The Return Of Triple Syrup With The Yuzu Gimlet!
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- čas přidán 3. 05. 2024
- The Return Of Triple Syrup! What makes me so excited about this syrup is that it has so many practical applications that cab be added to your home bar or actual bar repertoire! (and that rhymed LOL) This isn't one of those syrups that you make then struggle to find a bunch more drinks to make with it because you made 750ml and you want to use it up to justify the investment. I love that. It can be added to any sour to up the complexity or have a cocktail built around it as Dale DeGroff did for the cocktail in this video. Which I might add is fantastic so go make it. If you read this description and you agree that my garnish game is on FLEEK this video (is that term even a thing anymore?) and you think Marius was being too hard on me, I'll see ya in the comments below.
0:00 Intro
0:08 Cocktail
1:56 Tasting Notes
2:52 What is Triple Syrup
4:12 Cocktail Book info!
5:20 Recipe
5:31 Outro
Here's links to the tools I use in this episode:
Antique Style Weighted Tin Set: amzn.to/2YnjvHH
Barfly Measuring Cup Jigger: amzn.to/3j4jFfe
Barfly Fine Strainer: amzn.to/3lGC8An
Barfly Hawthorne Strainer: amzn.to/2E0Vlfc
Leopold Coupe: amzn.to/3laP80W
Yuzu Juice: amzn.to/34Uo0fi
Benriner Mandoline: amzn.to/3lKxGQk
The New Craft Of The Cocktail by Dale DeGroff: amzn.to/3j6zPnQ
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Yuzu Gimlet:
1.5oz (45ml) Gin
1oz (30ml) Triple Syrup
.5oz (15ml) Lime Juice
.25oz (7.5ml) Yuzu Juice
Shake/Strain/Coupe
Garnish Shiso leaf and Thin sliced Lime Wheel - Jak na to + styl
"Whaaat?!" is right. That's a cool, clean looking garnish and it easily deserves an 8 👌
Loving the new format, and sticking around till the end for the info
I really like the length of your recent videos and also how you've broken it up into easy to navigate sections!
This is so crazy to me I literally just added triple syrup to my menu last week. Absolutely love the stuff and your content
Well done! The garnish is very pretty! I have purple shisho growing in my garden, and you've inspired me to use it! And I'm motivated to try triple syrup!
Loving the new Craft of the Cocktail. It’s such a great read beyond just the recipes and such. I really enjoy the book as far as I’ve gotten in it.
I made this cocktail last night and REALLY enjoyed it. I love the richness of the triple syrup. It complements the yuzu nicely
As always great stuff!
Picked this book up the other day myself and it is fantastic. So informative and interesting from King Cocktail himself.
Can't wait to try this. I recently had a cocktail called a Sparkling Elderflower made with Empress Gin, St-Germain, Yuzu juice and tonic and it was very good. The 1 oz. sweet to 3/4 oz. sour is pretty much Dale DeGroff's basic sour formula and works well in most cases. Would love to see more of Dale's cocktails on the channel. The Valencia (made with gin) is one of my favorites. Love the channel!
Excited to hear about the new edition of Craft of The Cocktail! Definitely going to pick up a copy soon
Someone’s paying off the judge! That’s an easy 8️⃣!
I'm so jealous for that shiso leaf! Been looking to get some for months now and because of lockdown I just can't. Great video again sir. Cheers!
It's easy to grow. I have both purple and green varieties.
@@CocktailsUnderQuarantine you grow it indoor? Cause here in Quebec... outdoor won’t be an option until June
@@TrufflesOnTheRocks - we're in North Carolina, so yes, we do have a longer growing season. I grow mine outdoors, and I'd think that you could also as a self-seeding annual.
Awesome video! Great clear, enthusiastic, witty observations & instructions.
I use shaken (not heated) Demerara simple syrup (1:1) or a Turbinado (1:1) to add richness, fullness & complexity to gimlets & daiquiri style drinks. Different from the DeGrof triple, but would work in a pinch here.
Awesome cocktail
Yuzu Gimlet, fascinating and easy!! And you had me at Bombay Sapphire!! And Book Recommendations!!
