Regarding Cocktails is probably the bar book I reach for the most. There's so much creativity and so many, "I can't believe I didn't think of that" moments when I thumb through the pages. You definitely picked some of the lesser known standouts! As far as favorite fall Old-Fashioned riffs, I think mine is probably Don Lockwood from Dutch Kills. There's just something wonderful about bourbon, Islay Single Malt, maple syrup, and chocolate bitters.
Genuinely loved this video my friend. The legacy of Milk & Honey is something everyone should know about if they enjoy cocktails. I always try to emulate their mindset and philosophy when making any new cocktail. I reach for Regarding Cocktails multiple times a week.
Haha! I saw that Morgenthaler blog post as well about the cheese slicer for peeling citrus twists. Never regretted it and get a perfect peel every time. He's an absolute G
My favorite Sasha Petraske cocktail is the Water Lily. Such a fantastic way to experience a big, but super surprisingly balanced, creme de violette flavor. In an Aviation, violette can sometimes come across too astringent (likely also because of the maraschino), but with an orange liqueur, the Water Lily does 3x as much violette and you just get the fantastic floral sweetness. Also it's an equal parts cocktail so I don't have to think much in making it as a fantastic bonus.
Thanks for this one man! I’d been getting kinda jaded and losing enthusiasm for mixing drinks and this episode of yours makes me look forward to making cocktails that are a terrific way to bring fall in
Leondro these beauties are all immediate must haves! I really feel appreciative for the amazing history you give on cocktails, and I find it so important to learn about people who were leaders in the industry, like Sasha Petraske. Sad loss of someone so bright and gifted and yet he was so young. I love learning and I get so much out of your channel! Thank you!! I am so excited to make every one of these gorgeous cocktails and they are all right up my alley!! Happy Thursday!! Be well!! Oh hey, the wine you mentioned at the beginning of the video sounds fabulous!! I don't know if we have the same opportunity in Canada to order through the company you mentioned but I have to find this wine! It sounds like you and your wife loved it so much! I am huge fairly new (past year) cocktail enthusiast but I also love excellet wine!! Thanks so much Leondro!! Cheers!! 🙂
I made the American Trilogy. I think that the orange bitters need to be on the lower end of dashes other wise they just take over the drink as they seem to stand on the shoulders of the applejack and drown out the rye. It isn't often that the rye gets burred. It is a much more mellowed out old fashioned type drink.
I call it a Boska Peeler after the company that makes it here’s a link to it: amzn.to/3EaSKfB Technically it’s a cheese slicer but works pretty good for peeling citrus for cocktails
The american trilogy sounds delicious. Also speaking of Milk and Honey drinks, last week during my anime night I had a midnight stinger as a nightcap, it was fantastic and I only heard of it through your show.
Not very close. Crown Apple is sweet whiskey with apple flavoring added, while Applejack is distilled from apples and then aged in barrels, so the apple flavor is more subtle. Crown Apple might still taste good in cocktails, the only way to know is to try it.
@@TheEducatedBarfly Hey, we can change! I'll watch every stirred cocktail you've ever made if you make the delightful Christmasy gin drink known as the "Don't Give Up The Ship!"
"That makes me incredibly happy." That's the best compliment a cocktail can get. I have a few that just bring a smile to my face every time I drink them. Love it.
I love Leandro’s interactions with Marius 😂. Reminds me of when Marius has to do all the tasting. I also really enjoyed hearing about some of the history of Milk & Honey!
I tried a Debbie Don't, and I didn't love it. I found online an alternative called a Dee Dee that I like much better. I liked it with Lucano best. 1 1/4 oz Reposado tequila 3/4 oz Ramazotti or Lucano 3/4 oz lemon juice 1/2 oz maple syrup
Hi. Big fan. Thanks for the great information! Quick question/thoughts, concerning the London Maid: instead of shaking, can I mix this in the glass (like the mint julep or old fashion) and decrease the simple syrup by using a sugar cube?
That's not necessarily true, there's this bar in New Orleans where I live called the Sazerac Bar in the Roosevelt Hotel (formerly the Fairmont) and I'd say that it, along with several others, wasn't inspired by Milk and Honey, but rather follows an older tradition
Great video!! Would love some more like it, like from Death & Co; Panda & Sons, Little Red Door, Employees Only, Dead Rabbit, The Savoy, The Artesian (under Simone Corpoale or Remy Savage & Anna Sebastian), or Like Natives in Singapore?
