As an Argentine, I can assure you that the measures you have used are very strong. I recommend the famous 30% fernet, 70% Coca Cola. And another tip: add Coca Cola slowly down the side of the glass, that way it creates a very good foam on top. Cheers!
Whattttt I never expected to see a Caesar! "What's not to love?" "I'm heaps excited about this." YES!!! 10:43 Your happiness at the nose from the Clamato is infectious.
The Manhattan is so perfect in it’s simplicity. Stiff with enough sweetness to make it welcoming. A great representation of the great city of New York.
Gin Hass it the big one in Denmark! (Named after danish bartender Kim Hass) 45 mL gin 15 mL lime juice 22.5 mL mango sirup (preferably Monin) Shake with ice and pour into highball glass filled with fresh ice Top up with lemon soda (preferably Schweppes) Garnish with a sprig of mint and a lime wedge
NYC was the iconic “face” of the American dream for a long time. The Manhattan is a fitting choice, and one of the oldest cocktails in America. KC Rye is an excellent spirit to make it in the traditional way. Well done!
As a Canadian I’ll say you nailed it, chalula lime is awesome with the clamato. This drink is made for Saturday mornings when your hungover from last night. The salt, the Clamato, the hot sauce, and the celery bring you back to life when you think your dead and get you ready to play/watch hockey💀 celery is a must but pickled peppers and good Italian olives on a skewer are the ultimate garnish. Cheers my fellow degens
So diplomatic. Very much enjoyed his reaction to the Bloody Caesar. Also may I suggest from Mexico, the classic Paloma. A few variations out there but most most agree using a good tequila, fresh pink grapefruit juice and limes plus the ever popular Mexican Squirt in those glass bottles. Very refreshing.
I am happy to see the Cesar as the Canadian drink. We normally use gin and add a bit of pickle juice or banana pepper juice to it. Also extra spicy is my go to. Great video as always.
The 'Hugo' is extremely popular in Austria!🇦🇹 (It originated in South Tyrol but is enjoyed all across Austria and Germany i believe) It's typically made with elderflower syrup, but I've seen variations with elderflower liqueur instead. Here's how i usually make it: ~6 mint leaves ~15ml Elderflower syrup 120ml Prosecco 45ml Club soda squeeze of lime Served with ice in a wine glass
I just sat down with my Manhattan (Russell's Rye, Carpano Antica Formula, Angosura bitters, Luxardo cherry) to watch my favorite UA-cam bartender and was happy to see him make my favorite drink! Howdy from the USA!
although my all time favorite is the old fashioned and I've been living in the US for the past 10 years I would suggest you to try CAIPIRINHA from my home country Brazil in case you've never tried. You should : )
Since you loved the Clamato so much, a Mexican michelada would definitely hit the spot. It’s the only way I tolerate Clamato. You should also try a cantarito. Perfect warm weather drink.
🇨🇦 Thanks for making a Caesar Steve! Personally it’s not my good too, but I sure know lots of people that enjoy them. A big think in my neck of the woods is “Beer and Clam” beer with Clamato to taste. Also not my go too. Thanks again for representing Canada! You should try a Paralyzer sometime. It’s a common drink in western Canada. Cheers
Blackberry Bramble - 2oz Fords gin, .75oz Lemon juice, .25oz Simple Syrup, 1oz Blackberry syrup. Stir over cracked ice, open pour into a glass, add frozen blackberries for garnish.
Hello, I'm from Czech republic and I love one drink. It's called Beton, mean concrete in translation. It's very easy. 2 shots of Becherovka (czech herb liquor) and 3 shots of tonic. Shake it. Serve it cold with ice. I don't know if you can get the czech liquor. If you are intrested I can probably send you some. And I'm sorry for my english.
As an old subscriber, I loved to see my beloved Fernet make an appearance! My ratios are 25-75/30-70, also pour the coke gently with the glass tilted in order to maintain the Coke’s effervescence. About the non stir rule, it is also traditional to give a gentle stir of the ice on top with your finger and then lick finger for tasting 🤣
Representing the Netherlands, de kopstoot, literally translated a headbutt. A shot of young jenever with a glass of pilsner as a chaser. But currently this humble 'cocktail' is having a great revival where all the traditions are thrown out of the window. At the moment all kinds of jenever, and close enough relatives, are combined with all kinds of beers. Probably one of the best combinations, in my opinion is a long aged jenever/corenwijn, 6 or 10 years, with a autumn bockbeer. A bold, big, tannine rich spirit with vanilla and wood tones, next to the juniper in case of the jenever, combined with a hoppy and caramely beer. That's got to be worth a spot in a next part of Cocktails from Around the World
Love your videos! Caesar recipe we enjoy most is 1.5 ounce Three Olive Vodka, 4 dashes lea & perrins Worcestershire, 2 dashes tabasco, 1 squeezed lime wedge, 4ounces motts clamato. Cheers🥃
Steve you made some interesting choices here. As a Canadian I would have gone with a straight Caesar omitting the horse radish. (Personal choice). You need a cocktail with Maple syrup. For example the Angry Canadian :)
@@StevetheBartender_ It's an Old Fashioned Variation. 60 m Canadian Whisky (Rye), 5 ml Maple Syrup, 2 Dashes Angostura bitters, 1 Maraschino Cherry, add ice and swirl it.
