The STB smile and shake is just the best part of this community

@redataoussi

Жыл бұрын

Hahaha since I followed him it was the best part of the videos! I try his cocktails and instantly get the Steve smile! Glad this dude is back! ❤🎉

"-and it would be a very boring episode, so I'm not gonna shoot that!" Could feel my heart shatter at that statement, truly the tragedy of the last 5 minutes. It's also such great advice to remind people that part of what they're doing is a show, half of what we do is in the showmanship and it's very easy to forget when we're in the moment.

@HansMaximum

Жыл бұрын

Thermal expansion. Metal is a good conductor of heat, with a vast size difference between the top and bottom, and the very tight tolerances compared to the Boston shaker set (as seen in 0:36). When something gets cold it shrinks The tight tolerances mean that the shrink is significant and they can get stuck. If you leave the two halves together this compounds with the potential for condensation to form and freeze making things worse. Pro-tip, remove the parts immediately after shaking and serving. I hope I saved your 5 minutes.

@fugu4163

Жыл бұрын

The lid of the cobbleshaker always get stuck and it is a struggle to get it open. Thats why i prefer boston shaker with both parts made of metal. Perhaps if you have one of those glass cobbleshakers it is much easier to open and a cobbleshaker looks better when doing that show in front of the customers.

@spectorial

Жыл бұрын

@@fugu4163 cobbler shakers are fun if you have like a restaurant and you have a shaken cocktail on menu. that way your guest feel like a mixologist during their dinner

I recently picked up the Superfly Tin after faking it with a plastic cup and a drinking glass 😅 The Barfly shakers have been a HUGE upgrade and you definitely notice the solid build quality. Great vid!

i love how you managed to add such a lot of history and context to something fairly straightforward!! makes the vids so interesting and enjoyable :))))

Great video and always good to learn from the pro. I've been making cocktails 2 years now and it's always good to be reminded of the basics

I always love it when you go on these little tangents about the philosophy/art of bartending!

I really like the way you explained the subtleties of this.

Great video! I have the superfly tin, regular barfly tin, elevated craft shaker, Boston, and a few more, and love them all. But when with friends and I am making the drinks, I will agree, it's also about the show, so I definitely use my Superfly tin's. Keep the videos coming!!

Leandro, this is a great breakdown of tins and shaking. Thank you!!

Great video! Thank you. I'd love to see you break down different effects of shakes (whip shake, dry shake, reverse dry shake, etc). Thank you for the information and excellent content!

I use a vintage style, Japanese made Yukiwa shaker at home. It was a little bit on the more expensive side (just over 100 euros), but it’s absolutely lovely and will last me a lifetime! I’m planning on picking up a Japanese made cobbler for Japanese style cocktails though.

Thank you very much for share these technic and show us different types of shaker and methods. Cheers!

very informative. thank you. I am not a bartender and didn't not realize the intricacies. Knowing is half the battle. thanks and cheers

“Shake from the heart!” ♥️ Stealing that 😁 I love that!! Thank you 🥰 And Steve the Bartender is a very good example of sprezzatura! 👍🏻😊

My family has only ever used cobbler style shakers and i've finally had enough. they are a NIGHTMARE for sticking together

@CubeBizz

8 ай бұрын

Seriously, get a Boston shaker. Not the glass version though, the normal double tin version

@frankhughes001

6 ай бұрын

@@CubeBizz A glass on tin Boston shaker has advantages over tin on tin. You can see your cocktail as you build it. Glass doubles as a mixing glass for stirred drinks, much better than a tin. Glass feels better. Tin on tin is advisable in higher volume bars where accidents are more likely. But, to each their own.

TYVM for this video, not only helped me understand the technique but also saved some money on buying my next shaker.

Glad you showed Steve’s shake. I’ve always liked his shake and I modeled my shake after his

I was not only introduced to the vintage style shaker through your show, but the barfly graduated measuring cup jigger, the best jigger out there.

Great clip Leandro! Some forgotten tips everyone needs to hear again! 👌🏼

Love the mason jar/tupperware tip. I needed that a few years ago!

Thank you I will start implementing this technique with my cocktails from now on.

Great video! Technical videos on bargear are not easy to find. I would love to see one on glasswear - the choices, the preparations and the finishing.

Thanks for the explanation on airation and that this actually frothes up the limejuice

Very informative and educational video ...thanks

newbie over here, you really helped me. Thank you!

Thanks for the tips. Nice video , tin on tin boston is my favourite behind da bar , its really time saving and theres no chances of chipped glassware🥰.

Very helpful. Thanks!

As soon as you mentioned sprezzatura I thought of Steve the Bartender, love it!

