Thanks. Hope it pays off in the end, it's a ton of work getting this all together! It's getting harder with each video as the detail gets a bit more specific. :)
Stumbled across this video. Super useful and informative! I have my own collection of Bitters that is fast growing, and this gave me some valuable insights and suggestions.
Another great vlog. I appriciate the fact that you broke them down by spirit. I have an awesome home bar and although I have a sample pack of 7 or 8 bitters, I really didn't know which ones went with which spirit so I rarely use them. Now that I watched this video, I can't wait for the weekend so I can get them all out and experiment. BTW, I ordered Orgeat, Gum Syrup and Hibiscus Flowers from you a few days ago and received the package today. Props to whoever packaged them. Can't wait to try them all out.
oh nice, fantastic! I don't recall that order on my desk so it was probably Jennifer that packed that one. Thanks for the support (with your order and your views)
Thanks! Great analogy.The liquor store people could never really explain what they were. Looking for a new hobby because plain old drinking has gotten boring. Do you have a video on stocking a beginning bar? Thanks!
Along with most other professional mixology youtubers, the folks at CMC usually recommend starting to build your home bar around the ingredients used in a few of your favorite cocktail recipes. Building your bar in that manner will result in knowing how to use every bottle you own to build really awesome drinks.
Great video. Very informative and clear to understand. Thank you for sharing your knowledge with us. Do you have a similar video describing only citrus focus bitters? Grapefruit, Lime, Lemon, Blends, etc?
not specifically no, but we do have a lot of videos on bitters specifically. Actually I think we have one on orange bitters (blind tasting) but that might be pretty specific th-cam.com/video/ScIghSyP_hs/w-d-xo.html
Great videos spoken from a new subscriber. I would note that you got me real excited about the Rhubarb but when I went on Amazon to buy I learned it contains artificial flavors and had many reviews saying it tasted artificial. I have angostura bitters and Regans Orange but was looking for some other flavor profiles. Hopefully the majority are all natural.
Fee Brothers uses glycerine as their extraction method vs. alcohol. This will give it a slightly sweeter flavor, for sure, as well as a thicker mouth feel (more like gum syrup, but in super low quantities). As for actual flavor extractions, I don't know if it's based on fruit extracts or what, but I've always enjoyed the use of Rhubarb bitters, Peach bitters and a few others. But yes, a hardcore bitter enthusiast will poo poo the brand as "fake", because they don't do it the "small batch" way. But, if you've had any cocktails at bars, you've probably had fee brothers and didn't notice. Fee is half the price of a small batch bitter, so bars can use a lot of volume for little price and get a pretty good array of flavors.
This is great, it answered a few of my questions (of many) as I want to experiment more with bitters also or mostly in classic cocktails which don't call for bitters. What I need would be a 15 minute chat exchange to ask as many questions as I can fit in for a reasonable price :D :D. I didn't find anything useful on bitters till this video. My next video has to be the one about Rums and Tiki cocktails especially as the summer is coming up. Anyway thumbsup, thanks
Thanks. Many classic cocktails do indeed call for bitters (it's one of the things that makes them classic), but it depends on what you define as "classic" I think :)
well I felt a lot of them didn't but for example a classic Cosmopolitan didn't call for bitters but am seeing recipes now with Orange bitters but what if I had cranberry bitters would that not even be better instead, trying to match bitters flavour with like the fruit juice related to the cocktail ? Unfortunately it took me about 2.5 years to find the correct cocktails bible online (from Diffords Guide, before getting into your videos more recently) so I've not been following the best recipes to start with and wrote down about 120 recipes in my home menu but not always the best, the latest chosen recipes since I knew better are much better now. Basically am only now starting to experiment with bitters other than Angostura, Orange and Peychaud and maybe substitute one for some of my new ones. New I have Aztec chocolate and this worked beautifully in a Chocolate Manhattan I made at the weekend (Bourbon, Crème de Cacao, Maraschino liqueur and choc bitters). I wanted to maybe try my cherry bitters when a cocktail has Maraschino liqueur. Maybe I could have chocolate and cherry bitters when a cocktail has Maraschino and some choc liqueur. But I am afraid to get it wrong as failing a drink is a lot of money wasted for not enjoying a drink and being disappointed so am afraid to try things and that's why I tend to follow recipes to the letter. I was to get Cranberry betters and maybe Rhubarb to add something to gin and vodka cocktails like you said. I always found the Cosmo somewhat boring but I'd like to try it again soon with bitters.
