How To Start Creating Your Own Cocktails Feat: The Caipirissimo
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- čas přidán 19. 06. 2024
- This episode is all about exploring one of three major techniques employed when we want to start creating cocktails of our own.
It is time guys. You are now ready to start creating cocktails of your own! But how to go about it? With the multitude of ingredients out there and nearly limitless combinations of ingredients how do you get started? Luckily there are techniques to cut through the noise and create something of your own and that's what we are exploring in this episode. I am eventually going to bring you a series of three videos explaining major techniques of creating bespoke drinks with examples. The next videos are off in the future and due to the nationwide lockdown due to COVID-19 I'm not quite sure when we'll be able to get to them, luckily Marius and I have a small backlog of videos to get us through on our schedule, but just know that we are working on solutions to keep going through the health crisis we find ourselves in. Anyway, Hope you enjoy the video and I'll see you in the comments!
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Here's The Specs:
1oz (30ml) Mezcal
1oz (30ml) Select Aperitivo
.5oz (15ml) Simple Syrup
4 Lime Wedges
1 Barspoon Casters Sugar - Jak na to + styl
Cunningham's Law: "the best way to get the right answer on the internet is not to ask a question; it's to post the wrong answer."
So True LOL
these videos are really underrated. Always great information and you learn a lot.
So, I'm a biologist, not a chemst or physicist, but still I think you're right about the ice thing. It makes logical sense that more ice, especially when in a liquid, which is a better conducter of temperature than air, would keep itself and the drink colder for longer and have slower melting.
LOVE your ending discussion about each liquors used. Really helps us imagine how the drink would taste! Plus its fun to see a pros go-to mixing spirits.
This video has no dislikes. I am very pleased, this video is a masterpiece.
Thanks for the cocktail lesson. I really appreciate having a starting point.
I bought the cocktail codex book last month! Very informative, gorgeous photography, and it's a nice centerpiece for my bar at home. 👍
Dave Arnrold explained the chilling and dilution with ice really well in liquid intelligence
Yes he did. And I read it, but he didn’t mention (I’m pretty sure, I did check) Pebble/crushed ice
Yes he did. And I read it, but he didn’t mention (I’m pretty sure, I did check) Pebble/crushed ice
Oh that brand new bottle sound!
What a great episode! Have been waiting for something like this, I absolutely adore it. Love the end part with explaining why you use the brands that you do. A deeper dive on the spirits would also be greatly appreciated, great Idea Marius. This has to be one of my favorite episodes ever.
I had all these ingredients! What a great cocktail. I'll be impressing friends with this one for years.
So many great tips. We've found that one of us is really good at mixing and matching things together and the other has more of a struggle with combining flavors that work well.
Scientist & Doctor here.
The answer to the question is simply surface area.
You did a great job of explaining the theory. Pretty much spot on.
Hydrogen Bonds come together when the pebble ice is packed interlocking the pieces to one another "acting like one large cube" more so than when there is less pebble ice in the glass. When packed, the pebble ice has LESS surface area and in fact less susceptible to 'nature' aka melts slower.
Thank you!!!
It's just thermal mass. When you shove more ice into the glass, less will melt. If you throw a couple ice cubes into a cup of hot tea, most of the ice will melt quickly. If you dump a cup of hot tea on a frozen lake, very little ice will melt, and indeed the tea itself will rapidly freeze. The thermal mass of the lake can rapidly absorb far more heat than the tea contains.
Surface area of the ice itself is relatively uninteresting, because most of that surface is surrounded by liquid. The only way surface area of the ice matters is if the liquid is not extremely close to freezing temperature, and in that case lower surface area will help prevent melting, but at the cost of a warmer drink.
Wow posted early after the late night cocktail live feeds 👍👍
About the Lemon and Lime discussion:
The origin of these names lies in the arabic name. However there are also some Languages where Lemon is named after the plant genus of Citruses like in German "Zitrone" while lime is called "Limette". Limette can be translated as little Lemon. So i guess there are some languages which don't differentiate between these closely related fruits other than big lemon and small lemon or Zitrone (german), citron (french) for Lemon and therefore the term lemon ist still free as their name for lime.
It's fascinating that as small as the world is these days, there are still these large differences and confusion can occur
Very (VERY) good initiative
when I saw it I was like "how come I haven't seen that one yet?" and then realized: it just came out!