@@StevetheBartender_ it's a variation of the old fashioned, you use maple syrup instead of sugar and use Canadian rye whiskey. 2 ounces Canadian Rye Whiskey. 1 Tsp Pure maple syrup 2 dashes Angostura bitters Garnish with a cherry. Some ppl add 2-3 cubes of ice, some like more. Stirred, not shaken.
Hey Steve, well done with the ceaser, we typically squeeze the juice of a lime wedge in there as well and very rarely is it shaken. Other change ups that we see most often are taking out the horseradish but putting in a barspoon or two of pickle juice. Add in extra worcestercire sauce for a dirty ceaser. It's a make it your own type of drink. Typical garnish are pickled green bean or pickled asparagus. The rim can also be done with some steak spice which people really like.
Often I'll ask if the guest wants the Caesar muddy or spicy. A half ounce of pickle juice (or the pickled bean juice) is the key. Definitely not shaken though.
Aussie here but lived in Canada for 3 years. Loooooove and miss ceasers so much. Another great garnish I have had is a crispy bacon rasher together with the pickled bean, so good👌 PS. Does anyone know where to get clamato juice in Australia?
Becherovka might be a bit difficult to get in Australia but should you get it to try Beton I suggest you also try Becher Butter Sour cocktail invented by David Andrle at the Hemingway bar Prague 2011 5 cl Becherovky fat washed with Ghee 2 cl Lime juice 1 cl 1:1 sugar sirup 1,5 cl egg white
Mexico has the traditional margarita, but there’s a variation and several versions of the PALOMA (tequila, citrus soda, citrus juices (lime, orange, grapefruit), salt, ice and stir. Everyone has their variation super light and citrusy
Rakomelo from Greece, it's a warm cocktail with raki, while you warm raki on small pot on th stove, you add spices (cinnamon, clove, star anise), you dissolve honey, and serve in small shots. Great winter alcohol drink, can also be done with red wine. (Not let the raki/wine boil)
Ah yes, the famous "deci-deci", where you say a shortened version of a measurement without ever saying any of the ingredients, and the bartender knows exactly what you want. Na zdravje, Slovenija!
You did great Steve! Loved the video as always! I’m Mexican... And today I learned from an Australian UA-camr that Cholula is Mexican! Thank you Steve for teaching me something new!
HI Steve -- as a Canadian and an avid Caesar drinker, a couple of pointers would surely improve your Caesar experience. 1. Nobody calls it a Bloody Caesar; it's just a Caesar. 2. DO NOT use a straw. That bypasses the celery salt rim which is CRITICAL to the flavour of the drink. 3. Try regular Cholula instead of lime. 4. I think as you made it, it lacked some acidity. Try adding some lime. I make mine in session versions and build it in the glass and do not shake. I build it in a 9oz Collins Glass for the session, but if you want to use a larger glass just double up on the ingredients. I use 3 Tavolo ice cubes, 1oz Vodka, 0.5oz lime juice.,1 dash Worcestershire sauce. 2 dashes Cholula, 1 barspoon pickle juice (I use the pickled green bean brine from the pickled green beans I garnish with, but feel free to use olive brine instead). I then top with the Clamato juice and stir to combine. I hope that helps you enjoy it! Love the channel, can't wait for the iOS app.
That's a really wonderful Manhattan right there, I really like it with the Knob Creek Rye. Sometimes I like to play with the ratio because I love all the interesting botanical flavors in a good sweet vermouth. 👍
Greetings from Buenos Aires, Argentina! The 50/50 is quite strong. The 30/70 ratio is much better, at least for the first one, then you can adjust it as the night goes on (and you stop measuring XD hahaha).
@@StevetheBartender_ Probably Asbach Cola or something like that, although you could go completly crazy and do a „Masskrug Drink“ (the huge one Liter Beerjugs) like the „Isarwasser“ or the „Schneemaß“ (contains plenty of Korn wich is a clear spirit from grain, Fanta and vanilla ice.
I'd say here in Germany it's the Gin Basil Smash these last few years. Since it came out of the Le Lion Bar in Hamburg, it's pretty popular around here.
Phew! It can be hard making regional cocktails when you're not from that region... glad I got it right considering that I have pretty much never made tomato juice drinks!
@@StevetheBartender_ happy you did not get sick. This is a typical summer brunch/bbq drink. We love it so much it has been prebottled by manufacturers for well over 20 years.
