St.Laurent gin , made in small batches by the St.Laurent distillery in Rimouski (Quebec) with laminaria seaweed harvested in the region, it is very unique but very delicious ! Sounds weird but it really works. We can taste the sea like we can taste it in a Islay scotch for example.
Believe it or not, a pineapple is actually a berry! Though if you order a drink "The Berry" and it's pineapple flavored you may be tempted to slap the bartender.
@@JosiahMcCarthy @Mike Durio I knew I'd find at least one person to wriggle a, "well actually" into my comment, but not two! Personally, I want to believe that the drink is named after some guy, Tom Berry or Lestery Berry or something.
Collective Arts have my all time favourite IPA, I didn't realize they did spirits! I'll have to keep an eye out for that when it next time I'm looking for gin!
Love any gin in this one. GLad you found some local and hard to find styles, can't wait to see the Genever in action. Well for chartreuse there is a third. Strega is a known substitute for yellow chartreuse.
Glen, you are really great guy! Love the old CBC and of course the Canadian flag on your hats. I really appreciate the old recipe books!!!!! I have a very cool, old cocktail book from my Grandmother (Burke's Complete Cocktail and Tastybite Recipes, by Harman Burney Burke, Barny Burke, published in 1941, Boston and New York, copyright 1936) From that recipe book, our family standardized on Brandy Alexander's at Christmas, it is a staple for us on Xmas morning! Keep up the genuine work! Can't wait to see the next post! From Vancouver
I really enjoy your "Cocktails after Dark" program. Informative and it is fun to listen to your historical perspective and recommendations. I would love to be a taster on your show. Keep up the good work.
Maybe it's me, but it seems like Julie is producing these videos until she pops in to say hi. Hi Jules! The editing changes. Obviously there's post editing, but I found that interesting and awesome if true!
Glen, you are doing awesome work! The videos are amazing, and the history and thought that goes into it is enlightening and educational. Honestly, you should put your show up on some local PBS spots!
One of my favorite gin cocktails. I've never tried it with an Old Tom gin, mostly just London Dry, but now I'm curious. The version I make is 1 oz gin, 1 oz sweet vermouth, 0.75 oz green chartreuse, 1 dash of orange bitters and a cherry garnish. There's a variant that I prefer called the Tailspin that is 1.5 oz gin, 1 oz sweet vermouth, 1 oz green chartreuse served in a Campari rinsed glass with a lemon twist.
I like The Botanist Gin: 'clean' tasting; no herbs stand out. I would use Green Chartreuse for color and herbal notes. Rather than 'muddle' the color and flavor, I would use Noilly Pratt Dry Vermouth. NO Maraschino CHERRY for me. I might use a specialty cherry from France: wild Guillottes, macerated in brandy. [LATER] I purchased the above ingredients, only having the Grillotines (cherries) on hand. My Gin-Chartreuse-Noilly Pratt combination produced a lovely color. Adding a Guillotte cherry gave the visual composition a focus. Tipping in a little of the cherry-flavored brandy wiped out the lovely pale green, leaving me with a coppery-colored cocktail. Flavor IS complex. Next time, I go for the color.
Bombay Gin....and back here in Victoria, we have Sherringham's Gin made in Sooke and won world wide praise, and Empress 1908 Gin, that turns a nice shade of lavender when tonic is added. I'd love to know what you think of them, have you tasted them?
Just a point of pronunciation, as someone who has lived in the Netherlands for a while I have been corrected multiple time on the pronunciation of Genever gin. Unfortunately, the name is pronounced, rather counter intuitively, je-NAY-ver, with a soft J rather than a hard J and the emphasis placed on the NAY. Very odd, but that's what the Dutch keep telling me. XD
I usually use Beefeater, but I tried St. George’s Dry Rye Reposado gin, which is somewhat akin to an Old Tom gin, and I really dug it. IMO, better than the London dry gin.
I noticed that one of those got a lot more syrup from the cherry jar. I couldn't tell if that was the one that was claimed to be sweeter or not. Which was which?
I get it directly from the importer: Breakthru Beverages. It's not regular list at the LCBO, but they supply it to bars and restaurants. They will sell it privately by the case, and since COVID some of the laws have changed that allow restaurants to sell bottles.
It's convoluted - technically it does go through the LCBO, it actually ends up in their warehouse, they tax it, and control how it's sold... even though the LCBO doesn't stock it in the store. Pre-Covid anyone could buy from an Ontario based wine / alcohol merchant if you were willing to buy a whole case - that's how bars and restaurants get alcohol and wine that isn't seen in the LCBO. But the law has been relaxed over the last year, making more available; especially if you can track down the Ontario importer.
Tried one this evening with my wife and yeah. It’s not for me. I really think it’s the Chartreuse. I haven’t had anything that I really enjoyed with it. It was quite interesting on the nose but not on the palate.
