail. Have fun and let me know how it went when you tried it. Cheers

[@devinfarrington3571]

What was the math you used to come to the final ratio of rich syrup to gin? I've followed your instructions using Bacardi White, and it was delicious! Now, I want to tweak the ratios to lower the rich syrup ratio to 0.33 oz per 2 oz of spirit. Cheers!

[@sayyeasttolife6796]

Perfekt! I am having some friends over this weekend and will make one drink each this will simplify my drink and give more time for my friends 🍸❤️

[@ltramathorn]

Just tried this with basil instead of mint and it tastes great! Should the finished infused gin be kept in the fridge/freezer or is this still shelf stable even with the added sugar? If so what is the shelf life?

[@brianchassee]

I'm very curious about this myself. I think I'll be keeping it in the fridge. The basil worked well for you? That's what I plan to infuse with first. You used the same weights and specs and it came out tasty? I want to make a basil infused bramble with muddled berries that is shelf stable. I wonder about fiddling with this to infuse berries along with the herb.

[@scrubadubdub1067]

Mint julep is one of my favorite cocktails, cant wait to try it with this technique

[@TrufflesOnTheRocks]

Yes me too! I have to make some more tests with the technique to see if the oleo saccharin with less sugar will also work because with those specs, your Julep will be too sweet

[@scrubadubdub1067]

​@TrufflesOnTheRocks maybe less sugar, but more extraction time?

[@TrufflesOnTheRocks]

Thats tricky because the more you leave it the bigger the chances to develop the bad flavors. I'll keep you guys posted that's for sure.

[@Peanutbutterviolin]

Try Mint Tea infusion works Great

[@michaelpeper2778]

@@TrufflesOnTheRocks Please report back! I was thinking that these ratios are great for a sour, but wouldn't quite work in a julep. And that seems like a great application for this technique. I'd love to know how to balance the sweetness before using an entire bottle to experiment.

[@kiwee1332]

I tried it and the mint flavor is REALLY strong, I loved it but I guess for some ppl it might be a bit too much for cocktails with few ingredients, so it needs good balancing

[@SiebePalmen]

So your mintwashed gin is basically a mint liqueur right? Spirit + sugar + flavouring. Interesting technique though, wondering if this will work with violets or elderflowers as well. Love using my vacuum machine (and sous vide when I need to), so will definitely try this out!

[@halakon666]

Yeah, nothing new. But I guess it’s nice to see it being done.

[@danieln6613]

Nice, I'll try it once I get some mint next time :) I usually use Dave Arnold's method of infusing spirits with mint in an iSi whipper, works pretty well too

[@TrufflesOnTheRocks]

I like this method for "à la minute" but I think it doesnt hold well the test of time with fresh herbs. Have you tried to keep larger bacthes of ISI infused fresh herbs spirits?

[@jarrardscott]

Interesting using an oleo saccharum. I was really expecting making a herb oil the traditional way (blanch, blend with neutral oil, strain through cheese cloth) then doing a normal fat wash of the spirit. I wonder how effective that would be

[@CZW]

As a Chef does the Ultra Fine Sugar serve the same purpose as a "dry brine" does on meats? We use dry brines to create an outer layer (crust) to lock in moisture. But mint leaves being so thin, in my hypothesis (I told my HS science teacher I wouldnt need that word), would just extract the oils needed for flavoring the drink.

[@omgitsjulian]

Im always excited to see your new videos! Looking forward to this weekend project - beautiful work all around!

[@TrufflesOnTheRocks]

Thank you for being at the Rendez-Vous! Cheers! Keep me posted when you try it. I was very impressed!

[@mazer1996]

Amazing i will try to do a mojito with this technique 🎉

[@TrufflesOnTheRocks]

You will love it I'm sure! Please report back when you have tried it. CHeers!

[@ryancarroll6295]

Awesome video! Tastewise, how does it compare to Kevin Kos' lime and mint cordial in say a mojito? Noting that you'll still need to add lime to a mint washed rum.

[@UnofficialKmart]

I love seeing new techniques to extract flavor from fresh ingredients! Have you tried this with other herbs yet? I think I need to try this with a gin basil smash.

[@TrufflesOnTheRocks]

Just made a basil gin batch with the exact same ratio and it was wonderful! So do it! It'S great ;)

[@iliyazotkov1692]

@@TrufflesOnTheRocks is the colour will remain green

[@FabricioRodriguezM]

I bought a bottle og this gin today because of this video.

