@@pacificcoastpiper3949 it gets a thicker foam but I never have trouble making a foam so it’s unnecessary. Plus I find it counter intuitive to shake without ice with warm hands after the drink has just been chilled.
Sours are probably my favorite cocktail family. At my old gig, for shits & giggles, I made a different sour for every spirit I had on the bar. The most surprisingly delicious was the Kahlua Sour. Loved it! 🥃 ☕️
I like that... coffee sour hey? I'll give it a shot! The sour family is great - so flexible and easy to get creative..
4 ปีที่แล้ว +4
I do with borghetti. Adding some vodka for balancing the alcohol. And in this case with lemon. If instead I add a bit of dark rum, use lime... So smooth... :)
A lesser-known Pisco cocktail that I enjoy is the Cuzco Fizz from Beachbum Berry: - 5 green grapes - 3/4 oz lime juice - 2 oz Pisco - 1 oz St-Germain Muddle the grapes. Shake with ice and strain into a rocks glass with fresh ice and top with about 1/2 oz of club soda.
These videos are just getting better and better. Love the ingredients in the corner, love that you taste each right after, and of course, love the straight to the point content.
I love pisco sours and have been drinking them for years. I recently tried the "Cucumber Salt & Smoke" which is exactly like a pisco sour except you substitute 1 oz of mezcal for 1 oz of pisco. So a split base sour cocktail. It was AMAZING. Give this a try when you have the time. I might never have a 'normal' pisco sour again.
Interestingly enough I found 2 of your videos on sours as I was trying to decide what cocktail to make this evening. 3 of these are go-to drinks for me, Pisco, Whiskey and Amaretto. I've never tried Aperol or Midori sours but I will have to now. And thanks to your video this was the first time I actually made a sour (Whiskey) at home. It turned out great!
Literally just bought my first ever bottle of Midori yesterday (never been a big melon fan) so this is perfect timing. Gonna go make this sour right now.
Marie D, I make that same mix but add overproof rum to bring up the ABV of the whole cocktail. When well chilled the overproof disappears into the drink. Great for the summer, but it sneaks up on you 😂
An overhead camera would have been nice. When you filmed the Aperol sour we didn't get to see the drops of Pechaud's bitters on top and a quick glimpse of it would be nice. Cant wait for the *KAT CAM* either. PS: I would have liked to see sours at the end with the foam fully developed and settled out!
Hey Steve. You just recommended this video to me on your whiskey video because I like sweet cocktails 🍹 🍸. Well I’ve mentioned egg whites not my thing but may just have to give it a try. The aperol sour I may not like re:not a gin lover and here’s that egg white again🤦♀️😂. Now I love midori. Steve. You are killing me with the egg white 😮. Now I’ve had amaretto sours and liked them but the bartenders did not put egg white. 🤷🏻♀️. Never heard of Pisco much less Pisco sour. Gonna look it up. 5 cocktails all with egg whites. One of these days I will try. Thanks so much for these suggestions and see you next video.
I made the whiskey sour and the Aperol sour last night and both were delicious. Tonight onto the Midori sour! I Also bought a bottle of Luxado Sangue Morlacco cherry liquer and I'm going to try a sour with this and bourbon. Thanks for the great videos.
Hey Steve! Great vid as always Pisco sour might be the national drink of Perú but Chilcano is the most popular because is so easy to make. It's built in a highball glass, lots of ice, 1 1/2 or 2oz of pisco (depending on how strong you want it), 1/2 of lime and fill with ginger ale. The great thing about this drink it's that you can add everything that comes to mind and it will probably pair well: passion fruit, mango, strawberrys, lemongrass, you name it. Hope you make it one day :)
Spraying the bitters rather than dropping them in is a savy move. Amaretto sour has definitely been a go of mine but I love every single one of these cocktails. Cheers!
Great videos before Steve....now amazingly better ones ...sort of compilation of champagne prosecco and today sour family plus my favorite one pisco sour from Peru !!your the best one !!my fav channel !!waiting fornmore!!
