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That was really interesting, particularly the taste comparison at the end. The next step would be to make an Industry Sour variation with Jägermeister instead of the Fernet, cutting the simple syrup down a little, and see how they compare.
I was looking up Fernet cocktails a while back and this came up as a Fernet Sour. Didn't know this was the same thing. Been enjoying the hell out of it.
Green chartreuse is also coming back in very small quantities here in Massachusetts, was able to snag two bottles at two different stores I frequent about a month and a half ago however we are seeing some stores charge allocated whiskey prices as there's another store in the area with two bottles for $140 each
Green chartreuse is available in NYC. You just have to know where to look because only limited stores have them and it as well as yellow chartreuse is pricey. About $70-90 for a 750 mL bottle
Yea I got a 750ml of yellow for $70 in Greenpoint this week (and found green the week prior at the same store). Thought that price was about normal tbh.
I need to get some Fernet and give this a go. Chartreuse availability hasn't been much of a concern here in Canada. At least not in Ontario. Nice to be the world's largest liquor buyer sometimes.
I tried this tonight after watching. I enjoyed the complex combination of flavors, but like others, I thought it was too sweet. Took me quite by surprise, actually.
Good cocktail, enjoyed the 'mature' Jager taste to this one. Fun to flex the pallet and try something different. Bartenders crave bitterness that matches our souls serving the masses...
I love all your videos and I've learned so much! I also follow your other channel FreePour, I think it would be a great idea to make a video with how to make all the house syrups you use! Keep doing what you're doing we love the videos 😎
Going to a bar run by Ted Kilgore helped me understand what a proper cocktail was. He made me a Purgatory around '07 - another cocktail of his that escaped our city. To this day his bars are some of the best in St. Louis. He's got an easy drinker - "In A Pickle" with Hendricks gin, elderflower, falernum, lime, dill, cucumber.
I lovel this drink. Had it for the first time a few years ago at a Speakeasy in Paso Robles. Frenet is a bit too minty for me. I like swappinng out different Amari, like China China or Ramazotti.
exactly where I get my chartreuse is in mexico! I found 10 bottles and took just 1 I came back a few weeks later and the same 9 were there! I know cause a few had a sharpie mark on them
Somehow I knew Fernet was going to be in this based on the name... I loathe Fernet... LOATHE. As someone who worked int he industry, I am convinced people only drink it because it's like the "cool" bartender thing to like. It's gross... It's thick, syrupy, and tastes worse than cough syrup.
Hi Leandro, I like this drink and have made it a few times. In the UK Green Chartreuse is not too hard to find. I got a bottle yesterday for £43.30. That is as good a price as on line at Amathus, though it is dearer at Masters of Malt. Nick from York
Ango has a warmer spice note vs Fernet being more mentholy, completely different in my opinion. Not a 1:1 sub, but if you want a new twist to a drink you like, definitely try it.
Sorry man not a fan. I get it though. Bartenders taste everything and are exposed to so many robust and in your face flavors. Normal things aren’t as exciting so they need something that really sticks out and kicks them in the face. Who knows maybe one day there will be a Malort sour
Two very dominating ingredienses in the same cocktail seems intresting. Besides MAGA2024 Besides 2 It aint worth risking being killed by drugcartelles to get green chartreuse.
Shout out to Ted, Worked under his program in St Louis and gained life long, invaluable knowledge. Shout out to this cocktail! One of my favorites of his to make behind the bar is: Big In Japan 1.5 oz Yamazaki 0.5 oz Buffalo Trace 0.5 oz Byrrh 0.5 oz Cocchi Di Torino .25 oz Cherry Heering 2 drops Laphroaig Stir and strain into a chilled coupe. Garnish with an orange twist.
After I got home on Thanksgiving, having seen this video in the morning, I made the drink to see what it was like. I can see why this drink is preferred by jaded pallets.
I ran a cocktail special once where we took this cocktail and swapped out maraschino liqueur for the simple syrup, added and egg white and ango art. Worth a shot(pun intended)
In CA, Hi Time Wine Cellars in Costa Mesa almost always has Green Chartreuse...they've been getting it from Europe, 700ml Bottles...but it works! This is a fun combo of a drink!
