Amaretto Sour - The Morgenthaler Method - Small Screen Small Screen 2026-09-19 | Amaretto Sour - The Morgenthaler Method - Small Screen
Braised Veal Shank and White Beans - Tuscan Dinner Small Screen 2022-03-26 | This is a Tuscan style dish perfect for any time of year. If you don't have veal (or prefer not to use it) you can substitute beef. You might have to add time to the braise though.Recipe: Instructions:
How to Make Delicious Chocolate Coated Parmesan Small Screen 2022-03-13 | Cheese and chocolate? Oh, yes! Is it a dessert or an appetizer?! You be the judge!Delight your guests (or just make yourself a tasty treat) with these easy to make chocolate coated chunks of rich and salty parmesan. They melt in your mouth, not in your hands! 🍫 🧀
Peruvian Wish - Luxardo - More Than Maraschino - Feat. Francesco Lafranconi Small Screen 2021-11-29 | Sign up for the Small Screen Email Newsletter: http://vid.io/xdM Be the first to know when new episodes air on our site!Francesco's wish is that Pisco become one of the best selling spirits in the world. Thus, the Peruvian Wish Cocktail was born. Francesco builds on the Pisco base with Luxardo Maraschino as well as Luxardo Amaro Abano to create a complex but accessible drink that brings Peru and Italy together.Recipe - Peruvian Wish1 1/2 oz - 45 ml Peruvian Pisco3/4 oz - 22.5 ml Luxardo Amaro Abano3/4 oz - 22.5 ml Luxardo MaraschinoInstructionsStir ingredients in a mixing glass over an ice sphere (if available).Strain into a chilled cocktail glass filled with the same ice sphere.Garnish with grapefruit peel and lemon balm.Learn more about the diverse array of Luxardo products: http://www.anchordistilling.com/brands/luxardo
Last Wish Dessert Cocktail - Luxardo - More Than Maraschino feat. Francesco Lafranconi Small Screen 2021-11-28 | Sign up for the Small Screen Email Newsletter: http://vid.io/xdM Be the first to know when new episodes air on our site!Sign up for the Small Screen Email Newsletter: http://vid.io/xdM Be the first to know when new episodes air on our site!
Cat Attacks Dog - Slow Motion Small Screen 2020-10-14 | Tabby cat surprises whippet dog and bites his neck!
Velvet Monkey Cocktail - The Proper Pour with Charlotte Voisey Small Screen 2018-03-29 | Nothing like creme de cacao, vanilla bitters and cherry liqueur to make you feel like a kid again. Mixologist Charlotte Voisey shows you how to make this decadent dessert cocktail that's definitely 21 and over. Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: http://bit.ly/MF8FOTThe Proper Pour on Facebook: facebook.com/theproperpourSmall Screen on Facebook: http://on.fb.me/15F6PwTSmall Screen on Twitter: http://bit.ly/16DrsujSmall Screen on Pinterest: http://bit.ly/18lxkp9Recipe:1.5 oz Monkey Shoulder whisky.75 oz Sweet vermouth.75 oz Creme de cacao.25 oz Maraschino cherry liqueur3 dashes Vanilla bitters.5 oz CreamGarnish: Mint leaf
Cold Brewlevardier Cocktail - The Proper Pour with Charlotte Voisey Small Screen 2018-03-22 | A take on the classic Boulevardier, this eye-opening drink combines the best of the coffee and cocktail cultures in a single glass. Mixologist Charlotte Voisey shows you how to make this frothy, cold brewed treat. Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: http://bit.ly/MF8FOTThe Proper Pour on Facebook: facebook.com/theproperpourSmall Screen on Facebook: http://on.fb.me/15F6PwTSmall Screen on Twitter: http://bit.ly/16DrsujSmall Screen on Pinterest: http://bit.ly/18lxkp9Recipe:1 oz Monkey Shoulder whisky1 oz Campari1 oz Sweet vermouth.75 oz Cold brew concentrate.75 oz GrenadineGarnish: Top off with tonic water and an orange slice
The Power of Red Cocktail - The Proper Pour with Charlotte Voisey Small Screen 2018-03-15 | Using blood orange liqueur as a base spirit, the meat of this drink is plants: beet, carrot, ginger, and lemon juices. Mixologist Charlotte Voisey shows you how to make this pretty in pink cocktail that gives the Cosmo a run for its money. Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: http://bit.ly/MF8FOTThe Proper Pour on Facebook: facebook.com/theproperpourSmall Screen on Facebook: http://on.fb.me/15F6PwTSmall Screen on Twitter: http://bit.ly/16DrsujSmall Screen on Pinterest: http://bit.ly/18lxkp9Recipe:1.5 oz Solerno (blood orange liqueur)1.5 oz Beet juice1.5 oz Carrot juice.5 oz Ginger juiceJuice of 1/2 lemonGarnish: Half of a strawberry and a twist of grapefruit zest
