Lol, when you dry shake after you wet shake 🤣 We always dry shake first to make sure that the ingredients are mixed prior to introducing dilution. Other than that great information! Thank you!
Great job with the cocktails. That Pink Lady looked like it belongs on a magazine cover. The foam was so perfect. I think it wonderful that you, Leandro (educated barfly), Steve (Steve the Bartender), and Greg (How to Drink) all kind of interact. I wonder if any one interacts with Derrick (Common Man Cocktails)?
Kawone Williams I’m yet to get in touch with Greg from @howtodrink but yeah it is very cool! I always knew that bartenders and hospitality community was friendly! It shows even on the internet:)
Thank you! If you want it, here's the link and type Truffles15 at check out to get 15% discount on the shaker collection. www.cocktailemporium.com/collections/truffles-on-the-rocks Cheers!
I don't know if you've ever heard of Park avenue Cafe but I created a dessert there call scotch on the rocks. I infuse truffles, obviously chocolate truffles with scotch and serve them in a rock glass...... I'm not going to tell you the rest you can drool...
prettymigzu I keep that in mind. Are you more comfortable with one over the other? I don’t see why you would actually need both. All I want is to make things simple for everyone. Thanks for the kind words!
@@TrufflesOnTheRocks I'm european so I definitely prefer the metric system but I understand that a lot of the audience also want oz. I have no problem with having both but for examle whenever you say the other, you edit in the other! :)
Steve the bartender brought me here (to make homemade stuff!) and Educated barfly's El Presidente brought me to finally applying grenadine. And to go full circle, i had a feeling you were from Montreal ;) Nacarat bar was the place that gave me the inspiration to start making cocktails at home since the new year. Good luck with the channel, you offer a unique approach to displaying your drinks and channel. Love it!
Hey I was wondering what kind of shaker you have! I love your videos but I'm so in love with your glasses and bottles. But especially your shaker! Love your videos! Please keep making them!!
Thank you so so much! That shaker is from a brand called Yarai. There seems to be quite difficult to find. It's Sefra who offered it to me a few years back. I'm trying to reach out some barware companies to see if some would carry it so I could refer a link to you guys. Still waiting for some answers. Then for the glass ware I do use a lot of Waterford crystal, a beautiful high end crystal brand shopstyle.it/l/bh9H4 and I also get a lot from Alambika alambika.ca?ref:TrufflesOnTheRocks Hope this helps!
Great video showcasing grenadine. My favourites are the Pink Lady and Jack Rose. I guess Steve better make the video for Grenadine, no pressure... 😉 So who is the next shout out to.... Maybe a fellow Canuck and Bartender? coughbartalk&cocktailscough
Truffles On The Rocks just had a though if we add all the working years as bartender between Leandro, Steve, Bruce and yourself would that be a century worth ? 😂
I'm curious, because I respect your opinion... have you tried the Death & Co spec for the Pink Lady? it really does... uhhhh.. it beats the hell out of the norm (and perhaps other) specs... 1.5 oz Dry Gin .5 oz Apple brandy (I prefer Laird's bonded here) .75 Lemon juice .75 Honey syrup (2:1) .25 Grenadine 1 eggwhite Dry shake and shake again to chill, double strain over a large rock in a double old fashioned. MY FAV variation.
Had the Pink Lady at the Little Red Door in Paris and they used a very slight variation of the D&C spec and man, it blew my mine... taught me that an otherwise ordinary cocktail could be super elevanated. I feel the same about the D&C spec... it's super good.
Are there any significant benefits to doing a reverse dry shake when making a sour, or is it just a preference for you for this particular drink (The Pink Lady)? Just curious, great video! Subbed.
Reverse dry shake and regular dry shake are two different techniques to achieve the same thing. When mastered both work the same. I personally think I get better results with the reverse dry shake. Actually, I don’t get much of a better foam but I takes less effort for me to achieve the same result. Just that.
