Modern Classic: Trinidad Sour

[@IrishViking94]

Please don't get a new shirt. That whole in the armpit and the dog made this the most authentic thing I've ever seen.

[@joshuamarcia86]

The dog is super cute.

[@fayfayb06]

I'm from Trinidad and we use Angostura bitters for everything. Bitters and soda water for stomach ache. Bitters in your juice. Didn't realise how much alcohol I was drinking as a child 😂

[@TheEducatedBarfly]

haha, yeah it's pretty alcoholic

[@andreavisentin5402]

That's interesting

[@applepie8645]

Just made this and added an egg white. Made it even better. Beginning to think that egg whites are like the bacon of cocktails.

[@psilocybemusashi]

exactly don't let the vegans and the hipsters know.

[@nickwatchessports]

Great cocktail, and one of my favorites all time. I've sometimes seen this cocktail done with eggwhite, and garnished with a nice little piece of star anise.

[@lukehoward4182]

One of my new favorite you tubers ,love your stuff man,great work!

[@TheEducatedBarfly]

Luke Howard thank you so much!

[@SenanByrneVine]

This and H2D are the best channels for great cocktails!!

[@TheEducatedBarfly]

Thanks Senan. Appreciate the support.

[@ultrazerglings2233]

Just made this, and like; wow! The unique color, and totally unique flavor profile just make it a really cool drink to make. Probably worth the roughly 5 dollars of ingredients I used to make it, gosh, definitely not an every night bev.

[@jacksonselvidge9766]

This is one of my personal favorites that I make a lot at home, however egg white definitely helps the mouthfeel and rounds out some of the sharpness of the angostura

[@ellisfield159]

Love the videos man and i think it may be time to retire that shirt unless its your favorite shirt. Because i think i saw a couple of holes under the right arm.

[@TheEducatedBarfly]

Ellis Field you did and it is. You see my issue right?

[@ellisfield159]

The Educated Barfly absolutely and you should keep it forever. I understamd the power i have a favorite pair of shorts and my girlfriend has tried getting rid of them twice tuff chance the shirt lives

[@Dogster6]

Lily was great

[@irashidov]

4:23 lol

[@largegoop]

Because of how strong the herbal taste is in bitters it can be a very acquired taste in such a large amount. Typically I think a nice balance is 1oz of Amaro di Angostura, which is a liqueur Angostura made based heavily off of their Aromatic Bitters. As opposed to rye, just for the sake of the name of the drink, I use a dark aged rum, like Angostura 1787 or 1824. First hearing about the Trinidad Sour a while ago I thought it was weird that Bitters was the only Trinidadian ingredient in it, being from Trinidad and Tobago myself. Finding a way to make the drink more local was fun though. If don’t like rum you can always try scotch, it gives it a very different taste but definitely works, especially since Scotch (specifically Johnny Walker Black Label) is one of the most popular spirits here next to rum.

[@TheEducatedBarfly]

Thank you for that information.

[@HaydenHarrison412]

Amaro Di Angostura is a wonderful product. I highly recommend it.

[@stefanopassiglia]

I made it last night - used Knob Creek rye instead of Rittenhouse. Amazing cocktail. Very expensive to make though, as that much of Angostura is already like 5 euro worth. But it's a surprisingly good cocktail.

[@tma1339]

In Brasil this amount of Angostura would be more like 20 euros, meaning: Im not trying this one

[@bornetocrywolf5965]

Just made the egg white version. That is one tasty cocktail. Good anytime but it, to me, is a nice autumn drink.

[@sandrales1351]

"Lilly! I'm just shaking a cocktail!" Hahaha!! If she would at the very least bark in the background of every video, I would be so happy! I love dogs

[@TheEducatedBarfly]

Sandra Weeden Lilly is amazing

[@lewisjones996]

I made this subbing rye for smith and cross and really liked it. Still has the bite but the rum funk with the orgeat made it taste a lil tiki.

[@renaudduquette7238]

Hey by the way for the people who say they hate it when it takes you multiple time to unlock your tin, it actually does the opposite to me. I love seeing you struggle a second to open it exactly like I do when I use my good tin on tin.

[@charlesgoodman3358]

This was one of my favorite drinks

[@jacklauder8226]

Does the whisky have to be rye? Can Canadian club, for example, be used?

