11 Bartenders Make an Old Fashioned (Classic, Flair, Speed & More) | Epicurious

[@ToxicSpork]

"spam infused mezcal" is definitely a phrase I thought I would never hear in my lifetime

[@jake9705]

...and now we're all the worse for it 😂

[@ashleedavid9157]

Honestly sounds amazing!

[@mnels5214]

Had me intrigued....

[@micahbonewell5994]

Yeah I've seen far better "Tiki" old fashioneds, that one was quite strange

[@jimmymiguel5755]

@@ashleedavid9157no but tell me how it taste lmfaooo

[@renanfcorrea]

the japanese bartender always makes something crazy and beautiful

[@mayac4147]

for real.... i wanna go to that bar so bad

[@renanfcorrea]

@ yeah me too, but I live in another country so 🥲

[@mayac4147]

@@renanfcorrea 🥲🥲🥲 i live in california but ill put this on my list for when i finally make my way to the northeast

[@noggin6870]

Martiny's is a remarkable place, probably the best bar in NYC at the moment.

[@renanfcorrea]

@ I don’t live in the US, so out of curiosity, how much is a drink there?

[@Stardarling72]

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

[@r3allyr3agan]

Same!!

[@SoTimmy]

Yes pls

[@lo6827]

yes!!

[@ACoBildo]

"So I probably put in a little too much bourbon" MY DUDE, WE WATCHED YOU USE SCOTCH!

[@mistertadakichi]

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.

[@spieglass3211]

The second one is insane. If a bartender handed me that, I'd hand it back.

Cool so I wasn't the only one.

[@icewolf250]

muddled fruit, glowing cherry, wine glass, huge pour, ice with the hands.. i dont think she did one thing that id agree with

[@r3allyr3agan]

@@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

[@FtwSportsHovel]

She learned in the 70's/80's

[@spieglass3211]

@@FtwSportsHovel the drink has been around way longer than that

[@FlagCutie]

"I like to muddle in the glass because I like to do fewer dishes." My style!

[@KudaKeileon]

"This is a spirit-forward cocktail." Steakhouse bartender: "m u d d l e d f r u i t"

[@clapanse]

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).

[@skylershields598]

​@@clapanse To be fair, she put an absolute load of bourbon in there too. At least you're getting your money's worth!

[@TarinClott]

That steakhouse bartender is everything wrong with modern bartending... and they Served it in a wine glass??

[@vx8431]

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.

[@ThatBitchWhoBakes]

@@TarinClott That bartender is the opposite of "modern". She is very much stuck in the 70s with muddling fruit.

[@Jmartinez424]

The steakhouse bartender stresses me out every time she makes a drink it looks so wrong

[@eosborne6495]

It’s even more stressful because I know a lot of people would consider those versions “correct.” Steakhouse style is just bad bartending codified.

[@mikeepler113]

That was the point where I moved on to another video

[@martinparedes3988]

There will not be any Donahue slander in this house

[@zhiracs]

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.

[@frogtownroad9104]

That club bartender is far more talented.

[@anamucklow]

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.

[@carloscontreras211]

And that’s one of the reasons why I’ve stopped going to steakhouses

[@r3allyr3agan]

Why?

[@TylerHolloway-c2f]

as the first of many issues

[@ItsMe-fs4df]

"Ugh I'll just take a shot of fireball and a Bud Light instead" 🤣🤣🤣🤣🤣🤣

[@mszellybabe93]

I am obsessed with this new series. Keep it up, please 🙏

[@JlandelMoncada1]

Japanese Bartender really be giving final boss energy in these videos.

[@GeeWhizbang]

Muddled fruit…club soda…sooooo many party fouls

[@DollfieFace]

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

[@3MPIREOFDEATH]

I’m beginning to think “steak house” is actually code for “dive bar” in this series.

[@methyod]

A dive bar in Wisconsin that doesn't get very many people under 50, perhaps.

[@3MPIREOFDEATH]

@ 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.

[@jeffkin15]

@@methyodIn Wisconsin it would have been made with brandy and even worse.

[@zhiracs]

the dive bar would be closer to the neighborhood bar

[@tsparkman8116]

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

[@Sourskittlz129]

Do i think any of the tiki bar cocktails fit the description of the drink? No. Would i order every single one? Absolutely

[@adriansolis5362]

lol this is the correct answer. tiki cocktails go wild, but never disappoint

[@sollux413]

It wasnt the muddled fruit, but the *wine glass* that steakhouse used that was most offensive

[@sentientai9266]

I love the classic bartender. The others are using syrups, different whiskeys, meanwhile she's lighting something on fire and calling it a day

[@hoilst265]

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.

