@@seanpannebaker6404 Ha, sorry Sean, you can be Jack Berger, just don’t break up with anyone via Post-It note. My wife has Sex in the City reruns on regularly, I can pretty much tell you what’s happening or blurt out the next to come dialog without even thinking about it! :-)
Poor Cosmo. I recently made a batch with some really good fresh cranberry juice and I was reminded how refreshing it is as a cocktail. In 50-100 years “craft” bartenders will revive it and everyone will love poor Cosmo again 😊
The most talented bartender I personally know told me once that the Cosmo is popular because it is a truly well-designed cocktail for its purpose -- a fun, boozy drink experience that doesn't actually "taste like alcohol." Easy to drink, approachable, fun in the glass. So I told him to make me one and I thought it was... alright. But to his point, and to yours, it has its place.
I'd love it if you'd address the difference between cranberry juices. This is, in my opinion, the major difference between Cosmos. Some cranberry juices are watery and weak, whereas others are condensed and brightly pink, almost as sweet and rich as grenadine. This really makes a huge difference!
I wonder if it's something as simple as the difference between cranberry juice and cranberry juice cocktail? I often drink a vodka cranberry (on the rocks), and I can get a hint of raspberry sometimes if it's made with cranberry juice cocktail.
Yeah, the cranberry juice I have access to at work when I’m making these isn’t near strong enough to do just 15ml, I usually end up going at least the full 30ml to get any colour and balance out of the drink
The Cosmo was one of the first cocktails (if not THE first cocktail) I learned to make as well, and it does have a place in my heart as well. Never understood why people looked down on it: it’s easy to make, refreshing, and dangerously sippable for how much alcohol there is in it.
This is the single best description/explanation of a cosmo by a great mixologist/bar tender I think we'll ever hear. The authenticity of the feelings towards vodka and the cosmo were great to hear. Thanks again to the power duo Anders and Az! My Friday always get better after watching your videos!
IMO, the real problem with the Cosmo Anders alluded to but being a gentleman did not go full disclosure. 99% of bartenders make a Cosmo thus: 1.5oz cheap vodka, five or six ounces of cheap sugar infused cranberryesque "juice," grenadine and a wedge of lime. Just nasty, a poor man's Bill Cosby. That's what gave it the bad rap. Of course personally I don't do vodka either, just watered down moonshine IMO, no flavors, just burn. Blech.
@@tedwojtasik8781 I can’t disagree. While I’ve not had one recently, I don’t think I’ve ever truly enjoyed the drink myself as vodka isn’t my preferred spirit. I can tell that Anders doesn’t like to assume or paint with such a broad brush so put down those that do enjoy all forms of cosmopolitan’s. Class act though and through.
I am an avid cosmo drinker! Thanks so much for this video. I find it maddening that it is so difficult to find a bartender who makes even a decent cosmo! Your recipe looks excellent! Mine is: 2 oz vodka, 1 ounce lime juice, 1 ounce cranberry (sweetened) and 3/4 ounce of triple sec. I can’t wait to try the Luxardo. I’ve using Drillaud which is very good. IMHO. Thanks again. Love your channel
I ffffffffriggin love this video. making a case, however measured, for a drink like the cosmo, and giving it its due, is something I would expect from very few RUclipsrs. the self awareness and background is what sets you apart. straight killing it my guy.
Hey Anders. New York bartender here. A good friend taught me his recipe a few years ago and I've only made Cosmos this way ever since. He told me to try making it as an equal parts cocktail. 3/4 oz all the way around. Its surprisingly fantastic.
Whenever you say "Welcome back friends" it always feels like you're a regular at your local bar. I knew before I even clicked on this video it was gonna be a good one! This is one of my absolut favourite drinks!
Seriously…. You two need a podcast. Not just the audio one you do quarterly, but a video podcast. The drink histories , mixed with your own backstories, and then overall fun, witty opinions… is such a refreshing thing to ingest. Perhaps you have the occasional guest bartender, or anyone with knowledge or an opinion you value. But even if it was just you and Az discussing things and mulling over the legend of the drinks - it would be a huge hit. It’s also more work, so I understand your hesitance. For now, just keep the amazing weekly videos rolling; it’s a true highlight of the weekend beginning. But still….. Podcast. 😉😉
Cosmo is a perfectly balanced cocktail that is great for both new and seasoned drinkers. It's one of my favourites. What matters is what kind of juice and liquer is used in it. I tried some horrible ones, but when they're done right you cannot resist ordering one. Very boozy, but refreshing, cheery and pretty (both taste and look).
The first cocktail I learned the recipe for was a lemon drop, shortly after I learned the “cosmo” because I was already using vodka, triple sec, and juicing fruits for my cocktails. Decided to try my own version with pomegranate juice instead of cranberry juice and it’s probably my favorite drinks, it’s one of those cocktails that I can keep drinking all night. I’ve started using frozen pomegranate seeds as a garnish but they fall to the bottom so I might find a better way to garnish the drink, the lime wheel might be necessary (at least until I’m 2 drinks in and can’t be asked to garnish 🙃
This reminds me: I’d love a series about cocktails that have become so bastardized that customers often think the old school versions aren’t right. I had a lady order a cosmo the other night. Made a classic, DeGroff recipe version. And she hated it. Asked why it wasn’t red. And why it was so tart. And thought it was supposed to be on the rocks. I reshook it to try and make it work, but there was just no middle point between what we both thought the drink was supposed to be. Other drinks I’ve run into are margaritas and martinis. Margs are so often made with sour mix and lots of added sugar. And I’ve only sold one gin martini ever. And lots of folks don’t even know what vermouth is, much less how much they want.
