Up Your Cocktail Game With These Hacks!

[@grapetonenatches186]

I just want to take a moment to say thanks guys. I enjoy many cocktail channels on here and the consistency of both frequency of uploads and high quality of content from EB is much appreciated. Looking forward to learning more!

[@TheEducatedBarfly]

Thanks for the support!

[@WhiskeySugarBitters]

I agree! 🙂👍

[@apcometri1919]

I love and respect your knowledge of all kinds of ices. Pebble ice is not only important for dilution but I think even more important for presentation. I absolutely love your pebble ice cocktails videos. Please keep them coming. Love the show! Keep up the good work!

[@bschottler]

I've been puting the zest in my shaker when doing margaritas for a while. I love the flavor of the oil almost as much as the fruit. I am happy to learn the technique has a cool name. Thanks for the tips.

[@duddy1719]

Used to live across from coles where he bartended. Literally one of the best mixologists

[@shaunkhan9049]

And Coles is one of the best restaurants. My first time in LA, I was looking for a place to eat, saw Coles, and knew I had my answer. Their sandwiches are amazing, and their pickles are even better!

[@bradenpendlebury791]

Love the concept of this video. I've been a home bartender for a couple years now and I wasn't aware of any of these tricks. I'm really looking forward to playing around with them. I will say, every time I see you use Laird's I die a little inside because I can't get my hands on the stuff up in Alberta. It's like I need to make a special trip to the states just to by all the American brandy I can get my hands on. Maybe after the pandemic is over.

[@MoKiShea]

The aromatic sprays are genius! I got tired of wasting oranges just for the peels, so I found some pure food grade citrus oils and put them in mini perfume bottles! I like to freeze my citrus so I don't have to go to the grocery store as often, but this ends up pulling a lot of oils out of the peels. Also I don't like that pulling a peel makes them spoil faster, so this trick helps with that as well!

[@TheWeePearl]

These are great bar hacks. I’ve never ventured into foams in my own cocktails, but you make it look so easy.

[@MichaelBelafonti]

You should also use egg whites as a foam, i love them in whiskey sours

[@TheWeePearl]

@@MichaelBelafonti yes. I use them all the time. I use the liquid from cooking chickpeas too.

[@BrandonCerelius]

I know it's been the SOP for a couple months now, and I know it's a ton of extra work. But the editing on these videos have really been great. Giving some time for the banter to breathe - but tightening up the pours and such to keep a nice tempo. Enjoying the edits! Really pro setup!

[@patriciasouchik-stock7521]

Hi, great video! Coincidentally, I made an aromatic spray with Waldmeister (woodruff) that was growing in my garden. First one has to freeze the leaves to intensify the flavor. Then I soaked it vodka for two days. (Careful not to use the stems, as I was told if they soak more than a couple of hours, the mixture could contain coumarin.) It gives a nice aroma and pairs nicely with gin cocktails. Cheers!

[@robhacklblumstein]

I was reading recently that Trader Vic used to shake Mai Tais with a spent lime peel, so almost like a regal shake. Need to try it next time I have orgeat!

[@WhiskeySugarBitters]

Really? I gotta look into that too! Thanks :)

[@Hargiwald]

I've been doing regal shakes! Fun to know it's a thing. For me it was rather something I just came up with as a solution to the problem of not being able to find good orange bitters in the past. Instead I "regally" shook cocktails with an orange twist and added a dash of angostura. I've done "regal stirs" as well, for the same reason.

[@johnolmos8670]

Another tech I’ve heard from Milk and Honey was the Sunshine tech. Pretty much putting a half moon slice of Orange in a drink and shaking

[@andy16005343]

Without doubt the most entertaining and educational cocktail channel I have found. Keep up the good work and thanks for all you do.

[@WhiskeySugarBitters]

Have you seen mine?? 😉

[@hamishmcarthur5068]

I made a Whiskey Sour , did a regal shake with orange zest, and added 10ml of Grand Marnier. Delicious. I then swapped the GM for Chambord... super delicious. I would use two orange swathes.

