Is the FRENCH MARTINI actually a good drink?! Let's find out!
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- Опубліковано 1 жов 2024
- The history of this club classic and how to make the best possible version of it!
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Cara hands down you have the best cocktail channel!!! You give so much awesome information on spirits and modifiers and how to make cocktails and you have the best personality!! I have never had a French Martini and I had no idea about the history of this libation so I am thrilled to have leaned a lot in today's video!! I admit one of my favourite cocktails is a bracingly ice cold very dry Martini with a wonderful London Dry Gin but I will absolutely try one of these beautiful cocktails!! The colour is gorgeous! It is super sweet and I love herbaceous and dry cocktails but I am always up to try a new drink and have fun!! I have heard of acid adjusted OJ and I can see how acid adjusted pineapple would be helpful here with this cocktail!! Thanks so much Cara!! You rock!! Cheers!! 🙂
I agree wholeheartedly with your “no-but” approach. Snobbishness doesn’t help anybody and there is always something to learn from the recipes of the past even when they’re not to your taste. And other people still like them!
I love the addition of the pineapple shrub to this, it sounds tasty!
What is no-but approach?
@@dinhnguyen6429 Cara explains it at 5:12
Shrubs are awesome and need to be a more common thing in bartending. Its easy to make with common ingredients and totally scalable. Also any leftovers can be used as a great food(salad especially) dressing as well. And one can basically shrub any type of fruit
I fell down the shrub rabbit hole and I don't recommend any fruit that is more a texture experience than a flavour one. I'm looking at you, persimmon!
Hey, we were drinking Gin in the 80s! 😂😂😂
Maybe a few of you…hahaha
I have a friend who swears by the French Martini. I've never had one as I'm a fan of the traditional vodka martini with blue cheese-stuffed olives. My favorite is quite a departure from this one, so I've just never had the desire. You made it look good, so maybe one day I'll venture a taste. 😃🍸
I love a French martini! Though i find that good quality ingredients are essential... and yes I totally agree that more vodka is needed to prevent it being too sweet.
Very clever with the Pineapple Shrub! I’ve made them with Vanilla Vodka, pineapple and lemon juice to somehow balance it. I’m just not a fan of this drink but I’m sure yours actually rocks!
How about the delicious French Manhattan.
Oh man. I haven’t made one of these since 2010! They were all the rage for the 21 year old college girls
Can I just say that not only offers this video insight into the drinks history that you can't simply read on google, but it also delves into a very interesting discussion about the "ideals" of hospitality. Long story short - top-notch content that I cherish! Thank you
In America, we indulge....give me a gallon of Vodka chased by a 12 pack of PBR...lol
Really interesting video, Cara! Both for the history of the French Martini and your thoughts on the hospitality industry. Cheers!
Ah.... I see the Averna on your shelf. This is our favorite amaro. During the end of year holidays, we love to pair it with a sumptuous slice of coconut cream pie. We do it anywhere between American Thanksgiving and New Year's Eve.
By chance I did drive through Caltanissetta once (the town in Sicily where it's made). If not for the detour (road construction), I don't think I'd have gone that way. I'm not sure I'd ever go that way again - short of a detour - but maybe I just haven't seen the best part of it yet? However, if you can make your way further south to Agrigento, there are a few places where you can sip on a cocktail and watch the sun set over the valley of the temples.
I tried the French Martini for the sake of “science” and it was too sweet for me (also, not a fan of pineapple in my drinks, but that’s me). Fans of the French Martini, no judgement! Drink up! However, how about using Crème de Mûre instead of Chambord, and ditching the pineapple stuff. It is simpler, but I find it easier on the palate. Add a couple of dashes of Angostura bitters, and you end up with some kind of cross between a White Manhattan and a Bramble. It kind of worked for me. Even better if you use Belvedere vodka because of the rye.
Hey you, posting again! I hear you on this subject. As for me, just pour me some Grey Goose and a slight whisper of extra dry Vermouth, shake like back in the day, as I want to skate on it, and Cheers!!
I can't even say here, what was going on, on the disco dance floor, and although drinking included, it was another substance. Oh my, did I actually say so! Yikes 😄💃🍸
When I was in college, the local bar made theirs with Chambord, Gran Marnier, and sour mix. They usually gifted it as a shot, for being a loyal customer, instead of as a proper drink.
what! ... youre here in melbourne??? COOOL!! do u bartend somewhere? i wanna taste a drink u make
Zima with a shot of chambord. Am I dating myself? Lol
Zima… aaaarrrrugh!
I'm not into FB . Anyhow, as a former Aussie PM once stated : you can please some of the people some of the time , but never all of the people all the time . Your drink looks pretty good , but I think I might give the ''Grand ma '' option a go .
Pretty cool video! you just got another sub my friend!
Not my kind of cocktail since i prefer cocktails from 1880s to 1920s or that are similar in style but if people wants to buy a french martini then there are no reason to prevent them from doing so.
Cara, you are so very generous with a somewhat wacky 80s beverage. Not sure I will be rushing out to order one anytime soon, even though I am a huge 80s fan (being of that generation) but well done.
