Go to sponsr.is/zbiotics_educatedbarfly_1124 or scan the QR code and get 15% off your first order of ZBiotics Pre-Alcohol Probiotics using my code EDUCATEDBARFLY at checkout. Thanks to ZBiotics for sponsoring today’s video!
I wanting to make a Vieux Carre at home but didn't have pimento bitters, so I riffed with what I had and pretty much made an A La Louisiane by accident. Once I tried it, I was hooked and learned to make the A La Louisiane for real. I had a bottle of an armagnac finished Sagamore Rye that I used and that finish added another layer to all of the already competing flavors. So good.
The blue pigment in Butterfly pea flower is an extremely “fugitive” color-meaning it is incredibly unstable. It is not lightfast, subject to fading when exposed to UV, and it changes color to a pinkish violet when exposed to acid (like lemon or lime juice). You have to store those gins in a dark closet or cabinet, out of the light, or they will definitely fade.
Loved the new set and camera takes! You guys are on another level, both in terms of form and content. I owe a lot of my cocktail education to your work. Thank you so much for that! ❤
I don't know how many couples have "their cocktail", but the Aviation is the first cocktail my love and I had together, and we always order one together.
A tiny detail about the aviation: when using the maraschino liqueur, I always opt for the lazzaroni brand. It's more aromatic and just marries better with gin in my experience. It's also a few bucks cheaper!
@TheEducatedBarfly I actually really like my Aviations stirred. I know it has citrus and usually citrus is shaken, but the balance seems better to me. Have you ever tried it stirred, and what were your thoughts?
Try this coktail 🍸 Name is still up to interpretation. 1 oz of Ouzo (Kaloyannis) 1/2 oz of Kefir lime simple sirup 1/4 oz of grenadine (Mix with ice) Top it off with Club soda and ice.
One of the benefits of frequenting a good (actually mine is great) cocktail bar, is the opportunity to be introduced to many classic and new cocktails. I've had all of these at one time or another. Really like the La Louisiane. Not a fan of the Aviation, but that has more to do with the Violette. Flowery flavors are not my thing. I have however, recommended it to many people who I know will like it - and they do. So, doing my part spread the word about at least one of these!
A quick question, a lot of some of the best recipes I’ve been meaning to try from you have Coochi Americano. My question being if I can’t find it, what would you suggest for replacement?
"I feel like I haven't given you guys a lot of... poo's & pants.. poo pants.. in videos very often so..." For new viewers without essential Educated Barfly lore as context this comment is totally unhinged hahahaha
Small correction on the dried fruit from the perspective of a food chemist. Caramelization is a process that a sugar undergoes under a specific temperature (far above 100C). Dehydrators do not reach these temperatures (usually 40-60C). What does happen though is that volatile aromatics evaporate from the fruit more easily, which leaves behind only the base notes. If it's sticky, it's because cell walls are disrupted and the sugars, fats and resins ooze out.
A quick question. I've been meaing to try a few of you incredible recipes that feature Coochi Americano. If I can't find it, what would you recconmend for replacing it.
The closest I can think of is C. Comoz blanc vermouth. Lillet Blanc, otherwise. Other blanc vermouths are a little too sweet to substitute by themselves. Maybe a dash of bitters would compensate.
When I first started getting into cocktails, I found your video on the Aviation. It's been my favourite gin cocktail since! I'll try the new recipe but will likely stick to your original! Thanks.
Love the re-specked aviation. Great idea to balance the citrus with syrup. Our fresh citrus in Adelaide Australia can be so overpowering. Been thinking for a while to just halve the amounts in standard recipes but the balance idea is perfect
Benedictine makes B+B which is bottled with brandy. Makes a good sipper. Might be good to use a cognac you like. I only know because I bought a bottle on accident...
