Cocktail guide: Rum Sour - The Wild Geese® Golden Rum
ฝัง
- เผยแพร่เมื่อ 24 ธ.ค. 2024
- SHOP ONLINE: www.irishpremi...
The Wild Geese® Rum Collection @ The Artesian Bar, Langham Hotel, London (World's best bar 2012, Drinks International)
www.artesian-ba...
In this video, Simone Caporale from the Artesian Bar gives us a guide on how to make the Rum Sour using The Wild Geese® Golden Rum!
Ingredients:
2 parts of The Wild® Geese Golden Rum
1 part of lemon juice
Half part of sugar syrup
1 whole egg white
Float of Claret wine
Method:
First put lemon and sugar into a shaker, then the egg white and rum last... whisk it quickly, add ice and shake it very hard....
Once poured, leaving it a few seconds before floating a spoon of red wine on top of the foam...
Still one of my favorite videos after so many years.
This guys a straight G, total badass bartender, he takes the cake
getting this drink in a bar would cost around £6/£10 but the amount of effort this guy put in u feel like you owe him £50
this drink in my bar would be 15£, and i'm not even half as good as this guy.
I'm tempted to try this with Plantation rum.
This guy is an artist
That guy is an artist.
i love how energetuc this guy is
wonderful demonstration. congratulations.
Respect, you are a master of mixology!
none of what you mentioned makes it science according to your criteria lawn mowing is also a science. My comment was not related to video I have highest respect for this man.
YOU ARE THE MASTER!
That whisker is a great idea perhaps a milk frother would take up less space in the bar and since its battery powered no cord either
Caporale sei un grande!Se ritorno a Londra vengo a bere un tuo cocktail e mi fermo a fare 2 chiacchiere !Magari mi sveli qualche trucco♤♡◇♧
Nice sir
Questionm, how can I do this Garnish?
Che porcheria...Simone Caporale non me lo sarei mai aspettato da te
Paul Mason: Have you noticed that this is a demonstration video? Do you think he explains in the same kind of detail when he's working?
#Milton
Yes He does
I was there when they were filming. Still waiting to be served
now. this lad is one of my favourite bartenders right now but, did he put half the lemon juice into the jigger and squeeze the rest straight into the shaker? continuity and consistency fail there. still much better than I will be and an inspiration.
+DC M I was wondering the logic behind that myself lol
+DC M I'm relatively confidant that he was using it to see how much was in the first half, and since he was happy with it, and he knew that there would be about the same amount in the second half, he just put the second half straight in.
+DC M He squeezed the first half of the lemon in the jigger. He saw how much was left to be filled (in that 3/4 oz jigger), so he squeezed the remaining in the shaker, so he wouldn't have to make more mess around the jigger. Note: he squeezed the remaining of 3/4 oz, not the rest of the lemon as @gwhoisj implied.
Top class, thank you
Doesn't he work at City Space Bar now?
Is that a top bar? Mr. Tolmach works there an he is a pro too, chek out his youtube channel. But now you intrigued me with that City Space Bar.
nice
なんていうカクテルですか？
He sounds, liKe He ALREADY dranK a few bottles of what's behind Him...
But I must say, it is quite cute & entertaining.....(As my wife says too..).
P.S.
> SUBSCRIBED ..
already'.
I like this clip... :)
SO CRAZY!
These are very easy to down in comparison to the bourbon sours.
Japanese bartenders I watched before this video were way better.
Shroom Cake there like robots
No fun in that
Okay?
David O'Neill one year later...
Mixology is a real thing, but it doesn't always have to do with science. Think of it as the study of making cocktails.
Simone abuses that bar spoon
a full eggwhite might be a bit much for just one sour imo. Always think economy
+MrPeagy Simone is one of the premier bartenders of the world and works at one of the premier bars of the world... I don't think that he worries about economy, unless you think that it isn't balanced.
I doubt the bar he works at worries about their economy either. And using a fresh egg for the egg white stands in line with their top tier concept. You are correct gwhoisj.
