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6 Common Cocktail Mistakes To Avoid / The More You Know
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- เผยแพร่เมื่อ 15 ก.ย. 2016
- There are six things you can avoid when creating cocktails to keep you from serving a bad cocktail. Once you've got these basic mistakes understood, you can start making craft cocktails both simple and complex without building a poor cocktail ever again.
The concepts are simple, but lead to fantastic results when you take them under advisement. Remember, don't over-pour your cocktail, measure your ingredients, use proper dilution, don't use poor ingredients, use real fruits and balance your cocktail for overall exciting flavor!
CMC Banger Book: bit.ly/2b4c7sd
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ABOUT Common Man Cocktails (CMC)
Common Man Cocktails, inspired by Derrick Schommer's intimidation when opening a cocktail book, is designed to show viewers how to create some of the most common cocktails to advanced crazy cocktails and to look back at the classics of yesterday. Derrick has learned as he goes and has been actively creating five recipes a week on the channel for over six years, lots of content to keep you entertained for hours!
CMC will teach you how to make some great cocktail designs, give you ideas for new cocktails and introduce you to the latest spirits, liqueurs, syrups, barware and bitters. If you're looking to become a cocktail enthusiast or need new ideas for your bartending trade, CMC is a great place to start.
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Ty CMC for your infinite wisdom and benevolent guidance
You're absolutely right about a good drink ruining the crappy ones for good. Before I used to not measure or buy quality alcohol for my mixed drinks and pretty much I didn't like them. But once I actually got that better bottle and used fresh limes and measured everything and created a simple yet delicious Gin & Tonic, I must say I got more interested about mixing drinks again. :)
yeah, it's also much like when I had my first homemade Mac & Cheese... it was fantastic, nothing like that boxed stuff. But, we get trained into branding things one way vs. another. Part of our human nature as hundreds of years ago it could have been the difference between life and death.
The first time I ever had a Whisky Sour was with bottled lemon juice and it truly was one of the worst thing I had ever tasted but then had it with fresh lemon juice and really liked it-to be fair there was also sugar cube in the first one too and syrup in the next one. I could feel the sugar granules on tongue as I drank it.
The sugar itself isn't too bad, except granulated sugar spends a lot of it's time NOT sweetening the drink since it's sitting at the bottom of the glass.
Watching this video, you know Derrick's banana bread game is at least on point with his cocktail game. Hahaha.
dude, my banana bread is on fleek on Christmas morning. I make two of 'em, hoping for leftovers for the days to come :)
I've watched at least 30 of your videos and I've finally noticed your rainbow led liquor shelves. Nice!
yep, it's hiding back there like a ninja
He's an incredible expert.love him:-)
I've found my new preacher. Loved this videos, man!
Thanks :) I've got a few more rant/preaches in that playlist with this video as well :) Including, dirty little secrets about whiskey: th-cam.com/video/w6jDViTPvww/w-d-xo.html
"If you like the person give them a well balanced cocktail".....true: )
I generally prefer drinks with more acidity over sweater cocktails
A great rant Derrick, people see me using crazy expensive things to make drinks, and ask why I'm not using cheaper substitutes, and it's easy; I want to drink the good stuff. Now if only it was easy to source real grenadine, heck even the fake stuff is hard to find here, not to mention nice vermouth.
thanks!
That's a great idea Josiah.
@greig burges. Jack Rudy Grenadine is stellar. You can order it online.
Good to see some of that amazing content! Keep 'em coming :)
thanks!
hay thanks to you I make my own sours, grenadine, and simple syrup
nice! great!
This is why the "best bar in town" is my house. We spend a lot more money on home ingredients instead of going to get a watered down, too sweet "cocktail" in a pint beer glass at random restaurant.
lol, fair enough. And, you're spending a lot less money in the end
This. x100.
Common Man Cocktails I always wanted to work in a bar, how much knowledge is needed.
