The Aviary's Zombie Panda

Рет қаралды 44,497

4 жыл бұрын

Today we tackle an Aviary cocktail, it's a little labor intensive, but well worth your sweat!
I wanted to do this episode because I've been thinking a lot about the fact that most of the top bars of today are taking Old Recipes and reconstructing them in surprising ways. The Dead Rabbit in New York City considered one of the top bars in the country if not the world built their whole bar program around doing just that. But the Aviary shows us just how far this idea can be pushed and make some pretty incredible drinks around it. This drink, The Zombie Panda, is a prime example of it and so I thought worth sharing with you guys. I'm not going to lie, this drink is a bit of a project to make and you'll need to buy a few things from amazon, but if you do it will be well well worth it!
This episode is a bit on the long side, but well worth a watch! Hope you guys enjoy this episode and I'll see you in the comments!
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Here's a list of the gear I use in this episode:
1 Quart iSi Whipper: amzn.to/2MWHLMd
Marinade Injector: amzn.to/31tRbT9
5/8" Ice Sphere mold: amzn.to/2MRcQ3N
Barfly Copper Measuring Cup: amzn.to/2BA24Yk
Barfly Shaking Set: amzn.to/2Va5FFh
Barfly Hawthorn Strainer: amzn.to/2OkFZ8v
Barfly Fine Strainer: amzn.to/2X44wD8
Kitchen Scale: amzn.to/31xMOqu
Citric Acid: amzn.to/2YSsGxv
The Aviary Book: amzn.to/33z234n
The Aviary Book Reserve Edition: amzn.to/2QzeqIt
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Here's The Specs:
Raspberry Marbles:
257 Grams Water
64 Grams Raspberry Liqueur (I use St. George)
51 Grams Simple Syrup
2 Grams Citric Acid
Zombie Panda (Drink Base):
2oz (60ml) Pisco
1oz (30ml) Lychee Syrup
.75oz (22.5ml) Lemon Juice
6oz - 7oz Raspberry Marbles

Пікірлер: 122

@DanteTorn 4 жыл бұрын

5:22 I didn't know I was watching How to Drink...

@sorenrehkopf42069 4 жыл бұрын

Lol. 😂 Greg spills so much I feel like it's an artistic choice. It looks great in the slow-mo tbh.

@ianfancher 4 жыл бұрын

I struggle with all the unnecessary talking and explaining. Did we need to watch every little mold being filled up? I love the cocktails you make which is why I keep coming back but sometimes these videos are hard to get through.

@jimfererro1493 4 жыл бұрын

This is why you go to a craft cocktail bar and pay $30.

@JoshRzepkaMusic 3 жыл бұрын

The Aviary in Chicago is 100% worth visiting. I've managed to make 2 cocktails from the recipe book so far, and each one makes me appreciate their expertise even more.

@matiasnasti9569 4 жыл бұрын

I'm surprised that you didn't leave the 2 hour and over night waitings in the video :D

@ringlhach 4 жыл бұрын

That, or maybe do a special, KZfaq-only cut of taking stuff out and putting stuff away.

@annabellejane6686 3 жыл бұрын

Would be easier to watch if edited. But still fun to view 😄

@FunctionallyLiteratePerson 4 жыл бұрын

My first thought from the thumbnail: "that's a crap ton of cherries." Meanwhile the rest of the video:

@BullzEyeXL 4 жыл бұрын

Wow. Almost got furious that you didn't taste it. Thanks Marius

@alexanderbertallo1995 4 жыл бұрын

This is so well made... Thanks for the tutorial...

@joeri666 4 жыл бұрын

I missed the shot of malört at the beginning

@TheEducatedBarfly 4 жыл бұрын

Ahhh this was pre bottle of Malört. We’re releasing old Patreon exclusives so Corona doesn’t destroy our show....so you guys the format will be a bit different in some videos

@savannahthemoose5260 4 жыл бұрын

This drink reminds me of those ocean spray commercials of cranberries chilling in their bog lol I love it!!!

@Moglidor 4 жыл бұрын

Don’t mind me. Just here to help the algorithm.

@TheTribalBarGuy 4 жыл бұрын

Great the videos keep coming. The problem now is to be able to keep getting booze since it`s getting more difficult to just go out and check all shops. Stay safe!

@kail9757 2 жыл бұрын

Thanks a LOT for showing us this cocktail! I can't bring myself to buy the book, since shipping to Germany about doubles the price (which is pretty high to begin with, even compared to, let's say, Grant Achatz' Alinea book). Anyway, I made the Zombie Panda two times by now, and it's really cool. The "base cocktail" is rather straightforward, yet super tasty (well, pisco + lychee, that just has to work!). But in combination with the raspberry marbles, it becomes a complex and amazingly entertaining cocktail.

