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

[@TheEducatedBarfly]

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[@duprix137]

a sidecar, has always been a sleeper. most people don't know about this cocktail, but those who do, do. like a brandy sour, but feels a little deeper. it smolders a little. lovely.

[@counterfit5]

My cousin loves sidecars. He unsurprisingly had it as a featured drink at his wedding

[@SonOfMeme]

Just don't ask to have it rusty

[@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 😂

[@ItsJustStevesWorld]

The 15ml of simple in the Aviation…is that 1:1 simple or 2:1 simple?

[@douglaspatrick868]

​@ItsJustStevesWorld Unless they verbally specify a different ratio or state they are using rich (2:1) or semi-rich (1.5:1) simple syrup it's usually a safe assumption that a bartender is using a basic 1:1 simple syrup. It's totally okay to ask if you are unsure or curious though!

[@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

[@finickybits8055]

@@Rich-l3u This is The Way.

[@ckeilah]

ALL liquor ingredients should be kept cloistered like delicate flowers until ready to imbibe. ;-)

[@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 ❤️💙💜

[@abbydoss4967]

👩‍🦯‍➡️🔮 Me trying to read and comprehend your comment.. not you it’s me lol slow to the show apparently

[@distritodisfruta8201]

The popularity of some things on the internet nowadays is insane, but also something we should not pay too much attention. The best example is music. Some "new" music artists (that are not that good) have so many more millions of followers than some of the greatest music composers of all time, only because the new generations grew up with them. You can compare views/likes from new songs that are mainstream with old school classics, and the difference is insane, and obviously in most cases the quality of the song is not even comparable. Whatever is trendy/viral today doesn't neccesarily mean that is good, and yes, annoyingly most people love trends.

[@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...

[@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

[@ChessJew]

@EddieHill Same! My boo and I love the original sugarless version - the only thing we're sweet on is each other.

[@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 😁

[@nopantsjones]

Give Cristiani a try. Even cheaper; also better than Luxardo IMO. Luxardo for the cherries, Cristiani for the liqueur.

[@lewismaclean-db8ye]

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

[@sheldoniusRex]

>in a lockbox like it was a gun... 😂😂😂 I love the bantz between you two.

[@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.

[@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).

[@CrystalblueMage]

I prefer the Moonlight variation, it doesn't have the "really need more sweet" of the base Aviation.

[@kitsunellie]

@@CrystalblueMage Ah see I really do prefer the tangy zip of the lemon version. My Perfect Aviation is this: 2 plymouth .25 CdV .25 Maraschino .25 Simple .75 Meyer Lemon (.25 green chartreuse if you want it extra fun)

[@Colin_After_Dark]

Aviation has been my favorite cocktail for many years. So refreshing.

[@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!

[@paulc1173]

I agree, it’s a great cocktails and the Benedictine / absinthe combination is probably the single most reason I have been reasonable introduced and learned to appreciate absinthe.

[@Empress1908Gin]

Aviations are one of our all-time faves! Crisp and complex, there's a reason it's such a classic 👌💜

[@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.

[@Chejo3]

You know you're a cocktail nerd when you nerd out on a glass. I do that all the time. I got my favs. Thanks for the suggestions.

[@yourhuckleberry7480]

The A La Louisiane is my wife's favorite cocktail and we make it on the regular in our house. We learned about it in NOLA during Jazz Fest one year. Great drink!

[@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 😂

[@mattterzi3016]

I'm so glad to see the A La Louisiane out there! I happened on it just flipping through the Mixel app, and fell in love with it. It's so good. The only reason I could imagine not enjoying it is if you have a thing against licorice/absinthe.

[@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.

[@MarkiusFox]

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

[@WinstonSmithGPT]

And I regret it every day.

