Fernet Branca it´s very popular in Argentina, my country, where it is produced!! I´m glad to see in this video that it is used in other countries as well, because it is a national pride. Here we drink it with Coke, and the drink it's populary called "Fernet con Coca".
I had some Argentinian guys order this from me years ago and I thought it was a bit weird, but tried it and it’s great! It’s become a bit of a thing in Melbourne as well now, one bar even has Fernet and coke slushies 😋
1:03..... Interesting tidbit of information There was a study down quite a few years ago ( I am a physician so I love me some science ) that it takes trying something bitter at least 19 times to train the brain that what you are tasting is not dangerous. In the wild and evolutionarily we are geared to shy away from bitter tasting things as it can be poisonous in the wild. Hence why when we are younger things like coffee are not what we like but later in life we tend to really enjoy it. Thanks for the awesome video!
I didn't know fernet branca was in cocktails! I've had it as a digestif on its own, I used to pretend to like it to seem cultured 😂 maybe a cocktail will mellow out its flavour slightly. I must try and buy some again
Great lineup of drinks! I wish I could get Amer Picon in Canada. Amari is rising in popularity, so I feel like it won't be too long before I can make all 5 of these!
Ah I forget it’s quite tightly regulated in Canada! When I worked in Vancouver we would snuggle Amer Picon across the border to make Brooklyns...haha. Fingers crossed they start importing it soon!
Definitely not haha, believe it or not I’m a bit of a Luddite. My business partner Josh does the filming and all of the technical stuff, and we have a lovely man named Rob who helps with the editing.
Unfortunately there’s not really a direct substitute, which is why it’s a bit of a treat! Montenegro or Nonino have similar orange notes but are sweeter, so try cutting them with 5-10ml of Averna if you have it 😊
As I’ve gotten older my palette has gotten more like me...bitter. Just calling it like I see it. Love me an old fashioned, a dark and stormy ...,add with Irish whiskey so... an Irish storm or a redhead or...my wife? ...., and a Manhattan. I’ll have to try the rest of these.
Just found your channel and I’m glad I did. Great cocktails. Cara was smartest to keep the Scofflaw not only because it’s delicious, but because it was the coldest!
What is your opinion on using a different Amaro? I cant seem to find Amaro Nonino nowadays (maybe they discontinued it?). Have been using Cynar as a standby and its pretty good, although a bit vegetal (which i dont mind really)
That’s a shame, we don’t have any problem getting it here still so maybe they just stopped importing where you are? Montenegro is the closest I’d say, Cynar as you pointed it is much more vegetal. That said, if you like it, then go for it! I find bitters can easily be subbed, it’s not the same drink but that’s alright 😊
Those rocks glasses for The Boulevardier are absolutely gorgeous! Are they vintage or can I swoop them up somewhere? Thanks for dropping all the amazing knowledge!! Love the channel so much!
That’s actually a Dewar’s glass we got for free at the bar haha (probably shouldn’t have used it with Woodford’s 😬). You could try looking on line or try your Bacardi rep if you’re in the industry!
@@BehindtheBar I found, bought and used the following as a substitute. I have no clue how it compares to Amer Picon but I can tell you I loved The Brooklyn!!! Paolucci - Amaro Ciociaro (750ml) Aperitif - Italy - 750ml
Recently found your channel and enjoy the hell out of it, Cara. Need your professional opinion on a Boulevardier variation. I keep the sweet vermouth, but replace the Bourbon with rye and the Campari with Aperol. Since rye is spicier than bourbon and Aperol not quite as bitter as Campari, I would figure that equal parts of all three ingredients (a la Negroni) would be more balanced than a 2:1:1 ratio. What say you? Also, if you could please make more videos with variations of classic cocktails, it would be much appreciated. I'm always looking for a new favorite tipple. Cheers!
Sounds good Stefan! I do tend to find Aperol just a bit stickier and more viscous so I’d still probably use less of that than the other two to begin with, and up it as you see fit. Often when I’m workshopping cocktail I will mix together equal parts but very small amounts of everything (like 10ml) and that way you can see how all the flavours interact, and tweak from there. Hope that helps!
I adore each of these cocktails! They all have amazing complexities in flavour, and I love savouring these kinds of amazing drinks, at the end of a long day. :-)
I really appreciate that you showed us how to make some of the not-so-mainstream whiskey cocktais. Previously I was craving some new whiskey cocktails and kept stumbling upon OFs, Sazeracs, WSs and Manhattans as if these are the only whiskey cocktails to exist. This vid, however, is a marvel. I'm definitely going for the Paper Plane. Thanks a bunch!
The longer the lists, the more drinks I have to try once things open back up! Maybe I actually should just try making these at home 🤔 they all look delicious
Sure but you’re probably as well just making a Toronto at that point haha! I think the Branca would overpower the nuances of the maraschino etc- try knocking it back a bit?
