This one reminds me of being a kid and mixing every flavor at the soda fountain. Good times. Don't forget your merch! 👉 exlsv.com/collections/anders-erickson
Well, another strange drink for you to try though would be the Trinidad Sour, that one calls for an ounce and a half of angostura bitters in the drink. Its strange but it works and diffordsguide has a decent recipe of it. I would adjust the orgeat on it though because angostura contains a metric ton of sugar already.
Two options that I find most likely: 1. Someone else made up the drink, gave credit to JP to make it more popular. 2. JP actually did make up the drink and no one was willing to tell him it sucked.
Women moments) like me reading Steve the bartender’s book I've just bought saying that we can try this one and that one. And my wife making similar face then telling me to make her gin tonic 🫠
@@letortua1044 well, if you never try something, you wont like it. I didnt like rum and whiskey and now I am having like 6 different rums. You need to find what works for you and go through some stuff you dont like first.
Az: “Or if you would consider bringing back the word alamagoozlum into the modern lexicon of verbal words to use in the language/ the language arts.” Anders: “well put” You two are a hoot. 😂
First thing that popped in my head when you said alamagoozlum is "bless you"! Don't think my palate is ready for this one but I always look forward to what you bring "To The Bar"! Cheers Anders!
i usually don't write simp comments but you and educated barfly are my two fav cocktail channels. i absolutely LOVE seeing cocktails that are new to me rather than watching the same old cocktails be made over and over again for views. keep doing what you do and you will reach a million subs before you know it.
It's criminal he doesn't have over a million subs by now. Anders is someone who seems like you'd want to sit at the bar all night and just listen to him tell his stories. My repertoire has expanded so much thanks to Anders and Lenadro and am so grateful to both of them for it.
@@Coasterdude02149 Agree. But if you haven't already, check out Cara Devine Behind the Bar. A Scot in Australia who varies between the quickest cocktail to in-depth coverage of say sherries and amari.
@@boarderking133 why not a fan of the educated barfly ? just curious. as for Greg from HTD, i lost all respect for him after he chimed in on one of my replies to his vid where he basically says that "Idiocracy" is propaganda for Eugenics, calling it "one of the dumbest takes he's ever seen" to suggest otherwise disagreeing with his little hot take, gets sour and starts insulting his subscribers ? QUITE the fragile little hipster mind.
Big fan here. I really miss the previous intro, the visuals, the music etc. Makes my mouth start watering for a cocktail. A combination between last intro and this one would be great! Anyway... Cheers and greetings from Tijuana México!
The other way you might know the word is from an early science fiction story. The Alamagoozalum was one of the first short stories nominated for a Hugo Award.
loved seeing this video in my recs. i'm familiar with this cocktail because i read about it randomly a long time ago and it seemed so weird i made it on the spot. the taste is so otherworldly and unique, when people ask what my favorite cocktail is (that I would never actually try to order), this is it
This is such a strange drink. It's an ounce of Lime juice away from feeling like a modern tiki drink, but it's meant to be served without crushed ice and predates it by at least a decade (if indeed made by JP Morgan). I am very tempted to make this, but add that little bit of citrus and serve in a larger glass.
That word is turkish : "alama" is "alma" or "elma" meaning "apple". And "gooz" is "göz", that stands for "eye". So, "alamagoozlum" means "my apple-eyed one". Cheers...
"This one is kind of crazy..." after de-capping the ango for a half oz pour... it took me a second to realize he was talking about the crazy amount of simple syrup and not the Ango but of course he was. Because Ango shots.
I’ve never thought anyone else would’ve heard of the alamagoozlum cocktail but here we are. Anders is correct in that on paper this cocktail should not make sense but it does. Yellow over green makes sense and I’ve only had it with the half an egg white.
