Clarified Negroni - How to clarify cocktails part 2
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- čas přidán 12. 09. 2024
- Clarified Negroni - How to clarify cocktails part 2
#cocktailrecipe #clarifiedcocktail #mixology
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Today's cocktail is the second clarified cocktail recipe we make on this channel but this time, we take it to another level by clarifying a cocktail that doesn't usually involve acidity. You guys liked the clarified NY sour, now it's time for How to clarify cocktails part 2
#clarifiedmilkpunch #cocktailrecipe #milkwashcocktail
If you guys haven't watch the first video I made about how to milk wash cocktail, I highly recommend you do so. It's more like the traditionnal way for the clarified cocktail recipes.
In this one, we are now getting far from the classic clarified milk punch cocktail recipe of Benjamin Franklin but it is very fun to experiment.
The Clarified Negroni drink recipe
How to make negroni drink
1 oz Empress 1908 gin
2 oz Clarified bitter liqueur*
How to make the clarified milk punch for the bitter base
4 oz Aperol
4 oz Cocchi di Torino
3 oz Vodka
1 oz Reagan orange botters
1/2 oz Wormwood tincture
1/2 Table spoon fresh grated ginger
3 oz Grapefruit juice
3 oz Whole milk
Mix everything except the milk together. Then pour that mix over the 3 oz of milk.
Stir gently and filter through coffee filter
NB. if the first drops are cloudy, pour them back over.
This probably how to make the best negroni EVER!!! I mean the ultimate negroni recipe! At least a delicious gin cocktail recipe HAHA!!!
If you want to learn how to make the best cocktails at home and make delicious drink recipe or advanced mixology techniques, follow our chanel, we make new drink recipe every friday.
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I really liked this video reminds me of chemistry classes and how yellow and blue make white. This being said can you use any blue gin or must it be specifically empress 1908 gin where I am from we have a Victoria luxury blue gin. Do you think this would work ? because I cant get my hand on that gin
how do you make wormwood tincture
Fantastic video as usual, good sir 🥃
Thank you so much!
Any gin can be use, blue or not. But the balance of flavours, especially with the addition of ginger was created for the Empress. So maybe you can try with your gin you have and throw something else than ginger in the mix that would be suitable for the one you want to use. Let me know if you need more info. Cheers!
All right. More knowledge thrown our way.
HAHA!! Thanks mate! Very happy to share my experiment! Cheers!
Nice.
When I heard you talking about aperol-negroni I wasn't quite happy, but I have to admit - you pulled this off way better than I thought you would!
Cheers.
ZarTheIncredible haha!!! I knew I would get called out on that. But the Campari was just not good once clarified. I had to work my brain off to built the body and bitterness I needed through t he Aperol but it really worked out. Cheers
Big fan of clarified cocktails. This one sounds crazy! That means I HAVE TO MAKE IT. Thanks for the project this week. Cheers.
Thank you! Cheers
After watching this I got inspired and trying to work out a Clarified Espresso Martini I would love to see your version or hear your thoughts. Keep this amazing quality content.
Ok!!!! I have no word!! Wow!!! I'm stoked!!! You are a super star 🖤
☺☺☺ I'm blushing ;)
I love 5e vibe here, and your videos are so simple to consume, I am a fan.
Thank you so much!!! Cheers
@@TrufflesOnTheRocks hey! I appreciate the reply, thank you as well for the amazing content
Aperol and grapefruit go so well together. Good call on that substitution.
Thanks! I'm glad you approve. I was afraid to get called out because I did'nt use Campari ;)
So glad i found your channel letterly binge watched it! haha super interesting fun idea’s topped up with delicieus drinks. Keep us posted plz!
Thank you!!! Much appreciated :) cheers
The production level on this channel is amazing and your drinks look delicious. Kudos gentleman, +1 sub
Thank you so much! Cheers!
Okay...this one got me to subscribed. Love this.
Thank you!!! Welcome on board ;) Cheers!
Try rinsing the filter with water before you run the liquid through. Should remove any papery-taste. Just like you do with handbrew coffee :)
Just an idea. Great content. Thanks for all the advice!
True! I should have done it ;) Cheers!
