Bartender Mixes 5 Levels of Whiskey Cocktails | Bon Appétit

Tim Sweeney, Head Bartender of Pebble Bar at Rockefeller Center in New York, demonstrates how to mix five whiskey cocktails of increasing complexity-going from your average home mixologist's territory to where only the pros know how to play.
Director: Gunsel Pehlivan
Director of Photography: Eric Brouse
Editor: Boris Khaykin
Creative Producer: Parisa Kosari
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jake Robbins
Assistant Camera: Roberto "Berto" Hererra
Production Assistant: Brianna Figuero; Nicole Gaitan
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Billy Ward
Graphics Supervisor: Ross Rackin
Designer: Léa Kichler
Filmed on Location at Pebble Bar
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0:00 What can I get you?
0:27 Level 1: Whiskey Highball
2:17 Level 2: Paper Plane
4:36 Level 3: Night Train
7:24 Level 4: Vieux Carre
9:38 Level 5: Crimson Clover
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

[@twicebetrayed5650]

Sweeney is an absolute world class bartender. Always wonderful to see him in a video!

[@joaquinrodriguezsala740]

yeah he does not chill the glass tho

[@Kyguy922]

No better bartender. Someone needs to hire this guy permanently to be on a show.

[@cpmow831]

For real!

[@joannenorris8102]

About 1 minute in, I said the same thing to myself. He is gold !!!!

[@Wellingclub]

Been waiting for him to come back !!!!! Dude is so amazing !!! Incredible personality and soooo talented !

[@ponduforus]

He could be Adam Richman's brother lol.

[@luf4rall]

Probably couldn't afford him

[@godithdadrag]

"A plague upon your house if you put a lime on your whisky highball" is going to be my go to statement

[@ZombaJuice]

Lime is better than lemon for many things, but for gods sake: not whisky

[@nickgoesclick]

Gosh i love this guy He's so entertaining Really looks like he loves his job

[@MsNanceePants]

"A plague upon your house if you ever put a lime on there" = much thanks, Bartender Mercutio 😂

[@lolerene3776]

I’m Muslim and strictly non-alcoholic but I’m obsessed with anything this guy talks about lol

[@VintageVigilante]

Pretty sure this guy would sort you out with an awesome mocktail

[@fevereddreams3805]

wonderful show, please continue this cocktail series with sweeney, he is gold.

[@jackgude3969]

This guy's great. I feel like the original cut of this has gotta be like 2+ hours lol. He just gives me that sort of "professor who will talk for literally ever about his THING" kinda vibe. In the best way

[@kevinstobbs9134]

I see Tim Sweeney, I click, it's that simple.

[@DrinkinItIn]

Fantastic details, love to hear his thought process. A full drink is sloppy not generous, love it.

[@ktw6184]

This guy needs a TV show. Diner Drive Ins and Dives but for bars around America

[@Wyatt333]

This guy is awesome. Voice, energy, knowledge… he needs his own show.

[@micktorrans8123]

Great to see his talent in front of camera being embraced

[@michelledorado8444]

WE LOVE TIM! So genuine, funny and an incredible craftsman. I've watched all the videos with him in it!

[@DB-cm1fx]

Such a pro. Explains things perfectly and the reasoning behind them. And love that he uses jiggers rather than free pour.

[@CarlosKTCosta]

That Crimson Clover though, Citrus, Port and Whiskey, you could not have done something more up my alley if you tried.

[@joshwhite4639]

Love this dude. Super fun to watch. Now i want a level 5 cocktail.

[@janepeterson9666]

Entertaining and informative! I love watching a passionate craftsman!

[@YFleiter]

He keeps coming back. It’s great.

[@norwegianblue2764]

Tim Sweeney is my hero.

[@Josh_Stringer]

He needs his own channel.

[@connorbasile]

This dude rocks! He just gave us so much knowledge in the most entertaining way.

[@yesmilord2350]

I cat get enough of this guy. Best cocktail vids

[@WegotaRoblem]

This series is great

[@ayysweetstea9339]

He explains everything really well. 💥

[@stefan-xm1xl]

"Pebble Bar - Cocktail Book" by Tim Sweeney ... and Tim Sweeney KZbin Channel .... now !! tim !!! now !!! This guy is awesome. 😎

[@PonchoGbriel]

This guy is truly amazing!

