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.
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.
1 Mar 11 3
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.
Tip Top Cocktail
3 Aug 09 3
I am not sure where this drink comes from although I first found the recipe in "Old Waldorf Bar Days", by Albert Crockett Stevens from 1931. What I find the most fascinating about this drink, is that it uses dry vermouth as it's base. With so much vermouth, please don't try to use that tired old bottle that might be sitting in your liquor cabinet. Pick up a nice fresh bottle of a good quality vermouth, and really see what it can do.
23 Mar 09 3
Calvados is a brandy from the Normandy region of France. But instead of being made from grapes, it is made from the regions various apples. Here in America, a similar product, but with a slightly different character, is Applejack. The Ante cocktail is one that provides a great way to enjoy calvados, with a gentle and slightly sweet flavor.
Travel Like a Mixologist
28 Apr 08 3
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.
Eagle’s Dream Cocktail
23 Oct 13 2
Like drinking a cloud! This delicious gin cocktail is a frothy and light drink perfect for brunch. Robert also demonstrates a great tip for adding thick froth to cocktails that use egg white and require a dry shake.
Applejack Fix Cocktail - Punch For One
9 Oct 13 2
"What the heck is a Fix?!", Sam asks. Well, Sam, a fix is a category of drink, like a sour, that is, essentially, a punch for one person. A fix can be made with any base spirit and usually contains a flavored syrup, like pineapple. For this Fix, Robert uses Applejack as his base spirit and combines it with pineapple syrup he made from scratch, which he also explains and demonstrates how to make in this episode.
29 Aug 13 2
There are several accounts of the origins of the Bamboo Cocktail. One claims the name comes from Bob Cole's 1902 hit song "Under the Bamboo Tree". William Boothby, a noted bartender of the day, says in his 1908 book "The World's Drinks" that the drink was created and named by Louis Eppinger, at the Grand Hotel in Yokohama, Japan. Either way, this is a cocktail that contains no base spirit that we think you will enjoy.
Captain’s Blood Cocktail
31 Jul 13 2
Robert answers a viewer's question about bitters in this episode of The Cocktail Spirit. Specifically, he discusses basic "rules" when using bitters in cocktails. Similar to the Daiquiri, the Captain's Blood Cocktail is typically made with a darker, Jamaican rum rather than a lighter style rum; any dark rum will do. The main difference you will find is that the measurements of both lime juice and simple syrup are reduced significantly allowing the rum and bitters to really shine. Building off the base of the Daiquiri (or a rum sour), this cocktail contains aromatic bitters that elevate it to a new height of complexity. Some recipes will also contain Falernum. If you have it, try the drink both with and without Falernum and let us know what you think.
Hot Buttered Rum
23 Nov 10 2
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.
Eye Opener Cocktail
19 Nov 13 1
For a variety of reasons (nudge, nudge), it can be a difficult task forcing one's eyes to open in the morning. Fortunately, early on, our imbibing forefathers and mothers created smooth and delicious concoctions that might help gently lift our eyelids to greet the day. In this episode, Robert demonstrates the recipe for an Eye Opener Cocktail (of which there are many variations) featuring a nice aged rum and an egg yolk making it perfect for breakfast or brunch.
27 Sep 12 1
This drink was created by the owner (and sometimes bartender) of “Monas Bistro & Lounge” here in Seattle. It was one of my hangouts in my early years of digging into cocktails, in fact Tito (the owner) even built my home bar for me.
Zig Zag Café - Hot Buttered Rum Batter
17 Dec 08 1
Just in time for the holidays, Robert sits down with Kacy Fitch of world renowned Zig Zag Café in Seattle for a classic winter warmer done right - The Hot Buttered Rum.
Dry Martini Cocktail
16 Jul 07 1
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.
Queen’s Park Swizzle Cocktail
3 Dec 13 0
A favorite of Trader Vic, the Queen's Park Swizzle is a rich and flavorful rum based tiki cocktail named for the oasis that was the Queen's Park Hotel, formerly located in Trinidad's Port of Spain. Along with this delicious cocktail, Robert demonstrates proper swizzling technique as well as a quick and easy way to crush ice with common household items, should you not have a Lewis Bag on hand.
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