[@TheEducatedBarfly]

Canadian Club is basically rye it’s mash bill includes Rye, Rye Malt, Corn And Malted Barley

[@jacklauder8226]

The Educated Barfly-I have a new drink to try this evening. 👍

[@wafflehouseco]

Just saw a video of Giuseppe making this drink and he said it’s lime juice so I made it with that first and it’s good! I’ll try the lemon spec next and see if there’s even a noticeable difference behind the wall of angostura

[@Barprints]

Actually only had this cocktail recently. I gotta say I really like it.

[@MikePulcinellaVideo]

Trying this tonight!

[@The_Other_Matt]

Picked up some orgeat for the first time last weekend and I've been going back through your videos looking for cocktails to use it in. I had just barely enough Angostura left to make one of these. Quite good. I'll need to try it again with a stronger rye as I only have Old Overholt at the moment.

[@TheEducatedBarfly]

If you like Orgeat, we'll releasing a video on how to make it at home.

[@The_Other_Matt]

@@TheEducatedBarfly Very cool. Just watched that one. I will have to try it some time.

[@angel2of7death]

Great vid - awesome cocktail! Would be cool to see you make a gin basil smash or Spanish coffee one of these days. Keep up the great work! Cheers

[@laurencestemarie]

The other side of the bar spoon is it usually a ice breaker? When it's not a pestles of course

[@TheHouseCommunity]

Tried this one yesterday. My god is this coktail tasty

[@Mr.Abreu.76]

Today I learned that bartenders need to be paid more. They spend all their money on booze and can't buy shirts.

[@TheEducatedBarfly]

J Alberto Abreu haha! Not too far from the truth!

[@LordRunolfrUlfsson]

(3:30) I'm thinking that you could have left the ice block in the bowl and jabbed it with an ice pick.

[@davidhicks5482]

We have a couple of local Middle Eastern grocery stores. They have several different brands of Orgeat. I'll give some a try.

[@Barprints]

That sounds awesome. Did you ever try any different ones? Curious to see what works well

[@TXGhost91]

Lol at the shirt my man. AND I’m happy you blur out the shake face, I always find when I’m shaking a drink it is the most awkward making eye contact with someone haha.

[@Unpacked_Mind]

Watch the ‘Japan’s greatest bartender’ videos for the creepiest shake face imaginable.

[@cnhoffman]

Lily was as excited as I was for this drink. Are there viable rum options to substitute the rye? Maybe Smith and Cross?

[@TheEducatedBarfly]

CNHphoto yeah use smith and cross or any other overproof rum. But darker rums work better

[@matthewpattinson1955]

I have seen both 1 oz and 1.5 oz for this cocktail. Have you tried both? What was the original?

[@OsamaTheMamaLama]

So much going on in this episode.. I love it! hahaha! :D

[@Shingorani]

can you redo this video with tasting notes? that would be awesome

[@schubertuk]

Agreed - I was very disappointed there was no tasting experience for such an unusual flavor combo!

[@Paxevo]

Great video and channel. I mean this in the best possible way. Your videos have a very Julia Child thing to them. Respect.

[@OakAndAge]

I had one of these for the first time in my life tonight. And then I had two more. Now I'm nice and hammered, and I gotta say, this is like angel piss on my tongue. Just absolutely freakin' delicious. I need to make this.

[@GrumpyCoffeeBean]

I can't say I'd call it an attractive looking drink but I like it more and more as I sip. Definitely not for everybody but it is interesting. Will try to make it again for sure.

[@Barprints]

I felt the same way. Only attempting it after I tried taking a shot of bitters after seeing that on another channel. Was pleasantly surprised.

[@HaydenHarrison412]

What do you think about using Amaro Di Angostura instead of all that bitters? 🤷🏽‍♂️

[@Showmeyourtitties]

I had this last night with the Amaro di angostura. It was incredible. And the orgeat used was actually carrot orgeat. Phenomenal drink.

[@ab8761]

After taking that dasher top of the angostura bottle - can you put it back on or is it destroyed?

[@TheEducatedBarfly]

It goes back on easily

[@ab8761]

@@TheEducatedBarfly Cool, thanks man!

