If you're a fan of dry sherry, these two classics are for you! Cheers! Grab these bottles from my collection at Curiada!: 👉 bit.ly/Andersbottlesordering
I live in Canada and work in a liquor store, your videos are totally getting me points with customers on my cocktail ideas for them and I’ve sent a few to this channel. Hope they found you! :)
Canadian here as well. How rough do you have it regarding alcohol in your province? Most Canadian liquor stores suck, so overpriced with a lack of selection the Americans enjoy. I can't even get maraschino liqueur here in NB
@@ozymandias3456 in Ontario, at the mercy of the province. Great people to work for but wish the selection was a bit wider outside of major cities. ETA: most general spirits on his channel I can get here but the apertifs and liqueurs are touch and go.
I love the bamboo, there’s a little Korean restaurant in London that makes the best Bamboo, they used Manzanilla, Kina L’areo D’or, Orange bitters (Regans) and absinthe. They also used an orange twist on top.
@@christoslefkimiotis9889 not sure what’s the name I’ll have to find it again, it’s a small place in Fitzrovia opposite Soho, we went there before lockdowns back in 2020. The food was good too, but those house Bamboo cocktails were extra special.
We used our ultra crappy sherry and these still tasted great. Thanks for giving us a new hobby during the pandemic! Really enjoying making these at home.
Hi Anders, our first attempt at sending you a comment. My wife and I are new subscribers and about a few months in. Have been kind of power watching to slowly get caught up. Gotta tell you we absolutely love the channel. It's not just the knowledge, it's all about you. Your delivery, humor all around likeability. Oz is great as well. Want more Oz! We have tried many of your recipes. Everyone we have tried has turned out wonderful with a little practice. I've even made a couple syrups. The Demarera makes a world of difference. We are huge bourbon people and going back to Lexington in a couple weeks. On the lookout for hard to find bourbons and whiskeys. Thank you for being you and looking forward to watching all your vlogs. Tim and Therese Gallivan
I think this was one of your best videos, felt so natural and the cocktail comparison really honed in on the nuance of the two drinks. So glad to see your channel growing and hope 2022 and beyond bring you much success, peace, laughter and joy. Thanks Anders!
Thank you, Anders and Az! I have my bottle if Lillet Blanc - works like a charm! it's amasing, how you can really taste all the different flavours and richness of different alcohol mixed together. It's like a whole world, not less than a wine one.
Another great video Anders! Being locked down in Toronto, I’ve invested in a home bar and make all of your cocktail recipes for my family. Would love to see your creative spin on the Boulevardier, my favourite cocktail for the winter! Keep up the great work 👍🏻
Also locked down in Toronto, also so grateful to have discovered this channel this past year! I’ve learned a ton, have stocked up on some beautiful glassware and bottles and despite a self imposed Zero ABV January, feel prepared to amaze future guests with some beautiful cocktails when we’re allowed to actually gather and host again.
Hello Anders! Long time listener, first time caller, love your show. I have a bottle of Lustau Amontillado sherry at home along with all the other ingredients so I made both cocktails just now and I am so pleased with them! I concur with your assessment that the Bamboo is a great aperitif. Between the two I found the full body of the Adonis fetching and my preferred version. Thanks again for the knowledge! Cheers! Eric
Just found your channel and I am enjoying the content! Assuming someone else has already made the connection, but you have some Peter McKinnon vibes! Amazing production quality!
Thanks Anders for the comparison. I hadn't heard of the Adonis. I didn't like the Bamboo when I made ages ago, but I might just like its sweeter sister.
Seen every video and I keep laughing when you almost forget about glassware. Wonder if you should have a time stamp (ie. glassware- chilled or not and which glass). You could build it in like you do with the history and the booze. One of only two channels I have ever actually subscribed to. Great style and humor as well as phenomenal videography by Az. Like people have said in the past it really feels like hanging out with friends watching your channel. Thanks for making it light and fun.
Anders, love the work man. You've stepped my at mixology game up :) The wife and I are on a alcohol cleanse right now. Do you have any mocktails recipes??
