New Orleans Best Cocktails: The Old Fashioned
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- เผยแพร่เมื่อ 15 ส.ค. 2007
- Chris McMillian has opened “Revel Café & Bar,” located at 133 N. Carrollton Avenue in New Orleans. Chris encourages you to come visit him and hear these stories first hand.
Revel on FB: / revelcafeandbar - แนวปฏิบัติและการใช้ชีวิต
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I don't know what it is, but this bartender has it. Cool, clear, confident and skilled. This guy is a boss.
Smooth Gentleman
Wisdom and skills
2019 I still come back and watch Chris McMillan be the bartender every 'Mixologist' aspires to be.
And I absolutely never add club soda to my Old Fashioned, afterall it has no place in the drink.
2023 but still gold 😉
This bartender is a damn hero!
+Nick Brown He is what every customer wants to experience, and what every bartender should aspire to be!
hear, hear...cheers!
I like the way he presented it with "for your pleasure today " I would have thrown my wallet at him . Good job sir
So happy and privileged to have this man make me and my wife a few drinks in Nola many years ago. Btw a great historian too.
I love this guy! He is everything i'd want my barman to be!
The best and only way to make an old fashioned!
this guy is a boss
I like you, Chris. I always liked you. You were always the best of 'em.
Best god-damn bartender from Timbuktu to Portland, Maine - or Portland,
Oregon, for that matter.
Chris, you have been so inspiring to me over the last decade.
Thank you Sir.
Chris Macmillian is a living legend. An artist, and a class act. One of my favourite things about NOLA is being able to sit at the bar and have a cocktail made by someone like Chris who takes great pride in his craft. You're the best, Happy Thanksgiving from Canada.
This is the only guy I need to watch when it comes to making drinks.!
The best I've seen , Thank you sir.
There is no one better than Chris. He is a master and an artist. The only bartender on TH-cam with the proper training and skills to muddle a sugar cube into solution, in seconds, without leaving so much as a single grain of sugar at the bottom of the glass.
Gentlemen, take note. This is class.
I made some Old Fashioned cocktails tonight using this recipe. It was AWESOME!! Thank you Mr. McMillan!!
I've never been anywhere and asked for an Old Fashioned and had it served to me with sparkling water.
I’ve been watching your videos for years and I am happy I have been.
The best! What a professional! Thank you, Sir!
Fantastic videos as usual.
Thanks a lot Chris.
Great information and explanation on how and why he makes the drink this way. Thank you!
Need to use a Luxardo cherry in there...and actually in any drink that calls for a maraschino cherry for that matter.
Thanks - great video
Having lived in and waited tables for many years in the French Quarter, I appreciate all of this refreshing knowledge (especially as I try to import it to little East Glacier, MT)!
i found a new source for all things Cocktails.
Subscribed and Liked. Wonderful video and VERY informative(i love the history!).
Enjoyed Chris' instructions on Sazarac and Old Fashioned, trying the Sazarac now! nice thanks Chris!
Cant wait for this
You are an awesome bartender.
This man cares about what he does.
excellent video of a Gentleman preparing the ultimate Gentleman's drink! If I am ever in New Orleans, I would kill for a drink made by Chris.
Just made an Old Fashioned with this recipe and it was FANTASTIC. Thank you!
Such a great guy! I personally feel that rye whiskey makes the best old fashioned.
Caleb Benoit
Shut up you fucking turd.
Then make your own video .
Zocko Valencia
Who shit in your cereal?
I've watched a couple of videos regarding The Old Fashioned and this is the only bartender I trust.
classiest bloke
this guy is good! a true pro!
Best old fashioned ever. Seriously!
classy bloke indeed! well done =)
the first time a drank with an adult, just like he said, was after wrestling my senior year with all my buddies. We had old fashions. It was good, and they were made near as to perfect as he did it. It made my mouth water and now i want one.
