Anthony mixes up his stevia-based version of the classic Tom Collins for the folks at Bombay Sapphire.
Note: They edited out the fact that the ice is made from fresh-squeezed pink grapefruit juice. Just be sure to strain it to get the pulp out. Also, I'm using stevia (an all-natural herbal sweetener) syrup instead of simple syrup, so there's no added sugar. Mix equal parts Truvia and water, just like you were making simple syrup. Thanks for watching!
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If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!
Saturday, December 19, 2009
Thursday, December 17, 2009
AOTD on NY WPIX-TV Morning News
This morning I made my third appearance on New York's WPIX-TV Morning Show, making no sugar added cocktails for the holidays!
Thursday, November 05, 2009
Anthony on NYC-TV!
Recently did a piece for NYC-TV on Forty Eight, the cocktail lounge I manage. Here's a link to the video. The channel reaches 18 million homes!
Friday, October 30, 2009
Episode 72: White House Press Dinner, Pt. 3
Anthony wraps up his visit to the Capital File Magazine White House Press Correspondents' Dinner After Party in the last episode of this 3-part AOTD-On-The-Road series!
Right click and "Save As" to download Video | Phone Format | PSP
If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!
Right click and "Save As" to download Video | Phone Format | PSP
If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!
Tuesday, September 22, 2009
Episode 71: White House Press Dinner, Pt. 2
Anthony tastes more incredible drinks at the Capital File Magazine White House Press Correspondents' Dinner After Party in the second of this 3-part AOTD On The Road series!
Right click and "Save As" to download Video | Phone Format | PSP
If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!
Right click and "Save As" to download Video | Phone Format | PSP
If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!
Monday, September 21, 2009
Links to AOTD on Martha Stewart Living Radio "Living Today"
Had a great time on the "Living Today" Happy Hour segment last Friday! If you missed the broadcast, here's a link to the audio file and the blog post. The segment had over 5 million listeners!
Thursday, September 10, 2009
AOTD on Martha Stewart Living Radio!
Sirius and XM subscribers, take note -- I'll be on the Martha Stewart Living Radio (Sirius 112 and XM 157) "Living Today" show from 4P-5P on September 18th for their Friday Cocktail Hour segment!
Tuesday, July 07, 2009
Shaken, Not Stirred
One of the most common questions I get, this time from the YouTube site:
Q: When it comes to bourbon, when do you shake and when do you stir? The two drinks you showed in your last video are really similar but one was shaken and the other was stirred.
A: Great question, and a source of contention among some bartenders. Shaking versus stirring doesn't depend on the liquor, but rather on the mixers and, more importantly, on how the bartender wants to present the drink. Shaking aerates the drink, which makes it easier for your nose to get involved in the tasting and can thus intensify the flavor. This also froths the ingredients, which lightens the texture but also clouds the liquid. Lastly it imparts ice flakes which help keep the drink at temperature.
Stirring keeps the drink dense and clear, but does this at the expense of aeration and ice flakes. To me, flavor and temperature are more important in most cocktails than keeping them clear, so I shake almost all my drinks. The exceptions are liquor-only (no mixers) drinks that I serve up (no ice) and specifically want to keep crystal-clear - and these are rare. (Also consider that even a shaken drink will clarify in just a few minutes.)
I've taken temperature readings over 30 minutes of shaken and stirred drinks countless times in training classes, and shaken drinks stay significantly colder longer. A properly-shaken martini will still be below 40F after sitting for 15 minutes, while the stirred version doesn't hold temp nearly that long.
Last common misconception is that shaking waters a drink down more than stirring, which is not only untrue but immaterial. First off, ice melt is an important ingredient in a properly mixed drink. Secondly, physics tells us that cooling a liquid from Temp A to Temp B requires the ice to absorb X amount of heat, which in turn results in Y volume of ice melt. Both methods rely on convective cooling and if the temperature is lowered the same amount, the melt will be equal.
Thanks for watching!
Q: When it comes to bourbon, when do you shake and when do you stir? The two drinks you showed in your last video are really similar but one was shaken and the other was stirred.
A: Great question, and a source of contention among some bartenders. Shaking versus stirring doesn't depend on the liquor, but rather on the mixers and, more importantly, on how the bartender wants to present the drink. Shaking aerates the drink, which makes it easier for your nose to get involved in the tasting and can thus intensify the flavor. This also froths the ingredients, which lightens the texture but also clouds the liquid. Lastly it imparts ice flakes which help keep the drink at temperature.
