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Must say, Alessandro Palazzi confuses me as a bartender in these clips (and a bit in general to be honest). In another video for this gin he made a Negroni without stirring/diluting it in a mixing glass beforehand (he even used double measures and put them straight into the glass). He also seemed to pick up the wrong bottle when it came to adding the Campari. Here for some reason he adds the champagne into the shaker and then pours it (surely this would flatten the champagne slightly and is wholly unnecessary? Just top it up with champagne and stir gently to combine). A classic French 75 usually comes with a twist of lemon or something along those lines (maybe a dried lemon etc). A red cherry is very unusual as a garnish for this cocktail, especially for a high end bar like Dukes.
Was this some sort of sponsorship video that Mr. Palazzi had to do and didn't agree with for some reason? That doesn't look like Campari at the end (he even turns the label away from the camera which he doesn't do with the other bottles) and he doesn't stir the negroni much. I also know people who say a lemon peel with a negroni is a bit of a no-no (or at least not the norm). He's excellent at his job otherwise, but it's a weird video.
NICE POST BUT MUZIXX TOO LOUD! HE IZ COMPETING WITH DA MUZIXX!! MUZIXX SHOULD BE LOWER IN VOLUME & BACKGROUND ONLY! CHEERZ!! - REXX HUNTER - (BAR HOST)
this can all be lies for all we know. skin suits and all that being the rave for overthrowing companies that can't give raises at the needs of growing families and trying to incorporate industrialization( taking more and more work). it's no wonder the immigrants are not needed and the only work left if for family only...
These videos are very weird. Palazzi picks up the wrong bottle in one when making a Negroni and has a very unusual way of making a French 75 (ie. pouring the champagne into the shaker after the gin, lemon and sugar have been shaken and then pouring it into the glass, using one of those cheaper red cherries as a garnish etc). Here he picks up a bottle that's clearly not been in the freezer which is his unique way of making a martini. It might just be an issue of this being for presentation purposes, but it's not very well done. I'm not sure if it's a martini I'd enjoy personally anyway (I think it'd be a bit too strong for me and the drink would quickly go to room temperature).
This is a really shit martini, I personally wouldn't pay for this garbage. Even extra dry, that abomination is pushing it. No orange bitters, no dilution from stirring everything over ice. It's effectively a glass of gin with a hint of vermouth. If you want to get blattered then this is perfect, if you actually enjoy a martini, not so much.
He pours the champagne in the shaker and then through the sieve, that is special. I just realise he is the same bartender that butchered the Martini Cocktail in this one: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-j47rXYLU7Yk.html He is a serial offender. Can we have a fact checker look at this?
I have tried to like martinis so many times and they just always felt like Gin with nasty added. That is, until I was taught: #1 - Vermouth goes bad (only use fresh) #2 - When you use fresh vermouth (and a brand you actually like, there's a lot of variety) you can use much more of it, even up to 1:1 however, 2:1 would be the most long-standing ratio. Like, a full oz of vermouth was normal for about a century, until the 70s nightclub/disco scene crapified pretty much all of the craft cocktail industry. #3 - They originally called for orange bitters because the martini is a cousin of the manhatten. I immediately went and bought some fresh Dolin dry and Regan's orange bitters and stirred up the following: 2 oz Beefeater 1 oz Dolin 2 dashes Regan's Lemon twist expressed on top. OH. MY. WORD. The Martini is now in my top 5 favorite cocktails. Drink what you like, but try the old school way, it's so much more balanced and interesting (and the old recipe is taking over the industry again, thank God)
God bless! I'm so glad you're one of the good ones who realised that a Martini isn't supposed to be 3 oz of vodka with a drop of vermouth, and that the vermouth is an integral part of it. And extra bonus points for knowing that the orange bitters make a world of difference! I'm crying happy bartender tears.
Thanks so much for the info. You´re spot on it. The adding of orange bitters makes it more tasteful and interesting. My personal choice is 3 oz. of Martin Miller´s or No.3 Gin, 1/2 oz. of Carpano Dry Vermouth, 2 dashes of Angostura orange bitters. Stir it for 30 seconds, then pour it in a chilled glass, add an olive and a twist of lemon inside, after squeezing the essential oils from the lemon all over the glass. Next thing I will do is try it with Beefeater Gin. Greetings from Ecuador.
I just watched Anders Erikson's channel and he makes the 2:1 ratio you describe. I've been watching many gin martini videos because I want to try to make one. I decided Anders was the best, and it's very similar to yours, except he expresses the lemon and tosses it out, and adds a green olive. I actually bought Beefeater and Dolin, as well. Can't wait to try one!
With respect, this isn’t much of a Martini. No dilution - the gin wasn’t even frozen although he talked about it - and a few dashes of vermouth? It’s a warm slug of gin served in a cold glass. No thank you.
I was thinking the same thing.... the dilution makes a big difference. Maybe people that LOVE gin would like this. I like gin, but not on it's own, and even a little vermouth won't make me like it.
I had the auto generated English translator on from another video, I have to say the “translation” is hilarious. I’m not trying to take away from a master martini, but let’s just say the ingredients take on a whole new meaning “translated”.
Seems to me that he builds every single drink he makes and says that it doesn't need any shaking or stirring because he keeps the spirits in the freezer and they're already cold. Well what about the dilution?
Gin doesn't dilute in a freezer. It doesn't nor should it freeze. A frig should be fine, but it should not freeze if the gin is real. Nor should vermouth. So where's the problem?
@@jpwjr1199 bro... lol,smh - the point is that most cocktails are intended to be diluted with water, usually in the form of ice that melts during stirring or shaking. If you don't perform either of those actions because you add pre-chilled liquor to the glass and therefore don't see shaking or stirring as necessary, you won't be adding any additional water to the cocktail. Hence the original question "What about dilution?" Now, if a bartender or a customer prefers the flavor of a cocktail without any water dilution, this technique of using pre-chilled liquor (without adding water through mixing or shaking) is not a problem. However, most people prefer some dilution. So if one is going to utilize this technique, especially in a professional setting, it would be advisable to have a method of adding water dilution to the cocktail since this technique bypasses the traditional methods of doing so.
@@jpwjr1199 You have no fucking clue what you're talking about. Dilution is essential in any cocktails. You're clueless and this bartender is just incredibly lazy. A Martini isn't supposed to be 3 oz of chilled gin.