Steve with pisco: -Pisco chilcano 2oz Pisco quebranta or flavored style 1oz. Lemon juice Add ginger ale All direct to the glass with ice and a lemon shell as garnish. -Machupicchu 3oz. Pisco 1oz. Grenadine 1oz. Mint cream 4oz Orange juice All ingredients layered in a talled glass with ice showing from bottom to top red,orange and green color. No garnish and attetion with densities!!! -Cuzco 2oz pisco 1oz. Aperol 3/4oz. Simple syrup 4oz. Lime juice/grapefruit juice Shake all ingredients and garnish with lemon twist -pisco punch 2 oz. Pisco Italia 2oz lemon juice 2oz orange juice 2oz pineapple juice All ingredients shake and serve una rock glass ;garnish with a piece pineapple and topped with a brut champagne -Algarrobina 2oz pisco quebranta 2 oz algarrobina*** 1ozsimple syrup One egg yolk 4ozmilk All ingredients shake served in hurricane glass to with cinnamon ***algarrobina is a traditional sweet syrup from a Peruvian tree...can be replaced with pouteria lucuma or cherimoya . Let me know, how can I help you steve!!!
Sours are our go to as well (cocktail making only being new to us since this year and needing a hobby to make up for 2020 being nuts) raspberry gin sours have been a great find. The Charlie Chaplin is a great Sloe Gin sour as well.
Haha, thanks mate.. some will argue that you should also strain to remove ice shards and that I'm doing it all wrong... but I find that with big solid cubes like I use, they don't really shard... if you have cheaper / smaller / homemade cubes, they will probably shard easier..
Suggestion for the future, a shot from above please? Sort of "bird's eye view"? That would be great! And a close up of the bottles you use so it's possible to read the full label? That would be really really helpful! Especially for me with bad eyesight. Thank you so much for posting your videos!
Cheers for the feedback Sandy - I was only just saying to Kat that we need to lift the second camera... would look so much better being able to see the bitters hit the drink!
@@StevetheBartender_ yes that is a very good idea! Kind regards and best wishes to you and your dear wife 💓! It's lovely to see you look at her and smile! Have a great day and stay safe and healthy and happy!
My favorite is probably the Amaretto sour, but the bartender that makes it for me when I'm out also puts in a few drops of Angostura Bitters, which has become my preference.
You should try a “Chilcano”. It’s a really popular drink in peru. This is how i make it: 2oz pisco, 0.5oz freshly squeezed lime juice, 2 dashes of bitters. shake all the ingredients and pour on a glass with ice. finally, top with ginger ale (should be about 2-3oz). enjoy!
Great video as usual, man. If looking for another pisco cocktail, I recommend giving Pisces Rising a try. A really great, fresh and somewhat fruity/floral cocktail. 45ml pisco 15ml sherry (prefably manzanilla sherry) 15ml lemon juice 15ml grapefruit juice 15ml simple syrup 1 barspoon (about 5ml) peach liqueur (makes a huge difference) 2 dash celery bitter Top with some soda water
We are planning a trip to Lima sometime late 2021/22. I have been researching it and the Pisco sour comes up EVERYWHERE. I have every intention of trying is many times and since I usually prefer my spirits neat, I'm sure there will be a fair amount of pisco taken in that way too.
Steve, I love your channel. I am a huge fan of pisco, although I live in Seattle. The rivalry between Chile and Peru is legend when it comes to pisco, and dozens of ratios and combos. However I, like you, wanted something different on occasion. Try a Pisco Daisy. Muddle a strawberry or a few blueberries, add 1.5ml pisco, .5 dry Curasau, .25ml dry vermouth and .5 simple. (Adjust to taste i prefer less sweet) you can top with soda, I don't. This makes an AMAZING punch, just batch it up and leave the soda on the side. Enjoy!
I can suggest I nice cocktail I had with pisco is called, Santiago Sour, is basically a variation of the New York sour, but using pisco; since both are made out of grapes is a nice combination and if you use a clear pisco the color look really nice due to the contrast
Steve, in Chile one of the most popular cocktails is piscola. That is almost the national drink (pisco sour being THE national drink). It is a simple mix of pisco and coke. Enjoy!
Hi I'm from Chile!, here's the classic one 🤣: old fashioned glass + 2 ice cubes + 3 to 4 oz of pisco 👹 + cola drink to the top, not a cocktail but amazing for drinking all night 🥃 🎊 🕺but I think you need a different pisco 😞. You have an amazing channel! 👌🏼
Great episode and a nice reference to the Pisco story (which is 100% Peruvian, just as FYI there is a city named “Pisco” in Peru where the spirit was birth). It will be great if you do a whole episode of Pisco cocktails: pisco sour, passion fruit sour, chicha morada sour, chilcano, el capitan (Peruvian Manhattan), Machu Picchu, Pisco Punch, and more!
