Small Screen

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There are several accounts of the origins of the Bamboo Cocktail. One claims the name comes from Bob Cole's 1902 hit song "Under the Bamboo Tree". William Boothby, a noted bartender of the day, says in his 1908 book "The World's Drinks" that the drink was created and named by Louis Eppinger, at the Grand Hotel in Yokohama, Japan. Either way, this is a cocktail that contains no base spirit that we think you will enjoy.

Watch on Small Screen: http://bit.ly/148Or9w

Recipe:
1 1/2 ounces dry vermouth
1 1/2 ounces dry sherry
1 dash Bitter Truth Aromatic Bitters: http://bit.ly/19xaUUA
1 dash Bitter Truth Orange Bitters: http://bit.ly/12LONFs

Instructions:
Stir with ice and strain into a cocktail glass.
Garnish with an orange twist.

Source: Louis Eppinger (~1890)

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

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Kathy uses an un-aged mezcal in this cocktail but any style would work well. A fresh sage leaf shaken in adds a dusky flavor. You can also make it with silver tequila, if you don't have mezcal. The Fresh Pineapple Agave can be made ahead with your Vitamix The Quiet One blender (http://bit.ly/1brQKcH), and is great as a non-alcoholic beverage when a bit of soda water is added.

Watch on Small Screen: http://bit.ly/143EJ8s

Recipe:
1 1/2 oz un-aged mescal
1 1/2 oz Fresh Pineapple Agave (see recipe)
3/4 oz fresh lime juice
splash of soda water, chilled

Instructions:
Measure cocktail ingredients into a mixing glass.
Fill with ice. Cap and shake vigorously.
Add a splash of soda if desired.
Pour into a tall glass.
Garnish with a pineapple wedge and fresh sage leaf (optional)

Recipe for Fresh Pineapple Agave:
Makes 12 oz

1 cup 1/2-inch diced fresh pineapple
3/4 cup agave nectar

Instructions for Fresh Pineapple Agave:
Measure ingredients into a blender cup.
Blend mixture until smooth. (Use setting #5 on Vitamix The Quiet One Blender).
Store refrigerated for up to 7 days.
Learn more about The Quiet One from Vitamix: http://bit.ly/1brQKcH

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

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Originally found in Charles H. Baker's "The Gentleman's Companion: Being an Exotic Drinking Book or Around the World with Jigger, Beaker and Flask", the Remember the Maine is the perfect cocktail to showcase an aged single malt like the Glenfiddich 18 year old. Similar to a Sazerac in its use of Absinthe, that is where the similarities end. Either way, it is an elegant cocktail that derives it's name from the USS Maine that sunk in Havana Harbour in 1898.

Watch on Small Screen: http://bit.ly/19vTHbF

Recipe:
2 parts Glenfiddich 18 Year Old Single Malt Scotch Whisky: http://bit.ly/16sjNcY
1/2 part sweet vermouth
1/4 part cherry liqueur
bar spoon Absinthe

Instructions:
Stir with ice.
Strain into a chilled rocks glass.
Garnish with a orange zest.

*Remember, great cocktails start with measuring responsibly.*
Glenfiddich Scotch Whisky, 40% Alc/Vol. ©2013
William Grant & Sons, Inc. New York, NY

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

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Jamie Boudreau's bar, Canon, has a much longer full name: Canon: Whiskey and Bitters Emporium. When Jamie decided to develop a signature cocktail for the award winning bar, he wanted it to epitomize the bar's full title. Thus, he came up with a recipe that features his favorite spirit, whiskey, topped with a Cointreau foam and a touch of aromatic bitters in the form of a stenciled Canon logo.

Watch on Small Screen: http://bit.ly/17HKKK7

Recipe:
1 oz rye whiskey
1/2 oz sweet vermouth
1/2 oz Ramazzotti Amaro
Cointreau Foam
Bitter Truth Old Time Aromatic Bitters: http://bit.ly/19xaUUA

Instructions:
Stir first three ingredients with ice.
Strain into a chilled rocks glass.
Top with Cointreau foam.
If you don't have a stencil, use a dropper to place bitters on top of foam and run a toothpick or suitable tool through each dot to create a whimsical pattern.

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Bitters are a hot topic here on Small Screen. Many of our viewers have written in with various questions about bitters and their use. In this episode, Robert addresses a question from Ian about the interchangeability of bitters and then makes a forgotten classic that is a variation on the Manhattan Cocktail, the Deshler.

