I love how every time he does a dry shake he doesn't smile, but whenever he shakes with the ice afterwards he smiles, gets me everytime! Love these videos Steve, keep it up!
There were way too many EPIC Gin Cocktails to feature in one video...otherwise it would have been an hour long.. therefore, this will is VOL. 1 with at least 2 more to come!! Enjoy!
@@MrAqr2598 Unfortunately Parfait D'Amour is a triple sec/curacao. Yes it would give you the correct colour but the flavour is citrus. Creme de Violette is a flowery flavour like the flower smells. You can try to find Creme D'Yvette which is similar.
You've said you're using Old Tom's Gin for the Tom Collins, but the bottle of Hayman's should have a green label, not a blue label. The label clearly states "London Dry Gin"... :D
I found your channel 2 days ago, watched about 25 of your videos and thought to myself ‘I can’t believe he hasn’t done a series on gin’ (in my opinion the best spirit out there). Then what would you know - next day or two the 7 best gin cocktails. It was fate! Would love for you to do a domestic gin review with all these fantastic gins going around in aus (particularly in sydney/melb)!
Thanks for the sub! Cocktail binge!! 😆 Doing bottle reviews is a good idea - there would be so many good gins to review!! I’m from Adelaide but in Dromana VIC for the weekend... might head to Bass & Flinders Distillery tomorrow!
Hey, is there a reason you sometimes use glass for shaking, instead of metal. And metal instead of glass other times ? Just curious, as I'm looking into getting that style of shaker (Boston shaker ?) :)
mike z I mainly use the Boston tin and glass for the channel so that viewers can actually see what is in the glass.. I personally prefer using the weighted tins whilst working. Tins supposedly cause a tiny bit less dilution too as the steel comes down to temperature faster than the thickened glass.. a tiny difference though.
@@StevetheBartender_ thanks for the reply, the glass does offer a clear look at the contents beforehand (which is helpful). Ah, I think I shake it more than most, so maybe I should go with metal then. Maybe do an episode on equipment! Is there a brand that you would recommend for a metal shaker? (I'm in Canada and it's difficult to find much in stores :/)
It's on my list of to dos! Considering I sell bar equipment here in Australia, I should do it! (cocktailkit.com.au) I haven't used a Koriko set of tins but bartenders in the US swear by them: amzn.to/2FEHMir Otherwise you can't argue with the overly positive reviews for the Pina tins: amzn.to/2JTp24h There are a lot of shaker tins that don't really pair nicely ie. the smaller tin sits too deep inside the larger tin (which limits the volume you can put in the tin). From what I've read, both Koriko and Pina tins sit very well.
Love your videos, Steve! My favourite out of those would be the Basil Smash! 😋 Always look forward to the recipes that you share with us and also love the look on your face every time you shake with ice!! 🤣
So Steve, i love ALL your cocktails, especially those made with gin, rum, or whiskey! What is an acceptable substitute for 1/2 fresh egg white? Besides chickpea juice???🤣
There are products out there that are foam replacements/enhancers. One is called Insta Foam.. it's the same chemical that goes into a tonne of products to produce foam, including sarsaparilla. I'd recommend trying the chickpea juice if you haven't already - it works a treat!
Hey Steve, greetings from Dublin!! Just a quick and probably a stupid question regarding method.. Is there a reason why you add the ice into your shaker after your ingredients and before you shake, rather than ice first followed by ingredients and then shake? Lovin' the Channel, keep up the great work!!!
Sorry for the delays Brian! If you add ice before the ingredients, the ice will start melting straight away and therefore be adding dilution to your drink. You wouldn't really notice the difference (between ice before or after ingredients) if you quickly made a drink but if you were to have more ingredients or get distracted whilst making a drink then cause you to be inconsistent.. Here's a good example... DRINK ONE 1. Add ice 2. Add 3 ingredients (10-20 seconds) 3. Shake DRINK TWO 1. Add ice 2. Add 5 ingredients (15-25 seconds) -- run out of lime juice, takes an extra minute to grab another lime from the fridge -- your go to gin bottle is empty, takes an extra 20 seconds to decide which other gin you want to use instead -- someone asks you a question, takes an extra 30 seconds to respond before you resume making the drink Drink Two has had an additional 2+ minutes of sitting on ice which means extra dilution before you've even started to shake.. If you add ice after in both drinks then you can shake both for 12-15 seconds and both will have the same dilution. Hope you don't mind me breaking it down like this... I thought it would be helpful to display the difference.
