Behind the scenes of Cocktail Time š·: Hi, welcome ! Welcome back to The Cocktail Times. I hope you are doing great and that you are ready to make some cocktails. Today I wanted to share with you a small bit of what goes on behind the making of each episode, as a thank you for making part of our weekly readers. This picture comes from the making of the latest installment of Old vs New, where I compared 3 Martini šø recipes going as far back as 1888! |
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Making a cocktail while looking through a camera can be challenging at times, but it is part of what goes into making sure every shot in our episodes is as good as can be - SaÅ”o's professionalism in this picture is also very hard to beat š! If you want to see more BTS photos from each episode, we upload them weekly to our Patreon. We are also in the last week of the "Never Old Fashioned Enough" Cocktail Time hoodie promo, so check it out if you want to stay warm in style or if you want to get in on some early Christmas shopping š. Cheers! |
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The Martini through History | 3 Recipes Spanning 134 Years! |
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How do you like your Martinis š¤? I know, itās a complicated question. Between the vermouth choices, the specs, the garnishes, choosing between gin or vodka and more, making a Martini can be like finding out how you like your steaks... |
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Kevin Kos answers your questions Sweetness is an important part of almost every cocktail, even the Dry Martini has a tiny amount of sweetness in it from the dry vermouth - yes, even dry vermouth has sugar too. If you want to replace plain sugar in your drinks, you can use honey, agave, date syrup, maple syrup, etc. Just keep in mind when making cocktails that different sources of sweetness pair differently with each alcohol base. For example, rum goes well with molasses, honey and date syrup; tequila of course goes well with agave and honey; bourbon fits with maple syrup and honey; sake with rice syrup (who would have thought, right?); scotch with reduced fruit juice syrups, rice, honey and so on. Also, did you notice that honey fits with almost every spirit? The thing is that ingredients sourced from the same area go together (that's a fact!), and honey can be sourced almost from every part of the world. The beauty of honey is that it has a different taste depending on which of the world it came from, so a Bees Knees with the same specs will taste differently In Slovenia than in Japan. Cheers to bees š! |
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Rum Old Fashioned A lot of rums out there have sugar in them, so donāt forget to take that into account when adding your syrups. Chocolate and salt are great additions to this cocktail - you are welcome! Instead of orange peel as a garnish try adding a maraschino cherry. Try using a sugar syrup instead of a sugar cube. This tip stands for other Old Fashioneds too.
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Recommended saturday watch! It is hard not to love the PiƱa Colada š¹ - in the words of Greg from How to Drink, it's a vacation in a glass. And if you like PiƱa Colada (and getting caught in the rain š¶), the Hey Mambo! is for you. In this video, Steve the Bartender teaches you a variation on this classic pineapple and coconut cocktail, using tequila and mezcal instead of rum. A touch of Aperol is also added, and as we know from the Fluffy Jungle Bird episode, smoke notes go really well with apĆ©ritifs. Make sure to give this video a watch for a cocktail that will remind you of summer as we go into autumn. Cheers! |
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Writer Ellyam Rojas Editors Kevin Kos, Robi FiŔer & SaŔo Veber |
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Need expert mixology advice? Book a 1-on-1 with Kevin Kos. Was this forwarded to you? Sign up here. Buy gear, books & Cocktail Time merch here. *Our emails may include affiliate links that will out the Cocktail Time channel out with a small commission (at no additional cost to you). Cheers! |
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