the kind of quality content I can't believe is free
@cromagnonman7887
3 жыл бұрын
It shows joy and passion for her art.
@victordevillers3899
2 жыл бұрын
it should be.. Bartending is using your taste and smell while being creative. I'm bartending for 20 years, can create mocktails and cocktails and still the best recipes come from the people I serve my cocktails. I always readily share my brands of booz, glasses and tools or answer questions how to do things at home. They always come back for more cocktails and are eager to test and learn. This goes for most bartenders I know. Same with sharing and tasting Syrups, Oleos and Shrubs from other bartenders of getting Syrups, Oleos and Shrubs from the people I serve cocktails. a wise old bartender from the 1920's told me "As a Bartender you're never the master but always the student..be eager to learn and don't mind at all to still make mistakes"... some Bartender accidents created the GOAT's in history
@UnclePete
3 жыл бұрын
I've kept shrubs in my fridge for a year or more. They basically never go bad. I make them all the time from all sorts of fruits. Love em!
@victordevillers3899
2 жыл бұрын
great tip!
@jehsd1234
3 жыл бұрын
This channel is amazing. I have learned so much as a home bartender.
@204jlfleming
3 жыл бұрын
I’m thinking of making a grapefruit and rosemary oleo and mixing with Champagne 🥂
@orange123yoshi
3 жыл бұрын
Cara, you are spoiling us with such high-quality content, this is just amazing.
@LoLGuyLP
3 жыл бұрын
Perfect! I was just looking for some unusual cocktail syrups. Great vid as always.
@ChristianWeitenberner
3 жыл бұрын
Very brave to make the berry syrup with that color shirt!
@usamanasher3900
Ай бұрын
I, too, like to live dangerously
@abhijithhb4795
3 жыл бұрын
Wow. Loved this content. I had no idea that there was something called as "oleos" 😁. Amazing. 😯😯
@davidl5452
3 жыл бұрын
Funny, I knew about oleos but not shrubs. I've made a lemon oleo once and it had amazing flavor.
@tbjtbj4786
3 жыл бұрын
I guess it might go with this video I am not 100% sure. But with the last satsuma we had we made satsumachelo vs lemonchelo . And replace the lime in a in a lime Rickey with it. And being me replace the rey for bourbon. So its a different drink no idea what to call it. But in the pool in this fl heat with a tropical storm coming through was nice.
@azraiel6000
3 жыл бұрын
I would add the spices to a spice bag, so the leftovers can be used on ice cream, pancakes, or toast. That way you won't have to worry about biting into a rogue spice
@Barprints
3 жыл бұрын
That's a great idea!
@casperabysstract1106
2 жыл бұрын
I feel like I "Level Up" everytime I watch one of your videos.
@bheppes
2 жыл бұрын
Heads-up. Not "All sugar is cane-sugar" .. in many parts of the globe, sugar is refined from Sugar Beets, not cane sugar... beet sugar. Love your content ... please keep it coming.
@mixtricks861
3 жыл бұрын
Exactly the video that i needed!!! Good information, love the video and I will definitely try it @home 😍🍹🥳
@aaronjennings8385
3 ай бұрын
In mixology, a shrub is a type of syrup made from a mixture of fruit, sugar, and vinegar. It is used as a flavoring agent in cocktails and mocktails, adding a sweet and tangy taste. The preparation process involves macerating the fruit with sugar, then adding vinegar to create a balanced flavor profile. Shrubs are versatile and can be used in various drinks, such as spritzes, punches, and even water, making them a valuable addition to any mixologist's repertoire. In case this is the first time you have heard this word used this way.
@361Jonel
3 жыл бұрын
very nice job, i was hoping for 1 maybe a bit more advanced syrup, like coconut or peanut but loved the vibe and the explanation
@DonQuijoteDeTijuana
3 жыл бұрын
Nice! I love syrups for mixing just with soda water and having a refreshing drink, or with soda AND a suitable spirit. Here in Tijuana, Mexico, the weather is hot and dry right now, so I like the idea of a strawberry, rasp, lemon-lime peel and thyme or even rosemary syrup soda, maybe with some tequila or gin (never had Gin Mare, but knowing its mediterranean-herb profile, wonder if it could suit that). ♥
@White__Ink
3 жыл бұрын
Excellent video! Oleos and Shrubs are fantastic and have been around forever. My favorite creation is a grapefruit and cinnamon stick oleo. It's Beach Bum tiki condensed in a tiny, potent bottle
@cromagnonman7887
3 жыл бұрын
Are we going to see drinks from your concoctions? That would be wonderful.
