Can we get a Freepour video of you testing the mint Shake theory? 1 muddled too hard 1 muddled correctly 1 just shaken Blind taste test then to see if you can actually see the difference.
I saw a video of Japanese bartender making his riff on a Mojito, and he added the ingredients to a small blender, and blended without ice or muddling. The cocktail took on a faint green color, and the leaves that were filtered out looked more cut than muddled. I'm also interested what that would do.
Yeah, I always wonder about this supposed wisdom, too. Like... how does shaking the mint with ice *not* "bruise" it? The argument might be that the mint is then cold or submerged in liquid and thus not oxidizing or something, but I don't buy it. Blind tests are the way to go. 😁
As a person who loves a Mojito (so, a person) but my favourite spirit is gin, my favourite Mojito variation (or rather a Southside Fizz variation) is gin, lime, sugar and mint lengthened with tonic rather than soda. Strongly recommend.
Since you love requests, one of my favorite bars is in Boise, ID. The Bardenay. They are a distillery/bar/restaurant. I would love to see you make and try the Arnaud. Bardenay gin, Bardenay Cassis (black currant) liqueur, Noilly Prat dry vermouth, orange twist. Shaken over ice and served up.
I really liked this episode. It was interesting to see variations of a drink made and tasted and compared side by side. I feel like this comparison video taught me more about the nuances compared to videos showing a single drink being made and tasted.
I don't know the Soho house, but to me, the Eastern Standard just seems like a good way to charge more for less cocktail at a fancy bar for celebrities.
Actually it is a REALLY good cocktail. Simple doesn't mean bad. Personally It is my choice. It is a mint-cucumber-lime-gin cocktail. Fresh and flavourful.
I did some math and figured out the Eastern Standard that doesn't use such weird measurements and makes it slightly more voluminous. I went by percentages and the gin and simple are off by 1% but I can't imagine that would change it too much * 2oz Gin * 1/2oz Lime Juice * 3/8oz Simple Syrup 8-10 mint leaves 3 slices of cucumber Mint leaf garnish
I'm doing reviews of craft beers and mixed drinks from all over the world if you have any recommendations feel free to drop them in the comments I dropped a link below thanks for watching and supporting th-cam.com/video/hrnaYNfzX4Q/w-d-xo.html If you have drinks suggestions go to my channel and put it in the comments thanks
Love these drinks! I make a morph of the southside and eastside that uses both cucumber and mint (and a tsp of grenadine) to make what I call a southeast side. these are delicious cocktails - thanks guys!
I showed the title of this video to my doctor, he said it's the fluid that's been seeping from my liver into my abdominal cavity ever since I found this channel.
Have you ever used essential oils (edible grade of course) in cocktails? I tried to use mint essential oil on a tiki drink, and I was pleasantly surprised.
Would love to see Leandro comparing the fresh lime gimlet vs the Morgenthaler lime cordial gimlet.....And now i will try an eastside with selfmade lime cordial
Did gimlets a few weeks ago using the Morgenthaler lime cordial recipe. Very tasty drink. That sharp citrus bite at the back of your jaw *will* continue to occasionally kick in for a while afterwards.
@@MichaelAlthauser indeed very tasty. I also compared stirred vs shaken and for me the stirred version lacks dilution. Its not to bity but to sweet. The shaken one fits perfectly...at least for my taste.
You're absolutely correct. It makes sense with the 50/25 jigger. Simon Difford (the founder of Difford's Guide) uses something called the 'Easy Jigger' which has every measurement imaginable printed on it (at the cost of aesthetics, unfortunately, looks like something you'd find in a lab).
Regarding the topic of not muddling, and letting the ice bruise the mint to extract the oils. Oils are typically sensitive to cold. I would think if you skip muddling, the could would cause the oils to seize up. Guessing the cold mint wouldn't offer as much oil as muddling would extract.
You could probably even include the Gordon’s cup in here, since it just removes the mint from the eastside. there’s some other differences in preparation and garnish but it’s fairly close
Wow as the mint was being muddled I was thinking about how I commented on another video asking about the shaking with the mint and then he starts talking about it!
