Put together a modest home bar with no experience in mixology whatsoever. Channels like this are a huge help for folks like me. Hope you get more exposure man.
At my bar last night as an experiment I added three dashes of Orange bitters. A total game changer. I’m a traditionalist, but wow, try this at least once. You might never look back. Cheers
I make my Negroni with Punt e Mes, it's just amazing, as Punt e Mes is almost an amaro and faces the Campari much better. I agree with you, I had Negroni made with light sweet vermouth and it was like I was just drinking Campari.
I never thought I’d get the taste for Campari but I now I love it there’s nothing like it. I love how Leandro admits he hated it the first time because I took a huge swig and almost spat it out the first time lol.
I fell in love with the Negroni a little over a year ago (because of the word "cochineal" which brought me to Campari, which then brought me to the Negroni.. I had never heard of negroni before the word "cochineal" lol) and have only recently found your channel. I don't remember how.. could be that I was curious to watch the proper way to prepare the Negroni. I've probably watched this video >10 times and finally tonight made it with Carpano Antica (instead of Martini & Rossi). I was blown away by the improved balance of flavor!! Thank you so much for your incredible, insightful, and educational videos!! You all are doing an awesome job!!!
I've never liked gigantic ice cubes, preferring a few large chunks, but this series of videos is so basic and no-nonsense that it's probably the best cocktail how-to on UA-cam.
Well I was sad enough to go check ... and it’s about 4.05 when the fly reflection can be seen on the Beefeater bottle more clearly... dear god I need a job....
But feel free to adjust the components to your own taste. My favorite ratio ended up being 1.5 oz any London Dry Gin (avoid the botanicals), .5 oz Campari, and 1oz of Carpano Attica.
I did a sweet vermouth tasting, dolin carpano and cocchi. The carpano is slighty better than the dolin, both are zeros compared to the cocchi. The cocchi has a rhubarb and citrus peel bitterness that is out of this world, makes the dolin and carpano look flat and flavorless. If you're mixing the dolin it's fine. The cocchi w orange peel rocks is a drink on its own.
Good to know as both of those vermouths, (to my current understanding) are both vegan. Unfortunately Antica contains gelatine which is so so so lame as I've heard it's simply the best.
Vermouth is the least understood major cocktail ingredient. You've blamed bars serving spoiled vermouth for its reputation problem. It might be helpful to do an episode on the different vermouths, their uses, and preventing spoilage. Just a thought. I personally love Spanish vermouth with tapas. Negroni is my go-to bar order before food.
Interesting I used that vermouth in a Martinez tonight with Barr Hill Tom Cat gin. Tasty but I didn’t realize it overpowered things. Have been using Dolin lately and Cocci. I’ll have to see if I can taste a difference. Thanks for mentioning that. EDIT 9/23/22 Love this recipe. The Capari and Antiqua is so good with just tonic water for a slightly lover ABV drink YUM!!!!
i love this room more than that's white room as you used to be a background that's room i feel so lonely if i drink in that room it's gonna made me cold for my opinions 55555 but this room so classy and comfortable ...............................cheers
Thanks for the feedback, we filmed in this bar when our home studio wasn't available. But we're building a new set in the future and looking at different options and colors.
It’s good to know how to make 1 or 2 cocktail for when you have a get together thanks I made this for a party at my house and it was a huge hit ….. I think it’s a good thing to buy an ice cube trays and clear ice ball maker as well for your home bar .
You're 100% on the fact the carpano is a huge flavor profile. Personally I like cocchi but carpano is fantastic in a manhatten with Bittermans mole bitters. It creates a different cocktail. Doesnt correlate with the video but it's my preferred manhatten 😅
Love your vids! Quick question though : is there a specific reason why you're building the cocktail directly in the glass? Why don't you dilute and chill the cocktail in a mixing glass before serving with a big tempered ice cube in the old fashioned glass?
Building in a stirring glass and pouring over a rock of ice is an unnecessary added step. You can just stir it with the ice you serve it with to chill. It's mainly a preference thing tho either way works fine
you're awesome man unfortunately I work in high volume clubs if I have to take the time to prepare drinks that properly I'd be fired..100 to 150 drinks an hour
I’ve really enjoyed your videos - being a European it’s interesting to see your take on the recipes. My question tho - what do you do with your oranges and lemons after you have taken a slice of peel from them to make your drinks?
