- Hi, my name's Jeff.
I'm a bartender at Dutch Kills in New York City
and today, I'm gonna show you
how to mix every cocktail.
And by every cocktail, we mean not every cocktail
because that would be insane.
Today, we're gonna focus on classic cocktails.
These are the drinks from the 19th and early 20th century
that are still popular today.
These are the basic tools I use when I'm mixing drinks.
I use them because it gives me a little bit more control.
They're easier to open and then you get a frothier drink
at the end.
This is a Hawthorne strainer.
This is a julep strainer.
This is a fine mesh strainer.
We like to use it for straining out finer shards of ice
so you get a really nice, smooth shaken cocktail at the end.
You need these for stirring your stirred drinks.
Also, the bar spoon itself is a measurement
for small portions.
The bartender's measuring cup.
This is your muddler.
Necessary for mashing to get essential oils out
or to dissolve sugar into a drink like an Old Fashioned.
I can't stress this enough,
good ice is extremely important for making a good cocktail.
You can have great quality alcohol,
beautiful, fresh juices
and then you put a piece of smelly ice from your freezer
into a drink and it's just going to taste like your freezer.
So what I recommend is to pick up a bag of ice
from a grocery store before you're making drinks
to make nicer ice in a silicone mold at home,
or, if you live in a major city, there's a ice company
in most places that'll be happy to furnish you
with big, dense cubes like this.
To make an old fashioned, we're gonna build it in the glass.
First, we start with a white sugar cube.
Three to four good dashes of bitters.
Just a small drop of soda water to help the bitters
and sugar cube dissolve when we muddle it.
Whiskey, could be bourbon or rye.
I think the most traditional is bourbon
and it's what I'm using for this.
For an Old Fashioned, I like to use as big of a piece
as ice as possible to fit in the glass,
reduce the surface area between the ice
and the rest of the drink.
So we're slowing down the melting of the ice
and we can hold on to our drink for longer.
And lower that in with the bar spoon
so that we don't splash everywhere.
You don't really wanna over-stir an Old Fashioned.
And traditionally, this gets the rabid ears garnish,
which is a orange and lemon twist.
So I like to express all the essential oils outta that twist
This is the Old Fashioned, the classic of classic cocktails.
When the word "cocktail" first came about,
it was really just defined
as "spirit with water, sugar and bitters."
And those are the primary ingredients in the drink.
First thing you'll need is a chilled pint glass.
One ounce sweet vermouth to two ounces rye whiskey.
And as always, we're adding all of our spirits before ice,
starting with the least expensive ingredient first.
You can use any blunt object to crack ice.
I'm using the back of a steel muddler, in this case.
For great control, you can even just use a tablespoon
from your kitchen.
And now we stir.
This actually will take a second.
You can sing a song in your head.
That's something I like to do.
Quick taste and temperature check.
It's getting cold.
Again, every ingredient should be as cold as possible
to keep your drink as cold as long as possible.
This is a Luxardo Cherry.
The kind of bright red maraschino cherries you see
in a lot of bars were based on this.
Really, really tasty.
Highly recommend finding them if you can.
For stir drinks, I'll use a julep strainer
because it fits better into the pint glass.
This is a Manhattan.
Legend has it, it was developed at the famous Manhattan club
in the 1870s.
It's the, probably, second most popular cocktail,
right after the Old Fashioned.
Still to this day.
To make a Whiskey Sour, we need fresh lemon juice.
It's probably the single, quickest, easiest thing
you can do to improve the quality of your drinks is using
fresh juice whenever possible.
The simple syrup is equal parts regular white sugar
and water dissolved, and two ounces of whiskey.
So what makes this Whiskey Sour traditional is the addition
of egg white for a foamy top.
So for any drink containing an egg white,
the first step is a dry shake before we actually get
to shaking the drink with ice.
This is called a dry shake because it doesn't have
any ice in it.
This is, usually, when you talk to your customers
and then they tell you their problems.
So our first step is complete
and see the egg white is already nice and frothy.
So now, we'll add our ice carefully into the shaken drink.
Right now, I'm cooling down the temperature in the shaker
and it's creating a better seal between the two cans.
