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.
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 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.
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.
20 Sep 11 12
Robert Hess discovered the Bridal Cocktail in the pages of the Old Waldorf Astoria Bar Book. If you are familiar with the original Martini, made with sweet rather than dry vermouth, this cocktail is quite similar. The addition of Maraschino liqueur adds a hint of cherry that rounds out a delicious cocktail.
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.
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.
13 Jul 09 6
From what I can figure out, a Diabolo is an odd-looking juggling device that almost looks like a yo-yo. Not quite sure what that has to do with this cocktail, but who am I to argue. This recipe appears in a few different locations starting around 1930, sometimes it also includes a dash or two of orange bitters, so feel free to add some if you wish.
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.
9 Mar 09 6
Benedictine is one of those products which often just seems to gather dust on most bars shelves. When asked, most bartenders only know that it is used in a "B&B" which is why you'll normally see "B&B" on the back shelf instead of "Benedictine". The Cabaret is an excellent way to use Benedictine and grow accustomed to its unique flavor.
Corpse Reviver #1
6 Sep 12 10
Corpse Revivers were (and are) a style of drink intended for a bit of the hair of the dog (an expression that refers to alcohol used as a treatment for a hangover). Hard to say exactly what it was about these drinks that made them seem more appropriate for this use over other drinks. Regardless of time of day of consumption, the Corpse Reviver #1 is worth discovering as it is not seen very often.
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.
9 Aug 12 10
This drink clearly comes from the era of American Prohibition. I found it in the Savoy Cocktail Book, which was published in 1933, so even if this wasn’t its first in-print appearance, it had to be pretty close. This recipe specifically called for Plymouth gin, as well as Kina Lillet. Plymouth is of course still around, but there is some debate as to if the currently available Lillet is the same as was once marketed as “Kina Lillet”. Some evidence appears to indicate that the product was reformulated sometime in the past, and it’s bitterness from the quinine might have been softened at that time.
Red Snapper Cocktail
21 May 12 6
If you dig into the often confusing history of the Bloody Mary, you will encounter references to it first being served in 1934 at the St. Regis hotel in New York by Fernand Petiot who brought the recipe with him from Paris (where some accounts claim he invented it). Since the name “Bloody Mary” was deemed to be a little to vulgar for the establishment, it was re-christened the “Red Snapper”, it is also said that since vodka wasn’t yet easily available here in the US, gin was used instead. Eventually the original name was returned to the drink, but the Red Snapper continued to be made with gin instead of vodka.
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.
10 Nov 08 6
Exotic cocktails often need an exotic display, and few get more exotic than the Volcano. Served in it's namesake vessel, replete with mini volcano burning brightly in the center, this is sure to catch your attention. Fire extinguishers on the ready!
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