I'd be interested in watching more videos about experimentation or substitutions in cocktails
@insomniacsupremacy8 ай бұрын
Do more of those types of videos. Great format.
@DanielGarcia-hk5lh8 ай бұрын
For those of us who have limited Amari in Kenya, the idea of breaking them into Mild, Medium and Strong will be very helpful. Asante sana!
@361Openwounds8 ай бұрын
Wow man... Thanks for helping me find more uses for my beloved Braulio! The color in your cheeks was outstanding!
@ChristopherOdegard8 ай бұрын
I've done similar amaro substitution experiments at home. For the Paper Plane, we find Amaro Meletti in place of Nonino to be an excellent (even preferred) variation.
@roberthemstreet80648 ай бұрын
I use Meletti at home and think it works beautifully
@kerbyt8 ай бұрын
I've been doing Montenegro paper planes for some time, and I totally agree with the tasting notes. Awesome video!
@GlenAndFriendsCooking8 ай бұрын
I love substituting 'similar' ingredients in cocktails to see how it works out... I often like the sub version Vs. the OG .
@hansolzy7 ай бұрын
First time I tried a Paper Plane I could only find Montenegro so I tried it with that and loved it. Actually became my new fav cocktail at the time. Recently I was finally able to get a bottle of Nonino and was surprised I enjoyed the Montenegro version better. Maybe the lemons were not as good or something. Anyways, perfect video! Just the type of content I'm looking for. I'm gonna try another Paper Plane tonight.
@HomeBartendingJourney8 ай бұрын
When you mentioned the importance of matching the sweetness and bitterness, it got me thinking... That's a great point. I would be really interested to get a Brix value for various amari, and then use a gentian root tincture to bump up the bitterness as needed of similar amaro. As you say, it's obviously not perfect in terms of the flavor profile, but you could probably start with something in a similar category (alpine, fernet, etc) and make some tweaks in the sweetness and bitterness categories. I watched a Simone Caporale seminar recently where he was quoting Brix values on Campari which are much higher than one would expect, due to the bitterness. But if you've sipped Campari before, you know that the sweetness does really come through while it's in your mouth and the finish is really where you notice the bitterness most prominently. Great video!
@yyyyyk8 ай бұрын
This was an excellent video! I love substitution comparisons because, like most people, I don't have all liquors at home, so I substitute frequently, but then I wonder if what flavor differences I'm missing out. Thanks, Leandro!
@TheDrCork8 ай бұрын
You definitely can! Results may vary though 🙂
@csongorkakuk58717 ай бұрын
0:52 Now that's a sound I haven't heard for a long time! Takes me back to the old days of getting a sudden call from parents while playing games on Win XP on my old PC haha. Anyway, very interesting, and indeed long awaited video! As someone who's trying to maintain/ build a hobby-level home bar with very minimal space it's a hot topic how to sub amari for one another! Trying to be minimalistic but amari + bitters is already my widest collection of alcohol categories.
@kevind.33898 ай бұрын
2:06 For a funny hair flip I randomly noticed. On a serious note, this was an awesome video! I love the cocktails you chose to showcase. I am very interested in making the last 2 cocktails and will definitely be trying the Montenegro Paper Plane since Nonino is expensive. I would never have thought of categorizing amaro on bitterness but it was very cool to see the results.
@TeamTimeRiders3 ай бұрын
I’ve only had the amaro Montenegro paper plane, but man, is it a fantastic drink. Something about how the Montenegro comes in underneath to add so much complexity and depth of flavor.
@barstoolbanter72128 ай бұрын
I like this format. I'm a big fan of amaro because they are so often unique. One of my favorite things to do when picking up a new amaro I've never tried is to taste it plain, put it sort of in a category (is it similar to fernet or averna?) and then sub it in a cocktail. So, basically exactly this episode. Cheers to more experimentation!
