I’ve just made your version and I have to say it’s (still) not for me. Don’t get me wrong, it’s a complex cocktail due to the yellow chartreuse (I assume), but it’s just a tad too sweet for me. I might try it with Rittenhouse as I feel that might balance it out more!
Exactly why im never satisfied with the flavors or methods of old fashioned when i order one out lol nothing taste as good as I’ve learned to experiment and make at home
@@Orr_s Agree, it's more common to find a bar that falls short of a home mixed cocktail. If a bar can't mix up a good old fashioned, daiquiri, perfect martini or Tommy's margarita all hope is lost for the rest of the menu. But when you find a bar that excels, it's a great place to order cocktails for all those rarely-stocked-at-home spirits: Chartreuse, Benedictine, Heering Cherry, Creme de Violette, Drambuie, Ancho Reyes, Amaro,
@@als.2983 yupp, i bought a bottle of Drambuie for the house just to have a rusty nail when i’m in the mood for it, stuff pricier than i woulda imagined though loll
had a Last Word today at a bar, thought it was pretty good, but i can't help but think back to a fantastic one i made at my friend's home bar (slightly less lime than the true 1:1:1:1). :) cheers!
Hey Anders, international viewer here, please don't worry about including us (although I don't speak for everyone) in your prize giveaways... the knowledge you're sharing and giving away is much more valued. Thanks for making me feel like a winner with each and every new thing you teach.
The moment that new glass came on the screen, i said, "oooooh, that's a pretty glass!" so glad i was on point in noticing it. wish my thrift-store finds were this pretty. i have a couple i really like for their simplicity, but that one really stands out as F-A-N-C-Y.
15-20 years ago I was a cocktail bartender in Oxford, England and had a full 100-150 bottles of spirits at home to make different drinks. In 2009 my now wife chose The Widow’s Kiss from the cocktail book Vintage Cocktails & Spirits by Ted Haigh. This was the first drink I prepared and shared for her at home. We now live with our 2 twin girls in Bergen, Norway… not so much of a spirits collective these days but the knowledge lives on.
I'm so proud of myself guys, after listening to him make both the recipes I said "y'know I think I'd probably do 1.5 oz of the applejack, put the benedictine back up to half an ounce and keep the yellow chartreuse at a quarter ounce, with the 2 dashes ango of course" and watched him proceed to balance it in exactly that way. I have watched so many Anders videos that I've started to get in his head. Midwest represent! Much love from Indy.
Cheers homie. Thanks for the shout out! I couldn’t agree with your sentiment more. Nothing is sacred. Rebalance. Replace. Do what tastes good to you. Going to try your spec tonight behind the stick!
I love the fact that you used some antique glassware! My bar is stocked with glasses ranging from the early teens through the 1950's with a few modern Tiki glasses to round things out. Personally, I think a good drink tastes better in a vintage glass. lol
First time I tried it was at Polite Provisions in San Diego. They put rye whiskey in it as well. It was amazing. Definitely on the spirit forward side, which is what I was looking for. Served on ice like an old fashioned
This is awesome, Anders! I hadn't heard of it until earlier this year when we were at Harry's New York Bar in Paris and saw it on the menu. It was great (but I had to guess the measurements since it only listed the ingredients). The waiter kept accidently calling it a "window kiss", which my wife and I found kind of funny. Now I need to compare my "guestimate" recipe with yours!
@@AndersErickson I'm happy to report that my "guess" was very close in spec and taste to yours, Anders. We tried one of each. Mine was 2 oz apple brandy, 1/2 oz YC, 1/2 Benedictine; so like yours 1/3 liqueur and 2/3 spirit. A little more "hot menthol" than yours, but very similar, and much better than the classic and modern IMHO. So flattered my guess was close to an expert professional!
This is so cool. I did research on this drink 4 months ago, as I had a friend who liked it but didn't know the recipe. I found the two versions you talked about, and also felt both didn't have the right ratios. I eventually landed on 2 oz apple brandy, 1/2 oz Benedictine, 1/2 oz Yellow Chartreuse, with 2 dashes Angostura. Not exactly the same as your version, but similar.