I think clarified drinks are now your thing. Now I wanna binge watch all of them
I think you're right ;) Cheers
Fantastic. I am a big fan of Negroni and is my all-time favourite. The clarified punch is outstanding. What a coincidence I did upload Cherry Negroni to my channel today and Steve the Bartender did the Milano Torino. We are all on Negronies today haha 😂
And Stanley Tucci made a Negroni too hahah!!
@@TrufflesOnTheRocks I know. It seems like everyone going crazy about Negroni. Can't blame them. It is the ultimate cocktail for spring and summer.
I'm 10 months late, but for anyone who comes here in the future:
I tried clarification on so many different beverages that I genuinely lost track of most. But when it comes to making a cocktail (or even a non-alcoholic beverage) that does not involve acidity, you can use a homemade citric acid solution to cause the curdling and a baking soda solution (we're talking about very concentrated ones here to prevent overdilution) afterwards to bring the pH almost back to where it was / is supposed to be. It's a bit complicated, but it can be done with the right research. (and it's really easy if you are at least a little good with chemistry.)
I've seen agar agar being used to clarify some liquids too (such as clarified fruit juices, keeps the color but is very clear and without losing flavour). Whisk the agar into the fruit juice, let it set, break up the jelly with a whisk and then strain. It's a time consuming process though, and I suspect the agar would not set if any alcohol was involved. Still, it's another option to clarify the base ingredients.
Hey Miled, that's an interesting theory! Does the baking soda solution cuts down the acidity taste as well? Does it leave a weird mouthfeel? I'm really curious about that!
@@TrufflesOnTheRocks I actually used this to make a milk clarified coffee liqueur. The acidity from the coffee wasn't enough to cause the milk to curdle, but I couldn't add lemon juice because of the tatse it would impart on the liqueur. So I calculated the amount of citric acid I needed if I had used lemon juice, and the amount of baking soda to react with the citric acid and balance it out, without messing with the original acidity of the coffee. Once the clarification was done, I filtered, then poured the dissolved baking soda in and stirred. The result was a cloudy liquid due to the salt that froms from the reaction of the baking soda and citric acid. So I filtered again afterwards. It yielded an incredibly smooth, and clear liqueur.
@@miledalbared936 when you re filtered it after adding the baking soda solution, was it through the curdles left in the filter after the first filtration?
@@TrufflesOnTheRocks yes. Three times in total! Yet after a few months it had some precipitation at the bottom which bummed me out because it means I would still need something like a micron level wine filter to ensure it would stay clear
How about clarifying a cocktail that plays with both the acid and bitter sides, like a Paper Plane maybe?
Are you saying I should do "part 3"? 😉
Truffles On The Rocks Yes please! These recipes are so interesting!
I love the Paper Plane cocktail! Part 3 would be appreciated!
You’re hitting your stride with this channel, I’m happy for you! Would clarification work with other kinds of milks?
Thanks! Well I saw some posts on IG with oat milk clarification and coconut clarification but tbh, never I had a fellow bartender I know that succeeded. I made a coconut milk and regular milk mix once and it worked well. But the idea behind the milk washing process is the same that if you would make cheese. You need to curdle the fat in the milk to solidify them which will gather the impurities in the mixture. Usually for that you need the animal protein... that’s as far as my knowledge goes about that.
It does work - I do it with hazelnut milk, but any ‘milk’ with fat of ~3% or more will work (almond milk and coconut milk usually has this fat content) . I pour the mixed cocktail straight into the cold milk (using the 4:1 ratio of cocktail to milk) and after a stir I leave it to sit for a little while. Never had any issues
Next: clarified piñacolada! Substitute the coconut with lychee cause i don't like the coconut flavor and add pineapple pizza but clarify the tomato first and add some basil for garnish. Oh and the rum can go **** itself
That looks amazing! I can't wait to try it for myself. Thanks!
Thanks! I really hope you will give it a try! Let me know when you do. Love to have feedback. Cheers!
I sware when I got the notification I was like "Damn, he used the wrong photo!" it's amazing it's even legal this to be called a Negroni.
Now I know what will go to my water bottle from today on. :@)
HAHAHAHA!!! Let me know mate! I really love this one. Cheers!
