Modern Classic: Neptune's Wrath
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- čas přidán 17. 03. 2019
- Another one by Toby Maloney of the Violet Hour in Chicago! Mr. Maloney is known for his daring cocktail combinations and this is no exception! It's basically a Gin sour with the addition of Absinthe and Green Chartreuse two ingredients that I know at least half of you are giving the side eye and the other half are drooling over, but guys, this drink is worth it! Give it a shot and I guarantee it'll be on your regular rotation! So enjoy! I'm not going to write out all the particulars on Mr. Maloney's history and such as I did just a few episodes ago on Eeyore's Requiem.
Here's links to the gear I use this episode:
Barfly Shaking Set: amzn.to/2OYG0w4
Barfly Hawthorn Strainer: amzn.to/2OkFZ8v
Barfly Fine Strainer: amzn.to/2RaFkoS
Barfly Japanese Jigger: amzn.to/2UGrJ9Z
Libbey Footed Rocks Glass: amzn.to/2sF5ipe
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Note: The Original Specs call for .5oz (22ml) Absinthe but I felt the drink was better served by dialing down .25oz (7.5ml)
Here's The Specs:
1.5oz. (45ml) Gin
.25oz. (7.5ml) Absinthe
.25oz. (7.5ml) Green Chartreuse lit on fire
.75oz. (22.5ml) Lemon Juice
.75oz. (22.5ml) Simple Syrup
1 Egg White - Jak na to + styl
Just bought my first ever bottle of green chartreuse
That was the very thing that pushed me over the edge into cocktail junky.
The butane isn't liquid when it exits the lighter, so spritzing the drink isn't really a thing. If you're really worried about it, let it burn a couple seconds and then light; it's sure as hell a lot safer.
This looks incredible! I never heard of this before.
An absolut amazing cocktail... and really nice to watch you working out so hard doing it!!!
That was gorgeous!
And...I'm going to have to try this. Damn! That looks delicious!
Looks good man and I love what you’re doing here!
I just made one and its very delicious.
Thanks for the recipe!
Can't wait to try this one. I adore Absinthe. Probably my favourite spirit
This was phenomenal. Botanist works great in this. Thank you.
Great gin for sure. Just came across this so I'm trying it with Roku🤔
@@Barprints how did that go? Roku is my fav so far
That looks fantastic! Thanks
I was just messing around with gin and Pernod this weekend and thought that the anise would go well with the gin's botanicals. Glad to see that that hunch is not alone. Can't wait to try this!
Coolest drink I've seen yet!
Favorite cocktail now. Hits all the buttons. Look, feel and most importantly: taste.
Just ordered some Chartreuse and looking for as many recipes as I can to try it out. Cheers guys
This sounds amazing!
This is probably the best cocktail video I’ve ever seen.
Thanks for the vid sir .🥃
I've been in love with last words and corpse reviver no2s for ages. I also love egg white cocktails. I think I just found my new drink 😮
It reminds me of semen....
@@rencarb3045 Been drinking a lot of semen? You seem pretty familiar with it. 😂😂😂
@@nicks1063 sounds like you know even more considering you say that
That looks like a pretty good drink to make I will have to try and make it soon
I love all of those components. I have all of those components. I probably have a new favorite drink..........
I only burned myself slightlyyyyy but this was awesome! You pretty much should love anise and the herbal chartreuse flavors to enjoy this. It will be one of my new favorites! Thank you.
woah! just watched a load of your videos and this is the first with that hair do. Woah again!
we've come a long way:)
Started drinking Plymouth Gin due to this channel. Good stuff.
Sounds like good stuff. Might have to pick up a bottle
Nice. The pro cracks the egg on the flat block instead of a hard edge to reduce the chance of very small egg shell pieces breaking off and getting into the drink.
Someone get this man a Shake Weight!!
Are you saying I need to work out?
Man , this is delicious! Cheerz
This looks awesome!
I think I have the same shaker set (well, at least I also have a gunmetal black set)... I noticed however that the tin fit is more snug than other sets... is it a smaller big tin or a larger small tin? I have seen it in bars as well, the smaller tin has more of an angle when sealed. But my tins do not do that (and I take extra care to get a good seal, because if not, they separate! With disastrous consequences). Thoughts or tips?
