I traveled to Los Angeles to visit friends and see a concert last week, while there I decided to try and meet Leandro at his bar Coles... Long story short he made me this drink, and it was phenomenal!!! Thanks again Leandro for being such a gracious host!
I say stop making such a big deal about the long histories you do for the drinks you make. That's one of the things that I really like about your channel, and it's interesting and unique!
Watching you core the pineapple triggered my ptsd from the one time we did a tiki popup at my restaurant and put a drink on the menu served in a pineapple and decided to core them to order. It’s a $20 cocktail, I’m sure we’ll only sell a few.... wrong again! Most popular drink that night.
Just found this channel... been binge watching videos. I know nothing of cocktails but find this utterly fascinating! But I got to say that clip was amazing! Great actor as well as a fantastic bartender! And may I say be still my heart for all the ladies... what a heart throb! Keep it up!
I found you on IMDB and it was kind of surreal! I love film, so it was a cool crossover type moment to see two of my hobbies overlap in the personage of yourself. Personally, I’m glad you went down this road. Had you stayed in acting, I and many others would have missed out on so much valuable cocktail advice and so many good recipes.
I never looked you up, never knew about your history with acting. I have to tell you though that scene was impressive. It genuinely made me want to watch the film! Well done!
Hey Leandro! I just tried this cocktail and it is amazing I have to thank you for your creation! I actually don't have any Amaro do Angostura on hands so I used regular angostura aromatic bitters ,1 dropper and the same amount of an homemade anise and hibiscus tincture as a float. Turned out great! The caramelized sugar cube and flamed cinnamon definetly is a sensory experience and totally compliments the cocktail
my thought process says painters tape. Raise the pineapple corer up about an inch from the bottom and put a piece of painters tape to mark the depth. Now to watch the rest of the video...lol
@@TheEducatedBarfly or remake every single scene in Law and Order, NCIS, Bones where the bartender non-chalantly talks to the police about a regular while drying off a single glass.
The entire time watching this I was saying, “But what about the Angostura?” Lol. I have all the ingredients except the pineapple corer and the Angostura Amaro. I’ll sub in another amaro. As a general comment to others if your not familiar with Plantation rum you have got to purchase Plantation Original Dark. It’s ungodly good and at my local booze store it costs $19 for 750 ml bottle. I know rums. I have a lot of rums. Plantation Original Dark puts most $50 rums to shame. It has got to be the best booze deal on planet earth. I shake my head every time I’m in the booze store and someone reflexively grabs a bottle of Barcardi swill and passes up Plantation.
I don't think they should call it a pineapple "corer" if it leaves the core and you have to cut it out. Maybe rename it "meater" or something more snazzy?
I got to know you (a little) for being specific on cocktails, incredibly surprised to see you in a movie…. Acting…. Please take it as a compliment even just for a scene you nailed it. (I’m more into cocktails than pulp movies so i’ll stick around for the cocktails though) 😎
@@TheEducatedBarfly Wouldn't that be cream of coconut then, and not coconut cream? After doing some research about it myself, i have found only a single reference calling the sweetened product "coconut cream" and that was the smugglers cove recipe, but everything else refers to it as cream of coconut. It seems the history of the product begins when coco lopez was created, which gave birth to the "cream of coconut" market. Coconut milk, coconut cream and cream of coconut even have specific descriptions laid down by various government bodies and can only be labeled as such in some areas. not that this is really that meaningful, the drink was fantastic, and I am a big fan of your channel. on a separate note, with doing these tiki/rum drinks, have you considered doing a hurricane? Not many videos on an original hurricane with fassionola out there, I think people would love to see that original recipe.
@@bonehead0816 Hey! So i say to each their own on this when I say coconut cream i mean sweetened I always see it as "coconut cream" in cocktail books. I do use the Smuggler's Cove recipe for house made though. I shot an episode on a Hurricane but used alternate specs because fassionola is a seasonal product and I couldn't get my hands on it. So I will shoot another episode later when I get it.
Place coring tool beside cut/headless pineapple 🍍 tie a string or place a piece of tape 1.5” lower then the top of the pineapple on the tool. Use tool until the string/tape reaches the top of the pineapple. Boom 💥 sorry my carpentry side had to type this. Will be trying this drink soon.
