- Hello, welcome back to the cocktail vlog.
I'm Steve the bartender
and today I'm showing you how to make the Enzoni.
So this was made by Vincenzo Errico
from New York's Milk & Honey.
He was also trained in London
under Dick Bradsell, very well known and famous bartender,
who created the espresso martini as well
as many other cocktails, many other modern classics.
I was requested to make this cocktail by Michael,
who's the founder of From the Bar Cocktails.
He's creating a line of canned cocktails,
he's from Indiana.
I'll leave a link to his personal account here
on Instagram and his business account over here,
so you can check it out and have a look what he's doing.
During also he did a hundred cocktails,
a hundred days in a row doing a cocktail each day,
and this was cocktail number eight
and one of his favorite cocktails.
So he requested that I make it,
and I did see that it was posted on Leandro's channel
on The Educated Barfly, quite some time ago.
And it's been on my list
and I've been meaning to make it for some time,
so let's get cracking.
Please note that the original recipe
does actually call for green grapes,
but after Michael requested that I make it,
I went home that night
and there's some red grapes on the kitchen bench
that my wife had bought,
so it's like a sign that I had to
make the Enzoni cocktail.
Five grapes, throw it straight into the cocktail shaker
and give it a battle.
So it's like a Negroni meets a gin sour.
I have done a Negroni sour on the channel once before,
including egg whites.
So this is gonna be Negroni sour-esque, quite similar.
Measure out 30 ml.
Thank you, Kyle, for the bottle of gin, Beefeater.
So a 30 ml, one ounce of your preferred gin,
followed by Campari.
Same again, 30 ml, one ounce,
and some fresh lemon juice,
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22.5 ml, three quarter ounce.
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and 15 ml of simple syrup, half an ounce.
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A little bit of sugar along with the grapes
to balance out the bitterness of the Campari
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and the acidity from the lemon juice.
Add some ice on the tray can, give it a shake.
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Getting the wave from behind the camera to smile more.
(ice cubes grinding)
You look grumpy.
(ice cubes grinding)
Looks good.
Let's try that over a large clear cube.
Fine strain those grapes out of there.
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And garnish with a grape.
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There you have an Enzoni, cheers.
Quite like the color of that.
From memory, I think Leandro's was darker
and more Campari-like.
Might just be imagining that but, cheers.
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Ooh, you really do get those grapes coming through.
That's a welcome addition.
I've never used grapes in a cocktail before, I like that.
The bitterness is subdued
because you've got the sweetness from the sugar,
the citrus, the acidity.
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I actually think this would be the ideal cocktail
to introduce someone to Campari for the first time,
because you get that underlying bitterness and that dryness,
but you get the pop from the grapes and the citrus.
You get the kick from the gin,
and some dryness as well and the botanicals and the juniper
from the Beefeater.
This is really good,
and I can understand why Michael chose this as one
of his favorite cocktails from a hundred cocktails.
It's delicious and it's worth a try.
Thanks for watching, make sure you like and subscribe
and I'll see you in front of the cocktail video.
Cheers.
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