One thing to remember is that "cocktails" originated with the mixtures people would make to deliver medicines. Gin and tonic, for example, was gin, quinine, sugar, and fizzy water -- a nice, refreshing way to get your anti-malarial medicine. You could say it was a riff off Mary Poppins' dictum, "A spoonful of sugar makes the medicine go down." So, the Alberto was apparently another formula for delivering quinine -- gin, sherry and cointreau for sweetness, and the Lillet to deliver the quinine (with a spoonful of sugar). And the orange peel to make it look pretty for grown-ups. Another way people would get their medicine was in a "paper" with a ground up "powder" folded up in it. This was an early form of "bitters," since these "powders" were almost always unbearably bitter. So, you had a little alcohol (which grandma would call a "tincture") to dissolve the bitter poweder, something sweet, like a cordial, and some fizzy water, or even just plain "branch water" to dilute the bitterness a bit. Almost all of our older cocktails follow this formula -- alcohol, bitters, wine or juice, diluted with fizzy or water. And sometimes, "just a spoonful of sugar" in the form of "simple syrup." Now, most of our medicines are taken as pills, capsules, or tablets, or injected in order to control the dose more precisely. But that's how "Doctor Mom" used to "dose" the family.
I always appreciate that you call all of these videos "films" haha. Usually I think it'd come off as pretentious but these are always so well done it just makes me chuckle. Great video as always Anders!
Wow this one is really good! I ended up subbing a bunch cos of what I have in and open but it turned out great - made it with amontillado, tanqueray and dolin blanc with a dash of Regan’s orange
This looks amazing! And thank you for the note that Cocchi Americano is closer to Kina Lillet than Lillet Blanc. I have some Cocchi, and I’m looking forward to making a Vesper with it and experiencing one closer to Ian Fleming’s version.
We made this tonight (sorry! We are way behind on your videos) and loved it. It's so fresh and balanced and subtly orangey. I'm a big sherry cocktail fan so this was perfect for me but even my partner, not particularly a sherry fan, loved it. We'll be making this again soon.
I would love a video giving an overview of sherry in general. I've been mixing drinks for years and have a huge, well-stocked bar, but I know next to nothing about sherry - what to look for, different types, does it keep like liquors or go bad like vermouth (you mentioned this, and I suspected as much, but wasn't sure), etc
Welcome back Anders, hope you had a nice break. I love the idea of a salty Fino in a Martini, will try this out. I think I heard Oz laughing when you raised the bar 😂, I made a French Blonde last night (apparently Taylor Swift’s favorite cocktail) I don’t have Lillet but used cocchi americano, it was really incredible, would love to see your riff on it Anders.
I made this tonight after a rough couple days and WOW, what a crazy combination of flavors. Something about the orange and the bitter quinine are making my brain go... chocolate???? It's rad. This is going straight into my little book of favorite cocktails.
Hey Anders! As always, thanks for amazing video on classic cocktail, Im going to be little honest with you, Ive learned so much from your channel for past 4 years, it helped me super much especially on fun facts and history about classic cocktails, and I would say that definietly partly thanks to this part of the learning i managed to get to one of the top 100, and Im brand ambassador for one of I would say quite nice brands, even tho my view on drinks and cocktails shaped quite a lot, your drinks still look absolutly stunning, I love the idea of peel being on the top of the glass (for all the good things that it helps, aroma, the oils are keep going to the dring etc.) just one thing i cant get out of my mind maan, is the toothpick, you make amazing drinks, with amazing and balanced proportions, isnt it a little bit shame that you garnish it with a toothpick? i mean you can buy any nice metal "toothpicks" that looks stunning for just couple bucks! Please do not take it as hate or something, i love your videos! just a point i had to make! keep up
I need to change my drink-making bar to a standup desk that can move up! It was a James Bond move to make it so suave to get that first drink without needing to bend over too much!
