All Things Booze

Shit Bartenders Say He's a mixologist!
Intro to Bartending - Lesson 2:Highball Drinks Drink recipes and mixing techniques for many popular highball drinks. Learn more at www.TotalBartender.com.
Fairbank Cocktail - The Cocktail Spirit with Robert Hess - Small Screen http://www.smallscreennetwork.comSign up for the Small Screen Email Newsletter: http://vid.io/xdM
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This cocktail was believed to have been named after Douglas Fairbanks Sr. If that was the case, then why is it "Fairbank" and not "Fairbanks"? An alternate story says it was named after Charles Warren Fairbank, who was Theodore Roosevelt's vice president.

Watch on Small Screen: http://www.smallscreennetwork.com/video/757/cocktail_spirit_fairbank/

Recipe:
1 1/2 ounces gin
1/2 ounce dry vermouth
2 dashes Bitter Truth orange bitters
2 dashes crème de noyeux

Instructions:
Stir with ice.
Strain into a cocktail glass.
Garnish with a cherry.
The American Bartender's Story Bar Smarts - The American Bartender's Story. Mix with the Best Masters of Mixology. The story of the cocktail, from pre-colonial times up to the present, seen from the perspective of the American Bartender. (Pernod Ricard USA)
What Goes Into a 1920s Prohibition Cocktail Read more at http://www.smithsonianmag.com/history-archaeology/Wayne-B-Wheeler-The-Man-Who-Turned-Off-the-Taps.html

Beverage expert Derek Brown shows how to make three cocktails from the early 20th century at his Washington, D.C. bar.
History of Mixology Bar Smarts - The History of Mixology. Mix With The Best Masters of Mixology.
(Pernod Ricard USA)
French 75 - The Cocktail Spirit with Robert Hess - Small Screen http://www.smallscreennetwork.comSign up for the Small Screen Email Newsletter: http://vid.io/xdM
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How to make a French 75 Cocktail

The French 75 is a delightful champagne cocktail, which first appeared in "The Savoy Cocktail Book" by Harry Craddock in 1930. The drink get's it's name from the 75 millimeter field gun used in the first world war.

Watch on Small Screen: http://www.smallscreennetwork.com/video/46

Keywords:
french 75
french 75 recipe
french 75 cocktail

Recipe
1 1/2 oz gin
1/2 oz fresh lemon juice
3/4 oz simple syrup

Instructions
Shake with ice.
Strain into champagne flute.
Top with champagne.
Garnish with lemon twist.
Scofflaw Cocktail - The Cocktail Spirit with Robert Hess - Small Screen http://www.smallscreennetwork.comSign up for the Small Screen Email Newsletter: http://vid.io/xdM
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The word "Scofflaw" has come to mean "A person who flouts the law, especially an unsustainable one." But such was not always the case. It was in 1923, when Delcevare King, a member of the Anti-Saloon League, posed a contest to create a new word in order to combat the continued drinking which was going on during American Prohibition. The new word was to be one "which best expresses the idea of a lawless drinker, menace, scoffer, bad citizen, or whatnot, with the biting power of 'scab' or 'slacker.'" The $200 prize elicited a huge response. On January 16th, 1924, the Boston Herald announced the winning word as "scofflaw", with the winnings shared by the two Boston area residents, Henry Irving Dale and Kate L. Butler, who both submitted it. This was not the end of the story however, in just a little over a week, a salvo was launched from Harry's New York Bar in Paris, where they created a new drink and christened it the "Scofflaw".

Watch on Small Screen: http://www.smallscreennetwork.com/video/362/cocktail_spirit_scofflaw/

Recipe:
1 oz canadian whisky
1 oz dry vermouth
dash grenadine
1/4 oz lemon juice
dash Angostura Orange Bitters

Instructions:
Stir with ice.
Strain into a cocktail glass.
Garnish with an orange twist.
Mimosa, Virgin / Non-Alcoholic Mocktail The Mimosa is a popular drink for the holidays, especially for Christmas breakfast. Today, the kids create their own Mimosa alternative for those non-alcoholic consumers: the virgin mimosa. Just in time for the holidays!

Recipe: 2 oz. Sparkling Cider, 2 oz. Orange Juice, 1/2 oz. Lemon Juice.
End of the Rainbow "The Talk of the Town" Cocktail END OF THE RAINBOW, starring Tony Award nominee Tracie Bennett as the legendary Judy Garland, played its last performance on Broadway on August 19th, 2012.
TEDxPennQuarter - Derek Brown - Reinventing the Cocktail REINVENTING the Cocktail

About Derek

Derek M. Brown is a beverage expert whose passion for cocktails, spirits, and classic bartending has led him to be a leading voice in the new cocktail renaissance. Derek has developed celebrated beverage programs as a bartender and sommelier at Washington D.C.'s finest bars and restaurants, including The Gibson. His latest project is a cocktail club and laboratory called the Columbia Room, housed within the bar that he co-owns with his brother, The Passenger. Derek also owns Better Drinking, where he conducts seminars and events and entertains drinkers throughout the country. Derek has received numerous accolades for his bartending, teaching and wine stewardship, including "Sommelier of the Year" for 2008 by DC Modern Luxury magazine, one of the five top new sommeliers in the country for 2007 by Wine & Spirits magazine and "Bartender of the Year" for 2009 by Washington City Paper.

He has appeared in a diverse array of publications and media including the Rachel Maddow Show, Wall Street Journal, Washington Post, USA Today, Food & Wine and Details magazine. Robert Messenger wrote in the Weekly Standard, "To watch Brown at work behind the bar is to see an artist among his elements...." While he routinely holds classes and events through Better Drinking, this past Christmas he was specifically honored when invited to the White House to mix cocktails during the First Family's holiday parties. When Derek is not behind the bar, he is on the board of directors for the Museum of the American Cocktail, mixology chair for Taste of The Nation D.C. and a proud member of the D.C. Craft Bartenders Guild

