Strainers | Bar Basics
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- čas přidán 7. 06. 2024
- On this episode of Bar Basics, I will be going over bar strainers. I’ll explain to how to properly use them, some tips, and then some cool tricks you can use with them. Hope you enjoy, cheers!
Article provided the furniture I use in my bar, check it out here:.
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Music: The Savoy Special by Glenn Crytzer's Savoy Seven
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twitter: / how2drink
instagram: / how2drink
Blog: www.thisishowtodrink.com/
Patreon: / howtodrink
Gear: www.thisishowtodrink.com/gear
Directed, Edited, & Shot by: Greg - Jak na to + styl
I'm not a big, or even moderate drinker. I just watch your shows for your great personality and the awesome visuals. But you give out some really good advice too. this channel is underrated as hell.
Thank you! To be perfectly honest I’m not a big drinker either, other than when I’m shooting this show I have a couple drinks a week.
And easy on the eyes most of all?!
@@howtodrink i am a drinker, and a rather big one at that. I haven't made many of my own drinks, the ones I have, are from your channel. I usually just hit the bottle and I'm changing that. This playlist is very helpful.
I learned, pretty quickly, to keep a good grip on my Hawthorne strainer when my ice pushed forward and popped it out of my stirring pitcher, smashing my coupe glass and spilling a 3-oz martini all over my kitchen counter/floor. This is also, coincidentally, when I learned not to cheap out on my glassware.
Gotta love these basics! Helps a rookie build his own home bar with quality and affordable essentials instead of buying all the most expensive stuff that you're only gonna use in 1 drink. Thanks Greg!
Well said, this channel inspired me to start a home bar and these basics already have been super helpful!
You had me at "tidally locked planet"
Lol
Literally all I could think of...
Hey, it made sense to me!
Lol I just commented with something very similar. Kudos.
@@schaddalton Lol
Yep. That got my Like.
Thinking of doing a guide for general substitutes? Like Triple Sec, Curaçao liqueur, Orange liqueur, Cointreau.
I love this series. It's so helpful and the way you explain it is so pleasant to watch. Thanks for making it!
Thank you!
as someone who's just now is getting into seriously making cocktails and stuff these videos are great
Thank you!
that open/closed gate thing was actually very useful. as an amateur i havent thought about that. thanks!
This was very educational. I got an old bar globe as a present from my significant other, and this was a great help to find the right tools to equip it! Keep up the good work and I am glad to see you back on the channel!
Wow, you really taught me a lot, and I've had some bar work before, but mostly filling pouring. Nice watch too.
THIS IS EXACTLY what I needed to know. WE ADORE YOU! Cheers!
You had me at "tidally locked."
Thanks for all the tips, I really like learning about it.
You're welcome!
Loving this series. Keep up the great work
Thanks Kevin!
I love the OXO hawthorne strainer, they make amazing stuff
Cool basics videos. I plan on doing more myself!
This was very helpful and informative. Thanks.
You're what I look for in a quality tool, Greg.
I aim to please!
love the show dude, keep up the great work! AND when I need to grab some extra bar gear... I'll be sure to use your links. :D Cheers
those hex-shaped asphalt paving, the iron fencing... looks like classic NYC parks
Hope you could do a chaser on Bitters! There are so many and I'd love to know what essentials I should have on hand. :)
I’ll do the video but the essentials, without question, are Angostura (brand name of the king of Aromatic Bitters), Peychaud’s (likewise brand name of the king of Creole Bitters) and an orange bitter of some kind, most folks prefer Regans, and I agree there.
That covers you for 99% of cocktails. If you’re looking to expand beyond that a chocolate bitter can be handy, Bittermans makes a great one. I’m a gigantic fan of Bittermans Elemakule Tiki Bitters, but I don’t even use it in many cocktails, just add it to seltzer.
There’s also some revivals of archaic Bitters out there, brands that were once lost but since revived. Things like Boker’s Bitters, I like them quite a bit in an improved whiskey cocktail, but I wouldn’t say they’re essential.
Nice! Thanks Greg!
How To Drink thanks Greg
I love this Bar Basics. I want more.
I thought I knew everything there was to strainers, but I was oh so wrong. I had no idea about the open and closed gate. Another wonderful episode!
Thank you!
Greg keep being awesome!
One of these days maybe I'll start HAHAHA! oh...
I'm really liking that ur posting more love u dad
Thank you! Also a fair number of comments have been calling me “dad”... what’s going on here?
