All language subtitles for 03-15-Cocktails-Cocktail with Garnish.mp4

Honestly.

I could probably teach you about
cocktails all day long.

There are so many different types of
glasses, so many different approaches

to it.

But I'm really just trying to show you
the basic stuff.

And I want you to really experiment
with the way you treat

cocktails, garnishes.

Ice.

We're going to move to a Collins glass,
which is incredibly common.

It's one of the most used glasses that
my clients tend to employ in their

cocktail.

Images it's very tall.

We want to give it a little bit of
life.

So we're going to put in some ice.

We're going to add a cocktail, do kind
of a different garnish.

Something that's, again, clean, simple,
has a little bit of elegance, but is a

little bit different.

And then we'll go ahead and probably

kick this up with a little bit of
highlight.

I want to introduce a highlight to the
front of this, unlike the last image,

where it was truly just a rocks, and
you wanted the liquid to really come

through and have the ice be heroic.

And then we'll also work on our natural
condomization and play with that a

little bit and kind of show you the
differences there.

Again, these are all building blocks
there's so many different types of

glasses, so many different cocktails to
make.

This will give you a great set of
skills that you'll be able to offer

your clients' additional services.

So let's get started with this Collins
glass and see where we are.

We've already gone ahead and built the
ice in it,

and I'm just going to check my focus
and go ahead and let's grab a capture.

That's not bad right out of the gate,
because, again, we're building on the

same set.

This is made to be quick,
interchangeable,

move from one cocktail to the next.

If you've got a drink style is working
with you,

you can get 810 of these done in today.

If you're working just yourself.

Maybe six depends on your speed, and
really what you're going for.

So let's go ahead and mix up a cocktail
that we can put in here.

Having a drink stylus onset is a
wonderful thing that can really help

make the job go much faster.

And they can bring a lot to the
artistic party when it comes to

garnishing and the way cocktail looks.

That being said, I highly encourage you
to develop your own sense of drink

styling.

Number one there's going to be plenty
of clients who are not going to be able

to afford a drink stylus.

But number two, I think it's really
important for you to have a good sense

of how to make a cocktail.

One, that's just going to teach you
what you like, what you want to see.

And two, if you get to the point where
you're working with a food stylus, or

drinkstowish, you can actually direct
them, you can tell them what you want,

you can get on the same page because
you have a good solemn understanding of

it.

So we're just going to make a really
simple cocktail.

It's going to be a Bourbon cranberry
cocktail that we're going to put in

this Collins glass.

And we're just going to go ahead and
make it going to be nice and simple,

only a couple of ingredients, but we're
going to add some carbonation to this

one.

So we're going to start

with a little bit of whiskey

and a little bit of cranberry.

Sure, it smells good.

And

I'm going to put a little bit of ice in
there.

You're going to let it sit for a
second, because I actually want it to

thin out.

And while I'm doing that, I'm going to
work on my garnish just a bit.

So I want to make something kind of
cool and a little bit different.

I'm just going to do that with a lime
and a sprig of rosemary.

So knife skills are important.

There is something you want to
absolutely develop.

Good sharp knife really comes in handy.

And I'm looking for

good clean cuts.

Even though this was a good clean cut,
you can see how there's this weird

little nib here.

And I don't want that.

I just want to make sure you're getting

a good looking garnish.

I'm also going to thin it out.

I think I'm cutting it too thick.

And I don't like this particular line.

We're going to do a different one.

Nicer

yeplong.

That's what I'm doing right now is I'm
actually making a whole discure,

because I'm going to run a piece of
rosemary through here.

I want it to be a little bit different.

I don't want to use a traditional
skewer.

I'm actually going to go with rosemary
as my skewer.

So for, say, I'm going to do,

just cut a nice sprig,

I'm a strip it.

All right.

I think that's going to be chemical.

Now we'll go ahead and give this whole
shake.

And we can get it out onset

as nice and cold.

All right.

So the last thing I'm going to do is
add a little carbonation to it.

I'm going to put a little club sod in
there.

Want to give it some fiz and thin it
out just a bit.

And we'll go ahead and put this on set.

You're ready.

All right.

This cool, isn't it

show?

We are garnished,

so I've got to find the right place for
my garnished arrest.

Naturally, I'm wanting to put it on
that left side.

And there's nowhere for it to sit.

No light on it.

We're going to need to bring in an
impospod just on that.

I think I want to rotate the glob.

Laugh.

All right,

Kate.

Let's bring in an impaspode to get some
life on this garnish.

Because it needs it's

better.

That's going to be pretty.

So we're going to do a couple things.

One, we're going to introduce

a spotlight to light up the garnish,
because if you look at it right now,

it's totally backlit.

It's silhouetted.

And remembers, because we've got all
that light pushing through the liquid,

which is what we want, but that's
really suffering when it comes to the

garnish.

So we're going to push white into it.

I think the other thing we want to do
with this cocktail is give it a

highlight on the actual glass, and
we'll introduce that.

Next first let's take a look at this.

I think that is

bringing a lot of light into
everything.

Don't you?

I do a couple of things,

poptab for me.

