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The Chapters are a little screwy on this one: the "Tasting Notes" chapter of "Harry's Midnight Snack" don't end when the next cocktail begins; there's no "Bushwick" chapter. Just in case you wanna remedy that 👌 Merry Christmas!
Enjoying the cutaway to Marius in the new studio! It makes the interaction more fun and he's more than a voice coming from somewhere beyond the clouds!
Thanks for the recipes. Just to avoid confusion. As Shannon Mustipher notes: "Blackstrap rum referred to rum originally made from a grade of molasses that had almost no sugar left after the sugarcane juice was boiled three times. The molasses left behind after the boiling process was darker and more bitter than regular molasses." "Blackstrap" molasses is no longer used in commercial rum production. Cruzan's "Blackstrap" rum is a lightly aged column stilled rum distilled from the same grades of molasses that other rums are made from that achieves its subsequent color and flavor with the addition of caramel and molasses flavoring. So when a recipe calls for "a blackstrap rum" don't bother searching out other "blackstap"rums. The recipe is calling specifically for Cruzan Blackstrap. Now if you want to get creative with your cocktails try using your favorite rum with a bit of simple syrup to which you have added some molasses. Smugglers Cove has a nice recipe for this.
Great video with interesting cocktail. Love the Marius-cam, maybe try to find a way to put the camera in a similar position as the main cam, but still out of frame? Maybe just above the the master shot? 🤔
American Trilogy is one of my all-time favorite cocktails. It was one of the first cocktails I ever learned how to make--using the Julian Cox program my bar manager put me on to, but the first time I made it I didn't like it at all. Shortly after, I purchased REGARDING COCKTAILS and it was like the world was opened to me. The second one was sharper, brighter, and more complex--and all I did different was the club soda. This experience taught me the importance of paying attention to the small details in each drink, and that sometimes, a seemingly meaningless adjustment can actually drastically improve a drink.
Okay, you know why I agree with these selections and why they should be touted more? Because I liked every single one!!! That is rare in the cocktail videos. Tasty! I would order every single one. The profiles I like in a drink. Cheer teacher! 🥂
What a great video! I now keep recipe cards next to my bar's Google Hub just so I can write down new recipes. Wrote down Harry's Midnight Snack! Thanks for the video, gents! Love the production value and seeing more of the 'reserve' shelves.
For stirred cocktails I really like using a digital thermometer and then I stir the drink to a specific temperature that matches up to the dilution I like. 25F seems to be a good baseline for a lot of drinks. Credit to Jennifer Colliau from the Interval in SF for that tip
The same could be said for the midnight stinger, which ironically enough I learnt from your video where I learnt about Harry's Midnight Snack. I think the midnight stinger is what Sam Ross should be remembered for as opposed to the penicillin. It's that good.
I still don't know how to feel about the American Trilogy. I tried it twice at Dutch Kills and the first time it was so strong, but the second time was more enjoyable (different bartenders made them). Not sure which version is closest to what it's supposed to be.
The Harry's Midnight snack appears to be a riff on Fred Yarm of Cocktail Virgin's Fernet Alexander with the addition of orange and salt, and Fred's drink was itself a riff on the original bittered up Alexander template; the Campari Alexander from Houston's Anvil Bar, dating back to the mid 2000's. Will have to give this variant a go, but definitely check out Anvil's original masterstroke.
not sure if you were referencing my comment on one of your latest videoes about lazzaroni vs luxardo but either way im glad it's its an idea that you came across! i swear by lazzaronis maraschino
@TheEducatedBarfly the video description got also translated horribly. In therms of video transcription I can't say yet, since I haven't watched it with sub titles.
Get 50% off your first order of CookUnity meals - go to cookunity.com/barfly and use my code BARFLY at checkout to try them out for yourself! Thanks to CookUnity for sponsoring this video!
The Chapters are a little screwy on this one: the "Tasting Notes" chapter of "Harry's Midnight Snack" don't end when the next cocktail begins; there's no "Bushwick" chapter.
Just in case you wanna remedy that 👌
Merry Christmas!
Enjoying the cutaway to Marius in the new studio! It makes the interaction more fun and he's more than a voice coming from somewhere beyond the clouds!
The new video angles are great 😂
Absolutely LOVED seeing Marius in this video! You guys gotta highlight the DUO of this production more. Gives it depth and charm!
Thanks for the recipes. Just to avoid confusion. As Shannon Mustipher notes: "Blackstrap rum referred to rum originally made from a grade of molasses that had almost no sugar left after the sugarcane juice was boiled three times. The molasses left behind after the boiling process was darker and more bitter than regular molasses." "Blackstrap" molasses is no longer used in commercial rum production. Cruzan's "Blackstrap" rum is a lightly aged column stilled rum distilled from the same grades of molasses that other rums are made from that achieves its subsequent color and flavor with the addition of caramel and molasses flavoring. So when a recipe calls for "a blackstrap rum" don't bother searching out other "blackstap"rums. The recipe is calling specifically for Cruzan Blackstrap.
