Eek, the sides of your frying vessel were not tall enough to handle a ruptured pod! If that much water+alcohol entered the oil it would bubble like crazy and probably spill on to the open flame of the range below.
I bought your book. It is great. It is clear, concise, and easy to read. I hope that you return to videos. They are equally excellent. All of your videos and your book are very approachable. Your audience feels like your equal. Congratulations on all your success.
I would say you should try it with mulled wine, hot cider, or a rum punch. This thing wants to be warm. Also, the cider might be good fried in clarified butter and served with a bowl of ice cream.
Germany here, I just preordered your book. Absolutely love your content! The book will be a birthday present for my buddy. Keep it up! Greetings and stay healthy.
if the old fashioned is weird warm, I wonder if this would work better with a savoury cocktail, like a nog or flip. Or maybe one meant to be warm like a toddy. I can imagine a warm toddy pod garnished with some lime juice working well, and "Toddy Pod" works well as a name even if maybe it's similar sounding to a certain...detergent 😂
i would swap the panko out, use graham cracker crumbs and hit them with a light bit of orange zest and orange blossom water to bring in that orange citrus brightness on the backend with some spice from ginger in the crackers. should pair nicely with the old fashioned. i would also maybe mince a luxardo cherry and put some of the bits into each cube for a bit of other texture and flavor
This was definitely interesting! Two suggestions for you. 1. Use a pan or pot designed for deep frying. In the very least it adds a bit of safety to the process. 2. Deep fry a cocktail that is supposed to be served warm or hot. I think a deep fried Hot Toddy or a deep fried Irish Coffee would be AWESOME! That way seasoning the panko after the cocktail was fried would make sense. Congratulations on your new book! Hope it sells well. Cheers Ed
This man is trully some sort of twisted, mad cocktail meister. I am glad I found this whacky, but genius of a channel. I just wonder how fucking proud your kid will be after all the years pass and she sees her dad being a mad genius
I suggest a bacon-infused Boulevardier: using a 10yrs Bulleit Bourbon, a cask aged Campari and infuse your sweet vermouth with bacon :) Fry that (you can just drink it, it's a good drink...).
YOU HAVE A BOOOOOOK!?!?!?!?!?!?! On the order list now! I am going to be using you as my master teacher for a bar i am opening in the Philippines. I love you! You're my hero, and will be welcome to stay over at the bar and our houses
My girlfriend's favorite drink is a Manhattan. For Thanksgiving, my dad made a candied yams dish by desiccating fruit and nuts in Bulleit Rye, and adding Luxardo cherry juice. It was crazy good. Love recipes inspired by cocktails. Thanks for this one! (Oh, and thanks for teaching me how to make Manhattans for my girlfriend 🙂)
Boo to US only competitions! Seriously though, can't wait for the book to arrive. As for the deep fried old fashioned? I'll leave those for you to enjoy!
Interesting and quite the process. I've made "deep fried" tequila. Cubed, day-old angel food cake dipped briefly in silver tequila, deep fried, topped with lime zest and served with lime wedges. No, the alcohol does not completely burn off. My friends definitely got a hit from it. The sweetness from the cake and zing from the lime made it a great, margarita-esque dessert bite. I might have to try it with some cocktails now!
figure you'd want 1) savory and/or oily, possibly sweet and 2) relatively high alcohol content. I might suggest a chocolate cocktail: ounce each of maraschino and yellow chartreuse and an egg yolk, optionally with cocoa powder added. If you got the timing just right you might even get it to hold a thickened interior.
my misophonia had a field day with that chewing noise. PTSD visions of a thousand cats barfing in unison. Crazy stuff. Spherification is so cool though, and cant wait to try some other versions of this.
