Hi, a good video, now fully noted. I like the Last Word, made it. Many times, last yesterday. Got into cocktails early 2020. Now retired almost 3 years, have 1 orb2 cocktails a day. Full bottle armoury, 2 albhabetically indexed recipe books of RUclips recipes and books (Steve the Bartender, Shake & Strain App on my phone from same Steve, Cara Devine’s Strong, Sweet & Bitter, today ordered Jeffrey M’taler’s The Bar Book, also Steve the Barman’s Ebook). Just subscribed and will see your recipes too. Nick from York
Hi Joe, I have made this to your spec today as a lunchtime drink. I changed the measures to 20ml each then split the fruit to 20/20 lemon/lime. Shook and served over fresh ice after Absynth rinse. It is indeed a complex, delicious drink, fruity and boozy. Regarding your comment to me on Rittenhouse, Maters Of Malt have it on offer at the moment. They are very keen on pricing and worth looking at, especially if you are buying “trade”. Nick from York
Very happy to hear you decided to try this! Glad you found it interesting! And thanks for the heads up on Rittenhouse I shall check that out with expediency!
@@tobyneff9793 the Bijou is my go-to whenever anyone asks me for an ‘interesting’ drink, or ‘something I’ve never had before’. I love it, and I think visiting it here is a great way to go
While not only French ingredients, I have been making a drink I call the French Daiquiri. It uses Light rum, Agricole Rum, Lime juice, Curacao, Maraschino liqueur, and a Lillet blanc syrup.
@@InTheDrinkJoe For future reference if you want to try French daiquiri 1.5oz light rum 0.5oz Agricole blanc 1oz lime juice 0.75oz lillet syrup 0.25oz curacao 1barspoon maraschino liqueur For the Lillet syrup - combine equal parts by weight Lillet Blanc and sugar
Tres bien 👌
Hi, a good video, now fully noted. I like the Last Word, made it. Many times, last yesterday.
Got into cocktails early 2020. Now retired almost 3 years, have 1 orb2 cocktails a day.
Full bottle armoury, 2 albhabetically indexed recipe books of RUclips recipes and books (Steve the Bartender, Shake & Strain App on my phone from same Steve, Cara Devine’s Strong, Sweet & Bitter, today ordered Jeffrey M’taler’s The Bar Book, also Steve the Barman’s Ebook).
Just subscribed and will see your recipes too.
Nick from York
Sounds like a european version of of a Long Island Iced Tea
Ooh great catch! If I ever need to market it, that’s what I’ll use 🤔
Very nice video sharing
Friendship is Done 👍✅😊
Nice video! Keep up the good work!
I really hope you gain popularity. This level of high quality content deserves credit
You’re too kind! I think at this point it’s a waiting game for the RUclips algorithm to show my videos to the right people…
Have a great weekend my friend 🇫🇷
Et toi, mon ami!
@@InTheDrinkJoe tres bien
Hi Joe, I have made this to your spec today as a lunchtime drink. I changed the measures to 20ml each then split the fruit to 20/20 lemon/lime.
Shook and served over fresh ice after Absynth rinse. It is indeed a complex, delicious drink, fruity and boozy.
Regarding your comment to me on Rittenhouse, Maters Of Malt have it on offer at the moment. They are very keen on pricing and worth looking at, especially if you are buying “trade”.
Nick from York
Very happy to hear you decided to try this! Glad you found it interesting! And thanks for the heads up on Rittenhouse I shall check that out with expediency!
Good video! Wish your channel some good growth. Ever considered doing a video on New Orleans cocktails? In particular the Bijou?
Ooh that’s a great suggestion - New Orleans is such a historically rich place, that’s going on the list!
@@InTheDrinkJoe the whole family is my favorite. The Sazerac and Bijou especially
@@tobyneff9793 the Bijou is my go-to whenever anyone asks me for an ‘interesting’ drink, or ‘something I’ve never had before’. I love it, and I think visiting it here is a great way to go
While not only French ingredients, I have been making a drink I call the French Daiquiri. It uses Light rum, Agricole Rum, Lime juice, Curacao, Maraschino liqueur, and a Lillet blanc syrup.
Oh damn that sounds great, kinda like a Hemingway with little more going on? Imma remember that one
@@InTheDrinkJoe For future reference if you want to try
French daiquiri
1.5oz light rum
0.5oz Agricole blanc
1oz lime juice
0.75oz lillet syrup
0.25oz curacao
1barspoon maraschino liqueur
For the Lillet syrup - combine equal parts by weight Lillet Blanc and sugar