The best Classic and Modern Cocktail Tutorials. The Educated Barfly features high quality videos featuring the best in Classic, Modern Classic and Craft cocktails brought to you by some of the Industry's top bartenders and hosted by veteran bartender Leandro DiMonriva.
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What is the lorikeet a variation on
Jungle Bird
@@TheEducatedBarfly i realised about 5min after I commented and felt like a right pillac
This looks like a disgusting cocktail. Does anyone actually like it?
I call it...an easy Mexican 🌮
El Dorado 15 is too good for tiki cocktails!
Off topic here… but… Apparently in BC Canada ( Vancouver) Benedictine is not going to be available after stock is gone. My question is- can I sub B&B in a Vieux Carré? I would think so but can’t find any info on what the ratio of cognac to brandy is, in B&B. I would like to make it as close to original.
oh really? Do you know why? And this might not help, but Benedictine is sometimes used to sub for chartreuse, but not sure that will help the situation to go the other way
@@TheEducatedBarfly I did manage to find Benedictine after checking many liquor stores. ( should have bought what was left) I have heard that Chartreuse is a sub but not exactly. Oh, the First World problems!
Where is the black pepper syrup recipe?!?!?!
"The pop is the best part" -Everyone
Hai Bro I'm Murli Chennai South India Here I get fresh Coconut How many coconut to make or I have to extract coconut freshmilk for 400 ml. U r reply please. Here a lot of root herbs leaf & flower Herbs are available please guide me How to do. Thank U
If I want to start becoming a bartender at a restaurant, do I need to bring all of my own tools? Our should they supply them? (The jigger, the strainer, etc.)
If they have a bar they should have all the tools you need
@@TheEducatedBarfly great! Thank you!
I have a notebook and OneNote. I use them both every shift
Adulting=alcoholism
Does the coconut cream add a lot of sweetness?
If one were brainstorming a 4.1 ingredient drink with no fruit juice or simple, how does one know when to use an equal parts spec or a not equal parts spec in order to taste every spirit in the drink?
And also, Avua.....such a great brand of cachaça... I've had so many in my day... and I bought the limited run Copan....waiting for the right moment on that one. Amburana and jequitiba rosa are my favs.
Nice nice recipes. One tip, unaffiliated with drink making, Mario Andrade....pronounced On Draw Day, not on draid.
Great video I appreciate the bat knowledge 😊 The topping of ice I won’t do keeps ya from getting a quick sip that I like. Thank
Man I’ve gotten into arguments over if the old fashioned is made in the glass which it undoubtedly is or made in a mixing glass then poured over a big ice cube which waters down the cocktail, please someone give me validation on this lol.
Yum ❤
I am still surprised that many knowledgeable cocktail bartenders still believe that Harry Craddock deserves credit for most of the drinks that were published in The Savoy Cocktail Book. Not only did Craddock compile numerous drinks that were already in circulation in the late 1920s -- and often omit ingredients and butcher the ratios in the process -- many, if not most of the actual Savoy Hotel American Bar recipes that were included were not his, either. They were former American Bar head bartender/bar manager Ada Coleman's drinks. It was partly the low publishing standards of the time, but Craddock gave little or no credit to other bartenders for the recipes he published. His star is falling.
This is true for Most of the cocktails books of the era and unfortunately it’s often impossible to trace where the original drinks came from because nobody thought to write them down. Craddock usually gets credit not for the creation of drinks but bringing them to light in book form. Ada Coleman gets tons of credit for her contributions as well.
Hey, is it a preference to add orange bitters or not to the Freezer Martini? or does it just not work with the mix of gins? - Love your videos!
what’s the store with the faccio bruto line?
What’s the story? It’s good high quality American Amaro
@@TheEducatedBarfly no, you mentioned picking it up at a specific store, one that carries their whole line. what’s that store?
Flask & Field at Row DTLA
hell yeah, hat.
Hey just following up here, during the video you mention you can use any blend of gins for this which Im not totally certain is the case. Ive tried this recipe several times and each time it has frozen. Im realizing now its likely because there is too much dilution and the only reason yours worked is likely because of your navy strength gin.
What temp is your freezer. Unless it’s super low even 80’proof spirits shouldn’t freeze. This cocktail also will get a little slushy but it melts immediately into a very cold martini
Such a cool format. Masterfully done!
Hey Boss, What will be the shelf life?
