OK, Here's my riff on the Naked and Famous. I perfected it tonight....It's called the Buck Naked! 1.5 oz Plymouth gin, 3/4 oz yellow Chartreuse, 3/4 oz Aperol, 1 oz grapefruit juice. Very subtle gin heavy twist, and all three other ingredients are very well balanced. I think a grapefruit rind twist (express the oils over the drink in a coupe) kicks it up a bit, but it is super smooth going down. Thank you EB for leading me to this variation on a theme. NICE STUFF!!!! These 3 cocktail are great too!!!!
Even though these types of videos don't get as many views, please keep making them! I'm currently pregnant, so I love seeing alcohol-free cocktails. However, once I'm able to drink again, I do want to enjoy more cocktails with low ABV because my tolerance has gone wayyyyy down as I approach 40, and while I love cocktails, I don't love the massive headaches I get. Cheers and thanks for always providing great content!
I love the low/no ABV theme! I like to mix mocktails for my teenage kids and I don’t always want high ABV myself, so the variety and patterns in the recipes are great to see- thanks!
a low ABV cocktail that i love is a D&B Shakerato, made by Matteo Carretta in 2021. sessionable and still delicious 2oz Savoia Americano Rosso (Cocchi Rosa also works very well) 1oz pink grapefruit juice ½oz honey syrup (3:1) 3 drops saline solution *grapefruit twist for garnish
I like seeing the low to none ABV cocktail recipes just because I love hosting parties and I have some friends who don't drink! I always want to be inclusive with everyone. :) You can even infuse these with THC if they like that and don't like drinking alcohol.
Those look like great drinks that just happen to be low in alcohol. Versus what I think a lot of other low alcohol drinks were intended to be. Not using alcohol, but the drink itself is not very good. I’ll take one of each please and thank you great bartender Leandro.
I didn't expect a drink from Seaworthy on here! That's one of my absolute favorite places in New Orleans. Great food, great drinks, and the real kicker - the kitchen is open as long as the bar is open!
50/50 is a little more than a typical 5oz pour of wine at ~0.75 oz of alcohol, but less than most cocktails. Breakfast in Bed is ~half a similar volume (assuming it's ~5 oz after you make it) pour of wine @ 13.5% ABV (~1/3 oz alcohol vs ~2/3 oz) Goldfinch is also ~half a pour of wine @ 13.5% ABV (~1/3 oz alcohol vs ~2/3 oz) Adding notes on the total alcohol might be useful for these. Ie: you know how you do on 1 "real" drink every however many minutes, so a drink with half the ABV lets you have 2, etc. Love the idea of having some low (not zero!) ABV drinks in the arsenal, great episode.
What a great topic to present! Luckily the Goldfinch is a low ABV, cause it goes down waaay to easy. One of my new favorites and a great way to use Cocchi Americano. The cocktail does not feel any less of a cocktail than those containing harder spirits.
Leandro these are amazing cocktails!! While I do love a very boozy and delicious drink (stirred classic cocktails are my faves!!) I also love lighter cocktails with a much lower ABV. I can have two of those instead of my limit of one when they are more boozy!! These sound fabulous! Hey I love the garnishes! They look gorgeous!! So fabulous!!! Cheers!! 🙂
My favorite non-alcoholic cocktail: - 2 oz non-alcoholic floreal martini (pretty good stuff from martini on this one) - 0.5 oz elderflower syrup (or ketchup for a very low avb) - 3 oz ginger beer - 2 oz sparkling water
Great video as always. I definitely need to try and make The 50/50 Margarita and the Breakfast in Bed (too bad I just finished by bottle of Antica Formula). Can you do a video on how to use Chareau aloe liqueur in cocktails? It’s an aloe liqueur from California. I have found a few cocktail recipes but there doesn’t seem to be many.
Can they expand into dried fruit snacks line? After Educated Barfly, uninformed shots after shots house parties are a thing of the wasted past. Notwithstanding lemon drops and occasional tequila. I love each drink featured today, particularly the lemony Goldfinch!
