Ultimate Texture Cocktail Hack - How To Make Better Manhattan and Negroni

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5 ай бұрын

Ultimate Texture Cocktail Hack - How To Make Better Manhattan and Negroni
This simple trick we are used to make for syrups will take your cocktails like the Manhattan and Negroni to new heights. The texture is enhanced tenfold and the flavor remain intact. I absolutely LOVE this idea!
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How to make the Gomme Vemrouth for the best Manhattan
In a sealable jar add
40 gr Gomme arabic powder
80 gr Sweet vermouth
Stir to mix
Close and let rest at room temp for 2-3 hours
Then, add 450 gr more of sweet vermouth
Stir to mix
Bottle uo and enjoy
Will keep in the fridge 30 days
What's up, my friends! Ready to chill out and up your cocktail game? Join me in this exciting video where I spill the beans on creating the most amazing texture in cocktails ever! I'll be sharing insider tips and techniques to transform your ordinary drinks into extraordinary velvety delights. Get ready to master the art of crafting cocktails that will impress and refresh.
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Пікірлер: 106

@TrufflesOnTheRocks 5 ай бұрын

If you want to hear me making cocktails in french, come and say hi! www.youtube.com/@distilleriecherryriver

@SandstormGT 5 ай бұрын

Damn! This is exactly how i feel....I love the flavor profile of a Manhattan but not a fan of how thin it is. Definitely going to be making a batch of gomm cocchi di torino!

@TrufflesOnTheRocks 5 ай бұрын

Awesome! Let me know how it goes, I am curious. Cheers my friend!

@cheflev9884 25 күн бұрын

I think this is a great idea. As a chef I used agar agar, xanthin gum and guar gum a lot. For cocktails though I saw another technique which is simpler and does not need any gumming agent. I worked with a mixologist named Marcio Silva from Brazil. He’s a legend. The way he induced texture into his cocktails is by blended vermouths and amaros in large batches to use in the drinks. The blends granted superb texture and body. On the flip side I’m sure there is a nitty gritty element to point to. A lot of spirits, vermouths, and amaros are made using poor quality ingredients. Where they will intentionally add flavoring agents, color agents, sugars and emulsifiers. Some examples include aperol and compari. That rich red color can be achieved naturally but they don’t do it. They add that color after distillation. All of this is to say that by blending thicker amari you are already unknowingly adding those emulsifying agents lol. Cheers gents

@bchriqui 5 ай бұрын

Wow just tried it with both Negroni and Manhattan, amazing JF, never thought about texture in cocktail but this really improved both, I'm hooked, thanks for the video !

@noahyonts6670 5 ай бұрын

Great idea. I have a batch of this sitting on my counter and I'm excited to try it tonight!

@stephane.foisy.186 5 ай бұрын

Definitly making this!!! Will even try with dry vermouth for a luxirous martini

@angel2of7death 5 ай бұрын

Wow. What a genius hack!!! Thank you!!

@sefraisik9142 5 ай бұрын

This is a game changer!! I love some texture in a cocktail 🖤

@TrufflesOnTheRocks 5 ай бұрын

That’s why you love a Ceasar 😂

@sefraisik9142 5 ай бұрын

@@TrufflesOnTheRocks 🤣😂 Those are the best HAHAHA

@josedelacruz1270 5 ай бұрын

Very interesting. I actually often tend to use agave or honey syrup in place of simple syrup for the added texture they provide. Will have to try this.

@rabonour 5 ай бұрын

I also have taken to adding amaro to my Manhattans in part for texture - I'll definitely try this!

@zmoclov21 5 ай бұрын

Thank you! I totally agree with the sushi rice negroni recipe! I tried it with negonis and was like maybe my pallet isn't refined enough to understand the difference. I tried it on boulevardiers to see if that was different but nothing. The articles I read on the recipe acted like this was the next sliced bread... I'm relieved to hear someone else, especially someone with your expertise, that agrees.

@user-ci5sf5qj2k 5 ай бұрын

Excellent idea. I have the same problem with the Manhattan and will be trying this.

@carl_busch 5 ай бұрын

What a great idea. Can't wait to give it a try.

@TrufflesOnTheRocks 5 ай бұрын

Thanks man! keep me posted when you do, I want to hear your thoughts about it. Cheers!

@eb98100 5 ай бұрын

Great stuff! Will try tonight!

