Hope you've all been enjoying Negroni Week! Use code ANDERS50 to get 50% OFF your first Factor box plus 20% off your next month of orders at bit.ly/47w9Voh!
Yesss the workshopping and balancing footage adds so much to your videos and makes it so much more informative and interesting (not that your videos weren’t already stellar). Please keep it up!
I really like the BHTS footage incorporated into your videos. I’ve been watching your videos for a while now and love your style. Can’t wait to see whatever cocktail you come up with next. Your experience as a bartender shows and I tend to prefer your ratios of ingredients. Keep up the good work. Thanks to Oz BHTS for all the hard work to put these videos out. It’s probably very time consuming. But if you post, we will come.
Now there's a sentiment I can get behind. Except I'm on Central European Time and Friday's been over for more than half an hour. So from where I'm standing, Saturday starts when Anders uploads. Anyway, cheers! 🥂😃
I heard you mention in the last video it’s been popular, and I’ve seen other comments about it. But I want to also make sure I voice love for the “workshopping” segment you’ve added. It’s great! Cheers!
I've made 50+ cocktails from your youtube library over the years. Very Greatful !! for the excellent content. Now returning thru the videos for some undiscovered gems and to renew some old acquqintances.....👍
Once again, a feel good video. Not only do you make interesting cocktails (although this one is soooo ango...), you always make me feel so positive about everything by being so happy. Thank you!
As I watched this I couldn't help but wonder 'Why is this one guy so enjoyable to watch and even funny during his promotional content, while major ad firms with tens of millions of dollars can't produce entertaining advertisements more than once a decade?' Big fan of negronis and their variations, this looks great and can't wait to try it tonight.
Thanks Anders. I'm in Australia and have been looking for a 7th Negroni recepie to round out the week and I have it now 🙃 love Angostura so it's perfect
7:43 - aww, we didn't get Az's tasting reaction on camera, and it sounded like a doozy! Great video as ever to watch over Saturday morning coffee, guys!
Just got a bottle of apple brandy and got hooked on the jack rose. Would love to see an apple and fall drink video, such an underrated flavor in a cocktail.
I haven’t done this in a long time, but I stopped watching this video to go and make one of these. Didn’t have any fresh oranges so I threw in a dash of fee brothers Orange to make up the difference in Orange oil flavor. My girlfriend and I agree that it tastes like someone took pumpkin pie spice and made it a cocktail and I think it’s absolutely delicious. As weird a concept it is, this is a good one and I see why you made this to break up the monotony of Negroni week. Excellent choice.
There's a restaurant & hotel named Tradewinds in the City of San Fernando in southern Trinidad (home of Angoustura Bitters). I don't know if this is a reference to that, but I do think I want to stop in this month and see if it is on the menu!
Very cool. This one seems pretty similar to an old favorite I found in Peter Bohrmann's Bartender's Guide about 20 years ago, called the "Pathetic", which is equal parts Orange Curacao, Campari and Dry Vermouth. I liked it a lot but thought it could use a tiny bit more sweetness to balance against the Campari, so I swapped the Dry Vermouth for Lillet Blanc, and that's been my standard spec ever since.
Ah I can't wait to try this one! We're moving house in a fourtnight so that the number of extra bedrooms finally matches the number of children we have and I have a spot mapped out for the bar already! (Not in a kids bedroom I'm glad to say). We're waiting on the move before buying any new bottles but once that sweet vermouth rolls in I'll be trying this out! Thanks Anders for another wonderful and inspirational video!!
Wow!….I think this drink could knock out an elephant!!…definitely not for the faint hearted 😬😬😬…but it has a beautiful color!🤗🤗🤗…great video Anders..Enjoy your weekend and as always “CHEERS”🥃🥃❤️❤️😁😁
I remember I used to do a somewaht similar cocktail in my late uni years when some friends had Cointreau and Vermouth left over on their houses but no other spirits, so I just combined the two. Never used the Angostura though!
I will certainly be trying this, sounds like something I’ll love. Have you considered adapting it use Angostura liqueur instead of so much bitters? Curious how that work.
As soon as you said it could use more dilution I decided to try it with some soda water to lengthen it out a little bit. Maybe more Americano-esk that way but oh well 🤷🏻♂️
holy moly, i've only had a few Angostura-based cocktails so far, but i've never heard of this one. i may need to try it, because they are always eye-opening. Az's reaction was perfect.