@bricelangston86348 ай бұрын
I am definitely grateful you made this video. Comparing a panel of substitutions is great content. This past Christmas I had the paper plane, flannel shirt, and Black Manhattan on the menu. I sub Amaro ninio for Averna amaro. The Black Manhattan was a "hair" sweeter and lighter. I couldn't tell the difference in the flannel shirt.
@SandstormGT8 ай бұрын
Great episode. I've always had a very basic understanding of amaro's but this helped elevate my understanding! Can't wait to move on from sweet vermouth in my Manhattans and try Averna!
@danas19238 ай бұрын
You can definetly see a different colour in your cheeks with the last drink from all that tasting!!! :) Great and infomative video - thanks!
@alecambrose1516 ай бұрын
Such a cool format. Masterfully done!
@kidyuki18 ай бұрын
I'm just a few minutes in and I already like where this is going. Good idea with categorizing based on sweetness, bitterness, etc.
@arcturus80168 ай бұрын
Loved the video, been collecting and playing with Amari recently... glad to see I wasn't the only one who saw the switch at 2:08 into an alternate parallel universe 😂... mirrored, backwards, 'darkside'... the Barflied Educator?! 😆
@Ensorcle8 ай бұрын
Awesome episode. I've always wanted to know this!
@naveendurga38938 ай бұрын
omg thank you so much for this. I have been trying to understand this for the past year! Love it
@downtime2128 ай бұрын
Really enjoyed this video
@peppersmind8 ай бұрын
This type of video was awesome and fairly informative on how a take on one ingredient can change the cocktail and creat variety 🎉
@SuperStarr8178 ай бұрын
Not a lot of Amaros are available where I live, so I've been waiting for this video!
@nicktheflybradley8 ай бұрын
Hi Leandro, what an interesting post! I have Nonino, Averna, Melletti, Montenegro Amaros, Cynar, Fernet Branca and Branca Menta. Since starting my cocktail making, I have tended to buy the bottle for the drink, rather than subbing or omitting a specified ingredient. Hence, I have a sizeable bottle stock. I am now 2.5 years retired so funds are no longer there to buy every desired bottle. That is why this video is so good. Nick from York
@dave0116798 ай бұрын
I’ve run similar substitution experiments at home. Mostly because of cost. As long as you’re not going way towards the opposite end of the bitter/sweet spectrum, almost anything will work. It might not be an exact version of the cocktail you’re trying to make but it’s still a balanced and tasty drink.
@lewismaclean88498 ай бұрын
Another awesome video and great concept.
@ShuWii8 ай бұрын
I think for the paper plane, it comes from the excellent last word format (more than the sweetness/bitterness) of 1:1:1:1, base spirit, citrus, sweetening liqueur, herbal liqueur.
@LemonMeIon8 ай бұрын
Yes it’s a riff of a last word. Though I prefer 1-1-1-3 as a fan of drier drinks.
@ShuWii8 ай бұрын
@@LemonMeIon yeah my observation isn't about highlighting it as a riff, but is just that as the paper plane and many other drinks come from the root/format/template, that format itself may be a "confounding variable" to the amaro replacement test. The format itself just lends itself well naturally for almost all subs that fill the role(s). I think at this point the last word is its own category (like Old Fashioned s, Sours, Daisies, etc.)
@barstoolbanter72128 ай бұрын
@@ShuWii I agree, the Last Word should definitely be considered it's own category. There are so many variations and many of them are just as good as the original and many are pretty famous in their own right! Last Word, Final Ward, Paper Plane, Naked and Famous, Division Bell, Closing Argument, the list goes on!
@ShuWii8 ай бұрын
And to be clear my note is more of a testament to the Last Word ratios and ingredient types, rather than a criticism of the experiment or methods.
@LemonMeIon8 ай бұрын
@@ShuWii I think calling something a riff implies it matches another cocktails format, but important you noted that you can’t substitute just any amaro; It must match the balance of sweetness and herbaceousness. In my opinion, the Mai Thai also deserves its own category because of the unique texture and flavor of orgeat (assuming it’s a good quality). Some bartenders have been substituting almonds for cashews and macadamia nuts. Drinks like the Artichoke Hold, Bitter Mai Thai, or Strawberry Fields (Elise Godwin shared by Steve the Bartender) are further set apart by adding that bitter element whilst maintaining balance.
