I like how you dont just tell us about how the cocktail is made but also how you explain the mixing techniques like you're teaching the viewer skills they could apply elsewhere - very helpful, very cool
@Eddie M you could get all of this for 250 to 300 dollars, the 5 essential spirits, bitters, triple sec, dry and sweet vermouth and even a lil more funky like an absinthe or a creme de violet
Been drinking Sidecars since I first discovered them in France on a random vacation a decade ago. Through my broken French and his broken English the bartender assured me I’d love it. I did. You are correct that it’s a complicated drink to master. For every 10 of them I order in the states, at least 6 of them are “incorrectly” done. And thank you for including simple syrup - a critical omission by most bartenders that I have to ask be included when ordering. Great choice on the Pierre Ferrand combo as well. Super impressed. Cheers.
Ok, I'm thirsty!!!!. I only wish more Bartenders knew these, and understood proper proportions. We all like a stiff drink, but it has it's time and place. When entertaining clients, on a date, or business luncheon, correct ratios are what makes all the difference. So bravo good Sir!!
On the farm and we get overloaded with eggs in the summer. We specifically do cocktails with egg whites to use up the eggs. Clover Clubs happen often since high egg cycle hits when the raspberries are ripe. Thanks for another great video.
Thank you for this video. I am a newb and started my research about a year and a half ago. I fell in love with Charlie Baker, Jerry Thomas, Dale Degroff and Gary Regan and have been reading and practicing everything. I appreciated seeing you make these because, it shores up what I've been learning. You can't go somewhere new if you don't know where you've been. The history is as important to the drink as the flavor in my opinion. Again, thank you for your awesome channel and keep up the great work!!
Yeah, legit. I think thi is one of the best videos. Also, all the little tips and explanations are great, especially for any new viewers. Us vets know all these. :^) This is a great introductory video. Maybe think about putting this one on the front page of the channel.
That is the amount of vermouth you should expect in a properly made martini. From there, as someone ordering one, you can then request the level of dryness and an experienced bartender will be able to tailor it to your preferences.
So excited to see Flor de Caña represent! I'm a bar owner and I live just 30 minutes from the Flor de Caña distillery!! It's the only rum we use. But might i recommend the Cristaliano over the four year blanco for serious cocktailing with clear rum.
Aw, you guys took my suggestion! Thank you! Love the video, great camera work and informative as ever. The deep dive cocktail videos are great, and it's great that you can still be informative in this more rapid fire format. Cheers!
What an informative video. (It’s be refreshing after watching a short of some guy muddling a packet of sugar into an orange slice). Great quality, crisp and clear! I subscribed.
if he had, the last one would have been a Blandry Frip, with 1/2oz of brandy, 3/4 oz of heavy brandy, followed by 2 ozs of brandy. bah.....juss gimme the bottle!
your gin martini recipe is the one i always use when i want a gin martini because i love that light pop of citrus u get from the orange bitters really plays well with the botanicals in the gin and makes it smoother in my opinion
My top all time favorites: the Old Fashioned and Side Car. I gave up on Side Cars because you are right....most bar tenders do not make them right and I get so angry! ):D
Hey Leandro, I love these compilation videos! I was wondering: Would you consider doing a video of different drinks that start with the same basic ingredients? For example, when I hosted the Super Bowl this year, I made Moscow Mules (for LA) and Cape Codders (for New England). Because they both use vodka and lime juice, I could mix up a batch of those two ingredients in a cobbler shaker, and then all I needed was ginger beer and cranberry juice to make the different drinks. Keep up the great work!
Awesome, thanks! I think with summer parties, too, it's great to have a short (and inexpensive) list of ingredients that can be used for a variety of drinks.
@@electrichanoi7244 Interesting. Captain is a range of rums (including a spiced variant) in the UK. The original dark version has been around for decades, with the spiced being a more recent addition to this market (originally sold in the UK under the name "CJ Crocker Original American Spike" in the 90s, marketed as a bourbon-esque liqueur in the vein of Southern Comfort, when rum wasn't fashionable).
Lots of different styles. I personally find Baccardi to be terrible and Cap. Morgan's only useful mixed with coke. Flor de Caña has been my favorite brand since I discovered it. The 7 year old is a good balance between cost and quality. The 4 year old has a lot sharper alcohol taste/smell.
You’re fun to watch. You’re intelligent and charismatic. I am just a self bartender because I usually just make a drink for myself while my husband and I sit by our pool in the evenings. Hubby doesn’t drink. I love learning to make fun cocktails because who wants to drink the same thing every day?
