I really want to thank you guys; about 18 months ago, during quarantine, I started making cocktails at home following first H2D and then your videos, and I've really learned so much from you guys. I just got hired for my first job as a bartender at a luxury hotel bar in my city, and even though it's a really steep learning curve for someone with no bar experience, I can tell how much knowlegde of cocktail theory, history and technique I've picked up from watching this channel. So thank you so much! It literally changed my life.
OMG OMG OMG!!! I was given a subscription to Shaker & Spoon in January 2018. I started watching your channel intermittently after that to learn more because I started getting into my own thing. I became a regular on your channel on.... Well, you would know better than me, but I want to say early 2019?? That spring I was talking with one of the partners that started S&S (the guy that taught me to like Campari by making my Negronis 2:1:1 and adjusting over time) and I mentioned you to him. He said he'd check you out because he was always looking for new bartenders tho collaborate with I've been sad that there has not been a collab, but figured there was a reason. Point is - I'm glad the two biggest reasons I have a decent bar (140+ bottles) and love to try new cocktails are finally getting together. I just hope you make a drink for them someday. Because I am a long time subscriber of theirs and have kept it up. Excellent cocktails, and a bonus is there are chats with the likes of Sother Teague!
Fresh orange juice is worth trying in every sour cocktail IMO. My favorite is with a reposado margarita. No need for triple sec. it comes out so much fresher and more lively. Extra juice in the mix boosts the gravity and mouthfeel too.
Will definitely try this one! I have also added 15ml Pierre Ferrand Curacao to the "standard recipe" at several occasions and always liked it that way.
Holy... I've tried it as soon as I finished this video.. it's.. amazing! Definitely my new go-to recipe for Whiskey sours! I love it! Hope I can stop before the Whiskey is empty.. :b
Whiskey sours are always garnished with an orange and a cherry i feel, so i had the idea of adding orange juice and a tinny bit of maraschino cheery juice, really gives it a nice change to the original whiskey sour
I use an 8in bread knife for fruit all day everyday. After years of working in kitchens, you learn to be aware of your surroundings… and you use your calls; “behind-Sharp!!” I find the serrated edge knives are better for fruit
My personal spec involves misting the top of the cocktail with orange bitters. Orange just goes together so well with whiskey that incorporating a little into every cocktail (however you do it) elevates it so much.
Love my shaker and spoon boxes! My only issue is keeping up with them. Usually try to share them with the wife so finding time we are both in mood to try new delicious cocktail can be hard. I have the Mezcal box sitting waiting to be made right now!
I can confirm rich simple syrup does not last forever. I moved, and found an old batch that was crammed in the back of my bar fridge and entirely forgotten about. It had formed crystalline structures all up and down the sides of the bottle. With that said i tried a teaspoon of it just to see what it would taste like (probably not safe) but the part that had not crystallized tasted totally fine!
If your sugar syrup crystalizes all you have to do is lightly heat it and it’ll be just fine to consume. It won’t last FOREVER but should be good for about 6 months
Whiskey Sour is one of my favorites at the home bar, simple ingredients and easy to make. I'm curious how this orange version would play with a hint of smoke, maybe half islay, half bourbon. Only one way to find out!
excited to try this one! oddly enough amonsgt all the sours, the whiskey ones are my least favorite. I suppose cause i prefer it more spirit forward and i find the sour sorta just muzzles that whiskey flavour. Although your video on Morgenthalers Bourbon renewal is excellent, because i feel like it showcases that creme de cassis! Anyways, this recipe looks great cause it adds a little something and doesnt require a huge prep :) to the bar!! (well not now, its 10:00 am for me haha)
I’ve made this recipe and I dig it, but it makes a spicier drink than I want my whiskey sours to be. I prefer bourbon for these, I want my sours to be friendly and refreshing.
