Chris:
Robert is right, ebay and antique stores are the best way to find. Don't search for Napier or you'll likely miss one. I've finally found a back-up and it wasn't listed under Napier so it took many hours of searching. Also, due to its fantastic usability and rareness, expect to pay around $50.
Greg:
The tea strainer was just found in a local kitchen supply store. There are many brands available, but try to find one that isn't too finely woven.
Chris: The gunpowder liqueur recipe will be posted soon.
Tim: Your new boss is behind the times. Studies show that only 1 in 10,000 eggs MAY have salmonella and adding lemon and alcohol helps as well. Make sure that you are getting your eggs from a good source and you should be fine. There is a small danger, but in my many many years of using eggs, we have never received an illness. I've seen MANY more health related incidents with mayo than with egg white in a cocktail. If he's still not convinced, use pasteurized egg whites.
Joan: Shaking is very personal and everyone should try to find their own style. My style is a VERY adapted version of the Japanese Hard Shake (so adapted as to be unrecognizable) and was developed to create less torque on an injured shoulder.
SiMcGoram:
Gunpowder tea is named as such because it looks like little round pellets and the English named it such as it reminded them of blackpowder grains.
Clayton: you put the egg white in first to ensure that on the rare instance when egg shell or yolk get into the shaker, you don't have to throw out the expensive spirit inside or spend time attempting to fish out the offending objects.
Blair: gomme is unnecessary, thanks to the egg white.
Nick: it is true, I am using good ice. In the older videos it was Kold-Draft, but in this case chunks and cubes chipped from a 300lb block.
James: the majority of my equipment comes from cocktailkingdom.com
Ruben,
The soda syphon, while it will work, is unfortunately nowhere near as good, as the pressure that is released is way too high to properly dissolve in the liquid.
The best way to emulate at home would be to place several Negronis (to the fill line of your particular syphon) and leave in the fridge and use when needed. (The ratio of gas to liquid is too high with only one or two Negronis).
And yes, water is needed. To ensure it is the correct amount of water, stir your Negroni(s) over ice as you would normally do, and the strain into the syphon and charge. Your charged Negroni is now immediately ready and as you are storing the syphon in the fridge, under gas, the rest of the Negronis will keep indefinitely until you desire the next one!
Thanks for watching!
Matt
A creamer will not work very well. You would need to use CO2 not N2O and the pressure and delivery system are too powerful to trap the bubbles in liquid and dispense into a cocktail glass. The syphon is a little better, but even that system makes it difficult to dispense liquid into a cocktail glass.
Greg:
The 1:1:1 is the classic Negroni ratio. I find this too sweet (especially if served up, on the rocks it's a little better) and so, with the patron's blessing, usually do 1 1/2 gin, 3/4 vermouth, 1/2 Campari, dash of Ango orange bitters. Stir. Up.
Jerry:
In this drink, it is very important. Fee's tastes like bright candied orange and Stirrings isn't bitter at all. We need something darker and the cardamom pop of Regan's fits the bill. Angostura orange could work as well, but one would have to pick the right tequila.
The Milagro is not essential. It is important that you use a reposado that will play nicely with the bitters in hand. The range of reposados is immense, but I've done this drink with Partida and received beautiful results. Never use Fee's or Stirrings in this drink.
KPL:
Using both gelatin and whites changes the stability and texture of the foam. In an earlier episode (Vessel 75) I believe I used both ingredients. It all depends on the final result that you are trying to attain.
Max:
iSi is a brand name and make great canisters. If you plan on doing volume, get a bigger canister.
Blair:
The atomizer is made by Typhoon and can be found on Amazon.com
Mike:
I've never experienced the smell issue. Are you using fresh eggs? All you should smell in the foams are the flavourings, in this case St-Germain and lemon.
As for risk in eggs, it's practically non-existent. You stand a greater chance of being injured while sitting in a chair (this is actually true, in the States anyway). While hydrocolloids do work, they change the texture of the foam, giving it a less appealing mouthfeel.
Chip:
While I'm not familiar with vaporizers, it is my understanding that they normally do not "blow" the smoke out. The few that I've been able to find that have a fan are very expensive. I purchased the smoker shown for $50. If I wanted the flavour of a tea, etc without smoke, I would just infuse the cocktail with the desired flavour, or add the flavour in while mixing.
Michael:
try to use "teas" that don't have a ton of black tea in them. Floral teas or teas with flowers seem to work best. Plain black tea can get to be a little too tannic. Having said that, it is meant to be smoky: that's the whole point! This is just another way of adding smoky flavors without using mezcal or scotch.
