👍I’m no bartender, I just like experimenting at home - I had no idea I didn’t know how to stir! I have always appreciated a great bartender. Thank you. 💞
I just started bartending out here in Orange county. With the tips and knowledge you have displayed over all youre videos , has helped me stand out in the bartending community. So grateful!
Eric Pulido wow! That’s really great to hear! Definitely more than I could have hoped for making these videos and really the reason I started I’m so glad you got something out of them!
I second that. I work at a place that is locally famous for their premixed drinks. As someone who is a creative person always striving to learn more it feels good that certain patrons know who to come to for a well made/hand made cocktail. Really the best channel I've found so far for bartenders or enthusiasts and I hope they continually strive for that totally comprehensive goal they've set for themselves.
Ciao from Italy ;) Just found your channel and I'm really enjoying it. Just a tip that I have learned from the Japanese bartenders: when you stir, put the spoon between the second a third finger using only this "ring finger" to stir. Grab the spoon in the highest point, that's allow you to stay immobile with your arm and have a better grip. Salute!
I was taught to pinch the spoon between the thumb and index finger for balance, then insert the spoon in between the middle and ring fingers. The motion is to “push” the spoon forward with the ring finger and then “pull” with the ring finger. I was told you shouldn’t make any noise when you stir as it makes bubbles and can ruin the drink. I’ve seen people double stir in one hand holding between pointer and middle and the other spoon in ring and pinky. I’ve seen so many different people stir in so many different sized spoons and styles
What makes me the most most most happy is that they called their ice “quality” but they actually DEFINED it. So now it’s not just highbrow, we actually know that there are comparable characteristics of high quality ice and less quality ice. Thank you for not calling something quality solely because you like it.
you prolly dont give a shit but does anybody know of a way to get back into an Instagram account..? I somehow lost the account password. I appreciate any tricks you can give me.
@Salvatore Luis Thanks so much for your reply. I got to the site through google and Im in the hacking process atm. Looks like it's gonna take quite some time so I will get back to you later when my account password hopefully is recovered.
I actually thought ‘what can I possibly learn about stirring, huh’? I learned a lot. I like the way you present information. You make it easy for me to absorb. Thanks 😊
One thing I will say, and it’s really presentation preference. When you make an old fashioned in the serving glass the customer notices that the ice has been melted and assumes the drink has sat out awhile before being delivered to the table.
I love your channel. I have been using this quarantine to refine my skills. I just bought my first stirring glass. I was just a Japanese shaker enthusiast for the longest time. Thank you for inspiring me to find a new life long passion.
oh snap I actually ordered their Parisian shaker kit! Its a very solid shaker and the strainer is super good. Id highly recommend them as well. The funny thing is this is how I stir my coffee when I add powdered creamer! I know its an old video but this was great Leandro. Everything from how much ice to checking the dilution and everything a new person like me needs to know and feels dumb asking "how to stir" lol. Cheers mate
Nice Videos! I have been Bartending in Germany for a year now and i am always learning some new interesting details in your videos. One thing i have learned from another bartender is, that stiring a cocktail is supposed to be a very quiet thing. By that i mean to avoid getting any air into the cocktail to get a nice oily texture. So i would not lift the stiring glas when pouring the drink. This way you might have a bigger difference between shaken and stired drinks. Let me know what you think about that. Kind regards!
Definitely agree with mixing an old fashioned in the glass it's served in bc every time I try to do it in a mixing glass there's a snail trail of the sugar. Good tip.
Meh. In my opinion, as long as the dilution is correct, the snail trail is negligible. In fact, if you use the right amount of sugar syrup, you get the same amount of sweetness, minus the grittiness. Although I should say the right amount of grittiness from the sugar cube can be really satisfying. Personally, I'd rather pour my Old Fashioneds over a big, *fresh* ice cube, as opposed to the cubes I used to stir it with in the mixing glass. That's the beauty of different bars though, you can pick who does it best for you. Some will use good technique but have a terrible garnish. Or use a great garnish but use subpar booze.
I stir in a mixing glass for all my old fashions cause I like using oversized cubes and poor the booze over it slowly, I don't lose any sugar as I use maple syrup, simple syrup, no muddling needed...