I'm officer Duck and this is Butt Stroker not much just study the top 10 drinks and focus on making them quality as well as fast if you can make good quality drinks fast then you are already ahead of the rest oh and know the process on how each one is made some shaken others stirred or maybe layers
come to barcelona, you should one day¡¡¡
This man would probably call me a animal or savage for the way I make my drinks 😂
Susan and I go to dinner to drink wine as in the North east US, the price of cocktails is prohibitive. We check out the generosity of the pour and compare it to the price of the bottle. a generous pour means you can buy 2 glasses each for less than a bottle. A less generous pour suggests that you buy the bottle for the two of you. At home, we have strict rules for measures in Martinis,, Moscow Mules, Absinthe and the occasional Saserac
A generous pour also means you get a shitty ass cocktail most of the time :)
I pour straight into the glass when doing jack and coke. secret is, I make my own glasses as another hobby so what looks like a design feature is actually a band telling me when to stop pouring ;)
Aston Field they're normal you can just go to almost any store and buy those
One more thing you can add to people to help them avoid the excuse on buying expensive drinks. Sure, spend your dollar on the GOOD spirits, but raspberry syrup? Grenadine? Sweet and Sour? Even infused vodka can give a word of difference in taste when home made. Much cheaper too.
Lemons and Limes in Maine during the winter are dry as hell and old, So I end up buying the best squeeze juice I can.
that's strange, ours are fine here in NH.
it is awful here. brownish limes are common. thinking about an indoor lime tree ha!
Gonna show this video to my local bar down on the corner :D
nice :)
Good luck. I was in a restaurant last month and the "bartender" said "We have limes in the kitchen but we dont have any lime juice."
Hi. In regard to the use of lemon juice in the green bottles. Some people don't have access to fresh fruit all year round, so we have to substitute. Other than that one rule, I love the rest of your video. Thanks for it.
for those countries that don't have access to fresh fruit, that sucks. But, those aren't really the one's I'm speaking about...if you don't have access to fresh fruit there isn't much you can do about it. There are plenty of people that do have access to fresh fruit that still use the green bottled crap though--that's whom's mind I wish to change :)
+Common Man Cocktails Awesome and good luck with that
Jennifer-Lynn Dermauw Also, buy in bulk in season and and juice them into ice trays and freeze. Add to drinks as is, or thaw and use.
Excellent advice! I think free pouring is killing bartending... I stopped ordering cocktails because I got tired of paying $12.75 or something like that for Triple Sec Long Island Ice Teas but it did bring me to home bartending and channels like this one....
haha, yes, and home bartending is way cheaper too!
Common man cocktail: what are your thoughts on spices? (I.e cinnamon, nutmeg, ECT) does McCormick do the trick or are you better off buying whole sticks of cinnamon and the whole nutmeg?
Fresh ingredients are always better. But, if you don't have them, off-the-shelf stuff will work. I usually judge it by my audience. If you are out to impress or you have folks that really love to experience your drinks, fresh is best. For those that usually frequent sports bars and don't know much about cocktails, anything you have is probably already going to impress them. Don't go out of your way.
you are the best! thanks for your videos!! :)
no prob
I agree with all those points except the point about the lime/lemon.. I personally use the prepackaged lime/lemon juice because I don’t ever know when I’m gonna want it and I find that if I have the fresh fruit it tends to go bad before I use it. The juice lasts a lot longer.. plus it’s like your point about the grenadine... the higher quality the juice the better it is. I’ve never noticed a difference in taste between fresh squeezed or bottled juice as long as the bottled juice is 100% juice with nothing added
Squeeze your fruit and immediately freeze. I put mine in mason jars, I know some folks that put it into ice cube trays (pre-measured to 1 oz).
Those bottles you buy that say "100%" juice are not what you think they are, they are juices that are heated so the water evaporates and are turned into powders or syrups. The process of removing the juice from the water removes a ton of flavors as well.
I know, in the case of orange juice, companies create artificial flavor packs (but they don't have to list as artificial if the flavor packs are made with actual vegetables and fruit concentrates and such). They use those flavor packs to restore the flavor of the citrus back again, but each company hides the recipe secret and it is what makes their flavor. You'll notice no orange juice tastes the same and none taste like fresh squeezed OJ. There is a reason for that. :)
Here is more on "100%" fruit juices like OJ: th-cam.com/video/IxjO3X9qGSk/w-d-xo.html
i follow your rules when making a blue orchid. and its great every time
good :)
if someone is making a vodka oj they don't care how "well balanced" it is. they pour in regard to how drunk they want to get.
well, if you're just trying to get drunk then why bother with orange juice? in the end, it's not a cocktail anyone, I don't know anyone that seriously thinks they're "making a cocktail" when they're just looking to get drunk off vodka.
