I recently became a bartender at Gordon Ramsay’s restaurant in Boston, and I cannot emphasize how thankful I am with you and your channel. I am also a barista and I understand how caring about the little things make a massive difference in your craft, you care about those little things and I love it.
Congratulations on the job! Just a reminder, since Leandro doesn't say it often, but the title of the channel, "The Educated Barfly", refers to the viewer. The ongoing effort to learn new things is what's most important here, and Leandro aims to deliver on that front. Hope all goes well!
You’re tutorials are some of the most well organized and structured pieces of material on this platform… As someone that’s new to mixology, your work is very appreciated.
Greetings from a bartender at Bourbon and Branch Leandro! Been a fan of your channel for a few years now and it helped inspire me to go from hobby to profession so it’s awesome to see the Revolver covered on your channel. I must’ve made a few hundred of those things by now. If you’re ever in SF come by! Cheers!
I've made 30+ cocktails from youtube videos (many learned from you) and pencillin is by far my favorite. That and old fashioned are really the only 2 regular staples at my house. Just a big ginger fan in cocktails I guess. I stopped using the float and just do a half ounce of peaty whiskey instead. its more consistent and easier.
Duuuuuuuuuudeeee - love, looove, loooooove the new video edits- you are even more straight to the point than you usually are and it is good you can also do that and have videos that way - well done sir. You have helped me be a better home bar cocktail enthusiast - THANK YOU from Wisconsin
Man you really transformed since this channel began. You had a strange look when your channel began. You seemed depressed. You look great now! Healthy and happy.
I love the penicillin cocktail. Recently got some of the ginger syrup and tried a recipe a lot like this one. Anders Erikson has a great recipe for them as well, granted it takes more work with the fresh muddled ginger.
This is awesome. As my mixology hobby is starting to take off (and now that I've mastered quite a few of the "classics" amd making my own variations of them) I started looking at some of these newer cocktails over the last couple weeks. You must have been reading my mind, because these are all cocktails that I've heard about and wanted to try. Look forward to doing these soon.
Since he brought it up, the original bottles Sam Ross used for the Penicillin were Compass Box Asyla for the base and Peat Monster for the float. Great video as always!
Ha! The Eastside and the Greenpoint are the last two drinks I mixed for myself (and I asked myself why I don't go to them more often), so I might just have to follow right along with the rest of the video. The Ancient Mariner looks to be right up my alley after all.
"I'm gonna talk about stirred cocktails!" *immediately mixes a shaken cocktail* ;) srsly, though, these are excellent suggestions, and I'm looking forward to trying them out!
Penicillin is the first cocktail I ever made, after never having anything to offer guests then beer and scotch. Figured I'd find something I could make with scotch. Then after enjoying it and the making and offering it to guests. Took of on my cocktail journey, now I rarely drink beer, sometimes scotch, mostly cocktails of all variety!
These aren't the Gin Gin specs I like, will def try yours! 2oz Esme Gin 3/4oz Lime Juice 1/2oz ginger infused simple syrup 8-10 mint leaves Top with Goslings ginger beer
I have a twist on the eastside, where the ingredients are basically the same, using Hendrick's, strained into a collins/highball glass with ice, topped with fever tree elderflower tonic.
@@scottboyle4596 Can't say I have. I do enjoy the standard bourbon whisky sour with egg white, but I'm happy with Penicillin with candid ginger on a toothpick instead of the thick foam.
I was dying watching the Eastside, I have a drink on my list where I'm at and it's a French 75 using a cucumber mint syrup, garnished exactly the same way. So similar!
Love this ! Can you make a video of doing a bunch of Cognac cocktails? my friends are always asking me for some and I pretty much only know the Sidecar lol
If you like a Sidecar but want something more herbal and complex, I'd suggest the Champs-Élysées. A couple of other classics that you can never go wrong with are Vieux Carré and 12 Mile Limit. Then you have the oddly named Jerry Thomas classics the Coffee Cocktail (which has no coffee) and the Japanese Cocktail (which has no connection to Japan). If you're in a tiki mood, the Fog Cutter is one of the best around and happens to feature Cognac. And if that isn't decadent enough for you and you're still awake after all that, there's always the Brandy Alexander. Cheers!
The 'Trophy Room' from Disney's Club 33 has bourbon and cognac in it. I made a variation swapping Cynar with Campari and simple syrup. Was delicious. Highly suggest this one.
