All the years I've been watching this channel, I never heard Leandro mention a wife. I always thought him and Marius were a couple.

@calebjay390

Жыл бұрын

Lol me too. Until he said his wife didn’t want egg nog filling up his fridge in an egg nog video.

@TheEducatedBarfly

Жыл бұрын

😂 if Marius and I were a couple one of us wouldn’t survive

@calebjay390

Жыл бұрын

@@TheEducatedBarfly the banter would never end!

@samiam32

Жыл бұрын

Wait till you hear about his kids!

@Javic167

Жыл бұрын

In the videos in his kitchen he often mentioned his wife (new york sour, eggnog, sth with aleo secrum, ...)

Oh my! Cocktails that aren't made with a ton of strange bottles! I can actually make most of these. Love it.

My favorite Sasha Petraske cocktail is the Water Lily. Such a fantastic way to experience a big, but super surprisingly balanced, creme de violette flavor. In an Aviation, violette can sometimes come across too astringent (likely also because of the maraschino), but with an orange liqueur, the Water Lily does 3x as much violette and you just get the fantastic floral sweetness. Also it's an equal parts cocktail so I don't have to think much in making it as a fantastic bonus.

@als.2983

Жыл бұрын

Need more cocktail options to justify picking up a bottle of "under-used" creme de violette - thanks for sharing your favorite.

I'm a huge fan of the Fall Back, really something special!

"That makes me incredibly happy." That's the best compliment a cocktail can get. I have a few that just bring a smile to my face every time I drink them. Love it.

Your excitement and enthusiasm, plus the well researched tribute to Milk and Honey, was 10/10 such a great show!!! 🥳👍

I always love the amount of research and care you put into each of your cocktails! Keep up the great work!

Fall Back is a winner here. That said, any variation on a Manhattan could be a winner here.

Love how milk and honey store their garnishes on top of the crushed ice absolutely beautiful

That’s the movie you should do, brother. You’ve still got your acting chops, yes

Regarding Cocktails is probably the bar book I reach for the most. There's so much creativity and so many, "I can't believe I didn't think of that" moments when I thumb through the pages. You definitely picked some of the lesser known standouts! As far as favorite fall Old-Fashioned riffs, I think mine is probably Don Lockwood from Dutch Kills. There's just something wonderful about bourbon, Islay Single Malt, maple syrup, and chocolate bitters.

Haha! I saw that Morgenthaler blog post as well about the cheese slicer for peeling citrus twists. Never regretted it and get a perfect peel every time. He's an absolute G

Thanks for this one man! I’d been getting kinda jaded and losing enthusiasm for mixing drinks and this episode of yours makes me look forward to making cocktails that are a terrific way to bring fall in

Genuinely loved this video my friend. The legacy of Milk & Honey is something everyone should know about if they enjoy cocktails. I always try to emulate their mindset and philosophy when making any new cocktail. I reach for Regarding Cocktails multiple times a week.

I love all these recipes! Fantastic video and so cool to hear the history. Thank you!

Excellent video clip. I loved everything in summary format.

I love Leandro’s interactions with Marius 😂. Reminds me of when Marius has to do all the tasting. I also really enjoyed hearing about some of the history of Milk & Honey!

100 percent on board with stirred cocktails. Takes a bit more time but it’s so much better

Great video - inspiring and informative, just like you hoped. I will be making all of these!

Last time I paid a visit to Attaboy in December, I had a new Sam Ross cocktail called “El Guapo”. Might be worth checking out

Thank you sir... for your kind information 😊

Great video. Sutter's Mill is one of my favorites. Is super simple and very delicious.

Amazing!

5:45, ostehøvel means cheese slicer in Norwegian (they invented it!), but Boska is a Dutch company. Tell Marius!

Saw this video. Huh I have all the stuff to make American Triliogy. Excellent.

Love the video - made the pilgrimage (from California) to Attaboy this summer and would highly recommend!

@TheEducatedBarfly

Жыл бұрын

❤️

Finally got my hands on some applejack (not super easy to come by in Canada) and I've always got lots of good rye so definitely going to try at least one or two of these this weekend. Thanks for the great recipes as always. Also, a musician acquaintance of mine trained at Attaboy and speaks really, really highly of it.

