You forgot the link! lol thank you for all the drinks you share on here! Has truly expanded my knowledge of drinks & “aces up my sleeve” that my family truly enjoys! Cheers!
Where do you bartend in LA? I recently made the move from breweries to bartending full bars and your channel has helped me so much. I’d love to drop by and buy a drink from you at some point.
3:26 "...you can get a link for up here" Marius: "IF we remember" Leandro: "We ^will^ remember, because we will put ^a little note^ to remember" Marius: "Comment below if we forgot" 😂😂😂 They forgot.
So watching this for the second time looking for LA bars and its great for that as well for the cocktails… BUT the editing for this video is ON TOP and FUN…. Good job Maris??
I've been making babies first bourbon a lot recently although I was told it was called babies first whiskey. Everyone that has tried it absolutely loves it and says it's their new favorite drink.
Ah, I miss Copa d'Oro! One of the first bars I visited when I moved to LA. One of the bartenders there told me about a Christopher Oaxacan cocktail, and I'm pretty sure he said it came from Roy Choi's A-Frame. 0.75oz/ea fresh lime, OJ, and agave. Muddled jalapeño. 1.5oz mezcal (I use DM Vida or Montelobos). Shake and strain. Still one of my favorites to make.
Talk about fortuitousness. Just pulled out my bottle of St G and it is well-oxidized. Made an Old Friend - not bad, but I def tasted the oxidation. Don’t mean to hijack this thread but thanks for your sidebar on St G! I’m now in the “should be refrigerated” camp. p.s. Hilsen til Marius fra Oslo!
These look wonderful! I am pretty sure the Reles Sour will be right up my alley. But how do you make the vanilla syrup...? Searched the channel, found nothing...
The “correct amount of dilution” is what is said. And it’s true. The large cube itself doesn’t have enough surface water to give the amount of dilution needed for the perfect sour. People are using this technique for egg white sours and delicate drinks like a daiquiri.
Take any amount of Malbec wine place in a pan over medium/low heat and evaporate the water out til the volume reduces by half. It’ll have a syrupy consistency
I love your knowledge and the ability you have to make cocktails, but I HATE when you try to be “funny” PLEASE stick to the information sharing and leave the comedy for the PROFESSIONALS 😅 Love the Chanel