Love all you do. Another great video. However....didn't care for this particular cocktail. Too much going on. I love each of the ingredients and use them often in a myriad of prohibition and pre prohibition beverages but....together....these liquors don't work. Of course....in my humble opinion. Thanks again. Be safe - Be well
Thanks for watching Everyone! *Let us know in the comments what your favourite gin is, and why.* As always the recipe is in the description box.
Bombay Sapphire is my gin of choice.
Bombay sapphire but not for cocktails, Gordon’s for cocktails, Plymouth for a pink gin. Never Genever, too oily for cocktails.
St.Laurent gin , made in small batches by the St.Laurent distillery in Rimouski (Quebec) with laminaria seaweed harvested in the region, it is very unique but very delicious ! Sounds weird but it really works. We can taste the sea like we can taste it in a Islay scotch for example.
So, the Old Waldorf is the Waldorf at 34th street, which was torn down to clear the way for the Empire State Building.
Printed the year the Volstead Act was repealed.
Donated. Your research/review/knowledge of these old recipes all wrapped into one is a treasure. Thank you.
I love that the cocktail above the Bijou is called the Berry.
It has rum, orange or pineapple juice, and grenadine.
No berries of any sort.
Believe it or not, a pineapple is actually a berry! Though if you order a drink "The Berry" and it's pineapple flavored you may be tempted to slap the bartender.
Oranges are technically a type of berry called hesperidia. Lol, yes I'm fun at parties.
@@JosiahMcCarthy @Mike Durio I knew I'd find at least one person to wriggle a, "well actually" into my comment, but not two!
Personally, I want to believe that the drink is named after some guy, Tom Berry or Lestery Berry or something.
@@jonathantillian6528 well actually. The 2 persons you are mentioning are in fact not persons but a type of Berrys.
Pomegranate is technically also a berry. So now you have 3 people who wriggled "well actually" into your comment.
I dont drink alcohol but I always watch these bc of the history
Same though
but we so enjoy you faffing around telling us stuff! beefeater. and made your chicken marsala again last night, thanks!
Never tried Old Tom Gin, but I've been enjoying all of the Collective Arts gins. So far their Plum and Blackthorn is my favourite!
Collective Arts have my all time favourite IPA, I didn't realize they did spirits! I'll have to keep an eye out for that when it next time I'm looking for gin!
I love all these old drinks - they fascinate me! Keep this going - it's really cool!
I really enjoyed this. Its a great experiment to try it out with different recipies and different gins :)
Cocktails After Dark Is my favorites 😎
You and Jules are awesome!
Love any gin in this one. GLad you found some local and hard to find styles, can't wait to see the Genever in action. Well for chartreuse there is a third. Strega is a known substitute for yellow chartreuse.
Glen, you are really great guy! Love the old CBC and of course the Canadian flag on your hats.
I really appreciate the old recipe books!!!!! I have a very cool, old cocktail book from my Grandmother (Burke's Complete Cocktail and Tastybite Recipes, by Harman Burney Burke, Barny Burke, published in 1941, Boston and New York, copyright 1936) From that recipe book, our family standardized on Brandy Alexander's at Christmas, it is a staple for us on Xmas morning!
Keep up the genuine work!
Can't wait to see the next post!
From Vancouver
I really enjoy your "Cocktails after Dark" program. Informative and it is fun to listen to your historical perspective and recommendations. I would love to be a taster on your show. Keep up the good work.
Another good one Glenn. I appreciate these older drinks. A great era the 30's. After all, it gave us art Deco as well. Bijou sounds like a keeper.
I am adding this one to my must try list. Also Julie's sweater game is on point❤️
Saw the Biffy cocktail there, would be interesting to try!
Maybe it's me, but it seems like Julie is producing these videos until she pops in to say hi. Hi Jules! The editing changes. Obviously there's post editing, but I found that interesting and awesome if true!
Glen, you are doing awesome work! The videos are amazing, and the history and thought that goes into it is enlightening and educational. Honestly, you should put your show up on some local PBS spots!
One of my favorite gin cocktails. I've never tried it with an Old Tom gin, mostly just London Dry, but now I'm curious. The version I make is 1 oz gin, 1 oz sweet vermouth, 0.75 oz green chartreuse, 1 dash of orange bitters and a cherry garnish. There's a variant that I prefer called the Tailspin that is 1.5 oz gin, 1 oz sweet vermouth, 1 oz green chartreuse served in a Campari rinsed glass with a lemon twist.
I like The Botanist Gin: 'clean' tasting; no herbs stand out. I would use Green Chartreuse for color and herbal notes. Rather than 'muddle' the color and flavor, I would use Noilly Pratt Dry Vermouth. NO Maraschino CHERRY for me. I might use a specialty cherry from France: wild Guillottes, macerated in brandy. [LATER] I purchased the above ingredients, only having the Grillotines (cherries) on hand. My Gin-Chartreuse-Noilly Pratt combination produced a lovely color. Adding a Guillotte cherry gave the visual composition a focus. Tipping in a little of the cherry-flavored brandy wiped out the lovely pale green, leaving me with a coppery-colored cocktail. Flavor IS complex. Next time, I go for the color.
