Use code EDUCATEDBARFLY100 to get $100 off your first 3 boxes of Good Chop at bit.ly/3O851Dj!

@jeffreyhughes7107

Жыл бұрын

It’s COM - BEEE - YAYY. You’re saying combiére…

I would like more of this type of content, even better put together in a youtube playlist for "learn about the ingredients".

@makesomedrinks

Жыл бұрын

Oh yeah. This video is gonna dictate what I'm looking for, so I can skip some and try others

@alexkoronec4326

Жыл бұрын

Yes, you neglected to mention mandarin napoleon liqueur

@makesomedrinks

Жыл бұрын

@@alexkoronec4326 pretty good?

@user-vn6mu6so8v

Жыл бұрын

I second this!!

I love these kinds of videos. Pretty educational and the taste tests help a lot.

I like the Pierre Ferrand Dry Curaçao best but also keep bottles of Cointreau, Grand Marnier, and Bols too. You should do a similar tasting of Coffee Liqueurs.

@alexkoronec4326

Жыл бұрын

Except you completely forgot to mention mandarin napoleon liqueur.

Professional bartender of 3 years here. I've learned so much about the craft from your channel and videos like this are a big reason why. Thank you (and Marius) for all of your hard work. This is truly the pinnacle of cocktail focused channels on KZread.

@TheEducatedBarfly

2 жыл бұрын

Thanks for the support!

@namvet1968

2 жыл бұрын

I have a sweet tooth. What's the most delicious sweet liquor to sip while watching TV?

Thank you for not going along with Senior’s bullcrap. Historically, curaçao was a pretty rudimentary/simple thing. All the talk, today, about “brandy” and “cognac” is largely in response to the (20th Century) success of Grand Marnier that created a market for a liqueur that combined the aged brandy flavor with orange. The “grape brandy” used in curaçaos prior was just a convenient alcohol base (unaged and unremarkable). The confectioners that developed triple sec in the late 19th C. were applying their technical know-how to make a “better“ curaçao, which seems to largely come down to extracting/packing more essential oils into the spirit. (Cointreau and Combier will louche when you add water.) Triple sec has always been, and remains, important in confectionery and baking-a large part of Cointreau’s business is industrial.

@TheEducatedBarfly

2 жыл бұрын

Love this! Thanks!

@gonzoducks8

2 жыл бұрын

I've been trying to get a bottle of this for years. Glad I never spent my money on it now. So many channels always went on about how this is the only real Curaçao and that anything else wouldn't be able to replace it.

@alexkoronec4326

Жыл бұрын

Except that he forgot to mention mandarin napoleon liqueur.

I made it a mission to try all the Orange Liqueur being a former lover of Cointreau on the rocks with an orange peel. When I made my own Orange Liqueur It came out like Orangecello because I made an Oleo Saccharum as the Sweetener. It wasn’t clear but it tasted extremely fresh. I did an experiment recently and made Blue Cointreau with Blue Spirulina powder. It’s pretty vibrant and natural if anyone wants to give it a go.

@alexkoronec4326

2 жыл бұрын

Great, except you forgot to mention mandarin napoleon. Which is better than grand mariner

@johnolmos8670

2 жыл бұрын

@@alexkoronec4326 I’m not a huge Grand Marnier fan. I just don’t really dig the Brandy/Orange liqueur taste. I read that Napoleon Mandarin is in the same vein but I would taste it first before making a final assessment

I think one bottle is missing from this lineup, and that's Luxardo's Triplum. It's a great tasting bottle that is competitive with Cointreau in my experience.

This was SO helpful! Thanks for another great lesson.

Great video! Absolutely needed info. Keep it up guys!

Great video, very thoroughly explained. Now I know everything I always wanted to know about the subject.

Such an awesome video! Thanks for putting in the work.

One of your best videos. I continue to learn so much from your channel.

Love this video. I applaud your research and the variety of orange liqueurs represented.

This has been very informative & interesting & my go-to orange liqueur is always Grand Marnier. My idea of decadence. I've tried most of the other ones, but I always come back to the best. Thanks so much for this video!

love this! great guide, cheers leandro!