so first, a cosmo is not a classic cocktail by most people's definition, most classic cocktails (that would require bitters) are 1900-1940 era, the cosmo is a child of 1987 so that would be during a time period where cocktails were in the dark ages, it was about sugary sweet drinks not bitters. Here is my version: recipe.awesomedrinks.com/recipe/cosmopolitan/ That's also my "cocktail bible" site ( I own it and run it ) You also can create flavors that compliment, not just add on. Maraschino liqueur doesn't require cherry bitters because the base are both cherry, as an example. And, a chocolate martini doesn't require chocolate manhattan... it's sorta like adding extra vanilla extract to a vanilla cake. Sure, if you LOVE vanilla, but a bit of chocolate with vanilla as a compliment works well, or a sweet with a sour, etc. Chocolate bitters in a whiskey sour, for instance works well. Aztec in a margarita is also a win because cacao and cinnamon pair well with tequila. I suggest looking at food pairing websites as well...did you watch our video on food pairings and house cocktails?
Thanks for the great heads up on everything. OK my definition of classic was wrong, for me it was more related to "famous" and being on every cocktail menu in all bars but now I understand it's one we call a modern cocktail. I'll certainly be peeking at your own cocktail bible and view more videos from you including the food painting one. Thanks again
Here is the flavor pairing video: th-cam.com/video/qx_2j2qhXIY/w-d-xo.html But yes, you're talking more modern classic drinks. When most people here "classic" cocktail they may think "old fashioned", "gin fizz", "martini", "whiskey sour", etc. But, someday we'll have to call 'em classic I'd think :) You can only be modern for so long :)
liked the video but need the cocktail examples. I got peychaud's, orange, lavender, grapefruit, chocolate and carfamom bitters stored and don't know what to do with them. looked for recipes and it is a lil hard to find them
examples for what product specifically? I'd start with our database at recipe.awesomedrinks.com For example: here are 5 pages of cocktails that call for 'bitters' recipe.awesomedrinks.com/search/ingredients/?filter_on=bitters
1/2 cup Goats Milk 1 cup spiced rum 3 eggs 1 cup mint 1 cup Chocolate liquor 1 cup cinnamon syrup 1 cup fireball If you want it weak 1 cup Ginger Ale (never drink and drive) Norse Goat or The Yule Goat
This is by far the most informative/entertaining series on cocktail basics on TH-cam. Keep up the great work!
Thanks. Hope it pays off in the end, it's a ton of work getting this all together! It's getting harder with each video as the detail gets a bit more specific. :)
Stumbled across this video. Super useful and informative! I have my own collection of Bitters that is fast growing, and this gave me some valuable insights and suggestions.
haha, nice, glad to see it still comes up in search sometimes :)
This video really helped tie together what to do with a lot of the different bitters on the market. Thanks for this video!
Another great vlog. I appriciate the fact that you broke them down by spirit. I have an awesome home bar and although I have a sample pack of 7 or 8 bitters, I really didn't know which ones went with which spirit so I rarely use them. Now that I watched this video, I can't wait for the weekend so I can get them all out and experiment. BTW, I ordered Orgeat, Gum Syrup and Hibiscus Flowers from you a few days ago and received the package today. Props to whoever packaged them. Can't wait to try them all out.
oh nice, fantastic! I don't recall that order on my desk so it was probably Jennifer that packed that one. Thanks for the support (with your order and your views)
Thank you I feel you really answered my question about bitter...cause I never heard of a bitter until I seen it on the website
no problem
Thanks! Great analogy.The liquor store people could never really explain what they were. Looking for a new hobby because plain old drinking has gotten boring. Do you have a video on stocking a beginning bar? Thanks!
