Dave Stolte

since November 2011


Rusty Nail Cocktail 24 Aug 2012
1:00 pm

I haven’t tried that one yet, thanks for the reminder!

Margarita Cocktail 21 Aug 2012
11:21 am

Hi Ben - you caught me. I’ve tweaked the recipe slightly for the next printing of the book - a little greater volume and a little less tart. We’ve corrected the recipe above to match what’s in the video.


Margarita Cocktail 26 Sep 2012
3:30 pm

I brought my own ice to the shoots - and by chance, I just posted a tutorial here: http://www.homebarbasics.com/ice/

We’d love to do a follow-up series about home techniques including ice. Thanks for watching!

Mint Julep - NOT a Mojito Made with Bourbon 15 Aug 2012
11:05 am

Great idea, crushing ice in the Cuisinart. Could’ve used that last weekend, making Juleps for a crowd.

Sidecar Cocktail 11 Aug 2012
2:29 pm

Cointreau is a brand of triple sec. I don’t make specific brand recommendations in the recipe listings. Cointreau is recommended, but Combier or Pierre Ferrand would be great in this, too.

Prohibition Cocktail 10 Aug 2012
1:18 pm

Robert, have you tried the Tempus Fugit Spirits Kina L’Avion d’Or? Of the three (Lillet Blanc, Cocchi Americano, Kina L’Avion D’Or), it’s the most quinine-forward. And possibly, the closest we’ll get to Kina Lillet….

Martini Cocktail 20 Jul 2012
3:48 pm

Thanks, Perry! Those coupes were a find at a local thrift store. Worth checking around for vintage glassware, you never know what you’ll see.

Cuba Libre Cocktail 13 Jul 2012
9:28 am

A quick shake ensures that the ingredients are properly mixed and chill before they hit the ice. This helps keep the ice in the glass from melting too quickly.

Cuba Libre Cocktail 18 Jul 2012
6:45 am

In Venezuela, this is called Cuba Libre Preparado.

Cuba Libre Cocktail 9 Aug 2012
9:16 pm

Thanks Greg. Proper dilution also rounds out the corners of a drink a bit, unifying flavors. Dilution is your friend!

Daiquiri Cocktail 5 Jul 2012
9:59 am

This is definitely on the tart side - boosting the syrup to 1/2 ounce evens that out.

Daiquiri Cocktail 17 Jul 2012
2:18 pm

Thanks Nick! I find the run brings some of its own sweetness, so the standard sour 2:1:.5 spec can be modified a bit to keep it crisp.

Daiquiri Cocktail 19 Jul 2012
10:56 am


Jack Rose Cocktail 26 Jun 2012
3:03 pm

One of my favorites, Robert!

I stumbled across an interesting idea for the origin of the Jack Rose while I was researching the Wild-Eyed Rose: http://www.homebarbasics.com/wild-eyed-rose/

Long story short, the Wild-Eyed Rose was created by Hugo Ensslin in 1913 and its name is a riff on the popular tune of the day, “My Wild Irish Rose.” The Jack Rose came along a few years later; it’s the same drink, just made with Applejack instead of Irish whiskey. I think there may be a good case for genetic paternity there…

Manhattan Cocktail 22 Jun 2012
1:12 pm

They balance each other out very nicely, I think. Rittenhouse is pretty punchy and the Carpano Antica is sweet and vanilla-forward. They make good friends.

Manhattan Cocktail 22 Jun 2012
3:18 pm

No tonic! Ha :)

You won’t see it again until the Mojito & Tom Collins.

Sazerac Cocktail 22 Jun 2012
9:19 am

Thanks Benjamin & Dinah - appreciate your comments!

I love the 2 oz OXO, it’s a great tool. Our kind sponsor KegWorks provided some of the tools you see in these videos, and we’re happy to show them off. :)

Mint Julep Cocktail 8 Jun 2012
8:41 am

Note the tonic / mineral water / fizz in this is *highly* optional - most people find the drink perfectly balanced as-is, but some prefer to cut the bite of the whiskey a little bit.

Mint Julep Cocktail 9 Jun 2012
3:37 pm

Details? I know it’s a little bit of an unconventional technique….

Mint Julep Cocktail 21 Jun 2012
5:11 pm

Agreed, and thanks for chiming in, Nick. Personally, I don’t care for bubbles in the drink – it softens it too much for my palate and takes away from the interesting relationship between sugar, mint, and whiskey. But: to some, it’s too strong without a little cutting. Always better to be a good host than to force a point on your guests!

Old Fashioned Cocktail 1 Jun 2012
12:43 pm

Hi Alex - appreciate the feedback. The focus of this series is simply to give the beginning cocktail enthusiast a place to start, to let them know everyone is welcome at the party. We’ll be covering the classics done professionally, but in a low-key, unrehearsed quick visit.


Old Fashioned Cocktail 4 Jun 2012
9:03 am

That might be fun to show up at someone’s home and see what can be done with what’s on hand… Whipped Cream vodka, Malibu rum, a fake plastic lime, and artificial grenadine? Hmmmm…

Old Fashioned Cocktail 4 Jun 2012
3:53 pm

Great suggestions, perhaps down the road we can do some episodes focusing on techniques (like how to make those ice rocks) or syrups (simple, grenadine, orgeat, etc.). Thanks for your input!