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Art Of the Drink, Volume 1: Bar Essentials
Showing posts with label liquor. Show all posts
Showing posts with label liquor. Show all posts
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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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!
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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
Wednesday, August 10, 2011
Drambuie 15 Release at Tales of the Cocktail!
Talking with my good friend Tom Fischer of BourbonBlog.com about Drambuie 15 at Tales of the Cocktail in New Orleans!
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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, 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
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!
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!
Wednesday, September 10, 2008
Episode 64: Daddy-O
Anthony and Charlotte return to Daddy-O and make their signature Bourbon martini.
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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!
Wednesday, August 27, 2008
Episode 63 - Rosie Lee
Award-winning bartender Charlotte Voisey joins Anthony at Daddy-O and makes her original rose-infused gin cocktail.
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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!
Wednesday, August 13, 2008
Episode 62 - Maker's Mark Old Fashioned
Anthony visits Devin Tavern to enjoy their Bourbon-glazed prawns and fresh-fruit Old Fashioned!
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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, January 29, 2008
Storing Liquor & Other Essentials
Q: Love the show. I just discovered it & I've watched every episode (ok, almost - I think there are 6 I've not gotten to yet). I don't make many cocktails at home and I don't entertain often. I'm curious if there are any special precautions or steps to take to store liquor, liqueur, bitters etc? I'm wanting to stock up my bar for the times I do entertain, but not throw the money away if it's all going to go bad before I use it. Thanks, keep up the good work.
-Ben
A: Great question -- I'm gonna post this on the blog as well. Storing liquor is painless: just keep the bottles tightly capped and most liquors can be kept for decades (fruit flies are your main adversary here, and caps defeat them nicely). Same for bitters and nearly anything with an alcohol content greater than about 20% (40 proof). Low-alcohol liqueurs (30+ proof) will be fine as well. Mixers need to be refrigerated once opened (and even then are only good for about a week), and that's also a good idea for Rose's Lime Juice and Grenadine (though both will do fine at room temp for weeks, even opened). Wine should be finished off within about 24 hours of opening the bottle unless a vacuum or nitrogen re-corking system is used. My standard setup for infrequently used bars is as follows (all can be kept at room temp except where noted):
-Full liquor/liqueur selection, tightly capped.
-Good wine selection, unopened.
-Single-serve grapefruit, pineapple, orange, and tomato juice cans (all usually easy to find).
-12-oz. cans or bottles of cola, diet, lemon-lime, ginger ale, seltzer, and tonic.
-Cranberry juice and lemonade/sour mix either in an unopened bottle or single-serve cans if you can find them.
-Bitters, capped.
-Grenadine and lime juice, refrigerated if opened.
-Salt, pepper, sugar.
Unfortunately, you have to buy fruit and other garnishes fresh, though maraschino cherries, olives, and cocktail onions will keep for a while in the fridge (actually, I think maraschino cherries and cockroaches will be the only things around after a nuclear war). Believe it or not, ice is usually where people come up short when hosting impromptu parties. Hope that helps, and thanks for the feedback!
-Ben
A: Great question -- I'm gonna post this on the blog as well. Storing liquor is painless: just keep the bottles tightly capped and most liquors can be kept for decades (fruit flies are your main adversary here, and caps defeat them nicely). Same for bitters and nearly anything with an alcohol content greater than about 20% (40 proof). Low-alcohol liqueurs (30+ proof) will be fine as well. Mixers need to be refrigerated once opened (and even then are only good for about a week), and that's also a good idea for Rose's Lime Juice and Grenadine (though both will do fine at room temp for weeks, even opened). Wine should be finished off within about 24 hours of opening the bottle unless a vacuum or nitrogen re-corking system is used. My standard setup for infrequently used bars is as follows (all can be kept at room temp except where noted):
-Full liquor/liqueur selection, tightly capped.
-Good wine selection, unopened.
-Single-serve grapefruit, pineapple, orange, and tomato juice cans (all usually easy to find).
-12-oz. cans or bottles of cola, diet, lemon-lime, ginger ale, seltzer, and tonic.
-Cranberry juice and lemonade/sour mix either in an unopened bottle or single-serve cans if you can find them.
-Bitters, capped.
-Grenadine and lime juice, refrigerated if opened.
-Salt, pepper, sugar.
Unfortunately, you have to buy fruit and other garnishes fresh, though maraschino cherries, olives, and cocktail onions will keep for a while in the fridge (actually, I think maraschino cherries and cockroaches will be the only things around after a nuclear war). Believe it or not, ice is usually where people come up short when hosting impromptu parties. Hope that helps, and thanks for the feedback!
Saturday, March 24, 2007
Episode 41: Master Bourbon Tasting Class
Join Anthony in a Bourbon Tasting Class hosted by Master Distiller David Pickerell!
Right click and "Save As" to download Video | Phone Format | PSP
Download the full tasting class!
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
Download the full tasting class!
If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!
Tuesday, January 30, 2007
Art of the Drink 34: Bill Samuels Jr. Interview
Anthony visits Loretto, KY, and talks with Maker's Mark president Bill Samuels Jr.
Right click and "Save As" to download video | phone format | full interview
Right click and "Save As" to download video | phone format | full interview
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