Always love seeing greenery/ferns behind a bar. Can feel tropical but sometimes just has a cool, lush feel to it. As always, great material. This is my go-to cocktail channel. Keep up the good work!
I feel this channel should have more subscribers. When I started watching this, I knew pretty much nothing about any alcoholic drinks. The explanation and details and the history that's given is so educating. Now when I have people over, my wife and I make drinks that was have seen and tried and it sure has made having company super fun. I have much more appreciation for drinks than just taking shots lol much love and thanks to this channel 🙌
@@BehindtheBar and thank you all, not just the host, who is very knowledgeable and descriptive, but with the whole crew that it takes to make these videos. I may be subbed to many channels, but honestly this is in my top 3 favorites, especially since it's knowledge that has helped me IRL
Been subscribed for a few months. You won't believe how quickly this video caught my eye when I saw "Trinidad" in the title as well as "Bitters". Never clicked so fast!
This is a really interesting cocktail Cara. Wow that's a lot of bitters but hey I am up for the Trinidad Sour. I think the ingredients sound like they really will work well together!! This is exciting!! Bold and botanical have sold me on this cocktail!! Hey I also loved the second drink and the fig and rum go so well together. Love Orgeat and it's great for balance. I am a huge fan of botanical flavours!! Thanks so much for this great instruction and demonstration Cara!! Cheers!! 🙂
One of my favorite drinks ever! My favorite variation is to switch up the rye for a navy strength rum, like you suggested. I usually put in an egg white into the drink, too, and I find that it makes the drink a bit more visually appealing, as well as giving it a bit more body. Also, when I put an egg white in, I can use bitters and a toothpick to draw a kitty cat in the froth :)
Hey Cara, nice tip on the Angostura, thanks! I'm just one who likes the ideas of bitters. It seems so "adult" to me ☺️ Nice on the polka-dots today, and as far as backdrop, nice curtain in the golden shade, not so red devilish LOL. I think The Dude bobblehead is befitting 😉 I have mine on my bar! 🥃 Cheers dear!
I've tried this once and the angostura was a bit much so I refined the recipe a bit and did 30ml ango 30 ml rye 25 ml orgeat and 22.5 ml lemon. And it turned out amazing! and more balanced for my opinion.
Suggestion for the back bar: a bottle of Luxardo Maraschino... not only would it be useful for a wide variety of my favorite cocktails, but also the wicker on the bottle would make a nice visual addition to the warm tones and textures of your backdrop.
This cocktail really made the climb to the top and its well deserved but I'm still a fancier of sours with a more creamy texture so usually ask for an egg white to be added to the mix (as well as the dry shake that comes with it) and it really does it for me, uplifting the colour into a translucent, neon almost, orange.
Personally, I preferred the Bomba layout but this one is beautiful too! Probably has more to do with the general abundance of the back bar. Looking forward to seeing this set evolve over time! And yes, I've already convinced myself that this is something medicinal. xD
Yeah for sure, we’ll definitely look at stacking up more bottles to make it feel more bar-y. Unfortunately Bomba is open 7 days a week from 3pm so by the time you get all the AV set up it’s only a couple of hours of good filming time then you have to pack it all up, so some sacrifices had to be made!
I should try and revisit this! i did it once, and didnt turn out well, no egg white and not sweet enough but i never give up on soemthign i dont like. your recipe seemed a bit solid chers!
Yeah I’m going to have to start buying ones specifically for there I think - I usually bring stuff over from work but I’d have to bring a truckload to make it look properly full!
I still want to try this, but the cost of Ango over here? Yeaaaaaaah nah, I'll wait until I see it on the menu somewhere 🤣 Also. I want to see a cat photo on the back bar. Don't ask how it is relevant... It just is 🤣
Yo Cara! I've always wanted to try this drink but I've never been able to physically use that much expensive Bitters in one drink. Then again I guess it's no more expensive than any other premium liquor haha
Oh hey, I actually have all the ingredients for this! I think it tastes mainly like…cloves, I think? Sour, bitter cloves. I can't pick out the orgeat underneath all of that, whereas usually it's very noticeable in anything I add it to. Very intense, but it does actually work.
"I'm a little bit scared of this to be honest." I ordered one in Trinidad and said the same thing 😂. I don't think I'll be ordering another ... ever lol.
I'd love to know how you got your hands on a Liber & Co. product in Australia! If I could buy orgeat and grenadine instead of making them, that'd be awesome, but all the options available are really low quality.
Yeah they sent me them direct to partner with them I’m afraid, cause a lot of my viewers are in the states where they’re widely available. I’m very sad the Commissary stopped making syrups, they were local to Melbourne and so good! Have you tried Crawley’s? I’d say that’s the best I’ve tried which is widely available.
In the 80's at the Sofitel at Zavetem in Brussels the bar tender made what we called a BBC...brandy, bitters and campaign. If I recall the brandy and bitters were shaken with ice and poured over a flute of campaign. Of course bitters is around 150 proof so after a few on could be forgiven for a lapse or two. Does this "concoction" have a proper name?
@@BehindtheBar so only for companies? also, I life in germany, so maybe there are no such bottles here. only the 100ml stuff, and those have a price of around 60€ per liter.
