Haha you read my mind. Who cares if u need to go to work
@AdnanPillay2 жыл бұрын
It’s happy hour somewhere
@cloudforest4087 Жыл бұрын
Been thinking that as of late, you know, to practice the craft.
@JosephTheBurrito2 ай бұрын
Hi Leandro, just wanted to say thank you so much for posting your videos on how to make cocktails. You’re my number one go to person for finding a winning recipe if I’d like to try something new. In fact, recently I had a bartender from Turks and Caicos visit me and after a Tommy’s Margarita and Whiskey Sour, he was won over and even said I could make him whatever I’d like because he knew it would be good. It was a highlight of him visiting to be seen in such regard thanks to following your instructions. Thanks again so much!
@jonathanthomas87362 жыл бұрын
This is a particularly good one. So many modern cocktails involve extensive prep (Strawberry infused St. Germaine, anyone? Chai/black pepper simple?) that it's truly refreshing to see some that don't need that. Also, I've done blonde and pink (I call it something different) Negronis, but it's nice to have an excuse to get a bottle of Suze. Bravo!
@cloudforest4087 Жыл бұрын
I love how all cocktails require balance. What a craft.
@troyrowe76702 жыл бұрын
This is much better than cocktail books. Because whole cocktail books just say to use a kind of spirit, he actually gives us specifics and why they work verses other brands of the same spirit
@zagraniczniak41202 жыл бұрын
Chocolate/mole bitters for the Oaxaca Old Fashioned! (Playing up the Mexican theme.)
@theloveofmezcal38732 жыл бұрын
Aztec Chocolate bitters from Fee Brothers works well too.
@cristobal712 жыл бұрын
Nice cocktails 🤩 Some very good ideas (love Intro to Aperol, I’ll try it very quickly) For my white Negroni I use Lillet Blanc/Suze/Citadelle Gin, so I can call it French Negroni 😁 Thanks for all 🍸
@milesdavis23532 жыл бұрын
Nice pfp
@josecarlosbasile44772 жыл бұрын
Valeu!
@cfhollister87662 жыл бұрын
My take on the White Negroni: I've yet to be able to get my hands on a bottle of Suze in my area despite a few years of trying. While out-of-state, I was able to get my hand on a bottle of Avèze, a different gentian liqueur. From my research, Avèze is less sweet and less bitter than Suze. So I've found that pairing it with Cocchi Americano, which is more sweet and more bitter than Lillet, is a good way to rebalance the drink. It certainly makes for a nice cocktail, probably deserving of retaining the name White Negroni.
@fomocorox19899 ай бұрын
I’m in the same board of not being able to track down Suze so I too use Aveze, and since my pallet isn’t quite that bitter I add a scant 1/4oz of PX Sherry..probably not really a white negroni anymore but it’s good
@myles24942 жыл бұрын
Luxardo makes the bitter bianco as a White Negroni Campari supplement. Their recipe has Lilley blanc which makes it a bit more 'white'. It's very good especially with empress to make a purple Negroni.
@milesdavis23532 жыл бұрын
Damn that sounds good. I swear by Luxardo Red Bitter in my Negronis. I prefer the botanicals in the Luxardo over Campari but it is close enough that it works as a 1:1 replacement for Campari in most drinks.
@myles24942 жыл бұрын
@@milesdavis2353 I agree I sometimes prefer the White Negroni using bitter bianco. Their recipe is the same standard equal parts but tastes less bitter than Campari.
@nolandrinkard32152 жыл бұрын
Great insight on pulling a coin instead of a regular peel, much easier to express with some meat on the rind.
@Daddy_Smurf2 жыл бұрын
I adore Amaro and bitter flavors in general but even I find Suze a little too bracing. For a White Negroni I sub Yellow Chartreuse, gentian-based alpine spirits like Underberg, or a rosolio like Italicus. Sometimes I also split the modifiers up with a semi-dry sherry like Amontillado. Love your content!
@totalcompilation1382 жыл бұрын
My preference is an equal parts, suze, italicus, blanc, and gin.
@baloneyandfunk52342 жыл бұрын
I love Italicus! Not many good recipes out there using it.
