5 More Cocktails Everyone Should Know!

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Just as there are 50 classic cocktails everyone should know, there are 50 Modern Cocktails everyone should know, but instead of giving you one big exhaustive episode, we're going to do these in a series. So sit back and enjoy and if you so desire, mix yourself a drink!
Cheers!
Recipe at the bottom. And for even more recipes and articles visit our website www.theeducatedbarfly.com
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00:00 Embarking on an Adventure
00:37 Were do we get our Aprons?
01:23 Support a small busines, and us!
01:36 Little Italy
02:49 Tasting Notes
03:34 Recipe
03:39 Añejo Highball
05:07 Tasting
06:19 Recipe
06:24 Kingston Negroni
07:53 Tasting
08:17 Recipe
08:22 Gin Basil Smash
09:41 Tasting
10:09 Recipe
10:14 Chartreuse Swizzle
12:28 Tasting
12:59 Recipe
13:04 Staring our Journey
13:18 Pro Tip
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Recipes:
Little Italy
2oz (60ml) Rye Whiskey
3/4oz (22ml) Sweet Vermouth
1/2oz (25ml) Cynar
Cherry Garnish
Añejo Highball
1 1/2oz (45ml) White Rum
1/2oz (15ml) Orange Curaçao
1/4oz (7.5ml) Lime Juice
2 dashes Angostura Bitters
Top with Ginger Beer
Lime Wheel and Orange Slice Garnish
Kingston Negroni
1oz (30ml) Jamaica Rum
1oz (30ml) Campari
1oz (30ml) Sweet Vermouth
Orange Twist
Gin Basil Smash
2oz (60ml) Gin
1oz (30ml) Lemon Juice
3/4oz (22ml) Simple Syrup
6 basil Leaves
Basil Sprig Garnish
Chartreuse Swizzle
1 1/4oz (37.5ml) Green Chartreuse
1/2oz (15ml) Velvet Falernum
1oz (30ml) Pineapple Juice
3/4oz (22ml) Lime juice

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Опубликовано:

16 июн 2024

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Комментарии : 130

@TheEducatedBarfly Год назад

at the end the cherries at the end are these Amarena cherries from Fabbri they’re a little cheaper than Luxardo. Here’s a link: amzn.to/3Zghzi0

@MrMoney331 Год назад

Thought you were leaving it hanging on purpose. Lol

@BlackReaper370 Год назад

There Amarena Cherry are the Only one that I can Fund in our stores at Germany 😅🙃

@joem3211 Год назад

"Switch out the spirit. Switch out the vermouth, switch out the apertivo and see what happens." Words to live by. You always inspire me!

@MrOffTrail Год назад

I’m really excited about this series, looking forward to the rest of them! As a side note, I’d like to say how impressed I am with how much your skills have grown as a presenter/RU-vidr over time. It’s very inspirational.

@TheEducatedBarfly Год назад

Thanks! That’s really nice ti hear! Thanks for the support!

@evangoodell439 Год назад

I really appreciate the explanation of each drink before the recipe - it's really helpful to know the fundamentals of the drink's structure and some substitutions that may or may not work. Stoked for this series!!

@samiam32 Год назад

My StaggerLee Goods apron is incredible. I have not done a shift without someone complimenting how amazing it looks. It looks great, functions amazing, and elevates the experience for the entire patronage.

@cloudforest4087 Год назад

The world of mixology seems infinite. Lovely drinks.

@swissfoodie3542 Год назад

I have just recently discovered your channel Leandro, and I find it amazing. I like how you give history and explanation about the cocktails, and honor the person who invented it. Thanks a lot for your great work.

@TheEducatedBarfly Год назад

Thanks for your support!

@carnito42 Год назад

Love learning about all of these cocktails! Can't wait to try them.

@ENAPO_35 Год назад

This was a very nice video! Really enjoyed the format of modern classics as a series. I'm already looking forward to the next installment. I also really like the pro tips section :)

@tastingthroughtime Год назад

This series is going to be awesome! Been drinking a lot of Paper Planes and Old Cubans so I can't wait for those. Cheers!

@TheFabulousMrsBlake Год назад

I learn so much watching your cocktail videos. My husband and friends thank you!

