How to Start your Home Bar | How to Drink
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- เผยแพร่เมื่อ 29 ก.ย. 2024
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This video is my baseline thoughts on all the things you need, and don't need, to get your home bar started. I'll talk about which bottles to buy, which not to buy- but more importantly about the approach you should sue in collecting bottles. I'll talk about what gear to buy when starting out, which books I like, I'll talk about ice. In short, all the questions I get asked the most, in one video. Sorry to say there's no drink in here.
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Directed by: Greg
Edited by: Rachel Ambelang & Greg
Produced by: Meredith Engstrom & Stefano Pennisi & Greg
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Created by: Greg - แนวปฏิบัติและการใช้ชีวิต
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I needed this video so bad
this video was truly awesome! i can't wait for the next one :)
Just started watching your channel and man you do a great job, most relatable and understandable cocktail/bar videos I have seen
Very helpful. Thanks so much!
Yeeess my good man. been waiting for a vid like this. Lasgooo 💪💪💪
Instructions Unclear. I now own multiple taverns across Kentucky
Task failed successfully
You used the wrong ingredients, but got the right recipe.
Didn't know Justified was coming back!
I’m from Kentucky ✊🏼✊🏼
Not agin Gerald for fucks sake
I started watching your channel as well as The Educated Barfly last October and decided to build my own home bar. I started with the ingredients for an Old Fashioned and practiced that. Easy enough and a grand classic cocktail. I enjoyed it so much and my guests complimented me on my technique so I decided to slowly add to the bar. Now every two weeks when I get paid I pick another cocktail from one of the two show's episodes, and buy the ingredients for that specific drink. Here I am 10 months later and I have a full bar, to the level that anyone who comes over is relatively impressed. At this point guests will bring bottles over of liquor they think I would like, or bring ingredients to make drinks with what I already have, and leave the bottles or ingredients with me to keep with the bar. My bar has grown to over 35 bottles and maintained, it's a beautiful thing. Thanks!
me: cuts and freezes all of my citrus no matter what, literally drinking a cocktail made with a frozen lemon right now
Gregg: you cannot freeze your citrus
me: 👁👄👁
Freezing has a drying effect. Half the use of citrus is in the peel, since the oils there are really flavourful. A twist from a previously frozen orange will not be the same as a never frozen one. Juice, however, I have heard stays about the same for whole fruit, though cut fruit will oxidize (it seriously does. Juice an orange, then taste it immediately vs in an hour or two) as well as have the drying effect. But I tend buy the bottled stuff anyway because I just can't be arsed to juice a couple limes on my reamer every time I want a Daiquiri, so don't take my word on that.
@@DrBrangar so you basically refuse to drink tasty daiquiris?
That emoji looks terrifying on pc
@@poseidon527 I know it's been a year but yeah you're right, the eyes are like dead fish eyes thousand yard staring into my soul.
Well it’s all relative.
Yes, fresh citrus is a lot nicer than citrus that has been frozen. And it doesn’t handle being frozen amazingly.
But frozen citrus is a million times better than those bottles of ‘lime’ or ‘lemon’ juice that taste like dish-soap and sadness.
If I don’t use up a whole citrus I slice up the rest into wedges and toss them in the freezer.
And those frozen citrus wedges are my backup always ready if I forgot to get any or my fresh have gone bad.
For cooking and for drinks.
Those frozen wedges work as a last minute back up and is better than no citrus at all.
And if I get lots frozen wedges in the freezer I make mixed citrus lemonade.
Not as amazing as the same drink would have been using fresh fruit, but better than just tossing perfectly editable and delicious citrus straight into the compost.
And it does still yield tasty and delicious result, just not as perfect as it could have been.
