Hey guys! So either the orange bitters in the recipe didn’t make it into the edit or I didn’t add them when making this drink (accidents do happen) so make sure to add a dash of orange bitters when recreating the recipes :)
In the Scoff-Law recipe Recipe in "Cafe Royal Cocktail Book", the "1/3 Whisky, 1/3 Dry Vermouth, 1/6 Lemon, 1/6 Grenadine" DOES NOT mean "1/3 oz Whisky" - they are PROPORTIONS adding up to a whole (1/3+1/3+1/6+1/6=1 whole). You are expected to scale this. So, for example, 1 oz Whisky + 1 oz Dry Vermouth + 1/2 oz Lemon +1/2 oz Grenadine = ONE 3 oz drink, which matches the proportions.
Loads better is subjective. For me you can't beat the proper Sazerac. Sugar cube splash of water 5-6 dashes of peychauds 2 oz of sazerac or old overholt rye rinse the glass with herbsaint express the lemon peel garnish over the finished drink. Perfection.
European (or metric system country) bartenders normally use 50ml/25ml and 40ml/20ml jiggers. If you need a half ounce pour, you can use a 15ml measuring spoon (metric table spoon).
Just a note - in the first recipe at least (haven't watched further yet) you have identified 2/3 oz. as 10 ml, but to the best of my metric system knowledge, 2/3 oz. is actually 20 ml. Otherwise a great idea and wonderful video!
Just made this drink after finding it in Death &CO’s modern classics book. So damn good. Normally that much grenadine overpowers a drink but in this drink it works.
The math teacher in me wants to point out a conversion error in the original recipe that you had on the video: 2/3 oz = 20 mL. Look forward to the D&Co version this evening!
@@TheEducatedBarfly That is a reasonable decision based on normal equipment. I meant on the graphic overlays at around 3:14 and 3:18 it says that 2/3 oz =10 mL. Cheers.
It's your tiny tins you're using. I have an "Anders jigger" and it works on mine. LOL! Thanks for another great video, I always learn something from you.
a 4 year old pointed out that my barfly jiggers I use at the restaurant look like little Stanly Cups. lol btw I love using them because of the size and the measurement lines. It makes it so easy to be accurate and fast for craft cocktails. Make this your comment of the week to boost them sales ;) Lets Go Blues!!
That's one thing we don't typically see.... modern takes on tiki drinks. Yes there are modern bartenders doing riffs on tiki drinks, but to actually do the anatomy of tiki cocktail and remake it.
Made a version of the original Scofflaw because I realised I had the right ingredients for it - although I substitued the orange bitters for angostora because that's all I had - absolutely adored it.
That Basil Hayden is high rye bourbon, but it’s not rye. They only have two ryes, the Caribbean rye and the dark rye which are rye whiskey that have rum and port blended in respectively
14:25 it doesn't fit because you're doing it in the cheater tin, not the larger half of the shaker. I have the exact same jigger (as well as I believe the same Koriko tins that Anders uses) and I can can confirm that the trick absolutely works in the larger half, because it has a wider opening.
I understand the 'tastes green' impression. It's how I describe Jalapenos. They're the least interesting chile to me, because they're just sort of 'spicy green' in flavor.
I mainly use that oxo jigger and it does not fit well in my small tin but it fits in my big tin, I and I think Anders build our cocktails in the big tin.
Your basic Canadian club is a pretty weak whiskey in general so I'm not super surprised it could be overpowered by vermouth. As far as I know, Canadian whiskey is often referred to as rye since it use to be predominantly rye. Now if you buy a basic bottle of CC or Alberta premium for example, there is very little rye used. There has been a recent resurgence of ryes in Canada like CC 100% rye and Alberta premium black horse.
I'll have to try the Death & Co version of the Scofflaw. The Scofflaw is a drink that I've made (according to the standard specs) in order to try it, but it hasn't made it to my short list. I like the idea of splitting the vermouth between dry and blanc. Dry vermouth seems to be a little overrated in cocktails, at least as far as my taste buds are concerned (to the point where maybe the only dry vermouth cocktail I really like is the occasional martini). In this cocktail, I think the dryness of the vermouth probably clashes with the oakiness of the rye whiskey. I might even go for splitting the vermouth between blanc and red vermouth, and eliminating the dry vermouth, even though that might lead into the dangerous territory of cocktail heresy.
I'd say the blanc with sweet would be pretty sweet for anything, but i agree that dry vermouth is a bit overrated, even in a martini. I think I'd prefer just gin or dry vermouth by itself.