Originally it was a very different cocktail - with apply brandy and grenadine with no sparkling wine at all (1915-1930s), served in stemmed cocktail glasses. It wasn’t until 1927 that it was served in the recipe form we know today and it was served in a high ball over ice. It was the champagne cocktail trend in the 80s when it became popular to serve it in a flute.. so technically either or.. but originally a high ball for the recipe we know today.
G’day mate I live in Ro de Janeiro and for some reason the market for club soda dried up a bit several years ago and it is not sold anywhere in the country any more. Do you have a workaround for club soda?
If we don't have a large store of the different gins available to us, are we sacrificing the taste of the cocktails if we use something basic like Bombay Sapphire?
Gins have subtle flavour variations between one another.. you can definitely utilise one gin (Bombay Sapphire would be perfect) across all of these cocktails and the resulting drinks would be great!
Whenever I’ll get myself a drink, your video would be on play so I could see how youd do it! Hahaha plus the way you shake with a smile makes me drunk than alcohol! 🥰
steve, i love your smile when you shake. it doesn't matter what exact cocktail you are making but just the smile itself brings joy to me. that's how we should enjoy life, to be able to spend time doing things we love to do.
I reckon you should do a tutorial on this cocktail from the Dead Rabbit in NY. I've changed the measures of each ingredient so that it's legal to make in australia. The Mean Fiddler 20ml Irish Whiskey 10ml Islay Whisky 15ml Green Chartreuse 10ml Campari 15ml Sweet Vermouth 1/4 Tsp Cinnamon Syrup Dash of Bitters Stir and strain into a chilled coupe. No garnish necessary
Thanks for sharing Jack! Sounds really interesting as there are some bold flavours and spirits there! Is this the full recipe? - 1 oz Irish Whiskey - ¾ oz Green Chartreuse - ¾ oz Sweet Vermouth - ½ oz Islay Scotch - ½ oz Campari - 1 barspoon cinnamon syrup - 2-3 dashes Angostura What do you mean to make it legal in Australia?
Hi Steve, love watching & learning. What ice maker are you using? What do you recommend is the easiest way to prepare ice & use whilst making drinks for party. I tend to buy bags of ice but the quality is not great. Thanks Lisa
Thanks Lisa! I have a big commercial ice machine (250kg Hoshizaki machine that produces 28mm cubes). If you have space in your freezer then you can use directional freezing in a small 6-pack eskii: www.alcademics.com/2016/04/what-is-directional-freezing.html This requires more time and effort to carve/cut large pieces of ice. Great for you and a friend but maybe not so great when you are entertaining for many. You can buy moulds to make clear ice on Amazon but are limited to how many cubes you can produce: amzn.to/2Ly2U06
I’ve always shaken my Brambles but I read somewhere (just before making this) that was originally built... but since then I’ve seen Dick Bradsell himself shake it.. either way, it’s a tasty drink..
For those of you just looking for an easy drink and mix. Simply use 2 ounces of gin and 8 ounces of 7up or Sprite or 4 ounces of 7up and 4 ounces of orange juice or grapefruit juice. Add a bit of sugar if you're looking to sweeten up the drink a bit and tame down the bitter taste of orange or grapefruit is nice as well. I personally am not looking to make a job out of making a drink but do appreciate all the effort you took in sharing your recipes. Gin is also great with a Tom Collins mix and some club soda if you can find those.
I've been meaning to find a good recipe for raspberry syrup. Any chance you're still going to add a link to a recipe we can use to make some at home? Many Thanks
The Basil Smash sounds a lot like the Basil-ica I've been making for a while now (muddling the basil not just shaking it), but instead of serving it "up," I add soda water in a Collins glass and make it fizzy. It's the most refreshing cocktail I've ever had in the summertime, other than a Bahama Mama. Now I should try the Basil Smash with soda water and see how it compares! Eager to try the Clover Club and Bramble as well. Sláinte!
