5 Fall Cocktails To Be Thankful For

Five Cocktails to Spice Up your Thanksgiving night dinner!
It's Thanksgiving week you guys and I wanted to give you some nice cocktails with a real holiday feel to help you guys ring in this holiday season. Although Halloween is the official start to the holidays it doesn't really feel like it until you're closer to Thanksgiving. And really here in LA, because it is still 80 still degrees out, we have to work a little harder to get it to "feel like the holidays" thank other places do. If some of you guys don't celebrate Thanksgiving never fear! It's still cold out and winter so enjoy these fall cocktails nonetheless!
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Here's The Specs:
Marakesh Express
1.5oz (45ml) Mezcal
1.5oz (45ml) Pure pomegranate Juice
.75oz (22.5ml) Lemon Juice
.75oz (22.5ml) Simple Syrup
.5 tsp Harrissa Paste
.75 tsp Rose Water
.75oz (22.5ml) Aguafaba
Rocks Glass, Big Rock, Pomegrante seeds Garnish
Negroni Spagliato
1oz Campari
1oz Sweet Vermouth
top Prosecco
Rocks Glass, Rock Ice, Orange twist
Pedro Suckerpunch
1.5oz (45ml) Old Grandad Bonded
.5oz (15ml) PX Sherry
.5oz (15ml) Amaro Nonino
.5oz (15ml) Lemon juice
2 dashes Espresso liqueur
Rocks/ Big Rock
A La Mode
1oz (30ml) Bourbon
.5oz (15ml) Licor 43
5oz Apple Cider (cloudy)
4oz Heavy Cream infused with .75oz Spice Syrup
Add cream to a squeeze bottle with a coil and whip until stiff but pourable.
Add all ingredients for cocktail to a pan and heat until Hot. Pour into a heat proof mug and top with Cream.
White Bull - Christiaan Rollich from AOC Los Angeles
1oz (45ml) Gin
1oz (45ml) Cocchi Americano
.75oz (22.5ml) Hefeweizen
.75oz (22.5ml) Sage Beer Syrup
1oz (30ml) Lemon Juice
2 dashes Angostura Bitters
Garnish Sage Leaves
Shake, Strain, Collins Glass Top Hefeweizen
To Make Sage Beer Syrup:
Add one 12oz Bottle of Hefeweizen to 1.5 Cups Sugar and 12 fresh sage leaves to a saucepan and bring to a boil to dissolve sugar. Once done, Remove from heat, allow to cool and put in an airtight container. Keeps 2 weeks refridgerated.
To Make Spice Syrup:
8oz (240ml) Demerara Sugar
4oz (120ml) Water
1oz (30ml) Ginger Syrup
1 Cinnamon Stick
1/8 tsp Clove
1 Star Anise
10 Black Peppercorns
Add everything to a blender and blend on high until fully incorporated. Fine strain through a nut milk bag or cheese cloth lasts about two weeks.

[@TheEducatedBarfly]

Here's the recipe for the spice syrup I missed earlier, added it to the body of the description as well: To Make Spice Syrup: 8oz (240ml) Demerara Sugar 4oz (120ml) Water 1oz (30ml) Ginger Syrup 1 Cinnamon Stick 1/8 tsp Clove 1 Star Anise 10 Black Peppercorns Add everything to a blender and blend on high until fully incorporated. Fine strain through a nut milk bag or cheese cloth lasts about two weeks.

[@JohnnyDVoices]

SWEET! Thanks! Boiled I assume? how long?

[@TheEducatedBarfly]

Add everything to a blender and blend on high until fully incorporated. Fine strain through a nut milk bag or cheese cloth lasts about two weeks.

[@JohnnyDVoices]

@@TheEducatedBarfly I literally would have ruined it if I didn't ask lol. Thanks!

[@TheEducatedBarfly]

John DeSilvestri oh and make sure the water is warm. And you wouldn’t have ruined it but it would have been a weaker infusion but that woulda been alright

[@nina3118]

Is that 8 oz of granular Demarara sugar or Demarara syrup? Seems like a lot if it’s the former.