Ive made and tasted this, I wouldnt call it a negroni but I would say its a delicous cocktail
Good job ! Love your video !
Thank you so much!!
Wow that looks good!!
How many times did you pass through coffee filter? Was it the same filter or several? What was the temp of the milk. I want to do a milk punch but I’ve seen several people complain that it’s never super clear. Finally, did you leave the mixture prior to straining in the fridge for some time prior to straining? Great video man, subscribed right away!
Hey mate! Usually 2 times is plenty enough. When you do the second filtration, you pass the first filtration over the curdles left behind. Then, I made many tests and the temperature of the milk is not part of the equation. If you do the good ratio, you can use cold milk.
Then for the resting time, it’s only a question of if you want some infusion. Like if you use tea leafs you may let it rest until it infused. It depends on your recipe. But if you don’t need infusion time, you can start to filter it right after you mixed the ingredients.
Super cool! Gonna try this!
Let me know how it turns out when you do. Cheers
@@TrufflesOnTheRocksim still a newbie... so literally just went to the hardware store, and bought a cooler and saw, and going to make the clear ice first! (and no waste ;)) Then its clarifying time! Too bad that fancy Empress gin is not available for civilians like myself haha
@@TrufflesOnTheRocks clear ice checked!!
I have another question. I won't be using the Empress gin, so was wondering if I removed fresh ginger from your mix since you said it compliments it, would that be a dramatic change? Or would you highly recommend using the ginger? I'm almost set.
Tots gonna try this! Thank you! Cheers! ⬛️
Let me know if you dig it! Cheers!
Truffles On The Rocks mos def!
Duuude, that is both brilliant and delicious!
Thanks a lot and thank you even more :) cheers
but the mix Is fo far from a Negroni
Hello Amazing work 😁. If i prepare 40 servings how many days can i have it in the fridge without any problems? Thanks 🙏
Thank you! Clarified cocktails are shelf stable so you can keep it almost forever in the fridge
Great content!! Do you do mixology competitions?
Thanks I used to but not anymore. I loved it though. Competitions are great ways to learn and to meet awesome people.
@@TrufflesOnTheRocks well you would kill it.. you are next level !!
Did he take out the pourer TO POUR THE GIN- oh wait that was the kitchen sink in the background
Looks amazing! Really creative approach to the Negroni
Thank!!! You know... lockdown = bored = time to be creative ;)
Wow!! Curious...
That was a fun experiment. I rec you try it, it was actually delicious!
Congrats 🥳 on the partnership! Love empress both as a flavourful gin and beautiful colour. I think I’ll give this a go in the future. But I think I need to try a regular milk clarification 😂
Thank you!!! We are very happy too! Have you tried the clarified NY sour? It’s kind of more like a traditional clarified milk punch
Truffles On The Rocks no have not tried the clarified sour yet. Will start with it.
I definitely have to try some milk clarification
I sure think so too ;)
Great video.
Can I use a clear gin in the clarified bitter mixture instead of vodka?
What does the ginger adds? Is it a must in your opinion
You can use gin if you want. Actually you can do whatever you want as long as it suits your recipe idea. The ginger in my recipe was there to highlight some flavours in the gin I was using. So if you are not using the same one, you can skip that
SIR, i m your fan , it looking fantastic and it is fucking amazing ... regards from PERU ... THANK SO MUCH
Thank you so much!!!! Cheers!!!
Sorry I'm late to this video but I had a question as a home enthusiast. How do you know what the ratio of acid to milk is? It doesn't specify in Liquid Intelligence but its also not a 1:1 ratio that you're using here
Acid vs milk is a tricky equation. I think it doesn’t only have to do with that. Alcohol is also pet of the equation. That said, to get the milk to curdle, all you have to do is to change the Ph of it so it doesn’t need a lot of acidity. For example, when I made the clarified manhattan, no acid was added. Simply the acidity of the vermouth was enough to urge the curdling. Sorry I can’t give you a straight answer. Thanks for watching. Cheers
Congratulations on the affiliation! What's your background in cocktails/mixology?