[@stevencervantes9931]

Cuban contineros used that zest/peel method back in the 20’s and 30’s. Usually with lime, though. It’s a great method to get that citrus essence.

[@guillaumemartin1174]

What a timing, I've just heard about fatwash and you're giving me an other example of fatwash I didn't try yet!!

[@atanoulis]

Great video, really educational! Gonna try these hacks for sure. Especially the foam was really a gem.

[@jordanfield111]

Since you were talking about the idea that smell is a large portion of taste, I figured I should share something I learned recently that kind of blew my mind. There are actually 2 types of olfaction. Orthonasal olfaction is the "classic' smell mechanism, which happens through the front of your nose. Retronasal olfaction is a lesser-known smell mechanism that happens when aroma compounds run from the inside of your mouth up through your nasal cavity and trigger your sense of smell. It is actually this second type of smelling which mostly contributes to our sense of taste! The tongue itself can really only sense the 5 basic "tastes" of salty, bitter, sour, sweet, and umami, but this "mouth smelling" (horrible, I know) does most of the work by processing aroma compounds from the food/drink during the time that it is in your mouth. Orthonasal olfaction is certainly a portion of our perception of taste, but retronasal olfaction probably contributes most of that 85% you mentioned! I assume the regal method produces a more distinct grapefruit experience than the standard twist on top? This is probably why :) I guess that's another variable you can control. Peel/bitters or whatever in the drink = more distinct aroma that lingers from sip to finish whereas a twist/atomizer spritz on top is experienced mostly orthonasally during the initial sip.

[@TheWeePearl]

This is really fascinating. Thanks for sharing!

[@jordanfield111]

@@TheWeePearl No problem! Just a little crossover from my time as a tea/coffee snob haha

[@TheWeePearl]

@@jordanfield111 it’s great info and totally makes sense. Now I can be a snob too, lol. I can’t believe they didn’t teach this in any of the countless wine tastings I’ve been to.

[@DurbsBT]

Great rum choice - Probitas/Veritas is fantastic to mix with. Top video too :D

[@DanielBrice7f58a6]

I'm so taken aback that you're in southern california. i always thought you were in Chicago. (so says a Ventura resident.)

[@maitaioneon]

Probitas (Veritas in Europe) is so incredibly delicious. What a value, too! Highly recommended.

[@NeverEmTyBottle]

So many great cocktails I love the aromatic spritz that gives off all those great aromas!

[@andrewd1555]

Damn I need to get myself that citrus press machine..... anyway wassup from Cincinnati Ohio man love the vids

[@birdhousebmx]

Ayyeeee!!! Hoping people go and try the Ventura Mai Tai. At least people who can get their hands on Amaro Angeleno. 🙌🏼 Thanks for being who you guys are...both Marius and yourself are awesome people, inspiring people to dive deeper in cocktail making. ❤️

[@panulli4]

I've been doing the Regal shake for a few months now, when making Espresso Martinis. I really like a hint of orange in there. But be careful - a small zest goes a long way. B-)

[@TheWeePearl]

Oh wow! That’s a great addition to an espresso martini. Does the oil from the orange negatively affect the foam?

[@panulli4]

The Wee Pearl If you express the oils directly on top of the foam, it seems to be affected by it. That‘s why I‘ve started putting the zest right into the shaker. That way I‘ve never noticed anything unusual about the foam.

[@TheWeePearl]

@@panulli4 very cool. I’m going to try this next time I make one. Thanks for sharing!

[@panulli4]

The Wee Pearl I‘m glad to hear that! Let me know what you think! I‘m really curious. :-)

[@TheWeePearl]

@@panulli4 will do!

[@ozymandias3456]

First two times I made a cocktail I was thinking of doing a regal shake like as my own idea and decided not to because I never heard of anyone doing it. Can't believe I was almost on to something

[@Barprints]

That’s how the best stuff is made. Next time just go for it. If it’s terrible, then you know, if it’s great tell EVERYBODY!