Nice video !! About pisco i would recommend you to try a couple of popular cocktails in Perú. The first one is called “Captain” ( 45 mL pisco, 30 mL sweet vermut , 2 dashes of Angostura bitters) and the second one is called “Chilcano” (30 ml de pisco, 15ml of lime juice, pour that into a collins glass with ice, and complete it with ginger ale… I mix ginger ale and ginger beer ti give it some spice notes). For the Chilcano i would recomend a "Torontel" grape pisco, as for the "Capitan" a "Negra Criolla" grape.
I think it would add a huge amount of production value if you had a downward-facing camera above your hands for when you're decorating the tops of the drinks since we never get to see!
Haha best line “I think my wife’s driving tonight... “ Out of all of them, my fave is by far the Midori sour! Great episode as always brother! 🙌🏼 Well done Kat for driving home 😜
Good stuff. I'm a big fan of the whiskey kick in the amaretto sour, preferably with a overproof bourbon to cut through the sweet liqeuer. Sours and their variants are an endless delight. I've been making a lot of Clover Clubs lately with an inexhaustible raspberry harvest in the yard. That Aperol sour looks like a one-up replacement now that the snow has finally landed on the bushes.
Realize the pisco sour is the go-to usage of Pisco in cocktails - but would love to see some more usage of pisco! (Similarly would love to see some more non-caipiriania uses for cachaca.)
If you're looking for more pisco drinks, try the Maracuya Sour. It's a great summer drink. 2 oz pisco, 1 oz passionfruit syrup, 1/2 oz lime juice, 1/2 egg white. Shake, strain.
Chilean here! Great stuff as always. In Chile, we normally do pisco sour with a 2-1-1 ratio. This is 60ml pisco, 30 ml lemon/lime, 30 ml simple syrup and egg white or aquafaba. We use Angostura bitters. In Australia, you can get some Chilean brands such as Mistral, Alto del Carmen and Mal Paso, however, they are VERY overpriced here (50-70 aud). I love pisco sour and as I posted in the facebook group, the strawberry variation is really tasty. Cheers!
Love the sour family! Whiskey and Amaretto Sours are my favorites from the ones you made, but outside of that I also love a good Daiquiri, which is pretty much a Rum Sour :P
Yeah, so many sours to choose from... Daiquiri, Margarita, etc... but I stuck with ones that are actually name "xxxxx sour".... but I'm sure I could do a part 2, 3, 4, etc.!
you can try the "Chilcano". It's a summer drink served with ice. Basically pisco, ginger ale, lime juice (our lemon), angostura bitters and you can garnish it with a lime twist or lime slice. ALSO, there is another cocktail called "Algarrobina" that is sweeter and creamier. The name comes from the syrup that it uses "algarrobina" (similar to molasses). Also, it has milk, eggyolk and ground cinnamon and ice. Try to avoid aromatic pisco for this one.
recently when doing amaretto sours I omit bourbon and sugar altogether and do the 60ml amaretto because most of my customers are looking for a slightly sweeter cocktail.
We've been REALLY into sour cocktails recently, so the timing of this video is perfect. I haven't done an Aperol or Midori sour, but I know what's on my to try list now. Thanks!
I have a query 🤔. How long should it take to finish a cocktail to enjoy the best taste, texture and kick? ☺️🍹🍸 The reason this question arises is because a lot goes into making a perfect cocktail - proper shaking, dry and with ice, for perfect mixing, dilution and temperature (chilled! ) ; then pouring into the appropriate glasses after due straining to remove shards of ice or juice fibres, and so on. But once into the glass, the cocktail starts to deteriorate immediately! It starts getting warm, loosing the chill. It starts diluting (if ice was added to the glass). The foam thins out and the whole things get watery and bland after a few minutes.
there's another very cool melon sour - "Japanese slipper". one of my favorite, give it a try! 1 part of Midori 1 part of Triple Sec 1 part of Lemon juice
For Pisco drinks I’d research around 2010-2013 it had a boom. I remember procurement of Pisco in Connecticut 2010-2011, and CT is not a obscure alcohol state. I recall having simple recipes I could make at home. In comparison, I’m searching for Piquette here in CT and finding it impossible.
Is it possible to use other spirits than whisky in Amaretto sour? I like the idea of extra booze but I don't like the scent of whisky. If the Bourbon is just there to boost the booze, will vodka do instead?
I was just about to make myself a cognac sour when I spotted this video. I use PX sherry instead of simple syrup, and a 50/50 blend of lemon and orange juice. Sometimes I even go with just the orange juice, but I'm not sure you can actually call it a sour at that point. Sure is tasty though.