Both amazing cocktails and for people who love sherry are must-try. I grew on Sherry a few years ago and had both of these cocktails but if I have to choose a favourite it will be the Bamboo 👍
Another great video! I have a suggestion that’d I’d love to see you cover! It’s a cold weather, bourbon based cocktail called “The Hunter,” made popular by Japanese bartender Hidetsugu Ueno at his High Five bar in Ginzo, Tokyo. It looks delicious, but i haven’t seen a high-quality bartending channel feature it before. Could be tasty!
Thanks for another excellent video Anders. I didn't have any sherry to hand but instead used a dry (sercial) Madeira in the Adonis - which worked pretty well...or at least I think it did given that I've never tried one with sherry, but it tasted good which is the main goal after all! I'll have to compare and contrast with sherry when I get the chance.
Anders, we love your channel and invite you into our home every week, particularly on Fridays when we are trying some of your drinks in our home bar. I had an idea for your channel, have you thought of ahead of releasing your Friday videos, to send your viewers a list of ingredients so they could mix along with you while you are making? Potentially your new booze shipper partner could create kits for us to purchase. Just an idea. Keep doing you, we love you and Oz
Bamboo! That's a classic! One of the best cocktail bar owner in Yokohama told me the stories of the classic Yokohama cocktails. If you ever get the chance to come to Yokohama, check out the Three Martini and the New Grand Hotel Sea Guardian (originally the Grand Hotel that Eppinger managed) Thank you for sharing a local classic. Love from Yokohama!!!
Hey Anders, hope you guys are having a great week. I’ve been following your channel for some time now and I’ve made several of the cocktails, however I have a question about batches. If I’m making the same drink for a group of people, I can understand that you would do the math for each spirit accordingly, however how do you address the delusion of the ice?
Thanks, Norbert! There's a few ways you could approach this - what's best depends on the style of cocktail you'd be batching. If you batch it without water and add ice to chill/dilute as you serve each one, you'll have proper dilution and temp (and addition of air if shaking). If you want to add the water ahead of time, you'll have to factor in the dilution and store it at the appropriate temperature. This works best for stirred cocktails. The proper dilution (your preference) may vary depending on what the drink is. If you're using a higher proof spirit, for example, you might want more dilution. Typically, I'd say around 20-30% of the batched cocktail will be water - again, this comes down to your preference. Hope this helps give you a starting point. Happy mixing!
Wow, great comparison! Never thought of comparing these 2 (which is kinda the premise of this video 😂). When making Bamboo I usually throw it with some ice instead of stirring. The texture is just AMAZING that way. Great video! 🙂
gr8 Video! Love your content Anders! was wondering how you keep your drink-making ingridients without them going bad? For example the vermouth´s, the different kinds of sherry etc. Love making cooktails but i am afraid of using these kinds of bevareages, afraid of them going bad. Can you use vacuum pumps or similar? Greetings from Sweden!
Thanks, Mikael! I always try to get the smaller bottles of vermouths when possible for that very reason - they also take up less room in my fridge! Vermouths are still passable for mixing after 2 months in the fridge, but start to fall off shortly after. Sherries can be trickier. The drier the sherry, the shorter it lasts. The Oloroso I used (which isn't overly dry) will last nearly two months in a cold fridge, but I also enjoy it on it's own - so it's easy for me to finish it in time.
Anders, I would love to try so many of those cocktails. But you are like Martha Stewart, when my wife watching her come up with a recipe, I ask her who the hell has all that stuff kicking round. Every time you make a cocktail I have to make shift it. Never have all the ingredients. Luckily, I have my favourites and get happily by with them. But I will keep watching for the ones I can make. 👍
Nice one Anders, another Cracking Vid ! My favorite but simple Sherry cocktail, I fondly remember drinking what seemed like gallons of the stuff during easter holidays in Jerez (the home of Sherry) back in the 90's..... Rebujito 2 ounces Sherry (Tio Pepe) 4 ounces 7 - up 3 sprigs Mint
I love a lot of different liquors, but I do not love my Oloroso Sherry. I have the Lustau Don Nuno Oloroso. To me it tastes like mushroom broth. I'm not a fan.
This channel is violently underrated and does not have the views it deserves. This channel is too amazing. I know it’s going to be a good day when Anders posts a video
Amazing!! I always love the brilliant camera work by Az, too, have you considered doing a behind the scenes video at all? I’d love to know how everything looks so perfect!
