How To Mix Every Cocktail | Method Mastery | Epicurious

[Music] hi my name is Jeff I'm a bartender at Dutch kills in New York City and today I'm gonna show you how to mix every cocktail and buy every cocktail we mean not every cocktail because that would be insane today we're gonna focus on classic cocktails these are the drinks from the 19th and early 20th century that are still popular today these are the basic tools I use when I'm mixing drinks Boston shaker I use them because it gives me a little bit more control they're easier to open and you get a frothy or drink at the end strainers this is a Hawthorne strainer this is a julep strainer this is a fine mesh strainer like to use it for straining out finer shards of ice so you get a really nice smooth shaking cocktail vien bar spoon you need these for stirring your stir drinks also the bar spoon itself is a measurement for small portions jiggers the bartenders measuring cup this is your muddler necessary for mashing to get essential oils out or to dissolve sugar into a drink like an old-fashioned I can't stress this enough good ice is extremely important for making a good cocktail you can have great quality alcohol beautiful fresh juices and then you put a piece of smelly ice from your freezer into a drink and it's just going to taste like your freezer so what I recommend is to pick up a bag of ice from a grocery store before you're making drinks to make nicer ice in a silicone mold at home or if you live in a major city there's an ice company in most places they'll be happy to furnish you with big dense cubes like this old-fashioned to make an old-fashioned we're gonna build it in the glass first to start with white sugar cube three to four good dashes of bitters just a small drop of soda water to help the bitters and sugar cube dissolve when we muddle it whiskey could be bourbon or rye and the most traditional is bourbon it's what I'm using for this ice for an old fashioned I like to use as big of a piece as ice as possible to fit in the glass reduce the surface area between the ice and the rest of the drink so we're slowing down the melting of the ice and we can hold on to our drink for longer and lower that in with the bar spoon so we don't splash everywhere you don't really want to over stern an old fashioned and traditionally this gets the rabbit ears garnish which is a orange and lemon twist so I like to express all the essential oils out of the twist and crisscross this is the old fashioned the classic of classic cocktails when the word cocktail first came about it was really just defined as spirit with water sugar and bitters and those are the primary ingredients in the drink Manhattan first thing you'll need is a chilled pint glass bitters in 1 ounce of sweet vermouth - 2 ounces rye whiskey and as always we're adding all of our spirits before ice starting with the least expensive ingredient first you can use any blunt object to crack ice I'm using the back of a steel modular in this case for a great control you can even just use a tablespoon from your kitchen and now we stir this actually will take a second I've been sing a song in your head something I like to do quick taste and temperature check it's getting cold chilled coupe again every ingredient should be as cold as possible to keep your drink as cold as long as possible this is a looks ardour cherry the kind of bright red maraschino cherries you see in a lot of bars were based on this really really tasty highly recommend finding them to camp for stir drinks I'll use a julep strainer because it fits better into the pint glass this is Manhattan legend has it it was developed at the famous Manhattan Club in the 1870s it's the probably second most popular cocktail right after the old fashioned still to this day whiskey sour to make a whiskey sour we need fresh lemon juice it's probably the single quickest easiest thing you can do to improve the quality of your drinks is using fresh juice whenever possible the simple syrup is equal parts regular white sugar and water dissolved and 2 ounces of whiskey so what makes this whiskey sour traditional is the addition of egg white for a foamy top so for any drink containing an egg white the first step is a dry shake before we actually get to shaken to drink with us this is called the dry shake because it doesn't have any ice in it this is usually when you talk to your customers and then they tell you their problems all right so our first step is complete and see the egg white is already nice and frothy so now we'll add our ice carefully into the chicken drink softer shakes right now I'm cooling down the temperature in the shaker and it's creating a better seal between the two cans now that I filled the shaker is cool enough I can create an airtight seal in the Boston shaker and really go for it use a large chilled coupe for this this is the Hawthorne strainer which fits this kind of shaker best and as a garnish do a little decoration with our Angostura bitters I'm drawing the line through the bitters to make a nice little feathered pattern and this is your traditional whiskey sour I love whiskey sours I also love making the people that have never tried them before because people aren't always into the idea of egg whites at first and then when you hand one to them it they'll taste that it's just