Nice job, but I wouldn't want to be waiting on 6 of them🤣
What eould you do if you have 50 people :)
HE has the most vague European accent I have ever heard in my life, he could come from 6 counties
Seeing his name, he should be Italian
@@Alberto-ws5nj I thought so too, but there is some Borat and nordic in his accent as well, maybe he's from like alto adige?
@@Ganjasmith Yeah, I don't know. He might be from west Philly for all we know.
I think he might be from Russia.
@@TwilightZone13 Not with a name like "Simone Caporale" he isn't.
3:00 I miss good old times when you are like 16-19 and you could do anything without all your face goes red, extremely loud nose breathing, "lightly sweating" and stinky feet from every focusing moment. This is like the most annoying thing about being adult.
+Robert Minasyan lmao
More and more and more
It is a science... It would take you a long time to just make the drink in the video to his standards, hundreds of hours of practice, let alone be able to put together an entirely original MENU of drinks of such quality.
Are you serious? Soooooooo much wrong in his presentation and preperation of the Sour-Style Cocktails, if you wanna know some science in the art slinging Cocktails in context of this video, read my reply at the top, it really doesn't take long to learn this stuff, but knowing why james bond version of a martini is actually a fantastic example of someone who knows either nothing about technique is that arrogant customer who doesn't care and also his flavor profile is fucked if you're drinking Perfect Martinis (Perfect means Ratio of 1:1:1, like negroni) with Martini Italian dry /blanco vermouth, when Dolin or Antica is so much more palatable and really shows what vermouth really should be, also, Vermouth is just Wine infused with botanicals like in Gins or Amari then you ad brandy to and sugar and there you have a grape based bitter(dry) sweet Fortified Wine usually with regular Spirit category Alc:Proof, so not a liqueur, But has a lot to do with grapes, so do a Stirred Ciroc Vodka Martini, as Ciroc is french vodka distilled from grapes, usually a Chenin Blanc, and the stirring technique will give the cocktail a velvety smooth airless solid texture...Garnish should be utilitarian, meaning useful and not just for aesthetics, For a citrus forward flavored Gin martini, Lemon twist must be used to accentuate the citrus focus in the manner of aroma on your dink, to inform your palliate through the olfactory nasal canals moments before you take a sip, dancing with well balanced and complimentary pairing of spirits. If you like to drink the pickle water from from pickled onion or dills or whatever, then you'd be a lover of the dirty martini , but be sure the add the brine from green red dot olives only, not calamata olive either cos it fuckin tastes like sandy/soily vinegar, the ideal brine taste nice and salty, acidic yes, but flavored with a hint of olives, if a person orders a gin martin stirred but do not care for the garnish, but orders an olive, its most likely because they generally eat olives on pizza or in a salad, a huge chunk of the consumer market who just absolutely looooves a Cuba Libre or Sour style cocktail, or even an old school daquiry, does is not aware the lime wedge is placed the not just to look pretty, but it is there for in the case that you as an individual prefer more tarty drinks, like a margherita, and the lime wheel should be placed on your class in such a away that you dont have to get your hand wet with booze to get a grip on that garnish that you can squeese out in ur dring and make it immediately taste exactly the way you like....
nice idea using hand blender lol
樋村信字 much easier than a dry shake
Allen Martinez
indeed lol
This same like New York sour
3:34 wtf
Ayerate, ayerate, ayerate
Este es español, se le nota, pero vamos que se ha inventado la receta como ha querido, 😂
es italiano
I find his style a little too intense and dramatic. By the time I get my drink I’d be too uneasy to enjoy it as I like to relax with my drinks. Anybody else agree?
Spacecrafts in Rajasthan
Throww all that bar items away bro. Hahaha
Seems like far too much time & effort for a measly mouthful of drink.
+Y K Yeah, but how much better than an ordinary drink can it possibly be? Hipster snobbery, surely
+Y K Yeah, exactly
Y K
lol Eloquently said! Go to Gordon Ramsay's place and ask for some McNuggets!