Howdy! Portland based bartender here ... Love the video, as the Widow's Kiss is my favorite cocktail of all time! Your ratio's are a lot closer to mine, but mine is uh... it's heavy. For personal home consumption, I go 1.5 oz of Calvados / .75 oz of GREEN Chartreuse (I find it less sweet and more herby) and then .5oz of DOM and then 3-4 dashes of ango, and I generally use the cherry as a garnish. Though I've used an expressed orange peel as well. I'll have to try it with the lemon some time. Thanks for reminding me I need to go and get one real soon. And that I need to buy more Calvados.
I just wanted to share with you, Anders, that, on a return trip from Bali, I had a long layover in Singapore. I made my way to the Long Bar at Raffles and had my first ever Singapore Sling - delicious! Thanks for posting the great content every week! ❤️
One of my favorite things to do with cocktail recipes after I have made them to spec the first time is to mess with the ratios or ingredients to see how that changes the drink. I might make the original and your version tomorrow. Though I might also just crack open the bottle of Lock Stock and Barrel 18 year rye I got instead.
Widow’s Kiss first time i’ve heard of that Classic Cocktail, making three variations makes emphasised the taste of each individual booze, Thanks once again Sir your unselfish sharing of your talent and knowledge it’s a big boost to me!!!
Interesting. For my own Widow's Kiss I'm partial to Berneroy Calvados, Green Chartreuse and Benedictine, in 2:1:1 ratios, with a dash Angostura. Stirred. Cheers.
Great video, Anders! Sometime in the future, if it sounds interesting to you, I'd love to see your take on Italian red bitters, and how they stand alone and stack up against Campari in something like a Negroni or Sbagliato (Faccia Brutto, St. Agrestis, Peychaud's, etc.)
I have only tried the Widow's kiss with Calvados since Applejack is a bit tricky to find here in Europe, it's a wonderful drink! Cheers Anders & Az! 🥂🍻
Taking your advice and listening to an appropriate song, I did it my way. Guessing that in 1895 they may have used the higher proof brandy, I used Laird's bottle in bond with the original recipe. Shaking and dumping in a rocks glass, it makes for very nice cool sipping on a warm Texas autumn day!
Links to julep strainer and juicer not working anymore. We were really interested in the specific Nic and Nora glass you had on this episode for "the original". It looks awesome and very traditional and leveled up from a modern/simplistic glass of the contemporary one. Never heard of this drink, excited to mix one up with you.
Love seeing the variations on a theme - great way to show how amping and throttling components can shift the nature of a cocktail. BUT, I was sad to see no Az in the tasting section. ;-)
New cocktail to me. Cookies and milk, peanut butter and jelly, Bert and Ernie - some pairings are just to be. And we can safely add “music and cocktails” to the list as well.
Hi Anders, what are your thoughts on other videos similar to the "Sweet Vermouth cocktails that aren't a Manhattan" series? Something like "Tequila cocktails that aren't a Margarita" and other variations of the sort?
I also struggled with this one and made it several different ways. I ended up with 1 1/2 Calvados (keeping it French!), and then 1/2 each of the Dom B and the YC, and 2 dashes of Angostura. I may try it with Apple Brandy (I have the St George, which also is 86 proof). Thanks for the fun comparison, I enjoy when you do that because it's where I get into the weeds as well. Just finished a week playing with numerous iterations of the Jack Rose (ended up preferring splitting the Lemon and Lime juices, and Small Hands Grenadine vs the Liber & Co., which also is quite tasty).
Anders, Love the channel! I'm dieing to see your version of a White Russian. Do you have specific ingredients you prefer to use and how do you like to mix that drink? Keep up the great work!
Loving your videos. I've been writing about cocktails and Spirits since 2006. Your videos have helped me make better drinks for my friends. Please keep posting. Also, do you have any more cocktails book recommendations? I'm a cocktail book nerd and I'm always looking for more books to learn from.
Just about to make a Gin Bramble as my Crème de Mure arrived today! I love the look of your version of this - can yellow chartreuse be used for many other cocktails?