I still have not made and East Side, I am not a huge fan on Cucumbers so never really have them on hand. But I think my Mother in Law is actually growing some...so I might have to make this happen.
🙌🏻❤️ for bringing up the Eastside: this, the Southside (😍), and the Jasmine I feel are great ways to “tricking” people into exploring gin. Also, though I’m not really drinking anymore, I still use do slappy-poo and crushy-pants when I’m putting my mint in my iced tea. The. Best. Thank you sir. 🙏🏻
Usually don't have any problem substituting named labels in cocktails, but the Revolver is one that I insist uses Bulleit. Ya know, revolver, bullet, come on.
Why do you muddle mint in when you end up shaking the drink after? Doesn’t shaking it with the cubes of ice muddle the mint? I have no experience bartending or making drinks at all just curious.
I love the idea of using an atomizer for your Laphroaig in the Penicillin. Curious, though, why you used ginger syrup rather than muddling ginger? Is that just cleaner, or was that how the drink was originally written?
Help Leandro. I tend to over-muddle mint when I am muddling mint + a solid ingredient (cucumber, lime wedges, etc). I feel the need to press down to hard to extract flavors from the solid items; this causes me to pull out bitter notes in the mint leaves. When i press more gently, I feel I am leaving too much solid item flavor in the spent husk. Any suggestions?
Concerning Revolver cocktail i have heard that using a match will bring orange oil but also all the sulphur that is in the match head IN THE COCKTAIL. Isn't it better to use a lighter to avoid that ?
do you find that it's better to do a slappy pants before a crushy poo or a crushy poo before a slappy pants... I think you did it both ways in this video.
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Today's episode is sponsored by Trade Coffee! if you'd like a special discount go to drinktrade.com/barfly for 30 bucks off your first order!
I recently became a bartender at Gordon Ramsay’s restaurant in Boston, and I cannot emphasize how thankful I am with you and your channel. I am also a barista and I understand how caring about the little things make a massive difference in your craft, you care about those little things and I love it.
Congratulations on the job! Just a reminder, since Leandro doesn't say it often, but the title of the channel, "The Educated Barfly", refers to the viewer. The ongoing effort to learn new things is what's most important here, and Leandro aims to deliver on that front.
Hope all goes well!
Did I hear you say “our favourite gin”? 🎉😊🙏 2:18
Yep. One of for sure
You’re tutorials are some of the most well organized and structured pieces of material on this platform… As someone that’s new to mixology, your work is very appreciated.
Thank you very much for the kind words and thanks for the support!
Greetings from a bartender at Bourbon and Branch Leandro! Been a fan of your channel for a few years now and it helped inspire me to go from hobby to profession so it’s awesome to see the Revolver covered on your channel. I must’ve made a few hundred of those things by now. If you’re ever in SF come by! Cheers!
Definitely will stop by next time I’m up there! Thanks for the support!
I always like to see you make cocktails that you like. This was a goldmine.
I've made 30+ cocktails from youtube videos (many learned from you) and pencillin is by far my favorite. That and old fashioned are really the only 2 regular staples at my house. Just a big ginger fan in cocktails I guess. I stopped using the float and just do a half ounce of peaty whiskey instead. its more consistent and easier.
I love the way your chef's kiss blew the lemon peel garnish from the Greenpoint
Duuuuuuuuuudeeee - love, looove, loooooove the new video edits- you are even more straight to the point than you usually are and it is good you can also do that and have videos that way - well done sir. You have helped me be a better home bar cocktail enthusiast - THANK YOU from Wisconsin
Man you really transformed since this channel began. You had a strange look when your channel began. You seemed depressed. You look great now! Healthy and happy.
Hey thanks! Appreciate that!
I love the penicillin cocktail. Recently got some of the ginger syrup and tried a recipe a lot like this one. Anders Erikson has a great recipe for them as well, granted it takes more work with the fresh muddled ginger.
This is awesome. As my mixology hobby is starting to take off (and now that I've mastered quite a few of the "classics" amd making my own variations of them) I started looking at some of these newer cocktails over the last couple weeks. You must have been reading my mind, because these are all cocktails that I've heard about and wanted to try. Look forward to doing these soon.
A great line-up of cocktails spanning a range of flavor profiles!
Since he brought it up, the original bottles Sam Ross used for the Penicillin were Compass Box Asyla for the base and Peat Monster for the float.
Great video as always!
ooh man Asyla is a bit pricy for a mixer I make so many penicillins that would kill me lol
@@dennismonk9559 Yeeeeaaahhhh I have to imagine it wasn't nearly as expensive when he first made it. What do you usually use?
