I’m an aspiring craft bartender and wine enthusiast, working on my somm and stuff. And This channel is gonna be quite a help I feel like. I appreciate The respect you have for your ingredients and the drinks.
Yes! A Yokohama classic! There are a few more classic Yokohama cocktails: Yokohama, Bamboo, Million Dollars, Jack Tar, and Cherry Blossom I Think the Million Dollars is from the late 1800s like the Bamboo. Thanks for sharing a local classic to the world!!
Your channel is absolutely fantastic man it's great to see someone so down to earth and knowledgeable with such a respect for the history of the craft. No idea why you haven't got a much larger follower base but hopefully that will come in time.
Really late answer, but you’re checking for the level of the cocktail, in other words: the volume. You know the volume of the ingredients and the volume you want to reach with dilution, from experience you’ll be able to tell the volume from the level in your mixing glass. 😊
What would be a rough estimate for how long vermouths, sherries and ports will keep, if kept in the fridge? I'm sure they would vary depending on ABV but just as like an estimate? I run into this issue having a home bar that can be infrequently used at times...
Always sample your cocktail at the end for your viewers. Give a tasting note. I was really left without a climax here. Presentation was good up until this transgression.
I’m an aspiring craft bartender and wine enthusiast, working on my somm and stuff. And This channel is gonna be quite a help I feel like. I appreciate The respect you have for your ingredients and the drinks.
Yes! A Yokohama classic! There are a few more classic Yokohama cocktails: Yokohama, Bamboo, Million Dollars, Jack Tar, and Cherry Blossom
I Think the Million Dollars is from the late 1800s like the Bamboo. Thanks for sharing a local classic to the world!!
Your channel is absolutely fantastic man it's great to see someone so down to earth and knowledgeable with such a respect for the history of the craft. No idea why you haven't got a much larger follower base but hopefully that will come in time.
Thank you for those kind words. We are growing stronger by the day, but please share. And enjoy.
looks good would like to hear your thoughts on how the different cocktails taste
What a beautiful orange spritz at 2:50. Got my mouth watering 💦
Looks great :)
Sidecar video next!! Bars are pretty hit or miss with that drink
Appetizing 🤙🏻
Great video! Where do you get clear maraschino liqueur? Can I make it at home?
Good morning TEB!
Nice :)
How do you know if you got the right dillusion when you are sturring? Like what are you looking for when you lift up the ice?
Really late answer, but you’re checking for the level of the cocktail, in other words: the volume. You know the volume of the ingredients and the volume you want to reach with dilution, from experience you’ll be able to tell the volume from the level in your mixing glass. 😊
Nice for brunch!
Hey, could you please tell me the volume of your cocktail glass. Really like them and I want to buy nearly the same ones.
3 oz of liquor, bitters and water from dilution of ice, glass is filled to rim...I am guessing 4-5 ounces.
Bamboo AKA Chris Day’s favorite cocktail.
What would be a rough estimate for how long vermouths, sherries and ports will keep, if kept in the fridge? I'm sure they would vary depending on ABV but just as like an estimate? I run into this issue having a home bar that can be infrequently used at times...
Steve Wirzba a good estimate would be one month
Can you use Pedro ximenez Sherry as sub?
Always sample your cocktail at the end for your viewers. Give a tasting note. I was really left without a climax here. Presentation was good up until this transgression.
Maybe you should watch some newer episodes ...
@@TheEducatedBarfly That's Perfect.....blame the audience for your inability to keep up with the times. Totallty lame tender you bar.