Lawerence - That's a great idea, too!
Steven - Thanks for asking. For my Bloody Mary, I'm using Demitri's Bloody Mary Rimshot. It tastes great with this drink. You can purchase them on their website: http://www.demitris.com/store/rimmers
HI Anthony - Fresh egg whites can give a fluffier texture. Most foams made with just egg whites do fall faster and have less stability than those made with some added gelatin. I really like the gelatin and egg white combination - foams made with both have an amazing shelf life and really hold up on cockails. I use a bronze or gold style gelatin sheet. But sheets vary aroudn the world. (if using the silver very paper thin sheets - you would need to double the amount) I was just in canada and their gold sheets in BC were thinner - so i had to increase the gelatin a touch. This recipe for the cucumber foam is a great base recipe. You can switch out the Monin cucumber syrup for any of their other flavors such as peach or pear or even rose. I have an upcoming segment that i show how to do a honey lemon foam that is super tasty! Thanks for your great questions - check out my other foam recipe in the Kaiffer Colada eposide for a coconut foam that uses coconut milk instead of egg whites. Keep shaking it up! Kathy
For making my foams, I use the 0.5 L canister. You can find the Monin Bitters in the link below:
http://www.moninstore.com/prod_Detail.html?prodID=235
Hope this helps! Kathy
Hi Steve, that's a great question! For this particular sangria recipe, I recommend using a merlot or syrah. I also like to use a Spanish Rioja wine, too!
Hi Rhett,
Thank you for your comment and question! In regards to warming cocktails, some cocktails are just made to be warm while others are just made to be cold. The Ilegal Mezcal in Tim's Maguey Harvest cocktail comes out more when warmed, contributing a more robust flavor in relation to how the particular agave is treated. I have not seen a lot of cocktails that are served both ways, but this one works very well. It really depends on where I'm at: I live in Seattle where it's currently cold so this would be a great cocktail served warm, but I was just recently in Miami where I could have taken this cocktail cold.
Cheers! - Kathy
Hi Oliver,
Thanks for the comment. I do agree that the purest form of a cocktail, such as the ever classic Negroni, is often the best way to enjoy it. There is also always room to play and have fun behind the bar, like putting your own spin on things. -Kathy
Agave nectar is availible at well stocked grocery stores as well as on-line such as at www.monin.com or on amazon.com. Yuzu is availible bottled at asian grocers.They are mainly for flavor and have no alcohol content. Enjoy and thank you for watching!
HI Jacob, those bottles that I use I bought many years ago. I like to search antique stores, garage sales and second hand stores to find unique bottles and glasses. Thank you for watching! Best, Kathy
Hi Rhett, Thank you for your question; yes shaking the egg whites alone first without ice is the "dry shake".. It does make for a bit fluffier drink. But if you really shake the drink super hard w ice you will still get nice results. It's fun to experiment with this. Many bartenders will take the spring off of a hawthorn strainer and put it in w the egg whites when doing the dry shake to act as a 'whisk" when shaking. Thanks for tuning in! - Kathy
Hi Charlie, The syrup will last about 2 weeks refrigerated and yes! you can add like 1-2 Tablespoons vodka and it will help it keep even longer! Great comment! - Kathy
HI Antoine - the water is optional and i liked it without :-)
For the Spiced simple syrup combine 2 cups water, 2 cups sugar, 1 teaspoon ground cinnamon and 1 teaspoon ground nutmeg. Bring to a boil then chill. This will make about 3 cups. Add more cinnamon or nutmeg if you like more spice. I also like to add a pinch of ground allspice as well. Thanks for watching, Kathy
Hi Antoine,
Both Charlotte and I love Sailor Jerry in this punch recipe. Of course, it's all about personal preference and what your favorite spiced rum is. Kathy
Good question, Lawerence!
Limoncello typically does not have any citrus juice in it because as citrus juice sits in products, the color and flavors of citrus tend to brown out. All the flavor of the limoncello comes from the peel, which is a different essence of the lemon flavor.
HI George - thank you for your questions. There really arn't a lot of limoncello's out there that can compare with the taste of homeade. The ones that are commercially available in the US are all about the same quality. Sorry I cant be of more help here.