[@sc78258]

ms. tiki and mr. japanese continue to bring the heat this series- always crazy, and always things i want in my mouth yesterday

[@Looooooooofa]

Oh people are gonna be mad about this one

[@hugh-johnfleming289]

Rye whiskey, Angostura, orange peel, "Cuban Sugar" and two drops of Pernod... My Great Aunt Florie taught me how and they ROCK...

[@DavidBenson2]

Some of these are straight to jail lol

[@andrewnavarro1185]

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?

[@JaidKhan309]

didn't think one single drink could be so contrasting

[@nickkatherina]

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.

[@alexclark4792]

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.

[@BelenusValikonis]

@@nickkatherina If you were to taste each one of those, you'd be shocked just how different they are.

[@alff2295]

The first guy hands down was the best version. Fruit muddling and soda are blasphemy

[@9206156175]

Wisconsinite here and the lack of a dive bartender in this series is criminal

[@louaquiler]

"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."

[@doubledutchclutch]

Speed bartender was giving dive bar vibes.

[@LuckyTondi]

Again and again - love this format. Also, my fav cocktail!

[@kiwee4577]

Japan always steals the spotlight when it comes to craftsmanship

[@rnicolec3]

my favorite series!

[@andreasdeutinger7319]

like always-the japanese version sticks out.

[@BijanTab]

The Spam Fried Rice cocktail didn't stand out to you?

[@titans360ify]

@@BijanTabthat’s the one that stuck with me the most😅😅I’m not a cocktail guy so the weird ones are always a cop

[@aethertag1530]

​@@BijanTab I wouldn't order it but it's cool that someone came up with it lol

[@chelmrtz]

I don’t understand his cocktails but I am always intrigued by them

[@jacobposker2981]

He works at a very high end bar, he isn't serving annoying college kids.

[@teasugarsalt]

Okay yeah I'll watch another 50 of these

[@keliisipin8649]

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.

[@brendanwienand9836]

I'm going: Plaza #1, Japanese #2 and Neighbourhood #3. Thank you.

[@brianbain199]

Great comments. The "do your signature drink" is the best.

[@samuelmorstain9845]

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.

[@MajinGatomon]

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?

[@_Toxicity]

Gin and Tonic and the dread Mojito here.

[@kennakinns]

Alllllmost any variety of a mule! I say almost because I have had some bad ones. 😮

[@MajinGatomon]

@@kennakinns I found the Emperor’s Mule so I kinda see the good and bad parts. Spicy or normal Ginger Ale though?

[@zhiracs]

Classic absinthe.

[@MajinGatomon]

@@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.

[@beibiboi2]

Loving this series!

[@mipatriabella]

Manhattans!! Make Manhattans next!!!!

[@jeffreymyles38]

first one was on point

[@nathansimpson2363]

The steakhouse bartender is always so wrong. It's crazy

[@ryanthax212]

If I wanted muddled fruit with my bourbon I’d order a bourbon berry smash

[@jackiii7552]

That steakhouse O-F looked horrible.

[@jaybran61]

And believe it or not. There's probably 100 other iterations OR MORE

[@johnwitt112]

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!

[@louaquiler]

Over-diluted. His recipe was the best, but Speed Girl hass the better method: build in the glass, stir the big cube.

[@yukieaizawa3496]

Thank you for this video, wonderful to see difference, each prospect,skills… variety of way of bartending.

[@moosemush]

16:35 LMAO

[@ww6156]

Nothing I love more that waiting even longer at a cocktail bar for them to BRAND the freaking ice

[@liamg1748]

Holy eyebrows batman

[@jonkendall8378]

This vid is a KEEPER!

[@Teknostorm108]

tim sweeney always comes correct

[@ZHL242]

Sweeney 4 Prez

[@flugo715]

love the nonsensical pedantry that inevitably follows in the comment section of these videos

[@BananaPeelEuroTrash]

Channing has such boss energy!

[@M4RCi92]

Kitty's eyebrows look like a pair of bat wings, hahaha

[@TheFloaterjoe]

Those eyebrows are insane

[@magicayu]

Do a Singapore sling next on my wish list please, thanks! 🙏

[@admiralstiffplank]

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.