Smoldering Rose Cocktail - The Proper Pour with Charlotte Voisey Small Screen 2018-03-08 | This spirit-forward drink highlights the sophistication of tequila, which is complemented by mezcal, Lillet rosé, and Velvet Falernum. Mixologist Charlotte Voisey shows you how to take your tequila to the next level with this elegant drink. Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: http://bit.ly/MF8FOTThe Proper Pour on Facebook: facebook.com/theproperpourSmall Screen on Facebook: http://on.fb.me/15F6PwTSmall Screen on Twitter: http://bit.ly/16DrsujSmall Screen on Pinterest: http://bit.ly/18lxkp9Recipe:1.5 oz Milagro Silver tequila.5 oz Montelobos mezcal.75 oz Lillet Rosé.5 oz Velvet falernumGarnish: Grapefruit zest spritz and edible flower
Gimlet Green Cocktail - The Proper Pour with Charlotte Voisey Small Screen 2018-03-01 | Showcasing the versatility of Hendrick's gin, this refreshing cocktail marries cucumber, coriander, lemon, and an unexpected splash of green chile liquor. Mixologist Charlotte Voisey shows you how to make this botanical stunner. Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: http://bit.ly/MF8FOTThe Proper Pour on Facebook: facebook.com/theproperpourSmall Screen on Facebook: http://on.fb.me/15F6PwTSmall Screen on Twitter: http://bit.ly/16DrsujSmall Screen on Pinterest: http://bit.ly/18lxkp9Recipe:1.75 oz Hendrick's gin.25 oz Ancho Reyes Verde.75 oz Cucumber syrup.75 oz Fresh lemon juice.5 oz Corn juiceGarnish: Micro cilantro and a cucumber blossom
Aurora Bubbles Cocktail - The Proper Pour with Charlotte Voisey Small Screen 2018-02-22 | Not just a clever name, this champagne cocktail is a nod to the Northern Lights of Iceland, home of Reyka vodka. Mixologist Charlotte Voisey shows you how to make this bubbly homage to the French 75 using the Nordic spirit.Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: http://bit.ly/MF8FOTThe Proper Pour on Facebook: facebook.com/theproperpourSmall Screen on Facebook: http://on.fb.me/15F6PwTSmall Screen on Twitter: http://bit.ly/16DrsujSmall Screen on Pinterest: http://bit.ly/18lxkp9Recipe:1.5 oz Reyka vodka.75 oz Pineapple mint simple syrup.5 oz Fresh lemon juiceGarnish: Top off with bubbles and garnish with micro basil
Bees Knees Cocktail - The Proper Pour with Charlotte Voisey Small Screen 2018-02-15 | Inspired by Julia Child's love of a "reverse martini," this cheeky twist on the three ingredient Bee's Knees uses gin, Drambuie and fresh squeezed lemon juice. Mixologist Charlotte Voisey shows you how to sweeten up this classic prohibition era favorite. Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: http://bit.ly/MF8FOTSmall Screen on Facebook: http://on.fb.me/15F6PwTSmall Screen on Twitter: http://bit.ly/16DrsujSmall Screen on Pinterest: http://bit.ly/18lxkp9Recipe:1.5 oz Drambuie.5 oz Hendrick's Gin1 oz Fresh lemon juiceGarnish: Spritz and twist of lemon zest
Cherry Cherry Ramos Cocktail - The Proper Pour with Charlotte Voisey - 🍒🍒🍸 Small Screen 2017-11-02 | This twist on the classic Ramos Gin Fizz gives cherries the starring role. Like the original cocktail, this one takes a bit of effort to shake all the delicious ingredients together, but it is well worth it. Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: http://bit.ly/MF8FOTThe Proper Pour on Facebook: facebook.com/theproperpourSmall Screen on Facebook: http://on.fb.me/15F6PwTSmall Screen on Twitter: http://bit.ly/16DrsujSmall Screen on Pinterest: http://bit.ly/18lxkp9Recipe:1 egg white2 oz Hendrick's Gin juice of 1/2 lemonjuice of 1/2 lime1 oz cherry juice simple syrup1 oz cream2 dashes of cherry blossom hydrosolClub SodaInstructions:Dry shake all ingredients.Add ice to shaker and shake vigorously.Strain into a tall glass.Top with club soda.Garnish with orange twist.Add straw for sipping.
Tap Invasion - Episode 1 - Outlander Brewery of Seattle 🍺🍺🍺 Small Screen 2017-04-12 | Rick Banjo is on a mission to invade as many breweries as he can within a square mile radius, in order to determine the greatest brewing microclimate on planet earth. On his first Tap Invasion assignment, the target is Outlander Brewery in the Ballard/Fremont neighborhood of Seattle. To complete this mission, he must invade five more unsuspecting breweries in the burgeoning Ballard beer scene. Target your choice in the comments below!
