Official RU-vid channel of Ago Perrone & Giorgio Bargiani. Award-winning mixologists and hospitality experts, Director of Mixology and Head Mixologist of the Connaught Bar in London.
Enjoy some of the work we have done, and remember: Straight up with style, and don’t forget the smile!
Cocktailing is my main hobby but I don't think I will ever understand garnishes that don't affect the flavour. I know they are supposed to improve the visual element but if you can't do that without improving the flavour at the same time then you might as well paint an oil painting to go with the drink
i think martini is not about recipe its about the technique and understanding of the essence of the drink like dilution and temperature.need to have the understanding of the balance of all elements in the drink
I found this entertaining to watch just for the sheer pretentious of it. All the pomp and circumstance of some posh martini that probably costs $50 a pop. I can appreciate the work that goes into making these drinks but at the end of the day, I'm a lager lout so a bog standard g & t would suffice me. Stanley's whistle probably cost more than I make in a month, let alone the one's n two's. Still to be able to walk into this place with that getup and be able to to convince to bloke to make me one of these would be priceless. I'd be like Eggsy in the Kingsmen.
Entertaining video. For myself I don’t add ice to the mixing glass until all the ingredients are in otherwise you start getting dilution before you start stirring, also the glass should be chilling while you’re making the cocktail or pulled from the freezer just before you pour.
The perfect way to make it is to put ice in the stirring glass so that the stirring glass gets chilled. Then you strain out the melted water and leave only ice in a perfectly chilled stirring glass. Then add the ingredients and stir right away. This gives the optimal temperature control and consistency. Then yes, pour with aeration into chilled glass and express citrus oil. Perfect martini
Well done sirs. Well done indeed. While I’m sure the grapefruit is tasty, I myself prefer the simple lemon twist. As for the vermouth, I tend to stand with PM Churchill, by simply nodding in the general direction of France. Slainte!
Looks very good. The orange rind is a welcome change from cucumber. I don't miss the green olives. It would be interesting to learn the actual quantities used for the cocktail
@@paulie0172based on how straw-colored the finished products were, & unless whatever grapefruit bitters they used had a strong tint, i’m guessing they used either lillet blanc or cocchi americano. both have that color & are great in a martini & would probably go great with all that grapefruit
Dear Ago Perrone, what is the correct way to drink martini from a martini glass garnished with olive on a stick? Should I hold the cocktail stick with a finger, while drinking or let it float freely? Thank You 😊
Dear Ago Perrone, what is the correct way to drink martini from a martini glass garnished with olive on a stick? Should I hold the cocktail stick with a finger, while drinking or let it float freely? Thank You 😊