@jrob97828 ай бұрын
This is a really great experiment. Super interesting. Thanks!
@DougTooley8 ай бұрын
By coincidence I did an A/B test of the Artichoke Hold with Cynar and Averna, just yesterday. We (my wife and I) preferred the Averna version.
@thesaskatchewankid8 ай бұрын
Another great episode, Leandro! This is kinda where I'm at mixology wise in my bartending. Eventually, I'd like to understand the chemistry behind why certain pairings work so well and create more cocktails with local ingredients. Your breakdown of the cocktail, approachable understanding and execution never go unnoticed. You got me into this craft and I'm always happy to come back and learn some more. Cheers!
@thesaskatchewankid8 ай бұрын
I don't think I've seen your orgeat recipe... But that sounds great.
@johnmangels79448 ай бұрын
Thanks so much for this episode, Leandro. I've been appreciating and experimenting with Amari more and more lately in cocktails, and coincidentally just picked up a bottle of Vecchio Del Capo last week.
@LT_Campari8 ай бұрын
I was just pondering if I should get Amaro Nonino online or the Amaro Montenegro from my local liquor store for a my paper planes! Great video as always.
@Petrosman8 ай бұрын
Thank you for doing this. Sometimes it's hard to get every bottle of different liqueurs for cocktails, and Amari are a rabbit hole of liqueurs. I have an opened bottle of Averna that I don't know what to use for, and this just gives me an opportunity to use it as a sub for Cynar or Ramazotti in different drinks. Same with Amaro Nonino.
@barstoolbanter72128 ай бұрын
Another fun experiment if you like Amaro is to sub curacao or Cointreau for Averna, it still adds a lot of orange flavor but with the added depth of some bitterness and herbs. An Amaro whiskey sour or margarita really works, and a lot of tiki drinks work as well.
@Petrosman8 ай бұрын
@@barstoolbanter7212 huh, that's interesting. And the lower ABV is ok? I should try it...
@barstoolbanter72128 ай бұрын
@@Petrosman It doesn't make that big of a difference usually because it's such a small quantity, usually about a half ounce or so in most drinks.
@ericwinter45138 ай бұрын
Growing up in Maine, I was certainly aware of our local soda Moxie, but I maybe only tried it once and wasn’t into it. Got bit with the cocktail bug during the pandemic, largely inspired and informed by your channel. My recollection was that people described Moxie as having a somewhat medicinal taste, so having acquired all of these new flavors, I decided to give it another go. I tried it, and I was like holy crap, it’s amaro and soda!
@ericwinter45138 ай бұрын
Leandro, if you can get your hands on some, I’d love to see it incorporated into some kind of cocktail if you have any ideas.
@joem32118 ай бұрын
I hit the like button without even watching because I knew this was going to be great! Nice work and please make more Amaro sub videos. I'm going to try the Amaro Montenegro Paper Plane ASAP. I've used Amaro Meletti in the Plane and it's pretty tasty.
@bob___8 ай бұрын
Great topic, and well understood by any American who has wanted to make a Brooklyn
@ogreenius8 ай бұрын
I think this is a great way to break it down! Levels of sweet and and bitter seem like the critical aspects of amari for achieving *balance*. The rest of the flavor is what they bring uniquely to the cocktail. So if you can classify them reasonably consistently this works great. You can of course measure Brix for sugar content, which can approximate perceptions of sweet (with some confounding factors like actual flavors that taste sweet, e.g. licorice, chamomile), but I'm not sure there is a way to directly measure perceived bitterness. 🤔
@MikePulcinellaVideo8 ай бұрын
I know this was a lot of work but this was great!
@hiki28538 ай бұрын
guessing just from the thumbnail, but I'm 99% sure that's an Averna Paper Plane just by the color. I only know because I can't find Amaro Nonino anywhere around here!
