The viewer created Bitter Fingers using one of my Favorite Amari

[@gaspo53]

I prefer Barfly Freepour; Reloaded makes me think as a re-invented Barfly.

[@justice4most]

"Greg forgets things too." You lie, Greg is a perfect little strawberry.

[@Malentor]

The jump cuts tell a different story!

[@ClarkIsSuperman-iw9gu]

Facts, Greg doesn't do it in one take. It seems that they just do one take here. I think I've also seen Greg forget things or make mistakes. (or drop glass tankards on his foot.)

[@mattalward3777]

I just want to see Greg comment

[@stephend50]

Gregg was probably hammered

[@peteradvisers2684]

The comparison of two variations of a cocktail (subbing or removing an ingredient) it's kinda interesting to see in the same episode. I like that.

[@davidmelgar1197]

@ I think it could work if each sample to compare was only half or even a quarter the size of the standard drink, if the goal is to compare

[@MizzSpunkySARAH1]

Video idea: lead Marius through mixing a cocktail without helping him and do a taste test at the end. I think it would be neat to watch someone who doesn't have bartending experience create a drink. Love the video! Keep it up! I also subscribed to Barfly Freepour🍸

[@squireson]

it also sometimes help to see how people might mess something up the way I might at home. Watching masters critique (no need to be mean) amateurs is often more useful to amateurs ... that is, most of us.

[@Sonofamensch]

Like back-to-back chef, but with... back-to-back bartenders!

[@craiggarner3268]

Leandro, thank you so much for showcasing my Bitter Fingers cocktail, and for the white glove treatment!! Honestly, you don't spend that much time on your OWN cocktail creations. And to all of your loyal followers, you guys are the best. It would be a blast to have a giant cocktail party with all of you (and, we could all forget to bring something). Since there were a few questions/comments directed toward me, I thought I'd answer some of them. First, there was NO attempt to use Butterfingers as a flavor profile. The orgeat makes the drink a little nutty, creamy and savory....but peanuts was not the intent. Amaro was the intent. One commenter said the ango probably added a clove flavor. YES! At first, I tried Campari (another Italian amaro), but it was the wrong flavor. Angostura did the trick. Plus, the ango gives the drink a really great color. To the commenter who asked if this was a riff on a Trinidad Sour, YES, it totally started off that way, but with no intent of using Angostura...but I ended up using it anyway. I hope that getting a bottle of Zucca is not too difficult for you guys. Here in New Hampshire (USA), it is widely available, so it is not an exotic ingredient to me. Like Leandro said, it is a wonderful amaro, in cocktails, or even with a citrus soda as a spritz (no, I am not affiliated with Zucca in any way...I just like it a lot) I hope you all enjoy the cocktail. Oh....almost forgot....Freepour!!

[@platinumskies30]

Made this a few times and I’m really enjoying it. Thanks for putting this out there! 👍👍

[@mcfeelyat]

"Barfly Freepour" is clever-er and more open-ended.

[@johnc2435]

Finally found Zucca and made this. Its fantastic!

[@TheEducatedBarfly]

I agree!

[@Sonofamensch]

Really cool choice to try it both ways and show us the results, that's something I'd be curious about in future episodes...

[@oboecoe]

"At the risk of making a 10 minute video..." proceeds to make a 20 minute video hahahahahaha

[@TheEducatedBarfly]

Some things can’t be helped 😂

[@maksymilianreiter3111]

Leandro forgets stuff Greg spills his liquor Steve sometimes forgets to smile mid-shaking...

[@computergabe]

I like watching Leandro forget things. It make him more human.

[@BlockTechGold]

free pour ... and I really misread this title and thought you were making a Butterfinger cocktail I as excited to see that...

[@TheEducatedBarfly]

Sorry to disappoint LOL

[@ChristopherOdegard]

Given how much Leandro talked about peanut butter notes in the flavor profile, I wonder if Bitter Fingers / Butterfinger was an intentional reference by the author of the recipe? We have been looking for an excuse to pick up a bottle of Zucca, and now we have one! (As long as we're on the subject of Butterfinger: it is a crying shame about the recipe change in the Butterfinger candy bar. It used to be awesome, and now is literally awful.)

[@BlockTechGold]

@@TheEducatedBarfly it is all good got to see something new :)

[@dzurisintube]

When he was like "You know what....." I was so happy that he took the time to test out the contrast between the two. It's one thing to be knowledgeable enough to speak from experience and another to be prudent enough to test that knowledgebase and adjust accordingly. Right on.

[@Arg3ntis]

Loved this deep dive into the submitted cocktail! Felt like I learnt a lot. And loved the side by side comparison

[@BrickFilmsCinema]

Maybe that's why it's called a "bitter finger", a play on "butter fingers" the peanut butter/butter scotch flavored candy

[@major0joy]

6:00 for the drink

[@nzk41n]

thank you.... a 20 minute video to make a cocktail is over the top....

