☀️🍹Is it SUMMER YET? Get a Jump Start and make these this weekend! (Fresh Summer Drinks)

Today on the show, we are going to be doing a bunch of summer cocktails. It is getting hot again, and I want to help you guys be the stars of your pool parties and your barbecues. My name is Leandro D. Monriva, and this is The Educated Barfly. Honestly, I would rather replace him with a Barchesian than to hear him complain. The bloke radiates so much negative energy, I would rather have a machine make me a drink. Let's get into making the cocktail. Today's video sponsor is Geology, which is a men's skincare line. And I don't know about you guys, but I think that most men are pretty lazy about their skincare. I had noticed that just doing this job with Marius, not only is it very draining and straining, but it also is a lot of long hours. And I noticed that I would be going to bed pretty late sometimes, getting up really early in the morning, not getting enough sleep. And although those are issues in and of themselves, my skin was starting to suffer. And I realized that I had no routine. Luckily, Geology stepped in and hooked me up with some easy to use products. So what we have here is just like a face wash. You get a couple bottles of that. Nice little moisturizing cream. We got an under eye cream. And then we have our repairing night cream as well. Geology gives you personalized recommendations. You go to their website, you fill out a quiz, and then they build a skincare routine based on the issues that you told them that you have. Bada bing, bada boom. You get your stuff in the mail. You use them. You feel great. You feel wonderful. You look amazing, just like me. You can also go to their Discord community, the Geology Galaxy Discord community for more tips and tricks and giveaways. So go to geology.com, that's G-E-O-L-O-G-I-E.com, and save 70% on your first 30 days. The first cocktail that we're doing today is a whiskey peach smash from Dale DeGroff, Mr. King Cocktail himself. He is not getting enough play on this channel, and so we're doing some more. Not to mention that this drink is the perfect drink to kick off our summer cocktail playlist. So first thing we're going to do is grab our tin and a few mint leaves here. We're going to do, you know, four big mint leaves. Then we're going to take a lemon, we're going to cut it in half, and then we're going to cut these into four. So we're going to add three peach slices into our tin. And then we're going to put these guys, you know, kind of peel side down into the tin as well. Three quarters of an ounce of simple syrup. You want to make sure to put the mint leaves on the bottom so that they don't get shredded because then you'll release chlorophyll and all those vegetable flavor profiles into your tin which you do not want. Want to make sure to give those lemons a good muddle as well to extract the oil out of the peel. Two ounces of bourbon. We're going to add in our ice. Put all the ingredients in the shaker and give it a shake. This is a cocktail we're going to double strain because it has a lot of stuff in it that we not want into the cocktail. Now we're going to prepare a mint sprig for garnish like so. We want to have a big bushy mint sprig because you want to get all those aromatics in your nose. Give it a slappy poo. Give it a crushy pants like so. Stick it in there and then we're going to garnish with peach slice. Let's go to taste. This is so vibrant in flavor. It's you got the lemon and you probably extracted about an ounce of lemon juice. So you get all that tartness and what's really nice is because we extracted the oil from the peel, it's got this really vibrant lemony flavor. You also get the peach as well and it's kind of thicker because a little bit of that peach puree kind of came through. Even though we double strained most of it out, it came through a little bit. And then you have the balance from the sugar as well and then the whiskey is kind of bringing it all together. A very refreshing summer drink. There it is, the Whiskey Peach Smash. The next cocktail up is called a Bird of Paradise. It's from a tropical bar in Anaheim, California called Strongwater created by bartender Lynette LeLim. All right. So first thing we're going to do is grab our tin and we're going to add one strawberry. The recipe calls for three slices of a hothouse cucumber, although this cucumber was kind of small. So I'm going to put in four. I'll put in four. Quarter of an ounce of lime juice. One full ounce of pineapple juice. One dash peach bitters. Half an ounce of simple syrup