Hello! Love this video and all your Content! I was just wondering how long do you stir the Boulevardier in the mixing glass for? And is there a general rule of thumb for how long you stir cocktails in the glass for?
Thanks pal! I’d have to time it to be honest- I usually just judge it by when the mixing glass starts to get cold and frosty. With things which are served on ice I tend to underdilute slightly, and go a little longer when things are served ‘up’ as they won’t get any extra dilution once served.
Oh don’t worry, I’m all about them as well. This video was just trying to give some love to lesser known American whiskey cocktails but the Old Fashioned videos are already up and the Manhattan is on its way in the next month or so 😊
Canadian Club???? That's a very common bar brand, but if I were making that for myself or some friends I would use something better like Crown Royal. Actually it might be interesting to try it with a maple flavoured Crown Royal.
Have you tried the 20yo CC? The extra age gives it a bit more spice and backbone, but it’s still really mellow which works well in this cocktail because Fernet is such an assertive flavour you don’t want anything which is going to fight with it! The regular CC would get lost for sure. Crown Royal could be a good choice as well, I’m not honestly too sure how the maple would work out but if you try please let me know!
@@BehindtheBar I have to admit I haven't tried the 20yo CC. Mostly because the regular CC has turned me off. There are so many other really good Canadian rye whiskeys. Recently, however, I've discovered Irish Whiskey, and I have to admit I like it better than scotch.
tchevrier unfortunately the only Canadian whiskey which really sells in my bar is CC, which is why I have the 20yo to give a yummy option, but of course there are plenty of other great ones! I’m actually working on an Irish whiskey script at the moment so watch this space 😉
Having more ice in there just makes it melt more slowly, so you have time to adjust should you need! More science of ice here if you’re interested… ua-cam.com/video/93nGSSl1G24/v-deo.html
@@BehindtheBar I love it, bitter yet refreshing! Well worth the adventure I had to go on to aquire the amaro nonino. I even garnished it with an origami crane ☺️
I feel like he chose to be a gentleman and look away while she was shaking the drink so he didn't stare at her butt, just the look on his face gave me that sense lol.
every time she says "...and now you know!" I feel so fulfilled and wanna just go and make that cocktail :D
Fernet Branca it´s very popular in Argentina, my country, where it is produced!! I´m glad to see in this video that it is used in other countries as well, because it is a national pride. Here we drink it with Coke, and the drink it's populary called "Fernet con Coca".
I had some Argentinian guys order this from me years ago and I thought it was a bit weird, but tried it and it’s great! It’s become a bit of a thing in Melbourne as well now, one bar even has Fernet and coke slushies 😋
1:03..... Interesting tidbit of information There was a study down quite a few years ago ( I am a physician so I love me some science ) that it takes trying something bitter at least 19 times to train the brain that what you are tasting is not dangerous. In the wild and evolutionarily we are geared to shy away from bitter tasting things as it can be poisonous in the wild. Hence why when we are younger things like coffee are not what we like but later in life we tend to really enjoy it. Thanks for the awesome video!
Thanks pal, really interesting and definitely makes sense as to how we can push our palettes!
I love love love your channel!
Thanks pal, I’m so glad!
And knowing is half the battle!
All of them look good!
Very nice
We have a brewery in Atlanta called Scofflaw
I think it’d be great to get a video on different amaros and their flavor profiles
Has to be in the next couple of shoots- very high on the list!
Love the videos. What do you mean exactly about a ingredient “lengthening” a drink.
Just keeping the flavour going 😊. Sometimes you have a drink where the flavour disappears quite quickly and that can be a bit disappointing haha!
Strangely loved this video. For once, youtube ads have worked properly. Subbed.
Very glad to hear that, we’re pretty new to the world of UA-cam but obviously the hope is to get your content in front of people who will enjoy it!
If you can't get Amer Picon try substituting Ramazzotti and a few dashes of orange bitters.
Good call!
I didn't know fernet branca was in cocktails! I've had it as a digestif on its own, I used to pretend to like it to seem cultured 😂 maybe a cocktail will mellow out its flavour slightly. I must try and buy some again
It’s definitely still a strong flavour haha, start in small quantities!
Wow... all the best drinks in one place. The Scofflaw is a new one to me and getting added to the frequent order list. Cracking video - well done!
It’s a winner for sure!
What about the whiskey sour? Personally think that should be in there
We have covered that separately- deserved it’s own show!
ua-cam.com/video/HUCslvHjwoI/v-deo.html
Hmmm more experiments for the summer! Be good to see the edited short version for these as well ...
Thanks Steve, they are coming! It won’t quite be our Make it Quick versions though, for these, we’ve got slightly longer ones with a bit more detail.
