If you NEVER made these drinks, WTF are you doing?

[@TheEducatedBarfly]

Get 50% off your first order of CookUnity meals - go to cookunity.com/barfly and use my code BARFLY at checkout to try them out for yourself! Thanks to CookUnity for sponsoring this video!

[@DatsWhatHeSaid]

The Chapters are a little screwy on this one: the "Tasting Notes" chapter of "Harry's Midnight Snack" don't end when the next cocktail begins; there's no "Bushwick" chapter. Just in case you wanna remedy that 👌 Merry Christmas!

[@richardcarr2890]

Enjoying the cutaway to Marius in the new studio! It makes the interaction more fun and he's more than a voice coming from somewhere beyond the clouds!

[@kevind.3389]

Absolutely LOVED seeing Marius in this video! You guys gotta highlight the DUO of this production more. Gives it depth and charm!

[@jacoblozano9813]

The new video angles are great 😂

[@kevinrowe2221]

The term you might be looking for is Maillard reaction rather than caramelizing. The same reaction will interestingly happen to freeze dried products if they're then left in warmer and higher humidity environments (if they don't just mold).

[@Quiet1-y9x]

Thanks for the recipes. Just to avoid confusion. As Shannon Mustipher notes: "Blackstrap rum referred to rum originally made from a grade of molasses that had almost no sugar left after the sugarcane juice was boiled three times. The molasses left behind after the boiling process was darker and more bitter than regular molasses." "Blackstrap" molasses is no longer used in commercial rum production. Cruzan's "Blackstrap" rum is a lightly aged column stilled rum distilled from the same grades of molasses that other rums are made from that achieves its subsequent color and flavor with the addition of caramel and molasses flavoring. So when a recipe calls for "a blackstrap rum" don't bother searching out other "blackstap"rums. The recipe is calling specifically for Cruzan Blackstrap. Now if you want to get creative with your cocktails try using your favorite rum with a bit of simple syrup to which you have added some molasses. Smugglers Cove has a nice recipe for this.

[@jaspervangheluwe7531]

Great video with interesting cocktail. Love the Marius-cam, maybe try to find a way to put the camera in a similar position as the main cam, but still out of frame? Maybe just above the the master shot? 🤔

[@Hexapour]

More of this kind of content!! So valuable.

[@garlicgirl3149]

Okay, you know why I agree with these selections and why they should be touted more? Because I liked every single one!!! That is rare in the cocktail videos. Tasty! I would order every single one. The profiles I like in a drink. Cheer teacher! 🥂

[@RaindanceBushcraft]

The cutaway to Marius is [chef’s kiss]

[@thesaskatchewankid]

What a great video! I now keep recipe cards next to my bar's Google Hub just so I can write down new recipes. Wrote down Harry's Midnight Snack! Thanks for the video, gents! Love the production value and seeing more of the 'reserve' shelves.

[@garlicgirl3149]

I save them here.

[@pythoscheetah2553]

I happen to have a bottle of Golden Moon's Amer Dit Picon, an attempt to recreate the original Amer Picon recipe. I'm happy to say that it worked really well in the Bushwick instead of the Lucano. I've also seen China China suggested as a Picon substitute, and I also have a bottle of that so I'll give it a try as well and report back

[@josephcolaiacovo5917]

This is the greatest title of any cocktail KZbin video. I’m sold the second I read it!

[@StoplightRave]

I like the more casual vibe of this video, please make more!

[@joelwhite2361]

American Trilogy is one of my all-time favorite cocktails. It was one of the first cocktails I ever learned how to make--using the Julian Cox program my bar manager put me on to, but the first time I made it I didn't like it at all. Shortly after, I purchased REGARDING COCKTAILS and it was like the world was opened to me. The second one was sharper, brighter, and more complex--and all I did different was the club soda. This experience taught me the importance of paying attention to the small details in each drink, and that sometimes, a seemingly meaningless adjustment can actually drastically improve a drink.

[@alexoliver5766]

What specifically did you do differently?

[@WhispyWoods.]

Great list!

[@Rav2277]

14:35 love the Flight of the Concords reference!