Croatia: PT (Pelin & tonic) is a more of a mixed drink than a cocktail but lot of people love it. Pelin is a wormwood based liqueur produced in Croatia
Steve, I'm from Argentina. There's a lot of variants, but the real (most common) it's 2oz Fernet (in a highball glass), and top SLOWLY with Coke. 50-50 is tooooooo strong (we call it the Petrolero). Cheers!
A Norwegian Classic is Fjellbekk meaning Mountainbrook add ice to a highball glass add 2cl of aquavit 2cl vodka 1cl Curaçao or another orange liquor, squeez half a lime and top of with lemon soda! Would be cool to see u try it out! Keep up the good work!
For Puerto Rico: White Carribean Rum and Coke Mojitos (though that's mainly cuban) Coquito (a christmas dessert drink that you can serve with or without alcohol)
As a Canadian Bartender its super cool to see you make the caesar with horseradish as most people here dont even know about using it as a kind of secret ingredient. Also a caesar is for most people an acquired taste after a long 3 or 4 day bender when youre so hungover you cant eat breakfast but then you see this delightful red beverage slide past you and you know it should be disgusting but it just hits the spot and cures your hangover so it becomes your best friend.
From Greece I would like to see the Greek gossip: Ouzo 20 ml Masticha 30 ml Apricot brandy 15 ml Honey syrup 15 ml Lemon juice 30 ml Top up with pink lemonade
Great stuff as usual today. Colombia - Colombia Cocktail ( can replace the vodka for Agaurdiente) - La Lulada , or Aguar-Mule . I'm guessing it is difficult to get Aguardiente. Might need to add that on your buy back program.
In Brazil, we have a bar drink called Maria Mole, which you could translate to Soft Mary, which is also the name of a type of candy. It's 35ml Cognac and 15ml white vermouth. Just pour in a chilled shot glass and bottoms up. You can try to stir with ice to dillute a bit.
As a Canadian, Caesar’s are an acquired taste, most people hate them at first but grow to love them. Try a lime or pickle Caesar next! Two great variations.
The most popular (danish) cocktail in Denmark is the Gin Hass. 4cl Dry Gin, 2cl mango syrup, 1,5cl lime juice, 10cl lemon soda. Serve over ice with a mint sprig and a lemon slice.
Un "Petit jaune" mon ami! Ricard (anice and liquorice liquor) plus water on ice (30/70). More popular in the south than the north of France but still the most representative. Otherwise I ll go for Picon biere. (20/80) Picon liquor in a lager. Cheers! Keep doing ur great work!
I have to say that I'm sorry for suggesting the Bloody Ceasar hahaha. As a canadian myself, I prefer to build it straight into my glass. I also like to use a glass with a big opening so I don't mess up the celery rim. After rim, I like to start by adding the Worcestershire and tabasco sauce first, so it's easier to mesure and then I add my ice. Even if clamato seems wierd to a lot of people, it brings the tomato juice to an whole other level! I also only stir it in the glass, and I don't shake it! Glad it wasn't as bad as you expected
The beautiful thing about the Caesar is that there’s no one way to make it. As long as it has the main ingredients (vodka, Clamato, hot sauce, Worcestershire sauce, celery salt, lime, and some type of pickle), you could pretty much add anything else you want! There’s a bunch of different seasonings/mixes/garnishes to help elevate it. One note is that a “Bloody Caesar” is made with half Clamato and half tomato juice, and is rimmed with plain salt (it’s a Caesar done like a Bloody Mary or a Bloody Mary done like a Caesar). One last thing is that Caesars are typically built on ice and sometimes given a quick stir, and the only time you would shake is if you use a thick or chunky seasoning mix (since horseradish was used, shaking makes sense).
As an israeli, we usually drink beer. But when it gets real hot, we drink arak with lemonade. Simply fill a highball with ice, add 45 ml (or more if you want) of arak and top with lemonade. If you like more of a bitter taste you could top it with grapefruit juice. Cheers!
For the Fernet-Coca mix, I've found more recipes using a proportion of 75/25 ! Great video, easy cocktails to make, perfect to take your guests on a journey around the world !
Greetings from Brazil! Even though caipirinha is the national drink, i suggest the "batida de coco". A really good drink that we make in batches to share. Great video and great channel! :)
You did the Caesar justice! Glad it didn't make you sick haha Clamato is most if Canada's preferred mix for this over tomato I'd assume, it's also fantastic with beer when hungover!
I’m Canadian and I only ever order a Caesar when I’m really hung over and I usually get it extra spicy. You can also garnish it with whatever you want to eat basically I’ve seen it done with sliders, chicken wings, candied bacon, etc.