Hi Steve, can I use the bottled lemon juice from Coles/Woolies? Or should I really use the freshly squeezed lemon juice? Anyway, nice gin cocktail video. So easy and simple. Keep it up! Cheers
Absolutely perfect Bramble. I like to think of it as a gin sour with a blackberry sno cone on top. Also, seems to me, raspberry + umami = blackberry, so raspberry and vanilla ought to approach it. Maybe a quick shave of allspice/pimento. As always, great stuff. Cheers, musculey friend.
So I am always wondering, there is like some sort of rule that says don’t shake your gin because it will destroy the gins flavors…. Is that really true?
i do believe you were on world class bartender....and yes your basil smash is a hit....ooohhh and the smile when shake...i applause!...haaha...good job...takn notes...thx
Got addicted to your channel buddy,great job!! I was serving and being served the French 75 in a coupet glass though in UK.Got a bit confused.Anyway,keep it up big man,already learned a lot from you,thanks!!
I haven’t seen any of your older videos, but this one came up in my feed oddly enough. Im wanting to try gin again since I didn’t care for it when I was young. Tastes change. That first one sounded yummy 😋
This channel is like Bob Ross but for alcoholics
This made me laugh out loud 😂
just make nice frothy peaks, happy mistakes XD
this is exactly what i thought no joke
Best comment!!!!!
Best comment! 😂
Your grin while shaking gets me everytime, love your work
Thanks Duncan.... I've formed a habit now... better then staring off into the distance with a blank look... I think >_
@@StevetheBartender_ I just keep thinking your Mum or Girlfriend is there telling you to smile.
I laughed every time he did it. Lol. Adorable.
Haha that bit got me too
It kind of looks like he’s trying to fight it off but then he can’t help it haha. I also noticed shaking without ice isn’t grin-worthy.
This mans smile warms my cold heart
You should sip a few gins and it'll warm you up!
@@StevetheBartender_ I'm sure it warms alot of people's heart your smile there😀 cheers mate
Kind of freaks me out to be honest
I love how every time he does a dry shake he doesn't smile, but whenever he shakes with the ice afterwards he smiles, gets me everytime! Love these videos Steve, keep it up!
That smile he flashes while shaking the cocktails tho.
😊
@@StevetheBartender_ Thank you so much for replying 😊
The best part is that lovely smile while shaking the ingredients
💕🙏👍
Your smile is really beautiful 💕💕
😊
Your channel is my favorite because you go straight to the mixing and less boring stories about the cocktail.
There were way too many EPIC Gin Cocktails to feature in one video...otherwise it would have been an hour long.. therefore, this will is VOL. 1 with at least 2 more to come!! Enjoy!
I see myself becoming an alcoholic during the month of April.
Great stuff!!!!
Please do a Kyoto sour recipe
Steve the Bartender
I think the Crème de Violette is currently sold as the Parfait d’Amour.
@@MrAqr2598 Unfortunately Parfait D'Amour is a triple sec/curacao. Yes it would give you the correct colour but the flavour is citrus. Creme de Violette is a flowery flavour like the flower smells. You can try to find Creme D'Yvette which is similar.
You're a good bartender
One of the best on UA-cam
The best*
He, cocktail chemistry and tipsy bartender are the most fun to watch
@@metttestsc8099 I like tipsy bartender more
Much appreciated Samarth!!
Another decent one is the bartender on modern rogue but they do more than just drinks
I don’t even drink cocktails, but I find these videos as relaxing as ASMR!
"Add Two Ounces of Gin, 1 ounce of fresh lemon juice, 1 ounce of simple syrup. Give it a good shake, and to top it off... a smile to melt your heart".
📚 I wrote a cocktail book! bit.ly/STB-cocktail-guide
You've said you're using Old Tom's Gin for the Tom Collins, but the bottle of Hayman's should have a green label, not a blue label. The label clearly states "London Dry Gin"... :D
Busted!! I didn't actually realise until I was just about to upload!
