I’m really excited about this series, looking forward to the rest of them! As a side note, I’d like to say how impressed I am with how much your skills have grown as a presenter/TH-camr over time. It’s very inspirational.
I really appreciate the explanation of each drink before the recipe - it's really helpful to know the fundamentals of the drink's structure and some substitutions that may or may not work. Stoked for this series!!
My StaggerLee Goods apron is incredible. I have not done a shift without someone complimenting how amazing it looks. It looks great, functions amazing, and elevates the experience for the entire patronage.
I have just recently discovered your channel Leandro, and I find it amazing. I like how you give history and explanation about the cocktails, and honor the person who invented it. Thanks a lot for your great work.
I think you forgot to edit out a couple of the Añejo Highball takes when describing the drink 😜 Great video. Will definitely be mixing up a few of these in the very near future.
I'd like to call for an across the board recipe stop on Chartreuse cocktail videos until the shortage ends. You guys are gonna make me burn through my reserves.
Hey Leandro, I've been enjoying many of your videos! Thanks for that! I was wondering if you could do a video dedicated to easy to do garnishes and which ones fit certain characters of cocktails? Thanks in advance!!
I now regret not grabbing a bottle of Bacardi 8 when passing through the airport the other day. But that is something that can be remedied... 😇 Great selection of drinks I have to mix them all! Though I have made a number of Basil Smashes up til now. Interestingly enough, Jörg goes for a whole bunch of basil, including the stems, when he makes it. Gives the drink a nice green colour and of course boosts the flavour and aroma.
This was a very nice video! Really enjoyed the format of modern classics as a series. I'm already looking forward to the next installment. I also really like the pro tips section :)
Great video. What really turned me on to modern classics is the penicillin. It's one of the only sours I find that can work great in both winter and summer.
I appreciate the progress bar during the Advert part. I was tempted to skip the advert, but since there was a progress bar, I thought, "oh, it's almost over. i'll watch it to the end."
Had a great version of the Chartreuse Swizzle in Las Vegas at the Juniper Bar inside Park MGM. Chartreuse, pineapple juice, lime juice, shaken w/ ice until frothy… then they added a huge cluster of mint (soaked in chartreuse briefly) into the top of the glass and set it on fire .
Your cocktails are a work of art. You make them in such a way that they are so visually appealing that you want to admire them prior to drinking. Chefs always say you eat with your eyes first and bartenders should take into account that you drink with your eyes first as well. Your cocktails are amazing. Thank you for being such an inspiration to me venturing into the world of craft cocktails. Also, I learned to make my own version of Luxardo cherries. There are recipes on the internet and side by side they stand up to the brand name and can be made for far less money than the brand costs. They also last for a very long time in the fridge.
Ooh I should def do an episode on house made luxardo cherries what a great idea! And yes! I always teach new bartenders that like playing food drinks should be beautiful to look at a mediocre drink that looks like a million bucks will actually taste better than a million dollar drink that looks mediocre and it has everything to do with the first impression you have when that drink is slid over the bar to you. We are visual animals after all
Need a Chartreuse substitute? Years ago, I went on a wild goose chase. I gathered herbs and botanicals. I infused and aged them in all types of ways but ultimately, I never came close to making Chartreuse. Then one day, a friend gifted me a bottle of Centerbe d'Abruzzo. It reminded me of Chartreuse and it inspired me! So, one (drunken) night, I started mixing and made something that I was satisfied with. It's been years since I've made it (and I forget if the swizzle inspired me to put the Velvet Falernum in). Here's the recipe. 1 part Centerbe d'Abruzzo 1 part John D. Taylor Velvet Falernum 1/2 part Antica Torino Amro Della Sacra 1/2 part Vicario Monks Secret (this guys liqueurs are amazing) In the end it might be easier (and cheaper) to find a bottle of Chartreuse. LOL
Great video. I'm already familiar with the Gin Basil Smash (very good drink), and the Chartreuse Swizzle looks like a good bet, but I'm going to try the Little Italy first.
Just posting a comment to report a little misprint conversion on the Little Italy recipe "1/2oz (25ml) Cynar". Love your work, keep up the good stuff :)
I use America cherries pretty much exclusively now days. Half the price of Luxardo and just as good in my opinion. Thanks for featuring them. And I have been making my Manhattans lately with 1/2 Bourbon and 1/2 high rye Rye. And in place of Sweet Vermouth, I use Averna Amaro to make it a Black Manhattan.
Just discovered your channel and enjoying the recipes and presentation style. You might have answered this in a different video, but what's the reason for cracking a large ice cube then adding smaller ones for a stirred cocktail? Do the shards help it dilute faster than using all small cubes? Or is it just personal preference.
