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Finally got around to the iron ranger A great bold and fruity one 👍

Do you think if i ask for an accommodation to sit behind the bar when im not serving, would that be an auto nope everywhere or just a case by case? I have blood pressure issues but i can talk anyone's ear off and know how to use the tools because my friend trained me like you did your friend haha.

Gin

I am reading it rn and it is so so so amazing! I just have good words for it :) There is so many tips and information. Pd thank you for making this video😊

🔥🔥

Under rated

Does this batch still come out sweet? I like to taste the bourbon with the sweetness right behind it.

Was the simple 1:1 or 2:1?

Thanks for shopping with us.

Love your work, great content and presentation

I’ve definitely used this to pad up me jumping around jobs, learning skills, before I committed for a few years. Like, to make it look like I worked at a place for years. I had solid knowledge by that point.

Love the episode! And you spell Erick correctly 😂

DAFUQ IS THIS BULLSHIT

Came for the recipe. Stayed for Altered Beast in the background. Lol

I can screw up a Jack and Coke, so I'm super stoked to make the Improved Old Fashioned!

Rich simple, 1:1, or something in between?

I finally was able to nab a couple of bottles of seasonal vanilla paste at Trader Joe's! It's been sold out everytime I've visited this past month. Excited to finally give this vanilla syrup recipe a try.

Battletoads and double dragon 2 were my jam ❤ 🕹️

Tried the recipe halved like in the episode. With the ratios used it felt very sweet. Recommend having extra coconut milk to adjust for your taste.

Hey, thanks for these recipes! They look great my sister is a bartender I’m gonna see if I can get her to make me one of these. Lol.

Just a simple question. Can one use Cognac as a substitute when mixing Bailey's Irish Cream? I'm not really a fan of whiskey.

I loved the Mr. Famous drink at Raised by Wolves. I'd love to see how to make that drink!

New subscriber now! Thank you. Thanksgiving 2023 prepping now. Appreciate you

Love this and now we batch ours and it is so much better,easier. Thank you !

Hi. Would you recommend using bourbon for this recipe? Thanks

Knowledge comes from doing... repetitively.

Why white rum and not demerara?

Duuuuude! Lol

You are the GOAT man! I would love to shape my career like you did.

I literally just started my first day as a bar back (with the idea of getting back in the restaurant business in general) and I’m stoked to be able to start gaining some experience and learning new things behind the bar. I’ve always wanted to be a bartender, but always heard it’s hard to get a job for that. I’m super grateful to have this opportunity. I’m a little nervous about the pressure it may come with but aren’t we all? But as I just finished my first 5 hour shift, I’m already at home looking up anything and everything bartending. 😁

If the industry have a shortage they should be honest and willing to work hard. They are most likely to get hired if they are willing to put in the work.

'promo sm' 😇

The bad side of this is you will get a lot of people that don’t take the craft seriously. I guess working with an assortment of people with different passion levels is part of the experience though

I was working at a bar in downtown San Diego, during a high turnaround phase, and we had hired someone who lied on their resume and got through the interview with just raw charisma. However, after he started working a few shifts we could tell he just couldn't hang with the volume, and it especially threw me off when he asked how we make our Last Words. So THEN we investigated and checked his references and he not only lied about everything, he actually just stole someone else's resume and put his name on it.

Ive been making drinks at home for over a year and been getting serious about bartending and finally bartended for a huge family reunion. You have great advice. Im actually surprised there is a shortage on bartenders

I once had a drink that was Vodka fat washed with Blue cheese, olive juice, and saline solution. This was one of those drinks where it didn't sound good, smell good, or taste good....🤮

I can't wait to experiment with the jam I just ordered from Trade Street Jam Co. There's a sour cherry ginger jam in the order that I think would go well with bourbon whiskey (not gonna lose our house with the cost of Japanese whiskey!). What a fun and inspiring video!

Love gin tiki!

Excellent video. The Negroni is definitely on my short list of favorite cocktails (though I guess I'm old school since I prefer it served up with an orange twist). I've never really gotten the White Negroni, but I'll be giving it another try. As for the Chocolate Negroni, this looks really interesting, and I'll definitely be giving it a try when I do a deep dive into Punt e Mes cocktails (when you're making drinks at home, you have to be focused with the ingredients that don't have a long life after opening, or you end up pouring out too much -- I have a mostly-full bottle of vinegar that was Lillet Blanc when I opened it a month or so ago).

thanks for these variants Erick! Always a joy to watch Cocktail Limelight!

Great video , awesome showcase of Negronis!

Awesome video, good sir. I was wondering when you would be back to share cocktail knowledge with us. I know you were busy winning awards, but it's good to make time for us, little guys 😂.

I'd love to see different builds of sazeracs or do a breakdown of various amaros

You heard it here folks: Erick Castro says "there are days when the white Negroni might be better than the regular" 😛

Love a white negroni. Suze is such an interesting liqueur.

Ahhh. I did not realize that Hale Pele in Portland is one of his bars. Now I know why they have the milkshake blenders. Wonderful bar, by the way. I used to go there on occasion when I lived in PDX.

Once you batch it and seal the bottle, does it have to go straight in the fridge or is it safe to place on the shelve for display?

Lemon???

I sadly thought this was gross. I followed the directions to a T. And it was way to hot. I think it needs more simple sugar

Would you recommend orange bitters or even doing a half and half ratio ?