since February 2009
Sponsored: Gin Basil Smash - Created by Joerg Meyer
17 Mar 201512:18 pm
Definitely one of the new classics! And one in which a few little flecks of green are part of the look; as you show, no double-straining here. mmm, cheers!
Sponsored: 20th Century Cocktail
24 Feb 201512:47 pm
The creme de cacao you choose is also very important. What you want is something which carries the complexity of fine chocolate—we’re talking something where you get hints of other flavors, the way you do with gin or wine, not a pure one-note sweet flavor like cheap milk chocolate. Tempus Fugit makes a beautiful creme de cacao which is great in this, as well as bringing even a fluffy dessert drink like the Grasshopper to new heights.
Ace of Clubs Cocktail
12 Feb 20153:22 pm
Nick, ginger liqueur is going to put you at a higher proof than a syrup, so I’m guessing you’ll want to look for a product like Canton, King’s Ginger, or one from a smaller artisan distillery.
Charlotte, could you talk a little about why you chose the Jerry Thomas over other aromatic bitters? There’s a big clove focus in that one, I noticed, but am not making the mental jump between that flavor and the drink (which alas, having no Monkey Shoulder in the house, I haven’t gotten to make yet). Thanks!
Ace of Clubs Cocktail
12 Feb 20154:36 pm
A natural mental leap! Seems to be a tricky balancing act when you want to keep that focus on the ingredient’s role rather than a particular brand.
Sponsored: Flor de Caña Old Fashioned
4 Feb 20152:18 pm
Great job fitting in lots of little lessons in under 3 minutes, Charlotte!
I agree about not using lighters for flaming—I don’t like that fuel smell either—but I tend to go one step further and flame from the thick end of a Japanese-style wooden toothpick lit from a candle. That avoids any sulphur odor from the match head. (And I like the Japanese style toothpicks partly for their appearance, partly for that thick end that holds the flame longer, and partly so there’s an end pointing up that won’t jab my fingers when I reach for one from a jar!)
Double Strain Your Cocktails - Old Cuban Cocktail
30 Jan 201512:31 pm
Great drink choice to illustrate this principle. Goodness that looks appetizing!
Measuring is Important - Floridita Cocktail
16 Jan 201510:20 am
Absolutely agreed on the importance of measuring and on the value of good tools.
Oh how I wish OXO would add a 1/4 oz line on their little measuring cup!
Sponsored: New Spanish Style Gin and Tonic
7 Jan 201510:03 am
Beautiful and delicious!
We just had a great gin & tonic at the Viaduct Tavern in this style. It used a very savory gin and was garnished with small olives and fresh thyme. Super presentation and harmony of flavor! (You’re absolutely right, too, that the tonic makes the difference. It just wouldn’t have been as good without Fevertree.)
Don't Use Old Vermouth
15 Nov 201412:17 pm
An even better way to have fresher vermouth in all your drinks is to enjoy it more often so those bottles don’t stick around too long. This late 20th century fear of vermouth is not part of classic cocktail drinking or of the current cocktail renaissance. The inventors of the cocktail as a drink form loved their vermouth—along with lots of other interesting low-proof ingredients—and any trip through 19th century drink books will show you that we lost a lot of variety after Prohibition which we’re only now beginning to regain.
Rediscover aperitifs and other drinks which call for lots of vermouth (or other delicate ingredients you should be refrigerating and using fairly quickly, like sherry and port or anything else under 24% ABV). You’ll broaden your palate, find more food-compatible cocktail options, and get to enjoy more drinks in an evening when you make lower-proof a bigger part of your repertoire.
The Balanced Bartender: Lana Gailani
12 Nov 201410:14 am
Thank you, Lana, for acknowledging the conscious self-care that introverts need to do for themselves to bring their best to their bar work and to themselves!
I love the degree of focus and empathy required when I’m working with the public (in my case usually in the form of public speaking or coaching), but I’m definitely the kind of person who needs quiet, alone time, doing creative solo work to recharge those batteries.
This is a great reminder for managers that not all your staff are going to approach the work or their mental preparation for it in the same way. Support that range of styles and you’ll have a place that welcomes a bigger range of styles among your customers.
Brandy Old Fashioned
6 Dec 20139:41 am
21 Aug 20135:41 pm
I really enjoy, also, how in profile it evokes the easy friendliness of a beer.
