Recently found your channel and it is quickly becoming one of my favorite. I really love how technical you get and how you integrate history. Well done. Keep it up
Just made this cocktail with Plymouth Navy strength and Tempus Fugits Kina diore and it sings! I can see why you find such inspiration from Sherry. I’m definitely going to expand my repertoire
Oh that's delightful. I had left this on the to-do-later list, as I lacked blanco vermouth. I still lack blanco vermouth but subbed Dolin Dry (and fino sherry) and I can totally see how much room there is there to play around with that. Such a lovely, subtle cocktail.
Will now be making these tomorrow for friends - looks and sounds superb. Love manzanilla, amontillado and fino. Everyone always protests about sherry in a cocktail ... until they drink a decent one, like this. Then they change their tune quick smart. My favourite sherry based drinks are a perfect Bamboo and the flor de Jerez.
"Ten Lost Years" from Bar Raval in Toronto. 60 mL Lot 40 Canadian rye whisky, 15 mL Lustau Oloroso sherry, 7.5 mL Amaro Sibilla, 7.5 mL Benedictine. Stirred, serve up, no garnish. Fantastic. Even more fantastic if you use the cask strength version of the Lot No. 40.
😻 manzanilla, I love that stuff! People have been amazed it's sherry when I share it with them. Chilled with some toasted almonds on a crisp day. Can't beat it.
I had a sherry cocktail at a bar in Washington DC, didn’t manage to get the actual measurements but I make a makeshift version off the ingredients on the menu and it’s my favorite low abv sherry cocktail. PX, oloroso, dry vermouth, mezcal, and habanero tincture. Really good balance between sweet and savory.
Hi - long time subscriber here. WIthe the possible exception of the occasional La Vina (equal parts of rye / amaro nonino / sweet sherry, 2 dashes of orange bitters) I have yet to jump on board the sherry bandwagon, if you continue to put out recipes like this one i just might end up doing just that 😄. I came here to say a different thing: this is the first time I see you sleeveless and...you look great! Congratulations! Love the tattoos as well - take care!
Yum!! I reckon that would be great cause fino is a little softer than manzanilla so wouldn’t clash with the more bitter cocchi. Might have to try that myself!
Can’t stop coming back to this one. This time I combined the jabberwocky with the chrysanthemum. The golden afternoon: 30ml amontillado sherry 30ml dry vermouth 15ml gin 10ml Benedictine 2 dashes orange bitters Absinthe rinse for the glass
If you like sherry cocktails you should definitely try a Young Cuban - rum, lemon juice, orgeat and fino. It is amazing. This one looks good so will give it a try.
Luckily we had a few in the bank, and now that everything is settled down a little we managed to get a (socially distanced) filming session in yesterday- keep your eyes peeled for some iso content coming up!
This has gone straight to the top of my favorites list. Beautiful subtle flavors. Here in Mérida, México, if it's not Mezcal, Tequila, or Scotch whisky then we don´t have that much of a selection of spirits, liqueurs, etc. so I made this with Beefeater gin, Cinzano Bianco, and Gonzalez Byass Fino sherry and it was excellent. I´m a recent subscriber but have already viewed many of your videos and I love them. I look forward to seeing more. Keep up the excellent work!
I gave this cocktail a try and now I fell in love with Manzanilla Sherry. I use Dolin Blanc and I find it absolutely works. I tried both Tanquerai classic and No 10, as well as Gin Mare. They all work, but may Gin Mare works best. (what does NOT work for me is a Tuxedo: a Martini with vermouth replaced by Manzanilla. the gin just overpowers the sherry and the entire drink just lacks of complexity...) Another Manzanilla cocktail I'm gonna try out is the Fancy. It's 1 part Manzanilla, 1 part Tequila, 1 part Italicus. I'm really curious.
Only ever had “Grannies Sherry” 🤢 so certainly never tried a sherry cocktail! I am inspired to go out a grab one of the ones you recommended and give all these a try!