@Eckstant 4 жыл бұрын

This is intense - Loved it and the banter! FWIW - watched this WITHOUT my adblock on. yOu'Re WelComE

@TheEducatedBarfly 4 жыл бұрын

Thank you!

@pbr-streetgang 2 жыл бұрын

Thanks for the vid sir.👍🏼👍🏼

@knarffrank 4 жыл бұрын

Guys, if you enjoy this channel.. please dont skip the ads.

@TheEducatedBarfly 4 жыл бұрын

;) Thanks.

@carlosorozco5446 4 жыл бұрын

Awesome 👏🏽

@patrickcahill7998 4 жыл бұрын

Dude, "nut milk bag" sounds sooo wrong :D But also a good name for a cocktail :D

@punawelewele 2 ай бұрын

Came here looking for a new cocktail recipe and stumbled upon a science experiment.

@demetrinight5924 4 жыл бұрын

I kind of got a cooking show vibe. Using flavored ice sounds like an interesting way to have a drink evolve as you drink it.

@penguindrummaster 4 жыл бұрын

Dave Arnold has an entire section devoted to flavored cubes in his book Liquid Intelligence. An interesting thing about this drink is including acid in the cubes, since acid tends to present itself more under chill IIRC, so as the ice melts due to warming the acid in the pearls will reinvigorate the drink, allowing it to be consistent over a longer period of time

@Gomaling 4 жыл бұрын

The Aviary mentions "using time as an ingredient" regarding their use of flavored ice

@demetrinight5924 4 жыл бұрын

Definitely need to pick up a few bartending books when I can next get to a book store

@tylergervais3207 4 жыл бұрын

What a dope apron

@kennethcaro1680 4 жыл бұрын

I like it

@spuppy852 4 жыл бұрын

Appropriate name 👌

@letoatreides5553 4 жыл бұрын

I am fine with the let's say upcycled contont. I enjoyed it on Patreon and it still holds up a second watch on KZfaq. Keep your heads up both Leandro and Marius! P.S. went the gases out with the Siphon standing up and then unscrew the cap. You get better carbonation that way. Jeffrey Morgenthaler has a video on using a Soda Siphon on his block and it was a real eye opener for me. Less foam that instantly losses all carbonation. Greetings from Germany!

@philipklespis9843 4 жыл бұрын

Leandro you make that Stagger Lee Goods apron look good.

@johnb3948 2 жыл бұрын

lol the bartender says " damn can I just make you a gin fizz?" 🤣

@lukehamilton8165 4 жыл бұрын

Nice drink just wanted to let you know the chefs pronunciation is ah-kats I worked at one of his F.L. Coworkers restaurants. Great job on the drink!

@maxx8362 4 жыл бұрын

The technical ability used to make this cocktail is impressive, but I cannot imagine a situation where I would actually go through the steps to build the thing.

@Gintoo24 4 жыл бұрын

What Brand of Pisco did you use in that navy colored bottle? That cocktail is labor intensive. just got that GORGEOUS Aviary book for my Birthday from a dear friend that benefits from my passion for craft cocktails. LOVE IT! Thank you Leandro and Marius

@alexanderbertallo1995 4 жыл бұрын

Sweet...

@fincelev 4 жыл бұрын

And everyone: and the tasting???!!!

@Scifiotica 4 жыл бұрын

Pink! Thank you. Kisses.

@Scifiotica 4 жыл бұрын

I love you guys. Plan on trying a lot of drinks during the lockdown. I know another color-changing cocktail if you are interested. The chemistry behind is the same as the pea juice you used, but the extract is "garden variety" from Kroger. Let me know if you are interested. I'm too broke to be a Patreon...

@staggerleegoods5075 4 жыл бұрын

Hello fellas! I'm here to help you hit the 1,2,3,4 pillars of the youtube algorithm!

@SolomonTheSoloOneDy 4 жыл бұрын

Zombie Panda sound like a band name.

@GrumpyCoffeeBean 3 жыл бұрын

Dear lord... I would love to try that but I'll never have the time and patience to make one myself!

@GrumpyCoffeeBean 3 жыл бұрын

Perhaps some day I'll be sent somewhere for training by the army where I can sneak off to have a try 😅

@angelostotskas9202 4 жыл бұрын

Nice

@Gomaling 4 жыл бұрын

Love it! Now I know why I'm spending so much money when I go to the Aviary On a related note, do you know of any other intricate cocktails that are perhaps more attainable for more novice home bars?

@TheEducatedBarfly 4 жыл бұрын

Yes and we’ll be doing some soon

@HugsXO 4 жыл бұрын

@@TheEducatedBarfly Great, this is a little daunting for a beginner.😊

@mikeh996 4 жыл бұрын

Hey man, I was thinking, super intensive then I thought, I hope you still even working! Hope your well in these interesting times.