Hey there! Thanks! Well I been working behind the bar of the Fairmont Château Frontenac for 8 years now. I also made some cocktail competitions, the one I the most proud of is both years I made the National finals of the Diageo World Class in Canada.
Great cocktail! Just made the clarified New York Sour so now I'm ready for something more complex! If I use wormwood bitters instead of the tincture, is it still 0.5oz? Thanks!
Amazing! Thanks for the feedback :) yes that 1/2 oz of wormwood bitters will do the trick. Cheer
Brilliant
Wow, that's a beautiful cocktail "Clarified Negroni" i never think about that because it's a bit deviated by using milk. But i have question what's the vodka used for on clarified liquer?
Any vodka will do. I pretty much always use Ketel one
@@TrufflesOnTheRocks yeah i know any vodka will do but i mean here what's the purpose you add vodka on clarified liquer?? Why??
Patrick Ronald well as I said in the video, the vodka is there to raise the abv of the clarified liqueur to reach a level of alcohol similar to Campari.
Ahh i see, sorry i didn't pay attention much what did you say in the video back then 😅😅
And how do you know the abv gonna become pretty much similar with campari??
I find that Aperol goes better with dry vermouth than sweet
I see what you mean but in this particular case, we totally change the flavour spectrum of the liqueur.
How purple and orange get transparent?
Beautiful video and I'm sure it tastes great as a lovely riff but that's hardly a Negroni with that much grapefruit and no sweet vermouth
I get your point but it's the idea behind the drink that made me call it a Negroni. But to clarify, pun intended, Cocchi Di Torino is a sweet vermouth.
May I ask if Bloody Mary can clarifies?
loved the video, just one question dave arnold claims in his liquid intelligence that milk punches or milk washed cocktails lose their awesomeness, more perticular their bidy after a week of shelf live. Any thoughts on this?
TBH I never made a side by side comparaison but I can tell you this, I never came across something David Arnold said I disagreed on LOL But thruth be told, I have an ounce of the clear aperol sitting on my shelf (at room temp) since I shot the video and it is still good and I don't feel it has changed much.
Love your channel..I've considered making clarified negroni, but worried it would strip too much from the vermouth. I don't see a lot of value in clarifying it VS just diluting slightly and bottling for storage.
Would you say it was worth it?
Thanks! I’m super glad you like the channel! Actually, the clarification does change a lot the flavour profile of the Negroni and it is very interesting. I was very surprised when I first made one. Then, I felt that the bitterness from the wormwood is actually enhanced by the clarification. That’s one thing I realized with my many experiments on clarifying cocktails... you never know what will come out of it. What flavours will be enhanced or which one will fade away in the process. In this case, as I say in the video, I didn’t really enjoy the clarified Campari ... go figure. But it’s an experiment really worth a try if you want my honest opinion. Cheers
Just made my second batch and this is next level. Definitely use a wormwood bitter, homemade or otherwise, rather an wormwood tincture (the herbal supplement). Using a tincture makes it too bitter imho. This second batch I made my own wormwood/grapefruit bitter and it's almost heavenly.
Awesome pal! As I always, balance is a matter of palate so I’m really happy my video inspired you to create your perfect balance for this cocktail! Thanks for the feedback. Cheers!!!
What kind of camera gear do you use?!! (Camera + Lens )
Hi. which coffee filter you use? Interesting cocktail..😊
Thank you! I answered you question on your other comment. Cheers!
@@TrufflesOnTheRocks thank you so much IDOL
I’m yet to try milk clarification. I’ll plan to get around to it one day soon, but first I need to know the answer to one question: What is everyone doing with all those weirdly coloured and flavoured curds? Not throwing them out I hope, because now that I think about it, I’m almost as excited about making “negroni mozzarella” as I am about making clarified version of the cocktail. Has anyone tried something similar, or am I just being as silly as I am 10 months behind the times😛
Hey Nicola, that's a great question. You sure can make some boozy flavoured ricotta cheese with that. I once make scones with the left over curds and it was amazing!!!
Is there any good replacements for Wormwood? Maybe a home recipe?
Well, in the video I talk about a homemade wormwood tincture. Infuse for a week 1 teaspoon of dried wormwood with one cup of vodka, strain and there you go.
