For Strawberry Beer Syrup: *Strawberry beer syrup: 1 qt beer 1 qt strawberry pureé 1/2 to 1 cup sugar (preferably palm sugar) Add to pot. Heat over stove until it’s reduced to 1 1/2 qts syrup. To make corn purée: Add One Can Golden Corn to blender and blend smooth. Strain through a fine strainer.
I was totally caught off guard by the editing. I usually feel like I can sit back and relax while watching your unedited videos and bantering with Marius but this time I felt like I couldn’t keep up, lol!
Y’all got that sponsorship!! But still genuinely interesting cocktails & info! I will say this editing was much more in depth than I’ve ever seen on this channel
I know I’m a little late to the party but at my bar we have 3 whisky sour twists that I wanna share cause they’re delish. One is called "Last King Kong" and it’s wheat whisky, lemon juice and lapsang souchong syrup; the next one is called "For your Health" and it’s Corn Whisky, cinnamon, lemon juice, honey and turmeric and the last one is the "Not so Blandford" made with Corn Whisky, maple syrup, lime and black walnut bitters
My parents visited the Jack Daniel's distillery a long time ago, and they sold the used barrels. My mom made it into a planter and those were the happiest plants in her entire yard.
Definitely a different style of video than the norm. But I liked it. My only complaint is I never heard Marius. That banter is what makes your videos unique and so entertaining.
Had no idea National Whiskey Sour Day was a thing! Well, I'm not going to risk anything further by not participating. Thanks for the cocktail inspirations here. I only have the traditional ingredients on hand here, but I'll be keeping these in mind for the future.
I did some digging and found it on Liquor.com: Strawberry beer syrup: Add 1 qt beer, 1 qt strawberry pureé and 1/2 to 1 cup sugar (preferably palm sugar) to a pot. Heat over stove until it’s reduced to 1 1/2 qts syrup.
Great episode guys! Love the format, editing and having the info at the end of the video. Stellar job! Leandro, you have inspired and educated me so much in becoming a home bartender that when covid is over, I'm planning to come visit the bar where you're working (still Cole's?) and have some cocktails.
wow. jack daniels was my first hgih school "too drunk" experience, so ive always been partial to bourbon. But i admit, this video has opened me up to giving them another chance, via Gentlemen Jack. may have saved me a lifetime of a bias haha but the way you sold it at the end. If i get a bottle, ill make sure to let @jackdaniels know you guys are the reason.
Have you ever heard of Bar Albatross' Cactus Sour? I can't remember the spirit they used, but I wonder if it was just subbing in prickly pear cactus syrup. Wish I'd known more about cocktails when I was there. Really enjoyed that one and can't find out anything about its construction.
Great with little variation in colouring as you have added plenty of ingredients into making these...hmm..new learning for me...but on the last one...does it really tastes sour..because I tried it myself but with 3 add ons as is simple syrup, lemon juice and egg white..I did what I had..black label..it tasted too sour..
I’m so torn on the editing. It looks and sounds great. I feel like I should prefer it. But for some reason, I wish it was slower. The taste test followed by a moment of thought and silence. The full shake, the separating of the tins, the missing tools and fumbling around for the fine strainer. Plus it would’ve been over ten minutes and we all know Marius likes that.
Always pre chill glasses, I don’t here in TH-cam so everyone gets a good idea of what the drink is supposed to look like so you all can be sure you’re making the drink right, but ALWAYS ALWAYS prechill glasses when serving
Let's say im too lazy to make corn puree (I dont usually cook on my days off, im a chef) can I just use say 1/4 oz of Mellow Corn to get a similar corn note?
I love the foamy texture. It's from the egg white. You can omit the egg white for a flat drink. The original whiskey sour did not feature the egg white - so consider yourself a fundamentalist I guess.
