Hi Leandro ! Great video as usual May I suggest a recipe for a cocktail we invented a friend and I a few years back called the Davy Jones ? We're quite proud of this one and I really think it deserves a bit of fame as it is always a crowd pleaser. It's also this cocktail that started our interest for mixology. The Davy Jones (by Franck Fedida and Guillaume Giordano) - fresh ginger : size of a thick fingernail - 15mL lime juice - 15mL demerara simple syrup - 15mL liqueur de vanille (Giffard) - 60mL spiced rhum (I am using kraken) - 2 dashes of Angostura bitter => Muddle the ginger => Shake with ice => Fine strain into an ice filled highball glass (or a footed pilsner glass as I like to do) PS : I know spiced rhum is controvertial but I tried with other rhums and it didn't work as well, if you think of an other way around let me know also I don't recommand bacardi blackheart for this
I can’t express enough how much I love this drink, it is absolutely astonishing how well it works for me. I have been making mine with plain Old Forester, and letting an ice stir muddle it. I’m sure there’s room to improve but it’s so damn near a perfect drink that I don’t plan to change it
I like the idea of the sugar cube and a lil' simple, but wont the sugar cube settle and potentially make the first few sips more sweet as you suck up that loose sugar?
Love the cocktail, love the video. Feedback: audio sounds a little weird this time. Usually it's so clean, this time is sounds a little echo-y, like there are two mics on the mix.
It sounds like Marius does not approve this whole, "Marius approved," thing. I always enjoy a history lesson with the cocktail recipe. Correct me if I'm wrong, but the mint julep sounds like it predates the old fashioned.
Yes. Juleps predate cocktails. Cocktails used to be a category of drink just like a swizzle, flip, julep or Toddy. The cocktail only became a blanket term for all cocktails in the 20th century.
Good video as usual. Out of curiosity, what do you think about letting the mint and bourbon sit to infuse over an extended period of time (ranging from 15 minutes to over night) ? And do you reckon a couple of dashes of chocolate or Angostura bitters would work well in this for a slightly more complex flavour?
I think the bourbon would extract too much of the plant flavor of the mint at 24 hours for sure, it’s be overly minty but not in a fresh mint kind of way m. You can try to sit it in there for 15 minutes but if you d o is either muddle a lot more lightly or not at all
I just found your channel last week. I've been making drinks at home for myself and my father inlaw who we care for. You have great info for a guy who has just basics. I greatly appreciate your approach with all these drinks. Cant wait to try this one! I'm making some honey syrup today at a 3 to 1 like you suggested and I cant wait to make some brown durbys and gold rushes.
@@TheEducatedBarfly hey quick question. I'm not sure what I'm doing wrong. I've made the gold rush with a 3:1 honey syrup and followed your measurements but it tastes heavy of the fresh lemon. Is it my pallet or did I not shake it hard enough or long enough? My wiskey sours sometimes come out that way too. I was thinking of doing 1oz of honey syrup and .5oz of lemon juice or would the honey then overpower the lemon and bourbon?
@@TheEducatedBarfly it's just me a guess. I just finished making and drinking one and I can kind of taste the honey 5min after but I had my father inlaw try it and he could taste the honey clearly. I must pick up lemon tastes strong and not have a refined pallet
Fantastic drink and an amazing video. I really like that these videos are filled with so much information. For me you are like the better version of "National Geographic". Cheers guys!
Thank you for finally calling us by our full name: Barfly Fam. Also, small correction at 8:11, the Derby is actually allowing 23,000 people to attend but the infield is closed and there’s distancing measures in place, etc. Great vid, as always!
Always love your videos! It could be cool if you did a series where in the episode you made/reviewed an original drink recipe from fans/viewers, and then at the end of the episode "remade/tweaked" the drink with your professional level mixology skill applied to try to make the drinks really great.
