How to Batch (Almost) Any Cocktail | Serious Eats
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- Опубліковано 4 сер 2024
- Batching cocktails-making them by the pitcher or the bottle-means that when you’re hosting, you don’t have to also be filling shakers and knocking over the bitters, rattling ice and accidentally squirting yourself in the eye with lemon juice. The drinks are made. Dinner will come later. Just pour and join your guests. Here, Maggie Hoffman and Daniel Gritzer show you how.
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Really good info! Thx!
As a cocktail enthusiastic biochemist this is exactly what I was thinking, but this is the first video I found where this topic is addressed in depth. Great content, thank you!
Where did the music come from?
How to make it shelf stable?
How much water should you ask when making a batch of Moscow Mule and a batch of Sea Breeze? I’m making these two next week for my birthday
You cannot prebatch it
@@outofmindoutofmind5108you can prebatch them but you need super juice and you won’t be able to freeze it
*pounding table with fists in rhythm* tip-sy Dan, tip-sy Dan
2. Earliest I've ever seen an upload.
All well and good, but this is only applicable for sturd drinks. Shake and drinks with citrus is a whole other thing...
Water does not dilute into alcohol in a volumetric measurably accurate way. The h2o molecules embed into the alcohol molecules and the volume change is not 1:1. Measurement by mass is the only way to see what the real dissolution is in these cocktails
dork
It doesn’t matter in volumes under 100 gallons you won’t see a measurable ABV difference.
Damn, I really like her.
Nice idea for a video, a pity that you didn't went for weight instead of volume and decimal instead of Imperial for precision.
why wouldn't you just make it in a batch then put it over ice to serve?
The Truth you would want to wait for the ice to melt before going balls to the walls on the drink. Watering down a drink (dilution) is important to a palatable drink.
And when it comes to drinking no one wants to wait. 😁
They were only icing the batch as an example of how much dilution you get in a normal cocktail, the other batches had water added as normal.
The Truth I misinterpreted what you were asking. 😅. If you add the water to the batched Negroni then freeze it, it’ll be ready to drink straight from the freezer. Depending on how much water you put in you may or may not need to agitate the drink a bit (frozen Negroni). If you were to do that, and depending on how much water you put in, you would use ice. Adding water plus ice in a batched cocktail over-dilutes the drink.
@@JoseRomero-om4gz i commented before you said to drink iit up so yea my bad
What you need is Ice
And Milk
Praise
You should be measuring by weight, not volume. You've completely disregarded dissolution.
@Papa Grizz The density of a liquid depends on the temperature. Since they're also chilling the liquid, the volume decreases, which also influences the result. So weight would probably be more accurate.
Can you guys explain pls
1l of water + 1l of ethanol is less that 2l.
@@lizethroman1423
Need to take into account the contraction of water at large volumes like multi gallons. At small volumes like this it is not measurably effective nor necessary
This might be a petty place to put this, but oh well: I'm still not a fan of Maggie's since she pushed out Will Gordon when he was writing "Drinking the Bottom Shelf" for Serious Eats. I don't even drink alcohol, but I would read every one of his reviews and thoroughly enjoyed his stream of conscienceness writing style. While I'm sure her recipes are fine, her writing rather is flat. Good luck with the book.
there are reusable (non water) ice-cubes made from steel/stone or plastic. they keep your drink cold without any dilution.
But you want the ice to melt, you want to experience the evolution of how the ingredients open up with the added water content. If you don’t, just serve up.
the point of the video was literally dilution dear lol
I suppose it makes a certain amount of sense to have an ultra light-weight test cocktails, but this guy doesn't seem to have any ability to taste or discern, he's just too spooked by the alcohol bite.
sooo... pre mix a batch according to your recipe, keep it at cellar temps (50-60F), and then put it in a shaker with ice when you want to drink it? you guys are over complicating it lol
Trying shaking cocktails for 20 or more people and you will see what they are trying to achieve.
@@mrpipps90 i guess they're better hosts than I am, I just point to the bar and say "Cocktails premixed in the keg, Ice is in the Freezer, and there are shakers on the counter" lol
I don't see any reason I would not actually poor/mix a drink
Big party? Shaking up a few dozen individual drinks instead of just making a big batch takes a lot more time. And if you want to bring it to someone elses party, now you've got one container instead of 3 or more.
So you didn’t actually tell us how to batch cocktails. You made one cocktail with varying amounts of water added. No practical bartender takes the temp of a drink as they stir with a bar spoon. This doesn’t include what your title says it does.
The way she manipulates things is scary , bartenders hate her that is for sure