I want to say thank you for introducing me to Cocchi. I am just another home bartender that enjoys making drinks for friends and myself. I have made a lot of the ones you show on your channel and love the channel. It wasn't until I watched you use Cocchi that I looked it up. About a week ago I found a bottle while in Dallas and OMG it makes such a difference in my drinks. I enjoyed ones that require sweet vermouth before, but now they seem to be at a who new level. Thanks man for raising my drinks to a new level.
Leandro, I've been watching your channel for a while, and I just have to say: Those close-ups are spectacular. It's a small thing, I know, but it's clear that you put time and effort to make that 2-shot well-lit and nicely composed. I also love your selections, your instructions, the history lessons, and all the rest of it -- but as a video producer/nerd, those close-ups just make the whole thing.
I hope this doesn’t make me a raging ass, but I was just thinking having different videos linked together by the alcohol used, such as Gin or Scotch, Rye, Bourbon I think would help find videos for myself at least. Saying that I have no idea how it would be done. Love the channel by the way!
Michael Taylor Look onto his channel’s page, go to the Playlist tab, and scroll through them. He has videos linked together including rum, bourbon, involving egg white, etc.
I wonder if this is a case of two drinks having the same name? It looks like Harry Johnson's version first appears in 1900 however, in the 1895 and 1899 editions of C. F. Lawlor's 'The Mixicologist' a Bijou Cocktail is listed as an equal parts drink of gin, vermouth (style not specified) and Grand Marnier. A similar version also pops up in the Waldorf books that is made with orange bitters, Grand Marnier, and French vermouth.
Wow made this w Barr Hill old tom gin antiqua and equal part of g chartreuse spectacular. Very decadent. Rivals a Martinez. The Barr hill has something I can’t put my finger on but it is awesome
I just wanted to thank you for your work. Instead of explaining to my friends cocktails, I link them your videos and just tell them the difrences between whatever is used by you and the ingredients available to us.
I need a long time to go through a whole bottle of bitters. Do they lose flavor over time in the Japanese Bitters Bottle becuase they don't have a cap or does it not matter at all? Please keep up your great work, I enjoy your videos every single day. Thank you!
I've got another one for you. This one is by Ryan Magarian who co-founded Aviation gin and is known in the Portland community. Flyboy 1 oz. Plymouth Gin 3/4 oz. Aviation Gin 3/4 oz. Bonal Gentianquina 1/4 Combier Peach Liqueur 2 dashes Peychaud's Bitters Garnish with orange/clementine peel
I see this feagans combination a lot.. if I’m too lazy to make a bottle mix of both.. can I just use one dash of each here? The dash is a pretty relative measurement anyway.. planning on just doing this tonight.
In Imbibe from David Wondrich i read that in Harry Johnson's book it says 1/1/1 ratio and top with cherry and lemon peel garnish. Is the reason of change by the ratio because of the ingredients differed taste over the years?
There are many reconstructions of classics. I don’t always faithfully recreate old cocktails with original specs because there are times when people have reworked the specs to be more balanced resulting in a superior cocktail. My interest is to help everyone drinks the best possible drink I can, not the most faithful to history....sometimes not always
Can you find Dolin Rouge? It’d get my vote, and a French vermouth makes a lot of sense in this drink. And where I live, I can find it in 375 mL but not Cocchi. Carpano Antica is great, but it’s a little heavy on the vanilla and intense in general. Good if you’re making Manhattans with 100-proof rye. Martini’s pretty earthy, and sometimes I feel like it isn’t really helping. It’s been too long since I’ve tried Noilly Prat. Not very helpful if those are your only options… good luck!
Martini Rubino if you can find it. If not, then maybe Bordiga Rosso, even more obscure, but you know never know! Antica is great, but it's an absolute bull in a china shop with mixed drinks if you get me.
Pina Verte (or 'Greena Colada' as I call it) Final Ward (variation of Last Word with rye & lemon replacing gin & lime) Emerald Eyes Emerald Old Fashioned Just off the top of my head.
Genepy is sorta similar, but it's seriously worth it to get the real thing. It should be available at any decent liquor store. And maraschino is totally different (and .75 oz would be absolutely overpowering. If you want to use that with gin and vermouth, just make a martinez).
