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.
La Louisiane Cocktail
14 Jul 08 6
This wonderful drink is one I first encountered in Stanley Clisby Arthur's book "Famous New Orleans Drinks and How to Mix 'Em". There, he recounts how this was the house cocktail at the "Restaurant de la Louisiane" a once famous New Orleans restaurant. While it is too late to bring back its namesake restaurant, I think this drink deserves to once more see the light of day.
13 Sep 12 5
The December 1934 edition of Esquire Magazine includes a list of the “Top 10” most popular cocktails. The list starts with an Old Fashioned, and ends with a Daiquiri. The rest of the drinks on the list are reasonably well known. One of them, The Harvest Moon, appears to be MIA for most bartenders. It is described as being a “applejack sour with orgeat”.
5 Jun 12 5
The Caesar Cocktail was apparently invented in 1969 by Walter Chell, the restaurant manager of the Calgary Inn in Alberta, Canada and is essentially a Bloody Mary using Clamato juice instead of tomato juice. Chell supposedly spent three months perfecting the drink, ending up with the simple 1-2-3-4 recipe. This drink is very popular in Canada; at one point there was a movement to make it the national drink there!
Champs Elysees Cocktail
4 Jan 12 5
Chartreuse is featured in a number of wonderful classic cocktails. Like the Last Word, the Champs Elysees Cocktail seems poised to become a must serve at craft cocktail bars around the country.
Lion’s Tail Cocktail
12 Jul 11 5
The cocktail resurgence has brought with a it a resurgence in previously hard-to-find products. One of these once forgotten concoctions is Pimento (Allspice) Dram. "In larger doses, pimento dram contributes a richness to a drink evocative of autumn fruits and baking spices. In the drips and dashes with which it is typically deployed, however, the liqueur plays a much more subtle role," writes Paul Clarke of CocktailChronicles.com. That is definitely the case in the Lion's Tail Cocktail; a little goes a long way in transforming a cocktail and adding nuanced flavor.
Clipper Ship Cocktail
10 May 11 5
Created for Robert's friends at Pacific Distillery in Woodinville, WA, the Clipper Ship Cocktail is a classic sour style drink that uses unique, handcrafted spirits to create something simple yet satisfying.
15 Feb 11 5
Sour style cocktails are some of the most popular in the world: Margarita, Sidecar, Daiquiri, to name a few. Take a spirit, add juice from any citrus and a sweetening agent like simple syrup or your favorite liqueur and you have a sour style cocktail. This is essentially what Jeff "Beachbum" Berry did when he invented the Outrigger. Based upon the Sidecar, Jeff says this about his creation,"as with cognac in a Sidecar, the older the rum you use in the Outrigger, the better it tastes!" So, grab a great aged rum and get shaking!
French 75 Cocktail
28 Dec 10 5
The French 75 cocktail has been through a few iterations since its humble beginnings during World War I. Currently, the most popular version of this sparkling cocktail is made with gin. Originally, however, it was most likely made with cognac as in this version that Robert mies up.
Interview with Bill Samuels Jr. of Maker’s Mark
2 Sep 09 5
During a busy visit to Seattle, Bill Samuel's Jr., President of Maker's Mark Bourbon Whisky, was kind enough to sit down for an interview with Robert at Daniel's Broiler. Bill talks about how he wasn't the best rocket scientist and the real reason his dad made him President of Maker's Mark back in 1975.
27 Feb 09 5
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.
11 Oct 12 4
The Grasshopper Cocktail was apparently created by Philibert Guichet Jr., the owner of Tujaque's bar in New Orleans. As the story goes, it was submitted as an entry to a New York cocktail contest which was held, amazingly enough, in 1928 just before Prohibition was repealed. It is reported to have won second place. (Source: Roy F. Guste, Jr. "The Restaurants of New Orleans") Some other sources refer to the contest happening in 1919 however, just prior to Prohibition. However since one of the reported judges was Walter Winchell, who's career didn't really start until 1920, it is more likely that the contest happened during Prohibition.
11 Oct 11 4
Robert discovered the Chrysanthemum Cocktail in the Savoy Cocktail Book. This unique cocktail does not contain a base spirit as most cocktails typically do. In its recipe it utilizes only absinthe, Benedictine, and dry vermouth.
