For Boston cocktails, I've gotta shout out Parla in the North End. Small restaurant with a 4 seat bar, one of the owners tends bar sometimes and the cocktails are always great.
Fred absolutely did work as a bar tender :) He worked at Drink if I remember correctly. Went to a talk of his on Rums back in the fall that was wonderful. You should reach out to him.
I think I may have been at a bar formally in Beverly called barrel House where you may have been patron one evening at the same time as myself. But I could be imagining that memory.
Josh Childs who owned Silvertone was the one I always heard started the cocktail scene in Boston. He's basically the sole reason for Fernet's popularity in the US (from what I heard). He owns Trina's Starlight Lounge in Somerville as well as a few others.
Same here, if you go to Blossom Bar this summer be prepared to want to try one of everything lol, couple of my favorites are the Duan's Whip and La Gota Fria 🍹
One of my favorite cocktails was one from a bar that is now gone, but was in Cambridge, ma, bar was called West bridge (replaced with mamalah's) drink was called the Heat Wave. It was mezcal, averna, ginger, lime, jalapeno.
The Bahia Sling is outstanding! Definitely the winner of this round-up. Tried it with the Amburana tonight and curious to try it with the Prata next for a brighter result. I'm sure both will be great.
No. 9 Park, which has a great cocktail program, had a drink on their menu several years ago called Occhiali -- gin, rye, frenet, cola syrup and mole bitters. Fantastic.
Oh man, I had no idea you were from Massachusetts! If you ever come back to a visit, go to backbar in Somerville, if you have never been. It's a hilariously tiny craft cocktail bar that, along with you, Greg, Steve, Mike, and Anders are responsible for my at-home craft cocktail game.
Fred is most definitely a bartender - and a darn good one - most recently was at Drink, which sadly has closed. Looking forward to wherever he settles down next
Just a thought...a deep-dive video on citrus would be amazing. Different varieties of lemon/lime/orange/etc, how to use each variety, wax coatings and how to avoid/remove, organic vs non, how to tell when fruit is perfectly ripened, how to select best fruits from stores...so many things to talk about
Loving the videos Leandro, just getting more and more polished and entertaining but also a bit off the cuff. You looked very at home wiping the bar…. 😂😉
interesting to see a cocktail from your hometown of Boston named after my homestate of Bahia 😊(pronunciation tip: the "h" is silent, it sounds like Ba - ee -a)
This just randomly hit my feed but I had no idea you were from Boston. Craft cocktails really fell away in Boston during Covid. Eastern Standard, Hawthorne, Rory Caviness at La Voile, Todd Maul at Clio/artscience/moon bar, Drink, the entire original program at Shore Leave, West Bridge, and many others gone or fundamentally changed. Some places like backbar, State Park, Oleana and Offsuit are still putting out decent drinks but dang. It’s a shell of what it was.
@@TheEducatedBarfly Leandro I had no idea that you're from Boston! If you're ever visiting come through Offsuit / Troquet On South. I bartend at Troquet which is a French restaurant connected to Offsuit, our speakeasy in the back. Both sides make great cocktails and have excellent food and beverage programs that we change up seasonally, so if you're ever in town stop in I'd love to take care of you! 🍻
@@SBdnb I'm sure you've served me many times at Troquet. Best wine program in Boston, too. I've had many, many birthdays and client dinners at your bar.
Hi! I've seen and enjoyed many of your videos and I did my first ever cocktail (Strawberry Daiquiri from your video "4× Fraise Cocktails for Summer") not long ago and I reeeeally liked it. However, is there anything you could recommend that would dilute the drink a bit making the rum not taste as strong without upsetting the balance of the cocktail? The obvious answer is to just have less rum in the drink but I don't want to lower the volume, in fact I'd like more "drink". Do you know of anything I could add to the recipe that would both increase the volume of the drink while still maintaining the balance of flavour?
