The Cocktail Spirit with Robert Hess
The Cocktail Spirit with Robert Hess is dedicated to the creation of quality classic cocktails. Watch as he mixes up cocktail recipes from the past using the best ingredients.
9 Nov 10 9
The Gimlet is an old style navy drink most likely invented when sailors in the British navy mixed their ration of gin with lime juice. A 1953 description was: "a real gimlet is half gin and half Rose's lime juice and nothing else" (Terry Lennox in Raymond Chandler's The Long Goodbye). Thus, Robert Hess shows you how to make a gimlet with Hendrick's Gin and Rose's Lime Juice, going against the idea that fresh is always better.
Fancy Free Cocktail
25 Nov 09 9
While Whiskey has always had its dedicated followers, for a long time it has been shunned by those who might feel the brown spirits are something which should be avoided. Lately however, there has been some renewed interest into this classic American spirit, and it's flavorful characteristics. While a Manhattan might be a little too forward for the beginner, the Fancy-Free might provide a slightly more comfortable introduction.
Zig Zag Café - Hot Buttered Rum
17 Dec 08 9
Now that you have chilled your batter grab some dark rum and let Kacy Fitch of Zig Zag Café in Seattle show you how to mix up a molten Hot Buttered Rum.
How to Choose Proper Glassware - Sazerac Cocktail
30 Oct 14 8
When it comes to glassware, it can far too often come down to simply using what you have on hand. In a pinch, there may not be anything wrong with that, but even when you are simply making a drink for yourself, you deserve to do things properly and serve it up right! Wine drinkers have long known that different wines taste better in particularly shaped glassware (Thank You Riedel!) In much the same way choosing the right glass for your cocktail can make a big difference in the final results. With cocktails it isn’t so much the nuances of the flavor profile, but instead it is the functionality of the form, the visual presentation, size of the drink, comfort, and elegance as well. Drinks that need to be served with ice obviously need to be in a larger glass than those that don’t. Iced drinks should also be served in glasses with more vertical sides like a typical “Rocks” glass as opposed to an angle-sided “Martini” glass. Many times, the cocktail glassware you might see for sale in various houseware stores, while well intentioned, only exacerbates the problem. Most of the “Martini” style glasses you will see for sale are designed to hold 7, 8, 9, or even more ounces. When you think about a true Martini, it is mostly booze, with a little water from the melting ice. A properly sized Martini will only be a little over 3 ounces of liquid once it is made. If you put this into a 9 ounce glass, it will look like an insignificant drink, which may lead you to pour WAY too much into the glass. Even a “sour style” drink like a Cosmopolitan, should only be around 4 ounces when it is properly made, which is still too small for such a large glass. So even if you are simply preparing to make drinks for yourself at home, you should gather a small collection of glassware so you can treat every drink you make properly. For tonight, Lucullus dines with Lucullus!
La Paloma Cocktail
25 Sep 13 8
Occasionally, adding salt to cocktails can help enhance, or even mask, certain flavors. In the case of the La Paloma Cocktail, arguably the most popular cocktail in Mexico, the addition of salt enhances the combined flavors of Tequila, lime juice and grapefruit soda. This is a refreshing cocktail any time of the year, especially if you live or are traveling south of the border. Learn more about Tequila Cabeza Grab a Bottle of Tequila Cabeza at DrinkUpNY.com
Weeski Cocktail - Courtesy of David Wondrich
16 Aug 12 8
Necessity can often be a wonderful inspiration. David Wondrich created this drink several years ago when he wanted to bring a bottle of pre-mixed Manhattans to a gathering of friends on Halloween. But his liquor cabinet was missing a few critical ingredients. Using what was at hand, he crafted a drink which focused on Jameson and Lillet, and the "Weeski" was born.
3 May 11 8
A beautifully simple and refreshing drink, the Americano was popularized by American tourists in Italy in the 1960s. Try one with your antipasto!