@TrufflesOnTheRocks 5 ай бұрын

Thanks! Come back here to tell me how it went plz. I always love the feedback. Cheers!

@beauranheim8694 5 ай бұрын

If the flavor of the gomme bothers you, try agar agar. Not sure if it's a one to one substitute but it is basically flavorless, so have fun experimenting.

@sergey_simonov789 5 ай бұрын

Its interesting! I ve been making sugar free syrups for my cocktails to cut down calories (for syrup i use water, xanthan gum and stevia) and i've noticed the same pleasant change in texture!

@johnnyjensen8805 5 ай бұрын

Brilliant 👍

@TrufflesOnTheRocks 5 ай бұрын

Thank you! Cheers

@DavidMTim 4 ай бұрын

For a whole 750ml bottle, add hydrate 61 gm of gomme arabic powder in 122 ml of vermouth. Then add the remaining bottle of vermouth (628 ml).

@haiwakatta Ай бұрын

Why hydrate the gomme arabic powder first? Is there anything wrong with putting 61g of powder into a bottle of vermouth?

@aginsfbayarea7350 5 ай бұрын

Great next step! I'm a big fan of subbing Gum syrup for simple for the mouthfeel.

@TrufflesOnTheRocks 5 ай бұрын

Then you will love this!

@seansampson7886 5 ай бұрын

Love this. A similar thing I do is keep a higher concentrate of gomme / water mixture in the fridge. When a drink needs more mouthfeel, add a barspoon!

@bryano2130 5 ай бұрын

I can get away with this at work way better than rebottling it, thank you for that glorious idea

@TrufflesOnTheRocks 5 ай бұрын

That's a good idea. I'm a little OCD, so for me, this may lead to inconsistency, but it's a great cheat. Have you checked what the shelf life of gum + water alone is?

@Hosana 5 ай бұрын

Thanks! This is perfect. I've been using Vinsanto as a substitute, but it isn't the same.

@pauldaulby260 5 ай бұрын

What a great idea. I drink more vermouth than make cocktails with it, so Ill give this a try the other way around, and make a half as thick gomme whisky so its shelf stable

@TrufflesOnTheRocks 5 ай бұрын

Smart ;)

@bingo36able 5 ай бұрын

Very interesting! I think i may have some gum arabic in my little alchemy drawer, may give this a try today if so!

@TrufflesOnTheRocks 5 ай бұрын

We recognize a real by the niche stuff he hides in his pantry HAHA! Cheers my friend

@sebastiantillmann1669 5 ай бұрын

Cool video! I did that last year with Tempus Fugit Creme de Banana for a Rum OF

@bryano2130 5 ай бұрын

That sounds PHENOMENAL

@TrufflesOnTheRocks 5 ай бұрын

That sounds Epic!

@n.bastide 4 ай бұрын

Hanky panky works well with the gum vermouth

@brenthronik6066 5 ай бұрын

Super interesting! Have you tried with other gums like Xanthan gum/Guar gum/etc?

@UnclePete 5 ай бұрын

This is a goos idea

@TrufflesOnTheRocks 5 ай бұрын

Thanks Pete!

@christinecamley 5 ай бұрын

Terrific video! Very interesting! I will only have a Manhattan with the original recipe and I don't particularly experience a thin feeling in alcohol texture but adding gum would be fun! Cheers!

@TrufflesOnTheRocks 5 ай бұрын

If you feel like experimenting a little, give this a try, I'm sure you'll love it

@christinecamley 5 ай бұрын

@@TrufflesOnTheRocks Okay!! You have inspired me to give this awesome idea a try and find more enjoyment in a delicious Manhattan!! Love your videos so much!! 🙂

@DirtyHairy01 5 ай бұрын

This is genius! When you finish that WhistlePig, maybe try find some Sagamore!

@TrufflesOnTheRocks 5 ай бұрын

Access to Rye whiskeys here is very limited unfortunately.

@jpcampbell 5 ай бұрын

I made this tonight! Cool idea. Not sure it’s worth nearly doubling the price of my vermouth but was fun to try.

@TrufflesOnTheRocks 5 ай бұрын

Man, next time shop a little longer 😉 … I pay 10$ for 250gr so that’s like 2$ of gum for a whole bottle of vermouth.