Watch on Small Screen: http://bit.ly/14zvY4T

Recipe:
1 1/2 oz rye whiskey
1 oz Dubonett
1/4 oz Cointreu
2 dashes Bitter Truth Creole Bitters: http://bit.ly/1eKKoF1
large orange zest
large lemon zest

Instructions:
Stir all ingredients with ice.
Strain into a cocktail coupe.
Garnish with an 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/MF8FOT

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Learn more about Vitamix: http://bit.ly/1brQKcH

Watch on Small Screen: http://bit.ly/13VLo8b

"Make ahead" punch is great to serve to a large crowd. Present in a punch bowl over a big ice ring, or serve up over fun to make Cherry Bitter Ice Balls. Check gourmet stores and on-line for ice ball molds.

Recipes:
Spiced Syrup
2 cups water
2 cups sugar
12 each cloves, crushed
1/4 tsp. ground nutmeg
1/2 tsp. ground allspice
2 cinnamon sticks, broken up

Punch
2 cups gold rum
2 cups brandy or cognac
1/4 cup Bitter Truth Apricot Liqueur (optional)
1 cup guava or passion fruit nectar
1 cup POM Pomegranate Juice
1 cup fresh orange juice
1 cup fresh lemon juice
1 1/2 tsp. Bitter Truth Creole Bitters
--------------------------------------------------------
1 bottle chilled brut champagne or sparkling wine
Cherry Bitter Balls (method follows)

Instructions:
To make the syrup: combine ingredients in a medium sauce pan. Bring to a boil over medium-high heat- then reduce heat and simmer slowly for 5 minutes. Remove from heat and let cool to room temperature before proceeding with recipe. Or you can prepare up to a week in advance and store refrigerated.

To make the punch: in a large punch bowl (or large container such as a stock pot or pitcher) combine the Spiced Syrup, rum, brandy, juices and bitters. Stir to combine well. (At this point you can refrigerate the punch for service up to 3 days in advance) Present in a large punch bowl. Add champagne right before serving. Serve punch in an old fashioned glass over ice or a Cherry Bitter Ice Ball.

Cherry Bitter Ice Balls
Makes about 20 Ice Balls

10 cups water
2 Tbsp. Bitter Truth Creole Bitters
20 maraschino cherries, stems removed

To make ice balls: in a pitcher, measure out water and stir in bitters. Place water evenly in ice ball molds with one cherry per mold. (This will have to be done in batches depending on the size of your ice mold containers.) Put ice molds to freezer. Check in 12 hours. Remove ice from molds, and transfer to a container. Keep frozen until ready to use.

Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. For more great episodes of Raising tha Bar and our other great cocktail series, SUBSCRIBE to Small Screen: http://bit.ly/MF8FOT

Fresh from winning World's Best Drink Selection at the 2013 Tales of the Cocktail Spirited Awards, Jamie Boudreau gives you an inside peek at Canon: Whiskey and Bitters Emporium in Seattle. From insights into the smallest details, to the design of the bar to the Angostura bitters stained woodwork, this three episode video series shares with the world what makes Canon a very special place to drink and dine.

Watch Episode One: http://youtu.be/xE0b63Wf0yU
Watch Episode Two: http://youtu.be/Y739ZIYeqyc

Connect with Canon: http://bit.ly/15RIDE5

Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. For more great episodes of Raising tha Bar and our other great cocktail series, SUBSCRIBE to Small Screen: http://bit.ly/MF8FOT

Fresh from winning World's Best Drink Selection at the 2013 Tales of the Cocktail Spirited Awards, Jamie Boudreau gives you an inside peek at Canon: Whiskey and Bitters Emporium in Seattle. From insights into the smallest details, to the design of the bar to the Angostura bitters stained woodwork, this three episode video series shares with the world what makes Canon a very special place to drink and dine.

Watch Episode One: http://youtu.be/xE0b63Wf0yU
Watch Episode Three - The Lab: http://youtu.be/8MsjiJ2XzOI

Connect with Canon: http://bit.ly/15RIDE5

Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. For more great episodes of Raising tha Bar and our other great cocktail series, SUBSCRIBE to Small Screen: http://bit.ly/MF8FOT

Fresh from winning World's Best Drink Selection at the 2013 Tales of the Cocktail Spirited Awards, Jamie Boudreau gives you an inside peek at Canon: Whiskey and Bitters Emporium in Seattle. From insights into the smallest details, to the design of the bar to the Angostura bitters stained woodwork, this three episode video series shares with the world what makes Canon a very special place to drink and dine.