@theeducatedbarfly. I live in France and I do my cocktail with tap water ice cube 5cm side. I see that sometimes you break the ice and sometimes you do not depending on the cocktail. For example in the boulevardier you make the cocktail directly in the glass so you do not break the ice. My understanding is that the smaller the ice is the faster it will melt and the more dilution you will have, is that correct?. In a stirred cocktail you try not to have too much dilution compared to a shaked cocktail , so, my question is why should we break the ice ? My second question is about the cocktail temperature. According to you and Dave Arnolds in liquid intelligence, stirred drinks need to be below 0°. I never manage to go below 0,5°C and my cocktail ends up being over diluted. My question is how can I get my cocktail between -1 to -5°C with tap water ice and not over dilute it? FYI, I stir for about 30 to 45 seconds to get to 0,5°C. I hope to see your reply. Thanks
Hi, I got another question according to the dilution of a drink. How much do you want to add to a high proof drink like a Martini, Negroni, Manhattan? Regarding your 6oz. coupe and 3oz of spirits this would mean a 50% dilution. Sounds pretty much to me. I read something about 20-25% of water in overall volume of the finished drink. I'm just starting out and due to closed bars I'm not able to taste a good Martini in a good bar to see how it's supposed to taste. Thanks in advance!
I got it! You’ve always reminded me of an actor or someone but I could NEVER put my finger on it, until now, you’re like a brawny Matthew Gray Gubler. IMO. Love your videooos! Cheers. 😁
I know this is ages ago, but maybe you'll see this comment :-) Is there a standard for what hand you pour with as a bartender? For example, I notice that you hold the jigger with the left and and pour from the bottle with your right. I realise that in one's home you do whatever you want, but as a professional is one way preferred over another?
I struggle so much to stir in a mixing glass with a continually fluid motion. Perhaps I just need to do it more to find my groove. If I remove the red plastic end from the barspoons that have it and use that (narrow, flat) end it's easy but that's bc I don't have to actually rotate the spoon in my fingers. I feel like it just gets caught every so often and my fingers have to regather that flow.
Kevin Fager the problem may be the spoon and not you. Those cheaper red top spoons have a rough spiral and it’s hard to stir with. Try it with a higher quality bar spoon with a better spiral and you may see better results.
It has nothing to do with the quality of your spoon, nor the spiral. In fact, at home I use a chopstick to stir my drinks, and I get the same fluid motion as if I were at work using quality tools. You could stir with almost any similarly shaped object and get a good result. I teach cocktail classes myself, and what I notice most is that people overthink the method of stirring fluidly and, in turn, grip it way too hard. A good way to get the flow down is to hold it gently between your fingers and use your thumb to keep it in place, and by that I mean only using your thumb to keep the spoon from falling out of your fingers, don't use your thumb to do any stirring; otherwise the spoon will spin on its axis and mess up your stir. As you're holding it between your fingers, try thinking of it as putting two motions together. First, pushing away from you, then pulling towards you. Put these motions together and you'll have a complete 360 degree stir. Repeat over and over, and before you know it you'll be stirring with ease.
You've got some super useful videos on here. Thanks for all the information :) I only make cocktails as a hobby for myself and at parties and stuff, but I definitely want to do it right. Somewhat related, do you think doing a quick water rinse is good enough when making a lot of cocktails with the same shaker/mixing glass? I'm never sure about some ingredients, like when I throw in egg whites or something, if I should do a full soap cleaning before mixing more stuff.
Just got my first crystal mixing glass today! Super stoked Edit: I also appreciate this video greatly, I was kinda half-assing the spoon technique, I love it!
Thanks so much for the great content! Any advice on how to keep the bare essentials of a bar in particular lemon juice and simple syrup in good quality? After an evening of use at a bar should they be discarded if some remain? If not, how do you suggest one should maintain them?
@Jóhann birgir yeah that bar book is like the essential beginners codex. and the ever clear trick in simple syrup is bunk. I only keep my simple syrups for like 2 weeks before I make a new batch.
