The Cocktail Spirit with Robert Hess
The Mint Julep posted
As the Kentucky Derby approaches there is one cocktail that is essential to have in your repertoire, The Mint Julep. Whether at the track or on the veranda watching the sun set, this refreshing, simple and elegant cocktail should be sipped and savored.
The Traveling Mixologist posted
Not only must you stock your bar with the best ingredients and most useful tools, you need to be able to take your act on the road. Robert packs up his traveling mixologist bag and let's you in on some secrets of transporting those all important bitters.
The Bucks Fizz posted
Often confused with the Mimosa, the Bucks Fizz is an elegant drink suited to the simple brunch or extravagant celebration.
The Ramos Gin Fizz posted
The use of egg white and cream in this version of the fizz creates a unique experience. Velvet with a citrus background and a bubbly pop, the Ramos Gin Fizz.
The Gin Fizz posted
The Fizz, a once popular style of drink, can be made in myriad ways. The Gin Fizz is light and refreshing and deserves re-discovery.
Feel Like A Pro posted
Feeling like a professional bartender at home can be as easy as having the right tools. Here are some special suggestions that can up your game the next time you entertain.
The Gin and Tonic posted
The Gin & Tonic is of course an extremely simple drink to make, but is that any reason to avoid it? Heck I don’t think so, especially when you are using one of the new premium brands of tonic water coming onto the market, like “Q Tonic”.
The Piña Colada Cocktail posted
It was on August 15, 1954, that Ramón "Monchito" Marrero Pérez first introduced the Piña Colada to the customers of the Beachcomber Bar at the Caribe Hilton in San Juan, Puerto Rico. It is said that he spent three months working on it until he finally felt he had captured "the sunny, tropical flavor of Puerto Rico in a glass."
The Mai Tai Cocktail posted
The Mai Tai is one of the most well known cocktails from the "Tiki" era... Or is it? Chances are good that if you've ever had a Mai Tai, you haven't had it the way Victor "Trader Vic" Bergeron intended it.
The Zombie Cocktail posted
In its many incarnations The Zombie has become an icon of the tropical drink era spawned by Trader Vic and Don the Beach Comber. As Jeff "Beach Bum" Berry and other cocktail historians re-discover these classic recipes and the "tiki" culture takes off again in this new century The Zombie and it's brethren are poised to make a comeback.
The Black Feather Cocktail posted
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.
The Hurricane Cocktail posted
One of the standards down in New Orleans, the Hurricane was one of the first entries into the rum cocktail boom which heralded the Tiki craze of the 40's and 50's.
The Pisco Sour posted
A favorite from Peru is becoming an international favorite as well. This luscious drink is easy to make and provides a great introduction to Pisco, a type of brandy made in South America.
The Moscow Mule posted
Dating from the 1940's, the Moscow Mule was probably one of the first drinks to be created in America which specifically used vodka as an ingredient.
The Kir Royale posted
When I travel through France, I always try to have at least one Kir Royale. It is a fairly common drink, named after Canon Felix Kir, a former mayor of Dijon, who popularized the use of the local white burgundy wine with a splash of cassis, which became known simply as "Kir". With champagne, it is known as a Kir Royale.
Champagne Cocktail posted
In this episode, Robert Hess of drinkboy.com demonstrates how to create a champagne cocktail with a sugar cube and Angostura bitters. This cocktail dates back over 200 years.
A Cocktailian Library / Champagne Flamingo posted
Part of learning about, and understanding cocktails and mixology, is having the appropriate research material available for not only information, but inspiration as well. In this episode we'll provide some suggestions for a few great books you may want to add to your library, and then close off with a great little cocktail, the Champagne Flamingo.
The French 75 posted
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.
The Irish Coffee posted
No surprise, the Irish Coffee was invented in Ireland, but perhaps owes its popularity to the Buena Vista in San Francisco. In fact I was recently in Ireland, and at a cocktail lounge there they listed the "Buena Vista Irish Coffee" on their menu.
The Absinthe Drip posted
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.
The Frostbite Cocktail posted
For whatever reason, there doesn't seem to be a lot of cocktails made with tequila. Sure, there's the Margarita, which is still the best selling cocktail around, but aside from "Tequila Poppers" the landscape is relatively slim. The Frostbite might be one cocktail you've never heard of before, but frankly I feel it is worth checking out.
