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Looks like your Channel is into Cars, I do BMW's. I Subscribed to help out your Channel stats...

Really appreciate your comment. I Subscribed to your Channel to help out. Keep watching, over 500 drink videos for you to visit.

This one is devoid of mix, just alcohol. Thanks for your comment! I like watching your clarifying techniques but have not yet mixed any of them in any cocktails on my Channel.

Totally appreciatge your comment. If you are in a colder climate the initial contents without heat is visually ghastly and very difficult to work with. I Subscribed to your Channel to help out... Thanks for watching.

I watched your video and liked your technique that will work for everyone. I really like to look at totally clear ice when I enjoy a cocktail. When it is hand made, and not cloudy, it mentally enhances my experience, and makes me feel like the mixologist is really trying to make the perfect cocktail. I didn't show my preparation steps, only the clear ice result, hoping to see who out there is really interested in any form of perfection. With crafted cocktail prices in Las Vegas Nevada USA around $24 USD, there should be no cheap ingredients mixed in, including the ice (half the cocktail if does indeed call for ice)! Really appreciate your comment and like your presentation technique.

I thought you were going to say that you know you're old when you get winded juicing a lemon and an orange.

I had strong opinions, now I'm 35 and I rather check for new solutions. Also I like to use my hand reamer, for my small volume consumption.

The operative word in my video is "quick". Instead of pulling a orange juicer and a lime/lemon press that have to be cleaned after use, quartering the fruit and squeezing is fast with very little or no cleanup, using just a knife and fingers. I appreciate your your time to comment as there are many opinions and resulting methods to juice a fruit. Please keep watching and commenting...

If you only have a knife, you can quarter the fruit and get the juice with no cleanup. THX for commenting!!

So many techniques used to juice fruit. Entire industries have been created to alleviate human effort to juiice fruit. THX for your comment, please keep watching!

I find that hand squeezing 1/2 fruits doesn't work as well as quartering them. An orange 1/2 just warps using my hand if I don't first quarter it. I can create juices very fast using the quartering technique with very little cleanup. THX for your comment and keep watching...

@@BellyUpBar Oh, I'd use a juicer when halfing them. It'd save time too, as I wouldn't have to cut them two more times and juicing them with a juicer takes like five seconds.

No experience with bobas. I would guess that some volcanic type cocktail might be appropriate but I have never tried it. I Subscribed to you to help out your Channel...THX for watching!!!

Good to see U R still doing your thing. Plenty more cocktails to make and enjoy. Thanks again for your comments!!!

I will check them out and see if my store has them. It seems that some of the high end beer ABVs are getting into the liqueur area. Thanks for your insight and keep watching!

One of the best beers I've had. I shut my eyes when the rang it up!

The affogato video on this Channel is a delicious no alcohol treat. I will see if I can work some more in. THX for watching and for your comment

@@BellyUpBar thank you for your consideration.

Always nice to hear from you...

Bols has a good balance of sweet and orange and comes in at 60 proof (as compared to 80 for the dryer Pierre Ferrand). I use it in Mai Tais when I am trying to adhere as closely as possible to the original. Narrative from Trader Vic’s 1972 Bartender’s Guide: “17 YO Wray & Nephew from Jamaica, golden in color, medium bodied…”. “I took a fresh lime, added some (?) orange curaçao from Holland, a dash (1/4 oz) of rock candy syrup, and a dollop (1 heaping TBSP = ½ oz) of French orgeat for its subtle almond flavor…into shaved ice, shook it vigorously…half the lime shell for color, and a branch of fresh mint…” - Since Bols (one of the oldest distillers in Holland) is now made in USA under license, I am not sure of its 1944 era authenticity. Senior is way too strong, and Pierre is not quite sweet enough, Combier is 80 proof and a pleasantly very strong orange. DeKuyper is about the same as Bols (60 proof, made in USA now). Thanks for your Comment and keep watching...

I have been ordering Mai Tais from some of the best bars in the U.S.A. for over 50 years (began with Trader Vic's), and this one always tastes like what I have come to expect. But, there are many others (see my videos) that are also excellent candidates! I won't publish a Mai Tai that I have not first vetted and found to be worthy. Thanks for commenting. Keep watching!

I am in the great State of Colorado! Thanks for watching!

This is a very tasty unique mix. Thanks for commenting! Keep watching.

Thanks for watching and commenting. Vegas is in our future along with many $25+ craft cocktails

@BellyUpBar You're welcome! Good Luck in Vegas! Cheers...

You surely have stronger arms with corresponding stamina than I do! In my climate, cold Lopez does not shake out into the expected smooth mixture of coconut cream. Maybe U could RUclips your technique and results? Appreciate your comment. Keep watching... I Subscribed to your Channel to help out on the RUclips count

Totally appreciate your comment! Hope you can mix up a few of them. There are over 500 libations to choose from. I Subscribed to you to help out your Channel count (we all need RUclips Subscribers). Keep watching!!!

Thanks as usual!!!

Yes, it hardens up a bit but keeps the germs away! I Subscribed to help out your Channel.

Do you think coco Lopez is better than the creme of coconut squeeze bottle you see in stores?

Coco Lopez's first ingredient is coconut, then sugar, then water. It is a very thick creamy mixture that adds its notable creamy texture to cocktails (you have to shake them thoroughly to mix). Trader Vic's Koko Kreme syrup first ingredient is high fructose corn syrup, so not a good beginning! Liber toasted coconut syrup first ingredient is water, then sugar, then coconut. REAL brand uses coconut puree as a first ingredient (haven't tried this brand). So the long answer is YES, Coco Lopez works well, and WalMart carries it. Appreciate your comment. I subscribed to your Channel to help out your ouTube Count. Keep watching...