Interesting line-up. I did some experimenting after a freak find with a whiskey sour and made another "sour" that has no reason to be this good. 4oz white wine of choice, I used dry 1oz lemon juice 0.25oz lemon olio sacrum, mine's a bit pith bitter 0.75oz raw cane sugar simple syrup, mine's 72° brix, so slightly higher than 2:1 Shake with 2 "cheater cubes" at 0.5oz water each, 1oz altogether, to completion. Serves 2. Idk the name, but the lemon olio syrup balanced things out as if it was bitters.
I think this is definitely something that will have to play a role in cocktail culture as much as we would like to drink 6 delicious cocktails in a night, it's just not practical. There are those times you need to be fresh in the morning or are the dd for the night but that shouldn't mean you can't have a good time or enjoy a good drink.
Could you do a video discussing how you choose what type of garnish to choose for a cocktail. (Let’s say I created/invented a few cocktails; should I use a lime wheel for one, a mint sprig for another, an orange twist for a third? Like, how do you decide?)
That’s a complex answer…There are several ways to approach this: 1. Use a component that’s already in the drink as a garnish. For example, if you use lime in the drink, garnishing with a lime wheel makes sense. However, garnishing with actual fruit implies that you’re inviting the drinker to squeeze that fruit into the drink, which will change the drink you’ve made. If that’s your intent, then by all means. 2. Piggybacking off that notion, one workaround is to use the peel of the fruit rather than the fruit. This offers more control of the final drink flavors, since the drinker can’t throw off the balance of the drink by adding more juice. The peel also gives the drink the essence of the fruit from the oils in the peel itself, and you can get creative with the presentation 3. Visual flair. Going with a purely visual garnish, like edible flowers, in a drink. Something like edible flowers gives an air of femininity to a drink and implies that what they’ll be drinking may be lighter, or fruitier than, let’s say, an old fashioned. 3. Salt/sugar/spice rim. These can be considered garnishes if you’re taking more of a minimalistic approach. These fall under the category of flavor enhancers. If the drink is heavy on acidity (lime, lemon, or grapefruit), then adding salt will make that citrus pop. Sugar can make lemon really sing. Spice can be a good counterbalance to sweet. Also, if you have a nice froth or foam on the top of your finished drink, a dusting of something like cinnamon is a nice visual touch that adds a great aroma. However, keep in mind the flavors in your drink before adding any extra salt, sugar, or spices as a garnish. These barely scratch the surface, but I hope you get a sense of where to start.
Love what you're doing here. One question: with 1.5 oz of 40% ABV booze, plus the sherry, can this margarita really be called "low ABV?" It's not a strong drink, but I not a particularly weak one, either. Now, if you used a cheap generic triple sec at 15%, that would lower it significantly, but Cointreau is 40%.
Depends on what you define low ABV as I guess. What’s the threshold? A typical Margarita with 2oz tequila and 1/2oz Cointreau is about 16% after shaking so this one with lower alcohol would probably come in at around the strength of a beer. I’d call that low ABV
One thing I often have issue with is recommending these specific sherrys it’s often hard to consider buying it without more than one recipe to use for. Could a general type of sherry not also be recommended for each recipe? As someone who is not used to using sherry in cocktails I prefer to have a collection of recipes to decide if I like it. How interchangeable really can they be? I assume it is like vermouth so somewhat interchangeable but always a slightly different drink. Maybe it is worth just getting one and experimenting, because it’s these sherry recipes that I always shy away from
Love the channel and the recipes, although sometimes the last few ingredients are difficult to read with the white script and the light tabletop used for the thumbnail photo. Cheers 🥃
There's also fino sherry in that cocktail which is a dry fortified wine and not really something that can be substituted. The recipes are listed out in the description.
The 50/50 margarita sounds wonderful, definitely worth the effort, but is it really low ABV? I mean, 2 oz 40% seems standard, and this looks to be about the equivalent of 1 and 7/8 oz 40%. If your goal is to consume less alcohol while drinking quality cocktails, perhaps this is not one to put in the low ABV category.
Very basic question: what is the logic behind shaking a drink with ice and then straining it into a glass with ice? Why not just dirty dump it into an empty glass and then top off as needed?
