Let me know how you go if you try making your own creme de cacao! I now have a litre of the stuff.... what next? 🤷‍♂️ - GIVEAWAY - stevethebartender.com.au/giveaway/ - NEWSLETTER - stevethebartender.com.au/newsletter - DOWNLOAD COCKTAIL APP - bit.ly/get-cocktails-app

Yo this new video editor is *chef's kiss*

I know why you're here. THE smile is on 8:15

Not something I ever thought of trying but you've changed my mind. I love your smile while you shake the cocktails.

Everytime I see you genuinely enjoy a cocktail you make puts a smile on my face and more bottles of alcohol in my inventory!

Honestly i watch these videos for the shake... he does this cool interesting face like "oh i forgot to smile" face then smiles at the camera.

Still commenting until Steve's Wife makes a cocktail vlog! (Top 5 most ordered cocktails per country?) ALSO CONGRATZ ON 400K! ♥

As a French, I love the way you say "Creme de menthe" hahaha : "kwem do month"

My reason to prefer tin on tin? I split a boston glass in half while trying to break the seal of the shaker. Was one of my career highlights. -.-

Love your channel Steve. I’m new to cocktail making but I’ve learned so much from you. Cheers and keep up the good work !

I adore hearing Aussie talent anywhere on this platform And Steve helped me start my home bar with some amazing tips and recipes to boot. Sincerest thanks all the way from Brisbane, QLD, Steve! Love ya work.

Thanks for the creme de cacao recipe - love trying something new

One of my favorite creamy drinks, but I had a bit of a journey making this on my own. I think I stumbled on something awesome... I actually made this with Dr McGillicuddy's Mentholmint schnapps which is QUITE powerful in mint flavor, and has the downside of being clear, not green. My Trader Vic's white creme de cacao is actually white, not clear, so the drink came out bright white, creamy, and overly minty. I decided to try making it green with what I had on hand, so the next one I made, I kept the proportions the same but I put some fresh mint leaves in (I know, it was already too minty, but hear me out) and I blended it with ice. It came out perfectly green, and to my surprise, the main flavor change from the mint leaves did NOT make it more minty, it gave it more of a vegetal savory note that was EXACTLY what was needed to balance the overly minty menthol schnapps. The same over-muddled grassiness that you want to avoid while making a mojito is what saved this drink. So here's my recipe for a delicious, well-balanced, frozen green treat: \/ -30ml Trader Vic's White Creme de Cacao -30ml Dr McGillicuddy Mentholmint Schnapps -30ml Heavy Cream -2 sprigs/6-8 mint leaves (plucked from stem) -Blend well with Ice

Great vid. Who else got this notification at 1:30am in the states and was like watching now.

That is a nice looking Grasshopper. So simple and easy. The look on your face says it all!

This is amazing. Thanks for the White Creme de cacao recipe! Cheers and have a nice weekend!

Thank you so much for all your videos they help me serve drinks at party's.

It's a sweet green miracle .

Great classic and thanks for the DIY recipe! Awesome video as always! 👍🏽

What a beautiful final presentation! I need to step my game up! 🍸

Everything added and edited in the video is brilliant. Thank you Steve, for this!

I haven’t had a grasshopper in years. I think I’m going to make one today. Cheers mate!!

Love the new editing!! Also your channel always has the best ratios compared to other big online cocktail recipe catalogues. Thanks, Steve .

I gotta make this one, I love mint! Thanks for another awesome cocktail video Steve. :)

Best bartender on KZfaq, can’t beat the Steve classic smile

Very popular over here in Tokyo - great taste and very visually pleasing. Need to try this at home.

Thank you so much

I make these once a month or so, they are amazing for parties

My GF's favorite drink! Thanks for the tips, I'm looking forward to impressing her with one :)

A Grasshopper was the very first cocktail I ever had.

Bro this tastes amazing!

Love it!! Great job Steve.

Very technical. Cant wait to try it

Nice to know the process for white creme de cacao. Did not know about cacao butter 👍👍

Nice job Steve I love the creamy cocktails I study your videos and make them for friends

absolutely wonderfull 👌 thank you sir !

I absolutely love grasshoppers. Brings me back to my uni days.

I definitely wanna try one of those grasshoppers.

The first cocktail I ever made was a Grasshopper, I’ve not made one in years but might have to now 😋

Hey Steve, love the channel! Would be really interested in seeing a video on your recommendations for stocking your bar! Maybe at three levels... Cocktail Novice, Home Enthusiast and Professional.