The Hawthorne strainer ya my cheaper kind tends to leak a little bit when first getting uses to. Had similar problem same kind you had the cheaper one. But eventually it works ok for small amounts of drinks. Didn't know about open and closed function of it until this video. Nice tips.
Greg, great series, big thank you to you and the crew for making such a great show. I use an OXO strainer because I find they balance on top of a shaker better than most and feel very natural in a pour. Your finger isn't "too high" like the cheap one you mentioned. I do end up double straining my martini's however. I just thought that was normal. I'll have to play around with the spring. Good tip.
It's absolutely fine to double strain martini's, I just kinda hate dirtying up tools I could otherwise not use. I don't have a dishwasher.
I upgraded my Spiegelau hawthorne strainer with an extra spring from a bargain bin strainer, as suggested. It works wery well.
Tidal locked planter... The nerd in me greatly appreciates this comparison.
Happy to oblige!
I tried using my OXO strainer with the gate closed, but still double straining. Got lots of small ice in my tea strainer so with the OXO double straining is well worth it as the spring has quite wide gaps.
I got my shaker at Goodwill for $3. The most expensive part of my bar set is currently the liquors I use for the drinks.
Cheap shaker + bar glass + cheap strainer and if needed, hit the double strain for muddled stuff = good basic shit. I think I have like $30 in my whole setup, tools wise. Once I started building my bar, my friends that like cocktails were more than willing to find tools to keep here for when they're over and want a cocktail. Since everyone I hang out with regularly enjoys mixing drinks, they also occasionally contribute a bottle or two. Food for thought.
This is an excellent arrangement!
You are either very charismatic, or you got some cool friends or both
very nice series
Thank you!
Damn I love that art style on your wall!
Thanks for the info. I was very curious about the design of the hawthorne strainer, and what all those 'parts' are for. Now I know.
Also, I like your apartment decor/ambiance and the somewhat kitschy artwork on the walls. It looks like you are near CPW? ;-) Nice...
Would you be able to do a video that focuses on one spirit or liquor and talks about different flavor profiles of that spirit, how you can pair it with other flavors, and just other general rules of thumb on how to use that spirit or liquor?
It’s in the works!
How To Drink Yesss!! You rock!!
Went to the gear website and had to stop myself from buying everything on the page. Especially your apron, I don't need another apron... But I could....must resist. But did pick up a strainer and shaker set. Great video
Thank you all around!
Your home looks really nice in this :)
The oxo hawthorn style strainer is actually pretty great. By reducing the length of the handle and increasing the size of finger rest, it actually provides even more control than the standard design. Pricier, but definitely feels like a good investment.
Hello Nice video. What is the capacity of your glass please ?
Nice video!
I suggest some accoustic foam in the apartment because the sound is not perfect, but the layout looks good. Keep it up.
Or do whatever you want, lol, it's good the way it is, just a suggestion.
I think a carpet would suffice. Trying to find one we dont hate. Nonetheless, I’m aware of this issue and working towards a solution.
The oxo strainer works extremely well. It’s pretty small but I use it all the time and I’ve had no problem with it.
I’d love to see you do an episode on jiggers to use oxo’s 2oz measuring jigger
I’m glad it works for you! I guess I really should pick one up and test it, but honestly I love my koriko.
I also use the oxo strainer and i'd have to disagree with Aaron Rogers. There is no way to gate with it the way you show in the video, and i always get tiny ice pieces in a shaken drink unless i double-strain. Also, the spring has very large gaps like the cheap strainer you demonstrate. I've never known anything but the oxo strainer so i didn't know any better until now. I just thought double-straining is what had to be done if you didn't want tiny ice ships in a drink. Do you know the brand of the one you show in the video?
The one I’m using is a Koriko, and you can find it at thisishowtodrink.com/gear
I should add, it’s not the only game in town for this sort of thing, it’s just the one I happen to own, it’s fantastic, but I can’t say you won’t find as good from another provider for less money. That said, I’ve already found this one for you...
He's right that double straining is often not necessary when used in high end bars. I think we really just do it because it takes no added time and yet gives piece of mind that the drink will be completely clean. Habits play a big role as well. Anytime I shake I immediately grab my fine mesh strainer as well...
Video on syrups and how to make them!!!!
I’ve done those! There’s a whole playlist of em! czcams.com/play/PL0Ve02cCRWLYZSR2hkQmpYwcIam9WKz9C.html
I don't know if you went to college, but I respect your intelligence and vocabulary each time I watch an episode.
Thank you! I did, but, film school, so I don't know how much that counts.