This is one of those cocktails that are made more for the sake of saying you know it and for a good discussion amongst friends. I can't say that I am interested in drinking. I am as always impressed with your work and your passion. That's why we do this right?
Anders!! Thank you so very much!! 🙏 Hope u still have lovely weather!! Thankfully Vancouver does! I love Fall cocktails - stirred, 2-3 ingredients - but I still need my bright light and warmish weather!! Much care to you two!! Plus puppers!! 😊
@@AndersErickson A happy weekend to you as well. Just finished the video. What are your thoughts on making the Tradewinds Negroni a long drink? My drink knowledge isn't encyclopedic. One of my favorite drinks is Ango and champagne over crushed ice. My bias to that drink is probably pulling it into a collision course.
Finally made this drink, super delicious - had a bottle of Angostura that was dashing very little, so this was the best way to empty it! 😜 I wouldn't say it's very Negroni-ish, but for an out-of-left-field riff it's really nice. I might try it with the Pierre Ferrand dry curaçao as you did; I got a small bottle to play with, lovely flavor - curious to see if that makes the drink too cloying.
Fascinating! I like all the ingredients, even have all of them except an orange. Your point of Angostura Bitters being expensive is well taken, by the way. (Campari is also up to $40 a bottle now, though) I'll have to try this one time when I have oranges handy, since you stress the importance of it. Cheers, happy Friday Cocktail Hour. I also think you should simply rename this cocktail with your ratios to "Slap in the Face" or "Faceslap" for short and sidestep the confusion over Negroni/Campari etc.
TBF I like Ango as a base spirit (Trinidad sours!), so this spec sounded great. I'm in the middle of a move, and my bar is split in two, so I subbed in a blue curaçao for the Cointreau (I know, right). It turned the drink BLACK! I mean, like halloween black cat, darker than a black steer's toockus on moonless prairie night...FANTASTIC, I really can't think of a blacker drink. So, if you're brainstorming a dark themed cockktail, this will do. (1.5oz Carpano Antica, .75oz Ango, .75oz Vedrenne Curaçao Blue). Thanks Anders & Oz.
Excited for this one, the beautiful psychos over at VeryGoodDrinks opened “Ango Week” this week with an Angroni, which is this drink with the same proportions but keeps gin in place of the triple sec. Loved it, recommend it as well! Save me Ango, save me.
Hi ANDERS, I just had the best Negroni of my life in SF at Pacific Cocktail Haven-the Leeward Negroni. Are you familiar? Leeward Negroni Sipsmith VJOP Gin, coconut washed campari, pandan cordial, bitters
Will try this out! Saw 1/0.75/0.75 on a few other guides. Wonder if you compared to that too and felt it needed more sweet vermouth (I know you tried 1/1/1). Edit: Answering my own question, I just tried both and prefer Anders's specs. If you can't get enough of Angostura bitters, you may want to try the other version.
A couple of hours ago (on my way home back from work to enjoy 2 weeks of vacation) I was at the supermarket wondering whether or not to pick up a bottle of Campari. However, since I can't make any cocktails with this liqueur (yet!, wink-wink, Anders), I decided not to ... and boy I was I in luck! 😁
I think Mandarine Napoleon might be better in this over standard orange liqueur. A little orgeat might help balance the Angostura as well (a la, the Trinidad Sour).
Asks for Campari to call, then immediately states you are making a Negroni without Campari. I'm getting a feeling that maybe Az is the one handling your successful business.😉
I disagree with that sentiment. A successful, well-liked influencer wants to posit that Hey, I could be using Negroni, but let's try something else.... Well I think it's brilliant. Campari should contact you. Stay in the driver's seat!❤
Anders actually handled this properly. "Hey, Campari, I'll showcase your product AFTER you've given me money!" Never ask them for money after you've given them the milk for free.
given the importance of the orange oil, why not express the oils and drop the peel into the mixing glass? also, would you consider using amaro di angostura in place of the bitters for a similar profile?
If I'm guessing about the history, he just put two popular names together so it would sell. It's always the same with customers: "oh I've heard this name before, I'm ordering this. Let's never try something new."