This is a very good video. I'd need a moment to remember a better one of yours. I love your DiY videos, I like creamy cocktails, and I now want to try a grasshopper again after a decade. The last one, at a hotel in Bangkok, destroyed me.

Looks nice, one for the weekend 👍

Hey Steve,that grasshopper it looks delicious.

These and lemon drop martinis are my favorites!!

Steve; awesome Grasshopper.... I loved your recipe of White Crème de Cacao. Nice job!!!!

Really liked the DIY brown creme de cacao. It was worth it the trouble to make it😅. Salud🍻from mexico

Steve, glass has a higher thermal mass than tin. So what you were saying was correct. Yes using a glass adds a bit more dilution since the glass takes longer to cool down and transfers some of its heat to the drink.

Looks delicious...more like.. can think of a mint chocolate ice cream

I’ve never made a creme but maybe it’s time I give it a go. Thanks Steve! 🥃

This was a favorite of my Mom and her crazy friend in the 70s...lol

Always when I make creamy cocktails I use cashew milk (the fatter and less diluted the better), tastes good! Also, I love the grasshopper, cacao and mint are absolutely BFFs!

In Bulgaria, for some reason, we drink minthe liqueur straight off the bottle or combined with equal part mastic liqueur called Mastika and we call it "Oblak" which means "cloud". Now that I think about it, it all seems pretty weird, I don't know tell me :D

Nice, this is what we did in the early 90 🎉

Not a fan of mint flavour, but I made this some days ago and it's delightful! So easy to drink! Also, spot on with the explanation of why tin on tin is better than glass. I would add also: tin on tin is lighter so you can shake with more strength, and it does not shatter if you drop it or if it's damaged! Thanks a lot Steve, now onto the Flying Grasshopper! Cheers!

Check out the emerald forest martini using green and white creme de menthe. Actual recipe is 2oz Gun, 1/2oz each of green and white creme de menthe. Shake and serve in a Martini glass.

my favorite moments in life are when someone says “don’t do what i’m doing”

One of my favorite childhood treats was grasshopper pie. Creme de Menthe was used and an oreo crust. Still have moms old recipe. Do I have a bottle...hmm?

Nice looking cocktail, Steve!!! At some point, can you do a video using Tuaca???

You should do a video on how to make creme de menthe!

Hi Steve🙂 Amazing chanel 👌you must try a akevitt sour!! Its a realy good sour made with the Norwegian spirit Akevitt👌👌

Beautiful! Thanks for another great video.I think a minty Grasshopper would be perfect after a spicy dinner, cleanse and cool the palate. I ordered a bottle of BOLS colourless Creme de Cacao, through my closest liquor shop about 50Km away, but it was well worth the wait and purchase price. Id tried the DIY dark Creme de cacao recipe for chocolate Boulevadier. It was yummy, but I couldn't find enough use for it. I also used the infusion method with iSi whipper. I should've tried harder, since Ive found many new uses for the clear creme de cacao. Its lovely as an addition to iSi whipped cream for after dinner coffee(with or without Irish Whiskey), works well in many cocktails in small amounts. Im not sure this bottle will sit for years on the shelf. I dont know if BOLs or similar European Liqueur manufacturers are liked/easily available down under? I live in a region without many options,& I certainly wasn't going to go with a generic to save a bit of cash in a special order.

Steve great ideas with DIY liquors and syrups very usefull , let us know please ... how you keep your opened bottles that don't rotated or used..eg. a rye whiskey opened bottle that don't use anymore . Any tips?

nice

I see that Threefold Gin bottle being used for the Creme de Cacao!

What a coincidence, I was just looking into liqueurs yesterday! (There's so many different ones, how on earth do I know if I need peach schnapps or peach liqueur?) So I'm looking forward to tomorrows video! Sidenote, I didn't pay attention before but when someone mentioned the new editor, I realised your framing here is really good too! We can see the table, the background bottles, and the top of your head isn't getting cut off anymore. It's always when things are good and pleasant they don't stick out! The green grasshopper text in the beginning was really well done, but I wasn't a fan of the grey background and the font, though I love that the recipe is showing on the screen when you are making it! This channel is really evolving, looking forward to seeing the progress.

It’s specific heat times mass. Glass has more specific heat and also more mass than steel tin so it melts more ice for it to cool down to the same temperature compared to a tin.

