I struggle with all the unnecessary talking and explaining. Did we need to watch every little mold being filled up? I love the cocktails you make which is why I keep coming back but sometimes these videos are hard to get through.
The Aviary in Chicago is 100% worth visiting. I've managed to make 2 cocktails from the recipe book so far, and each one makes me appreciate their expertise even more.
Ahhh this was pre bottle of Malört. We’re releasing old Patreon exclusives so Corona doesn’t destroy our show....so you guys the format will be a bit different in some videos
Dave Arnold has an entire section devoted to flavored cubes in his book Liquid Intelligence. An interesting thing about this drink is including acid in the cubes, since acid tends to present itself more under chill IIRC, so as the ice melts due to warming the acid in the pearls will reinvigorate the drink, allowing it to be consistent over a longer period of time
I am fine with the let's say upcycled contont. I enjoyed it on Patreon and it still holds up a second watch on RUclips. Keep your heads up both Leandro and Marius! P.S. went the gases out with the Siphon standing up and then unscrew the cap. You get better carbonation that way. Jeffrey Morgenthaler has a video on using a Soda Siphon on his block and it was a real eye opener for me. Less foam that instantly losses all carbonation. Greetings from Germany!
Thanks a LOT for showing us this cocktail! I can't bring myself to buy the book, since shipping to Germany about doubles the price (which is pretty high to begin with, even compared to, let's say, Grant Achatz' Alinea book). Anyway, I made the Zombie Panda two times by now, and it's really cool. The "base cocktail" is rather straightforward, yet super tasty (well, pisco + lychee, that just has to work!). But in combination with the raspberry marbles, it becomes a complex and amazingly entertaining cocktail.
Great the videos keep coming. The problem now is to be able to keep getting booze since it`s getting more difficult to just go out and check all shops. Stay safe!
Love it! Now I know why I'm spending so much money when I go to the Aviary On a related note, do you know of any other intricate cocktails that are perhaps more attainable for more novice home bars?
What Brand of Pisco did you use in that navy colored bottle? That cocktail is labor intensive. just got that GORGEOUS Aviary book for my Birthday from a dear friend that benefits from my passion for craft cocktails. LOVE IT! Thank you Leandro and Marius
I wonder if you add some gelling agent like pectine or something like that it would help keeping the marbles for longer, not sure though if they'd melt as you want that to happen.
The point of the marbles isn't to be solid. They are solid for presentation, and then as they melt it introduces new flavors while maintaining the acid level during dilution
Thank, it's just such an expensive book and I know I won't buy all the equipment to make every drink it. But the irrational part really wants it still haha
The technical ability used to make this cocktail is impressive, but I cannot imagine a situation where I would actually go through the steps to build the thing.
Wooooozzzzaaaaaaa that is a seriously complicated cocktail but I liked it!!!😊 Soooo if making this for a couple of people could you make a batch of marbles, gently put them in a bowl in the freezer and continue making more batches? Or would the little darlin's lose their shape and would anyone but you know if they had lost some of their shape after the drink had been squirted into the glass? I'm just sayin! I wish you well and please stay safe from the buggums.
They'll probably stick to each other in the bowl and then break when you try to separate. The best would be to have a lot of molds if you plan to make a lot
@@TheEducatedBarfly Several molds huh... I don't think I'm that dedicated of a drinker to give up more more freezer space yet!!!😉 I saved your video and when I'm a little more confident I'll give this a try. I already have canned lychees in my pantry (pretty sure not many people have that on hand). Thank you for the great drink ideas.
They have a team and most of the components are prepped the way you’d prep a kitchen for service. The same way the kitchen in a busy restaurant preps for a night of service
I kinda agree with a few of the other comments. I like the cocktails you make, but I think the channel could definitely benefit from some better editing across the board.
We've chosen to show the full process instead of cutting up videos like a lot of other channels do, and hopefully make it feel like you're here with us. But we always like to hear feedback. What in particular don't you like? Where are we loosing you?
