@johnrondi: An Espresso Old Fashioned? We’d nevvverrr make that. 👀☕️ Cc: @The G&M Kitchen #johnnydrinks #espressooldfashioned #espressococktail #bartenders #fstherson

JohnnyDrinks

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Region: US

Tuesday 25 June 2024 20:58:14 GMT

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Comments

Instinct Creative :

Old South... Cathead did us so wrong with that one.

2024-06-26 12:38:29

2

Ali :

Can we get a Carajillo?

2024-06-26 00:00:05

13

moosep148 :

Thank you for st least finishing it. I was ascared with all that ice and sipping

2024-07-04 17:10:34

2

Shawn :

Espresso martini in a different glass. 🍸

2024-06-25 21:44:07

39

MaliMommy :

Does it foam just from the brown sugar being shaken?

2024-06-26 05:09:30

19

Jayyyy :

1st

2024-06-25 21:03:25

25

igerb10 :

Woah woah woah

2024-06-27 21:29:13

25

chase920200 :

can you guys do the new john daly drinks. good boys 1/2 and 1/2

2024-06-27 23:22:54

25

VVArgost :

the Eharmony music really sells it

2024-07-02 17:02:54

0

Tyler Finks :

“one ounce in a half”

2024-06-25 23:48:51

14

Belly :

Just made one. Always worth it!

2024-06-26 00:48:25

17

mortmony :

These guys are a must view!

2024-07-01 21:41:14

17

PSTXRN :

The wife and I do a coffee infused bourbon old fashioned. Pretty amazing!!

2024-06-26 11:17:25

15

Jack W. :

How’s that Mississippi bourbon gentlemen?

2024-06-25 21:52:26

26

Kwickey :

Awesome relationship between the two of you.

2024-06-26 23:01:23

16

Allyssainthekitchen :

Obsessed

2024-06-26 03:49:09

6

grumsey.likes.music :

Espresso martinis and old fashioneds are two of my favorite drinks. This is perfect

2024-06-25 21:25:22

12

Mario Muscar966 :

I mean. It might be good. But that’s a mixed drink of some sort and not an Old Fashioned. Too much coffee.

2024-06-26 14:59:12

6

Maggie :

Did you just shake whiskey? 😳😅

2024-06-26 18:34:03

9

Stephanie Anna :

My friend ran this as a special at their cigar lounge and it was amazing.

2024-06-27 12:56:24

9

jasonmurphy3803 :

Does shaking the whiskey at the end bruise the bourbon?

2024-06-26 01:45:03

9

Clearly A Van :

Would this be better with rum?

2024-06-27 13:27:14

2

jgrocks1997 :

Try it with kahlua instead of bourbon shit would be amazing

2024-06-27 04:59:21

1

Isabella 🍄🧚 ✨ :

fav duo 😂 the intro

2024-07-02 03:59:54

1

DTPT :

I use Demerara simple syrup and add a shake of angostura bitters to it as well

2024-07-09 01:03:03

2

To see more videos from user @johnrondi, please go to the Tikwm homepage.

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ARROZ IMPERIAL 🔥 Hands down one of my favorite Cuban comfort meals 🤤 Layers of chicken, ham, cheese & rice….heaven 🫶🏼 Ingredients: 1 ½ lbs. of boneless, skinless chicken breasts or thighs 4 tbsp. achiote oil 1 yellow onion, diced 1 red bell pepper, diced 1 green bell pepper, diced 8 cloves of garlic, finely minced 1 tbsp. Sazón completa ½ cup of dry white cooking wine 1 ¼ cup tomato sauce ¾ cup chicken stock 1 lb. of sweet deli ham slices, diced 4 cups of shredded mozzarella cheese 1 cup of mayonnaise For the yellow rice: 4 Tablespoons achiote oil 4 cups long grain white rice 1 teaspoon turmeric powder 1 ½ teaspoon garlic powder 1 ½ teaspoon annatto powder 3 teaspoons Kosher salt 5 cups reserved chicken cooking liquid Instructions Preheat the oven to 350°F. Fill a large stockpot with 8 cups of water and bring to a boil over high heat. Once the water is boiling, add the chicken and drop the heat to medium. Cook the chicken for about 15 minutes, or until fully cooked. Once the chicken is cooked, remove it from the pot and set aside to cool. Reserve 5 cups of the cooking liquid for the rice, then shred the chicken once it reaches room temperature. Make the sofrito: In a large dutch oven or caldero, heat 4 tablespoons of achiote oil over medium-high heat. Add the onion and bell peppers and sauté for 4-5 minutes, or until the onions become translucent. Add the garlic, 1 teaspoon of salt and 1 Tablespoon of sazón completa, cooking for another 2-3 minutes, until the garlic is fragrant and the vegetables have softened. Deglaze with the cooking wine, stirring to loosen any browned bits. Allow the wine to reduce for 2-3 minutes, letting the alcohol cook off and the flavors concentrate. Add the tomato sauce and chicken stock, stirring well to combine. Fold in the shredded chicken, then season with 1 ½ teaspoons of salt and a few cracks of freshly ground black pepper. Reduce the heat to low and simmer for 10 minutes, allowing the flavors to come together. Taste for seasoning and adjust accordingly. Make the rice: In a dutch oven or caldero, heat the achiote oil over medium heat. Add the rinsed rice, turmeric, garlic powder, annatto powder, and salt and sauté for 2-3 minutes, stirring constantly to coat the grains in the oil and spices until they become slightly translucent. Add the 5 cups of reserved chicken cooking liquid. Stir well to combine, then bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for about 18 minutes, or until the rice is tender and the liquid has been fully absorbed. Turn off the heat, uncover, and use a large spoon to gently stir and break apart the rice. Cover again and let it sit for 5-10 minutes to steam. Let the rice fully come to room temperature before assembling the Arroz Imperial. Assemble the Arroz Imperial: Lightly oil a deep 9x13 baking dish. Start with an even layer of half of the rice, then spread ½ cup of mayonnaise evenly over the rice. Add all of the shredded chicken mixture, followed by 2 cups of shredded mozzarella cheese. Add another layer of rice, using the remainder, followed by the rest of the mayonnaise, spread evenly. Top with all of the diced ham, then finish with the remaining cheese. Bake in the preheated oven for 15 minutes or until all the cheese has melted. Once ready, broil for a few minutes, watching closely, until the cheese is beautifully golden on top. Allow to cool for 10-15 minutes before serving.

