Yes! This is exactly when I started reading the comments. It must have been a call out to Steve. I think Steve has plenty of prompts to smile on set. Not because he’s grumpy - just because he’s so focused.
I really like how you make the short description and history of each cocktail before you make it. I live in Munich and have made many cocktails at my home bar for friends, and I have learned some from you. I appreciate the work you do and give it to us. Thanks.
When I was in Puerto Rico, I had a drink that was essentially a modified vieux carre. Swap the whiskey for a brown rum, simple syrup for the Benedictine, and chocolate bitters for the angostura and peychauds bitters. It was served in a glass with a chocolate covered rim, and an orange twist. I highly recommend it!
Louche is a word that is used to describe something that isn't clear. Basically it's the word shady in english and it also can be used to describe someone with the same meaning as shady. It also mean a big spoon for liquids used in the kitchen...
Now with Time Stamp Chapters! 0:00 Intro 0:20 Trader Sam's 0:45 Like and Subscribe 1:15 #TeamMarius 1:45 Banter 2:28 History 4:36 Ingredient Disclaimer 5:36 What's the deal with Coconut Rum? 6:24 Cocktail 8:50 Garnishing 10:42 Tasting Notes 11:36 Recipe 11:50 Outro
I don't drink but I'm looking to start!!😂 Your channel came up and I love how you explain the history of the cocktail. Just subscribed today. I wish well.
I want an Educated Barfly shirt with a the backside of a hand about to come down on another hand holding a sprig of mint with a fanciful font that says "The Ol' Slappy Poo!"
I do the mojito with soda, but I drink it on the rocks instead of crushed ice. I like shaking it with the mint in the shaker, so you get all the oils from the mint. Double strain in a longdrink glas with ice cubes, top with soda add 1-2 nice limewheels in the glas and a big mint bouquet (sorry my French is horrible, I hated it in school). The drink will look really green and taste minty, tard, but balanced and you will get the Cuban rum, the soda makes it really fresh. 2oz rum, 1oz lime (you can put the pressed lime in the shaker to get the oils in, but you do not need to), 22.5ml up to 1oz simple syrup, 8 mint leaves
I love me a jungle bird, before i had that I never liked campari, but the jungle bird was perfect to introduce me to campari and now i love almost all cocktails that use it.
1:34.... What you said is exactly why I always crush my lemons and limes with the syrup First, then I add Mint on top of it so the mint can be better infused with all the oils and I can open up the leaves of the mint better through Muddling. This method I used always gets good Feed back.
11:32 You are correct, the original cocktail did not include soda, but as you said the original was not called a Mojito. Mojito became popular in the mid 20th century and there was soda around by that time. Anyway, things evolve over time ofc, and also there are a million variations of each drink out there, but I still like my Mojito with soda. Nice video!
I'm new at this and the favorite one I've made so far is 8 mint leaves 4 shakes of fee black walnut bitters .75 oz lime juice .75 oz peppermint ginger syrup (add a tea bag when you make simple syrup) you could probably just use simple syrup .75 oz plume and petal cucumber vodka 2 oz roku gin Shake and pour over ice Garnish with orange peel and mint I could probably simplify it using cucumber gin but let me know what you think
i just made a slightly modified version of that strawberry fix and it was so good! probably top ten but I always rate cocktails I have tried recently higher than ones I tried a little bit ago
OMG!!! You crack me up!!! You tasted everything you made I think. Lol!!! "The Haappy Barfly"!!! 🤣👍🏽😜😁 And. I loved all your info. Thank you and yes I liked and subscribed. ❤️
Probaby the best channel on cocktails around. Was wondering if you could do a 5 best gin or 10 easy prohibition/long forgotten cocktails that are vegan? Keep up the great work!
I love cocktail history, so I have to point out that the recipe for the Vieux Carré was actually first published in 1937 in “Famous New Orleans Drinks and How to Mix ‘Em” by Stanley Clisby Arthur. He did credit to Bergeron for creating it, but that obviously had to have happened in the early 1930s.
Thanks for another great video! Made the Pink Lady tonight and loved it. Would like to see some fruit whiskey smashes for the spring - maybe a whiskey peach smash.
