I appreciate the drinks on this channel because they almost exclusively use “off the shelf” ingredients. I’ll buy every liqueur known to man to build up my back bar and whatever fresh fruit is required, but I’m not going to cook my own “lavender syrup” or whatever for one cocktail. Other sources for cocktail recipes do that a lot.
Just made one. I only had green Creme de Menthe, so visually quite different. Pretty good, if I made it again I might swap the Creme de Menthe and Creme de Cacao quantities around.
1. How can anyone hate these videos!? I love making your drinks. 2. Real random but what lights do you use in your kitchen? I love how bright and colorful it is for the drinks.
This looks like another winner! I don’t gave any creme de menthe in the house but I do have branca menta. Would I be able switch the two? (i realize i would lose the colorless effect).
El Tesoro! That's a good highland tequila (their reposado is amazing and the brand doesn't use additives). It has a bit more alcohol burn than what I'm used to but I really like the fruity and spicy notes from it. I think that will subtly play well with the other components better than an earthy valley tequila.
I'd love a video on how to setup a one-time home bar for a small cocktail party. We often have 6-8 people over and I want to offer 3-4 different cocktails, but my kitchen/bar area is such a disaster I spend half my time trying to find the next thing I need. I don't have a dedicated bar space, so everytime I make something I have to set up a makeshift space, but never get it right. Help!
This type of video will more likely be posted on our new channel Barfly Freepour so if you haven’t subbed that one you should. Recently split the channel in two
Random question: is there a specific amount of time that drinks need to be shaken, and if not, how do you know when to stop shaking? I'm new to cocktails, and am really enjoying your channel for learning! Thanks for the content!
Depends on the quality of your ice as well. If you have a big tempered block it's going to take much longer to stir down to temperature. Temp is important but so is bringing the drink to the proper dilution. Leandro has a video on stirring techniques.
Ohh I really like your videos and I always get inspired by your cocktails. You said you have a bar? I'd love to come visit and meet you in person. Keep up the awesome work!
Dillusion and aeration differs (obviously they are stronger during shake). Also, booze and stuff like juices ans syrops don't mix up easily, so stirring won't cut it and you need to shake. Stirring is mostly used when all contents of the drink are booze.
If you're making a drink with just spirits and a small quantity of sugar, stirring is the way to go. Better control over dilution, fewer ice chips you need to strain out, stirring is typically used on 'stronger' drinks like Martinis and Old Fashioneds. Shaking is used to combine things like fruit juices, cream, egg white and other non-alcoholic ingredients because they don't combine with spirits as easily when stirring. You also get a bit more dilution as the ice breaks up inside the tin, which you typically strain out to give a smooth presentation (if you're serving it 'up' or not on ice) and, depending what ingredients you use, you also get a different texture (such as 'dry shaking' an egg white cocktail). Some cocktails you can also just build straight into the glass; Long Island Ice Teas, any number of highballs (spirit + mixer), sometimes with a bit of stirring just to mix everything together.
I am visiting my parents for Lunar New Year soon and they have most of these ingredients, I think. This will be perfect when I am playing bartender for everyone! By the way, you've visited How to Drink before, right? That's where I think I recognize you from.
I should start leaving more mean comments so I can be noted for being the “secret” barfly troll, lol can you maybe do an episode on how to make all the different syrups you feature, well an updated episode
I tried it with homemade Creme de Menthe and I couldn't taste it at all. Could be mellower than the store bought stuff? It also smells pretty vegetal and not minty, but I guessed, that's normal
Didn't have creme de menthe, so riffed a bit: 2 oz Del Maguey Vida Mezcal 1/2 oz Orange Curaçao 1/4 oz Fernet Branca (menthol elements) 1/4 oz Creme de Cacao de Vanille Stir & strain
El Fiero Is a latín America slang meaning "The fierce" although in some countries like Argentina it changed its original meaning and now fiero means ugly
I appreciate the drinks on this channel because they almost exclusively use “off the shelf” ingredients. I’ll buy every liqueur known to man to build up my back bar and whatever fresh fruit is required, but I’m not going to cook my own “lavender syrup” or whatever for one cocktail. Other sources for cocktail recipes do that a lot.
I like that Marius is talking nowadays :)
"The orange comes in the back end" and "The creme de cacao coming on the back" - Leandro, 2020
It’s not me.....I love you guys!!