It's a means of controlling dilution. The thermodynamics are such that the ice you shook the drink with has absorbed a lot of heat energy from the liquid in the process of chilling it, and that ice will continue to melt at a faster rate than if you add the pre-chilled drink to fresh ice that has not already absorbed a bunch of heat. Your drink will stay cold longer without excessive dilution.
![[LIVE] : ONE ลุมพินี 85 | คู่เอก "ยอดเหล็กเพชร vs ผึ้งหลวง"](http://i.ytimg.com/vi/Qq_19bnnxEo/mqdefault.jpg)
OK, Here's my riff on the Naked and Famous. I perfected it tonight....It's called the Buck Naked! 1.5 oz Plymouth gin, 3/4 oz yellow Chartreuse, 3/4 oz Aperol, 1 oz grapefruit juice. Very subtle gin heavy twist, and all three other ingredients are very well balanced. I think a grapefruit rind twist (express the oils over the drink in a coupe) kicks it up a bit, but it is super smooth going down. Thank you EB for leading me to this variation on a theme. NICE STUFF!!!! These 3 cocktail are great too!!!!
Wonderful ones. Thanks for sharing!
I love this channel, and absolutely interested in the garnishes.
Love the garnishes! Great idea!
Really good idea getting into dehydrated fruit.
Super cool, love the garnish and low apv
Congrats on the cool merch/garnish! Love em!
I live in Spain and I recognize that bottle of manzanilla!! Good stuff!
Awesome drinks, and double awesome about the garnish line!
I always have had trouble finding low ABV drinks that aren't just club soda filled. This is great, more of these please!!
I'm constantly looking for tasty, interesting low ABV cocktails, so this was great!
Even though these types of videos don't get as many views, please keep making them! I'm currently pregnant, so I love seeing alcohol-free cocktails. However, once I'm able to drink again, I do want to enjoy more cocktails with low ABV because my tolerance has gone wayyyyy down as I approach 40, and while I love cocktails, I don't love the massive headaches I get. Cheers and thanks for always providing great content!
I love the low/no ABV theme! I like to mix mocktails for my teenage kids and I don’t always want high ABV myself, so the variety and patterns in the recipes are great to see- thanks!
a low ABV cocktail that i love is a D&B Shakerato, made by Matteo Carretta in 2021. sessionable and still delicious
2oz Savoia Americano Rosso (Cocchi Rosa also works very well)
1oz pink grapefruit juice
½oz honey syrup (3:1)
3 drops saline solution
*grapefruit twist for garnish
Some dried flower garnishes would be cool too!
I like seeing the low to none ABV cocktail recipes just because I love hosting parties and I have some friends who don't drink! I always want to be inclusive with everyone. :)
You can even infuse these with THC if they like that and don't like drinking alcohol.
Thank you for the low and no ABV options!
Super excited about your garnish business! I am too lazy to dehydrate my own fruit so I'll be a customer for sure! :)
Awesome! Would love to try out all of these
Really appreciate these low ABV cocktails. I can't drink like I used to!
Those look like great drinks that just happen to be low in alcohol. Versus what I think a lot of other low alcohol drinks were intended to be. Not using alcohol, but the drink itself is not very good. I’ll take one of each please and thank you great bartender Leandro.
I didn't expect a drink from Seaworthy on here! That's one of my absolute favorite places in New Orleans. Great food, great drinks, and the real kicker - the kitchen is open as long as the bar is open!
50/50 is a little more than a typical 5oz pour of wine at ~0.75 oz of alcohol, but less than most cocktails.
Breakfast in Bed is ~half a similar volume (assuming it's ~5 oz after you make it) pour of wine @ 13.5% ABV (~1/3 oz alcohol vs ~2/3 oz)
Goldfinch is also ~half a pour of wine @ 13.5% ABV (~1/3 oz alcohol vs ~2/3 oz)
Adding notes on the total alcohol might be useful for these. Ie: you know how you do on 1 "real" drink every however many minutes, so a drink with half the ABV lets you have 2, etc. Love the idea of having some low (not zero!) ABV drinks in the arsenal, great episode.
It would. But I’m lazy about math lol 😂
Low ABV drinks, hmmm? I think because we mainly drink at home we haven't thought too much about this lol. Thanks for the idea.
