Bro this is awesome, I have no idea what u guys are saying but this means that this dude is a Russian bartender. Always wanted to be served by one expect u kinda have a high voice and not that hard of an accent but it’s all cool as long as u say vodka in Russian when u serve me and my friends
Bulleit is nothing special and is basically a celebrity cocktail. Comes outta indiana.... Jim beam is at least a great distillery and has history, and a TON of great bourbons.
Hey buddy great video. That's exactly how I makes my old fashioned at work. . You are a great bartender.. and another question. Can you please tell me. Where can I find tha cam you used to make your videos 🙂🙂🙂
I have one question, what do you think of using a triangle of pineapple for garnish?? I love to see your videos and i learned a lot from you and I'm trying to build a carreer in the bar area because of you !! Greets from Portugal
this is not the clasic way to make ir, its a modern way and its called integrated. in argentina we still using the classic metod blending in the glass botom sugar, 2 angostura dashes and one spoon of soda. then you use this blend to paint the glass walls . adding big ice latter and finishing with the bourbon. yes, maybe we prefer this drink not so cold
Xixoh básicamente el old fashion lleva: Amargos de angostura + azúcar/jarabe de azúcar + bourbon. Las medidas la verdad no sé ya que no soy bartender jaja.
1 1/4 de whisky bourbon, unas gotas de amargo de angostura y 1/2 cucharada de azúcar (líquida, aunque puede ser como en el vídeo) esta es la forma en la que lo hago.
Why did he mix 2 different Bourbons again?! I got lost in translation. I have no idea what the hell he was talking about. and then why Jim beam and makers Mark?!!!
Did you try Makers Mark? Did you try Him Beam? Do they have the same taste and aroma? Right, no. They are different. So why you couldn't mix them together to get more complex taste and aroma? The answer - you can. And I can. Relax, it's just a fucking cocktail
@@mrTolmach Dude! You way of mixing drinks is freaking weird. I have worked at the top bars of NYC from Employees only to dead rabbit and never seen such mess!
That must be so over-diluted... Just by the look, you can tell that it's too watered down for a decent old-fashioned, completely losing the core of an old-fashion--a spirit forwards cocktail. If served with this, I'll only order neat whisky for the rest of the night.
I always judge a bartender on his Old Fashioneds. You my good sir, passed the test. Muddled fruit be gone. If you add soda water, a special reservation is held for you in hell.
I reccomend brown sugar cube! I never use water that's disgusting. Old Fashion is one of my fav cocktail and you just ruined it. I understand everyone has different styles to make it but this one is an offensive style for me
Caleb Taufen maybe if you’re using well spirits to pass as an old fashioned. If you muddle fruit salad in my $30-a-bottle Rye (Rittenhouse) based old fashioned, I will drop kick you.
@@mrTolmach I have been behind bars for 22 years now. My advice is from one professional to another. This is a classic American Cocktail that was Developed at the Pendennis Club in Louiville Kentucky (1882), everyone seems to get it completely wrong, you being no exception. I am constantly at odds with bartenders over this SIMPLE cocktail. By all means I am not saying that this is not a good cocktail, however, if you want to do it correctly and call it an Old Fashioned, it really needs to be an Old Fashioned, and not "your version" of it. 1. It is made with rapadura (raw sugar, it looks like a piece of amber), refined sugar was not even invented then, which is what you used. It is a smokey flavor that pairs great with a good RYE Whiskey. 2. This cocktail was developed before refrigeration became widespread, so the glasses were and still are not ever chilled because ice was rather expensive in 1882. This is why you want to let your drink set for a minute or so to chill before serving. A guest will know that time is essential for a proper Old Fashioned. 3. NEVER use two types of Bourbons, and the true classic recipe is made with Rye Bourbon Whiskey. Bourbon was available, but was not originally used in this cocktail. Maker's and Beam are the worst choices you could make with this cocktail. Go with Bulleit Rye, or Whistle Pig in my opinion. 4. Use a teaspoon of soda water, and not water. You called it sparkling water in another one of your videos, which is virtually the same thing. This is to help dissolve the raw sugar, water just will not do it. 5. This is to be built in an "Old Fashioned Glass", and not in a mixing glass. Nor do you stir it with ice, at all, your dilution will come with the soda and letting it sit, so there is no need to stir with ice at all. You simply stir it without the ice until there is no remaining sugar particles, then add your ice, typically one large cube. Remember, water is our worst enemy. Again, this goes back to the time where ice was very, very expensive. 5. Never, EVER pour liquor over ice. This too goes back to dilution and every well-trained bartender knows this. I can't say this enough, diluting your cocktails destroys the flavor of the spirit. Water is a cocktail's worst enemy. 6. You used entirely too much spirit. It calls for two ounces, and it has a reason. Yours is not balanced. I can tell you that what you made is entirely too strong and is not properly balanced at all. 7. Finally...IT NEVER COMES WITH A CHERRY. NEVER! I can't for the life of me figure out why bartenders insist on using a cherry in this cocktail. It NEVER has one. Just squeeze an orange peel and run it around the inside of the glass before pouring. And that fancy peel that you cut is not necessary because the orange serves a purpose, and it is not just to look pretty. I have no idea what you made here, but it is not an Old Fashioned. Not even close. It looks like a great, and you should give it a name. But it is not an Old Fashioned.
