And also club soda to dilute it. If I got that one, I'd probably wonder why it was so watered down. She said it was to cut the sweetness, but if you want it less sweet, use less sugar (or a slower dissolving sugar like a cube instead of superfine).
The original calls for club soda but not that much. So the original way to do it is muddle sugar, orange peel, angostura and a small splash of soda water then pour on bourbon quick stir just to chill not dilute and top with a cherry. All should be done in the serving glass also only big ice cube is acceptable if it's not pre batched.
Love this series! Would love to see an episode with the eleven bartenders each making their ‘signature drink’. I think I’d learn a lot and it’d be super cool to see their personal favorites
I love when they explain the rationale behind how they do things. It's really interesting hearing two of them give opposing advice, but with well thought out justifications for their specific bar or clientele.
I laughted outloud when I realised that the homebartender following his heart and ancestors REALLY DID DO THE MOST HISTORICALLY ACURRATE VERSION. Also props to the speed bartender who gives you the drink you asked for.
I dunno, of the four episodes thus far this is the only one that raised my eyebrows. Her margarita and Bloody Mary were pretty inoffensive, and her martini was... well, she at least implied that she can and does make it the same way with gin.
Classic & Club are the two I trust the most. Laura looks like she knows how to get you back to your room and tucked up in bed with absolutely zero people seeing you slide off your stool. Riley looks like you'd could go "I wanna get f**ked up" and she'd just nod once and get mixing.
I like it simple. Orange bitters, sugar cube, high proof rye or bourbon, cheeky lemon or orange twist, big ice cube. Done. That being said, I'd drink all these
@ Yes, 100% The only time I’ve had muddled cherries/oranges, and club soda in my old fashioned is in a dive bar like you just described or a bowling alley.
Neighborhood bar is for sure the dive bar. She was the only one to use the ‘It’s Always Sunny in Philadelphia” whisky and was the only one to really tell us how it is for her working and what kind of people she gets. It’s great
As a bartender, the first recipe is the correct preparation. Everything else is a variation for better or worse. The only thing I’d add is two dashes of orange bitters along with the ango.
"Neighborhood Bar" is 100% code for dive in this series lol. Just look at the drinks and how she says stuff like "we don't have rom for mixing glasses."
I don’t even drink anymore and I’m mad. I can’t even drink like a normal person, don’t disrespect those who had to retire early! Stop muddling the f*ckin fruit!!’ 😂😂
I don’t think there is much contrast.. pretty much everyone got the point of bitters, sugar, whiskey and orange. It just was majoring in the minors that was the diversification.
I have a spreadsheet to keep track of the whiskey, bitters and sweetener that I use so I can rate them. I currently have around 10 different bitters. My best OF is Islay scotch, black walnut bitters and 1-1 maple syrup.
I bartend at an airport and I make the “classic bartender “ recipe, and dude I kid you not I always get ask for a second round, the luxardo cherries really does its thing !
Although I would never bother learning it myself, I love to watch flair bartending. Everyone who says, "Just give me my drink," I gotta wonder, why are you at a flair bar?
That series is really great. I hope we can see more of it. My favorite cocktails are the Grasshopper and simple Cuba Libre btw :) How about the rest of you cocktail fans?
Brandy sweet is the number one drink in Wisconsin, the state that drinks the most brandy in the country, and may drink the most period. Where's the Wisconsin bartender with the brandy sweet? This list is incomplete and a travesty.
Why do they keep waving a piece of orange over the top of the drink before putting it n? Surely that doesn't do anything noticeable, particularly if you then chuck the bit of orange in?
it's crazy to say on the internet these days but there is no "wrong" way to make a drink. i've gone to places that make silly cocktails and sometimes they're fun. trends come and go, the whole big icecube thing will be gone soon too
My favorite bartenders are the craft, flair, classic, and the Japanese. The Japanese guy makes wild interpretations of classics but they make sense. However, I think he made a Manhattan variation this time because he did not add sugar to his, instead opting for a liqueur to sweeten the mixture.
Since the holidays are here, I’d love to see these bartenders takes on hot toddy and hot buttered rum. (For how I make mine, it’s labor intensive, sweet with warming spices, some sort of dark tea, and dark rum.)
Tiki if you are always going to split the base anyway, why can’t at leastone of the two be the traditional spirit 😢 you can spam wash the whiskey if you want 😢
Surprised that the Japanese is one of the most deviant ones, their bartending tends to be ultra-traditional haha. Looks tasty, tbh prob the most interesting one here.
oh boy....Long Island Iced Teas are the quintessential amateur hour cocktail. Also, it's just a built cocktail. There's really nothing to it. My unsolicited two cents....just order a Cuba Libre instead. It's essentially the same drink without the cringe associated with it. And the bartender won't lose respect for you when you order it
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
"spam infused mezcal" is definitely a phrase I thought I would never hear in my lifetime
...and now we're all the worse for it 😂
Honestly sounds amazing!
