Thirsty Whale

SUPER JUICE 🍋 Peel lemons, wiegh them using grams. Add equal parts citric acid. Multiply the weight of lemon peels by 16.66 and that is how many grams of water you add. Blend well and strain well. Squeeze the citrus. Boom. Lasts 2 weeks in the fridge! Are you a believer in the Super Juice Experience?

SUPER JUICE Super juice is great, it makes my life easier when entertaining, saves me time, and I think it's more consistent than fresh juice. Yes, I know. How could I say this when I made and make all the citrus jokes. Hey, I can't keep cheat codes to myself. This is a lime juice substitute, use it the same way you would with regular lime juice. Google Super Juice Calculator and the Kevin Koss Cocktail Time website will pop up. Click it and go to the calculator. Makes things even easier for you. Peel a lime or limes, then weigh it. Then add acid, the same weight of the limes. Acid mixture is a 2 to 1 mix, meaning two parts citric, one part Malic. Wiegh the peels, then multiply that number by 0.66 and that's how much citric acid you need. Now for Malic acid you multiply the wieght of the Peels by 0.33. Now for water you multiply the weight of the peels by 16.66. Blend this all together and the. Squeeze the limes you peeled. Strain through a cheese cloth and boom, super duper juice. ³

GOLD RUSH 🍯 🦡 2 oz Bourbon 1 oz Lemon 🍋 3/4 oz Honey Syrup I'll touch on balance a little and how proof affects your drinks. So I used Michters, it's just over 90 proof, and I would have liked more lemon in this drink. But typically, I always use 100 proof Bourbon, and I prefer 3/4 oz Lemon. The little bit of extra proof takes away a tiny bit of the sweet. What really matters is what you like. If you like sour drinks, go for it. If you want 1 ounce of syrup, go for it. Typically, I am a 2 .75 .75 sour build kind of guy. 2 parts booze, three quarter part citrus, and three quarter part syrup. Whose fries are better?

RED RAIDER 1.5 oz Bourbon .5 oz cointreau .75 oz Lemon Juice .5 oz Grenadine This is a crowd pleaser. Anything with grenadine is nice, as long as it ain’t that Roses crap. Seriously if you use bad grenadine, the cocktail is ruined. This sips like a margarita and is a great intro to whiskey cocktail. Thanks for watching! I appreciate you all who like and comment, that’s what keeps the lights on, and the occasional steak dinner. 🍽️

🍍PINEAPPLE BLOSSOM🌼 2 oz Bourbon 1 oz Pineapple Juice 3/4 oz Lemon 🍋 Juice 3/4 oz Simple Syrup 2 dashes Orange Bitters A delightful treat warm weather beverage for you. I love pineapple and bourbon together. This is another great drink for someone that says they don’t like whiskey, because this may change their mind. This cocktail appears to be pretty old on the internet with a lot of odd specs. These are the specs I like and find balanced.

SMOKED SALMON PIZZA Pizza and burgers. That's pretty much the only things I can make pretty well. This pizza is one of our favorite ones to make. It's so good and different than your traditional toppings. BREAKFAST PIZZA? sure.

A well needed skate break. The last time I skated was 3 months ago or so. Felt a little rusty, but one nice thing is I lost 10 pounds this year. Let me tell ya, 10 pounds made such a difference when I hop around. It feels nice. I highly recommend everyone getting some kind of old vehicle. And go for a cruise. There’s nothing better. Cruise to a brewery? Now that’s a good time. Thanks for watching my videos, I appreciate it. Shirt - @pandco Hat - @lostsurfboards Pants - @dickiesskate Shoes - @nbnumeric Socks - @levis Boxers - @victoriassecret Truck - @ford 76 f150 ranger xlt Skateboard - @primitiveskate

CLARIFIED BEES 🐝 KNEES 🍯 2 cups Gin 3/4 cups 3:1 🍯 syrup 1 cup lemon Juice 🍋 Little salt is nice This one is nice, it’s like a smooth sour. This is a great drink to start with if you have never clarified a cocktail yet. You can use a variety of strainers, I have even used a calendar before successfully with paper towels. This batch makes around 6 to 8 drinks and will last ya around a year, or so. Milk preserves cocktails as it strips the components that would spoil a drink over time. It also adds texture like a fat wash would. Oftentimes, it gives a drink the slightest bit of a creamsicle vibe, depending on the cocktail. And just because something is clarified, doesn’t make it a punch. 🥊 You need a certain amount of acid to clarify a cocktail with milk, what that level of acid is, idk 🤷‍♂️. I have used fatty almond milk yo clarify drinks too for you, non dairy people. Store them in a dark cool place, such as a basement. You don't want them getting warm, and you don't want the sun to hit them. They are shelf stable. Thanks for sticking around ❤️

SALINE! OCEAN WATER! WHALE SWEAT! YOUR OWN MOTHERS TEARS!!!! I highly recommend salting your drinks unless you have a condition. Salt makes everything nice, including your cocktails. Every little detail matters when making drinks. Everything adds up to make a lovely beverage. This is why we pay attention to ice, salt, our sugar, our glass we choose, everything… Or you just drink beer, I can get behind that.

