Well done young man. I would add one minor correction: a Vesper martini, as described by Ian Fleming in Casino Royale, is 3 parts gin, one part vodka, and one half part Kina Lillet. Kina Lillet is no longer distilled but the current version, Lillet Blanc, is an adequate if slightly sweeter substitute. Keep mixing!
Hello, great video but here are some corrections/recommendations. Old Fashioned : 1. Using a syrup is a much more effective way to sweeten the drink compared to using sugar cube. Syrup will add consistency and texture and won’t leave you with undissolved sugar at the bottom of the glass. Try making syrup out of those Demerara cubes using a 2:1 sugar to water ratio. You enjoy that. 2. Adding water before stirring is unnecessary since you’ll be diluting the drink by stirring it over ice anyway. Only exception would be if you add soda water which helps impulsively the sugar, but unnecessary if using syrup. 3. Large cubes are great, try making clear ice using directional freezing method. It results in higher ice density which slows down melting as well as being much more aesthetically pleasing. 4. Garnish with either one or three cherries. Garnishing in sets of two is considered bad luck traditionally in cocktail bars. Manhattan : 1. A Manhattan is 3oz in total. 2oz rye and 1oz sweet vermouth + bitters. Use a smaller glass before you kill someone 🤣 2. Try stirring by holding the spoon between your ring and middle finger. Cocktail stirring requires practice but it shouldn’t be noise when done correctly. Also add ice after your ingredients. 3. For stirred drinks, using a julep strainer rather than a Hawthorne strainer is much more traditional. Martini : 1. A gin martini is not a Vesper. 2. Martini specs vary wildly but a gin martini is traditionally 2oz London Dry Gin (which Tanqueray is), 1oz dry vermouth and often times martini bitters. Most often those will be a blend of citrus bitters. 3. A martini is a stirred drink, stir it just like you would with a Manhattan. The main point of stirring over shaking is that stirring does not add air to the cocktail. Tiny air bubbles will make a cocktail less sharp. That’s great for daiquiris and sidecars, etc. But a stirred drink will have a silkier texture than a shaken drink which is preferable for a martini. Vodka Martini - Also known as a Kangaroo : 1. Vodka used for a martini makes very little difference. The whole idea behind vodka is to be a flavourless spirit so you can use it as a blank canvas for other flavours. Using grey goose for a martini is burning money. 2. This cocktail should also be stirred. 3. You’re using a cobble style shaker, you can take off the cap and pour from there, rather than taking off the entire lid again. 4. If you shake a cocktail, you should be fine straining it. So double strain with both the Hawthorne strainer and a fine mesh strainer. But ideally you’d stir the drink and strain with a julep strainer. 5. People who order dirty martinis should be served seawater. 😅 Cheers James, great video. I appreciate your content.
It's a great video. Being able to make a handful of cocktails properly is a useful skill that adds to an evening. Another one is learning to cook a good meal. Some recipes with a more rustic origin aren't featuring particularly expensive ingredients, aren't complicated to execute and they scale easily to be made in bulk to feed many guests. A proper gentleman would be able to execute a few signature dishes.
If you'd like a little different twist, try a "perfect" Manhattan which uses equal parts sweet and dry vermouth... It is my favorite rendition of the classic.
Old fashioned’s are my absolute favourite. I make mine with one bar spoon of brown sugar, three dashes of angostura bitters, one dash of orange bitters and 50ml of Woodford reserve bourbon, I like to serve mine on one large ice cube with an orange and lemon twist.
Love your channel. Voices like yours are increasingly important in anincreasingly uncivilized world. As n old codger, I'll echo some of the other comments and add a few other nits.I am old enough to have been a pre-teen when Dr. No came out in theaters (in a double feature with a cartoon of course). Bond is an archetype, but he messed up on the martini. As others have pointed out, a martini must be stirred, not shaken. This concept is highlighted in the movie "Auntie Mame" which should be right up your alley. You made a perfect selection of cocktails. A couple of comments, again from and old codger: 1. A martini is made with gin. Period. Gin is avoided by "a generation lobotomized by vodka"--per a NY Times critic during a martini tasting. My parents drank vodka martinis as they were convinced that gin made them sick. At the ripe old age of 20, I tried gin for the first time. What a revelation. I digress. As you say, the vermouth ratio is a preference. I'm on the drier side, say 5:1). The traditional old fashioned is made, as yours is, with a sugar cube. Yes, the sugar syrup technology has things to recommend it, but if you want to go authentic, you're doing it right. My favorite drink is also the Manhattan. And I'm all in on the Rye version. Many riffs on that. If you haven't had one, try a Black Manhettan. The Bees' Knees. Lastly, chilling the glass is an important step. Not optional, in my view. Throwing ice cubes in the glass doesn't quite do it. add some water or soda. The freezer is good. The Odeon in Lower Manhattan years ago had a huge punchbowl filled with ice and festooned with inverted martini glasses chilling.