Also, the alcohol content in absinth varies (50-80%). What should we be aiming for?
BRILLIANT
Looks like a nice drink, how about the reverse dry shake? that if first to shake with ice, then add the egg white and shake without any ice? They say that it makes more froth and more stable froth. Nice video
You can take off the string from the strain and u could throw it in the shaker while you doing the dry shake that's going to help you to make better egg white..something I've learned from a guy on 42 bar gastronomy in Athens Greece
I'll give this a go after I hand in my assignment on Friday.
Ok, just made one and that is an amazing cocktail. Definitely something different to break up the cocktail routine.
Happy to hear another person liking this. Looking forward to trying this out when I get my chartreuse from Amazon
Fantastic video as always gents! Was wondering if you would ever consider some of the recent drinks from the Savoy's American bar? Their 'every moment tells a story' menu in particular is jaw-dropping
Khalid Almulla yeah of course we would. I’ll consider drinks from anywhere
@@TheEducatedBarfly definitely something I would love to see! If I had to choose a drink from that menu, the Mick Jagger tribute 'Pinstripe' is a lovely one. Also because I would be really interested to see your take on floral infusions!!
Oh shit. This cocktail is so good my video auto'd to 1080 for the first time ever.
It's also available in 4K :)
Butane burns cleaner than a match. The combustion products of butane are just water and carbon dioxide, matches on the other hand produce a lot of heavier carbon compounds, some sulfur compounds, and few other things I'm most definitely forgetting because wood is fairly complex compared to butane, and that's not even getting into what's used to make the ignition compound on the head of the match.
does the flaming chartruse do anything to affect the egg white?
This dude's the best.
You should always turn the light on after saying "and there you have it my friends" and right before picking up the drink. Kind of an epic presentation :D
Wrong channel for that..go back to TB
Minor nitpick / pet peeve... In website addresses there are no "backslash"es. This, /, is a forward slash, while this, \, is a backslash.
Definitely looking to try this sometime!
Love absinthe and gin.
There's worse things to love
Does flaming the chartreuse add any type of distinct flavour or is it just for flair?
If you ever get thru a whole video without making a mistake I am gonna stop following your channel. Only kidding totaly love you and your drinks. Cheers big guy.
Love the channel and all the vids. Doing my best to be an home bartender. Question, i am having a hard time finding the smaller bottles of green or yellow chartreuse. Any suggestions?
Yes. Don't bother. This stuff is so good you're going to finish the regular size bottles soon enough.
How would one make this, in a busy bar? Any hints or trick that the pros use?
Hey Leandro, I only see Pernod Anise Liqueur at my store. Is that even worth considering a substitute or do I need to fork over the big bucks for other absinthe?
Using Pastis is totally fine but if you can get a good Absinthe for a reasonable price I’d go for it. The bottle will last you forever so imho it’s worth it. Unless it’s between booze and bills if that’s the case go with the pastis 😂
What does the fire do for the cocktail, as apposed to just adding the green chartreuse?
it caramelises the sugar in it and burns off some of the alcohol.
what size coktail glass is that? 5 or 8 ounces?
Nice change of jiggers today @leandro.
ooh! that's right up my alley .... would it be overkill to switch to LIME?
Keep the green trend going?
Nah probably not
Would these tips when using egg white be the same for a pisco sour?
Yep
Going to attempt this drink. Question: The Pernod absinthe used in this video. Is this the 80 proof or 136 proof? I will be using the 80 proof and wondering if the difference in proof matters to the end product. Should I be changing my specs?
Did you ever try this with a difference spec? Curious how it came out
@@Barprints i don't think the 80 proof is real absinthe, it needs to be at least 110> proof for the worm wood to infuse.
I find that with Dave Arnold's technique the big cube smashes the little cube into tiny bits and you wind up with more dilution than intended.
Also, what's the average measurement for 1 egg white? Is it 1oz? Got a bunch of egg whites in the kitchen at work the boss wants to get rid of but I don't know how to measure it accurately in cocktails that call for "one egg white".
I find that 1 egg white = 1 oz is a good rule of thumb. Works well for me
1 egg white is like .75oz (22.5ml) I don’t use Arnold’s technique either
What brand of cocktail glass is that?