Ooo... Bombay Sapphire and Cinzano Sweet... Mmmmmmmmmmmmmmmmmmm!
I am a huge fan of the Bijou and make it often. I do make it in the more common way with dry gin and orange bitters. It's a great cocktail.
Bombay Gin....and back here in Victoria, we have Sherringham's Gin made in Sooke and won world wide praise, and Empress 1908 Gin, that turns a nice shade of lavender when tonic is added. I'd love to know what you think of them, have you tasted them?
Why do I find these so interesting? I don't even drink
Just a point of pronunciation, as someone who has lived in the Netherlands for a while I have been corrected multiple time on the pronunciation of Genever gin. Unfortunately, the name is pronounced, rather counter intuitively, je-NAY-ver, with a soft J rather than a hard J and the emphasis placed on the NAY. Very odd, but that's what the Dutch keep telling me. XD
And the Dutch product is much different (and wonderfully varied). I went to a specialty shop in Ghent and had a tasting.
"Did not benefit from orange bitters."
Oh she can be harsh!
Ha ha, nope always a sweety.
7:08 Jealous of the amount of alcohol in your home bar.
My favorite gis include: Bombay Sapphire and Tanqueray.
I usually use Beefeater, but I tried St. George’s Dry Rye Reposado gin, which is somewhat akin to an Old Tom gin, and I really dug it. IMO, better than the London dry gin.
I think my favourite gin is Empress 1908 from BC the flavour is nice and full of citrus
I noticed that one of those got a lot more syrup from the cherry jar. I couldn't tell if that was the one that was claimed to be sweeter or not. Which was which?
Hey Glen, enjoying this video as I do all your videos. Did you taste test the recipe before recording? ;)
Nope - I don't taste test any of these cocktail recipes. I make and taste them for the first time on camera.
Glen!!!! Where are you getting Antica vermouth in Toronto?
I get it directly from the importer: Breakthru Beverages. It's not regular list at the LCBO, but they supply it to bars and restaurants. They will sell it privately by the case, and since COVID some of the laws have changed that allow restaurants to sell bottles.
It's convoluted - technically it does go through the LCBO, it actually ends up in their warehouse, they tax it, and control how it's sold... even though the LCBO doesn't stock it in the store. Pre-Covid anyone could buy from an Ontario based wine / alcohol merchant if you were willing to buy a whole case - that's how bars and restaurants get alcohol and wine that isn't seen in the LCBO. But the law has been relaxed over the last year, making more available; especially if you can track down the Ontario importer.
@@GlenAndFriendsCooking thanks so much! I'll look into this
hi glen hi friends
2:03 I couldn't help notice one of the spoons was upside down. I love it, not hating it.
That one is actually easier to stir upside down - I wish I had two of them.
It would seem that cocktail mixing is way more complex and subtle than mere food cookery!!
Where do you get all these old books?
Bin 209 gin. Good citrus balance. Great in a Negroni cocktail.
Luxardo cherries are the best! All the others give "maraschino cherries" a bad name. :-P
I would have halved the amount of charteruse, it's pretty powerful & can overtake the other flavors pretty easily.
Where do you buy Luxardo cherries? I'm outside the GTA and I have a hard time finding them.
I looked for them on Amazon in the US. Felt like I needed to get a loan to get them. Very expensive.
7:04. Gee Glen haha i think you like Gin cocktails
That's be London, Ontario for those not in Canada. Not the other London.
@4:40. Hi I'm GIN! hi I'm Gin
My favorite gin is the one I can afford
Tried one this evening with my wife and yeah. It’s not for me. I really think it’s the Chartreuse. I haven’t had anything that I really enjoyed with it.
It was quite interesting on the nose but not on the palate.
Is my color out of wack, or is that lemon very orange?
hi there
He's got the Old Tom gin but where is the Real Old Tom, and Dead Tom gin?
Oh Tom, Tom, Tom... Dead Tom's Dead! Long John Shot him!
So are you just going to stand there and pretend that you're not Mark McKinney from Kids in the Hall?
I'm sorry... Harry Johnson?😁
Whose this Gynn guy or girl you keep speaking of....
'Late of' might mean where they worked and then they retired or simply just became too old for the bartender lifestyle.
Love all you do. Another great video. However....didn't care for this particular cocktail. Too much going on. I love each of the ingredients and use them often in a myriad of prohibition and pre prohibition beverages but....together....these liquors don't work. Of course....in my humble opinion. Thanks again. Be safe - Be well
Aviation Gin... Because I never remember what happened before...
Are you also from Portland? 😁