Underrated comment: "...the main contribution of the espresso martini is that it inspired better drinks than itself..." Agree with Leandro. Personal opinion. Nice video!
Your freezer (and all freezers) is suctioning close because you're creating a vacuum inside. The air inside the freezer gets warm while the door is open and after you close it, that warm air is rapidly cooling and decreasing in volume, thus creating the vacuum.
Also, if you wait 10-15 sec I think it must equalize because the lid will open just fine. It’s only right after closing it that the initial pressure is so high.
I'm going to agree with the thoughts on the Espresso Martini. I'm pretty new to cocktails, I was a beer drinker most of my life, but I love coffee so I was looking forward to finally trying the Espresso Martini. I had four different coffee liqueurs to compare to each other in the drink and it wasn't an unlikeable drink but I was baffled by the popularity of it. I couldn't imagine ever ordering one if I was out. I'm going to try it one more time with a different base spirit but yeah after tasting it I can see why the riffs on it are probably better drinks.
I totally agree with your comments on the original cocktail! These look like great variations. Will try some of them for sure. My favorite riff is the Espresso Martiki, by Martin Hudak, which made me realize that pineapple and coffee go amazingly well together!
Another great coffee cocktail was one we tried in Puerto Rico at the Ron del Barrilito Distillery. Its called the "Tu Cafe" 2 ounces Ron del Barrilito Three Stars 1/2 ounce Averna Liqueur 1/2 ounce Coffee Syrup 3 dashes Chocolate Bitters shake with ice, strain, pour into a rocks glass with ice top it with Coconut Foam
Raw, uncut leandro is the best lol. You looking for stuff you just set down cracks me up. The fact that Marius just follows you around is a nice touch. All of these look great. Esp abuelitas revenge!
One comment about the egg white in the Daily Rituals- I’ve had trouble getting good foam on any cold brew concentrate. Replacing the cold brew concentrate with espresso might make the need for egg white moot.
I make a unique coffee cocktail for my wife, who loves coffee! Let's call it the "Dreamsicle Macchiato". -2 oz coffee liqueur (I use Mr. Black, Kahlua, or a blend of the two) -1/2 oz Grand Marnier -1/2 oz Licor 43 -1/2 oz Orgeat -1/2 Cream of Coconut -1/4 oz simple syrup (optional, depending on how sweet one wants the cocktail) -3 oz milk (wife has a dairy allergy, so I use Good Karma unsweetened Flax Milk or Milkadamia Macadamia Milk--both have a slight nutty taste which enhances the flavor of the cocktail, in my opinion) -3 dashes of Chocolate bitters -4-5 dashes of Fee Brothers Cocktail Fee Foam (if milk is used this is probably not necessary) -Ice, shake with ice for 10-15 seconds, then strain into a 7-8 oz Coupe glass (or martini glass) Garnish with ground cinnamon on top of the foam and a coffee bean
Hi Leandro, A good show, but Jeffrey Morgantaller’s Irish Coffee is the best of all. My most made though is the Boombox Espresso Martini. 40ml Irish Whiskey, 25ml Mr Black, 25ml Espresso coffee, 10ml Maple syrup. Shaken with ice, 3 coffee beans garnish. Nick from York
I have a bottle of Averna I've been experimenting with after I discovered the black Manhattan. I was hoping to see it featured here. Playing with different Amaro liquors is one of my favorite things currently.
Damn i really almost thought i was the first person to make a spicy coffee cocktail. if anyone is interested here it is at The Cave in Naples Fl... Fire Frappe .75oz Cold Brew .75oz Mandorla Nardini Grappa .75oz Borghetti Coffee Liqueur .75oz Dark Rye (Basil Hayden) .25oz Vanilla Demerara 5 Dashes Habanero Tincture Love the videos Leandro keep it up!
