POV: Top London Barman's 5 Favourite Cocktails (How to Make Them at Home)

[@stuarthawkes1382]

Such a top man! You can see him in the background of the food videos, always watching what's going on.

[@livingcoffee_edits]

I really love the bartender pov

[@angelicaamora11]

Ikrrr petition to make more!

[@flyurs1675]

i like looking at bartender pov more

[@livingcoffee_edits]

@@flyurs1675 same

[@rkey8494]

@@flyurs1675Mark who was the bartender left fallow, so no more bartender pov from him, but maybe from another bartender

[@nikitos3492]

​@@rkey8494Does he have his own channel, I'm curious?

[@ephremcortvrint2376]

Been working at a bar as a side job for years now. The smooth motion is something I’m trying to integrate now. Looks much better and feels much more efficient.

[@averydowe952]

Its always nice for the costumer to see you move so smoothly it makes us come of as professional and in control of what’s going on

[@mierezsaturday1452]

I love the cleanliness of the area. Respect.

[@angelicaamora11]

We need more hours of POV from the Bartenders thooo

[@jones7399]

i agree

[@mugiwarachopper8386]

I agree with this❤

[@ulitimate8140]

Nice to see another post from ya'll. Thanks for the content, have a great service !

[@jacoblandfield2526]

Great, clear explanations of why the mass of ice is needed, and the temperature of the implements.

[@xoom8980]

I know how to make all of these but I just like hearing this guy talk

[@mariankattnig9602]

Thats one skilled bartender! Handsome af too!

[@aaronclark3088]

You should make a video on how to set up a bar before service to be ready for everything

[@onelovechild1307]

Enjoyed this video!

[@christopherskerrittelliott6522]

U guys offical legends! Really enjoy the fact u only use an animal if you can use the whole beast. Wills pork chop was insane, cant wait to come down and try it all👍👍👍

[@obigspritztkenobi487]

nothing better than a Margarita on sunday mayb shaken with a slice of jalapeno for a little kick. yummy.

[@eduardoespinoza4824]

Muy buen trato para un fin de semana.

[@braisedtoast9002]

Watching this while drinking straight vodka is a mood.

[@alexwebb3696]

And that mood is depression. JK

[@BlackNight603]

thank god there's subtitles for this

[@tommasogiobbi1858]

for real, accent was really tough for me

[@timothyjack5794]

Tip of the cap to the Buffalo Trace, was expecting Woodford, nice flex. 😂

[@dogcatdogable]

Buffalo Trace is typically cheaper

[@atroub]

BT is cheaper than Woodford.

[@timothyjack5794]

@atroub yes you are right but across the price of stocking a bar in a top london restaurant it probably wasnt a prime consideration. My point is more that Woodford is so commonly used in old fashioned these days as it is known for having a flavour profile that mixes well with sugars and bitters (peppery, cinnamon etc) whereas BT is much less complex and a bit spicier, would make for a bit of a different take on what you would usually be served. I have an interest in these things so thought it was a nice and - highly likely considering Markus' background - a considered one...

[@olga_1112]

this Video help me alot ...for my subject Bartending HM goodjob Markus

[@orakoko1998]

Thank you!

[@mxmox]

They all look so good 🙏🏻

[@luiscortegano-dd5wc]

Fabuloso

[@Mcnik787]

No.3 berry brothers gin! Best in the world (imho)

[@adamg.manning6088]

The martini tech directly contradicts and lot of what was said afterwards about dilution. If you want to dilute a spirit a la minute, don’t freeze it to minus sixteen and then pour it over ice. It won’t melt the ice. Either mix, dilute and freeze the entire batch (as recommended during later cocktails) or make the drink as standard with room temperature gin - as it was pointed out that the ice will chill the Martini below zero.

[@woodsmark0]

Correct, that is what I was going to say. Glad someone else out there caught that aswell.

[@Jay-333]

Thirsty 😛🍹🥃

[@Shabla7]

Is that Val Kilmer behind the bar?

[@jes.official]

Bester Mann 🎉

[@TimiSkunk]

Can I ask where one could purchase the glassware?

[@jtb52]

Another reason for a visit..

[@brewedbrown4887]

what body camera do you use?

