The Cocktail Spirit with Robert Hess

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.

Jamie Boudreau, host of Raising the Bar on Small Screen Network, puts a molecular mixology twist on the classic Aviation Cocktail.

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.)

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.

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.

An original creation by Jamie Boudreau, host of Raising the Bar on Small Screen Network, 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.

It's hard 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 the sweet almond flavor of the orgeat balances the brandy and the bitters to present a very enticing drink.

In this special episode, the first in a series of three, Robert sits down with Jamie Boudreau host of Raising the Bar on Small Screen Network. Jamie discusses and demonstrates the principles of Molecular Mixology with his creation The Rosewater Rickey. Be careful! You might feel some heat!

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.

A pre-prohibition cocktail which highlights the value of orange bitters. Few bartenders will know this once popular drink, but is worth rediscovering.

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.