Hey there! Welcome to the A Bar Above KZread channel, where we help make craft cocktail skills easy for anyone to learn, through weekly videos. Whether you’re an industry pro or cocktail enthusiast who likes to make drinks at home, you’re in the right place.
Who are we?
We’re Chris and Julia, the husband and wife team behind A Bar Above, which specializes in cocktail education and designing high-quality bar tools. Based on Chris’ 15 years of experience behind the bar, we’re excited to talk all things cocktails. So make sure to subscribe so you never miss a recipe!
In this channel you will find:
- Great recipes to add to your repertoire 🍸
- Real world advice for bartenders from a veteran bartender! ⭐️
- Archive of our Episodes from the ‘A Bar Above’ Podcast. 🤓
- An amazing community that shares your love of craft cocktails 🙌
Want to become a mixologist?
shop.abarabove.com/pages/courses
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Пікірлер
Bartenders are salesmen....mixologists walk that fine line between alchemy and art
How much for that half bottle of Navan? Lol
11 days for me now
Spiced Rum Sazerac 🔸 2 oz Zacapa 23 Rum 🔸 ¼ oz Absinthe 🔸 ¼ oz Rose Chai Tea 🔸 3 dashes of Creole Bitters 🔸 3 dashes of Angostura Bitters
Coke is for Bourbon. Pepsi is for Scotch. Anyhow: I just drink Vodka and Rum - both have to be 40%.
Neat
Thx!!
That joke in the beginning had me dying 🤣
I have a jalapeno,dragon fruit,kiwi and sour candy infused with vodka
Sounds awful
There is no differance at all , except being how much of a dickhead you are .
Is that a jungle bird cocktail that you well deserve at the end?
You know it! 🍸
This is really such a great conversation and I love to hear the power of intention with both of these men! Also, thanks for the list of spirits we can add to our spirit library.
𝐩яⓞ𝓂𝓞Ş𝐦 ✨
Great choise. Love u'r content ! Take care of it ! <3
You get more juice from the juicer than the blender; the blender creates a lot of foam
Thank you, what a great interview!
I'm not a janitor I'm a custodian
Pisco is chilean as well btw 🙄🙄🙄
stop talking about tangents jesus. you go on and on and on, i just wnat to leanr how to infuse!
We’ll done
What the helllll u talking this is reen this is yellow this big news small
I thought the solids are good
How would you infuse vodka with calamansi? It’s a tiny citrus fruit with very thin skin. Would you just score the peel and put the whole fruit in, still zest it, or something else? Thanks!!
Love your voice Chris!
Very good episode! All Bartenders should be very much aware of this.
Thank you for this. Very interesting.
This is perfect ❤️❤️❤️❤️
Spot on. I feel a comparison that everyone will get is like a cook and a chef. The cook makes meals based off of recipes provided just like how a bartender makes drinks from a recipe they found off of google or some book. A chef however creates dishes from scratch with deep knowledge of flavor profiles & what will mix well with another. A mixologist does the same thing but with alcohol, juices and syrups etc.
Yes! That's the description I was looking for.
How long before infused vodka spoils without the fruit?
Good and great video cherssss
My name is Briamq
You address the characteristics of corn, rye, and barley. What does wheat bring to the party?
Man I would be so afraid to use egg whites cause of Salmonella.... So I got a question about that... How you can make sure there are not any cases get salmonella out of the egg whites?
You can't eat raw dough because of the raw FLOUR. Not raw egg. Mayonnaise is raw egg suspended in an oil. Have you ever heard of raw egg mayo salmonella poisoning? Egg whites are generally sterile. Egg shells have salmonella unless washed, like nearly all eggs sold in the US are.
Yes please. I love whiskey and knowing more things to do with it besides the usual OF, Paper Plane, sour, Boulevardier and Penicillin would be nice.
Good answer dude
It skins are called Flesh NOT pit’ you twit! 🤦🏻♀️
I have a really good cocktail recipe I want to pitch to the restaurant I work at, but I’m worried they won’t go for it because of health concerns regarding bartenders working with a salmonella-inducing ingredient. Does liquid egg white out of a box work just as well for foam? Thanks in advance.
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The Centre is full of anti inflammatory compound, never throw it out, juice or blend......boil the skin too and drink the tea..anti inflammatory, especially good for auto immune diseases, arthritis etc
🥱😴
Served over ice cubes is even better.
Oh my god the monotone voice made me lose focus and I had to start over 🥲
A bartender may or may not be a knowledgeable professional, whereas a mixologist is EXPECTED to be a knowledgeable professional.
Everyone is doing this with VODKA, I drink RUM. Is there any reason I wouldn't be able to do this same thing but with Rum?
Omg when you shook the Manhattan I almost screamed hahahah. All in the benefit of science
I was screaming too! *on the inside*
Grab the show notes: mixologytalk.com/191
LOVE YOUR VIDEOS!
STOP TALKING AND MAKE THE FUCKING DRINK!!!!!!!!!!!
Thank you i enjoyed learning about pineapple juice blender home phone.
Infusions are life in mixology! I use a few techniques ranging from heat, nitro and a few others.