@BehindtheBar
3 жыл бұрын
Definitely, we actually just filmed some delicious non alcoholic ones with them (which are easily spiked) 😊
@GaetanLloyd
3 жыл бұрын
I absolutely LOVED this video! As someone who enjoys making drinks at home for friends and family, I'm always looking for ways to modify my workhorse spirits in a cost-effective way, and this is right up my alley. Exactly what I'm going for. Thank you so much!! 😃
@TomRyanMKE
3 жыл бұрын
If I can’t get unwaxed citrus, does washing the wax off with hot water and soap lessen the amount of oils I can extract from the peel?
@bobtiki9767
3 жыл бұрын
Just purchase organic fruits
@BehindtheBar
3 жыл бұрын
I tend to steer clear of using soap on fruit, I’d just do it under water and give it a real good scrub!
@roodyaljamal2033
3 жыл бұрын
Check deemandoo channel on KZitem.. she scrubs the lemon with salt first
@SolCrown80
3 жыл бұрын
Yep. Soap is an emulsifier which means it breaks up oils, so you'll end up washing away all the tasty citrus oils that you wanted.
@davidl5452
3 жыл бұрын
Very informative video. My wife loves adding pineapple to her drinks, so going to have to see how she feels about the pineapple shrub.
@kadmiraal
3 жыл бұрын
Thank you for the awesome content. I did get a bit irked by the 1/3 shenanigan in the shrub part.
@JoeyIndolos
3 жыл бұрын
The part of this that surprised me the most was the very last ingredient - the vinegar in the pineapple shrub. I’ve never thought of vinegar as a cocktail ingredient. I’m definitely going to try this out. Well, all of them at any rate 😊
@JesseCohen
2 жыл бұрын
Figured my first foray into homemade syrups could be just that, syrups. I’ve been making my own simple, and sweet/sour, but I recently branched into heavy syrups, and orgeat. Messy, but fun. So glad I found this. The infinite variability and fairly easy prep tickles my kitchen nerd tendencies. And I’m recently taking an interest in tiki drinks, so the pineapple shrub is immediately interesting, and vis-à-vis, is the French martini. For reasons… Much thanks for all the amazing insights via your channel. Sorry I’m not a patron, yet. Much love from Bodega, CA., US.
@digmyfunk9916
3 жыл бұрын
I love using an orange oleo in my old fashioned in lieu of both the sugar cube and the orange muddle
@markolson1552
3 жыл бұрын
Fantastic content! Nice to see more than just the same old syrup that everyone else has done over and over again!
@armorguy1108
3 жыл бұрын
Love, love, love this episode. I love learning ways to make the spirits I serve taste amazing *and* be able to make this my teetotaling friends feel involved with our parties. Thanks for sharing all this.
@Barprints
3 жыл бұрын
Definitely giving that pineapple shrub recipe a try! Cheers Cara, great video!
@Mr_Ghoulie
3 жыл бұрын
I once made an oleo-style strawberry syrup. Just finely dice a bunch of strawberries, layered them in a jar with layers of sugar, and let it sit for a few days (shaking occasionally.) The strawberries were good on their own. But, I used the syrup to make a flavored whipped cream (or mousse.) I put equal parts of the syrup and heavy cream into my whipped cream cannister, added the nitro cartridge, shook it a lot, let it sit for a few minutes, and it made a really good dessert. I've done the same with raspberries with lime juice. Good combination.
@BehindtheBar
3 жыл бұрын
This sounds yum, I might have to give it a go!
@titorojie3144
3 жыл бұрын
Very helpful inspire me to create new cocktail especially with that classic technique oleos…cheers ! To cara and team! All the best!
@Barprints
3 жыл бұрын
Making your own syrups is a game changer. You're in for some good times playing with these.
