I made a Bitter Italian last night. It was delicious. A very well balanced cocktail. Thank you for posting the recipe. You may have done this already but a possible theme for a series of videos would be to post videos talking about your original cocktails. I think it would be a great series to post. Thanks again.
Love the channel....thanks for the great work and constant learning. I seem to recall another Garibaldi cocktail you featured a while ago...a take on the Enzoni (which is an all time great).
Another amazing video. Keep up the incredible work all around. A video suggestion. come Halloween, if possible could you do a continuation of The Zombie cocktail? I loved your first video on it and I love your own Oaxaca Dead variation. Great job Leandro 11/10.
Hey there Leandro, love the series! Is there any chance you would be able to put these modern classic recipes in a playlist, sort of like how you did for the other drink categories on this channel?? Thank you!
A short video about tips for choosing the best fruit for cocktails would be appreciated. Green or yellow limes (e.g the differences), best options for peels or juices, what to avoid etc. even how to store for freshness. I waste far too much fruit. I’ve started using up my near-end-of-life fruit in batches clarified cocktails to keep shelf stable for later use.
I have loved this series, can you make a playlist of all of the modern cocktail series videos so we can easily watch them all in a row. Maybe i missed it but i scrolled pretty fast down the list and didn't see it.
There's an error on the video. After you demonstrate making the 1920, the recipe appears at the end (time 12:16) but the recipe seems to be for the next Bitter Italian drink (title says 1910 but it calls for amaro, Aperol, lemon, and Maraschino liqueur).
The Ellison sounds great, but I really hate cucumber. It's also sad for me when I see a new modern cocktail that sounds good, and it has cucumber, and it always does too.
small gripe: I went to the website the other day for just a basic whiskey sour recipe and only found variations or other sour recipes for other spirits. Since you're focusing on the website so much is there any chance you could sync up the recipe database a bit with what's available here on youtube?
Gotta admit: something about the closeups of ice going in the tin just kinda unsettles me. And there's no skill involved that we need to see. Maybe do it a bit less so I can stop thinking it's like a reverse dump?
Get 50% off your first order of CookUnity meals - go to cookunity.com/barfly and use my code BARFLY at checkout to try them out for yourself! Thanks to CookUnity for sponsoring this video!
Recipe correction:
1910
1oz (30ml) Punt e Mes
3/4oz (22ml) Mezcal
3/4oz (22ml) Cognac
1/2oz (15ml) Maraschino Liqueur
2 Dashes Peychauds Bitters
Orange Twist
I love the phrase: "advances in drinking."
Good ol Robert Hess. True OG Cocktail TH-camr
4:35 "Garnish with an orange wheel. Then take that out and throw it away!" 😆
What a way to start the morning, thanks for the video!
I wish this series was a playlist!
I made a Bitter Italian last night. It was delicious. A very well balanced cocktail. Thank you for posting the recipe. You may have done this already but a possible theme for a series of videos would be to post videos talking about your original cocktails. I think it would be a great series to post. Thanks again.
Yeah I could do that :)
Love the channel....thanks for the great work and constant learning. I seem to recall another Garibaldi cocktail you featured a while ago...a take on the Enzoni (which is an all time great).
The Trident sounds most intriguing.
Hi can you please make a playlist of all the 10 episodes of modern classic cocktails.
surprised i missed this one. Thanks for sharing!
Another amazing video. Keep up the incredible work all around. A video suggestion. come Halloween, if possible could you do a continuation of The Zombie cocktail? I loved your first video on it and I love your own Oaxaca Dead variation. Great job Leandro 11/10.
What brand of lowball glasses are those used in the Bitter Italian?? Love that rounded look!!
Is there a playlist for the series?
Public domain 16 bars of a piano and drums
thanks for this series! very high rewatch value
Hey there Leandro, love the series! Is there any chance you would be able to put these modern classic recipes in a playlist, sort of like how you did for the other drink categories on this channel?? Thank you!
Fantastic cocktails, the Ellison is on the menu tonight!😊
These are all really good.
A short video about tips for choosing the best fruit for cocktails would be appreciated. Green or yellow limes (e.g the differences), best options for peels or juices, what to avoid etc. even how to store for freshness.
I waste far too much fruit. I’ve started using up my near-end-of-life fruit in batches clarified cocktails to keep shelf stable for later use.
What is a yellow lime?