Excelentes cocteles te saludo desde Buenos Aires Argentina
The Clover Club convinced my gin hating friend to give gin another try. Now she's all over gin cocktails.
That's awesome!! Definitely a good way to introduce someone to gin cocktails..
Love your videos! Simple, and exactly what I'm looking for. Love to follow your recipes to try new drinks!
Thanks Bridget! I have a long, long list of videos to film and upload - stay tuned!! ;)
I found your channel 2 days ago, watched about 25 of your videos and thought to myself ‘I can’t believe he hasn’t done a series on gin’ (in my opinion the best spirit out there). Then what would you know - next day or two the 7 best gin cocktails. It was fate!
Would love for you to do a domestic gin review with all these fantastic gins going around in aus (particularly in sydney/melb)!
Thanks for the sub! Cocktail binge!! 😆
Doing bottle reviews is a good idea - there would be so many good gins to review!! I’m from Adelaide but in Dromana VIC for the weekend... might head to Bass & Flinders Distillery tomorrow!
Excellent presentation with a great smile.Cheers from Canada.....subscribed.
The Clover Club is our new favorite!! We use a honey raspberry gin, and It’s so delicious!
Hey, is there a reason you sometimes use glass for shaking, instead of metal. And metal instead of glass other times ?
Just curious, as I'm looking into getting that style of shaker (Boston shaker ?) :)
mike z I mainly use the Boston tin and glass for the channel so that viewers can actually see what is in the glass.. I personally prefer using the weighted tins whilst working. Tins supposedly cause a tiny bit less dilution too as the steel comes down to temperature faster than the thickened glass.. a tiny difference though.
@@StevetheBartender_ thanks for the reply, the glass does offer a clear look at the contents beforehand (which is helpful). Ah, I think I shake it more than most, so maybe I should go with metal then. Maybe do an episode on equipment! Is there a brand that you would recommend for a metal shaker? (I'm in Canada and it's difficult to find much in stores :/)
It's on my list of to dos! Considering I sell bar equipment here in Australia, I should do it! (cocktailkit.com.au)
I haven't used a Koriko set of tins but bartenders in the US swear by them: amzn.to/2FEHMir
Otherwise you can't argue with the overly positive reviews for the Pina tins: amzn.to/2JTp24h
There are a lot of shaker tins that don't really pair nicely ie. the smaller tin sits too deep inside the larger tin (which limits the volume you can put in the tin). From what I've read, both Koriko and Pina tins sit very well.
@@MakeLikeAFridge Cocktail kingdom out of NY has high quality equipment. Be prepared to pay a premium for it though.
Hands down best list of top gin recipes on youtube.
I've never known anyone to dislike a bramble and most people I know dislike gin.
Thanks Sasha! Appreciate it! 🤙
That smile
😁
Love your videos, Steve! My favourite out of those would be the Basil Smash! 😋 Always look forward to the recipes that you share with us and also love the look on your face every time you shake with ice!! 🤣
Thanks Murray! Plenty more recipes to come... I love a good Basil Smash too!
Out of all them i really love clover club !!
Hell yes! The Clover Club is the bomb! Is it the gin, raspberry or citrus that you like? Or all of the above? ;)
Todos me parecen fabulosos, pero mis favoritos serian el tom y el clover. Excelente video, gracias por tus aportaciones. Soy fan de los coteles.
Gracias!
Steve Makes Music When He Shakes Them Drinks
Do doo do n do doooo!!
The basil smash is my favorite
It's one of my favourites too! Herbal but still approachable..
Great Selection - thank you
Nice video thanks Steve . Is there any ready made replacement for Creme De Violet?
So Steve, i love ALL your cocktails, especially those made with gin, rum, or whiskey!
What is an acceptable substitute for 1/2 fresh egg white? Besides chickpea juice???🤣
There are products out there that are foam replacements/enhancers. One is called Insta Foam.. it's the same chemical that goes into a tonne of products to produce foam, including sarsaparilla. I'd recommend trying the chickpea juice if you haven't already - it works a treat!
