This drink has many variations. Curious to hear what your favorites are! Have a happy week everyone 🙌 Time stamps below 😊👇 . Intro: 0:00 The History: 0:34 The Booze: 2:01 The Recipe: 3:27 Sips: 6:13 . 🍸🤓
Just made the recipe and, in order to replicate the Amer Picon, I replaced it with a mix of 5 ml Jagermeister and 5 ml Luxardo Bitter Bianco. The end result is really satisfying. Cheers!
5:07 “One day… this will be a real bar.” Came back to watch some old videos I haven’t seen yet, and this quote was awesome! Happy to see the success you’ve had since this video… and glad you finally got a table that doesn’t shake when you’re only supposed to stir😂
"We we've got that cherry sitting on the bottom so we have something to shoot for" 😂😂 This looks delicious, I'm going to make one this weekend. (Very likely more than one!). Thanks for another great video Anders and Az!!
Thank you for showing this cocktail. I discovered the Brooklyn about a year ago. The Manhattan was just too sweet for my liking. The bartender suggested I try this. It is now my favorite.
I watched one of your videos the other day, where you featured a Nick & Nora glass. In my many years of bartending, I had never worked with that glass before. I started a hotel job last night, and they have a cocktail using the same glass! It's the ONLY cocktail that they serve in it. Never too old to learn something new :)
I've been trying to force my self to start with thicker/sticky ingredients first and finish with the spirit so it washes the jigger out. This sounds tasty
Same! Also good because of what he said, which is how I learned. But when doing recipes from memory, I always end up doing this spirit's first, because that's how I have them memorized.
Really looking forward to try this. I am going to use Roi Rene Rouge, because I love it :) I had always heard a Brooklyn was just a Rye Manhattan so this sounds better. Thanks for the content and so glad I found your channel!
Great video as always I substitute the Amer Picon with using Grand Marnier, i find it still offers the orange tones. Next time I will add in the orange bitters. Keep up the great work, love your videos.
Hey Anders, having this one again after a while - and man what a great cocktail.. I used Montenegro and Bulleit Rye.. Class on a chilly Autumn Evening..
I had family bring me a bottle of Amer Picon while they were in Europe. It’s absolutely delicious to drink neat, and I recommend that anyone try it this way if and when they’re able. I’ve tried making the original Brooklyn with Amer Picon and comparing it to your version with Ramazzotti and Fee Brothers Orange Bitters. I must say that I prefer your version, hands-down. To your point, the current rendition of Amer Picon must be much different from the original version. Thank you for this video! Please keep the tidbits on the history of spirits coming; they are fascinating! :-)
Found the Amer Picon on a Belgian website. Not sure it was worth the shipping…but it was fun finding it and making the original recipe. Still like the Manhattan better, and I’m from Brooklyn. Thanks Anders!
I can taste it from here😋, sitting on the deck here in Texas, drinking a glass of loumelaut white bordeau. Love the vids man. Normally I would be out by the pool with a rum and cigar, but just the white tonite. Cheers.
@@AndersErickson great to hear 👍 I forgot to mention, I have Nonino at home so that’s what I tend to use instead of Picon. It works marvellously in Brooklyns.
3:30 - I do this same thing; always start with my base spirit. The only exception is if I'm using an egg, because I can't separate an egg white to save my life. But if I'm not using an egg, the base spirit is the first thing into the tin/glass.
Anders! Love me a Brooklyn. This looks great and interesting, I have to try it this way, just gotta get me some Ramazotti. My version will probably be up in a few weeks 😏
Great recipe in terms of the ingredients, but I used proportions closer to those of Difford’s: 1/2 oz of Luxardo and Amaro each instead of 1/4 oz. Made for a bit less acrid/dry/bitter drink than this recipe. LOVE your channel!
Thanks for this. I'll have to start adding orange bitters. Regarding the various possible substitutes for the unavailable Amer Picon, I find that I like Averna more than Montenegro because Montenegro seems to have a eucalyptus note that doesn't go as well with whiskey to my palate. (But it does go with gin.)
