These old videos are hilarious…just something about voiceless Leandro welcoming us to “Drink.” I vote in favor of NOT editing out having to go get forgotten ingredients for more reactions like this one with that soda!
I’m literally having a hard time falling asleep cuz I’m addicted to your channel!! It’s very informative and I love the way you take every cocktail to a whole different level!
This is my fav episode you’ve ever done. I love how you forgot the Soda and knowing during those times how you would forget things sometimes you laugh it off and deliver. I had this cocktail on a Great Gatsby roaring 20s list I made. Also made a white Negroni with a barspoon of blue Curacoa to make it green and Dry Rye Gin to make it kind of a version of an Old Pal but called Old Sport.
Great cocktail name, especially for an evolved member of the Negroni/Boulevardier family -- I can't imagine why I never though of it. Solid literary reference, correct era, with plenty of cocktail undertones. I still chuckle whenever I remember Robert Redford punctuating the end of every sentence addressed to Sam Waterston with "old sport" in the 1974 film version of "The Great Gatsby." Of course, "Gatsby" would be a great name for a cocktail, too.
Sir, I have to say something. I really love your channel and respect your work because even if you are not prepared you don't reshoot your videos. You are no jest simple and natural guy who makes his job the best he can. No bull shit talking, no show off. I have really learned a lot from you. Thank you and please drink for my english language.
"But you guys will forgive me for that!" You are fucking hilarious! I love your personality and attention to detail. Your cocktail recipes are top notch, keep up the great content.
I came across a reference to "Flips! fizzes! daisies! - to deal with morning headaches in the 19 Century" on Grub Street so I turned to you for information on the oldest cocktails known - thank you for these valuable guidances
@@TheEducatedBarfly only if you wish to do so and can spare the time. I find this history fascinating ......this is the article that mentioned them tinyurl.com/y94jczel
This is what i can tell you. All modern drinks came from punches. At some point life got advanced enough and the pace of it had quickened enough that a bunch of people taking a day to sit around a punch bowl was looked down upon. So all of those category of drinks: flips, fizzes, sours, daisies were created as small punches or lesser punches really. Something someone could walk into a saloon and dispatch quickly. The word cocktail was actually used to describe a specific class of drink and wasn't used as a blanket term for a mixed drink until late in the 19th century. They were apart from flips, fizzes, sours and daisies.
@@TheEducatedBarfly OK now I understand and I just found a reference to Punch from 17th Century below. Thank you indeed for this On the 15th October 1694 Admiral Edward Russell, then commanding the Mediterranean fleet, gave a grand entertainment at Alicante. The tables were laid under the shade of orange-trees, in four garden-walks meeting in a common centre, at a marble fountain, which last, for the occasion, was converted into a Titanic punch-bowl. Four hogsheads of brandy, one pipe of Malaga wine, twenty gallons of lime-juice, twenty-five hundred lemons, thirteen hundredweight of fine white sugar, five pounds' weight of grated nutmegs, three hundred toasted biscuits, and eight hogsheads of water, formed the ingredients of this monster-brewage. An elegant canopy placed over the potent liquor, prevented waste by evaporation, or dilution by rain; while, in a boat, built expressly for the purpose, a ship-boy rowed round the fountain, to assist in filling cups for the six thousand persons who partook of it.[3
If I was only going to buy 1 orange style liqueur, would you recommend dry curaçao or Cointreau? Like which one would be more versatile? Thanks in advance
youve inspired me to do a curacao, triple sec, cointreau episode. I gotta say that this is largely preference but there are some marked differences in the flavor profile of all the orange liqueurs you mentioned. My go-to workhorse orange liqueur is Pierre Ferrand Dry Curacao, but I use Cointreau when it is called for by name in recipes. You'll see that recipes call for curacao or cointreau by name. There is a difference in flavor, geography and oranges used and I am a stickler for that type of stuff. I like to make sure I'm tasting what the cocktail creator had intended. Luckily both company make .375ml bottles that can be had for much cheaper and you can have both for the price of one!