You can definitely make something like a macadamia orgeat. We actually used to make a coconut orgeat (using desiccated coconut and coconut water) so that was entirely nut free and delicious!
It really is a crying shame there isn't a piece of laboratory glassware that will stand up to being shaken with ice in it, because both of these cocktails are just crying out to be done that way. The dark, dangerous-looking result seems right out of some mad scientist's play book.
I've got to say that you are great, very professional and sweet. I love to hear your accent. Now the harsh part. To my personal taste, a pannel like a fake wall or anything was better than a curtain. And im so sorry to add that your outfit isn't really suits a bartender. It reminds me to much of wedding's event or christening. Sorry 😕!
@@BehindtheBar Cara you have an amazing personality and you would need that in your industry. I think your new set looks great and you always dress in a fabulous way. Sorry anyone would leave such a rude and classless comment. You rock!! Cheers!! :-)
@@BehindtheBar Social media brings the losers out of the woodwork. To hell with morons like this one. You look great as always. I can assure you this fool has huge issues.
Always love seeing greenery/ferns behind a bar. Can feel tropical but sometimes just has a cool, lush feel to it. As always, great material. This is my go-to cocktail channel. Keep up the good work!
I feel this channel should have more subscribers. When I started watching this, I knew pretty much nothing about any alcoholic drinks. The explanation and details and the history that's given is so educating. Now when I have people over, my wife and I make drinks that was have seen and tried and it sure has made having company super fun. I have much more appreciation for drinks than just taking shots lol much love and thanks to this channel 🙌
Thank you so much for the kind words!
@@BehindtheBar and thank you all, not just the host, who is very knowledgeable and descriptive, but with the whole crew that it takes to make these videos. I may be subbed to many channels, but honestly this is in my top 3 favorites, especially since it's knowledge that has helped me IRL
Been subscribed for a few months. You won't believe how quickly this video caught my eye when I saw "Trinidad" in the title as well as "Bitters". Never clicked so fast!
This is such a fun cocktail! Perfect for the lover of bitters. There are a few big fans of this cocktail at the office!
This is a really interesting cocktail Cara. Wow that's a lot of bitters but hey I am up for the Trinidad Sour. I think the ingredients sound like they really will work well together!! This is exciting!! Bold and botanical have sold me on this cocktail!! Hey I also loved the second drink and the fig and rum go so well together. Love Orgeat and it's great for balance. I am a huge fan of botanical flavours!! Thanks so much for this great instruction and demonstration Cara!! Cheers!! 🙂
just emptied my old bottle of Angostura for this, totally worth it
Hey great to know!! Thanks!! 🙂
Your presentation and knowledgeability are impressive. Your enthusiasm is infectious, and once again, I find you simply adorable!
Much needed on a Saturday night.
One of my favorite drinks ever! My favorite variation is to switch up the rye for a navy strength rum, like you suggested. I usually put in an egg white into the drink, too, and I find that it makes the drink a bit more visually appealing, as well as giving it a bit more body. Also, when I put an egg white in, I can use bitters and a toothpick to draw a kitty cat in the froth :)
That’s a super good idea!
One of drink club’s favorite drink! Cheers!
Hey Cara, nice tip on the Angostura, thanks! I'm just one who likes the ideas of bitters. It seems so "adult" to me ☺️
Nice on the polka-dots today, and as far as backdrop, nice curtain in the golden shade, not so red devilish LOL. I think The Dude bobblehead is befitting 😉 I have mine on my bar! 🥃 Cheers dear!
I've tried this once and the angostura was a bit much so I refined the recipe a bit and did 30ml ango 30 ml rye 25 ml orgeat and 22.5 ml lemon. And it turned out amazing! and more balanced for my opinion.
Nice video Cara. I like the new background. Cheers
I wish I had thought of popping out that dasher myself ! ;) Nice video .
gonna try this for breakfast today!
Great video, look forward to trying it, thanks
Suggestion for the back bar: a bottle of Luxardo Maraschino... not only would it be useful for a wide variety of my favorite cocktails, but also the wicker on the bottle would make a nice visual addition to the warm tones and textures of your backdrop.
I'm always happy to learn of and try a new bourbon-based cocktail. Or maybe I should say I always enjoy a little bourbon with my bitters.
I made a version of this with Peychaud's bitters (a Creole Sour?) and really liked it
😋
Hey that also sounds terrific!!
Been waiting for this one :) cheers from Hamburg
One of my favorite drinks. The orgeat does plenty enough to tamp down the bitterness.
Wonderful drinks 🥤 beautiful outfit on a Gorgeous Kitten (Cara)!! Love 💕 the Tats!
The sinnerman sounds like a delight!
This cocktail really made the climb to the top and its well deserved but I'm still a fancier of sours with a more creamy texture so usually ask for an egg white to be added to the mix (as well as the dry shake that comes with it) and it really does it for me, uplifting the colour into a translucent, neon almost, orange.
Might have to try make myself one this weekend e.e
Awesome as always!
Try the Amaro Di Angostura as an alternative to using large amounts of Ango Bitters.
