If we’re lucky enough that you’re thinking of doing more you might want to keep your moves relatively slow. Good for instruction, but mainly lets the camera-person track your movements a little easier.

Thanks and cheers!

And, of course, your twist is a marvel to behold. ;-)

xo The Liquid Muse

I loved the instructional video. I think there are a lot of cocktail methods that are simple that people make into mystical and crazy processes. You know, like Pearl Diver’s Mix … oh, wait. That is mystical and crazy.

In short, make more instructional videos!

Any kind of dancers will do, really.

I can see bracing it against the side of a collins glass with ice, having it stick out the top a bit, and then topping it with a cherry tucked into the top. Is it hefty enough or any thoughts on that?

I use a channel knife all the time, but it only puts out an eighth-inch strip of citrus. Sometimes I like to use a larger garnish, especially with larger glassware.

I’ll see what I can do about lightening up the video.

Why not just use a channel knife, that just seems like a lot of work for something that doesn’t really do much other than garnish and a teeny tiny bit of flavor. Using the channel knife you also get the spray of oils into the dring from rupturing all those little oil cells.

And please, turn on some lights, it was really, really hard to see.