@@TheEducatedBarfly ooh I missed that one! More for me to watch 😁 and Fantastic! Some other ones to do would be Two Schmucks (Berlin & Barcelona with Mo), The Van Ognevalle Family (with the legendary bar The Pharmacy, which was in Antwerp, Ran Ognevalle who won Bacardi Legacy and now has Bar Ran & Mas Brugge fundamentally changing the way service and ingredients are being put together, it’s incredible); Maybe Sammy in Sydney (redefining how we refer to bars (E.g., casual, formal, spirit heavy, aperitivo etc) & The Lyan Group formally Dandelion now Lyaness, super Lyan etc (with Alex Lawrence specifically).
@@TheEducatedBarfly Leandro, you do a wonderful job sharing the cocktail philosophy from the players that have changed the bar game. If your plan is to make this concept a series, I am all in.
While these are all great bars in their own rights, this is somewhat nonsensical/crazy for home bartenders to think they are going to recreate drinks from Panda & Sons, which requires a significant investment in equipment, or LRD, which relies on hyper locally sourced products though. Not that it’s the aim of this channel, but what would be cool instead is to do something like what Eater is doing in their Mise en Place series.
Does the Averna need to be refrigerated after opening? Does it oxidize after some time? I'm seeing conflicting info on the internet. What ingredient is supposed to make the Debbie Don't foam up like that? I didn't get any foam. Is that maybe down to my ice and shaking technique?
Averna is a spirit based Amaro with no wine so it doesn’t need refrigeration after opening. As for the foam, it’s the aeration of the citrus that does it and it comes with very good shaking technique. Practice Practice Practice!
I’ve used them before. I have absolutely cut myself cutting ice but really the glove helps with the slipperyness of the ice as it melts while your cutting. It shields the ice from the heat of your hand a bit but also you have a firmer grip so you don’t have accidents
love the lil history lesson! i was telling some of the baby bartenders at work HOW influential the mid 2000's were, in new york (shout out to Violet Hour in Chicago, for holding it down) slainté !
Love the channel! So, I make cider at home, and also mead. I have a cyser, which is an apple mead basically. Was thinking of doing the freeze distill and turning it into a version of applejack. Does that sound viable? Been making mead, beer and cider at home for years but never tried the ice wine technique. Thinking it might be a cool thing to try. Thoughts from anyone watching?
@@TheEducatedBarfly I know you're super knowledgeable but let me know if you need a speakeasy "tour guide". Or if you are bartending in one of them will definitely come.
Finally got my hands on some applejack (not super easy to come by in Canada) and I've always got lots of good rye so definitely going to try at least one or two of these this weekend. Thanks for the great recipes as always. Also, a musician acquaintance of mine trained at Attaboy and speaks really, really highly of it.
Leandro, I was hoping you would come back to the Sam Ross "Maid" format. You muddled the mint and cucumber; in Sasha's book it implies "no muddle". The build says to just shake all ingredients. Why do you favor the muddle approach?
I tested non muddling vs muddling of mint in an east side to see if the ice would extract the oils without muddling and I’m sad to say it does not. What I do is t actually a “muddle” my technique is to add in mint first, then cucumber slices on top and press the cucumber slices down so that it lightly pressed the mint. Then add other ingredients, ice and shake
Boska cheese slicer? Can you send a link for the model you like? I struggle with most citrus slicers. They are usually too dull/not sharp enough, I have hand strength issues as well. Have been looking for a better peeler! Hoping this does the trick!
All the years I've been watching this channel, I never heard Leandro mention a wife. I always thought him and Marius were a couple.
Lol me too. Until he said his wife didn’t want egg nog filling up his fridge in an egg nog video.
😂 if Marius and I were a couple one of us wouldn’t survive
@@TheEducatedBarfly the banter would never end!
Wait till you hear about his kids!
In the videos in his kitchen he often mentioned his wife (new york sour, eggnog, sth with aleo secrum, ...)
Your excitement and enthusiasm, plus the well researched tribute to Milk and Honey, was 10/10 such a great show!!! 🥳👍
Regarding Cocktails is probably the bar book I reach for the most. There's so much creativity and so many, "I can't believe I didn't think of that" moments when I thumb through the pages. You definitely picked some of the lesser known standouts!
As far as favorite fall Old-Fashioned riffs, I think mine is probably Don Lockwood from Dutch Kills. There's just something wonderful about bourbon, Islay Single Malt, maple syrup, and chocolate bitters.
I'm a huge fan of the Fall Back, really something special!