@@jamie6692 That's literally my test of "what sort of cocktails am I going to have from this bar tonight?". I say to the bartender: "If I say 'classic daiquiri' what does that mean to you?" If they don't rattle off rum, lime juice, simple I just order a tequila with club soda and a lime wedge because it's really hard to fuck that up!
People who are used to those 24oz fishbowls of sour mix with a shot or two of tequila in it have no idea what's going on when someone serves them the real thing.
Favorite bar story: woman turned up her nose at her martini. Smirking chad boyfriend passed it back to the bartender, saying, “Can you make this correctly? It’s too boozy.” Bartender laughed. She said, “Honey it’s booze. Let me get her a cosmo.”
It's sort of a strange experience having cocktail knowledge but bartending in places where people have different expectations. Like this video would actually be more useful to me if there was Rose's Lime in the recipe because that's what I'm given as an ingredient and that's what people are expecting. It's not what I would want to drink but ultimately my job is to people please 🤷♀
This cocktail used to be the go-to drink for my wife, many years ago. Nowadays I don't even have vodka in my bar. Go figure. The "Az, you can finish this..." line is telling, and she's cracking up off camera. Priceless.
I totally agree with your assessment for why they fell out of favor. But in 2020, my fiance and I drank a ton of cosmos. We started making Ina Garten's recipe and fell in love with it. Not for the faint of heart... two of those will knock you down. 😂 But very beloved in my house. Thanks for featuring it! Only real men can drink a pink, vodka cocktail. 😉
I recently picked up "mixing cocktails" as a hobby (not saying bartending, since that wouldn't fit) and the cosmo sits high up on my list of cocktails to try out. Honestly, I was looking up if Anders had a video about it like 4 days ago and now I feel like being watched! :D Great video, thank you for the insight :)
I have literally never ordered a Cosmo in my life ... but I was at my local bar when a new bartender was training, and she asked if I'd like to try her Cosmo ... Sure, why not? It, when done well, is actually a great drink. Nicely balanced, way less sweet than I was fearing ... I love being wrong ... esp when I get to enjoy a new drink.
Shout out to the Pegu Club! I'm forever grateful to you for showing me that drink. The secret, of course, is copious amounts of angostura bitters. _Chef's kiss_
Love your videos. The have taught me so much about proper cocktail creation. I used to eyeball all my ingredients, now I'm all about correct measurements and chilled coupes. Thank you so much for everything. You rock the show!
The last few episodes have been fantastic!!! Not a huge fan of Cosmos, but a huge fan of this video! When I do have a Cosmo, I really like it with a flamed orange zest to make it a little more interesting! Keep it up Anders & Az, have a great weekend and can't wait for next week's!! 🥂
I had a few Cosmos back in the day and they were all garnished with a single blueberry floating in the drink. Maybe bars in Los Angeles were doing that and nobody else was, but it was a cool, unusual garnish.
I’m so glad you made a Cosmo, as it has a soft spot in my heart, reminding me of those girls’ nights out dancing in the club or clurb 😂, and also Sex in the City, one of my all time favorite series!❤ I’ll have to give your build a try. Cheers Anders!🎉
Blood Orange Cosmos are a go to when they are in season! Fresh blood orange juice, fresh lime juice, citron vodka, Cointreau and Reagan’s orange bitters!
So it sounds like the cosmo is the pumpkin spice latte of the bartending world! This was a great video 😄 I'm new to your channel, and it's been so fascinating to watch you and learn about mixed drinks. Keep up the awesome work!
ever heard of a dr pepper? its a tall glass filled to top 50/50 with coke and lager, then drop a shot glass full of amaretto into the tall glass and down the drink in 1 go. its not posh or cultured but damn it tastes good.
So to de-feminize the Cosmo I used Mezcal instead of Vodka, Rye instead of Triple Sec, and Crême de Violette instead of cranberry to get rid of the pink colour. Had it on the rocks in a tumbler. Both my girlfriend and I grew full beards while I had it, and she got pregnant as well. We're both in our mid-50s. Calling it the "Chad". Thank me later.
Part of the big appeal of the Cosmo (certainly due to Dale DeGroff) was the flamed orange zest. And I can see why - the theatrics were a huge selling point. I can still recall working a dimly lit bar on a saturday night and the chorus of "Oooh" that would strike up each time a flash of fire briefly lit up the bar, followed by half a dozen more orders for Cosmos!
Bonjour Anders, I would like to tell you: as French Canadian, I love when you speak French! Always try, just because you try, it makes it awesome. Thanks! Merci beaucoup et passe une délicieuse journée! Sonia
I finally did it. While maybe not much, I finally support all three of my favorite RUclips mixologists who have taught me so damn much! Thank you! I am THE guy who my friend need a drink from. I live in Springfield, and it is my hope I can one day come to even just bend your ear on the knowledge of making a good drink. Thank you Anders!