[@nicotti]

I say you go with "Barfly: Marius Special Reserve Edition" as the second channel name. ;-) I also think Marius should make the cocktail and Leandro be behind the camera for your April 1st vid this year.

[@tomacalin86]

Leave it Freepour. It makes a lot of sense from my point of view :)

[@Stillouttolunch]

I'm voting for Freepour, Sounds neat.

[@tragikomisk]

You should call it the "Zucca Blyat" lmao

[@prplprince8730]

I love the idea that you wanted to test your theory! Doing things like this is why I watch

[@thewerepyreking]

This video was like its own journey. Very interesting.

[@NickCombs]

Nice bit of science in this one!

[@mosherabbenu347]

Well, to please the algorithm I might as well comment on the ABV and SBV estimates of every cocktail from now on (hopefully somebody finds it also useful): After shaking ABV: 14.4% Sugar content: 219.5 g/l The calculation uses Barfly's own orgeat recipe. So sugar wise, it's quite on the high end (slightly surpassing the Trinidad Sour and Leonardo's own Bitter Italian). Going solely by those two numbers, it's akin to drinking sweet vermouth by itself. However, as it is a showcase of the Italian Amaro used, this kind of makes sense. P.S. Freepour > Reloaded

[@roin97]

Moshe Rabbenu I was just wondering how you calculated the ABV of the drink - how did you calculate the amount of ice that melted (or is it just ignorable)?

[@WhyDoBabiesStareAtMe]

This automatically struck me as a weaker drink just from the low amount of main spirit. A half oz of rye isn't much, even if it were overproof.

[@mosherabbenu347]

@@roin97 Good question. The short answer is that the dilution from shaking is not negligible, and without it the ABV would be 17.3% (using cask strength rye, i.e. 57%). The calculation can never be super accurate though, because it depends on the shape and size of your shaking ice. Here is a more in-depth look at the question: www.cookingissues.com/index.html%3Fp=4585.html The main takeaway is that shaking for 7-8 seconds will more or less already cool it down close to the desired temperature, after which you start diluting more than cooling, and shaking for more than 15 seconds won't do anything other than dilute. This is when all the liquids are initially at room temperature (like in this case). The amount of ice isn't much of a factor once you use enough (and bar tenders have a good intuition for this depending on how voluminous the cocktail is). If I remember correctly, the volume raises by about a third after shaking for 15 seconds. I use a formula I wrote that takes in the temperatures and ABVs of the liquids you shake and the amount of seconds you shake (whip shakes and others have a different formula). With Leonardo's preferred 9 second shake 14.4% is what it outputted. Furthermore, temperature-stable cocktails are usually not ABV-stable, so your last sip will be more diluted than 14.4%, because the drink is sitting on ice. Then again, I'm not an expert.

[@sebastiantohovaka3645]

Is this drink a riff off of a Trinidad Sour? That would explain why it's so bitters heavy. Is there any comparison between the two? I might see if I can find Zucca here in New Zealand and give it a go. Also, Barfly Freepour is a great name.

[@ctwiggs]

Viewer created cocktails rock! I love that a viewer can get your expert opinion on an amateur creation.

[@PalCabral]

Leandro needs another episode to analyse this cocktail. It was the Zucca, it was the Angostura, it was the orgeat, it was the pineapple. Lol. Sometimes a drink is so complex it needs a good night's sleep before you figure it out. Good one. Wish I could get my hands on the Zucca.

[@decim2047]

i love this episode so much 20 min pure joy

[@jonaholiver4606]

Free pour > reloaded

[@tisch9928]

That comparison was awesome 👌🏻

[@Kaelisk]

"Don't want this video to be 10 minutes" ... video proceeds to being a 20 minute episode hahaha

[@alandunn1284]

I bartend in Anchorage AK. I get compliments on my drinks all the time, I tell interested customers to check out your channel! I like Free pour.

[@TheEducatedBarfly]

Thanks!

[@Lhorgrim]

I vote for Barfly Freepour, but my second choice is Barfly...After Dark.;)

[@justice4most]

Okay, yeah, that is pretty good.

[@TheEducatedBarfly]

When we first started thinking about the new channel that was one of the first names, but then we felt freepour gave us a little, well... more freedom. but it was a contender there for a second

[@Pabooney701]

I appreciate you tried your take on the drink. With 5+ ingredients I always start to wonder if they all contribute in the end, whether it's worth the trouble.

[@dalepalarz3921]

Freepour works for me. Cheers!

[@PickledMu1972]

Smooshed like button before ads were even over.

