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Ice cubs always at the end …

One thing, which is a very common mistake. Always add the ice after the water. Adding the ice with the spirit will cristalise the anethol and completely change the flavour. When one adds the ice before its called a la parisienne because parisians don't know how to drink pastis correctly. (Source, I've lived a long time in the south of france)

amazing

we can also put a syrup with the ricard (mint for a parrot, grenadine for a tomato and orgeat for a Moorish) I don't know if we can make another but I think so (a little violet ricard should be done )

not too sure about Soggy Dollar being the inventor

Anyone else here from Too Scary Didn't Watch? 😂

Which one do you think will blend good with white rum??? Do you think it is a good idea to blend them with rum?

He made a classic daq without using lime cordial.......what a fraud.

my partner and i get wasted on pernod every other weekend - ricard is much harder to find so we have only had it once, but, what concerns me is that on the 70cl bottle it says there are 35 servings.........but we are lucky to get 10 between us

So helpful and informative. Sweet vermouth is a very complicated and complex product. Thank you for the demo. Saves me a lot of expense and tasting!

Had an old fashion with grand marnier and it was fantastic

Nice job. Good information!!

First timer. I carefully watched and listened to the video multiple times. I do agree with @jose-rome837 about additives. The issue: some brands are cutting corners to compete with quality rivals. The early agave harvesting produces an inferior product as agaves take approximately 7 years to reach minimal maturity. That maturity allows the agave to produce the richness, brix level, and complexity that is being robbed by companies harvesting up to 3 years too early. You also stated that the additives are not bad for us AND are ethical. I'm not sure there is 100% certainty that additives don't create a negative bodily impact. If it's man made, one should always exercise caution. Also, as the video was about the surging wave of "additive free (AF)" tequila, I feel these queations need addressed: 1. Why is AF tequila a big deal? 2. Who are the major players behind the AF movement? 3. When did it start, where are we now, and what direction is it going? 4. If additives aren't a big deal, why has there been a major brand refocusing to be additive free? 5. What organizations certify tequila as AF?? 6. What criteria certifies tequila as AF? Perhaps you could do a follow-up (Part 2)? Thanks for your video and your consideration.

Excellent video, with lots of history and great recipes. I tried the Laurino and I really liked this variation. Sweeter, more dense and less alcohol - so a perfect variation for me.

Looking sharp! Never heard of this whiskey! Sure looks refreshing, and I would like to have it for my whiskey tasting night, I have a group of friends and we try all kinds of whiskeys like once a month! Great video, nice seeing you!

Excellent Video 📹 on some of my favorite spirits of all time! ❤

Grand Marnier is Top Notch! My Favorite of the bunch!❤

New Orleans had red absinthe 10 years ago, not sure if they make it out there anymore..

To me personally, Sandeman 10 y/o is superior to 20 y/o. Great video, love your articulate word selection. Joy to watch, definitely picking up a bottle.

Out of all of those absinthes none are the real deal. In my opinion the Jade lines especially 1901 and Terminus Oxygenee are the best followed by Absinthe like Grön opal, Pontissalienne, ALANDIA Époque or Mansinthe. Cheers!

You guys in US are absolutely lucky to have anything above the 100th anniversary edition. I am French and let me tell you it's virtually impossible to get any premium Grand Marnier except if you pay up to 10 times the original price ordering from eastern europe or Switzerland with no guarantee how well it's been preserved from light and temperature variations. I am really sad because I love Grand Marnier more than anything else and I wish I could try anything above the 100th anniv. edition. It's a dream. Hope you've enjoyed every single drop of these amazing products. The 100th anniversary is absolutely wonderful with its tobacco & sweet orange notes, I can't imagine how the above editions taste.

Danny Devito

What about the White Negroni (lillet, gin, suze) which is succulent! Thank you for this masterclass! I hope you drank all these cocktails while you were filming it 😂

Ta noyer le pastaga la !

We tried Cenzon añejo $29.99 at Ralphs and all my friends LOVED IT

Great video! However, additives do matter. They cheapen the product and brands like don julio charge high $$$. Clase Azul etc. products like El Tesoro will always be better because no additives and less expensive for a greater product

so good=, so yummy, so dangerous

Having a bottle of this liquid made people think i was a bartender

I'm developing an italian liquors brand (Limoncello, Arancello, Mandarinetto) in my home country, Argentina. in my state (Santa Fé) around 50% of the population has some italian blood so Limoncello it's a famous liquor for us. It will be a honor for me if you taste my Limoncello one day and review it here!

Yeah right, there is no poison. What about alchohol? 😂

I wouldnt use an Anejo in a margarita. They should be sipped BUT to each his own.

Save the best for last😎

Looks like you have ice in your water? Is absinthe supposed to be served cold?

Look at that, perfection in form and delivery.I have never tried those ingredients and I an so curious to try this,

I've bought Mickey bottles of polish vodka that was way over 40% that's on the label.

I love abasolo and will look for the nixta and make this cocktail

Sippin a crown and ginger ale with some lime juice, jealous of all these crazy crown royals you have lol

LIVIO!!! I bet that Whiskey is amazing!!! That cocktail looks like a nice sip!! I love 2 ingredient sippers!! CHEERS my brother!!

This video is easily the most visually engaging, best edited, with very dynamic shots and leading transitions that keep you on it's host/subject matter of topic. Also deeply within the themes within Futurism to not only question the meta by making 30 minute videos, and then to juxtapose off ones own challenge to make a 3 minute plus one. Let alone make a non-agave drink for Cinco de Mayo. Awesome stuff my friend.

Great video, thanks

Quote from William Gaddis, probably inspired by Leonardo da Vinci. 😉

Great video my friend👍

Good details..thank you sir

Yes, I am!!

I just retired. One of my gifts was a bottle of Macallan 18 Sherry Oak Cast. That's way beyond anything I've ever had. I put it on the top shelf, maybe for a special occasion?

Hello I’m french and i think Pernod it’s the best

what a nice bar, what a shame for the view on the 12 lanes of highway

Funny. I did live in Livorno for a couple of years and never took notice of the Galliano. Of course, I wasn't much into mixed whiskey drinks then as much as I am now. I've recently learned to love Averna in my Black Manhattans and I also have some Cynar sitting in my bar. I also like it neat with a dessert. And to me... the Campari is just nasty. I could never drink that straight. I assume that the Aperol is similar because it looks the same, but I've never tried it to be honest. Incidentally, if you don't like the Fernet Branca, look for the Branca Mente. It's quite an improvement.

NICE.

Awsome. Thanks my man