@@pacificcoastpiper3949 it gets a thicker foam but I never have trouble making a foam so it’s unnecessary. Plus I find it counter intuitive to shake without ice with warm hands after the drink has just been chilled.
Sours are probably my favorite cocktail family. At my old gig, for shits & giggles, I made a different sour for every spirit I had on the bar. The most surprisingly delicious was the Kahlua Sour. Loved it! 🥃 ☕️
I like that... coffee sour hey? I'll give it a shot! The sour family is great - so flexible and easy to get creative..
3 года назад
I do with borghetti. Adding some vodka for balancing the alcohol. And in this case with lemon. If instead I add a bit of dark rum, use lime... So smooth... :)
An overhead camera would have been nice. When you filmed the Aperol sour we didn't get to see the drops of Pechaud's bitters on top and a quick glimpse of it would be nice. Cant wait for the *KAT CAM* either. PS: I would have liked to see sours at the end with the foam fully developed and settled out!
I think it would add a huge amount of production value if you had a downward-facing camera above your hands for when you're decorating the tops of the drinks since we never get to see!
Hey Steve! Great vid as always Pisco sour might be the national drink of Perú but Chilcano is the most popular because is so easy to make. It's built in a highball glass, lots of ice, 1 1/2 or 2oz of pisco (depending on how strong you want it), 1/2 of lime and fill with ginger ale. The great thing about this drink it's that you can add everything that comes to mind and it will probably pair well: passion fruit, mango, strawberrys, lemongrass, you name it. Hope you make it one day :)
A lesser-known Pisco cocktail that I enjoy is the Cuzco Fizz from Beachbum Berry: - 5 green grapes - 3/4 oz lime juice - 2 oz Pisco - 1 oz St-Germain Muddle the grapes. Shake with ice and strain into a rocks glass with fresh ice and top with about 1/2 oz of club soda.
Literally just bought my first ever bottle of Midori yesterday (never been a big melon fan) so this is perfect timing. Gonna go make this sour right now.
Marie D, I make that same mix but add overproof rum to bring up the ABV of the whole cocktail. When well chilled the overproof disappears into the drink. Great for the summer, but it sneaks up on you 😂
I love pisco sours and have been drinking them for years. I recently tried the "Cucumber Salt & Smoke" which is exactly like a pisco sour except you substitute 1 oz of mezcal for 1 oz of pisco. So a split base sour cocktail. It was AMAZING. Give this a try when you have the time. I might never have a 'normal' pisco sour again.
Interestingly enough I found 2 of your videos on sours as I was trying to decide what cocktail to make this evening. 3 of these are go-to drinks for me, Pisco, Whiskey and Amaretto. I've never tried Aperol or Midori sours but I will have to now. And thanks to your video this was the first time I actually made a sour (Whiskey) at home. It turned out great!
These videos are just getting better and better. Love the ingredients in the corner, love that you taste each right after, and of course, love the straight to the point content.
Hey Steve. You just recommended this video to me on your whiskey video because I like sweet cocktails 🍹 🍸. Well I’ve mentioned egg whites not my thing but may just have to give it a try. The aperol sour I may not like re:not a gin lover and here’s that egg white again🤦♀️😂. Now I love midori. Steve. You are killing me with the egg white 😮. Now I’ve had amaretto sours and liked them but the bartenders did not put egg white. 🤷🏻♀️. Never heard of Pisco much less Pisco sour. Gonna look it up. 5 cocktails all with egg whites. One of these days I will try. Thanks so much for these suggestions and see you next video.
Great episode and a nice reference to the Pisco story (which is 100% Peruvian, just as FYI there is a city named “Pisco” in Peru where the spirit was birth). It will be great if you do a whole episode of Pisco cocktails: pisco sour, passion fruit sour, chicha morada sour, chilcano, el capitan (Peruvian Manhattan), Machu Picchu, Pisco Punch, and more!
Sours are our go to as well (cocktail making only being new to us since this year and needing a hobby to make up for 2020 being nuts) raspberry gin sours have been a great find. The Charlie Chaplin is a great Sloe Gin sour as well.
You should try a “Chilcano”. It’s a really popular drink in peru. This is how i make it: 2oz pisco, 0.5oz freshly squeezed lime juice, 2 dashes of bitters. shake all the ingredients and pour on a glass with ice. finally, top with ginger ale (should be about 2-3oz). enjoy!
My favorite is probably the Amaretto sour, but the bartender that makes it for me when I'm out also puts in a few drops of Angostura Bitters, which has become my preference.
