Blog: SSN

If We Were in New York…

Thu, 15 Dec 2011 20:12:24 +0000

You heard Ms. Adams, you need to try these cocktails! Five Cocktails to Try in NY According to Jenny Adams

Home Bar Basics - Old Fashioned

Thu, 15 Dec 2011 19:54:23 +0000

Loving these videos from Home Bar Basics author Dave Stolte! Here is the first one - the Old Fashioned. You can grab Dave's new book here: homebarbasics.com

Old Fashioned from Home Bar Basics on Vimeo.

Martin Miller’s Gin ‘Trade Up’ 2nd Place Winner - Cruentus Umbilicus - Chris Chamberlain

Thu, 15 Dec 2011 17:33:17 +0000

Congratulations to Chris Chamberlain for winning 2nd place in the Martin Miller's Gin 'Trade Up' Competition for having a delicious cocktail and the best video!

IdeaPaint

Tue, 15 Feb 2011 16:57:02 +0000

Small Screen Network has so many ideas swirling, it was high time we organized them. Enter IdeaPaint. IdeaPaint is essentially a replacement for those pesky whiteboards that clutter you startup. You can paint it on your walls from floor to ceiling if you want. After a week of curing it is ready to write on!

Coming Soon to Small Screen Network: Kathy Casey’s Liquid Kitchen™

Wed, 02 Jun 2010 21:43:40 +0000

Small Screen Network is pleased to announce the arrival of Kathy Casey's Liquid Kitchen™, a new web video series on cocktails and cuisine launching September 2010. Having Kathy as one of our hosts is beyond exciting! More on Kathy Casey: Kathy Casey has played a key role in bringing Northwest cuisine and women chefs to national prominence and, as one of the first female executive chefs in the United States, she was named one of Food & Wine’s “hot new American chefs.” She has also been touted as being the original Bar Chef. A savvy spotter of what's hot on the culinary and cocktail scene, Kathy is a frequent TV and radio guest and speaker on trends. She has been featured in numerous national publications, including Esquire, USA Today, Fortune, People Magazine, Cheers, Food Arts, Food & Wine, Gourmet, Time Out, the San Francisco Chronicle and the New York Times. She has appeared on such shows as CNN, Good Morning America, Food Network's Unwrapped, the Travel Channel's Cooking Across America, the Larry King Show, Fine Living's Great Cocktails, CBS This Morning and Northern Exposure. You can often catch her on television as a frequent guest chef and mixologist, on PBS, and in commercials across the American West. Kathy also owns Dish D’Lish® “Food to Go-Go” cafes - as well as Dish D’Lish branded retail and food-service specialty food products and cocktail mixers. Kathy is the owner of Kathy Casey Food Studios® - Liquid Kitchen™, an international agency specializing in delicious creativity: food, beverage and restaurant/hospitality concept consulting, product development as well as social media food and beverage promotions. Clients such as Fairmont Hotels & Resorts, Ritz Carlton, Marriott Hotels, Sunset Produce, Alaska Seafood Marketing Institute, Costco, Wild Hibiscus, Holland America Line, Restaurants Unlimited, Unilever, Monterey Gourmet Foods, Monin Gourmet, Beam Global Spirits, Crown Imports, SKYY Sprits, Ketel One, Diageo, Bacardi, Moet Hennessy, Remy Cointreau and Proximo Spirits have sought her development skills, advice and expertise.