Mint Julep (US origin, Hails from Kentucky, specifically). Almost anything and Coke, or Dr Pepper (US). Whiskey (any), Vodka, Kahlua, Rum, etc. B-52 (US). Long Island (US) While not a US domestic drink, I think the Mojito (Cuba) is refreshing and tastes great.
As a Canadian, you need to be a specialist of the caesar haha. I make mines muddy (8-10 dashes of Worcestershire) and add pickle juice. Lot of places get fancy with the garnish, some of them going as crazy as adding mini hamburgers on bar picks or fried pickles, hahaha. It's also quite common to have other bartenders come in and substitute the vodka for gin!
Travelling isn't on the agenda currently but at least we can circumnavigate the globe one cocktail at a time! #5for500k
U an idea for next video, hangover cures XD
I think that the sound of a cork being ripped out of a bottle is a hilarious sound
Soy argentino, el Fernet se toma 70/30 saludos
Yooo, thanks for doing the Caesar, in the future the trick is tons of Worcester, it should be a significantly uglier colour. Cheers
the caesar is probably canada's best contributuion to the world. but if i go to the US nobody knows what it is
As an Argentine, I can assure you that the measures you have used are very strong. I recommend the famous 30% fernet, 70% Coca Cola. And another tip: add Coca Cola slowly down the side of the glass, that way it creates a very good foam on top. Cheers!
Eso es un buen fernet
Actualy you can stir the fernet and coke, but only can be made with the finger, saludos desde Argentina
Love the coke down the side tip... thanks for sharing!
I used to hate fernet, ive tried it a few times and the flavor is really growing on me
@@philthyphil3324 Have you tried a Toronto cocktail yet?
Whattttt I never expected to see a Caesar! "What's not to love?" "I'm heaps excited about this." YES!!!
10:43 Your happiness at the nose from the Clamato is infectious.
The Manhattan is so perfect in it’s simplicity. Stiff with enough sweetness to make it welcoming. A great representation of the great city of New York.
if u add a couple dashes of sewer water and a timberland original as the garnish then it would be more fitting
The Manhattan is great, New York, not so much.
Gin Hass it the big one in Denmark! (Named after danish bartender Kim Hass)
45 mL gin
15 mL lime juice
22.5 mL mango sirup (preferably Monin)
Shake with ice and pour into highball glass filled with fresh ice
Top up with lemon soda (preferably Schweppes)
Garnish with a sprig of mint and a lime wedge
Ja taaak, den er fantastisk!
Now THAT is a proper celery garnish on the Bloody Caeser! Your reactions to products you don't like is always so funny, you can tell by the grin
For Germany : Hugo, Gin Basil Smash or a Flying Hirsch.
Don't forget the "Herrengedeck" a simple lager and a shot of Korn. Maybe not a cocktail but should be featured nonetheless
@@gnampf1808 I wanted to mention the Herrengedeck, good thought my fellow Deutscher.
Goaßnmaß
if you know you know
Oh my Lord! Do I love a basil smash.
Pretty sure the Hugo is originally from South Tyrol, but it's VERY popular here in Austria and Germany 👍
A dill pickle is also a super classic garnish for a Caesar! 🇨🇦
NYC was the iconic “face” of the American dream for a long time. The Manhattan is a fitting choice, and one of the oldest cocktails in America. KC Rye is an excellent spirit to make it in the traditional way. Well done!
As a Canadian I’ll say you nailed it, chalula lime is awesome with the clamato. This drink is made for Saturday mornings when your hungover from last night. The salt, the Clamato, the hot sauce, and the celery bring you back to life when you think your dead and get you ready to play/watch hockey💀 celery is a must but pickled peppers and good Italian olives on a skewer are the ultimate garnish. Cheers my fellow degens
Also that was quite possibly the best and most satisfying cork opening I’ve ever seen
So diplomatic. Very much enjoyed his reaction to the Bloody Caesar. Also may I suggest from Mexico, the classic Paloma. A few variations out there but most most agree using a good tequila, fresh pink grapefruit juice and limes plus the ever popular Mexican Squirt in those glass bottles. Very refreshing.
for germany, especially Hessen.
Laternchen: german cider (apfelwein) with a prosecco glas in it, which contains cherry liquer
I am happy to see the Cesar as the Canadian drink. We normally use gin and add a bit of pickle juice or banana pepper juice to it. Also extra spicy is my go to. Great video as always.
Pisco Sour in Perú, no doubt about it. However, since Steve has already done that I'd recommend the Machu Picchu drink.
Cual es ese?
The 'Hugo' is extremely popular in Austria!🇦🇹
(It originated in South Tyrol but is enjoyed all across Austria and Germany i believe)
It's typically made with elderflower syrup, but I've seen variations with elderflower liqueur instead.
Here's how i usually make it:
~6 mint leaves
~15ml Elderflower syrup
120ml Prosecco
45ml Club soda
squeeze of lime
Served with ice in a wine glass
I'd love to see an Ouzo-themed episode. That's one of my fave liquors.