One of the best times I ever had and one of the best things I ever did on the whole bucket list of things was to run "my own" bar. When I was stationed on the Sinai peninsula of Egypt supporting the MFO each contingent was allowed to have it's own bar. Our contingent was considerably smaller than many of the others (12 people total) who had large stateside equivalent type bars (compared to 100 or so people). We had a small "patio bar". In a pinch we could probably squeeze in 20-30 people tops elbow to elbow but generally only had about 10 or so people at a time and we only opened on the weekends and kept a quiet laid back more "exclusive" less frequented speak easy kind of a place. Prices were fixed by the command at $1 a beer or mixed drink and we weren't allowed to operate "for profit". Basically just enough to pay operating costs and to fund morale activities like plaques and cookouts and such. Tradition was that the newest person there who wanted to started off "working" (no pay) at the bar and eventually took over when the current person left (generally a 6 month stint). Because of messed up paperwork with my replacement I ended up staying in country for an additional 6 months. So I ran, tended, bar backed, and managed a 1 man show for closer to 12 months. Because we were a small, quiet, less "party" type bar I was able to carry a small amount of a lot of different beers and liquor as opposed to slinging cases and cases of MGD. It was an amazing time and I loved every minute of it and would do it again in an instant.
Sounds wonderful!
I was literally just sitting here thinking about this subject as we speak. Perfect timing. Lol
Same, oddly enough
my 21st is in 8 days, the best timing
I literally was talking to friends yesterday about making cocktails at home because we can't go out and get them anywhere right now. After work I went out and picked up bourbon, simple syrup, peychaud bitters, a jigger, a bar spoon, and a set of large ice molds. It's a start, but at least I can make a killer old fashioned now.
Well i got a few bottles of whisky and rum. So I got that going for me, which is fine
That's the best feeling
ant: *discovers Greg's 500-pound stash of sugar
"the...the promised land"
It's funny you out this out today, this week I started my journey into mixology. My wife surprised me with a bar kit that came with a very nice set of weighted Boston style shakers and went out and rounded up some ingredients for the coffee cocktails from your videos. They came out fantastic, and tonight I am going to make the potion #2 from the Zelda video you did a while back. She snuck in a order of butterfly pea blossom powder (she knows I like visual effects) so I think it will be a grand time. I am also looking forward to hosting our friends for Dungeons &Dragons&Drinks.
Thank you for making these videos Greg, they have been very enjoyable, entertaining, and will give me more excuses to spend time with our friends.
When I was a kid (I'm 34, so late 80's- early 90's) my parents used to go to Tom and Jerry parties. I'm curious if you've ever heard of this cocktail and if you have a recipe for a Tom and Jerry.
"Tom and Jerry parties" sounds like a weird sex thing.
Bar talk and cocktails channel made cocktail called Tom and Jerry. Maybe that what you looking for, or it is another cocktail called Tom and Jerry :D
Fun fact: it was Walt Disney's favorite drink.
You must be from Midwest.
@@AdamS-nv5oo Way to not make broad generalizations Sir.
One tool he did forget is a bar key (or at least some sort of decent bottle opener). The bar key is good for bottles and helps remove the pour spouts if they are used.
Love that you're a fellow role player! I have table topped, larped, posted on forums, and am now on SL. You should check it out some time if you haven't already. All the perks of tabletop and LARP and none of the drawbacks, plus a few other bonuses.
I like what you said about buying what you like to drink, this is the same advice given to me last year when i wanted to start a small home bar. I like Black and white Russians, so i started with vodka and Kahlua, and from there i found recipes for Dirty Girl Scout (freakin' yum by the way) and Canadian Duck Fart (sounds gross but good) and went out and bought what i needed for those. So in the long run I'm building on recipes instead of just sinking a bunch of money into bottes i may never use. I've also been making my own 1 gallon batches of beer and wine for years which adds in some nice additions to the little home bar that could.
Thanks for the videos and the work you put into them, you have a lot of recipes i NEED to try.
I'm a fan of this program even though I don't like alcohol, the info is fun and well delivered. I'm also a fan of that lovely Yashica camera on you background shelf, I have one myself and have run 6 or so rolls of film through it and still have yet to take a decent picture with it.