Can’t wait to make a Bitter Italian this weekend! I got Amaro Nonino 😋👍
I have loved this series, can you make a playlist of all of the modern cocktail series videos so we can easily watch them all in a row. Maybe i missed it but i scrolled pretty fast down the list and didn't see it.
I’ll do you one better :)
Thanks for sharing 😇
Love the Ellison, its like a Pimms martini
Thanks man
Could you allow us to search for cocktails based on the spirit on your website?
Punt e Mes is a vermouth that teeters on the line of an amaro. It isnt a blend of the 2. Vermouth is amaro with at least 75% wine in the blend.
i'm gonna try that TRIDENT tonight!
Awesome video! How would Campari work in place of the Aperol? I'm a fan of bitter drinks and was wondering if anyone had given this a shot...
That is a pretty normal swapout.
Sounds like you need to do Educated Barfly Night edition where you have more minimal lights or something. 😆
Does crushing/cracking dehydrated garnishes add anything to the scent?
5:02 I’ve been making this for 3 years in my job without knowing that it’s an official drink 😭 we just call it Campari Orange.
Great job ❤
you should make a video doing low calorie cocktails - maybe showing how to make 0 calorie simple syrup, skinny Margaritas etc..
wow the “bitter italian” is so fruity, bright, surprising, tasty. i look forward to experimenting with aperol subs (campari, maybe bruto americano)
I have really enjoyed using Select Aperativo anytime a recipe calls for Campari or Aperol
1910 looks sick
Is the cucumber over mint rule really relevant when you tear it to pieces while shaking?😂
what’s your current ice situation? do you freeze your own or buy from a supplier?
I freeze my own. I buy sometimes but rarely
@@TheEducatedBarfly word, how much time does it take to make it?
@@theelk801 It takes as long as it takes. Every freezer is different.
Aquavit has been a thing here in Minnesota for a long time. Comes from the Scandinavian immigrants. It's usually not very good on it's own
In Sweden we take a shot of it as snapps
yeah in Denmark we also say "Haps haps haps, now we will drink snaps!"@@dawoxiz
In Sweden we drink a snapps of aquavit on special occasions such as midsummer, christmas and easter.
So an eastside with two dashes ango is an ellison?
My Iowan grampa used to call farts "fluffs", so "flufferizing" the orange juice is cracking me up...
One day I'll make a bitter Italian.
The ellison looks simular to a strawberry smash
There's an error on the video. After you demonstrate making the 1920, the recipe appears at the end (time 12:16) but the recipe seems to be for the next Bitter Italian drink (title says 1910 but it calls for amaro, Aperol, lemon, and Maraschino liqueur).
Thank you, the recipe has been updated in the video description
@@TheEducatedBarfly Love the channel and can't wait to try a couple of these...
"All of which have very simple ingredients" Yeah i dont know about that chief 😂
The Ellison sounds great, but I really hate cucumber. It's also sad for me when I see a new modern cocktail that sounds good, and it has cucumber, and it always does too.
How would lemon bitters work instead of peach?
It might, but it would be a completely different cocktail.
The recipe at the end for the 1910 ist wrong. It is the Bitter Italian recipe there
Thank you, we missed that one.
1910
1oz (30ml) Punt e Mes
3/4oz (22ml) Mezcal
3/4oz (22ml) Cognac
1/2oz (15ml) Maraschino Liqueur
2 Dashes Peychauds Bitters
Orange Twist
Is it agave? Or agave syrup?
Agave Nectar
Make a cooking channel & show us what ya got
Honestly it’s been on my mind. I’m very close to doing just that
small gripe: I went to the website the other day for just a basic whiskey sour recipe and only found variations or other sour recipes for other spirits. Since you're focusing on the website so much is there any chance you could sync up the recipe database a bit with what's available here on youtube?
you couldn't find the standard whiskey sour?
@@TheEducatedBarfly I only see the clarified variations and the reconstructed when I search
First comment for first time ever
Congrats!!!
The chapters are off sync.
Gotta admit: something about the closeups of ice going in the tin just kinda unsettles me. And there's no skill involved that we need to see. Maybe do it a bit less so I can stop thinking it's like a reverse dump?
Get 50% off your first order of CookUnity meals - go to cookunity.com/barfly and use my code BARFLY at checkout to try them out for yourself! Thanks to CookUnity for sponsoring this video!
3:18 what is going on with this guys face? Is this AI Generated or something?