Tidally locked planets though... Dem some fancy boy terms. I like
Ah well, see, what you're picking up on there is that I am a nerd.
hey could you do a basic episode on sirups? from simple to coffee and so on... maybe even about bitters
+How To Drink the double strainer is actually not just for herbs and the like. With a "not quite excellent" hawthorne you will have ice floating in the drink as you demonstrate in the end. Nothing is lost using the double strainer in drinks without emulsifiers, which is also why I do it when serving my customers, just to be sure to present the best drink possible, on a consistent basis. Like the show, keep it up!
Absolutely! I plan to dive into that more when I get into muddling in another episode. My concern is that for a guy working at home, without a barback or a dishwasher (either human or mechanical) every tool I touch is something I’ll have to hand wash.
How To Drink that's very true indeed. Although during a service, most tools just get a rinse under running water, the same goes if I'm hosting a private cocktail party. But yes, barbacks and servers are heroes in that regard 😉
Learned something new.
Thanks Mr Weiner!
YAYY bar basics
I think the double straining in bars is just the bar staff being overly cautious. I think they may be told to double strain by management.
It’s a lot of things I think, as someone else pointed out, it’s actually faster. The drink flow is more unrestrained when you double strain. But it’s also the perfectionist thing you’re talking about, and it’s kinda showey, it gives you something to do with your other hand, and most bartenders I’ve seen get really good at rapping the shaker tin on the side of the strainer as they go, a bit of flair.
If you squeeze fresh lemon/lime it gets rid of the pulp also and ice chips that will fill up the drink
I think double straining also helps if you're using those 3 dollar hawthornes and need extra protection when it fails
@@miniclipman Which is _also_ something that often comes down from penny-pinching management.
Plans to do a video on jiggers? I'm a fan of the Japanese double, but I've seen a lot of people using plastic measuring cup style ones lately? Weird.
Also a video on garnishes would be rad!
I don’t have a ton to say on jiggers, but it was originally intended for this video, just didn’t make the cut.
I will need to get better at garnishing myself before I can make a video on it! Lol
I had no idea about the gated/not gated use for the hawthorne strainer. I did buy an Oxo, and I do get some small ice particles floating in my drinks. I usually double-strain them out, so I'll have to see what I get when I close the gate.
I’m curious on that one, let me know if you get a better result. I felt a bit weird throwing oxo under the bus like that in this video, but I didn’t leave myself a way out of it in the edit so past-me made that decision for present-me it seems.
The oxo hawthorne doesn't gate at all... you'll see what i mean when you attempt it.
Scott Winburn is absolutely correct. I have the same amount of small ice particles in the second daiquiri that I made as the first one. I can't tell a difference between an open gate and a closed gate at all. The liquid runs out under the gate even if you push it closed, so it looks like the Oxo isn't a winner in this case.
Excellent stuff - as always! Hey Boss - thoughts on decanters? I've always thought of them as a classy addition, whether for water on your desk or spirits.
Very classy! I’ve thought about diving into that a few times. I guess you gotta stay away from the lead crystal though, it gives you the-metals as they (the Roma’s) say. They don’t improve the quality of your spirit though, whiskey doesn’t need decanting quite the same way wine does.
Also to add, as far as a fancy decanter of whiskey on your desk goes, it just looks fancy, that's it.
Storing whiskey or other spirit in a decanter will surely make it oxidise and evaporate a lot faster, mainly because the corks (especially all glass corks) don't provide as good of a seal as the cork on the original bottle would. So unless you're the type of person to polish off a bottle of spirit in a week, most of the time you'll be drinking an oxidised, slightly bland and lackluster version of your favorite tipple.
Decanting spirits is fine so long as the decanter is the right size for the amount you're putting in it. Most of the evaporation is actually into the air within the container not whats escaping from it, so yes a cork does a better job than a straight up glass/crystal seal will but if its a good quality one then it really shouldnt be an issue - just remember to not leave mostly empty bottles around for long.
I would try and find the episode of the Whiskey Vault where they talked about it but I honestly wouldn't remember which it was.
Creepo - I have been known to work most of a bottle in a week, but that during divorce season. As to glass stoppers - It depends, but I think your point is valid. I was a Chemist, and you often see ground glass stoppers on a lot of lab glassware. We didn't see much in the way of issues with evaporation. I don't know if many decanters have ground glass stopper, but I have seen a couple with a plastic/teflon sleeve.
