Sorry for the double upload my friends... something went wrong but this is the one. Thank you for watching it again if that's what you are doing LOL Cheers!
Hello sir- your channel opens up a whole new perspective on classic cocktails and liquors! I hope you would consider teaching us how to make the Hungarian liquor Zwack? It doesn't seem available in my country and I would love insight in concocting it!
I remember you mentioning once in a comment that you had a good recipe for Creme de Violette. Any chance we’ll get a video on that in the future? Love the videos by the way!
Aww, that means my comment on the first upload went away. Great cocktail, I got to make it with the Tempus Fugit but use the chocolate bitters I already had. It comes off as more of a chartreuse cocktail (not that that's a bad thing at all) than a mint/chocolate cocktail, so I wonder what it'd be like with the chartreuse and mint proportions were swapped. Anyway, my inspiration when riffing on the Grasshopper was to do a stirred version, omitting the cream, and adding a little green spiciness that subtly enhances the mint: 2oz Gin (I used Beefeater) 1/2oz Crème de Menthe (Tempus Fugit) 1/2oz Crème de Cacao (Tempus Fugit) 1/4oz Ancho Reyes Verde
You are right, it is more a Chartreuse cocktail than a mint and chocolate one which like you say, is not a bad thing... thats what I wanted actually because the liqueur goes so well with mint and chocolate imo. That recipe sounds tasty! Cheers mate
I ended up with a much lighter solution and after a days rest a white flux showed up at the bottom. Juat wondering what might have gone wrong here. Only difference to recipe is I used Everclear (190 prof vodka).
Sorry for the double upload my friends... something went wrong but this is the one. Thank you for watching it again if that's what you are doing LOL Cheers!
This one's just as good as the last identical one!
HAHA! Thanks
Another delicious-sounding cocktail. It's on my list; this would be a great Christmas Day treat.
Absolutely! I dont see myself drinking that all year long but during Holiday season... its great!
I really enjoy these advanced recipes! 👍
Thanks a lot my friend! Cheers!
pretty sure this is what love tastes like. chocolate chartreuse bitters, u're killin' it 🔥🔥🔥
This looks magical! I'm always a fan of anything you do on this channel with CHARTREUSE!
That will be my every night dessert for the next month!!! OMG 🙋♀️🙋♀️🙋♀️
🤪 let’s make 5 gallons of DIY green Chartreuse then 😂
@@TrufflesOnTheRocks And what about that Bitters... Don't forget it!!! 😁🙆♀️
Sounds to be an awesome drink! I’m so eager to try one
I hope you will enjoy as much as I did. Cheers!
Thank you, it's delicious! Now I use chartreuse very sparingly, but this cocktail was worth it)
Awesome! If you want to give a shot at my DIY Chartreuse, Im sure it will help you to ease the guilt of using 1.5 oz of it in a cocktail ;)
what else can you use the chocolate bitters on? Any suggestions ?
Great video. Could you please tell, what is this glass? It looks beautiful.
Thank you! Unfortunately, I have no idea what brand it is. Sorry about that. Cheers!
Hello sir- your channel opens up a whole new perspective on classic cocktails and liquors! I hope you would consider teaching us how to make the Hungarian liquor Zwack? It doesn't seem available in my country and I would love insight in concocting it!
Thank you for how to make chocolate bitter ep . ❤❤❤❤❤❤
My pleasure ;) Cheers!
I remember you mentioning once in a comment that you had a good recipe for Creme de Violette. Any chance we’ll get a video on that in the future? Love the videos by the way!
Wonder if Branca Menta with its mint and chocolate notes would be good instead of the creme de mint. Guess I must try it.
Instead Im not sure but a split of both would probably work very well
A Grasshopper is som much better with a little bitterness. I use a barspoon if Fernet Branca ala Morgenthaller.
Yep! Thats great!
Aww, that means my comment on the first upload went away. Great cocktail, I got to make it with the Tempus Fugit but use the chocolate bitters I already had. It comes off as more of a chartreuse cocktail (not that that's a bad thing at all) than a mint/chocolate cocktail, so I wonder what it'd be like with the chartreuse and mint proportions were swapped. Anyway, my inspiration when riffing on the Grasshopper was to do a stirred version, omitting the cream, and adding a little green spiciness that subtly enhances the mint:
2oz Gin (I used Beefeater)
1/2oz Crème de Menthe (Tempus Fugit)
1/2oz Crème de Cacao (Tempus Fugit)
1/4oz Ancho Reyes Verde
You are right, it is more a Chartreuse cocktail than a mint and chocolate one which like you say, is not a bad thing... thats what I wanted actually because the liqueur goes so well with mint and chocolate imo. That recipe sounds tasty! Cheers mate
I ended up with a much lighter solution and after a days rest a white flux showed up at the bottom. Juat wondering what might have gone wrong here. Only difference to recipe is I used Everclear (190 prof vodka).
Bringing to a light boil dissolved the flux. Going to refilter and see how it goes
is there a way to make it without the isi whipper?
Could try sous vide @ 168F for 2 hours
The best then is just to throw everything in a Masson jar and wait 2-3 weeks
@@TrufflesOnTheRocks thx! will definitely try this one.
Allo j adore tes videos...... Dommage sont presque tout en anglais....... 😢.... J espère que tu fasses fausse. En français.. Merci😍