LEANDRO!!! Great class!!!! I kind of stole Steve's smile technique when I started out!!! Jean Felix has an awesome shake as well!!!!

Great topic, exactly what I was looking for

Appreciate the mason jar / tupperware tip!

Excellent Video, I learned a lot about what the difference in shakers are which I always wondered about. I am curious about the tall chemistry beakers that are next to the blender. If you can you show them in a future video and also where to purchase one that would be great!

Love watching your videos for sure. I’ve learned a lot from you. You should do a garnish video. Not basic garnishes but nothing crazy. Maybe level 2 garnishes. 🤪

Thanks for the video

As a stroke survivor who kinda had to grope in the dark figuring it out doing it one handed _(cobbler extra bad, parisian shaker gives good shake but sticks like cobbler, boston works great ifd you grip between legs to smack & open)_ it would be cool seeing a version of this aimed at shaking one handed, might be a good thing to post on something like /r/stroke

i was expecting the two - shaker - styles, and then the video ended! for the record: i work at speak-easy tropical bar in seattle, and use those tepotztli copper shakers. They're heavy, but very pretty

I can attest to the Tupperware usefulness. I went on vacation a week ago and forgot my shaker. All I could find was a round Pyrex container with a lid, but it did the job.

I dig the cobbler style shaker. It's still my go to despite some of the sticking. Just gotta slap the baby bottom a bit harder and is good to go.

I have tried all different styles of shakers (cobbler, Boston, French and tin-on-tin). I found that tin-on-tin is my preferred shaker. I get a perfect seal every time, and it’s easy to clean and maintain. The worst for me were Boston (getting a good seal can be tricky) while the cobbler’s seal can often times be really hard to undo after a shake (on the models I’ve tried anyways). Tin-on-tin is the way to go: they won’t break, they’re relatively cheap too.

@andrewgarcia5959

Жыл бұрын

There is a form to holding the tins and in your case the Boston shaker aka glass pint Tin. It’s hard to explain via text but showing it is easier

@independentmind7782

Жыл бұрын

@@andrewgarcia5959 what I also like with tin on tin is the fact that I can hold two (one in each hands) and shake away without much fear of a spill.

good advice Leandro and thanks for the video. I'd like to know your opinion of stance and balance too when shaking, important in my opinion. I suppose its like a sport, you will stand and shake just as you feel comfortable doing so but don't want to do it incorrectly as you've outlined in your video and spill or not shake the cocktail properly.

For the cobbler I use the back of a knife in the border that connects the top part with the bottom part and pop up when it gets stucks

Also, not sure if it’s been mentioned, but if you have a Blender Bottle water bottle (or another type of protein shaker bottle) those also can work in a pinch.

What a great video, very interesting 😎, is that an ice machine in the background, would love to hear your view on it, good/bad worth the buy ? Anyway cheers

steve the bartenders smile is just adorable

Boston shaker is my favorite with tempered glass

1:50 : this has happened to every one of my barfly tins. Koriko or Piña all day, every day. (For professional mid/low volume craft cocktail use)

You know. Been screwing around for 3 years now. Didn't know I needed this. Good work as always

Have you done a video on the importance of the glass? Different types? That I would love to hear. I think I have every glass that you have used, but curious is there an importance of the glass.

My son is a bartender, and we have both a Boston Shaker and a Cobbler Shaker. The other night, he was using the Cobbler Shaker (as the other shaker was dirty) and after he poured a cocktail (a Margarita), the Cobbler got stuck (it was at least 15 years old). We had to pitch the Cobbler Shaker as we could not get it unstuck!

I am so glad I know you, 😁

One other option if you don't have a shaker is a plastic protein drink shaker/mixer or blender bottle. The ice will stratch up the plastic over time but works well in a pinch.

@ahealy1731

Жыл бұрын

Have used these many times!

Yeah... my boston shaker refuses to separate, gripping top of cobbler shaker with a towel and twisting works every time

I'd love to find a Boston shaker with UNWEIGHTED tins. I want such a set for air travel. (Yes, I bring cooking and bartending supplies when on vacation. Never trust a rental condo to be properly equipped.) Haven't found one yet.

@MrJhchrist

Жыл бұрын

I got some off amazon. Just look at cheap tins without the cup on the bottom. Odds are those are all unweighted because if they had concealed weights like the superfly they would advertise it.

Really good! Is the american shake style ”the whip shake” that you often talk about? And you should do a similar episode on stirring and swizzling. That be would really interesting.. thanks for really good work you are doing! 👍🏻

@alexandernordstrom1617

Жыл бұрын

I believe what Leandro specifically refers to with the term whip shake is a light, brief shake with crushed ice, aimed at achieving similar results that you would get from flash blending with a single-spindle drink mixer. So not so much to do with the pattern of the shake itself.

