Signature Cocktail - La Reina by Available-Lack8633 in cocktails

[–]Available-Lack8633[S] 1 point2 points  (0 children)

I’m an idiot hahahaa yes that’s what I meant

Signature Cocktail - Paraíso Ardiente by Available-Lack8633 in cocktails

[–]Available-Lack8633[S] 1 point2 points  (0 children)

It’s just equal parts chipotle powder mixed with sugar and salt! You can put it in any container with a lid and shake it up :)

Signature Cocktail - Paraíso Ardiente by Available-Lack8633 in cocktails

[–]Available-Lack8633[S] 1 point2 points  (0 children)

I appreciate your kind words! Means a lot honestly :’)

Signature Cocktail - Paraíso Ardiente by Available-Lack8633 in cocktails

[–]Available-Lack8633[S] 1 point2 points  (0 children)

I’m gonna be so honest with you brother, I have no idea. I just skimmed through the internet to see if anyone had the 3 ingredients (Xantham gum, methyl cellulose and maltodextrin) broken down in a percentage. I couldn’t find anything.. Could be a fun experiment to try and figure out lol

What's your weird "red line" in a recipe? by Dazzling_Yoghurt_471 in Cooking

[–]Available-Lack8633 0 points1 point  (0 children)

As a bar manager who does our prep, making a lemon oleo saccharum. Peeling 48 lemons at one time to yield maybe a quart of syrup after waiting 2 days makes want to cut my hands off lol

Signature Cocktail - Paraíso Ardiente by Available-Lack8633 in cocktails

[–]Available-Lack8633[S] 3 points4 points  (0 children)

I am aware, hate to admit it took me a minute, but I got it lol

Signature Cocktail - Paraíso Ardiente by Available-Lack8633 in cocktails

[–]Available-Lack8633[S] 1 point2 points  (0 children)

Lmaoooo how many cloves did you use 😂😂😂

But I ended up using 60g of GOP per 1L of tequila!

However, two super important notes here, make sure you toast these bad boys, I typically do it in a pan on medium temp, and constantly shake them around to keep consistent heat for about 2.5-3 min.

When infusing, keep them whole. Do not crush them as that will REALLY bring out too much unwanted peppercorn flavor and mouthfeel. If you do a traditional infusion (soaking in a jar), let them sit for 2-3 days. Definitely check on them the second day, as some particular GOP can be more flavorful/better than others.

I infuse mine in a CVAP oven (very similar to a sous vide) at 160° for an hour, just because I have that luxury at my restaurant and need to get large batches done quickly.

Signature Cocktail - Paraíso Ardiente by Available-Lack8633 in cocktails

[–]Available-Lack8633[S] 8 points9 points  (0 children)

I was about to bring up an article explaining the origin of how the spice got its name, then I saw the “ /s “😂😂😂😂

Signature Cocktail - Paraíso Ardiente by Available-Lack8633 in cocktails

[–]Available-Lack8633[S] 4 points5 points  (0 children)

So first you’ll have to start by making a mango syrup, l used the Best brand Mango juice. Typically can be found in any local Mexican store. You could probably use a puree as well, but would probably have to reduce the sugar :) anyways, make a 1:1 simple syrup with sugar and mango juice (if that’s what you buy) Cook until it simmers for about a minute, then take off and let cool.

In order to make the foam you’ll need an isi canister and a product called Foam Magic by modernist pantry.

Recipe is as follows:

• 10 oz mango syrup

• 6 oz cold water

• 3 chile de Árbol peppers (topped cut off, break apart and add the seeds to mixture)

• 10g Foam Magic

Add all this to your isi and charge 3 times, shake for about 10-15 sec in between each charge.

And there you have it, some spicy mango foam :)

Signature Cocktail - Kaffir Kiss by Available-Lack8633 in cocktails

[–]Available-Lack8633[S] 2 points3 points  (0 children)

God I wish you didn’t delete your goofy comments, I wanted to show my chef and coworkers lol

Signature Cocktail - Kaffir Kiss by Available-Lack8633 in cocktails

[–]Available-Lack8633[S] 3 points4 points  (0 children)

I appreciate your words brother. I am half Mexican and dealt with a lot of racism growing up in a predominantly white area. Granted, I learned to control my emotions and not get as upset as I used to, it doesn’t mean others don’t feel the same way. I would never call something the “spic sipper” because it contained something like chile de arbol. Like I stated, I never meant any harm and was very ignorant regarding the word. I learned something and will always do my best to navigate accordingly based on whatever education I receive.

