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Hi, Friends of Cocktails. A while back I taught you how to prebatch Mojitos, Margaritas and Whiskey Sours - yes, even with the foam and silky texture! The first edition...
Why use saline solution in cocktails? Does it really make a difference?
Just like in cooking, salt can enhance the flavors of the different ingredients that go into a cocktail. I make mine by dissolving 20 grams of salt in 80 grams of water (just like I showed you in the Clarified Pornstar Martini with Champagne Foam episode), and 1 or 2 drops go a long way. You can of course use a small pinch of salt instead of the saline solution, but this approach is less precise and it might leave you with bits of undissolved salt in your drinks.
Espresso Martini Tips
Use freshly made espresso for the best foamy crown.
Tequila is a great base for an Espresso Martini (you can thank me later).
When shaking, add a piece of lemon peel into the shaker. The technique is called a Regal Shake and is mostly used with sours to add a citrusy zing. Lemon and coffee is a great match even though it doesn't seem like it at first.
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Acid adjusting is a great technique to expand the amount of juices you can use in your cocktails, as many of them lack the acidity to stand against simple syrup or to other sweet ingredients. In this video, Leandro from The Educated Barfly shows you how to use citric and malic acid to make acid adjusted orange juice, as well as how to use it in a Daiquiri variation. Also, as a man true to my heart, Leandro makes saline solution for a simple hack to improve your cocktails, alongside 2 more other hacks - but I won't spoil those 😉, you'll have to click the thumbnail to find out what they are. Cheers!