Mixing up the vodka with any non-alcohol liquid helps with the vomiting issues that might otherwise occur when you're just trying to get drunk. And it tastes a lot less terrible :)
I freshly squeeze my own cara cara oranges for my vodka and OJ. Please don't speak for everyone. I happen to think it is a wonderful drink when done right. You should try it
I subscribed
thanks
find myself torn between the rose grenadine and better stuff.
I first got into using it the most with Singapore sling - it came out a beautiful pinkish color.
Using better quality grenadine I get kind of a fugly muted color cocktail.
Yeah real grenadine definitely doesn’t have the red #40 brightness for sure
Being a bartender, I am routinely blind tested as to how accurate my free-pours are, so I agree that some bartenders, (especially in low end bars) need jiggers and such to measure, but that doesn't mean that bartenders that are free-pouring don't know correct ratios/ounces. Just saying...
Not knowing the correct ratio, and getting it right every time, I guess, is my contention. For instance, if you measure, you know you're going to be spot on each time you do it (or you know you did it wrong). That may or may not be the case with a free pour. But, in its defense, I'd say that even if it's not "perfect", most cocktail drinkers wouldn't know the difference anyway :) Unless the drink has a highly vibrant liqueur or flavor that can easily tip the scales, a 1/4 off mis-pour isn't going to destroy most people's senses of the drink.
All that being said, I'm sure there are a good group of bartenders that can free pour fairly accurately fairly close to all of the time. But I'd be that it's like 1% of the actual people doing it. Where using a jigger increases the chances that those sloppy bartenders are going to get it right (or are consciously just not caring).
Loud shouty man is much better when he's not so loud and shouty.
seriously. reminds me of the old Billy Mays commercials when he peaks my speakers on the into.
Charles Jarvis Don't get me wrong, Derek knows his cocktails, but presentation matters. Loud and shouty is bad presentation.
you forgot the "in your opinion" part of that. ;-)
yeah! Billy Mays net worth? 10 million. I'm on my way!!!!
LOL @ the Billy Mays comparison....but in all fairness, it's an effective marketing method. ;) He certainly gets your attention, and look! You're talking about him. ;)
It is definitely interesting to see how tastes change when you start utilizing good ingredients, whether you are making cocktails or cooking. Use better ingredients, and move on from the crap you drank in college. Sure, it costs more, but you don't have to get drunk off your ass to enjoy your drink, either. haha!
yeah!! :)
"Give me a break."~ Loud passionate Cocktail Enthusiast
I love sour cocktails. sour is my favorite flavor so I always add extra lime juice to my margaritas.
nice
this guys a fucking pychopath, i love him, subscribed, taking notes
While I agree that fresh citrus is way better, It's harder for me to have citrus last between drinks. I can have a bottle of lime juice in the fridge for months but a lime only lasts for a week. I am looking to switch to an unconcentrated organic bottled juice soon though. Also a dash of lemon bitters along side terrible lemon juice can bring back a lot of the flavor lost by the concentrated juice.
This problem is quite simply solved :) First, my limes in the fridge last about 3 to 4 weeks. But, when all is lost, squeeze them into perfect ice cube trays and freeze them. Pop out a few from your ice tray "on demand", you'll get a nice few months out of them, can use them in a pinch (as they thaw fast) or just pre-measure them out like my buddy Don does and you can use them in coordination with ice in a shaken drink :)
*****
never though of freezing the juice, gotta try that!
Also using Citrus in other stuff that you drink daily is always welcome. It fits in teas's sodas and pretty much anything you want to try it with. just plan it out and enjoy it for what it is.
I fkn love this guy. Just found the channel. Keep em coming
Thanks :) 3 times a week :)
I'm going to start making my first cocktails. what equipment should i get? what cocktails are good beginner cocktails? and do you have any tips for starting out regarding what alcohol to buy first?
