Easy Cocktail Garnishes - Bar Basics
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- Äas pĆidĂĄn 20. 02. 2019
- đ Check out my top 20 tips for making better drinks at home: join.stevethebartender.com.au...
Simple Cocktail Garnishes & Bar Basics - an overwhelming number of classic cocktails would not exist without citrus fruit. Classics like the Sidecar and Brandy Crusta rely on the sour notes and acidity of fresh lemon juice whilst menu staples such as the Daiquiri and Margarita would not be possible without the subtle bitter flavours and acidity of fresh lime juice.
BUY AN OXO Y PEELER: amzn.to/2T5F26u
Citrus fruit is an integral component of cocktails - bringing sour notes, subtle bitterness and acidity - creating flavour whilst brightening up drinks.
READ MORE ABOUT CITRUS COCKTAIL GARNISHES: stevethebartender.com.au/easy...
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L'indecis - Soundsscapes: / soundscapes
Listen on Spotify: bit.ly/ChillhopSpotify - Jak na to + styl
đ Check out my top 20 tips for making better drinks at home: join.stevethebartender.com.au/20-tips-for-better-drinks
Steve the Bartender Great content Steve. Iâve only seen this, the 10 varied cocktails and the 5 vodka ones - the content has been consistently well so I subscribed :) Cheers! đž
Dude, thank you so much for this video! I've been trying to figure out how to raise my garnish game and it's not as simple as buying a couple different peelers. You showed some simple yet artistic ways to bring some razzle dazzle to the drink!
Too useful.thank you very much
These are bad ass Steve! I can use this to entertain myself while quarantined! Thx.
Good idea Cathy!
You are the type of person that SHOULD be making these type videos. Felt like I was in bartending school with a really good instructor! Thanks!
Glad you enjoyed it!
Great video! Clear and easy to understand. Covered a lot of garnishes in short video. Thank you for making this! Looking forward to trying to make these.
steve: "citrus heart: for people who like love."
me: "oh, yes. yes, i like love."
such a cool garnish, too. learned a lot in this video!! puts shame to my garnishes lol
Very usefull and better quality video. Keep going the good work and congrats for your 40k subs you deserve it.
1year later and hes at 400k+ subs
It's awesome the way you explain things so simple yet so elaborate!
love the rose one! will definitely use it for my next cocktail in the bar where i work !
I loved it! Been looking for videos to improve my garnishes and this one is of the best! Thanks!
really great simple garnishes! would love to see anoother video like this!
Thanks Steve for the garnish class. Very helpful.
Oooh that last one is nice! Thank you Steve!
Love your videos, thanks
Awesome video!!! Great talent, great instruction, and easy to listen to. Thanks for sharing!!!
Great video Steve!
I'm glad I found this video I'm getting ready for a bartender competition đđ€ and I enjoyed your techniques your patience and simplicity now I'm looking forward to winning đđ€đ§đž
Great stuff! Garnish is definitely an important part of the finished drink. Many thanks for more great content.
Your videos have been helping me with learning all these drinks at my job
Yes that was Great Steve đ
Very informative! Iâve learned so much from you
Thanks for sharing all the garnishing techniques! Very cool. I like your Aussie accent too!!
Thanks, Steve! Great video!đđđ
I hadnât seen that last one before! I will be using at work for sure. Thank you! đ
We love it Steve. Please make another video about making garnishes.
Great video Steve. Garnishes are definitely my weak point. Would love to see a follow on episode with more suggestions. Cheers.
My garnish game is poor... I'm a simple man with simple garnishing techniques... but I'll follow it up with some 'advanced garnishes'. Ones that aren't ridiculously hard and look good....I've seen some over the top garnishes that still don't look good ie. the cucumber blanket....so much work and it looks hideous!!
Me too! I manage a cocktail bar and my staff always do better garnishes than me haha
Amazing video
Thanks AIden!
Show and tell always wins the day. Couldn't hold back on my ooh's and aah's while I sipped my Casamigos Blanco as I approached midnight in my area. Well done, Steve.
Love ur shaking smile,amazing !!
This was rad man!! Please make more content like this!
I like that you show that you aren't perfect, you make mistake which makes you seem approachable.
Thanks for this video !! Here I am in 2020 still binge watching all your vids :) I wanted to learn how to do better garnishes and this video was perfect for a beginner like me
Super helpful video!
Great video, it's these little extra touches that make the whole experience more special
Thanks Ms Zoomy!
