The Mixology Talk Podcast
Working with Crab Apples, Adjusting Acid & Replicating Cocktails: Another Listener Questions Episode!
This post may contain affiliate links. Check out this disclosure for more info. Thanks for your support!
The Mixology Talk Podcast, Episode #128
Have you used crab apples in cocktails, adjusted your citrus or tried to replicate a cocktail you had in a bar? You’ll like this episode!
In today’s Episode…
We’re going over three different questions from listeners. Check out the questions below and watch / listen to the video above for our thoughts.
As always, we want to hear from you! If you have a different answer (or know more than we do), please let us know in the comments. We’d love to learn from you!
Question 1, from Micah from Wisconsin:
“I am an amateur with a ever-growing home bar, but I love craft cocktails at many bars, lounges and restaurants, and enjoy trying to recreate them at home for myself. For some reason they never turn out quite the same, even when I am using the exact same brands and ingredients. Do you have any tips on how to best recreate a drink you got that you absolutely loved?
Am I just simply messing up the ratios of the ingredients? Maybe my techniques are off, or even my ice? Or is it maybe that the enjoyable atmosphere of the places just can’t be recreated properly at home, leaving me wanting more? Thanks for any tips you can give.”
Question 2, from Travis from Alberta, Canada:
“Hi guys, love the podcast! I was just wondering what you think is the best way to extract a juice or syrup from crab apples. I’m hoping to try out a crab apple whiskey sour this summer. Background info: Living in the cold north means citrus can get expensive so I wanted to try my hand at something I can grow locally since whiskey sours are one of my favorite drinks.”
Question 3, from Mark from Portland, Connecticut
“I’ve been hearing a bunch lately about how Booker and Dax used to “acid adjust” their citrus, especially orange juice, but I’ve been unable to find out what that means exactly and also how to do it. Any inside info?”
Got questions of your own? We’d love to hear from you! Click here to submit your own questions and we’ll answer them on the podcast!
Stuff we Mentioned:
- Check out Chris’ article about Cryofreezing here. (I swear, he totally made that word up.)
- If you’re interested in learning about acid adjustment, this article from Camper English is a great start!
- This is the book we mentioned by Dave Arnold – Liquid Intelligence
Thanks for Listening!
Remember to send in your questions here!
Never miss an Episode - Subscribe!
Subscribe to our YouTube channel and you'll catch all new episodes as soon as they are released!
Follow the link in the button above to go straight to iTunes, or just search your favorite podcast app for "Mixology Talk Podcast"
It’s already conference season! Bar Convent Brooklyn is coming in just a few weeks, and is a great event if you’re a bartender looking to learn and grow. Join us this week as we chat with their head of education (and a man who needs no introduction), Angus Winchester.read more
Time to raise prices? Don’t chicken out! Here are some tips for increasing your menu prices in a way that’s good for the bottom line and doesn’t scare away your customers. (I promise!)read more
Your regulars might call you a “super hero” all the time, but I would argue that bartenders really are modern day superheroes. Listen in for a fun episode all about the “super powers” that experienced bartenders all seem to have after a few years behind the bar.read more
We believe great bartending is about hospitality and caring about your craft.
We're here to share what we learn and help our industry learn and grow.