[@jmacdouglasr]

I'm thankful for these cocktails, and I'm REALLY thankful for The Educated Barfly! You guys are the best. Seriously, thank you for the great work you do. It is very much appreciated!

[@ryansmith2004]

I was just trying to figure out what my cocktail of the day will be on Thursday. Thanks!

[@godithdadrag]

I saved this video to my "Watch Later" list on 11/25/2019 and just got to it today. Luckily it still makes sense on 11/24/2020

[@cezarcatalin1406]

Try this modern “tiki” drink: Name: “Sunstar” Ingredients: - 70ml sweet Muskat-Ottonel wine (from fully-matured grapes), must have the viscosity and sweetness of sweet vermouth. You can use other sweet wines but that’s something you have to test. - 70ml of fresh orange juice... adjust sourness with lime/lemon juice and sweetness with simple syrup since orange juice is a wild card... If you don’t want fresh orange juice, I find Pfanner orange juice with 6% extra simple syrup to work just fine. - 30ml club soda (adds a hint of fizz to the drink, plays well with the wine and the mezcal) - 25ml mezcal (a kind that’s quite funky but not too harsh on the smoke flavours) - 25 ml Jamaican rum (because we need a little bit of ripe banana spice) - 15 ml coconut liqueur, DeKuyper works ok - 15 ml papaya liqueur, DeKuyper works ok - a dash of Peychaud's Bitters In total, aprox 250ml of liquid Problems&Hiccups: Note that the minty anise from the bitters, the nutty coconut and the exotic papaya flavours are meant to play together evenly. If the coconut or papaya flavours aren’t strong enough and get lost you need to up the amount. Also, in some cases, the rum or the mezcal might not be funky enough to get through. These are the problems I encountered with this cocktail. Presentation&Preparation: - Add ice to a hurricane glass - Pour the club soda in the glass over the ice. - Add the rest of the ingredients into a shaker with a few ice cubes and shake it. - Pour over the ice in the glass (strain). - Sprinkle a very little bit of nutmeg powder on top - Add a straw and garnish with a slice of green star fruit on the rim of the glass... Hope you will enjoy this one.

[@jeremiasschoenherr]

Thank you guys for the amazing work you do. You've given me so much. Thanks for rocking my youtube feed and for inspiring me to be a great host ( aka home bartender). Cheers and to your health.

[@TheEducatedBarfly]

Cheers! and thanks for watching this channel would be nothing without you guys! 🥂

[@lukeprosser1266]

Mike sent me. Very cool, glad I’ve subscribed

[@danlepine9761]

I don’t watch too often anymore, cut back on most of my boozey KZbin as money gets tight for the holidays, but I’ll have to see if some of these re worthy of my thanksgivings meal.

[@TibbyProductions]

Here in fall of 2022 looking for fall cocktails for thanksgiving. One tweak to the A La Mode I made was rimming the glass with graham cracker crumbs. It really adds to the whole experience and makes it taste even more like apple pie!

[@mrmiralg]

I came here for Thanksgiving as well - going for the ala mode myself!

[@jakubpolivka8714]

“I like to just give it a creamy head” 😂😂

[@fcernig33]

Thanks for the Bob Ross reference, Leandro

[@sv122]

I still really really like the Fall Enzoni you made some time ago. My girl keeps buying grapes to be 'healthy'. little does she know

[@TheEducatedBarfly]

LOL!

[@griff7533]

Malört spotted on the back bar!!!

[@spellxthief]

that white bull sounds amazing

[@JMacsAmateurKitchen]

Whoa this is awesome! Just did 5 Peruvian cocktails but not nearly as classy as yours!! Really nice job!!

[@jsalmons84]

The al a mode is great. A little more bourbon and a dash of all spice dram kicked it up a notch! I did brown sugar in the cream as I didn’t want to make the syrup. The dram helped!

[@Barprints]

Absolutely love these! Definitely got the creative juices flowing! Cheers Man!