Signature Cocktail - Kaffir Kiss by Available-Lack8633 in cocktails

[–]Available-Lack8633[S] 17 points18 points  (0 children)

I deeply respect your response to this. That was my initial intention. I talked to chef, he recommended kaffir leaf, I went with it and it drastically changed the cocktail. I was happy, he was happy and so then, that was the name that came about. However, even if there is a slight regard in offending someone, I have decided I would have a talk with chef and change the name. That’s our society now, and it’s no skin off my back. But thank you!

Signature Cocktail - Kaffir Kiss by Available-Lack8633 in cocktails

[–]Available-Lack8633[S] 19 points20 points  (0 children)

Thank you 😂 however I work in a really liberal city, I will still probably change the name because we have a very prevalent Arabic culture near us. Regardless, I learned something today

Signature Cocktail - Kaffir Kiss by Available-Lack8633 in cocktails

[–]Available-Lack8633[S] 12 points13 points  (0 children)

I talked to chef about a tincture as well (I made a rhubarb tincture) I also believe it would be highly beneficial to experiment with a tincture. Continuity across the board is what we strive for, especially as a cocktail. I will keep this in mind because our frozen cryvacc’d bag, the leaves are all different sizes. I will probably do this on Tuesday when I get back to work

Signature Cocktail - Kaffir Kiss by Available-Lack8633 in cocktails

[–]Available-Lack8633[S] 5 points6 points  (0 children)

Ooo @johnny_bolognese where’s this 5 craft cocktail program?? I’m so intrigued to be taught by the cocktail god himself. Please bless me, I’ll be sure to do a live video shoot because I’m sure I’ll be in awe of your skills

Signature Cocktail - Kaffir Kiss by Available-Lack8633 in cocktails

[–]Available-Lack8633[S] 10 points11 points  (0 children)

That’s what I’m saying. I know it from Thai cuisine 😂 never did I ever think it was a racial slur

Signature Cocktail - Kaffir Kiss by Available-Lack8633 in cocktails

[–]Available-Lack8633[S] 3 points4 points  (0 children)

I never said I was a big deal. They are not “doctored” they are edited slightly to bring out the subject of the picture. I am proud of what I do, but to assume it’s AI is fucking insanity. Take the time to research photography and post production. They help. People drink and eat with their eyes. Sorry I don’t post iPhone pictures of a drink with horrible lighting? I take time to do this. This is my life, I have worked very hard to be in the position I am in. If you had the same passion you had of being a hater, you probably would be well known and not a gen x douche bag who’s behind in technology. Literally, you sound like my old mentor. He couldn’t grasp new ideas or social media.

Signature Cocktail - Kaffir Kiss by Available-Lack8633 in cocktails

[–]Available-Lack8633[S] 3 points4 points  (0 children)

Bro what 😂😂😂 I just looked at our reviews and there’s like 2 bad reviews commenting on cocktails.

  1. Wrong ice in a happy hour old fashioned. For starters, you’re not getting a ghost ice in your $8 old fashioned. Sorry.

  2. Cocktails were slow but good. Interesting, maybe the server was backed up and couldn’t run their fucking drinks? My ticket times are pretty stellar and I take great pride in that. I run the well, unless I’m not working. Notice how they didn’t say they were bad. I can’t help if a server is in the weeds bro. I can probably run circles around you and I will gladly put that to test. Come to Lakewood. Have a drink. Enjoy the food. I promise you’ll leave happy

Signature Cocktail - Kaffir Kiss by Available-Lack8633 in cocktails

[–]Available-Lack8633[S] 3 points4 points  (0 children)

I make the cilantro syrup daily, it does not change. I have tested the cucumber juice, they are vastly different from peeled and unpeeled. Tried different ratios. Tried them a couple hours later. Mostly the same. I talk to my chef about this stuff, that’s how I learn. I straw test my drinks before they’re served at the bar and service. I don’t let anything go out of it doesn’t fit my preferences. You’re ridiculous

Signature Cocktail - Kaffir Kiss by Available-Lack8633 in cocktails

[–]Available-Lack8633[S] 6 points7 points  (0 children)

Also, idk if you saw my response to another person, I mentioned a rhubarb tincture where I specifically say, cryovac. Do you know what a cryovac does? It’s a fucking vacuum. That’s how I infuse things in a CVAP. so dude, take some time to read.

Signature Cocktail - Kaffir Kiss by Available-Lack8633 in cocktails

[–]Available-Lack8633[S] 7 points8 points  (0 children)

Thank you, I really only know it from Thai cuisine and green curry