I COCKTAIL pazzeschi del CONNAUGHT BAR di Londra 🍸🍹🥂

Welcome to a brand-new fantastic place, guys Let's go get a drink, guys? Yes, there sure is a need for it. Behind us is a particularly interesting cocktail bar. within a similarly interesting area of London pratasi del The Count Out Are you ready, Franci? I was born ready Let's go Don't do these things; leave the room as it is—you'll find four of them when you return. How do you prefer to move? behind the scenes Giano, Francesca, welcome A regal entrance like this has never happened anywhere ever Wow So we're here inside before opening hours because filming isn't allowed. at the moment when there were other customers, and thus we were kindly welcomed about an hour earlier Franci is flexing What absolutely must you take on the Count Out Bar? What is the signature cocktail? And the martini? definitely the Count Out Martini we've been serving at the Count Out Bar for the past 15 years It's somewhat the drink that turned us into a destination. Then we'll gladly taste it. maybe two Oh, here's my story, please tell me how to tell the difference between a well-made ice cube and a poor one... When it comes to chefs, you can't ask a chef to cook using a microwave, can you? just as you cannot ask a bartender to make a good cocktail with low-quality ice This makes slowly cooled ice completely crystalline. Just take an insulated container, leave it open so that the cold enters, say, from only one direction. pushing all impurities to the bottom of the ice, which we can then discard This is the moment, Edward Scissorhands, guys where all the fingers were still present I've cut myself so many times It's part of my diary Our martini is based on the classic recipe. Let's mix a gin, today we're using Conos Bar Gin We mix it with the crystalline ice we have already discussed. We use not one, not two, but three vermouths a dry, an extra dry, and a white one to create harmony and also achieve a good texture a good consistency in the mouth Our lemons are from the Amalfi Coast. It is certain. I thought those were typical of London lemons No, I'm not Scottish; I say it sometimes. Look, how Scottish are they? And the olives are from Castelvetrano. We have a selection of bitters. Why do we want the guest to personalize the martini with whatever they like? smelling our bitters that we position on this flavor chart Let's start with what we call the Dragon's Bitter ginseng and bergamot We continue with lavender flowers, mint with a more herbaceous note and also slightly savory The third are coriander seeds. The nose reveals notes of cocoa, while the palate is spicy and almost tastes of grapefruit. This already inspires me a lot the tonka bean that gives mainly vanilla notes But in this bitter, we also use apricot kernels, so it tastes almost like marzipan. From last, we have green cardamom and smoked balsamic and minty Can I decide for you? It's only been twenty years since you decided for me I went to coriander and cardamom I like it with lemon, but you suggest whatever you think is best... What about me, Franci, as you like? With olives, Gianno, I like it with olives If it's not clear, Franci is my tutor. We'll swap them later then. Don't worry, friends, I'll come out at the distance Our martini, as it heats up, we use a ratio of 5 parts gin 75 ml of gin and 15 ml of our Vermont blend, 1 to 5 Is it the classic proportion from the book, or does it not exist? It's one of the most debated topics in the world how much vermouth goes into a martini. There are those who don't put it in, and there are those who put it in and then throw it away. According to us, it's quite dry; there are those who say 1 to 5 is wet, much less dry. I mean, it's not like the Negroni, which is a bit more easily codified with equal parts Martini doesn't have this thing. So fights also happen in the world of cocktail bars. It's not just whether mozzarella is better in Naples or better in Puglia. As our motto and philosophy of the bar states: straight up with style. and don't forget the smile We pour from above so that we surely attract the attention of those who are watching us. but as you can see, we'll also be preparing the cocktail a bit and getting the beetle to enter a liquid Giano, Francesca, gin, welcome back to Cannabar I find it extremely good. Today, I recommend the martini to purists, so the fewer ingredients you add, the better. The fewer things you include, the harder it is to make it good. It's a bit like I like it, it's a good garlic and oil. If you make a mistake, it's immediately noticeable. I imagine that in a martini, if you make a mistake, they spot it right away. But to do this job, I imagine it's like the wine sommeliers There are schools, there are courses Just look at Tom Cruise's cocktail No, the one to describe... Well, I've seen Tom Cruise's cocktail a lot of times That's what gets things started, that's what gives you that enthusiasm Sure, sure Have you wisely chosen Franci as Indiana Jones of the Cursed Temple? I have chosen wisely I love