Hello.Hello. I am a bartender as well and I like to Look around for truth sometime. And I found something interesting (And other things). I know all of you say the copse reviver 2 Come from 1930 book Savoy hotel But I found the same recipe In 1925 book . Have a good day
Speaking of fresh herbs, I do my own bitters at home already and I've made my own mint bitters by using the tinctures assembling method. First batch of fresh mint in 70ABV alcohol was in a 1 to 2 ratio for a week, but the liquid turned brown and the smell was more of degrading chlorofyl. Second batch, same, 1 part mint for 2 part alcohol but steeped only for 3 days, and the flavour stayed fresh, my mint bitters still tastes and smells minty and is almost 9 months old now. So, anyone reading this, if you want to use fresh herbs, flowers or other fresh ingredients that could go wrong quickly, you have two choices : - lower the time (a lot !) you steep the ingredients (usually, tincture can take from 10 days to 30 days to make, so I'd rather do 2 to 3 days only) - make multiple infusions : let's say you steep mint for 24 hours, then discard the infused mint and put more fresh mint to infuse 24h more, and repeat until you're satisfied !
@@austinwilliams3305 Never tried doing it ! To be honest, I wasn't aware of that method when I was making this bitters.. x) I should try to make a new batch of mint tincture just to compare, I still have some of the last batch..
Very interested in this - what about replacing the herbs every 3 days for a longer period of time? Love the idea of shelf stable herb flavours but cautious about adding too much alcohol to a drink
Why do I feel like my hobby of home bartending is about to turn into a deprave 16th century-like alchemy fixation? I think deep down, I knew this bartending rabbit hole I went down would lead me this way. Cheers!
Thanks for this! I'm excited to try this approach. I'm very much into tiki, so I have to keep a bunch of different syrups. I think I will be able to replace several of them with a combination of simple or demerara syrup, and tinctures. This will not only save refrigerator space, but it will also drastically reduce the time I spend making syrups!
I actually made an angostura bitters at home. Extremely similar to orginal like 9 out of 10. Everyone who tasted said it's the same but all ingredients were natural. So sky is the limit.
I use to make my own orange bitter like you are making your tinctures, but with a mix of peels and cachaça, really cheap to make, tasty and useful ! Tanks for the video !
OK, this video inspired me to get off my tail and actually start an infusion using habañeros. Been meaning to do it for a long time and have just been too lazy. I used Everclear so it should be done by tomorrow. Thanks
Amazing video, my friend. I'm a bit new to home bartending, so I had no idea tinctures were a thing. I remember me and my wife struggling to make a decent ginger syrup just to see it spoil some weeks later.
Happy to hear you discovered the BLK Manhattan here :) I'll try to make an Amari episode. this year. I'm working on some recipes I think y'all will enjoy. Cheers
Hi Thank you for the video. I’m having trouble understanding the ration you got with the cinnamon. How did you come up with the 24g? Is there a relation between the ml in the gram? Looking forward to reading from you soon. Thanks again
I love tinctures, i've been trying to get a good homemade ginger tincture (they usually taste... weird to me) because I love Penicillin but I don't want to have the honey / ginger syrup, so my idea is trying to make it with ginger tincture and honey. Great video!
That's the best way for me to avoid having useless syrups in the firdge. What is it that you feel weird about the ginger tincture? Did you use fresh ginger?
@@TrufflesOnTheRocks Yeah, fresh ginger, the weird taste is like... uhmm (hard to describe) but like "fermentation" I know it sounds weird because is alcohol but it reminds me of the same smell and taste that you get when you're making homemade ginger beer, like yeast-y.. Sadly I've only tried with 43% vodka because is what I have in hand locally, unless I use whiskey.
@@stevenjacobs2750 Havent thought of that, but will definitely try it, I just wonder if it would impact the texture? maybe not with the right ratio, will def. give it a try, thanks!