Ur the reason I'm gojng to a bartender education next year! Really inspired me to become a bartender. Great content, Dont stop. I do have a question tho that I'm very interested in. What made you "Steve the Bartender". What inspired you to do what you do?
📚 I wrote a book: bit.ly/STB-cocktail-guide
You should do the reverse dry shake. In other words, ice first, shake, discard ice, add egg, dry shake.
@@pacificcoastpiper3949 it gets a thicker foam but I never have trouble making a foam so it’s unnecessary. Plus I find it counter intuitive to shake without ice with warm hands after the drink has just been chilled.
@@StevetheBartender_ you have me there. How about a freezeable mixing ball
@@pacificcoastpiper3949 I recently went to Hong Kong and one bar was using frozen avocado pits!
@@StevetheBartender_ clever
Every time he smiles, remember!
He's smiling to his wife!
Shush! Let me dream!
@@WalkiriaNubes LOL
The hell. Drinks like that always bring visions of kick ass Australian beach bikini girls to a man’s third eye.
Dude.....you are the most charismatic bartender there is!! Keep it going
Sours are probably my favorite cocktail family. At my old gig, for shits & giggles, I made a different sour for every spirit I had on the bar. The most surprisingly delicious was the Kahlua Sour. Loved it! 🥃 ☕️
That sounds a really fun idea!! 😲
I like that... coffee sour hey? I'll give it a shot! The sour family is great - so flexible and easy to get creative..
I do with borghetti. Adding some vodka for balancing the alcohol. And in this case with lemon.
If instead I add a bit of dark rum, use lime... So smooth... :)
Watching this, I became tempted to try this in making a brandy sour myself lol
@@XD001Pokemon Brandy sours were my go-to drink for an entire spring a couple years ago. Another good one to go a little light on the simple syrup.
I love how you smile at the camera whilst shaking
I get told off if I don't do it now, ahah
@@StevetheBartender_ Whomever told you off needs told off.
Only for iced shakes. Dry shakes don't get the pearly whites. Lol. Love the vids.
@@WhyDoBabiesStareAtMe I think it’s his wife Kat who tells him off 🤣🤣🤣
@@WhyDoBabiesStareAtMe no no no I would totally tell him off if he didn't. He has a lovely smile!
Love sours... so refreshing! I don’t use Aperol often but I do the same drink with Campari. Well done Steve! Cheers! 🥃🍸
Or a Negroni Sour!
@@StevetheBartender_ sour and bitter do go very well together!
@@StevetheBartender_ was legitimately about to ask about a campari sour
I use bourbon, rather than gin, as the balancing liquor in my campari sours.
@@devonhenegar9014 ooh I like that, I will try it thanks!
A lesser-known Pisco cocktail that I enjoy is the Cuzco Fizz from Beachbum Berry:
- 5 green grapes
- 3/4 oz lime juice
- 2 oz Pisco
- 1 oz St-Germain
Muddle the grapes. Shake with ice and strain into a rocks glass with fresh ice and top with about 1/2 oz of club soda.
Guess I'm making an Aperol sour this evening.
That Amaretto sour recipe is also very good with Frangelico subbed for the Amaretto.
These videos are just getting better and better. Love the ingredients in the corner, love that you taste each right after, and of course, love the straight to the point content.
Thanks Ben! Really appreciate the feedback... always trying to refine the videos :)
The sound of the egg white blooping into the cocktail shaker was so satisfying 😂.
You are a professional in your profession , I admire your dexterity.
I had no idea that there was an Aperol Sour. That sounds delicious.
It's pretty tasty :)
I love pisco sours and have been drinking them for years. I recently tried the "Cucumber Salt & Smoke" which is exactly like a pisco sour except you substitute 1 oz of mezcal for 1 oz of pisco. So a split base sour cocktail. It was AMAZING. Give this a try when you have the time. I might never have a 'normal' pisco sour again.
Interestingly enough I found 2 of your videos on sours as I was trying to decide what cocktail to make this evening. 3 of these are go-to drinks for me, Pisco, Whiskey and Amaretto. I've never tried Aperol or Midori sours but I will have to now. And thanks to your video this was the first time I actually made a sour (Whiskey) at home. It turned out great!
Best pisco sour I've had was in Lima,Peru. Made with Pisco infused in coca leaves.
