The Secret Cocktails Bartenders Love (And Never Tell You About)

[@TheEducatedBarfly]

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[@stereodreamer23]

The blue pigment in Butterfly pea flower is an extremely “fugitive” color-meaning it is incredibly unstable. It is not lightfast, subject to fading when exposed to UV, and it changes color to a pinkish violet when exposed to acid (like lemon or lime juice). You have to store those gins in a dark closet or cabinet, out of the light, or they will definitely fade.

[@TheEducatedBarfly]

Yeah just gotta reinfuse the gin with the more lol

[@Rich-l3u]

@@TheEducatedBarfly drinking it faster is the real solution

[@guilherme___]

Loved the new set and camera takes! You guys are on another level, both in terms of form and content. I owe a lot of my cocktail education to your work. Thank you so much for that! ❤

[@TheEducatedBarfly]

Thanks! And yeah I’m digging the updated set too! Glad you like it and appreciate all the support!

[@andreasschulz5587]

I absolutely loved the way this video went through! Some laid-back cocktail making vibes mixed with some laughs and history. Really enjoyed it.

[@iibnf]

Aviation is my all time favourite cocktail. It's the middle of summer here, so I add tonic in a tall glass and call it a Long Flight. Lovely.

[@TheEducatedBarfly]

Nice! That’s awesome 😂

[@ChessJew]

I don't know how many couples have "their cocktail", but the Aviation is the first cocktail my love and I had together, and we always order one together.

[@battiekoda]

That's so sweet! 🥰 Love to hear stuff like that, cheers to the both of you!!

[@maxsteiner7040]

Damn, this reminds me my ex loved East 8 Hold-up and would often request it...

[@theeducatedbarfly9289]

That's super cute, every cocktail loving couple should have one!

[@Elias-cq4ge]

Same here❤

[@EddieHill]

My wife and I both love them. And we were both outraged at the inclusion of simple syrup here. Lol

[@lewismaclean-db8ye]

First of all, the set looks amazing. Secondly another great round of recipes. Keep up the amazing work Leandro and Marius

[@The_Jedi_Teacher]

I wanting to make a Vieux Carre at home but didn't have pimento bitters, so I riffed with what I had and pretty much made an A La Louisiane by accident. Once I tried it, I was hooked and learned to make the A La Louisiane for real. I had a bottle of an armagnac finished Sagamore Rye that I used and that finish added another layer to all of the already competing flavors. So good.

[@georgejanzen774]

Small correction on the dried fruit from the perspective of a food chemist. Caramelization is a process that a sugar undergoes under a specific temperature (far above 100C). Dehydrators do not reach these temperatures (usually 40-60C). What does happen though is that volatile aromatics evaporate from the fruit more easily, which leaves behind only the base notes. If it's sticky, it's because cell walls are disrupted and the sugars, fats and resins ooze out.

[@TheEducatedBarfly]

Thanks for the correction ❤️💙💜

[@poltergeistx]

A La Louisiane is always so criminally underrated.

[@TheEducatedBarfly]

Agreed!

[@richardcarr2890]

Literally my favorite cocktail. It's never on any menu...so home bar only

[@poltergeistx]

@@richardcarr2890 same 🥲

[@benlaben07]

The a la louisiane is my favorite cocktail! Great choice!

[@Aj9Livess]

A tiny detail about the aviation: when using the maraschino liqueur, I always opt for the lazzaroni brand. It's more aromatic and just marries better with gin in my experience. It's also a few bucks cheaper!

[@jinxed7915]

Curious, I don't think I've ever seen that brand, but I'll be on the lookout now since an aviation is why I buy maraschino liqueur

[@Aj9Livess]

@jinxed7915 clear rectangular bottle, red label! I use it for all my drinks that call for maraschino 😁

[@janpaulvanderhoeven]

Depends on what gin you use of course …

[@Aj9Livess]

@@janpaulvanderhoeven I'm a basic lad when it comes to gin and tend to prefer tanqueray 😁

[@kitsunellie]

I adore the Aviation! I am the Aviation girl in cocktail circles, sporting every creme de violette I can get my hands on (I think I'm at 6 different ones?). If you use Tempus Fugit's CdV for example, which is very red in the bottle, the aviation will have a pinker hue, and if you use Bitter Truth's CdV it will come out very blue, closer to a blueberry. I also recommend, if you haven't, consider dropping in a quarter ounce green chartreuse and doing .25 simple. HTD does that spec and it's my favorite by far (Kinda slides it closer to a Last Word admittedly).

