I work at a restaurant in alaska and whenever I make a cocktail I try to imitate your movements, with your speed pour flair and your "güüd" and the HELLO ERYONE
in nyc we do 3oz of gin no vermouth, idk why americans feel so wierd about it. This one champagne bar I work in customers often ask for it shaken untill the shaker is frosty, THATS how cold they want it. I love your videos man! Been watching you for years and you are the one who taught me a lot of cocktails!
i love the song that plays too :D always enjoying your video mate... i am a big fan of hendricks gin ***** !!!!!! bond drink it shaken not stirred :D and its vodka martini :P !!!
Mr. Tolmach your a very technique driven bartender that I follow for my Russian influence being from the United states. I have only 2 questions. Why do you dip your strainer in the crushed ice before straining? And in Russia do most volume cocktail bars stick a bar spoon in the crushed ice in a section that won't be used? Thanks for the always great content and I look forward to many more!
Hi) Strainer in the crushed ice for chilling it s bit cause I said the main rule "the colder the better", all ingredients and all tools should be cold for it. Second, not all bartenders stick bar spoon in the crushed ice but I always do it. It is convenient and practical. 😉
Hello Mr. Tolmach, they have always teach me that when pouring the dry martini it should not be more than one bar spoon or just rinsing the glass whit the dry martini. But in this video you add one ounce of dry martini. Have you had to use just a bar spoon or rinsing the glass?
Hello;) Ofcourse I made Dryer Martini many times but it always depends from my guest, but In standard I make it 2:1. There are few questions you should ask a guest when he order Dry martini. 1. Vermouth or cocktail? Cause sometime guest asking just for martini extra Dry. 2. Gin or vodka? 3. How dry would he like you to make it and which method, stir or shake? Also you could ask for garnish, olives or lemon;) Only after that you could make good martini. Good cocktail is that one which mostly liked by your guest.
У тебя очень крутой канал, очень давно тебя смотрю и расширяю свою базу знаний, некоторые коктейли которые увидел у тебя на канале ввёл в карту у себя на баре))) Спасибо большое за это, ты очень крутой бартендер))) Но к сожалению знания английского ограничены и хотелось бы больше русскоязычного контента если это возможно)))
can you make some coktails and basis from ARak BaLi brother?? do you know ARak BaLi"?? ARak BaLi is local spirit in BALI... iam from bali and i like your video👏👍
@@mrTolmach cool escape. I'm sure the bar where u filmed the episode has no London dry gin...Don't activate agro mode against your viewers, rather make your narratives more clear. Typical Ukrainian way to turn the things around (I'm Ukrainian, just in case)
Your first comment is pretty rude and then u complain about his answer? He obviously knows that Hendricks isnt a London dry and to think the bar doesnt have one is laughable. Some of the worst and cheapest gins are London dry 😂
@@siegbert_schnoesel I'm pretty sure that you an expert in gin pricing. There's no correlation between style of the gin and its price. It doesn't make sense to tell that better to use London dry and use Hendrick's without any note on that. Obvious fail
I work at a restaurant in alaska and whenever I make a cocktail I try to imitate your movements, with your speed pour flair and your "güüd" and the HELLO ERYONE
😊But, better make it with your own style my friend)
@@mrTolmach great advice Mr. Tolmach. I shall develop a unique artistic flair to keep the customers coming back for Michael's cocktails!
Dry martini is my favorite cocktail! I like this way you made it and your lemon twist. Thank you for sharing the video!
I always watch your videos whenever I have my free time cause I can get some useful tips and techniques that I can apply in my work👌🏻👌🏻
Mr.Tolmach, big fan of your work I really enjoy watch ur videos, they are becoming better every new video
thanks for all these videos, I'm starting as a bartender and you're really helping me
Hello from Costa Rica! 🇨🇷 Thanks for all of your interesting and useful videos!
I could watch this for hours
Hands down my favorite cocktail!
in nyc we do 3oz of gin no vermouth, idk why americans feel so wierd about it.
This one champagne bar I work in customers often ask for it shaken untill the shaker is frosty, THATS how cold they want it.
I love your videos man! Been watching you for years and you are the one who taught me a lot of cocktails!
😊🙏
Why would you call it a cocktail then? Isnt that just chilled gin
@@leonmladosic5774 Yeah pretty much!
Nice
i love the song that plays too :D always enjoying your video mate... i am a big fan of hendricks gin ***** !!!!!!
bond drink it shaken not stirred :D and its vodka martini :P !!!
Great drink great talent
Cheers from mexico
Do you use mixing Glass with ice washed with water to prepare next cocktail or you leave it just for chilling and for next cocktail you use fresh ice?
In Milan we put 1 cl or less of dry vermouth, somewhere even just a rinse
infatti per l'iba ci vuole 1 cl di vermouth non capisco perché ne abbia messo 3 cl
Yeah a new video
1:25 close call
Nice vibes
Yeah my best bartender :D
Great video bro! Any idea about when you should came to Brazil? Say "oi Brazil" on next video 😁
As soon as I get an invitation)
Mr. Tolmach your a very technique driven bartender that I follow for my Russian influence being from the United states. I have only 2 questions. Why do you dip your strainer in the crushed ice before straining? And in Russia do most volume cocktail bars stick a bar spoon in the crushed ice in a section that won't be used? Thanks for the always great content and I look forward to many more!
Hi) Strainer in the crushed ice for chilling it s bit cause I said the main rule "the colder the better", all ingredients and all tools should be cold for it. Second, not all bartenders stick bar spoon in the crushed ice but I always do it. It is convenient and practical. 😉
EXCELENT 🔥🔥🔥
That Patreon calling my name...
