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Hot Honey Recipe: 1 Cup Honey 1/2 a Serrano Chili 1/2oz (15ml) White Wine Vinegar Make a 3:1 Honey Syrup with Hot water, after water is combined add the vinegar and Chile and allow it to infuse for 24 hours, after which pull the chili out (or leave it in if you want it to get hotter over time). Lasts up to 3 months in the fridge. Pull the Chili out in a week or two.
Thanks for the cocktail with hot honey! I've been looking for a recipe. I have a bottle of HH, and besides pizza and chicken sandwiches, cocktails seemed like the next natural progression.😊
This is an absolutely phenomenal lineup of drinks, all of which feel familiar in one way or another but are outstandingly unique in their concepts. A perfect list for people who want to expand their mixology knowledge. Absolutely love this, and need to make a Hoffman house fizz asap.
Made the Art of Choke tonight and it truly is a great cocktail. I always viewed Cynar as a buy one bottle for life purchase. Now I’m sure there will be multiple bottles in my future.
The drink is dependent on a more sugary soda. The original uses fever tree lime and yuzu soda which has enough sugar to carry the drink. If the yuzu soda you used does not, add simple
Laurel Canyon! One of my favorites i learned from you about 5 years ago. Along with the gordons cup, two of my favorite summer cucumber season cocktails! And yeah. What happened to Mulholland gin? Used to be able to get it really up here, but nope. Not anymore.
I love the quality of your videos! Unfortunate thing is that cocktails require a shit ton of bottles to make up the drinks, and here in Brazil they are quite hard to find! Im always using chat GPT to get similar substitutes, but yeah, thanks for the amazing recipes. Cheers!
Just subbed, after looking for martini recipes (Vespa martini anywhere?). Prize Fighter #1 definitely on the list. Loved the outtakes. Great channel, keep it up!
I just happen to have the ingredients for the Prize Fighter No.1. It was very nice. Will definitely make this a regular at home. Over been following your channel, along with a couple of others, and I appreciate what you do. It has been very helpful in my journey, although, I still have a long way to go. I have come up with a few originals, and have most recently mastered the Billionaire Cocktail from Employees Only, which I love. Made my grenade according to your video, and it's pretty slammin'. Keep doing your thing so we can do it as well.
As an amateur (also in the literal meaning of the word). My 5 best would be: Toronto, Eeyores'requirem, Mojito, Penicillin, Negroni, and to top the top 5 up as an even number I just have to include the Death in the Afternoon.
Looks really good! Was wondering about the Laurel Canyon - what's the history behind that one exactly? Seems extremely similar to the Cobble Hill from Milk & Honey (p.61 in Regarding Cocktails).
It’s a drink an LA bartender made as a twist on the Manhattan variations coming out of NYC basically a cobble hill but switch the Rye to Gin. It’s the exact technique Milk & Honey used to make variations and a testament to how small changes can make a massive impact on a drink
OMG, Marius! Thank you for the ending!!!! So funny! You're the best and I appreciate you. Marius and Leandro, bored and testy between long takes on set (super hot weather, long tough day, cable broke, ran out of limes, Leandro cut his finger): Leandro: Who's your biggest fan? Marius: Ummm. Dunno. Maybe Marge? L: (laughing) No man. Have you met her? Cuz I have and... no, not you. Trust me. M: I dunno... have you read her comments? L: Yeah. They're mostly about the cocktails. M: Don't forget your hair... L: Well yeah. That. Of course. But still! M: I think I take it. L: Dream on dude.... (Gentle bickering, as it fades very slowly to black) Love you guys!
Do you really need to muddle the mint leaves and lemon in Prize Fighter No.1? I think the Fernet- Branca is minty enough. If you use Pseudo citrus which already has lemon oils incorporated within, you can probably skip muddling the lemons and add straight 1oz lemon juice, making it an equal parts sour style. I tried the recipe you suggested; I liked it but found it a tad too minty. Please let me know your thoughts. TIA!
