Hi Bruce. Ever work in the gta? I think I have met you a few times somewhere in Canada. Love your video's. Quick question if i may: can you do a video on making a few bitters, those that you know to be most flexible for a variety of cocktails? Thanks a bunch, cheers Bob
Hi Bruce love the show one question where do you buy Dried Hibiscus Flowers for your Grenadine Recipe could not find them at Longos or Wholefoods stores In the GTA
I'm glad you're enjoying the show, Ken. I got my hibiscus flowers at Fiddleheads health food store. I recently harvested and dried my own flowers from my hibiscus tree. You can certainly purchase organic dried hibiscus flowers through Amazon. Also, hibiscus flower tea bags will work and might be easier to find. Cheers!
Practically any syrup will work well in tea. However, no amount of sweetness in that syrup will completely rid your tea of its bitterness. It will simply help mask it. To help overcome bitterness in tea try brewing with cooler water. Sometimes delicate tea leaves can easily be burned by boiling hot water, which causes that bitterness. Another thought might be to brew the tea for a shorter time. The water you use is also very important. Clean water is a must. One of my favourite syrups that pairs nicely with English Breakfast tea is my baked Strawberry-Rhubarb Syrup. It's delicious and will make a refreshing iced tea for those hot summer days. Cheers!
Super curious about this cocktail! The syrup sounds so tasty! I'd love to see you make a violet syrup-based cocktail that isn't gin-based. I've made some for the first time but I hate gin and so have no idea what to make with it, lol
The first thing that comes to mind using violet syrup is an Aviation cocktail or a spin-off on that. If you dislike gin, sub it out for vodka. I have been thinking about making violet syrup as there is an incredible amount of wild violets growing in my area this year. Cheers!
Sorry, Bruce, but these red Goji berries won't do the trick for me. Most of them are full of nasty stuff anyways. The blxxdy Chinese, you know. Try black Goji berries, and you'll be amazed, not only by their taste, but also by the colouring (sorry for my British English). Besides, you should never heat unpasteurised honey beyond 54 degrees Celsius. Not only will you destroy all the good properties of the honey, you almost turn it toxic. Check it out. By the way, I made my own batch of black Goji berry liqueur - fan-fxxkin'-tastic. Again, sorry for being a bum, but it is, what it is.
Can't buy black goji berries in my area, but rest assured my red goji berries are organic. Although the antioxidants are much higher in black goji berries the carotenoid content is much higher in red. I guess the bottom line is, you work with what you've got on hand. Your goji liqueur sounds very tasty and something I should try making in the future. Thanks for your thoughts. Cheers!
@@BarTalkCocktails Try to get hold of some black ones, You won't regret it. Besides, the coulouring is so amazing. I made that Black Goji Berry booze, and also infused some Whitley & Neill Gin with it. A combination of the two with fresh juices (lime, lemon, or grapefruit), and 1/2 oz. of Luxardo Bitter. Or just the liqueur, and the gin straight with tonic water on ice - nothing else.You'll never forget the midnight blue colour of the drink - I swear. I would send you some ((berries & booze), but I suppose, it wouldn't get through. What do you think? Let me know.
Yeah, you're right, the berry booze wouldn't get through. Someone at customs would enjoy it though. Ha. I'll have to make my own. It does sound delicious, so I'll have to keep my eye open for some black goji berries and start asking around. Worst case, I'll check out Amazon. Gin and goji is a fine pairing. Cheers, Mike.
Probably one of the most unique syrups you've made. Very interested to see what cocktail you make with that.
If you haven’t checked it out already I made a Goji-A-Go-Go cocktail. Cheers!
Great as Always ! Greeting from France
Bonjour! Thanks for tuning in!
I don't drink any alcohols but I've subscribed because these syrups look amazing. Hope to see more!
These syrups are great over ice cream or you can add them to oatmeal. My Triple Berry Supreme syrup is fantastic over ice cream and a crew favorite.
Looks amazing! This guy is awesome.
Thanks for tuning in!
Like the genuine face when you found out it was really good. Makes me want to add it to a screwdriver
Oh interesting, give it a go!
That is a great looking Syrup Bruce!
Thanks!!
Hi Bruce. Ever work in the gta? I think I have met you a few times somewhere in Canada.
Love your video's. Quick question if i may: can you do a video on making a few bitters, those that you know to be most flexible for a variety of cocktails?
Thanks a bunch, cheers
Bob
We possibly could have met, who knows? Never worked in the GTA, but close by. Homemade bitters are on my to-do list. Cheers, Bob.
Can't wait for the cocktail ideea
Goji all the way! Can’t wait to see what you make with this
If you haven’t checked it out already I made a Goji-A-Go-Go cocktail!