Speaking of custard, is there any good cocktails using advocat? We have this locally made rhubarb fin up here in vancouver and I been thinking of a rhubarb and custard cocktail, but havnt dug in to perfecting it yet
Love Willeford - especially his fifties stuff set in California (Pick-Up, Woman Chaser, High Priest...) Oh, and "Cockfighter", which was turned into a lousy B-movie featuring a teenage Ed Begley in the seventies. Nobody will ever write sleezebags like the late great Mr. Willeford.
I have all these ingredients except for the Pineapple Rum. Bought a pineapple today. What other cocktail would you suggest making in a hollowed pineapple?
@@TheEducatedBarfly since I only have fresh pineapple, I'll have to try that next time I have frozen pineapple on hand. Guess I'll try some kind of pimped up pina colada :) Thanx again
mmmmmmmmmmmmmmmm Good! Used Averna for my amaro float, Wray & Nephew to sub for Smith & Cross, my homebrew coconut creme..., but had the uber-good fresh pineapple for a mug with DOUBLE Surfside Sips Bamboo 8" Glass straws for that brain freeze-speed first draw!! Oh Ya! (This counts for extra-heat defense on a Texas Summer afternoon!)
@@TheEducatedBarfly Sad to hear. You did well in the scene you showed, and even before that, my 13 year old son(lol) and I both thought the premise would have been great.
0:37 "Obviously somebody's been googling my name." I was one of them. Guilty. I felt so called out. Found it really cool what else you've done like acting! The presentation on this cocktail is phenomenal. That cinnamon fire 😱🍍🔥
Looks awesome! I love the Stiggins as well, makes a killer Daiquiri :) Do you know of any Plantation rum that would be nice to repace the Smith&Cross with?
okay this is a helluvan episode. nice!!! also I hate to be that guy but im gonna take one for the team: any known subs for the licor 43? either another product or homemade concoction.
It's Vanilla liquor with added spices so you're not gonna get an exact match but you could use vanilla extract or the version Galliano that doesn't have anis
@@TheEducatedBarfly Thanks! Keep up the great work! (and also keep the tiki coming, as Im about to make a big amazon/liquor store trip getting my tiki on with the rums, liqueurs, and ingredients needed, so the more recipes the better!!)
Andrew Jordan no no no more auditions for Leandro, I hung up my spurs a couple years back. I am focusing on this channel and hopefully will be able to make it my main income someday soon
@@TheEducatedBarfly You worked with James Franco in Sal, who worked with Alicia Silverstone in King Cobra, who worked with Kevin Bacon in Beauty Shop. Heck, you're practically brothers!
@@TheEducatedBarfly highly convinced my former employer uses your channel as a basis for their entire liquor program (almost all of your bottles are familiar to me because of Slows BBQ). Kudos for your influence!
Looks awesome! I love the Stiggins as well, makes a killer Daiquiri :) Do you know of any Plantation rum that would be nice to repace the Smith&Cross with?
Plantation makes A LOT of different rums. However I’m not familiar with any similar to Smith & Cross. The latter is a Jamaican rum with that unique “funk” that good dark Jamaican rums are known for. In my mind the closest flavor profile to it is Coruba Dark, another Jamaican rum. Coruba is 80 proof whereas Smith and Cross is 114 proof. As such I’d use 1 ounce of Coruba instead of 1/2 oz in this recipe. Smith & Cross is an excellent rum. You should buy some. Last time I paid $29 for it.
I traveled to Los Angeles to visit friends and see a concert last week, while there I decided to try and meet Leandro at his bar Coles... Long story short he made me this drink, and it was phenomenal!!! Thanks again Leandro for being such a gracious host!
rockthebuilder aw man! Thanks for coming by was great meeting you and hope the concert was awesome!
Thanks Leandro it was really great meeting you too. We made it to the concert and had a great time! Overall it was a really fantastic trip.
Dude, what did they charge for this drink?
@@sumyupee HAhah I was thinking the same
This channel is actually one long audition for the remake of the movie Cocktail, he’s probably gonna get the role.
I say stop making such a big deal about the long histories you do for the drinks you make. That's one of the things that I really like about your channel, and it's interesting and unique!
Watching you core the pineapple triggered my ptsd from the one time we did a tiki popup at my restaurant and put a drink on the menu served in a pineapple and decided to core them to order.
It’s a $20 cocktail, I’m sure we’ll only sell a few.... wrong again!