and two ounces of your favorite vodka. I'm going to give this all a nice muddle. So first, we're going to prep our glass with some pebble ice like so. And we're going to add some ice cubes into our tin. Strain over our pebble ice. I'm going to take a strawberry, lay it out like that. Oh yeah. Oh man, that's really good. So you get that little bit of bitterness along with that very vibrant peach flavor. We use the Fee Brothers peach, which is just like the distilled essence of peach with a little bit of bitterness on it. It's really nice. Obviously, you taste the strawberry in there and I will say that the riper the strawberry, the more flavor you're going to get from it. And then you get that very nice distinct kind of cucumber vibe. The vodka is just bringing the alcohol to it and everything's just nicely balanced. It's a really nice tropical drink that doesn't feature any rum, which is kind of awesome. So there it is, the bird of paradise. Next cocktail up is called a Scorpion, which is a single-serve version of the Scorpion Bowl, which was made famous by trader Vic Bergeron. First thing we're going to do is grab our little Tinsky Pooh here. And we're going to give it a half an ounce of lemon juice. And then we're going to do a scant one ounce. That means like just under an ounce of orange juice. Half an ounce of simple syrup. Quarter of an ounce of Orgea. I'm going to do another scant one ounce of cognac. And then this is another scant one ounce of light rum. We are using Havana Club today. I'm going to do a little Scotia Pebble. Give it a nice whip shake. And then we're just going to dump that into our glass like so. Fill up with ice. We're just going to add a pineapple wedge and a couple of pineapple. All right, let's give it a taste. Delightfully tropical. Right off the bat, you're getting a good amount of acid from lemon juice. You're balancing that out with a simple syrup. And then obviously, you get a lot of orange juice. You have an ounce of orange juice in here as well. You're also getting a little bit of the nuttiness of the Orgea, which is an almond syrup. And that little bit of nuttiness is kind of creating a little bit of complexity. And then, of course, you get the cognac. You get a lot of those barrel notes just kind of rounding everything out. It's a very nicely balanced drink. It's not too sweet, but it's sweet enough. It's tropical without having pineapple or anything in it. And it's just nice. So there it is, the Scorpion. The Green Swizzle is a cocktail that was created in the 1890s. And it was popular from 1890 up through the 1930s at the Grand Hotels of the Caribbean. Basically, when the British started colonizing the Caribbean, they put in these Grand Hotels. And this was a very popular drink there. Half an ounce of lime juice. It says one dash of creme de menthe. This is like, I'm assuming, where the green comes in. I'm just going to pour a little Dribble Drabble in here and go boop! One ounce of Velvet Falernum. Half an ounce of Jamaican Overproof Rum. We're using Ray and Nephew. An ounce and a half of white rum. Give it a nice whip shake. Now we're just going to dump it into our Collins. Fill it up with Pebble Ice. Nice big bushy mint. Give it a Crushy Pants. Bit of Slappy Poo. Drop it in your cocktail like so. It's like a jade green. It's nice. All right. Ooh, punchy! So it's got Velvet Falernum, which has a rum base usually. It's a bit sweet, but it's not overly sweet. You get the tartness from the lime juice. It has a very green flavor to it. You get that mint from the creme de menthe. You also get that heat and also those nice, you know, kind of tropical flavors from the Ray and Nephew. You also get tropical flavors from the rum that I was using because the Clarin, that Haitian Clarin, is almost like a mashup of Jamaican rum and rum agricole. It has this very sort of like lemongrassy taste to it. But then it's also very kind of banana forward and tropical. It has some pineapple in there. It's really nice. And so it works really well in this cocktail. It's a nice, very refreshing, very just like nicely sweet sort of tart. And then it kind of rum punch. There you have it. Green Swizzle. The Floradora is a classic cocktail that was named after the Floradora Sextet, which was a kind of a risque dance review that was made up of six women that kind of danced in this sort of sexy way. It opened at the Lyric Theatre in London on November 11th, 1899. And it was one of the more popular forms of entertainment at the time. This particular show was a smash hit and it ran for 445 performances. Then