Stick with me here! Bit of a deep dive on creative boundaries in the classic cocktail world. Cheers! 🥃 You don't need all these bottles to make one Deshler, but you can get them all at Curiada! 👉 bit.ly/Andersbackbarspirits
Sounds delicious. Stopping at Binny's today to pick up the Dubonnet - def trying this tonight. Might get some Lillet Rouge and Pierre Ferrand Dry Curaçao too ... looks super interesting. I dig swapping thing out, we've been doing that with the Ward 8 this week (Office Recipe Book version) trying with regular lemon and meyer lemon (which really works great).
Great instructional and fun video. Will definitely give this a try. And wait, Vermouth needs to be refrigerated after opening and only last 2 months. Yikes!!!
I was thinking the same thing. The pace, presentation, humor, lighting, illustrations, gorgeous shots... this is one hella creative duo who genuinely seem to enjoy doing this. Wonder if it pays the bills by now :)
Right? I like that it’s accessible. There’s other channels where it feels super long winded and pretentious but this is like Bob Ross makes drinks vibe
In philosophy, there's a thought experiment called the "Ship of Theseus," which asks how many alterations/repairs a ship at sea can undergo while being identical to the ship that initially set sail. In light of this, I suggest that we call the modified, modern Deshler the "Sip of Theseus."
Great video! I love these more in-depth looks at the history, variations on a drink (or ingredient, or drinks you can build with a certain ingredient), and the comparisons from a bartender and a non-bartender. Keep up the great work; I keep coming back for more videos!
Other than the actual cocktails themselves, the best part of this channel is the history portion. It really makes me appreciate the cocktail even more. History transforms a cocktail from just a tasty concoction to a story. It’s brilliant. I hope that you merge with The Rake or Mr. Porter. You’re just what they need.
@AndersErickson this is the only channel on TH-cam which provides a complete knowledge of cocktails and the presentation of him is the best part how he showcase his talent and spread the knowledge of drinks which he have and he is spreading his knowledge in best possible way
Hey Anders, I just wanted to say you've been really inspirational for my home bar setup and some of your favorite cocktails have made it to the house favorite list! Great work!
Obsessed with this! I use substitutions when I want to try a drink all the time. Sometimes it comes out a bit different, but that's how you end up creating new drinks! Gonna try this one with what I have in my cabinet tonight!
This was great! I made a non Deshler: 2oz bourbon, 1oz sweet vermouth, 1/4 oz Cointreau, and 2 dashes angostura orange bitters, because that is what I had available. It was good. As I am drinking it in hot weather and want it to last a little longer, after several tastings, I added 2oz of orange seltzer just to give it some volume and make it a slightly less spirit forward drink. Thanks for the video.
I love these videos where you go further into the history of the drink, keep going. Can I also just say that the animations and illustrations you guys use when you tell the story are always SO GOOD, I love them. Does Az do them all??
I’ve been getting into cocktails (mostly rum) and I’ve become fond of your videos. I like that, it seems, more recently Az has been getting in there with you to taste the drink and not be mysteriously behind the camera giving a tiny bit of feedback.
Looks awesome. We usually do cocktails before dinner on Friday nights and I wait to see what you have cooked up. Looks like this will not disappoint! Funny side note, my wife says...you mention "Anders" as if it's someone you know...like next door or something! LOL Well.... I love the in depth knowledge given on this and the history. And, I do enjoy when you go off the norm and change the ratios and such cause that's what I do! Cheers!
Hey Anders, Just recently found the channel and have been loving your videos. This one was particularly fun. You've really inspired me to expand my bar and my cocktail repertoire. Cheers...
Thank you sooo much for making a video with Dubonnet! So many people have no idea what it is. I've been mixing with it for years and it's so underrated. Thanks to you it will be out of stock at my suppliers now hehe.
Loved this Anders! I love learning how to make a cocktail but getting the history behind it amplifies the experience to the next level. Solid work, my man. Also, Az is a rockstar!
I think that line definitely depends on the drink. A Left Hand is a Negroni with mole bitters, which is very specific. With all of those huge flavors, adjustments would definitely make it a new drink.
Ironically, I recently purchased dubonnet rouge for the first time as a substitute for lillet rouge. I loved that you went into the history and explanation of both of them, as I was trying to research the differences online. I will try to make these cocktails soon!
As a newbie into the 'whole cocktail thing', as opposed to just getting hammered, appreciate your dive into the history behind the drink . Plus, Az is always fun. :-)
That was so....dippin a toe into the water. 👍👍 The whole cocktail thing is just one part of a life spent searching for new experiences and then taking the time to make them your own. Very glad you have matured past the hammered phase. Many (many!) never do.
Honestly I hate Dubonnet, but I do love Byrrh, so I'm going to use that. I agree with you about pushing boundries, No Rules as I like to say, But I still wouldn't shake this. And I would totally call the last one a Deshler. Cheers!!
