Cocktailing

Cocktailing

By Troy DenkingerTechnology
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Cocktailing episodes

  • 17: Corpse Reviver #2

    The stiff cocktail comes from 1930 as one in a family of hair of the dog

    cocktails. It's good for whatever might be ailing you. Enjoy it in
    moderation.

    Note on the Lillet Blanc vs. Cocchi Americano, the former is sweeter and

    the latter is more bitter. So choose the one that appeals to your taste.
    Both are generally available.

    • 1 oz. gin
    • 1 oz. Cocchi American or Lillet Blanc, as preferred
    • 1 oz. Cointreau
    • 1 oz. fresh lemon juice
    • 1 dash absinthe

      • Place all components in a shaker with ice and shake vigorously. Pour into a

      cocktail glass. Garnish with an orange peel or cherry.

      Photos by Lisa Denkinger

      See Photo

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      The Tail Of The Cocktail Take

      Off to Osaka Kevin MacLeod (incompetech.com)

      Licensed under Creative Commons: By Attribution 3.0 License
      http://creativecommons.org/licenses/by/3.0/

      3 min
    • 16: Mai Tai

      Probably invented in the 1940s by Trader Vic (Victor Bergeron) or maybe in

      the 1930s by Don The Beachcomber, this bracing tiki drink is perfect for a
      hot day at the beach. Don't be fooled by the sweet, fruity junk you find at
      some bars -- made right, this is a delicious and poweful cocktail.

      • 1 oz. amber rum
      • 1 oz. dark rum
      • 1 oz. fresh lime juice
      • 1/2 oz. quality orgeat
      • 1/2 oz. orange curaçao or Cointreau

        • Place all ingredients in a shaker and shake vigorously. Pour into a tall

        glass over crushed ice or ice cubes. Garnish with the shell of one of the
        limes you squeezed and a mint sprig, if you like.

        Photos By Lisa Denkinger

        See Photo

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        Dave Wondrich's Mai Tai Take

        Off to Osaka Kevin MacLeod (incompetech.com)

        Licensed under Creative Commons: By Attribution 3.0 License
        http://creativecommons.org/licenses/by/3.0/

        3 min
      • 15: Sazerac

        This classic is the subject of much myth and tradition. It came from New

        Orleans in the mid-1800s and, while originally made with cognac it now is
        most commonly based on rye whisky.

        The recipe I'm making is an amalgam of those I reviewed. Rather than the

        traditional sugar cube, I'm using simple syrup. Also, I'm leaving the lemon
        peel with the cocktail though the tradition is to throw it out -- I like
        the smell. And finally, I'm including Angostura in addition to the more
        medicinal Peychaud's.

        • 1 tsp. simple syrup
        • 2 dashes Peychaud's bitters
        • 1 dash Angostura bitters

        • 2 1/2 oz. rye whisky or cognac

        • Absinthe or Herbsaint

        • Lemon peel

          • In a mixing glass, add the simple syrup, bitters and rye. Add ice and give

          it a good stir. In a well-chilled glass, add absinthe and coat the inside
          of the glass thoroughly. Discard excess absinthe. Pour the mixture into the
          coated glass. Squeeze the lemon peel over the surface of the drink to
          release the oils. Drop the peel into the glass.

          Photos By Lisa Denkinger

          See Photo

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          Dave Wondrich's Sazerac Take

          Sazerac Dos and Don'ts

          Off to Osaka Kevin MacLeod (incompetech.com)

          Licensed under Creative Commons: By Attribution 3.0 License
          http://creativecommons.org/licenses/by/3.0/

          3 min
        • 14: Mint Julep

          It's Derby Day, and in honor we're going to make a Mint Julep -- the

          official drink of The Kentucky Derby. However, I do use Oregon bourbon. The
          horror. So, get our your hammer and start crushing some ice.

          Don't skip the garnish as it really adds to the mint character of the drink.

          • 8 leaves of fresh mint
          • 1 tsp. sugar
          • 3 oz. bourbon (Kentucky, if you're a purist)

            • In a well chilled silver beaker or glass, drop the mint leaves and the

            sugar. Muddle briefly. Pack the beaker half-full with ice. Add the bourbon
            and stir. Top up with ice, mounding slightly. Garnish with a sprig of mint.

            Photos by Lisa Denkinger

            See Photo

            See Photo

            See Photo

            Checkout Bourbon Curious

            by our friend, Fred Minnick. Fred is the Bourbon Authority at the
            Kentucky Derby Museum. He would not be amused by the bourbon I used in this
            episode.

            Off to Osaka Kevin MacLeod (incompetech.com)

            Licensed under Creative Commons: By Attribution 3.0 License
            http://creativecommons.org/licenses/by/3.0/

            3 min
          • 13: El Diablo

            We come to the end of our three-part tequila series with this refresher.