Thanks for a great video! Can you give us some Port Wine cocktails? Just tried Porto Tonic, which is basically a gin tonic but with white Port...don't know I think it is quite an interesting spirit :)
I feel like a natural middle ground could be reached for the Eastside vs. Eastern Standard, without having to resort to the non-traditional measurements. Something like: * Scant 2 oz gin * 1/2 oz lime juice * 1/4 oz rich simple * 10-12 mint leaves * 3-4 cucumber slices I've always found Sours that de-emphasize the citrus and sweetener compared to the base spirit to be interesting. The Casino and the S'Walter are a couple other examples in that vein.
I'm doing reviews of craft beers and mixed drinks from all over the world if you have any recommendations feel free to drop them in the comments I dropped a link below thanks for watching and supporting th-cam.com/channels/cLamwGIhSkPsZb-wrmTpew.html If you have drinks suggestions go to my channel and put it in the comments thanks
Can't tell the difference between over-muddled and hard shaken mint vs lightly muddled and delicately shaken mint? I smell a Freepour science experiment!
Just the title doesn't always grab people's attention, and this one would be very long with 3 different titles. The first title of this video had Southside and Eastside in it.
to be honest, looking through all the cocktail recipes ever since i started hobby mixology at home, i felt oversatured on all the gin, lime, mint and cucumber variations. i mean, the eastside and sam ross' old maid cocktail are identical as far as i can tell (same specs, served in a rocks instead of a coupe). in the ende i settled for the violet hours' juliet & romeo as it takes the eastside and adds some rose water to it, and i love rose water!
@@TheEducatedBarfly love your videos !! Have you tried the Jack sparrow again with passion fruit juice instead of the pulp ? And pour the Amazonas rum in the passion fruit boat on top and light it up. Then sprinkle a bit cinnamon!!
Well .. if you're saying the Gimlet evolved over time to use lime juice and simple syrup, doesn't that make it a standard Gin Sour? That's why I wouldn't say the Gimlet can be made using fresh juice and syrup, since it isn't a Gimlet anymore at that point.
Really it makes it a gin daiquiri and the very first sour recorded was a Gin Fix so it’s arguable that the sour category began with Gin. Also sours topically use lemon as opposed to lime :)
@@TheEducatedBarfly Funny, cause I'd say the Daiquiri is at its core a Rum Sour 😄 Depends on how you define your categories, I suppose. If you're going by history, then I'd say your absolutely right. For me, a Sour is a template like the Old Fashioned, and therefore can be made with either lemon or lime as well as using whatever base spirit you want. What do you think? :-)
It definitely indicates that being a celebrity isn’t the only criteria. I know plenty of non celebrities who are members. So…do with that info what you will :)
@@TheEducatedBarfly Yes, that makes sense. My interest was only in the logic of the statement, not who does or does not get into an exclusive club. BTW, I'm drinking an Eastside, except I made it with lime cordial made from Jeffrey Morgenthaler's recipe substituted for the lime juice and simple syrup. It's great! The combination of gin, lime and cucumber reminds me of another cocktail I discovered recently: Gordon's Breakfast.
The history of the Southside is "muddled"... I love this channel!
right? first he explores whether to muddle the mint or not and then says that :D
Marius didn't chuckle, but Leandro wasn't shaken. I would have been crushed.
Can we get a Freepour video of you testing the mint Shake theory?
1 muddled too hard
1 muddled correctly
1 just shaken
Blind taste test then to see if you can actually see the difference.
I saw a video of Japanese bartender making his riff on a Mojito, and he added the ingredients to a small blender, and blended without ice or muddling. The cocktail took on a faint green color, and the leaves that were filtered out looked more cut than muddled. I'm also interested what that would do.
Yeah, I always wonder about this supposed wisdom, too. Like... how does shaking the mint with ice *not* "bruise" it? The argument might be that the mint is then cold or submerged in liquid and thus not oxidizing or something, but I don't buy it. Blind tests are the way to go. 😁
And one slapped and shaken unless that's what was meant by "correctly" and in that case, just shaken and not slapped
I really like this format. Brief description of a classic drink, then variations of that drink.
Hard agree
As a person who loves a Mojito (so, a person) but my favourite spirit is gin, my favourite Mojito variation (or rather a Southside Fizz variation) is gin, lime, sugar and mint lengthened with tonic rather than soda. Strongly recommend.