Regarding anytype of beeswax or vegetable coating: a lot of produce has this. It is a natrual product and it is used to keep the "freshness in". It is a good rule of thumb to wash all fruits and vegetables before using consuming.
I prefer muddling as it releases the essential oils as well in the rind - but always rinse first.
Cheers! Kathy
Hi Blair!
The recipe on the left is for the Buttered Egg Nog mix and will make about 7 cups (around 30-36 servings).
The recipe on the right is for the actual drink itself and is good for 1 serving.
Hi Tomek,
That is a great question! In the US, you can usually buy great eggnog during the holidays. Most higher end grocery stores usually carry some great brands.
HI - glad you all like the fruit puree videos! The simple syrup and lemon bottles are ones that i have had for many years. I like to collect unique bottles to put my cockail ingredients in. Antique ones are very cool - I keep my eye out for fun pieces at antique stores, garage sales, pottery barn etc.
I love the complex charecter flavor of Purity Vodka and it pairs well nicely with infused waters. You can muddle the berries in the Fiji water - but i like the idea of letting the fruit infuse whole over time - giving it the beautiful pink translucent color but with lots of flavor.
I feel there is a big movment to cockails that are dry and crisp and easy on the waistline.
Enjoy- Kathy
HI Tony - yes you can adjust the recipe and still use 2 cartridges. I believe you shoudl be fine to use the 750 ml canister - just be sure to look at the fill line.
HI Blair,
I like to recommend pasturized egg white but if using organic fresh eggs - 1 large egg = about 1 - 1 1/2 oz of white. Best to seperate and then meausre the whites. The mixture should be strained through a fine mesh strainer before being added to the iSi. Enjoy!
HI Jeff, I used a ProJig from Uber Bar Tools. One of the sides has the jigger broken down into 1/4-1/2-3/4 ounce sections. Very cool for precise measuring! Enjoy!
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Lawerence - That's a great idea, too! Steven - Thanks for asking. For my Bloody Mary, I'm using Demitri's Bloody Mary Rimshot. It tastes great with this drink. You can purchase them on their website: http://www.demitris.com/store/rimmers
Steven - Thank you for such kind words! I'm glad that you like the show and enjoy my recipes. I'll definitely shake/stir up some fun for the future!
HI Anthony - Fresh egg whites can give a fluffier texture. Most foams made with just egg whites do fall faster and have less stability than those made with some added gelatin. I really like the gelatin and egg white combination - foams made with both have an amazing shelf life and really hold up on cockails. I use a bronze or gold style gelatin sheet. But sheets vary aroudn the world. (if using the silver very paper thin sheets - you would need to double the amount) I was just in canada and their gold sheets in BC were thinner - so i had to increase the gelatin a touch. This recipe for the cucumber foam is a great base recipe. You can switch out the Monin cucumber syrup for any of their other flavors such as peach or pear or even rose. I have an upcoming segment that i show how to do a honey lemon foam that is super tasty! Thanks for your great questions - check out my other foam recipe in the Kaiffer Colada eposide for a coconut foam that uses coconut milk instead of egg whites. Keep shaking it up! Kathy
For making my foams, I use the 0.5 L canister. You can find the Monin Bitters in the link below: http://www.moninstore.com/prod_Detail.html?prodID=235 Hope this helps! Kathy
Hi Steve, that's a great question! For this particular sangria recipe, I recommend using a merlot or syrah. I also like to use a Spanish Rioja wine, too!
Hi Rhett, Thank you for your comment and question! In regards to warming cocktails, some cocktails are just made to be warm while others are just made to be cold. The Ilegal Mezcal in Tim's Maguey Harvest cocktail comes out more when warmed, contributing a more robust flavor in relation to how the particular agave is treated. I have not seen a lot of cocktails that are served both ways, but this one works very well. It really depends on where I'm at: I live in Seattle where it's currently cold so this would be a great cocktail served warm, but I was just recently in Miami where I could have taken this cocktail cold. Cheers! - Kathy
Hi Oliver, Thanks for the comment. I do agree that the purest form of a cocktail, such as the ever classic Negroni, is often the best way to enjoy it. There is also always room to play and have fun behind the bar, like putting your own spin on things. -Kathy
Agave nectar is availible at well stocked grocery stores as well as on-line such as at www.monin.com or on amazon.com. Yuzu is availible bottled at asian grocers.They are mainly for flavor and have no alcohol content. Enjoy and thank you for watching!
