Ultimate Texture Cocktail Hack - How To Make Better Manhattan and Negroni

Ultimate Texture Cocktail Hack - How To Make Better Manhattan and Negroni
This simple trick we are used to make for syrups will take your cocktails like the Manhattan and Negroni to new heights. The texture is enhanced tenfold and the flavor remain intact. I absolutely LOVE this idea!
MY FRENCH KZbin CHANNEL ➡️ ‪@distilleriecherryriver‬ / channel
JOIN OUR PATREON ➡️ patreon.com/to...
PATREON SHOP FOR THE EBOOKS ➡️ / shop
MY CLEAR ICE MAKER ➡️ www.craftklari...
DON'T FORGET THE PROMO CODE TOTR10 FOR YOUR 1O% DISCOUNT
WHAT YOU WILL NEED FOR THIS RECIPE ➡️
GUM POWDER geni.us/FkVvfY
MY TOP COCKTAIL GEAR
Shaker geni.us/9rmIH
Mixing Glass geni.us/FF5HFJ
Strainer geni.us/BjWZ
Jigger geni.us/NcdVTO
Crushed Ice Kit geni.us/pv4m
Bitter Bottles geni.us/5OAx8
MY VIDEO / PHOTO GEAR
A Camera geni.us/PoZ9z96
B Camera geni.us/3CqyYBt
Main Light (America) geni.us/NgnD
Main Light (Europe) geni.us/HN1IbO
B Light geni.us/wX9q
Tripod geni.us/5oteL
Reflector and diffuser geni.us/miXF6
Speed Lights geni.us/iOJ1
Soft boxes
geni.us/y2Fbmk
geni.us/I777
My Smoke Top ➡️ middletonmixol...
Here's a selection of more products I'm sure you would love! Make sure it is the right fit for you before buying. Cheers!
MY DAY TO DAY GLASSWARE
Nick & Nora geni.us/oainp8X
Coupette geni.us/uLWWm
Highball geni.us/HwRl
BAR LIBRARY
COCKTAIL CODEX BOOK geni.us/Hs3Uqnh
MEHAAN'S BARTENDER MANUAL geni.us/ZqzT
IMBIBE! geni.us/iUmNrVY
THE SAVOY COCKTAIL BOOK geni.us/PSAYlG
LIQUID INTELLIGENCE geni.us/Os7K8r
DEATH & CO geni.us/kg4V
MY WATCH
geni.us/Er2d2o
As an Amazon Associate I earn from qualifying purchases. I get commissions for purchases made through links in this post.
How to make the Gomme Vemrouth for the best Manhattan
In a sealable jar add
40 gr Gomme arabic powder
80 gr Sweet vermouth
Stir to mix
Close and let rest at room temp for 2-3 hours
Then, add 450 gr more of sweet vermouth
Stir to mix
Bottle uo and enjoy
Will keep in the fridge 30 days
What's up, my friends! Ready to chill out and up your cocktail game? Join me in this exciting video where I spill the beans on creating the most amazing texture in cocktails ever! I'll be sharing insider tips and techniques to transform your ordinary drinks into extraordinary velvety delights. Get ready to master the art of crafting cocktails that will impress and refresh.
Follow Truffles On The Rocks on Instagram for more food and cocktail recipes
/ trufflesontherocks
We got you covered for how to make the best cocktails drink, cocktails easy to make and easy rum cocktail recipes to make at home.
#COCKTAILS #Clarifiedcocktails #COCKTAILHACK
My favourite cocktail related KZbin channels
How To Drink
The Educated Barfly
Steve the Bartender
THE BONNEVILLE COCKTAIL COLLECTION
Kevin Kos
Anders Erickson

[@TrufflesOnTheRocks]

If you want to hear me making cocktails in french, come and say hi! www.youtube.com/@distilleriecherryriver

[@SandstormGT]

Damn! This is exactly how i feel....I love the flavor profile of a Manhattan but not a fan of how thin it is. Definitely going to be making a batch of gomm cocchi di torino!