[@TrufflesOnTheRocks]

So cool! Enjoy!

[@carl_busch]

Lovethis idea!! All ready have some ideas.

[@bennygamus6119]

What if you make the oleo sacharum, than add water and strain (or hot water? Or perhaps blend like other syrup recipes) will it make a mint syrup that lasts? Or is it essential to make alcohol infusion for it to last a few weeks?

[@lucaswarner9756]

This is really cool! I’m excited to experiment with it. I’m curious if it will work with other delicate ingredients, like fresh flowers

[@oreokills]

mmh going to try it withe wodka make mint extract, like vanilla extract you use wodka to to make it

[@willbrazil5544]

Thanks!

[@TrufflesOnTheRocks]

Thank you x 1000000 🤩

[@aaronbath]

Great video as always. I have to ask, what is that clear glass coffee dripper with the round wooden flange you use to filter the gin? I've never see one like that before. Can you link to that product? Thanks.

[@lucacolesanti1417]

first of all thanks for your amazing videos and all the effort you put in making those! i loved this guide and tried it, but i got just one issue. after leaving the mint with the sugar sitting for 24hrs it the fridge, i found the mint like it was "cooked", maybe very oxidized. i tried to wash my spirit anyway, but the result was something like mint tea tasting. any advice?

[@Regodian]

butterfly mojito 😍😍😍

[@ponymaster2939]

So here's a recipe most people can make and doesn't require a fancy equipment (unless you call a blender fancy equipment) Boil your mint for 15 secs then immediately shock it in ice water. Then pick the leaves and blend them on high speed with simple syrup. Strain and you have a syrup that tastes like fresh mint, and unlike this recipe, you don't need to dedicate an entire bottle to it

[@ibandribew]

What's the benefit of freezing?

[@Stephen_Curtin]

Looking forward to giving this a try

[@TrufflesOnTheRocks]

Keep me posted when you do. I really like the gin and this ratio is prefect for sour style cocktails. Now I want to try with lower sugar ratio to see if the extraction is as powerful. This would be awesome for cocktails like the Mint Julep for example.

[@fabritziocandiani5174]

Hey mate, where did you get those messuring cups with the strainers ? - love your worK!

[@warpacademy]

Really love your videos. I actually grew up in Victoria where they make Empress gin. One comment I'd make here is that I would prefer to see a method using only glass. There's a reason spirits are stored in glass; alcohol is a solvent. It will leach toxic chemicals from soft plastic rapidly, and this is exacerbated by freezing the bag. I wonder if you can adapt the technique to use stable glass containers that don't run the risk of taking on harmful chemical components of soft plastic bags. Please keep up the videos. Your content is very well done. Cheers.

[@Joel-wn2cg]

The most toxic thing in any cocktail is always the alcohol. Don't get me wrong; I love making and drinking cocktails and alcohol more generally. But let's not pretend that the plastic is significant here.

[@Marc-uy7hp]

Where can I get the stainless silver mixing trays you use? They’re like built ins at a bar but aren’t t built in. Also keen to know what strainer you used to filter the gin (not your cocktail strainer, the coffee filter sized one). Also that square bitters bottle is dope. Is it sold commercially or did you just find it somewhere?

[@damian2779]

It's just infusing with mint... I prefer muddling whenever I want and not wasting whole bottle for mint aroma.

[@arinasuchde3708]

Love it! I just used a huge bunch of mint last week to make an agar clarified syrup.. Going to try this next! Also, been meanig to ask which precision scale do you use? I could not find a link for it among the other products.

[@sebassolis1380]

Its amazing! Is there any other gin you would recommend? i mean one easier to find haha

[@TrufflesOnTheRocks]

Well try with a regular london dry gin and you should be happy

[@GDore-mb9zq]

Is it a different recipe to mint wash rum for mojitos?

[@reibelalla2266]

Can u do this like a syrup of mint of you dont want alcohol?

[@FabricioRodriguezM]

I suggest, for the sexy theater, add the elderberry liquor at the table. Let the guest marvel when the color changes.

[@SinghaAwfz]

your shaker looks incredible! would you mind sharing where did you get it?

[@TrufflesOnTheRocks]

Thanks! I get that a lot LOL Look for a Yarai crystal shaker online and you should find something. Cheers!