Ice directly out of the freezer will crack when added to warmer ingredients. To avoid shaking with small pieces of ice, let the ice sit for a second in the mixture so it will reform
@@TheEducatedBarfly I don't think it can reform long enough for it to truly make a difference. The moment the ice hits the tin when shaking, it's going to break along the same fissure. But, i could be wrong. Is there some research on the subject I could look at?
@@TheEducatedBarfly thanks for the answer but shaking the ice will also break it due to the strikes it gets from the shaker tin. Does it really make a difference?
JRock McGrizzle I’m not sure if anyone has researched the issue but I’m speaking from the experience of making hundreds if not thousands of sours over the years. Why not try it and see if I’m right?
3:42 nuttiness from the aquafaba ? doesnt aquafaba literally have no taste ? when i made cocktails with it i really didnt taste it at all, basically like egg white no real flavor
I guess this style of editing matches the "I don't care about this sponsor, just gimme the money" vibe. I hope it doesn't stay around for the other videos!
The fact of the matter is that because bourbon is aged in wood it contains some harsher elements picked up from said wood in the form of tannins and when you filter through charcoal you strip them out. That’s not to say All bourbon is “harsh” but those harsher elements do exist.
@@TheEducatedBarfly Many thanks for replying - my only feeble point was that bourbon is pretty sweet and easy going compared to most whiskies and other spirits but I recognise they were trying to compete with vodka
I don't know about this dry shake nonsense. How about do this experiment: Shake an egg white cocktail with ice hard for 20 seconds and let me know if you notice any difference than the dry shake BS.
Yeah I would return all three of those. To me it's rye whiskey, lemon (no other citrus period) and sugar. Nothing more nothing less, that other junks for the birds. Bleh
Egg white build pressure In the tin. I take it you haven’t had a face full of sour yet 😂 nobody uses the negative pressure in a tin to seal a tin...well maybe Greg, but nobody else
Agua Faba is disgusting. Why not be honest and tell people what Agua Faba is. It's the slime from the top of a can of chickpeas. There must be a better substitute for egg whites than chickpea slime.
For Strawberry Beer Syrup:
*Strawberry beer syrup:
1 qt beer
1 qt strawberry pureé
1/2 to 1 cup sugar (preferably palm sugar)
Add to pot. Heat over stove until it’s reduced to 1 1/2 qts syrup.
To make corn purée:
Add One Can Golden Corn to blender and blend smooth. Strain through a fine strainer.
What kind of beer would you recommend for the strawberry beer syrup?
@@Tekkame He said he used an IPA for it in the video
Beautiful editting Marius. I really liked the naration bit :)
I was totally caught off guard by the editing. I usually feel like I can sit back and relax while watching your unedited videos and bantering with Marius but this time I felt like I couldn’t keep up, lol!
Y’all got that sponsorship!! But still genuinely interesting cocktails & info! I will say this editing was much more in depth than I’ve ever seen on this channel
Love the quick editing on this one
Love the editing in this. But also love the raw takes and ramblings. Keep doing what you guys are doing!
The fact that you do the egg last over the tin after adding all the expensive booze boasts a confidence in one's ability I could never hope to match.
There's two tins.
I know I’m a little late to the party but at my bar we have 3 whisky sour twists that I wanna share cause they’re delish. One is called "Last King Kong" and it’s wheat whisky, lemon juice and lapsang souchong syrup; the next one is called "For your Health" and it’s Corn Whisky, cinnamon, lemon juice, honey and turmeric and the last one is the "Not so Blandford" made with Corn Whisky, maple syrup, lime and black walnut bitters
My parents visited the Jack Daniel's distillery a long time ago, and they sold the used barrels. My mom made it into a planter and those were the happiest plants in her entire yard.
Definitely a different style of video than the norm. But I liked it. My only complaint is I never heard Marius. That banter is what makes your videos unique and so entertaining.
You keep surprising me with amazing recipes Leandro! Thank you for bringing more joy to the life of many of us. Take care man!
