The Cocktail Spirit with Robert Hess

The Cocktail Spirit with Robert Hess is dedicated to the creation of quality classic cocktails. Watch as he mixes up cocktail recipes from the past using the best ingredients.

View:
Thumbs
List
Sort:
Date
Comments
Views
Learn the Foundational Cocktail Recipes - Trident Cocktail

Learn the Foundational Cocktail Recipes - Trident Cocktail

22 Jan 15 3    ·  

I think there is probably nothing more important for making truly great cocktails than understanding the “Foundational” cocktail recipes. By taking the time to master those cocktails which represent the basic and classical foundations, you will not only better understand all of the other cocktails which are based on them, but you will be better prepared to experiment with creating your own recipes. In any culinary school, one of the first things that will be drummed into the students are the classic recipes. In French cooking school specifically, students are carefully taught the foundational sauces. Once you understand these sauces, you can then add additional herbs, spices and other appropriate flavorings to tailor the sauce to the specific needs of the moment. The cocktail world is no different. The classic cocktails can often be thought of in the same light as the foundational sauces of French cuisine. The recipes I will typically encourage people to master are Old Fashioned, Sazerac, Manhattan, Martini, Whiskey Sour, Sidecar, Margarita, Daiquiri, Negroni, Bloody Mary, and Mai Tai. Even in this list, we have drinks which are based upon one another. The Whiskey Sour, Sidecar, Margarita, and Daiquiri are all very close variations of one another, with the Mai Tai being closely related. So even here, understanding how one of these cocktails is just a slightly different expression of another, and how the flavor profile changes due to those differences, goes a long way in better understanding that style of cocktail in general. - Robert Hess

Measuring is Important - Floridita Cocktail

Measuring is Important - Floridita Cocktail

15 Jan 15 3    ·   Vermouth, Rum,

There are two distinct camps that bartenders often segment themselves into, those that free-pour and those that measure. Personally, I am a strong proponent of measuring. I feel that the only mildly valid argument against it, is that measuring takes a little longer, and so in a very busy bar it might slow things down. While it is possible to train yourself to be fairly accurate at the free-pour, it is also possible to train yourself to be fast enough at using a jigger that it doesn’t matter. I have no intention of settling this debate here, but I do feel it is valuable to emphasize the importance of properly measuring your ingredients. For some drinks, the proper measure is more important than others. One-Quarter of an ounce is not a very big measure, and it can be easy to accidentally over or under pour by that much when mixing drinks. Drinks such as the Old Fashioned, Manhattan, and Martini are such that being off a little bit may not be very noticeable, but when mixing drinks with tart citrus, or intense ingredients like Chartreuse, that 1/4 ounce can make a big difference. I think many bartenders see it as a rite of passage to feel they are skilled enough to free-pour, while others see it as a sign of how serious they take their craft that they carefully measure everything. Feel free to make up your own decision on this issue, but hopefully you realize that whether you free-pour or jigger, being sure you get the precise measure is important for making great cocktails.

Not All Recipes Are Good Recipes - Cosmopolitan Cocktail

Not All Recipes Are Good Recipes - Cosmopolitan Cocktail

8 Jan 15 3    ·   Vodka,

Just because you see it in print, doesn’t mean it is a good recipe. Similarly to when good recipes can result in bad drinks, the flip side of that is when a recipe is just flat-out bad to begin with. One thing that is important for any bartender (or consumer) to realize, is that not all recipes are “good” recipes. This problem is only exacerbated by the plethora of cocktail books that have come out on recent years. Often in an attempt to differentiate themselves, they go to great lengths to try to publish recipes that other books haven’t used. This can sometimes mean they are either dredging up long forgotten recipes that should never have existed in the first place, or trying to create new recipes through what often appears to be little more than a random recipe generator. There are several ways that recipes can go bad. The typical bad recipe will start with a failure to understand the fundamentals the make for a good cocktail. There are several facets to this, which include: using quality ingredients, proper proportions of ingredients, proper usage of ingredients, and proper methodologies of making the drink. All of these are due to trying to create a new cocktail recipe before you should. Next there is just being downright sloppy with how a recipe is communicated, and leaving too much up to the imagination of the reader. And probably the biggest reason for bad recipes out there, is that many times the creator is more interested in making a drink that is “good enough” to get somebody drunk on, and not “great enough” for somebody to enjoy. NOTE: In this video, when describing the “original” Cosmopolitan, I forget to mention the defining ingredient of the drink, the cranberry juice! NOTE #2: And if you are interested in a “random recipe generator”, you’ll get a kick out of The Mixilator by Ted “Dr. Cocktail” Haigh. It attempts to randomly produce cocktail recipes (and names!) by loosely using the cocktail structures described by David Embury in his book “The Fine Art of Mixing Drinks”.

