Bartender in Tokyo shares 3 Cocktails: Martini, ...

[@dannyfrog]

Delicate, precise, deliberate. He makes it look like art.

[@JESUS-qr5df]

love these cocktail video's, would love to see more of them :)

[@jaytee0316]

I second that

[@floundergearjam]

Aden, I will always put off going to bed to watch your videos. I also am in Atlanta area. Those Martinis look fabulous. Could really go for one or five right now.

[@kets00]

Had cocktails here when in Tokyo a couple of years ago. Fantastic drinks and lounge. Great video!

[@joegomez8367]

Excellant video showing a Bartender Master.

[@pho3nix-]

Thank you Manabu-san

[@morgansaunders4501]

Beautiful mastery of his profession

[@TheTimTri]

Super interesting and relaxing to watch! This guy’s got some unique techniques. 🥃

[@jimrushing5365]

Very Nice! A master at his best 🙂😉😋

[@ferebeefamily]

Thank you for the video. Nice to see a professional share his talent.

[@LuisPerez-vb2kn]

I see a bottle of Cutty Sark on shelf, one of my favorites👏👏👏

[@NurseJonny]

That has to be the perfect stir on that martini. No sound of ice or clinking of glass

[@Yong_Goh]

and the speed is also deliberate... he does that so as to chill the drink but not agitate to avoid a viscous mouthfeel

[@coolbizo]

Most we've heard Aden talk... at a bar... beautiful

[@johannesschmidt9580]

What was that glas of water at the end?

[@dannyz2005]

Nice,more more video s of these❤

[@Sundercorp]

Amazing!!

[@oyabuness]

伊藤さんのお姿を拝見するのは三年ぶり位かな、お元気そうでなにより。 またヘリテージに行きたいなあ。

[@BiffJohnsonIII]

THE EARTH IS FLAT AND MOTIONLESS!!!!!

[@mtownz6215]

Aden, can you go to the other Mixology bar and do one for Memento Mori as well? Love that bar.

[@adenfilms1739]

As you wish: kzbin.info/www/bejne/oZ7QoYFtoZdofpo

[@mtownz6215]

@@adenfilms1739 awesome man! appreciated.

[@phrosty-boi]

If I understood what he was saying correctly (forgive if I didn't sorry), did he make the martini with different years of the same gin or are they slightly different gins altogether? I just ask as the bottles looked the same but it sounded like he said specific years for each

[@r.hill.2369]

Oh you have to be kidding me. 4am here in Atlanta. Now I must watch. Cheers!

[@t-rozbenouameur5304]

Ha, 430 here in Virginia

[@handsome_man69]

It's 4am in Chicago, and I have herpes :(

[@floundergearjam]

5:10 in the ATL

[@bwsettle1]

Looked amazing. Pricing seemed very reasonable

[@tomaszhowaniec5409]

I am not drinking because i don't have any occasions but cool to watch.

[@NyahNyum]

Grace in spirits

[@alexgoetten6329]

Wow, the martini is $12.75 USD, sidecar and whiskey $12.62. Well priced. In the US we are paying $13-14 at basic bars now. $20+ for a high end place. And not using vintage spirits either!

[@WheeledHamster]

Not to mentioned they're beggin for tips like vapid beasts.

[@Nawa0727]

أنيق.✨🍸

[@ОльгаГудкова-ю8ы]

👍👍👍👍👍💥🤗

[@emilien93]

Hello iam french so i like more Whisky than Gin but i want to know why you cut the old Ballantine with some water ?! I travel a lot and i like so much Japan i never see things like that about Whisky scotch or Bourbon...

[@godcheese]

Cutting whisky with water is actually pretty common. It doesn't take away any of the flavor but adds more enjoyment as the "alcohol burn" isn't as visceral on the palate. The ABV does drop, but in settings like this you're not drinking to get hammered... you're drinking for enjoyment/socializing.

[@emilien93]

Thanks for this answer because i didnt know that and newer saw too. I was worry that it makes a finess whisky in.wisky without flavour but i'll try as soon i can. Thank you again 🙏🏼

[@neetchang]

Whiskey with water has the advantage of lowering the alcohol content, making it easier to drink, and enhancing the flavor and aroma of the whiskey.Soft water with low hardness is suitable for mixing whiskey with water, as it has a mild taste and blends easily with the whiskey without spoiling its flavor.Because the water in Japan is soft, there is a culture of enjoying various types of sake with mizuwari.