Pro tip: always use high-proof bourbons. Something bonded is recommended, or Old Grandad 114 if you're ambitious. I really love the Sother Teague riff, the No Mint Julep: you give it two ounces of the bourbon, and then one half to one full ounce of Branca Mentha. You have a great julep to sip on and no foliage at the bottom of your cup.
Agree on the high-proof bourbon. I don't think a julep should be some sweet minty drink with a hint of bourbon in there somewhere. I think it should be a heavily bourbon-forward drink with just the right accent of mint and a hint of sweetness. I like the Branca Menta idea and will have to give that a try.
Since he couldn't read the entire poem by Joshua Soule Smith, I thought I'd add the last two paragraphs, which come after he describes how to make it, that summarize his experience sipping a julep. "When it is made, sip it slowly. August suns are shining, the breath of the south wind is upon you. It is fragrant, cold and sweet -- it is seductive. No maiden’s touch could be more passionate. Sip it and dream -- you cannot dream amiss. Sip it and dream -- it is a dream itself. No other land can give so sweet a solace for your cares; no other liquor soothes you so in melancholy days. Sip it and say there is no solace for the soul, no tonic for the body like Old Bourbon whiskey."
I do a version I call the Swamp Thing. 2 oz Bourbon, 1 Demerara sugar cube, 1/4 oz Fernet Menta, 1/4 oz green Creme de menthe. Something for Halloween and comic book fans
Please don't be 'more TH-cam'. You guys are doing great being yourselves. I don't need those overhyped hosts or fake laughs... I need cocktail info and some banter
You absolutely have me lost???? You literally added a sugar cube with .25 ounces of simple syrup???? I've never heard of such a thing??? Why would you add the correct amount of simple syrup, than add a sugar cube???? Dude?? Who showed or taught you this recipe??? 0.25 ounces of simple syrup is enough???? What's your deal??? Not trying to be rude, but I'm eager to hear your reply/excuse???? I absolutely don't agree with your recipe...
Ok let me break this down for you. .25oz simple syrup is too little because it’s a crushed ice cocktail and you need more sugar for the added dilution. .75oz of simple syrup is too much as the simple syrup will make the drink too sweet. But if you add .25oz simple you get an immediate sweetness the added sugar cube adds a little more sugar but it’s on a time release, the sugar from the cube doesn’t immediately dissolve the way simple syrup would. Instead it slowly dissolves over the life of the drink as the ice melts. That way you keep the sweetness rolling throughout the drink as the amount of water grows. It’s about correct balance but also keeping that balance as the drink evolves. Disagreeing with my specs is totally fine I would just say why not try it, then you can be informed in your disagreement without rejecting it out of hand because it doesn’t make sense to you. This channel is all about trying new things and I think you should do just that.
@@TheEducatedBarfly I'm sorry but I've looked and studied 100's of recipes on Mint Juleps and if 0.25 ounces isn't enough than what not just add a half ounce of simple syrup to even it out?? I wouldn't agree with adding sugar cubes to this recipe because your probably going to get chunks/grit, why not just add a lil more simple syrup?? I guess I agree to disagree
There’s more than one way to make every recipe. Just like everyone makes their own Bolognese or whatnot. But I ask again, how can you possibly disagree with something you haven’t tried? Make sure to muddle the sugar well so there are no chunks, you may realize you like the slight graininess in it, then again you may not. But if you try the recipe then at least you can say with certainty that you don’t like it and why instead of arguing a point while being uninformed. So you’ve studied hundreds of mint julep recipes. That’s great! Try another one
"See, this isn't bushy enough for me" ...uh... yeah
Hi Leandro !
Great video as usual
May I suggest a recipe for a cocktail we invented a friend and I a few years back called the Davy Jones ?
We're quite proud of this one and I really think it deserves a bit of fame as it is always a crowd pleaser.
It's also this cocktail that started our interest for mixology.