Just really really good content! Appreciate it!

@TheEducatedBarfly

Жыл бұрын

Thanks!

Debbie, Don't is one of my favourites - had one last night! Find 1/2 Oz maple syrup a bit much though. Love the "Regarding Cocktails" book.

love the lil history lesson! i was telling some of the baby bartenders at work HOW influential the mid 2000's were, in new york (shout out to Violet Hour in Chicago, for holding it down) slainté !

Love the stuff Leandro, got any good Sangria recipes. Especially for a big batch?

lmao that Kimmel reference at the end

So good, so good🤤😋

I tried a Debbie Don't, and I didn't love it. I found online an alternative called a Dee Dee that I like much better. I liked it with Lucano best. 1 1/4 oz Reposado tequila 3/4 oz Ramazotti or Lucano 3/4 oz lemon juice 1/2 oz maple syrup

Summer Water was the drink of summer 2022.

Nice seeing a ostehøvel used in one of your videos!

Leondro these beauties are all immediate must haves! I really feel appreciative for the amazing history you give on cocktails, and I find it so important to learn about people who were leaders in the industry, like Sasha Petraske. Sad loss of someone so bright and gifted and yet he was so young. I love learning and I get so much out of your channel! Thank you!! I am so excited to make every one of these gorgeous cocktails and they are all right up my alley!! Happy Thursday!! Be well!! Oh hey, the wine you mentioned at the beginning of the video sounds fabulous!! I don't know if we have the same opportunity in Canada to order through the company you mentioned but I have to find this wine! It sounds like you and your wife loved it so much! I am huge fairly new (past year) cocktail enthusiast but I also love excellet wine!! Thanks so much Leondro!! Cheers!! 🙂

@TheEducatedBarfly

Жыл бұрын

Thank you! Not sure if they ship to Canada but worth a try!

@christinecamley

Жыл бұрын

@@TheEducatedBarfly Thanks so much Leondro!! Stay cool!! Fall is here but I still need sun and warmth!! Lol!! Cheers!!

Attaboy is one of my fav spots

Woot woot👍🏼👍🏼

Heia ostehøvel, bra jobba Marius 😀

The good old Norwegian ostehøvel!!

Thank you so much for this! Is Calvados a decent substitute for applejack?

Hi. Big fan. Thanks for the great information! Quick question/thoughts, concerning the London Maid: instead of shaking, can I mix this in the glass (like the mint julep or old fashion) and decrease the simple syrup by using a sugar cube?

Love the channel! So, I make cider at home, and also mead. I have a cyser, which is an apple mead basically. Was thinking of doing the freeze distill and turning it into a version of applejack. Does that sound viable? Been making mead, beer and cider at home for years but never tried the ice wine technique. Thinking it might be a cool thing to try. Thoughts from anyone watching?

I made the American Trilogy. I think that the orange bitters need to be on the lower end of dashes other wise they just take over the drink as they seem to stand on the shoulders of the applejack and drown out the rye. It isn't often that the rye gets burred. It is a much more mellowed out old fashioned type drink.

Ahaa!

The american trilogy sounds delicious. Also speaking of Milk and Honey drinks, last week during my anime night I had a midnight stinger as a nightcap, it was fantastic and I only heard of it through your show.

@TheEducatedBarfly

Жыл бұрын

That’s a great drink!

The Kentucky Maid looks incredible.

We call that a kaasschaaf in The Netherlands. Although it’s an Norwegian invention.

RIP Sasha

Milk and honey is the best

What kind of glass is the Debbie Don't served in? Looks absolutely gorgeous!

@stockicide

Жыл бұрын

It's called a Nick & Nora glass. You can buy them at Total Wine, or online.

Great video!! When are you coming to NYC so we can visit a few speakeasys and talk about cocktails? ;)

@TheEducatedBarfly

Жыл бұрын

Hopefully soon :)

@ordehaas

Жыл бұрын

@@TheEducatedBarfly I know you're super knowledgeable but let me know if you need a speakeasy "tour guide". Or if you are bartending in one of them will definitely come.

