It makes me so happy to see a professional stirring with the knob end of the bar spoon. I thought I was a noob for tending towards it, but it offers so much better control of the ice
Steve you're a legend! I've been watching you on youtube for a good couple of years now and you make cocktail making, simple and easy to follow. I agree with you, Negroni at No.17 what's going on in the world!? Keep it going, love the book, love the channel
I live in Arizona where all the citrus grows and grapefruit is just too bitter for me. I can use it if I mix it with lemon or lime, but I don't enjoy a traditional paloma, but take my opinion with a grain of salt!
i think it's awesome that you used metric for the paloma and daiquiri recipes!!! still ratio-based cocktails... i'm in the US, but always assumed it would be annoying for the rest of the world to measure out 15ml/22.5ml/30ml/45ml/60ml. idk... maybe that's just how cocktail culture IS around the world??
I’ve always used those specs… I know many people that pour 20ml instead of 22.5ml, etc. our standard measures are 30ml so it makes sense… whilst the UK measures are 25ml.
That jungle bird broke my heart. Should have 1.0 Campari, and the sugar should be Demerara or maple. Shouldn’t come out yellow looking like that 😓 love you tho Steve!
Could be food coloring dye in the "fresh" pineapple juice and/or the 0.5oz of Campari. Steve's recipe in his book calls for 0.75oz of Campari which I find to be a good amount. I use canned pineapple juice and I get the correct color. Just made one with demerara syrup, it's good but not that different from simple syrup.
@@StevetheBartender_ I think I’m either hitting them too hard or shaking too much. They are branded tins. How long am I supposed to shake them? I’ve been shaking for like 1-1.5 minutes I think.
No Aviation? No Sidecar? No OLD-FASHIONED?! The UK should stick to their ESBs and Ciders 😂 Joking aside, great video. I really like an Ultima Palabra over a Last Word, my favorite cocktail!
Now this got me thinking: what about Australia 10 top most requested cocktails from the nighscene ?!? I wonder this list will show us some different cocktails.
Yes, technically the whiskey sour doesn’t have egg white. Adding egg white becomes a Boston sour BUT nowadays it’s very common to serve a whiskey sour with egg whites and still call it a whiskey sour.
Yes, that's correct. That's why I said "my favourite ratio is 6:2:1" followed by "this one is actually different" and went on to make the Diffords version 👉 14:15
@@StevetheBartender_ Ah fuck. Sorry. I was just off a sixteen hour AFD and was half listening, half watching with headphones, and I missed the “my favourite part”. I just heard the reference, and saw it flash up whilst I was doing something. Sorry about that. 10:3:2 has been my go to for about fifteen years. Love the ratio.
Already from the first Paloma I can tell you this is not practical at a bar especially when there is soda at a bar and you have grapefruit juice adding the cheap squirt doesn’t make it better
You skipped the most interesting parts! Missing some commentary on the recipes or taste of each. We can look up the recipes ourselves but want to learn something from you!
Links mentioned...
Join the STB Bitters waitlist: bit.ly/cocktail-bitters
Watch Part Two: ua-cam.com/video/ivPsTRQ4t5M/v-deo.html
Download recipes: bit.ly/get-cocktail-recipes
Threefold Dry Gin: bit.ly/threefold-dry-gin
Steve’s smile mid shake always gets me 😄
Saaaame! I call it his signature "pop-smile" love it
It makes me so happy to see a professional stirring with the knob end of the bar spoon. I thought I was a noob for tending towards it, but it offers so much better control of the ice
Either way works well!
I do that all the time.
Don’t stir your drinks with your knob 😂😂
@@drastmannen especially if you’re working at a bar. Guests get weird about it.
@@StevetheBartender_id pay extra…
Expected a 5 drink episode again but got 20
Cheers and thanks Steve ❤❤
There are more big compilations coming!!
@@StevetheBartender_ hell yeah
Steves smile mid shake brings the world joy
The video is great. The drinks are great. The number of "smile shake" we got is amazing!
The smile is back!
It never left!