DIY Homemade Spiced Vermouth
18 Dec 201211:23 am
“Like any vermouth, you want to keep it refrigerated.”
Thank you for spreading the gospel, Kathy. Happy holidays!
Maple Bourbon Old Fashioned Cocktail
1 Dec 20129:03 pm
Great example drink for how big a difference the garnish can make. Those orange oils and the change in nose transform this.
How to Not F@%& Up a Daiquiri
23 Jul 20121:48 pm
Very pleased to be able to get a dose of Morgenthaler on SmallScreen! Looking forward to future shows.
11 Oct 20129:50 am
It’s my belief this is most properly consumed while riding round and round on the rotating Carousel bar at the Hotel Monteleone in New Orleans.
Can’t really go wrong with a boozy Andes mint in a glass. :)
Tony Conigliaro - Terroir Distillation
27 Aug 20124:47 pm
See you next May, Tony!
Rusty Nail Cocktail
24 Aug 201212:11 pm
Dave, have you tried the Mackinnon, from Wondrich’s Esquire Drinks? That’s a fine use for that excess Drambuie. It’s been an enormous hit at our parties.
23 Jul 20124:38 pm
Probably my favorite under-closing-credits murmur yet. :D
How to Make a Shrub for Cocktails - Rha Rha Number Two
28 Jun 20126:21 pm
Rhubarb is also a word used in theater, film, and radio to simulate background crowd conversation. Walla is another, hence my Walla Cocktail of a few years back:
Hooray for rhubarb!
How to Make a Shrub for Cocktails - Rha Rha Number Two
28 Jun 20126:22 pm
(And, Jamie, I’d give you a word nerd high five, but of course nerds don’t high five.)
22 Jun 20123:54 pm
Great ingredient choices here. Absolutely agree on your “if not the Rittenhouse, then what?” list and I’d add Sazerac 6 year rye as your step up to heavenly.
If folks like the Manhattan and are somewhere that has a Vieux Carre on their menu, give that a try too.
18 Jun 20126:00 pm
Enjoying this series very much—but I am a bit baffled why you’re torturing home bartenders with professional jiggers instead of using a nice, friendly marked measure like the 2oz OXOs.
22 Jun 201210:50 am
Lovely sponsor, and Thank You, Kegworks!, but what keeps me coming back to or recommending a show is what’s best for the audience, not what’s best for moving product short-term. It’s a tough balancing act, definitely.
(Kegworks team: how about showing your support for beginners here? Even http://www.kegworks.com/e-z-step-cocktail-jigger-278-p173071?_s_icmp=nextopia would be a big help. That ‘eyeballing in a cone’ measuring is killin’ me!)
Earl Grey Southside Cocktail
9 Jul 20124:52 pm
This sounds so refreshing! Thanks, Charlotte!
Lesson #38 - The One-Handed Lagrange Stir
1 Apr 201312:04 pm
It’s wonderful to see someone finally documenting how to do this PROPERLY.
20 Jan 20121:31 pm
A very enjoyable cocktail. Beautifully balanced. We stumbled on it serendipitously while using for a party invite an old travel poster with the USS Manhattan and USS Washington featured on it and thus asking ourselves “Huh, we know the Manhattan, but is there a Washington cocktail?”
This holds up extremely well as a bottled cocktail. You’ll be a big hit bringing a bottle of this to a gathering of friends.
22 Oct 20118:52 am
Nice! I particularly like how you’re now doing more commentary on aroma and taste.
By the way, tried the Caprice with the new St. George Dry Rye gin and while it was more drinkable than some of our previous attempts* with that tricky tipple, we’re still questing for a cocktail that it really sings in.
Fourth Regiment Cocktail
29 Nov 20115:44 pm
I find Peychaud’s a little sweet with an aftertaste that to me seems artificial somehow. I vastly prefer TBT Creole Bitters.
Another couple reasons for having a great variety of bitters is so that you can use them to add complexity to non-alcoholic drinks (for those laden with cars or unborn children) and to make your soda water taste so nice you don’t waste calories on soda that you could be spending on cocktails later. ;)
Chuck Taggart - Los Angeles
1 Jun 20119:24 am
Way to bring it, Chuck!