“It is better to drink when we have something in front of us.” 100% agree!
@MrCocioFreak3 жыл бұрын
Anything using Campari as the main spirit is a win in my book, can't wait to try this one out
@OfftheChainz3 жыл бұрын
"ONLY CAMPARI LOVERS NEED APPLY!" Well, I think I go through more Campari bottles than most bars! Campari is life.
@TheSpiritoftheCocktail3 жыл бұрын
Exactly!!!!!
@christinecamley3 жыл бұрын
I adore Campari!!
@KevinKos3 жыл бұрын
Campari Shakerato is such a great easy cocktail. I had it made with Campari Cask Tales couple of times (without any additions) and it turned our amazing! I will for sure try it with orange flower water and saline solution as well. Great video and explanation why some cocktails need to be shaken and some stirred.
@robifiser3 жыл бұрын
I have an unopened bottle of Cask Tales and this might be only way I'll drink it! 🤩 Or a really-special-occasion Negroni. 😎
@KevinKos3 жыл бұрын
@@robifiser definitely one of the best ways to use this great Campari. But don't forget to make a Boulevardier since you will already open it ;-)
@shanealexander48323 жыл бұрын
This is definitely one of the underrated channels on KZfaq. Yet another brilliant video 👍🏽👍🏽
@CoachVinoLLC3 жыл бұрын
I think the added effervescence added to the cocktail by shaking should not be understated. The tiny air bubbles/cloudiness that will tone down the sugar/protein also add a sparkle and froth to the top of the drink that a stirred cocktail never could. Unless you’re Barry Allen. ⚡️
@WhiskyCanuck3 жыл бұрын
Yeah, gimlets were my cocktail of the past summer & I liked to shake the daylights out of them to get that effervescence.
@thisjst1n3 жыл бұрын
Dope episode. Nailed the three stages of tending comparison to life.
@onedrink77703 жыл бұрын
Wow incredible, so simple yet looks great
@javiervigil25113 жыл бұрын
I'm glad that you made this video and clarified the shaken vs stirred question. 👍
@boozeontherocks3 жыл бұрын
Leandro, this was a great episode. The way you delivered the information was so well done and it was great to hear Marius as well.
@TheEducatedBarfly3 жыл бұрын
Thanks!
@demetrinight59243 жыл бұрын
The campari really has a vibrant color. Can't wait to try this one.
@christinecamley3 жыл бұрын
Love Dante and I adore Campari! This is a fabulous cocktail!!
@GlassofJ3 жыл бұрын
New guy here-cocktails were my quarantine hobby so there’s a lot I don’t know yet-what’s an aperitivo? Do you have a video on this I could watch? If not, would you consider making one? I have a lot to learn!
@martinbocek49853 жыл бұрын
Aperitifs are basically dry or bitter, usually alcoholic drinks served before meal to stimulate your appetite. The bitter ones are, for example Campari, Aperol (although not that bitter, its more sweet), loads of amaros (Amaro Montenegro etc.) Hope I'm saying this right.
@oliminator3 жыл бұрын
Please don’t take this as a jerk answer or anything, but google any question you have! You can find tons of information online, and can even hit up the Reddit cocktails section, or if you have a favorite base, find the subreddit for that.
@thewerepyreking3 жыл бұрын
Apertifs vs. Disgestifs. I learned a lot from this channel. My recommendation for starting is to think about drinks in categories: Old Fashioned-like drinks, Sours, Martini-like drinks, etc. Look into the equivalents of a whiskey sour in other drinks: the gin sour is a gimlet or a Bee's Knees, the rum one is a daiquiri; Whiskey Smashes are like Mojitos but with whiskey. Once you do that you can organize your kitchen like this: Simple syrup, some sort of citrus juice, vermouth if you like it (I recommend cocchi di torino, it's not that expensive and my favorite in the price range), mint leaves, triple sec (Cointreau is the best for mixing, but the cheap stuff is fine to stay simple) and then you can make a bunch of drinks with any new bottle anyone brings over!
