For Earth Day, Art of the Drink teams up with Glass Dharma to bring you a cocktail that's as eco-friendly as it is delicious!
Showing posts with label cocktail. Show all posts
Showing posts with label cocktail. Show all posts
Friday, March 21, 2014
Talking Pisco with Junior Merino - AOTD 81
Here's one from the vaults that was never released! Junior Merino and I visit the Pisco Porton distillery in Ica, Peru, for the brand launch, and I have the chance to get his take on all things Pisco!
Wednesday, September 21, 2011
Science of Mixology: Shaking vs Stirring - AOTD 78
Join me in the Drambuie LaBARatory at the Manhattan Cocktail Classic and find out when to shake and when to stir your favorite cocktail!
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Art Of the Drink, Volume 1: Bar Essentials
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Art Of the Drink, Volume 1: Bar Essentials
Friday, September 09, 2011
Science of Mixology: Chilled Glassware - AOTD 77
Join me in the Drambuie LaBARatory at the Manhattan Cocktail Classic and learn whether you should pre-chill your martini glasses!
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If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!
Art Of the Drink, Volume 1: Bar Essentials
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!
Art Of the Drink, Volume 1: Bar Essentials
Science of Mixology: Craft Ice - AOTD 76
Join me in the Drambuie LaBARatory at the Manhattan Cocktail Classic to discover whether craft ice is better than regular cubed ice!
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!
Art Of the Drink, Volume 1: Bar Essentials
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!
Art Of the Drink, Volume 1: Bar Essentials
Monday, June 20, 2011
Pisco Portón Sour - Art of the Drink 75
Visit Nuela in New York City with me to mix the definitive Pisco Sour with Master Distiller Johnny Schuler of Pisco Portón!
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If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!
Art Of the Drink, Volume 1: Bar Essentials
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!
Art Of the Drink, Volume 1: Bar Essentials
Monday, May 23, 2011
Dependable Drinks
Another great question from Quora: What is a solid drink to order from an understocked bar?
Vodka cranberry, splash of soda (or Cape Codder, splash soda if they have fresh-looking limes). Here's why:
-Every bar has all three ingredients.
-The quality of ingredients will be very consistent from bar to bar: vodka varies the least of all liquors from brand to brand, soda water is soda water, and 90 percent or more of all bars use Ocean Spray Cranberry Juice Cocktail.
-This is one of the most popular drinks out there, so chances are even the least experienced bartenders have had practice making a good number of them and gotten feedback on at least some.
-The most common mistake most bartenders make with a highball is mixing it too strong, but since this drink has two mixers they're likely to use a little more mixer overall and thus actually make the drink correctly.
-It's a good drink!
If you're a dark-liquor drinker and want to mix it up a bit (pardon the pun), try Bourbon and cranberry with a splash of soda instead -- fantastic.
Vodka cranberry, splash of soda (or Cape Codder, splash soda if they have fresh-looking limes). Here's why:
-Every bar has all three ingredients.
-The quality of ingredients will be very consistent from bar to bar: vodka varies the least of all liquors from brand to brand, soda water is soda water, and 90 percent or more of all bars use Ocean Spray Cranberry Juice Cocktail.
-This is one of the most popular drinks out there, so chances are even the least experienced bartenders have had practice making a good number of them and gotten feedback on at least some.
-The most common mistake most bartenders make with a highball is mixing it too strong, but since this drink has two mixers they're likely to use a little more mixer overall and thus actually make the drink correctly.
-It's a good drink!
If you're a dark-liquor drinker and want to mix it up a bit (pardon the pun), try Bourbon and cranberry with a splash of soda instead -- fantastic.
Wednesday, July 28, 2010
Maker's 46 - Art of the Drink 74
Anthony returns to the Maker's Mark distillery for the launch of Maker's 46 and finds out everything you ever wanted to know about their first new product in company history!
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If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!
Art Of the Drink, Volume 1: Bar Essentials
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!
Art Of the Drink, Volume 1: Bar Essentials
Sunday, June 13, 2010
AOTD in Czech!
Art of the Drink is being translated into Czech! The series will now be available in four languages including English, Spanish, and Chinese.
Thursday, March 04, 2010
Anthony on Bourbon
Anthony waxes philosophic about Bourbon at the New York City Beer, Bourbon & BBQ Festival with Tom Fischer of BourbonBlog.com.
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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, February 11, 2010
Samuels Redux - AOTD on the Road
Anthony makes his Samuels cocktail for Tom Fischer of BourbonBlog.com at the Beer, Bourbon and BBQ Festival in New York City.
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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
Bombay Sapphire Steve Collins
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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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!
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!
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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!
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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, 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!
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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!
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