Did I hear a "yarrrr"? You must have made this video on Thursday! 🏴☠️ I'll give this a try very soon (already planned out my Negroni Week menu, going to compare two similar riffs from the Violet Hour tonight and tomorrow)... having enjoyed the Trinidad Sour, I expect that I will like this no-Campari pseudo-Negroni. Cheers!
Hello Anders, I just tried this Tradewinds Negroni, I don't have Cocchi here in france, I substituted with the sweet vermouth I have : Martini Rosso. It's very good, I can taste every component (Cointreau is very light though). The funny part is that my cocktail turned cloudy while I stirred it. Any idea why ? Is it my vermouth?
I'd love to know how you do those big chunks of ice. I'm trying to up my ice game, and my large spheres are boring me haha. I just dont have room in my freezer to have a large cooler to make large clear ice. You have a machine??
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Hope you've all been enjoying Negroni Week!
Use code ANDERS50 to get 50% OFF your first Factor box plus 20% off your next month of orders at bit.ly/47w9Voh!
Please keep the workshop part of the videos. It adds so much more to the final product
Yes!!!
Yesss the workshopping and balancing footage adds so much to your videos and makes it so much more informative and interesting (not that your videos weren’t already stellar). Please keep it up!
Trinidad Sour is one of my favorite cocktails, so I have a feeling this is going to be right up my alley.
same!
I really like the BHTS footage incorporated into your videos. I’ve been watching your videos for a while now and love your style. Can’t wait to see whatever cocktail you come up with next. Your experience as a bartender shows and I tend to prefer your ratios of ingredients. Keep up the good work. Thanks to Oz BHTS for all the hard work to put these videos out. It’s probably very time consuming. But if you post, we will come.
Friday starts when Anders uploads. Cheers!
Happy weekend
Now there's a sentiment I can get behind. Except I'm on Central European Time and Friday's been over for more than half an hour. So from where I'm standing, Saturday starts when Anders uploads. Anyway, cheers! 🥂😃
True, it does seem like the official start of the weekend when I see a new video from Anders.
I heard you mention in the last video it’s been popular, and I’ve seen other comments about it. But I want to also make sure I voice love for the “workshopping” segment you’ve added. It’s great! Cheers!
I’ve got white quartz countertops, and Angostura bitters are 100% the reason I use a ridiculously large bar mat
Make a paste with baking soda. Bitters and Campari stained mine, but baking soda took it out
Dawn Powerwash. Just found out it gets impossible Campari stains out of my shitty white Ikea counters - YMMV.
This is a drink made for Greg from HTD
I've made 50+ cocktails from your youtube library over the years. Very Greatful !! for the excellent content. Now returning thru the videos for some undiscovered gems and to renew some old acquqintances.....👍
Once again, a feel good video. Not only do you make interesting cocktails (although this one is soooo ango...), you always make me feel so positive about everything by being so happy. Thank you!
As I watched this I couldn't help but wonder 'Why is this one guy so enjoyable to watch and even funny during his promotional content, while major ad firms with tens of millions of dollars can't produce entertaining advertisements more than once a decade?'
Big fan of negronis and their variations, this looks great and can't wait to try it tonight.
Appreciate the kind words, and thanks for watching through. Enjoy the weekend - cheers!
Because it’s not the exact same ad every time.
Thanks Anders. I'm in Australia and have been looking for a 7th Negroni recepie to round out the week and I have it now 🙃 love Angostura so it's perfect
7:43 - aww, we didn't get Az's tasting reaction on camera, and it sounded like a doozy! Great video as ever to watch over Saturday morning coffee, guys!
My regs and fellow bartenders have been a huge fan of this drink. Thanks so much for sharing this one, Anders!!
Just got a bottle of apple brandy and got hooked on the jack rose. Would love to see an apple and fall drink video, such an underrated flavor in a cocktail.
You had my curiosity (by saying no Campari), now (that there’s 3/4oz of angostura) you have my attention
Cheers!
Love your personal assistant!
She's great - her strengths lie outside the kitchen
@@AndersErickson But she works for kibble!
Great video! I really appreciate the workshopping episodes. Keep 'em coming, Anders!
Great video as usual and another excellent incorporation of the workshopping part of your week, which is very informative. Thank you!