Really interesting video! I found a recipe for El Presidente that uses blanc vermouth instead of dry, and it makes all the difference in the world to me.
Great video! There is a little music in the background that is really annoying though.. It give the feeling that something is bipping, rigging somewhere. A little useless too, as the most important is what you say.
Lest I get too enthralled with the outtakes... The rye certainly can make a difference in the cocktails, but I appreciate your initial attempt to recreate the age. Honestly, calling CC a rye today is a laugher, though supposedly rye-forward. And then the Bardstown might have elevated the last cocktail to over-the-top. Bourbon and rye drinks seem much easier to me, as opposed to tiki drinks, with the Vast number of different rums. Yeah, I'll stick with the middle-American drinks, and this one looks interesting...
Hi, can I ask you an advise? I'm making an homemade Laurel liqueur because I want to prepare a cocktail with it but I don't know what other ingredients I need to use, have you any advise for me?
Is there a reason you didn't use Templeton in both the Modern and The Death and Co recipes? I would think using the same rye would really showcase what the split vermouth Death and Co recipe is changing.
I don't know if anyone has pointed it out yet, but your video says 2/3oz =10ml, but it's actually 20ml. I don't know if that'd change your impression of some recipes?
@@TheEducatedBarfly I guess the question is, did the recipe call for 2/3, but you poured 1/3? If so, would your opinion of the drink change if you used 2/3? Just what I was curious about in watching.
I bought the Barfly M37129 bitters bottle, the 4.4 oz bottle with the cork dasher. Do I double the bitters dashes with that too? Or is it only the Japanese style dashers?
I always thought that a barspoon was one sixth of an ounce so a 2/3 measure would be a half ounce with one barspoon extra? Have I been wrong all these years?
Great video Leandro/Marius. However, surely 2/3oz is 20ml or is it 1/3oz (10ml) as on screen? And "down below" in the recipes, it says 1 dash Orange bitters in both Modern and D&C recipes but you didn't add any? Are they not supposed to have the bitters added like the Original? I don't want to screw up if trying these 3 by making them wrong :-(
I agree, a single dash wont "make or break it", but it will make a subtle difference and I watch Leandro's cocktails and then try and replicate them at home to compare what he thought of the drink and see if I agree/disagree, so I like to get it right. I know 2/3 is 20ml (in the USA, not UK one oz is 25ml here) but it had 2/3oz (10ml) so again, I like to get it the same
So could I substitute Cocci Americano for the Blanc Vermouth and have a similar result? Or is that taking things just a little bit too far off script? Wanna be a Scofflaw without a run to the liquor store…
@@imoldandyoureinmyway Agreed. I think the balance will be fine but the Cocchi will be a bit more citrusy whereas blanc vermouth has more of a stone fruit/floral character to it, typically.
We have the Opal machine sitting at the back, before they were purchased by GE. We did a video on it. we also did a video on the NewAir Nugget Maker on Barfly Freepour
@@TheEducatedBarfly I get that. Is the Canadian Club of today rightfully similar to the one of the early 1900s though? I dove into the Corpse Revived post and indeed it was more methodical than you could likely get on your channel -- and focused heavily on the vermouth component. The scientist in me just likes to hold as many things constant as possible, haha.
Hey guys! So either the orange bitters in the recipe didn’t make it into the edit or I didn’t add them when making this drink (accidents do happen) so make sure to add a dash of orange bitters when recreating the recipes :)
Saw you adding it in one of the bloopers :)
I think people forget the bitters all the time. There's only a few drinks where it's critical.
I was wondering about that .... :)
I'm loving these anatomy videos! Looking at 3-4 variations of drinks is a great way to learn how ingredients work together(or don't work together).
In the Scoff-Law recipe Recipe in "Cafe Royal Cocktail Book", the "1/3 Whisky, 1/3 Dry Vermouth, 1/6 Lemon, 1/6 Grenadine" DOES NOT mean "1/3 oz Whisky" - they are PROPORTIONS adding up to a whole (1/3+1/3+1/6+1/6=1 whole). You are expected to scale this. So, for example, 1 oz Whisky + 1 oz Dry Vermouth + 1/2 oz Lemon +1/2 oz Grenadine = ONE 3 oz drink, which matches the proportions.
or in your case, 1.5 Whisky + 1.5 Dry Vermouth + 1 Lemon + 1 Grenadine - 5oz result (before dilution, so not exactly small)
The outtake game is STRONG in this one!
I died when he gave 'the look' after realizing the OF was bourbon and not rye!
