Thursday, October 25, 2007
AOTD Makes the Digg.com Homepage!
So my good friend Steve Daniels wrote on my Facebook wall this morning to let me know that our Flaming Zombie episode (AOTD 25) made the Digg.com home page today! Dave and I set that as one of our major goals back when we started the podcast, though I must admit we thought it would be a long shot. Thanks to Steve and all you fans for helping us make this a reality!
Wednesday, June 20, 2007
Pics From The Green Room
The new bar in The Green Room at the John W. Engeman Theater in Northport, NY. Opening Gala, June 16, 2007 (courtesy of Newsday).
The John W. Engeman Theater in Northport, NY. Opening Gala, June 16, 2007 (courtesy of Newsday).
Sunday, May 13, 2007
Props From the Motherland
Just got this terrific e-mail from a fan in Brazil (home of the Caipirinha) and thought I'd share it with you:
Hey Drink Artist,
I'm from Brazil and I'm a pirate fan. You've made a very good caipirinha on the podcast and since you are an expert I believe that you know what Grog is. So I would like to recomend you making a caipiríssima or caipirinha, but instead of stirring, shaking it and adding some mints in there. It tastes way better then stirred in my opinion. Other things we have in here are caipiroska, which is made from vodka and we go on making up other caipir- names changing the drink or the fruit. My favorites are shaken caipiríssima (which I call grog) and kiwi caipirinha.
Just a little culture now, caipirinha is short for caipira, that's equivalent to hillbilly but the reason for naming the drink that way is actually a mistery.
I just saw your video podcast for the first time and I'm loving it, keep up man! Hope you give the Grog and Kiwi Caipirinha (or caipiríssima) a try.
-LipeCau
Some great info there, and rest assured we'll be doing an episode on grog soon!
Hey Drink Artist,
I'm from Brazil and I'm a pirate fan. You've made a very good caipirinha on the podcast and since you are an expert I believe that you know what Grog is. So I would like to recomend you making a caipiríssima or caipirinha, but instead of stirring, shaking it and adding some mints in there. It tastes way better then stirred in my opinion. Other things we have in here are caipiroska, which is made from vodka and we go on making up other caipir- names changing the drink or the fruit. My favorites are shaken caipiríssima (which I call grog) and kiwi caipirinha.
Just a little culture now, caipirinha is short for caipira, that's equivalent to hillbilly but the reason for naming the drink that way is actually a mistery.
I just saw your video podcast for the first time and I'm loving it, keep up man! Hope you give the Grog and Kiwi Caipirinha (or caipiríssima) a try.
-LipeCau
Some great info there, and rest assured we'll be doing an episode on grog soon!
Monday, April 09, 2007
iTunes Featured!
Well, after almost a year of vidcasting and several straight months in their top 10 Food Podcasts, iTunes has finally seen fit to add Art of the Drink to the Food Home Page Featured list! We were really starting to think they didn't love us....
Thanks to all our fans who came through with great reviews for us -- we really think this turned the trick!
Thanks to all our fans who came through with great reviews for us -- we really think this turned the trick!
Monday, April 02, 2007
Episode 42: Espresso Martini
Anthony visits Bean Traders in search of the perfect espresso and transforms it into a martini.
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!
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!
Monday, March 05, 2007
AOTD on JoeBartender.com
Check out our interview with JoeBartender.com, the coolest bartending mag on the web!
Thursday, March 01, 2007
Episode 38: Maker's Mark Distillery Tour
Anthony takes you on a guided tour and shows you how Bourbon is made by the masters!
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, 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
Thursday, January 18, 2007
AOTD Hits iTunes Top Five Food!
I just found out that Art of the Drink is now Number 5 in the iTunes Top Food Podcasts list, beating out everything else out there except a few long-running broadcast radio shows now being co-distributed as audio podcasts...which also makes us the Number 1 video podcast in the category! As iTunes is the definitive go-to place for podcasting, this is pretty unbelievable. Thanks for all of your support, and stay tuned for more!
January Update
Been a couple weeks since our last AOTD episode, so I just wanted to give you all an update on what we've had going on and what's coming up. The plan was to take the first week of January off, and then post the episodes we shot during our trip to the Maker's Mark distillery as a special three-part series running through the end of the month. But as Bobby Burns says, the best laid plans etc....
