@@thatdudebro if I went over to someone's house and they offered me a martini, then gave me a shaken glass of straight vodka with lime peel, I would leave
But that martini looks fire. I stupidly made a straight one just before starting the video, or I'd be trying that now. Yes, I have Shaoxing wine and MSG and Bombay Saffire on hand. I'm not an animal.
Gotta be honest; that was really THE video format. Type of bar will tell you a LOT about the type of bartender and drink you’ll get. The customer knowing exactly where they are is crucial to the experience.
I had the opportunity of tasting mr watanabe's martini while he worked at angels share and I'll never forget it. I made it a tradition to have one every year on my yearly trips to NYC. It is a bucket list item for anyone that really enjoys cocktails.
I love this series! such a great way to get to know the different personalities and philosophies of each bartender and cocktail. I particularly find the Japanese bartender so fascinating.... 3 years to make a martini and still practicing.... is that not the most Japanese thing ever?!?!
Bartender: “We specialize in modern tropical cocktails, basically a new nomenclature for what we used to formerly call tiki cocktails” Big banner on top: “TIKI BARTENDER”
love this series!! i look forwards to seeing how each of them does it differently, but i esp. love the tiki bartender and experimental bartender vs the japanese bartender for their different takes on the drink - the very classic/sort of epitome of the basic drink vs. playing around w the basic cocktail is neat to see.
Cannot express the excitement I felt with the Donohue's representation...having had many of these martinis myself, the Donohue's & Pebble Bar are some of the best in NYC
Thank you for introducing me to this amazing range of Martinis! That would be one epic night on the tiles to bar hop between these inventive bartenders & mixologists!
“It’s so fascinating to see each bartender’s unique way of making a Martini! Truly shows that the art of mixology has no limits. This video is amazing!”
Really enjoyed these, even if I’d never make some of them. I’m a 15:1 ratio fan myself and kind of err towards direct martini (mix it in a container and keep it in the freezer overnight - dilution is over rated). Great film!
@@aarontwisted951 hes sipping part of the cocktail while observing the area/looking for his target, also if the shaker ends up containing more liquid than fits in the martini glass there would be less alcohol even if he knocked it back
"If I wanted a dirty martini, I'd just go swim in the ocean." OMG YES. I love the opinionated bartenders about stirring and gin. Cocktail snobs are THE BEST.
The craft guy is spot on in most of what he says, though I much prefer a 3-1 ratio. The key to the martini really is chilling everything in advance in the freezer to maximise coldness and minimising dilution. The drink is all about a bracing hit of interplay between the botanicals in the gin and the vermouth.
I might be bias as an Asian but I would prefer the Japanese martini. It's significantly more diluted than a traditional martini so it's easier for me to drink
1:32 I heard a learned conversation regarding this issue. One theory was that he (James Bond) was asking for the martinis “shaken, not stirred” because he wanted the ice chips in the drink to dilute it a bit-to help keep his edge. As he is fictional, and his creator long dead, we will never truly know, but it sounds like the sort of thing Sir Arthur Conan Doyle might have done.🤗
I agree with the first guy, there's a reason why Bond has to specify "shaken", because it's not the normal practice to do so. It was a weird quirk of the author and while it sounds cool I have to go with the consensus that the drink is better stirred. Whenever I make a Vesper I do shake it though, it's the author's recipe and he intended it to be shaken, so I do it in the spirit of the novels.
The "experimental bartender" put on a real show there (better than the "flair bartender IMHO." I think that's a nice plus. I have tended towards vodka martinis, but now I think I will give gin another try, perhaps with the Monkey 47 brand.
While I love the attention to detail of the Japanese style of bartending, sometimes that methodical experience isn't what I'm looking for. Honestly I really like the no frills nature of the first one. Classic, keep it simple and approachable, will never let me down.
I love the neighbourhood bartender saying go swim in the ocean for a dirty martini is legit. That's how I make my dirty martinis, it's just ocean brine and i love them
the best gin is the last one for me , Tanqueray Ten (more citrucy). As a vermouth, I use a genovese aromatised wine : Corrichinato (has some bitterness). I like a 6 to 1.5 ratio. I also like to use a grapefruit aromatised vodka in a different recipe : 4.5 gin, 1.5 vodka, 1.5 Noilly-Prat.
@@marekochotnyI’d bet he’s only doing it for the look but maybe he’s using the rings like he would sleeve garters. Maybe the rings help keep the gloves super tight on his fingers.
