🚨 THE MINI CLEAR ICE MACHINE WE’VE ALL BEEN WAITING FOR 🚨 @TrufflesOnTheRocks

Uploaded September 2025 | Updated September 2026, 6 days ago

SHOP YOU KLARIS ICE MAKER HERE ➡️
craftklaris.com/discount/TOTR10?redirect=/products/klaris-clear-ice-maker
DON'T FORGET THE PROMO CODE FOR YOUR 1O% DISCOUNT ➡️ TOTR10

TOTR CLEAR ICE VIDEO LIST ➡️ (some videos are pretty old so please be nice LOL)
Complete Clear Ice guide youtu.be/9g1rYQDf2GI
Cheap Clear Ice Sphere youtu.be/7WUZJs2vmZc
Introducing Klaris Ice Maker youtu.be/KqvVjmU65qY
Clear Ice & Ice Press youtu.be/PiwU4Mc_Vgg
Cheap Clear Ice Sphere youtu.be/7WUZJs2vmZc
My friend transformed his home in a ice factory youtu.be/-b57l6d7Bjc

FREE COCKTAIL BIBLE V.2 ➡️ https://totr.ck.page/3308168d16

FREEZER DOOR COCKTAIL EBOOK ➡️ patreon.com/totr/shop/byob-cocktail-ebook-no-10-october-94471?source=storefront
Promo Code : AC81A

TRY STEVE THE BARTENDER BITTERS ➡️ https://shop.stevethebartender.com.au/?ref=TOTR10
USE MY CODE TOTR10 FOR 10% OFF

FREEZER DOOR COCKTAIL ➡️ youtu.be/E52-fL6Az74
HOW TO MAKE TINCTURES ➡️ youtu.be/HLL7jpA7z9M
HOW TO MAKE THE COCKTAIL AROMAS ➡️ youtu.be/whQrjYUXuh0

JOIN OUR PATREON ➡️ patreon.com/totr?utm_medium=clipboard_copy&utm_source=copyLink&utm_campaign=creatorshare_creator&utm_content=join_link

MY CLEAR ICE MAKER ➡️ craftklaris.com/discount/TOTR10?redirect=/products/klaris-clear-ice-maker
DON'T FORGET THE PROMO CODE TOTR10 FOR YOUR 1O% DISCOUNT

Meet the Klaris Clear Ice Machine — the gold standard for cocktail ice at home. If you’ve ever wanted crystal clear ice cubes like the ones served at high-end cocktail bars, Klaris is the machine that sets the bar. And now, they’ve done it again… introducing the Klaris Mini.

The Klaris Mini Clear Ice Machine is smaller, faster, and cheaper than ever before, making it easier for home bartenders and cocktail lovers to enjoy flawless, clear ice without compromise. Whether you’re mixing an Old Fashioned, a Negroni, or just want your whiskey on the rocks to look as good as it tastes, the Klaris Mini makes professional-quality ice accessible to everyone.

Why Klaris?
✅ Industry-leading clear ice technology
✅ Perfect for cocktails at home
✅ Compact design that fits any bar setup
✅ Faster freezing cycle for quick results
✅ More affordable than ever

If you care about cocktails, you know that clear ice matters. No cloudiness, no cracks — just pure, solid cubes that melt slower and elevate every drink. With Klaris, your home bar instantly goes from amateur to professional.

👉 Watch now to see the Klaris Mini in action and discover why it’s the best clear ice machine for cocktails in 2025.

#TrufflesOnTheRocks #PreBatchedCocktails #OldFashionedRecipe #MixologyTips #FreezerDoorCocktails

MY TOP COCKTAIL GEAR
Shaker geni.us/9rmIH
Mixing Glass geni.us/FF5HFJ
Strainer geni.us/BjWZ
Jigger geni.us/NcdVTO
Crushed Ice Kit geni.us/pv4m
Bitter Bottles geni.us/5OAx8

MY VIDEO / PHOTO GEAR
A Camera geni.us/PoZ9z96
B Camera geni.us/3CqyYBt
Main Light (America) geni.us/NgnD
Main Light (Europe) geni.us/HN1IbO
B Light geni.us/wX9q
Tripod geni.us/5oteL
Reflector and diffuser geni.us/miXF6
Speed Lights geni.us/iOJ1
Soft boxes
geni.us/y2Fbmk
geni.us/I777

My Smoke Top ➡️ middletonmixology.com/?ref=ebuynh0sfe

As an Amazon Associate I earn from qualifying purchases. I get commissions for purchases made through links in this post.

