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Nice video, as always! But as a German cocktail nerd I have to point out that only the Pepe was created in Bavaria (Munich). The first two drinks have been created in Hamburg and Berlin. And the drink by Goncalo de Sousa Monteiro is called "Beuser and Angus Special", not "Bowser". Nevertheless it's an awesome cocktail.
Great episode. I'm definitely interested in finding out more about German cocktails since I'm a fan of the Gin Basil Smash. On egg whites, I'm definitely a Philistine because I use pasteurized egg whites. I've found that they work if you use a milk frother for the dry shake, and they work even better if you use a Hamilton Beach instead of shaking with ice. I know, this makes me sound like a Norm Abrams of cocktail, but it works, and the salmonella risk is zero.
I wonder how many times the creator made the Beuser and Angus each time saying "I know it sounds crazy, but it could use a bit more orange flower water" lol. Equally amazed any drink can handle that much of it!
I don't get why people are afraid of egg whites. When I was a kid my grandma used to make me Gogol-Mogol which is beaten raw egg (yolk and all) with sugar. I've never once had Salmonella. So, I guess, man up, people 😊
It's the same idea as the fear of MSG in Chinese food. People hear one person say that it's harmful and they just endlessly parrot that without doing their own research. Basically it's lazy stupidity.
Most of us weren't raised on raw foods. We were taught to fear undercooked foods and bacteria. I had to learn it on my own. But, anyone who saw Rocky should know it's safe to eat raw pasteurized eggs. It's not about manning up, it's about educating yourself.
@@agustinhazim1835 Also a lot of the safety issues which caused the need for that fear have largely been legislated out. Also thanks to the consolidation of food producers, if you have lots of food producers it's harder to report issues and harder to monitor food quality. If you look at the kinds that bakers did in the 19th century to flour you can understand why people didn't trust their food providers.
For Beuser & Angus, we couldn't find orange blossom water, so we subbed rose water, and I think it worked quite nicely. Also, my husband used all the eggs to make spaetzel, but luckily we had a can of garbanzo beans for aquafaba.
On the Schumann-Thing: I think people are complex and ambivalent. One can acknowledge, that the man is a legend and a brilliant barman and also an old man with some wildly bad ideas about the world. No one needs to make excuses for that and it also doesn't discredit his work in the field. Some of the most brilliant and influencial people in history, more often then not, were horribly broken and/or flawed human beings.
Jeffrey Morganthaler has a method for his French 75 where he adds the sparkling content to the shaker, very gently, after the shake and then strains both into the glass together. Works great for that drink. Any thoughts regarding this one?
Sounds like a strange technique to me. The inside of a shaker has ridges which provide nucleation sites for co2 and I suspect it would go flat quickly. That said, I trust Mr Morganthaler and will ask him about this next time I speak with him
Damn, I wish I could pay 65-70 bucks for a bottle of Green Chartreuse! It's currently set at about 100 - 105 USD where I live but constantly out of stock all over the country. Last time it cost me $35 was about 5-6 years ago. Still gonna make that cocktail because that recipe seems yummy!
At 3:10 you mention subbing Cognac for the Mandarine Napoléon. Did you mean Cognac or Brandy based orange/citrus liqueurs like PF Curaçao and Grand Marnier or straight Cognac?
Wow you don't see Napolean Liqueur use that often, now I get to use it again lol. But I think the Pepe would be the best tasting cocktail in this list!
@@OnnoSlot1988 It's called Schwere Jungs. The title means roughly "Heavy boys" about the olympic bobsled team in 1952. I am not sure if there was an English release.
Your generous use of Green Chartreuse is not possible in most parts of the US. Perhaps it is readily available in LA/NY/CHI/Portland/Seattle. In Colorado, retailers get 1 or two bottles a month, unpredictably and irregularly.
For the Bowser and Angus Special (or Beuser & Angus Special if you're googling for it - not sure if it's also misspelled here), while you mentioned and poured 1 3/4 oz, all the measures you put on screen and in the description are way less at 1/3 oz, and the egg white is missing
A question about using egg whites, and it's not the smell! How do you keep it from instantly curdling, especially when using citrus in the recipe? I use fresh eggs from our own chickens. So, definitely not any cheap store garbage.
@@felixweidner5551 ich halte gar nichts von diesen Stereotypen. Stell dich mal in eine Innenstadt in Deutschland und frag Passanten, ob sie dir auf einer Karte zeigen können, wo Virginia oder Washington liegen. Mehr als 15 Bundesstaaten der USA kennen vermutlich auch nicht so viele.
