Mai Tai
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[..YouTube..] Grenadine is not made from pomegranates!!!!!
[..YouTube..] only like.. allllllll restaurants and some bars require it too.. u must not be around much
[..YouTube..] only like.. allllllll restaurants and some bars require it too.. u must not be around much
[..YouTube..] It’s supposed to be, but if you buy a bottle you’ll probably just get red colored syrup, which is why you should always make your own grenadine.
[..YouTube..] That is not a Mai Tai – has he ever been to Hawaii? Yuck!
[..YouTube..] @bartenderjay Well…grenadine is supposed to be made from pomegranates, but most store-bought grenadine isn’t. Either way, it doesn’t belong in a mai tai!
[..YouTube..] Grenadine actually means pomegranite (which are native to Grenada). Traditional Grenadine syrup:Squeeze 1 cup fresh pomegranite juice (you can use pom if you prefer)simmer over low heat and add 2 cups good sugar (I use demerrarra sugar to make mine) until desolvedadd 1 sprinkle hibiscus blossoms (to darken color)1 tsp pomegranite molasses1/2 tsp orange blossom waterbring to a soft boil for 2 minuteschill and strainYou can add a shot of overproof vodka to keep it longer also
[..YouTube..] EVERY real professional bartender uses a jigger! Cocktails are chemistry and if you don’t get the proportions correct, your cocktails wont taste right! I know how to free pour but don’t because you can always make mistakes that adversely affect the taste of your drinks. When using a jigger, I KNOW that the proportions are correct.That being said, the rest of your comment is spot on: this guy is a tool and should have NOTHING to do with training people in the craft of bartending.
[..YouTube..] Grenadine actually means pomegranite (which are native to Grenada).
Traditional Grenadine syrup:
Squeeze 1 cup fresh pomegranite juice (you can use pom if you prefer)
simmer over low heat and add 2 cups good sugar (I use demerrarra sugar to make mine) until desolved
add 1 sprinkle hibiscus blossoms (to darken color)
1 tsp pomegranite molasses
1/2 tsp orange blossom water
bring to a soft boil for 2 minutes
chill and strain
You can add a shot of overproof vodka to keep it longer also
[..YouTube..] EVERY real professional bartender uses a jigger! Cocktails are chemistry and if you don’t get the proportions correct, your cocktails wont taste right! I know how to free pour but don’t because you can always make mistakes that adversely affect the taste of your drinks. When using a jigger, I KNOW that the proportions are correct.
That being said, the rest of your comment is spot on: this guy is a tool and should have NOTHING to do with training people in the craft of bartending.