What are your favorite ways to improve on classic cocktails 🤩? 🍸 Friends of Cocktails in the US can get a 10% discount on bar tools from A Bar Above with the code COCKTAILTIME10 here: bit.ly/Bartools 📖 Get Meehan’s Bartender Manual here: geni.us/kYNiW17 If you like what we do, you can also support the channel on Patreon and gain access to our future e-books 🎩: www.patreon.com/cocktailtime
I love a good “classic cocktail” episode because you get to see someone’s particular opinion, and thus specs, on these standards. Helps revitalize some of these old boys. I think you finally convinced me to make some gum syrup.
I'm pleased to see we are of much the same mind on these specs and approaches! I'll be happy to try a few of the small differences I've seen in my next cocktail sesh
Mojito, old fashioned, daiquiri and whiskey sour are my go to cocktails in general U can do so much with thoose too imo Swap spirit in old fashioned/whiskey sour Add fruit to daiquiri/mojito Etc ❤ Idk if classic mai tai counts as a classic but I like that too no pineapple and bs just rum almond syrup, triple sec and lime ❤
i agree, traditional martini glasses are objectively hard to drink from. Not only do they spill when you move them, but they can easily splash in your face when you try to drink out of a full one.
The Aviation is my favorite classic cocktail, and forget the modern additional of simple syrup. I like mine with a healthy portion of violet, so it is floral, tart, dry, but without much sweetness. No saline either!
The mini cocktails is my favorite episode "if you ask me" so many ideas. which are the gum syrup? 2:1 and how much Gum? ( i like old fashon so i want to try that variant)
No, these dases are a bit bigger. Check out this episode to see a comparison of my dasher bottles. I use the ones with a short neck. ruclips.net/video/JaMAKugiOS4/видео.htmlsi=10xn7jD8EOngKj4T&t=93
I will still use a sugar cube for an old fashioned if its the only drink il make for 10 mins. A squirt of soda on the cube melts it down quicker and gives a few ml of dilution to save 60 seconds of stirring. dehydrated orange with some orange bitters can save time when you need a fast orange garnish and you dropped your last last orange on the floor 😂
@@KevinKos wouldn't say it was my preference... 19 years ago I was using demerara syrup and I never heard the end of it from some of the geriatric spoon movers.
Sometimes I like a mojito with a golden rum, preferably the Havana Club añjeo 7, and rich Demerara syrup which I think adds a deeper flavour without taking too much away from the refreshing character.
When it comes to garnishes that don't 'enhance' the flavour, it might be a matter of perspective, but I'm tired of citrus twists and edible flowers (which most people don't eat anyway). I'm looking for different ideas, like one cocktail I developed that places a roasted marshmallow on a skewer across the top of the glass. Not every drink needs a garnish, but we want to put one for presentation's sake. I joked (threatened?) at my last job that I would start attaching photo-booth style pictures of myself to some of my drinks.
@@KevinKos thanks! It would be great if you could do an episode looking at unusual garnish ideas. Preferably ones that are attainable in a typical setting! Cheers!
Preach Sir!!! Been saying that for some time and always gets abused by the classic-nazi army that defends the "old" way just "because". Hopefully some of these people retire from work and we get to evolve a little the way we serve classics.
I disagree with some of the things you said. While your old fashioned and the mojito are impeccable with syrup, I'd still rather use sugar in daiquiris. The daiquiri is a spirit forward drink, but it doesn't mean that it has to taste like alcohol. To balance the alcohol one usually uses the acidity of another product OR the drink has to be really really cold (see the in&out Martini). Basically you want to aerate the lime as little as possible and add as little dilution as you can, while bringing the temperature down as much as possible. So less lime than a usual sour, small shaker filled to the brim with ice in order to have as little air as possible in the shaker, and granulated sugar, not syrup as it would add dilution (especially if you use 1:1 syrup and not 1:1.65 or 1:2) that, even in small amount, would render the drink more watery once shaken. You could use syrup but it should be cold, and cold syrup doesn't really work. Plus, if you make a daiquiri the same way as you would make a sour, with the same amounts, you might as well call it a rum sour. I agree on the Martini glass, it's rubbish. But I don't get the idea of bitters in the Martini. When you drink a Martini you want to taste the gin as much as possible, I'm not saying you shouldn't use vermouth (stir while looking at an open bottle of vermouth) but maybe the bitters are a bit much IMO. But that's just me i guess. Anyways it's a great video and hopefully in the near future we won't be making muddled Mojitos thanks also to you. Kisses
Exactly, it's totally OK to disagree. I think daiquiri is still a rum sour so I stand by my thoughts, but I respect your ideas. At the end of the day we are all here to make the cocktail culture better. Cheers!
