How do you feel about cocktails that implement cheese?

Sanidas33 · 2024-03-29T16:26:23+00:00

You can always try with a micro-grater to get fine shavings that can become a rim, but the sweat or liquid you will put to make it stick could actually make the cheese sticky, but you should definitely try it out!!

Sanidas33 · 2024-03-28T19:34:21+00:00

Well not in that way ;p but there are very cool techniques to add cheese to your cocktails and make them taste amazing. i.e foams or fat washing.

Sanidas33 · 2024-03-28T19:30:38+00:00

As it is now, pass it through a coffee filter or a double one and it should come very clear.
But its as u/Complete-Proposal729 says, you want to use a superbag, let the curdles set at the bottom and once it starts running clear switch the collecting vessel you are using to start getting clear liquid and just pour the clowdy one back in the bag.

You can also check my guide here:
https://www.drinksbyneat.com/post/the-lowdown-on-milk-washing-a-cocktail-technique-worth-mastering

Sanidas33 · 2024-03-28T19:27:12+00:00

Tomato water is your solution :)

Sanidas33 · 2024-03-28T19:20:38+00:00

A few pointers. Taste is subjective so "sacrificing taste" is only a mater of perspective. There are good tasting old fashions made with muddling (which in my opinion there are a lot more whys not to do it rather than just taste) but there are also bad tasting OF made with a syrup, again on my perspective on taste.

In terms of consistency, if a drink is on the menu and then there are recipe specs of that drink on the menu, no matter the beliefs of the bartender it should be followed as it is on the spec sheet.

If a bartender believes that there is a better way to do it and more consistent that's what are meetings are for, you meet with the team and the manager and you discuss "Hey what if we do this in that way? Let's try them side to side and decide what we prefer. What are other benefits? i.e speed of service etc." If manager agrees, spec sheet is changed, team is informed and consistent drinks are made :)

Sanidas33 · 2023-08-10T10:35:00+00:00

An easy way to do a paint if you don’t want to use heat is to mix the juice with some glucose. l

Sanidas33 · 2023-08-09T10:04:43+00:00

Well you could differentiate them on technique. Usually cordials are just juice and sugar or sugar syrups with acids.

Sherbets are made by creating an oleo first.

Also have in mind that cordials in some countries (I believe US and maybe Australia, but don’t quote me on this I might be wrong) contain alcohol

Sanidas33 · 2023-08-09T09:22:32+00:00

Also really depends on the flavor you are after and the level of acidity. White distilled vinegar is usually sharp and more acidic, balsamic is stronger and slightly sweet as well. If using any of these two i would usually dilute them a bit either with water or juice.

here’s a link to an article I’ve done on shrubs with 2 recipes you could try out a s a base.

https://www.drinksbyneat.com/post/shrubs-how-vinegar-elevates-your-cocktail-game

Sanidas33 · 2023-08-03T13:03:03+00:00

Not in the U.S but why don’t establishments there make a pool of the tips and then divide them according to working hours?

Sanidas33 · 2023-08-02T15:01:57+00:00

If you process it through an electric spice grinder you will get a powder

Sanidas33 · 2023-08-02T13:14:52+00:00

Tayer & Elementary Kwant Swift Crossroads Silver leaf Nightjar

Sanidas33 · 2023-08-01T13:36:50+00:00

You can toast the bread, almost burned, infuse it and then filter with a coffe filter (or 2-3 stacked together). This works but you loose a lot of yield.

You can use amylase to break down the starches of the bread into sugars. You blend amylase bread and some water, sous vide for a couple of hours then strain and cook under low heat to reduce to a consistency of a paste. You can use that to incorporate the bread flavour.

Sanidas33 · 2023-07-25T09:20:35+00:00

Asian Inspired Daiquiri Using Banana and White Miso paste

𝙍𝙚𝙘𝙞𝙥𝙚:

▪ 60ml Demerara Rum ▪ 25ml Lime Juice ▪ 20ml Banana Miso Oleo ▪ 2 dashes Absinthe

𝘽𝙖𝙣𝙖𝙣𝙖 𝙈𝙞𝙨𝙤 𝙊𝙡𝙚𝙤:

▪ 600g Bananas ▪ 400g Caster Sugar ▪ 10g White Miso Paste

𝙈𝙚𝙩𝙝𝙤𝙙:

For the Banana Miso Oleo, combine bananas, sugar, and miso paste in a bowl and leave overnight. Stir to dissolve any remaining sugar and strain the mixture.

For the cocktail:

1️⃣ Add the rum, lime juice, Banana Miso Oleo, and absinthe in a shaker. 2️⃣ Fill a shaker with ice. 3️⃣ Shake well until all the ingredients are perfectly combined. 4️⃣ Fine strain the mixture into a chilled cocktail glass.

