I'm only 20, but I'll be going to Japan in a few months to study abroad (my major is Japanese), where the drinking age is 20! Excited to start my bar experience there, and this has so many good ideas for what to try!
This video gave a nice throwback to my travels to Japan, where I couldn't read as well yet, did not know about the free-water system and also did not know what a highball was...As a non-whiskey drinker, this led to a very unpleasant surprise during lunch 😂
I agree, it would be nice to have a video covering all the glassware possibilities and they're uses. I think he had one a looong time ago but it's time for a refresher
That Apple highball, and the Smokey Boulevardier are right at my speed. Love the idea of fresh tart fruit and a balanced blended whiskey. Been making bourbon old fashions with maple or apple (or both) for some time now. Even played with infusing smokey tea (lapsang souchong tbp) into various bourbons and whiskeys for a earthy smokey base note. Cold drinks seemed to mute the additional flavors too much, unless infusion was done over the course of a day, but it worked pretty good in warm drinks, aka a Toddy. Never tried infusing the various amaro, because they always seemed pretty flavor dense to begin with, given how their made. A local bar does barrel age their vermouth though, so that might be something to try once my home bar kit includes a small aging barrel. Thanks so much StB!
Hey man I don't know if you read the comments but here it goes I started bartending in July. I do maybe 2 nights a week. I do it at a hunting lodge. So nothing to crazy. However when I drink my stuff is simple. I found your videos first night and ever since I use then. Anytime I need to make a drink I don't know yet I put it here and find your video. Your videos are short and to the point. When I have a person waiting for a drink it's a 2 min vid and I follow step by step till I know it. Then practice later. Other people on TH-cam go into so much useless stuff. Wasting valuable time. You go straight to making a drink and it's clear. I finally subscribed. Should have done it months ago. Thank you so much. Your videos are perfect.
Can I substitute the japanese whiskey with a blended-malt scotch like Monkey Shoulder or Chivas 12? Or would a delicate Irish whisky be closer? Sadly, the most affordable japanese I could find in my town is way out of my price range.
Japanese whiskies are heavily influenced by Scotch whiskies.. they have similar production methods and Japanese distilleries import most of their barley from Scotland / Europe. They tend to be less peaty though… so a Scotch whisky would be a good alternative 👍
🇯🇵 Find unique Japanese ingredients: bit.ly/jqws-online
I'm only 20, but I'll be going to Japan in a few months to study abroad (my major is Japanese), where the drinking age is 20! Excited to start my bar experience there, and this has so many good ideas for what to try!
Great mix of cocktails there Steve! Would be keen to check them out when I get the chance.
Thanks James! Let me know if you do try them!
Tbf we literally only consume beer, highball or sake
13:45 for those of us only here for the shake-n-smile 😂 great video Steve
My wife thanks you 😂
😂😂😂
Amazing video as always, Steve
Interesting combos, nice work Steve.
Thanks 👍
This video gave a nice throwback to my travels to Japan, where I couldn't read as well yet, did not know about the free-water system and also did not know what a highball was...As a non-whiskey drinker, this led to a very unpleasant surprise during lunch 😂
Haha I can relate having Pearl diver glass and not using them! (Maybe a video idea) I love seeing more sake drinks
I agree, it would be nice to have a video covering all the glassware possibilities and they're uses. I think he had one a looong time ago but it's time for a refresher
7:24 Comedy gold!
Turns out circular mixing glasses are easier to use than octagonal mixing glasses 😂😂😂
Some interesting cocktails in this one. Will be making the Boulevardier for sure!
Make sure you get a hold of the Hojicha, it’s super interesting… if you have a sous vide or i’d recommend infusing some whisky with the Hojicha.
@@StevetheBartender_ I’ll have to do some digging but I’m sure I can locate some.
just in time for afterwork drinks here in Australia ❤
Nice timing - which would you prefer to make?
The Hojicha Boulevardier sounds interesting but I think it's the Apple Highball
It was the Hojicha Boulevardier that I revisited first.. but the Apple Highball is easy drinkin’!
@@StevetheBartender_❤
Ooh, exciting!
It's refreshing to see someone else struggling to stir a cocktail in a tricky glass. It lets me know it isn't just me.
Haha, an octagonal mixing glass..!
That Apple highball, and the Smokey Boulevardier are right at my speed. Love the idea of fresh tart fruit and a balanced blended whiskey. Been making bourbon old fashions with maple or apple (or both) for some time now. Even played with infusing smokey tea (lapsang souchong tbp) into various bourbons and whiskeys for a earthy smokey base note. Cold drinks seemed to mute the additional flavors too much, unless infusion was done over the course of a day, but it worked pretty good in warm drinks, aka a Toddy. Never tried infusing the various amaro, because they always seemed pretty flavor dense to begin with, given how their made. A local bar does barrel age their vermouth though, so that might be something to try once my home bar kit includes a small aging barrel. Thanks so much StB!
Welcome Jesse!
Not an apple juice guy but the apple highball was better than the sum of its parts should be. Awesome as always 🍻
Definitely! Freshly juiced Granny Smith apples give it a nice crisp / tartness..
I do like whiskey and apple juice, warm apple cider (not hard cider) with Beam or Crown apple is my go to when it gets colder out
Fantastic 😊
Hey man I don't know if you read the comments but here it goes I started bartending in July. I do maybe 2 nights a week. I do it at a hunting lodge. So nothing to crazy. However when I drink my stuff is simple. I found your videos first night and ever since I use then. Anytime I need to make a drink I don't know yet I put it here and find your video. Your videos are short and to the point. When I have a person waiting for a drink it's a 2 min vid and I follow step by step till I know it. Then practice later. Other people on TH-cam go into so much useless stuff. Wasting valuable time. You go straight to making a drink and it's clear. I finally subscribed. Should have done it months ago. Thank you so much. Your videos are perfect.
Thanks so much James, I appreciate it 🙏
Steve your back!
I wasn’t gone that long 😃
@@StevetheBartender_ to me it was! Lol
I loved your video, congratulations on your content, cordial greetings from Mexico City.
Hello ! Can i use ordinary japanese whiskey? In that? Looking forward for your reply thank you
Of course! You can use an alternate whiskey if you like 👍
@@StevetheBartender_ thank you
Can I substitute the japanese whiskey with a blended-malt scotch like Monkey Shoulder or Chivas 12? Or would a delicate Irish whisky be closer?
Sadly, the most affordable japanese I could find in my town is way out of my price range.
Japanese whiskies are heavily influenced by Scotch whiskies.. they have similar production methods and Japanese distilleries import most of their barley from Scotland / Europe. They tend to be less peaty though… so a Scotch whisky would be a good alternative 👍
@@StevetheBartender_ Appreciate the help, thanks!
love drink videos at 1am
Haha, enjoy!
Japanese rarely drink their whiskey highballs with Japanese whiskey. usually its Speyside or Highland whiskey.
It's called Calpis
This is a grat seletion
Nice video, but I had to chuckle at you pronouncing Calpis as 'Cal-pee' when it's actually 'Cal-piss' 😉
😕
That's why they call it calpico for export 😂
Honestly is there anything better than a whisky highball
So underrated!