Don't miss out on these Amazing Cocktails!

[@StoplightRave]

That lemon twist at the end is so nicely done, mine never look that good. You should do a technique video on garnishes!

[@TheEducatedBarfly]

I’ve got one in the pipeline

[@bermei5187]

You should do a video on green and yellow chartreuse substitutes, with it becoming more and more exclusive lately.

[@andrewmeilinger6203]

There aren't any... And the dang monks don't want to make as much

[@doloressanchez3891]

Anders Erickson just did one.

[@thatdudebro]

i swear this is the ONLY channel doing modern cocktails with a valid cosign. not just the SAME cocktail vids over and over. like JFC bro i know how to make a negroni.

[@ErikDavisHeim]

Love the Modern Classics series!

[@gilvelaz69]

I love ur videos. U give a back story to them it makes me file like I’m at school for bartenders

[@kevind.3389]

Really loving this series and keep looking forward to every release! Thanks!!

[@BLoman25]

Finally did something I've wanted to do for a while. Today, I officially became a supporter of this channel. I owe SO much to you and a few other channels for truly inspiring my love of mixology and cocktails. I am THE drink slinger of my friends' parties. I wish I could do more, but I wante dto finally give back to a channel that has given me so much.

[@TheEducatedBarfly]

Thanks so so much for your support

[@kidyuki1]

I tried the Art Of Choke the first time I ever went to The Violet Hour. So cool seeing it on this channel!

[@lewismaclean8849]

Amazing. Incredible recipes, great commentary.

[@StockySocks]

Just fixed myself a French Pearl with absinthe subbed for the Pernod. You're right, it's surprising refreshing with the lime juice and the botanicals from the gin which cut though the heavy liquorice flavour of the absinthe nicely . Not a session drink for sure, but something I'll make again. CHirz.

[@andrewkirby7379]

So good leandro. You are the master.

[@patrickfort4467]

Agree on the jigger, just got one and it makes life so much easier.

[@Greedman456]

The art of Choke has a nice riff i was playing with using aged jamaican rum instead of white, yellow chartreuse instead of green(because i cant find green anymore for the love of me in greece and yellow suits aged spirits) and lemon juice instead of lime. It really is unexpectedly good. I like rich demerara better with aged as well

[@cyoungner1a2n]

Art of Choke is the best. Breaks all the rules in the best ways.

[@benjaminp3976]

Thank you as always for the amazing content!

[@christinecamley]

Spectacular cocktails Leandro!! I love the Greenpoint, The French Pearl and The Slop so much and I want to try the 2 other beauties that you have prepared!! Magnifico!! Delicious, balanced and complex!! Perfection!! Fabulous video!! Cheers!! Have a great weekend :-)

[@margefoyle6796]

Excellent!!

[@Succumbed2Rum]

I learn something new with every video, thanks Leon! I also don't like licorice but have been wanting to expand my palate. Will try the French Pearl this weekend 👍

[@lucasschneider9045]

you forgot to mention mint leaves in The Art of Choke recipe in the description, love the video, great cocktails!

[@michaelrussosells]

I love your videos and I'm having fun making all kinds of new cocktails! One point on this video I wanted to mention is on the "Greenpoint" the written description at the end says "Orange" twist but you actually used a Lemon twist...just saying in case you may want to edit 😉 but I can't wait to try this one too!! Thank you!

[@TheEducatedBarfly]

Yeah it’s a mistake it’s supposed to be lemon cheers!

[@MrBilbroBaggins]

The Art of Choke spec from The Bartender's Manifesto book that came out last year is slightly different. 1oz Appleton Rum 1oz Cynar .25oz Simple Syrup .25oz Green Chartreuse .25oz Lime Juice 1 torn mint spring into mixing glass. Love the series!!

[@rasenshuriken7325]

I don't know if this drink has a name, but my favorite drink is this. 1 oz Grand Marnier 1 oz Hennessy 2 oz pineapple juice Over rocks. Will drink this all night.