I love watching these videos and then see what i can substitute. Fino : Amontillado, Cocchi Americano : Lillet Blanc with a couple drops of a cinchona tincture, Martin Miller : East Side (Toledo) gin, Cointreau : Gran Gala. Mine is very smooth, sweet-citrus, nice mix of flavors, but mabe a little too sweet. Next time, PF Dry Curaçao. Thanks
I'm a long-standing (mostly) Martini aficianado. After too many, I'm not standing. But, that aside, this is a really interesting drink, and one I'd like to try. The shot of you raising the table to your lips, reminds me of Paul Newman in "The Verdict" unable to handle a single-rocks glass of Bushmill's, and bendind down to slurp it to a more forgiving level. 9:14
Gin martinis, especially Tanqueray 10, are more floral. For those, no vermouth or olives and just a lemon twist. Vodka martinis I always use vermouth. If I make one for someone else, I make it the way they want it. Stand up desk for the win!! LOL
I'm looking forward to trying this Martini! Thanks for the tips on refrigeration...idk if the sherry is in the fridge 🤔 Love the aero press. I've had one for a while, but use a reusable filter. Where did you get your shirt?
Great summer martini zesty and fresh. Ink gin from Australia Ink Gin with blueberry purple tinge. 2 oz ink gin, 1/4 oz bianco vermouth, shake vigorously to get shards of ice on the top when strained. Strain into chilled martini and zest with lemon…pentagram…😂
You are right about the vermouth. Lots of people store it in a liquor cabinet for who knows how long. It does NOT last like booze, it's more like in the 18% alcohol range. It needs storing in the fridge. Also stepping up from the usual vermouth suspects to something like Dolin's can make a big difference (imo, significant). There is a 375 ml bottle version, nice if you aren't planning on using it up quickly. Anders, how long do you expect properly stored vermouth to last. And thx for moving me up to Dolin's and better martinis.
Hi Anders….I always like hearing about the history of a drink but don’t mind that there was not much to find on this one…you were just so excited to get “TO THE BAR”!😁."….you were missed, and yes you look refreshed😁…I’m not familiar with this drink, it looks amazing 👌👌👌….have a wonderful weekend and as always “CHEERS!”🍸🍸❤️❤️
It sounds like a realy nice Cocktail to me! Today in the Evening, I‘ll give it a try! I don’t have a Fino right now, but a realy bonedry Amontillado Esquadrilla from Lustau! I‘m lookin’ forward, if it is a tasty one, that way! But I think, you could replace the Cocchi for a good white Vermouth! I once had a Bottle of that Stuff, but I never tastet any Kind of Bitterniss inside! Its like a realy sweet, white Vermouth. Just my Point of view!
I'm with you, Anders. A "Martini" is NOT just a glass of vodka. It requires the florals and botanicals that make a glass of ethyl alcohol into a glass of gin, and please, please, PLEASE -- at bare minimum, whisper the word "Vermouth" across the empty glass. Some people rinse the glass with Vermouth. I actually like a respectable amount of Vermouth in my Martini. The botanicals in the gin, the sweetness of the Vermouth, the citrus-y essence of the lemon -- it makes an INTERESTING drink. A plain glass of vodka is simply a cypher -- clear, tasteless, odorless, devoid of any character or personality whatsoever. Just that horrible kick in your head and gut the next day when your "cute, dear, beloved little water" bites your @$$. How is that defined as either "fun" OR "manly"?
My lady only will drink a vodka martini, dirty with extra olive juice on the side. But I will try to get her step outside of her comfort zone. Wish me luck!
My personal after work martini is 2oz Vodka, 1oz London Dry Gin, 2oz Dry white Vermouth, a cocktail spoon of olive brine, all into a cocktail shaker with ice. Shake for 20 seconds, and double strain into an chilled cocktail glass or coffee mug capable of holding 8oz. Add 2 olives on a skewer and enjoy. With dilution from the ice you get a 6-7oz martini. I also swap cocktail onions for the olives sometimes. I also sub half of the vermouth with Dubonnet for a fruitier drink: if I do that I sub a bar spoon of Cointreau for the brine and ditch the olives as I don't like the way they pair with the Dubonnet.
