Gotta be honest; that was really THE video format. Type of bar will tell you a LOT about the type of bartender and drink you’ll get. The customer knowing exactly where they are is crucial to the experience.
@@thatdudebro if I went over to someone's house and they offered me a martini, then gave me a shaken glass of straight vodka with lime peel, I would leave
But that martini looks fire. I stupidly made a straight one just before starting the video, or I'd be trying that now. Yes, I have Shaoxing wine and MSG and Bombay Saffire on hand. I'm not an animal.
I had the opportunity of tasting mr watanabe's martini while he worked at angels share and I'll never forget it. I made it a tradition to have one every year on my yearly trips to NYC. It is a bucket list item for anyone that really enjoys cocktails.
@@gracegui4910Yes! They shut down for a while but reopened in a new location. I haven’t been to the new location yet but it has always been a stop for me when in NYC.
I love this series! such a great way to get to know the different personalities and philosophies of each bartender and cocktail. I particularly find the Japanese bartender so fascinating.... 3 years to make a martini and still practicing.... is that not the most Japanese thing ever?!?!
Bartender: “We specialize in modern tropical cocktails, basically a new nomenclature for what we used to formerly call tiki cocktails” Big banner on top: “TIKI BARTENDER”
It's because people are now trying to claim the term Tiki is racist, even though it shows nothing but reverence and adoration for the cultures that inspired it.
Cannot express the excitement I felt with the Donohue's representation...having had many of these martinis myself, the Donohue's & Pebble Bar are some of the best in NYC
love this series!! i look forwards to seeing how each of them does it differently, but i esp. love the tiki bartender and experimental bartender vs the japanese bartender for their different takes on the drink - the very classic/sort of epitome of the basic drink vs. playing around w the basic cocktail is neat to see.
“It’s so fascinating to see each bartender’s unique way of making a Martini! Truly shows that the art of mixology has no limits. This video is amazing!”
While I love the attention to detail of the Japanese style of bartending, sometimes that methodical experience isn't what I'm looking for. Honestly I really like the no frills nature of the first one. Classic, keep it simple and approachable, will never let me down.
"If I wanted a dirty martini, I'd just go swim in the ocean." OMG YES. I love the opinionated bartenders about stirring and gin. Cocktail snobs are THE BEST.
@@aarontwisted951 hes sipping part of the cocktail while observing the area/looking for his target, also if the shaker ends up containing more liquid than fits in the martini glass there would be less alcohol even if he knocked it back
@@chillermiller3565the shaker won't if the drink is made properly. The reason is because there's more water in the drink, and if you stay hydrated, you are not as drunk for as long
@@AmyBluesoul He doesn't even finish it, then? So basically Bond doesn't care about enjoying his drink, just makes sure he seems to be enjoying it while working.
Thank you for introducing me to this amazing range of Martinis! That would be one epic night on the tiles to bar hop between these inventive bartenders & mixologists!
Really enjoyed these, even if I’d never make some of them. I’m a 15:1 ratio fan myself and kind of err towards direct martini (mix it in a container and keep it in the freezer overnight - dilution is over rated). Great film!
The craft guy is spot on in most of what he says, though I much prefer a 3-1 ratio. The key to the martini really is chilling everything in advance in the freezer to maximise coldness and minimising dilution. The drink is all about a bracing hit of interplay between the botanicals in the gin and the vermouth.
I might be bias as an Asian but I would prefer the Japanese martini. It's significantly more diluted than a traditional martini so it's easier for me to drink
I agree with the first guy, there's a reason why Bond has to specify "shaken", because it's not the normal practice to do so. It was a weird quirk of the author and while it sounds cool I have to go with the consensus that the drink is better stirred. Whenever I make a Vesper I do shake it though, it's the author's recipe and he intended it to be shaken, so I do it in the spirit of the novels.
