maybe to end this hot hot summer, hotel nacionale special? Ive seen a bunch of variations on it, notably from jeffrey morgenthaler. Some say white rum or aged rum, adding cane sugar syrup etc. I feel like you would have a great take on it since you always justify your ratios! (maybe a clear version also 😁) anyways, thats my vote!
Totally agree with you on the garnish, i put 2 all times too. 1 not enough and 3 is too much. 2 is perfect! To me applies for olives in the Classic gin/vodka martinis as well. You know what you doing there, great selections of spirits in any video. Love your channel. Lots of knowledge there. 🙌
I was just thinking about what a balanced drink means and what you said hits it right on the head. With such a huge variety of ingredients in the world that can be used in cocktails, balance is more than sweet and sour/bitter. For me a balanced drink gives a sense of cohesion and purpose, every ingredient has a role to play! Great video as always
This is a bit of a non sequitur, but I'm always impressed not only with the cocktails and presentation, but even the technique while building. For example, holding the cap/cork with your bottle hand, pouring into and holding the jigger, bar spoon stirring, and even the dasher-dashing (like, it looks like you're sort of holding the absinthe dasher top on maybe to keep it from popping out?). Is this stuff that you were taught or picked up, or is it just the way you've developed your own techniques?
Thanks man! I probably picked some stuff by watching other bartenders work and some to solve little problems on my own. Like holding the cap between my fingers, I don't remember where I saw that first but it is so useful. If you do it, you'll never search for it again.
As usual, you hit the mark. Great video and presentation here! Literally was just thinking what to make, beyond the standards, with all this absinthe in the house (friends heard I like it and suddenly bottles have appeared as gifts lol).
@@TrufflesOnTheRocks c'était excellent. Voir photo sur mon Instagram. Un peu sucré à mon goût. Je m'en suis fait un deuxième avec un peu plus de whiskey et c'était plus à mon goût. Merci de partager toutes ces fabuleuses recettes :)
@@jacquesst-pierre973 Tout le plaisir est pour moi! Effectivement bcp trouve ce cocktail trop sucré et augmente la dose de whiskey pour le balancer à leur goût.
Great job as always! If I'm not mistaken, a la Louisiane is the name given to drink by Jim Meehan when he changed the recipe to make it more whiskey driven
Sometimes I feel like "balanced" gets thrown around about cocktails the same way "smooth" is used to describe spirits. I like your more, uh, balanced definition. :)
Well I like to use the wording "stylish"; a mix of "balanced" & "smooth". Because if you say sweet/sour/dry/bitter, people immediately think of the extreme of said words.
hey man i love your vids, you think you can make one about opening a bar or like a top 10 bar in the world or Country, i think it would be dope with your esthetic/style of your content
"Hey man, it should be at least 5(!) cherries! Or 7..." 🤭 I agree with what you said about balance, that's how I feel about the Martinez as well. A lot of people are like "oh, that's too sweet.." And I disagree with them, it is totally OK to make cocktails that are a bit heavier on the modifiers.
HAHAHA!!!! It feels so weird to move from English to French... I don't know why but when doing so I can't go back to my french accent. I need to mess it up and pretend I don't know how to pronounce it LOOOOL
@@TrufflesOnTheRocks I laughed so hard, a word that's originally French was the one you had the hardest time with, strange hiw the brain works sometimes haha
Delicious - but just too sweet imo ….. sharpened it by perfecting with half dolin dry vermouth and swap out the cherries for lemon twist … still on sweet side but great drink though, a lighter alternative to Vieux Carré and Sazerac
Will try to undust some more classic cocktails in the next weeks. Let me know if you have some good ones. Cheers!
maybe to end this hot hot summer, hotel nacionale special?
Ive seen a bunch of variations on it, notably from jeffrey morgenthaler. Some say white rum or aged rum, adding cane sugar syrup etc. I feel like you would have a great take on it since you always justify your ratios! (maybe a clear version also 😁) anyways, thats my vote!
Anything from the Savoy cocktail book. I can't make heads or tails of those measurements but I know there are gems in that book!
Totally agree with you on the garnish, i put 2 all times too. 1 not enough and 3 is too much. 2 is perfect! To me applies for olives in the Classic gin/vodka martinis as well. You know what you doing there, great selections of spirits in any video. Love your channel. Lots of knowledge there. 🙌
I have had this drink before but could never remember the name. Thanks so much for sharing because I loved this cocktail.
Yeah drinking cocktails and accurate souvenirs are not exactly a perfect match LOL Cheers my friend
Great classic
Cheers!
OMG!!!!! Two cherries will cause the Earth to stop spinning!!!!! Before the world ends, I'm making this!!! CHEERS!!!!
I'm sure enough of them will ensure the world keeps on spinning
I'm sure we could actually use a little bit of a stop right now HAHA!!! Cheer my friend!
One of my favs!!!
Cheers!
I was just thinking about what a balanced drink means and what you said hits it right on the head. With such a huge variety of ingredients in the world that can be used in cocktails, balance is more than sweet and sour/bitter. For me a balanced drink gives a sense of cohesion and purpose, every ingredient has a role to play! Great video as always
Thanks! I'm glad it made sense for you. True that this term can be used with no meaning sometimes. Cheers!
Yeah I've never heard of this until yesterday. The drink just has "classic" written all over it! 🔥
Have you tried it? It's so good
Great cocktail. Made a couple of them last night. I had some Rittenhouse 100 proof rye. Worked well. I like the ¾ oz balance of the spirits.