[@Boollish]

Have you ever done a Campbeltown on this channel? Works great with sherried whiskies, especially long rich sherry maturations with a hit of peat like Highland Park, Springbank or Ballechin. 2 oz lightly peated single malt (classically springbank 10) 1/2 oz cherry heering 1/2 oz green chartreuse Stirred and served up

[@brandond.7768]

Is there a standard dilution for cocktails? Like is it 1/3 of the cocktail should be diluted water?

[@margefoyle6796]

Excellent. These all look great! I'll have to try that other maraschino because the Luxardo is still a deal breaker for me.

[@StoplightRave]

I really like Maraska brand from Croatia

[@brandonchristensen9093]

Winter daiquiri sounds like it would be good all year long

[@ct9737]

Watching this from Syracuse,Love your channel!

[@tgirard123]

I'm relatively - ish loving these 'ishes' Loving those cocktails

[@danielgalil5020]

The same could be said for the midnight stinger, which ironically enough I learnt from your video where I learnt about Harry's Midnight Snack. I think the midnight stinger is what Sam Ross should be remembered for as opposed to the penicillin. It's that good.

[@jakes9698]

I’ve never had that kind of rum. Would a probitas or a Smith&Cross be similar ? I think both would be good but wanted to try the flavor profile you’re going for here!

[@fifalafida]

I still don't know how to feel about the American Trilogy. I tried it twice at Dutch Kills and the first time it was so strong, but the second time was more enjoyable (different bartenders made them). Not sure which version is closest to what it's supposed to be.

[@csongorkakuk5871]

Leandro: "Not gonna trim this or anything, I'm just gonna stick it in there." Marius: O_O

[@travisosland2184]

For stirred cocktails I really like using a digital thermometer and then I stir the drink to a specific temperature that matches up to the dilution I like. 25F seems to be a good baseline for a lot of drinks. Credit to Jennifer Colliau from the Interval in SF for that tip

[@aleisakyper7362]

I'm all for the maraschino round up!

[@graysoncampbell3459]

That American Trilogy sounds really good.

[@nicolasnegrete3226]

Leandro would you make some Mocktails for these Dry January please because i dont Drink Much.? Thank you very much.

[@bfcronin]

Any idea when the pre order bitters will be able to ship?

[@TheEducatedBarfly]

very soon, we had a little delay in production but they're are transit to us and should be going out soon!

[@VBarr33]

19:17 Edit team is cookin

[@crisisinclay]

The Harry's Midnight snack appears to be a riff on Fred Yarm of Cocktail Virgin's Fernet Alexander with the addition of orange and salt, and Fred's drink was itself a riff on the original bittered up Alexander template; the Campari Alexander from Houston's Anvil Bar, dating back to the mid 2000's. Will have to give this variant a go, but definitely check out Anvil's original masterstroke.

[@TheEducatedBarfly]

Definitely will check out all of t he m

[@BrandonCerelius]

Lazzaroni Maraschino is pretty solid - definitely less aggressive than Luxardo - but I find it a bit too mellow. The challenge is that most recipes are designed around Luxardo, so the Lazzaroni can get lost - I've found you need to adjust your specs by about 20-30% as a result. I think it will win over a lot of people that bounce off Luxardo. That said, I believe Maraska Maraschino is the gold standard for the liqueur. It comes across really well in cocktails and the taste is fantastic. Look, I love Luxardo, but side-by-side with Maraska, it tastes like something is slightly off with the Luxardo distillate - slightly metallic/chemically (almost like comparing the harsh Florida-made Malort to the newer more rounded CH Distillery releases). Only problem is that it's been harder to find in the stores for the past few years.

[@ogreenius]

Some of these look really interesting! Glad to have them brought to my attention. That said why do you almost always use a "corn-forward rye"? (specifically Rittenhouse of course) Seems like it kind of betrays the intended flavor profile of a lot of rye-based drinks.

[@rjove6]

17:12 you had to download your response 😂 lol great video

[@nelsonjimenez983]

When do the new coupe glasses drop?

[@TheEducatedBarfly]

Soon young grasshopper

[@josesanchez5920]

I stumbled across the American Triology, after making what I called the "Ritten Apple" I used cinnamon simple syrup instead of Demerara

[@Donttrackmebruh]

Marius cam is my fav! 🧡

[@jpcampbell]

You should elaborate more on the specifics of “stirring down to equilibrium”.

