And because of those like him I can only order a cocktail at elite bars because as he said, if you follow simple guidelines at home you can make better drinks than 99% of bars
Man Sasha, the coolest dude ever. Kinda of miss you coming by and us just choppin it up and (lol) always trying to get us to go to Milk and Honey...R.I.P. brother.
I’m the same age and had a cocktail bar in Amsterdam 11 years ago, I wish I had this guy make me a cocktail. Was randomly reminded of him today Too young, too sad.
Just read Regarding Cocktails cover to cover....what a loss...and what a gift too....makes me want to up my game in all things, cocktails, life, dress, etc.
Great video! Following his advice, it really makes me much better drinks at home. Especially the single rock of ice instead of two handful of small ones makes such a difference! And the Bee's Knees is simply outstanding. Thanks alot.
I read about him very often but never have the honor to see him in person.I do respect every word he said but please someone explain to me 1why he shake twice 2I used to try single block of ice,the combination works very well but it usually didn’t get enough amounts of dilution,the drink always get too boozy I’ll be so very appreciated to be taught these
The first shake was to make the tin cold enough so it would create a better seal. ( vacuum) the second harder shake was for more aeration and slightly more dilution.
Also, the 'bonus' of using one big block of ice rather than lots of small cubes is like you experienced, dilution is slower. If you can make it cold enough with less dilution, you can better control so you just need to shake a little bit longer for more dilution, rather than already having too much dilution from a quick shake if you were using smaller ice
That was Sam Ross, but Sammy worked at Milk & Honey, then took over the space as Attaboy. There was some pedigree coming out of NYC at that time all thanks to Dale DeGroff, really. Audrey, too. Great lineage of bartenders we can thank for pushing us along this path..
I disagree. Jazz, the most important form of music of the last 150 years, pretty much peaked as a popular art form during that era (before becoming commandeered by intellectuals). Louis Armstrong, Sidney Bechet, Jelly Roll Morton, Bix Biederbecke, these guys were insanely gifted musicians that played sophisticated music for the masses. Likewise, the masses were open to sophisticated pop music in a way that's never been seen again. You might love your hip hop or big band or 60's pop, rap or even country music, but what Sasha's talking about here is a level of quality that's not been equalled since that confluence of talent, creativity, innovation and sophistication that was achieved in the 1920's.
@@jays1752 As a musician and music lover, you're out of your gourd. Jazz did not peak in the 20s. If you sent a crate of the best 50s and 60s jazz records back to the 20s, people would absolutely lose their minds over them. Further, you're confusing complexity for sophistication, and your personal taste for quality. "Talent, creativity, innovation, and sophistication"? If you think those things are so remarkably prevalent at this one place and time, that's just because of your personal criteria for those qualities, not anything out there in the world.