Fancy Whiskey Cocktail
15 Mar 11 8
The Old Fashioned is an old and distinguished cocktail, as well as one of my personal favorites. Many may point to its origins as being at the Pendennis Club in Louisville Kentucky around 1890, but its true roots go much deeper. Today we call it the Old Fashioned because it is a cocktail that is made in the true "old fashioned" way. You might even say it is the original cocktail, although in those days it would simply have been known as a whiskey cocktail, which with a little fancy embellishments becomes the Fancy Whiskey Cocktail.
22 Feb 11 8
A proper library of cocktail books is essential for exploring and finding inspiration. Many times gems are unearthed that can really get your wheels turning. Or, at the very least help bolster you cocktail menu. While visiting the Zig Zag Café, Robert and owner Ben Dougherty came upon the Cloister Cocktail in an obscure book neither of them had ever seen before.
19 Jan 11 8
Classic Tequila cocktails can be hard to come by. There is the Margarita, the most famous cocktail on planet Earth, and the Tequila Sunrise, and well, how many more can you name? Thus, Robert was pleasantly surprised when he came upon the Prado Cocktail in Jones Complete Bar Guide. With a hint of maraschino liqueur and the use of egg white, this cocktail is sure to become one of your favorites and hopefully, a classic.
Corpse Reviver #2 Cocktail
26 Oct 10 8
Said to have the ability to revive a corpse, hence the name, the Corpse Reviver was first listed in "The Savoy Cocktail Book" by Harry Craddock (1930). If you are feeling six feet under this Halloween, one or two of these cocktails is sure to bring you back to life.
Tom Collins Cocktail
19 Oct 10 8
The recipe for the Tom Collins first appeared in the 1876 edition of Jerry Thomas' "The Bartender's Guide". Apparently named after a little practical joke popular around 1874 in which one person would tell someone on the street that Tom Collins is in a local bar and is talking about them. The now agitated person would hurry off to confront this Tom Collins and soon enough a forward thinking bartender created the drink.
Interview: Sean Harrison and Desmond Payne
20 Jul 09 8
As if our coverage of Tales of the Cocktail 2009 could get any better! In this very special episode of The Cocktail SPirit with Robert Hess, Robert sits down for an exclusive interview with Sean Harrison, master distiller of Plymouth Gin and Desmond Payne, master distiller of Beefeater and now Beefeater 24. Together they have decades of experience crafting some of the world's finest gins. And, Robert has about the same amount of experience drinking them!
6 Jul 09 8
This drink was created by Zane Harris. I asked him for some ideas on a "summertime" cocktail, and he said this is one that he had recently worked up. He said it was a good summertime drink not only because it uses cachaça, but also because of the use of egg whites. Zane had noticed that during the summer, people tend to gravitate towards his egg white drinks more than they do the rest of the year. Check out our video on adding eggs to cocktails on Raising the Bar with Jamie Boudreau.
Strait’s Sling Cocktail
26 May 09 8
Of course almost everybody has heard of the famous Singapore Sling, invented at Raffles Hotel in Singapore. What they might not know, is that sometime during the 1930s they stopped serving the drink, and when they decided to start making it again, they discovered they no longer had the original recipe. As the rumor goes, an old customer had a recipe written on the back of an old napkin, and they used that to bring back the drink. There are some who say that this isn't the same recipe. Instead, they feel that the "original" Singapore Sling recipe is found here, in the recipe for the Straits Sling. We may never know.
17 Nov 08 8
This represents my entry into the classic Tiki cocktail arena. Since those Polynesian inspired restaurants were intended as a mini-vacation, I felt the name "Voyager" worked really well... or perhaps it's because I'm a big Star Trek fan... either way, it's a great drink.