I really enjoyed that video…the specific subtleties of those drinks were very well explained. Such as your comments on the un-dissolved sugar in the Old Fasshioned. Many might say it would be a flaw to have the sugar still in the glass at the end of the drink. Now it’s at least imho a special variation to be enjoyed. Also the emphasis on the coldness of ingredients for the martini and the hi ball are great pointers. I really enjoy your channel and the two way between you and your cameraman !!!
Interesting take on the martini. I’ve always done a classic one with just a wash of dry vermouth an olive. I’ll sometimes ask the customer if they want a lemon twist or an olive if they don’t specify. Never heard of doing an orange twist but that makes sense since you used orange bitters. Also surprised that you didn’t add a sugar rim to the side car.
This is the first time ive seen an old fashioned made without a yari glass and not immediately turned up my nose. I probably wouldnt do it at work, but this is definitely ideal for kick ons
Waaaaay back when, orange bitters and sweet vermouth(if I recall correctly) were in the original martini recipe. I tried it and didn't care for it. I've basically settled on a few drops of Dolin's into Oxley gin. I like it with lemon instead of olives, and if I'm making them for people, I flame the peels because it looks cool and the smell is nice.
thank you love the discussion of how they are put together and why, especially the brandy flip i make Ramos gin fizzes and there's a similarity. i need to dry shake first thank you
Only quibble I'd argue is make mention that the sidecar is a daisy (margarita) and, like the daiquiri, is a standby archetype that lets you swap like with like for a lot of fun home experiments! Great callout on the martini's relationship with the Manhattan. Also beautiful old fashioned. I also always do the lemon + orange. had it once and never looked back.
I've watched a thousand videos like these and TBH I expected to see a lot of things going wrong as it usually happens. But I am absolutely surprised! I am impressed by the cocktails you choose, the brands, using the proper ice, recipes and everything man! This vid is amazing and every beginer bartender should watch this. I am subsribing!
Just a tip, next time when peeling the zest of the orange or any citric try use the least white part as possible as it will only give a not that pleasant bitter hint
I know you use sugar cane syrup in the Brandy Flip. if you cannot get sugar cane syrup. Can you use simple syrup instead & if so would the ratio's be the same or would it be more or less you add. Please someone let me know thankyou. Micky.J
Just wanted to let you know, I have been experimenting with these. Love the Brandy Flip, would be interesting with a Coffee Liquer. Old fashioned I am struggling with. Not really getting sugar til end will work on. My favorite is from another video, your whiskey sour with egg white. I only make one change. I use freshly squeezed lime juice instead of lemon juice because of personal taste preference. Thanks for the channel.
Use a syrup (demerara is best) instead of sugar. Once you have the syrup made, it's a lot easier (no muddling required) and dissolves better in the drink.
@@omarkos54 Indeed. The content creator misspoke when saying a highball is a spirit and soda water. In reality, a highball is a spirit and a carbonate. Ginger beer is a carbonate, and a Moscow Mule, or any mule variation, are highball cocktails. The margarita is also a daisy cocktail (same as the sidecar featured in this video). It's made with tequila, lime, and orange liqueur instead of brandy, lemon, and orange liqueur. The Mary is a class of it's own. Not super classic, coming out of the 1960's, but absolutely delicious. I can drink them all day.
Kudos for the old-school 2:1 Martini. The vogue for ever-more homeopathic quantities of vermouth baffles me: much as I love gin, a cocktail is a balance of flavours, not a competition to see who can drink the faintest whiff of vermouth. Plymouth Gin is a good shout - and indeed, who can argue with the specifications of the Savoy Cocktail Book - and if that's the way you're going, fair enough on the orange. A good complement to the light, citrussy air of Plymouth. But for me, Tanqueray and Noilly Prat is where the magic happens. And I shake it, heathen though I am, as I find a stirred Martini is a tad more unctuous and oily, while the crystal-crispness of the shaken gives me a zing I've never achieved through stirring. And stuffed olives. Sorry, I know, I know, but I've tried it every which way and for me, olives knock spots off a twist of peel every single time.