Monkey Jam Sour - The Proper Pour with Charlotte Voisey - S5E10 Small Screen 2016-11-22 | The Monkey Jam Sour is a scotch-based cocktail made with jam or marmalade. Mixologist Charlotte Voisey shows you how to make this balanced, refreshing drink, and demonstrates a helpful technique for working with jam!Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: http://bit.ly/MF8FOTSmall Screen on Facebook: http://on.fb.me/15F6PwTSmall Screen on Twitter: http://bit.ly/16DrsujSmall Screen on Pinterest: http://bit.ly/18lxkp9Recipe:2 Barspoons of Strawberry Jam2 oz Monkey Shoulder Scotch Whisky.75 oz Freshly Squeezed Lemon Juice.25 oz Simple Syrup2 Dashes Orange BittersGarnish: Orange Peel
Jimms Cup Cocktail - The Proper Pour with Charlotte Voisey - S5E9 Small Screen 2016-11-17 | This twist on the Pimm's Cup cocktail was created by Hendrick's Ambassador Jim Ryan. Mixologist Charlotte Voisey shows you how to make the Jimm's Cup, a deconstructed version of a classic. Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: http://bit.ly/MF8FOTSmall Screen on Facebook: http://on.fb.me/15F6PwTSmall Screen on Twitter: http://bit.ly/16DrsujSmall Screen on Pinterest: http://bit.ly/18lxkp9Recipe:1.5 oz Hendrick's Gin.5 oz Fresh Strawberry JuiceDash Fresh Ginger Juice.5 oz Fresh Lemon Juice.5 oz Fresh Lime Juice.5 oz Simple Syrup4 Dashes Angostura Bitters.75 oz Fresh Cucumber Juice FloatGarnish: Fresh Mint Sprig & Cucumber
Scotlaw Cocktail - The Proper Pour with Charlotte Voisey - S5E8 Small Screen 2016-11-10 | The Scotlaw is a lot like the Scofflaw Cocktail, but it replaces American whiskey with scotch. Mixologist Charlotte Voisey shows you how to make this twist on the Prohibition classic.Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: http://bit.ly/MF8FOTSmall Screen on Facebook: http://on.fb.me/15F6PwTSmall Screen on Twitter: http://bit.ly/16DrsujSmall Screen on Pinterest: http://bit.ly/18lxkp9Recipe:1.5 oz Monkey Shoulder Scotch Whisky1 oz Dry Vermouth.75 oz Pomegranate Grenadine.75 oz Freshly Squeezed Lemon JuiceGarnish: Orange Peel
The Pink Rabbit Cocktail - The Proper Pour with Charlotte Voisey - S5E7 Small Screen 2016-11-03 | The Pink Rabbit cocktail was created by Craig Nelson of Proof Cocktail Bar in Charleston, South Carolina. Mixologist Charlotte Voisey shows you how to make this sweet and spicy strawberry cocktail.Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: http://bit.ly/MF8FOTSmall Screen on Facebook: http://on.fb.me/15F6PwTSmall Screen on Twitter: http://bit.ly/16DrsujSmall Screen on Pinterest: http://bit.ly/18lxkp9Recipe:1 oz Hendrick's Gin1 oz Ancho Reyes3 oz Homemade Strawberry Milk3 Dashes Mole BittersGarnish: Fresh Strawberry & Mint Sprig
Flight of the Bumblebee - The Proper Pour with Charlotte Voisey - S5E6 Small Screen 2016-10-27 | Made with Drambuie and sparkling wine, the Flight of the Bumblebee is a sweet and delicious twist on the classic Airmail Cocktail. Mixologist Charlotte Voisey shows you how to make the cocktail inspired by its namesake piece of classical music.Recipe:4 Pieces Fresh Pineapple (Muddled).5 oz Freshly Squeezed Lemon Juice4 Dashes Angostura Bitters1.5 oz Drambuie8 to 10 Loose Mint LeavesTop with Sparkling WineGarnish: Lemon Wheel & FlowerSmall Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: http://bit.ly/MF8FOTSmall Screen on Facebook: http://on.fb.me/15F6PwTSmall Screen on Twitter: http://bit.ly/16DrsujSmall Screen on Pinterest: http://bit.ly/18lxkp9
Aquafaba Sour - The Proper Pour with Charlotte Voisey - S5E5 - Small Screen Small Screen 2016-10-20 | Mixologist Charlotte Voisey shows you how to make this vegan-friendly twist on a classic, split-based cocktail – the Aquafaba Sour. You'll never guess the special ingredient!Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: http://bit.ly/MF8FOTSmall Screen on Facebook: http://on.fb.me/15F6PwTSmall Screen on Twitter: http://bit.ly/16DrsujSmall Screen on Pinterest: http://bit.ly/18lxkp9Recipe:1 oz Monkey Shoulder Scotch Whisky1 oz Drambuie.75 oz Lemon Juice.25 oz Simple Syrup4 Dashes Angostura Bitters1 oz Chickpea JuiceGarnish: Fresh Lemon Peel