Personally, I preferred the Bomba layout but this one is beautiful too! Probably has more to do with the general abundance of the back bar. Looking forward to seeing this set evolve over time! And yes, I've already convinced myself that this is something medicinal. xD
Yeah for sure, we’ll definitely look at stacking up more bottles to make it feel more bar-y. Unfortunately Bomba is open 7 days a week from 3pm so by the time you get all the AV set up it’s only a couple of hours of good filming time then you have to pack it all up, so some sacrifices had to be made!
“Sweetness with that nutty syrup.” Heh.
😉
I should try and revisit this! i did it once, and didnt turn out well, no egg white and not sweet enough but i never give up on soemthign i dont like.
your recipe seemed a bit solid chers!
I'd love to see more bottles in the back bar.
That is an interesting couple mix up. Though prob have to have less bitters.
Yeah I’m going to have to start buying ones specifically for there I think - I usually bring stuff over from work but I’d have to bring a truckload to make it look properly full!
Love the net set, and if you don’t mind love your hair today
I still want to try this, but the cost of Ango over here? Yeaaaaaaah nah, I'll wait until I see it on the menu somewhere 🤣
Also. I want to see a cat photo on the back bar. Don't ask how it is relevant... It just is 🤣
Hahaha that’s a great shout!
Yo Cara! I've always wanted to try this drink but I've never been able to physically use that much expensive Bitters in one drink. Then again I guess it's no more expensive than any other premium liquor haha
It’s true, I think you just think about it more cause you usually don’t go through bitters that quickly!
Get the jumbo bottle of ango and it won't feel as bad
Oh hey, I actually have all the ingredients for this! I think it tastes mainly like…cloves, I think? Sour, bitter cloves. I can't pick out the orgeat underneath all of that, whereas usually it's very noticeable in anything I add it to. Very intense, but it does actually work.
Yup definitely very clovey! Maybe try a little more orgeat next time, could be yours is a little more delicate so doesn’t punch through as much?
"I'm a little bit scared of this to be honest." I ordered one in Trinidad and said the same thing 😂. I don't think I'll be ordering another ... ever lol.
It looks dangerous haha
Love the show but no, no I would not do the Trinidad Bitter!
woman just gets more beautiful and classy as time goes by... just simply yum from another Scotch/Irishman.
I'd love to know how you got your hands on a Liber & Co. product in Australia! If I could buy orgeat and grenadine instead of making them, that'd be awesome, but all the options available are really low quality.
Yeah they sent me them direct to partner with them I’m afraid, cause a lot of my viewers are in the states where they’re widely available. I’m very sad the Commissary stopped making syrups, they were local to Melbourne and so good! Have you tried Crawley’s? I’d say that’s the best I’ve tried which is widely available.
In the 80's at the Sofitel at Zavetem in Brussels the bar tender made what we called a BBC...brandy, bitters and campaign. If I recall the brandy and bitters were shaken with ice and poured over a flute of campaign. Of course bitters is around 150 proof so after a few on could be forgiven for a lapse or two. Does this "concoction" have a proper name?
Sounds like a Champagne Cocktail!
unfortunately a small bottle of Angostura is around $26 where I live, so using a 1/4 of it on a single drink seems like a luxury hahaha
That’s fair!
You could scale down. Sometimes I make half cocktails to try twice as many.
Could you use lime juice instead?
Yeah for sure!
Seems to be a Trinidad Bitter 🙂
😂 fair!
The real question is, where do you get such a big bottle of Ango?
Haha through wholesalers!
@@BehindtheBar so only for companies? also, I life in germany, so maybe there are no such bottles here. only the 100ml stuff, and those have a price of around 60€ per liter.
@@AndDiracisHisProphet ah yes it might not exist everywhere I’m afraid!
I love bitters so this drink intrigues me. However, I am highly allergic to almonds so is there a good substitute for the orgeat?
You can definitely make something like a macadamia orgeat. We actually used to make a coconut orgeat (using desiccated coconut and coconut water) so that was entirely nut free and delicious!
@@BehindtheBar Thanks, I'll give those a try.
It really is a crying shame there isn't a piece of laboratory glassware that will stand up to being shaken with ice in it, because both of these cocktails are just crying out to be done that way. The dark, dangerous-looking result seems right out of some mad scientist's play book.
💯
I've got to say that you are great, very professional and sweet. I love to hear your accent.
Now the harsh part. To my personal taste, a pannel like a fake wall or anything was better than a curtain. And im so sorry to add that your outfit isn't really suits a bartender. It reminds me to much of wedding's event or christening. Sorry 😕!
I will never give up my shoulder pads!
@@BehindtheBar 😄😄👍
@@BehindtheBar Cara you have an amazing personality and you would need that in your industry. I think your new set looks great and you always dress in a fabulous way. Sorry anyone would leave such a rude and classless comment. You rock!! Cheers!! :-)
Is it me? Or is she getting chubby? 🤭😄
I don't give a shit.
what a stupid comment
The problem is definitely yours.
@@BehindtheBar Social media brings the losers out of the woodwork. To hell with morons like this one. You look great as always. I can assure you this fool has huge issues.