[@cooperroe3850]

Subscribed to Freepour the moment I heard about it! Love the channel and can't wait to see what's next on both. Personally, I quite like the name "Freepour," but hey I'll keep watchin whatever the name. Keep it up!

[@GrandOldPainter]

More Fernet cocktails please!!

[@unwin42]

Maybe on Freepour you can get a science scale and test the dasher theories like a cocktail mythbuster

[@nrpbrown]

Excellent video!

[@tylerhirsch3515]

I gotta get to trying some Amaro. Haven't gotten around to it quite yet!

[@peterverdon645]

This is a very momentous video!! Not because it’s an informative and entertaining video (we’ve come to expect those from EB). Not because we had a redo of the cocktail with an ingredient adjustment (don’t think I’ve seen you do that before). Not because you announced a new channel (Very excited by the way. my vote is for Freepour). No, the reason this was a momentous video was because we actually saw, for two brief moments- Leandro on screen!!! Granted, it was the back of his head but that’s the first time I’ve ever saw him.

[@TheEducatedBarfly]

You mean Marius I think LOL

[@peterverdon645]

The Educated Barfly (smacks forehead) yes Marius

[@repetern]

Barfly Freepour. Then the garnish was the bomb!

[@jaconbits]

Does it taste like a bitter Butterfinger?

[@idgamingfederation202]

I like the free-pour name

[@consumptionification]

Like a citrusy peanut butter？Oh. That's what I want👍👍👍👍👍👍.

[@nickentros]

I like “Barfly Dry Shake”

[@The_Other_Matt]

Sounds really good. I've got the Zucca, but I'll need to make a new batch of Orgeat for this one.

[@maxdorner2901]

Can’t wait to read/see the list of drinks out of the products i sent you

[@csongorkakuk5871]

In my humble opinion adding "Reloaded" to any title makes it sound like an 8th sequel to an already lame movie like Fast and Furius or something. That's just my two cents though.

[@6shadowflame]

Agree. Marius totally hit this on the nose at the start, Matrix used Re-loaded once and that was the only decent use we will ever get of that in a title. I prefer Free Pour, it ticks all the marks for the content that I would name a cocktail by, so why not.

[@penguindrummaster]

As for the new channel name, I thought Barfly Freepour was a fantastic name. Not only for the reasons you stated, but it leaves the purpose of the channel open to interpretation, so it could be a great place for spit-balling new ideas and spinning off new channels. Also, already subscribed from either a Community post you made, or from a KZbin recommendation, so either way I think you're working the algorithm properly. #gammelDanskOverMalört

[@SuperdupeHajdeBre]

The best!

[@ralphspradley7988]

Looks delicious

[@bharkins90]

Awesome video

[@johnbarry7874]

The Estimated Barfly...

[@mattalward3777]

Reloaded sounds like yet another installment in a run out movie franchise.

[@raultraje]

Could you make a video about the Dunhill drink?

[@robert_ash]

Second that!

[@youtubuzr]

I'd love to try this one day. That day being when I can find freaking Zucca anywhere w/in 50 miles of here. :/ Side note, nice to see you're using Old Overholdt rye. It makes a great cocktail rye, as it has the spice, but isn't as overpowering as some other ryes. As an added benefit, it's freakin' cheap around here.

[@SilentKiller-fx1qj]

Definitely got to try this. I am a peanut butter junkie.

[@avantgirl33]

I think certain ingredients bring out a nutty flavor in old overholt.

[@destroya21]

This man just threw my show tune lovin boy GREG under the bus about cutting out his mistakes. He has chosen death.

[@TheEducatedBarfly]

I wasn’t throwing Shade at Greg. I think he’s great.

[@galenmaughan7952]

Interesting, I love Old Overholt

[@jkdude7716]

You forgetting something is your signature...like Steve’s smile

[@MrDankstar]

Glad you stuck with the freepour name ; )

[@patriciasouchik-stock7521]

Barfly Freepour! It's just a cooler, fresher name.

[@cactusmann5542]

Btw, im curious.. never paid attention to that part...are the juices you use..factory made(sold in stores), or made on the spot?

[@MizzSpunkySARAH1]

Hello! Leandro makes all of his juices. They are recipes for most juices and syrups on their channel.

[@jimfererro1493]

Good job, Craig!

[@ChadWinters]

does the japanese bitters bottle have a cap? does it just aerate your bitters all the time, considering buying one.....

[@TheEducatedBarfly]

I buy little plastic caps for storage but it doesn’t come with one

[@pnwesty7174]

#teamfreepour I recently got Pearson's Amaro book and a couple Amari. They didn't have Zucca, but I did get some Sfumato Rabarbaro, which (as I understand it) actually smokes some of the chinese rhubarb used in making it. I'd have preferred to have tried the Zucca first, but such is life. It's one of the most fascinating ingredients I've ever tried, and makes for am amazing sub for Campari in a Boulevardier.

