@@joaquinrodriguezsala740 You don't need to chill the glass. In fact , most customers are not fans of that. If your proportions are correct, and you're mixing to assume the rate of dillusion as any professional bartender would, chilling the glass wouldn't make a difference in the taste of the cocktail.
Tim Sweeney, works in a super busy bar and does everything his job asks of him. Even creates drinks as head bartender. This is the experience I want when I walk into a bar. A person who knows their craft and can teach others. Perfection.
This guy's great. I feel like the original cut of this has gotta be like 2+ hours lol. He just gives me that sort of "professor who will talk for literally ever about his THING" kinda vibe. In the best way
I like this guy behind the bar. He's a cocktail nerd but really doesn't know it and most certainly won't admit it. He's a bit like me, but a pro. Also loved most of the cocktails he made here.
He just meant one doesn't taste better than the other due to technique 😂 That last one I am interested in though because of the raspberry puree/powder and the foam
I recommend starting with a simple whiskey sour (bourbon, lemon, simple syrup and egg white) before jumping into this more complex and expensive (mix liquors) cocktail.
I can tell you andre and tim are brad caliber of relevance please get a think tank around those 3 im a ba fan facts but dre brad tim the lady withthe grey part in the front and shorty that does make it fancy are the heavys no cap
Completely agree here and I've started chilling my glasses for almost all my cocktails (I used to just do it for coups). A lot of times for photography people won't chill glasses since it has that cloudy look and isn't crystal clear for the camera. That could be why they didn't do it here. I'm surprised he mentions the fine mesh strainer warming up a drink (it won't, and if your worried about it you could just keep it chilled) but didn't mention chilled glassware.
I've never heard of the Crimson Clover before here; one of my favorites is the Clover Club. Have you ever tried this with lavender bitters instead? Also, where or how do you get dried raspberry powder and what other ingredients can dried X powder be made with?
Never heard of a paper plane. Was gonna make it until he mentioned two ingredients I’ve never heard of lol. I feel like most bars where I live wouldn’t know how to make this unless it’s in a city at a cocktail bar
That's why he said most respected bars will know paper plane, not your local dive bars. You have to read between the lines, any high end bartender will have heard of a paper plane, its not exactly an unknown cocktail. Literally all of the ingredients of the paper plane are very common alcohol store ingredients.
Sweeney is an absolute world class bartender. Always wonderful to see him in a video!
yeah he does not chill the glass tho
@@joaquinrodriguezsala740 You don't need to chill the glass. In fact , most customers are not fans of that. If your proportions are correct, and you're mixing to assume the rate of dillusion as any professional bartender would, chilling the glass wouldn't make a difference in the taste of the cocktail.
Tim Sweeney, works in a super busy bar and does everything his job asks of him. Even creates drinks as head bartender. This is the experience I want when I walk into a bar. A person who knows their craft and can teach others. Perfection.
"A plague upon your house if you put a lime on your whisky highball" is going to be my go to statement
Lime is better than lemon for many things, but for gods sake: not whisky
Me, who has regularly drank whiskey highballs with ginger ale and lime for quite a while…😅 Maybe I should change it up!
No better bartender. Someone needs to hire this guy permanently to be on a show.
For real!
About 1 minute in, I said the same thing to myself. He is gold !!!!
Been waiting for him to come back !!!!! Dude is so amazing !!! Incredible personality and soooo talented !
He could be Adam Richman's brother lol.
Probably couldn't afford him
This guy's great. I feel like the original cut of this has gotta be like 2+ hours lol. He just gives me that sort of "professor who will talk for literally ever about his THING" kinda vibe. In the best way
wonderful show, please continue this cocktail series with sweeney, he is gold.
I’m Muslim and strictly non-alcoholic but I’m obsessed with anything this guy talks about lol
Pretty sure this guy would sort you out with an awesome mocktail
💀 Muslim you say what that ?
Eww
Mocktails are so hot rn
"A plague upon your house if you ever put a lime on there" = much thanks, Bartender Mercutio 😂
Such a pro. Explains things perfectly and the reasoning behind them. And love that he uses jiggers rather than free pour.
Fantastic details, love to hear his thought process. A full drink is sloppy not generous, love it.
WE LOVE TIM! So genuine, funny and an incredible craftsman. I've watched all the videos with him in it!
This guy is awesome. Voice, energy, knowledge… he needs his own show.
I really liked the tip about the mixing glass vs metal shaker , it makes sense.
Great to see his talent in front of camera being embraced
This guy needs a TV show. Diner Drive Ins and Dives but for bars around America
He keeps coming back. It’s great.
Entertaining and informative! I love watching a passionate craftsman!
Love this dude. Super fun to watch. Now i want a level 5 cocktail.
As a bartender in Chicago, I love how the craft goes into making cocktails.
That Crimson Clover though, Citrus, Port and Whiskey, you could not have done something more up my alley if you tried.
I'm in the mood for a Vieux Carre now! 🥃🥃
I see Tim Sweeney, I click, it's that simple.
The Legend is back again!
I cat get enough of this guy. Best cocktail vids
He explains everything really well. 💥
This guy is truly amazing!
Tim Sweeney is my hero.
Such a cool dude. I relly anjoy listening to him while he does what he dos
The coolest guy on RUclips! Cheers!
Seen three videos so far…love this guy
He needs his own channel.
This is such a wholesome comment section!
This series is great
Loved the vid! Would be great to see him do one of these with Gin based cocktails
+++ !!!
