As I said, you should be able to find some fairly cheaply so it doesn’t have to be a massive investment to figure out if it’s for you or not. I’ve done a deeper dive which might help you figure out the best starting point 😊 ua-cam.com/video/0xzggTA1aa4/v-deo.html
I've recently gotten more serious about making cocktails and found your channel earlier today. Your videos are quite informative, well-written, and your passion is apparent in everything I've seen. I'm definitely interested in trying more cocktails with Sherry in them as I've found that I'm quite fond of Glendronnach 12, Aberlour A'Bunadh, Ardveg Uigeadail, and other sherried Single Malts.
Thanks pal, so glad you’ve enjoyed. It’s really fun to taste sherried whiskies alongside the sherries that have influenced them- if you ever see an Amontillado cask (both Glenkinchie and Glenlivet have one) then give it a try!
Just found your channel! Love it! Definitely one of my new favorite cocktail UA-cam channels along with The Bonneville Cocktails and Steve the Bartender.
Thank you for this video. I have local Apera (Canada) that is close to Oloroso but also draws out the oak from the barrel as it is re-barreled and aged in used whisky casks. I will definitely try the Artist's Special.
It’s a good project haha. The original recipe is actually with the Black Grouse, now know as the Famous Grouse Smokey Black- it’s the more peated version of Grouse. Using regular Grouse will definitely work, it will just be fruitier 😋
Finally picked up a little half bottle of Oloroso and tried the Artist Special. Quite good! I didn't have a bottle of blended Scotch that seemed appropriate (only some Compass Box stuff that I thought might be too peaty for this), so I subbed some Japanese Nikka "from the barrel". Worked out great. Might pick up some JW Black to try it again with a hint of smoke.
Once again a lovley vid.... Hmmm SHERRY COBBLER wounder if it would work as a breakfast alternative! LOL The PX that's the stuff that tases like liquid xmass cake isin't it?
Love Cocchi! Do you mean other ideas to use Bulleit for? Check out these ones- Bulleit makes a great Scofflaw 😊: ua-cam.com/video/mG4tW-zjFCU/v-deo.html
It's nice to see sherry foreward cocktails! Like that they help run the show in these cocktails and I look forward to trying them all (gotta find some decent PX now). Love Diplomatico, excellent rum for a dessert drink! Do you have a preference between redcurrant, grenadine, or raspberry for the Artist's Special?
Exactly why I chose the Diplomatico haha, felt indulgent! Honestly red currant is the best because of that real tartness as well, otherwise I’d say raspberry if you’re using a slightly smoky Scotch and grenadine if you’re going fruity and tropical 😋
I had my first drink that had sherry in it and was blown away how good it was. I watched your vid on sherry and drinks with sherry in the hope you would do a "suburban". I've tried several times to duplicate but can't get the orange fragrancy and taste. I'm hoping you might do a vid on how to make it. I used RX sherry.
I agree the online ones do. The restaurant i went to called for PiggyBack Rye, Bacardi 10 year Rum, and Pedro Ximemez Sherry and the orange and aromatic bitters. I loved the sherry in it and sherry in general. I just wished I could duplicate it.
Thank you so much for the awesome videos and also for posting the specs (and method!) for the drinks you mix in the video. Your videos have encouraged me to add amontillado and cream sherry to my shopping list. I am a little confused on the specs though. In ml you seem to be converting 30 ml to 1 oz, nonetheless, on the specs for the East India Negroni you convert the 20 ml of the sherry and Campari to 3/4 oz... which is more like 2/3 oz. Since you use the metric spec on the video, I assume that to be the correct proportion. Could you please confirm?. Keep the videos coming. They are a pleasure to watch.
Hey Luis! So glad you’ve enjoyed and are inspired to delve in to sherry. Sorry about that, the conversion can be a little tricky- 3/4oz comes out to 22.18ml which I rounded down to 20, because I found 25 just a little too overpowering. If you have a oz jigger then feel free to stick with the 3/4!