Quality of Content is in the Eye of the Beholder

Wed, 12 May 2010 11:46:52 +0000

This is a great article by Ben Elowitz, CEO of Wetpaint. He goes on to explain that the idea of what content is and whether it is quality or not has changed in the digital age. When I think of the role Small Screen Network plays now and will in the future my thoughts are very much aligned with Ben's. SSN has to keep focused on niche audiences and continue to produce content that is relevant. Over time, we will rise to the top. From Ben Elowitz: Last week, I explained why the traditional ways of judging “quality” in published content are useless in the digital age. Judging by readers response to that piece, those dated values (which I labeled credential, correctness, objectivity and craftsmanship) are still sacred to many people. But here’s the problem: They simply aren’t enough to win audiences, drive financial success, or, for that matter, ensure viability. The demise of institutions like Newsweek proves that—and shows that publishers that don’t move beyond these anachronistic measures of success will perish. So this week, I’m offering part two of the changing definition of quality in published content. Here are the four new rules of quality that publishers must obey to flourish. The biggest difference between the old and new definitions of quality are who’s doing the judging. In the era of Publishing 1.0, when production costs were high, alternatives low and time ample, the editor deemed something quality or not. But today, content isn’t scarce at all—in fact, it is in oversupply. And it is the audience that judges quality directly, dozens of times per day. So, according to the audience, what is quality? It comes down to these four characteristics: —Relevance. When users are skimming thousands of pages from a hundred sites per month, without question the most important factor is whether your content is relevant to the audience. Relevant often means timely, as TMZ demonstrated when it covered news of Michael Jackson’s death hours before others, or when Janis Krums tweeted his photograph of Captain Sully’s US Airways flight 1569 on the Hudson. (As he said in his blog a couple of days later, “it is incredible that anyone at any point can have such an impact by simply posting a picture online.”) But more than that, it means that it matches what’s interesting to the audience. Increasingly, relevant means focused – and the modern web model that works is highly fragmented, addressing niche audiences with a whole deep site about every topic under the sun. Engadget had earned a huge reach of 6.2 million users a month for AOL (NYSE: AOL) by covering all the insider details of edgy devices and inventions for its tech-forward readers, while thebachelorshow.com gets millions of pageviews by garnering the audience that just can’t get enough of another famous pilot, Jake Pavelka. Regardless of what you personally may think of these sites, they are high quality because they’ve got the right goods for their audiences. —Make experiences, not content. In old media, the editors made the content and that was the product. Not any more. Technology and content today are fused like peanut butter and chocolate in a Reese’s, and together they go by the name of “experience.” Google (NSDQ: GOOG) Maps literally redefined its category, adding interactivity and features like street view and traffic that make it far superior to the same content available elsewhere. In good, old-fashioned text content, Twitter’s 140-character limit has created an experience that is all about freshness and scanability, and in the process become a destination that relies 100% on third-party content. The New York Times (NYSE: NYT) makes incremental steps in this direction, with innovative applications and interactive graphics. Even Wikipedia – with its driest-of-dry content and lack of interactivity – did its part to improve experience over other web pages by offering an experience of endless exploration through massively hyperlinked pages and a comprehensive collection. Just as wit consumer products, the packaging of content is part of the experience. —P.O.V. information is proprietary for a few minutes, and then – if it’s valuable – it spreads like a cold in a grade-school. While a minority of publishers build a business around sourcing proprietary information, the vast majority offer something far more valuable and ownable: perspective. In digital media, that is far more important, as the same information appears in hundreds of places. The Huffington Post has a paucity of proprietary reporting, and yet earned an audience of 23 million monthly U.S. users by offering points of view that are meaningful to its progressive audience, while ABC (NYSE: DIS) News has tons of original reporting but less than half the online viewers. And Sugar Inc. has expanded its network to over 15 sites by offering points of view to its female audience. Over time, it’s the POV – and how effective that perspective is with the audience – that creates a publisher’s brand relationship. —Distribution. In the old days, content was assigned and written to appear in one place. Now, it appears everywhere—in blogs, in Facebook, in Twitter, and in search engines. This distribution ability is built-in to the content itself. The words in the writing determine whether it will show up at the top of Google or on page 10. The names you drop in the content determine whose vanity Google Alerts will be set off, beginning a chain reaction of tweet and retweet. And the style and hook of the content and its headlines will determine its virality. Content that has no destination draw, no passalong, and no search indexability is plain and simple dead-end content. And like a tree falling in the forest, even the most beautiful content is irrelevant if it’s unseen or unheard. The social game publisher Zynga recognized the importance of distribution by weaving its games like Farmville into Facebook’s distribution network for phenomenal success. And famous-for-being-famous celebrity Julia Allison has mastered the art of building promotion into her content: her bio devotes as many words to where she has appeared as to who she is. The content is the network. Huffington Post exemplifies POV and relevance for their audience by using their entire home page to say what’s important right now for their audience. With affiliated contributors and great outreach through the social networks, they take their experience to where people already are – and reaches 40 million users per month. When publishers adopt this framework for quality, amazing things can happen. Cheezburger Networks (disclosure: I’m an investor), which publishes Failblog and ICanHasCheezburger, creates fun, light content that makes its way through the internet virally. It delivers content that puts a smile on viewers’ faces, and has a ridiculously strong and unique point of view on what’s funny. Its content – largely pictures of cats who can’t spell so good – flies in the face of any old-school rules of quality. But the audience loves it—to the tune of 340 million page views a month. In every category, ranging from humor to opinion to video, there are opportunities to create new and successful digital media properties like ICanHasCheezburger, Huffington Post, and YouTube. But these new-media empires are dependent on letting go of the old rules of quality and adopting a new mindset: that quality is in the eye of the beholder. (courtesy of Paidcontent.org)