Too much you say? No, this is the opposite! This is exactly what I want and hope to see - comparisons, classic recipes, history... This is the kind of content I love from you and I hope you keep doing more of these! Cheers Anders and Az!
Decided to try this but only use the bottles I had on hand: 2 oz Rye Whiskey, 1 oz Sweet Vermouth, 0.5 oz Triple Sec, 2 dashes Angostura Bitters. Is it a Deshler??? It was good anyway.
I love your non condescending explanations!! such a treat to watch and learn :) wondering: have ever tried Tubi 60? (from israel) i think it definitely has a unique flavor to it, most people i know drink it in shots, but i always wondered how i can jazz it up in a cocktail. any thoughts?
Love your videos man, beeing bartender for 6 years and actually I lost my love for this because I felt like everything was the same. But I start watching your videos for a competition and I fall in love again with cocktail world ! Thanks
I just stopped the video at „treat them as Vermouth and put them in the fridge“. Can you educate us on how to store our various ingredients at home, please? Tbh most of my booze is in a drinks cabinet… 🤔
Really want to try these Anders. Really enjoyed the history of this cocktail. As always, it’s bourbon for the win. Btw, you need to do a show on the Belmont Jewel as horse racing is amoung us
When bartenders get too uptight or obsessive in their adherence to the "original" recipes it can choke creativity to explore, and as you so pointed out, potentially improve the cocktail. In my opinion the right recipe is the one that you or your customer enjoys. Thanks as always for the masterclass on another classic Anders and Az!
Thank you, for the great recipes and entertaining channel. If you have or are willing to research any nice cocktails featuring ginger liqueur, let us know.
Not 'too much' brother. Love the back and forth and analyzing of different variations. Ignites larger discussions about interpretation, without ignoring the tradition! Cannot wait to try all three and pic a favorite
Philosophy time with Anders it seems 😁 I’ve read it heard somewhere that “shaking” in some old cocktail books may have been more akin to stirring, just in a shaker and wobbling around a bit, which could be what 007 refers to when he orders his martini… It would be interesting to know how the original recipe compares shaken vs stirred, might have given myself a project there!
Okay, so I really want to try this.. however, I only have sweet vermouth (instead of dubonnet) and angostura bitters (instead of peychaud’s). My question is, is it even worth it to use those as substitutes? Or will it completely change the flavor profile?
It's still worth trying! I actually love a little Angostura in my Deshler as well. The flavor profile will be slightly different, but that's still going to be a great drink - like a fruity manhattan. Cheers!
Honestly this is the type of exploration that I love about your videos and as a bartender I really appreciate this channel for teaching me about this drink and more. Thank you Anders for the inspiration and passion
Great video Anders. I noticed you tell folks to shake the original for 15seconds. Why was that your rec? I also notice the drink came out thin in your interpretations. Does that mean it was overshaken aka too much water was added and it no longer has enough ABV to balance the water? What if you shook 10 secs? 5secs? What if someone is watching has wetter ice than you, or worse deli ice, at their bar? Should they shake less amounts of time? I guess I'm really questioning if giving "shake for x seconds" makes any sense at all. Thinking of making my own video about it and would appreciate your thoughts. Thanks
Love the exploration of the idea of slight modifications changing things, as well as both of your opinions on what you prefer taste-wise. Appreciate the video, and keep up the good work!
Finally another classic drink! Classics are my favourites! ❤ I have to try making this one, never had one before!Nice video, Anders and Az! Cheers to the start of a great weekend!
The question of when is a drink no longer that drink is such an interesting one. I recently made 5 old fashioned (traditional, tropical, spicy, fruity, bitter chocolate) using 5 different spirits, sweeteners, and bitters. I really questioned whether or not a Vodka and Fig Butter Old Fashioned is still an old fashioned…. I was going for a “The Old Fashioned Formula is the only recipe you need to know…” so I think for the purpose it works… but if I ordered an old fashioned, and someone served me a Campari and chocolate concoction (My bitter chocolate) I’d slap em in the face… despite the fact that the drink is delicious, and it’s built on the concept of an old fashioned…. Is it one? Great video and topic of conversation.
Finally came around making this one - I actually made it using these exact same bottles! The Modern recipe is indeed a cousin of the Manhattan, but the original, shaken recipe... to me, it tasted almost identical to the Paper Plane! I was shocked to find this out because based on your and Az's reaction, I expected it to taste mediocre, but since I recently made a lot of Paper Planes for my friends, I was surprised how close they are in terms of flavor! I used very good quality fresh lemons and oranges from Greece, so maybe this contributed, but I would love it if you try tasting a shaken Deshler and a Paper Plane side by side, because so far I have never seen anyone actually compare these two cocktails and note that they taste very similar to one another, which I find extremely interesting @AndersErickson
Fantastic video. I’ve been building my booze collection and learning new cocktails along with your videos. I must say out of all the similar youtubers in this category, you have the most charisma and entertaining/educational videos. Keep up the good work, you have a great format!
