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
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
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.
Chers!
Best regards from argentina to all
Federico Cuco
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
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.
Congratulations.
I got your book and find it fantastic,
Thank you very much for sharing your wisdom with us.
Greetings from Argentina
Kathy,
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
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
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
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
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.
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
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
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
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
Robert;
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
Tony, thank you very much for your advice.
I'll try an old fashioned made with cachaca Anisio Santiago.
And to prepare a "festa cocktail" one of the cheap Cacha
Latest
Comments
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
recently ordered a bottle, I hope Argentina customs let it go. I have really wanted to try it
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
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. Chers! Best regards from argentina to all Federico Cuco
Hello Mr Boudreau, this cocktail is amaizing, i'll put on my bar blackboard this week. Best regards from Argentina. Fede Cuco
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
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. Congratulations. I got your book and find it fantastic, Thank you very much for sharing your wisdom with us. Greetings from Argentina
Kathy, 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
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
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
Very good episode, I got a great desire to know that Scotch. Best regards from Argentina
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
truly amazing, thank you very much for the recipe. Greetings from South America Federico
Excelente Maestro!
Thank you very much for uploading this interview to the website. Best regards Federico Cuco
Robert, Your interview of the bourbon makers was amazing and helpful. Thank you. Federico Buenos Aires Argentina
Excelente chapter. I like this old glass (I think you have the best glasses). This cocktail is amaizing.
Thanks again Professor.
:) Excellent chapter Robert.
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.
Thanks Robert!
Do you prefer this cocktail with aromatic bitters or orange bitters?
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
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
Gracias Jeffrey!
Robert, thanks for the explanation. always a pleasure to be able to hear your advice master. A greeting from Argentina
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
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
Robert; 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
Tony, thank you very much for your advice. I'll try an old fashioned made with cachaca Anisio Santiago. And to prepare a "festa cocktail" one of the cheap Cacha