CBSNews.com Showcases Robert Hess Mixing Mint Julep

Sun, 02 May 2010 13:33:39 +0000

It is an honor to be mentioned on cbsnews.com! The news site embedded The Cocktail Spirit video with Robert Hess mixing up the Mint Julep. You can read the article and watch the video here.

eMarketer Says Online Video Has Gone Mainstream

Wed, 28 Apr 2010 11:58:33 +0000

According to eMarketer, online video has gone mainstream and will continue to grow through 2014. What great news for Small Screen Network and other high quality video produces across the web. With video becoming available across multiple devices and certain age demographics viewing most or all of their video online, the opportunity continues to grow for Small Screen Network. Read more in this article from eMarketer.

Robert Hess Makes Top 25 Most Influential Cocktail Personalities

Tue, 27 Apr 2010 18:08:07 +0000

Imbibe Magazine has posted its list of the Top 25 Most Influential Cocktail Personalities. Robert Hess, host of The Cocktail Spirit on Small Screen Network, has made the list. He is in some fantastic company. The 25 Most Influential Cocktail Personalities of the Past Century (from ImbibeMagazine.com) The May/June 2010 issue cover story features the 25 Most Influential Cocktails of the Past Century. Compiling that list got us thinking about the people behind some of those cocktails, so we thought it only fitting to create a list of the 25 most influential cocktail personalities of the last 100 years. For this list, we considered the type of influence someone has had on the cocktail world as well as the duration of that influence—and keep in mind that these are people who have specifically influenced cocktail culture, not spirits. Whether they’ve created an iconic cocktail, spawned a cocktail trend or dedicated themselves to educating the public about the craft of cocktails, the following 25 people have undoubtedly impacted the way we all drink cocktails today, and for that, we raise a toast to each of them. Tony Abou-Ganim Tony Abou-Ganim began his bartending career in 1980, and three decades later, he’s influenced countless bartenders and has built an empire of modern bartending, including a line of bar tools, numerous television appearances and his recently released book, The Modern Mixologist. Donn Beach The forefather of modern tiki and creator of the Zombie cocktail, Donn Beach (born Ernest Raymond Beaumont-Gantt) opened his first Polynesian-themed restaurant Don the Beachcomber in Los Angeles in 1934. Spawning a multi-generational tiki craze, tiki wouldn’t be what is today without him. Victor Bergeron Trading the sports theme for tiki aesthetic, Victor Bergeron converted his Oakland, Calif. bar, Hinky Dinks into the instantly popular Trader Vic’s in 1937. Credited with creating the first Mai Tai cocktail, and author of several tiki cocktail books, Bergeron and the Trader Vic’s franchise later opened more than 20 restaurants around the world. Jeff Berry Tiki historian Jeff “Beachbum” Berry has authored five books on Polynesian cocktail culture, unearthing never-before-published recipes and fascinating tiki trivia. He currently conducts tropical drinks seminars around the globe and can be found this summer lecturing on tiki culture on the secluded Greek island of Antiparos, and he’s helped inspire a whole new generation of tiki appreciation. Salvatore Calabrese Simply called “The Maestro” by his colleagues, London-based bartender Salvatore Calabrese has published 10 cocktail books, the first of which, Classic Cocktails, sold close to one million copies. Arguably the best-known and most-awarded U.K.