I’m going to love these videos for creating drinks!
He’s right, I’ve had this question in thermodynamics
The drink is certainly visually appealing with the bright colors and snow cap. Going to have to wait on ingredients though.
In Chile, until recently, we didn’t have lime, so everything was lemon, in fact Sprite was a lemon soda when I was a kid.
nice line up of wellers in the back there...
Probably I will be banned for "spamming", but this is one of the best and most informative videos I've seen in a long time. Great content!
Very informative...
Thank you for sharing...
I got excited when you said it was a Caipirinha variant, and the drink looks great, but it would be cool to have more things to do with my bottle of Cachaça.
Yea, in Ecuador we call them limón. And yellow lemons aren’t very common, but would be called yellow lemons. Limas for us are these larger green citrus fruit, almost like a green grapefruit but sweet. Also on the ice, totally agree. Using pebble ice, you def need initial ice to bring it down temp because otherwise in a glass full of pebble ice (i.e. lots of surface area), the room temp drink will just melt a lot of that ice as it cools. Also you’re likely not getting that close to 0C with the initial whip shake, it’s not enough ice to do that. Thinking about this I was giving me flashbacks to freshman year general chemistry lab where we literally watch water freeze and ice melt. Great video guys!!
I make gin cocktail that I came up with from time to time…2 oz of good gin, 1 oz of Fresh squeezed lemon juice, 1 oz of raspberry juice, 2 oz of pineapple juice, shake in a tin vigorously for 20 seconds with a big chunk of ice. Strain into a martini glass. Garnish with a couple raspberries and a strip of lemon peel.
Great vid - Love the ice explanation
One of your best videos! I like when it’s more teaching and less about merch/promoting. Especially like when you reviewed the Aperitif. Thanks!
So much great info! Great points on deconstructing/reconstructing a cocktail!
Like in advance, then i watch it. This channel is the best!!
This drink is absolutely delicious omg
This is my abslute favorite Channel here. I love the way you talk about all drinks. Your masterclasses are amazing. I Hope i can Go to Melbourne to visit Bomba some time.
Beijos do Brasil
I always appreciate the mention, Leandro! It seems like pebble ice & Surfside Sips go together like peas & carrots!
Yes. Yes they do!
A way to think about high vs low amounts of ice: the more ice you add, the less "dilution per second" you will get, as it holds the temperature longer, therefore prolonging the melting. Obviously if you wait long enough, it will add more water in total as all the ice melts. So to recap: the more ice you put in the drink, the longer it will stay below zero and the ice will melt slower and add less water.
Regarding your question with the shaker: By shaking you add energy, which will melt ice faster. Additionally by quickly moving the shaker through the air you are essentially heating the shaker to room temperature by convection (of course, the ice in the shaker will have a bigger effect and cool the drink). The more ice mass you add in the shaker, the faster it will cool its content and the less it will dilute. However once it has reached the desired temperature, there is nothing to be gained. Moving the shaker rapidly through the warm air afterwards will just melt more ice and dilute the cocktail. What form the ice comes in (big chunks vs. pebbles) only changes the surface area of the ice! And if you have more surface area, the warming of the ice (and subsequent cooling of the drink) will simply speed up (pebbles) or slow down (big rocks).
Takeaway message: Pebble ice cools and dilutes faster when shaking, so be careful with it and use big rocks when shaking hard-to-combine ingredients. In my opinion there is nothing to be gained from it except for the ability of an open-gated pour for a cocktail with crushed or pebble ice such as the Caipirinha. My suggestion for these would be to muddle in the glas, then strain the liquids from the glas in the shaker, add ice cubes, shake, then strain again into the glas from before and add pebbles.
Here in Brazil we call both "Limão" (Lemon), what happens is that we have a huge variety of lemons (I can count at least 7 types). In this case, the one you call lime is called Limão Taiti (Tahiti's Lemon), and the one you call lemon is Limão Siciliano (Sicilian Lemon). And as far as I know in Portugal they use the same distinction as in the US.
But it depends on which region in Brazil you are.
Here in the south we call the Tahiti's Lemon, just lemon. And the yellow one, sicilian lemon. But yeah, there's more lemon's than i can remember
In France we say "citron" for lemon and "citron vert" (green lemon) for lime. It was a shock for me as well when i discovered other countries didn't the same haha. That's probably why you heard people say it this way in Africa.