The most sublime cocktail in existence
The Most Interesting Man in the World has nothing on this guy.
nice bar!
fantastic
The eleven people who Thumbed Down are people who walk in my bar and say "Lemme get a Midori sour...and make it strong" SMH
Now there's a twelfth one. He ordered a grasshopper.
Keith Robertson
LOL!
Tip that man well.
Kudos to maintaining the authenticity
Awesome whiskey cocktail. Damn, I'm thirsty now.
Such a good lookin drink!
Picked up some of this. Good stuff. I'll be keeping my eye open for other Indian products when I'm in the liquor store, just to see how it compares to some others available.
the donald draper
this guys makes a proper old fashion. its hard to find bartenders like this these days.
I would seriously reconsider that comment. That's CHRIS MCMILLIAN. That is the master of mixology, a scholar of cocktail craftsmanship and history. If he makes a classic drink recipe, it's because THAT'S THE WAY IT'S SUPPOSED TO BE MADE. Everything else(including a soda water fill on this one, or whatever else you want to do to it) is a variation.
This is the correct way to prepare a proper old fashioned!
Very well done! I prefer simple syrup for the very reason he says - it's quicker. However, I make my own simple syrup, so I know the sugar content of it ahead of time. Good video.
Wow, wish I could be served by him.
i bet my life on that this Tender can make a good Irish coffee
Before I saw the rest of these comments I said this guy is pretty much the coolest bartender I have ever watched.. Sir, it would be a pleasure to get schmammered at your bar.
Great to know that Chris is still a working and important mixologist at the end of 2023!
en.wikipedia.org/wiki/Chris_McMillian
This guy should play the bartender in every movie from here on out.
Every future cocktail stirrer needs to binge watch this series. If you have ironic handlebar mustache and can't make a proper drink, you are a mixologist. THIS is a proper BARTENDER.
better than ANY of the other videos of the new style of "old fashioned"....
true! if you like lemons, try making it with rye and using lemon peel
out of all the bars i've been to there hasn't been a better drink prepared than that one.
I hope you're still making them. 😉
The cocktail bar I go to serves it with one very large chunk of ice in the glass, it's really classy looking, it serves to cool the drink a lot, but doesn't dilute it as much as crushed ice would due to the difference in surface area. Also for me a proper whisky (as in Scottish) seems to match the flavours much better than any bourbon. But thanks for the video, the techniques helped me a lot :)
@Lovaelihn That's a good idea. I don't want to buy sugar cubes just for the rare occasion I want a drink. I've made it before but never really thought of altering the sugar content specifically for different drinks.
clear like a river
Subscribed
Very important to muddle the orange peel. Too many bartenders neglect this important step.
@Smeele They're kinda integral to the drink. If you really think about it, the drink is Bourbon, Bitters, and Sugar, with a little orange in the background. If you remove the Bitters, you just have Orange flavored Bourbon (Which doesn't sound bad, but it's not an Old Fashioned). I'm surprised you can't get them in the Netherlands. I suppose you could get some whole nutmeg, cinnamon, clove, and allspice; crack them and try to infuse them in some vodka to make a bitters substitute.
The original had a lemon peel in the glass, no orange and no cherries. But like he said the orange goes a lot better with the bourbon than the lemon! So, I made some drinks and muddled the sugar cube with a little Rhum Clement Creole Shrubb Orange Liqueur and then flamed an orange peel(instead of muddling it) and added that the peel to the glass and OMG!! Heaven!
@Smeele Glad it worked out!
Are there more videos of this guy making drinks?
Great video. You misspelled the hotel name in the credits, however.
Real sugar is definitely the way to go. I like to just use orange bitters and garnish with a cherry
@faithnotneeded This is always a whiskey-heavy drink. The other flavors are very subtle.
To me straight up liquor tastes like gasoline, this is why a whisky sour is one of my favorite cocktails, and this guy knows what he's doing!
@Gegit05 Makers Mark the bourbon I'm referring to is spelled Whisky. Check the label. And that's American, a 1968 directive of the United States Bureau of Alcohol, Tobacco and Firearms now specifies Whisky as the official U.S. spelling!
hey is maker mark a good bourbon to drink neat? im a scotch drinker, but would like to try bourbons... ive been told Wild Turkey 8 is a nice spicy one too? or what do you recommend?