@@siegbert_schnoesel Mit dem Unterschied, dass die Passanten nicht behaupten würden, etwas käme aus bspw. California, wenn es um Dinge aus den USA geht. Dass in den USA Deutschland das Bild Bayerns hat, hat was mit den Sektoren zu tun, in denen Deutschland nach dem zweiten Weltkrieg aufgeteilt wurde, den der US-amerikanische lag dort im Süden. Das Bild könnte längst aufgearbeitet sein, aber im Marketing funktioniert es wohl noch zu gut. Über die Gründe/Ursachen mag ich hier nicht weiter diskutieren. Ich finde nur Berlin und Hamburg sind so unbayrisch, es ist als würde man NYC die Attitüde New Texas zuschreiben.
Hey! Noticed you didn’t do a reverse dry shake for the Bowser and Angus. I see the head isn’t very prominent in the drink, so I expect it’s not a big deal - but how do you choose when to do or not do a reverse dry shake? Or is there a reason you don’t think it’s worth doing in general?
If you're buying your eggs from the supermarket in the US, they're unlikely to be fresh. 7-14 days is average, but can be as much as 60 days. Check the carton.
I think, because he said past 9pm or 10pm, he didn’t insist on saying female bartenders aren’t as qualified as their male counterparts, but that they might get more attention from annoying drunk guys around that time. I don’t think I agree with his point saying they shouldn’t work therefore, but I certainly get his point
In the 1980’s he told playboy magazine that woman have no place in the bar past 3pm so when he made the comment in the documentary this past came back to haunt him after 50 best bars wanted to give him an icon award
I'll be making myself a Pepe this evening being as I like Tequila and Cachaca, so this sounds interesting, and I will be toasting Mr. Schuman. Enough of this politically correct. woke BS. A point of view is a point of view. One or the other is not correct, proper, good or bad, its just a point of view and everyone is entitled to theirs and to voice it. There is nothing evil about expressing a viewpoint. What is evil is when one group seeks to cancel others that don't acquiesce to their point of view.
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As a german, I never thought that there is anything like "German" or even "Bavarian" cocktails. Very interesting stuff :)
You should go in German or Bavarian Bars more often 😉
Nice video, as always! But as a German cocktail nerd I have to point out that only the Pepe was created in Bavaria (Munich). The first two drinks have been created in Hamburg and Berlin. And the drink by Goncalo de Sousa Monteiro is called "Beuser and Angus Special", not "Bowser". Nevertheless it's an awesome cocktail.
too much mario over here, it has been corrected where we can :)
@@TheEducatedBarflydon't mess with Florian from @KultivierteTresenwesen, he is the German RUclips expert for Cocktails 😃
Just subscribed and I speak nein German
@@numanuma20 *kein
@@berzerk6698 To be honest: @theeducatedbarfly and Robert Hess on Small Screen Network have been the role models for my little channel.
If you ever make a part two please include the buttermilk margarita. It is easily one of the best summer drink out their and comes from a Hamburg bar.
That sounds awesome
@@brwi1 it is. had it at chug club and it was amazing.
If you're worried about salmonella, pasteurized shell eggs are a thing and can be found in many US grocery stores.
Loved that Episode! I'd love to See one revolving around German ingredients though, too 😍
Great details on the egg white subject. Thanks for outlining the key points.
Great episode. I'm definitely interested in finding out more about German cocktails since I'm a fan of the Gin Basil Smash. On egg whites, I'm definitely a Philistine because I use pasteurized egg whites. I've found that they work if you use a milk frother for the dry shake, and they work even better if you use a Hamilton Beach instead of shaking with ice. I know, this makes me sound like a Norm Abrams of cocktail, but it works, and the salmonella risk is zero.
I wonder how many times the creator made the Beuser and Angus each time saying "I know it sounds crazy, but it could use a bit more orange flower water" lol. Equally amazed any drink can handle that much of it!
I don't get why people are afraid of egg whites. When I was a kid my grandma used to make me Gogol-Mogol which is beaten raw egg (yolk and all) with sugar. I've never once had Salmonella. So, I guess, man up, people 😊
It's the same idea as the fear of MSG in Chinese food. People hear one person say that it's harmful and they just endlessly parrot that without doing their own research. Basically it's lazy stupidity.
Most of us weren't raised on raw foods. We were taught to fear undercooked foods and bacteria. I had to learn it on my own. But, anyone who saw Rocky should know it's safe to eat raw pasteurized eggs. It's not about manning up, it's about educating yourself.