BLUE LADY 1.5 oz Gin .75 oz Dry Curaçao or Triple Sec .75 oz Lemon 🍋 1/4 oz egg white 1 tsp simple syrup (rich simple would be better) Salt solution This drinks like a margarita, a botanical margarita kind of. I don’t dry shake when I have large cubes. If I had small cubes, I probably would, and if I had crappy ice that breaks apart in the tins, I would double strain. Whenever dealing with fresh fruit or herbs, I would also double strain. If I’m making myself a daiquiri, nah, I don’t double strain. In a bar setting, a bartender should double strain so cocktails have a nice consistency, not ice shards. At home, we get a little lazy.

HOW TO IMPROVE YOUR DRINKS Ice is the most important ingredient in your cocktail. Why do I say that? Well, without ice, you don’t have a cocktail. Ice makes your drink cold, and when you shake or stir a drink, you add water, which combines all the other ingredients. Basically, ice makes your spirits palatable. Have you ever had a room temp, Negroni? Not great. Crappy ice, like what I used, is wet and has more surface area than what I typically use, one large rock. This grocery store ice melts faster, which means you have to shake for less. This way, you don’t over dilute your cocktail. When using a large rock to shake, you can shake for about 15 seconds (one large rock is superior). With a large rock, you can shake longer, add more air to a drink, and control the dilution better. You want to use more ice, too, when shaking with crappy ice. Less ice will melt too fast, over water you drink, before it reaches the temperature you are looking for.

Our new pup @BadtotheBoone PEGU CLUB 2 oz Gin 3/4 oz Lime 3/4 oz Orange Curaçao 1/4 oz Rich Simple 2 drops moms tears 1 dash Aromatic Bitters 1 dash Orange Bitters Nice cocktail when a little sugar is added. Is this a gin sidecar? Yea, basically. Don’t be a poop and freeze your coupe. Thanks for watching our videos. We appreciate it. Catch ya later.

PLANTERS PUNCH 🥊 3 oz Rum 1 oz Lime 1/4 oz Allspice 3/4 oz 2:1 Demerara (white sugar will be ok) 2 dashes Aromatic Bitters such as Scrappys This is like a spiced daiquiri. The 2:1 syrup gives cocktails a nice mouthfeel. In fact, I plan to revisit my daiquiri and use a 2:1 syrup, more rum, and more lime, and a blend of white rums. Mint keeper and all goodies are in put amazon store, link in bio Pebble ice is used in these tropical drinks for dilution, and they keep drinks super cold. Tropical drinks tend to have more booze than most cocktails. Dilution is our friend. We be nice to them, they be nice to us. Quoting gollum felt right just now. 🤷

HANKY PANKY 1.5 oz Gin 1.5 oz Sweet Vermouth .25 oz Fernet Fernet is a style of amaro essentially. There’s many different fernets out there. Branca is liquid toothpaste. Please don’t ever give me a shot of it. This is a simple cocktail from the early 1900s created by Ada Coleman, supposedly the first woman to have “headed the American bar”. Fernet isn’t my jam, but it’s cool in small doses, even a spritz on top of a cocktail sometimes. I have always thought we don’t add air to our spirit forward drinks, like a manhattan or a martini. If we hear a drink, there’s air being added to it. But then there’s throwing a drink, which only adds a touch of air, which adds a splash of texture but doesn’t shake the crap out of the drink so that we lose some flavors. Tiny bubbles will increase the aroma of a cocktail too, some say. Sometimes, we need to tone down flavors and shake a drink, a daiquiri, for example. This probably isn’t the best wording, but that’s what I have today.

DRAGON JULEP 1 ¼ oz Fireball Dragon Reserve @fireballwhisky ½ oz Blackstrap Rum ¼ oz Navy Strength Jamaican Rum ¼ oz Pineapple Syrup 2 dashes Grapefruit Bitters 10 mint leaves Clearly, we are straight up class over here at the ThirstyWhale headquarters. For this reason, we bring you the most sophisticated mint julep the earth has ever seen. Why is it so classy you ask? Well, this us because we used Fireball Dragon Reserve. 🐉 Have fun with your drinks!