Love this! It's great to see some of the internet hype/lore cut through by professional wisdom and experience. The La Louisiane is hands down my favourite stirred cocktail. I always feel a little personally offended when I see or hear it described as a 'b list' cocktail or something. Also you've inspired me to pull the trigger on some creme de voilette and finally jump on the aviation train.... or plane I guess 😂
I can't think of another drink that I was so excited to try when I first heard about it and so disappointed when I finally had one. I would *never* order one of these at a bar. Any more than a ¼ ounce of Creme de Violette and it starts tasting like soap. Your specs are good. Using Empress gin is a good way keep it the right color without relying the Creme de Violette to do so. 👍
I've always known it as a "de la Louisiane" and have always used an atomizer for my absinthe to rinse the glass instead of putting it directly in the drink, and done your exact measure minus .25oz on each spirit. wonder how different our versions would be. always thought of this cocktail as a child of the sazerac and the Vieux carre
Alpine Negroni: which liqueur is used in the drink, white Crème de Menthe or Crème de Cacao? The recipe says Creme de Menthe, but you mentioned in the tasting notes several times that you can taste Creme de Coco.
In years of bartending and also working for the chain of hotels Empress Gin takes its namesake from, I have never seen the gin fade and lose its purple color like that. How long have you had that bottle for?? was it stored in sunlight or something of that nature? I find that fascinating.
What is the definition of a 'daisy'? I thought it was a cocktail that had citrus and sweetness from the liqueur only... so adding simple syrup would stop it being a... daisy? And turn it into a sour? Am I wrong? Great video, thanks
A Daisy is a sour with the addition of a liqueur, some old school ones only use liqueur buuut many also add a bit of simple syrup for balance. Very few like the last word are able to balance the citrus with a liqueur alone
Great analysis, thank you! Could you help me with something unrelated: I have a SafePal wallet with USDT, and I have the seed phrase. (alarm fetch churn bridge exercise tape speak race clerk couch crater letter). How can I transfer them to Binance?
I wanted to make a Vieux Carre, but had no cognac, maybe I'll do a La Louisiane instead now! I'd also love to make that Star Daisy but have no Applejack in my region. Maybe I can try it with Calvados?
I saw a video for a royal aviation that was an aviation in an absinthe rinsed glass and topped with champagne. After trying the royal aviation I started using an absinthe rinsed glass for when i made a regular aviation. I thought the absinthe improved the standard aviation cocktail.
Funny at the restaurant I used to bartend at we had an aviation Spagliatto. Half the specs of a normal aviation top with Prosecco. It wasn’t very popular 😂
Thank you! After the third mention I just accepted that "Butterfly pee" is a cute nickname for a natural colorant I've never heard of, and I was cool with it being that too! 🫠🦋 But your clarification makes so much more sense.
On the Negroni Sbagliato... can we talk about how it's just arguably just a Americano variant? I mean seriously, we went from a drink with sparking water, campari, and sweet vermouth, then subbed out the water for gin, and then they've gone back and subbed the gin for sparking wat- er I mean sparking wine! Whoever made this thing just accidentally reinvented the Americano! Honestly if people want to drink sparking wine, campari, and sweet vermouth together fine, but let's come together and just agree it is an Americano variant and not a Negroni variant
Would love to make that alpine negroni and I have all the ingredients except Suze which you can't get for love or money around here and it's illegal to deliver alcohol so does anyone have any ideas?
Go to sponsr.is/zbiotics_educatedbarfly_1124 or scan the QR code and get 15% off your first order of ZBiotics Pre-Alcohol Probiotics using my code EDUCATEDBARFLY at checkout. Thanks to ZBiotics for sponsoring today’s video!
I wanting to make a Vieux Carre at home but didn't have pimento bitters, so I riffed with what I had and pretty much made an A La Louisiane by accident. Once I tried it, I was hooked and learned to make the A La Louisiane for real. I had a bottle of an armagnac finished Sagamore Rye that I used and that finish added another layer to all of the already competing flavors. So good.
The blue pigment in Butterfly pea flower is an extremely “fugitive” color-meaning it is incredibly unstable. It is not lightfast, subject to fading when exposed to UV, and it changes color to a pinkish violet when exposed to acid (like lemon or lime juice).
You have to store those gins in a dark closet or cabinet, out of the light, or they will definitely fade.
Yeah just gotta reinfuse the gin with the more lol
@@TheEducatedBarfly drinking it faster is the real solution
Loved the new set and camera takes! You guys are on another level, both in terms of form and content. I owe a lot of my cocktail education to your work. Thank you so much for that! ❤
Thanks! And yeah I’m digging the updated set too! Glad you like it and appreciate all the support!
