Go to the Recipe: Yard Bird Cocktail
How much simple syrup?? The recipe says 0 g
This is awesome. And actually I feel like could lead to a cocktail revolution where bartenders use scales to measure out ingredients in bars!!
Hey Marcus—Sorry, if you opt to make simple syrup you should make a 2:1 rich syrup and use 21 g per drink (so 42 g to make two cocktails).
Still trying to work out the logistics with that one. Go for it, why not? Scales with liquor has been a fascinating element to add to the approach of bartending for me. On a small scale or intimate dinner when I have used it with Grant and the kitchen, It's a pretty powerful and amazing tool. In a busy restaurant, It's really not feasible at this point, but that's still only a hardware/ imagination limitation. Its amazing to see how much liquor can vary by weight depending on batches! Most of all, it's fun to play with, and to me, that's the point with cocktails.
This is great, I had a party last weekend and made a ton of demerara simple syrup for smoked old fashions. This will be a great use for leftovers.
I'm making some homemade tonic water based on this recipe:
http://pinchandswirl.com/2013/08/homemade-tonic-wa...
Interested if you've ever tried making tonic water.
I have never tried creating it myself! That would be an interesting experiment. I usually use Jack Rudy Tonic Syrup for scratch tonic drinks. http://www.amazon.com/Jack-Rudy-Tonic-Syrup/dp/B00BK0V8LO/ref=sr_1_1?ie=UTF8&qid=1400696358&sr=8-1&keywords=jack+ruby+small+batch+tonic
I have never tried creating it myself! Sounds like an interesting experiment. I usually use Jack Rudy Tonic Syrup.
I was wondering about this. If you use 2:1 rich syrup and add 42 g of it to the recipe aren't you adding effectively twice as much sugar as the original recipe?
Yard Bird turned out great, really loved it. Replaced the Zaya Gran Reserva (too expensive for me) with a 12 years old Caroni though. Loved the bitterness, very subtil.
Simple syrup is half water, half sugar, so you need twice as much as you would straight sugar.
How bitter are we talking? Every time I've had cynar, it's been intensely bitter. Does the rest of the ingredients balance it out?
I made this drink yesterday after obsessing on it since I saw the video a while back. Finally tracked down Cynar and Amaro Montenegro. I thought it was a great drink but have some thoughts: The bottle of Zaya Gran Reserva I have is one of the older bottlings from when it was made in Guatemala. Now, it is made in Trinidad and from what I hear is quite different. The Guatemalan bottling is intensely sweet. Neat, it's like drinking brown sugar. I've not tried the Trinidad bottling so I have no comparison. Before the Amaro and Cynar kick in the cocktail is almost cloying. Once I got past the sweetness the depth and complexity of this drink kick in. Very, very good. The finish is bitter. I am a fan of bitter and this finishes just on the right side of almost too bitter for me. Saying that, I find it odd that I think I would prefer the drink with a rum that is less sweet up front. Lime is the perfect foil. I couldn't help but wonder if a squeeze from a lime wedge wouldn't have helped with the initial blast of sweet from the rum. I would have given it a shot but I started riffing on variations with white rum and orange bitters... I think today I will try it with either Diplomatico Reserva Exclusiva or El Dorado 12.
I always liked G&T but never knew how good they could be until I picked up some of the Jack Rudy Tonic Syrup. What gins do you prefer?
Hello, I love the look of this drink. I am finding it really hard to find a bottle of Zaya Gran Reserva rum here in Australia. Can you please recommend a rum which is similar in quality which I can source here in Aus?
Thank you
This drink showcases the cardamom bitters wonderfully. With Scrappy's, you have to be careful as their tinctures can be quite potent. 2.4 grams is quite a lot, even for two drinks, but this recipe gets it right. I also love the Montenegro in lieu of the Ramazzotti. Both are good, but the Monte gives it that extra "Je ne sais quoi".
Slight digression - have you folks in the Seattle lab given any thought to a better way of producing crystal clear ice cubes? Common thinking is that It needs to freeze directionaly and you hack off the impure part, cutting your own cubes from a big block. There must be a better, more scientific way. Ideas?
Just made these tonight, yum! They taste dangerously like a more complex version of uncarbonated root beer. I did not have the recommended rums on hand, so substituted 3/4 Cruzan Blackstrap and 1/4 Pyrat Reserve. The Blackstrap is probably what led to the root beer flavor, I know the Zaya is more about vanilla and caramel. I was aggressive with the lime which worked well. In any case, a nicely balanced concoction that I look forward to trying with different rums in the future.
https://www.chefsteps.com/activities/a-little-bit-of-glacier-in-your-glass
This was so good. Naturally, I didn’t have the right amaro, so required a trip to the store. Tough job but somebody’s got to do it.
I'm a new drinker in my 30's I know...super weird. But like I love over doing food on Chefsteps, I decided that fancy cocktails would be my go to...I was right. Milk washed punch is a go to now, and now so is this (not only because I costs almost 100 bucks in liquor), but it was tasty. As a new guy, it was a bit complex and boozy, but I liked the depth.
Additionally, I highly recommend creating simple syrup as dissolving the sugar took FOREVER. As others commented, I believe the syrup ratios are wrong. I think you need 21 grams of 2:1 for 2 cocktails not per.
This is awesome. And actually I feel like could lead to a cocktail revolution where bartenders use scales to measure out ingredients in bars!! I use this for making ice.
I'm not new to cocktails but haven't tried the cardamom bitters before. Had all of the other ingredients on hand and made this last night. Although I weighed everything on a 0.1g scale, I found the amount of cardamom (Scrappy's) overpowered everything else (and this coming from someone who loves cardamom). Couldn't taste any of the Montenegro or Cynar notes. Based on the other positive comments, maybe my scale didn't accurately measure the cardamom somehow, so I'll try again soon but will probably halve the cardamom and taste before adding the full amount. Just wanted to share in case that's helpful (and will update this post accordingly).