I actually like a shaken cocktail when I get a vodka martini. I don't care if it's cloudy and I don't want it double strained I want the tiny shards of ice. I also like it crazy dirty. My favorite brine is caper juice not olive brine. But honestly it's probably been years since I last had a martini no idea how I'd like it now.
I saw some interesting martinis and I also saw some strange vodka cocktails.
pretty much sums it up. the shaken ones tho. yeeeeesh. i think a shaken glass of vodka is more self punishment than it is a cocktail.
@@thatdudebro if I went over to someone's house and they offered me a martini, then gave me a shaken glass of straight vodka with lime peel, I would leave
I mean rug munchers really do be like that 😂
I agree😂
@@thatdudebro Actually, a high-quality vodka is quite enjoyable.
that japnese dude is a pro fr
I don't think he made any noise stirring that.
There is a strong tradition for bartenders in Japan. Even a basic bar in Japan needs to be highly professional and precision trained.
@@kodaschilllounge7483literally watch the anime Bartender and that’s how it is 😭
Yes, beautifully done...looks so delicious.
Thank you! He made it look like an art
5:24 putting your rings on the outside of a latex glove is wild 😂
Thought they were rings attached to his little measuring thingy
But that martini looks fire. I stupidly made a straight one just before starting the video, or I'd be trying that now. Yes, I have Shaoxing wine and MSG and Bombay Saffire on hand. I'm not an animal.
@@megamegan944But they're there even when he's cracking ice and stuff. And he doesn't have a glove on the other hand. Could start a trend.
I ain’t trust no one who does that
I was thinking, of course the dude that looks like Orlando Brown, sounds like Orlando Brown.
Gotta be honest; that was really THE video format. Type of bar will tell you a LOT about the type of bartender and drink you’ll get. The customer knowing exactly where they are is crucial to the experience.
I had the opportunity of tasting mr watanabe's martini while he worked at angels share and I'll never forget it. I made it a tradition to have one every year on my yearly trips to NYC. It is a bucket list item for anyone that really enjoys cocktails.
Is angel share still around?
Is no one gonna talk about the dude calling straight up vodka a martini
hey now there was lime peel in it
removed everything that makes a martini but still want to keep the classy name
@@oldcowbb Yep, so many people want to drink a glass of chilled vodka (or gin), but call it a "martini".
@@swanslistener6130 yeah sh*t ton xD he even rimmed the glass with it but with pith, bitter side
@@willhk4809 the fancy glass calls to people.
I love this series! such a great way to get to know the different personalities and philosophies of each bartender and cocktail. I particularly find the Japanese bartender so fascinating.... 3 years to make a martini and still practicing.... is that not the most Japanese thing ever?!?!
Bartending in Japan is not a job. It's an art
Martini:
Martini, Japan:
@@Crazcosmopwnuhe's actually been bartending in the states for years. Angel's Share, Martiny's and his new spot L'Americana are all in NYC.
@@noggin6870 you can take the bartender out of Japan but you can't take the Japanese out of the bartender... or something like that
I like the older school ones for the most part, but that Tiki one has me intrigued.
I’m DYING to try it but I just know my local bars likely won’t have half the ingredients…
I went to Paradise Lost when I was in NYC - it's a very fun night out!
"Stirring will keep that velvety mouthfeel.... A little aeration never hurt anybody."
That’s why I avoid a “flair” martini
Posers
I just paused the video and had to come down to the comment to see if anyone mentioned this. Oy.
Just shows these bartenders have no idea what theyre doing...... smh
To be fair, he may be more concerned about ice chips or something. It definitely sounded strange to me as well, though.
Would happily drink these. Craft, Classic and Japanese ones would be my go-to. Classic and simple, but executed perfectly.
Bartender: “We specialize in modern tropical cocktails, basically a new nomenclature for what we used to formerly call tiki cocktails”
Big banner on top: “TIKI BARTENDER”
After watching that martini series, japanese style bartender still trying to find out making the best martini ever. Kiss the martini glass 🤘
What a true artist he is! So much attention to every single step. Meanwhile some of these "bartenders" might as well mix it up in a bucket.
This is amazing, as a former bartender i've never before been so enraptured, enraged and engaged all while watching one video
The Japanese bartender is so elegant ✨️ 🎩
Speed Bartender is giving me major Violet Chachki energy in the best way
7:23 Not losing eye contact while stirring was wild 😩🇨🇱
I would love to have a drink or two with the Classic Lady 😳😩
She a freak fr
Love the tip of expressing the oil on the stem!
Thanks for more of this series! Loving the personalities of all the bartenders and it's nice to see a few familiar faces. (Hi Tim Sweeny!)
