Talent Scout: A Very Fine Cocktail

[@kruzfuz]

If you didn't have the dasher "problem", we might never have learned about Japanese dasher bottles and their advantages. Entertainment and good drinks aside, I'm mostly here to learn new things and expand my horizons. In my opinion you are the biggest professional among the cocktail channels I know. So keep the information coming and be as detailed and picky as you want. Appreciate the good work!

[@MarkTaylor0]

Absolutely. I used to primarily watch How To Drink, but my Brazilian wife pointed out how wrong his caipirinha video was. I found this channel when looking for better recipes. Leandro's caipirinha was spot-on. I still watch HTD for entertainment, but Educated Barfly is my primary source for good info and cocktail specs.

[@alexclark4792]

@@MarkTaylor0 I started on HTD as well. I like Steve and Anders too. Several others. But I find the length and delivery of the Barfly videos as well as the information and history of some of the cocktails and the banter just hit the best. Great selection, including how to make syrups and such. Most of the cocktails I make, I get from this channel.

[@DeliciousCornbread]

I love when there is a cocktail that I have all the ingredients to make on hand. Also, I MUCH prefer this to a 'traditional' Old Fashioned.

[@jacquesst-pierre973]

Allow me to disagree. The Old Fashioned is iconic and one of the best ways to mesure a bartenders talent when you enter into a new bar. I once saw a guy have to look it up on his phone before he made one. I sorta lost my appetite. Though, I am certainly going to try this Talent Scout first chance I get.

[@DeliciousCornbread]

@@jacquesst-pierre973 Fair opinion. I can make an Old Fashioned with the best of them, but I much preferred the dryer nature of this as well as I've never been a fan of the gritty/syrupy evolution of a traditional Old Fashioned, although I know that can be a lot of the appeal. I will definitely be this as a new go to however. Also, any 'bartender' that has to look up how to make an Old Fashioned... isn't a bartender. Let's be honest with each other.

[@roccomac8943]

Watching now and just thought the same thing. I have the dry curaçao, bitters, lemon and bourbon. Although I’ll probably be using WT101. Off to drink!

[@jacquesst-pierre973]

@@DeliciousCornbread Well, he was behind the bar. And he was tending... hahahaha.. I agree totally. I never went back to that place either.

[@MuttPlaysMAGIC]

Lol, I sincerely did not know that this cocktail had a name; I drink this as my staple!

[@holyglockamole8608]

I hope you two have a great Christmas. I just enjoy your channel so much and I just love when you and Marius have banter. Your friendship really shine through. Cheers gentlemen

[@boozeontherocks]

This discussion on dashes was really good. I approve this message. The cocktail was great to. Great video Guys.

[@TheSpiritoftheCocktail]

Mr. Edwards????

[@TheEducatedBarfly]

Thanks. Merry X-mas

[@boozeontherocks]

@@TheSpiritoftheCocktail TIM!!!!

[@boozeontherocks]

@@TheSpiritoftheCocktail TIM!!!! Merry Christmas!!

[@boozeontherocks]

@@TheEducatedBarfly Merry Christmas to you to!!

[@vastcosmos2051]

Your explanation of dryness made sense to me and now I’m going to try it!

[@AccursedSlug]

A deliciously classic Leandro & Marius tangent video. Merry Christmas! This will be the first drink I make once I come into some dry curaçao. Thank you for all the lessons and fun.

[@benhughes6360]

This is one of my favorite cocktails to drink and serve to friend and family.

[@davidbeckett1565]

I am drinking one of these right now, only with Bulleit bourbon (2oz) and Cointreau (.5oz) - it's one of my new favourite cocktails, so many thanks for this video. I intend to experiment with different bourbons and bitters to find a winning combination before buying a bottle of Orange Curaçao and beginning the process again. I'm also going to buy a couple of Japanese dasher bottles!

[@alexanderbridges4448]

The difference in dash size in relation to how full the bottle is has more to do with the compressibility of liquid vs air than the velocity of the liquid. Gas is compressible whereas liquid is not. When there is more airspace in the bottle there is more of a cushion of air to allow more liquid to escape.

[@brandytrop]

My good friend had three of these in a row at NYE. Great alternative to a classic OF. I also tried it with Grand Marnier as opposed to a dry curaçao. Pushes it into a different, more sweet direction but still works.