Your opinion on the espresso martini is spot on. Also at the start when you showed the lineup I thought one of them was a coffee cocktail with an ice-cream float, could be nice
Here’s the thing. Cocktails rarely become this popular if they’re not good at some level and, more importantly, simple. As for the first part, people in the cocktail world get far too into their own heads about technical stuff and get overly critical of cocktails that might not be “perfect” or “right”, and forget that what matters is that the drinker enjoys the drink. As for the 2nd part, I’d challenge you to find a cocktail that became a true classic that wasn’t relatively simple and wasn’t comprised of ingredients that are relatively easy to find and have on hand. That’s where the espresso martini shines. Everyone has easy access to vodka, coffee and a coffee liqueur of some kind. Not everyone has access to obscure liqueurs and modifiers.
For the coffee syrup do you just mix it with the demerara sugar or are you using demerara syrup? cause how do you get it to mix with crystallize sugar?
7:32 this just tells you, common bar goers love simple cocktails, you have to be a real connoisseur to be able to appreciate the flavor profiles in a drink. the 3 ingredient cocktails is the easiest for most customers to identify with. those drinks will always be more popular.
I have a question please!? My husband and I went on an Alaskan Cruise with princess this past summer. I found a drink I liked called Dunes. It's a martini. ❤ We've tried several bars trying to get the right ingredients, looked online and watched a lot of videos. I even tried making it at home without any luck. Do you know what all goes into that drink? Anyone who knows can answer please!! Thanks!!
You did make your "powdered sugar" yourself from granulated, right? If you didn't, there's cornstarch (or other similar ingredients) to prevent caking. My personal favorite riff on the espresso'tini is the Mocha Dream, beware, it's pretty sweet even for a desert cocktail. Mocha Dream 2oz Mr Black Coffee Liquour 2oz Trader Vic's Chocolate Liquour 2oz rum (I like silver rum, but ymmv) 2oz simple (1:1)
Hi Leandro, i made a daily rituals yesterday, I had to sub the amaro for another as I didn't have that particular one, but my cocktail sort of curdled when I shook it and created this absolutely hideous appearance and mouthfeel that completely killed any pleasure the flavour might have given. Any ideas what I might have done wrong? I didn't think any of the other ingredients could have caused that.
Wish I could’ve thrown my personal recipe into the mix but perhaps the stars will align and Leandro will see this comment and try it. Jack’s Spressy Teeny 1.5 ounce aged Spanish style rum (Havana club or flor de Cana 7 year) 1 ounce coffee liqueur .5 ounce dark crème de cacao 3 dashes chocolate mole butters Double shot espresso Orange peel in the shaker Shake and strain into coupe or martini Garnish with 3 coffee beans and expressed lemon peel (I usually let my guests take a few sips then express the lemon so they can see the influence)
I haven’t heard of Meletti and when I looked it up to buy there was 6 different bottles that came up the one that looked the most similar was Meletti Amaro is this the one?
Espresso Martinis require good espresso, which is rarely found in bars - especially the US. You can substitute cold brew concentrate which I find works really well. Anybody complaining about the taste of espresso martinis either doesn’t like real coffee or the coffee they’re drinking is sub par. Also use Mr Black instead of Kahlua, it’s not as sweet.
I prefer my espresso martini with bourbon and demerara in place of vodka. Very rich in terms of sweetness but slightly more complex flavour from the spice of the bourbon.
The reason why you didn’t get much spiced rum flavor and had an orange finish in that cocktail is because chairman’s reserve spiced rum is quite orange peel forward and doesn’t have as much of those baking spice notes
“I know it’s for dry ingredients and I don’t care!” My favorite part! People who knit pick the stupid little stuff like that are soooooo incredibly annoying
Your freezer suctioning itself closed has nothing to do with how you close it. It is about the rapid temp change from opening then closing creating a temporary vacuum inside.
Espresso martini is, in some sense, almost a perfect cocktail. It's improbably simple, but delicious. When you distill it down, it has three ingredients: coffee, sugar, and alcohol. There's nothing left to remove. That's why it's a great base to experiment with and create better cocktails from. My own riff is: 1 3/4oz blanco tequila, 1/4oz mezcal, 1oz espresso, 1oz drambuie, 1/8oz agave nectar 2 dashes angostura bitters.
Using your own logic around what is successful would mean that you wouldn't consider something like a Daiquiri a successful drink? What we are talking about here is a platform drink that will be referenced and riffed on forever. It is successful because of its simplicity.