[@TrufflesOnTheRocks]

Awesome! Let me know how it goes, I am curious. Cheers my friend!

[@bchriqui]

Wow just tried it with both Negroni and Manhattan, amazing JF, never thought about texture in cocktail but this really improved both, I'm hooked, thanks for the video !

[@stephane.foisy.186]

Definitly making this!!! Will even try with dry vermouth for a luxirous martini

[@DavidMTim]

For a whole 750ml bottle, add hydrate 61 gm of gomme arabic powder in 122 ml of vermouth. Then add the remaining bottle of vermouth (628 ml).

[@haiwakatta]

Why hydrate the gomme arabic powder first? Is there anything wrong with putting 61g of powder into a bottle of vermouth?

[@jays1752]

Been doing this to my freezer martinis for many years (though my ratios are different). It solved a problem I had with that cocktail since I started drinking them in my mid-20's: too thin and flimsy if you add correct dilution but if you don't the alcohol is overpowering. Took me a little while to realize I couldn't dilute the arabic in the spirit but COULD in the vermouth (you could also make a gomme/water solution and add it via the dilution). Soon used the technique to "correct" all those low proof cocktails like the Chrysanthemum, Bamboo and Adonis that are far too thin to really be enjoyable. Thank you for validating me but also revealing my secret to the world! Patrons at my bar always ask me why our stirred drinks are so voluptuous but aren't sweet. I never disclosed it was gomme arabic. Probably never will haha

[@beauranheim8694]

If the flavor of the gomme bothers you, try agar agar. Not sure if it's a one to one substitute but it is basically flavorless, so have fun experimenting.

[@qtbrown]

I always added 1/4 oz Grand Marnier to my Manhattans (stole from Employees Only) and always loved the extra body from it. Definitely going to try this! Also: just saw your video short and you inspired me to brown butter wash cocoa bitters for a spin on a boulevardier. Cheers!

[@sefraisik9142]

This is a game changer!! I love some texture in a cocktail 🖤

[@TrufflesOnTheRocks]

That’s why you love a Ceasar 😂

[@sefraisik9142]

@@TrufflesOnTheRocks 🤣😂 Those are the best HAHAHA

[@Quiet1-y9x]

Excellent idea. I have the same problem with the Manhattan and will be trying this.

[@sebastiantillmann1669]

Cool video! I did that last year with Tempus Fugit Creme de Banana for a Rum OF

[@bryano2130]

That sounds PHENOMENAL

[@TrufflesOnTheRocks]

That sounds Epic!

[@josedelacruz1270]

Very interesting. I actually often tend to use agave or honey syrup in place of simple syrup for the added texture they provide. Will have to try this.

[@brenthronik6066]

Super interesting! Have you tried with other gums like Xanthan gum/Guar gum/etc?

[@sergey_simonov789]

Its interesting! I ve been making sugar free syrups for my cocktails to cut down calories (for syrup i use water, xanthan gum and stevia) and i've noticed the same pleasant change in texture!

[@rabonour]

I also have taken to adding amaro to my Manhattans in part for texture - I'll definitely try this!

[@pauldaulby260]

What a great idea. I drink more vermouth than make cocktails with it, so Ill give this a try the other way around, and make a half as thick gomme whisky so its shelf stable

[@TrufflesOnTheRocks]

Smart ;)

[@cheflev9884]

I think this is a great idea. As a chef I used agar agar, xanthin gum and guar gum a lot. For cocktails though I saw another technique which is simpler and does not need any gumming agent. I worked with a mixologist named Marcio Silva from Brazil. He’s a legend. The way he induced texture into his cocktails is by blended vermouths and amaros in large batches to use in the drinks. The blends granted superb texture and body. On the flip side I’m sure there is a nitty gritty element to point to. A lot of spirits, vermouths, and amaros are made using poor quality ingredients. Where they will intentionally add flavoring agents, color agents, sugars and emulsifiers. Some examples include aperol and compari. That rich red color can be achieved naturally but they don’t do it. They add that color after distillation. All of this is to say that by blending thicker amari you are already unknowingly adding those emulsifying agents lol. Cheers gents

[@seansampson7886]

Love this. A similar thing I do is keep a higher concentrate of gomme / water mixture in the fridge. When a drink needs more mouthfeel, add a barspoon!