Speak your truth! This is a take a lot of bartenders wouldn’t be bold enough to make. Leopold Bros is amazing quality and good on you for adding value to my cocktail study!
Went to Violet Hour recently and was disappointed, spoke with a bartender at another chicago bar and they said that VH has gone downhill these past few years, sadly... Would love to hear your thoughts. Drinks and music there were way loud.
follow my personal on Instagram and you'll get all the Hippo you can handle lol. Might bring him on the show tho. Maybe I should do some "Dog Cocktails" in an episode.
Maybe a shot of your choice of spirit??? Sounds like a joke, but honestly not really joking. Because cocktails are balanced with some sweetness, and chilled/mellowed/textured by ice. So... beer? Wine? Shoot? Not sure what you want.
Planteray is the dumbest rebrand ever. Coulda went with “Stiggin’s Fancy” across the board or literally anything else. Too gooda rum for such a bad name
I think the most annoying thing about cocktails is the sheer ammount of bars and barkeepers that just make these one booze, four to six sweet additives drinks that are just overly sweet crap and have very little balance or dimension. Even at "good cocktail bars" I see this all the time and whilst I want to try their signature drinks - I will go back to classics like a negroni or whiskey sour when I see all the drinks on the menu have several juices and cordials and sodas in them and just one liquor.. im not there to drink a juice / lemonade with a hint of booze
The art of choke you mixed up had to be terribly off balanced. 3/4 tsp of 2:1 syrup & 3/4 oz of lime. It’s supposed to be 3/4 tsp of lime. Yet nothing noted in your tasting notes. What a fraud
Thank you to CafeCasino for sponsoring today's video. If you need to decompress for a moment, head over to Cafe Casino for some fun games you can play right on your phone bit.ly/barfly2
Loved this one! Amazing cocktails with different techniques/styles and easily available ingredients!
Another amazing video, I can’t find the recipe for the Hot Honey. Keep up the amazing work Leandro.
same but would love to make it
@@cryp2kill Looks like Leandro got lazy or a little tpisy😏
Hot Honey Recipe:
1 Cup Honey
1/2 a Serrano Chili
1/2oz (15ml) White Wine Vinegar
Make a 3:1 Honey Syrup with Hot water, after water is combined add the vinegar and Chile and allow it to infuse for 24 hours, after which pull the chili out (or leave it in if you want it to get hotter over time). Lasts up to 3 months in the fridge. Pull the Chili out in a week or two.
Would a honey syrup with a store bought hot honey work in a pinch?@@TheEducatedBarfly
I love Mike’s Hot Honey, as well. Get combo of sweet/heat.
Started off with the prize fighter, fantastic! Finally a good use for this fernet I’ve had forever.
I just mixed a little water and honey with a drop of tabasco for the "hot honey." Delicious!
Thanks for the cocktail with hot honey! I've been looking for a recipe. I have a bottle of HH, and besides pizza and chicken sandwiches, cocktails seemed like the next natural progression.😊
Terrific cocktails Leandro. I agree - there is a huge economy of interest! LOVE Fernet!🙂
This is an absolutely phenomenal lineup of drinks, all of which feel familiar in one way or another but are outstandingly unique in their concepts. A perfect list for people who want to expand their mixology knowledge. Absolutely love this, and need to make a Hoffman house fizz asap.
I did the Art of Choke about a year ago. I just love Cynar and this is a great drink. I'll try the other ones for sure. Thanks for this video.
Made the Art of Choke tonight and it truly is a great cocktail. I always viewed Cynar as a buy one bottle for life purchase. Now I’m sure there will be multiple bottles in my future.
Do you think for Laurenhill if we do cucumber bitter and regal stir grapefruit peel stir would work too??
The drink is dependent on a more sugary soda. The original uses fever tree lime and yuzu soda which has enough sugar to carry the drink. If the yuzu soda you used does not, add simple
Laurel Canyon! One of my favorites i learned from you about 5 years ago. Along with the gordons cup, two of my favorite summer cucumber season cocktails!