[@funty420]

Classic gathered everyone wow

[@SweetHair31]

PLEASE do a video in this series on Long Island Iced Teas!

[@adriansolis5362]

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

[@rileyryan4836]

tiki girl is out of her mind

[@rurugby]

It looked fun

[@thetropicalraven4426]

Something about the wild claims some of them make

[@maimee1]

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 😭😭

[@Iambastard121]

Yall hate on the steakhouse bartender but i promise yall that she has regulars

[@normtrooper4392]

Donohue's steakhouse is quite popular.

[@artonion420]

Yeah they’re called alcoholics

[@Iambastard121]

@artonion420 the best kind of regulars 😉

[@theletterbree]

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 😢

[@billysims9282]

Id love to try a few of these but im not sure if id be willing to buy

[@racheljensen5933]

The Japanese bartender is what the tiki bartender wishes they could be

[@darkorse9752]

That womans eyebrows are stickers for different emotions

[@xiingli]

Sorry, muddled fruit is wrong.

[@xiingli]

Wow, steakhouse bartender was offensively wrong.

[@WeDwellinaFiefdom]

Definitely mid century. Should have done brandy for the full Wisco experience

[@aethertag1530]

Felt like that got shade thrown at it later on too lol

[@BrutalSnuggles]

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!

[@Goblinhandler]

It’s how it was done in the 50s to 60s

[@NoExtent]

Chick's eyebrow game is brazy

[@varikahne]

Now make them drink each others builds

[@helloneighbor11]

That would be the best. If they made enough for everyone and did blind taste testing as a group

[@VinhPrag]

Two first recipes use the same bottle and call them rye and bourbon respectively

[@cheekysnax]

Because Woodford Reserve makes both a bourbon and a rye. The labels were literally different.

[@goodlibrations]

“until my ancestors tell me to stop” you’re KIDDING.

[@cheekysnax]

That vexed me lol.

[@euzozi]

no hate but the stakehouse one ain't it

[@williamgerl2240]

Missing the Wisconsin old-fashioned. Not good. 😐

[@cartermay4898]

That steakhouse bartender does everything wrong, every video. Ordering a lovely canned beer if I see her behind a bar

[@AugustAdvice]

I wonder how many bottles that flair guy has crashed learning how to juggle them

[@cluhbtrash]

love this series :)

[@jake9705]

Ah, I see. So just like our public schools, bartending schools are also churning out failures 😂

[@DeKwakke]

this series never fails to make me mutter to myself in a loud and opinionated way, the whole video long!

[@marionecks3645]

These are so interesting but the jumpy unnecessary cuts make them really tough for me to watch

[@jpcampbell]

What kind of steakhouse is this? If you serve this in Texas, you will be out of business before last call. Wisconsin, I am looking at you. Is this your fault?

[@TheDrCork]

8:54 What an ugly piece of cloudy ice to use to make a ball

[@belaytriks]

I want the matcha, with the flower, just leave the alcohol outside of my drink... 😅

[@adammileham1348]

I trust Tim Sweeney over all these bartenders 🤘

[@Decemburrrrrr]

Steakhouse lady is always loud and WRONG

[@zdebug]

Steakhouse bartender made a different cocktail

[@StephenSkoutas]

If I want fruit salad, I’ll order fruit salad.

[@bluthndrbear]

Just because you can doesn’t mean you should.

[@acrophobe]

I wish they'd put what each of these bars charge for these drinks because I bet none of them are less than $20

[@therealdangles1239]

WISCONSIN DOES NOT APPROVE

[@louaquiler]

Me seeing any Boomer steakhouse cocktail: (Wicker Man voice) OH GOD! OH JESUS CHRIST!!

[@marielazarco7185]

Can lemon drops be next ? 🥺🥺🥺🥺

[@navnitsahota2364]

speed bartender must moonlight as a stripper lmao

[@a.vaidya8024]

MUDDLED FRUIT?! EXCUSE ME

[@VinhPrag]

ABERFELDY!?

[@jw7665]

That steakhouse one was offensive at best, and a war crime at worst

[@theletterbree]

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

[@NcxX-c8f]

I think the squeezing is one of the tricks

[@GPitt_2019]

You gotta source better oranges

[@fleshtrashheat]

classic bartender wins

[@MichaelOKC]

2,3 and 9!?... NOPE... The others sure!.. The first and the Flair ... Perfect for me!