ARROZ IMPERIAL 🔥 Hands down one of my favorite Cuban comfort meals 🤤 Layers of chicken, ham, cheese & rice….heaven 🫶🏼 Ingredients: 1 ½ lbs. of boneless, skinless chicken breasts or thighs 4 tbsp. achiote oil 1 yellow onion, diced 1 red bell pepper, diced 1 green bell pepper, diced 8 cloves of garlic, finely minced 1 tbsp. Sazón completa ½ cup of dry white cooking wine 1 ¼ cup tomato sauce ¾ cup chicken stock 1 lb. of sweet deli ham slices, diced 4 cups of shredded mozzarella cheese 1 cup of mayonnaise For the yellow rice: 4 Tablespoons achiote oil 4 cups long grain white rice 1 teaspoon turmeric powder 1 ½ teaspoon garlic powder 1 ½ teaspoon annatto powder 3 teaspoons Kosher salt 5 cups reserved chicken cooking liquid Instructions Preheat the oven to 350°F. Fill a large stockpot with 8 cups of water and bring to a boil over high heat. Once the water is boiling, add the chicken and drop the heat to medium. Cook the chicken for about 15 minutes, or until fully cooked. Once the chicken is cooked, remove it from the pot and set aside to cool. Reserve 5 cups of the cooking liquid for the rice, then shred the chicken once it reaches room temperature. Make the sofrito: In a large dutch oven or caldero, heat 4 tablespoons of achiote oil over medium-high heat. Add the onion and bell peppers and sauté for 4-5 minutes, or until the onions become translucent. Add the garlic, 1 teaspoon of salt and 1 Tablespoon of sazón completa, cooking for another 2-3 minutes, until the garlic is fragrant and the vegetables have softened. Deglaze with the cooking wine, stirring to loosen any browned bits. Allow the wine to reduce for 2-3 minutes, letting the alcohol cook off and the flavors concentrate. Add the tomato sauce and chicken stock, stirring well to combine. Fold in the shredded chicken, then season with 1 ½ teaspoons of salt and a few cracks of freshly ground black pepper. Reduce the heat to low and simmer for 10 minutes, allowing the flavors to come together. Taste for seasoning and adjust accordingly. Make the rice: In a dutch oven or caldero, heat the achiote oil over medium heat. Add the rinsed rice, turmeric, garlic powder, annatto powder, and salt and sauté for 2-3 minutes, stirring constantly to coat the grains in the oil and spices until they become slightly translucent. Add the 5 cups of reserved chicken cooking liquid. Stir well to combine, then bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for about 18 minutes, or until the rice is tender and the liquid has been fully absorbed. Turn off the heat, uncover, and use a large spoon to gently stir and break apart the rice. Cover again and let it sit for 5-10 minutes to steam. Let the rice fully come to room temperature before assembling the Arroz Imperial. Assemble the Arroz Imperial: Lightly oil a deep 9x13 baking dish. Start with an even layer of half of the rice, then spread ½ cup of mayonnaise evenly over the rice. Add all of the shredded chicken mixture, followed by 2 cups of shredded mozzarella cheese. Add another layer of rice, using the remainder, followed by the rest of the mayonnaise, spread evenly. Top with all of the diced ham, then finish with the remaining cheese. Bake in the preheated oven for 15 minutes or until all the cheese has melted. Once ready, broil for a few minutes, watching closely, until the cheese is beautifully golden on top. Allow to cool for 10-15 minutes before serving.

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