Hey Guys! So there are a few corrections needed for today's video the most glaring of which is I said Lemon for the Mai Tai???? Not sure why I'd say that other than shooting this drink at the end of a very long day of making a LOT of cocktails but of course the Mai Tai gets 1oz (30ml) of LIME, not lemon. 😂 Not sure how we didn't catch this but proof watching fifty cocktails is a pretty big task. Also we forgot show the 1/2oz (15ml) Lillet in the Vesper Aaaaand last correction is 3/8 (11ml) of an ounce of lime got left out of the Pisco sour edit. Apparently we need more eyes proof watching these cocktail videos so if anyone wants to volunteer, give us a shout! Cheers! Leandro
With all due respect the most glaring error is pumping up that music at the end of every single cocktail. It's kind of insane to do that 50 times over a video.
I wrote out the specs for all 50 cocktails below: Old Fashioned 2.0 oz Rye whiskey 1 sugar cube 4 dashes Angostura bitters Dash of soda Garnish: Orange twist, Lemon twist, Cherry Manhattan 2.0 oz Rye whiskey 1.0 oz Sweet vermouth 4 dashes Angostura bitters Garnish: Cherry Sazerac 2.0 oz Rye Whiskey 1 Sugar Cube 4 dashes Peychaud's bitters Dash of Soda Absinthe rinse Garnish: Lemon twist Negroni 1.0 oz Gin 1.0 oz Campari 1.0 oz Sweet vermouth Garnish: Orange twist Mint Julep 2.0 oz Bourbon 0.25 oz Simple syrup Mint leaves Garnish: Mint sprig Tom Collins 2.0 oz London dry gin 0.75 oz Lemon juice 0.75 oz Simple syrup Soda water Garnish: Lemon twist, Cherry Margarita 1.5 oz Tequila blanco 0.75 oz Lime juice 0.75 oz Cointreau 0.25 oz Light agave Garnish: Lime wheel Daiquiri 2.0 oz Rum 0.75 oz Lime juice 0.75 oz Simple syrup Garnish: Lime wheel Martini 2.0 oz Gin 1.0 oz Dry Vermouth 4 dashes Orange bitters Garnish: Orange twist Brandy Alexander 1.5 oz Brandy or Cognac 1.0 oz Creme de Cacao 1.0 oz Cream Improved Whiskey Cocktail 2.0 oz Rye whiskey 1 sugar cube 1 dash Angostura bitters 1 dash Pechauds bitters 1 bar spoon Absinthe 1 bar spoon Maraschino liqueur Dash of soda Garnish: Lemon peel Gin Ricky 2.0 oz Gin 4 Lime pieces Soda Garnish: Straw Paloma 1.5 oz Tequila Blanco 0.75 oz Lime juice 0.5 oz Simple syrup Splash of Squirt Bee's Knees 2.0 oz Gin 0.75 oz Lemon juice 0.75 oz Honey syrup Monte Carlo 2.0 oz Rye whiskey 0.25 oz Benedictine 3-4 dashes Angostura bitters Garnish: Lemon twist Boulevardier 1.5 oz Bourbon 0.75 oz Sweet vermouth 0.75 oz Campari Garnish: Orange twist Mai Tai 1.5 oz Jamaican rum 1.0 oz Lime juice 0.5 oz Orange curacao 0.5 oz Orgeat 0.5 oz Dark agricol rum Garnish: Mint bouquet Aperol Spritz 3.0 oz Prosecco 2.0 oz Aperol Splash of soda Garnish: Half an orange wheel Champagne Cocktail Prosecco Sugar cube Angostura bitters Pink Lady 1.0 oz Gin 1.0 oz Apple Jack 0.75 oz Lemon Juice 0.75 oz Grenadine Garnish: Lemon twist Jack Rose 2.0 oz Apple Jack 0.75 oz Lime juice 0.75 oz Grenadine Garnish: Lime wheel Caipirinha 2.0 oz Cachaça 6 pieces Lime 1 Brown sugar cube 0.5 oz Simple syrup Garnish: None Mexican Firing Squad Special 2.0 oz Tequila blanco 0.75 oz Grenadine 0.75 oz Lime juice 4 dashes Angostura bitters Garnish: Luxardo cherry and lime wedge The Last Word 0.75 oz Lime juice 0.75 oz Luxardo Maraschino 0.75 oz Green Chartreuse 0.75 oz Gin Garnish: Luxardo cherry Modern Sidecar 2.0 oz Cognac 0.75 oz Lemon juice 0.75 oz Orange Curacao 1 tsp Rich Demerara syrup Garnish: Orange disc Mojito 2.0 oz Rum 0.5 oz Simple syrup 1 Lime (cut into 6 pieces) 1 Sugar cube Pebble ice Mint sprigs (8-10 leaves) Garnish: Mint sprigs Corpse Reviver No. 2 0.75 oz Lemon juice 0.75 oz Campari 0.75 oz Cointreau 0.75 oz Gin Garnish: Lemon peel Gimlet 2.0 oz Gin 0.75 oz Lime juice 0.75 oz Simple syrup Garnish: Lime wheel Martinez 1.5 oz Sweet vermouth 1.5 oz Old Tom Gin 1 bar spoon Maraschino liqueur 2 dashes Orange bitters Garnish: Lemon twist Singapore Sling 1.5 oz Gin 1.0 oz Lime juice 0.75 oz Pineapple juice 0.25 oz Grenadine 0.25 oz Cointreau 0.25 oz Cherry heering 0.25 oz Benedictine 1 dash Angostura bitters Garnish: Pineapple Silver Fizz 1.5 oz Gin 0.75 oz Lemon juice 0.75 oz Simple syrup Egg white Garnish: None Daisy 1.5 oz Gin 0.75 oz Lemon juice 0.75 oz Orange curacao 2 bar spoons of cold soda Garnish: Peel twist Jungle Bird 2.0 oz Dark Jamaican Rum 2.0 oz Pineapple Juice 0.75 oz Campari 0.5 oz Simple Syrup 0.5 oz Lime Juice Garnish: Pineapple fronds and pebble ice Americano 1.5 oz Sweet vermouth 1.0 oz Campari Soda Water Garnish: Orange twist Bamboo 1.5 oz Dry vermouth 1.5 oz Fino sherry 2 dashes Angostura bitters 1 dash Orange bitters Garnish: Lemon twist Dark and Stormy 2.0 oz Rum 0.75 oz Lime juice Ginger beer Garnish: Lime wedge Whiskey Smash 2.0 oz Whiskey (Bourbon) 0.5 oz Simple syrup 1 cube of Sugar 6-8 Mint leaves 4 Lemon wedges Garnish: Mint sprigs Fix 2.0 oz Gin 0.75 oz Lemon juice 0.75 oz Simple syrup Garnish: Lemon wheel Vesper Martini 2.0 oz Gin 1.0 oz Russian Vodka Garnish: Lemon twist 20th Century 1.5 oz Gin 0.75 oz Lemon juice 0.75 oz Creme de Cacao 0.75 oz Cocchi Americano Garnish: Lemon twist French 75 1.0 oz Gin 1.0 oz Lemon juice 1.0 oz Simple syrup Garnish: Lemon peel Aviation 2.0 oz Gin 0.75 oz Lemon juice 0.375 oz Maraschino liqueur 0.375 oz Creme de Violet Garnish: Cherry Rye Buck 2.0 oz Rye whiskey 0.75 oz Ginger syrup 0.5 oz Lime juice Soda water Garnish: Lime twist Moscow Mule 2.0 oz Russian vodka 0.75 oz Lime juice Ginger beer Garnish: Lime wheel Kangaroo/Vodka Martini 2.25 oz Vodka 0.75 oz Dry vermouth Garnish: Olive Hemingway Daiquiri 1.5 oz Cuban-style rum 1.0 oz Lime juice 1.0 oz Grapefruit juice 0.75 oz Maraschino liqueur Vieux Carre 1.0 oz Sweet vermouth 1.0 oz Rye whiskey 1.0 oz Cognac 0.25 oz Benedictine 2 dashes Angostura bitters 2 dashes Peychaud's bitters Garnish: Cherry Presbyterian 2.0 oz Scotch Ginger beer Soda Water Pisco Sour 2.0 oz Pisco 0.75 oz Simple syrup 0.375 oz Lemon juice Garnish: Angostura bitters Whiskey Sour 2.0 oz Whiskey 0.75 oz Lemon Juice 0.75 oz Simple Syrup 1 Egg White Garnish: Angostura Bitters
@@TheEducatedBarfly no you sir are the king! I started watching your channel when I got a job bar-backing almost four years ago. The knowledge I gained from your channel and the things/people it lead me to: Death and Co., Tom Arnold, Sasha Petraske, Simon Difford, Dale Degroff, David Wondrich, Jim Meehan, Martin and Rebecca Cate, to name a few, got me over that bar backing hump into a bartending role and propelled me to the point that two weeks ago, I was able to walk into an interview at a hotel with a James Beard award winning food and beverage program, in Downtown Los Angeles and get the job of bartender in their main bar/restaurant! Thank you a million times for introducing me to these fascinating things, concepts, people and methods that have gotten me to this point.