In Poland we Say cytryna for lemon and Limonka for lime
You said that you were cutting the lime into quarters when you really cut it into some eighths. But that's just nitpicking, informative and great video as always.
Well what I meant was that you’re only adding 4 pieces to the cocktail, not 1 full lime cut into quarters 😂
There is something to be said about the insulation of ice. Happens with packed snow too, internally the snow/ice isn't melting at any particularly fast rate. Similar deal with a big block of ice, would be interesting to see a comparison between Block Ice, Lots of Pebble and Loose Ice
www.cookingissues.com/index.html%3Fp=4585.html has a graph regarding chilling rates of different sized pieces of ice
Great video as always.
I had an idea for a possible video. “Cocktail categories”. Maybe a video on how you would categories cocktails, then make your favorite or most well know from each.
For example; “Spirit forward”, “Sours”, “Duos and Trios”, “Highballs and Fizzes” etc
Quarentine Negroni: 1 oz Punt de Mes, 1 oz Gin (I used Principe de los Apostoles, an argentinian Gin with Mate leaves) and 1 oz Aperol, with Orange/Lemon twist garnish.
Cheers
You're absolutely correct that the more ice you put in, the more slowly the cocktail will dilute. In theory, a big rock would be even less dilution delivered even more slowly, because that ice could melt slowly enough to never actually bring the drink to -3 or -5C, but if you want your drink kept at temperature there's nothing that would beat pebble ice to just below the top of the liquid level (once you're drinking from it, you're exposing more ice to the air and it's really at that point that a big rock keeps you from over-diluting your drink by waiting for too long).
As a certified Ice Scientist P.h.D, Leandro is very much right about packing in as much pebble ice into a PEBBLE ice requiring drink. It would seem, from an outside view, that the extra surface area of the pebble ice would over-dilute, but as he stated, getting the drink to temp and dilution properly, you avoid that problem.
It's so nice ☺️
I came up with two: the blue raspberry: Equal parts rum, lime juice, blue curaçao, and Chambord. And a variation of the Amaretto Sour: same as before but add an oz of Canadian whiskey to add some bite.
Needlessly technical comment...
The ice isn't chilling the air. The air is melting/warming the ice. Second law of thermodynamics - heat travels from warm to cool. 😁
Love the show!
I like modifying the recipe for The Last Word (equal parts gin, chartreuse, maraschino liqueur, and lime) by simply replacing like ingredients with like. It's a good way to experiment with pairing of flavours.
Fully agree on the pebble ice. That’s why most tiki drinks use pebble ice .
Campari, Aperol, what’s a good alternative for the aperitivo?
Looks good, I want to do that; lime, sugar, mezcal muddle, with added cachaca amburana, maybe a BlackBerry liqueur as well.
top vid mate
I usually experiment with
1-2 types of hard booze(gin, rum, brandy, tequila , whisky etc)
1 or 2 types of liquer (herbal , fruit, mix, amaro)
fruit juice+ rind,
syrup or sugar (sweet bits ,optional)
bitters dashes(optional)
Hi Leandro, pronunciation of Pilla was perfect no worries! So for example if I use Select instead of Campari I could have a Negroni Veneziano and that's be a new cocktail? ahahah cheers!
Nice video ,very interesting points ! totaly true about lemon name, in france we say "citron" (lemon) and "citron vert" (green lemon) for lime
Man I forgot about that! Caught me off guard my first trip there! Thanks for the throwback👍
Hello! Marius is totally right, in Venezuela we call it Lemon instead of Lime, so there are green and yellow, but both are lemons! 😂😂😂
in Brazil lemon and lime is the same thing. If you need to distinguish, the yellow ones are sicilian lemon.
Gracias
In México we have lemons (green and yellow) and limes (green and really sweet) so for us it is not odd ;) salud
This is a video made a year ago but just wanted to say what got me into cocktail making was messing with the Scarlett O'Hara drink and made a good simple drink into a 3 step,amazing drink
I love his point about recreating from the old recipes. I lot of people don't realize that's where all cocktails come from. Everything is a riff on something else.
6:32 in warmer climates the chlorophyll in the fruit doesn’t die off so most citrus stays green. typically oranges and lemons in countries close to the equator stay green when they’re ripe. That might be why the name limon is given to both lemons and limes.
