Cocktailing

By Troy Denkinger

Troy makes a cocktail and talks about it.... more

· Technology

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How many episodes does Cocktailing have?

The podcast currently has 61 episodes available.

Cocktailing episodes:

October 23, 2016The Last Word
The Last Word is a pre-Prohibition cocktail first served at the Detroit
Athletic Club in the early 1900s. Check out the history of this classic
linked below.
The recipes I found seem to call for London dry gin, but I tried it with
Hayman's Old Tom and really liked it a lot. Try it both ways to see which
you prefer.
3/4 ounce gin (London dry or Old Tom)
3/4 ounce green chartreuse
3/4 ounce maraschino liqueur
3/4 ounce fresh lime juice
Combine all the components in a shaker with ice. Shake vigorously and
strain into a coupe. Garnish with a lime wheel, if you want to.
Photos by Lisa Denkinger
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History of The Last Word
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Off to Osaka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
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3min
October 16, 2016Harvey Wallbanger
The Harvey Wallbanger is a quintessentially 70s cocktail and will round out
our trip to the disco era. The origin of this one is likely a marketing
ploy to add a bit of exotic character to a standard screwdriver.
The key ingredient in this one, Galliano, is an Italian liqueur based on
anise and vanilla. You'll see the distinctive bottle gathering dust on bar
shelves everywhere.
6 ounces orange juice
2 ounces vodka
1 ounce Galliano.
Pour orange juice and vodka into a collins glass over ice. Stir with a long
bar spoon. Pour the Galliano carefully over the back of the spoon — it
should float atop the drink. Garnish with a orange wedge and a cherry.
Photos by Lisa Denkinger
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See photo
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In marketing
A brief history of the Harvey Wallbanger
Rate Cocktailing on iTunes
Off to Osaka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
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...more
3min
October 08, 2016Grasshopper
The grasshopper is a classic mint chocolate cocktail. Often you'll find it
treated as a dessert, especially when ice cream is used in place of the
heavy
cream.
The Eater history, linked below, traces the roots of this one back to early
20th or late 19th Century New Orleans. I had no idea. I'd always assumed it
was
some 70s invention.
1 ounce creme de cacao
1 ounce mint liqueur/creme de menthe
1 ounce heavy cream
1 ounce cognac, optional
2 drops green food coloring, very optional
Place all ingredients in a shaker with ice and shake vigorously. Strain into
a cocktail class. Garnish with shaved chocolate or a mint leaf.
Photos by Lisa Denkinger
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See photo
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The Drink Blog
History Of The Grasshopper from Eater
Rate Cocktailing on iTunes
Off to Osaka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/
...more
3min
October 01, 2016Brandy Alexander
The Alexander was invented in the early 20th century by Troy Alexander at
Rector's in New York City. The original gin gave way to brandy, resulting
in the Alexander #2, aka the Brandy Alexander.
The recipe I'm using calls for a 1:1:1 ratio of brandy, creme de cacao, and
cream. You'll also find references to a 2:1:1 ratio which definitely seems
like a good thing to try if you want something less sweet.
The nutmeg garnish is important on this one. Try to get a whole nutmeg and
grate it on the cocktail. The aroma really enhances the experience.
2 oz. Cognac or brandy
2 oz. creme de cacao (white or dark)
2 oz. heavy cream
fresh nutmeg
Place Cognac, creme de cacao, and cream in a shaker with ice. Shake
vigorously. Strain into a cocktail glass. Grate fresh nutmeg on top as
garnish.
Photos by Lisa Denkinger
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See photo
Rector's
The lobster palaces of New York
A little history
Rate Cocktailing on iTunes
Off to Osaka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
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...more
3min
September 24, 2016Piña Colada
The official drink of Puerto Rico where it was invented by
someone sometime in the 1950s. This rich and delicious concoction is often
blended, but there's no reason to pull out the hardware. It's perfect when
simply shaken. Thanks to Abel, bartender at The Rum House in Manhattan for
making that clear.
For best results, please make sure you're listening to The Piña Colada
Song
while shaking. I do have to wonder how good the piña coladas at O'Malley's
Bar are though.
The recipe below is adapted from the PDT mobile app. In the app the recipe
uses
coconut sorbet rather than Coco López, which sounds delicious.
2 oz. light or amber rum
4 oz. Coco López coconut cream
