That and the fact that Marius would keep saying that title and Leandro getting upset at him. We need to see all three of these people in the same on a collaboration video.
Anders!!!! The World Renowned youtuber & bartender the honorable, the brave slayer of dragons, keeper of keys esquire the III senior! Love seeing that guy!
Also forgot to mention, by the time that Halloween comes around, I would love if you did another Halloween inspired cocktail video or do a another video on the Zombie.
Whoa is that the syrup from Anders Erickson, World Renowned RU-vidr and Bartender, the Honorable, the Brave, Slayer of Dragons, Keeper of Keys, esquire III Sr.?
I believe it is the syrup from Anders Erickson, World Renowned RU-vidr and Bartender, the Honorable, the Brave, Slayer of Dragons, Keeper of Keys, esquire III Sr.
I went to the Portland Syrup location and got some when it first came out! Great little shop! Super friendly and they let you try a number of their syrups before you buy. This stuff is super tasty so thanks for giving me a couple more drinks to make with it!
Well done! You and Anders are among my favorites in cocktailing RU-vid-er-y, so this was fun to watch and more importantly, educational. A great deal of what I have learned over the past four years or so about new drinks to make and how to make drinks correctly, I have learned from each of you. I currently use Small Hands Grenadine, but I have a note to myself somewhere reminding me to try Anders's next. And I will be trying that Pan American Clipper! Cheers!
Thank you for featuring cocktails that actually use a significant amount of the ingredient! I hate when I'm looking for drinks to use something I have and get recommendations for things that only use a bar spoon to a quarter ounce of the ingredient!
Great video with some cocktails I’d love to try if the grenadine was available in the UK. I’m glad I watched right to the end for the guest appearance.
I've picked up many of the Portland syrups for my cocktails, spicy ginger is my favorite. I've never made a grenadine cocktail but now I'm going to have to try one or more.
If you don't want to wait on Amazon shipping and like to help out local businesses, check to see if there is a home brew (beer) shop near you. They'll very likely have refractometers in stock.
That’s a jack rose. Jack tose plus absinthe =pan American clipper. Leandro is slipping. Last week he added 3/4 ounces of lime instead of 3/4 teaspoon to the Art of Choke cocktail.
@@JavierHernandez-fg8gy And this week credited Anders with the Shrunken Skull, used the wrong rum, and completely missed the pebble ice machine on the bar behind him… it’s a bit weird. It’s like watching someone who has only just started doing this…
Precisely. There is no rye in either as you stated and where was the absinthe rinse on your pan American clipper? You made a jack rose. You’re better than that bro.
I was just watching the amzing 50 Cocktails you need to know video you made (a great video btw) and the Jack Rose is the exact same as the Pan American Clipper. Unless I'm drunk (which is impossible, I haven't drank anything but water this whole day) was there a mistake that I somehow missed? Either way, keep up the amazing work.
Yes. This video is incorrect. What is shown here is the specs for the Jack Rose. The Pan American Clipper is very similar to the Jack Rose, except with slightly different ratios and that it includes a little bit of absinthe. I prefer incorporating the absinthe as a spritz in the glass, a la Corpse Reviver #2.
Yes I missed the absinthe rinse but a Jack Rose and a Pan American Clipper are the same drink but with an absinthe rinse for the pan American clipper 🤷🏽 happens sometimes :)
@@TheEducatedBarfly 1:1 = 50 brix, 1.5:1 = 60 brix, 2:1 = 67 brix. I believe most commercial syrups will sit around the 65-70 brix range as it extends their shelf life.
That would be 66,6 brix. (If using metric measurements. If using volume, then it would a bit less than that. 65,1 according to Difford) Also: 66,6 BRIX is the highest concentration of regular table sugar (sucrose) that stays in water solution. If you go any higher, or evaporate any further, the sugar will crystalize. Therefore, to achieve a BRIX measurement of 70 degrees, which Leandro states that this grenadine reads, either it contains other sugar forms as glucose or fructose, which has a higher solubility, or regrettably Leandro failed an to accurately measure the syrup. Another possibility that I know of is added humectants e.g. Glycerol or sorbitol. I doubt that Anders would resort to such additives.
That is a common misconception that 2:1 syrups are twice as sweet as 1:1 simple syrups. They are only 34% sweeter (67 brix) i.e. 200g sugar + 100g water = 300g total. 200g sugar divided by 300g total = 66.66 brix (67% sugar by weight).
@@peterfrost1315 Correct the extra few Brix will be from the pomegranate juice in the way of fructose and “other” that I’m not clever enough to tell you.
I think you meant to say that "...more stronger is not "well" english, not good english." Btw, I love knowing how sweet a cocktail and/or its ingredients are - thank you!