Congrats Anders.!!! I'm watching you from November and I'm impressed of your work (you and your wife). Incredible job.... Again and again congratulations.!!!! Theodore from Greece... Kavala.
When you said “lower ABV” it reminded me of one of my favorite ABV cocktails from Michael McIlroy, Rome with a View! It’s a great summer cocktail but makes a really great aperitif at any time.
I'd love to see you make a "Scotch Russian" . Get a highball glass . Fill a quarter of it with ice . 50ml triple sec . 50ml vodka . Top it off with Irn-Bru
Cool stuff! That said, I (very mildly and gently) object to the notion that the 'blanc' vermouth is closer to dry vermouth than sweet vermouth. I've only knowingly had three blanc vermouths - Dolin, Carpano, and Baldoria - but I find all three to be *quite* sweet. WAY more sweet than 'dry' vermouth. I feel like your take on the Bamboo is thus in fact a third variant on this sherry/vermouth/bitters theme.
Hey, Anders. I checked Amazon for a book from you but couldn’t find one. Would you please write a comprehensive hardback book with recipes/photos/histories? I know my friends and I would all buy copies
Ah! You got the japanese bitters dispensers (I forget what those are called, but I remember a prior vid where you mentioned you wanted to get those…sorry if I’ve just missed that you’ve had those for a while lol). I’ve heard those shake out at about half volume of the bottle shakers, so often need to 2x or 1.5x the shakes. Thoughts? Have I heard right? Keep up the great work!
New subscriber, awesome channel, many awesome suggestions and tips. Thanks! I've already stocked my bar with several bottles you recommended. Sorry if you covered it already and sorry this isn't related to sherry, but is there anything interesting to be done with Aqua Vit? Don't see it used often and I somehow ended up with a lot of it...
Hey Anders, love your channel ! Could you look to do a review on a rum called, Juggling King Rum?! It’s a Guernsey based, seed to bottle rum! Meaning they grow the sugar cane. If you message the company direct, they may be able to give you the new dark spiced rum and flavoured rums they’re about to release, as currently their white rum is the only one available to the public !
Great video as usual :) Any chance that you make a film about coconut martini or any other strong coconut cocktail? I've been playing around with coconut vodka, malibu, coconut cream etc for couple of days but can't find right proportion. I was also trying to mix coconut and cinnamon flavours (like fireball with coconut vodka) but it doesn't seem to fit. Cheers!
Another awesome cocktail video! I have been stocking up my home bar since subscribing to your channel. Unfortunately, I am having trouble finding certain high quality liqueurs such as crème de cacao in my area. Would you be able to show a video on liquor infusions like creme de cacao and others needed for classic cocktails?
Hey Anders! I noticed you never made a video using Cachaça. I'm from Brazil and I would love to hear your take on this spirit. Your videos are great man, keep it up!
Can you make a video where you can say something about the storage / shelf life of opened spirits (sherry, liqueur, syrups) in the fridge or room temperature. Shelf life of bitters and how best to freeze a homemade syrup. Thanks
Just found your channel, love the content! I will leave you here the name of a classic southern aperitivo: the Ferroviario. It translates to something like railroader-railwayman, because people used to get one in bars near the railroads in my country during the early 20th century, cheers!
Awesome video as always. I am starting to finally stock proper bar for myself. Only problem I have is that lot of recipes call for orange liqueur but I am allergic to orange so do you have any recommendation that what use as substitute in cocktails.
I was thinking all day at work I’ve never bought any fino/amontillado/oloroso Cherry etc and done a cocktail, and I didn’t even know you were gonna drop this video about it, this is a sign I should go and buy some 😅
Beautiful! Two more I can make without heading out to the bottlo again. And love the recipes dedicated to using up the opened bottles in the fridge. If you love sherry, tell me you're a fan of the film Withnail and I. Sherry? Sherry!
I love your videos. Learned many drinks, try most of them and for a long time my most favourite was long island, but after i made your version of Old Fashioned my list changed. And i might try these cocktails as well when i get my hands on sherry. I love your videos, you got to know what you making and versions on that Love from Czech Republic😉🙋♂️
Dry Sack sherry is a bit sweeter than other dry sherries because it's blended with a sweet Pedro Ximenez sherry - I really enjoy it! I've never tried mixing with it in these cocktails, but it's worth a try for a slightly sweeter version!