It's not that the drink gets colder than the ice that chilled it, it's that ice can as cold as it wants and you are transferring energy. If the ice is super cold, -10 C let's say, and you have a lot of it, the drink can get down to -5C let's say. I'm not exactly sure how the math works out, never studied thermodynamics, but I assume that pv=nrt works out here somehow. The more ice you have, the farther below zero you chilled that ice before you took it out of the freezer, and the sooner you marry the ice and stirring liquid, the colder it will be. I definitely know less though, about the way that ice tempers and cracks when you mix warm liquid and cold ice, so watch out for that.
A) Thank you!! B) This video is really useful with showing holding the spoon correctly. C) Any tips on knowing the correct dilution for a drink? Is it just by taste or the methods you discussed?
I mean even though I forgot to mention it in the video, really taking a straw taste of the cocktail as you stir is a good method. I also mention a few kind of unscientific ways in which I check dilution, but taste never lies!
Not sure how common this is to other bartenders, but usually i take smell the cocktail as I'm stirring and when it hits my preferred dilution i can usually smell a "bloom" where the aroma of the cocktail opens up.
Evan Cashman I’ve seen guidelines depending on the drink of between 15 and 20%. You can use the cross hatch lines on a Yarii design glass to monitor the liquid line rise as you stir.
Yarai vs. pint glass - wouldn’t using a pint glass be more “authentic” since I believe the ubiquity of Yarai glasses is a relatively recent phenomenon, and most bars would’ve used pint glasses to create those classic cocktails since they were, and mostly still are, the largest glassware commonly available in a typical bar? (BTW, I prefer simple syrup for my OFs. Using raw sugar inevitably leaves undissolved particles that lend a GRITTY, unpleasant texture to those last few sips.)
Mixing glasses were in use before pint glasses were although the Yarai is a recent development with the rise of the Japanese style bartending and equipment. Really I try and use the best equipment available.
First off, i absolutely love watching your videos!!! How large of a mixing glass do you use? I use a 500 ml and sometimes i feel its too small to get a good stir. (We’re talking standard size stirred drinks, no doubles or anything...)
What size coupe do you use? The ones I have at home are too big for a standard 3-4oz drink (before dilution). I was looking at coupes on cocktail kingdom, but their sizes sound either too big (6oz) or too small (3.75oz)
@@TheEducatedBarfly Thanks, I guess 6oz should be the most versatile for egg white drinks and shaken stuff, too. Maybe I'll just get some 5oz Nick & Noras for stirred drinks and 6oz for shaken dudes.
You are not going to get a cocktail colder than the temperature of the ice you stirred it with. The ice doesn't have - 1 degrees c, more like - 20. Just because it freezes at that temp doesn't mean it always has this temperature
Bar ice is almost always at 0 degrees Celsius unless it comes straight out of the freezer. And yet, it is possible to take this ice and stir it down to -6 degrees Celsius... this has everything to do with the fact that alcohol has a lower freezing point than water.
@@TheEducatedBarfly yeah you’re right coming to think of it now as ice melts it absorbs latent heat of fusion and also the water it produces has a high specific heat capacity thus they can absorb quite a lot of heat from the alcohol, and the alcohol as you said with a lower freezing point then can go lower than zero. Sorry about the comment I was not thinking fast there lol.
But if we wanna get into the nitty gritty we also have to take into consideration that the mixing glass MUST be chilled because mixing glasses have more thermal mass than a metal tin or whatever and absorb some energy from your drink so there’s that aaaand also the heat capacity of the mix your chilling also plays a part. All good dude! These nerdy conversations are my reason for being :)
Get an insulated vessel like a cooler (I think that's what American's call it) that can fit like three or four letters. In my case I couldn't find one that fit so I used pipe insulation sheets to insulate a plastic container. Fill it with water and then freeze it for about 24 hours in your freezer. Remove the ice, if you've done it correctly they'll be a thick sheet floating on top of water. This is important, you don't want it to freeze all the way through otherwise the impurities and air in the water will get into the ice and you'll get a cloudy layer at the bottom. You can chop that off if it happens but it's a lot of work so I don't recommend letting it get that far. Once you've removed the ice, let it sit for about half an hour. This will temper the ice and make it easier to work with. Once tempered use a bread knife and a rubber mallet to cut the ice into cubes, sticks, etc. Deeply score the ice with the knife then gently, yet firmly tap the top of the blade with the mallet to cleave the ice. And that's how it's done. It seems like a lot of work but I find it takes only a little extra time than filling up ice cube trays several times each week.
no. even if the other person orders the same cocktail. The ice picks up traces of the alcohol and sugars and will mix in with the other drink. the drink cold end up sweeter or more dry than it's supposed to.