[@peterpatrician]

If it weren’t 11 a.m., I’d make this right now. I’ll try to hold off until 4:30. Great video, and as always, love the banter.

[@Hellotoarms]

Made this tonight with Coopers Barrel Reserve 100 proof, which I've been trying out in an effort to find non-MGP brands to stock my bar with. I also added a dash of orange bitters and an orange peel to play up that element. Worked nicely, but I still prefer an old fashioned with demerara/cinnamon gum syrup.

[@j.p.thearmoredchef]

I love orange in an old fashioned. My “sugar free” (very low sugar) version is 1 dash angustora , two dashes of my homemade orange bitters, and a little dash of cinnamon stevia syrup that I make. It’s delicious and helps me stay closer to diet cocktail status.

[@julzlo7016]

You have no idea how much I appreciate you being particular about how you make your drinks! ❤️ Happy holidays!

[@cflloyd]

The search for the dry curaçao was more than worth it. I love this cocktail. I think I have a few more to try, but right now, this is my favorite. I loved the Monte Carlo, but this is so much better!

[@stephane.foisy.186]

Well I prefer droppers over dasher for true control with any amount of liquid. The ones I prefer more are those that include measure lines for 1/2ml, and 1 ml.

[@vibist]

This cocktail looks very potent.

[@thomoatman7201]

Made it tonight with Old Overholt 100 proof ... delicious and a new staple Thanks !

[@j777]

Simple tasty cocktails, exactly what we need right now!

[@RascalRoscoe]

Can confirm: Dry Curaçao and Luxardo Maraschino do, indeed, have a drying effect on the palate. Got your back 😎

[@earle0024]

Dude you are a prophet and a wizard. I just tried it, not to spec but it's unreal, so good, 125 proof was a bit much in mine so I think 100 proof is it

[@peterverdon645]

Nothing wrong with banter. Cheers and Happy Holidays!!

[@bobmack4524]

Very professional presentation!! Great explanation re: bitters dispensing. Also excellent explanation of "dry" vs. "sweet" in context! And, yes, some historical perspective adds to the presentation.

[@GrinderCB]

Could Cointreau be used as a substitute for the orange curacao?

[@jesseevavold253]

Good question! I'd also like to know as I have Cointreau on my shelf. :)

[@GrinderCB]

@@jesseevavold253 I'm gonna give it a try (Cointreau for orange curacao) just to see how it comes out.

[@jesseevavold253]

@@GrinderCB Let me know what you think - I'm probably going to do the same! Cheers!

[@disposable1911]

This dashers convo was enlightening. Thank you

[@hualani6785]

Bourbon cocktail I wish Id known about last night....dang! Looks awesome.

[@PS1-Hagrid]

I now feel like a barbarian with my angostura bottle.

[@ericwinter4513]

I had to make this with Grand Marnier because the Pennsylvania Liquor Control Board is a joke, so dry curaçao isn't available in PA. I liked this one ok. My wife put it well: "It's like an old-fashioned, but the bottom fell out," and I'm inclined to agree. The brandy base does give it that grapey flavor, so there is some nice complexity to it, but I do feel like I miss that bottom end. I make my old-fashioned with .25 oz of 2:1 demerara syrup, so not terribly sweet. I'm almost inclined to try this served up, just so I'm thinking of it as something other than an old-fashioned, and thus it might land differently.

[@josephdickerson9902]

Liked for the dasher tips

[@eandl3511]

Talk more about the technical aspect of dashers!! 🤣🤣 We luv your enthusiasm and depth of knowledge 💪

[@ChadWinters]

I have made a similar one with maraschino liquor and curaçao (same amount but split 50/50)

[@PalCabral]

Love Marius' honesty. Very Norwegian. Well done, landsmann!

[@janfieseler9824]

This reminds me a lot of Milk & Honey's The Sherpa, which I tried yesterday and really enjoyed. Time to give this slightly different twist a swirl tonight!

[@CopyCatCo]

There's a Scotch version of something quite similar I believe called a Glairms from the Esquire Party Book. I really enjoyed it, so I might have to give this one a try too.

