I spent 3 hours making the damn cucumber spheres needed for their gin and tonic. I love reading the needed materials in their book because it's usually a small paragraph including a sous vide
@@MrWnw Sous vide translates to under vacuum. This means you typically need a vacuum sealer then either chill or heat the contents of a vacuum sealed bag in precisely controlled water or other liquid bath. Typically it used for cooking but you could use it to reduce something below the freezing point if you use something other than water for the bath. Its not too difficult to precision heat but precision cooling is a whole other level. So unless the drink is served hot or warm it would require you to also get some sort of compression device similar to the back of a fridge but is accurate enough to cool the liquid to a specific degree or generally 1/2 to 1/10th a degree. For a cocktail this is absurd for a steak or lobster it's an ideal cooking method but it turns 15 minutes on the grill into a 4 hour process for best results.
This is how I'm going to apply my biochemistry degree when I get it. Co-worker: oh you making alginate suspension, what's in it? Yeast? Me: ...Sure. Let's go with that.
Yeah im about to graduate with my molecular biology degree, I'll be doing this at my grad party. For myself of course, everyone else can make their own cocktails😜
What's in it? Yeast? No, it's a solution created from a number of compounds that were mixed and interacted with yeast, and is being put in this alginate suspension for recreational purposes.
Keep it simple, stupid It’s no different than a nice steak dinner. Steak, potatoes, maybe a vegetable, salad, or a dinner roll. You don’t need to even try to make fancy sauces or a fancy presentation. Sometimes simple is better.
Yeah too specific on the measurements. I only understand 2 parts this 1 part that, but if I made that drink, I might as well serve it at a wedding catering service or whatever. Lots of money there.
I made this for a friend's birthday present! I used a ping pong ball as a layering device. Everybody was mesmerized, thank you for showing these amazing cocktails!!
dude this is a great video, i really miss the advance technique type videos from the earlier days on the channel so this was really fun to see you messing with molecular gastronomy tricks and stuff! reminded me of the smoke ball cocktail
Strong work! As much as I love a classic cocktail according to tradition, I also really enjoy avant-garde Interpretations using modern techniques such as molecular gastronomy.
Some dear cocktail loving friends of mine were moving away, to the other side of the continent, so I had to make something special for them. It took a while to assemble the equipment and specialized ingredients. It also took two tries to get the “spherification” process down. But in the end, it was TOTALLY WORTH IT!!
Awesome video! I’ve been to The Aviary twice and received the book as a gift. The book itself is gorgeous but I know full well I would most likely never make any of the drinks. I’m glad you did this video and I would love to see you do more from the book.
I'm only 17 at the moment, but your channel, especially videos like this, make me VERY excited to turn 18 so I can buy some equipment and some booze and make my own cocktails... thanks for your work!
Like....Ain’t nobody got time for that!! No time for the cooling baths and, in retrospect bull-snaggled alginate gels, double cold bath membrane spheres. Mind blown
The Jungle Bird is the calling card of the true cocktail cognoscenti, here's hoping it doesn't end up like the Aviation. Can't wait to try your technique, I still have trouble with layered drinks.
Awesome recipe! Does anyone who has tried this/anything similar know how long you can keep the Gosling spheres in a fridge? It would be something nice to keep on hand for guests
very nice, as always your videos are masterpiece. one question: avoiding the freezing part and the making of the cocktail, how long did it took to make the rum filled sphere?
I had a more basic form of this drink when I go out too Barcade's around my city. Mostly involved mixing Goslings dark rum, Campari, pineapple juice and lime juice. Add all these ingredients together in a small glass with or without a cubed ice and enjoy.
Great video Nick, however wouldn't it be best to put your sippy cilinder before the layering, as when you do it after there's a chance you can break the layering? I'd like to know your opinion
Two recreateds I would love to see is a Singapore sling with mescal on the side from Fear and Loathing in Las Vegas, and scotch and kahlua from That 70's Show. I doubt that's gonna taste like Dr. Pepper like they said lol
Something tells me i wont be able to go to my local apple bs and order this drink..😂🤣.. but i did just add something to my bucket list watching this video...thanks.
This is a next-level cocktail. Out of curiosity is there a reason why you created sugar spheres infused with the rum rather than just created rum spheres? I’ll definitely give this a try!