I've been really enjoying all the videos! I was wondering is there anyway we'd be able to show you our current wardrobe and you can give your opinions on what to add or remove etc? Thank you
I'm not much of a cocktail person, but an Old Fashioned is my go-to. I went to the Aviary while I was in Chicago and had their "in the rocks" Old Fashioned and it was phenomenal. If you haven't been already, it's definitely worth a visit! I ended up buying their cocktail book which is just stunning, I'd highly recommend it if you're in to cocktails. It's also a great book to have on your coffee table.
i don't drink myself but i respect the video sir and most of all your channel.most of the other gentlemen/sartorial channels focus on the clothing aspect which is great but your channel focuses on the lifestyle and behaviour aspects as well which i appreciate and to which i feel is good for educating people growing up to have respectful and moral behaviour.that meetup sounds lovely i am not aware of anything like that in Australia...
Pains me that I will be away on business during the Chicago meet up as this seems to be a superb collection of modern gentlemen! Have a drink for me until next time!
Thank you for the great episode. Very entertaining. I personally love cocktails. If you want to go a little bit more exotic, might I suggest an Aviation or a Pisco Sour. Very elegant drinks and not may Bars have them.
Great starter video. I've been making these cocktails for years but liked your suggestion about using candied orange and lemon. I even have citrus trees but they are out of season most of the year and lemons and limes in particular can cost a fortune in the supermarkets these days. A video on rum cocktails would be a good follow-up to this one...
Interesting video as always. I really like your channel. My wife and I often enjoy relaxing with a couple Martinis, especially on warm summer days. She doesn’t like whisky, but maybe I’ll change things up for myself next time and try my hand at a Manhattan or Old Fashioned.
An interesting and delightful martini is with Monkey 47, Dolins, +/- dirty with an orange peel. It has a wonderful explosion of fruity floral notes. A Monkey 47 gin and tonic is also outstanding and goes better with and orange slice. VKA vodka for a martini is the best I’ve ever had.
For my home bar, i keep food grade essential oils of orange and lemon, i can rub a drop or 2 on the rim of a glass when i don't have fresh garnish around.
For something like an old fashioned (w bitters) I’d also shoot for an alcohol w high percentage (50+%), so that you can taste the alcohol. Pinhook (burboun) is a nice option.
I love your channel, I love your style, and I love your drink choices, so take this in the spirit in which it is intended. Mixing a Manhattan in a pint glass makes me think you are in a frat house. Get your self a proper stirring glass. You won’t regret it.
Some great cocktail recipes there. For me the must have cocktail is a bloody mary, best hangover cure. Yes that means V8 or tomato juice when I come to lol 😂must be an extra dash of tabasco in there. I think that maybe a tie clip might be a good idea James.
I'll be making a short trip to Chicago. Would you make a video showing the best places (bars, restaurants, cocktail bar, etc.) where a Gentleman can dress up, feel elegant, and sophisticated, please?
Great video.. keep the content coming! One thing that I might add is when shaking a cocktail, you only need to shake until you barely feel the shaker start to sweat. Anymore and you're watering down the drink. Cheers!
Real enjoyed seeing the practice demonstration of cocktail making! And also you made it very accessible for gentlemen new to the art 🍸 I liked your idea of making it slightly different to your own tastes!
It just occurred to me that I have no idea how to make one cocktail. Let alone 4. I rarely entertain. And when I do. It is almost always with just a single good friend. My friend though is the consummate host. Cocktails, wine, straight good tequila shot. You name it. He’ll serve it for you. Maybe that’s why I never learned how to make a cocktail. In fact, I did host a dinner party once. And he immediately made me premixed old fashions to put and serve.