I use an integrated strainer however, it is a 3 in one tin, strainer and measuring jigger.
They've held up for 3 years no problem. The only issue I can see happening is if you're new to shaking a cocktail.
"That little fork on the end, dunno what you're supposed to do with that". That's because that's a cheese knife. Specifically I think it's called a soft cheese knife or a fork-tipped spear/pronged knife. The pronged tip is to help in serving harder cheeses.
Fun drinking game: drink every time Greg looks down.
I'm dying to know whats on the floor!
I watch videos on 1.5 speed when I'm trying to learn something from them. I would die if I did this 😂😂
Yes! I started this idea already. Got a bottle of scotch and then a bunch of modifiers, and my man was confused.
Love the video. The one thing that I thought was missing was talking about glassware. I basically make everything in whiskey glasses, but it would be nice if you could go through a video talking about "essential" glassware, and then "superfluous" glassware, or "nice to have" stuff. I've been working on my home bar for about 2.5 years, and I still found this valuable.
Virtually any cocktail can be made on the rocks, and therefore will use a glass that is functionally identical to the one you use for milk or OJ with breakfast.
If you want to put in a touch more effort than that, it'll depend on which cocktail you want to pursue first. In a more general sense, if they're not in the rocks glass, they're probably in the martini glass or coupe glass. That trifecta (martini, coupe, rocks) would be my layman's recommendation, in the absence of any knowledge of your preferences.
When I did research into making flavor-infused alcohols (As a welcome home gift for my brother who was returning from a tour of duty in a dry country), I found rinsing the jars with hydrogen peroxide first, and then give it a rinse with boiling water should kill anything in the jar. You will want to use rubber gloves when handling the jars and the hydrogen peroxide, as it will also attack the cells in your skin. It's just that human skin cells are a lot tougher than the bacteria you're trying to kill. (If you see those alleged health experts touting the benefits of hydrogen peroxide as a skin care regiment, please don't do this. Those bleached patches of skin is where the hydrogen peroxide is slowly killing off the skin cells.)
Likewise, if you're using wide mouth jars instead of bottles, it's a lot easier to fill a large pot of water, put the jars in (making sure to get out the trapped air) and let them boil for a little bit.
I've been a subscriber for a few weeks and I am really enjoying the channel. I really like the fictional cocktail videos (Gilmore Girls, The Hitchhkers Guide to the Galaxy etc). You are often asking for requests about other cocktails to make.
Well I just thought of one. Andre the Giant was apparently a prolific drinker and his favorite cocktail was a concoction called "The American". In the book "As You Wish" (a book about the making of the movie The Princess Bride) Cary Elwes describes the cocktail. I can't remember the details (and I borrowed the book from the library when I read it about 2 years ago so I can't check) but what I do remember is that it came in a 44 oz (I think) pitcher and was pretty much 100% spirits. I think that drink might be a perfect addition to your channel!
I mostly like to try and stock my bar with spirits that i like to drink straight up or over ice, and they are often rare or hard to get spirits. VanaTallinn and Tatratea is my current favorites, but i havent had them in a while due to how unknown they are in America
If can actually make Clear ice quick if you have A LOT of money to blow on equipment.
If you buy an ultrasonic bath (used for mixing and/or degassing in chemistry laboratories) and put that in a freezer you will have de-gassed water, and due to the vibrations in the water, the temperature difference between the top and the bottom is quite even. Therefore, it freezes faster.
Do however use the aperture in a room you aren't staying in, since the high pitched near-ultrasonic sounds can induce migraines and common headaches.
I normally make a 1.5 to 1 simple syrup and swish around 0.25oz 100proof vodka in the bottle before filling it up. I use it for my iced tea as well as drinks. I've had it in the fridge over a month with no sign of growth.