Thank you. I needed this video so much.

Super educational and, for me at least, more handy than recipes. It let's me know how to riff on things I know, and gives me ideas for adding or modifying cocktails I have passes in the past

Super fun and informative episode!

Thanks this is super helpful, I’ve been looking for a video just like this.

great vid! i have 4 of those tasted and yes - they are interchangeable and yes, they all make different cocktails. thanks for the additional education!

AWESOME JOB!!! It was very informative and answer many questions that I had about Orange Liqueurs . Love the channel. Thanks and Salud/Cheers.

Many questions answered... thank you... very comprehensive review.... much appreciated

Great video. Love these educational ones

Great resource! Orange liqueur is a super common ingredient, and somewhat opaque for doing good substitutions. Thanks guys!

The production quality on this channel is definitely going up. I think Leandro's the best cocktail youtuber right now. Anders Erickson and Cocktail Time With Kevin Kos are also amazing. They're probably collectively the 3 best, but I'd say Leandro is the reigning king. I think they strike a good balance of being informative and entertaining. The history and recipe bits are important but they shouldn't be afraid of getting nerdy with details, that's what makes the video actually interesting. Also the production value is really important. The darker and more cozy set that you switched to around start of 2021 has helped a lot. Also the script and cinematography are getting more tight. The cocktail/mixology genre on YT has been a bit stagnant until recently imo. How To Drink used to be the best channel by far, but I think the quality has been going down noticeably ever since 2019. 2022 has been very good though, Cocktail Time is especially promising. Steve the Bartender, Vlad SlickBartender, Tipsy Bartender, Mr. Tolmach's has got nothing on the aforementioned channels The Wee Pearl, Mike's Breezeway Hour, Behind The Bar, Truffles On The Rocks are all pretty good but not as exceptional The Golden Age of How To Drink are the best cocktail videos to this day though. Just watch the butter beer episode for example.

@TheEducatedBarfly

2 жыл бұрын

Thanks for the great insight! Glad you’re digging the channel!

Great video, explained well and very informative. Thank you

thank you for explaining this. I was wondering and it was never very clear. This video was very educational. Thanks and cheers

LEANDRO!!! Perfect video!!! I def love Dry Curacao!!! Thanks for your in depth experiments and explanations!!! CHEERS!!!!

You nailed it, very difficult but important to learn.

Yes, great, informative video. Love it.

Amazing! Thanks so much. Would love this kind of video on Absinthe/Pastis. Or on some of the staple European Amaros (averna, ramazzoti, nonino, etc). There's so bloody many of them, and some of them can be hard to find if you don't have a cocktail focused liquor store near you. Knowing which ones sub we'll, and which ones are "irreplaceable" (a least in some essential cocktails) would be amazing.

Excellent video. I wish this video was around when I first started mixing drinks.

I actually had a conversation about this yesterday. Thanks for the simple explanation (even though it’s a day too late).

Great work with the Chapters so this can be a good reference video when looking to sub something out.

Love the Ferrand Dry Curacao! The Mathilde fruit liqueurs are so great! Their XO Orange is beautiful! Love the show! Cheers!

Thanks for the gems! Very informative

We had quite the shortage of any sort of orange liqueurs at one point during the height of COVID. I ended up just making my own sort of version of such. I just infused a brandy with cloves and orange peels, made a syrup with the same ingredients and combined at a 3:1 ratio. Tastes lovely!

Great idea for an episode!

Really awesome video! Very educational!😜👍

Thanks for doing this! Love these comparisons! I'll be back to reference this one several times. And hey, mande the top 5! LOL

I keep Cointreau and Pierre Ferrand in my home bar. Between the two you’ve got an orange liqueur that will cover just about any need.

@UnclePete

2 жыл бұрын

I do too, It seems to cover all the bases, though I have clement creole shrubb too because I love it :)

@gravitywaves2796

2 жыл бұрын

Wow, this is exactly my setup. You have good taste.