I recognize that bar. It's a neighborhood bar where this woman and her husband run it. And, I'm not sure what "in your cups" means, but you did look a bit hungover...lol
Yes! First off it make a great martini with an olive and I like to use it for a cocktail called and Archangel (look for the tutorial here soon) It's really great in an archangel due to the pronounced cucumber in it's flavor profile. And that flavor also makes it a great candidate for an Eastside cocktail (also got a tutorial on this one coming out soon).
Swap the spirit for Scotch and you have an Italian Prince. I make mine with Ardbeg. I use equal parts, but some prefer to dial back the vermouth and Campari to really allow the Scotch to shine through. I find that's not in the slightest necessary with an Islay.
You can make it at home by buying a small five liter cooler filling with water and freezing for 24 hours. Will have a video soon! you can get the cooler here: www.amazon.com/shop/theeducatedbarfly
Richie Attia I’m pretty sure you can get it at Cocktail Kingdom on the internet but if not I know Mercer makes one and barkeeper In Los Angeles stocks it too
Jake Lanier you can let the Ice sit, but also if you drip cold ice into your drink it’ll temper, if it cracks let it sit ten seconds and the ice will reform before stirring
Matthew Belesiu really you’re looking for condensation on the outside of the glass, in a Negroni you don’t need to dilute so much because it’s a mellower cocktail, unlike an old fashioned which needs a bit of dilution to mellow it. Also, with experience you’ll figure out what you like, everyone’s preference is different.
Hey Matthew. You can buy cube ice at the store, check your local ice companies. We're also releasing an episode soon on how to freeze clear ice. And we have an episode on how to cut a large cube of ice.
In my country we have no campari but we have martini bitter (the name on the bottle) and some guys like jammy Oliver have used it instead in cocktails like negroni ... Is it ok to switch the campari for this martini bitter?
I think most apéritifs are very unique and nothing matches a Campari. Having said that I think there are plenty of options to make different types of Negroni and that's great. As said in the video, the vermouth also plays a huge roll and vermouths are all unique too, so nothing wrong with changing Campari for a similar style apéritif.
Love the Negroni and story behind it. The large ice chunk is a great idea. I was somewhat put off by the man-handling of the ice though. I think I would rather let the ice melt to the right size as it tempers.
Just out of curiosity... How come the technique for this drink is not to stir over ice in a stirring glass first, then strained over the cube? I had always made mine stirred over ice first. Does the large cube in the glass just chill the drink enough anyway so chilling before is not needed?
Michael Wenham it’s just an extra step you don’t need to do. What’s the point of doing that when you can just build in the glass, add a rock of ice and stir in the same way you would an old fashioned. If you pre-chill your cocktail properly then there’s no harm in pouring over ice (you won’t add any more dilution) but it’s just a lot of needless steps. Otherwise it’s a preference thing.
The Educated Barfly so im guessing if i like my boulevardier over an ice block (which i personally do) the same technique could be used building in the glass instead of stiring over cracked ice first. Awesome.. Save me some washing up.
I like having a ice cube in the glass and then pouring from the mixing glass into the glass because it looks beautiful. As the drink moves up the glass over the clear cube and the amount is just right, it looks gorgeous. Who wouldn't enjoy having that in front of you when you order something. Then the garnish. I get the efficiency of what you're doing, but if someone is paying for it... I say go all out for the experience. However if you are slinging cocktails and flying through several orders, do you baby boo!
Jamie Clayton I would argue there’s just as much beauty in taking time to build a drink with intention no matter how you do it. The skill in cocktail making is understanding that it’s as much a show as a technical skill.
I love your videos =) They've been really helpfull (although not helpfull at all when it comes to not make me crave a cocktail, opening my spirit cupboard and make me one) Did you see that you had an educated barfly in your mixing glass in the minute 4:12 =P.
My son used to be a bartender in LA but bartenders there are a dime a dozen . seems like every out of work actor or actress is a bartender and none of them are really interested in taking it to you're level . its just a gig until their agent calls . trouble is the good ones can't get work.
I have some receipes with Campari in my home bar menu. Unfortunately no one have liked the taste of campari yet 😅 Can I replace it with some thing less bitter in my receipes?
I know I'm responding to a comment over a year old, but if you're still interested in making them, Aperol would be perfect instead of Campari. It's nearly the same flavor, but not nearly as bitter.