ethereal and fluffy and not eggy at all Sazerac start off with a chilled glass shaker white sugar cube we're going to douse this sugar cube with a good amount of patience bitters which is the only bitters that makes us a traditional Sazerac and as we do whenever we have to dissolve a sugar cube we add just a little drop of soda water and now we muddle don't be afraid to really go for it because you do want your sugar to be dissolved take out your aggression two ounces of rye and crack away spoon all the way to the bottom so while the Sazerac sits on ice we're going to give our glass and absinthe rinse let's put absinthe into one of these atomizer bottles so the traditional garnish for Sazerac is a lemon twist some people like to serve the lemon with the drink some people just like to express the essential oils from the lemon and discard the lemon I don't want to make anyone mad so what we do at the bar is put the lemon twist on the inside of the rim that way people have the option of kind of having the twist or no a Sazerac is special because it's one of the first cocktails that used absinthe as a aromatic just to lend a last bit of almost seasoning to the drink whiskey fix we're going to start with equal parts fresh lemon juice and simple syrup two ounces of whiskey bourbon or rye works well for this I'm using bourbon we're just going to do what we call a whip on this drink which is just shaking with a small piece of ice and with this we're just trying to lightly chill down the drink basically until the piece of ice dissolves chill double rocks glass for this we're going to use crushed ice and I recommend going to a fast-food restaurant or a fish market and begging them to give you their crushed ice best for this steel straw I use steel straws because metal jaws are good for the environment but even more so it's also really good for conducting the cold temperature of the drinker the fix gets two garnishes a lemon wedge and a Luxardo cherry and here you are your classic whiskey fix fixes any cocktail that consists of lemon juice simple syrup and a spirit you can also muddle fresh fruit into a fix for seasonality who doesn't love seasons boulevardier as always we're gonna start off with our least expensive ingredients first we have our sweet vermouth Campari which is a must for a boulevardier and bourbon and give this guy a good stir and we'll take a chilled coupe a boulevardier can also be served on the rocks but straight up it is standard and the traditional garnish and arms twist this is one of my favorite cocktails the boulevardier which is often thought of as a cousin to the classic Negroni so they both share sweet vermouth and Campari as to the three base ingredients with a both of RDA it's whiskey instead of gin Presbyterian the Presbyterian is my favorite in a category of drinks called a buck which is a lime juice ginger spirit drink so Moscow Mule Kentucky Mule all examples of bucks so to start 1/2 ounce of lime juice fresh and for maximum ginger flavor we like to use fresh ginger juice Presbyterian is made with rye we're going to whip shake this with a small piece of ice just to get the base mixture chill down slightly I like to add the first bit of soda water into the can that way we get a slight bit of carbonation that helps mix the soda into the drink as you're pouring it out and my secret weapon once again big ice and topped with more soda water and I like to top these with a little crystallized ginger candy just so it gives people a little hint of what they're about to drink this is a Presbyterian the Platonic ideal of a whiskey ginger blinker use a half ounce of grenadine for this Grandin is probably my favorite cocktail syrup it's made from concentrated fresh pomegranate juice sweetened with sugar and to that an ounce of fresh-squeezed grapefruit juice and two ounces of rye what I love about the blinker is that there aren't that many citrusy refreshing drinks that people think about when they think about rye whiskey and this is really one of those one big rock for shaking autumn strainer this is the blinker a shaken rye cocktail originated probably around the mid to late 1940s appears in one of the great cocktail books of all time the fine art of mixing drinks improved whiskey cocktail start off with Peychaud's bitters and just a bar spoon of absinthe 1/2 ounce of Luxardo maraschino this was made available in America in the 19th century and became a very popular sweetener as an alternative to sugar hence the improved whiskey cocktail as opposed to an old-fashioned witch just to use white sugar and this drink gets a lot of ride big rock I'm trying to just get a little bit of ice down so that it fits in the taper bottom of the glass and just like with the old fashioned you don't need to over stir this drink and a nice lemon twist through this guy this is the improved whiskey cocktail this whiskey cocktail thinks it's better than other whiskey cocktails and it's right Monte Carlo we'll start with Angostura bitters as so many old-fashioned variations do instead of sugar this gets a herbal and slightly sweetened kick from Benedictine the cure this is a drink bartenders love to make because it has three ingredients in it it's very fast and very good this is rye whiskey big rock in glass so the herbal qualities of the Benedictine go really