After trying a Trinidad sour a few years back it completely changed how I taste ango in anything else now. Using it as the base spirit and having it diluted and lengthened really opened up all the complexity in it. Fantastic drink.
Hi Leandro, I made and have just finished my nightcap in the garden, the Eeyore's Requiem to the spec you gave, though Noilly Prat not Dolin dry vermouth. Yes, a super drink, depth of flavours akin to my favourite single malt whisky. I loved too the lingering finish of the orange bitters (I used Regans). So 2 out of this video enjoyed, I'll have to try the first one tomorrow as I have all 3 bitters and more! Nick from York
Eeyore's Requiem is in my top 3 all time favourite cocktails. When I first saw it, I knew I had to make it because everything about it is just so crazy, the name, the specs, the triple orange zest... Now I'll have to try the Sawyer too, it looks fantastic!
My first job behind the stick full time had a Sawyer riff called the "Hatchetman" 2 oz Laird's BIB 3/4 oz Velvet Falernum 3/4 oz Lime Juice 14 dashes Peychauds 7 dashes Angostura 7 dashes Orange Bitters Blend I like it even more than a Sawyer and it was a sleeper hit on our menu!
Whilst not specifically a bitters cocktail, I make a type of old fashioned with dark rum and loads of chocolate bitters. Dash of orange bitters also if I’m feeling exuberant!
I'll have to try that! I recently bought orange and chocolate (from Wal Mart) and I'm loving a Boston sour with 7 dashes of orange bitters. It's my favorite way to make it now.
Love your channel. Has been really rewarding to see your production value and your on camera persona slowly improve over time. Thanks for making videos :)
Hi again Leandro, I have just made the Sawyer and yes, very tasty. The lingering aftertaste is, as you did, fruity and spicy from the bitters. I love to try new flavours with my massive armoury of bottles. You, Leandro were the first revelation to me of UA-cam lessons on making cocktails. That was early March 2020. How my life has been enriched since! Nick from York
Three very interesting cocktails to try. Large amounts of bitters sounds questionable but when you put it into perspective against certain aperitifs it makes sense.
I love the wave of bitters-heavy drinks that's happening. I've only been making cocktails at home since last year, so it didn't seem too paradigm-shattering to me when I first tried one. Must have been quite the revelation for the people who have been in the game for longer than me! One of my favorite bitters-heavy drinks is Sandy Levine's "Likely Doubtful," which you can find on Imbibe. It's basically an Angostura-based fizz that includes a small amount of Curaçao and Batavia Arrack. Would love to see it featured some time!
Hi Leandro, I like the Trinidad Sour a lot and have made it a good few times. Drawback is it makes the angostura bottle go down to fast. I will make the Shoot's requiem this weekend, it looks good and I haven't opened my Verney Branca yet. Nick from York
You gotta try it. Once you try it (and love it), memorize the specs and casually whip it out when offering to play bartender. Peoples' eyes get huge as plates when you casually mention 1.5 oz of angostura in it. You'll be the toast of the evening.
Just an FYI: While most are negligible, all Fee's Bitters do contain alcohol. They may be able to skirt labeling it with such information in the US, but for example if you were to look to purchase those bitters in the UK via Amazon, they are legally required to include the ABV, of which they all contain some amount of.
@@R0bn0tavailableagain That's good call. I misinterpreted information I was given on the composition of the bitters previously. Thanks for clarifying so my comment doesn't lead others astray. With that said I believe Fee Brothers is still much lower alcohol content than Angostura and a few drops in an otherwise 0% drink would still render the drink effectively 0%.
@@Da_dctr78 Sure. Most are sub 5% but a few are up around 17.5 and a couple 30%+, while in most instances neglible at most, but important to know if someone was to do a riff on something like a Trinidad Sour or something and were under the assumption their ingredient is ABV free, it's important to know. Here's the list I found from the /r/cocktails subreddit: Aztec Chocolate Bitters - 2.6% Black Walnut Bitters - 6.4% Celery Bitters - 1.3% Cherry Bitters - 4.8% Cranberry Bitters - 4.1% Gin Barrel-Aged Orange Bitters - 9% Grapefruit Bitters - 17% Lemon Bitters - 45.9% Mint Bitters - 35.8% Old Fashion Aromatic Bitters - 17.5% Peach Bitters - 1.7% Plum Bitters - 12% Rhubarb Bitters - 4.5% West Indian Orange Bitters - 9% Whiskey Barrel-Aged Bitters - 17.5%
I am getting into a mixology hobby... watch your videos regularly; and I try to make a good portion of what you do. Most are pretty good, if not excellent. Tried all three of these and the Sawyer was the only one I found palatable. Only substitutes were Plymouth Gin and Old Forester 100 proof rye. I think I finally found something that I have to disagree with you on. LOL. These were not good and are far from my drink of choice. Except the Sawyer smelled amazing. They should make that smell into an air freshener.