I discovered Lillet Blanc & Rouge sometime ago & found exactly what the label instructed, serve very cold! Once I tasted it at room temp, not a good idea at all...
Hi Cara, i love mixology and find your video really interesting. I noticed that in many video you use a mixing glass instead of a shaker, i wonder what is the reason for that? and what is the difference between shaking and mixing for the end result of the cocktail?when should we mix and when should we shake? thanks a lot for your enthusiasm and the time you use to answer people question. merci
Hi Alain, I’m so glad you enjoyed it! The general rule of thumb is that if it contains juice you shake it, and if it’s all booze you stir. It mainly has an effect on the texture- you want a Margarita or a Daiquiri to be aerated and almost effervescent, whereas in a Martini or a Manhattan a more silky smooth texture is desirable. Hope that helps!
If this is as good as the poem it took its name after, then must be absolutely delicious! So many references in the comments I came up with my own. And so, I must warn you not to drink too many of them, or you won't be galumphing back home from the bar :D (or from your dining room to your bedroom if you're making one at home, as *now you know* how to!)
Awesome channel! I was curious if you have compared this to the original savoy spec which I believe has the substitution of Caperetif instead of Lillet Blanc (I could be mistaken as I don't own the book), and if so what's your take on the difference/benefit of the new spec? I ask out of curiosity as I don't have the means to try myself. Thanks!
Interesting, I have the book in the bar, I’ll have to check! I’ve only ever had it out with Lillet Blanc, I’m assuming because it’s much more common- I’ll have to keep an eye out for Caperitif and let you know 😊
I’m going to make one of these later on for my beloved. We had everything in stock apart from the sherry. Thing is our Tesco only had Croft Original, so I opted for that from necessity. Am I a total Luddite in even attempting this with the Croft??
It should be ok pal, it has all of the qualities of a fino but just more body. Maybe start with less than the recipe calls for though, so it doesn’t overpower the other ingredients. You may want to cut back the Lillet a little as well, as the Croft will also bring a little sweetness. Let me know how you get on 😊
Behind the Bar so, she likes it. We only have two gins on the shelf at the moment; Bombay Sapphire and Caorunn, and I opted to use the latter. Nice little drink as I made it but I can imagine a drier sherry like the one you used would give it wings. Anyhoo, all good😄
Since I'm not really happy with a dry vermouth being the only wine based ingredient in my Gibson, I think I'm gonna pick up your soft spot for dry Sherry and change the recipe to 3:1:1, Gin to Dry Vermouth to Manzanilla that is.
@@BehindtheBar I want my Gibson to be dirty, but really dry as well, maybe I should switch to another Gin as well, perhaps something a bit more fancy. Currently using Beefeater. Which Gin would you recommend?
Because it is so sweet, I tend to use it as you would sugar syrup. So something like an Old Fashioned but with PX, or you could use it as the sugar syrup in a rum sour for example. I have a chat about all of the different styles of sherry here if you’re interested 😊 ua-cam.com/video/0xzggTA1aa4/v-deo.html
Just made this drink. Delicious. If you like this kind of profile, try a Chrysanthemum sometime. Might have to adjust the ratios so it’s not too cloying but it’s in a similar area of low abv drinks.
@@BehindtheBarIt's on the pricey side(30€ or so) so I guess it will not be below that range of price. But ifyou can, try it because it's delicious. Also, all the Fernando De Castilla sherrys are gorgeous
I'm pretty proud of my bar at home... But my one bottle of sherry is hidden in the cooking cupboard... Apparently I'm going to have to invest in some different types lol
I just tried this for the first time. I made it with equal parts and Plywood gin. It was good, but very Sherry forward. I’m now on my second, and I increased the Plymouth to two parts. I like this one better, but I’m wondering if the Plymouth was too light and maybe I should use something like Sipsmith?
Personally I like it quite light, like a baby Martini haha but it will obviously vary according to how much you like sherry and whether you prefer more juniper forward gins - experimenting is the way to go!