@@BehindtheBar Thank you. That makes perfect sense. Would you consider also (as well as metric) using the English system spec in your videos? It may be particularly useful to some of your viewers and it makes even more sense if the original specification was written in ounces. Great job with the videos and I look forward to more.
My first sherry happened to be Lustau Amontillado and it has a lovely independent character! Do you think this sherry can play a good supporting role for any particular alcohol, or should it perhaps be a star of the show? Thank you for all your wonderful videos!
Absolutely, I think Amontillado is the most versatile- it can be the star of the show like in the sherry cobbler or even just a sherry and tonic. It is light enough to be used alongside other fortified wines (try a Bamboo) or gin but also stands up to darker spirits and even tequila and mezcal. A splash in a Hot Toddy is a great winter warmer as well. I go in to the various styles of sherry and how best to work with them in cocktails here if you haven’t had a look: ua-cam.com/video/0xzggTA1aa4/v-deo.html
Behind the Bar This is a fantastic video! Thank you so much. Love to hear you (and your guests!) speak about their favourite alcohol. I will make notes and experiment!
Just wondering, what would your thoughts be on substiuting the Campari in the East India Negroni with Lime Juice? Obviously the flavour profile would be very different, but I dislike Campari, but I like Margaritas and love the idea of a Rum-Sherry combo, so thought a Rum-Sherry-Lime combo would be a nice experiment, but just wondered what an expert's opinion was? Thanks.
It’s definitely worth a try! I’m not sure if the cream sherry might be a bit heavy in there, amontillado might be better- have a look at this modern classic, it’s fruity and fresh and delicious: www.washingtonpost.com/recipes/flor-de-jerez/14607/
I just bought a bottle of the Black Label, I really like the smoky flavor so I"m going to try that last one. Question: what berry syrup is that and is a strawberry liquor the same? Keep up the great and informative vids!
Glad to hear it, I hope you like it! The original recipe called for red currant syrup- I couldn’t get my hands on any redcurrants so used a raspberry syrup. It’s a bit hard to say without tasting the strawberry liquor, but I’d worry that it might be too sweet- you want something that still has a tartness to it. Raspberry syrup is really easy to make with frozen raspberries. Either cover them with sugar and leave over night then mix through thoroughly and strain (the juice will leach out and dissolve the sugar to make a syrup) or do 1 part raspberries to 1 part sugar and 1/2 part water in a saucepan, bring to a gentle simmer and allow to cook until thickened slightly (don’t overcook as you don’t want it to turn to jam!), cool and strain. Hope that helps 😊
Can you please do a video on how you would set up a home bar? Im going to have a sink with a drip tray and glass rinser and kegerator. Im not sure where the optimal place things should be. My bar will be around 12ft long. Ill also have a mini fridge, mini freezer and a counter with shelving behind me. Thanks
That sounds like an awesome set up! Setting up a bar is really all about efficiency- things like making sure another bartender can pour a pint or a wine without getting in the way of the cocktail station, and you don’t have to worry about that too much at home (unless you or your friends are really impatient haha) so just do what feels comfortable for you! A couple of things to think about- make sure your fridge and freezer are installed so you can access them easily (I know this sounds silly but I’ve worked in a bar where you had to bend over the fridge door to get in to it from the cocktail station and that was really annoying!), decide which glassware you use the most and make sure that’s easily reachable, decide where you want to make the cocktails and build from there so all your equipment, sink and ice well is easily reachable.
@@BehindtheBar Yes: If it works well with a sour drink, a whisky drink, or others? I experimented with a few combinations, but found it hard to drink with anything else except gin. I am a big fan of black tea. Thanks in advance!
I definitely think it works well with blended whisky or American whiskey. The easiest way I’ve found of using it is to make a syrup by steeping black tea leaves in sugar syrup, and then just substituting it in e.g. a Whisky Sour or Old Fashioned instead of regular sugar syrup. Gin and black tea are definitely a match made in heaven though with all those botanicals- I like doing a Tom Collins with the tea syrup as well.