C'est ultra galère de trouvé de l'everclear en France (ou des alcools qui dépassent les 40° ), donc merci pour le tuyaux, je vais essayé cette méthode. j'imagine que ça marche avec des champignons déshydraté. ça serait intéressant de tester cette approche avec des sauces. Normalement ont utilise des reduction, ou des extractions.
So, if anyone really gets into making this stuff, you can use an ultrasonic cleaner to cut the time from 2 weeks to about an hour and a half. Or at least that’s the turnaround on lions mane mushroom extract.
Thank you for the video. I am confused by one point here tho. Alcohol is the flavor extractive element here. Everclear has the same amount of alcohol as double that volume of vodka (eg. 10ml of Everclear has the same amount of alcohol as 20ml of vodka). Thus I would expect if you need a certain amount of alcohol for extraction, you can use either Everclear or twice that amount of vodka ... but in the video you suggest that one should use less vodka than Everclear rather than more. Why?
I get the confusion (because I had the same confusion for a second) but you're thinking about it in the wrong direction. It's not that you're using more alcohol, you're using less ingredient. The extraction is higher with higher ABV, so you need less ingredient. Saying you use more alcohol is saying the same thing, but obviously gets a little confusing, lol.
Really great video! I have 2 questions: what do you do for herb tinctures, and for the chartreuse beginning, is it 2:1 of vodka or 2:1 of grain alcohol? Thank you!!
Thanks Rahul! If I do herbs tinctures, I use dried herbs so obviously, it will not have the "fresh" feel to it but it can be nice in some scenarios. For the Ambrette Tincture, between 40 and 60 % for the 2:1 ratio. Cheers
Can the syrups be used with Ginger Bugs, Kefirs and Kombucha's and what is the base ratio of syrup for 16oz servings? You have so many choices for one to choose.
Great videos like this are why I subscribe to you 👍🏼 when you say tinctures are a great way to replace specialty syrups (like simple syrup and cinnamon tincture to replace cinnamon syrups), is there a ratio you suggest to balance the two? I know in the video you suggest 1-2 ml, but I wasn’t sure what amount that was supposed to balance
Hi Jacob, glad to hear this! The tincture I don't mix it with the syrup. The whole goal is to have only simple syrup in my fridge and then some pipette bottles on my bar shelf and I use some drops or dahses of the tincture one cocktail at the time and the amount varies depending on the recipe and what I want to make so there's no rule. Use it little at the time until you like the taste
Inspirational! Thanks! Have you clarified tinctures before? Do you also have a Green Chartreuse recipe? I have one that needs some clarified tinctures so that the green color isn't changed much.
Hey Joe, Clarifying a tincture is probably very hard and if you achieve a nice clarification, you will probably loose a lot of flavour in the process. That's the problem with Homemade Chartreuse, most of us use maceration while they make it with distillation and then colour the clear liquid. That said, if you want to chat more about this, feel free to join me on Patreon, I answer all techincal questions I can to my patrons, even at the lower tier. Thanks and cheers!
Fresh herbs are tricky. You need to put a lot of herb, don't leave it steeping for more than a couple of hours and then add more until you are happy with the flavour
recently i experimented with doing this same technique but doing it sous vide. I made a rosemary tincture that is ridiculously good. I used 24g fresh rosemary leaves and 120ml 60% abv everclear. sous vide @ 145F for 6 hours. chill to room temp, then pass it through a coffee filter. only needed about 8 drops of it to really notice the flavor in a cocktail!
Would you be able to combine a fat wash technique with this somehow to add a bacon flavour kick to stuff? Obviously that might take away the shelf life though.
I used 60 grams of ambrette seeds and 120mL of 80 proof vodka. The ground seeds seem to have drank all the vodka and it seems more like a paste or slurry. Did I misunderstand the ratio? Am I going to get any appreciable amount of liquid out of this in 2 weeks? Thanks!
Better Smoke your cocktails or one of the ingredient. One of my fav device for smoking cocktails is this th-cam.com/video/zj3CSNpfFRk/w-d-xo.html Cheers!
