Better Drinks with Jack Schramm: Cordials

In this episode of Better Drinks, Pernod Ricard USA's head bartender, Jack Schramm, shows you how to make a clarified acid adjusted lemon cordial (1:05) in the Spinzall. Then, using that lemon cordial, Jack shows you how to make The Portfolio (9:08), a cocktail inspired by our sustainability partnership with The Museum of Food and Drink (MOFAD) and Booker and Dax.
TO LEARN MORE AND DONATE TO MOFAD VISIT: www.mofad.org/
TO LEARN MORE ABOUT BOOKER AND DAX VISIT: www.bookeranddax.com/
What you'll need for The Portfolio:
3/4 oz. Del Maguey Vida - drizly.com/liquor/mezcal/del-...
3/4 oz. The Glenlivet 12 Year Old - drizly.com/liquor/whiskey/sco...
3/4 oz. Ramazzotti - drizly.com/liquor/liqueur/ram...
4 drops Saline Solution
3/8 oz. Lemon Cordial
Have a question for Jack about this video or bartending in general? Leave it in the comments!
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[@leightonbagley7169]

Thank you for this. I got a spinzall for our bar and would love more videos and info on them! I had a blast while at existing conditions and yall are beasts!! Keep up the awesome content

[@wflan]

I'm a little confused about the premise and the scale at which you can produce the clarified lemon juice. It took like half an hour of work to produce a cup of clarified juice, which only lasts a day longer?

[@MikeTrieu]

So make a bunch of stock juice with the clarifying agents ahead of time and then the centrifuge process takes much less time. Just plan better.

[@yiannis_p]

That's why its turned to a cordial

[@Dominikmj]

I think this video came far too late. About 5 or so years ago, everything was about "highest maintenance" for the smallest gains. Now molecular mixology almost disappeared, and only the significant stuff stayed.
To make a lemon cordial is far easier to do - even without centrifuge and the clarifying agents: make a oleo saccharum with lemon peel. Make a syrup out of it. Add citric acid. And that's it. It is probably far more stable and taste better (because cooked lemon juice taste like ass).

[@Dominikmj]

Sorry - but unfortunately Jack doesn't really understand "stuff". Sure he knows about the additives (probably read some stuff of Dave Arnolds) but were should the citric acid supposed to go while the syrup was cooking? And why to cook it to begin with. The lemon oils are also denaturing when heated up to such a high temp...
Given the high price of a centrifuge, an immersion circulator is a really good investment. If you really would like to pasteurize the lemon juice (syrup) a 60ºC over about 1h would do the trick without overly denaturing the liquid.
Oh - lemon peels with a lot of pith is another downer!
Sorry - either way you know your sh*t or you don't - just don't pretend.

[@jacks3536]

He didn't exactly "read some some stuff of Dave Arnold's" so much as he is the head bartender of one of Dave Arnold's bars, but yeah whatever you say.