@bobbarron19208 ай бұрын
I love Amari, so I really enjoyed this episode. The problem with Amari is that there are so MANY of them. Unless you’re a fanatic or an Amaro bar, there’s no way you can have them all. I have a decent collection, maybe 25-30 and have been fascinated with tasting and comparing them. I have been looking (in vain) for a comprehensive chart that gives substitution info across the entire spectrum of Amari. I don’t think such an animal exists. Your idea of grouping them as mild, moderate and strong is one way to approach the confusion. I think this works better at the milder end because the “strong” examples are so wildly different from one another. I have come up with a few pair that I think are very similar to one another, especially in a cocktail. If you had an expert do a paired comparison of the neat liquids, I’m sure they would note differences, but I think the presence of all of the other cocktail components masks some of the more subtle flavor details. I think Meletti is an excellent sub for Montenegro, Bigallet China-China is almost identical to Cio Ciaro and Braulio is almost identical to Averna. The last one surprised me, but I repeated the comparison several times and confirmed it (at least for my palate). I would love to undertake the project of constructing a comprehensive amaro comparison/substitution chart, but the person I live with would probably harm me if I bought another 50 bottles of amari, so it might be inadvisable. 😂😂
@phillipvick69738 ай бұрын
Loved this episode. I'd also be interested in an episode that compared the amari in this episode to some of the Spirits Direct amari & liqueurs from Total Wine.
@phrides8 ай бұрын
I've played this game in my home bar. I like the families you used. That Averna/Cynar sub doesn't always work-out so well with the lower alcohol content of the Cynar sometimes not holding-up its end of the bargain. I can see where substituting in the direction you did, going for the stronger Amaro in a Apertiki drink, works. (After all, what's more tiki than creating ever stronger drinks in that sweet, sour, and spiced family template?)
@Asopotaan8 ай бұрын
Great episode. Excited to try the Averna-subbed Artichoke Hold ❤
@gauthamseran8 ай бұрын
The bittersweet flip!
@0zozozoz8 ай бұрын
Ended up splitting the fernet and zucca and man it’s good. Added a lemon spritz and 3 drops of ango.
@UnabashedNerd8 ай бұрын
Hey I think you've got the old bottle of averna, nice! The newer ones are made sweeter. Great vid too
@margefoyle67968 ай бұрын
I was in Austin for the eclipse and I went to a fabulous bar called In Plain Sight (sister bar to the speakeasy around the corner). The amazing bartender (Finn) made me a last drink that seemed a riff on the Color in your Cheeks based on me asking some questions about bottles at the bar. His drink used Condesa gin, Braulio, and coffee liqueur (I missed which one), lemon, and egg white (i think that was it - I got distracted while he was making it). It was A-mazing!
@DR-eh5ix8 ай бұрын
In love with paper plane and Nonino. Recently though I was surprised by a bartender’s take on the paper plane using mostly Montenegro and a bit of Averna that played quite well. Any thoughts on mixing different Amaro to bring in multiple notes?
@Leobs19968 ай бұрын
Awesome video idea! Doing an amaro montenegro paper plane as soon as I get home
@lewismaclean88498 ай бұрын
I just had a amazing drink that was called a Bird On A Wire. Evan Williams Bourbon, Angostura, Averna, Maraschino liquor, Lemon, shaken served over pebble ice with a clove studded Lemon twist. Do try it sometime. Keep up the great content Leandro
@lewismaclean88498 ай бұрын
Thanks for liking this Leandro.Quick question does Marius have a favourite drink that you've made for him?
@MrHavy098 ай бұрын
Mild Amari is definitely my sweet spot. Nonino being my favorite & Montenegro my 2nd Favorite
@tj66758 ай бұрын
Interesting video, I like the way you picked the amari to sub
@cdsprech8 ай бұрын
My favorite bourbon cocktail! What a great choice to experiment with.
@davidbeckett15658 ай бұрын
A top video which could be part of a series with different substitutions. It would be interesting to see how an Artichoke Hold with Zucca Rabarbaro (making a Rhubarb Hold) would be for people who really like rhubarb.