New to your channel. Would you mind going over some of your most useful books you have in the background?
I have a sort of love-hate relationship with bottle reviews like the one at the end of the video because I love to hear more about ingredients, but then i hate that I really want to buy them all... However Leandro's pronunciation of Pilla Is perfect, cheers from Italy
I just throw whatever juice I have in the fridge then chose one random booze and liquor into the shaker to make my drink of the day 🤣🤣
Dude! I love any mention! But, that straw did look good in that drink! Right?
Well color wise it was great I was just saying that I didn’t select the right size straw because I forgot them outside LOL. But all your straws look great! You know that!
Here in Brasil, lime is lemon taiti(the country), lemon is lemon from sisili, and so on
In my home city, a company called Frappe & Sons creates bitters. They have a rhubarb flavored bitters you can buy. Mixed with an apple pie flavor that could really be something.
That sounds great for a old Fashioned riff! 👍
The pronunciation of Pilla was good man ;) BRAVO
Thanks!
@@TheEducatedBarfly pleasure :)
Italian here
you almost got the word Pilla: so the first P is the same in both languages, the 'i' is prounaunced like your 'e', for the double 'l' it's actually tricky for you because in english you don't have that sound: you can get close by prounouncing the first 'l ' in the word lemon and then strech the sound like if it was 2 letters long. The last 'a' is prounounced the same as the 'a'in the word 'track'.
Which amaro would work in place of Select if we can't find it? Thanks. Great video.
Campari or Luxardo aperitivo or Aperol
Used Camapri for this and made some with plantation pineapple rum as well instead of mezcal. It's a great base to work with. Cheers
Wow
I have a wish for a future video: can you make a video where you talk about all the different types of ice? What the different types are doing to the cocktail and (my biggest question mark) when i create a whole new cocktail how can i figure out how I can choose the right type of ice. Would be Awesome!
PS: Really nice video. You gave me some good new tips :-)
Yes that’s a great idea especially since Ice is such a misunderstood topic
Love the videos. You should create a cocktail called the Algorithm for the four pillars of CZcams.
Done and done
As far as the ice question, does it really need the initial dilution from the whip shake? If it just needs to be chilled then why not skip the whip shake with ice and just pack it with ice? Less initial dilution but it still gets down to temp from all the surface area of the pebble ice
Also I do agree with you about the ice
Yeah it does need that dilution, firstly your getting the cocktail down to temp which will slow dilution from the added ice and secondly you’re going to want the ingredients to mix especially since I used actual sugar crystals on top of simple and lime
More ice = more thermal mass = less melting = less watered down cocktail
I'm curious how pebble ice does compared to a large cube, because there is a LOT more surface area with the pebble ice vs a large cube. I would that equal masses of pebble ice vs a large cube would water down / melt in a drink at different rates (pebble ice faster) but both would be slower than normal average sized cubes
The description of the thermodynamics stuff starting at 9:30 is reversed as far as the direction of FLOW of energy. The hot is going TO the cold. (It doesn't "seem" that way to us, but that's just the science.)
Nice flex with the Wellers back there, did you get all those in SoCal?
Yes I did
Awesome, great score.
Deep dive in amaro and aperitivos yeahhh
Definitely on our list
I was in Brazil and I'm pretty sure they referred to both limes and lemons as "limão" which is more or less pronounced similarly to lemon. So yeah, a lot of places do conflate limes and lemons.
leandro "See you guys on another time" me: "not if I see you first " :P
I've found on the internet that the pronunciation of Pilla is /Pē"•lə'/.
drinking it right now , with a bit of change because I dont have Mescal, so I used Tequila. And damn its deliciois! But one question, whats the use of the sugar because you already use sugarsyrup. Just wondering. Cheerz from Belgium
I split 3/4 of an ounce of sugar into a sugar cube 1/4oz and .5oz simple. The simple will work immediately to balance the drink the cube of sugar will dissolve as you drink making it a
Little sweeter as it dilutes, basically sweetness on a time release
@@TheEducatedBarfly Clever! But for an explainer that info definitely should have been in the video. :-D
the thing is i usually try to make a cocktail just by trying things based on my experience with those flavors, seems to me like this is another way to make a new cocktail.
For the sake of consistency, how would you feel about a lime cordial over the muddled limes?
I mean it would work, but it would not be the same.