Great idea on the low ABV drinks! Hope to see more. 😋👍
What a great topic to present! Luckily the Goldfinch is a low ABV, cause it goes down waaay to easy. One of my new favorites and a great way to use Cocchi Americano. The cocktail does not feel any less of a cocktail than those containing harder spirits.
Leandro these are amazing cocktails!! While I do love a very boozy and delicious drink (stirred classic cocktails are my faves!!) I also love lighter cocktails with a much lower ABV. I can have two of those instead of my limit of one when they are more boozy!! These sound fabulous! Hey I love the garnishes! They look gorgeous!! So fabulous!!! Cheers!! 🙂
My favorite non-alcoholic cocktail:
- 2 oz non-alcoholic floreal martini (pretty good stuff from martini on this one)
- 0.5 oz elderflower syrup (or ketchup for a very low avb)
- 3 oz ginger beer
- 2 oz sparkling water
I like the recent inclusion of many drinks that use a jelly or in this case marmalade as a way to achieve a thicker texture
Congrats on the garnishes! Great idea :)
I’m really diggin the website! Has really helped with the home bar, and cocktails that I look for when traveling.🤙🏻
I spent 8 days in New Orleans back in October, and COMPLETELY forgot about Seaworthy.. I've been wanting to their Holy Water Cocktail for years now.
Apricots and Peaches would be great
Keep em coming, sometimes we need low abv :)
Dried Yuzu Garnish would be great .
Great video as always. I definitely need to try and make The 50/50 Margarita and the Breakfast in Bed (too bad I just finished by bottle of Antica Formula).
Can you do a video on how to use Chareau aloe liqueur in cocktails? It’s an aloe liqueur from California. I have found a few cocktail recipes but there doesn’t seem to be many.
Can they expand into dried fruit snacks line? After Educated Barfly, uninformed shots after shots house parties are a thing of the wasted past. Notwithstanding lemon drops and occasional tequila. I love each drink featured today, particularly the lemony Goldfinch!
Interesting line-up. I did some experimenting after a freak find with a whiskey sour and made another "sour" that has no reason to be this good.
4oz white wine of choice, I used dry
1oz lemon juice
0.25oz lemon olio sacrum, mine's a bit pith bitter
0.75oz raw cane sugar simple syrup, mine's 72° brix, so slightly higher than 2:1
Shake with 2 "cheater cubes" at 0.5oz water each, 1oz altogether, to completion. Serves 2.
Idk the name, but the lemon olio syrup balanced things out as if it was bitters.
I think this is definitely something that will have to play a role in cocktail culture as much as we would like to drink 6 delicious cocktails in a night, it's just not practical. There are those times you need to be fresh in the morning or are the dd for the night but that shouldn't mean you can't have a good time or enjoy a good drink.
May I suggest dried guava as an option? Guava puree or nectar is a fun option for margaritas, so...
Yes you may! What a fantastic idea!
olve this! i want a low alcohol ep all about sweet vermouth
Fantastic idea to use dehydrated fruits! Can You decipher the French expression at 0:25?)
Could you do a video discussing how you choose what type of garnish to choose for a cocktail. (Let’s say I created/invented a few cocktails; should I use a lime wheel for one, a mint sprig for another, an orange twist for a third? Like, how do you decide?)
That’s a complex answer…There are several ways to approach this:
1. Use a component that’s already in the drink as a garnish. For example, if you use lime in the drink, garnishing with a lime wheel makes sense. However, garnishing with actual fruit implies that you’re inviting the drinker to squeeze that fruit into the drink, which will change the drink you’ve made. If that’s your intent, then by all means.
2. Piggybacking off that notion, one workaround is to use the peel of the fruit rather than the fruit. This offers more control of the final drink flavors, since the drinker can’t throw off the balance of the drink by adding more juice. The peel also gives the drink the essence of the fruit from the oils in the peel itself, and you can get creative with the presentation
3. Visual flair. Going with a purely visual garnish, like edible flowers, in a drink. Something like edible flowers gives an air of femininity to a drink and implies that what they’ll be drinking may be lighter, or fruitier than, let’s say, an old fashioned.