I thought amaro nonino is low abv but it’s actually 35% . Found that out the hard way 🥴 I like it with a large ice cube and orange twist 🧊🍊
I like this guy behind the bar. He's a cocktail nerd but really doesn't know it and most certainly won't admit it. He's a bit like me, but a pro. Also loved most of the cocktails he made here.
Arrogant yet likable. No really, always enjoy his segments.
Thanks, Tim! I loved this video!
When using the stamp, do you need to let the ice temper for a bit first or can you put it on the ice straight out of the freezer?
He's such a knowledgable bartender. This video needs to include his name on the title for sure! Cheers!
Ahhhh, whiskey and ginger ale is how I learned to drink whiskey! 💕🥃 In Ireland 🇮🇪
The details, it’s always the details. ❤
This guy is THE VIBE✨✨✨
0:42 Weigh it. It’s more exact when ingredients are weighed.
Literally nobody in the world is going to weigh a cocktail, not even 3 star japanese bartenders.
interesting drinks, thanks!
Level 1 looked nicer than anything I’ve ever had at a bar.
Loved you in "Tommy Boy" 😁
Awesome, as usual.
Thanks Brother! Great Video 👍. Tucson Arizona Desert 🏜️
More Sweeney, love this dude
Vieux Carré my favorite 😍
"Pebble Bar - Cocktail Book" by Tim Sweeney ... and Tim Sweeney RUclips Channel .... now !! tim !!! now !!!
This guy is awesome. 😎
Sweeney needs to start his own RUclips 🤘
At least I’m not the only one compelled to sing Raspberry Purée when I see it
level 6 cocktail: ramos gin fizz. i messed it up so badly last time i'm scared to try again lmao.
This guy is a star
Love your content 🎉🎉🎉❤❤❤❤
This channel has always been the greatest. We wish them well.
wow i'm an organic chemist and this guy really mirrors the little things that we do in the lab with the higher level cocktails,, so cool!!
Super lovely.
would love to go to this bar!! $20 cocktails are a bit much for me though 😭
I need to get to New York to drink a cocktail mixed by him.
Me, who has regularly drank whiskey highballs with ginger ale and lime for quite a while…😅 Maybe I should change it up!
Oh I miss my NOLA cocktails! Chicago too.
I love these
The paper plane is my kind of cocktail
Love this dude!
I want to see a level 6. 😄
On level 6, we introduce the element of fire. Hold on.
Sweeney 4 President
masterclass
He just meant one doesn't taste better than the other due to technique 😂
That last one I am interested in though because of the raspberry puree/powder and the foam
I recommend starting with a simple whiskey sour (bourbon, lemon, simple syrup and egg white) before jumping into this more complex and expensive (mix liquors) cocktail.
JohhnyDrinks should take some notes. This guy is legit.
Would love to see more of him please
Isn't Nonino 40% abv?
35%. He mis-spoke on nonino for sure, but most amaros are lower ABV.
"Plague upon your house" - immediate like.
I can tell you andre and tim are brad caliber of relevance please get a think tank around those 3 im a ba fan facts but dre brad tim the lady withthe grey part in the front and shorty that does make it fancy are the heavys no cap
I find it so funny that they post this 12 hours after Brads cocktail video 😂
More Tim Sweeney, goddamit!
I'll take the lvl 5 please.
This is the new Andy. Hella serious but also hilarious
Came here for level 1 😊
Paper Planes is named after the MIA song. I made a few last night.
I need to go to pebble soon lol
If you want them as cold as possible, why not chill the glass as well?
Completely agree here and I've started chilling my glasses for almost all my cocktails (I used to just do it for coups). A lot of times for photography people won't chill glasses since it has that cloudy look and isn't crystal clear for the camera. That could be why they didn't do it here. I'm surprised he mentions the fine mesh strainer warming up a drink (it won't, and if your worried about it you could just keep it chilled) but didn't mention chilled glassware.
I would love to see a compilation of alcohol free cocktails that aren't just a random mix of fruit juices.
10:18 I needed that 😢
💜
Port is where you add brandy to fermenting wine, fortifying it. Yeast cannot survive above 20% abv. Your description is a little incorrect. Cheers!
One word: Yum
do you guys think mr. sweeney is related to sydney sweeney
Guys, just pitch Sweeney as a youtuber, I want to meet him at the bar 🤣
Soooo.... Is he looking for a new student in his bar? Cuzzzz I'm down for the challenge :)
Cool to see Jonah Hill branching out.
🍸
I've never heard of the Crimson Clover before here; one of my favorites is the Clover Club. Have you ever tried this with lavender bitters instead?
Also, where or how do you get dried raspberry powder and what other ingredients can dried X powder be made with?
Yeah it seems similar to a Clover Club but with whiskey instead of gin. My favorite is also the Clover Club so I'm gonna have to try this one out.
Not sure this is how they got it, but I would just buy some freeze dried fruits and blend it up to make a powder.
He said it was a personal creation. Meaning don't go to another bar and assume they can replicate it or even know what it is.
sweeney is a guy you'd want to go for a drink with
Never heard of a paper plane. Was gonna make it until he mentioned two ingredients I’ve never heard of lol. I feel like most bars where I live wouldn’t know how to make this unless it’s in a city at a cocktail bar
Which two hadn’t you heard of? Most professional bartenders should know all of those ingredients :)
That's why he said most respected bars will know paper plane, not your local dive bars. You have to read between the lines, any high end bartender will have heard of a paper plane, its not exactly an unknown cocktail. Literally all of the ingredients of the paper plane are very common alcohol store ingredients.
I thought he was going to say"so now u know"
I only drink level 0, Whiskey Neat.
❤❤❤❤❤
A high ball is best with a Japanese whisky.
Completely agree.