Marcus Roy this was a short sponsored videocfor that particular brand, but honestly partnering with companies helps us keep production going. My pledge is that I’ll only ever partner with brands I believe in. So yeah, I won’t sell out
@@TheEducatedBarfly Thank you. I do love your videos so keep up the great work. Your videos are some of the best cocktail making videos I've come across on youtube
That end of the spoon, is not made for muddling, it is made for making layers, the spirals are there for help that purpose. You should only stir with metal spoon in the metal cup. If You stir in glas, use wooden stick. How You operate the bottles, is very idiotic (Sorry if that hurt) Keep the bottle only in one hand, not change the hand. Dont put the cap/cork on the table, hold it in Your hand all the time.
lol this is confusing. Check out how Japanese bartenders stir. Completely different philosophy. It’s not about chilling. It’s about technique and actually combining the ingredients together into one. This video didn’t help me at all. Lol. There’s needs to be a very detailed video for every process. It’s way more than just chilling the drink. The most important thing when mixing is the ice for sure. But how you mix. Is key to making a great cocktail. Don’t be surprised that you can never make a Manhattan as good as a bar when using the exact same ingredients.
I love how casually and clearly you're able to explain things while stirring the F out of that cocktail!
👍I’m no bartender, I just like experimenting at home - I had no idea I didn’t know how to stir! I have always appreciated a great bartender. Thank you. 💞
I just started bartending out here in Orange county. With the tips and knowledge you have displayed over all youre videos , has helped me stand out in the bartending community. So grateful!
Eric Pulido wow! That’s really great to hear! Definitely more than I could have hoped for making these videos and really the reason I started I’m so glad you got something out of them!
I second that. I work at a place that is locally famous for their premixed drinks. As someone who is a creative person always striving to learn more it feels good that certain patrons know who to come to for a well made/hand made cocktail. Really the best channel I've found so far for bartenders or enthusiasts and I hope they continually strive for that totally comprehensive goal they've set for themselves.
Ciao from Italy ;)
Just found your channel and I'm really enjoying it.
Just a tip that I have learned from the Japanese bartenders:
when you stir, put the spoon between the second a third finger using only this "ring finger" to stir. Grab the spoon in the highest point, that's allow you to stay immobile with your arm and have a better grip.
Salute!
I was taught to pinch the spoon between the thumb and index finger for balance, then insert the spoon in between the middle and ring fingers. The motion is to “push” the spoon forward with the ring finger and then “pull” with the ring finger. I was told you shouldn’t make any noise when you stir as it makes bubbles and can ruin the drink. I’ve seen people double stir in one hand holding between pointer and middle and the other spoon in ring and pinky. I’ve seen so many different people stir in so many different sized spoons and styles
What makes me the most most most happy is that they called their ice “quality” but they actually DEFINED it. So now it’s not just highbrow, we actually know that there are comparable characteristics of high quality ice and less quality ice. Thank you for not calling something quality solely because you like it.
you prolly dont give a shit but does anybody know of a way to get back into an Instagram account..?
I somehow lost the account password. I appreciate any tricks you can give me.
@Cooper Frederick instablaster =)
@Salvatore Luis Thanks so much for your reply. I got to the site through google and Im in the hacking process atm.
Looks like it's gonna take quite some time so I will get back to you later when my account password hopefully is recovered.