Jigger balancing course available for purchase on my website 😉
😂
The barfly mixology gear graduated jigger has a 20 mL line, which is 2/3 of an ounce.
That isn't entirely accurate. It's actually 3/4 but it rounds down from 22 ml to 20
@@luchinooliveros2469 which makes it 2/3oz
LEANDRO!!! I need some Blanc Vermouth now!!! I need to try the Death and Co. version of this!!!! Great video!!! CHEERS!!!!
The Contemporary was SO GOOD, immediately went up as a contender for my favorite. Always a trusted channel for great recipes.
I like the idea of “Correcting drinks”. There’s a Sazerac that has a little bit of Hennessy in it that makes the Sazerac taste loads better.
Got a recipe?
@@jaimethiessen from Cocktail Codex:
Absinthe (few drops to coat glass)
1 1/2 oz Rye
1/2 oz Cognac
1 tsp Demerara syrup
4 dashes of peychaud’s bitters
1 dash angostura
Garnish: 1 lemon twist
@@danielmcgary268 yes... Root aphids 😢 they are still a problem to agriculture
Loads better is subjective. For me you can't beat the proper Sazerac. Sugar cube splash of water 5-6 dashes of peychauds 2 oz of sazerac or old overholt rye rinse the glass with herbsaint express the lemon peel garnish over the finished drink. Perfection.
Damn. Canadian club 1858. That’s a dive bar staple in my hood 😂. I do recommend their 100% rye. Underrated. The 1858 definitely needs mixing.
European (or metric system country) bartenders normally use 50ml/25ml and 40ml/20ml jiggers. If you need a half ounce pour, you can use a 15ml measuring spoon (metric table spoon).
Just a note - in the first recipe at least (haven't watched further yet) you have identified 2/3 oz. as 10 ml, but to the best of my metric system knowledge, 2/3 oz. is actually 20 ml. Otherwise a great idea and wonderful video!
Just made this drink after finding it in Death &CO’s modern classics book. So damn good. Normally that much grenadine overpowers a drink but in this drink it works.
I thought an ounce was 30 ml, so 2/3 would mean 20 ml instead of the 10 ml shown on screen?
1 fl oz is 28 ml, afaik
Yea, their math is a bit janky
@@derschwartzadder fwiw 1fl oz is closer to 30 than 28 at 29.57mL
I like how the honeycomb pattern is slightly different on each glass giving them such an artisan style. 10/10 would recommend.
hand made :) and thank you for buying
The math teacher in me wants to point out a conversion error in the original recipe that you had on the video: 2/3 oz = 20 mL.
Look forward to the D&Co version this evening!
19.716 is a little hard to measure so we rounded it up by 0.284 ml ;)
@@TheEducatedBarfly That is a reasonable decision based on normal equipment. I meant on the graphic overlays at around 3:14 and 3:18 it says that 2/3 oz =10 mL. Cheers.
Loved the magic of editing bit. I’d love to see more death and co deconstruction / comparison etc videos.
Haha. Blooper reel. That’s fun. When he looks at that bottle. I just did that the other day and one person noticed. Dafuq moment.
It's your tiny tins you're using. I have an "Anders jigger" and it works on mine. LOL! Thanks for another great video, I always learn something from you.
a 4 year old pointed out that my barfly jiggers I use at the restaurant look like little Stanly Cups. lol btw I love using them because of the size and the measurement lines. It makes it so easy to be accurate and fast for craft cocktails. Make this your comment of the week to boost them sales ;) Lets Go Blues!!
Great review of both versions. Its definitely worth try these versions side by side .
I was hoping to see you make all the garnishes from the thumbnail live 😆
Nah. Best for a garnish video I should probably do lol 😂
That's one thing we don't typically see.... modern takes on tiki drinks. Yes there are modern bartenders doing riffs on tiki drinks, but to actually do the anatomy of tiki cocktail and remake it.
Made a version of the original Scofflaw because I realised I had the right ingredients for it - although I substitued the orange bitters for angostora because that's all I had - absolutely adored it.
glad to see this. the scofflaw always seems off to me. will try this version!
That Basil Hayden is high rye bourbon, but it’s not rye. They only have two ryes, the Caribbean rye and the dark rye which are rye whiskey that have rum and port blended in respectively
Another great video. You guys forgot to put the thumbnail of the death and company Scofflaw. Keep up the great work.
Fantasic as always. I am coming to LA in Spring 2023 from UK really hope it clashes with one of your live shows.
