This is great. i f*d up on the egg part so now I have to make some alcoholic omelet.

@jayevan_photography

3 жыл бұрын

🤣 When life hands you a f*#ked up egg, make omlettes! My theory exactly!

@Lady-Lilith

3 жыл бұрын

Shh... just call it a boozy custard lol. Sounds more appetizing than a boozy omelet 😄

@ozymandias3456

3 жыл бұрын

If you fuck up on the egg own it and call it it a flip variation

Another tremendous demonstration. I’m always impressed. That wine ball has so many potential cocktail uses. 🥃

@MikoAsia

3 жыл бұрын

yesss im interested to see more uses for it!

You gotta love how he includes science in his explanations

@seth424

3 жыл бұрын

He truly lives up to the name of the channel. :)

@Rose-jz6sx

3 жыл бұрын

It's the least I'd expect for a chemist level cocktail tbh

You're the first person to actually describe why one would dry shake with egg whites. Everyone else just says dry shake but doesn't say why. Thanks!

Great job on the pro version. Honestly, getting the right shake on the egg white version can be daunting sometimes. Over shake it, and the drink becomes so pillowy and integrated with the egg white that the wine refuses to float. Shake too little and you don't get a good foam. And this chemist version was really fun and I think one of your more practical ones. Great stuff!

@Mahunashizzle

3 жыл бұрын

Ok thank you for saying this cause I haven’t gotten it right yet it’s like a meringue every time😅

"Who is Nick and why does he hate us?" - My team, probably, when I'll pitch the idea to go from having 2 cocktails per episode to 3, like Nick does!

@jefsti

3 жыл бұрын

Shameless.

@JoshuaJacobs83

3 жыл бұрын

Weird flex

Those advanced cocktails of yours are nothing short of works of art in a glass

Absolutely amazing, that ball of wine had my partner and I gasping! Bravo

You know that syringe you used to empty the ice ball probably would work to fill it up too.

@greatheightsu

3 жыл бұрын

galaxy brain

I started making the equivalent of the 2nd version of this cocktail about a year ago and, discovered: Wow! This is a great cocktail! It immediately went into my regulars. I sometimes also throw in a dash or two of bitters, and sometimes switch the wine for port.

Pleasant surprise for Friday morning

Totally obsessed with all things clarified! Please make a playlist with all your clarified cocktails. 🙏🏻💗

Presentation on drink 3 has to be in the top 3 of all time. Nice work!!

A lot of effort going into this drinks. Definitely makes them worth the wait. Cheers

The contrast of colours in your Pro version, oh boy oh boy 🤤

I actually have made this pro version a couple times at my bar. It was always pretty neat to see the three layers

Love these three recipe videos!

Love the New York Sour! The expert version was just wow, very impressive!

Love watching your videos and the three way series.

What a perfect variation for whiskey sour in terms of both the taste and visually

Bravo. This one one of the best yet

Just impressive! Defiitely worth the time and effort! Cheers!

So glad to see this video. This is probably my favorite sour.

Super excited to try one of these tonight!

I love your videos, they are really motivated me to try to make them in my home. I'm from chile and I will love to see some chilean Pisco cocktails in some videos! You will make me really happy and I will share it with everyone I known

Wowww! This is one of my favorite drinks, but that window ball is a game changer. I’m going to have to try that.

Tried the basic one, super good!

YESSSS prolly my favourite cocktail !

Thanks for this.

That's actually doable. Love everything you do!

Applause for the red wine orb and clarified punch! Wonderful presentation!

Much interesting! Such original!

I love this video so much

NY Sour is probably my favorite classic cocktail pushing even negroni to the second place. I'm adding a dash or two of angostura bitters to the shake though when I don't have rye on hand and have to substitute with regular whiskey

I made a clarified new york sour a while back (I just floated the wine on top. Because I wasn't using the ice ball trick I did shake the cocktail which gave it a nice foam level.

3:45 you could do the same thing except using a blue base with curacao or something similar. The drink would be red, white, and blue (Not in order but whatever). Call it a Patriot.

Wow!!! That's all I can say. Excellent mixology

That last one is soopo cool

Terrific!

Love the New York sour. So much complex flavors.

That last one is crazy Nick, gotta try that one out myself

That was the only organic pivot to a sponsor I've ever seen on KZread

I have seen all your videos, every time I see a new upload I freak out

The chemist version of the drinks always looks awesome.

Customer : Can I have like a New York Sour, but make it a good one Bartender: Say no more fam * 3 hours later* - Bartender Hands drink over Customer - *skeletal remains*

3:11 into a chilled COUPE GLASS

The Orb is great, but all the work for this magical few seconds ... I don't know: call me lazy, I can life with that!

Definitely want a t-shirt with the phrase "This is...excellent" emblazoned on it.

Swapped out the wine for some port, turned out pretty nice

Great video bro !!! Would love to see if you could do this with the Moscow Mule !!!