3. Salt/sugar/spice rim. These can be considered garnishes if you’re taking more of a minimalistic approach. These fall under the category of flavor enhancers. If the drink is heavy on acidity (lime, lemon, or grapefruit), then adding salt will make that citrus pop. Sugar can make lemon really sing. Spice can be a good counterbalance to sweet. Also, if you have a nice froth or foam on the top of your finished drink, a dusting of something like cinnamon is a nice visual touch that adds a great aroma. However, keep in mind the flavors in your drink before adding any extra salt, sugar, or spices as a garnish.
These barely scratch the surface, but I hope you get a sense of where to start.
@@eyespy3001 Wow! Thank you for the ideas!!
Not to mention... sometimes you have to drive home too!
Hey there , i'll love a video of mexican unknown liquors like damiana or xtabentun
Love what you're doing here. One question: with 1.5 oz of 40% ABV booze, plus the sherry, can this margarita really be called "low ABV?" It's not a strong drink, but I not a particularly weak one, either. Now, if you used a cheap generic triple sec at 15%, that would lower it significantly, but Cointreau is 40%.
Depends on what you define low ABV as I guess. What’s the threshold? A typical Margarita with 2oz tequila and 1/2oz Cointreau is about 16% after shaking so this one with lower alcohol would probably come in at around the strength of a beer. I’d call that low ABV
One thing I often have issue with is recommending these specific sherrys it’s often hard to consider buying it without more than one recipe to use for. Could a general type of sherry not also be recommended for each recipe? As someone who is not used to using sherry in cocktails I prefer to have a collection of recipes to decide if I like it. How interchangeable really can they be? I assume it is like vermouth so somewhat interchangeable but always a slightly different drink. Maybe it is worth just getting one and experimenting, because it’s these sherry recipes that I always shy away from
Did I miss what the mint sprig garnish what spritz with?
The recipe shows that it was an absinthe spritz
Love the channel and the recipes, although sometimes the last few ingredients are difficult to read with the white script and the light tabletop used for the thumbnail photo. Cheers 🥃
Thanks we can fix that
Can you tell us what some things like americano bottle you used are or substitutes for them
Cocchi Americano is a white wine aperitif. The most widely available substitute for it is Lillet Blanc.
@@kidyuki1 what was the other liquor used in that as well please?
There's also fino sherry in that cocktail which is a dry fortified wine and not really something that can be substituted. The recipes are listed out in the description.
@@chriskurtz3266Fino Sherry, which is a type of sherry
Gotta cut one edge the other way for a parallelogram, you made a trapezoid
If you are going into fruits of cacti, dragon fruit, although good, is not as fragrant as prickly pears!
I am not seeing dragon fruit on the shop site, when will it be available?
Hi, we'll have it up in a day or two! Thanks
The 50/50 margarita sounds wonderful, definitely worth the effort, but is it really low ABV? I mean, 2 oz 40% seems standard, and this looks to be about the equivalent of 1 and 7/8 oz 40%. If your goal is to consume less alcohol while drinking quality cocktails, perhaps this is not one to put in the low ABV category.
Engagement
Where is dried ginger
coming soon
No grapefruit???
Very basic question: what is the logic behind shaking a drink with ice and then straining it into a glass with ice? Why not just dirty dump it into an empty glass and then top off as needed?
It's a means of controlling dilution. The thermodynamics are such that the ice you shook the drink with has absorbed a lot of heat energy from the liquid in the process of chilling it, and that ice will continue to melt at a faster rate than if you add the pre-chilled drink to fresh ice that has not already absorbed a bunch of heat. Your drink will stay cold longer without excessive dilution.
Your shop page currently has a critical error and does not load.
Just tried it and it seems all good. Try again?
www.theeducatedbarfly.com/shop/
@@TheEducatedBarfly yes it works now!
Noooo FACE PLATTING! high ABV 👍🏻…..lol
No hootch drinks have their place. Alas, a channel on bartending is not it. Maybe a cooking channel. Love ya, man, but know your audience.
Sorry bruh, I really like you, but I’ll make my own dried fruit
You do you boo boo