Never had one before but loosely put something together that looked like this 2 oz. Sonoma Rye Whiskey 3/4 oz. Dolin Rouge Vermouth (accidentally picked up from the store) 1/2 oz. Grand Marinier 2 dashes Peychaud bitters 1 splash of lemon juice Stirred It turned out awful even after being 2 cocktails deep. -10 out of 10 recommend
Great video. I sling drinks and am also a sucker for Manhattans and their variations. Would it still be a Deshler if you used Sweet Vermouth? Or would you say that just made it more a Jerry Thomas Manhattan using Peychauds? (I used to serve a JTM as the house Manhattan - Vermouth-heavy, but using Carpano Antica, so the drink had heft and wasn't as sweet as one ever expected. 1.5 Rittenhouse or other 100-proof Rye, 1.75 Carpano Antica, 0.5 Cointreau, Ango.)
I am new to your channel (just subscribed) and love the recipes and your sense of humor. However, I intensely dislike all whisky, whiskey, bourbon, scotch, and rye (a long story from my childhood). However, I love brandy, though most American brandies are crap. Can most of your recipes involving whiskey, etc., like today's, be made with good brandy? How will they hold up with the substitution. FYI, I also like gin, rum, and tequila.
Anders, I'm loving your videos. I'm an old bartender (well, it was a disco, but it still counted, kind of). Tonight I decided it would be fun to order your Bartender's Guide, so off to Amazon I went...and lo- and behold, imagine my chagrin when I realized you don't HAVE one. Please tell me why you haven't done your own version of a bartender's guide? Just sayin'. :) Shilo - Palm Springs, CA
My 2p-- as long as it's the right type of alcohol, it's the same recipe. For example, a Deshler is rye whisky, quinquina, triple sec, and Peychaud's. Variations between brands is fine, but swapping the rye for bourbon or the quinquina for vermouth makes it something else. That makes sense to me, anyway. 🤷♂
Love your delivery. Now after watching this great episode, I realized I had only Lillet Rose on my bar. I couldn't wait... and made a couple over a couple of days. I though Az's exclamation of fruit on the front was very descriptive. Well... today I bought some Lillet Rouge to try the real (Anders) version. Surprisingly, my son and I both thought the fruit was way more present in the Rose version. The Rouge probably makes a more serious cocktail, but you should try it with the Lillet Rose to experience the fruit explosion.
Interesting current trivia: The American supply of Dubonnet has apparently dried up, and it is nearly impossible to find in stores. I work in the beverage retail business, and we haven't had Dubonnet since about late December 2022. Our supplier told us we probably won't be able to get it again until late May 2023. But we still have plenty of Lillet Rouge...
So, use the "Newbonnet", eh? Now, off to my local to pick up a bottle and play w/ the Deshler options. Always appreciate the background and history you share - super-interesting how these thing morph and change over time. I love when you bring Az around, as her reactions are genuine and come from a place of not having experienced these drinks, which is great to see. You two have definitely boosted my interest in knocking about with cocktails - my girlfriend is both happy, since I'm making new fun drinks and miserable, since our bottle "collection" has exploded from maybe a hundred or so (mostly Scotch and bourbon) to probably twice that in the past several weeks... Cheers, and keep these coming!
There are only a few drinks, like a Manhattan, Old Fashion and a Negroni, that I can go around NY and it will be pretty similar from place to place. Especially the places at a higher level. However drinks like Penicillin, Corpse Reviver no.2 and such, they taste starkly different from place to place, because they are always switching out ingredients.
I love this channel. I’m making this drink tonight (except I’m using my own vermouth bc Anders gave me permission)… BTW I like your studio but I watched other drinks where you always have a clock that says it’s 5 o’clock (it always is somewhere) maybe you can frame a picture and put it on your back bar. Or maybe not
A very good video! The same problem exists in the custom motorcycle world -- how many parts can you swap out before the Harley-Davidson or Triumph is no longer a Harley-Davidson or a Triumph? And, of course, how much should you care?
Barkeep, Give me a Deshler # 2 😳 Really, I have no qualms about asking for a Jeffery Morgenthaler amaretto sour or a Vieux Carre with rye & cognac. A good bartender will should be open to giving the customer what they want. I'm not talking about step by step at 10:30 on a Friday night!
Love your videos and appreciate “Ozzie’s perspective (sorry butchered your name!). She alway brings in the peeps perspective. Keep on doing what you’re doing. It’s working for me!
I don't have dubonnet or Lillet Rouge, but I do have sweet vermouth and orange curacao. Thinking of making a "Deshatten? Manhatshler?" Question is, should I use rye or bourbon? I don't have the budget to buy every single liquor, aperitif etc. that you use. It would be nice to have some sort of index for what to make if you have xyz ingredients!