Turns out we got way more footage than we expected, and we liked it so much that we're cutting it several different ways: you'll get the original three planned AOTD episodes in our normal six-to-eight minute format, but you'll also be able to download special extended versions of each. We'll start with an incredibly entertaining and informative interview with Maker's Mark president Bill Samuels that will take you through the entire history of American whiskey production by a man who saw most of it first-hand. Then we move into the distillery for a behind-the-scenes tour, including the famous wax hand-dipping line. Finally, we sit in on a Bourbon Tasting Class taught by Maker's Mark Master Distiller Dave Pickerell that will put most wine courses to shame. If you've ever wanted to learn how to appreciate fine spirits, please don't miss this one!
Needless to say this is all taking a bit longer than we expected. Plus, I'm getting ready for the move to New York at the end of the month (new studio, baby!), trying to work the bugs out of my recent ill-timed heart surgery on my main computer (new motherboard, processor, hard drives, and RAM -- so why didn't I just buy a whole new box instead?), preparing to speak at the upcoming Business Podcasting Expo this Friday, and just to keep things interesting had to go and catch the absolute worst case of food poisoning in my adult life last weekend (three days vanished into thin air).
So you really didn't need to know most of that -- especially the last one -- but I feel we've established a bond at this point, no? Bottom line is, bear with us just a bit longer and we're gonna get some really great stuff out to you as quickly as possible. And of course we've got barrels of great new drinks, classic cocktails, history, and techniques coming up throughout the year!
Keep up those e-mails, contest entries, and requests, and we'll keep the drinks flowing! Salute!
Turns out we got way more footage than we expected, and we liked it so much that we're cutting it several different ways: you'll get the original three planned AOTD episodes in our normal six-to-eight minute format, but you'll also be able to download special extended versions of each. We'll start with an incredibly entertaining and informative interview with Maker's Mark president Bill Samuels that will take you through the entire history of American whiskey production by a man who saw most of it first-hand. Then we move into the distillery for a behind-the-scenes tour, including the famous wax hand-dipping line. Finally, we sit in on a Bourbon Tasting Class taught by Maker's Mark Master Distiller Dave Pickerell that will put most wine courses to shame. If you've ever wanted to learn how to appreciate fine spirits, please don't miss this one!
Needless to say this is all taking a bit longer than we expected. Plus, I'm getting ready for the move to New York at the end of the month (new studio, baby!), trying to work the bugs out of my recent ill-timed heart surgery on my main computer (new motherboard, processor, hard drives, and RAM -- so why didn't I just buy a whole new box instead?), preparing to speak at the upcoming Business Podcasting Expo this Friday, and just to keep things interesting had to go and catch the absolute worst case of food poisoning in my adult life last weekend (three days vanished into thin air).
So you really didn't need to know most of that -- especially the last one -- but I feel we've established a bond at this point, no? Bottom line is, bear with us just a bit longer and we're gonna get some really great stuff out to you as quickly as possible. And of course we've got barrels of great new drinks, classic cocktails, history, and techniques coming up throughout the year!
Keep up those e-mails, contest entries, and requests, and we'll keep the drinks flowing! Salute!
Friday, December 15, 2006
AOTD Wins Best of 2006 Award!
I just found out that "Art of the Drink" won Lulu TV's award for "Best Instructional Vlog of 2006!" Thanks to all the people over at Lulu for putting together such a great site -- if you haven't visited them yet, check it out!
Thursday, December 14, 2006
Wednesday, November 29, 2006
AOTD in December
In December, Art of the Drink is back in the studio with our December DrinkArt Girl, Tracy, bringing you the perfect menu of festive drinks for your holiday parties!
Week 1: Anthony shares his fantastic Candy Cane Martini recipe!
Week 2: We'll update the traditional Hot Toddy with fresh ginger and green tea!
Week 3: Anthony introduces you to Egg Nog's nearly-forgotten relative, the Syllabub!
Week 4: AOTD rings in the New Year with a classic Champagne Cocktail!
And be sure to stay tuned in 2007 as we present a whole new lineup of recipes, road trips, and of course DrinkArt Girls!
Week 1: Anthony shares his fantastic Candy Cane Martini recipe!
Week 2: We'll update the traditional Hot Toddy with fresh ginger and green tea!
Week 3: Anthony introduces you to Egg Nog's nearly-forgotten relative, the Syllabub!
Week 4: AOTD rings in the New Year with a classic Champagne Cocktail!
And be sure to stay tuned in 2007 as we present a whole new lineup of recipes, road trips, and of course DrinkArt Girls!
Thursday, November 09, 2006
Art of the Drink 27: Rick Lyke Interview
In this episode of our AOTD On The Road in November series, Anthony interviews beverage writer Rick Lyke.