I don't know if yellow chartreuse can be used for a ton of cocktails, but the Alaska uses it and is delicious. It's very shippable on it's own if you like botanicals.
Very nice. I've made this before, and I really like your ratio (even with the BIB Laird's). Laird's isn't imported to British Columbia, so I sometimes bring back a bottle after visiting the States. We have some lovely apple brandies, but they're not the same!
Your version is pretty close to one of my favorite cocktails, The Purgatory (c. 2007 Ted Kilgore) 2 oz Rittenhouse Rye, .5 oz Benedictine, .5 oz GREEN Chartreuse. Stir, Chilled Cocktail Glass, and garnish with expressed lemon oil. It’s delightful 😊
Is there any point in using premium Gin in a dirty martini? I'm using tanqueray London dry, would I notice a better taste with a very high end gin? Or does the vermouth and olive negate the need for high end?? Cheers!!!
I've never had this drink before, but looking at the ingredients I almost feel like a more herbal bitter like Peychaud's might work works, especially with the nose on this cocktail. I would think about putting it on my bar's menu but we just put the Star cocktail and that's probably too much apple brandy lol. P.S. Thanks for all these videos. You're originally the one who got me into the classic cocktails and bartending, and I just landed bar manager and got my own drinks on a menu! Thanks for inspiring me :)
We tried all three. Our favorite is Ander's version. The chartreuse drowns out the other flavors in the original. The apple brandy overpowers the modern. Ander's is a happy middle!
Sounds tasty. I wish I could get any of those ingredients where I live (outside the US). I’m having your Tipperary recipe but with drambuie instead of the chartreuse since I can’t get it here. A fantastic drink with Red Breast 12. Hopefully I can get some chartreuse and Benedictine and get it through on my next trip home.
Hi. Would you consider doing a comparison of different cocktail foamers? There are quite a few out there at the moment. I’m currently using Foamee but it’s not the cheapest! You could put a few up against egg white and aquafaba?
Love your videos and have used lots of your recipes. Especially your syrups. Have you ever made your own liqueurs? Like chocolate or coffee? Would love to see a video like that
Something that I don’t see enough people talk enough about is shaking techniques. Since so many drinks were totally forgotten during prohibition, I assume techniques were also forgotten. Harry Craddock wrote instructions to shake all of his drinks, but he never specified what his shaking technique was. Did bartenders like Craddock and Jerry Thomas use different shaking techniques for different drinks? For a drink like this I’d also think that a very light shake would be good.
For the texture. Shaking adds tiny air bubbles that make the drink feel lighter - but I wanted the heavier, silky texture you get from stirring. Great question!
Thanks for the recipe(s)! Never tried, looking forward to it. Thank god I've got Chartreuse on hand, though, it's been practically impossible to find in Chicago for at least a month :/
Which one will you try? Or do you have your own recipe?
Grab these bottles from Curiada! 👉 bit.ly/shopgreatbottles
I’ve just made your version and I have to say it’s (still) not for me. Don’t get me wrong, it’s a complex cocktail due to the yellow chartreuse (I assume), but it’s just a tad too sweet for me. I might try it with Rittenhouse as I feel that might balance it out more!
I used Laird's 12 year apple brandy, added a half oz of lemon juice, and it was super tasty!
"Find your own" ratios. Wise words, Anders. Start with the generally accepted spec, and then tweak to your palate. The nirvana of home bartending.
Absolutely - Cheers!
Exactly why im never satisfied with the flavors or methods of old fashioned when i order one out lol nothing taste as good as I’ve learned to experiment and make at home
@@Orr_s Agree, it's more common to find a bar that falls short of a home mixed cocktail. If a bar can't mix up a good old fashioned, daiquiri, perfect martini or Tommy's margarita all hope is lost for the rest of the menu. But when you find a bar that excels, it's a great place to order cocktails for all those rarely-stocked-at-home spirits: Chartreuse, Benedictine, Heering Cherry, Creme de Violette, Drambuie, Ancho Reyes, Amaro,
@@als.2983 yupp, i bought a bottle of Drambuie for the house just to have a rusty nail when i’m in the mood for it, stuff pricier than i woulda imagined though loll
had a Last Word today at a bar, thought it was pretty good, but i can't help but think back to a fantastic one i made at my friend's home bar (slightly less lime than the true 1:1:1:1). :) cheers!