I absolutely loved the way this video went through! Some laid-back cocktail making vibes mixed with some laughs and history. Really enjoyed it.
First of all, the set looks amazing. Secondly another great round of recipes. Keep up the amazing work Leandro and Marius
Anders Erickson convinced me to try the aviation but stirred instead of shaken and I prefer it like that. The colour is prettier when stirred I think
I don't know how many couples have "their cocktail", but the Aviation is the first cocktail my love and I had together, and we always order one together.
That's so sweet! 🥰 Love to hear stuff like that, cheers to the both of you!!
Damn, this reminds me my ex loved East 8 Hold-up and would often request it...
That's super cute, every cocktail loving couple should have one!
Same here❤
My wife and I both love them. And we were both outraged at the inclusion of simple syrup here. Lol
A tiny detail about the aviation: when using the maraschino liqueur, I always opt for the lazzaroni brand. It's more aromatic and just marries better with gin in my experience. It's also a few bucks cheaper!
Curious, I don't think I've ever seen that brand, but I'll be on the lookout now since an aviation is why I buy maraschino liqueur
@jinxed7915 clear rectangular bottle, red label! I use it for all my drinks that call for maraschino 😁
Depends on what gin you use of course …
@@janpaulvanderhoeven I'm a basic lad when it comes to gin and tend to prefer tanqueray 😁
@TheEducatedBarfly
I actually really like my Aviations stirred. I know it has citrus and usually citrus is shaken, but the balance seems better to me. Have you ever tried it stirred, and what were your thoughts?
Nah stirring is definitely a great way to make the aviation for a silkier mouthfeel
@@TheEducatedBarfly on this note, "shaken vs stirred and when to do which" would be a nice video subject
A La Louisiane is always so criminally underrated.
Agreed!
Literally my favorite cocktail. It's never on any menu...so home bar only
@@richardcarr2890 same 🥲
Aviation is my all time favourite cocktail. It's the middle of summer here, so I add tonic in a tall glass and call it a Long Flight. Lovely.
Nice! That’s awesome 😂
Try this coktail 🍸
Name is still up to interpretation.
1 oz of Ouzo (Kaloyannis)
1/2 oz of Kefir lime simple sirup
1/4 oz of grenadine
(Mix with ice)
Top it off with Club soda and ice.
One of the benefits of frequenting a good (actually mine is great) cocktail bar, is the opportunity to be introduced to many classic and new cocktails. I've had all of these at one time or another. Really like the La Louisiane. Not a fan of the Aviation, but that has more to do with the Violette. Flowery flavors are not my thing. I have however, recommended it to many people who I know will like it - and they do. So, doing my part spread the word about at least one of these!
A quick question, a lot of some of the best recipes I’ve been meaning to try from you have Coochi Americano. My question being if I can’t find it, what would you suggest for replacement?
Hi Lewis, you can try Lillet Blanc as a substitute for Cocchi Americano!
"I feel like I haven't given you guys a lot of... poo's & pants.. poo pants.. in videos very often so..." For new viewers without essential Educated Barfly lore as context this comment is totally unhinged hahahaha
Poo pants...triggers a bit of childhood playground trauma...
That bit made my gin come out my nose
I've made yhr aviation before and like it. Excited to try the others especially the gin fix.
Small correction on the dried fruit from the perspective of a food chemist. Caramelization is a process that a sugar undergoes under a specific temperature (far above 100C). Dehydrators do not reach these temperatures (usually 40-60C). What does happen though is that volatile aromatics evaporate from the fruit more easily, which leaves behind only the base notes. If it's sticky, it's because cell walls are disrupted and the sugars, fats and resins ooze out.
Thanks for the correction ❤️💙💜
Thanks for this list. That A La Louisiane is a gem! Keep fighting the good fight
The a la louisiane is my favorite cocktail! Great choice!
A quick question. I've been meaing to try a few of you incredible recipes that feature Coochi Americano. If I can't find it, what would you recconmend for replacing it.
The closest I can think of is C. Comoz blanc vermouth. Lillet Blanc, otherwise.
Other blanc vermouths are a little too sweet to substitute by themselves. Maybe a dash of bitters would compensate.