Thanks for the fancy recipes. We tried them all an liked number 1 and 3 a lot. 👌🏼
the third one is really unique!
very innovative video.
thanks for sharing the recipe
Wow, those cocktails looks amazingly tasty
Had no idea National Whiskey Sour Day was a thing! Well, I'm not going to risk anything further by not participating. Thanks for the cocktail inspirations here. I only have the traditional ingredients on hand here, but I'll be keeping these in mind for the future.
Awesome video, thanks!
Hi Leandro, you didn't actually include the specs for the strawberry syrup!
I did some digging and found it on Liquor.com:
Strawberry beer syrup: Add 1 qt beer, 1 qt strawberry pureé and 1/2 to 1 cup sugar (preferably palm sugar) to a pot. Heat over stove until it’s reduced to 1 1/2 qts syrup.
There's now a pinned comment
For the beer syrup, what kind of beer should I use? What exactly did you use?
I used Stone IPA but any IPA will do
I'm glad to see I'm not the only one who reuses Fever Tree bottles for syrups!!
they're great
Interesting variations! I'm curious to try the Gentleman and Scholar.
Interesting variations! For a Whiskey Sour I usually don't stray further from the beaten path than adding ½oz sherry, works wonders.
That's really awesome editting you two!! Looks genuinely good!
These all sound delicious and great video, of course I am missing most of the ingredients so look like Regular Whiskey Sour tonight.
Nice, these all look great
Adding a JD original to the 2 winners was a good choice to round out the video.
Great episode guys! Love the format, editing and having the info at the end of the video. Stellar job! Leandro, you have inspired and educated me so much in becoming a home bartender that when covid is over, I'm planning to come visit the bar where you're working (still Cole's?) and have some cocktails.
I should say I'd be driving from the Seattle area lol #roadtrip
wow. jack daniels was my first hgih school "too drunk" experience, so ive always been partial to bourbon. But i admit, this video has opened me up to giving them another chance, via Gentlemen Jack.
may have saved me a lifetime of a bias haha but the way you sold it at the end. If i get a bottle, ill make sure to let @jackdaniels know you guys are the reason.
These are some dope recipes. I'm about it. I'll be trying these out soon.
Have you ever heard of Bar Albatross' Cactus Sour? I can't remember the spirit they used, but I wonder if it was just subbing in prickly pear cactus syrup. Wish I'd known more about cocktails when I was there. Really enjoyed that one and can't find out anything about its construction.
hmm, we'll have to look into that
Happy national whisky sour day everyone
Great with little variation in colouring as you have added plenty of ingredients into making these...hmm..new learning for me...but on the last one...does it really tastes sour..because I tried it myself but with 3 add ons as is simple syrup, lemon juice and egg white..I did what I had..black label..it tasted too sour..
I’m so torn on the editing. It looks and sounds great. I feel like I should prefer it. But for some reason, I wish it was slower. The taste test followed by a moment of thought and silence. The full shake, the separating of the tins, the missing tools and fumbling around for the fine strainer. Plus it would’ve been over ten minutes and we all know Marius likes that.
Well luckily you can have it both ways 😆
Leandro, you have to pick...if you can ONLY pick one as your favorite, which would it be?
Corn puree caught me off guard but I am intrigued
Rushed to hit the like button!
Salud🍻 from mexico
Wow
No pre chilling of glass required? Just wondering. Thanks in advance.
Always pre chill glasses, I don’t here in TH-cam so everyone gets a good idea of what the drink is supposed to look like so you all can be sure you’re making the drink right, but ALWAYS ALWAYS prechill glasses when serving
Awesome! Be safe brother! Salud!
What are the specs for the strawberry beer syrup?
Let's say im too lazy to make corn puree (I dont usually cook on my days off, im a chef) can I just use say 1/4 oz of Mellow Corn to get a similar corn note?
yeah I guess but the corn puree stands in for the egg white so it would defeat the point. Maybe make corn puree at work and bring it home?