Mandarin Martini - The Proper Pour with Charlotte Voisey - S5E4 Small Screen 2016-10-13 | The Mandarin Martini is a fruit-forward cocktail that shows off the versatility of Hendrick's gin. Mixologist Charlotte Voisey shows you how to make one of her favorite cocktails.Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: http://bit.ly/MF8FOTSmall Screen on Facebook: http://on.fb.me/15F6PwTSmall Screen on Twitter: http://bit.ly/16DrsujSmall Screen on Pinterest: http://bit.ly/18lxkp9Recipe:4-5 Segments Mandarin (Muddled)4 Pieces Fresh Pineapple (Muddled)1/2 Lime Freshly Squeezed.5 oz Simple Syrup1.2 oz Hendrick's Gin.75 oz AperolGarnish: Slice of English Cucumber
Dufftown Maid - The Proper Pour with Charlotte Voisey - S5E3 Small Screen 2016-10-06 | This fruit-forward summertime cocktail hails from Jimmy's restaurant in Aspen, Colorado. Mixologist Charlotte Voisey shows you how to make the Dufftown Maid, a version of the contemporary classic Maid cocktail. Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: http://bit.ly/MF8FOTSmall Screen on Facebook: http://on.fb.me/15F6PwTSmall Screen on Twitter: http://bit.ly/16DrsujSmall Screen on Pinterest: http://bit.ly/18lxkp9Recipe:2 oz Monkey Shoulder Scotch Whisky.5 oz Grapefruit Juice.5 oz Pomegranate Juice.25 oz Cucumber Juice.5 oz Minted Simple Syrup1/2 Lime Fresh SqueezedGarnish: Fresh Mint Sprig
Bonnie Prince Coffee - The Proper Pour with Charlotte Voisey - S5E2 Small Screen 2016-09-29 | Who doesn't love a caffeinated cocktail? Mixologist Charlotte Voisey shows you how to make the Bonnie Prince Coffee, a refreshing drink made with cold brew coffee.Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: http://bit.ly/MF8FOTSmall Screen on Facebook: http://on.fb.me/15F6PwTSmall Screen on Twitter: http://bit.ly/16DrsujSmall Screen on Pinterest: http://bit.ly/18lxkp9Recipe:2 oz Drambuie1.5 oz Cold Brew Coffee.75 oz Vanilla Bean Simple SyrupGarnish: Orange Twist
Spice Island Sling Cocktail - The Proper Pour with Charlotte Voisey - S5E1 Small Screen 2016-09-22 | One sip of the tequila-based Spice Island Sling and you'll feel like you're relaxing on the beach. Mixologist Charlotte Voisey shows you how to make this refreshing, island-inspired cocktail that's topped off with one of her new favorite ingredients – nutmeg!Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: http://bit.ly/MF8FOTSmall Screen on Facebook: http://on.fb.me/15F6PwTSmall Screen on Twitter: http://bit.ly/16DrsujSmall Screen on Pinterest: http://bit.ly/18lxkp9Recipe:4 Pieces Fresh Pineapple (Muddled).25 oz Simple Syrup (Muddled with Pineapple)1 Lime Freshly Squeezed1.5 oz Milagro Silver Tequila1 oz Bianco Vermouth2 oz Coconut WaterGarnish: Lime Wheel & Fresh Nutmeg
How to Make a Caipirinha Cocktail - Mixology Guys - S1E11 Small Screen 2016-06-09 | The Caipirinha is the national cocktail of Brazil. The Mixology Guys share the recipe for this delicious drink made with Cachaça – don't call it rum! Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: http://bit.ly/MF8FOTRecipe:1 fresh lime, quarteredTbsp. sugar2 oz. CachaçaInstructions:Muddle lime with sugar.Add Cachaça and shake with ice. Dump into old fashioned glass.
How to Prepare Absinthe - Mixology Guys - S1E2 Small Screen 2016-06-02 | If you've ever had a shot of absinthe, you're doing it wrong! Enjoying the Green Fairy is all about the preparation. The Mixology Guys share the history behind this strong beverage and show us the right way to drink it.Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: http://bit.ly/MF8FOT
How to Make a Champagne Cocktail - Mixology Guys - S1E3 Small Screen 2016-05-26 | When it comes to the delicious, elegant Champagne Cocktail, presentation is key! The Mixology Guys demonstrate how to make this fizzy twist on a classic.Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: http://bit.ly/MF8FOTRecipe:3/4 oz. Cognac3 oz Champagnetwo dashes of bitterssugar cubeInstructions:Add Cognac and Champagne to a Champagne flute.Soak the sugar cube in the bitters and add to Champagne and Cognac mixture.Garnish with a large lemon twist.
How to Make an Old Fashioned - Mixology Guys - S1E8 Small Screen 2016-05-19 | Just about everyone has an opinion on how to make an Old-Fashioned. The Mixology Guys outline the basics and share their perfect recipe for the classic cocktail.Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: http://bit.ly/MF8FOTRecipe:2 oz. Bourbon one sugar cube2 dashes aromatic bitterssplash of soda waterInstructions:Muddle sugar cube, bitters and soda water in an Old Fashioned Glass.Add Bourbon and ice and stir to mix and dilute. Garnish with an orange zest.