I would worry that it would to be honest, and maybe a little too sweet. The berry syrup should still be fairly tart to balance. If you can’t get your hands on redcurrant then try just using frozen raspberries- 1 part with 1 part sugar and half a part water, simmer gently until reduced slightly (about 10 mins) and strain. Hope that helps!
An artist's favorite drink is a free drink ;)
Isn’t everybody’s?! 😂
晚上來買一瓶雪莉酒來調~謝謝分享~
I’ve never had sherry! Your videos about sherry are seriously making me want to get out and grab a bottle :)
As I said, you should be able to find some fairly cheaply so it doesn’t have to be a massive investment to figure out if it’s for you or not.
I’ve done a deeper dive which might help you figure out the best starting point 😊
ua-cam.com/video/0xzggTA1aa4/v-deo.html
🍸🍹🍷
😋
I love the classic Negroni, but now I’m thinking I’ll have to give that one a try. Sounds delicious.
Classic Negroni before dinner, East India after- sorted!
Wow you brought the sherry up to a whole new level.
Great content!
Thanks pal!
Thank you. I was looking for some sherry cocktail recipes and those look delicious. I am going to try them all. (maybe not all in the same afternoon)
It would be a great afternoon though 😜
You are stunning!
I've recently gotten more serious about making cocktails and found your channel earlier today. Your videos are quite informative, well-written, and your passion is apparent in everything I've seen. I'm definitely interested in trying more cocktails with Sherry in them as I've found that I'm quite fond of Glendronnach 12, Aberlour A'Bunadh, Ardveg Uigeadail, and other sherried Single Malts.
Thanks pal, so glad you’ve enjoyed. It’s really fun to taste sherried whiskies alongside the sherries that have influenced them- if you ever see an Amontillado cask (both Glenkinchie and Glenlivet have one) then give it a try!
@@BehindtheBar I might have to try that. I'm not sure that Glenkinchie is available where I'm at, but I'm sure I could get my hands on Glenlivet.
Just found your channel! Love it! Definitely one of my new favorite cocktail UA-cam channels along with The Bonneville Cocktails and Steve the Bartender.
So glad to hear pal! Love Steve’s channel, I’ll have to check out the other one 😊
@@BehindtheBar Bonneville is top notch! It sparked my interest in the cocktail world! Hope you like it too!
I made a Tom Collins but with Fino sherry instead of gin and it was surprisingly good.
You made a Rebujito essentially! One of my absolute favourites:
ua-cam.com/video/jHSnI3k4ETw/v-deo.html&si=0gkJChCR5IJcHP9c
Thank you for this video. I have local Apera (Canada) that is close to Oloroso but also draws out the oak from the barrel as it is re-barreled and aged in used whisky casks. I will definitely try the Artist's Special.
Sounds awesome, let me know how you get on!
Just found your channel!! Amazing job 😍
Thanks pal, so glad you like it!
Yeaaaaah I've only used Sherry in stirfries and trifles... I really need to up my game lol. I've got to try that Artist Special!
Sherry in stirfries?! What is this magic?! I use it for deglazing in Ragu/cassoulet situations but have never thought about it for a stir fry.
@@BehindtheBar I feel like I have given away the secret family recipe... Like the world worst secret family recipe lol
These look amazing! I’ll need to hunt down the other types of sherry as I only have the oloroso on hand. Keep up these great videos!
Is The Famous Grouse an acceptable alternative for Johnny Walker?
It’s a good project haha. The original recipe is actually with the Black Grouse, now know as the Famous Grouse Smokey Black- it’s the more peated version of Grouse. Using regular Grouse will definitely work, it will just be fruitier 😋
Did the 3rd one with cherry juice and Talisker Storm. Worked a treat!
I have a couple of sherry bottles in the wine cellar. I may have to spare a few mls for a cocktail or two.
Let me know how you get on!
Finally picked up a little half bottle of Oloroso and tried the Artist Special. Quite good! I didn't have a bottle of blended Scotch that seemed appropriate (only some Compass Box stuff that I thought might be too peaty for this), so I subbed some Japanese Nikka "from the barrel". Worked out great. Might pick up some JW Black to try it again with a hint of smoke.