A great presentation as usual Steve, Im glad I tuned in :)
Thanks David! 🙏
Steve you're a legend! I've been watching you on youtube for a good couple of years now and you make cocktail making, simple and easy to follow. I agree with you, Negroni at No.17 what's going on in the world!? Keep it going, love the book, love the channel
Thanks so much Paul - I really appreciate the kind words and glad to hear you’re enjoying the book! 🙌
My upcoming “top 20 gin cocktails” video will rectify things and give the Negroni the respect it deserves 😉
Terrific list Steve!! There are some amazing gems here!! The cocktail bitters sound amazing! Love Difford’s!!
Thanks Christine! Latest batch of chocolate bitters is tasting awesome!!
@@StevetheBartender_ Okay Steve I will be in Australia in the next few months - I have to get these bitters! You rock!
I can send the bitters worldwide… get in touch and I’ll organise you some gin instead!
Steve the Bartender, cool video keep up the good content
Never actually had a Paloma… looks like it would be a banger in the summer! Will definitely give it a go. Cheers Steve!
I live in Arizona where all the citrus grows and grapefruit is just too bitter for me. I can use it if I mix it with lemon or lime, but I don't enjoy a traditional paloma, but take my opinion with a grain of salt!
Love the smile Steve!
I’ve even seen bars with kegged Paloma’s! A must have on the cocktail list
Love that!
I made a cross between a manhattan and old fashioned yesterday with the addition of Amaro Nonino, was delicious as hell
awesome as always
The paper plane is my no 1 drink lol
i think it's awesome that you used metric for the paloma and daiquiri recipes!!! still ratio-based cocktails... i'm in the US, but always assumed it would be annoying for the rest of the world to measure out 15ml/22.5ml/30ml/45ml/60ml. idk... maybe that's just how cocktail culture IS around the world??
I’ve always used those specs… I know many people that pour 20ml instead of 22.5ml, etc. our standard measures are 30ml so it makes sense… whilst the UK measures are 25ml.
awesome video thank you
LOVE IT!
I see a nice Fortaleza behind you. Cheers mate!
Sooo tasty.
Love the label on the new gin
Thanks Erik! We use a company called Voice Design... they do a hell of a job with our labels!
Hello sir.I am from Sri Lanka.I always watch your videos❤.I need your cocktail recipe book. Can I responsibly look after that book?
Thanks for watching! I have a list of book stockists here: cocktailguide.com cheers!
You gotta try making a cocktail with Barti rum, its a sweet, seaweed based rum out of Wales
whoever gets to drink those is having the best day
remember gault millau event, I've made about 800 french martini in 2 hours in two blenders
no chance for pink colour 😅
That jungle bird broke my heart. Should have 1.0 Campari, and the sugar should be Demerara or maple. Shouldn’t come out yellow looking like that 😓 love you tho Steve!
Could be food coloring dye in the "fresh" pineapple juice and/or the 0.5oz of Campari. Steve's recipe in his book calls for 0.75oz of Campari which I find to be a good amount. I use canned pineapple juice and I get the correct color. Just made one with demerara syrup, it's good but not that different from simple syrup.
The original recipe called for simple syrup and 0.5 oz campari (for 1 oz of dark rum)
Lol - I made sure I mentioned that I was using Difford's specs, not mine! Hehe.... a black rum and only 0.5 oz of Campari will make it that colour...
I legitimately made the french martini last weekend with that exact recipe and mine was purple. No idea why yours wasnt! 🤣
It's probably my old chambord that I don't use.... 😁
Glad you posted Steve. Not seen much from you on UA-cam since the Obvious..Hope you are well 👍🏻
I have mostly been posting weekly… just haven’t been able to the last couple weeks as my video editor was unavailable.
@@StevetheBartender_Cool keep em coming 👏
I think the Negroni/Boulvardier are both good to here at the house
Steve, I need your help. My tins always end up too vacuumed to where I can’t open them. Am I shaking my espresso martinis too much?
Chances are the tins are not perfectly made for one another… are they branded? ..or perhaps you might be hitting them too hard to stick them together?
@@StevetheBartender_ I think I’m either hitting them too hard or shaking too much. They are branded tins. How long am I supposed to shake them? I’ve been shaking for like 1-1.5 minutes I think.
