Tried this one a few nights ago with Laird's bonded and Cocchi di Torino. It was pretty good. Picked up a bottle of the Vya sweet vermouth while I was out today. Very different and much improved. It plays much better with the Fernet. On its own the Vya is pretty nice. Not as sweet as Cocchi. Not nearly as bitter as Punt e Mes. Will definitely have to try it in some other cocktails.
A few years ago I created an Applejack/Cocchi Vermouth di Torino Manhattan variation I called the Sweater Weather. Not bad, but kind of too mild and flat. I think I’ll revisit that with the Luxardo Maraschino. But I’ll also try this cocktail too. The revelation that the Vya vermouth had a spearmint element was good solid intel. Thanks.
@@CraftyChicken91 Did you bring the whole jar, with pickles? You have a snack right there! There must be some sort of pickle back cocktail that incorporates vinegar juice/pickling liquid in to the mix.
I love Meehan and how cerebral he is. If you have never seen his TED Talk - just Google Jim Meehan and TEDXRVA I loved my visits, years ago, to PDT, and I had read about his parting. He is one of my favourite bartenders, when I think of places I have visited, and the amazing cocktails made for me! Such phenomenal experiences! Jack McGarry at the Dead Rabbit is also mindblowingly fabulous! To see them bartending and their artistry was spectacular! I adore any Manhattan variation. The Newark is delicious! Love it! I am all about herbal and bitters, so the Fernet and Vya Vermouth, both help hit that note perfectly!! I have seen Meehan speaking about how Vya helps add a bitter element.
Something else to go with my Lairds (besides a Star cocktail)... Will try this weekend.... Have some Carpano Antica Formula at home, but you're right, that would result in a completely different cocktail. Vya it is.. On an aside, keep making cocktails appropriate for the season. As much as I like Tiki Drinks, something like the Newark is perfect for a January in New England....
my favorite cocktail is the brooklyn but for some reason fernet reminded me of the smell of driving through newark so it’s kind of a spin on a Brooklyn with fernet as the amber picon
I'm sure the cocktail is fantastic but I'd not really looked into the show notes before and I just noticed your apron is from Stagger Lee Goods. That name is a deep rabbit hole one could think of as a bit like the musician allegory to the Aristocrats joke and stand up comedy. Lots of artists have told one version or another of a story that goes back to a murder that happened in St. Louis in the 1890's. Cool name for an apron manufacturer, for sure.
I made this with Carpano Antiqua and I get a strong spearminty flavor like you mentioned. So I’m guessing the sweet vermouth and Fernet combo will do that
I usually only make Manhattans for my father in law, but I like cocktails with Applejack so I will have to try this. Maybe try to garnish with a cherry.
7:40, "Oh man, I'm in danger of drinking the whole damn thing." No sir, you are in no danger, enjoy and drink the whole damn thing. Thank you for another fantastic tutorial!
I've often used Vya in place of Carpano Antica in drinks, although I haven't done a side-by-side comparison (hmmm...sounds like a weekend project). Vya's dry vermouth made a very good impression on me. Mainly in classic martinis paired with Hendricks.
Great video, Leandro. Unrelated to the video, but what do you think of making cinnamon syrup with simple syrup and ground cinnamon rather than cinnamon sticks? Just wondering since I don’t have sticks.
Matthew G making cinnamon syrup with ground cinnamon is problematic as the powder doesn’t mix well and makes an almost snot like syrup consistency wise
The Educated Barfly Thanks for the advice! I ended up trying it out to see. Heated up just water, added cinnamon, let it steep for 15 minutes, filtered the grounds out, and then added sugar and heated to dissolve. Little more complex than simply taking cinnamon sticks out but it worked 🤪
This looks fantastic. I think this has definitely tipped the scales for me to finally buy a bottle of Laird's. So, I'm looking for guidance on the vermouth. I've never seen the Vya around here, but I have bottles of Cocchi di Torino as well as Punt e Mes. Anyone want to weight in as to which I should try?
