@@TheEducatedBarfly since you two are so far away from each other, you could do a collab by kind of challenging each other. each of you give a set of ingredients to play with and come up with something, then make eachothers drink on your respective channels!
As a Canadian, I tip my hat to your Lot 40 shout-out. Nicely done. Another kinda classic Canadian cocktail I love is the Vancouver. 1.5 oz gin, 0.75 oz sweet vermouth, 0.25 oz Benedictine, couple dashes orange bitters, serve up with a lemon twist. Lovely botanicals. One of my favourites (yes, with a "u").
Must be an LA thing to worry so much about breaking the frame... I like it - shows authenticity. This channel and Steve are THE best channels for cocktails, IMO.
The combination of rye and Fernet bring out such complex flavours! I used Canadian Club and Rittenhouse, in trying this cocktail, twice. As a Canadian, I felt like I needed to try a Canadian rye! CC is a staple in Canada! Lot 40 is a fabulous!! I have to say, though, the strength of Rittenhouse, and how it stands up to other powerful spirirts, makes it a regular go to. This is a delicious cocktail and that herbal bitterness is a favorite for me!
Russell Johnson the industry Sour is one of those cocktails that is more than the some of its components - it somehow just works! Just like the Jagerita!
One of my favorite cocktail. Good job buddy. If you want to explore even more you can sub the simple syrup with maple sugar (not maple syrup). It's also delicious using a good quality Cognac. Cheers
I really like the cross pollination of yours and Steve's channel. Gonna do this one from your channel and the Galliano Sour from his channel tonight. Cheers!
I love your videos! They're so informative and relaxed, which is exactly what I want when watching tutorials. Just one comment about the different types of whiskey: Canadian Rye doesn't actually have to be made out of rye, it is simply called rye whiskey colloquially. As such, Canadian whiskey is sweeter and more mellow than American rye whiskeys, which is why Fernet is added (some bitterness to offset the sweetness). Also, oddly enough, the Toronto cocktail isn't very popular in its namesake. I've never once seen it on a bar menu in Toronto. Anyways, keep up the great work!
I'm not sure about Canadian whiskey in general, but I just made a Toronto with Canadian Club 100% rye whisky. As the label says, it is both smooth and rich.
Just tried one of these (using the exact same ingredients & specs in this video) and... it tastes kinda like a Cherry Ripe chocolate bar. It's subtle, but one of the first things I noticed. I like it!
To answer your question "To forget stuff or not forget stuff": you do you, Leandro and Marius. I'm on the side of "not forget stuff" but I will watch regardless.
Canadian Rye is usually a blend of corn whiskies and rye whiskies aged in separate used casks, while American Rye must be distilled from a majority rye mash bill and put into a new charred oak barrel (mash bills being the grain recipes, which aren't nearly as important in Canada due to their different laws and processes). The rye harvested in Canada is allegedly spicier, making the smaller percentage of rye still have a large impact on flavor, though many American ryes come from a 95% rye mash. Another consideration is the different climates of Canada and the US, as colder climates tend to mature casked spirits more gradually. (Have to credit to The Whiskey Vault for most of this info)
The most iconic and relevant Fernet cocktail is Fernet and coke or “Fernando”, so much soo, that 80% of the fernet produced in the world is consumed in Argentina, home of the fernet and coke.
Don't listen to him. Only in jest, they do. But, thanks, Now I have something to offer guests who, like me, have probably never heard of the "Toronto". I live in the GTA (Greater Toronto Area)
Hi Leandro, I was hoping you could do a Kirchwasser episode. I bought some of the stuff and DO NOT like it. I've also struggled to find cocktails that use it as a secondary spirit or in a way where its not overpowering.
Anytime I feel like making something new, I just google ‘educated barfly ’. And that’s how I ended up here tonight. Time to use that fernet in something that isn’t coke.
If you want to use Canadian whiskey for this cocktail, Alberta Premium's Dark Horse makes an absolutely unbeatable Toronto. If you're in the US, you can find it marketed as Alberta Rye Dark Batch Whisky. Unfortunately, you guys already had dibs called on 'Dark Horse.'
@@TheEducatedBarfly Of course, my man. I will say, though, that I shuttle between .5 and .25 the oz of fernet when using Dark Horse, depending on who I make the Toronto for. It's definitely more delicate, especially when compared to Rittenhouse, but has some unreal flavour when you let it shine. I'm sure you'll see what I mean, if and when you snag a bottle. Cheers!
@@TheEducatedBarfly It's great. I've been making Toronto cocktails with maple syrup for a year or two. I got the idea from a discussion on another RUclips channel that had nothing to do with making drinks.
I think I'm not down with this one. My impression is that it's overwhelmingly bitter. Like listening to "Noise Music", I would have to be in a particular mood. The whiskey I tried it with was "Ragtime Rye". And I skipped the garnish, but I can't imagine it would have made that much of a difference.
