Hop Toad Cocktail

In this episode of Raising the Bar, Jamie addresses how to shake a cocktail once again. Repetitive movements can really take a toll on a bartenders body. Jamie believes that his use of cobbler shakers, as opposed to a standard Boston shaker, reduces wear on the body. It also allows him to shake up a mean Hop Toad cocktail.

First seen in The Old Waldorf Astoria Bar Book, a few variations of the Hop Toad cocktail have been created since the cocktail’s genesis. Jamie has chosen a version that calls for rum as well as aromatic bitters.


1 1/2 oz aged rum

1/2 oz Bitter Truth Apricot Liqueur

1/2 fresh lime juice

2 dashes Bitter Truth Aromatic Bitters


Shake with ice.

Fine strain into a chilled cocktail coupe.

Garnish with a lime wedge.


Greg Patenaude 1 Oct 2013
10:45 am


That drinks looks delicious…and the name is awesome!  Interesting comments on shaking.  I’ve never thought about the long term effects for professional bartenders.  Makes sense though.  It’s always nice to see you ‘raising the bar’.



charlie 1 Oct 2013
11:41 am

That drink sounds amazing.

Terrific comments about the long-term effects of bartending; I love my Cobbler shaker. In addition to what Jamie says in the video, I also find that due to the Boston shaker’s larger size and bulk, it tends to have more force (torque?) on my back. And of course there’s always the danger of breakage.

Two disadvantages to the Cobbler are that it can sometimes take longer to pour (smaller opening), and the pieces seem to get stuck together more often than the Boston and, once stuck, are harder to get apart.

Nick L. 2 Oct 2013
11:43 am

Jamie, I have that exact same glass.  Found a set at an antique store earlier this year.

George R. Welch 8 Dec 2013
3:56 pm

Sorry to come in late.  Mr. Boudreau, you sir are a genius.

I’m not a bartender, but I mix drinks at home for myself and my friends.  I suffer from tinitus, and it never occurred to me to shake out front.  It makes an *amazing* difference!

My ears thank you!

PS:  interesting drink.  I like the play of the aromatic bitters with the apricot.

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