An Interview with Jeff Berry posted
Back at Tales of the Cocktail, Robert had the chance to sit down with the incomparable, god of tiki, Jeff Berry. Jeff has embarked on a journey to educate the world about true tiki culture and more specifically, tiki, or as he likes to call them, faux tropical, drinks. They could be the most culinary of them all, and they're coming back!
The Pegu Club Cocktail posted
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.
An Interview at the Zig Zag Cafe posted
We had the great pleasure of sitting down with the owners of the world famous Zig Zag Cafe in Seattle, Washington, Kacy Fitch and Ben Dougherty. They were gracious enough to discuss the history of this fantastic establishment as well as let us in on some classic and original cocktail recipes. Look for the recipes in future episodes.
The Old Fashioned posted
The Old Fashioned represents what is perhaps the oldest form of cocktail known. Unfortunately it has fallen out of favor these days, and I rarely see people ordering it. I suppose this could be partially due to the fact that most bartenders don't know how to properly make it anymore. The atrocities I often see inflicted on this drink include leaving out the bitters, and topping it off with water or soda. Please, stop the madness and let's start making this drink properly again!
The Cosmopolitan posted
First arriving in the mid 80's, the Cosmopolitan was "the" cocktail of the 90's. While it is still popular today, some may avoid it less they be seen as simply "following the pack". Since the Cosmo follows the classic-style formula of such great drinks as the Sidecar, Margarita, Daiquiri, and Aviation, there is nothing at all wrong with this drink, just be careful to make it with good quality ingredients.
Tales of the Cocktail - Final Days posted
We have been reminiscing about our great time in New Orleans. Here is our final video from Tales of the Cocktail. Hope you enjoy it.
The Harrington posted
Vodka is the most popular of spirits, it's lack of discernable flavor however, when mixed in a cocktail, makes it necessary to approach it's use slightly differently than other spirits. In this episode we use the "Harrington" to illustrate how vodka can play an important role in various drinks.
The Mojito posted
The Mojito seems to be "the" drink these days, but this drink dates from before the 1930's, where it was a popular drink in cuba to refresh and relax with. In the late 1940's the drink burst onto the international scene when it was "discovered" by Enest Hemmingway at "La Bodeguita del Medio". Properly made, a mojito should always be made with fresh mint and fresh lime juice, but due to its ubiquitous popularity, you will often find bars using various unfortunate shortcuts to make them quicker, but sacrifice the quality in doing so.
The Whiskey Sour posted
Continuing with our coverage of Whiskey, 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.
From Glen to Glen - Scotch - Presented by Charlotte Voisey posted
Our very special friend, Charlotte Voisey of William Grant and Sons USA, gave a superb presentation on single malt Scotch while at Tales of the Cocktail in New Orleans. Fortunately, Small Screen Network was there to capture it all. We hope you enjoy it! Please check out Glenfiddich and Balvenie for more on these fine products.
Whiskey posted
Whiskey is perhaps one of the most complicated of the spirits, Irish, Scotch, Bourbon, Rye, Canadian, Blended, Straight... no wonder some people tend to shy away from it. Hopefully we can simplify some of these issues for you, so your next trip to the liquor store won't be quite as stressful.
The Rosita posted
I feel that there are far too few good tequila cocktails available, and so I'm always excited when I encounter a new one to add to my collection. I'm hoping that you'll appreciate the complex collection of flavors that the Rosita provides as much as I do.
The Margarita posted
There are countless stories that claim to herald the origin of the Margarita, and to the best of my knowledge none of them have been definitively identified as the real one. Go ahead and debate this topic amongst yourselves if you wish, but in this episode we will instead focus on how to make a proper Margarita using silver tequila, Cointreau, and fresh squeezed lime juice.
Molecular Mixology with Jamie Boudreau - 90 Years of Aviation posted
Jamie Boudreau of Vessel - Seattle puts his own twist on the classic Aviation Cocktail.
Rum with Wayne Curtis posted
There is no better authority on the history of rum than Wayne Curtis, author of And a Bottle of Rum - A History of the New World in Ten Cocktails. Wayne dedicated three years of his life to travelling the globe researching (read: drinking) rum. In this exclusive interview he imparts some of his great knowledge of the spirit. We hope you enjoy it.
