Try Château du Breuil 20 ans... imho the best Calvados, hands down.
@MasterYourGlass19 сағат бұрын
Thank you for sharing
@CoffeeWithPipsКүн бұрын
Yeah! Italiano!!! Love this, great episode!
@shaneboyington713Күн бұрын
I want mix one of these in a blender with some vanilla ice cream.
@MasterYourGlassКүн бұрын
Yes!!!
@Vincewolf12 күн бұрын
I want to buy a bottle of amaro and watched a lot of those comparative. THis is the best video I found so far !!!! Bravissimo
@Vincewolf12 күн бұрын
Have you tried Amaro Amarot 8 ? Where is it in your scale ?
@MasterYourGlassКүн бұрын
Thank you!
@MasterYourGlassКүн бұрын
Unfortunately I have not.
@AvroBellow6 күн бұрын
You really had a missed opportunity because I'm sure that people would've liked to know how you ranked the flavours (in your opinion of course). I know that I would have.
@MasterYourGlassКүн бұрын
Thanks for sharing your thoughts
@igorilic97966 күн бұрын
1500s? No waay😂, Sparkling wine in that time
@MasterYourGlassКүн бұрын
Thanks for your thoughts. As you know mixed drink recipes evolve; which means today’s sgroppino isn’t the same as the early ones but the legacy remains. There are a few viable options here. Perhaps still wine or another form of alcohol was used. It’s not the sparkling wine that is the key establishing flavor/texture of this drink, so it didn’t originally need to have it in order to create the roots of the drink. it’s the sorbet/gelato that is the key here. I appreciate you sharing your knowledge here anytime! You might want to check out some additional info on the history of sparkling wine. In my research It was first “documented” in the 1530s which means it was likely created way before that. Even if we stick with 1530s it’s perfectly feasible that these ingredients were mixed together Cheers to you and thanks again! Salute!
@aginsfbayarea735010 күн бұрын
Livio! My friend! I so wanted to have one on a recent trip from the SF Bay Area to New Orleans. Went to Manolito, where I'm told they make a great one and learned that they make no drinks with Chartreuse because of the shortage. No shortage in my house (😊) so I made one tonight, my first ever. Wowza, what a great drink! Salute!
@MasterYourGlass7 күн бұрын
Great drink right! Happy you made it and tried it! Cheers my friend!
@hannahmekuria840012 күн бұрын
T thank you. Very educational.
@MasterYourGlass11 күн бұрын
You’re welcome!
@joeappleton684917 күн бұрын
Wrong rye it’s sazerac rye
@MasterYourGlass15 күн бұрын
Thank you
@apeekintime25 күн бұрын
I gotta say... I just view all Crown as the same thing unless it says it has a different flavoring added. Maybe they are different but unless they have some 120 proof it's all kinda meh to me
@MasterYourGlass24 күн бұрын
Thanks for sharing!
@nathanielthomas443726 күн бұрын
I looked this up to find out how to pronounce 'Grand Marnier'.
@MasterYourGlass24 күн бұрын
Nice! 👍
@senorlluvas27 күн бұрын
So amazing!!!!!
@MasterYourGlass24 күн бұрын
Thank you Adam! Salute
@crsfresno746429 күн бұрын
Your measuring skills are horrible. Same with how you hold your knife.
@lommerdpassievrucht8555Ай бұрын
The cuvee centenaire is absolutely amazing. My favourite liqeur
@MasterYourGlass29 күн бұрын
It’s sooo good!
@philippelesonneur2326Ай бұрын
Ice cubs always at the end …
@MasterYourGlassАй бұрын
Thank you
@Lucien2002Ай бұрын
One thing, which is a very common mistake. Always add the ice after the water. Adding the ice with the spirit will cristalise the anethol and completely change the flavour. When one adds the ice before its called a la parisienne because parisians don't know how to drink pastis correctly. (Source, I've lived a long time in the south of france)
@MasterYourGlassАй бұрын
Thank you!
@twomomentsonlineАй бұрын
amazing
@MasterYourGlassАй бұрын
Thank you!