@Penp4l Год назад

I'd like to call for an across the board recipe stop on Chartreuse cocktail videos until the shortage ends. You guys are gonna make me burn through my reserves.

@TheTVstew Год назад

There are some great alternatives! Brucato Chapparal and Faccia Brutto Centerbe are my favorites

@mummer7337 Год назад

I don't understand the shortage comments. Down here in North Carolina it is plentiful, even with the gestapo, government run liquor stores.

@Mantrahiroshima Год назад

@@mummer7337 me either it’s at all three of the liqour storss I frequent

@supersproodle Год назад

Still available in Virginia

@TeneciousC Год назад

@@mummer7337 Same here in VA

@bobbyrogulski9340 Год назад

This is the sequel series I was hoping for!

@ericliddle7556 Год назад

I think you forgot to edit out a couple of the Añejo Highball takes when describing the drink 😜 Great video. Will definitely be mixing up a few of these in the very near future.

@thesteezefactor99 Год назад

Thank god someone else noticed, thought I was losing my mind 😂

@Coren999 8 месяцев назад

Fennel I believe?

@Cremantus Год назад

Thumbs up, man... I really enjoy these kind of episodes...

@tearsofjoy5416 Год назад

honestly great move making this a series, looking forward to these

@danielgalil5020 Год назад

Great video. What really turned me on to modern classics is the penicillin. It's one of the only sours I find that can work great in both winter and summer.

@Succumbed2Rum Год назад

These were great! Thank you!

@razraz5474 Месяц назад

I really like the accuracy of the measurement

@lmsmith015 Год назад

Bold of me to watch this during Dry January. 🤤 I shall live vicariously through you while I fantasize about bourbon.

@TheEducatedBarfly Год назад

Luckily we’re starting to do N/A cocktails regularly on the show

@Thekidfromcalifornia2.0 Год назад

I recently found the same vintage citrus press and I love it.

@bradkohl99 Год назад

Love these videos.

@TheSpiritoftheCocktail Год назад

LEANDRO!!! Great video!!! I def need to try the Little Italy!!! That's my kind of sipper!!! CHEERS and Happy New Year!!!

@tomoswilliams2827 Год назад

Gin basil smash is a favourite when I make cocktails for friends and family!

@jaspervangheluwe7531 Год назад

Hey Leandro, I've been enjoying many of your videos! Thanks for that! I was wondering if you could do a video dedicated to easy to do garnishes and which ones fit certain characters of cocktails? Thanks in advance!!

@bp3986 Год назад

Paper Plane… best modern classic!

@brianchassee Год назад

I’ve been on a bit of a cocktail hiatus but I’m making all of these. Soon.

@jerand8767 Год назад

Thanks for the new recipes. You have singlehandedly up'd my cocktail game. Unfortunately it's made me the designated mixer at parties.....thanks!

@DerOrangUtanKlaus666 Год назад

Great stuff. The Little Italy reminds me of the (phenomenal) Norwegian Negroni, which does a similar variation with the classical Negroni by using Cynar. Can't wait to try this one.

@marmolejo99 Год назад

Can’t wait till vol.2!!!!!!!

@bob___ Год назад

Great video. I'm already familiar with the Gin Basil Smash (very good drink), and the Chartreuse Swizzle looks like a good bet, but I'm going to try the Little Italy first.

@tommccafferty5591 Год назад

I use America cherries pretty much exclusively now days. Half the price of Luxardo and just as good in my opinion. Thanks for featuring them. And I have been making my Manhattans lately with 1/2 Bourbon and 1/2 high rye Rye. And in place of Sweet Vermouth, I use Averna Amaro to make it a Black Manhattan.

@Nasosdag Год назад

I now regret not grabbing a bottle of Bacardi 8 when passing through the airport the other day. But that is something that can be remedied... 😇 Great selection of drinks I have to mix them all! Though I have made a number of Basil Smashes up til now. Interestingly enough, Jörg goes for a whole bunch of basil, including the stems, when he makes it. Gives the drink a nice green colour and of course boosts the flavour and aroma.