[@spudgunn8695]

The white bull reminds me of the sort of weird drinks I came up with at parties when I was 18...

[@gustave7619]

I'm thankful for you my man

[@lamb4mc]

with the liquors that have weird names and are not as well known, you should briefly explain what they are.

[@TheEducatedBarfly]

Which ones specifically?

[@lamb4mc]

The Educated Barfly stuff like Amaro Nonino and Cocchi Americano. It would be helpful if you briefly explained what they are made of and the flavor profile. pretty much whenever there are weird stuff like that

[@frogmccuish]

I have enjoyed your channel for a few months. Great work. I love all the unique drinks, and I love that you taste and discribe them. Wondering what inventory would you start off with, and what would the initial cost be. There seems to be a lot of items I've not heard of. Keep up the good work!

[@baka2040]

Thanks for this and all the other great videos. I like the idea with the spring to whip the cream. I was thinking, and I had in the cabinet one of those shakers for protein drinks with the little wire ball inside. I think it works great, thought I'd share. Thanks and cheers.

[@ryans4088]

The original Negroni Spagliato!!!!

[@minisvlad]

I'm thinking... just to keep things simple. I could have the cider staying warm and just add the warm cider to the bourbon and Licor 43 in a glass. Then top with the cream. That sounds so damn good!! I have to make this for Thanksgiving. After dinner drinks instead of coffee.

[@TheEducatedBarfly]

Yeah put it in a crock pot or keep it warm with a sous vide then add Ingredients and cream and enjoy!

[@minisvlad]

@@TheEducatedBarfly sous vide... yes! I'm already going to have it out for other things. Just gotta keep the right temp going for this and there is dessert!

[@ChemicalCrash]

MikeMGTV sent me. Great video! 😁👍

[@staruletto9194]

I just found this channel and it's great! Idk if I'd make anything at home but you're giving me ideas on things to order when I'm out- craft beers are getting boring. Christmas cocktails soon, yes?

[@TheEducatedBarfly]

xmas cocktails coming soon.

[@alfiehansen5793]

Another great video Leandro and Marius! Gotta say I really enjoy the entire bartending community but love how your vids are always a little more informative and you give a lot of detail on the taste rather than just making the drink and moving on. I've noticed though you seem to really like pretty much every cocktail you make (naturally you want to make drinks you enjoy/think you're going to enjoy) but I think it would make a really cool/funny video on say, popular drinks you hate. Just an idea but whatever you put out I'm sure I'd enjoy, keep it up!

[@TheEducatedBarfly]

Thanks for that, the problem is that there's really not much i Hate....maybe some stupid club drinks would be a fun episode. Making crappy club drinks and tasting them

[@alfiehansen5793]

I wanna I say I wouldn't put you through stomaching a cement mixer on camera but I also can't say that it wouldn't be funny.

[@TheEducatedBarfly]

Alfie Hansen you know what. I’ll do it 😂 for the sake of comedy

[@MeesenMan]

Go Savannah!!

[@MythicFool]

An idea for you to try: a Mezcal Caipirinha. Substitute Mezcal for the cachaca, and it replaced the vegetative bitterness from the cachaca with the smokiness of the mezcal which so wonderfully combines with the sweetness and tartness from the lime.

[@r.i.pete55]

sounds extremely similar to a mezcal margarita. I call Caipirnha's brazilian margs for people who have no idea what a Caip is

[@alexandersanchez2837]

Can you do 5 cocktails for winter

[@TheEducatedBarfly]

Why yes, yes I can...

[@pnwesty7174]

@@TheEducatedBarfly Are there any with aged rum?

[@gabrielmenendez4915]

You can do iconic new York drinks

[@angelinastone8122]

The Negori will be great while you're cooking.

[@danielrucker8837]

Birch used to be my favorite, Chef Collins is a genius. When did you work there, I may have had some of your work. Sadly I forget the cocktail I had but I did have an Armagnac with sticky toffee pudding after.

