Elevated Cocktails with Skittles and Peanut Butter Cups?
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- čas přidán 15. 11. 2023
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Recipes
Skittles Vesper
1/2 oz Cocchi Americano
3/4 oz Vodka
1 1/2 oz Skittles Gin
Skittles Gin
6oz (180ml) Gin
45g Skittles
Reese's Old Fashioned
2oz (60ml) Peanut Butter Cup Bourbon
2 bar spoons (10ml) Salted Caramel Syrup
1 bar spoon (5ml) simple syrup
Reese's Peanut Butter Cup Garnish
Peanut Butter Cup Bourbon
3 1/4oz (100ml) bourbon
32g Reese's Peanut Butter Cups - Jak na to + styl
I love how you guys didnt cut the skittles counting 😂 I would've lost my mind if I didn't get an answer to that question
😂 you have Marius to thank I wanted him to cut it
@@TheEducatedBarfly ah Marius, a man of culture indeed! 😂
@@TheEducatedBarflythe skittle counting was a necessity.
The scale math didn’t math correctly
I think the counting just proves that they are not uniform in weight. But the look when he said “Count them all” just killed me.
My favorite episode in 9+ months. Fun new cocktails, entertaining banter, and less common approaches.
I’ve watched A LOT of your videos. This had to be my favorite one. The conversation and facial expressions that ensued during the skittles counting was pure gold. I think I’m still laughing about it. Well done gentlemen.
I appreciate the very scientific approach on weighing out the skittles
This is the Halloween candy cocktail I invented this year:
Cherry Tootsie Pop
1.5 oz Irish whiskey
1 oz chocolate flavored vodka
0.5 oz luxardo maraschino originale
4 dashes of ango
Stir over ice, strain, express lemon peel and garnish - Nick and Nora glass. Spirit forward classed up approximation of a classic treat… yummy!
The counting of the skittles 😂
My favorite video from you guys so far. Thanks for not cutting out the counting.
For those looking to get around the vacuum chamber/sous vide method for the peanut butter cup bourbon, here are two alternative methods to achieve similar results:
1. Rapid Infusion Using a Whip Cream Siphon: put your peanut butter cups and bourbon into an iSi siphon (or any whipped cream siphon that uses NO2) and charge twice, shaking for 30 seconds after each NO2 charge. Let this rest for about 5 minutes, then vent rapidly while holding a quart container or cup over the nozzle to catch any liquid that may spray out. Once all the gas has been expelled, open the siphon and strain out your liquid. Now you have perfectly infused peanut butter cup bourbon, and it only took two minutes.
2. Milk Clarification: blend the bourbon and peanut butter cups in a blender until fully incorporated (~45 seconds). Now, here you have many options- regular, full-fat milk and lemon juice; full-fat milk and an acid solution; milk alternatives, such as soy, almond, oat, or coconut milk and some type of acid (although since there’s already milk products in the peanut butter cups, making this with a milk alternative is pointless). However, one of the easiest clarification methods involves using milk powder. The milk powder method does not require any acid to clarify, so it will not affect the flavor of the finished product. To clarify with powdered milk,use 40 grams of milk powder and 8 ounces of near-boiling water (you can even toast the milk powder in a pan until you get a very light golden color and a browned butter aroma). Use the water to reconstitute the milk powder, then add your blended peanut butter cup bourbon to the milk (NOT the other way around). Give it a light stir. You will see curdles begin form. Let that sit for at least an hour before filtering through a wet coffee filter. Your initial few drops will be cloudy. When it starts to drop clear, switch to another container and re-filter the initial filtered liquid. This will take some time to filter, so be patient. An entire 750 ml bottle can take up to 8 hours or more to fully pass through the filtering process. Do not disturb the pre-filtered liquid. The settled milk curds are what’s actually filtering and clarifying the liquid, not so much the paper filter. So just set it and forget it.
My favorite part is skittles counting :)
With this video, you are now the king of molecular mixology. Best youtube cocktail channel, hands down. Please continue you innovations!
Every good James Bond fan knows that a Vesper is shaken not stirred!
the skittles counting was the funniest thing i have seen. If Leondro had of bounced those scales off Marius' head i'd have been like "relate"
I understand the OCD limit as well. There's a point when it's like, "that's enough."
Laughed hard on this one guys!
Thanks for the excellent content.
Marius is on one, this episode. The Skittles counting, "Where's my drug scale?" I could see frustration.
That infused Bourbon sounds fantastic!
The idea of balancing candy extractions is interesting!
I feel like he may have made the caramel the traditional "bitter" way, which is literally just caramelizing sugar in a pan until it is dark caramel, no dairy added. It is a pastry chef thing. You could thin it out after it is darkened, I'm sure. I hope that makes sense.
Skittles sounds like a lot of fun. I made a candy corn martini this latest Halloween and it was a fun mix of sweet & salty.
Why not put bitters in the Old Fashioned?
Thank you for these and for recommending the Cocktail_Guy.
I am going to make the PB ones.
MY wife wanted a licorice cocktail and made the following:
1 ½ oz vodka infused with Wiley Wallaby red licorice
½ oz campari
¾ oz honey simple syrup
1 dash cherry bitters
Marius is very talkative this episode.
I am very likely to make both of these. Nephews coming for Christmas and I think they will love them. I'm pretty sure my wife will love the Old Fashioned as well.
i do have to say that have the rainbow of skittles makes me curious to divide them by color to and split them between the vodka and to play with the flavors and colors or get some of the all white ones they do and then mix it with the colors. True insanity would be doing the math so that you could have a complete cocktail in each color but with different weights/thicknesses so you could build a layer rainbow in the glass but still have a balanced cocktail.