Do you think Peychaud's could be used to make something like a New Orleans Sour? 1.5 oz. Peychaud's Bitters 0.5 oz. Brandy 1 oz. Orgeat 0.75 oz. Lemon Juice?
Just tried this with the 0.75 oz proportion of the orgeat. It's really, strikingly good. It's been too long since I had a Trinidad Sour, so I won't say my tasting notes are ironclad, but the Peychauds and brandy play really well with the orgeat. Brings out an orange blossom water and pomegranate note that I never expected. Not bitter on the palate at all, except maybe 10 seconds after you've swallowed it. You could serve that blind to someone and they'd think it was the best and most complex fruit punch they've ever had.
Hey Leandro, I've been thinking about making a Trinidad Sour variation and I'm wondering if you've seen someone do this before or if you would think it would work as a cocktail. The 'Bogart Sour,' using 1oz. of Bogart's Bitters from The Bitter Truth, 3/4oz. lemon juice, 1/2oz. rye, and 1oz. demerara syrup (instead of orgeat). I also would use an egg white. Thoughts?
Vaguely related question. I finally tracked down some Stappi Bitter Red soda because I had seen a cocktail calling for it, and now I can't find the tutorial. I thought it was on your site...ring any bells?
The rule of thumb that I use is that shaken drinks typically increase their pre-dilution volume by 1/3 and stirred drinks increased their volume by 1/4. I.e. a drink that measures 3 oz pre-dilution comes out to 4 oz if shaken and 3.75 oz if stirred. This works pretty well for me and is fairly consistent. The only caveat is that ingredients that create a froth/foam (e.g. coffee, pineapple juice, lots of bitters, eggs) kind of throw a wrench into this and make it somewhat unpredictable. FWIW, I find that having a 4 oz Nick and Nora and a 7 oz coupe handles 90% of my straight up cocktails that aren't Tiki (that's a whole other ball of wax). Hope this helps.
That's a hard one. Cynar is pretty unique. It's an Artichoke liqueur. If you change it out with anything you'll make a different drink. If you can get your hands on it, we have a lot of cocktails for it. You could play around with some other bitter Amari, but it won't be the same
Because it can vary from bottle to bottle, I recommend measuring for yourself. For the Sawyer, I put the 7 dashes in a clear measuring glass, and use that to know how much to use for the other two bitters.
I mean this Trinidad must be real expensive, since the Angostura surely is not cheap. Why not use a Bitter that comes at a reasonable price, like an Underberg ?
In this video I say “percent” when I meant “proof” but ya’ll knew that. I misspeak on occasion 😂
you did say you were having a problem speaking :) Been there and done that and we should make a T-shirt.
@@boozeontherocks definitely
@@boozeontherocks Lol!!
I was thinking "holy shit that's a strong cocktail" 😄
@@mymmy 😂
After trying a Trinidad sour a few years back it completely changed how I taste ango in anything else now. Using it as the base spirit and having it diluted and lengthened really opened up all the complexity in it. Fantastic drink.
Love the dig on Greg at the beginning. You guys need to do more collabs
Not a dig, but a nod. We're all friends. And once covid starts loosening up we'll do a lot more for sure.
Hi Leandro, I made and have just finished my nightcap in the garden, the Eeyore's Requiem to the spec you gave, though Noilly Prat not Dolin dry vermouth. Yes, a super drink, depth of flavours akin to my favourite single malt whisky. I loved too the lingering finish of the orange bitters (I used Regans). So 2 out of this video enjoyed, I'll have to try the first one tomorrow as I have all 3 bitters and more! Nick from York
The intro was fantastic!! I love the edit!
Will definately try this......Loves your cocktails.....lot of love from India
Eeyore's Requiem is in my top 3 all time favourite cocktails. When I first saw it, I knew I had to make it because everything about it is just so crazy, the name, the specs, the triple orange zest...