An interesting take on the recipe. Does this new interpretation actually call for Gosling's? The original Jungle Bird recipe calls for blackstrap molasses rum if I'm not mistaken.
First off, wow! Great job making that, looks amazing. But second, I can't understand how this could possibly taste better than a regular old jungle bird. Isn't it just about exactly the same? Just with layers and sphereification. Curious what your thoughts are.
Funny enough I just tried this over the weekend, but pouring down a bar spoon in place of the fancy layering device - did not work. In the end, I had better results just making a normal jungle bird and floating the spheres on top (which were a finnicky process but turned out pretty great).
The cocktail that satisfies the urge to drink lava lamps
First thing I thought
Yo...
Finally!
Thanks John Arbuckle
chubbyemu needs to get on this🤣
really putting the chemistry in Cocktail Chemistry this time
would a trained lab technician be qualified to make this?
@@windhelmguard5295 No.
@@windhelmguard5295 perhaps
or just drink a pint of 5$ vodka and get drunk
@@windhelmguard5295 you need a scholarship from Hogwartz
I spent 3 hours making the damn cucumber spheres needed for their gin and tonic. I love reading the needed materials in their book because it's usually a small paragraph including a sous vide
'it's usually a small paragraph including a sous vide' thus its difficult/ easy to remake? Kinda didnt get it :D
It’s because it’s kinda ridiculous for a cocktail lol
@@MrWnw Sous vide translates to under vacuum. This means you typically need a vacuum sealer then either chill or heat the contents of a vacuum sealed bag in precisely controlled water or other liquid bath. Typically it used for cooking but you could use it to reduce something below the freezing point if you use something other than water for the bath.
Its not too difficult to precision heat but precision cooling is a whole other level. So unless the drink is served hot or warm it would require you to also get some sort of compression device similar to the back of a fridge but is accurate enough to cool the liquid to a specific degree or generally 1/2 to 1/10th a degree.
For a cocktail this is absurd for a steak or lobster it's an ideal cooking method but it turns 15 minutes on the grill into a 4 hour process for best results.
Wait is the cocktail chemistry owner's pronouns they/them specifically?
@@reversed2489 "They" are the Aviary.
Since the beginning I thought: "How you gonna drink this?"
Solution: After ours of preparation, simply stir it together..
Customers always eat (drink?) with their eyes first
This is how I'm going to apply my biochemistry degree when I get it.
Co-worker: oh you making alginate suspension, what's in it? Yeast?
Me: ...Sure. Let's go with that.
Yeah im about to graduate with my molecular biology degree, I'll be doing this at my grad party. For myself of course, everyone else can make their own cocktails😜
So, if I make this, I can call it studying?
dude same, some people can see this stuff as pretty complex but man with a biochemistry degree this seems kind of fun.
What's in it? Yeast?
No, it's a solution created from a number of compounds that were mixed and interacted with yeast, and is being put in this alginate suspension for recreational purposes.
"Man, that looks great. But, I actually ordered just a rum and coke. Captain Morgan's will be fine."
☠️
Keep it simple, stupid
It’s no different than a nice steak dinner. Steak, potatoes, maybe a vegetable, salad, or a dinner roll. You don’t need to even try to make fancy sauces or a fancy presentation. Sometimes simple is better.
iam not going to lie I won't make that at home
yep, it looks awesome and i am sure it tastes amazing, but... no
Agreed
I'm more likely to fly to Chicago.
Yeah too specific on the measurements.
I only understand 2 parts this 1 part that, but if I made that drink, I might as well serve it at a wedding catering service or whatever. Lots of money there.
Sevetar 🤣🤣🤣😂😂😂💯
I made this for a friend's birthday present! I used a ping pong ball as a layering device. Everybody was mesmerized, thank you for showing these amazing cocktails!!
dude this is a great video, i really miss the advance technique type videos from the earlier days on the channel so this was really fun to see you messing with molecular gastronomy tricks and stuff! reminded me of the smoke ball cocktail
Strong work! As much as I love a classic cocktail according to tradition, I also really enjoy avant-garde Interpretations using modern techniques such as molecular gastronomy.