You had me at "Nothing about this cocktail makes sense!" Prior to watching this vid I've never heard of the word **or** the cocktail, let alone tried it. But this is so outrageously wacky that I can tell from here it's got the making to become one of my favourites. The way you and Az present it does the rest. I do get the faintest impression that Az was going to launch into a little speech but you cut her short 😂 Anyway, another great vid and a fascinating cocktail for sure! I even have all the ingredients except I only have Rutte Old Simon Genever, you figure that works? 🥂
I’ve never made this before, it would be an awesome candidate to be respecced, reimagined for modern palate. Perhaps a little lime juice, no water, less chartreuse, etc. BTW pineapple is always great addition to punches, just like nutmeg. Have a good weekend Anders, cheers
I think the recipe needs MORE (Yellow) Chartreuse. I also added more bitters and syrup. It ended up being too sweet, so I'd omit extra syrup. (I also used Rhum Agricole instead of the Jamaican Rum.)
A friend and I have been slowly making our way through Charles Baker’s book (it’s been several years now) and having this one at the beginning warped us both. We used Smith and Cross which significantly ups the funk of the drink.
Ok, so checking back in because (wonders of wonders) we actually had everything on hand to make this, and you know, it's not bad -- it's certainly very interesting. the angostura pretty much overwhelms everything, though. so, my question (challenge?) to you, Anders (and fellow commenters here): what would you do to make an IMPROVED Alamagoozlum? certainly a bit of a citrus element, and i think cut back on the Angostura. but what else?
Az's face as the flavors roll around in her mouth and head said everything, lol. i had heard of this cocktail before (from David Wondrich, i think?), but before this video if you had asked me what was in it, i could not tell you. So thank you!
Well done. Knowing what bits and pieces I do about JPM, I’m getting a faint whiff of The Emperor’s New Cocktail off of this one. Imagine it: JPM orders this oddity be cooked up and everyone just LOVES it, whether they loved it or not. Trolled by a long dead magnate. Imagine.
THAT looks so freaking amazing aesthetically. If only my local liqour store had Genever as that's pretty much the only ingredient I lack in my bottle stash to try it out. Did some quick googling around and it seems Bols Genever base flavour is juniper? could some mostly juniper flavoured gin work in it's place?
Looks amazing! I’ve got everything to make this but the Genever, and l bet my podunk liquor store doesn’t carry it. However, my sister lives in the Twin Cities and was able to score Chartreuse for me over the holidays so I’ll ask her to locate the Genever as well. 😉
My brother-in-law nabbed some green chartreuse in Hayward Wisconsin last weekend when he was up there for the Berkie! Love well-stocked small town liquor barns!
Looks fun! But my bottle of Chartreuse is getting dangerously low and I can't find it ANYWHERE. Might have to put this one on the "some day later" list.
if i can find a bottle of Chartreuse ill give it a go for sure! just for the color alone i wanna try, it looks great! and i love to see my national spirit jenever make another appearance. little note on the pronunciation for if you care about that sort of thing, if youd write it more phonetically it would be something like yu-nay-ver. so 'yu' like 'yuck', nay like 'aye and nay' and 'ver' like you said it already. just a little note on the modern lexicon of verbal words that we use in the language arts :p
I may be imagining this, but I may have seen this on the menu at the Old Absinth House in the French Quarter in New Orleans. Or I may have been so blotto that all of the letters were running together. This was at the Mardi Gras in 1968, my first, I was 16. What a party!
@@AndersErickson I just saw these comments and called my local liquor store to see if they had any in stock (they didn't) and got the scoop on that: One of the monks died, and the other two brothers just aren't making it anymore! Whaat?? Dang, I'm glad I bought a bottle last year and got to try it. I hope the monks change their minds or at least pass on the secret recipes for the next generation of Chartreuse-makers.
@@hanhanlon4441 Here's something scary for chartreuse lovers. Perhaps the monk who died ws the only one who knew the recipe and the other two don't know what to put in it any more!.
@@AML2000 Yeah, that is a concern. I can't believe only three of them made it. Supposedly, they each only know half the recipe. The good news is, they're not stopping production of it altogether, just making less of it. I guess I can understand why they're not wanting to give in to mass consumerism demands, if it's not their first priority. All I know is, I already called around this evening to liquor stores in my area to see who still has it in stock, and I'm going by tomorrow to pick up a bottle or two.
