Comments on: New Imbibe Video: Citrus Garnishes

By: Mata

Mata — Sun, 26 Jul 2009 08:46:05 +0000

Loved that! I learned something useful!!!

By: AlchemistGeorge

AlchemistGeorge — Fri, 19 Jun 2009 03:52:04 +0000

Thanks for making this – so helpful – like many amateurs, garnishes are a weak spot for me and being able to see what you are doing is very helpful.

Encore?

By: Nathan

Nathan — Wed, 27 May 2009 03:02:30 +0000

Loves it.
http://chocomeat.blogspot.com/2009/05/buvare-imbibe-sips-with-jeffrey.html

By: Sambo

Sambo — Fri, 15 May 2009 02:12:57 +0000

Bravo!!!! You are my hero!!! Whassup JM???

By: ND

ND — Mon, 11 May 2009 09:22:19 +0000

The zest can be delicious to eat, weird as it sounds—especially if you’ve got nice organic fruit. The zest at the end of an Old Fashioned is particularly good; it almost tastes like a candied orange peel for grown-ups (more so if you’ve flamed it).

By: Eugenia

Eugenia — Mon, 27 Apr 2009 03:44:31 +0000

Weird, my thoughts were exactly like Rick’s: 1) pith issue, and 2) wow, there’s something really sexy about the oil around the rim. Of course, I was going to keep #2 to myself (and all obvious jokes), but since someone else mentioned it…

Ahem. Regarding #1, I think the pith would actually *add* something to the drink profile, just a little hint of bitter in a good way.

Love these videos, Jeff, thanks!

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Mon, 27 Apr 2009 02:26:02 +0000

Thanks for saying that, anyway, Rick ;)

To answer your questions:

1. Yeah, you get a lot of white pith with those channel knives. But while most people will tell you to avoid the pith, I’m going to go out on a limb and say that I don’t think it matters a whole hell of a lot as the bitterness is only going to find its way into your mouth if you eat the twist. My answer: don’t eat the garnish.

2. Again, I haven’t had too many issues with bitterness on those wide zests (Hey, you: don’t eat that) and I find that they don’t really get in the way too much with a wide-mouthed cocktail glass like the one I use in the video. My exception here is when drinking a Sazerac, as I think the small rocks glass that drink should be served in will shove the twist into your face every time you take a sip. I discard the twist on that particular drink for that reason.

3. Thanks. I’m sure someone can find a joke in there, but I’m gonna skip it.

Cheers!

By: Rick

Rick — Mon, 27 Apr 2009 01:09:45 +0000

Jeff,

Really digging these videos – great to see your mug on a regular basis :)

Couple of questions for you:
1. You get a lot of pith with those channel knives. A little bit is nice to help the twist hold its shape, but the knife I have looks like yours. It leaves a good 1/8-1/4″ of pith. Good / bad?
2. You drop the peels into the drink after expelling the oils. I’ve heard lots of back and forth on this. Some say it adds bitterness to the drink (and they are most finicky and wrong), but I don’t like how it gets in the way of sipping sometimes. Any reason you do this rather than just chucking them? A twist can look nice, but a floating circle of lemon or orange is less exciting.
3. Nice, passionate effort on rubbing the rim of the glass.

Cheers!

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Fri, 24 Apr 2009 22:56:53 +0000

Jared – I think your oranges are possibly not so fresh. I have this happen on occasion, but it’s not an every time kind of thing.

Mark – Thanks for the reminder.

By: Mark

Mark — Fri, 24 Apr 2009 22:52:01 +0000

You know, now you’re in Portland, you’ll have to update that resume of yours.

By: Jared

Jared — Fri, 24 Apr 2009 14:03:59 +0000

Jeff! Whenever I try to flame an orange, all I get is two pieces of zest where I originally had one, because I broke the piece I was trying to flame. How do you get the oils to come out so nicely? Do you have a special technique?

By: Jeff Frane

Jeff Frane — Thu, 23 Apr 2009 22:02:53 +0000

Yay! I think I asked for this a year ago.