Maxwell:
If one has access to an immersion circulator, etc it is a wonderful tool, but I try to keep MOST of the recipes done on Raising the Bar accessible to the general public (there are two upcoming that use expensive tools). Having said that, I agree with you, and find that the filtered fat off of only 5 strips of bacon can be enough fat for three bottle of whiskey. I don't want to hit you over the head with bacon flavour, but instead offer the bacon profile subtly, in the finish of the drink. Obviously the higher quality the bacon the better the results. Pork belly is something I prefer to work with as you control the amount of salt, sugar and, if you have the equipment, smoke.
Thanks for watching.
Blair:
I discovered many many moons ago, when I was making this drink that the dark worked better than the white. Now at the time they were two different brands (it was too many years ago, so don't ask) but my recollection was that the dark was a touch more viscous and deep (caramelly) in flavour.
On another note, I also preferred the color in this one with the dark cacao as it became a rich dark brown and not a washed out color that adding two white spirits would bring.
David:
The carving ice comes from a 300lb block that we purchase and break down. We don't use the Japanese method, but our own, which we find faster.
The best place that I'm aware of on the web for cocktail equipment is cocktail kingdom. Good equipment is very difficult to find in the US.
Pontus:
I'm afraid that there is nothing really like kirsch, yes it's cherry flavoured, but it is absolutely bone dry: no sugar is added. Maraschino and other liqueurs will make this a very sweet drink.
TheoStef:
There will be no shards in the bottle as what is happening is the top is being blown off by the pressure of the Champagne and not the force of your blade back. It takes very little force if your bottle is cold. I've even "sabered" a bottle with the base of a wine glass, it takes that little pressure!
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Robert: Contact your Cointreau rep
Chris: Robert is right, ebay and antique stores are the best way to find. Don't search for Napier or you'll likely miss one. I've finally found a back-up and it wasn't listed under Napier so it took many hours of searching. Also, due to its fantastic usability and rareness, expect to pay around $50. Greg: The tea strainer was just found in a local kitchen supply store. There are many brands available, but try to find one that isn't too finely woven.
Chris: The gunpowder liqueur recipe will be posted soon. Tim: Your new boss is behind the times. Studies show that only 1 in 10,000 eggs MAY have salmonella and adding lemon and alcohol helps as well. Make sure that you are getting your eggs from a good source and you should be fine. There is a small danger, but in my many many years of using eggs, we have never received an illness. I've seen MANY more health related incidents with mayo than with egg white in a cocktail. If he's still not convinced, use pasteurized egg whites. Joan: Shaking is very personal and everyone should try to find their own style. My style is a VERY adapted version of the Japanese Hard Shake (so adapted as to be unrecognizable) and was developed to create less torque on an injured shoulder. SiMcGoram: Gunpowder tea is named as such because it looks like little round pellets and the English named it such as it reminded them of blackpowder grains.
Clayton: you put the egg white in first to ensure that on the rare instance when egg shell or yolk get into the shaker, you don't have to throw out the expensive spirit inside or spend time attempting to fish out the offending objects. Blair: gomme is unnecessary, thanks to the egg white. Nick: it is true, I am using good ice. In the older videos it was Kold-Draft, but in this case chunks and cubes chipped from a 300lb block. James: the majority of my equipment comes from cocktailkingdom.com
Ruben, The soda syphon, while it will work, is unfortunately nowhere near as good, as the pressure that is released is way too high to properly dissolve in the liquid. The best way to emulate at home would be to place several Negronis (to the fill line of your particular syphon) and leave in the fridge and use when needed. (The ratio of gas to liquid is too high with only one or two Negronis). And yes, water is needed. To ensure it is the correct amount of water, stir your Negroni(s) over ice as you would normally do, and the strain into the syphon and charge. Your charged Negroni is now immediately ready and as you are storing the syphon in the fridge, under gas, the rest of the Negronis will keep indefinitely until you desire the next one! Thanks for watching!
Matt A creamer will not work very well. You would need to use CO2 not N2O and the pressure and delivery system are too powerful to trap the bubbles in liquid and dispense into a cocktail glass. The syphon is a little better, but even that system makes it difficult to dispense liquid into a cocktail glass.
Greg: The 1:1:1 is the classic Negroni ratio. I find this too sweet (especially if served up, on the rocks it's a little better) and so, with the patron's blessing, usually do 1 1/2 gin, 3/4 vermouth, 1/2 Campari, dash of Ango orange bitters. Stir. Up.
