@@thatdudebro if I went over to someone's house and they offered me a martini, then gave me a shaken glass of straight vodka with lime peel, I would leave
I love this series! such a great way to get to know the different personalities and philosophies of each bartender and cocktail. I particularly find the Japanese bartender so fascinating.... 3 years to make a martini and still practicing.... is that not the most Japanese thing ever?!?!
I had the opportunity of tasting mr watanabe's martini while he worked at angels share and I'll never forget it. I made it a tradition to have one every year on my yearly trips to NYC. It is a bucket list item for anyone that really enjoys cocktails.
Gotta be honest; that was really THE video format. Type of bar will tell you a LOT about the type of bartender and drink you’ll get. The customer knowing exactly where they are is crucial to the experience.
"If I wanted a dirty martini, I'd just go swim in the ocean." OMG YES. I love the opinionated bartenders about stirring and gin. Cocktail snobs are THE BEST.
“It’s so fascinating to see each bartender’s unique way of making a Martini! Truly shows that the art of mixology has no limits. This video is amazing!”
The craft guy is spot on in most of what he says, though I much prefer a 3-1 ratio. The key to the martini really is chilling everything in advance in the freezer to maximise coldness and minimising dilution. The drink is all about a bracing hit of interplay between the botanicals in the gin and the vermouth.
love this series!! i look forwards to seeing how each of them does it differently, but i esp. love the tiki bartender and experimental bartender vs the japanese bartender for their different takes on the drink - the very classic/sort of epitome of the basic drink vs. playing around w the basic cocktail is neat to see.
Thank you for introducing me to this amazing range of Martinis! That would be one epic night on the tiles to bar hop between these inventive bartenders & mixologists!
Cannot express the excitement I felt with the Donohue's representation...having had many of these martinis myself, the Donohue's & Pebble Bar are some of the best in NYC
@@aarontwisted951 hes sipping part of the cocktail while observing the area/looking for his target, also if the shaker ends up containing more liquid than fits in the martini glass there would be less alcohol even if he knocked it back
Really enjoyed these, even if I’d never make some of them. I’m a 15:1 ratio fan myself and kind of err towards direct martini (mix it in a container and keep it in the freezer overnight - dilution is over rated). Great film!
I might be bias as an Asian but I would prefer the Japanese martini. It's significantly more diluted than a traditional martini so it's easier for me to drink
1:32 I heard a learned conversation regarding this issue. One theory was that he (James Bond) was asking for the martinis “shaken, not stirred” because he wanted the ice chips in the drink to dilute it a bit-to help keep his edge. As he is fictional, and his creator long dead, we will never truly know, but it sounds like the sort of thing Sir Arthur Conan Doyle might have done.🤗
I love the neighbourhood bartender saying go swim in the ocean for a dirty martini is legit. That's how I make my dirty martinis, it's just ocean brine and i love them
The "experimental bartender" put on a real show there (better than the "flair bartender IMHO." I think that's a nice plus. I have tended towards vodka martinis, but now I think I will give gin another try, perhaps with the Monkey 47 brand.
@@marekochotnyI’d bet he’s only doing it for the look but maybe he’s using the rings like he would sleeve garters. Maybe the rings help keep the gloves super tight on his fingers.
The first dude didn't get the "dry" thing... Dry means less sugary, and, given dry vermouth has more sugar than plain dry gin, putting more vermouth makes the martini less dry in the end
the best gin is the last one for me , Tanqueray Ten (more citrucy). As a vermouth, I use a genovese aromatised wine : Corrichinato (has some bitterness). I like a 6 to 1.5 ratio. I also like to use a grapefruit aromatised vodka in a different recipe : 4.5 gin, 1.5 vodka, 1.5 Noilly-Prat.
On the one hand, I don’t have much patience for pedants who whine about martinis having vodka or being shaken - get a grip: there are lots of ways to do a cocktail. On the other hand, let’s not call a glass of cold vodka a “martini;” it’s just vodka, dude.