[@shaunkhan9049]

I did the same thing. I looked down at my spent lime hulls, and figured I'd throw them in the shaker to get some of the oils out. Tried it, loved it, and immediately assumed I wasn't the first person to think of it so I googled it. Regal shake! Not as widespread as I assumed though

[@josephshands5388]

You should try an episode for making cocktails on a budget. Like using a protein shaker for whiskey sours, french press for mixing glass. If you didn't have the tools and wanted to do quick hacks.

[@tgottwalt]

Good, organic coconut oil does not have a coconut flavor. I wonder if you took coconut flakes and macerated them in Everclear for a day or two. Might come up with a little more coconut flavor. I’ll give it a try and let you know. Thanks for the great videos!

[@TheEducatedBarfly]

Good organic coconut oil tastes strongly of coconut what I think you’re referring to is “extra virgin” coconut oil which lacks the coconut flavor :) thanks for the support!

[@Barprints]

Those atomizers are easily my favorite of these hacks. If I can’t find those I’ll be making some for sure.

[@DavidRamseyIII]

Thank you for including something simple but great. Even I can manage a grapefruit peel. Sucrose esters? I’m out.

[@henrybatts421]

That Probitas will pair nice with a coconut water ice cube.

[@TheSpiritoftheCocktail]

Coconut water ice cubes sounds awesome!!!! I'm making some this weekend!!! Great idea....

[@ashleybusenga447]

Thank you! super great enhancements!

[@georgikostakiev8852]

Thanks man, love your channel

[@ajlevin44]

Would you use the regal shake (with lime peels) in a gimlet? I've never had the patience to make a whole cordial just for one type of cocktail, and this seems like a great way to get those bitter and vegetal notes in there!

[@TheEducatedBarfly]

Yes absolutely a regal shake would help to make a fresh lime gimlet more complex for sure :)

[@doubleoink7]

12:46 what's that behind you Leandro. Now I might be mistaken, but ain't that a full pebble machine?

[@TheEducatedBarfly]

Fake ice buddy. We can’t have that running while we shoot, it’s too noisy. It looks weird empty so….

[@doubleoink7]

@@TheEducatedBarfly you should use it to make a fake drink

[@elizabethgeorge168]

Leandro: You *could* do it...but do it at your own risk Also Leandro: Lemme know how it goes 😄

[@MeesenMan]

I love the new intro music!!

[@tombooze74]

I've actually been doing that first thing, it seemed logical to me.

[@gmxealot6236]

With limes I just throw the whole husk of a key lime in shaker beneath the ice after juicing. With a persian lime, use half.

[@grapetonenatches186]

Daiquiri, Probitas, grapefruit. From yonder across the fields of cane I can hear the call. He plays the song of my people.

[@sidechain0]

Citrus blosssom harvest is probably just orange flower water. Also called neroli hydrolate/hidrosol/water or similar. It's used in orgeat along rose water. You can get an organic flower hydrolate for much cheaper than the Citrus Blossom Harvest. Also, the company (Alice & The Magician) should list ingredients on their website. I think it's really shady. The good thing is they are doing something interesting but we need transparency. Because what the hell is Autumn Bonfire? How did they develop that scent? What are the ingredients? Is there alcohol inside? Are there any alergens?

[@markapotamus6094]

Question: could you use something like cream of tartar rather than the sucrose esters for the sea salt foam? I know CoT is sometimes used to help things foam more effectively

[@TheEducatedBarfly]

Haven’t tried it so I don’t really know but sounds sensible

[@markapotamus6094]

@@TheEducatedBarfly I'll play with it then! Thanks for the reply!

[@als.2983]

Love your hacks. Coconut tincture: 2 heaping tbsp to how much 100 proof vodka?

[@Barprints]

It’s basically a coconut fat wash, I did a video on fat washes on my channel a while back. I’d say if you did a tablespoon spoon of oil per ounce of vodka should get you some good flavor.

[@scottduke2809]

awesome video!

[@giannicanini8363]

Obsessed with this new intro haha

[@nickc259]

From a fellow video editor, nice cut at 3:38 Marius!