Rejoignez cette chaîne pour bénéficier d'avantages exclusifs :
youtube.com/channel/UCbpv0BMQJ6ZGTZ2hj1meeWA/join

🚨 THE MINI CLEAR ICE MACHINE WE’VE ALL BEEN WAITING FOR 🚨

Fat & Cocktails - How to make better fat washes #shorts #cocktailhack

FIG & CINNAMON GIMLET - SUMMER and FALL Cocktail at the same time

$I Cheated the Maillard Reaction to Make Coconut Syrup - Next Level Cocktail Syrup Hack I Cheated the Maillard Reaction to Make Coconut Syrup Coconut water syrup… but with a light toasted flavor? Yes — and the trick is using a controlled Maillard reaction. MY THERMOMETER ➡️ https://geni.us/XUb7Uf MY REFRACTOMETER ➡️ https://geni.us/fNUgtsz JOIN OUR PATREON ➡️ https://patreon.com/totr?utm_medium=clipboard_copy&utm_source=copyLink&utm_campaign=creatorshare_creator&utm_content=join_link FREE COCKTAIL BIBLE V.2 ➡️ https://totr.ck.page/3308168d16 MY CLEAR ICE MAKER ➡️ https://www.craftklaris.com/discount/TOTR10?redirect=/products/klaris-clear-ice-maker DONT FORGET THE PROMO CODE TOTR10 FOR YOUR 1O% DISCOUNT TRY STEVE THE BARTENDER BITTERS ➡️ https://shop.stevethebartender.com.au/?ref=TOTR10 USE MY CODE TOTR10 FOR 10% OFF MY TOP COCKTAIL GEAR Shaker https://geni.us/9rmIH Mixing Glass https://geni.us/FF5HFJ Strainer https://geni.us/BjWZ Jigger https://geni.us/NcdVTO Crushed Ice Kit https://geni.us/pv4m Bitter Bottles https://geni.us/5OAx8 MY VIDEO / PHOTO GEAR A Camera https://geni.us/PoZ9z96 B Camera https://geni.us/3CqyYBt Main Light (America) https://geni.us/NgnD Main Light (Europe) https://geni.us/HN1IbO B Light https://geni.us/wX9q Tripod https://geni.us/5oteL Reflector and diffuser https://geni.us/miXF6 Speed Lights https://geni.us/iOJ1 Soft boxes https://geni.us/y2Fbmk https://geni.us/I777 My Smoke Top ➡️ https://middletonmixology.com/?ref=ebuynh0sfe As an Amazon Associate I earn from qualifying purchases. I get commissions for purchases made through links in this post. The Maillard reaction is what creates those warm, toasted flavors in foods like browned butter, roasted coffee, or toasted marshmallows (it’s also a big part of what makes maple syrup taste so good). It happens when heat, sugars, and amino acids react together. Coconut water already contains sugar, but it’s extremely low in amino acids, which means it doesn’t naturally brown or develop those toasted flavors very easily. By adding a tiny amount of L-lysine, we give the sugars something to react with, allowing a light Maillard reaction to happen while the syrup cooks. The important thing to understand is when Maillard actually starts. It doesn’t really become meaningful until the syrup reaches 115–120 °C. Before that point you’re mostly just evaporating water — and if you reduce it too long you’ll lose the delicate coconut aroma. That’s why the goal here is a controlled, gentle Maillard reaction: just enough to add warm, marshmallow-like notes while keeping the bright coconut flavor intact. The sweet spot Let the syrup cook until it reaches 115–118 °C for a light toasted flavor. If you want a stronger Maillard profile, you can hold the syrup between 115–120 °C. At this point it thickens very quickly, so whenever it gets too thick, add a small splash of hot coconut water to loosen it up and let it come back to temperature. You can repeat this cycle a few times until the aroma and flavor are where you want them. Don’t push it too far Because lysine is very reactive, it’s easy to overdo the Maillard reaction. If you cook too long at high temperature, the syrup can start developing savory or soy-sauce-like flavors, which usually means you’ve gone past the sweet spot. Go slowly, stir constantly, and stop as soon as the syrup smells nicely toasted but still sweet and coconut-forward. Also be careful: hot sugar syrup is extremely hot and sticky, so avoid splashes and keep a safe distance from the steam. If you don’t have a refractometer You can still make this syrup. The refractometer is just a way to standardize sweetness and consistency. Without one, simply dilute the finished syrup gradually with coconut water until it reaches the texture of a classic cocktail syrup: thicker than water but still very pourable once cooled. Recipe Ingredients • 500 ml coconut water • 400 g sugar • 0.75 g L-lysine Method Cook the coconut water, sugar, and lysine while stirring until the syrup reaches 115 °C. For stronger Maillard, hold it between 115–120 °C, adding small splashes of hot coconut water whenever it becomes too thick. When the aroma and flavor are where you want them, remove from heat and add 150 ml hot coconut water. Stir and let cool to room temperature. At this point, measure the Brix. Mine landed around 77 °Bx. Dilute with coconut water until you reach your desired sugar concentration. For me, it took about 250 ml of coconut water to reach 50 °Bx. The result: a coconut syrup with a soft toasted edge — without losing the coconut. Rejoignez cette chaîne pour bénéficier davantages exclusifs : https://www.youtube.com/channel/UCbpv0BMQJ6ZGTZ2hj1meeWA/join$

The Cocktail Foam You Will Want Everywhere #shorts

Dirty Name, Divine Flavor! How to make the Mamadeta... Cocktail

The 5 Negronis You NEED to Try This Negroni Week!

4 Tasty Mezcal Cocktail Recipes You Need To Try