That's pretty close to how I make my Old Fashioned. About the only difference is I just twist the orange peel to express the oils rather than muddle it. So nice to see it without a bunch of fruit and soda added.
Now THAT'S a professional Bartender!
@faithnotneeded try using a bourbon instead of whiskey, bourbon tend to be a little sweeter. Maker's mark is a good choice for this drink I think. Cheers!
@Rantaku there are many versions, look em up
i believe the sazerac in its current form is essentially a variant of the old fashioned. the sazerac really needs to follow a fairly strict recipe to remain a sazerac (only use rye!). also, the absinthe or herbsaint rinse in the glass makes a subtle but very important contribution to the sazerac.
Could be. I differentiate the same way. I refer to bourbon as bourbon, rye as rye, Scotch as Scotch, and Irish whiskey as whiskey. The only one that I really specify personally is Canadian whisky. It sounds like this... "Forty Creek". I maintain that most bartenders will look at "whiskey" undefined and use bourbon or rye, because Irish whiskey is used more seldom in cocktails, and when required, typically specified.
Also, I'm not American, if you're under that impression.
Agreed. And as I consult my Maker's Mark bottle, I see that they, too, spell it "whisky". However, the BATF allows either spelling(while they reference "whisky" as the official), and most distilleries use the "e" spelling. This is a result of cultural tradition to separate themselves from Colonial British products. Easy rule: E in the name of the nation(UnitEd StatEs, IrEland), E in the whiskey. No E in the name (Canada, Japan, Scotland) no E in the whisky.
Then you've made a Rum Cocktail. I couldn't speak to Eclipse specifically, as I've only just tasted it, but a good gold or dark rum could be a real star in this drink. Cinnamon, allspice, orange, and brown sugar, all with a nice rum, maybe something with a vanilla note? Could be pretty tasty. Off to my liquor cabinet...
I wish I were still able to drink (arrhythmia) and could swing by his bar.
I'm glad you put the disclaimer about variations...although I wish you had put more emphasis on the BOURBON...I've seen variations using rum and club soda- Hell, at that point it's a whole 'nother animal.
I adore a good Old Fashioned! It needs a strong spirit - I love overproofed bourbon or rye, so that the drink doesn't dilute too much while I sip the cocktail. I love Bulleit 10 year old Bourbon or Rittenhouse Rye!! Love the sugar cube and proper muddling! Great bartender!!
good taste in bourbons. 4 roses single barrel is worth checking out too
@@hurpaderpp Thanks so much!
all i want in life is for this man to serve me a drink or two
21st coming up! : D D
Damn if he isn't the best bartender I've ever had the pleasure of witnessing.
@MegaBagera : that's why I looked up this vid (Ryan Gosling in that movie) ... I've become more suave since, lol.
He is actually working at the Kingfish Bar and Restaraunt in the Quarter.
There are SO many different ways to make this drink but my favourite is, instead of adding water, to stir in an icecube with a single measure of the bourbon until it has fully melted (similar to the traditional method of making a Sazerac). Then add more bourbon and stir another icecube in. After that, fill the rocks glass with ice and yum! I think you have more control over the final dilution of the drink because, as you stir it, the drink cools significantly, meaning that the ice you add later does not melt as quickly. Oh, and no cherry or sliced fruit anywhere near my Old Fashioned please!!
well but.... remember that water is hotter, maybe sugar integrates better with it and the bitter. I get the orange skin and push it all over the glass so when you drink it you smell that citric xD
I must go to New Orleans. I must go to the Ritz-Carlton. I must be served an adult beverage by this very gentleman.
where is the stiring part though?
You might try Amrut Single Malt
The only other real version is the same as this sans the muddled orange, you are making it right its just a really strong cocktail. Back in the day they didn't try to hide the liquor just accentuate it, the most I enjoyed this was with Maker's Mark.
good