1 oz. lime juice
1 oz. pineapple juice
Place all ingredients in a shaker with ice and shake vigorously. Serve in a
collins glass over ice. Garnish with a cherry, a piece of pineapple, a lime
wheel, or all of the above.
Photos by Lisa Denkinger
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See photo
History of the piña colada
Escape (The Piña Colada Song) by Rupert Holmes
Rate Cocktailing on iTunes
Off to Osaka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/
...more
3min
September 10, 2016Martinez
The Martinez is something like a Manhattan with gin substituted for the
whiskey, and this is sweet cocktail will probably reminder you of that
classic. First appearing in the mid-to-late 1800s, this classic seems to
have as many formulations as there are bartenders.
The recipe below is from the PDT mobile app. Please play with the
proportions of gin and vermouth to find the flavor that's right for you.
1 1/2 ounce Old Tom gin (such as Hayman's)
1 1/2 ounce sweet red vermouth (such as Dolin Rouge)
1/4 ounce maraschino liqueur
1 dash of bitters (such as Angostura)
Place all of the components in a mixing class with ice and stir vigorously.
Serve up in a cocktail class. Garnish with cherries or a lemon twist.
Photos by Lisa Denkinger
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See photo
Saveur article
PDT iOS app
Rate Cocktailing on iTunes
Off to Osaka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/
...more
3min
September 03, 2016Diamondback
The Diamondback referred to is the Maryland terrapin, which makes sense
given this herbaceous cocktail originated in Baltimore's Diamondback Lounge.
The original recipe and others I've read don't include the bitters, but I'm
going to suggest you give that a try. If it's not to your liking, leave it
out.
Thanks to Cold Glass for the take on this cocktail.
1 1/2 ounce rye whiskey (Rittenhouse is good here)
3/4 ounce apple branch
1/2 ounce yellow Chartreuse
Dash of Peychaud's bitters (optional)
Place all the components in a mixing glass with ice and stir until chilled.
Server up in a coupe.
Photos by Lisa Denkinger
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See photo
Cold Glass
Rate Cocktailing on iTunes
Off to Osaka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
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...more
3min
August 27, 201620th Century
Charles A. Tuck came up with this winner in 1937 to honor of the 20th
Century Limited
train running between New York City and Chicago.
The chocolate should just be an undertone in this one, not the star. Adjust
the
amount of crème de cacao to your taste.
1 1/2 ounce gin
3/4 ounce Lillet Blanc
1/2 ounce white crème de cacao
3/4 ounce lemon juice
Place all of the components in a cocktail shaker and shake vigorously. Pour
into a cocktail class and garnish with a lemon twist (optional).
Photos by Lisa Denkinger
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See photo
Kitchen Riffs
20th Century Limited
C. A. Tuck's book
Rate Cocktailing on iTunes
Off to Osaka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
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...more
3min
August 20, 2016La Paloma
This is a great refresher when the temperature is high and the humidity is
higher.
If you don't have fresh grapefruits or grapefruit juice, you can use a
grapefruit soda like Jarritos or Squirt. In that case, leave out the
agave nectar as they are already sweetened.
2 ounces tequila
3 ounces grapefruit juice
1/2 ounce Aperol
1/2 ounce agave nectar or simple syrup
4 ounces club soda
1/4 ounce lime juice
Combine tequila, grapefruit juice, agave nectar, and Aperol in shaker with
ice. Shake vigorously. Pour into collins glass over ice. Top with club soda
and lime juice. Garnish with a lime wedge or grapefruit slice.
Photos by Lisa Denkinger
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See photo
David Wondrich on La Paloma
In Praise of La Paloma
Rate Cocktailing on iTunes
Off to Osaka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
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...more
3min
August 13, 2016Boulevardier
The boulevardier is a variation on a gin-based negroni. The whiskey offers
a deeper flavor than the gin.
1 ounce whiskey (Bourbon or rye)*
1 ounce sweet vermouth
1 ounce Campari
Combine all ingredients in a mixing glass. Add ice and stir. Pour into a
coupe and garnish with cherry.
*If you like a less bitter drink, increase the whiskey to 1 1/2 ounces and
cut each of the other ingredients to 3/4 ounce.
Photos by Lisa Denkinger
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See photo
See photo
Bitter Rivals: Boulevardier vs. Negroni
Serious Eats
Barflies & Cocktails Book
Rate Cocktailing on iTunes
Off to Osaka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
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...more
3min

FAQs about Cocktailing:

How many episodes does Cocktailing have?

The podcast currently has 61 episodes available.