Note, I made my idea.....decided on bourbon. Not bad, but having not having had a real Deshler, not sure how to compare. I may have done a bit too much Peychauds, but thought since I didnt have the dubinnet or lillet, and it sounds like they're maybe a bit more bitter than vermouth, I added an extra dash or 2.
SUPER fascinating. i've never even heard of a Deshler, but i am but a simple layperson, like Oz. it sounds delish! i particularly like the history and connecting the dots to the modern version(s). (apologies if i misspelled Az's name. i'm also not super good at paying attention sometimes)
For me, like most Canadians, bourbon like Jack Daniels is certainly related to some goat extract obtained during satanic ritual. So I prefered the second recipe. The third contains bourbon and should not be drinked by any Christian :) I didn't taste that Old Grand Dad extract and Lillet rouge is not available in Québec. Really sorry about the Lillet rouge. :)
The problem with your videos is every new one I watch...I need another bottle of something 😄. How many obscure mixers, apertifs, rums, etc. can my bar have? Guess I'll find out.
Handful of blueberries 3 oz bourbon 1.5oz orange liquor 3/4oz lemon juice 3 dashes of ango bitters. Shaken 30seconds w/ fresh blue berries. Frozen berries add 3oz of bourbon to shaker and muddle berries with bourbon. (This is what I've done with last years berries l froze)
Mm Dubonnet is a masterpiece in a bottle! I often have this in my bar at home, def will try this cocktail. I have the perfect rye rn too (Willett Rye, overproof) Rouge is always my go to, but I’ve been wanting to try the blanc dubonnet.. any suggestions for drink recipes?
As others have said, it's the stories, histories, and presentation that sets your channel apart from others. You don't have to look 'slick' to present well (and better). Went out tonight and added Dubonnet to my bar (I've got Lillet Blanc but can't get Rouge). With my homemade whiskey, it's quite tasty. The Dubonnet is only a little more than basic Port but has a nice fruitiness to it. Will have to see how it goes in a Porto Flip.
Stick with me here! Bit of a deep dive on creative boundaries in the classic cocktail world. Cheers! 🥃
You don't need all these bottles to make one Deshler, but you can get them all at Curiada! 👉 bit.ly/Andersbackbarspirits
Sounds delicious. Stopping at Binny's today to pick up the Dubonnet - def trying this tonight. Might get some Lillet Rouge
and Pierre Ferrand Dry Curaçao too ... looks super interesting. I dig swapping thing out, we've been doing that with the Ward 8 this week (Office Recipe Book version) trying with regular lemon and meyer lemon (which really works great).
Can you post recipes in comments? Also, thanks for including Az
I love your videos #doeasy
Great instructional and fun video. Will definitely give this a try. And wait, Vermouth needs to be refrigerated after opening and only last 2 months. Yikes!!!
Great channel! My wife and love your videos. I swear you’re the voice on the latest Verizon 5G commercials 🤔
Whether Anders realizes this or not, he produces one of the best channels on TH-cam. It’s all in his presentation. Respect.
I was thinking the same thing. The pace, presentation, humor, lighting, illustrations, gorgeous shots... this is one hella creative duo who genuinely seem to enjoy doing this. Wonder if it pays the bills by now :)
Right? I like that it’s accessible. There’s other channels where it feels super long winded and pretentious but this is like Bob Ross makes drinks vibe
Completely agree! Delivery, editing, content spot on.
Agreed, other cocktail channels on TH-cam are a bit awkward in comparison.
Totally agree!
This was a great video! I love the deep dive and comparison. Definitely wasn’t too much for me :) Keep up the great work, Anders!
Thanks, Lucas! Enjoy the weekend!
In philosophy, there's a thought experiment called the "Ship of Theseus," which asks how many alterations/repairs a ship at sea can undergo while being identical to the ship that initially set sail. In light of this, I suggest that we call the modified, modern Deshler the "Sip of Theseus."
Great video! I love these more in-depth looks at the history, variations on a drink (or ingredient, or drinks you can build with a certain ingredient), and the comparisons from a bartender and a non-bartender. Keep up the great work; I keep coming back for more videos!
Thanks, Nathan! We'll keep going. Cheers!
Other than the actual cocktails themselves, the best part of this channel is the history portion. It really makes me appreciate the cocktail even more. History transforms a cocktail from just a tasty concoction to a story. It’s brilliant. I hope that you merge with The Rake or Mr. Porter. You’re just what they need.
I couldn't agree more with your comments about the "history" portion. LOVE it!
@AndersErickson this is the only channel on TH-cam which provides a complete knowledge of cocktails and the presentation of him is the best part how he showcase his talent and spread the knowledge of drinks which he have and he is spreading his knowledge in best possible way
I recently learned about the Ship of Thesues paradox and then this video drops and makes that philosophical question real! Fun!
Hey Anders, I just wanted to say you've been really inspirational for my home bar setup and some of your favorite cocktails have made it to the house favorite list! Great work!