And yeah. What happened to Mulholland gin? Used to be able to get it really up here, but nope. Not anymore.
Art of Choke is, in fact, fantastic. The mint forest complements the flavors very well.
Hot & Heavy sounds freaking delicious!
I love the quality of your videos! Unfortunate thing is that cocktails require a shit ton of bottles to make up the drinks, and here in Brazil they are quite hard to find! Im always using chat GPT to get similar substitutes, but yeah, thanks for the amazing recipes. Cheers!
Hey guys in the art of choke cocktail the measurement of lime should be 3/4 TSP not oz 😂 not sure what I was thinking! Was still good tho 😂
Why bother doing Green Chartreusse cocktails on the channel? It's all gone, or $121.99. Forget that.
@@KalashniKEV762 Some people may still have some, like me!! I have half a bottle. It's yours for 50
Was about to comment on that! Anyway glad it was still good!
@@KalashniKEV762all good here in Europe! 😅
Going to have to give these a try!
Just subbed, after looking for martini recipes (Vespa martini anywhere?). Prize Fighter #1 definitely on the list. Loved the outtakes. Great channel, keep it up!
I just happen to have the ingredients for the Prize Fighter No.1. It was very nice. Will definitely make this a regular at home.
Over been following your channel, along with a couple of others, and I appreciate what you do. It has been very helpful in my journey, although, I still have a long way to go. I have come up with a few originals, and have most recently mastered the Billionaire Cocktail from Employees Only, which I love. Made my grenade according to your video, and it's pretty slammin'.
Keep doing your thing so we can do it as well.
As an amateur (also in the literal meaning of the word). My 5 best would be: Toronto, Eeyores'requirem, Mojito, Penicillin, Negroni, and to top the top 5 up as an even number I just have to include the Death in the Afternoon.
Looks really good! Was wondering about the Laurel Canyon - what's the history behind that one exactly? Seems extremely similar to the Cobble Hill from Milk & Honey (p.61 in Regarding Cocktails).
It’s a drink an LA bartender made as a twist on the Manhattan variations coming out of NYC basically a cobble hill but switch the Rye to Gin. It’s the exact technique Milk & Honey used to make variations and a testament to how small changes can make a massive impact on a drink
Smashypoo crushy pants. This is the content I need. Cheers!
Prize Fighter #1 is outstanding. Thank you.
OMG, Marius! Thank you for the ending!!!! So funny! You're the best and I appreciate you.
Marius and Leandro, bored and testy between long takes on set (super hot weather, long tough day, cable broke, ran out of limes, Leandro cut his finger):
Leandro: Who's your biggest fan?
Marius: Ummm. Dunno. Maybe Marge?
L: (laughing) No man. Have you met her? Cuz I have and... no, not you. Trust me.
M: I dunno... have you read her comments?
L: Yeah. They're mostly about the cocktails.
M: Don't forget your hair...
L: Well yeah. That. Of course. But still!
M: I think I take it.
L: Dream on dude....
(Gentle bickering, as it fades very slowly to black)
Love you guys!
Saving this one. I need to make all these dang drinks!
I cant wait to try the prize fighter!
Fernet is challenging? I feel like its very similar to angostura but used in higher quantities
This might be a crazy ask but can you do a series on liquor stores in LA and NYC… I’m bias because I live in NYC, maybe best stores in America?
Do you really need to muddle the mint leaves and lemon in Prize Fighter No.1?
I think the Fernet- Branca is minty enough.
If you use Pseudo citrus which already has lemon oils incorporated within, you can probably skip muddling the lemons and add straight 1oz lemon juice, making it an equal parts sour style.
I tried the recipe you suggested; I liked it but found it a tad too minty.
Please let me know your thoughts. TIA!
How come the heavy cream doesn't curdle with the lemon juice in the hoffman house fizz?
Art of Choke is a fave of mine. I discovered that, in a pinch, Leopold Bros Lime Cordial works as a sub for the lime juice and the syrup.😳
Speak your truth!