I just made the contemporary version with Wild Turkey 101 Rye. It’s amazing!!! Thanks for the video.
14:25 it doesn't fit because you're doing it in the cheater tin, not the larger half of the shaker. I have the exact same jigger (as well as I believe the same Koriko tins that Anders uses) and I can can confirm that the trick absolutely works in the larger half, because it has a wider opening.
How dare you presume that I prob skip the intro... lol love the chill music
It's an epic blog, definitely worth a read!
Tell Marius I bought two of the honeycomb coupes. The Old Overholt red cap, non chill filtered 86 proof is awesome in a scofflaw.
I understand the 'tastes green' impression. It's how I describe Jalapenos. They're the least interesting chile to me, because they're just sort of 'spicy green' in flavor.
Thanks for the vid sir.🍸
I mainly use that oxo jigger and it does not fit well in my small tin but it fits in my big tin, I and I think Anders build our cocktails in the big tin.
Your basic Canadian club is a pretty weak whiskey in general so I'm not super surprised it could be overpowered by vermouth. As far as I know, Canadian whiskey is often referred to as rye since it use to be predominantly rye. Now if you buy a basic bottle of CC or Alberta premium for example, there is very little rye used. There has been a recent resurgence of ryes in Canada like CC 100% rye and Alberta premium black horse.
Really enjoying your vids. I've learned a lot over time. Keep up the great work.
The blanc vermouth i imagine is bringing some more sugar and body that is providing better balance
I'll have to try the Death & Co version of the Scofflaw. The Scofflaw is a drink that I've made (according to the standard specs) in order to try it, but it hasn't made it to my short list. I like the idea of splitting the vermouth between dry and blanc. Dry vermouth seems to be a little overrated in cocktails, at least as far as my taste buds are concerned (to the point where maybe the only dry vermouth cocktail I really like is the occasional martini). In this cocktail, I think the dryness of the vermouth probably clashes with the oakiness of the rye whiskey. I might even go for splitting the vermouth between blanc and red vermouth, and eliminating the dry vermouth, even though that might lead into the dangerous territory of cocktail heresy.
I'd say the blanc with sweet would be pretty sweet for anything, but i agree that dry vermouth is a bit overrated, even in a martini. I think I'd prefer just gin or dry vermouth by itself.
I'm curious what it would do to go sweet vermouth instead of blanco, if it would meld the grenadine and vanilla spice notes of the rye.
I need you to create a cocktail called the Hooch-Sniper!
Really interesting video! I found a recipe for El Presidente that uses blanc vermouth instead of dry, and it makes all the difference in the world to me.
The original presidents used blanc vermouth. Comoz Blanc is close to that original recipe used, and I’d recommend that one.
Just bought a pair when y’all restocked so you’re all good on my end
Great video! There is a little music in the background that is really annoying though.. It give the feeling that something is bipping, rigging somewhere. A little useless too, as the most important is what you say.
Great breakdown of this drink my friend.
Love the Scofflaw 👍🏻 I might try using Cocchi Americano to experiment with this drink
Glad to see CorpseRevived get a shout out! Great site.
Lest I get too enthralled with the outtakes...
The rye certainly can make a difference in the cocktails, but I appreciate your initial attempt to recreate the age. Honestly, calling CC a rye today is a laugher, though supposedly rye-forward. And then the Bardstown might have elevated the last cocktail to over-the-top. Bourbon and rye drinks seem much easier to me, as opposed to tiki drinks, with the Vast number of different rums. Yeah, I'll stick with the middle-American drinks, and this one looks interesting...
I dont skip the intro you clearly put some work into it
Was that regular Canadian Club or Canadian Club Rye? If regular CC that would explain why the whiskey disappeared.
I make a scofflaw for my wife almost every day.
It is always fun to watch your videos. Those honeycomb-shaped glasses look very nice. Are they avaiable in Europe aswell?
I'm not sure if I like vermouth or not. Should I just try it straight up?
Hi, can I ask you an advise? I'm making an homemade Laurel liqueur because I want to prepare a cocktail with it but I don't know what other ingredients I need to use, have you any advise for me?
Is there a reason you didn't use Templeton in both the Modern and The Death and Co recipes? I would think using the same rye would really showcase what the split vermouth Death and Co recipe is changing.
This was a fun one!
Does Shaker and Spoon do their cocktail boxes overseas? Specifically Australia?
I don't know if anyone has pointed it out yet, but your video says 2/3oz =10ml, but it's actually 20ml. I don't know if that'd change your impression of some recipes?