For the Kingston Negroni, the original spec calls for Carpano Antica, though Cocchi works so well with most Negroni variations too. I believe Simó has stated he chose that to stand up to the high proof, high ester bully that is Smith and Cross. Cheers!
Great stuff. The Little Italy reminds me of the (phenomenal) Norwegian Negroni, which does a similar variation with the classical Negroni by using Cynar. Can't wait to try this one.
I personally prefer to properly muddle the basil in the shaker tin before adding anything to it. Getting all the sweet green liquid out of the basil to make the cocktail a nice lime green, and give it a way more basil forward flavour. I'm sure this isn't the "proper" way to do it, but it's the way I like it.
Quick question to you Leandro, I'm planning of making Espresso Martinis for some friends of mine soon, and your recipe is the one I trust the most. My question is, should I be using 2/1 honey syrup or 1/1 honey syrup? also, if I don't want to have excessive amounts of syrups laying around my kitchen, could I just muddle sugar right into the drink? (sort of in the style of Caipirhinas.) Thanks again. Cheers.
I make 3:1 honey syrup always. 1/1 won’t even register in the drink. But in my humble maybe not so humble opinion, we’re only adding water to the honey to thin the honey enough to mix. Some people like to take down the sweetness by adding more water, I don’t. And for me this is the most balanced drink with very few exceptions
every single one of these drinks is great, definitely belongs on a mandatory list of cocktails. However, I am surprised that you opted for whip shaking instead of swizzleing for the Chartreuse Swizzle. Any particular reason for doing so?
Yeah from what I know (I may be wrong) the creator of this drink doesn’t swizzle it and honestly whip shaking is a better technique than swizzling. There are a lot of drinks called “swizzle” that don’t swizzle when being made in modern times
Didn’t realize tip number two got cut off at the end the cherries at the end are these Amarena cherries from Fabbri they’re a little cheaper than Luxardo. Here’s a link: amzn.to/3Zghzi0
This one might need a bit more editing 😄 But I think it's a great idea to break that mega video down into more manageable parts and add little tips and tricks or extra details, context, etc. as you seem to here. 👍
Have you heard of Heirloom Liqueurs? They’re from the Midwest and part of Bittercube. They have a Genepy Liqueur that’s a pretty good sub for Chartreuse.
@@andrewyarosh1809 actually, they’re not an obscure distiller. The only reason they might seem obscure outside of the Midwest is because the liqueur side of the business has only been up and running from a few years. However, Heirloom Liqueurs are available just about anywhere. You may have to do some research on your area to find them, or you can order directly from their website. Either way, it’s not hard to get your hands on anything from Bittercube/Heirloom. Hope this helps.
@@raymondclayton136 I guess Colorado is not “everywhere,” because I’ve never seen them, even in Denver. And my checking out liquor stores big and small everywhere I go is a hobby. And I work in the industry so I have access to various industry ordering sites. And yes, our 2nd tier is highly concentrated, and staffed by some of the least curious and unenthusiastic people I’ve ever met. The large distributors’ sales staffs just want to take reorders for large corporate producers.
@@TheEducatedBarfly 🤣..then i have to apologize. I just love to swizzle. All these whip shakes and blending.....nothing compared to the satisfaction of a perfectly swizzled swizzle.
It’s the way the drink is made. In modern parlance there are many drinks which are called Swizzles that the creator didn’t actually swizzle. Swizzling is a terrible way to mix a drink and I like to teach the best methods
![[최초공개] "'K팝 하면 이즈나' 수식어 만들겠다" izna, 전세계 팬덤 사로잡을 7소녀의 당찬 시작](http://i.ytimg.com/vi/6JNwXB4hBis/mqdefault.jpg)
at the end the cherries at the end are these Amarena cherries from Fabbri they’re a little cheaper than Luxardo. Here’s a link: amzn.to/3Zghzi0
Thought you were leaving it hanging on purpose. Lol
There Amarena Cherry are the Only one that I can Fund in our stores at Germany 😅🙃
"Switch out the spirit. Switch out the vermouth, switch out the apertivo and see what happens." Words to live by. You always inspire me!
I’m really excited about this series, looking forward to the rest of them!
As a side note, I’d like to say how impressed I am with how much your skills have grown as a presenter/TH-camr over time. It’s very inspirational.
Thanks! That’s really nice ti hear! Thanks for the support!
I really appreciate the explanation of each drink before the recipe - it's really helpful to know the fundamentals of the drink's structure and some substitutions that may or may not work. Stoked for this series!!
