Chris is the most professional and expert mixologist, all bartender should learn from him

Went to see Chris at Revel and went back again the next night. Great guy and I learned a ton listening to him and watching him. GO! Worth a trip to The Easy all by itself.

"don't be afraid of bitters" you're speaking my language man!

Unlike other similar videos, I love that you included interesting facts about every drink that you make! Thank you for the education!

We chanced upon Chris and his wife - and their son(the chef)! at the wonderful Revel and enjoyed amazing food as well as wonderful stories and history of NOLA. I only stumbled here by chance as well. funny how that works. If you find yourself in NOLA make a special trip to Revel which is off the streetcar that goes north to the City Park. Lovely people and spectacular food!

@johng5710

7 жыл бұрын

I was just there a few weeks ago!

And that's what my 2022 new years will taste like

I bow to your greatness, Chris. Always a pleasure watching you in action and listening to your words of expertise!

The Alton Brown of the bar - love him!

@MaddenManification

6 жыл бұрын

and no cheesy puns like Alton Brown.

@bigwu100

3 жыл бұрын

Yeah he's great I could drink there all day.

Just discovered this. This man is fantastic, smiling the whole way through this video.

Great Job!!! Been bartending for over 13 years and loving mixology! You taught me some new history, thank you!

I happened upon this video by chance, preparing for a little shin-dig upon my return to the US. I have got to say, the charisma of Mr. McMillian is quite prominent, it really carries the video through, and the tidbit of back-story for the drink in question is really enjoyable. Thank you sir, I will continue to watch these videos, no matter how recently they were posted.

This was very charming! I really enjoyed learning about the history of the drink. This should be in HD!

Chris, you are an amazing bartender! I hope you can make some new videos. Fabulous cocktails! There are terrific!

Thank you, Chris…excellent!!!

awesome video. Thanks for making it!

I hope the videos of this man are saved for all of eternity.

I could listen to him all day

My first Sazerac was at the Sazerac restaurant. I love it! My wife and I are going to Herbsaint tonight. Guess what I'm ordering until I become an expert like you all :)

Chris is fantastic

@vajrapani6474

9 жыл бұрын

Got my vote

On all the other youtube cocktail videos you find someone in the comments section being terribly offended at them butchering the drink. Except this one, Chris McMillian wins over everyone. Kudos to you, dear sir.

I like this. You can tell he's an old timer but he loves his job and takes in interest in his art. Simple yet effective.

Love these vids hope all is well !

I tend bar for a Elks club and often watch Chris Mcmillian & Robert Hess for inspiration they are 2 of the best ! like chilling the glass with added water ,, so many just use ice but adding the water or soda water really chills it better. Thanks guys !

@johng5710

7 жыл бұрын

Even better is coating the outside of the glass with water, then putting it in the freezer for about 5 minutes

love your videos! i just had my first sazerac and it's my new favorite cocktail. I'm gonna buy a drink from you next time i'm in New Orleans!

Love the romancing of the concoction and the attention to its history...makes me thirsty. Nicely done.

I love this guy. Reppin New Orleans right!

So much class

This guy rocks. I love classic cocktail's most punks behind the bar don't have a clue how to make a classic. They learn how to make their classic drinks from watching Mad Men

@thedrunkenfish5855

6 жыл бұрын

deadeyeon nothing wrong with mad men !!! Commenting 4 years later only cause I just finished binge watching that show !

@mikeappleget482

4 жыл бұрын

That’s more the bar owners fault. I bartended for years and the owners just bought “mixes” for everything. Whiskey sour mix, Bloody Mary mix, margarita mix etc. etc.

@wyatthill6252

3 жыл бұрын

Gotta start somewhere

Finally! a Barteneder that knows what he is doing. Could I be your apprentice if I moved to New Orleans! haha. Awesome. I am going to watch every single post you have.

Met this man he is amazing!

Such an inspiration, can't wait to meet Chris

stunning bar...

I want to just hang out at that bar and watch and listen.

Excellent!

Love it

This guy is just the best

Thanks! I'll be trying one of these post haste! Update: My first is one is excellent. I'll be improving my skills as I go, I hope.

I had my first Sazerac in New Orleans last weekend at Antoines, during a cocktail tour. The Sezerac was delicious and more so in the opulence of Antoines. I hope to replicate this and many other N'awlins original cocktails at home.

i love this guy

We spent Chris' last evening at the Library Lounge with him. It was memorable, fun, and delicious. He is an amazing "bar keep."

@fatihguler7141

5 жыл бұрын

He retired?

Chris , You are undoubtedly the best bartender on internet :)

I've been waiting for the Sazerac...

I wish I had a sad story to tell because Chris looks like a great bar therapist. Plus he makes a great drink.

Holy shit, that was a great video.

God wants humans to make Sazeracs with rye. He told me -- right after my third drink.

@Squilfinator

3 жыл бұрын

Amen

just perfect

His Sazerac's are soooo good!!!...his wife can make a mean one too at BarUncommon in Nola.

love making mine with VSOP Courvoisier

made myself one last week thankfully after watching this i know i was pretty much spot on, use a little barrel bitters as well though.Delicious.

