I actually made an Aviation earlier this month and stirred it for the first time. Not only did it end up more vibrantly purple but the herbal flavor of the Violette was more noticeable. Definitely my preferred way for that drink now
There are several classic shaker drinks that I believe look far better aesthetically when stirred rather rather than shaken. The Aviation is certainly on the list, and a Cosmopolitan, when prepared properly, takes on a very different and striking appearance when stirred. Usually these are presentation drinks that may appear closer to clear than opaque. And it goes without saying that a classic Martini looks better when it is crystal clear.
I've never thought about it until now but for one to turn a simple syrup in to an inverted syrup the only difference is a little citric acid. Usually you do that with heat but if you're shaking it maybe you're doing enough to make some of it invert
Thanks for posting these. I'm interested in all the bitter Italian cocktails but resist buying a bunch of things that are only used in a few cocktails. I'd love to try Cynar and other bitter liquors, but sheesh....
I don't know... I now it's kinda a clickbait ... But when I see something like don't shake your citrus.... MOJITO comes to mind. Mojito. So simple. So classic. And it's not shaken. Maybe it's the fact that I'm from the Caribbean and serves mojito everyday... But it's kind like -the- most classic citrus-not-shaken-cocktail
Question: (okay, comment first) love the video, especially the vanilla infusion with N0², but that step seems rather excessive. Couldn't you just make a "normal" vanilla syrup by boiling/steeping the vanilla bean in the simple syrup? Or is there something in the NO² that alters the flavour? Or maybe it keeps more of the delicacy of the vanilla? Love to hear your thoughts.
Yes but it’ll take 24 hours to make rapid infusion takes a couple seconds and the equipment isn’t crazy expensive but yeah you could do it the long way if you want
It took some effort to find the Amaro Cio Ciaro, but I’m glad I did. The bitter Italian is excellent. I found my new summer “brown liquor” drink. Thanks for all the great videos!
Just had a BItter Italian: lovely. WIll have again! But when inventing it why did you pick Amaro CioCiaro? Was it just handy, or was there something particular about this Amaro that led you to it over another?
It was a good beginners Amaro, it meant to be not overly bitter, it’s a gateway to Amaro drink so needed something true to the category whose flavor had to work with but not compete with Aperol and Something the Lemon would enhance. It was intentionally chosen
My husband and I are at home bartenders. He does most of them and a while ago, I told him off for stirring things that weren't pure spirits... I tried it, and yeah, the mouth feel is just far superior (in some cases). It annoyed me because he was right... But I get good cocktails, so... Win? 🤣
Found this on Imbibe, The Ozymandias Cocktail, a riff on a Vieux Carré. They recommend Ramazzotti as a substitute for Bigallet China-China Amer L’Orange, if you don't have it on hand. That's what I did w/ a healthy spritz of an orange peel zest across the top. It is a fantastic cocktail...Give it a go...
The spice of a jalapeño or any pepper for that matter doesn’t come from the seeds but rather the membrane that holds the seeds to the inside of the pepper. Also a shaken cocktail isn’t only about dilution but also about aeration. Those smaller bubbles created from aggressively shaking a cocktail can help transform the texture & also give the flavors & aromas the chance to stand out while one is enjoying the beverage. With that being said. Nothing wrong with leaving the seeds out as they can tend to be bitter. Also nothing wrong with stirring a “citrus” cocktail if you want subtler flavors & textures. I don’t disagree with the concept here, it’s just that there are a couple/few missteps in the delivery of information. Cheers!
I'm bummed you didn't make mention of the Bourbon Renewal. Your own video for it introduced me to this cocktail as a stirred drink. I always prefer it at home stirred over out-and-about when others shake it.
Its incredibly interesting how as time goes on science can prove to us that we've been doing it all wrong. I feel like at some point it was believed that you shouldn't mix spirits. No gin with rum and so on and so on. We are always learning.
@@krunkformula slow slow slow slow down. I'm saying that often we as "humans" come up with set rules on things and then find out "hey it can be done another way." You get it?
@@kawonewilliams1949 just because things can be done another way doesn't make the first method "wrong" or even "worse". Sometimes new methods are better but sometimes they are just different. It's important to know what has been done and what does actually work. You can spend time fiddling with things but one cannot reinvent the wheel. I think its important to be aware of both realities that we can always learn and improve and also that some things aren't meant to be improved upon. Just my 2 cents
@@krunkformula Yes man thats what I'm saying. We try new things and then those "hard and fast" rules become more malleable. All of this is our opinions.