Now, that I feel the shaker is cool enough,
I can create an airtight seal in the Boston shaker
and really go for it.
Use a large, chilled coupe for this.
This is the Hawthorne strainer,
which fits this kind of shaker best.
And, as a garnish, just do a little decoration
with our Angostura bitters.
I'm drawing a line through the bitters to make a nice,
little feathered pattern.
And this is your traditional Whiskey Sour.
I love Whiskey Sours.
I also love making them for people
that have never tried them before
because people aren't always into the idea
of egg whites at first,
and then when you hand one to them,
they'll taste that it's just ethereal and fluffy
and not eggy at all.
Start off with a chilled glass shaker.
White sugar cube.
We're going to douse this sugar cube with a good amount
of Peychaud's Bitters, which is the only bitters
that makes us a traditional Sazerac.
And, as we do, whenever we have to dissolve a sugar cube,
we add just a little drop of soda water, not a lot.
And now, we muddle.
Don't be afraid to really go for it 'cause you do want
your sugar to be dissolved.
Take out your aggression.
Two ounces of rye
and crack away.
Spoon all the way to the bottom.
So while the Sazerac sits on ice,
we're going to give our glass an absinthe rinse.
We like to put absinthe into one of these atomizer bottles.
So the traditional garnish for a Sazerac is a lemon twist.
Now, some people like to serve the lemon with the drink,
some people just like to express the essential oils
from the lemon and discard the lemon.
I don't want to make anyone mad
so what we do at the bar is put the lemon twist
on the inside of the rim,
that way people have the option of, kind of,
having the twist or not.
A Sazerac is special because it's one of the first cocktails
that used absinthe as a aromatic,
just to lend a last bit of almost seasoning to a drink.
We're gonna start with equal parts fresh lemon juice
and simple syrup.
Two ounces of whiskey, bourbon or rye works well for this,
I'm using bourbon.
We're just going to do what we call a whip on this drink,
which is just shaking with a small piece of ice.
And with this, we're just trying to lightly chill down
the drink, basically, until the piece of ice dissolves.
Chilled double rocks glass.
For this, we're gonna use crushed ice
and I recommend going to a fast food restaurant
or a fish market and begging them to give you
their crushed ice because it's the best for this.
I use steel straws because metal straws are good
for the environment,
but even more so, it's also really good for conducting
the cold temperature of the drink.
The Fix gets two garnishes.
A lemon wedge and a Luxardo Cherry.
And here you are, your classic Whiskey Fix.
A Fix is any cocktail that consists of lemon juice,
simple syrup and a spirit.
You can also muddle fresh fruit into a Fix for seasonality.
Who doesn't love seasons?
As always, we're gonna start off with
our least expensive ingredients first.
We have our sweet vermouth.
Campari, which is a must for a Boulevardier.
And give this guy a good stir.
And we'll take a chilled coupe.
A Boulevardier can also be served on the rocks
but straight up is standard.
And the traditional garnish, an orange twist.
This is one of my favorite cocktails,
the Boulevardier, which is often thought of as a cousin
to the classic Negroni
as they both share sweet vermouth and Campari
as two of the three base ingredients.
With a Boulevardier, it's whisky instead of gin.
A Presbyterian is my favorite in a category
of drinks called a Buck,
which is a lime juice, ginger, spirit drink.
So a Moscow Mule, a Kentucky Mule,
all examples of Bucks.
So to start, half ounce of lime juice, fresh.
And for maximum ginger flavor,
we like to use fresh ginger juice.
Presbyterian is made with rye.
We're going to whip shake this with a small piece of ice,
just to get the base mixture chilled down slightly.
I like to add the first bit of soda water into the can,
that way we get a slight bit of carbonation
that helps mix the soda into the drink
as you're pouring it out.
And my secret weapon, once again, big ice
and top with more soda water.
And I like to top these with
a little crystallized ginger candy,
just so it gives people a little hint of what they're
about to drink.
This is a Presbyterian, the platonic ideal of
a whiskey ginger.
Use a half ounce of grenadine for this.
Grenadine is probably my favorite cocktail syrup.
It's made from concentrated,
fresh pomegranate juice sweetened with sugar.
Add to that an ounce of fresh squeezed grapefruit juice
and two ounces of rye.