Would subbing rye for scotch or bourbon be too much of a disservice to this cocktail? I don't have rye whiskey available, but the addition of orange sounds really good
Adding a touch of orange juice might be a Los Angeles thing. I came across a recipe for something called a Grand Manhattan, which is a Manhattan with orange liqueur and a touch of orange juice. (It's pretty good) The article said it originated at the Biltmore Hotel, but it's not something on their Internet-published cocktail menu. It has the feel of.something from the golden age of Hollywood cocktails, but I couldn't find out anything about it. (I even emailed the Biltmore, but they didn't respond. It was sometime in 2020, so they might not have had anyone around to reply to random emails)
Hi Leandro, have been contemplating the newish manual citrus juicer you have been using for a few months. Saw the link below. Is that the same brand you are using? There are several cheap versions out there.
I’m not on discord. I clicked through all the links looking for that Boston shaker set. Is there a separate link available? I don’t see it at amz or edbfly stores.
Where did the idea of shaking an egg white cocktail slow, for many minutes come from? I've heard a few swear by this process, but I've always vigorously shook Egg White cocktails (Dry and Wet shakes).....
This is eerily similar to How To Drink’s version of the Ward 8, which he amended from the original because he correctly discovered that the original recipe for the Ward 8 looked and tasted disgusting. He used blood oranges.
LOL who made up that thing about why bartenders use a paring knife ? that's funny because a kitchen is often more tight with more people than most bars. bartenders use a paring knife because it's the proper knife to use for fruits and vegetables. that's what it was created for.
@@lxxwj It's called a "Jean Harlow" and it's awesome no matter what bitters you use, and changing bitters changes the whole character of the drink making it a great way to showcase or highlight different bitters. My own personal favorite is Woodford Reserve chocolate bitters. When you make a gin martini, all I can taste is the gin (which I don't care for), and it's a good way to show off different gins.
They have them on amazon for decently cheap. I got one it is great. Can't post link here. The Discord is the perfect place to get this answer, if you haven't already joined :)
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
I really want to thank you guys; about 18 months ago, during quarantine, I started making cocktails at home following first H2D and then your videos, and I've really learned so much from you guys. I just got hired for my first job as a bartender at a luxury hotel bar in my city, and even though it's a really steep learning curve for someone with no bar experience, I can tell how much knowlegde of cocktail theory, history and technique I've picked up from watching this channel. So thank you so much! It literally changed my life.
Awesome! Glad you got so much out of the channel and it’s pretty high praise from you! Thank you and you’re welcome!
If you haven't already come join the Discord! Bunch of people on there always willing to help each other out!
This is so amazingly cool! Huge congrats to you. You got this. 😊
Wow! Congratulations!!
same here but 7 months ago started with HTD and then Barfly and then who knows
This is balanced. My favorite whiskey sour by far! Wild turkey 101 Rye and the 1/2oz orange rocks this cocktail!
Thanks for the recipe!
OMG OMG OMG!!! I was given a subscription to Shaker & Spoon in January 2018. I started watching your channel intermittently after that to learn more because I started getting into my own thing. I became a regular on your channel on.... Well, you would know better than me, but I want to say early 2019?? That spring I was talking with one of the partners that started S&S (the guy that taught me to like Campari by making my Negronis 2:1:1 and adjusting over time) and I mentioned you to him. He said he'd check you out because he was always looking for new bartenders tho collaborate with I've been sad that there has not been a collab, but figured there was a reason.
Point is - I'm glad the two biggest reasons I have a decent bar (140+ bottles) and love to try new cocktails are finally getting together. I just hope you make a drink for them someday. Because I am a long time subscriber of theirs and have kept it up. Excellent cocktails, and a bonus is there are chats with the likes of Sother Teague!
Fresh orange juice is worth trying in every sour cocktail IMO. My favorite is with a reposado margarita. No need for triple sec. it comes out so much fresher and more lively. Extra juice in the mix boosts the gravity and mouthfeel too.
Hmmm I gotta try that
Will definitely try this one!