Anders is charming, the camera work (by Az?) is excellent and your pre-prohibition cocktails are near and dear to my heart. I'm really enjoying your channel. Do you have a Patreon so your fans can help you? I'd really like to know.
Yeah, so you'll be happy to know that there is an American company making Amer Picon currently, Golden Moon Distillery in beautiful Golden, Colorado. They also have some other interesting concoctions I have yet to find a use for, one of which is Ex Gratia. Worth checking into!
out west in California and Nevada you can get Torino Amer. I understand it's close to the original Amer Picon. We can't buy it back East but we bought two bottles at the Total Wine in Reno. It's like $12 a fifth. Very nice.
So this sounded really intriguing. I had rye, dry vermouth, luxardo and orange bitters, but no amaro. I did however, have campari, which is I guess, sort if like an amaro? Anyway, I made it with campari, and I like it! Not sure it's truly a Brooklyn, but it's pretty tasty!
Bonus factoid: each borough is a County of the State of New York, respectively as per below: The County of; New York, Kings, Queens, Richmond, and Bronx.
I’m curious if you have thoughts on good alternatives to vermouth for this and other recipes? Any wine doesn’t play well with me, but I love these cocktails.
❤ the history behind the cocktails…. What is the shelf life of Amaro Ramazzotti? Will Cynar work instead? The problem I have ( probably we all have) is expect of Rossi or Dolían, the aperitif’s, amaro’s and vermouth’s all come in larger bottles the I cannot use up in time or SHOULDN’T use in time lol.
Dude where were you all this time! Just found out your channel and really dig your style! I feel like wifey reaching for the cocktails from behind camera on youtube channels is trending LOL About Picon, I have a "homemade" liqueur blend that I make that is so close to the traditionnal Picon... Hit me up in DM's if you want the recipe. Cheers!
Thank you so much! I also love your channel! And yes, she doesn't always want to be on camera, but she always wants a (well-deserved) sip 😂 I'm curious about your Picon recipe. Will shoot you a DM!
I made this and it was great. My wife thought it was a little boozy, so I might mix in a little more Amaro or dry vermouth. I don't know if you do requests, but my wife would like a cosmogroni, if that is a real cocktail. I've seen a few variations, but I'd like to see yours.
Looks like a winner...except I have no more room for liquor. 😩 I may have to clear off the top of the hutch in the dining room for more bottle space. Cheers Anders 🥃
I believe we have the same Nick and Nora glasses but for some odd reason my wash lines keep coming up short. Am I not stirring long enough or maybe not well enough? I’m sure it’ll come with practice but I’d appreciate any feedback you can offer!
Came across this video way late, but what do you think about using china-china in this cocktail instead of ramazotti and bitters? Heavier weight maybe but you’d definitely get a ton of orange.
Well, it took my a year to find this video - but maybe I'll still get my answer... I have a bottle of Picon-Bière (very popular in the Alsace region of France) which should be a variation of the "basic" Picon. I guess it would work as a good substitute in this drink? Thanks & really enjoy your videos (or rather the resulting drinks?)!
I'll answer with what I know so far.. There's a few different bottles of Picon, you have Picon Bière, Picon Amer, Picon Orange and Picon Club.. I've only tasted Picon Amer and Picon Orange (I'm Belgian so all Picon are pretty easy to find around here). The description and/or ingredients labelled on the bottles are pretty much the same to be honest, they all contain orange, gentian and quinquina and what changes, is how you should mix them with. Picon Bière : "to drink straight or mixed with beer" (what a surprise.. x) ) Picon Orange : "less bitter than Picon Amer because of the addition of more orange flavouring" Picon Club : "to drink mixed with white wine, can also be drunk with champagne or lemonade with ice" Picon Amer : "to drink straight or mixer with beer OR wine, can also be drunk with sparkling wine or tonic" If it can help you, Picon Amer is the only one at 21% ABV (42 US Proof), all the others are 18% ABV (36 US Proof), and is the less sweeter and obviously the most bitter. I don't think it will make a big difference to be fair to use one or another, but it won't be the same as the one they used for the cocktail at that era as Anders stated it. The original Picon was 39% ABV (78 US Proof) and then it dropped to 25% ABV (50 US Proof) in the 1970s. I guess we'll never know the real taste of this cocktail ! =(
I was expecting this to be nice enough as you don't seem to make anything that isn't, but I wasn't expecting it to be this nice. I didn't think I had amaro, then I remembered my impulse purchase of Eda Rhyne Appalachian Fernet. Good times.