My StaggerLee Goods apron is incredible. I have not done a shift without someone complimenting how amazing it looks. It looks great, functions amazing, and elevates the experience for the entire patronage.
This series is going to be awesome! Been drinking a lot of Paper Planes and Old Cubans so I can't wait for those. Cheers!
I learn so much watching your cocktail videos. My husband and friends thank you!
I have just recently discovered your channel Leandro, and I find it amazing. I like how you give history and explanation about the cocktails, and honor the person who invented it. Thanks a lot for your great work.
Thanks for your support!
The world of mixology seems infinite. Lovely drinks.
honestly great move making this a series, looking forward to these
This is the sequel series I was hoping for!
I think you forgot to edit out a couple of the Añejo Highball takes when describing the drink 😜
Great video. Will definitely be mixing up a few of these in the very near future.
Thank god someone else noticed, thought I was losing my mind 😂
Fennel I believe?
Thumbs up, man... I really enjoy these kind of episodes...
I'd like to call for an across the board recipe stop on Chartreuse cocktail videos until the shortage ends. You guys are gonna make me burn through my reserves.
There are some great alternatives! Brucato Chapparal and Faccia Brutto Centerbe are my favorites
I don't understand the shortage comments. Down here in North Carolina it is plentiful, even with the gestapo, government run liquor stores.
@@mummer7337 me either it’s at all three of the liqour storss I frequent
Still available in Virginia
@@mummer7337 Same here in VA
I’ve been on a bit of a cocktail hiatus but I’m making all of these. Soon.
Hey Leandro, I've been enjoying many of your videos! Thanks for that! I was wondering if you could do a video dedicated to easy to do garnishes and which ones fit certain characters of cocktails? Thanks in advance!!
Bold of me to watch this during Dry January. 🤤 I shall live vicariously through you while I fantasize about bourbon.
Luckily we’re starting to do N/A cocktails regularly on the show
I now regret not grabbing a bottle of Bacardi 8 when passing through the airport the other day. But that is something that can be remedied... 😇
Great selection of drinks I have to mix them all! Though I have made a number of Basil Smashes up til now. Interestingly enough, Jörg goes for a whole bunch of basil, including the stems, when he makes it. Gives the drink a nice green colour and of course boosts the flavour and aroma.
This was a very nice video! Really enjoyed the format of modern classics as a series. I'm already looking forward to the next installment. I also really like the pro tips section :)
Gin basil smash is a favourite when I make cocktails for friends and family!
As you already know, Paper Plane is an absolute must.
I really like the accuracy of the measurement
Great video. What really turned me on to modern classics is the penicillin. It's one of the only sours I find that can work great in both winter and summer.
Paper Plane… best modern classic!
I appreciate the progress bar during the Advert part. I was tempted to skip the advert, but since there was a progress bar, I thought, "oh, it's almost over. i'll watch it to the end."
Had a great version of the Chartreuse Swizzle in Las Vegas at the Juniper Bar inside Park MGM. Chartreuse, pineapple juice, lime juice, shaken w/ ice until frothy… then they added a huge cluster of mint (soaked in chartreuse briefly) into the top of the glass and set it on fire .
Also have enjoyed your other videos and referred friends to them. Thanks for providing some background and context to the drinks
Your cocktails are a work of art. You make them in such a way that they are so visually appealing that you want to admire them prior to drinking. Chefs always say you eat with your eyes first and bartenders should take into account that you drink with your eyes first as well. Your cocktails are amazing. Thank you for being such an inspiration to me venturing into the world of craft cocktails.
Also, I learned to make my own version of Luxardo cherries. There are recipes on the internet and side by side they stand up to the brand name and can be made for far less money than the brand costs. They also last for a very long time in the fridge.
Ooh I should def do an episode on house made luxardo cherries what a great idea! And yes! I always teach new bartenders that like playing food drinks should be beautiful to look at a mediocre drink that looks like a million bucks will actually taste better than a million dollar drink that looks mediocre and it has everything to do with the first impression you have when that drink is slid over the bar to you. We are visual animals after all
Need a Chartreuse substitute? Years ago, I went on a wild goose chase. I gathered herbs and botanicals. I infused and aged them in all types of ways but ultimately, I never came close to making Chartreuse.
Then one day, a friend gifted me a bottle of Centerbe d'Abruzzo. It reminded me of Chartreuse and it inspired me! So, one (drunken) night, I started mixing and made something that I was satisfied with. It's been years since I've made it (and I forget if the swizzle inspired me to put the Velvet Falernum in). Here's the recipe.
