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.
Suffering Bastard Cocktail
8 Sep 08 12
The original name for this drink was apparently the Suffering Bar Steward, but as one might expect in a noisy bar after a few drinks, the name gets a little mangled. There are several recipes for this floating about. For mine I turned to one of my favorite sources, Beachbum Berrry's Grog Log, by Jeff Berry.
4 Mar 08 20
In its many incarnations The Zombie has become an icon of the tropical drink era spawned by Trader Vic and Don the Beach Comber. As Jeff "Beach Bum" Berry and other cocktail historians re-discover these classic recipes and the "tiki" culture takes off again in this new century The Zombie and it's brethren are poised to make a comeback.
Jamie Boudreau - Molecular Mixology - Aviation
1 Aug 07 40
Jamie Boudreau, host of Raising the Bar on Small Screen Network, puts a molecular mixology twist on the classic Aviation Cocktail.
10 Jun 11 29
Cachaça is the national spirit of Brazil. From that spirit comes the national cocktail of Brazil, the Caipirinha. Our intrepid host will show you how to make the Caipirinha.
Singapore Sling Cocktail
12 Oct 10 12
The Singapore Sling was originally created by Mr. Ngiam Tong Boon for the Raffles Hotel in Singapore in the early 20th century. It is a wonderful drink that we probably have all heard of, but perhaps have never had. And because this recipe is often incorrectly recorded in most recipe books, even if you think you've had it, you probably haven't.
31 Dec 07 20
In this episode, Robert Hess of drinkboy.com demonstrates how to create a champagne cocktail with a sugar cube and Angostura bitters. This cocktail dates back over 200 years.
Corpse Reviver #2 Cocktail
26 Oct 10 8
Said to have the ability to revive a corpse, hence the name, the Corpse Reviver was first listed in "The Savoy Cocktail Book" by Harry Craddock (1930). If you are feeling six feet under this Halloween, one or two of these cocktails is sure to bring you back to life.
French 75 Cocktail
31 Dec 07 24
The French 75 is a delightful champagne cocktail, which first appeared in "The Savoy Cocktail Book" by Harry Craddock in 1930. The drink get's it's name from the 75 millimeter field gun used in the first world war.
Bourbon Crusta Cocktail
31 Aug 09 17
The "Crusta" is a style of drink which harkens from the early 1800's. While it never gained the same level of notoriety as the "Cocktail", today's cocktail revival is allowing it to once again make it's way onto drink lists again.
Tom Collins Cocktail
19 Oct 10 8
The recipe for the Tom Collins first appeared in the 1876 edition of Jerry Thomas' "The Bartender's Guide". Apparently named after a little practical joke popular around 1874 in which one person would tell someone on the street that Tom Collins is in a local bar and is talking about them. The now agitated person would hurry off to confront this Tom Collins and soon enough a forward thinking bartender created the drink.
2 Jul 07 13
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.
2 Jun 08 31
Originally made with Cognac, before Phylloxera vastatrix destroyed grape vines across France, now widely made with rye whiskey, the Sazerac is the quintessential New Orleans cocktail. since in preparation and complex in flavor profile, it is not to be missed.
Piña Colada Cocktail
17 Mar 08 33
It was on August 15, 1954, that Ramon "Monchito" Marrero Perez first introduced the Pina Colada to the customers of the Beachcomber Bar at the Caribe Hilton in San Juan, Puerto Rico. It is said that he spent three months working on it until he finally felt he had captured "the sunny, tropical flavor of Puerto Rico in a glass."
Old Cuban Cocktail
8 Jun 09 37
This wonderful drink was created by my good friend Audrey Saunders, proprietor of the Pegu Club in New York City. You will notice that it is closely related to the Mojito, but with far more elegance and sophistication. Audrey garnishes her original version with a sugar-coated vanilla bean. See, I told you it was sophisticated!
28 Apr 10 11
Benedictine is one of those products which often is gathering dust at most bars across the country. Typically they will even have just a bottle of "B&B" instead of Benedictine, which only shows that they don't really know how to use this product. So I am always on the lookout for great cocktails which can illustrate the value that Benedictine can bring to a drink. There are a few different cocktails going by the name of "Derby", but the version I show here is one which I think is an excellent drink to introduce people to the potential that Benedictine provides.
Pegu Club Cocktail
26 Nov 07 34
This is a fairly old cocktail which is just now being rediscovered. Dating back to the 1920's this was the house cocktail at the "Pegu Club" in Rangoon. I often use this drink to help people who claim they don't like gin realize that there really isn't anything to be afraid of.
17 Sep 07 19
First arriving in the mid 80's, the Cosmopolitan was "the" cocktail of the 90's. While it is still popular today, some may avoid it less they be seen as simply "following the pack". Since the Cosmo follows the classic-style formula of such great drinks as the Sidecar, Margarita, Daiquiri, and Aviation, there is nothing at all wrong with this drink, just be careful to make it with good quality ingredients.
18 Jun 07 15
A pre-prohibition cocktail which highlights the value of orange bitters. Few bartenders will know this once popular drink, but is worth rediscovering.
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.
Ramos Gin Fizz Cocktail
15 Apr 08 24
The use of egg white and cream in this version of the fizz creates a unique experience. Velvet with a citrus background and a bubbly pop, the Ramos Gin Fizz.
El Floridita Cocktail
30 Jul 07 16
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.)
Gin and Tonic Cocktail
24 Mar 08 29
The Gin & Tonic is of course an extremely simple drink to make, but is that any reason to avoid it? Heck I don’t think so, especially when you are using one of the new premium brands of tonic water coming onto the market, like “Q Tonic”.
13 Aug 07 12
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.
How to Drink Absinthe
14 Dec 07 22
The allure of the "green fairy" is probably due in part to the illicit aura which surrounds this spirit, both in the wide-spread myths of its hallucinogenic properties, and that it is banned in many countries around the world. As the truth get's around that it isn't a hallucinogen, and as the bans gradually get lifted, we'll once again be able to enjoy absinthe for just it's taste, and the ritual associated with its service.
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