nicely with a lemon twist though one of the most popular riffs on an old fashioned the delightful Monte Carlo named after a brave man and Carlo who climbed the mountain I'm kidding it's named after the city of Monte Carlo mint julep first things first we need a lot of mint for a mint julep so what I do is use the bottom leaves off of a sprig of mint save the tops for garnish and I'm gonna put about maybe 15 or 16 nice fresh mint leaves into the bottom of the glass so the mint julep it's sweetened with a little bit of sugar to start the abrasion process going to get those mint oils out and then a little bit of simple syrup to provide the rest of the necessary sweetness so I'm using like the muddle ER here I don't want an over muddle to drink either but just get it crushed up enough and while I'm doing this I'm also spreading the mint around the inside of the glass as well two and a half ounces of bourbon if you please I'm gonna fill this julep tin up about two-thirds of the way with crushed ice so we're gonna swim a little drink which is just to lightly combine a drink on crushed ice it gets that crushed ice a little further down into the glass making room for more add our straw in now just much easier than if you do it after all the ice is in there and we take the prettiest looking mint we have like to lightly tap the mint against by hand to just get the aromas coming out of the mint leaves give a nice mint flourish though I don't know when this tradition began it is a really nice addition to a mint julep to finish it off with a slight drizzle of Jamaican rum and there's a mint julep the official cocktail of the Kentucky Derby legally speaking if you say the phrase I do declare you're supposed to be holding a mint julep martini chilled pint glass more than anything else you want a cold martini standard martini spec is one ounce removed to two ounces gin I'd like to go with a London Dry Gin and now we're adding some dense ice all the way up to the top of ice chilled coupe glass for our very cold martini julep strainer crystal clear and very cold there are two common garnishes for a martini it could either be olives or a lemon twist this is a gin martini with a twist obviously one of the most beloved classic drinks of all time and one of the ones that spawn the most variations this one is the standard Martinez again in a chilled pint glass start off with orange bitters so traditionally this drink calls for equal parts sweet vermouth and old Tom gin and you'll notice that it is not clear like most gin that's because either the gin has been aged in a barrel or has had multiple at it to it and to that's an ice cracked ice there are fights over how to garnish this drink in this case the fight is lemon or orange twist this is the Martinez it's often thought of as the predecessor to the martini biggest difference between the two is that this is made with sweet vermouth instead of dry vermouth gimlet gimlets were traditionally made with Rose's lime juice but we like them with fresh lime juice Newsday's 3/4 ounces of simple syrup and our standard two ounces of gin this one has a bit more of a peppery citrusy finish to it we've got our chilled coupe and a nice big rock for shaker I'll use to strainers both the Hawthorne strainer and a fine mesh strainer to get those last bits of ice and that is a gimlet one of the oldest simplest and most refreshing gin cocktails gin Rickey 3 very simple fresh ingredients just gin simple syrup and lime juice so a Rickey is essentially a gimlet but wood soda added served on ice and there's your gin Rickey it's just a simple refreshing fizzy gin cocktail Negroni classic Negroni is just equal parts sweet vermouth from turn if at all possible London Dry Gin and compartir nice large rock orange twist for this guy that's a new groaning classic Italian cocktail one of the most refreshing things you could possibly drink Corp survivor number two it's an equal parts drink equal parts lemon triple sec Lily Blanc and Jim forgive our chilled coupe a nice rinse of absinthe and finish that off with a generous lemon twist this is the corpse Reviver number two a classic refreshing gin drink invented by Harry Craddock at the Savoy Hotel and London Aviation number one as for why it's the number one there is also a number two which doesn't contain the trademark ingredient of creme de viola come to Violette is a liqueur made from the violet flower but it isn't always available and when it became scarce the number two was invented gen echoing the presence of maraschino liqueur in the drink for also adding a chariot to the bottom the weird and wonderful aviation number one if you ever see creme de Violette and someone's bar and wonder what it's used for this is it Tom Collins we use equal parts lemon and sugar two ounces of our old Tom gin and we went a little bit soda into the can and the classic garnish is a starter cherry and a beautiful orange wedge this is a Tom Collins similar to a gin Rickey except this is made with lemon juice instead of lime Ramos Gin Fizz for this our citrus is a split base of lemon juice and lime and for added complexity we also use a couple of drops of orange flower water simple syrup so what makes a Ramos Gin Fizz special is the meringue that forms from this drink and what makes the meringue extra fluffy as opposed to other