The Educated Barfly thank you so much and I’ll be looking forward for that video! Love your videos and all the knowledge you have to offer. Tons of character and you look super comfortable in front of the camera :) keep it brotha
Didn't have any curacao but I tried it once with Cointreau and wasn't a fan, however I went back and tried it with some Luxardo Maraschino Liqueur instead and it was delicious!
I'm assuming you mean locations? and if so, these days I'm shooting in both the kitchen and the bar. I like to alternate so there are some kitchen episodes coming up in the near future.
The Educated Barfly Yes! That’s exactly what I meant. I just feel like it’s more relatable for the average joe making drinks at home but I understand bartenders watch too. Looking forward to more episodes my man keep up the great videos 👍🏼
Just to confirm, a white lady uses cointreau instead and adds an egg white, is there anything else different between the two? Edit: this uses equal parts mixers instead of 2-1?
I think the distinction between a good-quality orange liqueur (e.g. Cointreau) and an authentic orange curacao (e.g., Pierre Ferrand dry curacao, Giffard orange curacao) is not so much the sugar content, but the sharpness of the citrus flavors utilized to make the liqueur. An authentic curacao uses only authentic curacao variety oranges -- from the Caribbean island of Curacao -- and then only uses the peels of the oranges, and not the juice or pulp of the oranges to produce the liqueur. As a result, an authentic orange curacao's flavor profile is sharper, and even a touch bitter in comparison to mainstream orange liqueurs. None of the authentic curacao's are "syrupy sweet" and plenty of high-quality orange liqueurs are not necessarily super sugary, either, but there are examples of high-quality super sweet orange liqueurs like Grand Marnier, which is a flavored and sweetened cognac. And do yourself a favor: don't buy any products from DeKuyper in the United States -- they are almost always inexpensive, low-quality and syrupy sweet.
Dont know if this has been asked previously, can we ice the glass to make is more 'stable', or will that ruin the flavour? Loving the Master the classics series btw!
Always chill glasses first. I don’t for the video because I think it’s important for people to see the color the cocktail is supposed to be, but when actually making it, definitely use a chilled glass always!
I notice that you never use Bombay Sapphire in your gin cocktails. Is this just personal preference or do you not like the way it interacts when mixed? It's always been my go to gin, so now you have me concerned, haha.
Nah I like it just fine. I have used it on this channel though not much, for the price point I think that beefeater is much better but Bombay is aiight
These old videos are hilarious…just something about voiceless Leandro welcoming us to “Drink.” I vote in favor of NOT editing out having to go get forgotten ingredients for more reactions like this one with that soda!
The G’dammit had me rolling 😂
I’m literally having a hard time falling asleep cuz I’m addicted to your channel!! It’s very informative and I love the way you take every cocktail to a whole different level!
Thanks
if u can't sleep, drink more
Me to ! I'm also addicted to his channel
This is my fav episode you’ve ever done. I love how you forgot the Soda and knowing during those times how you would forget things sometimes you laugh it off and deliver. I had this cocktail on a Great Gatsby roaring 20s list I made. Also made a white Negroni with a barspoon of blue Curacoa to make it green and Dry Rye Gin to make it kind of a version of an Old Pal but called Old Sport.
Old Sport, solid name. That's one of the few details I remember about the Great Gatsby.
Great cocktail name, especially for an evolved member of the Negroni/Boulevardier family -- I can't imagine why I never though of it. Solid literary reference, correct era, with plenty of cocktail undertones. I still chuckle whenever I remember Robert Redford punctuating the end of every sentence addressed to Sam Waterston with "old sport" in the 1974 film version of "The Great Gatsby." Of course, "Gatsby" would be a great name for a cocktail, too.
Sir, I have to say something. I really love your channel and respect your work because even if you are not prepared you don't reshoot your videos. You are no jest simple and natural guy who makes his job the best he can. No bull shit talking, no show off. I have really learned a lot from you. Thank you and please drink for my english language.
"But you guys will forgive me for that!" You are fucking hilarious! I love your personality and attention to detail. Your cocktail recipes are top notch, keep up the great content.