@TheEducatedBarfly 4 жыл бұрын

My job ended for the time being, COVID got me on the back foot but I'm working on some stuff.

@mikeh996 4 жыл бұрын

@@TheEducatedBarfly we're still open but sales/staff are down 80% Good luck man

@ChemicalMarco 4 жыл бұрын

I wonder if you add some gelling agent like pectine or something like that it would help keeping the marbles for longer, not sure though if they'd melt as you want that to happen.

@penguindrummaster 4 жыл бұрын

The point of the marbles isn't to be solid. They are solid for presentation, and then as they melt it introduces new flavors while maintaining the acid level during dilution

@jordanfield111 3 жыл бұрын

Getting huge Bioshock vibes from the syringe and bright red liquid

@gabrieltoledano5560 4 жыл бұрын

257 g of water and then you spill everything hahaha

@hawksfan5291 4 жыл бұрын

Achatz is pronounced “ACK-its” as the Chef’s Table episode makes clear.

@TheEducatedBarfly 4 жыл бұрын

Yeah i know. It’s an older video LOL

@thomasreaves302 2 жыл бұрын

Jack and coke please!!!

@SoldierXmachinA 4 жыл бұрын

Marius for Preseason! 2020!

@syszak 4 жыл бұрын

Hey, which type of pisco is best for this drink?

@the_crafty_barkeep 4 жыл бұрын

Where did you buy that magnificent apron??

@BramblesGOW 4 жыл бұрын

I’m assuming the bar that makes this does the raspberry marbles with liquid Nitrogen? Seems time consuming for a busy bar.

@Micha-nq7lu 4 жыл бұрын

Pazowee!

@goblinb 4 жыл бұрын

I wonder how the Aviary does it. Do they make batches of the raspberry marbles to have on hand when someone orders one?

@TheEducatedBarfly 4 жыл бұрын

they probably have a batch of marble tray's ready to when they have it on the menu. But its probably not available to order if its not on the menu.

@HugsXO 4 жыл бұрын

Wooooozzzzaaaaaaa that is a seriously complicated cocktail but I liked it!!!😊 Soooo if making this for a couple of people could you make a batch of marbles, gently put them in a bowl in the freezer and continue making more batches? Or would the little darlin's lose their shape and would anyone but you know if they had lost some of their shape after the drink had been squirted into the glass? I'm just sayin! I wish you well and please stay safe from the buggums.

@TheEducatedBarfly 4 жыл бұрын

They'll probably stick to each other in the bowl and then break when you try to separate. The best would be to have a lot of molds if you plan to make a lot

@HugsXO 4 жыл бұрын

@@TheEducatedBarfly Several molds huh... I don't think I'm that dedicated of a drinker to give up more more freezer space yet!!!😉 I saved your video and when I'm a little more confident I'll give this a try. I already have canned lychees in my pantry (pretty sure not many people have that on hand). Thank you for the great drink ideas.

@TheOpus528 3 жыл бұрын

Did not edit any of marble mold injections. That was fascinating television.

@sebastiantillmann1669 4 жыл бұрын

How do they this in a bar where people wait to be served? I guess they have some Glasses with marbles prepped in the freezer.

@TheEducatedBarfly 4 жыл бұрын

They have a team and most of the components are prepped the way you’d prep a kitchen for service. The same way the kitchen in a busy restaurant preps for a night of service

@skyline6248 4 жыл бұрын

Is directly from their book? I've been struggling whether to buy it or not. What say you?

@TheEducatedBarfly 4 жыл бұрын

I don't think this one is from their book. But it is worth buying it. I will be doing a deep dive into that book for you guys in the coming months.

@skyline6248 4 жыл бұрын

Thank, it's just such an expensive book and I know I won't buy all the equipment to make every drink it. But the irrational part really wants it still haha

@nicholasvonshats7763 4 жыл бұрын

Are you new Yorker? Have you been to the dead rabbit or pdt or any of these nice bars on a regular basis?

@karinaa.2496 4 жыл бұрын

Sorry if you've answered this already but what's your favorite drink?? Thanks!

@adambromley6972 3 жыл бұрын

What’s a soda charger?

@user-nv1uz8qv4z Жыл бұрын

That must be a $50 drink.

@danification6587 2 жыл бұрын

estimated cost to make this cocktail? I am surprised you didn't taste it or anything right after you made it.....

@simonk7402 3 жыл бұрын

seems like a lot of work for one cocktail ... but to be fair, I like it simple and easy, probably because I'm lazy ... ;-)

@tristanbowser6533 4 жыл бұрын

#notificationsquad

@gabrieltoledano5560 4 жыл бұрын

I think you are supposed to chill it for 117 minutes exaclty

@annbraziel8678 4 жыл бұрын

What the cost of this drink be in a bar? The labor costs must be incredible.