-based bartender, Calabrese also co-owned the recently closed Salvatore at FIFTY bar in central London’s St. James’s neighborhood. Ada Coleman As the head bartender for the American Bar at The Savoy Hotel in the early 20th century, Ada Coleman was one of the first well-known female bartenders. She mentored Harry Craddock and mixed cocktails for famous authors, royalty and actors—the latter of which, Sir Charles Hawtrey, inspired her to create the Hanky Panky, which was among the first cocktails to incorporate Fernet Branca. Harry Craddock American-born Harry Craddock left the States during Prohibition to continue his craft abroad, taking a job behind the American Bar in London’s Savoy Hotel. He is credited with popularizing the dry Martini and went on to publish The Savoy Cockail Book in 1930—a book that has become an immeasurable resource for mixing the classics. Dale DeGroff Dale “King Cocktail” DeGroff gained a following in the mid 1980s at the helm of New York City’s Rainbow Room bar as a preeminent proponent of classic cocktails and fresh ingredients, and over the decades since, he’s inspired legions of bartenders to be better at their craft. Author of The Craft of the Cocktail, DeGroff has developed numerous cocktail recipes, is the recipient of several prestigious awards and is the founding president of the Museum of the American Cocktail. Patrick Gavin Duffy As the bartender of New York’s Ashland House for some 40 years, Patrick Gavin Duffy served drinks to famous faces like Mark Twain, Oscar Wilde and J.P. Morgan, and he chronicled their favorites tipples in his well-regarded books The Official Mixer’s Manual and The Standard Bartender’s Guide. David Embury Neither bartender nor journalist, David Embry was the first connoisseur to publish a cocktail book simply based upon his affinity for well-crafted mixed drinks. His immensely popular book, The Fine Art of Mixing Drinks, was published in 1948 and is considered the first cocktail guide for both hobbyists and pros. Hugo Ensslin German-born bartender Hugo Ensslin wrote Recipes for Mixed Drinks in 1917, a book that would become New York’s last published bartending guide before Prohibition. It included the Aviation cocktail for the first time in print as well as new ingredients of the day like grenadine, applejack and triple sec. Ensslin is considered a major influencer of Harry Craddock and Patrick Gavin Duffy. Ray Foley A former Marine and bartender, the always outspoken Ray Foley (no relation to Imbibe founder, Karen Foley) launched Bartender Magazine three decades ago, serving for a long stretch as one of the few magazines dedicated to bartending. He’s authored several bartending books (as well as a few joke books) and founded The Bartenders’ Foundation, a non-profit that raises scholarship money for bartenders and their families. Ted Haigh Known as Dr. Cocktail, Ted Haigh has become the leading authority on vintage cocktails and spirits. As an author, Imbibe columnist and Museum of the American Cocktail curator, he’s become an unparalleled advocate for rediscovering what’s lost or forgotten in the world of cocktails. Robert Hess This “technology evangelist” for Microsoft is also something of a cocktail evangelist, reminding the world that cocktails should be made with the same craft and care as gourmet food. He’s a co-founder of The Museum of the American Cocktail and a co-founder of The Chanticleer Society, a website attracting cocktail enthusiasts from around the world. He’s also the brains behind drinkboy.com, the author of The Essential Bartender’s Guide and host of The Cocktail Spirit. Harry Johnson The first edition of Harry Johnson’s Bartenders’ Manual was published before our century cutoff, but this landmark book is still being reprinted to this day, and bartenders around the world look to it for guidance in honing their craft. Perhaps what makes Johnson’s approach especially significant is that his book was the first how-to, articulating how to be a bartender (not just what to make), and the wisdom Johnson imparted then still applies today. Chris McMillian As much a New Orleans institution