More Modern Cocktails EVERYONE should know!
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- Опубликовано: 29 июн 2024
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Today we're continuing our journey into the modern Cocktails you should know.
Recipe at the bottom. And for even more recipes and articles visit our website www.theeducatedbarfly.com
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00:00 Part 2!
00:13 First, Coffee
01:28 Get a FREE bag
01:48 Intro to Aperol
02:52 Tasting Notes
04:30 Recipe
04:34 Basil Gimlet
05:43 Tasting Notes
06:46 Recipe
06:50 Oaxaca Old Fashioned
08:55 Tasting Notes
10:23 Recipe
10:32 Tommy's Margarita
12:25 Tasting Notes
13:40 Recipe
13:47 White Negroni
14:56 Tasting Notes
16:00 Recipe
16:08 Moden Cockails
16:26 Pro Tip
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Recipe
Intro To Aperol
2oz (60ml) Aperol
1oz (30ml) Gin
3/4oz (22ml) Lemon Juice
1/4oz (7.5ml) Simple Syrup
1 Dash Angostura Bitters
Basil Gimlet
2oz (60ml) Gin
1oz (30ml) Lime Juice
1/2oz (15ml) Simple Syrup
6 Basil Leaves
Oaxaca Old Fashioned
1 1/2oz (45ml) Reposado Tequila
1/2oz (15ml) Mezcal
1 Bar Spoon Agave Nectar
2 Dashes Angostura Bitters
Flamed Orange Twist Garnish
Tommy’s Margarita
1 1/2oz (45ml) Reposado Tequila
1oz (30ml) Lime Juice
1/2oz (15ml) Agave
Lime Wedge and Salted Rim Garnish
White Negroni
1 1/2oz (45ml) Gin
3/4oz (22ml) Suze
1oz (30ml) Blanc Vermouth
Lemon Twist 
Хобби
An 8 am drink sounds pretty good right now
Hell yeah it does.
😂😂😂
Haha you read my mind. Who cares if u need to go to work
It’s happy hour somewhere
Been thinking that as of late, you know, to practice the craft.
This is a particularly good one. So many modern cocktails involve extensive prep (Strawberry infused St. Germaine, anyone? Chai/black pepper simple?) that it's truly refreshing to see some that don't need that. Also, I've done blonde and pink (I call it something different) Negronis, but it's nice to have an excuse to get a bottle of Suze. Bravo!
Chocolate/mole bitters for the Oaxaca Old Fashioned! (Playing up the Mexican theme.)
Aztec Chocolate bitters from Fee Brothers works well too.
This is much better than cocktail books. Because whole cocktail books just say to use a kind of spirit, he actually gives us specifics and why they work verses other brands of the same spirit
I made the Oaxaca Old Fashioned. It was really excellent. Between you, Steve the Bartender and The Whiskey Tribe, my liver is doomed. 🙂
I love how all cocktails require balance. What a craft.
Nice cocktails 🤩
Some very good ideas (love Intro to Aperol, I’ll try it very quickly)
For my white Negroni I use Lillet Blanc/Suze/Citadelle Gin, so I can call it French Negroni 😁
Thanks for all 🍸
Nice pfp
My take on the White Negroni: I've yet to be able to get my hands on a bottle of Suze in my area despite a few years of trying. While out-of-state, I was able to get my hand on a bottle of Avèze, a different gentian liqueur. From my research, Avèze is less sweet and less bitter than Suze. So I've found that pairing it with Cocchi Americano, which is more sweet and more bitter than Lillet, is a good way to rebalance the drink. It certainly makes for a nice cocktail, probably deserving of retaining the name White Negroni.
I’m in the same board of not being able to track down Suze so I too use Aveze, and since my pallet isn’t quite that bitter I add a scant 1/4oz of PX Sherry..probably not really a white negroni anymore but it’s good
Great insight on pulling a coin instead of a regular peel, much easier to express with some meat on the rind.
Nicely done! I sometimes make the White Negroni with Cocchi Americano instead of Dolin Blanc, and then decrease the Suze to 1/2. But, now I'm thinking to try your way, again, and compare, again. Cheers!
Luxardo makes the bitter bianco as a White Negroni Campari supplement. Their recipe has Lilley blanc which makes it a bit more 'white'. It's very good especially with empress to make a purple Negroni.
Damn that sounds good. I swear by Luxardo Red Bitter in my Negronis. I prefer the botanicals in the Luxardo over Campari but it is close enough that it works as a 1:1 replacement for Campari in most drinks.
@@milesdavis2353 I agree I sometimes prefer the White Negroni using bitter bianco. Their recipe is the same standard equal parts but tastes less bitter than Campari.
Loving this new series!
Would love to see you do a video featuring your picks of the top 10 liquors for cocktail mixes!