Have used the triple syrup a few times now. Huge fan of it. Cocktails just have that extra dimension to them
You're my favorite "star-tender". This looks delightful 🙏
The garnish was simple but very elegant.
Oh, this drink looks so incredible, and right up my alley! Too bad I won't be able to make it for some time as I am moving in two weeks and limiting my purchases and emptying the fridge.
Leaving Pasadena for the Bay Area. After Covid, we'll have to meet up when you're in San Francisco or Oakland. I am so incredibly bummed that I never met you while down here. 😢
Just made this drink after my yuzu came in from Amazon. I used a diluted honey syrup instead of triple syrup. Home that doesn't change it too much. Its a very delicious drink. Not too sour, not sweet, the gin is subtle but heavy on the nose. Ill definitely make it again.
Was instantly interested in this, so I bought the yuzu from your affiliate link. Never had yuzu before, hope I like it.
Great drink I actually had all the ingredients for this one 🤙
That's a pretty cool name for a drink. The triple syrup sounds amazing with a drink like this. I think the garnish game was a little better than a 6.
Love this, been doing Yuzu drinks for the past 3 years, works great in a mojito where I like to do .75 yuzu to 1 oz simple then the rest like a normal mojito... Also a favorit flavor combination for me is blueberry and yuzo, did I G&T where I lightly muddle 4 blueberry and added 0.5oz of yuzo to it. Also a favorit cocktail book of mine has to be Meehans cocktail manual if you won't a book that is just a great foundation to build from... Also cocktail codex by death & Co is the perfekt book to help you understand cocktails more deeply in my opinion.
I'm not a gin guy, but I love Bombay Sapphire. This cocktail looks delish!!! I'm trying it NOW!!!! (Maybe Friday...)
The size of my eyes when I saw the description. Making this triple syrup ASAPtually. Hoping I can find the yuzu juice locally
Just some good feedback I really like the Q & A you did a while back
I just picked up a copy of the New Craft of the Cocktail. I have to say it is a great improvement over the original and don’t feel bad picking up the updated. I’ve known about the triple syrup from the original book and have been dying to use it in a cocktail. I actually went through Pernod-Riccards BarSmarts program and met Mr. Degroff. The first thing he told me was “Man you have a big head! People say I have a big head “ he didn’t say it in a way to make fun of me but rather as an ice breaker and to make me chuckle. To me it really reinforced my belief in him being a true master of the art in all aspects of being a Bar man. He has jokes, stories, mannerisms, Craft, and knowledge all rolled into a charismatic package. I just wish I could do the Bar 5 day
I liked this version of your videography script-order of events you did. 1st cocktails making and then describe the long history/ stories while sipping the cocktails(which infact I like), finally a nice picture with the recipe ( you may want to show the last picture with recipe in the beginning as well). When I suggest your channel , I get response that most of the Videos you start with loooong story telling before the actual cocktail making. Sometimes it can be boring. In the current format you can keep two kinds of audiences. The ones who just visit your site to learn cocktail making will be satisfied in the first few minutes and can leave in the middle. The others who are deep in to cocktail culture will stay to listen to the history. Hope you will take this response positively
Well done! How would describe yuzu versus lime, or lemon juice?
Bombay East is absolute fire in this drink btw
garnish game, have a pic long enough to go through the lime and leaf but hits the bottom and keeps the leaf on the surface. all props thou i know the cocktail is delicious.
Nice :)
roku gin would probably be perfect for this because it has yuzu peel in the mash
Great call on the roku
The avatar approves
Ok, now I really would love to mix this drink, but I wonder about the ratio of the Triple Syrups ingredients.
please tell me about the vessel from which the triple syrup is dispensed. I believe I've seen you highlight it in previous video, produced in MA. I love the vessel, and I love supporting local businesses.
❤️
Was expecting the triple syrup to give the cocktail a three-dimensional flavour ;)
👌👌
Is that yuzu juice sweetened or from concentrate at all? Would it change the drink at all if you used fresh squeezed or is that bottle pretty close to the fresh squeezed stuff?