The only thing I would recommend is to learn how to make a couple easy drinks that are geared towards women like the Cosmopolitan or a Lemon Drop. The girls go crazy for that.
I wanna say traditionally it was said that you put an odd number of garnishes in a martini so either one three or five etc.. it probably doesn't matter that much but just sharing a bit of info, cheers sir.
Former cocktail bartender here. Diffords Guide is your one stop shop for perfectly balanced cocktail recipes. Enjoy. Koriko bar equipment is what you want, for style and functionality. 11:45, most of us amateurs do the 'shaker face'. Be mindful, my girlfriend teases me when I'm out of training. Using sitrus/orange peel for cocktails, elevates any drink due to the oils in the skin releasing fragrance of the spirit. I'd add the Negroni for this list, as a summer alternative. This balance is the correct one. 3cl tanqueray Ten 2cl campari 2cl sweet red vermouth
What source did you use as a matter of interest claiming that's the 'correct' proportion and gin? Most, including the UK Bartenders Guild have equal proportions of each ingredient.
to really give your drink some class and put it over the top, use clear ice. even better with a piece of fruit (matching the fruit in the drink) inside it.
This video is great, well done good work. It really annoys me my local pub who has a cocktail station doesn't have cherries? Old fasion is a favourite of mine and like yourself I prefer brown sugar instead of nasty syrups.
I prefer French martini than gin martini and Bond martini. Cuz of Raspberry liquor Also Add eclipse that's one sweet cocktail (Due to Bourbon and berry juices)
I love your "this is how I prefer to make it." So many people get so picky about what the "right" way to make a drink is, and I appreciate you showcasing your personal method. Great video, bravo!
Gents, do not use a cheap sweet red wine for your Manhattan's. There are far better vermouths that are herbal and lend layers of flavors. Look for Carpano Antica Formula vermouth. For old fashions make a simple syrup (1:1 water:sugar). If you don't have demura sugar, add a bit of unsulphered molasses. Once it gets warm and the sugar is dissolved, add in mulberries (if you have a tree or blueberries, turn off the heat, cover the pot, and let the fruit steep until cool. Then remove the fruit to a drying rack. Bottle the syrup and sugar the drained and dried fruit for your drink's garnishment. Something I like to make very Christmas is a syrup that uses maple syrup and a whole bag of cranberries. Then black walnut bitters in the glass when making the OF.
Just throwing this out there but technically a manhatten is made with a rye whiskey. It can be made with bourbon or any other type of whiskey but historically Rye is generally used
7:29 he wrote that he misspoke himself and it is rye that he uses, also you can see this if you have a watchful eye that he uses the same bottle as earlier what also was rye
Yes, you are correct, i had only listened to the video as I was at work, I went to the timestamp you put below and see what you are describing My apologies. A Manhattan is my favorite cocktail and I just wanted to make sure that it was being made correctly. Although it does taste good with bourbon as well
@@Anthonylebara2957 you don’t need to apologise over a small mistake, I know most videos are more interesting than podcasts but the only problem being: videos also have more visual input. I never had it either way so I don’t know what’s better
That's true. Although the recipe originally only specified whiskey rye was by far the most used whiskey at the time. I tried making Manhattans with rye, bourbon and Canadian whiskey. The rye was definitely the best.
Really enjoyed this one, put me in a 'set em up Joe' mood. Something to consider when out with a sophisticated woman who really doesn't drink is to show her you can take it or leave it, because a lot of women today worry about men being addicted to drink. (Think of the old classic 'Lost Weekend.') Alcoholism is on the rise again, unfortunately, and while having the occasional drink is fine, but a man must demonstrate he has good taste and self control, and that the woman can trust him. To show her this either ask her if she doesn't mind if you drink or simply forgo the drink altogether for that occasion. That way she can see a man's sensibility and his self mastery. Also a lady might be worried about a man drinking if he is the one driving her somewhere. Anyway, it might also be a good idea to become knowledgeable about various wines; that will also demonstrate sophistication. Great video lad. By the way, could you do a video on the difference between women who are more country like and women who are more city like, and knowing which is right for a man. I think that might be a very important aspect when considering the dating market. Thanks again!
Thanks for your comment. And it’s great timing, because the same I filmed this, I also made a video about how to abstain from alcohol like a gentleman. Look out for it in the next few days :) I like to keep things balanced on this channel
@@Gent.Z Gee that's great! Yeah, that's one of the reasons I like your channel: clean, wholesome, intelligent, and also no woke nonsense. Keep up the good work mate!