@@CarlosSempereChen Ok, I'll be sure to try that. Thanks
When I first started getting into cocktails, I found your video on the Aviation. It's been my favourite gin cocktail since! I'll try the new recipe but will likely stick to your original! Thanks.
Love the re-specked aviation. Great idea to balance the citrus with syrup. Our fresh citrus in Adelaide Australia can be so overpowering. Been thinking for a while to just halve the amounts in standard recipes but the balance idea is perfect
Awesome, great selection and the banter. 😊
Gin Fix is definitely slept on compared to its more popular, taller brother Tom Collin’s
One must remember, we are no longer in the 20th century. We are in fact, nearly a quarter-century into the 21st century.
Benedictine makes B+B which is bottled with brandy. Makes a good sipper. Might be good to use a cognac you like.
I only know because I bought a bottle on accident...
Love this! It's great to see some of the internet hype/lore cut through by professional wisdom and experience. The La Louisiane is hands down my favourite stirred cocktail. I always feel a little personally offended when I see or hear it described as a 'b list' cocktail or something. Also you've inspired me to pull the trigger on some creme de voilette and finally jump on the aviation train.... or plane I guess 😂
New set looks great...congratulations!
Aviation is one of my most frequently made cocktails. In the UK we have several brands of violet flavoured gins. I use those instead of the combo.
Done the Star Daisy with VSOP Calvados - works well.
I can't think of another drink that I was so excited to try when I first heard about it and so disappointed when I finally had one. I would *never* order one of these at a bar. Any more than a ¼ ounce of Creme de Violette and it starts tasting like soap. Your specs are good. Using Empress gin is a good way keep it the right color without relying the Creme de Violette to do so. 👍
Great episode. The banter is good =)
I've always known it as a "de la Louisiane" and have always used an atomizer for my absinthe to rinse the glass instead of putting it directly in the drink, and done your exact measure minus .25oz on each spirit. wonder how different our versions would be.
always thought of this cocktail as a child of the sazerac and the Vieux carre
Also like the Water Lily, a riff on the Las Word, with nice violet flavors as in the Aviation 👌🏻
For sure making the Alpine Negroni gonna suits the december mood here in Montreal !
Alpine Negroni: which liqueur is used in the drink, white Crème de Menthe or Crème de Cacao? The recipe says Creme de Menthe, but you mentioned in the tasting notes several times that you can taste Creme de Coco.
creme de menthe, just flubb in the tasting notes.
@@TheEducatedBarfly Thank you for the information. Unfortunately, I did not recognise the label on the bottle.
@@terokoistinen tempus fugit brand
hey, I remember this channel ! - We want more standard cocktail eps sir
Love the Star Daisy, make it in the UK with Cider Apple Brandy.
In years of bartending and also working for the chain of hotels Empress Gin takes its namesake from, I have never seen the gin fade and lose its purple color like that. How long have you had that bottle for?? was it stored in sunlight or something of that nature? I find that fascinating.
Nope stored in a cool dry place, no direct sunlight and has been on the shelf for maybe 8 months to a year.
What is the definition of a 'daisy'? I thought it was a cocktail that had citrus and sweetness from the liqueur only... so adding simple syrup would stop it being a... daisy? And turn it into a sour? Am I wrong? Great video, thanks
A Daisy is a sour with the addition of a liqueur, some old school ones only use liqueur buuut many also add a bit of simple syrup for balance. Very few like the last word are able to balance the citrus with a liqueur alone
Great analysis, thank you! Could you help me with something unrelated: I have a SafePal wallet with USDT, and I have the seed phrase. (alarm fetch churn bridge exercise tape speak race clerk couch crater letter). How can I transfer them to Binance?
I wanted to make a Vieux Carre, but had no cognac, maybe I'll do a La Louisiane instead now!
I'd also love to make that Star Daisy but have no Applejack in my region. Maybe I can try it with Calvados?
Yes do it with Calvados just use VSOP
Where can I find the glass used for the alpine Negroni
I feel like the addition of syrup is going to sweeten the Star Daisy too much, but I'm going to try it both ways.
Anders did an interesting shaken vs. stirred aviation episode.
