Master The Classics: Liberal
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- Опубліковано 5 лют 2025
- The Liberal cocktail was first published in 1895 in his book "Modern American Drinks" by George J. Kappeler who was the head bartender at The Holland House Hotel. The Holland house was one of the most influential bars in it's day like Milk & Honey or Death and Co. these days.
Modern American Drinks was a very influential book in it's day as it had published never before seen recipes. I know that I said it was the Brooklyn which sparked the interest in making Manhattan variations named after neighborhoods in NYC and that is true. The Brooklyn was actually published in a book the year before (1884) and this drink is basically a Brooklyn where we subtract the Maraschino and sub Sweet for dry vermouth. So never mind what I said, it is definitive, and I was right the first time, the Brooklyn was the first and the Liberal was the second and the rest as they say, is history.
Also I use Amer Picon in this drink as I have it available but there are a few notes. Firstly the Amer Picon of today is a different formula than what they had in the 1800's so this drink is a bit different than when it was created. A lot of people swear that Bigalet China-China Amaro is closer to the original formula (not sure how anyone knows that). Again other people claim that Amaro CioCiaro is closest to the old school Picon. Luckily both of those subs are widely available in the US and of course Picon is available in Europe but not the US. If you live in the states (or another country Picon isn't available) and you want to splurge on a bottle you can do so here:
store.belgians...
Tutorial Starts: 1:16
Here's links to the tools I use in this episode:
Cocktail Kingdom Mixing Glass: amzn.to/2FiIlRX
Barfly Teardrop Spoon 15.75 inch: amzn.to/2DdinMd
Barfly Copper Measuring Cup: amzn.to/2BA24Yk
Japanese Bitters Dasher: amzn.to/2OtPzGn
Regan's Orange Bitters: amzn.to/2DRIDh9
Fee’s Orange Bitters: amzn.to/2TVBGzV
Libbey 5.5oz Coupe: amzn.to/2szIHdQ
If you guys want to check out our full amazon store you can do so here: www.amazon.com...
We are happy to announce that we are officially sponsored by Barfly Mixology Gear. Barfly makes very high quality professional bar equipment. Their barware essentials and accessories are designed to deliver optimal appearance, temperature consistency and proportion in every glass so you can achieve masterful results. Definitely check them out at: www.barflybyme...
We are proud that our official apron sponsor is Stagger Lee Goods. Alfred Ramos hand stitches each of these amazing quality aprons in his Northern California workshop. He Does custom work and has aprons for just about every position in a restaurant and bar so do yourself a favor and check him out:
www.staggerlee...
If you are interested in helping us offset the cost of production you should check out our Patreon page which has a bunch of great perks and goes a long way to helping us bring you quality content. You can find that here:
/ theeducatedbarfly
Here's The Specs:
2oz (60ml) Rye Whiskey
.5oz (15ml) Sweet Vermouth
.5oz (15ml) Amer Picon or Bigalet China-China or Amaro CioCiaro
2 dashes Orange Bitters
Lemon Twist - Навчання та стиль
Leandro going offscreen to get something he forgot is like Greg spilling ingredients in slow motion. It would not be Educated Barfly or How to Drink (respectively) without them.
and I prefer disappearing host than spilled alcohol.
This has gotta be my favorite episode ever! 2! forgotten items, doorbell ringing, random laughing thanks to an off screen Marius, lots of talking, turning of the glass for the viewers, and a beautiful drink (that I'll probably never make). This one's got it all. Loving your channel these days, Leandro.
Where did you forget dropping the ice lol
I think for "those" moments, don't play music. Rather, you should cut to Marius sighing and shaking his head.
What would be be singing?
"Hello, Darkness, my old friend..."
I watched all the way to the end just in case Leandro put in an end credit scene of him answering the door.
lol. Leandro is off the rails today! Great vid!
Lol I'm surprised, never seen him like that before 😂
You forgetting the vermouth just informed newer viewers that vermouth is to be stored in the fridge in a completely organic way. JUST SAYIN
I watch you daily. Great content! It is great to see you laugh.
The legend says the bell is still ringing
Le dealer de Caba *currently ringing it*
Crazy episode!👍🏼👍🏼🥃
"You're a star. You're a big shining star."