@@TheEducatedBarfly I suppose I have a whole bottle left, might as well try. Do you think maybe putting less of it and more vermouth or gin might help ease in?
@@hgjfkd12345 id say grab a bottle Of a less intense Aperitivo in the same category like Aperol (less intense and a little sweeter) or Luxardo aperitivo might be the ticket for ya to prime your palate for something like Campari in the future
cricardol maybe I should have said Lower ABV but low ABV comparatively is what I meant. It just doesn’t need as much dilution right from the start as an Old Fashioned does
tom jens yes it can be made without orange but you do want some kind of citrus zest for the sharpness in flavor and balance, you could sub just a lemon peel or if you wanted a touch more bitterness you could sub grapefruit as well
I'm not sure what kind of liquor stores you have near you, but I have been offered samples at Total Wine before when I was on the fence about something. I wonder if your local vendor might be willing to do the same for you.
Tempered ice means ice that has been left in room temperature for a little bit. When ice comes straight from the freezer it is very brittle and can crack and split. But ice that sits out in room temperature for a few minutes will temper it, making it less prone to cracking and faster dilution. Basically, you let the ice sit out for 5-10 minutes depending on the size of it until it becomes shiny and "sweaty."
The Educated Barfly fair enough... I had to aks it anyway because here in Brazil bartenders are insisting to boost it with aromatic bitters... Just wanted your opinion about this.
Marcos Merida Filho yeah I think Campari is bitter enough although I do see the sense in adding a spice component with aromatic bitters. Then again if you wanted a spice component you could just change the Amaro or split with something else
I had to change the proportions because the sweet vermouth i got was that god awful martini rosso bottle, i did not better, I made one and it was foul, i researched on the drink and turns out you need a good vermouth like cocci or antica to make this drink actually work, so far reducing the martini rosso to half ounce and the campari to 3/4 with 1.5 of good Gin (I got tanqueray 10) makes it work but you still get a feint, awful, disgusting note of that martini rosso, it is really muted and brief but it is there.
Put together a modest home bar with no experience in mixology whatsoever. Channels like this are a huge help for folks like me. Hope you get more exposure man.
GRARGH thank you! The whole point was to put what I learned over years behind the bar to some use. It means a lot that you find it helpful! Thank you!
Me too! I feel like I am in class. Love it.
@@TheEducatedBarfly Good channel!
name?
Actually, one of his best videos.
This has been my absolute favorite cocktail for decades.
I probably commented on this before, but your "spiel" on the antica was 100 percent accurate.
At my bar last night as an experiment I added three dashes of Orange bitters. A total game changer. I’m a traditionalist, but wow, try this at least once. You might never look back. Cheers
Ah, the old set really takes me back
I make my Negroni with Punt e Mes, it's just amazing, as Punt e Mes is almost an amaro and faces the Campari much better. I agree with you, I had Negroni made with light sweet vermouth and it was like I was just drinking Campari.
I never thought I’d get the taste for Campari but I now I love it there’s nothing like it. I love how Leandro admits he hated it the first time because I took a huge swig and almost spat it out the first time lol.
I feel ya!
I fell in love with the Negroni a little over a year ago (because of the word "cochineal" which brought me to Campari, which then brought me to the Negroni.. I had never heard of negroni before the word "cochineal" lol) and have only recently found your channel. I don't remember how.. could be that I was curious to watch the proper way to prepare the Negroni. I've probably watched this video >10 times and finally tonight made it with Carpano Antica (instead of Martini & Rossi). I was blown away by the improved balance of flavor!! Thank you so much for your incredible, insightful, and educational videos!! You all are doing an awesome job!!!
Sandra Weeden hey thanks so much! Really appreciate it!
I've never liked gigantic ice cubes, preferring a few large chunks, but this series of videos is so basic and no-nonsense that it's probably the best cocktail how-to on UA-cam.
4:10 There's the educated barfly
thenarfer not sure what you mean by this...
Well I was sad enough to go check ... and it’s about 4.05 when the fly reflection can be seen on the Beefeater bottle more clearly... dear god I need a job....
@@TheEducatedBarfly 1 year too late but there is an insect, a fly. He is therefore your barfly. :^)
But feel free to adjust the components to your own taste. My favorite ratio ended up being 1.5 oz any London Dry Gin (avoid the botanicals), .5 oz Campari, and 1oz of Carpano Attica.