What I love about the blinker is there aren't
that many citrus-y, refreshing drinks
that people think about when they think about rye whiskey,
and this is really one of those.
One big rock for shaking.
This is the Blinker, a shaken rye cocktail,
originated probably around the mid to late 1940s.
Appears in one of the great cocktail books of all time,
The Fine Art of Mixing Drinks.
Improved Whiskey Cocktail.
Start off with Peychaud's Bitters
and just a bar spoon of absinthe.
A half ounce of Luxardo maraschino.
This was made available in America in the 19th century
and became a very popular sweetener
as an alternative to sugar,
hence the Improved Whiskey Cocktail.
As opposed to an Old Fashioned, which just used white sugar.
And this drink gets a lot of rye.
I'm trying to just get a little bit of ice down
so that it fits in the tapered bottom of the glass.
And just like with Old Fashioned,
you don't need to over-stir this drink.
And a nice lemon twist with this guy.
This is the Improved Whiskey Cocktail.
This whiskey cocktail thinks it's better
than other whiskey cocktails and it's right.
Let's start with Angostura Bitters,
as so many Old Fashioned variations do.
Instead of sugar, this gets a herbal
and slightly sweetened kick from Benedictine liqueur.
This is a drink bartenders love to make
because it has three ingredients in it
and it's very fast and very good.
This is rye whiskey, big rock in glass,
and we'll give this a judicious stirring.
So the herbal qualities of the Benedictine go really nicely
with a lemon twist.
One of the most popular riffs on an Old Fashioned.
The delightful Monte Carlo,
named after a brave man named Carlo
who climbed a mountain...
I'm kidding, it's named after the city of Monte Carlo.
First things first, we need a lot of mint for a Mint Julep.
So what I do is use the bottom leaves off of a brig of mint,
save the tops for garnish.
And I'm gonna put about maybe 15 or 16 nice,
fresh mint leaves into the bottom of the glass.
So the Mint Julep gets sweetened with a little bit of sugar
to start the abrasion process going,
to get those mint oils out.
And then, a little bit of simple syrup to provide
the rest of the necessary sweetness.
So I'm using the muddler here.
I don't wanna over-muddle the drink either,
but just get it crushed up enough.
And while I'm doing this, I'm also spreading the mint
around the inside of the glass as well.
Two and a half ounces of bourbon, if you please.
Gonna fill this julep tin up about two thirds of the way
with crushed ice.
So we're gonna swizzle the drink,
which is just to lightly combine a drink on crushed ice.
It gets that crushed ice a little further down
into the glass, making room for more.
Add our straw in now,
just much easier than if you do it after
all the ice is in there.
And we take the prettiest looking mint that we have.
I like to lightly tap the mind against my hand
to just get the aromas coming out of the mint leaves,
and give a nice mint flourish.
Though I don't know when this tradition began,
it is a really nice addition to a mint julep
to finish it off with a slight drizzle of Jamaican rum.
And there's your mint julep.
The official cocktail of the Kentucky derby.
Legally speaking, if you say the phrase,
"I do declare," you're supposed to be holding a mint julep.
Chilled pint glass.
More than anything else, you want a cold martini.
Standard martini spec is one ounce vermouth
to two ounces gin.
I'd like to go with a London dry gin,
and now we're adding some dense ice.
All the way up to the top with ice.
Chilled coupe glass for our very cold martini.
Julep strainer, crystal clear and very cold.
There are two common garnishes for a martini,
it could either be olives or a lemon twist.
This is a gin martini with a twist.
Obviously, one of the most beloved classic drinks
of all time, and one of the ones that spawned
the most variations.
This one is the standard.
Again, in a chilled pint glass.
Start off with orange bitters.
So traditionally, this drink calls for equal parts
sweet vermouth and Old Tom Gin,
and you'll notice that it is not clear, like most gin.
That's because either the gin has been aged in a barrel
or has had malt added to it.
Add to that some nice cracked ice.
There are fights over how to garnish this drink
and, in this case, the fight is lemon or orange twist.
[whispering] Gonna go lemon.
This is the Martinez.
It's often thought of as the predecessor to the Martini.
Biggest difference between the two is that this is made
with sweet vermouth instead of dry vermouth.