Now I'll have to try the Sawyer too, it looks fantastic!
Trinidad Sour blows my mind every time I make one! Fantastic video!
A few new ones for me to try this weekend, thanks Leandro! Hope you and Marius have a great weekend as well.
I know some people cringe at trying a drink that's like 2oz bitters, but I'm looking forward to trying this. You know, for science! 😅
This format is great. It fun to take subject and do short explorations.
My first job behind the stick full time had a Sawyer riff called the "Hatchetman"
2 oz Laird's BIB
3/4 oz Velvet Falernum
3/4 oz Lime Juice
14 dashes Peychauds
7 dashes Angostura
7 dashes Orange Bitters Blend
I like it even more than a Sawyer and it was a sleeper hit on our menu!
I... just happen to own all those ingredients. I'm going to try this immediately.
Beautiful colors, that came along with cocktails, lots of takeaway points..thanks
I just made an Eeyore’s Requiem, had my first sip and was heard to utter, “Oh wow”
I think those were my EXACT words.
I can’t wait to try all of these. Love your channel by the way, one of my favorites.
thanks
Whilst not specifically a bitters cocktail, I make a type of old fashioned with dark rum and loads of chocolate bitters. Dash of orange bitters also if I’m feeling exuberant!
I'll have to try that! I recently bought orange and chocolate (from Wal Mart) and I'm loving a Boston sour with 7 dashes of orange bitters. It's my favorite way to make it now.
Love your channel. Has been really rewarding to see your production value and your on camera persona slowly improve over time. Thanks for making videos :)
There is only enough room for one Jacob in these comments
I had to try the Trinidad Sour. Omg, why does it work so well?! Sooo good and the color is crazy.
Hi again Leandro, I have just made the Sawyer and yes, very tasty. The lingering aftertaste is, as you did, fruity and spicy from the bitters. I love to try new flavours with my massive armoury of bottles. You, Leandro were the first revelation to me of UA-cam lessons on making cocktails.
That was early March 2020. How my life has been enriched since!
Nick from York
Thanks or the support Nick! And glad you’re digging the content. Also love the thoughtful comments! You da man!
Good stuff. The Trinidad Sour is a game changer.
This is the first and only bitter cocktail I was really familiar with. Feel like this give me a good reason to try it out!
These all sound great. Been getting more into bitter heavy cocktails.
Super interesting. Thanks!
Just made the Sawyer, and it's really good. Thanks!
Three very interesting cocktails to try. Large amounts of bitters sounds questionable but when you put it into perspective against certain aperitifs it makes sense.
I love the wave of bitters-heavy drinks that's happening. I've only been making cocktails at home since last year, so it didn't seem too paradigm-shattering to me when I first tried one. Must have been quite the revelation for the people who have been in the game for longer than me!
One of my favorite bitters-heavy drinks is Sandy Levine's "Likely Doubtful," which you can find on Imbibe. It's basically an Angostura-based fizz that includes a small amount of Curaçao and Batavia Arrack. Would love to see it featured some time!
A Trinidad Sour and a Maruesque are two of my favorite cocktails. Both have an seemingly obscene amount of flavor, but are so perfect to drink.
Great video! That Trinidad Sour is one of my favorites and is what got me buying the big bottle of Ango for my home bar. :)
Trinidad sour with egg white is also fantastic!
Hi Leandro, I like the Trinidad Sour a lot and have made it a good few times. Drawback is it makes the angostura bottle go down to fast. I will make the Shoot's requiem this weekend, it looks good and I haven't opened my Verney Branca yet. Nick from York
The Trinidad sour is one of the drinks I have been wanting to try now I have a few more to add to my list.
You gotta try it. Once you try it (and love it), memorize the specs and casually whip it out when offering to play bartender. Peoples' eyes get huge as plates when you casually mention 1.5 oz of angostura in it. You'll be the toast of the evening.
The wife and I tried Violet Hour last night. Oh man, awesome place!
Wait, what did the AA guy say when you told him that Angostura bitters has alcohol in it??
I’ve seen Eeyore’s Requiem so many times but haven’t made it yet. I don’t know why, because it sounds awesome. That’s tonight’s (first) cocktail!
Arriba, Abajo, Pal Centro y Adentro!
Wow! Great video
Great video, I'm going to try make the Sawyer for sure.
