I would not understand what to do with the potato. Usually you stick garnish on the glass or drop inside. What should a customer do with garnish put on the glass like that? Take it and put inside the glass? If so, why not just put it right away (as it is common with garnishes that go inside the glass)?
I don't really agree with the potato peel. It doesn't add anything flavour wise and isn't even that visually appealing to be honest. Another thing, why do a long pour for a stirred drink? Isn't the while point of stirring to NOT aerate the drink (i.e. the foam on top)? Still have to give this guy credit on his technique though, he is clearly very experienced.
Why does he pore the cocktails like that loosing the clarity of the drink there's is a reason why it is not shaken and he messes it up by poring it like that
He is Italian. Of course he want more aromatic of his drink. So when you pour like that that make your drink more bubble and more aromatic. And because you mixing 2 Liqours so no need to shake it because it makr your cocktail blend too much with water from ice.
Lmao, if you wanted to I guess you could call the Potato peel slightly racist or stereotypical lol. But I get where he was going with it, obviously there was no offence intended.
@@jeezuschryst racism = you claim certain person is worse than another because of the race. None of that is in this whatsoever. Logic 1 on 1 for illogical libtards :)
Wouldn't it be great to spend an afternoon just having him make you amazing drinks.
Looooool just dashes a potato peel in the drink for "Irish effect". A great drinkologist as well as a comedian, who would've known! 😂😂👌
I was with him right up to the taters, precious.
I like it, like it a lot. Shall try this evening. Cheers...
I would not understand what to do with the potato. Usually you stick garnish on the glass or drop inside. What should a customer do with garnish put on the glass like that? Take it and put inside the glass? If so, why not just put it right away (as it is common with garnishes that go inside the glass)?
Ti ringrazio. Bella presentazione. Thanks for posting.
Mamma mia la buccia di patata che caduta di stile!
I don't really agree with the potato peel. It doesn't add anything flavour wise and isn't even that visually appealing to be honest.
Another thing, why do a long pour for a stirred drink? Isn't the while point of stirring to NOT aerate the drink (i.e. the foam on top)?
Still have to give this guy credit on his technique though, he is clearly very experienced.
He's joking...
Potato peel, that was bold!
Bold and an interesting form to garnish the cocktail xD, it is very cool if i'm honest
id be like get that spud out of my drink the only thing that says is spuds belong in the fryer and not in the drinks matey
smurfarooney2003 because you're a fucking pleb.
Why does he pore the cocktails like that loosing the clarity of the drink there's is a reason why it is not shaken and he messes it up by poring it like that
Aeration, I guess? But your question is the same as mine.
He is Italian. Of course he want more aromatic of his drink. So when you pour like that that make your drink more bubble and more aromatic. And because you mixing 2 Liqours so no need to shake it because it makr your cocktail blend too much with water from ice.
Guess the perfect finger food accompaniment would be potato salad?
that's all wrong. a potato peal garnish??
Lmao, if you wanted to I guess you could call the Potato peel slightly racist or stereotypical lol. But I get where he was going with it, obviously there was no offence intended.
I know what you mean but racist is definitely not the correct term to use lol
SJWs and libsters (thanks to social conditioning and brainwashing) use the term racist incorrectly 99 times out of 100 :)
@@tomjens2046 Racial stereotypes are indeed racist, dingus.
@@jeezuschryst racism = you claim certain person is worse than another because of the race. None of that is in this whatsoever. Logic 1 on 1 for illogical libtards :)
potato no dai
he hate the wild geese rum