@leguatocdoАй бұрын
we can also put a syrup with the ricard (mint for a parrot, grenadine for a tomato and orgeat for a Moorish) I don't know if we can make another but I think so (a little violet ricard should be done )
@MasterYourGlassАй бұрын
Great info! Thanks for sharing
@mfhairstream6812Ай бұрын
not too sure about Soggy Dollar being the inventor
@MasterYourGlassАй бұрын
Cool. Who do you believe was?
@gaia260686Ай бұрын
Anyone else here from Too Scary Didn't Watch? 😂
@kaitlin3917Ай бұрын
I paused the episode just to see what was "not okay". I have to know!
@frannymcb_Ай бұрын
Absolutely
@elizabethrenee889Ай бұрын
Hahaha yes! I had to know
@zwango7562Ай бұрын
They were right though. This is obviously worse than seeing your son somersault down an entire flight of stone stairs!
@samuelhernandez1895Ай бұрын
My brain went somewhere else...
@trippypages7309Ай бұрын
Which one do you think will blend good with white rum??? Do you think it is a good idea to blend them with rum?
@devilhunterredАй бұрын
He made a classic daq without using lime cordial.......what a fraud.
@MasterYourGlassАй бұрын
lol. Such a fraud
@psims7342Ай бұрын
my partner and i get wasted on pernod every other weekend - ricard is much harder to find so we have only had it once, but, what concerns me is that on the 70cl bottle it says there are 35 servings.........but we are lucky to get 10 between us
@lesliebowles3649Ай бұрын
So helpful and informative. Sweet vermouth is a very complicated and complex product. Thank you for the demo. Saves me a lot of expense and tasting!
@MasterYourGlassАй бұрын
You’re very welcome. Happy it was of help
@thatoneguywithtwothumbsАй бұрын
Had an old fashion with grand marnier and it was fantastic
@MasterYourGlassАй бұрын
That Sounds right up my alley!
@crumbalewski5808Ай бұрын
Nice job. Good information!!
@MasterYourGlass6 күн бұрын
Thanks!
@mrpricklypear22Ай бұрын
First timer. I carefully watched and listened to the video multiple times. I do agree with @jose-rome837 about additives. The issue: some brands are cutting corners to compete with quality rivals. The early agave harvesting produces an inferior product as agaves take approximately 7 years to reach minimal maturity. That maturity allows the agave to produce the richness, brix level, and complexity that is being robbed by companies harvesting up to 3 years too early. You also stated that the additives are not bad for us AND are ethical. I'm not sure there is 100% certainty that additives don't create a negative bodily impact. If it's man made, one should always exercise caution. Also, as the video was about the surging wave of "additive free (AF)" tequila, I feel these queations need addressed: 1. Why is AF tequila a big deal? 2. Who are the major players behind the AF movement? 3. When did it start, where are we now, and what direction is it going? 4. If additives aren't a big deal, why has there been a major brand refocusing to be additive free? 5. What organizations certify tequila as AF?? 6. What criteria certifies tequila as AF? Perhaps you could do a follow-up (Part 2)? Thanks for your video and your consideration.
@thomasbahr2806Ай бұрын
Excellent video, with lots of history and great recipes. I tried the Laurino and I really liked this variation. Sweeter, more dense and less alcohol - so a perfect variation for me.
@MasterYourGlassАй бұрын
Thanks for watching and commenting. Glad you liked the Laurino.
@CoffeeWithPipsАй бұрын
Looking sharp! Never heard of this whiskey! Sure looks refreshing, and I would like to have it for my whiskey tasting night, I have a group of friends and we try all kinds of whiskeys like once a month! Great video, nice seeing you!
@ChristopherJenkins73Ай бұрын
Excellent Video 📹 on some of my favorite spirits of all time! ❤
@MasterYourGlassАй бұрын
Mine too! Thanks for watching!
@ChristopherJenkins73Ай бұрын
Grand Marnier is Top Notch! My Favorite of the bunch!❤
@MasterYourGlassАй бұрын
Thanks for sharing your thoughts! Grand Marnier is incredibly good
@VideoAssaultSaturdayАй бұрын
New Orleans had red absinthe 10 years ago, not sure if they make it out there anymore..
