Our First Sake Cocktail, The Little Tokyo

[@unboxerman12]

Love the addition of some history/background about the spirits themselves as well as the cocktail.

[@oboecoe]

I made this yesterday and it's awesome! I forgot to check my grocery store for Yuzu juice, but I looked online and you can do a 6:1 ratio of lime juice to orange juice to substitute it out. Now I've never had Yuzu juice before, so I can't say if it's an accurate replacement, but the drink I had last night tasted awesome with that mixture.

[@peacecoyote1592]

I grow Yuzu and my goal is to eventually grow enough to supply some local bars and such 😃

[@M1Account]

Legend

[@jeroenvanhofwegen5454]

Come to Berlin! :D

[@peacecoyote1592]

@@jeroenvanhofwegen5454 Kinda down honestly

[@icanwatchthevideos]

Might be sacrilege, but would a 50/50 mix of Campari and Aperol be an ok sub for Cappelletti? It's not an option for me

[@breadman19]

I think this is the first time I’ve heard someone use musty in a positive way

[@andrewdessert987]

@The Educated Barfly, you went in depth about the Cappelletti but how about the yuzu juice? I generally know it’s citrus but next time talk about it’s differences (or show notes) from lemon/lime, etc. Thanks 👍🏻

[@mauricioalves8860]

Believe it or not, me and my wife visited Trento this year (yes!), in mid February, and we had A BLAST!! Everybody should definetily visit Trento at least once in their lifetime. But unfortunately we didn´t know about this Aperitivo, and thus, we didn´t had the chance to taste Il Specialino there. Shame on us !!! I´ve got to say that I really, really love your teaching approach on all these cocktails, and if I may, I want to ask you to never, ever, stop teaching us about the history of the spirits themselves as well as the cocktails. Both of you guys always perform a terrific job on every video you put on the internet. And me and my wife really thank you both for that. Greetings from south of Brazil!!

[@TheEducatedBarfly]

Thank you very much!!!!! I won’t stop and thanks so much for helping to make this show what it is!

[@alexanderbertallo1995]

Very informative... Thanks for sharing...

[@csongorkakuk5871]

I really like how Marius often has very insightful questions for Leandro to make the show even more interesting and thoughtful.

[@boozeontherocks]

Well done yet again Leandro. This I am definately going to try!!!

[@alweezy24]

Reminds me of a cocktail I had at MJs Steakhouse called John Wayne’s Last Ride that used that same combo of Capelletti and Dolin Rouge. Equal parts Bourbon, Capelletti, and Dolin Rouge with a few dashes of chocolate bitters, served on a rock of ice with an orange twist.

[@BehindtheBar]

Love sake cocktails, I’ll have to give this a try!

[@EricHonaker]

I just picked up my first bottle of Campari yesterday. I totally see what you mean about it being an acquired taste. It's almost like two different drinks - pleasantly bittersweet and a bit fruity when it goes in, then *bam* lingering bitterness. Though after an Americano and a Negroni last night, I was already starting to get past that.

[@sirjanarama7392]

"Where is that little knife?" is my anthem during my shift 😅

[@MythicFool]

There are really two major styles of sake. Your pure-rice sake and alcohol-added sake. If a sake has 'Junmai' in the name, it is made with rice, water, yeast and koji only. If you do not see 'Junmai' on the label, then a distilled alcohol has been added. In each, there are sub-grades all dependent on how much of the rice grain has been milled. The more the grain is milled, the more 'pure' the rice is. A straight Junmai sake does not have a minimum milling requirement. Junmai Ginjo must have a minimum milling of 60% or less rice remaining, and Junmai Daiginjo is 50% or less remaining. These are all your Junmai, or pure-rice sake. Futsu-shu is your unmilled alcohol added sake. Honjozo is a 70% or less, Ginjo at 60% and Daiginjo at 50% just like the Junmai sake. The amount of milling the rice grain receives changes the flavor and aroma profile of the finished sake. It also affects the price. Generally speaking, a Daiginjo sake will have a more fruity flavor and floral aroma over a Honjozo or Junmai sake. When serving, a Daiginjo is almost always better when served chilled (or warm during the winter). Room temperature is okay, but the flavors aren't as pronounced. With cheaper sake, you will more likely find them served warm to hide any possible unwanted or skunky flavors. UrbanSake dot com is a decent resource for information on sake production and serving.

[@babula1965]

you should have made an april fools video where Leandro just wanders around the kitchen looking for the thing he forgot but never finds it

[@huntudown4]

Thanks for the Cappelletti background. I did a little research into what apperitivi (apperitivos?) to try after aperol and campari and I did not realize it was wine based. I feel you on the fridge space, I've got even more wine based aperitifs coming in the mail

[@ctwiggs]

I have almost none of these ingredients, but I’m tempted to change that. Very interesting drink.

[@endlesswaltz9051]

It’s about damn time!! Patience is a virtue!! 🤙🏼

[@seamus6387]

To me sake is a soft, aged flavor with a bit if fermented tang. It's not strong and unlike most fermented scents it's clean and not yeasty. So, I can see it being a touch "musky" to most. I like it honestly it's very clean and even the cheaper stuff is soft and easy to drink.

