Exactly. Nice and clean and simple. Watching the drink being prepared is part of the experience, otherwise, go to some random pub or bar and have a beer.
Lucas Townsend good question. I never thought about it in depth. I always just did it. I think there are a few reasons. Absinthe rinses, in my mind, have always been more about aroma and subtly than being a leading factor in the drink. Absinthe has a higher sugar content than the rum so it will remain at the bottom and around the sides of the drink. It won’t wash away easily like it would if incorporated to the mix. I think of an absinthe rinse playing a role like an orange zest (except is sits around the drink and not on top)
These are the best. No disturbing music, no unnecessary editing...just a bartender explaining the drink, perfect.
Is the big block of ice necessary? I don't get why not use regular bit size cubes
What is the measurements of the ingredients?
Anyone who reacted to him not slapping and shaking the mint leaves?
No need to slap when you’re going to muddle it. That will bring out all the oils.
Slapping the mint is for the show.
Exactly. Nice and clean and simple. Watching the drink being prepared is part of the experience, otherwise, go to some random pub or bar and have a beer.
music start?
"Cocktail bomb". taka-taka-taka-taka---BOooommM
Nice and easy ,should be very tasty too
Very nice. Like a rum Eastside but with the addition of absinthe.
umm is that part of the drink"saying "we get ice" everyday.. do I have to at that?!! STFU TOM WALKER!!!! love-bazOOka
James Smith that’s exactly what it is!
Jay Lee I meant we get big blocks of ice everyday. Or at least we did when I worked there. They probably get more than one a day now
why not just shake the 1/4 oz of absinthe he dosed in the glass?
Lucas Townsend good question. I never thought about it in depth. I always just did it. I think there are a few reasons. Absinthe rinses, in my mind, have always been more about aroma and subtly than being a leading factor in the drink. Absinthe has a higher sugar content than the rum so it will remain at the bottom and around the sides of the drink. It won’t wash away easily like it would if incorporated to the mix. I think of an absinthe rinse playing a role like an orange zest (except is sits around the drink and not on top)
@@josefk5659well put