[@b0ssbeerreviews83]

This is the wildest cocktail I’ve made. I used 1oz Lime and Cruzan black strap rum instead of whiskey and an egg white, tho.

[@brooksrownd2275]

Cruzan blackstrap is an interesting choice. (and I just ran out of it, dang it) I used Plantation OFTD in mine - super flavorful.

[@b0ssbeerreviews83]

@@brooksrownd2275 I’m Canadian so I love the maple flavours of Cruzan. Balances out the Angostura very well. More approachable for a wide audience, too... other than the price of making it 😂

[@Barprints]

That sounds awesome! I'll definitely be trying that!

[@tylers4661]

I’m gonna have to try that!

[@sloppyeric1]

Do you ever make this with an egg white?

[@Alex-wi3vd]

It would help to drink it and letting your audience know what it tastes like. Just saying.

[@TheEducatedBarfly]

We have a separate video called the Tasting Notes, but we might integrate that section in to the tutorial and make it a longer video.

[@PedroStaziaki]

Is your shirt torn at the axillary region (on your right)? I noticed while you were shaking.

[@TheEducatedBarfly]

Yeah. It was my lucky shirt and I refused to get rid of it. It’s gone now and I miss it. 😢

[@PedroStaziaki]

The Educated Barfly It is a relief to find out that I am not the only one walking around wearing torn shirts. Now that I got your attention. Can you make a cocktail from Brazil called “Macunaíma” (probounced mah-kuh-na-ee-ma)? It is effing delicious and it is the new fad in São Paulo (Brazil). I make it at home very often and it has essentially substituted the caipirinha. Macunaíma is made with white cachaça (kah-sha-sa), simple syrup, lime juice and Fernet Branca. Please make sure to use a decent quality cachaça, such as Leblon or Weber Haus aged in Amburana barrels. I live in Boston and had to adapt the volumes a little bit in order to keep the original proportion for an American-sized glass, as it is supposed to be served in a small Brazilian bar glass called Barriquinha (bah-hee-kee-nya). A word of caution: it is hella sweet. Macunaíma - American measurement, large size 3 oz cachaça 2 oz simple syrup 1.5 oz lime juice 0.25 oz Fernet-Branca Macunaíma - American measurement, normal size 1.5 oz cachaça 1. oz sweet. Macunaíma - Original measurements 45 mL de cachaça branca 25 mL de xarope de açúcar 20 mL de suco de limão 7 mL de Fernet Branca

[@slpplz]

What size coup glass is that?

[@TheEducatedBarfly]

5.5oz

[@andrewyarosh1809]

The Educated Barfly Wonderful video. This got me wondering about the history, evolution and appropriate uses of the stemmed “cocktail glass”. Would be grateful to see a video.... coupé (like this one), Nick & Nora, flat-bottom stemmed, conical stemmed “martini” glass as well as the “as big as a baby’s head” conical glasses that are the rule since the Sex in the City Cosmo period.

[@francogiaccone329]

I tried but the orgeat is too present. Gonna try again with different proportions. Thanks.

[@thomas_was_taken]

Thank you very much for making this, I'm gonna have to grab some Orgeat this weekend and try making one!

[@TheEducatedBarfly]

Let us know how it tastes!

[@droach5241]

Did you use to work in Vegas?

[@BluesmaNeedham]

That bad boy’s gotta be EXPENSIVE! Bitters aren’t cheap. Wanna try it though

[@kevinfager.]

Daddy's making a drink, Lily! Shoo!

[@TheEducatedBarfly]

Kevin Fager LOL

[@klaymonkey9073]

How do you taste anything over the insane dash of bitters?

[@TheEducatedBarfly]

Believe it or not this is a very nuanced and balanced drink

[@mikekisonu6825]

The Educated Barfly I’d like to believe so, but “1 1/2 oz.” of Angostura is TOO much for me, and I LOVE Angostura’s! This is one I would have to order at a bar. I’d hate to waste so much of my home supply of Angostura’s on a cocktail I might not like. 🙁

[@kostthan]

icepick to remove the dasher barspoon to break the ice o.O

[@dabbindaily24]

Omg your dog is so cute!!!!

[@gameplaydigital9604]

"If a bar has bought it's second bottle of Angostura Bitters it's going well" Except when 4 people order a Trinidad Sour

[@TheEducatedBarfly]

Yeah cuz then the bottle is gone 😂

[@guilhermeroessler]

please make a bitters episode!!