There is much here that bang on target: the use of large block ice, your advice to avoid wasting good sipping whiskey when mixing cocktails, the correct use of bitters and of proper Maraschino cherries in your Old Fashions & Manhattans, and, above all, the nonchalance of your approach to mixing, which rather reminded me of how Julia Child used to cook before a camera (rest assured, this is a compliment!). All that said, I do have a quibble with the martini portion of the program. The martini is a cocktail (maybe *the* cocktail) with a heavy freight of lore, and, as with classic tailored menswear, one should be somewhat cognizant of that lore, even when deliberately throwing caution to the wind to try new things. So, in that spirit: A gin martini and a Vesper are decidedly not the same. A (true) martini, as you demonstrate, is made with gin as its only strong spirit. A Vesper is a sort of variation on a martini that incorporates one measure of vodka in addition to three measures of gin, and that also substitutes a scant half measure of Lillet Blanc for the customary vermouth. The Vesper was given to the world by Ian Flemming, who put it into the mouth of his protagonist James Bond in the novel Casino Royale. In the novels, Bond never again orders the drink. But this did not stop it from introducing, or at least promoting, a variety of practices that were quite at odds with the original martini--likely through the vulgarization of the Vesper as the famous "shaken not stirred" vodka martini of the cinematic Bond. The oddness comes, first of all, in the use of vodka, which of course adds exactly nothing in terms of flavor to the martini (or to any classic cocktail in which it is used). What it does add to the Vesper (and even more to its many all-vodka, martini-like descendants) is the ability to increase the quantity of alcohol without offending (or even alerting) the taste buds. Secondly, there is Bond's specification that the Vesper be shaken, rather than stirred, with ice. This is an inversion of classic cocktail technique, wherein shaking is reserved for drinks that use citrus & other juices that are harder to incorporate with spirits, and that benefit from water dilution and/or the presence of small shards of ice in the mix, whereas clear cocktails like the martini are gently stirred, precisely to avoid these things. Third, the overall proportion of strong spirit to aperitif that Bond's recipe calls for (8:1) is wildly out of line with the more classic proportions that (it was good to see) you seem to prefer, of 3:1 or less. This "dryness arms race" has effectively turned most commercially sold martinis into little more than very chilled gins (or, much more commonly, vodkas) with, at best, a tiny hint of aperitif as a kind of liquid garnish. Oddly enough, it was Bond's most interesting detail (the call for Lillet instead of vermouth) that gained the least influence historically. The belief that dry vermouth is the default "mixer" in a classic martini obliterates a much more interesting history in which many varieties of vermouth (from sweet to dryd) would have been expected , often accompanied by various types of bitters. (Note (including sweet, as in a Manhattan, which is best thought of as a rye-based variation on a martini)
You need to actually stir an Old Fashioned (it was also short of ice). The dilution is a critical ingredient. Not nearly enough ice in the Manhattan! (Vermouth goes in the fridge) The shaker was nowhere near filled with ice for the Martini - temperature and dilution are the basics of making a cocktail. Dry vermouth definitely goes in the fridge - it's wine! Also, no real reason that I can think of to ever shake a Martini. But if you are going to shake use two hands and do it like you mean it! Generally you shake drinks that use juices, and stir everything else. Maraschino is not pronounced how you think it is.
If you're new to cocktails, research will tell you that there are millions! Does this mean that there are millions of talented creative cocktail creators out there? NO!! It means that it is REALLY EASY to create a new Cocktail !! Go for it - from new to the 1% in an afternoon:) I've created cocktails for different women who are very impressed. Just find out what spirits or drinks they like and what fruits and go from there. If they like coconut, put Malibu in the mix. If they like pineapple, use a hollowed out pineapple for the drink. To start go simple. For example, one of my cocktails I call, not very creatively. Anglo Italian is just gin and limoncello. Even simpler, as Italians don't use garnish with limoncello, I named limoncello with slices of lemon after me ! Also many cocktail are very similar. People have become famous just doing something quite insignificant - like the slightest change to an existing cocktail that made the Expresso Martini for example. As a start if you can't think of anything, try different spirits instead of whiskey in the Old Fashioned, and add something else and voila! You've created a new cocktail ! Assuming it tastes OK! But unlike with food, cocktails are far more forgiving when trying new mixtures.
