bumping this up cause i just heard of this variation yesterday, and love the history behind this! makes sense as to where old fashion came from! here i thought this drink was a level up from the old fashion
love learning more about cocktails on this channel, and my customers appreciate everything I am learning too! watching this video I was struck by it's similarity with the sazerac, did the sazerac come out of this cocktail ? thank you guys for all you do!
Love the tutorials! I just started making cocktails and your videos have been really informative. If I could make one request, I'd really like to see your version of a Boulevardier.
Oh boy, this is simple (make it in the glass) and just so awesome with my Woodford Reserve Rye. I use a barspoon of raw sugar instead of white cubes, but that's me.
Trying to figure out Absinthe, particularly how to get good one at a decent price. Pernod makes an anise liqueur and also absinthe but I can’t find the latter. Then there’s a few types in my area for $30 - for Mephisto brand and near $60 for other kinds. Just trying to figure out how to know what is good because there’s not a lot of guidance in the customer reviews.
Sazerac is with Cognac, they switched to rye couse in europe there was a parasite infestation in grape trees called root aphids that decimated the wine production, so cognac was almost impossible to have in the USA. A lot of variety of grapes was lost forever and so many wines and derivatives, so sad!!
@@SaroShowthat story was actually found to be not true at all! The Sazerac cocktail that we all know originated at the Sazerac House as the Sazerac Whiskey Cocktail, and was functionally identical to an Improved except for the exclusive use of Peychaud’s bitters (white-labeled to the bar as Handy’s Bitters). The popularity came from the bottled form of the cocktail (which ironically contained Maraschino and NO absinthe or other anise liqueur, the opposite of the recipe people think of).
Eric Silva tempered ice is ice that’s been allowed to sweat so it won’t crack. You can put ice straight from the freezer just know that if it cracks in the drink give it a sec before stirring
Have you ever heard of a drink called a Thistle in the Rye? I local bartender used to make one but the establishment is no longer there and I can’t find a recipe.
Dan Lepine most of those drinks are original creations that never made it outside that bar. Sad to say unless you know where to find it’s creator a lot of those drinks are Lost to time
Is there a reason Leandro goes with 80 proof rye rather than 100 proof on this one? He uses Rittenhouse 100 proof in his old fashion so I'm wondering why the difference?
Some things in bartending are for function, some are for style and most are for both. When making drinks, it's important to remember that aesthetics count for a lot. Someone's perception is just as important as the balance of the final product. It's a bit of showmanship. That's why the long spoon. I like it. It caught your attention. Shorter spoons are great too!
If you have long spoon the force required to stir is half if you grab it from the top, it's way more confortable when you stir lots of drinks for hours.
Jonathan Tilzer two ways. I go to an ice company and buy a 50lbs block of Cleinbel ice and cut it and when I’m feeling lazy I get my ice from a company called Nève which makes cocktail ice, but I think they only distribute in CA. That being said you can also make ice at home pretty easily.
A trick you can use is an insulated container like a thermos or something similar. If you put the water in there and put the thermos in the freezer, it will freeze from the inside out and freeze very slowly, giving time for the trapped gases to escape before freezing. You'll get much clearer ice than you would otherwise. It's just that you face a bit of a challenge to get it out, but if you put something like a sleeve inside, it's much easier.
I wouldn't call Pernod an absinthe. They're both have that anise flavour, but Pernod doesn't (AFAIK) have the trace amounts of wormwood you find in absinthe.
inf0phreak this is a bottle of Pernod Absinthe Superior. It is in fact Absinthe and not pastis. The laws against Absinthe were repealed In 2002 and this is a different product than the pastis Pernod makes
@@clayr9833absinthe is VERY powerful, if you used any more than 2 dashes it would completely overpower the drink. It’s functionally similar to using bitters
It's similar, but the improved whiskey cocktail has a lot more ingredients. The sazerac only has 4 dashes Peychauds Bitters, 1 Sugar Cube and 2oz Rye Whiskey. Adding Maraschino Liqueur, Absinthe, Angostura Bitters and a lemon twist makes for a very different flavor profile.
Cobb Knobbler Having the glass very thinly coated in absinthe is much different than having a full dash in there. That larger amount of absinthe alone is enough to make the drink completely different.
@@TheEducatedBarfly that’s just a rye old-fashioned, the Sazerac was Sazerac House’s improved rye cocktail, the only separator that people have invented for it is removing the maraschino and using Peychaud exclusively
History of cocktails is pretty fascinating, also the old fashion makes so much sense now
I like the backstory on drinks!
bumping this up cause i just heard of this variation yesterday, and love the history behind this! makes sense as to where old fashion came from! here i thought this drink was a level up from the old fashion
Here we go, been looking forward to this one.
love learning more about cocktails on this channel, and my customers appreciate everything I am learning too! watching this video I was struck by it's similarity with the sazerac, did the sazerac come out of this cocktail ? thank you guys for all you do!
Awesome video to come back to. Will be trying this for sure at the weekend :)
Love the tutorials! I just started making cocktails and your videos have been really informative. If I could make one request, I'd really like to see your version of a Boulevardier.
I make this up. Such an amazing drink.
Oh boy, this is simple (make it in the glass) and just so awesome with my Woodford Reserve Rye. I use a barspoon of raw sugar instead of white cubes, but that's me.