I saw some interesting martinis and I also saw some strange vodka cocktails.
pretty much sums it up. the shaken ones tho. yeeeeesh. i think a shaken glass of vodka is more self punishment than it is a cocktail.
@@thatdudebro if I went over to someone's house and they offered me a martini, then gave me a shaken glass of straight vodka with lime peel, I would leave
I mean rug munchers really do be like that 😂
I agree😂
that japnese dude is a pro fr
I don't think he made any noise stirring that.
There is a strong tradition for bartenders in Japan. Even a basic bar in Japan needs to be highly professional and precision trained.
@@kodaschilllounge7483literally watch the anime Bartender and that’s how it is 😭
5:24 putting your rings on the outside of a latex glove is wild 😂
Thought they were rings attached to his little measuring thingy
Is no one gonna talk about the dude calling straight up vodka a martini
hey now there was lime peel in it
removed everything that makes a martini but still want to keep the classy name
@@oldcowbb Yep, so many people want to drink a glass of chilled vodka (or gin), but call it a "martini".
@@swanslistener6130 yeah sh*t ton xD he even rimmed the glass with it but with pith, bitter side
@@willhk4809 the fancy glass calls to people.
I love this series! such a great way to get to know the different personalities and philosophies of each bartender and cocktail. I particularly find the Japanese bartender so fascinating.... 3 years to make a martini and still practicing.... is that not the most Japanese thing ever?!?!
Bartending in Japan is not a job. It's an art
Martini:
Martini, Japan:
@@Crazcosmopwnuhe's actually been bartending in the states for years. Angel's Share, Martiny's and his new spot L'Americana are all in NYC.
@@noggin6870 you can take the bartender out of Japan but you can't take the Japanese out of the bartender... or something like that
I had the opportunity of tasting mr watanabe's martini while he worked at angels share and I'll never forget it. I made it a tradition to have one every year on my yearly trips to NYC. It is a bucket list item for anyone that really enjoys cocktails.
Gotta be honest; that was really THE video format. Type of bar will tell you a LOT about the type of bartender and drink you’ll get. The customer knowing exactly where they are is crucial to the experience.
"Stirring will keep that velvety mouthfeel.... A little aeration never hurt anybody."
That’s why I avoid a “flair” martini
Posers
I just paused the video and had to come down to the comment to see if anyone mentioned this. Oy.
Just shows these bartenders have no idea what theyre doing...... smh
To be fair, he may be more concerned about ice chips or something. It definitely sounded strange to me as well, though.
I like the older school ones for the most part, but that Tiki one has me intrigued.
I’m DYING to try it but I just know my local bars likely won’t have half the ingredients…
Would happily drink these. Craft, Classic and Japanese ones would be my go-to. Classic and simple, but executed perfectly.
After watching that martini series, japanese style bartender still trying to find out making the best martini ever. Kiss the martini glass 🤘
What a true artist he is! So much attention to every single step. Meanwhile some of these "bartenders" might as well mix it up in a bucket.
"If I wanted a dirty martini, I'd just go swim in the ocean." OMG YES.
I love the opinionated bartenders about stirring and gin. Cocktail snobs are THE BEST.
any snob is a sad person
The Japanese bartender is so elegant ✨️ 🎩
I would love to have a drink or two with the Classic Lady 😳😩
Thanks for more of this series! Loving the personalities of all the bartenders and it's nice to see a few familiar faces. (Hi Tim Sweeny!)
I'd listen to Tim Sweeney berate me about cocktails all day, great feature!
“It’s so fascinating to see each bartender’s unique way of making a Martini! Truly shows that the art of mixology has no limits. This video is amazing!”
7:23 Not losing eye contact while stirring was wild 😩🇨🇱
The craft guy is spot on in most of what he says, though I much prefer a 3-1 ratio. The key to the martini really is chilling everything in advance in the freezer to maximise coldness and minimising dilution. The drink is all about a bracing hit of interplay between the botanicals in the gin and the vermouth.