Keep up the great work, love the knowledge you guys bring to the table!
More Lily please.
Just made one. I only had green Creme de Menthe, so visually quite different. Pretty good, if I made it again I might swap the Creme de Menthe and Creme de Cacao quantities around.
1. How can anyone hate these videos!? I love making your drinks.
2. Real random but what lights do you use in your kitchen? I love how bright and colorful it is for the drinks.
Awwww, more Lily!
Seriously, though.
How I missed this one? I must give it a try, quite sure I gonna like it.
Thanks for the recipe. Cheers!
I love seeing the gourds in the background! It helps me remember of warmer weather as it snows now.
I love how clean looking this drink is.
You have to "care" about something to hate it. Hate doesn't require love... but love is definitely a gateway drug to hate.
3:17 Please tell me this was recorded before Christmas because I cannot deal with any more holidays...and my liver can't either!
Gonna make this for my friend who loves Pontiac Fieros.
Would it be wrong to use reposado instead of blanco (aside from maybe color but that doesn't bother me too much)?
No not at all actually the barrel notes might go quite well
Tasted like an Andes mint, with background tequila and orange. Very nice indeed... Great winter drink....
Just made (got my favourite bartender to make). So very tasty 👌🏼
This looks like another winner! I don’t gave any creme de menthe in the house but I do have branca menta. Would I be able switch the two? (i realize i would lose the colorless effect).
Yeah but the Menta is going to add some bitterness...not that that’s a bad thing LOL
The Educated Barfly thanks and will try to check out Upstairs at Ace Hotel soon!
I am going to Vegas next week do you have bar recommendations 🤔💕
El Tesoro! That's a good highland tequila (their reposado is amazing and the brand doesn't use additives). It has a bit more alcohol burn than what I'm used to but I really like the fruity and spicy notes from it. I think that will subtly play well with the other components better than an earthy valley tequila.
We need more mint cocktails.
Also Lily is so cute.
Hey Marius, do you know of any places in Norway to buy bar gear? As always great video and presentation!
I just picked up some cool glasses at the salvation army store in Trondheim. They had a few shakers etc as well but the glasses were much nicer
Go to the Kattegat Vikings 'R' Us and you'll find some made of sacred wood.
I'd love a video on how to setup a one-time home bar for a small cocktail party. We often have 6-8 people over and I want to offer 3-4 different cocktails, but my kitchen/bar area is such a disaster I spend half my time trying to find the next thing I need. I don't have a dedicated bar space, so everytime I make something I have to set up a makeshift space, but never get it right. Help!
SE Gamble yes! This episode will take a little designing but I can get on it for sure
This type of video will more likely be posted on our new channel Barfly Freepour so if you haven’t subbed that one you should. Recently split the channel in two
The Educated Barfly consider me subbed!
Looks very classy, flavours go sooo well together. And bring it on, more holidays mid January, haha. 💜
Nice cocktail, can’t wait to see what you can make with Agua Ardiente “antioqueño”. Thanks for posting
Random question: is there a specific amount of time that drinks need to be shaken, and if not, how do you know when to stop shaking? I'm new to cocktails, and am really enjoying your channel for learning! Thanks for the content!
Spencer Carter
Typically...
Shaking drinks; 8-12 Seconds
Stirred Drinks; 15 Seconds
(Fill the glass/shaker up-to the top with ice, add ice last.
Depends on the quality of your ice as well. If you have a big tempered block it's going to take much longer to stir down to temperature. Temp is important but so is bringing the drink to the proper dilution. Leandro has a video on stirring techniques.
When the outside of the shaking tins get so cold it hurts your hands a little, you're there. I always shake back and forth 40 times.
Hey Leandro, I’ve only tasted Giffards menthe pastille, how does tempus’ creame de menthe compare?
The Tempus Fugit is worlds better but both will work
Ohh I really like your videos and I always get inspired by your cocktails.
You said you have a bar? I'd love to come visit and meet you in person.
Keep up the awesome work!
Cole's French Dip in Los Angeles, I run the bar. You should stop by sometime.
@@TheEducatedBarfly Thank you so much. I'll definitely visit when I'm in LA one day
I’m just confused you would never dilute tequila why? Please help me understand?
Woah, I didn’t know you could do that! What’s the protocol for sharing drinks with bartenders? I imagine it couldn’t happen too frequently.
Hey! We have the same spoon. Right length & everything.
