Go to thld.co/shakerandspoon_barfly_0223 or scan the QR code on the screen and use code barfly to get $20 off your first box! Thanks to Shaker & Spoon for sponsoring today's video.
Excellent video formats on your channel: Background music, Cocktail Description, Cocktail Presentation, Ingredients and Educational Tips are just perfect.
I made all four of these cocktails last night for a game night we had for four of us. The only thing I didn’t have was the Hamilton 151 for the rum old fashioned. Neither Total Wine or BevMo had it in stock. Everyone loved the gem. Everyone but me loved the Rum Old fashioned (too sweet and it was really missing the bit of heat from the 151). Two of us loved the Milano-Torino Sour (the two nays were sweet drink lovers). The most controversial one was the Division Bell. Everyone else hated it. They did not appreciate the smokiness of the mezcal and said it tasted like a cocktail someone flicked cigarette ashes into. However, I LOVED it. I thought it might have been the best cocktail I’ve ever tasted. It was like a puzzle for my taste buds to solve, and tasted like nothing I’ve ever had before. It wasn’t just spirits and citrus like the vast majority of cocktails are. I’ll make it again for sure.
I do the rum old fashioned similarly, I am in love with every bittermens but the elemakule tiki are fantastic(the xocolatl are my second favourite). I use 45ml of plantation 5year or plantation xaymaca(best money/quality for cocktails imo) and 15ml for unaged Jamaican (most times wray and nephew overproof or a high ester one like Hampden lrok of I'm feeling generous. Great video!!
tried the Division Bell (because it was the only one for which i had ingredients on hand) and daaaaang its so good! Love mexacal, love aperol, and always looking for a chance to use my luxardo! 10/10 drink! i foresee a lot of these in my future this summer!
I think it's kinda funny that Shaker&Spoon was the sponsor of an episode about Punch cocktails since they include an issue of Imbibe in every 3rd (4th?) box.
I love a rum old fashioned, I have never thought of blending my rums in this drink before though. I think it would be a great episode to talk about blending spirits ex Rum or Whiskeys sometime.
sounds nice, but this is one of those drinks few of us will make, as having 3 specific rums on hand is only slightly less irritating that a cocktail recipe that calls for 4 different bitters and some random rare dragonfly wing liqueur that you'll use once and forget about in the back of your cupboard.
That rum old fashioned has echoes of Jerry Thomas by stirring the drink with the citrus peel! It's a great technique that I believe deserves a big comeback.
Hi Leandro, The first 3 were new to me and the Rum Old Fashioned looks lovely. Grapefruit (Pink or Red) oils are the tangiest and most flavoursome scented oils of any citrus fruit. Nick from York
That rum blend is great! I’d probably say something like a Doorly’s XO, Doorly’s 12 yr or Real McCoy 12 yr would all be great more affordable subs for the Mount Gay XO.
The Rum Old Fashioned is a winner. An excellent replacement for the Mount Gay XO is the excellent Doorly's 12 yo. Another Bajan rum from Richard Seale's Foursquare Distillery that generally costs half as much as Mount Gay XO .
Thoughts on trying the rum old fashioned using 2oz of a Barrell Private Select instead of splitting Barbados Rum and Hamilton 151 or using 1.5oz of Barrell Private with 0.5 of O.F.T.D? The blend of rums in Barrell vary depending on where it was purchased, but the blend that I have is 80% Barbados and it's 128 proof.
I added half an ounce of green Chartreuse to the Milano-Torino sour. It was quite nice, but I might cut the syrup in half because it added sweetness to the drink.
That Milano-Torino sour and Rum old fashioned both look and probably taste incredible. I’m pretty sure I could find Smith&cross Rum, but I’m not sure if I could find the other 151 rum. Could I just swap it out for another overproof one? Cheers
Be careful which rum you swap for, rums are incredibly different region to region the Hamilton is Demerara rum from Guyana and replaces Lemon Hart 151 if you swap for an overproof Jamaican or something it’s gonna change the drink. That said it could change it into something you love so keep that in mind and sub away!