Brother i loved ur every videos you have uploaded and i would love to work under you
Hello Mr. Tolmach, they have always teach me that when pouring the dry martini it should not be more than one bar spoon or just rinsing the glass whit the dry martini. But in this video you add one ounce of dry martini. Have you had to use just a bar spoon or rinsing the glass?
Hello;) Ofcourse I made Dryer Martini many times but it always depends from my guest, but In standard I make it 2:1. There are few questions you should ask a guest when he order Dry martini. 1. Vermouth or cocktail? Cause sometime guest asking just for martini extra Dry. 2. Gin or vodka? 3. How dry would he like you to make it and which method, stir or shake? Also you could ask for garnish, olives or lemon;)
Only after that you could make good martini. Good cocktail is that one which mostly liked by your guest.
I was under same impression as Yoda..
I loved that part when you addded music while mixing. Nice! :D
Nice!
Is bombay sapphire an acceptable gin to use?
Yes)
Whitch brand do you for dry vermuth?
Can you make Japanese ice tea??
😍😍😍😍😍😍😍😍😍😍
love the new outro! 🔥
The real tool I want to know more about is the peeler! What brand is it? Love your videos!
GSD stainles steel peller
Nice🥂. How u make the taggef edges on the peel??
basic and great
can you make green apple?
I always use London dry gin
It is it better with Hendricks
60ml dry London gin
10ml dry vermouth
Short and strong is better 😉
Dry vermouth 30ml
Favorite drink..👍👍
Doesnt dry usually mean little to no vermouth? That was a shit ton
Mr. Tolmach, are you still working at City Space ? I really want to meet you there.
Your syrup recipe side pls mention
Campari 🥃🍹
Omg you almost stabbed your palm😖
У тебя очень крутой канал, очень давно тебя смотрю и расширяю свою базу знаний, некоторые коктейли которые увидел у тебя на канале ввёл в карту у себя на баре)))
Спасибо большое за это, ты очень крутой бартендер)))
Но к сожалению знания английского ограничены и хотелось бы больше русскоязычного контента если это возможно)))
Спасибо, рад что тебе нравится) Русскоязычный контент не предвидится пока;)
Mr.Tolmach жаль, но все равно ты очень крутой) продолжай в том же духе)))
track id pls ?
How abaut bubblegum cocktail brow?😁
Don't know, It's too chemical)
Which country is this bar???
Ukraine
That is hardcore..... @Mr.Tolmach
Which Boston Shaker do you use normally?
Koriko, Naranja.
Why you keep hendrick's gin in freezer
To make cocktail colder as possible.
Go it I'm following your style n technique in my bar...
Wow 👍👍💗
Ohh my God, you make me can't say anything , so for the last part of the video, do you make some homemade Syrup & another ingredient ?
Mr.Tolmach When You Come To My City
My City Is Makassar
i like mine dirty with little splash o olive brine and few olives in it 😋 and ofcourse always gin never vodka martini 😅
ผมชอบมาก
ฉันด้วย
can you make some coktails and basis from ARak BaLi brother?? do you know ARak BaLi"??
ARak BaLi is local spirit in BALI... iam from bali and i like your video👏👍
Make room tour😁🍻
Bro why did you left the city space bar what's the reason behind it the city space bar is the best bar bro why did you left ?
Dhruvesh Basrur it’s nice for a change of scenery. Maybe Eugene just wanted a change or wasn’t happy there :)
I have been working there for almost 5 years, it's more than enough to get everything the best) Always come time to go somewhere further ;)
bro tolmach you are best bar tender and teacher for all love you bro
Helo ewyon, todey i gon show you howto make
No hate, I love your vids
mmm why 3 cl dry martini? 😕
Goo
This is wonderful, tasted and easy for making...I have created a tasted cocktail, do you like to try it?
Like
umm it's a little watery..
Are you in Russia?
HELO ERYONE
I imitate you and people think I am great, thank you.
We all imitate each other😉
@@mrTolmach I appreciate your reply and continuous example of living humbly.
I am so glad you added a patreon. I am excited to help you and all of this grow. Thank you again man have a great night/day.
@@purplemossgrows172 BTW I just sent you a message on Patreon;)
Vodka Martini, Shaken, Not Stirred
This gives me a headache! Nice work though!
ORIVE？
Where are you from man? Russia 👈
Yep
@@mrTolmach Прекрасный английский(без сарказма) 👏👌
@@ЕгорПодколзин-в2й спасибо)
Not having this I’m afraid. Wrong gin and too much vermouth.
Do you know Dry Martini wet ratio?
Extra wet 1:1 also known as fifty fifty
Wet 2:1
Classic 4:1
Dry 6:1
And so on...
I do, and was just expressing a personal preference rather than a criticism of your ratio choice. 🍸
@@claks_cocktails2838 🖖
Stirred, not shaken
shake but no mix🤣
Looks pretty wet to me
русский язык хотя бы вставляй .или это все для зарубежной публики
since when Hendrick's is London dry gin? Fail of the year?
Did I say I use London Dry Gin? I said best of all is London dry gin. Don't try to seem smarter than you are, my friend 😉
@@mrTolmach cool escape. I'm sure the bar where u filmed the episode has no London dry gin...Don't activate agro mode against your viewers, rather make your narratives more clear. Typical Ukrainian way to turn the things around (I'm Ukrainian, just in case)
@@kyrylobutenko Sorry my friend, but for me it seems that your comments are fails of the year🙂 one after another🤦♂️
Your first comment is pretty rude and then u complain about his answer?
He obviously knows that Hendricks isnt a London dry and to think the bar doesnt have one is laughable. Some of the worst and cheapest gins are London dry 😂
@@siegbert_schnoesel I'm pretty sure that you an expert in gin pricing. There's no correlation between style of the gin and its price. It doesn't make sense to tell that better to use London dry and use Hendrick's without any note on that. Obvious fail