Cocchi torino will work great as will Dolin. Punt e mes is actually a vermouth/Amaro blend although I can see it working too but it’s got a very different flavor profile
@@TheEducatedBarfly Drinking it now! I used Laird's, Maraschino, Fernet-Branca, and Cocchi di Torino. It's better than I even imagined. I just bought a bottle of spiced apple bitters, and so after I drank about half of the Newark, I added a small dash of the apple bitters, and it really enhances the fruit in the nose. This is a keeper!
@@TheEducatedBarflyChiming in to say I stole as many sips as possible of this delicious concoction! I love how the Maraschino props up that spectacular spearmint finish from the Fernet Branca!
Super super excited to try this cocktail, I’m from New Jersey so trying a cocktail named after one of our major cities is pretty neat. But, the bar I work at does not carry Fernet. As badly as I want to make this to spec, would there perhaps be another amaro that I can use that is similar to Fernet??
Fernet is a category and there’s a lot of different ones but would be hard to equate the flavor I guess Braulio would come close but if you don’t have Fernet I’m assuming you wouldn’t have Braulio either :/
The Educated Barfly au contraire, Braulio is actually a true staple at my bar. Not only do we use it in our variation of a Paper Plane but the bar manager keeps it in stock not only for himself to enjoy but for the staff included. It is hands down my favorite amaro to date. Great recommendation, super excited to create this!
Bear with me here as I’m sure this sounds like the stupidest idea ever, but: I think you should do a quick episode dedicated to the dangers of alcohol and encouraging people to seek help if they think they have a problem. I don’t think it’d detract from your channel at all; in fact, I think it’d help grow your channel more. It’d encourage safer drinking habits and remove some of the stigma around talking about it for certain people who don’t know how to or where to seek help. Like how alcohol companies encourage ‘drinking responsibly’ in their ads, except you’ll actually mean it instead of just doing it for legal reasons like they’re required to. Okay, now time for my 8am cocktail.
So obviously you have your own ideas about what you're going to do on here and there's not a ton of time left in winter, but have you considered a grown-up hot-chocolates episode?
On some videos like this you say stuff you're "in danger of drinking the whole damn thing." Well, yes? I would hope you are. Please tell me you're not making all these drinks in the videos and pouring them out!
As a Newark guy, this makes me very happy
Agreed on the more stirred cocktails. Recently hurt my shoulder at work and have been partaking in stirred drinks lately. THANKS!
Tried this one a few nights ago with Laird's bonded and Cocchi di Torino. It was pretty good. Picked up a bottle of the Vya sweet vermouth while I was out today. Very different and much improved. It plays much better with the Fernet. On its own the Vya is pretty nice. Not as sweet as Cocchi. Not nearly as bitter as Punt e Mes. Will definitely have to try it in some other cocktails.
A few years ago I created an Applejack/Cocchi Vermouth di Torino Manhattan variation I called the Sweater Weather. Not bad, but kind of too mild and flat. I think I’ll revisit that with the Luxardo Maraschino. But I’ll also try this cocktail too. The revelation that the Vya vermouth had a spearmint element was good solid intel. Thanks.
I just wanted to say thanks for teaching me how to drink like an adult.
I used to just slam svedka and chase it with pickle juice.
IDK, that sounds pretty good, actually
@@Mister_Phafanapolis kills the burn, but now you're the guy at the party chugging pickle juice...
@@CraftyChicken91 Did you bring the whole jar, with pickles? You have a snack right there! There must be some sort of pickle back cocktail that incorporates vinegar juice/pickling liquid in to the mix.
@@Mister_Phafanapolis yeah we just poured out pickle juice from the jar.
I love Meehan and how cerebral he is. If you have never seen his TED Talk - just Google Jim Meehan and TEDXRVA I loved my visits, years ago, to PDT, and I had read about his parting. He is one of my favourite bartenders, when I think of places I have visited, and the amazing cocktails made for me! Such phenomenal experiences! Jack McGarry at the Dead Rabbit is also mindblowingly fabulous! To see them bartending and their artistry was spectacular! I adore any Manhattan variation. The Newark is delicious! Love it! I am all about herbal and bitters, so the Fernet and Vya Vermouth, both help hit that note perfectly!! I have seen Meehan speaking about how Vya helps add a bitter element.