@Salvatore Luis It did the trick and I actually got access to my account again. I'm so happy:D
Thank you so much you really help me out :D
@Cooper Frederick glad I could help :D
that bartender asmr though *chef’s kiss*
I actually thought ‘what can I possibly learn about stirring, huh’? I learned a lot. I like the way you present information. You make it easy for me to absorb. Thanks 😊
Informative and interesting - Thanks. 🥃
Not all cocktail servers are “waitresses” though…
Amateur here and mixing for guest learned a lot about ice and now stirring from you. Thanks.
Just got my mixing glass and was glad to find this video...
One thing I will say, and it’s really presentation preference. When you make an old fashioned in the serving glass the customer notices that the ice has been melted and assumes the drink has sat out awhile before being delivered to the table.
I love your channel. I have been using this quarantine to refine my skills. I just bought my first stirring glass. I was just a Japanese shaker enthusiast for the longest time. Thank you for inspiring me to find a new life long passion.
@6:05 props for using Celcius! How unamerican:)
oh snap I actually ordered their Parisian shaker kit! Its a very solid shaker and the strainer is super good. Id highly recommend them as well. The funny thing is this is how I stir my coffee when I add powdered creamer! I know its an old video but this was great Leandro. Everything from how much ice to checking the dilution and everything a new person like me needs to know and feels dumb asking "how to stir" lol. Cheers mate
Nice Videos! I have been Bartending in Germany for a year now and i am always learning some new interesting details in your videos. One thing i have learned from another bartender is, that stiring a cocktail is supposed to be a very quiet thing. By that i mean to avoid getting any air into the cocktail to get a nice oily texture. So i would not lift the stiring glas when pouring the drink. This way you might have a bigger difference between shaken and stired drinks. Let me know what you think about that. Kind regards!
Definitely agree with mixing an old fashioned in the glass it's served in bc every time I try to do it in a mixing glass there's a snail trail of the sugar. Good tip.
Meh. In my opinion, as long as the dilution is correct, the snail trail is negligible. In fact, if you use the right amount of sugar syrup, you get the same amount of sweetness, minus the grittiness. Although I should say the right amount of grittiness from the sugar cube can be really satisfying.
Personally, I'd rather pour my Old Fashioneds over a big, *fresh* ice cube, as opposed to the cubes I used to stir it with in the mixing glass.
That's the beauty of different bars though, you can pick who does it best for you. Some will use good technique but have a terrible garnish. Or use a great garnish but use subpar booze.
I stir in a mixing glass for all my old fashions cause I like using oversized cubes and poor the booze over it slowly, I don't lose any sugar as I use maple syrup, simple syrup, no muddling needed...
Beautiful mixing glass 💕
Very good video. Good format, combining product review and techniques. Thanks.
Jim Fererro thanks!
@theeducatedbarfly. I live in France and I do my cocktail with tap water ice cube 5cm side. I see that sometimes you break the ice and sometimes you do not depending on the cocktail. For example in the boulevardier you make the cocktail directly in the glass so you do not break the ice. My understanding is that the smaller the ice is the faster it will melt and the more dilution you will have, is that correct?. In a stirred cocktail you try not to have too much dilution compared to a shaked cocktail , so, my question is why should we break the ice ? My second question is about the cocktail temperature. According to you and Dave Arnolds in liquid intelligence, stirred drinks need to be below 0°. I never manage to go below 0,5°C and my cocktail ends up being over diluted. My question is how can I get my cocktail between -1 to -5°C with tap water ice and not over dilute it? FYI, I stir for about 30 to 45 seconds to get to 0,5°C. I hope to see your reply. Thanks
just got myself a real bar spoon from amazon just trying to get more used to it with the handle design and the right grip.
Hi, I got another question according to the dilution of a drink. How much do you want to add to a high proof drink like a Martini, Negroni, Manhattan? Regarding your 6oz. coupe and 3oz of spirits this would mean a 50% dilution. Sounds pretty much to me. I read something about 20-25% of water in overall volume of the finished drink. I'm just starting out and due to closed bars I'm not able to taste a good Martini in a good bar to see how it's supposed to taste.
Thanks in advance!
👍@3:28-3:50 the unexpected ASMR
LOL
Looking for the word “condensation”? On outside of a glass?
That barspoon isn't a muddler, it's used to layer drinks by dispersing the drink horizontally.