Hi Hugh, call me stupid but since Tinctures are less concentrated, isn't it the opposite? Or maybe as a French Canadian, it's just my english failling me?
@@TrufflesOnTheRocks An extract in chemistry terms and I think that’s what we’re talking about, is the use of a solvent to remove a substance from a raw material. In this case the solvent can be alcohol, water, oils etc. A tincture is an extract where the solvent is alcohol, specifically ethanol. The difference between the two terms is not about concentration it’s about the solvent used. A regular cup of coffee is an extract and not a tincture because the solvent used is water. BTW, love your channel. I’m a recovering chemist.
@@hughdavis4695 Thanks for the explanations. I guess I have to go back to my research because that's not how I understood the concept. Thanks again :) Cheers
It could be but it's usually not. Some are a mix of extracts and tintures, some are just macerations of stuff in different ratios... but just tinctures would yield a "weaker" bitter because extracts are more concentrated than tinctures. Hope this helps cause it can get confusing LOL
So happy I'm finally getting to make the Chartreuse video. Go get your Ambrette and ee you in a couple of weeks. Cheers!
Me 2
Hello.Hello. I am a bartender as well and I like to Look around for truth sometime. And I found something interesting (And other things). I know all of you say the copse reviver 2 Come from 1930 book Savoy hotel But I found the same recipe In 1925 book . Have a good day
@@vinnyonthesofa
This is usually the part where you provide citations...
JF I’m really loving your recent content! Not that I didn’t before, but the focus on liqueurs, tinctures etc, is really inspiring. Keep it coming!
Thanks Eric! There will for sure be more of that! Glad you enjoy :)
Speaking of fresh herbs, I do my own bitters at home already and I've made my own mint bitters by using the tinctures assembling method.
First batch of fresh mint in 70ABV alcohol was in a 1 to 2 ratio for a week, but the liquid turned brown and the smell was more of degrading chlorofyl.
Second batch, same, 1 part mint for 2 part alcohol but steeped only for 3 days, and the flavour stayed fresh, my mint bitters still tastes and smells minty and is almost 9 months old now.
So, anyone reading this, if you want to use fresh herbs, flowers or other fresh ingredients that could go wrong quickly, you have two choices :
- lower the time (a lot !) you steep the ingredients (usually, tincture can take from 10 days to 30 days to make, so I'd rather do 2 to 3 days only)
- make multiple infusions : let's say you steep mint for 24 hours, then discard the infused mint and put more fresh mint to infuse 24h more, and repeat until you're satisfied !
Do you typically blanch the mint leaves before this? Might have to give this a try
@@austinwilliams3305 Never tried doing it ! To be honest, I wasn't aware of that method when I was making this bitters.. x)
I should try to make a new batch of mint tincture just to compare, I still have some of the last batch..
Very interested in this - what about replacing the herbs every 3 days for a longer period of time?
Love the idea of shelf stable herb flavours but cautious about adding too much alcohol to a drink
Why do I feel like my hobby of home bartending is about to turn into a deprave 16th century-like alchemy fixation? I think deep down, I knew this bartending rabbit hole I went down would lead me this way. Cheers!
Thanks for this! I'm excited to try this approach. I'm very much into tiki, so I have to keep a bunch of different syrups. I think I will be able to replace several of them with a combination of simple or demerara syrup, and tinctures. This will not only save refrigerator space, but it will also drastically reduce the time I spend making syrups!
I'm sure this will help you a lot! Let me know how it goes and what flavours / syrups you like the most with this technique. Cheers!
I actually made an angostura bitters at home. Extremely similar to orginal like 9 out of 10. Everyone who tasted said it's the same but all ingredients were natural. So sky is the limit.
I'd love to have that recipe ;)
as someone that likes spicy margs, i like the idea of creating a shelf stable solution that i can keep on hand all summer.