I am in Chicago! I work at a little cocktail bar on the border of Evanston and Chicago. It's called Ward Eight. At the moment we're not open due to the current situation, but we are still offering cocktails for take out.
There are a lot of cocktails that are American, certainly the oldest recipes. 100-150 years ago, different regions within the U.S. developed their own cocktail culture, and that changes with every generation. New York, New Orleans, Chicago, and San Francisco are only some examples of that. Of course, cocktails soon made their way around the world, and now you see a blend of flavors creating wonderful drinks!
I watched the video and realized that I have everything to make this! Your bottled version is better. It's almost like you make them for a living. Also, you would have been horrified by my stirring skills.
For Amaro I use 1/2 tbsp Nonino Amaro, 1/2 tbsp chocci Terinio vermout and 1tsp of Luxardo Abano Amaro... I am going to try a variation 1/4 oz of Bigalette China china also just got a bottle. I use 1/2 oz of Dolin...
This drink has many variations. Curious to hear what your favorites are! Have a happy week everyone 🙌
Time stamps below 😊👇
.
Intro: 0:00
The History: 0:34
The Booze: 2:01
The Recipe: 3:27
Sips: 6:13
.
🍸🤓
Hi - Have you tried to replace the Amer Picon with "Amaro Amara"? Amaro Amara is an Sicilian Amaro made with a strong orange flavors.
Question - I don't have Luxardo but I do have Cherry Heering Liquer, do you think that is a good substitute? Love the videos, thank you!
@@oreyeskickbox Cherry Heering is sweeter, so I’d cut it back a touch.
New to the channel. Great content.. who is that music bed ? And when did you get it from?
Just made the recipe and, in order to replicate the Amer Picon, I replaced it with a mix of 5 ml Jagermeister and 5 ml Luxardo Bitter Bianco. The end result is really satisfying. Cheers!
I can't believe he only has a few thousand subscribers -- has the quality of a 20 Mil channel!! PLEASE DONT STOP Anders!!
Check again.
@@mattyjohnsson257 haha this is so great to see!!!
Hear hear! Great channel!
Getting there slow and steady
I would not be surprised to see this channel >1M by the end of next year.
5:07 “One day… this will be a real bar.”
Came back to watch some old videos I haven’t seen yet, and this quote was awesome! Happy to see the success you’ve had since this video… and glad you finally got a table that doesn’t shake when you’re only supposed to stir😂
I'm suprised this channel doesn't have more views. This is some SOLID content. Keep at it Anders I'm sure the algorithm will reward you soon!
Thank you, Charles! I appreciate your support, and I'm so happy you're finding value in the content. Cheers to you! 🥃
@@AndersErickson 111k Sub! Congrats!
I really appreciate the how simple and straightforward this channel is.
Amazing content. This needs to go big. Amazing editing, color and host. Keep it up Anders.
Trying this asap! I love it when I have all the spirits already!!! Love your channel! 🥃
Just finished drinking a Manhattan, but the Brooklyn looks good so I'll give it a try. Thanks!
looks amazing ! definitely on my list to try !
I've always subbed in Bigallet China China in for Amer Picon, definitely worth a try if you haven't tried it in the Brooklyn. Cheers!
Wow that’s a punch-in-the-mouth bitter, I love it!
"We we've got that cherry sitting on the bottom so we have something to shoot for" 😂😂
This looks delicious, I'm going to make one this weekend. (Very likely more than one!). Thanks for another great video Anders and Az!!