Question for Leandro, where'd you get that apron. Been looking for a solid utility apron
I got it from Stagger Lee Goods there’s a link below and a discount through Barfly as well info in the description
@@TheEducatedBarfly Ah brilliant. I'm in the UK so might need to find alternative seller, but I'll check it out. Cheers
Fee Brothers Bitters is glycerin based and therefore alcohol free. I used that to make mocktails taste like cocktails when my wife was pregnant.
That is such a great tip! Never knew that about the Fee Brothers line. Cheers for that!
Just an FYI: While most are negligible, all Fee's Bitters do contain alcohol. They may be able to skirt labeling it with such information in the US, but for example if you were to look to purchase those bitters in the UK via Amazon, they are legally required to include the ABV, of which they all contain some amount of.
@@R0bn0tavailableagain That's good call. I misinterpreted information I was given on the composition of the bitters previously. Thanks for clarifying so my comment doesn't lead others astray. With that said I believe Fee Brothers is still much lower alcohol content than Angostura and a few drops in an otherwise 0% drink would still render the drink effectively 0%.
@@Da_dctr78 Sure. Most are sub 5% but a few are up around 17.5 and a couple 30%+, while in most instances neglible at most, but important to know if someone was to do a riff on something like a Trinidad Sour or something and were under the assumption their ingredient is ABV free, it's important to know. Here's the list I found from the /r/cocktails subreddit:
Aztec Chocolate Bitters - 2.6%
Black Walnut Bitters - 6.4%
Celery Bitters - 1.3%
Cherry Bitters - 4.8%
Cranberry Bitters - 4.1%
Gin Barrel-Aged Orange Bitters - 9%
Grapefruit Bitters - 17%
Lemon Bitters - 45.9%
Mint Bitters - 35.8%
Old Fashion Aromatic Bitters - 17.5%
Peach Bitters - 1.7%
Plum Bitters - 12%
Rhubarb Bitters - 4.5%
West Indian Orange Bitters - 9%
Whiskey Barrel-Aged Bitters - 17.5%
My brain is malfunctioning because I actually have all these ingredients in my home bar right now
What can you substitute for the Dolin bianco vermouth? Would lillet blanc or Dolin dry vermouth work?
Trinidad Sour now my mind first time I made it, what a drink!
May I ask where you got your juicer? I think I need to upgrade, thanks!
I really like the format of this video. Teaching with a few examples. Nice job.
I laughed loudly alone when you told the story about the aa guy hahahahahaah. I have a similar story:P
My favorite bitters cocktail is called the Fatigue
1 oz Angostura, 1 oz Maraschino liquor, 1 oz Bourbon.
That's right, an ounce of Ango
I wonder if the last one would work with my homemade aromatic bitter? I may try it this weekend. Great video!
Can't see why not. If anything, it makes for its own unique serve!
Thank you for saving that guy in AA.
Love the intro
I'll go first with the craziest ones of the lot with the 14 dashes of Angostura. Sounds like it shouldn't work but I try everything at least once
I don't want to rain on your parade, but isn't the one with the 45 ml (!) the craziest of the bunch? XD
The 14 dashes of angostura is missing from the recipe in the description
Thanks. Fixed
I feel like I need to try one of these.....
Can you tell me where I can purchase the droplet
At 8:00 You can see how that professional smile is evolving :D
I am getting into a mixology hobby... watch your videos regularly; and I try to make a good portion of what you do. Most are pretty good, if not excellent. Tried all three of these and the Sawyer was the only one I found palatable. Only substitutes were Plymouth Gin and Old Forester 100 proof rye.
I think I finally found something that I have to disagree with you on. LOL. These were not good and are far from my drink of choice. Except the Sawyer smelled amazing. They should make that smell into an air freshener.
I just made the Sawyer and it’s delicious! I need to get some orgeat so I can try the Trinidad sour next.
Highly recommend the agnostura colada on the educated barfly site
The Eeyore's Requiem was a revelation!! And finally a gin drink even my gin-hating husband liked!
Like an onion you say? Is it pretentious, no. Possibly a Shrek reference, maybe.
Do you think Peychaud's could be used to make something like a New Orleans Sour?
1.5 oz. Peychaud's Bitters
0.5 oz. Brandy
1 oz. Orgeat
0.75 oz. Lemon Juice?
Honestly, I'm curious about this now, I might just try it.