Hey! Thank you so much! Really appreciate! I’m thinking of making a compilation of my favourite hacks for cocktail garnishes. Just need to find the good ones to share. But the zest I made in that video, I actually made a tutorial on how to make it rich here ua-cam.com/video/YleLAScOH1o/v-deo.html
Okay so I just made this version of the El Presidente you presented and while REALLY a tasty cocktail, man, I dunno... I can't call it an El Presidente. I admit I'm a little.. well, maybe a lot... protective over this classic cocktail as it is one of my absolute favorites. Just my own opinion because I love this beautifully balanced classic, changing it up with Sherry is significant enough that it needs a new name. :) I'm allllll about riffs of classics, but they have to be identified as such as far as I'm concerned. My spec is this: 1 oz Light rum (I love Foursquare Probitas here) 1 oz moderately aged rum (I love something like a Doorly's 5 here or perhaps something from Trinidad) 1 oz Dry vermouth (I would choose Dolin de chambery dry) .75 oz Curacao (Pierre Ferrand, though a sweeter Clement Creole Shrubb works good too) 1 tsp Grenadine (homemade!) Mine is enough of a departure I think it needs a new name, too :)
So many different places. A lot are from antique or thrift shops but in this video there's also 2 from Waterford crystal and one from Riedel. Hope that helps. Cheers
Dry shake, reverse dry shake or no dry shake at all... the only important thing is to make sure you have enough emulsification to get a beautiful foam from the egg white. Then, the technique you choose to use is completely up to you. If someone tells you otherwise, I think this person is just being pretentious. Cheers!
"...and not that neon red shitty stuff that you get at the grocery store...", damn it, and I have a 1L bottle of it. Either way! :D that Pink Lady is amaaaazing, you made me pause my lunch and go give it a try with my fake grenadine and wow, that is delicious, i really didnt expect it to be this good, and taste amazing with my chicken! Also, thanks for not making another tequila sunrise video xD. (btw, i skipped the egg white)
@@TrufflesOnTheRocks Yeah, as I said I'm new in this cocktails world and I don't really love the idea of using raw egg. I've read/seen that it is ok, but I need to work my OCD first haha.
dunno, imo, using calvados as main in Jack Rose is not really good idea. I mean it has lack in sweet balance. Especially with homemade grenadine. Try to use AppleJack in this cocktail, cause it kinda rougher than any Calvados (especially pays d'auge young spirits are frutier than aoc calvados' ones). I understand that different people has diff tastes, some1 prefers sweet, other dry, but i'm trying to say that originally that cocktail has another ingridients than we have in our days. And so more i separate this cocktail for 2: Jack Rose (based on applejack) and Jacque Rosé (based on calvados). I d like to repeat that s my complain is not about my tastes (cause i can easily call myself as a sweet tooth), but about balancing sweetness due to modern apple brandies sweetness.
Well I hear you my friend but you said it, it's about personnal taste and I said it in the video, these are MY favourite specs. I'm not a totalitarist bartender trying to shove my recipe in your mouth. So if you prefer yours another way, I aboslutely understand and respect that. I also believe that "balance" is a matter of palate and NOT a universal formula. That said, you can try my recipe before saying it is not balanced. When I make a cocktail, I always consider all ingredients and how they interract together to "balance" the cocktail... according to my personnal interpretation on "balance" of course. In that case I also say it... I'm using Steve The Bartender's grenadine recipe and I balanced the cocktails with that recipe. So if you use your own homemade grenadine, Jack Rudy's or any other, it might be off... But you look like you know what you talking about so I'm sure you can adjust the settings to your likance. Oh and also, Apple Jack is not distributed where I'm from HAHA!!
Can you guess how many times I said « grenadine » ? Damn! Hahahahaha
In average you say Grenadine every 36 Seconds. 15 Times total
@@sebastiantillmann1669 HAHAHA! Thanks! I wish it'd hekp the SEO! LOL
Oh thankyou my mom was looking for how to use it. Sooooooo thankyou for you
Damn that that Pink Lady looked delicious!! Your glassware is stunning too!
Steve the Bartender thanks!!! You know what? 75% of my glassware is stored in a warehouse and I miss them so much! Can’t wait to unpacked them :)
Lol, when you dry shake after you wet shake 🤣
We always dry shake first to make sure that the ingredients are mixed prior to introducing dilution.
Other than that great information! Thank you!