1:32 I heard a learned conversation regarding this issue. One theory was that he (James Bond) was asking for the martinis “shaken, not stirred” because he wanted the ice chips in the drink to dilute it a bit-to help keep his edge. As he is fictional, and his creator long dead, we will never truly know, but it sounds like the sort of thing Sir Arthur Conan Doyle might have done.🤗
I love the neighbourhood bartender saying go swim in the ocean for a dirty martini is legit. That's how I make my dirty martinis, it's just ocean brine and i love them
The "experimental bartender" put on a real show there (better than the "flair bartender IMHO." I think that's a nice plus. I have tended towards vodka martinis, but now I think I will give gin another try, perhaps with the Monkey 47 brand.
@@marekochotnyI’d bet he’s only doing it for the look but maybe he’s using the rings like he would sleeve garters. Maybe the rings help keep the gloves super tight on his fingers.
5:02 - how much difference does that actually make? Surely it can't be much, it's a tiny piece of lemon waved a foot above the glass for a couple of seconds
the best gin is the last one for me , Tanqueray Ten (more citrucy). As a vermouth, I use a genovese aromatised wine : Corrichinato (has some bitterness). I like a 6 to 1.5 ratio. I also like to use a grapefruit aromatised vodka in a different recipe : 4.5 gin, 1.5 vodka, 1.5 Noilly-Prat.
People talk about ‘bruising’ the juniper by shaking gin. This makes no sense to me chemically. The compounds and aldehydes in the juniper berries (and other infusion elements) have been suspended in an alcohol solution. Shaking (to my knowledge) cannot alter those compounds, which are what we in fact perceive as taste. So what does ‘bruising’ mean, if anything?
The first dude didn't get the "dry" thing... Dry means less sugary, and, given dry vermouth has more sugar than plain dry gin, putting more vermouth makes the martini less dry in the end
that japnese dude is a pro fr
I don't think he made any noise stirring that.
There is a strong tradition for bartenders in Japan. Even a basic bar in Japan needs to be highly professional and precision trained.
@@kodaschilllounge7483literally watch the anime Bartender and that’s how it is 😭
Yes, beautifully done...looks so delicious.
Thank you! He made it look like an art
Gotta be honest; that was really THE video format. Type of bar will tell you a LOT about the type of bartender and drink you’ll get. The customer knowing exactly where they are is crucial to the experience.
I saw some interesting martinis and I also saw some strange vodka cocktails.
pretty much sums it up. the shaken ones tho. yeeeeesh. i think a shaken glass of vodka is more self punishment than it is a cocktail.
@@thatdudebro if I went over to someone's house and they offered me a martini, then gave me a shaken glass of straight vodka with lime peel, I would leave
I mean rug munchers really do be like that 😂
I agree😂
@@thatdudebro Actually, a high-quality vodka is quite enjoyable.
5:24 putting your rings on the outside of a latex glove is wild 😂
Thought they were rings attached to his little measuring thingy
But that martini looks fire. I stupidly made a straight one just before starting the video, or I'd be trying that now. Yes, I have Shaoxing wine and MSG and Bombay Saffire on hand. I'm not an animal.
@@megamegan944But they're there even when he's cracking ice and stuff. And he doesn't have a glove on the other hand. Could start a trend.
I ain’t trust no one who does that
I was thinking, of course the dude that looks like Orlando Brown, sounds like Orlando Brown.
I had the opportunity of tasting mr watanabe's martini while he worked at angels share and I'll never forget it. I made it a tradition to have one every year on my yearly trips to NYC. It is a bucket list item for anyone that really enjoys cocktails.
Is angel share still around?
@@gracegui4910Yes! They shut down for a while but reopened in a new location. I haven’t been to the new location yet but it has always been a stop for me when in NYC.
Is no one gonna talk about the dude calling straight up vodka a martini
hey now there was lime peel in it
removed everything that makes a martini but still want to keep the classy name
@@oldcowbb Yep, so many people want to drink a glass of chilled vodka (or gin), but call it a "martini".
@@swanslistener6130 yeah sh*t ton xD he even rimmed the glass with it but with pith, bitter side
@@willhk4809 the fancy glass calls to people.