Two weeks
It all boils down to how you slap the mint leaves. 😅
I love all your Martini videos, thanks! BTW, when using a paper filter it's recommended to wash the filter first with a stream of warm water. In the coffee world, it is done to avoid unwanted taste from the paper transfering into your delicious cup of coffee. Keep up the good content!
Up or neat????????????????
No black book for me, but I have a cheat sheet of recipes taped to the inside of my overhead cabinet.
I don't know if this has a name, but if you sub tequila for the gin and then agave for the honey syrup, it's just as tasty if not more. Honestly anything with sugar, lime, pineapple, and spirit is a winner. sober edit: shoutout to the time I had a few drinks and thought I invented the pineapple margarita. good times.
I ❤Leandro shirt needed 😄😍
I just made this and it’s fantastic. Thank you for sharing this recipe
Love this video idea! Well done on the Idea, Marius! And well done on the execution, as always, Leandro! P.S. - I paused the video to read the names of the other cocktails you had in your black book, and then searched and found your videos about each of them on your channel. Your channel is truly a treasure! Thank you!
What's the place in DTLA?
Cole's French Dip?
@@TheEducatedBarfly Sorry, the place that had all of the Faccia!
Great Episode although I'm just here to tell that I bought your zitrus press and first I thought: u r so dumb, u got 2 mexican elbows but Jesus: this is the holy Grail!! Love it so much
😂 😂 😂 glad you like it
The song at 2:13 is fantastic!
Tribals back then were an epidemic trend in Europe, as well. Especially the so called "Arsch-Geweih" (german for the women's tattoo right above the bottom that looks like an antler), combined with hip jeans and g-strings. Great '90s! 😂
please no more ai songs LMAO LMAO.
We’ve got a subscription….sorry in advance
@@TheEducatedBarfly :( it's good for a laugh i guess.
I love the idea of a little black book Leandro! Moleskin rocks! The cell just isn't the same. It's like the newspaper - I sub online to the NY Times but I also buy it daily!! Love that!! Nightcaps sound interesting! I don't have them as alcohol interferes with sleep if I have any too late. For me before 7pm it's often a dram of delicious Islay peated scotch! Cocktails can also be nice! Love these! Thanks so much!! 🙂
Great recipes thank you!
Love that cup
I knew the Just for Mary would be a banger! Not quite as banging as that song tho!! Thanks as always
That song was giving cocktail-making montage. Need to see the blood sweat, tears, and high fives from Marius at the end.
I had 4 moleskin books 1. For classic and modern classic cocktails. I also used it for syrups and infusion notes 2. For Tiki cocktails 3. For wine and wine tasting notes 4. For beer and beer tasting notes
My downstairs neighbor was a bartender. When he died, his brother-knowing I was a cocktail fan-gave me his index file of drink recipes. He used shorthand on a lot of the recipes (example: "CSG MMC 1/4 FWI"). Some of these are pretty obvious ("FWI" is obviously "fill(ed) with ice"). Some I'm less sure of (I think "CSG" is a type of glass). Others leave me baffled (I have no idea what MMC means). He worked in a gay bar here in San Francisco and he specialized in drinks that taste more like candy than a cocktail, which is not really my jam. It may be impressive to make a cocktail that tastes like a Tootsie Roll ( 1 oz. Kahlua, 1/2 oz. dark rum and add orange juice to ice filled glass, if your curious), but I'd rather drink something that tastes like booze. Still, I'm glad I have it. It's a nice remembrance of the man and a style of cocktail making that was popular a few years ago.
i'm so glad that you said that about the Benedictine! I always felt that it tasted like a more honey forward, sweeter version of Yellow Chartreuse.
14:06 Didn't Ted Haigh write something to this effect about the Barnum Was Right cocktail? "'Hey! This is nothing but a Blah Blah Cocktail with a little blah blah blah in it!' Once you try the many combinations, you'll see that the devil is in the details."
7:45 Have you ever tried Izarra? It comes from the Basque regions of Spain and France, and is their Chartreuse equivalent. It comes in both green and yellow, and is interchangeable with Chartreuse. I am unsure if it is readily available in the US. Might be available in Mexico. Google is our friend.
I started a little Black Book and save my favourite cocktails. Its a great idea😊
I’m glad I’m not the only one. When I stared making cocktails at home a few years ago I started writing down recipes in a notebook rather than on my phone.