For my Old Fashioneds, I substitute a good quality Maple Syrup (real, not the fake stuff) for Simple Syrup. Adds a little more complexity to the flavor and most people already stock it.
I like your channel and appreciate what you are doing but if you are going to show how to make cocktails, for gods sake buy 1 fresh orange or lemon or lime. Using candied fruit just adds sugar to the drink that is not part of the intended balance and omits any of the natural fruit oils that add one more dimension to the drink. For a traditional old fashioned which has so few ingredients, fresh orange peel is almost a must
Damn good video! I'm a bourbon man, but I respect other people's choices! One should always enjoy and allow others to enjoy! Judgementalism is the death of civility!
That's the Bond drink: Just a moment. Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon peel. You need to replace Lillet, with e.g. Americano, because they changed the flavour some decades ago.
No. Not at all. The martini was always the preferred drink of military officers,captains of industry,and other masculine men. Hence,archetypes from James Bond to Tony Stark,are shown ordering martinis. Perhaps you are thinking of the "appletini"? That's the one often preferred by ladies.
@@sammajor2075 I guess I’m referring to the glass it is served in and how it looks when a man is holding it when he is drinking it. I always ask for martini in a regular glass. Good to know I always wondered about that, thanks.
For the gentlemen that really wants to impression their guest, use ice you've made yourself through a process called directional freezing. Plenty of vids on RU-vid that will show you. Also, no matter how good you are, ALWAYS measure your ingredients for consistency and safety. Nothing is more unattractive than being overserved.
All those drinks are fine however I much prefer the Gibson martini over the Vesper. Also, you’re new to the “gentleman” game so I’ll forgive you but a gentleman would never use those candied fruits in a cocktail. If it’s worth doing, it’s worth doing right. Buy the fresh fruit even if you’re only going to use one small slice.
I’m your fan! Typically, I adore your videos, but I have to tell you the truth. The word booze is not sophisticated, Wild Turkey is something you could clean the toilet with, you licked your finger and then got an ice cube with the same finger - if I were your date-you’d not get another date. So as wonderful as you and your videos normally are- clean this one up please. It’s ok to receive constructive criticism.
@@Alithia451 why is drinking alcohol a requirement to being a gentleman, there is a reason I don’t drink and that is because of my career path, I am planning to go for arborist and eventually pilot, neither of those 2 careers are safe if you where to get addicted to alcohol. As arborist you don’t wanna show up to work (what is an incredibly dangerous job) with an hangover because you’ll make mistakes and for as far as I know you can be fired/declared unfit to fly as pilot if you are addicted, I don’t drink because of the fear of getting even slightly addicted.
Whether you personally drink alcohol or not is irrelevant, but a true gentleman is a good host who should be capable of providing basic comforts to his guests.
I think your editing skills need to be taken to the next level. Preparing the drink under the mic stand at a distance is weak. A second narrated up-close preparation shot interspersed with your commentary would make a huge improvement. It takes practice. Trial and error. I learned this editing at Columbia College
I too love bitters, but i may be overzealous because I use 7 dashes typically haha. For vodkas i’m a bit picky and always buy potato vodka. Chopin is my go to, definitely worth a try. Cheers from the west coast gentleman!
For my home bar, i keep food grade essential oils of orange and lemon, i can rub a drop or 2 on the rim of a glass when i don't have fresh garnish around.
For my home bar, i keep food grade essential oils of orange and lemon, i can rub a drop or 2 on the rim of a glass when i don't have fresh garnish around.
Small detail: "Straight-up" means without ice, that is, not on the rocks. If you order a Manhattan and don't specify straight-up, it's usually assumed you want a Manhattan on the rocks.
Another great video, thank you. A couple of small additions that I personally enjoy: clear ice cubes - an inexpensive tray can make 4 large perfectly clear cubes at a time. It’s amazing how different a clear cube looks in a glass versus a cloudy one; luxardo cherries are my personal favorite; Castelvetrano olives have a great taste and texture, perfect for a vodka martini; Antica formula vermouth is my absolute favorite for manhattans; I also like my manhattan in a tumbler with a single clear cube and a luxardo cherry. Would definitely love to see more videos on entertaining. Thanks again.