Historical moment here, he's changed up his shaking technique
As long as we get that smile every time
It's different shake cause of the egg white. He has to shake harder
No stare on the first one🥺
A shake and smile per cocktail 😍😍😍 I can't help but to smile too 😁😁😁
Literally just bought my first ever bottle of Midori yesterday (never been a big melon fan) so this is perfect timing. Gonna go make this sour right now.
The 3-ingredient recipe is by far the best Midori recipe I've tried..
@@StevetheBartender_ Just had it and I can confirm that it’s the best (and only) Midori recipe I’ve ever had 😂🤙
I use Midori in equal parts with pineapple juice and Malibu rum. It's delicious.
I like your username and profile pic
Marie D, I make that same mix but add overproof rum to bring up the ABV of the whole cocktail. When well chilled the overproof disappears into the drink. Great for the summer, but it sneaks up on you 😂
An overhead camera would have been nice. When you filmed the Aperol sour we didn't get to see the drops of Pechaud's bitters on top and a quick glimpse of it would be nice. Cant wait for the *KAT CAM* either. PS: I would have liked to see sours at the end with the foam fully developed and settled out!
Hey Steve. You just recommended this video to me on your whiskey video because I like sweet cocktails 🍹 🍸. Well I’ve mentioned egg whites not my thing but may just have to give it a try. The aperol sour I may not like re:not a gin lover and here’s that egg white again🤦♀️😂. Now I love midori. Steve. You are killing me with the egg white 😮. Now I’ve had amaretto sours and liked them but the bartenders did not put egg white. 🤷🏻♀️. Never heard of Pisco much less Pisco sour. Gonna look it up. 5 cocktails all with egg whites. One of these days I will try. Thanks so much for these suggestions and see you next video.
You should try it at least once... just use a little, 1/2 oz... I'm sure you'll love it!
Bought the book (per Ander's suggestion) and IT IS AMAZING! Good Job Steve!!
dude that smile is magical. I want you in my party making cocktails and throwing that smile to my friends :D
I had some cognac sours after dinner tonight. Sours are one of the most crushable cocktails in my opinion! So tasty and easy.
Whiskey Sour's are my favorite. Love the videos as always, Steve. Would love them even more in the new studio!!
Steve, 5 great sours. There are a couple here I have not tried yet. Thank you for the ideas. But most inconstantly the fun video.
Woooo yes! Strong whiskey kick and sour with creamy texture! My mouth gets watery just looking at this!
I made the whiskey sour and the Aperol sour last night and both were delicious. Tonight onto the Midori sour! I Also bought a bottle of Luxado Sangue Morlacco cherry liquer and I'm going to try a sour with this and bourbon. Thanks for the great videos.
Welcome Jonathan... let me know which one is your favourite once you've tried them all ;)
Hey Steve! Great vid as always
Pisco sour might be the national drink of Perú but Chilcano is the most popular because is so easy to make. It's built in a highball glass, lots of ice, 1 1/2 or 2oz of pisco (depending on how strong you want it), 1/2 of lime and fill with ginger ale.
The great thing about this drink it's that you can add everything that comes to mind and it will probably pair well: passion fruit, mango, strawberrys, lemongrass, you name it.
Hope you make it one day :)
Spraying the bitters rather than dropping them in is a savy move. Amaretto sour has definitely been a go of mine but I love every single one of these cocktails. Cheers!
Great videos before Steve....now amazingly better ones ...sort of compilation of champagne prosecco and today sour family plus my favorite one pisco sour from Peru !!your the best one !!my fav channel !!waiting fornmore!!
Thanks for the kind words Alex! I especially enjoyed filming this one ;)
Steve with pisco:
-Pisco chilcano
2oz Pisco quebranta or flavored style
1oz. Lemon juice
Add ginger ale
All direct to the glass with ice and a lemon shell as garnish.
-Machupicchu
3oz. Pisco
1oz. Grenadine
1oz. Mint cream
4oz Orange juice
All ingredients layered in a talled glass with ice showing from bottom to top red,orange and green color. No garnish and attetion with densities!!!
-Cuzco
2oz pisco
1oz. Aperol
3/4oz. Simple syrup
4oz. Lime juice/grapefruit juice
Shake all ingredients and garnish with lemon twist
-pisco punch
2 oz. Pisco Italia
2oz lemon juice
2oz orange juice
2oz pineapple juice
All ingredients shake and serve una rock glass ;garnish with a piece pineapple and topped with a brut champagne
-Algarrobina
2oz pisco quebranta
2 oz algarrobina***
1ozsimple syrup
One egg yolk
4ozmilk
All ingredients shake served in hurricane glass to with cinnamon
***algarrobina is a traditional sweet syrup from a Peruvian tree...can be replaced with pouteria lucuma or cherimoya .
Let me know, how can I help you steve!!!