@gravitywaves2796

2 жыл бұрын

​@@UnclePete Interesting. I've never tried this but Clement is my absolute go to for rum agricole, both the regular and aged varieties are amazing. What does their orange option have to offer?

@UnclePete

2 жыл бұрын

@@gravitywaves2796 Its a spicy agricole based orange liquor, its a little more interesting than cointreau, but not appropriate for all drinks. its like the third one to get..

@gravitywaves2796

2 жыл бұрын

@@UnclePete Thanks for the reply. I commented before watching the whole video and didn't realize it'd be featured. They said I'd bet I'd be fantastic in my Mia Tia.

Thank you for the content 😅❤!

Great video, Leandro and Marius! I am a big fan of PF Dry Curacao as well.

Nice one - very helpful

Literally yesterday I manifested this video into existence. You’re freaking me out right now.

@TheEducatedBarfly

2 жыл бұрын

😂 keep manifesting!

I recently got a bottle of Combier so that I can reduce my use of Cointreau, which recently had a price hike. I'm glad for the reassurance this wasn't stupid move. I now have six different orange liqueurs (if you count blue curaçao), and they all have different uses (except that the Combier will be interchangeable with the Cointreau, I suspect).

More of this plz! Deep dives into categories

@TheEducatedBarfly

2 жыл бұрын

Will do!

You have some great choices there. My favorites are the Pierre Ferrand and the Grand Marnier, but it depends on what I am making and what I am trying to achieve.

Great rundown. I kept watching to see if I disagreed with anything, but I couldn't! I love it!

@TheEducatedBarfly

2 жыл бұрын

Thanks bud!

I only have Pierre Ferrand Curacao and Cointreau at home and use Cointreau if sweeter drink is expected (like if I make a cocktail for my wife, she likes it sweet) and I use Curacao for less sweetness. I also have the Bols blue curacao for the obvious blue color to it. Thanks for explaining the much requested question Leandro!

Great video and overview. Thank you. We have begun using Grand Gala as a replacement for Grand Marnier (Gala is a lot cheaper) in our margaritas and other drinks, so we hope you will include this one in an update to this topic of orange liquors. God Bless, Brother.

Grand MArnier is my go-to, just because of it being the one used where I was working....still love it.

Gotta love the shout-out to Bitters & Bottles! My go to bottle shop

Excellent! Cointreau is easy to get, while the others are harder to get and more expensive. At least in my region

At 9:07 "They're not good." I attended a college with a chemistry professor that would arrive in his private helicopter. At the end of each semester he would do a liquor tasting class. The one thing I remember is that he said that fancy bottles equal cheap liquor because the fancy bottle is what you paid for...not the quality of the liquor. Funny how the only two "fancy" bottles are the ones that you say are not any good. Igor Mal-tay-o-vitch (spelling?) was right !!!

Nice Video 😁👍 Thank you

okay, youve got the sub, this is the information i want

I have tried combining Grand Marnier and Clément Créole Shrubb 50/50 and it's terrific. They broaden the flavor and it's delicious.

Bitters and Bottles are so awesome, I’m so happy that they are local to me. I use like 90% Pierre Ferrand, 10% grand marnier- but I want to try out the Clement sometime soon!

@TheEducatedBarfly

2 жыл бұрын

They’re my favorite :)

This was a video that I really needed as I was making too many assumptions

My go-to right now is Bauchant. Cognac based and with 3 types of oranges.

Your videos are awesome!! I’m a lover of all Tiki and I love that you’re into tiki drinks. I’m obsessed with the Ancient Mariner and your video on it is awesome. Thanks for all you do!! I was introduced to you from your appearance on Spikes Breezeway! Keep up the great work

@TheEducatedBarfly

6 ай бұрын

Thanks! Really appreciate the support! Cheers!

In Quebec where im from theres a major craft distillation scene for just about any spirit or liqueur you can think of, including triple sec. I’ve picked up a few that actually really stand up to cointreau for 10$ less. I keep a bottle of triple sec, grand marnier, ferrand dry curacao, marie brizard blue curacao and cointreau, its everything I need!