Stirring and Rolling - Mixology Guys - S1E9 Small Screen 2016-05-12 | What's the difference between stirring and rolling a cocktail? The Mixology Guys demonstrate these techniques and explain when to use which, depending on what type of cocktail you're making.Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: http://bit.ly/MF8FOT
Shaking and Tossing - Mixology Guys - S1E6 Small Screen 2016-05-05 | When you shake or toss a cocktail, you're integrating ingredients and making it nice and cold. So, how do you know when to shake a drink or toss one? The Mixology Guys explain the difference between the two cocktail-mixing methods.Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: http://bit.ly/MF8FOT
Cocktail Strainers - Mixology Guys - S1E12 Small Screen 2016-04-28 | Every cocktail needs to be strained, and using the right strainer is key in any cocktail preparation. The Mixology Guys show us three different types of strainers and the uses for each one. Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: http://bit.ly/MF8FOT
All About Juice in Cocktails - Mixology Guys - S1E10 Small Screen 2016-04-21 | Juice is a critical component in many cocktails. The Mixology Guys breakdown your juice options and explain why cutting corners is never a good idea. Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: http://bit.ly/MF8FOT
Jiggering vs. Free Pouring - Mixology Guys - S1E5 Small Screen 2016-04-14 | To jigger or not to jigger? The Mixology Guys debate two different techniques for measuring a cocktail: the jigger and the free pour. Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: http://bit.ly/MF8FOT
Four Components of a Great Cocktail - Mixology Guys - S1E7 Small Screen 2016-04-07 | Making a killer cocktail is all in the preparation. The Mixology Guys highlight the four techniques every bartender should utilize to craft the perfect drink. Small Screen Drinks delivers beautifully crafted videos about cocktails, bartending and mixology, each and every week. SUBSCRIBE to Small Screen: http://bit.ly/MF8FOT
What Makes a Great Cocktail? - Mixology Guys - S1E4 Small Screen 2016-03-31 | What makes a great cocktail? From fresh ingredients to presentation, the Mixology Guys share a list of things to look for next time you order a drink.Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: http://bit.ly/MF8FOT
Little Italy Cocktail - A Modern Classic - The Cocktail Spirit with Robert Hess Small Screen 2016-03-31 | It was Fall of 2005 and Audrey Saunders had only just opened the Pegu Club in New York. She was working hard to introduce customers to drinks that didn’t focus on vodka. It was a brave new world. Opening up The Pegu Club involved breaking ground in a lot of areas as well as getting new products into the hands of bartenders. We have Audrey to thank for popularizing rye whiskey, showing us how to work with vermouth and Amari again, as well as bringing Luxardo maraschino cherries into bars. To illustrate the value of these ingredients, Audrey created the Little Italy, her popular riff on the classic Manhattan. There really isn’t a substitute for either the Cynar, or the Luxardo cherries in this recipe. Both of these ingredients are commonly found in craft cocktail bars, and are quickly making inroads into most bars across the country. Recipe:2 oz. Rittenhouse Rye Whiskey1/2 oz. Cynar3/4 oz. sweet vermouthInstructions:Stir ingredients with ice. Strain into a chilled cocktail glass. Garnish with Luxardo maraschino cherries, along with a dash of their syrup.Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: http://bit.ly/MF8FOTSign up for the Small Screen email newsletter & be the first to know when new episodes air on our site!: http://bit.ly/13B6uVEThe Cocktail Spirit on Facebook: http://on.fb.me/1ajfvq5Small Screen on Facebook: http://on.fb.me/15F6PwTSmall Screen on Twitter: http://bit.ly/16DrsujSmall Screen on Pinterest: http://bit.ly/18lxkp9
Meet the Mixology Guys - Mixology Guys - S1E1 Small Screen 2016-03-28 | Jason Bran and Joe Brooke aren't your ordinary mixologists. What makes their show different? Through tips, techniques and recipes, the Mixology Guys share what they've learned about the art of crafting cocktails and have a great time doing it. Also, it takes place in their garage.SUBSCRIBE to Small Screen: http://bit.ly/MF8FOT
Ritz Cocktail of New York - A Modern Classic - The Cocktail Spirit with Robert Hess Small Screen 2016-03-11 | The Ritz Cocktail of New York was one of the first cocktails that Dale DeGroff ever created. He created it when he was working for Joe Baum at the Aurora in New York around 1985, and his first Head Bartending job. He had been browsing through Ted Saucier’s “Bottom’s Up”, and noticed cocktails attributed to both the London and Paris Ritz, and he decided that there needed to be a Ritz Cocktail for New York. Back in the '80s, Maraschino liqueur was fairly obscure, but Dale was enamored with the flavor profile it brought to the table. He also wanted to make sure he featured fresh lemon juice in the drink, instead of the typical (in those days) sour mix. The result was a drink which was fresh and festive, and became the most popular drink at Aurora. There is nothing in this drink that would be hard to find these days, which makes it a perfect candidate for being a modern classic!Recipe:3/4 oz brandy or Cognac1/2 oz Cointreau1/4 oz of Maraschino Liqueur1/4 oz fresh lemon juice3 oz. ChampagneInstructions:Shake first three ingredients with ice.Strain into a cocktail glass.Top with Champagne.Garnish with a flame orange zest.Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: http://bit.ly/MF8FOTSign up for the Small Screen email newsletter & be the first to know when new episodes air on our site!: http://bit.ly/13B6uVEThe Cocktail Spirit on Facebook: http://on.fb.me/1ajfvq5Small Screen on Facebook: http://on.fb.me/15F6PwTSmall Screen on Twitter: http://bit.ly/16DrsujSmall Screen on Pinterest: http://bit.ly/18lxkp9