Well, I know what I'm making tonight. Thanks for sharing this!
Enjoyed a south side fizz at The Sixth in Chicago where they made a south side and then carbonated the whole drink. Highly recommend.
Have to say, really appreciate the volume of content you guys are putting put, perfect balance.
Since you love requests, one of my favorite bars is in Boise, ID. The Bardenay. They are a distillery/bar/restaurant. I would love to see you make and try the Arnaud. Bardenay gin, Bardenay Cassis (black currant) liqueur, Noilly Prat dry vermouth, orange twist. Shaken over ice and served up.
I really liked this episode. It was interesting to see variations of a drink made and tasted and compared side by side.
I feel like this comparison video taught me more about the nuances compared to videos showing a single drink being made and tasted.
I love this! Like a lot of people, I'm sure, the gimlet got me into gin and now I've converted my whole family so I love trying variations for them.
I’ve been a Gimlet fiend for a long time, Good Stuff Maynard!
I don't know the Soho house, but to me, the Eastern Standard just seems like a good way to charge more for less cocktail at a fancy bar for celebrities.
Actually it is a REALLY good cocktail. Simple doesn't mean bad. Personally It is my choice. It is a mint-cucumber-lime-gin cocktail. Fresh and flavourful.
Thanks for all the videos. Very informative and entertaining
The return of the metal shake can only be described as "triumphant."
I like those new Beefeater bottles. They are great for people like me with small hands. Those indents in the side really help me grip the bottle.
The Southside has been our friend-circle favorite for sometime now...great drink! I'm looking forward to trying the others now.
I did some math and figured out the Eastern Standard that doesn't use such weird measurements and makes it slightly more voluminous. I went by percentages and the gin and simple are off by 1% but I can't imagine that would change it too much
* 2oz Gin
* 1/2oz Lime Juice
* 3/8oz Simple Syrup
8-10 mint leaves
3 slices of cucumber
Mint leaf garnish
I'm doing reviews of craft beers and mixed drinks from all over the world if you have any recommendations feel free to drop them in the comments
I dropped a link below thanks for watching and supporting
th-cam.com/video/hrnaYNfzX4Q/w-d-xo.html
If you have drinks suggestions go to my channel and put it in the comments thanks
Add 3 drops of rose water and it's a Juliet and Romeo.
Love these drinks! I make a morph of the southside and eastside that uses both cucumber and mint (and a tsp of grenadine) to make what I call a southeast side. these are delicious cocktails - thanks guys!
A good experiment would be to try this with and without the light muddle then blind taste.
Happy to witness the return of the metal shake!
Need to make a mint experiment video in the future to see if there's a difference in flavor. Shaking, slapping, stirring etc
Have you tried the Morgenthaller lime cordial recipe? I learned it from HTD and now I keep a bottle of it around basically constantly.
I can't believe fractions are your kryptonite. 5/12 is halfway between 1/3 (4/12) and 1/2 (6/12). Super easy, Leandro! Super easy!
What can I say, never been good at them
I showed the title of this video to my doctor, he said it's the fluid that's been seeping from my liver into my abdominal cavity ever since I found this channel.
Hit me with the history, love it
Have you ever used essential oils (edible grade of course) in cocktails? I tried to use mint essential oil on a tiki drink, and I was pleasantly surprised.
I will be making one or all of these!
Would love to see Leandro comparing the fresh lime gimlet vs the Morgenthaler lime cordial gimlet.....And now i will try an eastside with selfmade lime cordial
I haven't made it yet, but I bought some citric acid for the Morgenthalar cordial.
I made Morgenthaler's cordial and I really like it. It certainly reminds me Rose's lime juice/cordial, which I bought once, but is much better.
Did gimlets a few weeks ago using the Morgenthaler lime cordial recipe. Very tasty drink. That sharp citrus bite at the back of your jaw *will* continue to occasionally kick in for a while afterwards.
@@MichaelAlthauser indeed very tasty. I also compared stirred vs shaken and for me the stirred version lacks dilution. Its not to bity but to sweet. The shaken one fits perfectly...at least for my taste.