First, equipment to get: awesomedrinks.com/collections/kits-and-bundles/products/home-bartender-starter-kit
Second, drinks for starters: th-cam.com/video/Wh6IXVTAgmA/w-d-xo.html
Third, how to stock your bar with spirits: th-cam.com/video/ZyzClx41-DY/w-d-xo.html
We've got videos for all your answers :)
I agree with a lot you have said in this video. However, as a full time cocktail barman, I disagree with your point about free pouring. We are trained to pour 9 different measurements between 7.5g-60g, to within a 1gram tolerance (that's something like 1/4 of an ounce to over 2 oz, to an accuracy of 1/25th oz). We are tested on this every day, and if we fail the test, we cannot serve drinks.
Free pouring is a skill that can be learned and taught. Also, when making EVERY cocktail, we have to taste them for balance, so even if you use standard 1oz measures of ingredients, the cocktail could be totally imbalanced if there is anything wrong with your ingredients.
Just two days ago there was a problem with the fresh squeezed lemon juice (it was too strong for some reason), and correct measurements ruined all of our cocktails, forcing us to use less citrus, or extra sugar to bring the cocktails back to some form of balance.
I've talked with a lot of folks in the bar industry and many of the big craft bar folks are against free pouring, but I've heard both arguments. The big killer is speed, if you can get people through faster you get more tips, money, turn around, etc. which is good for the business. If you can do it well, it's even better for the business.
However, I think the process being used at your bar proves an exception to the rule. I'm fairly confident we could hit 100 bars across the US and out of those that free pour, 90% or more are doing it poorly (pun!)
But, this video was more focused on folks aspiring to make cocktails more so than professional bar folks (as they probably aren't hunting for this type of specific content). But, I'm a fond advocate of measured pouring as it allows more people to do it more accurately. If you know how to use a jigger, you don't have to be tested every day...you damn well better still know how to use it tomorrow :)
But, watching a great speed pour is flair in onto itself!
A point well received :)
However, using our jewelers scales at work, we were interested to find out just how accurate our jiggers (1oz or 2oz measuring devices) were! It turns out that the English standard 25ml measurer wasn't as accurate as I had thought, having used them in my previous job for nearly two years! Between several full time bar staff, we couldn't intuitively and accurately measure either 25ml or 50ml using either jigger, despite how foolproof and simple they are to use. The measurements were off by 1-3ml.
An interesting revelation, was that one bar trained me to use a 12.5 measurement by using the jigger upside down. I was convinced that this was a blatant underpour, and our scales proved me right, the measure was 7.5ml! a whole 40% error! I'm glad I never used the jiggers like that or I'd have scammed 1000's of people unknowingly.
As a side note - there are some fascinating pouring methods out there. Pouring 4 bottles into a boston glass with 3 different measurements simultaneously is a thing of wonder
What type of jiggers? I've been sticking with japanese jiggers for pours, because the lack of surface area on the top. The jiggers you used, they still created a consistent measure, though, right? That's my main fear. I highly doubt a customer would miss a 1ml "dash" of bourbon (7.5ml might be noticed), but if each ingredient was all off by 1ml, the balance/proportion should still be on I'd think.
Sad, but that's same thing in every country :( Hello from Russia and Germany
hi!
This is the best craft cocktail channel on TH-cam great recipes and great informational videos. Thank you so much for these videos
Thanks!
24dollars for 2 rum and cokes wtf America
He's heavily exaggerating lol. A rum and coke here is like $6 if the liquor is top shelf. So it'd be closer to say 4 rum and cokes.
Who waters down shots????
Hi can i have those mistakes written?? my englisch is not that good.
ha ha, not by me, no. Sorry, but I don't have that type of time now adays, this is just something I do as a hobby when I get time.
No problem i got it already
awesome. Unfortunately youtube advertising has fallen a lot over the last year so I went out and got a real job. That really takes a lot of time away from content creation.
some of your juices are way too much work to squeeze yourself, like pineapple juice, but anything small enough to fit easily into your citrus juicer, should definitely be used to maximize flavor. I will however admit that many times I have bought OJ in a carton b/c I was too lazy to squeeze my own. Lemon and lime on the other hand always has to be fresh
Yes, dole pineapple juice is unsweetened and 100% juice, it's a great alternative, although fresh is still a bit better tasting it won't foam up like canned juice. OJ is a bit of a pain too, but after doing it I have a very hard time going back.