ERES MI PUTO PADRE (lo digo en serio)
French 75 and gin fizz
Can the syrups, spirits and every ingredient be on the videos so if we don’t have them we know what to replace it with
Thank you for serving the French 75 in the correct glass and not a champagne flute.
I much prefer serving it on ice in a high ball glass =)
I think I'm going for the Basil Smash! I've never had that before and I grow fresh basil. Whoo hoo!
Thanks and very good
Hey Steve, greetings from Dublin!! Just a quick and probably a stupid question regarding method.. Is there a reason why you add the ice into your shaker after your ingredients and before you shake, rather than ice first followed by ingredients and then shake? Lovin' the Channel, keep up the great work!!!
I believe that when there is an egg white involved in a cocktail then first you need to do a dry shake and then add ice and shake again.
Sorry for the delays Brian! If you add ice before the ingredients, the ice will start melting straight away and therefore be adding dilution to your drink. You wouldn't really notice the difference (between ice before or after ingredients) if you quickly made a drink but if you were to have more ingredients or get distracted whilst making a drink then cause you to be inconsistent..
Here's a good example...
DRINK ONE
1. Add ice
2. Add 3 ingredients (10-20 seconds)
3. Shake
DRINK TWO
1. Add ice
2. Add 5 ingredients (15-25 seconds)
-- run out of lime juice, takes an extra minute to grab another lime from the fridge
-- your go to gin bottle is empty, takes an extra 20 seconds to decide which other gin you want to use instead
-- someone asks you a question, takes an extra 30 seconds to respond before you resume making the drink
Drink Two has had an additional 2+ minutes of sitting on ice which means extra dilution before you've even started to shake..
If you add ice after in both drinks then you can shake both for 12-15 seconds and both will have the same dilution. Hope you don't mind me breaking it down like this... I thought it would be helpful to display the difference.
I've always poured French 75's into champagne flutes or coupes...never on ice in a tall glass. Which is the correct way?
Originally it was a very different cocktail - with apply brandy and grenadine with no sparkling wine at all (1915-1930s), served in stemmed cocktail glasses. It wasn’t until 1927 that it was served in the recipe form we know today and it was served in a high ball over ice. It was the champagne cocktail trend in the 80s when it became popular to serve it in a flute.. so technically either or.. but originally a high ball for the recipe we know today.
G’day mate I live in Ro de Janeiro and for some reason the market for club soda dried up a bit several years ago and it is not sold anywhere in the country any more. Do you have a workaround for club soda?
Can you get a soda siphon and co2?
Steve you shake like samba hahahaha hugs from Brazil!
Thank you for including OZ conversions in your videos!
If we don't have a large store of the different gins available to us, are we sacrificing the taste of the cocktails if we use something basic like Bombay Sapphire?
Gins have subtle flavour variations between one another.. you can definitely utilise one gin (Bombay Sapphire would be perfect) across all of these cocktails and the resulting drinks would be great!
this guy must get really hammered after every video xD
for the tom collins it wasn't really an old tom gin, it even said london dry gin on the bottle
Busted!! Hehe - I only realised that I grabbed the wrong bottle when I had finished editing and watching the final cut!
Is there a big difference between gins? I usually purchase Tanqueray or Gordon's.
The gin will create subtle differences in flavour for the drink but you can definitely use either of those gins in all of the cocktails..
When you break the ice with...the hammer, she's in pain ?😃
Now, I know what I was doing wrong ... I was using cooked eggs ..
😂
Tom Collins classic drink, can’t go wrong
Am afraid I need to taste them all, then I ll say which one in the winner
Fun watch.
Can simple syrup be replaced by triple sec.
Gin is one of my fave spirits.
Whenever I’ll get myself a drink, your video would be on play so I could see how youd do it! Hahaha plus the way you shake with a smile makes me drunk than alcohol! 🥰
Still waiting for the vol. 2 & 3!
