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I do love a very Juniper forward, bracingly cold, extremely dry Martini - just a splash of vermouth! Great video! Cheers!! 🙂

Why the grey goose in the trash tini? Would all gin be too strong? The onion has to be dominant

I love the intro of this video... 😂

I thought I was pushing the culinary envelope with my last video on Roast Red Pepper infused Campari, but that Charred Onion Martini knocks it out of the park!

Is it really shelf stable even with a little dry vermouth for the freezer martini?

Your comment about a “pre-opened bottle “ was funny - reminds me of George Carlin.

Just hearing the name, I know the freezer martini could be trouble. Better label that bottle “Friday night only” just to be safe

Way too many fake quotations in this video

Every Day should be Martini Day! Today we're going head first into some Gin Martinis that you really should try. And, Head to geolog.ie/BARFLY70 or scan QR Code on the screen and use code BARFLY70 to get an exclusive 70% off of Geologie’s award-winning skincare trial set.

did you take a quick swim before you started the video?

for me , bond made a gin martini cool

Interesting you note the truffle oil garnish, had a cocktail at death & co recently that had just a drop of truffle oil as a garnish but the aroma was exploding out of the glass. Didn't taste any truffle until I got that drop in the final sip too, so interesting juxtaposition of flavor/aroma

Noilly Prat

May force my fellow bar staff to watch this videos so they can stop asking me to make all the martinis

The Tuxedo is my favorite martini-adjacent drink

"Whiskey you gotta wait 2 years" hurt me in my soul.. 😂 With Scotch ("WhiskY"), it's 3 years by law, but even then you'd be hard-pressed to find a 3y/o with that age statement on it (Lidl sells the Queen Margot 3y/o for example).. I'd say 5 - 8 years is the absolute minimum for a truly passable neat drinking whisk(e)y. But I guess you're talking mixers.

❤

All three of these recipes look incredible. I'll take one of each to go. Also hoping you evantually do a video of Marius making a drink on his own and then you re-do it and make it make sense, and a video of frankensteining two different drinks together into one amazing cocktail. Keep up the amazing content.

I always knew gin to be a old widows spirit, still tastes ghastly though

Negroni > Enzoni > Garibaldi > Boulevardier It comes full circle

Truffle salt isn't something that I've ever purchased. Do you have a recommended product, or something that I should avoid? Thanks in advance!

What if I want to be a stuffy old man? Damn kids and their Hpnotiq

Nice Idea with the Kimmel- Downey Jr. Situation haha, wouldn't have thought you watched the Oscars or would be aware of this. Cool!

Just in time for my martini party... Cheers!

The Educated Barfly, Your videos always brighten my day, so I subscribed!

Little crushy pants 😂😂

where is that last glass from that the salty dog is in?

So much ice

Yours tasted sour. The other guy who spilled his lemon juice made a better one.

Your preferred marg recipe at the end didn't list the Curaco. Our family's preferred marg is similar, but we use a little Sprite instead of the agave syrup for the extra sweetness. Also adds a little volume, works great.

I thought it was a nice video. I really like strong drinks.

What do you mean exactly when you say make sure it’s tempered? Also, I’m wondering with all that liquid you had, can that not be left in the freezer for longer so the whole block is solid? Lastly, I’m assuming you can cut the ice up and then put back in the freezer for later use and it won’t go cloudy?

There is a drink called the Suncoast at the Varnish can you teach how to make that one ?

Thank you for the video ! I'll keep learning from you. Cheers !

I think the distinction between a good-quality orange liqueur (e.g. Cointreau) and an authentic orange curacao (e.g., Pierre Ferrand dry curacao, Giffard orange curacao) is not so much the sugar content, but the sharpness of the citrus flavors utilized to make the liqueur. An authentic curacao uses only authentic curacao variety oranges -- from the Caribbean island of Curacao -- and then only uses the peels of the oranges, and not the juice or pulp of the oranges to produce the liqueur. As a result, an authentic orange curacao's flavor profile is sharper, and even a touch bitter in comparison to mainstream orange liqueurs. None of the authentic curacao's are "syrupy sweet" and plenty of high-quality orange liqueurs are not necessarily super sugary, either, but there are examples of high-quality super sweet orange liqueurs like Grand Marnier, which is a flavored and sweetened cognac. And do yourself a favor: don't buy any products from DeKuyper in the United States -- they are almost always inexpensive, low-quality and syrupy sweet.

Meletti also makes this great drink!

Artillery seems to be a London dry gin version of a Martinez (minus the maraschino liqueur) -- which is how I was introduced to the "Martinez." Personally, I believe a Martinez is a much tastier cocktail when Old Tom gin is used rather than London dry. That said, it is interesting to know that an "LDG Martinez" has an actual name and is a thing.

I love the dawa cocktails and many other, there is school for training learning to

He stirred it 😢

Thank you!

First time I tried a Paper Plane I could only find Montenegro so I tried it with that and loved it. Actually became my new fav cocktail at the time. Recently I was finally able to get a bottle of Nonino and was surprised I enjoyed the Montenegro version better. Maybe the lemons were not as good or something. Anyways, perfect video! Just the type of content I'm looking for. I'm gonna try another Paper Plane tonight.

INCREDIBLE!

”6 simple drinks everyone should know” *proceedes to talk about shaving your own ice*

I put a small shot of Italicus in a French 75, and call it a "Garibaldi Legion", after the Italian Regiment of the Foreign Legion stationed in Mailly-du-Camp in Champagne during WW1. The Italicus adds a delightful layer of citrus and herbal notes to this classic Champagne cotcktail...

Idk the atom bomb is a pretty nifty invention.

I always use Sprite instead of soda water. Keeps it more fruity

@TheEducatedBarfly: You should try the Boulevardier and Old Pal with "left-handed" builds, i.e., with a greater proportion of rye whiskey than the original 1:1:1 ratios. I typically use a 1.50, 0.75, 0.75 build myself. It's less sweet, less bitter, and boozier. And most of my bar guests like it better than the original equal-parts drinks. Works well for Negronis, too.

As I recall, the Old Pal was one of Harry MacElhone's drinks, dating back to the early 1930s at Harry's New York Bar in Paris. Not exactly a "modern" classic. More of a classic classic.

All the drinks looks really good. My question is why did the gin sit in the ice for so long?

Warning, 4:37: 8g of malic acid is not 50% of 44g of citric acid.