Going to try this out! Love gimlets and yuzu to death, so sounds like the perfect cocktail for me. Sadly yuzu juice is super expensive here, around 25 bucks for a 100ml bottle
Yeah Yuzu ain’t cheap for me either LOL but sometimes I gotta bite the bullet
@@TheEducatedBarfly yeah, thankfully the cocktail uses very little, so it's good for many cocktails
Now I'm wondering where to get Yuzu or Yuzu juice. Maybe at the international supermarket.
Can u do a video with midori cocktails??
Could you sub the triple syrup with a third oz each of simple, honey, and agave?
Yes! Yuzu! Yes! Shiso!
Was there Ever a recipe Video for the Creme de mure?
Can we add some ginger juice or it will ruin the gin flavour?
Yo! This looks great. What honey did y'all use for the syrup?
The best is to use Clover or Wildflower as these are a little less flavorful and won’t totally overpower
Wow
is triple syrup just honey agave and simple 1:1:1 ?
9.5 for the garnish
Great recipe. I was surpriced when Marius gave you a 6 for the garnish, but as far as I know 6 is the maximum grade in Norway so maybe he just got confuced. :@)
Regarding the tripple syrup, is the shelf-life similar to symple syrup, or the addition of honey expands it a little? Cheers!
Yeah it’s probably a little longer than simple syrup as the sugar content is higher but haven’t tested it....
@@TheEducatedBarfly Thanks for the fast responce. Take care. :@)
So like do I have to drop the cap.....does that add flavor? :)
This drink sounds fantastic. Need to find me some of that Yuzu Juice.
0:40 This happens to him somewhat frequently. I also like how each of these are filmed in one shot and isn't over edited.
His liquors are likely chilled and may sit out a few minutes and if there is enough air the pressure would build to pop off the caps when he opens them without a firm grip.
@@1337billybob just giving him a hard time. I love his videos and how the leave in stuff like this.
Do you think triple syrup could be a general replacement for simple?
Replacement? No. But addition to your basic cocktail syrups. Yes
Where did you get that bottle you keep the triple syrup in?
I got it from crewbottleco.com
Thanks!! Been looking for a nice bottle to keep syrups in.
I'm new to mixology. I'm not legally old enough to get a job as a bartender or drink at all for that matter. I can still make virgins at least or drinks without alcohol. That being said, I've come up with my first recipe that includes liquor. I'm not sure exactly how it will taste since, y'know, I can't exactly handle or drink alcohol. BUT I felt like putting it down here in the comments for people to try and make. Who knows? Maybe the educated barfly himself will make it. I call it "Lemon-Lime Swing." Who knows? Maybe Leandro will make this one.
Ingredients:
2 fl oz
of "Johnny Walker Swing Blended Scotch Whisky."
1/4 fl oz of lemon juice.
1/4 fl oz of lime juice.
1/4 fl oz of simple syrup made with unprocessed sugar.
Top off with Ale-8-one Heritage ginger ale.
Shake the first four ingredients together with ice and strain it into an ice-filled sling glass. Top your drink off with Ale-8-One Heritage ginger ale. Garnish with a peel of lemon and lime.
Has anyone seen fresh Yuzu fruit to make fresh juice? I have not seen these in store and wondering if it is possible to get fresh.
Garnish is a solid 9! An 8 for appearance with 1 point addition for technical use in its creation (mandolin) 😂.
Oh boy, that shake.
Looked like he was sending a shout out by doing the "Steve the Bartender smile". Ha!
Just curious, do you think Rose's lime would work in this? I feel like Gimlets are the only acceptable time to use it but I'm not sure how it would pair with the yuzu or triple syrup.
I don’t think it would work as well and it’d be overly sweet
You really shouldn't be using Rose's lime cordial for anything; it's a pretty low quality product. Lot's of great recipes online for making your own cordial, and it's not too difficult. It will really elevate your Gimlets.
In this drink though I think it would be hard to balance the cordial with the triple syrup, which is an essential component, but if you have all the ingredients there's no harm in trying it out.
@@jeremybuckets actually there’s a video here on Barfly for making Rose’s Style Cordial at home :)
I need someway to get some other "exotic" ingredients I haven't tried yet like yuzu.
Would Roku Gin not be the more appropriate choice?