Now if you want to get creative with your cocktails try using your favorite rum with a bit of simple syrup to which you have added some molasses. Smugglers Cove has a nice recipe for this.
More of this kind of content!! So valuable.
Great video with interesting cocktail. Love the Marius-cam, maybe try to find a way to put the camera in a similar position as the main cam, but still out of frame? Maybe just above the the master shot? 🤔
American Trilogy is one of my all-time favorite cocktails. It was one of the first cocktails I ever learned how to make--using the Julian Cox program my bar manager put me on to, but the first time I made it I didn't like it at all. Shortly after, I purchased REGARDING COCKTAILS and it was like the world was opened to me. The second one was sharper, brighter, and more complex--and all I did different was the club soda. This experience taught me the importance of paying attention to the small details in each drink, and that sometimes, a seemingly meaningless adjustment can actually drastically improve a drink.
Okay, you know why I agree with these selections and why they should be touted more? Because I liked every single one!!! That is rare in the cocktail videos. Tasty! I would order every single one. The profiles I like in a drink. Cheer teacher! 🥂
What a great video! I now keep recipe cards next to my bar's Google Hub just so I can write down new recipes. Wrote down Harry's Midnight Snack! Thanks for the video, gents! Love the production value and seeing more of the 'reserve' shelves.
I save them here.
For stirred cocktails I really like using a digital thermometer and then I stir the drink to a specific temperature that matches up to the dilution I like. 25F seems to be a good baseline for a lot of drinks.
Credit to Jennifer Colliau from the Interval in SF for that tip
Excellent. These all look great!
I'll have to try that other maraschino because the Luxardo is still a deal breaker for me.
The same could be said for the midnight stinger, which ironically enough I learnt from your video where I learnt about Harry's Midnight Snack. I think the midnight stinger is what Sam Ross should be remembered for as opposed to the penicillin. It's that good.
I still don't know how to feel about the American Trilogy. I tried it twice at Dutch Kills and the first time it was so strong, but the second time was more enjoyable (different bartenders made them). Not sure which version is closest to what it's supposed to be.
That American Trilogy sounds really good.
19:17 Edit team is cookin
Is there a standard dilution for cocktails? Like is it 1/3 of the cocktail should be diluted water?
Marius cam is my fav! 🧡
The Harry's Midnight snack appears to be a riff on Fred Yarm of Cocktail Virgin's Fernet Alexander with the addition of orange and salt, and Fred's drink was itself a riff on the original bittered up Alexander template; the Campari Alexander from Houston's Anvil Bar, dating back to the mid 2000's. Will have to give this variant a go, but definitely check out Anvil's original masterstroke.
Definitely will check out all of t he m
You should elaborate more on the specifics of “stirring down to equilibrium”.
Stirring the cocktail to below the freezing point of water
17:12 you had to download your response 😂 lol great video
Any idea when the pre order bitters will be able to ship?
very soon, we had a little delay in production but they're are transit to us and should be going out soon!
not sure if you were referencing my comment on one of your latest videoes about lazzaroni vs luxardo but either way im glad it's its an idea that you came across! i swear by lazzaronis maraschino
I feel called out for calling you out about the sugar 🤭
Is that the first time Marius is on camera?
He’s been on several times before
@ my powers of observation continue to serve me well
@@jacklauder8226 don’t worry so far he just jumped in once in a while for a quick taste. That Marius cam is new
No, but i think that’s the first behind the camera look in at the legend himself
@ that sounds about right, actually
When do the new coupe glasses drop?
Soon young grasshopper
Portlandia has ruined the word cacao for me forever
Do more viewer created cocktails!
75 ml is not a quarter ounce! Out by a factor of 10
7.5ml is a quarter ounce lol. Missing decimal point, honest mistake
What a messily shot video
Agave is the 2nd most diverse spirit??? Think you meant tequila or mescal maybe??
No I meant Agave spirits as a category. Which includes Tequila, Mezcal, Raicilla, Bacanora and American Agave Spirit
ah man :/ I like when your camera guy does the taste testing !!!! He should make a comeback !!!'
está parecendo Renato cariani
Curious… why are we still using sugar cubes? Why not just use/make a syrup?
He likes the grit texture and that the drink evolves (sweeter) over time.
🎉🎉
oh shit 6 hours ago
💝💓💞❤️🔥💖
The auto translation of the title is horrible (German)
how is the auto dubbing?
@TheEducatedBarfly the video description got also translated horribly.
In therms of video transcription I can't say yet, since I haven't watched it with sub titles.
There's also a new feature where you can watch it with audio dubbing into several languages
The structure of the sentences is all over the place (at least for german), but in combination with the audio you kinda get what is said