@@BarTalkCocktails yessir! The heat is on! Duh da da da da, duh da da da da!
You are the best Bruce! Great videos!
Hi Bruce love the show one question where do you buy Dried Hibiscus Flowers for your Grenadine Recipe could not find them at Longos or Wholefoods stores In the GTA
I'm glad you're enjoying the show, Ken. I got my hibiscus flowers at Fiddleheads health food store. I recently harvested and dried my own flowers from my hibiscus tree. You can certainly purchase organic dried hibiscus flowers through Amazon. Also, hibiscus flower tea bags will work and might be easier to find. Cheers!
A superfood syrup for cocktails? Great idea!
Thanks!! Give it a go.
Love it! What syrup comes to mind to offset a a bitter tea non-alcoholic cocktail?
Practically any syrup will work well in tea. However, no amount of sweetness in that syrup will completely rid your tea of its bitterness. It will simply help mask it. To help overcome bitterness in tea try brewing with cooler water. Sometimes delicate tea leaves can easily be burned by boiling hot water, which causes that bitterness. Another thought might be to brew the tea for a shorter time. The water you use is also very important. Clean water is a must. One of my favourite syrups that pairs nicely with English Breakfast tea is my baked Strawberry-Rhubarb Syrup. It's delicious and will make a refreshing iced tea for those hot summer days. Cheers!
Funny how Bruce knows how Fruit Loops taste like. Bruce is the best.... off to buy Goji
Who doesn’t know what fruit loops taste like? Ha!
That's a crazy looking syrup but I'm interested to know what cocktails that would go best in?
If you haven’t already check out my Goji- A-Go-Go episode!
Super curious about this cocktail! The syrup sounds so tasty!
I'd love to see you make a violet syrup-based cocktail that isn't gin-based. I've made some for the first time but I hate gin and so have no idea what to make with it, lol
The first thing that comes to mind using violet syrup is an Aviation cocktail or a spin-off on that. If you dislike gin, sub it out for vodka. I have been thinking about making violet syrup as there is an incredible amount of wild violets growing in my area this year. Cheers!
Finally!!!! Syrups!!
Plenty more to come!
They may not sell fresh gojis in your area, but surely they sell cheesecloth bags...? 🤔😉
How about persimmon simple syrup?
That's a great suggestion, Susan. I'll put it on my to-do list. Cheers!
I have a homework plan...goji syrup
Hope you give it a go.
How much bottles behin him!
I'm a goji berry consumer since 10 years ago. Now my friends think my age around 35. But actually I'm 45 years old... 😅😊😊
May add some to a Bloody Mary Mix to give it the citrus boost instead of Sweet and Sour
Sounds like a plan to me. Cheers
Syrup for medicine?
Simply pur wet gozi in mixer , drink that sauce, it is swwet - no problem.
📝✨
If I had to describe that color, I'd say it looks like a Bloody Mary. Don't think it tastes the same, though!
Nope it does not. Give it a try!
Ginger need to be crushed , for the best effect
Sorry, Bruce, but these red Goji berries won't do the trick for me. Most of them are full of nasty stuff anyways. The blxxdy Chinese, you know. Try black Goji berries, and you'll be amazed, not only by their taste, but also by the colouring (sorry for my British English). Besides, you should never heat unpasteurised honey beyond 54 degrees Celsius. Not only will you destroy all the good properties of the honey, you almost turn it toxic. Check it out. By the way, I made my own batch of black Goji berry liqueur - fan-fxxkin'-tastic. Again, sorry for being a bum, but it is, what it is.
Can't buy black goji berries in my area, but rest assured my red goji berries are organic. Although the antioxidants are much higher in black goji berries the carotenoid content is much higher in red. I guess the bottom line is, you work with what you've got on hand. Your goji liqueur sounds very tasty and something I should try making in the future. Thanks for your thoughts. Cheers!
@@BarTalkCocktails Try to get hold of some black ones, You won't regret it. Besides, the coulouring is so amazing. I made that Black Goji Berry booze, and also infused some Whitley & Neill Gin with it. A combination of the two with fresh juices (lime, lemon, or grapefruit), and 1/2 oz. of Luxardo Bitter. Or just the liqueur, and the gin straight with tonic water on ice - nothing else.You'll never forget the midnight blue colour of the drink - I swear. I would send you some ((berries & booze), but I suppose, it wouldn't get through. What do you think? Let me know.
Yeah, you're right, the berry booze wouldn't get through. Someone at customs would enjoy it though. Ha. I'll have to make my own. It does sound delicious, so I'll have to keep my eye open for some black goji berries and start asking around. Worst case, I'll check out Amazon. Gin and goji is a fine pairing. Cheers, Mike.
Ginger need to be crushed , for the best effect