😂 generous is my middle name!
I used to drink these all the time when I was younger. So sugary. I like this tighter ratio of ingredients much better
While this is not for me, I think I will have to introduce my wife and daughter to this.
my wife loves the drink. i always have to make a double for her. chambord has a good steady place in my home bar. i personally do not like the french martini too much, but it is a good to have one on the list I guess.
I love your detailed explanations of cocktails. Well done.
well said we could use more of that french martini energy after these last few years
That does sound like a lot of sweet. The pineapple shrub definitely caught my attention. Is that something that can be done with other fruit? Just watched the Vodka vid and you are just killin' it... Keep yer disco ball spinnin'! WOOT! WOOT!
For sure!! Berry shrubs works really well as well - anything that has a fair amount of water content to dissolve the sugar 😊 and thanks pal!
More on shrubs etc here if you’re interested:
ua-cam.com/video/i5yb8bK6AwU/v-deo.html
I met a bartender once that used pineapple cordial for the French martinis where he worked. It was made the same way as the pineapple shrub but with white wine instead of vinegar. Then he added lemon juice to the drink for balance.
Also, Nomada looks a little darker than in older episodes 🤣
These A+ videos were shot with a different production company so different lighting and so on!
Unsubscribing. You're great, but the horrendous camera work is so distracting. I literally can't watch.
Hi Ron! Sorry to hear that - this is part of a series of videos that were done by a different crew (long story!) if you check out any of the more recent videos the shaky cam is gone.
Cara, the moving camera on the front-facing shots is a downgrade TBH, it's mildly agitating and doesn't fit this type of video. Otherwise, great show!
Thanks for the feedback!
It’s not a martini. It’s a cocktail
Have missed the vids and glad YT’s from Australia are starting to ramp up again. Love martinis btw!
We’ve been putting out videos pretty steadily for a while now so maybe have a look back through in case YT has hidden them from you!
After all that unnecessary talking ,she starts actually making the cocktail at 8:14.....
Hey pal, this video is part of a series we did with A+ Insights which was particularly in depth on history and so on, more meant to be almost editorials for those in the hospitality industry or with a keen interest in cocktail lore! We always do quicker versions as well:
ua-cam.com/video/hj2GEZ96Etg/v-deo.htmlsi=UrEHXFYnAQ2wTXvu
Its French - ofc its not good.
As a punter of many years and having drank thousands of cocktails there are two ways the barman can make any of them: my way or the wrong way.
Never forget that bartending is like a marriage: part of the service industry. You're not there to mumble and disagree, you're there to satisfy somebody's needs. So when I want my Tuxedo 2 with an extra dash of Absinthe and no Bitters or my Mojito with Mezcal in a proportion that its not really the rule remember this: you make the drink and I pay at the end.
I'm not a fan of regular martinis. Was introduced to the French version by a bar in Brisbane that couldn't make me a margarita. Obviously no the same, but drinkable.
Sounds like a guilty pleasure.....tasty, but not the most sophisticated. Pineapple shrub sounds like a great way to balance and add complexity to the French Martini! I like your approach to hospitality, Cara!
Wonderful episode.
Why on earth is your camera man not on a tripod and if they are, why are the moving all the time...
It was a style choice but the feedback is definitely noted!
I think I will stick with the gin martini.... and all of the other traditional cocktails. I like easy and simple.
Now you're making me think about various questionable drinks I used to quaff in my misspent youth...
Good to know. I have an even smaller Chambord bulbous bottle. Now I know a Martini I can make wit it.
After seeing this video, I got some Chambord so I could make French Martinis for Bastille Day (because French).
Yay! How’d they go 🇫🇷?
@@BehindtheBar Perfect. They had all the flaws you talked about but made up for it by being fun. Next time, I might cut the pineapple juice with some lemon juice to make it a little less sweet.
Giffard's Pinnaple liquer (the premium series like the Bannane du Bresil one) could also work imo. It is really good and you get real pinnaple flavour not the artificial disgusting one in many syrups and liquers. If you havent tried it do it you will love it for sure!
Liked the acetic acid adjusting in this one, i believe it matches the flavours well. Great video all in all. Prefer this longer format of videos as well! Hope the team is doing well
Looks yummy 😋 Cara! Thanks for the wonderful drinks!
I had a buddy show me something and after our talks about the satsuma.
He took the peel no pith off of about 10 satsuma. Let it set for a week in everclear 190 proof.
After the week he added in the juice from 2 of the fruit. Add to your taste he said.
Then added 1 cup of simple syrup. It was good but a bit sweet for me. So less ss of I make it.
He said it was bacily a satsuma vs of the Italian lemon chello.
I thought the rule of the garnish was odd numbers - so 1 or 3 raspberries would be good, but 2 would be frowned upon. Is the "odd number rule" a real thing??
Haha it is a thing but sometimes a bit impractical! I don’t worry about it too much 😉 if it looks better with 2 then so be it.