This corelation probably is not true but the word "alamagoozlum" is strikingly similar to couple of Turkish words. "Aglama guzelim" (don't cry my beauty). It's pretty interesting.
I saw this in one of Haigh's books, I think. Can't say I plan on making it, but never say never, right? Incidentally, bean water freaks me out much more than egg whites.
I've only ever read about this drink so I enjoyed watching the process. I wonder if you halved the whole thing if it might be a more manageable recipe for the actual bar...will have to try it now. Cheers!
Any tips on using aquafaba and not getting a chickpea taste in your drinks? I seem to always have an unpleasant aftertaste when I use the liquid from my chickpea cans
Fyi alamagoozlum sounds like 'ağlama gözlüm' in Turkish, which could be interprered as 'don’t cry my love (my eye)'; I don’t know if it would make any sense or if there is any connection with Turkish at all :)
This is really at heart a cold version of a rum punch.... it needs lemon somewhere in the presentation, either lemon bitters in combo with the angostura or lemon oils expressed on the glass. Another big help would be cinnamon. This is begging for a kick of cinnamon.
Reminds me of my favorite punch/shot recipe just based on the color. equal parts all : Malibu, Captain Morgan, Amaretto, cranberry juice, Pineapple juice. if you haven't tried it, quite a crowd favorite
Every time you said the drink name, I wanted to respond, "the Alamawhoozit?" I kind of want to bring that word back into the lexicon, tho. As far as trying it, I'm happy to take on your and Az's opinions. Though describing it as tasting old timey does pique my interest.
Shouldn't the eggwhite/aquafaba in the reverse dry shake only be added after shaking the other ingredients with ice first? I have always done it this way. Excelent video as always, though!
Hey folks, question for the chat. Is there a cocktail app that one can save what’s in their bar for list of drinks that one can make? I know most apps, one can select spirts and mixers each time for suggestions but the ones I’ve looked at doesn’t seem to save your inventory. That seems like it would be a good feature, that way everytime you open the app you don’t have to say what you have on hand for suggestions.
I've never heard of the word/cocktail Alamagoozlum, but I have quite many thing-a-magics in my cupboards and I've made quite a few scrumdiddlyumptious cocktails.
In one shot Anders warns us to be careful with the seal on the shaker. In the next shot after explaining the reverse dry shake, his palms have suspisciously turned the color of Angostura bitters.... hmmmm, curious.
Prior to this video, my only knowledge of the word "Allamagoosalum" was from a few mentions in Stephen King novels, as a name for some unknowable monster. I wonder if this cocktail would benefit from maybe 3/4 ounce of lemon juice.
I don't wanna be that guy, but you made it a lot harder on yourself by adding the aquafaba in the first shake. A regular reverse dry shake is where you add everything except the egg white/aquafaba, shake with ice, then strain, add the aquafaba and dry shake. That'll help prevent leakage/too much volume when the aquafaba foams up.
If you want to go heavier on the juniper, try some German types... if possible EVERSBUSCH if available... we have a heavy Juniper spirit tradition here all over... the dutch make the Genever a bit more elegant, which is very nice if it is matching... on the other hand if you need an opponent to Chartreuse... a heavier Juniper might do the job.
Just curious, chartreuse of either variety has been near impossible to find where I’m at, would dolin genepy be a solid substitute? From what I’ve heard it isn’t the same but is about as close as it comes! Loved the video, can’t wait to give it a go!
There's another interesting pre-Prohibition cocktail with a 1/2 oz of Angostura called the "Alabazam" which predates JP Morgan's heyday, I think -- I wonder if there's some slight connection there?
when I first read the title I was like ... but since I trust you ... I had to have a look ... well, all I can say is, if you are in a good bar most bartenders won't know it and if you are drunk you could not even pronounce it ... 😂 I just got home and I must admit that I am pretty tipsy ... no chance ... there is no end ...love your channel!