I just sat down with my Manhattan (Russell's Rye, Carpano Antica Formula, Angosura bitters, Luxardo cherry) to watch my favorite UA-cam bartender and was happy to see him make my favorite drink! Howdy from the USA!
although my all time favorite is the old fashioned and I've been living in the US for the past 10 years I would suggest you to try CAIPIRINHA from my home country Brazil in case you've never tried. You should : )
Alternatively, he could make Rabo de Galo or Under-Cola, and smash his proverbial head into the wall of strange bitter combinations
Since you loved the Clamato so much, a Mexican michelada would definitely hit the spot. It’s the only way I tolerate Clamato. You should also try a cantarito. Perfect warm weather drink.
Proud and happy to see a spritz in this episode
See ya from Venice:)
yaaaaassss! Nice to see select! My favourite substitute for campari in Negronis for example....
thank you steve for making me a better bartender at work!!!! youre amazinggggg
you gotta do a briney caesar! throw some pickle juice in there it is nuts... the best summer drink!
🇨🇦 Thanks for making a Caesar Steve! Personally it’s not my good too, but I sure know lots of people that enjoy them. A big think in my neck of the woods is “Beer and Clam” beer with Clamato to taste. Also not my go too.
Thanks again for representing Canada!
You should try a Paralyzer sometime. It’s a common drink in western Canada.
Cheers
You should make a Bramble for the UK. It was apparently created specifically as a "british cocktail" and definitely tastes like summer/autumn to me!
I *love* brambles. Right up there with whiskey sours and old fashioneds for me.
Blackberry Bramble - 2oz Fords gin, .75oz Lemon juice, .25oz Simple Syrup, 1oz Blackberry syrup. Stir over cracked ice, open pour into a glass, add frozen blackberries for garnish.
What about a Pimms though. Its always Pimms O'clock!
Hello, I'm from Czech republic and I love one drink. It's called Beton, mean concrete in translation. It's very easy. 2 shots of Becherovka (czech herb liquor) and 3 shots of tonic. Shake it. Serve it cold with ice. I don't know if you can get the czech liquor. If you are intrested I can probably send you some. And I'm sorry for my english.
Not my country, but representing the BVI and the Painkiller! Best beach drink ever.
agree... one of my favs!
As an old subscriber, I loved to see my beloved Fernet make an appearance! My ratios are 25-75/30-70, also pour the coke gently with the glass tilted in order to maintain the Coke’s effervescence. About the non stir rule, it is also traditional to give a gentle stir of the ice on top with your finger and then lick finger for tasting 🤣
Thanks for showcasing Canada Steve🇨🇦 I made a "🦐 shrimp Ceaser by adding a teaspoon of seafood cocktail sauce, and garnish with a cooked Prawn👍
Representing the Netherlands, de kopstoot, literally translated a headbutt. A shot of young jenever with a glass of pilsner as a chaser. But currently this humble 'cocktail' is having a great revival where all the traditions are thrown out of the window. At the moment all kinds of jenever, and close enough relatives, are combined with all kinds of beers. Probably one of the best combinations, in my opinion is a long aged jenever/corenwijn, 6 or 10 years, with a autumn bockbeer. A bold, big, tannine rich spirit with vanilla and wood tones, next to the juniper in case of the jenever, combined with a hoppy and caramely beer. That's got to be worth a spot in a next part of Cocktails from Around the World
Love your videos! Caesar recipe we enjoy most is 1.5 ounce Three Olive Vodka, 4 dashes lea & perrins Worcestershire, 2 dashes tabasco, 1 squeezed lime wedge, 4ounces motts clamato. Cheers🥃
Steve you made some interesting choices here. As a Canadian I would have gone with a straight Caesar omitting the horse radish. (Personal choice). You need a cocktail with Maple syrup. For example the Angry Canadian :)
I was trying to mask the clam juice 😂 what is an Angry Canadian?
@@StevetheBartender_ It's an Old Fashioned Variation. 60 m Canadian Whisky (Rye), 5 ml Maple Syrup, 2 Dashes Angostura bitters, 1 Maraschino Cherry, add ice and swirl it.
@@StevetheBartender_ it's a variation of the old fashioned, you use maple syrup instead of sugar and use Canadian rye whiskey.
2 ounces Canadian Rye Whiskey.
1 Tsp Pure maple syrup
2 dashes Angostura bitters
Garnish with a cherry.
Some ppl add 2-3 cubes of ice, some like more.
Stirred, not shaken.
@@soochster I did a bacon fat-wash on a bottle of rye and used that in the cocktail, needless to say it's my new favorite thing.
I need to find a Canadian rye. I love an old fashioned with maple syrup and Old Forester bourbon.