@@mrTolmach You asked, I answered. If you don't wanna know, don't ask..............What you made here is NOT an Old Fashioned. Period. I don't know what it is.
![[#2024MAMA] G-DRAGON - 무제(Untitled, 2014)+POWER+HOME SWEET HOME+뱅뱅뱅+FANTASTIC BABY | Mnet 241123 방송](http://i.ytimg.com/vi/Ox29z5Nf1Uk/mqdefault.jpg)
Hey Mr. Tolmach, can you, one day, make a tutorial for the garnish preparation?
Thank's a lot for all your videos
”Hello ewy one, todey ey gonna shov yo ha to prepare Ol Fashon Cocktal” i still love your videos tho!
Atle Flygare 💀💀💀💀
Abdullah Al Kabra 🥶🥶🥶
Once again a beautifully done cocktail. You’re awesome!!! Keep posting videos!!!
Я только начал учиться этому ремеслу. Твои видео вдохновляют и помогают одновременно. Спасибо.
Sully Erna Отлично! Рад этому;)
Bro this is awesome, I have no idea what u guys are saying but this means that this dude is a Russian bartender. Always wanted to be served by one expect u kinda have a high voice and not that hard of an accent but it’s all cool as long as u say vodka in Russian when u serve me and my friends
I always hear Tech House music in the background. This must be a pretty nice bar 👏
Just made that one!!! Your videos are such a de-stressor ! Thanks 👊👊👍😎
Nice job Mr. Tolmach! Keep going! Greetings from Argentina!
What's with the noose above the counter
Aiden they use it to attach special drink in a potion type of bottle for customer at the counter
incase of lynch
jescollo let’s not
Bar tending is a tough life lol
You must upload videos everyday so you couls earn more and teach us more
Never seen someone make it exactly how I like it!
좀더 한글자막이 많이 올라왔으면 좋겠네요 ㅠㅠ
항상 잘보고있습니다!!
ive never used both together but I always use makers or jim beam, looks perfect man! exactly how id want it served!
I yelled out loud when you used Jim Beam, especially with Bulleit bourbon sitting right there hahahaha
Bulleit is nothing special and is basically a celebrity cocktail. Comes outta indiana.... Jim beam is at least a great distillery and has history, and a TON of great bourbons.
Fantastic cocktail I love it!
I really love your videos! Cheers from Mexico!
" 3 dash of angostura bitter "
4 dash xD
🤘🤘
I come from Taiwan,I really like your video!
Perfect, exactly how I make mine. Bravo sir
anyone know the song in the background?:D btw great video as always Mr.Tolmach :)
Another beautiful cocktail! 🍸
i love you, kisses from Argentina!
Nicely made old fashion.
you'r the best bro keep it up
Hey buddy great video. That's exactly how I makes my old fashioned at work. . You are a great bartender.. and another question. Can you please tell me. Where can I find tha cam you used to make your videos 🙂🙂🙂
Is just a GoPro with a head mount
By the video quality I’d say hero 4
I have one question, what do you think of using a triangle of pineapple for garnish??
I love to see your videos and i learned a lot from you and I'm trying to build a carreer in the bar area because of you !!
Greets from Portugal
Only not for old fashion) but for rum old fashion might be quite good;)
@@mrTolmach that's a nice advice. Thanks and a lot of sucess for you !
I like the way with the sugar and angostura
Great video! Keep up the good work
와 가니쉬로 오렌지 너무 예쁘게 자른다 🍊 good!