I can't shake off the idea that this word is combination of two Turkish words. As a translation would mean: "apple-eyed of mine". I know, it is crazy 😀
Most of the recipes from before the current cocktail renaissance suck by modern standards. The exceptions are spirit-forward recipes which benefit from the improvements on the base spirits and the Ramos Gin Fizz because its perfect. This was a fun and interesting one, but its really not surprising.
This one reminds me of being a kid and mixing every flavor at the soda fountain. Good times.
Don't forget your merch! 👉 exlsv.com/collections/anders-erickson
Well, another strange drink for you to try though would be the Trinidad Sour, that one calls for an ounce and a half of angostura bitters in the drink. Its strange but it works and diffordsguide has a decent recipe of it. I would adjust the orgeat on it though because angostura contains a metric ton of sugar already.
Two options that I find most likely:
1. Someone else made up the drink, gave credit to JP to make it more popular.
2. JP actually did make up the drink and no one was willing to tell him it sucked.
the pineapple makes me feel like its just a drink made of really expensive things(at the time). made more to show off wealth than to taste good.
The look on Az's face is priceless, trying so hard to be supportive. 😆
Yes. I’ve learned to use Az’s reaction as a gauge… since Anders has more experience and tends to not have many drinks he’s not a fan of. 😆
Women moments) like me reading Steve the bartender’s book I've just bought saying that we can try this one and that one. And my wife making similar face then telling me to make her gin tonic 🫠
@@letortua1044 well, if you never try something, you wont like it. I didnt like rum and whiskey and now I am having like 6 different rums. You need to find what works for you and go through some stuff you dont like first.
Az: “Or if you would consider bringing back the word alamagoozlum into the modern lexicon of verbal words to use in the language/ the language arts.”
Anders: “well put”
You two are a hoot. 😂
And to respond, yes Az, I’m going to try to use that word more now.
@@Cale_E haha agreed
First thing that popped in my head when you said alamagoozlum is "bless you"! Don't think my palate is ready for this one but I always look forward to what you bring "To The Bar"! Cheers Anders!
i usually don't write simp comments but you and educated barfly are my two fav cocktail channels. i absolutely LOVE seeing cocktails that are new to me rather than watching the same old cocktails be made over and over again for views. keep doing what you do and you will reach a million subs before you know it.
It's criminal he doesn't have over a million subs by now. Anders is someone who seems like you'd want to sit at the bar all night and just listen to him tell his stories. My repertoire has expanded so much thanks to Anders and Lenadro and am so grateful to both of them for it.
@@Coasterdude02149 Agree. But if you haven't already, check out Cara Devine Behind the Bar. A Scot in Australia who varies between the quickest cocktail to in-depth coverage of say sherries and amari.
@@gregcoleman6670 I think I have seen her, maybe sub to her but not sure. I'll check her out. Thanks for the tip 👍🏻
Cant stand barfly and htd sucks now so anders it is
@@boarderking133 why not a fan of the educated barfly ? just curious. as for Greg from HTD, i lost all respect for him after he chimed in on one of my replies to his vid where he basically says that "Idiocracy" is propaganda for Eugenics, calling it "one of the dumbest takes he's ever seen" to suggest otherwise disagreeing with his little hot take, gets sour and starts insulting his subscribers ? QUITE the fragile little hipster mind.
Big fan here. I really miss the previous intro, the visuals, the music etc. Makes my mouth start watering for a cocktail. A combination between last intro and this one would be great! Anyway... Cheers and greetings from Tijuana México!
Thanks Roberto. Cheers!
I agree about the intro, it was one of my favorite RUclipser intros
The other way you might know the word is from an early science fiction story. The Alamagoozalum was one of the first short stories nominated for a Hugo Award.
I was a little relieved to see that this was a two serving recipe 😅
Would've been interested in seeing you rework the recipe with citrus!
I was thinking the same thing. Why not replace some or all of the water with citrus?
