Japanese Cocktail Technique - Hard Shake

[RebornEgo]

He's a black belt cocktail shaker!

[ibizabartenders]

en Londres, por ejemplo, este cocktail, al llevar zumo de limón como se ve, que presumimos es natural, se hace doble colado por el tema de las probables partes del fruto que siempre quedan en el zumo, lo que hace que al beber el cocktail, por ejemplo, se note...pero no en todo el mundo se hace asi...

[ibizabartenders]

todo bien, pero...no sé...para qué ponemos un hielo, ya utilizado al batir, en la copa? y dos, entiendo que no es presentable servir un cocktail o copa ante un cliente imaginario en este caso, sin un posavasos o servilleta...y cómo, entonces, una marca como beefeater promociona ello? Por lo demás, todo muy bonito...

[nanargooberblat]

He must jack off a lot

[dispense1983]

Superbly done, but where's the double strain to get rid of those tiny flecks of ice??

[ThePretzelHead]

now this is a bartender

[mcatinaccio]

shakera 25 secondi................... b a h

[DaveTheMagicHobo]

Roses lime cordial to be specific

[DaveTheMagicHobo]

@the new James dead, the original recipe for a gimlet calls for lime cordial, also not sour as has no egg White.

[jonas08mac]

super smooth... idol

[Garris13]

Class.

[Paumonsu]

Samurai cocktail

[Linnas79]

He looks like a nutty professor doing lab work but I bet the cocktail tastes fabulous

[psychobabble1988]

Nice rhythm, man!

[GaoFaiGar1989]

really? the cocktail is called " gimlet" or you just to tell me it is gimlet :( ?

[GaoFaiGar1989]

may i ask the cocktail name please?

[Darragh101]

@GaoFaiGar1989 Gimlet.

[gyped]

@Darragh101 not quite, because a 'gimlet' has lime cordial as well. it's more like a '(lime) gin sour'.

[TheNewJamesDean]

@gyped Dude, what do you think cordial is made from? A gimlet is a gin sour. Fresh juice and sugar make 'Cordial' and is a perfect option for the lime component in this drink. You think the most famous Bartender in japan will use a factory made, off the shelf cordial in his cocktails?

[pocketsnine]

perfection.

[flyingtoothpaste]

That guy walked straight out of Bartender :p

[Litterboy78]

Ice is to keep it cold. The ice they use is hand cut, double frozen, very hard and takes ages to melt, thats why it can be put in such a cocktail while adding little dilution.

[Vicbartender1990]

@Litterboy78 that is just gonna make more work for the bartender. It's going to take longer to shake and stir a cocktail with Ice that is too cold. A cocktail need dilution to me properly balanced and if it's too cold any small nuances are gonna be lost.

[bolch88bb8]

@Litterboy78 Also the other reason why he has shaken so long to achieve his diultion.

[Darragh101]

@Litterboy78 Yeah but i hate hand cut ice, it should not be used when shaking or stirring cocktails, you will never be able to establish a perfectly timed shake, a great mixologist can hear the ice in the shaker and know when its finished, i.e. diliuted enough for the drink in hand. therefor i dont agree with fresh chipped ice in shaken or stirred cocktails.

[RPGgrenade]

i can tell that was a gimlet

[sugimitsu38]

このひとのお酒に出逢えて良かった。

あの世でも出逢いたい・・・

[tokaidou101]

What is the purpose of the extra cube of ice in the cocktail at the end? Style? Dilution?

[suicaversa]

@tokaidou101 I think it's for dilution. It's Tokyo Kaikan(東京會舘) Style.

[tokaidou101]

@suicaversa Interesting. Thanks!

[mavonemory]

awesome hardshake!! he performs it perfect!! very cool video!!

[TheNewJamesDean]

@mavonemory Firstly, what makes you an expert on hardshake technique???? Secondly it IS perfect because he invented the bloody technique.

[sugimitsu38]

cool