What are your favorite ways to improve on classic cocktails 🤩?
🍸 Friends of Cocktails in the US can get a 10% discount on bar tools from A Bar Above with the code COCKTAILTIME10 here: bit.ly/Bartools
📖 Get Meehan’s Bartender Manual here: geni.us/kYNiW17
If you like what we do, you can also support the channel on Patreon and gain access to our future e-books 🎩: www.patreon.com/cocktailtime
🤣 Oh Kevin, you almost got me there with that Old Fashioned start!
😄😄 Haha.
Same I was like WOT
Same! Lol I was like no way he’s doing this too. The muddling version I call the “new” fashioned
I love a good “classic cocktail” episode because you get to see someone’s particular opinion, and thus specs, on these standards. Helps revitalize some of these old boys. I think you finally convinced me to make some gum syrup.
You will love it for sure!
I'm pleased to see we are of much the same mind on these specs and approaches! I'll be happy to try a few of the small differences I've seen in my next cocktail sesh
Cheers!
Mojito, old fashioned, daiquiri and whiskey sour are my go to cocktails in general
U can do so much with thoose too imo
Swap spirit in old fashioned/whiskey sour
Add fruit to daiquiri/mojito
Etc ❤
Idk if classic mai tai counts as a classic but I like that too no pineapple and bs just rum almond syrup, triple sec and lime ❤
i agree, traditional martini glasses are objectively hard to drink from. Not only do they spill when you move them, but they can easily splash in your face when you try to drink out of a full one.
Thank you so much! Really appreciate approachable content like this. Great stuff.
You're very welcome!
I said, "hold on, what!?" when you started muddling those fruits. But like you said about experiences, it sent me right back to my college days.
I cought you off guard? Haha, cheers!
The Aviation, Mojito, and Margarita are my go to classic cocktails
I love all of these three! 🤩
Since I was 16, I have been passionate about making cocktails and my favourite ones are the Negroni and the White Lady!
cheers!
I about died when you started muddling the orange and cherry! 😅
Hahaha sorry
I feel vindicated on the old-fashioned cocktail. I have been using blue agave syrup for a while now...thanks Kevin
I started using real rich maple syrup instead of Demerara, mainly due to laziness, but it’s just as good and easier
Daiquiri, Jack Rose, Knickerbocker, Tom Collins, and Sidecar. Great video, fellas.
Thanks! 🥂🥂
The Aviation is my favorite classic cocktail, and forget the modern additional of simple syrup. I like mine with a healthy portion of violet, so it is floral, tart, dry, but without much sweetness. No saline either!
I can’t imagine ever being so brave, yet so wrong.
from where do you get the minimalistic glasses you used to serve the "final" old fashioned and mojito?
Different providers. Svev and Luigi Bormioli glasses
The mini cocktails is my favorite episode "if you ask me" so many ideas.
which are the gum syrup? 2:1 and how much Gum? ( i like old fashon so i want to try that variant)
There is an episode about gum syrup: ruclips.net/video/a9OLWPObqbA/видео.html
Just make sure you don't blend at the last step like I did 😅
@@KevinKos thank you :)
Are your dasher bottles dispensing the same volume a Japanese one would or are they an actual dash 1:1?
No, these dases are a bit bigger. Check out this episode to see a comparison of my dasher bottles. I use the ones with a short neck. ruclips.net/video/JaMAKugiOS4/видео.htmlsi=10xn7jD8EOngKj4T&t=93
@KevinKos thanks!!!!
I will still use a sugar cube for an old fashioned if its the only drink il make for 10 mins. A squirt of soda on the cube melts it down quicker and gives a few ml of dilution to save 60 seconds of stirring. dehydrated orange with some orange bitters can save time when you need a fast orange garnish and you dropped your last last orange on the floor 😂
60 seconds of stirring 😱
At the end of the day, it is about everyone's preferences. I am glad you found your preferred way of making Old Fashioned. Cheers!
