Hi 👋 I'm Anders and I worked professionally behind bars for 20 years. I've decided to combine my passion for making good drinks with my love of teaching, storytelling, and videography by creating this channel!
My hopes for this channel is to create an uplifting space for everyone to feel welcome and encouraged to try their own hand at making cocktails. My videos are meant to be light-hearted and fun, but also informative, so I hope you find them useful! If you have questions, drop a comment and I'll do my best to answer :)
Also, I have a mild obsession with Angostura bitters. If you are into bitters shots, you and I already have lots in common.
Send stuff to: Anders Erickson 4610 N. Clark St #1051 Chicago IL, 60640
My version consists of: Tequila, Sweet Vermouth, Dry vermouth, and Cointreau. Angosturas ofc. Stirred with ice. Garnished with lime 🙂 You can roll the rim of the glass in salt.
Oh my gosh!!!! Thank you for pronouncing Glenmorangie correctly. I’m Scottish and love single malt whisky. My father was a dedicated whisky lover so I learned a lot from him. His favorite was The Macallan. My favorites are Glenfiddich and Laphroig. However there isn’t a whisky that I haven’t enjoyed. Thanks for a really interesting rundown of Scotland’s amber nectar❤
Try to Doberman too! 1.5 oz high proof whiskey or rye 0.5 oz sweet vermouth 0.5 oz Benedictine 0.5 oz Fernet branca Express lemon peel oils and rub on rim Stir and it’s traditionally served up but I like it on a rock. Let me know if you try it!
Actually I am trying to find out more before choosing one at the store ; so this video was perfect - I was thinking of Islay and was understanding it to be very peaty so perhaps I will try Oban instead as a beginner . I will be drinking my choice Neat so I’m hoping this will be one with some honey and citrus yet has some depth or herbal notes? Also I’m curious how to describe what I’m looking for with relatable terms to seller - or should I not even bother asking and just pick one ? I noticed some comments about someone having destroyed their life with alcoholism and I felt that they should not be on this video then right ? I like your video and it is very educational - thank you
I have the exact same problem with my nose! Took a baseball to the face! lol. When I asked what the doctor was going to do someone said they had to break it back in place and I was like, hell-to-the-no. So the bone/cartridge healed weird and blocked off my right nostril. Doctors said I could go back to get it fixed but that would require taking a chisel to my face. No thanks. 😂
been a bartender at various high and low end places for over a decade . Most ppl just want a chilled double shot of their preffered liquor in a martini glass only ppl that miss the vermouth are older folk ngl
I have made this recipe twice. I have followed the recipe to the letter but for some reason my infusion (before adding the semi-rich simple) never yields the amount that he has. My yield always seems dry. Any suggestions of why?
I will certainly be trying this, sounds like something I’ll love. Have you considered adapting it use Angostura liqueur instead of so much bitters? Curious how that work.
Your smoked maple old fashioned reminds me of the old fashioned riff I like to make at home! 2 oz bourbon, 1/4 oz maple syrup, 1/4 oz falernum, 2 dashes of angostura, a dash of whatever other bitters I'm feeling, orange oil overtop (optional), and a dried lime wheel for garnish 😄
(I use a home-dried lime wheel, and if you sip this one slowly, the lime slowly rehydrates and seeps lime flavor into the drink over time, making the end of the drink have a much more tiki kinda vibe)
Hey Anders! Would you ever consider including alternatives to liqueurs in your videos/descriptions, if you’re using a bottle that not everyone might have? I’d love to make the Fallback but I don’t have any Applejack and wonder if there’s a liqueur I’d have in my simple home bar that would do!
I’m kind of obsessed with clear ice. Clear ice in a cocktail add a level of class to the drink. Clear ice melts slower as does the larger cube size. Over the years I experimented with my cooler and freezer to get the optimum time to freeze and harvest. I don’t let the whole cooler freeze and harvest the ice when there is still water at the bottom. I just have to chip away some very thin ice and the result is a 2 1/2 inch thick slab of clear ice. I found that using my osculating saw makes short work of cutting the slab into cubes. I use a heated pan to polish and square up the cubes, yep obsessed. I like both perfect cubes and irregular shape. I also cut some to fit Collins glasses. I also have a clear ice tray that makes 2 inch clear ice cubes. There are many clear ice cube maker trays out there. Some work some leave imperfections in the ice. I know I tried them. Thanks for the video.
Love bourbon; love whiskey; love Fall… I will be trying them all! If I like the rye drink, I’ll know how to use the rye that I keep on hand for when my dad visits… which is never. You guys are great!!
TBF I like Ango as a base spirit (Trinidad sours!), so this spec sounded great. I'm in the middle of a move, and my bar is split in two, so I subbed in a blue curaçao for the Cointreau (I know, right). It turned the drink BLACK! I mean, like halloween black cat, darker than a black steer's toockus on moonless prairie night...FANTASTIC, I really can't think of a blacker drink. So, if you're brainstorming a dark themed cockktail, this will do. (1.5oz Carpano Antica, .75oz Ango, .75oz Vedrenne Curaçao Blue). Thanks Anders & Oz.
Hello Anders, I just tried this Tradewinds Negroni, I don't have Cocchi here in france, I substituted with the sweet vermouth I have : Martini Rosso. It's very good, I can taste every component (Cointreau is very light though). The funny part is that my cocktail turned cloudy while I stirred it. Any idea why ? Is it my vermouth?
Hi, I am from Vienna and I love your channel and also this recipe. Using cream of coconut, I often struggle with the texture - it kind of separates.. any expert advice on this subject? Grateful, Barbara