@@TheEducatedBarfly The Educated Barfly I like that approach! But I think there are a few moments that could be trimmed a bit or either livened up. In this video, for example, there's almost a full 2 minutes of Leandro filling ice molds. The first few fills are important so you see the technique, but then after that its "like watching paint dry" (marius). Most videos don't have that problem because aviary cocktails are insane haha. For a normal video though, there tends to be some dead air time (either while stirring, walking away to grab something, etc) that could be the same length and still be real-time, but a few different angles and cuts in there could make it more visually interesting while there isn't much else going on. I think you did a GREAT job of this in the negroni video! I do love what you guys are doing on youtube, no one else is really doing the same thing. Cole's and the varnish are part of what got me into cocktails a few years back. I think a few small adjustments could go a long way to expanding your audience :)
Molecular gastronomy making it's way to the culinary canon of cocktail making.....I donno how much do the so called Chicago bar charges for one of these, but am guessing the price is very high.... not and unless one is a cocktail geek, it seems a lot of work.for one cocktail....u didn't do the tasting notes....so I can't even say how it tastes... simply put, it seems too complicated for making it at home...these are I think in general is appropiate for bars who have a Molecular gastronomy program where one can go on special ocassion and have one or two deoending on the pocket pinch. But thanks anyways for letting me see how these ice replacing with frozen spirit/cocktail pearls cocktails are made and how they look. I've seen them once.before in an episode of the comedy Show ' Big Bang theory' where the only not a doctor, MIT trained Engineer Howard makes a Margarita (as far I can remember) and another one and takes a selfie with his wife holding two glasses looking like they are having a good time just to show His astrophysicist Indian friend Raj(Kunal Nayar) as these cocktail project was supposed to be done by the two, but when Raj ditches him for another occasion and Howard posts the cocktail selfie in social media just to make his almost homosexual('metrosexual' as Raj describes himself in the show) friend Raj jealous. Long comment compensating for not being able to make or taste one of these cocktails in near future😉. anyway, Cheers! or I can now say in Bengali, Ullash( উল্লাস!)!!
I love you guys. Plan on trying a lot of drinks during the lockdown. I know another color-changing cocktail if you are interested. The chemistry behind is the same as the pea juice you used, but the extract is "garden variety" from Kroger. Let me know if you are interested. I'm too broke to be a Patreon...
I generally love your videos... but, does your editing software have no fast-forward capability? I nearly fell asleep twice during the ball tray injection
Mosh Pit 💫🌀🌪️📀 WWF/WWE SPANISH MEXICO SHOULD AWARDED THE DEPARTMENT OF RESPONDERS POLICE AMBULANCE FIREFIGHTERS THE UNDISPUTED CHAMPION BELT AND MARINES AIR FORCE NAVY⛑️
5:22 I didn't know I was watching How to Drink...
Lol. 😂 Greg spills so much I feel like it's an artistic choice. It looks great in the slow-mo tbh.
I struggle with all the unnecessary talking and explaining. Did we need to watch every little mold being filled up? I love the cocktails you make which is why I keep coming back but sometimes these videos are hard to get through.
I'm surprised that you didn't leave the 2 hour and over night waitings in the video :D
That, or maybe do a special, RUclips-only cut of taking stuff out and putting stuff away.
Would be easier to watch if edited. But still fun to view 😄
This is why you go to a craft cocktail bar and pay $30.
The Aviary in Chicago is 100% worth visiting. I've managed to make 2 cocktails from the recipe book so far, and each one makes me appreciate their expertise even more.
Wow.
Almost got furious that you didn't taste it. Thanks Marius
I missed the shot of malört at the beginning
Ahhh this was pre bottle of Malört. We’re releasing old Patreon exclusives so Corona doesn’t destroy our show....so you guys the format will be a bit different in some videos
My first thought from the thumbnail: "that's a crap ton of cherries."
Meanwhile the rest of the video:
I kind of got a cooking show vibe. Using flavored ice sounds like an interesting way to have a drink evolve as you drink it.
Dave Arnold has an entire section devoted to flavored cubes in his book Liquid Intelligence. An interesting thing about this drink is including acid in the cubes, since acid tends to present itself more under chill IIRC, so as the ice melts due to warming the acid in the pearls will reinvigorate the drink, allowing it to be consistent over a longer period of time
The Aviary mentions "using time as an ingredient" regarding their use of flavored ice
Definitely need to pick up a few bartending books when I can next get to a book store
I am fine with the let's say upcycled contont. I enjoyed it on Patreon and it still holds up a second watch on RUclips. Keep your heads up both Leandro and Marius!
P.S. went the gases out with the Siphon standing up and then unscrew the cap. You get better carbonation that way. Jeffrey Morgenthaler has a video on using a Soda Siphon on his block and it was a real eye opener for me. Less foam that instantly losses all carbonation.
Greetings from Germany!
Thanks a LOT for showing us this cocktail!
I can't bring myself to buy the book, since shipping to Germany about doubles the price (which is pretty high to begin with, even compared to, let's say, Grant Achatz' Alinea book).
Anyway, I made the Zombie Panda two times by now, and it's really cool. The "base cocktail" is rather straightforward, yet super tasty (well, pisco + lychee, that just has to work!). But in combination with the raspberry marbles, it becomes a complex and amazingly entertaining cocktail.
Guys, if you enjoy this channel.. please dont skip the ads.