So glad you enjoyed it!
The 20s didn't swing they roared. It was the 60s that swung, apparently.
Once again a lovley vid.... Hmmm SHERRY COBBLER wounder if it would work as a breakfast alternative! LOL The PX that's the stuff that tases like liquid xmass cake isin't it?
Yes, that’s PX so you can reasonably argue this drink is basically like having fruit toast for breakfast 😜
This is a truly classy channel! A Scot in Melbourne imparts wisdom. I just discovered Cocchi vermouth. Any ideas beyond my Bulleit Rye Manhattan?
Love Cocchi! Do you mean other ideas to use Bulleit for? Check out these ones- Bulleit makes a great Scofflaw 😊:
ua-cam.com/video/mG4tW-zjFCU/v-deo.html
It's nice to see sherry foreward cocktails! Like that they help run the show in these cocktails and I look forward to trying them all (gotta find some decent PX now). Love Diplomatico, excellent rum for a dessert drink! Do you have a preference between redcurrant, grenadine, or raspberry for the Artist's Special?
Exactly why I chose the Diplomatico haha, felt indulgent! Honestly red currant is the best because of that real tartness as well, otherwise I’d say raspberry if you’re using a slightly smoky Scotch and grenadine if you’re going fruity and tropical 😋
I had my first drink that had sherry in it and was blown away how good it was. I watched your vid on sherry and drinks with sherry in the hope you would do a "suburban". I've tried several times to duplicate but can't get the orange fragrancy and taste. I'm hoping you might do a vid on how to make it. I used RX sherry.
I haven’t heard of that one! The recipes I can see online call for port, which recipe did you use?
I agree the online ones do. The restaurant i went to called for PiggyBack Rye, Bacardi 10 year Rum, and Pedro Ximemez Sherry and the orange and aromatic bitters. I loved the sherry in it and sherry in general. I just wished I could duplicate it.
Thank you so much for the awesome videos and also for posting the specs (and method!) for the drinks you mix in the video.
Your videos have encouraged me to add amontillado and cream sherry to my shopping list.
I am a little confused on the specs though. In ml you seem to be converting 30 ml to 1 oz, nonetheless, on the specs for the East India Negroni you convert the 20 ml of the sherry and Campari to 3/4 oz... which is more like 2/3 oz. Since you use the metric spec on the video, I assume that to be the correct proportion. Could you please confirm?.
Keep the videos coming. They are a pleasure to watch.
Hey Luis! So glad you’ve enjoyed and are inspired to delve in to sherry. Sorry about that, the conversion can be a little tricky- 3/4oz comes out to 22.18ml which I rounded down to 20, because I found 25 just a little too overpowering. If you have a oz jigger then feel free to stick with the 3/4!
@@BehindtheBar Thank you. That makes perfect sense.
Would you consider also (as well as metric) using the English system spec in your videos? It may be particularly useful to some of your viewers and it makes even more sense if the original specification was written in ounces.
Great job with the videos and I look forward to more.
My first sherry happened to be Lustau Amontillado and it has a lovely independent character! Do you think this sherry can play a good supporting role for any particular alcohol, or should it perhaps be a star of the show? Thank you for all your wonderful videos!
Absolutely, I think Amontillado is the most versatile- it can be the star of the show like in the sherry cobbler or even just a sherry and tonic. It is light enough to be used alongside other fortified wines (try a Bamboo) or gin but also stands up to darker spirits and even tequila and mezcal. A splash in a Hot Toddy is a great winter warmer as well.
I go in to the various styles of sherry and how best to work with them in cocktails here if you haven’t had a look:
ua-cam.com/video/0xzggTA1aa4/v-deo.html
Behind the Bar This is a fantastic video! Thank you so much. Love to hear you (and your guests!) speak about their favourite alcohol. I will make notes and experiment!
Time to buy some booze for my none existent home bar. One day....