So great full for the work you and Marius put into this show. It is a great show for lesser experienced bartenders but also for more advanced bartenders. I have been having some trouble with the jungle bird for a while as I feel like the pineapple overpowers the other flavours in the drink too much. How do you make sure that this does not happen? I just bought a goslings black seal rum for dark n stormy, that might be a shout in the jungle bird right?
No Cuba Libre ? Thats the one I make the most, just recently got into "home bartending". My favorite drink being the rum and coke, I figured I would do it well.
I think the Cosmopolitan is an extremely under appreciated cocktail, caused by Sex and the City; I just made it for the first time with my last 1,5oz of fresh raspberry syrup and it’s a really gin forward and nicely balanced cocktail!
Love this thanks. My partner and I are heading to NYC at the end of the month. Looking for cocktail bar recommendations. I will be hitting the Dead Rabbit for sure but was wondering if there were some hidden gems in Manhattan?
Summer isn’t around yet, and I know full well that it isn’t a cocktail, but if you had any recipes or tips for making a really good sangria I think that would make for an awesome video.
In the first drink when you muddled that drink in the shaker you didn't get to break up the leaves with the muddler because you had all the lemons on top of the mint leaves. Always crush your limes and lemons first to get the zest in the cocktail, then add the mint leaves on top to better crush it with all the oils while opening up the mint flavor in the leaves. Just a tip brother.
Great video! Guys I would have a question. What do yo do with the used stirring ice? I mean I could just throw it away, but when I'm having a party I need to fill my small freezes literally to the top with ice. So my idea is I just "wash" the used ice with cold water to melt the flavors from the outer layer. What's your opinion? Completely stupid, or can work? Thanks
So what's the difference between cognac and brandy? I've never been sure if it was the same thing or not so I've been using them interchangeably depending on what I have at the time
Is there a way you could include the “index card” that you usually do which includes the name of the drink and ingredients after the videos? Just hard to follow along live. Great video though, thanks!
You, Steve the bartender & cocktail chrmistry, along with Bruce from (bar talk & cocktails) need to collaborate the four horseman of cocktail making. Make it happen
Is it important for taste to garnish some cocktails with orange twist? I have severe allergy to anything that's related to oranges (peel, juice, etc.), which makes it impossible to try some of the cocktails.
The only (minor) thing I don't like in this video is that you're smacking the boston shaker so it opens. I find it a bit non-elegant, and I'm pretty sure that anyone can open the shaker easily without using force. Nevermind, thank you for all the knowledge about the cocktails and for inspirations - I definitely have to try the 1934 Cosmo as a huge Cosmopolitan's fan!
Could you replace the aged Cachaca in de Rio Grande Sour with 1.5 oz Cachaca and 0.5 oz aged rum to get a similar taste? I can only get one kind of cachaca and it's the none aged one.
Jim Fererro I’ll give it a day or two then add time stamps youtube won’t allow me enough characters in the description box to publish all the recipes below the video
i made a bunch of tiki drinks and the jungle bird i could not get behind. that campari was just too bitter. May try another campari drink to see what i think.
haha loved that smile while shaking! Felt like I´m at Steves Channel!
Yes! This is exactly when I started reading the comments. It must have been a call out to Steve. I think Steve has plenty of prompts to smile on set. Not because he’s grumpy - just because he’s so focused.
2:04 there is that smile, oh my! Beautiful one, Ste... Leandro!
Lol, I thought the same thing
Probably gotten it from steve
I really like how you make the short description and history of each cocktail before you make it. I live in Munich and have made many cocktails at my home bar for friends, and I have learned some from you. I appreciate the work you do and give it to us. Thanks.
When I was in Puerto Rico, I had a drink that was essentially a modified vieux carre. Swap the whiskey for a brown rum, simple syrup for the Benedictine, and chocolate bitters for the angostura and peychauds bitters. It was served in a glass with a chocolate covered rim, and an orange twist. I highly recommend it!
Haha That sounds good but when you swap every ingredient for another that's not just modified. It's completely different. Cheers.
Louche is a word that is used to describe something that isn't clear. Basically it's the word shady in english and it also can be used to describe someone with the same meaning as shady. It also mean a big spoon for liquids used in the kitchen...
Dude, who drinks all these cocktails? I would like to volunteer myself.
Now with Time Stamp Chapters!