I love the idea of a cocktail looking clean and dry but tasting rich and sweet! Perhaps a better name for it would be the 'Sudden Kiss'?
Love that name but I can’t rename the cocktail of another bartender
Then why not put your own spin on it as an original cocktail?
Sounds yum. This will be today's Friday afternoon libation.
Can anyone explain to me what is the main difference between a shaken drink and a stirred one? Total newbie here. Thanks
Dillusion and aeration differs (obviously they are stronger during shake). Also, booze and stuff like juices ans syrops don't mix up easily, so stirring won't cut it and you need to shake. Stirring is mostly used when all contents of the drink are booze.
@@NitroCerber This makes a lot more sense now. Thanks :)
If you're making a drink with just spirits and a small quantity of sugar, stirring is the way to go. Better control over dilution, fewer ice chips you need to strain out, stirring is typically used on 'stronger' drinks like Martinis and Old Fashioneds.
Shaking is used to combine things like fruit juices, cream, egg white and other non-alcoholic ingredients because they don't combine with spirits as easily when stirring. You also get a bit more dilution as the ice breaks up inside the tin, which you typically strain out to give a smooth presentation (if you're serving it 'up' or not on ice) and, depending what ingredients you use, you also get a different texture (such as 'dry shaking' an egg white cocktail).
Some cocktails you can also just build straight into the glass; Long Island Ice Teas, any number of highballs (spirit + mixer), sometimes with a bit of stirring just to mix everything together.
Basically if a cocktail is all booze you stir and if theres juices, syrup or more fancy stuff you shake it
Xanatos712 Completely off topic, but the best Long Island I’ve had (Jeffery Morganthaler’s) was shaken.
Can’t wait to try this!!
I am visiting my parents for Lunar New Year soon and they have most of these ingredients, I think. This will be perfect when I am playing bartender for everyone!
By the way, you've visited How to Drink before, right? That's where I think I recognize you from.
I'd love to see a cocktail made with Arrak! (the middle eastern liquor)
Yes we have some! Should definitely get one one the books!
Sounds fantastic but I cringe at the Marie Brizard lol. Has their quality gotten better?
I mean you can use any brand you’d like but I like the Marie Brizzard Creme de cacao
@@TheEducatedBarfly I'll have to give them a try again. I think I just have some old bottles so they might not be tasting how they should.
I should start leaving more mean comments so I can be noted for being the “secret” barfly troll, lol can you maybe do an episode on how to make all the different syrups you feature, well an updated episode
Lily reveal 😍
I tried it with homemade Creme de Menthe and I couldn't taste it at all. Could be mellower than the store bought stuff? It also smells pretty vegetal and not minty, but I guessed, that's normal
Could you make this with Reposado tequila?
It would change the drink into something else entirely
Didn't have creme de menthe, so riffed a bit:
2 oz Del Maguey Vida Mezcal
1/2 oz Orange Curaçao
1/4 oz Fernet Branca (menthol elements)
1/4 oz Creme de Cacao de Vanille
Stir & strain
Also:
1 1/2 oz Blanco Tequila (Cazadores)
1/2 oz Orange Curaçao
1/4 oz Fernet Branca
1/2 oz Creme de Cacao
Could you Sub in grand mariner instead of triple sec/cointreau
Yeah you could but you’ll end up with a sweeter result
@@TheEducatedBarfly 🤔 interesting! I do have a bit of a sweet tooth 🤙thanks! Love your vids don't stop 👐
sounds good to me I'm not all negative, but I do enjoy siring the pot.
need more lilly
You’ll get more Lilly on our new channel Barfly Freepour!
Leandro sea la madre take the sip 😂
Life hack: watch these videos at 1.25x speed
LOL
Who the HECK is the one that is leaving mean comments?!
Oooooh you’d be surprised LOL
@@TheEducatedBarfly Don't listen to any of them, you guys post awesome content and are easily my favorite cocktail channel on youtube.
What is the Uber hater is actually Marius?!
El Fiero Is a latín America slang meaning "The fierce" although in some countries like Argentina it changed its original meaning and now fiero means ugly
Technically it means “The Fierce One”
Or “ugly car from the 80’s”.
Long live stir•y poo
You sure Guy Fieri didn’t make the drink?
There's no donkey sauce in it, so no
10:01
Narcisssisisisss tick
Dude that’s my last name Nioce