Alberta,
How I really dislike to leave negative feedback because I really really like you and wish you all the best, but so much of your info is incorrect. I could go through all of your vids but this one is the only one I feel like commenting on at this moment in time. Bascically, you cannot label it a "White Russian". In this episode you have to call it a Vanilla White Russian or a White Russian in the Skyy, etc. Please respect the classic/standard cocktails. When you change an ingredient or the name of a cocktail please consider yourself as one of the serious bartenders/mixologists/whatever out here. The masses do not need to be further confused. We are on the same team.
1. Love the graphics, kitchen, and caricature!
2. The way you apply a twist to a cocktail is to "twist" (release the oils over the top of the drink) then while the oils are released you rub the oils around the rim of the glass. In this video, you are rubbing the pith around the glass, not the part of the lemon peel that contains the oils.
1. The "Martini whatever cocktail shaker blah blah" (art deco la-di-da shaker) is called a cobbler shaker (that's what 3-piece shakers are called).
2. There's no proof that you can make a "better" cocktail in a Boston shaker rather than a cobbler. I don't understand that comment. The metal creates more surface area to cool?...makes less dilution? None of this makes sense.
3. You never crack/hit the shaker and glass against a hard surface. Ever. You break it with your hand. (Most people hit the wrong side and get frustrated then hit it against a hard surface.)
4. I love the graphics, kitchen, look, and caricature.
Cocktails on the Fly - White Russian
Alberta, How I really dislike to leave negative feedback because I really really like you and wish you all the best, but so much of your info is incorrect. I could go through all of your vids but this one is the only one I feel like commenting on at this moment in time. Bascically, you cannot label it a "White Russian". In this episode you have to call it a Vanilla White Russian or a White Russian in the Skyy, etc. Please respect the classic/standard cocktails. When you change an ingredient or the name of a cocktail please consider yourself as one of the serious bartenders/mixologists/whatever out here. The masses do not need to be further confused. We are on the same team.
Only the best, Cheryl Charming
Cocktails on the Fly - The Lemon Twist (Alberta Essential)
1. Love the graphics, kitchen, and caricature! 2. The way you apply a twist to a cocktail is to "twist" (release the oils over the top of the drink) then while the oils are released you rub the oils around the rim of the glass. In this video, you are rubbing the pith around the glass, not the part of the lemon peel that contains the oils.Cocktails on the Fly - Cocktail Shakers (Alberta Essential)
1. The "Martini whatever cocktail shaker blah blah" (art deco la-di-da shaker) is called a cobbler shaker (that's what 3-piece shakers are called). 2. There's no proof that you can make a "better" cocktail in a Boston shaker rather than a cobbler. I don't understand that comment. The metal creates more surface area to cool?...makes less dilution? None of this makes sense. 3. You never crack/hit the shaker and glass against a hard surface. Ever. You break it with your hand. (Most people hit the wrong side and get frustrated then hit it against a hard surface.) 4. I love the graphics, kitchen, look, and caricature.