Because Steve said it’s one of his favorites, I just made a Clover Club. Never heard of it before. It’s absolutely delicious!
steve, i love your smile when you shake. it doesn't matter what exact cocktail you are making but just the smile itself brings joy to me. that's how we should enjoy life, to be able to spend time doing things we love to do.
raspberry has vibrant look and would taste amazing with gin
100%! Gin + raspberries = 🎉
I reckon you should do a tutorial on this cocktail from the Dead Rabbit in NY. I've changed the measures of each ingredient so that it's legal to make in australia.
The Mean Fiddler
20ml Irish Whiskey
10ml Islay Whisky
15ml Green Chartreuse
10ml Campari
15ml Sweet Vermouth
1/4 Tsp Cinnamon Syrup
Dash of Bitters
Stir and strain into a chilled coupe.
No garnish necessary
Jack007 so delicious
Thanks for sharing Jack! Sounds really interesting as there are some bold flavours and spirits there! Is this the full recipe?
- 1 oz Irish Whiskey
- ¾ oz Green Chartreuse
- ¾ oz Sweet Vermouth
- ½ oz Islay Scotch
- ½ oz Campari
- 1 barspoon cinnamon syrup
- 2-3 dashes Angostura
What do you mean to make it legal in Australia?
I’m probably being stupid here, but does adding egg white make the drink taste eggy?🤪
Not if you use a fresh egg and don’t add too much.. egg white is added to drinks for texture. Egg yolk adds flavour and richness..
for the bramble, is there a substitute for Crème de Mure since my local bevmo and other stores around me doesn't have any
Smash up some blackberries and mix 1:1 with sugar, warm, strain and cool. Or use any other berry liqueur
Could you replace the sugar syrup in the Tom Collins for jam?
Sure! An alternative sweetener will still work 👍
What pour spouts are those? And where do you get your syrup and citrus bottles? Thanks.
The pourers are from a company called Uber, here they are: amzn.to/347MTTU the bottles are from a local company in Adelaide, Australia..
Thanks Steve im learning a lot from you👍
Most welcome Jid! Good to hear that the vids are getting put to good use! ;)
Steve Bro u are a Best Bartender in world Thanks u for Gin Cocktail videos
Hehe - thanks Lalit!
Hi Steve, love watching & learning. What ice maker are you using? What do you recommend is the easiest way to prepare ice & use whilst making drinks for party. I tend to buy bags of ice but the quality is not great. Thanks Lisa
Thanks Lisa! I have a big commercial ice machine (250kg Hoshizaki machine that produces 28mm cubes). If you have space in your freezer then you can use directional freezing in a small 6-pack eskii: www.alcademics.com/2016/04/what-is-directional-freezing.html
This requires more time and effort to carve/cut large pieces of ice. Great for you and a friend but maybe not so great when you are entertaining for many. You can buy moulds to make clear ice on Amazon but are limited to how many cubes you can produce: amzn.to/2Ly2U06
The Bartender that invented the Gin Basil Smash is called Jörg Meyer
Yes that’s correct 👍
Liked the video when I started it, then I tried liking it again when you said it at the end haha
Thanks for the double like! 😉
How come his belly doesn’t jiggle like mine when shaking?😅
😂😂
He's always so happy when he shakes :D
Luxon you can see that he is enjoying his job.
How tf do you get half an egg white?
i know i'm late to this party, but for the bramble...no shake or stir?
I’ve always shaken my Brambles but I read somewhere (just before making this) that was originally built... but since then I’ve seen Dick Bradsell himself shake it.. either way, it’s a tasty drink..
Aviation Gin... Ryan Reynolds gin: ua-cam.com/video/NjDCH6SiMgo/v-deo.html
Yes it is..
For those of you just looking for an easy drink and mix. Simply use 2 ounces of gin and 8 ounces of 7up or Sprite or 4 ounces of 7up and 4 ounces of orange juice or grapefruit juice. Add a bit of sugar if you're looking to sweeten up the drink a bit and tame down the bitter taste of orange or grapefruit is nice as well. I personally am not looking to make a job out of making a drink but do appreciate all the effort you took in sharing your recipes. Gin is also great with a Tom Collins mix and some club soda if you can find those.
Clover club looks great, and I'm sure its yummy.
Keep going, Steve! Great tutorials for those who decided to learn!