Hey pal, I’m afraid not- manzanilla is a bone dry sherry whereas tawny port is quite sweet. You could try it in the East India Negroni or Artists Special: ua-cam.com/video/6KK5CiNCIAI/v-deo.html
Hi Rebecca! It really depends on the sherry, sweet vermouth can substitute for something richer like an oloroso sherry, but the manzanilla here is very dry and mineral so it would be quite a different drink. I’d suggest trying dry vermouth instead if you have it, or just doing half Lillet Blanc, half gin and the orange bitters 😊
Given you have only added 60ml of ingredients and stressed that there shouldn't be much ice dilution, how did you get so much in the glass? That looks about double what you said you put in it.
It’s a teeny tiny glass so I love it for drinks like this! It’s about half the size of the coupe I use in the Artist’s Special, for example. The wonders of vintage glassware haha
Man, this looks wonderful. I also tend to love cocktails that incorporate the various categories of aromatized wine, but I just don't drink with enough volume and frequency to get through all the different bottles quickly (and throwing cocktail parties is kind of out at the moment). Have you found a way to help keep sherry, vermouth, etc. fresh longer than the few weeks you get from keeping them in the fridge?
Fingers crossed for cocktail parties returning soon! Unfortunately not, to be honest- obviously in the bar we go through enough volume that it’s not an issue. At home, I usually only have 1 bottle open at any one time and just try to move through it. If there’s a particular cocktail that you like, you can batch it e.g. make up a big bottle of martini and keep it in the freezer- the other alcohol will fortify the vermouth and stop it from going off. You could also try and get small bottles- all the bigger brands do 375ml bottles and also some small local ones (Maidenii is great and do smaller format if you’re in Australia). And worst comes to the worst, you can finish off bottles in cooking! Keeps much better than a regular white wine so you can use it in cooking for months 😊
@@BehindtheBar So. Many. TIPS! I especially love the idea of batching and freezing - genius. You flat out rock. From all the way over here in Seattle, thank you!
Hahaha my number 1 life tip: always have a martini (or Jabberwocky!) to hand! I love Seattle, I lived in Vancouver for a year many moons ago and had some formative cocktail experiences in your city- Zig Zag Cafe 💯
PX is much more intense and sweet than sweet vermouth so I’d suggest doing it more in Old Fashioned quantities (just 5/10ml), or using a cream sherry. I have a bit of a chat about how to use different sherries here: ua-cam.com/video/0xzggTA1aa4/v-deo.html
Love your channel, super work. So wanted to love your favorite drink but I must have messed it up. Horrible. Used Tio Pepe Jerez Xérès Sherry Fino Muy Seco Plamino Fino. Was this totally wrong? (I sort of hope so)
Oh no, I’m so sorry to hear that! The recipe calls for manzanilla sherry which is similar to fino but a little lighter and more salty/savoury- maybe the fino made it too fruity and floral? Do you generally like sherry and stirred down cocktails? If you’re new to the flavour of sherry then maybe trying it with something more spritzy would be more approachable?
Behind the Bar I was sure I would love it since I share all your preferences regarding vermouth and apretivos. I guess I’m not a sherry kind of guy. I will try it again. With exact specs. But as of now not a fan of the drink. But a huge fan of you and your channel. Keep up the great work!
@@BehindtheBar ’Twas brillig, and the slithy toves Did gyre and gimble in the wabe: All mimsy were the borogoves, And the mome raths outgrabe. “Beware the Jabberwock, my son! The jaws that bite, the claws that catch! Beware the Jubjub bird, and shun The frumious Bandersnatch!”
Favorite sherry cocktail: Have the broiler cook set soemthing on fire. While everybody is distracted accidentally pour some sherry in your drink cup. When the broiler cook gets the flames under control, raise your cup using your tongs and take a pull. Because sometimes chefs and cooks ARE just being #wankers...
The Jabberwock, with eyes of flame, came whiffling through the tulgey wood, and burbled as it came!