0:00 Intro
0:20 Trader Sam's
0:45 Like and Subscribe
1:15 #TeamMarius
1:45 Banter
2:28 History
4:36 Ingredient Disclaimer
5:36 What's the deal with Coconut Rum?
6:24 Cocktail
8:50 Garnishing
10:42 Tasting Notes
11:36 Recipe
11:50 Outro
Did you smash all of those when you were done shooting?
I don't drink but I'm looking to start!!😂 Your channel came up and I love how you explain the history of the cocktail. Just subscribed today. I wish well.
Thanks for subscribing, hopefully you'll find a lot of good info here :)
Another great rum for the Jungle Bird is Cruzan Black Strap. The molasses flavor goes really well with the Campari and the pineapple. Try it sometime!
Yessir! Already did a video on it :)
I want an Educated Barfly shirt with a the backside of a hand about to come down on another hand holding a sprig of mint with a fanciful font that says "The Ol' Slappy Poo!"
Don't forget "ye ol' crushy pants".
I do the mojito with soda, but I drink it on the rocks instead of crushed ice.
I like shaking it with the mint in the shaker, so you get all the oils from the mint. Double strain in a longdrink glas with ice cubes, top with soda add 1-2 nice limewheels in the glas and a big mint bouquet (sorry my French is horrible, I hated it in school). The drink will look really green and taste minty, tard, but balanced and you will get the Cuban rum, the soda makes it really fresh.
2oz rum, 1oz lime (you can put the pressed lime in the shaker to get the oils in, but you do not need to), 22.5ml up to 1oz simple syrup, 8 mint leaves
Great video but man that background music is annoying
I love me a jungle bird, before i had that I never liked campari, but the jungle bird was perfect to introduce me to campari and now i love almost all cocktails that use it.
Just subscribed 2 minutes ago, watching volume 1, and here we are.
Thanks
2:03 Leandro taking a page from Steve the Bartender hahaha
I'm binge watching all of these.
Between this channel, Lui Fernandes and Anders Erickson’s channels, I am in heaven every weekend making fun, new drinks for me and my friends!!
awesome. That's why we do this!
1:34.... What you said is exactly why I always crush my lemons and limes with the syrup First, then I add Mint on top of it so the mint can be better infused with all the oils and I can open up the leaves of the mint better through Muddling. This method I used always gets good Feed back.
In Cuba they tend to add Angostura bitters to the Mojito as well. At least they did, when I was there..
My Pink Lady recipe is 1-1/2 gin, 1/2 grenadine and an egg white. Might have to experiment with lemon and apple jack.
Glad to know that I’m not the only one packing as much ice on top of a finished cocktail as possible before serving.
Thanks so much for these easy-to-make videos. I have made a small bar at home and enjoy learning with your videos. Lots of respect and love to you.
Love the Death in the afternoon
Finally got myself some straws from Surf Side Sips! Absolutely in love with them
Anthony Anderlionis I’m glad you like them! Cheers!
Love all of your videos. The occasional banter and often sassy attitude gives your channel so much character! Love it
11:32 You are correct, the original cocktail did not include soda, but as you said the original was not called a Mojito. Mojito became popular in the mid 20th century and there was soda around by that time. Anyway, things evolve over time ofc, and also there are a million variations of each drink out there, but I still like my Mojito with soda. Nice video!
I'm new at this and the favorite one I've made so far is
8 mint leaves
4 shakes of fee black walnut bitters
.75 oz lime juice
.75 oz peppermint ginger syrup (add a tea bag when you make simple syrup) you could probably just use simple syrup
.75 oz plume and petal cucumber vodka
2 oz roku gin
Shake and pour over ice
Garnish with orange peel and mint
I could probably simplify it using cucumber gin but let me know what you think
That is an awesome cocktail for anyone, never mind being new to this! Keep it up!
i just made a slightly modified version of that strawberry fix and it was so good! probably top ten but I always rate cocktails I have tried recently higher than ones I tried a little bit ago
Well what’s the modification
Before I even saw this video I’ve been using grapefruit bitters in my Martinis and I love it. Humblebrag FTW!
Amazing video. Can't tell you how many times I have watched this.
It's very important program. I like it very much.