Yeah why the hell not? seems delicious although I may cut the Orgeat down to .75oz (seems a little sweet in the above specs) but you can test both!
I was thinking something of a Mexican hot chocolate version using the bittermans mole bitters. I need to mull it over more though
Just tried this with the 0.75 oz proportion of the orgeat. It's really, strikingly good. It's been too long since I had a Trinidad Sour, so I won't say my tasting notes are ironclad, but the Peychauds and brandy play really well with the orgeat. Brings out an orange blossom water and pomegranate note that I never expected. Not bitter on the palate at all, except maybe 10 seconds after you've swallowed it. You could serve that blind to someone and they'd think it was the best and most complex fruit punch they've ever had.
@@AsteroidWrangler damn I gotta try this haha
Can you recommend some good LA cocktail bars?
Hey Leandro, I've been thinking about making a Trinidad Sour variation and I'm wondering if you've seen someone do this before or if you would think it would work as a cocktail. The 'Bogart Sour,' using 1oz. of Bogart's Bitters from The Bitter Truth, 3/4oz. lemon juice, 1/2oz. rye, and 1oz. demerara syrup (instead of orgeat). I also would use an egg white. Thoughts?
I dunno I’d have to taste it
Vaguely related question. I finally tracked down some Stappi Bitter Red soda because I had seen a cocktail calling for it, and now I can't find the tutorial. I thought it was on your site...ring any bells?
Nope haven’t used bitter red soda in a drink
@@TheEducatedBarfly Wow. A thousand thanks for getting back to me so quickly! Very kind of you. I tracked it down -- Devil's Day Off -- booze free :)
A video on how to calculate what size glass you will need would be killer -- i feel like all my cocktail glasses are huge
The rule of thumb that I use is that shaken drinks typically increase their pre-dilution volume by 1/3 and stirred drinks increased their volume by 1/4. I.e. a drink that measures 3 oz pre-dilution comes out to 4 oz if shaken and 3.75 oz if stirred. This works pretty well for me and is fairly consistent. The only caveat is that ingredients that create a froth/foam (e.g. coffee, pineapple juice, lots of bitters, eggs) kind of throw a wrench into this and make it somewhat unpredictable. FWIW, I find that having a 4 oz Nick and Nora and a 7 oz coupe handles 90% of my straight up cocktails that aren't Tiki (that's a whole other ball of wax). Hope this helps.
Which other liquor can one use to substitute cynar?
That's a hard one. Cynar is pretty unique. It's an Artichoke liqueur. If you change it out with anything you'll make a different drink. If you can get your hands on it, we have a lot of cocktails for it. You could play around with some other bitter Amari, but it won't be the same
Sawyer is probably my favorite gin cocktail, its just so good if you are a bitter fiend like myself lol.
Looking forward to trying this and the Trinidad Sour! Gonna be an interesting weekend!
Random question, do you know how many dashes equate to a 1/4 oz?
Because it can vary from bottle to bottle, I recommend measuring for yourself. For the Sawyer, I put the 7 dashes in a clear measuring glass, and use that to know how much to use for the other two bitters.
Never tried a cocktail with a non-potable bitter base, just haven't been able to bring myself to do it.
WHERE DO YOU GET THAT LIME SQUEEZER??? That thing is epic haha
You can get it here amzn.to/3fvXrUw and we have all the tools we use on www.amazon.com/shop/theeducatedbarfly
The Sawyer is quite good.
I mean this Trinidad must be real expensive, since the Angostura surely is not cheap. Why not use a Bitter that comes at a reasonable price, like an Underberg ?
Did you mean 89.4 proof?
If i said percent I meant proof 😂
Bitter, yeah
you look like one of the guys from the show Impractical jokers
i think his name was Q
When is the Skrewball contest video coming?
next month
Trinidad sour was the first thing to pop in my mind when I say the thumbnail, the BOOM, Trinidad Sour! 😂
Am I the only one who heard the host say angostura has "89% alcohol by volume", despite the label says 44.7% ABV? I think we meant 89 proof.
89 proof is what I meant obviously. If I indeed did say percent. Pretty sure most people know what I meant without having to comment
3 People just really hate Bitters
I think you confused proof with % ...
Yeah I misspeak on occasion lol
#bigbittersenergy
These drinks are not home friendly.
You're so cuttte 🥰
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That's deep, ogre.