[@TheEducatedBarfly]

I worked there for about a year and left just before they closed for good. Hope you got to try the braised pork with zaatar bread and sriracha that was my absolute favorite. I worked only a couple shifts a week as I was also working at Coles at the time

[@danielrucker8837]

The Educated Barfly I most definitely tried it. By far the best dish I had that year. Amazing. I highly suggest his Sunday roast as well... not sure if he still does it since it changed to Fia, however he definitely doesn’t right now due to the lockdown.

[@TheMeanDM]

I think Aviation would do very well as the gin in the White Bull cocktail. You mentioned leaning more citrus than juniper...I think that would hit the mark nicely.

[@gumboface]

In his book Christiaan calls for St George Terroir - a CA gin with very strong pine needle flavors... also no Ango... I'm not sure where that came from

[@squirrel6536]

Well, I don't like sage at all, but the other 4 sound lovely. The A la Mode is one everyone would like, actually. Marakesh Express is the one that intrigues me most though. 💜

[@shawnz241]

These all sound great!

[@socialswine3656]

i really like drinks that involve some prep! Any way i can improve my skill set is good

[@AJFes12]

i was sent here by mikemgtv omg love it

[@TheEducatedBarfly]

Awesome! Welcome! That was a very funny great video!

[@klguzik]

I was planning on making more cinnamon syrup today anyway, but will substitute your spice syrup instead. I think it'll pair well, and add a nice complexity to any cocktail that calls for cinnamon syrup. Thanks!

[@alexanderbertallo1995]

Wonderful episode... Cheers...

[@ReTaLLIcZ]

Hey, could you maybe make a cocktail from Harry Yee? I think he created some really interesting drinks like the Tropical Itch

[@frankierivera7216]

just get me henny on the rocks

[@user-yy4uf5jr7e]

when cyberpunk 2077 comes out on nov 19th im having a party (with my collecter editon) but im going to have future fall cocktails

[@ericwinter4513]

Love the channel, man. I’ve been learning a ton! I’m interested in making the white bull, but I don’t have cocchi. My wife doesn’t drink a lot of cocktails with aromatized wines, and I’m not exactly getting any help from friends, what with covid and all, so I’m not looking to have another bottle in the fridge that will go bad. What I have is Dolin dry, and my understanding is that one of the main differences between cocchi and dry vermouth is the presence of gentian, giving it a bit more bitterness. Perhaps an extra dash or two of angostura would nudge it in the right direction?

[@TheEducatedBarfly]

yeah that definitely would work. May need a little adjusting but definitely worth a try!

[@frankieamsden7918]

These look delicious. What can I use in the Marrakech Express instead of the alcoho

[@TheEducatedBarfly]

Why not try one of the new N/A distilled spirits in its place?

[@frankieamsden7918]

@@TheEducatedBarfly I'll give it a try, thanks!

[@davidstanick5472]

Can the aguafaba be used as a substitute in any cocktail that calls for eggwhites? GF's vegan and im looking drinks I can make with her

[@jessibarrow9935]

Yes

[@noahkohn9350]

A Pink Lady with freshly grated cinnamon stick on top tastes like apple pie à la mode. No need for special syrup, no need for specialized gear, no need for cooking…Obviously a cold, not hot cocktail.

[@zunich]

Can we make non alcoholic Marrakech Express? What should Mezcal be replaced with?

[@TheEducatedBarfly]

I think a good move would be one of thise newfangled n/a distilled spirits like seedlip

[@milesoldfield9109]

Great video and great cocktails! I look forward to trying them. But what was that ticking sound in the audio? It was very distracting.

[@marcelwenda370]

I have one question. Is the apple cider in this recipie juice or wine?

[@tomwoolgar478]

Hi Leandro. I know you got a bit of hate in the comments for this vid but it’s my favourite of all of your videos. All the cocktails are forward thinking and so impressive - I’m working through them all slowly. Did you find out what gin Christiaan used? Thanks for the video x

[@gumboface]

It's St George Terroir - a CA gin with very strong pine needle flavors. He says in his book that there is essentially no substitute. Also his recipe calls for 1 oz of Wheat Beer (not 3/4) and no ango.... I'm not sure where that came from.