I have just done Dry January and added the Monday to Wednesday too.... this is the drink I am coming out to! (after a beer)
Very good! Is the perfect recipe of the Negroni and use the Carpano is a sign of true connoisseurs.
I’ve been stirring it in a glass full of ice first then straining it into a tumbler with a giant ice cube. I’ll try it this way.
Blood Orange works great in negronis and Boulevardiers
10 oz can of San Pelegrino Blood Orange soda
4 oz Bombay Sapphire
2 dashes of Angostura bitters
plenty of ice
Enjoy, playa
@@The_Conspiracy_Analystwill be making plenty of these later. Sounds very good
There was a big ass horse fly on the mixing beaker to the right.
It was a "Bar Fly" an educated one at that 😏
I love this drink so much.
Going to make this soon. I picked up Campari a few days ago
I did a sweet vermouth tasting, dolin carpano and cocchi. The carpano is slighty better than the dolin, both are zeros compared to the cocchi. The cocchi has a rhubarb and citrus peel bitterness that is out of this world, makes the dolin and carpano look flat and flavorless. If you're mixing the dolin it's fine. The cocchi w orange peel rocks is a drink on its own.
Good to know as both of those vermouths, (to my current understanding) are both vegan.
Unfortunately Antica contains gelatine which is so so so lame as I've heard it's simply the best.
@@Deathkvlt696 antica has a vanilla flavor.
Carpano all the way. It is has big flavor, for sure, but then so does Campari. A good gin shouldn't get lost between the two.
I think its great that you have Zubwroka on your bar! One of my personal favorites!
Zubrowka )
@@dmitrys.4741 haha oh no! I always get it wrong, lol
My "go to" drink though I take mine 2/2/2 over small cubes.
Vermouth is the least understood major cocktail ingredient. You've blamed bars serving spoiled vermouth for its reputation problem. It might be helpful to do an episode on the different vermouths, their uses, and preventing spoilage. Just a thought. I personally love Spanish vermouth with tapas. Negroni is my go-to bar order before food.
Damn that fly at 4:10 distracted the hell out of me lol
We don't shoot there anymore. Too many other barflies
Interesting I used that vermouth in a Martinez tonight with Barr Hill Tom Cat gin. Tasty but I didn’t realize it overpowered things. Have been using Dolin lately and Cocci. I’ll have to see if I can taste a difference. Thanks for mentioning that. EDIT 9/23/22 Love this recipe. The Capari and Antiqua is so good with just tonic water for a slightly lover ABV drink YUM!!!!
You are correct😊
Thumbs up for Zubrowka on the shelf.
Love this cocktail
i love this room more than that's white room as you used to be a background
that's room i feel so lonely if i drink in that room it's gonna made me cold for my opinions 55555
but this room so classy and comfortable ...............................cheers
Thanks for the feedback, we filmed in this bar when our home studio wasn't available. But we're building a new set in the future and looking at different options and colors.
4:17 THE actual barfly.
(on the mixing glass)
I've found a new cocktail for 2020 🖖🏾👍
It’s good to know how to make 1 or 2 cocktail for when you have a get together thanks I made this for a party at my house and it was a huge hit ….. I think it’s a good thing to buy an ice cube trays and clear ice ball maker as well for your home bar .
You're 100% on the fact the carpano is a huge flavor profile. Personally I like cocchi but carpano is fantastic in a manhatten with Bittermans mole bitters. It creates a different cocktail. Doesnt correlate with the video but it's my preferred manhatten 😅
Interesting thanks
Would you make this with Bombay Saphire Gin, or is it too strong a gin? Love to hear your input on that, thanks
Bombay is great in a negroni
How do you get the peel so nice. Mine is always super thin and doesn’t express much. I tried to dig deeper into the orange and sliced my thumb
Another good vid 👍, cheers brother
Thanks Geo
How do you get such square ice? Do you follow the same procedure as in your clear ice video, or do you have a special ice-maker? Cheers!
movieboy6 he just made a video today explaining how he made it
In my retaurant's freezer we store the ice cube tray which is made especially for this size ice cube. Just take out one per drink as needed.