Thanks, Stephen! Happy the vids are helping. Happy mixing!
I really like when go into depth. I always learn a lot, and gain appreciation for the drink.
Aw man I love that old grand dad
Obsessed with this! I use substitutions when I want to try a drink all the time. Sometimes it comes out a bit different, but that's how you end up creating new drinks! Gonna try this one with what I have in my cabinet tonight!
This was great! I made a non Deshler: 2oz bourbon, 1oz sweet vermouth, 1/4 oz Cointreau, and 2 dashes angostura orange bitters, because that is what I had available. It was good. As I am drinking it in hot weather and want it to last a little longer, after several tastings, I added 2oz of orange seltzer just to give it some volume and make it a slightly less spirit forward drink. Thanks for the video.
Hi Anders. Thanks for the upload. You always inspire me to try new things at my bar. Thanks always
Thanks, Tanner! Love to hear you're trying new things behind your bar. Happy mixing!
Never has the Ship of Theseus sailed more smoothly into a cocktail video. Sneaky, sneaky philosophy.
I love these videos where you go further into the history of the drink, keep going. Can I also just say that the animations and illustrations you guys use when you tell the story are always SO GOOD, I love them. Does Az do them all??
Thanks, Scott! Yeah, the artwork's all Az! I love it - happy you do too!
She’s so talented, you guys make a perfect partnership, no wonder this channel has grown like it has! Looking forward to the next one.
Love it! Thanks for the history and experimenting! You two are a lot of fun.
I’ve been getting into cocktails (mostly rum) and I’ve become fond of your videos. I like that, it seems, more recently Az has been getting in there with you to taste the drink and not be mysteriously behind the camera giving a tiny bit of feedback.
Drinking this now, but I made it with the Martini Rosso and Angostura bitters I had on my shelf instead of Dubonnet and Peychauds. Verdict: DELICIOUS.
Ah, the ol' "If you carefully remove one grain out of a heap of sand at a time. When is there no longer a heap"? Love this.
Looks awesome. We usually do cocktails before dinner on Friday nights and I wait to see what you have cooked up. Looks like this will not disappoint! Funny side note, my wife says...you mention "Anders" as if it's someone you know...like next door or something! LOL Well.... I love the in depth knowledge given on this and the history. And, I do enjoy when you go off the norm and change the ratios and such cause that's what I do! Cheers!
Haha love it. Cheers to the two of you, Luis! Enjoy your cocktails tonight!
Hey Anders,
Just recently found the channel and have been loving your videos. This one was particularly fun. You've really inspired me to expand my bar and my cocktail repertoire. Cheers...
This makes me happy. Cheers to you Mark - welcome to the channel!
Love the channel. Enjoy seeing Az.
Just tried recipe 2 with Rossville Union Rye. Delicious!
Thank you sooo much for making a video with Dubonnet! So many people have no idea what it is. I've been mixing with it for years and it's so underrated. Thanks to you it will be out of stock at my suppliers now hehe.
Not too deep of a dive. Loved this!
Loved this Anders! I love learning how to make a cocktail but getting the history behind it amplifies the experience to the next level. Solid work, my man. Also, Az is a rockstar!
Cheers! Thank you so much!
I think that line definitely depends on the drink. A Left Hand is a Negroni with mole bitters, which is very specific. With all of those huge flavors, adjustments would definitely make it a new drink.
Ironically, I recently purchased dubonnet rouge for the first time as a substitute for lillet rouge. I loved that you went into the history and explanation of both of them, as I was trying to research the differences online. I will try to make these cocktails soon!
Perfect timing! Enjoy both versions!
As a newbie into the 'whole cocktail thing', as opposed to just getting hammered, appreciate your dive into the history behind the drink .
Plus, Az is always fun. :-)
That was so....dippin a toe into the water. 👍👍
The whole cocktail thing is just one part of a life spent searching for new experiences and then taking the time to make them your own.
Very glad you have matured past the hammered phase. Many (many!) never do.
I feel like there would be a baller riff for this with Nikka Coffey Grain, Bonal, Italicus and Peychauds
not too much, very interesting. and how does Az just keep getting more beautiful?
drink and history request: The Bennett
Honestly I hate Dubonnet, but I do love Byrrh, so I'm going to use that. I agree with you about pushing boundries, No Rules as I like to say, But I still wouldn't shake this. And I would totally call the last one a Deshler. Cheers!!
Thanks, Uncle Pete! I think Byrrh in here would be amazing. I'm 100% with your No Rules take on mixing. Cheers!
Great video Anders, I love Dubonnet cocktails. Cheers
Thanks, David! Have a great weekend!
great comparison vid
Too much you say? No, this is the opposite! This is exactly what I want and hope to see - comparisons, classic recipes, history... This is the kind of content I love from you and I hope you keep doing more of these! Cheers Anders and Az!