You don’t need to knock them together hard.. the ice will cool the steel making it form a tight seal. Shake for 10-12 seconds.
That adorable tiny can of grapefruit soda!
That is quite a list.
Definitely a few staples that are missing!
@@StevetheBartender_ you could write a book or two on the staples 😉
@@stephane.foisy.186 That he could
Steve when he finds the camera while shaking: :O :D
How could you not go through a bottle of Kahlua or Baileys in 5 years?
I have never had them in my home!!
I drink a lot of liquor and find both of those disgusting
They're not for me.. too sweet.
I adding it to my weekend morning coffee ☕❤
No Aviation? No Sidecar? No OLD-FASHIONED?!
The UK should stick to their ESBs and Ciders 😂
Joking aside, great video. I really like an Ultima Palabra over a Last Word, my favorite cocktail!
Yeah surprising but it’s a somewhat flawed approach (ranking by page views).
Where are you putting them?
In the fridge.
Now this got me thinking: what about Australia 10 top most requested cocktails from the nighscene ?!? I wonder this list will show us some different cocktails.
I imagine the negroni would be higher up the list if it weren't so easy to remember how to make lol, no need to search the recipe
Where do all the cocktails go after he makes them for the purpose of the video?
You actually didn’t need any foamers for the whisky sour. That one doesn’t use foamers. That’s the Boston sour that uses foamers
Yes, technically the whiskey sour doesn’t have egg white. Adding egg white becomes a Boston sour BUT nowadays it’s very common to serve a whiskey sour with egg whites and still call it a whiskey sour.
Bro seems like an amazing bartender.
Thank you sir! 😅
What are the 20 most popular cocktails amongst cocktailmakers?
Good question...
What did you think of the Manhattan? Was it good/bad/okay?
In Uncle Roger voice: "Change to Mister Black, correct."
I refuse to believe that the whiskey sour, the Manhattan, and the paper plane were not in the top 10. Controversy! 😀
Well, to me anything with aperol or vermouth is on my dislike-list, so for me it resonates
@@e.j.bosman7728 I feel the same way about campari, but I know I'm in the minority on that opinion. 😜
I know hey!! That was the issue with ranking them based of a website's page views...
Haha what happens to these cocktails
They get sent to the Island of Misfit Drinks!
They get used for the thumbnail photo 😅
@@StevetheBartender_ haha
They get donated to local schools. 😂
They were for the filming crew.
That’s definitely a “Diffords 10:3:2” Daiq, not 6:2:1…
Yes, that's correct. That's why I said "my favourite ratio is 6:2:1" followed by "this one is actually different" and went on to make the Diffords version 👉 14:15
@@StevetheBartender_
Ah fuck. Sorry. I was just off a sixteen hour AFD and was half listening, half watching with headphones, and I missed the “my favourite part”. I just heard the reference, and saw it flash up whilst I was doing something.
Sorry about that.
10:3:2 has been my go to for about fifteen years. Love the ratio.
Haha no stress mate 👍
I’m already dubious of this list. No way there are 18 cocktails better than a Cosmo.
Haha, love this comment.
Already from the first Paloma I can tell you this is not practical at a bar especially when there is soda at a bar and you have grapefruit juice adding the cheap squirt doesn’t make it better
Stop making eye contact with me like that. It’s late
😉
whaaat??? no mojito??? come onnnn, Who voted for this list?
It wasn’t voted. It was based on website page views. I explained this in the first 30 seconds 😅
A misleading label from a US food and beverage company? So weird.
I sure hope he didn't drink that opened, cupboard stored, sat for five years baileys
Shockingly it tasted fine.
You skipped the most interesting parts! Missing some commentary on the recipes or taste of each. We can look up the recipes ourselves but want to learn something from you!
Skipped because of so many cocktails (it was already 40+ mins).
Won't use Bailey's again?????? Why... How... Life without Bailey's is no life
Lol....how do you drink it? Neat? Over ice? Mixed?
@@StevetheBartender_neat from the bottle, with a straw !
There's this weird smile to camera you do when you're shaking the drink that is so creepy. It's like you've spiked the drink or something.