Had me intrigued....
Yeah I've seen far better "Tiki" old fashioneds, that one was quite strange
@@ashleedavid9157no but tell me how it taste lmfaooo
the japanese bartender always makes something crazy and beautiful
for real.... i wanna go to that bar so bad
@ yeah me too, but I live in another country so 🥲
@@renanfcorrea 🥲🥲🥲 i live in california but ill put this on my list for when i finally make my way to the northeast
Martiny's is a remarkable place, probably the best bar in NYC at the moment.
@ I don’t live in the US, so out of curiosity, how much is a drink there?
"This is a spirit-forward cocktail."
Steakhouse bartender: "m u d d l e d f r u i t"
And also club soda to dilute it.
If I got that one, I'd probably wonder why it was so watered down. She said it was to cut the sweetness, but if you want it less sweet, use less sugar (or a slower dissolving sugar like a cube instead of superfine).
@@clapanse To be fair, she put an absolute load of bourbon in there too. At least you're getting your money's worth!
That steakhouse bartender is everything wrong with modern bartending... and they Served it in a wine glass??
The original calls for club soda but not that much. So the original way to do it is muddle sugar, orange peel, angostura and a small splash of soda water then pour on bourbon quick stir just to chill not dilute and top with a cherry. All should be done in the serving glass also only big ice cube is acceptable if it's not pre batched.
@@TarinClott That bartender is the opposite of "modern". She is very much stuck in the 70s with muddling fruit.
Love this series! Would love to see an episode with the eleven bartenders each making their ‘signature drink’. I think I’d learn a lot and it’d be super cool to see their personal favorites
Same!!
Yes pls
yes!!
I love when they explain the rationale behind how they do things. It's really interesting hearing two of them give opposing advice, but with well thought out justifications for their specific bar or clientele.
Japanese Bartender really be giving final boss energy in these videos.
I love this series- it highlights how much variation you can get in one cocktail, and just how many reasons people choose to order drinks.
I laughted outloud when I realised that the homebartender following his heart and ancestors REALLY DID DO THE MOST HISTORICALLY ACURRATE VERSION.
Also props to the speed bartender who gives you the drink you asked for.
"I like to muddle in the glass because I like to do fewer dishes." My style!
The second one is insane. If a bartender handed me that, I'd hand it back.
Cool so I wasn't the only one.
muddled fruit, glowing cherry, wine glass, huge pour, ice with the hands.. i dont think she did one thing that id agree with
@@icewolf250a lot of them do the ice in their hands. I think it’s because they’re not actually serving anyone. I doubt they actually do that
She learned in the 70's/80's
@@FtwSportsHovel the drink has been around way longer than that
"So I probably put in a little too much bourbon" MY DUDE, WE WATCHED YOU USE SCOTCH!
And a pretty decent Scotch at that! I have some in my liquor cabinet!
The steakhouse bartender stresses me out every time she makes a drink it looks so wrong
It’s even more stressful because I know a lot of people would consider those versions “correct.” Steakhouse style is just bad bartending codified.
That was the point where I moved on to another video
There will not be any Donahue slander in this house
I dunno, of the four episodes thus far this is the only one that raised my eyebrows. Her margarita and Bloody Mary were pretty inoffensive, and her martini was... well, she at least implied that she can and does make it the same way with gin.
That club bartender is far more talented.
"Ugh I'll just take a shot of fireball and a Bud Light instead" 🤣🤣🤣🤣🤣🤣
Wild turkey shot and a bud light used to be my post kitchen shift setup.
And that’s one of the reasons why I’ve stopped going to steakhouses
Why?
as the first of many issues
I went to what was supposed to be a high end steakhouse. I orered a 4:1 martini, and it took like four people to figure out what I wanted.
I am obsessed with this new series. Keep it up, please 🙏
Japan always steals the spotlight when it comes to craftsmanship
I love the classic bartender. The others are using syrups, different whiskeys, meanwhile she's lighting something on fire and calling it a day
Classic & Club are the two I trust the most. Laura looks like she knows how to get you back to your room and tucked up in bed with absolutely zero people seeing you slide off your stool. Riley looks like you'd could go "I wanna get f**ked up" and she'd just nod once and get mixing.
ms. tiki and mr. japanese continue to bring the heat this series- always crazy, and always things i want in my mouth yesterday
Do i think any of the tiki bar cocktails fit the description of the drink? No. Would i order every single one? Absolutely
lol this is the correct answer. tiki cocktails go wild, but never disappoint
I like it simple.
Orange bitters, sugar cube, high proof rye or bourbon, cheeky lemon or orange twist, big ice cube. Done.