[@lofdz]

Once I'm done with the process (with RUM), all I'd have to do is add the soda water for a mojito, or do I need to add other mixers/ingredients?

[@xavsneak8741]

Does it color the spirit a little bit or not at all (of course not with the empress but with a clear one)? If not, very interesting to make a clear basil smash imo

[@localtokyo5616]

Curious where the source is.

[@DirtyHairy01]

Your content is alway top tier amazing! 🥳👍

[@TrufflesOnTheRocks]

Thank you 😜

[@gmnelli]

Love that coupe glass. Where is that from?

[@TrufflesOnTheRocks]

The first one is Longchamp and the second one is Waterford

[@joelschaefer2066]

I found your content a week ago and love it! I just mint-washed a bottle of Empress and it is delicious. I used mint that I have growing in my yard, which isn't the same variety as the kind that is typically sold in stores. It has a more subtle mint flavor, and I was worried the end product would be a gin with just a hint of mint. I shouldn't have worried. The flavor is definitely mint forward...bright and super refreshing. Question: Should the bottle of mint washed Empress and / or the pre-mixed southside 2.0 be stored in the refrigerator or can they be left out at room temperature?

[@elfillari]

In Finland we circulate the full bottles of alcohol (potatoe moonshine) in snow and superhot sauna! In snow the bottle is full, after being in sauna bottle is empty! If the color is changed to yellow/brownish meanwhile, then the guy called Reijo has been visiting from the neighborhood. He have a diabetes and need to ureanate quite often

[@lucasmackay8591]

How long would the prebatch last considering there is a fortified wine in it?

[@stropyboy11]

Considering the fact that 1) it's getting placed in the fridge and 2) the resulting prebatch has an ABV around 25%, I'd say you're probably good to leave it in the fridge for several months without dramatic change in flavor.

[@jhcarrothers]

Is there a reason with the batched one you went just acids not juice?

[@drinkswithdave]

Wow, first time I've seen this technique. - Thanks for the tip! One question however, how long does the mint flavor last before it starts to change or fade?

[@TrufflesOnTheRocks]

its pretty stable. Ive had mine for 3 weeks now and I didn't notice much changes

[@carlosrecarey9036]

Great Men... In our bar every day the Gin Basil smash becomes more popular, that's why we recreate a cucumber and basil syrup, but with this technique I think it can be even better. Thank you 🫶

[@MixingUpTiki]

I wonder how this technique compares to rapid infusing the mint into a spirit with an iSi whipper, in regards to flavor and shelf life.

[@TrufflesOnTheRocks]

I'm sure flavor is close but better and shelf life is without a doubt significantly longer due to the avoidance of oxidation throughout the process when mint washing. With the ISI infusion the oxidation, because of the forced gaz, makes the oxidation 10x faster. I didn't compare them side by side but that's me talking with my sense of logic. I should try it and report back. Cheers!

[@MixingUpTiki]

@@TrufflesOnTheRocks sounds logical to me

[@christiansaul7289]

Which sealer machine do you have?

[@jurgenandrag3181]

I have always done the rapid infusion with a cream whipper (whipping siphon) since Dave Arnold's chocolate nibs vodka video. Does that process also suffer from eventual oxidation?

[@TrufflesOnTheRocks]

I think this works great when you want to use the liquid completely when you make it. But with ISI infusion that's exactly the problem. You speed up the oxidation times 1000

[@koriplkoripl3293]

Hey, can I do it somehow without suvee bag and taking out all the air with machine? Like 'home method'? I was thinking of a jar filled fully with sugar and mint, but that would need to be a really precisely sized one. And that can be tough.

[@jesus007jebus]

You can approximate sous vide by adding the mint and sugar to a Ziploc bag, sealing the bag 95% of the way shut, and then dipping the bag into water so that only the open part of the bag is above the water right before you seal it. The water will force the majority of the air out so it will approximate sous vide without the need for a machine. Google "J Kenji Lopez Alt Sous Vide" for a more detailed guide.

[@Ciesal]

You don't even need to get all the air out. Can do the same thing with a jar, cambro or any container you can seal. Made infusions like this for a few years. Kind of like a shrub but just subbing spirit for vinegar

[@unneomexaenlacocina9380]

Hierbabuena makes the Best mojito

[@colesweeney5324]

What’s the math say if I wanted to do this for a south side where my spec would be 2 oz mint washed gin and simple syrup? I’m having trouble converting the algebra lol

[@eddiekautsch]

could i theoretically double the water dillution to change this from a 2:1 syrup to a 1:1 syrup?