so the first thing that came to my mind when I saw this is the combination of one of my favorite snacks: beer and chicken skin yakitori. Something like a beer pod with a pinch of chicken bouillon powder either blended with the beer or mixed in with the panko/flour dredge (which part of me feels would cause the outside to burn faster so probably better to mix in with the beer). Just something that brings the crunch and chicken flavor of the yakitori mixed with the funky fermentation of beer
Try seasoning them, refrigerating them, maybe try a donut kinda thing? and different cocktails. I think you are onto something that could work in a specific situation. Also i imagine the frying oil has an impact, try peanut
think a good idea for an old fashioned pod would be t skip sweetener in the blend (or reduce it) and roll them in some nice crystally sugar after the pods set up. That way you get a texture contrast and can have it be nice and ice-cold. C:
Doing this process with a bloody mary as a pod would be really interesting, as the breadcrumbs(maybe seasoned with something) will serve as the garnish. Anyhow, awsome work, it's really entertaining to watch your videos💪
Mhh.... how about something like a "desert-type" (cream, coffee, ...) cocktail coated in a waffle- or donut-batter or some hearty cocktail (bloody marry or so) combined with spiced panko crumbs (celery salt, BBQ rub, ...)? The issue with the temperature contrast could maybe work, if you get the gel capsules colder/maybe even near frozen and then fry them for the least possible amount of time with very hot oil. Then you could serve them warm on the outside and could on the inside.
maybe try a smores coctail pod deep fried. that might make the warmth work. creme de cacao and vanilla vodka pod fried with graham cracker crums instead of panko.
I'd love to make this with smaller spherical ice trays (like bite-sized), and then chilling the finished product in the refrigerator, I feel like that would be super cool
Amazing!! Did you experiment with putting the pods in the freezer prior to frying? That might help them from expanding before frying is done. It also might be cool to try seasoning the bread crumbs, perhaps with some orange zest? Maybe some bitters "caviar" as a garnish for the top ... this is definitely something I want to try, but I probably won't anytime soon.
I was also thinking about orange zest... probably in the egg wash, so the zest doesn't come into direct contact with the frying oil. I'd probably serve with a cherry preserves dipping sauce 😋
I would think that adding salt to the outer bits that you fry would add some interesting complexity - especially if the cocktail is one that is served in a salt rimmed glass.
Regarding the seasoning: A dash of smoked sea salt perhaps? I imagine that would complement the flavor quite well? Maybe even some kind of smokey chili?
I wonder what would happen if you fried a whiskey sour with an egg white in it. Maybe make a meringue or something? There's a whole world of cookedtails to explore!
That's... an interesting use of alginate. I feel like a toasted breadcrumb topper over an old-fashioned made the normal way would bring some of the same back-end flavors while not requiring a hot oily alcohol explosion in the mouth...
I wanna say thank you for making it Nick! I know I want to pre order the book, but it sadly won’t allow me to in Canada. That’s ok, I’ll maybe find the book one of these days and I’ll make some cocktails from the book.
You were so concerned with whether you could, you didn't stop to think whether you should. Now I'm wondering what else could you coat a pod and deep fry. I suggested in a reply to a comment that you do it scotch egg style with scotch.
Eek, the sides of your frying vessel were not tall enough to handle a ruptured pod! If that much water+alcohol entered the oil it would bubble like crazy and probably spill on to the open flame of the range below.
This thought is why I came to the comments. Frying liquid is HIGHLY DANGEROUS!!!
Yeah this needs to be top comment
100%. Don't use such a shallow vessel like I did and do this technique at your own risk!
@@CocktailChemistry i'd do what they do at southern fairs and mix it into a dough, then fry balls of that
I wonder how it’d be with a hot cocktail like an Irish Coffee or a Toddy
Thought it was pretty late for an April's fool joke but the man is legit. Well done
Seeing as this turns out warm, maybe use the process for a mulled wine/cider, hot toddy, or any other cocktail that is typically served warm/hot.
Deep fried sake?
I want to do a deep fried aged eggnog now!
@@fiveoctaves Man, or maybe fried ginger-ale highball "pods" served alongside some takoyaki...
This is so stupid, I love it. I can’t imagine any reason why someone would want to do this, but I’m glad that I now know how to.
Doing this with Scotch might be the most Scottish thing I can imagine.
"How do you like your scotch?"
"Yes."
How about doing a Scotch pod in a Scotch egg?
Buckfast...