[@pnwesty7174]

I'd argue that the size dash is not related to the velocity of the liquid, but the volume of the air in the bottle. The pour will continue until the vacuum in the bottle equals (about) the pressure exerted by the liquor on the orifice. The Japanese dash will vary with volume, just like Ango bottle. We need a physics guru to run some calcs or something. And I'd absolutely agree about the dry vs. Sweet. A sip of Luxardo and a sip of Heering back to back is all thats needed to tell the difference.

[@TheEducatedBarfly]

Sounds sensible

[@vintagejudie_]

Keep using that bitters bottle lol I got some because I liked how it was more precise as well 👌 they look way nicer on the bar too 😁 You have taught me the magic of a balanced cocktail 🙏

[@j777]

Do any dashers come with a cap that goes over the small dasher? Alcool evaporates and sometimes fruit flies are around.

[@TheEducatedBarfly]

most of them do yes

[@logansullins4545]

Was just making a cocktail list last night and needed a good bourbon drink. And my fav liquor store just got Grandad 114 back in stock, time to get a bottle!

[@jp_82]

Making this tonight! Looks great. Thanks

[@arnoband9528]

Love your channel and love that you guys have the history of the drinks. Happy holidays made this drink 10 minutes ago and it’s a good one. Thanks you

[@pokeycola670]

Minds me more of a Manhattan than an Old Fashioned, though I've yet to try it - a situation soon to be rectified! Have a wonderful Christmas guys, thanks as always 👍✌🍸🍹

[@margefoyle6796]

Ooooh. I like this variation. I'll be trying soon! Merry Christmas, you guys!

[@Gintoo24]

Separate question have you ever made a cocktail with the liqueur called Zwack? Curious what you would do with it?

[@melb27]

Definitely trying this tonite. I ran out of bourbon, but I'll try it with some rye. Great content!

[@robboyer6448]

Excellent drink!! Thanks for the video

[@javiervigil2511]

Yes, welcome back twisty pants👏

[@nomadinkstudio]

Yes, Maraschino liqueur has an incredibly dry finish!

[@idgamingfederation202]

question on the dasher, you say the Japanese dasher is so nicely measured in it's output, but even with a standardized opening, wouldn't the force of which you dash cause fluctuations in the amount of bitters that are expelled, as well as the differences in fluid dynamics from a dash from a bottle at rest and a bottle that is inverted already and the liquid being in motion.

[@wackarnolds114]

Any cocktail ideas to use up some crappy white wine? I got one of those Christmas baskets in the mail with what can best be described as gift-shop wine.

[@pantera6]

Having one now, surprisingly complex!!

[@MrMoney331]

Oh man I am making this bad boy tonight! Merry Christmas/Happy Holidays you guys! Cheers

[@TheEducatedBarfly]

merry x-mas

[@MentalBreakdown27]

Has anyone had any luck with the dasher tops that attach directly to the bitters bottles? I think you just remove the plastic dasher and screw on the dasher cap. Just wondering if I should get a Japanese bottle/dasher or if the dasher cap would suffice?

[@EtruskenRaider]

You can sub 1/4 oz of the curacao out for 1/4 of maraschino and swap the bourbon for brandy/cognac and you get the taste experience of a Wisconsin Old Fashioned without all the fruit muddling.

[@TheEducatedBarfly]

Love that!

[@theblobfish9614]

I was so proud of you for getting into the cocktail so quickly only to be greeted with a three minute rant about bitter dashers

[@TheEducatedBarfly]

It’s the cornerstone of this channel :)

[@theblobfish9614]

@@TheEducatedBarfly yeah, i guess it wouldnt be the same without it, actually i love it

[@robertsolovy69]

Bittermens bitters have an eye dropper. what is the equivalent in dashes? I am able to fill half of the eye dropper at a time. Thanks

[@ernieforni3221]

Thanks for the video - enjoy the holidays.

[@theblobfish9614]

Things that are sweet can also be dry btw.

[@brianriach6808]

Holy cow.... I must agree, this thing is fantastic! Made with Rittenhouse 100 and it is absolutely perfect.

[@demetrinight5924]

This sounds really good. I happen to like the banter and the slightly longer videos.

[@harpua7859]

Gonna try this tonight but with Triple Sec instead of the dry Curacao.

[@TikiDrinksatHome]

I have all of these ingredients available! Yes! I guess I know what I'm doing later today....