About TEDx

In the spirit of ideas worth spreading, TEDx is a program of local, self-organized events that bring people together to share a TED-like experience. At a TEDx event, TEDTalks video and live speakers combine to spark deep discussion and connection in a small group. These local, self-organized events are branded TEDx, where x = independently organized TED event. The TED Conference provides general guidance for the TEDx program, but individual TEDx events are self-organized. (Subject to certain rules and regulations.)
Chicago Drinks: Speakin' Easy at the Violet Hour Master mixologist Toby Maloney introduces the Violet Hour, Chicago's truest speakeasy, and concocts the scrumptious "Riviera" cocktail.
History of Essential Tools Bar Smarts - History of Essential Tools. Mix with the Best Masters of Mixology. Tools of the bartending trade throughout the ages.
(Pernod Ricard USA)
Whisk-EE au Whisky Live Paris 2011 Un reportage au Whisky Live 2011 à Paris dans les prestigieux salon de l'hôtel Salomon de Rothschild.
L'abus d'alcool est dangereux pour la santé, à consommer avec modération.
How to Travel Like Mixologist - The Cocktail Spirit with Robert Hess - Small Screen http://www.smallscreennetwork.comSign up for the Small Screen Email Newsletter: http://vid.io/xdM
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Not only must you stock your bar with the and most useful tools, you need to be able to take your act on the road like a real bartender.

Watch on Small Screen: http://www.smallscreennetwork.com/video/88/cocktail_spirit_traveling_mixologist/
Jigger vs. Free Pour Bar Smarts - Jigger Vs. Free Pour. Mix With The Best Masters of Mixology. How to make a consistant mix whether using a jigger, or free pouring. (Pernod Ricard USA)
David Wondrich about Bols Genever David Wondrich the sprits, bartending and cocktails historian and writer of the book "Imbibe" about using Bols Genever in cocktails.
Essentials For Cocktails Bar Smarts - Essentials For Cocktails. Mix with the Best Masters of Mixology. A guide to the essentials for making the best cocktails. (Pernod Ricard USA)
Prohibition Cocktails A lesson in mixology with Gerry Jobe, liquid chef at RauDZ Regional Table.
How to Make a Classic Manhattan Cocktail, by Jim Meehan Excerpt from the "Speakeasy Cocktails" iPad book app. Learn more at: http://oapub.co/8b3444d1

This classic manhattan recipe and stirring technique is taught by cocktail expert Jim Meehan, 2009 US Bartender of the Year and founder of New York City's famed PDT Speakeasy bar.

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How to Make a Perfect Classic Gin Martini Cocktail, by Jim Meehan Learn more about the "Speakeasy Cocktails" iPad book app at http://oapub.co/8b3444d1

How to make a classic gin martini, excerpt from the iPad book: "Speakeasy Cocktails: Learn from the Modern Mixologists", available on the iPad App Store at http://bit.ly/Speakeasy-Cocktails-iTunes

Watch a preview video at http://openairpub.com

This classic gin martini recipe and stirring technique is taught by cocktail expert Jim Meehan, 2009 US Bartender of the Year and founder of New York City's famed PDT Speakeasy bar.

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How to Make a Ramo's Gin Fizz Purchase a home/travel bartender kit here: http://amzn.to/Vw4yeJ
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In this free video Clint will show you how to make a Ramo's Gin Fizz. This is a prohibition era cocktail and it would be great to have on a Sunday morning after a rough Saturday night. Or if you enjoy drinking heavy cream right out of the carton than this would also be a great video for you to watch. To watch more free mixology videos please visit us at www.pouryourpoison.com
How to Make a Mint Julep Cocktail Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to prepare a variation on the classic Mint Julep cocktail.

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How to Make a Mint Julep Cocktail

Starring: Eben Freeman
Cocktail Culture: The Holland House American Prohibition ended on Dec. 5, 1933. Celebrate with Bols Genever and a classic cocktail, prepared by Bols brand ambassador Anthony Pullen.
Make a Morning Glory Fizz with Dale DeGroff At 2009's Vintage Drinks event at New York's Keens Steakhouse we learned a fair amount about vintage drinking. Worried that we might not retain it all what with the drinking we persuaded the King of Cocktails himself, Dale DeGroff, to show us how to make the Morning Glory Fizz.

Morning Glory Fizz Recipe

From Modern Bartenders Guide, O.H. Byron, 1884

Ingredients:
mixing glass 3/4 full with fine ice
3 to 4 dashes absinthe mixed in a little water
3 dashes lime juice
1 tbsp. sugar
egg white
1 wine glass of Scotch
Shake well in a shaker and strain. Balance off glass with seltzer.
Drink immediately, or the effect will be lost. It's a morning beverage, a tonic and a nerve quieter.
The Platinum Age of Mixology: Teeter-Totter Tea Eben Freeman demonstrates the theatrics of creating Teeter-Totter Tea, which combines pre-Prohibition ingredients with current trends in mixology
Blood and Sand Cocktail - The Cocktail Spirit with Robert Hess - Small Screen http://www.smallscreennetwork.com

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How to Make the Blood and Sand Cocktail

In 1922 Rudolph Valentino starred in the movie "Blood and Sand", a movie that shortly before his death in 1926 he declared as the part he liked the best. He had just undergone a touchy surgery for appendicitis and gastric ulcers and told the gathering press "The part I like best was my role in 'Blood and Sand'. If I had died, I would have liked to be remembered as an actor by that role -- I think it my greatest." He died a few days later from peritonitis. It is unknown who actually created the recipe for Blood and Sand, but its first appearance seems to be in "The Savoy Cocktail Book" by Harry Cradock in 1930. There it lists the recipe as equal parts of all three ingredients, but I feel that the recipe works better by boosting the scotch.

Watch on Small Screen: http://www.smallscreennetwork.com/video/691/cocktail_spirit_blood_and_sand/

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Recipe:
1 1/2 oz blended scotch whisky
3/4 oz sweet vermouth
3/4 oz Cherry Heering
3/4 oz fresh orange juice

Instructions:
Shake with ice.
Strain into a cocktail glass.
Garnish with an orange twist.
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How to Make a White Lady Cocktail

Without looking too hard, you'll find a few different recipes going by the name "White Lady". Two, three or even four of them are all from the same bartender, Harry MacElhone, who created the drink in 1919. His original recipe called for Creme de Menthe, Cointreau, and Lemon Juice. In "ABC of Mixing Drinks" he lists it as Brandy, Creme de Menthe, and Cointreau, and then in 1923, when he took over the New York Bar in Paris, he updated the recipe again to be gin, Cointreau, and lemon juice, which is far more palatable. Many times these days, you will find this drink made with egg white as well.
The recipe used here is as it was served by Harry Craddock at the Savoy cocktail bar in London.