Love your vids! Quick question though : is there a specific reason why you're building the cocktail directly in the glass? Why don't you dilute and chill the cocktail in a mixing glass before serving with a big tempered ice cube in the old fashioned glass?
Building in a stirring glass and pouring over a rock of ice is an unnecessary added step. You can just stir it with the ice you serve it with to chill. It's mainly a preference thing tho either way works fine
I miss this version of Leandro. Surly, slightly disheveled, to the point. He’s great now too, but I feel he was being himself more back then
Do you have a Penicillin video?
Great work!!!!!!!
priceless content, my friend!
you're awesome man unfortunately I work in high volume clubs if I have to take the time to prepare drinks that properly I'd be fired..100 to 150 drinks an hour
Mike Weiss Jesus, I hope that grind is worth it.
Love it 💪🏽💥
I’ve really enjoyed your videos - being a European it’s interesting to see your take on the recipes. My question tho - what do you do with your oranges and lemons after you have taken a slice of peel from them to make your drinks?
I juice them and either use them in drinks or consume them as is
I need better glassware. Who makes your favorite rocks glass and coupe glass?
Libbey makes some great glasses. check our amazon store for some suggestions amazon.com/shop/theeducatedbarfly
I recognize that bar. It's a neighborhood bar where this woman and her husband run it.
And, I'm not sure what "in your cups" means, but you did look a bit hungover...lol
I use to be a bourbon guy/old fashioned guy.. But I switched to the Darkside🍸🍸 all about the gin Negroni🍹 these days.
4:10 A nice bee shown up 🐝
I only have tanquerey and Bombay sapphire. Will either work or should I get the beefeater?
Yeah both will work especially Tanquerey
Fantastico! Io uso Carpano rosso
This drink is to be enjoyed before your meal........
Are there any cocktails that you would recommend using Hendrick's gin for? I know it's kind of in a league of it's own flavor wise
Yes! First off it make a great martini with an olive and I like to use it for a cocktail called and Archangel (look for the tutorial here soon) It's really great in an archangel due to the pronounced cucumber in it's flavor profile. And that flavor also makes it a great candidate for an Eastside cocktail (also got a tutorial on this one coming out soon).
Add muddled fresh cherries and/or
Add orange bitters
Could you use Noilly Prat or would it change the flavour profile?
It will change the profile a bit and yes you can use it
I just tried this for the first time with Aviation gin. Mind you, I'm a whiskey and bourbon kinda gal. But damn, if this wasn't delicious!
replace the gin with bourbon, you'll be even more impressed :) (it's called a Boulevardier in that case)
@@RikHelsen
Thank you! I did not know this and am very eager to try it. :-)
Trade the Gin for Bourbon or Whiskey and you have a Boulevardier, a fantastic cocktail.
Boulevardier is my favourite cocktail. Not all bartenders know what it is so sometimes you just sound really pretentious.
Yeah, same. So I'll often say "it's a negroni but with bourbon" and then if they say "what's a negroni", I order a beer :)
However, I make my boulevardiers with 2 oz of whiskey and .75 oz of vermouth and Campari
I will try that...I like your style
Swap the spirit for Scotch and you have an Italian Prince. I make mine with Ardbeg. I use equal parts, but some prefer to dial back the vermouth and Campari to really allow the Scotch to shine through. I find that's not in the slightest necessary with an Islay.
Any advice on where I can buy ice of that quality and maybe cube shaped? Or how I can make it at home?
You can make it at home by buying a small five liter cooler filling with water and freezing for 24 hours. Will have a video soon!
you can get the cooler here: www.amazon.com/shop/theeducatedbarfly
Low ABV cocktail?!
Where did you get that jigger? Its beautiful
Richie Attia I’m pretty sure you can get it at Cocktail Kingdom on the internet but if not I know Mercer makes one and barkeeper In Los Angeles stocks it too
Publix has it if you’re in the Southeast
I wish I liked negronis.. i like the idea of them way more than the taste lol
Same! I think I built up the idea of what a Negroni tasted like way too much...the first and only time I ever had one my immediate reaction was, “ew.”
Stephanie Moran I’ve grown to like them lol, it’s been 3 months and I’ve acquired the taste!
I'm guessing "tempering" the ice refers to letting it sit? How long do you let it rest before mixing?
