If you would like a copy of Beta cocktails for your very own you can find one here: www.blurb.com/b/2284252-beta-cocktails

Love it when barfly uploads. Commenting for the algorithm

I absolutely love how Leandro decribes the cocktails in a way that you can almost taste them!

Love this concept of super simple, and unique cocktails

I love the premise of your reference books ideology, excellent drinks made simply. Also your curiosity and willingness to try new drinks and being delightfully surprised

I sub Amaro Di Angostura for Angostura Bitters whenever a spec calls for large amounts of Angostura Bitters.

Love this video, and your desire to try new things in front of the camera. Thank you!

Just tried the DLB and am loving it. It feels like a drier Trinidad sour with an almost absinthe-like finish. Great vid as always

8:25 a good way to find out if an egg is still reasonably fresh is to drop it into a glass or measuring cup of water. If it floats to the top the egg is gonna be too old and should be discarded.

Another great video guys. Thank you!

My mouth feels dry just watching this! 😆

Love the sound of these!

Wow THIS was an amazing episode 👏looking for this book ASAP

The thing I love about this channel is that Leandro always brings it back to the history of the cocktail that he’s making. It really makes me appreciate the cocktail and liquor in general. It’s turned me from someone that just drinks whatever is on a bar menu or go with an old fashioned to asking for specific cocktails or spirits and savoring it. Ty Leandro. You are a real one

Great way to use bitters in one big use instead of that slow gradual barely noticable use you normally get with your bitters. On that note, guess who ran out of bitters and had to run to the store to get more! Absolutely worth it though. That Angostura sour has just become one of my favorites

Love these videos!

Didnt have any rose water but I subbed it for orange flower water and I think next time I will even add it to the tin before shaking! It complexifies this already complex drink so wonderfully. Also loved the DLB

Really cool video, Leandro! I'm particularly interested in the second one. I can't imagine an ounce of Pernod in a drink!

LEANDRO!!! I found an egg on the side of the road..nevermind. These def look interesting. I love crazy cocktails, so this is perfect!!!! CHEERS!!!

Love cocktails with bitters on the core

A good way to test whether an egg has gone bad is to gently drop it into a pint glass of water. If it sinks, it’s good. Otherwise, a buildup of gas from the egg proteins decaying inside the shell will cause it to float. If it does that, throw it out. It may still look unspoiled if you crack it open, but consuming it will probably at least give you a bad case of diarrhea.

These sound like my thing. I getting the book! This was a really good episode.

I love this channel! It’s so educational and your explanations are great. I’ve also discovered I love alcohol lol, appropriately though I promise. 😂

Hi Leandro, all 3 noted and look good. I will make the DLB this weekend. Nick from York

These three cocktail are definitely interesting. I will have to try each of thee out :)

Like the big bitters presence in these-I was given the recipe for a good bitters cocktail from Matt Hanson, bar director at Bull & Beggar in Asheville, NC. I don’t think I modified this when writing in my journal but if so: sorry Matt! BIG RED 2 oz Peychaud’s bitters 1/2 oz lime juice 1/2 oz lemon juice 3/4 oz simple syrup (I’ve liked it best with a rich simple higher than 1:1) Shake over ice until chilled, strain into a chilled coupe. Garnish with a lime twist.

I really like that first glass

Oh, hell yea! Woot woot!

hi Leandro really fabulous as ever. Will try on Saturday night.

You be speakin in the Midwestern tongue with that reference of lemony lemons. We get you sir!

Woo! BARFLY VIDEO!

this dude is the man

My favorite channel

More of these please!

That book sounds great for a home bartender. I just came up with something myself. 2oz of a strong bourbon, 1/2oz each of coffee liqueur and orange curacau. Couple dashes of orange bitters (normal bottle). Build in a lowball, add large ice cub and stir to chill. The flavors that roam around the front, mid, and back palette are really fun. And it changes as it dilutes.

More videos like this! These were easy!!

The Violet Hour is in fact still open! 1520 N Damen Ave! I'm not sure if that is the original location but the front of the bar is covered by a mural, very easy to miss..

Wow! Gold star for Marius (who I think edits these videos). That's a tour de force. So many seemless cuts. That must have taken forever.

Leandro: I'm missing a word in my vocabulary.... Marius: Lemony-ness, perhaps? 😂😂😂 Love this! Gonna try some!

got all of the ingredients for the shoe shiner - for the weekend! thx!

I would think if the Broken Shoeshiner was named after a murder that was blamed on absinthe, Pernod absinthe is what the recipe would call for rather than pastis.

"an ounce and a half of angostura bitters" is a great line. You just know you're about to get something new.

Based on the bloopers, looks like you were having a rough day. Still made a great video! With some drinks that look wild and I need to try!