Genuinely loved this video my friend. The legacy of Milk & Honey is something everyone should know about if they enjoy cocktails. I always try to emulate their mindset and philosophy when making any new cocktail. I reach for Regarding Cocktails multiple times a week.
Haha! I saw that Morgenthaler blog post as well about the cheese slicer for peeling citrus twists. Never regretted it and get a perfect peel every time. He's an absolute G
That’s the movie you should do, brother. You’ve still got your acting chops, yes
100 percent on board with stirred cocktails. Takes a bit more time but it’s so much better
My favorite Sasha Petraske cocktail is the Water Lily. Such a fantastic way to experience a big, but super surprisingly balanced, creme de violette flavor. In an Aviation, violette can sometimes come across too astringent (likely also because of the maraschino), but with an orange liqueur, the Water Lily does 3x as much violette and you just get the fantastic floral sweetness.
Also it's an equal parts cocktail so I don't have to think much in making it as a fantastic bonus.
Need more cocktail options to justify picking up a bottle of "under-used" creme de violette - thanks for sharing your favorite.
Thanks for this one man! I’d been getting kinda jaded and losing enthusiasm for mixing drinks and this episode of yours makes me look forward to making cocktails that are a terrific way to bring fall in
Leondro these beauties are all immediate must haves! I really feel appreciative for the amazing history you give on cocktails, and I find it so important to learn about people who were leaders in the industry, like Sasha Petraske. Sad loss of someone so bright and gifted and yet he was so young. I love learning and I get so much out of your channel! Thank you!! I am so excited to make every one of these gorgeous cocktails and they are all right up my alley!! Happy Thursday!! Be well!! Oh hey, the wine you mentioned at the beginning of the video sounds fabulous!! I don't know if we have the same opportunity in Canada to order through the company you mentioned but I have to find this wine! It sounds like you and your wife loved it so much! I am huge fairly new (past year) cocktail enthusiast but I also love excellet wine!! Thanks so much Leondro!! Cheers!! 🙂
Thank you! Not sure if they ship to Canada but worth a try!
@@TheEducatedBarfly Thanks so much Leondro!! Stay cool!! Fall is here but I still need sun and warmth!! Lol!! Cheers!!
I made the American Trilogy. I think that the orange bitters need to be on the lower end of dashes other wise they just take over the drink as they seem to stand on the shoulders of the applejack and drown out the rye. It isn't often that the rye gets burred.
It is a much more mellowed out old fashioned type drink.
I love all these recipes! Fantastic video and so cool to hear the history. Thank you!
Great video - inspiring and informative, just like you hoped. I will be making all of these!
Great video. Sutter's Mill is one of my favorites. Is super simple and very delicious.
Attaboy is one of my fav spots
What is the metal lemon juice container seen at 7:58 ?
Love the stuff Leandro, got any good Sangria recipes. Especially for a big batch?
The good old Norwegian ostehøvel!!
Where did you get that fancy peeler? Does it have a name?
I call it a Boska Peeler after the company that makes it here’s a link to it:
amzn.to/3EaSKfB
Technically it’s a cheese slicer but works pretty good for peeling citrus for cocktails
Just really really good content! Appreciate it!
Thanks!
Is the Kentucky maid a kind of a riff on a Kentucky buck (minus the ginger beer & strawberry)?
It’s in the same family. The Buck is really a fresh Ginger version of the Mule. This is a sour modified with herbs and cucumber
Milk and honey is the best
My man how do you get your shaken cocktails so foamy?
Good shaking technique :)
The american trilogy sounds delicious. Also speaking of Milk and Honey drinks, last week during my anime night I had a midnight stinger as a nightcap, it was fantastic and I only heard of it through your show.
That’s a great drink!
Heia ostehøvel, bra jobba Marius 😀
You guys should make a mini doc on Sasha
I would love to do that!
Great idea!
Got a Boska myself...sexy-ass peels but I dunno if you also noticed that it's hard to cut off the end of the peel...?
THAT’S My main issue with it. I can do the rounded peel end I like when cutting the off the end! Otherwise it’s great!
Sitting here in the hospital with pancreatitis watching cocktail videos!
Loving this video, like all the others.
Does the FALL BACK have creole bitters ? I heard you describe it as such but don’t see that ingredient listed
Peychauds are creole bitters
How close is crown apple to applejack?
Not very close. Crown Apple is sweet whiskey with apple flavoring added, while Applejack is distilled from apples and then aged in barrels, so the apple flavor is more subtle.