Decided to try this but only use the bottles I had on hand: 2 oz Rye Whiskey, 1 oz Sweet Vermouth, 0.5 oz Triple Sec, 2 dashes Angostura Bitters. Is it a Deshler??? It was good anyway.
I love your non condescending explanations!! such a treat to watch and learn :) wondering: have ever tried Tubi 60? (from israel) i think it definitely has a unique flavor to it, most people i know drink it in shots, but i always wondered how i can jazz it up in a cocktail. any thoughts?
No this is awesome. It’s really fun to see the evolution of mixed drinks over the decades!
Not sure if Anders reads the comments....but his videos have made my alcohol consumption and spending go way up. I love making the drinks he shows.
Same. And they're excellent!
Love your content! Has there been any discussion about your ridiculously Swedish name? 😊🇸🇪
Love it!
Love your videos man, beeing bartender for 6 years and actually I lost my love for this because I felt like everything was the same. But I start watching your videos for a competition and I fall in love again with cocktail world ! Thanks
This makes me happy. Cheers to you!
Was it a video watching competition? 🤣
If the original Dechler is the odd one out, wouldn't that mean that the more modern interpretations are not actually Dechlers?
Just a thought.
Exactly
Looks like you crossed over the 200k subscribers, congratulations 🥳🥃
I just stopped the video at „treat them as Vermouth and put them in the fridge“. Can you educate us on how to store our various ingredients at home, please? Tbh most of my booze is in a drinks cabinet… 🤔
If you paid close attention, it was not too much. I love the deep dive - it was good EDUtainment. Thank you!
Oh my, the presentation of the cocktail with the drawings starting at 1:27! 😍
Great production, great video! Thanks Anders!
I like Az’s insight and enthusiasm only to end with screwing up the outro hahaha or perhaps she’s just playing with the ratios
Oz is so beautiful
I love these videos , classic spirits and the history is what keeps me coming back !
Really want to try these Anders. Really enjoyed the history of this cocktail. As always, it’s bourbon for the win. Btw, you need to do a show on the Belmont Jewel as horse racing is amoung us
Thanks, Kyle! Hope you like it with the bourbon. Cheers!
When bartenders get too uptight or obsessive in their adherence to the "original" recipes it can choke creativity to explore, and as you so pointed out, potentially improve the cocktail. In my opinion the right recipe is the one that you or your customer enjoys. Thanks as always for the masterclass on another classic Anders and Az!
Thank you, for the great recipes and entertaining channel. If you have or are willing to research any nice cocktails featuring ginger liqueur, let us know.
Not 'too much' brother. Love the back and forth and analyzing of different variations. Ignites larger discussions about interpretation, without ignoring the tradition! Cannot wait to try all three and pic a favorite
I think your changes sound amazing, and I’ll definitely be trying that. I’d call it the Deshler Variation or Deshler Number Two or something, though.
Philosophy time with Anders it seems 😁
I’ve read it heard somewhere that “shaking” in some old cocktail books may have been more akin to stirring, just in a shaker and wobbling around a bit, which could be what 007 refers to when he orders his martini… It would be interesting to know how the original recipe compares shaken vs stirred, might have given myself a project there!
Love it. Definitely something to take into consideration! Cheers, Jake!
Love the History of the drink. Thanks for being tru to your craft and sharing all the fundamentals when assembling these drinks.
Thanks, Timothy! Cheers!
Okay, so I really want to try this.. however, I only have sweet vermouth (instead of dubonnet) and angostura bitters (instead of peychaud’s). My question is, is it even worth it to use those as substitutes? Or will it completely change the flavor profile?
It's still worth trying! I actually love a little Angostura in my Deshler as well. The flavor profile will be slightly different, but that's still going to be a great drink - like a fruity manhattan. Cheers!
@@AndersErickson Awesome, I’ll give it a try! Cheers!
Honestly this is the type of exploration that I love about your videos and as a bartender I really appreciate this channel for teaching me about this drink and more. Thank you Anders for the inspiration and passion
Love learning something new, and I definitely did with this one! Thanks Anders, I'll be making this one soon 👌👌
Thanks, Johan! Hope you enjoy it!
@@AndersErickson I'm sure I will!
Great video Anders. I noticed you tell folks to shake the original for 15seconds. Why was that your rec? I also notice the drink came out thin in your interpretations. Does that mean it was overshaken aka too much water was added and it no longer has enough ABV to balance the water? What if you shook 10 secs? 5secs? What if someone is watching has wetter ice than you, or worse deli ice, at their bar? Should they shake less amounts of time? I guess I'm really questioning if giving "shake for x seconds" makes any sense at all. Thinking of making my own video about it and would appreciate your thoughts. Thanks
Absolutely love you guys! Without fail you brighten up me Friday evening. Thank you and keep up the good work!
Thanks, Jason! Enjoy the weekend!
Of course, should’ve said my Friday evening otherwise I sound a bit like a pirate! You too dude.