Resident also has an excellent point about the size and amount of liquid in the decanter. It would certainly be easy to test loss of weight through evaporation. For oxidation - you'd need an O2 detector (I cannot remember the name of the stuff)
Sorry, still a bit of science in this old skull.
Carlos Rodriguez Well yeah, lab glassware is one thing, all you need is some grease between two properly ground surfaces and its a vacuum tight seal, gotta love precision. :P And yeah, I forgot to mention the point about evaporation into the bottle, also very significant. So all in all, if you really wanna be fancy about your spirits, just make sure you have a good seal and don't do it long term with a half-full decanter.
We double strain drinks with egg white, as well as vegetation. Not sure if it's proper, but on old cocktail book we had said to double strain a drink with egg and we just do it for all drinks with egg now.
what is the song that starts at 4:50 ? It's lovely and I think I've heard it before on this channel, but I can't find it for the life of me
Sorry if you already covered this but where do you get the gold rimmed glasses you use?
Should be listed in thisishowtodrink.com/gear, otherwise they’re cocktail kingdom
@How to Drink which strainer do you like that you are using?
can you tell what water bottles those are? Where to get them?
So if I get a 2nd one delivered is that a restraining order?
Best place to get barware is thrift stores like Goodwill. I've lost count of the amount of strainers, shaker tins, and ice boxes that I've come across over the years. Usually they're not even (hardly) used. Probably sat in a somebody's liquor cabinet collecting dust til they died, then their estate donated what they thought wasn't sellable.
This is also true!
Thanks! :-)
Nothing wrong with saying nerdy things, it shows the depth of your mind.
No tasting notes for the cold glass of stirred water?
Being a newbie to cocktails, I'm curious what difference shaking vs stirring makes. Why would you chose one over the other?
I kinda just glossed over that here huh? The other video in this series talks about it a bit better I think, but the basic rule is that drinks consisting of all clear ingredients (spirits, syrups, wines, liqueurs) get stirred, drinks with opaque ingredients (typically this means any fruit or citrus juices, certainly egg whites) get shaken. The rationale typically given is that clear ingredient drinks look nicer when they’re clear, and shaking them aerated the hell of of them, putting a bunch of bubbles in the drink, which is visually less attractive in this case. It also affects the mouthfeel of the drink which coincidentally, most of your citrus juice using drinks benefit from a shaken mouthfeel. Hope that helps!
When referring to the spoon and stirring with the 'bowl side in' and using the spoon on the outside of the glass, why is that important/ what difference does that make?
This is a good question and somehow one I didn’t anticipate.
Locking the spoon in one direction like I’m demonstrating allows you to rotate the drink in the glass without really disturbing the ice. The goal with stirring is to chill, mix, and dilute without aerating or emulsifying, if you’re after those last two you shake. If the ice is bumping all around because your spoon estates freely instead of locked you’ll aerate the drink. It also makes a lot of noise, and some consider that to be in poor form. Ultimately it probably doesn’t matter too much, the aeration thing is definitely true but not the end of the world. There’s a little bit of “well that’s just how it’s done Old-chap” in this, which you can take or leave.
Incase it's not been mentioned, and a quick look says it has not. Shaken cocktails are often double strained for a reason. It's not something that happens all the time but it is done at a higher end bars because they shaking cocktail will have tiny chips of ice will make it through even a Hawthorne strainer. Using the tea strainer will get out those tiny chips of ice that will after poured float on the top of the drink and then quickly melt meaning the first sip or two of a new cocktail will end up being significantly more water down than the rest of the drink.
What brand of hawthorn strainer do you use? Are you familiar with "A bar above" brand? I found a kit called "Premium Bar Set by Top Shelf Bar Supply" on Amazon and the hawthorn strainer has "a bar above" stamped on it. Thanks so much for posting this video! I always appreciate when people with experience are willing to share their knowledge with strangers.
he uses a koriko
That shitty Hawthorne strainer is what I have to work with at my corporate franchise chain bar... I never realized how much it truly sucked until I saw you hold the good one.
Sorry man, ignorance is bliss I guess?
Yep... I cannibalized one of them at work today and setup one with 2 springs on it though. It does help!
Hi man,
I was thinking about getting a barspoon but am confused about the length and the difference it makes, the ones I saw was 30cm, 40cm and 50cm does it makes much difference?
It’s really about getting the right balance point for your arm and style. I think a 20 or 30 is perfect though, beyond that it’s kinda just for showing off
thank you so much
Greg, you should try to get a handheld gimbal for your walking vlogs.
I'm way ahead of you... I just need a little uh... breathing room in my finances...