Hey Anders! I've got a cocktail recommendation for you :D Have you ever tried Jägerita? I rarely see it on YT (I know it from The Educated Barfly) but damn, that's so good. You can make it blended, as I originally saw it, but it's more like a summer cocktail, but shaken is good too (you may shake it a little bit longer, beacuse it can be a little bit too strong). I've done it to a couple friends who told me they don't like the Jager, but then they loved it. Maybe you could do your riff on that too? :D Here's the recipe I've used: 45 ml Jagermeister 22.5 ml Cointreau 22.5 ml lime juice 22.5 ml simple syrup 180-240 ml crushed ice
With everything said about vodka as a base spirit in cocktails, I'd love to know your opinions on the BEST ways to use it in cocktails! What's the best stuff we can be making with it?
hi Anders, I came to the "cocktails" scene about 5 yerars ago wantiong to makke a difference at parties and events for friends etc..with the real basic cocktails, mainly muddled ( caipirinha, caipiroska,mojito, etc..) so I thought I should go to a professional Mixology academy and... that's where i discovered that what i really loved was making the things that happen behind the curtains.. all those preparations .. syrups.. lime squezing.. etc.. etc.. , I don't have all the cocktail recipes on stone.. but here I am like a clean slate to learn, this is probabaly whyu I'm still here.. thank you for your videos thye are an inspiration for me!
last part of the video raised questions for me as a drinker: 1. How the garnish influence my drinking experience 2. How and why the bartender would choose which garnishing "strategy"
When we first got Pink Whitney in our bar, I actually started making Cosmos with it. My guests LOVE it!! I tweak the original recipe, but yeah, they come back for it. 😋
The first ever cocktail I drank was a Cosmopolitan. I knew what it was, so I felt confident ordering it and it was made quite well too. Then I finally got the money to buy the equipment myself and made a Daiquiri. Been making cocktails since (August 22). It's also a cocktail I like to make. The vodka gives it a good kick and the lime and triple sec gives it a good flavor I like. Recently I managed to get some REAL GOOD cranberry juice in my local grocery store that's from Ukraine and it's so good!
For a while I used to use Cointreau too. It just wasn’t sweet enough - but I was also using equal parts orange liqueur and lime juice - I feel like raspberry syrup adds body to the cocktail to help build fruitiness. Since I switched to triple sec (sometimes I use Cintronge instead) it’s been finely balanced. A more direct vodka helps too.. for example, Belvedere offers the heat of vodka, but has more weight- than Chopin, which is lighter in taste. I always thought this was a tricky cocktail, with very little room for error- until I switched to triple sec. Sooo much better, in my opinion..
Hey Anders, you're not alone. When I got into craft cocktail mixing, I tried it because of the popularity. It just didn't jump out at me as anything special. If someone asks for something light and sweet, I will make them a pink pussycat. Almost the same thing but a bit more fun with the peach. I have also made that one with Beefeater, which I personally prefer.
Always enjoy your trips down cocktail history. I seem to remember making Cosmopolitans with Bauchant back in the day as my first foray into cocktail culture... and then I became "educated." Maybe it's time to revisit this tipple?
Agreed, it is often difficult to get a decent one while out and about. A bartender at Bruciato, a Neapolitan-style pizza restaurant on Bainbridge Island, WA showed me their take. Vodka....triple-sec....fresh lime juice....simple syrup....and unsweetened cranberry juice. Comes out a deep burgundy color with amazing depth. Have made mine at home this way ever since. YUM!!
I think a Cosmo is a great drink if made correctly. The recipe we use at the hotel is 1.5 oz vodka, .75 oz Cointreau, .5 oz cranberry, .75 oz lime, and .5 oz simple syrup. I also put created a Winter Cosmo 1.5 oz vodka, .75 oz Cointreau, .5 oz ph balanced cranberry, .75 oz pomegranate juice, and .5 oz ginger syrup
Greetings from a Danish college. For a simple citrus vodka I add the peel of one lemon and one orange to a maximum of 50cl of vodka, I prefer neutral vodka to let my cointreau carry the cocktail, but each their own ;), let the mixture sit between 2 days to a week. The mixture will become yellow, almost immediately, with very dominant notes of citrus oils. Have my own video on it, but my quality is terrible and it is in Danish so not relevant to must.
Your Honesty, authenticity, vulnerability, all shine through on this upload. I've never had a cosmo but im not afraid to try a pink drink lol, if not a little more intrigued due to your video. thanks, and keep up the work!
Just by happenstance I made a Cosmo tonight... It was great and I'm not defined by the colour pink 😂... Any chance of a top 3 or 5 (if you're feeling generous) yellow chartreuse cocktails video? The bottle on your shelf is looking a little full 😉
i think what also contributed to the fall of the cosmo was also the fall of diet culture. Cranberries were advertised in this time as an antioxidant and superfood. Now what we focus on is balance instead of "good foods" and "bad foods" and less on restricted eating and drinking. so there is that to consider as well
I made a Cosmo only once, and it was for my wife. :) One of the reasons I didn't repeat it for me is that I rarely prepare vodka based cocktails. To do it, I need to be motivated by another ingredient, that takes over as star of the show. Like Campari in the highball cocktail called Monza. The pink colour is not a problem. The Cosmo you made here looked appealing from this point of view. I add 5 ml of maraschino and cherry heering into my Martinis, and the resulting Cherry Martini has a pleasant pink hue. All in all, the Cosmo piece of history tonight was fun. Keep up the good work!
Let's not forget knowing how to make this cocktail is a big +point with the ladies, haha. Regarding the possible decline related to some bartenders not balancing it correctly, I can totally agree. Just went to another bar recently where they also made it too cranberry juice heavy... Cmon how can somone not nail this cocktail, it's so ez.
I always love your videos, but this was outstanding!💕I personally love a well made Cosmo and so many are poorly made imho. I make a great one and I actually follow the DeGraff Cosmopolitan recipe. I will definitely try it your way, though…looked delicious. And I loved the orange swipe on the rim. 😋
Yay for the Cosmo! I like mine with a touch more cranberry (0.75oz total), plus 0.25oz of semi rich simple syrup, but instead of lemon vodka, I use a bison grass vodka from Poland that is just magical
I think the last bar I was at this was almost the spec we used, but I think a quarter ounce more lime than yours and a quarter simple to balance that… just made it a bit punchier, but I like the idea of this being so light and dry and I can see how the vodka would come through more.