Right click and "Save As" to download video | phone format
Right click and "Save As" to download video | phone format
Monday, November 06, 2006
AOTD On The Road
With the coming of the holiday season, AOTD will be bringing you a series of special on-the-road episodes for the month of November. For the first two weeks, we'll be coming at you live from the 2006 World Beer Festival in North Carolina. Then it's off to Memphis to kick off some truly special holiday entertaining episodes with my family. Come December, we'll be back in the studio with plenty of unique drinks to help you through all those Christmas parties and into the New Year! Enjoy the holidays, and keep those e-mails coming!
Friday, November 03, 2006
Shake and Roll
Question from the Forum (thanks to Romial): "I'm just recently attending bartending school and we went over martinis tonite. The teacher told us to put the strainer on the mixing cup and shake it back and forth and frost the tin that way. I said that I saw video clips online doing it up and down and mixing harder and he said that was mainly for when you don't have a blender, and if you mix it hard up and down it'll water the drink down a little bit more. Can you clarify if there is a difference?
"Also, we did highballs the night before and I know from your podcasts that you don't like to serve any drink without at least rolling it first. But instead of us doing that, they just had us build them in a certain order and that's it. No mixing at all except for what the liquids do themselves. What are your thoughts on this?"
A: Cool -- so here's the scoop: Not sure exactly what you're describing when you say your instructor is frosting the tin with the strainer on, but I'm going to assume it's more akin to stirring or swirling the drink. The key, though, is that the drink is being agitated with ice until the tin is frosted. Once that happens, you know the temperature is correct, so the technique you're being taught is fine. Both should result in the same amount of melting (minimal if you use enough ice), since both are taking the drink and the ice to the same temperature.
I'm a big fan of shaking for several reason. First, it's the easiest way to get things right for beginning bartenders. Second, it's quicker than stirring, again especially for the beginner. Third, it aerates the drink better, and an aerated drink will have a more intense flavor since the bubbles carry scent to your nasal passages while you drink it. Last, shaking cracks the ice and leaves mini ice flakes in the drink which help it hold temperature longer.
Is shaking the only correct way to chill a drink? Definitely not, but it is the way I recommend 90 percent of the time. Some guests will specifically ask for you NOT to shake their drink (I had a Maker's Mark rep as a regular who would send back Manhattans if they were shaken because she liked to see her bourbon presented nice and clear), and you should definitely accommodate those people, but the vast majority prefer their drinks as cold as possible and want them to stay that way as long as possible. For that, shaking just can't be beat.
As for shaking being able to substitute for a blender, that's definitely true (a post blender, actually, which is the kind they use in soda fountains and ice cream shops) and one of it's advantages -- you need less equipment if you can master shaking. I'll be doing some upcoming episodes on stirring because you should have that club in your bag as well, but it's a bit more advanced and used much less frequently.
On to highballs -- we haven't covered them in the podcast series yet (although the Presbyterian comes close), but I have an episode planned just for this classic cocktail. As a sneak preview, your instructor is correct: one of the defining characteristics of a highball is that it is NOT mixed, and if you notice I didn't mix the Pres. The cool part is why they're not mixed, and for that you'll have to wait for the episode.
"Also, we did highballs the night before and I know from your podcasts that you don't like to serve any drink without at least rolling it first. But instead of us doing that, they just had us build them in a certain order and that's it. No mixing at all except for what the liquids do themselves. What are your thoughts on this?"
A: Cool -- so here's the scoop: Not sure exactly what you're describing when you say your instructor is frosting the tin with the strainer on, but I'm going to assume it's more akin to stirring or swirling the drink. The key, though, is that the drink is being agitated with ice until the tin is frosted. Once that happens, you know the temperature is correct, so the technique you're being taught is fine. Both should result in the same amount of melting (minimal if you use enough ice), since both are taking the drink and the ice to the same temperature.
I'm a big fan of shaking for several reason. First, it's the easiest way to get things right for beginning bartenders. Second, it's quicker than stirring, again especially for the beginner. Third, it aerates the drink better, and an aerated drink will have a more intense flavor since the bubbles carry scent to your nasal passages while you drink it. Last, shaking cracks the ice and leaves mini ice flakes in the drink which help it hold temperature longer.