As a young-ish person, it took me a long time to realize what "call" drinks are. This concept is not talked about enough! I feel like most young people (aged in their 20's) don't yet realize you can order drinks that aren't listed on the menu. If you want a negroni, and it's not on the menu, ask if they can make you one! They probably will!
@@mikanchan322 Most of the classic drinks are 3-4 ingredient drinks that are made with ingredients that are already stocked at the bar for whatever "signature" drinks the bar has on the menu. What bar doesn't have base spirits, vermouth, lime/lemon, and syrup? You're like 3/4ths the way there with just that alone.
tried doing this before with a old fashioned and they served it to me in a half pint glass and used jack danies, man I hate when pubs do this its why I just go for a beer or cider.
@@NoorSkullz trouble is that most pubs in the UK don't have a dedicated list of cocktails apart from the most popular ones, such as the Pornstar or Espresso Martini. Also, a lot of places won't always have the ingredients owing to licensing laws such as absinthe or different fortified wines like sweet vermouth or Lillet.
Love your staple cheeky piano music with a jazzy twist. It really adds great little personality to your videos. And the perfect volume under your voice. Love it - dont change.
i haven't seen a single "why is cocktail x not on the list?" comment yet. speaks volumes for your community. thanks a lot for your effort. this is a fantastic video!
I just got hired at a busy bar without any experience at all. I don’t even drink much at all. When I do, I order Jack & Coke because I don’t know cocktails. This is my 4th time watching this all the way through. So helpful. 🙏❤️
I think thats one of the difficulties of making a video with specific recepies instead of just making the drinks. The "real" recepie calls for a fistful of mint leaves
Finally a Libation expert who understands the proper way to prepare a cocktail correctly. Also, love that you own up to your mistakes. Humbleness is a positive trait instead of ego in one who serves the public.
I am purely non-alcoholic and I LOVE this video. The footage is clear and engaging, so clear and colorful. The instructions are easy to follow and the recipes included are appreciated. The sounds of the ice and the presentation of each drink is art to the eyes and ears. Beautiful job, Barfly. 😊🍸
Great video, as a professional bartender myself it's cool to see the differences in specs across the globe. The thing that stands out to me is that over here in Europe, Belgium more specifically, a lot of the drinks use less sugar / simple syrup and more acidity. I often looked at the recipes calling for 22ml lemon and 22ml simple and went "huh, interesting, we use 30ml lemon and 20-22ml simple". Interesting stuff! I'll try out the sweeter versions when I'm back behind the bar
True. Some of these specs are a little different from what I'd do at work, the Martini has A LOT of Vermouth for example. And the techniques and presentations are different here and there, but this is absolutely a great video/list for anyone getting into cocktails either at home or as a profession.
It's crazy to me how much the daiquiri has evolved. 9 times out of 10 when people mention a daiquiri they do not mean a three-part cocktail, they are referring to a frozen, strawberry-flavored drink. That's wild
Is this why I’ve literally been told “you don’t want that” with a Jedi type hand wave when I ordered it? I even said classic just to make it clear. Got the hell outta that place quick
I told my cocktail waitress that I made my first daiquiri after working at this bar for 7 months, and she flat out said "how did you make a daiquiri, we don't have a blender", she assumed the strawberry slushy was a standard daiquiri
It's quite annoying I have to specify, every single time, that I want the "standard one, no strawberry, no frozen". Sometimes, when I feel particularly bad, I don't add anything, I pretend to look somewhere else while it gets made, and then I "show surprise" to what the bartender gives me and I go: "I didn't say strawberry, I meant classic", and he has to make it again.
Man I've made all but like 8 of these drinks right here at home. And that's all down to you and Greg. Thanks for inspiring me to get a collection started!
Had to give you a shout out for a quality video that did not waste any time getting right down to business. Thank you for restricting all monologue to the subject at hand, and not talking about yourself. I also appreciate the rapid-fire editing. Perfect for 21st century attention spans. I have subscribed, and I look forward to more videos!
Leandro is a master presenter, think about all the people who contribute to an Epicurious video where this man has an editor/co-showrunner and himself. So well done, you know if you met this man IRL he would be making the drinks the same way he does online.
That was my go to video right when the pandemic started and I began to discover mixology. But Leandro got all the measurements right, when the Epicurean Guy didn't tell the measurementsafter the second or third cocktail. I enjoyed this video very much. Thumbs up
@@NRF787 oh I didn't know that! That's awesome!!! Usually I see "how to cut every fruit" type videos and those have 13 fruits we all know how to cut and 5 that nobody will ever buy (orange vs jackfruit). I'll check it out.
I've been making the mojito with your specs for the entirety of 2022, and it's 100% amazing. That being said, I find they go down really fast, so I started topping them with some tonic water just to have more volume to drink. The intensity of the flavour remains, which isn't the case if you top it with soda water. Either way, such a clutch summer drink!
Always love these overview type videos, it gives a great reference point both for going back to when making drinks at home, and for seeing where the basis of some of the more complicated drinks you cover is. Keep up the amazing work!
I think there was an editing error for the Vesper. 21:38 The video build only showed vodka and gin, but no Lillet Blanc. The recipe card at the end showed Lillet Blanc. The bottle of Lillet Blanc is visible on your bar so I assume you guys had intended to include the Lillet Blanc into the cocktail.
This is freaking perfect. There's some stuff I've not done, and even some I haven't got the ingredients for, yet it's fantastic to have a road map to widen the palate and overall knowledge of cocktails here at home.