Stuart, correct, the disc can be used for layering too, but the European Bar Spoon, as this is called, has been designed for light muddling.
Fantastic video this. I’ve started making my old fashioned within the glass and it works so well.
Love the tight coils on the strainer!
Hold on, how exactly does the liquid get colder than what's cooling it?
I got it! You’ve always reminded me of an actor or someone but I could NEVER put my finger on it, until now, you’re like a brawny Matthew Gray Gubler. IMO.
Love your videooos! Cheers. 😁
He also looks like John Mayer.
Captain Caveman.
So how would you compare old fashion ice cube treys you put in the freezer versus ice you buy from the grocery store in a bag and the ice you used?
I know this is ages ago, but maybe you'll see this comment :-) Is there a standard for what hand you pour with as a bartender? For example, I notice that you hold the jigger with the left and and pour from the bottle with your right. I realise that in one's home you do whatever you want, but as a professional is one way preferred over another?
I use whatever hand is comfortable
LOL! The right glass from 10;52 is made in Poland. I have identical xD
I struggle so much to stir in a mixing glass with a continually fluid motion. Perhaps I just need to do it more to find my groove. If I remove the red plastic end from the barspoons that have it and use that (narrow, flat) end it's easy but that's bc I don't have to actually rotate the spoon in my fingers. I feel like it just gets caught every so often and my fingers have to regather that flow.
Kevin Fager the problem may be the spoon and not you. Those cheaper red top spoons have a rough spiral and it’s hard to stir with. Try it with a higher quality bar spoon with a better spiral and you may see better results.
It has nothing to do with the quality of your spoon, nor the spiral. In fact, at home I use a chopstick to stir my drinks, and I get the same fluid motion as if I were at work using quality tools. You could stir with almost any similarly shaped object and get a good result. I teach cocktail classes myself, and what I notice most is that people overthink the method of stirring fluidly and, in turn, grip it way too hard.
A good way to get the flow down is to hold it gently between your fingers and use your thumb to keep it in place, and by that I mean only using your thumb to keep the spoon from falling out of your fingers, don't use your thumb to do any stirring; otherwise the spoon will spin on its axis and mess up your stir.
As you're holding it between your fingers, try thinking of it as putting two motions together. First, pushing away from you, then pulling towards you. Put these motions together and you'll have a complete 360 degree stir. Repeat over and over, and before you know it you'll be stirring with ease.
Loved this tutorial! Thank you so much! You have a fan in Argentina!
Thanks Eduardo
Uruguay has better asado
My cousin was from Newton. Moved to Maynard after she got married
You've got some super useful videos on here. Thanks for all the information :) I only make cocktails as a hobby for myself and at parties and stuff, but I definitely want to do it right. Somewhat related, do you think doing a quick water rinse is good enough when making a lot of cocktails with the same shaker/mixing glass? I'm never sure about some ingredients, like when I throw in egg whites or something, if I should do a full soap cleaning before mixing more stuff.
Just got my first crystal mixing glass today! Super stoked
Edit: I also appreciate this video greatly, I was kinda half-assing the spoon technique, I love it!
Thanks for this!
Thanks so much for the great content! Any advice on how to keep the bare essentials of a bar in particular lemon juice and simple syrup in good quality? After an evening of use at a bar should they be discarded if some remain? If not, how do you suggest one should maintain them?
Jóhann birgir thanks so much! Incredibly helpful
@Jóhann birgir yeah that bar book is like the essential beginners codex. and the ever clear trick in simple syrup is bunk. I only keep my simple syrups for like 2 weeks before I make a new batch.
Yey! Thanks for this video!
So are you letting the spoon spinning in the fingers ?
Dope mixing glass
starts at 4:54
Gread advertising for that cocktail set!
Very informative! Thank you!
It's not that the drink gets colder than the ice that chilled it, it's that ice can as cold as it wants and you are transferring energy. If the ice is super cold, -10 C let's say, and you have a lot of it, the drink can get down to -5C let's say. I'm not exactly sure how the math works out, never studied thermodynamics, but I assume that pv=nrt works out here somehow. The more ice you have, the farther below zero you chilled that ice before you took it out of the freezer, and the sooner you marry the ice and stirring liquid, the colder it will be. I definitely know less though, about the way that ice tempers and cracks when you mix warm liquid and cold ice, so watch out for that.
