How to COPY ANY drink from ANY Menu (Reconstruction Menu cocktails)

[@robbierockso596]

As a cocktail bartender, I am always taking pictures of other places cocktail menus, then goin to my bar and re-creating them. I always feel kinda bad, but that doesn't stop me.

[@shooteveryday1841]

I’m just a home cocktail maker, but I have an album of hundreds of menus on my phone. I evolve my favorites into my own. We all stand in the shoulders of giants.

[@admiralstiffplank]

HARD SAME

[@ramencurry6672]

I don’t see what’s wrong with it. It’s not going to stop people from going out. Half the fun of having cocktails is not being in the house and being out….Also it’s not going to steal customers unless maybe if it’s a small city or small town where cocktail bars are very limited

[@johnb3948]

Man lately you've been killing it on expounding on what is actually deep in your head. Love it

[@losingitrush]

💯

[@TheEducatedBarfly]

Thanks!

[@galartsi]

Can you do a longer video where you reconstruct cocktails per audience request? I have a few I tried to remake and failed, and would love to see you go through the process!

[@TheEducatedBarfly]

I can take requests and make a video on 5 or so requested cocktails as long as the person requesting has a list of the ingredients and a reference photo of the drink

[@joel29585]

@@TheEducatedBarfly I second @galartsi would be a super awesome series to have. Cuz this video rocks. I don't think I've seen anything quite like it on any of the other channels I follow too!

[@guywsdv]

@@TheEducatedBarfly Great idea ! Where would you like us to send those requests ? 😊

[@thesaskatchewankid]

I also cast my vote towards more of these videos. I think it could be a really fun string of videos for us to better understand our construction of drinks and what the pros are doing. Thanks, Leandro!

[@galartsi]

@@TheEducatedBarfly How can I send the picture to you? I want to reconstruct the "fallen lady" for then Tales and Spirits bar in Amsterdam. Vodka, Mozart chocolate liqueur, Raspberry syrup, Lemon juice and Dr. Adam's Aphrodite Bitters (although I assume I can substitute it for different bitters if this is an uncommon one)

[@eyespy3001]

Might I add that _most_ (not all) menus will list their ingredients with the most prominent ingredient first and down to the least prominent. This is another helpful tip when trying to suss out ratios. Also, if you’re trying to determine how much of the base spirit (vodka, tequila, rum, gin, whisky, etc.) you should be using, a good rule of thumb is to start with 2 ounces (59 ml) and play around from there by using a little less if the taste isn’t working for you. Very few drinks require more than 2 ounces of a base spirit.

[@makesomedrinks]

That's a pretty great start. I also consider if there's two spirits up front, it could be split base with equal parts of ea

[@admiralstiffplank]

Sometimes menus at cocktail bars will disclose that the default is 2 oz of spirit, unless otherwise stated

[@kutchinka4062]

Usually the drinks specify strengths so if a drink is 15% abv that gives you a hint on the ratio between spirits and non spirits (while taking into account the dilution)

[@eyespy3001]

@@kutchinka4062 Don’t know how usual that is, because I’ve never seen or placed an abv percentage in a menu in my 22 years of working at and going to bars.

[@Cadwallon85]

@@admiralstiffplank that has generally been my experience and if I'm attempting at a reconstruction, I usually guess at the ratio of the first 2 spirits listed in the listed ingredients assuming a 2oz (60ml) volume, especially if it's some sort of Manhattan or Martini variant, and balance from there. Seems to pay off more often than not.

[@admiralstiffplank]

Making simple classic cocktails at home has made me a whole lot more knowledgeable about the world of mixing drinks. The thought process you shared in this video is more or less what I use to select drinks to try at bars/restaurants; it helps me know what to expect. It also helps me better appreciate the variations people come up with, and I want to try them at home too! Though bars a lot of times will use really elaborate ingredients, I can get pretty close with the simple ones I have at home. This is a really really great video lesson.

[@jonathanwilliams1974]

Exactly. Once you know the classics, it's pretty easy to predict the ratios of main spirit, supporting spirit, sour element, sweetener etc.