@PKSullivan
3 жыл бұрын
I've had good success with a different shrub technique - soaking the fruit in vinegar, then draining off the liquid and packing it in sugar. This preserves the fruit inside the shrub. It's how I make cocktail cherries.
@Jazz-and-Coffee
Жыл бұрын
Great video! LOVE the music btw! I made this a couple years back and bought Monkey Shoukders blended whiskey and I topped it with a Tallisker Storm (that I got at Costco and had no idea what to do with this Smokey-iodine beast until I discovered this cocktail 😅). I’ve heard that Johnny Walker Black is smooth too and will try it. . Also: I LOVE any cocktail with lemon 🍋 juice! Do you have a video on Corpse Reviver? The smoothest most elegant cocktail with the weirdest name. It’s complexity blew me away.
@BehindtheBar
Жыл бұрын
Sure do! kzitem.info/news/bejne/unxjm5egbKaee3o
@robertgardner1498
Жыл бұрын
Wonderfully informative. Loved that mess... Now I know it's not just me! Does persimmon work for Syrup, Oleo or Shrub? More to the point, would it mix well in anything? We have a tree that is about to get harvested and thinking I might let some ripen a bit more to increase the sweet. Thanks again for the amazing content. I hope you are having a fabulous weekend!
@BehindtheBar
Жыл бұрын
So I tried to do some infusions with persimmon when they were in season during winter but I didn’t get much flavour from them to be honest - I think a syrup would be the best bet as you’re adding some heat so hopefully would draw a bit more out!
@naicesmassun8442
3 жыл бұрын
Cara. I loved this. Thank you very much! 😊
@joshayala9022
3 жыл бұрын
So crazy this showed up today, I was just looking for a good pineapple shrub recipe. I’m recreating a cocktail I had once that had pineapple- ancho chili shrub, mezcal, honey, clove and grapefruit. Also, I got a recipe for a pineapple cordial from a bartender once that was exactly like the shrub except he added white wine instead of vinegar. He’d use it for French martinis for better color and since it has a longer shelf life than the pineapple juice.
@gothxx
3 жыл бұрын
Sounds delicious. Will try it!
@austinwilliams3305
5 ай бұрын
Pineapple shrub can also be made with the fruit on the skin that would usually be scrapped, just needs a wash beforehand 22:51
@boozewithbones6724
3 жыл бұрын
You have the best videos! 💛
@markvonneumann4
3 жыл бұрын
Pink peppercorn is native to South America, though it's spread around the world nowadays. We also call them Aroeira here in Brazil.
@leewardstyle
2 жыл бұрын
"So. Now you know what the hell I'm talking about. And why they're awesome." (And like that I hit the SUBSCRIBE button!)
@dannyk1818
3 жыл бұрын
Went to the grocers today after watching this video, which was a mistake. 😂Apart from lemons and limes I bought close to everything that was in season: peaches, apricots a melon and a watermelon. Also frozen berries. I’m basically going to reenact this entire episode :)
@josephrsinioii1172
3 жыл бұрын
I love this
@Barprints
3 жыл бұрын
A few game changers in here for sure! 👍
@Luckyluc2911
3 жыл бұрын
Nice video, i only lost the point where can you use these "syrups" for? Additional or substitutions?
@BehindtheBar
3 жыл бұрын
Either or really! They’re all great just lengthened with soda water and you can spike with your favourite booze. Otherwise try substituting the berry one in for raspberry or grenadine in classics, and the oleo in for regular sugar syrup in something like a Tom Collins. The pineapple is a little trickier because of the acid - it works really well in something creamy like a Pina Colada to cut through the richness!
@B0mbshell_
3 жыл бұрын
Nice video as always! For the berry recipe, I'd definitely pierce the cardamon pods to get the flavour out of them better. Gordon Ramsay does it in his recipes, so it can't be wrong for a syrup, right? :D
@anandsrinivasan8969
3 жыл бұрын
The science teacher in me (my day job) says to cut ups the peels into smaller pieces so that you get more surface area for the interaction with the sugar. Hopefully more syrup per peel. Would that work?
@BehindtheBar
3 жыл бұрын
I’m sure you’d know better than me but I guess I though that because they’re so thin anyway, cutting them doesn’t add too much surface area? But definitely worth a try!
