8:25 a good way to find out if an egg is still reasonably fresh is to drop it into a glass or measuring cup of water. If it floats to the top the egg is gonna be too old and should be discarded.
The thing I love about this channel is that Leandro always brings it back to the history of the cocktail that he’s making. It really makes me appreciate the cocktail and liquor in general. It’s turned me from someone that just drinks whatever is on a bar menu or go with an old fashioned to asking for specific cocktails or spirits and savoring it. Ty Leandro. You are a real one
Great way to use bitters in one big use instead of that slow gradual barely noticable use you normally get with your bitters. On that note, guess who ran out of bitters and had to run to the store to get more! Absolutely worth it though. That Angostura sour has just become one of my favorites
Like the big bitters presence in these-I was given the recipe for a good bitters cocktail from Matt Hanson, bar director at Bull & Beggar in Asheville, NC. I don’t think I modified this when writing in my journal but if so: sorry Matt! BIG RED 2 oz Peychaud’s bitters 1/2 oz lime juice 1/2 oz lemon juice 3/4 oz simple syrup (I’ve liked it best with a rich simple higher than 1:1) Shake over ice until chilled, strain into a chilled coupe. Garnish with a lime twist.
@@aces1091 No problem! Yeah most bitters are around 70-90 proof. They normally aren't considered "alcoholic" even by regulatory agencies because their intended use is in such small amounts, just like vanilla extract for example.
yes - this drink was great... perfect balance among the disparate flavors... tasted the herbals from the benedictine, the orange and bitters from the aperol, the anise from the pernod... and the foamy layer on top (w/rose water) made this quite inviting... thanks!!!
That book sounds great for a home bartender. I just came up with something myself. 2oz of a strong bourbon, 1/2oz each of coffee liqueur and orange curacau. Couple dashes of orange bitters (normal bottle). Build in a lowball, add large ice cub and stir to chill. The flavors that roam around the front, mid, and back palette are really fun. And it changes as it dilutes.
The Violet Hour is in fact still open! 1520 N Damen Ave! I'm not sure if that is the original location but the front of the bar is covered by a mural, very easy to miss..
I love the premise of your reference books ideology, excellent drinks made simply. Also your curiosity and willingness to try new drinks and being delightfully surprised
A good way to test whether an egg has gone bad is to gently drop it into a pint glass of water. If it sinks, it’s good. Otherwise, a buildup of gas from the egg proteins decaying inside the shell will cause it to float. If it does that, throw it out. It may still look unspoiled if you crack it open, but consuming it will probably at least give you a bad case of diarrhea.
Didnt have any rose water but I subbed it for orange flower water and I think next time I will even add it to the tin before shaking! It complexifies this already complex drink so wonderfully. Also loved the DLB
Do the float test for eggs - drop it in a bowl/glass of water, and if it sinks, it’s fresh, if it sinks but sits upright, it’s on its way out, and if it floats to the top then it’s gone bad.
The easiest way to find out if your egg is still fresh is to put it in a bowl of water. If the egg is still good it'll stay at the bottom. If it is bad it will float to the top because it has gas inside it. Cheers from Toronto
I would think if the Broken Shoeshiner was named after a murder that was blamed on absinthe, Pernod absinthe is what the recipe would call for rather than pastis.
For the Broken Shoe Shiner, do you think you could sub a clear absinthe like la clandestine for the Pernod? I have all the other ingredients, but I've never had either version of the Pernod by themselves to know their flavor profiles. Thanks!
If the cocktail is named after the Absinthe murders, wouldn't the reasoning be that Pernod should be Absinth? Not a complaint, just a thought. Great video.
It would be interesting to try a variation of the Angostura sour / Trinidad sour with Angostura Amaro as opposed to the bitters. It's a similar flavor profile but far sweeter and less dry for sure.
I’ve done this. 1.5 of angostura amaro, .75 rye, ounce of citrus (I prefer lime but lemon is nice too), .5 of orgeat. It’s very nice, much less clove forward than a Trinidad sour but still strongly flavored. The orgeat is really the key, I’ve tried it with just simple and it doesn’t really work.