No time like the present! Haha
Just wondering, what would your thoughts be on substiuting the Campari in the East India Negroni with Lime Juice? Obviously the flavour profile would be very different, but I dislike Campari, but I like Margaritas and love the idea of a Rum-Sherry combo, so thought a Rum-Sherry-Lime combo would be a nice experiment, but just wondered what an expert's opinion was? Thanks.
It’s definitely worth a try! I’m not sure if the cream sherry might be a bit heavy in there, amontillado might be better- have a look at this modern classic, it’s fruity and fresh and delicious:
www.washingtonpost.com/recipes/flor-de-jerez/14607/
But if you’re happy with a bit of sweetness then definitely go ahead with the cream!
@@BehindtheBar Thanks! I'll give it a go sometime.
I just bought a bottle of the Black Label, I really like the smoky flavor so I"m going to try that last one. Question: what berry syrup is that and is a strawberry liquor the same? Keep up the great and informative vids!
Glad to hear it, I hope you like it! The original recipe called for red currant syrup- I couldn’t get my hands on any redcurrants so used a raspberry syrup. It’s a bit hard to say without tasting the strawberry liquor, but I’d worry that it might be too sweet- you want something that still has a tartness to it. Raspberry syrup is really easy to make with frozen raspberries. Either cover them with sugar and leave over night then mix through thoroughly and strain (the juice will leach out and dissolve the sugar to make a syrup) or do 1 part raspberries to 1 part sugar and 1/2 part water in a saucepan, bring to a gentle simmer and allow to cook until thickened slightly (don’t overcook as you don’t want it to turn to jam!), cool and strain. Hope that helps 😊
@@BehindtheBar Thank you!
Can you please do a video on how you would set up a home bar? Im going to have a sink with a drip tray and glass rinser and kegerator. Im not sure where the optimal place things should be. My bar will be around 12ft long. Ill also have a mini fridge, mini freezer and a counter with shelving behind me. Thanks
That sounds like an awesome set up! Setting up a bar is really all about efficiency- things like making sure another bartender can pour a pint or a wine without getting in the way of the cocktail station, and you don’t have to worry about that too much at home (unless you or your friends are really impatient haha) so just do what feels comfortable for you! A couple of things to think about- make sure your fridge and freezer are installed so you can access them easily (I know this sounds silly but I’ve worked in a bar where you had to bend over the fridge door to get in to it from the cocktail station and that was really annoying!), decide which glassware you use the most and make sure that’s easily reachable, decide where you want to make the cocktails and build from there so all your equipment, sink and ice well is easily reachable.
4:27 The ice that remains outside the liquid is a waste.
Hello, Cara! Is there any chance you can talk about including black tea in cocktails?
Ooh I can certainly have a think about it! Did you have any questions in particular?
@@BehindtheBar Yes: If it works well with a sour drink, a whisky drink, or others? I experimented with a few combinations, but found it hard to drink with anything else except gin. I am a big fan of black tea. Thanks in advance!
I definitely think it works well with blended whisky or American whiskey. The easiest way I’ve found of using it is to make a syrup by steeping black tea leaves in sugar syrup, and then just substituting it in e.g. a Whisky Sour or Old Fashioned instead of regular sugar syrup. Gin and black tea are definitely a match made in heaven though with all those botanicals- I like doing a Tom Collins with the tea syrup as well.
I don't have any red currant syrup would I be able to substitute Cassis or would that make the drink too hot?
I would worry that it would to be honest, and maybe a little too sweet. The berry syrup should still be fairly tart to balance. If you can’t get your hands on redcurrant then try just using frozen raspberries- 1 part with 1 part sugar and half a part water, simmer gently until reduced slightly (about 10 mins) and strain. Hope that helps!
wait I'm confused
how do you only have 12k subs?
Haha it was only 5k a few weeks ago so we’re heading in the right direction! Thank you for the comment 😊
Where did you get that great blouse?
It was a gift!
If you were creating a cocktail with an oloroso sherry, what acid component would you use? Lemon?
Yeah lemon is my go to 😊
@@BehindtheBar thank you
*PLEASE STOP WITH THE BLOCK TEXT*