Sounds like a pleasant flavor profile
best episode in a long time! showcases all the hits; forgetting something X2!!, tangent about outside noise (where's your dog at???), tangent about hygiene at home vs bar, directing something at Marious and not the viewer, using the term workhorse to describe a base spirit and waxing poetic for just a second on it, referencing us in the comments,.. I love it all! BUT WHERES THE CATCHPHRASE???
i want an episode where we go through all the bottles you have not just the staples you suggested in a past episode
great video as always
ichauss ok man you got it. That would be a good one for a live stream no?
Ah, shit, I just read your comment which is almost exactly like mine, I'm just 6 hours late.
If you get the drink down to or slightly below freezing you will actually start concentrating the drink as the water will start refreezing out onto the ice cubes because the alcohol has a lower freezing point
Terrific video! And really funny ;). Great to see you so relaxed in front of the camera, Leandro!
I honestly enjoy the history of the cocktails. Keep blabbering lol
Hell yea, a reason to use Picon!🍸
Calisaya by elixir craft spirits is in the amer picon style and available in the US! Cheers!
I think what you mean is getting the alcohol colder than 32 degrees Fahrenheit. While it's true that alcohol has a lower freezing point, the ice out of the fridge should be at about 20 degrees Fahrenheit and that's the minimum temperature you can possibly achieve by stirring with it. Can't make the alcohol colder than the ice. Just colder than the freezing temp of water, if that makes sense to you
What I meant is that you can get your drink down to below the freezing temp of water.
Title this section “scientist windbags demand accuracy”. Which is why I’m here.
For the record Dirk says, 'I'm a star! I'm a star, I'm a star, I'm a star. I'm a big, bright, shining star!"
This episode is pure chaos and I love it
You should do a home bar episode. Equipment, ingredients, etc. I started amassing a collection of glasswear, tools & ingredients, but I feel I may be missing something...
I’m an Amaro CioCiarro addict (just add soda and lime) so I always have plenty around. I’ll have to try this. :)
But just so I understand correctly: you left your gardener standing outside waiting while you finished filming a video?!?!
nah it wasn't the gardener it was Jehovah's witnesses, but to be fair I didn't know that til I finished and we pressed cut
Annoying guy in the comments right here: you can cool alcohol at a lower temp than ice, but not by stirring with ice. Once alcohol reaches ice temperature, it cannot go any lower with said ice. Just need to get it out and off my chest😏🙆♂️🙆♂️. Love your videos 👍👍👍
What I meant to say is that you can get you drink down below the freezing temp of water. Not the Ice, that was a slip o the tongue.
@@TheEducatedBarfly you said it right, since freezing point of water=melting point of ice, in other words highest ice temp = lowest water temp! You could get the alcohol lower than 0 by using some substance like liquid nitrogen which is much colder than 0 degrees. In which case, the colder alcohol could potentially start icing the ice even further, cool eh😅
There is no such thing as "ice temperature" @@mrbobm00. Below 0°C (32°F) H2O is solid, but the temperature of ice can be colder than 0°C. So, you can absolutely use common ice to bring alcohol to a temperature lower than 0°C. if your freezer is set to -4°C, then your ice will be -4°C, and your cocktails will be -4°C.
@@ChristopherOdegard obviously I was referring to melting point temp, for ease of writing
@@ChristopherOdegard if you think that with a - 4-6° freezer you can bring a 10-20°liquid in a mixing glass at minus temperatures in a 5-20° environment, please be my guest 🤔
My ADHD was kicking in big time watching this...great vid as always though...please invite the gardener in next time!!!
Another great spirit forward classic cocktail! I actually prefer the Bigallet China China in this because I prefer the flavor it brings and, you guessed it, it's the booziest option available, haha! I swear I'm not a drunken degenerate, I just generally like my cocktails sprit forward and dry, though something more juice heavy and/or sweeter in the rotation here and there as personal whims dictate is nice too. This channel is great Leandro, thanks for your time and effort. Also, please consider doing a video on the black lily! It's a really simple (Cointreau, Fernet Branca, Lime juice, shake to combine and garnish with a orange peel) but interesting cocktail that's delicious and makes a nice easy sipper now that summer is rapidly approaching. Well, for us Northern hemisphere folks anyhow.
This is SO FUNNY. Thanks for the video
I started to like only the episodes in which you forgot something ... so far I could like all the episodes i watched, good job !!! :-)
can you explain the difference between this and a little italy? it seems the proportions are slightly different, but also the type of amaro?
Nice haircut dude!! 🍸🍹🍾🍷
Another sub for Amer Picon is Golden Moon distillery’s Amer Dit Picon from Golden, Colorado. It is a recreation of the original recipe for Amer Picon.