Herbaciousness. I love it
Trying to figure out Absinthe, particularly how to get good one at a decent price. Pernod makes an anise liqueur and also absinthe but I can’t find the latter. Then there’s a few types in my area for $30 - for Mephisto brand and near $60 for other kinds. Just trying to figure out how to know what is good because there’s not a lot of guidance in the customer reviews.
Did you find a good we'll priced Absinthe? Also looking for the same
@@Niaaal real absinthe isn't cheap, check out the absinthe sub reddit.
Kind of a sazerac on the rocks with maraschino?
Thanks. We try to keep it relevant but also short enough not to distract from the actual making of the cocktail :)
Anthony Games True, although I always pop a couple dashes of ango in my sazeracs...
Sazerac is with Cognac, they switched to rye couse in europe there was a parasite infestation in grape trees called root aphids that decimated the wine production, so cognac was almost impossible to have in the USA.
A lot of variety of grapes was lost forever and so many wines and derivatives, so sad!!
It sounds very similar to a Sazerac. I use a 50/50 blend of Cognac/rye in my Sazeracs.
@@SaroShowthat story was actually found to be not true at all! The Sazerac cocktail that we all know originated at the Sazerac House as the Sazerac Whiskey Cocktail, and was functionally identical to an Improved except for the exclusive use of Peychaud’s bitters (white-labeled to the bar as Handy’s Bitters). The popularity came from the bottled form of the cocktail (which ironically contained Maraschino and NO absinthe or other anise liqueur, the opposite of the recipe people think of).
I was a tad surprised at the absinthe.
Great video! What do you mean by tempered ice? Also, should we not put our clear ice straight from the freezer in the drink?
Eric Silva tempered ice is ice that’s been allowed to sweat so it won’t crack. You can put ice straight from the freezer just know that if it cracks in the drink give it a sec before stirring
@@TheEducatedBarfly Ah ok that's what I thought. Thx for getting back to me!
Love me a simple old fashioned
Te amo wey, me caes a toda madre Maestro
Have you ever heard of a drink called a Thistle in the Rye? I local bartender used to make one but the establishment is no longer there and I can’t find a recipe.
Dan Lepine most of those drinks are original creations that never made it outside that bar. Sad to say unless you know where to find it’s creator a lot of those drinks are Lost to time
It could just be the cocktail known as “Thistle”, with the bar adding “in the Rye” as a fun way to indicate that it uses rye whiskey
Is there a reason Leandro goes with 80 proof rye rather than 100 proof on this one? He uses Rittenhouse 100 proof in his old fashion so I'm wondering why the difference?
Why do you have ice in this but not in a sazerac?
Hey man legitimate question, why is your spoon so long? Is there a purpose or is it just for looks?
Some things in bartending are for function, some are for style and most are for both. When making drinks, it's important to remember that aesthetics count for a lot. Someone's perception is just as important as the balance of the final product. It's a bit of showmanship. That's why the long spoon. I like it. It caught your attention. Shorter spoons are great too!
@@TheEducatedBarfly cool man, thanks for replying 👍 I was just curious
If you have long spoon the force required to stir is half if you grab it from the top, it's way more confortable when you stir lots of drinks for hours.
Where do you get your perfect ice cubes? I need those in my life
Jonathan Tilzer two ways. I go to an ice company and buy a 50lbs block of Cleinbel ice and cut it and when I’m feeling lazy I get my ice from a company called Nève which makes cocktail ice, but I think they only distribute in CA. That being said you can also make ice at home pretty easily.
Awesome thank you sir. I live in SoCal so I'll check out those companies
Jonathan Tilzer here’s the website: www.neveice.com
A trick you can use is an insulated container like a thermos or something similar. If you put the water in there and put the thermos in the freezer, it will freeze from the inside out and freeze very slowly, giving time for the trapped gases to escape before freezing. You'll get much clearer ice than you would otherwise. It's just that you face a bit of a challenge to get it out, but if you put something like a sleeve inside, it's much easier.
I wouldn't call Pernod an absinthe. They're both have that anise flavour, but Pernod doesn't (AFAIK) have the trace amounts of wormwood you find in absinthe.
inf0phreak this is a bottle of Pernod Absinthe Superior. It is in fact Absinthe and not pastis. The laws against Absinthe were repealed In 2002 and this is a different product than the pastis Pernod makes
What does the absinthe even do for this drink...or even in a sazarac? There is so little of it to contribute to anything.
@@clayr9833 Absinthe has a really dominant flavour. You don't need a lot to have an impact and any appreciable amount makes absinthe the main note.
@@clayr9833absinthe is VERY powerful, if you used any more than 2 dashes it would completely overpower the drink. It’s functionally similar to using bitters
Isnt that exactly same as a Sazerac???
It's similar, but the improved whiskey cocktail has a lot more ingredients. The sazerac only has 4 dashes Peychauds Bitters, 1 Sugar Cube and 2oz Rye Whiskey. Adding Maraschino Liqueur, Absinthe, Angostura Bitters and a lemon twist makes for a very different flavor profile.
Cobb Knobbler Having the glass very thinly coated in absinthe is much different than having a full dash in there. That larger amount of absinthe alone is enough to make the drink completely different.
@jeremiahtan1757 is technically correct if talking about what the Sazerac House served, except the Ango would be replaced by 1-2 more Peychaud dashes
@@TheEducatedBarfly that’s just a rye old-fashioned, the Sazerac was Sazerac House’s improved rye cocktail, the only separator that people have invented for it is removing the maraschino and using Peychaud exclusively