Savoy's American Bar bartender Tom Walker demos his Maid in Cuba cocktail
Tom Walker, bartender of the American Bar at London's Savoy hotel was crowned UK champion of the Bacardi Legacy Cocktail Competition.
He demonstrates his winning cocktail, the Maid in Cuba, for Caterer and Hotelkeeper.
David Cook, head chef at seafood specialist Wright Brothers new restaurant at London's Spitalfields Market demonstrates how to shuck and enjoy oysters.
Shot and edited by Neil Gerrard and Janie Manzoori-Stamford
Music: Shades of Spring by Kevin MacLeod (www.incompetech.com)
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Пікірлер: 17
These are the best. No disturbing music, no unnecessary editing...just a bartender explaining the drink, perfect.
Is the big block of ice necessary? I don't get why not use regular bit size cubes
music start?
Exactly. Nice and clean and simple. Watching the drink being prepared is part of the experience, otherwise, go to some random pub or bar and have a beer.
Anyone who reacted to him not slapping and shaking the mint leaves?
@DavidMontgomery1
3 жыл бұрын
No need to slap when you’re going to muddle it. That will bring out all the oils.
@sylvainmirouf4683
2 жыл бұрын
Slapping the mint is for the show.
What is the measurements of the ingredients?
"Cocktail bomb". taka-taka-taka-taka---BOooommM
Nice and easy ,should be very tasty too
Very nice. Like a rum Eastside but with the addition of absinthe.
@jaylee6354
7 жыл бұрын
umm is that part of the drink"saying "we get ice" everyday.. do I have to at that?!! STFU TOM WALKER!!!! love-bazOOka
@tomlasher-walker173
6 жыл бұрын
James Smith that’s exactly what it is!
@tomlasher-walker173
6 жыл бұрын
Jay Lee I meant we get big blocks of ice everyday. Or at least we did when I worked there. They probably get more than one a day now
why not just shake the 1/4 oz of absinthe he dosed in the glass?
@josefk5659
5 жыл бұрын
Lucas Townsend good question. I never thought about it in depth. I always just did it. I think there are a few reasons. Absinthe rinses, in my mind, have always been more about aroma and subtly than being a leading factor in the drink. Absinthe has a higher sugar content than the rum so it will remain at the bottom and around the sides of the drink. It won’t wash away easily like it would if incorporated to the mix. I think of an absinthe rinse playing a role like an orange zest (except is sits around the drink and not on top)
@fastfaps
Жыл бұрын
@@josefk5659well put