what's up guys welcome back to the educated barfly today we're gonna be making the six most iconic cocktails in history so whether you're a home bartender or whether you're an aspiring bartender these are six recipes that you have to master there is a theory and story telling that there are so only seven basic plots in every single story that has ever been written or told has just one version of these seven plots and in cocktailing there is basically a similar theory that there are only six basic cocktails that started the entire universe of cocktails and
I think that everyone should have these things mastered so let's get into it and we'll talk and I'll talk you through each one of these cocktails cocktail number one the whiskey highball so high balls are a family of drinks that basically consists of two ingredients you have your spirit and then you lengthen it with soda water or mineral water um and initially historically speaking the first highballs to emerge where Scotch highballs which emerged sometime around 1894 for high balls to work well especially if you're gonna be adding more ingredients into it or doing some type
of riff on it you really need to understand the way that flavor profiles work so when you do this very simple drink you want to make sure you use very cold soda water or mineral water and obviously you want to use a base that you like today I'm using Springbank 12-year cask strength scotch it is my absolute favorite scotch and since we are making a Scotch highball that's what gonna be doing so the first thing we're gonna do is just two ounces of scotch into a glass then I'm gonna add my ice kind of gingerly
because it's a very slippery and then we're just gonna top that up with soda water I would say approximately four ounces maybe a little bit over that and there you have it my friends the Scotch highball cocktail number two is the old fashioned the old-fashioned is one of the most popular cocktails and for very good reason basically it's build is the definition of the word cocktail the first definition of the word cocktail comes from a May 13th 1806 edition of the Columbian book balance and repository newspaper which defined a cocktail like this a potent concoction
of bitters spirits sugar and water and that's exactly what an old-fashioned is there are a lot of different way to make an old-fashioned and today I'm gonna make you my preferred old-fashioned so here we go first thing we're gonna do is just a few dashes of Angostura bitters into the glass depends on what kind of bitter Dasher you're using so if you're using an bitters like a Japanese bitters - you're gonna want to do a little bit more bitter than you would if you're doing an Angostura bottle then we're gonna just add one cube of
sugar and we're gonna add a little dash of soda we want to add this little dash of soda because the carbonic acid inside the soda is gonna help our sugar to dissolve and then I'm gonna take the blunt end of my stirring spoon and I'm just going to crush it up you don't want to eviscerate it because in my old fashions I really like to have a little grainy texture and that's gonna make sure that the drink evolves over time it's gonna start stiff and it's gonna get a little bit sweeter and a little bit
sweeter and then and that last what I like to say about all flashes is that last sip is just kind of a little pop of sugar and the sugar helps your dopamine release you get very happy and that leads you to your next old-fashion alright that's about does it then what we're gonna do is add two ounces of rye whiskey today I'm using Rittenhouse hundred proof bonded rye I like to use over proof spirits in old fashions especially ride because the spiciness of the Rye really balances out the sugar in the cocktail and then we're
just gonna add our ice we're gonna give it a nice stir now you really don't have to worry about stirring too much especially if you take a piece of ice right out of the fridge of the freezer it's gonna take quite a while for it to chill down properly the great news about an old fashioned is that it's sitting on a rock so it's going to melt and dilute as you drink it anyway so you stir it to you till you think it's good I like to try and get it down to about negative three
Celsius that emits about it and then we're just gonna add an orange peel and just spritz it on top and if you were gonna make a traditional old-fashioned you would just leave it at this but I like to do a little lemon the lemon is a little bit of a sharper flavor the orange is a little bit of a of a sweeter flavor and it just makes a really nice flavor pairing and there it is the old fashioned cocktail number three the martini the martini is one of the most iconic drinks out there and it
is also given birth to some of the most Connick drinks such as the Martinez and Manhattan on its face it's a pretty simple cocktail it's just a two-to-one ratio of dry vermouth and gin but your Jim choice is absolutely important and your vermouth choices Apple absolutely important vermouth is a fortified wine with a proprietary blend of spices so no two vermouths are alike so Dolin vermouth is different from martini is different from wali Pratt it's all very it's all very proprietary so that's going to affect the final product today I'm gonna make for you my
absolute hands-down favorite martini my preferred root martini so well the first thing we're gonna do is just six dashes or seven of orange bitters in this bitters dasher I've put two different orange bitters Regan's and fees a 50/50 mix which is my favorite and then we're gonna do just one ounce of dry vermouth two ounces of plymouth gin and I'm using Doland dry vermouth I really like its flavor profile then we're gonna do we're just gonna add some ice into our tin we're gonna give it a stir wouldn't be a barfly video if I didn't