I don't love listicle videos, but putting all the classics in one place is amazing. Your inclusion of THE tiki drink is also another reason you're channel is tops. I'm excited to work my way through the 25 drinks I haven't tried yet.
This is like the video bible of classic cocktails. Watched through the whole thing and saving it for future reference. I don’t think I’ll ever be able to stock the sheer amount of stuff in my home bar to make all of this (I mean, I might), but if I’m ever making a cocktail menu for a small party-as I’ve done a few times lately-this is a perfect place to go!
Irish Coffee Hot Toddy Penicilin Blood & Sand Zombie Paper plane Naked & Famous French Martini Hanky Panky Bramble Long Island Bellini Ramos Gin Fizz Bloody Mary Bloody Maria Kamikaze Blue Kamikaze Baby Guiness B52 Jäger Bomb Brain Hemorrhage Alien Brain Hemorrhage El Presidente Sangria Mimosa Brandy Crusta Black Russian White Russian Rusty Nail Rob Roy Lychee Martini Kentucky Mule Irish Mule Negroni Sbagliato Mezcal Negroni Sex On The Beach Ranch Water Skinny Bitch Whisky Highball Rum Old Fashioned Godfather French Connection Screwdriver Appletini Clover club Blue Lagoon Tequila Sunrise Lemon Drop Doudou Shot Shirley Temple That's all I can think of now.
@@TheEducatedBarfly that's awesome, I look forward to it. And yeah, I feel like 50 would be much more difficult due to the sheer number of homemade ingredients you would likely need.
Because of you, Steve and Greg I've been making cocktails at home for over two years now (since pandemic started basically). I've basically taken something all 3 of you to my own skills and found my own style. Also, did you and Marius drink all of these drinks in the end?
Woww that's very similar to what I did. I have a question for you: how do you keep track of the cocktails you want to keep making with so much 'input'. I've tried keeping a list, but it's not really working. Or is you're memory just very good? I have the problem of falling back on the same 3/4 simple cocktails when I'm mixing at home, although I know there's so much more out there, but I just don't know how to keep track. Looking forward to you're answers:)
@@jellezegers I am in the same boat as yall. I started a note on my phone last year and have tons of recipes on there. I have everything organized by the spirit and just use the "find in note" feature since it's so long now
@@jordandale8085 I have a document I can search in aswell, but am still not inclined to try new stuff. Is there a specific way how you get over that barrier?
Gonna have to try some if these at home. Been getting back into making cocktails at home, made a few for my mom for Christmas because she used to live closer.(Have to travel upwards of 3 hours to meet a friend these days, 2024 has really separated things at 30 for me) Thanks for the video!
This video still bewilders me as it's such a huge undertaking! Hats off to both you and Marius and impressive that you were able to get the thumbnail too 😁😁
Awesome to have all this in one simple video. Though note : The vesper didn't show the lillet blanc portion. Only in the final frame does it describe that it should be in there.
Hey there’s a cocktail I reckon you’ll enjoy making. It’s called the Japanese Slipper, and its a 3 ingredient, equal cocktail. It’s 30ml midori, 30ml Cointreau, and 30 ml lemon juice. Shaken with ice, and strained into a nick and Nora glass, garnished with maraschino cherry
The only and best video about home bartending and bartending in general! One of your best since I follow you!! Amazing! (You skipped the lillet video for the vesper! And their is a great iteration of the Moscow mule called the Munich mule, replacing vodka with gin!)
Great video! But in Brazil traditionally the caipirinha isn't shaken, but only muddled: add the lime wedges, add two bar spoons of sugar, muddle, add ice, add cachaça, stir a little and that's it. Caipira means "hick", so caipirinha is "little hick".
Great video! Just and advice on the Mojito. Don’t take just the leaves. Throw two steams with the leaves two parts of lime then add 10 ml lime juice and smash it in the glass. Add 45 to 60 ml depending on the type of high ball glass you have (8onz will be the best glass) and stir everything. Then add ice, not crushed, and fill the Mojito with Sprite and stir again before garnish. And yes you read well, Sprite. Am 27 and I’ve been making mojitos since I was 15. That’s the best option. Also if you don’t have the Sprite and just have sparkling water just add 1 and a half spoons of white sugar before adding the pieces of lime. Just try it.
This is awesome, a one stop shop for so many great recipes. Started last night with the Jungle Bird since I had all the ingredients handy. It was great. Thanks for this!
That apron looks exactly like the same color and material besides the orange straps that I picked out to make my shop apron in my mandatory 1979, 8th grade Home Economics class. Which was basically girly crafts. So I chose sewing 🧵🪡 for that couple of months and got to wear that apron in the Wood 🪓 Workshop for the rest of the year. Then in 1980 I started with Stick Welding 🥽 in Freshman Year. I used that apron for many tasks in my Dad's House and that thing still hung on the coat rack I made in 8th grade in the garage until 2011. It didn't crumble when I tried it on while cleaning the house out because Mom and Dad passed away and we sold the old house in Nj that I grew up in since 1972 THANKS FOR THE MEMORIES, all because of that blue denim apron you are wearing. By the way, my pocket was in the same spot and the same size pocket.
Though I'm a complete amateur and I will quite surely never achieve even half of those recipes, I'd like to send you a grateful 'merci' for making them so exciting. Greetings from France 🍷
I recon I’ve made most of these cocktails at one time or another, but if I tried to make them back to back it would take me a LOT longer than a day, they would look like a dog’s dinner, and there’d be mistakes left right and centre,instead of the very few, not-even-real-mistakes you’ve highlighted here, so don’t be apologetic, you should be rightfully proud because this is a GREAT reference video! I’ve been a home cocktail enthusiast for quite a while, but unfortunately my brain can only remember equal parts cocktails without first checking the recipe - and I use this video a lot for this, it’s soooo helpful. Thank you!
Love the video! Any chance for a printable list in a Word or Excel doc? Would be awesome to get a hard copy, laminate it, and have it by my bar. Thanks for all the hard work!
“Thanks for all the hard work! ….but could you also do a bit of admin work, a Word doc, just for me? I mean, I could do it, but, y’know, I’m not embarrassed to ask you for some more free content. Thanks.”
I've just started out in this journey of fantastic drinks and I'm loving all your videos, specially this super cool thing you do with the orange or lemon peels (1:11) hahaha it's becoming your brand / touch for me!! Edit: Also, since I'm seeing all these different types of cups, it would be great to see a cup / glass guide for beginners!
I just reviewed the video and Lime juice is listed in the ingredients, so maybe it was just an editing error. It does pose a question, however: Would it be sacrilegious to sub lemon juice for lime juice? I will bravely volunteer to try it. No need for applause, I’m doing it for science… AND FOR THE ADVANCEMENT OF ALL MANKIND. Cheers!
I've moved from an Old Fashioned being my favorite drink, to a Sazerac, and now to the Improved Whiskey Cocktail. My only issue is I have yet to go to a bar where I can just order one, without having to pull up a recipe to show them what it is. I've always thought part of the problem is the name...it needs a catchier name to break into the mainstream, I feel like!