Cocktail Thumbrule -
citrus/ juice = shake
booze only = stir
So simple but so true
Thanks 🙏🏽
That's pretty much all there is to it! 👍
Great lineup of drinks! I wish I could get Amer Picon in Canada. Amari is rising in popularity, so I feel like it won't be too long before I can make all 5 of these!
Ah I forget it’s quite tightly regulated in Canada! When I worked in Vancouver we would snuggle Amer Picon across the border to make Brooklyns...haha. Fingers crossed they start importing it soon!
Awesome content. Do you edit your own videos ?
Definitely not haha, believe it or not I’m a bit of a Luddite. My business partner Josh does the filming and all of the technical stuff, and we have a lovely man named Rob who helps with the editing.
Summer has certainly hit with a vengeance in Oz this week, any tiki cocktails in the future? Love the ch by the way, keep it up
No tiki filmed as of yet (although I’ll definitely get there!) but plenty of refreshing gin coming up after either whiskey 😊
If you can’t find Amar Picon anywhere where you live, what’s a similar substitute with the orange notes for the Brooklyn? I’d really love to try it.
Unfortunately there’s not really a direct substitute, which is why it’s a bit of a treat! Montenegro or Nonino have similar orange notes but are sweeter, so try cutting them with 5-10ml of Averna if you have it 😊
As I’ve gotten older my palette has gotten more like me...bitter. Just calling it like I see it. Love me an old fashioned, a dark and stormy ...,add with Irish whiskey so... an Irish storm or a redhead or...my wife? ...., and a Manhattan. I’ll have to try the rest of these.
Just found your channel and I’m glad I did. Great cocktails. Cara was smartest to keep the Scofflaw not only because it’s delicious, but because it was the coldest!
I’m a thinker 😉 haha!
What is your opinion on using a different Amaro? I cant seem to find Amaro Nonino nowadays (maybe they discontinued it?). Have been using Cynar as a standby and its pretty good, although a bit vegetal (which i dont mind really)
That’s a shame, we don’t have any problem getting it here still so maybe they just stopped importing where you are? Montenegro is the closest I’d say, Cynar as you pointed it is much more vegetal. That said, if you like it, then go for it! I find bitters can easily be subbed, it’s not the same drink but that’s alright 😊
Those rocks glasses for The Boulevardier are absolutely gorgeous! Are they vintage or can I swoop them up somewhere? Thanks for dropping all the amazing knowledge!! Love the channel so much!
That’s actually a Dewar’s glass we got for free at the bar haha (probably shouldn’t have used it with Woodford’s 😬). You could try looking on line or try your Bacardi rep if you’re in the industry!
Boston Whiskey sour, Old Fashioned ❤️ and Brown Derby will always be my three favourite s!
Old Fashioned for me, every time!
@@Barprints The taste 🥃 ❤️ will never be beaten! It is paradise on ice!
Great selection here! Cheers Cara. PS Laughing at "semi-American" 😂
So, apparently Amer Picon is not available in the US. Any recommended substitutes? I need to make The Brooklyn!!!!
Oh no I’m sorry pal! It is tricky to find. Try Montenegro and a dash of orange bitters 😊
@@BehindtheBar I found, bought and used the following as a substitute. I have no clue how it compares to Amer Picon but I can tell you I loved The Brooklyn!!!
Paolucci - Amaro Ciociaro (750ml)
Aperitif - Italy - 750ml
Recently found your channel and enjoy the hell out of it, Cara. Need your professional opinion on a Boulevardier variation. I keep the sweet vermouth, but replace the Bourbon with rye and the Campari with Aperol. Since rye is spicier than bourbon and Aperol not quite as bitter as Campari, I would figure that equal parts of all three ingredients (a la Negroni) would be more balanced than a 2:1:1 ratio. What say you? Also, if you could please make more videos with variations of classic cocktails, it would be much appreciated. I'm always looking for a new favorite tipple. Cheers!
Sounds good Stefan! I do tend to find Aperol just a bit stickier and more viscous so I’d still probably use less of that than the other two to begin with, and up it as you see fit. Often when I’m workshopping cocktail I will mix together equal parts but very small amounts of everything (like 10ml) and that way you can see how all the flavours interact, and tweak from there. Hope that helps!
Does putting Jager in a root beer float count as a cocktail?
It’s 2020, all bets are off.
@@BehindtheBar Thanks for the approval. It works surprisingly well. What would be a decent garnish for such a high class drink though?
Anne Onymous Cheezels for sure.
It should be, you are mixing it, and, I Love Root beer !!!!
I adore each of these cocktails! They all have amazing complexities in flavour, and I love savouring these kinds of amazing drinks, at the end of a long day. :-)
Cannot find ammero nonino wjere im at whats a good sub in America.?
If you can find Montenegro that works well!
