congrats on the sponsorship! i recall your clarified negroni video is what made me fall into this whole rabbit hole of cocktail world (clarification and clear ice). Love the take on the creations; simply playing with classic templates and using creative but accessible ingredients. Cheers!
Hey, gin happens to be my favorite spirit, and you happen to be one of my absolute favorite YT cocktail channels. What a happy marriage for this video!
Hi Hi! Can you recommend a good bergamot liquor to use? I'm not sure which is the best brand to get in Canada! Definitely going to try making some of these! Thanks!! Love your videos!
I used Italicus but I don’t think it’s available in Canada yet. A good substitute for Bergamot liqueur is Cedra liqueur. If again you can’t find that... you’ll have to use your imagination and create one homemade 😉
You have me intrigued about Empress Gin. I’ve made a version by infusing Bombay Sapphire with butterfly pea blossoms. But the color isn’t as intense. Absolutely stunning cocktails. Thanks!
That's the thing they explained when I visited the distillery. They first tried butterfly pea blossom to allign with their "tribute to Empress Hotel high tea service" concept and it really was to add some flavour to the gin. The color was a bi effect. So I think, since this tea has a very subtle flavouring potential they had to add a lot. But also, it has some hearty notes so they couldn't infuse it for too long... so I guess the time of infusion and ratio was a lot of trials. At that point, getting the real Empress is probably much better ;)
Any thoughts on shaking the cordial and bergamot on ice and pouring over ice instead of making into a slush? We like gin cocktails, but haven’t been fans of slushed cocktails.
Wow, lots to digest in this video. All of these cocktails are beautiful and look delicious. I’ll be coming back to reference a lot as I give them each a spin. Thank you as always for your content!
Let’s be honest , butterfly pea was used just for the color lol. Seriously I know that the butterfly tea leaves do not taste good. . I love Empress though. I only purchase Empress Gin. The bottle is pretty dope too. Love the cap . Uggh, I love this gin because it’s just sexy
Hey there! Happy you love the channel. Thanks! Reverse dry shake is just a technique that works great for me. I know some bartenders that hates it... I think both ways are good. You just pick the one working best for you.
In my experience with white wine syrups (I use one in the only video on my channel), heating actually accentuates a lot of interesting flavours - it becomes more mineral-forward and the citrus isn't lost at all. Mine was with a Picpoul de Pinet wine, not a Sauvignon Blanc though. I also bought a magnetic stirrer for cocktails! I had a stupid notion in my head that I could stir cocktails with them... It does not work... The moment you add ice into the mixing glass, the magnet goes crazy and spills cocktail everywhere. Lesson learned.
We used a magnetic stirrer in our "Manhattan Project" at Wingtip (in an attempt to be oh-so-scientific in our approaching to tasting.) It worked great for us to mix up a batch of the Manhattans -- 7 1" cubes in there, mixed for exactly 1 minute (less precise as we tasted more Manhattans in any given evening.) I think we put the magnet in first, if that makes a difference, but maybe not.
That's interesting input. I'm not surprised heating the wine can be interseting in some case (thinking of Madera wine) but for me, with the Sauvignon blanc, I felt it was tasting too much like dry vermouth rather than citrus and mineral. Also... I did try the stirring cocktails with the magnetic stirrer and it didn't work LOL
@@TrufflesOnTheRocks thanks a lot, btw i think it would be nice to see an episode about making some flavoured liqueurs at home, floral, fruity or maybe even spiced?
That last cocktail you made seem absolutely amazing! I immediately searched online where I can find a bergamot liqueur. Unfortunately none available at my area.. Do you have a recipe for homemade one?
Italicus has a pretty unique flavour profile but I would say, if you can find Cedra liqueur, it could make a good substitute. If not, you could try with Limoncello but then you would have to cut on the sugar of the cordial a bit. But that could do ;) Cheers!
Oh these sound great. Just made a large batch of lilac sugar and lilac liqueur from the garden lilac I think I can work that into the lavender slushy you made. Great video as always.
Great video! I like Empress gin, and it's a good choice when you're making cocktails for people who are put off by gin. The butterfly pea blossom seems to tone down the impact of the juniper. In addition to these cocktails, Empress gin works well in a Bramble, but it doesn't work so well in a Clover Club, because the combination of the Empress gin and the raspberry syrup results in an unattractive gray color.
@@TrufflesOnTheRocks That would be awesome. The Clover Club tasted good with the Empress gin, but the appearance was unappealing, and it would be an embarrassment to serve people.
Made the mule last night, minus the ancho. Didn’t have time to make the syrup, but I can see/taste how I’d would compliment. Also really intrigued by the magnetic mixer. Might make the syrup production a little more fun.
I’m glad you liked it 🙂 The little plus the syrup adds is very nice. If you feel lazy and can find Ancho Reyes Chili liqueur, it could also do. P.S. I love the magnetic stirrer! It does add a little fun to the process 😃
Do you know what country is the biggest consumer of gin per capita? The answer to that question surprised me. Will you guess right?
The USA?
Spain or Portugal? Went there on vacation, and they had it EVERYWHERE
Spain
UK?