Ice keeps ice cold. 🥶 🧊 ❄️
Have U tried the el guapo by Sam ross, caprioska with tequila instead and 4 fans of hot sauce
I’m drinking a Deadpool Lemonade. Ok it’s just a gin and tonic made with Aviation gin and lemon tonic water, but it’s still pretty tasty.
In germany a lime is called 'limone'. A lemon is called 'zitrone' so basically closer to citrus-fruit in general. I can see how people call limes- lemons because of that. Maybe it is simular in other languages as well.
Nice cocktail and video as usual.
Greetings!
Same in polish, lemon is cytryna whereas lime is limonka.
Lime heißt auf deutsch Limette. Glaube niemand sagt zu einer Limette Limone.
In Slovak and Czech lemon is citrón, lime is limetka. In Spanish it's funnier. In Spain lemon is limón and lime is lima, but in Mexico it's the other way round. Presumably it's because limes are more common in Mexico than lemons are, while in Spain and Europe in general the situation is opposite? Who knows. US has this cocktail called daisy in late 1800s which was basically spirit, orange liqueur, lemon juice and sugar. When it got to Mexico a few decades later, they swapped the gin or whiskey for tequila and the lemon for lime, because they were more available. And people would order it in Spanish - margarita (daisy).
@@colin_____ hast du recht geht beides. ergibt aber in der namensdebatte mehr sinn um zu erklären wieso es da zu verwechslungen kommen könnte
The ice question is actually pretty complicated. There's a lot of factors going on. I think you'd only get a real answer through simulation or experiment.
But personally, I think dilution would be almost the same with a big cube or equivalent crushed ice. Both would chill to 0C, and then the problem boils down to heat transfer from the outside world to the glass, with all incoming heat going into melting the ice. Because the surface area and temperature of the glass would be much the same, the rate of melting would be as well
In France for lemons we say citron jaune (yellow lemon) and for lime we say citron vert (green lemon)
Great video, but just a heads up, in "The Craft of the Cocktail", Dale DeGroff and George Erml put a caipirinha variation called "Caipirissima" using rum, so maybe the name is not the best pick as it could be confusing.
Ah didn’t know buuut still not changing the name 😂 Thanks for the heads tho
I’ve been trying to find/make a potential favorite cocktail but I seem to be very picky. It might be because I have a sweet tooth and some of the things I’ve tried to create have been too tart for me in their original specs. For example, the bees knees. Or they taste too strong or burn, like a Manhattan. Would you (or someone else) have advice for someone new to cocktails who wants to find drinks I would really like if I want something that doesn’t taste like it’s non-alcoholic but doesn’t cause them to make a face?
Have you tried just increasing the amount of sweetener in some of those classic drinks?
Here in Colombia we call that fruit a "Limon".
In Costa Rica that is in fact called a lemon :)
A Lime is a Limoen in dutch. A Lemon a Citroen. You take influences,from other languages. For instance: A lime (from French lime, from Arabic līma, from Persian līmū, "lemon"),we ended up with limoen. Citroen is obviously taken,from the whole citrus fruit family. With thanks to wiki,for the french,arabic and persian variation lol.
Green lemon or local lemon in indonesia , limau ,nipis so many different names
Great Video. I like the explanation! I like to make variations of popular drinks as well.
Hi there... Here in Brazil... everything is lemon... but we have several kinds of lemon, what you call lemon we call
sicilian lemon...
What happened to the four pillars of CZcams?
We figured you got the hint by now LOL
Just wondering why don't you muddle the fruit before you add the rest of the ingredients?
Dutch person here: a lime we'd indeed call lemon (limoen) but a lemon we'd refer to as a "citroen"
-not to be confused with a Citron, which is like an evolutionary predecessor to many of the citrus fruits we have today.
Similar thing with German. Makes for interesting conversions when you travel and trying to explain a recipes when you don't speak the language that well.
@@Barprints citrusproblemati(e)k
The Greek word for lime translates as scented lemon 😄
There is a randon Cocktail Name Generator... we let it give us like 20 names and threw together what sounded like it would fit the name...
Let's say it was hit or miss 🤣
i always thought it was interesting that the Polish word for lime "limonka' is more close to the word lemon and the word for lemon is 'cytryna'
It's off topic but do you remove all the books and bottles from behind after each recording session? You should get few thousand extra subscribers just for that effort! Hehe
Keep you in shape though! Cheers