Similar to you, I started bartending in 2005 on the Upper East Side of Manhattan and I can probably still make a cosmo with my eyes closed. Once I went on a double date to a famous craft cocktail bar in Queens and my friend ordered a cosmo for his girlfriend. He was met with a quick, polite, "we don't do that here." from the bartender
Hi Anders. Cosmos are my drink of choice. I actually prefer my Cosmos with rum. Orange rum (which seems to be hard to find) is my favorite, but lemon flavored is good too. Loved your tutorial and history of Cosmos. And Yes I subscribed. Susie
Good video.The Cosmo is kind of the Chardonnay of the cocktail world but it has its place. Truffles on the Rocks version does use a touch of simple syrup, which I think makes it more balanced.
At my bar in Chengdu we've got a version we call the Cheap Date. We use Sobieski Vodka, Cointreau, NFC tart cranberry juice, and our homemade lime cordial. It's a treat.
One of the first cocktails I made at home when I started learning about mixing last year was the cosmo. I came across your channel, got really excited to mix, got a shaker and other tools, got the ingredients for a cosmo, and it was alright. I wouldn't say it was my favorite cocktail, but it was definitely interesting. But then I started watching more and more of your other cocktails and coming across other channels and learning about other drinks and liqueurs, the cosmo just didn't seem like something cool to me anymore. But it looks cool, and it has a very nice sweet flavor, and I definitely want to revisit it over the weekend (I still have a bottle of Absolute Citron left from back when I first started mixing). Cheers Anders!
It was such a huge drink in Boston when I was living there in the late 90s/early 00s. I haven't had one in ages. And now, I think I'll have to have another soon!
I have to say Anders, me and the guys get together for MMA and we just have to have our Pink Ladies in hand or the experience is simply not the same. Wednesday night is our Books & Brandy Alexander Clutch. Such fun, this week, we read the Tropic of Cancer. Oh myyyyyyy 🤤
The first time I had a Cosmo was in Miami Beach - a super-elegant, gin-clear martini of the palest pink. I have tried to replicate it ever since, and was hoping you might head in that direction, or present what you believe is the ultimate, sophisticated and subtle Cosmopolitan.
Great recipe. Something I personally didn't like, but made a tonne of. We used to do flamed orange garnish. Cointrea is what everyone uses, so we found it was best to be consistent, and the simple syrup is a great nod, cos everyone thinks this drinks should be sweet, I guess cos it's pink(?)
I was leery of a vodka cocktail, but this was quite good. I used quality cranberry juice, and I got plenty of tart juice flavor and not so much sugar. Still would choose other spirits for most occasions, but I’d have another one of these. :-)
I made my fiancé a top-shelf one last week with Grey Goose, Cointreau, cranberry juice, lime juice, and 1 oz of simple syrup. She ended up having 3 and absolutely loved them!
A bold move… and well done. There are some cocktails that just don't fit one's palette. But the Cosmo is deserving of a rehabilitation of sorts. Thanks.
So are you a Carrie, Charlotte, Miranda, or Samantha?
Mr. Big. 😊
I prefer to just let that wonderful show for its time stay in the 90s. Thanks for the terrific history lesson.
Looks like Geoff took my answers. Hahaha! Now be honest, did you remember their names or did you look them up? I would've had to look them up. 😁
@@seanpannebaker6404 Ha, sorry Sean, you can be Jack Berger, just don’t break up with anyone via Post-It note. My wife has Sex in the City reruns on regularly, I can pretty much tell you what’s happening or blurt out the next to come dialog without even thinking about it! :-)
@@seanpannebaker6404 guilty - I had to look them up
Poor Cosmo. I recently made a batch with some really good fresh cranberry juice and I was reminded how refreshing it is as a cocktail. In 50-100 years “craft” bartenders will revive it and everyone will love poor Cosmo again 😊
Its time the Constipolitan take its rightful place in the limelight. Vodka, Cointreau, Lime Juice, and Prune Juice. Its the next big thing.
@@DryWall-wd4ei I'll put it on special
The most talented bartender I personally know told me once that the Cosmo is popular because it is a truly well-designed cocktail for its purpose -- a fun, boozy drink experience that doesn't actually "taste like alcohol." Easy to drink, approachable, fun in the glass. So I told him to make me one and I thought it was... alright.
But to his point, and to yours, it has its place.
Thought you were going to say it was the best thing you ever tasted! Haha this is great - thanks for sharing
Oh, you’re such a rebel…….yawn
Constipolitan:
1 oz vodka
0.5 oz Cointreau
0.5 oz Lime Juice
1 oz prune juice
It'll have you going in no time.
I'd love it if you'd address the difference between cranberry juices. This is, in my opinion, the major difference between Cosmos. Some cranberry juices are watery and weak, whereas others are condensed and brightly pink, almost as sweet and rich as grenadine. This really makes a huge difference!
I wonder if it's something as simple as the difference between cranberry juice and cranberry juice cocktail? I often drink a vodka cranberry (on the rocks), and I can get a hint of raspberry sometimes if it's made with cranberry juice cocktail.
Ocean spray is elite, eager is average imo
I agree! I'm assuming he is using Cranberry cocktail.
Yeah, the cranberry juice I have access to at work when I’m making these isn’t near strong enough to do just 15ml, I usually end up going at least the full 30ml to get any colour and balance out of the drink
I like to make cosmos with ocean spray watermelon cranberry- nicer than straight cranberry!