Michael: I found mine at an antique store as well.
Josh:L It brings out the tannins. I've yet to have great results.
Jerry: In this drink, it is very important. Fee's tastes like bright candied orange and Stirrings isn't bitter at all. We need something darker and the cardamom pop of Regan's fits the bill. Angostura orange could work as well, but one would have to pick the right tequila.
The Milagro is not essential. It is important that you use a reposado that will play nicely with the bitters in hand. The range of reposados is immense, but I've done this drink with Partida and received beautiful results. Never use Fee's or Stirrings in this drink.
KPL: Using both gelatin and whites changes the stability and texture of the foam. In an earlier episode (Vessel 75) I believe I used both ingredients. It all depends on the final result that you are trying to attain. Max: iSi is a brand name and make great canisters. If you plan on doing volume, get a bigger canister. Blair: The atomizer is made by Typhoon and can be found on Amazon.com
Jo-Jo: Sounds fantastic! Keep experimenting!
Mike: I've never experienced the smell issue. Are you using fresh eggs? All you should smell in the foams are the flavourings, in this case St-Germain and lemon. As for risk in eggs, it's practically non-existent. You stand a greater chance of being injured while sitting in a chair (this is actually true, in the States anyway). While hydrocolloids do work, they change the texture of the foam, giving it a less appealing mouthfeel.
damien: I'm afraid th at I've never used anything but real, natural eggs, but my understanding is that the pasteurized ones work just fine.
damien: I'm afraid th at I've never used anything but real, natural eggs, but my understanding is that the pasteurized ones work just fine.
Chip: While I'm not familiar with vaporizers, it is my understanding that they normally do not "blow" the smoke out. The few that I've been able to find that have a fan are very expensive. I purchased the smoker shown for $50. If I wanted the flavour of a tea, etc without smoke, I would just infuse the cocktail with the desired flavour, or add the flavour in while mixing.
MrDelirious: Good job on figuring out the name. I now smoke my cocktails in a Crystal Head vodka bottle, which works especially well here.
Gary: That ice ball is handed carved. The ball was broken down from a 300lb piece of harvested "pure" ice.
Michael: try to use "teas" that don't have a ton of black tea in them. Floral teas or teas with flowers seem to work best. Plain black tea can get to be a little too tannic. Having said that, it is meant to be smoky: that's the whole point! This is just another way of adding smoky flavors without using mezcal or scotch.
Mr Pink: A good resource is antique stores and cocktailkingdom.com
John: The bitters bottle is made by WMF and can be found at CocktailKingdom.com
Maxwell: If one has access to an immersion circulator, etc it is a wonderful tool, but I try to keep MOST of the recipes done on Raising the Bar accessible to the general public (there are two upcoming that use expensive tools). Having said that, I agree with you, and find that the filtered fat off of only 5 strips of bacon can be enough fat for three bottle of whiskey. I don't want to hit you over the head with bacon flavour, but instead offer the bacon profile subtly, in the finish of the drink. Obviously the higher quality the bacon the better the results. Pork belly is something I prefer to work with as you control the amount of salt, sugar and, if you have the equipment, smoke. Thanks for watching.
Ivana: Thank you, and thanks for tuning in!
Filip: it will work, but not quite as well.
Blair: I discovered many many moons ago, when I was making this drink that the dark worked better than the white. Now at the time they were two different brands (it was too many years ago, so don't ask) but my recollection was that the dark was a touch more viscous and deep (caramelly) in flavour. On another note, I also preferred the color in this one with the dark cacao as it became a rich dark brown and not a washed out color that adding two white spirits would bring.
Jesse: If you render the fat under medium heat and put it through a filter, it will be clear.
David: The carving ice comes from a 300lb block that we purchase and break down. We don't use the Japanese method, but our own, which we find faster. The best place that I'm aware of on the web for cocktail equipment is cocktail kingdom. Good equipment is very difficult to find in the US.
Pontus: I'm afraid that there is nothing really like kirsch, yes it's cherry flavoured, but it is absolutely bone dry: no sugar is added. Maraschino and other liqueurs will make this a very sweet drink.
TheoStef: There will be no shards in the bottle as what is happening is the top is being blown off by the pressure of the Champagne and not the force of your blade back. It takes very little force if your bottle is cold. I've even "sabered" a bottle with the base of a wine glass, it takes that little pressure!