Thanks Tom! I'd really like to have access to Rittenhouse here.
Looooove New Orleans cocktails!
Thanks for this. It looks delicious! Straight to the top of my to-drink-list
Awesome! Please keep me posted when you try it! Cheers!
Simply lovely. Just picked up a fresh bottle of absinthe this week, good to try this one out.
Nice! Let me know when you try it. Cheers!
I tried but it’s very sweet.
The Louisiane is New Orleans in a glass to me. Great video!
Have you had the chance to visit NOLA yet? I haven'T and it's definitely on my bucket list
This is a bit of a non sequitur, but I'm always impressed not only with the cocktails and presentation, but even the technique while building. For example, holding the cap/cork with your bottle hand, pouring into and holding the jigger, bar spoon stirring, and even the dasher-dashing (like, it looks like you're sort of holding the absinthe dasher top on maybe to keep it from popping out?). Is this stuff that you were taught or picked up, or is it just the way you've developed your own techniques?
Thanks man! I probably picked some stuff by watching other bartenders work and some to solve little problems on my own. Like holding the cap between my fingers, I don't remember where I saw that first but it is so useful. If you do it, you'll never search for it again.
Definitely going to make one for a guest!
Let me know how they appreciate it when you do. Cheers!
Love the video! Sill definitely add it to my after dinner cocktail list. Cheers!
Thanks! Looking forward to hearing from your feedback on it. Cheers!
Looks amazing!
Merci :)
Awesome! 😁
As usual, you hit the mark. Great video and presentation here! Literally was just thinking what to make, beyond the standards, with all this absinthe in the house (friends heard I like it and suddenly bottles have appeared as gifts lol).
You have good friends mate. If you want more ideas to use the absinth, try a Green Beast. So good!
Always great videos :))
Thank you!
Two is the perfect amount of cherries, in my opinion.
And I like you for that ;) Cheers!
I love it!!! 🖤
Tchin Thcin!
Wow, je suis au travail en ce moment. J'ai juste hâte de finir pour aller goûter à cette merveille. Merci :)
Effectivement un délicieux cocktail après une grosse journée au travail. Cheers!
@@TrufflesOnTheRocks c'était excellent. Voir photo sur mon Instagram. Un peu sucré à mon goût. Je m'en suis fait un deuxième avec un peu plus de whiskey et c'était plus à mon goût. Merci de partager toutes ces fabuleuses recettes :)
@@jacquesst-pierre973 Tout le plaisir est pour moi! Effectivement bcp trouve ce cocktail trop sucré et augmente la dose de whiskey pour le balancer à leur goût.
Great job as always! If I'm not mistaken, a la Louisiane is the name given to drink by Jim Meehan when he changed the recipe to make it more whiskey driven
Thanks for the insight. I was not aware of that. I will sure look that up. Cheers!
Sometimes I feel like "balanced" gets thrown around about cocktails the same way "smooth" is used to describe spirits. I like your more, uh, balanced definition. :)
Well I like to use the wording "stylish"; a mix of "balanced" & "smooth". Because if you say sweet/sour/dry/bitter, people immediately think of the extreme of said words.
So many expressions are actually used to the extreme, at one point it almost looses its meaning
hey man i love your vids,
you think you can make one about opening a bar or like a top 10 bar in the world or Country, i think it would be dope with your esthetic/style of your content
That's an idea. Thanks.
"Hey man, it should be at least 5(!) cherries! Or 7..." 🤭 I agree with what you said about balance, that's how I feel about the Martinez as well. A lot of people are like "oh, that's too sweet.." And I disagree with them, it is totally OK to make cocktails that are a bit heavier on the modifiers.
At the end of the day all that is very subjective
Gonna have to try this one! Would you consider this a Negroni riff, with its equal parts base of spirit-vermouth-aperitif?
Considering both were created pretty much at the same time, I would say it's one of its own.
@@TrufflesOnTheRocks Cheers!
LOL i always ask for extra cherries with my cocktails
Please explain how many drops of absinthe would equal a dash.
1 dash = 1 ml usually
Time to finally buy some benedictine
Oh man! You will not regret it. Benedictine is such a nice liqueur!
Could you please put the recipe in the description as usual? Thanks!
Done mate. Cheers
Come for the recipe, stay for JF saying repertoire
HAHAHA!!!! It feels so weird to move from English to French... I don't know why but when doing so I can't go back to my french accent. I need to mess it up and pretend I don't know how to pronounce it LOOOOL
@@TrufflesOnTheRocks I laughed so hard, a word that's originally French was the one you had the hardest time with, strange hiw the brain works sometimes haha
@@trevorrose1 yeah it’s like if I talk in English with someone and want to say Rendez-Vous, I’ll always butcher the pronunciation.
@@TrufflesOnTheRocks hahaha
Delicious - but just too sweet imo ….. sharpened it by perfecting with half dolin dry vermouth and swap out the cherries for lemon twist … still on sweet side but great drink though, a lighter alternative to Vieux Carré and Sazerac
That's what a lot of poeple think about this drink.
2 Cherries!! Either 1 or that glass should be filled to the brim with cherries. So much so that there is no room for the cocktail.
Of course i'm just kidding! Drink looks and sounds delicious!
HAHA! Cheers mate!