Stop Muddling, Start Mint Washing - New Cocktail Hack
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- เผยแพร่เมื่อ 19 มิ.ย. 2024
- Stop Muddling, Start Mint Washing - New Cocktail Hack
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How To Mint Wash Gin (if you have a 750ml bottle follow the specs further below)
35 gr Mint
200 gr sugar
700 ml Gin
First trim the mint to throw away oxidized parts.
Weight 35 gr
Wash and dry
Place in a large sous-vide bag and add the sugar.
Vacuum seal and place in the fridge for 24 hours
After 24 hours, add the gin and seal.
Before placing it in the freezer for an additional 24 hours, make sure the sugar is completely dissolved.
After, strain out the solid and add 100 ml of filtered water
Bottle up and enjoy
For a 750 ml bottle, you will need
37.5 gr mint
215 gr sugar
750 ml gin
Once the process is done and you need to ad the filtered water to have the sugar syrup to gin ratio mentioned in the video, you will need to add 108 ml of filtered water instead of the 100 ml mentioned in the video.
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For me this was a reel game changer! I always loose my fresh herbs and on top of that, I absolutely loved the mint flavor in the gin. I truly believe in this new hack. Hope you'll like it too. Cheers!
Would the same technique work for berries for like a Bramble or Clover Club recipe.... 2 of my favourites
@@mattfalk8493 regular infusion works well. And in your cases you need particals of berries to be part of drink at least for the tecsture. Idk. Its like using any homemade berry syrup with this coctails. Not gonna work I suppose
Hi! This video is awesome. I just have one question. For the Outside, you say 1oz of lime juice, but it looks like you use a lemon. Is this about preference? If not, which are we meant to use?
May I ask what is the shelf life?
@@quellala3425 I still have a batch of it in my fridge from when I shot that video and it's still good.
I like to infuse my simple syrup with mint by adding it to the hot simple for about 10 minutes (essentially a mint tea) and straining - lasts for a couple of weeks in the fridge and great for mojitos and Eastsides. I’ll do alcohol infuses with more vegetal things like cucumber and gin.
One of the interesting things about Empress Gin is that it really is a good PH color tester. While everyone generally makes "sours" and adds acid to the gin, moving it from purple to pink, if you go the opposite way, adding alkaline water to the gin, it goes to a light bright blue. Of course, I'm not a great mixologist, and that's where I left it. But if you mint washed the gin and then added the alkaline water ...
Three questions:
1) isn’t the color of a typical white spirit that has been mint-washed going to start browning through time ?
2) if we accelerate the oleo saccharum technique by applying the sous vide method, is there a possibility that we destroy the oils and make it get brown faster ?
3) what if we blanch the herbs first ?
Hands down one of the best and most inspiring videos I've seen
Perfekt! I am having some friends over this weekend and will make one drink each this will simplify my drink and give more time for my friends 🍸❤️
Having a bottle of cocktails ready to be drank in my fridge...Absolutely Stunning!!! With the freezer door bottles too...soon there won't have any space left for food in that fridge 😂
THat's exactly why we bought a second one HAHA!
@@TrufflesOnTheRocks Absolutely!!! 😂🤣
This is amazing!, I've never been able to make mint simple that I liked... This seems like the answer!
Im always excited to see your new videos! Looking forward to this weekend project - beautiful work all around!
Thank you for being at the Rendez-Vous! Cheers! Keep me posted when you try it. I was very impressed!
That mint concoction sounds fantastic!
LOVE Empress 1908.
This is a great technique, thanks for informing me! I only use my white rum with mojitos so I'm about to mint wash the entire bottle. 😂
This is really cool! I’m excited to experiment with it. I’m curious if it will work with other delicate ingredients, like fresh flowers
Lovethis idea!! All ready have some ideas.
They say great minds think alike as I've been doing this exact method at home with lemon grass and basil and my local white rum, 2 oz in an ice filled glass and top up with Coca-Cola, give it a try and tell me what you think, I call it the welcome drink as it's the first drink you'll get when you enter my home. I am so happy to learn that there's a name for this method, thank you again and your talent is inspiring
i like how i discovered this completely on my own just by making flavored everclear
Love it! I just used a huge bunch of mint last week to make an agar clarified syrup.. Going to try this next! Also, been meanig to ask which precision scale do you use? I could not find a link for it among the other products.