[@stereodreamer23]

Although I agree with you 100% on the Aviation, and I also use a butterfly pea flower blue gin (Luna Blue from End of Days Distillery in NC), the use of a BPF gin will not make this drink more blue because of the chemistry of the drink. The pigment in BPF is acid fugitive meaning it changes color when mixed with acid. The citric acid in the lemon juice will change the color of these dark blue gins to a pale lavender pink. But they still look and taste amazing-far more floral and complex than when built with a plain clear gin.

[@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!

[@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

[@erikjonjensen]

I learned about the Aviation years ago when James Spader talked about it on the Blacklist, went out and bought a bottle of crème de violet, which promptly dyed my bar shelf purple cause it leaked. Great cocktail.

[@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

[@benlaben07]

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

[@kennethalpvik7255]

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

[@Haadwere]

I dig the crazy array of cocktails you show on the channel, I'm wondering if you have considered compiling them in a book with histories, preparations, riffs etc...?

[@ManInArea]

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

[@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.

[@cait__l]

I just bought a bottle of applejack and have been scouring Reddit for ideas besides the jack rose! Excited to try the star daisy

[@paulhaws4910]

Yay for the freeze dried citrus tip! The tea-like flavor that has come with dehydrated citrus has been so soo trendy has been so soo annoying to me in the past few years. I just hate that many bars that want to be upscale think that dehydrating citrus is the coolest thing. I can get down with your freeze dried citrus though!

[@buddys_dad]

For the most part, I’m a simple guy: Campari & soda with a twist or Uncle Val’s & tonic or 10 Cane rum and coke in the warmer months; Armagnac or bourbon/scotch on the rocks or smoked whiskey on the rocks in the cooler ones. I do, however, have a couple of mixed drinks that I love when I’m in the mood: Romero y Julieta (from the OG Rancho Pescadero) and as I’m typing this you went to my second one: Cocktail a la Louisiane (but I use Herbsaint & Sazerac) - still glad someone else is championing it!

[@mjspartansrule]

Gin fix is one of my all time favorites!

[@jeff_la]

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

[@brianab6216]

Made my first aviation today I hate gin but I’m gonna add it to my repertoire because it’s smooooooooooth

[@kyleeropkin2699]

I was trained that the reason to shake cocktails vs stir was more about the presence of fruit juice in the cocktail and not the simple.

[@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...

[@bladesxl]

Done the Star Daisy with VSOP Calvados - works well.

[@kvetcha]

I've become partial to Barmini's Aviation spec - they cut all their Maraschino 1:1 with simple syrup, so the resulting proportions are something like: 1.5 oz gin ¾ oz lemon juice ⅜ oz Maraschino ⅜ oz simple syrup (1:1) 1 bar spoon creme de violette I find it very nicely balanced. Certainly going to give this version a spin, though.

[@MichaelEllis1]

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

[@DanielBrice7f58a6]

I love Benedictine. It's like... you know how there are Cheerios, and then there are Honey Nut Cheerios? Benedictine is like Honey Nut Alcohol. I love it. I love my Bennie.

[@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

[@Refr619]

I like simple things. When i was working hospitality industry i woukd always get a Gimlet with cucumber as my shifty. They are delicious & refreshing. I like the feeling gin gives me as well.

[@TheWhiteGyrfalcon]

Can you do a few of these with a citris infused vodka? I loathe gin, but a few of these I'd like to try

[@maxjohansen9475]

I guess I have been making my own version of A La Louisianne, with Luxardo instead of vermouth and extra Orange bitters.

[@richardcarr2890]

New set looks great...congratulations!

[@deathstar51]

Where do I get that cutting board you use?

[@TheEducatedBarfly]

Here ya go, this is it amzn.to/4gBDKHu

[@Borovets2010]

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

[@christinelance8337]

new very new to trying cocktail making....so with that said, why do you feel the need to crack the ice a couple of times to then just put in big regular non cracked ice cubes?

[@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 🥲

[@buddys_dad]

@@richardcarr2890 I was introduced to it at a restaurant in Detroit of all places. Great cocktail.

[@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.