[@elduderino672]

When I first started getting into cocktails, I found your video on the Aviation. It's been my favourite gin cocktail since! I'll try the new recipe but will likely stick to your original! Thanks.

[@simonmcg23]

Love the re-specked aviation. Great idea to balance the citrus with syrup. Our fresh citrus in Adelaide Australia can be so overpowering. Been thinking for a while to just halve the amounts in standard recipes but the balance idea is perfect

[@hughanderson7827]

If someone hasn't already mentioned it, the Star Daisy is a classic cocktail dating back to Straub's 1913 Manual of Mixed Drinks, page 64. That version is gin & applejack with lime/grenadine.

[@ManInArea]

Thanks for this list. That A La Louisiane is a gem! Keep fighting the good fight

[@rodmund83]

Love this! It's great to see some of the internet hype/lore cut through by professional wisdom and experience. The La Louisiane is hands down my favourite stirred cocktail. I always feel a little personally offended when I see or hear it described as a 'b list' cocktail or something. Also you've inspired me to pull the trigger on some creme de voilette and finally jump on the aviation train.... or plane I guess 😂

[@michaelblair7141]

@TheEducatedBarfly I actually really like my Aviations stirred. I know it has citrus and usually citrus is shaken, but the balance seems better to me. Have you ever tried it stirred, and what were your thoughts?

[@TheEducatedBarfly]

Nah stirring is definitely a great way to make the aviation for a silkier mouthfeel

[@AliceLoverdrive]

@@TheEducatedBarfly on this note, "shaken vs stirred and when to do which" would be a nice video subject

[@MichaelEllis1]

I've made yhr aviation before and like it. Excited to try the others especially the gin fix.

[@KuudereButMoe]

Anders Erickson convinced me to try the aviation but stirred instead of shaken and I prefer it like that. The colour is prettier when stirred I think

[@jnsl1982]

I can recommend stirring Aviation with Zupasawa in place of lemon. Flavourwise I'd put lemon ever so slightly ahead but that crystal clear, purple amethyst of a drink is just to beautiful to resist.

[@KuudereButMoe]

@jnsl1982 agreed that colour is so beautiful. But what's zupasawa? Never heard of it before

[@jnsl1982]

@@KuudereButMoe It's a crystal clear sour mixer. Nice for experimenting with that kind of thing.

[@KuudereButMoe]

@jnsl1982 Ah I see... well it's not available in my country (mauritius island) so I guess I'll stick to lemon or lime juice for introducing a sour element

[@jnsl1982]

@@KuudereButMoe Are lemons and/or limes grown there? If so I'm seriously jealous. Here in Sweden such things have travelled quite a distance to get here.

[@znachkiznachki5352]

One of the benefits of frequenting a good (actually mine is great) cocktail bar, is the opportunity to be introduced to many classic and new cocktails. I've had all of these at one time or another. Really like the La Louisiane. Not a fan of the Aviation, but that has more to do with the Violette. Flowery flavors are not my thing. I have however, recommended it to many people who I know will like it - and they do. So, doing my part spread the word about at least one of these!

[@richardcarr2890]

New set looks great...congratulations!

[@boozeontherocks]

Awesome, great selection and the banter. 😊

[@rickwhite96]

"I feel like I haven't given you guys a lot of... poo's & pants.. poo pants.. in videos very often so..." For new viewers without essential Educated Barfly lore as context this comment is totally unhinged hahahaha

[@richardcarr2890]

Poo pants...triggers a bit of childhood playground trauma...