Thanks Joshua.
reviewing an oldie, but had to mention "Laryngitis DiMonriva" is my new favorite guest bartender
“Shake for about 40 seconds” *shakes for 15 seconds* 😂
I came across a reference to "Flips! fizzes! daisies! - to deal with morning headaches in the 19 Century" on Grub Street so I turned to you for information on the oldest cocktails known - thank you for these valuable guidances
Did you want me to pontificate about the history of flips, fizzes and daisies?
@@TheEducatedBarfly only if you wish to do so and can spare the time. I find this history fascinating ......this is the article that mentioned them tinyurl.com/y94jczel
This is what i can tell you. All modern drinks came from punches. At some point life got advanced enough and the pace of it had quickened enough that a bunch of people taking a day to sit around a punch bowl was looked down upon. So all of those category of drinks: flips, fizzes, sours, daisies were created as small punches or lesser punches really. Something someone could walk into a saloon and dispatch quickly. The word cocktail was actually used to describe a specific class of drink and wasn't used as a blanket term for a mixed drink until late in the 19th century. They were apart from flips, fizzes, sours and daisies.
@@TheEducatedBarfly OK now I understand and I just found a reference to Punch from 17th Century below. Thank you indeed for this
On the 15th October 1694 Admiral Edward Russell, then commanding the Mediterranean fleet, gave a grand entertainment at Alicante. The tables were laid under the shade of orange-trees, in four garden-walks meeting in a common centre, at a marble fountain, which last, for the occasion, was converted into a Titanic punch-bowl. Four hogsheads of brandy, one pipe of Malaga wine, twenty gallons of lime-juice, twenty-five hundred lemons, thirteen hundredweight of fine white sugar, five pounds' weight of grated nutmegs, three hundred toasted biscuits, and eight hogsheads of water, formed the ingredients of this monster-brewage. An elegant canopy placed over the potent liquor, prevented waste by evaporation, or dilution by rain; while, in a boat, built expressly for the purpose, a ship-boy rowed round the fountain, to assist in filling cups for the six thousand persons who partook of it.[3
Hahahaha! I can't believe I missed this video. What a throwback!
Ha! The soda is forgiven. The mistake makes for an honest form of perfection, one akin to beauty.
Ud. es un poeta
Love the f bomb, don’t see that on the current episodes
BUT I DON'T HAVE THE FUCKING SODA 😂😂😂. That escalated quickly
Dude, you were nursing some serious loss of voice on this one. Great recipe!
I would call him sir not dude.
You do you, good buddy.
@@ramencurry6672 *Big Lebowski Narrator voice* "I would call him dude... not sir. You see the dude was a man, THE man, for his time and place."
If I was only going to buy 1 orange style liqueur, would you recommend dry curaçao or Cointreau? Like which one would be more versatile? Thanks in advance
youve inspired me to do a curacao, triple sec, cointreau episode. I gotta say that this is largely preference but there are some marked differences in the flavor profile of all the orange liqueurs you mentioned. My go-to workhorse orange liqueur is Pierre Ferrand Dry Curacao, but I use Cointreau when it is called for by name in recipes. You'll see that recipes call for curacao or cointreau by name. There is a difference in flavor, geography and oranges used and I am a stickler for that type of stuff. I like to make sure I'm tasting what the cocktail creator had intended. Luckily both company make .375ml bottles that can be had for much cheaper and you can have both for the price of one!
The Educated Barfly thank you so much and I’ll be looking forward for that video! Love your videos and all the knowledge you have to offer. Tons of character and you look super comfortable in front of the camera :) keep it brotha
I don’t see the comparison video Leandro references. Did it ever get made? Such a tease.
@@TheEducatedBarfly did this get made? cant find it
Man, whenever I happen on these older videos I always feel the urge to swallow a lozenge
Can you use triple sec instead of the curaçao? Manh thanks
In what video you said why you are using beefeaters ? I always see the videos in were you said that you won't said it. Great channel!!
I laughed my ass off with the "goddamnit!" Lol perfect!
Please do a root cocktails vídeo. That would be awesom!
All your videos are awesome, BTW!
Already did one here’s the link:
m.ruclips.net/video/cvQzoQ-L08g/видео.html
@@TheEducatedBarfly thanks! Watched already. Now , one with root and common variations, please, sir?
About died! Man, I just came across your channel and I'm in love with it. Goddamn it!
