since June 2009


Violet Fizz Cocktail 10 Apr 2013
11:31 am

This looks great!  I entered a similar recipe for a Bombay Sapphire contest a while back, with the addition of Luxardo.  Basically a combination of a Ramos and an Aviation.  Didn’t win though : (

How to Not [email protected]%& Up a Daiquiri 19 Jul 2012
12:55 pm

I’ll be trying this ratio later today.  Those ABS videos would be hilarious if they weren’t so sad!

Mint Julep - NOT a Mojito Made with Bourbon 15 Aug 2012
11:27 am

Great explanation and presentation.  I love that you’re calling out these ridiculous YouTube videos!  I consider the Mojito basically a Daiquiri with mint and a splash of club soda added.

I always have to link this video whenever a Mint Julep is mentioned:

The best video on the Mint Julep and possible the best video on all of YouTube!  Thankfully, it’s the first one the pops up now when you search “Mint Julep”.

Red Snapper Cocktail 22 May 2012
10:45 am

I sometimes like to use gin as well.  More garnish ideas:

pickled okra
pickled green bean
cocktail onion

I put all the the above on a long wooden skewer, along with 2 or 3 jumbo Spanish Queen olives.  It can bit to be a bit much for the glass, so I usually end up putting it on a small plate off to the side.  Mmmmm— meal in a glass!

Blood and Sand Cocktail 9 May 2012
3:07 pm

Nice video.  This is one of the classics that I haven’t tried yet, as I never seem to have scotch on hand.  I’ll have to get a bottle and try both the 1:1:1:1 and the 2:1:1:1 ratios to compare. 

Just wanted to add, your hair/beard style changes are becoming almost as entertaining as the cocktails themselves!

Cosmopolitan Cocktail 10 Aug 2011
6:51 pm

Looks good!  Flamed orange peel also works well in this one.

How to Make a Strawberry Rhubarb Cobbler 3 Aug 2011
10:22 am

Beautiful.  I’ve got some sherry sitting in the fridge, doing nothing.  Could I use that in place of the Lillet and maybe skip the simple syrup?

Rubicon Cocktail 29 Apr 2011
6:45 pm

Just made this one with Hendricks gin.  Pretty good, except the Maraschino liqueur was just slightly overpowering, as it usually tends to be in most cocktails I use it in.  As the drink as been sitting for a little while, and the crushed ice has had a chance to melt some more, I notice the Maraschino flavor isn’t quite as pronounced.  The flaming effect is fun!

How to Make Rum Punch 11 Jan 2011
6:35 pm

Thanks Robert, gonna have to try this one out for the next party!  Did he tell you how to mix up that rum old fashioned?  Wasn’t sure if it would be the same as a bourbon old fashioned, just with rum instead, or would certain ingredients differ?

Rye Old Fashioned Cocktail 7 Dec 2010
4:15 pm

Instead of twisting the orange peel over top of the drink, I muddle a quarter+ size piece of orange zest into the sugar/water/bitters solution, before adding the ice.  I wonder which way would give better orange flavor, or if it makes a difference at all?

Vermouth in Cocktails - The Golden Ratio 11 Nov 2010
10:18 am

Does this ratio work with dry vermouth as well?

Singapore Sling Cocktail 14 Oct 2010
1:10 pm

Who is this beardless impostor!?
Finally a new one, I’ve been waiting forever!  What brand of grenadine do you use?

Old Fashioned Cocktail 19 Oct 2009
4:52 pm

This looks good.  I totally agree about the club soda, and not muddling in the cherry.  Yours is very similar to Chris McMillan’s.  He uses a sugar cube, saturates it with bitters, splashes in a little water and muddles into solution.  Then he takes an orange zest, about the size of quarter, maybe a little larger, and muddles that into the sugar/bitters solution.  Fill glass with ice and add two oz bourbon. Give a little stir and garnish with half an orange wheel and a cherry.  Simply divine!

Old Fashioned Cocktail 4 Nov 2009
6:24 pm

Robert, that’s awesome that you inspired Chris! 

Nik, yes, be careful…  I was making these at a party the other night and that’s exactly what happened! 

When I make these, I like to let my guest get a sniff every step of the way.  First, the bitters muddled into solution, next the orange zest added, and finally combined with the bourbon.  An aroma no one can resist!

Old Fashioned Cocktail 2 Feb 2010
9:27 am

Robert, I’ve read that you often use the Old Fashioned as a sort of a litmus test for the worthiness of a new bartender.  So, what if it comes back full of club soda?  What if they don’t know how to make it at all, as is often the case?  Do you automatically dismiss that bartender and take your business elsewhere?

Old Fashioned Cocktail 3 Feb 2010
12:19 pm

It seems to me, one of the major factors in ruining an Old Fashioned is topping it off with all that soda water.  I will say that back in “bartending school”, that’s how I was taught to make them, along with muddling in all the garbage.  That’s the method I used when I first started out.  I remember an older guy ordered one from me once and he was just impressed that I used bitters.  Never any complaints though.

It wasn’t until I caught Chris McMillian’s YouTube videos and later your articles and videos, that it finally dawned on me..  THIS is how you make a cocktail!  No more bar mix, no more sweet and sour, no more watering down with club soda as filler.

So back to the the club soda in an OF.  Would you ever just tell the bartender “NO SODA WATER” before they start making your drink?  Because if you take out the soda, even if they muddle in the cherry and orange slice, it would still pass an acceptable drink.

Old Fashioned Cocktail 4 Feb 2010
12:06 pm

Ha!  That’s been my experience as well!

How to Make a Martini 17 Jun 2009
4:18 pm

Great videos, Jamie.  I have to know, where can I get one of those stainless steal jiggers that you use?  I have one exactly like it from OXO, but it’s clear plastic.  Thanks!

Suffering Bastard Cocktail 8 Jun 2011
6:15 pm

Just mixed up the version in Beachbum Berry’s Remixed, which claims to be Joe Scialom’s original 1942 recipe, printed for the first time:

1 oz gin
1 oz brandy
1/2 oz Rose’s lime
2 dashes Angostura
4 oz ginger beer

Shake everything except ginger beer with ice.  Stir in ginger beer and pour unstrained into double old-fashioned glass.  Orange slice and mint sprig garnish.

I was skeptical about the Rose’s lime juice, but it turned out great!  Really nice balance.

Sazerac Cocktail 1 Dec 2009
10:53 pm

Why such a small glass?  I prefer a larger rocks style or Old Fashioned type glass.  This way, the rye mixture fills up maybe a third of the glass and doesn’t rinse away the absinthe coating, allowing you to inhale that stuff with every sip.  Try it!

Sazerac Cocktail 1 Dec 2009
11:11 pm

Haha!!  It is a cool glass!  Seriously though, I think the absinthe aroma with each sip adds an extra dimension to this drink that makes it truly unique.

How to Drink Absinthe 20 Oct 2009
9:39 pm

Don’t know if it’s what contributed to the thinking that you’re supposed ignite your drink, but you can see Johnny Depp flame his Absinthe in the 2001 movie From Hell.

Any updates on a good brand of authentic, legal Absinthe, available in American liquor stores?

How to Drink Absinthe 21 Oct 2009
8:34 am

Thank you Robert.  I’ve been wanting to get a bottle of this stuff for the past decade.  I ordered a bottle several years ago, but it didn’t make it through customs, so I sort of gave up on it for a while. 

I was a little leery of the new stuff hitting the shelves because of the lack of thujone, which is what I believed made the Absinthe unique.  Now I know better, thanks to you.