Good show all meat no bones or bullshit. True Pro.
Jack Daniels does a very nice distillery tour. Great video as always. Cheers.
Happy National Whiskey Sour Day everyone!!!
Nice :)
I wish someone would give me a nice emulsifying shake...
We need the strawberry beer syrup recipe!
Oh yes will add to description. Sorry!
I would like recipe of strawberry beer syrub
He forgot to put it, but it's now in the description and the first pinned comment :)
Great video as always. How are you not fat from drinking?
🤔
Anyone else hate the foaming texture in drinks? I even hate it when they put milk foam in the coffee, that's why I always get the flat white.
I love the foamy texture. It's from the egg white. You can omit the egg white for a flat drink. The original whiskey sour did not feature the egg white - so consider yourself a fundamentalist I guess.
Might just be you :)
my mans lookin like sean astin in lotr
Why do you let the ice sit before shaking it?
Ice directly out of the freezer will crack when added to warmer ingredients. To avoid shaking with small pieces of ice, let the ice sit for a second in the mixture so it will reform
@@TheEducatedBarfly I don't think it can reform long enough for it to truly make a difference. The moment the ice hits the tin when shaking, it's going to break along the same fissure. But, i could be wrong. Is there some research on the subject I could look at?
@@TheEducatedBarfly thanks for the answer but shaking the ice will also break it due to the strikes it gets from the shaker tin. Does it really make a difference?
Unterhosegotti if you shake with a large piece of tempered ice the ice won’t break
JRock McGrizzle I’m not sure if anyone has researched the issue but I’m speaking from the experience of making hundreds if not thousands of sours over the years. Why not try it and see if I’m right?
Corn purée? So this qualifies as a vegetable.
Not enough Marius
0:33 I see you have been recipe testing rather heavily!
3:42 nuttiness from the aquafaba ? doesnt aquafaba literally have no taste ? when i made cocktails with it i really didnt taste it at all, basically like egg white no real flavor
I guess this style of editing matches the "I don't care about this sponsor, just gimme the money" vibe. I hope it doesn't stay around for the other videos!
Different videos call for different approaches, and the videos featuring multiple cocktails seem to be better suited to this more fast paced editing.
Aw, man. It's actually "aquafaba". Not "aguafaba".
A whiskey sour is bourbon, lemon juice, and simple syrup at a 2:1:1 ratio. You've made three abortions.
Loving' the ively sour recipes but you lost me at the harsh elements of bourbon ...
The fact of the matter is that because bourbon is aged in wood it contains some harsher elements picked up from said wood in the form of tannins and when you filter through charcoal you strip them out. That’s not to say All bourbon is “harsh” but those harsher elements do exist.
@@TheEducatedBarfly Many thanks for replying - my only feeble point was that bourbon is pretty sweet and easy going compared to most whiskies and other spirits but I recognise they were trying to compete with vodka
I don't know about this dry shake nonsense. How about do this experiment: Shake an egg white cocktail with ice hard for 20 seconds and let me know if you notice any difference than the dry shake BS.
Yeah I would return all three of those. To me it's rye whiskey, lemon (no other citrus period) and sugar. Nothing more nothing less, that other junks for the birds. Bleh
Why do you smack your cheater tin so hard? The cold ice causes the metal to contract and will form a more than adequate seal lmao.
Egg white build pressure In the tin. I take it you haven’t had a face full of sour yet 😂 nobody uses the negative pressure in a tin to seal a tin...well maybe Greg, but nobody else
Agua Faba is disgusting. Why not be honest and tell people what Agua Faba is. It's the slime from the top of a can of chickpeas. There must be a better substitute for egg whites than chickpea slime.
Better check that beer you used is vegan otherwise you scraficed the egg white for nothing.
Very, very few Beers that use ingredients that are not vegan, but if that is a concern, use a Beer that is guaranteed Vegan by the brewery.
Lol @ Jack Daniels. Literally unsubscribed.