THANKS ... 👍👍👍

Love it!

how long do you wait before putting them in a drink so they won't crack?

"PromoSM" 😱

This was horrendously boring! I never made it past the 10 min mark. British television sucks rofl!!! National lampoons was right. its mostly dull drivel with a few cheese documentaries to spice things up

Once he said tomato juice, I tuned out. I no many, even most people like it that way but I like the the original way…with pomegranate juice.

scotlands national drink.,,.,.no joke.,,.,.no one drinks it in england

has cola.vanilla.,,.lavendar hints.,.

buckfast and milk is awsum,.,.,.similar to cold coffee.,.buckfast always well chilled.,.,,.12 cups of coffee worth of cafine in a bottle xc

Kick ass!

Why are we cleaning our palate AFTER drinking this lovely drink? Surely it's better to cleanse beforehand so you get the pure taste of it

How to use a BRIX Scale Refractometer to convert the brix reading to gravity read and potential alcohol level?

I LOVE this video very much!! Especially when he laughs around 0:33-0:34 mark! Thanks for sharing this!

Where is the fucking link?

I need this same video with a small jigger , a plastic cup and a 1oz pour

It would seem that after filling your trays with water and letting it sit on the counter for maybe 20 minutes before putting it in the freezer would allow more time for the impurities to settle through the holes.

While this is a good overview of how to do it for parties and events this is not great for a cocktail that might be sitting for an extended period. Using the air brush pump (which is not designed for food and therefore possibly not safe for this use) you will oxidize your cocktail over time. This means that for example your vermouth will go bad. Using CO2 will carbonate your cocktail. This is fine if you're making a carbonated cocktail but if you are making a negroni you probably don't want it carbonated. If left at pressure with CO2 all waterbased liquid will carbonate, the level of carbonation will depend on temperature and pressure (more pressure = more carbonation, lower temperature= more carbonation). If you really want to do this and leave the cocktail for an extende period I'd set the pressure pretty low (2-4 psi) and not keep the cocktail too cold and simply serve it over ice with a quick stir.

Amazing crib sheet

Sick!

Excellent video! Quick and to the point. Do you ever discuss ph levels and acidity. I focus on that with wine customers a lot.

Yeah, polishing glassware "went out" years ago! Now it is too difficult to get staff to look after the glasswasher itself!

charming guy....he must do great as a bartender.

Don’t change the lighting or the filtering like that… so annoying to watch. But thanks🤣

That is a great rye 👏 but what’s going on with that chemical cherry? Get some Luxardo cherries or make your own, Dean - I expect better from you 😉

✔️ P R O M O S M

Theyre legends in le Havre where its from 40% vol. Cheers i luv it. From a welsh londoner

That 2 year old calvados in oak casks is fab. Im a brit. Do canard or duck, black french coffee, a glass of pom or calvados, then bite a sugar cube. Its the duck or canard, a local tradition in 20 below when its brass monkey snow. Im drinking Deribeaucourt calvados in london i found in Lidl or Aldi for £15 a bolltl. 2 years kept in oak barrels, great gear.

Outstanding!🎉

You could heat it and then insert it threw the plastic possibly

Just hit the like button I'm sure Dean would appreciate it

Love your work BTN ... That "insulated" container ... have you just stuck aluminium foil to the outside??? I'm intrigued because I'm wondering if a small cooler really makes that much difference as you seem to get the same results with your "COOLER" Many thanks

5 different cocktails in that time is amazing. Don't worry about all the haters, they have no idea what they are talking about

this wont carbonate the beverage will it?

What's the best way to store clear ice? Just place them in a plastic bag in the freezer?

Good video, big mistake! The metal container is not good for any acidic food including lime and lemon. Glass containers are the best.

Hang on... he added Passoa twice! Once from the big bottle, once from the small one!

Fantastic true story and great stuff /tips!

you are doing amazing mate ,want to see more

I’m not a geek, you’re a geek. But okay…I have thought about making spreadsheets for very specific detail oriented things, glass vs cocktail volume being one of them. The volume of drinks in coups at my place is larger than the coups 🤦‍♂️

Drinking some right now,first couple sips tasted Smokey like scotch is supposed to taste but after a few more sips just tastes like alcohol..

What a pain in the butt.

Love this Dean! Thanks mate!

Just picked one up last week, thanks for the video on how easy it is to use.

Thank you so much for sharing this! This was super cool!!

Question, with using the air compressor with ambient air. Is there any oxidation in the vermouth?

Does the CO2 make it carbonated? Like what if I want a cocktail without the carbonation?

You took those down like champs! Respect

I use to practically live at this bar .. I was a happier albeit crazier person back then ..lots of good memories and I met a lot of cool people .. thanks for the video ! Brought a tear to my eye ..as cheesy as that sounds ..

should we keep it towards the sun light, or just just the lamp? which is better, sun light or artificial light?

nice teaching! quick, easy to understand!