I love this series! such a great way to get to know the different personalities and philosophies of each bartender and cocktail. I particularly find the Japanese bartender so fascinating.... 3 years to make a martini and still practicing.... is that not the most Japanese thing ever?!?!
Bartending in Japan is not a job. It's an art
Martini:
Martini, Japan:
@@Crazcosmopwnuhe's actually been bartending in the states for years. Angel's Share, Martiny's and his new spot L'Americana are all in NYC.
@@noggin6870 you can take the bartender out of Japan but you can't take the Japanese out of the bartender... or something like that
I like the older school ones for the most part, but that Tiki one has me intrigued.
I’m DYING to try it but I just know my local bars likely won’t have half the ingredients…
I went to Paradise Lost when I was in NYC - it's a very fun night out!
"Stirring will keep that velvety mouthfeel.... A little aeration never hurt anybody."
That’s why I avoid a “flair” martini
Posers
I just paused the video and had to come down to the comment to see if anyone mentioned this. Oy.
Just shows these bartenders have no idea what theyre doing...... smh
To be fair, he may be more concerned about ice chips or something. It definitely sounded strange to me as well, though.
Would happily drink these. Craft, Classic and Japanese ones would be my go-to. Classic and simple, but executed perfectly.
Same - gin or bust ✌️
Bartender: “We specialize in modern tropical cocktails, basically a new nomenclature for what we used to formerly call tiki cocktails”
Big banner on top: “TIKI BARTENDER”
Exactly. I'm leaving her establishment to go find a Tiki bar.
It's because people are now trying to claim the term Tiki is racist, even though it shows nothing but reverence and adoration for the cultures that inspired it.
After watching that martini series, japanese style bartender still trying to find out making the best martini ever. Kiss the martini glass 🤘
What a true artist he is! So much attention to every single step. Meanwhile some of these "bartenders" might as well mix it up in a bucket.
This is amazing, as a former bartender i've never before been so enraptured, enraged and engaged all while watching one video
The Japanese bartender is so elegant ✨️ 🎩
Speed Bartender is giving me major Violet Chachki energy in the best way
5:02 Japanese guy cast a lemon chakra on that martini 👋 ✨ 🍋
Japanese Style is the winner for me!
I would love to have a drink or two with the Classic Lady 😳😩
She a freak fr
7:23 Not losing eye contact while stirring was wild 😩🇨🇱
Love the tip of expressing the oil on the stem!
Cannot express the excitement I felt with the Donohue's representation...having had many of these martinis myself, the Donohue's & Pebble Bar are some of the best in NYC
I'd listen to Tim Sweeney berate me about cocktails all day, great feature!
I want him a fixture at all my parties
Did I just watch someone pour vodka into a glass and call that a martini???
and most importantly, without egg white
Every bar in the 80s.
Thanks for more of this series! Loving the personalities of all the bartenders and it's nice to see a few familiar faces. (Hi Tim Sweeny!)
I love gibsons, I also think the Japanese guy is genuinely a master.
love this series!! i look forwards to seeing how each of them does it differently, but i esp. love the tiki bartender and experimental bartender vs the japanese bartender for their different takes on the drink - the very classic/sort of epitome of the basic drink vs. playing around w the basic cocktail is neat to see.
The "If i wanted a dirty martini id go swim in the ocean" had me rolling 🤣
The Japanese gentleman is clearly the winner. The "classic" bartender also looked to make a fine drink.
“It’s so fascinating to see each bartender’s unique way of making a Martini! Truly shows that the art of mixology has no limits. This video is amazing!”
Cocktail culture is astonishing. So many styles.
never stop this series!!!
While I love the attention to detail of the Japanese style of bartending, sometimes that methodical experience isn't what I'm looking for. Honestly I really like the no frills nature of the first one. Classic, keep it simple and approachable, will never let me down.
Would love to see the measurements and ratios on screen as well
"If I wanted a dirty martini, I'd just go swim in the ocean." OMG YES.