Along with most other professional mixology youtubers, the folks at CMC usually recommend starting to build your home bar around the ingredients used in a few of your favorite cocktail recipes. Building your bar in that manner will result in knowing how to use every bottle you own to build really awesome drinks.
Great video. Very informative and clear to understand. Thank you for sharing your knowledge with us.
Do you have a similar video describing only citrus focus bitters? Grapefruit, Lime, Lemon, Blends, etc?
not specifically no, but we do have a lot of videos on bitters specifically. Actually I think we have one on orange bitters (blind tasting) but that might be pretty specific th-cam.com/video/ScIghSyP_hs/w-d-xo.html
Great videos spoken from a new subscriber. I would note that you got me real excited about the Rhubarb but when I went on Amazon to buy I learned it contains artificial flavors and had many reviews saying it tasted artificial. I have angostura bitters and Regans Orange but was looking for some other flavor profiles. Hopefully the majority are all natural.
Fee Brothers uses glycerine as their extraction method vs. alcohol. This will give it a slightly sweeter flavor, for sure, as well as a thicker mouth feel (more like gum syrup, but in super low quantities).
As for actual flavor extractions, I don't know if it's based on fruit extracts or what, but I've always enjoyed the use of Rhubarb bitters, Peach bitters and a few others.
But yes, a hardcore bitter enthusiast will poo poo the brand as "fake", because they don't do it the "small batch" way. But, if you've had any cocktails at bars, you've probably had fee brothers and didn't notice. Fee is half the price of a small batch bitter, so bars can use a lot of volume for little price and get a pretty good array of flavors.
Love this video, it's just what I was looking for...
❤❤❤😄
I don’t even drink but I watch for some reason. Haha I just like to watch you because your entertaining
Thanks!
Derrick, great video.
Question: have you ever tried using bitters on a Moscow mule? If yes, which ones?
He paired the bitters to the different types of alcohol
I really enjoy the information and your honesty on what people need to start and not go over board in duplication. Looking good for 100k subs
yeah, someday it will pay off I hope. At current trending rates I should hit 100k subs in March.
What do you think of Angostura's orange bitters? How does it compare to Regan's #6?
Not a huge fan actually. And, they don't sell that well, I'm not going to restock once we sell out.
This is great, it answered a few of my questions (of many) as I want to experiment more with bitters also or mostly in classic cocktails which don't call for bitters. What I need would be a 15 minute chat exchange to ask as many questions as I can fit in for a reasonable price :D :D. I didn't find anything useful on bitters till this video. My next video has to be the one about Rums and Tiki cocktails especially as the summer is coming up. Anyway thumbsup, thanks
Thanks. Many classic cocktails do indeed call for bitters (it's one of the things that makes them classic), but it depends on what you define as "classic" I think :)
well I felt a lot of them didn't but for example a classic Cosmopolitan didn't call for bitters but am seeing recipes now with Orange bitters but what if I had cranberry bitters would that not even be better instead, trying to match bitters flavour with like the fruit juice related to the cocktail ? Unfortunately it took me about 2.5 years to find the correct cocktails bible online (from Diffords Guide, before getting into your videos more recently) so I've not been following the best recipes to start with and wrote down about 120 recipes in my home menu but not always the best, the latest chosen recipes since I knew better are much better now. Basically am only now starting to experiment with bitters other than Angostura, Orange and Peychaud and maybe substitute one for some of my new ones. New I have Aztec chocolate and this worked beautifully in a Chocolate Manhattan I made at the weekend (Bourbon, Crème de Cacao, Maraschino liqueur and choc bitters). I wanted to maybe try my cherry bitters when a cocktail has Maraschino liqueur. Maybe I could have chocolate and cherry bitters when a cocktail has Maraschino and some choc liqueur. But I am afraid to get it wrong as failing a drink is a lot of money wasted for not enjoying a drink and being disappointed so am afraid to try things and that's why I tend to follow recipes to the letter. I was to get Cranberry betters and maybe Rhubarb to add something to gin and vodka cocktails like you said. I always found the Cosmo somewhat boring but I'd like to try it again soon with bitters.