[@boozeontherocks]

Awesome, great selection and the banter. 😊

[@ennuigamer]

I heard that the Aviation was originally made with Creme Yvette, a violet liqueur with berries. Creme Yvette was resurrected for a while about a decade ago but seems to have gone back to the ingredient grave once again. After looking around extensively, no store seems to have any in stock and no one can get a solid response from the official producer in spite of the official site for it still being up and going. I'm really hoping it will be brought back or other distilleries will make their own version of it!

[@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

[@DcKayb]

Great episode. The banter is good =)

[@TheGhastHunter2014]

For an aviation, I find that the simple syrup is unnecessary when using the only Creme de Violet worth consuming, that being Tempus Fugit's offering. I also prefer Roku gin, as the sakura and yuzu compliment the violet and lemon. The sweetness of the Tempus Fugit Creme de Violet and the Luxardo Maraschino Liqueur combined are plenty to offset the lemon's sourness. I also tend to garnish with a Maraschino Cherry along with the lemon peel.

[@iesika7387]

Gosh that sounds nice

[@TirenossauroFPS]

You should talk more about cocktail history man, from bottom to top!

[@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. 👍

[@buddys_dad]

That Alpine Negroni looks fantastic

[@alexanderlitzenberg]

If you add egg white to the gin fix, it's amazing. But shake without the ice first!!

[@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!

[@WayanVassilopoulos]

I'm pretty sure the Aviation is almost universally made fun of amongst bartenders and in addition to that, is only a couple of hcanges away from being a much superior last word.

[@ShaneCombs-t2b]

The star daisy with honey syrup subbed for simple absolutely rips

[@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

[@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]

😂

[@DuckTapeGuru]

I wonder how crushing up some of the freeze dried citrus and using it to rim a glass or as a dusting would be.

[@richardolson9732]

I would recommend a maraschino liqueur like Bordiga in place of Luxardo. It is much cleaner and tastes more like maraschino - Luxardo has a musty taste to it that isn’t pleasant. I don’t know why it is so popular?

[@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.

[@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

[@jacesime3722]

Is there a way to properly make the Louisiane with actual Absinthe and not Absinthe Bitters?

[@fashdag]

Interesting. Ive had a bottle of Empress 1908 for 2ish years and Ive never had it fade?

[@tunneloflight]

A Pegu Club made properly is one of the most amazing and least appreciated, and oldest, cocktails.

[@ewetyube]

I also agree that the Aviation is problematic, without the simple. That is why I consider the Water Lily to be a superior riff. I also throw that cocktail.

[@margefoyle6796]

Happy Thanksgiving, Leandro and Marius!

[@Urotsukidoji1]

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

[@MrMoney331]

5:29 Thanks for not giving us a lot of "Poo Pants" 😆

[@thomascoca5064]

Hello, which book is the best book to learn how to open up a bar?

[@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.

[@josephlau8476]

I like cocktail very much.

[@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

[@ckeilah]

You want a long lost delicious cocktail, apropos wintertyme?... Brandy Alexander! ...you're welcome. ;-)

[@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

[@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.

[@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.

[@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.

[@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

[@christophershooter9674]

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

[@TheEducatedBarfly]

😂 😆

[@jacobcoombs9093]

What is the difference between A La Louisiana, and a Viex Carre?

[@MasterShake199]

Curious which Freeze Dryer you use?

[@TheEducatedBarfly]

Harvest Right

[@BetterAvecBourbon]

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

[@elmerglue21]

Where can I find the glass used for the alpine Negroni

[@Lord_Uroko]

Does anyone know what that juicer is called? I need one!

[@TheEducatedBarfly]

it's a large format Juicer amzn.to/3CLC50J

[@carlupthegrove262]

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

[@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?

[@laurencefrabotta1618]

I use freeze-dried strawberries to infuse Campari. Very intense

[@buttonenfuego]

Adore Aviation but light marchino and double Violet