Appreciate your comment! Nice to hear someone actually mixed one of the nearly 500 cocktails on this channel and drank it. Sometimes I believe viewers are just viewing and not partaking! I Subscribed to your Channel to help out on the RUclips count.

Cool, thanks for opting for a great cocktail. There are almost 500 more for you to try on this Channel. Use the BellyUpBar's Playlists to search by spirit. They are alphabetized for you. I Subscribed to your Channel to help your Subscriber count. Keep watching!

Thanks for watching and support!

Your comment is very kind, and gratefully received! There are almost 500 cocktails on this Channel for you to try, all tasted by me and fully described in detail every video's Description. Use the Playlists for this Channel to search by spirit. I don't publish anything I haven't tried and found worthy. I Subscribed to your Channel to help your count.

Absinthe seems to be an aquired taste, and this cocktail makes it the dominant feature. I usually use it in DROPS for most cocktails. Appreciate you watching the channel and your comment. I Subscribed to you to help your Channel. Keep watching...

Thank you for watching and your comment. All of the videos state the ABV as one should know the strength of their cocktail. Too low or high and the cocktail becomes imbalanced (balance is where no one ingredient stands out). All my notes and exactly how to make every cocktail are in the Descriptions. Use the BellyUpBar Playlists to search by spirit category. I Subscribed to you in case you can use it. Keep watching!

Thanks for watching as usual!!!

These later bourbon/rye cocktails are really worth trying.

Thanks. I received some Liber syrups and had to mix them!

Thanks. I hope you both are able to try some different libations. Me and the Bar are still going strong with 178 different cocktail videos (more than ordered in Hawai'i)! Take care...

Are you able to turn CC on? I give a bit of info there during the video. Also, if you can go to the Description, I give exact measurements and ingredients along with Mixing Notes. My video is basically uncut, but I agree that the drink pic and some tasting info might be better up front (last first so to speak). Thanks for your comments!

THX. From an old New Orleans bar.

Usually absenthe is added in drops like Pernod. Some out there like the absinthe drip cocktail (absinthe water sugar). I decided to showcase this one because it had other ingredients to balance out the absenthe. Still an absenthe cocktail no matter what the mix. Thanks for watching and your comment.

I believe the POM molasses in this recipe may bring it up close to your 2:1 rich ratio. The molasses makes it a more syrup-like consistency. The issue with handvrafted is that they don't always make the cocktail RED-PINK for the desired color since there are no dyes or food colorings. For this reason, I may use 80% of the handcrafted with 20% of Rose's, that way I get the great taste and some pink color. Appreciate your salient comments!

I totally agree! I made this exactly per the Devil's Reef recipe so their original commercial cocktail could be tasted. See my Mixing Notes in the Description where I used Hamilton Zombie Blend rum to bring it up to a respectable 24% ABV. Appreciate your comments!!!

I need a boi lele, but a in house bar spoon works well with pebble ice. As usual, THX for your view and comment.

I totally agree with your suggestion. Some of the cocktails I make, I have made before and can comment on in advance or during videoing. Others, I have not made before and can only comment after the video. I do comment in every video's CC (if you have it on) and in every Description as to tasting remarks. After each video of a cocktail that I have not made before, I taste it and if I don't like it, I delete the video. Bottom line, all cocktails I video are quite good (excellent in my opinion) depending on one's mood. I really appreciate your comment and will try to incorporate changes where I can. THX for watching!

Your lead in to your videos looks fantastic!

Thanks for all your support!!!

I agree. The orgeat makes a strong case to shake it. I will alter the Description. Thanks for watching, and your comment.

Good catch! When I did the brandy alexander I used ice cream. The Panama version used heavy cream. Almost the same except for the ice cream's sugar content. THX for you comment. Keep watching.

Thank you for the kind comment. I try to make the presentation as succinct as possible, and focused on the cocktail, not me. I Subscribed to you in case you need it.

I usually shake if the ABV is high (in this case) to dilute it a bit. Stirring for a minute or so should dilute as well. The Giffard banana is a bit banana weak (not tasting it), so I agree with your 3/4 banana as it is barely descernible in my recipe. I assume you are using Giffard? In my experience, every cocktail can be tweaked and made a bit better withhout transforming it into a riff (needing a new cocktail name). So many recipes out there! I always try to locate the original recipes, make and taste them before you see them in my videos. Thank you for your comment!

I have been nursing this bottle for years. I used it in videos Mynah Bird, Jungle Bird, Red Rum, Roof Stain, Stiggin's Pineapple Negroni, Fly South, Hurricane Caesar, and Kingston Negroni. Try Jungle Bird if you haven't already. I Subscribed to you to help out the Channel. THX for your comment, keep watching...

The sloe wasn't coming through so I had to triple it (in mai tai world proportions) for taste. On paper, it seems 1 1/2 Pusser Blue, 3/4 S&C, and 1 1/2 sloe will still give a drinkable 28% ABV. I'll try to make one and test. THX for your insight. I Subscribed to you to help out your Channel.

I luv dragging their liquor into my bar! Each 750 contains 25 ounces, roughly 12 drinks. Eight bottles that I bought make a total of 96 drinks. At Las Vegas prices of $25 + $5 tip, these bottles can make $2880 worth of cocktails. I spent $276.23., and these keep forever. THX again for UR comment.

This is a nice rum libation. THX 4 ur comments!!!

I have over 150 different bottles of rum, so many of the cocktails use rums. When cocktails are selected for video, they are concocted as close to the original recipe (mixologist) as possible including the liquors and liqueurs. Generally, riffs are not presented, but there are exceptions such as Death & Co, and NOMAD Bar folks that really know how to make a cocktail! I Subscribed to you, hope it helps your channel. Thanks for the comment and watching!