[@bryano2130]

I can get away with this at work way better than rebottling it, thank you for that glorious idea

[@TrufflesOnTheRocks]

That's a good idea. I'm a little OCD, so for me, this may lead to inconsistency, but it's a great cheat. Have you checked what the shelf life of gum + water alone is?

[@zmoclov21]

Thank you! I totally agree with the sushi rice negroni recipe! I tried it with negonis and was like maybe my pallet isn't refined enough to understand the difference. I tried it on boulevardiers to see if that was different but nothing. The articles I read on the recipe acted like this was the next sliced bread... I'm relieved to hear someone else, especially someone with your expertise, that agrees.

[@noahyonts6670]

Great idea. I have a batch of this sitting on my counter and I'm excited to try it tonight!

[@bingo36able]

Very interesting! I think i may have some gum arabic in my little alchemy drawer, may give this a try today if so!

[@TrufflesOnTheRocks]

We recognize a real by the niche stuff he hides in his pantry HAHA! Cheers my friend

[@eb98100]

Great stuff! Will try tonight!

[@TrufflesOnTheRocks]

Thanks! Come back here to tell me how it went plz. I always love the feedback. Cheers!

[@Hosana]

Thanks! This is perfect. I've been using Vinsanto as a substitute, but it isn't the same.

[@angel2of7death]

Wow. What a genius hack!!! Thank you!!

[@aginsfbayarea7350]

Great next step! I'm a big fan of subbing Gum syrup for simple for the mouthfeel.

[@TrufflesOnTheRocks]

Then you will love this!

[@jpcampbell]

I made this tonight! Cool idea. Not sure it’s worth nearly doubling the price of my vermouth but was fun to try.

[@TrufflesOnTheRocks]

Man, next time shop a little longer 😉 … I pay 10$ for 250gr so that’s like 2$ of gum for a whole bottle of vermouth.

[@AlexandreNishikawa]

Awesome video!! Is it possible to do this with xantham gum? Isn't xantham gum more "neutral" in flavor?

[@josedelacruz1270]

Same question here

[@johnnyjensen8805]

Brilliant 👍

[@TrufflesOnTheRocks]

Thank you! Cheers

[@DirtyHairy01]

This is genius! When you finish that WhistlePig, maybe try find some Sagamore!

[@TrufflesOnTheRocks]

Access to Rye whiskeys here is very limited unfortunately.

[@n.bastide]

Hanky panky works well with the gum vermouth

[@chipsclassiccocktails1458]

I'll have to try that with Campari

[@TrufflesOnTheRocks]

Looking forward to hearing your thoughts on this. Cheers sir!

[@carl_busch]

What a great idea. Can't wait to give it a try.

[@TrufflesOnTheRocks]

Thanks man! keep me posted when you do, I want to hear your thoughts about it. Cheers!

[@christinecamley]

Terrific video! Very interesting! I will only have a Manhattan with the original recipe and I don't particularly experience a thin feeling in alcohol texture but adding gum would be fun! Cheers!

[@TrufflesOnTheRocks]

If you feel like experimenting a little, give this a try, I'm sure you'll love it

[@christinecamley]

@@TrufflesOnTheRocks Okay!! You have inspired me to give this awesome idea a try and find more enjoyment in a delicious Manhattan!! Love your videos so much!! 🙂

[@eai554]

Excellent video. I’ve come to the same opinion about most Manhattans - they are a bit thin. Some bars add simple syrup, other bars combine a more substantial sweet vermouth with either amaro or Bénédictine or Maraschino liqueur. That’s what I have been doing at home, with fine results. Question: would cream of tartar or arrowroot powder work also, as both are thickening agents?

