Відео

Why 240p?? 😢

😮 A RAW EGG, NO THANKS

Aren’t there chances of glass piece falling in the bottle

I f*ckin love it- all of it

Alessandro is one of the great masters of the trade in the world. Visiting him at Dukes is an exceptionally special experience. I've watched this video so many times - such elegant simplicity in all of his work. One of my foremost professional heroes.

Brilliant! Because of Mr. Stephenson, I've ordered my first ever bottle of Bob's Bitters. I used it for the first time last night using his Old Fashioned cocktail recipe. Good!

This guy's probably one of the laziest bartenders out there and everybody just buys his shpiel. His justification for not shaking or stirring is always the same: oh but you see, I store in the freezer. Christ.

Well-built, but I still prefer to stir with ice, for some dilution.

This is one of the most beautiful Manhattans I have ever seen prepared!! This is how I want to make my Manhattan cocktail, which is a favourite!!! Spectacular bartender!!! :-)

This looks and sounds so delicious!! Love the Oxley Gin!! Terrific bartender!!

This is one of my favourite cocktails. Your homemade vermouth sounds fabulous!! I'd love to try the Cynar variation!! So lovely!!

Bunch of nonsense 😂 oh and the drink is way too sweet, like drinking a syrup

Fabulous cocktail! I adore Hendrick's Gin! Such a delicious spirit!! The freshly made cucumber juice, made from the cucumber peel, is a fabulous addition! The Saint Germain Des Pres is a fave area of Paris!!!

Amaretto sour my way- 2 parts Amaretto- splash of sprite , a squeeze of a lime wedge- delicious 😋

Absolutely WONDERFUL presentation. Worthy of having been scripted literally by Mr Fleming himself - which of course it wasn't... Must have been his spirit then. ; )

Sei un grande,il tuo parlare e spiegare ti rende completo. Tutta la tua umiltà ti ha reso grande.

You can still buy Lillet, they just dropped the Kina. One measure of Lillet is far better and evidently more original than the half in most online recipes. Thomas Dakin Gin from Manchester with its 12 botanicals really makes it. Is stick with the lemon which is sharp like bond, perhaps orange for the ladies.

No wild geese rum? Blasphemy

that bar looks like it would destroy your back

How dare hi betray wild geese rum, son of a bitch

Great Advice!!! Thank you

Dopo che hai toccato il ghiaccio con le mani come x magia il cliente va via. Un consiglio....preparalo prima il ghiaccio spezzato, non fare queste porcate davanti al cliente, e quando usi lo shaker evita di fare quei balletti coreografici imbarazzanti. 😉

excelente maestro querido!!!!!

these stories are such a bullshit

You didn't do shit to the drink.

Sauternes wine as a connection of the sunshine of the Cuban nature...yeah....right...

it's weird seeing him so reserved as opposed to how he is on Jamie Oliver's drinks tube

WHO IN HELL CAN DRINK 2 OF THESE DRINKS? Chilled alcohol....come on...

Amazing.

EPA SIMONE

I don't get it when you create cocktail in one of the most amazing bars in the world, why you use martini vermouth, It is tasteless... very low quality.. unfortunately very common for lots of bars...

My second viewing of this - mouthwatering! Bravo!

Check out our version of the amaretto sour sir!

Champagne Taittinger from my city :)

Ricetta ed esecuzione sbagliati !!!!!

BRAVO!!

Simoneee!!! BRAVO!

Martini red isn't considered vermouth anymore...

This guy's not a good bartender, and nor are many of the rest in your 'Signature Serve' series. They lack skill, and their drinks have already been done. One of them used Monin Syrup for fuck sakes.

Great looking drink, but this video's way to quiet. I couldn't hear what the guy was saying very well, and I had my volume all the way up

i wonder how many people have died because of flying around champain corks.

he said it was a Cuban style of rum. he didn't say that the rum itself was from cuba

a nod of the head to massive indigenous genocide but hey bottoms up.

I'd rather he didn't fondle my ice and spray fruit juice on the glass stem.

His hands are handling everything in that drink. Palming the Mint in both hands, fingering the ice etc, horrible. Also, he has a massive drip tray there but he builds the drink on the customer side of the bar making a hell of a mess. Amateur.

I enjoyed his Vesper martini and the other two original cocktails in Tokyo early May 2012. Have ordered Vesper martini many times after that but no one could satisfy me. Now have better understanding why his is so special. Have been wishing to visit his bar in London and enjoy whatever he makes for me. To my knowledge he is one of the top three bartenders in the world today.

That was delightful. Thank you!

Maple Syrup is a Canadian thing!

SO FAR ...THE BEST AND THE MOST REAL!!!!

BRAVISSIMO!!!!!