Great video!! Would love some more like it, like from Death & Co; Panda & Sons, Little Red Door, Employees Only, Dead Rabbit, The Savoy, The Artesian (under Simone Corpoale or Remy Savage & Anna Sebastian), or Like Natives in Singapore?

@TheEducatedBarfly

Жыл бұрын

I did death and co a few weeks ago, and rests assured this will be an ongoing series :)

@JKMeZmA

Жыл бұрын

@@TheEducatedBarfly ooh I missed that one! More for me to watch 😁 and Fantastic! Some other ones to do would be Two Schmucks (Berlin & Barcelona with Mo), The Van Ognevalle Family (with the legendary bar The Pharmacy, which was in Antwerp, Ran Ognevalle who won Bacardi Legacy and now has Bar Ran & Mas Brugge fundamentally changing the way service and ingredients are being put together, it’s incredible); Maybe Sammy in Sydney (redefining how we refer to bars (E.g., casual, formal, spirit heavy, aperitivo etc) & The Lyan Group formally Dandelion now Lyaness, super Lyan etc (with Alex Lawrence specifically).

@als.2983

Жыл бұрын

@@TheEducatedBarfly Leandro, you do a wonderful job sharing the cocktail philosophy from the players that have changed the bar game. If your plan is to make this concept a series, I am all in.

@geoffreyk9164

Жыл бұрын

I will be in awe if you actually buy a freeze dryer to recreate Panda & Sons switched cocktails

@geoffreyk9164

Жыл бұрын

While these are all great bars in their own rights, this is somewhat nonsensical/crazy for home bartenders to think they are going to recreate drinks from Panda & Sons, which requires a significant investment in equipment, or LRD, which relies on hyper locally sourced products though. Not that it’s the aim of this channel, but what would be cool instead is to do something like what Eater is doing in their Mise en Place series.

Valentino wants more of the Prada and Balenciaga wallet

Brilliant 👏 so informative. Do you ever visit the UK. You could let's us know about the current British scene.

@TheEducatedBarfly

Жыл бұрын

Ooooh it’s on my to-do list for sure!

Debbie don't is the move.

That's not necessarily true, there's this bar in New Orleans where I live called the Sazerac Bar in the Roosevelt Hotel (formerly the Fairmont) and I'd say that it, along with several others, wasn't inspired by Milk and Honey, but rather follows an older tradition

What is the metal lemon juice container seen at 7:58 ?

Where did you get that fancy peeler? Does it have a name?

@TheEducatedBarfly

Жыл бұрын

I call it a Boska Peeler after the company that makes it here’s a link to it: amzn.to/3EaSKfB Technically it’s a cheese slicer but works pretty good for peeling citrus for cocktails

You guys should make a mini doc on Sasha

@TheEducatedBarfly

Жыл бұрын

I would love to do that!

@rafaelnardiiii

Жыл бұрын

Great idea!

Does the Averna need to be refrigerated after opening? Does it oxidize after some time? I'm seeing conflicting info on the internet. What ingredient is supposed to make the Debbie Don't foam up like that? I didn't get any foam. Is that maybe down to my ice and shaking technique?

@TheEducatedBarfly

Жыл бұрын

Averna is a spirit based Amaro with no wine so it doesn’t need refrigeration after opening. As for the foam, it’s the aeration of the citrus that does it and it comes with very good shaking technique. Practice Practice Practice!

Boska cheese slicer? Can you send a link for the model you like? I struggle with most citrus slicers. They are usually too dull/not sharp enough, I have hand strength issues as well. Have been looking for a better peeler! Hoping this does the trick!

@TheEducatedBarfly

Жыл бұрын

Yeah of course here ya go: amzn.to/3fFCb12

Is the Kentucky maid a kind of a riff on a Kentucky buck (minus the ginger beer & strawberry)?

@TheEducatedBarfly

Жыл бұрын

It’s in the same family. The Buck is really a fresh Ginger version of the Mule. This is a sour modified with herbs and cucumber

Sitting here in the hospital with pancreatitis watching cocktail videos! Loving this video, like all the others.

"fill the volume of the glass" or as tiktok would say "barowners are trying to scam you"

Can you link that peeler? I’ve cut myself so many times with y-peelers and would love to try something new!