The Cosmo was one of the first cocktails (if not THE first cocktail) I learned to make as well, and it does have a place in my heart as well. Never understood why people looked down on it: it’s easy to make, refreshing, and dangerously sippable for how much alcohol there is in it.
This is the single best description/explanation of a cosmo by a great mixologist/bar tender I think we'll ever hear. The authenticity of the feelings towards vodka and the cosmo were great to hear. Thanks again to the power duo Anders and Az! My Friday always get better after watching your videos!
Thank you so much! We had a lot of fun making this one. Cheers and enjoy the weekend!
IMO, the real problem with the Cosmo Anders alluded to but being a gentleman did not go full disclosure. 99% of bartenders make a Cosmo thus: 1.5oz cheap vodka, five or six ounces of cheap sugar infused cranberryesque "juice," grenadine and a wedge of lime. Just nasty, a poor man's Bill Cosby. That's what gave it the bad rap. Of course personally I don't do vodka either, just watered down moonshine IMO, no flavors, just burn. Blech.
@@tedwojtasik8781 I can’t disagree. While I’ve not had one recently, I don’t think I’ve ever truly enjoyed the drink myself as vodka isn’t my preferred spirit.
I can tell that Anders doesn’t like to assume or paint with such a broad brush so put down those that do enjoy all forms of cosmopolitan’s. Class act though and through.
I 100% agree with everything in this video. Ive always made my cosmos the same.
I am an avid cosmo drinker! Thanks so much for this video. I find it maddening that it is so difficult to find a bartender who makes even a decent cosmo! Your recipe looks excellent! Mine is: 2 oz vodka, 1 ounce lime juice, 1 ounce cranberry (sweetened) and 3/4 ounce of triple sec. I can’t wait to try the Luxardo. I’ve using Drillaud which is very good. IMHO. Thanks again. Love your channel
I ffffffffriggin love this video. making a case, however measured, for a drink like the cosmo, and giving it its due, is something I would expect from very few RUclipsrs. the self awareness and background is what sets you apart. straight killing it my guy.
Hey Anders. New York bartender here. A good friend taught me his recipe a few years ago and I've only made Cosmos this way ever since. He told me to try making it as an equal parts cocktail. 3/4 oz all the way around. Its surprisingly fantastic.
I reckon it makes some sense, sounds more balanced.
Your charm and personality always makes these videos even more enjoyable to watch than they already are, love ya dude!
Cheers Antony!
Whenever you say "Welcome back friends" it always feels like you're a regular at your local bar. I knew before I even clicked on this video it was gonna be a good one! This is one of my absolut favourite drinks!
Appreciate that. Cheers!
I see what you did there with "absolut" 🙂
Seriously…. You two need a podcast. Not just the audio one you do quarterly, but a video podcast. The drink histories , mixed with your own backstories, and then overall fun, witty opinions… is such a refreshing thing to ingest. Perhaps you have the occasional guest bartender, or anyone with knowledge or an opinion you value. But even if it was just you and Az discussing things and mulling over the legend of the drinks - it would be a huge hit.
It’s also more work, so I understand your hesitance. For now, just keep the amazing weekly videos rolling; it’s a true highlight of the weekend beginning.
But still…..
Podcast.
😉😉
…like a RUclips channel. 🧐
Your show is one of my favorite things about the internet on Fridays. Hope the channel is supporting you in ways that you never had expected!
Thank you Steven. The support from the community has been incredible. Cheers!
Cosmo is a perfectly balanced cocktail that is great for both new and seasoned drinkers. It's one of my favourites. What matters is what kind of juice and liquer is used in it. I tried some horrible ones, but when they're done right you cannot resist ordering one. Very boozy, but refreshing, cheery and pretty (both taste and look).
The first cocktail I learned the recipe for was a lemon drop, shortly after I learned the “cosmo” because I was already using vodka, triple sec, and juicing fruits for my cocktails. Decided to try my own version with pomegranate juice instead of cranberry juice and it’s probably my favorite drinks, it’s one of those cocktails that I can keep drinking all night. I’ve started using frozen pomegranate seeds as a garnish but they fall to the bottom so I might find a better way to garnish the drink, the lime wheel might be necessary (at least until I’m 2 drinks in and can’t be asked to garnish 🙃
This reminds me: I’d love a series about cocktails that have become so bastardized that customers often think the old school versions aren’t right.
I had a lady order a cosmo the other night. Made a classic, DeGroff recipe version. And she hated it. Asked why it wasn’t red. And why it was so tart. And thought it was supposed to be on the rocks. I reshook it to try and make it work, but there was just no middle point between what we both thought the drink was supposed to be.
Other drinks I’ve run into are margaritas and martinis. Margs are so often made with sour mix and lots of added sugar. And I’ve only sold one gin martini ever. And lots of folks don’t even know what vermouth is, much less how much they want.
I couldn't count the custermers I've had express confusion when the Margarita or Daiquiri I served them isn't frozen lol
@@jamie6692 That's literally my test of "what sort of cocktails am I going to have from this bar tonight?". I say to the bartender: "If I say 'classic daiquiri' what does that mean to you?" If they don't rattle off rum, lime juice, simple I just order a tequila with club soda and a lime wedge because it's really hard to fuck that up!
People who are used to those 24oz fishbowls of sour mix with a shot or two of tequila in it have no idea what's going on when someone serves them the real thing.
