A beautiful drink! Think I just might make one now - I just took up fencing. Completely jealous of your sword picks.

Well done! Bringing my “pimp cup” to work today! It’s amazing what you get locked into out of habit. I quit smoking, I can quit the straw.

Well said, Robert! Great analogy. At The Absinthe Museum here in New Orleans, they sell T-shirts saying “Friends don’t let friends burn absinthe.”

Sounds simply delicious! Will make one tonight after I come home from a seminar with Angus Winchester. I think us Bartender/mixologists are still very much like the pharmacists of yore and today ( dear god, I used yore? - too much BBC ) in which the learning is constant and necessary. I suspect our trade is a lot more fun though - and tastier.

One of my favorites! Thanks for sharing it.

Another technique I’ve found to be helpful if you don’t have a cappuccino frother (boy would that have put a bunch of “Shaker Boys” out of business) is to take the spring of the Hawthorne strainer and place that in the shaker for the dry shake. A little gauche, but it works.

I use jams and marmalades as well on occasion. Great, another tool for me to get. Arg.

I also enjoy heavily bittered drinks as well. At the end of the night and I’m done with mixing for the masses and it’s “my turn” as it were, one of my go-to drinks is The Burgos. It’s from the Bar Hemingway in Paris. 2 oz. cognac over ice with six healthy dashes of angostura. Bittersweet and strong, cool and simply elegant - it’s a great way to calm down - the adrenaline -laden shift filled with broken glasses and snap-happy guests. And they’re right - it’s damn good with a cigar (which I enjoy from time to time.)

Amen! I also have found that it “wakes up” the guest, too. They get a big kick out of it and are surprised by how much of the aromatics are released. I do this for a parsley drink on our menu. If you can tolerate the barrage of tedious spanking jokes, it’s a great technique and makes for a tasty drink.

Amen! Unfortunately we have really wet soda ice at our bar. maybe another show, you can show the techniques of cracking or making the sphere? Do you have one of those cool machines or do you hand carve like the Japanese?

Really looking for ward to making this one. I’m a huge fan of cachaca and Canton. Hopefully soon that gingery goodness will be distributed here in New Orleans, “cos I’m runnin’ low.
Was nice to see this one - completely set my mood for having the honor of helping prep for an event at The Museum of the American Cocktail with Jeff “Beachbum” Berry!

You know, it’s been interesting in my journey as a bartender and meeting and learning from others that the best mixologists in the country do respect and love a properly made exotic drink, even if none are represented on their menu.  It was surprising at first, and then in researching and learning about the exotics - they present the biggest challenge. Multiple rums , exotic juices, honey-butters, ices, creams all trying to find the right balance and mouthfeel. Not everything has to be brown and stirredto be good or valid.
One sunny afternoon, I had a wild hair, and made my husband and I Pina Coladas with fresh ingredients - i went all out. As we were watching the sun set over the glamorous aluminum sided Jersey City, my husband took a sip, looked at me and said, “We gotta stop makin’ fun of people who like these.” I couldn’t agree more.

You know, it’s been interesting in my journey as a bartender and meeting and learning from others that the best mixologists in the country do respect and love a properly made exotic drink, even if none are represented on their menu.  It was surprising at first, and then in researching and learning about the exotics - they present the biggest challenge. Multiple rums , exotic juices, honey-butters, ices, creams all trying to find the right balance and mouthfeel. Not everything has to be brown and stirredto be good or valid.
One sunny afternoon, I had a wild hair, and made my husband and I Pina Coladas with fresh ingredients - i went all out. As we were watching the sun set over the glamorous aluminum sided Jersey City, my husband took a sip, looked at me and said, “We gotta stop makin’ fun of people who like these.” I couldn’t agree more.

Sorry my comment went in twice. Me no how use magic box.

I notice you are using rich syrup instead of a 1: 1 simple. I prefer to use rich as well so as to not over-dilute. If one were to use simple, instead of rich, do you have a “rule of thumb” to adjust the recipe?

Wow, four things I adore, all in one cocktail! “Strive mightily, but eat and drink as friends.” I hope this gets more people to try Aperol - a great introduction to Amaros. And you put Laphroig in anyhting - I’ll try it. Scotch (especially Islays) are tricky to work with.

I can’t wait to try this one tonight. Not only do I also love turning people onto gin, but also vermouth. Man, you even mention vermouth to some people and you would think I suggested a curdled milk rinse. Vermouths are elegant and complex. I love them and I have a sneaking suspicion that if the non-believers would unwrinkle their noses and give them a try, they would weep from their years of misplaced judgement.

How elegant! I will be making these tonight! By the way, the new format looks great.