Happy Thanksgiving, Leandro and Marius!
What absinthe are you using?
It’s called Vieux Pontarlier
As for me such a bit forgotten are Clover Club, Sidecar and Army& Navy. Like them very much especially Clover club
Oh yeah army navy is one of my favorites
@TheEducatedBarfly Simple but not ordinary
8:06 - He has a Barfly fridge and manages to "fail" closing it to get a longer shot 🤣
😂 😆
I saw a video for a royal aviation that was an aviation in an absinthe rinsed glass and topped with champagne. After trying the royal aviation I started using an absinthe rinsed glass for when i made a regular aviation. I thought the absinthe improved the standard aviation cocktail.
Some years ago, you did a video with Greg from how to drink where Greg worked with you to "fix" the aviation.
I think it was the Corpse reviver #2 not the aviation but I could be misremembering
Funny at the restaurant I used to bartend at we had an aviation Spagliatto. Half the specs of a normal aviation top with Prosecco. It wasn’t very popular 😂
😂
Butterfly Pea (blossom), not pee, for those confused.
Thank you! After the third mention I just accepted that "Butterfly pee" is a cute nickname for a natural colorant I've never heard of, and I was cool with it being that too! 🫠🦋 But your clarification makes so much more sense.
Where did you get the fridge??
We Customized a fridge we got at Home Depot
A la Louisiane on ingredients alone just sounds like a Sazerac took a Vieux carre home.
I wasn’t sure I’d ever like this guy… now I’m sure.
Don’t let the door hit you in the ass on the way out
@@TheEducatedBarfly roasted his ass
On the Negroni Sbagliato... can we talk about how it's just arguably just a Americano variant? I mean seriously, we went from a drink with sparking water, campari, and sweet vermouth, then subbed out the water for gin, and then they've gone back and subbed the gin for sparking wat- er I mean sparking wine! Whoever made this thing just accidentally reinvented the Americano!
Honestly if people want to drink sparking wine, campari, and sweet vermouth together fine, but let's come together and just agree it is an Americano variant and not a Negroni variant
The last word was the cocktail all of us at the bar I worked at and actually now always have
Would love to make that alpine negroni and I have all the ingredients except Suze which you can't get for love or money around here and it's illegal to deliver alcohol so does anyone have any ideas?
Any amaro will sort of work, but there's no 1-to-1 substitution, sadly.
Too true! You should pick it up next time you travel!
Another gentian liqueur is Salers, not exactly the same, but similar earthy and bitter notes
Is there an episode base off of recipe's from viewers?
There were a few back in the day and definitely thinking about doing more
@TheEducatedBarfly I'd love to contribute
My favorite gin drink at a bar is a Singapore sling
Damn i thought all the bartenders were in agreement that we all hate the aviation
Nah. It’s a problem, but problems can be fixed
How about a pinch of rosemary frozen into the ice?
You drink till you use up the same amount of lemon or lime thats left. Some days it just never works out.
During the sbagliato craze, everybody was ordering it and simultaneously sending it back because of how bitter Campari is
😂 rookies!
Are you ever gonna put a different background song haha
Probably not but maybe….
What if you just gave the rosemary a slappy-poo and rubbed it on the rim? 20:37
Rosemary really doesn’t need a spanking but do it if you must 😆
@TheEducatedBarfly *someone's disappointed grandmother has entered the chat*
Love a good Louisiane
Me too! One of my favorites!
Why should a cocktail be whip shaked, rather than just regular shake?
If it's served on crushed or pebble ice, to avoid overdilution
It’s a way of adding a little dilution and chill to a pebble/crushed ice drink without the worry of over diluting
Of corse im not gonna sleep on them, that seems really uncomfortable, and im probably gonna break the glasses
Sippy pants. Not! A drinky poo!
Video just cut off???
Hmm. Nice thumbnail.
I thought you meant Butterfly pee... But that's not so easy to get, is it? 😅
😂 pea
I just like a normal Negroni
AI transcripts are not a substitute for the actual recipes you used to provide with the videos. So sorry that you have stopped providing those.
Double products . We selling everybody no hostages
Too many Gin cocktails...
Or just the right amount 😆
Bring back the beard, brother!