Just a little tip, swap the simple syrup with maraschino. Maraschino can really be tasted and add to the cocktail. Everybody I offered this to like it, even people who don't traditionnaly like alcool.
I made the original recipe first, then swapped simple for orgeat and it just added a slight nuance to the cocktail and was still balanced. Both variations tasted great. Thanks for the video!
Ted Kilgore is a fucking G. He's the mixology behind The Planter's House, and if you are in Saint Louis, it is where to go to get a top-notch cocktail.
My favorite drink to ask for at a bar where I see Green Chartreuse on the bar and I don’t love what the bar menu has going on. I’m shocked you never covered this!
I'm lucky that one of the liquor stores near me seems to always have chartreuse in stock, I've never seen less than 2 bottles of either color on the shelf its a popular liquor store too so I'm surprised
@@andreaskeck5509 do traditional sours derive from the gimlet or is it the other way around? The lime came before the lemon but regarding cocktails, which came first?
Go to sponsr.is/zbiotics_educatedbarfly_1123 or scan the QR code and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code EDUCATEDBARFLY at checkout. Thanks to ZBiotics for sponsoring today’s video!
One of my favs! I usually cut down on the simple a little and will sometimes do .5oz of Fernet and .5oz of rye instead of the full ounce of Fernet
That was really interesting, particularly the taste comparison at the end. The next step would be to make an Industry Sour variation with Jägermeister instead of the Fernet, cutting the simple syrup down a little, and see how they compare.
Next to try is Industry Sour with Malört. Call it 'Septic Industrial' :D
Just made this tonight and it’s far better than I expected. Probably will not repeat but ones amused to have everything necessary on hand. Fun stuff!
I find it fascinating when you experiment with different liquors. Can you make a video about trying to create a new cocktail?
I was looking up Fernet cocktails a while back and this came up as a Fernet Sour. Didn't know this was the same thing. Been enjoying the hell out of it.
There's still a fair bit of green chartreuse in Australia too. My local has yellow and green on shelf.
yup same seems to be plenty in Australia
I don't think it can be an "Industry" drink without the Fernet in it. :) Sounds great! Can't wait to try it.
Green chartreuse is also coming back in very small quantities here in Massachusetts, was able to snag two bottles at two different stores I frequent about a month and a half ago however we are seeing some stores charge allocated whiskey prices as there's another store in the area with two bottles for $140 each
This is actually the only cocktail that uses more than a dash of fernet that I actually like.... thanks for introducing it to me
Green chartreuse is available in NYC. You just have to know where to look because only limited stores have them and it as well as yellow chartreuse is pricey. About $70-90 for a 750 mL bottle
Yea I got a 750ml of yellow for $70 in Greenpoint this week (and found green the week prior at the same store). Thought that price was about normal tbh.
I need to get some Fernet and give this a go. Chartreuse availability hasn't been much of a concern here in Canada. At least not in Ontario. Nice to be the world's largest liquor buyer sometimes.
Made this last night after seeing it on your instagram, I LOVE IT. These are my fave ingredients too.
I tried this tonight after watching. I enjoyed the complex combination of flavors, but like others, I thought it was too sweet. Took me quite by surprise, actually.
I know Ted. I used to work with him at Monarch restaurant in 2010!
I love green chartreuse with lime.
Fernet and chartreuse seems crazy to me! Need to try it
Love the editing 😂😂
Good cocktail, enjoyed the 'mature' Jager taste to this one. Fun to flex the pallet and try something different. Bartenders crave bitterness that matches our souls serving the masses...
Duuuuuuuuuuuuuuude, this is a great cocktail. Thank you.
I love all your videos and I've learned so much! I also follow your other channel FreePour, I think it would be a great idea to make a video with how to make all the house syrups you use! Keep doing what you're doing we love the videos 😎
Greg from How to drink has a great video on home made syrups for cocktails. Definitely recommend checking it out
I can't wait to try this. I love the Ferrari and imagine I would like this one too
One of my absolute favorites.