Great video Anders. I just wanted to say that I really appreciate how approachable your content is. I've been a home chef and baker for years, so the joy of discovery in making a new recipe or refining one I thought I had mastered is old hat to me, but between your excellent content and my SO, I've found the gumption to deep dive into the science and theory of making all these drinks, invest in quality bar tools, quality ingredients, and start my cocktail journey. There's nothing that quite beats the satisfaction of a deep dive into a new culinary art, and coming up with hit after hit because of great content creators like you. This feels like baking, but it's done in 3 minutes. So thank you! I'm loving this so much I'm considering (once I'm practiced) using these skills part time while I'm switching careers. So again, thank you for that! My girlfriend also thanks you for the delicious drinks!
![เปิดบ้าน พี่ตูน Bodyslam หลังใหม่คนแรก ที่ภูเก็ต l [Nickynachat]](http://i.ytimg.com/vi/flFwcmyDQSk/mqdefault.jpg)
If you're a fan of dry sherry, these two classics are for you! Cheers!
Grab these bottles from my collection at Curiada!: 👉 bit.ly/Andersbottlesordering
I live in Canada and work in a liquor store, your videos are totally getting me points with customers on my cocktail ideas for them and I’ve sent a few to this channel. Hope they found you! :)
Thanks, Jessica! 🥃
Canadian here as well. How rough do you have it regarding alcohol in your province? Most Canadian liquor stores suck, so overpriced with a lack of selection the Americans enjoy. I can't even get maraschino liqueur here in NB
@@ozymandias3456 in Ontario, at the mercy of the province. Great people to work for but wish the selection was a bit wider outside of major cities. ETA: most general spirits on his channel I can get here but the apertifs and liqueurs are touch and go.
I love the bamboo, there’s a little Korean restaurant in London that makes the best Bamboo, they used Manzanilla, Kina L’areo D’or, Orange bitters (Regans) and absinthe. They also used an orange twist on top.
That sounds so good - love the addition of absinthe. Thanks, David! I'm going to have to give that a try!
Ooh nice! Which restaurant is that, if I may ask? It sounds delicious like that!
name of the restaurant please?
@@christoslefkimiotis9889 not sure what’s the name I’ll have to find it again, it’s a small place in Fitzrovia opposite Soho, we went there before lockdowns back in 2020. The food was good too, but those house Bamboo cocktails were extra special.
@@David-mg8zu thx
We used our ultra crappy sherry and these still tasted great. Thanks for giving us a new hobby during the pandemic! Really enjoying making these at home.
Thanks for mixing along, Naomi! Cheers!
TO THE BAR!!. Gets me everytime!
Hi Anders, our first attempt at sending you a comment. My wife and I are new subscribers and about a few months in. Have been kind of power watching to slowly get caught up. Gotta tell you we absolutely love the channel. It's not just the knowledge, it's all about you. Your delivery, humor all around likeability. Oz is great as well. Want more Oz! We have tried many of your recipes. Everyone we have tried has turned out wonderful with a little practice. I've even made a couple syrups. The Demarera makes a world of difference. We are huge bourbon people and going back to Lexington in a couple weeks. On the lookout for hard to find bourbons and whiskeys. Thank you for being you and looking forward to watching all your vlogs.
Tim and Therese Gallivan
I think this was one of your best videos, felt so natural and the cocktail comparison really honed in on the nuance of the two drinks. So glad to see your channel growing and hope 2022 and beyond bring you much success, peace, laughter and joy. Thanks Anders!
Always look forward to a new video on Fridays! Keep em coming
Cheers, Mark!
Love sherry. Have everything in the house for the bamboo! Will be mixing this one tonight!
Excellent! Have a wonderful weekend, Sue. The Bamboo will kick it off right!
Great side by Side Anders. These are definitely worth trying out :)
Cheers, David! This was a fun comparison!
Thank you, Anders and Az!
I have my bottle if Lillet Blanc - works like a charm!
it's amasing, how you can really taste all the different flavours and richness of different alcohol mixed together.
It's like a whole world, not less than a wine one.