OMG!!! You crack me up!!! You tasted everything you made I think. Lol!!! "The Haappy Barfly"!!! 🤣👍🏽😜😁
And. I loved all your info. Thank you and yes I liked and subscribed. ❤️
thanks for watching :)
Wow! The Humble Brag is the first 2:1 martini I really enjoyed. Great drink! Well done!
watch out there Leandro, your Bostonian is shining through there with the JaegaMeista
gotta have to try some new cachaça drinks, I have a few artisanal cachaças at home to have fun.
Love these compilation videos when you make them, plus the channel in general has a great mix of updates. Bravo sirs!
I love the copper tool set
Probaby the best channel on cocktails around.
Was wondering if you could do a 5 best gin or 10 easy prohibition/long forgotten cocktails that are vegan? Keep up the great work!
Thanks! Yeah I’ve got a bunch of videos in the pipeline and I can definitely do some easy prohibition cocktails glad your digging the content
Oh man, just made the Rio Grande Sour tonight for the first time and absolutely loved it!
i always like your little history lessons
I love all of your video and make me more like stay home during pandemic and enjoy homemade coctails. thanks and cheers 😘😘💐
Isn’t it amazing how important that ice is?
Another fantastic video. Thank you Leo and Marius!
thx for all this beautiful video
On that last one, a small sprinkling of black pepper on the muddled strawberries would make it taste more strawberry-ish. Sounds weird, but it works!
NICE, and I am so looking forward to trying your Humblebrag just as soon as I get some grapefruit bitters... thank you.
Very nice line up. 😋 btw the Rio grande sour in the show notes show lemon 🍋 wedge. I swear it was orange 🍊
Correct, that was a test. You passed!
The Educated Barfly i am always surprised how well I do for tests I never study for. 😉
I love cocktail history, so I have to point out that the recipe for the Vieux Carré was actually first published in 1937 in “Famous New Orleans Drinks and How to Mix ‘Em” by Stanley Clisby Arthur. He did credit to Bergeron for creating it, but that obviously had to have happened in the early 1930s.
Love these videos. Thank for the education!
The magic of editing, you always get a perfect wash line
Nope, all these were done in one takes, no redo's on the wash line. Promise :) We just cut the video or it would as long as The Irishman.
@@TheEducatedBarfly haha I'm just teasing, great video!
parabéns ...fantásticos todos os drinks !!!!!!
Thanks for another great video! Made the Pink Lady tonight and loved it. Would like to see some fruit whiskey smashes for the spring - maybe a whiskey peach smash.
I finally tried the pink lady, and it's my new favorite drink! I love this channel ^^
Tried the Pink Lady tonight and it was fantastic
Hey, has Marius ever told you about the Norwegian method of selling alcohol, Vinmonopolet? Just curious, as a fellow Norwegian.
Nope. Sounds like he should though
I've told you this several times Leandro...
Would be interesting to see your opinion on this
That whip shake. Too funny.
So great full for the work you and Marius put into this show. It is a great show for lesser experienced bartenders but also for more advanced bartenders.
I have been having some trouble with the jungle bird for a while as I feel like the pineapple overpowers the other flavours in the drink too much. How do you make sure that this does not happen? I just bought a goslings black seal rum for dark n stormy, that might be a shout in the jungle bird right?
The parts of the video where you taste the cocktails are like **mm** !
No Cuba Libre ? Thats the one I make the most, just recently got into "home bartending". My favorite drink being the rum and coke, I figured I would do it well.
im missing at least 1 ingredient for every one of these. the last one is strawberries.
How do you make the raspberry syrup? I think my wife would like the Cosmo? Thanks for some great drinks
Killed it with the orange on the Vieux Carre! The traditional lemon does not compare to this one.
aww, i want the pink lady one ! :)
Might be a bit late to this party but the Hemingway cocktail is the most Hemingwayest you could get… adding lots of alcohol to alcohol 😀😀
Great bartender and recipes that are really good
i see a guy make drinks, i like simple as that🍹
I think the Cosmopolitan is an extremely under appreciated cocktail, caused by Sex and the City; I just made it for the first time with my last 1,5oz of fresh raspberry syrup and it’s a really gin forward and nicely balanced cocktail!
Wouldn't it be peel side up as in the peel is facing you, not the bottom of the cup? Or are you putting the peel facing the bottom of the cup?
try the mojito with a little bit of VERY carbonated water and you will never have one without it again-- at least i wouldnt!
