Welcome to Giulio's Bar, and welcome to my channel. I'm an Italian living in Japan, and I like to make cocktails for me and my friends. In every video I propose to you at least one cocktail, sometimes more than one, because I like to make comparison between different versions of the same cocktail. Sometimes I try a cocktail for the first time and I share my impressions with you. Sometimes it's a cocktail I tried out many times and I perfected. Sometimes it's just something I came up with, some idea I had. I sometimes like to just talk about random stuff - movies, life, music - while I'm making cocktails. But most of the times you will find all these reflections on different things after you will see the ingredients at the end of a video. So please stick around, because sometimes the best part is just my ramblings. So I hope you enjoy making cocktails like me, and I hope you are gonna enjoy my videos.
Always surprised how the grapefruit juice seems to tame campari one would think they escalate each other. Great video now need a small cocktail to finish the campari bottle :)
Heck ya. Blue Curacao is so yuck. If I want it blue I use food colouring or I don't bother and keep it to the colour a clear spirit will. Will try this trick with pea flower tea
3 weeks ago I was around Lago di Caldaro (Madonna di Campiglio and San Martino di Castrozza). I didn't pick up a bottle of wine. So now I have a reason to go back. (Not that I needed one). Cheers🍷to 'become your one person or just chill and have one more drink'
I received some feedback from the Global Brand Manager of the Savoia Americano Rosso, and he pointed out something I was not aware of: the category of Americano Rosso predates the Americano Bianco. Apparently, the Gancia Americano Rosso was the first of the Americani. So I stand corrected.
Just got back from Tokyo and saw TONS of peaches and peach products in the Takashimaya basement. White peach season in japan I guess. Thanks also for the bar recomendations, Bar Trench and Bar Libre Ikebukuro were truly excellent and the bartenders were super knowledgable and very friendly. And yeah, loving that Valdrin album. unfort missed them when they passed through NYC a month or so ago.
Really happy you liked the bars, and Valdrin are really good. First time in a while that an album that long can keep my attention engaged all the way, and through so many listens 🤘
Will be making this cocktail soon, love all the ingredients. Oh this is perfect... I cannot get Kummel, but many local distillery make Aquavit. As a favour what would you do the the aquavit you have to bring it close to the Kummel taste?
3 times the price for a highball is probably too much. But maybe during Sakura, start with one of the Hakushu as a treat, then move to the cheaper ones... Have you seen the "Mirai" Lemon Sour from Asahi? It launched a few weeks ago and while it's not a highball, it was really tasty! (maybe a video on those, vs a homemade version would be interesting!!)
@@giuliosbar ah, I should have kept watching! Glad to see you liked it for what it was. I enjoyed it a bit more than things like the Strong Zero you can get from conbinis
I always think of 57th street as the best route from the West Side Highway to the Queensborough bridge. I appreciate the insights into Japan -- I'll be in Tokyo for two nights at the end of the week. Any bar recommendations??
Bar Benfiddich and Bar Trench for creative and classic cocktails. Also Bar Libre in Ikebukuro. Or any of the bars from Spirits Sharing spirits-sharing.com/about they are all excellently produced.
Yeah, it takes 5 to 10 minutes, but I prefer this kind of cocktail that doesn't require much advance preparation (at least at for home mixing): if I just feel like it, I can go ahead and mix it, while many drinks using raw spices require infusions before-hand.
