My name is Bruce. I've been working bar for over 40 years now. In that time I've learned a trick or two that I want to pass on to you.
Bar talk & Cocktails is a weekly web series that covers all aspects of the world of drink. From classic cocktails and syrups, to modern and strange new creations with the occasional product review.
I don't know, man ... the Galliano is of such a bad alcohol quality, it ruins the drink. 🤷♂️ We say it's "spritig", which means, you taste sharp alcoholic notes, like in a bad vodka. 😖 (Or simply in a vodka.)
The only issue to me looks like getting the Galliano. I'm Italian, born and raised in the region of the city it was born in, and I was today years old when I learned of the Galliano's existence xD
Hi Graham thanks so much! Cheers to Ireland! Just so happens we’ve done a Harvey Wallbanger! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-JYRv1a4TgFc.htmlsi=xwm1Z-Xys6ujbJIv Unless you meant a Harvey Wallpaper, and in that case I will definitely need to try one of those! Cheers!!
Yeah. I can't imagine any cocktail where the Ouzu wouldn't completely take over. Putting it into a Martini is just pure tomfoolery. I agree 100% with your recommendation about using a spritz like you do with absinthe in a Sazerac as they both have a very strong anise flavor.
You guys are hilarious!!! I need gin in a Martini!! 5:1 ratio with vermouth - a dash!! - orange bitters and a lemon spritz! Or a dirty Martini! The guy who wrote the book needs to try a real martini! Gin from the freezer runs like oil - delicious!! Live your videos Bruce!! Cheers!!
Bro! Good for you. Thanks for taking the time to comment and throw in an unnecessary “fucking” while you’re at it. 2 min tutorials How-to’s are not the point of Bar Talk my friend. There are thousands of those out there. But hey thanks for tuning in for the 1:50 I guess. Cheers!