            The crème de cassis lends it a beautiful purple color, and the ginger beer
            gives it a zing. Next week, in the lead-up to The Kentucky Derby, we'll
            make a mint julep.

            • 1 1/2 oz. reposado tequila
            • 1/2 oz. crème de cassis
            • 1/2 oz. lime juice
            • 3 oz. ginger beer

              • In a shaker, add tequila, crème de cassis, lime juice, and ice. Shake until

              thoroughly combined. Pour into a collins glass over ice. Top off the
              cocktail with ginger beer. Garnish with a lime wheel.

              Photos by Lisa Denkinger

              See Photo

              See Photo

              Off to Osaka Kevin MacLeod (incompetech.com)

              Licensed under Creative Commons: By Attribution 3.0 License
              http://creativecommons.org/licenses/by/3.0/

              3 min
            • 12: Tequila Sunrise

              In part 2 of the tequila series, we take a trip to the 70s. It's a little a

              little cheesy and not really classic, but still tasty. It might be just the
              thing when you're tired of the mimosa at brunch. Next week we come to the
              end of tequila (for now) with an El Diablo.

              • 3 oz. reposado tequila
              • 6 oz. orange juice
              • 2 tsp. grenadine

                • In a glass with ice, add the tequila, then the orange juice. To get the

                sunrise effect, pour the grenadine down the inside of the glass. It will
                pool at the bottom and mix with the other components.
                Garnish with an orange.

                Photos by Lisa Denkinger

                See Photo

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                Just Another Tequila Sunrise by Jeff Burkhart

                Tequila Sunrise - Cypress Hill

                Off to Osaka Kevin MacLeod (incompetech.com)

                Licensed under Creative Commons: By Attribution 3.0 License
                http://creativecommons.org/licenses/by/3.0/

                3 min
              • 11: Margarita

                The margarita may be a common cocktail, but it often seems hard to find a

                really good one. We finally found a ratio of tequila/Cointreau/lime juice
                that fits our taste, and I'm making that for you in this episode.

                This is part 1 of a three part series on tequila. Next week: Tequila

                Sunrise.

                2 oz. Silver Tequila
                2 oz. Cointreau or triple sec
                2 oz. Lime juice
                Agave nectar or simple syrup to taste
                In a shaker, combine all components. Add ice and shake well. Serve up or on
                the rocks. Rim the glass with salt, if you like, and garnish with a lime.

                Photos, as always, by Lisa Denkinger

                See photo

                See photo

                Off to Osaka Kevin MacLeod (incompetech.com)
                Licensed under Creative Commons: By Attribution 3.0 License
                http://creativecommons.org/licenses/by/3.0/
                3 min
              • 10: Remember The Maine!

                First described by Charles H. Baker in 1933, this cocktail derives its name

                from the rallying cry ginned up by jingoistic newspaper owners trying to
                get the U.S. to declare war on Spain in 1899. Don't let the violent origins
                turn you off, this one is worth trying.

                2 oz. whiskey
                3/4 oz. sweet vermouth
                2 tsp. Cherry Heering
                1/2 tsp. absinthe
                Combine all components in a mixing glass, add ice, and stir. Strain into a
                cocktail glass and garnish with a cherry.

                Photos by Lisa Denkinger

                See photo

                See photo

                USS Maine

                Off to Osaka Kevin MacLeod (incompetech.com)
                Licensed under Creative Commons: By Attribution 3.0 License
                http://creativecommons.org/licenses/by/3.0/
                3 min
              • 9: Negroni

                Coming out of Italy in the early 20th Century, David Wondrich has called

                this one of the world's indispensable cocktails.

                Next week: Remember The Maine!!!!

                1 oz. gin
                1 oz. Campari
                1 oz. sweet vermouth
                Add everything to a shaker, add ice and shake.
                Strain into a cocktail class.
                Garnish with an orange twist.

                Photos by Lisa Denkinger:

                See photo

                See photo

                David Wondrich: The Ultimate Negroni Recipe

                Off to Osaka Kevin MacLeod (incompetech.com)
                Licensed under Creative Commons: By Attribution 3.0 License
                http://creativecommons.org/licenses/by/3.0/
                3 min
              • 8: French 75

                Name for a famous French artillery piece, this gentle cocktail is perfect

                for a beautiful Spring day. Feel free to substitute cognac for the gin.

                From the Death & Co. book
                1 1/2 oz. gin (or cognac)
                3/4 oz. fresh lemon juice
                1/2 oz. simple syrup
                Champagne
                Shake everything except the Champagne with ice.
                Pour into a flute. Top with Champagne.
                Garnish with a lemon twist.

                See photo

                Death & Co. book

                4 min

              About Cocktailing

              From the publisher's feed

              Troy makes a cocktail and talks about it.