He’s referring to balance. The espresso martini is not balanced. An OG daiquiri is. The espresso martini is underwhelming and not balanced or complex. He’s talking about complexity and balance for your pallet and from a chemistry perspective, not the complexity of the ingredients. Chefs and bartenders know how their ingredients play together. 😊 IYKYK.
I can be completely wrong, but I'm gonna bring a sports aspect to the drinks. If you put Bill Russell against his era, he is arguably the greatest basketball player of all time, but if you bring it into the modern era, he isn't in the top 5. Maybe the espresso martini should get respect as one of the few cocktails of its era to still be relevant. Also Australia would tell you to screw off lol.
whoever likes espresso martini and all the other cocktails that Dick Bradsell created, must be a person who doesnt know anything about mixology and good cocktails. Like english cuisine, english bartending history is just ridiculous. Thanks god the new generation of english bartenders is now taking this field seriously, and there are many good english bartenders now, 1000 times better than Dick Bradsell.
That's why he's doing them on the video for you and then relaying the tasting notes We can then pick out what we want from these and maybe make our own variation at home, not only to our own taste but also to what we have available in our home bar already I would not necessarily go out and buy all these bottles in the video unless I actually could afford them and it I even wanted them or liked them. Alot of times if you can afford to do so, go to restaurants and order a pour of a spirit to taste first, that way you're not stuck with a whole bottle of something you're not going to consume Drink what you like; drinking should be easy and fun so don't get toooo caught up on the exact recipes (unless you really want to, of course) Cheers
I don't even see the espresso martini as a cocktail, rather to me it's just a dessert. Goes into the same category as Irish coffee or Alexander Brandy. Even so, I agree that there are much better versions than the original, which to me always was too sweet.
I'd almost say an irish coffee is more of a cocktail than espresso martini because atleast the spirits add dimension and compliments to the coffee flavor
no hate to you personally, you're just addressing the market. That said, i hate that there is a market on hating on a super popular [thing]. I wish people would do more on sitting with the popular thing, and figure out why its so important. But, I realize that that doesn't get the views. people love to hate, and I guess I'm not immune to that.
No he’s talking about balance and complexity for your pallet. Chefs and bartenders know how their ingredients mix together. Have you seen the doc about acid, fat, salt and heat? Similar concept. Ex: lemon and sugar balance each other out. He is saying it’s unbalanced because it’s coffee liqueur and coffee, meaning not complex.
If your espresso Martinis are shit you don't know how to make one. I imagine most people at home don't have a $3k plus machine and a proper grinder might be part of the reason. You gotta know coffee making first I guess.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
I really like this more personalized video with the camera man talking you. We can learn so much more that way!
Underrated comment: "...the main contribution of the espresso martini is that it inspired better drinks than itself..." Agree with Leandro. Personal opinion. Nice video!
I respect that.
Your freezer (and all freezers) is suctioning close because you're creating a vacuum inside. The air inside the freezer gets warm while the door is open and after you close it, that warm air is rapidly cooling and decreasing in volume, thus creating the vacuum.
that vacuum is also going to suck air out of the cocktails and effect the foam.
Also, if you wait 10-15 sec I think it must equalize because the lid will open just fine. It’s only right after closing it that the initial pressure is so high.
@@leeshaw6641 Something has _an effect_ on something,
but something _affects_ something.
Little mnemonic that helps me remember when to use which.
I really like the casual starts of your recent videos, Leandro.
yea starting with a conversation instead of an opener is definitely refreshing
As well as the random shots like the freezer complaint, it breaks up the pace of the video and makes it a lot more fun to watch
Espresso Martini will always be my favourite cocktail. But I'm having fun seeing and experimenting with different types of coffee cocktails!
I'm going to agree with the thoughts on the Espresso Martini. I'm pretty new to cocktails, I was a beer drinker most of my life, but I love coffee so I was looking forward to finally trying the Espresso Martini. I had four different coffee liqueurs to compare to each other in the drink and it wasn't an unlikeable drink but I was baffled by the popularity of it. I couldn't imagine ever ordering one if I was out. I'm going to try it one more time with a different base spirit but yeah after tasting it I can see why the riffs on it are probably better drinks.