;) Thanks.
Great the videos keep coming. The problem now is to be able to keep getting booze since it`s getting more difficult to just go out and check all shops. Stay safe!
This is so well made...
Thanks for the tutorial...
Dude, "nut milk bag" sounds sooo wrong :D But also a good name for a cocktail :D
Where did you buy that magnificent apron??
This drink reminds me of those ocean spray commercials of cranberries chilling in their bog lol I love it!!!
This is intense - Loved it and the banter! FWIW - watched this WITHOUT my adblock on. yOu'Re WelComE
Thank you!
lol the bartender says " damn can I just make you a gin fizz?" 🤣
Don’t mind me. Just here to help the algorithm.
Love it! Now I know why I'm spending so much money when I go to the Aviary
On a related note, do you know of any other intricate cocktails that are perhaps more attainable for more novice home bars?
Yes and we’ll be doing some soon
@@TheEducatedBarfly Great, this is a little daunting for a beginner.😊
Thanks for the vid sir.👍🏼👍🏼
What Brand of Pisco did you use in that navy colored bottle? That cocktail is labor intensive. just got that GORGEOUS Aviary book for my Birthday from a dear friend that benefits from my passion for craft cocktails. LOVE IT! Thank you Leandro and Marius
I wonder if you add some gelling agent like pectine or something like that it would help keeping the marbles for longer, not sure though if they'd melt as you want that to happen.
The point of the marbles isn't to be solid. They are solid for presentation, and then as they melt it introduces new flavors while maintaining the acid level during dilution
Nice drink just wanted to let you know the chefs pronunciation is ah-kats I worked at one of his F.L. Coworkers restaurants. Great job on the drink!
Is directly from their book? I've been struggling whether to buy it or not. What say you?
I don't think this one is from their book. But it is worth buying it. I will be doing a deep dive into that book for you guys in the coming months.
Thank, it's just such an expensive book and I know I won't buy all the equipment to make every drink it. But the irrational part really wants it still haha
The technical ability used to make this cocktail is impressive, but I cannot imagine a situation where I would actually go through the steps to build the thing.
I like it
Hey, which type of pisco is best for this drink?
Leandro you make that Stagger Lee Goods apron look good.
I wonder how the Aviary does it. Do they make batches of the raspberry marbles to have on hand when someone orders one?
they probably have a batch of marble tray's ready to when they have it on the menu. But its probably not available to order if its not on the menu.
Came here looking for a new cocktail recipe and stumbled upon a science experiment.
What a dope apron
Are you new Yorker? Have you been to the dead rabbit or pdt or any of these nice bars on a regular basis?
Hello fellas! I'm here to help you hit the 1,2,3,4 pillars of the youtube algorithm!
Sweet...
Dear lord... I would love to try that but I'll never have the time and patience to make one myself!
Perhaps some day I'll be sent somewhere for training by the army where I can sneak off to have a try 😅
I’m assuming the bar that makes this does the raspberry marbles with liquid Nitrogen? Seems time consuming for a busy bar.
Awesome 👏🏽
Zombie Panda sound like a band name.
Wooooozzzzaaaaaaa that is a seriously complicated cocktail but I liked it!!!😊 Soooo if making this for a couple of people could you make a batch of marbles, gently put them in a bowl in the freezer and continue making more batches? Or would the little darlin's lose their shape and would anyone but you know if they had lost some of their shape after the drink had been squirted into the glass? I'm just sayin! I wish you well and please stay safe from the buggums.
They'll probably stick to each other in the bowl and then break when you try to separate. The best would be to have a lot of molds if you plan to make a lot
@@TheEducatedBarfly Several molds huh... I don't think I'm that dedicated of a drinker to give up more more freezer space yet!!!😉 I saved your video and when I'm a little more confident I'll give this a try. I already have canned lychees in my pantry (pretty sure not many people have that on hand). Thank you for the great drink ideas.
Achatz is pronounced “ACK-its” as the Chef’s Table episode makes clear.
Yeah i know. It’s an older video LOL
estimated cost to make this cocktail? I am surprised you didn't taste it or anything right after you made it.....
Getting huge Bioshock vibes from the syringe and bright red liquid
Hey man, I was thinking, super intensive then I thought, I hope you still even working! Hope your well in these interesting times.
My job ended for the time being, COVID got me on the back foot but I'm working on some stuff.
@@TheEducatedBarfly we're still open but sales/staff are down 80% Good luck man
Jack and coke please!!!
257 g of water and then you spill everything hahaha
And everyone: and the tasting???!!!
Nice
How do they this in a bar where people wait to be served? I guess they have some Glasses with marbles prepped in the freezer.