Anders you've done it again! I was intending on making a vesper this evening and I happen to have a bottle of Sacred English Amber Vermouth in my fridge which is a backward engineered kina lillet. I only have an oloroso sherry but oh well!! before vesper I shall now be wetting my appetite with an Alberto Martini! 😉 Cheers!!
@@AndersErickson if you get a chance, I definitely support picking some up! It won World's Best Vermouth in the World Drinks Awards 2019 and it's made with fortified English wine which is getting really good these days. I have no idea what Kina tasted like but if it tasted this good, Lillet should think about bringing it back.
Last summer I was making Fords and I ran out of Benedictine, so I subbed in Cointreau. Maybe I was making a riff on the Alberto? I can say that adding Cointreau or Benedictine to a wet martini makes the martini palatable. Need to get some ccochi americano!
I love a Alaska Martini, so this seems perfect to try. I love that Martini glass, as well as the perfect wash line. So many glasses are like 9 oz and look half full. Which ones are these?
I must admit that I am starting to become a fan of the "wet" martini. Whether it is vermouth (if you want a good martini use good vermouth, especially if you are using good gin), or saki (ironically drinking a wet sakitini as I am typing this) it's the combination that makes it a cocktail.
Le "Cap Corse" L.N. Mattei Quinquina - is what I've been using in place of Lillet blanc as of late... I think it's my new favorite, but I find different aperitif brands work better in different cocktails? Tasting the Cap Corse next to the Americano, I prefer the Cap Corse.
If they wanted a strong drink, they should be drinking something like that neat. Served up stirred cocktails are a way to fancy up the parts into something new.
Cool to learn there's a cocktail named after oneself. Definetely making it cause also pure martinis aro not my cup of tea and this sounds so much better.
I heard a story about how Winston Churchill preferred his Martinis. Plymouth Gin stirred. Then he would look at the bottle of vermouth from across the room while he drank.
Anders, I need your advice!! I've been the bartender at our football tailgates for the last 5 years. We get crowds ranging from 100 to 300 people. I'm always looking for a new, fresh, cocktail that can be made in large batches (ie. made a day ahead and then just add alcohol as it's served.) We have morning tailgates (10 to 12:30) and afternoon tailgates (3:00 to 6:00) throughout the season. First game is the last Saturday in August. Thanks my friend.
I had always subbed Cocchi Americano for Lillet in my cocktails until a friend turned me onto Kina L'aero D'or from Tempus Fugit. It is excellent...give it a try.
Try Tempus Fugit Kina L'Aero d'Or instead of Cocchi Americano. Nothing against Cocchi the TF is just a banger of a quinquina and comes closer to the original Kina Lillet apparently. It's great in other drinks, 20ty Century, Corpse Reviver etc. Their whole range is banging to be honest. The cacao is outstanding. Nice video, im recommending a lot of your featured drinks to my guests at the moment
Travel better with better coffee. Visit aeropress.com/TOTHEBAR for 20% off your order! Thanks AeroPress for sponsoring!
Just ordered one, really don't mind ads if they are for cool products. Keep up the neat ones!
Anders, I've heard you can use an Aeropress to clarify drinks. Can you confirm? Can you do a video on it?
How long is this promotion good for?
That sip-enabling table-raise was sublime!
One thing to remember is that "cocktails" originated with the mixtures people would make to deliver medicines. Gin and tonic, for example, was gin, quinine, sugar, and fizzy water -- a nice, refreshing way to get your anti-malarial medicine. You could say it was a riff off Mary Poppins' dictum, "A spoonful of sugar makes the medicine go down." So, the Alberto was apparently another formula for delivering quinine -- gin, sherry and cointreau for sweetness, and the Lillet to deliver the quinine (with a spoonful of sugar). And the orange peel to make it look pretty for grown-ups. Another way people would get their medicine was in a "paper" with a ground up "powder" folded up in it. This was an early form of "bitters," since these "powders" were almost always unbearably bitter. So, you had a little alcohol (which grandma would call a "tincture") to dissolve the bitter poweder, something sweet, like a cordial, and some fizzy water, or even just plain "branch water" to dilute the bitterness a bit. Almost all of our older cocktails follow this formula -- alcohol, bitters, wine or juice, diluted with fizzy or water. And sometimes, "just a spoonful of sugar" in the form of "simple syrup." Now, most of our medicines are taken as pills, capsules, or tablets, or injected in order to control the dose more precisely. But that's how "Doctor Mom" used to "dose" the family.