All the bartenders I've met went for 6:1 ratio, many blogs and channels taught me to mix 5:1. That really seems to be a vogue now. I wanna try a 2:1 Martini next time!
i believe this trend comes from the fact that lots of bars just have terrible tasting vermouth and the majority of people don't refridgerate it. Also bars probably have it go bad. So You most likley will have just an awful tasting cocktail. I usually always order it dry unless im in a nice bar for that reason
@@songanon Exactly, Vermouth sadly its like Campari, you mostly use it for a Negroni because that’s what people order the most. The most sold vermouths are the Martini brand which are not just bad but incredibly hard to drink. I’ve seen some bars use almost an ounce of simple and only 2/4 or less of Martini Rosso for their Negronis, basically hoping the good quality Gin and the Campari will hide the bad red vermouth sometimes even replacing the Campari with Aperol so its even sweeter.
I like vermouth. I was a literal wino before i got into cocktails. I like the vermouth taste to come out in my martini. 2:1 is my go too. Ill use sweet vermouth though.
This is nice, but I am pretty sure, that the brandy flip is not one of the 6 most iconic cocktails. It might not even be in the 50 most iconic cocktails. Manhattan, stinger, rusty nail, grasshopper, negroni anyone?
I would say the only drink that I think might exist in its own category apart from these would be a Negroni. That would be an example of an equal part cocktail, which is a world of interesting drinks in itself. Otherwise this is a great video. Great stuff as always!
Oh, how I wish I could drink Negronis. They're delicious, but Campari does something weird to my mouth. One or two sips and it's like my tongue's been set alight and beaten out with a golf shoe. I've tried and tried, but to no avail. So my Dad very graciously took my bottle of Campari off my hands...
The last cocktail was a definite PASS! In all my years and functions attended, have never known someone to order it or any cocktail with a raw egg. Hit me with an Old Fashioned or a Martini!
Mayo Shiraishi I like the historic martini recipes. My preferred recipe is from the late 1800s. Martinis emerged as a 50/50 Split of dry vermouth and gin. It wasn’t until a bit later that they became 2:1 when people began to prefer them dryer. I believe (although I can’t prove it) that the crazy 5:1 ratios happened as a result of the modern American aversion to vermouth which i suspect a lot of people don’t like because most people are unaware that vermouth belongs in the fridge or it will spoil due to the fact that it is wine. Spoiled vermouth tastes like jet fuel. Fresh vermouth tastes like heaven :)
You have given me the idea of having a cocktail per every single story plot there is! OMG! You are one evil man! LOL! Here comes the most enlightened story plot study in history!!!!!!!!!!!!!!!!!!!!!!!!!
I remember my parents' (1950s-1980s) martini glasses as being squat and stemless. They most definitely did not use orange peel as garnish, but (as we lived in Washington, D. C., which is the South) preferred a tomolive. My mother had her own joke recipe for martinis: Pour in the gin, and whistle the Marseillaise. Needless to say, they did NOT use Italian vermouth.
I have a question. I was always taught that other than the bitters difference the main difference between a old fashioned and a sazerac other that the bitters was the type of whiskey. Old Fashioned (Bourbon and Angostura) Sazerac (Rye and Peyschauds) [I know traditionally a sazerac was made with cognac but where I live it's nearly always made with a rye and a good absinthe is nearly impossible to find in the states] Just asking your thoughts on the matter.
Ellis Field the first old fashioneds were likely made with Rye, so really the big difference is the spirit, the first Sazeracs were cognac or Brandy and the addition of absinthe. Sazeracs were turned into a Rye drink due to the phylloxera blight of the mid nineteenth century when an aphid destroyed all the wine producing grape plants in France and cognac almost went extinct
@@TheEducatedBarfly I great appreciate I have a decent bottle of absinthe here at the house and in Louisiana the Sazerac is the state drink typically made with Rye but I've had them both ways and with absinthe in both I will say adding absinthe to alot of drinks is a great way to liven things up even just a dash or a spray to some champagne changes it 10 fold but alot of people dont have access to a "good" absinthe in America mine is from overseas. But I greatly appreciate the answer boss man.
"Nick and Nora" from The Thin Man, 1934. Nice. Or a "coupe," the orginal cocktail glass going all the way back. Nice to see a Martini in its basic form. Olives and olive juice are for folks who like that taste and that look. If you are mixing with a good gin, that takes a little game away. For extra dry martinis, spray the inside of the coupe with chilled vermouth. It doesn't take much.
The pieces of ice he used, last starred in the Titanic.
kcmn00 hahaha
Lol lol
Yeah ok ;) not sure about how hygienic handling ice is though, particularly in these times.
@@iggyblitz8739 it's completely hygienic. There something called washing your hands and it works wonders.
