since June 2009
How to Make Oleo Saccharum
26 Nov 20131:08 pm
Are you cooking it sous vide? Or just leaving it at room temperature?
How to Not F@%& Up a Daiquiri
8 Oct 201510:36 am
Hi Jeff—quick question—is your 2:1 syrup based on weight or volume? Thanks!
17 Feb 201111:25 pm
Remarkable. I have the EXACT same cocktail glass as the one used (above) in the photo for this video. I found it at a local antique store in the Chicagoland area. Where did you find yours?
How to Make Rum Punch
20 Sep 20117:05 am
It appears that he adds 4 full Oxo “jiggers” worth of simple, which should translate to closer to 8oz, which would seem to be in better balance with the 4 oz of lime. Thoughts?
How to Smoke a Cocktail
19 May 20116:08 am
I recently bought the Smoking Gun and tried this technique out. I’ve tried using a variety of teas, wood, etc. My issue is that only the very strongest teas actually impact much of the underlying flavor. Most of the flavor I’m getting is pure smoke. Is that the intended purpose or am I doing something wrong?
16 Sep 20094:25 am
Coincidentally, I just bought my first bottle of Amaro last night before watching this episode this morning. I purchased a bottle of Amaro Nonino. In your opinion, to what degree are all the different Amaros substitutable in cocktails? Thanks!
El Diablo Cocktail
29 Jun 20093:52 pm
It’s great that you added the Diablo to your list. This is a personal favorite of mine, and I make it often for my friends and family. I wanted to share an alternative recipe for those who really enjoy spicy ginger drinks. I go with 1.5 oz. silver tequila, 3/4 oz. lime juice (lemon also works well) 3/4 oz. ginger syrup, topped with ginger beer (or club soda), and a creme de cassis float. The key is the ginger syrup, which is 1:1 sugar and pure extracted juice of ginger root. The overall effect is a fantastically spicy, sweet, refreshing, and all around delicious summer drink. Thanks for adding!
Old Cuban Cocktail
22 Jun 200910:15 am
Robert, somewhat reiterating xian’s comment, it seems most drinks adhere to a 3-2-1 or 4-2-1 ratio of spirits, sweet, and tart. I would think using 1 ounce of rich syrup would throw off the balance of this drink. Using 1 ounce of 1:1 syrup would seem more in line with convention. Are you breaking the rules, Robert? Are you a cocktail bandit?
Monte Carlo Cocktail
22 Jun 200910:17 am
I already own a bottle of B&B. In general, would that be an acceptable substitute for Benedictine?
Black Feather Cocktail
24 Apr 20106:56 am
I noticed a few people concerned about the cost of Cointreau. I use Luxardo’s Triplum Triple Sec Liqueur, which is priced almost exactly between Cointreau and generic triple sec’s. The Luxardo product has excellent orange flavor and isn’t overly sweet. Just a thought!
Black Feather Cocktail
24 Apr 201012:28 pm
Well put and right you are! That said—I tried your Black Feather with A.E. Dor VSOP, Noilly Prat, and Luxardo Triplum triple sec and it was excellent. I was in a hurry to try your recipe and didn’t have Cointreau at the moment. The Black Feather is a really fantastic cocktail. Well done!
Cocktail Foam - Jamie Boudreau - The Vessel 75
29 Jul 20092:14 pm
Is there a particular ratio of egg (or cream) and water and everything else that works best for foams? In other words, is your recipe designed in such a way that it would be inappropriate to stray from in terms of its ratio?