Favorite bar story: woman turned up her nose at her martini. Smirking chad boyfriend passed it back to the bartender, saying, “Can you make this correctly? It’s too boozy.” Bartender laughed. She said, “Honey it’s booze. Let me get her a cosmo.”
It's sort of a strange experience having cocktail knowledge but bartending in places where people have different expectations. Like this video would actually be more useful to me if there was Rose's Lime in the recipe because that's what I'm given as an ingredient and that's what people are expecting. It's not what I would want to drink but ultimately my job is to people please 🤷♀
This cocktail used to be the go-to drink for my wife, many years ago. Nowadays I don't even have vodka in my bar. Go figure. The "Az, you can finish this..." line is telling, and she's cracking up off camera. Priceless.
I can never get enough of this cocktail! You provide the best content. I learn so much
Happy to hear that. Cheers!
I totally agree with your assessment for why they fell out of favor. But in 2020, my fiance and I drank a ton of cosmos. We started making Ina Garten's recipe and fell in love with it. Not for the faint of heart... two of those will knock you down. 😂 But very beloved in my house. Thanks for featuring it! Only real men can drink a pink, vodka cocktail. 😉
I recently picked up "mixing cocktails" as a hobby (not saying bartending, since that wouldn't fit) and the cosmo sits high up on my list of cocktails to try out. Honestly, I was looking up if Anders had a video about it like 4 days ago and now I feel like being watched! :D Great video, thank you for the insight :)
I have literally never ordered a Cosmo in my life ... but I was at my local bar when a new bartender was training, and she asked if I'd like to try her Cosmo ... Sure, why not? It, when done well, is actually a great drink. Nicely balanced, way less sweet than I was fearing ... I love being wrong ... esp when I get to enjoy a new drink.
LOVE your Channel Anders!
Shout out to the Pegu Club! I'm forever grateful to you for showing me that drink. The secret, of course, is copious amounts of angostura bitters. _Chef's kiss_
I appreciate this channel. A well-mixed Cosmo is wonderful! Great seeing your take on it.
This is one of my new favorite videos of yours. The self-aware craft bartender is few and far between in the industry.
Love your videos. The have taught me so much about proper cocktail creation. I used to eyeball all my ingredients, now I'm all about correct measurements and chilled coupes. Thank you so much for everything. You rock the show!
Cheers!
The last few episodes have been fantastic!!! Not a huge fan of Cosmos, but a huge fan of this video! When I do have a Cosmo, I really like it with a flamed orange zest to make it a little more interesting! Keep it up Anders & Az, have a great weekend and can't wait for next week's!! 🥂
I had a few Cosmos back in the day and they were all garnished with a single blueberry floating in the drink. Maybe bars in Los Angeles were doing that and nobody else was, but it was a cool, unusual garnish.
I’m so glad you made a Cosmo, as it has a soft spot in my heart, reminding me of those girls’ nights out dancing in the club or clurb 😂, and also Sex in the City, one of my all time favorite series!❤ I’ll have to give your build a try. Cheers Anders!🎉
Blood Orange Cosmos are a go to when they are in season! Fresh blood orange juice, fresh lime juice, citron vodka, Cointreau and Reagan’s orange bitters!
I love me a good cosmo...as many drinks as ive had, this was my first cocktail ever and it holds a place in my heart
So it sounds like the cosmo is the pumpkin spice latte of the bartending world! This was a great video 😄 I'm new to your channel, and it's been so fascinating to watch you and learn about mixed drinks. Keep up the awesome work!
ever heard of a dr pepper? its a tall glass filled to top 50/50 with coke and lager, then drop a shot glass full of amaretto into the tall glass and down the drink in 1 go. its not posh or cultured but damn it tastes good.
So to de-feminize the Cosmo I used Mezcal instead of Vodka, Rye instead of Triple Sec, and Crême de Violette instead of cranberry to get rid of the pink colour. Had it on the rocks in a tumbler. Both my girlfriend and I grew full beards while I had it, and she got pregnant as well. We're both in our mid-50s. Calling it the "Chad". Thank me later.
Part of the big appeal of the Cosmo (certainly due to Dale DeGroff) was the flamed orange zest. And I can see why - the theatrics were a huge selling point. I can still recall working a dimly lit bar on a saturday night and the chorus of "Oooh" that would strike up each time a flash of fire briefly lit up the bar, followed by half a dozen more orders for Cosmos!
Ms Az palate tells the truth, being behind the scenes makes the whole show entertaining!!! Thanks ones again Sir for another Sips and Tips
Just made it for the wife and myself - haven't seen one in years - very refreshing recipe! Gotta try the Luxardo if I can find it...
Another well done Instructional. Always love to hear the history.
Cheers Nathan
Bonjour Anders,
I would like to tell you: as French Canadian, I love when you speak French! Always try, just because you try, it makes it awesome. Thanks! Merci beaucoup et passe une délicieuse journée!
Sonia
The pause at 4:58 is absolutely delicious.
I finally did it. While maybe not much, I finally support all three of my favorite RUclips mixologists who have taught me so damn much! Thank you! I am THE guy who my friend need a drink from. I live in Springfield, and it is my hope I can one day come to even just bend your ear on the knowledge of making a good drink. Thank you Anders!
Hey Anders! I've got a cocktail recommendation for you :D Have you ever tried Jägerita? I rarely see it on YT (I know it from The Educated Barfly) but damn, that's so good. You can make it blended, as I originally saw it, but it's more like a summer cocktail, but shaken is good too (you may shake it a little bit longer, beacuse it can be a little bit too strong). I've done it to a couple friends who told me they don't like the Jager, but then they loved it.