I would imagine that if you tasted the bambancour rum straight just before you tried a cocktail where it's mixed in with many other ingredients your pallet would have a hard time picking up it's subtle notes. given that you coated you pallet with it just seconds earlier.
Love this !! I think I'll make the Broken Shoe Shiner with .75 oz each ingredient - it'll most likely fit in a regular coupe glass lol What do you think ?
Hi Leandro, I have made the DLB exactly to your spec. Thoroughly enjoyed, very complex lingering flavours. Spicey first tastings, deepening flavours grow in the mouth and the Fernet Branca goes on and on and on! Nick from York
Sorry to post here...but there doesn't seem to be the option on the "short" videos you are posting. Nothing against shorts, but I find the platform user unfriendly. Multiple other "shorts" not associated with yours populate the page....no comment section.....hitting the "back" button just brings up one of the other random shorts necessitating dropping out of and re-opening my browser to escape the cycle. Hope you dump that platform.
hehe...i just gotta grab some fresh pineapple otw home from work later...then i have all ingredients to make these all... weekend sorted :D (ill tag ya on my insta with the drinks).. can i sub the Rhum Barbancourt with an Agricole?
If you would like a copy of Beta cocktails for your very own you can find one here: www.blurb.com/b/2284252-beta-cocktails
Love it when barfly uploads. Commenting for the algorithm
I absolutely love how Leandro decribes the cocktails in a way that you can almost taste them!
I sub Amaro Di Angostura for Angostura Bitters whenever a spec calls for large amounts of Angostura Bitters.
8:25 a good way to find out if an egg is still reasonably fresh is to drop it into a glass or measuring cup of water. If it floats to the top the egg is gonna be too old and should be discarded.
The thing I love about this channel is that Leandro always brings it back to the history of the cocktail that he’s making. It really makes me appreciate the cocktail and liquor in general. It’s turned me from someone that just drinks whatever is on a bar menu or go with an old fashioned to asking for specific cocktails or spirits and savoring it. Ty Leandro. You are a real one
Thanks!
Love this concept of super simple, and unique cocktails
Great way to use bitters in one big use instead of that slow gradual barely noticable use you normally get with your bitters. On that note, guess who ran out of bitters and had to run to the store to get more! Absolutely worth it though. That Angostura sour has just become one of my favorites
Like the big bitters presence in these-I was given the recipe for a good bitters cocktail from Matt Hanson, bar director at Bull & Beggar in Asheville, NC. I don’t think I modified this when writing in my journal but if so: sorry Matt!
BIG RED
2 oz Peychaud’s bitters
1/2 oz lime juice
1/2 oz lemon juice
3/4 oz simple syrup (I’ve liked it best with a rich simple higher than 1:1)
Shake over ice until chilled, strain into a chilled coupe. Garnish with a lime twist.
No alcohol?
@@aces1091 Peychaud's bitters are 70 proof.
@@andrewrogers3279, thanks. Damn, I had to go look at my bottle :)
@@aces1091 No problem! Yeah most bitters are around 70-90 proof. They normally aren't considered "alcoholic" even by regulatory agencies because their intended use is in such small amounts, just like vanilla extract for example.
got all of the ingredients for the shoe shiner - for the weekend! thx!
yes - this drink was great... perfect balance among the disparate flavors... tasted the herbals from the benedictine, the orange and bitters from the aperol, the anise from the pernod... and the foamy layer on top (w/rose water) made this quite inviting... thanks!!!
That book sounds great for a home bartender. I just came up with something myself. 2oz of a strong bourbon, 1/2oz each of coffee liqueur and orange curacau. Couple dashes of orange bitters (normal bottle). Build in a lowball, add large ice cub and stir to chill. The flavors that roam around the front, mid, and back palette are really fun. And it changes as it dilutes.
That sounds super interesting, gonna have to give that a try. Got a name for it?
@@videotasticz Hope you like it. Hah, um no name. The Orange Dream? IDK make one up LOL
The Violet Hour is in fact still open! 1520 N Damen Ave! I'm not sure if that is the original location but the front of the bar is covered by a mural, very easy to miss..