Is shaking the only correct way to chill a drink? Definitely not, but it is the way I recommend 90 percent of the time. Some guests will specifically ask for you NOT to shake their drink (I had a Maker's Mark rep as a regular who would send back Manhattans if they were shaken because she liked to see her bourbon presented nice and clear), and you should definitely accommodate those people, but the vast majority prefer their drinks as cold as possible and want them to stay that way as long as possible. For that, shaking just can't be beat.
As for shaking being able to substitute for a blender, that's definitely true (a post blender, actually, which is the kind they use in soda fountains and ice cream shops) and one of it's advantages -- you need less equipment if you can master shaking. I'll be doing some upcoming episodes on stirring because you should have that club in your bag as well, but it's a bit more advanced and used much less frequently.
On to highballs -- we haven't covered them in the podcast series yet (although the Presbyterian comes close), but I have an episode planned just for this classic cocktail. As a sneak preview, your instructor is correct: one of the defining characteristics of a highball is that it is NOT mixed, and if you notice I didn't mix the Pres. The cool part is why they're not mixed, and for that you'll have to wait for the episode.
Friday, October 27, 2006
Proof, Q.E.D.
The alcohol proof system can be a source of confusion, especially since it's usually pondered while consuming alcohol. In the U.S., the system is actually fairly simple: a spirit's proof number is twice the percent alcohol by volume (ABV), so standard 80 proof liquor contains 40 percent alcohol.
Like I said, simple. Also boring. The cool part is how and why the system developed, which was to allow early revenue collectors to determine (in the field and sans laboratories) whether a beverage was subject to liquor taxes. A small amount of the liquid in question would be poured on a pinch of gunpowder which the examiner then tried to light. If the wet powder burned the liquid had to contain more alcohol than water, at which point it was considered 100 percent proven taxable. The minimum alcohol content required for ignition actually turned out to be 57 percent ethanol, which the U.S. then rounded down to 50 percent to simplify its proof system. And that's how 50 percent alcohol became 100 proof.
So what does this mean to today's bartenders and hosts? A couple of things. First, that liquors of 100 proof or more (also know as overproof liquors) will burn. Second, and more importantly, that a mixed drink containing 1 shot (1.25 ounces) of standard 80 proof liquor actually contains 0.5 ounce of pure ethanol. Compare that with a 12-ounce domestic beer at about 4 percent alcohol (0.48 ounce ethanol), or a 5-ounce glass of wine at 12 percent alcohol (0.6 ounce ethanol), and you'll see that each of these common beverage servings contain about the same amount of ethanol -- about 1/2 ounce.
I know I've pointed this out before, but it bears repeating. And please keep it in mind when serving your guests...especially when that guy who's "only been drinking beer all night" wants to drive home.
Like I said, simple. Also boring. The cool part is how and why the system developed, which was to allow early revenue collectors to determine (in the field and sans laboratories) whether a beverage was subject to liquor taxes. A small amount of the liquid in question would be poured on a pinch of gunpowder which the examiner then tried to light. If the wet powder burned the liquid had to contain more alcohol than water, at which point it was considered 100 percent proven taxable. The minimum alcohol content required for ignition actually turned out to be 57 percent ethanol, which the U.S. then rounded down to 50 percent to simplify its proof system. And that's how 50 percent alcohol became 100 proof.
So what does this mean to today's bartenders and hosts? A couple of things. First, that liquors of 100 proof or more (also know as overproof liquors) will burn. Second, and more importantly, that a mixed drink containing 1 shot (1.25 ounces) of standard 80 proof liquor actually contains 0.5 ounce of pure ethanol. Compare that with a 12-ounce domestic beer at about 4 percent alcohol (0.48 ounce ethanol), or a 5-ounce glass of wine at 12 percent alcohol (0.6 ounce ethanol), and you'll see that each of these common beverage servings contain about the same amount of ethanol -- about 1/2 ounce.
I know I've pointed this out before, but it bears repeating. And please keep it in mind when serving your guests...especially when that guy who's "only been drinking beer all night" wants to drive home.
Monday, October 16, 2006
International Podcasting Expo
Just wanted to let you know that I will be speaking at the Online International Podcasting Expo this coming weekend, October 20-22, 2006.
All you need is an internet connection with speakers to attend, and a headset microphone to participate verbally. My two seminars will be part of 40 audio/visual seminars and networking events based on Podcasting and Blogging.
My "Introduction to VideoCasting" session will be Saturday, October 21, 2006 at 9:00A EST, and my "Advanced VideoCasting" session will be Saturday, October 21, 2006 at 10:30P EST.