[@luist6mazda]

As a bartender in Chicago, I love how the craft goes into making cocktails.

[@The_Irsk04]

The Legend is back again!

[@joseurena7116]

Seen three videos so far…love this guy

[@juliestockton8079]

Thanks, Tim! I loved this video!

[@stevenjinkins2088]

This is such a wholesome comment section!

[@RickThornquist]

Awesome, as usual.

[@michaeloporto5202]

Love this dude!

[@sebastianfrank4295]

Such a cool dude. I relly anjoy listening to him while he does what he dos

[@StevetheBartender_]

I'm in the mood for a Vieux Carre now! 🥃🥃

[@danielsantiagourtado3430]

Love your content 🎉🎉🎉❤❤❤❤

[@Trinifood]

I need to get to New York to drink a cocktail mixed by him.

[@luniz4209]

interesting drinks, thanks!

[@jonathalon6022]

More Sweeney, love this dude

[@laurawilliams1991]

The coolest guy on KZbin! Cheers!

[@TTG_JG]

I love these

[@Bryanlam]

The details, it’s always the details. ❤

[@rosecardamom]

This guy is THE VIBE✨✨✨

[@jameslopez958]

Thanks Brother! Great Video 👍. Tucson Arizona Desert 🏜️

[@musicis4you888]

This guy is a star

[@TheWealthyPour]

Vieux Carré my favorite 😍

[@fernandoreyes1025]

Loved the vid! Would be great to see him do one of these with Gin based cocktails

[@sarasoka3369]

+++ !!!

[@miksologia]

I like this guy behind the bar. He's a cocktail nerd but really doesn't know it and most certainly won't admit it. He's a bit like me, but a pro. Also loved most of the cocktails he made here.

[@RemoteViewr]

At least I’m not the only one compelled to sing Raspberry Purée when I see it

[@leizylromero]

I thought amaro nonino is low abv but it’s actually 35% . Found that out the hard way 🥴 I like it with a large ice cube and orange twist 🧊🍊

[@ihikefar]

Arrogant yet likable. No really, always enjoy his segments.

[@tinytim1163]

This dude oozes charisma

[@sandraengstrand2784]

Ahhhh, whiskey and ginger ale is how I learned to drink whiskey! 💕🥃 In Ireland 🇮🇪

[@anothertarnishedone5960]

The paper plane is my kind of cocktail

[@janethope]

Would love to see more of him please

[@nerd26373]

This channel has always been the greatest. We wish them well.

[@davidward-webster9238]

More Tim Sweeney, goddamit!

[@ZHL242]

Sweeney 4 President

[@juliac6256]

would love to go to this bar!! $20 cocktails are a bit much for me though 😭

[@denverrandy7143]

Sweeney needs to start his own KZbin 🤘

[@thefirstchampster]

JohhnyDrinks should take some notes. This guy is legit.

[@raya_mahes]

wow i'm an organic chemist and this guy really mirrors the little things that we do in the lab with the higher level cocktails,, so cool!!

[@jakerz117]

This is the new Andy. Hella serious but also hilarious

[@ShowtimeTSW]

When using the stamp, do you need to let the ice temper for a bit first or can you put it on the ice straight out of the freezer?

[@Apollo_Blaze]

One word: Yum

[@AnnapolisGirly]

Oh I miss my NOLA cocktails! Chicago too.

[@SwiftestScout]

I need to go to pebble soon lol

[@DavidBray170]

"Plague upon your house" - immediate like.

[@iamyoda7917]

I want to see a level 6. 😄

[@indiefab]

On level 6, we introduce the element of fire. Hold on.

[@meowscutie]

He just meant one doesn't taste better than the other due to technique 😂 That last one I am interested in though because of the raspberry puree/powder and the foam

[@kjdude8765]

I recommend starting with a simple whiskey sour (bourbon, lemon, simple syrup and egg white) before jumping into this more complex and expensive (mix liquors) cocktail.

[@kkz201]

Came here for level 1 😊

[@XNerinoX]

Guys, just pitch Sweeney as a youtuber, I want to meet him at the bar 🤣

[@spoilerkiller]

I would love to see a compilation of alcohol free cocktails that aren't just a random mix of fruit juices.