[@harryabraham6497]

Did the final screen with the proper ingredients missed the two dashes of Angostura bitters? I may be wrong. Good drink.

[@victorlegendre5224]

"nope." - Marius, 2020

[@joanjensen7929]

If reed wine if. Sweet is dry why not other things?

[@stoned7596]

Hell yeah. Making this today

[@ichauss]

For Japanese dasher bottles, do you need to worry about the opening letting air into the bottle and changing the bitters at all? For someone who might take 3-4 months to go through a whole filled bottle of the Japanese bitters?

[@TheEducatedBarfly]

Nah, but you can get little caps for them and I always cap them off

[@andreirazoare5070]

My assumption was that the 'tight' and 'loose' dash was a result of air pressure. The less air there is in the bottle, the easier a vacuum is created when the bitters are dashed. The dash becomes loose when the ratio of air to bitters displaced increases. Thats why you can slowly turn a full dashing bottle upside down and not much will come out, or you can get controlled drops to garnish cocktails containing egg white. However if you slowly turn an emptier dashing bottle upside down, you'll get more of a flow. Same also applies to 'cutting' when using a speedpourer on a bottle of spirits. If it's less than a quarter full, you're going to bathe your hands and jigger in alcohol! :)

[@TheEducatedBarfly]

Yeah totally makes sense. I like your explanation better 😂

[@NicholasFiennes]

Is there any advantage to using a dropper to get a more consistently accurate measure of bitters?

[@Sinnistering]

Query: Are most curacaos similar? Like. Where do they fall on the "generally same with slight differences" to "completely unique brand to brand" spectrum? You always use that brand of curacao, and I'm not certain if that's something I can replace with a difference curacao, or if I should aim to get that bottle specifically for these cocktails. I'm just curious if this is a "Well, you can't really substitute [a specific amaro] with something without changing the cocktail" or if it's a "A different brand of gin will totally change the balance of the cocktail, but the cocktail broadly will remain the same."

[@chriswaves]

Grand Marnier is fairly similar to Pierre Ferrand Dry Curacao, but it's not quite the same. If you can source a bottle of Pierre Ferrand, you won't ever go back. Can absolutely be sipped neat.

[@JosephTheBurrito]

Interesting cocktail, made this with Woodford Reserve, I can absolutely see why Evan Williams bonded would work well. Any thoughts on how Woodford Reserve should be used in cocktails?

[@stevendinsmore-george8941]

Hi Leandro! I am wondering what would be the best substitute for Dry Curacao? I don’t have this at my bar but I have been using Grand Marnier in my El Presidente variation. Would that work in this recipe, as well?

[@TheEducatedBarfly]

Yea it definitely would work

[@jamesfrarck6930]

So same ratio as Fancy Free?(my fave) gonna try immediately

[@potflower4136]

For those of us using dropper bottles, what volume exactly is one average dash from a bitters bottle/two dashes from a japanese bottle? I remember reading ~1 ml somewhere, but can't figure out where it was. Great vid, and Merry Christmas!

[@stevenweiser8495]

I picked up a Kansas City bourbon yesterday, Toms Town, we’ll give it a stir this evening. I better start some ice.

[@losingitrush]

Error on the notes/video caption! 4 ango dashes is typed up, but you did 2!

[@lassassindu5071]

6:16 "Curaçao is less dry than something like Triple Sec" Who would have thought ? (For non-French speakers : "Sec" means dry)

[@TheEducatedBarfly]

yes, in fact it's triple dry. So drier than Dry Curacao

[@tl7535]

“Triple” refers to the three sources of orange used for the flavoring of the liqueur-bitter orange peel, common orange peel and the essential oil or hydrosol from the common orange peel.

[@joeburgundy]

The recipe graphic at the end of the video is missing the angostura as an ingredient

[@TheEducatedBarfly]

Classic Marius 😂

[@jehsd1234]

Made this tonight with Woodford Reserve. Delicious.

[@annehalkyard]

That “hello” at 2:30 freaked me out

[@MrDankstar]

I think you actually mentioned it in a much earlier EP but didn't Angostura somewhat recently make the opening larger so more liquid comes out in a dash, meaning you would need to buy more often?

[@glennjohnston71]

Substitute Blue Curaçao for Orange and you have a festively green cocktail!