They have a team and most of the components are prepped the way you’d prep a kitchen for service. The same way the kitchen in a busy restaurant preps for a night of service
What’s a soda charger?
Appropriate name 👌
Did not edit any of marble mold injections. That was fascinating television.
What the cost of this drink be in a bar? The labor costs must be incredible.
I think each drink is like 20-25 USD
I kinda agree with a few of the other comments. I like the cocktails you make, but I think the channel could definitely benefit from some better editing across the board.
We've chosen to show the full process instead of cutting up videos like a lot of other channels do, and hopefully make it feel like you're here with us. But we always like to hear feedback. What in particular don't you like? Where are we loosing you?
@@TheEducatedBarfly The Educated Barfly I like that approach! But I think there are a few moments that could be trimmed a bit or either livened up. In this video, for example, there's almost a full 2 minutes of Leandro filling ice molds. The first few fills are important so you see the technique, but then after that its "like watching paint dry" (marius). Most videos don't have that problem because aviary cocktails are insane haha. For a normal video though, there tends to be some dead air time (either while stirring, walking away to grab something, etc) that could be the same length and still be real-time, but a few different angles and cuts in there could make it more visually interesting while there isn't much else going on.
I think you did a GREAT job of this in the negroni video! I do love what you guys are doing on youtube, no one else is really doing the same thing. Cole's and the varnish are part of what got me into cocktails a few years back. I think a few small adjustments could go a long way to expanding your audience :)
Sorry if you've answered this already but what's your favorite drink?? Thanks!
Marius for Preseason! 2020!
Molecular gastronomy making it's way to the culinary canon of cocktail making.....I donno how much do the so called Chicago bar charges for one of these, but am guessing the price is very high.... not and unless one is a cocktail geek, it seems a lot of work.for one cocktail....u didn't do the tasting notes....so I can't even say how it tastes...
simply put, it seems too complicated for making it at home...these are I think in general is appropiate for bars who have a Molecular gastronomy program where one can go on special ocassion and have one or two deoending on the pocket pinch.
But thanks anyways for letting me see how these ice replacing with frozen spirit/cocktail pearls cocktails are made and how they look.
I've seen them once.before in an episode of the comedy Show ' Big Bang theory' where the only not a doctor, MIT trained Engineer Howard makes a Margarita (as far I can remember) and another one and takes a selfie with his wife holding two glasses looking like they are having a good time just to show His astrophysicist Indian friend Raj(Kunal Nayar) as these cocktail project was supposed to be done by the two, but when Raj ditches him for another occasion and Howard posts the cocktail selfie in social media just to make his almost homosexual('metrosexual' as Raj describes himself in the show) friend Raj jealous.
Long comment compensating for not being able to make or taste one of these cocktails in near future😉.
anyway, Cheers! or I can now say in Bengali, Ullash( উল্লাস!)!!
Pink! Thank you. Kisses.
I love you guys. Plan on trying a lot of drinks during the lockdown. I know another color-changing cocktail if you are interested. The chemistry behind is the same as the pea juice you used, but the extract is "garden variety" from Kroger. Let me know if you are interested. I'm too broke to be a Patreon...
When do we know the citric acid is combined....
When you buy citric Acid its like salt or sugar, you will see, when it is soluted in the mix.
It's a white powder so just mix it until it has dissolved.
seems like a lot of work for one cocktail ... but to be fair, I like it simple and easy, probably because I'm lazy ... ;-)
That must be a $50 drink.
Pazowee!
I think you are supposed to chill it for 117 minutes exaclty
May I introduce you to the funnel?
No thanks. I got this...
@@TheEducatedBarfly Okay.
#notificationsquad
Lie-chee
Weird name buy ok
I generally love your videos... but, does your editing software have no fast-forward capability? I nearly fell asleep twice during the ball tray injection
This was made for our Patreons originally and we wanted to show the full process :) you can skip ahead if you want lol
Fair enough, but clearly I'm very lazy
you should edit your videos instead of one cut
Listening to Leandro , I’m general, is comparable to watching paint dry.
"drug scale"
I have a kitchen scale in the kitchen. Clearly, I need to now get a drug scale.
Great name for a pandemic from China
Drug scale?😂
I work @ The Aviary. If anyone has ??s, hmu.
Nnnnnoice
too lazy to do it
Mosh Pit 💫🌀🌪️📀
WWF/WWE SPANISH MEXICO SHOULD AWARDED THE DEPARTMENT OF RESPONDERS POLICE AMBULANCE FIREFIGHTERS THE UNDISPUTED CHAMPION BELT AND MARINES AIR FORCE NAVY⛑️
It's a coin scale, shame on you.