Love almost anything with carrot juice in it! An equal parts with banana liqueur and Amburana Cachaca? Hell yes! You can solve the egg yolk issue by just... using bottled, pasteurized egg white. Don't have to deal with egg shells or find a use for the yolk either. Still wondering why a blind test of that with fresh egg white hasn't been done here. I use it all the time with no problems.
All three of them are going to make it into my summer drink catalog. That basil cucumber smash looks incredible. Definitely going to make some for my friends who are more cider/beer lovers.
Crazy that I never heard of The board walk Flyer, because it’s really a match made in heaven. I did not have Cachaca, don’t 😂, but I used Paranubes and it’s working well, I also never had ingredients that fully tame Paranubes Rum, such well bound and still playing his role, also nice Banana flavor which is oftenly overpowered and the vermouth probably binds it all together. Nice mix, fully understand your reaction on first taste in your video❤
Basil and cucumber is such a great combination. I recently made a frozen cocktail for Swedish midsummer with akvavit, white wine, acid adjusted cucumber juice and basil syrup. We need to use more cucumber in cocktails!
Actually a quick question that I forgot to ask. In regards to the amazing Boardwalk Flyer, since I'm having a hard time finding other brands of Cachaca. The only kind I can get in my area is the Leblon brand, and the unaged version. Can I use that if I can't get my hands on the brand used in this awesome video? Keep up the great work Leandro.
Wait wait wait, was there a different bar named "Grand Army" in Brooklyn at one point? If it's the same one that's known for serving the hard start shot (50/50 fernet branca and fernet menta) it is very much so not defunct! Was there a few weeks ago in fact and it was tremendous as always.
Is it possible to exchange the Cachaca by Paranubes or at least Rhum Agricole? I somehow hate Cachac, always 2 weeks after opening it smells like it’s done😂
I do not understand the value of muddling the basil, gently or otherwise, if you then proceed to completely shred it into oblivion by shaking with it ice.
This question has been posed so many times. At this point, you might as well just do whatever your preference is. If the cocktail you like ends up in the glass, that's all that matters.
The reason is that much of that basil is *torn* into bits as opposed to smashed, which results in the same issue as blended vs mortar and pestle Pesto or Guacamole. Both are good, but when you smash open all the cells of the plant it releases a lot more flavor compounds than if you cut or shredded it. Because when you cut a plant it only releases flavor compounds in the cells that you specifically cut open. This doesn't matter that much if you end up cooking it, but if not...
@@rustie115basil is structured differently than mint, it doesn't have the little oil pustules on the leaves, and it's no as intensly verdant. So basil you can fucking wreck, an it'll taste like basil. Whereas mint you need to be careful with
I thought the same, but just made the drink and without muddling it was really light on basil flavor. I think it's a necessary step to express some oils before it's seized by the ice in the shaker
@@TheEducatedBarfly Can't you get your Norwegian guy to organize more blind tests? I doubt the importance of that swizzler. Compare mixing glass, shaken, build in glass, swizzle and just stirring in your highball with bar spoon.
I need to insert an edit in here. Grand Army bar in NYC is still open! It lives!!!!
LOVE a Boardwalk Flyer. The version I saw has a dash of chocolate bitters too.
Thanks a lot for saving the recipe in the description. It makes a lot more easy to save and then find the text just when i need it. Thank you again)
i need more summer cocktails please¡¡
we have a few different summer cockail videos, take a look
Cucumber Basil Gimlet is really great. Thank you for sharing this recipe (it is improved basil smash).
Love almost anything with carrot juice in it! An equal parts with banana liqueur and Amburana Cachaca? Hell yes! You can solve the egg yolk issue by just... using bottled, pasteurized egg white. Don't have to deal with egg shells or find a use for the yolk either. Still wondering why a blind test of that with fresh egg white hasn't been done here. I use it all the time with no problems.
The paint the town is so good, you immediately took the straw out of the drink. Lol.
All three of them are going to make it into my summer drink catalog. That basil cucumber smash looks incredible. Definitely going to make some for my friends who are more cider/beer lovers.
I'm drinking the Boardwalk Flyer, and it's fantastic! Perfect for summer. I can't wait to try the rest!
Glad that Grand Army is still open. They made one of my favorite cocktails of all time (The Storm King).
Summer's over here, but these cocktails are delicious!
Bring back summer!!
