To all the people saying it's too much garnish: this is what I.B.A. (2020) reccomends. "Rub a slice of orange (or lemon) around the rim of the glass and dip it in pulverized white sugar, so that the sugar will adhere to the edge of the glass. Carefully curling place the orange/lemon peel around the inside of the glass" The silver things are useless tho but it was 2012 lol
When you shake a drink, the ice melts. The dilution is +/- 50%. So if you have 80ml of mix (alcohol and/or juices), the result will be 120ml of chilled drink. It's only logical :)
In UKI a part is 25ml, so he has poured 50ml of rum. Half a lemon squeeze is about 25ml, then he adds maybe 10ml of both maraschino and triple sec. So it's about 90ml. Shaking dilutes a cocktail 25% as a very minimum, so here you go you get 120ml.
Every single drink I've seen him make, he's used way too much garnish! Stop adding things man, the ingredients speak for themselves. I'd just end up putting all of that shit to the side.
+ejmac11 Kinda late to this party but, you must remember he works at a bar in the 4.5 Star Langham Hotel, not a back alley bar. The people he serves expect the garnish, and he meets their expectations with flair.
+ejmac11 there is mostly a thought behind every garnish on that level of bartending. It serves a purpose to make the drink sweeter, more sour, thicken it, dilute it, stir it, affect your smell, taste, feel etc etc etc.. =)
+ejmac11 Nowadays, most people have this thing called a "smartphone" and social media sites like "Instagram" and "Facebook". The garnish makes for a great social media photo. He is giving the people what they want.
J Wal I can't stand how most people have to break their phones out to take a picture of every fucking thing nowadays. I guess I'm just getting old, I don't even think to do such a thing. Instagram lol I barely even use Facebook, my page is like 2 years old.
To all the people saying it's too much garnish: this is what I.B.A. (2020) reccomends.
"Rub a slice of orange (or lemon) around the rim of the glass and dip it in pulverized white sugar, so that the sugar will adhere to the edge of the glass.
Carefully curling place the orange/lemon peel around the inside of the glass"
The silver things are useless tho but it was 2012 lol
Damn that was like magical.
0:17 is it just me or did he sound like Borat right there " Rum Crusta, very nice!"👍
2:06 He is adding water. He only put around 70-80 ml of liquid in the shaker and after shake he has over 120
When you shake a drink, the ice melts. The dilution is +/- 50%. So if you have 80ml of mix (alcohol and/or juices), the result will be 120ml of chilled drink.
It's only logical :)
@@basscourband no but he clearly did put water in the shaker. No doubts about it
No, he's adding additional ice, maybe a big block of ice.
In UKI a part is 25ml, so he has poured 50ml of rum. Half a lemon squeeze is about 25ml, then he adds maybe 10ml of both maraschino and triple sec. So it's about 90ml. Shaking dilutes a cocktail 25% as a very minimum, so here you go you get 120ml.
indeed he clearly adds something to the drink behind the bar. i don't care what it is, you build on the bar never behind it
he puts a bunch of garnishes as recommendations. U can choose one or put how ever many u like
Maestro
you can see camera/ sound man in 1:43
How do you make the "icy sugar? "
+FlyAmanita1 It's "icing sugar" :P
Why complicate life and ruin the appearance of a cocktail with ugly decorations?
si nu bokkin !!!!
I don't like the silver pearls or the huge lemon peel. Overkill on the garnish.
wtf is this guy doing?
Horrible cocktail look
Every single drink I've seen him make, he's used way too much garnish! Stop adding things man, the ingredients speak for themselves. I'd just end up putting all of that shit to the side.
+ejmac11 Kinda late to this party but, you must remember he works at a bar in the 4.5 Star Langham Hotel, not a back alley bar. The people he serves expect the garnish, and he meets their expectations with flair.
Brandon Glass I still think it's too much.
+ejmac11 there is mostly a thought behind every garnish on that level of bartending. It serves a purpose to make the drink sweeter, more sour, thicken it, dilute it, stir it, affect your smell, taste, feel etc etc etc.. =)
+ejmac11 Nowadays, most people have this thing called a "smartphone" and social media sites like "Instagram" and "Facebook". The garnish makes for a great social media photo. He is giving the people what they want.
J Wal I can't stand how most people have to break their phones out to take a picture of every fucking thing nowadays. I guess I'm just getting old, I don't even think to do such a thing. Instagram lol I barely even use Facebook, my page is like 2 years old.