@Sunscorpio8 ай бұрын
Ohhh man I loved this one. More please!!
@andrewyarosh18098 ай бұрын
Meletti is sooooooo sweet.
@thefunkstone51538 ай бұрын
Brovo Uncharted Rhapsody is an amazing Green Chartreuse alternative!
@maitaioneon8 ай бұрын
Great video. TL; DR: sure, you can sub one amaro for another, but it will produce a different drink. One must consider sugar content, flavor profile, and bitterness to balance the final cocktail. Just be willing to accept another variation, and be open to the idea that it might inspire you to buy the original product as specified in the recipe to create the original drink.
@Pkeane048 ай бұрын
I really wanted to try a paper plane and my local liquor store didn’t have Amaro Nonino. I have been making them with Amaro Montenegro. It’s my favorite cocktail.
@TheDrCork8 ай бұрын
Amaro Gentile Mazzetti also works well
@RichardHamiltonIII8 ай бұрын
Very similar thing happened to me, but with Vecchio. I still haven't made one with Nonino! I did buy a bottle to try the original recipe, but Vecchio is excellent in that drink (and half the price!).
@bamf11068 ай бұрын
Same! I've actually never had a proper Paper Plane to compare but it's so good with the Montenegro that I'm not too upset about it
@johnb39488 ай бұрын
Braulio, tried for the first time on St patrick's day (oddly enough), delicious!
@Lui_Fern8 ай бұрын
Man talks about how difficult it would be to make this video and then absolutely kills it throughout 😂. Such a great video my friend! Also the Hunt + Alpine Club is one of my favorite bars on this planet.
@jonunciate701818 күн бұрын
Sometimes I replace Campari with Averna. I find that Averna has a deeper, richer flavor that goes especially well with a drink that involves coffee and/or chocolate.
@StevetheBartender_8 ай бұрын
Immediately added to my watch later list 🙌
@levijames20558 ай бұрын
Hey Steve, it's later!
@levijames20558 ай бұрын
And midnight but whatever
@johnnietrollker95198 ай бұрын
Damn, the switch of perspective at 2:09 nearly cost me my sanity :D
@margefoyle67968 ай бұрын
Me too! I'm paused during my first run-through to make this comment, then realized I couldn't be the first. Marius, why???
@BlackDaiquiri8 ай бұрын
I actually make my Paper Planes with Averna. Color’s nothing to write home about, but it’s damn sure tasty.
@chipsclassiccocktails14588 ай бұрын
That was really interesting! Thanks
@sammcpeak68548 ай бұрын
Now this is a video I have been looking for!!
@andrewcurreri25438 ай бұрын
I made an excellent paper plane with China-China instead of Aperol--an unexpected substitution but it will be my go-to recipe until I get another bottle of Aperol.
@nancycampbell79596 ай бұрын
Question pertaining to Amaros: I believe you once made a cocktail whose specs included Lucano Amaro. I didn't put it in my black book, because it was un-find-able where I live. But I actually got some today, and would love to try it. Does this ring any bells? Faint hope, I know, but thought I would try.
@Zzyzzyzzs8 ай бұрын
I find amari to be especially challenging to get into, as there really isn't a consistent thread through the immense variety. With other big families of spirits and liqueurs (wine, rum, tequila, whisky etc) there isn't really massive variation between closely-related types, e.g. white wines tend to all taste very similar, the only big differences being oaking and dryness; a Chardonnay grape grown in Chile will taste imperceptibly different to one from France for most people. For things like whisky, there is more variation, but once you know your "families" (bourbons, Islay, scotch etc) you can find the obvious themes within them. With amari, apart from them being herbal and somewhat bitter, there is huge variation from brand to brand with almost nothing to relate them. You could go one valley over from the last one and their amaro would have a totally different make-up and a totally different herb emphasised. It really requires an encyclopaedic knowledge of all the varieties and that becomes intimidating very quickly, esp if you have to buy them to know them and any one bottle is not cheap.