Watch on Small Screen: http://www.smallscreennetwork.com/video/701/cocktail_spirit_white_lady/

Recipe:
1 1/2 ounces Martin Miller's Gin
3/4 ounce Cointreau
3/4 ounce lemon juice

Instructions:
Shake with ice.
Strain into a cocktail glass.
Spencer Cocktail - The Cocktail Spirit with Robert Hess http://www.smallscreennetwork.comSign up for the Small Screen Email Newsletter: http://vid.io/xdM
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Another drink from The Savoy Cocktail Book by Harry Craddock, and one that isn't seen hardly at all as far as I can tell. Apricot Brandy can be a bit of a challenging ingredient to understand when used in a recipe like this, since it could either mean a true brandy distilled from Apricot juice, or it could also mean a sweet liqueur flavored with apricot flesh and seeds. We are going to assume that it is the liqueur that was intended for this cocktail.

Watch on Small Screen: http://www.smallscreennetwork.com/video/668/cocktail_spirit_spencer/

Recipe:
1 1/2 oz gin
3/4 oz Bitter Truth Apricot Brandy
dash Bitter Truth Old Time Aromatic Bitters
1 dash orange juice

Instructions:
Stir with ice. Strain into a cocktail glass.
Casino Cocktail - The Cocktail Spirit with Robert Hess http://www.smallscreennetwork.comSign up for the Small Screen Email Newsletter: http://vid.io/xdM
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The Casino Cocktail is a very gin forward cocktail. It can be made with Old Tom gin and showcases that spirit well.

Watch on Small Screen: http://www.smallscreennetwork.com/video/646/cocktail_spirit_casino/

Recipe:
2 oz gin
1/8 oz lemon juice
1/8 oz Maraschino Liqueur
2 dashes Bitter Truth Orange Bitters

Instructions:
Stir ingredients with ice.
Garnish with a cherry.
Between the Sheets Cocktail - The Cocktail Spirit with Robert Hess http://www.smallscreennetwork.comSign up for the Small Screen Email Newsletter: http://vid.io/xdM
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Not many cocktails contain more than one base spirit, let alone three. The Between the Sheets cocktail is one exception. Robert Hess shows you how to make one.
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The French 75 cocktail has been through a few iterations since its humble beginnings during World War I. Currently, the most popular version of this sparkling cocktail is made with gin. Originally, however, it was most likely made with cognac as in this version that Robert mixes up.

Watch on Small Screen: http://www.smallscreennetwork.com/video/478/cocktail_spirit_french_75/

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French 75 Recipe:
1 1/2 oz Rémy Martin Cognac
3/4 oz fresh lemon juice
1 tsp. fine sugar

Instructions:

Shake cognac, lemon juice and sugar with ice.
Strain into a collins glass over ice.
Top with sparkling wine or champagne.
Chaplin Cocktail - The Cocktail Spirit with Robert Hess - Small Screen http://www.smallscreennetwork.com

I am always on the lookout for cocktails which use slightly offbeat, if not downright obscure ingredients. Ramazzotti as an Italian Amaro Bitters, which has a fairly robust and complex flavor. It can present a delightful play of flavors when balanced against the right ingredients. I ran across this drink at the Zig Zag Café in Seattle, where it is regularly one of their go-to drinks when a customer wants something just a bit different.

Watch on Small Screen: http://www.smallscreennetwork.com/video/340/chaplin/

Recipe:
3/4 oz bourbon
3/4 oz dry sherry
3/4 oz Ramazzotti Amaro
1/8 oz Cointreaudash Angostura Orange Bitters

Instructions:
Stir with ice.
Strain into a cocktail glass.
Garnish with a lemon twist.
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How to Make a Tom Collins

The recipe for the Tom Collins first appeared in the 1876 edition of Jerry Thomas' "The Bartender's Guide". Apparently named after a little practical joke popular around 1874 in which one person would tell someone on the street that Tom Collins is in a local bar and is talking about them. The now agitated person would hurry off to confront this Tom Collins and soon enough a forward thinking bartender created the drink.

Watch on Small Screen: http://www.smallscreennetwork.com/video/432

Recipe:
2 oz Gin
1 oz Lemon Juice
1 tsp simple syrup

Instructions:
Shake with ice.
Strain into an ice filled collins glass and top with soda.
Garnish with cherry and orange wedge.
Rye Old Fashioned - The Cocktail Spirit with Robert Hess - Small Screen How to Make a rye Old Fashioned

The Old Fashioned Cocktail was most likely originally made with rye whiskey. Test your favorite bartenders knowledge and technique with this simple but often badly made cocktail.

Watch on Small Screen: http://www.smallscreennetwork.com/video/460/cocktail_spirit_rye_old_fashioned/

Keywords:
old fashioned recipes
old fashioned drink
old fashioned cocktail recipe
old fashioned drink recipe

Recipe:
1/8 oz simple syrup
2 - 4 dashes Angostura Bitters
2 oz Rye Whiskey

Instructions:

Add simple syrup and Angostura Bitters to an old fashioned glass.
Add ice and stir to combine.
Add whiskey and stir.
Garnish with a large orange zest.
Gimlet Cocktail - The Cocktail Spirit with Robert Hess - Small Screen http://www.smallscreennetwork.com

How to Make a Gimlet Cocktail

The Gimlet is an old style navy drink most likely invented when sailors in the British navy mixed their ration of gin with lime juice. A 1953 description was: "a real gimlet is half gin and half Rose's lime juice and nothing else" (Terry Lennox in Raymond Chandler's The Long Goodbye). Thus, Robert Hess shows you how to make a gimlet with Hendrick's Gin and Rose's Lime Juice, going against the idea that fresh is always better.

Watch on Small Screen: http://www.smallscreennetwork.com/video/445/cocktail_spirit_gimlet/

Recipe:
2 oz Hendrick's Gin
3/4 oz Rose's Lime Juice

Instructions:
Shake with ice.
Strain into a cocktail glass.
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How to Make a Singapore Sling

The Singapore Sling was originally created by Mr. Ngiam Tong Boon for the Raffles Hotel in Singapore in the early 20th century. It is a wonderful drink that we probably have all heard of, but perhaps have never had. And because this recipe is often incorrectly recorded in most recipe books, even if you think you've had it, you probably haven't.

