The Campari Shakerato And A Few Thoughts On Shaking
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- Опубліковано 14 тра 2024
- ONLY CAMPARI LOVERS NEED APPLY!
In today's video we tackle the subject of shaking and explore a new way of thinking about it. There's really no better way to do this than with the Campari Shakerato a drink which takes it's inspiration from a shaken Italian coffee drink. The recipe I used here is from the NYC bar Dante and created by their beverage director Naren Young. This build retains the simplicity of the original but adds bit of depth and a little complexity.
Here's Links To The Tools I'm Using In This Video:
Antique Style Weighted Tin Set: amzn.to/2YnjvHH
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Barfly Fine Strainer: amzn.to/3lGC8An
Barfly Hawthorne Strainer: amzn.to/2E0Vlfc
Barfly Y Peeler: amzn.to/3mYmFwb
Fee Brothers Orange Flower Water: amzn.to/3gQlmwN
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0:00 Intro
0:05 What is this video about?
0:33 Shaken or Stirred?
1:53 Cocktail
3:39 Tasting Notes
4:12 Why shaken?
5:00 Shaken Martini
6:56 Life lesson
7:18 History
8:23 Recipe
8:32 Like and Subscribe!
8:40 Outro
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Campari Shakerato
2.5oz (75ml) Campari
2 Drops Saline Solution
1 Dash Orange Flower Water
Orange Twist - Навчання та стиль
“It is better to drink when we have something in front of us.” 100% agree!
"ONLY CAMPARI LOVERS NEED APPLY!"
Well, I think I go through more Campari bottles than most bars! Campari is life.
Exactly!!!!!
I adore Campari!!
Anything using Campari as the main spirit is a win in my book, can't wait to try this one out
Wow incredible, so simple yet looks great
I'm glad that you made this video and clarified the shaken vs stirred question. 👍
Really awesome episode! I like the occasional educational episode. I like Campari but I never would have thought of drinking it in this form. Can’t wait to try it out.
Dope episode. Nailed the three stages of tending comparison to life.
The campari really has a vibrant color. Can't wait to try this one.
Nice video man, very informative n educational on bartending, keep them coming
This is definitely one of the underrated channels on UA-cam. Yet another brilliant video 👍🏽👍🏽
Love Dante and I adore Campari! This is a fabulous cocktail!!
I have prepared one but as simple as only ice and shake but I can't wait to try this one !!!!
Leandro, this was a great episode. The way you delivered the information was so well done and it was great to hear Marius as well.
Thanks!
Excellent video!!
Campari Shakerato is such a great easy cocktail. I had it made with Campari Cask Tales couple of times (without any additions) and it turned our amazing! I will for sure try it with orange flower water and saline solution as well. Great video and explanation why some cocktails need to be shaken and some stirred.
I have an unopened bottle of Cask Tales and this might be only way I'll drink it! 🤩 Or a really-special-occasion Negroni. 😎
@@robifiser definitely one of the best ways to use this great Campari. But don't forget to make a Boulevardier since you will already open it ;-)
I like breaking the "rules" of shaken or stirred cocktails. It is exactly like you say. It'll really depend on what you want for the cocktail. Fluffy Braulio is a great too great drink that flies under peoples radar. Great explanations.
Love the discussion on the topic. Thanks for posting this video.
Website is great. I might have to grab orange blossom water finally. Cool looking drink.
really great video!! now im curious to see you taste a shaken and a stirred martini and see what the difference is
I think the added effervescence added to the cocktail by shaking should not be understated. The tiny air bubbles/cloudiness that will tone down the sugar/protein also add a sparkle and froth to the top of the drink that a stirred cocktail never could. Unless you’re Barry Allen. ⚡️
Yeah, gimlets were my cocktail of the past summer & I liked to shake the daylights out of them to get that effervescence.
I like the addition of Chapters to quickly find things in the video.
Never heard if a shakerato, but I've had Vietnamese iced coffee, which is similar. Adding aeration sounds really good.
I recently listened to an interview with giuseppe gonzalez talking about beginner bartenders being too stuck in "rules". I suppose it is a process where one sticks to the rules, then as you gain experience over time, you realize there are no strict rules, or rules can be broken. And we all seem to start off the same way! anyways, great content as usual Leandro and Marius! Not just educating us on drinks... but life! (and here I was like... another 9 min video?? glad I stuck through! :P)
We’re glad you did too bud :)
You should do a series on how to achieve specific flavors. ie: orange, apple, licorice, herbal, etc.
Discussion of the Italian espresso shakerado reminded me of its likkered up cousin, the Carajillo. Espress+Licorice 43. Two Arrows Coffee and Root & Flower in Vail shake theirs. Adding a touch of condensed milk might make it even smoother.....