Im from Massachusetts too! Just on the other side of the state haha
A) Thank you!!
B) This video is really useful with showing holding the spoon correctly.
C) Any tips on knowing the correct dilution for a drink? Is it just by taste or the methods you discussed?
I mean even though I forgot to mention it in the video, really taking a straw taste of the cocktail as you stir is a good method. I also mention a few kind of unscientific ways in which I check dilution, but taste never lies!
@@TheEducatedBarfly Thanks!
Not sure how common this is to other bartenders, but usually i take smell the cocktail as I'm stirring and when it hits my preferred dilution i can usually smell a "bloom" where the aroma of the cocktail opens up.
Evan Cashman I’ve seen guidelines depending on the drink of between 15 and 20%. You can use the cross hatch lines on a Yarii design glass to monitor the liquid line rise as you stir.
Evan Cashman You should be tasting all your drinks before serving them to a guest.
Yarai vs. pint glass - wouldn’t using a pint glass be more “authentic” since I believe the ubiquity of Yarai glasses is a relatively recent phenomenon, and most bars would’ve used pint glasses to create those classic cocktails since they were, and mostly still are, the largest glassware commonly available in a typical bar?
(BTW, I prefer simple syrup for my OFs. Using raw sugar inevitably leaves undissolved particles that lend a GRITTY, unpleasant texture to those last few sips.)
Probably, but a thicker, heavier mixing glass is easier to work with as it's more stable and less likely to wobble around or topple over.
Mixing glasses were in use before pint glasses were although the Yarai is a recent development with the rise of the Japanese style bartending and equipment. Really I try and use the best equipment available.
I didn’t know u were a Massachusetts man. I’m from Attleboro. Ur kind of like the opposite of Brady, from mass to cali
Yup, grew up in Cambridge
One question: _Is the spoon spinning while you stirring it?
The Spoon is not rotating in my fingers while stirring
@@TheEducatedBarfly yes!! I meant rotating. Thank you!!
First off, i absolutely love watching your videos!!!
How large of a mixing glass do you use? I use a 500 ml and sometimes i feel its too small to get a good stir. (We’re talking standard size stirred drinks, no doubles or anything...)
30 stirs is plenty for the ice where I work that’s for sure 👍🏻
What size coupe do you use? The ones I have at home are too big for a standard 3-4oz drink (before dilution). I was looking at coupes on cocktail kingdom, but their sizes sound either too big (6oz) or too small (3.75oz)
Taylor Clark the coupe I use of from Libbey and it’s 5.5oz a 6oz one should do ok
@@TheEducatedBarfly Thanks, I guess 6oz should be the most versatile for egg white drinks and shaken stuff, too. Maybe I'll just get some 5oz Nick & Noras for stirred drinks and 6oz for shaken dudes.
Taylor Clark that’s a good plan. I like nick and Nora’s
doing the mixing so close to your mike made it sounds very "Edgar Wright" :D
Great tutorial, the physics talks about temperature killed me though :/
we should redo this really
Great video. I love how you got a better piece of ice even for just a demo! Good info and I'll check out those products.
How do you spell that mixing glass style with the cross section?
Richard Luong Yarai. You’re welcome 😉
@@mikekisonu6825 you're awesome. Thank you!
Richard Luong Glad to “pay it forward!” 😉
You're from Newton?!?!
I like your channel alot!
Thanks Mike.
You are not going to get a cocktail colder than the temperature of the ice you stirred it with. The ice doesn't have - 1 degrees c, more like - 20. Just because it freezes at that temp doesn't mean it always has this temperature
You are wrong. Read this:
www.cookingissues.com/index.html%3Fp=4585.html
Love your videos but the drink can never get colder than the ice that is cooling it that’s just against the laws of thermodynamics
Bar ice is almost always at 0 degrees Celsius unless it comes straight out of the freezer. And yet, it is possible to take this ice and stir it down to -6 degrees Celsius... this has everything to do with the fact that alcohol has a lower freezing point than water.