[@LongerTomTV]

that was dope!

[@jimfererro1493]

You’re out of pebble ice? What about the ice machine on the counter behind you? Set prop?

[@daprovocateur]

Sick!

[@VideoMakesMeHappy]

He has improved a lot in these years.

[@gotmilk1061]

Captain's log: this will be the 2nd attempt To get Deandre and Marius (hope I spelled your names correctly) To give us syrup volume 2 I absolutely love what you guys are doing and appreciate every video! but it's been a very long time since volume one came out and would love to step up my syrup game up! thank you very much in advance, Your devoted fan got milk!

[@TheEducatedBarfly]

Volume two is coming! But still May be a few weeks before it airs! Good job on marius’ name but my name is Leandro 😂

[@gotmilk1061]

sorry I fed up your name😔

[@TheEducatedBarfly]

@@gotmilk1061 all good :) I’m used to it 😂

[@gotmilk1061]

truly am a big fan (I learned alot form you!!!!)

[@Inscriptions37]

Those finishing sprays seem like a genius idea! I can't drink Islay scotch (it gives me severe heartburn), but maybe that autumn campfire spray over a blended scotch could approximate that smoky flavor... On another note, are we ever gonna get that third Skrewball-themed video? I unashamedly love that stuff.

[@TheEducatedBarfly]

Yep the skrewball video is gonna go live in June!

[@ctwiggs]

Love to the Discord peeps!!

[@COMPNOR-97]

Gonna have to try that sea salt foam. How long does it keep?

[@bobbarron1920]

Unfortunately, Amaro Angeleno is not available anywhere near me and the company can only ship within California. Bummer.

[@jacquesst-pierre973]

Instead of the stick blender, didn't you want to try that little milk frother you guys used with the Ramos Gin Fizz?

[@TheEducatedBarfly]

We made this before we tried the milk frother :)

[@johnb3948]

Great stuff guys

[@erezbar5018]

Struggling to find an Amaro Angeleno here in the UK could I use Amaro Nonino as an alternative? Or if not can you recommend another?

[@TheCaro2]

Was about to order the cocktail parfume - but delivery only to US :< whyy... oh why.. it sounded so interesting :

[@notkraze]

How much everclear did you mix with coconut oil?

[@TheEducatedBarfly]

200ml everclear and like 2-3 TBS coconut oil extra virgin

[@minoguahd3867]

How long does the foam last? Is this something that can be prepared and used for a while (the course of an evening, perhaps), or does it lose its effervescence pretty quickly over time?

[@TheEducatedBarfly]

The air is something that should be done when served.

[@kristofergonzalez1596]

I was wonder how much spirit do you use to make the coconut tincture?

[@TheEducatedBarfly]

375ml neutral spirit and 1 tablespoon coconut oil. Liquify the oil put in tincture allow it to infuse 4 hours then put into the freezer. Remove solid oil and pass through a coffee filter

[@lizakiefer9680]

Love the video!!!

[@SanTM]

Sick video as ever guys

[@hallowacko]

Towel Day is coming up, I'm curious - do you have a take on the Pan Galactic Gargle Blaster? (I'm here from HTD, getting ideas for my own).

[@TheEducatedBarfly]

Yes I actually do

[@lxxwj]

did you heat the everclear on the stove with the coconut oil or did you just heat the coconut and combine it with the everclear in the jar?

[@TheEducatedBarfly]

Heated the coconut oil then added it to the everclear

[@Barprints]

It’s essentially a fat wash. Heat the fat (oil, butter, etc) till it’s a liquid and add it to your spirit. 👍

[@bobschiller6435]

Has anyone found any type of cap to fit over the nipple on a Japanese bitters bottle? I've had some go bad because of the constant air exposure.

[@acefamous9047]

I know it's a bit cringe looking, but if its just for storage why not just use aluminum to cover the top? Or plastic wrap?

[@gabrieltoledano5560]

I did not know you could give a blendipoo

[@roypeterson9938]

Can you share with us the recipe for the Coconut Tincture?