I mean it is a pretty obscure classic so I’m really not surprised that it is hard to order. As for the catchier name…you got your work cut out for you! 😂
Having spent three years perfecting the mojito and two years creating my own signature drink with mint, I've discovered that shaking the mint brings out an unpleasant bitter taste. Over-muddling can achieve the same effect. You should be muddling just enough to get all of the juice out of the limes. Adding more mint helps strengthen the mint flavor without needing to over-muddle. I also like to use a 3/2 ratio of white rum to dark rum for a little added complexity, and using demurara or turbinado sugar makes a HUGE difference.
11:44 OMG as a brazilian i’m SO happy to see caipirinha here! the video is AMAZING but just wanted to make a few corrections: caipirinha translates to “little countryside pearson”! and the really traditional caipirinha is done in one glass! using just the lime and the granulated sugar to muddle in order to extract the oils from the peel. then you add crackled ice and on top the cachaca, mixing it from the bottom to the top!
@@daniel.lopresti Yeah, that's why I think it did a long time to make, don't think they would throw away all that, so they most likely made like 5 or 10 per day
No idea if you will see this but for Aperol Spritz, it should be Ice First followed by prosecco and then aperol and soda. It does make a difference. That's the way aperol train people to make it
So many places make these staple drinks so different. I cant stand a margarita thats 90% sweet and sour mix, but 9/10 thats what you get. It blows my mind! One place i worked for told me to stop making margaritas "my way" for guests when they ask for a good margarita because it "uses too many limes."
i love the longer form videos, I will say however that I think the music that comes on whenever the specs are on screen is a bit jarring, otherwise probably one of your best videos so far!
Quite the sprint! A few eccentricities up near the beginning, and a few of the historical briefs need updating, but the drinks look good. Hope you had a crowd present to drink them as you knocked them out!
@@TheEducatedBarfly Serving a Sazerac in stemware, putting a cherry in a tom collins, garnishing a Martini with an orange twist (I’m open, but I’ve noticed Martini drinkers tend to be set in their ways)… those were a few I remember.
Great video, thanks for making it. I'd maybe not make add sound byte during the recipe screen though, feel like it takes away from the relaxed ambience you'd been creating over the building of the drink.
Great video man, took note of some of your ''references'', this video also gives ideas about forgotten treasures, knew that you know your business with pushing forward ''the aviation'' pleased me well. Personally I prefer the ''classic'' Derivan De Sauza approach to the caipirinhia and mojito. But great job 👍 Ah one thing I don't know if it's already mentioned here, but at the Mai Tai reference it says 1 1/2 Oz Jamaican rum, but in the complete list at the end of each cocktail it says 1 Oz Jamaican rum. Guess we go for almost 2 Oz of spirit in each cocktail, so guess the 1 1/2 Oz will be the right? Btw the Mai Tai is on the menu for this weekend, gonna try it the first time, so people who have any tips here, always welcome 👍✌️
On the Sazerac, it was initially made with Cognac until France was hit with parasite that made supplying cognac impossible. That's when rye whiskey was subbed in. Once cognac had become more readily available, the Sazerac evolved once more by blending both rye whiskey and cognac. I use a 1 to 1 ratio, but I know a lot of places that do 1.5oz rye and .5oz of cognac.
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Hey Guys!
So there are a few corrections needed for today's video the most glaring of which is I said Lemon for the Mai Tai???? Not sure why I'd say that other than shooting this drink at the end of a very long day of making a LOT of cocktails but of course the Mai Tai gets 1oz (30ml) of LIME, not lemon. 😂 Not sure how we didn't catch this but proof watching fifty cocktails is a pretty big task.
Also we forgot show the 1/2oz (15ml) Lillet in the Vesper Aaaaand last correction is 3/8 (11ml) of an ounce of lime got left out of the Pisco sour edit. Apparently we need more eyes proof watching these cocktail videos so if anyone wants to volunteer, give us a shout!
Cheers!
Leandro
jajajaja
Thank you so much for such an absolutely entertaining and informative video.
I noticed those errors. Are you serious about a volunteer “proofwatcher”? I’m available.
With all due respect the most glaring error is pumping up that music at the end of every single cocktail. It's kind of insane to do that 50 times over a video.
@@OrenNoah i could be a proof drinker.
The amount of work you had to put in to make this video, not to mention the pricetag, is honorable.
This could've been 50 videos each 10 minutes long for the algorithm gods, but you are too kind. Thank you!
Who was drinking all these cocktails?
BWJAHAHHAHAHAHAHAHAHAHAHHAHAHAHAHAH😂😂😂😂😂
I wrote out the specs for all 50 cocktails below:
Old Fashioned
2.0 oz Rye whiskey
1 sugar cube
4 dashes Angostura bitters
Dash of soda
Garnish: Orange twist, Lemon twist, Cherry
Manhattan
2.0 oz Rye whiskey
1.0 oz Sweet vermouth
4 dashes Angostura bitters
Garnish: Cherry
Sazerac
2.0 oz Rye Whiskey
1 Sugar Cube
4 dashes Peychaud's bitters
Dash of Soda
Absinthe rinse
Garnish: Lemon twist
Negroni
1.0 oz Gin
1.0 oz Campari
1.0 oz Sweet vermouth
Garnish: Orange twist
Mint Julep
2.0 oz Bourbon
0.25 oz Simple syrup
Mint leaves
Garnish: Mint sprig
Tom Collins
2.0 oz London dry gin
0.75 oz Lemon juice
0.75 oz Simple syrup
Soda water
Garnish: Lemon twist, Cherry
Margarita
1.5 oz Tequila blanco
0.75 oz Lime juice
0.75 oz Cointreau
0.25 oz Light agave
Garnish: Lime wheel
Daiquiri
2.0 oz Rum
0.75 oz Lime juice
0.75 oz Simple syrup
Garnish: Lime wheel
Martini
2.0 oz Gin
1.0 oz Dry Vermouth
4 dashes Orange bitters
Garnish: Orange twist
Brandy Alexander
1.5 oz Brandy or Cognac
1.0 oz Creme de Cacao
1.0 oz Cream
Improved Whiskey Cocktail
2.0 oz Rye whiskey
1 sugar cube
1 dash Angostura bitters
1 dash Pechauds bitters
1 bar spoon Absinthe
1 bar spoon Maraschino liqueur
Dash of soda
Garnish: Lemon peel
Gin Ricky
2.0 oz Gin
4 Lime pieces
Soda
Garnish: Straw
Paloma
1.5 oz Tequila Blanco
0.75 oz Lime juice