Hey Anders, international viewer here, please don't worry about including us (although I don't speak for everyone) in your prize giveaways... the knowledge you're sharing and giving away is much more valued. Thanks for making me feel like a winner with each and every new thing you teach.
Thanks Scott - appreciate the support!
Fun episode! Love it when you do multiple variations on a single drink.
Thanks Craig! Cheers!
The moment that new glass came on the screen, i said, "oooooh, that's a pretty glass!" so glad i was on point in noticing it. wish my thrift-store finds were this pretty. i have a couple i really like for their simplicity, but that one really stands out as F-A-N-C-Y.
Just had the same thought watching with my wife tonight! So FANCY and traditional looking
15-20 years ago I was a cocktail bartender in Oxford, England and had a full 100-150 bottles of spirits at home to make different drinks.
In 2009 my now wife chose The Widow’s Kiss from the cocktail book Vintage Cocktails & Spirits by Ted Haigh. This was the first drink I prepared and shared for her at home.
We now live with our 2 twin girls in Bergen, Norway… not so much of a spirits collective these days but the knowledge lives on.
Keep up the encouraging way of experimint your own personal way 👍
Great one Anders, it’s ok to rebalance, I always do it with my cocktails at home. cheers
Agreed - some of the best cocktails are discovered this way! Cheers David!
What a great presenter. What a great channel . I love these history lessons. Thanks Anders
I'm so proud of myself guys, after listening to him make both the recipes I said "y'know I think I'd probably do 1.5 oz of the applejack, put the benedictine back up to half an ounce and keep the yellow chartreuse at a quarter ounce, with the 2 dashes ango of course" and watched him proceed to balance it in exactly that way. I have watched so many Anders videos that I've started to get in his head. Midwest represent! Much love from Indy.
I think my work here is done 😂 Cheers Amy!
Cheers homie. Thanks for the shout out! I couldn’t agree with your sentiment more. Nothing is sacred. Rebalance. Replace. Do what tastes good to you. Going to try your spec tonight behind the stick!
Thanks Deke! Appreciate the comment - hope you like the build! Cheers!
Congrats winners!! 😄 Have a wonderful weekend Anders!!
Cheers Leda! Happy Friday!!
Great name for a cocktail
That is a beautiful glass. I love the tulip shape!
I love the fact that you used some antique glassware! My bar is stocked with glasses ranging from the early teens through the 1950's with a few modern Tiki glasses to round things out. Personally, I think a good drink tastes better in a vintage glass. lol
Love the lighting in the background, new setup really coming together
Okay but that new glass is gorgeous! What a find
Congrats to the winners! Another great lesson in mixology! Thanks Anders!
Widow's Kiss is one of my early favorites, This is great! Cheers!
Thanks Uncle Pete! Perfect for fall - Cheers!
congratulations to the winners!
I just tried this drink at the bar. Is absolutely amazing, sweet smooth and strong at the same time. Thanks Anders
Love the glasses and of course the drinks
The new glass is pretty but the glass with the original is my favorite of all that you own.
I loved it. Thanks for the great tips and improving my drinking experience.
First time I tried it was at Polite Provisions in San Diego. They put rye whiskey in it as well. It was amazing. Definitely on the spirit forward side, which is what I was looking for. Served on ice like an old fashioned
And also like a lot the new angle-pouring the liquids
This is awesome, Anders! I hadn't heard of it until earlier this year when we were at Harry's New York Bar in Paris and saw it on the menu. It was great (but I had to guess the measurements since it only listed the ingredients). The waiter kept accidently calling it a "window kiss", which my wife and I found kind of funny. Now I need to compare my "guestimate" recipe with yours!
Haha love the "window kiss." Cheers, Jeremy!
