In the next chapter of the #SanzCocktailsSeries we are going to show you, alongside Luis Inchaurraga how to make layered cocktails along with 3 very different cocktails where you can apply 3 different ways of serving the ingredients in layers. Really visual and delicious!
This cocktails are formed by ingredients served in layers.
FORMULA: Serve these kinds of ingredients in this order:
▪️1st The lower the level of alcohol and higher the level of sugar, the heavier the ingredient will be: fruit purée or syrup.
▪️2nd Liqueurs: high sugar content and low alcohol.
▪️The exception to this rule are cream liqueurs and cream as they float, so you can serve them as the last ingredient on top of the cocktail.
⭕️ Visit our YouTube channel because we have very important notes to share with you, so don´t overlook the text accompanying the video.
Remember, if any query arises, leave your comments below the video so we can help you.
#layeredcocktails #cocktailmakingtechniques
Video: Ave Mono
Music: Jason Shaw ‘Acoustic Blues’ Under Creative Commons 3.0 license (CC BY 3.0 US)
Try our version of the classic Irish Coffee; Orchard Coffee Cocktail. Did you know how the Irish Coffee was invented? In 1942 passengers on a flight were arriving at Shannon, an airport in the southwest of Ireland, they were frozen to the bone and in the restaurant there, the chef Joe Sheridan got them warmed up with a hot coffee […]
Jellification is a technique in molecular cuisine that is also used in molecular cocktail making. It is a process to thicken and stabilize liquids, to achieve a gelatinous texture. ♦️WHERE DOES GELATIN COME FROM? “Fish tail” gelatin (grouper, anglerfish, sturgeon). 80% of European gelatin comes from pork skin, 15% comes from bovine skin, and […]
If you want to learn how to add texture and enhance the flavour of your cocktail with Bourbon, start by visualizing the flavour of this mix in your mouth: mango purée, smoke and coconut. The cocktail we are going to talk about will take you on this taste trip.The magic of bourbon with the revolutionary Sanz mango purée and the […]