Or a comparison of any other massive builds like this that don't make sense on paper but taste delish in the glass!
loved seeing this video in my recs. i'm familiar with this cocktail because i read about it randomly a long time ago and it seemed so weird i made it on the spot. the taste is so otherworldly and unique, when people ask what my favorite cocktail is (that I would never actually try to order), this is it
Favourite channel on YT. You both seem like very lovely people. Keep the content coming!
try something like this:
20ml genever
15ml jamaican rum
15ml chartreause
15ml cointreau
20ml simple syrup
acqua faba
2/3 dash angostura bitters
This is such a strange drink. It's an ounce of Lime juice away from feeling like a modern tiki drink, but it's meant to be served without crushed ice and predates it by at least a decade (if indeed made by JP Morgan). I am very tempted to make this, but add that little bit of citrus and serve in a larger glass.
Pronounce 'Jenever' as yuh-NAY-ver to really channel your inner Dutchie. Cheers from the Netherlands
That word is turkish : "alama" is "alma" or "elma" meaning "apple". And "gooz" is "göz", that stands for "eye". So, "alamagoozlum" means "my apple-eyed one". Cheers...
"This one is kind of crazy..." after de-capping the ango for a half oz pour... it took me a second to realize he was talking about the crazy amount of simple syrup and not the Ango but of course he was. Because Ango shots.
1/2oz of Angostura Bitters ... of course the Alamagoozlum is in "Ango" Erickson's little black cocktail book 😁. Keep sharing these unusual drinks.
Haha touché
I’ve never thought anyone else would’ve heard of the alamagoozlum cocktail but here we are. Anders is correct in that on paper this cocktail should not make sense but it does. Yellow over green makes sense and I’ve only had it with the half an egg white.
Can't wait for you to upload a video on the Tuxedo nr2. It Undeservingly disappeared from the cocktail seen in the lat 50 years, or so.
This is my favorite Az’s episode. It needs citrus!!!!!
I love Az’s honesty. Lol
I’m thinking Az didn’t care for
Interesting. I always want the episode to be longer. The look on Az’s face was priceless 😂
Vernacular. Yes I would love to try one and I would absolutely love it if we started to use this word in the modern vernacular.
Thanks for going ahead and taking one very large one for the team.
Az says no..... 🤣🤣🤣🤣🤣 Hey - saw you hit 400K! Amazing ~ Congrats to you both.🥃🍸
🎉Congrats on breaking the 400K barrier!
You had me at "Nothing about this cocktail makes sense!" Prior to watching this vid I've never heard of the word **or** the cocktail, let alone tried it. But this is so outrageously wacky that I can tell from here it's got the making to become one of my favourites. The way you and Az present it does the rest. I do get the faintest impression that Az was going to launch into a little speech but you cut her short 😂 Anyway, another great vid and a fascinating cocktail for sure! I even have all the ingredients except I only have Rutte Old Simon Genever, you figure that works? 🥂
I’ve never made this before, it would be an awesome candidate to be respecced, reimagined for modern palate. Perhaps a little lime juice, no water, less chartreuse, etc. BTW pineapple is always great addition to punches, just like nutmeg. Have a good weekend Anders, cheers
I think the recipe needs MORE (Yellow) Chartreuse. I also added more bitters and syrup. It ended up being too sweet, so I'd omit extra syrup. (I also used Rhum Agricole instead of the Jamaican Rum.)
great video guys!!!
Remined me of when I was in the Netherlands, I was with a Danish guy who loved genever, but pronounced it like Jennifer, but with a V. Thanks
A friend and I have been slowly making our way through Charles Baker’s book (it’s been several years now) and having this one at the beginning warped us both. We used Smith and Cross which significantly ups the funk of the drink.
"I need citrus" with half a pineapple poking her in the eye
Ok, so checking back in because (wonders of wonders) we actually had everything on hand to make this, and you know, it's not bad -- it's certainly very interesting. the angostura pretty much overwhelms everything, though. so, my question (challenge?) to you, Anders (and fellow commenters here): what would you do to make an IMPROVED Alamagoozlum? certainly a bit of a citrus element, and i think cut back on the Angostura. but what else?