It's the best way IMO. Cheers mate
I use to make my own orange bitter like you are making your tinctures, but with a mix of peels and cachaça, really cheap to make, tasty and useful ! Tanks for the video !
Cheers to that!
OK, this video inspired me to get off my tail and actually start an infusion using habañeros. Been meaning to do it for a long time and have just been too lazy. I used Everclear so it should be done by tomorrow. Thanks
Amazing video, my friend. I'm a bit new to home bartending, so I had no idea tinctures were a thing. I remember me and my wife struggling to make a decent ginger syrup just to see it spoil some weeks later.
Well stock up your home bar with some of your favourite flavours and this will never happen again ;) CHeers
This cinnamon Old Fashioned is a real temptation right now. 🖤
Me too 😀
Best cocktail channel 👌🏻👌🏻
The bitter tincture is genius 🧠
HAHA! Thanks :)
Can you possibly do an amaro episode? I love black manhattans in part due to this channel. But i've learned amaro is so diverse!
Happy to hear you discovered the BLK Manhattan here :) I'll try to make an Amari episode. this year. I'm working on some recipes I think y'all will enjoy. Cheers
Hi Thank you for the video. I’m having trouble understanding the ration you got with the cinnamon. How did you come up with the 24g? Is there a relation between the ml in the gram? Looking forward to reading from you soon. Thanks again
Dude, excellent post. Inspired. I have only a few tinctures I use, but now I'm rethinking this! Cheers.
Thank you SO MUCH! Cheers
This is my favorite video of yours. I look forward to giving tinctures a try.
Thank you so so much Brian! Really appreciate. CHeers!
This is such a great idea! Gonna try it ASAP
I'm sure you'll love this trick! Cheers!
I love tinctures, i've been trying to get a good homemade ginger tincture (they usually taste... weird to me) because I love Penicillin but I don't want to have the honey / ginger syrup, so my idea is trying to make it with ginger tincture and honey. Great video!
That's the best way for me to avoid having useless syrups in the firdge. What is it that you feel weird about the ginger tincture? Did you use fresh ginger?
Have you tried using ginger powder for your ginger tincture? (As opposed to fresh ginger)
@@TrufflesOnTheRocks Yeah, fresh ginger, the weird taste is like... uhmm (hard to describe) but like "fermentation" I know it sounds weird because is alcohol but it reminds me of the same smell and taste that you get when you're making homemade ginger beer, like yeast-y.. Sadly I've only tried with 43% vodka because is what I have in hand locally, unless I use whiskey.
@@stevenjacobs2750 Havent thought of that, but will definitely try it, I just wonder if it would impact the texture? maybe not with the right ratio, will def. give it a try, thanks!
@@javisvperez Dumb question maybe but, with or without the peel ? Because wild yeast are present on the skin so that could cause the fermentation ?
Una gran alternativa a los bitters. Yo los hago en embudo de decantación y quedan bien potentes. Un saludo! 🤗
This is the most efficient way to make it! Cheers
Great video! (As always)
Don't you think the peppermint tincture will work out?
That's a fresh herb but I thought it keeps the flavour pretty well..
I love this video! Very helpful!
Thanks Kurt! Cheers my friend
C'est ultra galère de trouvé de l'everclear en France (ou des alcools qui dépassent les 40° ), donc merci pour le tuyaux, je vais essayé cette méthode. j'imagine que ça marche avec des champignons déshydraté. ça serait intéressant de tester cette approche avec des sauces. Normalement ont utilise des reduction, ou des extractions.
Thank you for the clip!!! How long is the storage life if I use fresh herbs like mints
So, if anyone really gets into making this stuff, you can use an ultrasonic cleaner to cut the time from 2 weeks to about an hour and a half. Or at least that’s the turnaround on lions mane mushroom extract.
Great video JF! Really well explained and well made. Will you make a video about the green chartreuse too?
You’re great!!!!!
I'll try my best to make one on green too
great video thank you for sharing. How many drops should I use for single cokctail?