Most popular drink that night.
lesson you learned? No matter how expensive it is a fresh pineapple as a glass is always the most popular cocktail of the night!
Pineapples this time of year are $0.99 a piece. Score!
Just found this channel... been binge watching videos. I know nothing of cocktails but find this utterly fascinating! But I got to say that clip was amazing! Great actor as well as a fantastic bartender! And may I say be still my heart for all the ladies... what a heart throb! Keep it up!
I found you on IMDB and it was kind of surreal! I love film, so it was a cool crossover type moment to see two of my hobbies overlap in the personage of yourself. Personally, I’m glad you went down this road. Had you stayed in acting, I and many others would have missed out on so much valuable cocktail advice and so many good recipes.
I cored the pineapple. I also replaced the Licor 43 with Galliano.
You should try making the cocktail and drinking it (or several) while you do the history
Your acting skills are really good! I was way surprised
"We want really cold ice and you'll see why in a bit"
Leandro I can see the torch
I love learning the stories and history behind cocktails, and the custom ones are no different. This looks amazing and I'd love to try it!
I never looked you up, never knew about your history with acting. I have to tell you though that scene was impressive. It genuinely made me want to watch the film! Well done!
Hey thanks!
Hey Leandro! I just tried this cocktail and it is amazing I have to thank you for your creation! I actually don't have any Amaro do Angostura on hands so I used regular angostura aromatic bitters ,1 dropper and the same amount of an homemade anise and hibiscus tincture as a float. Turned out great! The caramelized sugar cube and flamed cinnamon definetly is a sensory experience and totally compliments the cocktail
Damn, dude. I wanna see more of your acting. That was awesome. 😲
I should have skipped forward to the actual mix. Great drink my friend.
Well you can’t tell us all that and not tell us WHY we can’t see the movie, you’re killin us here man
my thought process says painters tape. Raise the pineapple corer up about an inch from the bottom and put a piece of painters tape to mark the depth. Now to watch the rest of the video...lol
I.... wanna see that movie. Seems Elmore Leonard/Tim Dorsey-esque.
Get back into acting man. You would play a pretty good bar tender.
Half Hour LOL that’s what I heard maybe I should remake the movie cocktail!
@@TheEducatedBarfly or remake every single scene in Law and Order, NCIS, Bones where the bartender non-chalantly talks to the police about a regular while drying off a single glass.
Half Hour yes! That would be amazing! Maybe I will LOL!
The entire time watching this I was saying, “But what about the Angostura?” Lol. I have all the ingredients except the pineapple corer and the Angostura Amaro. I’ll sub in another amaro. As a general comment to others if your not familiar with Plantation rum you have got to purchase Plantation Original Dark. It’s ungodly good and at my local booze store it costs $19 for 750 ml bottle. I know rums. I have a lot of rums. Plantation Original Dark puts most $50 rums to shame. It has got to be the best booze deal on planet earth. I shake my head every time I’m in the booze store and someone reflexively grabs a bottle of Barcardi swill and passes up Plantation.
Can confirm, OD is exceptional.
I just wish I could find Plantation rum in my local stores. I have to order all decent rums online and pay for shipping. 🥺
I don't think they should call it a pineapple "corer" if it leaves the core and you have to cut it out.
Maybe rename it "meater" or something more snazzy?
Poor lonely amaro. Forced to sit and watch as his friends all got in on the action but he was stuck on the sidelines. Forgotten and alone....
@ In his defense he did do a small amaro float at the end.... because Marius reminded him. All hail Marius. The brains of the operation.
OOOOH man! Brains of the operation? Ouch LOL. Marius is great though! Glad he reminded me, I am truly forgetful....
@@TheEducatedBarfly If it makes you feel any better that technically makes you the eye candy.
MrEmeralddragon LOL
Is coconut cream used here similar to that of coco Lopez?
I got to know you (a little) for being specific on cocktails, incredibly surprised to see you in a movie…. Acting…. Please take it as a compliment even just for a scene you nailed it. (I’m more into cocktails than pulp movies so i’ll stick around for the cocktails though) 😎
Btw… where is marius? Is he the naked guy being tortured?
Make this your third or fourth cocktail of the night so you don't have to make a second one, because Jesus, that's a lot of prep. 😂
I need to see this short film. Just read the book. It was wonderful in its own messed up way. Looks like you played Larry 'Fuzz-O'?