That being said, I'd drink all these
Muddled fruit…club soda…sooooo many party fouls
Mid century, meaning 50s,60s,70s, have a horrible reputation.
This is why.
I’m beginning to think “steak house” is actually code for “dive bar” in this series.
A dive bar in Wisconsin that doesn't get very many people under 50, perhaps.
@ Yes, 100% The only time I’ve had muddled cherries/oranges, and club soda in my old fashioned is in a dive bar like you just described or a bowling alley.
@@methyodIn Wisconsin it would have been made with brandy and even worse.
the dive bar would be closer to the neighborhood bar
Neighborhood bar is for sure the dive bar. She was the only one to use the ‘It’s Always Sunny in Philadelphia” whisky and was the only one to really tell us how it is for her working and what kind of people she gets. It’s great
It wasnt the muddled fruit, but the *wine glass* that steakhouse used that was most offensive
Rye whiskey, Angostura, orange peel, "Cuban Sugar" and two drops of Pernod... My Great Aunt Florie taught me how and they ROCK...
As a bartender, the first recipe is the correct preparation. Everything else is a variation for better or worse. The only thing I’d add is two dashes of orange bitters along with the ango.
Wisconsinite here and the lack of a dive bartender in this series is criminal
"Neighborhood Bar" is 100% code for dive in this series lol. Just look at the drinks and how she says stuff like "we don't have rom for mixing glasses."
Speed bartender was giving dive bar vibes.
Oh people are gonna be mad about this one
I don’t even drink anymore and I’m mad. I can’t even drink like a normal person, don’t disrespect those who had to retire early! Stop muddling the f*ckin fruit!!’ 😂😂
The first guy hands down was the best version. Fruit muddling and soda are blasphemy
like always-the japanese version sticks out.
The Spam Fried Rice cocktail didn't stand out to you?
@@BijanTabthat’s the one that stuck with me the most😅😅I’m not a cocktail guy so the weird ones are always a cop
@@BijanTab I wouldn't order it but it's cool that someone came up with it lol
I don’t understand his cocktails but I am always intrigued by them
He works at a very high end bar, he isn't serving annoying college kids.
didn't think one single drink could be so contrasting
I don’t think there is much contrast.. pretty much everyone got the point of bitters, sugar, whiskey and orange. It just was majoring in the minors that was the diversification.
I have a spreadsheet to keep track of the whiskey, bitters and sweetener that I use so I can rate them. I currently have around 10 different bitters. My best OF is Islay scotch, black walnut bitters and 1-1 maple syrup.
@@nickkatherina If you were to taste each one of those, you'd be shocked just how different they are.
Again and again - love this format. Also, my fav cocktail!
my favorite series!
Some of these are straight to jail lol
Okay yeah I'll watch another 50 of these
I bartend at an airport and I make the “classic bartender “ recipe, and dude I kid you not I always get ask for a second round, the luxardo cherries really does its thing !
The steakhouse bartender is always so wrong. It's crazy
I love how the steakhouse lady is the most convinced that hers is the only way, and yet, that is the only of these I would send back.
Although I would never bother learning it myself, I love to watch flair bartending. Everyone who says, "Just give me my drink," I gotta wonder, why are you at a flair bar?
Loving this series!
Great comments. The "do your signature drink" is the best.
As soon as the steakhouse bartender said muddled fruit and used one of those cheap cherries, I just knew soda water would go in.
Yep, skipped to the next one.
That series is really great. I hope we can see more of it. My favorite cocktails are the Grasshopper and simple Cuba Libre btw :) How about the rest of you cocktail fans?
Gin and Tonic and the dread Mojito here.
Alllllmost any variety of a mule! I say almost because I have had some bad ones. 😮
@@kennakinns I found the Emperor’s Mule so I kinda see the good and bad parts. Spicy or normal Ginger Ale though?
Classic absinthe.
@@zhiracs The green fairy. Classical! You should try London Fog: It is 6 cl Gin, 2 cl Absinthe on crushed ice with a slice of lime.
I'm obsessed with this series
Okay Kevyn love the energy, but the Scotch took me for a ride!
Brandy sweet is the number one drink in Wisconsin, the state that drinks the most brandy in the country, and may drink the most period. Where's the Wisconsin bartender with the brandy sweet? This list is incomplete and a travesty.
nobody likes Wisconsin, you guys are weird
First guy is the real deal. I’m not sure if he’s currently there, but he was running the bar at Rockefeller center.
Very interesting to see all the different styles in comparison. Thank you for the inspiring video.
16:35 LMAO
Blown away by the amount of drops being confused with dashes
8 mins in and we get to the first luxardo cherry. I'm going for the plaza hotel bar first.
first one was on point
Why do they keep waving a piece of orange over the top of the drink before putting it n? Surely that doesn't do anything noticeable, particularly if you then chuck the bit of orange in?