So did yo momma.
I like how you dont just tell us about how the cocktail is made but also how you explain the mixing techniques like you're teaching the viewer skills they could apply elsewhere - very helpful, very cool
“Whether your a home bar tender or an aspiring bar tender..”
*Underage students have entered the chat*
@Katelyn Cecelia "Mommy mommy can you buy me a 12 year old scotch with my allowance, please? "
@Katelyn Cecelia You can legally buy alcohol AND still get money from your parents?
Merritt Benson you’re* Use correct grammar before making lame jokes.
5$ champagne J Roget. FIRE. get on that asap.
@Eddie M you could get all of this for 250 to 300 dollars, the 5 essential spirits, bitters, triple sec, dry and sweet vermouth and even a lil more funky like an absinthe or a creme de violet
Been drinking Sidecars since I first discovered them in France on a random vacation a decade ago. Through my broken French and his broken English the bartender assured me I’d love it. I did. You are correct that it’s a complicated drink to master. For every 10 of them I order in the states, at least 6 of them are “incorrectly” done. And thank you for including simple syrup - a critical omission by most bartenders that I have to ask be included when ordering. Great choice on the Pierre Ferrand combo as well. Super impressed. Cheers.
The ‘classic’ recipe doesn’t include simple.. however this makes a very unbalanced drink, therefor most bartenders I know opt for using it..
i do a sugar rim to make up for no sugar
These classics are so underrated, especially highball when made properly! Great place for beginners to start!
Ok, I'm thirsty!!!!.
I only wish more Bartenders knew these, and understood proper proportions. We all like a stiff drink, but it has it's time and place. When entertaining clients, on a date, or business luncheon, correct ratios are what makes all the difference.
So bravo good Sir!!
Every single person. Have. OPINION……so. Yours maybe. NOT IMPORTANT @all
Bartenders. Somehow. Read people mind..after all is what really matters
fuck, those business luncheons are really getting in the way of my alcholism.
On the farm and we get overloaded with eggs in the summer. We specifically do cocktails with egg whites to use up the eggs. Clover Clubs happen often since high egg cycle hits when the raspberries are ripe. Thanks for another great video.
Amy Kruse :
I'd be swallowing the egg yokes whole to get the nutrients that alcohol depletes.
A
@@traditionalfood367 You would be weird for doing that though
Thank you for this video. I am a newb and started my research about a year and a half ago. I fell in love with Charlie Baker, Jerry Thomas, Dale Degroff and Gary Regan and have been reading and practicing everything. I appreciated seeing you make these because, it shores up what I've been learning. You can't go somewhere new if you don't know where you've been. The history is as important to the drink as the flavor in my opinion. Again, thank you for your awesome channel and keep up the great work!!
He’s not one of the creepy-smiling-while-shaking bartenders 😂 which I can appreciate
Thank you, sir. The quality of your videos is unbelievable. I am educated and enjoying at the same time!
Love this guy's cocktail making. Attention to details is great.
Great video Leandro and Marius. What's great about these classics is that they're very accessible.
Yeah, legit. I think thi is one of the best videos. Also, all the little tips and explanations are great, especially for any new viewers. Us vets know all these. :^)
This is a great introductory video. Maybe think about putting this one on the front page of the channel.
I literally JUST had this conversation with my friend the other day, the short list of "essential" cocktails
Awesome, glad we could help :)
What a beautiful group photo in the end! Love your minimalist cocktail aesthetic!
According to Winston Churchill the perfect Martini is cold gin in a glass and you whisper the word vermouth over it.
haha
Or wave the bottle over it, glance in the general direction of Italy etc.
At that point, it isn't a Martini anymore. It is chilled neat gin.
apple_ juice obviously Winston Churchill didn’t know to keep his vermouth cold
I also agree he used way too much vermouth
That is the amount of vermouth you should expect in a properly made martini. From there, as someone ordering one, you can then request the level of dryness and an experienced bartender will be able to tailor it to your preferences.
cocktail shake face is right up there with guitar face. i love it
Great video. I'm not much of a drinker, but the history of the drinks and their construction is fascinating.
Best cocktail channel on UA-cam. Thanks for sharing your expertise!
Thanks for watching Erich
This video made my day, I'm looking for new drink ideas for my man cave and these 6 cocktails are just what I needed. Thanks.
Apparently I need to try a flip. I really appreciate these foundation builder episodes. Thanks guys.