Another great video Anders! Being locked down in Toronto, I’ve invested in a home bar and make all of your cocktail recipes for my family. Would love to see your creative spin on the Boulevardier, my favourite cocktail for the winter! Keep up the great work 👍🏻
Love the Boulevardier! Thanks, Julian!
Haha, same here but in Amsterdam. Guess lockdowns make us extra interested in booze :)
Thanks Anders for the enthusiasm!
Not looking forward to returning to Toronto next week :( . +1 for Boulevardier twist/spin!
Also locked down in Toronto, also so grateful to have discovered this channel this past year!
I’ve learned a ton, have stocked up on some beautiful glassware and bottles and despite a self imposed Zero ABV January, feel prepared to amaze future guests with some beautiful cocktails when we’re allowed to actually gather and host again.
@@mawnster36 me too
Bamboo sounds absolutely up my alley. I'll have to try it before dry February
Hope you can give it a try, Mark! Cheers!
Fantastic trying tomorrow evening now I'm over COVID these will be my first cocktails.
Adonis is definitely my favourite. Would a medeira work?
New sub here, this channel kicks ass! So glad I found it.
Now I can make my favourite drink, the old fashioned properly.
Cheers to Anders!
Hello Anders! Long time listener, first time caller, love your show.
I have a bottle of Lustau Amontillado sherry at home along with all the other ingredients so I made both cocktails just now and I am so pleased with them!
I concur with your assessment that the Bamboo is a great aperitif. Between the two I found the full body of the Adonis fetching and my preferred version.
Thanks again for the knowledge! Cheers!
Eric
Thanks, Eric! Appreciate you mixing along. Cheers to you!
You have perfect lighting in your videos!!So nice:)
Thanks, Juliana! Cheers!
Love them both. Bamboo more in the summer and Adonis in winter.
Well put - Cheers, Stephane!
Love the side by sides. The Americano and Negroni is a favorite of mine...so ah, Keep it up.
Just found your channel and I am enjoying the content! Assuming someone else has already made the connection, but you have some Peter McKinnon vibes! Amazing production quality!
Thanks Anders for the comparison. I hadn't heard of the Adonis. I didn't like the Bamboo when I made ages ago, but I might just like its sweeter sister.
You may prefer the Adonis - hope you're able to try it, Joonha! Have a great weekend!
Just wondering if you would consider posting a video of how you would make a Pousse-Cafe. Thanks.
Seen every video and I keep laughing when you almost forget about glassware. Wonder if you should have a time stamp (ie. glassware- chilled or not and which glass). You could build it in like you do with the history and the booze. One of only two channels I have ever actually subscribed to. Great style and humor as well as phenomenal videography by Az. Like people have said in the past it really feels like hanging out with friends watching your channel. Thanks for making it light and fun.
Hey anders, I like the thick beard! With the slight Grey on the sides of your head, it really makes your blue eyes pop. This is a good look man!
Could you do a more extensive video on prepping? Like how you get all that fresh squeezed citrus juice and how to store it?
Anders, love the work man. You've stepped my at mixology game up :) The wife and I are on a alcohol cleanse right now. Do you have any mocktails recipes??
Thanks, Quenton! I support the alcohol cleanse - here's some mocktails for you! th-cam.com/video/5wgvpo-xBnA/w-d-xo.html
Both amazing cocktails and for people who love sherry are must-try. I grew on Sherry a few years ago and had both of these cocktails but if I have to choose a favourite it will be the Bamboo 👍
I know you love a good sherry! Cheers to you, my friend!
Another great video!
I have a suggestion that’d I’d love to see you cover! It’s a cold weather, bourbon based cocktail called “The Hunter,” made popular by Japanese bartender Hidetsugu Ueno at his High Five bar in Ginzo, Tokyo. It looks delicious, but i haven’t seen a high-quality bartending channel feature it before. Could be tasty!
Loved the video. Should do more of these side by sides
Two sherry cocktails. Thanks for teasing me out of my comfortable zone ... new year, new cocktails to try.
That's the spirit!
Thanks for another excellent video Anders.
I didn't have any sherry to hand but instead used a dry (sercial) Madeira in the Adonis - which worked pretty well...or at least I think it did given that I've never tried one with sherry, but it tasted good which is the main goal after all!