Recently found your channel and it is quickly becoming one of my favorite. I really love how technical you get and how you integrate history. Well done. Keep it up
Thanks pal, appreciate that 😊
Great content. Your knowledge, skills and presentation along with your undeniable wit and charm leaves the viewer wanting more. Well done indeed.
Thank you for the kind words Jamie!
Your favorite new cocktail channel, straight and to the point!
Love the way you put your left arm behind you when serving, class!
Just made this cocktail with Plymouth Navy strength and Tempus Fugits Kina diore and it sings! I can see why you find such inspiration from Sherry. I’m definitely going to expand my repertoire
Thank you for this post. I've been looking for more recipes for my gin.
Oh that's delightful. I had left this on the to-do-later list, as I lacked blanco vermouth. I still lack blanco vermouth but subbed Dolin Dry (and fino sherry) and I can totally see how much room there is there to play around with that. Such a lovely, subtle cocktail.
I’m so glad you enjoyed!
👶👶👶👶👶👶👶👶👶🛫🇷🇺
going to give this a try as I really like a gin martini with lillet or alessio bianco... cheers!
Will now be making these tomorrow for friends - looks and sounds superb. Love manzanilla, amontillado and fino. Everyone always protests about sherry in a cocktail ... until they drink a decent one, like this. Then they change their tune quick smart.
My favourite sherry based drinks are a perfect Bamboo and the flor de Jerez.
Both excellent cocktails! I hope you and your friends enjoy 😊
I discovered Lillet via the 20th Century cocktail. And served chilled on its own is very nice too, with a slice of lime or orange .😀
Absolutely! I love it with some soda and an orange wedge on a hot day as well.
"Ten Lost Years" from Bar Raval in Toronto. 60 mL Lot 40 Canadian rye whisky, 15 mL Lustau Oloroso sherry, 7.5 mL Amaro Sibilla, 7.5 mL Benedictine. Stirred, serve up, no garnish. Fantastic. Even more fantastic if you use the cask strength version of the Lot No. 40.
Sounds delicious!
“If it makes you smile then it’s all good.” LOL methinks I smile altogether too much at all sorts of alcoholic drinks 😀
😃
Gonna try this one. Thank you so much!
not a sherry fan but I'd give that a try purely for the name! Is it brillig? ;)
😻 manzanilla, I love that stuff! People have been amazed it's sherry when I share it with them. Chilled with some toasted almonds on a crisp day. Can't beat it.
💯
I had a sherry cocktail at a bar in Washington DC, didn’t manage to get the actual measurements but I make a makeshift version off the ingredients on the menu and it’s my favorite low abv sherry cocktail. PX, oloroso, dry vermouth, mezcal, and habanero tincture. Really good balance between sweet and savory.
Sounds delicious!
I Just love how you love you're cocktails
Love your video. Nice presentation.
Perfect Summer Evening Cocktail ❤
Hi - long time subscriber here. WIthe the possible exception of the occasional La Vina (equal parts of rye / amaro nonino / sweet sherry, 2 dashes of orange bitters) I have yet to jump on board the sherry bandwagon, if you continue to put out recipes like this one i just might end up doing just that 😄. I came here to say a different thing: this is the first time I see you sleeveless and...you look great! Congratulations! Love the tattoos as well - take care!
I haven’t heard of La Vina, sounds right up my alley! I’ll have to give it a go.
Fabulous. I used Bombay sapphire, cochi Americano and fino sherry as I didn’t have your ingredients but it still really works
Yum!! I reckon that would be great cause fino is a little softer than manzanilla so wouldn’t clash with the more bitter cocchi. Might have to try that myself!
Ha! I have all of that. I'll have to give it a go. Thanks for the suggestion.
Really liking all the gin cocktails you've been posting!
Gin is what’s getting me through isolation 🍸 haha
@@BehindtheBar Haha, same! Whiskey helps too! 😬🤙
💯
My new favourite cocktail - thanks for another great video!
Yay, so glad you like it!
Can’t stop coming back to this one. This time I combined the jabberwocky with the chrysanthemum.