The Davy Jones
(by Franck Fedida and Guillaume Giordano)
- fresh ginger : size of a thick fingernail
- 15mL lime juice
- 15mL demerara simple syrup
- 15mL liqueur de vanille (Giffard)
- 60mL spiced rhum (I am using kraken)
- 2 dashes of Angostura bitter
=> Muddle the ginger
=> Shake with ice
=> Fine strain into an ice filled highball glass (or a footed pilsner glass as I like to do)
PS : I know spiced rhum is controvertial but I tried with other rhums and it didn't work as well, if you think of an other way around let me know
also I don't recommand bacardi blackheart for this
I can’t express enough how much I love this drink, it is absolutely astonishing how well it works for me. I have been making mine with plain Old Forester, and letting an ice stir muddle it. I’m sure there’s room to improve but it’s so damn near a perfect drink that I don’t plan to change it
Whoa.. that poetry reading threw me off for a sec while skimming through description and realizing ‘oh, that’s that part..’ 😝
“What’s up Barfly fam” is a solid opener
This was another stand-out video! Thank you Leandro and Marius!
Loved the poem. Silky sweet voice.
Leandro loves it bushy. Confirmed 80s man
I enjoy watching you make the drinks and the history lesson you give, thanks.
Did YT tell the content creators to be more excited?
I like the idea of the sugar cube and a lil' simple, but wont the sugar cube settle and potentially make the first few sips more sweet as you suck up that loose sugar?
Love the cocktail, love the video. Feedback: audio sounds a little weird this time. Usually it's so clean, this time is sounds a little echo-y, like there are two mics on the mix.
Hi! Is that 16 or 12 oz cup? Thank you!
Lol, the cat meow at 0:28 telling you to calm down. 😂
I do love long version :)
It sounds like Marius does not approve this whole, "Marius approved," thing.
I always enjoy a history lesson with the cocktail recipe. Correct me if I'm wrong, but the mint julep sounds like it predates the old fashioned.
Yes. Juleps predate cocktails. Cocktails used to be a category of drink just like a swizzle, flip, julep or Toddy. The cocktail only became a blanket term for all cocktails in the 20th century.
Great cocktail. Derby is coming 🚙. Hey quick question, what comerá do you use to record your vids?
Thanks. This one was The S1H, GH5 and GH5S
Good video as usual.
Out of curiosity, what do you think about letting the mint and bourbon sit to infuse over an extended period of time (ranging from 15 minutes to over night) ? And do you reckon a couple of dashes of chocolate or Angostura bitters would work well in this for a slightly more complex flavour?
I think the bourbon would extract too much of the plant flavor of the mint at 24 hours for sure, it’s be overly minty but not in a fresh mint kind of way m. You can try to sit it in there for 15 minutes but if you d o is either muddle a lot more lightly or not at all
I thought buffalo trace was the official derby whisk(e)y?
Will Evan Williams bourbon work for this drink?
Oh heck yeah it will!
I just found your channel last week. I've been making drinks at home for myself and my father inlaw who we care for. You have great info for a guy who has just basics. I greatly appreciate your approach with all these drinks. Cant wait to try this one!
I'm making some honey syrup today at a 3 to 1 like you suggested and I cant wait to make some brown durbys and gold rushes.
Thanks for subscribing and glad your digging the channel!
@@TheEducatedBarfly hey quick question. I'm not sure what I'm doing wrong. I've made the gold rush with a 3:1 honey syrup and followed your measurements but it tastes heavy of the fresh lemon. Is it my pallet or did I not shake it hard enough or long enough? My wiskey sours sometimes come out that way too. I was thinking of doing 1oz of honey syrup and .5oz of lemon juice or would the honey then overpower the lemon and bourbon?
@@TheEducatedBarfly it's just me a guess. I just finished making and drinking one and I can kind of taste the honey 5min after but I had my father inlaw try it and he could taste the honey clearly. I must pick up lemon tastes strong and not have a refined pallet
what do you mean when you write Link in bio? try and search as I might, I can't see a bio button anywhere?
