Federico Cuco

since July 2009
website http://elkankuko.blogspot.com
job Bartender


Apricot Lady Cocktail 4 Jun 2014
10:22 pm

this cocktail is great! I’ll put it on my blackboard this week

How to Not [email protected]%& Up a Daiquiri 30 Jul 2012
5:02 pm

Jeff , I do not know if you say this in English, me saco el chapeau (I take my hat).
Unfortunately here in South America many bad cantineros, do not understand the beauty of a well-made daiquiri.

I follow your blog for years and I consider you one of my teachers,

I look forward to more videos

Fede Cuco

Interview with Tom Bulleit of Bulleit Bourbon 19 Oct 2011
7:59 am

recently ordered a bottle, I hope Argentina customs let it go.
I have really wanted to try it

Unusual Negroni Cocktail 15 Nov 2011
3:46 am

It is true that this technique survived in BOADAS Barcelona, but at least in South America was called “a la Cubana” that mean Cuban style, or Cuba way.
Mr Boadas, learned his trade as a barman in Cuba. In the” El Floridita” the owner’s Constantino Ribailagua was Catalan, like Miguel Boadas.
Miguel opened his bar in Barcelona ,in the image of the Cuban bar where he learned his craft.
At least in my country, Argentina.
This technique survived until the 70’s. The old bartenders used to use in the summer to make it very cold drinks, but with less water than a shaken cocktail.
The video is very cute, and I’ll put this recipe on my blackboard tonight.
Will notify Of course, the cocktail is a creation of Miss Charlotte Voisey.

Best regards from the far south

Vesper Cocktail 23 Apr 2011
1:08 pm

Thanks Mike S. for the Explanation.
I’ll try ton find a bottle of Cocchi Americano .
But I think that bottle like many other is not available in my part of the work.
Best regards from argentina to all

Federico Cuco

Denny Triangle Cocktail 23 Apr 2011
1:00 pm

Hello Mr Boudreau, this cocktail is amaizing, i’ll put on my bar blackboard this week.
Best regards from Argentina.

Fede Cuco

Holiday Stinger Cocktail 24 Dec 2010
6:47 am

perhaps a mistake of the old bartender from Argentina,
But here is always cocktail made with crème de menthe green.
It is also a reality that never saw a bottle of creme de menthe from another class (white or transparent). I my city.
Many serve this cocktail over crushed ice here “frappe"in the same way you usually drink, mint liqueur in argentina.
I’ll try one soon thank you very much

Manhattan Cocktail - Stirred vs. Shaken 24 Dec 2010
6:35 am

Here in Argentina, no one asks for a Manhattan shaken,
I guess maybe some people prefer them shaken, shaken because it is easier to drink.
In my expierence Only Amreican tourists drink this kind of cocktails shaken.
But everyone has their tastes-
I prefer my Manhattan stirred with vermotuh Cinzano.
By the way Robert, your technique to stirr improved much since the first videos I saw here.
I got your book and find it fantastic,
Thank you very much for sharing your wisdom with us.
Greetings from Argentina

Dubious Manhattan 24 Dec 2010
6:18 am

very good this variation of the Manhattan cocktail recipe.
It was a bit difficult to get the “luster dust”.
But it got, so that Christmas Eve, my family will drink this cocktail.
Thank you very much.
Greetings from the far south.
Federico, from Buenos Aires

Bijou Cocktail 7 Dec 2010
7:45 am

I have that cocktail on my menu!
When I was Barback, the head bartender, taught me this recipe.
My first job in a bar was in a golf club, so were preparing several, old drinks.
Thanks for spreading the good cocktail always Mr. Robert.
Greetings from Argentina.

Bijou cocktail recipe, is present in many South American books, the first half of the 20.
El cocktelero argentino(1921)  by Sociedad de Cockteleros

Manual del barman (1924) by Antonio Fernandez

the book of Antonio, says that the cocktail is 3 gems.
Diamonds (gin)
Emerald (green Chartreuse)
Ruby (vermouth torino)
Antonio was the first bartender to found a school in my country

Gretting from argentina

Vermouth in Cocktails - The Golden Ratio 31 Jul 2012
7:04 am

Very good episode, what you call the golden ratio, the old bartenders here in South America they call it the classic balance.