I think a Trinidad Sour is one of my favorite cocktails. I'll be trying to make all of these.

If the cocktail is named after the Absinthe murders, wouldn't the reasoning be that Pernod should be Absinth? Not a complaint, just a thought. Great video.

With the price of Angostura now a days(coupled with the fact that I love old fashions and whiskey sours) , these will be "special occasion" drinks 🤣

these drinks better be insane-o style after that title

Yea baby

I want more!!!!!!

Do the float test for eggs - drop it in a bowl/glass of water, and if it sinks, it’s fresh, if it sinks but sits upright, it’s on its way out, and if it floats to the top then it’s gone bad.

I like this intro!

Great video. Hard to believe that since the book is out of print there aren't easy to find PDFs or scans of it.

Nice vid! You can also do a float test to check if an egg is still good

Have you ever tried Booker & Dax's "Cocktail Cube" for shaking egg white drinks? It's a Dave Arnold invention and I think it really works well.

Eggs can hold up to three months in room temperature and even longer in the fridge! (Dad grew up in a bakery, they never had eggs in the fridge).

It would be interesting to try a variation of the Angostura sour / Trinidad sour with Angostura Amaro as opposed to the bitters. It's a similar flavor profile but far sweeter and less dry for sure.

The easiest way to find out if your egg is still fresh is to put it in a bowl of water. If the egg is still good it'll stay at the bottom. If it is bad it will float to the top because it has gas inside it. Cheers from Toronto

Rogue Spirits being Rogue Ales and Spirits, Newport, Oregon I’d imagine.

You should have tried making the DLB without the rum to compare.

I would imagine that if you tasted the bambancour rum straight just before you tried a cocktail where it's mixed in with many other ingredients your pallet would have a hard time picking up it's subtle notes. given that you coated you pallet with it just seconds earlier.

Any recommendations on rose water (brand)? Thanks!

Old Eggs: Float them in water. If it floats, throw it out. If it doesn't float, you can still use it.

Love this !! I think I'll make the Broken Shoe Shiner with .75 oz each ingredient - it'll most likely fit in a regular coupe glass lol What do you think ?

So much for the next show. That egg looked pretty sketchy

5:40 "Let's see ABV... 86" 😳😳😳 I'm guessing it's 86 proof, right??? And 43 ABV??

I presume you get this question often but I need to know the name of and where to get those nice sour glasses you use, lovely video btw!

For the Broken Shoe Shiner, do you think you could sub a clear absinthe like la clandestine for the Pernod? I have all the other ingredients, but I've never had either version of the Pernod by themselves to know their flavor profiles. Thanks!

When you said less ingredients first let’s be professional I laughed cus that’s good best practices but I always forget. Lol

Rock that divaness, bruh

Link to the book? BTW, the juicer is listed as currently unavailable.

You can check if the egg is fresh. With a Glass of water

Cool thumbnail...

Interesting the first one had foamy head but no egg white. Wonder where it comes from.

Yes, 3rd.....

You can check the freshness of an egg by dropping it in water. Bad eggs float.

The way to tell if an egg is good or bad is that you put the egg in water and if it floats, it's bad.

Al gore rhythm gets the people going! Salud

Hi Leandro, I have made the DLB exactly to your spec. Thoroughly enjoyed, very complex lingering flavours. Spicey first tastings, deepening flavours grow in the mouth and the Fernet Branca goes on and on and on! Nick from York

Where is the link to buy the book? Thanks!!

Me half focused on making the drink Leandro: half an ounce of angostura bitters Me: HUH??

Can Absinthe be substituted for Pernod?

Nothing like a morning cocktail…..

how long do eggs really last though

So what do you do with all your extra egg yolks?

Buzz Lightyear x_x

Uses big ice chunk for less dilution *the ice is untempered so it breaks anyway... ...twice. 😇

Hello sir

How to test if eggs are good. Place them in water, if it floats, its no good.

Who edited this video? Jump cuts & zoom in/out every second

First

“Just a brown drink in a glass”, I never took Marius for a Racist

This thumbnail is a lie! Why is the red liquid not affected by gravity?

Sorry to post here...but there doesn't seem to be the option on the "short" videos you are posting. Nothing against shorts, but I find the platform user unfriendly. Multiple other "shorts" not associated with yours populate the page....no comment section.....hitting the "back" button just brings up one of the other random shorts necessitating dropping out of and re-opening my browser to escape the cycle. Hope you dump that platform.

HEY! You added FIVE drops of rose water not four. You’re a charlatan

hehe...i just gotta grab some fresh pineapple otw home from work later...then i have all ingredients to make these all... weekend sorted :D (ill tag ya on my insta with the drinks).. can i sub the Rhum Barbancourt with an Agricole?