@TheEducatedBarfly

Жыл бұрын

Hell yeah here you go: amzn.to/3fsc3Xh

@ElliottRains

Жыл бұрын

@@TheEducatedBarfly thank you!

An accusation that we don't appreciate a lot of stirred cocktails. The rage is back!!

@TheEducatedBarfly

Жыл бұрын

Lol. From looking at the numbers on vids, you don’t 😂

@evanhayes5891

Жыл бұрын

@@TheEducatedBarfly Hey, we can change! I'll watch every stirred cocktail you've ever made if you make the delightful Christmasy gin drink known as the "Don't Give Up The Ship!"

Just ordered the Tequila. I Hope Its Good for That Price 😂

@TheEducatedBarfly

Жыл бұрын

You’ll love it

Does the FALL BACK have creole bitters ? I heard you describe it as such but don’t see that ingredient listed

@TheEducatedBarfly

Жыл бұрын

Peychauds are creole bitters

Leandro, I was hoping you would come back to the Sam Ross "Maid" format. You muddled the mint and cucumber; in Sasha's book it implies "no muddle". The build says to just shake all ingredients. Why do you favor the muddle approach?

@TheEducatedBarfly

Жыл бұрын

I tested non muddling vs muddling of mint in an east side to see if the ice would extract the oils without muddling and I’m sad to say it does not. What I do is t actually a “muddle” my technique is to add in mint first, then cucumber slices on top and press the cucumber slices down so that it lightly pressed the mint. Then add other ingredients, ice and shake

My man how do you get your shaken cocktails so foamy?

@TheEducatedBarfly

Жыл бұрын

Good shaking technique :)

Dutch Kills is in Queens! Long Island City is the most confusingly named neighborhood in queens. Great video tho tbh

@TheEducatedBarfly

Жыл бұрын

Ah thanks for the correction 😂

7:55 am and I’m making a cocktail, am i wrong for this?😂

@TheEducatedBarfly

Жыл бұрын

You’re not wrong

So do you have to use bonded applejack for these drinks? Or is normal Applejack fine too? What about the rye?

@TheEducatedBarfly

Жыл бұрын

You can use any applejack you want as well as Calvados although if it’s avail bonded is best :)

@bigfudgeooo

Жыл бұрын

@@TheEducatedBarfly thanks! 🥂

Could you use Calvados instead of Apple Jack?

@stockicide

Жыл бұрын

Yes.

5:08 did you have a incident with cutting your self while cutting ice? I see the cut resistant gloves I don't remember seeing before.

@TheEducatedBarfly

Жыл бұрын

I’ve used them before. I have absolutely cut myself cutting ice but really the glove helps with the slipperyness of the ice as it melts while your cutting. It shields the ice from the heat of your hand a bit but also you have a firmer grip so you don’t have accidents

Got a Boska myself...sexy-ass peels but I dunno if you also noticed that it's hard to cut off the end of the peel...?

@TheEducatedBarfly

Жыл бұрын

THAT’S My main issue with it. I can do the rounded peel end I like when cutting the off the end! Otherwise it’s great!

I don't think you actually say but how do you like that Peeler? Is it as good as Morgenthaler says?

@TheEducatedBarfly

Жыл бұрын

It takes a little bit to get used to and has a drawback or two for my peeling style but it’s an absolute banger for beginners. May do a short on it :)

“You want a little pith, but you don’t want to be pithed off.” 😉

How close is crown apple to applejack?

@stockicide

Жыл бұрын

Not very close. Crown Apple is sweet whiskey with apple flavoring added, while Applejack is distilled from apples and then aged in barrels, so the apple flavor is more subtle. Crown Apple might still taste good in cocktails, the only way to know is to try it.

So the Kentucky Maid is the same as the Eastside from last week's video? Just swap gin for bourbon and serve it on a rock.

@TheEducatedBarfly

Жыл бұрын

Yessir

@kevinshore3565

Жыл бұрын

@@TheEducatedBarfly Negroni to Boulevardier. Bee's Knees to Gold Rush. Eastside to Kentucky Maid.

Could you do a video on how to make sour mix or some good brands to buy

Just feeding the algorithm. No notes.

@TheEducatedBarfly

Жыл бұрын

Appreciated though :)