This is a take a lot of bartenders wouldn’t be bold enough to make. Leopold Bros is amazing quality and good on you for adding value to my cocktail study!
This drinks looks amazing althought here in Brasil is soo hard tô get This spirits
Shoutout to Leandro for learning about Pareto distributions within creative endeavors at the very beginning.
Im a little cucumber-forward myself.
Still would like to see a blind tasting episode examining peel up/peel down muddling, and over/under muddled mint. Can you really taste a difference?
My rum espresso martini is 2 oz Brugal 1888, 1 oz espresso, 3/4 oz Benedictine, 1/2 oz coffee liqueur
"Plantation 3 Star is good"... Take it back and I'll subscribe! Ha
Went to Violet Hour recently and was disappointed, spoke with a bartender at another chicago bar and they said that VH has gone downhill these past few years, sadly... Would love to hear your thoughts. Drinks and music there were way loud.
we need a cameo from hippo
follow my personal on Instagram and you'll get all the Hippo you can handle lol. Might bring him on the show tho. Maybe I should do some "Dog Cocktails" in an episode.
Nice 👍
How do you feel about reverse shaking?
It's fine as a technique but i dont see it as superior like some people do. That said i see no reason to NOT do it.
A little egg yellow will really mess up anything that asks for only egg whites and relies on texture
The Art of Choke flavour would
be crazy!
outros always rock :D
What is the name of the background music track?
How do you break ice with bar spoon like that?? 8:51
Is it me or Art of choke I would inverse lime and chartreuse ratio
Leandro, how is it going with your weight loss?
Workin on it! It’s a little harder in your 40’s 😂
@@TheEducatedBarfly 👍
Thought that was Raki lol
The prize fighter was good, but a bit... cloying. Might drop the simple down to .25 oz.
I though art of choke had only a 3/4 of a teaspoon of lime 🤔
Although I would try it with 3/4 ounce out of curiosity
Do a collab with htd
we did, check out the video on HTD"s channel, it was a while ago though.
@@TheEducatedBarfly thanks!
Quite the statement. I couldn’t help but watch.
I’d like to see zero sugar, zero ice cocktails.
Maybe a shot of your choice of spirit???
Sounds like a joke, but honestly not really joking. Because cocktails are balanced with some sweetness, and chilled/mellowed/textured by ice. So... beer? Wine? Shoot? Not sure what you want.
Scotch neat, preferable Glenmorangie, please and thank you
The Art of Choke is definitely not 3/4 ounce of lime.
I’m pretty sure you put about ten times the amount in.
Yep you’re right. Should be 3/4 TSP not oz that’s my bad
Planteray is the dumbest rebrand ever. Coulda went with “Stiggin’s Fancy” across the board or literally anything else. Too gooda rum for such a bad name
SIX FEET UNDER! What a show!
A personal bartender for a billionaire? Fckn dream job!
💖💗💘❤️🔥💓💞💝
Great video, drinks sound delicious! However, hearing crushy pants, slappy poo whenver mint is used, I could do without!
I think the most annoying thing about cocktails is the sheer ammount of bars and barkeepers that just make these one booze, four to six sweet additives drinks that are just overly sweet crap and have very little balance or dimension. Even at "good cocktail bars" I see this all the time and whilst I want to try their signature drinks - I will go back to classics like a negroni or whiskey sour when I see all the drinks on the menu have several juices and cordials and sodas in them and just one liquor.. im not there to drink a juice / lemonade with a hint of booze
So true!
Ummmm... if your ice isn't cold, put it in the freezer and reshoot the video.
Dude you look bloated like you've been up drinking hard for two days straight. Take care of yourself.
The art of choke you mixed up had to be terribly off balanced. 3/4 tsp of 2:1 syrup & 3/4 oz of lime. It’s supposed to be 3/4 tsp of lime. Yet nothing noted in your tasting notes. What a fraud
Yes I know I added a note thanks. Honestly with the added lime it was still good. No fraud at all but thanks for the comment! Cheers!