I think I'll be doing an episode on DIY Amer Picon. I've got two recipes and love them both! I think that would be a fun episode!
Jaime Boudreau’s recipe for DIY Amer Picon is good. I’ve made that and have bought a bottle of Amer Dit Picon. But to tell the truth I like CioCiara just fine. It might not be an exact replica, but it makes tasty cocktails.
2nd the golden moon Amer goldenmoondistillery.com/ourspirits
Very entertaining episode!
Could you pleaseee do a bartending techniques video?! Like different styles of shaking, flaring, free pouring, etc. I've watched a few videos on youtube of them but I'd be interested to see your take on it. I understand you do incorporate bits and pieces into your video here and there for a nice presentation, and it's mostly for practical use, however, for those of us who are interested in the entertainment side of presentation for bartending, I'd love to see what you'd do!
Love it
Nice haircut!! 💇♂️💈💇♂️
Your hair looks great!
Viewer request: The Green Beast. I love the Corpse Reviver #2 so thought hey why not do another absinthe cocktail. Thank you Leandro!!
How are you people getting so much oil from your citrus peels?? Am I just not buying them fresh enough? Should I avoid the grocery store and get them at a farmers market or something?
Hilarious. Fun to see a friendly UA-cam favorite unglued. In media production, you are allowed to say “Cut!” and do it again. I forgot I was watching about this cocktail and felt the need to comment. Till next time, man.
So, Marius is the Vern to Leandro’s Ernest. Great videos. Keep up the good work!
I'd love to see a cocktail with Arrak! (the middle eastern stuff) Its made from several things depending on country of origin but the stuff I have is made of fermented dates. it has an Anise flavor as is delicious.
Never knew what to do with the bottle of amer picon on the back bar, shall try this soon!
This video was hilarious!
Oh and the cocktail was cool too I guess.
Picks up ice off the floor, holds in hand, pretends to add to cocktail, says "I wouldn't do that", then picks up new ice with same hand that was holding ice on the floor and uses that. Might as well have used the floor ice.... lol.
Mike O maybe he believes in five-second rule. If you look closely it took him exactly 5 sec to pick up the ice so there is no bacteria on it.
But seriously, stop niggling about every mistake, he is at home, he makes a coctail for himself and he will certainly not die from picking up ice with a same hand.
@@marcinlesnicki9337don't worry, I am not outraged at what he was doing. It was simply amusing. I am not worried about his health or safety.
Love the haircut
1:40 Um... I agree with both of the groups. Why do I have to choose? Why can't the Leonardo I know and love also have been dropped on his head as a child? 😁
Mike Baker AH HAHAHAHAHAH! good point!
I apologize for my autocomplete butchering your name. I know that you are not one of the Ninja Turtles. 😋
Is that weirdly familiar flavour in Cocchi di Torino cough syrup?
🤔
Is it possible to increase the audio volume a bit? It's pretty quiet compared to most videos I watch on UA-cam (About a 15-16 as opposed to a 6-8 on my sound system). Or is it just me?
Hi
Good question, we're mastering the audio around -12db that should be the "standard", but a lot of UA-cam might not follow this.
@@TheEducatedBarfly Fair enough! I'm not at all experienced in mastering for UA-cam. Cheers!
Drunk Leandro is a sight to behold
Hey guys I feel like the volume seems lower the past several videos. Can you lower the boon mic, or slide the mic closer to his mouth?
Anyone else noticing the volume is lower??
Has it been lower? We'll make sure it goes it up it has. It should be at -12db
Will cynar go bad? I always felt like it was similar to vermouth for some reason and would go bad quickly if not stored in fridge
nope, it's distilled so you can put it with the rest on the shelf. The ones that need refrigerated are typically made from Wine such as Cocchi Americano, Lillet, Sweet, Dry and Blanc vermouth of any kind. Most Amari are distilled..the one exception would be Punt e Mes which is a mix of amaro and vermouth a vermouth/Amaro if you will
How can you have 143k subs? This is quality content.
I started bartending because of you and Steve the bartender. (This is a good thing.)
Thanks. We're a fairly new channel.
@@TheEducatedBarfly Yes. Also I have a method of buying the booze and not going outside. Plus it is very cheap.
Absolutely meta episode.
Love the goofiness.
LOL @ all the snafu today! XD
Is a “dash” equal to two dashes? Thanks, keep up the good work!