Jake Lanier you can let the Ice sit, but also if you drip cold ice into your drink it’ll temper, if it cracks let it sit ten seconds and the ice will reform before stirring
When you're stirring to dilute, how do you know how much you want to dilute? I know you say 30 turns, but what are you looking for?
Matthew Belesiu really you’re looking for condensation on the outside of the glass, in a Negroni you don’t need to dilute so much because it’s a mellower cocktail, unlike an old fashioned which needs a bit of dilution to mellow it. Also, with experience you’ll figure out what you like, everyone’s preference is different.
How do you make ice like that? I don't have one of those Back to the Future III machines.
Hey Matthew. You can buy cube ice at the store, check your local ice companies. We're also releasing an episode soon on how to freeze clear ice. And we have an episode on how to cut a large cube of ice.
@@TheEducatedBarfly Thanks! Looking forward to it.
it's called Carpano Antica Formula
In my country we have no campari but we have martini bitter (the name on the bottle) and some guys like jammy Oliver have used it instead in cocktails like negroni ... Is it ok to switch the campari for this martini bitter?
BeatuS yes absolutely and it’d be very good too!
I think most apéritifs are very unique and nothing matches a Campari. Having said that I think there are plenty of options to make different types of Negroni and that's great. As said in the video, the vermouth also plays a huge roll and vermouths are all unique too, so nothing wrong with changing Campari for a similar style apéritif.
Cheers :-)
Love the Negroni and story behind it. The large ice chunk is a great idea. I was somewhat put off by the man-handling of the ice though. I think I would rather let the ice melt to the right size as it tempers.
David Jones I use large ice spheres - they work beautifully :)
I want to know how to temper ice though....
Just out of curiosity... How come the technique for this drink is not to stir over ice in a stirring glass first, then strained over the cube? I had always made mine stirred over ice first. Does the large cube in the glass just chill the drink enough anyway so chilling before is not needed?
Michael Wenham it’s just an extra step you don’t need to do. What’s the point of doing that when you can just build in the glass, add a rock of ice and stir in the same way you would an old fashioned. If you pre-chill your cocktail properly then there’s no harm in pouring over ice (you won’t add any more dilution) but it’s just a lot of needless steps. Otherwise it’s a preference thing.
The Educated Barfly so im guessing if i like my boulevardier over an ice block (which i personally do) the same technique could be used building in the glass instead of stiring over cracked ice first. Awesome.. Save me some washing up.
Michael Wenham that is exactly what I’m saying you can build the drink in the glass and stir it as opposed to stirring I. A mixing glass
I like having a ice cube in the glass and then pouring from the mixing glass into the glass because it looks beautiful. As the drink moves up the glass over the clear cube and the amount is just right, it looks gorgeous. Who wouldn't enjoy having that in front of you when you order something. Then the garnish. I get the efficiency of what you're doing, but if someone is paying for it... I say go all out for the experience.
However if you are slinging cocktails and flying through several orders, do you baby boo!
Jamie Clayton I would argue there’s just as much beauty in taking time to build a drink with intention no matter how you do it. The skill in cocktail making is understanding that it’s as much a show as a technical skill.
I love your videos =) They've been really helpfull (although not helpfull at all when it comes to not make me crave a cocktail, opening my spirit cupboard and make me one)
Did you see that you had an educated barfly in your mixing glass in the minute 4:12 =P.
YUP! LOL
My son used to be a bartender in LA but bartenders there are a dime a dozen . seems like every out of work actor or actress is a bartender and none of them are really interested in taking it to you're level . its just a gig until their agent calls . trouble is the good ones can't get work.
You couldn't have said it better. Only here in LA
4:11 barbee for sure will like this negroni
Much better with Tanqueray and Cocchi di torino
everyone has their prefrences! Cocchi Torino is great! I like Tanqu too!
That's how i make them.
I love a Negroni, but I love swapping out the dry gin with a sloe gin to enhance the fruity flavoure and drop the alcohol content.
@theeducatedbarfly why do you wipe the glass with the peel? 🙄
nel4eto95 getting the oil from the peel on the rim of the glass for flavor. Just a lil flavor
It's too bitter for me but I love it with 3oz lemonade 😋
Senseiiiiii
I have some receipes with Campari in my home bar menu. Unfortunately no one have liked the taste of campari yet 😅 Can I replace it with some thing less bitter in my receipes?