Crown Apple might still taste good in cocktails, the only way to know is to try it.
An accusation that we don't appreciate a lot of stirred cocktails. The rage is back!!
Lol. From looking at the numbers on vids, you don’t 😂
@@TheEducatedBarfly Hey, we can change!
I'll watch every stirred cocktail you've ever made if you make the delightful Christmasy gin drink known as the "Don't Give Up The Ship!"
So good, so good🤤😋
Just ordered the Tequila. I Hope Its Good for That Price 😂
You’ll love it
"fill the volume of the glass" or as tiktok would say "barowners are trying to scam you"
7:55 am and I’m making a cocktail, am i wrong for this?😂
You’re not wrong
Ahaa!
So the Kentucky Maid is the same as the Eastside from last week's video? Just swap gin for bourbon and serve it on a rock.
Yessir
@@TheEducatedBarfly Negroni to Boulevardier. Bee's Knees to Gold Rush. Eastside to Kentucky Maid.
Oh my! Cocktails that aren't made with a ton of strange bottles! I can actually make most of these. Love it.
Debbie don't is the move.
"That makes me incredibly happy." That's the best compliment a cocktail can get. I have a few that just bring a smile to my face every time I drink them. Love it.
Just feeding the algorithm. No notes.
Appreciated though :)
I love Leandro’s interactions with Marius 😂. Reminds me of when Marius has to do all the tasting. I also really enjoyed hearing about some of the history of Milk & Honey!
I always love the amount of research and care you put into each of your cocktails! Keep up the great work!
Saw this video. Huh I have all the stuff to make American Triliogy. Excellent.
I tried a Debbie Don't, and I didn't love it. I found online an alternative called a Dee Dee that I like much better. I liked it with Lucano best.
1 1/4 oz Reposado tequila
3/4 oz Ramazotti or Lucano
3/4 oz lemon juice
1/2 oz maple syrup
Hi. Big fan. Thanks for the great information! Quick question/thoughts, concerning the London Maid: instead of shaking, can I mix this in the glass (like the mint julep or old fashion) and decrease the simple syrup by using a sugar cube?
5:45, ostehøvel means cheese slicer in Norwegian (they invented it!), but Boska is a Dutch company. Tell Marius!
That's not necessarily true, there's this bar in New Orleans where I live called the Sazerac Bar in the Roosevelt Hotel (formerly the Fairmont) and I'd say that it, along with several others, wasn't inspired by Milk and Honey, but rather follows an older tradition
Last time I paid a visit to Attaboy in December, I had a new Sam Ross cocktail called “El Guapo”. Might be worth checking out
Fall Back is a winner here. That said, any variation on a Manhattan could be a winner here.
Valentino wants more of the Prada and Balenciaga wallet
Summer Water was the drink of summer 2022.
Love how milk and honey store their garnishes on top of the crushed ice absolutely beautiful
lmao that Kimmel reference at the end
Great video!! Would love some more like it, like from Death & Co; Panda & Sons, Little Red Door, Employees Only, Dead Rabbit, The Savoy, The Artesian (under Simone Corpoale or Remy Savage & Anna Sebastian), or Like Natives in Singapore?
I did death and co a few weeks ago, and rests assured this will be an ongoing series :)
@@TheEducatedBarfly ooh I missed that one! More for me to watch 😁 and Fantastic! Some other ones to do would be Two Schmucks (Berlin & Barcelona with Mo), The Van Ognevalle Family (with the legendary bar The Pharmacy, which was in Antwerp, Ran Ognevalle who won Bacardi Legacy and now has Bar Ran & Mas Brugge fundamentally changing the way service and ingredients are being put together, it’s incredible); Maybe Sammy in Sydney (redefining how we refer to bars (E.g., casual, formal, spirit heavy, aperitivo etc) & The Lyan Group formally Dandelion now Lyaness, super Lyan etc (with Alex Lawrence specifically).
@@TheEducatedBarfly Leandro, you do a wonderful job sharing the cocktail philosophy from the players that have changed the bar game. If your plan is to make this concept a series, I am all in.
I will be in awe if you actually buy a freeze dryer to recreate Panda & Sons switched cocktails
While these are all great bars in their own rights, this is somewhat nonsensical/crazy for home bartenders to think they are going to recreate drinks from Panda & Sons, which requires a significant investment in equipment, or LRD, which relies on hyper locally sourced products though. Not that it’s the aim of this channel, but what would be cool instead is to do something like what Eater is doing in their Mise en Place series.