@@AndersErickson I'm happy to report that my "guess" was very close in spec and taste to yours, Anders. We tried one of each. Mine was 2 oz apple brandy, 1/2 oz YC, 1/2 Benedictine; so like yours 1/3 liqueur and 2/3 spirit. A little more "hot menthol" than yours, but very similar, and much better than the classic and modern IMHO. So flattered my guess was close to an expert professional!
Don’t know about the cocktails but I love that 3rd glass!
As always superb stuff! You lit the spark of a new hobby in me!
Love this. Happy mixing!
This was great with the 3 different recipes. Thanks for your great vids
Congrats👏👏👏
cheers
I’m so happy to hear you gonna try to do an international giveaway! Cheers from Brazil 🍻
This is so cool. I did research on this drink 4 months ago, as I had a friend who liked it but didn't know the recipe. I found the two versions you talked about, and also felt both didn't have the right ratios. I eventually landed on 2 oz apple brandy, 1/2 oz Benedictine, 1/2 oz Yellow Chartreuse, with 2 dashes Angostura. Not exactly the same as your version, but similar.
Mise en place Anders. Mise en place 😉. Only kidding. Really enjoyed this. Hope you're doing well
I was wondering who'd call me out on that 😂 Cheers!
Let's get Anders hammered:
Anders: I'd love to see a video of iconic cocktails through the decades and how and why they changed over time.
Very cool
Grats to the winners
Have you tried or used the liqueur Xtabentun, Anders?
Can't say I have. Don't even know how to say that word 😂 Will keep an eye out for a bottle!
Thanks anders, you make alcohol great again and again. ..and again 😎
Congrats to the winners! Thank you Anders for an introduction to another cocktail!
Thank you so much! Cheers!
Oooo looks like fun! I do love apple brandy (Jack Rose, especially).
I've always made this with 2 parts cognac to 1 part calvados. As the base, half oz each of the monk juices
Howdy! Portland based bartender here ... Love the video, as the Widow's Kiss is my favorite cocktail of all time! Your ratio's are a lot closer to mine, but mine is uh... it's heavy. For personal home consumption, I go 1.5 oz of Calvados / .75 oz of GREEN Chartreuse (I find it less sweet and more herby) and then .5oz of DOM and then 3-4 dashes of ango, and I generally use the cherry as a garnish. Though I've used an expressed orange peel as well. I'll have to try it with the lemon some time. Thanks for reminding me I need to go and get one real soon. And that I need to buy more Calvados.
Thanks for sharing your build! Sounds tasty - cheers!
“Widow’s Kiss” is such a great name!
just from watching, I like your version
I agree with going lighter on the Chartreuse, a little of that goes a long way and can easily overpower everything. I'll be trying all three of these!
I just wanted to share with you, Anders, that, on a return trip from Bali, I had a long layover in Singapore. I made my way to the Long Bar at Raffles and had my first ever Singapore Sling - delicious! Thanks for posting the great content every week! ❤️
Another great episode! I truly love your videos. Also I'm really envious of your glassware, it's so beautiful and I would love to have it.
One of my favorite things to do with cocktail recipes after I have made them to spec the first time is to mess with the ratios or ingredients to see how that changes the drink. I might make the original and your version tomorrow. Though I might also just crack open the bottle of Lock Stock and Barrel 18 year rye I got instead.
Widow’s Kiss first time i’ve heard of that Classic Cocktail, making three variations makes emphasised the taste of each individual booze, Thanks once again Sir your unselfish sharing of your talent and knowledge it’s a big boost to me!!!
Interesting. For my own Widow's Kiss I'm partial to Berneroy Calvados, Green Chartreuse and Benedictine, in 2:1:1 ratios, with a dash Angostura. Stirred. Cheers.
Great video, Anders! Sometime in the future, if it sounds interesting to you, I'd love to see your take on Italian red bitters, and how they stand alone and stack up against Campari in something like a Negroni or Sbagliato (Faccia Brutto, St. Agrestis, Peychaud's, etc.)
Like the idea - Cheers Stephen!