@@TheEducatedBarfly Oh, yes. It did make a world of difference. More than that, I did not have a clean Nick & Nora, so I put it in a big-ol' red-wine glass, so the orange notes were front-and center. At first I still thought I didn't like it, but by the end of the cocktail I was and am a fan. Thanks for the tip, man!
Absolute legend Leandro! Thanks for the shout out!! One day in the future we’ll definitely have to collaborate..
Steve the Bartender yes! We have to! Love your show man thanks for all of the love!
@@TheEducatedBarfly since you two are so far away from each other, you could do a collab by kind of challenging each other. each of you give a set of ingredients to play with and come up with something, then make eachothers drink on your respective channels!
@@TheEducatedBarfly unlessss, you wanna just go to aus cause that'd be fun.
Love both of your channels!
So nice, sending out the love and having such a good time in a friendly way! I love that! We all need for "niceness!!"
Two awesome channels. May you both continue to grow and keep bringing us great cocktail recipes and tutorials
Thanks Care Bear Stare!
As a Canadian, I tip my hat to your Lot 40 shout-out. Nicely done. Another kinda classic Canadian cocktail I love is the Vancouver. 1.5 oz gin, 0.75 oz sweet vermouth, 0.25 oz Benedictine, couple dashes orange bitters, serve up with a lemon twist. Lovely botanicals. One of my favourites (yes, with a "u").
Awesome to see love between 2 of my favorite cocktail channels.
Came here via Steve! Awesome vid, mate!
Must be an LA thing to worry so much about breaking the frame... I like it - shows authenticity.
This channel and Steve are THE best channels for cocktails, IMO.
warren vosper cheers!! 🍻
The combination of rye and Fernet bring out such complex flavours! I used Canadian Club and Rittenhouse, in trying this cocktail, twice. As a Canadian, I felt like I needed to try a Canadian rye! CC is a staple in Canada! Lot 40 is a fabulous!! I have to say, though, the strength of Rittenhouse, and how it stands up to other powerful spirirts, makes it a regular go to. This is a delicious cocktail and that herbal bitterness is a favorite for me!
Woah that's so cool, im from Toronto and I never knew about this cocktail
Steve the bartender showed me how to make the Industry sour which was interesting. Green chartruese, fernet and lime
Russell Johnson the industry Sour is one of those cocktails that is more than the some of its components - it somehow just works! Just like the Jagerita!
One of my favorite cocktail. Good job buddy. If you want to explore even more you can sub the simple syrup with maple sugar (not maple syrup). It's also delicious using a good quality Cognac. Cheers
lejukebox I definitely try for sure!
Cheers to Steve the Bartender and The Educated Barfly 🍸 the two best youtube channels 👍
Cheers Paul! 🍻
Sounds similar to one of my favorite cocktails: 2 oz bourbon + 1 oz Averna over ice. So simple, yet complex and delicious.
I really like the cross pollination of yours and Steve's channel. Gonna do this one from your channel and the Galliano Sour from his channel tonight. Cheers!
Nice one LL Cool Martine!
I love your videos! They're so informative and relaxed, which is exactly what I want when watching tutorials. Just one comment about the different types of whiskey: Canadian Rye doesn't actually have to be made out of rye, it is simply called rye whiskey colloquially. As such, Canadian whiskey is sweeter and more mellow than American rye whiskeys, which is why Fernet is added (some bitterness to offset the sweetness). Also, oddly enough, the Toronto cocktail isn't very popular in its namesake. I've never once seen it on a bar menu in Toronto. Anyways, keep up the great work!
jared levy hey thanks for all the info!
I'm not sure about Canadian whiskey in general, but I just made a Toronto with Canadian Club 100% rye whisky. As the label says, it is both smooth and rich.
Just tried one of these (using the exact same ingredients & specs in this video) and... it tastes kinda like a Cherry Ripe chocolate bar. It's subtle, but one of the first things I noticed. I like it!
BRING BACK THE GIANT SPOON
At 1:56, you were about to say 'Canadia,' weren't you?
I don't love a lot of Canadian whisky, but I do love me some Lot 40.
Thanks for the vid sir.🍸
Great video, im just wondering, can I use fernet branca in a regular old fashioned as the bitters ?
Yes. Yes you can
To answer your question "To forget stuff or not forget stuff": you do you, Leandro and Marius. I'm on the side of "not forget stuff" but I will watch regardless.
Steve is great!
😊 shucks Rocky!!
Canadian Rye is usually a blend of corn whiskies and rye whiskies aged in separate used casks, while American Rye must be distilled from a majority rye mash bill and put into a new charred oak barrel (mash bills being the grain recipes, which aren't nearly as important in Canada due to their different laws and processes). The rye harvested in Canada is allegedly spicier, making the smaller percentage of rye still have a large impact on flavor, though many American ryes come from a 95% rye mash. Another consideration is the different climates of Canada and the US, as colder climates tend to mature casked spirits more gradually.