1 part Centerbe d'Abruzzo
1 part John D. Taylor Velvet Falernum
1/2 part Antica Torino Amro Della Sacra
1/2 part Vicario Monks Secret (this guys liqueurs are amazing)
In the end it might be easier (and cheaper) to find a bottle of Chartreuse. LOL
I have to agree that I love the combination of pineapple and green chartreuse, although I have had to use Genepy
Thanks for the new recipes.
You have singlehandedly up'd my cocktail game. Unfortunately it's made me the designated mixer at parties.....thanks!
I recently found the same vintage citrus press and I love it.
These were great! Thank you!
Love learning about all of these cocktails! Can't wait to try them.
11:27 Boomsma Cloosterbitter is a great substitute.
ALSO from a Monastery, and it's from the 15th century!
Great video. I'm already familiar with the Gin Basil Smash (very good drink), and the Chartreuse Swizzle looks like a good bet, but I'm going to try the Little Italy first.
The Little Italy is my favorite Manhattan variation, I didn't know it was created by Audrey Saunders!
Been making the Gin Basil Smash for a couple of years now. Such a great drink. I really need to visit Jorg Meyer's bar in Hamburg
Just posting a comment to report a little misprint conversion on the Little Italy recipe "1/2oz (25ml) Cynar". Love your work, keep up the good stuff :)
Love these videos.
I use America cherries pretty much exclusively now days. Half the price of Luxardo and just as good in my opinion. Thanks for featuring them. And I have been making my Manhattans lately with 1/2 Bourbon and 1/2 high rye Rye. And in place of Sweet Vermouth, I use Averna Amaro to make it a Black Manhattan.
Just discovered your channel and enjoying the recipes and presentation style. You might have answered this in a different video, but what's the reason for cracking a large ice cube then adding smaller ones for a stirred cocktail? Do the shards help it dilute faster than using all small cubes? Or is it just personal preference.
The Water Lily deserves to be in one of these videos
Second this
For the Kingston Negroni, the original spec calls for Carpano Antica, though Cocchi works so well with most Negroni variations too. I believe Simó has stated he chose that to stand up to the high proof, high ester bully that is Smith and Cross. Cheers!
Yeah that makes a lot of sense
Great stuff. The Little Italy reminds me of the (phenomenal) Norwegian Negroni, which does a similar variation with the classical Negroni by using Cynar. Can't wait to try this one.
Can’t wait till vol.2!!!!!!!
This Is My Favorit Video By know
Great Work 👍 🥰
I’d love to try a Chartreuse Swizzle but haven’t been able to find it in over a year
Love it! where did you get your bitters dashers from??
Zirbenz Alpine liqueur would also be a decent substitute for green chartreuse
That Chartreuse Swizzle looks awesome. I want to try one! Unfortunately, I'm on a diet.
Diets end. Cocktails are forever
Fantastic sir
I personally prefer to properly muddle the basil in the shaker tin before adding anything to it.
Getting all the sweet green liquid out of the basil to make the cocktail a nice lime green, and give it a way more basil forward flavour.
I'm sure this isn't the "proper" way to do it, but it's the way I like it.
Blend in a blender then shake and double strain. Trust me on this one.
8:53 leandro had a how to drink moment here lol
5:26 can u repeat that please 5:36 …one more time? 5:58 😂 I’m making this one tonite!
Great series! Little typo in the first recipe though... 1/2oz = 15ml (instead of 25ml) 😉 And the second pro tip got cut😢😃
Quick question to you Leandro, I'm planning of making Espresso Martinis for some friends of mine soon, and your recipe is the one I trust the most. My question is, should I be using 2/1 honey syrup or 1/1 honey syrup? also, if I don't want to have excessive amounts of syrups laying around my kitchen, could I just muddle sugar right into the drink? (sort of in the style of Caipirhinas.) Thanks again. Cheers.
I make 3:1 honey syrup always. 1/1 won’t even register in the drink. But in my humble maybe not so humble opinion, we’re only adding water to the honey to thin the honey enough to mix. Some people like to take down the sweetness by adding more water, I don’t. And for me this is the most balanced drink with very few exceptions
@@TheEducatedBarfly Thank you good sir. Maybe minor question, would you honestly use Honey syrup or cinnamon syrup in this drink? Thanks again.
Little Italy and Kingston Negroni on the same list? Hawt. I'd love to see a Late Night Reviver, on one of these bad boys ;p
Poor Amarena 😅 They are the best ones! In Hungary we can buy just those yummy balls, no Luxardo.
Are there 3 takes of the tasting notes for the Anejo Highball?
What would you mix with Galliano Amaro?
Love these but what is Cynar and where do you get it or something like, in UK?