Trident Cocktail - A Modern Classic - The Cocktail Spirit with Robert Hess Small Screen 2016-03-04 | I’ve always enjoyed using obscure and hard to find ingredients. The Trident is a cocktail I created specifically to utilize peach bitters since there were only a few known recipes that called for it. Since peach bitters were fairly hard to come by in those days, I decided to similarly use obscure or difficult-to-find ingredients for the rest of the drink as well. For a bar to be able to make this drink, they would have had to intentionally purchase the products so they could make it. By design, this drink is going out of its way to avoid being a “modern classic” through its use of obscure ingredients, but even despite that, it has seen fairly wide adoption. GQ magazine even once named it as one of the “20 Best Cocktails in America”!Recipe:1 oz Aquavit1 oz Cynar1 oz Dry Sherry2 dashes The Bitter Truth Peach Bitters: http://bit.ly/tbt-peachbitters2 dashes The Bitter Truth Orange Bitters: http://bit.ly/bittertruth-orangebittersInstructions:Stir with ice.Strain into a cocktail glass.Garnish with a lemon twist.Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: http://bit.ly/MF8FOTSign up for the Small Screen email newsletter & be the first to know when new episodes air on our site!: http://bit.ly/13B6uVEThe Cocktail Spirit on Facebook: http://on.fb.me/1ajfvq5Small Screen on Facebook: http://on.fb.me/15F6PwTSmall Screen on Twitter: http://bit.ly/16DrsujSmall Screen on Pinterest: http://bit.ly/18lxkp9
Red Hook Cocktail - A Modern Classic - The Cocktail Spirit with Robert Hess Small Screen 2016-02-11 | Beginning with the “Manhattan”, a trend developed of naming cocktails after cities, places, and neighborhoods. In 2004, Vincenzo Errico, while working at Milk & Honey in New York, created a riff on the Manhattan and named it after the “Red Hook” neighborhood in Brooklyn (as opposed to the town of Red Hook, which is also in New York). Where a Manhattan uses, essentially, any “sweet vermouth”, the Red Hook calls for Punt e Mes, which is a specific brand off vermouth that has a more robust and slightly bitter flavor than your run-of-the-mill sweet vermouth. Maraschino liqueur is added which, while slightly sweet, adds a distinctive funkiness which tends to dry out the drink a little bit. At one time, both Punt e Mes and Maraschino liqueur were difficult to find, making this drink in 2004 one that only a “craft” cocktail lounge could probably make. Today, both of these ingredients are more readily available, and if a bar doesn’t carry them it is only because they haven’t yet felt the need to. As a modern classic, the Red Hook is a great contender. For people who like Manhattan’s, this is a great drink to try as an alternative. While the brand of vermouth to use (Punt e Mes) is probably the only one that is specifically important, Vincenzo originally made it using Rittenhouse Rye and Luxardo Maraschino, so you might want to start there if you can, and then see if your favorite rye or maraschino suites your tastes as well or better.Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: http://bit.ly/MF8FOTSign up for the Small Screen email newsletter & be the first to know when new episodes air on our site!: http://bit.ly/13B6uVEThe Cocktail Spirit on Facebook: http://on.fb.me/1ajfvq5Small Screen on Facebook: http://on.fb.me/15F6PwTSmall Screen on Twitter: http://bit.ly/16DrsujSmall Screen on Pinterest: http://bit.ly/18lxkp9Watch this episode on Small Screen: Recipe:2 oz Rittenhouse Rye Whiskey1/2 oz Punt e Mes1/2 oz Maraschino LiqueurInstructions:Stir ingredients with ice.Strain into a chilled cocktail glass.
Oaxacan Old Fashioned - A Modern Classic - The Cocktail Spirit with Robert Hess Small Screen 2016-02-04 | To understand the Old Fashioned is to understand the origins of the cocktail, as well as its evolution. The original definition of a “cocktail” was “spirit of any kind, sugar, water, and bitters.” When bartenders began to experiment with the addition of vermouth and other ingredients in the late 1800’s, customers wanting a cocktail made the old fashioned way would ask for it specifically as an “Old Fashioned”. While whiskey became the assumed spirit, that did not mean they couldn’t ask for it made with other spirits.Recipe:1 1/2 oz Tequila Reposado1/2 oz Mezcal1 tsp. amber agave syrup2 dashes aromatic bittersInstructions:Stir ingredients with ice.Strain over ice into an Old Fashioned glass.Garnish with a flamed orange twist. Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: http://bit.ly/MF8FOTSign up for the Small Screen email newsletter & be the first to know when new episodes air on our site!: http://bit.ly/13B6uVEThe Cocktail Spirit on Facebook: http://on.fb.me/1ajfvq5Small Screen on Facebook: http://on.fb.me/15F6PwTSmall Screen on Twitter: http://bit.ly/16DrsujSmall Screen on Pinterest: http://bit.ly/18lxkp9
White Negroni - A Modern Classic - The Cocktail Spirit with Robert Hess Small Screen 2016-01-27 | The White Negroni, while only having gin in common with the original drink, is a wonderful variation and deserves full consideration for being a modern classic. Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: http://bit.ly/MF8FOTSign up for the Small Screen email newsletter & be the first to know when new episodes air on our site!: http://bit.ly/13B6uVEThe Cocktail Spirit on Facebook: http://on.fb.me/1ajfvq5Small Screen on Facebook: http://on.fb.me/15F6PwTSmall Screen on Twitter: http://bit.ly/16DrsujSmall Screen on Pinterest: http://bit.ly/18lxkp9Watch this episode on Small Screen: Recipe:1 1/2 oz Lillet Blanc1 1/2 oz Gin1 1/2 oz SuzeInstructions:Add ice to an Old Fashioned or rocks glass.Build in the same glass. Stir briefly to chill and dilute.Garnish the peel of a grapefruit.