Thanks Oleg - the Clover Club is one of my fav cocktails!
I've been meaning to find a good recipe for raspberry syrup. Any chance you're still going to add a link to a recipe we can use to make some at home? Many Thanks
Incredible timing! I uploaded the syrups video 30 seconds ago: ua-cam.com/video/01Vsc0hWhxc/v-deo.html
2:07 that looks like a london dry to me
The Basil Smash sounds a lot like the Basil-ica I've been making for a while now (muddling the basil not just shaking it), but instead of serving it "up," I add soda water in a Collins glass and make it fizzy. It's the most refreshing cocktail I've ever had in the summertime, other than a Bahama Mama. Now I should try the Basil Smash with soda water and see how it compares! Eager to try the Clover Club and Bramble as well. Sláinte!
Tom Collins is wnderfull with elderflower juice
yes! tasty as! a good Tom Collins is always a winner :)
When will vol 2 and 3 come?
Lol, should have been ages ago.. once the new studio is back!
Hi Steve, can I use the bottled lemon juice from Coles/Woolies? Or should I really use the freshly squeezed lemon juice?
Anyway, nice gin cocktail video. So easy and simple. Keep it up! Cheers
Riel Celeste definitely use fresh citrus juices.. the little squeeze bottles are worlds apart! 👌
Absolutely perfect Bramble. I like to think of it as a gin sour with a blackberry sno cone on top. Also, seems to me, raspberry + umami = blackberry, so raspberry and vanilla ought to approach it. Maybe a quick shave of allspice/pimento.
As always, great stuff. Cheers, musculey friend.
So I am always wondering, there is like some sort of rule that says don’t shake your gin because it will destroy the gins flavors…. Is that really true?
Thank you, can I ask, is it OK if you have a jigger which measures 60 ml and 30 ml and to just approximate 3/4 ounce using the 1 ounce side? Thank you
The correct pronunciation is "maraskino" (ch in italian is k)
I'm not Italian =)
You're a legend!
What kind of speed pourers do you use?
The black pourers with orange stoppers are Bar Flows by Uber Bar Tools. They also do Pro Flows which are 🔥
7:38 he forgot the smile lol
Sipsmith Gin. There is no other. Well, Citadelle is a far second. Bombay? Furniture polish.
Hey Steve… WHERE are the remaining volumes? 🤔
Never mind the bar or the books.
Ya got WORK to do! 😆👍🏼
i do believe you were on world class bartender....and yes your basil smash is a hit....ooohhh and the smile when shake...i applause!...haaha...good job...takn notes...thx
Why do almost all these cocktails have gin+lemon juice+sugar syrup? Curious about why these ingredients fit together
I saw so many videos of steve with his beard, now whit this video is kind of weird hahaha
volume 2 should have an east side; best cocktail ever
Yes! They are super tasty..
So a Tom Collins is basically a French 75 without the sparkly bubble?
Yep! Very similar
@@StevetheBartender_ and a Tom Collins is also exactly like a sour drink without the egg white?
Ah, your beard is gone?!?!
Lol - it'll be back in no time! I'm looking pretty scruffy already actually!!
Got addicted to your channel buddy,great job!!
I was serving and being served the French 75 in a coupet glass though in UK.Got a bit confused.Anyway,keep it up big man,already learned a lot from you,thanks!!
Yeah we don't have coupe glasses so we serve them in flute glasses, definitely never over ice
Wicked selection mate. Nice work 🕺🏼
Thanks mate! You'd be due for your next upload soon yeah? What's next? =)
I haven’t seen any of your older videos, but this one came up in my feed oddly enough. Im wanting to try gin again since I didn’t care for it when I was young. Tastes change. That first one sounded yummy 😋
How do you make fresh lemon juice? Is it just freshly squeezed lemons or do you add water? Do you ever use lime juice?
Yes I use both.. correct, it’s just freshly squeezed juice, nothing else..
Steve the Bartender Great! Thx for the quick response
Who drinks all these ebe you are done, I wouldn’t mind being your employee specifically for that 🤣
Why didn't I watch this video already?
Hiding in the archives.. 😆