[@art_see_shan1849]

10:18 I needed that 😢

[@art_see_shan1849]

💜

[@RYTF5]

Paper Planes is named after the MIA song. I made a few last night.

[@connorvincent6287]

I find it so funny that they post this 12 hours after Brads cocktail video 😂

[@kiddchronic9014]

I can tell you andre and tim are brad caliber of relevance please get a think tank around those 3 im a ba fan facts but dre brad tim the lady withthe grey part in the front and shorty that does make it fancy are the heavys no cap

[@ycf9744]

❤❤❤❤❤

[@pantone369c]

Cool to see Jonah Hill branching out.

[@davidmilhouscarter8198]

0:42 Weigh it. It’s more exact when ingredients are weighed.

[@mfhairstream6812]

I thought he was going to say"so now u know"

[@justjazzper28]

Soooo.... Is he looking for a new student in his bar? Cuzzzz I'm down for the challenge :)

[@rory4016]

sweeney is a guy you'd want to go for a drink with

[@billy.7113]

I only drink level 0, Whiskey Neat.

[@boobear1907]

“A guy once told me a full glass isn’t generous, it’s sloppy.” That was not the guy drinking😂

[@steng2495]

Never heard of a paper plane. Was gonna make it until he mentioned two ingredients I’ve never heard of lol. I feel like most bars where I live wouldn’t know how to make this unless it’s in a city at a cocktail bar

[@nialloc4786]

Which two hadn’t you heard of? Most professional bartenders should know all of those ingredients :)

[@DarrellSCady]

I've never heard of the Crimson Clover before here; one of my favorites is the Clover Club. Have you ever tried this with lavender bitters instead? Also, where or how do you get dried raspberry powder and what other ingredients can dried X powder be made with?

[@zzzyyyxxx]

Yeah it seems similar to a Clover Club but with whiskey instead of gin. My favorite is also the Clover Club so I'm gonna have to try this one out.

[@StevenD215]

Not sure this is how they got it, but I would just buy some freeze dried fruits and blend it up to make a powder.

[@ikes6272]

He said it was a personal creation. Meaning don't go to another bar and assume they can replicate it or even know what it is.

[@terboh1117]

do you guys think mr. sweeney is related to sydney sweeney

[@WhiskeyForge]

If you want them as cold as possible, why not chill the glass as well?

[@Isaac_L..]

Completely agree here and I've started chilling my glasses for almost all my cocktails (I used to just do it for coups). A lot of times for photography people won't chill glasses since it has that cloudy look and isn't crystal clear for the camera. That could be why they didn't do it here. I'm surprised he mentions the fine mesh strainer warming up a drink (it won't, and if your worried about it you could just keep it chilled) but didn't mention chilled glassware.

[@ccuellar6212]

A high ball is best with a Japanese whisky.

[@Isaac_L..]

Completely agree.

[@bromontana7056]

g.o.a.t

[@pandoraeeris7860]

Herro whiksey dix

[@carlitobunz]

Port is where you add brandy to fermenting wine, fortifying it. Yeast cannot survive above 20% abv. Your description is a little incorrect. Cheers!

[@Howsostrssfl]

Please do gin

[@nikkinikkinikki98]

What’s wrong with lime and a whiskey highball? My go-to order is Jameson and ginger ale with a lime 🥲

[@pacificcoastpiper3949]

I would have done a reverse dry shake. I’m other words shake with ice, remove ice, then add the egg and dry shake

[@nanayawberko3212]

a plague upon your house lol

[@jornjorn4571]

He says "A full glass is sloppy, not generous, but the last and supposedly best cocktail is literally filled to the brim". What?

[@sergheimocan1356]

The choice of glasses is...not perfect. Should always be a full glass when you make a cocktail!

[@Isaac_L..]

For service a slightly less than full glass is usually ideal so that there's a reduced risk of spilling. Obviously certain glass designs this is more of a problem than others. If it's a martini glass, filling it up to the lip of the glass will almost guarantee spillage, if it's a coup or nick and nora it's a lot more manageable, if it's a Collins with ice then it's not a problem at all.