You forgot the link! lol thank you for all the drinks you share on here! Has truly expanded my knowledge of drinks & “aces up my sleeve” that my family truly enjoys! Cheers!
So watching this for the second time looking for LA bars and its great for that as well for the cocktails… BUT the editing for this video is ON TOP and FUN…. Good job Maris??
3:26 "...you can get a link for up here" Marius: "IF we remember" Leandro: "We ^will^ remember, because we will put ^a little note^ to remember" Marius: "Comment below if we forgot" 😂😂😂 They forgot.
Where do you bartend in LA? I recently made the move from breweries to bartending full bars and your channel has helped me so much. I’d love to drop by and buy a drink from you at some point.
Ah, I miss Copa d'Oro! One of the first bars I visited when I moved to LA. One of the bartenders there told me about a Christopher Oaxacan cocktail, and I'm pretty sure he said it came from Roy Choi's A-Frame. 0.75oz/ea fresh lime, OJ, and agave. Muddled jalapeño. 1.5oz mezcal (I use DM Vida or Montelobos). Shake and strain. Still one of my favorites to make.
I've been making babies first bourbon a lot recently although I was told it was called babies first whiskey. Everyone that has tried it absolutely loves it and says it's their new favorite drink.
Talk about fortuitousness. Just pulled out my bottle of St G and it is well-oxidized. Made an Old Friend - not bad, but I def tasted the oxidation. Don’t mean to hijack this thread but thanks for your sidebar on St G! I’m now in the “should be refrigerated” camp. p.s. Hilsen til Marius fra Oslo!
These look wonderful! I am pretty sure the Reles Sour will be right up my alley. But how do you make the vanilla syrup...? Searched the channel, found nothing...
The “correct amount of dilution” is what is said. And it’s true. The large cube itself doesn’t have enough surface water to give the amount of dilution needed for the perfect sour. People are using this technique for egg white sours and delicate drinks like a daiquiri.
Take any amount of Malbec wine place in a pan over medium/low heat and evaporate the water out til the volume reduces by half. It’ll have a syrupy consistency
I love your knowledge and the ability you have to make cocktails, but I HATE when you try to be “funny” PLEASE stick to the information sharing and leave the comedy for the PROFESSIONALS 😅 Love the Chanel
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
You forgot the link! lol thank you for all the drinks you share on here! Has truly expanded my knowledge of drinks & “aces up my sleeve” that my family truly enjoys! Cheers!
They for sure forgot on purpose to get us to comment! 😆
@@MrMoney331my thought as well.
Thank you for adding the milliliters :)
Yup, still forgot
How cool that you're in the book! What a special thing to have in your bar decor!
So watching this for the second time looking for LA bars and its great for that as well for the cocktails… BUT the editing for this video is ON TOP and FUN…. Good job Maris??
Hell yeah, I like the idea of a regionalized cocktail series.
I love the “city cocktails” idea. Look forward to more!
3:26 "...you can get a link for up here"
Marius: "IF we remember"
Leandro: "We ^will^ remember, because we will put ^a little note^ to remember"
Marius: "Comment below if we forgot"
😂😂😂
They forgot.
Where do you bartend in LA? I recently made the move from breweries to bartending full bars and your channel has helped me so much. I’d love to drop by and buy a drink from you at some point.
Ah, I miss Copa d'Oro! One of the first bars I visited when I moved to LA. One of the bartenders there told me about a Christopher Oaxacan cocktail, and I'm pretty sure he said it came from Roy Choi's A-Frame. 0.75oz/ea fresh lime, OJ, and agave. Muddled jalapeño. 1.5oz mezcal (I use DM Vida or Montelobos). Shake and strain. Still one of my favorites to make.
I just made the Baby’s First Bourbon according to your recipe and that was freaking delicious!!!!
Would have loved to see the milk punch recipe from faith & flower. I used to work there and know it's a pretty iconic LA cocktail.
Very cool. I wonder if that book has anything from the old Bar Kitchen spot at the O Hotel.
Oh man the Reles sour sounds amazing.
This was a nice episode and I love when you act crazy haha
Metal Shake!! 🤟
Really appreciate you too!
I've been making babies first bourbon a lot recently although I was told it was called babies first whiskey. Everyone that has tried it absolutely loves it and says it's their new favorite drink.
I love adding red wine floats to sours! I'm gonna try a reduction instead, sounds very interesting
Talk about fortuitousness. Just pulled out my bottle of St G and it is well-oxidized. Made an Old Friend - not bad, but I def tasted the oxidation. Don’t mean to hijack this thread but thanks for your sidebar on St G! I’m now in the “should be refrigerated” camp.
p.s. Hilsen til Marius fra Oslo!
I found that I can buy Mandarine Napoleon from my usual webshop. I'll be giving that Reles Sour a try. Thanks!
And thank you, another book that I want/need to order 🤣
I laughed out loud at the Will It Float Letterman clip. TV peaked during those segments.
Fnin lost it at crazy shake metal shake
These look wonderful! I am pretty sure the Reles Sour will be right up my alley.
But how do you make the vanilla syrup...? Searched the channel, found nothing...
Here’s the lazy way to make it. Make a 1:1 simple syrup and for every 100ml of syrup add 1 tsp vanilla extract
@@TheEducatedBarfly Αwesome! Thanks, Leandro!
Where do you order your aprons?
Here ya go: www.staggerleegoods.com/shop-cocktailsandculinary/ellisbarfly
Does Creme de mure float?
So the Baby's First Bourbon is just a whiskey sour with orgeat, right?
Up next New York cocktails? ☺️
Just go to Punch Drink and that's so radically NYC centric that you'll get all you want there.
Yup, you forgot 😅
What's the cheater cube for?
Don't you just use the big one to not disturb the foam?
The “correct amount of dilution” is what is said. And it’s true. The large cube itself doesn’t have enough surface water to give the amount of dilution needed for the perfect sour. People are using this technique for egg white sours and delicate drinks like a daiquiri.
To help recognize when it's been shaken "enough"
Oh, are there any cocktails made for movies/created for any shows (TV, musicals...ect...) that became real?
Yeah there are a bunch of them
@@TheEducatedBarfly future video idea? eh? eh? (c:
Oopp
Malbec reduction?
Take any amount of Malbec wine place in a pan over medium/low heat and evaporate the water out til the volume reduces by half. It’ll have a syrupy consistency
Yeah he forgot
Lalisa love me, Lalisa love me
They forgot to make a note to remind them to remember.
2 dash of bitters... better than 4 dashes..
Hmmm 🤙 LoL…..
I love your knowledge and the ability you have to make cocktails, but I HATE when you try to be “funny” PLEASE stick to the information sharing and leave the comedy for the PROFESSIONALS 😅
Love the Chanel
Mmm.. human excrement
10:00 is the Tucker Carlson....Gross