@@kidyuki1 started off with JW black but I've switched to Monkey Shoulder since. I use .5 oz Wee Beastie for the Islay
Six fantastic cocktails, Leadnro every video you give us something new :)
Ha! The Eastside and the Greenpoint are the last two drinks I mixed for myself (and I asked myself why I don't go to them more often), so I might just have to follow right along with the rest of the video. The Ancient Mariner looks to be right up my alley after all.
"I'm gonna talk about stirred cocktails!"
*immediately mixes a shaken cocktail* ;)
srsly, though, these are excellent suggestions, and I'm looking forward to trying them out!
I said that I was incorporating stirred cocktails back into videos you old so and so 😂
A lot of fun homework with these great cocktails! Thanks for a great video!
Some really good drinks here, I will definitely be making these soon!
after a bad experience with flaming shots at a bar years ago, nice to see a safer showy fire drink. def gonna incorporate that one
Crushy-poo gets me every time
Penicillin is the first cocktail I ever made, after never having anything to offer guests then beer and scotch.
Figured I'd find something I could make with scotch. Then after enjoying it and the making and offering it to guests. Took of on my cocktail journey, now I rarely drink beer, sometimes scotch, mostly cocktails of all variety!
These aren't the Gin Gin specs I like, will def try yours!
2oz Esme Gin
3/4oz Lime Juice
1/2oz ginger infused simple syrup
8-10 mint leaves
Top with Goslings ginger beer
I have a twist on the eastside, where the ingredients are basically the same, using Hendrick's, strained into a collins/highball glass with ice, topped with fever tree elderflower tonic.
Dude, now that's awesome, you just got another subscriber my friend! Woohoo
Got to say I love the Penicillin, a favourite of mine. It's a bit of work with the ginger syrup that I don't use for anything else though.
Since it is essentially a scotch sour, have you tried an egg white with it? The foam would seem to be a natural base for the Laphroaig
@@scottboyle4596 Can't say I have. I do enjoy the standard bourbon whisky sour with egg white, but I'm happy with Penicillin with candid ginger on a toothpick instead of the thick foam.
They are classics for a reason. 👍
Nice shout out to STB for the Threefold Gin.
😁
Slappypoo Crushypants was the name of my Primus cover band
Some of these look really good. I'll be trying them soon.
This was really well done. I’m excited to try each of these!
I was dying watching the Eastside, I have a drink on my list where I'm at and it's a French 75 using a cucumber mint syrup, garnished exactly the same way. So similar!
So love that revolver!🍸
Stirred cocktails are the best!
What was that pre batched shot that you guys did at Cole’s? I can’t find the video where you mentioned it
Love this ! Can you make a video of doing a bunch of Cognac cocktails? my friends are always asking me for some and I pretty much only know the Sidecar lol
Sazerac with cognac!
If you like a Sidecar but want something more herbal and complex, I'd suggest the Champs-Élysées. A couple of other classics that you can never go wrong with are Vieux Carré and 12 Mile Limit. Then you have the oddly named Jerry Thomas classics the Coffee Cocktail (which has no coffee) and the Japanese Cocktail (which has no connection to Japan). If you're in a tiki mood, the Fog Cutter is one of the best around and happens to feature Cognac. And if that isn't decadent enough for you and you're still awake after all that, there's always the Brandy Alexander. Cheers!
The 'Trophy Room' from Disney's Club 33 has bourbon and cognac in it. I made a variation swapping Cynar with Campari and simple syrup. Was delicious. Highly suggest this one.
I love the Revolver, such an easy drinker!
Penicillin is one of my faves. I'm a peathead so float a heavy 1/4 oz.
👏👏👏👏 just found your channel the other day and I must say Ser, it's fan-tastic 🍸You will help me get back on track and learn a lot in the process
Thanks! Glad you’re digging it!
I still have not made and East Side, I am not a huge fan on Cucumbers so never really have them on hand. But I think my Mother in Law is actually growing some...so I might have to make this happen.
Crazy how most of these classic cocktails are still in such mint condition haha
🙌🏻❤️ for bringing up the Eastside: this, the Southside (😍), and the Jasmine I feel are great ways to “tricking” people into exploring gin.
