STOP Making Flavored Syrups - Save Space & Money!

#wine #winetasting

Stop making flavored syrups! All you need is one simple trick to save space and money the next time you’re making cocktails. The secret is tinctures, which I’ll teach you how to make in two ways: maceration at room temperature, and sous vide. We’ll make 9 options, but we’ll only need 75mL or 2.5oz of each to flavor up to 2 liters of syrup, so we’ll have enough time to test them out in a Daiquiri too! If you are a fan of cocktail hacks, then you won’t want to miss this. So get ready, it’s Cocktail Time!

0:00 - Today on Cocktail Time - Tinctures
1:11 - Base Syrup - Gomme Syrup
2:16 - Maceration Tinctures - Vanilla, Mint, Coffee, Cinnamon, Lemon
3:45 - Sous Vide Tinctures - Cloves, Tonka, Nutmeg, Sichuan Pepper
5:00 - Flavoring syups or cocktails
5:35 - Sichuan Daiquiri
6:37 - Bottom of the Glass - Pros & Cons of tinctures
7:21 - Outro & Recipe

The team behind this video:
Robi Fišer
Sašo Veber
Phantom hand