[@drinkswithdave]

Nice vid. 20 year BT/operator and I like your root cocktail reference. Love your Chan. - I cant get over the "Let me ride" on that menu. It's a mango margarita with a splash of squirt, for $17 + tax. which makes me feel old - lol.

[@karlschu3269]

Love your sessions and this one was particularly educating since you make the statement that ALL cocktails are a variation of 6 root cocktails. SO, going forward it would be helpful if, whenever making a new cocktail, to tell us what root cocktail it stems from.

[@DannyMancheno]

Thank you! I can imagine a decent chunk of us who don’t bartend professionally are here because we have had that one “woah” cocktail that has since had us hooked.

[@TheEducatedBarfly]

Definitely!

[@lewismaclean8849]

Once again, another great recipe and video.

[@Vikkk07]

Hey mate I've been in a restaurant last night, ordering a Coconut sour. It says eggwhite for the foam, but the nexture was fabulous. My cocktail with eggwhite has never been so fabulous. I ask the bartender how he did, he told me that he toast the foam a bit with a torch to "cook" the foam. Should try that ! CHeers

[@gnrnando88]

The challenge here seems to be the foam. You can make this elderflower foam in multiple ways, using xanthan, gelatin sheet or even heavy cream and the drinks profile can be totally different. Great video btw.

[@bldomingo]

Appreciate the root cocktail breakdown - there are two on there I’m not too familiar with, so it’ll be fun to learn and experiment!

[@makesomedrinks]

A great book to learn more about base cocktails is Cocktail Codex. It is one of the most important books on the subject of bartending , I would say it's in my top ten of all time Edit: it's slightly different in Codex, they break it down as Old fashioned Martini Daiquiri Sidecar WhiskeyHighball Flip

[@lewismaclean8849]

I’ve been talking to my fellow bartender at work about potentially having Cachaca in his bar. I’ve brought some into work so my head chef can try it and potentially use the elements of the Caipirinha and make a crème brûlée out of it. Also I would like to know what else I can use Cachaca for. Maybe my bartender friend can make a little summertime drink menu with it as a base spirit/ combination spirit. At some point, can you please do a video talking about the history of Cachaca so I can refer him to it and he will then know what he’s dealing with, and make some incredible cocktails with it. Thanks again and Cheers.

[@samuraydesign]

Very interesting topic. Would like to know more about 6 base cocktail templates.

[@TheEducatedBarfly]

Ok

[@TimBaker]

This is really helpful. I'd love to see more examples in the future.

[@smcarpen]

As a ultra fine dining bar manager I absolutely love your content. If you are ever in Memphis then please drop by Andrew Micheals. I’d be honored to have you sit at our bar and it would absolutely be our pleasure to treat you.

[@kevinpaige887]

This is a great video and so helpful! I have been trying to do this with cocktails for a little while now and this will definitely help me get better at it. Thanks!!

[@evanmaine8019]

Amazing video! Would love to see something recreated from handshake speakeasy from CDMX - absolutely fav bar I’ve been to :)

[@RobertHoover-c4i]

Thank you but heads up! Love love what you guys are doing and have loved the tools forever especially the heavy, weighted shaker that just came out. But in this video I think you flipped or miss labeled the images on the route cocktail graphic. Mostly pointed at the Manhattan and the flip. I know because I took a screen capture to use it for education for myself and my team, but noticed that it looked incorrect. Just giving you a heads up. Cheers.

[@ctwiggs]

Super valuable video that encourages us to bring home some of the magic good bars create!

[@TheEducatedBarfly]

Thanks Chris!

[@RolfReibach]

Reconstructing is a lot of fun! I enjoy making cocktails inspired by my favourite regional dishes xD

[@robdielemans9189]

Making a wild guess based on your last name. So you have a Knödel mit Soße inspired cocktail, or maybe an after midnight Currywurst?

[@horst5798]

@@robdielemans9189 Frozen Currywurst Daiquiri might be the next big thing. Who knows?