I've really started enjoying this channel. Lots of good stuff and I like it when you let loose and interact with the producer (?). It took me a while to warm up to the channel, and now I'm bingeing. Please don't start doing click bait titles, though, pleeeeassse...
Very interesting video. I actually first encountered a stirred citrus cocktail at the now defunct Polynesian bar run by Brian Miller. They had a stirred ube daiquiri called the Commodore Daiquiri. Admittedly I judged the bartender quite harshly when I saw him make it, but the drink was delicious and everyone at my table ended up ordering one. The recipe is on PUNCHDrink, I’d definitely give it a try!
I have never been super particular about stirring versus shaking. Generally I feel like if it isn't a good drink if you "mix it wrong", then it isn't a good drink.
@@Ghorda9 I don't really like most egg drinks, so for me not exactly the best counterexample. But I see your point regardless. Yeah, it won't mix properly. And the foam is kind of central to the experience. Not saying I don't see the difference or don't have an opinion on which is better for any particular drink. Just that if I like a drink, I will 90% of the time like it whether you shake it or stir it, and if I don't like a drink it probably won't make a difference either.
Intriguing! Also, good thing I know y'all well enough to know that title was a joke ... And last (I'm mentioning it because it happens a lot): in the coffee ad you said (not showed!) the address with a backslash but it should just be slash (or forward slash, but why....)
I mean I've been told shaking citrus is generally the way to go, but nobody's presenting it as a rule. It's a rule of thumb, like everything else in a creative space like cocktail-making. Not sure what you're on about as if we're all mindlessly following "rules" to make cocktails, we're following recipes. And sometimes we're changing recipes to suit us.
@@TheEducatedBarfly oh sorry, I see that is ambiguous. I meant back for another comment. I thought I had covered everything in my initial comment, but that's before I looked at the show notes. The descriptions are hilarious!
Haha, props to Marius for the "patting myself on the back with both hands" caption. Cynar and soda is one of my go-to's, so I'm looking forward to the Bitter Giuseppe.
*Sidebar: Leandro, as an audio guy & exFM DJ, Im curious if anyone in your ear as ever mentioned/found the PARTICULAR background music and level, umm, sort of off-putting? I have always (sorry) found it tinkliy and annoying in that it actually distracts me from your very clear and effective style of communicating the cocktails /your process/ your great presentation as a whole. Ok, there! I said it. I'd just encourage experimenting, maybe "mixing" in Some brief intro and outro music instead. Anyway, dig your behind the stick-ness and take this with a pinch of saline. :-)
jesus, Leandro. This is way too much clickbait. The headline "Don't shake your citrus!" makes us think that we're doing something negative by shaking citrus which isnt said at all in the video. And the thumbnail says "you'll never shake another citrus drink again" which is also pretty far removed of your point of "not all citrus drinks need to/should be shook". You could've just titled the video "Citrus drinks you DON'T Shake!" and that would have been clickable enough. And even after getting past all that you say "here are some citrus drinks not to shake" you immediately start shaking at 2:36! come on man, you're better than this.
First, a sales pitch… then an admission of using a Click Bait title! I can say thanks for speeding up the process on Unsubscribing! Click Bait equals Goodbye!
Next week on The Educated Barfly: Always stir your egg whites
You’re not already stirring your eggs whites???
Funny yolk, sir. Well done.
Always shake carbonated liquids
Whip violently*
“The forces of the world (collided)” should be a cocktail name. Love this one, as always.
I actually made an Aviation earlier this month and stirred it for the first time. Not only did it end up more vibrantly purple but the herbal flavor of the Violette was more noticeable. Definitely my preferred way for that drink now
I agree, and it works for more than just the Aviation. Brandy Crusta, Between the sheets, and the Paper Plane are all better stirred.
Anders Erickson's channel had a nice demonstration of this here ruclips.net/video/Kmw5D32W8sM/видео.html
@@jasondworkin6597 That's actually where I got the idea
There are several classic shaker drinks that I believe look far better aesthetically when stirred rather rather than shaken. The Aviation is certainly on the list, and a Cosmopolitan, when prepared properly, takes on a very different and striking appearance when stirred. Usually these are presentation drinks that may appear closer to clear than opaque. And it goes without saying that a classic Martini looks better when it is crystal clear.