Smoke and coffee go well together so I bet that mezcal one would be good
I totally agree with your comments on the original cocktail! These look like great variations. Will try some of them for sure. My favorite riff is the Espresso Martiki, by Martin Hudak, which made me realize that pineapple and coffee go amazingly well together!
A plus in the production to also film when you pick up ice!
Another great coffee cocktail was one we tried in Puerto Rico at the Ron del Barrilito Distillery. Its called the "Tu Cafe"
2 ounces Ron del Barrilito Three Stars
1/2 ounce Averna Liqueur
1/2 ounce Coffee Syrup
3 dashes Chocolate Bitters
shake with ice, strain, pour into a rocks glass with ice
top it with Coconut Foam
Raw, uncut leandro is the best lol. You looking for stuff you just set down cracks me up. The fact that Marius just follows you around is a nice touch.
All of these look great. Esp abuelitas revenge!
One comment about the egg white in the Daily Rituals- I’ve had trouble getting good foam on any cold brew concentrate.
Replacing the cold brew concentrate with espresso might make the need for egg white moot.
I like cocktail very much.
I make a unique coffee cocktail for my wife, who loves coffee! Let's call it the "Dreamsicle Macchiato".
-2 oz coffee liqueur (I use Mr. Black, Kahlua, or a blend of the two)
-1/2 oz Grand Marnier
-1/2 oz Licor 43
-1/2 oz Orgeat
-1/2 Cream of Coconut
-1/4 oz simple syrup (optional, depending on how sweet one wants the cocktail)
-3 oz milk (wife has a dairy allergy, so I use Good Karma unsweetened Flax Milk or Milkadamia Macadamia Milk--both have a slight nutty taste which enhances the flavor of the cocktail, in my opinion)
-3 dashes of Chocolate bitters
-4-5 dashes of Fee Brothers Cocktail Fee Foam (if milk is used this is probably not necessary)
-Ice, shake with ice for 10-15 seconds, then strain into a 7-8 oz Coupe glass (or martini glass)
Garnish with ground cinnamon on top of the foam and a coffee bean
Love all your stuff. Tell whoever is filming this to stop questioning you lol
Bro every time he shakes a cocktail that one second glance at the cameraman destroys me
Looking forward to making more coffee cocktails!
Looking for tools was top notch
Hi Leandro,
A good show, but Jeffrey Morgantaller’s Irish Coffee is the best of all. My most made though is the Boombox Espresso Martini. 40ml Irish Whiskey, 25ml Mr Black, 25ml Espresso coffee, 10ml Maple syrup. Shaken with ice, 3 coffee beans garnish.
Nick from York
Geez Nick I wasn't going to drink tonight but now I NEED to make that Boombox!
Feel free to invite me as your guest taste tester.
I have a bottle of Averna I've been experimenting with after I discovered the black Manhattan. I was hoping to see it featured here. Playing with different Amaro liquors is one of my favorite things currently.
I need to make the Daily Rituals! Love any excuse to add Licor 43 to the tin
Great video ! Could you use espresso instead of cold brew in those cocktails ?
Damn i really almost thought i was the first person to make a spicy coffee cocktail.
if anyone is interested here it is at The Cave in Naples Fl...
Fire Frappe
.75oz Cold Brew
.75oz Mandorla Nardini Grappa
.75oz Borghetti Coffee Liqueur
.75oz Dark Rye (Basil Hayden)
.25oz Vanilla Demerara
5 Dashes Habanero Tincture
Love the videos Leandro keep it up!
Thank you for this lesson
Your opinion on the espresso martini is spot on. Also at the start when you showed the lineup I thought one of them was a coffee cocktail with an ice-cream float, could be nice
Have you ever made the classic Mr Bali Hali??? So flipping delish. Thanks for this video BTW!
we sure have, this one is an oldie ruclips.net/video/WiZ25tKNpds/видео.htmlsi=VSXnVaPTBHPRg4_G
Here’s the thing. Cocktails rarely become this popular if they’re not good at some level and, more importantly, simple.