You keep telling it like it is to those "tough" guys and their vermouth-less "Martinis," Anders. Keep up the good work!
I'm very tough. Give me my 2:1 martini with orange bitters stirred, up.
I always appreciate that you call all of these videos "films" haha. Usually I think it'd come off as pretentious but these are always so well done it just makes me chuckle. Great video as always Anders!
The table rise!!!!! Chef's kiss!
Don't trust myself with a full cocktail glass
I guess you're literally raising the bar! (I'm sure someone said that already.) All right, you've convinced me - I'll make the Alberto tonight.
“We are the cocktail makers, we are the dreamers of dreams.”
"We are the cocktail makers; we are the hangers of hangovers.”😁
@@fxeditor1138How you doubt our livers.
I hope you had a restful vacation, Anders! Thank you for this recipe, and may your summer be wonderful!
Oh man I'm always here for a martini rant.
Glad your back. Bit of bar talk is a welcome pause.
Nice that your back from the vacation... looking sharp! and what a drink 😊
Thanks so much! Great to be back
I'll be doing some science tonight. By the way, your table is awesome.
I love the Christmas Carol reference at the end! I said good day!
I think it's Willie Wonka but I may be wrong
Never heard of this one. Gotta try to make one
Wow this one is really good! I ended up subbing a bunch cos of what I have in and open but it turned out great - made it with amontillado, tanqueray and dolin blanc with a dash of Regan’s orange
I just got back from Spain where we did a lovely sherry tasting. Fun to see a cocktail using a fino.
This looks amazing! And thank you for the note that Cocchi Americano is closer to Kina Lillet than Lillet Blanc. I have some Cocchi, and I’m looking forward to making a Vesper with it and experiencing one closer to Ian Fleming’s version.
Unexpected! I need to speak with my tin can phone operator, as I did not see this one coming. Nice one, Anders!
Back to the bar!
We made this tonight (sorry! We are way behind on your videos) and loved it. It's so fresh and balanced and subtly orangey. I'm a big sherry cocktail fan so this was perfect for me but even my partner, not particularly a sherry fan, loved it. We'll be making this again soon.
TO THE BAR!➡️🥃
I would love a video giving an overview of sherry in general. I've been mixing drinks for years and have a huge, well-stocked bar, but I know next to nothing about sherry - what to look for, different types, does it keep like liquors or go bad like vermouth (you mentioned this, and I suspected as much, but wasn't sure), etc
Noted. A great idea
Oh yes I would a video on sherry and some cocktails with sherry!
Ditto!
@@AndersErickson Maybe sherry AND port as vermouth-like mixers? And which sherries and ports should you have on hand?
Welcome back Anders, hope you had a nice break. I love the idea of a salty Fino in a Martini, will try this out. I think I heard Oz laughing when you raised the bar 😂, I made a French Blonde last night (apparently Taylor Swift’s favorite cocktail) I don’t have Lillet but used cocchi americano, it was really incredible, would love to see your riff on it Anders.
I made this tonight after a rough couple days and WOW, what a crazy combination of flavors. Something about the orange and the bitter quinine are making my brain go... chocolate???? It's rad. This is going straight into my little book of favorite cocktails.
Hey Anders! As always, thanks for amazing video on classic cocktail, Im going to be little honest with you, Ive learned so much from your channel for past 4 years, it helped me super much especially on fun facts and history about classic cocktails, and I would say that definietly partly thanks to this part of the learning i managed to get to one of the top 100, and Im brand ambassador for one of I would say quite nice brands, even tho my view on drinks and cocktails shaped quite a lot, your drinks still look absolutly stunning, I love the idea of peel being on the top of the glass (for all the good things that it helps, aroma, the oils are keep going to the dring etc.) just one thing i cant get out of my mind maan, is the toothpick, you make amazing drinks, with amazing and balanced proportions, isnt it a little bit shame that you garnish it with a toothpick? i mean you can buy any nice metal "toothpicks" that looks stunning for just couple bucks!