Cosmopolitan - The Quintessential Modern Classic - The Cocktail Spirit Small Screen 2016-01-13 | There are many cocktails which can be considered as “classics”: Old Fashioned, Manhattan, Martini, Sidecar, Daiquiri, Margarita, Bloody Mary, Mai Tai, Mojito, Negroni, and various others. Becoming a classic isn’t something you vote on or otherwise simply put forth at a moment’s notice, instead it is an organic process that occurs almost invisibly. In modern times, there have been countless cocktails that have come and gone, but perhaps the only drink that has survived its “trendy” period to continue to be a drink that is commonly ordered, is the Cosmopolitan. Originally, the Cosmopolitan was a highly approachable yet still mediocre drink. While it followed the classic “Sour” template (Spirit, Sour, Sweet), it did so using Rose’s lime juice as a souring agent (which also includes a fair amount of sugar) and a generic triple sec as a sweetener. It wasn’t until several years after Cheryl Cook originally created the drink that Dale DeGroff and Toby Cecchini would independently realize the drinks potential and properly update it to use fresh lime juice, and Cointreau. This finally turned it into a drink which was worth taking notice of. It was in this way that the Cosmopolitan entered the annals of “classic cocktails”.We are currently in the midst of a cocktail revival, and as such there are countless new cocktails coming out every day from bartenders all over the world. Shouldn’t by now some of these new drinks have attained the status of “modern classic”? In the upcoming series of episodes, we will be looking at several drinks which may just have a chance of being considered a classic. This set of drinks are ones which I’ve selected by looking over other lists, asking around, and researching which “new” drinks are showing up on cocktail menus around the world. All of these drinks are great, but a modern classic? Only time will tell. For a cocktail to be a “modern classic”, I think it needs to possess four distinct characteristics.1. It needs to be delicious2. It needs to be a recipe that most bartenders know how to make3. It needs to be a drink that customers know to order4. It needs to be made from ingredients that most bar have on handThe bookend characteristics are simple qualities of the drink itself, the characteristics in the center are ones which gradually come about over time and exposure. For many modern cocktails, it is the final characteristic that I listed which they stumble on. In the various “craft” cocktail bars, bartenders will have access to unusual ingredients, or hand-made products which they will use to make their unique concoctions. Sometimes these ingredients may take days to prepare properly, or are perishable and would be a waste if not used. While the result is usually a very delicious drink, it also is one that is virtually impossible for other bars to make. Some of the drinks which I will be presenting in this set may use ingredients that most bars won’t have on hand. While this might seem to instantly disqualify it, it is important to note that “common” ingredients can evolve over time, and if a particular drink is delicious enough, bars will begin to stock what they need to make it. By presenting you with these drinks, I hopefully encourage you to give them a try and see if you agree that they are delicious drinks which you’d want to be able to easily order at most bars. Who knows, the next “Cosmopolitan” might just be one of these!Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: http://bit.ly/MF8FOTSign up for the Small Screen email newsletter & be the first to know when new episodes air on our site!: http://bit.ly/13B6uVEThe Cocktail Spirit on Facebook: http://on.fb.me/1ajfvq5Small Screen on Facebook: http://on.fb.me/15F6PwTSmall Screen on Twitter: http://bit.ly/16DrsujSmall Screen on Pinterest: http://bit.ly/18lxkp9Watch this episode on Small Screen: Recipe:1 1/2 oz citrus vodka1/2 oz Cointreau1 oz cranberry juice1/4 oz fresh lime juiceInstructions:Shake ingredients with ice.Strain into a cocktail glass.Garnish with a flamed orange peel disc.
Gin Basil Smash Cocktail - A Modern Classic by Joerg Meyer Small Screen 2015-12-23 | Simplicity and a perfect balance between tart and sweet, herbal and floral, Joerg Meyer's Gin Basil Smash certainly qualifies as a modern classic. Le Lion Bar de Paris, having won "Best New Bar Cocktail" at the 2008 Tales of the Cocktail Spirited Awards, solidifies this gin cocktails place in mixology history. Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: http://bit.ly/MF8FOTSign up for the Small Screen email newsletter & be the first to know when new episodes air on our site!: http://bit.ly/13B6uVEThe Cocktail Spirit on Facebook: http://on.fb.me/1ajfvq5Small Screen on Facebook: http://on.fb.me/15F6PwTSmall Screen on Twitter: http://bit.ly/16DrsujSmall Screen on Pinterest: http://bit.ly/18lxkp9Watch this episode on Small Screen: Recipe:handful of fresh basil leaves2 oz/60 ml Rutte Dry Gin: http://bit.ly/ruttegin1 oz/30 ml fresh lemon juice2/3 oz/20 ml simple syrupInstructions:Gently muddle the basil to release essential oils.Add Rutte Gin, lemon juice and simple syrup. Muddle briefly to combine.Add ice and shake to chill and dilute.Double strain over ice into a Old Fashioned or rocks glass.Garnish with basil leaves and serve with straws.