Thank you, a little message to support your channel/investment.
Thanks for the support :) Cheers!
Steps to making yellow Chartreuse:
1) Buy a bottle of Strega
2) Put it into an empty Yellow Chartreuse bottle
3) Lie to yourself
HAHAHAHA!
Thank you for the video. I am confused by one point here tho. Alcohol is the flavor extractive element here. Everclear has the same amount of alcohol as double that volume of vodka (eg. 10ml of Everclear has the same amount of alcohol as 20ml of vodka). Thus I would expect if you need a certain amount of alcohol for extraction, you can use either Everclear or twice that amount of vodka ... but in the video you suggest that one should use less vodka than Everclear rather than more. Why?
I get the confusion (because I had the same confusion for a second) but you're thinking about it in the wrong direction.
It's not that you're using more alcohol, you're using less ingredient. The extraction is higher with higher ABV, so you need less ingredient. Saying you use more alcohol is saying the same thing, but obviously gets a little confusing, lol.
Que nivel tan extraordinario 😃
Really great video! I have 2 questions: what do you do for herb tinctures, and for the chartreuse beginning, is it 2:1 of vodka or 2:1 of grain alcohol? Thank you!!
Thanks Rahul! If I do herbs tinctures, I use dried herbs so obviously, it will not have the "fresh" feel to it but it can be nice in some scenarios. For the Ambrette Tincture, between 40 and 60 % for the 2:1 ratio. Cheers
Can the syrups be used with Ginger Bugs, Kefirs and Kombucha's and what is the base ratio of syrup for 16oz servings? You have so many choices for one to choose.
Love this video! Question, could you make a tea tincture such as Green Tea or Earl Grey?
Nothing stopping you.
Seems like a good idea to me!
Could you make a tea tincture, like Earl Grey?
I guess you could. I never did make it with tea actually.
öhm...What bittering agent do you use in the video?
Great videos like this are why I subscribe to you 👍🏼 when you say tinctures are a great way to replace specialty syrups (like simple syrup and cinnamon tincture to replace cinnamon syrups), is there a ratio you suggest to balance the two? I know in the video you suggest 1-2 ml, but I wasn’t sure what amount that was supposed to balance
Hi Jacob, glad to hear this! The tincture I don't mix it with the syrup. The whole goal is to have only simple syrup in my fridge and then some pipette bottles on my bar shelf and I use some drops or dahses of the tincture one cocktail at the time and the amount varies depending on the recipe and what I want to make so there's no rule. Use it little at the time until you like the taste
You just save my fridge. ❤
and I'm glad I did :)
Regarding chartreuse there are alternatives that arent as expensive or difficult to get.
Absolutely but it's fun to understand what you like and why you like it so much to a point where you'Re able to make some yourself ;)
Woooooo nice
Inspirational! Thanks! Have you clarified tinctures before? Do you also have a Green Chartreuse recipe? I have one that needs some clarified tinctures so that the green color isn't changed much.
Hey Joe, Clarifying a tincture is probably very hard and if you achieve a nice clarification, you will probably loose a lot of flavour in the process. That's the problem with Homemade Chartreuse, most of us use maceration while they make it with distillation and then colour the clear liquid. That said, if you want to chat more about this, feel free to join me on Patreon, I answer all techincal questions I can to my patrons, even at the lower tier. Thanks and cheers!
what's difference between bitter and tincture?
what are the measurements?
What techniques would you use to extract the flavours of herbs?
Fresh herbs are tricky. You need to put a lot of herb, don't leave it steeping for more than a couple of hours and then add more until you are happy with the flavour
Couldn't you use dried herbs?
recently i experimented with doing this same technique but doing it sous vide. I made a rosemary tincture that is ridiculously good. I used 24g fresh rosemary leaves and 120ml 60% abv everclear. sous vide @ 145F for 6 hours. chill to room temp, then pass it through a coffee filter. only needed about 8 drops of it to really notice the flavor in a cocktail!