Made one just now. It comes off almost cloyingly sweet. I have a friend who I know will love it but it’s a bit much for me.
EDIT: I made that comment after the first few sips. The drink mellowed our after that and I found myself really enjoying it.
I agree, been wanting to make this for a long time, and even with the .75 oz of simple its sooooo so sweet. I remade this with a heavy 1/4 oz of rich simple and found to be better balanced for my palate.
What does the flaming of the green chartreuse do for the drink?
Mostly a presentation thing, maybe it caramelizes the sugar a teensy bit
I'm just asking,why do you lite up the Chartreuse ?
Try this:
1.5 Plymouth
0.75 Lemon juice
0.75 simple
0.20 absinthe
0.25 green chartreuse
0.20 fernet branca
1 egg white
It's an interesting variation, and absolutely delicious!
Chartreuse is impossible for me to find here in Pennsylvania D: But this looks very good
Hi Leandro, in this recipe, did you use 1:1 or 2:1 simple syrup?
1:1 always unless otherwise stated :)
Thanks Man!
Are you making your own simple syrup or do you recommend a certain pre-made? Also, squeezing your lemons or do you recommend a brand from a store?
S E always use fresh ingredients if possible. Simple syrup is easy to make: one part water one part sugar. Don’t need to boil it because sugar will dissolve in water with stirring. It just takes a little longer. Plus, you don’t need to wait for the hot water to cool. As for juices, always squeeze them. There is a taste difference. Takes very little time to prepare and you’ll be rewarded with a better tasting cocktail. Cheers
I figured! Thanks for reply. This channel is my new addiction.
S E my pleasure. And if you have some excess juice when squeezing, you can save it for a day or two (freshly squeezed juices go bad quickly because there’s no preservatives added and the bacteria thrive on the natural sugars) for another cocktail, or simply drink it right there so it doesn’t go to waste. With homemade simple syrup, it will last for about a week in the refrigerator. You’ll know it’s starting to go bad if when you pour it you’ll see something floating in it, like strings. That’s the bacteria starting to grow. Adding vodka can help it last longer, but you are adding more booze and another potential taste profile to your drink that you may not want. But if you like that, go ahead. Remember, no wrong way to drink. The drink is good if you enjoy it-and the right way to drink is the way you want.
Charles Sandor couldn’t agree more with your last point about there being no wrong way to drink. I appreciate the original recipes, but never turn my nose at a variation. It’s like a new endeavor and I appreciate trying a new twist. Can’t stand snobby drinkers or bartenders!
S E exactly! We drink cocktails because we want to enjoy it. There’s a reason they call it “happy hour.” Done work, time to unwind, have something nice that we enjoy. Nothing worse than a snobby drinker or bartender. I think to myself, “That’s great, now leave me alone and let me enjoy how I want.” Those arrogant bartenders are the absolute worst. I want to tell them, “You serve me, and not the other way around. I paid for this drink 100%, so make it how I want 100% so I can 100% enjoy it.”
What is the purpose of seeing the chartreuse on fire? Is it just looks out does it change the flavor in any way?
Gotta get that wrath in there!
I’ve had it flamed and the entire flavor profile seems to shift towards a faint caramel, almost like hearing a familiar song in a different key. It’s really nice.
Thoughts on reverse dry shaking?
Dylan Holt Jury is out. Do it if you want I don’t see any benefit to it
What are some great cocktail books to read? I want to start a collection
There are so many, we did a video on a few favorites czcams.com/video/sCFUKrvjJYU/video.html
I cant wait to try this
any specific reason as to why you use Pernod and not Ricard?
Ricard is Pastis and the Pernod we are using is Actual Absinthe called Pernod Absinthe Superieure not the pastis they make.
Love gin cocktails, best spirit for mixing IMO, with tequila being a close second. Drink looks delicious thanks for uploading. Bro you have to add some cardio to your life though, I feel like after mixing 3 cocktails you'd need an oxygen mask, lol
I want to work for a craft cocktail bar in nyc any suggestions?
Unless you have any connections you should just walk in an apply, you'd have to start at the bottom and work up but it's a great way to learn it all. Pick up on other people's good habits.