@mrsmartypants_13 жыл бұрын
I’ve always loved Campari. For decades few Americans ever had it. I was a major fan of Hemingway in my early 20’s. I think he mentioned Campari numerous times while sitting in outdoor cafes. Careful on the Orange flower water if you’re new to it - a few drops goes a LONG ways. I first started using it 5 years ago and even 1/4 tsp is way too much for most drinks.
@LiquidMemoir3 жыл бұрын
I like breaking the "rules" of shaken or stirred cocktails. It is exactly like you say. It'll really depend on what you want for the cocktail. Fluffy Braulio is a great too great drink that flies under peoples radar. Great explanations.
@hugyghhhgomez77052 жыл бұрын
Nice video man, very informative n educational on bartending, keep them coming
@rossrenfro17553 жыл бұрын
Really awesome episode! I like the occasional educational episode. I like Campari but I never would have thought of drinking it in this form. Can’t wait to try it out.
@jonlau79373 жыл бұрын
I recently listened to an interview with giuseppe gonzalez talking about beginner bartenders being too stuck in "rules". I suppose it is a process where one sticks to the rules, then as you gain experience over time, you realize there are no strict rules, or rules can be broken. And we all seem to start off the same way! anyways, great content as usual Leandro and Marius! Not just educating us on drinks... but life! (and here I was like... another 9 min video?? glad I stuck through! :P)
@TheEducatedBarfly3 жыл бұрын
We’re glad you did too bud :)
@alexguerrerocontreras22443 жыл бұрын
I have prepared one but as simple as only ice and shake but I can't wait to try this one !!!!
@dnddmdb6423 жыл бұрын
The video on such a Campari-heavy drink has me hankering for bitter drinks. Could you do an episode on Amaro Caldo? Like trying a bunch of amari lengthened with hot water and reviewing which work best?
@TheEducatedBarfly3 жыл бұрын
Yes definitely!
@ChemicalMarco3 жыл бұрын
Speaking of shaking a Martini, it comes to my mind those talking about "bruising" the gin without knowing what they really mean by it. Having said that, I am not a fan of a shaken martini as it adds too much dilution, The reason why I am having a Martini is because I want something boozy and not-as-cold as you would have if shaken. So I totally get your point on the difference between stirred and shaken.
@ChrisKramer_3 жыл бұрын
i think i will try this. though i would like to experiment and do this three or four ways: shaken, stirred, and on the rocks. maybe a big ice cube as well. since i cqn dilute qs much as i eant with stirring, i feel like with a drink like this, the only thing you are getting out of shaking over the other options is the airation.
@brhop19823 жыл бұрын
I like the addition of Chapters to quickly find things in the video.
@andrewyarosh18093 жыл бұрын
Discussion of the Italian espresso shakerado reminded me of its likkered up cousin, the Carajillo. Espress+Licorice 43. Two Arrows Coffee and Root & Flower in Vail shake theirs. Adding a touch of condensed milk might make it even smoother.....
@amykruse68873 жыл бұрын
I personally don't like shaken martinis nor tiny ice bits in it. Others I know like it. Drink what makes you smile. Looking forward to trying this drink because Campari gets used often here.
@TheMatthewcota3 жыл бұрын
Website is great. I might have to grab orange blossom water finally. Cool looking drink.
@elizabethgeorge1683 жыл бұрын
Never heard if a shakerato, but I've had Vietnamese iced coffee, which is similar. Adding aeration sounds really good.
@WendyWilliamsLiving3 жыл бұрын
I'm working my way up to Campari, preferring Aperol for now. I'll keep on trying!
@TheEducatedBarfly3 жыл бұрын
Very nice. Keep up the good work lol
@jessicali85943 жыл бұрын
Perhaps a little salt ?
@HeraBek2 жыл бұрын
Salt also is a super effective bitter suppressant, more effective than sugar
@rbaish3 жыл бұрын
You should do a series on how to achieve specific flavors. ie: orange, apple, licorice, herbal, etc.