[@TrufflesOnTheRocks]

I'm pretty sure Creme of Tartare wouldn't work. Don'T know about the ArrowRoot.

[@eai554]

@@TrufflesOnTheRocks thank you for your kind response. I will try your gum arabic and sweet vermouth solution

[@TrufflesOnTheRocks]

Have fun with it and keep me posted with your feedback. Cheers!

[@jalaluwaie]

My friend, Have you done a clarified espresso martini yet???? If so any pointers or tips???

[@MaximeBerube-i4x]

Merci, je ne savais pas que tu avais des videos en Francais. De la part d’un Quebecois aux Etats 😊

[@TrufflesOnTheRocks]

Trop bien! J'espère que le contenu va te plaire là bas aussi. Cheers!

[@juliobatista6186]

This is an awesome video! Thanks! I am going to try it with Aperol to enhance the mouth feel of my paper planes! Does aperol last forever on the shelf after this gomme process? Just like the campari?

[@TrufflesOnTheRocks]

Don't worry about the shelf life of it, gomme will not affect it ;) Cheers!

[@juliobatista6186]

@@TrufflesOnTheRocks Thanks!

[@tisch9928]

Great video! What brand is the beautiful tasting glass, i suppose champagne glass, you used?

[@TrufflesOnTheRocks]

Thanks! It's a Lehmann glass

[@MyWillbot]

Thoughts on replacing with xanthan gum? Same amounts for recipe?

[@CurtF27]

Very nice. What brand is the coupe glass that you serve in?

[@TrufflesOnTheRocks]

Thanks! it's from Waterford Crystal. Cheers

[@mitchalberts1119]

Can you use both gum Campari and gum vermouth in a Negroni? Or would that be too thick? I want to try both but don’t necessarily want to go pick up an extra bottle right now.

[@TrufflesOnTheRocks]

That's going to be quite thick indeed. I don't recommend using both in the same cocktail. Maybe just do the Vermouth since that's the one you can use in both cocktails.

[@n.bastide]

In a negroni, i tried gum vermouth and usual campari...it doesn't work really good, the texture is near to be the same than the classic.

[@n.bastide]

I will try gum campari, half gum vermouth and half classic vermouth...just to know what's happen

[@willst101]

I thought this was a troll when I first watched it, then I made a batch of gomme cocchi, and then I REALLY felt like it was a troll. I'm totally OK with the texture of a regular Manhattan and frankly I"m kind of nervous to try out the gomme 😳

[@Dr_Bombay]

mind-blowing. looking forward to trying this! EDIT: came back a few days later after trying this to say (1) that that this really is an interesting, worthwhile trick to have up one's sleeve. the difference is small but noticeable, and good! and (2) your recipe has a typo, calling it "vemrouth," and now we're calling it "Vemrouth" in our house in honor of your innovation. "Let's have a Manhattan with the Vemrouth, not the regular vermouth."

[@nicholashoule3378]

Is there any reason not to use this technique on dry vermouth for martini's?

[@stefanweinzierl6707]

Why not mixing the gum with the whiskey and not oxidizing the vermouth ?

[@awalton9024]

There's a bar that makes the best Sidecars I've ever tasted. When I make them at home they have that thin of light bodied mouth feel. I bet this is what the bar is doing.

[@macolive65]

Have you tried it Blanc Vermouth?

[@joshuamiller8533]

Besides vermouth and campari, what else could you add gomme arabic to for this effect?

[@haiwakatta]

Is there a reason for hydrating the gum arabic in the small amount of vermouth first? Why not putting gum arabic powder directly into the bottle of vermouth, or premixing a manhattan and putting the gum arabic powder in the final drink?

[@drashner]

Can you use xantham gum instead of the gum arabic powder?