@gregellis3859 Год назад

Your cocktails are a work of art. You make them in such a way that they are so visually appealing that you want to admire them prior to drinking. Chefs always say you eat with your eyes first and bartenders should take into account that you drink with your eyes first as well. Your cocktails are amazing. Thank you for being such an inspiration to me venturing into the world of craft cocktails. Also, I learned to make my own version of Luxardo cherries. There are recipes on the internet and side by side they stand up to the brand name and can be made for far less money than the brand costs. They also last for a very long time in the fridge.

@TheEducatedBarfly Год назад

Ooh I should def do an episode on house made luxardo cherries what a great idea! And yes! I always teach new bartenders that like playing food drinks should be beautiful to look at a mediocre drink that looks like a million bucks will actually taste better than a million dollar drink that looks mediocre and it has everything to do with the first impression you have when that drink is slid over the bar to you. We are visual animals after all

@raminderkapoor9413 Год назад

Fantastic sir

@BlackReaper370 Год назад

This Is My Favorit Video By know Great Work 👍 🥰

@SanTM Год назад

Been making the Gin Basil Smash for a couple of years now. Such a great drink. I really need to visit Jorg Meyer's bar in Hamburg

@cfhollister8766 Год назад

As you already know, Paper Plane is an absolute must.

@chickrepelant Год назад

11:27 Boomsma Cloosterbitter is a great substitute. ALSO from a Monastery, and it's from the 15th century!

@Speciarii 9 месяцев назад

I have to agree that I love the combination of pineapple and green chartreuse, although I have had to use Genepy

@The_Jovian Год назад

The Little Italy is my favorite Manhattan variation, I didn't know it was created by Audrey Saunders!

@joshhardy8924 Год назад

Love it! where did you get your bitters dashers from??

@DanielBrice7f58a6 Год назад

I appreciate the progress bar during the Advert part. I was tempted to skip the advert, but since there was a progress bar, I thought, "oh, it's almost over. i'll watch it to the end."

@JamesRyhl Год назад

The Water Lily deserves to be in one of these videos

@andrejhofer2007 Год назад

Second this

@lxxwj Год назад

8:53 leandro had a how to drink moment here lol

@knifeymcdont Год назад

Just discovered your channel and enjoying the recipes and presentation style. You might have answered this in a different video, but what's the reason for cracking a large ice cube then adding smaller ones for a stirred cocktail? Do the shards help it dilute faster than using all small cubes? Or is it just personal preference.

@mbarton36 Год назад

Had a great version of the Chartreuse Swizzle in Las Vegas at the Juniper Bar inside Park MGM. Chartreuse, pineapple juice, lime juice, shaken w/ ice until frothy… then they added a huge cluster of mint (soaked in chartreuse briefly) into the top of the glass and set it on fire .

@mbarton36 Год назад

Also have enjoyed your other videos and referred friends to them. Thanks for providing some background and context to the drinks

@joem3211 Год назад

Need a Chartreuse substitute? Years ago, I went on a wild goose chase. I gathered herbs and botanicals. I infused and aged them in all types of ways but ultimately, I never came close to making Chartreuse. Then one day, a friend gifted me a bottle of Centerbe d'Abruzzo. It reminded me of Chartreuse and it inspired me! So, one (drunken) night, I started mixing and made something that I was satisfied with. It's been years since I've made it (and I forget if the swizzle inspired me to put the Velvet Falernum in). Here's the recipe. 1 part Centerbe d'Abruzzo 1 part John D. Taylor Velvet Falernum 1/2 part Antica Torino Amro Della Sacra 1/2 part Vicario Monks Secret (this guys liqueurs are amazing) In the end it might be easier (and cheaper) to find a bottle of Chartreuse. LOL

@cparks1000000 Год назад

That Chartreuse Swizzle looks awesome. I want to try one! Unfortunately, I'm on a diet.

@TheEducatedBarfly Год назад

Diets end. Cocktails are forever

@catsexual3412 Год назад

You need to include the Lush Lagoon in some of these videos. Its for sure a classic.

@polishprince7219 Год назад

Zirbenz Alpine liqueur would also be a decent substitute for green chartreuse

@Batamouche Год назад

Just posting a comment to report a little misprint conversion on the Little Italy recipe "1/2oz (25ml) Cynar". Love your work, keep up the good stuff :)

@cyoungner1a2n Год назад

For the Kingston Negroni, the original spec calls for Carpano Antica, though Cocchi works so well with most Negroni variations too. I believe Simó has stated he chose that to stand up to the high proof, high ester bully that is Smith and Cross. Cheers!