2:41 Best Question Ever "Do you even need to Crushy poo and Slappy Pants it, if you're gonna bang it up" Marius rules.
The south side sounds very interesting. Sort of like a gimlet and a julep combined.
Other countries: *Count in ml, cl, dl, l, etc.*
The US: "So uh, add 1.666˙ fluid ounces of this and 0.416˙ fluid ounces of that, please."
I'd imagine the Eastern Standard was originally made with either a metric measuring cup or a 50/25ml jigger (or even a 40/20ml)?
You're absolutely correct. It makes sense with the 50/25 jigger. Simon Difford (the founder of Difford's Guide) uses something called the 'Easy Jigger' which has every measurement imaginable printed on it (at the cost of aesthetics, unfortunately, looks like something you'd find in a lab).
Regarding the topic of not muddling, and letting the ice bruise the mint to extract the oils. Oils are typically sensitive to cold. I would think if you skip muddling, the could would cause the oils to seize up. Guessing the cold mint wouldn't offer as much oil as muddling would extract.
That’s a very good point
You could probably even include the Gordon’s cup in here, since it just removes the mint from the eastside. there’s some other differences in preparation and garnish but it’s fairly close
Yep we did a video on the Gordon’s Cup already
Wow as the mint was being muddled I was thinking about how I commented on another video asking about the shaking with the mint and then he starts talking about it!
The Eastern Standard seems like a bartender troll thing. “I’m just going to screw with people for fun”
Thanks for a great video! Can you give us some Port Wine cocktails? Just tried Porto Tonic, which is basically a gin tonic but with white Port...don't know I think it is quite an interesting spirit :)
Hi I work for Soho House, the specs for the Eastern Standard are
50 ml Gin or Vodka
25 ml Lime
20 ml Simple Syrup
3 cucumber slices
3 mint leaves
Thanks for that :)
Do you have a link for the middle glass. I love them!
Believe it or not, but the "metal shake" technique actually gives the very best result, it is subtle but crucial.
Metal dreams do come true!!!
Eastside is another good one to add to the list of gin cocktails to offer to girls that are hesitant to try gin.
I feel like a natural middle ground could be reached for the Eastside vs. Eastern Standard, without having to resort to the non-traditional measurements. Something like:
* Scant 2 oz gin
* 1/2 oz lime juice
* 1/4 oz rich simple
* 10-12 mint leaves
* 3-4 cucumber slices
I've always found Sours that de-emphasize the citrus and sweetener compared to the base spirit to be interesting. The Casino and the S'Walter are a couple other examples in that vein.
I'm doing reviews of craft beers and mixed drinks from all over the world if you have any recommendations feel free to drop them in the comments
I dropped a link below thanks for watching and supporting
th-cam.com/channels/cLamwGIhSkPsZb-wrmTpew.html
If you have drinks suggestions go to my channel and put it in the comments thanks
Gimlets are great, Great comparison
A little humility, a little metal shake. Today is a good day.
Anna's garden gin makes for a great east side.
I tried that before shaking hard with mints, you can taste vegetal flavor but not a problem. However, everyone drinks it 😅😅
The third version, is actually the measures that we use in the UK to make these drinks
Can we start a band called Shakerface? You're an inspiration.
I like to spank the mint even going into the tin because customers sitting at the bar get to enjoy the aroma too.
Do you find using Beefeater as compared to more expensive gin such as The Botanist makes a big difference in the drink?
would you use Hendricks to make an Eastside? Or would that be too much cucumber flavor?
"... a lil strainey poo in the pants" dying at new viewers hearing this shit without the "crushy-poo" & "slappy-pants" context hahahaha
For my Gimlets I use basil instead of mint, I just think basil and gin are made for each other
Man that eastside is delicious.
Can't tell the difference between over-muddled and hard shaken mint vs lightly muddled and delicately shaken mint? I smell a Freepour science experiment!
How does a Gordon's Cup fit into all of this?
I do love gin cocktails. 😊
Do you think Hendricks gin would work well in these cocktails or is a classic London Dry a better choice?
Hendricks works great in these. Have you tried Hendricks' cucumber gin? Pretty wonderful by itself. Would be great in one of these.
@@bschottler Yes, I love that Gin. It makes a great martini, too.