Watch on Small Screen: http://www.smallscreennetwork.com/video/414/cocktail_spirit_singapore_sling/

Recipe:
1 1/2 oz Gin
1/2 oz Cherry Heering
1/4 oz Cointreau
1/4 oz Benedictine
4 oz pineapple juice
1/2 oz lime juice
1/3 oz grenadinedash Angostura Bitters

Instructions:
Shake with ice.
Strain into an ice filled collins glass.
Garnish with cherry and a pineapple slice.
Brandy Alexander - The Cocktail Spirit with Robert Hess - Small Screen http://www.smallscreennetwork.comSign up for the Small Screen Email Newsletter: http://vid.io/xdM
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Few bartenders dread the chocolate martini more than any other drink request. First, it is not a martini. Second, you might as well have a scoop of chocolate ice cream instead! To the rescue comes a classic that is sure to please, simple to make and much more interesting: the Brandy Alexander.

Watch on Small Screen: http://www.smallscreennetwork.com/video/496/cocktail_spirit_brandy_alexander/

Recipe:
1 1/2 oz cognac
1 oz cream
1 oz créme de cacao

Instructions:
Shake with ice.
Strain into a cocktail glass.
Garnish with grated nutmeg.
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How to Make a Negroni Cocktail

Sometime during the year 1919, or perhaps early 1920, the "Negroni" cocktail was invented when Cammillo Luigi Manfredo Maria Negroni (reportedly a Count) asked Fosco Scarselli, barman at the Cafe Casoni to "fortify" his regular Americano with some gin.

Watch on Small Screen: http://www.smallscreennetwork.com/video/438/cocktail_spirit_negroni/

Recipe:
1 oz Beefeater 24 Gin
1 oz Campari
1 oz Sweet Vermouth

Instructions:
Stir with ice.
Strain into a cocktail glass.
Garnish with an orange twist.

Angus Winchester stirring a Negroni: http://www.youtube.com/watch?v=pWZWYxTO37E
Last Word Cocktail - The Cocktail Spirit with Robert Hess - Small Screen http://www.smallscreennetwork.comSmall Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: http://bit.ly/MF8FOT

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In this episode, Robert gives you the last word on stocking your bar...then mixes up the Last Word cocktail.

Watch on Small Screen: http://www.smallscreennetwork.com/video/5/cocktail_spirit_last_word/

Recipe:
1 oz gin
1 oz maraschino liqueur
1 oz Chartreuse
1 oz fresh lime juice

Instructions:
Shake with ice.
Strain into a cocktail glass.
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The Cocktail Spirit with Robert Hess - The Gin and Tonic
The Gin & Tonic is of course an extremely simple drink to make, but is that any reason to avoid it? I don't think so. Especially when you use quality ingredients.

Watch on Small Screen: http://www.smallscreennetwork.com/video/83/cocktail_spirit_gin_tonic/

Recipe:
2 oz gin
tonic water

Instructions:
Pour gin over ice.
Top with tonic water.
Garnish with lime wedge.
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How to Make a Bloody Mary

The Bloody Mary represents a drink where everybody is welcome to test out their creativity just a little to see what sorts of unique twists they can add to this long-time classic. Start with the basic recipe and then see where that leads you.

Watch on Small Screen: http://www.smallscreennetwork.com/video/8

Keywords
bloody mary mix
bloody mary recipe
bloody mary drink
bloody mary

Recipe
1 1/2 vodka
3 oz tomato juice
1/2 oz lemon juice
celery salt to taste
worchestershire sauce to taste
black pepper to taste
1 tsp horseradish sauce
1 Tbs ancho chili powder
garnish with celery stalk

Instructions
Build in a pint glass.
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How to Make a Red Snapper Cocktail

If you dig into the often confusing history of the Bloody Mary, you will encounter references to it first being served in 1934 at the St. Regis hotel in New York by Fernand Petiot who brought the recipe with him from Paris (where some accounts claim he invented it). Since the name "Bloody Mary" was deemed to be a little to vulgar for the establishment, it was re-christened the "Red Snapper", it is also said that since vodka wasn't yet easily available here in the US, gin was used instead. Eventually the original name was returned to the drink, but the Red Snapper continued to be made with gin instead of vodka.

Watch on Small Screen: http://www.smallscreennetwork.com/video/696/cocktail_spirit_red_snapper/

Recipe:
2 ounces Martin Miller's Gin
4 ounces tomato juice
1/2 ounce lemon juice
1 pinch salt
1 pinch black pepper
2 dashes Worcestershire sauce
2 dashes Tabasco sauce

Instructions:

Add all ingredients to a mixing tin.
Roll ingredients back and forth into a second tin and the first until combined.
Strain over ice in a Collins glass.
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This is a unique little cocktail that I created a few years ago. It is an excellent way to illustrate the the valuable role that dry vermouth can play in a properly balanced drink. I've found that it is easily enjoyed by both experienced cocktail drinkers as well as those who haven't quite built up their palate for spirits.

Watch on Small Screen: http://www.smallscreennetwork.com/video/72/cocktail_spirit_black_feather

Recipe:
2 oz Brandy
1 oz Dry Vermouth
1/2 oz Cointreau
dash of Angostura Bitters

Instructions:
Stir with ice.
Strain into a cocktail glass.
Moscow Mule Cocktail - Bartending Bootcamp Ingredients: - no specific name brand
1/4 oz Lime Juice
1 tsp Simple Syrup
3 oz Ginger Beer
2 oz Vodka

Garnish with:
Mint
Lime Wheel

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Return to Speakeasies Modern-dan speakeasies are capitalizing on the outlaw allure of an earlier age. These nightspots are hidden and hard to find, but discovering them is half the fun.
Boardwalk Empire: Speakeasy Tour (HBO) A fascinating insider's tour of Chicago's famed Prohibition speakeasies with cast members from "Boardwalk Empire." For more information, go to http://itsh.bo/f2CvCf

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Algonquin Cocktail - The Cocktail Spirit with Robert Hess - Small Screen http://www.smallscreennetwork.com

This cocktail was named after the Algonquin Hotel, which opened its doors in 1902 in one of New York's most fashionable neighborhoods. The hotel gained its greatest fame a few years later as the home of the Algonquin Round Table, the repeating literary lunch in which Alexander Woollcott, Harpo Marx, Dorothy Parker, Robert Benchley, and their compatriots held sway on New York's cultural scene. There were in fact several drinks named after this historic venue, but this recipe is the one currently served by the hotel's bartenders.