So excited to see Flor de Caña represent! I'm a bar owner and I live just 30 minutes from the Flor de Caña distillery!! It's the only rum we use. But might i recommend the Cristaliano over the four year blanco for serious cocktailing with clear rum.
A mixed drink with Springbank 12!? you're a madman.
Great video! I am a newbie to crafting cocktails... this motivates me to get my apparatus and shake up some classic cocktails!!
Aw, you guys took my suggestion! Thank you! Love the video, great camera work and informative as ever. The deep dive cocktail videos are great, and it's great that you can still be informative in this more rapid fire format. Cheers!
I absolutely love flips, I do both bourbon and gin flips regularly. I'm now very much looking forward to trying brandy!
What an informative video.
(It’s be refreshing after watching a short of some guy muddling a packet of sugar into an orange slice).
Great quality, crisp and clear!
I subscribed.
Just watched that short. What a horror.
One of your best videos in my opinion
Thanks Hendrix!
It would have been much more hilarious if he had drank each one as he made them........
+james martin
He probably could drink all of them and then he might suffer the consequences.
If you wanna see semi-drunk bartending, Greg from How To Drink usually drinks a significant amount of alcohol on set.
@@charlesheywood8314 I think he does like 12 videos in a day so by the end of the day, he is SLOSHED.
Go to How to Drink for that. Greg has you covered in the drunk video department
if he had, the last one would have been a Blandry Frip, with 1/2oz of brandy, 3/4 oz of heavy brandy, followed by 2 ozs of brandy.
bah.....juss gimme the bottle!
your gin martini recipe is the one i always use when i want a gin martini because i love that light pop of citrus u get from the orange bitters really plays well with the botanicals in the gin and makes it smoother in my opinion
You've really upped your production and presentation! Well done.
Alexei Babanin yeah, before he looked like a long haired drunk that hasn't taken a shower in over a week with super greasy hair
I liked so much this video that I bought the book. Thanks Leandro!
My top all time favorites: the Old Fashioned and Side Car. I gave up on Side Cars because you are right....most bar tenders do not make them right and I get so angry! ):D
Hey Leandro, I love these compilation videos!
I was wondering: Would you consider doing a video of different drinks that start with the same basic ingredients?
For example, when I hosted the Super Bowl this year, I made Moscow Mules (for LA) and Cape Codders (for New England). Because they both use vodka and lime juice, I could mix up a batch of those two ingredients in a cobbler shaker, and then all I needed was ginger beer and cranberry juice to make the different drinks.
Keep up the great work!
Joseph Hutnak yeah sure I could definitely do that !
Awesome, thanks!
I think with summer parties, too, it's great to have a short (and inexpensive) list of ingredients that can be used for a variety of drinks.
That’s a great idea!!
Thanks for recommending Cocktail Codex😊 An amazingly well constructed learning reference; just like your channel👏
Nice choice on the Single Malt Scotch Leandro. Springbank is a gem!
One of My Favorites!
Hendricks and Martini extra dry stirred with cucumber slices as well in the glass. Pure joy.
But please don't call that drink a Martini ;-)
BAR ACADEMY Munich I think they meant they use Martini brand vermouth, so it's a dry martini garnished with cucumber
Me realizing my understanding of rum is so limited that I was surprised that literally anything other than Captain and Kraken exists.
Colin Patterson Seriously? They’re only spiced rum, that’s a really small percentage of rums
@@electrichanoi7244 Interesting. Captain is a range of rums (including a spiced variant) in the UK. The original dark version has been around for decades, with the spiced being a more recent addition to this market (originally sold in the UK under the name "CJ Crocker Original American Spike" in the 90s, marketed as a bourbon-esque liqueur in the vein of Southern Comfort, when rum wasn't fashionable).
Lots of different styles. I personally find Baccardi to be terrible and Cap. Morgan's only useful mixed with coke. Flor de Caña has been my favorite brand since I discovered it. The 7 year old is a good balance between cost and quality. The 4 year old has a lot sharper alcohol taste/smell.
Better and better, each time! Congrats Leandro and Marius!
You’re fun to watch. You’re intelligent and charismatic. I am just a self bartender because I usually just make a drink for myself while my husband and I sit by our pool in the evenings. Hubby doesn’t drink. I love learning to make fun cocktails because who wants to drink the same thing every day?
Thanks!