@@agustinhazim1835 I agree. Educate yourself.
And man up! 🙂
@@agustinhazim1835 Also a lot of the safety issues which caused the need for that fear have largely been legislated out. Also thanks to the consolidation of food producers, if you have lots of food producers it's harder to report issues and harder to monitor food quality. If you look at the kinds that bakers did in the 19th century to flour you can understand why people didn't trust their food providers.
Me too, deliciuos! We call it Kogiel Mogiel (polish)
For Beuser & Angus, we couldn't find orange blossom water, so we subbed rose water, and I think it worked quite nicely. Also, my husband used all the eggs to make spaetzel, but luckily we had a can of garbanzo beans for aquafaba.
On the Schumann-Thing:
I think people are complex and ambivalent. One can acknowledge, that the man is a legend and a brilliant barman and also an old man with some wildly bad ideas about the world. No one needs to make excuses for that and it also doesn't discredit his work in the field.
Some of the most brilliant and influencial people in history, more often then not, were horribly broken and/or flawed human beings.
I’d agree with this. His logic is flawed. He’s old and he’s wrong about this. He also has a place in cocktail history
Holy hell, I almost spat out my drink when I saw the chapter titles. Bravo.
Make so Jeffery Mongenthaler’s lime cordial recipe. All the qualities of Roses but fresh and delicious
I would have really loved to see the La Boum in this video. One of my favorites from germany 😊 especially since it's a drink by a female barkeeper 😉
What does gender have to do with anything?
@lukemclellan2141
That's a good question. Same is what does race have to do with anything. Or religion, or origin, or sexual preferences...
Egg whites not listed in description for angus cocktail, 1.75 oz spoken but 1/3 oz chartreuse listed in description.
Diffords Guide lists this as 52.5ml Green Chartreuse & 2.5ml Orange Blossom water
Chartreuse is going for $90 now here in Phx. I'm planning on trying Truffles on the Rocks' homemade version when I run out of my last bottle
Jeffrey Morganthaler has a method for his French 75 where he adds the sparkling content to the shaker, very gently, after the shake and then strains both into the glass together. Works great for that drink. Any thoughts regarding this one?
Sounds like a strange technique to me. The inside of a shaker has ridges which provide nucleation sites for co2 and I suspect it would go flat quickly. That said, I trust Mr Morganthaler and will ask him about this next time I speak with him
Damn, I wish I could pay 65-70 bucks for a bottle of Green Chartreuse! It's currently set at about 100 - 105 USD where I live but constantly out of stock all over the country. Last time it cost me $35 was about 5-6 years ago. Still gonna make that cocktail because that recipe seems yummy!
If Green Chartreuse isn’t available, mix one part Faccia Brutto Centerbe with two parts Dolin Génépy for an extremely reasonable facsimile.
At 3:10 you mention subbing Cognac for the Mandarine Napoléon. Did you mean Cognac or Brandy based orange/citrus liqueurs like PF Curaçao and Grand Marnier or straight Cognac?
Yeah I meant curaçao
Wow you don't see Napolean Liqueur use that often, now I get to use it again lol. But I think the Pepe would be the best tasting cocktail in this list!
I Love zhe Beuser&Angus😊
My favorite movie quote: "We're from Bavaria. It's near Germany."
What film is it? 😊
@@OnnoSlot1988 It's called Schwere Jungs. The title means roughly "Heavy boys" about the olympic bobsled team in 1952. I am not sure if there was an English release.
i'm from Germany and i laughed so hard about zhe Titel :D :D :D
The Bowser and Angus Special spec is wrong. It says 1/3 oz of Chartreuse, vs 1 3/4, also doesn't mention the egg white.
Diffords Guide lists this as 52.5ml Green Chartreuse & 2.5ml Orange Blossom water
Your generous use of Green Chartreuse is not possible in most parts of the US. Perhaps it is readily available in LA/NY/CHI/Portland/Seattle. In Colorado, retailers get 1 or two bottles a month, unpredictably and irregularly.
Geez the comment section seems a bit rough in here today!!! Keep it friendly everyone! Some great drinks in the vid!
For the Bowser and Angus Special (or Beuser & Angus Special if you're googling for it - not sure if it's also misspelled here), while you mentioned and poured 1 3/4 oz, all the measures you put on screen and in the description are way less at 1/3 oz, and the egg white is missing
Corrected in description
Rose´s in Germany does not contain high fructose corn syrup or added flavourings, so maybe that was one reason he did not mind using it.