I also think clarifying the old fashioned would be nice. Maybe use agar agar instead of milk because I feel like the sour would be off putting with the peanut butter.
The caramel thing makes me think of the carameltini on the duke and dame website. Pretty good creamy dessert cocktail
I half expected you to throw the skittles
I thought that, according to James Bond, this Vesper should be shaken, not stirred. :-)
The night after Halloween I garnished my Improved Whiskey Cocktail with a "Fun Size" Kit Kat. It got the job done.
This whole episode was unexpectedly funny as fuck
Neither of those sounds like a drink I would enjoy, but the process of making them fascinated me.
Why doesn't the sponsor have anything to do with rocks? When I hear something that sounds like Geology, I want to see cool rocks.
You'll rock awesome skin
Ok, you got a point
but as far as why they chose the name... maybe its because they use a lot of minerals?
Another amazing video. Definitely going to try to make both drinks. I’m sorry, but the fact that you kept dropping candy on the floor was too funny not to laugh. Also this displays everything needed for this to be an Educated Barfly video, incredible drinks, Marius being a goofball behind the camera, Leandro forgetting stuff off camera, and liquids being filtered out. Ideally you would’ve used a Nutmeg bag. Keep up the amazing work all around both of you, Cheers.
Great friggin video!!! Love the content
I use Acacia coffee scale for pour over coffee. It picks up a tenth of a gram and registers the weight very fast (as required for pour over coffee).
The Skittles not registering could be because how little of an area the weight is spread out on, if not the fact that they are less than 1 g. I do bet there is a slight variance in weight for each Skittle, but I'd assume they would be around .8 g on average
The caramel recipe is mentioned in Rich’s video description. It’s in another video from a couple weeks ago. It’s homemade as well and there’s some vodka in there. Worth trying and doing a compare before I go making a bunch of syrup I don’t need 😎
Could you make (small) batches of individual fat washed bourbons (cacao butter, peanut oil, palm oil, maybe browned butter as well) and then mix them afterwards, with the ability to fine-tune.
This is the scale calibration content I came for.
i'm wondering how a seperate channel would go just counting and weighing skittles now!!?
The Reese’s Old Fashioned sounds really great. I wonder how it would be with Reese’s dark chocolate. Also, I was surprised there were no bitters, though I would have trouble choosing which one to use.
Could prob dash a little cocoa angostura in it, probably should do that!
Question about that vacuum chamber machine. Can I just vacuum seal the bag in the machine that we can often see in sous-vide videos?
There's a video of Rich Woods salted caramel liqueur on youtube
Oh sweet didn’t see that and should definitely check it out
There is a 'tare' button on the scale for a reason 😂😂 loved the section though
Of course UK Skittles have a currant flavored one - I think instead of grape? (that part I'm not sure of). That would change the flavor of the drink a bit. Also: I am jealous of them having currant Skittles.
Yeah they do and it will. You can probably get them at specialty candy stores that sell British candy
What’s a good absinthe-forward cocktail for a GoodNPlenty?
I think you are wrong about making better reeses cups to improve the infused bourbon. There are so many variables, it might easily go wrong. But be bold, dream big!
Opinions, by definition can’t be wrong. And dreaming big is what got me this channel 😂
Marius asking the REAL questions.
As always 😂
damn yummy looking
This is borderline a Tim and Eric sketch.
Mmmmmm Peanut butter cups!!!
Fun fast fact... Reese's has a specification of the maximum amount of rodent hair that is allowed in Peanut butter and chocolate.
Yum
Hear me out... Sour Patch Kids Negroni 💥🧠💥
Would putting xantham gum in your caramel syrup would help to avoid separation?
That was a fun video thank you
I think on second thought I’d use a simple syrup flavored with caramel flavoring if ima be honest
Like regular caramel flavoring and maybe some saline drops?
Would Gordon's be required by Mr. Bond?
can we get your recipe for caramel syrup? Please!
I love Mr Black, but it won’t sub for a kahlua because of the sweetness and vanilla in the kahlua. I subbed it once in a “You were speaking Russian, Bob” (fennel and caraway infused vodka, kahlua, and cold brew coffee) and it did not work at all.
I gave this a shot, I accidentally had the Skittles in there for 7 hours... When pouring through the coffee strainers, it took forever. I had to change strainers many times to get it moving. Was the extra hour my downfall?
yeah it takes a long time to filter, we'll go through several filters too unless we just leave it until it's done
thanks@@TheEducatedBarfly ! this makes me feel better that I wasn't royally f'ing it up
So I would have started tossing skittles at someone after, how much do 10 weigh….
5:37 conclusion: your scale needs replaced 😂
Yeah I’ve got a few. That ones done
08:45 Have you been invaded by fruit flies?
Isn't there a weight on the packaging!?
How to kill a cocktail in one comment. Way to go Marius, the Reese’s cocktail, totally ruined. 😮😮😮 😂😂😂
Does anyone know why there is a small Asian man ringing a bell at 16:37?
That’s called a “Marius Easter egg”
fantasy island
@@TheEducatedBarfly Oh ok thanks 😂
Or...4 small packets. 🙄 43, 45...50! Who cares. It'll likely work just fine. 😏
I feel like we got a deep look into the relationship of Leandro and Marius here. Sweet and voyeuristic.
Practical joker behind the camera lol
I don't like the off voice. He sounds like he knows better, petulant.in the other hand, Leandro is humble, he's my Guy
Off camera voice is really annoying