I really enjoyed that video…the specific subtleties of those drinks were very well explained. Such as your comments on the un-dissolved sugar in the Old Fasshioned. Many might say it would be a flaw to have the sugar still in the glass at the end of the drink. Now it’s at least imho a special variation to be enjoyed. Also the emphasis on the coldness of ingredients for the martini and the hi ball are great pointers. I really enjoy your channel and the two way between you and your cameraman !!!
Thanks so much! Really appreciate the support and glad you dug the video :)
I love this new format! More ideas would be like "Top 5 Margarita Recipes" or "Top 5 Absinthe Cocktails" etc.
Matthew Boston oh just you wait Matthew Boston! Just wait and see what I have in store for you guys!
Your channel is exactly what I was looking for!! I just subscribed.
thanks
I love this video, Tells me all the basics in one place. I learned so much from this one ☝️
Thanks :)
Interesting take on the martini. I’ve always done a classic one with just a wash of dry vermouth an olive. I’ll sometimes ask the customer if they want a lemon twist or an olive if they don’t specify. Never heard of doing an orange twist but that makes sense since you used orange bitters. Also surprised that you didn’t add a sugar rim to the side car.
This is the first time ive seen an old fashioned made without a yari glass and not immediately turned up my nose. I probably wouldnt do it at work, but this is definitely ideal for kick ons
Such a great video and education. Much appreciated.
I think I am becoming an alcoholic after watching 3 days of this none stop.
Asian don’t raisin Phạm Instead of becoming an alcoholic, why not become a bartender
@@electrichanoi7244 por que no los dos
I like the analogy with cooking and the canonical mother sauces.
Just came over from Greg's channel. Thanks for your work, I appreciate it.
Steffen Laursen awesome! Thanks and hope you enjoy!!!
Iv never seen orange bitters in a martini in my life but hey, worth a try
J Alves ditto. What gives ??
Waaaaay back when, orange bitters and sweet vermouth(if I recall correctly) were in the original martini recipe. I tried it and didn't care for it. I've basically settled on a few drops of Dolin's into Oxley gin. I like it with lemon instead of olives, and if I'm making them for people, I flame the peels because it looks cool and the smell is nice.
Thank you for this tutorial! Off I go to master the basics!
We believe in you!
thank you love the discussion of how they are put together and why, especially the brandy flip i make Ramos gin fizzes and there's a similarity. i need to dry shake first thank you
Only quibble I'd argue is make mention that the sidecar is a daisy (margarita) and, like the daiquiri, is a standby archetype that lets you swap like with like for a lot of fun home experiments! Great callout on the martini's relationship with the Manhattan. Also beautiful old fashioned. I also always do the lemon + orange. had it once and never looked back.
I've watched a thousand videos like these and TBH I expected to see a lot of things going wrong as it usually happens. But I am absolutely surprised! I am impressed by the cocktails you choose, the brands, using the proper ice, recipes and everything man! This vid is amazing and every beginer bartender should watch this. I am subsribing!
And I also love that you include both ounces and mls.
Thanks!!!
Just a tip, next time when peeling the zest of the orange or any citric try use the least white part as possible as it will only give a not that pleasant bitter hint
We have a whole video about peeling and zesting if you're interested.
holy!! i came for drink info and learned something extremely valuable as a writer wannabe!! I thank you sir!
can't wait to try all these amazing cocktails !
I've revisited this vid so many times 👏🏾👏🏾👏🏾
Great video. Cocktail Codex is an amazing book. 👍
That is is :)
A Cask Strength Springbank?? You sure have good taste for whisky... So nice!
I know you use sugar cane syrup in the Brandy Flip. if you cannot get sugar cane syrup. Can you use simple syrup instead & if so would the ratio's be the same or would it be more or less you add. Please someone let me know thankyou. Micky.J
Really love Dolin vermouth. Very unique flavor. It’s a winner.
Just wanted to let you know, I have been experimenting with these. Love the Brandy Flip, would be interesting with a Coffee Liquer. Old fashioned I am struggling with. Not really getting sugar til end will work on. My favorite is from another video, your whiskey sour with egg white. I only make one change. I use freshly squeezed lime juice instead of lemon juice because of personal taste preference. Thanks for the channel.
For the old fashioned, use two sugar cubes and play around with how much you stir
Use a syrup (demerara is best) instead of sugar. Once you have the syrup made, it's a lot easier (no muddling required) and dissolves better in the drink.
where can I find the icebergs that used in your mixes?
Really loving this simple shaken Daiquiri 🔥🔥🍹
Great video, to the point, super educational and practical.