Hey Leandro, first off, I wanted to say congratulations on all your success, and also thank you for all the incredible recipes you’ve provided us with this amazing channel. Secondly, I have a video idea for you to try out in the future. The concept is similar to the Frankenstein cocktail you did in your Halloween special video, take to separate drinks and combine them into one incredible cocktail. Example could be a Mai Tai and a Hurricane (called the Mai Hurricane). Another example could be old fashioned and a daiquiri. Let your imagination run wild, and don’t tell us the two drinks you’re mixing together, let us attempt to guess them in the comments below. Keep up the great work all around.
@@TheEducatedBarfly Yeah. Also similar to the Li Ziqi Highball video, one of my favorite from your earlier days, you should at some point get Marius to challenge you to make an incredible drink from randomly picked spirts and syrups/juices. Or have him make a drink of his own design, have you taste it and then reconstruct. (P.S, I think that he could make an amazing drink after all the time you two have been together.) Keep up the great work both of you.
Great video, Leandro! I really want to try the Rum Old Fashioned. Are you really using a teaspoon for those measurements? It kind of looks more like a tablespoon. Thanks!
12:53 so cracking the egg on the cutting board or table is better? How clean is THAT surface? I get that some people are germ freaks but really? People sometimes just crack me up, and seemingly you as well Leo!
Was out of regular Hamilton 151 at my usual place so I’ve risked a purchase of Hamilton 151 False Idol.. it’s 85% Demerara and 15% heavy Jamaican pot still rum, hoping it balances OK…
For the rum old fashioned based on what I have (I realize this is an upgrade and an expensive cocktail but mostly I have sipping rums). Would this work? Hampden overproof instead of Smith & cross, eldorado cask strength instead of Hamilton 151,. And four square ecs instead of Mount gay xo. Thoughts?
2oz angels envy rye .5 banana liqueur de Brazil Atomize glass or coat glass in Mezcal Large rock in highball Dried banana garnish "From the Barrel of a Banana"
@@TheEducatedBarfly I did some video forensics and see you’re using Petite Canne. Would Steen’s be an acceptable substitute? Can’t seem to find Petite Cannes locally
Great recipes, can't wait to try them! Have you heard of the BOĆE Coaster yet? It seriously works like magic, opening up your drink just by using it for a few minutes. I didn't believe it until I tried it. Honestly I'm not being paid to say this, I just haven't seen any serious bartenders looking into it yet. Can you give it a try?
I love a rum old fashioned, but this one sounds top notch. I have all of the ingredients at home but not the tiki bitters. Anything I can substitute them with?
If you can, make a tincture using vodka, cinnamon, allspice, clove, nutmeg, and something bitter (I’ll leave that up to you, but spent coffee grinds comes to mind). You’re going to want these flavors to be super concentrated, with the cinnamon and the allspice at the forefront.
@@TheEducatedBarfly Got it! Makes sense. Thanks buddy. I love all your content. Really helped my up my cocktail game. Because of you my friends now think I'm awesome. Really they just want me to come over to their house and be a free bartender. LOL!
Leandro, I find maraschino liqueur to be a deal breaker (still!) Is there any way I can get over that? I'm thinking of cutting the amount in half and work my way up (or not). Thoughts?
I think honestly that you just haven’t had a cocktail which balances the Maraschino in a way that makes it acceptable to you. There are plenty of things I don’t like on their own but In certain contexts are more than acceptable. So I say try it and see. Once you respec the drink it’s changing the balance which could be exactly what you need and could also be a Pandora’s box and you may need to respec the e tire drink. But like I always say you’ll never know until you try
@The Educated Barfly Thanks, leandro. I'll give it a try. So far the only drink I've had in which I KNOW the maraschino ruins it is the Hemingway daiquiri, but I've had other drinks with maraschino that I don't care for to varying degrees. Now I'm finding I just write off a drink if it has maraschino in it, and that's just not a good way to go.
That list of substitute rums seems to be missing... Lemon Hart 151 would be a good sub for the Hamilton. (Both 151 Demerara rums.) Not identical flavors, tho. For the Mount Gay, if you wanted to go inexpensive, I'd go with Doorley's 12 year or XO. (Both being Barbadian rums, tho Doorley's isn't cognac cask finished.) You could also go with one of Foursquare's Exceptional Casks bottles, but none of the current ones are cognac-finished. Not to mention, more expensive than the Mount Gay. I'm not familiar with a rum that quite substitutes for Smith & Cross. tho. Doctor Bird or Stolen Overproof?