@TheEducatedBarfly Год назад

Yeah that makes a lot of sense

@3MPIREOFDEATH Год назад

5:26 can u repeat that please 5:36 …one more time? 5:58 😂 I’m making this one tonite!

@cheesy6516 5 месяцев назад

I’d love to try a Chartreuse Swizzle but haven’t been able to find it in over a year

@dayknowsalchemy Год назад

Little Italy and Kingston Negroni on the same list? Hawt. I'd love to see a Late Night Reviver, on one of these bad boys ;p

@koenvanhooydonck829 Год назад

Great series! Little typo in the first recipe though... 1/2oz = 15ml (instead of 25ml) 😉 And the second pro tip got cut😢😃

@dragonbalint Год назад

Poor Amarena 😅 They are the best ones! In Hungary we can buy just those yummy balls, no Luxardo.

@DadiBD4410 Год назад

What would you mix with Galliano Amaro?

@lewismaclean8849 Год назад

Quick question to you Leandro, I'm planning of making Espresso Martinis for some friends of mine soon, and your recipe is the one I trust the most. My question is, should I be using 2/1 honey syrup or 1/1 honey syrup? also, if I don't want to have excessive amounts of syrups laying around my kitchen, could I just muddle sugar right into the drink? (sort of in the style of Caipirhinas.) Thanks again. Cheers.

@TheEducatedBarfly Год назад

I make 3:1 honey syrup always. 1/1 won’t even register in the drink. But in my humble maybe not so humble opinion, we’re only adding water to the honey to thin the honey enough to mix. Some people like to take down the sweetness by adding more water, I don’t. And for me this is the most balanced drink with very few exceptions

@lewismaclean8849 Год назад

@@TheEducatedBarfly Thank you good sir. Maybe minor question, would you honestly use Honey syrup or cinnamon syrup in this drink? Thanks again.

@andynicholson7944 Год назад

Are there 3 takes of the tasting notes for the Anejo Highball?

@mico6155 Год назад

I personally prefer to properly muddle the basil in the shaker tin before adding anything to it. Getting all the sweet green liquid out of the basil to make the cocktail a nice lime green, and give it a way more basil forward flavour. I'm sure this isn't the "proper" way to do it, but it's the way I like it.

@eyespy3001 Год назад

Blend in a blender then shake and double strain. Trust me on this one.

@TheHeck69 Год назад

Id say the golden dream is hella underrated. Though galliano is a thing almost nobody buys sadly.

@bc0838 Год назад

Keeping the alternative cherries a secret, I see!

@andymoody8363 Год назад

Love these but what is Cynar and where do you get it or something like, in UK?

@TheEducatedBarfly Год назад

You can definitely get it in the UK but you may need to go to a specialty liquor store to get it

@andymoody8363 Год назад

@@TheEducatedBarfly Awesome, thanks. Love your channel, learned lots about making mixed drinks!

@jtremaria Год назад

Is Martini Rosso a Sweet vermouth?

@mateograber2987 Год назад

Top 5 cliffhangers in anime history, #3 Leandros luxardo cherries substitute

@rojorojo2509 Год назад

every single one of these drinks is great, definitely belongs on a mandatory list of cocktails. However, I am surprised that you opted for whip shaking instead of swizzleing for the Chartreuse Swizzle. Any particular reason for doing so?

@TheEducatedBarfly Год назад

Yeah from what I know (I may be wrong) the creator of this drink doesn’t swizzle it and honestly whip shaking is a better technique than swizzling. There are a lot of drinks called “swizzle” that don’t swizzle when being made in modern times

@tt-ew7rx Год назад

What cherries at the end?

@TheEducatedBarfly Год назад

Didn’t realize tip number two got cut off at the end the cherries at the end are these Amarena cherries from Fabbri they’re a little cheaper than Luxardo. Here’s a link: amzn.to/3Zghzi0

@matthewturner409 Год назад

Dude! Boomsma! Makes a better Chartreuse swizzle than Chartreuse does. 🙃

@Kaijugan Год назад

As an Italian, I cannot condone the fact that you made the Negroni and not made the Aperol Sprits in the same video! Please make that next time.