as the Sazeracs he serves, career bartender Chris McMillian is a living piece of Nola cocktail history. His bartending style is one part historian, two parts storyteller, and his pitch-perfect Mint Juleps are a legend in their own right. Harry MacElhone When Harry MacElhone took over the New York Bar in Paris, he slapped his name on the front and quickly created an institution. Said to be the birthplace of such classics as the French 75, the Monkey Gland and the Bloody Mary, the bar is one of the most famous watering holes in the world. Sasha Petraske At the dawn of the 21st century, when Cosmos and Jager shots were still the drinks of choice, Sasha Petraske sparked a classic-cocktail revolution when he opened the members-only speakeasy Milk & Honey on New York’s Lower East Side. Since then, dozens of speakeasy-style bars have cropped up across the country, and Petraske has built a mini-empire, including White Star, Little Branch and Dutch Kills. Brian Rea After decades of mixing drinks in such lofty locales as the 21 Club in New York, Brian Rea turned his talents toward teaching, developing and conducting bar management programs for UCLA and Cal Poly University, as well as the National Restaurant Association. The author of Brian's Booze Guide and Brian's Bartender Guide, Rea’s collection of rare cocktail books and ephemera is considered to be the most extensive in the world. Gary Regan With countless newspaper and magazine columns, books and newsletters to his name, Gary Regan is known the world over as one of the most-read cocktail experts around. Whether he’s lecturing at The Smithsonian, conducting workshops or maintaining the Worldwide Bartender Database, he’s helped raise the world’s mixological awareness. Audrey Saunders Just a few years ago, housemade cocktail ingredients like bitters and tonic water where a rarity behind the bar. Then in 2005, Audrey Saunders opened Pegu Club in New York, a bar that helped put the “craft” in the classic cocktail movement. By using housemade ingredients to update old-time recipes, she brought long-forgotten drinks into the 21st century’s spotlight. Jerry Thomas Yes, he came and went before our 100-year cutoff, but considering that Jerry Thomas continues to influence cocktails and bartenders to this day, we think of his impact as timeless. Considered nothing less than the father of American Mixology, his seminal The Bar-Tender’s Guide (alternately titled How to Mix Drinks or The Bon-Vivant’s Companion), published in 1862, was the first cocktail book ever published in the United States. Not only that, his larger-than-life personality and showman’s skills—he was famous for mixing flaming drinks—set the tone for every bartender who came after him. Kazuo Uyeda Kazuo Uyeda began tending bar in the '60s, going on to become one of the world's most respected bartenders. He's won numerous cocktails competitions, authored several books, including Cocktail Technique, and elevated awareness of Japanese bartending techniques around the world, including the hard shake, a method now championed by a whole new generation of talented bartenders, such as Stanislav Vadrna. Robert Vermeire As a London barman in the 1920s, Robert Vermeire compiled a recipe book that has stood the test of time. Cocktails: How To Mix Them, published in 1922, includes the original recipe for the Sidecar, among other drinks that offer a snapshot of the times. What makes the book even more notable is how it catalogs the inventors of the drinks, preserving this historical information for posterity. David Wondrich Few people have done more to illuminate the history of our drinking culture than David Wondrich. A top-notch mixologist, prolific writer and partner in Beverage Alcohol Resource, said to be the world’s first advanced education program in spirits and cocktails. Wondrich entertains as well as he educates.