[@eyespy3001]

Still waiting on that pizzatini…

[@urouroniwa]

One again masterful editing. Those cuts are amazing! Just want to say it because it's one of those things that's super hard to get right and if you do it well almost nobody notices :-)

[@TheEducatedBarfly]

Thank you!

[@Garrzilla]

This video is awesome! I would love more videos like this.

[@WarUlt]

First step is to make friends with your bartender and just ask for the recipe! I've gotten many cocktail specs from well known bars, it's fortunately more and more rare to find people gatekeeping "secret" recipes. So be friendly, tip well, and ask!

[@admiralstiffplank]

I loved a cocktail so much at a bar in Toronto, I had to ask for the recipe. The bartender was nice enough to share it with me, I never thought she would lol

[@adityawardhana5103]

For 100$ tip i will spill all recipe

[@austinburgess5854]

Fantastic and informational video bro! I appreciate it! Just curious, do you have any further information or a book rec regarding the 6 root cocktails? I have heard of and know most of them, but I would love any further info about where they originally started and how to use those ratios to recreate other drinks? Is just going back and watching videos on those classics in the first place the best course of action?

[@makesomedrinks]

Cocktail Codex is a great book about the root cocktails idea

[@HabitualJoker]

This is incredibly helpful! Good job with this one.

[@TheEducatedBarfly]

Thanks!

[@mmeiselph7234]

Had a sort of Kingston Negroni riff at Death & Co in NYC RHYTHM RUG Rhum J.M. VSOP, Singani 63, Amaro Della Sacra, Dolin Blanc Dry Vermouth, Strega Some of that I would have to order, not easy in New Mexico, lol.

[@brandontrani6583]

Great video, very inventive and inspiring my man

[@mhdawber]

This is an excellent video and something I wish I’d had reference to for a long time! However, with the use of small quantities of liqueurs in daiquiri variations, it is sometimes difficult to gauge whether the ratios are more like a daiquiri- or a sidecar-style cocktail (essentially whether the liqueur element is under or over 1/2oz). Any additional tips on this?

[@AnkurKumar-vi2tn]

Can you do a video specifically on the 6 root cocktails???

[@theshortlong]

This looks great! Could I use a frother for the foam?

[@TheEducatedBarfly]

Possibly

[@MikePulcinellaVideo]

Great episode.

[@BTC_Minarchist]

Hi Leonardo, I think you may have "The Manhattan" and "The Flip" reversed on your root cocktails graphic. Absolutely love your videos and trying out your cocktail recipes! All the best!

[@TheEducatedBarfly]

That might be, will flogg the editor 🤔

[@redfishresources]

I noticed that too. I have learned so much from you! Thank you for all the info. I'm enjoying a much wider array of drinks because of you. I can't get enough of your videos. Love the ones on techniques and basics.

[@bobsbottomshelf]

How far we've come, to be able to reconstruct cocktails rather than keep everything a mystery like Don Beach. There are a few at a Barcade near me that I want to reconstruct, just remember the 2:1:1 rule!

[@themodernshoe2466]

One question I have: if the ingredient just says a fruit like "apricot", does that mean it's just the fruit in there, or could it mean that they could have added the juice, liqueur, brandy, vinegar, syrup, extract, etc of that fruit instead? One cocktail I tried and failed a few times just said apricot and I'm not sure how it was added.

[@TheEducatedBarfly]

Usually when a bar does this it’s because they’re trying to purposely obscure the ingredients. So when this happens the best way to decipher how an ingredient is being used is to experience the original, if you can, and go from there. For instance if the cocktail is stirred and clear you can tell that they’re most probably using apricot Eau de vie or other liqueur, if it’s shaken and thick it could be purée etc. most of the time you’re making educated guesses but if that leads you to the creation of a great drink, I think that’s a win

[@themodernshoe2466]

@@TheEducatedBarfly Appreciate it!

[@blueblood20102]

I haven't done a lot of foams. Do you always put an acid/citrus in your foam? Is thst for structure, or was that a flavor choice here?

[@Ghorda9]

it helps to break up the egg white to make a better foam, it also balances the st germain.

