Welcome to The Spirited Adventurers! The Second Channel by The Educated Barfly! On this channel we stumble our way across the globe drinking and eating and drink everything in our path with industry friends!
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@freepour Do you by chance know the ratio of the maple syrup, fino sherry, and pineapple juice? Could you make this cocktail on the main channel? Cheers!
I got a regular shaker and now the top to the strainer is stuck. Looking for a new and saw this. The insulation is a nice touch. Will keep ice from thawing quick and won’t make a mess with the condensation. You can still unscrew too and double strain instead of using the top strainer.
Beeee aaaaa uuuuuuu tiful bar!!! Bucket list s&$t for sure👍 And the sweat equity part might be the most impressive part! Well done. So many things to admire love the bar shelves, mirror, and light. Love the fireplace and how it not being square plays well with the other circles. The wallpaper is perfect.
If you get the machine for free that is your payment so technically you are getting paid for doing this review and you are supposed to claim the worth of the product as income on your taxes. It seems like every ice machine only makes this pebble crap or the bullet shape which probably melts even faster than the pebbles. I wonder if there are any countertop ice machines that make actual normal sized ice?
I’m a London Dry guy. IMO: Sipsmith, Plymouth and Highclere Castle are my top 3. Beefeater best value gin. No 3 solid and agree a lot of citrus. Tanqueray and Tanqueray 10 solid. Haymans get honorable mention. Martin Miller westbourne is solid; it’s better than the standard Martin miller.
What a fantastic Tiki bar. I even noticed Allan smile a couple of times. Its kind of funny too to see such a serious man in that enviroment. Kind of fun contrast. Hang Loose man. Its a Tiki bar.. but what a superb bar. Cudos to you both. Your attention to details is way beyond par.
So I passed my tequila through 3 times. The first time it was way smoother. The second time it was harsher, and the 3rd time it was smooth again maybe even more so than the first. It was weird.
I grabbed a bottle of the Bracato Chaparral the other day in hopes that it would keep me out of my meager stash of green Charteuse. As far as mouthfeel and sugar content I find it VERY close. Flavor-wise it is absolutely not a replacement, but it does scratch a lot of the same itches. I enjoy Chartreuse neat and I very much enjoy the Bracato neat, as well. I’ve been adding a few drops of the Chartreuse Vegetal, so for now, at least, my 3 bottles of the green are safe. I’m eagerly awaiting an order of the Faccia Brutto Centerbe. Thanks for the recommendations!
Very very late to this, obviously, but I find your notes on St. Hallvard *fascinating*. To me, it reads as a decent sub for Benedictine; I don't get the bitter notes you describe at all. I use it in a Monte Carlo riff I call "Karlsfjell" (Carl's mountain): 2 oz smooth Norwegian Aquavit (I use Gammel Opland), 1/2 oz St. Hallvard, 2 dashes ango.
I have something similar to the blue ice tray, but mine is stiffer plastic, about twice as many holes, and only cost $1 from China. I bought 6 of them, use squirt bottles to fill them, and I guess I get about 1200 cubes at a time (200 each... 10 x 20). And obviously, being a stiffer plastic, I can empty each tray with just a quick twist. If I fill the trays up before going to bed, and then the next morning empty them, and then fill them up again , then by evening I have 2400 cubes, which is more than enough for a party.... basically that fills a good sized ice bucket.
I've heard that Strega and Galliano work as mixing alternatives for yellow Chartreuse, though I have never tried either colour of Chartreuse, so I cannot verify that
The Nordic countries, Estonia, Northern Germany and the Holland province of The Netherlands are made of liqourice. We love it. Råstof is soooo good. "Hot'N'Sweet" used to be called "Sorte Svin" when we made them ourselves; also a derogatory term for immigrants. Best I had was when we found 75% vodka. The crushed sweets would not dissolve, so we had to shake hard before drinking.
The wallpaper is spectacular! I like the roof too but I find it competes for attention with the wallpaper so I wish those two were in separate rooms. By themselves they are both lovely but they shouldn't have been combined
Very interesting. I enjoyed learning a little background. It adds depth to the people involved. I started out watching How To Drink during the stay-at-home Ronavacation. (There definitely was a lot more drinking going on)!😅
I used to do the same, putting the ice on the freezer after the machine gets full. The problem is that the ice comes out wet and when it freezes out you get a “block” of ice that you need to break afterwards
For a ramos gin fizz id prefer for the the reverse but for a whiskey sour, fuck reverso. Looks less neat and your observation was so factual you may be one of the most accurate youtubetenders ive seen Have you ever tried... just shaking the egg white first 🕴🏿
Apologies, very late to the party! at many places throughout the video it looks like footage of another video, like at 1:12. Maybe there is an episode in another channel? Can I have a link?
Be a little more respectful in sharing your OPINION. From where i sit some of your opinions are seriously misplaced indicating you have no idea what you talking about
Everyone in the comments defending the machine clearly don’t give a shit about their cocktail’s quality in both flavor and presentation. You don’t have to be a bartender to appreciate a good cocktail and everything that’s behind making one. That’s by far the worst whiskey sour I have encountered in my life and I doubt any of the other cocktails the machine makes would be convincing.
