Love the recent videos, I mean this nicely, these were recorded a few years ago right, again with no disrespect, I've a feeling from recent recordings your voice is carrying a few more miles these days?
Love the latest videos. Any specific reason you make the mint syrup 1:1 versus 2:1 you recommend in the Bar Book? Do I need to adjust to a 1:1 because of the herbs?
Haha no if memory serves I used 1:1 partially because it's what I had on hand and it's also likely that we used it because it's a little easier for first--time simple syrup makers and home bartenders to do.
Mint syrup not always a common ingredient but you've provided a quick and easy method of making it. Love it
Thanks so much 😊
Great editing and video
Love the recent videos, I mean this nicely, these were recorded a few years ago right, again with no disrespect, I've a feeling from recent recordings your voice is carrying a few more miles these days?
Ha! Yeah I’m like a decade older now.
Love the latest videos. Any specific reason you make the mint syrup 1:1 versus 2:1 you recommend in the Bar Book? Do I need to adjust to a 1:1 because of the herbs?
Haha no if memory serves I used 1:1 partially because it's what I had on hand and it's also likely that we used it because it's a little easier for first--time simple syrup makers and home bartenders to do.
Can you include the recipe in the description of these videos?
Looks like
3/4oz mint syrup
3/4oz lemon juice
1 1/2oz Tang 10
3/4oz mineral water
What mint variety is that? Spearmint?
Peppermint, always!