"There's no judgement here at all, Behind the Bar is a safe space to learn about all things bar and booze."
Thanks so much for stopping by to visit us and sharing our love for all thing bar & booze. It's great to hear from you so please join in the chat and debate in the comments, we only ask that you keep it nice, courteous and professional. Please refrain from any abusive, lewd or inappropriate comments - we'd hate for the bouncers to throw you out 😉
Cara manages Bomba Rooftop in Melbourne, Australia. If you're ever in town, please drop by and say hi!
New episodes out every Mon/Tues depending on your location.
Created by Cara Devine, Jesse Gerner & Josh Moore
Written by C Devine
Filmed/Directed by J Moore nimblepictures.com.au
Editing by Rob Nairn www.jigsawpost.com.au & J Moore
Music by soundcloud.com/phonicpimp aka Will Lovell
Title & Logo Design by www.richardellis.studio aka Richard Birdseed
Filmed at www.nomada.com.au
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I live in NC and I think it's perfectly acceptable to state that the tea here is most often made with an ungodly amount of sugar. In fact we've ended up with it from a restaurant before and just used it as a tea syrup. Also great for brining a chicken and roasting it.
Nice twist on cocktails. I’m gonna try this with cold brew tea.
How fun and exiting. I used to make tea drinks some 20 years ago when I worked at a coffee house. This sounds and looks great. Thank you for the memories.
great recipes
Cool idea for a hot summer day!
I was just thinking about making a tea cocktail! Thank you for the video!!!
Great! I'm a Tea type of guy, what's that place 😳Long Island(ice tea) 😬so! Cara, you're married to a Yank 😅🇺🇲
Haha! He did go to uni in upstate NY…
Oohh...Scottish Breakfast tea sounds delicious. I love Irish Breakfast and English Breakfast teas.
I’m going to use this to make a Long Island Iced Tea that will, for once, actually have iced tea 😀
Great idea!
Awesome idea to make low abvs interesting 😁 But I'm more interested in that Appleton mug 😅
I'll give you a bushel of bananas for that Appleton Estate mug!
I wonder if you would do a fat wash episode
Definitely a good idea!
A boozy cocktail with tea sounds delicious Cara!! Fabulous video!! Infusions are amazing!! I am really excited about the chamomile spritz!! All of these cocktails sound so delicious!!
Love these tea cocktails. Great idea and just in time for hot weather here. Thanks!
Very much enjoyed this episode. Always fun to see recipes for something a little different. Thank you!
I drink a lot of British and Irish Breakfast blends. Had to look up Scottish Breakfast not realizing the Scots had their own version. Will have check out my local tea house.
The boozy iced tea sounds amazing! Living in NC, I can safely say most of the iced tea you find around here is tea colored syrup. Lightly sweetened tea is nice, but my tastes have changed to prefer unsweetened over the years.
Agree with this 100%....I'll just change my state from NC to FL. 👍
One of my favorite drinks to make for a party is The Victoria Room Punch Bowl, which features Earl Grey Tea, Lemon, and Dark Rum. I understand it was invented by Lee Potter Cavanagh while he was working at the Victoria Room in Sydney.
These are brilliant. I've made a chai tea simple syrup, and used it to make an extra-spiced old fashioned. Certainly not as exciting as these recipes, but it was a revelation. I'll have to try some of these.
Good episode. Nice to see some different approaches, using the teas and fresh herbs. Lovely as always.
The Boozy Iced Tea looks to be a really great build, I'll have to try this!
First!!!
🥇
Looks awesome
The best way to ruin a freaking drink is to talk about the Kardashians
One thing to be mindful of, is most of the bitters that aren't made by angostura have one or more preservatives in them so make sure to check the ingredients before picking up a bottle.
Very tasty!
So, i tried a crusta and sidecar side by side. I used to think that the sidecar was my favorite brandy drink, but the crusta overtook it by a longshot. Also, i tried swapping the brandy with apple brandy (i used Laird's bonded apple brandy) and the lemon with lime, and omg it was incredible
Yum!
I can't tell you my favorite Sherry but, I can tell you my favorite redheaded bartender....
I’d drink any martini you make me.
Is that passionfruit syrup, juice or what?