Some dear cocktail loving friends of mine were moving away, to the other side of the continent, so I had to make something special for them. It took a while to assemble the equipment and specialized ingredients. It also took two tries to get the “spherification” process down. But in the end, it was TOTALLY WORTH IT!!
Awesome video! I’ve been to The Aviary twice and received the book as a gift. The book itself is gorgeous but I know full well I would most likely never make any of the drinks. I’m glad you did this video and I would love to see you do more from the book.
This is some shokugeki no soma level stuff. Great work as always!!! Keep it up.
This is by far one of my fav channels, its always great to see a new post
Thank you sir!
It looks great and refreshing
Ayyy just woke up, great vid to see on my feed first thing in the morning👌✨
Wow! What a so long time process of making and tools. Fantastic!
I love seeing stuff like this, it reminds me that despite being in the industry for what seems like a lifetime, I still have much to learn.
Brilliant video. Absolutely brilliant.
As a german i appreciate the appearance of our flag in a cocktail ^^
love ur videos, they’re sooo chill :)
Love your channel it's very entertaining and is easily followed I would also love to see more coffee drinks
Thanks Fish people!
Can’t wait to visit the aviary when things open up!
Definitely gonna buy that book
I would love to try this drink!
I want this in my glass approximately.... NOW 😄
It's beautiful and those rum bubbles must be awesome.
Wow you are really taking cocktails to the next level here!
I'm only 17 at the moment, but your channel, especially videos like this, make me VERY excited to turn 18 so I can buy some equipment and some booze and make my own cocktails... thanks for your work!
ring ring "Betty Ford Cliic Hello!" 🤪😂
The aviary book has a list of non alcoholic drinks that require a similar level of prep. I highly recommend it if you are not willing to wait.
Buckaroo Banzai Thanks!
That thing is a work of art
Wow, you just out-geeked me. That is the most over the top thing I’ve seen.
Like....Ain’t nobody got time for that!! No time for the cooling baths and, in retrospect bull-snaggled alginate gels, double cold bath membrane spheres. Mind blown
New Binging with Babish AND new Cocktail Chemistry, all within the same hour? What is happening?
EDIT: Bon Apetit too!
Stelios BL I KNOW RIGHT
@@averyglawe5041 AND NOW BON APETIT!
The trifecta!
... Bon appétit. With an e accent aigu. And two p.
@@dolfinsbizou fight me
This is my fist time watching your video. I will watch more because I own most of those books behind you.
Ugh that looks delicious, cant wait to get the stuff to make it myself.
Damn, I'm definitely going to make this one day. Looks so refreshing.
edible rum orbee's? amazing
You could. Make rum bubble tea
I think I want to sleep on a bed made of your voice
I've been making cocktails from their book too. All of them have been a lot of work but really cool to impress your friends!
Wow, that’s amazing!
Please make more cocktails form this book. Thanks you.
“This juice is worth the squeeze” my new life motto
Oh buddy, Allow me to introduce you to "The Girl Next Door"
Art and science, beautiful drink.
The Jungle Bird is the calling card of the true cocktail cognoscenti, here's hoping it doesn't end up like the Aviation.
Can't wait to try your technique, I still have trouble with layered drinks.
1:20 That mixture looks like... fun... it likes like it would be real fun to play with; could be the basis of many a good prank.
All the love from Malaysia for this drink! 🇲🇾🇲🇾🇲🇾
Never knew it was made in KL.
@@morbo_2 We will always learn something new everyday
Dah agak dah , mesti ada orang Malaysia kat sini
Malaysia represent! 🇲🇾🇲🇾
I don't even drink but wohoo!
This blew my mind!
I got to say. You are a beeping funny dude! Please keep em coming.
Lost me at step one haha. But this is one of the most aesthetically pleasing drinks to date. Hope the new year has been treating you well so far!
Excellent. You should do a v2 with your own twist and improvement
Awesome recipe! Does anyone who has tried this/anything similar know how long you can keep the Gosling spheres in a fridge? It would be something nice to keep on hand for guests
So creative and Wonderful :)))
Considering what most baristas are capable of, hats off to this guy.
Nick, that's a gorgeous drink.
very nice, as always your videos are masterpiece. one question: avoiding the freezing part and the making of the cocktail, how long did it took to make the rum filled sphere?