While we wait for @stevethebartender here is how we make homemade Grenadine :) ua-cam.com/video/FtvsfonOt7A/v-deo.html&t
Your channel is fantastic! Matter of time till it explodes
Thank you soooooo much!!! Cheers
Great job with the cocktails. That Pink Lady looked like it belongs on a magazine cover. The foam was so perfect. I think it wonderful that you, Leandro (educated barfly), Steve (Steve the Bartender), and Greg (How to Drink) all kind of interact. I wonder if any one interacts with Derrick (Common Man Cocktails)?
Kawone Williams I’m yet to get in touch with Greg from @howtodrink but yeah it is very cool! I always knew that bartenders and hospitality community was friendly! It shows even on the internet:)
This shaker Is so beautiful!!!
Thank you! If you want it, here's the link and type Truffles15 at check out to get 15% discount on the shaker collection.
www.cocktailemporium.com/collections/truffles-on-the-rocks
Cheers!
Steve the Bartender sent me here and you did not disappoint! Can't wait to watch more of your videos, keep 'em coming man!
Amazing! I'm glad you are here now! Cheers
Never heard of the Pink lady! Thanks for the recipe. Will try it next time I have guests over!
Amazing! I’m sure they (and you) will love it. It’s such a smooth and delicious drink. Cheers
These are all excellent. Thank you.
Amazing! Thank you!
Trying the Mexican Firing Squad and Pink Lady this weekend, thank you!
Great drinks
Just did the Pink Lady and Mexican Firing Squad! Love those cocktails!
I'm so glad you liked them! How's next ? Cheers!
@@TrufflesOnTheRocks next will try El Presidente for sure
@@MrJochiMorrison i was actually hoping you say that! Enjoy mate!
I just tried your pink lady at home and I must say it's now in my favorite gin cocktails list!
AMAZING! That makes me really happy!
You read my mind! Or rather, you have ALL the content I think of looking for xD
Nice shaker.
Thanks!!!
I don't know if you've ever heard of Park avenue Cafe but I created a dessert there call scotch on the rocks. I infuse truffles, obviously chocolate truffles with scotch and serve them in a rock glass...... I'm not going to tell you the rest you can drool...
Bro, all of those look amazing.
Thank you so much
If you could inform the measurements consistently in both oz and ml that would be great! Keep up with the good work
prettymigzu I keep that in mind. Are you more comfortable with one over the other? I don’t see why you would actually need both. All I want is to make things simple for everyone. Thanks for the kind words!
@@TrufflesOnTheRocks I'm european so I definitely prefer the metric system but I understand that a lot of the audience also want oz. I have no problem with having both but for examle whenever you say the other, you edit in the other! :)
Steve the bartender brought me here (to make homemade stuff!) and Educated barfly's El Presidente brought me to finally applying grenadine. And to go full circle, i had a feeling you were from Montreal ;)
Nacarat bar was the place that gave me the inspiration to start making cocktails at home since the new year. Good luck with the channel, you offer a unique approach to displaying your drinks and channel. Love it!
Nacarat is such a cool spot! Glad we share the same opinion on that! Thank you so much for the good words! Hope you will stick arround. Cheers!
Hey I was wondering what kind of shaker you have! I love your videos but I'm so in love with your glasses and bottles. But especially your shaker! Love your videos! Please keep making them!!
Thank you so so much! That shaker is from a brand called Yarai. There seems to be quite difficult to find. It's Sefra who offered it to me a few years back. I'm trying to reach out some barware companies to see if some would carry it so I could refer a link to you guys. Still waiting for some answers. Then for the glass ware I do use a lot of Waterford crystal, a beautiful high end crystal brand shopstyle.it/l/bh9H4
and I also get a lot from Alambika alambika.ca?ref:TrufflesOnTheRocks
Hope this helps!
Wow this is a great channel. So underrated! Have subscribed and am looking forward to more.
David McCarthy thank you so much! Really happy to see you arround! Cheers
I thought when you dry shake, it's always before you add the ice. Does it matter? Thanks.
As always an incredible video, man. Keep em coming 👌🏼
Are you using the 410 ml (13.8 oz) yukiwa shaker?
Would love to see a video on your garnishes especially the ones I the first and last drinks in the vid
lachlan campbell I’m working on it. Should post it in a few weeks. Stay tuned
Show us how to make cool zest garnishes!:)
Carl Charette It’s coming soon I promise ;)
Truffles On The Rocks I agree! Your garnishes are on point! I’d love to see some tips
Andrew Arseneault noted
No Apple brandy for the pink lady? Is it better this way?