Japanese Style is the winner for me!
love this series!! i look forwards to seeing how each of them does it differently, but i esp. love the tiki bartender and experimental bartender vs the japanese bartender for their different takes on the drink - the very classic/sort of epitome of the basic drink vs. playing around w the basic cocktail is neat to see.
Cannot express the excitement I felt with the Donohue's representation...having had many of these martinis myself, the Donohue's & Pebble Bar are some of the best in NYC
I'd listen to Tim Sweeney berate me about cocktails all day, great feature!
The "If i wanted a dirty martini id go swim in the ocean" had me rolling 🤣
Cocktail culture is astonishing. So many styles.
Did I just watch someone pour vodka into a glass and call that a martini???
and most importantly, without egg white
Every bar in the 80s.
6:41 Preach it, sister... 👌
You’re assuming I’m drunk then to taste them and not to get hammered
she's so deadpan and she's mother for that
5:02 Japanese guy cast a lemon chakra on that martini 👋 ✨ 🍋
Thank you for introducing me to this amazing range of Martinis! That would be one epic night on the tiles to bar hop between these inventive bartenders & mixologists!
never stop this series!!!
Would love to see the measurements and ratios on screen as well
“It’s so fascinating to see each bartender’s unique way of making a Martini! Truly shows that the art of mixology has no limits. This video is amazing!”
Tiki bar represent!
Tiki enthusiast is it's own subculture, it over laps with surf, punk and rockabilly any more. lol
Really enjoyed these, even if I’d never make some of them. I’m a 15:1 ratio fan myself and kind of err towards direct martini (mix it in a container and keep it in the freezer overnight - dilution is over rated). Great film!
I'm going with the japanese martini for sure!
This made me want to try a martini haha I love the way the paradise lost one was served that’s so cute and keeps it cold
I love gibsons, I also think the Japanese guy is genuinely a master.
The Japanese gentleman is clearly the winner. The "classic" bartender also looked to make a fine drink.
There's the idea that Bond does his martini shaken so it is diluted and he can stay sharp while working
More dilution doesn't mean less alcohol
@@aarontwisted951 But it will change how quickly you get drunk if it's diluted. He can take a sip of diluted alcohol and he won't be effected as soon.
@@aarontwisted951 hes sipping part of the cocktail while observing the area/looking for his target, also if the shaker ends up containing more liquid than fits in the martini glass there would be less alcohol even if he knocked it back
"If I wanted a dirty martini, I'd just go swim in the ocean." OMG YES.
I love the opinionated bartenders about stirring and gin. Cocktail snobs are THE BEST.
any snob is a sad person
The fact that they're wrong is beside the point.
That tiki martini looks insane and I need it
The craft guy is spot on in most of what he says, though I much prefer a 3-1 ratio. The key to the martini really is chilling everything in advance in the freezer to maximise coldness and minimising dilution. The drink is all about a bracing hit of interplay between the botanicals in the gin and the vermouth.
Thank you for another episode, love these!!
Takuma rocking that armoury safari jacket. so nice
I love the Japanese bartender!
The overdilution is the reason James Bond orders it shaken. He wants to be less drunk than people think he is.
💯 I always thought the same!
I wanna see them try a pina colada or a bloody mary next
I might be bias as an Asian but I would prefer the Japanese martini. It's significantly more diluted than a traditional martini so it's easier for me to drink
I cannot help but notice one of his teeth stands out when he's talking lol
1:32 I heard a learned conversation regarding this issue. One theory was that he (James Bond) was asking for the martinis “shaken, not stirred” because he wanted the ice chips in the drink to dilute it a bit-to help keep his edge. As he is fictional, and his creator long dead, we will never truly know, but it sounds like the sort of thing Sir Arthur Conan Doyle might have done.🤗
Yes. His character is basically an alcoholic and he wanted some dilution.
"it sounds like the sort of thing Sir Arthur Conan Doyle might have done" maybe so but he definitely was not the author of any James Bond novel
I think the more logical explanation is that Ian Fleming (the author) did not drink hard liquor and just had no clue what he was talking about.
@@fuzzzone He was a heavy drinker, estimated at a bottle of gin a day.
was wondering when the next in the series would be, cant wait for the next
"11 bartenders make a shaken martini."
I agree with the first guy, there's a reason why Bond has to specify "shaken", because it's not the normal practice to do so. It was a weird quirk of the author and while it sounds cool I have to go with the consensus that the drink is better stirred.