Thank you very much for your milk clarify videos! I tried the Aviation and the Whiskey/New York Sour and it worked very well! But as I tried the bitter liqueur it ended up tasting very well and it also was clear, but the color is still an intense brown/yellow. So what did I so wrong?
If the liquid is clear (in terms of texture not colour) you didn't do anything wrong. If the starting point has some colour, the end result will also have a hint of that starting point colour. For example, if you clarify a cocktail with beet juice, the result will be a beautiful clear red water like liquid. Hope this helps.
Truffles On The Rocks Thank you again! Ist really is a very beautiful and tasty Negroni riff!
can you only use this method of clarification if you use freshly squeezed juice? i would love to try and clarify this cold brew coffee I made, but not sure which method to go with
It’s important to change the milk PH to start the curdling process. You don’t need to change it a lot but it’s essential (from what I know) so if you use an avid brew it might work but I’m not sure
sorry, this technique removes acidity but amplifies the sweetness and gives it silkiness, when I taste it, I don't like it, maybe the lactose stays there. just in the liquor clarified
Do you also adjust the milk if you're making a bigger batch of cocktail (e.g. clarifying 2 servings of the same cocktail at the same time)?
The milk needs to follow equally
@@TrufflesOnTheRocks so for clarity, we'd use 6 oz milk to clarify 2 servings of this cocktail
@@ArclitePH well that clarified liqueur recipe will yield enough to make more than two drinks. But if you double the amount of the ingredients, you have to double to amount of milk as well
@@TrufflesOnTheRocks thanks so much!!
Have you tried a Dickens cider?
No
Blanconi
How do you get a clear final product from blue gin and amber bitter? Or is it just diluted enough from the ice that it's hard to see any color?
It’s the colour I got. I guess double the clarified bitter toned down the blue. Probably the big cube of clear ice also made for a faded look but believe me, that’s the real colour.
What happens if you do just end up using Campari instead of the substitutes you have done so here? Just curious (also, I run out of aperol and have no wormwood tincture 😭)
You can do it. It'll be different but it'll work.
What can we use instead of wormwood?
Nothing really. It’s the bittering agent in Vermouth so it’s quite unique.
I didn't notice the round bottom flask on Alambika. Where did you get it?
It’s a designer from Toronto. Here’s the link www.studio50.ca/?ref=TOTR
hello can we make it the same but with out milk?
That would be a completely different cocktail
Do You keep Your clarified bitter liquor in the fridge ? And for how long you can keep it ?!!!!thank you !
I like to keep it in the fridge. It should last forever but I recommend you have it within one month for the best flavour. Cheers!
Thanks ! Cheers
Can I keep it just on my bar ??
@@cocktail9446 you can but the abv is not super high so after a little while the flavour might change. Taste it every week. It might turn a little bad after 1-2 months depending if your temperature. It’s like vermouth, better up in the fridge.
🔥🔥🔥
Hi mr. Why did we using Milk can you give me information 🥹 is there not change the flavor? Thank you
Very interesting . Perfect in days of isolation. Thanks for inspiration. We share your interest on our new channel. Did a Negroni lsat week:) Stay safe!
Cool thanks! I’ll have a look
I was wondering. Does clarifying a cocktail reduces its abv?
It does in a way it adds some liquid to the cocktail. When you clarify with milk, the fat is left behind but the whey gets into the cocktail which adds to the volume of the cocktail without adding alcohol. Think of it like dilution would affect you drink but it’s whey instead of water. Hope it helps
@@TrufflesOnTheRocks thanks a lot for the detailed explanation! I've been clarifying a lot of cocktails as of recent. You ought to do one with some kind of dark/spice rum with raspberry. The vibrant colour of the clarified cocktail ❤️
Any chance you could make a milk punch video?
Can you be more precise? Like a traditional milk punch? Cause the technique is the same.
@@TrufflesOnTheRocks The restaurant we went to made a 'Rabbit' milk punch but that may have just been their play on it. It seems similar to an english milk punch as far as my google research goes - I've never done the clarifying process and it just seems a little daunting.