Not complaining over Chris' performance, he's putting on a good display with the Sazerac although he added the ice too early. Such a Cocktail should not be exposed to that much ice without stirring. Exept for that; great job!

This guy is probably one of the best on you tube...all the rest are a bunch of dorks. Keep rocking Chris

After trawling though piles of You Tube crap I finally stumble on cocktail utopia. Brilliant.

I pledge is to drink this if the Saints go to the Superbowl in 12....Great Video!

Good job

Nice!

Cheers

Looks like I'm the first person to give a thumbs up on this comment, which is crazy because you're absolutely correct. The ice shouldn't go in until after adding the sugar/syrup, bitters and rye. As you said it shouldn't be in contact with the drink that long and you should stir the shit out of it the entire time. And this is petty but leaving the peel in the drink, uh... no.

Looks tasty 😋

Do you throw the absinthe out? Awesome video by the way, I love this guy.

Interesting, never heard of an absinth substitute. But we can get thujon free absinth now right?

Slightly disappointed that he used a sugar cube in there instead of a molasses sugar, but I understand why based on the relative availability and cost per drink. I am so glad that there was no soda gun in sight, it's always nice to see a guy crack a bottle for water or soda or the like. I like that he shared the story, not only of the Sazerac, but of the cocktail, although I always understood the cocktail without bitters to be a sling, and only a toddy if hot. He can pour me a drink any day.

Beautifully done. Though I wished you'd have used the cognac.

I've never drink this cocktail, but after waching this video y make one in my work(I'm a bartender) It's Delicious. Thanks! PS: sorry for my English I'm not a English speaker I'm from Argentina

where does the "R" in herbsaint fit into the so-called "anagram"? Great technique by the way.

@michaelbauers8800

3 жыл бұрын

Near anagram? :)

Great bartender!

Haven't seen those Creole bitters around. Looks like it's time to go hunting again...

My favorite cocktail but with a non-standard orange garnish instead of a lemon. Makes a big difference.

@mikenicefoto Problem with agave is that it carries a distinctive flavor which alters the taste, subtly, of things like cocktails.

@alogli ... simple syrup is water reduced... using one oz of water is a much greater amount than say one oz of simple syrup... point is an oz of water will kill it... you should just muddled the cube with bitters or try agave as an alternate

Peychaud's Bitters, although another brand called The Bitter Truth makes a Creole Bitters that will also work.

Fuck...Yeah...

Is Chris still with us? Where is he pouring drinks?

The Library Lounge has sadly closed. And Mr. McMillian no longer works at Bar UnCommon at the Pere Marquette. Does anyone know where he works now?

@mikenicefoto and what exactly is simple syrup? that's right a saturated solution of sugar and WATER

When you mix or shake with ice what do you reckon gets added to the drink...? Simple syrup? I think I'll trust Chris McMillian to control the levels of dillution in his drinks.

What kind of bitters does he use?

@fedecuco At least I know I can get a Sazerac SOMEWHERE in Argentina this summer. :-)

where do you work sir im coming their just to get a drink from you sir have the herbsaint ready

They don't make tenders like this guy anymore ... and it's a damn shame.

how long do bartenders work?

Mira en donde vengo a encontrar al fanático de Cynar. 4 años mas tarde, claro.

Thanks for that! I read that there is this opinion that you twist lemon peel over the drink, but don't actually throw it in. Does anyone have a comment on that?

@johng5710

7 жыл бұрын

You can do it either way

Your English is basically perfect. Better than many Americans.

I normally drink an old fashioned. But yesterday I tried a sazerac for the first time. It was delicious. But not better.just differant.

@Quag7 This guy is exactly who I want to be as a bartender. Kinda sounds like Tom Waits. And if Tom Waits were my bartender, my life just might be complete.

A true bartenders bartender

I didn't catch on to the Saz' until 2012 and had been "bartending" since '96. I was an idiot.

jaja cuco vecino, y algun otro bartender del barrio. Fijensé que el sr. deletreó mal herbsaint xD. saludos. Vespa.

Peychaud's, Peychaud's, Peychaud's, and nothing but! Don't mess with the Sazerac!

a lot of people

@terratrema Peychaud's. Don't use Angostura as a substitute, they're very different. Peychaud's is very licoricey.

Just learnt that cocktail comes from coquetier!

Flaming lemon zest?

@terratrema Peychaud's Bitters

I like this friendly white guy accent. Hope it doesn't go extinct in the 'lol' future.

I'm thirsty

999 likes is mine

I really enjoy the way he walks us through the history of the drink, but he should slow down a bit on the process (that slip of ice!!) Nice and steady seems so much more cool for such a defined drink. But excellent nonetheless!

However, without bitters, it was a Sling.

Wish this shit was HD.

@keithmarszalek

8 жыл бұрын

+DDiez15 Me too... Shot with handy cam 8 years ago.

@timboyer8783

8 жыл бұрын

+Keith Marszalek Just want to say thanks for archiving these videos - his Julep episode was damn near poetry.