[@chrisandersen5635]

Free Pour definitely.

[@MrMustang1116]

I have a drink to share. The Mississippi Tradesman: add 2 oz of your favorite bourbon (I prefer buffalo trace but your mileage may vary), 1 lemon wedge, .25 oz of simple syrup, and 2 dashes of pechuads bitters to a shaking tin. Muddle, shake, double strain, and garnish with an expressed orange peel. So behind this drink is the history of America's trade highway, the Mississippi River. Everything from fresh fruit, to bourbon, to steel was traded up and down it's banks and it ends it's journey in Louisiana. Oddly enough this drink was made when my buddy and I were drunkenly playing CIV 6 and talking about American history. Originally we were also experimenting wether to lengthen it with some type of soda, ginger ale, or maybe ginger beer but I seem to like it on its own. So.... Heres my weird take on a whiskey sour. Edit: It'd never be me without forgetting something. I added the .25 oz of simple syrup and the word muddle to this recipe. They help alot.

[@case12hdsybncjkd]

"we don't wanna make this a 10 minute video..." so we made a 20 minute one

[@DaveTugwell]

freepour makes more sense since the way you explained how bartenders can freepour

[@scottmichaelharris]

Barfly buzzed😂

[@AlajBag]

You should make a comparison between different "dashing techniques" and different bottles. You can use on of those scales that you weigh drugs on to see how much you get out.

[@turnerjazz7872]

The fact that you ALWAYS forget something makes me feel a little more normal lol...

[@TheEducatedBarfly]

TJ Turner 😂

[@otisenglish2718]

The familiar flavor is butterfingers!! It’s called bitter fingers *wink wink*

[@vintagejudie_]

Freepour cool👌🏼😎

[@richard.fontina]

Oh boy, 20 minutes? I mean, guys, I really do have some work to do today

[@ckerr636]

I would guess the peanut butter flavour and a play on Butterfinger in the name are related?

[@jasperblackcrow]

Excuse maybe a stupid question, but I'm a new viewer - how do I submit a cocktail? Or is it patreons-only?

[@TheEducatedBarfly]

You can submit to [e-mail] or through the link on our website

[@jpark180]

Hey Leandro, LOVE the channel. Quick question though: where in LA do you buy all these obscure amari from? I go to bevmo and their selection is super limited. Trying to get more in to Italian Amari cocktails but need a reliable place to find them. Thanks!

[@TheEducatedBarfly]

The best places in LA to get Amari is K&L Wines in Vine just south of sunset and Jason’s in downtown. I also really go on the hunt, if someone doesn’t have something I’ll have them special order for me K&L is really good about this

[@silverfeigner]

Sometimes Steve the Bartender doesn't edit out him forgetting something. He sometimes leaves it in as a blooper.

[@lenny6281]

I definitely prefer Freepour over Reloaded. Reloaded makes it sound like some lame sequel from the 00's LOL. Also, great episode, I love seeing you try a theory about the ango, great stuff!

[@yusufbanna]

nice!

[@krisd352]

Bar fly free pour for sure

[@DaveBendit]

Are you using a homemade orgeat? Or e.g. small hands? I've done a homemade batch using Kaiser Penguin's recipe, but it was a huge mess and a pain. I've seen recipes that simply mix almond milk, simple, and some rose water - have you tried that method? Any idea if it's a waste of almond milk, or potentially a good compromise between taste and effort?

[@TheEducatedBarfly]

I use homemade Orgeat and my basic recipe is to make Almond Milk from scratch then add sugar, a little orange flower water and a little brandy to fortify

[@captainsteveheart9513]

20mins! C'mon guys, you're killing me here!

[@PickledMu1972]

I vote Barfly Free Pour.

[@carlosdelapena3903]

Leandro’s Barfly in the wall

[@pokeycola670]

Late to the party, but another vote for Freepour here!

[@DaveBendit]

Barfly Freeloaded 😆

[@kaster03]

I like Barfly Freepour.

[@hrickwood]

I like Reloaded best. I think free-pour implies a lack of consistency. Preparation of cocktails and Book Reviews both require constituency. Enjoy your channel.

[@andrewdessert987]

I’m with Team Marius on this, stick with Freepour, Reloaded is kitschy

[@philmasecar8542]

probably already been recommended a bunch but why not use re-mix for the new channel?

[@stephend50]

What if it's a dashypoo?

[@Spigsley]

Before we make this a 10 minute video... As we make a 20 minute video 😂 😂 😂

[@alexiladeroute2182]

Freepour for sure!

[@eamo013]

Could you do some Lemonchelio cocktails please!?