Especially if you can put it on the inside of a scotch egg and wash it down with buckfast
Would be interesting doing this with a Bloody Mary with a chilli panko flavoured with celery salt.
I bought your book. It is great. It is clear, concise, and easy to read.
I hope that you return to videos. They are equally excellent.
All of your videos and your book are very approachable.
Your audience feels like your equal.
Congratulations on all your success.
Just because we can, doesn’t mean we should.
Can’t wait for the book!
Not many things have left me truly speechless. This is one of those things.
I would say you should try it with mulled wine, hot cider, or a rum punch. This thing wants to be warm. Also, the cider might be good fried in clarified butter and served with a bowl of ice cream.
Old fashioned pod, nestled in a ball of vanilla ice cream, breaded and deep fried. Deep fried ice cream with a whiskey center.
Germany here, I just preordered your book. Absolutely love your content! The book will be a birthday present for my buddy.
Keep it up! Greetings and stay healthy.
Hahaha how has nobody else noticed that his whiskey was "Monke" Shoulder? Gold
if the old fashioned is weird warm, I wonder if this would work better with a savoury cocktail, like a nog or flip. Or maybe one meant to be warm like a toddy.
I can imagine a warm toddy pod garnished with some lime juice working well, and "Toddy Pod" works well as a name even if maybe it's similar sounding to a certain...detergent 😂
You can’t have the Tide Pod, but you CAN have the Toddy Pod!
Nog pods fried in Cookie crumbs instead of panko?
Toddy pod! I'm cackling!
Just shorten it to "Todd Podd," sounds a lot catchier that way...
i would swap the panko out, use graham cracker crumbs and hit them with a light bit of orange zest and orange blossom water to bring in that orange citrus brightness on the backend with some spice from ginger in the crackers. should pair nicely with the old fashioned. i would also maybe mince a luxardo cherry and put some of the bits into each cube for a bit of other texture and flavor
Thanks a lot for the mouth sounds warning! That was super helpful
I love how unhinged this is, more please 😂
American tradition of frying everything is alive and well I see.
See, with this the alcohol will just dissolve the oils so you'll stay healthy. And since it's food you're not drinking on an empty stomach! XD
Yeah…I’m never gonna do this, but it was sure fun watching you do it!
How about graham crackers instead of panko and pop them back in the fridge? Or a beer batter?
This was definitely interesting!
Two suggestions for you.
1. Use a pan or pot designed for deep frying. In the very least it adds a bit of safety to the process.
2. Deep fry a cocktail that is supposed to be served warm or hot. I think a deep fried Hot Toddy or a deep fried Irish Coffee would be AWESOME!
That way seasoning the panko after the cocktail was fried would make sense.
Congratulations on your new book! Hope it sells well.
Cheers
Ed
This man is trully some sort of twisted, mad cocktail meister.
I am glad I found this whacky, but genius of a channel.
I just wonder how fucking proud your kid will be after all the years pass and she sees her dad being a mad genius
I suggest a bacon-infused Boulevardier: using a 10yrs Bulleit Bourbon, a cask aged Campari and infuse your sweet vermouth with bacon :) Fry that (you can just drink it, it's a good drink...).
YOU HAVE A BOOOOOOK!?!?!?!?!?!?!
On the order list now!
I am going to be using you as my master teacher for a bar i am opening in the Philippines. I love you! You're my hero, and will be welcome to stay over at the bar and our houses
My girlfriend's favorite drink is a Manhattan. For Thanksgiving, my dad made a candied yams dish by desiccating fruit and nuts in Bulleit Rye, and adding Luxardo cherry juice.
It was crazy good. Love recipes inspired by cocktails. Thanks for this one!
(Oh, and thanks for teaching me how to make Manhattans for my girlfriend 🙂)
Blooper at the end was hilarious. Lol
Boo to US only competitions! Seriously though, can't wait for the book to arrive. As for the deep fried old fashioned? I'll leave those for you to enjoy!
This is honestly extremely dangerous, if one of those popped open in the oil you will have an explosion of hot oil on your hands.