@@TheEducatedBarfly yeah you’re right coming to think of it now as ice melts it absorbs latent heat of fusion and also the water it produces has a high specific heat capacity thus they can absorb quite a lot of heat from the alcohol, and the alcohol as you said with a lower freezing point then can go lower than zero. Sorry about the comment I was not thinking fast there lol.
But if we wanna get into the nitty gritty we also have to take into consideration that the mixing glass MUST be chilled because mixing glasses have more thermal mass than a metal tin or whatever and absorb some energy from your drink so there’s that aaaand also the heat capacity of the mix your chilling also plays a part. All good dude! These nerdy conversations are my reason for being :)
God damnit man, gimme the fucking drink.
How do you get such clear ice?
Holly Hawkes directional freezing. I’ll do an episode on it. Although this particular ice I bought from an ice company which I do when I’m lazy
The Educated Barfly I would love that, your videos have really sparked an interest in learning how to make cocktails 🍸
That sounds great.
Get an insulated vessel like a cooler (I think that's what American's call it) that can fit like three or four letters. In my case I couldn't find one that fit so I used pipe insulation sheets to insulate a plastic container. Fill it with water and then freeze it for about 24 hours in your freezer. Remove the ice, if you've done it correctly they'll be a thick sheet floating on top of water. This is important, you don't want it to freeze all the way through otherwise the impurities and air in the water will get into the ice and you'll get a cloudy layer at the bottom. You can chop that off if it happens but it's a lot of work so I don't recommend letting it get that far. Once you've removed the ice, let it sit for about half an hour. This will temper the ice and make it easier to work with. Once tempered use a bread knife and a rubber mallet to cut the ice into cubes, sticks, etc. Deeply score the ice with the knife then gently, yet firmly tap the top of the blade with the mallet to cleave the ice. And that's how it's done. It seems like a lot of work but I find it takes only a little extra time than filling up ice cube trays several times each week.
your icemaker is $6000?
I either make ice at home or purchase it from an Ice dealer LOL but a cleinbell machine is more like 12,000 for the big one.
How can something be colder than the thing that made it cold? :)
Kind of like saying ‘how can a son be bigger than the mother he came out of’? Get it?
I forgot just how awkward you were back in the day. LOL Much better now.
No garnish? Come on bro! JK Love your vids brah
Maybe an ignorant and uneducated question: Can you reuse the mixing ice for another cocktail?
no. even if the other person orders the same cocktail. The ice picks up traces of the alcohol and sugars and will mix in with the other drink. the drink cold end up sweeter or more dry than it's supposed to.
Love the vids but that Hawthorne is awful
kuryluva I like the hawthorn, the mixing glass is awesome!
i like you man but dont sell out and be a sales person for this brand
Marcus Roy this was a short sponsored videocfor that particular brand, but honestly partnering with companies helps us keep production going. My pledge is that I’ll only ever partner with brands I believe in. So yeah, I won’t sell out
@@TheEducatedBarfly Thank you. I do love your videos so keep up the great work. Your videos are some of the best cocktail making videos I've come across on youtube
I hope someone washed all that gear before you started making your cocktails.
check the uhhmm check check the uhmmmm ]
check the uhmmmm
That end of the spoon, is not made for muddling,
it is made for making layers, the spirals are there for help that purpose.
You should only stir with metal spoon in the metal cup.
If You stir in glas, use wooden stick.
How You operate the bottles, is very idiotic (Sorry if that hurt)
Keep the bottle only in one hand, not change the hand.
Dont put the cap/cork on the table, hold it in Your hand all the time.
lol this is confusing. Check out how Japanese bartenders stir. Completely different philosophy. It’s not about chilling. It’s about technique and actually combining the ingredients together into one. This video didn’t help me at all. Lol. There’s needs to be a very detailed video for every process. It’s way more than just chilling the drink. The most important thing when mixing is the ice for sure. But how you mix. Is key to making a great cocktail. Don’t be surprised that you can never make a Manhattan as good as a bar when using the exact same ingredients.
Your videos are all over the place and hard to watch. Didn't last 5 min.