I do like this channel.
I’m looking forward to seeing a new video!
Im your fan
Brazil!
Matheus Gravena 2
Tamo junto
notice mee im your fan from 🔥PHILIPPINES🔥
Great video 😁
Perfeito 🙌
Hi ! I would like to know your peeler's brand ? Congratulations for your vidéo ! Really nice ! ;)
Indonesia in here 👋👌✌️
I prefer Irish whiskey in mine but hey , each has their own preference , nice video , watching from Ireland lol
I also prefer Rye one in mine. The Rye whiskey is awesome 4 this cocktail.
i love you so much!!!
i am from vietnam
Bro all you need is measurements to your drinks and that's it's so we could try them to the fullest comrade
Juan Zacatelco 3/4oz simple syrup, 3-4 dashes of bitters and 2oz of bourbon or rye whiskey.
Christian Kersey thank you kind strangah
Hey Mr Tolmach could you tell me what peeler it is that you use? Thank you
WSM
Excelente
Красавчик. Обожаю тебя смотреть
Greaaaaaaat video bro. Thanks
this is not the clasic way to make ir, its a modern way and its called integrated. in argentina we still using the classic metod blending in the glass botom sugar, 2 angostura dashes and one spoon of soda. then you use this blend to paint the glass walls . adding big ice latter and finishing with the bourbon. yes, maybe we prefer this drink not so cold
Nice Mr tolmach
Tengo una sugerencia, puedes poner los ingredientes en la descripción?
Please mr tolmach
Xixoh básicamente el old fashion lleva: Amargos de angostura + azúcar/jarabe de azúcar + bourbon. Las medidas la verdad no sé ya que no soy bartender jaja.
Osdzilla gracias :)
@@OscarinofTime usa 4cl de Makers Mark y 2cl der Jim Beam
1 1/4 de whisky bourbon, unas gotas de amargo de angostura y 1/2 cucharada de azúcar (líquida, aunque puede ser como en el vídeo) esta es la forma en la que lo hago.
Where do you get that speed peeler from? Is it a particular brand or do you have a link for it?
he has post it several times in his videos, i don't remember the exact name but its the brand has 3 letters, wmz or smth like that
WSM Duo Peeler or something like that
@@XsjadosRoom Thanks, will check it out
Love it
GOOD
This is satisfactori
Sparkling or still water?
Ya tienes un sub mexicano 👌👌👌
пожалуйста, сделайте часовое видео о том, как вы барменом заняты ночью
perfection
Mr.tolmach can you put the ingredient on your description please ....
5:05 RIP Berry :')
Did you use Worcester sauce at the beginning??
Angostura Bitter
LmOooo
Hi plss do make a video on how do you make iceballs
There is always a lot of water & ice cubes that customers can pay for in a bar.
Brilliant!!
Half Spider-Man - Half bartender 🕷🍹
How mutch jack and bourbon do you use
You mean Jim beam not Jack? 50/50 with maker's
brazil loves
#1
Why did he mix 2 different Bourbons again?! I got lost in translation. I have no idea what the hell he was talking about. and then why Jim beam and makers Mark?!!!
Did you try Makers Mark? Did you try Him Beam? Do they have the same taste and aroma? Right, no. They are different. So why you couldn't mix them together to get more complex taste and aroma? The answer - you can. And I can. Relax, it's just a fucking cocktail
@@mrTolmach Dude! You way of mixing drinks is freaking weird. I have worked at the top bars of NYC from Employees only to dead rabbit and never seen such mess!
@@MsForex100 I am very happy for you and your achievements. But if my job is a mess for you, you can just not look at it. Cool, yeah? Bye Bye.
@@MsForex100 just try mixing them and try it. Stop complaining and flexing about your job. Okay. Bye-bye.
Lol dude, what the hell is wrong with your temper :')
who drinks jim beam for fun ???
edit : i've seen your bullet bottle, that's WAYYY better for an old fashion
👍🏾
WERE IS THE BARS LOCATION AT
He’s not in his usual set up. He’s not in city space bar
I didn’t get what you mean by adding Jim Beans and the other bourbon
The two different bourbons give different flavours. The Maker’s Mark is a base and the Jim beam is sweeter and kicks harder
Appreciate it God
Qobiii no problemo
TE AMO CHABON QUIERO SER COMO VOS
Did anyone else notice a noose hanging from the ceiling
Where did you get your citrus peeler?