Fantastic video. I love Pisco and Pisco sour is one of my favourite sour variations. Cheers!
Sours are our go to as well (cocktail making only being new to us since this year and needing a hobby to make up for 2020 being nuts) raspberry gin sours have been a great find. The Charlie Chaplin is a great Sloe Gin sour as well.
That 5x pour at the beginning was ASMR magic right there, Steve
Pre straining your lemon juice is so simple but so genius.
Haha, thanks mate.. some will argue that you should also strain to remove ice shards and that I'm doing it all wrong... but I find that with big solid cubes like I use, they don't really shard... if you have cheaper / smaller / homemade cubes, they will probably shard easier..
Ooo...spray of bitters! Interesting. I always liked the three drops/heart design made with a toothpick.
Suggestion for the future, a shot from above please? Sort of "bird's eye view"? That would be great! And a close up of the bottles you use so it's possible to read the full label? That would be really really helpful! Especially for me with bad eyesight. Thank you so much for posting your videos!
Cheers for the feedback Sandy - I was only just saying to Kat that we need to lift the second camera... would look so much better being able to see the bitters hit the drink!
@@StevetheBartender_ yes that is a very good idea! Kind regards and best wishes to you and your dear wife 💓! It's lovely to see you look at her and smile! Have a great day and stay safe and healthy and happy!
My favorite is probably the Amaretto sour, but the bartender that makes it for me when I'm out also puts in a few drops of Angostura Bitters, which has become my preference.
You should try a “Chilcano”. It’s a really popular drink in peru. This is how i make it: 2oz pisco, 0.5oz freshly squeezed lime juice, 2 dashes of bitters. shake all the ingredients and pour on a glass with ice. finally, top with ginger ale (should be about 2-3oz). enjoy!
You should try it with extra strong ginger beer and no bitters.
Great video as usual, man. If looking for another pisco cocktail, I recommend giving Pisces Rising a try. A really great, fresh and somewhat fruity/floral cocktail.
45ml pisco
15ml sherry (prefably manzanilla sherry)
15ml lemon juice
15ml grapefruit juice
15ml simple syrup
1 barspoon
(about 5ml) peach liqueur (makes a huge difference)
2 dash celery bitter
Top with some soda water
Yes! I made another Conquistador tonight. Definitely going for the Amaretto tomorrow night.
I love the Conquistador... and all of Sam Ross' drinks for that matter...
Love these multiple cocktail videos. Would be great to see a 5x layered cocktails video!
Can you PLEASE do an old fashioned tutorial, favourite drink ever and need some tips!
We are planning a trip to Lima sometime late 2021/22. I have been researching it and the Pisco sour comes up EVERYWHERE. I have every intention of trying is many times and since I usually prefer my spirits neat, I'm sure there will be a fair amount of pisco taken in that way too.
Passion fruit sour
Gold berry sour
Coca leaves sour
Chicha jora sour
Chicha morada sour
Quinoa sour
All in Lima....
great trip and welcome to Peru !!!
Steve, I love your channel. I am a huge fan of pisco, although I live in Seattle. The rivalry between Chile and Peru is legend when it comes to pisco, and dozens of ratios and combos. However I, like you, wanted something different on occasion. Try a Pisco Daisy. Muddle a strawberry or a few blueberries, add 1.5ml pisco, .5 dry Curasau, .25ml dry vermouth and .5 simple. (Adjust to taste i prefer less sweet) you can top with soda, I don't. This makes an AMAZING punch, just batch it up and leave the soda on the side. Enjoy!
I can suggest I nice cocktail I had with pisco is called, Santiago Sour, is basically a variation of the New York sour, but using pisco; since both are made out of grapes is a nice combination and if you use a clear pisco the color look really nice due to the contrast
Finally , the perfect Amaretto Sour! Thx cheerz!!
Steve, in Chile one of the most popular cocktails is piscola. That is almost the national drink (pisco sour being THE national drink). It is a simple mix of pisco and coke. Enjoy!