I haven’t done this in a long time, but I stopped watching this video to go and make one of these. Didn’t have any fresh oranges so I threw in a dash of fee brothers Orange to make up the difference in Orange oil flavor. My girlfriend and I agree that it tastes like someone took pumpkin pie spice and made it a cocktail and I think it’s absolutely delicious. As weird a concept it is, this is a good one and I see why you made this to break up the monotony of Negroni week. Excellent choice.
There's a restaurant & hotel named Tradewinds in the City of San Fernando in southern Trinidad (home of Angoustura Bitters).
I don't know if this is a reference to that, but I do think I want to stop in this month and see if it is on the menu!
Love this. Curious if there's a connection
Very cool. This one seems pretty similar to an old favorite I found in Peter Bohrmann's Bartender's Guide about 20 years ago, called the "Pathetic", which is equal parts Orange Curacao, Campari and Dry Vermouth. I liked it a lot but thought it could use a tiny bit more sweetness to balance against the Campari, so I swapped the Dry Vermouth for Lillet Blanc, and that's been my standard spec ever since.
What a great name for a cocktail. Cheers
Just made this and had the exact specs. Wow! It does taste in the Negroni family for sure. Just with an extra/different herbal-ness to gin.
Ah I can't wait to try this one! We're moving house in a fourtnight so that the number of extra bedrooms finally matches the number of children we have and I have a spot mapped out for the bar already! (Not in a kids bedroom I'm glad to say). We're waiting on the move before buying any new bottles but once that sweet vermouth rolls in I'll be trying this out! Thanks Anders for another wonderful and inspirational video!!
Congrats on the new place! Hope you enjoy this one in your bar-to-be. Cheers
Amazing 🤩
Love so much Angostura and love so much Negroni… so I think I’ll love Tradewinds Negroni.
Love all Negronis
Anders for President 👍🏻
Wow. This is really interesting. I did not have an orange and used a tangerine. Was still really nice
Wow!….I think this drink could knock out an elephant!!…definitely not for the faint hearted 😬😬😬…but it has a beautiful color!🤗🤗🤗…great video Anders..Enjoy your weekend and as always “CHEERS”🥃🥃❤️❤️😁😁
"knock out an elephant" - wish I thought of that one for the title. Cheers
I remember I used to do a somewaht similar cocktail in my late uni years when some friends had Cointreau and Vermouth left over on their houses but no other spirits, so I just combined the two. Never used the Angostura though!
Can't wait for the first Freya Cooks video! 😊
I'm going to try this tonight, it sounds quite interesting
I will certainly be trying this, sounds like something I’ll love. Have you considered adapting it use Angostura liqueur instead of so much bitters? Curious how that work.
A cheeky bottle of Springbank up on that top shelf 🥃
Happy Friday Anders!!! Dang I gotta go get some Vermouth! I love drinks with a Pour of Ango!
Made this recipe with what I had: dry curacao, and no orange zest, but still loved it. It wanted a good long stir.
Could you do a video explaining smokey cocktails and smoking techniques? Maybe some budget friendly methods, too?
Fall is comming, so it fits!
Here's one from a while back if you want to check it out: th-cam.com/video/gZdT2GBf91I/w-d-xo.htmlsi=bAUseocToYOcNDK5
I tried it with orange curacao,it is heaven❤
Really like the kitchen stuff, and more dog please!!! She’s a “cool customer”
Love the little skit with the pup!
As soon as you said it could use more dilution I decided to try it with some soda water to lengthen it out a little bit. Maybe more Americano-esk that way but oh well 🤷🏻♂️
Angostura will even stain your fridge, spilled a couple of drops on top of my white fridge like 10 years ago, still there😂
holy moly, i've only had a few Angostura-based cocktails so far, but i've never heard of this one. i may need to try it, because they are always eye-opening. Az's reaction was perfect.
Congratulations on your correct pronunciation of Worcestershire!
This is one of those cocktails that are made more for the sake of saying you know it and for a good discussion amongst friends. I can't say that I am interested in drinking. I am as always impressed with your work and your passion. That's why we do this right?
Definitely going to try this, I love angostura bitters and love a Trinidad sour so think this is for me, thanks Anders
Sounds delicious Anders!! Love riffs!! Have an awesome weekend!!