Watch on Small Screen: http://www.smallscreennetwork.com/video/724/cocktail_spirit_algonquin/

Recipe:
1 1/2 oz rye whiskey
3/4 oz dry vermouth
3/4 oz pineapple juice (unsweetened)

Instructions:
Stir with ice (otherwise the pineapple juice will foam!).
Strain into a cocktail glass.
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The Daiquiri is nothing more than a basic "sour" of spirit, citrus, and sugar... but somehow transformative. Done right with the best limes you can find, a Daiquiri will astound people who only know the slushy Slurpee kind they churn out at the chains. If the classic, up style of serving this drink was good enough for JFK and Hemingway, it's surely good enough for Joe Blow.
If you are lucky enough to acquire in-season, tree-ripened limes, just make sure you're sitting down when you taste this.

For the full recipe and instructions, watch this video on Small Screen: http://www.smallscreennetwork.com/video/722/home_bar_basics_daiquiri/

Buy great cocktail and bartending tools at http://www.kegworks.com

Grab a copy of Home Bar Basics: http://www.storenvy.com/products/255130-home-bar-basics-and-not-so-basics

Recipe:
1 1/2 oz light rum
1/2 oz lime juice
1/4 oz simple syrup
Measure accurately with the Double Cocktail Jigger from Kegworks.com.

Instructions:
Chill a cocktail glass in the freezer at least ten minutes.
Shake all ingredients with ice to blend and chill.
Strain into the chilled glass.
Garnish with a lime wheel, either notched on the rim or floating.
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Some cocktails can be easily pinned down to a specific point of origin. The Mojito isn't one of them. The first printed recipe is in the 1931 bar manual from Sloppy Joe's in Havana. But there are records of Caribbean pirates mixing unrefined rum, sugar, lime, and mint going back to the late 16th century. Who knows? One thing's for sure: The Mojito's trendiness ten years ago wasn't because it was the new kid on the block. Most places I've seen make this over-muddle the mint, demolishing it into little shreds you're picking out of your teeth for the next hour. Adding lime chunks to the muddling mix will get a huge boost from the oils in their rinds. Take care and follow a similar process as the Mint Julep and you'll get a much nicer drink. And cleaner teeth.

For the full recipe and instructions, watch this video on Small Screen: http://www.smallscreennetwork.com/video/725/home_bar_basics_mojito/

Buy great cocktail and bartending tools at http://www.kegworks.com

Grab a copy of Home Bar Basics: http://www.storenvy.com/products/255130-home-bar-basics-and-not-so-basics

Recipe:
half a lime, cut into four chunks
2 oz light rum
3/4 oz simple syrup
10 spearmint leaves
1 oz tonic water or sparkling mineral water

Instructions:
Add first three ingredients to a chilled shaker or mixing glass.Muddle well to express all lime juice and rind oils.
Add the mint and muddle again lightly to release the mint's aromatics.
Add an ice cube and let it steep in a cool place for a few minutes.
Fill a Collins glass about two-thirds of the way up with cracked ice.
Gently strain the infused rum over the cracked ice -- don't shake too much.
Top with soda water.
Stir lightly to blend and garnish with a mint sprig that's been lightly slapped against the rim of the glass to release its aromatic oils.
Old Pal Cocktail - The Cocktail Spirit with Robert Hess http://www.smallscreennetwork.com

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The Old Pal Cocktail first appears in "ABC of Mixing Cocktails" by Harry MacElhone of the famed Harry's New York Bar in Paris. Originally calling for Canadian whisky, an American rye provides a robust flavor profile that adds a great foundation for the dry vermouth and Campari. Next time you are at your favorite bar, cozy up to the Old Pal Cocktail.

Recipe
1 oz Bulleit Rye Whiskey
3/4 oz dry vermouth
3/4 oz Campari

Instructions
Stir with ice.
Strain into a cocktail glass.
Garnish with a lemon twist.
Flame of Love Cocktail - The Cocktail Spirit with Robert Hess - Small Screen http://www.smallscreennetwork.com

This drink was created by Pepe Ruiz, bartender at Chasen's in Beverly Hills. Dean Martin had apparently grown tired of the same Martini over and over again, and asked Pepe for something different. This is the drink Pepe came up with.

Watch on Small Screen: http://www.smallscreennetwork.com/video/732/cocktail_spirit_flame_of_love/

Dry Martini: http://www.youtube.com/watch?v=-Phcfypd7tE
Wet Martini: http://www.youtube.com/watch?v=zDGZmyNCIhk

Recipe:
2 oz Vodka
Splash of fino sherry

Instructions:
Coat a chilled martini glass with the sherry and pour out the excess.
Flame several orange peels into the glass (about 8 times).
Stir the vodka with ice, then strain into the glass.
Squeeze an orange peel over the drink and then rub it around the rim to coat it well.
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Almost two years ago now, Jamie extolled the virtues of the Golden Ratio. As a formula for creating new cocktails, the Golden Ratio is 1.5 oz spirit : .75 oz aperitif : .25 oz liqueur. This combination almost always results in a delicious cocktail. If not, it can serve as the base for iteration. Get experimenting!

Watch this video on Small Screen: http://www.smallscreennetwork.com/video/739/raising_the_bar_wallingford/

Recipe

1 1/2 oz Gin
3/4 oz Kina L'Avion D'Or
1/4 oz curaçao

Instructions:
Stir with ice.
Strain into a cocktail glass.
Garnish with a lemon peel.
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How to Make the Prohibition Cocktail

This drink clearly comes from the era of American Prohibition. I found it in the Savoy Cocktail Book, which was published in 1933, so even if this wasn't its first in-print appearance, it had to be pretty close. This recipe specifically called for Plymouth gin, as well as Kina Lillet. Plymouth is of course still around, but there is some debate as to if the currently available Lillet is the same as was once marketed as "Kina Lillet". Some evidence appears to indicate that the product was reformulated sometime in the past, and it's bitterness from the quinine might have been softened at that time.