Deep fried cocktail pods might be a good fit for a more savory drink like a Bloody Mary.
This guy really just made some Old Fashioned Nuggets. And now I want some
This is the first time in a long time I've been surprised by a cocktail.
This is just calculated madness
I think using pancake batter instead for your dredge would go better with the old fashioned flavors
I didn't deep fry them, but I tried this with a lemon drop and it came out very nice. I cooled them in the fridge and they were so much fun to try.
Interesting and quite the process. I've made "deep fried" tequila. Cubed, day-old angel food cake dipped briefly in silver tequila, deep fried, topped with lime zest and served with lime wedges. No, the alcohol does not completely burn off. My friends definitely got a hit from it. The sweetness from the cake and zing from the lime made it a great, margarita-esque dessert bite. I might have to try it with some cocktails now!
Hope you had your fire blanket handy! Props for attempting something so weird.
Now do this with beer crusted with potato flakes, drizzle with ketchup. Beer and fries!
I can not wait to get this book in my hands. PDF is nice, but the real paper feel is the best.
That’s nuts!! Well done!!
figure you'd want 1) savory and/or oily, possibly sweet and 2) relatively high alcohol content. I might suggest a chocolate cocktail: ounce each of maraschino and yellow chartreuse and an egg yolk, optionally with cocoa powder added. If you got the timing just right you might even get it to hold a thickened interior.
my misophonia had a field day with that chewing noise. PTSD visions of a thousand cats barfing in unison. Crazy stuff. Spherification is so cool though, and cant wait to try some other versions of this.
With what I think the deep fired pods taste like I would love to see something like a bloody Mary in there 😂
so the first thing that came to my mind when I saw this is the combination of one of my favorite snacks: beer and chicken skin yakitori. Something like a beer pod with a pinch of chicken bouillon powder either blended with the beer or mixed in with the panko/flour dredge (which part of me feels would cause the outside to burn faster so probably better to mix in with the beer). Just something that brings the crunch and chicken flavor of the yakitori mixed with the funky fermentation of beer
Try seasoning them, refrigerating them, maybe try a donut kinda thing? and different cocktails. I think you are onto something that could work in a specific situation. Also i imagine the frying oil has an impact, try peanut
think a good idea for an old fashioned pod would be t skip sweetener in the blend (or reduce it) and roll them in some nice crystally sugar after the pods set up. That way you get a texture contrast and can have it be nice and ice-cold. C:
maybe the eggwash can be the key for a different taste, adding some chilli, or "Merken" for a really strong flavour and pinch of sea salt
lmao nice detail with "Monke shoulder"
that sure is one way to bring cocktails to the state fair
I, too, love Monke Shoulder whisky.
Doing this process with a bloody mary as a pod would be really interesting, as the breadcrumbs(maybe seasoned with something) will serve as the garnish. Anyhow, awsome work, it's really entertaining to watch your videos💪
Monke Shoulder whiskey 0:53 . Love it.
Mhh.... how about something like a "desert-type" (cream, coffee, ...) cocktail coated in a waffle- or donut-batter or some hearty cocktail (bloody marry or so) combined with spiced panko crumbs (celery salt, BBQ rub, ...)?
The issue with the temperature contrast could maybe work, if you get the gel capsules colder/maybe even near frozen and then fry them for the least possible amount of time with very hot oil. Then you could serve them warm on the outside and could on the inside.
maybe try a smores coctail pod deep fried. that might make the warmth work. creme de cacao and vanilla vodka pod fried with graham cracker crums instead of panko.
I'd love to make this with smaller spherical ice trays (like bite-sized), and then chilling the finished product in the refrigerator, I feel like that would be super cool
Loved the idea,im also planning to make fries and ketchup cocktail ,maybe u can recommend some methods
Wow! This is wild! How about a classic salty drink like Bloody Mary? This should taste incredible!
deep fried hot toddy is the solution. love your content!
Amazing!! Did you experiment with putting the pods in the freezer prior to frying? That might help them from expanding before frying is done. It also might be cool to try seasoning the bread crumbs, perhaps with some orange zest? Maybe some bitters "caviar" as a garnish for the top ... this is definitely something I want to try, but I probably won't anytime soon.