@willst101 4 ай бұрын

I thought this was a troll when I first watched it, then I made a batch of gomme cocchi, and then I REALLY felt like it was a troll. I'm totally OK with the texture of a regular Manhattan and frankly I"m kind of nervous to try out the gomme 😳

@salonirkutsk4698 5 ай бұрын

👏

@chipsclassiccocktails1458 5 ай бұрын

I'll have to try that with Campari

@TrufflesOnTheRocks 5 ай бұрын

Looking forward to hearing your thoughts on this. Cheers sir!

@juliobatista6186 Ай бұрын

This is an awesome video! Thanks! I am going to try it with Aperol to enhance the mouth feel of my paper planes! Does aperol last forever on the shelf after this gomme process? Just like the campari?

@TrufflesOnTheRocks Ай бұрын

Don't worry about the shelf life of it, gomme will not affect it ;) Cheers!

@joshuamiller8533 5 ай бұрын

Besides vermouth and campari, what else could you add gomme arabic to for this effect?

@user-bs1fm6mu1l 5 ай бұрын

Merci, je ne savais pas que tu avais des videos en Francais. De la part d’un Quebecois aux Etats 😊

@TrufflesOnTheRocks 5 ай бұрын

Trop bien! J'espère que le contenu va te plaire là bas aussi. Cheers!

@macolive65 5 ай бұрын

Have you tried it Blanc Vermouth?

@tisch9928 5 ай бұрын

Great video! What brand is the beautiful tasting glass, i suppose champagne glass, you used?

@TrufflesOnTheRocks 5 ай бұрын

Thanks! It's a Lehmann glass

@CurtF27 19 күн бұрын

Very nice. What brand is the coupe glass that you serve in?

@TrufflesOnTheRocks 19 күн бұрын

Thanks! it's from Waterford Crystal. Cheers

@MyWillbot 4 ай бұрын

Thoughts on replacing with xanthan gum? Same amounts for recipe?

@AlexandreNishikawa 5 ай бұрын

Awesome video!! Is it possible to do this with xantham gum? Isn't xantham gum more "neutral" in flavor?

@josedelacruz1270 5 ай бұрын

Same question here

@sophiapanaetova7831 2 ай бұрын

@trufflesontherocks Hi, can I use the same formula i.e 7.5% of gum for bitters which are higher in ABV?

@nicholashoule3378 3 ай бұрын

Is there any reason not to use this technique on dry vermouth for martini's?

@eai554 5 ай бұрын

Excellent video. I’ve come to the same opinion about most Manhattans - they are a bit thin. Some bars add simple syrup, other bars combine a more substantial sweet vermouth with either amaro or Bénédictine or Maraschino liqueur. That’s what I have been doing at home, with fine results. Question: would cream of tartar or arrowroot powder work also, as both are thickening agents?

@TrufflesOnTheRocks 5 ай бұрын

I'm pretty sure Creme of Tartare wouldn't work. Don'T know about the ArrowRoot.

@eai554 5 ай бұрын

@@TrufflesOnTheRocks thank you for your kind response. I will try your gum arabic and sweet vermouth solution

@TrufflesOnTheRocks 5 ай бұрын

Have fun with it and keep me posted with your feedback. Cheers!

@Dr_Bombay 5 ай бұрын

mind-blowing. looking forward to trying this! EDIT: came back a few days later after trying this to say (1) that that this really is an interesting, worthwhile trick to have up one's sleeve. the difference is small but noticeable, and good! and (2) your recipe has a typo, calling it "vemrouth," and now we're calling it "Vemrouth" in our house in honor of your innovation. "Let's have a Manhattan with the Vemrouth, not the regular vermouth."

@mitchalberts1119 5 ай бұрын

Can you use both gum Campari and gum vermouth in a Negroni? Or would that be too thick? I want to try both but don’t necessarily want to go pick up an extra bottle right now.

@TrufflesOnTheRocks 5 ай бұрын

That's going to be quite thick indeed. I don't recommend using both in the same cocktail. Maybe just do the Vermouth since that's the one you can use in both cocktails.

@n.bastide 4 ай бұрын

In a negroni, i tried gum vermouth and usual campari...it doesn't work really good, the texture is near to be the same than the classic.

@n.bastide 4 ай бұрын

I will try gum campari, half gum vermouth and half classic vermouth...just to know what's happen

@stefanweinzierl6707 5 ай бұрын

Why not mixing the gum with the whiskey and not oxidizing the vermouth ?

@iM1NG 3 ай бұрын

Would this work for a freezer door cocktail that keeps for months?