lemon zest and also coriander seeds We've told you a hundred times, they have nothing to do with cilantro. They give it a very interesting aftertaste. Sorry, small correction: it was Indiana Jones: The Last Crusade. So much did I have to see you since we've praised Swift's Bloody Mary Correctly, Giorgio told us ok, challenge accepted I'll make mine, and we'll be available for tasting The Connard Martini, as well as the Bloody Mary, are not the latest innovation at the Connard Bar. They are celebrating 15 years this year, just like 15 years of the bar. But I think both are still relevant and still exciting, exciting. A Bloody Mary is generally what you'd call a "straight-up" drink, meaning it's served directly from the glass. Or some people mix them, so iron There is a technique that is very widespread called throw. due containers, so in essence, one shaker In one we have the liquid and in the other we have the ice. The first ingredient is our tomato juice. 100 ml fresh lemon juice to balance the sweetness and acidity of the tomato juice Are you one of those who can keep things spinning while preparing? yes Attention! It's the only thing I know how to do. You shocked me, I was expecting some outrageous numbers now How many times have you tried to learn that particular gesture? I broke a few bottles a bit. vodka, let's add 50 ml of vodka flowers And with vodka, it's called a Bloody Mary. It's called Red Snapper With tequila, it's called a Bloody Maria. So what do we do? Everyone has their own recipe Our recipe includes Tabasco, English mustard, or mustard. rafano, soy sauce, coriander, chili, Maldon salt All of this is blended to create our spicy mix. 15 ml Mustard and horseradish are two very similar tastes. I imagine a rather intense, radish-like, mustardy flavor. Spiciness is important. Now let's talk about another detail that, in my opinion, will make the difference: the glass. Why do you keep confirming that the container is the container? Sure, sure We use a short-stem cup, so a cup with a short stem. And we serve the drink without ice, but I put in a little ice to cool it down. Don't forget the smile Even here, I imagine you must have cleaned many floors before learning to do it perfectly. No, this is April. well The classic celery stalk, I'm pretty sure, just won't work. So let's try doing something else This morning, good old Matteo squeezed half a liter of fresh celery juice for us. When he put the celery stalk on me, I was about to mistakenly tell you No, Mom, the celery is needed We always say, it doesn't matter what you do, but how you do it. So with our freshest celery air, let's decorate and finish our cocktail. and also the nose for its part Let's use a bit of nutmeg Giano, France, Bloody Mary, the bar for you, let me know I'm absolutely thrilled I feel like I'm in a land of fairy tales. But the right show was challenging him by telling him he was better somewhere else. It's very refreshing, and you know what I like? The tomato juice itself is almost sweet, while the foamy part gives it a savory flavor. Then we have a Margherita pizza But we have our crispy sushi selection, yaki beef, soy salmon, and avocado. The rice is shaped into a cube, like sushi, but then it's fried using rice flour. They even made you pizza, you couldn't have gotten anything better than that Can I taste the Bloody Mary that I'm staring at with heart-shaped eyes? You asked for it with a trick Wow, I absolutely love the foam on top of the celery—it gives such a great flavor. but it's actually not an alien element, as if you were putting a stem inside it even if you use it as a spoon, in the end you don't eat it anyway By the way, you'd be left with all the filaments in your mouth It works kind of like a filter, almost, right? The freshness of celery introduces the tomato in a different way. Thanks anyway, Farno. Bravo, bravo Absolutely, yes yes yes You looked British from the face. Is there an icebreaker, perhaps? Icebreaker is beautiful since the Conod Bar is not Giorgio Vargiani Frankly, the Coperrone is the one who started it all, but the Conod Bar is a team. And now we have Daniel, Selby, called the professor We created this drink because it represents a moment that I'd say is quite typical. when one enters a bar when we enter a place unknown to us and find ourselves needing to break the ice a little Let's start with a banana juice that is fermented for 5 days. Add a vanilla bean to develop these tangy notes and slightly transform the sugar. We're preparing pisco, Barsol, Appleton 12-year-old rum, and sherry in Montigliato. We'll technically wash it with roasted peanut butter. a generous portion Let's talk about 70 ml A little sugar, because inside our prebaccio we also have a bit of verjus. And therefore, here we need to give the drink itself a bit of balance. And let's go mix it This concept of icebreaker is also represented by the glass and the garnish. Because inside we have two blocks of ice that we've joined together with a banana leaf Let's make sure that when the