Mean the show notes/description, click "show more" in the description under the video.
Fantastic drink and an amazing video. I really like that these videos are filled with so much information.
For me you are like the better version of "National Geographic".
Cheers guys!
Am I right in that the sound is a bit off this episode?
Also: not a huge fan of the teleprompter 😉
Thank you for finally calling us by our full name: Barfly Fam. Also, small correction at 8:11, the Derby is actually allowing 23,000 people to attend but the infield is closed and there’s distancing measures in place, etc. Great vid, as always!
Ahh did not know! Thanks for the clarification!
I can't wait to make Mint Julep this Saturday for Derby Day!
Man! The first second I was like: Oh yeah! Let's do some juleps!
I wish it was like that for the entire 10 minutes!
Always love your videos! It could be cool if you did a series where in the episode you made/reviewed an original drink recipe from fans/viewers, and then at the end of the episode "remade/tweaked" the drink with your professional level mixology skill applied to try to make the drinks really great.
Great idea!
Hey is it okay to shake the cocktail?
I wouldn’t. You’d add too much water to it
@@TheEducatedBarfly thank you!
Pro tip: always use high-proof bourbons. Something bonded is recommended, or Old Grandad 114 if you're ambitious. I really love the Sother Teague riff, the No Mint Julep: you give it two ounces of the bourbon, and then one half to one full ounce of Branca Mentha. You have a great julep to sip on and no foliage at the bottom of your cup.
Agree on the high-proof bourbon. I don't think a julep should be some sweet minty drink with a hint of bourbon in there somewhere. I think it should be a heavily bourbon-forward drink with just the right accent of mint and a hint of sweetness. I like the Branca Menta idea and will have to give that a try.
That start was hilarious.....also I have been drinking. Probably unrelated.
Since he couldn't read the entire poem by Joshua Soule Smith, I thought I'd add the last two paragraphs, which come after he describes how to make it, that summarize his experience sipping a julep.
"When it is made, sip it slowly.
August suns are shining,
the breath of the south wind is upon you.
It is fragrant, cold and sweet -- it is seductive.
No maiden’s touch could be more passionate.
Sip it and dream -- you cannot dream amiss.
Sip it and dream -- it is a dream itself.
No other land can give so sweet a solace for your cares;
no other liquor soothes you so in melancholy days.
Sip it and say there is no solace for the soul,
no tonic for the body like Old Bourbon whiskey."
Awesome opening 🎉😊
No slappypoo / crushypants on the mint garnish?
Great video as always! Liked how you made drink first followed by the history.
I hope this comment is Marius-approved........
I do a version I call the Swamp Thing. 2 oz Bourbon, 1 Demerara sugar cube, 1/4 oz Fernet Menta, 1/4 oz green Creme de menthe. Something for Halloween and comic book fans
I love a good mint Julep. I approve this message. Thanks for the entertaining video guys!!
Love these longer clips ❤️ I also love me some Mint Julep!
Love your recipes Leandro! I was beginning to think that maybe the drink just isn't for me but it seems like I had just ran into bad recipes.
RIP Kentucky derby. I bought this years woodford reserve Kentucky derby
Cheers! Keep your drinks extra bushy! :)
Love Mint Juleps. Love learning the history of it!
Try it with Woodford Reserve Double Oaked!
Cocktail Chemistry recited the same poem in their mint julep video.
Is this him and his bf?
I made a wooden mallet to crush ice. Still havent found/made a swizzle stick...
Intro had so much passion.
Maker’s Mark I think might be the official bourbon of the Kentucky Derby, and they release that Green Wax Sealed version around derby time normally.
I thought there was soda water in a mint julep. Like literally a bourbon mojito.
I had my headphones at max volume by mistake when I started this video. RIP me.
Seems like a few sips and it’s gone haha
After everyone's lockdowns are over can we do a bartender poetry slam?
For a moment I thought I was watching Common Man Cocktails...
