Hi Steve! Thanks for signing the book my friend and Adelaide resident Jerry Brown bought at your bar last month (great selfie of you two!) I'm so excited to get it when he comes to Canada for a visit in September. You've been such an inspiration to my home bar. Frozen drinks are something I really love, so I'll take these tips on board. Cheers!
@@StevetheBartender_ Now if only we could get Mr Black here in Quebec!! I have a friend who brings it to me when they visit from NY but I'm addicted to Margarita Negras now!!
Haha! My audio wasn’t great so I had to clean it up with Adobe AI… but it must have though the blender noise was someone talking and it came out with that random “translation”.
@@StevetheBartender_ , the entire thing. Kinda muffled, but as if caused by the recording EQ levels being incorrectly set. (I know just enough about recording techniques to be dangerous, lol.) Your voice comes thru ok … but the ambient noises only partially come through, if that makes any sense? Hopefully other viewers will chime in with their thoughts. ETA: Maybe what I’m hearing is the compression (I *think* that’s the right term) you did to reduce the audio noise?
@@movingforwardLDTH it was Adobe AI.. it’s designed for podcasting so it removes background noise. I had to use it as the audio wasn’t great prior because the gain was up to high.
I've tried 4 different frozen drinks from the book and found that 170 grams of ice was just too much, and overly diluted. The texture is 10/10 and all tips afe right on, just the drinks are just too stretched out. I'll be readjusting the recipes for my presences.
there's no way you squeezed that lime directly in the measure and you didn't spill all over the place!! that was surely edited out of the shot! oh! and xantham gum is all over the place, since it's the #1 baking ingredient for gluten free stuff. however, pay attention to the fact that it is known to lower blood sugar. so if you're a diabetic, or have low blood-sugar for any reason, you may find out that the xanthan gum will cancel out the sugar in this cocktail, but the rum will go on to have an unhindered lowering effect. so all in all - awesome idea for diabetics to go on having cocktails, without over-worrying about blood-sugar!!
Another Awesome tips video! Xantham gum for the win, and I bet that saline made it pop! Between this and the microwave tip, you hooked me on the newsletter!
Yup xanthan gum helps to create luxurious drinks. Can even be used for shaken drinks though a little more challenging. Will try to use it for eggnog to keep it thicker longer.
@@StevetheBartender_ I came in second it was a malort contest and I got 5 out of 5 in every category except on judge gave me a 3 in one of the category. Wanted to do a frozen cause it is hot as hell in New Orleans going to try it next year
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Hi Steve! Thanks for signing the book my friend and Adelaide resident Jerry Brown bought at your bar last month (great selfie of you two!) I'm so excited to get it when he comes to Canada for a visit in September. You've been such an inspiration to my home bar. Frozen drinks are something I really love, so I'll take these tips on board. Cheers!
@@MAKOBITE hey Mako! Jerry was super friendly and we had a good chat! Thanks for getting him to bring a copy all the way from Australia! 🙏
Hey check the description
0.25 oz xantham gum
this is tooooooo much
@@StevetheBartender_ Now if only we could get Mr Black here in Quebec!! I have a friend who brings it to me when they visit from NY but I'm addicted to Margarita Negras now!!
What were those sounds when he mixed the ice 😂
Hahahahahaha😂
I slowed the speed down to try to catch it, but that only made Steve sound drunk😂
It sounded like when people add the tiktok text to speeches over random noises
Me when I step into water that's slightly colder than I expected
Glad o wasn’t the only cause ne that heard it. Thought fir a minute I was hearing some other worldly sounds. 😂😂
3:26 this is the funniest thing i have seen all week
Those noises during blending were terrifying 😂
Right?! I thought aliens had invaded the set 👽
Will definitely try the dry sugar and crushed ice idea. Have used Xatham gum before and definitely improved the overall texture of the drink.
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That's cool! I've been using an acid adjusted gomme syrup with fruit juices instead of water, but they still split. Totally trying out this method!
@3:27 I though my lunch lady slipped me some acid! What was that sound?!?! Did the blender become sentient?
Haha! My audio wasn’t great so I had to clean it up with Adobe AI… but it must have though the blender noise was someone talking and it came out with that random “translation”.
this needs to be higher in the comments @@StevetheBartender_
@SteveTheBartenderAUS
Do you use Australian Standard or US Standard tablespoons? (AU being 4 tsp, US being 3 tsp)
US 15ml - I’ll clarify in the description.. thanks for bringing it up!
Great tips! First time a blender made me laugh😄
Guys, as always, great tips for getting our cocktails to the next level. Thank you.