[@peters1417]

If you pre-batch and chill before serving, even when serving on ice, does it dilute enough? I've seen cocktail experts suggesting to pre-diluite when pre-batching and chilling. Never tried tho, since I don't do cocktail parties, ahah Anyways, negroni with 50cl gin, 50cl vermouth, 50cl campari. When the rest of the world does 30-30-30: I salute you!

[@haydenbarkley4099]

Can I come do a stage for you. Currently head chef at busy steak restaurant outside of Manchester, but willing to sacrifice a bit of time off through quiet months of September October to come and learn!!

[@Pooki2024]

I feel like this man has 17 accents

[@Jayhawkfinance]

how much syrup (the sugar and water) should be used for the espresso martini?

[@brewedbrown4887]

2 parts brown sugar to 1 part water... 20g sugar with 10ml water

[@socallawrence]

More bartender POV !

[@PeterGoelen]

May I ask where Markus is hailing from? I really can't make out his accent...

[@FallowLondon]

Markus is French speaking Austrian if that helps?

[@PeterGoelen]

@@FallowLondon Mon dieu, quelle combinaison 😀. Funny one, though, I got to hand it to you 🙂

[@florianpagat370]

I Saw comments of americans people saying they cant understand him, but being french i can, now i understand why ahah

[@suredec1]

​@@florianpagat370I'm from northern europe and have no problem 😄 yanks barely understand uk accents 😅

[@_Jagan]

Do u have your own yt channel sir?

[@benscrumhalf]

Show us how to do a banging Picante??

[@haruncetinkaya3216]

we are waiting for bartender pov videos

[@stormy7007]

Should try out Conker Cold Brew Coffee liquor for the expresso martini. It tastes great and they are only down in Dorset. Top local product!

[@RosaMariaChavez-w7w]

Cómo

[@thefastestfox1]

I'll be honest here but I only understood about one in ten words that you apparently spoke.

[@tommasogiobbi1858]

me too lmao

[@tombooze74]

Turn the bottle around so we can see the make

[@AnibalAlvaroLlanqui-lq9qg]

Como

[@SP-cp3qu]

n1

[@alfies98]

completely unrelated, but is that accent South African?

[@tonyk7ng1803]

First time seeing a white Jamaican SpongeBob bartender

[@tombooze74]

You missed the sugar and orange peel. That’s an old fashioned.

[@jones7399]

having a thick accent is a requirement for a bartender

[@edmonddantes587]

tremendous accent

[@christoph1246]

Wtf did he say??

[@CubeBizz]

he sounds like Jack wtf

[@AllanMurmann]

French jack 😂

[@Shabla7]

He does hahahahh

[@MC-ou5uu]

Wrong ice for the old fashioned. A large clear cube is the correct way done by boiling the water before freezing in the mold

[@Oromis047]

Yeah guys, stop believing watering your Drink with these loads of ice. At home, use half, pour more ingredients. The amount of ice is Just a economical decision, so Bars have to pay less and get more profit out of a Cocktail.

[@mikeoleary7425]

No it's not. You get the same measurements of the cocktail in the glassware. Ice keeps ice nice. Lots of ice keeps the drink colder for longer, preventing the ice cubes from melting as quickly and diluting the drink with water.

[@Oromis047]

Mate Im a Barkeeper lol, its purely economical. All the fussy talk is to keep people believing you have to water down your drink@@mikeoleary7425

[@emilepelletier8176]

you're a noob

[@emilepelletier8176]

Put just a few ice cubes in there and watch them melt instantly. Your drink is overdiluted and lukewarm. People thinking lots of ice is to rob the customer are so ignorant@@mikeoleary7425

[@CharlieUlivarri]

@@mikeoleary7425 Instead of inventing a problem to solve, just drink the drink.

[@jak3pa1]

Why all Brits sound the same XD

[@txxmiles2974]

lies , more ice to make that $20 drink look full

[@edmonddantes587]

are you suggesting that adding ice doesn't lower the temperature of the drink?

[@woodsmark0]

I think I might get a chest cam so that the YT audience can see what bartending in Las Vegas is like. Im a bartender at The Venetian/Palazzo and possibly the not opened yet Durango Casino here in Vegas. Let me know if thats something of intrest and ill look into getting a Vegas POV for you all.