Looking forward to giving this a try
Keep me posted when you do. I really like the gin and this ratio is prefect for sour style cocktails. Now I want to try with lower sugar ratio to see if the extraction is as powerful. This would be awesome for cocktails like the Mint Julep for example.
I have to add this to my weekend plans! I have a bottle of empress on the shelf (I should order 2 more .... They are a stock item at home)
It’s a no brained for me if you like any fresh herbs cocktail. Have fun and let me know how it went when you tried it. Cheers
Interesting technique -
Awesome video! Tastewise, how does it compare to Kevin Kos' lime and mint cordial in say a mojito? Noting that you'll still need to add lime to a mint washed rum.
Your content is alway top tier amazing! 🥳👍
Thank you 😜
I’m gonna try this recipe thanks for sharing. I tried to extract mint flavor with 96% voldka but maximum 20minutes I have to remove the mint from the liquid because longer extraction will make the flavor tastes like muddy, root dampness.
Interesting using an oleo saccharum. I was really expecting making a herb oil the traditional way (blanch, blend with neutral oil, strain through cheese cloth) then doing a normal fat wash of the spirit.
I wonder how effective that would be
I tried it and the mint flavor is REALLY strong, I loved it but I guess for some ppl it might be a bit too much for cocktails with few ingredients, so it needs good balancing
Great video as always. I have to ask, what is that clear glass coffee dripper with the round wooden flange you use to filter the gin? I've never see one like that before. Can you link to that product? Thanks.
Very informative. Young bar manager here and you’ve earned my subscription!
Thank you! Cheers!
Love it
Amazing i will try to do a mojito with this technique 🎉
You will love it I'm sure! Please report back when you have tried it. CHeers!
Thanks!
Thank you x 1000000 🤩
Hey mate, where did you get those messuring cups with the strainers ? - love your worK!
butterfly mojito 😍😍😍
Where can I get the stainless silver mixing trays you use? They’re like built ins at a bar but aren’t t built in. Also keen to know what strainer you used to filter the gin (not your cocktail strainer, the coffee filter sized one). Also that square bitters bottle is dope. Is it sold commercially or did you just find it somewhere?
Does it color the spirit a little bit or not at all (of course not with the empress but with a clear one)? If not, very interesting to make a clear basil smash imo
As a Chef does the Ultra Fine Sugar serve the same purpose as a "dry brine" does on meats? We use dry brines to create an outer layer (crust) to lock in moisture.
But mint leaves being so thin, in my hypothesis (I told my HS science teacher I wouldnt need that word), would just extract the oils needed for flavoring the drink.
Can you link me to your cobbler shaker? Great vid, thanks 😊
Nice, I'll try it once I get some mint next time :) I usually use Dave Arnold's method of infusing spirits with mint in an iSi whipper, works pretty well too
I like this method for "à la minute" but I think it doesnt hold well the test of time with fresh herbs. Have you tried to keep larger bacthes of ISI infused fresh herbs spirits?
I bought a bottle og this gin today because of this video.
So cool! Enjoy!
Mint julep is one of my favorite cocktails, cant wait to try it with this technique
Yes me too! I have to make some more tests with the technique to see if the oleo saccharin with less sugar will also work because with those specs, your Julep will be too sweet
@TrufflesOnTheRocks maybe less sugar, but more extraction time?
Thats tricky because the more you leave it the bigger the chances to develop the bad flavors. I'll keep you guys posted that's for sure.
Try Mint Tea infusion works Great
@@TrufflesOnTheRocks Please report back! I was thinking that these ratios are great for a sour, but wouldn't quite work in a julep. And that seems like a great application for this technique. I'd love to know how to balance the sweetness before using an entire bottle to experiment.
Once I'm done with the process (with RUM), all I'd have to do is add the soda water for a mojito, or do I need to add other mixers/ingredients?
I found your content a week ago and love it! I just mint-washed a bottle of Empress and it is delicious. I used mint that I have growing in my yard, which isn't the same variety as the kind that is typically sold in stores. It has a more subtle mint flavor, and I was worried the end product would be a gin with just a hint of mint. I shouldn't have worried. The flavor is definitely mint forward...bright and super refreshing. Question: Should the bottle of mint washed Empress and / or the pre-mixed southside 2.0 be stored in the refrigerator or can they be left out at room temperature?