Gimlet's were traditionally made with Rose's lime juice
but we like them with fresh lime juice these days.
Three quarter ounces of simple syrup
and our standard two ounces of gin.
This one has a bit more of a peppery, citrus-y finish to it.
We've got our chilled coupe and a nice big rock for shaking.
I'll use two strainers, both the Hawthorne strainer
and a fine mesh strainer to get those last bits of ice.
And that is a Gimlet.
One of the oldest, simplest
and most refreshing gin cocktails.
Three very simple, fresh ingredients.
Just gin, a simple syrup and lime juice.
So a Rickey is, essentially, a Gimlet but with soda added,
served on ice.
And there's your Gin Rickey.
It's just a simple, refreshing, fizzy gin cocktail.
Classic Negroni is just equal parts sweet vermouth
from Turin, if at all possible,
London dry gin and Campari.
Nice, large rock.
Orange twist for this guy.
That's a Negroni.
Classic Italian cocktail,
one of the most refreshing things you could possibly drink.
Corpse Reviver No. 2.
It's an equal parts drink.
Equal parts lemon, triple sec, Lillet blanc and gin.
Gonna give our chilled coupe a nice rinse of absinthe
and finish that off with a generous lemon twist.
This is the Corpse Reviver No. 2,
a classic, refreshing gin drink, invented by Harry Craddock
at the Savoy Hotel in London.
Aviation No. 1.
As for why it's the number one, there's also a number two
which doesn't contain the trademark ingredient
of creme de violette.
Creme de violette is a liqueur made from the violet flower,
but it isn't always available and when it became scarce,
the number two was invested.
The gin echoing the presence of maraschino liqueur
in the drink.
We're also adding a cherry to the bottom.
The weird and wonderful Aviation No. 1.
If you ever see creme de violette in someone's bar
and wonder what it's used for, this is it.
We use equal parts lemon and sugar,
two ounces of our Old Tom Gin.
And we went with a little bit of soda into the can.
And the classic garnish is a Luxardo Cherry,
and a beautiful orange wedge.
This is a Tom Collins,
similar to a Gin Rickey, except this is made
with lemon juice instead of lime.
Ramos Gin Fizz.
For this, our citrus is a split base of lemon juice
and lime, and for added complexity,
we also use a couple of drops of orange flower water.
So what makes a Ramos Gin Fizz special is the merengue
that forms from this drink,
and what makes the merengue extra fluffy,
as opposed to other egg white drinks,
is the addition of heavy cream.
Two ounces of our gin, egg white for a foamy top,
and it gets a particularly hard dry shake
'cause we're really starting that merengue right now.
I'm gonna be doing this for a while so let's talk more
about the Ramos Gin Fizz.
It required so much work that, initially,
this used to be a multi-person operation
where one waiter would then hand this drink
to another waiter,
and then hand this drink to another waiter
as they were going along.
All right, well, this is great.
We already have the beginning of
our merengue forming down here.
Now, carefully drop our nice, big shaking rock.
So you can see that our nice merengue is starting to form.
We're gonna stick it into the freezer and let that sit.
And we're back, it's solidified a little bit
from sitting in the freezer.
If you're a good bartender, you stick your straw in
and it should not move.
I guess I'm a good bartender.
Take the fizziest seltzer you possibly can
and pour it down the straw,
and that is your Ramos Gin Fizz.
Pretty much universally agreed upon as the hardest,
most work intensive drink to make from the great city
of New Orleans.
A Bramble is a variation on the Fix,
so it's a crushed ice drink with lemon and sugar and spirit,
and before we add the spirit in so there isn't
too much liquid in the glass,
we're gonna muddle some berries in there right now.
And just try to make sure that you crush each one.
Now we can add our two ounce pour of gin.
We're going to give this just a little dry shake
to incorporate that gin.
Straight into a chilled double rocks glass.
We're gonna fill this up about two thirds of the way
with crushed ice so they know what we're drinking.
This is a Bramble.
A dangerously easy to drink gin number with citrus
and fresh fruit.
This drink is a weird one and I like it.
It has lemon and chocolate in it and it is very good,
Creme de Cacao.
