Want to know more about about Steve the Bartender?
I have 20+ years of experience working in the hospitality industry. In 2012 I founded a mobile cocktail bartending business and created cocktails for people at hundreds of private functions and events. I started my RU-vid channel in 2015 which has since grown into a community of well over 750,000 cocktail enthusiasts. My easy-to-follow cocktail videos have now been viewed over 70 million times. I find myself incredibly lucky and humbled to be surrounded by a community that is as passionate about cocktails as I am.
I recently released my own book, Steve the Bartender's Cocktail Guide. It's the ultimage guide for the beginner to intermediate home and professional bartender. It includes an intro to cocktails, spirits 101, etc. as well as 125 modern and classic cocktail recipes including full page photos and QR codes linking to a step-by-step video. Check it out at COCKTAILGUIDE.COM
Aw man i saw this and immediately made it with some mods to allow for what i had in hand. Ended up with a super nice may i call refined sour! 1.5 oz woodford reserve 1/2 tbspoon apricot liquor 3/4 oz simple syrup 3/4 lemon juice 1/2 oz Fee foam (egg alternative) Thanks Steve for the inspiration!
Hi Steve, ive been viewing your videos for a while now and i must say everything you made has been spectacular. I hope that you're doing well after your surgery. Now my question for you is this.. in the area where i live, ( Southern Oklahoma) the only way i can get absinthe is by purchasing a 750ml bottle, which costs $75.00 USD is there an adequate substitute that 1) doesn't cost as much ( if i bought it, it would literally sit for months and probably go bad from lack of use ) 2) if one cannot get the aforementioned spirit, can it be omitted, and the cocktail still be just as good? Thank you for taking the time to read my question.
Doing well thanks Eric! Glad to hear that you've been enjoying the drinks :) perhaps try Herbsaint or Pernod as an alternative.. it does make an impact on the drink so it would be fairly different without any of these.
@@StevetheBartender_ thank you Steve, I appreciate the response and I'll see about the Herbsaint or Pernod and check for the availability. Keep up the great work
The dilution rate between shaken vs stirred is actually the least of the problems. As Chef Jean Pierre loves to say, "Texture is the conductor of Flavor". As you point out, When you shake a cocktail you aerate it. This changes the texture and thus the flavor, or at least how we perceive it.Double straining won't make this any better. A Manhattan is not meant to be aerated. That being said, Its your drink mix it how you like it. Good video. Glad I found your channel.
I had my surgery the day after my angiogram. I went to the ER or FRI night and was admitted and held at the Freestanding ER until noon the next day and was then moved to the main hospital. I was on a Heparin drip from Friday night to Monday’s angiogram with instructions that if I had any chest pain at all I was to let the nurse know and they would immediately do the angiogram otherwise they were going to wait until Monday and give my blood some time to thin out. The cardiologist came by Monday afternoon and told me never expected to find what he did find. I had there blocked arteries and he told me it was best to do open heart surgery. The Cardio-Thoracic Surgeon came by and explained the procedure Monday afternoon and asked if Tuesday surgery would be OK and I said yes. The surgery was the day before Valentine’s Day. I’ve recovered and completed 2/3 old the Cardiac Rehab Program. I’m scheduled to finish the program in four more weeks and I’m working out some at the Gym at our local Civic Center on the 4 days I don’t exercise at Cardiac Rehab.
The Basil Smash sounds a lot like the Basil-ica I've been making for a while now (muddling the basil not just shaking it), but instead of serving it "up," I add soda water in a Collins glass and make it fizzy. It's the most refreshing cocktail I've ever had in the summertime, other than a Bahama Mama. Now I should try the Basil Smash with soda water and see how it compares! Eager to try the Clover Club and Bramble as well. Sláinte!
@@StevetheBartender_ not what I meant haha. like who wants to pour 22.5 ml when you can pour 3/4 of an ounce. The jigger is made for oz.... one jigger full = 1 oz... makes sense... not one jigger = 30 ml.
The Tommy’s Margarita is my favourite. Introduced it to a daiquiri fan, a claimed “margarita purest” (until that moment only liked blanco), and someone who prefers bourbon. All of them now ask for the Tommy’s margarita when we hangout in the hot weather.
I went to Smugglers Cove SF a few months ago and got the Rum Milk Punch. I watched them make the drink and they added some Wray & Nephew overproof along with the dark rum. Very yummy drink. Pretty cool bar.
The Blue Hawaiian/ Piña Colada is good as one would expect. I add 15ml of lime juice and a barspoon of orgeat. Yumm. As for the Blue Hawaii... Personally, I think the vodka ruins it but, hey... that's just me. I'll stick with just rum. I see many versions with 60 ml or so of lemon/lime soda... but I haven't tried that yet.
Sazerac is one of the few classic whiskey cocktails I like. There are potentially endless variations. Had one recently with pomegranate and pine syrup added. Delicious. I like the idea of this tropical version. Looks good 👌
I know the recipe called for sugar instead of syrup. But I prefer to use a syrup because of the sugar doesn't always dissolve. Or put the sugar in the glass in the case of an old fashioned.