[@TheEducatedBarfly]

True dat :)

[@blackimp]

I was always afraid of using these because it looks like you can't close them completely and I think they Bitters will lose flavor over time. I need a long time to go through a bitters bottle. Am I wrong and I really can close them completely?

[@blackimp]

Anyone?

[@IsraelChristie]

I'm looking at getting one of the dasher bottles and I'm curious if the dasher cap "closes" when you're not using it. Do you have issues with evaporation?

[@TheEducatedBarfly]

I use a little rubber cap over the opening to prevent thay

[@EllaDABAMMS]

I can’t find the link for the “Bottoms Up” book... but thanks for the video! I appreciate your cocktail videos!! I learn so much!!

[@turnschuh2901]

Thats it exactly for today! Thanks!!!! And btw therefore I have some chickenfat-washed wild turkey bourbon. Sounds like christmas and birthday 😅🤭

[@9985cjham]

Do you have to cap those dashers? Wondering if they evaporate. Or fruit flies?

[@TheEducatedBarfly]

Both. Definitely cap them

[@Proximate99]

Great video! Would you rather sub the Dry Curacao with Cointreau or Grand Marnier?

[@userscnamesux775]

Have you tried Wild Turkey 101?

[@GrinderCB]

Here's an idea for a video. We've all come across disappointing bottles from time to time and found it difficult to get rid of them. How about a video about good drinks to hide bad booze? Maybe one for bad whiskey, one for bad gin, etc. Could be interesting.

[@TheEducatedBarfly]

That’s a great idea! Now I’ve gotta source some bad booze LOL

[@GrinderCB]

@@TheEducatedBarfly Another idea. How about a video on an old classic cocktail that's out of favor, for whatever reason nobody orders anymore. I was looking through the IBA list of sanctioned cocktails, the ones that every IBA certified bartender is supposed to know. Some of them I've never heard of and had to look through an old bartenders guide to find a recipe.

[@hlwarriner]

I noticed that the recipe in Ted Saucier’s Bottoms Up calls for Grand Marnier instead of Orange Curaçao. Has the recipe just evolved over time?

[@TheEducatedBarfly]

Orange Curaçao is a natural sub for Grand Marnier both have Brandy bases. I just prefer the curaçao

[@hlwarriner]

@@TheEducatedBarfly gotcha. Thanks!

[@tl7535]

Actually, PF Dry Curaçao is a natural substitute for Grand Marnier, as they are both orange-flavored brandy liqueurs, i.e.- curaçao + brandy.

[@MotleyStew]

“That makes sense, right Marius?” 😆 Thumbs up for #TeamMarius !

[@K1lla4hire]

I recently had an old fashioned that liked that is a variant on an old fashioned. Would you be open to try it because I the ratios?

[@userscnamesux775]

Bitters? Aromatic or orange? Normally Aromatic for non-clear spirit?

[@dravendrinks]

"I like to drink like a chameleon" is what I like to tell people who ask me what my favorite drink is

[@gaspo53]

Happy holidays, guys!!!

[@lars2894]

Hey just lettin ya know, the affiliate link for Japanese Dasher Bottles are unavilable!

[@Hunter_S_]

This sounds like a wonderful twist on an old fashioned. Why a lemon garnish instead of orange though?

[@TheEducatedBarfly]

Sharper in flavor and better suited to what’s in the drink

[@Hunter_S_]

@@TheEducatedBarfly good to know! Thank you for the reply!

[@dtpugliese318]

I guess what Leandro is trying to say is that all liqueurs are sweet, but for a liqueur, curaçao is relatively dry

[@TheEducatedBarfly]

Yea! Well that particular curaçao anyway

[@Bo_Lew]

@@TheEducatedBarfly Totally agree, esp when you consider the alternatives. E.g. your standard, cheap triple sec is cloying and syrupy, like the stuff you'd use to make a snow cone. It's as stark as the difference between Manischewitz and a good Bordeaux. Thanks as always for the on-point descriptions, Leandro!

[@michaelmangione8359]

Having a discussion with Marius really improved this episode.

[@Kadaj0666]

Thanks for the explanation for the dasher ! I would suggest to cut this part in a separated video, so in the future vids, you could just say "Japanese dasher" and point to the explanation video. So the newcomers of the channel will not be lost ^^