Turn it into a highball. Instead of serving it straight up (strained, no ice), strain it into a glass with more ice and top with a little club soda. You might want to up the sugar a bit since it will be colder and more diluted, something to experiment with
@@StoplightRave I was thinking club soda or any unflavoured carbonated beverage but i was afraid it'd dilute the flavour of the drink. I'll try both that and strain it into a glass with ice. I'm sure i'll find my way. Thanks!
Boston cocktail episode without the mention of Brother Cleve? RIP to one of the realest ones the callouts tho are great spots. Backbar and it's sister Vera's are lovely spots (i got a buddy that spins records there on occasion), Brick + Mortar is infamous, and Baldwin Bar just a wholesome lil guy.
Does anyone know if either of Frederic Yarm's books include cocktails from the Friendly Toast, from before they were bought out and used to make Hitchcocktails? They also made a drink called Bridehead Revisited that I really liked.
Fred has multiple books and a very popular cocktail blog (cocktail virgin\slut) where he has been posting drink recipes for years while tending bar in Mass and being the a leading industry voice. Do like the least amount of homework.
From Oxford Companion to Spirits and Cocktails..."The fix is an American class of drinks from the mid-nineteenth century with lemon juice, sugar, and spirits, served on ice with a fruit garnish. First appearing in print in 1841 in the form of a Gin Fix (always the most popular version), it is the earliest of the American variations on punch to be served in the “small bar glass,” the same glass in which the cocktail was originally served. See glassware . As such, it is the harbinger of the fusion between punch and the cocktail that would occur at the end of the nineteenth century. Originally the only difference between a fix and a sour was that the sour lacked the fix’s fruit garnish (usually orange slices and berries). See sour . Indeed, many considered them the same drink. By the 1880s, however, the sour was customarily strained off the ice, thus creating one point of differentiation between the drinks. Another was the flavored syrup or liqueur that some mixologists at that time had begun using to sweeten their fixes. By then, however, the fix was on its way out: as a bar drink, it did not survive the nineteenth century, although it would pad out bartenders’ guides for decades beyond. The fix is one of the few nineteenth-century drink categories that has not profited from the modern cocktail revival, at least not by name: the Bramble, one of the undisputed modern classics, is in fact a fix in everything but name"
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For Boston cocktails, I've gotta shout out Parla in the North End. Small restaurant with a 4 seat bar, one of the owners tends bar sometimes and the cocktails are always great.
Fred absolutely did work as a bar tender :) He worked at Drink if I remember correctly. Went to a talk of his on Rums back in the fall that was wonderful. You should reach out to him.
RIP Drink
RIP Butcher Shop and Sportello
Hell yeah Backbar! Once of the best cocktail places around still. Sam is a treasure.
Cheers! Yeah, bartender for 11 years and cocktail writer for 18.
I think I may have been at a bar formally in Beverly called barrel House where you may have been patron one evening at the same time as myself. But I could be imagining that memory.
Josh Childs who owned Silvertone was the one I always heard started the cocktail scene in Boston. He's basically the sole reason for Fernet's popularity in the US (from what I heard). He owns Trina's Starlight Lounge in Somerville as well as a few others.
I’ll never tire of drinks made by Ran Duan’s bar programs
Same here, if you go to Blossom Bar this summer be prepared to want to try one of everything lol, couple of my favorites are the Duan's Whip and La Gota Fria 🍹
All three of the recipes look incredible. Keep up the great work Leandro.
The 1.5oz Anejo Tequila is missing in the description (under the video) for the Oaxacan Fix. Thanks for the great recipes!
I made the Bahia Sling tonight. Excellent drink! Thank you for introducing it!
One of my favorite cocktails was one from a bar that is now gone, but was in Cambridge, ma, bar was called West bridge (replaced with mamalah's) drink was called the Heat Wave. It was mezcal, averna, ginger, lime, jalapeno.
The Bahia Sling is outstanding! Definitely the winner of this round-up. Tried it with the Amburana tonight and curious to try it with the Prata next for a brighter result. I'm sure both will be great.