Crazy that I never heard of The board walk Flyer, because it’s really a match made in heaven. I did not have Cachaca, don’t 😂, but I used Paranubes and it’s working well, I also never had ingredients that fully tame Paranubes Rum, such well bound and still playing his role, also nice Banana flavor which is oftenly overpowered and the vermouth probably binds it all together. Nice mix, fully understand your reaction on first taste in your video❤
Grand Army is still alive and well, and a fantastic program at that
Excited to try Paint the Town! The colour is exquisite
Grand Army is still open and it's one of my fav bars!
Basil and cucumber is such a great combination. I recently made a frozen cocktail for Swedish midsummer with akvavit, white wine, acid adjusted cucumber juice and basil syrup. We need to use more cucumber in cocktails!
That bottle of Avuá Amburana Cachaça is so good. I got it for Dr Barca's Fluffy Banana, and you've provided so many more great uses for it.
I NEED to try the gimlet.
Those all look awesome (though I made my Fourth of July cocktails last night). I'll definitely make at least one or two of them (maybe all three).
0:23 I'm about to whip it out 😆
_S U M M E R C O C K A T I L S !!1_
Going to make that paint the town. Looks great, sounds amazing
I tried the two charlies and it tasted better than it smelled.
Listen man, Easter is for our lord. We shouldn’t be making cocktails on Easter….
*writing down the cocktail the moment I get back from church service*
Swizzle stick was invented by a bartender in Trinidad and Tobago 🇹🇹
Grand Army is still open in Brooklyn and I think Damon is still a co owner, so not defunct!
Lol, major whoopsie on their part, should probably inquire more thorough 🙈
These all sounds delish! How would you suggest to batch the gimlet a couple hours ahead of time for a party?
You've got to do Doctor's Orders by The Dead Rabbit
Actually a quick question that I forgot to ask. In regards to the amazing Boardwalk Flyer, since I'm having a hard time finding other brands of Cachaca. The only kind I can get in my area is the Leblon brand, and the unaged version. Can I use that if I can't get my hands on the brand used in this awesome video? Keep up the great work Leandro.
Wait wait wait, was there a different bar named "Grand Army" in Brooklyn at one point? If it's the same one that's known for serving the hard start shot (50/50 fernet branca and fernet menta) it is very much so not defunct! Was there a few weeks ago in fact and it was tremendous as always.
0:18 - 0:23 Leandro talks about whipping it out
Leandro?
@@ChadWinters Whoops! Definitely mixed up those names. Weird that I relate them so closely.
@@MostlyUnreadArmchairExpert his name is indeed Leandro, or am I missing something? 😂
@@dizzygunner I inadvertently wrote Marius before I edited the comment
I'll have you know I bought a masticating juicer to do the Two Charlies. So now I have another one to try.
Nice! Makes ginger syrup a snap too!
Is it possible to exchange the Cachaca by Paranubes or at least Rhum Agricole? I somehow hate Cachac, always 2 weeks after opening it smells like it’s done😂
For the Boardwalk Flyer could you use Blanc Vermouth vs Bianco Vermouth? Cause I have all the other stuff.
Blanc and Bianco are the same thing Blanc is the French word and Bianco the Italian
@@TheEducatedBarfly Thanks! Might have to make this one then!
I do not understand the value of muddling the basil, gently or otherwise, if you then proceed to completely shred it into oblivion by shaking with it ice.
This question has been posed so many times. At this point, you might as well just do whatever your preference is. If the cocktail you like ends up in the glass, that's all that matters.
The reason is that much of that basil is *torn* into bits as opposed to smashed, which results in the same issue as blended vs mortar and pestle Pesto or Guacamole.
Both are good, but when you smash open all the cells of the plant it releases a lot more flavor compounds than if you cut or shredded it. Because when you cut a plant it only releases flavor compounds in the cells that you specifically cut open. This doesn't matter that much if you end up cooking it, but if not...
@@rustie115basil is structured differently than mint, it doesn't have the little oil pustules on the leaves, and it's no as intensly verdant. So basil you can fucking wreck, an it'll taste like basil. Whereas mint you need to be careful with
I thought the same, but just made the drink and without muddling it was really light on basil flavor. I think it's a necessary step to express some oils before it's seized by the ice in the shaker
What was that vermut?
Bianco/Blanc vermouth. Dolin, Comoz (the one in the video), Martini & Rossi and L.N. Mattei are some brands to choose from.
What's the point of swizzle your drinks instead of just stirring it?
Fun
I think it has to do with how it chills the glass as well as mixing the drink
It won’t give the same texture if you stir
@@TheEducatedBarfly Can't you get your Norwegian guy to organize more blind tests? I doubt the importance of that swizzler. Compare mixing glass, shaken, build in glass, swizzle and just stirring in your highball with bar spoon.
First! ;)
why didnt you use super juice