@totalcompilation1382 жыл бұрын
Here's something I came up that features Italicus that I call the "Saccarello", named after a mountain that boarders both Italy and France: 2 ounce Italicus 1 ounce Pavan Bar spoon of orange blossom water. Top with high quality soda water in a highball over ice. Squeeze a fresh lime over top. One of the most delicious and refreshing cocktails that really highlights the brightness of the italicus and the subtle tartness of the pavan.
@Daddy_Smurf2 жыл бұрын
@@totalcompilation138I drop Suze altogether and go 2:1:1 Gin, Italicus, Blanc + cucumber bitters. Subbing amontillado sherry for the blanc is also typical for me.
@fredriksahlstenglimmevi32592 жыл бұрын
Loving this new series!
@josecarlosbasile44772 жыл бұрын
First time I see the prize for my congrats for the video! But I really appreciate your link to buy the lemon/citrus squeezer you use! I'm really passionated by it! I'm from Brazil and got special tips from your presentations that made my hobby "like a boss" style!
@TheEducatedBarfly Жыл бұрын
We blocked the user, but they will surely try again. We only comment with our official profile. And telegram, whatsapp or any third party messaging services are ALWAYS a scam on KZbin.
@josecarlosbasile4477 Жыл бұрын
@@TheEducatedBarfly thank you! And I find out the squezzer you use at you shop at Amazon!
@aginsfbayarea73502 жыл бұрын
Nicely done! I sometimes make the White Negroni with Cocchi Americano instead of Dolin Blanc, and then decrease the Suze to 1/2. But, now I'm thinking to try your way, again, and compare, again. Cheers!
@garywilliams40702 жыл бұрын
Would love to see you do a video featuring your picks of the top 10 liquors for cocktail mixes!
@slimpunk2 жыл бұрын
5 ml is almost exactly 1 US tsp. I’ve always heard that one barspoon is typically about 3/4 tsp.
@tommccafferty55912 жыл бұрын
I made the Oaxaca Old Fashioned. It was really excellent. Between you, Steve the Bartender and The Whiskey Tribe, my liver is doomed. 🙂
@MrOXSX2 жыл бұрын
My white Negroni: 1oz London Dry Gin 1oz Blanc Vermouth (Del Professore) 1/2oz Suze 1/2oz Italicus Lemon twist Gogogogo
@MrOXSX2 жыл бұрын
The Italicus sweetens the Suze out, and makes it more comparable to Campari ✌️
@jcloiseau2 жыл бұрын
Cocktail suggestions folks: Sugarcane highball : 1.5 Oz hampden or. Clairin sajous 1/4 Oz pf dry curacao 1/4 Oz lime juice 2 dashes orange bitters Top with freshly pressed sugarcane juice
@cnwilliams59 Жыл бұрын
A good basil gimlet is one of my favorite drinks ever
@margefoyle67962 жыл бұрын
Some of my favorite cocktails!!
@garlicgirl31492 жыл бұрын
I need to start trying some of these modern cocktails. Yum the Oaxaca Old Fashioned.
@KayneWalshNZ2 жыл бұрын
I love your vids please keep them up!! So much fun watching and hearing from you!
@TheEducatedBarfly2 жыл бұрын
Thanks for the support!
@grammar_antifa2 жыл бұрын
I do my own version of a white negroni with gin, Gran Classico and Kina l'Aéro d'Or. It's leans even more into the bitterness since the Gran Classico is a bitter aperitif and the Kina is a bitter aromatized wine. Even if you stick with a blanc vermouth, I recommend the Gran Classico as a potential Suze alternative.
@theloveofmezcal38732 жыл бұрын
We made the White Negroni with Gracias A Dios gin. Very herbaceous, along with Suze, would be a nice cocktail before dinner.
@BluesmaNeedham2 жыл бұрын
What’s the difference between the “Basil Gimlet” & the “Gin Basil Smash?” Is it just that the GBS has 1/4 oz more simple syrup?
@amandablack24 Жыл бұрын
I’ve used luxardo bitter Bianco as a sub for suze, not quite as good but does the trick
@DasGreatBrit2 жыл бұрын
Leandro, love the content. As others have mentioned for the White Negroni, Italicus is an interesting if not one to one sub for Suze, might need to scale back a bit to not oversweeten.