[@admiralstiffplank]

On the Run - Bramble Gin and Juice - French 75 Temperature Rising - Tommy's Margarita Forever Young - Gin Basil Smash but with vodka Mr. T - Margarita Can't Knock the Hustle - Toronto? Dear Mama - ? Let Me Ride - Paloma Double Dip - Old Fashioned

[@geoffreyspagnolo2910]

Man i love your videos, can you do a video about the Roots cocktail please?

[@TheEducatedBarfly]

Yeah I can do that! I’ll get it on the list.

[@paulc1173]

Make one with GIN! Steve (the Aussie) gets drunk on his channel from time to time, would have been nice to see a taste comparison….. LoL

[@timoncellobar]

Hey Leandro, I have a question. The Pornstar Martini and the Cosmopolitan are the only drinks I can think of using Vanilla or Citron Vodka. Really not worth buying if that’s the only thing you need it for. Do you have any other recipes using these vodkas?

[@TorkildKahrs]

I've tried to do this a few times. Works fine when the ingredient list is short, but once there are like two or more liqueurs I'm lost pretty fast

[@gnrnando88]

Try to never overpowering the liquors. Even with tikis I try to keep 1:2 ratio max . For example, if you put 2 oz of one of them, put a max of 1 oz of other.

[@jesseburrito]

I’d like to see a extension video on the 6 root cocktails 🍹

[@kruzfuz]

cocktail bar menus sometimes...see, without actually having the drink and looking at the ingredients, i would have thought it's a mojito/smash variation, something like a bitter bee, because of the mint listed in there. however, the mint is "just" the garnish and not muddled or anything. this leaves me to wonder why the dehydrated blueberry dust is not on there as well. in my opinion, many bars fail in listing ingredients or flavors in a non-confusing way. there are some that would describe a strawberry margarita as "agave, orange, lime, strawberry" while others leave out ingredients altogether to not confuse their customers. i went to a craft cocktail bar once that left out calamansi juice in one drink and a saffron infusion in the other in fear of it being overwhelming. in the end, at every bar that i go to, i ask the bartender for how certain ingredients are incorporated into drink before i order anything. anyway, rant over. awesome video! recreating drink is one of the coolest things about cocktails. tinkering with drinks is very satisfying. cheers!

[@TheEducatedBarfly]

Bars do this as a sort of intentional misdirection to protect their “ip” they know full well that recipes aren’t copywrite-able and fair game as soon as they’re published. To me this is antiquated thinking

[@bugleberryfancam5820]

Feels like fate this was just recently uploaded! I'm not a big drinker but I had something called a Fairy Rust that was so good I was googling around on how to replicate drinks.

[@Zzyzzyzzs]

I think the tricky thing is getting the proportions right. Knowing how the ingredients interact goes a long way, but it may be that the cocktail's crafter has a very specific idea that deviates from what you'd expect, e.g. if you handed me that ingredients list with no context at all, l might decide to make it less fruit-heavy and more spirit-forward, so maybe l'd up the amount of vodka and drop the fruit. I would think, even having had the cocktail, reproducing it would take a fair amount of experimentation. And this is just a simple cocktail; l've had some extraordinarily complex ones with bespoke syrups and odd ingredients like kola nut extract or pickled sausage brine. Stuff you'd need to acquire then play around with, prob going through a ton of trial and error until you got the balance right/accurate to the actual recipe.

[@brandontijerina7816]

You said both lemon juice and lime juice in the recipe. Which is it? Also is there another way to give it that foam texture without that tool?

[@TheEducatedBarfly]

It’s lime

[@ArchIllini]

Is it just me or are the pictures of the Manhattan and the Flip mixed up?

[@Sorroris]

I haven’t used a foam Machine is there a reason you would have to use two canisters rather than one?

[@TheEducatedBarfly]

to get the correct amount of pressure. You might be able to make small batch with a smaller isi whipper and only one cartridge.

[@therinsig]

You got Flip and Manhattan mixed up on your Root cocktails graphic!