Cocktail suggestions folks:
Sugarcane highball :
1.5 Oz hampden or. Clairin sajous
1/4 Oz pf dry curacao
1/4 Oz lime juice
2 dashes orange bitters
Top with freshly pressed sugarcane juice
I love your vids please keep them up!! So much fun watching and hearing from you!
Thanks for the support!
Some of my favorite cocktails!!
Love the series
A good basil gimlet is one of my favorite drinks ever
We made the White Negroni with Gracias A Dios gin. Very herbaceous, along with Suze, would be a nice cocktail before dinner.
I adore Amaro and bitter flavors in general but even I find Suze a little too bracing. For a White Negroni I sub Yellow Chartreuse, gentian-based alpine spirits like Underberg, or a rosolio like Italicus. Sometimes I also split the modifiers up with a semi-dry sherry like Amontillado. Love your content!
My preference is an equal parts, suze, italicus, blanc, and gin.
I love Italicus! Not many good recipes out there using it.
Here's something I came up that features Italicus that I call the "Saccarello", named after a mountain that boarders both Italy and France:
2 ounce Italicus
1 ounce Pavan
Bar spoon of orange blossom water.
Top with high quality soda water in a highball over ice.
Squeeze a fresh lime over top.
One of the most delicious and refreshing cocktails that really highlights the brightness of the italicus and the subtle tartness of the pavan.
@@totalcompilation138I drop Suze altogether and go 2:1:1 Gin, Italicus, Blanc + cucumber bitters. Subbing amontillado sherry for the blanc is also typical for me.
The Oaxaca Old Fashioned is my top out of these
I need to start trying some of these modern cocktails. Yum the Oaxaca Old Fashioned.
LEANDRO!!! Great video!!! I love a White Negroni!!! I need to try that Intro to Aperol!!! I can't believe I've never had one of those!!! CHEERS!!!
5 ml is almost exactly 1 US tsp. I’ve always heard that one barspoon is typically about 3/4 tsp.
I do my own version of a white negroni with gin, Gran Classico and Kina l'Aéro d'Or. It's leans even more into the bitterness since the Gran Classico is a bitter aperitif and the Kina is a bitter aromatized wine. Even if you stick with a blanc vermouth, I recommend the Gran Classico as a potential Suze alternative.
The dominant flavors in Suze are Gentian and Turmeric. You could technically use any Gentian Liqueur, like Gran Classico, and infuse it with a knob of Turmeric.
Just made the Intro To Aperol! Super good. I love Aperol but typically don't enjoy Gin so this was a very good way to mellow down the intense gin flavors for me haha
I’ve used luxardo bitter Bianco as a sub for suze, not quite as good but does the trick
Leandro, love the content. As others have mentioned for the White Negroni, Italicus is an interesting if not one to one sub for Suze, might need to scale back a bit to not oversweeten.
white negroni alteration: you can substitute Suze for Basanotto (liquor from Genoa, Italy with basil, sage and chinotto citrus) if you get your hands on it.
Hey Leandro
Does your squeezer also make the juice more bitter since it traps the oils? I was wondering because I am thinking to get on like that aswell.
As always, very nice and fun video!
try doing a regal shake with an orange peel for the tommy’s margarita. good way to get the orange back in there.
What is a regal shake?
@@dennman37 it means you put the citrus peel in the shaker and shake your cocktail with it to express the oil and bitterness.
@@HuyHoang-fc3yq Thanks, that's a good idea 💡
Imma try that right now in fact 😀
It does a slightly different function than muddling in the shaker pre-shake because you are using the action of the shaker instead of a muddler, giving it more aeration instead of peel expression with a smashing action of the muddler. Another fun method you should check out is pulling cocktails by using aeration through pouring the cocktail back and forth between the shaker and the glass.
First time I see the prize for my congrats for the video!
But I really appreciate your link to buy the lemon/citrus squeezer you use! I'm really passionated by it! I'm from Brazil and got special tips from your presentations that made my hobby "like a boss" style!
We blocked the user, but they will surely try again. We only comment with our official profile. And telegram, whatsapp or any third party messaging services are ALWAYS a scam on RUclips.
@@TheEducatedBarfly thank you! And I find out the squezzer you use at you shop at Amazon!
A bartender at Compère Lapin in New Orleans introduced me to Suze, a gentian liqueur. He also recommended another gentian liqueur, Aveze, and if I am remembering correctly tasting side by side I found Suze much sweeter in comparison. Salers is another gentian liqueur and my personal favorite, although I tried it in a white negroni and it did not work for me there.
Leandro and his damn aperitifs at it again
BTW 5 ml is 1 teaspoon
My white Negroni:
1oz London Dry Gin
1oz Blanc Vermouth (Del Professore)
1/2oz Suze
1/2oz Italicus
Lemon twist
Gogogogo
The Italicus sweetens the Suze out, and makes it more comparable to Campari ✌️
Nice
Love your content. Would you consider a cocktail with Unicum? Hungarian bitter botanical.