@@StevetheBartender_ I laughed when you said if you can't cut a wedge you shouldn't be handling a knife đ
this was fantastic, thanks
Congrats on the views and subs. Liked this video to give some tips and tricks for a fancier home cocktail party.
Loved it!!!!
Thank you Steve! It was very helpful.
No worries Rafael! Any video requests?
Nice work SteveâŠ.your method for the the twists is great. No need for a channel cutter!
Thanks for your videos Steve your videos help me very much for gaining knowledge I also want to become a bartender like u
Great one
Love the music too
This helps a lot!đđŒ
That was perfect thank you for sharing.
Welcome Connie! What drinks are you making? đč
Love it !
New subscriber and I really enjoy the content of your videos....I'm never too old to learn something new. You also have a calming tone to your voice which makes me pay attention. Keep up the great work
Welcome aboard! Glad you're enjoying the vids :)
I enjoyed it!!!!!
100k subscribers since February đź keep going!!!! So garnish volume 2!!
Just found your channel really enjoyed the vids
Love this, easy, simple & fast garnishes that also look wonderful BTW â€ïž I was looking to learn how to make spirals & twist for decorating my upcoming orange+chocolate cake and this video did that. Thank you so much đđŒ
Thank you, very thorough, educational, you had me wanting to look up more information on what you just schooled me on! Releasing the oils??? What??? Saved liked subscribed â€
INFORMATIVE VIDEOS
Certainly not boring mate! Well-explained. Looking forward to giving this one a go before dinner tomorrow đž đ
Thanks Fabio! I'm usually a pretty simple garnisher myself..
Steve the Bartender I used a few of these tonight and they were a hit! Used the flower/rose on the Beeâs Knees and the dainty spiral on the Dublin Minstrel. Keep up the good work man Iâm getting some great inspiration haha
Thatâs awesome!! Will have to start compiling a list of garnishes for my next garnish video đ
Wow. great video. My garnish game is ok, but this will help me look more like a real bartender. THANKS!!!!!
I got myself a channel knife and it is absolutely the BEAST!
Jealous! I still don't own one! >_
Ive always wanted to know how to make the dainty spiral out of lemon peel.. Alot easier than i thought. Thanks! đ
NICE! TY!
Thank you, I'm just finishing my barista course and this is so helpful
Welcome! Are you an espresso martini fan?
thanks !!
thanks you so much!!
Cheers!đ
I loved this. Is there another?
thanks you! i'm bartender from Vietnam
Thank you
thanks!
40k subscribers lol damn thats been a minute. Great vids brother
Great video and great looking paring knife - any info on the brand?
Great channel...
Cheers Kenneth! đ»
@@StevetheBartender_ every video is a pure pleasure. Best cocktail and bartender guide on the internet. Have saved all to pinterest and will always be my go to when guest are over. Thank you very much for sharing your expertise.
Phenomenal job Sir.. Thank you for sharing đâ€.. New Subbie Here.
Ok this has inspired me to up my garnish game.
Which will be your first cocktail you make and garnish? >_
@@StevetheBartender_ I made a Sunflower yesterday and tried to do a proper twist but tore the lemon peel. More practice required.
Haven't heard of a Sunflower - is this the recipe you made?
kindredcocktails.com/cocktail/sunflower
Thanks for the garnish tips
But I would like to know how you make the dihydrated orange wheels
I LOVE GARNISH
I've been wanting to up my garnishes, novice here. Your step by step demonstrations takes the mystery out of it for me
Nice
I gotta admit, I get really lazy when it comes to garnishes. But these are some of my favorite "go to" garnishes!
Thanks for the video. I only wish you had suggested we take a shot each time you say âpithâ. Then again, Iâm already tipsy from testing cocktails todayâŠ
Hi I'm very interested in your garnishes. I've just been made in charge of the cocktail bar at work and am looking for ideas. Any cocktail of the week cocktails.
Mr.steve now you have 100k subscribersđ
rajesh monduri and now 140k!!!
Easy & beautiful ! Another video with pineapple ???
I like the last one. Is leaving too much pith that bad? I'm always worried about it being too flimsy and fallling apart so id rather have the pith, but does it really change flavors and such
Great video. My only concern is the author using a very sharp pulling towards his other hand as he removed the excess pith.
I dont have these sticks at work :( i would love to do those
Loved this, thanks. Rookie question? How far in advance can you make these? I might want to make 8-10 cocktails for a group (post pandemic) which is a lot in a short time already. If I can pre-prepare it would help - thanks in advance
I would recommend only preparing them just before you start making the drinks...
well, How to use the fruit flesh in the bar after peel off zest?
love from srilanka â€ïž
I can never seem to get my y-peeler to work on lemons.... the peel is so hard and I just slip right out of it! Any tips?