As for the first part, people in the cocktail world get far too into their own heads about technical stuff and get overly critical of cocktails that might not be “perfect” or “right”, and forget that what matters is that the drinker enjoys the drink.
As for the 2nd part, I’d challenge you to find a cocktail that became a true classic that wasn’t relatively simple and wasn’t comprised of ingredients that are relatively easy to find and have on hand. That’s where the espresso martini shines. Everyone has easy access to vodka, coffee and a coffee liqueur of some kind. Not everyone has access to obscure liqueurs and modifiers.
The ingredients are not the simplicity or complexity he’s talking about. 🤦
You’re right about the espresso martini. 😊
Peanut butter espresso martini: espresso shot (30-40 grams dialed in), 2oz screwball, .5 Oz Kahlua. Thank me later.
Those all look delicious! OMG, where do you get a Barfly fridge?
I made it
Great video ! Could you use espresso instead of cold brew ?
yes. it calls for cold brew concentrate, which is similar to espresso.
17:00 already has him sleepwalking 😂
For the coffee syrup do you just mix it with the demerara sugar or are you using demerara syrup? cause how do you get it to mix with crystallize sugar?
7:32 this just tells you, common bar goers love simple cocktails, you have to be a real connoisseur to be able to appreciate the flavor profiles in a drink. the 3 ingredient cocktails is the easiest for most customers to identify with. those drinks will always be more popular.
I have a question please!? My husband and I went on an Alaskan Cruise with princess this past summer. I found a drink I liked called Dunes. It's a martini. ❤ We've tried several bars trying to get the right ingredients, looked online and watched a lot of videos. I even tried making it at home without any luck. Do you know what all goes into that drink? Anyone who knows can answer please!! Thanks!!
I’m going to Broken Shaker to try the Abuelita’s Revenge! Maybe even with a pinch of salt.
I live near Inttermezzo. Next time I go I’m ordering the Cafe Mexicano.
Been seeing you use Havana club rums lately. Really good stuff
Do you use a specific recipe for the vanilla syrup in the CAFE MEXICANA?
I finally had an espresso martini last month and was not impressed, and I now I know why - it’s just not a great cocktail. I feel better. Thank you.
Lots of Amaros there, what about substitutions? Would any amaro due?
You did make your "powdered sugar" yourself from granulated, right? If you didn't, there's cornstarch (or other similar ingredients) to prevent caking.
My personal favorite riff on the espresso'tini is the Mocha Dream, beware, it's pretty sweet even for a desert cocktail.
Mocha Dream
2oz Mr Black Coffee Liquour
2oz Trader Vic's Chocolate Liquour
2oz rum (I like silver rum, but ymmv)
2oz simple (1:1)
Thanks Mr Fly! Try a piece of wax paper under the glass so it doesn’t stick.
Hi Leandro, i made a daily rituals yesterday, I had to sub the amaro for another as I didn't have that particular one, but my cocktail sort of curdled when I shook it and created this absolutely hideous appearance and mouthfeel that completely killed any pleasure the flavour might have given. Any ideas what I might have done wrong? I didn't think any of the other ingredients could have caused that.
What’s the name of the stemware used for the Daily Rituals? Need
That’s our very own glassware! Here’s a link! www.theeducatedbarfly.com/product/amehla-nick-and-nora-cocktail-glass/
Wish I could’ve thrown my personal recipe into the mix but perhaps the stars will align and Leandro will see this comment and try it.
Jack’s Spressy Teeny
1.5 ounce aged Spanish style rum (Havana club or flor de Cana 7 year)
1 ounce coffee liqueur
.5 ounce dark crème de cacao
3 dashes chocolate mole butters
Double shot espresso
Orange peel in the shaker
Shake and strain into coupe or martini
Garnish with 3 coffee beans and expressed lemon peel (I usually let my guests take a few sips then express the lemon so they can see the influence)
Funny, just last weekend I was like What's wrong with all the coffee cocktails, I don't want to mix coffee with coffee (liquor) or with plain vodka.
That Abuelita's Revenge looks absolutly amazing. Please save me one. Quick question for anybody reading, is Abuelita hot chocolate widely avalible?