[@omgitsjulian]

Wait!!!... hold-up.. can we do this with basil!?!?

[@TrufflesOnTheRocks]

Of course you can!

[@Peanutbutterviolin]

And with clear spirit does it oxidized and color change ?

[@TrufflesOnTheRocks]

It does affect the color slightly.

[@inyour4869]

So ugh, how do we do a batched mojito from there? Do we clarify using milk or agar?😅

[@TrufflesOnTheRocks]

You just add 1 oz of lime for every 2.5 oz of the mint washed spirit 😉

[@eddvillanueva4158]

el mojito lleva Gin?

[@gehanpanduka]

If i try this and remake this in a new vedio is it ok sir?

[@ryanfox5357]

Love it

[@Se9n.]

you said lime but looks like you used limon , does it mater?

[@TrufflesOnTheRocks]

In this cocktail, both work IMO.

[@birico]

Why don't vacuum after add the spirit?

[@TrufflesOnTheRocks]

Cause most vacuum machine will just make a mess of you try to vacuum liquid

[@Triadii]

9:05 that is the same gag I make when the drink is strong or I taste pure alcohol

[@poyiliu8986]

how long can you store it?

[@TrufflesOnTheRocks]

I've had mine stored at room temp for one month now and it still tastes great

[@ikotmaciek541]

6:25 I do the same in front of quests

[@joewansbrough2291]

Fantastic pairing of Empress with the mint infusion. The two flavours really complement each other. I have experienced a fair number of “2.0s” in my time, may even have overused the term myself, but your South Side 2.0 was the bomb! For a layman it is hard to describe how good this was, but I felt like I could taste and smell everything. Serve this at a dinner party as a pre-batch (without mint oil, but used thinly cut limes). Everyone wanted to guess the recipe. Sent your link to the guests because they need to see you in action.

[@qweqwe1324]

That "lime" you juiced looks awful yellow to be a lime XD

[@TrufflesOnTheRocks]

Seriously, that's what you get from the whole video? C'mon LOL

[@johnolmos8670]

Creme de menthe?

[@TrufflesOnTheRocks]

😱 why I haven’t think of it ? Great idea

[@johnolmos8670]

@@TrufflesOnTheRocks Basil would be pretty awesome also. Never heard of a Creme de Basil

[@JohnCarlson221]

Idk why this is called mint washed and not just a mint cordial, but either way cool technique.

[@TrufflesOnTheRocks]

Since you extract the oil from the mi t leaves with the oleo saccharum, I guess that’s considered like a wash

[@passanglama9460]

Super like

[@Antonio252]

😮

[@gema8243]

👌🙋🏻‍♀️😍😍😍😍😍

[@TrufflesOnTheRocks]

Gracias 🙏

[@optiksnipegaming9720]

4:07

[@CatBarefield]

Team spank your mint 😏🌱 Edit: aghhhhhh dude tu me donnes soif!!!!! 🤤

[@TrufflesOnTheRocks]

HAHA! Spanky Minty

[@LegitJerome]

A hack is supposed to save me time, middling mint and simple syrup takes me 10 seconds

[@logankressly8218]

True but doing something like this ahead of time allows for speed during busy service, though I think breaking out equipment like this is unnecessary if you're just making it occasionally.

[@bonaface]

pre batching cocktails AKA BAD CUSTOMER SERVICE. shame on you claiming to be a bartender.

[@frankketalo]

i think pre batched cocktails are an idea for home bars if some one expects many visitors and do not want to make so many cocktails, not for the professional bar.

[@soupa8082]

But you can pre batch ingredients also. And next question is what if you serve wine or beer? Is it bad service if I Give someone Saute alcohol? So if it's not bad, why giving someone pre batch coctail may be bad? Other question, what if I wanna Give someone coctail from the Barrel? Negroni or Manhattan? Maybe somebody want to try my coctail but he can't because bonaface said that is bad service. Not all coctail are good to make pre batch. But sometimes it's imposible if you want to make it good. Milk punch? You can"t Not prebatch milk punched coctail. Ok, you can add some sugar in front of guest, But it' pretty stupid... And taste can be Not balanced.

[@jmdevmdqp]

You talk too much brother, you should be briefer and more concise.

[@maximecoubes1872]

Some people do stuff and some others comment. Guess which Side you on babe ?