I always learn a lot by watching your videos sir.

Best regards from the Rio de la Plata

Tales of the Cocktail 2010 - Episode One 6 Aug 2010
12:41 pm

Very good episode, I got a great desire to know that Scotch.
Best regards from Argentina

Income Tax Cocktail 17 Apr 2010
5:00 am

Robert, This cocktail is delicious.
Yesterday I prepare this cocktail in a party, in which we celebrate the DIA DEL BARMAN(bartender’s day), celebrated in my country, Argentina, April 15
Thanks for the recipe

Baby Shower Cocktails 2 Apr 2010
7:19 pm

truly amazing, thank you very much for the recipe.
Greetings from South America

Margarita Cocktail 23 Feb 2010
6:13 am

Excelente Maestro!

Doug Fir Sparkletini with Kathy Casey 22 Dec 2009
6:18 am

Thank you very much for uploading this interview to the website.
Best regards

Federico Cuco

Interview with Bill Samuels Jr. of Maker's Mark 3 Sep 2009
6:35 am

Your interview of the bourbon makers was amazing and helpful. Thank you.
Buenos Aires Argentina

Bourbon Crusta Cocktail 31 Aug 2009
6:33 am

Excelente chapter.
I like this old glass (I think you have the best glasses).
This cocktail is amaizing.

Manhattan Cocktail 25 Aug 2009
7:11 am

Thanks again Professor.

Pisco Sour Cocktail 24 Aug 2009
6:59 am

Excellent chapter Robert.

Sidecar Cocktail 18 Aug 2009
6:49 am

Contrieau and French brandy or Congnac are the way to the real Side Car.  When I started to work as a bartender, my first teacher said “Federico, you have to use Cointreau or Grand Marnier to prepare the classic cocktails, because using cheap Triple Sec ruins/destroys cocktails”.  The other thing this old man taught me was the difference between a good cocktail and a bad cocktail is only a lazy bartender.  Fresh lemon, orange and lime juices aren’t that hard to make, but they’re difficult to find in a regular bar.

Rob Roy Cocktail 3 Aug 2009
5:57 pm

Thanks Robert!

Rob Roy Cocktail 27 Jul 2009
2:34 pm

Do you prefer this cocktail with aromatic bitters or orange bitters?

How to Make a Martini 1 Jun 2010
5:56 pm

your way to serve a Martini cocktail, it seems great.
Thank you very much for sharing your knowledge.

Federico, I’m a bartender in Buenos Aires. Argentina

Saratoga Cocktail 4 Aug 2009
9:41 am

I hadn`t tried a Saratoga before , I found the cocktail Delicious.
Thank You Ever soo Much Robert.
I’ll add The Saratoga to the blackboard of my bar tonight.
I hope My costumers like it.

Thanks again,

Federico Cuco
788 FoodBar Buenos Aires

Saratoga Cocktail 4 Apr 2010
6:02 am

Gracias Jeffrey!

How to Serve Absinthe 30 Sep 2010
6:25 am

Robert, thanks for the explanation.
always a pleasure to be able to hear your advice master.
A greeting from Argentina

How to Serve Absinthe 29 Sep 2010
7:47 am

Jamie, thank you very much for the explanation. I have a question.
What are the absinthes that should serve with sugar?
Greetings from Argentina.
Federico Cuco

Old Cuban Cocktail 5 Aug 2010
8:21 am

This cocktail is delicious.
This week I put on my blackboard.
And customers are in love with this drink.
Your friend Audrey Saunders is a genius.
Robert thank you very much for sharing your concoimientos, since I see your program I feel a lot better bartender.
Best regards from the Rio de la Plata

Festa Cocktail 11 Jun 2010
12:47 pm

Teacher thank you very much for sharing this recipe with us.
The cocktail looks delicious, I hope to try it soon, I hope that one friend brings a bottle of Domaine de Canton ginger liquer.
the next time he travels to Argentina
Boca Loca Cacha