@MrMoney3313 жыл бұрын
Super interesting. When I first saw the title I thought it was a "Sharknado" Cocktail. Hahaha
@statix69793 жыл бұрын
Wow
@pmignini13 жыл бұрын
Timely. Just a couple of days ago I was discussing what was meant by shaking "adding texture" as I was not clear on the subject. Personally, I don't sense much of a texture difference from shaking; aeration is typically short-lived and modest even after a good shake. At least now I know what people mean when they talk about this.
@trzynasty9093 жыл бұрын
To best show you the concept (which maybe you got a better grasp on, maybe not) just make any cocktail with juice (especially pineapple juice) shaken and stirred. The difference will be obvious as the shaken will have a frothy top from the foamed juice and stirred will not.
@lxxwj3 жыл бұрын
really great video!! now im curious to see you taste a shaken and a stirred martini and see what the difference is
@dayknowsalchemy3 жыл бұрын
Man...this made me jones for a shaken martini at...Jone's. That place hasn't shut down, has it? *weeps gently* I've always considered that the *appropriate* amount of shaking or throwing an otherwise-stirred drink (herbaceous ones like gin/campari/apres skis, etc...not barrel-aged ones) is akin to slapping a sprig of mint or rosemary, where you rush the release of the volatiles and botanicals so they taste more intense immediately. The down-side of this - of course - being that those volatiles are lost very soon afterwards and don't linger like they would for a solid garnish in the drink. Fun note, whether the creator of this knew about it or not: the simplicity of this drink belies how complex the interplay of the ingredients' chemistry are. Salt blocks our bitter receptors to a degree, and makes something overtly (or normally) bitter, taste less so (seriously, drop a bit of that maldon solution in a cup of intense black coffee). Meanwhile, the orange flower water - though it usually doesn't have any sugar (glycerin excluded) - tricks our nose into thinking we're tasting something sweet (like a dry muscat wine that smells sweet but is in fact dry). In that sense this shakerado is 'balanced' like a daisy would be....?....maybe that's pushing it. But whatever, it's fun.
@TheEducatedBarfly3 жыл бұрын
Love this!
@robboyer64483 жыл бұрын
Excellent video!!
@seppiluthold50143 жыл бұрын
Great video. Interesting thoughts.I still belive that a proper martini is stirred. However in the end as long as it ends up in your mouth and you like it do what you enjoy. Lol. I feel one reason guys started to drink martinis shaken was because of James Bond. Sounded cool. What I heard, and I dont know if its true, is James Bond specifically wanted it shaken so as to dilute the drink and make it weaker. Thus allowing him to drink, but not get drunk. May not be true. Just thought that was an interesting theory. Another reason that I was mentioned in an old Robert Hess video was presentation of a clear drink vs cloudy. Stirring keeps it clear which he felt looks much better. I guess that could be personal opinion though.
@TheEducatedBarfly3 жыл бұрын
Your pretty much right in all you opinions. Although the point is that the bigger the Ice the less dilution and more superior texture in a drink. To be fair James Bond’s martinis were like 6 ounces before dilution so maybe he NEEDED that much water 😂
@hualani67853 жыл бұрын
Wow Another use for my Orange Flower Water! Another simple cocktail that I have all the ingredients on hand for!. Albeit, I think this shouldve just been called Dantes Amaro, its so close to simple Italaian pre meal campari (how various ostoria serve campari varies anyhow)
@RonkeyRong3 жыл бұрын
I just realized I haven't received any notifications for your videos in my feeds at all and there's been so many new videos in the last few months. Gotta catch up
@TheEducatedBarfly3 жыл бұрын
Welcome back :)
@pvrhye3 жыл бұрын
A shakerato is going to be a frothier than the Campari one. Coffee includes oil in it and the added sugar makes it froth up a whole lot.
@Sm0ku123 жыл бұрын
AFAIK shakerato is just Italian for "shaken", and for caffe shakerato you don't need condensed milk (but I guess you can use it too), you basically use espresso and something sweet (can be just plain sugar or vanilla syrup) and just shake it together.