Don’t Use Bad Ice in Your Cocktails - Mai Tai Recipe
19 Nov 14 7
Ice has become one of those things that some cocktail geeks can really… well… geek out about. You don’t have to look too hard to find people discussing the science of crystal clear ice, how to make hand-carved ice balls, or various other highly involved details about the ice that goes into mixing the perfect cocktail. As these deep examinations on ice start turning into esoteric exercise, it is easy to start dismissing the importance of ice all together. Ice is just frozen water isn’t it? What’s the big deal? In truth, thinking about the ice you put into your drink is a very important consideration. At the most rudimentary level it is all about size/shape, and temperature. Some bars will use what is referred to as Half-Cube or Crescent ice. These are two slightly different shapes, but about the same size, about the size of a pat of butter. This small and flatish ice will fill the glass with more ice than cubes would which will make the glass look like it is fuller of beverage than it actually is. Since there is more surface area exposed on this shape, it will melt faster as well. The result of course is a flabby drink, and not much of it. Higher end bars will go out of their way to use nice sized cube ice, the larger the cube, the less surface area exposed, and the slower the melt. For serving a drink on the rocks, you can select a size that virtually fills up the glass, but for mixing a drink you need something smaller so you aren’t fighting with the ice when you stir. The most common size is just a little over 1” cube. From a temperature standpoint, at a fairly rudimentary level, ice can be either “wet” or so cold it is “dry”. Wet ice has already started melting, and has a thin layer of water on it, which will immediately go into the drink. “Dry” ice (not to be confused with the CO2 based “dry ice”) is so cold that its surface hasn’t started melting yet. If you touch a cube of “dry” ice, your finger will stick to it because the ice is so cold it freezes to the small bit of moisture on your finger. So, while there is nothing wrong with geeking out about ice, your primary concern is to use nice sized cube which are as cold as possible.
Violet Fizz Cocktail
23 Jul 13 7
The use of violet liqueur in the Violet Fizz Cocktail gives the drink not only a delightful pale violet color but an earthy and floral quality perfect for showcasing a floral and well balanced gin. Adding soda water helps to lengthen and bring together the remaining ingredients making for a refreshing summer sipper. Grab a Bottle of Ford's Gin at Caskers.com Created by The 86 Co., Ford's Gin just won Best New Product at the Tales of the Cocktail Spirited Awards 2013.
30 Aug 12 7
This drink was named for a member of the family which founded the Guion Line, a steamship company which operated from 1866 to 1892 and was one of the primary steamship lines providing transportation from London to New York. This drink was probably created at the Waldorf Astoria bar.
14 May 12 7
The original recipe for this called for equal parts of all four ingredients. Such a drink would be far too unbalanced, but feel free to give it a try if you want. The recipe shown here is more of a modified dry Martini, with the absinthe and violette being supporting actors instead of co-stars.
Poet’s Dream Cocktail
1 Nov 11 7
Found in the Old Waldorf-Astoria Bar book, the Poet's Dream cocktail is a beautiful representation of how Benedictine can be represented in a cocktail.
8 Mar 11 7
Ones own cocktail recipes are often derived from classics that have come before. The Negroni, equal parts gin, sweet vermouth and Campari, is one such classic that continues to inspire. Thus was the case when Robert created the Trident Cocktail.
Holiday Stinger Cocktail
21 Dec 10 7
Typically made with white creme de menthe, the Stinger cocktail is a wonderful dessert drink that pairs very well with rich chocolate. In this version, Robert substitutes green creme de menthe for the white for a more festive look.
27 Feb 09 7
Aperol is a fascinating ingredient which is making it's way back onto the market these days. It is similar to Campari, but not nearly as intense in its flavor. I created the "Petruchio" as a way to highlight Aperol, as well as mess around with using Scotch much the way you might use bitters in a drink. Aperol is produced in Padova (aka: "Padua") which is the setting for Shakespear's "The Taming of the Shrew", and so I named this drink after the main character in that play.
Liqeuer, Aperitif & Digestif
- Almond Liqueur
- Apricot Liqueur
- Blackcurrant Liqueur
- Chocolate Liqueur
- Cherry Liqueur
- Ginger Liqueur
- Herbal Liqueur
- Mint Liqueur
- Pomegranate Liqueur
- Orange Liqueur
- Violet Liqueur