HI Jacob, those bottles that I use I bought many years ago. I like to search antique stores, garage sales and second hand stores to find unique bottles and glasses. Thank you for watching! Best, Kathy
Hi Rhett, Thank you for your question; yes shaking the egg whites alone first without ice is the "dry shake".. It does make for a bit fluffier drink. But if you really shake the drink super hard w ice you will still get nice results. It's fun to experiment with this. Many bartenders will take the spring off of a hawthorn strainer and put it in w the egg whites when doing the dry shake to act as a 'whisk" when shaking. Thanks for tuning in! - Kathy
Hi Charlie, The syrup will last about 2 weeks refrigerated and yes! you can add like 1-2 Tablespoons vodka and it will help it keep even longer! Great comment! - Kathy
I like Sailor Jerry or Cruzan 9 for spiced rums.
HI Antoine - the water is optional and i liked it without :-) For the Spiced simple syrup combine 2 cups water, 2 cups sugar, 1 teaspoon ground cinnamon and 1 teaspoon ground nutmeg. Bring to a boil then chill. This will make about 3 cups. Add more cinnamon or nutmeg if you like more spice. I also like to add a pinch of ground allspice as well. Thanks for watching, Kathy
Hi Antoine, Both Charlotte and I love Sailor Jerry in this punch recipe. Of course, it's all about personal preference and what your favorite spiced rum is. Kathy
Good question, Lawerence! Limoncello typically does not have any citrus juice in it because as citrus juice sits in products, the color and flavors of citrus tend to brown out. All the flavor of the limoncello comes from the peel, which is a different essence of the lemon flavor.
HI George - thank you for your questions. There really arn't a lot of limoncello's out there that can compare with the taste of homeade. The ones that are commercially available in the US are all about the same quality. Sorry I cant be of more help here. Regarding anytype of beeswax or vegetable coating: a lot of produce has this. It is a natrual product and it is used to keep the "freshness in". It is a good rule of thumb to wash all fruits and vegetables before using consuming. I prefer muddling as it releases the essential oils as well in the rind - but always rinse first. Cheers! Kathy
Hi Blair! The best way to store the olives is in an air-tight container and keep them refrigerated for up to 3 weeks.
Hi Tyler! Blanc is good in this recipe – but dry is also great. I think go with personal preference.
Hi Blair! The recipe on the left is for the Buttered Egg Nog mix and will make about 7 cups (around 30-36 servings). The recipe on the right is for the actual drink itself and is good for 1 serving.
Hi Tomek, That is a great question! In the US, you can usually buy great eggnog during the holidays. Most higher end grocery stores usually carry some great brands.
HI - glad you all like the fruit puree videos! The simple syrup and lemon bottles are ones that i have had for many years. I like to collect unique bottles to put my cockail ingredients in. Antique ones are very cool - I keep my eye out for fun pieces at antique stores, garage sales, pottery barn etc.
Hi Lawrence, enjoy!! I alos love a little passion fruit or mango puree in my Pinda Coladas!
I love the complex charecter flavor of Purity Vodka and it pairs well nicely with infused waters. You can muddle the berries in the Fiji water - but i like the idea of letting the fruit infuse whole over time - giving it the beautiful pink translucent color but with lots of flavor. I feel there is a big movment to cockails that are dry and crisp and easy on the waistline. Enjoy- Kathy
HI Tony - yes you can adjust the recipe and still use 2 cartridges. I believe you shoudl be fine to use the 750 ml canister - just be sure to look at the fill line.
HI Blair, I like to recommend pasturized egg white but if using organic fresh eggs - 1 large egg = about 1 - 1 1/2 oz of white. Best to seperate and then meausre the whites. The mixture should be strained through a fine mesh strainer before being added to the iSi. Enjoy!
HI Jeff, I used a ProJig from Uber Bar Tools. One of the sides has the jigger broken down into 1/4-1/2-3/4 ounce sections. Very cool for precise measuring! Enjoy!
Glad you all are enjoying the poppers and love to hear everyones great martini comments - shaken or stirred ! :-)
HI Bo, glad you enjoyed the poppers! So good with a delicious martini!