Thank you for showing this cocktail. I discovered the Brooklyn about a year ago. The Manhattan was just too sweet for my liking. The bartender suggested I try this. It is now my favorite.
Love the videos! I've learned so much.
Cheers, Rob! Thank you so much. Happy to hear that!
This ones been on my list for a while. Can’t wait to try it!
You’re gonna love it! Consider yourself warned 😂
The lighting on the finished cocktail is especially good in this video. And the close-up of the orange oils on the top. Now I'm thirsty.
Thank you, Mary! We were happy to get that shot. Cheers!
Thumbs up... looks nice and clean with matching ingredients...
I watched one of your videos the other day, where you featured a Nick & Nora glass. In my many years of bartending, I had never worked with that glass before. I started a hotel job last night, and they have a cocktail using the same glass! It's the ONLY cocktail that they serve in it. Never too old to learn something new :)
I love those glasses, but never knew what they were called. I used to refer to them as "like a wine glass with the top cut off" 😂
oh boy that cochi is a gamechanger, thank you so much for bringin that up
@andersErickson youcomment on how to start with the less expensive ingredients... music to my ears man love you!
I agree with the other comments, great content and editing. He will go big soon I believe.
Gotta try this one. Looks like a real winner! Happy new year!
You're going to love it. Happy New Year to you too!
I've been trying to force my self to start with thicker/sticky ingredients first and finish with the spirit so it washes the jigger out.
This sounds tasty
Same! Also good because of what he said, which is how I learned. But when doing recipes from memory, I always end up doing this spirit's first, because that's how I have them memorized.
Beautiful love it
Without a doubt, you are the classiest bartender I have come across. Cheers!
Really looking forward to try this. I am going to use Roi Rene Rouge, because I love it :) I had always heard a Brooklyn was just a Rye Manhattan so this sounds better. Thanks for the content and so glad I found your channel!
....isn't a Rye Manhattan just a regular Manhattan? 😆I am confused.
This is on my list Anders!!
Wonderful, David! It's such a good one.
Looks great! I’m glad you showed how to recreate the Amaro! Well done Anders! Cheers! 🥃
I always start with the Rye also 😂😂😂
Thanks, Rob! I'm happy to hear I'm not alone on how I build these drinks 😂
Great video and cocktail. I miss Brooklyn now, both the drink and place haha.
At least the drink you can take with you!
As we speak you are approaching a sturdier bar and 250k subs!!! well earned --- quality + Quantity. You and oz are the cocktail gurus'!!!!!
Great video as always I substitute the Amer Picon with using Grand Marnier, i find it still offers the orange tones. Next time I will add in the orange bitters. Keep up the great work, love your videos.
This is def one I need to try immediately!!!!!
You must! I think you'll love it, Tim. Cheers! 🥃
You should, it's one amazing cocktail. I like it better than the Manhattan actually.
Hey Anders, having this one again after a while - and man what a great cocktail.. I used Montenegro and Bulleit Rye.. Class on a chilly Autumn Evening..
I love it!
I had family bring me a bottle of Amer Picon while they were in Europe. It’s absolutely delicious to drink neat, and I recommend that anyone try it this way if and when they’re able. I’ve tried making the original Brooklyn with Amer Picon and comparing it to your version with Ramazzotti and Fee Brothers Orange Bitters. I must say that I prefer your version, hands-down. To your point, the current rendition of Amer Picon must be much different from the original version. Thank you for this video! Please keep the tidbits on the history of spirits coming; they are fascinating! :-)
Excellent video, Anders. I appreciate the explanation at the beginning.
I was waiting to see if you moved that glass filled to the brim.
Haha. Yeah moving a glass that full always makes me a little nervous. I got lucky this time!
Holly smokes..! I just made this with High West Rye. Wow what an amazing cocktail! Thank You
Looks good
Thank you for the substitute for amer picon...i was going crazy looking for it
Amaro Ciociaro or Bittermen's Amère Nouvelle! (If you're near Boulder, CO get the Longtucky Amaro Arancia.)