I’ve always loved Campari. For decades few Americans ever had it. I was a major fan of Hemingway in my early 20’s. I think he mentioned Campari numerous times while sitting in outdoor cafes. Careful on the Orange flower water if you’re new to it - a few drops goes a LONG ways. I first started using it 5 years ago and even 1/4 tsp is way too much for most drinks.
Love the channel - and I've made this cocktail and love it!
What is the reason to double-strain considering all the ingredients are solid-free?
Since it is shaken there is the possibility that ice shredded into the drink, Double straining removes the ice chips which will add unnecessary water to the drink
Makes sense now! Thanks for the tip. Every day is a school day!
Managed to score some freshly squeezed Trinidadian lime juice so off to make some traditional Rum Punch.
Speaking of shaking a Martini, it comes to my mind those talking about "bruising" the gin without knowing what they really mean by it.
Having said that, I am not a fan of a shaken martini as it adds too much dilution, The reason why I am having a Martini is because I want something boozy and not-as-cold as you would have if shaken. So I totally get your point on the difference between stirred and shaken.
I'm working my way up to Campari, preferring Aperol for now. I'll keep on trying!
Very nice. Keep up the good work lol
Perhaps a little salt ?
i think i will try this. though i would like to experiment and do this three or four ways: shaken, stirred, and on the rocks. maybe a big ice cube as well. since i cqn dilute qs much as i eant with stirring, i feel like with a drink like this, the only thing you are getting out of shaking over the other options is the airation.
Wow Another use for my Orange Flower Water! Another simple cocktail that I have all the ingredients on hand for!. Albeit, I think this shouldve just been called Dantes Amaro, its so close to simple Italaian pre meal campari (how various ostoria serve campari varies anyhow)
Given the italian theme, any cocktails with grappa as the spirit? Did not find any on the homepage.
Sounds great. Just need to pick up orange water.
The Shakerato you mentioned sounds really good. Think you could whip up a cocktail version?
Great educational video, clarifying the reasons to shake or stir. Thanks, Leandro. I’m just starting to really take mixology seriously and learning so much from your channel. I do have a question here though... Why did you double strain this one? Isn’t that normally done to strain out any extra citrus pulp or other particulate?
Or ice chips
@@TheEducatedBarfly 👍
Funny thing, I just now watched your Neptunes Wrath video where you explained this very thing.
I personally don't like shaken martinis nor tiny ice bits in it. Others I know like it. Drink what makes you smile. Looking forward to trying this drink because Campari gets used often here.
Wow
Super interesting. When I first saw the title I thought it was a "Sharknado" Cocktail. Hahaha
The video on such a Campari-heavy drink has me hankering for bitter drinks. Could you do an episode on Amaro Caldo? Like trying a bunch of amari lengthened with hot water and reviewing which work best?
Yes definitely!
Hi, I am reallllly trying to figure out how to make a good clementine juice cocktail, experimented with a daquiri last night but it seemed like the rum overpowered the juice. HELPPPP
Great video. Interesting thoughts.I still belive that a proper martini is stirred. However in the end as long as it ends up in your mouth and you like it do what you enjoy. Lol. I feel one reason guys started to drink martinis shaken was because of James Bond. Sounded cool. What I heard, and I dont know if its true, is James Bond specifically wanted it shaken so as to dilute the drink and make it weaker. Thus allowing him to drink, but not get drunk. May not be true. Just thought that was an interesting theory. Another reason that I was mentioned in an old Robert Hess video was presentation of a clear drink vs cloudy. Stirring keeps it clear which he felt looks much better. I guess that could be personal opinion though.
Your pretty much right in all you opinions. Although the point is that the bigger the Ice the less dilution and more superior texture in a drink. To be fair James Bond’s martinis were like 6 ounces before dilution so maybe he NEEDED that much water 😂
I just realized I haven't received any notifications for your videos in my feeds at all and there's been so many new videos in the last few months. Gotta catch up
Welcome back :)
New guy here-cocktails were my quarantine hobby so there’s a lot I don’t know yet-what’s an aperitivo? Do you have a video on this I could watch? If not, would you consider making one? I have a lot to learn!
Aperitifs are basically dry or bitter, usually alcoholic drinks served before meal to stimulate your appetite. The bitter ones are, for example Campari, Aperol (although not that bitter, its more sweet), loads of amaros (Amaro Montenegro etc.) Hope I'm saying this right.
Please don’t take this as a jerk answer or anything, but google any question you have! You can find tons of information online, and can even hit up the Reddit cocktails section, or if you have a favorite base, find the subreddit for that.