I love the opinionated bartenders about stirring and gin. Cocktail snobs are THE BEST.
any snob is a sad person
The fact that they're wrong is beside the point.
@donmagulon we're actually quite happy because we aren't drinking dog water!
That tiki martini looks insane and I need it
This made me want to try a martini haha I love the way the paradise lost one was served that’s so cute and keeps it cold
There's the idea that Bond does his martini shaken so it is diluted and he can stay sharp while working
More dilution doesn't mean less alcohol
@@aarontwisted951 But it will change how quickly you get drunk if it's diluted. He can take a sip of diluted alcohol and he won't be effected as soon.
@@aarontwisted951 hes sipping part of the cocktail while observing the area/looking for his target, also if the shaker ends up containing more liquid than fits in the martini glass there would be less alcohol even if he knocked it back
@@chillermiller3565the shaker won't if the drink is made properly. The reason is because there's more water in the drink, and if you stay hydrated, you are not as drunk for as long
@@AmyBluesoul He doesn't even finish it, then? So basically Bond doesn't care about enjoying his drink, just makes sure he seems to be enjoying it while working.
Thank you for introducing me to this amazing range of Martinis! That would be one epic night on the tiles to bar hop between these inventive bartenders & mixologists!
I'm going with the japanese martini for sure!
I love the Japanese bartender!
Tiki bar represent!
Tiki enthusiast is it's own subculture, it over laps with surf, punk and rockabilly any more. lol
6:41 Preach it, sister... 👌
You’re assuming I’m drunk then to taste them and not to get hammered
she's so deadpan and she's mother for that
Really enjoyed these, even if I’d never make some of them. I’m a 15:1 ratio fan myself and kind of err towards direct martini (mix it in a container and keep it in the freezer overnight - dilution is over rated). Great film!
The craft guy is spot on in most of what he says, though I much prefer a 3-1 ratio. The key to the martini really is chilling everything in advance in the freezer to maximise coldness and minimising dilution. The drink is all about a bracing hit of interplay between the botanicals in the gin and the vermouth.
Thank you for another episode, love these!!
I might be bias as an Asian but I would prefer the Japanese martini. It's significantly more diluted than a traditional martini so it's easier for me to drink
I cannot help but notice one of his teeth stands out when he's talking lol
Takuma rocking that armoury safari jacket. so nice
I'm gonna like this series for sure 😅
Im 3:42 in and that club martini. I understand bit it gives me the fear
I wanna see them try a pina colada or a bloody mary next
Never pour out vermouth. If you only want a tiny bit of vermouth in a martini, use an aerosol spray.
It's sticky and will clog at the worst time and be impossible ever to get clean. Use a dasher if you're that precise about it.
Everyone here has their own method, but the Japanese guy makes the best cocktail.
I’m going to guess it’s too diluted for some but looks amazing to me
5:02 bro put concepts of lemon into the drink
I love these, more please!
Japan for the win, as always.
Love this! So many interesting variants, though I do adore my gin 😊
Love that video format
Respect to these Martini Samurai!
The overdilution is the reason James Bond orders it shaken. He wants to be less drunk than people think he is.
💯 I always thought the same!
❤
James Bonds famous "shaken, not stirred" drink is a Vesper (oftentimes referred to as a Vesper martini), which is an entirely different drink.
I agree with the first guy, there's a reason why Bond has to specify "shaken", because it's not the normal practice to do so. It was a weird quirk of the author and while it sounds cool I have to go with the consensus that the drink is better stirred.
Whenever I make a Vesper I do shake it though, it's the author's recipe and he intended it to be shaken, so I do it in the spirit of the novels.
It is all vodka. This is a glass of chilled vodka! 😂😂😂
The lack of Plymouth Gin in this video is disturbing.
Definitely looks delicious
1:32 I heard a learned conversation regarding this issue. One theory was that he (James Bond) was asking for the martinis “shaken, not stirred” because he wanted the ice chips in the drink to dilute it a bit-to help keep his edge. As he is fictional, and his creator long dead, we will never truly know, but it sounds like the sort of thing Sir Arthur Conan Doyle might have done.🤗
Yes. His character is basically an alcoholic and he wanted some dilution.