egg white drinks is the addition of heavy cream 2 ounces of origin egg white for a foamy top and it gets a particularly hard dry shake because we're really starting that meringue right now I wouldn't be doing this for a while so let's talk more about the Ramos Gin Fizz required so much work that initially this used to be a multi-person operation where one waiter would then hand this drink to another waiter and then hand the strings to another waiter as they were going along all right well this is great we already have the beginning of our meringue forming down here now carefully drop our nice big shaking rock so you can see that our nice meringue is starting to form we're gonna stick it into the freezer and let that set and we're back it's solidified a little bit from sitting in the freezer if you're a good bartender you stick your straw in and it should not move I guess I'm a good bartender take the fizzy estelle tur you possibly can and pour it down the straw and that is your Ramos Gin Fizz pretty much universally agreed upon as the hardest most work intensive drink to make from the great city of New Orleans bramble a bramble is a variation on the fix so it's a crushed ice drink with lemon and sugar and spirit and before we add the spirit in so there isn't too much liquid in the glass we're gonna muddle some berries in there right now and just try to make sure that you crush each one now we can add our 2 ounce pour of Jim we're going to give this a little dry shake to incorporate that gin straight into a chilled double rocks glass so I'm gonna fill this up about two-thirds of the way with crushed ice they know we're drinking this is a bramble a dangerously easy to drink gin number with citrus and fresh brewed 20th century this drink is a weird one and I like it it has lemon and chocolate in it and it is very good trust me creme de cacao if you can spring a few extra dollars for the good stuff on this it makes a huge difference and a little goes a long way I'll have this forever your Cinco key americano which is aromatized fortified wine yeah just your classic lemon wine chocolate gym cocktail but for some reason it really works because we use both creme de cacao and this fortified wine this gets less than the usual two ounce pour of generally gets one and a half and with this drink we also finish it with a lemon twist although most bars like to express the oils out of this lemon twist and then discarded this is a 20th century a uniquely flavored lemony chocolaty gin drink invented in 1930 which is in the 20th century bee's knees I love the bee's knees because it's sweetened with honey instead of sugar and it actually is the drink I make the most for friends when I'm scrounging around their kitchen looking for ingredients I can use for a cocktail I use a honey syrup which is really just honey that's slightly thinned out with a little bit of hot water making it easier to pour and two ounces of gin this is the bee's knees one of the things I love about honey cocktails is that it creates a really nice foam on the top last word so in this case we're using equal parts fresh lime juice maraschino liqueur gin and green chartreuse which is very strong stuff so this drink is one of those bartender drinks that bartenders really love I think the last word is disgusting everybody else loves this drink with me I'm the crazy one and it's my job to please what a great order last word nice drink and garnished with a cherry the delicious the most people last word vodka martini a Stannah martini always calls for dry vermouth and either gin or vodka modern tastes for vodka martinis usually mean as dry as possible I'm going to go with just the drop although often it could be none at all and because the cocktail is usually about three ounces in total with a vodka martini usually get a slightly heavier pour than the usual two ounces of course the most popular variation of the vodka martini would be the dirty martini which involves olive Brian added into it which is great if you like sea water I'm gonna give this guy a good stir this should really feel pretty much frozen as with any vodka martini it could be served with either olives or a lemon twist this is a vodka martini I feel like I'm at a business Power Lunch just looking at it Moscow Mule so just like other drinks in the Buc family I'll have lime juice and our fresh ginger syrup and two ounces of vodka normally this is when you would take out the Moscow Mule mug but I am going to not use the mug for this because in my mind it leads to just a kind of diluted to drink so I'm gonna make this the way that I make all my other tall columns drinks in a tall glass with a nice big piece of ice so that you can enjoy the thing for a while and soda and that's a Moscow Mule bonus if you float bitters on top of a Moscow Mule that is now a headless horseman and it is delicious Vesper I'm going to go with our cookie americano the original recipe called for a product called chena lolei but it's not made anymore and this is kind of the closest thing that we've got vodka engine Vesper with James Bond's girlfriend spoiler alert things didn't end well for Vesper and unlike martinis where there's an option between olives and lemons there is no debate here this gets a lemon this is the Vesper famously invented by Ian Fleming the creator of