Wow I had no idea you were from my hometown!! Pretty cool!
No. 9 Park, which has a great cocktail program, had a drink on their menu several years ago called Occhiali -- gin, rye, frenet, cola syrup and mole bitters. Fantastic.
Oh man, I had no idea you were from Massachusetts! If you ever come back to a visit, go to backbar in Somerville, if you have never been. It's a hilariously tiny craft cocktail bar that, along with you, Greg, Steve, Mike, and Anders are responsible for my at-home craft cocktail game.
Fred is most definitely a bartender - and a darn good one - most recently was at Drink, which sadly has closed. Looking forward to wherever he settles down next
Just a thought...a deep-dive video on citrus would be amazing. Different varieties of lemon/lime/orange/etc, how to use each variety, wax coatings and how to avoid/remove, organic vs non, how to tell when fruit is perfectly ripened, how to select best fruits from stores...so many things to talk about
Love that book. Frederick is a bartender for sure.
Those are some great looking drinks.
I did a tasty substitute for the cachaça in the Bahia Sling: 1oz Neisson rhum agricole blanc and .5oz Wray & Nephew overproof rum.
Was thinking “Baldwin Bar better be on here and then boom! First one!”
Leandro, always a pleasure to watch.
Your cocktails always sound amazing, but would appreciate more details on some of the less common ingredients.
I LOVE the Cheers clips! Great work Marius (I’m assuming)
Loving the videos Leandro, just getting more and more polished and entertaining but also a bit off the cuff. You looked very at home wiping the bar…. 😂😉
Hey Leandro, could you give us a quick version of how you made the passionfruit syrup?
Would also like to know
Passion fruit purée + sugar + water
Start with equal part of each, then adjust to your preferences
Please send link to where you got that lime juicer
Ha ha, i happen to have both yellow & green chartreuse! Cheers!
interesting to see a cocktail from your hometown of Boston named after my homestate of Bahia 😊(pronunciation tip: the "h" is silent, it sounds like Ba - ee -a)
This just randomly hit my feed but I had no idea you were from Boston. Craft cocktails really fell away in Boston during Covid. Eastern Standard, Hawthorne, Rory Caviness at La Voile, Todd Maul at Clio/artscience/moon bar, Drink, the entire original program at Shore Leave, West Bridge, and many others gone or fundamentally changed. Some places like backbar, State Park, Oleana and Offsuit are still putting out decent drinks but dang. It’s a shell of what it was.
I heard it’s coming back tho. COVID was rough and it’s still hard running these business in its wake. The ones left are doing gods work
@@TheEducatedBarfly Leandro I had no idea that you're from Boston! If you're ever visiting come through Offsuit / Troquet On South. I bartend at Troquet which is a French restaurant connected to Offsuit, our speakeasy in the back. Both sides make great cocktails and have excellent food and beverage programs that we change up seasonally, so if you're ever in town stop in I'd love to take care of you! 🍻
@@SBdnb I'm sure you've served me many times at Troquet. Best wine program in Boston, too. I've had many, many birthdays and client dinners at your bar.
About to make of these and throw on The Town
Hi!
I've seen and enjoyed many of your videos and I did my first ever cocktail (Strawberry Daiquiri from your video "4× Fraise Cocktails for Summer") not long ago and I reeeeally liked it. However, is there anything you could recommend that would dilute the drink a bit making the rum not taste as strong without upsetting the balance of the cocktail?
The obvious answer is to just have less rum in the drink but I don't want to lower the volume, in fact I'd like more "drink".
Do you know of anything I could add to the recipe that would both increase the volume of the drink while still maintaining the balance of flavour?
Turn it into a highball. Instead of serving it straight up (strained, no ice), strain it into a glass with more ice and top with a little club soda. You might want to up the sugar a bit since it will be colder and more diluted, something to experiment with
If you muddle some mint in the glass first it's now a strawberry mojito, one of my favorite summer drinks
@@StoplightRave I was thinking club soda or any unflavoured carbonated beverage but i was afraid it'd dilute the flavour of the drink. I'll try both that and strain it into a glass with ice. I'm sure i'll find my way. Thanks!