A "dash" is an unquantified specification which means "a small amount" akin to a pinch. So the size of the dash is something you have to try and quantify for yourself. It greatly depends on what you are dashing from. The volume of liquid dispensed from an Angostura bottle is greater than the volume from the dasher I use. I decided that two from my dasher equals one from the angostura bottle. If the Angostura bottle dash is my standard, then when I read 1 dash in a recipe, I assume it means from an Angostura bottle. But since my dasher is 2 to every 1 from the Ango bottle, I double the dash count. Make sense?
The Educated Barfly wonderful, thank you, I have both types of dasher bottles. Thank you for the clarification!
I think a dash is 1 ml
Brooklyn is a borough, the village, soho, Tribeca, Chelsea, Harlem are hoods.
Yes and there are neighborhoods inside Brooklyn such as Greenpoint and Red Hook….
Park Slope, Williamsburg, bushwick, Brooklyn Heights, Crown Heights…should i list them all? Funny that all the neighborhoods you list are in Manhattan
Manhattan is the city. The boroughs have drinks named after them.
No music THANK YOU
Please stay on point. Your digression is driving me mad. Stay on point.
Audio is really low on this one
Leandro "was dropped on head as child" DiMonriva
What's the shelf life for the Amer Picon?
Amer Picon made of distilled spirits it lasts forever
@@TheEducatedBarfly Oh that is awesome. I was afraid it would be more like a vermouth. I am in Singapore, so it is rather expensive here. But if it lasts forever I might just go ahead and get one! :)
Man it seems to me you have been reading comments a bit to closely. This show is great, the content and quality is superb, don't pay attention to trolls and hateful loosers, and stop reading comments, after this one 🙃
6:40 well ACKTCHUALLY
Every time a new video comes out I start the video, find the specs list in the description, and then look to see if I can find what he forgot before he does. Fun game.
Also I feel like his forgetful habit has bled onto me
5:05 touched clean ice with unwashed floor ice hand ! !
LOL. Too Funny!
The entire bottle, including shipping and everything is only $70? And you call that steep?
Cries in Australian.
😂
@@TheEducatedBarfly I recently bought a bottle of Angel's Envy bourbon and one of Centenario 12yo Costa Rican rum. Both of them together plus shipping came to $200 Australian. And it could've been more if I'd been hit with customs fees too.
I don’t know how a bar spoon would remind you of Dirk’s member, but whatever floats your boat. I think you have sometíng else on your mind.
Cas Amezcua i think it’s pretty obvious what’s on my mind 😉
Did you fall in your head as a child?
Decesead! 😂
This video is 1 part cocktail tutorial and 9 parts personality.
best video yet! LOL
Best episode yet!
Never heard of this one! What a sick cocktail!
But doesn’t Cynar go bad, like a vermouth?
No it’s a distilled spirit whereas vermouth is fortified wine
Never been this early before 🌿👀🌿
Have you ever had the idea to try a recreate cocktails from sci fi and other pop culture movies and tv shows?
Haha I love forgetting two things I’m the same way lol
COME. ON. THE. POD.
Cancel the Green Beast request! Just made one at home. If you like Absinthe, stick with the Corpse Reviver 2!
Dude... just don't use cocaine before shooting a video.
Luv ya
Nice haircut
In your experience, how long do things like low-ABV amaros last once they’re open? I think people get stressed out about using the whole bottle before it goes bad.
If it is a distilled spirit like Campari, Cynar or Fernet it will last virtually forever. If it has a wine base like Vermouth, Cocchi Americano, Lillet, etc it will need to be kept in the fridge and last a couple months give or take. It will degenerate and become spoiled over time.
Oh!, he is human. 😂😂😂
You were funnier than ever on this episode. I like that!
Whoa. Mareus is REAL 🤯 lol
You should have used that ice! I mean, it's a bit gross, but it aint gonna kill you!
You're the jacksepticeye of bartending.
yyooouuuuurrrrr not huuummmaannnn
Caution, this comment should be taken solely as a joke, and in no way reflects any sort of political stance. I think you should do a variation of this called the modern liberal, or the “snowflake” maybe add grapefruit bitters with the orange bitters, sub yellow chartreuse for the sweet vermouth, and maybe something super hipstery like frenet branca instead of the amer picon. I have no idea how this would taste, just spitballing here! Lol
Ooh, also maybe barrel strength whiskey.
LOL. I'll give it a try.
Ah, Donald Trump's favorite drink
I'm sorry, but this video is a mess.
Ya win some and ya lose some.