The golden afternoon:
30ml amontillado sherry
30ml dry vermouth
15ml gin
10ml Benedictine
2 dashes orange bitters
Absinthe rinse for the glass
Ooh will have to try!
Love it!!! drinking it right now yum 😋
Aw I’m so glad you like it!
Beautiful Coupe!
Thank you, they’re my favourites too. Quite small but perfect for something stirred down...
If you like sherry cocktails you should definitely try a Young Cuban - rum, lemon juice, orgeat and fino. It is amazing. This one looks good so will give it a try.
That sounds amazing!
Can't wait to try one! The recipe has 2 dashes of orange bitters but I didn't see you add that in the video. Is it optional? Do you prefer it without?
Um no I was definitely meant to! Haha
Great recipe. So glad you keep uploading videos despite the quarantine.
Keep it up!
Cheers
Luckily we had a few in the bank, and now that everything is settled down a little we managed to get a (socially distanced) filming session in yesterday- keep your eyes peeled for some iso content coming up!
This has gone straight to the top of my favorites list. Beautiful subtle flavors. Here in Mérida, México, if it's not Mezcal, Tequila, or Scotch whisky then we don´t have that much of a selection of spirits, liqueurs, etc. so I made this with Beefeater gin, Cinzano Bianco, and Gonzalez Byass Fino sherry and it was excellent. I´m a recent subscriber but have already viewed many of your videos and I love them.
I look forward to seeing more. Keep up the excellent work!
Puedes obtener lillet en una europea. Saludos desde Cancún. A probar más Jerez!
@@miguelangel1992 Gracias. No recuerdo si probé Europea, pero miraré ahora. He estado ordenando Lillet de Amazon México.
Awesome!!
Gin Mare is the only gin I'll drink. Not a big fan of gin, but that stuff is amazing.
😋
I gave this cocktail a try and now I fell in love with Manzanilla Sherry.
I use Dolin Blanc and I find it absolutely works. I tried both Tanquerai classic and No 10, as well as Gin Mare. They all work, but may
Gin Mare works best.
(what does NOT work for me is a Tuxedo: a Martini with vermouth replaced by Manzanilla. the gin just overpowers the sherry and the
entire drink just lacks of complexity...)
Another Manzanilla cocktail I'm gonna try out is the Fancy. It's 1 part Manzanilla, 1 part Tequila, 1 part Italicus.
I'm really curious.
Interesting about the Tuxedo, I’ll have to revisit and see if I agree!
Only ever had “Grannies Sherry” 🤢 so certainly never tried a sherry cocktail! I am inspired to go out a grab one of the ones you recommended and give all these a try!
I'd order this for the name alone! Cheers Cara!
Definitely try a London Calling for another great gin and manzanilla number
Another one of my favourites!
ua-cam.com/video/tYnOsIac-5U/v-deo.html
I discovered Lillet Blanc & Rouge sometime ago & found exactly what the label instructed, serve very cold! Once I tasted it at room temp, not a good idea at all...
Haha that’s fair, they’re a bit overpoweringly herbal when not chilled!
Hi Cara, i love mixology and find your video really interesting. I noticed that in many video you use a mixing glass instead of a shaker, i wonder what is the reason for that? and what is the difference between shaking and mixing for the end result of the cocktail?when should we mix and when should we shake? thanks a lot for your enthusiasm and the time you use to answer people question.
merci
Hi Alain, I’m so glad you enjoyed it! The general rule of thumb is that if it contains juice you shake it, and if it’s all booze you stir. It mainly has an effect on the texture- you want a Margarita or a Daiquiri to be aerated and almost effervescent, whereas in a Martini or a Manhattan a more silky smooth texture is desirable. Hope that helps!
Brilliant as always.
Thanks so much Jeff!
If this is as good as the poem it took its name after, then must be absolutely delicious! So many references in the comments I came up with my own.
And so, I must warn you not to drink too many of them, or you won't be galumphing back home from the bar :D (or from your dining room to your bedroom if you're making one at home, as *now you know* how to!)