The gordons cup and gordons breakfast are really the perfect cocktail for me, so i started with some dry gin, made some simple syrup and basically already had everything else. I think that's the perfect place to start for those who like that kind of drink
Found your channel about 2 weeks ago. This was the exact episode I wanted and needed from you. Thank you very much you ice crackin' fiend.
a cool thing you get from super filtered water for ice is the formation of ice spikes
Lovely video. The only thing I'll disagree on is to boil/not boil water for using the directional freezing method to make clear ice. I've found that regardless of the water source boiling it greatly AIDS in ending up with much clearer ice blocks. I'm sure there are a ton of variables and maybe it's just my setup and or method but that's what I found doing it both ways multiple times.
Instead of boiling water, I just keep a tiny bottle of Cruzan 151 on hand that I use to rinse my bottles just before pouring in my syrups. Hand sanitizer is only 120 proof, so I figure the 151 should do a pretty good job of sterilization.
Just Juice or mash any fruit before it goes bad and freeze that as cubes. Makes for great Summer Cocktails, especially blended ones.
Great episode. Slightly off topic, would you ever consider doing an episode about alternative ingredients you can use if you have certain dietary restrictions? In specific I'm looking for things which are sugar subs, fruit juice subs, things that fit in with keto, but maybe there are other things you can think of too. Just a thought.
this was posted on my 21st birthday. I know no one cares but I think this is really neat
Would love a show about basics. Thanks for the information.
Have considered creating my own "bar." We usually have Long Island Iced tea and margaritas. The wife prefers the latter. This is amazing you did this
Am I the only person who finds how much he spills endearing?
Hey you passed a million subscribers, congrats! Thanks for your content
Great video Greg!!! I wish you would've done this video earlier before I spent a fortune on barware. Can you do a video on Garnishing ideas and techniques. I've also noticed that no one on TH-cam really talks about the history or stories behind that part of bartending or mixology. The only one I've heard is Trader Vic's Mai Tai. How his idea for the garnish was to make it look like an island with a palm tree. Anyway thanks for the video I'm a big fan of your channel. Love the music you play and especially your classic cocktail and Tiki drink videos.
Any tips for dealing with things like vermouth than have a short shelf life and can only last about a month in the fridge? Maybe you could give some ideas for low abv cocktails using them so that a bottle can finished quicker when necessary.
I remember the first time I tried cracking a big cube of ice with my bar spoon I was shocked at how easily it did so. And how little force I needed to use to get it to do so.
This is a very well thought out video! I’ve built a large home bar in a very similar fashion.
Excellent video! Maybe you could do another one on glassware.
me building a bar: light rum, gold rum, dark jamaican rum, overproof rum, spiced rum, cane syrup, grenadine, orgeat, passion fruit syrup, raspberry syrup, cinnamon syrup, falernum, maraschino, triple sec, blue curacao, apricot brandy, angostura aromatic, banana liqueur, galliano, campari, absinth, and a shelf stuffed with limes, plus a couple of oranges and grapefruits 😂 covers some 15 cocktails that i know of
Great show, this content was so legit! More videos like this, maybe with a drink or two for you while your talking, would be really cool. I like your idea of certain techniques.
Nice flex with the bottle of Blantons
Excellent vid, Greg! Being an ex-brewer, I use Iodine based products to sanitize my juice and syrup bottles.
Start with lagavulin 16, and some ardbeg, sit back and enough
I think my books would be Imbibe and Smuggler's Cove.
I'm glad you made this video. Any advice to take this on the go and make cash cause ya know covid.
Amazing episode and channel! You need to write a book.
1.31- Ok, bought all the alcohol listed, now to continue with the video. 2.00- Oh darn.
I'd love to see some basic techniques in a video!
Love it, a little bit ramble-y. I think you could have focused a bit more on how the liquors and mixers you talked about could play together and be used to create cocktails, i didnt click on this video to hear about what books I should buy.