Tried it without the Chartreuse. Perhaps a bit to much of the Absinthe. It looks and tastes absinthe. Reminds me of Pastis.
You need to make a sangria!!!
Maybe an episode on wine mixes : Sangrías, Spritzers, Calimotxo, etc.
I've become so lazy that I have purchased a battery operated frother and it works great
Im going to LA for a few days with my girlfriend. It would be a pleasure to meet u. Do i need to get a reservation for coles. I heard you guys pride your selfs on being the first french dip spot in LA !
No reservation needed, just come on through. Cole's is indeed the inventor of the french dip
I will be in LA this weekend what days are you working at Cole’s ?
Im at Coles came to say Hello!!! Barbie the bartender told me you dont work saturdays. Tell her i said the Tommy margaritas were great. Im starting my Cinco de mayo early. Lol
I hit link for the Libby footed glass and my jaw hit the floor at the price!
Yeah... but free shipping... 😀
I think the link is for 24 of them!
Yeah I could only find them by the case as opposed to a la carte. I’ll keep looking
@@merkoid im a moron
Wow a modern classic no one's heard of.
Wow
When you got the 2020 hairstyle but it's 2019. Illuminati confirmed.
Where do you work ?
Cole's French Dip in Downtown Los Angeles.
Awsome maybe one day when im in LA. I really enjoy your show bro. Keep it up
Nice but I’m not doing that much work for a sour + for anybody I believe it’s good asf tho
LOL. Maybe you can order it at a bar one day?
Leandro, or do you prefer Lee? This is the first of your older videos I watched with you wearing longer hair. You made a good decision cutting it. The whole shaking cocktails and having your hair wag about is somewhat distracting. Sorry, not trolling, just commenting. Did you ever make an episode where Marius makes an appearance? Oh, and thanks for all the shows you do; you help inspire me to create many different cocktails.
Instead of wasting an egg, could you use some egg whites out of a carton, or would that ruin the drink?
Yes, by all means. I always use pasteurized egg whites out of a carton. No difference in flavor and safer for everybody.
Butane doesnt exit a lit lighter, not in any significant ammount at least. Its the fuel that is being consumed in the fire. Combined with oxygen.
2 C4H10 + 13 O2 → 8 CO2 + 10 H2O
This is what happens chemically when you burn butane. It produces carbon dioxide and water vapor. I guarantee that a match burns much less cleanly.
That being said. You deal mostly with people who are drunk, like me right now or people who are trying to get drunk.
You personally know that othet than getting the mixes right, about 90% of bartending is charisma and personality and thinly veiled bullshitting. Its cool we pay for that shit. Like going to magic show or a palm reader. We KNOW you are equal parts right and full of shit but you mix a drink slicker than snot on a door knob. At the end of the day, thats what i put a dollar in the vase for.
Use your match or use a lighter and spit some serious chemistry at people.
Its gonna work either way man.
i love your educated and compassionate answer; what counts in food and drink experience is the magic one can transmit, through atmosphere, story telling, decorum etc. and quality of course.
I watch htd for the fun and bs while making cocktails because i don’t think you should take food and drinks to serious, should be fun right? I watch leandro to get my shit together and my facts straight. Super interesting material and for someone who enjoys watching and trying youtube cocktail recipes you. Ring the balance to the other offers. Keep bringing these underground geekish but o so g*#%^mn delicious recipes. And every now and the. Collab with greg.😎
That's a lot of work for a cocktail.
It's why I hate making Ramos Fizz. A blender ball in the dry shake should cut that time in half though
So, flair off all the alcohol in the Chartreuse? ... Nah!
The fire seems unnecessary.
First!
In all seriousness, though, I'm a semi-professional bartender and I'm visiting family in LA next week. I'd love to visit your establishment and thank you (or your team, by being a good patron) for how you've helped me up my own game!
2nd
Did you know that you can edit the video until you catch your breath again mr educated bartenderfly?:((
anise....AHH-NISS (as in miss)... not anise as in niece :)
That's not so original, i mean it's just the BITER cocktail + egg white!!
I’m not a big fan of lighting my alcohol on fire, your losing potency while it burns
I would never touch my hair and then touch the ice. Match = sulfur. Work on your shake technique.