I was also thinking about orange zest... probably in the egg wash, so the zest doesn't come into direct contact with the frying oil. I'd probably serve with a cherry preserves dipping sauce 😋
I guess bloody mary would really shine in that form
Couldn’t make the april 1st release?
Next up, a cornstarch-coated and fried Corn & Oil & Corn & Oil
I would think that adding salt to the outer bits that you fry would add some interesting complexity - especially if the cocktail is one that is served in a salt rimmed glass.
I feel like a bloody mary would actually complement the fry batter.
Absolute madness! I wonder if a coffee based something would have been better, since coffee stuff is nice when warm :D
it seems like a bloody mary would be the obvious cocktail to deep fry
Regarding the seasoning: A dash of smoked sea salt perhaps? I imagine that would complement the flavor quite well? Maybe even some kind of smokey chili?
love this idea. it will definetely be one of the ones I try on my Old-Fashioned Rabbit Hole journey. thanks for the idea.
05:10 chill them in the fridge perhaps for a while before eating?
Let us Know when the Book is out! I would love to preorder it , but I'm foreign.
Chocolate battered espresso martini pods, fried and dusted with powdered sugar, then chilled? Or even a more basic filling, like spiked hot chocolate.
Using Tempura
And Corn Flakes is guess it will another way to try it
I guess spicy and/or savory cocktails will work better as they may feel better being warm. Like some spicy version of Bloody Mary
Maybe try crumbled short bread instead of panko, I think that should really compliment the old fashioneds taste better!
Deep fried Bloody mary pods .. just a thought..
Could you freeze them again and then flash fry them again? (To get them cold in the middle)?
Monkey shoulder is good, but my mind can’t even process what that tastes like.
The second and third water, did u used distilled or normal water to clean the pods?
I wonder what would happen if you fried a whiskey sour with an egg white in it. Maybe make a meringue or something? There's a whole world of cookedtails to explore!
My day is suddenly better.
Would probably do it with a hot cider or some other hot based beverage so it wouldn't throw off the experience by being an odd temperature
That's... an interesting use of alginate. I feel like a toasted breadcrumb topper over an old-fashioned made the normal way would bring some of the same back-end flavors while not requiring a hot oily alcohol explosion in the mouth...
Two Ounces (240ml) whiskey. Three Ounces (90ml) water. 3/4 Ounce (22ml) Simple Syrup.
Math is hard...
Are you able to chill them once they've been deep fried?
Obviously don't try putting something ice cold in frying oil
I wanna say thank you for making it Nick! I know I want to pre order the book, but it sadly won’t allow me to in Canada. That’s ok, I’ll maybe find the book one of these days and I’ll make some cocktails from the book.
I was able to pre order the book on Amazon a few weeks back! Hopefully this helps.
finally you mention the temperature of the sodium bath!
Tbh felt a little sad when the sweepstakes wasn't available for Europe but still an absolute beast of a video once again 👌
Coming from green bay, this seems like the real Wisconsin old fashioned
You were so concerned with whether you could, you didn't stop to think whether you should.
Now I'm wondering what else could you coat a pod and deep fry. I suggested in a reply to a comment that you do it scotch egg style with scotch.
Loved the video and nice to see the authenticity of response. I tried to preorder the book and the interface is flawed.
4:40 4:41 4:42
I thought 2 ounces was 60ml, which is a standard amount for one old fashioned. Which is 4 old fashioneds
This was certainly interesting
Should do a deep fried oreo cocktail.
Wonder what would happen if you put them back in the freezer after breading it, then fry it just to crisp up the breading?
If this isnt on the menu in a bar in glasgow in the next week, Imma be sad, cause we scots love 2 things deep fried shit and whisky
Try to fry them while they are still mostly frozen. Then they come out cold from the fry
Can't believe you actually spoke in the video
I feel like that technique could be used to make a cocktail mochi. That way you could serve it cold.
Huh, never tried an old fashioned with scotch, have to try that
April fools was 4 days ago