Boston cocktail episode without the mention of Brother Cleve? RIP to one of the realest ones
the callouts tho are great spots. Backbar and it's sister Vera's are lovely spots (i got a buddy that spins records there on occasion), Brick + Mortar is infamous, and Baldwin Bar just a wholesome lil guy.
Does anyone know if either of Frederic Yarm's books include cocktails from the Friendly Toast, from before they were bought out and used to make Hitchcocktails? They also made a drink called Bridehead Revisited that I really liked.
To answer my own question... no, neither book contains any recipes from the Friendly Toast.
Fred has multiple books and a very popular cocktail blog (cocktail virgin\slut) where he has been posting drink recipes for years while tending bar in Mass and being the a leading industry voice. Do like the least amount of homework.
Have you guys any idea who created a Boston Cocktail?
From Oxford Companion to Spirits and Cocktails..."The fix is an American class of drinks from the mid-nineteenth century with lemon juice, sugar, and spirits, served on ice with a fruit garnish. First appearing in print in 1841 in the form of a Gin Fix (always the most popular version), it is the earliest of the American variations on punch to be served in the “small bar glass,” the same glass in which the cocktail was originally served. See glassware . As such, it is the harbinger of the fusion between punch and the cocktail that would occur at the end of the nineteenth century. Originally the only difference between a fix and a sour was that the sour lacked the fix’s fruit garnish (usually orange slices and berries). See sour . Indeed, many considered them the same drink. By the 1880s, however, the sour was customarily strained off the ice, thus creating one point of differentiation between the drinks. Another was the flavored syrup or liqueur that some mixologists at that time had begun using to sweeten their fixes. By then, however, the fix was on its way out: as a bar drink, it did not survive the nineteenth century, although it would pad out bartenders’ guides for decades beyond. The fix is one of the few nineteenth-century drink categories that has not profited from the modern cocktail revival, at least not by name: the Bramble, one of the undisputed modern classics, is in fact a fix in everything but name"
Why lemon rather than lime in the margarita?
It’s not a margarita
Fixes historically have lemon.
Today's episode was brought to you by the word "voluminous."
Take a drink every time you hear "visable"
So you’re saving an episode specifically for drinks from The Kowloon, then?
Canned fruit juice and bottom shelf rum+vodka and you're done, right?
Miss Cafe ArtScience, the greatest Boston cocktail bar ever (now gone). Way better than Baldwin. Todd Maul originally, then the late Tenzin Samdo.
Todd was at Moon Bar for a while but left a while ago. Gave me some aged coffee tincture to use at home. Hope he shows up somewhere soon!
@@pandafragrance I just saw him posting something for La Brasa in Somerville on Instagram. Not sure if he's there or just consulting on drink recipes
You're from Boston too!? There's so many good bartenders from Boston. And here I am thinking Boston is lame compared to other cities
#1 cocktail in Boston is the espresso martini… weirdest thing
I think Frederic still works at Drink! I was served a "nudes descending a staircase" by him back in April 2022.
Too bad you didn't make a Scorched Earth from Ward 8.
I kind of miss Cliff and his i know about everything attitude.
Complaining about chartreuse is so 2023?
Please bless us with more supply oh great Leandro 😂
I guess it's still 2023 then
I’d call you Mr. Boston but that name is already taken
Bro you have to do a better job of describing the flavors. “Funk” really? What does that even mean? A musical term is the best you can do?
Funk is a common term for Jamaican rums typically describes the overripe fruit/ester notes in rum.
here's a quick little entry on "funk" www.wsetglobal.com/knowledge-centre/blog/2023/july/07/jamaican-rum-who-s-got-the-funk/
Funk always reminds me of the smell that happens when something starts to ferment
I’ve been educated.
They don wan no funk! #TheyDonWannit