Totally thought the same. The drink looks amazing, I use a bit different specs and didn't like the much the idea of the handblender, but by the time you get the drink it has to be really warm for its standars
It look good but you are so not very comfortable yourself i guessed.. long breath and shaking uncomfort speak ... but thak u its good creation if this recepi is you found.
Deep breath
kids dont do meth
this is fine and everything, but the rum sour i know is made with lime juice and called a "daiquiri."
its the egg white that makes a difference. lime + egg white is a rare combo.
+Coliflowerz Daiquiris use limes not lemons, and anything "sour" can use an egg white to emulsify or froth up - the drink, usually shake all ingredients with no ice (called a dry shake) and then add ice and shake up again to make it cold.
If you kept every ingredient used in this video and just switched the rum for a bourbon or whiskey, you'd have a whiskey sour (i prefer bourbon)
Dennis Higgs new york style.. look for a cocktail named new york sour based with bourbon whiskey
5 mins to make a rum sour!!!! turn it in.
日本語でおk
Gettare lo spoon nel lavandino è poco professionale dovresti cercare di essere più elegante...
Yeah, its called a dry shake, Dave Arnold much?? Using the type of blender that is very famous for use in fast paced tiki bars instead if the traditional swizzle stick , the fact that the protein based coctail (Sour in this case) is an evolved cocktail after the Daquiry, Ideally......Emulsification is the process of mixing 2 or more liquids that has different viscosity and doesn't mix, like oil and water, you can create a momentary suspension of said liquids, but they will seperate very quickly, the Hollandaise sauce famous on an egg Benedict, is hard for any beginner french chef to make as you need heat to emulsify, but not the heat that will cook the eggs and ruin the sauce, as it cools it splits, a stirred cocktail is the technique of voiding the drink of any air bubbles, creating a well chilled, yet adequately diluted drink that has a velvety smooth mouth, given you stirred correctly and strained the drink correctly, any shaken cocktail should ideally contain citrus, any kind, from sweet, to bitter to tart has a molecule that breaks up in such a way that it can hold micro-air bubbles, smaller cubes, more surface area, quick chill, more dilution, and large quantity of ice shards in cocktails, Kold Draft cubes, less surface area, slower chill, much less dilution, much less ice shards in finished drink, fine straining a brease!! So, in a protein based cocktail, the foam that you are talking about getting from "aerating the coktail for longer" is not necessary as WATER is the thing that breaks your emulsification in cocktails, Protein bonds are large and when broken will bind with larger air molecules than citrus and if you where wonder why the Daquiry evolved into a sours is because of the awesome aeirated, puffy, milkshake-like, frothy mouthfeel that it provides, the trick to getting thick as fuck foam almost meringue-like for a perfect Sour cocktail is less dilution by using 1 whisky ice cube to shake, as the surface area of this cube is so small it will barely introduce water into the mix resulting in an estimated chilling of shaking for no more that 30 seconds, be sure to let the cube temper, using a cube straight out of the freezer will crack the cube in the shaker, creating too many ice shards that dilute your Sour and separation will occur before you place that drink on the pass, after shaking your sour with a tempered cube to chill, fine strain the contents in to another cobbler as I see you use discard is and perform a (reversed) dry shake, the shaking with ice to chill also happens to use the ice to batter the tightly wound, yet long as fuck- protein chains, which will now be able to make large air bubbles, but not with the ice present because at some point when you have achieve emulsification already, the protein strands to wind back up thus trapping large air bubble for your perfect foam, but if you shake only with ice then the protein strand never get a chance wound back up, therefore, dry shake, the shake only contains liquid but no violent bashing of ice inside, giving the protein strands time to wind back in to tightly woven balls but trapping that those air bubbles in large format, and viola, please do not use a strainer after the dry shake as you will block that wonderful chunk of meringue-whipped cream-like textured froth that will arrive at your guests table not even halfway settled.....
一つ一つの動作がうるせえ。
一番怒られる所だと思うんだけど
Anything with raw egg in it makes me want to vomit. I hate undone eggs.
this guy just ruined the drink with the garnish of orange peel
Nope