[@TrufflesOnTheRocks]

You could but the result will be different that's for sure. I feel like the viscosity provided by the Gum Arabic is more pleasant in this scenario.

[@sophiapanaetova7831]

@trufflesontherocks Hi, can I use the same formula i.e 7.5% of gum for bitters which are higher in ABV?

[@UnclePete]

This is a goos idea

[@TrufflesOnTheRocks]

Thanks Pete!

[@iM1NG]

Would this work for a freezer door cocktail that keeps for months?

[@TrufflesOnTheRocks]

Absolutely

[@philipmoser3784]

This is always the problem I run into with NA spirits for mocktails. Want to try this to give them more body

[@TrufflesOnTheRocks]

For NA spirits I think I would recommend a little bit of Glycerin too ;)

[@iM1NG]

⁠@@TrufflesOnTheRocksgood tip! What ratio would you use when adding in the glycerin?

[@tommasolauro501]

@@TrufflesOnTheRocks love the video man!! Can I use it also for something with similar abv and brix of vermouth and Campari? Thanks

[@eafarrar]

Did you try with dry vermouth (e.g., for the Martini)?

[@TrufflesOnTheRocks]

I didn't try it yet. There's a lot I didn't try yet actually. But I think this opens up a whole new world of possibilities.

[@eyespy3001]

A viscous, cloudy martini sounds like it will taste and look gross. The beauty of a martini is that is crisp, clear, and thin. Something you can drink fast before it gets cold; not something you want to savor in your mouth like you would with whisky.

[@eafarrar]

@@eyespy3001 Unless you actually like gin. 😆 If a Martini is cold, like you say, the glass is going to be frosty anyway; I hardly think you'd notice a bit of haze in the drink. Also there are dirty Martinis with brine added, which isn't actually crystal clear. I dunno. Seems worth experimenting with. 🤷🏼‍♂️

[@OscarHernandez-tb7uc]

Would this work with bourbon?

[@TrufflesOnTheRocks]

It would but as you use more bourbon than vermouth in most cocktails, you should put at least 2x less gum

[@salonirkutsk4698]

👏

[@MoKiShea]

If anyone is wondering, these ratios do NOT work with 210S. 😅

[@TrufflesOnTheRocks]

What happened? Others asked if Xanthan would work and I was skeptical. 210s is a mix of gum Arabic and Xanthan so I’m curious to know what problem you encountered

[@MoKiShea]

@@TrufflesOnTheRocks it was far too thickening at these ratios. Made a single serving with 3g 210S, 6g vermouth, then 33.75g vermouth, and the final drink using 1oz of it still had the viscosity of syrup. The packaging doesn't give the amount of gum Arabic to xanthan gum, so it would be difficult to adjust without a lot of experimentation, or experience with 210S.

[@TrufflesOnTheRocks]

@@MoKiShea that good to know. Thanks for sharing. Good thing about this though is if you ever make a larger batch and feel it’s too thick, you can always add more vermouth afterwards. Cheers mate.

[@Teppod]

Love this idea, and can't wait to try it out. I really love that coupe in the video, though, but it's not the coupette linked in the description, is it?

[@n.bastide]

The ratio of the ticaloid 210s should be 9:1

[@robertstricklandart415]

caaacktail.....

[@TrufflesOnTheRocks]

Merch is coming soon ;)

[@crabapple1974]

“Cacktail”?

[@twitch1965]

I'm always amazed that euro forget that volume and weight are not the same, this only works for water, because that's what the French system of measure is based on, man go learn some chemistry!

[@TrufflesOnTheRocks]

Are you ok? I don't understand the hate here. I used a scale for precision purposes. I never said 1ml was 1gr. Man go learn good manners LMAO

[@tartari13]

@twitch1965 ok boomer 🥱

[@SandstormGT]

What the actual hell are you talking about clown? Not once did he equate volume with weight other than when he said he wanted AROUND 600ml total volume out of his mixture, which you can see he got pretty close to according to the level in the cocchi bottle.