@MasterYourGlassАй бұрын
Interesting! Thanks for sharing!
@Driver599Ай бұрын
To me personally, Sandeman 10 y/o is superior to 20 y/o. Great video, love your articulate word selection. Joy to watch, definitely picking up a bottle.
@MasterYourGlassАй бұрын
Awesome! Thanks for watching and commenting! Cheers!
@johnb477Ай бұрын
Out of all of those absinthes none are the real deal. In my opinion the Jade lines especially 1901 and Terminus Oxygenee are the best followed by Absinthe like Grön opal, Pontissalienne, ALANDIA Époque or Mansinthe. Cheers!
@MasterYourGlassАй бұрын
Cheers! Thanks for your thoughts!
@zoobi27Ай бұрын
You guys in US are absolutely lucky to have anything above the 100th anniversary edition. I am French and let me tell you it's virtually impossible to get any premium Grand Marnier except if you pay up to 10 times the original price ordering from eastern europe or Switzerland with no guarantee how well it's been preserved from light and temperature variations. I am really sad because I love Grand Marnier more than anything else and I wish I could try anything above the 100th anniv. edition. It's a dream. Hope you've enjoyed every single drop of these amazing products. The 100th anniversary is absolutely wonderful with its tobacco & sweet orange notes, I can't imagine how the above editions taste.
@MasterYourGlassАй бұрын
I hope you will be able to taste all of them soon! Cheers!
@nicholasmasi4881Ай бұрын
Danny Devito
@MasterYourGlassАй бұрын
Bingo!
@fabienlobue7882Ай бұрын
What about the White Negroni (lillet, gin, suze) which is succulent! Thank you for this masterclass! I hope you drank all these cocktails while you were filming it 😂
@MasterYourGlassАй бұрын
lol. Nothing goes to waist around here. The Negroni Bianco is lovely. Good call!
@MrBn100fulАй бұрын
Ta noyer le pastaga la !
@MasterYourGlassАй бұрын
I wish I knew what that means!
@ytpremium7649Ай бұрын
We tried Cenzon añejo $29.99 at Ralphs and all my friends LOVED IT
@MasterYourGlassАй бұрын
Thanks for sharing. I am not familiar with that brand so it’s good to know it pleased your guests.
@jose-rome837Ай бұрын
Great video! However, additives do matter. They cheapen the product and brands like don julio charge high $$$. Clase Azul etc. products like El Tesoro will always be better because no additives and less expensive for a greater product
@MasterYourGlassАй бұрын
Thanks for sharing your thoughts!
@EdwinLap2 ай бұрын
so good=, so yummy, so dangerous
@MasterYourGlassАй бұрын
Thanks for sharing your thoughts
@sethhoward66772 ай бұрын
Having a bottle of this liquid made people think i was a bartender
@MasterYourGlass2 ай бұрын
Nice! Thanks for sharing
@mariano10182 ай бұрын
I'm developing an italian liquors brand (Limoncello, Arancello, Mandarinetto) in my home country, Argentina. in my state (Santa Fé) around 50% of the population has some italian blood so Limoncello it's a famous liquor for us. It will be a honor for me if you taste my Limoncello one day and review it here!
@MasterYourGlass2 ай бұрын
It would be my pleasure.
@zesloka2 ай бұрын
Yeah right, there is no poison. What about alchohol? 😂
@MasterYourGlass2 ай бұрын
lol. Let me clarify for you: There is no more poison in Amaro than there is in other liqueurs. Cheers.
@kenttucson28302 ай бұрын
I wouldnt use an Anejo in a margarita. They should be sipped BUT to each his own.
@MasterYourGlass2 ай бұрын
Thanks for sharing your thoughts
@Keithrrr2 ай бұрын
Save the best for last😎
@MasterYourGlass2 ай бұрын
Cheers
@DenverHarris2 ай бұрын
Looks like you have ice in your water? Is absinthe supposed to be served cold?
@MasterYourGlass2 ай бұрын
Usually with cold water with or without ice.
@boozeontherocks2 ай бұрын
Look at that, perfection in form and delivery.I have never tried those ingredients and I an so curious to try this,