0.5 oz Simple syrup
Splash of Squirt
Bee's Knees
2.0 oz Gin
0.75 oz Lemon juice
0.75 oz Honey syrup
Monte Carlo
2.0 oz Rye whiskey
0.25 oz Benedictine
3-4 dashes Angostura bitters
Garnish: Lemon twist
Boulevardier
1.5 oz Bourbon
0.75 oz Sweet vermouth
0.75 oz Campari
Garnish: Orange twist
Mai Tai
1.5 oz Jamaican rum
1.0 oz Lime juice
0.5 oz Orange curacao
0.5 oz Orgeat
0.5 oz Dark agricol rum
Garnish: Mint bouquet
Aperol Spritz
3.0 oz Prosecco
2.0 oz Aperol
Splash of soda
Garnish: Half an orange wheel
Champagne Cocktail
Prosecco
Sugar cube
Angostura bitters
Pink Lady
1.0 oz Gin
1.0 oz Apple Jack
0.75 oz Lemon Juice
0.75 oz Grenadine
Garnish: Lemon twist
Jack Rose
2.0 oz Apple Jack
0.75 oz Lime juice
0.75 oz Grenadine
Garnish: Lime wheel
Caipirinha
2.0 oz Cachaça
6 pieces Lime
1 Brown sugar cube
0.5 oz Simple syrup
Garnish: None
Mexican Firing Squad Special
2.0 oz Tequila blanco
0.75 oz Grenadine
0.75 oz Lime juice
4 dashes Angostura bitters
Garnish: Luxardo cherry and lime wedge
The Last Word
0.75 oz Lime juice
0.75 oz Luxardo Maraschino
0.75 oz Green Chartreuse
0.75 oz Gin
Garnish: Luxardo cherry
Modern Sidecar
2.0 oz Cognac
0.75 oz Lemon juice
0.75 oz Orange Curacao
1 tsp Rich Demerara syrup
Garnish: Orange disc
Mojito
2.0 oz Rum
0.5 oz Simple syrup
1 Lime (cut into 6 pieces)
1 Sugar cube
Pebble ice
Mint sprigs (8-10 leaves)
Garnish: Mint sprigs
Corpse Reviver No. 2
0.75 oz Lemon juice
0.75 oz Campari
0.75 oz Cointreau
0.75 oz Gin
Garnish: Lemon peel
Gimlet
2.0 oz Gin
0.75 oz Lime juice
0.75 oz Simple syrup
Garnish: Lime wheel
Martinez
1.5 oz Sweet vermouth
1.5 oz Old Tom Gin
1 bar spoon Maraschino liqueur
2 dashes Orange bitters
Garnish: Lemon twist
Singapore Sling
1.5 oz Gin
1.0 oz Lime juice
0.75 oz Pineapple juice
0.25 oz Grenadine
0.25 oz Cointreau
0.25 oz Cherry heering
0.25 oz Benedictine
1 dash Angostura bitters
Garnish: Pineapple
Silver Fizz
1.5 oz Gin
0.75 oz Lemon juice
0.75 oz Simple syrup
Egg white
Garnish: None
Daisy
1.5 oz Gin
0.75 oz Lemon juice
0.75 oz Orange curacao
2 bar spoons of cold soda
Garnish: Peel twist
Jungle Bird
2.0 oz Dark Jamaican Rum
2.0 oz Pineapple Juice
0.75 oz Campari
0.5 oz Simple Syrup
0.5 oz Lime Juice
Garnish: Pineapple fronds and pebble ice
Americano
1.5 oz Sweet vermouth
1.0 oz Campari
Soda Water
Garnish: Orange twist
Bamboo
1.5 oz Dry vermouth
1.5 oz Fino sherry
2 dashes Angostura bitters
1 dash Orange bitters
Garnish: Lemon twist
Dark and Stormy
2.0 oz Rum
0.75 oz Lime juice
Ginger beer
Garnish: Lime wedge
Whiskey Smash
2.0 oz Whiskey (Bourbon)
0.5 oz Simple syrup
1 cube of Sugar
6-8 Mint leaves
4 Lemon wedges
Garnish: Mint sprigs
Fix
2.0 oz Gin
0.75 oz Lemon juice
0.75 oz Simple syrup
Garnish: Lemon wheel
Vesper Martini
2.0 oz Gin
1.0 oz Russian Vodka
Garnish: Lemon twist
20th Century
1.5 oz Gin
0.75 oz Lemon juice
0.75 oz Creme de Cacao
0.75 oz Cocchi Americano
Garnish: Lemon twist
French 75
1.0 oz Gin
1.0 oz Lemon juice
1.0 oz Simple syrup
Garnish: Lemon peel
Aviation
2.0 oz Gin
0.75 oz Lemon juice
0.375 oz Maraschino liqueur
0.375 oz Creme de Violet
Garnish: Cherry
Rye Buck
2.0 oz Rye whiskey
0.75 oz Ginger syrup
0.5 oz Lime juice
Soda water
Garnish: Lime twist
Moscow Mule
2.0 oz Russian vodka
0.75 oz Lime juice
Ginger beer
Garnish: Lime wheel
Kangaroo/Vodka Martini
2.25 oz Vodka
0.75 oz Dry vermouth
Garnish: Olive
Hemingway Daiquiri
1.5 oz Cuban-style rum
1.0 oz Lime juice
1.0 oz Grapefruit juice
0.75 oz Maraschino liqueur
Vieux Carre
1.0 oz Sweet vermouth
1.0 oz Rye whiskey
1.0 oz Cognac
0.25 oz Benedictine
2 dashes Angostura bitters
2 dashes Peychaud's bitters
Garnish: Cherry
Presbyterian
2.0 oz Scotch
Ginger beer
Soda Water
Pisco Sour
2.0 oz Pisco
0.75 oz Simple syrup
0.375 oz Lemon juice
Garnish: Angostura bitters
Whiskey Sour
2.0 oz Whiskey
0.75 oz Lemon Juice
0.75 oz Simple Syrup
1 Egg White
Garnish: Angostura Bitters
You’re a king
@@TheEducatedBarfly no you sir are the king! I started watching your channel when I got a job bar-backing almost four years ago. The knowledge I gained from your channel and the things/people it lead me to: Death and Co., Tom Arnold, Sasha Petraske, Simon Difford, Dale Degroff, David Wondrich, Jim Meehan, Martin and Rebecca Cate, to name a few, got me over that bar backing hump into a bartending role and propelled me to the point that two weeks ago, I was able to walk into an interview at a hotel with a James Beard award winning food and beverage program, in Downtown Los Angeles and get the job of bartender in their main bar/restaurant! Thank you a million times for introducing me to these fascinating things, concepts, people and methods that have gotten me to this point.
Thank you kind sir.
Pink lady needs an egg white.🤓
Thanks
What a great video. Nothing unnecessary. Just a guy making cocktails which look incredible
As a young-ish person, it took me a long time to realize what "call" drinks are. This concept is not talked about enough! I feel like most young people (aged in their 20's) don't yet realize you can order drinks that aren't listed on the menu. If you want a negroni, and it's not on the menu, ask if they can make you one! They probably will!
You can order drinks that aren't on the menu?? (I have never had a cocktail in my life)
@@mikanchan322 Most of the classic drinks are 3-4 ingredient drinks that are made with ingredients that are already stocked at the bar for whatever "signature" drinks the bar has on the menu. What bar doesn't have base spirits, vermouth, lime/lemon, and syrup? You're like 3/4ths the way there with just that alone.
tried doing this before with a old fashioned and they served it to me in a half pint glass and used jack danies, man I hate when pubs do this its why I just go for a beer or cider.
@@NoorSkullz trouble is that most pubs in the UK don't have a dedicated list of cocktails apart from the most popular ones, such as the Pornstar or Espresso Martini.
Also, a lot of places won't always have the ingredients owing to licensing laws such as absinthe or different fortified wines like sweet vermouth or Lillet.
@@NoorSkullz that's your own fault, then. Let the bar do what the bar does.
Love your staple cheeky piano music with a jazzy twist. It really adds great little personality to your videos. And the perfect volume under your voice. Love it - dont change.
This is the perfect companion of a home mixologist for a quick guide to any drink on the fly. Thank you Leandro!!!