forget something so I'm just gonna grab my glass stirring this down to temperature is really important because it is in a glass that does not have an ice cube so it is not going to be chilled over time once you pour this you have lit the fuse that it's gonna get it's gonna start getting warm immediately so you want to make sure that you chill it down to temperature all the way down and don't worry about over diluting because if you're using ice that just came out of the freezer you're not gonna somebody in the
comments is actually kind of called me out and asked me if I could remind you guys that when you guys are making these at home you definitely chill your glass I don't chill glasses on educated barfly because I think it's important for you guys to see the actual color of the finished product so that you know you're doing it right but whenever I'm serving a martini to anybody the clap the glass comes out of the freezer or a glass chiller it is chilled and then what we're gonna do is we're just gonna give it a
nice pour into our Nick and Nora and then I'm gonna garnish with an orange twist now you can do a lemon twist you can do an orange twist but for my money the orange twist is is my favorite there it is the martini cocktail number four the daiquiri the mixture of lime rum and sugar has been around almost since rum has been invented and this is a mixture that is so good that wars have been fought over it so let's just get into it the first thing we are gonna do is three quarters of an
ounce of simple syrup one ounce of lime juice choice of rum is really up to you I really like using Florida Conya for year it is just very very clean daiquiri we are doing two ounces by the way just makes for a nice clean daiquiri just together very sharp and cleaned a courage is what I like my daiquiris to taste like we're just gonna add our ice into our big tin at our cocktail we'll give it a shake give a nice double string just give it a nice little lime wheel garnish the most iconic three
ingredient drink the daiquiri the sidecar like the daiquiri evolved out of the sour template but unlike the daiquiri which is a little sharper in flavor the sidecar uses a little bit of liqueur to sort of mellow it out this is a very difficult drink to master it is simple in its creation but but the selection of ingredients is really important so today what I've decided to do is actually go with a Curacao and a cognac that are made by the same maker and really are kind of engineered to complement each other fully first thing we're
going to do is three quarters of an ounce of lemon juice and then we're just going to do 1 teaspoon of simple syrup we're gonna do one ounce of Curacao and then Alison a half of cognac and then we're just gonna add our ice I like to do it the big tin no splashing and give it a shake and then we're just gonna give it a little double string we're just finish it off with an orange twist voila the sidecar cocktail number six the brandy flip lips have been being created since at least the 1600s
and what they initially were was a blend of rum Ale cream sugars and spices basically what would happen is they would build the drink in a large tankard and they would take a hot iron poker and they would put it in the drink and what that would do is heat it obviously but then it would also invert the sugars and/or flip them that's why it's called a flip over time eggs were added to the drink a little note on using raw eggs in cocktails we're all using raw eggs isn't for everybody and anytime you use
a raw ingredient you are assuming a bit of a risk but it is not as unsafe as people think and I have been making raw egg cocktails for 10 years for people and I have never had anyone get sick so I just wanted to let you know that there is a little inherent risk in it but it is very minut the first thing we're gonna do is we're just gonna crack this egg and put it in the tin then we're going to do half an ounce of cane sugar syrup so this is not simple syrup
this is actually different this is made from boiling down cane juice into a syrup is usually made in Martinique we're doing half an ounce and then we're going to be doing three-quarters of an ounce of heavy cream and then 2 ounces of brandy lock our tins and shake it dry to sort of emulsify and froth the interior will be I was gonna say the interior of the cocktail but to emulsify and frost the cocktail now I've taken this ice on I've let it actually sit and temper and the reason why I've done that is because
when you put it in when you put very cold ice into your cocktail it's gonna shatter and I want this to remain one big piece it is very important to shake with a big rock of ice because you get a much better texture so we're just gonna add that in we're gonna shake and even though I didn't hear my ice break apart in there I'm still gonna double strain it as a precaution because you don't want to have little shards of ice in your drink if you have little shards of ice in your drink it's
gonna kind of kill the foam and since we used a full egg the proteins inside the yolk actually inhibit the foam production so you don't get as great foam as you would let's say with just egg white and then we're just gonna finish it off with a little nutmeg and there it is the brandy flip so there you have it the six most iconic cocktails in history and the six cocktails that provided the template for every modern cocktail will come after them go out and master these drinks and you'll have the best foundation for cocktail
making you can have and you will also have a very delicious time doing it I will see you guys next time if you like our channel please hit like and subscribe and if you want to check out patreon and see all the good stuff that we're dropping there go to patreon.com/scishow cated barfly I will see you guys