@woopize
Жыл бұрын
is "oleum sacarum" only made with citrus by definition? I made one with red and green chillies, turned out super good, not too spicy (as the peppers weren't super hot to begin with) but a barspoon of it in a cocktail made it so fun. Would that still be considered an oleo or just a syrup?
@BehindtheBar
Жыл бұрын
To me the ‘oleo’ part is more about the method so if you added sugar, let the oils leach out etc then I would count it! I’ve also done it with stone fruits and so on so the lines is probably a bit blurred as that’s technically juice and not oils but let’s not get hung up on pedantry haha.
@woopize
Жыл бұрын
@@BehindtheBar that sounds reslly good! I'll try it soon. I've done it raspberries and blueberries before and it's also not technically an oleum I guess but it was delicious! Thanks for the response 🖤
@lloydltolbert
Жыл бұрын
How would you make a Hibiscus (Jamaica) shrub? Equal parts Hibiscus tea, sugar & vinegar? Thank you from Eugene Oregon
@BehindtheBar
Жыл бұрын
Hmm I haven’t honestly done a shrub, just a syrup where I’ve infused a regular sugar syrup with hibiscus (just at room temp overnight) so you don’t lose any of the gentle florals. But I think using quite a soft vinegar like white wine would probably work best and just adding a little at a time as hibiscus is so delicate!
@lloydltolbert
Жыл бұрын
@@BehindtheBar thank you
@Jefuslives
Жыл бұрын
I always thought a shrub got its vinegar content from fermentation with acetobacter. Hmm.
@cromagnonman7887
3 жыл бұрын
How would that pineapple shrub be with coconut sugar? I’d like to know!!
@BehindtheBar
3 жыл бұрын
I’d like to know too, I’ve never seen coconut sugar but it sounds delicious!
@Haveicaruswiljump
2 жыл бұрын
Cara, I have a question. Do you think that its possible to use Granulated sugar cane (Granulated Raw Sugar Cane Juice or Turbinado) in place of the white sugar. It's more Organic and has a better taste I think. Just a question.
@BehindtheBar
2 жыл бұрын
Absolutely! As long as it will dissolve there’s no issue.
@madelineryan7999
2 жыл бұрын
When you bottle your syrups, do you sterilize the bottle first?
@BehindtheBar
2 жыл бұрын
At work we have a Winterhalter which is a very high temperature glasswash so we just put it through that. At home I don’t tend to stress too much to be honest but they would probably last a bit longer if you do!
@danthelambboy
2 жыл бұрын
With olios minimise the pith that you peel so thinner pieces of peel will get less of it
@billyfredlund3953
2 жыл бұрын
Hey there. I know it’s been a minute but how long did you let the pineapple sit to get that much syrup out of it?
@BehindtheBar
2 жыл бұрын
Overnight out of the fridge (room temp) 😊
@kybetts1521
2 жыл бұрын
If you have a slow juicer, can you use fresh juice for your pineapple shrub?
@BehindtheBar
2 жыл бұрын
For sure!
@windlesstea
3 жыл бұрын
where did you get the jar from the shrub? I need a few larger ones
@BehindtheBar
3 жыл бұрын
just my local hospitality supplier (Hotel Agencies if you happen to be in Melbourne) but places like Target and so on generally have them
@windlesstea
3 жыл бұрын
@@BehindtheBar wonderful, thankyou, will hit em up
@paueraka5097
3 жыл бұрын
Hi, what type of vinegar?
@BehindtheBar
3 жыл бұрын
if you can find a fruit vinegar like pineapple that’s ideal, otherwise apple cider or white wine vinegar generally works well 😊
@BelovedNL
3 жыл бұрын
I need that peeler! 😄
@SolCrown80
3 жыл бұрын
"Cor-dee-uhl", heehee! I've not heard this pronunciation, I love it :} This was such a wonderful episode!! I didn't even know that "oleos" were a thing, I'm going to rub sugar on every single citrus peel I can get my hands on now. Pepper and citrus, what a good idea! And I love shrubs
@BehindtheBar
3 жыл бұрын
🤣
@MaavBR
3 жыл бұрын
"I know all sugar is cane" *hears american cries on the background*
@SolCrown80
3 жыл бұрын
🤬🤬 beet sugar!