I gotta start using my whip creamer for other things 🤣
Hell yeah, it's the return of the "Oh yeah!"
Nothing better after work than a barfly video airing and you having all the ingredients:P
You can't stop me from shaking a classic daquiri on a hot summer's day!
Loved the Owen Wilson "wow" lol
I've never thought about it until now but for one to turn a simple syrup in to an inverted syrup the only difference is a little citric acid. Usually you do that with heat but if you're shaking it maybe you're doing enough to make some of it invert
I like the bit of foam and ice chunks in a shaken citrus drink like a margarita or lemon drop. Guess I'm just cool like James Bond 😎 lol
Honest question. Why do you stir on one ice cube and serve on a different ice cube? As a very amateur home bartender. Thank you.
There it is, the missing tapes 😁
Was the jalapeño-infused tequila for the Hot Lips cocktail reposado or blanco?
Would you say the vanilla simple syrup is more or less vanilla-y than a Galliano vanilla or a giffard vanille de Madagascar?
Thanks for posting these. I'm interested in all the bitter Italian cocktails but resist buying a bunch of things that are only used in a few cocktails. I'd love to try Cynar and other bitter liquors, but sheesh....
I don't know...
I now it's kinda a clickbait ... But when I see something like don't shake your citrus.... MOJITO comes to mind.
Mojito. So simple. So classic. And it's not shaken.
Maybe it's the fact that I'm from the Caribbean and serves mojito everyday... But it's kind like -the- most classic citrus-not-shaken-cocktail
Whats funny is, I made your Bitter Italian a while back and I stirred it because I was lazy and didn't want to have to wash my shaker. It was great.
I think the tradicional caipirinha is a great example of that. Here in Brazil we make it build direct in the glass and it's great.
Been a hot minute since I’ve drank/watched cocktail videos and wow! This one is really good! Such interesting concepts in each recipe
Question: (okay, comment first) love the video, especially the vanilla infusion with N0², but that step seems rather excessive. Couldn't you just make a "normal" vanilla syrup by boiling/steeping the vanilla bean in the simple syrup? Or is there something in the NO² that alters the flavour? Or maybe it keeps more of the delicacy of the vanilla? Love to hear your thoughts.
Yes but it’ll take 24 hours to make rapid infusion takes a couple seconds and the equipment isn’t crazy expensive but yeah you could do it the long way if you want
"That was a little bit of a cklickbait title"
Awwww
"If you know the rules you can break em"
Woohoo
Wow all those drinks sound super interesting! I thought I saw this pop up yesterday but then thought I was losing my mind. Lol
It took some effort to find the Amaro Cio Ciaro, but I’m glad I did. The bitter Italian is excellent. I found my new summer “brown liquor” drink. Thanks for all the great videos!
Thanks for the support!
Great video!! Can't wait to try these, especially the second and third one!!
I'm going to try stirring my Last Word tomorrow. I usually knock ice chips into my sours, but there's 3/4 alcohols and it's probably worth trying.
And yes, the last word is a daisy. I know. It's close enough.
I can't get Amaro Ciociaro in Puerto Rico. What's a good sub?
I'll try stirring my jack and coke from now on 🤔
I accidentally made the Bitter Giuseppe with Averna and it is quite good. As soon as I finish sipping it I will try it the correct way.
can you do an episode with tinkchers, explain how to make, maybe how to use, mabe show us some of your favorites?
Tinctures*
Just had a BItter Italian: lovely. WIll have again! But when inventing it why did you pick Amaro CioCiaro? Was it just handy, or was there something particular about this Amaro that led you to it over another?
It was a good beginners Amaro, it meant to be not overly bitter, it’s a gateway to Amaro drink so needed something true to the category whose flavor had to work with but not compete with Aperol and Something the Lemon would enhance. It was intentionally chosen
@@TheEducatedBarfly thank you! I've been enjoying exploring Amaros these last couple years.
Bitter Italian sounds legit.