@@chipsclassiccocktails1458 apparently no
I am SO glad you got your taste back so quickly! Cocktails look fantastic!
Thanks man! I couldn’t be happier either 😉
Coincidentally, I just bought a bottle of the Empress. Love it! Cant wait to make these. BTW, did your taste come back?
1- awesome that means you’re all set for WGD 😉
2- yes everything is back to normal ... you didn’t watch last week’s vid apparently you naughty boy 😂
congrats on the sponsorship! i recall your clarified negroni video is what made me fall into this whole rabbit hole of cocktail world (clarification and clear ice).
Love the take on the creations; simply playing with classic templates and using creative but accessible ingredients. Cheers!
I'm so happy to hear the clarified Negroni hooked you on this beautiful craft! Thanks for telling me. Cheers!
Hey, gin happens to be my favorite spirit, and you happen to be one of my absolute favorite YT cocktail channels. What a happy marriage for this video!
Haha! Thanks man! I’m honoured ☺️ Cheers my friend and happy World Gin Day
Should the sauvignon syrup be kept refrigerated?
And for how long? (I don't think it will last more than a few days...)
J'ai très très envie de cette limonade!!! Dans 8 minutes il est 17h... And I'm thristy!! 🖤🤗
🤣 I feel you
If you like Gin you've got to get your hands on Empress, its become a staple at my home bar. That lemonade looks awesome 👍
I couldn't agree more ;) Cheers!
Hi Hi! Can you recommend a good bergamot liquor to use? I'm not sure which is the best brand to get in Canada!
Definitely going to try making some of these! Thanks!! Love your videos!
I used Italicus but I don’t think it’s available in Canada yet. A good substitute for Bergamot liqueur is Cedra liqueur. If again you can’t find that... you’ll have to use your imagination and create one homemade 😉
You have me intrigued about Empress Gin. I’ve made a version by infusing Bombay Sapphire with butterfly pea blossoms. But the color isn’t as intense. Absolutely stunning cocktails. Thanks!
That's the thing they explained when I visited the distillery. They first tried butterfly pea blossom to allign with their "tribute to Empress Hotel high tea service" concept and it really was to add some flavour to the gin. The color was a bi effect. So I think, since this tea has a very subtle flavouring potential they had to add a lot. But also, it has some hearty notes so they couldn't infuse it for too long... so I guess the time of infusion and ratio was a lot of trials. At that point, getting the real Empress is probably much better ;)
I love EMPRESS Gin!!! I need to try all three of those
Hope you will enjoy the sips! Cheers sir 😊
Outstanding cocktails! Hope they keep you cool!
Oh they did for me, no doubt about it 😉
Any thoughts on shaking the cordial and bergamot on ice and pouring over ice instead of making into a slush? We like gin cocktails, but haven’t been fans of slushed cocktails.
Just add the gin too then 😉
Wow, lots to digest in this video. All of these cocktails are beautiful and look delicious. I’ll be coming back to reference a lot as I give them each a spin. Thank you as always for your content!
Thank you! Looking forward to hearing back from the you and the cocktails. Cheers
Amazing cocktails ! Do you use an homemade bergamote liquor ?
No I used the famous one. Just couldn’t mention it’s name due to the fact it’s a sponsored video. 😉
Let’s be honest , butterfly pea was used just for the color lol.
Seriously I know that the butterfly tea leaves do not taste good. . I love Empress though. I only purchase Empress Gin.
The bottle is pretty dope too. Love the cap .
Uggh, I love this gin because it’s just sexy
JEAN-FELIX!!!! Great video!!! I got a fresh bottle of Empress, so I'll be 'spearamenting!!!! These cocktails look perfect for Summertime!!! CHEERS!!!
Great to hear! Let me know which one you prefer 😉
The spicy basil gin mule won my family's annual drinking competition. Cheers!
Man watching you make that gin sour makes me miss having a lemon tree in my backyard
Oh man! Having such a tree is a dream!!!
Hi, which glass you use for the third cocktail? I checked your links and can not find it.
I bought it at Symposium in Bordeaux. Sorry can’t remember the name of them
I'm a big fan of your channel !
Thank u for sharing knowledge and tips.
What is the electronic device that you use for making the syrup?
It’s a magnetic stirrer
I am curious how long can the sauvignon blanc syrup keep?
Easily a month
my guy, love the channel! can you tell me why you chose to wet shake before dry on this one? much love! Peace!!
Hey there! Happy you love the channel. Thanks! Reverse dry shake is just a technique that works great for me. I know some bartenders that hates it... I think both ways are good. You just pick the one working best for you.
In my experience with white wine syrups (I use one in the only video on my channel), heating actually accentuates a lot of interesting flavours - it becomes more mineral-forward and the citrus isn't lost at all. Mine was with a Picpoul de Pinet wine, not a Sauvignon Blanc though.
I also bought a magnetic stirrer for cocktails! I had a stupid notion in my head that I could stir cocktails with them... It does not work... The moment you add ice into the mixing glass, the magnet goes crazy and spills cocktail everywhere. Lesson learned.