I know I'm responding to a comment over a year old, but if you're still interested in making them, Aperol would be perfect instead of Campari. It's nearly the same flavor, but not nearly as bitter.
@@grahamduke7377 Sure am I! Thanks 🙏
An ACTUAL Bar Fly at 4:13
Why have I never had this one before?
It's about time.
When you talk about tempering ice, how long does that take on the counter once it’s out of the freezer?
lovely video bruh. but the demand for such an ice cube is ridiculouz now who has such an ice cube in the freezer at home huh.
anyone can, it's very easy to make the. at home
I got a bottle to try after the hype, and I'm really not sold on Campari. Its intense bitterness it's really hard to stomach
it's definitely an acquired taste. You really need to put in the time to acquire it :)
@@TheEducatedBarfly I suppose I have a whole bottle left, might as well try. Do you think maybe putting less of it and more vermouth or gin might help ease in?
@@hgjfkd12345 id say grab a bottle
Of a less intense Aperitivo in the same category like Aperol (less intense and a little sweeter) or Luxardo aperitivo might be the ticket for ya to prime your palate for something like Campari in the future
Negroni’s are too sweet for me nowadays
Low ABV? Compared to an old fashioned maybe?
cricardol maybe I should have said Lower ABV but low ABV comparatively is what I meant. It just doesn’t need as much dilution right from the start as an Old Fashioned does
Okay! Good videos btw!
cricardol thanks!
Spot a fly in this vid
Always great when people put their first take right on UA-cam. Why do it again? It’s fine. Fuck it.
I like to double the gin and half the campari for my negroni. makes it a bit boozier and less bitter, less campari taste.
What if I do not like oranges (so I don't want to waste money and food by buying oranges just for the peel)? Could this be made without orange peel?
tom jens yes it can be made without orange but you do want some kind of citrus zest for the sharpness in flavor and balance, you could sub just a lemon peel or if you wanted a touch more bitterness you could sub grapefruit as well
I've done a lime wheel in a pinch, and .... well, it wasn't great, tbh.
Good Orange Bitters, Fee Bros, would work just fine. Fee Bros is a little softer than Regan's Orange Bitters
Chuck a lemon in for citrus and a cherry in for sweetness
Scared to try it because so many say Campari is an acquired taste. Afraid will hate it.
Garlic Girl you may not like this one but you should definitely try it because once you acquire the taste there is nothing better In this world!
I'm not sure what kind of liquor stores you have near you, but I have been offered samples at Total Wine before when I was on the fence about something. I wonder if your local vendor might be willing to do the same for you.
Just yesteday I bought a 50 ml bottle of Campari :)
First time drinking it? How did it taste?
Great idea!
You got flies
THE FLY
What is tempered ice?
Tempered ice means ice that has been left in room temperature for a little bit. When ice comes straight from the freezer it is very brittle and can crack and split. But ice that sits out in room temperature for a few minutes will temper it, making it less prone to cracking and faster dilution. Basically, you let the ice sit out for 5-10 minutes depending on the size of it until it becomes shiny and "sweaty."
@@TheEducatedBarfly Perfect! Thanks.
Great channel.
Why don’t you use bitters?
Marcos Merida Filho you don’t need Bitters because Campari is the Bitters
The Educated Barfly fair enough... I had to aks it anyway because here in Brazil bartenders are insisting to boost it with aromatic bitters... Just wanted your opinion about this.
Marcos Merida Filho yeah I think Campari is bitter enough although I do see the sense in adding a spice component with aromatic bitters. Then again if you wanted a spice component you could just change the Amaro or split with something else
The Educated Barfly tks for the explanation bro! 👊🏻
The fact that you can't buy Antica Vermouth here in Ontario is a sin.
What is an ounce?
30ml
Four count. Depending how quick you count.
I had to change the proportions because the sweet vermouth i got was that god awful martini rosso bottle, i did not better, I made one and it was foul, i researched on the drink and turns out you need a good vermouth like cocci or antica to make this drink actually work, so far reducing the martini rosso to half ounce and the campari to 3/4 with 1.5 of good Gin (I got tanqueray 10) makes it work but you still get a feint, awful, disgusting note of that martini rosso, it is really muted and brief but it is there.
I usually use Cinzano Rosso
I like my Negroni with 2oz of Mezcal instead of gin
I thought it was 2 parts gin, 1 part of each of the others.