Executives and Media Buyers to Spend More on ONline Video

Fri, 23 Apr 2010 11:40:34 +0000

From MediaPost 4-23-10 Nearly all ad executives and media buyers plan to increase spending on online video this year, according to new research from branded video ad network BrightRoll. Indeed, 94% of respondents said they plan to increase their spending on video -- up from 87% last year. But where do they plan to spend their creative budgets? The majority -- 54% -- plan to spend them on interactive pre-roll, as opposed to branded entertainment, at 20% -- consumer content or webisodes, at 15% -- or other forms of creative content, at 11%. Read More on MediaPost Overall, 83% of respondents said they are receiving greater value for their spend this year than they were last year, which they attribute to lower rates, better targeting, more access to better inventory, and the emergence of performance-based metrics like cost per engagement and cost per video view. "Online video underwent a cycle of massive innovation in 2009, and has matured into a highly effective platform for advertisers to connect with their target audiences online," said BrightRoll CEO Tod Sacerdoti. More than half -- 56% -- of respondents stated that they view online video advertising as either "more effective" or "much more effective" than other forms of advertising. Targeting was identified as online video's most valuable asset by 32% of respondents, followed by ad unit format, at 21% -- reach, at 19% -- price relative to TV, at 10% -- and ability to reuse creative, at 10%. Meanwhile, 45% of respondents said they would most like to base online ad spend on cost per video view, while 34% said cost per engagement, and 16% said cost per impression. In 2009, advertisers, on average, bought 42% of their online video through ad networks, 43% of their video directly through publishers, and only 15% through portals. The San Francisco-based BrightRoll recently said it achieved profitability nearly a year ago, but that it could still use additional funds to expand its technology platform, along with advertiser and publisher operations worldwide. As a result, in February, it raised another $10 million in Series C financing led by Scale Venture Partners. That brought the company's total venture funding to $16 million since its launch in July 2006. Led by consumer goods, automotive, media and entertainment, interactive marketing will near $55 billion by 2014, according to Forrester. Among other factors, the researcher attributed the increased spend directly to the evolution of online video.

Small Screen Network and William Grant & Sons - Fan and Bartender Appreciation Night @ Rickhouse

Mon, 04 Jan 2010 18:02:05 +0000

Join Small Screen Network and William Grant & Sons at Rickhouse Bar in San Francisco to celebrate our fans and the bartenders across the globe who inspire us. Come meet the hosts of all your favorite Small Screen Network shows and sip fantastic cocktails, created especially for this event by our on screen personalities, featuring wonderful spirits from the William Grant & Sons portfolio. Happy Hour starts at 4 PM and goes until 6 PM. Then, come back after the Tasty Awards for our after party from 11 PM until closing. Prizes will be given away at midnight. See you there! Who: Small Screen Network, William Grant & Sons, You! What: SSN Fan and Bartender Appreciation Night When: January 14th, Happy Hour - 4-6 PM, After Party - 11 PM until 2 AM Where: Rickhouse Bar, 246 Kearny St. San Francisco, CA Media Contact: Colin Kimball 360-340-7233 or colin (at) smallscreennetwork.com

Tales of the Cocktail 2009 - That’s A Lot of Ice!

Mon, 17 Aug 2009 11:33:39 +0000

Tales of the Cocktail, the internationally acclaimed festival of cocktails, cuisine and culture held its annual event in New Orleans, Louisiana from July 8 to July 12, 2009. The event brings together the best and brightest of the cocktail community—award-winning mixologists, authors, bartenders, chefs and designers—for a five-day celebration of the history and artistry of making drinks. Each year offers a spirited series of dinners, demos, tastings, competitions, seminars, book signings, tours and parties all perfectly paired with some of the best cocktails ever made. Tales of the Cocktail, the internationally acclaimed festival of cocktails, cuisine and culture held its annual event in New Orleans, Louisiana from July 8 to July 12, 2009. The event brings together the best and brightest of the cocktail community—award-winning mixologists, authors, bartenders, chefs and designers—for a five-day celebration of the history and artistry of making drinks. Each year offers a spirited series of dinners, demos, tastings, competitions, seminars, book signings, tours and parties all perfectly paired with some of the best cocktails ever made. In its seventh year, Tales of the Cocktail hosted thousands of sippers, used 12,000 thousand pounds of Kold Draft ice, garnishes and more in the five days…Tales of the Cocktail 2009 by the numbers is below: · 12,000 pounds of Kold Draft Ice · 15,000 attendees · 100,000 5-ounce Tales of Cocktail acrylic cups · 13,884 mint leaves · 14,000 lemons · 11,250 limes · 192 pounds of sugar · 1,824 Driscoll’s Blackberries and Driscoll’s Blueberries · 12,000 bottles of Fiji Water · 74 Gallons Lime Juice · 82 Gallons Lemon Juice · 45 Gallons Grapefruit Juice · 21 Gallons Pineapple Juice · 25 Gallons Tomato Juice · 75 Gallons Simple Syrup · 10 Gallons Rich Simple Syrup · 5 Gallons Honey Syrup · 1400 Tropicana Orange twists · 1200 Lemon Twists · 1250 Lime Wheels · 940 Lemon Wheels · 950 Luxardo Cherries · 450 Cucumber Wheels · 400 Lemon Wedges · 430 Lime Wedges · 350 Stalks of Celery · 48,921 items in the Swag Speakeasy · 640 Cocktail Recipes in the Stir Your Soul Edition of the Tales of the Cocktail Recipe Book · 25 Spirited Dinners at New Orleans Restaurants · 10 partner hotel properties About Tales of the Cocktail Tales of the Cocktail is an internationally acclaimed festival of cocktails, cuisine and culture held annually in New Orleans, Louisiana. The event brings together the best and brightest of the cocktail community—award-winning mixologists, authors, bartenders, chefs and designers—for a five-day celebration of the history and artistry of making drinks. Each year offers a spirited series of dinners, demos, tastings, competitions, seminars, book signings, tours and parties all perfectly paired with some of the best cocktails ever made. Save the date for next year’s Tales of the Cocktail, July 21-25, 2010 For more information, go to www.TalesoftheCocktail.com