My beginner self with no shaker uses reusable togo coffee mugs. LOL still avoiding the unavoidable addition over here.
my one bottle bar is Christian Brothers Brandy.
Great video; my suggestion is if you are new to spirits in general and building a bar start with the lower proof versions of those spirits and seek out reviews that focus on "smooth" rather than the nuanced tastes because its really easy to play with something that is subtle in taste but goes down easy versus something that has strong character but burns like dragons breath. A lot of people take a different perspective with cocktails and they think its just fine to put the bottom shelf stuff because you are hiding it anyway but for me a good cocktail is something that elevates either the cocktail to a completely different experience or just gives the base alcohol its time in the spotlight.
Try to do your best to avoid overly marketed alcohols like Grey Goose, Jack Daniels Black, Bombay Sapphire etc and I would highly recommend if you have local distillers to try to support them the best you can if they are good.
I would also recommend getting different versions of each spirit, a rye and a bourbon, a dry gin and a genever, a white rum and a spiced, etc etc.
Oh my God. This is great! Thank you so much!!
Can confirm. Have attempted to drown my mint plants multiple times. They don't die.
This was great, thanks.
Plant a mint plant, and soon you will be forcing cuttings on your neighbors. They grow to fill the space.
Just buy it all...
One warning about simple syrup, I left the shot pourer in the bottle and ants found their way in and drowned, so always replace the lid!!
Oh yeah, that’s part of a reason I quit using them. Also a drawback of the fancy dasher bottles. Eh- adds character to it
My home bar = my fridge, always stocked with beer
He says "dodo" at 5:59 you're welcome
Basics with Greg? Is that stealing content? Idk but I’m all for it
Make another please
I have a plastic protein shaker, kitchen spoons, eyeball the amount of liquids and pour my drinks into those classic $0.50 IKEA glasses. And they're fucking delicious.
It helps that I own a shit ton of whiskey.
I'm watching this in bed at 5.30 am while recovering from covid in self-isolation. I'm 18, drinking age here is 21 and my parents don't drink.
What am I doing to myself.
Prepping for college.
@@Mach1Greeble good answer
"Build your bar around a single cocktail".....Long Island Ice Teas anyone? SCORE!
Sterilising the bottles with vodka won't work unless it's >60% ethanol.
What is a modifier? :( You're using expert vocabulary in a beginner video.. Do you have a video about terminology and cocktail basics?
"Start your bar around a single spirit."
*Looks into my liquor shelf, sees three different types of whiskey*
I'm a genius
Those are rookie numbers there son... *looks at the 28 whiskies in my bar case...
3? Armature....
guys guys he said 3 types. clearly hes got 60 scotches, 120 bourbons, and atleast 1 canadian
@@satyammishra4224 who said OP is human. Everyone who puts "guy" in their name is obviously a beaver
Looks at shelf
3 whiskeys, 3 rums, and a bottle of gin
Ah yes
"Buy the ingredients for the cocktails you plan to make."
Excellent. I have now filled by cabinet with bottles of Vodka and Kahlua, and my fridge is filled with heavy cream.
Jackson Rockwell The Dude abides.
Similar, but I like Negronis and Negroni derivatives, so I went a different route. I have a bottle of vodka, but I can't say that it gets much use. I bought it about six years ago and it's still 3/4 full.
Im thinking just a Fridge full of heavy cream that is not in a container and when you open it it goes everywhere.
@@Dirtyboxer1 Good. Vodka should go unused except in the rare cases where neither gin nor light rum can replace it.
I just use any type of coffee creamer for my white Russians.
Oh my God, greg is the guy in the math problems! "Greg bought 31 oranges and 25 limes..."
Sheldon Robertson how many of each drink is he making per day?
Sheldon Robertson mm that’s quite the conundrum.
@@tannerwise8788 You should be able to solve this for a probability distribution over days using dynamic programming. 😁
LMAO he really is!!!
@Sheldon Robertson any specific species, or just the most common?