This might be the most helpful, straight to the point video I've ever seen. Well done.
Thanks!
I want every single bartender to be like this guy, extremely meticulous and well informed. Niceeee dude, you rock!
Thanks!
I want that too. As a matter of fact, i would like to be that bartender. Sadly, I neither get paid enough nor do I get supplied well enough to be.
i haven't seen a single "why is cocktail x not on the list?" comment yet. speaks volumes for your community. thanks a lot for your effort. this is a fantastic video!
I just got hired at a busy bar without any experience at all. I don’t even drink much at all. When I do, I order Jack & Coke because I don’t know cocktails.
This is my 4th time watching this all the way through. So helpful. 🙏❤️
Same actually lol (nightclub tho). Lucky for me its not really a fancy place customers just get gin tonics or redbull vodka
I’m in the same boat, I will try my best to learn what I can as fast as I can
A ơi, k cần kinh nghiệm vẫn đc làm ở busy bar hả a, a chia sẻ thêm đc k ạ
I'm actually watching this before an interview for a bartender position, no experience too😂
Most of it will just be shots with mixers, with some lemon drops and green tea shots sprinkled throughout. Good luck!
"8 to 6 mint leaves", that must've been one of the last drinks of the day. Great video!
I think thats one of the difficulties of making a video with specific recepies instead of just making the drinks. The "real" recepie calls for a fistful of mint leaves
Finally a Libation expert who understands the proper way to prepare a cocktail correctly. Also, love that you own up to your mistakes. Humbleness is a positive trait instead of ego in one who serves the public.
Going from 1 minute shorts to a 30minute marathon. Damn. I love the variety. Media for scrolling and media for binging. Love it!
I am purely non-alcoholic and I LOVE this video. The footage is clear and engaging, so clear and colorful. The instructions are easy to follow and the recipes included are appreciated. The sounds of the ice and the presentation of each drink is art to the eyes and ears.
Beautiful job, Barfly. 😊🍸
Thanks!
Great video, as a professional bartender myself it's cool to see the differences in specs across the globe. The thing that stands out to me is that over here in Europe, Belgium more specifically, a lot of the drinks use less sugar / simple syrup and more acidity. I often looked at the recipes calling for 22ml lemon and 22ml simple and went "huh, interesting, we use 30ml lemon and 20-22ml simple". Interesting stuff! I'll try out the sweeter versions when I'm back behind the bar
True. Some of these specs are a little different from what I'd do at work, the Martini has A LOT of Vermouth for example. And the techniques and presentations are different here and there, but this is absolutely a great video/list for anyone getting into cocktails either at home or as a profession.
Being in a craft cocktail bar I always come back to this video for a quick refresher.
It's crazy to me how much the daiquiri has evolved. 9 times out of 10 when people mention a daiquiri they do not mean a three-part cocktail, they are referring to a frozen, strawberry-flavored drink. That's wild
That’s a big cultural difference in America, frozen daquiris to go on every corner 💀
Is this why I’ve literally been told “you don’t want that” with a Jedi type hand wave when I ordered it? I even said classic just to make it clear. Got the hell outta that place quick
I told my cocktail waitress that I made my first daiquiri after working at this bar for 7 months, and she flat out said "how did you make a daiquiri, we don't have a blender", she assumed the strawberry slushy was a standard daiquiri
@@214bands8 that is literally only in Nola
It's quite annoying I have to specify, every single time, that I want the "standard one, no strawberry, no frozen". Sometimes, when I feel particularly bad, I don't add anything, I pretend to look somewhere else while it gets made, and then I "show surprise" to what the bartender gives me and I go: "I didn't say strawberry, I meant classic", and he has to make it again.
Man I've made all but like 8 of these drinks right here at home. And that's all down to you and Greg. Thanks for inspiring me to get a collection started!
Same, same.
Had to give you a shout out for a quality video that did not waste any time getting right down to business. Thank you for restricting all monologue to the subject at hand, and not talking about yourself. I also appreciate the rapid-fire editing. Perfect for 21st century attention spans. I have subscribed, and I look forward to more videos!
I always loved the "How to mix every cocktail" video by Epicurious so this video is perfect!
Ya, but he comes in hot with 50 and not 13 or whatever Epicuruious would do.
@@HansMaximum Actually, in the video I was referring to, he makes about 50 as well.
Leandro is a master presenter, think about all the people who contribute to an Epicurious video where this man has an editor/co-showrunner and himself. So well done, you know if you met this man IRL he would be making the drinks the same way he does online.
That was my go to video right when the pandemic started and I began to discover mixology. But Leandro got all the measurements right, when the Epicurean Guy didn't tell the measurementsafter the second or third cocktail. I enjoyed this video very much.
Thumbs up
@@NRF787 oh I didn't know that!
That's awesome!!! Usually I see "how to cut every fruit" type videos and those have 13 fruits we all know how to cut and 5 that nobody will ever buy (orange vs jackfruit).
I'll check it out.
I love all the little tricks like “the ol slappy poo” and “a little crushy pants”. True artistry :)
I've been making the mojito with your specs for the entirety of 2022, and it's 100% amazing. That being said, I find they go down really fast, so I started topping them with some tonic water just to have more volume to drink. The intensity of the flavour remains, which isn't the case if you top it with soda water. Either way, such a clutch summer drink!
bookmarked, saved, liked, incredible video. absolute perfection
It’s nice to see a Mai Tai made correctly. Even in some tiki bars it’s bastardized with fruit juices and an ovenproof float.
Is it lemon juice or lime juice? He said Lemon Juice but ended putting Lime Juice in the recipe at the end
Always love these overview type videos, it gives a great reference point both for going back to when making drinks at home, and for seeing where the basis of some of the more complicated drinks you cover is. Keep up the amazing work!
I think there was an editing error for the Vesper.
21:38 The video build only showed vodka and gin, but no Lillet Blanc.
The recipe card at the end showed Lillet Blanc.
The bottle of Lillet Blanc is visible on your bar so I assume you guys had intended to include the Lillet Blanc into the cocktail.
This is freaking perfect. There's some stuff I've not done, and even some I haven't got the ingredients for, yet it's fantastic to have a road map to widen the palate and overall knowledge of cocktails here at home.
¡Gracias!
Thank you!!!!!!!!! 🙏
This one was on my to do list too! 😃🎉🙌
You snooze, you lose 😁
Do it mate!
Why was, and not is. Did you make one already and is it uploaded to YT soon?
STEVE!!!!
Big Steve 🤛🏻
i always go through the classic cocktail playlist but u just compiled it into one video perfect :D
I don't love listicle videos, but putting all the classics in one place is amazing. Your inclusion of THE tiki drink is also another reason you're channel is tops. I'm excited to work my way through the 25 drinks I haven't tried yet.
Greg DiMonriva strikes again!
I used to hate gin but I was introduced to the gimlet and later the aviation and gin is my 2nd favorite spirit ( behind rum).
Gin is so slept on 😭
This is like the video bible of classic cocktails. Watched through the whole thing and saving it for future reference. I don’t think I’ll ever be able to stock the sheer amount of stuff in my home bar to make all of this (I mean, I might), but if I’m ever making a cocktail menu for a small party-as I’ve done a few times lately-this is a perfect place to go!