Thanks Christine! Enjoy your weekend too - cheers!
Anders!! Thank you so very much!! 🙏 Hope u still have lovely weather!! Thankfully Vancouver does! I love Fall cocktails - stirred, 2-3 ingredients - but I still need my bright light and warmish weather!! Much care to you two!! Plus puppers!! 😊
It is a good day when you get home, kick off your shoes, and there is a new Anders video ready to go.
Happy weekend
@@AndersErickson A happy weekend to you as well. Just finished the video. What are your thoughts on making the Tradewinds Negroni a long drink? My drink knowledge isn't encyclopedic. One of my favorite drinks is Ango and champagne over crushed ice. My bias to that drink is probably pulling it into a collision course.
The Negroni is a great cocktail. It deserves a week!
Finally made this drink, super delicious - had a bottle of Angostura that was dashing very little, so this was the best way to empty it! 😜 I wouldn't say it's very Negroni-ish, but for an out-of-left-field riff it's really nice. I might try it with the Pierre Ferrand dry curaçao as you did; I got a small bottle to play with, lovely flavor - curious to see if that makes the drink too cloying.
Fascinating! I like all the ingredients, even have all of them except an orange. Your point of Angostura Bitters being expensive is well taken, by the way. (Campari is also up to $40 a bottle now, though) I'll have to try this one time when I have oranges handy, since you stress the importance of it. Cheers, happy Friday Cocktail Hour. I also think you should simply rename this cocktail with your ratios to "Slap in the Face" or "Faceslap" for short and sidestep the confusion over Negroni/Campari etc.
Hope you get a chance to try it soon. Enjoy the weekend - cheers
Gotta love cocktails that turn templates on their heads, yet retain a simple spec. Bumping this to the top of the Negroni queue!
TO THE BAR!➡️🥃
Anders is a gem! 💎 Love it when he says this!!
Nice long sipper. I'm taking my time with this. It's weird but rewarding. I didn't even know you could take the top off an Ango bottle.
What’s your PAs name? Please keep these videos, they make my Friday.
Freya.
I was intrigued by this cocktail so I had to try it. I used Fee’s Bitters (only half an ounce) and it worked out fine. It’s a tasty, low ABV cocktail.
Sounds amazing. Can't wait to try! Whilst making it, I'll be referring to it as a Trinidad negroni though 😅 (I love Trinidad sours) 👌🏽
Wry curious to try this one as I'm not a campari lover, thanks anders!
Nice Austin touch wearing the Howler Bros shirt for this video 🤘
Should plug Howler Brothers. I have the same shirt. Looks good on you buddy!
Do you think it would hold up on crushed ice, like as a tiki drink?
TBF I like Ango as a base spirit (Trinidad sours!), so this spec sounded great. I'm in the middle of a move, and my bar is split in two, so I subbed in a blue curaçao for the Cointreau (I know, right). It turned the drink BLACK! I mean, like halloween black cat, darker than a black steer's toockus on moonless prairie night...FANTASTIC, I really can't think of a blacker drink. So, if you're brainstorming a dark themed cockktail, this will do. (1.5oz Carpano Antica, .75oz Ango, .75oz Vedrenne Curaçao Blue). Thanks Anders & Oz.
Love the process!
Will definitely try this.
Only recently started liking Negronis so not that familiar with all variants but I had a fantastic Mezcal Negroni yesterday.
Very yummy Anders! Im wondering if an egg white would be good with this one? Also, I'm getting Bijou vibes from this one.
Not really in the market, but cute ad with the doggo. 🐶🐶🐶
Appreciate it. Cheers
This drink was incredible.
Thank you turning me onto a new favorite. This is fantastic.
Next time I might even serve it up without ice to keep it stiffer.
😊
That’s wild
@@Dredaybay i mean not on an ice cube, stirred with ice and served up. in case you thought i meant without dilution
Whoa and wow… is the correct answer. Ya that is a flavour bomb. “I like to sip on it” AE… fair enough.
Excited for this one, the beautiful psychos over at VeryGoodDrinks opened “Ango Week” this week with an Angroni, which is this drink with the same proportions but keeps gin in place of the triple sec. Loved it, recommend it as well! Save me Ango, save me.