I love using what I see in your videos when I work as a bartender! Idk if my boss would be happy with me whipping this bad boy up though! 😂
Never had Genever, so definitely want to try. Think this would be a good cocktail to experiment with ratios and make more contemporary.
Az's face as the flavors roll around in her mouth and head said everything, lol. i had heard of this cocktail before (from David Wondrich, i think?), but before this video if you had asked me what was in it, i could not tell you. So thank you!
If it wasn't March, I would think this was an April Fools joke! What a wild drink
Hmm, oddly interesting! May give this a try someday.
Also, congrats to you & Az on over 401k subs!! 🥳🍾🎉
Great job! Cheers 🥃♥️
Thank you so much, Rachael! Cheers 🥂
Finally!! First drink Cody & I discussed at the Ward. Brought the Genever & away we went! Thanks, for a great review, Anders!
Oh, yeah, I had t recruit help - three of us to drink it down. It’s a truckload.
Had you in mind when I was making this one! Cheers, Steve!
@@AndersErickson Thanks, Anders. I miss youse f sho’. But then, I get t see y every Fri.! 😎👍🏾
Well done. Knowing what bits and pieces I do about JPM, I’m getting a faint whiff of The Emperor’s New Cocktail off of this one. Imagine it: JPM orders this oddity be cooked up and everyone just LOVES it, whether they loved it or not. Trolled by a long dead magnate. Imagine.
Nice ring Az!!
THAT looks so freaking amazing aesthetically.
If only my local liqour store had Genever as that's pretty much the only ingredient I lack in my bottle stash to try it out.
Did some quick googling around and it seems Bols Genever base flavour is juniper? could some mostly juniper flavoured gin work in it's place?
I think the whole idea but behind the name of the drink is after you drink one, you're supposed to try to say the name of the drink. LoL 😆
Every time you say alamagoozlum, I think bibbidi-bobbidi-boo! Totally not the lyrics, but I can’t help it.
Looks amazing! I’ve got everything to make this but the Genever, and l bet my podunk liquor store doesn’t carry it. However, my sister lives in the Twin Cities and was able to score Chartreuse for me over the holidays so I’ll ask her to locate the Genever as well. 😉
My brother-in-law nabbed some green chartreuse in Hayward Wisconsin last weekend when he was up there for the Berkie! Love well-stocked small town liquor barns!
"...an ounce and a half of Yellow Chartreuse"
Invented by JP Morgan, you say? 💰😅
Never heard of it and I don't think I could pronounce that word anyway. Ha! well done Anders, once again!
Looks fun! But my bottle of Chartreuse is getting dangerously low and I can't find it ANYWHERE. Might have to put this one on the "some day later" list.
if i can find a bottle of Chartreuse ill give it a go for sure! just for the color alone i wanna try, it looks great!
and i love to see my national spirit jenever make another appearance. little note on the pronunciation for if you care about that sort of thing, if youd write it more phonetically it would be something like yu-nay-ver. so 'yu' like 'yuck', nay like 'aye and nay' and 'ver' like you said it already. just a little note on the modern lexicon of verbal words that we use in the language arts :p
Interesting! Which syllable is stressed? I would guess the first, but the hard "a" in the second syllable has me questioning that a bit.
I may be imagining this, but I may have seen this on the menu at the Old Absinth House in the French Quarter in New Orleans. Or I may have been so blotto that all of the letters were running together. This was at the Mardi Gras in 1968, my first, I was 16. What a party!
Anders, love the channel! You should do a video on chartreuse alternatives. The monks are killing us!
Good idea. I keep hoping we can get more chartreuse soon
@@AndersErickson I just saw these comments and called my local liquor store to see if they had any in stock (they didn't) and got the scoop on that: One of the monks died, and the other two brothers just aren't making it anymore! Whaat?? Dang, I'm glad I bought a bottle last year and got to try it. I hope the monks change their minds or at least pass on the secret recipes for the next generation of Chartreuse-makers.