Leap Year Cocktail
19 Apr 11 4
The Savoy Cocktail Book touts the Leap Year Cocktail for having "been responsible for more proposals than any other cocktail that has ever been mixed." Invented by the books author, Harry Craddock, for the Leap Year celebrations at the Savoy Hotel, London, on February 29th, 1928, the cocktail is certainly substantial enough for any celebration.
1 Mar 11 4
A good bartender inspires patrons with their creativity, skill and service behind the bar. Watching a master at work can do that. It is rare, however, when a patron inspires a bartender. Thus was the case with the Chas Cocktail created by Murray Stenson at Zig Zag Café in Seattle and named after Chuck Talbot, a regular at the bar with a love for Bourbon.
Hot Buttered Rum
23 Nov 10 4
Making a hot buttered rum can be a complicated process. The batter itself can have a dozen ingredients. Although it is delicious (Kathy Casey makes a wonderful Hot Buttered Egg Nog and if you are lucky enough, you can snag a delectable rendition at Zig Zag Cafe in Seattle) it is not necessary. In this episode, Robert shows you how to make a quick and easy hot buttered rum with simple ingredients any one would or should have available at a moments notice.
El Diablo Cocktail
29 Jun 09 4
It is hard to say exactly why this drink is called El Diablo (Devil in Spanish), perhaps it is its red color, or perhaps it's due to the little bit of spice brought in from the ginger ale. Either way, this is a wonderfully refreshing drink, and a good way to introduce somebody to tequila.
11 May 09 4
Calvados is an apple brandy famously made in the Normandy region of France. It's American counterpart is called Applejack, which in a pinch I suppose you could substitute, but only in a pinch. The Calvados Cocktail first appears in "The Savoy Cocktail Book", published in 1930 by Harry Craddock, the bartender at London's famous Savoy hotel. That recipe called for using as much orange bitters as there it was Cointreau. I felt that was just a tad overbearing, so I've pulled it back to the more modest amount you see here, as well as using Angostura Aromatic Bitters instead of orange. But feel free to try it the original way if you want!
23 Apr 08 4
Often confused with the Mimosa, the Bucks Fizz Cocktail is an elegant drink suited to the simple brunch or extravagant celebration.
Apricot Lady Cocktail
22 Jan 14 3
In this episode of The Cocktail Spirit, Robert answers a viewers question about using egg whites in cocktails. Specifically, he discusses health concerns as well as how egg whites enhance or change the texture of a cocktail and how to incorporate them. To demonstrate how to incorporate an egg white into a cocktail, Robert dry shakes all the ingredients before adding ice and shaking the Apricot Lady Cocktail briefly to dilute and chill.
Rum Ramsey Cocktail
5 Nov 13 3
This may, or may not, be the recipe for the Bon Ton Café's Rum Ramsey Cocktail. Kept secretly behind the bar, the only recipe Robert could unearth was a supposedly reverse engineered one that has since been circulated. The key to the drink is accurate measurement and a quality rum as your base spirit.
5 Jul 12 3
This cocktail was named after the Algonquin Hotel, which opened its doors in 1902 in one of New York’s most fashionable neighborhoods. The hotel gained its greatest fame a few years later as the home of the Algonquin Round Table, the repeating literary lunch in which Alexander Woollcott, Harpo Marx, Dorothy Parker, Robert Benchley, and their compatriots held sway on New York’s cultural scene. There were in fact several drinks named after this historic venue, but this recipe is the one currently served by the hotel’s bartenders.
22 Nov 11 3
Another drink from The Savoy Cocktail Book by Harry Craddock, and one that isn’t seen hardly at all as far as I can tell. Apricot Brandy can be a bit of a challenging ingredient to understand when used in a recipe like this, since it could either mean a true brandy distilled from Apricot juice, or it could also mean a sweet liqueur flavored with apricot flesh and seeds. We are going to assume that it is the liqueur that was intended for this cocktail.
Interview with Tom Bulleit of Bulleit Bourbon
13 Oct 11 3
Robert had the great pleasure of sitting down with Tom Bulleit of Bulleit Bourbon at Needle and Thread above Tavern Law in Seattle to discuss Bulleit's newest product, Bulleit Rye.
14 Sep 11 3
The Metropole Cocktail was the house cocktail at the Metropole Hotel, opened in New York just before the beginning of the 20th century. Some say it is a stronger and spicier version of the Manhattan. We say, it is delicious.
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