I think the flavors are not contrasting enough with Roku. I know the temptation is to pair things with similar flavors and sometimes that works and other times it doesn’t :) not that it’s bad it just isn’t that different.
@@TheEducatedBarfly sounds plausible too. Only one way to find out :P Also thanks for the quality content!
He doesn't use Bombay Sapphire because, generally speaking, there's a better gin for pretty much any other cocktail. Craft bartenders don't use it often for a reason.
Leandro, for goodness sake, please rinse off the cap after you drop it on the floor. 😂
My floor is clean there’s no need. 10 second rule 😂
Whatfor is covers a bottle with what? Yes alcohol.
Any replacement for the triple syrup
Yeah any syrup simple honey or agave would work fine just dial in the amount to your taste
I love gimlets. Now can I find Yuzu juice in Eastern Iowa????
Amazon
@@TheEducatedBarfly omg of course. I mean I bought my soul off there why not this??
@@carl_busch right? 😂
For the triple syrup, are the 3 syrups all 1:1?
Yep
Big hit for having to use a clip-on
Does the .25 oz of Yuzu get lost in the cocktail?
Not at all! Yuzu is insanely tart and any more than .25oz would dominate the drink
@@TheEducatedBarfly I found some cold
Pressed Yuzu essence (Yuzu Juice + Sea Salt). Works really well especially with salty notes.
Hey Educated Barfly✋
In your GOLD RUSH video I get to know about Triple Syrup and it’s recipe i.e
1 part sugar syrup
.5 part agave syrup
.25 honey
So I want to know either u mix them all individually or u make it in a pan or stove with all the ingredients like we make sugar syrup(1:1) by simmering on stove.
In that video also I ask this question but I don’t get a reply. Hope to looking forward from hearing with you this time.
Well this time also this video is also knowledgeable and awesome as always.
Keep going and keep them coming.
Love from India🇮🇳❤️🙏🍾🍸🍻
Dude you'd be doing triple the work and throwing the water content off because you'd have to blend them mtogether when you boil again. Use common sense and stop complaining
I mix them as syrups, and there’s good reason for this as each component will dilute differently and it would be tough to get the same consistency, make sure the sugar dilutes properly etc. honestly i dont see it as soo much work to make each syrup than blend them, but I’m all for someone trying to make it outright and reporting back!
.25oz Yuzu because its like $10 bottle. I'm kinda surprised that you didn't tweek it and used Japanese Gin
Yeah Roku May have been nice In Here but honestly I don’t think there would have been enough contrast in flavor with Roku :)
Oh garnish game 7 imho*
bombay sapphire is honestly one of my favorite gins, and my bartender BF always gives me shit for it haha
It’s fashionable for bartenders to be anti-Bombay for some reason 😂
Yuzu gonna call...
Not sure what's more dangerous - a Mandoline or a good strong drink...
I miss the banter and all the content you had before :(
Other than banter what other content do you miss?
@@TheEducatedBarfly Context... the history of the cocktails, anecdotes (personal or not) around the cocktail, details about the spirits or ingredients being used, techniques used (even if repeated in other videos). All of this context surrounded in good banter really helps learn the lessons and generates interest. To me, at least. I love your channel, just thought I had to say this :)
@@maquinacinematica hey thanks for that! I appreciate it. Always do history when it’s available (this particular cocktail happens to be a modern one) but definitely am thinking about going into more detail about each bottle I use etc. that said we cut longer versions including banter and release them to CZcams members and Patreon now.
We’re opting for going back to a shorter cut for a CZcams which was what we did originally.
Does anyone else’s OCD kick in every time he puts the fine sieve on the counter after straining the cocktail instead of putting it on the cutting board to keep it clean
Thanks, I hate you now. :D
1:05
A bartender once told me the face you make when you shake is the face you make when you’re having sex
Too harsh, Marius.
Yeah!
Bruh doesn't Bombay just overpowers its drink?
Nope. It doesn’t at all
anyone that likes Bombay Sapphire can not be trusted 😔
First chill your glass my friend and using hands to put ice to shaker is very disgusting 🤦♂️
Everyone who likes this comment wants a Marius face reveal