@@BehindtheBar that's great!! Thanks for the reply :) love your work!
If that is what you want why not? That being said an egg white can help dry it and create a wonderful foam enhancing the pineapple 🍍
Great video
loved the episode. the music was gorge and the recipe was fun ima try it out soon, or something similar with the ingredients i have around. 💜
Always informative. The answer lies in the middle...you folk are in 'hospitality', be hospitable and appease the customer. But, gently guide them to new and exciting things. Your approach at Bomba sounds wonderful.
One video critique...put the camera on a tripod. The long shots with that lens, with the camera operator swaying ever so slightly, actually make me a bit queasy 😁
Noted!
Not made or even had this but sounds like a nice summery drink. Going to get a miniature bottle and give it a try at the weekend. 😎
I have never served a French martini to someone under retirement age. I hate to say this but I am really not a fan of this drink. The dark age of cocktails just seems to filled with vodka and syrupy sweetness that I can't stand. That being said I love the history you gave and the controversy! Great video.
Man, am I retirement age then?! Haha! I used to smash them as a teenager
Angostura bitters are a fantastic addition to red fruit flavors, I like to add a couple dashes to strawberry daiquiris. To me it really amplifies the fruit, almost like adding salt to a savory dish. Could be a nice way to give a little more balance to this drink?
Great idea!
Cara, love you videos and the historical background provided when you present your cocktails. First, why do you think it is called “French “ martini ? Is it because of the use of Chambord liquor ? you
Second, have you tried playing with citric and malic acids to balance the sweetness of the pineapple juice ?
Yes, I believe it’s the chambord influence there! I’ve played with them to acid adjust orange juice but not pineapple, that’s a good idea 😊
Please... get on with it!
Hi Linda! This is a deliberately long format video I made with a hospitality industry publication, where I go in to history, culture and so on. When I do this I also do a shorter version for those that just want the recipe:
ua-cam.com/video/hj2GEZ96Etg/v-deo.htmlsi=fHc9SOdl1sYXnRTX
Let's see...fire extinguisher, check...Nomex undies, check...silver flame-retardant suit, check. Hoo-kay, here's my two-cents' worth on the French Martini.
1) Is it a Martini in the strict definition therof? No. I'm going to say, though, that it firmly falls into the category of "Martini-shaped drinks" (rather in the way a stainless steel thing sold at a souvenir store is a "sword-shaped object")
2) Is it a good drink. That's a bit trickier, since I haven't tried one. Maybe I should acquire a grenadoe of Chambord and experiment. It would appear, however, that unlike some 80s concoctions, it *can* be.
Side note: Getting hold of a bottle of Chambord here is actually no harder than walking a block to the local Safeway. Resisting the temptation to belt out a rousing rendition of "The British Grenadiers" while carrying it home, however, would be more difficult. The damn' thing couldn't look more like it should be lit with a fuse and hurled over a glacis if it tried.
I like to think of it as the Holy Hand Grenade from Monty Python's Holy Grail
Yea, naming a drink because of the shape of the glass it's served in doesn't make sense. That's why you don't call a Manhattan a whiskey martini or a Rob Roy as Scotch martini. The only variation on that is the Vodka vs. a Gin martini. Though the base spirit has changed it's still mixed with vermouth. Maybe it should be called a Chambor-tini so it's clear you're getting something as sickening sweet as an Appletini and not a "real" martini drink made with a base spirit and vermouth.
There’s a place near me called Jojo’s Martini Bar. I went there once and perused through their very long menu. Not one item on it was actually a martini. 😂
😂
Thanks, but, no thanks. ;)
Having had a French martini, I can say that it can be very good, but it's generally not my kind of drink - not much of a fan for Chambord. I love raspberries and various things made from them, but Chambord doesn't capture the tart bite you get from them.
I would like to revisit it with your recommendation on using a pineapple vinegar, and I think if used very carefully, a small dash of balsamic vinegar could do the trick as well.
Hi James, also not typically a fan of Chambord. But the other day I used Chambord in a classic Grasshopper recipe (substituting it for Creme de menthe instead) and it turned out quite well if yore after a sweet style dessert tipple. Worth a shot for anyone who finds very little mileage for their bottles of Chambord :)
Balsamic is a good idea!
When the world's most entitled generation realises it's the customers that actually count.
Strong opinions
MMMMM
Oh and another thing have you ever noticed how fast the color degrades on Chambord? It goes from Wine to brown real fast
Huh, I haven’t! I actually don’t usually stock it on the bar here and in Glasgow it never lasted very long haha
with or without sunlight?
@@Ghorda9 I’m pretty sure it just degrades as soon as it’s oxidated
👍👍👍
So I have an uneasy relationship with these acid adjusted this, that, or the other. .. ...
Wheat based vodka on the other hand... now thats an idea !
I am absolutely and positively enamoured in your color selections!! Class and beauty and professionalism rolled into one!
Just curious. Do you regret Any of your tattoos. I remember my neice getting a large tattoo over her first tattoo.
Nope!
@@BehindtheBar Me neither!!!
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