I have only tried the Widow's kiss with Calvados since Applejack is a bit tricky to find here in Europe, it's a wonderful drink! Cheers Anders & Az! 🥂🍻
Cheers Dimitar! Enjoy the weekend!
Thanks Anders. Not sure I fancy this one much. But thanks for another fab video. Have a great weekend
Cheers Matthew!
Great lesson in balancing and thinking it through! More yellow chartreuse recipes please!
Taking your advice and listening to an appropriate song, I did it my way. Guessing that in 1895 they may have used the higher proof brandy, I used Laird's bottle in bond with the original recipe. Shaking and dumping in a rocks glass, it makes for very nice cool sipping on a warm Texas autumn day!
Riktigt bra! Tack för tipset om ny drink ja inte visste om..
I appreciate this channel.
Nice. Yellow chartreuse is really hard to find up here (in Canada).
Links to julep strainer and juicer not working anymore.
We were really interested in the specific Nic and Nora glass you had on this episode for "the original". It looks awesome and very traditional and leveled up from a modern/simplistic glass of the contemporary one.
Never heard of this drink, excited to mix one up with you.
Love seeing the variations on a theme - great way to show how amping and throttling components can shift the nature of a cocktail. BUT, I was sad to see no Az in the tasting section. ;-)
New cocktail to me. Cookies and milk, peanut butter and jelly, Bert and Ernie - some pairings are just to be. And we can safely add “music and cocktails” to the list as well.
Thanks again, Anders. Looks like I found myself a new autumn cocktail.🍸🍁🍂
Cheers, Jerrett! Perfect for the cooling weather!
Great shirt. And cocktail looks pretty great also
Thanks Chris! Cheers!
Hi Anders, what are your thoughts on other videos similar to the "Sweet Vermouth cocktails that aren't a Manhattan" series? Something like "Tequila cocktails that aren't a Margarita" and other variations of the sort?
If I can piggyback, I'd love to see a similar video on dry vermouth cocktails.
Love the idea - definitely thinking of some similar vids!
Tried with your version and calvados. Its superb. I dont like the original nor the contemporary but yours is ideal
I also struggled with this one and made it several different ways. I ended up with 1 1/2 Calvados (keeping it French!), and then 1/2 each of the Dom B and the YC, and 2 dashes of Angostura. I may try it with Apple Brandy (I have the St George, which also is 86 proof). Thanks for the fun comparison, I enjoy when you do that because it's where I get into the weeds as well. Just finished a week playing with numerous iterations of the Jack Rose (ended up preferring splitting the Lemon and Lime juices, and Small Hands Grenadine vs the Liber & Co., which also is quite tasty).
I'll have to try that grenadine. And love the build on your Widow's Kiss - thanks for sharing! Glad you like the comparisons!
@@AndersErickson If you do try it, please let me know. It's as "pure" as I could find. Have a great weekend!
Anders, Love the channel!
I'm dieing to see your version of a White Russian. Do you have specific ingredients you prefer to use and how do you like to mix that drink?
Keep up the great work!
thank you daddy anders. we love apples. yes
Another great video.
I bet substituting the Yellow Chartreuse for a digestif like Averna would make for a spectacular fall sipper.
really interesting background and looks like a nice cocktail!
i did think the pacing on this video was a little chaotically fast..
Congrats to the winners! I'm also voting for international ;)
The contemporary version seems like it will work better on rocks, since you mentioned it’s like an old fashioned
I think Anders’s ratio sounds best! Definitely don’t want to be burying Benedictine.
I’m from Canada! But missed the vote!😊
Loving your videos. I've been writing about cocktails and Spirits since 2006. Your videos have helped me make better drinks for my friends. Please keep posting. Also, do you have any more cocktails book recommendations? I'm a cocktail book nerd and I'm always looking for more books to learn from.
cheers to the cocktail revalution
Just about to make a Gin Bramble as my Crème de Mure arrived today!
I love the look of your version of this - can yellow chartreuse be used for many other cocktails?
Yellow Chartreuse is great! Sweeter and mellower than Green Chartreuse - I actually find it a bit easier to mix with. Cheers!