@@hanhanlon4441 Here's something scary for chartreuse lovers. Perhaps the monk who died ws the only one who knew the recipe and the other two don't know what to put in it any more!.
@@AML2000 Yeah, that is a concern. I can't believe only three of them made it. Supposedly, they each only know half the recipe. The good news is, they're not stopping production of it altogether, just making less of it. I guess I can understand why they're not wanting to give in to mass consumerism demands, if it's not their first priority. All I know is, I already called around this evening to liquor stores in my area to see who still has it in stock, and I'm going by tomorrow to pick up a bottle or two.
This corelation probably is not true but the word "alamagoozlum" is strikingly similar to couple of Turkish words. "Aglama guzelim" (don't cry my beauty). It's pretty interesting.
I saw this in one of Haigh's books, I think. Can't say I plan on making it, but never say never, right?
Incidentally, bean water freaks me out much more than egg whites.
Will: bring back alamagoozalem
Will not: drink one
I've only ever read about this drink so I enjoyed watching the process.
I wonder if you halved the whole thing if it might be a more manageable recipe for the actual bar...will have to try it now.
Cheers!
Any tips on using aquafaba and not getting a chickpea taste in your drinks? I seem to always have an unpleasant aftertaste when I use the liquid from my chickpea cans
use egg white
Search for 'super syrup' on yt if you don't like aquafaba and want to omit the eggs. This also keeps pretty well
"Well put..." 😂
In Texas we call it the ALAMOgoozlum and we add a little bit of tequila and Tennessee whiskey.
I just want to see the blooper reel from you two trying to say the drink name haha!
Fyi alamagoozlum sounds like 'ağlama gözlüm' in Turkish, which could be interprered as 'don’t cry my love (my eye)'; I don’t know if it would make any sense or if there is any connection with Turkish at all :)
Modern society forgetting about the Alamagoozlum is such an alamagoozlum thing to do!
"This drink makes me feel like I know nothing..." While watching him being baffled by really common instances in large ratios.
5:01 Adding to her many talents, Az apparently is a great ventriloquist :D
This is really at heart a cold version of a rum punch.... it needs lemon somewhere in the presentation, either lemon bitters in combo with the angostura or lemon oils expressed on the glass. Another big help would be cinnamon. This is begging for a kick of cinnamon.
Great work, love your videos
Reminds me of my favorite punch/shot recipe just based on the color.
equal parts all : Malibu, Captain Morgan, Amaretto, cranberry juice, Pineapple juice.
if you haven't tried it, quite a crowd favorite
Ok I am gonna have to work the word “alamagoozlum” into my old-man screaming tirade the next time neighborhood children step foot on my old-man yard!
Great video Anders, cannot wait until some goober walks into my bar and asks for one because they saw this. Can. Not. Wait. -.-
I don't know if you noticed but it looks like that shaker straight up alamagoozlumed a bunch of drink onto your right shoulder.
Every time you said the drink name, I wanted to respond, "the Alamawhoozit?" I kind of want to bring that word back into the lexicon, tho. As far as trying it, I'm happy to take on your and Az's opinions. Though describing it as tasting old timey does pique my interest.
Shouldn't the eggwhite/aquafaba in the reverse dry shake only be added after shaking the other ingredients with ice first? I have always done it this way. Excelent video as always, though!
no because the ice agitates the egg white, i think reverse shake is unnecessary and just dry shake followed with wet shake is enough
Hey folks, question for the chat.
Is there a cocktail app that one can save what’s in their bar for list of drinks that one can make? I know most apps, one can select spirts and mixers each time for suggestions but the ones I’ve looked at doesn’t seem to save your inventory. That seems like it would be a good feature, that way everytime you open the app you don’t have to say what you have on hand for suggestions.
there are a ton of apps that do this but they all suck for one reason or another
I've never heard of the word/cocktail Alamagoozlum, but I have quite many thing-a-magics in my cupboards and I've made quite a few scrumdiddlyumptious cocktails.