I like this format of video quite a bit, I think the background music could be lowered though
Lowest common multiple - 1/3 and 5/12 - 10 ml for 1/3 and 12,5 ml for 5/12
Do you use english or american cucumbers in your recipes or does it matter?
English
@@TheEducatedBarfly thanx
Any reason you've stopped putting the cocktail name in the title of videos?
Just the title doesn't always grab people's attention, and this one would be very long with 3 different titles. The first title of this video had Southside and Eastside in it.
to be honest, looking through all the cocktail recipes ever since i started hobby mixology at home, i felt oversatured on all the gin, lime, mint and cucumber variations. i mean, the eastside and sam ross' old maid cocktail are identical as far as i can tell (same specs, served in a rocks instead of a coupe). in the ende i settled for the violet hours' juliet & romeo as it takes the eastside and adds some rose water to it, and i love rose water!
Wewwwwwwww
2:40 lol Marius 😂
Do you need to crushy poo and slappy pants it though for real?
Can you make a Video with different Types of old fashioneds or Whisky Sours? (Chocolate old fashioned, cinnamon Maple Whisky your,…)
Absolutely
@@TheEducatedBarfly love your videos !! Have you tried the Jack sparrow again with passion fruit juice instead of the pulp ? And pour the Amazonas rum in the passion fruit boat on top and light it up. Then sprinkle a bit cinnamon!!
Always time for metal shake
Metal shake 🤘🏽
So do these drink names suggest the existence of the North- and Westside?😂
I know, I know, but Morgenthaler's lime cordial recipe makes a better gimlet than fresh and simple. Just sayin.
🤘Metal Shake🤘
Well .. if you're saying the Gimlet evolved over time to use lime juice and simple syrup, doesn't that make it a standard Gin Sour? That's why I wouldn't say the Gimlet can be made using fresh juice and syrup, since it isn't a Gimlet anymore at that point.
Really it makes it a gin daiquiri and the very first sour recorded was a Gin Fix so it’s arguable that the sour category began with Gin. Also sours topically use lemon as opposed to lime :)
@@TheEducatedBarfly Funny, cause I'd say the Daiquiri is at its core a Rum Sour 😄 Depends on how you define your categories, I suppose. If you're going by history, then I'd say your absolutely right. For me, a Sour is a template like the Old Fashioned, and therefore can be made with either lemon or lime as well as using whatever base spirit you want. What do you think? :-)
The fact that some celebrities have been turned away from SOHO House does not indicate that one doesn't have to be a celebrity to be accepted.
It definitely indicates that being a celebrity isn’t the only criteria. I know plenty of non celebrities who are members. So…do with that info what you will :)
@@TheEducatedBarfly Yes, that makes sense. My interest was only in the logic of the statement, not who does or does not get into an exclusive club.
BTW, I'm drinking an Eastside, except I made it with lime cordial made from Jeffrey Morgenthaler's recipe substituted for the lime juice and simple syrup. It's great! The combination of gin, lime and cucumber reminds me of another cocktail I discovered recently: Gordon's Breakfast.
@@JonathanRossRogers Cheers!
My grandma with jaundice, unfortunately...
Wait....this isn't Tiki!!
Kidding. Definitely going to do a side by side of these. Sounds like fun.
Can I get "Give it a little slappy-poo and a little crushy-pants" on a t-shirt please?
5/12 oz is 12.5 ml
Snow cone?
I still prefer a gimlet with lime cordial.
Dawg talks with his hips. Really threw me for a few after I realized it, so sorry about that.
My bladder content
I thought it was just a cucumber gimlet
Another great video! If you get some time and you enjoy drinking Peach Crown Royal, I made a little vid on the drink. Let me know what you think! :D
I'm going to keep calling the Southside a mint gimlet 😬
0 people disliked the gin gimlet so far
I can leak all the recipies for you, I work there.
Ok hit me up with all the recipes theeducatedbarfly@gmail.com I await your email
@@TheEducatedBarfly Done! :)
yellow and full of gin?
On most days, my piss
Yellow and full of gin? My piss.
Eastside Standard specs are obnoxious. Would never make. Eastside OG >
Hopefully not the urine from your bladder
So when you add club soda to an Eastside it becomes a Southside fizz???