I will also have an online booth, where you can come and meet with me during the weekend, and you can visit the Exhibitor Halls and attend three Keynote Sessions for free. Joyce and Uchenna Agu, winners of Season 7 of CBS’s Amazing Race, will conduct a public interview during the Expo at 4:15pm EST on Saturday, October 21st. You can come and meet them in person.
You can check out the online schedule of speakers and topics here. Whether you are only researching the subject of Podcasting, have just started podcasting, or are an experienced Podcaster, this Expo will offer something for everyone.
An unlimited attendance ticket includes:
-Entrance to all 40+ Seminar, Workshop and Networking Sessions.
-Downloads of all recordings from these events.
-A FREE Lifetime License for Pamela Pro (a $25 Skype Add-On) that offers a Skype -Answering Machine, Auto Skype Chat Reply, Change Skype status when on a call, Skype Contact Personalisation, Separate Voicemail Greeting for your SkypeIn number, Time Scheduling, Email Forwarding, Call, Video and Chat Recording, Skype Podcasting and Blogging, Notes taking during call, Start other apps when you receive a Skype call and more.
-A FREE Recording and Editing Program for PCs – Wavepad.
-A FREE Mixing Program for PCs – MixPad.
-A FREE Podcasting Handbook multi-media ebook (a $19.95 value).
-Various other giveaways from seminar presenters, including my offer of our best-selling "Art of the Drink, Volume 1: Bar Essentials" DVD.
Tickets are only $25. To check it out and sign up, just click here.
I look forward to seeing you there!
All you need is an internet connection with speakers to attend, and a headset microphone to participate verbally. My two seminars will be part of 40 audio/visual seminars and networking events based on Podcasting and Blogging.
My "Introduction to VideoCasting" session will be Saturday, October 21, 2006 at 9:00A EST, and my "Advanced VideoCasting" session will be Saturday, October 21, 2006 at 10:30P EST.
I will also have an online booth, where you can come and meet with me during the weekend, and you can visit the Exhibitor Halls and attend three Keynote Sessions for free. Joyce and Uchenna Agu, winners of Season 7 of CBS’s Amazing Race, will conduct a public interview during the Expo at 4:15pm EST on Saturday, October 21st. You can come and meet them in person.
You can check out the online schedule of speakers and topics here. Whether you are only researching the subject of Podcasting, have just started podcasting, or are an experienced Podcaster, this Expo will offer something for everyone.
An unlimited attendance ticket includes:
-Entrance to all 40+ Seminar, Workshop and Networking Sessions.
-Downloads of all recordings from these events.
-A FREE Lifetime License for Pamela Pro (a $25 Skype Add-On) that offers a Skype -Answering Machine, Auto Skype Chat Reply, Change Skype status when on a call, Skype Contact Personalisation, Separate Voicemail Greeting for your SkypeIn number, Time Scheduling, Email Forwarding, Call, Video and Chat Recording, Skype Podcasting and Blogging, Notes taking during call, Start other apps when you receive a Skype call and more.
-A FREE Recording and Editing Program for PCs – Wavepad.
-A FREE Mixing Program for PCs – MixPad.
-A FREE Podcasting Handbook multi-media ebook (a $19.95 value).
-Various other giveaways from seminar presenters, including my offer of our best-selling "Art of the Drink, Volume 1: Bar Essentials" DVD.
Tickets are only $25. To check it out and sign up, just click here.
I look forward to seeing you there!
Sunday, October 15, 2006
Calling All AOTD Fans!
While we're on break (which, by the way, is almost over) and you find yourself with a few extra minutes that you'd normally spend watching the latest AOTD episode, it'd be great if you could help us spread the word about your favorite bartending podcast. We really need some reviews on iTunes, so if you like the show please find us under their Music Store/Podcasts/Arts/Food (or just search for "Art of the Drink" in the iTunes Music Store) and write a quick flattering sentence or two.
And if you happen to have another minute, maybe you could drop a quick e-mail to the YouTube folks at:
editor@youtube.com
asking them to review our videos (http://www.youtube.com/profile?user=drinkart) for a feature on the YouTube homepage. Thanks for all your support, and we'll be back with a new special episode in a few more days!
And if you happen to have another minute, maybe you could drop a quick e-mail to the YouTube folks at:
editor@youtube.com
asking them to review our videos (http://www.youtube.com/profile?user=drinkart) for a feature on the YouTube homepage. Thanks for all your support, and we'll be back with a new special episode in a few more days!
Subscribe to:
Posts (Atom)