Tania Salgado from the citrus peeler store
🧠🍷🍸
How do u remember bro
What did he say in the end lool?
Can i work in your bar?
3:43 that’s a fucking noose😂
this guy has more " ice balls " than frozone
Thx for replying i wish i could get a shoutout i'm from the philippines btw
Ello evri uan tudei aim gonna sciou iu how to prepeer AHAHAHA
Wtf that noose
2:35 “so I think you understand me”
Me: “no I don’t understand anything you’re saying”
That must be so over-diluted... Just by the look, you can tell that it's too watered down for a decent old-fashioned, completely losing the core of an old-fashion--a spirit forwards cocktail.
If served with this, I'll only order neat whisky for the rest of the night.
I always judge a bartender on his Old Fashioneds. You my good sir, passed the test. Muddled fruit be gone. If you add soda water, a special reservation is held for you in hell.
It’s worst it :)
I reccomend brown sugar cube! I never use water that's disgusting. Old Fashion is one of my fav cocktail and you just ruined it. I understand everyone has different styles to make it but this one is an offensive style for me
Вроде русский, а вещает на языке террористического государства США :)
Admire the class. However the cherry and orange must be muddled with the sugar bitters and bourbon.
Caleb Taufen maybe if you’re using well spirits to pass as an old fashioned. If you muddle fruit salad in my $30-a-bottle Rye (Rittenhouse) based old fashioned, I will drop kick you.
jim beam? seriously?
wrong.........
Tell us how is right)
@@mrTolmach I have been behind bars for 22 years now. My advice is from one professional to another. This is a classic American Cocktail that was Developed at the Pendennis Club in Louiville Kentucky (1882), everyone seems to get it completely wrong, you being no exception. I am constantly at odds with bartenders over this SIMPLE cocktail.
By all means I am not saying that this is not a good cocktail, however, if you want to do it correctly and call it an Old Fashioned, it really needs to be an Old Fashioned, and not "your version" of it.
1. It is made with rapadura (raw sugar, it looks like a piece of amber), refined sugar was not even invented then, which is what you used. It is a smokey flavor that pairs great with a good RYE Whiskey.
2. This cocktail was developed before refrigeration became widespread, so the glasses were and still are not ever chilled because ice was rather expensive in 1882. This is why you want to let your drink set for a minute or so to chill before serving. A guest will know that time is essential for a proper Old Fashioned.
3. NEVER use two types of Bourbons, and the true classic recipe is made with Rye Bourbon Whiskey. Bourbon was available, but was not originally used in this cocktail. Maker's and Beam are the worst choices you could make with this cocktail. Go with Bulleit Rye, or Whistle Pig in my opinion.
4. Use a teaspoon of soda water, and not water. You called it sparkling water in another one of your videos, which is virtually the same thing. This is to help dissolve the raw sugar, water just will not do it.
5. This is to be built in an "Old Fashioned Glass", and not in a mixing glass. Nor do you stir it with ice, at all, your dilution will come with the soda and letting it sit, so there is no need to stir with ice at all. You simply stir it without the ice until there is no remaining sugar particles, then add your ice, typically one large cube. Remember, water is our worst enemy. Again, this goes back to the time where ice was very, very expensive.
5. Never, EVER pour liquor over ice. This too goes back to dilution and every well-trained bartender knows this. I can't say this enough, diluting your cocktails destroys the flavor of the spirit. Water is a cocktail's worst enemy.
6. You used entirely too much spirit. It calls for two ounces, and it has a reason. Yours is not balanced. I can tell you that what you made is entirely too strong and is not properly balanced at all.
7. Finally...IT NEVER COMES WITH A CHERRY. NEVER! I can't for the life of me figure out why bartenders insist on using a cherry in this cocktail. It NEVER has one. Just squeeze an orange peel and run it around the inside of the glass before pouring. And that fancy peel that you cut is not necessary because the orange serves a purpose, and it is not just to look pretty.
I have no idea what you made here, but it is not an Old Fashioned. Not even close. It looks like a great, and you should give it a name. But it is not an Old Fashioned.
@@anonymoususer9215 OMG
@@mrTolmach You asked, I answered. If you don't wanna know, don't ask..............What you made here is NOT an Old Fashioned. Period. I don't know what it is.
@@anonymoususer9215 Ok. Thank you for your time.