I really like that first glass
Love cocktails with bitters on the core
You be speakin in the Midwestern tongue with that reference of lemony lemons.
We get you sir!
I love the premise of your reference books ideology, excellent drinks made simply. Also your curiosity and willingness to try new drinks and being delightfully surprised
A good way to test whether an egg has gone bad is to gently drop it into a pint glass of water. If it sinks, it’s good. Otherwise, a buildup of gas from the egg proteins decaying inside the shell will cause it to float. If it does that, throw it out. It may still look unspoiled if you crack it open, but consuming it will probably at least give you a bad case of diarrhea.
Leandro: I'm missing a word in my vocabulary....
Marius: Lemony-ness, perhaps?
😂😂😂
Love this! Gonna try some!
😂
Every profession has it's own subset of specialized words, perhaps it's time to develop that cockvocab.
Another great video guys. Thank you!
Love this video, and your desire to try new things in front of the camera. Thank you!
Didnt have any rose water but I subbed it for orange flower water and I think next time I will even add it to the tin before shaking! It complexifies this already complex drink so wonderfully. Also loved the DLB
Love the sound of these!
Just tried the DLB and am loving it. It feels like a drier Trinidad sour with an almost absinthe-like finish. Great vid as always
Wow! Gold star for Marius (who I think edits these videos). That's a tour de force. So many seemless cuts. That must have taken forever.
Hi Leandro, all 3 noted and look good. I will make the DLB this weekend. Nick from York
Love these videos!
Link to the book? BTW, the juicer is listed as currently unavailable.
Yeah I think we sold them all. Working on a replacement we like :)
These sound like my thing. I getting the book! This was a really good episode.
Woo! BARFLY VIDEO!
Do the float test for eggs - drop it in a bowl/glass of water, and if it sinks, it’s fresh, if it sinks but sits upright, it’s on its way out, and if it floats to the top then it’s gone bad.
Oh, hell yea! Woot woot!
I think a Trinidad Sour is one of my favorite cocktails. I'll be trying to make all of these.
My mouth feels dry just watching this! 😆
😂
Wow THIS was an amazing episode 👏looking for this book ASAP
Eggs can hold up to three months in room temperature and even longer in the fridge! (Dad grew up in a bakery, they never had eggs in the fridge).
Really cool video, Leandro! I'm particularly interested in the second one. I can't imagine an ounce of Pernod in a drink!
hi Leandro really fabulous as ever. Will try on Saturday night.
With the price of Angostura now a days(coupled with the fact that I love old fashions and whiskey sours) , these will be "special occasion" drinks 🤣
Sadly in PA, probably the same in other states, you could buy all these ingredients for an Angostura Sour with an EBT card for free.
@@williamcallahan6141 What is bad about that? Poor people aren't allowed to enjoy something every once in awhile?
More of these please!
My favorite channel
Rogue Spirits being Rogue Ales and Spirits, Newport, Oregon I’d imagine.
this dude is the man
You should have tried making the DLB without the rum to compare.
These three cocktail are definitely interesting. I will have to try each of thee out :)
Any recommendations on rose water (brand)? Thanks!
I presume you get this question often but I need to know the name of and where to get those nice sour glasses you use, lovely video btw!
So they’re linked below the video in the description but here’s a link:
Nick and Nora Cocktail Coupes amzn.to/3oJKtHw
Great video. Hard to believe that since the book is out of print there aren't easy to find PDFs or scans of it.
Where is the link to buy the book? Thanks!!
In the description and pinned to comment s :)
"an ounce and a half of angostura bitters" is a great line. You just know you're about to get something new.
Nice vid! You can also do a float test to check if an egg is still good
Yes! Totally forgot that!
The easiest way to find out if your egg is still fresh is to put it in a bowl of water. If the egg is still good it'll stay at the bottom. If it is bad it will float to the top because it has gas inside it. Cheers from Toronto
I would think if the Broken Shoeshiner was named after a murder that was blamed on absinthe, Pernod absinthe is what the recipe would call for rather than pastis.
Have you ever tried Booker & Dax's "Cocktail Cube" for shaking egg white drinks? It's a Dave Arnold invention and I think it really works well.