Springbank 12 year old cask strength in a cocktail, absolute sacrilege!
My most iconic list would be: Old Fashioned, Martini, Margarita, Moscow Mule, Bloody Mary
@Cocktail Walktales a Kentucky Mule is also very good
& that is why you do not have a UA-cam channel, stupid.
Moscow Mule is a Highball...
@@omarkos54 Indeed. The content creator misspoke when saying a highball is a spirit and soda water. In reality, a highball is a spirit and a carbonate. Ginger beer is a carbonate, and a Moscow Mule, or any mule variation, are highball cocktails.
The margarita is also a daisy cocktail (same as the sidecar featured in this video). It's made with tequila, lime, and orange liqueur instead of brandy, lemon, and orange liqueur.
The Mary is a class of it's own. Not super classic, coming out of the 1960's, but absolutely delicious. I can drink them all day.
Ya, no margarita is crazy
Don’t know if you have, but definitely recommend trying Ron Zacapa or Ron Botran.
This video is not only showing us how to do various cocktails but at the same time explaining their names, taste, look, occasion.
Curious as to where you would fit champagne cocktails into this lineup (in terms of heritage)? Like French 75, Kir Royale, Mimosa, Buck’s Fizz etc.
Old fashions should be made with turbinado sugar for the higher viscosity and molasses flavor IMO!
Interesting indeed. I'm going to try that.
Could anyone help me find out what a nick and nora glass is called in the UK? I love the glass!
I've worked in restaurants Washington dishes. And cashed out liquor and stocked it too. I secretly love to drink. Thanks.
This I like.
Really great stuff. Would love to see a follow up on common variations of the key 6. All the same, enjoyed this, cheers. Am now quite drunk.
Kudos for the old-school 2:1 Martini. The vogue for ever-more homeopathic quantities of vermouth baffles me: much as I love gin, a cocktail is a balance of flavours, not a competition to see who can drink the faintest whiff of vermouth.
Plymouth Gin is a good shout - and indeed, who can argue with the specifications of the Savoy Cocktail Book - and if that's the way you're going, fair enough on the orange. A good complement to the light, citrussy air of Plymouth. But for me, Tanqueray and Noilly Prat is where the magic happens.
And I shake it, heathen though I am, as I find a stirred Martini is a tad more unctuous and oily, while the crystal-crispness of the shaken gives me a zing I've never achieved through stirring. And stuffed olives. Sorry, I know, I know, but I've tried it every which way and for me, olives knock spots off a twist of peel every single time.
All the bartenders I've met went for 6:1 ratio, many blogs and channels taught me to mix 5:1. That really seems to be a vogue now. I wanna try a 2:1 Martini next time!
i believe this trend comes from the fact that lots of bars just have terrible tasting vermouth and the majority of people don't refridgerate it. Also bars probably have it go bad. So You most likley will have just an awful tasting cocktail. I usually always order it dry unless im in a nice bar for that reason
@@songanon
Exactly, Vermouth sadly its like Campari, you mostly use it for a Negroni because that’s what people order the most. The most sold vermouths are the Martini brand which are not just bad but incredibly hard to drink. I’ve seen some bars use almost an ounce of simple and only 2/4 or less of Martini Rosso for their Negronis, basically hoping the good quality Gin and the Campari will hide the bad red vermouth sometimes even replacing the Campari with Aperol so its even sweeter.
@@ericktellez7632 o god every bar has martini vermouth it’s so bad lol
I like vermouth. I was a literal wino before i got into cocktails. I like the vermouth taste to come out in my martini. 2:1 is my go too. Ill use sweet vermouth though.
Love Flor de Cana,mucho gustoso! Awesome vid!
This is nice, but I am pretty sure, that the brandy flip is not one of the 6 most iconic cocktails. It might not even be in the 50 most iconic cocktails. Manhattan, stinger, rusty nail, grasshopper, negroni anyone?
Does it have to be a little double strain or can I do a big double strain?
Great presentation!
Bold move going with the orange twist in the martini rather than olives. Cheers!
"most iconic", yet at 55yrs old, i never heard of the brandy flip.
Come on man, I'm 16 and know what it is
Can pasteurized eggs be used in cocktails?
I would say the only drink that I think might exist in its own category apart from these would be a Negroni. That would be an example of an equal part cocktail, which is a world of interesting drinks in itself. Otherwise this is a great video. Great stuff as always!
I'd argue that a Negroni could be considered a Martini variant
triflic yep. Gin,vermouth and bitter.