Chilean here! Great stuff as always. In Chile, we normally do pisco sour with a 2-1-1 ratio. This is 60ml pisco, 30 ml lemon/lime, 30 ml simple syrup and egg white or aquafaba. We use Angostura bitters. In Australia, you can get some Chilean brands such as Mistral, Alto del Carmen and Mal Paso, however, they are VERY overpriced here (50-70 aud). I love pisco sour and as I posted in the facebook group, the strawberry variation is really tasty. Cheers!
Haha best line “I think my wife’s driving tonight... “ Out of all of them, my fave is by far the Midori sour! Great episode as always brother! 🙌🏼 Well done Kat for driving home 😜
Spraying the bitters rather than dropping them in is a savy move. Amaretto sour has definitely been a go of mine but I love every single one of these cocktails. Cheers!
I made the whiskey sour and the Aperol sour last night and both were delicious. Tonight onto the Midori sour! I Also bought a bottle of Luxado Sangue Morlacco cherry liquer and I'm going to try a sour with this and bourbon. Thanks for the great videos.
Haha, thanks mate.. some will argue that you should also strain to remove ice shards and that I'm doing it all wrong... but I find that with big solid cubes like I use, they don't really shard... if you have cheaper / smaller / homemade cubes, they will probably shard easier..
Great video as usual, man. If looking for another pisco cocktail, I recommend giving Pisces Rising a try. A really great, fresh and somewhat fruity/floral cocktail. 45ml pisco 15ml sherry (prefably manzanilla sherry) 15ml lemon juice 15ml grapefruit juice 15ml simple syrup 1 barspoon (about 5ml) peach liqueur (makes a huge difference) 2 dash celery bitter Top with some soda water
Great videos before Steve....now amazingly better ones ...sort of compilation of champagne prosecco and today sour family plus my favorite one pisco sour from Peru !!your the best one !!my fav channel !!waiting fornmore!!
Steve with pisco: -Pisco chilcano 2oz Pisco quebranta or flavored style 1oz. Lemon juice Add ginger ale All direct to the glass with ice and a lemon shell as garnish. -Machupicchu 3oz. Pisco 1oz. Grenadine 1oz. Mint cream 4oz Orange juice All ingredients layered in a talled glass with ice showing from bottom to top red,orange and green color. No garnish and attetion with densities!!! -Cuzco 2oz pisco 1oz. Aperol 3/4oz. Simple syrup 4oz. Lime juice/grapefruit juice Shake all ingredients and garnish with lemon twist -pisco punch 2 oz. Pisco Italia 2oz lemon juice 2oz orange juice 2oz pineapple juice All ingredients shake and serve una rock glass ;garnish with a piece pineapple and topped with a brut champagne -Algarrobina 2oz pisco quebranta 2 oz algarrobina*** 1ozsimple syrup One egg yolk 4ozmilk All ingredients shake served in hurricane glass to with cinnamon ***algarrobina is a traditional sweet syrup from a Peruvian tree...can be replaced with pouteria lucuma or cherimoya . Let me know, how can I help you steve!!!
I can suggest I nice cocktail I had with pisco is called, Santiago Sour, is basically a variation of the New York sour, but using pisco; since both are made out of grapes is a nice combination and if you use a clear pisco the color look really nice due to the contrast
I have a query 🤔. How long should it take to finish a cocktail to enjoy the best taste, texture and kick? ☺️🍹🍸 The reason this question arises is because a lot goes into making a perfect cocktail - proper shaking, dry and with ice, for perfect mixing, dilution and temperature (chilled! ) ; then pouring into the appropriate glasses after due straining to remove shards of ice or juice fibres, and so on. But once into the glass, the cocktail starts to deteriorate immediately! It starts getting warm, loosing the chill. It starts diluting (if ice was added to the glass). The foam thins out and the whole things get watery and bland after a few minutes.
Steve, I love your channel. I am a huge fan of pisco, although I live in Seattle. The rivalry between Chile and Peru is legend when it comes to pisco, and dozens of ratios and combos. However I, like you, wanted something different on occasion. Try a Pisco Daisy. Muddle a strawberry or a few blueberries, add 1.5ml pisco, .5 dry Curasau, .25ml dry vermouth and .5 simple. (Adjust to taste i prefer less sweet) you can top with soda, I don't. This makes an AMAZING punch, just batch it up and leave the soda on the side. Enjoy!
Hi I'm from Chile!, here's the classic one 🤣: old fashioned glass + 2 ice cubes + 3 to 4 oz of pisco 👹 + cola drink to the top, not a cocktail but amazing for drinking all night 🥃 🎊 🕺but I think you need a different pisco 😞. You have an amazing channel! 👌🏼
Good stuff. I'm a big fan of the whiskey kick in the amaretto sour, preferably with a overproof bourbon to cut through the sweet liqeuer. Sours and their variants are an endless delight. I've been making a lot of Clover Clubs lately with an inexhaustible raspberry harvest in the yard. That Aperol sour looks like a one-up replacement now that the snow has finally landed on the bushes.