If you can spring a few extra dollars for the good stuff
on this, it makes a huge difference.
And a little goes a long way, you'll have this forever.
Using Cocchi Americano, which aromatized fortified wine.
Yeah, just your classic lemon, wine, chocolate,
gin cocktail but for some reason, it really works.
Because we used both Creme de Cacao and this fortified wine,
this gets less than the usual two ounce pour of gin,
it only gets one and a half.
And with this drink, we also finish it with a lemon twist,
although most bars like to express the oils
out of this lemon twist and then discard it.
This is a 20th Century.
A uniquely flavored, lemony, chocolatey gin drink invented
in 1930, which is in the 20th Century.
I love the Bee's Knees because it's sweetened with honey
instead of sugar and it actually is the drink I make
the most for friends when I'm scrounging
around their kitchen, looking for ingredients I can use
for a cocktail.
I use a honey syrup, which is really just honey
that's slightly thinned out with a little bit of hot water,
making it easier to pour.
And two ounces of gin.
This is the Bee's Knees.
One of the things I love about honey cocktails is
that it creates a really nice foam on the top.
So in this case, we're using equal parts fresh lime juice,
maraschino liqueur, gin and green chartreuse,
which is very strong stuff.
So this drink is one of those bartender drinks
that bartenders really love.
I think a Last Word is disgusting.
Everybody else loves this drink but me,
I'm the crazy one
and it's my job to please.
"What a great order.
And garnish it with a cherry.
The delicious, to most people, Last Word.
A standard martini always calls for dry vermouth
and either gin or vodka.
Modern tastes for vodka martinis usually mean
as dry as possible.
I'm going to go with just a drop,
although, often, it could be none at all.
And because the cocktail is usually about three ounces
in total, with the vodka martini will usually get a slightly
heavier pour than the usual two ounces.
Of course, the most popular variation of
the vodka martini would be the dirty martini,
which involves olive brine added into it,
which is great if you like sea water.
I'm gonna give this guy a good stir.
This should really feel pretty much frozen.
As with any vodka martini, it could be served
with either olives or a lemon twist.
This is a vodka martini.
I feel like I'm at a business power lunch
just looking at it.
So just like other drinks in the buck family,
I'll have lime juice and our fresh ginger syrup
and two ounces of vodka.
Normally, this is when you would take out
the Moscow Mule mug,
but I am going to not use the mug for this because,
in my mind, it leads to just a kind of diluted drink.
So I'm gonna make this the way that I make all my
other tall Collins drinks,
in a tall glass with nice, big piece of ice
so that you can enjoy the thing for a while.
And that's a Moscow Mule.
If you float bitters on top of a Moscow Mule,
that is now a Headless Horseman
and it is delicious.
I'm going to go with our Cocchi Americano.
The original recipe called for a product called Kina Lillet
but it's not made anymore and this is kinda
the closest thing that we've got.
Vodka and gin.
Vesper was James Bond's girlfriend.
Spoiler alert, things didn't end well for Vesper.
And unlike martinis, where there's an option
between olives and lemons, there is no debate here,
this gets a lemon.
This is the Vesper, famously invented by Ian Fleming,
the creator of James Bond.
James Bond got me into bartending so this drink has
a little extra meaning for me.
Obviously, Margarita's one of the most popular cocktails
in the world.
There are so many different ways that it can be made.
It can be shaken, it can be served down on the rocks,
So, for me, it's just lime juice, triple sec
and silver tequila,
the un-aged variety of tequila.
And as for glassware, I'm going to rim this glass.
One big rock.
Margarita is probably one of the most popular drinks
in the world.
It is the national drink of Mexico.
I like mine with rocks and salt.
So this drink is made with tequila and grapefruit soda,
but we're gonna do ours with fresh grapefruit
and lime juice.
So this is my spin on a drink that's usually made
with a prepackaged drink.
Liquid sugar, two ounces of tequila,
shake that guy on our cracked ice,
add a little soda to that can.
I add a tiny bit of salt to the top
which will kind of season that drink.
And for a welcome dose of bitterness,
a long grapefruit twist.
This is a Paloma.
Tequila, grapefruit, easy to drink a lot of 'em.
Mexican Firing Squad Special.