I always learn so much about history when I watch your videos. You're a great didact!
Simply fantastic video and content. Love the history and educational bits. Cheers!🍸
Love the exploration of the idea of slight modifications changing things, as well as both of your opinions on what you prefer taste-wise. Appreciate the video, and keep up the good work!
Love the deep dive. It’s helps to understand the process of adapting and balancing a cocktail. You’re really helping me raise my amateur game!
Finally another classic drink! Classics are my favourites! ❤ I have to try making this one, never had one before!Nice video, Anders and Az! Cheers to the start of a great weekend!
Thanks, Dimitar! Hope you enjoy this one!
+1 I'm trying to master the classics. And I don't care that the Paper Plane isn't a classic, it counts!
COMPETELY FASCINATING. Love the tough questions, more like this please!!!!!!
Love your content and your history of the cocktail. What Alton Brown is to cooking, Anders Erickson is to mixology! Cheers!
Well, that was odd Ad placement...before your video, a commercial to stop drinking....
The question of when is a drink no longer that drink is such an interesting one. I recently made 5 old fashioned (traditional, tropical, spicy, fruity, bitter chocolate) using 5 different spirits, sweeteners, and bitters. I really questioned whether or not a Vodka and Fig Butter Old Fashioned is still an old fashioned…. I was going for a “The Old Fashioned Formula is the only recipe you need to know…” so I think for the purpose it works… but if I ordered an old fashioned, and someone served me a Campari and chocolate concoction (My bitter chocolate) I’d slap em in the face… despite the fact that the drink is delicious, and it’s built on the concept of an old fashioned…. Is it one? Great video and topic of conversation.
Finally came around making this one - I actually made it using these exact same bottles! The Modern recipe is indeed a cousin of the Manhattan, but the original, shaken recipe... to me, it tasted almost identical to the Paper Plane! I was shocked to find this out because based on your and Az's reaction, I expected it to taste mediocre, but since I recently made a lot of Paper Planes for my friends, I was surprised how close they are in terms of flavor! I used very good quality fresh lemons and oranges from Greece, so maybe this contributed, but I would love it if you try tasting a shaken Deshler and a Paper Plane side by side, because so far I have never seen anyone actually compare these two cocktails and note that they taste very similar to one another, which I find extremely interesting @AndersErickson
Really interesting and fun video comparing the three versions. I think you should do more these types of videos! Keep up the great content 😎👍🏼
Fantastic video. I’ve been building my booze collection and learning new cocktails along with your videos. I must say out of all the similar youtubers in this category, you have the most charisma and entertaining/educational videos. Keep up the good work, you have a great format!
Never had one before but loosely put something together that looked like this
2 oz. Sonoma Rye Whiskey
3/4 oz. Dolin Rouge Vermouth (accidentally picked up from the store)
1/2 oz. Grand Marinier
2 dashes Peychaud bitters
1 splash of lemon juice
Stirred
It turned out awful even after being 2 cocktails deep. -10 out of 10 recommend
Great video. I sling drinks and am also a sucker for Manhattans and their variations.
Would it still be a Deshler if you used Sweet Vermouth? Or would you say that just made it more a Jerry Thomas Manhattan using Peychauds?
(I used to serve a JTM as the house Manhattan - Vermouth-heavy, but using Carpano Antica, so the drink had heft and wasn't as sweet as one ever expected. 1.5 Rittenhouse or other 100-proof Rye, 1.75 Carpano Antica, 0.5 Cointreau, Ango.)
Can you do a dubonnet Negroni?!
I am new to your channel (just subscribed) and love the recipes and your sense of humor. However, I intensely dislike all whisky, whiskey, bourbon, scotch, and rye (a long story from my childhood). However, I love brandy, though most American brandies are crap. Can most of your recipes involving whiskey, etc., like today's, be made with good brandy? How will they hold up with the substitution. FYI, I also like gin, rum, and tequila.
Anders, I'm loving your videos. I'm an old bartender (well, it was a disco, but it still counted, kind of). Tonight I decided it would be fun to order your Bartender's Guide, so off to Amazon I went...and lo- and behold, imagine my chagrin when I realized you don't HAVE one. Please tell me why you haven't done your own version of a bartender's guide? Just sayin'. :) Shilo - Palm Springs, CA
My 2p-- as long as it's the right type of alcohol, it's the same recipe.
For example, a Deshler is rye whisky, quinquina, triple sec, and Peychaud's.
Variations between brands is fine, but swapping the rye for bourbon or the quinquina for vermouth makes it something else.
That makes sense to me, anyway. 🤷♂
I appreciate this channel. And I cannot wait to make this drink! A Manhattan is my go-to, but I’ve somehow never even _heard_ of a Deshler!