Steve please do a purple rain

Omg can u bartend for my bday next month? The grasshopper is definitely going to be my first cocktail

Dave Arnold actually recommends venting the whipper as fast as possible since its the rapid venting which forces the flavour out of your solids and into the liquid, both while work fine but i think the rapid venting will extract more flavour than the slow venting - however ive never compared the two side by side, only done rapid so take my word with a pinch of salt haha awesome video Steve, keep them coming!

Please share tips on making a three layer cocktail with Vodka, Rum and juices.. So I want green at the bottom white in the middle and orange on the top...Which one would be heavier to sink and lighter to float

Uploaded four minutes ago and already over 100 views! ...and I thought I'd be one of the first. Wonderful (as usual)

Good Morning from Germany

Thank you for this video! I have to try this for the holidays. But the video is now two years old. Have you ever tried fatwahing instead of infusing the spirit since you made this? Does that make a difference in your experience?

Creme de CAO!!!

Where did you get the bottle for the creme de cacao? I've been wanting to get some bottles like that for homemade infusions and such.

Looks good boss, have spent a ton of money on my booze library and always recommend your videos to everyone that has been blown away with cocktails I make. Aperol spritz next on cards. Picked up a bottle of Jack daniels fire and added appletiser to, was very nice, is there a cocktail along those lines cause who doesn't love apple and cinnamon. 👍

Can’t believe you didn’t reference the scene in Ronin where Robert DeNiro talks about the Grasshopper. Love the channel- always something new to try!

The music and lists make your videos more professional 👍

I'm probably a little late to comment, but if you're looking for a good dessert/creamy cocktail I've got one. 2oz skrewball/another peanut butter whiskey 1.5oz kahlua 8oz chocolate milk, full fat is definitely the best Just shake with ice and serve in whatever glass you have over ice. Basically like a peanut butter chocolate mudslide.

Hi Steve! Can you do more tutorials for homemade liqueurs, say, Creme de Menthe? It'd help a lot in trying recipes that require bottles not available locally.

Nice :)

One interesting thing about the Grasshopper is that it got second place in an underground cocktail competion in New Orleans during Prohibition (or so I've heard not sure how true that is).

You actually remove energy to cool down the glass and drink. The energy gets absorbed into the melting ice and increasing dilution. It seems that the thick glass contains more heat energy than the thin metal, therefore more dilution, assuming you get the glass down to the same temperature as the metal. However, the thermal conductivity of the glass is less than metal by a long way, transferring its larger amount of heat energy more slowly, so if you shake the glass version fast you may lessen the effect. What I'd like to know is how you get the damn things apart.

Hey! Can you make a tutorial on how to make a picon vin blanc, can’t find any recipes on it.

Hey Steve! Would fat washing with cocoa butter work in place of infusion?

How long are we suppose to preserve the homemade creme de cacao before using it?

Would this work with regular creme de cacao

Hi, Steve. What if you only have white creme de menthe? Can you add green food coloring?

Is that also known as white chocolate? NIce one.

Hi Steve

Do you need to refrigerate the creme de cacao?

Hi Steve nice video! What about a DIY Crème de Menthe ?

Steve, when you get to 500,000 subscribers, could you and your wife do a Q&A together?? I'd love to see the lady behind the camera. Great video, as always!

Would you please do a version w/o sugar or use a low-glycemic substitute for sugar syrup? Trying to keep sugar intake to a minimum. Alcohol and cream don't cause a large insulin spike as much as sugar does -- remember, alcohol is a digested sugar byproduct the yeast has no use for -- because it's pre-digested by yeast it no longer has significan nutritional caloric value leading to weight gain.

Before eight ? Bold !

I haven’t had a cocktail ever and I think of having AMF as my first one....what do you think?

could you use Godiva liquor instead of the white creme de cacao?

Steve, would you mind sharing the particular model of iSi whipper you use?

Hey Steve! I’ll try again;) I'm wondering if you should store ingredient for a cocktail in the refrigerator, and make the drink with chilled spirits, lime/lemon juice ect., or if they should be stored at room temperature so that the ice melts a bit in the shaking/stirring of the drink, so that the drink is somewhat diluted? This question is in general for all drinks and not just for this one. Looking forward to your answer! Best regards from Norway:)

My Dad used to mix Midori and milk and call it a grasshopper.