Maybe you could do your riff on that too? :D
Here's the recipe I've used:
45 ml Jagermeister
22.5 ml Cointreau
22.5 ml lime juice
22.5 ml simple syrup
180-240 ml crushed ice
With everything said about vodka as a base spirit in cocktails, I'd love to know your opinions on the BEST ways to use it in cocktails! What's the best stuff we can be making with it?
hi Anders, I came to the "cocktails" scene about 5 yerars ago wantiong to makke a difference at parties and events for friends etc..with the real basic cocktails, mainly muddled ( caipirinha, caipiroska,mojito, etc..) so I thought I should go to a professional Mixology academy and... that's where i discovered that what i really loved was making the things that happen behind the curtains.. all those preparations .. syrups.. lime squezing.. etc.. etc.. , I don't have all the cocktail recipes on stone.. but here I am like a clean slate to learn, this is probabaly whyu I'm still here.. thank you for your videos thye are an inspiration for me!
last part of the video raised questions for me as a drinker:
1. How the garnish influence my drinking experience
2. How and why the bartender would choose which garnishing "strategy"
I never traded a single stock until 2018. Thank you Bill for writing your books and inspiring me to start.
When we first got Pink Whitney in our bar, I actually started making Cosmos with it. My guests LOVE it!! I tweak the original recipe, but yeah, they come back for it. 😋
Yay!! Another video from Az and Anders! Great way to go into the weekend. Now to make cosmos tonight (:
The first ever cocktail I drank was a Cosmopolitan. I knew what it was, so I felt confident ordering it and it was made quite well too. Then I finally got the money to buy the equipment myself and made a Daiquiri. Been making cocktails since (August 22).
It's also a cocktail I like to make. The vodka gives it a good kick and the lime and triple sec gives it a good flavor I like. Recently I managed to get some REAL GOOD cranberry juice in my local grocery store that's from Ukraine and it's so good!
I wanna try that cranberry juice
For a while I used to use Cointreau too. It just wasn’t sweet enough - but I was also using equal parts orange liqueur and lime juice -
I feel like raspberry syrup adds body to the cocktail to help build fruitiness. Since I switched to triple sec (sometimes I use Cintronge instead) it’s been finely balanced.
A more direct vodka helps too.. for example, Belvedere offers the heat of vodka, but has more weight- than Chopin, which is lighter in taste.
I always thought this was a tricky cocktail, with very little room for error- until I switched to triple sec. Sooo much better, in my opinion..
Hey Anders, you're not alone. When I got into craft cocktail mixing, I tried it because of the popularity. It just didn't jump out at me as anything special. If someone asks for something light and sweet, I will make them a pink pussycat. Almost the same thing but a bit more fun with the peach. I have also made that one with Beefeater, which I personally prefer.
Always enjoy your trips down cocktail history. I seem to remember making Cosmopolitans with Bauchant back in the day as my first foray into cocktail culture... and then I became "educated." Maybe it's time to revisit this tipple?
Agreed, it is often difficult to get a decent one while out and about. A bartender at Bruciato, a Neapolitan-style pizza restaurant on Bainbridge Island, WA showed me their take. Vodka....triple-sec....fresh lime juice....simple syrup....and unsweetened cranberry juice. Comes out a deep burgundy color with amazing depth. Have made mine at home this way ever since. YUM!!
Cosmo is my favorite drink, and pink is my favorite color 😋
I think a Cosmo is a great drink if made correctly. The recipe we use at the hotel is 1.5 oz vodka, .75 oz Cointreau, .5 oz cranberry, .75 oz lime, and .5 oz simple syrup. I also put created a Winter Cosmo 1.5 oz vodka, .75 oz Cointreau, .5 oz ph balanced cranberry, .75 oz pomegranate juice, and .5 oz ginger syrup
Greetings from a Danish college. For a simple citrus vodka I add the peel of one lemon and one orange to a maximum of 50cl of vodka, I prefer neutral vodka to let my cointreau carry the cocktail, but each their own ;), let the mixture sit between 2 days to a week. The mixture will become yellow, almost immediately, with very dominant notes of citrus oils. Have my own video on it, but my quality is terrible and it is in Danish so not relevant to must.
Love the cocktail lore. Thanks, Anders!
Your Honesty, authenticity, vulnerability, all shine through on this upload. I've never had a cosmo but im not afraid to try a pink drink lol, if not a little more intrigued due to your video. thanks, and keep up the work!
Just by happenstance I made a Cosmo tonight... It was great and I'm not defined by the colour pink 😂... Any chance of a top 3 or 5 (if you're feeling generous) yellow chartreuse cocktails video? The bottle on your shelf is looking a little full 😉
Personally I love Cosmos and I think what you showed is a perfectly balanced example
i think what also contributed to the fall of the cosmo was also the fall of diet culture. Cranberries were advertised in this time as an antioxidant and superfood. Now what we focus on is balance instead of "good foods" and "bad foods" and less on restricted eating and drinking. so there is that to consider as well
So glad you made this video ..a cosmo was the first cocktail I ever made..back in the 90s….. a well made cosmo is awesome !!!
It’s one of my favorite cocktails. I’ll always love it!
The chuckles both in front and behinda the camera make this video. Kinda like the Cosmo, they brighten up the vibe (even more than usual that is).
Well-made Cosmo is still good, even if it's not socially popular. Also delicious with grapefruit juice instead of cranberry juice.
I made a Cosmo only once, and it was for my wife. :)
One of the reasons I didn't repeat it for me is that I rarely prepare vodka based cocktails. To do it, I need to be motivated by another ingredient, that takes over as star of the show. Like Campari in the highball cocktail called Monza.