Hey Steve, well done with the ceaser, we typically squeeze the juice of a lime wedge in there as well and very rarely is it shaken. Other change ups that we see most often are taking out the horseradish but putting in a barspoon or two of pickle juice. Add in extra worcestercire sauce for a dirty ceaser. It's a make it your own type of drink. Typical garnish are pickled green bean or pickled asparagus. The rim can also be done with some steak spice which people really like.
The picked green beans are clutch
Often I'll ask if the guest wants the Caesar muddy or spicy. A half ounce of pickle juice (or the pickled bean juice) is the key. Definitely not shaken though.
Aussie here but lived in Canada for 3 years. Loooooove and miss ceasers so much. Another great garnish I have had is a crispy bacon rasher together with the pickled bean, so good👌
PS. Does anyone know where to get clamato juice in Australia?
That steak spice mixed with a small amount of celery salt and paprika is an amazing rimmer . Cheers to my fellow northerners from Calgary 🇨🇦
Czech republic: Beton (its czech word for concrete) Becherovka topped with Tonic.
I always put a bit of a lemon juice into beton
Most people garnish it with a slice of lemon, so it checks out
Becherovka might be a bit difficult to get in Australia but should you get it to try Beton I suggest you also try Becher Butter Sour cocktail invented by David Andrle at the Hemingway bar Prague 2011
5 cl Becherovky fat washed with Ghee
2 cl Lime juice
1 cl 1:1 sugar sirup
1,5 cl egg white
@@vrvrvr81 Sounds delicious we have to try it as well! :)
Finally an idea to use my Becherovka. Thank you and cheers from Austria 😃
Mexico has the traditional margarita, but there’s a variation and several versions of the PALOMA (tequila, citrus soda, citrus juices (lime, orange, grapefruit), salt, ice and stir. Everyone has their variation super light and citrusy
I absolutely LOVE the grapefruit Paloma
Rakomelo from Greece, it's a warm cocktail with raki, while you warm raki on small pot on th stove, you add spices (cinnamon, clove, star anise), you dissolve honey, and serve in small shots. Great winter alcohol drink, can also be done with red wine. (Not let the raki/wine boil)
Clamato is also great with beer. Go half and half.
Do Mamadeta. Its a typical drink from a city of Spain, Tarragona. Its made up with lemon granizaded and bouth chartreusse (yellow and green) .
Nice job Steve. I came up with a "Sharp Ceaser" by substituting seafood cocktail sauce and garnishing with a jumbo prawn. Cheers from Vancouver BC 🇨🇦👍
Yes to Malort! Used to only be available here in Chicago but is starting to be available elsewhere. Always gets the party started 😁
Always wanted to ge a bottle of Malört, will have to bring back a bottle to Sweden next time i visit the other side of the pond.
100 ml white wine and 100 ml of soda might not be the most complex of cocktails but my fellow Slovenias sure do like it!
Ah yes, the famous "deci-deci", where you say a shortened version of a measurement without ever saying any of the ingredients, and the bartender knows exactly what you want. Na zdravje, Slovenija!
100 ml white wine and 100 ml radenska is even better
@@robyts07081965 haha true! 😄
Austrians like their "Spritzer" too. Not exactly a cocktail, though.
The Singapore Sling - not that anyone local orders those though. Cheers!
I usually do 70% coke AND 30% fernet. Nice reaction !
English garden! Uk. Elderflower, gin, apple juice
I was thinking a Gin & Tonic or Pimms Cup would be better representations - what do you think?
@@StevetheBartender_ yes a Pimms Cup or Claret Cup is very english
Fantastic video Steve! Loved your take on the Fernet con coca, but the official ratio is 70-30!! 50 50 is just too bracing
You did great Steve! Loved the video as always!
I’m Mexican... And today I learned from an Australian UA-camr that Cholula is Mexican!
Thank you Steve for teaching me something new!
HI Steve -- as a Canadian and an avid Caesar drinker, a couple of pointers would surely improve your Caesar experience.
1. Nobody calls it a Bloody Caesar; it's just a Caesar.
2. DO NOT use a straw. That bypasses the celery salt rim which is CRITICAL to the flavour of the drink.
3. Try regular Cholula instead of lime.
4. I think as you made it, it lacked some acidity. Try adding some lime. I make mine in session versions and build it in the glass and do not shake. I build it in a 9oz Collins Glass for the session, but if you want to use a larger glass just double up on the ingredients. I use 3 Tavolo ice cubes, 1oz Vodka, 0.5oz lime juice.,1 dash Worcestershire sauce. 2 dashes Cholula, 1 barspoon pickle juice (I use the pickled green bean brine from the pickled green beans I garnish with, but feel free to use olive brine instead). I then top with the Clamato juice and stir to combine.
I hope that helps you enjoy it! Love the channel, can't wait for the iOS app.
