This is an excellent channel and I'm learning lots. I had a challenge finding high quality vermouth and bought Cinzano. Making a cocktail in the evening is really creating a treat in this time of social distancing. You and your guests are wonderful.
Realized after starting the video that I had run out of gin. Pivoted with the Boulevardier, and it's f'n delicious. Thanks for the quick variations at the end!!
Best ever bartender - competent, brilliant tutorials, love hearing the history of the drink and about the spirit brands. Last but not least - I love your Scottish accent 😃
Is that a native Glaswegian accent I hear? Your channel is sublime. The way you present the cocktail history, you're a natural. I see good things in your future. Best, Joe (New Yorker living in Queensland).
How amazing your channel, can't describe how much i enjoy it. Your videos so helpful that's what i'm really looking for, wish to learn every thing and do it myself.. love you so much 💙
I don't agree with all your beliefs like you wouldn't agree with mine, but that's the beauty of mixology. I love you channel and your accent. And I keep up on market with what's new with the products that you are using :-) Thank you! For the record I like my Negroni 35ml Tanquray 10 20ml Campari 20ml Cochi di Torino Although I'm a Bulevardier person. And I found out that it came first long before Negroni.
Thanks for teaching me how to do the orange twist. I literally didn’t know. And I love seeing those oils come out of the orange peel. I love this drink
And then, of course, we have the Negroni Sbagliato as yet another variation where the gin is substituted for a top off of Prosecco. But obviously you know this as you’re so talented, I really love your videos and the breakdowns you give of these classic cocktails you give! I’m Italian and was mostly raised around wine which means I have a deep knowledge of wines from all around the globe really, but cocktails were never my thing until a year or two ago when I had this wonderful G&T at a restaurant that was livened up with some elderflower simple syrup that I thought was just the most wonderfully fresh thing to start off a dinner with as opposed to, say, a glass of champagne. So videos like these give me not just some more knowledge to go off of when ordering cocktails at a bar or restaurant, but also a way to apply that knowledge and decide which drinks might be more to my taste before I order them. Thanks😊
Been watching Steve the bartender or the educated barfly for a while now But I think I’ve found my one stop channel for all things cocktail. So informative and detailed but without sounding wanky
Hey there Bar Angel ... thanks for the intro to the Boulevardier ... where have you been all my life and why have I never heard of this drink? Negroni is always a go to drink + massive fan of Bourbon and Rye whiskey's ... so thanks
I cannot emphasize enough how important product knowledge is, and my bartenders don't seem to care. I'm sending them this video. Thank you, you've definitely earned a new subscriber.
Just discovered your channel. Love it. Keep up the great work! Mixing myself a delicious Negroni with Spanish Vermuth (Yzaguirre Reserva) , Campari, and Beefeater now.
That sounds delicious! Big fan of lighter, more savoury Spanish vermouth in Negroni although I haven’t tried that one in particular. So glad you’re enjoying the channel 😊
On the couch, it looked like you had angel wings haha. The Angel of the bar! Great drink and fantastic channel. Not sure how I've missed this for so long. Definitely subbed.
And then I'm subscribe ahaha. I love the Negroni and it's the recipe that allow me to enjoy the coctels content and start to make coctels by my own. I use london dry gin, vermu rosso (I prefer Cinzano), and for the bitter I like campari, but sometimes I use a spritz bitter plus a shot of amargo de angostura or a similar herbs bitter. Love the botanicals, so much flavor in this coctel. Gracias por tu video, especilamente la parte del story moment. Saludos de Chile!.
Most times I come home and want to make a quick drink. In that case, I make a Negroni but build it in the glass with one large ice cube. Skip the mixing glass. Really quick and easy that way. I need to try the Boulevardier. Haven't bothered to ever make one.
I’ve enjoyed many a Negroni made that way! And do try the Boulevardier, it’s another delicious drink. We actually just filmed making that one as part of a whiskey cocktail special so keep an eye out for that in a few weeks time!
@@BehindtheBar I was able to purchase a special edition Campari , Cask Tales... it is a very beautiful bottle and label... the flavor is a bit more bodied... full... I actually do not mix it, straight with ice and orange garnish... have you tried it? what do you think?
I lean towards 1 1/2oz Bombay London Dry / 1 oz Vermouth (Meier which is local to Ohio!) and Cappelletti (because it’s sweeter than Campari) Love the episodes and cheers
I just discovered this channel via this fantastic video recommendation. I know a lot about the Negroni and it's history and twists since this is one of my favourite drinks to have. And still this video was so interesting and pleasurable to watch! Compact, informative and smooth presentation. Thumbs-up and +1 subscription!!
Thanks Michael, I've been wondering how I should title all these episodes and you've just given me the best idea. The Negroni Masterclass !! Thanks for the inspiration.
TBH I tend to drink them rather than make them. Although I do from time to time go out and buy the bottles and have a go at them at home. I would tend to use Noilly or Dolin, just because I have spent so much time in France. Although finding those in Hastings is a bit of a chore, the local Sainsbury's tend to regard Martini as the height of sophistication. I liked your longer, detailed style of teaching. Stanley Tucci is a delight to watch and hear, but his vids are pretty short. When a properly schooled expert comes along, the difference is immediately visible.
When I first started with Negroni's, I was using a lousy bottle of sweet vermouth. I found that macerating a cinnamon stick in the Negroni took a bit of that edge off as well as adding a little more complexity (as if this recipe needed to be more complex).
I have thought long and hard about this and have countless variations but for the basic negroni I do prefer 1.25 oz of gin to 1 oz for the other two. A really interesting variation is 1.25 oz of Aalborg Taffel Akvavit from Sweden with 1 oz of Punt e Mes and 1 oz of Campari. I have come to call it the Seville due the heavy orange flavor since the akvavit also has oranges in it. Cheers and thanks for such a great channel!
@@BehindtheBar Just got a new bottle today, what are some of your favorite ways to use it? Or do you already have a video on this? Just found your channel and love how educational and smart everything is.
Aalborg is a city in Denmark, thus it`s danish. The dominant spice is caraway seeds and depending on the style can also have noticeable notes of dill, fennel, anise and faint (very) citrus.