Stirring keeps the drink dense and clear, but does this at the expense of aeration and ice flakes. To me, flavor and temperature are more important in most cocktails than keeping them clear, so I shake almost all my drinks. The exceptions are liquor-only (no mixers) drinks that I serve up (no ice) and specifically want to keep crystal-clear - and these are rare. (Also consider that even a shaken drink will clarify in just a few minutes.)
I've taken temperature readings over 30 minutes of shaken and stirred drinks countless times in training classes, and shaken drinks stay significantly colder longer. A properly-shaken martini will still be below 40F after sitting for 15 minutes, while the stirred version doesn't hold temp nearly that long.
Last common misconception is that shaking waters a drink down more than stirring, which is not only untrue but immaterial. First off, ice melt is an important ingredient in a properly mixed drink. Secondly, physics tells us that cooling a liquid from Temp A to Temp B requires the ice to absorb X amount of heat, which in turn results in Y volume of ice melt. Both methods rely on convective cooling and if the temperature is lowered the same amount, the melt will be equal.
Thanks for watching!
Sunday, July 05, 2009
Episode 70: White House Press Dinner, Pt.1
Anthony heads down to Washington, DC, to attend the Capital File Magazine White House Press Correspondents' Dinner After Party in the first of this 3-part AOTD On The Road series!
Right click and "Save As" to download Video | Phone Format | PSP
If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!
Right click and "Save As" to download Video | Phone Format | PSP
If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!
Wednesday, July 01, 2009
Anthony Returns to the WPIX-TV Morning Show
I visited the WPIX-TV Morning Show to mix up three Fourth of July-inspired cocktails using beer, cider, and wine as the main ingredients: the Red, White and Blueberry, a Cider Flip, and my original Pear Royale Martini.
Red, White and Blueberry
In a pint glass, layer:
6 oz. Bluepoint Blueberry Ale (bottom)
6 oz. Guinness Stout (top)
Drizzle over top:
1/2 oz. Chambord
Cider Flip
In a mixing tin with ice, add:
2 oz. Heavy Cream
2 oz. Egg Beaters
1 tbsp. Superfine Sugar
1/4 tsp. Dried Pumpkin
1/4 tsp. Grated Lemon Peel
Shake until mixture is thickened, add:
1 oz. Bacardi Light Rum
4 oz. Woodchuck Amber Hard Cider
- Shake gently to incorporate, strain into a large wine glass
- Garnish with freshly grated nutmeg
Pear Royale Martini
In a mixing tin with ice, add:
1-1/2 oz. Chianti
1 oz. Crème de Cassis
Shake until tin is frosted, add:
1-1/2 oz. Prosecco
- Roll into mixing glass and back into tin
- Strain into a martini glass lined with thinnly-sliced Seckel pear
- Garnish with a float of 3 fresh raspberries
Check it out at the WPIX Morning News Blog.
Wednesday, May 20, 2009
Episode 69: Root Beer Float
Anthony wraps up his visit to Daddy-O with a Maker's Mark Root Beer Float!
Right click and "Save As" to download Video | Phone Format | PSP
If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!
Right click and "Save As" to download Video | Phone Format | PSP
If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!
Thursday, April 02, 2009
Episode 68: Passion Fruit Paloma
Anthony returns to Daddy-O with Charlotte and makes her unique Passion Fruit Paloma just in time for Spring!
Right click and "Save As" to download Video | Phone Format | PSP
If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!
Right click and "Save As" to download Video | Phone Format | PSP
If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!
Thursday, January 29, 2009
The Best Beer Cocktails - AOTD on WPIX
Mixologists are thinking outside of the can this football season and giving beer its right place on the cocktail list. Page Six Magazine rounded up their favorite beer cocktails from various bars around the area.
WPIX's Tiffany McElroy assisted mixologist Anthony Caporale in making three special beer cocktails: Bulldog Rouge, Beer Cassis and a Guinness Float.
Page Six Magazine comes free every week in the Sunday edition of The New York Post.
Wednesday, January 28, 2009
AOTD on WPIX NY
If you're an AOTD fan in the New York area, tune in to the WPIX morning news show on January 29th at about 7:45A to watch me mix up a few Superbowl cocktails for a segment with Page Six Magazine!
And if you're coming from the WPIX site, please check out our collection of how-to cocktail videos.
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