That's a really wonderful Manhattan right there, I really like it with the Knob Creek Rye. Sometimes I like to play with the ratio because I love all the interesting botanical flavors in a good sweet vermouth. 👍
Whoa! Never out of a straw with the “Caesar”. It’s all about the rim salt. Dirtier the better, best with pickled bean, my fav olives. 🥂🇨🇦
Good one , appreciate your honesty on the last one. Thanks Steve
Greetings from Buenos Aires, Argentina! The 50/50 is quite strong. The 30/70 ratio is much better, at least for the first one, then you can adjust it as the night goes on (and you stop measuring XD hahaha).
Congratulations on 500k subscribers! Well earned!
Thank you so much 😀
Hello Steve I live in LA but I lived a long time in Mexico and a popular drink I haven’t seen you make is the “Vampiro”. Thanks.
Please Gin Basil Smash! Greetings from Hamburg Germany 💪🏻
Bin auch aus Hamburg :)
Yes!! Great suggestion - but wouldn't something with Jagermeister or Underberg be more fitting?
Ich auch
@@StevetheBartender_ I'm actually having a hard time thinking of a really German Drink.
@@StevetheBartender_ Probably Asbach Cola or something like that, although you could go completly crazy and do a „Masskrug Drink“ (the huge one Liter Beerjugs) like the „Isarwasser“ or the „Schneemaß“ (contains plenty of Korn wich is a clear spirit from grain, Fanta and vanilla ice.
Keep doing these! I'd love to see you do as many countries as possible. If some have multiple interesting 'signature' drinks, then do them all!
Shalom from Tel Aviv!
Arak and grapefruit juice cocktail (the most popular and alcoholic drink of all years) will suit the coming summer days
When you get to 1M I’d like to see an all tomato juice cocktail series 🤣🍅
I'd say here in Germany it's the Gin Basil Smash these last few years. Since it came out of the Le Lion Bar in Hamburg, it's pretty popular around here.
The Manhattan is possibly my all time favorite cocktail.
Great video! As for the Caesar there is no wrong way as long as its a base of tomato and clam juice, most have their house recipe.
Phew! It can be hard making regional cocktails when you're not from that region... glad I got it right considering that I have pretty much never made tomato juice drinks!
@@StevetheBartender_ happy you did not get sick. This is a typical summer brunch/bbq drink. We love it so much it has been prebottled by manufacturers for well over 20 years.
I always love to add more spice to my Bloody Caesar and it really kicks it up a notch, the more Tabasco the better it is!
I straight-up buy the Clamato Extra-spicy, and just add vodka and ice. Perfect summer drink!
Croatia: PT (Pelin & tonic) is a more of a mixed drink than a cocktail but lot of people love it. Pelin is a wormwood based liqueur produced in Croatia
Steve, I'm from Argentina. There's a lot of variants, but the real (most common) it's 2oz Fernet (in a highball glass), and top SLOWLY with Coke. 50-50 is tooooooo strong (we call it the Petrolero). Cheers!
A Norwegian Classic is Fjellbekk meaning Mountainbrook add ice to a highball glass add 2cl of aquavit 2cl vodka 1cl Curaçao or another orange liquor, squeez half a lime and top of with lemon soda! Would be cool to see u try it out! Keep up the good work!
For Puerto Rico:
White Carribean Rum and Coke
Mojitos (though that's mainly cuban)
Coquito (a christmas dessert drink that you can serve with or without alcohol)
From Sweden - Ragnar, 4cl absolut currant, 2cl lemonjuice in highball glass with ice. top up with 7up and a lemon wedge
As a Canadian Bartender its super cool to see you make the caesar with horseradish as most people here dont even know about using it as a kind of secret ingredient. Also a caesar is for most people an acquired taste after a long 3 or 4 day bender when youre so hungover you cant eat breakfast but then you see this delightful red beverage slide past you and you know it should be disgusting but it just hits the spot and cures your hangover so it becomes your best friend.
Another great video, loved finding out what other countrys drink.
From Greece I would like to see the Greek gossip:
Ouzo 20 ml
Masticha 30 ml
Apricot brandy 15 ml
Honey syrup 15 ml
Lemon juice 30 ml
Top up with pink lemonade
Great stuff as usual today. Colombia - Colombia Cocktail ( can replace the vodka for Agaurdiente) - La Lulada , or Aguar-Mule . I'm guessing it is difficult to get Aguardiente. Might need to add that on your buy back program.
YESSSSSS! Thanks for getting Canada in there!
In Brazil, we have a bar drink called Maria Mole, which you could translate to Soft Mary, which is also the name of a type of candy. It's 35ml Cognac and 15ml white vermouth. Just pour in a chilled shot glass and bottoms up. You can try to stir with ice to dillute a bit.
As a Canadian, Caesar’s are an acquired taste, most people hate them at first but grow to love them. Try a lime or pickle Caesar next! Two great variations.