James Bond James Bond got me into bartending so this drink has a little extra meaning for me margarita obviously margarita is one of the most popular cocktails in the world there are so many different ways that it can be made it can be shaken it can be served down on the rocks straight up so for me it's just lime juice triple sec and silver tequila the unaged variety of tequila and as for glassware I'm going to rim this glass one big rock margarita is probably one of the most popular drinks in the world it is the national drink of Mexico I like mine with rocks and salt Paloma so this drink is made with tequila and grapefruit soda but I'm gonna do ours with fresh grapefruit and lime juice so this is my spin on a drink that's usually made with prepackaged drink liquid sugar 2 ounces took quietly shake that guy an hour cracked ice add a little soda to that can I add a tiny bit of salt to the top which will kind of season that drink and for a welcome dose of bitterness a long grapefruit twist this is a Paloma tequila grapefruit easy to drink a lot of them Mexican firing squad special equal parts lime and grenadine and a few healthy dashes of Angostura forms the flavor base for this standard two ounces of tequila this drink has a kind of politically incorrect sounding name but it was invented in Mexico so we're going with it soda in the can and an orange twist to run the length of the glass this is a Mexican firing squad special daiquiri daiquiri couldn't be simpler it's just three ingredients lime juice simple syrup two ounces of white rum we're gonna double strain this guy for clarity this is a daiquiri or a daiquiri natural just rum lime and sugar it's pretty much holy to bartenders Hemingway daiquiri out of many daiquiri variations this is one of the more popular ones it stood the test of time it is sweetened with mass unit look here and also has the addition of grapefruit juice this is a Hemingway daiquiri Hemingway was famous for not liking sugar in his drinks so this one is named after him for the lack of sugar dark and stormy we're using our standard buck speck of lime juice and fresh ginger syrup Bermuda rum this is a dark and stormy I just really like this drink the dark and stormy is the national drink of Bermuda and it is always made with Gosling's rum diffident cousins and in dark and stormy my tie here's how you make em I attack this is poor job it's a almond scented syrup used in a variety of tiki drinks little goes a long way here dry carousel which is one of many different kinds of orange liqueur is used in classic cocktails rum Agricole which is made from fermented cane syrup and has a really nice funkiness to it just a quick whip release those aromas I like putting that mint right next to the straw so that when you bring it to your mouth you get the aroma coming right at you and we finish this off with a drizzle of our strong funky Jamaican rum this is a mai tai the sexy granddad of all tiki drinks mojito when making a mojito we're going to need a lot of fresh mint we have a nice chunky Demerara sugar cube here and before we add the spirit just so there isn't too much liquid in the shaker we muddle 2 ounces of silver rum really not trying to add a lot of froth or anything to the drink right now just to get it combined and into a chilled double rocks glass crushed ice the top in our mint a little smack this is a mojito the national drink of Cuba one of the simplest most delicious drinks there is just rum lime sugar and mint Hotel nasty now special probably my single favorite rum drink if I had to pick this is kind of a pineapple version of a daiquiri but instead of using sugar to sweeten we use apricot brandy if at all possible use fresh pineapple juice for this last but not least this gets just a bar spoon of cane syrup this gives just a hint of depth and 2 ounces of aged rum and to finish just a dash of Angostura bitters the feather across the top this is a hotel nacional special invented at the Hotel Nacional in Cuba highly recommend trying this one if you haven't sidecar another great simple three ingredient cocktail lemon juice Cointreau and cognac for this we are going to be going with a dry version of the cocktail the no sugar version and we will finish this guy off with a lemon twist the sidecar is an undisputed classic a wonderful sharp citrusy brandy cocktail French 75 let's start off with a 1/2 ounce each of lemon juice and simple syrup technically a French 75k made with gin or cognac but for today's purposes we're going with the cognac version and what makes a French 75 a French 75 champagne yeah quick tip like to hold on to the metal tree when you're taking this and last but not least the lemon twist this is a French 75 which sounds like a beautiful elegant name but it's actually named for a military Canon because it feels like you got hit by one when you drink one Brandy Alexander you only need three things when making a Brandy Alexander brandy cream and creme de cacao this is a Brandy Alexander intelligent decadent but surprisingly balanced just a nice creamy delicious brandy drink view correct start off with a small amount of our monk made Benedictine herbal liqueur and since the Vieux Carre a is a kind of Manhattan variation it wouldn't be complete without sweet vermouth and bitters rye whiskey and of course cognac big