When to Shake and When to Stir a Cocktail

When to Shake and When to Stir a Cocktail

16 Oct 14 3    ·   Vermouth, Bourbon, Rye Whiskey,

This is one of those galvanizing issues that can really show that you take quality cocktails even slightly seriously. Shaking a Manhattan is like serving your guests instant coffee. There, I’ve said it. The question about When to Shake and When to Stir still confuses many, more so when you see contradictory information about this in different recipes for the same drink. The rule to follow here is really quite simple. “Stir drinks that are made with transparent ingredients, shake drinks that include cloudy ingredients.” The reason for this is mostly due to aesthetics. Drinks served in a beautiful clear glass, look better when they themselves are clear and transparent. Shaking a drink will often make it cloud up, and make it unappealing. Often it will also put a scummy looking foam residue on the top which makes it even more unappealing. If the drink already includes cloudy ingredients (such as a citrus juice, cream, or egg white) then no amount of stirring will make it clear, so go ahead and shake it. A corollary of our simple rule, is this: “It is rarely wrong to stir a drink, but often wrong to shake it.” Which makes it all the more surprising when you see bartenders who not only shake all of their drinks, but don’t even have the tools necessary to stir a drink if they wanted to. So the next time you find yourself making a Martini, Manhattan, Negroni, or Derby, take a little extra time and stir it instead of shaking it.

Cherries in Cocktails - A Proper Garnish for the Little Italy Cocktail

Cherries in Cocktails - A Proper Garnish for the Little Italy Cocktail

10 Apr 15 2    ·   Vermouth, Rye Whiskey,

Maraschino cherries are a staple ingredient behind almost any bar. They are an extremely common garnish for a wide variety of cocktails, and if you look through the annals of historical cocktail books, you find cherries to have been a cocktail garnish for over a hundred years. The common maraschino cherries we have today, however, bare little resemblance to the cherries bartenders in the 1800’s would have used. The original maraschino cherries were imported “Marasca” cherries, a dark sour cherry from Dalmatia (now Croatia). They were packed in a thick flavorful liqueur, and where considered a luxury treat. Soon cheaper imports sprang onto the market, trying to satisfy the American sweet tooth. These “imitation” maraschino cherries were sometimes made using questionable methods, and were usually artificially flavored in order to disguise either the lack of flavor in the resultant product, or the off-flavors which resulted from the processing. American cherries were deemed unacceptable for use since they had a softer texture which got even worse once the cherries were prepared. The Pure Food Act of 1906 paved the way to clean up the methods used for manufacturing consumables. This helped to eliminate much of the downright dangerous cherries on the market, but did nothing for the “imitators” of the real thing. In America, methods were developed to turn a “Royal Anne” cherry into a crude approximation of the maraschino cherry. Then in 1912, the FDA stepped in to clarify what it meant to be a “maraschino” cherry: - “maraschino cherries” should be applied only to marasca cherries preserved in maraschino. This decision further described maraschino as a liqueur or cordial prepared by process of fermentation and distillation from the marasca cherry, a small variety of the European wild cherry indigenous to the Dalmatian Mountains. Products prepared from cherries of the Royal Anne type, artificially colored and flavored and put up in flavored sugar sirup might be labeled “Imitation Maraschino Cherries” Today, non-marasca maraschino cherries are no longer required to refer to themselves as “imitation” but, once you’ve tried the real thing, you can clearly see there is no comparison. To help distinguish true marasca cherries from rest it has become common to pronounce real maraschino cherries as “mare-es-KEE-no”, as it was originally pronounced, and those neon red globes as “mare-a-CHEE-no”. For your cocktail use, the best cherries to look for are Luxardo Maraschino Cherries, while costing more than the supermarket variety, they are worth having on hand. You can thank the Pegu Club of New York for establishing the relationship with the Luxardo Company back in 2005 to bring these cherries into the US in bulk and then popularizing them amongst craft bartenders across the nation.

‹ First  < 6 7 8 9 >