Roses are red violets are blue rose julep for me mint julep for you 🥀
I believe buffalo trace was the original
Wow
Gob bless the people with sensetive teeth cuz there's a lot of ice in there
Crushy poo.
Verb: To nonchalantly crush and/or macerate a cocktail ingredient.
Terminology pending Marius approval.
"Why, I say, I say, boy. You're a chicken, not a chicken hawk! He-he, good lad. Not too bright, if you know what I mean!", Foghorn Leghorn.
No slappy-poo, no crushy-pants today 😞
Thumbs up for the poetry :D
shit got real around 6:00
“Nothing if it’s not Darius approved!”
[2 min Later]
“It’s a pebble cone, dude. It is.”
Please don't be 'more TH-cam'. You guys are doing great being yourselves. I don't need those overhyped hosts or fake laughs... I need cocktail info and some banter
Leandro likes to have a nice big bush. "That's not bushy enough for me." #QuotedOutOfContext ;) ;)
Oh yes!! Love Mint Juleps!!! Mine with few dashes of angostura and saline solution 🤤!!! Big hug and keep doing amazing bro!!!
Fantastic energy! Nothing will stop my mint julep now!
Totally genuine personality......BAHAHAHAHA
I am terrified
lmao incredible leandro
Salud🍻
He looks like he doesnt shower
lol so extra I love it haha
"Marius approved" t shirt pleaase
I came for a recipe but got annoyed and left.
Crushypoo
I for one really enjoy Leandro not playing that coked up, dubstep drowned intro game. It’s obnoxious...
LoL
Not enough jumpcuts and to much usefull information to be TH-cam.
Hahahahahahahahahaha
You absolutely have me lost???? You literally added a sugar cube with .25 ounces of simple syrup????
I've never heard of such a thing??? Why would you add the correct amount of simple syrup, than add a sugar cube???? Dude?? Who showed or taught you this recipe??? 0.25 ounces of simple syrup is enough???? What's your deal??? Not trying to be rude, but I'm eager to hear your reply/excuse???? I absolutely don't agree with your recipe...
Ok let me break this down for you. .25oz simple syrup is too little because it’s a crushed ice cocktail and you need more sugar for the added dilution. .75oz of simple syrup is too much as the simple syrup will make the drink too sweet. But if you add .25oz simple you get an immediate sweetness the added sugar cube adds a little more sugar but it’s on a time release, the sugar from the cube doesn’t immediately dissolve the way simple syrup would. Instead it slowly dissolves over the life of the drink as the ice melts. That way you keep the sweetness rolling throughout the drink as the amount of water grows. It’s about correct balance but also keeping that balance as the drink evolves. Disagreeing with my specs is totally fine I would just say why not try it, then you can be informed in your disagreement without rejecting it out of hand because it doesn’t make sense to you. This channel is all about trying new things and I think you should do just that.
@@TheEducatedBarfly I'm sorry but I've looked and studied 100's of recipes on Mint Juleps and if 0.25 ounces isn't enough than what not just add a half ounce of simple syrup to even it out?? I wouldn't agree with adding sugar cubes to this recipe because your probably going to get chunks/grit, why not just add a lil more simple syrup??
I guess I agree to disagree
There’s more than one way to make every recipe. Just like everyone makes their own Bolognese or whatnot. But I ask again, how can you possibly disagree with something you haven’t tried? Make sure to muddle the sugar well so there are no chunks, you may realize you like the slight graininess in it, then again you may not. But if you try the recipe then at least you can say with certainty that you don’t like it and why instead of arguing a point while being uninformed. So you’ve studied hundreds of mint julep recipes. That’s great! Try another one
Oh man read the poem slower..
Get together and do the video proper. This was lame and poor quality and not up to the standards I'm used to with this channel. Thumbs down.
Stop the “comedy”!
Nope won’t do it
@@TheEducatedBarfly
lol I love your videos men!
And the knowledge you share 👍