Would you be able to combine a fat wash technique with this somehow to add a bacon flavour kick to stuff? Obviously that might take away the shelf life though.
would you have a recipe for a smoky tincture?
Quelles recettes recommandes-tu pour la teinture épicée au piment?
Commence par une Margarita ou un Bloody ;)
Can I do it with dry herbs? Since it doesn't work with fresh ones
of course
Did you sneak into the monastery, and steal the secret chartreuse recipe from the monks? 🤣😂
I wish!
Is it possible to make an orange peel tincture and add it to simple syrup in place of triple sec ?
Yes it is. I recommend making an extract (equal part of flavor vs solvent) though and use dry powdered organic orange peels. Cheers!
What's the shelf life of these?
have you tried using the isi whipper for tinctures?
I used cream whipper many times to infuse stuff but to make a tincture, I think it would be too weak.
Could Limoncello be considered a tincture?
I used 60 grams of ambrette seeds and 120mL of 80 proof vodka. The ground seeds seem to have drank all the vodka and it seems more like a paste or slurry. Did I misunderstand the ratio? Am I going to get any appreciable amount of liquid out of this in 2 weeks? Thanks!
did you possibly grind the seeds too fine? they would likely intake more liquid the finer they get
Did u get any tincture? Just did mine and i got like a paste as well.
@@pernilsson2199 I wound up doubling the amount of vodka to get any.
How can i make a tincture of Smoke? I need add taste of Smoke in my cocktail.
Better Smoke your cocktails or one of the ingredient. One of my fav device for smoking cocktails is this th-cam.com/video/zj3CSNpfFRk/w-d-xo.html Cheers!
How long that could be stored?
its shelf stable.
What size are your tincture bottles and where did you find them?
they are 4oz bottles just like these ones geni.us/jve9
Quelle vodka tu utilises comme solvant? Ça prend quelque chose de très neutre qui goûte pas trop cheap j’imagine?
Vas-y avec celle que tu as sous la main, ce sera parfait
So, is it safe to assume that I can make a tinctures with any fruit, dried herb and flower?
Correct!
How long do they stay good?
Like I say it the video, tinctures are shelf stable. They will be good forever
Hey, if I wanna make with sous vide , how much time I need to put ?
Hey there! I never used sous-vide for this so I can't give you an answer. Maybe Kevin would know, he made a bitter sous-vide a while back
@@TrufflesOnTheRocks thanks for answering , I didnt saw it 😁
Tinctures are a subset of extracts where alcohol is always the solvent. All tinctures are extracts but not all extracts are tinctures.
Hi Hugh, call me stupid but since Tinctures are less concentrated, isn't it the opposite? Or maybe as a French Canadian, it's just my english failling me?
@@TrufflesOnTheRocks An extract in chemistry terms and I think that’s what we’re talking about, is the use of a solvent to remove a substance from a raw material. In this case the solvent can be alcohol, water, oils etc. A tincture is an extract where the solvent is alcohol, specifically ethanol. The difference between the two terms is not about concentration it’s about the solvent used. A regular cup of coffee is an extract and not a tincture because the solvent used is water. BTW, love your channel. I’m a recovering chemist.
Also extracts can be made by other means than using solvents. Like squeezing an orange. The juice is an extract.
@@hughdavis4695 Thanks for the explanations. I guess I have to go back to my research because that's not how I understood the concept. Thanks again :) Cheers
Are Bitters just a combination of Tinctures?
It could be but it's usually not. Some are a mix of extracts and tintures, some are just macerations of stuff in different ratios... but just tinctures would yield a "weaker" bitter because extracts are more concentrated than tinctures. Hope this helps cause it can get confusing LOL
@@TrufflesOnTheRocks thank you for the answer. Great show. 👏🏻
tu me niaise tu??
Hum 🤔 Ça dépend, pourquoi tu demandes?
Je trouve ça fou!!! Good job chum
@@xg6008 HAHA! Cheers!