Watch on Small Screen: http://www.smallscreennetwork.com/video/743/cocktail_spirit_prohibition/

Recipe:
1 oz gin
1 oz Lillet Blanc
2 dashes Bitter Truth Apricot Liqueur
2 dashes fresh squeezed orange juice

Instructions:
Stir ingredients with ice.
Strain into a cocktail glass.
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The Sidecar is an elegant, refined sip that has a soft spot as my personal favorite cocktail. Its form (a "sour") is shared by who-knows how many other cocktails -- two parts strong, one part sweet, one part sour. Swap the brandy for tequila and you pretty much have a Margarita (up next). It's traditional to moisten the glass rim with lemon and dip the rim in sugar -- but certainly not necessary. I find the drink plenty sweet on its own. The Sidecar and the Margarita are where you'll understand why a quality triple sec like Cointreau is worth every penny versus a cheaper variety that would overpower the drink with syrupy sweetness.

A Parisienne Shaker from Kegworks.com is perfect for mixing up a Sidecar or two!: http://www.kegworks.com/parisienne-cocktail-shaker-french-style-20-oz-291-p172159?_s_icmp=nextopia

For the full recipe and instructions, watch this video on Small Screen: http://www.smallscreennetwork.com/video/744/home_bar_basics_sidecar/

Grab a copy of Home Bar Basics: http://www.storenvy.com/products/255130-home-bar-basics-and-not-so-basics

Recipe:
1 1/2 oz brandy or Cognac
1 oz triple sec
1 oz lemon juice

Instructions:
Shake well with ice to blend and chill.
Strain into the chilled glass.
Garnish with a lemon wheel.
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Born of love, obsession and madness pretty much says it all. Martin Miller's Gin was conceived without limits or restraint. The result is a marriage of the purest glacial waters on earth and beautiful botanicals that create lovely citrus and juniper notes and a clean, soft, finish. Martin Miller's Gin is a perfect foundation for mixing cocktails.

Please drink responsibly.

Watch on Small Screen: http://www.smallscreennetwork.com/video/746/behind_the_label_martin_millers_gin/

Recipe:
1.5 oz. Martin Miller's http://bit.ly/16t2DAi
1/2 oz. Dry Sack Sherry
1/8 oz. Raspberry Puree
1/8 oz. Blackberry Puree
1/2 oz. Lemon Juice
1/2 oz. Blood Orange
1/2 oz. Syrup
1 Egg White
1 Dash Orange Bitters

Instructions:
Dry Shake.
Shake with ice.
Strain in the chilled cheeter.
Pound on bar to let foam set.
Pour in chilled cocktail coupe.
Mint Julep - NOT a Mojito with Bourbon - The Morgenthaler Method - Small Screen http://www.smallscreennetwork.com

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Despite what some might tell you, a Mint Julep is not a Mojito made with bourbon. It's also definitely not a mojito made with bourbon, sour mix, Rose's lime juice and Sprite. Like most great cocktails, the Mint Julep is painfully easy to make - and just as easy to screw up. Hopefully this recipe will steer you in the right direction.

Watch this video on Small Screen: http://www.smallscreennetwork.com/video/748/morgenthaler_method_mint_julep/

Check out Jeffrey's post on How Not to Make a Mint Julep and the video that inspired it here: http://www.jeffreymorgenthaler.com/2007/how-not-to-make-a-mint-julep/

Recipe:
12 - 20 mint leaves
1 tsp. 2:1 simple syrup
2 oz Bourbon

Instructions:
Muddle mint leaves and simple syrup in a mint julep cup or old fashioned glass.
Add Bourbon.
Fill cup or glass with crushed ice.
Garnish with a bunch of mint sprigs.
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How To Make the Opera Cocktail

A pre-prohibition cocktail which highlights the value of orange bitters. Few bartenders will know this once popular drink, but is worth rediscovering.

For the full recipe and instructions, watch this video on Small Screen: http://www.smallscreennetwork.com/video/10

Recipe:
2 oz gin
1/2 oz Dubonnet
1/4 oz maraschino liqueur
dash orange bitters

Instructions:
Stir with ice.
Strain into a cocktail glass.
Garnish with a lemon twist.
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How to Make the Guion Cocktail

This drink was named for a member of the family which founded the Guion Line, a steamship company which operated from 1866 to 1892 and was one of the primary steamship lines providing transportation from London to New York. This drink was probably created at the Waldorf Astoria bar.

Watch on Small Screen: http://www.smallscreennetwork.com/video/762/cocktail_spirit_guion/

Recipe:
1 1/2 oz gin
1 1/2 oz sweet vermouth
dash of Bitter Truth Orange Bitters
1 bar spoon of Benedictine (on top)

Instructions:
Stir first three ingredients with ice.
Strain into a cocktail glass.
Float the Benedictine on top.
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How to make a Whiskey Sour Cocktail

In this episode we show you how to make a Whiskey Sour. While these days the Sour is lumped into the Cocktail category, technically it is a drink style all its own, and includes such drinks as the Daiquiri, Margarita, Lemon Drop, and even Cosmopolitan.

For the full recipe and instructions, watch this classic episode on Small Screen: http://www.smallscreennetwork.com/video/34

Keywords:
whiskey sour recipe
how to make whiskey sour

Recipe:
2 oz Bourbon Whiskey
1 oz simple syrup
3/4 oz lemon juice
1 tsp egg white

Instructions:
Shake without ice to emulsify.
Add ice and shake to chill.
Strain into rocks, sour or pisco sour glass.
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How to Make The Harvest Moon Cocktial

The December 1934 edition of Esquire Magazine includes a list of the "Top 10" most popular cocktails. The list starts with an Old Fashioned, and ends with a Daiquiri. The rest of the drinks on the list are reasonably well known. One of them, The Harvest Moon, appears to be MIA for most bartenders. It is described as being a "applejack sour with orgeat".

Watch on Small Screen: http://www.smallscreennetwork.com/video/769/cocktail_spirit_harvest_moon/

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Keywords:
harvest moon cocktail
harvest moon recipe

Recipe
1 1/2 oz applejack
1/2 oz lime juice
1/2 oz orgeat

Instructions
Shake with ice.
Strain into a cocktail glass.
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How to make a Bloody Mary

A special, infused vodka and homemade bloody mary mix give this bloody mary a kick! Get creative with your garnishes with this "brunch in a glass cocktail".