@collectivenorth21658 ай бұрын
Montenegro is my go to for paper planes! I prefer it so much more
@petersallay52218 ай бұрын
What is with the mirror image transition at 2:15?
@margefoyle67968 ай бұрын
I would put Meletti in the mild category. Do you agree, Leandro? I think that's the only one I have that you didn't talk about.
@rushcarlton8 ай бұрын
0:25 … $20 says Leandro still has an “Oh I forgot such and such” moment during the video!
@nathant23098 ай бұрын
Fun video! Bit of an abrupt ending though
@CookingWithJackDaniels6 ай бұрын
I see subbing Amari VERY similar to subbing whiskies. When you sub a different type of whiskey, you get a similar, but distinct, different cocktail
@kidyuki18 ай бұрын
Fernet is so dry, the other two "strong" amari were bound to make a cocktail that was too sweet (nothing that can't be tweaked, of course). On the other hand, the Paper Plane segment is about to convince me to run out and buy a bottle of del Capo.
@ProtoAdamification8 ай бұрын
Would love to see a video that’s all just obscure amari and other uncommon ingredients
@timnagy24118 ай бұрын
Been subbing Montenegro for a couple years with rye instead of bourbon in my Paper Planes
@seba_stiano8 ай бұрын
I clicked this video expecting interesting insight on amari in mixology, didn't expect it to derail me into a multiple hour long nostalgia trip on CRT and analogue television due to the cellphone interference sound at 0:52
@TheEducatedBarfly8 ай бұрын
Easter egg!
@mohrstephen8 ай бұрын
I'm going to call the Averna Artichoke Hold 'The Sicilian Chokehold'.
@nancycampbell79598 ай бұрын
How would you characterize Amaro Lucano in terms of these 3 categories?
@LiquidArtist-04 ай бұрын
Same question here as I just got a bottle today. Did u figure it out?
@nancycampbell79594 ай бұрын
@@LiquidArtist-0 Nope :/ Anyone?
@LiquidArtist-04 ай бұрын
There is a bottle of amaro Lucano on the table which category is it ?
@NightSkyJeff8 ай бұрын
I once spent a week or so making paper planes with every amaro I had on hand. Most were bangers, to be honest.
@swright56904 ай бұрын
What glasses are you using?
@natrick8 ай бұрын
Wondering why you guys mirrored the camera shot at 2:08 😂😂
@Gilthwixt18 ай бұрын
Literally bought my first Amaro this week and compared it to another Amaro my boss bought using Paper Planes yesterday. The timing of this episode is a day late and $30 of bad Amaro short 😭
@LiquidArtist-04 ай бұрын
Which one did u get ?
@charlesbarker85228 ай бұрын
I swap all the time. Paper plane with Montenegro, Pineapple Amaro, Dente De Leon, etc.
@marchina19668 ай бұрын
Fun fact, in argentina fernet is not considered an ammaro, well argentina's food regultaions, is considered an herb liquor than an ammaro
@stevecammett649629 күн бұрын
Do you have to refrigerate amaro after opening
@TheEducatedBarfly23 күн бұрын
no, unless it is wine based, then you have to.
@LoriBeehler8 ай бұрын
I’d like to hear more about your orgeat recipe with amaretto. That pastry was a tease😊
@jpcampbell8 ай бұрын
More amari content please
@catchhurst33306 ай бұрын
Why would you flip the screen at 2:05 & force me to go crazy ?
@lttrbox8 ай бұрын
After years of following legit orgeat recipes, I now just blend a chunk of white marzipan with boiling water and a pinch of salt, until it's the right consistency and add cognac and orange flower water. 10 second orgeat with awesome flavor :)
@roncox54808 ай бұрын
What about a paper plane with averna???
@drexy13008 ай бұрын
the phone call audio interference sound brought me back
@mzh12188 ай бұрын
I was just wondering earlier today if Montenegro would work in a paper plane.
@richardcarr28908 ай бұрын
Anyone else think that Amaro Montenegro reminds them of Thrills gum?