A question about using egg whites, and it's not the smell!
How do you keep it from instantly curdling, especially when using citrus in the recipe? I use fresh eggs from our own chickens. So, definitely not any cheap store garbage.
After a nice hard shake, there shouldn't be any question left 😉
Curdling happens much faster at higher temps so when shaking a drink curdling shouldn’t be a problem and it won’t happen on contact
I don't really get why you called this bavarian, as only Charles is from Bavaria. As always, Jörg Meyer's creations are awesome.
Main audience might be the us an well, we all know about how much they know the world... 😅
@@felixweidner5551 ich halte gar nichts von diesen Stereotypen. Stell dich mal in eine Innenstadt in Deutschland und frag Passanten, ob sie dir auf einer Karte zeigen können, wo Virginia oder Washington liegen. Mehr als 15 Bundesstaaten der USA kennen vermutlich auch nicht so viele.
@@siegbert_schnoesel Mit dem Unterschied, dass die Passanten nicht behaupten würden, etwas käme aus bspw. California, wenn es um Dinge aus den USA geht. Dass in den USA Deutschland das Bild Bayerns hat, hat was mit den Sektoren zu tun, in denen Deutschland nach dem zweiten Weltkrieg aufgeteilt wurde, den der US-amerikanische lag dort im Süden. Das Bild könnte längst aufgearbeitet sein, aber im Marketing funktioniert es wohl noch zu gut. Über die Gründe/Ursachen mag ich hier nicht weiter diskutieren. Ich finde nur Berlin und Hamburg sind so unbayrisch, es ist als würde man NYC die Attitüde New Texas zuschreiben.
Hey! Noticed you didn’t do a reverse dry shake for the Bowser and Angus. I see the head isn’t very prominent in the drink, so I expect it’s not a big deal - but how do you choose when to do or not do a reverse dry shake? Or is there a reason you don’t think it’s worth doing in general?
I believe he has a whole video on this
I never reverse dry shake
If you're buying your eggs from the supermarket in the US, they're unlikely to be fresh. 7-14 days is average, but can be as much as 60 days. Check the carton.
Always get your eggs at a farmers market if you can.
which icemaschine do you use ?
The Gin Basil Smash is German too!
Sorry didn't watch the video before I commented!
Charles Schumann was born in World War II (1941) and thus is already in his 80s. Maybe there is some deteriorating going on.
CDC estimates 1 in 20,000 raw eggs will give you salmonella poisoning. I ended up in the hospital once, it's bad but I'll still consume raw eggs
I never bought Napoleon because I didn't know what to do with it.
I'm sorry but Lime Juice Cordial is a totally fine thing to buy and not the same as mixing fresh lime juice and simple syrup.
In which universe?!😂
I think, because he said past 9pm or 10pm, he didn’t insist on saying female bartenders aren’t as qualified as their male counterparts, but that they might get more attention from annoying drunk guys around that time.
I don’t think I agree with his point saying they shouldn’t work therefore, but I certainly get his point
In the 1980’s he told playboy magazine that woman have no place in the bar past 3pm so when he made the comment in the documentary this past came back to haunt him after 50 best bars wanted to give him an icon award
@@TheEducatedBarfly ah that definitely shines a different light on the matter😅
Gotta keep him humble with the snide comments every now and then haha. Although, I'm not sure it didn't backfire this time .. haha
„Zhe“ good joke my man… the only right way for my father to pronounce the english article
… botanicals
cringe, get the wamen out of the bar! have men no sacred spaces anymore!?
I'll be making myself a Pepe this evening being as I like Tequila and Cachaca, so this sounds interesting, and I will be toasting Mr. Schuman.
Enough of this politically correct. woke BS. A point of view is a point of view. One or the other is not correct, proper, good or bad, its just a point of view and everyone is entitled to theirs and to voice it. There is nothing evil about expressing a viewpoint.
What is evil is when one group seeks to cancel others that don't acquiesce to their point of view.
So basically you think what Schumann said is wrong. Cause in his point of view female barkerpers should be canceled?!
@@CoffeinCowboy Negative, what I think is that Schuman is right, woman should be women, and not try to be anything else, and certainly not "equal".
@ILuvRum
So you support canceling of certain groups?
@@CoffeinCowboy Nope, but to think everyone is equal is irrational.
@@ILuvRum Tell us you're an incel without telling us you're an incel.