My husband and I are at home bartenders. He does most of them and a while ago, I told him off for stirring things that weren't pure spirits... I tried it, and yeah, the mouth feel is just far superior (in some cases). It annoyed me because he was right... But I get good cocktails, so... Win? 🤣
I don't shake my mojitos. I think it works for that. Bitter Giuseppe is a great cocktail. Found out about it 2 months ago.
Found this on Imbibe, The Ozymandias Cocktail, a riff on a Vieux Carré. They recommend Ramazzotti as a substitute for Bigallet China-China Amer L’Orange, if you don't have it on hand. That's what I did w/ a healthy spritz of an orange peel zest across the top. It is a fantastic cocktail...Give it a go...
Every time Leandro says “like so” repeatedly I think it’s code he’s needing saved from Marius
If you like the jalapeno flavor but aren't great with heat, a hatch pepper would be a.great sub.
for stirred citrus cocktails it might work to sub out any normal simple out for acacia gum simple, since the acacia gum is more soluble in alcohol.
Catching a typo in the thumbnail, early on a Saturday morning… nice
The spice of a jalapeño or any pepper for that matter doesn’t come from the seeds but rather the membrane that holds the seeds to the inside of the pepper. Also a shaken cocktail isn’t only about dilution but also about aeration. Those smaller bubbles created from aggressively shaking a cocktail can help transform the texture & also give the flavors & aromas the chance to stand out while one is enjoying the beverage. With that being said. Nothing wrong with leaving the seeds out as they can tend to be bitter. Also nothing wrong with stirring a “citrus” cocktail if you want subtler flavors & textures. I don’t disagree with the concept here, it’s just that there are a couple/few missteps in the delivery of information. Cheers!
WHAAAAAT?! I FEEL SO CLICKBAITED!
It’s only clickbait if the video doesn’t deliver and oooh boy does this deliver!
You're right.
What if you stirred a paper plane? It's very similar to your Bitter Italian. I'm gonna try it tonight!
🤔 gonna have to try it
Any recommendations for a CioCiaro replacement? Never come across that locally.
Hmmaybe Nonino?
Averna or Lucano
You've missed the Brazilian Caipirinha 😝
Is there a substitute for the Amaro CioCiaro? I know I have Nonino and Averna at home at least.
Nonino is more orangey/Like CioCiaro.
it's back up!
See once you know the rules, you can bend or break them to get a specific out come.
I'm bummed you didn't make mention of the Bourbon Renewal. Your own video for it introduced me to this cocktail as a stirred drink. I always prefer it at home stirred over out-and-about when others shake it.
Technically it was created as a shaken drink not stirred by its creator. That’s why it ain’t In here
Its incredibly interesting how as time goes on science can prove to us that we've been doing it all wrong. I feel like at some point it was believed that you shouldn't mix spirits. No gin with rum and so on and so on. We are always learning.
I wouldn't say we've been doing it all wrong. Pretty sure Jerry Thomas mixed spirits as early as the 1850's so I'm not sure why you feel like that.
@@krunkformula slow slow slow slow down. I'm saying that often we as "humans" come up with set rules on things and then find out "hey it can be done another way." You get it?
@@kawonewilliams1949 just because things can be done another way doesn't make the first method "wrong" or even "worse". Sometimes new methods are better but sometimes they are just different. It's important to know what has been done and what does actually work. You can spend time fiddling with things but one cannot reinvent the wheel. I think its important to be aware of both realities that we can always learn and improve and also that some things aren't meant to be improved upon. Just my 2 cents
@@krunkformula Yes man thats what I'm saying. We try new things and then those "hard and fast" rules become more malleable. All of this is our opinions.
I've never heard the [sugar+citrus=shake] rule.
I mean... I've always done it. Just didn't know it was a rule.
Oh so the video is back. Already saw the false upload but I am here again for a comment and a like.
I've really started enjoying this channel. Lots of good stuff and I like it when you let loose and interact with the producer (?). It took me a while to warm up to the channel, and now I'm bingeing. Please don't start doing click bait titles, though, pleeeeassse...
Why do you release the gas into a glass?
We’ll sometime liquid will spurt out so really just to be neat
Very interesting video. I actually first encountered a stirred citrus cocktail at the now defunct Polynesian bar run by Brian Miller. They had a stirred ube daiquiri called the Commodore Daiquiri. Admittedly I judged the bartender quite harshly when I saw him make it, but the drink was delicious and everyone at my table ended up ordering one. The recipe is on PUNCHDrink, I’d definitely give it a try!