Hell yeah I would
What’s the difference between the “Basil Gimlet” & the “Gin Basil Smash?” Is it just that the GBS has 1/4 oz more simple syrup?
Valeu!
Have you tried cure for pain cocktail? Its in the death and co book and its pretty awesome boulevardier riff
Not yet but sounds great!
This is was such a great video! I've never heard about the Intro to Aperol and I definitely will be trying it soon. I know you mentioned that there is a current Agave craze and in another video you mentioned that Charanda is a spirit that may fade out of existence due to lack of popularity. Are there other spirits that you have seen lacking in popularity and are facing extinction? I want to support where I can.
Well the story of Charanda isn’t really about lack of popularity it’s about scarcity and a lot of the reason is due to the Cartels in Michoacán I’m doing a video on it. As for other spirits there are a few less popular ones like crème de noyeax but none come to mind that I’d get behind like Charanda
Did you mention that “Margarita” is just daisy in Spanish? Gives you a clue as to it’s origin!
Salers and cocchi americano play well together in a white negroni
You are my idol sir
YESSSSSSSS!!! I'm number 8!!!!
I’ve noticed literally everyone I’ve made an enzoni for likes it way more with aperol instead of Campari, I’m trying to convert everyone but it’s gonna be a long ride haha
Haven't done a comparison, but supposedly Salers > Suze. (It also doesn't use fake coloring.)
Unfortunately the only place I know that typically carries it is Bitters and Bottles in SSF.
Also, a controversial take, we should rename it "Tommy's Daiquiri".
I love Salers but could not get it to work in a White Negroni. I really enjoy it for sipping and have used it in a 'Vatican City' (lime, gentian liqueur, simple syrup, soda water) and it was delicious, but would love to find some more drinks for it.
@@williamvalvo3110 From what I understand, Suze has an extra bit of sugar over Salers - would be curious if an extra barspoon of simple would bring it in? Or are all the flavors just more mild that they don't shine through enough compared to the botanicals of the gin/blanc?
Was wondering why you have the gigantic bottle of Blanc Vermouth! Now what else to make with that...
I drink it neat and make cocktails. Great for a low ABV nightcap
Any reason we are building in the glass as opposed to a mixing glass and pour over ice? Just looking to learn, I don't have any opinion on this :)
It’s more dishes and extra time for no reason. That’s it, just being economical
Wonderful stuff as always. I am aching to mix myself an Oaxaca OF, but perhaps I should wait for the evening to come...
One question I have is, do spirits lose some of their aroma/flavor potency if they sit in the cupboard? My feeling is they do... I have had a bottle of Suze for a while (made a few White Negronis in the past year) and I think the profile has changed a bit. Not as powerful as it was when I first opened the bottle. I suppose it is oxidation? Even a bottle of Campari I have seems a touch more mellow and less complex.
That is the problem when you like cocktails, but do not make many of them: The bottles you buy will not get used soon enough, so oxidation will affect them.
Yes they do. But the way you store them will determine how they age. Are they in direct sunlight? Are they in a cool dry place or are they in a hot environment? The ethanol in the bottle evaporates over time so it’s only natural that flavors will change
@@TheEducatedBarfly cheers! They are in a closed cupboard at a relatively cool and stable temperature (I should actually put my whisk(e)y bottles in there, now that I think about it). So it should be ok, but still, time will change them.
Oh well... guess I will have to use them quicker! That can't be a bad thing, but I have not asked my liver...
Why do we muddle the basil if we are shaking the drink? Does the muddler do something to the mint that shredding it with the ice doesn't?
This answer really deserves a video. I’ll make a short on it.
I don't think I've heard of a more bartender/mixologist name than Wayne Colllins
What knife is that?!
For the white negroni, I wanna see what would happen if I subbed out the 3/4 oz Suze with 1/2 oz yellow chartreuse and 1/4 oz st germain!
Do it!
how does the glass for basil gimlet called?
It's a Nick & Nora glass I suppose
@@HuyHoang-fc3yq yes it is. Not the original one but a kind of it 😉
Was that a special bottle of Suze?
Nah
I haven’t watched this channel in a while, but after coming back a lot of the editing feels really choppy whenever Leandro is talking. I’m glad the cocktails are still good tho
Sir i want to work with you🙏🙏❤🙏
Not a 1-1-1 ratio on the white negroni? I've always heard the ratio was just as important to a negroni as the bitter, vermouth and spirit elements.
Not for a white. The equal parts of suze is overpowering. I've preferred more of a 1:2:3 ratio.
I believe we have an imposter impersonating the author...
Please sir replay of my dream?
Trust my self......nawwwwwww