[@Fuffuloo]

That bit made my gin come out my nose

[@Drkayb]

Great episode. The banter is good =)

[@captainsteveheart9513]

Aviation is one of my most frequently made cocktails. In the UK we have several brands of violet flavoured gins. I use those instead of the combo.

[@lewismaclean-db8ye]

A quick question, a lot of some of the best recipes I’ve been meaning to try from you have Coochi Americano. My question being if I can’t find it, what would you suggest for replacement?

[@jameslascano1123]

Hi Lewis, you can try Lillet Blanc as a substitute for Cocchi Americano!

[@jeff_la]

For sure making the Alpine Negroni gonna suits the december mood here in Montreal !

[@kennethalpvik7255]

Also like the Water Lily, a riff on the Las Word, with nice violet flavors as in the Aviation 👌🏻

[@liverfdg3638]

Try this coktail 🍸 Name is still up to interpretation. 1 oz of Ouzo (Kaloyannis) 1/2 oz of Kefir lime simple sirup 1/4 oz of grenadine (Mix with ice) Top it off with Club soda and ice.

[@Borovets2010]

Love the Star Daisy, make it in the UK with Cider Apple Brandy.

[@margefoyle6796]

Happy Thanksgiving, Leandro and Marius!

[@BetterAvecBourbon]

Gin Fix is definitely slept on compared to its more popular, taller brother Tom Collin’s

[@popvoid]

I can't think of another drink that I was so excited to try when I first heard about it and so disappointed when I finally had one. I would *never* order one of these at a bar. Any more than a ¼ ounce of Creme de Violette and it starts tasting like soap. Your specs are good. Using Empress gin is a good way keep it the right color without relying the Creme de Violette to do so. 👍

[@1313ryanchatfield]

I've always known it as a "de la Louisiane" and have always used an atomizer for my absinthe to rinse the glass instead of putting it directly in the drink, and done your exact measure minus .25oz on each spirit. wonder how different our versions would be. always thought of this cocktail as a child of the sazerac and the Vieux carre

[@MarkiusFox]

One must remember, we are no longer in the 20th century. We are in fact, nearly a quarter-century into the 21st century.

[@lewismaclean8849]

A quick question. I've been meaing to try a few of you incredible recipes that feature Coochi Americano. If I can't find it, what would you recconmend for replacing it.

[@CarlosSempereChen]

The closest I can think of is C. Comoz blanc vermouth. Lillet Blanc, otherwise. Other blanc vermouths are a little too sweet to substitute by themselves. Maybe a dash of bitters would compensate.

[@lewismaclean8849]

@@CarlosSempereChen Ok, I'll be sure to try that. Thanks

[@bladesxl]

Done the Star Daisy with VSOP Calvados - works well.

[@MrHowtofall]

My bar added the Aviation to the small Classics section on our menu after we ordered too much crème de violette for a cocktail that didn’t sell at all. It’s been a big hit. Probably doesn’t hurt that it’s a personal favorite and I’ll sell the shit out of it.

[@peterjuncker8488]

Benedictine makes B+B which is bottled with brandy. Makes a good sipper. Might be good to use a cognac you like. I only know because I bought a bottle on accident...

[@Urotsukidoji1]

hey, I remember this channel ! - We want more standard cocktail eps sir

[@trissst474]

As for me such a bit forgotten are Clover Club, Sidecar and Army& Navy. Like them very much especially Clover club

[@TheEducatedBarfly]

Oh yeah army navy is one of my favorites

[@trissst474]

@TheEducatedBarfly Simple but not ordinary

[@bthyme]

I used to like Aviation and love Blue Moon, but I have not been able to get Page's Parfait Amour for years and have not found an acceptable substitute. Any recommendations?

[@jigglesby]

What is the definition of a 'daisy'? I thought it was a cocktail that had citrus and sweetness from the liqueur only... so adding simple syrup would stop it being a... daisy? And turn it into a sour? Am I wrong? Great video, thanks

[@TheEducatedBarfly]

A Daisy is a sour with the addition of a liqueur, some old school ones only use liqueur buuut many also add a bit of simple syrup for balance. Very few like the last word are able to balance the citrus with a liqueur alone

[@terokoistinen]

Alpine Negroni: which liqueur is used in the drink, white Crème de Menthe or Crème de Cacao? The recipe says Creme de Menthe, but you mentioned in the tasting notes several times that you can taste Creme de Coco.