@kruzfuz
2 жыл бұрын
people, don't forget to pluck the pineapple fronds and keep them in the freezer when using fresh pineapple. that way you'll have a tropical garnish for your tiki drinks all year round! be sustainable where you can
@raph30bawe
Жыл бұрын
use a spoon to peel ginger ez pz :D
@BehindtheBar
Жыл бұрын
Yes good hack!
@glorialange6446
9 ай бұрын
Uhh palm sugar, beet sugar? Not all sugar is cane sugar...
@BehindtheBar
9 ай бұрын
Fair point haha
@sundowner62james69
3 жыл бұрын
It's a good video , but I'm to lazy to do all that . ;)
@BehindtheBar
3 жыл бұрын
🤣
@Barprints
3 жыл бұрын
LOL...we've all been there! 😅
@AdityaK96
3 жыл бұрын
First
@BegenchGurbansakhatov
3 жыл бұрын
the worst thing about doing your syrups for the bar is that it takes enormous amount of time for peeling, mixing, double straining and when you are on the finishing line after all of that, it gives you like 250 ml. of the syrup after couple of hours of working with a product((( the worst part of the process is that when you mix, and some random customer would be like: I would rather get some whiskey/coke, and your mind just goes like wtf...😒
@BehindtheBar
3 жыл бұрын
I don’t mind too much doing it at work because you have all the equipment (big pots, big strainers and so on) so it’s way less fiddly and easier to make big batches! We’ll often do lots at once and freeze so we only have to do each syrup once every couple of weeks or so. Plus I’m the boss so I can tell other people to do the hard bits haha!
@BegenchGurbansakhatov
3 жыл бұрын
@@BehindtheBar haha, lucky you. I’m that ant-worker who peels, boils. But that’s interesting and again, you always have room for experimenting. Feel myself like that little kid in the sandbox. 🤪🤟
@murraypeterson2623
3 жыл бұрын
I watch this channel for entertainment, but the appearance of multiple mid-roll ads has just ruined that for me. Sadly, you have just lost a viewer and a subscriber :(
@BehindtheBar
3 жыл бұрын
Sorry to hear that Murray. I guess you can always take up a premium KZitem account an avoid ads, but the reality is, even with ads, this is very much a labour of love for us. Without them there would be no Behind the Bar :(
@NZJudd
3 жыл бұрын
That's KZitem - and you can't get upset with a channel, who's giving you free, quality content. If you watch TV, you get 3 minutes of commercials every 15 minutes. Or you pay for premium channels. Behind the Bar puts out excellent vids, and no matter what you watch on KZitem, you'll be getting ads here and there. So 1) you're getting upset at the wrong people 2) you have no reason to be upset in the first place 3) you'll be missing out on excellent content, but it's your loss, not theirs.
@bronstet
3 жыл бұрын
A KZitem viewer who clearly has absolutely no idea how KZitem works. Try finding a dedicated KZitem channel on any subject that doesn't have ads. So long.
@murraypeterson2623
3 жыл бұрын
@@bronstet All youtube videos have pre-roll and post-roll ads. However, mid-roll ads are at the discretion of the creator, and many creators have forbidden mid-roll ads to be shown on their videos. I see the presence of mid-roll ads as the creator valuing money more than the quality of my experience. It's not as if I can't find many other channels doing the same sort of thing, without forcing me to put up with ads interrupting a presentation in mid-sentence. So, yes, so long.
@GuidoGautsch
3 жыл бұрын
You're getting expertly produced and presented lessons for free and complain about a couple of ads? Really? This video would have taken many hours to shoot and edit, not to mention the ingredients etc. You're getting to see it for nothing, save a few seconds of ads. Cara, keep the ads!
@AngryCocktails
3 жыл бұрын
I made what I call a milk clarified oleo cordial - used the ratios 100g fruit, 200g sugar, 100g juice then milk clarified the end result. Leaves any store bought "sweet and sour mix" in the shade.
@justinyoung9055
3 жыл бұрын
Wow!
@kimzsewing3917
3 жыл бұрын
Thanks for this video love the content . Also absolutely love your earrings…….😀
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