Yessssss!!!! We’re starting a little mini series in the Aviary cocktails as well!! :)
Ambitious! I plan to slowly make my way through the book
Cocktail Chemistry - this is going to be a fun one! I’m so glad you’re doing this too!!
God damn you Cocktail Chemistry now I need to buy that book
WOO! Chicago! What's up!?!
I have to stop by that place now
I really like your videos
I had a more basic form of this drink when I go out too Barcade's around my city. Mostly involved mixing Goslings dark rum, Campari, pineapple juice and lime juice. Add all these ingredients together in a small glass with or without a cubed ice and enjoy.
The juice is worth the squeeze!
Это прекрасно!) 😍
great video! do you know ho long i can keep the gossilngs spheres for? like can i make a batch that i can keep on hand for another time? thanks.
Great video Nick, however wouldn't it be best to put your sippy cilinder before the layering, as when you do it after there's a chance you can break the layering? I'd like to know your opinion
See I thought this was an "It's always sunny" theme cocktail because Sweet Dee looks like some sort of jungle bird right?
needs more crow
I think their most sophisticated cocktails are fight milk and riot juice.
BLUE HOLE
If you're into Sunny in Philadelphia you should check out Rum Ham that Shana Race came and made for us on our channel.
@@TheEducatedBarfly I'm already a subscriber Leandro! Been loving your stuff for a while now.
Love your channel! Have you ever considered branching out into making your own alcohol?
Two recreateds I would love to see is a Singapore sling with mescal on the side from Fear and Loathing in Las Vegas, and scotch and kahlua from That 70's Show. I doubt that's gonna taste like Dr. Pepper like they said lol
that book is nuts
Te perfect cocktail after a hard day at the office.
Something tells me i wont be able to go to my local apple bs and order this drink..😂🤣.. but i did just add something to my bucket list watching this video...thanks.
That's why I subscribed
This cocktail is stupidly complicated... love it
Boba cocktail, interesting stuff. What will they think of next :)
Wow!
love the dark rum use. try a Corn N Oil next time, Keith Richards would be proud.
there’s something quite therapeutic about your videos. 🍸
The rum bubbles remind me of a topping from rare boba places where you can order with bubbles with liquid inside of it.
This is a next-level cocktail. Out of curiosity is there a reason why you created sugar spheres infused with the rum rather than just created rum spheres? I’ll definitely give this a try!
Hardwork pays 🔺
Man, this really reminds me of of the enzyme immobilisation experiment from school
What's that you say, just watching that makes me certified? I'm gonna go stick that on my resume
An interesting take on the recipe. Does this new interpretation actually call for Gosling's? The original Jungle Bird recipe calls for blackstrap molasses rum if I'm not mistaken.
How far in advance can you make the rum orbs? Will the membrane disolve if you keep it in the rum too long?
My version involves crushing a tropical bath bomb and snorting a line of it from the beak of a toucan. But I've always been a perfectionist..
Singapore Sling Next!
Dude! You should've worn a lab gown. Would've been great with the chemistry bit of the cocktail
Makes you appreciate the price of the cocktails there. Check out the “office” if you ever go!
Salvador Dali of cocktail ! Respect Sir
you are the best
First off, wow! Great job making that, looks amazing. But second, I can't understand how this could possibly taste better than a regular old jungle bird. Isn't it just about exactly the same? Just with layers and sphereification. Curious what your thoughts are.
How long can those spheres be stored in the rum? Can I make this in a batch and use from it daily?
You are the best❤
no u
Could you share a few cocktail with jagermeister?
Dam that's sick
Funny enough I just tried this over the weekend, but pouring down a bar spoon in place of the fancy layering device - did not work. In the end, I had better results just making a normal jungle bird and floating the spheres on top (which were a finnicky process but turned out pretty great).
I love that layering tool. Too bad it wouldn't fit a shot glass. I have no luck when making B52s.
Nick, do you sell those bubbles on your website?
Have you read the "The Dead rabbit mixolog & mayhem" book? It's pretty neat graphically and has some pretty damn good recipes.-
theCIA had a tiki bar at fob chapman
You know the cocktail is good when he straight up gives a glance to god the moment he starts sipping it
Worked very khard to make that drink! reeesspppecccttttt