Hahaha
Awesome channel! I was curious if you have compared this to the original savoy spec which I believe has the substitution of Caperetif instead of Lillet Blanc (I could be mistaken as I don't own the book), and if so what's your take on the difference/benefit of the new spec? I ask out of curiosity as I don't have the means to try myself. Thanks!
Interesting, I have the book in the bar, I’ll have to check! I’ve only ever had it out with Lillet Blanc, I’m assuming because it’s much more common- I’ll have to keep an eye out for Caperitif and let you know 😊
I’m going to make one of these later on for my beloved. We had everything in stock apart from the sherry. Thing is our Tesco only had Croft Original, so I opted for that from necessity. Am I a total Luddite in even attempting this with the Croft??
It should be ok pal, it has all of the qualities of a fino but just more body. Maybe start with less than the recipe calls for though, so it doesn’t overpower the other ingredients. You may want to cut back the Lillet a little as well, as the Croft will also bring a little sweetness. Let me know how you get on 😊
Behind the Bar so, she likes it. We only have two gins on the shelf at the moment; Bombay Sapphire and Caorunn, and I opted to use the latter. Nice little drink as I made it but I can imagine a drier sherry like the one you used would give it wings. Anyhoo, all good😄
Since I'm not really happy with a dry vermouth being the only wine based ingredient in my Gibson,
I think I'm gonna pick up your soft spot for dry Sherry and change the recipe to 3:1:1,
Gin to Dry Vermouth to Manzanilla that is.
I did this the other night- Mountain Goat Hopped gin, Dolin, Manzanilla, some leftover Giardineria pickle juice from an iso project 😋
@@BehindtheBar How did it turn out?
Fred Labosch very yummy!
@@BehindtheBar I want my Gibson to be dirty, but really dry as well, maybe I should switch to another Gin as well, perhaps something a bit more fancy. Currently using Beefeater.
Which Gin would you recommend?
I have a bottle of Pedro Ximenez Sherry it's super sweet, what cocktail would be good with this style?
Because it is so sweet, I tend to use it as you would sugar syrup. So something like an Old Fashioned but with PX, or you could use it as the sugar syrup in a rum sour for example. I have a chat about all of the different styles of sherry here if you’re interested 😊
ua-cam.com/video/0xzggTA1aa4/v-deo.html
Just made this drink. Delicious. If you like this kind of profile, try a Chrysanthemum sometime. Might have to adjust the ratios so it’s not too cloying but it’s in a similar area of low abv drinks.
Big fan of the Chrysanthemum
Just marvellous or how i would say (loud and full of enthusiasm): Schmackhaft! 😊 Thank you for this wonderful discovery!
So glad you like it!
Due to, well, life, I just made this drink with amontillado sherry in place of the manzanilla. Quite good
Yum, just a little richer?
@@BehindtheBar just enough, yes
next time I buy a mananilla bottle imma try this! You have to try (if you havn't already) the Velo Flor manzanilla by Bodegas Alonso, it's amazing
Ooh I don’t think I’ve seen that here, will have to hunt!
@@BehindtheBarIt's on the pricey side(30€ or so) so I guess it will not be below that range of price. But ifyou can, try it because it's delicious. Also, all the Fernando De Castilla sherrys are gorgeous
My favorite sherry cocktail is a Fogcutter
First Again!!! Happy 420 everybody... Awesome video!!!!
Thanks pal!
Believe it or not. .... I’ve had the pleasure of skiing a trail at Winter Park, CO called Jabberwocky ..... it dam near killed me lol
Cool!
I'm pretty proud of my bar at home... But my one bottle of sherry is hidden in the cooking cupboard... Apparently I'm going to have to invest in some different types lol
Well luckily we’ve made just the video for you! Haha, spread the sherry love 😊
ua-cam.com/video/0xzggTA1aa4/v-deo.html
I just tried this for the first time. I made it with equal parts and Plywood gin. It was good, but very Sherry forward. I’m now on my second, and I increased the Plymouth to two parts. I like this one better, but I’m wondering if the Plymouth was too light and maybe I should use something like Sipsmith?