Hi ANDERS,
I just had the best Negroni of my life in SF at Pacific Cocktail Haven-the Leeward Negroni. Are you familiar?
Leeward Negroni
Sipsmith VJOP Gin, coconut washed campari, pandan cordial, bitters
Will try this out! Saw 1/0.75/0.75 on a few other guides. Wonder if you compared to that too and felt it needed more sweet vermouth (I know you tried 1/1/1).
Edit: Answering my own question, I just tried both and prefer Anders's specs. If you can't get enough of Angostura bitters, you may want to try the other version.
Just tried it, yum!
Thanks for giving it a shot. Happy weekend
What’s your opinion on using orange bitters instead of orange peel / oil if you don’t have fresh oranges at hand?
Might further dry out the finish but the extra layer of orange might be nice. Give it a shot
Lol i like how you make little hilarious side comments...to! the! Barrr!!!
Dude. How is this not a cocktail of Wisconsin origin?!?
Ive been doing some heavy bitters drinks lately, might have to put this on the list!
Love that. Definitely worth a try!
A couple of hours ago (on my way home back from work to enjoy 2 weeks of vacation) I was at the supermarket wondering whether or not to pick up a bottle of Campari. However, since I can't make any cocktails with this liqueur (yet!, wink-wink, Anders), I decided not to ... and boy I was I in luck! 😁
I like to add some coinreau to my classic negroni. Now i try to add some Angostura
I think Mandarine Napoleon might be better in this over standard orange liqueur. A little orgeat might help balance the Angostura as well (a la, the Trinidad Sour).
I put bitters on my bitters so this drink is perfect for me.
Asks for Campari to call, then immediately states you are making a Negroni without Campari. I'm getting a feeling that maybe Az is the one handling your successful business.😉
Valid point. Cheers
It's like the horse head in the bed tactic
I disagree with that sentiment.
A successful, well-liked influencer wants to posit that Hey, I could be using Negroni, but let's try something else.... Well I think it's brilliant.
Campari should contact you.
Stay in the driver's seat!❤
BuT iT’s NoT rEaLLy A nEgRoNi 😂😂😂
Anders actually handled this properly. "Hey, Campari, I'll showcase your product AFTER you've given me money!" Never ask them for money after you've given them the milk for free.
Have you done a regular gin fizz video before? Searched but couldn’t find one.
given the importance of the orange oil, why not express the oils and drop the peel into the mixing glass? also, would you consider using amaro di angostura in place of the bitters for a similar profile?
Seems only fair to make Negronis without Campari until they agree to sponsor you
I'm gonna try this! 😊
Cheers
If I'm guessing about the history, he just put two popular names together so it would sell. It's always the same with customers: "oh I've heard this name before, I'm ordering this. Let's never try something new."
Did I hear a "yarrrr"? You must have made this video on Thursday! 🏴☠️ I'll give this a try very soon (already planned out my Negroni Week menu, going to compare two similar riffs from the Violet Hour tonight and tomorrow)... having enjoyed the Trinidad Sour, I expect that I will like this no-Campari pseudo-Negroni. Cheers!
Hello Anders,
I just tried this Tradewinds Negroni, I don't have Cocchi here in france, I substituted with the sweet vermouth I have : Martini Rosso. It's very good, I can taste every component (Cointreau is very light though). The funny part is that my cocktail turned cloudy while I stirred it. Any idea why ? Is it my vermouth?
Still miss the old intro with the flamed orange!
I asked Leandro DiMonriva this same question - what bar would you recommend checking out in London's Cocktail Week?
Have to try this
Not often I'm hesitant- but this is one of those times... 🤔
Was almost expecting a recap of the video taking shots of angostura bitters…
I know it wouldn’t be exactly the same but would Amaro Di Angostura be an okay sub? Somewhat more cost effective
I'd love to know how you do those big chunks of ice. I'm trying to up my ice game, and my large spheres are boring me haha. I just dont have room in my freezer to have a large cooler to make large clear ice. You have a machine??
Ok, fine. I'll make one now.
I think I might try half a recipe of this one.. not sure I could take all that ango
Are you sure this cocktail doesn't call for Angostura Amaro? I've seen it in some shops, not sure when it first popped up
This looks interesting 🤔🍹