Look at this man, teaching me the right questions instead of giving me the wrong answers.
You sir will be quoted.
@@raynyday1101 seconded
he’s like a rabbi 😂
My shaker: an old pasta jar.
My bar spoon: a chopstick.
My mixing glass: A keep cup coffee cup.
My jigger: A medicine measuring cup.
I thought I was the only one using a chopstick to stir a drink!
Did you purchase those things from Williams & Sonoma for $350?
@@OlDurtyGurty along with tax, it was about $395
@@OlDurtyGurty /facepalm Clearly the "azn" part of my username was lost on you.
My shaker is a mason jar, my bar spoon a spoon, and my jigger is my kitchen scale. It measures in fluid ounces.
Step 1- don't be an alcoholic because you'll drink your whole bar
To late. That’s why I watch this show, drinking through others
That's what I'm sayin. If there was a bar in my apartment, the only way I'd ever leave is on a stretcher 😂
@@nmarrs8539 Misery loves company!
You can also cover up your alcoholism by having a "hobby". Pretend like you don't have a problem. You know, stock up on vodka every other day in case there's guests coming.
🤣🤣🤣🤣
What are the odds he talks about starting your home bar the day I turned 21, cool.
Thx for the Bday wishes everyone
Happy Birthday! 🎂🎉🥂
Happy birthday bro
Ayyy happy birthday bud
Why did you wait untill 21???
@@BShadoWxD Drinking ages differ. 21 for USA I think
Bottles: 2:06
Syrups: 5:19 (Sugar 2/1 Water)
Bar Tools: 11:40
Ice: 19:40
Books: 23:40
Greg: "Chose a cocktail that you like most and just buy the ingredients you need to make them."
Me, thinking about my Long Island Iced Tea: "...(deeply breath)..."
Moment of silence for everyone who needs everything
I started with LIIT on purpose for this exact reason. I figured if I got all the stuff for that, I could have LIIT any time. But also, I would probably be 3/4 of the way to most other drinks as well and build slowly out from there. It's worked well so far.
Timothy Johnson smart idea
@@timothyjohnson224 That was essentially my thinking as well, lol.
Luckily my favorite cocktail is one part Scotch, in a glass. Unluckily that means I spend the GDP of a small nation on my bar and that's still pretty much the only drink i can make.
Pro-tip for making crushed ice drinks: Sonic sells pebble ice in 10 pound bags for like $3. It’s great ice and makes your drinks look restaurant-quality.
melts too fast for cocktails
@@TwoAPTMLMusicProductions Clearly, you don’t know the Educated Barfly ‘whip shake’ technique. Works great with sonic ice for almost any drink.
Thanks commenter McCommentFace
You just changed my entire life.
Sonic has the best ice!
"I'm gonna be talking for a really long time"
*excited alcoholic noises*
Lmao
Yep! yeah, saw it, and nearly killed myself choking my vodka down excitedly
The more important question is-
*How do I NOT drink the bar I’m trying to build, before it’s built?*
Unironic advice here, put the alcohol somewhere you can't see them. A storage closet or something similar. Out of sight, out of mind!
Billybob James good idea. I legit thought about stashing it at someone else’s house until I have everything I want.
@@Jack_Arbor I'd loose everything twice as fast at a friend's house than if I just left it at my place.
God, right? I'd probably notice that I have what I need for a cocktail I've never tried and make it, then realize I have the stuff for another too, and another, and another... Then I'm passed out on the floor with even less of a bar than before.
THIS! 🙉
Greg: ”A bottle of rum.”
Me: *glancing at the nine bottles of rum in my bar cabinet*
Rumchads rise up!
This happens to me every time I come back from visiting family into Dominican airports sources cheap a good rum
I’d love a guide how to literally build a home bar. The furniture part of it, layout and so forth.