I'll have to compare and contrast with sherry when I get the chance.
"So what do you want to hear you piece of shit, history you got it" Lol
😂
Where's the 5 'o' clock clock, Anders? The bar's not quite the same without it.
OHHH we have all of these ingredients. I might have to do my own side by side. Does my little eye spy a barrel in the background???
Your little eye does spy a barrel! Empty for now - but my little brain's thinking. Cheers, Carl!
6:40 - Okay but now I wonder - what ARE the 12 cocktails that everyone should know?? :D
Anders, we love your channel and invite you into our home every week, particularly on Fridays when we are trying some of your drinks in our home bar. I had an idea for your channel, have you thought of ahead of releasing your Friday videos, to send your viewers a list of ingredients so they could mix along with you while you are making? Potentially your new booze shipper partner could create kits for us to purchase. Just an idea. Keep doing you, we love you and Oz
You should compare a caesar vs. a bloody mary. 🇨🇦 vs. 🇺🇸
Anders! What are your favorite local Chicago bars?
Bamboo! That's a classic! One of the best cocktail bar owner in Yokohama told me the stories of the classic Yokohama cocktails. If you ever get the chance to come to Yokohama, check out the Three Martini and the New Grand Hotel Sea Guardian (originally the Grand Hotel that Eppinger managed) Thank you for sharing a local classic. Love from Yokohama!!!
Congratulations on the 200k. And i LOVE the content.
Out of curiosity, could I use Lillet blanc in place of the blanc vermouth?
I'm new to your channel, and have been binging your old vids.... I have to say your fun/up-beat personality in these vids is infectious...
Hey Anders, hope you guys are having a great week. I’ve been following your channel for some time now and I’ve made several of the cocktails, however I have a question about batches. If I’m making the same drink for a group of people, I can understand that you would do the math for each spirit accordingly, however how do you address the delusion of the ice?
Thanks, Norbert! There's a few ways you could approach this - what's best depends on the style of cocktail you'd be batching. If you batch it without water and add ice to chill/dilute as you serve each one, you'll have proper dilution and temp (and addition of air if shaking). If you want to add the water ahead of time, you'll have to factor in the dilution and store it at the appropriate temperature. This works best for stirred cocktails. The proper dilution (your preference) may vary depending on what the drink is. If you're using a higher proof spirit, for example, you might want more dilution. Typically, I'd say around 20-30% of the batched cocktail will be water - again, this comes down to your preference. Hope this helps give you a starting point. Happy mixing!
@@AndersErickson appreciate you! This helps tremendously. Thank you. If you ever come down to Orlando, Florida, hit me up.
Wow, great comparison! Never thought of comparing these 2 (which is kinda the premise of this video 😂). When making Bamboo I usually throw it with some ice instead of stirring. The texture is just AMAZING that way. Great video! 🙂
Hi AE. Question. Do you keep Sherry in the fridge? If so, should the Sherry and Vermouth both be cold when you mix these? Thanks.
gr8 Video! Love your content Anders! was wondering how you keep your drink-making ingridients without them going bad? For example the vermouth´s, the different kinds of sherry etc. Love making cooktails but i am afraid of using these kinds of bevareages, afraid of them going bad. Can you use vacuum pumps or similar? Greetings from Sweden!
Thanks, Mikael! I always try to get the smaller bottles of vermouths when possible for that very reason - they also take up less room in my fridge! Vermouths are still passable for mixing after 2 months in the fridge, but start to fall off shortly after. Sherries can be trickier. The drier the sherry, the shorter it lasts. The Oloroso I used (which isn't overly dry) will last nearly two months in a cold fridge, but I also enjoy it on it's own - so it's easy for me to finish it in time.
Anders, I would love to try so many of those cocktails. But you are like Martha Stewart, when my wife watching her come up with a recipe, I ask her who the hell has all that stuff kicking round. Every time you make a cocktail I have to make shift it. Never have all the ingredients. Luckily, I have my favourites and get happily by with them. But I will keep watching for the ones I can make. 👍
Love that you not only compared them side by side, but made them side by side simultaneously! Very entertaining to watch!
Anders. . . The Alton Brown of cocktails 👍 You definitely have helped improve my game.