Cocktail culture is astonishing. So many styles.
This is amazing, as a former bartender i've never before been so enraptured, enraged and engaged all while watching one video
Love the tip of expressing the oil on the stem!
6:41 Preach it, sister... 👌
You’re assuming I’m drunk then to taste them and not to get hammered
she's so deadpan and she's mother for that
love this series!! i look forwards to seeing how each of them does it differently, but i esp. love the tiki bartender and experimental bartender vs the japanese bartender for their different takes on the drink - the very classic/sort of epitome of the basic drink vs. playing around w the basic cocktail is neat to see.
Japanese Style is the winner for me!
Thank you for introducing me to this amazing range of Martinis! That would be one epic night on the tiles to bar hop between these inventive bartenders & mixologists!
Did I just watch someone pour vodka into a glass and call that a martini???
and most importantly, without egg white
never stop this series!!!
Cannot express the excitement I felt with the Donohue's representation...having had many of these martinis myself, the Donohue's & Pebble Bar are some of the best in NYC
Takuma rocking that armoury safari jacket. so nice
There's the idea that Bond does his martini shaken so it is diluted and he can stay sharp while working
More dilution doesn't mean less alcohol
@@aarontwisted951 But it will change how quickly you get drunk if it's diluted. He can take a sip of diluted alcohol and he won't be effected as soon.
@@aarontwisted951 hes sipping part of the cocktail while observing the area/looking for his target, also if the shaker ends up containing more liquid than fits in the martini glass there would be less alcohol even if he knocked it back
Speed Bartender is giving me major Violet Chachki energy in the best way
Really enjoyed these, even if I’d never make some of them. I’m a 15:1 ratio fan myself and kind of err towards direct martini (mix it in a container and keep it in the freezer overnight - dilution is over rated). Great film!
Would love to see the measurements and ratios on screen as well
I might be bias as an Asian but I would prefer the Japanese martini. It's significantly more diluted than a traditional martini so it's easier for me to drink
I cannot help but notice one of his teeth stands out when he's talking lol
5:02 Japanese guy cast a lemon chakra on that martini 👋 ✨ 🍋
Tiki bar represent!
Tiki enthusiast is it's own subculture, it over laps with surf, punk and rockabilly any more. lol
The "If i wanted a dirty martini id go swim in the ocean" had me rolling 🤣
I wanna see them try a pina colada or a bloody mary next
I love gibsons, I also think the Japanese guy is genuinely a master.
Thank you for another episode, love these!!
I'm going with the japanese martini for sure!
1:32 I heard a learned conversation regarding this issue. One theory was that he (James Bond) was asking for the martinis “shaken, not stirred” because he wanted the ice chips in the drink to dilute it a bit-to help keep his edge. As he is fictional, and his creator long dead, we will never truly know, but it sounds like the sort of thing Sir Arthur Conan Doyle might have done.🤗
Yes. His character is basically an alcoholic and he wanted some dilution.
"it sounds like the sort of thing Sir Arthur Conan Doyle might have done" maybe so but he definitely was not the author of any James Bond novel
I think the more logical explanation is that Ian Fleming (the author) did not drink hard liquor and just had no clue what he was talking about.
The Japanese gentleman is clearly the winner. The "classic" bartender also looked to make a fine drink.
was wondering when the next in the series would be, cant wait for the next
I know it's not popular, but I love the "Perfect" Martini, where it's a more classic level of "Wet", but the vermouth is split dry and sweet. mmm!
Love this! So many interesting variants, though I do adore my gin 😊
I can't believe the Flair Bartender made the best martini.
I don’t drink or enjoy alcohol but did enjoy this whole video.
I love the neighbourhood bartender saying go swim in the ocean for a dirty martini is legit. That's how I make my dirty martinis, it's just ocean brine and i love them
The "experimental bartender" put on a real show there (better than the "flair bartender IMHO." I think that's a nice plus. I have tended towards vodka martinis, but now I think I will give gin another try, perhaps with the Monkey 47 brand.