Whenever I make a Vesper I do shake it though, it's the author's recipe and he intended it to be shaken, so I do it in the spirit of the novels.
The "experimental bartender" put on a real show there (better than the "flair bartender IMHO." I think that's a nice plus. I have tended towards vodka martinis, but now I think I will give gin another try, perhaps with the Monkey 47 brand.
It is all vodka. This is a glass of chilled vodka! 😂😂😂
Love this! So many interesting variants, though I do adore my gin 😊
While I love the attention to detail of the Japanese style of bartending, sometimes that methodical experience isn't what I'm looking for. Honestly I really like the no frills nature of the first one. Classic, keep it simple and approachable, will never let me down.
I love these, more please!
12:28 I got u lady, espresso martini is not the way, ever
Respect to these Martini Samurai!
I love the neighbourhood bartender saying go swim in the ocean for a dirty martini is legit. That's how I make my dirty martinis, it's just ocean brine and i love them
I'm gonna like this series for sure 😅
Love that video format
Everyone here has their own method, but the Japanese guy makes the best cocktail.
I’m going to guess it’s too diluted for some but looks amazing to me
Never pour out vermouth. If you only want a tiny bit of vermouth in a martini, use an aerosol spray.
It's sticky and will clog at the worst time and be impossible ever to get clean. Use a dasher if you're that precise about it.
6:41 was me whenever someone made it with vodka
Classic only with Gin
This serie is becoming one of my favorite on Epicurious
Love this series!
Blue cheese stuffed olives is a must for me
I know it's not popular, but I love the "Perfect" Martini, where it's a more classic level of "Wet", but the vermouth is split dry and sweet. mmm!
I can't believe the Flair Bartender made the best martini.
I don’t drink or enjoy alcohol but did enjoy this whole video.
Definitely looks delicious
Japan for the win, as always.
The lore behind the James
Having it shaken is that it dilutes it slightly so he can get Less drunk
1:33 “Fold in the cheese” iykyk 😏
I had a flair bartender tell me he could make pouring water look cool.
Sums up everything wrong with flair bartenders
I love Gibsons. I make them all the time
I learned I have very strong olive opinions. And a very strong gin v vodka opinions.
Japan bartender is the best :)
Gibson boy here 🍸
The lack of Plymouth Gin in this video is disturbing.
“I like to have a martini,
Two at the very most.
After three I'm under the table,
after four I'm under my host.”
― Dorothy Parker
I ordered a vodka dirty martini with a blue cheese olive in it and my fiancé gagged at it lmao I love them tho
great 1 . thank you
Just say you want chilled vodka in a glass
I wish I could find the credits with the bartenders names
🤔The subtitles didn't help?😉
I'm big on dirty martinis. We keep a variety of different pickled items around to mix it up. My favorite is with caper berries.
5:02 bro put concepts of lemon into the drink
this is so cool!!
i'm curious what is the type of matcha used for infusion in the gin
Laura Royer looks like a strict school principal
the best gin is the last one for me , Tanqueray Ten (more citrucy). As a vermouth, I use a genovese aromatised wine : Corrichinato (has some bitterness). I like a 6 to 1.5 ratio. I also like to use a grapefruit aromatised vodka in a different recipe : 4.5 gin, 1.5 vodka, 1.5 Noilly-Prat.
Rings over hygienic gloves ? What exactly was the purpose ?
Im thinking he probably had a cut or something and a glove was the easiest way to cover it up
@@haleecassidy1970 that doesn't exactly explain the rings
why is youtube asking me to rate your comment
@@marekochotnyI’d bet he’s only doing it for the look but maybe he’s using the rings like he would sleeve garters. Maybe the rings help keep the gloves super tight on his fingers.
hes experimenting duh
The "tiki" bartender straight up told us why she didn't want to be called "tiki," yet all you did was put the word tiki everywhere.
I actually like a shaken cocktail when I get a vodka martini. I don't care if it's cloudy and I don't want it double strained I want the tiny shards of ice. I also like it crazy dirty. My favorite brine is caper juice not olive brine. But honestly it's probably been years since I last had a martini no idea how I'd like it now.
Oh, I need MikeMGTV to react to this
so, shake vodka and dont shake gin. got it.
Yeah vodka has potato oils so you want to break those down kinda like how you would stir peanut butter
Shake whatever you want. The bartenders using the long spoon are just showing off for the tourists.
The only thing tha would make this series better is if I could taste each cocktail.
I like mine dirty. And I want 3 olives on a toothpick so i can have a snack when I'm done.
I barely even drink but I want a martini now