@@r0bgr3g0r I see. Yeah well clarifying cocktails with milk dates back form the 1700's. It is a technique that was used back then to smooth the rough edges of bad alcohol and it was also used as a preservative method. Look the video I made here czcams.com/video/1wzgjP1c1w8/video.html I dive a little more in depth about the technique. Let me kmow after if you still have questions. If you do so, it may means that I need to make a video on how to make a clarified milk punch no matter the cocktail you want to clarify. But it is very simple. You shouldn't be afraid.
Truffles On The Rocks definitely make another video on the process! That first video is how I found your channel in the first place. And milk clarification process is unlimited in potential
If you clarify something does the clarified content get any lactose? I'm lactose intolerant so I'm not sure
The only thing left you will get from the milk into your cocktail is the milk whey which is not suppose to contain lactose.
@@TrufflesOnTheRocks Awesome, thanks man.
Could I sub out the vodka for a bourbon or rye? Asking for a friend...
You could but the wormwood is so powerful, you won’t get much of the bourbon or rye. But if that’s what you have handy, go for it
@@TrufflesOnTheRocks I find that the milk washing tore up the bourbon oak/woody notes. Still great though thank you for your videos! Really got me back in what made bartending fun for me. Keep coming up with more videos!! Can you make one on egg washing? =)
Is there a way to do it without milk?
Unfortunately I never had a good result with alternative milk
@@TrufflesOnTheRocks thank you
Can someone show me a link on how to make wormwood tincture???
Im from South Africa so we don't have that here.
Or are there any substitutes??
It is extremely simple. All you have to do is steep dry wormwood in neutral alcohol until you get the taste and bitterness you like. Very little is required because wormwood is crazy powerful. Maybe a tea spoon for 500ml of vodka for a week and you should be fine.
@@TrufflesOnTheRocks thanks for the response my friend. One day you could be on the big boys channel I see it (how to drink) 😉
I love your clarified cocktails.
A cool video to make would be how to create fancy garnishes. I'm always amazed by how creative you are
Where I can make my Ice stamp??
Atmos ice press are the best! I’m working on a review of their product I just got
but there is no sweet vermouth, gin, sweet vermouth, campari is the mix
I thought the same. It's a riff from a Negroni spec perhaps, but this ain't a negroni. I've seen riffs where the campari is subbed for a different aperitif as he did with Cocchi di Torino, but excluding sweet vermouth is a step too far. I also take issue with added citrus beyond the garnish, but I think you need some type of acidity if you want your drink to clarify.
The "clarified bitter liqueur" is a mix of bitter aperitif (aperol) and sweet vermouth (cocchi di torino is a sweet vermouth) then I added more bitterness and alcool to reach the same level of bitterness and same abv Campari would have but using different ingredients. That way the end result is pretty similar to a regular negroni but as I said, I didn't like much the taste of the clarified campari so that's why I used this mix of ingredients. But I'd like to point out a second time that Cocchi Di Torino is a sweet vermouth. Cheers guys!
Ounce of bitters? DAMNN
You saw I correct it in the subtiles right? Lol
I didn't even notice ur typo I was just astounded by the hefty (anc pricey) pour. I bet it's justified tho since ur cocktails rock.
Truffles On The Rocks what is the correct amount I can’t find it?
Annamaria Ferree it is one ounce. It is for a big batch
Maksymilian Reiter man i just realized your comment was for that video (because it happened to me once that I said one ounce for one dash) but in this case it’s really an ounce of bitters. We’re talking of a big batch here. And also we’re trying to make Aperol taste as bitter as Campari so... yep! One once of bitters haha
Lmao why does he bother saying 60 revolutions if he’s going way quicker?
Because no one wants to see me stirring for 60 revolutions. I’m sure you would bitch if I did. That’s the stirring time I consider the best for the proper dilution. I simply cut the boring parts. You never heard on a cooking show “with the magic of television...” same thing applies here.
This is a not good u don't depli details sorry but
??
Using Aperol means it's NOT A NEGRONI!
This is really cool but if you are strapped for time simply sub with Luxardo Bianco
What kind of camera gear do you use?!! (Camera + Lens )
What kind of camera gear do you use?!! (Camera + Lens )
Per Ser hey friend! All is link in the description actually. Cheers