Personally I like it quite light, like a baby Martini haha but it will obviously vary according to how much you like sherry and whether you prefer more juniper forward gins - experimenting is the way to go!
Hi, Can I use a Tawney Port in stead of your cherry for the Jabberwocky?
Hey pal, I’m afraid not- manzanilla is a bone dry sherry whereas tawny port is quite sweet. You could try it in the East India Negroni or Artists Special:
ua-cam.com/video/6KK5CiNCIAI/v-deo.html
I'd love to make this! How do you think sweet vermouth does as a swap for sherry? Both in this particular drink, and in general?
Hi Rebecca! It really depends on the sherry, sweet vermouth can substitute for something richer like an oloroso sherry, but the manzanilla here is very dry and mineral so it would be quite a different drink. I’d suggest trying dry vermouth instead if you have it, or just doing half Lillet Blanc, half gin and the orange bitters 😊
How did that lemon twist spurt when squeezed? I've never seen mine do that!
To be fair, the lighting helps to really see it haha but if you have a good lemon and a sharp fold you should see something!
I would really love one of those coupes. Do you know where they can be purchased?
These are vintage I’m afraid- a lot of them are, op shop trawling is a hobby haha
Your vids fantastic!! Especially for a rookie mixologist who loves making cocktails at home :)
Yay, so glad you like them Dan!
The name alone makes it worthwhile
My thoughts exactly
‘Twas Brillig!
I can't wait to get a bottle of Gin Mare.
It’s delicious!
Can the Lillet Blanc be changed for Cocchi Americano?
Absolutely! It’s just a little more dominant in the drink but I really like it as a variation.
Gonnae take a lottery win to buy all the bottles for this new hobby i thought i was taking up 😱
Hahaha it’s not great for the bank balance 😅
And a new liver🤭
I love this woman omg
Given you have only added 60ml of ingredients and stressed that there shouldn't be much ice dilution, how did you get so much in the glass? That looks about double what you said you put in it.
It’s a teeny tiny glass so I love it for drinks like this! It’s about half the size of the coupe I use in the Artist’s Special, for example. The wonders of vintage glassware haha
I can't tell you my favorite Sherry but, I can tell you my favorite redheaded bartender....
Man, this looks wonderful. I also tend to love cocktails that incorporate the various categories of aromatized wine, but I just don't drink with enough volume and frequency to get through all the different bottles quickly (and throwing cocktail parties is kind of out at the moment). Have you found a way to help keep sherry, vermouth, etc. fresh longer than the few weeks you get from keeping them in the fridge?
Fingers crossed for cocktail parties returning soon! Unfortunately not, to be honest- obviously in the bar we go through enough volume that it’s not an issue. At home, I usually only have 1 bottle open at any one time and just try to move through it. If there’s a particular cocktail that you like, you can batch it e.g. make up a big bottle of martini and keep it in the freezer- the other alcohol will fortify the vermouth and stop it from going off. You could also try and get small bottles- all the bigger brands do 375ml bottles and also some small local ones (Maidenii is great and do smaller format if you’re in Australia). And worst comes to the worst, you can finish off bottles in cooking! Keeps much better than a regular white wine so you can use it in cooking for months 😊
@@BehindtheBar So. Many. TIPS! I especially love the idea of batching and freezing - genius. You flat out rock. From all the way over here in Seattle, thank you!
Hahaha my number 1 life tip: always have a martini (or Jabberwocky!) to hand! I love Seattle, I lived in Vancouver for a year many moons ago and had some formative cocktail experiences in your city- Zig Zag Cafe 💯
You could try an inert gas wine preserver (I use Private Preserve). Haven’t tried it on vermouth yet, but it keeps wine in good shape for months.
@@mikezimmermann89 Great idea, thanks!
Could Amontillado be substituted ?
It would be quite different but also delicious!
Can you replace sweet vermouth with px for a Manhattan?
