celery in a cocktail. sounds good to me. ive been thinking of doing a celery based cocktail but i still havent thought of a perfect way to make it so the celery wont be over powering..
jamie: whats you thoughts on using egg whites bought in a carton? those that are pasteurized.. would they be the same or would the flavor be over powering?
well instructed on how to make your own puree's. ive been wanting to make my own puree's for my cocktails. i never seemed to find a good how to video till now. thanks for the upload. you rock.. \m/
Im recently getting into molecular mixology. I got myself the misto sprayer and the canister to make your own foam. Bitters ive always had. i have around 9. i have fee brothers aztec chocolate, grapefruit, celery bitters, west indian orange bitters, peach, cherry, rhubarb, and reagans no.6 orange bitters. I also have fee's brother orange flower water... IS that a good collection of bitters? am i missing any other important bitters? IS fee's brothers orange flower water as good as the bitters you use?
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do you need to refrigerate the liqeuer if you dont use it all?
can the liqueur be done with any style of beer?
i know you've probably answered this many times, but i have to ask.... WHere did you get those cups and that great lighter? The drink looks awesome...
i have great cocktails with maraschino cherries.... daquiris, margaritas, and cocktails... even a couple of highball drinks....
great video.. is it me or did you say brandy when you were pouring the remy martin?? i know its the same thing. the only difference is the origin.,,..
great video.. is it me or did you say brandy when you were pouring the remy martin?? i know its the same thing. the only difference is the origin.,,..
celery in a cocktail. sounds good to me. ive been thinking of doing a celery based cocktail but i still havent thought of a perfect way to make it so the celery wont be over powering..
beautiful cocktail
i seriously love the way you make your own fresh puree/syrups... wish i could taste the cocktails you make.. they look delish... :D \m/
looks like a delicious cocktail.,..
jamie: whats you thoughts on using egg whites bought in a carton? those that are pasteurized.. would they be the same or would the flavor be over powering?
thats good to know. thanks jamie
well instructed on how to make your own puree's. ive been wanting to make my own puree's for my cocktails. i never seemed to find a good how to video till now. thanks for the upload. you rock.. \m/
the hibiscus spirit looks good...
great video... helps me alot to improve on molecular mixology. keep up the great work jamie and robert
Im recently getting into molecular mixology. I got myself the misto sprayer and the canister to make your own foam. Bitters ive always had. i have around 9. i have fee brothers aztec chocolate, grapefruit, celery bitters, west indian orange bitters, peach, cherry, rhubarb, and reagans no.6 orange bitters. I also have fee's brother orange flower water... IS that a good collection of bitters? am i missing any other important bitters? IS fee's brothers orange flower water as good as the bitters you use?
@antonio.. do you video's on youtube of yourself doing molecular mixology?