You can definitely get it in the UK but you may need to go to a specialty liquor store to get it
@@TheEducatedBarfly Awesome, thanks. Love your channel, learned lots about making mixed drinks!
every single one of these drinks is great, definitely belongs on a mandatory list of cocktails. However, I am surprised that you opted for whip shaking instead of swizzleing for the Chartreuse Swizzle. Any particular reason for doing so?
Yeah from what I know (I may be wrong) the creator of this drink doesn’t swizzle it and honestly whip shaking is a better technique than swizzling. There are a lot of drinks called “swizzle” that don’t swizzle when being made in modern times
I’d love to see a Monte Carlo inclusion
Keeping the alternative cherries a secret, I see!
Id say the golden dream is hella underrated. Though galliano is a thing almost nobody buys sadly.
Is Martini Rosso a Sweet vermouth?
What cherries at the end?
Didn’t realize tip number two got cut off at the end the cherries at the end are these Amarena cherries from Fabbri they’re a little cheaper than Luxardo. Here’s a link: amzn.to/3Zghzi0
Top 5 cliffhangers in anime history, #3 Leandros luxardo cherries substitute
that video helped me a lot as a bartending beginner
however, i'm actually curious what parts are wrong
There’s a just a few editing mistakes and a few history snafus nothing major. All the drinks and techniques are solid
@@TheEducatedBarfly thanks for the reply!!
Dude! Boomsma! Makes a better Chartreuse swizzle than Chartreuse does. 🙃
The ESP TEST
1. Gin 2 Oz
2. Coconut Juice 1 Oz
3. Campari 0.75 Oz
4. Absinthe Big Rinse **
As an Italian, I cannot condone the fact that you made the Negroni and not made the Aperol Sprits in the same video! Please make that next time.
I guessed you missed this one: th-cam.com/video/OTdko4Bmao0/w-d-xo.html 😂 😂 😂
@@TheEducatedBarfly Seems so.
@@TheEducatedBarfly That's a good one :)
This one might need a bit more editing 😄 But I think it's a great idea to break that mega video down into more manageable parts and add little tips and tricks or extra details, context, etc. as you seem to here. 👍
Hi, what is that lime crusher called? Please don’t say lime crusher..
Have you heard of Heirloom Liqueurs? They’re from the Midwest and part of Bittercube. They have a Genepy Liqueur that’s a pretty good sub for Chartreuse.
Oh, sure, an obscure distiller sure to be available everywhere. How is that helpful.
@@andrewyarosh1809 actually, they’re not an obscure distiller. The only reason they might seem obscure outside of the Midwest is because the liqueur side of the business has only been up and running from a few years. However, Heirloom Liqueurs are available just about anywhere. You may have to do some research on your area to find them, or you can order directly from their website. Either way, it’s not hard to get your hands on anything from Bittercube/Heirloom. Hope this helps.
@@raymondclayton136 I guess Colorado is not “everywhere,” because I’ve never seen them, even in Denver. And my checking out liquor stores big and small everywhere I go is a hobby. And I work in the industry so I have access to various industry ordering sites.
And yes, our 2nd tier is highly concentrated, and staffed by some of the least curious and unenthusiastic people I’ve ever met. The large distributors’ sales staffs just want to take reorders for large corporate producers.
what? the pro tip is cut short ToT
Yeah didn’t catch it. See the pinned comment for the info
Damn I want to make that Chartresue Swizzle, but my bottle is getting so looooooww....
😂 if you don’t drink it, it has no reason for being
@@TheEducatedBarfly You talked me into it. Lunch Cocktail! 😆
@@TheEducatedBarfly I made it..and when you're right you're right. Damn that is good!
Nice! But a swizzle.....should bei swizzled.
I knew I was going to get these comments lol 😂 there are a lot of modern cocktails called “swizzles” that the creators don’t actually swizzle…
@@TheEducatedBarfly 🤣..then i have to apologize. I just love to swizzle. All these whip shakes and blending.....nothing compared to the satisfaction of a perfectly swizzled swizzle.
The good thing about limiting yourself to 1 to 2 drinks per week(if that) is that there's no need for dry January, so here we go.
I have to say I am not a Rittenhouse Rye fan. One of my least favorite ryes.
Chartreuse Swizzle not swizzled? Dude why are you shaking a cocktail that has a method of prep in name?
It’s the way the drink is made. In modern parlance there are many drinks which are called Swizzles that the creator didn’t actually swizzle. Swizzling is a terrible way to mix a drink and I like to teach the best methods
If you are in Germany you might wanna try Escorial Grün by Riemerschmid to substitute Chartreuse. It's not the same but similar in a way.
No swizzle for the Swizzle?