[@TheEducatedBarfly]

Stirring the cocktail to below the freezing point of water

[@chrisswill5513]

China China Amer is a good sub for Amer Picon, and both are French.

[@zo594]

Made the Harry's midnight snack for the new year for the first time... Wtf HAVE I been doing this whole time!

[@christiancondin4496]

Finally a way to get rid of the Fernet😂

[@Aj9Livess]

not sure if you were referencing my comment on one of your latest videoes about lazzaroni vs luxardo but either way im glad it's its an idea that you came across! i swear by lazzaronis maraschino

[@MrMoney331]

I like the Marius Cam! 👋

[@chippendale6481]

2:28 boccato and mcilroy are swapped. Mistake or Easter egg?

[@noelbustamante1]

chip!

[@chippendale6481]

@ chip?

[@OrenNoah]

Strauss cream is the BEST! Once you try it, you can't go back to the major dairy brands.

[@Eian以恩]

🏵️ Thanks for sharing 🏵️

[@georgejanzen774]

I feel called out for calling you out about the sugar 🤭

[@Ilovevidgames123]

A long, long time ago, you promised a creme de mure episode. Did you ever do that? I kinda fell off your channel for a period of a couple years and am recently combing back to it, so idk yet.

[@Ilovevidgames123]

Oh, I see you did. Nvm

[@steve_matin]

Do more viewer created cocktails!

[@jacklauder8226]

Is that the first time Marius is on camera?

[@sneakhead13]

He’s been on several times before

[@jacklauder8226]

@ my powers of observation continue to serve me well

[@Lorfii]

@@jacklauder8226 don’t worry so far he just jumped in once in a while for a quick taste. That Marius cam is new

[@ManInArea]

No, but i think that’s the first behind the camera look in at the legend himself

[@Scrambles_Deathdealer]

Portlandia has ruined the word cacao for me forever

[@mannyr8795]

WHY ARE YOU USING SMALL ICE TO SHAKE NOW. You used to use a big block and that’s it. Just curious

[@nslayton5]

Damn I miss the Varnish.

[@jimbodimbo981]

75 ml is not a quarter ounce! Out by a factor of 10

[@TheEducatedBarfly]

7.5ml is a quarter ounce lol. Missing decimal point, honest mistake

[@michaelespinoza433]

ah man :/ I like when your camera guy does the taste testing !!!! He should make a comeback !!!'

[@boyfromoz7]

Agave is the 2nd most diverse spirit??? Think you meant tequila or mescal maybe??

[@TheEducatedBarfly]

No I meant Agave spirits as a category. Which includes Tequila, Mezcal, Raicilla, Bacanora and American Agave Spirit

[@josephrafferty6763]

Curious… why are we still using sugar cubes? Why not just use/make a syrup?

[@boyfromoz7]

He likes the grit texture and that the drink evolves (sweeter) over time.

[@paulybarros]

está parecendo Renato cariani

[@Antaios632]

No recipes in the drop-down any more? 😢

[@TheEducatedBarfly]

there's always recipes at the bottom of the video description

[@Antaios632]

@TheEducatedBarfly derp, found them! Sorry!

[@rialbb]

What a messily shot video

[@JayHuron]

I hate Cruzan "Blackstrap". It tasts like fake, chemically mapple syrup to me. Nothing like molasses.

[@cparks1000000]

I don't like Lazzaroni maraschino.

[@joshcherrett7464]

Hope you have your business socks on.

[@hodoli]

🎉🎉

[@christinecamley]

I'd do a DRY January! Yikes the booze adds up. Not healthy. Hope 2025 is a good one.

[@xannie7511]

oh shit 6 hours ago

[@Javic167]

The auto translation of the title is horrible (German)

[@TheEducatedBarfly]

how is the auto dubbing?

[@Javic167]

@TheEducatedBarfly the video description got also translated horribly. In therms of video transcription I can't say yet, since I haven't watched it with sub titles.

[@TheEducatedBarfly]

There's also a new feature where you can watch it with audio dubbing into several languages

[@Lorfii]

The structure of the sentences is all over the place (at least for german), but in combination with the audio you kinda get what is said

[@Rayar拉亞爾]

💝💓💞❤️‍🔥💖