The Weekly Stir Down – Subject 001:
Shaken cocktails, peeling like a professional & mezcal
Right now is formally day considered one of my NEW weekly e-newsletter!
What are you able to count on? Cocktail content material in fact! While the e-newsletter has been very inconsistent through the years, it has at all times been centered on drinks and my movies that characteristic them.
What’s totally different? Slightly than solely shameless self promotions of my very own movies, I wish to present a brand new format and new content material, persistently!
Does the e-newsletter have a reputation? That is the place I would like you to become involved – I listed 15 names (some actually common!) and have quick listed 3 so that you can select from – vote right here.
📷 LATEST VIDEOS
15 x Simple Shaken Cocktails – watch video | obtain recipes
Video highlights: Gold Rush, Sherry Cobbler & Milano-Torino Bitter (my private favorite).
OTHER CHANNELS:
🔥 TIP OF THE WEEK
Ditch the fingertip-slicing OXO Y Peeler that everybody at all times recommends and seize your self a BOSKA cheese slicer. These are legit. I’ve been utilizing one for six+ months now and it produces stunning, thick and constant citrus peels which might be particularly nice for quaint and negronis. Watch Jeffrey Morgenthaler’s comparability right here.
📚 RECOMMENDED READING
I’ve talked about Dave Arnold’s Liquid Intelligence numerous instances on my YouTube channel and for good cause. Dave Arnold is the science guru of cocktails. For many years he’s been enterprise experiments to find one of the best methods. One key takeaway that he writes about is the connection between chilling and dilution when making drinks. It’s a should learn for anybody that’s severe about making cocktails and needs to know the basics.
🍾 NEW BOTTLES ON THE BAR
To be sincere, mezcal information will not be my robust level. Over the current years I’ve grown to like this spirit class however restricted entry to mezcal in Australia has hindered my expertise with it… so, I used to be tremendous pumped when La Luna Mezcal reached out in an effort to ship me some samples! They despatched me 6 of their expressions which spotlight regionally grown agave and sampling them aspect by aspect reveals simply how a lot affect terroir and the agave selection has on the ultimate spirit’s flavour and aroma.
90% of mezcal is produced from only one sort of agave (Espadin) and this selection isn’t native to La Luna’s house city of Michoacan so lots of their mezcal expressions spotlight regionally grown agave equivalent to Cupreata (which is native and considerable). Keep tuned for these mezcal’s to be featured on the channel throughout Mezcal Week (Eighth-Fifteenth September).
