“It is better to drink when we have something in front of us.” 100% agree!

Anything using Campari as the main spirit is a win in my book, can't wait to try this one out

"ONLY CAMPARI LOVERS NEED APPLY!" Well, I think I go through more Campari bottles than most bars! Campari is life.

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.

This is definitely one of the underrated channels on KZfaq. Yet another brilliant video 👍🏽👍🏽

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. ⚡️

Dope episode. Nailed the three stages of tending comparison to life.

Wow incredible, so simple yet looks great

I'm glad that you made this video and clarified the shaken vs stirred question. 👍

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.

The campari really has a vibrant color. Can't wait to try this one.

Love Dante and I adore Campari! This is a fabulous cocktail!!

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!

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.

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.

Nice video man, very informative n educational on bartending, keep them coming

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.

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)

I have prepared one but as simple as only ice and shake but I can't wait to try this one !!!!

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?

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.

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.

I like the addition of Chapters to quickly find things in the video.

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.....

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.

Website is great. I might have to grab orange blossom water finally. Cool looking drink.

Never heard if a shakerato, but I've had Vietnamese iced coffee, which is similar. Adding aeration sounds really good.

I'm working my way up to Campari, preferring Aperol for now. I'll keep on trying!

Salt also is a super effective bitter suppressant, more effective than sugar

You should do a series on how to achieve specific flavors. ie: orange, apple, licorice, herbal, etc.

Super interesting. When I first saw the title I thought it was a "Sharknado" Cocktail. Hahaha

Wow

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.

really great video!! now im curious to see you taste a shaken and a stirred martini and see what the difference is

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.

Excellent video!!

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.

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)

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

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.

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.

Sounds great. Just need to pick up orange water.

Love the discussion on the topic. Thanks for posting this video.

Given the italian theme, any cocktails with grappa as the spirit? Did not find any on the homepage.

Saline solution recipe? 20% salt (by weight) to water?

The Shakerato you mentioned sounds really good. Think you could whip up a cocktail version?

Also fun fact salt blocks your taste buds from tasting bitter flavors. If u put a little salt on a grapefruit it tastes sweeter

Curious how to make this saline solution. I didn’t follow the 20% comment.

There’s not many cocktails use orange juice, so what happens to all the oranges you cut peel off?

It's important to know stuff so you can properly break the rules ;)

The saline solution enhances the sweetness a bit. Cocktail Chemistry did an experiment with this.

oh nooo my arch nemisis, the shaken martini! other than that, great video!

Leandro, how the hell have you not had a coffee Shakerato?? You live in LA man!

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?

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

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!

I shake my dirty martinis now, even in a highend cocktail lounge. It's just better.

I LOVE campari, but can I add like 90 mil of vanilla vodka to this??

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?

Make Arrack cocktail again please, for your fans from Indonesian ✌️

For how long can you store your lime juice/lemon juice in the fridge without them going bad?

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

Can you replace Campari with Aperol in every Cocktail that requires Campari?

I always thought the difference between shaking and stirring was texture-round and silky or light and airy.

Can you make a cocktail using a prosecco simple syrup?

Funny, just bought orange flower water today. I would try this but... dear god do I despise Campari.

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.)

😀

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?

FIRST. I LOVE YOU ALLLL

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.

You should make a cocktail with Guinness if you haven’t already

Once it's dissolved, the shape of the salt crystals you used shouldn't matter, no?

Why the Zia? (New Mexican here)

It's pronounced Moldon ☺️ (I grew up a 30 minute drive from there)

Bond wanted the dilution. That way he would be more sober than the other guy, and can then get the upper hand.

how drunk was he in this episode .the small slip ups and miswordings was so funny

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

I like a shaken martini I just use “frozen” gin.

Trimming a Orange? I say not to that, it's crossing a line in garnishing that you can't came back.

I think Marius said "foofooed" instead of "pooh-poohed" en.wikipedia.org/wiki/Pooh-pooh

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.

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.

I mean, I just think stirred martinis look a lot nicer than shaken ones.

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🍻

That one kills any taste buds, doesn't it

Why don’t you look at the camera?

I cannot conceive of drinking something with that much campari