@kameronkiburz12332 жыл бұрын
Just made the Intro To Aperol! Super good. I love Aperol but typically don't enjoy Gin so this was a very good way to mellow down the intense gin flavors for me haha
@jrelllll2 жыл бұрын
try doing a regal shake with an orange peel for the tommy’s margarita. good way to get the orange back in there.
@dennman372 жыл бұрын
What is a regal shake?
@HuyHoang-fc3yq2 жыл бұрын
@@dennman37 it means you put the citrus peel in the shaker and shake your cocktail with it to express the oil and bitterness.
@dennman372 жыл бұрын
@@HuyHoang-fc3yq Thanks, that's a good idea 💡 Imma try that right now in fact 😀
@milesdavis23532 жыл бұрын
It does a slightly different function than muddling in the shaker pre-shake because you are using the action of the shaker instead of a muddler, giving it more aeration instead of peel expression with a smashing action of the muddler. Another fun method you should check out is pulling cocktails by using aeration through pouring the cocktail back and forth between the shaker and the glass.
@williamvalvo31102 жыл бұрын
A bartender at Compère Lapin in New Orleans introduced me to Suze, a gentian liqueur. He also recommended another gentian liqueur, Aveze, and if I am remembering correctly tasting side by side I found Suze much sweeter in comparison. Salers is another gentian liqueur and my personal favorite, although I tried it in a white negroni and it did not work for me there.
@MrEcho12132 жыл бұрын
Hey Leandro Does your squeezer also make the juice more bitter since it traps the oils? I was wondering because I am thinking to get on like that aswell. As always, very nice and fun video!
@gamersruin2 жыл бұрын
The dominant flavors in Suze are Gentian and Turmeric. You could technically use any Gentian Liqueur, like Gran Classico, and infuse it with a knob of Turmeric.
@jakubhusa8442 жыл бұрын
white negroni alteration: you can substitute Suze for Basanotto (liquor from Genoa, Italy with basil, sage and chinotto citrus) if you get your hands on it.
@petersallay52212 жыл бұрын
Love your content. Would you consider a cocktail with Unicum? Hungarian bitter botanical.
@TheEducatedBarfly2 жыл бұрын
Hell yeah I would
@julioriviera2 жыл бұрын
Love the series
@gabrielafrancois7175 Жыл бұрын
This is was such a great video! I've never heard about the Intro to Aperol and I definitely will be trying it soon. I know you mentioned that there is a current Agave craze and in another video you mentioned that Charanda is a spirit that may fade out of existence due to lack of popularity. Are there other spirits that you have seen lacking in popularity and are facing extinction? I want to support where I can.
@TheEducatedBarfly Жыл бұрын
Well the story of Charanda isn’t really about lack of popularity it’s about scarcity and a lot of the reason is due to the Cartels in Michoacán I’m doing a video on it. As for other spirits there are a few less popular ones like crème de noyeax but none come to mind that I’d get behind like Charanda
@benjaminp39762 жыл бұрын
Have you tried cure for pain cocktail? Its in the death and co book and its pretty awesome boulevardier riff
@TheEducatedBarfly2 жыл бұрын
Not yet but sounds great!
@adamg.manning60884 ай бұрын
Great video, but I have to say that Barspoon Nerd is correct. There is absolutely no set size for a barspoon and it’s definitely not a universal 5ml teaspoon. The industry standard Cocktail Kingdom teardrop or trident barspoon consistently clocks in at around 3.5ml, for example.
@rongill39272 жыл бұрын
BTW 5 ml is 1 teaspoon
@isaac37692 жыл бұрын
Why do we muddle the basil if we are shaking the drink? Does the muddler do something to the mint that shredding it with the ice doesn't?
@TheEducatedBarfly2 жыл бұрын
This answer really deserves a video. I’ll make a short on it.
@naveendurga38932 жыл бұрын
Any reason we are building in the glass as opposed to a mixing glass and pour over ice? Just looking to learn, I don't have any opinion on this :)
@TheEducatedBarfly2 жыл бұрын
It’s more dishes and extra time for no reason. That’s it, just being economical
@nosynchro2 жыл бұрын
Was wondering why you have the gigantic bottle of Blanc Vermouth! Now what else to make with that...