Please do not take it as hate or something, i love your videos! just a point i had to make!
keep up
Love this riff!! I’m big into single malt scotch these days - neat - but I love a good dry Martini or a riff!! Hope you guys are well!!
Cheers Christine! Hope you're enjoying your summer. Have a great weekend!
@@AndersErickson I am! Thanks Anders!! 🙂
I’m a bartender at a steakhouse and 95% of the “martinis” I make are just vodka up
People like their vodka. Cheers
Ha, I date a lot and every woman that says martini implies vodka. They always say, "oh no I dont like gin."
I see the same thing. I wonder if folks tried cheap gin when younger and then regretted it?
That's how I like it
The Churchill martini 😅with a twist of lemon. I get that one a lot
LOL the desk lift... 😂
Literal table flex.
I need to change my drink-making bar to a standup desk that can move up! It was a James Bond move to make it so suave to get that first drink without needing to bend over too much!
LOVE the bar spoon microphone!
looks lovely. I'll try it this weekend
A delightful video, and a lovely looking drink!
This table is amazing! More info plz! Not to dwarf on the booz just I didn't realize you can adjust the table height with this nice wood pattern.
love Youre video, thanks for being here ❤
Mic on the barspoon! Legend! 😂
That simple looks FANTASTIC 🍸
I am a fan of the Martinez that you made. Its my summer cocktail. i am excited to try this one and see how it fits in.
Have you considered also adding in a bit of Regan's Orange Bitters?
I love watching these videos and then see what i can substitute. Fino : Amontillado, Cocchi Americano : Lillet Blanc with a couple drops of a cinchona tincture, Martin Miller : East Side (Toledo) gin, Cointreau : Gran Gala.
Mine is very smooth, sweet-citrus, nice mix of flavors, but mabe a little too sweet. Next time, PF Dry Curaçao. Thanks
Wait...the kicker was amazing!
I'm a long-standing (mostly) Martini aficianado. After too many, I'm not standing. But, that aside, this is a really interesting drink, and one I'd like to try. The shot of you raising the table to your lips, reminds me of Paul Newman in "The Verdict" unable to handle a single-rocks glass of Bushmill's, and bendind down to slurp it to a more forgiving level. 9:14
Sounds great!
I'm a big fan of the Vesper and Gibson, but this seems right up my alley, too. Gonna give it a try.
Gin martinis, especially Tanqueray 10, are more floral. For those, no vermouth or olives and just a lemon twist. Vodka martinis I always use vermouth. If I make one for someone else, I make it the way they want it. Stand up desk for the win!! LOL
barspoon mic holder would have made bob barker jealous
One the topic of the aero press my travel coffee cup can double as a travel tea cup due to the useful tea bag hook in the travel cup
Had dry curaçao handy instead of Cointreau. Came out yummy.
Also used Japanese gin.. Etsu
Love the Shirt Dude
That does look like a fun one. Cheers, and enjoy the weekend!
First like! I love a martini in the summer so this sounds right up my alley 🍸
Cheers, Chris! Hope you're having a great summer!
Off topic from this vid but had to share. Just placed an order for your grenadine! Cannot wait to try it!! Cheers!
Cheers! Hope you enjoy it!
@@AndersErickson Just got it in. It is delicious! Such a rich wonderfully dark flavor. Cannot wait to use it in a cocktail tonight!
The only ingredient I had was the gin. So i had to go to my favorite bar to try this. The bartender decided to try it too. He loved it.
I'm looking forward to trying this Martini!
Thanks for the tips on refrigeration...idk if the sherry is in the fridge 🤔
Love the aero press. I've had one for a while, but use a reusable filter.
Where did you get your shirt?