I really appreciate that you showed us how to make some of the not-so-mainstream whiskey cocktais. Previously I was craving some new whiskey cocktails and kept stumbling upon OFs, Sazeracs, WSs and Manhattans as if these are the only whiskey cocktails to exist. This vid, however, is a marvel. I'm definitely going for the Paper Plane. Thanks a bunch!
Always try and get that balance, thank you for appreciating!
Canadian Club, the best.
I've lived in America my whole life & never once heard of any of these except for the Paper Plane.
I've been working in hospitality for over 20 years and some of these are new to me too😂
The longer the lists, the more drinks I have to try once things open back up! Maybe I actually should just try making these at home 🤔 they all look delicious
Great time to start a home bar
Can you replace PICON with fernet branca?
Sure but you’re probably as well just making a Toronto at that point haha! I think the Branca would overpower the nuances of the maraschino etc- try knocking it back a bit?
Behind the Bar thank you. I will experiment!
The ice you put in the mixing glass which never touches the mixed liquid is pure waste. Correct me if I'm wrong.
Hello! Love this video and all your Content! I was just wondering how long do you stir the Boulevardier in the mixing glass for? And is there a general rule of thumb for how long you stir cocktails in the glass for?
Thanks pal! I’d have to time it to be honest- I usually just judge it by when the mixing glass starts to get cold and frosty. With things which are served on ice I tend to underdilute slightly, and go a little longer when things are served ‘up’ as they won’t get any extra dilution once served.
In Los Angeles an Old Fashion. And a Manhattan would be on the list.
Oh don’t worry, I’m all about them as well. This video was just trying to give some love to lesser known American whiskey cocktails but the Old Fashioned videos are already up and the Manhattan is on its way in the next month or so 😊
She had me at Hellooo
That accent gets me every time!
Love the series; but making me do math (converting ml to oz) makes my head hurt......
Sorry, usually we put the conversion in the description. I just noticed we didn't for this video. Check back later and I'll make sure they're updated.
Just takes practice, practice with your favorite drinks, will be more fun
Canadian Club???? That's a very common bar brand, but if I were making that for myself or some friends I would use something better like Crown Royal. Actually it might be interesting to try it with a maple flavoured Crown Royal.
Have you tried the 20yo CC? The extra age gives it a bit more spice and backbone, but it’s still really mellow which works well in this cocktail because Fernet is such an assertive flavour you don’t want anything which is going to fight with it! The regular CC would get lost for sure. Crown Royal could be a good choice as well, I’m not honestly too sure how the maple would work out but if you try please let me know!
@@BehindtheBar I have to admit I haven't tried the 20yo CC. Mostly because the regular CC has turned me off. There are so many other really good Canadian rye whiskeys.
Recently, however, I've discovered Irish Whiskey, and I have to admit I like it better than scotch.
tchevrier unfortunately the only Canadian whiskey which really sells in my bar is CC, which is why I have the 20yo to give a yummy option, but of course there are plenty of other great ones! I’m actually working on an Irish whiskey script at the moment so watch this space 😉
@@BehindtheBar I can hardly wait
Why fill completely with ice? It seems the ice at the top wouldn't have much effect on the drink
Having more ice in there just makes it melt more slowly, so you have time to adjust should you need! More science of ice here if you’re interested…
ua-cam.com/video/93nGSSl1G24/v-deo.html
My favorite whiskey cocktail is the Gold Rush, but looking forward to trying a Paper Plane tonight as I happen to have some Elijah Craig on hand.
Let me know how you go!
@@BehindtheBar I love it, bitter yet refreshing! Well worth the adventure I had to go on to aquire the amaro nonino. I even garnished it with an origami crane ☺️
Brooklyn contains an ingredient unavailable in US - the irony.
Haha true
Cruel joke on the universe's part!
6 drinks again never seen.
she's mirin'
What’s her name?
Jacqueline Bouvier
Wow all these years I’ve been using the wrong technique to stir my ice in my whiskey ;I feel like such a fool
How the fuck don't you have more subs? I found this video by sheer luck! Subbed.
Thanks pal! We’re building slowly but surely so hopefully we’ll get there 😊
She's cute
Dwight Schrute Stay in character, Dwight.
@@tylerdrainville1136 just answer me honestly, am I wrong?
I aspire to one day be referred to as "semi-American"
😂
I feel like he chose to be a gentleman and look away while she was shaking the drink so he didn't stare at her butt, just the look on his face gave me that sense lol.
😂
Is that a tattoo on her arm?
Of course America spells whisky with “e” :)
its not that simple. look at a bottle of maker's mark.
You guys need bigger glasses. Too much left behind in the mixing glass, would peeve me as paying customer!
Great video, but the word cocktail and whisky should never be mentioned in the same sentence. Sacrilege 🤣.
Look, even a Scotswoman can’t get away with drinking whisk(e)y neat at all times...variety is the spice of life! Haha