[@ericktellez7632]

Here is one I recommend the Japanese Margarita, using half and half parts of Sake with Tequila. You can also completely substitute the tequila with Sake and the triple sec with mezcal. Amazing 👍

[@finstewart5701]

Hi, as a beginner, i really like how you go into the history and inspiration behind each drink, it increases my knowledge and appreciation, thanks for the great vids!

[@staggerleegoods5075]

this sounds like a great evening cocktail. will try!

[@hakannorlings2439]

Hey Leandro, Try one(a) Gin Gin Mule⁠⠀ 5 cl Gin⁠ (Beefeater) 3 cl Lemon Juice⁠⠀ 2 cl Gingersyrup ⁠⠀ Mint leaf(s) Ice ⁠Shake and poor in a highball glas with ice and fill with sodawater.

[@willbrown9290]

Glad you did the tasting notes at the end about Cappelletti. I was given some recently and wasn't sure what to make of it (hadn't been keeping it in the fridge; oops). Would you say it's more similar to Aperol than Campari? Last - do you have any particular drinks you like that use Cappelletti (other than a Little Tokyo)?

[@prplprince8730]

If I could make a request. When Leandro tries the drink and he hits an oh yeah or something similar do a old school Batman “pow” sound effect! (Lol)

[@TheEducatedBarfly]

Philip Rybak LOL Great Idea!

[@Ryanopuffs]

Hey Leandro, why do most aperitifs appear a very rich bright red color? Thanks!

[@Yong_Goh]

Can we substitute the Cappelletti with something less forward than the campari like say an Aperol? Im thinking the orange nuances of Aperol may compliment the fruity yuzu while still having the bitter component for balance

[@nickc259]

TIL that you should store Cappelletti in the fridge...after drinking it for about 3 months without it being in one...Glad I know now!

[@sjamsable]

First stirred cocktail I’ve seen with citrus juice, isn’t that like really unorthodox?

[@gabrieltoledano5560]

tom collins?

[@sjamsable]

Gabriel Toledano yeah but a Tom Collins also uses soda water. That’s more a highball than a stirred cocktail

[@TheEducatedBarfly]

No it isn’t really shaking has to do with the combination of citrus juice and sugar

[@sjamsable]

The Educated Barfly didn’t know, thanks!

[@TheEducatedBarfly]

Hi oh guys should be shaking your tom Collins btw

[@angrycupcke47]

Hey great video once again. I might be mistaken but I think the small bottle you are using is actually Yuzu concentrate rather than juice.

[@demetrinight5924]

I'm certainly curious about this one. Look forward to trying to make it when I get my hands on the ingredients.

[@mkz3r0]

*googles Cappelleti *finds pasta *googles Cappelleti bitter *Aaah!

[@brucedavis191]

what we need is more sake cocktails

[@rockyreyes9320]

I think that sake taste and smells like fermented pizza dough in a pleasant way.

[@patriciasouchik-stock7521]

I love yuzu! Now to find a bottle of Cappelletti.

[@TheTribalBarGuy]

Cool video! Is it preferable to keep the sake in the fridge once being open or doesn't make much of a difference? It"s a low ABV and is reffered to as rice wine so it is a bit confusing. Thanks!

[@CopyCatCo]

Regarding what you said about Campari, it’s a really weird spirit for my tastes. I love it in a Boulevardier and some other shaken drinks, but Negronis are still too bitter for me no matter how many I try.

[@DarkFaerie316]

Thank you for this, now I have something to try using the bottle of sake I have :)

[@J.5.M.]

Would love more videos on sake, soju and Asian drinks!

[@carlosorozco5446]

Looks delicious. Time to order some sake

[@peterverdon645]

I’ve never been drawn to saki, but my wife likes it; so we’ll see. When it comes to storing vermouth in the fridge; would you recommend doing that once you bring it home, or only after you actually crack open the bottle? Stay safe and well!!!

[@luchinooliveros2469]

Late reply for you but only once you open it, it obviously shouldn't be left anywhere that's very warm but doesn't need to be in the fridge until opened. Like how a bottle of wine won't go bad if it's kept out the fridge unopened

[@traviswylie3055]

Sake = saw-kay = alocohol. Saki = saw-kee = destination.

[@llcoolmartine]

Cocktail looks good. Sake is one of those tastes - like Islay Scotch - my wimpy palate can’t handle though:)

[@cameronlane3567]

I'd describe sake as like the most mild tasting beer. I hate that strong taste in any beer I've really tried but it's so mild in sake it's actually pleasant to me. Thats as close as I can describe it

[@ericsutton3069]

Where did you get the glass you used for this drink? I have one that I got at a thrift store and I have looked for others.

[@ava198]

Sugoi❤❤❤ Barfly keeping me tipsy during quarantine

[@kennethcaro1680]

I like it.