Great summer martini zesty and fresh. Ink gin from Australia Ink Gin with blueberry purple tinge. 2 oz ink gin, 1/4 oz bianco vermouth, shake vigorously to get shards of ice on the top when strained. Strain into chilled martini and zest with lemon…pentagram…😂
Miller gin plays well with orange
You are right about the vermouth. Lots of people store it in a liquor cabinet for who knows how long. It does NOT last like booze, it's more like in the 18% alcohol range. It needs storing in the fridge. Also stepping up from the usual vermouth suspects to something like Dolin's can make a big difference (imo, significant). There is a 375 ml bottle version, nice if you aren't planning on using it up quickly. Anders, how long do you expect properly stored vermouth to last. And thx for moving me up to Dolin's and better martinis.
Hi Anders….I always like hearing about the history of a drink but don’t mind that there was not much to find on this one…you were just so excited to get “TO THE BAR”!😁."….you were missed, and yes you look refreshed😁…I’m not familiar with this drink, it looks amazing 👌👌👌….have a wonderful weekend and as always “CHEERS!”🍸🍸❤️❤️
I enjoy good martinis thus I must make this one!
It sounds like a realy nice Cocktail to me!
Today in the Evening, I‘ll give it a try!
I don’t have a Fino right now, but a realy bonedry Amontillado Esquadrilla from Lustau!
I‘m lookin’ forward, if it is a tasty one, that way!
But I think, you could replace the Cocchi for a good white Vermouth!
I once had a Bottle of that Stuff, but I never tastet any Kind of Bitterniss inside!
Its like a realy sweet, white Vermouth.
Just my Point of view!
Oh.. getting that aeropress money now! Heck yeah!
I'm with you, Anders. A "Martini" is NOT just a glass of vodka. It requires the florals and botanicals that make a glass of ethyl alcohol into a glass of gin, and please, please, PLEASE -- at bare minimum, whisper the word "Vermouth" across the empty glass. Some people rinse the glass with Vermouth. I actually like a respectable amount of Vermouth in my Martini. The botanicals in the gin, the sweetness of the Vermouth, the citrus-y essence of the lemon -- it makes an INTERESTING drink. A plain glass of vodka is simply a cypher -- clear, tasteless, odorless, devoid of any character or personality whatsoever. Just that horrible kick in your head and gut the next day when your "cute, dear, beloved little water" bites your @$$. How is that defined as either "fun" OR "manly"?
the Anderto! i upped the gin a quarter and dialed back the sherry. thanks for the another gem
Excellent as always. Good day. 😅
YUM! That is a good drink!
Oz's hands were the best part lol. Oh and I'm going to make this.
My lady only will drink a vodka martini, dirty with extra olive juice on the side. But I will try to get her step outside of her comfort zone. Wish me luck!
Wow the tip about replacements for Kina Lillet is really healpful. Would the same apply to the Vesper Martini?
Do Cafe Royal’s Matador next!
My personal after work martini is 2oz Vodka, 1oz London Dry Gin, 2oz Dry white Vermouth, a cocktail spoon of olive brine, all into a cocktail shaker with ice. Shake for 20 seconds, and double strain into an chilled cocktail glass or coffee mug capable of holding 8oz. Add 2 olives on a skewer and enjoy. With dilution from the ice you get a 6-7oz martini. I also swap cocktail onions for the olives sometimes. I also sub half of the vermouth with Dubonnet for a fruitier drink: if I do that I sub a bar spoon of Cointreau for the brine and ditch the olives as I don't like the way they pair with the Dubonnet.
I would immediately fall asleep after drinking so much booze.
@petermhz it's effectively just 2 martinis. You can just share it with another person since then it would be a 3-3.5 Oz martini for each of you.
This looks great! I only have amontillado on hand. Maybe do .75 each Cocchi Americano and amontillado?
Nothing like sipping your martini Freya style.
Anders you've done it again! I was intending on making a vesper this evening and I happen to have a bottle of Sacred English Amber Vermouth in my fridge which is a backward engineered kina lillet. I only have an oloroso sherry but oh well!! before vesper I shall now be wetting my appetite with an Alberto Martini! 😉 Cheers!!