I have also added 15ml Pierre Ferrand Curacao to the "standard recipe" at several occasions and always liked it that way.
Holy... I've tried it as soon as I finished this video.. it's.. amazing! Definitely my new go-to recipe for Whiskey sours! I love it!
Hope I can stop before the Whiskey is empty.. :b
Whiskey sours are always garnished with an orange and a cherry i feel, so i had the idea of adding orange juice and a tinny bit of maraschino cheery juice, really gives it a nice change to the original whiskey sour
I use an 8in bread knife for fruit all day everyday. After years of working in kitchens, you learn to be aware of your surroundings… and you use your calls; “behind-Sharp!!” I find the serrated edge knives are better for fruit
Orange pairs so well with whiskey in general. I have been making a similar spec for years now.
I tried this with Knob Creek 100 rye and it is very tasty. Thanks for the recipe guys!
My personal spec involves misting the top of the cocktail with orange bitters. Orange just goes together so well with whiskey that incorporating a little into every cocktail (however you do it) elevates it so much.
I don't know what magic that touch of orange juice adds, but it makes this a drink a banger.
Love my shaker and spoon boxes! My only issue is keeping up with them. Usually try to share them with the wife so finding time we are both in mood to try new delicious cocktail can be hard. I have the Mezcal box sitting waiting to be made right now!
I usually used orange and lemon for my sour. Love it
"You keeping the shirt open" Haha Marius.
I am a huge fan of the Whiskey Sour and this is such a good variation.
I can confirm rich simple syrup does not last forever. I moved, and found an old batch that was crammed in the back of my bar fridge and entirely forgotten about. It had formed crystalline structures all up and down the sides of the bottle. With that said i tried a teaspoon of it just to see what it would taste like (probably not safe) but the part that had not crystallized tasted totally fine!
If your sugar syrup crystalizes all you have to do is lightly heat it and it’ll be just fine to consume. It won’t last FOREVER but should be good for about 6 months
scoured through the links for your used tools, but cant find the knife that you showed off, have a link for it?
I think that would be considered a utility knife!! Love my utility knives/petties for small stuff like citrus and aliums!
That knife is fly. But I don't see it listed at Barfly.
If the lemons aren't chopped with a two-handed battle Axe, I don't want it
Whiskey Sour is one of my favorites at the home bar, simple ingredients and easy to make. I'm curious how this orange version would play with a hint of smoke, maybe half islay, half bourbon. Only one way to find out!
excited to try this one! oddly enough amonsgt all the sours, the whiskey ones are my least favorite. I suppose cause i prefer it more spirit forward and i find the sour sorta just muzzles that whiskey flavour. Although your video on Morgenthalers Bourbon renewal is excellent, because i feel like it showcases that creme de cassis! Anyways, this recipe looks great cause it adds a little something and doesnt require a huge prep :) to the bar!! (well not now, its 10:00 am for me haha)
Was that an ad timer?
Rate that 👌
I’ve made this recipe and I dig it, but it makes a spicier drink than I want my whiskey sours to be. I prefer bourbon for these, I want my sours to be friendly and refreshing.
Gonna try tonight. Cheers
Leandro changed his egg cracking technique 👏🏻
The link in the comments for the tins don’t seem to be the same one in the video?
The DR has gone full flare! Look out Vlad! Definitely on the list to try!
Would subbing rye for scotch or bourbon be too much of a disservice to this cocktail? I don't have rye whiskey available, but the addition of orange sounds really good
Bourbon would be totally fine
Bourbon works. So does scotch :)
Link for the knife?
Great Cocktail…. Is there a receipt for your Rich Simple Syrup 😉
2 parts sugar to one part water. Hence 2:1.