Keywords:
how to make a bloody mary
bloody mary recipe
bloody mary mix
homemade bloody mary

Watch this video on Small Screen: http://www.smallscreennetwork.com/video/767/liquid_kitchen_bloody_good_mary/

Learn more about the Barboss Advance from Vitamix: https://commercial.vitamix.com/Products/Beverage-Blenders/Barboss-Advance

Recipe:
Cocktail
1 1/2 - 2 oz Bloody Good Vodka (recipe follows) or your favorite vodka
4 ounces Balsamic Mary Mix (recipe follows)

Bloody Good Vodka
Makes 1 1/2 cups, enough for about 8 drinks
1 1/2 cups vodka
1/4 cup chopped sun-dried tomatoes (not packed in oil)
1 small sprig fresh basil
1 small sprig fresh thyme
5 peppercorns crushed
1 small dried red chili (if you like it hot)
2 cloves garlic

Balsamic Mary Mix
Makes about 4 cups, enough for about 8 drinks
1 vine ripe tomato
1/2 ea red bell pepper, halved and seeded
1/4 ea English cucumber
1 cloves garlic
3 cups tomato juice
1/4 cup balsamic vinegar
2 Tbsp. fresh lemon juice
2 Tbsp.Worcestershire sauce
1 Tbsp. soy sauce
1 Tbsp. prepared horseradish (or use fresh grated done on a micro plainer)
1/4 tsp. freshly ground or coarse black pepper
1 Tbsp. kosher salt
1/2 tsp. celery seed

Instructions:
Cocktail
Fill a large Old Fashioned or tall glass with ice.
Measure in the infused vodka and Mary mix.
Stir.
Garnish with an assortment of tasty garnishes on a pick.

Bloody Good Vodka
Combine all ingredients in a 4-cup glass jar.
Cover and let infuse at room temperature for 24 -- 36 hours.
Strain the vodka, pressing out as much liquid as possible, and discard the solids.
Store in a bottle, tightly capped, for up to 6 months.

Balsamic Mary Mix
Combine all ingredients in a Vitamix Bar Boss Advance blender cup. Blend on setting #3. Mixture should be almost smooth -- but a few particulates are remaining for texture. Refrigerate for up to 1 week.
Mixologist - Music Video [HD] Hey Mr. Mixologist...did you have to go to college for this? Still thirsty after "Whole Foods Parking Lot", "Yoga Girl" and "Put Your Phone Down", DJ Dave and Barney Kook are back with another wallbanger -looking to buy out the bar -- if we can find it that is. Tweed vests, raw eggs and twenty dollar price tags are the hallmarks of modern cocktail culture -- that's all good but some of us are just trying to get a drink yo! Join us for happy hour... here's a hint -- the password is F'n'S!

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VIDEO INFO
Mixologist was shot on location in Hollywood CA.

Produced and Directed by George Woolley
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Music by David Wittman
http://www.davidwittman.com/

Lyrics by David Wittman and George Woolley

Edited by Craig Rice

Principal Photography by Dave McFarland
dbmcfarlanddp@gmail.com

Additional camerawork by
Jaxon Woods
Pedram Torbati
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Casting by Ben Malbrough
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Scratches by Dj Spider
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Property Master - Nikolai Loveikis
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Assistant Property Master- Rickett Baker
rickett.baker@gmail.com

Gaffer- Nathan Fetzer
n8dean@gmail.com

Graphics by Todd Tanner
www.toddatanner.com

Additional editing by
Mario Framingheddu

Starring
David Wittman as DJ Dave
George Woolley as Barney Kook
Jake Pushinsky as J Pusha
Oliver Nathan as DJ Spider
Pedram Torbati as Ped the Body
Ben Malbrough
Francois Vera as Bartender 1
Dave Fernie as Bartender 2
Daniel Nelson as Bartender 3

Special Thanks to Steve Livigni and the La Descarga staff and management.

Thanks for the inspiration to Josh McAdam and Anthony Healy-London of Churchill...the Fog.

Music video by Fog and Smog performing Mixologist (C) 2012

Are you putting raw eggs in that?

#Drinkingproblems
Tropical Ale Mocktail, Virgin / Non-Alcoholic The tropical ale mocktail brings a nice ginger ale pop, a bit of a ginger ending and a fun time for kids. The initial taste will be pretty strong ginger ale, but the drink gets easier as you sip.

Recipe: 3 oz. Pineapple Juice, 3 oz. Ginger Ale, 1/2 oz. Grenadine.
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How to make a Wet Martini Cocktail

It is time perhaps that we tackle that quintessential cocktail, the Martini. This drink originated in the late 1800's, and quickly became one of the standards, alongside the Manhattan. The pre-prohibition Martini however was different from what you might expect today in many ways, and frankly it was a lot better for it.

Watch on Small Screen: http://www.smallscreennetwork.com/video/20/cocktail_spirit_wet_martini/

Keywords:
how to make a martini
martini cocktail
martini recipe

Recipe
1 1/2 oz gin
1/2 oz sweet vermouth
dash orange bitters

Instructions
Stir with ice.
Strain into a cocktail glass.
Garnish with Maraschino Cherry.
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How to Drink Absinthe

The allure of the "green fairy" is probably due in part to the illicit aura which surrounds this spirit, both in the wide-spread myths of its hallucinogenic properties, and that it is banned in many countries around the world. As the truth get's around that it isn't a hallucinogen, and as the bans gradually get lifted, we'll once again be able to enjoy absinthe for just it's taste, and the ritual associated with its service.

Watch on Small Screen: http://www.smallscreennetwork.com/video/55/cocktail_spirit_absinthe/

Keywords:
how to serve absinthe
absinthe drink
green fairy
wormwood
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How to make a Pegu Club Cocktail

This is a fairly old cocktail which is just now being rediscovered. Dating back to the 1920's this was the house cocktail at the "Pegu Club" in Rangoon. I often use this drink to help people who claim they don't like gin realize that there really isn't anything to be afraid of.