I would love to see a more pretentious list of 50 cocktails you don't really need to know but nice to have in your back pocket 😁
Irish Coffee
Hot Toddy
Penicilin
Blood & Sand
Zombie
Paper plane
Naked & Famous
French Martini
Hanky Panky
Bramble
Long Island
Bellini
Ramos Gin Fizz
Bloody Mary
Bloody Maria
Kamikaze
Blue Kamikaze
Baby Guiness
B52
Jäger Bomb
Brain Hemorrhage
Alien Brain Hemorrhage
El Presidente
Sangria
Mimosa
Brandy Crusta
Black Russian
White Russian
Rusty Nail
Rob Roy
Lychee Martini
Kentucky Mule
Irish Mule
Negroni Sbagliato
Mezcal Negroni
Sex On The Beach
Ranch Water
Skinny Bitch
Whisky Highball
Rum Old Fashioned
Godfather
French Connection
Screwdriver
Appletini
Clover club
Blue Lagoon
Tequila Sunrise
Lemon Drop
Doudou Shot
Shirley Temple
That's all I can think of now.
Purple hooter
This video is excellent! Would love to see something similar done with "Modern Classics" too.
Already planning it although not sure I’ll ever do 50 In one video again 😂
@@TheEducatedBarfly that's awesome, I look forward to it. And yeah, I feel like 50 would be much more difficult due to the sheer number of homemade ingredients you would likely need.
Because of you, Steve and Greg I've been making cocktails at home for over two years now (since pandemic started basically). I've basically taken something all 3 of you to my own skills and found my own style.
Also, did you and Marius drink all of these drinks in the end?
Woww that's very similar to what I did. I have a question for you: how do you keep track of the cocktails you want to keep making with so much 'input'. I've tried keeping a list, but it's not really working. Or is you're memory just very good?
I have the problem of falling back on the same 3/4 simple cocktails when I'm mixing at home, although I know there's so much more out there, but I just don't know how to keep track. Looking forward to you're answers:)
@@jellezegers I am in the same boat as yall. I started a note on my phone last year and have tons of recipes on there. I have everything organized by the spirit and just use the "find in note" feature since it's so long now
@@jordandale8085
I have a document I can search in aswell, but am still not inclined to try new stuff. Is there a specific way how you get over that barrier?
@@jellezegers be inclined to try new things
@@jellezegers i would really like to see the documentation
Gonna have to try some if these at home. Been getting back into making cocktails at home, made a few for my mom for Christmas because she used to live closer.(Have to travel upwards of 3 hours to meet a friend these days, 2024 has really separated things at 30 for me) Thanks for the video!
I'm so glad that you guys made this video! I'm saving it and gonna use it as a reference whenever I want to make a random classic cocktail
Thanks!
This is the video I've been looking for for months !!!! Thank you guys
This is wonderful and definitely keeping all those recipes !
Thanks again
This video still bewilders me as it's such a huge undertaking! Hats off to both you and Marius and impressive that you were able to get the thumbnail too 😁😁
Awesome to have all this in one simple video. Though note : The vesper didn't show the lillet blanc portion. Only in the final frame does it describe that it should be in there.
Yeah saw some comments.
Ah well gonna have to live with it 😂
Thank you for these videos life saver for me, I have two days to study and get ready for my bartending job I have little experience ❤️
Dude that side car recipe is delicious. I’ve been trying a lot of these drinks the past couple of weeks and they are all delicious!
Thanks!
This is helping me a lot to know the names of cocktails and the spirits since now I start to be a server and at fine restaurant.
Thanks a lot .
Amazing compilation and should be mandatory for all who call themselves a bartender! Thank you!
Thank you so much for this video! I’m currently training to becoming a bartender and this was so helpful!
Hey there’s a cocktail I reckon you’ll enjoy making.
It’s called the Japanese Slipper, and its a 3 ingredient, equal cocktail.
It’s 30ml midori, 30ml Cointreau, and 30 ml lemon juice. Shaken with ice, and strained into a nick and Nora glass, garnished with maraschino cherry
The only and best video about home bartending and bartending in general! One of your best since I follow you!!
Amazing!
(You skipped the lillet video for the vesper! And their is a great iteration of the Moscow mule called the Munich mule, replacing vodka with gin!)
There's also multiple bitter Italian liqueur you can use in a Negroni. (They're all red.) 5:35 That's my favorite way to make a Martini!
Great video! But in Brazil traditionally the caipirinha isn't shaken, but only muddled: add the lime wedges, add two bar spoons of sugar, muddle, add ice, add cachaça, stir a little and that's it.
Caipira means "hick", so caipirinha is "little hick".
yeah im aware. This was a creative choice on my part
Great video! Just and advice on the Mojito. Don’t take just the leaves. Throw two steams with the leaves two parts of lime then add 10 ml lime juice and smash it in the glass. Add 45 to 60 ml depending on the type of high ball glass you have (8onz will be the best glass) and stir everything. Then add ice, not crushed, and fill the Mojito with Sprite and stir again before garnish. And yes you read well, Sprite. Am 27 and I’ve been making mojitos since I was 15. That’s the best option. Also if you don’t have the Sprite and just have sparkling water just add 1 and a half spoons of white sugar before adding the pieces of lime. Just try it.
as a person who is not legally allowed to drink yet has an interest, this has been very educational and quite entertaining
lol
This is such a generous thing to share with us. Thank you and consider me SUBSCRIBED!
This is awesome, a one stop shop for so many great recipes. Started last night with the Jungle Bird since I had all the ingredients handy. It was great. Thanks for this!
That apron looks exactly like the same color and material besides the orange straps that I picked out to make my shop apron in my mandatory 1979, 8th grade Home Economics class. Which was basically girly crafts. So I chose sewing 🧵🪡 for that couple of months and got to wear that apron in the Wood 🪓 Workshop for the rest of the year.
Then in 1980 I started with Stick Welding 🥽 in Freshman Year. I used that apron for many tasks in my Dad's House and that thing still hung on the coat rack I made in 8th grade in the garage until 2011. It didn't crumble when I tried it on while cleaning the house out because Mom and Dad passed away and we sold the old house in Nj that I grew up in since 1972
THANKS FOR THE MEMORIES, all because of that blue denim apron you are wearing.
By the way, my pocket was in the same spot and the same size pocket.
This is awesome. Thanks for this quick go-to library. Saved.
Also, who is drinking all of these?!?
🤔
Though I'm a complete amateur and I will quite surely never achieve even half of those recipes, I'd like to send you a grateful 'merci' for making them so exciting. Greetings from France 🍷
“Slappy-poo” and “crushy-pants” are my favorite bar terms! Loved this video!
I recon I’ve made most of these cocktails at one time or another, but if I tried to make them back to back it would take me a LOT longer than a day, they would look like a dog’s dinner, and there’d be mistakes left right and centre,instead of the very few, not-even-real-mistakes you’ve highlighted here, so don’t be apologetic, you should be rightfully proud because this is a GREAT reference video! I’ve been a home cocktail enthusiast for quite a while, but unfortunately my brain can only remember equal parts cocktails without first checking the recipe - and I use this video a lot for this, it’s soooo helpful. Thank you!
Thanks!
Love the video! Any chance for a printable list in a Word or Excel doc? Would be awesome to get a hard copy, laminate it, and have it by my bar. Thanks for all the hard work!