[@TorkildKahrs]

I’ve never seen vermouth with beer before. Does that make the White bull a buck?

[@jackhamblet8951]

So outside Marrakesh, if you're getting on a bus headed to Marrakesh, they shout out "MaRahkSh,. MaRahkSh, MaRahkSh" really fast so it sounds similar to what you said. But the Marrakesh express is the train, not the bus so maybe that doesn't matter.

[@kylehorning2915]

The Dislikes are the people that don't drink yet watch drink making videos, thanks for the wonderful content!

[@Itsant33]

He looks like the bartender at my old job

[@lalanguetube]

outstanding selection of modern drinks! Thanx Leandro! (the Tarantino quote is wonderful, but your pronunciation of "sbagliato"... ehm...)

[@TheEducatedBarfly]

I’m always busted for my pronunciation of words...par for the course 😂

[@joshdettmer5836]

5 great cocktails that I’ll never be able to make

[@TheEducatedBarfly]

you can do it! we believe in you

[@AZAZA19981907]

Awesome video and cocktails, i don't think the 3d font is a good styling choice though :P

[@TheEducatedBarfly]

We'll take that note. Trying some new things :)

[@ChristopherOdegard]

Spice syrup recipe?

[@TheEducatedBarfly]

To Make Spice Syrup: 8oz (240ml) Demerara Sugar 4oz (120ml) Water 1oz (30ml) Ginger Syrup 1 Cinnamon Stick 1/8 tsp Clove 1 Star Anise 10 Black Peppercorns

[@grittyshaker]

What were you saying at 3:20? Your lips we’re moving but nothing was coming out?

[@TheEducatedBarfly]

crap don't know. Obviously sound went a little out of sync. Not worth a reupload i think but I can't believe I watched this as many times as I did without catching the mistake...:(

[@boarderking133]

No way in hell I'm making any of these.

[@TheEducatedBarfly]

Your Loss. Dylan.

[@spuppy852]

This is certainly your most "obscure/specialty ingredients" video that I can recall. Lots of extra prep required, and finding a weird African spice...

[@lassassindu5071]

@@spuppy852 The "Weird African spice" (harissa) is just chili paste. In France, you can find it in any "supermarket" worthy of the name. If you want actual harissa in the USA, you'll probably have to order it online, but it is not unobtainium tincture. About "obscure/specialty ingredients", did you ever hear the tragedy of the Vesper ? I thought not. It's not a story Pernod Ricard or Diageo would tell you.

[@HowlingShabriri]

@@lassassindu5071 was not expecting a Plageus reference out of no where.

[@jhillistaken]

a la mode sounds amazing. Spice syrup recipe?

[@TheEducatedBarfly]

Oh crap I’ll post forgot I used it LOL

[@jonnorris2040]

Allspice Dram has everything but the ginger, right?

[@filipburic5194]

Absolutely insane that I've been making the same drink as Marrakesh Express minus the aguafaba and with rum instead for months now and I never heard of it, guess I didn't create a new cocktail :(

[@filipburic5194]

oh and no harrissa, damn I guess its not as close as I thought! Might have to try this one

[@EndlessV3rtigo]

What's the Malort bottle in the background for?

[@TheEducatedBarfly]

For drinking and cocktails of course!

[@EndlessV3rtigo]

@@TheEducatedBarfly I'm curious to see a Malort cocktail on the channel now.

[@Vladimir_Lemon]

EndlessV3rtigo I second this

[@TheEducatedBarfly]

EndlessV3rtigo well you my friend will not be disappointed

[@gabrieltoledano5560]

I was trying to make a French 75 variation with only American ingredients that I would then call Freedom 75. Any suggestions?

[@TheEducatedBarfly]

.5oz grenadine in the bottom of a flute 1oz white whiskey .5oz simple syrup .5oz lemon juice shake and layer on top of grenadine float .25 blue curaçao on top

[@jonspliid]

Which apple cider do you use? Alcoholic?