I love this channel! It’s so educational and your explanations are great. I’ve also discovered I love alcohol lol, appropriately though I promise. 😂
For the Broken Shoe Shiner, do you think you could sub a clear absinthe like la clandestine for the Pernod? I have all the other ingredients, but I've never had either version of the Pernod by themselves to know their flavor profiles. Thanks!
Yeah I don’t see why not
Can Absinthe be substituted for Pernod?
Yep probably can
Based on the bloopers, looks like you were having a rough day. Still made a great video! With some drinks that look wild and I need to try!
If the cocktail is named after the Absinthe murders, wouldn't the reasoning be that Pernod should be Absinth? Not a complaint, just a thought. Great video.
It would be interesting to try a variation of the Angostura sour / Trinidad sour with Angostura Amaro as opposed to the bitters. It's a similar flavor profile but far sweeter and less dry for sure.
I’ve done this. 1.5 of angostura amaro, .75 rye, ounce of citrus (I prefer lime but lemon is nice too), .5 of orgeat. It’s very nice, much less clove forward than a Trinidad sour but still strongly flavored. The orgeat is really the key, I’ve tried it with just simple and it doesn’t really work.
I would imagine that if you tasted the bambancour rum straight just before you tried a cocktail where it's mixed in with many other ingredients your pallet would have a hard time picking up it's subtle notes. given that you coated you pallet with it just seconds earlier.
these drinks better be insane-o style after that title
I like this intro!
Interesting the first one had foamy head but no egg white. Wonder where it comes from.
I want more!!!!!!
how long do eggs really last though
🤔
Yea baby
Love this !! I think I'll make the Broken Shoe Shiner with .75 oz each ingredient - it'll most likely fit in a regular coupe glass lol What do you think ?
I think you should do it :)
5:40 "Let's see ABV... 86"
😳😳😳
I'm guessing it's 86 proof, right??? And 43 ABV??
You can check if the egg is fresh. With a Glass of water
So much for the next show. That egg looked pretty sketchy
You can check the freshness of an egg by dropping it in water. Bad eggs float.
Makes sense!
Old Eggs: Float them in water. If it floats, throw it out. If it doesn't float, you can still use it.
When you said less ingredients first let’s be professional I laughed cus that’s good best practices but I always forget. Lol
So what do you do with all your extra egg yolks?
Eat ‘em
Hi Leandro, I have made the DLB exactly to your spec. Thoroughly enjoyed, very complex lingering flavours. Spicey first tastings, deepening flavours grow in the mouth and the Fernet Branca goes on and on and on! Nick from York
The way to tell if an egg is good or bad is that you put the egg in water and if it floats, it's bad.
Rock that divaness, bruh
Nothing like a morning cocktail…..
Cool thumbnail...
Me half focused on making the drink
Leandro: half an ounce of angostura bitters
Me: HUH??
Al gore rhythm gets the people going! Salud
Uses big ice chunk for less dilution
*the ice is untempered so it breaks anyway...
...twice. 😇
Yeah it happens on occasion. You still get ok foam and dilution tho :)
Who edited this video? Jump cuts & zoom in/out every second
How to test if eggs are good. Place them in water, if it floats, its no good.
Buzz Lightyear x_x
Hello sir
This thumbnail is a lie! Why is the red liquid not affected by gravity?
cause they're crazy drinks
First
“Just a brown drink in a glass”, I never took Marius for a Racist
Sorry to post here...but there doesn't seem to be the option on the "short" videos you are posting.
Nothing against shorts, but I find the platform user unfriendly. Multiple other "shorts" not associated with yours populate the page....no comment section.....hitting the "back" button just brings up one of the other random shorts necessitating dropping out of and re-opening my browser to escape the cycle. Hope you dump that platform.
HEY! You added FIVE drops of rose water not four. You’re a charlatan
hehe...i just gotta grab some fresh pineapple otw home from work later...then i have all ingredients to make these all... weekend sorted :D (ill tag ya on my insta with the drinks).. can i sub the Rhum Barbancourt with an Agricole?