Keywords:
how to make a pegu club
pegu club recipe
pegu club cocktail

Watch on Small Screen: http://www.smallscreennetwork.com/video/51

Recipe
2 oz Gin
3/4 oz Orange Curaçao
1/2 oz lime juice
dash Angostura Bitters
dash Regan's Orange Bitters

Instructions
Stir with ice.
Strain into a cocktail glass.
Garnish with lime twist.
Grasshopper Cocktail - The Cocktail Spirit with Robert Hess - Small Screen http://www.smallscreennetwork.com

How to Make the Grasshopper Cocktail

The Grasshopper Cocktail was apparently created by Philibert Guichet Jr., the owner of Tujaque's bar in New Orleans. As the story goes, it was submitted as an entry to a New York cocktail contest which was held, amazingly enough, in 1928 just before Prohibition was repealed. It is reported to have won second place. (Source: Roy F. Guste, Jr. "The Restaurants of New Orleans") Some other sources refer to the contest happening in 1919 however, just prior to Prohibition. However since one of the reported judges was Walter Winchell, who's career didn't really start until 1920, it is more likely that the contest happened during Prohibition.

Watch on Small Screen: http://www.smallscreennetwork.com/video/779/cocktail-spirit-grasshopper/

If you like guilty pleasure cocktails like the Grasshopper, check out this version of the Amaretto Sour: http://www.youtube.com/watch?v=UH86PCQwBug

Keywords:
grasshopper
grasshopper cocktail
grasshopper recipe

Recipe:
1 oz green crème de menthe
1 oz white crème de cacao
1 oz cream

Instructions:
Shake well with ice.
Strain into a cocktail glass.

Source: Philibert Guichet Jr. - Tujague's, New Orleans
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How to Make the Suffering Bastard Cocktail

The original name for this drink was apparently the Suffering Bar Steward, but as one might expect in a noisy bar after a few drinks, the name gets a little mangled. There are several recipes for this floating about. For mine I turned to one of my favorite sources, Beachbum Berrry's Grog Log, by Jeff Berry.

Watch on Small Screen: http://www.smallscreennetwork.com/video/123/cocktail_spirit_suffering_bastard/

Recipe:
1 oz fresh lime juice
1 oz Bourbon
1 oz Gin
4 oz Ginger Ale
dash Angostura Bitters
add ice and stir

Instructions:
Build in a glass.
Fill with ice.
Stir to chill and combine.
Garnish with cherry, orange and mint sprig.
Scorpion Bowl Cocktail - The Cocktail Spirit with Robert Hess - Small Screen http://www.smallscreennetwork.comSign up for the Small Screen Email Newsletter: http://vid.io/xdM
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How to Make the Scorpion Bowl Cocktail

This classic "Communal" libation is a classic served at many Tiki inspired lounges, but the original comes from Trader Vic himself. While the recipe changed some over the years, this version from the 1960's is often pointed to as the best.

Watch on Small Screen: http://www.smallscreennetwork.com/video/127/cocktail_spirit_scorpion_bowl/

RECIPE
6 oz orange juice
4 oz lemon juice
1 1/2 oz orgeat syrup
6 oz light rum
1 oz brandy

INSTRUCTIONS
Blend with ice.
Pour over ice into scorpion bowl.
Serve with long straws.
Solera Sherry Punch - Kathy Casey's Liquid Kitchen - Small Screen http://www.smallscreennetwork.comSign up for the Small Screen Email Newsletter: http://vid.io/xdM
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How to Make Solera Sherry Punch

Sherry's earthy flavor adds a rich note to this punch recipe. Want to serve more? Mix up this punch in a large batch for easy entertaining.

Watch on Small Screen: http://www.smallscreennetwork.com/video/780/liquid-kitchen-solera-sherry-punch/

Keywords:
punch
punch recipe
sherry punch recipe

Recipe:
Makes 1 cocktail
1 orange wedge
1 1/2 ounce Dry Sack Sherry
3/4 ounce Lemon Hart Demerera 151 rum
3/4 ounce fresh pineapple juice
1/2 ounce fresh lemon juice
1/2 ounce orgeat
1 dash Fee's Black Walnut Bitters

Instructions:
Squeeze and drop orange wedge into a cocktail mixing glass.
Measure the sherry, rum, pineapple, lemon, and orgeat.
Add the bitters.
Fill with ice, cap and shake vigorously.
Strain over fresh ice into an old fashioned glass.
Dust with gold dust or garnish with orange or pineapple.
Cobbler Style Cocktail - The Proper Pour with Charlotte Voisey - Small Screen http://www.smallscreennetwork.comSign up for the Small Screen Email Newsletter: http://vid.io/xdM
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If you were alive in the late 18th and early 19th century, as some of you might have been, you know that it was no guarantee that your cocktail would be served or cooled with ice. In fact, there was a good chance the tavern or bar you were in had no ice at all. Especially if you lived in the American South or a stones throw from the equator. You can thank Frederic Tudor, the "Boston Ice King", for remedying that. His ice deliveries from the Northeast to hotter climates paved the way for creative uses of ice like the crushed "cobble stone" like pieces of ice found in the cobbler. Grab your Lewis Bag and get crackin'!

Watch on Small Screen: http://smallscreennetwork.com/video/609/the_proper_pour_cobbler/
Basics Of Bartending - Instructional Bartending Video For Beginners Basics Of Bartending is an instructional video for beginning bartenders. Jimmy's drink book is available here http://www.amazon.com/Jimmys-Favorite-Drinks-James-Wanderman/dp/1494480069

No liquor was wasted making this video.

This is Jimmy the bartender.I am the guy in this video.If you want to contact me for seminars,consultation,bar set up, or just to say hi,my e-mail is:jimthetooth@gmail.com or phone (480)907-8526. I am now living in San Antonio,Tx.
Sh*t People Say to Bartenders It's what's good!
Follow @hwoodcocktailco on twitter for upcoming bar related videos!

Cast: Brian Bogulski, Kelly Brady, Kiowa Bryan, Christian Correa,
Annamarie Davidson, David Kupchinsky, Rob Lindo,
Mia Mastroianni, Troy Murray, Brian Stewart

Written by Jason Bran and Kiowa Bryan

Produced by Jason Bran, Kiowa Bryan, and John Lawniczak

Did you find this offensive? If so please click here before disliking: http://www.jasonbran.com/2012/03/26/sht-people-say-to-bartenders/
Hey Bartender Show Episode 1 - Santa Barbara CA Bartending Show for Professionals & Home Entertainers. Presented by www.pacificcoastbartendersschool.com
Hey Bartender Show Episode 2 - Santa Barbara CA Bartending Show for Professionals & Home Entertainers. Presented by www.pacificcoastbartendersschool.com

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