I LOVE when you make videos on cocktails that are a twist on a classic! It’s so fun to go back and make them myself with common ingredients that I have around. Still my favorite channel!
i made this at my bar many times but with Jagermeister instead of absinthe and it was fantastic. i bet it would be even better the way you made it =] thanks for all the awesome content and drink ideas over the years. i don't like and comment as much as i should. my favorite bartender on youtube!
Love this one. I don't know shit bout gin, and have been wanting to understand it better. The more I learn the better I like it. Leandro must have been taking his meds bc this rant/history lesson was totally fluid and came to a quick but logical end. Cheers boyz
Ive been making a cocktail that I cant find a match for, and don't know if I actually made this up. V similar and inspired by many others and is remarkable close to the Fench Pearl; we call it the 'Good Good'. 2oz Leopold Gin 3/4oz Dry Curaçao 1/2oz ginger lemon cane syrup 3/4oz lemon juice 3 (+/-) dashes (Japanese dispenser) orange bitters *shake over ice **Spritz cupe w/absinthe ***Garnish w/expressed lemon peel
Just like there are different sub-styles of gin that are more forward with a certain flavor, like citrus, absinthe has the same deal. You can find traditionally made absinthes that are less anise-forward and push more of the other botanicals. That said, the anethole is still going to be a major flavor but it won't be punching you in the face with it. If you can get a bottle of Swedish absinthe called Grön Opal, that's one that's more wormwood forward. It's not more bitter like you would think but the wormwood adds a bit of pleasant mintiness to the drink. If you haven't tried the Jades, the ones aside from the P.F. 1901 are a little less anise-forward in my opinion. Red absinthe that's been colored with hibiscus really has the anise tamped down, making a more fruity spirit. The taste of anise is an acquired one, I didn't like it when I first tried it, but I found that there are better ways to get used to it than others. While I love the flavor today (my favorite), I don't like how everyone works it into their product (looking at you, Good & Plenty! Bleh!). I guess you have to find something that works that lets you develop a taste for it. Once you do though, there's no going back! When you love anethole, you really LOVE it. When I want black licorice candy, I reach for the black licorice Jelly Belly jellybeans. It's got a great hit of star anise with nothing getting in the way and it makes taking a sip of cherry cola afterward, my guilty pleasure, so much more enjoyable.
I may just be delirious from the fact that I'm a bit tipsy, and it's quite late, but I about died watching the absinthe spray at .25 speed. It makes you seem absolutely smashed, and I love it. I slowed it down simply to count the number sprays, but good lord. I very much enjoyed that. Watch starting at 5:02. Am I crazy, or is that hilarious?
Hmmm I have everything but the absinthe. Might have to go snag a nip of it from total wine to try this (I even have an atomizer 😊) Also, just sent a recipe to you. Hoping to see it in a future video! 😁
Why do we spray absinthe or code the glass but with bitters we ad a dash? Are there other aromatics that are sprayed? And does it really matter? Since it ends up getting mixed in the glass? I would understand if we sprayed on top of the drink like you would with an orange peal. But for instance no one ever spritzes the empty glass with an orange peal before pouring a drink. Leandro help me!!!
@@gabrieltoledano5560 have you ever tasted absinth? If you do you'll understand that between that and the oils of the orange peel there's a huge difference 😀
I don’t get what people got against gin. It’s frikken delicious! Probably the best spirit to drink neat, IMO. I prefer sippin’ on a glass of gin rather than whisky, bourbon or rum. Cocktails are the best though.
Could you please let me know where you obtained that gin from? I had some of it in London a few months ago and have been looking for it in Los Angeles since!
This Gin is new to the market in LA I actually got it from the owner who gave me some bottles to feature it. Not sure if they’re in retail stores yet but I can email them and ask
The Educated Barfly I’d sincerely appreciate that! I was scouring Heathrow’s duty free areas looking for it, and then tried to import it from London but of course no one would ship it to me.
I have a question! I read online that freshly squeezed citrus juices only last 3-4 days in the refrigerator. I was wondering how you make that big batch of Lime juice last long without having to store it in the freezer?
I'm pretty sure that he films multiple episode back to back and the big bottle is made at the beginning of shooting for the day and tossed out by the end or the next day.
I strongly suggest you search out the Dillon's distillery from Beamsville (near Niagara) Ont. Cananda. They have a whole range of spirits, and I have never been so impressed. If you can find yourself something from them, I would strongly suggest you try it. Thank me later.
Any time you make a change that majorly affects a cocktails flavor profile, It should be renamed especially when the change, changes the function or idea behind the drink
Gin has also had a life long bad reputation because during the 18th century in England it was incredibly easy to set up gin production, often using really low quality starting materials or even dangerous (adding turpentine instead of juniper to give it that piney flavour you are referring to), giving a gin that was basically really intoxicating. It was cheaper that beer and soon it became to be know as the spirit consumed by the bad members of society, or the spirit people were spending all their money for. While men were going to work, women were staying home producing gin and, at the same time, consuming a lot of it to the point of neglecting their own children (hence its appellative mother's ruin). There was a surge in gin during Victorian era in the UK and, later on, during Prohibition era in the US, but vodka started to become more and more important for american, mostly because of the pressing ad campaign by Smirnoff. Their message was that vodka was safe to drink at any time of the day and, because of its very smooth taste, was leaving not trace on the breath (Smirnof ad was "It leaves you Breathless!) therefore anyone could drink it all day, being it socially acceptavble. Sorry for the long post, visited a local gin distillery a couple of weeks ago and was fascinated but this brief historical facts! Cheers Leandro!
@@TheEducatedBarfly Thank you! I always believe that, if you know the history of your spirits, how they are produced and how they evolved over the years (or centuries), you will end up appreciating them even more and it will be easier choosing one product over another! Cheers!
proselytizing - the action of attempting to convert someone from one religion, belief, or opinion to another. Just took me to school with that one. Watch out for this guy’s lexicon 👀