Something else to go with my Lairds (besides a Star cocktail)... Will try this weekend.... Have some Carpano Antica Formula at home, but you're right, that would result in a completely different cocktail. Vya it is.. On an aside, keep making cocktails appropriate for the season. As much as I like Tiki Drinks, something like the Newark is perfect for a January in New England....
my favorite cocktail is the brooklyn but for some reason fernet reminded me of the smell of driving through newark so it’s kind of a spin on a Brooklyn with fernet as the amber picon
Please more STIRRY-POO! More SPOONY PANTS! And don’t ever forget SLAPPY POO! You are so fun to watch! Don’t ever change! 😊💪🏻
I'm sure the cocktail is fantastic but I'd not really looked into the show notes before and I just noticed your apron is from Stagger Lee Goods. That name is a deep rabbit hole one could think of as a bit like the musician allegory to the Aristocrats joke and stand up comedy. Lots of artists have told one version or another of a story that goes back to a murder that happened in St. Louis in the 1890's. Cool name for an apron manufacturer, for sure.
I made this with Carpano Antiqua and I get a strong spearminty flavor like you mentioned. So I’m guessing the sweet vermouth and Fernet combo will do that
You make it look so easy!!!
I usually only make Manhattans for my father in law, but I like cocktails with Applejack so I will have to try this. Maybe try to garnish with a cherry.
Balls. I have everything but vya and it sounds like that’s key. Gonna make anyways using cocchi while watching the video again. Thanks as always.
7:40, "Oh man, I'm in danger of drinking the whole damn thing." No sir, you are in no danger, enjoy and drink the whole damn thing. Thank you for another fantastic tutorial!
Will be making this for sure. Thanks.
I've often used Vya in place of Carpano Antica in drinks, although I haven't done a side-by-side comparison (hmmm...sounds like a weekend project). Vya's dry vermouth made a very good impression on me. Mainly in classic martinis paired with Hendricks.
Thank you very pro and informative about cocktails
Bonded Applejack seems fancy for Newark (I say only after having lived there), but tasty!
Yes more stirred drinks!
finally a drink i can actually make. thanks dude!
Looks great. Maybe a bit sweet for me (I prefer Rye Manhattans over Bourbon Manhattans). But I'll certainly give it a try.
You need a chilled glass alarm, every time you serve a drink up, just slam the alarm and it explains why you need to chill you glass.
Great video, Leandro. Unrelated to the video, but what do you think of making cinnamon syrup with simple syrup and ground cinnamon rather than cinnamon sticks? Just wondering since I don’t have sticks.
Matthew G making cinnamon syrup with ground cinnamon is problematic as the powder doesn’t mix well and makes an almost snot like syrup consistency wise
The Educated Barfly Thanks for the advice! I ended up trying it out to see. Heated up just water, added cinnamon, let it steep for 15 minutes, filtered the grounds out, and then added sugar and heated to dissolve. Little more complex than simply taking cinnamon sticks out but it worked 🤪
This looks fantastic. I think this has definitely tipped the scales for me to finally buy a bottle of Laird's.
So, I'm looking for guidance on the vermouth. I've never seen the Vya around here, but I have bottles of Cocchi di Torino as well as Punt e Mes. Anyone want to weight in as to which I should try?
Cocchi torino will work great as will Dolin. Punt e mes is actually a vermouth/Amaro blend although I can see it working too but it’s got a very different flavor profile
@@TheEducatedBarfly Drinking it now! I used Laird's, Maraschino, Fernet-Branca, and Cocchi di Torino. It's better than I even imagined. I just bought a bottle of spiced apple bitters, and so after I drank about half of the Newark, I added a small dash of the apple bitters, and it really enhances the fruit in the nose. This is a keeper!
@@TheEducatedBarflyChiming in to say I stole as many sips as possible of this delicious concoction! I love how the Maraschino props up that spectacular spearmint finish from the Fernet Branca!
Christopher Odegard sounds fantastic!
Christopher Odegard - I find Cocchi Torino to have a heavy note of chocolate. Wondering if you’re getting that in this drink. Could be interesting.
This was amazing, even if I did have to sub in Dolin for the Vya. Thanks for another awesome video.