Hi Anders!! Love you and your videos. Any interesting mocktail options in honor of Dry January? Keep killing it!
Thanks, Linda! You bring up a good point. I'll have to put something together for a post. I appreciate the comment!
Found the Amer Picon on a Belgian website. Not sure it was worth the shipping…but it was fun finding it and making the original recipe. Still like the Manhattan better, and I’m from Brooklyn. Thanks Anders!
I can taste it from here😋, sitting on the deck here in Texas, drinking a glass of loumelaut white bordeau. Love the vids man. Normally I would be out by the pool with a rum and cigar, but just the white tonite. Cheers.
Sounds like you're enjoying the weekend properly! Cheers, Chris!
Amazing video Anders, thank you very much as always 🙏 I love a good Brooklyn, but El Presidente is still my favourite cocktail
I almost did an El Presidente this week! I'll have to do that one soon. Thanks, David!
@@AndersErickson great to hear 👍 I forgot to mention, I have Nonino at home so that’s what I tend to use instead of Picon. It works marvellously in Brooklyns.
Great choice!
3:30 - I do this same thing; always start with my base spirit. The only exception is if I'm using an egg, because I can't separate an egg white to save my life. But if I'm not using an egg, the base spirit is the first thing into the tin/glass.
my favorite version of the Brooklyn uses sweet vermouth and Amaro Nonino!
Ohhh, this looks fabulous!! :-)
Thank you! I highly recommend it. Cheers!
Anders, I just finished one of these with Campari, because that's what I had. Brilliant drink.
Nice to know, i have a bottle of campari in the fridge so before i open the ramazotti i might as well try it with campari for now.
Just did that exact thing!
Anders! Love me a Brooklyn.
This looks great and interesting, I have to try it this way, just gotta get me some Ramazotti.
My version will probably be up in a few weeks 😏
I'm looking forward to it! I love seeing other renditions of this one 🥃
Just wanted to comment to support you content. Keep it up
Thank you so much, Joey! Cheers!
The music with the retro vinyl is definitely “hip and expensive”
Good call 😂 Thanks for noticing, Chris!
I did a slight variation, using Amaro Abano in place of the Ramazotti, it worked very well. Try it out if you can!
Great recipe in terms of the ingredients, but I used proportions closer to those of Difford’s: 1/2 oz of Luxardo and Amaro each instead of 1/4 oz. Made for a bit less acrid/dry/bitter drink than this recipe. LOVE your channel!
Had to try Picon at a Basque bar in Minden, NV, cuz that’s what they do there. It wz pretty ruff. Love your substitutions. And what a pour! 😆
Yeah that pour is for when you have no plans on moving around at all! 😂 I love your NV experience. Field trip!
@@AndersErickson JT Basque Bar in Gardnerville. Worth a visit, but beware the Picon Punch! 🤜👀
Thanks for this. I'll have to start adding orange bitters. Regarding the various possible substitutes for the unavailable Amer Picon, I find that I like Averna more than Montenegro because Montenegro seems to have a eucalyptus note that doesn't go as well with whiskey to my palate. (But it does go with gin.)
Anders is charming, the camera work (by Az?) is excellent and your pre-prohibition cocktails are near and dear to my heart. I'm really enjoying your channel. Do you have a Patreon so your fans can help you? I'd really like to know.
That shot of the orange oils at 5:53
Yeah, so you'll be happy to know that there is an American company making Amer Picon currently, Golden Moon Distillery in beautiful Golden, Colorado. They also have some other interesting concoctions I have yet to find a use for, one of which is Ex Gratia. Worth checking into!
out west in California and Nevada you can get Torino Amer. I understand it's close to the original Amer Picon. We can't buy it back East but we bought two bottles at the Total Wine in Reno. It's like $12 a fifth. Very nice.
Torani, not Torino. Sorry, a drink not a car
So this sounded really intriguing. I had rye, dry vermouth, luxardo and orange bitters, but no amaro. I did however, have campari, which is I guess, sort if like an amaro? Anyway, I made it with campari, and I like it! Not sure it's truly a Brooklyn, but it's pretty tasty!