@TrufflesOnTheRocks 3 ай бұрын

Absolutely

@philipmoser3784 5 ай бұрын

This is always the problem I run into with NA spirits for mocktails. Want to try this to give them more body

@TrufflesOnTheRocks 5 ай бұрын

For NA spirits I think I would recommend a little bit of Glycerin too ;)

@iM1NG 5 ай бұрын

⁠@@TrufflesOnTheRocksgood tip! What ratio would you use when adding in the glycerin?

@tommasolauro501 4 ай бұрын

@@TrufflesOnTheRocks love the video man!! Can I use it also for something with similar abv and brix of vermouth and Campari? Thanks

@drashner 5 ай бұрын

Can you use xantham gum instead of the gum arabic powder?

@TrufflesOnTheRocks 5 ай бұрын

You could but the result will be different that's for sure. I feel like the viscosity provided by the Gum Arabic is more pleasant in this scenario.

@haiwakatta Ай бұрын

Is there a reason for hydrating the gum arabic in the small amount of vermouth first? Why not putting gum arabic powder directly into the bottle of vermouth, or premixing a manhattan and putting the gum arabic powder in the final drink?

@eafarrar 5 ай бұрын

Did you try with dry vermouth (e.g., for the Martini)?

@TrufflesOnTheRocks 5 ай бұрын

I didn't try it yet. There's a lot I didn't try yet actually. But I think this opens up a whole new world of possibilities.

@eyespy3001 5 ай бұрын

A viscous, cloudy martini sounds like it will taste and look gross. The beauty of a martini is that is crisp, clear, and thin. Something you can drink fast before it gets cold; not something you want to savor in your mouth like you would with whisky.

@eafarrar 5 ай бұрын

@@eyespy3001 Unless you actually like gin. 😆 If a Martini is cold, like you say, the glass is going to be frosty anyway; I hardly think you'd notice a bit of haze in the drink. Also there are dirty Martinis with brine added, which isn't actually crystal clear. I dunno. Seems worth experimenting with. 🤷🏼‍♂️

@OscarHernandez-tb7uc 4 ай бұрын

Would this work with bourbon?

@TrufflesOnTheRocks 4 ай бұрын

It would but as you use more bourbon than vermouth in most cocktails, you should put at least 2x less gum

@MoKiShea 5 ай бұрын

If anyone is wondering, these ratios do NOT work with 210S. 😅

@TrufflesOnTheRocks 5 ай бұрын

What happened? Others asked if Xanthan would work and I was skeptical. 210s is a mix of gum Arabic and Xanthan so I’m curious to know what problem you encountered

@MoKiShea 5 ай бұрын

@@TrufflesOnTheRocks it was far too thickening at these ratios. Made a single serving with 3g 210S, 6g vermouth, then 33.75g vermouth, and the final drink using 1oz of it still had the viscosity of syrup. The packaging doesn't give the amount of gum Arabic to xanthan gum, so it would be difficult to adjust without a lot of experimentation, or experience with 210S.

@TrufflesOnTheRocks 5 ай бұрын

@@MoKiShea that good to know. Thanks for sharing. Good thing about this though is if you ever make a larger batch and feel it’s too thick, you can always add more vermouth afterwards. Cheers mate.

@Teppod 5 ай бұрын

Love this idea, and can't wait to try it out. I really love that coupe in the video, though, but it's not the coupette linked in the description, is it?

@n.bastide 4 ай бұрын

The ratio of the ticaloid 210s should be 9:1

@robertstricklandart415 4 ай бұрын

caaacktail.....

@TrufflesOnTheRocks 4 ай бұрын

Merch is coming soon ;)

@crabapple1974 5 ай бұрын

“Cacktail”?

@twitch1965 5 ай бұрын

I'm always amazed that euro forget that volume and weight are not the same, this only works for water, because that's what the French system of measure is based on, man go learn some chemistry!

@TrufflesOnTheRocks 5 ай бұрын

Are you ok? I don't understand the hate here. I used a scale for precision purposes. I never said 1ml was 1gr. Man go learn good manners LMAO

@tartari13 5 ай бұрын

@twitch1965 ok boomer 🥱

@SandstormGT 5 ай бұрын

What the actual hell are you talking about clown? Not once did he equate volume with weight other than when he said he wanted AROUND 600ml total volume out of his mixture, which you can see he got pretty close to according to the level in the cocchi bottle.