You can get it on Amazon if all else fails but if you have a Ralph’s or like store they’ll carry it
@@TheEducatedBarfly I'm assuming any good mexican style hot chocolate will work. Keep up the great work and have a great holiday everybody.
It’s hard to beat the OG. A caffe corretto. It’s simply an espresso with a splash of Sambuca. Give it a try!
Can you just use cold espresso instead of cold brew?
yes, we used cold crew concentrate which is similar to espresso
Speaking as a caged Mexican myself, I'd never order any of these, but the demos were fun
I am also a cock-cage guy, I'm caged up right now brother. Shout out to all the caged boys out there!
Which Ancho Reyes? I assume the red.
I haven’t heard of Meletti and when I looked it up to buy there was 6 different bottles that came up the one that looked the most similar was Meletti Amaro is this the one?
yes, Meletti Amaro
@ ok thanks
can you put a link to the cold brew concentrate recipe in the description?
It's store bought. I believe he says the brand name in older videos, but you can try to find one near you.
we use a brand called Solo
@@TheEducatedBarfly Are cold brew and cold brew concentrate the same thing? You seemed to use the terms interchangeably.
yeah, we call it the same thing. We're referring to the concentrate, most of the time.
+10 points for using the word juxtapose. 🙂
What was the magazine he suggested?
Imbibe Magazine
@TheEducatedBarfly Sweet! Ty
Be happy that freezers vacuum them selves shut, if they didn't our shakers would spill all the time ;)
Espresso Martinis require good espresso, which is rarely found in bars - especially the US. You can substitute cold brew concentrate which I find works really well. Anybody complaining about the taste of espresso martinis either doesn’t like real coffee or the coffee they’re drinking is sub par. Also use Mr Black instead of Kahlua, it’s not as sweet.
I prefer my espresso martini with bourbon and demerara in place of vodka. Very rich in terms of sweetness but slightly more complex flavour from the spice of the bourbon.
Funny as hell, you keep and save this cameraman, yah?
So, an Espresso Martini is kind of the Kardashian of cocktails, eh?
Did the winner just replace coffee/cold brew concentrate with hot chocolate? Looks great but felt like a different thing
What is the name of group/artist playing in the background?
The reason why you didn’t get much spiced rum flavor and had an orange finish in that cocktail is because chairman’s reserve spiced rum is quite orange peel forward and doesn’t have as much of those baking spice notes
“I know it’s for dry ingredients and I don’t care!” My favorite part! People who knit pick the stupid little stuff like that are soooooo incredibly annoying
Make me a drink that will wake me up, have you tried our new powdered drink “original coke”
L - "You are going to have to edit the part where I said there is no coffee in it."
M - Does nothing.
I agree so much! It’s such a dumb drink why is there two sources of coffee! I have never understood it
Your freezer suctioning itself closed has nothing to do with how you close it. It is about the rapid temp change from opening then closing creating a temporary vacuum inside.
I know. It’s the difference in temps between the room and inside the fridge that creates a suction…
I accidentally watched this in 1.5x speed and you sound hella caffeinated
Did part of the video play twice?
sort of, we picked an interesting moment to play at the very start as a teaser
Espresso martini is, in some sense, almost a perfect cocktail. It's improbably simple, but delicious. When you distill it down, it has three ingredients: coffee, sugar, and alcohol. There's nothing left to remove.
That's why it's a great base to experiment with and create better cocktails from.
My own riff is:
1 3/4oz blanco tequila,
1/4oz mezcal,
1oz espresso,
1oz drambuie,
1/8oz agave nectar
2 dashes angostura bitters.
Of course chocolate wins. 😊❤
he started with a fancy carajillo.
Tia Maria coffee with pouring cream float for the win.
Using your own logic around what is successful would mean that you wouldn't consider something like a Daiquiri a successful drink? What we are talking about here is a platform drink that will be referenced and riffed on forever. It is successful because of its simplicity.
He’s referring to balance. The espresso martini is not balanced. An OG daiquiri is. The espresso martini is underwhelming and not balanced or complex. He’s talking about complexity and balance for your pallet and from a chemistry perspective, not the complexity of the ingredients. Chefs and bartenders know how their ingredients play together. 😊 IYKYK.