I feel it. hope that sponsorship money and patreon starts helping you create this wonderful show
And maybe a wireless mic. Love the vids. Thanks for making the content.
My dude, I love these and they are super helpful. But they would be like ear and visual butter if you used a lav for them.
Yes the woukd
Lol the cheap hawthorn is the exact one I have
I’m sorry, please don’t cut yourself on it. I’m kidding of course, if it works for you it’s perfect!
I must admit I never realized you could pinch the hawthorne to filter better, and I can't tell you how many margaritas I've ordered that weren't double/propertly strained and had ice chips in them, totally ruining the drink (cough @bartacolife)
So if you have a really crappy Hawthorne strainer, why not double strain? Sure, getting a better Hawthorne strainer would be best, but does double straining have some negative effect on certain drinks?
I use my bar spoon on the weighted end because it spins way easier lol. Then I don’t have to practice my spoon spinning
It’s a fairly common practice, cocktail kingdom actually sell bar spoons that are just two weighted ends. Big stirring sticks I guess.
Nice video and tips, bro, but the thing about using less quality tools is similar to play a video game in expert mode, you develop a keen eye that increases the effectiveness of your skills. The common sense (not that common apparently) is that you use a Hawthorne when you need to strain from the mini tin, while you use julep to strain from the big tin. The thing about your nice Hawthorne is that most of bartenders (or at least short of cash bartenders) doesn't actually use Julep, so they made one Hawthorne that does fit in both tins, and that's why you failed using the cheap one properly, you used a "wrong" strainer in a big tin. But it's only a low cost bartender non told rule from the streets hahahahahahah
The reason I advocate for double straining at work is that a bar will have either brought a tonne of average Hawthornes; or if they are quality ones, through sheer volume of drinks made will have been worn down to the quality of average ones.
So for your home bar yes you're right, but for high volume cocktail bars where someone is paying top dollar and doesnt want the mouthfeel nor quick dilution of ice shards we double strain. It just makes for a better drinking experience.
These are really good points, everything I do on my show is really about home bartending and not work in a high volume environment, totally different needs there.
Fair point, that said even at home I would still double strain, but I guess thats just habit for me now.
Good job in general, however 2 things: 1. You've missed a hawthorn strainer without the ears, which are universal for throwing (kinda popular technique these days) and keeping the ice inside the mixing glass or shaker. 2. Gaps in the spring have nothing to deal with the price. I have 2 25$ ish great strainers with pretty big gaps. Sometimes, you actually want some parts of fruits/ herbs in your drink (open pour is not an option in many bars) and having pretty narrow gaps won't allow you doing that. Moreover, if you squeezing citrus directly into the shaker, it's not enough filtration from your favourite strainer and requires double strain
I’ll revisit this to show you that this strainer does a fine job of holding back citrus pulp, but I’ll agree with you on all other points.
In my defense though, throwing isn’t something I do much of (I’m pretty hopeless at it) and it’s not something I’d categorize as a “bar basic”.
Actually, throwing is a bar basic))) Cuban bartenders were making Daquiri like that at the beginning and later it became a shaken cocktail. I would love to see a video were you showing basic techniques including throwing :D That would be a lot of fun, I'm sure
Regarding the small gaps strainer and citrus was my only assumption. I never used it. To me it looks like a possible scenario but another video would be great though
Oh yeah, throwing drinks (though regarding the Daiquiri you might be talking about rolling? I could be wrong), and flair bar tending in general goes ALL the way back, at least to the 1860’s. Wondrich covers this pretty well in Imbibe! That said, throwing a drink, as in arcing a steady stream of liquid from one tin to the other through five feet of open air is definitely not a basic technique, even if it’s a roots technique. That’s like calling Fred Astaire the basics of dancing because he was dancing 100 years ago.
rolling=throwing, it has no particular definition. I don't, personally, believe in this technique (aeration and stuff) but the roots are way deeper. A lot of Asian countries have a tradition of pouring tea from a long distance into a cup to entertain. Spend 3-4 hours throwing water and you will be surprised how easy it is, of course kinda basic moves, not Dennis Zoppi like performance :D
Could you link the bar tools you actually use in the description, like the strainers and shakers?
www.thisishowtodrink.com/gear
May i ask why exactly the spoon's face should point inwards when stirring?
goose mc goosey it has a better surface area of drink affected
Sweet Pete In The Back Seat
affects it how?