they took the show to New York and it ran for like over 500 shows. All right. So first things first, grab our tin. One ounce of lime juice. Then we're going to do half an ounce of raspberry syrup. And if you want to know how to make raspberry syrup, just click the link right up here. And we're going to do two ounces of gin. Pick something that has a lot of citrus in it. I really like the Martin Miller because it also adds a little cucumber, which makes this super, super refreshing. So I'm going to add some ice to its tin. You know the deal by now. I'm going to give it a double strain into our glass like so. Add in some cubed ice. For our garnish, we're just going to skewer three raspberries like so. Nicely colored for this drink. Oh yeah. Nice and tart and limey. Balance from the raspberry syrup and you get that raspberry vibe to it right on the back end. And then it's got all that effervescence from the ginger beer because you've topped it up with enough ginger beer that the effervescence is not lost in this cocktail. It's just very refreshing and pleasurable. Not to mention, you do get that cucumber from the gin we used. Oh yeah. That's perfect. But there it is, the Floradora. The next cocktail we're doing was created by Giuseppe Gonzalez and Richard Boccato, who are two New York City bar owners. And they owned a bar called PKNY. And this is called the PK. PKNY was originally called Painkiller, but they had to change their name because they were sued by Pusser's Rum for using the word painkiller because apparently, even though you cannot trademark a recipe, you can trademark a name. But because they called their bar Painkiller, Pusser's Rum claimed irreparable harm and sued them. And guess what? Pusser's Rum won. So they became PKNY. And this is the PK. The first thing we're going to do is ounce and a half of pineapple, three quarters of an ounce of orange juice, three quarters of an ounce of cream of coconut. And I'm actually using Coco Lopez today. But if you want to know how to make your own, just click the link above. And two ounces of Virgin Islands rum. Add that skoshe of ice. Get a nice whipped cake. Just dump that into our glass. Some more pebble. And now we are going to just generously grate nutmeg. I kind of feel like the makers of Banana Boat went to the Virgin Islands, right? They went to Jost Van Dyke, where this cocktail was first created, to the Soggy Dollar Bar. They drank this and they said, I want to develop a suntan lotion that smells just like this tastes. Because that's kind of, in a good way, sort of what this reminds me of. It's just coconut, creamy, orangy rum goodness. So there it is, guys. The PK. This is the last cocktail and I could not end a summer cocktail video without making a slushy cocktail. For some reason, both on YouTube and beyond, slushy cocktails are much maligned and people really don't dig them as much as I do. But you know what? You can do them really well. And today we're going to be doing a frozen Negroni brought to us by Jeffrey Morgenthaler. This is going to be very simple and easy. So first thing we're going to do is cut up this orange. Juice of one orange. Three quarters of an ounce of simple syrup. One ounce Sweet Vermouth. One ounce Campari. And one ounce gin. I finally got my hands on some of this three-fold distilling from Steve the bartender. And I gotta say, it is magnifique. It is amazingly good gin. And we're just going to do one ounce of that. And I think this is going to go really well in this drink. About a half a cup of ice. And we're going to give it the old whirly. And we're just going to put this into our glass like so. And then as a garnish. Boop! Mmm. Oh yeah. It's got everything that you want a Negroni to have. It's got your Campari bitterness. You taste the Sweet Vermouth. You get the botanical elements from the gin. It isn't overly boozy though. And you also get the added sweetness of the orange. And flavor profile of the orange. And it's nicely balanced by the simple syrup. That is a fantastic drink. If anyone doesn't make this drink this summer, you guys are missing out. There it is. The Fro-Groni. The upside... Wait, what is it? Hold on. Let me just refresh on the comment. One big pro of this machine is that you don't have a condescending bartend. Honestly, I'd rather... Honestly, I would rather... The first tuck... Not to mention the fact that this drink... Not to mention that this drink... Not to mention that this drink is a perfect drink to kick off our... They're like getting all brown now. So we're going to add three like that.