Looks beautiful 🤩
A great spelling 🐝 word? Most entertaining. Cheers!
I say, send this word to Grandiloquent Word of The Day, I don’t believe I’ve seen it there before and this word totally belongs there!❤️
Definitely naming my next kid Alamagoozlum. Alma for short.
The only reason I had heard of alamagoozalums up until now was due to incorrectly spelling Alamogordo (NM) whilst looking up directions.
In one shot Anders warns us to be careful with the seal on the shaker. In the next shot after explaining the reverse dry shake, his palms have suspisciously turned the color of Angostura bitters.... hmmmm, curious.
Prior to this video, my only knowledge of the word "Allamagoosalum" was from a few mentions in Stephen King novels, as a name for some unknowable monster.
I wonder if this cocktail would benefit from maybe 3/4 ounce of lemon juice.
I don't wanna be that guy, but you made it a lot harder on yourself by adding the aquafaba in the first shake. A regular reverse dry shake is where you add everything except the egg white/aquafaba, shake with ice, then strain, add the aquafaba and dry shake. That'll help prevent leakage/too much volume when the aquafaba foams up.
If you want to go heavier on the juniper, try some German types... if possible EVERSBUSCH if available... we have a heavy Juniper spirit tradition here all over... the dutch make the Genever a bit more elegant, which is very nice if it is matching... on the other hand if you need an opponent to Chartreuse... a heavier Juniper might do the job.
Can you do a chartreuse substitute comparison video in light of the recent chartreuse news?
Just curious, chartreuse of either variety has been near impossible to find where I’m at, would dolin genepy be a solid substitute? From what I’ve heard it isn’t the same but is about as close as it comes! Loved the video, can’t wait to give it a go!
I had to look up what Genever is? Is this more common than I thought. From what I'm reading very similar to gin? Could you use gin instead?
Alamagoozlum seems like a perfectly cromulent word
There's another interesting pre-Prohibition cocktail with a 1/2 oz of Angostura called the "Alabazam" which predates JP Morgan's heyday, I think -- I wonder if there's some slight connection there?
when I first read the title I was like ... but since I trust you ... I had to have a look ... well, all I can say is, if you are in a good bar most bartenders won't know it and if you are drunk you could not even pronounce it ... 😂 I just got home and I must admit that I am pretty tipsy ... no chance ... there is no end ...love your channel!
Given that either Chartreuse is almost impossible to come by these days, do you have any recommendations for decent substitutions?
That really is a bit of a wild ride
This may be a little too sweet for my liking. I’m with Az/Oz, definitely needs some citrus
I can't shake off the idea that this word is combination of two Turkish words. As a translation would mean: "apple-eyed of mine". I know, it is crazy 😀
Most of the recipes from before the current cocktail renaissance suck by modern standards. The exceptions are spirit-forward recipes which benefit from the improvements on the base spirits and the Ramos Gin Fizz because its perfect. This was a fun and interesting one, but its really not surprising.
anders, an off-topic question - what is the flag on your back wall at upper right? and where did you get it?
I have had the Alamagoozlum fun drink
Great. More ingredients I don’t have. I don’t know why I stick around.
I volunteer to bring back the word "Alamagoozlum" into the modern lexicon of verbal words to use in language 🙋♂
I kind of don't want to "share a drink" with JP Morgan, lmao
Thanks for your work all the same, Anders. Great video as always
Is the reversed dry-shake due to the volume ? Or what is the reasoning for doing it like that? :))
OMG I was just looking for Chartreuse yesterday and unbeknown to me, it's extremely difficult to find green chartreuse. Where on earth can I find it?
This one looks interesting. Definitely will try it. Can you use gin instead of genever?
Worth a shot. The botanicals would probably stand out a bit more than the maltier Genever - could be really nice
@@AndersErickson Gotcha. Thanks!