Why not make pineapple into a homemade puree then. It can easily be done
I think the OJ/Vodka is a bad comparison to a poorly made cocktail. They weren't trying to make a cocktail, they were trying to tie one on. Time and place for everything.
There is no reason to get drunk on $15-18/six pack craft beer when there is Coors available.
you can make a very nice screwdriver that's well balanced with fresh orange juice. If you just wanna "tie on one" as it were, you'd not need to hit up google to learn how to make a screwdriver...yet plenty of people do. So, if you're going to want to do it right, you can.
Anyone that just wants to get drunk won't need a how-to video to do it, people have been getting drunk for centuries without help :)
pour counts are a thing..
yep, and that video has 21k views :) th-cam.com/video/beZmQiLI7tI/w-d-xo.html
Right? What if you're a free pour trained bartender? I have pour spouts at home for that exact reason.
You can be trained, but it's extremely rare to actually get the consistency you think you're getting. Especially if you're distracted or tired, you can over or under pour without even noticing it. I've had unmeasured cocktails from "trained" bartenders that were undrinkable. It also causes problems for the bar itself because over pouring can lead to excess stock depletion.
Making a cocktail is a lot like making a recipe from scratch. You don't suddenly lose all need to measure your ingredients just because you're making a drink instead of bread. Pour spouts are still valuable for letting you avoid spilling with jiggers, but as an experienced mixer and drinker I will never trust a "free pour trained" bartender to be equal to one who measures to their established recipe.
Most good chefs don’t use measuring tools, same applies. As G-easy said, “It’s art not science”
most craft cocktail bartenders do. It's got to be right and right the first time, repeatedly. You can't sit there and taste test it to get things 'to taste', you have a line of 30 impatient people that want their great balanced tasty cocktail _now_.
Common Man Cocktails I guess chefs usually have more time on their hands and they have time to taste as they cook.
Bartenders work for tips, work at high speed and work at high accuracy. Every drink should taste the same. You order a meal once for dinner and you want to enjoy it. You may order the same drink 3 to 4 times during that meal (or at the bar) and each should taste _just as good_ as the drink before it.
Many great bartenders, head bartenders and bar owners have a respect for the science of cocktails. Liquid Intelligence, by Dave Arnold is a great example of this, in which he breaks down the science of cocktails...how much dilution, how to properly get a drink down to temperature, the difference in malic acids and citric acids in drinks, how different sugars effect your palate and where the sharp sweet occurs (front, back, or muted, maybe smoky, etc.)
The art to cocktails is in the design of said cocktail, often done after hours or on your own time (or as part of a bar menu planning). The science of cocktails is in its execution and perfection of the recipe 'art' that was designed prior.
Hey CMC! What were your goals when you first decided to make a TH-cam channel? What are some things you've learned about your channel through the comment section? Thanks!
the goals I had when I started are slightly different than they were 2 years ago and slightly different than they are now. Originally I moved from a video gaming podcast to a drinking podcast then eventually to the video show. I wanted video because it was new and easier to be found--I was trending in iTunes for my audio shows but getting video found was nearly impossible in the drinking/food category. The goal was to build sponsors and make some money on it.
Then the motivation changed to changing the perspective of drinkers from being afraid of making a cocktail to actually making some cocktails and enjoying it. From party cocktails to more well known cocktails.
Then it changed to focusing a bit more on the cocktail industry, changing people's perspective on cocktails from party to craft cocktails and true taste appreciation. My channel has changed peoples lives, getting them careers in the bar industry, getting them through trying times in life (via entertainment and smiling) and changing people's lives is huge.
Today, I balance between education, life changing knowledge and making money now that I'm a full time creator.
But, originally I thought "I think it would be cool to do this" so I bought the equipment and did it. Without too much focus on goals and more on "just do it, no excuses." So I started doing it, and I've been doing it ever since.