piece of ice finished with a lemon twist or an orange depending on your bartender since I'm here on you're on the other side of the screen and can't say anything I'm doing lemon this is a view Caray another New Orleans classic pink lady so in making a pink lady we'll start by cracking an egg into our large shaker apart from everything else we're gonna be mixing fresh lemon juice nice tart pomegranate e grenadine and as for the hard stuff the pink lady gets a split base of gin and apple brandy also known as Applejack this is a pink lady all too often forgotten but a true classic Delmonico Angostura bitters do half ounce each of dry and sweet vermouth and for the hard stuff we have a split base of London Dry Gin and French cognac all the way up to the top and the del Monico cocktail of course was invented at Delmonico's one of the oldest restaurants in country nice swath of lemon the del Monico cocktail New York's finest Jack rose to make a Jack rose you just need three things fresh lime juice incredible edible of grenadine and our Apple the Jack rose fYI is the perfect drink for Thanksgiving dinner simple refreshing tart delicious born in New Jersey bonus drink if you add our absent Prince to a jack Rose that's an American Clipper Aperol spritz there are a million ways to make a napa rel spritz but this is the classic two ounces of a per all three ounces of Brut Prosecco your fist Seltzer and the traditional garnish would be just a wedge of orange an orange twist to get a little extra orange flavor into the drink then I throw it out and don't tell anybody it did it the Aperol spritz you can do it a million different ways but this is the classic americano traditionally built in the glass that it's drunk from so we're gonna start this on ice showcasing our booth from two Rin just like with the Negroni and Campari topping with soda and this can be garnished with either an orange wedge or of nice orange twist this is an Americano it's the predecessor to the Negroni champagne cocktail heavily douse this white sugar cube in Angostura bitters in Casablanca they drink champagne cocktails constantly if you were to drink a champagne cocktail every time they drink one in Casablanca you'd be dead this is a champagne cocktail which dates back all the way to the mid 19th century bamboo to make a bamboo we need two kinds of bitters Angostura and a smaller amount of orange bitters and for this we're using equal parts dry vermouth and Fino sherry delicious fortified wine I don't know who made this up but if you're having a little bamboo like a bamboo shooter you can call that a bamboo Durr a delicious low alcohol cocktail meeting back to late 19th century Japan pisco sour we use just a split base of the lemon and lime the reason is simple that in Peru and Chile the citrus fruit which they really would just call them on their has a taste that's kind of right in the middle of the lemons and limes that we get here simple syrup pisco which is technically in the brandy family but it's just really its own thing and the neg white now traditionally a pisco sour can be topped with either three dots of Angostura bitters or grated cinnamon I like to be both just because I like the flavor that each one of them less this is a pisco sour the national drink of both Chile and Peru both countries claimed to have created this drink I choose not to get involved in that fight caipirinha for a caipirinha we're going to muddle a fresh lime into the drink in with our lime wedges I'm going to add our friend the sugar cube that we use for most of our muddling applications as well as some simple syrup and before we add the base spirit Lamont and two ounces of Casa Casa is a fermented sugar cane product and with the caipirinha we really don't want to over shake the drink you just need to give it maybe good ten shake yourself this is a caipirinha the national drink of Brazil it uses fresh lime muddled into the drink which gives it a really nice zesty flavor what I love about classic cocktails is the rich tradition and history behind each one of these recipes every country has their own spirit that they're proud of so you can really kind of have around the world experience when you're trying out classic cocktails so whether you're trying to mix these cocktails at home or if you're just going to a good cocktail bar I'd recommend ordering one of these classics maybe try one you haven't had before and get to the history of it all Cheers [Music]

Channel: Epicurious

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Keywords: cocktails, how to mix a cocktail, bartender faq, make cocktails, homemade cocktail, cocktail at home, professional cocktail, cocktail recipes, expert bartender, mix a cocktail, cocktail walkthrough, home bartender, best cocktail, perfect cocktail, method mastery, epicurious method mastery, expert cocktail, whiskey cocktail, vodka cocktail, gin cocktail, tequila cocktail, bourbon cocktail, rye cocktail, mix every cocktail, mix any cocktail, #stayhome, #withme, epicurious

Id: b0IuTL3Z-kk

Length: 36min 59sec (2219 seconds)

Published: Mon Mar 23 2020

Reddit Comments

[u/purplerox9]

Its says every but means classic cocktails. I now have a list when i want to try something new. The caipirinha is a favorite of mine

[u/bleepblopbl0rp]

Every Drink

I didn't see whiskey milk in there