[@TheEducatedBarfly]

Guilherme Roessler yes we’re planning one!

[@joshuacaulfield]

More Lily! My dog barked back at her.

[@thetalkingbookchannel]

Shook so hard he Hulk'd out

[@chickrepelant]

4:17 HI LILY!!

[@plussizedluxury]

Is this your kitchen? So pretty!

[@TheEducatedBarfly]

It is. Thank you.

[@andrewyarosh1809]

And pristine.... always looks like so,some has just cleaned and polished everything.👌👍

[@RoyaleWitCheese04]

Methinks it should have been double strained?

[@YohanPenny]

So, this is Giuseppe's original recipe, right? I swear everyone has their own version of it these days.

[@GameMe44]

That was very frustrating for you the whole time haha

[@dabbindaily24]

Lilly waas not having it today ahahahah

[@applepie8645]

THIS is an interesting drink. Was scared to try it after I made it... But wow it's good. Might cut the orgeat to .75 oz to cut the sweetness a bit.

[@robertmalinowski4887]

Good cocktail. For the next presentation please wear a shirt without holes (4.23 min )🤣🤣🤣🤣🤣

[@TheEducatedBarfly]

KZbin doesn’t pay me enough to afford new clothes :(

[@robertmalinowski4887]

@@TheEducatedBarfly OK. I will subscribe and recommend the channel. Maybe KZbin's amount will be higher then.😄

[@homunculus777]

Hold the ice looser. Hold the ice tapper or spoon between just two fingers and let it pivot loosely. Ice will shatter much better.

[@tijmen131]

This cocktail doesn't look good on paper, 30 ml of Angostura is a gigantic amount. But it's absolutely delicious and well balanced, full flavoured.

[@Barprints]

Thought the same when I heard the spec. Thought whoever did this was crazy. Glad to be proven wrong

[@gangizzle]

Kinda miss the good old ``Hi, welcome to drinks`` era

[@TheEducatedBarfly]

It's been a while since we were Drink. We hope you'll come around to the Barfly :)

[@sirmize5822]

I think Lilly was trying to tell you that you have a whole in your shirt.

[@spudgunn8695]

Ounce and a half of bitters? Sounds revolting!

[@bengonzales8221]

Spud Gunn please try before you bash. Think of the first guy who ate a tomato. 🤷🏻‍♂️

[@stocktonnash]

Time for a new shirt. Also, a new shake face.

[@TheEducatedBarfly]

We usually cut away to a blurry shot of shaking with instructions, but Lilly decided to partake this time :)

[@lanmarknetworking3034]

Lilli want da sourz

[@patrickmousinho4036]

Why is your neck so red?

[@namugames9721]

Did he forget the lemon ? And the shaking was too much

[@TheEducatedBarfly]

Lemon Juice went in first. Bar Tip: Use the cheap ingredients first in case something goes wrong.

[@JimGreenthumb]

4-5 drops of saline solution sets this drink off! In my opinion.

[@Barprints]

That sounds interesting. Even more complexity for sure. Will have to try it

[@cynful19]

use a lewis bag! lol

[@leonard8766]

like half the bottle of the peanut one hahaha f that

[@TheEducatedBarfly]

But you're putting it to good use.

[@renaudduquette7238]

Hey Landro say it right!! :P its "O-R-J-A" not "O-R-J-A-T", the T is silent.

[@Exposetheluciferianagenda]

Nice stain or tore underarm pit shirt 😂

[@TheEducatedBarfly]

Tear. We've come a long way :)

[@daltonrabon2125]

You didn’t taste it!

[@jreese6969]

Get a new shirt bro.

[@TheEducatedBarfly]

Joshua Reese no. It’s my favorite

[@donotcomply1628]

You made too much. Maybe your measurements were off.

[@Avocado818]

You've got a big hole in your shirt

[@TheEducatedBarfly]

Yep.

[@giuseppecostanzo6847]

Pessimo in tutto. Metà drink è rimasto nel Boston shaker! Ha pulito prima il piano da lavoro e poi il bicchiere... Mah!!

[@D2ezbmu]

This is cheese and poorly executed bud

[@stefanopassiglia]

why?