@TheEducatedBarfly 4 жыл бұрын

I think each drink is like 20-25 USD

@Mitrogi 4 жыл бұрын

When do we know the citric acid is combined....

@Mylatestdram 4 жыл бұрын

When you buy citric Acid its like salt or sugar, you will see, when it is soluted in the mix.

@TheEducatedBarfly 4 жыл бұрын

It's a white powder so just mix it until it has dissolved.

@yusufbanna 4 жыл бұрын

Molecular gastronomy making it's way to the culinary canon of cocktail making.....I donno how much do the so called Chicago bar charges for one of these, but am guessing the price is very high.... not and unless one is a cocktail geek, it seems a lot of work.for one cocktail....u didn't do the tasting notes....so I can't even say how it tastes... simply put, it seems too complicated for making it at home...these are I think in general is appropiate for bars who have a Molecular gastronomy program where one can go on special ocassion and have one or two deoending on the pocket pinch. But thanks anyways for letting me see how these ice replacing with frozen spirit/cocktail pearls cocktails are made and how they look. I've seen them once.before in an episode of the comedy Show ' Big Bang theory' where the only not a doctor, MIT trained Engineer Howard makes a Margarita (as far I can remember) and another one and takes a selfie with his wife holding two glasses looking like they are having a good time just to show His astrophysicist Indian friend Raj(Kunal Nayar) as these cocktail project was supposed to be done by the two, but when Raj ditches him for another occasion and Howard posts the cocktail selfie in social media just to make his almost homosexual('metrosexual' as Raj describes himself in the show) friend Raj jealous. Long comment compensating for not being able to make or taste one of these cocktails in near future😉. anyway, Cheers! or I can now say in Bengali, Ullash( উল্লাস!)!!

@SCP-zp8jz 4 жыл бұрын

May I introduce you to the funnel?

@TheEducatedBarfly 4 жыл бұрын

No thanks. I got this...

@SCP-zp8jz 4 жыл бұрын

@@TheEducatedBarfly Okay.

@AlexN5142 4 жыл бұрын

I kinda agree with a few of the other comments. I like the cocktails you make, but I think the channel could definitely benefit from some better editing across the board.

@TheEducatedBarfly 4 жыл бұрын

We've chosen to show the full process instead of cutting up videos like a lot of other channels do, and hopefully make it feel like you're here with us. But we always like to hear feedback. What in particular don't you like? Where are we loosing you?

@AlexN5142 4 жыл бұрын

@@TheEducatedBarfly The Educated Barfly I like that approach! But I think there are a few moments that could be trimmed a bit or either livened up. In this video, for example, there's almost a full 2 minutes of Leandro filling ice molds. The first few fills are important so you see the technique, but then after that its "like watching paint dry" (marius). Most videos don't have that problem because aviary cocktails are insane haha. For a normal video though, there tends to be some dead air time (either while stirring, walking away to grab something, etc) that could be the same length and still be real-time, but a few different angles and cuts in there could make it more visually interesting while there isn't much else going on. I think you did a GREAT job of this in the negroni video! I do love what you guys are doing on youtube, no one else is really doing the same thing. Cole's and the varnish are part of what got me into cocktails a few years back. I think a few small adjustments could go a long way to expanding your audience :)

@cactusmann5542 4 жыл бұрын

Weird name buy ok

@samanthamccarthy6152 4 жыл бұрын

you should edit your videos instead of one cut

@casamezcua8331 4 жыл бұрын

Listening to Leandro , I’m general, is comparable to watching paint dry.

@cosmo2420 4 жыл бұрын

Lie-chee

@takenotice8648 4 жыл бұрын

"drug scale"

@ImprovisedCocktail 4 жыл бұрын

I have a kitchen scale in the kitchen. Clearly, I need to now get a drug scale.

@crisyotube 4 жыл бұрын

Drug scale?😂

@daverreira 4 жыл бұрын

I generally love your videos... but, does your editing software have no fast-forward capability? I nearly fell asleep twice during the ball tray injection

@TheEducatedBarfly 4 жыл бұрын

This was made for our Patreons originally and we wanted to show the full process :) you can skip ahead if you want lol

@daverreira 4 жыл бұрын

Fair enough, but clearly I'm very lazy

@luissalazar2923 3 жыл бұрын

I work @ The Aviary. If anyone has ??s, hmu.

@soreloser6018 4 жыл бұрын

Great name for a pandemic from China

@JeanOlaf 4 жыл бұрын

Nnnnnoice

@jorgeisaacguerrero 4 жыл бұрын

too lazy to do it

@user-gw8zz2xz3k Жыл бұрын

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