PX is much more intense and sweet than sweet vermouth so I’d suggest doing it more in Old Fashioned quantities (just 5/10ml), or using a cream sherry. I have a bit of a chat about how to use different sherries here:
ua-cam.com/video/0xzggTA1aa4/v-deo.html
@@BehindtheBar Thanks is much for responding! I will try rye with cream sherry.
So do you get a Snicker Snack to go with your Jabberwocky?
Haha that would be a great bar snack pairing idea 💡
Here you go boys and girls..."if it makes you smile, then it's all good...."
Like that coupe
She’s a beaut- enjoy it cause one of them got broken filming this, so the other is not leaving the house any more haha
Love your channel, super work. So wanted to love your favorite drink but I must have messed it up. Horrible. Used Tio Pepe Jerez Xérès Sherry Fino Muy Seco Plamino Fino. Was this totally wrong? (I sort of hope so)
Oh no, I’m so sorry to hear that! The recipe calls for manzanilla sherry which is similar to fino but a little lighter and more salty/savoury- maybe the fino made it too fruity and floral? Do you generally like sherry and stirred down cocktails? If you’re new to the flavour of sherry then maybe trying it with something more spritzy would be more approachable?
Behind the Bar I was sure I would love it since I share all your preferences regarding vermouth and apretivos. I guess I’m not a sherry kind of guy. I will try it again. With exact specs. But as of now not a fan of the drink. But a huge fan of you and your channel. Keep up the great work!
Johan Malmström that’s completely fair, it’s not for everyone- just means more for me 😜. Thank you, your support means so much!
Quality content stick at it your going places
Thanks pal!
Ooh I love Skyrim based cocktails :)
Liked the drink etc, not too keen on the jail tatts.
Hmm do you think Tío Pepe would work with this? Lovley vid BTW ..... 5 ! LOL
Definitely, as long as it is a manzanilla (or fino in a pinch!):
@@BehindtheBar
’Twas brillig, and the slithy toves
Did gyre and gimble in the wabe:
All mimsy were the borogoves,
And the mome raths outgrabe.
“Beware the Jabberwock, my son!
The jaws that bite, the claws that catch!
Beware the Jubjub bird, and shun
The frumious Bandersnatch!”
It's been a bid day ...I'm raining it out (not in). Did you just say you can drink 5 of those Jabberwocky's ?
Haha, look, I’m no doctor…
Sounds like a drink chewbacca would order
Chewie has great taste!
5 ? Ok, I will try 5
Almost like a Vesper; instead of vodka, its sherry and no bitters.
Totally is!
Ah.. cherries what’s not to love.
Can't think of a single reason!
T'was brillig....
You are such a lush! :)
😇
the sip looked like you werent feeling it
My face must have been lying to you haha
Well shoot-
Hahahaha! Have you tried the cocktail?
buke? LOL
Just came here to watch the bartender 😊.
Lillet is not a Vermouth!!!
It's a wine based aperitif
Yup! We discuss it here:
ua-cam.com/video/zDa4TEKjE9I/v-deo.htmlsi=bHuxGlEXBB1-w_tx
But it’s obviously used often as a vermouth substitute.
After two years, is it still your go to? If not, what has taken its place?
Omg can’t believe it’s been that long! But yeah I’d say it’s still up there, as much as I have any go-to - I tend to chop and change a lot haha!
But I could drink 5...🙄
So I’m not really sure if that logic stands?🤷♂️
Just a wee joke pal.
Behind the Bar
More like a life philosophy.
I was dying.🤣💪🥃
😂
Favorite sherry cocktail: Have the broiler cook set soemthing on fire. While everybody is distracted accidentally pour some sherry in your drink cup. When the broiler cook gets the flames under control, raise your cup using your tongs and take a pull. Because sometimes chefs and cooks ARE just being #wankers...
I think you're youtube's least wasteful cocktail influencer. And you also dont make a mess where more of the drink is on the bar than in the glass.
Haha!
SO CUTE, and she's making gin cocktails!
Be still, my beating heart...