Also, though I’m not really drinking anymore, I still use do slappy-poo and crushy-pants when I’m putting my mint in my iced tea. The. Best. Thank you sir. 🙏🏻
Stirred and classic is the only cocktails I make😂 I'm a fancy man
For the revolver is it ok to light the orange peel with a Bic or will it give a weird flavor?
Penicillin was definitely specced with Asyla, and I think Lagavulin for the float.
Monkey Shoulder would be delicious, albeit a bit richer.
Really excellent video!
Thanks!
Great video, gonna try a couple of m them this weekend. =D . Since tou mentioned vodka was king at a point, would you be willing to do a vodka series?
Usually don't have any problem substituting named labels in cocktails, but the Revolver is one that I insist uses Bulleit. Ya know, revolver, bullet, come on.
You should do an episode where you list your favorite 2oz, ¾oz, ¾oz cocktails.
Brilliant 👏
Glad to know I’m not the only one who’s been through a Manhattan variation phase (currently still in mine)
Can you make a video on all of the essential alcohols and tools you would need to start a bar at home?
I have a series of videos coming out to address this
Why do you muddle mint in when you end up shaking the drink after? Doesn’t shaking it with the cubes of ice muddle the mint? I have no experience bartending or making drinks at all just curious.
No it does not. We tested this. Pressing you mint is mandatory to get the flavor into your drink
Maybe the gin gin mule was inspired by one cocktail from the Savoy book: the "playing fields" that call for a teaspoon of mint liqueur... 🤔
Hi, the gadget you use for your lime juice, where can i purchase one or where did you get yours? (brand name) whats it called?
I
I love the idea of using an atomizer for your Laphroaig in the Penicillin. Curious, though, why you used ginger syrup rather than muddling ginger? Is that just cleaner, or was that how the drink was originally written?
You wont get the same spice flavor by muddling ginger also the flavor will be inconsistent
What’s the name of your lime sqeezer sir? Where can I buy it?
Are you supposed to keep vermouth in the refrigerator after opening? Or can it be stored in a bar/pantry?
Vermouth needs to be stored in the fridge where it’ll stay good for at least 3 months for freshest quality but I’ve pushed bottles to 6 months before
@@TheEducatedBarfly Thank you!! Appreciate the videos!
Help Leandro. I tend to over-muddle mint when I am muddling mint + a solid ingredient (cucumber, lime wedges, etc). I feel the need to press down to hard to extract flavors from the solid items; this causes me to pull out bitter notes in the mint leaves. When i press more gently, I feel I am leaving too much solid item flavor in the spent husk. Any suggestions?
The only two that sound interesting are the Greenpoint and the Penicillin, which I've had and is basically a more interesting Rusty Nail.
I might have to reach for a Revolver
Concerning Revolver cocktail i have heard that using a match will bring orange oil but also all the sulphur that is in the match head IN THE COCKTAIL. Isn't it better to use a lighter to avoid that ?
If you allow the match to burn a second or so the sulphur burns off so it’s not really an issue. The same could be said for the butane in the lighter
@@TheEducatedBarfly Thanks a lot for your answer
Can the green point work with green chartreuse and a little simple or honey syrup? Maybe just a quarter ounce?
Honestly I think that could be overly sweet buuut it all depends on execution. Sounds like you have some testing to do :)
@@TheEducatedBarfly i love green chartreuse so much it may honestly be fine woth just that. Definitely going to try it tomorrow!!
I love to just make the cocktail with 2oz of laphroaig...then top with laphroaig
😂 very punk rock
I was thinking similar... but cheaper. Maybe the blended whiskey could be something like Islay Mist?
@@GeeScottJay johnnie walker double black could work too
do you find that it's better to do a slappy pants before a crushy poo or a crushy poo before a slappy pants... I think you did it both ways in this video.
🤔
Not gonna lie, I thought for a second he was grabbing a potato instead of a lemon for a little potato twist
I mostly make stirred cocktails....mainly because I am always afraid i'm gonna wake my kid up when shaking a cocktail. or I'm being lazy.
Behind the stick?
Insider talk for being behind a bar or working in a bar
@@TheEducatedBarfly im watching your Master The Classics: Corpse Reviver #1 and my how we've changed!!! great stuff!!!!!
@@TheEducatedBarfly Thanks, enjoy your videos!!!
Lets goooooo
What up with the weird compression on the audio? Sounds like a bad MP3.
Hey, i know I might be a rookie with this but didn’t you say you were going to stir that first drink? You definitely had a shaker…
No I said that I would be incorporating stirred cocktails in the video after a long hiatus