5 Fall Cocktails To Be Thankful For скачать в хорошем качестве

5 Fall Cocktails To Be Thankful For

Five Cocktails to Spice Up your Thanksgiving night dinner! It's Thanksgiving week you guys and I wanted to give you some nice cocktails with a real holiday feel to help you guys ring in this holiday season. Although Halloween is the official start to the holidays it doesn't really feel like it until you're closer to Thanksgiving. And really here in LA, because it is still 80 still degrees out, we have to work a little harder to get it to "feel like the holidays" thank other places do. If some of you guys don't celebrate Thanksgiving never fear! It's still cold out and winter so enjoy these fall cocktails nonetheless! Here's links to the tools I use in this episode: Barfly Shaking Set (Gold): https://amzn.to/2WAhHIg Barfly Hawthorn Strainer: https://amzn.to/2OkFZ8v Barfly Copper Measuring Cup: https://amzn.to/2BA24Yk Nesco Hot Plate: https://amzn.to/33hzyqe If you want a better one use this: https://amzn.to/2KRcFnk Squeeze Bottle: https://amzn.to/35uZYXe If you like our channel, please click and subscribe https://tinyurl.com/SubBarfly If you guys want to check out our full amazon store you can do so here: https://www.amazon.com/shop/theeducat... Please not that the Amazon Store and all the Amazon Links provided are affiliate links that pays us a small commission of each sale (at no cost to you). It goes a long way to help us fund this channel. Thank you. Check out or officially Channel Sponsor, Barfly Mixology Gear. Barfly makes high quality professional bar equipment. Their barware essentials and accessories are designed to deliver optimal appearance, temperature consistency and proportion in every glass so you can achieve masterful results. Definitely check them out at: https://www.barflybymercer.com/home/ Our official apron sponsor is Stagger Lee Goods. Alfred Ramos hand stitches each of these amazing quality aprons in his Northern California workshop. He Does custom work and has aprons for just about every position in a restaurant and bar so do yourself a favor and check him out: https://www.staggerleegoods.com We have a discount code with Stagger Lee right now for 20% off your order just type: BARFLYSLG20 at check out. If you are interested in helping us offset the cost of production you should check out our Patreon page which has a bunch of great perks and goes a long way to helping us bring you quality content. You can find that here:   / theeducatedbarfly   Instagram:   / theeducatedbarfly   Facebook:   / theeducatedbarfly   For T-Shirts: https://teespring.com/stores/the-educ... Here's The Specs: Marakesh Express 1.5oz (45ml) Mezcal 1.5oz (45ml) Pure pomegranate Juice .75oz (22.5ml) Lemon Juice .75oz (22.5ml) Simple Syrup .5 tsp Harrissa Paste .75 tsp Rose Water .75oz (22.5ml) Aguafaba Rocks Glass, Big Rock, Pomegrante seeds Garnish Negroni Sbagliato 1oz Campari 1oz Sweet Vermouth top Prosecco Rocks Glass, Rock Ice, Orange twist Pedro Suckerpunch 1.5oz (45ml) Old Grandad Bonded .5oz (15ml) PX Sherry .5oz (15ml) Amaro Nonino .5oz (15ml) Lemon juice 2 dashes Espresso liqueur Rocks/ Big Rock A La Mode 1oz (30ml) Bourbon .5oz (15ml) Licor 43 5oz Apple Cider (cloudy) 4oz Heavy Cream infused with .75oz Spice Syrup Add cream to a squeeze bottle with a coil and whip until stiff but pourable. Add all ingredients for cocktail to a pan and heat until Hot. Pour into a heat proof mug and top with Cream. White Bull - Christiaan Rollich from AOC Los Angeles 1oz (45ml) Gin 1oz (45ml) Cocchi Americano .75oz (22.5ml) Hefeweizen .75oz (22.5ml) Sage Beer Syrup 1oz (30ml) Lemon Juice 2 dashes Angostura Bitters Garnish Sage Leaves Shake, Strain, Collins Glass Top Hefeweizen To Make Sage Beer Syrup: Add one 12oz Bottle of Hefeweizen to 1.5 Cups Sugar and 12 fresh sage leaves to a saucepan and bring to a boil to dissolve sugar. Once done, Remove from heat, allow to cool and put in an airtight container. Keeps 2 weeks refridgerated. To Make Spice Syrup: 8oz (240ml) Demerara Sugar 4oz (120ml) Water 1oz (30ml) Ginger Syrup 1 Cinnamon Stick 1/8 tsp Clove 1 Star Anise 10 Black Peppercorns Add everything to a blender and blend on high until fully incorporated. Fine strain through a nut milk bag or cheese cloth lasts about two weeks.