Going to a bar run by Ted Kilgore helped me understand what a proper cocktail was. He made me a Purgatory around '07 - another cocktail of his that escaped our city. To this day his bars are some of the best in St. Louis.
He's got an easy drinker - "In A Pickle" with Hendricks gin, elderflower, falernum, lime, dill, cucumber.
Every time you say “Z biotic pre alcohol probiotic” I hear “zapateria la bailarina” 😆
😂
It's amazing how much the color of the drink changed during the Fernet/Jägermeister debate.
yep the bubbles settle down (or up) and the real colour got revealed !
I love this!
I lovel this drink. Had it for the first time a few years ago at a Speakeasy in Paso Robles. Frenet is a bit too minty for me. I like swappinng out different Amari, like China China or Ramazotti.
omg this is the cocktail i’ve been missing
exactly where I get my chartreuse is in mexico! I found 10 bottles and took just 1 I came back a few weeks later and the same 9 were there! I know cause a few had a sharpie mark on them
“I don’t want to make fernet feel bad, coz I love fernet” 😂❤
Will be making, but I am worried about using Super Juice for it seems to be shunned for cocktail videos now... 😢
I got a bottle of Chartreuse at the Walmart in Cabo San Lucas last month!
Great video!! Do you think that this cocktail will work swoping the green Chatreause for DOM Benedictine?
All the best
The Educated Barfly: "Fernet is very very difficult for people..."
Argentinians: "Hold my cup... no wait, give me my cup"
Impressive pronunciation on the Faccia Brutto!
Could you do this recipe with an egg white??
No shortage of Chartreuse in Quebec, for those in New England
Lovely. 2 ingredients I will never have - Fernet and Chartreuse
It’s the cocktail equivalent of PBR.
I love Fernet and Chartreuse too! 😋👍
Somehow I knew Fernet was going to be in this based on the name... I loathe Fernet... LOATHE. As someone who worked int he industry, I am convinced people only drink it because it's like the "cool" bartender thing to like. It's gross... It's thick, syrupy, and tastes worse than cough syrup.
Since i heard Fernet had saffron in it I cannot drink it without thinking it has a strong saffron taste.
Has a lot of saffron in it. They use most of the world’s supply of it
Hi Leandro, I like this drink and have made it a few times.
In the UK Green Chartreuse is not too hard to find. I got a bottle yesterday for £43.30. That is as good a price as on line at Amathus, though it is dearer at Masters of Malt.
Nick from York
Where in the UK did you buy it?
How about replacing fernet with Angostura bitters? Similar profiles?
Ango has a warmer spice note vs Fernet being more mentholy, completely different in my opinion. Not a 1:1 sub, but if you want a new twist to a drink you like, definitely try it.
Love that shirt! It's a shame that some people don't like Negronis.
Is this an aperitif or a nightcap?
Sorry man not a fan. I get it though. Bartenders taste everything and are exposed to so many robust and in your face flavors.
Normal things aren’t as exciting so they need something that really sticks out and kicks them in the face.
Who knows maybe one day there will be a Malort sour
Industry Sour is a cocktail of good quality.😛 ☆☆☆☆/☆☆☆☆☆
good off-script comparison
Zio pera la copertina co la mano a cucchiara come i pesciaroli ar mercato.
Nobody wants to see you shake for 15 seconds!
Sorry man you got a downthumb for getting slightly political there.
Womp womp
FU for bringing politics into this.
Sensitive
@@RacksonRacksonRibssif it was the other way around you libs would be screaming and canceling him.
@@huxleyorwellrand3137 I’m apolitical lol
did you just add in trump bs to your video? ugh stick to cocktails and leave the politics out of it. what a shame.
go find some alt-right bartender to watch, and don't let the door hit your ass on the way out.
Two very dominating ingredienses in the same cocktail seems intresting.
Besides MAGA2024
Besides 2 It aint worth risking being killed by drugcartelles to get green chartreuse.
Love this drink! Also try it with cinnamon syrup instead. Delicious.