@carl_busch3 жыл бұрын
Sounds great. Just need to pick up orange water.
@DrinkinItIn3 жыл бұрын
Love the discussion on the topic. Thanks for posting this video.
@am17frans3 жыл бұрын
Given the italian theme, any cocktails with grappa as the spirit? Did not find any on the homepage.
@neilschmiel98843 жыл бұрын
Saline solution recipe? 20% salt (by weight) to water?
@Rickflairshair3 жыл бұрын
Confused on this as well
@TJGAUTHIER3 жыл бұрын
The Shakerato you mentioned sounds really good. Think you could whip up a cocktail version?
@mateus_o_oficial3 жыл бұрын
Also fun fact salt blocks your taste buds from tasting bitter flavors. If u put a little salt on a grapefruit it tastes sweeter
@TheEducatedBarfly3 жыл бұрын
Yes blocks your bitter receptors
@jakelanier2533 жыл бұрын
Curious how to make this saline solution. I didn’t follow the 20% comment.
@NicholasFiennes3 жыл бұрын
There’s not many cocktails use orange juice, so what happens to all the oranges you cut peel off?
@ArthurGoria3 жыл бұрын
i mean... you can drink orange juice without booze in it. Lol
@NicholasFiennes3 жыл бұрын
@@ArthurGoria yeah, true, but what about commercial bars?
@ArthurGoria3 жыл бұрын
@@NicholasFiennes Right, I hope they don't just throw a bunch of perfectly good oranges in the trash. That would be sad!
@KevinKos3 жыл бұрын
This is a great question Nicholas! We usually offer/sell it as a fresh squeezed juice with the coffee in the mornings. Another great use is to clarify it and freeze it. That way we could incorporate it in some new menu cocktails. every time we wanted. A Big Punch Bowl with that juice could work really great.
@tuomashamalainen76363 жыл бұрын
If im at home I just drink the juice, but at work I acidify(is that a word?) The OJ to match sourness % of lemons and use it as alternative lemon juice, you get some bloody good whiskey sours with it for example. And The Juice lasts alot longer like that aswell
@tudorevi3 жыл бұрын
It's important to know stuff so you can properly break the rules ;)
@HaydenHarrison4123 жыл бұрын
The saline solution enhances the sweetness a bit. Cocktail Chemistry did an experiment with this.
@BrandonCerelius3 жыл бұрын
To further facilitate that, he used Maldon Salt which has a lower magnesium level due to their open-pan drying process - making it a less bitter salt - layering on top of saline's sweetness enhancing role. Really smart thinking to bring down some of that Campari aggressiveness.
@andrewduncan49083 жыл бұрын
Salt also lessens bitterness as with salted caramel which reduces the bitterness of the burnt sugar in the caramel.
@graysoncampbell34593 жыл бұрын
oh nooo my arch nemisis, the shaken martini! other than that, great video!
@videotasticz3 жыл бұрын
Leandro, how the hell have you not had a coffee Shakerato?? You live in LA man!
@TheEducatedBarfly3 жыл бұрын
😂
@mikemadsen983 жыл бұрын
Great educational video, clarifying the reasons to shake or stir. Thanks, Leandro. I’m just starting to really take mixology seriously and learning so much from your channel. I do have a question here though... Why did you double strain this one? Isn’t that normally done to strain out any extra citrus pulp or other particulate?
@TheEducatedBarfly3 жыл бұрын
Or ice chips
@mikemadsen983 жыл бұрын
@@TheEducatedBarfly 👍
@mikemadsen983 жыл бұрын
Funny thing, I just now watched your Neptunes Wrath video where you explained this very thing.
@roger10843 жыл бұрын
Hi, I am reallllly trying to figure out how to make a good clementine juice cocktail, experimented with a daquiri last night but it seemed like the rum overpowered the juice. HELPPPP
@olivierlevasseur60343 жыл бұрын
I want to see you give a couple of these to your dog and watch him get up and do the walk of shame again!