[@socallawrence]

The French are cowards and they have the audacity to stick their noses up. If it wasn’t for us Americans, you guys would be eating sauerkraut everyday. 🇺🇸🇺🇸

[@igniscarn19]

whisky and water? thats it?

[@lordiari7110]

That's what I thought on the 3rd one.

[@JO-wo7gi]

Water brings out the other flavors in whiskey. Properly done it’s nice.

[@Rynopb]

one of the best bartenders in Japan by far. I have never understood why Classic Japanese bartenders always stir martinis so slow. They always tell me that they only want to "raise the temperature of the gin without introducing too much water" but that doesnt seem like a good thing.

[@guitarsolos89]

Does this fancy blending make any difference at all? Or is it just a gimmick

[@nibilsYT]

Its a show. Its why we watch these videos. Its fun, relaxing or satisfing depending on how its done.

[@luigic1739]

stirring cocktails absolutely makes a world of difference compared to a Boston shake especially if using high end products. Good, large ice lends its hand to the viscosity of your drink making for a more pleasant experience while more importantly not over diluting what in this case is probably a very expensive drink since seemingly all the spirits used are vintage bottles.

[@semirrahge]

The primary difference in a stirred vs shaken drink is the temperature of the finished product. For a martini, a stirred drink is much less cold and depending on the gin can be a bit more intense in flavor - though for most people the nearly-frozen drink is what defines a good martini. For drinks with more oily components like citrus, you'll never get a good blend from a stir. Shaking and stirring are less impactful to the dilution than ice size: Small or crushed ice has more surface area and melts (and cools) much faster than larger cubes/blocks of ice. Shaking and stir times are dependent on the type of ice used, not the type of drink. This is a good martini if you like them very dry; but even with the pre-seasoned/melted ice that slow stir did not make a cold drink. Pouring it into an unchilled glass will further warm it. In my opinion this drink would be truly elevated with a shake for the same time and then poured into a properly chilled coop glass.

[@heylewd5467]

sry to say but after 17 years behind bars there are so mant technical errors behind the drinks. greato presantatio though 😊

[@Ivan_Pupkin]

ЯПОНЕЦ КРУТ!

[@Mojooverlord]

Little skimpy on the serving size.

[@PaintedTurtle001]

Enjoyed the video. Close caption would've been helpful.

[@Ezzezzzez]

У бармена грибок на ногтях!!!😢

[@Nae395]

A wonderful Tokyo bar indeed.

[@mathudson7101]

not sure why Remi Martin is in a decanter and not the bottle... maybe not Remi Martin lol

[@Best_Overserved_--_No_Ice]

I thought the reason for the Remy being in the decanter is because it was the bartender's custom blend of the two bottles of Remy he showed: a new bottle and a vintage bottle.

[@neetchang]

Nowadays, alcoholic beverages are harmful to health and are socially frowned upon.However, alcohol is a part of the culture that mankind has built with blood and tears.

[@therabidscorpion]

Alcohol itself shouldn't be frowned upon, as it is a naturally occurring thing. Overconsumption of it most definitely should be, however.

[@marco42863]

Molti sono ancora disinformati sui danni provocati dal consumo di alcol. Basterebbe fare una ricerca su Google. Comunque fa male anche a dosi moderate, questo dice attualmente la scienza medica. Cerchiamo di capire un fatto. Il fumo fa male: è un dato acquisto dalla maggioranza della popolazione mondiale. Sull'alcol invece siamo soltanto all'inizio di un presa di consapevolezza della pericolosità per la salute da parte della massa dei consumatori di tutto il mondo. Detto questo, c'è chi fuma e non si ammala e c'è chi beve alcol e non si ammala. Whiston Churchill era un grande fumatore di sigari è un grande bevitore di vini e champagne. È scomparso a 90 anni. Ma, ripeto, sul fatto che fumo e alcol facciano male alla salute non ci sono dubbi.