[@joshuawardle6516]

Loving this series guys 👏🏻

[@KevinSanchez-rd7um]

Loving this series! Though, i've been meaning to ask, for cocktails that require coconut cream, is there any way to sub out the coconut cream if someone is allergic to coconut

[@DansHotShots]

cashew cream

[@KevinSanchez-rd7um]

@@DansHotShots Thanks! Good thing i know how to make that

[@blackthunder8311]

Great video as always! I’m always missing atleast one ingredient 😢 atleast I have 2 bottles of Green Chartreuse 🤷🏽‍♂️

[@tyboar1926]

You say cream of coconut, but it says coconut cream and those are different things. Cream of coconut is heavily sugared, while coconut cream is fatty coconut milk.

[@cyoungner1a2n]

This is kinda true. Coconut cream in cocktails is often shorthand for a coconut milk based sweetened “cream”, different from the culinary coconut cream which is the super rich and fatty coconut milk

[@TheEducatedBarfly]

It is cream of coconut, coconut milk with added sugar although I do also believe these names that are so close to one another are quite dumb 😂

[@jasonandnicolehughes7374]

@@TheEducatedBarfly “Assistant Regional Manager” vs. “Assistant (to the) Regional Manager”.

[@jennifermiller4]

Will it work to make a gin fizz with green food coloring in the egg white? I need something for st Patty's day. And stores are out of green chartreuse so there goes my plan for The Last Word cocktail.

[@ethanrueckheim]

How different is Branca Menta to Fernet Branca? The brancalada sounds great but having a hard time tracking down the branca menta near me.

[@Auriorium]

I need two of the liquors from this vide just for me. That is Cynar and Branca Menta. I have seen to much of the commercials for these two on Italian television.

[@marchina1966]

what can i use to replace green/yellow charteuse? since here it's impossible to get one

[@cyoungner1a2n]

There’s not a good sub for green because it has so many, 130+, proprietary ingredients. But, Dolin Genepy is not a bad alternative. Strega is a pretty good yellow chartreuse replacement.

[@DonaldSubert]

I tried the Slope, with the same amounts and brands, and it just wasn't to my taste. I made a couple changes though, that I'm happy with. It's a bit milder. If you found the original to abrasive, give this a try. 2 oz Four Roses Bourbon Whiskey 1/2 oz Punt e Mes 1/2 oz Apricot Liqueur 2 Dashes Angostura Bitters Twist of Lemon

[@jynxmacnicole4912]

I gotta ask, how on earth did you get your hands on green chartreuse?? I've looked for it everywhere and it doesn't exist even a couple hours away from me here in southern cali

[@meerlux1174]

do you grow your mint? if so, how do you do it!

[@robbiebritt7573]

What are the cutting board and the 3/4oz teaspoon you are using? If I may ask…

[@MrMoney331]

7:21 "I always Crack two cubes" Seconds later only cracks one cube. Haha

[@TheEducatedBarfly]

What actually happened tho is I believe I cracked two but one made the edit lol I DO always crack two

[@MrMoney331]

@@TheEducatedBarfly Wait this isn't a live stream. 😂😂😂

[@thguy22]

I cant get Branca Menta where i live but i can get Fernet Branca. Is there a way i can get thag flavor with Fernet, or any other substitution?

[@dfnope]

The ending slide with the ingredients for the greenpoint has an "orange twist" 11:47, but the description and the demo of you doing it uses a lemon twist.

[@TheEducatedBarfly]

Ahhhhh!

[@tonyblaylock1309]

What cocktail can you make with mango liqueur?

[@nickhussong645]

Taking a trip to NYC soon. What are the top cocktail bars I should go to? Also, are there acceptable substitutes for Green Chartreuse? I am running low and cannot find it anywhere!