Could you clarify, are you using coconut cream(unsweetened high fat coconut milk) or cream of coconut (sweetened product, like coco lopez)?
bonehead0816 I combined a 1:1 ratio of coconut milk and simple syrup to make Coconut Cream
@@TheEducatedBarfly Wouldn't that be cream of coconut then, and not coconut cream? After doing some research about it myself, i have found only a single reference calling the sweetened product "coconut cream" and that was the smugglers cove recipe, but everything else refers to it as cream of coconut. It seems the history of the product begins when coco lopez was created, which gave birth to the "cream of coconut" market. Coconut milk, coconut cream and cream of coconut even have specific descriptions laid down by various government bodies and can only be labeled as such in some areas.
not that this is really that meaningful, the drink was fantastic, and I am a big fan of your channel.
on a separate note, with doing these tiki/rum drinks, have you considered doing a hurricane? Not many videos on an original hurricane with fassionola out there, I think people would love to see that original recipe.
@@bonehead0816 Hey! So i say to each their own on this when I say coconut cream i mean sweetened I always see it as "coconut cream" in cocktail books. I do use the Smuggler's Cove recipe for house made though. I shot an episode on a Hurricane but used alternate specs because fassionola is a seasonal product and I couldn't get my hands on it. So I will shoot another episode later when I get it.
Putting pineappel fronds on top of a cut pineapple feeelings like scalping a decapitated corpse and putting the scalp on the neck stump.
i have the same pineapple "decorer" :D so its my DUTY to make this drink!!
Place coring tool beside cut/headless pineapple 🍍 tie a string or place a piece of tape 1.5” lower then the top of the pineapple on the tool. Use tool until the string/tape reaches the top of the pineapple. Boom 💥 sorry my carpentry side had to type this. Will be trying this drink soon.
OH! I doing this the next time I make a pineapple shell.
Speaking of custard, is there any good cocktails using advocat? We have this locally made rhubarb fin up here in vancouver and I been thinking of a rhubarb and custard cocktail, but havnt dug in to perfecting it yet
Gin, not fin, stupid auto correct
Oh shit the flames cut me off guard
Me, feeling tense/anxious/on edge: “Yay, another Educated Barfly video ... perfect thing to calm my nerves!”
Me, watching Leandro’s movie:
ouch! Sorry!
@@TheEducatedBarfly , all good - that’s what double-tap/FF is for!
Love Willeford - especially his fifties stuff set in California (Pick-Up, Woman Chaser, High Priest...) Oh, and "Cockfighter", which was turned into a lousy B-movie featuring a teenage Ed Begley in the seventies. Nobody will ever write sleezebags like the late great Mr. Willeford.
Leondro. That clip was awesome.
How about an episode in that character?? What does a maniac drink?
I always fuck it up when I cut the core
I appreciate any reference to El Sereno Middle School
Waitress:we have a birthday party of 18,and they all want one.🍍🍍🍍🍍🍍🍍🍍🍍🍍🍍🍍🍍🍍🍍🍍🍍🍍🍍
Deshawn Mccall 😂 NEVER!
Woooooah Leandro used to look like Jim Morrison !!
I have all these ingredients except for the Pineapple Rum. Bought a pineapple today. What other cocktail would you suggest making in a hollowed pineapple?
Ummm definitely a dole whip spiked with rum
@@TheEducatedBarfly since I only have fresh pineapple, I'll have to try that next time I have frozen pineapple on hand. Guess I'll try some kind of pimped up pina colada :) Thanx again
The Boo Loo is classically served in a pineapple shell.
mmmmmmmmmmmmmmmm Good! Used Averna for my amaro float, Wray & Nephew to sub for Smith & Cross, my homebrew coconut creme..., but had the uber-good fresh pineapple for a mug with DOUBLE Surfside Sips Bamboo 8" Glass straws for that brain freeze-speed first draw!! Oh Ya! (This counts for extra-heat defense on a Texas Summer afternoon!)
Could I sub out the Licor 43 with Galliano?
You can, but it's going to change the flavor. But give it a try :)
won't the lemon juice make the coconut cream curdle?
Marcus Ekornes not if everything is cold. Curdling happens more quickly at higher temps
Nice one...
Thanks for sharing...
nice acting, not bad at all.
So… What would it take for this movie to see the light of day…
Oh man….I would love it to be released but don’t think it’ll happen
@@TheEducatedBarfly Sad to hear. You did well in the scene you showed, and even before that, my 13 year old son(lol) and I both thought the premise would have been great.