The most popular (danish) cocktail in Denmark is the Gin Hass.
4cl Dry Gin, 2cl mango syrup, 1,5cl lime juice, 10cl lemon soda. Serve over ice with a mint sprig and a lemon slice.
I recommend a Coquito from Puerto Rico. It’s a Christmas rum cocktail with flavors of coconut, cream and cinnamon.
Un "Petit jaune" mon ami! Ricard (anice and liquorice liquor) plus water on ice (30/70). More popular in the south than the north of France but still the most representative. Otherwise I ll go for Picon biere. (20/80) Picon liquor in a lager. Cheers! Keep doing ur great work!
Japanese Whisky is my new favorite thing! Hikibi is AMAZING!
I have to say that I'm sorry for suggesting the Bloody Ceasar hahaha. As a canadian myself, I prefer to build it straight into my glass. I also like to use a glass with a big opening so I don't mess up the celery rim. After rim, I like to start by adding the Worcestershire and tabasco sauce first, so it's easier to mesure and then I add my ice. Even if clamato seems wierd to a lot of people, it brings the tomato juice to an whole other level! I also only stir it in the glass, and I don't shake it! Glad it wasn't as bad as you expected
You made Canada proud with the Caesar!!!!!
The beautiful thing about the Caesar is that there’s no one way to make it. As long as it has the main ingredients (vodka, Clamato, hot sauce, Worcestershire sauce, celery salt, lime, and some type of pickle), you could pretty much add anything else you want! There’s a bunch of different seasonings/mixes/garnishes to help elevate it. One note is that a “Bloody Caesar” is made with half Clamato and half tomato juice, and is rimmed with plain salt (it’s a Caesar done like a Bloody Mary or a Bloody Mary done like a Caesar). One last thing is that Caesars are typically built on ice and sometimes given a quick stir, and the only time you would shake is if you use a thick or chunky seasoning mix (since horseradish was used, shaking makes sense).
As an israeli, we usually drink beer. But when it gets real hot, we drink arak with lemonade.
Simply fill a highball with ice, add 45 ml (or more if you want) of arak and top with lemonade. If you like more of a bitter taste you could top it with grapefruit juice. Cheers!
Probably the most popular "cocktail" in Germany is the "Radler", the runner up would probably be the "Hugo"
I think Goaßmaß is toe to toe with Hugo
Radler is more like a shandy tho
Fernet & Coke - never tried it? Thanks for sharing & will be trying one soon (probably sooner rather than later!)
Enjoyed that Steve. Yes. More of that please.
For the Fernet-Coca mix, I've found more recipes using a proportion of 75/25 ! Great video, easy cocktails to make, perfect to take your guests on a journey around the world !
greetings from Malaysia... lets have some Jungle Bird :)
Greetings from Brazil! Even though caipirinha is the national drink, i suggest the "batida de coco". A really good drink that we make in batches to share.
Great video and great channel! :)
You did the Caesar justice! Glad it didn't make you sick haha Clamato is most if Canada's preferred mix for this over tomato I'd assume, it's also fantastic with beer when hungover!
From Sweden i would say Hot Shot! In a shot glass Galliano vanilla 20ml layer coffee on top carefully and float cream on top. Cheers!!
I've always used clamato juice i wasn't aware it had a different name until watching this video. Thanks Steve.
I prefer the Black Manhattan that you featured a while ago. Substituting Averna for the sweet vermouth. Thanks for that recipe.
I love caesars!! Thanks for representing us Canadians
I’m Canadian and I only ever order a Caesar when I’m really hung over and I usually get it extra spicy. You can also garnish it with whatever you want to eat basically I’ve seen it done with sliders, chicken wings, candied bacon, etc.
Mint Julep (US origin, Hails from Kentucky, specifically).
Almost anything and Coke, or Dr Pepper (US). Whiskey (any), Vodka, Kahlua, Rum, etc.
B-52 (US).
Long Island (US)
While not a US domestic drink, I think the Mojito (Cuba) is refreshing and tastes great.
I’m so sorry you’ve traveled to Argentina that way 😂😂😂
As a Canadian, you need to be a specialist of the caesar haha. I make mines muddy (8-10 dashes of Worcestershire) and add pickle juice. Lot of places get fancy with the garnish, some of them going as crazy as adding mini hamburgers on bar picks or fried pickles, hahaha. It's also quite common to have other bartenders come in and substitute the vodka for gin!
I know you did the USA but after marrying into a Puerto Rican family, Coquito was introduced to me. It's a drink similar to maybe eggnog.
Heck yeah! Cheers 🍻
Damn dude, that was speedy! 😁
@@StevetheBartender_ oh yeah! Just sitting around waiting on these videos 🥰🍻🥃
Nice video! Would love to see a part 2 and more of this series!