Adding a touch of orange juice might be a Los Angeles thing. I came across a recipe for something called a Grand Manhattan, which is a Manhattan with orange liqueur and a touch of orange juice. (It's pretty good) The article said it originated at the Biltmore Hotel, but it's not something on their Internet-published cocktail menu. It has the feel of.something from the golden age of Hollywood cocktails, but I couldn't find out anything about it. (I even emailed the Biltmore, but they didn't respond. It was sometime in 2020, so they might not have had anyone around to reply to random emails)
Have you done full hands painted nails? Suits you!
Now all I need is some whisky to make this drink =D
Nice, has anyone tried the whiskey sour with curacao subbed in? Seems like it would capture the orange flavors as well
Hi Leandro, have been contemplating the newish manual citrus juicer you have been using for a few months. Saw the link below. Is that the same brand you are using? There are several cheap versions out there.
amzn.to/3GhI3GB This should be the version
@@TheEducatedBarfly did your juicer come with this paper like filter bags?
Because the one with the link you are send does.
What's with the golden nail?
Because i like it
I dont press/esquize the oranges. Because the oils affect the taste. Or its expected to get some oils in the orange juice? Salud🍻🇲🇽
that's only true if you if try to squeeze too much.
Where can I find that knife? I can’t find it on the barfly mixology gear site!!!
Here’s a link: Mercer Demascus 5" Bar Knife: amzn.to/3E2fgUj
Thanks
Do you have a link for that new weighted shaker?
I’m looking also. Don’t see anything in the links or on discord. Lmk if you find it.
I’m not on discord. I clicked through all the links looking for that Boston shaker set. Is there a separate link available? I don’t see it at amz or edbfly stores.
I got on discord. Still can’t find the shaker. Thoughts?
Lovely glass! Where to get it from?
It your glassware line from Amehla you can get them here amzn.to/3BFQOXz
I do 2 ounces whiskey, 1 ounce lemon, and 1 ounce simple. I guess it is more of a Whiskey Lemonade lol
Should have unbuttoned one more button vs buttoned up 😬😎
Where did the idea of shaking an egg white cocktail slow, for many minutes come from? I've heard a few swear by this process, but I've always vigorously shook Egg White cocktails (Dry and Wet shakes).....
This is eerily similar to How To Drink’s version of the Ward 8, which he amended from the original because he correctly discovered that the original recipe for the Ward 8 looked and tasted disgusting. He used blood oranges.
Mmmmm my favorite!
Niiiicce. Love a tasty Rittenhouse bevy. Must try. Cheers!
If you use orange juice isn’t that a stone sour
You talk about how weighted and "heavy" those shaker tins are, and we don't get a metal shake? What have I just witnessed...
That looks like a meyer lemon. AmIRite?
LOL who made up that thing about why bartenders use a paring knife ? that's funny because a kitchen is often more tight with more people than most bars. bartenders use a paring knife because it's the proper knife to use for fruits and vegetables. that's what it was created for.
"Can you REALLY improve a Classic?" yes, it happens every time someone replaces the gin in a martini with rum.
now that is a terrifying thought. that being said, i bet some rhum agricole blanc would go great with dry vermouth
"Why would you say something so controversial yet so brave" and correct I might add 😅
@@lxxwj It's called a "Jean Harlow" and it's awesome no matter what bitters you use, and changing bitters changes the whole character of the drink making it a great way to showcase or highlight different bitters. My own personal favorite is Woodford Reserve chocolate bitters. When you make a gin martini, all I can taste is the gin (which I don't care for), and it's a good way to show off different gins.
Where can I get that metal juicer you showed? With the press
They have them on amazon for decently cheap. I got one it is great. Can't post link here. The Discord is the perfect place to get this answer, if you haven't already joined :)
amzn.to/3rqWUGz tools are also listed in the video description and our Amazon store has all the stuff we use
Thank you! I’m new to home bar cocktails and I am loving your channel. My first drink was your amoretto sour and my wife and I are loving life.
@@TheEducatedBarfly can’t find the link to the weighted shaker you use in this video. A few others are also looking.
'stab somebody by "accident" '.... riiiiiiiiiiiight