“Thanks for all the hard work! ….but could you also do a bit of admin work, a Word doc, just for me? I mean, I could do it, but, y’know, I’m not embarrassed to ask you for some more free content. Thanks.”
😀Thank you bro of making 50 different types of cocktails it means a lot to me keep up the great work
I've just started out in this journey of fantastic drinks and I'm loving all your videos, specially this super cool thing you do with the orange or lemon peels (1:11) hahaha it's becoming your brand / touch for me!!
Edit: Also, since I'm seeing all these different types of cups, it would be great to see a cup / glass guide for beginners!
Rabbit ears!
2:25 what does Absinthe add to the flavor? and why do a rinse?
also, if the rim has "stuff" on it (like a Salted Rim), Do you drink it from that side?
You ask 5 bartenders to make you an old-fashioned cocktail, and each one will taste different(using the same bourbon).
Another incredibly helpful reference vid you've made here. There're a few in there I've somehow missed & need to try ASAP.
Amazing video, I can't imagine how long it must have taken to put together! Keep up the great work!
I just made this with spelt flour, because i could not find bread flour near me (I live in Norway) and OMG its amazing.
May I have a Brompton Cocktail please? (And make it a double.)
Going to a wedding with a open bar and I’m sure selection is basic. Perfect video to spice things up and try new drinks
Who's Drinking all of these? Please tell me you're not throwing these down the drain😂
Spoken like a true alcoholic 😂
I think for stuff like this, the crew gets them
If I could take only one cocktail video, it'd be this one. I've watched all your films and love what you do, cheers!
Thanks
This video will go to my Rewatch list to be used as reference. Thank you a lot! 🥃❤
I love all your videos. I check for new ones from you every day! I just gotta ask: Lemon juice for a Mai Tai? WHAT’S UP WITH THAT?
I just reviewed the video and Lime juice is listed in the ingredients, so maybe it was just an editing error. It does pose a question, however: Would it be sacrilegious to sub lemon juice for lime juice? I will bravely volunteer to try it. No need for applause, I’m doing it for science… AND FOR THE ADVANCEMENT OF ALL MANKIND. Cheers!
I've moved from an Old Fashioned being my favorite drink, to a Sazerac, and now to the Improved Whiskey Cocktail. My only issue is I have yet to go to a bar where I can just order one, without having to pull up a recipe to show them what it is. I've always thought part of the problem is the name...it needs a catchier name to break into the mainstream, I feel like!
I mean it is a pretty obscure classic so I’m really not surprised that it is hard to order. As for the catchier name…you got your work cut out for you! 😂
Sean, I went through the same progression. I rarely make old fashioneds at home anymore. My wife and I both prefer the IWC
I still tend to do Old Fashioneds or Sazeracs at home, but that’s mainly just because I haven’t gotten around to getting a bottle of Maraschino yet!
Cocktail history is rich! Thanks for showing us all.
I want an app that tells me which cocktails I can make with what I have at home. I want to enter what I have and it will recommend cocktails to me..
Check make a cocktail
Having spent three years perfecting the mojito and two years creating my own signature drink with mint, I've discovered that shaking the mint brings out an unpleasant bitter taste. Over-muddling can achieve the same effect. You should be muddling just enough to get all of the juice out of the limes. Adding more mint helps strengthen the mint flavor without needing to over-muddle.
I also like to use a 3/2 ratio of white rum to dark rum for a little added complexity, and using demurara or turbinado sugar makes a HUGE difference.
This is quite the labor of love! Thanks for this!
11:44 OMG as a brazilian i’m SO happy to see caipirinha here!
the video is AMAZING but just wanted to make a few corrections:
caipirinha translates to “little countryside pearson”!
and the really traditional caipirinha is done in one glass! using just the lime and the granulated sugar to muddle in order to extract the oils from the peel. then you add crackled ice and on top the cachaca, mixing it from the bottom to the top!
Only 6 minutes in and that is a lot of drinks, I wonder how long did it take to film all that?
But more important, where did all that booze end up? ;)
@@daniel.lopresti Yeah, that's why I think it did a long time to make, don't think they would throw away all that, so they most likely made like 5 or 10 per day
@@neoyankee ah you're probably right. I thought I noticed slightly different hair each time :)
Speed round. And........ GO! Never knew I needed this one, until now. Thanks!
Caipirinha translates to Little countryside lady
No idea if you will see this but for Aperol Spritz, it should be Ice First followed by prosecco and then aperol and soda. It does make a difference. That's the way aperol train people to make it
Imagine he was drinking each of these his self ☠️
So many places make these staple drinks so different. I cant stand a margarita thats 90% sweet and sour mix, but 9/10 thats what you get. It blows my mind! One place i worked for told me to stop making margaritas "my way" for guests when they ask for a good margarita because it "uses too many limes."
Not only are they they call drinks yet a gateway to all the small modifications that create a much larger library that is the congress of cocktails.
Only a few of us have time for a cubed sugar Fashioned. 👍🏻 Respect for those bars.
WOW! That video is a masterpiece man! May the RUclips gods hear me and please FEED THIS TO EVERY SINGLE LIVING SOUL ON EARTH!
DITTO!!!
Best cocktail how to video on RUclips
i love the longer form videos, I will say however that I think the music that comes on whenever the specs are on screen is a bit jarring, otherwise probably one of your best videos so far!
Quite the sprint! A few eccentricities up near the beginning, and a few of the historical briefs need updating, but the drinks look good. Hope you had a crowd present to drink them as you knocked them out!
Wonder what the eccentricities are?
@@TheEducatedBarfly Serving a Sazerac in stemware, putting a cherry in a tom collins, garnishing a Martini with an orange twist (I’m open, but I’ve noticed Martini drinkers tend to be set in their ways)… those were a few I remember.
I sure wish we could (re-)insert a couple genever drinks into the call drink mix, mainly the Gin Cocktail and John Collins.
Amazing video. I’m happy to say I employ most of these at my London bar. 🙌🏽 And your vid as a reference is a great training tool for my staff 🔥🔥
Great video, thanks for making it. I'd maybe not make add sound byte during the recipe screen though, feel like it takes away from the relaxed ambience you'd been creating over the building of the drink.
Great video man, took note of some of your ''references'', this video also gives ideas about forgotten treasures, knew that you know your business with pushing forward ''the aviation'' pleased me well. Personally I prefer the ''classic'' Derivan De Sauza approach to the caipirinhia and mojito. But great job 👍
Ah one thing I don't know if it's already mentioned here, but at the Mai Tai reference it says 1 1/2 Oz Jamaican rum, but in the complete list at the end of each cocktail it says 1 Oz Jamaican rum.
Guess we go for almost 2 Oz of spirit in each cocktail, so guess the 1 1/2 Oz will be the right?
Btw the Mai Tai is on the menu for this weekend, gonna try it the first time, so people who have any tips here, always welcome 👍✌️
Im going to try all of these tonight
Massive Respect to you
50 cocktails is not easy what u done
Hats off 💪🙏
On the Sazerac, it was initially made with Cognac until France was hit with parasite that made supplying cognac impossible. That's when rye whiskey was subbed in. Once cognac had become more readily available, the Sazerac evolved once more by blending both rye whiskey and cognac.
I use a 1 to 1 ratio, but I know a lot of places that do 1.5oz rye and .5oz of cognac.