[@TheEducatedBarfly]

Oops! Didn’t catch it! Happens sometimes

[@therinsig]

@@TheEducatedBarfly All good! Love the videos!

[@gil7riviere]

2:07 I got the impression you used the Flip image for the Manhattan and vice-versa...

[@TheEducatedBarfly]

It was an editing snafu that we missed unfortunately

[@MrHavy09]

Would the “Last Word” be a root cocktail?

[@TheEducatedBarfly]

No the last word is based on the Daisy

[@Eduardo-VS23]

how is made The Flip?

[@als.2983]

Menu called-out mint. I assumed that implies muddle some mint. You used mint as a garnish. What clues did you see that led you to the garnish path?

[@TheEducatedBarfly]

I went to this restaurant and experienced the cocktail first hand. There was no mint in the body of the cocktail

[@christianschniering8524]

How did you know it's 1.5 oz Gin, 3/4 oz Agave, etc.?

[@Quintinohthree]

Standard sour ratios are 2 parts spirit, 1 part sweetener, 1 part sour component, 2:1:1. There are variations on the template, adding or removing quarter and half parts, but that's the baseline.

[@TheEducatedBarfly]

Yes always try baseline ratios then dial those ratios in until you either have what you want or recreated the drink from taste but having those ratios is helpful.

[@wallyj2000]

My Wife and I always just ask the waiter or waitress if they could please get the drink recipe from the bartender and they always give it to us. done it countless times I even ask for what brand's of liquor and all the ratios, they have never said no, we can't give it to you. Remember the answer will always be no if you don't ask.

[@wobblytreehouse]

you can just ask the bartender for the recipe! if they aren't a jerk, they'll give it to ya ; )

[@TheEducatedBarfly]

not always, but yes, you should ask. But in case you can't get it, now you know what to do :)

[@cyoungner1a2n]

Lol or just ask the bartender if they don’t mind sharing the recipe

[@TheEducatedBarfly]

You can but sometimes you don’t have the opportunity. And if you want to learn something this is a worthwhile exercise

[@cyoungner1a2n]

@@TheEducatedBarfly for sure! Would definitely encourage people to ask too. I see more bartenders/establishments being transparent about ingredients and recipes and often happy to share them.

[@jtrammell1]

I’ve asked a few times. Usually the bartender is cool and allowed to share the recipe. Once I was shut down. I was able to acquire the ingredients and get a pretty close reconstruction; I’ll always wonder whether I got it quite right. All said, I’ve done three reconstructions, and enjoy the specs I’ve come up with. That one will always nag me, though.

[@cyoungner1a2n]

@@jtrammell1 never understood why a bartender would shut down a guest like that or not want to share. I hate that that happened to you. Coming from the perspective of former professional/cocktail bartender. If someone loves something so much they want to make it at home, that’s awesome and what it’s all about. Why wouldn’t we share that passion. Lol if a bar thinks someone making it at home is gonna ruin their business, they’re in the wrong business. AND - if anything, that level of hospitality will get people to come back to learn more from you and to try new drinks on your menu.

[@jtrammell1]

@@cyoungner1a2n yeah, it felt a bit… stingy. It was a seasonal, proprietary drink on the menu, and was apparently quite popular; I was told that many people had asked for the recipe before me. I wondered whether the bartender thought this might be the drink that would help him make his mark on the cocktail world, but that’s just speculation. Anyway, I’m always grateful for generous bartenders willing to share their knowledge. 😊

[@hikingmando]

Kind of saying a lot of nothing in this video. Mentioning the 6 root cocktails but not actually detailing how to use that info - not helpful.

[@TheEducatedBarfly]

kzbin.info/www/bejne/mae0q6KHYrFjbsk

[@reggeckmann3993]

Always great!!

[@jamesclark6142]

Have you thought about dong a series around the 6 root cocktails. I bought the "Cocktail Codex" by Day and Alex a while back and thought it was fantastic!

[@TheEducatedBarfly]

did you watch this video? kzbin.info/www/bejne/mae0q6KHYrFjbsk