[@TheEducatedBarfly]

200ml Everclear to 3-4 TBS extra Virgin Coconut Oil

[@zhirzh42]

Who else comes for the shaking facial expressions 😂

[@daprovocateur]

I’m gonna try a pinch of salt on all my cocktails to see if the flavors pop. Ever try MSG?

[@TheEducatedBarfly]

I’ve been very curious about MSG in cocktails and I do have some. Ima give it a try

[@iGroucho]

Or maybe instead of the coconut tincture use a splash of coconut rum (liqueur), like Cruzan?

[@JamesSmith-rc1lk]

i want to know where that lime squeezer is from?

[@TheEducatedBarfly]

Links to gear are always below each video but here it is anyway :) Shangpeixuan Manual Juicer: amzn.to/3rqWUGz

[@chrismartinez5711]

12:48 O.o isn't that a Opal Nugget Pebble Ice Maker to your right...

[@TheEducatedBarfly]

yes it is, and it's great.

[@Thumper8544]

Clearly, Marius should be prepping the fruit with his high-quality cuts

[@TheEducatedBarfly]

😂

[@georgeb.7670]

Hate that lemon squeezer broooo. But I love what you have been doing for us!!!

[@StevetheBartender_]

Loved the porno music for the intro!! 😂

[@tobibatiste7859]

Where can you find that citrus juicer?

[@TheEducatedBarfly]

Here’s a link: Shangpeixuan Manual Juicer: amzn.to/3rqWUGz

[@michaelmajgren]

be nice and explain to a Dane like me what Sucrose Esters is - from cocktail with seasaltfoam Michael

[@chickrepelant]

4:27 BLENDY-POO!!!!

[@ronromano2483]

Wait! You're out of pebble ice? Is that a fake background or did you forget your pebble ice maker is half full?

[@TheEducatedBarfly]

We can’t have it on during filming because it makes too much noise so we fill it with fake ice for the shoots :)

[@ronromano2483]

@@TheEducatedBarfly We have the same one. It's noisy but makes great ice.

[@holes02]

As an alternative to your sea salt air recipe, you can use egg white for a similar effect. I've used: - 4 oz water - 2 oz fresh lime juice - 1-1/2 tsp sea salt - 1 egg white Beat until desired foam consistency.

[@sandwhich1050]

The coconut tincture sounds like fat washing. Not sure how many cocktails it would work in but bacon fat or olive oil could be an option.

[@Katesharpandvoice]

Now I know what to do with a bag of shredded coconut.......infuse EverClear or Vodka or light rum......

[@ozymandias3456]

Do you believe adding salt to every cocktail helps it? If so why doesn't everyone do that if its so simple

[@TheEducatedBarfly]

The same reason a lot of people don’t do things. They don’t know that they should do it. Do a test: make a drink with no salt and make one with a pinch included and assess them yourself. Salt is a flavor enhancer, that’s why we use it in food. It’s no different in cocktails :)

[@ozymandias3456]

@@zipp930 do you just make 20% by mixing 4 parts water to 1 part salt? Do you have to heat the mixture at all, weigh ingredients or us volume okay?

[@pizzapimp8128]

Out of pebble ice? Isn’t that what’s in the machine behind you? 😳

[@TheEducatedBarfly]

Forgot to freeze more lol

[@iancraig8481]

2:00 woah pause 😩

[@michaeladkisson1325]

You mentioned how much coconut oil to use but not how much everclear you added it to

[@TheEducatedBarfly]

Sorry 200ml

[@pilotbowman]

Bartenders hate him!!!!

[@samatkinson4545]

Lol ice tongs

[@kalenberreman8252]

Do you think the Amaro Angeleno would work in a Rye-Tai?

[@TheEducatedBarfly]

Definitely

[@mikeh996]

Wait, what did I miss? Did you move?!

[@TheEducatedBarfly]

Been. Gone a while?

[@mikeh996]

@@TheEducatedBarfly apparently lol. Glad to be back though😉

[@mctellop]

I would say you mean @chefjoseandres