Never seen that contraption before in my mind in the seco d demo

I didnt even know a NY Sour existed and I live in NYC. Great job my friend!

I'd highly recommend using a squeeze bottle to put the wine into the ice ball

Very cool

Ice ball technique is genius.

I love a good New York Sour!

Milk punch version + red wine = Suberb

What a glorious time to be alive.

Awesomeness😎

Salud🍻from mexico

I now have weekend plans.

As a Finnish I actually enjoy these videos

Could be "dry" in the context of chemistry. It's not anhydrous ethanol, but we technically refer to something as being dry when there's an absence of water rather than being a solid

If I ever have a large windfall of money come into my life, I'm gonna have to learn how to do the chemist version of these lol

@thewakinghero

3 жыл бұрын

Gonna be 100% honest as someone who recently got into drinking and mixing drinks the chemist part of these videos gives me all the goals. I’ve actually made several milk punches of my own, just made clear ice for the first time. Now all I need is an ice ball mold and that metal syringe... oh and the many varieties of alcohols 😂

Awesome presentation although I really wish I liked clarified milk punches. I tried your pina colada one last month. To each is own I guess lol

Just came across this channel... major binging with babish vibes

That last version would be a lotnn

the chemist version is beautiful

Try an effervescent lambrusco (frizzante) float... next level

Do the rest of the Danger 5 cocktails !

David Wondrich in Imbibe! found that the New York Sour got its current name in Boston and jokes that it is named derisively.

That is the cutest dang funnel I've ever seen

Hi, thanks for the videos, you're my favourite by far!! Quick question, what make / size / volume is your double rocks glass? I've done the basic and the pro, but wanting to up my game for the chemist version . . . wish me luck :)

After trying this, you definitely need to concoct a New York Smash Punch Edit: Whiskey sour + mint + punch style + wine float

Woo, my favourite drink! :D

What made you change your mind about the reverse dry shake? Great vid btw!

@tobygreen6010

3 жыл бұрын

Educated barfly recently posted a video on why it's better. Tighter foam.

That last sour was absolutely stunning. You weren't kidding about advanced techniques being used. Great demonstration of them being applied too. Now I have to wonder, I have a bottle of sweet vermouth in the fridge that I need to finish. Would I be creating some unholy abomination if I used it in a New York Sour?

@nicknumber1512

3 жыл бұрын

Call it a Manhattan Sour I guess.

You might also consider using the same syringe that you extracted the water with to insert the wine

Cocktails 3 ways is your greatest contribution to the world yet! Call up Stockholm-get this man a Nobel Prize!

Nice 1 msandawana

Hey! clarified milk punch version was amazing!! does it work the same way if I mix up the milk and citrus a few days in advance and then mix up the other ingredients, when I want to serve? Either with the pina colada ingredients or with the NY sour ones..? or with any other..

How long will the clarified whiskey stay in the fridge if you wanted to prep ahead of time?

Interesting. that last one is impressive! I hope someone makes it for me someday ; )

I am currently donating my plasma while watching this and these drinks pretty much look like the bottle with my blood and plasma seperating

@grilljones

3 жыл бұрын

For covid or just the usual thing?

@oash6041

3 жыл бұрын

Gil Jones lol no, I went to get paid. Made $65 for my plasma

So I'm VERY new to this, but I made the Tea Clarified Milk Punch and loved it, and although it's labelled as an "advanced" techinique, I found it very simple... Anyway, my question is can I clarify ANYTHING?

what about filling the ice sphere half wine half punch? I believe the wine color would prevail but the taste wouldn't overwhelm the drink!

What red wine are you using?

look's like a giant boba in that last drink

I definitely would have spherified it. Don't think u can reverse spherify because wine is so acidic though

Sometimes I really miss tending bar

I am very interested to know if this type of drink would lend well to the spherification process. Would red wine spheres work with a drink similar to this (likely without the egg since the foam wouldn't play well with the spheres)?

Is there a reason why you did a normal dry shake instead of a reverse dry shake? In most of your videos you seem to prefer reverse dry shaking.

How many times did you do the second one before you got a proper float?

Would you ever consider making cocktails that your subscribers have come up with and then trying to improve them? After watch your videos on clarified punch I made one with some funky ingredients. Me and my friends like it quite a bit and I’d love your take on it

can you make milk clarified whiskey/rum/brandy? Not punch or cocktail. One barrel aged spirit clarified with milk. I'm really wondering how it's gonna look.

420mL hype

Have you not made the sherbotsky from himym yet?

1:40 it desnsity not gravity xD

I think someone should make a scale for drinks based on a level of Nick's eybrows during tasting. The better the drink the higher his eybrows venture 😂

Hey so I'm finding that when I'm storing the hollow cube spheres in the freezer they are sticking to surfaces and other cubes and because they are hollow they are a bit delicate, do you have any tips for storing them? Maybe I'm just not letting them freeze long enough to be sturdy