Apertifs vs. Disgestifs. I learned a lot from this channel. My recommendation for starting is to think about drinks in categories: Old Fashioned-like drinks, Sours, Martini-like drinks, etc. Look into the equivalents of a whiskey sour in other drinks: the gin sour is a gimlet or a Bee's Knees, the rum one is a daiquiri; Whiskey Smashes are like Mojitos but with whiskey. Once you do that you can organize your kitchen like this:
Simple syrup, some sort of citrus juice, vermouth if you like it (I recommend cocchi di torino, it's not that expensive and my favorite in the price range), mint leaves, triple sec (Cointreau is the best for mixing, but the cheap stuff is fine to stay simple) and then you can make a bunch of drinks with any new bottle anyone brings over!
Curious how to make this saline solution. I didn’t follow the 20% comment.
Timely. Just a couple of days ago I was discussing what was meant by shaking "adding texture" as I was not clear on the subject. Personally, I don't sense much of a texture difference from shaking; aeration is typically short-lived and modest even after a good shake. At least now I know what people mean when they talk about this.
To best show you the concept (which maybe you got a better grasp on, maybe not) just make any cocktail with juice (especially pineapple juice) shaken and stirred. The difference will be obvious as the shaken will have a frothy top from the foamed juice and stirred will not.
Salt also is a super effective bitter suppressant, more effective than sugar
oh nooo my arch nemisis, the shaken martini! other than that, great video!
It's important to know stuff so you can properly break the rules ;)
I LOVE campari, but can I add like 90 mil of vanilla vodka to this??
AFAIK shakerato is just Italian for "shaken", and for caffe shakerato you don't need condensed milk (but I guess you can use it too), you basically use espresso and something sweet (can be just plain sugar or vanilla syrup) and just shake it together.
As I live up the road from Maldon, Essex... It's pronounced Mall-den
I have never heard of a Maldon Salt solution in a drink! Would Maldon smoked salt work with any drinks do you think?
Yes the smoked salt works well in drinks :)
FIRST. I LOVE YOU ALLLL
Can you make a cocktail using a prosecco simple syrup?
Yes I can :)
For how long can you store your lime juice/lemon juice in the fridge without them going bad?
Juice oxides very quickly and should really be used within the same day. We did a lemon juice test on Barfly Freepour.
If you're just making a cocktail here and there, you should juice fresh with a hand juicer. We make lots of drinks on our shoot days so thats why we have the juice in bottles.
I want to see you give a couple of these to your dog and watch him get up and do the walk of shame again!
A shakerato is going to be a frothier than the Campari one. Coffee includes oil in it and the added sugar makes it froth up a whole lot.
Sorry if this has already been asked, but what's the purpose of double-straining a drink like this? I didn't see anything that would need to be strained further (e.g. pulpy fruit, etc.)
When you shake, you shred the ice In the tin, I always double strain any shaken cocktails to remove the ice chips from the drink which can add too much water and therefore you run the risk of overdiluting
@@TheEducatedBarfly thanks for the quick response!
Saline solution recipe? 20% salt (by weight) to water?
Confused on this as well
Man...this made me jones for a shaken martini at...Jone's. That place hasn't shut down, has it? *weeps gently*
I've always considered that the *appropriate* amount of shaking or throwing an otherwise-stirred drink (herbaceous ones like gin/campari/apres skis, etc...not barrel-aged ones) is akin to slapping a sprig of mint or rosemary, where you rush the release of the volatiles and botanicals so they taste more intense immediately. The down-side of this - of course - being that those volatiles are lost very soon afterwards and don't linger like they would for a solid garnish in the drink.
Fun note, whether the creator of this knew about it or not: the simplicity of this drink belies how complex the interplay of the ingredients' chemistry are. Salt blocks our bitter receptors to a degree, and makes something overtly (or normally) bitter, taste less so (seriously, drop a bit of that maldon solution in a cup of intense black coffee). Meanwhile, the orange flower water - though it usually doesn't have any sugar (glycerin excluded) - tricks our nose into thinking we're tasting something sweet (like a dry muscat wine that smells sweet but is in fact dry). In that sense this shakerado is 'balanced' like a daisy would be....?....maybe that's pushing it. But whatever, it's fun.
Love this!
The saline solution enhances the sweetness a bit. Cocktail Chemistry did an experiment with this.
To further facilitate that, he used Maldon Salt which has a lower magnesium level due to their open-pan drying process - making it a less bitter salt - layering on top of saline's sweetness enhancing role.
Really smart thinking to bring down some of that Campari aggressiveness.
Salt also lessens bitterness as with salted caramel which reduces the bitterness of the burnt sugar in the caramel.
Make Arrack cocktail again please, for your fans from Indonesian ✌️
Ok :)
Can you replace Campari with Aperol in every Cocktail that requires Campari?
Omit all sweet ingredients as the Aperol is already sweeter than Campari. Learn to drink Campari by first ingesting a little salt.