[@austinkennedy7312]

These look great!! I have a request: recently I got a cocktail at a restaurant called The Saint C. It was gin grapefruit and rosemary based. Topped with soda. Absolutely beautiful to drink not too booze forward . I can’t find any recipes for something like this could you please do this???? Greatly appreciate it

[@antrumkfpsalatschleuder8768]

I like the idea of using 酒　in a cocktail. I once made one called „ Yamahai“ a recipe from „Schumanns Bar“ in Munich. It was delicious but I thought it was a little waste of the good sake I used. The gin overpowered the subtile taste of the sake. ...... It’s not alto altige it’s Südtirol never say alto altige.

[@tdanjonsson]

I see you use clear ice for stirring and then strained that ice (which in my opinion really beats the purpose). Seeing as my freezer space is limited during quarantine clear can no longer use up as much space as before. Do you think that dilution would be the same with tempered non clear ice?

[@TheEducatedBarfly]

Clear ice and non clear ice dilute in exactly the same way. There is no difference.

[@TheMatthewcota]

Campari only gets better as you drink more.

[@kimjaecheul]

coming from a KOREAN, the forefathers of Japanese culture.... can you try out " SOJU " cocktail recipes?

[@TheEducatedBarfly]

Yep I can do that

[@icanwatchthevideos]

Yikes

[@endlesswaltz9051]

Christopher J. Kim Heck yeah!!

[@jessicali8594]

1910

[@RussellJohnson-ux9iv]

Looks delicious.

[@angelostotskas9202]

Nice

[@tisch9928]

So is Capeletti almost like a Vermouth, as you compared it to Cocchi Americano?

[@TheEducatedBarfly]

No it’s like a much sweeter version of Campari

[@jessicali8594]

@@TheEducatedBarfly : So is it in the middle of those two?

[@sebastiantillmann1669]

Never really acquired the taste for Negronis, but I like Boulevadier.

[@Jurmeytobgyevideos]

Great Job dude

[@obamaslefteyeball1710]

I just added the 419th like so I’ve given someone a really good opportunity. If you see this 420th person to like the vid, you’re welcome 😁

[@ryanforsyth5189]

Would you ever do a Shochu cocktail?

[@TheEducatedBarfly]

Yep and I have two bottles just haven’t gotten around to it but I would for sure use it

[@SCP-zp8jz]

Sake makes me go *yes* Also should I tell you my new created cocktails- The Tzar's cup and Honeycomb Martini.

[@TheEducatedBarfly]

Sure, tell it to me!

[@SCP-zp8jz]

@@TheEducatedBarfly Will you do a video about it?

[@TheEducatedBarfly]

Yes I will.’as soon as I can get back to shooting regular content. Absolutely

[@SCP-zp8jz]

@@TheEducatedBarfly Okay then- Honeycomb Martini- 45ml Gin (I use Gordon but you can use any gin that is less junipery.) 15ml Limonchello 15ml Dry vermouth (I use Dolin) 20ml Honey syrup 15ml Honey liquor (Optional) 22.5ml Lemon juice (Fresh) Ginger (Muddled) Combine the ingredients, give it a hard but short shake and strain it into a martini glass. Garnish it with a lemon zest.

[@SCP-zp8jz]

@@TheEducatedBarfly Tzar's Cup (It is kind of like a buck) 60ml Vodka 30ml Slivovitz (Plum brandy) 7.5ml Aperol 7.5ml Luxardo Maraschino 15ml Lime juice 15ml Ginger Syrup 15ml Dry curacao 2Dashes of Grapefruit bitters Shake it well and strain into a highbol glass, top with ginger ale. Garnish it with Mint sprig and a lime Wheel.

[@SolomonTheSoloOneDy]

Yuzu juice!!!!

[@ryanfox5357]

😊

[@tealosophy]

Sake is pronounced something like Sakhay not Sakhee (English es not my mother tongue so I'm approaching to the pronunciation as best as I can)

[@EpicMafioso]

Alto Odd-Ih-Jay = Alto Adige

[@jankindling3001]

Luke Stewart Better still call it Südtirol

[@chiefsfan1533]

First time that I heard he was married

[@juantamayo99]

Nigori means unfiltered not unfermented

[@TheEducatedBarfly]

Yes it is unfiltered...and because of that it contains bits of unfermented rice.....if it were unfermented it wouldn’t be alcoholic would it?

[@jorgeisaacguerrero]

only hard ingredients to find

[@prodpreston]

“Saw-Kay” not “Saw-Key” y’all gotta stop saying it like that 😭🤦‍♂️

[@mattsinco7240]

But Hawai’i has the most Japanese Americans in the U.S 👌🏼

[@potflower4136]

Is calling the Negroni and its variations "low abv" just channel tradition at this point?

[@TheEducatedBarfly]

No, a drink which consists of Sake, capeletti and sweet vermouth is actually low abv...

[@stephend50]

first time a clicked the link for this video, I ended up with 10 minutes of commercials, longer than your actual video. you need to make money buy when the ratio of commercial to content is > 1, it's not worth it