I thought this would bore me and I couldn't be more wrong. Great job leondro

Great video and very interesting I was just wondering about shaking techniques and how to shake can you please do a video on ounces and pour counts thanks

@TheEducatedBarfly

Жыл бұрын

I have already done that video but it could use a redo :) I’ll put it on the list

@ernieberd

Жыл бұрын

@@TheEducatedBarfly thank you 🙏🙏👍

U can tell this guy loves showinh off hos shaking skills

As I had mentioned previously the Singapore Sling is my favorite, I had noticed that it froths fairly easy (now I know why). What is surprising is that this froth of this drink really adds to the fragrance of the drink; when you go to take a sip the fragrance explodes in front of your face which adds a different dimension as you drink this cocktail, sort of a 2 level effect. Good info!

Please do one on stirring as well! I have such a hard time learning it. I've even tried counter clockwise and two handed, but nothing works. Help!

@TheEducatedBarfly

Жыл бұрын

I will absolutely do a stirring video :)

@MrJhchrist

Жыл бұрын

Just use a chopstick or glass stir rod. You don't need the spoon on the end except the rare case of small measurements, but you never need it for mixing. With a chop stick you get the same "stir the ice" effect without having to figure out the weird spin between your knuckles thing. Someone tried to use a chopstick to teach me how to use the bar spoon and I just stopped them right there and realized I absolutely would never stir with a barspoon again.

@clovertx901

Жыл бұрын

At 1st it was difficult for me, but now its easier since the ice in the glass guides you

Well, here’s me just picking up the thing and shaking it. In a very non theatrical and understated way. The drinks seem not to suffer!

Tried everything, stainless cobbler, stainless boston shaker--all freezing cold in the hand, and virtually impossible to get them separated. The best is the Oxo black plastic 3-piece cobbler-poo. Fantastic, not cold in the hand, beautiful, never spills a drop, and supereasy to handle. Great channel, by the way.

I love the cobbler shaker for margaritas because I love the little ice shards in the drink while filtering out the large ice.

I noticed that with the cobble shaker, when you closed the shaker with cap on, it's most likely get stuck. I tried closing it with the with the cap seperated with the one with strainer, then put the cap on, it don't get stuck somehow...

@takoyucky

Жыл бұрын

Interesting! I'll have to try that out next time

Make a video about dilution please :)

Is there any use for a Parisian shaker? I expect not, but they look nice!

What is a good source or website to shop around for bitters and fresh ingredients for making cocktails ? (Beginner here)

I like that you're no snob, shake that Tupperware!

Nice video thanks, only one question remains for me: How do I know when must I stop shaking and serve the drink?

@TheEducatedBarfly

6 ай бұрын

Shake for 40 seconds and you’re done

I can say it, even if the cobbler is certainly the more securized while shaking, its a pure torture to open (when not simply impossible..)

Great knowledge in these videos! I don’t know if you have ever bartended in your life but I can tell you care about it. With that being said, the way you break the seal is absolutely cringing! You explain how the seal create a crescent shape but tbh breaking the seal can be done more efficiently then what You show. Also, hitting the base of the larger tin will create a seal (not as great as the method you show) but it won’t warp the tins and will give them a longer lifespan. Love the video though!

What would be your method for shaking two tins? Very common in the bar I work at

Before I got my Boston shaker I would shake mine with a mason jar, I guess I wasn't too far off! :D

What about japanese style boston shakers, with a smaller small tin? The small tin only sticks out slightly from the large one. Looks closer to a profile of a cobler shaker but Boston shaker style. What is that type called?

I prefer my unweighted shaker, but as long as there is a tin on tin Boston Shaker, I’m happy.

Steve The Bartender is way too comfortable shaking those cocktails man. No-one makes it look that easy. I'm sure the biceps 💪🏽 help haha

@TheEducatedBarfly

Жыл бұрын

😂

I was like Steve would be a good example... BAM THERE HE IS ! haha

Is it frowned (😡) upon to mix your cocktail in a blender - would I get the same results?

Has anyone tried using a paint shaker to create some crazy aeration?

Parisian shaker raises its hand, what about meeeee!😉

But man I do really need to pick up one of those more weighted Tins.

What about the parisien shaker?

“Let’s mix drinks and change lives!”

A protein shaker works well in a pinch too.

@TheEducatedBarfly

Жыл бұрын

definitely

You were kidding about Steve the Bartender, right? He doesn't look eased or relaxed in the slightest. You can tell by the corners of his eyes: he does not feel like smiling at all, he actually is physically very tensed up. Especially the way he looks to the side and then sudddenly turns to the camera and gives this fake creepy maniacal smile, barely ever blinking... It's disturbing, it's terrifying - it's anything but fucking relaxing. He'd make a decent horror villain though.