El Floridita posted
The "Floridita" Cocktail gets its name from the Floridita bar in Cuba. If you glance through various cocktail books, you will most likely find a variety of different drinks that go by this name, I'm not sure which one should be considered the original version, but this particular one I find to be quite delightful. You'll also learn about how to make homemade Grenadine in the process. (And as to the name of this drink using the masculine "El" instead of the feminine "La"... I've been told that while the establishment takes the feminine name of "Floridita", in Spanish the bar itself is masculine, and thus "El" should be used. At least that's what I've been told.)
Rum and the Daiquiri Cocktail posted
Rum is a spirit who's history is tightly intertwined with the discovery and formation of America. It's traditionally made from molasses, and is often commonly used in tropically inspired cocktails. In this episode we will examine the origins of rum and how it evolved from being barely drinkable into becoming the foundation of such wonderful cocktails as the Daiquiri.
Tales of the Cocktail - Day Two posted
DAY TWO OF TALES OF THE COCKTAIL - NEW ORLEANS - 2007 BROUGHT TO YOU EXCLUSIVELY BY SMALL SCREEN NETWORK!
Tales of the Cocktail - Day One posted
DAY ONE OF TALES OF THE COCKTAIL FROM NEW ORLEANS! TUNE IN EVERYDAY THROUGHT SUNDAY FOR A DAILY VIDEO SUMMARY OF THE EVENTS
The Martini posted
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.
NOTE: Ok, so you got me pontificating about the Martini so much that I messed up making the dry Martini in this episode. I should have added a dash of orange bitters to the dry Martini cocktail just like I did to the sweet version.
Molecular Mixology with Jamie Boudreau - The Vessel 75 posted
An original creation by Jamie Boudreau of Vessel - Seattle, the Vessel 75 utilizes a maple syrup foam to add sweetness and mouth feel. It is a beautiful cocktail with a nod to the classic Old Fashioned.
The Sidecar Cocktail posted
The sidecar is a classic cocktail which most bartenders know, but seems to be rarely ordered. Part of this is because it is poorly made, and more often then not made with sour mix instead of fresh ingredients. Properly made this drink should be made with cognac (or brandy), Cointreau, and fresh lemon juice. There are however a variety of ways these ingredients can be combined, the secret is how to do so in a way that presents a perfect balance.
Sean Harrison - Master Distiller at Plymouth Gin posted
In this very special episode, Robert sits down at Zig Zag Cafe - Seattle with Sean Harrison, Master Distiller at Plymouth Gin. No, it's not just juniper.
The Japanese Cocktail posted
It’s hard for me to understand how the Japanese cocktail has slid into obscurity. While you might find it listed in some of the modern cocktail books, you'll be hard pressed to find one that uses the original recipe from Jerry Thomas’ "Bar Tenders Guide" published in 1887. Properly made this drink has the sweet almond flavor of the orgeat balanced against the brandy and the bitters to present a very enticing drink.
Molecular Mixology with Jamie Boudreau - The Rosewater Rickey posted
In this special episode, the first in a series of three, Robert sits down with Jamie Boudreau of Vessel, Seattle. Jamie discusses and demonstrates the principles of Molecular Mixology in this episode with his creation, The Rosewater Rickey. Be careful! You might feel some heat!
Vessel - Seattle
The Jasmine Cocktail posted
Gin can often be a daunting product to many people, but that’s only because they haven’t really had a chance to have a gin based cocktail which properly uses this product. You shouldn’t have to swallow a mouthful of juniper with every gin cocktail you order. The Jasmine should provide you an opportunity to realize the value of gin.
The Opera Cocktail posted
A pre-prohibition cocktail which highlights the value of orange bitters. Few bartenders will know this once popular drink, but is worth rediscovering.
Bitters, and the Manhattan Cocktail posted
Few drinks have been able to make the tortuous journey through American Prohibition and into the modern era unscathed by alterations, shortcuts, gimmicks, and obscurity. The Manhattan, retains a modicum of popularity, and is even made pretty much the same way it was back in the late 1800's when it first came onto the scene. Most notably, it is one of the few cocktails which you can still expect to be made with bitters.
Bloody Mary posted
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.
Bar Tools / Caipirinha posted
Without tools, we would simply be animals. So in this episode we'll do our best to keep all of you well established into the human race, by showing you many of the tools you need to further your studies in mixology. And in closing, our intrepid host will show you how best to utilize one of your tools to make the Caipirinha.
The Last Word / Stocking Your Bar posted
In this episode, join Robert Hess as he shares with you his secret on how to build up a properly stocked liquor cabinet. He then helps you get started in your journey by showing you how to make the "Last Word" cocktail.