drink is finished, we'll go break the ice ourselves. de facto exactly I'll play devil's advocate for someone who doesn't understand a thing about this world. Who sees the giant ice cube and says you're being fooled If you lift that ice cube, it stays only this much, so in reality it's a scam. How can we respond to this? I'd first make him drink a hot beverage. Bravo, I really like it a lot No, then there's also this aspect that flavors change at different temperature levels. For example, this drink becomes too sweet if it's not cold. Because, regardless, the lower the temperature goes, the more the sensation of sweetness disappears. certainly Secondly, obviously use a large cube, given the surface area of contact between the liquid and the ice Help me avoid going to such an extreme dilution Exactly because the larger cube melts more slowly than many small cubes. Absolutely yes in addition to being more visually appealing It seems I'm not prepared, but I do know something, you know? Franci I am the official taster for the channel. A hype has been created; it's incredible, the suspense is unbelievable. Then the banana aftertaste is very important and can even overly characterize the cocktail. Actually, it gives him a very delicious overall note, if I may say so. because it is particularly enjoyable to drink What cocktail do you get asked for the most? Have we done it together? Martini, do you think he immediately played his trump card? Let's do something like 20,000 martinis a year And after a while, don't you get tired? May May, rightly because you are... I mean, the great thing about a martini is that it gets you talking to people, helps you meet new people. Let's finish with the green mandarin spray It's my fifth cocktail Wow Then I really like the part that's barely sparkling. because obviously, when combined with other smooth ingredients, it gets lost The flavor of the Grumato mandarin is very pronounced. But it's delicate, meaning you can sense it, yet it's not overly dominant compared to the other ingredients. It is absolutely beautiful aesthetically. The Englishman can use it, after all, he's been here for ten years. I got it, but me... If you say "overwhelming," you know what happens to you in the comments Nice, I already defend this with nail and tooth I will eat the pizza It's our fault, guys, that we chilled the pizza because it's awesome to chat with the guys here. And so we briefly set the pizza aside. It looked absolutely delicious. It's still good Now we will present to you our latest drink, called Kindle Joy. What we wanted to convey was precisely the joy experienced within the bar. which is often very sparkling It's a drink based on tequila, mezcal, chili liqueur, and tomato. It's a grapefruit soda. What we're going to do in the end is add some carbon dioxide. Let's put everything back into the champagne bottles. Why does happiness here come only in large formats? I already appreciate the fact that with one hand you're holding a bottle that will weigh at least 5 kg. We will finish it off with a hint of grapefruit and basil essence. Therefore, this more herbal note will complement the drink salute delicious Franci can still argue A little bit, so I'll take another slice of pizza. which, despite being chilled, is delicious The beautiful thing is that the rice has this crunchy outer crust, which is very pleasant. Truffle... wow... delicious! Guys, what a crazy place this De Conno is! First of all, Italian pride Italian hospitality in London is terrifying. second from a cocktail and explanation standpoint that we had In my opinion, it's the most beautiful content we have on the channel right now. and especially a level of professionalism that goes beyond the camera's framing At the cocktail party, the beautiful preparations explained to us a lot of things we didn't know, incidentally. And you haven't seen the entire tour they took us on inside the building, it's really crazy. a medium cocktail here costs around £23-26 It's not little, guys, but it's worth the experience, worth breathing in the atmosphere inside the bar. Before leaving, this little note was left here. It's nothing but a maybe you're also interested, let me explain better Go get a drink at Connott's Bar, and once you're out, they'll tell you Very well, here's the voucher we're leaving you with, where, in our opinion, the following are written Which other cocktail bars in London are worth a visit? And if you're going to say it, we'll send it for you There are other names, if you'd like, which are simply competitors of Connott Bar here in London. I like the fact that in London there's no competition, but rather a sense of community. This is truly a commendation for this place and, in general, for the way people behave here. I would also like to make a commendation for Giorgio. Giorgio, thank you because without you, none of this would have been possible. Thanks also to all the other guys who prepared the cocktails Franci, close this video just like only you know how See you in the next video