Bonus factoid: each borough is a County of the State of New York, respectively as per below: The County of; New York, Kings, Queens, Richmond, and Bronx.
Absolutely love your videos. Is that glass a small goblet or a type of coupe, or does it have a different name? And what’s the oz? Thanks!
Death & Co. shrewdly pointed out Amer China-China from Bigallet is close to the original Amer Picon recipe.
anders I / was devastated to hear of NEEN's death/ I can't imagine folklore without her!
I can't either. She was the best, and we're all so fortunate to have known her. I hope you're well, John.
I’m curious if you have thoughts on good alternatives to vermouth for this and other recipes? Any wine doesn’t play well with me, but I love these cocktails.
Picon is one of my favourite Amer. Really cheap, 1L = 9,90 euros (11,62 bucks)
As french, we love to drink with beer.
Haha I also build cocktails “backwards”! Nice shoutout :)
❤ the history behind the cocktails…. What is the shelf life of Amaro Ramazzotti? Will Cynar work instead? The problem I have ( probably we all have) is expect of Rossi or Dolían, the aperitif’s, amaro’s and vermouth’s all come in larger bottles the I cannot use up in time or SHOULDN’T use in time lol.
Some day do a Picon Cocktail!
anders you can try cio ciarro instead of ramazotti, or tbh averna. both are more orange forward than ramazotti
Dude where were you all this time! Just found out your channel and really dig your style! I feel like wifey reaching for the cocktails from behind camera on youtube channels is trending LOL About Picon, I have a "homemade" liqueur blend that I make that is so close to the traditionnal Picon... Hit me up in DM's if you want the recipe. Cheers!
Thank you so much! I also love your channel! And yes, she doesn't always want to be on camera, but she always wants a (well-deserved) sip 😂 I'm curious about your Picon recipe. Will shoot you a DM!
@@AndersErickson of course they do! It’s boring to set focus and press rec only for hours 😂
Amaro Cia Ciaro is a very close approximation for Amer Picon, or the Torani Amer is pretty close as well.
I made this and it was great. My wife thought it was a little boozy, so I might mix in a little more Amaro or dry vermouth.
I don't know if you do requests, but my wife would like a cosmogroni, if that is a real cocktail. I've seen a few variations, but I'd like to see yours.
Hi Anders, what's the main difference between the Hawthorne strainer and the one you use in the video? Thanks!
Awesome video! What do you think about using Gran Classico as the orange amaro?
I love Gan Classico! It's a bit sweeter up front than what I think of an Amer to be, but it works seamlessly into cocktails. Excellent call, James!
Looks like a winner...except I have no more room for liquor. 😩 I may have to clear off the top of the hutch in the dining room for more bottle space. Cheers Anders 🥃
Desperate times call for desperate measures!
we need a how to make cocktail cherries vid, or what to buy, if its sold ready?
I believe we have the same Nick and Nora glasses but for some odd reason my wash lines keep coming up short. Am I not stirring long enough or maybe not well enough? I’m sure it’ll come with practice but I’d appreciate any feedback you can offer!
Amer picon is the best. Add that to a bland beer and you have an amazing bitter, citrussy, sweet beer.
Came across this video way late, but what do you think about using china-china in this cocktail instead of ramazotti and bitters? Heavier weight maybe but you’d definitely get a ton of orange.
Can I sub the ramazzotti/montenegro for Cynar? I haven't been able to find that many amaros where I live.
Well, it took my a year to find this video - but maybe I'll still get my answer... I have a bottle of Picon-Bière (very popular in the Alsace region of France) which should be a variation of the "basic" Picon. I guess it would work as a good substitute in this drink? Thanks & really enjoy your videos (or rather the resulting drinks?)!
I'll answer with what I know so far..