Strangely enough, this video is right on time.

Thank you for this! I always get a little confused when I see recipes call for “triple sec Or curacao” hahaha My favorite for margaritas is probably Naranja! To me it has a much more fresh and bright orange flavor than the more bitter and dry Cointreau

I feel like I'm getting a free class. Great video

Brilliant 👌

Sometimes I find it helpful to think of liqueurs at 40% (maybe 35%) abv as part of the base spirit and liqueurs with lower abv as purely flavoring agents. So higher abv orange liqueurs would go with the base spirit as a split base but lower abv orange liqueurs would share function with sweeteners. Orange liqueurs fall into both categories.

Just got educated by the barfly!

I can also recommend Mandarine Napoléon, but Grand Marnier is my favorite 😄👍🏻

Coming from Curaçao, we had larahá in our garden. I used to like trying to eat one, it was like a challenge.

Tried most of triple secs. But I always needed mor "orange" in it. Decided to make my own. Made a pills mixer of Spanish oranges and blood ones. Dried them in a fast dryer. And distiled grappa with those pills in it. Made it less sweet as most of brands. And I wonna say, its fantastic! as for me, of course)

@ianholmes6078

2 жыл бұрын

This is what I am thinking of doing as well. Did you put them in the liquid, or in the vapor path?

Hi Leandro, I have Cointreau, Grand Marnier, PF Dry Curaçao, De Kuiper Blue Curaçao (20% ABV), De Kuiper Curaçao Triple Sec (20%) & Fair Kumquat Liqueur (22%). I use the first 3 in my cocktails, Blue Curaçao where it is the blue colour that is needed, the Triple Sec I use to extend my grenadine, when half used I top it up with the Triple Sec. I haven’t used the Kumquat as never seen it specified. Nick from York

Well done! I also prefer the Combier.

@UnclePete

2 жыл бұрын

The Combier is cheaper too!

My favorite orange liquor is Tuaca. It is an orange- vanilla liquor with brandy.

We enjoyed your online class yesterday!!!!!!!!! Mike

@TheEducatedBarfly

2 жыл бұрын

Oh thanks! Always fun to teach this stuff live! I enjoyed teaching ya’ll! Cheers!

Great job, as always. I've seen this question asked pretty often. I'm just sad that thanks to Finland's state monopoly on selling alcohol, I can't get the Creole Shrub here. It sounds interesting.

@TheEducatedBarfly

2 жыл бұрын

That is a bummer :(

Very interesting.

A video like this for rum also would be interesting

I've got Luxardo Triplum in my cabinet, but I haven't done a tasting comparison recently enough to remember how it stands out.

Salud my friend! Cheers! Happy Weekend

O3 Orange Liquor is a very good sweet bitter orange item. You should try it. Excellent in a margarita made with my favorite inexpensive tequila, Cimarron Blanco

Patron makes an excellent orange liqueur called Citronge. Great for margs or on its own neat or on the rocks.

Enjoyed the dissertation on Orange Liquers. I have been using Gran Marnier in my MaiTais, 1/2 oz. My other deviation fron Vic's 1944 canon is using 1/2 oz Giffaud's Orgeat and skipping the Rock Candy syrup. Juice of 1 Lime [~1 oz], 1 *oz Dark Rum [Dooley's Old Brigand] , 1 *oz Light Rum [Cane Run] and 8 oz crushed ice -- are the usual suspects. Shaken, not stirred -- Dirty pour. Spent Lime Shell with Mint Sprig bored into it -- [like a palm tree] as garnish. *If I'm splicing the mainbrace, I'll bump the tots up to 1-1/2 oz each.

@nicholasgraves3149

2 жыл бұрын

I think there's something to be said for the extra sugar content that he was going for with the rock candy syrup. When you have a high volume cocktail and a big tiki mug full of ice, all that dilution can easily outpace the sweetness of your mix. I think the extra sugar was to combat this. I typically just make my homemade orgeat to be a sweeter syrup than a 1:1 to achieve this. Of course like every drink you make it the way you like it! I typically go with a two ounce pour of Appleton and .75 of Pierre Ferrand.