@@KevinKos wouldn't say it was my preference... 19 years ago I was using demerara syrup and I never heard the end of it from some of the geriatric spoon movers.
Sometimes I like a mojito with a golden rum, preferably the Havana Club añjeo 7, and rich Demerara syrup which I think adds a deeper flavour without taking too much away from the refreshing character.
Sounds like a rich Mojito. Cheers!
Most of your drinks balance sweeter than I’d want. We all have different preferences. Cheers
That's the beauty of cocktails, they can all be made to our personal preference. Cheers!
Whiskey Sour, Paper Plane, Blackberry Smash, and White Russian.
The Old Fashioned is a great classic, especially with thie new fashion of making it 🤩
Best thing about filming this episode is that I now have a bottle of Martini in my freezer 😎🍸I'll be pouring some over the rocks tonight! 🧊
We are filming again tomorrow, so we might drink it 😄🥂
Link for that last Martini glass?
The one where I served it on the rocks? Check them out here: instagram.com/svev.glass/?hl=en
@@KevinKos Thanks babes
When it comes to garnishes that don't 'enhance' the flavour, it might be a matter of perspective, but I'm tired of citrus twists and edible flowers (which most people don't eat anyway). I'm looking for different ideas, like one cocktail I developed that places a roasted marshmallow on a skewer across the top of the glass.
Not every drink needs a garnish, but we want to put one for presentation's sake. I joked (threatened?) at my last job that I would start attaching photo-booth style pictures of myself to some of my drinks.
I absolutely agree with you! The marshmallow garnish is even more creative and I like it!
Don’t threaten me with a good time!
We garnished our Miami Vice with a tiny printed picture of the Tom Cruise “Cocktail” VHS cover.
@@adamg.manning6088 Beauty!
@@KevinKos thanks! It would be great if you could do an episode looking at unusual garnish ideas. Preferably ones that are attainable in a typical setting!
Cheers!
@ Beauty!
why no added dilution with the martini?
there is dilution added. Before I poured Martini from the bottle, I poured in the glass chilled water.
@@KevinKos Ahhh I see! Sorry I missed that somehow!
I don't think I've ever even considered making any of your recipes. They're incredible and look divine, but way too advanced for me.
In this way I hope I'll come close to your city for a guestshift so you will be able to try some of these made by me. Cheers!
How about the Queens Park Hotel Super Cocktail, an absolute Banger, and not just because of the name 😎
Thank you for the comment. Noted 😉🥂
Preach Sir!!! Been saying that for some time and always gets abused by the classic-nazi army that defends the "old" way just "because". Hopefully some of these people retire from work and we get to evolve a little the way we serve classics.
I disagree with some of the things you said. While your old fashioned and the mojito are impeccable with syrup, I'd still rather use sugar in daiquiris. The daiquiri is a spirit forward drink, but it doesn't mean that it has to taste like alcohol. To balance the alcohol one usually uses the acidity of another product OR the drink has to be really really cold (see the in&out Martini). Basically you want to aerate the lime as little as possible and add as little dilution as you can, while bringing the temperature down as much as possible. So less lime than a usual sour, small shaker filled to the brim with ice in order to have as little air as possible in the shaker, and granulated sugar, not syrup as it would add dilution (especially if you use 1:1 syrup and not 1:1.65 or 1:2) that, even in small amount, would render the drink more watery once shaken. You could use syrup but it should be cold, and cold syrup doesn't really work. Plus, if you make a daiquiri the same way as you would make a sour, with the same amounts, you might as well call it a rum sour.
I agree on the Martini glass, it's rubbish. But I don't get the idea of bitters in the Martini. When you drink a Martini you want to taste the gin as much as possible, I'm not saying you shouldn't use vermouth (stir while looking at an open bottle of vermouth) but maybe the bitters are a bit much IMO. But that's just me i guess. Anyways it's a great video and hopefully in the near future we won't be making muddled Mojitos thanks also to you. Kisses
Exactly, it's totally OK to disagree. I think daiquiri is still a rum sour so I stand by my thoughts, but I respect your ideas. At the end of the day we are all here to make the cocktail culture better. Cheers!
Where’s the Daiquiri?
I showed recipe at 4:29
When he started muddling fruit…..
🤣