[@cyoungner1a2n]

Technically there’s no sub for Green Chartreuse because of the 130+ ingredients in it. Dolin Genepy is another alpine liqueur that features ‘Genepy’ a key ingredient in Chartreuse and is less intense and complex but green in color and some similar profiles. NYC - Katana Kitten, Bar Goto, Amor y Amargo, Attaboy, and get to Brooklyn too for Leyenda, Long Island Bar, Sunday in Brooklyn

[@Vincewolf1]

I love it !!! I am going to NYC for the first time any advice for THE bar we shoudn't miss I guess DONNA won't be open yet ;) !!! Thanks

[@BlaxsUn1337]

How about the sunken harbor club, that one’s famous. Death and Co probably as well.

[@benwaese-perlman8628]

Double chicken please is currently the number 6 bar in the world on 50best

[@Vincewolf1]

@@benwaese-perlman8628 good to know I'll check those bars. Cheers

[@rudycordero8895]

Leandro, do PCH’s Leeward Negroni and Kung Fu Pandan! I think you’d love the flavor profiles and highlights an underrated ingredient, pandan, often used in Asia. I guarantee you’d love it! Shoutout to Kevin Deidrich from PCH for exposing pacific and Asian ingredients.

[@EvilSamiad]

+1 on this, I love those drinks!

[@garlicgirl3149]

I just went to the store. Ugh! Do I have to go back for mint?!

[@TheEducatedBarfly]

Yup! Dammit!

[@didzisberzins1221]

Maybe a weird question, but do you re-use ice from the mix glass? I mean, in a bar, i imagine, you don't have to, but at home, mixing consumes a ton of ice. Is that fine or completely mental?

[@TheEducatedBarfly]

Never reuse ice that’s a little mental 😂

[@CopyCatCo]

You just had to taunt us with a Green Chartreuse recipe when I can't find it anywhere, didn't you. :P

[@80Entreri]

Will the creme of coconut be similar to the coconut syrup from Liber? :)

[@JasonPtt]

I’ve tried the recipe with their toasted coconut syrup and it’s delicious! I can’t compare to the coconut creme thought I haven’t tried

[@jpcampbell]

How close is Herbsaint to Pastis?

[@TheEducatedBarfly]

Herbsaint is pastis but it’s a little higher proof than most if memory serves

[@jpcampbell]

So even better. :-)

[@lxxwj]

rare barfly continuity error at 3:49

[@lxxwj]

i was like "huh, a manhattan variation with gin? ohhhhhhhhhhh......"

[@AngryCocktails]

People love doing "choke" puns with cynar drinks

[@TheEducatedBarfly]

As they should lol

[@chickrepelant]

Since you bartend in LA, what're the modern classics of the area? the only thing in seattle we're known for are epresso martinis, and Last Words, neither of which were invented here.

[@TheEducatedBarfly]

I think maybe the Saladito is the only modern classic we’re known for but it was created by a now disgraced bartender so nobody wants to talk about it anymore

[@MACH-tv1vl]

Leandro, anise and licorice are not the same thing, nor are interchangeable.

[@StoplightRave]

They both contain anethole which is what makes the predominant anise/licorice flavor, so while there's differences, there's also a lot of overlap

[@MACH-tv1vl]

@@StoplightRave they taste different to me. In both spice form and liqueurs/cordials.

[@TheEducatedBarfly]

I think for the sake of the layman it should be noted that the most people perceive anise to taste like black licorice and tasting notes in all videos are based on my subjective experience. Saying anise tastes like licorice is the same as saying you detect caramel flavor in bourbon

[@MACH-tv1vl]

@@TheEducatedBarfly I think my comment sounded harsher than I meant, I understand where you are coming from.

[@krs37]

First

[@jamesliber5496]

We admire your video and want to work with you, how can we contact you？

[@TheEducatedBarfly]

Just email us [e-mail]

[@jamesliber5496]

@@TheEducatedBarfly We have sent you an email, please check your email.