🧡

Any thoughts on decorative shakers such as a copper plated Boston shaker? I bought a nice one from Barfly actually and the copper coating wore quickly. I suppose dishwashers aren’t recommended here either. I also get scratching on the inside where they connect - is this normal or am I tapping them together too hard? Great refresher!

@TheEducatedBarfly

Жыл бұрын

Yeah wearing on plated gear just comes with the territory. It’s the same for any company that makes plated shakers/strainers, etc. its all normal you’re not tapping too hard but you don’t need to tap hard to get them to lock properly

@joshuagirard7008

Жыл бұрын

@@TheEducatedBarfly Thanks sir! This is by large your fault for inspiring me to shake so many great cocktails! 😆 Keep ‘em coming!

Another thing about glass shakers, is that glass has a lot more heat capacity, meaning it’ll release more energy (absorb more coldness), leading to more dilution.

@alexandernordstrom1617

Жыл бұрын

I'd like to see that proven before I believe it. The drink only spends a few seconds in the shaker, and if anything, I would think that the low thermal conductivity of glass would lead to less heat transferred from your hands to the drink.

@michaelgergen4318

Жыл бұрын

@@alexandernordstrom1617 I hadn’t considered thermal transmission. I suppose if you pre-chilled the glass, you could get the best of both worlds. Either way, yes it does seem like a test would be in order. How would you go about it? I’d probably measure out a certain quantity of ice and liquid, shake for same period of time, then compare the strained volume/mass. I would want to measure the ice and then return it to the freezer for awhile so that the time measuring and the thermal absorbency of the measuring vessel are not contributing factors. I might test this later.

Yes please. alot of youtubers miss that you can redo a season every year. people want to watch the most relevent information. so a yearly mohito video isnt out of the question. (yes i know thatd be overkill, but i hope you get the point.) im a new bartender who indulges in youtube and only watches videos that are up to a year old.

Now we are owed a video of him shaking a cocktail in Tupperware 😤

I kind of want to shake all my drinks in Tupperware. Lol

When I started making cocktails, with my cobbler shaker, I would just violently twist my wrist back and forth (like I'm turning a knob clockwise and counterclockwise), about 180 degrees in total (90 to the left, 90 to the right). I don't do it anymore, because I use a boston shaker now, but I'm curious if it's a "bad" technique.

@SouthTonik

Жыл бұрын

I'd love to see a comparison of different shaking techniques, including a few 'bad' ones.

Sprezzatura, is how Eddie VanHalen played guitar. Always smiling through the awesome bits. Shake your cocktails like Eddie would have.

"why is there a 9 minute video on freaking shaking?" nine minutes later "these last 13 years i have been A FOOL"

I feel like when I try to do a two prong "America style" shake I get all out of sync. I tend to boring just go back and forth lol. So at the triangle you are shaking it to one point then to another or some kind of shake between points or what? I'm a simpleton

I use my cobbler shaker all the time, although it has a screw on top. It's great. Also there is totally a wrong way to shake. No smile, bad shake.

@TheEducatedBarfly

Жыл бұрын

You got a point there

Are there bell peppers in the citrus bowl?

@TheEducatedBarfly

Жыл бұрын

haven't you seen our Esta Padre cocktail?

IMHO… Glass on Tin Boston Shaker (no weights, they're pointless in shaking despite your claim, maybe useful in stability while building a cocktail). Using glass is a much nicer option for visibility while building your cocktail or doing double duty as a mixing glass without shaking. Tin on tin is more appropriate in higher volume bars where accidents are more likely. Also, whacking the shaker to lock it together is usually unnecessary. Ice causes the air in the shaker to contract…locking the shaker together. A "light" tap might be advised when shaking without ice "dry shaking". Other than that, the whole whacking the shaker is largely performative. "Aeration reduces alcohol burn"? Ummm, yeah no, I don't believe that for a second. Dilution and chilling reduce alcohol burn, along with the other ingredients. Many people even store alcohol in a freezer expressly to reduce the effect of alcohol burn and slightly more viscous consistency. Finally, the "triangle" shaking pattern is purely spectacle, it has zero effect on chilling or dilution. My 2¢. .

I've used and broken a gym shaker lool

Check out "Manitoba Hal puts on his stank face for NJ" on YT for faces you need to practice.

Dude should work on his outtro lol. There’s always that awkward goodbye transition. Maybe thrown some light jazz on or smile. Speaking of smoothness throughout the video I think it would add a nice touch on the quality of content you produce.