Enjoy that Bramble!
I don't know if yellow chartreuse can be used for a ton of cocktails, but the Alaska uses it and is delicious. It's very shippable on it's own if you like botanicals.
@@AndersErickson Thank you - and the Crème de Mure absolutely makes that Bramble! 💗
TOO THE BAR! 🥃🍻
Very nice. I've made this before, and I really like your ratio (even with the BIB Laird's). Laird's isn't imported to British Columbia, so I sometimes bring back a bottle after visiting the States. We have some lovely apple brandies, but they're not the same!
Anders recipe is great. Just add dry ice 😉
Pretty interesting.
That was propa but I think I need to double the volumes. It was over too soon.
I went for your ratios Anders. I trust you 😊
This gave me an idea for an original cocktail (or somebody's cocktail that I don't know that exists.)
Love it! I've definitely created drinks I later learned were established somewhere else. So goes the cocktail universe - don't let it stop you!
Can we take a moment to recognize how damn good Chartreuse (green or yellow) is? Thank you Monks
Seems like apple brandy has to come to shopping list!
Also kind of missing Az tasting these 3 - I wanted to hear her judgement!
Your version is pretty close to one of my favorite cocktails, The Purgatory (c. 2007 Ted Kilgore) 2 oz Rittenhouse Rye, .5 oz Benedictine, .5 oz GREEN Chartreuse. Stir, Chilled Cocktail Glass, and garnish with expressed lemon oil. It’s delightful 😊
Is there any point in using premium Gin in a dirty martini? I'm using tanqueray London dry, would I notice a better taste with a very high end gin? Or does the vermouth and olive negate the need for high end?? Cheers!!!
I have all these ingredients! How exciting! Although my apple brandy is 100 proof.
I've never had this drink before, but looking at the ingredients I almost feel like a more herbal bitter like Peychaud's might work works, especially with the nose on this cocktail. I would think about putting it on my bar's menu but we just put the Star cocktail and that's probably too much apple brandy lol.
P.S. Thanks for all these videos. You're originally the one who got me into the classic cocktails and bartending, and I just landed bar manager and got my own drinks on a menu! Thanks for inspiring me :)
We tried all three. Our favorite is Ander's version. The chartreuse drowns out the other flavors in the original. The apple brandy overpowers the modern. Ander's is a happy middle!
Thank you for giving it a try! So happy you liked it!
Sounds tasty. I wish I could get any of those ingredients where I live (outside the US). I’m having your Tipperary recipe but with drambuie instead of the chartreuse since I can’t get it here. A fantastic drink with Red Breast 12.
Hopefully I can get some chartreuse and Benedictine and get it through on my next trip home.
Hi. Would you consider doing a comparison of different cocktail foamers? There are quite a few out there at the moment. I’m currently using Foamee but it’s not the cheapest! You could put a few up against egg white and aquafaba?
Love your videos and have used lots of your recipes. Especially your syrups. Have you ever made your own liqueurs? Like chocolate or coffee? Would love to see a video like that
Something that I don’t see enough people talk enough about is shaking techniques. Since so many drinks were totally forgotten during prohibition, I assume techniques were also forgotten. Harry Craddock wrote instructions to shake all of his drinks, but he never specified what his shaking technique was. Did bartenders like Craddock and Jerry Thomas use different shaking techniques for different drinks? For a drink like this I’d also think that a very light shake would be good.
All my best glassware has come from secondhand/antique shops
Why did you choose to stir vs shake for your version?
For the texture. Shaking adds tiny air bubbles that make the drink feel lighter - but I wanted the heavier, silky texture you get from stirring. Great question!
what would you suggest for a chartreuse replacement in this drink. Now that chartreuse is all but impossible to get.
Thanks for the recipe(s)! Never tried, looking forward to it. Thank god I've got Chartreuse on hand, though, it's been practically impossible to find in Chicago for at least a month :/
I hear that - and we're getting to the time of year I like working with Chartreuse the most! Hopefully it hits the shelves soon 🤞