I have a challenge. Try to make a cocktail called BREATHE by Alicja Bączyk. One of the best cocktails from last year's Worldclass. I was lucky to try it. It is perfect. But the ingredients are tricky. Good luck ❤️❤️❤️
Every once in a while a sour will come out with a very strange texture - thick and gloopy instead of light and foamy. It's gross, and I have no idea why it happens. Just me?
Maybe too much egg white compared with rest of ingredients? For me, half an egg white is plenty enough to get a silky texture without making the drink too egg-y
For some reason the egg isn’t emulsifying. Could be too much dilution which is usually the culprit so then it’s about changing the ice you’re shaking with
Make sure 0 egg yolk gets into your tin. A drop of yolk can kill the foam. Something to do with the protein and the fat mixing, I dunno, science and stuff.
3:02 "I used only the best pineapple juice around, but if you have something else I guess you could use that you damn peasant." Lol. I'm just messing with you. Just thought your tone was funny. My ass doesn't even really know how to juice a pineapple.
You can't just go around saying anything with a dash of bitters is a twist on an Old Fashioned. Why not just call the Champagne Cocktail a "Champagne Old Fashioned" too?... weaksauce.
Go to thld.co/shakerandspoon_barfly_0223 or scan the QR code on the screen and use code barfly to get $20 off your first box! Thanks to Shaker & Spoon for sponsoring today's video.
Excellent video formats on your channel: Background music, Cocktail Description, Cocktail Presentation, Ingredients and Educational Tips are just perfect.
Thanks!
I made all four of these cocktails last night for a game night we had for four of us. The only thing I didn’t have was the Hamilton 151 for the rum old fashioned. Neither Total Wine or BevMo had it in stock. Everyone loved the gem. Everyone but me loved the Rum Old fashioned (too sweet and it was really missing the bit of heat from the 151). Two of us loved the Milano-Torino Sour (the two nays were sweet drink lovers). The most controversial one was the Division Bell. Everyone else hated it. They did not appreciate the smokiness of the mezcal and said it tasted like a cocktail someone flicked cigarette ashes into. However, I LOVED it. I thought it might have been the best cocktail I’ve ever tasted. It was like a puzzle for my taste buds to solve, and tasted like nothing I’ve ever had before. It wasn’t just spirits and citrus like the vast majority of cocktails are. I’ll make it again for sure.
For the Hamilton 151 I substituted another 151 Barbados rum.
Oh we just made the Division Bell and it is wonderful! The flavors come in waves and is perfectly balanced! Thank you so much for this one!
I do the rum old fashioned similarly, I am in love with every bittermens but the elemakule tiki are fantastic(the xocolatl are my second favourite). I use 45ml of plantation 5year or plantation xaymaca(best money/quality for cocktails imo) and 15ml for unaged Jamaican (most times wray and nephew overproof or a high ester one like Hampden lrok of I'm feeling generous. Great video!!
tried the Division Bell (because it was the only one for which i had ingredients on hand) and daaaaang its so good! Love mexacal, love aperol, and always looking for a chance to use my luxardo! 10/10 drink! i foresee a lot of these in my future this summer!
I think it's kinda funny that Shaker&Spoon was the sponsor of an episode about Punch cocktails since they include an issue of Imbibe in every 3rd (4th?) box.
I love a rum old fashioned, I have never thought of blending my rums in this drink before though. I think it would be a great episode to talk about blending spirits ex Rum or Whiskeys sometime.
sounds nice, but this is one of those drinks few of us will make, as having 3 specific rums on hand is only slightly less irritating that a cocktail recipe that calls for 4 different bitters and some random rare dragonfly wing liqueur that you'll use once and forget about in the back of your cupboard.
That rum old fashioned has echoes of Jerry Thomas by stirring the drink with the citrus peel! It's a great technique that I believe deserves a big comeback.