I can be completely wrong, but I'm gonna bring a sports aspect to the drinks. If you put Bill Russell against his era, he is arguably the greatest basketball player of all time, but if you bring it into the modern era, he isn't in the top 5. Maybe the espresso martini should get respect as one of the few cocktails of its era to still be relevant. Also Australia would tell you to screw off lol.
They’re just obsessed with coffee
@TheEducatedBarfly You've got me there. 😂
Those chest freezers are a pain in the ass lol
You look like Anthony Soprano Jr.
He looks like me. I was around first 😆
Can we talk about the casual expanded "boozy" cream for a sec... like what I need this and in all seriousness how did you actually make this?
shout out intermezzo
Immediately no to all the milk / heavy cream options as a lactose sentitive guy. Like a both ends nausea stomach ache no ty. Everything else let's go.
Espresso martini is an uninspired cocktail that is inspiring.
😆
I also think espresso martini is a shit cocktail!!! It has no depth or layers. It's a classy version of Red Bull vodka that makes adults feel fancy
whoever likes espresso martini and all the other cocktails that Dick Bradsell created, must be a person who doesnt know anything about mixology and good cocktails. Like english cuisine, english bartending history is just ridiculous. Thanks god the new generation of english bartenders is now taking this field seriously, and there are many good english bartenders now, 1000 times better than Dick Bradsell.
Nobody keeps half this stuff at home, the video is informative but im not buying all that for 2 maybe 3 drinks.
That's why he's doing them on the video for you and then relaying the tasting notes
We can then pick out what we want from these and maybe make our own variation at home, not only to our own taste but also to what we have available in our home bar already
I would not necessarily go out and buy all these bottles in the video unless I actually could afford them and it I even wanted them or liked them. Alot of times if you can afford to do so, go to restaurants and order a pour of a spirit to taste first, that way you're not stuck with a whole bottle of something you're not going to consume
Drink what you like; drinking should be easy and fun so don't get toooo caught up on the exact recipes (unless you really want to, of course)
Cheers
Nobody uses real espresso in their espresso martini! Always just cold brew concentrate! Anyways, the espresso martini will never get old!
long live fernet
I don't even see the espresso martini as a cocktail, rather to me it's just a dessert. Goes into the same category as Irish coffee or Alexander Brandy. Even so, I agree that there are much better versions than the original, which to me always was too sweet.
I'd almost say an irish coffee is more of a cocktail than espresso martini because atleast the spirits add dimension and compliments to the coffee flavor
You had me until you flat out said you think the espresso martini is a shit cocktail 😂😂
Sorry. Not sorry.
To much talking.
Totally agree. 90% of this video could be cut out. Love the drinks and the channel overall but definitely is painful to sit through entire thing
we have the shorts for that
Too*
no hate to you personally, you're just addressing the market. That said, i hate that there is a market on hating on a super popular [thing]. I wish people would do more on sitting with the popular thing, and figure out why its so important. But, I realize that that doesn't get the views. people love to hate, and I guess I'm not immune to that.
No he’s talking about balance and complexity for your pallet. Chefs and bartenders know how their ingredients mix together. Have you seen the doc about acid, fat, salt and heat? Similar concept. Ex: lemon and sugar balance each other out. He is saying it’s unbalanced because it’s coffee liqueur and coffee, meaning not complex.
1.5 oz vanilla vodka
1.5 oz Mr black coffee liquor
1.5 oz cold brew
.75 oz simple syrup (if they like it sweet)
If your espresso Martinis are shit you don't know how to make one. I imagine most people at home don't have a $3k plus machine and a proper grinder might be part of the reason. You gotta know coffee making first I guess.
Even with best espresso imaginable, it's still just coffee with vodka, there's just nothing going on in the drink to transform the ingredients.
Great video ! Could you use espresso instead of cold brew in those cocktails ?
Great video ! Could you use espresso instead of cold brew in those cocktails ?
There's no reason why not. Cold brew concentrate is generally used strictly for convenience