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If you were using the vodka-preserved version of this (i.e. completely replace the filtered coffee with vodka) in your Ultimate Espresso Martini template, what final specs would you use for the cocktail?

Legends say It took 528 years to get the video finished

i need to buy fernet branca

Didn't even realize you made an orange liqueur video. Another fantastic job.

Sound like a fantastic cocktail! I have to try it! Couldn't one use some whiskey stones for the original macunaima if over-dilution is a concern? They might distract from the color though, so they'd need to match the cocktails look

it was tasty thanks for the recepie

As a brasilian...i need to try this macunaima variation...really nice cocktail. Keep walking

Looks amazing!

This sounds amazing! Can't wait to try it ☺️

Soho house worker, here. Back when “House Tonic” was introduced to the club, we had 4 different drinks and this was one them. The original recipe called for 7 leaves of coriander. Cazadores rep, agave, lime.

Been looking through all videos mmm no recipes??

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Thank you!

is the use of espresso primarily due to grind size/easier extraction of the remaining solubles? Have you tried this with any advanced fermentation/process coffees? I imagine a nice co-ferment or natural process really being awesome in this recipe.

I INSTANTLY followed your channel! Thank you 😂

good job but consider brewing and chilling the tea and mixing it with the milk before curdling, it’ll help filter out some tannins and round up the drink even further.

I do this at home and freeze the pineapple chunks as solid as they will freeze, then use them in place of some of the ice when making a drink with the pineapple rum.

Good video and tips. I got myself a second hand Nespresso Vertuo machine for about 15-16 £ Does a great jon extracted straigt into a chilled chacker filled with espresso-liquor, sugar-suryp and vodka.

This sounds great! I make a tasty syrup using the peel and core of pineapple, allowing me to eat the fruit and making it a lower waste method. Would that work for a rum infusion too?

Since your move, I've been really enjoying your videos; I think the pacing and the way you're taking time to explain what each ingredient is doing in each drink is a lot of fun to watch! Something you seem skilled at, which I've always struggled with, is controlling acid balance in drinks. Coffee makes this a bit tricky of course, and to me that's one major reason why I often don't include coffee in my cocktail brainstorming very often. If you have any thoughts or methodology for thinking about coffee in cocktails in general, I would find that incredibly helpful! Your workshopping videos are kind of approaching this topic too and I've quite liked those. But I'd also enjoy a broader look at introducing cocktail ingredients into our..let's say "dictionaries" of flavors we can understand and manipulate. It's possible that seeing more of your development process for these drinks would help too. I understand that it's not trivial for me to suggest showing more failure! But I kind of wanted to see Pirate Radio 2.0 too. Now and then, I think that would be fun too! Thank you for the great video!

Subbed, this course is fantastic. I’ll be sure to share with my friends.

Seed oils! Let's put seed oils in our tea. Brilliant and doesn't reduce your life expectancy.

Isn't clarified oat milk just water?

Fabulous!! Yummm!!

Absolutly inspiring!! Love from Hong Kong❤❤

Very cool!

Anybody ever try frozen coconut water chunks instead of regular ice?

Quick tip. To hone a serrated knife use your honing steel and slide the knife down with the steel vertically held on a bench top. Cloth or tea towel on the bench to keep everything firm and not slipping. Take your time and allow the knife’s grooves to fit along the length of the honing steel. 3-4 downwards strokes should bring the blade back into play.

❤

This looks beautiful, will have to try someday soon!

I am a little confused as to how you used 840ml of liquid and ended up with what appears to be about 200ml of drink. Is there another 600ml in the fridge?

Takes him a long time to get to it.

Looks amazing! Hopefully, will be starting a coffee/espresso series at the bar I tend. Obsessed with coffee cocktails, lately!

Can this be sped up with a sous vide ?

Very informative. I am a coffee nerd. Quick question/ Have you tried with espresso fine ground coffee and adding a little bit of water to make it damp/ slightly wet to work the same way as used pucks? Fully onboard with Upcycling the used espresso pucks and that’s smart but the reason for my question is that you are already using puck that are extracted, therefore a fair amount of the compounds have left the puck. Any experience with freshly ground coffee?

Nice video, How long can u keep your "iced tead" in a fridge ?

Actually, "onion juice" is a thing in Poland (or at least used to be).

Hey. Love the channel, sorry that I stumbled upon it just this week. Your content is just like how I would imagine doing it. Great pictures, precise and clear content and what a content that is! On this one, I used 90 g pucks, 90 g Dark Muscovado sugar, 70 ml dark rum, 20 ml Grand Marnier. I also dropped a couple of orange peels. Yield after 10 hours was about 110g which is less than my expectations but still OK. I didn't use any filter coffee, but added some water after extraction. Hoping to try out more combinations. Cheers and thanks.

I've made a clarified punch like this before and it's incredible. But I didn't realize two things: 1. Oat milk could curdle and be used for clarifying 2. That you could clarify non alcoholic drinks So the mechanism is that the curdled bits do that actual clarifying, right? Do you have to have a tea based drink to clarify it? What else is needed? Could I clarify a coffee based drink? A dr pepper based drink? Could I clarify water?! Where does it stop? Also, thank you for an interesting recipe. Looking forward to trying it out.

throwing the glass filled with your poured drink in the freezer is a trick used for Ramos Fizzes before you top it with soda to create that lift. Makes sense it is used here too.

Thanks for the recipe! I just ordered those three rums off of chips liquor. My first time buying alcohol through the mail.

It's a vegan milk punch. I didn't think oat milk could do that; really cool.

Souffle is a baked dish right? Doesn't the raw egg white hinder the taste here?

Oh man that looks epic!!!

As soon as you mention tictoc sensation, I'm turned off. Instant coffee the killer. Yes, if made correctly (something most bars have yet to grasp), an espresso martini is worth making.

It looks like someone wanted the foam of a ramos gin fizz in an espresso martini. 😅 When mentioning the foam is weird, it comes to my mind that in the ramos, only soda water is added at the end, so there are not two so different phases in the cocktail. In the ramos, almost the whole cocktail is foamed up, reminding of a cream based ice cream. Is it too much of a challenge to replicate the concept for an espresso martini, but properly? 😂 Not sure if the cream interferes too much with the coffee, nor how its absence will impact the foam, but coffee ice cream does exist, so... 🤔

Mate!Great video! Tried this one myself , used a milk frother in the tin just to skip a lot of shaking for the whites lol. Definitely over-rated I think. Looks pretty but bit underwhelming! Cheers man!