Hi Leandro,
The first 3 were new to me and the Rum Old Fashioned looks lovely.
Grapefruit (Pink or Red) oils are the tangiest and most flavoursome scented oils of any citrus fruit.
Nick from York
Great video! I hope you do this every year!!!
That rum blend is great! I’d probably say something like a Doorly’s XO, Doorly’s 12 yr or Real McCoy 12 yr would all be great more affordable subs for the Mount Gay XO.
Agree.
Any Venezuelan rum that you think is similar?
@@jtremaria unfortunately none that I can think of off the top of my head. But work with what you’ve got.
Definitely need to try The Gem and that rum mix in the Old Fashioned sounds great!
That rum old fashioned is one of in not the best I’ve ever had.
The Rum Old Fashioned is a winner.
An excellent replacement for the Mount Gay XO is the excellent Doorly's 12 yo. Another Bajan rum from Richard Seale's Foursquare Distillery that generally costs half as much as Mount Gay XO .
While I'm no fan of egg cocktails, that is a mighty fine foamy head! Nice one guys!
Thoughts on trying the rum old fashioned using 2oz of a Barrell Private Select instead of splitting Barbados Rum and Hamilton 151 or using 1.5oz of Barrell Private with 0.5 of O.F.T.D? The blend of rums in Barrell vary depending on where it was purchased, but the blend that I have is 80% Barbados and it's 128 proof.
Try it! But keep in mind that OFTD is very different from Hamilton 151
Milano-Torino Sour looks amazing!
I added half an ounce of green Chartreuse to the Milano-Torino sour. It was quite nice, but I might cut the syrup in half because it added sweetness to the drink.
I just made a clarified grapefruit sherbet, and would love to try the milano-torino sour by subbing the simple and grapefruit juice.
Any ideas on how we can make this without grapefruit juice? Any substitution recommendations?
I really like the Division Bell.
It's one of my favs too!
just made one and instantly on of my top fav cocktails!
That Milano-Torino sour and Rum old fashioned both look and probably taste incredible. I’m pretty sure I could find Smith&cross Rum, but I’m not sure if I could find the other 151 rum. Could I just swap it out for another overproof one? Cheers
Be careful which rum you swap for, rums are incredibly different region to region the Hamilton is Demerara rum from Guyana and replaces Lemon Hart 151 if you swap for an overproof Jamaican or something it’s gonna change the drink. That said it could change it into something you love so keep that in mind and sub away!
Thank you very much. Best bartender on RUclips. Hands down
If you could buy only two rums, which would you get? Most versatile? I live in an area with not great selection, but am travelling to a bigger centre.
Is Rich Cane Syrup the same as Demerara Syrup? Thank You
Johnson’s Rum OF is inspired. It’s a beautiful thing.
Hey Leandro, first off, I wanted to say congratulations on all your success, and also thank you for all the incredible recipes you’ve provided us with this amazing channel. Secondly, I have a video idea for you to try out in the future. The concept is similar to the Frankenstein cocktail you did in your Halloween special video, take to separate drinks and combine them into one incredible cocktail. Example could be a Mai Tai and a Hurricane (called the Mai Hurricane). Another example could be old fashioned and a daiquiri. Let your imagination run wild, and don’t tell us the two drinks you’re mixing together, let us attempt to guess them in the comments below. Keep up the great work all around.
Not a bad idea!
@@TheEducatedBarfly Yeah. Also similar to the Li Ziqi Highball video, one of my favorite from your earlier days, you should at some point get Marius to challenge you to make an incredible drink from randomly picked spirts and syrups/juices. Or have him make a drink of his own design, have you taste it and then reconstruct. (P.S, I think that he could make an amazing drink after all the time you two have been together.) Keep up the great work both of you.
Great video, Leandro! I really want to try the Rum Old Fashioned. Are you really using a teaspoon for those measurements? It kind of looks more like a tablespoon. Thanks!
I'd love to see a list from you with your favourite cocktails from the past year, maybe a playlist of your favourite videos?
Another fire video. Going to try to make these myself!
12:53 so cracking the egg on the cutting board or table is better? How clean is THAT surface? I get that some people are germ freaks but really? People sometimes just crack me up, and seemingly you as well Leo!