so first, a cosmo is not a classic cocktail by most people's definition, most classic cocktails (that would require bitters) are 1900-1940 era, the cosmo is a child of 1987 so that would be during a time period where cocktails were in the dark ages, it was about sugary sweet drinks not bitters.
Here is my version: recipe.awesomedrinks.com/recipe/cosmopolitan/
That's also my "cocktail bible" site ( I own it and run it )
You also can create flavors that compliment, not just add on. Maraschino liqueur doesn't require cherry bitters because the base are both cherry, as an example. And, a chocolate martini doesn't require chocolate manhattan... it's sorta like adding extra vanilla extract to a vanilla cake. Sure, if you LOVE vanilla, but a bit of chocolate with vanilla as a compliment works well, or a sweet with a sour, etc.
Chocolate bitters in a whiskey sour, for instance works well. Aztec in a margarita is also a win because cacao and cinnamon pair well with tequila.
I suggest looking at food pairing websites as well...did you watch our video on food pairings and house cocktails?
Thanks for the great heads up on everything. OK my definition of classic was wrong, for me it was more related to "famous" and being on every cocktail menu in all bars but now I understand it's one we call a modern cocktail. I'll certainly be peeking at your own cocktail bible and view more videos from you including the food painting one. Thanks again
Here is the flavor pairing video: th-cam.com/video/qx_2j2qhXIY/w-d-xo.html
But yes, you're talking more modern classic drinks. When most people here "classic" cocktail they may think "old fashioned", "gin fizz", "martini", "whiskey sour", etc. But, someday we'll have to call 'em classic I'd think :) You can only be modern for so long :)
liked the video but need the cocktail examples. I got peychaud's, orange, lavender, grapefruit, chocolate and carfamom bitters stored and don't know what to do with them. looked for recipes and it is a lil hard to find them
examples for what product specifically? I'd start with our database at recipe.awesomedrinks.com
For example: here are 5 pages of cocktails that call for 'bitters' recipe.awesomedrinks.com/search/ingredients/?filter_on=bitters
thanks. salud🍻 from mexico
Very informative and entertaining. And why am I thirsty now? :)
Thanks :)
1/2 cup Goats Milk
1 cup spiced rum
3 eggs
1 cup mint
1 cup Chocolate liquor
1 cup cinnamon syrup
1 cup fireball
If you want it weak 1 cup Ginger Ale
(never drink and drive) Norse Goat or The Yule Goat
How good is "honest bitters"?
I don’t carry them but the ones I have samples were fine i believe
@@cmcocktails awesome thank you!
so much info. but overwhelming for a beginner o.o
You don't have to remember it all, you could always start with our learning path content, th-cam.com/play/PL5zfqDuFro3yHNj19vRUBpes-OEimTFcY.html
i really dont care for angostura in my gin drinks i make. orange is really good. never tried rhubarb. hmmmm.
I tend to like it for some reason, but I find too many bitter varieties to use it often :)
No subs :( Miss them as a non-native speaker.
That’s fine, I can’t speak every language
@@cmcocktails Of course. I actually meant the auto-generated English subs YT mostly does. They are there on your previous videos.
Figure out water on my own? I aint using my brain like a sucker!!
Also, i hear raw water is good for speeding my drink right through my body!!
totally, nothing like a little unfiltered water to get the system running like natural :)
Great informative video. I've used bitters in a Manhattan but there is obviously so much more!