Love this thanks. My partner and I are heading to NYC at the end of the month. Looking for cocktail bar recommendations. I will be hitting the Dead Rabbit for sure but was wondering if there were some hidden gems in Manhattan?
Should probably ask Greg on How to Drink, he's from New York metropolitan New Jersey.
Over kill with the ice
I saw you measure 3/4 oz in the bottom of your jigger. Is that actually measured that way or are you just filling it about half way?
Wow, great video!
Summer isn’t around yet, and I know full well that it isn’t a cocktail, but if you had any recipes or tips for making a really good sangria I think that would make for an awesome video.
we'll do a sangria this year
12:33- Jungle Bird
.5 ounce lime juice
.5 ounce simple syrup
1.5 ounces pineapple juice
.75 ounces Campari
1.5 ounces dark rum
Ice
Shake
Double strain into old fashioned glass.
Orchid
what can u substitute rasperry syrup in 1934 cosmo? can u just add the juice or sth else?
Not for a video, but sometime you should taste a Jungle Bird with Hamilton Jamaica Black rum, if you haven't already. You'll love it!
Need me some of that humblebrag
In the first drink when you muddled that drink in the shaker you didn't get to break up the leaves with the muddler because you had all the lemons on top of the mint leaves. Always crush your limes and lemons first to get the zest in the cocktail, then add the mint leaves on top to better crush it with all the oils while opening up the mint flavor in the leaves. Just a tip brother.
Like he says at 1:15 he does that on purpose because he doesn't want to break up the mint and extract the more vegetal flavor.
Great video! Guys I would have a question. What do yo do with the used stirring ice? I mean I could just throw it away, but when I'm having a party I need to fill my small freezes literally to the top with ice. So my idea is I just "wash" the used ice with cold water to melt the flavors from the outer layer. What's your opinion? Completely stupid, or can work? Thanks
so informative for an aspiring mixologist, i suggest you try out the alcohol mist by vapshot
My friends would never forgive me if I gave them absinthe and champagne 😂
So what's the difference between cognac and brandy? I've never been sure if it was the same thing or not so I've been using them interchangeably depending on what I have at the time
Cognac is Brandy made in Cognac France. Region plays a part in their differences and there are strict rules regarding the production of Cognac.
Is there a way you could include the “index card” that you usually do which includes the name of the drink and ingredients after the videos? Just hard to follow along live. Great video though, thanks!
Omg the Steve parody was real 😂😂😂😂😂🤣
"I precut my ice", into normal ice cubes.
Hey man thanks for all your videos
I’m from Colombia y we drink Aguardiente me not so much now.
Where can I send you a bottle for you to try?
You, Steve the bartender & cocktail chrmistry, along with Bruce from (bar talk & cocktails) need to collaborate the four horseman of cocktail making. Make it happen
Is it important for taste to garnish some cocktails with orange twist? I have severe allergy to anything that's related to oranges (peel, juice, etc.), which makes it impossible to try some of the cocktails.
Love it ❤
Which absinthe are u using? Also the abv?
The ol’ “slappyboo”
How do you know every glass of each cocktail
Yo, liked and subscribed for the Harris Wittels shout out!
The only (minor) thing I don't like in this video is that you're smacking the boston shaker so it opens. I find it a bit non-elegant, and I'm pretty sure that anyone can open the shaker easily without using force. Nevermind, thank you for all the knowledge about the cocktails and for inspirations - I definitely have to try the 1934 Cosmo as a huge Cosmopolitan's fan!
Could you replace the aged Cachaca in de Rio Grande Sour with 1.5 oz Cachaca and 0.5 oz aged rum to get a similar taste? I can only get one kind of cachaca and it's the none aged one.
In case someone was wondering... it works! Although next time I would do 1/2 oz syrup and 1 oz lemon
Excellent! This is one to save to watch a few more times. Have you guys ever thought of adding a printable recipe?
Yeah but I also think it’ll work against our views maybe. What do you think?
The Educated Barfly ok good point
The real tutelage though comes from viewing your videos. The recipe is merely a reference
Jim Fererro I’ll give it a day or two then add time stamps youtube won’t allow me enough characters in the description box to publish all the recipes below the video
Another great video
i made a bunch of tiki drinks and the jungle bird i could not get behind. that campari was just too bitter. May try another campari drink to see what i think.