We are planning a trip to Lima sometime late 2021/22. I have been researching it and the Pisco sour comes up EVERYWHERE. I have every intention of trying is many times and since I usually prefer my spirits neat, I'm sure there will be a fair amount of pisco taken in that way too.
We've been REALLY into sour cocktails recently, so the timing of this video is perfect. I haven't done an Aperol or Midori sour, but I know what's on my to try list now. Thanks!
Steve, in Chile one of the most popular cocktails is piscola. That is almost the national drink (pisco sour being THE national drink). It is a simple mix of pisco and coke. Enjoy!
Realize the pisco sour is the go-to usage of Pisco in cocktails - but would love to see some more usage of pisco! (Similarly would love to see some more non-caipiriania uses for cachaca.)
Nice video !! About pisco i would recommend you to try a couple of popular cocktails in Perú. The first one is called “Captain” ( 45 mL pisco, 30 mL sweet vermut , 2 dashes of Angostura bitters) and the second one is called “Chilcano” (30 ml de pisco, 15ml of lime juice, pour that into a collins glass with ice, and complete it with ginger ale… I mix ginger ale and ginger beer ti give it some spice notes). For the Chilcano i would recomend a "Torontel" grape pisco, as for the "Capitan" a "Negra Criolla" grape.
Suggestion for the future, a shot from above please? Sort of "bird's eye view"? That would be great! And a close up of the bottles you use so it's possible to read the full label? That would be really really helpful! Especially for me with bad eyesight. Thank you so much for posting your videos!
Cheers for the feedback Sandy - I was only just saying to Kat that we need to lift the second camera... would look so much better being able to see the bitters hit the drink!
@@StevetheBartender_ yes that is a very good idea! Kind regards and best wishes to you and your dear wife 💓! It's lovely to see you look at her and smile! Have a great day and stay safe and healthy and happy!
Hi Steve, other simple chilean pisco cocktail: the Piscola, long drink glass with ice cubes, half lime juice, one ounce or more of pisco, and complete with Coke. And try the sparkling wine sour!
you can try the "Chilcano". It's a summer drink served with ice. Basically pisco, ginger ale, lime juice (our lemon), angostura bitters and you can garnish it with a lime twist or lime slice. ALSO, there is another cocktail called "Algarrobina" that is sweeter and creamier. The name comes from the syrup that it uses "algarrobina" (similar to molasses). Also, it has milk, eggyolk and ground cinnamon and ice. Try to avoid aromatic pisco for this one.
Sours are the best! Thanks for the tip on Aperol Sour, I recall I made it using only Aperol and it was a bit too sweet and flat, though good! Would a 100-proof bourbon help better in the Amaretto Sour or it really doesn't matter? Definitely have to add Midori and Pisco to my bar! Cheers!
Love the sour family! Whiskey and Amaretto Sours are my favorites from the ones you made, but outside of that I also love a good Daiquiri, which is pretty much a Rum Sour :P
Yeah, so many sours to choose from... Daiquiri, Margarita, etc... but I stuck with ones that are actually name "xxxxx sour".... but I'm sure I could do a part 2, 3, 4, etc.!
If you're looking for more pisco drinks, try the Maracuya Sour. It's a great summer drink. 2 oz pisco, 1 oz passionfruit syrup, 1/2 oz lime juice, 1/2 egg white. Shake, strain.
Ur the reason I'm gojng to a bartender education next year! Really inspired me to become a bartender. Great content, Dont stop. I do have a question tho that I'm very interested in. What made you "Steve the Bartender". What inspired you to do what you do?
there's another very cool melon sour - "Japanese slipper". one of my favorite, give it a try! 1 part of Midori 1 part of Triple Sec 1 part of Lemon juice
Hi Steve, is there any chance you will be doing an upcoming video with Christmas punch recipes? I am drawing blanks when it comes to ideas that aren't just a bit naff!! Would be fantastic to come up with something really interesting and different than the usual sickly sweet stuff usually served. 😉
I'm a bit late, but I don't think anyone else has mentioned that the buy the back bar credit for the Knob Creek Rye has it as 'Knoob Creek' haha. Don't know why, but it made me crack up, so figured I'd mention it haha
For Pisco drinks I’d research around 2010-2013 it had a boom. I remember procurement of Pisco in Connecticut 2010-2011, and CT is not a obscure alcohol state. I recall having simple recipes I could make at home. In comparison, I’m searching for Piquette here in CT and finding it impossible.
I was just about to make myself a cognac sour when I spotted this video. I use PX sherry instead of simple syrup, and a 50/50 blend of lemon and orange juice. Sometimes I even go with just the orange juice, but I'm not sure you can actually call it a sour at that point. Sure is tasty though.