@TheEducatedBarfly Год назад

I guessed you missed this one: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-OTdko4Bmao0.html 😂 😂 😂

@Kaijugan Год назад

@@TheEducatedBarfly Seems so.

@WitchWords Год назад

@@TheEducatedBarfly That's a good one :)

@sakana-Iuke Год назад

that video helped me a lot as a bartending beginner however, i'm actually curious what parts are wrong

@TheEducatedBarfly Год назад

There’s a just a few editing mistakes and a few history snafus nothing major. All the drinks and techniques are solid

@sakana-Iuke Год назад

@@TheEducatedBarfly thanks for the reply!!

@oli5671 Год назад

I’d love to see a Monte Carlo inclusion

@rezonjulio887 Год назад

what? the pro tip is cut short ToT

@TheEducatedBarfly Год назад

Yeah didn’t catch it. See the pinned comment for the info

@cistinbeilebaile3119 Год назад

Hi, what is that lime crusher called? Please don’t say lime crusher..

@osmondvaude-mielsh6714 Год назад

The ESP TEST 1. Gin 2 Oz 2. Coconut Juice 1 Oz 3. Campari 0.75 Oz 4. Absinthe Big Rinse **

@MrMoney331 Год назад

Damn I want to make that Chartresue Swizzle, but my bottle is getting so looooooww....

@TheEducatedBarfly Год назад

😂 if you don’t drink it, it has no reason for being

@MrMoney331 Год назад

@@TheEducatedBarfly You talked me into it. Lunch Cocktail! 😆

@MrMoney331 Год назад

@@TheEducatedBarfly I made it..and when you're right you're right. Damn that is good!

@raymondclayton136 Год назад

Have you heard of Heirloom Liqueurs? They’re from the Midwest and part of Bittercube. They have a Genepy Liqueur that’s a pretty good sub for Chartreuse.

@andrewyarosh1809 Год назад

Oh, sure, an obscure distiller sure to be available everywhere. How is that helpful.

@raymondclayton136 Год назад

@@andrewyarosh1809 actually, they’re not an obscure distiller. The only reason they might seem obscure outside of the Midwest is because the liqueur side of the business has only been up and running from a few years. However, Heirloom Liqueurs are available just about anywhere. You may have to do some research on your area to find them, or you can order directly from their website. Either way, it’s not hard to get your hands on anything from Bittercube/Heirloom. Hope this helps.

@andrewyarosh1809 Год назад

@@raymondclayton136 I guess Colorado is not “everywhere,” because I’ve never seen them, even in Denver. And my checking out liquor stores big and small everywhere I go is a hobby. And I work in the industry so I have access to various industry ordering sites. And yes, our 2nd tier is highly concentrated, and staffed by some of the least curious and unenthusiastic people I’ve ever met. The large distributors’ sales staffs just want to take reorders for large corporate producers.

@ogreenius Год назад

This one might need a bit more editing 😄 But I think it's a great idea to break that mega video down into more manageable parts and add little tips and tricks or extra details, context, etc. as you seem to here. 👍

@markusrichert5441 Год назад

Nice! But a swizzle.....should bei swizzled.

@TheEducatedBarfly Год назад

I knew I was going to get these comments lol 😂 there are a lot of modern cocktails called “swizzles” that the creators don’t actually swizzle…

@markusrichert5441 Год назад

@@TheEducatedBarfly 🤣..then i have to apologize. I just love to swizzle. All these whip shakes and blending.....nothing compared to the satisfaction of a perfectly swizzled swizzle.

@jaimethiessen Год назад

The good thing about limiting yourself to 1 to 2 drinks per week(if that) is that there's no need for dry January, so here we go.

@visiom8 Год назад

Chartreuse Swizzle not swizzled? Dude why are you shaking a cocktail that has a method of prep in name?

@TheEducatedBarfly Год назад

It’s the way the drink is made. In modern parlance there are many drinks which are called Swizzles that the creator didn’t actually swizzle. Swizzling is a terrible way to mix a drink and I like to teach the best methods