In Finland we circulate the full bottles of alcohol (potatoe moonshine) in snow and superhot sauna! In snow the bottle is full, after being in sauna bottle is empty! If the color is changed to yellow/brownish meanwhile, then the guy called Reijo has been visiting from the neighborhood. He have a diabetes and need to ureanate quite often
your shaker looks incredible! would you mind sharing where did you get it?
Thanks! I get that a lot LOL Look for a Yarai crystal shaker online and you should find something. Cheers!
Is it a different recipe to mint wash rum for mojitos?
Can u do this like a syrup of mint of you dont want alcohol?
So your mintwashed gin is basically a mint liqueur right? Spirit + sugar + flavouring. Interesting technique though, wondering if this will work with violets or elderflowers as well. Love using my vacuum machine (and sous vide when I need to), so will definitely try this out!
Yeah, nothing new. But I guess it’s nice to see it being done.
could i theoretically double the water dillution to change this from a 2:1 syrup to a 1:1 syrup?
Its amazing! Is there any other gin you would recommend? i mean one easier to find haha
Well try with a regular london dry gin and you should be happy
Which sealer machine do you have?
mmh going to try it withe wodka make mint extract, like vanilla extract you use wodka to to make it
Really love your videos. I actually grew up in Victoria where they make Empress gin. One comment I'd make here is that I would prefer to see a method using only glass. There's a reason spirits are stored in glass; alcohol is a solvent. It will leach toxic chemicals from soft plastic rapidly, and this is exacerbated by freezing the bag. I wonder if you can adapt the technique to use stable glass containers that don't run the risk of taking on harmful chemical components of soft plastic bags. Please keep up the videos. Your content is very well done. Cheers.
The most toxic thing in any cocktail is always the alcohol. Don't get me wrong; I love making and drinking cocktails and alcohol more generally. But let's not pretend that the plastic is significant here.
Just tried this with basil instead of mint and it tastes great! Should the finished infused gin be kept in the fridge/freezer or is this still shelf stable even with the added sugar? If so what is the shelf life?
I'm very curious about this myself. I think I'll be keeping it in the fridge. The basil worked well for you? That's what I plan to infuse with first. You used the same weights and specs and it came out tasty? I want to make a basil infused bramble with muddled berries that is shelf stable. I wonder about fiddling with this to infuse berries along with the herb.
What's the benefit of freezing?
It's just infusing with mint... I prefer muddling whenever I want and not wasting whole bottle for mint aroma.
I love seeing new techniques to extract flavor from fresh ingredients! Have you tried this with other herbs yet? I think I need to try this with a gin basil smash.
Just made a basil gin batch with the exact same ratio and it was wonderful! So do it! It'S great ;)
@@TrufflesOnTheRocks is the colour will remain green
If i try this and remake this in a new vedio is it ok sir?
Wow, first time I've seen this technique. - Thanks for the tip! One question however, how long does the mint flavor last before it starts to change or fade?
its pretty stable. Ive had mine for 3 weeks now and I didn't notice much changes
Love that coupe glass. Where is that from?
The first one is Longchamp and the second one is Waterford
Hierbabuena makes the Best mojito
I have always done the rapid infusion with a cream whipper (whipping siphon) since Dave Arnold's chocolate nibs vodka video. Does that process also suffer from eventual oxidation?
I think this works great when you want to use the liquid completely when you make it. But with ISI infusion that's exactly the problem. You speed up the oxidation times 1000
Curious where the source is.
What’s the math say if I wanted to do this for a south side where my spec would be 2 oz mint washed gin and simple syrup? I’m having trouble converting the algebra lol
el mojito lleva Gin?
9:05 that is the same gag I make when the drink is strong or I taste pure alcohol
Hey, can I do it somehow without suvee bag and taking out all the air with machine? Like 'home method'? I was thinking of a jar filled fully with sugar and mint, but that would need to be a really precisely sized one. And that can be tough.
You can approximate sous vide by adding the mint and sugar to a Ziploc bag, sealing the bag 95% of the way shut, and then dipping the bag into water so that only the open part of the bag is above the water right before you seal it. The water will force the majority of the air out so it will approximate sous vide without the need for a machine. Google "J Kenji Lopez Alt Sous Vide" for a more detailed guide.
Fantastic pairing of Empress with the mint infusion. The two flavours really complement each other.