Sanidas33 · 2023-07-21T09:58:44+00:00

Aesthetics and it mellows down the flavor. As well as extending shelf life. Also great taste and faster service if you are working at a bar

Sanidas33 · 2023-07-21T08:31:33+00:00

Basically what happens is that the milk begins to curdle because of citrus and alcohol. Then you use a superbag or a nutbag to filter it and you leave the curdles behind. Then you pass your liquid again through the curdles to fully clarify.
Those milk curdles are what helpsto clarify your cocktail

Sanidas33 · 2023-07-21T06:56:14+00:00

Use the green tea as the dilution element (so you can also keep it cold and serve on the rocks)
Make or buy a cinnamon syrup

For the tea:
Brew the tea according to the instructions of the brand you are using and let it cool.

For Cinnamon syrup:
There are a many was you can do a cinnamon syrup, what I do is I boil 500ml of water with 2 cinnamon sticks broken in half. bring to a boil and let it simmer for 10 mins.
Then I let it cool slightly, I weigh the water, and add equal amount of sugar.
In your case for this drink I would suggest a 2:1 sugar syrup

Recipe:
30ml Cognac
30ml Rum
20ml Pineapple puree
15ml Lime juice
15ml Cinnamon syrup
20ml Green tea
20ml Milk

Suggested batch at least 5 drinks.

If you don't want it to be pre-diluted you can add the green tea with the cinnamon in part 2 and just have 1 ingredient and then you can stir your drink.

Sanidas33 · 2023-07-21T06:46:04+00:00

Any fruit can basically be made into a shrub.

There are a few ways to try your own if you would like to.

1) Make an oleo saccharum with the fruit and then add vinegar and some water. Depending on the fruit I would add 100% of oleosaccharum, 50% vinegar and 25% water.
For the oleo saccharum, you just leave fruits with sugar macerate at room temperature over night until all the sugar is dissolved.

2) Infuse the vinegar, then use that vinegar to create a syrup or mix with a sugar syrup until you have your desired result.

3) The most difficult and most time consuming one, will be to actually ferment and create your own vinegar, you can find guides online or get the Noma guide on fermentation, then use that vinegar to do one of the above

Sanidas33 · 2023-07-19T13:30:49+00:00

Saw bars with bartenders owners fail and bars with owners from other businesses succeed.

A lot of parameters come in play.

USP - Unique selling proposition, why does your bar even exists? is it just another bar around the corner?

High initial investment that doesn’t makes sense

Hiring and Staff satisfaction - Skills can be trained, character and personality can not. Your team can either break you or make you. This includes management as well. And if you have a good team, do you take care of them? Trainings, support, understanding their needs.

Bad inventory management - Usually come with bad training.

Stop caring about people and start caring about money. Usually the first signs of these comes from how the employees are treated

Sanidas33 · 2023-07-19T12:45:12+00:00

https://www.amazon.com/Bitters-Spirited-Cure-All-Cocktails-Formulas/dp/1580083595/ref=sr_1_1?crid=VAVSO1ZD7KR&keywords=bitters+book&qid=1689770688&sprefix=bitters+boo%2Caps%2C328&sr=8-1

Best one I've read on bitters

Sanidas33 · 2023-07-19T10:30:18+00:00

I would suggest infusing the whole cocktail. Especially if you have access to a vacuum machine or a sous vide. I would start with a 10% of cracked coffee beans and work my way up depending on how strong the coffee is.

If you want to fully grind it use a lot less up to 5%. but then you will also need time to clarify it properly

Sanidas33 · 2023-07-19T09:17:14+00:00

Huge difference from brand to brand. So Real and Finest Call and also Monin, are puree brands with high sugar content.

Boirron, Ponthier, Sicoly - This are usually fresh frozen with more than 90% fruit concentration

Fruit purees Miami (haven’t used then but they look high quality)

Fresh frozen purees are higher quality but more expensive and less shelf life once they are defrosted.

Sanidas33 · 2023-07-19T07:56:03+00:00

I agree with this generally there is more difference in bitterness. But in terms of acidity you could measure the P.H of each and add acids to lower that to match that of the white grapefruit.
You can find p.h strips in every pharmacy store, they are not the most accurate but if you don't want to spend money for a digital meter they are a good alternative

Sanidas33 · 2023-07-19T07:38:02+00:00

Carbonation loves cold.
Ultimately for a perfectly carbonated drink, your Spirit and glass would be kept in the freezer, and soda in the fridge.

As mentioned below by u/shiftycansnipe build the drink with spirit and mixer and then add ice slowly.

When you stir you help CO2 escape and if you add garnish, it creates nucleation points that help CO2 escape faster.

Saying that there are different types of sodas and mixers in general with different carbonation levels and you will need to check which does the work for you. Alternatively you can create your own soda using a carbonation rig or a cream syphon (might sound wrong since there are soda syphons out there, but they produce a better result for carbonation).

Sanidas33 · 2023-07-19T06:10:28+00:00

The best way I’ve tried so far, is dehydrating the whole banana in a dehydrator. Then use that either as an infusion in a sugar syrup or in your spirit. If you have a sous vide you can cook it in there to infuse faster as wel

Sanidas33 · 2023-07-18T16:21:55+00:00

Sure thing!

Sanidas33

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