Two pebbles to much. Come on Steve you are a pro...... 😉😉
Will definitely try this with the watermelon recipe from your Xmas cocktails video 🍹
Enjoyed this … but the sound seems very unnatural, almost as if you went back in and rerecorded it.
The whole sound or just sections? I used Adobe AI to improve the audio - I had a fair bit of noise in my audio prior..
@@StevetheBartender_ , the entire thing. Kinda muffled, but as if caused by the recording EQ levels being incorrectly set. (I know just enough about recording techniques to be dangerous, lol.)
Your voice comes thru ok … but the ambient noises only partially come through, if that makes any sense?
Hopefully other viewers will chime in with their thoughts.
ETA: Maybe what I’m hearing is the compression (I *think* that’s the right term) you did to reduce the audio noise?
@@movingforwardLDTH it was Adobe AI.. it’s designed for podcasting so it removes background noise. I had to use it as the audio wasn’t great prior because the gain was up to high.
I would never have thought of saline solution. Good tip 😀👍
I def need to get a blender now here's another reason.
I've tried 4 different frozen drinks from the book and found that 170 grams of ice was just too much, and overly diluted.
The texture is 10/10 and all tips afe right on, just the drinks are just too stretched out.
I'll be readjusting the recipes for my presences.
Just talking at work about frozen daiquiris. Memory of . Frostbites from those in Melbourne Victoria.
there's no way you squeezed that lime directly in the measure and you didn't spill all over the place!! that was surely edited out of the shot!
oh! and xantham gum is all over the place, since it's the #1 baking ingredient for gluten free stuff. however, pay attention to the fact that it is known to lower blood sugar. so if you're a diabetic, or have low blood-sugar for any reason, you may find out that the xanthan gum will cancel out the sugar in this cocktail, but the rum will go on to have an unhindered lowering effect. so all in all - awesome idea for diabetics to go on having cocktails, without over-worrying about blood-sugar!!
How do I get Havana Club in the US? I mean, besides convincing the government to lift the trade embargo...
You can get it but it’s the one produced in Puerto Rico.. otherwise, smuggling 😉
Another Awesome tips video! Xantham gum for the win, and I bet that saline made it pop! Between this and the microwave tip, you hooked me on the newsletter!
Will def try this! Is there a specific 1:1 measurement for Xoz of simple syrup = Xtbs of dry sugar?
You using ADR now? Why? No judgement! Just curious.
ADR?
@@StevetheBartender_ Did you record the voice separately after filming?
My Daiquiri recipe 4 parts chilled Rum dash of lime pour directly into mouth.
The saline also lowers the freezing point. I sometimes throw a tiny pinch of salt in the drink
Yup xanthan gum helps to create luxurious drinks. Can even be used for shaken drinks though a little more challenging. Will try to use it for eggnog to keep it thicker longer.
Fantastic tips, Steve. The dry sugar and xanthum gum have so e great uses.
The xanthum gum is a game changer in frozen drinks!
That's not a _drink_ -- that's a small lunch course!
Think your blender needs replaced :)
Do you have a preferred scale for accurate weight measurement?
from to ecuador, you are wonderful.
same amount of ice for a frozen margarita?
Steve these are terrific tips!! So appreciated!! Cheers!! 🙂
Glad you like them!
@@StevetheBartender_ Thanks Steve!! 🙂
170g of crushed ice, is that approximately half a small shaker tin ? Cheers Steve.
Yes, just a touch over half a Toby tin… or 1.2 cups.
@@StevetheBartender_ thank you
Tropical Standard is such a fantastic book.
It really is a great resource isn't it! 😀
Are you making the saline solution yourself?
Yep!
XD
You had to dub this video, didn't you? 😅
Lol, no.. but you're the second person to say this.
haha I need this video two weeks ago for a contest! Great video thank you for doing the ice math for me
No problem 😀 how did you go in the contest??
@@StevetheBartender_ I came in second it was a malort contest and I got 5 out of 5 in every category except on judge gave me a 3 in one of the category. Wanted to do a frozen cause it is hot as hell in New Orleans going to try it next year
@@gnomestavern8285 good effort especially with Malört! 😂
@@StevetheBartender_ I think I have Stockholm syndrome I keep making cocktails with malort haha
Nice
So useful!!
great video! can you add the ice weight to the recipe in the description?
Done! Thank you 🙏
@@StevetheBartender_ hell yeah thanks king
I guess I'll have to invest in xanthan gum
Its definitely worth having some on hand 😀 I just got mine at Woolies in the baking/ health food section