There's a few different bottles of Picon, you have Picon Bière, Picon Amer, Picon Orange and Picon Club.. I've only tasted Picon Amer and Picon Orange (I'm Belgian so all Picon are pretty easy to find around here).
The description and/or ingredients labelled on the bottles are pretty much the same to be honest, they all contain orange, gentian and quinquina and what changes, is how you should mix them with.
Picon Bière : "to drink straight or mixed with beer" (what a surprise.. x) )
Picon Orange : "less bitter than Picon Amer because of the addition of more orange flavouring"
Picon Club : "to drink mixed with white wine, can also be drunk with champagne or lemonade with ice"
Picon Amer : "to drink straight or mixer with beer OR wine, can also be drunk with sparkling wine or tonic"
If it can help you, Picon Amer is the only one at 21% ABV (42 US Proof), all the others are 18% ABV (36 US Proof), and is the less sweeter and obviously the most bitter.
I don't think it will make a big difference to be fair to use one or another, but it won't be the same as the one they used for the cocktail at that era as Anders stated it. The original Picon was 39% ABV (78 US Proof) and then it dropped to 25% ABV (50 US Proof) in the 1970s. I guess we'll never know the real taste of this cocktail ! =(
Can we use Campari instead of the amaro or is it very different ?
Going to try this with Averna
TREVOR!!!! You're number 1!!!!!!
Excellent! It should add some nice herbal notes. Cheers!
@@TheSpiritoftheCocktail 😂
@@TheSpiritoftheCocktail No. 2 as long as you're in the house Tim!
Hey Anders . What do you do if the recipe goes a'rye?
Would aperol be a substitute for Amer Picon ?
I was expecting this to be nice enough as you don't seem to make anything that isn't, but I wasn't expecting it to be this nice. I didn't think I had amaro, then I remembered my impulse purchase of Eda Rhyne Appalachian Fernet. Good times.
Could you use Amaro CioCiaro in it?
This is the only bartender who regularly has 0 dislikes on his videos.
Love the video. A question for you: what kind of bar do you work at? You're in Chicago right?
I am in Chicago! I work at a little cocktail bar on the border of Evanston and Chicago. It's called Ward Eight. At the moment we're not open due to the current situation, but we are still offering cocktails for take out.
Cool! I'm near the Fox river.
@@AndersErickson Nice! My Dad lives in Evanston. When default works comes back, I’ll have to stop by when I next visit him.
I always thought a Brooklyn involved an absinthe rinse, don’t know why.
Do you have any videos that talk about American cocktails, more popular or something like that?
Does it depend on regions, states?
How it works .. ?!
There are a lot of cocktails that are American, certainly the oldest recipes. 100-150 years ago, different regions within the U.S. developed their own cocktail culture, and that changes with every generation. New York, New Orleans, Chicago, and San Francisco are only some examples of that. Of course, cocktails soon made their way around the world, and now you see a blend of flavors creating wonderful drinks!
It's always five o'clock!
I watched the video and realized that I have everything to make this! Your bottled version is better. It's almost like you make them for a living. Also, you would have been horrified by my stirring skills.
Haha. I'm forgiving with stirring skills. It took me a little time to get comfortable with it too.
It's always 05 : 01 at the bar.
Is it possible to use compari instead of amaro? With the orange bitters?
It will taste NOTHING like a Brooklyn.
it is quite tasty with the Bigallet China-China Amer
Can this be made with brandy? 🤔
Why not use Amer dit Picon as the bitter liquor? The color of Amer dit Picon is much lighter than that of most amari, so it seems nicer.
For Amaro I use 1/2 tbsp Nonino Amaro, 1/2 tbsp chocci Terinio vermout and 1tsp of Luxardo Abano Amaro... I am going to try a variation 1/4 oz of Bigalette China china also just got a bottle. I use 1/2 oz of Dolin...
I love it! I'd be very curious to try both renditions. Thanks for sharing!
Had bigalette China China for rammazzoti variation with anders specs fantastic best perfect Manhattan variation ever
Anyone know a good UK alternative to Fees? Cos I am not paying £20+ for a bottle