How many citrus twist can you get from per orange?
Maybe a stupid question, but some of them take their time to make, so can you prep them before or do you do them fresh?
I want to use these tricks on my virgin drinks. Considering the time and skill it takes to do this, how much would a 16oz drink cost with garnishes like this?
I like those garnish skewers. Can you provide a link to them?
Sure can, you in Aus, US or elsewhere?
@@StevetheBartender_ US, good sir.
Here is a good set Michael :) amzn.to/2VH9hm9
@@StevetheBartender_ thanks so much! Purchasing now. Love your channel and just subscribed
Thanks for the sub! đ
The classic twist squeezed sideways or actually twisted I can see how they oils come out into the drink. With the rest i.e. all the fancy ones are these just for show? the thin ribbon for instance isn't imparting much in the way of oils to the drink right? i'm always impressed at how much oil seems to come out when squeeze in these videos, it seems hardly any when I do it
As for the practicality of the "dainty" garnishes: there is still some, as the oils will naturally leave the peel over time and will collect on the surface during shaping, but it is a good deal of show (but that is worth it to some). As for the amount that comes off on these cameras, they have tons of lights, and good cameras, and the right angle. You are almost certainly squeezing down into a glass of red/brown, in standard lighting.
By any chance, have you tried doing anything with kumquats? They are so small but the skin is so sweet. Hate to let the fruit from my backyard trees go to waste. Please advise...
Perfect timing! A kumquat cocktail is coming up within the next week..
Intresting....đ
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My guy went to the store and said
"Where are your citrus fruits?"
"Over here sir. How many do you need?"
"Yes"
Yes definitely make sure your cautious with that OXOpeeler. I was peeling an orange and I was kinda drunk and cut the tip of my finger off! I work in a kitchen and I haven't even done it that bad with a knife. That fucking peeler is no joke when its brand new.
Lol, was it the Peeler or the 7 whiskies that was responsible? Haha
The peel is a little too fine for my liking... some times itâs so fine you can see light through it đ
I handed one to someone a while back and warned them not to cut themselves... they laughed at me as if I was treating them like an idiot.. sure enough, 30 seconds later there was bloody all over the citrus!
@@StevetheBartender_ I feel that that's why I like my oxo now that its duller the before. Also the dullness makes it harder to cut my fingers off! But that was my most recent. Done it about 4 times so far, the Peeler was easier the worst! I'm also admittedly very clumsy! Keep doing what you do tho Me Steve. I'm from Boston n I love your channel even tho you dont use my measurements all the time or us the liquor at my home bar.
Do you find the peel is too thin though - or do you prefer it this way?
Iâm trying to include ounces now but itâs easy to overlook as metric is the standard for us over here :-)
I do try to keep the drinks approachable but Iâve done over 250 cocktails so I have to venture out a little. It does limit it too much if I started using crazy and random ingredients though, I agree!
@@StevetheBartender_ no us real cocktail enthusiast like that. But the peelers is a little too thin I do notice. But it gets better the more you use it. I had mine for a year now and it actually gets pith in there. Which is more preferred then no pith what so ever
Can you imagine doing all of this at a night club đ”âđ«
lol for people who like love
Do you find warming up the peel crucial steve? I was always told to warm up the peel first but I've found it hasn't really made much difference for me. In 'the bar book' by Jeffrey Morgenthaler he seems to think it's just about "the show" and doesn't really have any practical use. Curious to know your take on it.
Do you mean keeping the citrus at room temperature for general garnishing use and manipulation or particularly heating up the peel for a flamed zest? If it's the later, I've never really experimented with both ways to be honest.. I'll try it next time to see :)
@@StevetheBartender_ yeah the latter, heating it up with a flame first. I'm thinking it might just be another one of the many bartending wives tales like rolling your limes to get more juice out of them.. I've wasted so much time rolling like 50 limes before service each night đ
I'm curious now - will try it tomorrow to see =) ever tried getting more juice from a lime by a throwing it in the microwave for a few seconds!? >_
Hahaha nah I can't say I've heard that one before.
Sir What is substitute for egg white is it pineapple juice
Pineapple juice will produce a decent foam but it will alter the flavour of your drink.. there are products such as Wonderfoam that you can use - a few drops and itâll produce good foam on your cocktail but this may be harder to find. Lastly, you can try aquafaba (chickpea juice from a can) - I havenât tried it myself as yet but I hear it works well!
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The last one seems more like a seashell.