I really enjoy roses grenadine ? , guess ill have to try the others to see what makes them taste better
What typically makes them taste better is their actually a grenadine flavor, which is going to have a base in tart pomegranates, the textbook definition for "grenadine" is: "a sweet syrup made from pomegranates." Look at the back of your Rose's Grenadine and search the ingredients for pomegranate :-)
Grenadine balances that tart bite with cane sugar (sorta how a sour mix balances tart citrus against sugar). Rose's is red dye and high fructose corn syrup, which brings a very sharp sweet flavor that doesn't actually taste like a natural sugar (which has a less sharp sweet that lingers a bit more).
In other words, it's entirely different :)
If 2 people order the same cockrail that needs to ve shaken, can yiu make both in the same shaker?
yep, people do it all the time, depending on the size of your shaker.
Common Man Cocktails thx buddy
Is the back green screened? It's grainy around you.
heck no, that would be a ton of work. Its grainy in the edges because the camera hardware (it's a known issue)
Gotcha, I was gonna say it's looks pretty legit if it wasn't real. Cool
yea, it would probably look pretty flat and fake, especially when I needed to get a bottle on the back shelf :-)
elements within our face
Utah waters down all alcohol in bars
Seriously, who cares what somebody else is making their drink out of? If they like it and it's cheap, more power to them. If they are giving it to you for free, thank them. Now if you are at a restaurant and paying $12+, that's a different story.
the people paying $12+ care... I've never complained about a free drink. Although I have said to friends "you get what you pay for" ;-)
Amen brother
Best test of a bar/bartender. Ask them to make you an Old Fashion...if they muddle cherry and/or orange peel or top off with club soda. Leave.
lol, but then I gotta drink an old fashioned :) I guess it's not that bad of a drink, just not something I typically order. Or, order a whiskey sour, if they use a big bottle of sour mix and JD, leave. :)
+Common Man Cocktails agreed. Love a great whiskey sour too. with egg
Ha Ha I made an OF w/muddled orange and soda. Charged 14 bucks for it. Also a sour with that sweet and sour bullshit. no egg. No fucks given. The orange garnish was a 3 day old, orange slice. I work at a tittie bar. Nobody will get a quality cocktail, there and nobody expects to.
have you ever worked in a bar?
nope!
I feel like he can’t Freepour properly...
I have videos in it, so yeah... still, don’t
These videos always make me feel better about how pretentious I am about cocktails lmao
nice :)
Common Man Cocktails While I have you, you should make a video of your top five favorite cocktails right now. That’d be cool to see. Or even a video about cocktails you don’t see much in America. I’m sure whatever it is will be entertaining, haha.
Well, I'm in America so I don't know what I don't see...if that makes sense. I can try to align some video work to do what I've got listed in my "banger book" I take to parties, but my top five favorite cocktails change by the week.
Common Man Cocktails I definitely know what you mean, haha. With the first part and the latter, really. If someone asked me what my favorite cocktail was, my head would likely explode. Or implode. Maybe that’s how the Big Bang happened.
I disagree with your number one on the list. Some bartenders are very skilled at free pouring. Give Employees only for example, best cocktail bar in the world with some of the best bartenders don’t measure, they free pour absolutely everything. And probably will show you on how to be a real bartender. You don’t even look like a bartender bro
I'm with you Nell. Employees Only is where it's at!! Freepour!
yeah, so... let's assume they're master free pouring bartending fanatics. Given that's 100% accurate, it makes up what...? .00001% of the rest of the bartending world? Yeah. Go visit them, but then don't try to be them.
I like lime cordial and lime extracts, i'm too lazy to cut real limes :(
that's too bad :(
Buy the expensive good one when u can use the cheap one and go bankrupt in a few weeks I don't think so...
I'd rather stick with being a cheap date.
Gin and juice for life!
I agree in regards to actual cocktails, I don't agree in regards to long drinks. long drinks to me are just watered down shots to get you drunk at the right speed / without a disliked taste so there the whole eye measurement thing and cheap ingredients still get you a decent result.
Long drinks will usually have a single core spirit and it's typically (legally) no more than 3 ounces. However, a 1.5 oz. long drink vs. a 3 oz. long drink will not taste the same. I stick with my theory: good drinks are always worth taking the time to do right.