Love it. Super curious about the amber vermouth! Cheers
@@AndersErickson if you get a chance, I definitely support picking some up! It won World's Best Vermouth in the World Drinks Awards 2019 and it's made with fortified English wine which is getting really good these days. I have no idea what Kina tasted like but if it tasted this good, Lillet should think about bringing it back.
Last summer I was making Fords and I ran out of Benedictine, so I subbed in Cointreau. Maybe I was making a riff on the Alberto? I can say that adding Cointreau or Benedictine to a wet martini makes the martini palatable. Need to get some ccochi americano!
This reminds me of another cocktail called Eventide.
- 1.5 oz Gin
- 1.5 oz Cocchi
- 2 dashes orange bitters (I like going up to 4 dashes)
Love it. Cheers
I love a Alaska Martini, so this seems perfect to try. I love that Martini glass, as well as the perfect wash line. So many glasses are like 9 oz and look half full. Which ones are these?
I must admit that I am starting to become a fan of the "wet" martini. Whether it is vermouth (if you want a good martini use good vermouth, especially if you are using good gin), or saki (ironically drinking a wet sakitini as I am typing this) it's the combination that makes it a cocktail.
I have to imagine as soon as the camera was off, you went and made your favorite classic martini. Seemed to be where your head was at! 🍸
Le "Cap Corse" L.N. Mattei Quinquina - is what I've been using in place of Lillet blanc as of late... I think it's my new favorite, but I find different aperitif brands work better in different cocktails? Tasting the Cap Corse next to the Americano, I prefer the Cap Corse.
I like it.
Funny, just read about another old Martini riff, The Zaza (gin+red/sweet vermouth+orange cest twist). :)
If they wanted a strong drink, they should be drinking something like that neat. Served up stirred cocktails are a way to fancy up the parts into something new.
Love that shirt!
You know, I've long though that Anders should provide a description/link of his outfit!
The table raise is so much funnier when I remember your old videos with the table that would shake when you stirred a drink
You've been here a while! Appreciate that. Cheers
Love it!
Cool to learn there's a cocktail named after oneself.
Definetely making it cause also pure martinis aro not my cup of tea and this sounds so much better.
I heard a story about how Winston Churchill preferred his Martinis. Plymouth Gin stirred. Then he would look at the bottle of vermouth from across the room while he drank.
I remember referencing this when I was at school in a history essay !
What's the closing track at the end of the video, Andy? Love it!
Anyone?
They're playing of a Churchhill martini quote about throwing out the vermouth = "Churchill martini"
Ultimate Summer Martini you say.... I'll give this one a whirl tonight!
I may even give one a little shake as well as stirred!!! 🤔😄
Happy weekend!
Anders, I need your advice!! I've been the bartender at our football tailgates for the last 5 years. We get crowds ranging from 100 to 300 people. I'm always looking for a new, fresh, cocktail that can be made in large batches (ie. made a day ahead and then just add alcohol as it's served.) We have morning tailgates (10 to 12:30) and afternoon tailgates (3:00 to 6:00) throughout the season. First game is the last Saturday in August. Thanks my friend.
Check out the Batch Cocktails book by Maggie Hoffman
Reminds me of the Jabberwocky cocktail
Looks great---- how long will Sherry survive in the fridge?
O, will definitely try this one
I had always subbed Cocchi Americano for Lillet in my cocktails until a friend turned me onto Kina L'aero D'or from Tempus Fugit. It is excellent...give it a try.
Anders, where did you get the shirt?👌🙂
Try Tempus Fugit Kina L'Aero d'Or instead of Cocchi Americano. Nothing against Cocchi the TF is just a banger of a quinquina and comes closer to the original Kina Lillet apparently.
It's great in other drinks, 20ty Century, Corpse Reviver etc.
Their whole range is banging to be honest. The cacao is outstanding.
Nice video, im recommending a lot of your featured drinks to my guests at the moment
Welcome back
Definitely sounds interesting….😊
I've never had a Martini of any kind. This sounds like one I might enjoy, so I'll put it on my todo list.
Hope you enjoy it. Cheers
Sir, you haven't lived until you've had a properly mixed martini, straight up with a 3 olive garnish....