Alton Brown is high praise - Thanks!
Nice one Anders, another Cracking Vid !
My favorite but simple Sherry cocktail, I fondly remember drinking what seemed like gallons of the stuff during easter holidays in Jerez (the home of Sherry) back in the 90's.....
Rebujito
2 ounces Sherry (Tio Pepe)
4 ounces 7 - up
3 sprigs Mint
Thanks for sharing, Gordon! Fresh sherry in Jerez - I bet nothing can top that! Cheers!
I love a lot of different liquors, but I do not love my Oloroso Sherry. I have the Lustau Don Nuno Oloroso. To me it tastes like mushroom broth. I'm not a fan.
Love em both! Thanks for the deep dive!
Do a student/budget bar essentials.
This channel is violently underrated and does not have the views it deserves. This channel is too amazing. I know it’s going to be a good day when Anders posts a video
Great background info on these drinks. Interesting comparison, great idea on the side by side. Cheers my friend!
Amazing!! I always love the brilliant camera work by Az, too, have you considered doing a behind the scenes video at all? I’d love to know how everything looks so perfect!
Congrats Anders.!!! I'm watching you from November and I'm impressed of your work (you and your wife). Incredible job.... Again and again congratulations.!!!! Theodore from Greece... Kavala.
When you said “lower ABV” it reminded me of one of my favorite ABV cocktails from Michael McIlroy, Rome with a View! It’s a great summer cocktail but makes a really great aperitif at any time.
I'd love to see you make a "Scotch Russian"
. Get a highball glass
. Fill a quarter of it with ice
. 50ml triple sec
. 50ml vodka
. Top it off with Irn-Bru
Cool stuff!
That said, I (very mildly and gently) object to the notion that the 'blanc' vermouth is closer to dry vermouth than sweet vermouth. I've only knowingly had three blanc vermouths - Dolin, Carpano, and Baldoria - but I find all three to be *quite* sweet. WAY more sweet than 'dry' vermouth. I feel like your take on the Bamboo is thus in fact a third variant on this sherry/vermouth/bitters theme.
Hey, Anders. I checked Amazon for a book from you but couldn’t find one. Would you please write a comprehensive hardback book with recipes/photos/histories? I know my friends and I would all buy copies
hello! from the philippines. im so inspired by this channel
Ah! You got the japanese bitters dispensers (I forget what those are called, but I remember a prior vid where you mentioned you wanted to get those…sorry if I’ve just missed that you’ve had those for a while lol).
I’ve heard those shake out at about half volume of the bottle shakers, so often need to 2x or 1.5x the shakes. Thoughts? Have I heard right?
Keep up the great work!
New subscriber, awesome channel, many awesome suggestions and tips. Thanks! I've already stocked my bar with several bottles you recommended. Sorry if you covered it already and sorry this isn't related to sherry, but is there anything interesting to be done with Aqua Vit? Don't see it used often and I somehow ended up with a lot of it...
Hey Anders, love your channel !
Could you look to do a review on a rum called, Juggling King Rum?!
It’s a Guernsey based, seed to bottle rum! Meaning they grow the sugar cane.
If you message the company direct, they may be able to give you the new dark spiced rum and flavoured rums they’re about to release, as currently their white rum is the only one available to the public !
Great video as usual :) Any chance that you make a film about coconut martini or any other strong coconut cocktail? I've been playing around with coconut vodka, malibu, coconut cream etc for couple of days but can't find right proportion. I was also trying to mix coconut and cinnamon flavours (like fireball with coconut vodka) but it doesn't seem to fit. Cheers!
That’s my problem with many old style drinks. A lot have orange incorporated. Sadly I’m allergic to oranges.
Another awesome cocktail video! I have been stocking up my home bar since subscribing to your channel. Unfortunately, I am having trouble finding certain high quality liqueurs such as crème de cacao in my area. Would you be able to show a video on liquor infusions like creme de cacao and others needed for classic cocktails?
Hey Anders! I noticed you never made a video using Cachaça. I'm from Brazil and I would love to hear your take on this spirit. Your videos are great man, keep it up!
The Adonis made with oloroso sherry is really really good. Savory but light. It's a truly sophisticated drink.