Dude your have some anger issue, or it's just you have mad love for your cocktails
That's funny, considering most people (including prior bosses) say I'm way too laid back. I once had a boss that thought I didn't care about a customer issue we were having (in software engineering) because I wasn't freaking out over the problem. Instead, I just fixed it. lol.
But yeah, when I present I get a little intense. In general, if I give a high energy high enthusiasm some of that will rub off on the viewer and they'll get jazzed as well.
Rum + Coke over cubed and not crushed Ice. DONE!
You did not just call a rum and coke a crap cocktail
I did. It's a mixed drink, it's not a cocktail :)
So what defines a cocktail? 3 ingredients or more? Or is there more to it? Either way, a Captain and coke will always be my drink of choice.
yeah, basically. A "mixed drink" doesn't really require much but one juice/soda and one spirit. Although, when you use something better than the low-bar reaching captain morgan original, it does get a bit better as it brings more flavor, potency and spice. I also like to take mine with a little lime.
You start with, "Use a jigger for consistency...", and then you say, "don't use citrus from concentrate."
That's about as sharp as a marble. If you want consistency, use juices from concentrate and measure them too. They are produced to taste the same all the time. Buying fresh fruit and juicing it guarantees you won't be consistent.
Yes, because you're taking it very literal, which is probably the wrong approach to cocktails. "Consistency" in a recipe is mostly something I focus on when talking balance of ratio for alcohol vs. non-alcohol/sweet/sours. Many bartenders (and other folks) will "free pour" alcohol and give you "a little bit more" because they know you love alcohol...but you wanted a cocktail and you wanted a _good_ cocktail.
If a recipe calls for 2 oz of rum and 1 oz of lime, 1 oz of sugar that 2:1:1 should be consistent. You don't want 3:1/2:1/2 for many folks because it's just too boozy tasting and it loses the experience.
Now, if you did that same recipe with lime concentrate ... you now need to re-balance it because the lime is going to need to be watered down in order to get the right flavor back that a natural lime often gives.
However, given the lime you buy today may not be as tart as the lime you by two months from now, that drink will still maintain the "daiquiri" like flavor, but yes, one might be slightly better than the other -- more tart, or maybe less tart, or slightly more sweet. However, the differences won't be as dramatic as a fully unbalanced/measured cocktail.
Orange Juice Concentrate (let's say "Minute Made") is not the same as a "concentrated flavor" because Minute Made uses flavor additives (like every brand) to give your orange juice a "minute made" flavor (it's their secret recipe flavor pak which will be different than another brand). Because orange juice has all of the oxygen removed from it prior to storage; that oxygen removes all the flavor from the orange juice, so they have to add it back with their own "natural flavorings" (translation: artificially flavored with natural oils/ingredients thus not having to right "artificial" on the bottle).
The "Minute Made" brand will use whatever oranges it needs to in order to fill the storage tanks (maybe whatever is on sale, who knows) and it won't matter in the end because the flavors are removed. If they use valencia oranges one time or cara cara another time it doesn't matter given all their flavor is lost in the storing process. They replace it with their "consistent" flavor which is going to be different brand from brand.
So, if you make cocktails with Minute Made and then switch to Tropicana or Simply Orange the cocktail will have an entirely different taste. Not like the subtle nature of using one cara cara orange bushel from another... but entirely different.
This is especially true with grapefruit juice which is extremely tart and bitter in a bottle, but subtle and lightly sweet with a light sour bite when pressed fresh. Which is the #1 reason people hate grapefruit based cocktails because they think they're way too tart and hard to drink...because they were made with bottle juice vs. real juice.
A fresh pressed fruit may be slightly different but an inconsistent cocktail goes from good to bad much faster.
Dustin Hilliard, yup, you’ll guarantee that it will consistently taste like shit.
This guy must have got hired last weekend and now thinks he's a pro. Settle down turbo.
wtf are you talking about? I've had this youtube channel for 10 years, what have you contributed to society for 10 years? Yeah, that's what I thought.
Dat communist bottle
Snob: you dont have to be a snob...
you don't have to share your feelings, but you did. so there is that too.