"Non-potable dashing bitters". I think the creators of the Angostura Sour would disagree. ;)
So, what would you think about using the Laird's 7 1/2 year for something like this?
Can't find the link on Meehan leaving PDT. Was it an amicable split?
Honestly I think they forced him out. I’ll find it and post
doesn't look like it no. I found an article just by looking for recent news on the bar that says he feels "ousted".
This article shines more light on it. www.nytimes.com/2019/11/21/dining/drinks/jim-meehan-pdt-nyc.html
Not a big fan of Manhattans but I think I’d like this
*much judgement*
😂
Sounds interesting. I'd have to purchase all those bottles to make it though, so that'll have to wait a lil bit.
Link for the Jim story please?
Well apparently Vya Vermouth is not available in Texas, and I'm not paying $30 for FedEx ground shipping
You can use Cocchi Torino
I never not watch the Dr squatch soap ads lmao
Vermut+fernet= Punt e Mes
What do you think about Martini Sweet Vermouth? Is it a quality brand of vermouth?
Yeah I like Martini and Rossi
Seems yummywummy...!
:^)
Super super excited to try this cocktail, I’m from New Jersey so trying a cocktail named after one of our major cities is pretty neat. But, the bar I work at does not carry Fernet. As badly as I want to make this to spec, would there perhaps be another amaro that I can use that is similar to Fernet??
Fernet is a category and there’s a lot of different ones but would be hard to equate the flavor I guess Braulio would come close but if you don’t have Fernet I’m assuming you wouldn’t have Braulio either :/
The Educated Barfly au contraire, Braulio is actually a true staple at my bar. Not only do we use it in our variation of a Paper Plane but the bar manager keeps it in stock not only for himself to enjoy but for the staff included. It is hands down my favorite amaro to date. Great recommendation, super excited to create this!
Scott Moore Every bar should have Fernet...
Nice looking drink! But the specs in the show notes are wrong. It should be 7.5ml not 15ml for the Amaro and the Maraschino....
Fixed thanks for that!
You're never drinking alone if you're drinking with Leandro
My OCD says you broke the "5 second" rule and should have blown on the cap so it would be clean again..
Nah
Need some Vya............
Is the city of Newark really worthy of a drink named after it?
Wahaha on the Winnie the Pooh part. Does he knows what ranch looks like? I shut the f up,that's enough lol.
gonna keep it 100,000 w/ you it’s pronounced “nork”
It's a brandy negroni/boulevardier with splash of luxardo.. not seeing the Manhattan reference at all
SicknSilver there’s no aperitivo in here the Fernet is closer to bitters
Am I the only person that feels a Manhattan is a mandatory/official drink of weddings
I don't mind 'stirry-pooh', but I will say, I don't find Winnie the Pooh appetizing, either. That's cruel!
Bear with me here as I’m sure this sounds like the stupidest idea ever, but: I think you should do a quick episode dedicated to the dangers of alcohol and encouraging people to seek help if they think they have a problem.
I don’t think it’d detract from your channel at all; in fact, I think it’d help grow your channel more. It’d encourage safer drinking habits and remove some of the stigma around talking about it for certain people who don’t know how to or where to seek help.
Like how alcohol companies encourage ‘drinking responsibly’ in their ads, except you’ll actually mean it instead of just doing it for legal reasons like they’re required to.
Okay, now time for my 8am cocktail.
JUles I’m actually doing an episode in conjunction with Healthy Hospo exactly to this end....great minds man...
I can honestly say as a Jersey native that I would never put anything called Newark in my mouth 😂😂🤮
So obviously you have your own ideas about what you're going to do on here and there's not a ton of time left in winter, but have you considered a grown-up hot-chocolates episode?
Already did one. It’s called the Nightcap before Christmas
@@TheEducatedBarfly Well fuck me, then. Lol
On some videos like this you say stuff you're "in danger of drinking the whole damn thing." Well, yes? I would hope you are. Please tell me you're not making all these drinks in the videos and pouring them out!
Can't drink them before we shoot the end screen
I love learning new drinks however get to it you talk too much
LOL. NO 😂
Ok fair enough lol I’ll keep skipping thru
Because nobody wants to go to New Jersey