[@TheEducatedBarfly]

creme de menthe, just flubb in the tasting notes.

[@terokoistinen]

@@TheEducatedBarfly Thank you for the information. Unfortunately, I did not recognise the label on the bottle.

[@user-ln1up9xi4k]

@@terokoistinen tempus fugit brand

[@SuperStarr817]

I wanted to make a Vieux Carre, but had no cognac, maybe I'll do a La Louisiane instead now! I'd also love to make that Star Daisy but have no Applejack in my region. Maybe I can try it with Calvados?

[@TheEducatedBarfly]

Yes do it with Calvados just use VSOP

[@parzivalthehero1147]

Some years ago, you did a video with Greg from how to drink where Greg worked with you to "fix" the aviation.

[@TheEducatedBarfly]

I think it was the Corpse reviver #2 not the aviation but I could be misremembering

[@carlupthegrove262]

Rosemary Sprig... sounds like a Femme Fatal in a Film Noir. 🙂

[@elmerglue21]

Where can I find the glass used for the alpine Negroni

[@HiraethNA]

In years of bartending and also working for the chain of hotels Empress Gin takes its namesake from, I have never seen the gin fade and lose its purple color like that. How long have you had that bottle for?? was it stored in sunlight or something of that nature? I find that fascinating.

[@TheEducatedBarfly]

Nope stored in a cool dry place, no direct sunlight and has been on the shelf for maybe 8 months to a year.

[@JessicaYates-n9o]

Great analysis, thank you! Could you help me with something unrelated: I have a SafePal wallet with USDT, and I have the seed phrase. (alarm fetch churn bridge exercise tape speak race clerk couch crater letter). How can I transfer them to Binance?

[@jonunciate7018]

What absinthe are you using?

[@TheEducatedBarfly]

It’s called Vieux Pontarlier

[@TroyHutch]

Funny at the restaurant I used to bartend at we had an aviation Spagliatto. Half the specs of a normal aviation top with Prosecco. It wasn’t very popular 😂

[@TheEducatedBarfly]

😂

[@andrewmeilinger6203]

I feel like the addition of syrup is going to sweeten the Star Daisy too much, but I'm going to try it both ways.

[@DarrellSCady]

Where did you get the fridge??

[@TheEducatedBarfly]

We Customized a fridge we got at Home Depot

[@jasondworkin6597]

Anders did an interesting shaken vs. stirred aviation episode.

[@christophershooter9674]

8:06 - He has a Barfly fridge and manages to "fail" closing it to get a longer shot 🤣

[@TheEducatedBarfly]

😂 😆

[@hitmanhatton]

The main reason why the aviation doesn't get the beloved it deserves is because the creme de Violette in some places is difficult to come by. Therefore it doesn't get made as often hence the lack of appreciation

[@darinharvey3171]

I saw a video for a royal aviation that was an aviation in an absinthe rinsed glass and topped with champagne. After trying the royal aviation I started using an absinthe rinsed glass for when i made a regular aviation. I thought the absinthe improved the standard aviation cocktail.

[@albertusmagnus9124]

The last word was the cocktail all of us at the bar I worked at and actually now always have

[@strategic_amber_reservoir]

My favorite La Louisiane is an equal parts recipe.

[@TheEducatedBarfly]

This recipe is adapted from the original into what I think is a bit better in balance

[@josephrafferty6763]

Butterfly Pea (blossom), not pee, for those confused.

[@lb5368]

Thank you! After the third mention I just accepted that "Butterfly pee" is a cute nickname for a natural colorant I've never heard of, and I was cool with it being that too! 🫠🦋 But your clarification makes so much more sense.

[@fifty3motorsports]

A la Louisiane on ingredients alone just sounds like a Sazerac took a Vieux carre home.