Dutch Kills is in Queens! Long Island City is the most confusingly named neighborhood in queens. Great video tho tbh
Ah thanks for the correction 😂
Woot woot👍🏼👍🏼
Does the Averna need to be refrigerated after opening? Does it oxidize after some time? I'm seeing conflicting info on the internet.
What ingredient is supposed to make the Debbie Don't foam up like that? I didn't get any foam. Is that maybe down to my ice and shaking technique?
Averna is a spirit based Amaro with no wine so it doesn’t need refrigeration after opening. As for the foam, it’s the aeration of the citrus that does it and it comes with very good shaking technique. Practice Practice Practice!
Love the video - made the pilgrimage (from California) to Attaboy this summer and would highly recommend!
❤️
5:08 did you have a incident with cutting your self while cutting ice? I see the cut resistant gloves I don't remember seeing before.
I’ve used them before. I have absolutely cut myself cutting ice but really the glove helps with the slipperyness of the ice as it melts while your cutting. It shields the ice from the heat of your hand a bit but also you have a firmer grip so you don’t have accidents
What kind of glass is the Debbie Don't served in? Looks absolutely gorgeous!
It's called a Nick & Nora glass.
You can buy them at Total Wine, or online.
love the lil history lesson! i was telling some of the baby bartenders at work HOW influential the mid 2000's were, in new york (shout out to Violet Hour in Chicago, for holding it down)
slainté !
Could you use Calvados instead of Apple Jack?
Yes.
Love the channel! So, I make cider at home, and also mead. I have a cyser, which is an apple mead basically. Was thinking of doing the freeze distill and turning it into a version of applejack. Does that sound viable? Been making mead, beer and cider at home for years but never tried the ice wine technique. Thinking it might be a cool thing to try. Thoughts from anyone watching?
Great video!! When are you coming to NYC so we can visit a few speakeasys and talk about cocktails? ;)
Hopefully soon :)
@@TheEducatedBarfly I know you're super knowledgeable but let me know if you need a speakeasy "tour guide". Or if you are bartending in one of them will definitely come.
Excellent video clip. I loved everything in summary format.
Thank you so much for this! Is Calvados a decent substitute for applejack?
We call that a kaasschaaf in The Netherlands. Although it’s an Norwegian invention.
Debbie, Don't is one of my favourites - had one last night! Find 1/2 Oz maple syrup a bit much though. Love the "Regarding Cocktails" book.
Finally got my hands on some applejack (not super easy to come by in Canada) and I've always got lots of good rye so definitely going to try at least one or two of these this weekend. Thanks for the great recipes as always. Also, a musician acquaintance of mine trained at Attaboy and speaks really, really highly of it.
The Kentucky Maid looks incredible.
“You want a little pith, but you don’t want to be pithed off.” 😉
Nice seeing a ostehøvel used in one of your videos!
Amazing!
Thank you sir... for your kind information 😊
RIP Sasha
Leandro, I was hoping you would come back to the Sam Ross "Maid" format. You muddled the mint and cucumber; in Sasha's book it implies "no muddle". The build says to just shake all ingredients. Why do you favor the muddle approach?
I tested non muddling vs muddling of mint in an east side to see if the ice would extract the oils without muddling and I’m sad to say it does not. What I do is t actually a “muddle” my technique is to add in mint first, then cucumber slices on top and press the cucumber slices down so that it lightly pressed the mint. Then add other ingredients, ice and shake
Boska cheese slicer? Can you send a link for the model you like? I struggle with most citrus slicers. They are usually too dull/not sharp enough, I have hand strength issues as well. Have been looking for a better peeler! Hoping this does the trick!
Yeah of course here ya go:
amzn.to/3fFCb12
Brilliant 👏 so informative. Do you ever visit the UK. You could let's us know about the current British scene.
Ooooh it’s on my to-do list for sure!
I don't think you actually say but how do you like that Peeler? Is it as good as Morgenthaler says?
It takes a little bit to get used to and has a drawback or two for my peeling style but it’s an absolute banger for beginners. May do a short on it :)
So do you have to use bonded applejack for these drinks? Or is normal Applejack fine too? What about the rye?
You can use any applejack you want as well as Calvados although if it’s avail bonded is best :)
@@TheEducatedBarfly thanks! 🥂
Can you link that peeler? I’ve cut myself so many times with y-peelers and would love to try something new!
Hell yeah here you go:
amzn.to/3fsc3Xh
@@TheEducatedBarfly thank you!
Could you do a video on how to make sour mix or some good brands to buy