"it sounds like the sort of thing Sir Arthur Conan Doyle might have done" maybe so but he definitely was not the author of any James Bond novel
I think the more logical explanation is that Ian Fleming (the author) did not drink hard liquor and just had no clue what he was talking about.
@@fuzzzone He was a heavy drinker, estimated at a bottle of gin a day.
12:28 I got u lady, espresso martini is not the way, ever
I love the neighbourhood bartender saying go swim in the ocean for a dirty martini is legit. That's how I make my dirty martinis, it's just ocean brine and i love them
The "experimental bartender" put on a real show there (better than the "flair bartender IMHO." I think that's a nice plus. I have tended towards vodka martinis, but now I think I will give gin another try, perhaps with the Monkey 47 brand.
Love this series!
was wondering when the next in the series would be, cant wait for the next
"11 bartenders make a shaken martini."
Rings over hygienic gloves ? What exactly was the purpose ?
Im thinking he probably had a cut or something and a glove was the easiest way to cover it up
@@haleecassidy1970 that doesn't exactly explain the rings
why is youtube asking me to rate your comment
@@marekochotnyI’d bet he’s only doing it for the look but maybe he’s using the rings like he would sleeve garters. Maybe the rings help keep the gloves super tight on his fingers.
hes experimenting duh
Classic only with Gin
Blue cheese stuffed olives is a must for me
I love Gibsons. I make them all the time
1:33 “Fold in the cheese” iykyk 😏
The tikki bar eyebrows I can't 😭😭😭😭
Gibson boy here 🍸
I don’t drink or enjoy alcohol but did enjoy this whole video.
great 1 . thank you
I wish I could find the credits with the bartenders names
🤔The subtitles didn't help?😉
I had a flair bartender tell me he could make pouring water look cool.
Sums up everything wrong with flair bartenders
I'm big on dirty martinis. We keep a variety of different pickled items around to mix it up. My favorite is with caper berries.
5:02 - how much difference does that actually make? Surely it can't be much, it's a tiny piece of lemon waved a foot above the glass for a couple of seconds
this is so cool!!
I know it's not popular, but I love the "Perfect" Martini, where it's a more classic level of "Wet", but the vermouth is split dry and sweet. mmm!
6:41 was me whenever someone made it with vodka
i'm curious what is the type of matcha used for infusion in the gin
the best gin is the last one for me , Tanqueray Ten (more citrucy). As a vermouth, I use a genovese aromatised wine : Corrichinato (has some bitterness). I like a 6 to 1.5 ratio. I also like to use a grapefruit aromatised vodka in a different recipe : 4.5 gin, 1.5 vodka, 1.5 Noilly-Prat.
I learned I have very strong olive opinions. And a very strong gin v vodka opinions.
Watching this like i know what they're talking about and that i dont hate alcohol
The Japanese bartender nailed it.
Just say you want chilled vodka in a glass
Laura Royer looks like a strict school principal
Oh, I need MikeMGTV to react to this
Did she say “coach-ey”??
And “Noley” 😂
@@TheAlgomaloyeah. Oh well.
People talk about ‘bruising’ the juniper by shaking gin. This makes no sense to me chemically. The compounds and aldehydes in the juniper berries (and other infusion elements) have been suspended in an alcohol solution. Shaking (to my knowledge) cannot alter those compounds, which are what we in fact perceive as taste. So what does ‘bruising’ mean, if anything?
I ordered a vodka dirty martini with a blue cheese olive in it and my fiancé gagged at it lmao I love them tho
The first dude didn't get the "dry" thing... Dry means less sugary, and, given dry vermouth has more sugar than plain dry gin, putting more vermouth makes the martini less dry in the end
I’m sure he knows, he’s just being funny
Japanese bartenders are so f*cking cool.
This serie is becoming one of my favorite on Epicurious
so interesting