Hi Anders... can you make a Bramble sometime? It's my favourite cocktail 😁
Can you make a video where you can say something about the storage / shelf life of opened spirits (sherry, liqueur, syrups) in the fridge or room temperature. Shelf life of bitters and how best to freeze a homemade syrup. Thanks
Oko shi.... Ty for sharing this bar knowledge, and you kinda moved me to love this alchemist job even more 😂
these comparisons are my favorite type of Anders video, like the Clover Club and the Pink Lady, and now two so close together?
Another important question: why can’t I find your video on Moscow Mules??? Are you holding out on us?
I appreciate this channel. Time to buy some good sherry!
Just found your channel, love the content! I will leave you here the name of a classic southern aperitivo: the Ferroviario. It translates to something like railroader-railwayman, because people used to get one in bars near the railroads in my country during the early 20th century, cheers!
Awesome video as always. I am starting to finally stock proper bar for myself. Only problem I have is that lot of recipes call for orange liqueur but I am allergic to orange so do you have any recommendation that what use as substitute in cocktails.
I love your show, Anders. Do you have a favorite cocktail soundtrack/playlist?
I was thinking all day at work I’ve never bought any fino/amontillado/oloroso Cherry etc and done a cocktail, and I didn’t even know you were gonna drop this video about it, this is a sign I should go and buy some 😅
Angostura will you ever print your label to fit the zise of the bottle?
Angostura: no, I don't think I never ever will.
.because I’m too busy at home drinking sweet vermouth on ice. A perfect sipper.
Beautiful! Two more I can make without heading out to the bottlo again. And love the recipes dedicated to using up the opened bottles in the fridge. If you love sherry, tell me you're a fan of the film Withnail and I. Sherry? Sherry!
Ok, the Adonis is really smooth. Next, I'll try the Bamboo.
I bought the mixing glass you use in these videos. It’s excellent.
Sitting here with an "Electric circus" (you need to try)
Great Entertainment again, keep it up
Greetings from Germany
I love your videos.
Learned many drinks, try most of them and for a long time my most favourite was long island, but after i made your version of Old Fashioned my list changed.
And i might try these cocktails as well when i get my hands on sherry.
I love your videos, you got to know what you making and versions on that
Love from Czech Republic😉🙋♂️
I was thinking of making these tonight. Technically have to now! Cheers, hey!
And, do you know the 12 cocktails everyone should know?
Travis McGee Martini; good luck.
I've been meaning to explore sherry for some time now; I think I may go buy that bottle tomorrow!
Adonis está bien ,pero bambú tienes que llevar vino de jerez sin crianza oxidativa ,con las mismas medidas que el Adonis
For the bamboo, I have a bottle of leftover Martini & Rossi sweet vermouth. Can I use that as a substitute.
Great video! This definitely made me want to buy a bottle of Dry Sherry to try these out.
Prince cocktails?! Oooo, you have to make some of those, please!
Wow - I can't wait until February 1 to try these! Thanks again Anders and Az, for making Fridays even more fabulous than they are already.
What do you think of Dry Sack Sherry? How does it compare to the others? Going to try the Bamboo tonight...
Dry Sack sherry is a bit sweeter than other dry sherries because it's blended with a sweet Pedro Ximenez sherry - I really enjoy it! I've never tried mixing with it in these cocktails, but it's worth a try for a slightly sweeter version!
I guess my New Year's resolution will start with building a bigger liquor collection LOLOL! Thanks Anders once again!
Great video Anders. I just wanted to say that I really appreciate how approachable your content is. I've been a home chef and baker for years, so the joy of discovery in making a new recipe or refining one I thought I had mastered is old hat to me, but between your excellent content and my SO, I've found the gumption to deep dive into the science and theory of making all these drinks, invest in quality bar tools, quality ingredients, and start my cocktail journey. There's nothing that quite beats the satisfaction of a deep dive into a new culinary art, and coming up with hit after hit because of great content creators like you.
This feels like baking, but it's done in 3 minutes. So thank you! I'm loving this so much I'm considering (once I'm practiced) using these skills part time while I'm switching careers. So again, thank you for that! My girlfriend also thanks you for the delicious drinks!
Dude that right hand stir had more revolutions per second than the left for sure 🥃