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.
21 Aug 08 19
As we all know, bitters are a crucial ingredient for many cocktails. A few old recipes referred to peach bitters, but no product survived to modern days. Fee Brothers then produced their version, and I took it on myself to see if I could come up with a few cocktails that might be able to make good use of it. The Renaissance is one of them that I came up with. I think that it is a delightfully approachable drink that is just slightly on the sweet side.
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as an entry to a New York cocktail contest which was held, amazingly enough, in 1928 just before Prohibition was repealed.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.
Hula Hula Cocktail
13 Oct 08 11
Ray Buhen was one of the original bartenders for Don The Beachcomber. The Hula Hula was one of Ray's early creations and still proves to be a great drink. I might recommend one for brunch perhaps?
4 Sep 08 23
There are times when we may have conceptual problems with different ingredients. I ran into this with Jagermeister. I just couldn't take it seriously, at least not until a friend challenged me to try to make a classically styled cocktail with it. The result was the Mahogany which, quite frankly, I think works pretty well at properly showcasing Jagermeister in a cocktail that doesn't appear to be created by or for frat boys.
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.
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.
10 Sep 07 7
Vodka is the most popular of spirits, it's lack of discernable flavor however, when mixed in a cocktail, makes it necessary to approach it's use slightly differently than other spirits. In this episode we use the "Harrington" to illustrate how vodka can play an important role in various drinks.
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”.
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.
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.
Ocean Shore Cocktail
5 Jul 11 11
Having no relation to the beachside Washington state town of (almost) the same name, the Ocean Shore Cocktail is nonetheless reminiscent of the sea. Its lavender blue hue topped with froth created by the addition of egg white and a good hard shake, is reminiscent of the sea. In this episode, Robert demonstrates how to make the Ocean Shore Cocktail and discusses how sloe gin is made.
How to Garnish a Cocktail
9 Jun 08 13
Most cocktails are not complete without the garnish. Not only does a garnish add eye appeal but it can be, and most often is, a major flavor component. So, don't discount the garnish when creating cocktails at home or at your bar. They are quintessential in crafting the drinking experience.
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.
9 Feb 09 14
The Bijou is a classic, but not terribly common cocktail. Dale DeGroff recently released a new book "The Essential Cocktail", in which he presents classic cocktails along with several variations which illustrate how one recipe can be used as a springboard to other creations. He presents the "Ritz Bijou" as one such variation, and it is an excellent drink to become familiar with.
31 Dec 07 24
Robert mixes up a delicious and elegant Champagne Flamingo cocktail.
15 Jun 09 15
Originally, cocktails had such fanciful names as “gin cocktail”, “whiskey cocktail”, and “brandy cocktail”. Now that is some creativity the likes of which we haven’t seen in a long time. Such names were common in the original bartender’s guide published in 1862 by Jerry Thomas. By the time he published his second book in 1887; cocktail names had taken a decidedly different turn. Besides the Manhattan, Morning Glory, and Martinez cocktail, we also see one of the first appearances of the Saratoga cocktail. This variation on a Manhattan includes brandy along with the whiskey.
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.
Beach Bum’s Own Cocktail
20 Oct 08 13
Bosko Hrnjak is a noted sculptor and is famous for his "Tiki" creations (http://www.tikibosko.com). He once created a Tiki Mug in the likeness of Jeff "Beachbum" Berry, but alas, it had no signature drink to be filled with. The Beachbum himself soon rectified this problem by coming up with this delightful creation.
Jack Rose Cocktail
26 Jun 12 16
There are various origin stories of the Jack Rose Cocktail. Some attribute it to a colorful and slightly nefarious individual named Jack Rose, others to Joseph Rose a Newark bartender who once held the title of “World Champion Mixologist”. Another story has the cocktail named after the Jacquemot Rose varietal because of its color. Regardless of its origins, it is probably the most popular cocktail which uses Applejack.
Young Man Cocktail
31 Jan 12 9
Created by famed bartender, Harry Craddock, the Young Man Cocktail is essentially a Manhattan made with Cognac. The addition of orange curaçao offers a subtle citrus note and a touch of sweetness.
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.
24 Jan 12 14
The Biter Cocktail can be found in Harry Craddock's Savoy Cocktail Book. Similar to the Last Word Cocktail, the Biter is a bit more complex because of the addition of Absinthe. Also, Robert reviews yet another juicer he has found with the hopes that this company does not go out of business.
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!
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.
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