Seattle Times Mentions Mint Julep Video

Thu, 04 Jun 2009 11:19:17 +0000

The Seattle Times wrote a great short piece on that quintessential Bourbon sipper, the mint julep. Thanks to the Times for mentioning our video from The Cocktail Spirit with Robert Hess.

New Episodes and New Site

Sat, 10 Jan 2009 20:10:18 +0000

Small Screen Network just wrapped up shooting 30 new episodes of The Cocktail Spirit with Robert Hess. We want to thank our many sponsors for helping to make this happen. On February ~~2nd~~ 9th we will launch our newly designed site, the new episodes of The Cocktail Spirit and three new series. Stay Tuned!

Congrats to Jamie Boudreau

Thu, 23 Oct 2008 20:08:45 +0000

We just wanted to congratulate Jamie Boudreau for starting his new gig over at Tini Bigs here in Seattle. Jamie will no doubt bring out the best in this Seattle mainstay.

Tales of the Cocktail - Top 100 Events in 2009

Thu, 16 Oct 2008 20:07:27 +0000

Here at Small Screen Network we surely know how important and how wonderful Tales of the Cocktail is. Not only is it a great time for anyone interested in cocktails and food, it is a great cultural event that brings the best in spirits down to the birth place of the cocktail, New Orleans. We are so happy to hear that Tales has been named one of North America's Top 100 Events for 2009 by the American Business Association. Congratulations Ann and Paul! Cheers!

Bitter Truth - Celery Bitters

Fri, 03 Oct 2008 20:06:20 +0000

Our buddies Stephan and Alexander over at The Bitter Truth just picked up the Mixology Bar Award, Spirit of the Year for Celery Bitters. Congratulations guys!

New York

Thu, 02 Oct 2008 20:03:45 +0000

Brian and I took an amazing trip to New York back in September. It was my first time there and I could not have been more taken by the city. Real neighborhoods. Real diversity. Controlled chaos. Not only did we receive interest from major spirit producers in sponsoring The Cocktail Spirit with Robert Hess we also had a chance to sip great cocktails. On our way to meet our buddy Andre Sala of TVtonic at PDT we stopped by Death & Co. Joaquin Simo was behind the bar.

The Cocktail Spirit Widget

Sun, 10 Aug 2008 17:20:12 +0000

Check our new widget for The Cocktail Spirit: "The Cocktail Spirit Widget":http://www.widgetbox.com/widget/the-cocktail-spirit-with-robert-hess It will keep you up to date when we post a new video!

Small Screen Network Blog and Our First Press!

Sat, 09 Aug 2008 19:40:38 +0000

"_Bainbridge Review_ Article About Small Screen Network":http://www.pnwlocalnews.com/business/26432774.html This is our first blog post!! It also comes free with an article about Small Screen Network in our local paper. For those of you who do not know us yet, I am Colin Kimball, President and Founder of Small Screen Network. Brian Dressler, our Vice President of Business Development and myself, along with special posts from "Robert Hess":http://www.drinkboy.com , host of The Cocktail Spirit, will be blogging frequently about the growth of our company, programming and video online in general. Thank you for reading.