Passionfruit pulp in syrup - I did a full video on why it’s a great pantry staple here 😊: kzread.info/dash/bejne/aWSApKOEpJbNdbA.htmlsi=uccGwfHxRT-WB7CL
Nice twist on the original can't wait to try it! ❤
Oh wow, this is pretty similar to a drink I invented myself! I was desperately searching for a way to make Tequila drinkable and I finnaly managed it
Holy Mole, this one looks like a banger.
I also skip the garnish at home for my late night fast cocktails. I don’t even measure exact amounts. Thanks for the passion fruit cocktails. I never thought of using it. I also love guava juice may play around with that.
Delicious Cara! This beauty looks fabulous!! 🙂
Think 🤔my waitress friend would Love 💓 this! Thanks Cara Kitten 🐈😬
Lovely! I have not seen anything like that can of passionfruit here
Fresh would definitely work, or a passionfruit syrup or liqueur!
That sounds amazing! I still haven't bought any passionfruit since your last video...I need to rectify that.
natural class, educated and sharp minded, interesting, funny, wearing cloths, very charming, and simply wonderfull... in a word feminin in the best way (that's simply my point of view) .... i'm very happy to discover ur work! may ur influence be contagious (sorry for my english, im french.... i know ... nobody is perfect...) spread love and good drinks! cheerz!
making a pineapple margarita tonight. will try this one next! thx!
That looks incredible. I must make one, the ingredients seems to be a win win for the drinker. Cheers/Salud!!
Laff Lee indeedy
Sounds tasty. Disaronno is terrible. Gozio is very nice. Lazzaroni is also very good.
is the agave syrup just a 1:1 mix of agave nectar and water?
I use Crawleys which is a pourable agave syrup for cocktails but if you use a thicker agave I would start with 2 agave: 1 water and dilute from there to desired thickness - I’ve had agave close to solid and then decreasing stickiness from there haha so better to start a little less water 😊
You can eat the beans!
funny end on this video hhahahaha
🤢
The introduction to this video really brings up the question: Would you still drink me if I was a worm? :)
I’ve drank worms before! kzread.info/dash/bejne/mISNp82Neq_NfLQ.htmlsi=66LbZ40In320pzwk
I decided to try all 3 last night and the one that surprised me the most was the Passionfruit Manhattan. That was waay better than I thought it would be. I didn't have coffee infused whiskey so I just put a little bit of coffee liquor in. I never thought passionfruit would work with whiskey. I went into this expecting not to like it but, it was really good. That one I will definitely be making again and, perhaps, start some other weird pairings.
Right?! Surprised myself with that one a little too haha
genuine question -- how do you manage drinking responsibly, while running a bar?
It definitely can be tricky, and a great question. I don’t do as many service hours anymore, which makes things easier, but even before I moved out of full time service I framed it properly as working - you can taste things, but it’s still work and nobody wants to be served by a drunk bartender, your drinks suffer! But I do still attend a lot of tastings and things, I definitely still drink more than a doctor would recommend I’m sure, but I try to have some balance - at least a few days off booze every week, a month or two at a time (Dry July, Sober October etc are good causes and ones people recognise and understand), scheduling early(ish) morning exercise or just coffee meetings and things so you know you can’t be a hungover mess, opting for lower alcohol or no alcohol options when out visiting other venues (it’s actually a great test of a venue if their mocktails are as good as their cocktails!). At my new bar there is parking, so I actually drive there quite often…worse for the environment but stops me being tempted to stay for knock offs, and I generally Uber home anyway if I wasn’t driving so saves me money too - although understand if it’s not an option! If it’s something you’re trying to cut back on, I’m sure you won’t be the only one of your coworkers - I’ve done common goals with coworkers from just a month off the booze to something like running a 10k together, and the competitive edge generally pushes everyone to stick to their commitment! I hope this helps and, without knowing where you’re situated, it’s definitely something which the Australian industry has got much better with - we no longer automatically put a shot in front of someone on their break from another venue - you can still do a bartenders handshake with ginger ale 😜.
It's not a cocktail if it does not contain bitters. 3 ingredients minimum. Spirits, sugar and bitters. All others are simply mixed drinks.
That is the 1806 definition!