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4 Mar 201312:17 pm
What an entertaining clip! I have to make one in a few days.
Lemon Drop Cocktail
6 Mar 201311:15 am
I can't really say I liked this drink. Mediocre at its best. Then again, what can one expect from a drink with the ingredients as shown? I liked your presentation, though. Makes this clip worth watching.
How to Fat Wash a Spirit
2 Mar 20134:30 am
Okay as mentioned, here are my results! But first of all I would like to give a big hand to you. Now when I look at it, doing this kind of molecular mixing was actually much fun!
One thing I have to mention, should I ever do this again. The bacon quality does matter, as many have mentioned here on the replies. I personally had to use MANY bacon strips and like Maxwell said, a bit clarified butter as well. The amount of bacon fat was rather minimal compared to yours. Also next time I would use the oven instead of a pan.
The rest of the process was easy peasy (straining/bottling etc.) Here's the process:
http://kuvaton.com/k/YrLT.jpg (I hope the link works)
Now instead of your chocolate-cherry-Ramazotti version I made an Old Fashioned with it.
2 oz. bacon infused Bourbon (I used Jim Beam)
.25 oz Maple syrup
dash angostura bitters
slice of orange
(stir w/ ice and strain)
And avot, here it is!
http://postimage.org/image/kdufy417h/ (I hope this link works as well)
5/5! The cocktail was brilliant!
Thanks for the inspiration!
Tasting Rant - How to Taste Cocktails
26 Feb 20131:32 am
Out of curiosity, during your career, how many times have you decided to make the customer a new cocktail after first tasting it yourself and thinking "Oh wow I can't server this, it tastes horrible!"
1 Mar 20131:52 am
I would shake this too, since it contains fresh juice (of a lime).
I made this cocktail the other week, albeit using parfait amour (there is no way I can get my hands to creme de violette/yvette). Tasted very good, all of the ingredients could easily be spotted from this cocktail.
4 Mar 20138:14 am
Greetings Mr. Hess!
For ages now I've been wanting to make a "champagne cocktail". I've read it from many sites/books and what-nots...and today I finally bought a two-set of champagne flutes (for good champagne cocktails, still craving for those 50's saucers though!) for this occasion (and it's my wife's birthday soon so we'd be enjoying some cocktails then, too).
A couple of notes I made during my cocktail creation.
1) The angostura + sugar you showed. While I think this is a good trick to know especially with any tall glass (since managing to pour angostura so it hits the sugar cube from the bottom of the flute is hard) I managed to spill some angostura. Well obviously the cube needs to fill the whole bottle end from the bitters. Another reasons why I'm a supporter of the "napkin+cube" style.
2) Well indeed I used sparkling wine (brut), they come in handy 1 serving bottles so I didn't have to buy a whole big bottle for one cocktail.
3) I added a tad < of 1 oz. of cognac before pouring the sparking wine. It seems this "maneuver" makes mine a "classic" champagne cocktail
And this is how it went down:
5/5 Mr. Hess, 5 out of 5. I especially liked the part where the sugar starts to dissolve whilst drinking making the cocktail sweeter to the end!
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