If your spoon isn't tide-locked in one direction or another it's going to introduce unwanted aeration into the drink, you're just using it to spin the mass of ice around the center of the glass.
we double strain at most bars for a number of reasons:
-the drink is sold, not something we're making at home, so it should be perfect, so double strain for redundancy first and foremost.
-we generally use cheap strainers because they break often due to volume and being washed so often.
-a bad thing that can happen is that mint or passionfruit pulp or pineapple fibre might end up on the inside of your shaker; even if you have the best barback sometimes stuff happens, and it's best that doesn't end up in the final drink. it would be very embarrassing!
Notification squad!
But there is no downside to double straining anyway right?
hey my dude you got any good coffee based cocktails
Released a drink called the Miracle Pill last Friday, that’s coffee based. Also check out my White Russian video.
is that a seiko skx?
It sure is!
great watch
love your channel
have been a subscriber since 30000 subs
Show me where to find good bitters dashers!
Cocktail Kingdom has beautiful ones! cocktailkingdom.com
Cocktail kingdom has ones called Dashdart, they are stainless and fit most bottles...the plastic inside things in most bitters bortles never work, these are great.
I'm too cheap to buy a special yarai and strainer, so I just use my french press for mixing and straining. Call me a heathen but it feels quite hip. Maybe it'll be the next big thing.
your just going to force the ice chips thru the press then, and they will melt, further diluting the drink.....
This is a kind of amazing solution and one I get behind, though I’m betting you’re imparting at least a bit of coffee flavor in all your drinks...
Open gate, closed gate. Mind blown
why fancier bars dubbel strain eeven if there are no herbs in the drink is because even to the closed gate is supose to take away all the icechips, you use the fine strainer to make sure
So something I think you're missing here is the difference between proper speed bars and perfectionist bars. Having a less tight coil can actually be an advantage in when you want to just get a drink out, that said the super cheap ones tend to flow too fast forcing you to hold back somewhat to prevent spilling. This all said with enough experience the 'antique' style hawthornes are kind of the most useful, but there's only one good type I've found of them so far and cocktail kingdoms ones are shite.
Every time and place you mix drinks you’ll be answering to different priorities. I tend to come at the subject from the perspective of a home bartender making drinks for themselves and not more than a handful of friends, as I do in my life. In a high volume bar environment you’ll be worrying about wildly different criteria, and my “best practices” will not serve you.
Antique style Hawthorne’s like the reproduction of the 1800’s one I’ve got floating around with me in this video? I never found it to be useful beyond being a novelty, what do you love about it?
So the prongless or antique ones add a lot of control that isn't present in other strainers, I think this is because after the liquid passes the strainer it has a chance to speed up again and you can control the flow of the liquid. This is why they're so much better for throwing a drink. The sprung julep strainers sold by genware are the only nice ones I've ever used but I think there is another good brand for them, Urban bar is not that brand though there's sucks :/.
I'd never heard of Genware before! Checking them out now, great looking stuff! I actually had a take in this where I talked about the history of the hawthorne, and what makes a hawthorne not simply a sprung julep (far as I can tell from old patents, it's that the spring is easily removable for cleaning) but it seemed to be way beyond what was needed for this topic and made the video too long. Loving this Genware stuff, but that GBP is rough on my American wallet...
Genware generally speaking is cheap and awful though they have a few good products, I'd like to see them turn them into a separate brand like Beaumont did with Mezclar to make it easier to work out what's good without having to spend, I think Genware own some of the patents for stuff that's sold as victorinox in the US because their pairing knives are identical.
Please don’t play background music. Love the video🍸
You should open your own bar man.
Ughhhhh that sounds like a job. Will someone just pay me to hang out in their bar and like, bring my energy to it?
How To Drink Lol you can make your own rules, make your own drinks and drink them when you have no customers.
That was so nerdy it was frightening for a couple seconds
Greg is a round earth shill😂
Why? Why the music?
This is the 61st video.
Damn. I'm late. Forgive me
What I've felt,
What I've known
Never shined through in what I've shown.
Never free.
Never me.
So I dub thee unforgivennnnnnnnnnnnnuhhh!
I thought it was a new type of video... lol
What now?
Sup greg. How's yo face?
Just fine, thanks
I feel like in video ads shouldn't be intrusive like that. It should be subtle like a sidebar ad not a pop up. Cuz 10 years from now this video might get outdated. As a creator it hurts my brain.
Are you talking my mentioning Article in the episode open? I felt like it was a fairly standard move, similar to how podcasts handle that. Or are you talking about something Adsense is to this video?
Copying Basics with Babish, are we?