Was out of regular Hamilton 151 at my usual place so I’ve risked a purchase of Hamilton 151 False Idol.. it’s 85% Demerara and 15% heavy Jamaican pot still rum, hoping it balances OK…
For the rum old fashioned based on what I have (I realize this is an upgrade and an expensive cocktail but mostly I have sipping rums). Would this work? Hampden overproof instead of Smith & cross, eldorado cask strength instead of Hamilton 151,. And four square ecs instead of Mount gay xo. Thoughts?
Yeah that could work. I think the el dorado might even be better
@@TheEducatedBarfly thanks your videos are awesome btw
2oz angels envy rye
.5 banana liqueur de Brazil
Atomize glass or coat glass in
Mezcal
Large rock in highball
Dried banana garnish
"From the Barrel of a Banana"
Let me know if you want more
Can you do a batched/kegged cocktail video
Definitely going to try these 🎉
What is the rich cane syrup in the rum old fashioned? 2 to 1 raw cane sugar to water?
No it’s cane juice slowly reduced to syrup over fire
@@TheEducatedBarfly I did some video forensics and see you’re using Petite Canne. Would Steen’s be an acceptable substitute? Can’t seem to find Petite Cannes locally
Great recipes, can't wait to try them!
Have you heard of the BOĆE Coaster yet? It seriously works like magic, opening up your drink just by using it for a few minutes. I didn't believe it until I tried it. Honestly I'm not being paid to say this, I just haven't seen any serious bartenders looking into it yet. Can you give it a try?
Can you share a link to the juicer you're using? I bought one on Amazon but it's clearly not the same quality as yours.
I love a rum old fashioned, but this one sounds top notch. I have all of the ingredients at home but not the tiki bitters. Anything I can substitute them with?
If you can, make a tincture using vodka, cinnamon, allspice, clove, nutmeg, and something bitter (I’ll leave that up to you, but spent coffee grinds comes to mind). You’re going to want these flavors to be super concentrated, with the cinnamon and the allspice at the forefront.
If I were designing a cocktail tasting for friends should they be arranged from
Dry to sweet or sweet to dry?
Opinions?
Dry to Sweet as traditionally you’ll want to end with a nightcap and they’re always sweet
@@TheEducatedBarfly Got it! Makes sense. Thanks buddy. I love all your content. Really helped my up my cocktail game. Because of you my friends now think I'm awesome.
Really they just want me to come over to their house and be a free bartender. LOL!
Damn that Pink Sour is Preeeettty!
5:48 guessing part got cut where you put in a large cube. It looks like you throw a little baby cube in there. :)
Yeah it’s both a large cube and a cheater cube for the right dilution
@@TheEducatedBarfly Kind of what I figured. Lol
Would Plantation XO 20yr be acceptable sub for Mount Gay XO? Both are bourbon cask aged Barbados rums, no?
I haven’t had the plantation xo but doorly’s 12 or XO definitely work
@@TheEducatedBarfly Luckily I have both Plantation 20 and Doorly 12. Taste test time! 😂
You can use Armenian Ararat brandy in your cocktails.
Leandro, I find maraschino liqueur to be a deal breaker (still!) Is there any way I can get over that? I'm thinking of cutting the amount in half and work my way up (or not). Thoughts?
I think honestly that you just haven’t had a cocktail which balances the Maraschino in a way that makes it acceptable to you. There are plenty of things I don’t like on their own but In certain contexts are more than acceptable. So I say try it and see.
Once you respec the drink it’s changing the balance which could be exactly what you need and could also be a Pandora’s box and you may need to respec the e tire drink. But like I always say you’ll never know until you try
@The Educated Barfly Thanks, leandro. I'll give it a try.
So far the only drink I've had in which I KNOW the maraschino ruins it is the Hemingway daiquiri, but I've had other drinks with maraschino that I don't care for to varying degrees. Now I'm finding I just write off a drink if it has maraschino in it, and that's just not a good way to go.
a lot of these cocktails i don’t have the stuff for lol luxardo liquor mescal aperal like bro i just got grenadine and simple syrup
What glass is the Milano Torino in?