We used a magnetic stirrer in our "Manhattan Project" at Wingtip (in an attempt to be oh-so-scientific in our approaching to tasting.) It worked great for us to mix up a batch of the Manhattans -- 7 1" cubes in there, mixed for exactly 1 minute (less precise as we tasted more Manhattans in any given evening.) I think we put the magnet in first, if that makes a difference, but maybe not.
That's interesting input. I'm not surprised heating the wine can be interseting in some case (thinking of Madera wine) but for me, with the Sauvignon blanc, I felt it was tasting too much like dry vermouth rather than citrus and mineral.
Also... I did try the stirring cocktails with the magnetic stirrer and it didn't work LOL
Bruce I guess you have a stronger one than we bought cause it didn't work with mine neither LOL
@@TrufflesOnTheRocks lol, could be. Knowing Ami, the guy who was running the Project, he probably spent quite a bit on it. :)
@@bruceharlick3322 lol
Liked and subscribed. Great video! They look delicious
I have a couple ml of Botanist left at home. I guess it's time for a white lady tomorrow~
What is the baby bullet classy machine you are using? The silver one 😮😮😮😮
Not sure to know what you are referring to. If you talk about the blender it a ninja blender for smoothies. I think I linked it in the show notes
@@TrufflesOnTheRocks thank you
Hello, I want to know how and with what type do you make the chili threads?
You can buy them like that
J'aime vraiment ta face quand tu goute!!! Hahahaha
😆 thanks 🙏
what type of bergamot liquer is it? i dont see any label, is it home made?
I had to avoid displaying other brands since it was a sponsored post so that’s why I re bottled they liqueur but I used Italicus
@@TrufflesOnTheRocks thanks a lot, btw i think it would be nice to see an episode about making some flavoured liqueurs at home, floral, fruity or maybe even spiced?
That last cocktail you made seem absolutely amazing! I immediately searched online where I can find a bergamot liqueur. Unfortunately none available at my area.. Do you have a recipe for homemade one?
Italicus has a pretty unique flavour profile but I would say, if you can find Cedra liqueur, it could make a good substitute. If not, you could try with Limoncello but then you would have to cut on the sugar of the cordial a bit. But that could do ;) Cheers!
Infuse vodka with earl gray tea for three days. Combine with a 2:1 simple syrup. Might be close.
@@jimfererro1493 Thanks for sharing you idea!
@@TrufflesOnTheRocksThanks! I'll try it.
@@nudi7895 keep me updated
Oh these sound great. Just made a large batch of lilac sugar and lilac liqueur from the garden lilac I think I can work that into the lavender slushy you made. Great video as always.
I think it's a great idea mate! Let me know how it turns out if you try it. Cheers!
Stunning cocktails! Thanks for sharing the tip about packing the slush down!
Thanks Ruby! Happy world gin day and enjoy that boozy slush 🤩 Cheers
The slush is going to be the first priority!!! Have to grab a couple of empress bottles as well
Got to love the Frozen madness ;)
Great video! I like Empress gin, and it's a good choice when you're making cocktails for people who are put off by gin. The butterfly pea blossom seems to tone down the impact of the juniper. In addition to these cocktails, Empress gin works well in a Bramble, but it doesn't work so well in a Clover Club, because the combination of the Empress gin and the raspberry syrup results in an unattractive gray color.
Really? That means I have to try making a clarified raspberry syrup to make a clover club with Empress 😉
@@TrufflesOnTheRocks That would be awesome. The Clover Club tasted good with the Empress gin, but the appearance was unappealing, and it would be an embarrassment to serve people.
I can‘t really find Empress in Europe, is there another brand accessible here?
that's the great news... Empress just entered the European market. I'm sure you'll be able to get your hand on a bottle soon.
@@TrufflesOnTheRocks thank you, I‘ll keep my eyes open!
@@TrufflesOnTheRocks actually, I just ordered, since Denmark is not on the list, I ordered it to my in-laws to Germany! Thank you for the info again!
@@agnesmeszaros-matwiejuk8783 awesome! Really hope you will enjoy it. Happy world gin day
Just infuse your gin of choice with butterfly pea blossom flowers for a day or two.
I don't know what to say, wow you really nailed it. Awesome....
Oh man! Thank you so much 😊
Very nice cocktails :) Thank you!
Thank you 😃
These drinks have a great color pallet. especially the terroir sour
Thank you
太好看了，肯定也很好喝！！
They're all outstanding! Thanks
Thank you sir!
Wow wow wow 👍
Très Nice man!
Made the mule last night, minus the ancho. Didn’t have time to make the syrup, but I can see/taste how I’d would compliment.
Also really intrigued by the magnetic mixer. Might make the syrup production a little more fun.
I’m glad you liked it 🙂 The little plus the syrup adds is very nice. If you feel lazy and can find Ancho Reyes Chili liqueur, it could also do.
P.S. I love the magnetic stirrer! It does add a little fun to the process 😃
It bothers me that everyone adding egg white to the cocktail the smell is just terrible and you cant even drink that
Yessssssssss!!! I'm number 4!!!
Cheers 🥂