@mrpipps903 жыл бұрын
I shake my dirty martinis now, even in a highend cocktail lounge. It's just better.
@TheSpiritoftheCocktail3 жыл бұрын
I LOVE campari, but can I add like 90 mil of vanilla vodka to this??
@markkidman95353 жыл бұрын
Love the channel - and I've made this cocktail and love it! What is the reason to double-strain considering all the ingredients are solid-free?
@TheEducatedBarfly3 жыл бұрын
Since it is shaken there is the possibility that ice shredded into the drink, Double straining removes the ice chips which will add unnecessary water to the drink
@markkidman95353 жыл бұрын
Makes sense now! Thanks for the tip. Every day is a school day! Managed to score some freshly squeezed Trinidadian lime juice so off to make some traditional Rum Punch.
@alitscocktail90243 жыл бұрын
Make Arrack cocktail again please, for your fans from Indonesian ✌️
@TheEducatedBarfly3 жыл бұрын
Ok :)
@DazeMazeDenmark3 жыл бұрын
For how long can you store your lime juice/lemon juice in the fridge without them going bad?
@TheEducatedBarfly3 жыл бұрын
Juice oxides very quickly and should really be used within the same day. We did a lemon juice test on Barfly Freepour. If you're just making a cocktail here and there, you should juice fresh with a hand juicer. We make lots of drinks on our shoot days so thats why we have the juice in bottles.
@jamesperry44703 жыл бұрын
Ever since I tried cocchi americano, campari has been very overrated to me. Very sweet and the flavor is herbal but not complex on my palate which isn't very sophisticated lol
@lion22433 жыл бұрын
Can you replace Campari with Aperol in every Cocktail that requires Campari?
@jessicali85943 жыл бұрын
Omit all sweet ingredients as the Aperol is already sweeter than Campari. Learn to drink Campari by first ingesting a little salt.
@roebucksruin3 жыл бұрын
I always thought the difference between shaking and stirring was texture-round and silky or light and airy.
@bschottler3 жыл бұрын
He mentioned that also.
@roebucksruin3 жыл бұрын
@@bschottler I must have missed it.
@elainaboyle88533 жыл бұрын
Can you make a cocktail using a prosecco simple syrup?
@TheEducatedBarfly3 жыл бұрын
Yes I can :)
@wishiwereamudkip3 жыл бұрын
Funny, just bought orange flower water today. I would try this but... dear god do I despise Campari.
@michaeldwilow85813 жыл бұрын
Sorry if this has already been asked, but what's the purpose of double-straining a drink like this? I didn't see anything that would need to be strained further (e.g. pulpy fruit, etc.)
@TheEducatedBarfly3 жыл бұрын
When you shake, you shred the ice In the tin, I always double strain any shaken cocktails to remove the ice chips from the drink which can add too much water and therefore you run the risk of overdiluting
@michaeldwilow85813 жыл бұрын
@@TheEducatedBarfly thanks for the quick response!
@carlosorozco54463 жыл бұрын
😀
@Wolfman29843 жыл бұрын
As I live up the road from Maldon, Essex... It's pronounced Mall-den I have never heard of a Maldon Salt solution in a drink! Would Maldon smoked salt work with any drinks do you think?
@TheEducatedBarfly3 жыл бұрын
Yes the smoked salt works well in drinks :)
@idkisaidit3 жыл бұрын
FIRST. I LOVE YOU ALLLL
@bschottler3 жыл бұрын
Why does anyone want to (double) strain out those little ice chips? I mean, that's why I shake things. I love what they do to the texture. If I want it smooth, then I put the drink over a big rock.
@TheEducatedBarfly3 жыл бұрын
It’s a preference thing but those little ice chips can overdilute your drink if you let it sit until they all melt. Dave Arnold’s Solution? Drink your cocktail faster! 😂 But really it’s all about appearance and texture.
@adambromley69723 жыл бұрын
You should make a cocktail with Guinness if you haven’t already
@hotshot563713 жыл бұрын
Once it's dissolved, the shape of the salt crystals you used shouldn't matter, no?