[@TheEducatedBarfly]

No just cloudy unfiltered Apple cider

[@RinnzuRosendale]

You're getting better at editing. I noticed you are using easy CG channels stock leaves and you even make your logo less opaque for a nice effect. You should crack open after effects and try out some stuff. 100k, bout that time to step it up. P.S. Easy C.G. says in their stock footage that if you use it for a youtube video to put a link in the description.

[@LATRONNIK]

that is weird background music

[@nicotti]

I like it.

[@dariolevi4459]

"whip it till its stiff..."

[@lxxwj]

im pretending leandro just said a bunch of swears at 3:18

[@TheEducatedBarfly]

I did

[@zoomzoom7660]

make faster ones on shorts pls ;(??

[@TheEducatedBarfly]

We do that on instagram

[@geirragnar6226]

Drinks with low alcohol taste maybe?

[@TheEducatedBarfly]

Yeah we’re planning some

[@luv2cook5]

To much work for a drink..these are not common stuff at the store 😥

[@tucopacifico]

The "water that garbanzo beans sit in"? What's next--a cocktail made from hot dog water?

[@TheEducatedBarfly]

Never had a Dog Juice cocktail???? You’re missing out!

[@Zwiastunnn]

It's so popular in worlds kitchen few years already.. you are just really uninformed. (Talking about aquafaba)

[@tucopacifico]

The Educated Barfly Just because something exists, doesn’t make it right, man...

[@TheEducatedBarfly]

Tuco Pacifico so true

[@Zwiastunnn]

@@tucopacifico just to be clear, just because you doesn't know something, doesn't make it wrong. ;) Try it first. It's very popular in vegan mayonnaise too.

[@renaudduquette7238]

Hey Leandro, it should be spelled À la mode and not A la mode! "À la mode" means at the fashion of the time and when abstain the accent on the "À", it would mean something more like having the fashion.

[@xXeddie92Xx]

i despise rosewater

[@MakinMoneyISeasy]

You lost me at garbanzo bean goop.

[@longshucksgaming]

you misspelled pomegranate

[@gabrielplourde3553]

puh-lease oil that poor cutting board

[@TheEducatedBarfly]

LOL. I’ll consider it

[@homemadecocktail6456]

Dear, I’m writing from Italy. I love your channel, it’s amazing!! Please note that it’s Negroni “sbagliato” 😜 with B not P

[@TheEducatedBarfly]

I'm aware and pretty sure i was trying for the b sound LOL but thanks for the info

[@homemadecocktail6456]

Anyway your italian pronunciation make me smile😂

[@DavidBenson2]

I like this channel but i just realized that they basically make a bunch of drinks that nobody can make at their home bar because nobody keeps/has these sorts of random ingredients in their house, lol.

[@stinkypinky8090]

Then go buy the stuff at total wine & more, BevMo, or a place near you....make an effort dude.

[@lizziecross8149]

@@stinkypinky8090 wow. That was aggressive.

[@Nina-nh5pp]

@@lizziecross8149 it's true 😂

[@MrWolfyo3o]

I purchased alot of things. You build it all at once or overtime starting with your favorite cocktails. You will go out and do it if you actually care.

[@loki2240]

That's not true of all of their videos.

[@crazydubwise]

Well ,when a cocktail has more than 4 ingredients, it lost his appeal to me . Am I the only one ?

[@Raven-mn5xq]

the amount of mispronunciation and exaggeration. also the sudden zoom in freaked me out.

[@seanlukew7499]

Can't watch the music is too annoying

[@TheEducatedBarfly]

And yet you took the time to comment...LOL

[@seanlukew7499]

@@TheEducatedBarfly cause I want to watch it because I love all the other videos, but the clicking is making me anxious

[@agratex]

why the music?

[@TheEducatedBarfly]

We like music in the list videos because it fits the editing and there’s a little less history and it needs to move a little quicker

[@agratex]

@@TheEducatedBarfly fair enough. I'm highly enjoying your videos btw

[@user-od6mx2wp3w]

You talk too much