Great video showcasing grenadine. My favourites are the Pink Lady and Jack Rose. I guess Steve better make the video for Grenadine, no pressure... 😉 So who is the next shout out to.... Maybe a fellow Canuck and Bartender? coughbartalk&cocktailscough
Upload is coming! ;)
Stephane Foisy I’m open my friend. Let’s bring that community closer ;)
Truffles On The Rocks just had a though if we add all the working years as bartender between Leandro, Steve, Bruce and yourself would that be a century worth ? 😂
Stephane Foisy hahaha!!! Probably close from it!
Where do you get those awesome shakers?
Andrew Arseneault it’s a yarai bought online
Man,
That's such a good viedeo,
continue like that.
Thanks a lot! cheers!
Cool vid
Thank you!
Where to get THIS Shaker you are using. Dont find this elegant half Glas Mixer anywhere? For me Seen ideal
Look in the pinned comment of the video. The link is there under « my glass shaker » or something like that
I'm curious, because I respect your opinion... have you tried the Death & Co spec for the Pink Lady? it really does... uhhhh.. it beats the hell out of the norm (and perhaps other) specs...
1.5 oz Dry Gin
.5 oz Apple brandy (I prefer Laird's bonded here)
.75 Lemon juice
.75 Honey syrup (2:1)
.25 Grenadine
1 eggwhite
Dry shake and shake again to chill, double strain over a large rock in a double old fashioned.
MY FAV variation.
Had the Pink Lady at the Little Red Door in Paris and they used a very slight variation of the D&C spec and man, it blew my mine... taught me that an otherwise ordinary cocktail could be super elevanated. I feel the same about the D&C spec... it's super good.
I have not. Sounds good. A bit sweet maybe for me But good I’m sure.
You convinced me dude, I'm subbed
Thank you
Are there any significant benefits to doing a reverse dry shake when making a sour, or is it just a preference for you for this particular drink (The Pink Lady)?
Just curious, great video! Subbed.
Reverse dry shake and regular dry shake are two different techniques to achieve the same thing. When mastered both work the same. I personally think I get better results with the reverse dry shake. Actually, I don’t get much of a better foam but I takes less effort for me to achieve the same result. Just that.
Word, I think I'll try out both techniques and stick with whatever feels natural as long as I get the same result lol.
Scofflaw is the best cocktail! Underrated as f...!!!
Couldn’t agree more!
Your content is amazing. New subscriber here.
Please can you do a video on how to make cool garnishes? Especially those citrus zest ones. Thank you.
Hey! Thank you so much! Really appreciate! I’m thinking of making a compilation of my favourite hacks for cocktail garnishes. Just need to find the good ones to share. But the zest I made in that video, I actually made a tutorial on how to make it rich here ua-cam.com/video/YleLAScOH1o/v-deo.html
Oh man, your scofflaw is so much better than the standard with lemon!
Thank you so much! So glad you approve :)
Damn, it is hell of a glass you got there, that one used for Jack Rose. I would like to have such one. From where you get it? Maybe Amazon?
This one is part of the Waterford collection I have. Waterford is a high end crystal company from the UK. Should look if you're a collector. Cheers!
Where are your Coupes from?
Timothy Stephenson it’s a mix of Waterford crystal, Riedel and thrift shop
Okay so I just made this version of the El Presidente you presented and while REALLY a tasty cocktail, man, I dunno... I can't call it an El Presidente. I admit I'm a little.. well, maybe a lot... protective over this classic cocktail as it is one of my absolute favorites. Just my own opinion because I love this beautifully balanced classic, changing it up with Sherry is significant enough that it needs a new name. :) I'm allllll about riffs of classics, but they have to be identified as such as far as I'm concerned.
My spec is this:
1 oz Light rum (I love Foursquare Probitas here)
1 oz moderately aged rum (I love something like a Doorly's 5 here or perhaps something from Trinidad)
1 oz Dry vermouth (I would choose Dolin de chambery dry)
.75 oz Curacao (Pierre Ferrand, though a sweeter Clement Creole Shrubb works good too)
1 tsp Grenadine (homemade!)