I have experienced a fair number of “2.0s” in my time, may even have overused the term myself, but your South Side 2.0 was the bomb! For a layman it is hard to describe how good this was, but I felt like I could taste and smell everything. Serve this at a dinner party as a pre-batch (without mint oil, but used thinly cut limes). Everyone wanted to guess the recipe. Sent your link to the guests because they need to see you in action.
Super like
6:25 I do the same in front of quests
How long would the prebatch last considering there is a fortified wine in it?
Considering the fact that 1) it's getting placed in the fridge and 2) the resulting prebatch has an ABV around 25%, I'd say you're probably good to leave it in the fridge for several months without dramatic change in flavor.
I suggest, for the sexy theater, add the elderberry liquor at the table. Let the guest marvel when the color changes.
I wonder how this technique compares to rapid infusing the mint into a spirit with an iSi whipper, in regards to flavor and shelf life.
I'm sure flavor is close but better and shelf life is without a doubt significantly longer due to the avoidance of oxidation throughout the process when mint washing. With the ISI infusion the oxidation, because of the forced gaz, makes the oxidation 10x faster. I didn't compare them side by side but that's me talking with my sense of logic. I should try it and report back. Cheers!
@@TrufflesOnTheRocks sounds logical to me
And with clear spirit does it oxidized and color change ?
It does affect the color slightly.
So ugh, how do we do a batched mojito from there? Do we clarify using milk or agar?😅
You just add 1 oz of lime for every 2.5 oz of the mint washed spirit 😉
😮
how long can you store it?
I've had mine stored at room temp for one month now and it still tastes great
Wait!!!... hold-up.. can we do this with basil!?!?
Of course you can!
So here's a recipe most people can make and doesn't require a fancy equipment (unless you call a blender fancy equipment)
Boil your mint for 15 secs then immediately shock it in ice water.
Then pick the leaves and blend them on high speed with simple syrup. Strain and you have a syrup that tastes like fresh mint, and unlike this recipe, you don't need to dedicate an entire bottle to it
That "lime" you juiced looks awful yellow to be a lime XD
Seriously, that's what you get from the whole video? C'mon LOL
Why don't vacuum after add the spirit?
Cause most vacuum machine will just make a mess of you try to vacuum liquid
you said lime but looks like you used limon , does it mater?
In this cocktail, both work IMO.
👌🙋🏻♀️😍😍😍😍😍
Gracias 🙏
Creme de menthe?
😱 why I haven’t think of it ? Great idea
@@TrufflesOnTheRocks Basil would be pretty awesome also. Never heard of a Creme de Basil
4:07
Idk why this is called mint washed and not just a mint cordial, but either way cool technique.
Since you extract the oil from the mi t leaves with the oleo saccharum, I guess that’s considered like a wash
Team spank your mint 😏🌱
Edit: aghhhhhh dude tu me donnes soif!!!!! 🤤
HAHA! Spanky Minty
A hack is supposed to save me time, middling mint and simple syrup takes me 10 seconds
True but doing something like this ahead of time allows for speed during busy service, though I think breaking out equipment like this is unnecessary if you're just making it occasionally.
You talk too much brother, you should be briefer and more concise.
Some people do stuff and some others comment. Guess which Side you on babe ?
pre batching cocktails AKA BAD CUSTOMER SERVICE. shame on you claiming to be a bartender.
i think pre batched cocktails are an idea for home bars if some one expects many visitors and do not want to make so many cocktails, not for the professional bar.
But you can pre batch ingredients also.
And next question is what if you serve wine or beer? Is it bad service if I Give someone Saute alcohol?
So if it's not bad, why giving someone pre batch coctail may be bad?
Other question, what if I wanna Give someone coctail from the Barrel? Negroni or Manhattan? Maybe somebody want to try my coctail but he can't because bonaface said that is bad service.
Not all coctail are good to make pre batch.
But sometimes it's imposible if you want to make it good.
Milk punch?
You can"t Not prebatch milk punched coctail. Ok, you can add some sugar in front of guest, But it' pretty stupid...
And taste can be Not balanced.
tanks man... What do you think about carbonating?
Great Men... In our bar every day the Gin Basil smash becomes more popular, that's why we recreate a cucumber and basil syrup, but with this technique I think it can be even better. Thank you 🫶