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I am working a hotel which it has infused coctails that one's is with vanilla vodka. And It's over that. I need to perepare infused vodka fastly

There really is not a protocol for the ratio. In France, it is just personal preference. Generally served neat with a small pitcher of water on the side so one can mix it to their personal preference. If 1 to 4 is what you like, then that's great.

Thank you so much for this information, we really appreciate it so much!

The Pastis I got from Marseilles is absolutely incredible but I can understand that the distillates and intentions out there can be very different from region to region

c'est de apéritif on prend ça avant mangé en digestif on prend plus du calvados ou de la chartreuse ou encore de la gnôle

@@lapinmalin8626 C'est ce que j'ai dit hein

@@flamethrow868 Tu émet l’hypothèse que c'est un apéritif faut affirmer que c'en est un ça peut prêter à confusion Sinon comme pastis je prend plus du Duval que du Ricard ou du 51 si tu connais je le trouve meilleurs et je te le conseille

@@lapinmalin8626 J'ai dis "à ma connaissance, en France" parce que je ne suis pas français, et je ne me permetterai pas d'affirmer ce qui ne me regarde pas. Personnellement je prends du Pastis de Marseille ou du Ricard, que j'affectionne beaucoup. J'essaierai le Duval et le 51 si j'en trouve, merci pour le conseil!

I think you might want to think about doing a maple syrup fat washed with the tequila

Strain it out first but definitely ok that it went into the infusion but not a good idea to drink the needles

This one is OK if it does come out chunky but usually it doesn’t it’s a lot more meal like you can choose to find strain it, but I think it takes away some of the sickness that I think it’s important that the foam balances out

That is fantastic yeah and I love being able to elevate the dirty martini to really great food component

Thank you so much for your support and let me know about other ones that you try as well

7-10 days!!!!

Thank you! Can’t wait to try!

Great to hear, let me know how it goes, thanks for watching

It is so simple and delicious. I hope you get a chance to try it.

Please let me know what you think!!!!

Absolutely and you can safely store for 3 months but others have gone longer! Have fun with this, it is delicious!

Love this one!!!

Thanks so much Paul

Absolutely!!! Would be great!!!!

In the description, it says, "Make any quantity you like - from a mason jar to large jug - the ingredients are easy to scale up and down. But make it once and you'll be making this every year - and bottling extra for gifts!”

Hey Tyler, with recipes like this, especially infusions, always try them in a small quantity first. You are totally right to not commit to a 4 liter batch of something you haven't even tried yet! On camera, Matthew is usually making his infusions for pop-ups, large parties, events, etc. but always gives scalable quantities. For instance, for most infusions, fill ANY size container 3/4 full with the ingredient(s), top with spirit, let sit for 7-10 days. The Pamplemousse has more ingredients but is still totally scalable. You should be able to dial down a test batch for about $10--15. Let us know how it comes out and thanks for watching!

@@liquidjourneys9760 I make oleosaccharin from grapefruit zest and sugar. It's very concentrated and can be added as a syrup to cocktails or mixed with neutral spirits to make a liquor which can be topped with seltzer, prosecco, or Moscato to make a spritz. I think you should do a video on oleosaccharins since they may be a cheaper alternative that can be prepared a day or two in advanced vs a month. I will try this method to compare.

An oleo-saccharum with grapefruit peel sounds amazing. I love that idea! We just may take you up on doing a video on those. However, they are not really a level comparison to this Pamplemousse. An oleo saccharum is a fantastic and flavor-potent ingredient for cocktails - and the Pamplemousse IS a cocktail on it's own. My favorite way to serve is chilled & neat in small 2 oz. glasses - especially at the end of a big dinner party. Just break out a chilled bottle and pass it around the table. Always a big hit. Have fun with it!

The sea urchin skeletons are part of the decor for my at home restaurant. You can just clean the jar and the alcohol percentage is around 25%. Thanks for watching and let me know how it turns out.

We are not sure what the ABV ends up exactly. As a general rule, the (to be discarded) fruit always absorbs some of the alcohol (while displacing the juice and oils) during the steeping process - and that's why the fruit is not good to eat afterwards. So almost all infusions end up a slightly lower ABV once matured and ready for use. Also, we recommend always cleaning infusion vessels (and all parts) with a good antibacterial dish soap prior to use.

Thanks so much Mike!! This is such a mystery that we have been trying to crack for Awhile. We are proud of the work we put out there and have faith that the audience will find us soon

Thank you so much!!! I love everything from the sea and you can practically put any cocktail you want in here and make it work!

Thanks brother, I have to remind myself all the time too!! Glad you enjoy working with it

I am obsessed, are you going to take a crack at it?

@@matthewbiancaniello2438 for $30 an egg, probably not anytime soon. But, deviled eggs sound delicious right now, so I will probably do that this weekend and try to pair it with something.

That is fantastic, how gamey is the ostrich?

@@matthewbiancaniello2438 To be honest it's been so long since we did this, I don't remember that well. It was definitely a bit unusual, but I think the most notable difference for people was the oddly translucent egg white. Otherwise I recall it being close enough to familiar to be perfectly enjoyable. We served it with crackers and a spoon! I think the emu egg's color makes for an even nicer presentation though.