You should make a cocktail with Guinness if you haven’t already
Leandro, how the hell have you not had a coffee Shakerato?? You live in LA man!
😂
Also fun fact salt blocks your taste buds from tasting bitter flavors. If u put a little salt on a grapefruit it tastes sweeter
Yes blocks your bitter receptors
It's pronounced Moldon ☺️ (I grew up a 30 minute drive from there)
Funny, just bought orange flower water today. I would try this but... dear god do I despise Campari.
There’s not many cocktails use orange juice, so what happens to all the oranges you cut peel off?
i mean... you can drink orange juice without booze in it. Lol
@@ArthurGoria yeah, true, but what about commercial bars?
@@NicholasFiennes Right, I hope they don't just throw a bunch of perfectly good oranges in the trash. That would be sad!
This is a great question Nicholas! We usually offer/sell it as a fresh squeezed juice with the coffee in the mornings. Another great use is to clarify it and freeze it. That way we could incorporate it in some new menu cocktails. every time we wanted. A Big Punch Bowl with that juice could work really great.
If im at home I just drink the juice, but at work I acidify(is that a word?) The OJ to match sourness % of lemons and use it as alternative lemon juice, you get some bloody good whiskey sours with it for example. And The Juice lasts alot longer like that aswell
😀
I always thought the difference between shaking and stirring was texture-round and silky or light and airy.
He mentioned that also.
@@bschottler I must have missed it.
Ever since I tried cocchi americano, campari has been very overrated to me. Very sweet and the flavor is herbal but not complex on my palate which isn't very sophisticated lol
I shake my dirty martinis now, even in a highend cocktail lounge. It's just better.
I think Marius said "foofooed" instead of "pooh-poohed"
en.wikipedia.org/wiki/Pooh-pooh
Why does anyone want to (double) strain out those little ice chips? I mean, that's why I shake things. I love what they do to the texture. If I want it smooth, then I put the drink over a big rock.
It’s a preference thing but those little ice chips can overdilute your drink if you let it sit until they all melt. Dave Arnold’s Solution? Drink your cocktail faster! 😂 But really it’s all about appearance and texture.
Once it's dissolved, the shape of the salt crystals you used shouldn't matter, no?
the structure (size and shape) and mineral content in the salt affect its taste and how it interacts with other ingredients.
Why the Zia? (New Mexican here)
Long personal story.
@@TheEducatedBarfly Sorta true for many of us here in the land of entrapment ;)
I like a shaken martini I just use “frozen” gin.
If you use frozen gin, what’s the point of shaking it?
Because you get those beautiful tiny ice chips in the drink.
You aerate it and add small chips of ice. I like the visual.
Trimming a Orange? I say not to that, it's crossing a line in garnishing that you can't came back.
That one kills any taste buds, doesn't it
I mean, I just think stirred martinis look a lot nicer than shaken ones.
www.cookingissues.com/index.html%3Fp=4585.html
Unfortunately your video almost repeats some myths about chilling and dilution. In particular, the "shaken martini" section suggests that using a larger chunk of ice will dilute it less, which is not true if you shake to the same temperature but is true if you shake for a particular amount of time.
Also, on the espresso shakerato note, if you're ever in Portland, Oregon, you should definitely try the shakerato at Spella Caffe. They make the best espresso in town in the classical Italian style, although if you prefer a more 3rd-wave approach, PDX has many great roasters in that vein.
Bond wanted the dilution. That way he would be more sober than the other guy, and can then get the upper hand.
Bond needed dilution because his martini was like 9 ounces of booze 😂
Sounds like coffee. At first Folgers is the one and only best. Then you try every single way to make coffee. Try different beans and stuff. And at the end its still Folgers, just made kinda differently.
how drunk was he in this episode .the small slip ups and miswordings was so funny
kinda strange to watch people shaking basically a single ingredient cocktail with 3 drops of flavor enhancers. Why not to keep Campari in a fridge and use ice-cold water to save time and get your right temperature and dilution? By the way, the Mysthbusters did and the episode about shaking/ stirring, and stirring brings a lower temperature
Yes but it brings things to a lower temp much slower. Whereas shaking is a way to rapidly chill.
If you shake it and then pour over fresh ice, you will inevitably stir it while you are drinking it. Getting the chill from both shaking and stirring. If you keep your ice at 4F then your drink can stay below the freezing point of water without melting the ice (much) more. If you pull your ice from a bucket then it will likely be at 32F and will melt quickly wether you shake it or stir it.
I like Campari but...overpowers every other ingredient in a cocktail. Its an acquired taste and Ive learned to love it combined with other stuff. Not this lonely. This drink is not for me. Salud🍻
Why don’t you look at the camera?
I cannot conceive of drinking something with that much campari
Try aperol instead. It's a little more drinkable in that concentration.
@@bschottler Agreed