Hi I'm from Chile!, here's the classic one 🤣: old fashioned glass + 2 ice cubes + 3 to 4 oz of pisco 👹 + cola drink to the top, not a cocktail but amazing for drinking all night 🥃 🎊 🕺but I think you need a different pisco 😞. You have an amazing channel! 👌🏼
Piscola 👌🏼
Love the idea of bitters in a spray bottle! Need to try. Great video 👍🏻
Pisco is DA BEST! Thank you so much for adding it to your bar
Great episode and a nice reference to the Pisco story (which is 100% Peruvian, just as FYI there is a city named “Pisco” in Peru where the spirit was birth).
It will be great if you do a whole episode of Pisco cocktails: pisco sour, passion fruit sour, chicha morada sour, chilcano, el capitan (Peruvian Manhattan), Machu Picchu, Pisco Punch, and more!
I really love the editing in this video. Keep it up mate ✌️✌️
Thank you 🙌 thanks to Simonas our editor!
Hi Steve I like pisco sour is an cocktail tradition from Peru try in other time passion fruit sour or lucuma sour are delicious. 👍 good luck
i love the little plop from the egg whites
Interesting how you dry shake first, I'll have to experiment now!
Nice video !! About pisco i would recommend you to try a couple of popular cocktails in Perú. The first one is called “Captain” ( 45 mL pisco, 30 mL sweet vermut , 2 dashes of Angostura bitters) and the second one is called “Chilcano” (30 ml de pisco, 15ml of lime juice, pour that into a collins glass with ice, and complete it with ginger ale… I mix ginger ale and ginger beer ti give it some spice notes). For the Chilcano i would recomend a "Torontel" grape pisco, as for the "Capitan" a "Negra Criolla" grape.
Thanks for the pisco recommendations. Don't know pisco as well as I'd like to, so these are great places to start👍
I think it would add a huge amount of production value if you had a downward-facing camera above your hands for when you're decorating the tops of the drinks since we never get to see!
Yep! New studio and new camera angles coming very, very soon..
@@StevetheBartender_ Ooh, exciting. Look forward to it :)
Haha best line “I think my wife’s driving tonight... “ Out of all of them, my fave is by far the Midori sour! Great episode as always brother! 🙌🏼
Well done Kat for driving home 😜
Nice you always need some sour cocktails. The midori sour is one of my favourite dinks ever!
Good stuff. I'm a big fan of the whiskey kick in the amaretto sour, preferably with a overproof bourbon to cut through the sweet liqeuer. Sours and their variants are an endless delight. I've been making a lot of Clover Clubs lately with an inexhaustible raspberry harvest in the yard. That Aperol sour looks like a one-up replacement now that the snow has finally landed on the bushes.
I just find your videos so inspiring and your smile when your shaking looks so lovely 🤩
The Aperol Sour looks fantastic 👏
Realize the pisco sour is the go-to usage of Pisco in cocktails - but would love to see some more usage of pisco! (Similarly would love to see some more non-caipiriania uses for cachaca.)
Love the Pisco Sour!!! you should trie CHILCANO, of course is with Pisco too. Im from Peru by the way like the PISCO
I’ll have to try one!
If you're looking for more pisco drinks, try the Maracuya Sour. It's a great summer drink. 2 oz pisco, 1 oz passionfruit syrup, 1/2 oz lime juice, 1/2 egg white. Shake, strain.
omg second viewer of a video !! honoured it is your while drinking a cocktail you taught me !!
i was first baby🤫
@@aurifersa lol good taste in videos is all I can say my friend
Yeow! You must have been damn quick!
Absolutely love Midori sours, just works so well. And can't go past Whiskey Sours, always a good all rounder.
Chilean here!
Great stuff as always. In Chile, we normally do pisco sour with a 2-1-1 ratio. This is 60ml pisco, 30 ml lemon/lime, 30 ml simple syrup and egg white or aquafaba. We use Angostura bitters. In Australia, you can get some Chilean brands such as Mistral, Alto del Carmen and Mal Paso, however, they are VERY overpriced here (50-70 aud).
I love pisco sour and as I posted in the facebook group, the strawberry variation is really tasty.
Cheers!
Love the sour family! Whiskey and Amaretto Sours are my favorites from the ones you made, but outside of that I also love a good Daiquiri, which is pretty much a Rum Sour :P
Yeah, so many sours to choose from... Daiquiri, Margarita, etc... but I stuck with ones that are actually name "xxxxx sour".... but I'm sure I could do a part 2, 3, 4, etc.!
@@StevetheBartender_ That would be great !