Now, one of the things that you'll
notice about limes are one of the

reasons why I picked it.

Limes really tend to go yellow.

You think of them as being very green.

I don't think there's been a cocktail
that I have ever shot that has a lime

garnish on it where we haven't pulled
yellow out and added green into the

lime to give it a little bit more life
is just kind of weird.

It's just the way they photograph,
because there's actually a lot of

yellow inside of it, which is
counterintuitive.

You don't actually think about that.

Let's get a highlight

here coming on that side.

Now, I want to create a highlight on
the left side.

There's a lot going on on the right
side in terms of the ice is kind of

built up in that direction.

We've got to garnish on that side.

And remember, I'd like things to be
left reading, going from left to right.

Even though there's not a label here, I
still like the idea of bringing in that

highlight on the left side.

So we're going to show you a different
way to create a highlight.

It's not going to be with a barlight.

It's going to be different, and it's
actually going to be pretty

inexpensive.

You can use just a monoblock, a
reflector and a little piece of

diffusion on a picture frame.

Basically, going down to the art store,
you can get canvas stretchers, create

any kind of size you want,

stretch the roscoe diffusion on top of
it, and you've got a really beautiful

soft box effect.

We're actually going to drop a narrow
one in here for a couple of reasons.

One, I do want it to come on that
website too.

I want you guys will see what we're
doing.

So we're going to bring in a little
diffusion panel close,

and then we're going to put a light
behind it.

It's going to give us a really
beautiful highlight that we'll be able

to control, going up and down

the glass.

We want to control how high or how low
we bring that.

And this is a great way to do it.

All right.

We're just that diffusion, panelville.

Are you environment there?

No.

Can you kick that in?

Oy,

you're right.

At the light.

Go up.

So this is a canvas stretcher.

I was talking about this thing
honestly, it's been in the studio for probably

probably fifteen years.

No kidding, which is why it's no longer
parallel.

But it's just a cheap little light that
the frame probably costs me twelve

Bucks, a little bit of fusion on it,
and it's going to be beautiful.

Who has barely catch it?

And a standard

clamps actually make it so easy.

I mean, I can just use this on the sea
arm, and I can adjust it.

So

I had it.

So it was perfectly parallel.

I wanted it to come out a little bit
more.

I can just adjust this clamp.

It's one of the quickest, easiest light
sources out there.

It's crazy

whoop.

You.

All right, turn the go on.

All right.

Well,

now, immediately,

immediately, I can see that highlight
coming all the way up the glass.

So let's go ahead and raise it up a
little bit.

Stop.

Come down.

Ever.

So, like, they're, yeah, right, there

gets a little fat.

Can you just?

There you go.

Right?

There

still might be a little fat.

Let's see let's see what it looks like.

Very nice.

Hope a little.

How are power?

Do you think

it's pretty?

You like it?

That's a good idea.

Yeah,

that's really nice.

Yeah, I dig it.

I think it's really pretty.

There's a lot of good stuff happening
in this.

So I want to do a couple things.

One, I want to get that carbonation to
pop a little bit more.

Who use some salt?

And what else do we need?

So I'm at top to soft, just with a
little bit of club soda,

because I want to get a little bit more
carbonation in there.

And I'm also going to add salt.

All right, take that from me.

Ok.

I do not need much

salt at all.

I go out, pop it.

We've got some nice little carbonation
moving in there.

I don't want a ton.

It's a little too much actually.

Just a little salt is making a huge
difference.

We do another cake.

Ooh, that's perfect.

I like what's going on there.

We've got a little bit of carbonation
coming up.

We've got some nice, big bubbles down
here.

The bubbles are also clinging to the
ice, which I really like.

Just a pinch of salt will do it.

Now that we've shot this glass clean,
we've been building it up with a

cocktail and a little bit of
carbonation, we'll go ahead and add

condensation, and that'll be the final
step in shooting this image.

Also, we never came down on the garnish
line, so I don't write anything.

We can do that.

We say we take out a third.

Yeah.

Pop.

All right, you read your own camera.

So

let's kick this in here, on this other
side, if you can't

try to hide out here and let you guys
just see what I'm doing for.

Do you ready Kate ready?

It's pretty.

Let's go ahead and clean it and do it
again.

So as I mentioned before,

I think the first one is never the best.

It's almost like the glass has to be
conditioned

for some reason with the steam, and
then it works better.

And maybe it does.

Maybe this steam is really kind of
cleaning any residue from when we've

cleaned the glass, it's getting rid of
it.

Oh, that looks nice.

A kind of like this one, where it's
just barely building up.

That's pretty,

like it.

Yeah,

there we go.

That's it.

We got it.

I love it.

That's pretty.

That's the one.

See that?

Like that drop one.

All right.

I'm happy with that.

And I think stone pieces are going to
be happy with that.

We've got some nice offerings for them.

We've got a bottle on black, a bottle
on white, cocktails on white.

We can easily flip this and do
cocktails on black.

That's going to give them a lot of
variety and a real way for them to

showcase and highlight.

Their product.

That's what every client is looking
for, and that's what you now have the

power to offer