For a whole new experience, try shaking your rum and coke
😂 yeah let’s do THAT!
I have never been super particular about stirring versus shaking. Generally I feel like if it isn't a good drink if you "mix it wrong", then it isn't a good drink.
say that about egg drinks.
@@Ghorda9 I don't really like most egg drinks, so for me not exactly the best counterexample.
But I see your point regardless. Yeah, it won't mix properly. And the foam is kind of central to the experience.
Not saying I don't see the difference or don't have an opinion on which is better for any particular drink. Just that if I like a drink, I will 90% of the time like it whether you shake it or stir it, and if I don't like a drink it probably won't make a difference either.
Now I’m going to try stirring tiki cocktails…
a lot of them are "stirred" really fast with a drink mixer
@@TheEducatedBarfly 😂 I guess that’s one way to look at it
Does anyone know the name of the type glass he used when he released the gas from the siphon bottle.
It’s called a Glencairn
@@TheEducatedBarfly Thanks!
Does “I almost like this more” = I don’t like this more?
why did this video disappear and come back? Thought I was crazy...
There was a mistake I wanted to fix and it needed to be re-edited
Deja vu! LOL
Caipirinha is a stir citrus cocktail
Intriguing!
Also, good thing I know y'all well enough to know that title was a joke ...
And last (I'm mentioning it because it happens a lot): in the coffee ad you said (not showed!) the address with a backslash but it should just be slash (or forward slash, but why....)
I'll stir citrus if its a small amount.
I mean I've been told shaking citrus is generally the way to go, but nobody's presenting it as a rule. It's a rule of thumb, like everything else in a creative space like cocktail-making. Not sure what you're on about as if we're all mindlessly following "rules" to make cocktails, we're following recipes. And sometimes we're changing recipes to suit us.
Why does the video keep zooming in and out?
And then there is flash blending
It could be argued Flash blending is a lot like shaking the entire point is to mix, dilute and aerate ingredients
I wanna be a bartender when I grow up
Oh, man. I'm back. Those thumbnail tags in the timestamps!! 😂😂😂
where did you go?
@@TheEducatedBarfly oh sorry, I see that is ambiguous. I meant back for another comment. I thought I had covered everything in my initial comment, but that's before I looked at the show notes. The descriptions are hilarious!
Not using super lemon juice? Why? What happened?
still prefer fresh juice
Haha, props to Marius for the "patting myself on the back with both hands" caption. Cynar and soda is one of my go-to's, so I'm looking forward to the Bitter Giuseppe.
I really hope this isn't click bait.
I guess it depends on your definition of click bait 😂
You used the vanilla syrup this time!
😂 somehow didn’t make it in the edit last time
I love you. That’s all.
I just learned how to get high off of whip its from this video
*Sidebar: Leandro, as an audio guy & exFM DJ, Im curious if anyone in your ear as ever mentioned/found the PARTICULAR background music and level, umm, sort of off-putting? I have always (sorry) found it tinkliy and annoying in that it actually distracts me from your very clear and effective style of communicating the cocktails /your process/ your great presentation as a whole. Ok, there! I said it. I'd just encourage experimenting, maybe "mixing" in Some brief intro and outro music instead. Anyway, dig your behind the stick-ness and take this with a pinch of saline. :-)
I fell for the clickbait, but I'm not mad. (I would have watched it anyhow :D )
Now this is a controversial title, good luck
*drink
Nope!
takes down video due to error, still has error in thumbnail
What on earth is the world coming to!?
jesus, Leandro. This is way too much clickbait. The headline "Don't shake your citrus!" makes us think that we're doing something negative by shaking citrus which isnt said at all in the video. And the thumbnail says "you'll never shake another citrus drink again" which is also pretty far removed of your point of "not all citrus drinks need to/should be shook". You could've just titled the video "Citrus drinks you DON'T Shake!" and that would have been clickable enough. And even after getting past all that you say "here are some citrus drinks not to shake" you immediately start shaking at 2:36! come on man, you're better than this.
Click bait really? Smh...
First, a sales pitch… then an admission of using a Click Bait title! I can say thanks for speeding up the process on Unsubscribing! Click Bait equals Goodbye!