Скачать с ютуб New York Sour with Wine Foam | + DIY Cherry Pit Syrup в хорошем качестве

New York Sour with Wine Foam | + DIY Cherry Pit Syrup

How do you like your New York Sours - with or without the egg white? I decided to combine them and create a New York Sour with Wine Foam which goes so well with the DIY Cherry Pit Syrup I used as the sweetener. Since I used the Naked Grouse I’m calling this one the Naked York Sour. Find all the recipes down below. Cheers! Something I left out in the episode is that stone-fruit pits, including cherry pits, have traces of cyanide. But boiling them for 15 min, then cooking in a sous vide, like I did, render the poison harmless and poses no threat whatsoever. Even raw, they are safe in any quantity you would be likely to eat, just make sure you don't blend them or anything crazy like that. I was aware of this before making the syrup and we actually had this important note ready for the voiceovers, but then forgot to record that part, because we did it a couple of days later. Dropped the ball on that one, so I'd like to thank Matt Ronan for bringing it to our attention. We love it when you guys pay attention to what we do and share your knowledge with us as well! By buying through the affiliate links you’re also helping out this channel with a small commission at no additional cost to you. You’re awesome if you do! TOOLS we use to grow this YouTube channel: ● 𝗚𝗲𝘁 𝗠𝗼𝗿𝗲 𝗩𝗶𝗲𝘄𝘀 𝗨𝘀𝗶𝗻𝗴 𝗧𝘂𝗯𝗲𝗕𝘂𝗱𝗱𝘆: https://www.tubebuddy.com/Cocktailtime GEAR we use: ● 𝗠𝗶𝘅𝗼𝗹𝗼𝗴𝘆 𝗴𝗲𝗮𝗿: https://geni.us/h0A2aC3 ● Sous Vide cooker: https://geni.us/vz5Ir ● iSi whipper: https://geni.us/kG7oS5 ● precision scale: https://geni.us/cWyu ● Chemex: https://geni.us/TEPWJ ● Blender: https://geni.us/qNY76 ● 𝗦𝘁𝘂𝗱𝗶𝗼 𝗴𝗲𝗮𝗿: https://geni.us/tDzbg ● A cam: https://geni.us/CQCHSS ● B cam: https://geni.us/slH3 ● main light: https://geni.us/j4lAbU ● practical light: https://geni.us/IIZe ● Mic 1: https://geni.us/3KwoAb BOOKS from BOOK DEPOSITORY, free worldwide shipping: ● 𝗔𝗹𝗹 𝗯𝗼𝗼𝗸𝘀: https://geni.us/PgQ3Um ● The Bar Book: https://tidd.ly/3nMmSSA ● Liquid Intelligence: https://tidd.ly/38StKtf ● The Flavor Matrix: https://tidd.ly/35O16rr 𝗙𝗼𝗹𝗹𝗼𝘄 𝗖𝗼𝗰𝗸𝘁𝗮𝗶𝗹 𝗧𝗶𝗺𝗲 𝗼𝗻 𝗜𝗚 & 𝗙𝗕: ●   / kevin_kos   ●   / cocktailtimewithkevinkos   DIY Cherry Pit Syrup: · 60 g cherry pits · 150 g water · pinch of salt · app. 110 g sugar (equal weight to water left) Add the pits, water and salt in a pot and cook for 15 min on low heat. Then transfer everything to a sous vide bag and add the sugar (weight the amount of water you’re left with). Cook sous vide at 70°C (160° F) for 2,5 hours. Then strain, bottle and use. Wine Foam: · 180 ml (6 oz) Pinot Noir wine · 4 dashes cherry bitters · 7,5 ml (0.25 oz) rich gomme syrup · 2 medium size egg whites (60 ml or 2 oz) Gently mix everything with a milk frother and pour into an iSi siphon. Charge with one N20 cartridge (2 if it’s a big siphon) and let it cool in the fridge for 30 minutes before use. Naked Sour: · 60 ml (2 oz) Naked Grouse Whisky · 22,5 ml (0.75 oz) lemon juice · 22,5 ml (0.75 oz) cherry pit syrup · drop of saline solution · top with wine foam For more sustainable practices in bartending, and the mentioned cherry stem syrup, check put this site: https://www.sustainablebartender.com/ Check out my latest collaboration with Anders Erickson and Liquid Memoir channels here:    • Mezcal Summer Sipper | 3 ingredients ...   0:00 Intro 0:29 Tasting notes 1:10 Ingredients 1:44 Greenwich Sour? 2:03 Cherry Pit Syrup 3:45 Wine Foam 5:21 Cherry Pit Syrup, continued 5:50 The Naked York Sour 7:24 Outro and outtakes Here are some of my favorite YouTube cocktail channels: @How To Drink @Steve the Bartender @Truffles On The Rocks @Anders Erickson @The Educated Barfly @Vlad SlickBartender @Behind the Bar The team behind this video: Robi Fišer Sašo Veber Phantom hand #cocktailtime #newyorksour #scotchwhisky