A Cupid’s Cup cocktail is great! Essentially exactly what you did with the Aperol sour, but with pisco instead of gin 👍
That sounds like a great summer sip! Gotta give that a shake! 👍
That really looks delicious, your Aperol Spritz with Gin makes me to think about a Negroni Sour, gotta try it
I haven't tried it but that midori looks delicious.
you can try the "Chilcano". It's a summer drink served with ice. Basically pisco, ginger ale, lime juice (our lemon), angostura bitters and you can garnish it with a lime twist or lime slice. ALSO, there is another cocktail called "Algarrobina" that is sweeter and creamier. The name comes from the syrup that it uses "algarrobina" (similar to molasses). Also, it has milk, eggyolk and ground cinnamon and ice. Try to avoid aromatic pisco for this one.
I love the Knob Creek Rye, especially for a Manhattan!
recently when doing amaretto sours I omit bourbon and sugar altogether and do the 60ml amaretto because most of my customers are looking for a slightly sweeter cocktail.
Just tried the Midori sour and it was on point….next!
Liquor.com has a lovely pisco bramble recipe that uses chambord. the raspberry plays really well with the grape flavor of pisco
We've been REALLY into sour cocktails recently, so the timing of this video is perfect. I haven't done an Aperol or Midori sour, but I know what's on my to try list now. Thanks!
I have a query 🤔.
How long should it take to finish a cocktail to enjoy the best taste, texture and kick? ☺️🍹🍸
The reason this question arises is because a lot goes into making a perfect cocktail - proper shaking, dry and with ice, for perfect mixing, dilution and temperature (chilled! ) ; then pouring into the appropriate glasses after due straining to remove shards of ice or juice fibres, and so on.
But once into the glass, the cocktail starts to deteriorate immediately! It starts getting warm, loosing the chill. It starts diluting (if ice was added to the glass). The foam thins out and the whole things get watery and bland after a few minutes.
there's another very cool melon sour - "Japanese slipper". one of my favorite, give it a try!
1 part of Midori
1 part of Triple Sec
1 part of Lemon juice
The Japanese Slipper brings me back to my early bartending days!!
That’s three halves, that doesn’t add up.
@@gabrielstrong2186 haha, indeed! edited, thanks :)
Definitely gonna try the Amaretto Sour 👍
First! Best cocktail channel :)
Man you must have been fast - thanks Lilith!
For Pisco drinks I’d research around 2010-2013 it had a boom. I remember procurement of Pisco in Connecticut 2010-2011, and CT is not a obscure alcohol state. I recall having simple recipes I could make at home. In comparison, I’m searching for Piquette here in CT and finding it impossible.
Please put the recipes in the description as you usually do
Perfect timing, mate! I have been trying to improve my sour recipes this past week!
Nice one! Few more to try :)
We Peruvians use a touch of Algarrobina in our Pisco Sour too...
Salud🍺
That's got to be the most reserved opening of a Disaronno bottle I've ever seen. Every time I can't help but make the lid spin round as fast as I can.
Great video yet again! I was surprised by the midori sour and I really want to try it out!
Anyone know if you're making multiple drinks at once if you should add more egg white or keep it the same amount?
Where do you get your containers for the lemon juice and simple? Those are the perfect size
simple cocktail is awesom
Never tried an Aperol Sour, great one to try this summer! Cheers mate!
For pisco sour, I suggest using 2:1 sugar syrup, instead of simple syrup. Same proportions
Hi Steve!! 🤘❤ plz make a DIY the angostura spray ❤❤❤🤘🤘
You can try out this one if you're looking for a good DIY Bitters👍: th-cam.com/video/mINgvbSEkek/w-d-xo.html
Is it possible to use other spirits than whisky in Amaretto sour? I like the idea of extra booze but I don't like the scent of whisky. If the Bourbon is just there to boost the booze, will vodka do instead?
Would campari work in the aperol one if I didn't do the additional spirit ?
I’ve always shy away from egg whites, do they affect the smell or taste of the cocktail?
Definitely a video I've been waiting for, thanks heaps for making this great compilation of sours! Cheers Steve! :)
I was just about to make myself a cognac sour when I spotted this video. I use PX sherry instead of simple syrup, and a 50/50 blend of lemon and orange juice. Sometimes I even go with just the orange juice, but I'm not sure you can actually call it a sour at that point. Sure is tasty though.
Ur the reason I'm gojng to a bartender education next year! Really inspired me to become a bartender. Great content, Dont stop. I do have a question tho that I'm very interested in. What made you "Steve the Bartender". What inspired you to do what you do?