Thank you !
particularly good shaking technique on that video - even more so than usual
Didn't have any curacao but I tried it once with Cointreau and wasn't a fan, however I went back and tried it with some Luxardo Maraschino Liqueur instead and it was delicious!
I honestly like this set up way better than your new one
I'm assuming you mean locations? and if so, these days I'm shooting in both the kitchen and the bar. I like to alternate so there are some kitchen episodes coming up in the near future.
The Educated Barfly Yes! That’s exactly what I meant. I just feel like it’s more relatable for the average joe making drinks at home but I understand bartenders watch too. Looking forward to more episodes my man keep up the great videos 👍🏼
I forgot the f***ing club soda 🤣
It happens!
If you're going to forget one ingredient in this cocktail, that's the one. Having not forgotten it, I wondered why it's in there at all.
Just to confirm, a white lady uses cointreau instead and adds an egg white, is there anything else different between the two?
Edit: this uses equal parts mixers instead of 2-1?
Damn I didn't realise Marty Funkhauser had shake game like that
Not sure why many do this with grenadine in lieu of the curacao. Completely different flavour profile.
So... I've seen other recipes with granadine... what do you think about that?
Are you an instructor? Mercy to the students! ;D
I think the distinction between a good-quality orange liqueur (e.g. Cointreau) and an authentic orange curacao (e.g., Pierre Ferrand dry curacao, Giffard orange curacao) is not so much the sugar content, but the sharpness of the citrus flavors utilized to make the liqueur. An authentic curacao uses only authentic curacao variety oranges -- from the Caribbean island of Curacao -- and then only uses the peels of the oranges, and not the juice or pulp of the oranges to produce the liqueur. As a result, an authentic orange curacao's flavor profile is sharper, and even a touch bitter in comparison to mainstream orange liqueurs. None of the authentic curacao's are "syrupy sweet" and plenty of high-quality orange liqueurs are not necessarily super sugary, either, but there are examples of high-quality super sweet orange liqueurs like Grand Marnier, which is a flavored and sweetened cognac. And do yourself a favor: don't buy any products from DeKuyper in the United States -- they are almost always inexpensive, low-quality and syrupy sweet.
Show us how to make the Daisy de Santiago variation.
Isn't the daisy category grenadine, lemon, and a spirit? im getting a lot of mixed info about this one ...
No daisys don’t contain any sugar
Dont know if this has been asked previously, can we ice the glass to make is more 'stable', or will that ruin the flavour? Loving the Master the classics series btw!
Always chill glasses first. I don’t for the video because I think it’s important for people to see the color the cocktail is supposed to be, but when actually making it, definitely use a chilled glass always!
Thanks @@TheEducatedBarfly !!
i just started a home bar and i was see all your videos. can repalce curacao with amaro nonino?
hmm try it! definitely would Make a much different drink :)
@@TheEducatedBarfly ♥️🤣🤣🤣
New subscriber, really enjoying the channel. This looks like a great cocktail, cleaner than a white lady (I don’t like egg white in drinks).
I don’t forgive you for forgetting the soda. Lol
Jesus, Leandro, were you feeling alright this day?
I don't get it. I used the exact same ingredients and proportions and yet my Daisy is translucent nothing like yours that has a solid color
I notice that you never use Bombay Sapphire in your gin cocktails. Is this just personal preference or do you not like the way it interacts when mixed? It's always been my go to gin, so now you have me concerned, haha.
Nah I like it just fine. I have used it on this channel though not much, for the price point I think that beefeater is much better but Bombay is aiight
That made me fucking laugh. Fucking soda water
The description calls for .75oz of simple instead of lemon juice!
Hey thanks for catching that! Good eyes! Fixing it now!
No Brandy? I thought it had brandy.
Nah you’re thinking of a Sidecar. Which is also a Daisy with Cognac
Drink today?
yes
This is a good drink, but its daughter drink, the Margarita, is a better tasting drink as far as I'm concerned.
Ehh maybe I'm being harsh but I think this one is forgettable
Yeah possibly but it is one of the most important cocktails to have ever been created in a historic context. Without this drink we have no Margarita
What's wrong with your voice? Re-shot this or add an explanation.