Equal parts lime and grenadine
and a few healthy dashes of Angostura forms
the flavor base for this.
And our two ounces of tequila.
This drink has a kind
of politically incorrect sounding name
but it was invented in Mexico so we're going with it.
Soda in the can.
And an orange twist to run the length of the glass.
This is a Mexican Firing Squad Special.
Daiquiri couldn't be simpler.
It's just three ingredients.
Lime juice, simple syrup, two ounces of white rum.
We're gonna double strain this guy for clarity.
This is a daiquiri, or a daiquiri natural.
Just rum, lime and sugar.
It's pretty much holy to bartenders.
Out of many daiquiri variations,
this is one of the more popular ones.
It's stood the test of time.
It is sweetened with maraschino liqueur
and also has the addition of grapefruit juice.
This is a Hemingway Daiquiri.
Hemingway was famous for not liking sugar in his drinks,
so this one is named after him for the lack of sugar.
Dark N' Stormy.
We're using our standard buck spec of lime juice
and fresh ginger syrup.
This is a Dark N' Stormy.
I just really like this drink.
The Dark N' Stormy is the national drink of Bermuda
and it is always made with Goslings Rum.
If it ain't Goslings, it ain't Dark N' Stormy.
Here's how you make a Mai Tai.
This is Orgeat, it's a almond-scented syrup used
in a variety of tiki drinks.
Little goes a long way here.
Dry curacao, which is one of many different kinds
of orange liqueurs used in classic cocktails.
Rhum agricole, which is made from fermented cane syrup
and has a really nice funkiness to it.
Oh, we're just giving this a quick whip.
Release those aromas.
I like putting that mint right next to the straw
so that when you bring it to your mouth,
you get the aroma coming right at you.
And we finish this off with a drizzle of our strong,
funky Jamaican rum.
This is a Mai Tai.
The sexy grandad of all tiki drinks.
When making a mojito, we're going to need a lot
of fresh mint.
We have a nice, chunky [mumbles] sugar cube here.
And before we add the spirit,
just so there isn't too much liquid in the shaker,
Two ounces of silver rum.
Really not trying to add a lot of froth or anything
to the drink right now, just to get it combined
and into a chilled double rocks glass.
Crushed ice to top.
Give our mint a little smack.
This is a mojito, the national drink of Cuba.
One of the simplest, most delicious drinks there is.
Just rum, lime, sugar and mint.
Hotel Nacional Special.
Probably my single favorite rum drink if I had to pick.
This is kind of a pineapple version of a daiquiri,
but instead of using sugar to sweeten,
we use apricot brandy.
If at all possible, use fresh pineapple juice for this.
Last but not least, this gets just a bar spoon
of cane syrup.
This gives just a hint of depth.
And two ounces of aged rum.
And finished, just a dash of Angostura Bitters.
Little feather across the top.
This is a Hotel Nacional Special,
invented at the Hotel Nacional in Cuba.
Highly recommend trying this one if you haven't.
Another great, simple, three ingredient cocktail.
Lemon juice, Cointreau and cognac.
For this, we are going to be going with a dry version
of the cocktail.
The no sugar version.
And we'll finish this guy off with a lemon twist.
The Sidecar is an undisputed classic.
A wonderful, sharp, citrus-y brandy cocktail.
Now, let's start off with a half ounce each of lemon juice
and simple syrup.
Technically, a French 75 can be made with gin or cognac
but, for today's purposes,
we're going with the cognac version.
And what makes a French 75 a French 75, champagne.
Quick tip, I like to hold on to the metal tree
when you're taking the [champagne cork pop] off.
And last but not least, the lemon twist.
This is a French 75, which sounds like a beautiful,
elegant name but is actually named for a military cannon
because it feels like you got hit by one
when you drink one.
You only need three things when making a Brandy Alexander.
Brandy, cream and creme de cacao.
This is a Brandy Alexander,
indulgent and decadent but surprisingly balanced,
just a nice, creamy, delicious brandy drink.
Start off with a small amount of
our lunk-made benedictine herbal liqueur.
And since the Vieux Carre is a kind of Manhattan variation,
it wouldn't be complete without sweet vermouth and bitters,
rye whiskey and, of course, cognac.