@TheEducatedBarfly3 жыл бұрын
the structure (size and shape) and mineral content in the salt affect its taste and how it interacts with other ingredients.
@mmeiselph72343 жыл бұрын
Why the Zia? (New Mexican here)
@TheEducatedBarfly3 жыл бұрын
Long personal story.
@mmeiselph72343 жыл бұрын
@@TheEducatedBarfly Sorta true for many of us here in the land of entrapment ;)
@Captainfoggleberry3 жыл бұрын
It's pronounced Moldon ☺️ (I grew up a 30 minute drive from there)
@basp-ef7jx3 жыл бұрын
Bond wanted the dilution. That way he would be more sober than the other guy, and can then get the upper hand.
@TheEducatedBarfly3 жыл бұрын
Bond needed dilution because his martini was like 9 ounces of booze 😂
@batchagaloopytv58163 жыл бұрын
how drunk was he in this episode .the small slip ups and miswordings was so funny
@kyrylobutenko3 жыл бұрын
kinda strange to watch people shaking basically a single ingredient cocktail with 3 drops of flavor enhancers. Why not to keep Campari in a fridge and use ice-cold water to save time and get your right temperature and dilution? By the way, the Mysthbusters did and the episode about shaking/ stirring, and stirring brings a lower temperature
@TheEducatedBarfly3 жыл бұрын
Yes but it brings things to a lower temp much slower. Whereas shaking is a way to rapidly chill.
@bschottler3 жыл бұрын
If you shake it and then pour over fresh ice, you will inevitably stir it while you are drinking it. Getting the chill from both shaking and stirring. If you keep your ice at 4F then your drink can stay below the freezing point of water without melting the ice (much) more. If you pull your ice from a bucket then it will likely be at 32F and will melt quickly wether you shake it or stir it.
@mbendero3 жыл бұрын
I like a shaken martini I just use “frozen” gin.
@TheEducatedBarfly3 жыл бұрын
If you use frozen gin, what’s the point of shaking it?
@bschottler3 жыл бұрын
Because you get those beautiful tiny ice chips in the drink.
@mbendero3 жыл бұрын
You aerate it and add small chips of ice. I like the visual.
@crazydubwise2 жыл бұрын
Trimming a Orange? I say not to that, it's crossing a line in garnishing that you can't came back.
@gabrieltoledano55603 жыл бұрын
I think Marius said "foofooed" instead of "pooh-poohed" en.wikipedia.org/wiki/Pooh-pooh
@MrMustang11163 жыл бұрын
Sounds like coffee. At first Folgers is the one and only best. Then you try every single way to make coffee. Try different beans and stuff. And at the end its still Folgers, just made kinda differently.
@nicholasterry65233 жыл бұрын
www.cookingissues.com/index.html%3Fp=4585.html Unfortunately your video almost repeats some myths about chilling and dilution. In particular, the "shaken martini" section suggests that using a larger chunk of ice will dilute it less, which is not true if you shake to the same temperature but is true if you shake for a particular amount of time. Also, on the espresso shakerato note, if you're ever in Portland, Oregon, you should definitely try the shakerato at Spella Caffe. They make the best espresso in town in the classical Italian style, although if you prefer a more 3rd-wave approach, PDX has many great roasters in that vein.
@CopyCatCo3 жыл бұрын
I mean, I just think stirred martinis look a lot nicer than shaken ones.
@jorgeisaacguerrero3 жыл бұрын
I like Campari but...overpowers every other ingredient in a cocktail. Its an acquired taste and Ive learned to love it combined with other stuff. Not this lonely. This drink is not for me. Salud🍻
@gregoriusporosius3 жыл бұрын
That one kills any taste buds, doesn't it
@Faris-Sheikh3 жыл бұрын
Why don’t you look at the camera?
@AngryCocktails3 жыл бұрын
I cannot conceive of drinking something with that much campari
@bschottler3 жыл бұрын
Try aperol instead. It's a little more drinkable in that concentration.