[@buttonenfuego]

Adore Aviation but light marchino and double Violet

[@ericedwards3708]

I wasn’t sure I’d ever like this guy… now I’m sure.

[@TheEducatedBarfly]

Don’t let the door hit you in the ass on the way out

[@kingcrustty8288]

@@TheEducatedBarfly roasted his ass

[@jamiebrandon8475]

My favorite gin drink at a bar is a Singapore sling

[@SacredTide]

Is there an episode base off of recipe's from viewers?

[@TheEducatedBarfly]

There were a few back in the day and definitely thinking about doing more

[@SacredTide]

@TheEducatedBarfly I'd love to contribute

[@otaharmstrong6149]

Would love to make that alpine negroni and I have all the ingredients except Suze which you can't get for love or money around here and it's illegal to deliver alcohol so does anyone have any ideas?

[@AliceLoverdrive]

Any amaro will sort of work, but there's no 1-to-1 substitution, sadly.

[@TheEducatedBarfly]

Too true! You should pick it up next time you travel!

[@GPSjammer]

Another gentian liqueur is Salers, not exactly the same, but similar earthy and bitter notes

[@jinxed7915]

On the Negroni Sbagliato... can we talk about how it's just arguably just a Americano variant? I mean seriously, we went from a drink with sparking water, campari, and sweet vermouth, then subbed out the water for gin, and then they've gone back and subbed the gin for sparking wat- er I mean sparking wine! Whoever made this thing just accidentally reinvented the Americano! Honestly if people want to drink sparking wine, campari, and sweet vermouth together fine, but let's come together and just agree it is an Americano variant and not a Negroni variant

[@DarinGC]

You drink till you use up the same amount of lemon or lime thats left. Some days it just never works out.

[@klblissdish]

How about a pinch of rosemary frozen into the ice?

[@luddethoor]

Why should a cocktail be whip shaked, rather than just regular shake?

[@GPSjammer]

If it's served on crushed or pebble ice, to avoid overdilution

[@TheEducatedBarfly]

It’s a way of adding a little dilution and chill to a pebble/crushed ice drink without the worry of over diluting

[@TrueNorthCook01]

Love a good Louisiane

[@TheEducatedBarfly]

Me too! One of my favorites!

[@admiralstiffplank]

During the sbagliato craze, everybody was ordering it and simultaneously sending it back because of how bitter Campari is

[@TheEducatedBarfly]

😂 rookies!

[@aliastheaddikt]

Damn i thought all the bartenders were in agreement that we all hate the aviation

[@TheEducatedBarfly]

Nah. It’s a problem, but problems can be fixed

[@sndgo1]

Video just cut off???

[@soundofmitchell1090]

Are you ever gonna put a different background song haha

[@TheEducatedBarfly]

Probably not but maybe….

[@andreasnygaard98]

Of corse im not gonna sleep on them, that seems really uncomfortable, and im probably gonna break the glasses

[@AngryObie]

What if you just gave the rosemary a slappy-poo and rubbed it on the rim? 20:37

[@TheEducatedBarfly]

Rosemary really doesn’t need a spanking but do it if you must 😆

[@AngryObie]

@TheEducatedBarfly *someone's disappointed grandmother has entered the chat*

[@RedMage815]

Hmm. Nice thumbnail.

[@manfredbobski8114]

Sippy pants. Not! A drinky poo!

[@garfieldwithissuez]

I just like a normal Negroni

[@01blaval]

I thought you meant Butterfly pee... But that's not so easy to get, is it? 😅

[@TheEducatedBarfly]

😂 pea

[@hellacooook]

Double products . We selling everybody no hostages

[@andrewyarosh1809]

AI transcripts are not a substitute for the actual recipes you used to provide with the videos. So sorry that you have stopped providing those.

[@TheEducatedBarfly]

Not sure what you’re talking about, there are recipe cards at the end of every cocktail written by us not AI and the recipes are written in the description

[@AndDiracisHisProphet]

Too many Gin cocktails...

[@TheEducatedBarfly]

Or just the right amount 😆

[@bigmaclooiee2]

Bring back the beard, brother!