Very very late to this, obviously, but I find your notes on St. Hallvard *fascinating*. To me, it reads as a decent sub for Benedictine; I don't get the bitter notes you describe at all. I use it in a Monte Carlo riff I call "Karlsfjell" (Carl's mountain): 2 oz smooth Norwegian Aquavit (I use Gammel Opland), 1/2 oz St. Hallvard, 2 dashes ango.

I have something similar to the blue ice tray, but mine is stiffer plastic, about twice as many holes, and only cost $1 from China. I bought 6 of them, use squirt bottles to fill them, and I guess I get about 1200 cubes at a time (200 each... 10 x 20). And obviously, being a stiffer plastic, I can empty each tray with just a quick twist. If I fill the trays up before going to bed, and then the next morning empty them, and then fill them up again , then by evening I have 2400 cubes, which is more than enough for a party.... basically that fills a good sized ice bucket.

Did he just said : " My Husband" ???

Is this now a Tennessee Tequila?

I've heard that Strega and Galliano work as mixing alternatives for yellow Chartreuse, though I have never tried either colour of Chartreuse, so I cannot verify that

I was a house builder I love that fierplace

Love gin. Gotta spend ~50 for a good one in 2024. Also, gin need not be Juniper forward these days. Look to Opihr Gin. Also, where's Nolet's Gin?

I don't think only 2000 bottles of clix were made. Maybe the first run was 2000. Newer batches have higher total numbers.

Sobieski

« Books are for a deep dive ». He doesn't know what a stick is. More American stupid bullshit vids

On the subject of equipment, where can I find a citrus juicer like the one used in your videos?

The Nordic countries, Estonia, Northern Germany and the Holland province of The Netherlands are made of liqourice. We love it. Råstof is soooo good. "Hot'N'Sweet" used to be called "Sorte Svin" when we made them ourselves; also a derogatory term for immigrants. Best I had was when we found 75% vodka. The crushed sweets would not dissolve, so we had to shake hard before drinking.

The wallpaper is spectacular! I like the roof too but I find it competes for attention with the wallpaper so I wish those two were in separate rooms. By themselves they are both lovely but they shouldn't have been combined

btw i think those habaneros are suriname cherries edit: i saw that those are habaneros

Walevi mpo?😂

Plymouth is London Dry Gin - stop the bs

GrenAda .. long A sound.. respectfully thank you

Great episode!

This is a really cool video, both of your channels are some of my favorites. Only wish I saw it ealrier!

Great story

Very interesting. I enjoyed learning a little background. It adds depth to the people involved. I started out watching How To Drink during the stay-at-home Ronavacation. (There definitely was a lot more drinking going on)!😅

so just buy a bottle mix & save money on machine that you have to load up & operate & clean etc

I used to do the same, putting the ice on the freezer after the machine gets full. The problem is that the ice comes out wet and when it freezes out you get a “block” of ice that you need to break afterwards

Delirium tremens or alcohol withdrawals is deadly!! Great video

For a ramos gin fizz id prefer for the the reverse but for a whiskey sour, fuck reverso. Looks less neat and your observation was so factual you may be one of the most accurate youtubetenders ive seen Have you ever tried... just shaking the egg white first 🕴🏿

Learning about gin is like learning a new language. Complicated, hard to remember the fine points. I guess taste, taste, taste

Apologies, very late to the party! at many places throughout the video it looks like footage of another video, like at 1:12. Maybe there is an episode in another channel? Can I have a link?

Be a little more respectful in sharing your OPINION. From where i sit some of your opinions are seriously misplaced indicating you have no idea what you talking about

C o o l B a r

OMG! My 2 favorite You Tubers. BOTH. ❤️

Everyone in the comments defending the machine clearly don’t give a shit about their cocktail’s quality in both flavor and presentation. You don’t have to be a bartender to appreciate a good cocktail and everything that’s behind making one. That’s by far the worst whiskey sour I have encountered in my life and I doubt any of the other cocktails the machine makes would be convincing.

I like this video, thank you!

Swap out the Plymouth standard for their Navy Strength and instead of Ransom replace it with Hayman's old Tom....Job done!

Watched the video on Spike’s channel before this one… was promised the recipe for the Breezeway cocktail, and … maybe I’m missing it? I don’t see it in the description nor did I see specs anywhere and the other video specifically said this one would have specs, right? Or am I crazy?

Greeting Leandro, Love, love, love your channel. Could you please invent, imagine a few craft cocktails for the Ransom Old Tom please? I'm getting my 2nd bottle after not being able to get a hold of this spirit for a while. I'm a single malt fan who is now exploring the gin and cocktail genre. Thanks for tor insightful education to crafting cocktails.

This tiki bar is excellent

We know its not going to be a bartnender so why review it .. Shouldn’t do reviews if he can’t be unbiased. Sorry to say this but not all bartenders make good drinks either so its a lot about preference 😂

this is a dumb test. he should've been blind folded

Where do you get the napkins and umbrellas made?

When are you going to do the companion to this video about Yellow Chartreuse substitutes?

OMG.....I would spend every bit of free time in there!

Wow. This is beautiful.

More rum reviews please!

I'm sure that someone has already mentioned but still... these are all LIQUOURS not LIQUEURS. So essentially, they are spirits - hence the higher proof/ABV. As I've seen mentioned, they fall under the category of "brännvin", which - in it's purest form - is best compared to vodka. It's a seed or potato based distillate. The most sold pure "brännvin" is Renat Brännvin.

Do you still work there ? My wife and I love the Varnish and Cole’s !

Just went here tonight. Solid bar. 👌🏼

Grenadians check in 🇬🇩

Actually bro, I noticed you're using cage-free eggs. That's a negative good buddy. The best cocktail foam only comes from bleak, colorless eggs produced with the desperation and hopelessness of broken-down, depressed, chickens trapped in cages. Supposedly, it has something to do with both the cocktails and the eggs coming from behind bars.............😂😂😂

How can anyone stand being in a room that's 80 degrees??? I would be miserable

How much did that cost to build