@@BigHairyCrankthe simple
I REALLY like the format of this channel; maturity, no cut aways, no gimmicks, no cheap sponsors👍👍
😂 Next level sarcasm
It's not sarcasm, I haven't seen a single Barfly video that was annoying, vulgar or sponsor laden.@@avoicecalling3455
Bro, pills prevent hangovers
😂
I kinda wanna try making an industry sour with Jager and a little less simple to compare.
Yellow is hard to track down but green chartreuse is plentiful in Australia, at least in Melbourne where I work in a large bottle shop.
Shout out to Ted,
Worked under his program in St Louis and gained life long, invaluable knowledge. Shout out to this cocktail!
One of my favorites of his to make behind the bar is:
Big In Japan
1.5 oz Yamazaki
0.5 oz Buffalo Trace
0.5 oz Byrrh
0.5 oz Cocchi Di Torino
.25 oz Cherry Heering
2 drops Laphroaig
Stir and strain into a chilled coupe. Garnish with an orange twist.
After I got home on Thanksgiving, having seen this video in the morning, I made the drink to see what it was like. I can see why this drink is preferred by jaded pallets.
That's wayyyyyyyyyyy too much Frenet Branca for me thank you very much....
I made this drink and loved it👐🏽I’ll say that why I’m watching this 👐🏽😅
Finally made this… delicious! Thanks.
I was pretty sure the industry sour is an egg white cocktail. Never seen it made without it
I wonder if a link for this juicer is available . It looks noooice
In Canada we also don't seem to have a shortage of chartreuse
I ran a cocktail special once where we took this cocktail and swapped out maraschino liqueur for the simple syrup, added and egg white and ango art. Worth a shot(pun intended)
😄
In CA, Hi Time Wine Cellars in Costa Mesa almost always has Green Chartreuse...they've been getting it from Europe, 700ml Bottles...but it works!
This is a fun combo of a drink!
GREAT place with fantastic selection, and they are wonderful to order online from if you are out of state too. Worth supporting as a business! 💯
Throw an egg white in there?
Just a little tip, swap the simple syrup with maraschino. Maraschino can really be tasted and add to the cocktail. Everybody I offered this to like it, even people who don't traditionnaly like alcool.
I’ll definitely try it
I made the original recipe first, then swapped simple for orgeat and it just added a slight nuance to the cocktail and was still balanced. Both variations tasted great. Thanks for the video!
Just tried it with orgeat. Very good. 👌
Oh I would love this!! Love Fernet!! I can't wait to make this cocktail!! Thanks Leandro!! Cheers!! 🙂
Ted Kilgore is a fucking G. He's the mixology behind The Planter's House, and if you are in Saint Louis, it is where to go to get a top-notch cocktail.
Any merit to adding egg white?
I loved this so much I made a variant (Suze/y chart/lemon/simple)
Thanks for this drink
My favorite drink to ask for at a bar where I see Green Chartreuse on the bar and I don’t love what the bar menu has going on. I’m shocked you never covered this!
I'm lucky that one of the liquor stores near me seems to always have chartreuse in stock, I've never seen less than 2 bottles of either color on the shelf
its a popular liquor store too so I'm surprised
Got 2 bottles of Green Chartruse when I was in Cali, it's super scarce here in AZ. Good to be able to make more drinks with it
Made for bartenders does that mean it tastes average then you guys say you simpletons just don’t have a palate like ours
Love this one!!! Harkens back in such a good way!!
Is there a substitute for Fernet? I can't get it where I live.
Really nice. A lot like a Love and Murder.
Why is it called a sour when its build more like a gimlet/daiquiri/shake?
Maybe because daiquiris and gimlets (the version made with lime juice and simple syrup) ARE typical sours.
@@andreaskeck5509 i thought sours typically call for lemon
@@andreaskeck5509 do traditional sours derive from the gimlet or is it the other way around? The lime came before the lemon but regarding cocktails, which came first?
So your hands feel dirty because of Trump? Why do businesses and such feel a need to add politics to their videos ?
It was a harmless joke, don’t be so sensitive about it
Ratio'd immediately lol
Cry
The fact that your hands wouldn't is the problem
Calm down, Karen McSnowflake.