Big piece of ice.
Finished with a lemon twist or an orange,
depending on your bartender.
Since I'm here and you're on the other side of the screen
and can't say anything, I'm doing lemon.
This is a Vieux Carre, another New Orleans classic.
So when making a Pink Lady,
we'll start by cracking an egg into our large shaker,
apart from everything else we're gonna be mixing.
Fresh lemon juice.
Nice tart, pomegranate-y grenadine.
And as for the hard stuff,
the Pink Lady gets a split base of gin and apple brandy,
also known as Apple Jack.
This is a Pink Lady.
All too often forgotten but a true classic.
Do half ounce each of dry and sweet vermouths.
And for the hard stuff, we had a split base
of London dry gin and French cognac.
All the way up to the top
and the Delmonico cocktail, of course,
was invented at Delmonico's,
one of the oldest restaurants in the country.
Nice swath of lemon.
The Delmonico cocktail, New York's finest.
To make a Jack Rose, you just need three things.
Fresh lime juice, the incredible edible grenadine
and our apple brandy.
The Jack Rose, FYI, is the perfect drink
for Thanksgiving dinner.
Simple, refreshing, tart, delicious,
born in New Jersey.
If you add our absinthe rinse to a Jack Rose,
that's a Pan American Clipper.
There are a million ways to make an Aperol Spritz
but this is the classic.
Two ounces of Aperol, some ice,
three ounces of brut prossecco,
your fizziest seltzer
and the traditional garnish would be just a wedge
of orange and orange twist,
just to get a little extra orange flavor into the drink
but then I throw it out and don't tell anybody I did it.
The Aperol Spritz.
You can do it a million different ways
but this is the classic.
Traditionally built in the glass that it's drunk from,
so we're gonna start this on ice.
Showcasing our vermouth from Turin,
just like with the Negroni and Compari.
Top 'em with soda
and this can be garnished with either an orange wedge
or a nice orange twist.
This is an Americano, it's the predecessor to the Negroni.
Heavily douse this white sugar cube
in Angostura Bitters.
In Casablanca, they drink champagne cocktails constantly.
If you were to drink a champagne cocktail
every time they drink one in Casablanca, you'd be dead.
This is the champagne cocktail
which dates back all the way to the mid-19th century.
To make a Bamboo, we need two kinds of bitters.
Angostura and a smaller amount of orange bitters,
and for this, we're using equal parts dry vermouth
and Fino sherry, delicious fortified wine.
I don't know who made this up
but if you're having a little Bamboo,
like a Bamboo shooter,
you can call that a Bambooter.
A delicious, low alcohol cocktail,
[mumbles] back to late 19th century Japan.
We use just a split base of the lemon and lime.
The reason is simple that in Peru and Chile,
the citrus fruit which they really would just call
the [murmurs] there has a taste that's kind of right
in the middle of the lemons and limes that we get here.
Pisco, which is technically in the brandy family
but is just really it's own thing,
and an egg white.
Now, traditionally a Pisco Sour can be topped with
either three dots of Angostura Bitters
or grated cinnamon.
I like to do both just because I like the flavor
that each one of them lends.
This is a Pisco Sour,
the national drink of both Chile and Peru.
Both countries claim to have created this drink,
I choose not to get involved in that fight.
For a Caipirinha, we're going to muddle a fresh lime
into the drink.
In with our lime wedges, going to add our friend
the sugar cube that we use for most of
our muddling applications,
as well as some simple syrup.
And before we add the base spirit,
And two ounces of Cachaca.
Cachaca is a fermented sugar cane product
and with the Caipirinha,
we really don't wanna over-shake the drink.
We just need to give it maybe good 10 shakes or so.
This is a Caipirinha, the national drink of Brazil.
It uses fresh lime muddled into the drink,
which gives it a really nice, zesty flavor.
What I love about classic cocktails is the rich tradition
and history behind each one of these recipes.
Every country has their own spirit that they're proud of,
so you can really kind of have around the world experience
when you're trying out classic cocktails.
So either you're trying to mix these cocktails at home
or if you're just going to a good cocktail bar,
I'd recommend ordering one of these classics,
maybe try one you haven't had before
and get into the history of it all.