Thank you for this video, wonderful to see difference, each prospect,skills… variety of way of bartending.
And believe it or not. There's probably 100 other iterations OR MORE
say what you want about the steakhouse bartender; at least she didn't leave half of my drink in the mixing glass like the craft bartender did!
Over-diluted. His recipe was the best, but Speed Girl hass the better method: build in the glass, stir the big cube.
Best recipe? He didn’t even use bourbon 👎
I'm going: Plaza #1, Japanese #2 and Neighbourhood #3. Thank you.
8:54 What an ugly piece of cloudy ice to use to make a ball
love the nonsensical pedantry that inevitably follows in the comment section of these videos
tim sweeney always comes correct
Sweeney 4 Prez
Yall hate on the steakhouse bartender but i promise yall that she has regulars
Donohue's steakhouse is quite popular.
Yeah they’re called alcoholics
@artonion420 the best kind of regulars 😉
it's crazy to say on the internet these days but there is no "wrong" way to make a drink. i've gone to places that make silly cocktails and sometimes they're fun. trends come and go, the whole big icecube thing will be gone soon too
My favorite bartenders are the craft, flair, classic, and the Japanese. The Japanese guy makes wild interpretations of classics but they make sense. However, I think he made a Manhattan variation this time because he did not add sugar to his, instead opting for a liqueur to sweeten the mixture.
Missing the Wisconsin old-fashioned. Not good. 😐
If I wanted muddled fruit with my bourbon I’d order a bourbon berry smash
Manhattans!! Make Manhattans next!!!!
Proceeds to use one of the sweetest Rye's ive ever had 😂
“until my ancestors tell me to stop” you’re KIDDING.
That vexed me lol.
Just wondering if anyone else thinks ice branding is lame?
What a lovely drink.
Now make them drink each others builds
That would be the best. If they made enough for everyone and did blind taste testing as a group
Channing has such boss energy!
Sorry, muddled fruit is wrong.
Wow, steakhouse bartender was offensively wrong.
Definitely mid century. Should have done brandy for the full Wisco experience
Felt like that got shade thrown at it later on too lol
I think the point of the video is to show there is more than one way to make this drink. At least 11, in fact!
It’s how it was done in the 50s to 60s
Since the holidays are here, I’d love to see these bartenders takes on hot toddy and hot buttered rum. (For how I make mine, it’s labor intensive, sweet with warming spices, some sort of dark tea, and dark rum.)
I trust Tim Sweeney over all these bartenders 🤘
That steakhouse O-F looked horrible.
This vid is a KEEPER!
Classic gathered everyone wow
this series never fails to make me mutter to myself in a loud and opinionated way, the whole video long!
I wonder how many bottles that flair guy has crashed learning how to juggle them
Do a Singapore sling next on my wish list please, thanks! 🙏
WISCONSIN DOES NOT APPROVE
I agree with you
Id love to try a few of these but im not sure if id be willing to buy
Holy eyebrows batman
Those eyebrows are insane
Kitty's eyebrows look like a pair of bat wings, hahaha
Tiki if you are always going to split the base anyway, why can’t at leastone of the two be the traditional spirit 😢 you can spam wash the whiskey if you want 😢
Surprised that the Japanese is one of the most deviant ones, their bartending tends to be ultra-traditional haha.
Looks tasty, tbh prob the most interesting one here.
Something about the wild claims some of them make
classic bartender wins
Just one of those drinks already costs a lot. What do you mean you don't want them too drunk else you don't make money 😭😭
tiki girl is out of her mind
It looked fun
Two first recipes use the same bottle and call them rye and bourbon respectively
Because Woodford Reserve makes both a bourbon and a rye. The labels were literally different.
10:47 She talks with a Kim K vocal fry.
no hate but the stakehouse one ain't it
I want the matcha, with the flower, just leave the alcohol outside of my drink... 😅
These are so interesting but the jumpy unnecessary cuts make them really tough for me to watch
Ngl when this series gets to Martini i think we will flip out
We’ve already got a martini ep
If I want fruit salad, I’ll order fruit salad.
3:25, bat-brows
scary
Those are WILD.
Ineed someone to explain in one of these how they get their citrus peel to express so much oil cos I don’t think I’m getting that at ALL
I think the squeezing is one of the tricks
You gotta source better oranges
PLEASE do a video in this series on Long Island Iced Teas!
oh boy....Long Island Iced Teas are the quintessential amateur hour cocktail. Also, it's just a built cocktail. There's really nothing to it.
My unsolicited two cents....just order a Cuba Libre instead. It's essentially the same drink without the cringe associated with it. And the bartender won't lose respect for you when you order it