I'm big on dirty martinis. We keep a variety of different pickled items around to mix it up. My favorite is with caper berries.
The only thing tha would make this series better is if I could taste each cocktail.
I'm gonna like this series for sure 😅
Everyone here has their own method, but the Japanese guy makes the best cocktail.
I had a flair bartender tell me he could make pouring water look cool.
I love these, more please!
Blue cheese stuffed olives is a must for me
I love Gibsons. I make them all the time
Never pour out vermouth. If you only want a tiny bit of vermouth in a martini, use an aerosol spray.
This serie is becoming one of my favorite on Epicurious
Love that video format
I love the Japanese bartender!
I learned I have very strong olive opinions. And a very strong gin v vodka opinions.
Definitely looks delicious
Love this series!
The "tiki" bartender straight up told us why she didn't want to be called "tiki," yet all you did was put the word tiki everywhere.
Gibson boy here 🍸
Rings over hygienic gloves ? What exactly was the purpose ?
Im thinking he probably had a cut or something and a glove was the easiest way to cover it up
@@haleecassidy1970 that doesn't exactly explain the rings
why is youtube asking me to rate your comment
@@marekochotnyI’d bet he’s only doing it for the look but maybe he’s using the rings like he would sleeve garters. Maybe the rings help keep the gloves super tight on his fingers.
hes experimenting duh
Classic only with Gin
I like mine dirty. And I want 3 olives on a toothpick so i can have a snack when I'm done.
Japan for the win, as always.
I wish I could find the credits with the bartenders names
🤔The subtitles didn't help?😉
I have never seen anyone do what the steakhouse bartender did to make that martini... might have to try that
watching this even tho im not drinking nor want to be bartender
Oh, I need MikeMGTV to react to this
Just say you want chilled vodka in a glass
great 1 . thank you
The first dude didn't get the "dry" thing... Dry means less sugary, and, given dry vermouth has more sugar than plain dry gin, putting more vermouth makes the martini less dry in the end
I barely even drink but I want a martini now
this is so cool!!
the best gin is the last one for me , Tanqueray Ten (more citrucy). As a vermouth, I use a genovese aromatised wine : Corrichinato (has some bitterness). I like a 6 to 1.5 ratio. I also like to use a grapefruit aromatised vodka in a different recipe : 4.5 gin, 1.5 vodka, 1.5 Noilly-Prat.
Laura Royer looks like a strict school principal
I come to these videos for Katie
I ordered a vodka dirty martini with a blue cheese olive in it and my fiancé gagged at it lmao I love them tho
I prefer a more classic approach: Monkey 47, Beluga Vodka, Cocchi Americano (since Kina Lillet is gone) and an orange zest.
Love the variety! Always skip flair bartender.
"I'm not a cocktail bartender so I don't strain" proceeds to dump half the drink all over the bar
The overdilution is the reason James Bond orders it shaken. He wants to be less drunk than people think he is.
so interesting
nice comparison
I love getting high ASF and remembering this yt page exists
so, shake vodka and dont shake gin. got it.
Yeah vodka has potato oils so you want to break those down kinda like how you would stir peanut butter
Video editor know what they were doing, making us see doubles...
Classic with lemon not onion
Homeboy has the og busta rhymes hair 😂
Delicious
Love tiki drinks, but she lost me at orgeat in a martini 😂
I feel you ... I would still drink this. I would call this a Martiki instead lol
A little strange but only a barspoons worth isn’t too too crazy
On the one hand, I don’t have much patience for pedants who whine about martinis having vodka or being shaken - get a grip: there are lots of ways to do a cocktail. On the other hand, let’s not call a glass of cold vodka a “martini;” it’s just vodka, dude.
Did she say “coach-ey”??
And “Noley” 😂
@@TheAlgomaloyeah. Oh well.