THIS
When you said knives are knives I just thought about the scene from the new incredibles movie where mr incredible is losing it while trying to help dash and he’s like “ MATH IS MATH “
captain jack's life: "if you're going to rough it, you can get by with one bottle of rum"
Well that explains why the rums always gone
Yes mate
I like this comment
Greg becoming self aware of his addiction to spilling.
after watching this video, Greg should have spilled something to keep his record intact...
what?!?
I'll have you know 'obviously more than a barspoon' is a legit measure
Me trying to start a home bar: "Why is the rum gone?"
"101 Quarter Ounce Pours" is a great name for a book.
He could write an entire book on this subject with that title and make bank xD
“Fresh eggs are the same thing, you’re gonna want to buy a chicken”
I started with the Daiquiri. If you have white rum, simple syrup and lime, it's so easy to branch out. Not only can you do a ton of variations on the Daiquiri (even the maligned but delicious Strawberry Daiquiri), other classics like the Mojito and the Piña Colada are only a couple of cheap ingredients away.
I started with bourbon and Gin. And with that I focused on Old fashions and Gimlets. And from that I started to expand based on those core spirits. Which then lead me down paths of other drinks to which I then bought ingredients for them. Etc. Now I have a bar where I can make anything from an old fashion to a paper plane or a gimlet to Gordon’s cup. And I came to that slowly (slightly accelerated recently with the pandemic) but all of those cocktail ideas etc was done because this channel. Thanks, Greg.
The pandemic helped me out as well. It was my first attempt at stocking my home for more than one style of drink so I chose a few favorites and practiced making them from the moment I woke up until the time I went to bed, then from the afternoon until the evening.
The pandemic is literally why I got into it. I keep thinking maybe I'm drinking to much, but then I remind myself that when I got Demerara sugar, instead of "I'm excited to drink," my thought was "I'm excited to see how this changes the taste of my daiquiris with that Haitian Barbancourt"
Laughing because I’m watching this 2 years later and he says those jiggers with the handle “suck” and he almost exclusively uses those now. Just made me laugh 😆
I don't think he's talking about the kind of jiggers he uses now. The ones he's talking about basically look like little hammers. They're like the Japanese ones but with a rod sticking out the side.
I bought a bottle of everclear and a package of hypodermic needle.
The good old "Trump Sanitizer"
Hey Greg, have you ever heard of a manga and anime called "Bartender"? If so could you attempt to create one of its drinks like "Old Pal" or "Alexander"?
I would love to see that.
Those are both classic drinks as well. The Alexander was popular throughout the 80's and 90's and could be seen along side the sweet and fruity vodka martini craze, if I recall correctly. The Old Pal, also a old, old classic from the 1920-1930's and has only somewhat been in the whiskey/bourbon revival of the past decade (which we've seen similar drinks come up like the Old Fashioned and the Negroni)
The Manga was pretty decent in it's portrayal of older drinks and if you liked it, you may like Sleepy Barmaid (Madoromi Barmaid) which is fairly new and started 3 years ago (2017).
Really great and helpful episode-I remember catching a Q&A livestream of yours near the beginning of quarantine where you briefly went over the must-haves for a home bar when buying on a budget and taking notes on it like crazy, and this felt like a really refined and easy-to-reference expansion on that spiel.
Personally, I've really enjoyed the more behind-the-scenes and educational episodes and just the longer-form rambles in general, so I'd love to see that followup video about techniques and other practice tips!
I agree, find the one you like, and build from there. My beginner bar is made entirely around the 1 drink I made up, the "Florida Georgia Lime."
In a pint glass, over ice:
2 oz vodka
2 parts peach tea
1 part orange juice
Lime garnish
This concept is basically how my home bar is entirely gin with an occasional bottle of scotch mixed in
Nonalcoholic ingredients. He mentions it a few minutes in.
tequila and rum for me lol
"there's no cocktail in this episode" Alright I'm out. "I'm gonna talk for a really long time." Ok I'm back in.
When life gives you lemons, make limoncello. And by life I mean I bought way to many lemons.