Getting some Dexter Morgan vibes from that clip there.
Huh... also set in Miami.
And also shot in Los Angeles, for Miami.
0:37 "Obviously somebody's been googling my name." I was one of them. Guilty. I felt so called out. Found it really cool what else you've done like acting!
The presentation on this cocktail is phenomenal. That cinnamon fire 😱🍍🔥
thought it was funny that people googled me, I do that too LOL!
P.S. This episode happened in part because of you so thanks!
Leandro, I've just come to this video. WTF where can I watch Strange!!
EDIT: Now this is a 'Cocktail' wicked.
A spoon would have been a better tool to take the core out.
yeah thats true the knife was a bit clunky.
Yes. There are even small spoons that are serrated on the front edge.
Did I miss it or did you not use the Angostura Amaro?
I forgot it and did it at the very end
As always the best of you friend
Love the vids keep up the good work.
What was the Angostura for?
Daniel Alvarez del Castillo I added a quarter ounce float at the end LOL
@@TheEducatedBarfly yeah, I wrote the comment before hehe, sorry
Where can we find the movie ?
It is unavailable at the moment, for legal reasons...
Looks awesome! I love the Stiggins as well, makes a killer Daiquiri :) Do you know of any Plantation rum that would be nice to repace the Smith&Cross with?
Mikael Karlsson Xaymaca could work. Not quite as ‘funky’ as S+C though.
okay this is a helluvan episode. nice!!!
also I hate to be that guy but im gonna take one for the team: any known subs for the licor 43? either another product or homemade concoction.
It's Vanilla liquor with added spices so you're not gonna get an exact match but you could use vanilla extract or the version Galliano that doesn't have anis
@@TheEducatedBarfly Thanks! Keep up the great work! (and also keep the tiki coming, as Im about to make a big amazon/liquor store trip getting my tiki on with the rums, liqueurs, and ingredients needed, so the more recipes the better!!)
Are all your videos done in one take?
Yes :)
That clip was awesome! Do you still audition? Or is it this your gig now? (Besides Coles)
Andrew Jordan no no no more auditions for Leandro, I hung up my spurs a couple years back. I am focusing on this channel and hopefully will be able to make it my main income someday soon
7:03 Mood...
I heard that when you were acting, Marius was your stunt double.
You're Bacon Number is only 3! Congrats!
😂
So I’ve worked with an actor who’s worked with an actor who’s worked with Kevin Bacon?
@@TheEducatedBarfly You worked with James Franco in Sal, who worked with Alicia Silverstone in King Cobra, who worked with Kevin Bacon in Beauty Shop. Heck, you're practically brothers!
Maybe Tipsy Bartender can teach you on how to turn a pineapple into a cup😂
Thats a fuckin over the top drink. Whats something like that cost at a decent bar? Like $23?
what about the ango amaro!!!!!!!!!!!!!????????!!!!!!! wth
I woulda used Advocaat
If anyone ever orders this at my bar I'm spitting in their face lol
LOL. If they do they've been watching this channel!
@@TheEducatedBarfly highly convinced my former employer uses your channel as a basis for their entire liquor program (almost all of your bottles are familiar to me because of Slows BBQ). Kudos for your influence!
*watches half the video*
Leandro: an ounce of coconut cream
me: FFS guess I'm never making this
(i hate coconut)
dizzygunner :(
Ohohoh - Licor 43 is one of the worst spanish liquors (they mix it with coke).
What a waste of Red Label Lemon Hart 151...
nah...it's never a waste when setting things on fire...
For gratuitous violence and profanity you get a nice little dislike. But otherwise really nice bartending work, thank you.
Looks awesome! I love the Stiggins as well, makes a killer Daiquiri :) Do you know of any Plantation rum that would be nice to repace the Smith&Cross with?
Plantation makes A LOT of different rums. However I’m not familiar with any similar to Smith & Cross. The latter is a Jamaican rum with that unique “funk” that good dark Jamaican rums are known for. In my mind the closest flavor profile to it is Coruba Dark, another Jamaican rum. Coruba is 80 proof whereas Smith and Cross is 114 proof. As such I’d use 1 ounce of Coruba instead of 1/2 oz in this recipe. Smith & Cross is an excellent rum. You should buy some. Last time I paid $29 for it.