The pink colour is not a problem. The Cosmo you made here looked appealing from this point of view.
I add 5 ml of maraschino and cherry heering into my Martinis, and the resulting Cherry Martini has a pleasant pink hue.
All in all, the Cosmo piece of history tonight was fun.
Keep up the good work!
Thanks! Curious to try your Cherry Martini - Cheers
Let's not forget knowing how to make this cocktail is a big +point with the ladies, haha.
Regarding the possible decline related to some bartenders not balancing it correctly, I can totally agree. Just went to another bar recently where they also made it too cranberry juice heavy... Cmon how can somone not nail this cocktail, it's so ez.
I always love your videos, but this was outstanding!💕I personally love a well made Cosmo and so many are poorly made imho. I make a great one and I actually follow the DeGraff Cosmopolitan recipe. I will definitely try it your way, though…looked delicious. And I loved the orange swipe on the rim. 😋
I just made it. And taste great another drink to ad to my bar! Thanks!!!!
Yay for the Cosmo! I like mine with a touch more cranberry (0.75oz total), plus 0.25oz of semi rich simple syrup, but instead of lemon vodka, I use a bison grass vodka from Poland that is just magical
I think the last bar I was at this was almost the spec we used, but I think a quarter ounce more lime than yours and a quarter simple to balance that… just made it a bit punchier, but I like the idea of this being so light and dry and I can see how the vodka would come through more.
Fantastic watch, as always 🙌🏼
Similar to you, I started bartending in 2005 on the Upper East Side of Manhattan and I can probably still make a cosmo with my eyes closed. Once I went on a double date to a famous craft cocktail bar in Queens and my friend ordered a cosmo for his girlfriend. He was met with a quick, polite, "we don't do that here." from the bartender
thank you daddy anders
Hi Anders. Cosmos are my drink of choice. I actually prefer my Cosmos with rum. Orange rum (which seems to be hard to find) is my favorite, but lemon flavored is good too. Loved your tutorial and history of Cosmos. And Yes I subscribed. Susie
Wow. That episode was absolutely delightful! So interesting and funny!
I love your channel and especially these history heavy videos. I like having as much background knowledge as possible and you make that happen
Really dug your take on the history and place in cocktail culture of the Cosmo here.
Good video.The Cosmo is kind of the Chardonnay of the cocktail world but it has its place. Truffles on the Rocks version does use a touch of simple syrup, which I think makes it more balanced.
Great video the outro in general was really fun, shout out to the alien at the end too
At my bar in Chengdu we've got a version we call the Cheap Date. We use Sobieski Vodka, Cointreau, NFC tart cranberry juice, and our homemade lime cordial. It's a treat.
peeping Siete Leguas in the background, one of my favorites 😍
I’m making it now. I personally love a good cosmo so thanks for posting!
Love your videos. Keep coming here for the history.
One of the first cocktails I made at home when I started learning about mixing last year was the cosmo. I came across your channel, got really excited to mix, got a shaker and other tools, got the ingredients for a cosmo, and it was alright. I wouldn't say it was my favorite cocktail, but it was definitely interesting. But then I started watching more and more of your other cocktails and coming across other channels and learning about other drinks and liqueurs, the cosmo just didn't seem like something cool to me anymore. But it looks cool, and it has a very nice sweet flavor, and I definitely want to revisit it over the weekend (I still have a bottle of Absolute Citron left from back when I first started mixing). Cheers Anders!
As much as I love Educated Barfly and How to Drink. Anders is my favorite. Always look forward to a new video on Friday.
It was such a huge drink in Boston when I was living there in the late 90s/early 00s. I haven't had one in ages. And now, I think I'll have to have another soon!
I have to say Anders, me and the guys get together for MMA and we just have to have our Pink Ladies in hand or the experience is simply not the same. Wednesday night is our Books & Brandy Alexander Clutch. Such fun, this week, we read the Tropic of Cancer. Oh myyyyyyy 🤤
The first time I had a Cosmo was in Miami Beach - a super-elegant, gin-clear martini of the palest pink. I have tried to replicate it ever since, and was hoping you might head in that direction, or present what you believe is the ultimate, sophisticated and subtle Cosmopolitan.
Great recipe. Something I personally didn't like, but made a tonne of. We used to do flamed orange garnish. Cointrea is what everyone uses, so we found it was best to be consistent, and the simple syrup is a great nod, cos everyone thinks this drinks should be sweet, I guess cos it's pink(?)
I’m was so pleased to find out I make mine the same way you do!!
I was leery of a vodka cocktail, but this was quite good. I used quality cranberry juice, and I got plenty of tart juice flavor and not so much sugar. Still would choose other spirits for most occasions, but I’d have another one of these. :-)
Cosmo was my first order as a bartender as well! It was a very popular drink at the arcade I worked at. Pumped out alot of them in my hear there.
My favorite Cosmo spec is to substitute gin for the vodka. And sub vermouth for the triplesec. Oh, and leave out the lime and cranberry. Chef's kiss.
I made my fiancé a top-shelf one last week with Grey Goose, Cointreau, cranberry juice, lime juice, and 1 oz of simple syrup. She ended up having 3 and absolutely loved them!
Excited about the video already
Cosmo is always a Great option, wonderful video as always!
Man I always look forward to another cocktail video
A bold move… and well done. There are some cocktails that just don't fit one's palette. But the Cosmo is deserving of a rehabilitation of sorts. Thanks.
This video is on time! I was just trying to make cosmos this week!