I measured with a 1/3oz measure not in Mils so the mistake is just in out ml conversion not in the recipe I made. Thanks for the heads tho.
@@TheEducatedBarfly I guess the question is, did the recipe call for 2/3, but you poured 1/3? If so, would your opinion of the drink change if you used 2/3? Just what I was curious about in watching.
Isn't the basil a bourbon? And do you think subbing in a high rye bourbon would make much of a difference here?
Basil Hayden does make bourbon but what I was using was their rye and yeah even a high rye bourbon would change the drink significantly
I bought the Barfly M37129 bitters bottle, the 4.4 oz bottle with the cork dasher. Do I double the bitters dashes with that too? Or is it only the Japanese style dashers?
I really like Dolin Blanc better in all my martinis compared to Dolin Dry. Softer rounder, richer.
2/3oz isn't 10ml; it's (essentially) 20ml.
I actually did immediately think what does a green flavour taste like?? 🤔
I always thought that a barspoon was one sixth of an ounce so a 2/3 measure would be a half ounce with one barspoon extra? Have I been wrong all these years?
I believe a barspoon to be half a teaspoon. Metric teaspoon is 5ml, ounce is 30ml, so a barspoon would be a twelfth of an ounce.
Lost me at Canadian Club
Marius, I live in Canada and can't order the Nick and Nora glasses 😪
Woot? Amazon doesn't ship them to Canada? Did you try direct from www.amehlaco.com? use our code BARFLY
Are you also using Shotcut for editing your videos?
Great video Leandro/Marius. However, surely 2/3oz is 20ml or is it 1/3oz (10ml) as on screen?
And "down below" in the recipes, it says 1 dash Orange bitters in both Modern and D&C recipes but you didn't add any? Are they not supposed to have the bitters added like the Original? I don't want to screw up if trying these 3 by making them wrong :-(
Yes add the bitters not sure why it’s not in the video :)
2/3 is 20 ml, I doubt the single dash of orange will really make or break it
I agree, a single dash wont "make or break it", but it will make a subtle difference and I watch Leandro's cocktails and then try and replicate them at home to compare what he thought of the drink and see if I agree/disagree, so I like to get it right. I know 2/3 is 20ml (in the USA, not UK one oz is 25ml here) but it had 2/3oz (10ml) so again, I like to get it the same
So could I substitute Cocci Americano for the Blanc Vermouth and have a similar result? Or is that taking things just a little bit too far off script? Wanna be a Scofflaw without a run to the liquor store…
It might be a nice drink, but it definitely won't be the same IMHO. Cocci Americano has more bitter/amaro flavors.
@@imoldandyoureinmyway Agreed. I think the balance will be fine but the Cocchi will be a bit more citrusy whereas blanc vermouth has more of a stone fruit/floral character to it, typically.
If a drink calls for grenadine it likely needs to be fixed
When you gonna get one of your drinks in a shaker & spoon box :)
Good question! 😂
Barfly; The answer to all my reclusive alcoholic lifestyle.
Do they ship to Canada?
Ooh I’ll have to ask
YESSSSSSSSSSSSSSSSSSSSSSSS!!! First human in!!!!
You're dead "you fucked up" stare at Marius at 13:56 has me cackling. PS: manzanilla sherry in place of dry vermouth. You're welcome. ᕕ( ᐛ )ᕗ
You’re amazing. There, I said it
@@TheEducatedBarfly brother, I LIVE it.
Jk, I’m dead inside. 😭
Cut the garnish into a rhombus
Is that an ice maker behind you? If so, which model?
We have the Opal machine sitting at the back, before they were purchased by GE. We did a video on it. we also did a video on the NewAir Nugget Maker on Barfly Freepour
@@TheEducatedBarfly Thank you, I'll search for those.
would Piggyback work?
do not do as I do do
WHAAAT!!! No funny/smart-assed comments being featured today???? sad.....
👆 Video starts at 00:00 👆
Bad luck to pass a knife??
eco-friendly flavor lol
Why has this video title and thumbnail changed so many times today?
the first ones didn't appeal to viewers. This one, a little better
Kind of giving short shrift to the original recipe by using a crappy whiskey though. Why not use the same one?
Because the whole point was to try and recreate it faithfully
@@TheEducatedBarfly I get that. Is the Canadian Club of today rightfully similar to the one of the early 1900s though?
I dove into the Corpse Revived post and indeed it was more methodical than you could likely get on your channel -- and focused heavily on the vermouth component.
The scientist in me just likes to hold as many things constant as possible, haha.
I think you need to look at your math again...