I use Combier all the time. Its amazingly diverse

Damn that was a good video. It has been extremely difficult finding some orange liquors where I live and this video was truly a godsend... Thank you kindly good Sir! *heads off to make a 🍸*

Great video! Have you had Magdala? It’s actually the bottle I would reach for to make aromatic cocktails.

I was hoping to see Controy in the lineup. It seems to be a take on Cointreau, but I haven't compared them against each other. It is purportedly the orange liquor used in the original margarita.

Thank you…..😊

Hey there, I just got back from Curaçao and toured the Senior and Company Distillery. They market 7 brands of Curaçao liquor. By their own admission 5 of their brands taste the same but coloured with food dye for marketing purposes. That said, their Tamarind flavoured Curaçao is the one to get your hands on. It’s flavour profile is unique. I bright back 2 bottles. The Laharah orange is not native to the Island it was brought in from Spain as a Seville orange, and because of the volcanic soil profile in Curaçao, it morphed into the Laharah orange. They only use the peels to make their liquors. The actual fruit is not edible. They have a website that elaborates on their history and process. Their bottles are made in Spain, and they source their dorks from Portugal. The distillery bottles everything by had and has about a dozen employees. The Still they use is from the late 1890’s and for every 1400 litres of alcohol they add 800 pounds of sugar. They distill to 31 percent proof.

licor de beirao has av lot of orange liqueur characteristics but like the Royal Combier has a lot of other ingredients in it. Though most of the subs for a least non cocktail recipes use Grand Mariner

Please make more videos like this

Excellent video... I love Royal Combier but it is very hard to find in my area... :^(

Always use Cointreau in my margaritas. I've looked at Luxardo Triplum, Combier, O3 by DeKuyper, and Drillaud but never pulled the trigger. I do insist on a Triple Sec close to 80 proof, otherwise there is not enough alcohol to get a good extraction of the oils (organics extract organics). My go to Curacao is Gran Gala since it's such a great value. PF Dry Curacao is better in a Mai Tai, but not enough for me to justify the cost difference.

@spuppy852

2 жыл бұрын

Triplum is pretty similar to Cointreau and usually a bit cheaper. Bols/DeKuper/etc are awful, at least the versions I've tried. Cheap and over sweetened and low proof

I don't know if it's been addressed in other comments, but I think the solution to your dry vs sweet debate is that the word you want to use to describe the "drying effect" is actually "astringency." In the worlds of tasting liquids, dry means lacking sugar and astringent means a feeling of dryness. Language is complicated and fun!

@TheEducatedBarfly

2 жыл бұрын

Astringent doesn’t really do it though because it’s used to describe something that’s bitter or acidic and that’s not quite the mark either

@HansMaximum

2 жыл бұрын

@@TheEducatedBarfly Let's continue this thread. Coffee can also cause the feeling of mouth dryness. This is properly called "astringent". You can get the same feeling from eating an unripe banana. Astringent is the sensation we are feeling from the compounds in the food or drink. Yes, it can be caused by bitter or acidic compounds, but really is made from various molecules making up tannins. When the tannins are in solution they make precipitates. These can bind to your tongue and saliva removing the lubricating effects of the proteins leaving your mouth dry. Language and Science!

@cynon767

2 жыл бұрын

@@HansMaximum Yes... try a raw Hachiya persimmon sometime! Sweet, not really bitter or tart, but extremely astringent.

@MPS186282

2 жыл бұрын

True enough, this is one of the many issues that arise when we try to use a sloppy franken-language to describe the nearly infinite human experience! I appreciate this channel and the clear consideration you put into historical research.

Appreciated

Great video. What are your thoughts on Mandarine Napoleon?

I find that PF dry curaçao has a unique silky mouthfeel that in some cocktails I like and in others I do not.

Pierre Ferrand Curaçao is the only dry Curaçao I use. It's an impeccable liquor