(Have to credit to The Whiskey Vault for most of this info)
Im subbed to both Steve and Leandro! Both make great vids.
Thanks!
Steve the bartender is great
Too kind Nicolas! 😆
The most iconic and relevant Fernet cocktail is Fernet and coke or “Fernando”, so much soo, that 80% of the fernet produced in the world is consumed in Argentina, home of the fernet and coke.
I do like the Toronto cocktail in deed. However, I always thought this was mixed with maple syrups instead of simple syrup.
I don't know why "cocktails colon.... how to mix them." was so funny to me just now but it was. :D
It's really not that important, but as a Canadian I have to inform you that the second T in Toronto is not pronounced.
Drunken Master II oh thanks good to know!
Don't listen to him. Only in jest, they do. But, thanks, Now I have something to offer guests who, like me, have probably never heard of the "Toronto". I live in the GTA (Greater Toronto Area)
@@MrGulf4 Are you saying I'm wrong?
Until you can pronounce Saskatchewan, Winnipeg, and Newfoundland, I will not endorse anything that caters to the ego capital of Canada
@Pillip Ino What is this about?
Waiting for the day when you forget the mixing glass,...but too late.
Hi Leandro, I was hoping you could do a Kirchwasser episode. I bought some of the stuff and DO NOT like it. I've also struggled to find cocktails that use it as a secondary spirit or in a way where its not overpowering.
Alex Pierce I have not played with Kirschwasser much but I’m up to the challenge! R&D mode activated!
My fave!
che y alla en Toronto se consigue le fernet?
Anytime I feel like making something new, I just google ‘educated barfly ’. And that’s how I ended up here tonight. Time to use that fernet in something that isn’t coke.
Nice! Love that we’re getting to the point where we’ve got so many recipes you can do that!
Canadian Club Rye is like $11.99/fifth in PA Wine & Spirits, right now.
I hope they sell Fernet in Toronto... Can't get fernet branca in Montreal, wich is like 3 hours away 😣
Is the fernet that luxardo makes any good?
Yes it's great!
Steve linked me to Barfly. Way to help each other out. 👍🏾
Steve's a good guy. Thanks for watching.
Great video, but if you ever come visit we pronounce it Tuh-RONN-oh.
Ernesto Smiley thank you! Good to know I had no idea!
If you want to use Canadian whiskey for this cocktail, Alberta Premium's Dark Horse makes an absolutely unbeatable Toronto. If you're in the US, you can find it marketed as Alberta Rye Dark Batch Whisky. Unfortunately, you guys already had dibs called on 'Dark Horse.'
Jake Roberts gotta check it out if it’s available to me in the states! Thanks!
@@TheEducatedBarfly Of course, my man. I will say, though, that I shuttle between .5 and .25 the oz of fernet when using Dark Horse, depending on who I make the Toronto for. It's definitely more delicate, especially when compared to Rittenhouse, but has some unreal flavour when you let it shine. I'm sure you'll see what I mean, if and when you snag a bottle. Cheers!
I like to make a Toronto with maple syrup instead of simple syrup.
seems fitting, let us know how it turns out :)
@@TheEducatedBarfly It's great. I've been making Toronto cocktails with maple syrup for a year or two. I got the idea from a discussion on another RUclips channel that had nothing to do with making drinks.
'Streauth.
I think I'm not down with this one. My impression is that it's overwhelmingly bitter. Like listening to "Noise Music", I would have to be in a particular mood.
The whiskey I tried it with was "Ragtime Rye". And I skipped the garnish, but I can't imagine it would have made that much of a difference.
The oils from the peel do make a world of difference you should Try it with The oils expressed over the drink
@@TheEducatedBarfly Ok! I will give it another go and report back.
@@TheEducatedBarfly Oh, yes. It did make a world of difference.
More than that, I did not have a clean Nick & Nora, so I put it in a big-ol' red-wine glass, so the orange notes were front-and center.
At first I still thought I didn't like it, but by the end of the cocktail I was and am a fan.
Thanks for the tip, man!
You should substitute the simple syrup with maple syrup for an even more Canadian Toronto cocktail.
Aren't the Angostura Bitters a bit redundant since Fernet-Branca is a Bitter?
You’d think so but the Ango really comes through in this one
#stirskyandhutch
It appears that the only thing you forgot was to take a shower before recording the video.
Proof? Why not just say 38% or 60% . When you change to common sense metric then learn % as well.
The idea behind “proof” is a British invention....
@@TheEducatedBarfly Proof it? Sorry I drink and have moods. Ferna was my Dad's top 5. I don't handle alcoholism as well as him.
Steve's Australian????? I thought he just had a cold.
Nah, he's a good man.
Thanks for forgetting something. It just didn't feel right til you did.
Lol, I did in a few of my recent vids actually 😆
I knew it!!
Appreciate the response~