@TheEducatedBarfly2 жыл бұрын
I drink it neat and make cocktails. Great for a low ABV nightcap
@Nasosdag2 жыл бұрын
Wonderful stuff as always. I am aching to mix myself an Oaxaca OF, but perhaps I should wait for the evening to come... One question I have is, do spirits lose some of their aroma/flavor potency if they sit in the cupboard? My feeling is they do... I have had a bottle of Suze for a while (made a few White Negronis in the past year) and I think the profile has changed a bit. Not as powerful as it was when I first opened the bottle. I suppose it is oxidation? Even a bottle of Campari I have seems a touch more mellow and less complex. That is the problem when you like cocktails, but do not make many of them: The bottles you buy will not get used soon enough, so oxidation will affect them.
@TheEducatedBarfly2 жыл бұрын
Yes they do. But the way you store them will determine how they age. Are they in direct sunlight? Are they in a cool dry place or are they in a hot environment? The ethanol in the bottle evaporates over time so it’s only natural that flavors will change
@Nasosdag2 жыл бұрын
@@TheEducatedBarfly cheers! They are in a closed cupboard at a relatively cool and stable temperature (I should actually put my whisk(e)y bottles in there, now that I think about it). So it should be ok, but still, time will change them. Oh well... guess I will have to use them quicker! That can't be a bad thing, but I have not asked my liver...
@Jade-mr7vr2 жыл бұрын
how does the glass for basil gimlet called?
@HuyHoang-fc3yq2 жыл бұрын
It's a Nick & Nora glass I suppose
@cristobal712 жыл бұрын
@@HuyHoang-fc3yq yes it is. Not the original one but a kind of it 😉
@BrandonCerelius2 жыл бұрын
Haven't done a comparison, but supposedly Salers > Suze. (It also doesn't use fake coloring.) Unfortunately the only place I know that typically carries it is Bitters and Bottles in SSF. Also, a controversial take, we should rename it "Tommy's Daiquiri".
@williamvalvo31102 жыл бұрын
I love Salers but could not get it to work in a White Negroni. I really enjoy it for sipping and have used it in a 'Vatican City' (lime, gentian liqueur, simple syrup, soda water) and it was delicious, but would love to find some more drinks for it.
@BrandonCerelius2 жыл бұрын
@@williamvalvo3110 From what I understand, Suze has an extra bit of sugar over Salers - would be curious if an extra barspoon of simple would bring it in? Or are all the flavors just more mild that they don't shine through enough compared to the botanicals of the gin/blanc?
@MoarCheeseBirb2 жыл бұрын
Leandro and his damn aperitifs at it again
@dtpugliese318 Жыл бұрын
Did you mention that “Margarita” is just daisy in Spanish? Gives you a clue as to it’s origin!
@tamalsaha44092 жыл бұрын
For the white negroni, I wanna see what would happen if I subbed out the 3/4 oz Suze with 1/2 oz yellow chartreuse and 1/4 oz st germain!
@TheEducatedBarfly2 жыл бұрын
Do it!
@notxde2 жыл бұрын
What knife is that?!
@healthcoachadrian2 жыл бұрын
I’ve noticed literally everyone I’ve made an enzoni for likes it way more with aperol instead of Campari, I’m trying to convert everyone but it’s gonna be a long ride haha
@fibonaccilambic21452 жыл бұрын
Nice
@indrajitpatra3745 Жыл бұрын
You are my idol sir
@mikedarcangelo3112 Жыл бұрын
Salers and cocchi americano play well together in a white negroni
@joediver44282 жыл бұрын
Was that a special bottle of Suze?
@TheEducatedBarfly2 жыл бұрын
Nah
@indrajitpatra3745 Жыл бұрын
Sir i want to work with you🙏🙏❤🙏
@sovietshiba8092 жыл бұрын
I don't think I've heard of a more bartender/mixologist name than Wayne Colllins
@joeybalgona87442 жыл бұрын
I haven’t watched this channel in a while, but after coming back a lot of the editing feels really choppy whenever Leandro is talking. I’m glad the cocktails are still good tho
@nslayton52 жыл бұрын
Not a 1-1-1 ratio on the white negroni? I've always heard the ratio was just as important to a negroni as the bitter, vermouth and spirit elements.
@totalcompilation1382 жыл бұрын
Not for a white. The equal parts of suze is overpowering. I've preferred more of a 1:2:3 ratio.
@josecarlosbasile4477 Жыл бұрын
I believe we have an imposter impersonating the author...