That one’s Vintage
Thanks for the aquafaba shoutout :)
Damn I randomly happen to have all those rums on hand! Guess I know what I’m drinking tonight
Do you have the Sugar Cane Syrup? It does bring something that a standard table sugar syrup, Demerara syrup or "Organic Cane Sugar" syrup doesn't.
@@JM-pm3tb ahhh bummer missed that. Stuffs so hard to find
@@JM-pm3tb update! Stole some from the bar I work at.
That list of substitute rums seems to be missing...
Lemon Hart 151 would be a good sub for the Hamilton. (Both 151 Demerara rums.) Not identical flavors, tho.
For the Mount Gay, if you wanted to go inexpensive, I'd go with Doorley's 12 year or XO. (Both being Barbadian rums, tho Doorley's isn't cognac cask finished.) You could also go with one of Foursquare's Exceptional Casks bottles, but none of the current ones are cognac-finished. Not to mention, more expensive than the Mount Gay.
I'm not familiar with a rum that quite substitutes for Smith & Cross. tho. Doctor Bird or Stolen Overproof?
Mount Gay XO is gonna be tough I’ll have to test doorly’s 12 against it for sure
Hampden Estate single Jamaican 120 could work, Hamilton Navy Strength (its a blend of Jamaican and Demerara rum tho), Stolen maaaaybe
@@TheEducatedBarfly Doorley's won't be the same, of course. But it's a very-hard-to-beat-bang-for-your-buck rum, IMHO.
It annoys me that leandros pineapple juice is always more of a rich orange and ours in Ireland is always a bright yellow
I have a challenge. Try to make a cocktail called BREATHE by Alicja Bączyk. One of the best cocktails from last year's Worldclass. I was lucky to try it. It is perfect. But the ingredients are tricky. Good luck ❤️❤️❤️
Challenge accepted. That looks like a crazy cocktail. Maybe difficult to source the ingredients
Do you know what a Prairie Oyster is? It might be cocktail, but originally, it refers to a fried calf's testicle. Cowboy food.
Come to Holy Water in SF
You didn't really explain a regal stir. I can take the inference though.
Espress the oils from the peel into the mixing glass and stir with the peel. You can do this for shaking too
@@TheEducatedBarfly Thank you sir! And by "Rich Cane Syrup" do you mean 2:1 demerara syrup?
Every once in a while a sour will come out with a very strange texture - thick and gloopy instead of light and foamy. It's gross, and I have no idea why it happens. Just me?
Maybe too much egg white compared with rest of ingredients? For me, half an egg white is plenty enough to get a silky texture without making the drink too egg-y
For some reason the egg isn’t emulsifying. Could be too much dilution which is usually the culprit so then it’s about changing the ice you’re shaking with
Also…make sure the eggs are fresh…older eggs can cause this as well
Make sure 0 egg yolk gets into your tin. A drop of yolk can kill the foam. Something to do with the protein and the fat mixing, I dunno, science and stuff.
I use a milk frother to blend instead of dry shaking any time I use egg white, or anytime I'm looking to get any kind of foam.
best drinks of 2022 is old hat! I need to know the best drinks of 2023!
We ain’t gonna know til the end of the year 😂
The egg goes in last because it's the most expensive ingredient.
Tart and sweet in all the right places - hmm...
Love the video, you are too cute.☺️
Why does nobody know the history of Pierre Ferrand and Gabriel & Andreu? Shocking.....
3:02 "I used only the best pineapple juice around, but if you have something else I guess you could use that you damn peasant." Lol. I'm just messing with you. Just thought your tone was funny.
My ass doesn't even really know how to juice a pineapple.
😂 I use Trader Joe’s in a pinch. If you don’t have a juicer you can juice it in a blender just fine stain the fibers out
Mount gay.
Nope
You can't just go around saying anything with a dash of bitters is a twist on an Old Fashioned. Why not just call the Champagne Cocktail a "Champagne Old Fashioned" too?... weaksauce.
Isn't Difford's the GOTO website for cocktails ? Was I wrong all my life ? (I'm only 22 :p )
Noone will ever stop me cracking my egg on the tin 💀🤎