Mine is enough of a departure I think it needs a new name, too :)
But why do we, bartenders, always feel we have to name everything we make. You don’t see that in a kitchen. That said, glad you tried it. Cheers
Where do you get your awesome glassware?
So many different places. A lot are from antique or thrift shops but in this video there's also 2 from Waterford crystal and one from Riedel. Hope that helps. Cheers
I’m totally an amateur but shouldn’t you have dry shaken the egg white first??
Dry shake, reverse dry shake or no dry shake at all... the only important thing is to make sure you have enough emulsification to get a beautiful foam from the egg white. Then, the technique you choose to use is completely up to you. If someone tells you otherwise, I think this person is just being pretentious. Cheers!
@@TrufflesOnTheRocks awesome thank you! I guess you’re just taught one way and it’s told to you as the right way, thanks again!
"...and not that neon red shitty stuff that you get at the grocery store...", damn it, and I have a 1L bottle of it.
Either way! :D that Pink Lady is amaaaazing, you made me pause my lunch and go give it a try with my fake grenadine and wow, that is delicious, i really didnt expect it to be this good, and taste amazing with my chicken!
Also, thanks for not making another tequila sunrise video xD.
(btw, i skipped the egg white)
Javis V. Pérez hahahahaha! Did you skip the egg white because you don’t like eating raw egg?
@@TrufflesOnTheRocks Yeah, as I said I'm new in this cocktails world and I don't really love the idea of using raw egg. I've read/seen that it is ok, but I need to work my OCD first haha.
Javis V. Pérez I see! Go watch today’s educated barfly video. It’s about vegan options for sours. You might like that instead. Cheers
@@TrufflesOnTheRocks Yes, i did! :D I'm planing to try the aquafaba soon, as is the easiest to get for me :D, thanks for mentioning it!
As always, I love the video. Do you work as a bartender or bartending for you is just a hobby?
I'm a wall thank you so much!!! Well I been working behind the bar of the Fairmont in Quebec City for the past 7 years. Love it!!
@@TrufflesOnTheRocks That's great to hear that you have a job you love. Maybe one day i'll have pleasure to meet you behind a bar
I'm a wall if you come in Quebec City before next fall I should still be there.
I thought the Pink Lady used AppleJack as well...
Traditionally yes. Applejack is not available everywhere and Calvados is a great substitute
dunno, imo, using calvados as main in Jack Rose is not really good idea. I mean it has lack in sweet balance. Especially with homemade grenadine. Try to use AppleJack in this cocktail, cause it kinda rougher than any Calvados (especially pays d'auge young spirits are frutier than aoc calvados' ones). I understand that different people has diff tastes, some1 prefers sweet, other dry, but i'm trying to say that originally that cocktail has another ingridients than we have in our days. And so more i separate this cocktail for 2: Jack Rose (based on applejack) and Jacque Rosé (based on calvados). I d like to repeat that s my complain is not about my tastes (cause i can easily call myself as a sweet tooth), but about balancing sweetness due to modern apple brandies sweetness.
Well I hear you my friend but you said it, it's about personnal taste and I said it in the video, these are MY favourite specs. I'm not a totalitarist bartender trying to shove my recipe in your mouth. So if you prefer yours another way, I aboslutely understand and respect that. I also believe that "balance" is a matter of palate and NOT a universal formula. That said, you can try my recipe before saying it is not balanced. When I make a cocktail, I always consider all ingredients and how they interract together to "balance" the cocktail... according to my personnal interpretation on "balance" of course. In that case I also say it... I'm using Steve The Bartender's grenadine recipe and I balanced the cocktails with that recipe. So if you use your own homemade grenadine, Jack Rudy's or any other, it might be off... But you look like you know what you talking about so I'm sure you can adjust the settings to your likance. Oh and also, Apple Jack is not distributed where I'm from HAHA!!
Why i don't know your videos to this day!? You are fucking amazing! I love your contend.
Thanks a lot pal!! Really hope you will enjoy what's coming. Cheers!
OMMMG I AM THR 1000ST LIKERR
HAHA! Great! thanks for adding your touch :)
G5
I like your style but please don't mix measuring standards in one recipe. Stick to either OZ or ML please!
Lol! I learned both ways so I mix sometimes sorry ;)