Love your delivery. Now after watching this great episode, I realized I had only Lillet Rose on my bar. I couldn't wait... and made a couple over a couple of days. I though Az's exclamation of fruit on the front was very descriptive. Well... today I bought some Lillet Rouge to try the real (Anders) version. Surprisingly, my son and I both thought the fruit was way more present in the Rose version. The Rouge probably makes a more serious cocktail, but you should try it with the Lillet Rose to experience the fruit explosion.
Interesting current trivia: The American supply of Dubonnet has apparently dried up, and it is nearly impossible to find in stores. I work in the beverage retail business, and we haven't had Dubonnet since about late December 2022. Our supplier told us we probably won't be able to get it again until late May 2023.
But we still have plenty of Lillet Rouge...
So, use the "Newbonnet", eh? Now, off to my local to pick up a bottle and play w/ the Deshler options. Always appreciate the background and history you share - super-interesting how these thing morph and change over time. I love when you bring Az around, as her reactions are genuine and come from a place of not having experienced these drinks, which is great to see. You two have definitely boosted my interest in knocking about with cocktails - my girlfriend is both happy, since I'm making new fun drinks and miserable, since our bottle "collection" has exploded from maybe a hundred or so (mostly Scotch and bourbon) to probably twice that in the past several weeks... Cheers, and keep these coming!
There are only a few drinks, like a Manhattan, Old Fashion and a Negroni, that I can go around NY and it will be pretty similar from place to place. Especially the places at a higher level. However drinks like Penicillin, Corpse Reviver no.2 and such, they taste starkly different from place to place, because they are always switching out ingredients.
I love this channel. I’m making this drink tonight (except I’m using my own vermouth bc Anders gave me permission)… BTW I like your studio but I watched other drinks where you always have a clock that says it’s 5 o’clock (it always is somewhere) maybe you can frame a picture and put it on your back bar. Or maybe not
This channel has caused me to blow my paycheck in the best way possible
Buy food first.
A very good video! The same problem exists in the custom motorcycle world -- how many parts can you swap out before the Harley-Davidson or Triumph is no longer a Harley-Davidson or a Triumph? And, of course, how much should you care?
Excellent breakdown of the drink(s). I hope to someday see a video that is just a mash of the last 30 seconds of all your other videos.
Barkeep, Give me a Deshler # 2
😳
Really, I have no qualms about asking for a Jeffery Morgenthaler amaretto sour or a Vieux Carre with rye & cognac. A good bartender will should be open to giving the customer what they want. I'm not talking about step by step at 10:30 on a Friday night!
Love your videos and appreciate “Ozzie’s perspective (sorry butchered your name!). She alway brings in the peeps perspective. Keep on doing what you’re doing. It’s working for me!
I don't have dubonnet or Lillet Rouge, but I do have sweet vermouth and orange curacao. Thinking of making a "Deshatten? Manhatshler?" Question is, should I use rye or bourbon?
I don't have the budget to buy every single liquor, aperitif etc. that you use. It would be nice to have some sort of index for what to make if you have xyz ingredients!
Note, I made my idea.....decided on bourbon. Not bad, but having not having had a real Deshler, not sure how to compare. I may have done a bit too much Peychauds, but thought since I didnt have the dubinnet or lillet, and it sounds like they're maybe a bit more bitter than vermouth, I added an extra dash or 2.
SUPER fascinating. i've never even heard of a Deshler, but i am but a simple layperson, like Oz. it sounds delish! i particularly like the history and connecting the dots to the modern version(s). (apologies if i misspelled Az's name. i'm also not super good at paying attention sometimes)
For me, like most Canadians, bourbon like Jack Daniels is certainly related to some goat extract obtained during satanic ritual. So I prefered the second recipe. The third contains bourbon and should not be drinked by any Christian :) I didn't taste that Old Grand Dad extract and Lillet rouge is not available in Québec. Really sorry about the Lillet rouge. :)
The problem with your videos is every new one I watch...I need another bottle of something 😄. How many obscure mixers, apertifs, rums, etc. can my bar have? Guess I'll find out.
Handful of blueberries 3 oz bourbon 1.5oz orange liquor 3/4oz lemon juice 3 dashes of ango bitters. Shaken 30seconds w/ fresh blue berries. Frozen berries add 3oz of bourbon to shaker and muddle berries with bourbon. (This is what I've done with last years berries l froze)
Mm Dubonnet is a masterpiece in a bottle! I often have this in my bar at home, def will try this cocktail. I have the perfect rye rn too (Willett Rye, overproof)
Rouge is always my go to, but I’ve been wanting to try the blanc dubonnet.. any suggestions for drink recipes?
As others have said, it's the stories, histories, and presentation that sets your channel apart from others. You don't have to look 'slick' to present well (and better).
Went out tonight and added Dubonnet to my bar (I've got Lillet Blanc but can't get Rouge). With my homemade whiskey, it's quite tasty. The Dubonnet is only a little more than basic Port but has a nice fruitiness to it. Will have to see how it goes in a Porto Flip.