Like you, I've always favored the CRN2. I've known of the CRN1, but this video reminded me I have to give it another chance. Oh my is it good! Thank you for sharing. Mix it short, as Craddock implies, and try it as a shooter.
I usually stir with the reverse end of the spoon. This leaves the bowl free for a quick taste without contaminating the drink if you need a little extra dilution. Also, the No 2 is amazing. Lillet has become a staple in my fridge because of it.
OMG, you are an actual genius... haha, I've never actually thought about using the teardrop in order to use the spoon for tasting... I don't work in a bar any more though so don't really need to.... and on second thoughts, when I did work in a bar, we would only rinse the spoon which would make it unhygienic if I kept licking it..! Still - good idea! =)
@@StevetheBartender_ I will have to say that I didn't think of it. I heard they do it in Europe and I thought it sounded way more sensible than trying to maneuver the bowl around the inside of the glass.
Hey Steve I would worship you if you could do a video for those aspiring home-bartenders like me, where you explain what equipment you need and what liquors and mixers create the largest pallet of different cocktails with the least bottles. I'm still a student so I can't really afford to buy 8 bottles liquor and 7 mixers right at the beginning. Would appreciate it so much!
Any plans to make a video focusing on just liqueurs? As someone who’s starting out making cocktails, it’s tough to know which ones are the must-haves vs which ones are less commonly used.
Well I guess I’m the outlier here. I prefer the number one corpse reviver but enjoy both. I think you need to like both the Cognac and the calvados you use(in the vsop range). Aka you can enjoy them neat. That is key to enjoying it else it’s not the drink for you.
@@StevetheBartender_ it might be helpful yes. I always see everyone check for dilution and I know it's important. But I don't know how to tell when it's chilled and diluted enough.
This may be a stupid question, since I've never worked as a bartender, but: What happens to the ice, after you use it for shaking/stirring your drink? Do you just throw it away like at 2:48 or does a bar usually have a way to clean and recycle the ice? I mean, that would quite a big waste of water..
At 2:48 I actually tipped the ice back into my ice bucket to use again (clean ice just for chilling the glass)... but generally bars would throw away ice after shaking/stirring and not clean it to reuse... depends where you are I guess...
I always thought you’re pronunciation of “coupe” was great local Australian flavor. I say stick with your old way of saying it to see if it catches on elsewhere.
Doesn't even compare to a CR no. 2!! Check the better of the two out here: ua-cam.com/video/hP98628qDDU/v-deo.html
I like that you also add "ounces" versus "Mil's." Here in the States, we use ounces. Thanks!
As a rule of thumb, 30ml is an industry standard for 1oz when mixing drinks.
Like you, I've always favored the CRN2. I've known of the CRN1, but this video reminded me I have to give it another chance. Oh my is it good! Thank you for sharing. Mix it short, as Craddock implies, and try it as a shooter.
I usually stir with the reverse end of the spoon. This leaves the bowl free for a quick taste without contaminating the drink if you need a little extra dilution. Also, the No 2 is amazing. Lillet has become a staple in my fridge because of it.
OMG, you are an actual genius... haha, I've never actually thought about using the teardrop in order to use the spoon for tasting... I don't work in a bar any more though so don't really need to.... and on second thoughts, when I did work in a bar, we would only rinse the spoon which would make it unhygienic if I kept licking it..! Still - good idea! =)
@@StevetheBartender_ I will have to say that I didn't think of it. I heard they do it in Europe and I thought it sounded way more sensible than trying to maneuver the bowl around the inside of the glass.
Lol, love the honesty.
Hey Steve I would worship you if you could do a video for those aspiring home-bartenders like me, where you explain what equipment you need and what liquors and mixers create the largest pallet of different cocktails with the least bottles. I'm still a student so I can't really afford to buy 8 bottles liquor and 7 mixers right at the beginning. Would appreciate it so much!
LOuis Obier Yo idea, Top ten things bartenders should have in their bars.
As a fan of gin, Corpse Revive #2 would be my preference. That's the one I've had out and about, I didn't know about this option.
Definitely stick to version #2 - it's more well known because it's way better! ;)
Yum.. too bad I’m stopping drinking for a month to be full Keto.. will try this afterwards.. good job .. love your channel
Any plans to make a video focusing on just liqueurs? As someone who’s starting out making cocktails, it’s tough to know which ones are the must-haves vs which ones are less commonly used.
Well I guess I’m the outlier here. I prefer the number one corpse reviver but enjoy both. I think you need to like both the Cognac and the calvados you use(in the vsop range). Aka you can enjoy them neat. That is key to enjoying it else it’s not the drink for you.
I'm a fan of No.1 as well. I'm curious why the substitution of cognac? Why use Brandy instead.
@@chanceanderson2718 I call all brandies cognac. Bad habit.
Looks greatt
Hey Steve! Tks again for ur vidz!
Plz, I wanna know drinks with Grand Marnier, could u show us some drinks? Tks a lot and keep drinking!
What specifically does one look for in the dilution? How do you know its just right?
BLACKBEARD the volume of dilution and taste... Would a video on this be helpful?
@@StevetheBartender_ it might be helpful yes. I always see everyone check for dilution and I know it's important. But I don't know how to tell when it's chilled and diluted enough.
Hey you called it a coupe and not a coupé well done !✔ 🍸
Damn the music was solid in this video!
Add two dashes bitters and higher quality vermouth!
This may be a stupid question, since I've never worked as a bartender, but: What happens to the ice, after you use it for shaking/stirring your drink? Do you just throw it away like at 2:48 or does a bar usually have a way to clean and recycle the ice? I mean, that would quite a big waste of water..
At 2:48 I actually tipped the ice back into my ice bucket to use again (clean ice just for chilling the glass)... but generally bars would throw away ice after shaking/stirring and not clean it to reuse... depends where you are I guess...
Could you do a non alcoholic video?
Yep! It’s on my list of video todos 👌
Wow 😘
I'm not sure the best way to go about it, but I feel you a little more going on in the background of your bar. Other than that I enjoy your channel!
Martini Rosso doesn't help matters imo... I don't even like negroni when made with Martini, but with Cocchi it's pretty tasty
Who cares how you pronounce the glass! Thank you for your wisdom.
Its ok , but i am still looking for martini glass, hahahahahah😂🤣😂
Not exactly mine. For brandy and calvados, there are better combinations in cocktails. But thanks anyway)
I always thought you’re pronunciation of “coupe” was great local Australian flavor. I say stick with your old way of saying it to see if it catches on elsewhere.