My first thought too.
Oh, how I wish I could drink Negronis. They're delicious, but Campari does something weird to my mouth. One or two sips and it's like my tongue's been set alight and beaten out with a golf shoe. I've tried and tried, but to no avail.
So my Dad very graciously took my bottle of Campari off my hands...
@@MrJacobThrall have a professional make one for you.
These are some awesome tips this video really motivates me to being in the bartending 👍🏽
Cool video thanks for sharing. Not to be a jerk but the fat in the yolk is what interferes with the foam made from the whites
Oh man, you could land a plane on that "garnish" haha 🤣 good video tho 👍🏼
The last cocktail was a definite PASS!
In all my years and functions attended, have never known someone to order it or any cocktail with a raw egg.
Hit me with an Old Fashioned or a Martini!
Where do you get the recipe for your Martini? I understand that everyone has different recipes and taste but I mostly see/do 5:1 ratios for my Martini
Mayo Shiraishi I like the historic martini recipes. My preferred recipe is from the late 1800s. Martinis emerged as a 50/50
Split of dry vermouth and gin. It wasn’t until a bit later that they became 2:1 when people began to prefer them dryer. I believe (although I can’t prove it) that the crazy 5:1 ratios happened as a result of the modern American aversion to vermouth which i suspect a lot of people don’t like because most people are unaware that vermouth belongs in the fridge or it will spoil due to the fact that it is wine. Spoiled vermouth tastes like jet fuel. Fresh vermouth tastes like heaven :)
You have given me the idea of having a cocktail per every single story plot there is! OMG! You are one evil man! LOL! Here comes the most enlightened story plot study in history!!!!!!!!!!!!!!!!!!!!!!!!!
Thank you very much. Always learning
I remember my parents' (1950s-1980s) martini glasses as being squat and stemless. They most definitely did not use orange peel as garnish, but (as we lived in Washington, D. C., which is the South) preferred a tomolive. My mother had her own joke recipe for martinis: Pour in the gin, and whistle the Marseillaise. Needless to say, they did NOT use Italian vermouth.
Perhaps a reference to Churchill's joke martini recipe: "2 oz of cold gin, and a nod south towards France"
Washington DC is not the South.
Martini or Marguerite ...
Marguerite -
2.0 oz gin.
1.0 vermouth
2 dashes orange bitters
Garnish orange twist
Martini
2.5 gin
0.5 dry vermouth
Garnish green olive/lemon twist
Scotch game the answer is lost to time
I have a question. I was always taught that other than the bitters difference the main difference between a old fashioned and a sazerac other that the bitters was the type of whiskey. Old Fashioned (Bourbon and Angostura) Sazerac (Rye and Peyschauds) [I know traditionally a sazerac was made with cognac but where I live it's nearly always made with a rye and a good absinthe is nearly impossible to find in the states] Just asking your thoughts on the matter.
Ellis Field the first old fashioneds were likely made with Rye, so really the big difference is the spirit, the first Sazeracs were cognac or Brandy and the addition of absinthe. Sazeracs were turned into a Rye drink due to the phylloxera blight of the mid nineteenth century when an aphid destroyed all the wine producing grape plants in France and cognac almost went extinct
@@TheEducatedBarfly I great appreciate I have a decent bottle of absinthe here at the house and in Louisiana the Sazerac is the state drink typically made with Rye but I've had them both ways and with absinthe in both I will say adding absinthe to alot of drinks is a great way to liven things up even just a dash or a spray to some champagne changes it 10 fold but alot of people dont have access to a "good" absinthe in America mine is from overseas. But I greatly appreciate the answer boss man.
Do you have ice tong?
Hi, Where do you buy your lime and lemon juice? Just normal store then you put into those bottles?
Yes, Lime and Lemon Juice is fresh squeezed and put in bottles. They don't last very long so best squeezed fresh on the day.
"Nick and Nora" from The Thin Man, 1934. Nice. Or a "coupe," the orginal cocktail glass going all the way back.
Nice to see a Martini in its basic form. Olives and olive juice are for folks who like that taste and that look. If you are mixing with a good gin, that takes a little game away. For extra dry martinis, spray the inside of the coupe with chilled vermouth. It doesn't take much.
Using a $150+ bottle for a highball. Gotta love it!
How come the bottle's labels are covered? Also, very nice shake, very stylish
All the drinks looks really good. My question is why did the gin sit in the ice for so long?