The Leone with Milagro Tequila, Jamie Salas - Hanging with Harris Small Screen 2015-12-22 | Jamie Salas and Billy Harris mix up the simple, yet elegant, Leone cocktail made with Milagro Silver tequila. The simplicity lets you focus on the flavors of the drink and lets the tequila really sing in this drink.Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: http://bit.ly/MF8FOTSign up for the Small Screen email newsletter & be the first to know when new episodes air on our site!: http://bit.ly/13B6uVERecipe:2oz Milagro Silver tequila1oz bianco vermouth.5oz Solerno Blood Orange liqueur2 dashes Peychaud's bittersGarnish: grapefruit peelInstructions:Add ingredients to a mixing glass. Add ice and stir. Garnish with a grapefruit peel.
Grasshopper - The Morgenthaler Method Small Screen 2015-12-17 | Don't feel guilty about your desire for a Grasshopper. You know you want one. Jeffrey created a blended version for his bar, Pepe Le Moko, that will satisfy any craving. Just take it easy on the Fernet Branca or things might get a little too smooth, if you know what we mean. If you don't, watch the video.Grab a copy of Jeffrey's book, The Bar Book: http://bit.ly/the_bar_bookSUBSCRIBE to Small Screen: http://bit.ly/MF8FOTSign up for the Small Screen email newsletter & be the first to know when new episodes air on our site!: http://bit.ly/13B6uVEThe Morgenthaler Method on Facebook: http://on.fb.me/18tQJUSSmall Screen on Facebook: http://on.fb.me/15F6PwTSmall Screen on Twitter: http://bit.ly/16DrsujSmall Screen on Pinterest: http://bit.ly/18lxkp9Watch this episode on Small Screen: Recipe:1 1/2 oz Créme de Menthe (green)1 1/2 oz Créme de Cacao (white)1 tsp Fernet Branca1 1/2 oz Half & Half1 scoop of vanilla ice cream1/2 Cup crushed iceInstructions:Blend all ingredients in a blender.Garnish with a mint sprig.
Hanging with Harris - Chef Justin Smillie at Upland Small Screen 2015-12-15 | Chef Justin Smillie brings a little California to NYC at Upland night in and night out. In this episode, Billy learns how to get the skin just right on a beautiful pork chop and make a stunning plate. Look for the point when Smillie serves up a slightly too big a bite for Billy.Look for Chef Smillie's new book, Slow Fires so you can learn how too.Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: http://bit.ly/MF8FOT
The Jägerita - The Morgenthaler Method Small Screen 2015-12-11 | Even as he took his first sip of a David Cordoba crafted Jägerita, Jeffrey knew it would be disgusting. Who would want to destroy one of the greatest cocktails of all time by replacing Tequila with Jäger? How did it taste? You will have to watch to find out. Recipe:1 1/2 oz Jägermeister3/4 oz Cointreau3/4 oz fresh lime juice2 tsp 2:1 simple syrupInstructions:Shake ingredients over cracked ice.Strain into a chilled cocktail glass.Garnish with a lime wheel.Grab a copy of Jeffrey's book, The Bar Book: http://bit.ly/the_bar_bookSUBSCRIBE to Small Screen: http://bit.ly/MF8FOTSign up for the Small Screen email newsletter & be the first to know when new episodes air on our site!: http://bit.ly/13B6uVEThe Morgenthaler Method on Facebook: http://on.fb.me/18tQJUSSmall Screen on Facebook: http://on.fb.me/15F6PwTSmall Screen on Twitter: http://bit.ly/16DrsujSmall Screen on Pinterest: http://bit.ly/18lxkp9
Spanish Coffee with Shaken Cream - The Morgenthaler Method Small Screen 2015-12-04 | Native to Oregon, specifically Huber's Café, the Spanish Coffee is now known round the world. To top this winter warmer, Jeffrey shakes whipping cream in a small mason jar before layering it over the heated ingredients. Grab a copy of Jeffrey's book, The Bar Book: http://bit.ly/the_bar_bookSUBSCRIBE to Small Screen: http://bit.ly/MF8FOTSign up for the Small Screen email newsletter & be the first to know when new episodes air on our site!: http://bit.ly/13B6uVEThe Morgenthaler Method on Facebook: http://on.fb.me/18tQJUSSmall Screen on Facebook: http://on.fb.me/15F6PwTSmall Screen on Twitter: http://bit.ly/16DrsujSmall Screen on Pinterest: http://bit.ly/18lxkp9Watch this episode on Small Screen: Recipe:sugar for glass rim3/4 oz 151 proof rum1/4 oz triple sec1 1/2 Kahlua4 oz fresh brewed coffeewhipping creamInstructions:Add the rum and triple sec to a sugar rimmed, heat proof glass.Ignite the rum with a lighter. With the glass tilted 45 degrees, slowly rotate as the alcohol in the rum burns off in order to caramelize the sugared rim. Once the sugar has turned a golden brown, extinguish the flame with another glass or small pot lid. Add Kahlua and coffee to the glass.Shake cream in a small mason jar to add volume then gently pour the shaken cream over the top of the coffee.Garnish with grated nutmeg.