Watch Episode Two: http://youtu.be/Y739ZIYeqyc
Watch Episode Three - The Lab: http://youtu.be/8MsjiJ2XzOI

Connect with Canon: http://bit.ly/15RIDE5

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

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Beginning in August, pears come in to season. The Scottish Pear Cocktail, one of Charlotte's favorite creations, is the perfect cocktail to celebrate the appearance of such a diverse and delectable fruit. Of note is Charlotte's use of two base spirits in this cocktail which builds a unique and robust platform for the remaining ingredients and enables each spirit to shine through while complimenting the other.

Watch on Small Screen: http://smallscreennetwork.com/video/832/proper-pour-scott...

*Remember, great cocktails start with measuring responsibly.*

Recipe:
3/4 part Glenfiddich 12 Year - Learn More About Glenfiddich: http://bit.ly/16sjNcY
3/4 part Hendrick's Gin - Get Unusual with Hendrick's Gin: http://bit.ly/17X9Oij
2 parts pear nectar
1/2 part fresh lemon juice
1/2 part agave nectar

Instructions:
Shake ingredients with ice.
Double strain into a cocktail coupe.
Garnish with a large lemon twist.

*Remember, great cocktails start with measuring responsibly.*
Glenfiddich Scotch Whisky, 40% Alc/Vol. ©2013
William Grant & Sons, Inc. New York, NY

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Robert answers a viewer's question about bitters in this episode of The Cocktail Spirit. Specifically, he discusses basic "rules" when using bitters in cocktails.

Similar to the Daiquiri, the Captain's Blood Cocktail is typically made with a darker, Jamaican rum rather than a lighter style rum; any dark rum will do. The main difference you will find is that the measurements of both lime juice and simple syrup are reduced significantly allowing the rum and bitters to really shine. Building off the base of the Daiquiri (or a rum sour), this cocktail contains aromatic bitters that elevate it to a new height of complexity. Some recipes will also contain Falernum. If you have it, try the drink both with and without Falernum and let us know what you think.

Watch on Small Screen: http://bit.ly/18MIFhR

Recipe:
1 1/2 oz dark rum
1/4 oz lime juice
1/4 oz simple syrup
2 dashes Bitter Truth Old Time Aromatic Bitters: http://bit.ly/19xaUUA

Instructions:
Shake with ice.
Strain into a cocktail glass.
Garnish with spiral of lemon peel.

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

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The Berries and Bubbles Cocktail can be made with any berry that is in season. With the addition of a nice brut Champagne, this cocktail is perfect for entertaining or celebrating.

Watch on Small Screen: http://www.smallscreennetwork.com/video/830/liquid-kitche...

Recipe:
1 1/2 oz vodka
8 to 10 ripe raspberries (any ripe berry will do)
3/4 oz fresh lemon juice
3/4 oz simple syrup (1:1 sugar and water)
1 to 2 oz Brut Champagne

Instructions:
Shake first four ingredients with ice until well mixed and chilled.
Double strain into a cocktail coupe.
Top with Champagne.
Garnish with a fresh raspberry on a cocktail pick.

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

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Watch on Small Screen: http://bit.ly/18A4ZuO

Adding herbs to cocktails is nothing new. Herbs enhance and augment flavors inherent in many base spirits. They are especially apt ingredients in cocktails using gin and tequila. The Pineapple Arugula Smash Cocktail uses the peppery and vegetal arugula as a main ingredient as it plays extremely well with similar flavors Charlotte finds in the Select Barrel Silver Tequila from Milagro.

*Remember, great cocktails start with measuring responsibly*

Recipe:
4 or 5 chunks of fresh pineapple
3/4 part simple syrup
3/4 part fresh lime juice
1 1/2 parts Milagro Select Barrel Silver Tequila: http://bit.ly/1aJ3cV2 (buy now on Caskers)
5 or 6 leaves of arugula (more for garnish)

Instructions:
Muddle pineapple and simple syrup in your mixing glass to release juices from the fruit.
Add remaining ingredients along with ice.
Shake to combine and chill.
Double strain over ice in a rocks glass.
Garnish with a few leaves of arugula.

Milagro Tequila, 40% Alc/Vol.
(C) 2012 William Grant & Sons, Inc. New York, NY

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

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The use of violet liqueur in the Violet Fizz Cocktail gives the drink not only a delightful pale violet color but an earthy and floral quality perfect for showcasing a floral and well balanced gin. Adding soda water helps to lengthen and bring together the remaining ingredients making for a refreshing summer sipper.

Watch on Small Screen: http://smallscreennetwork.com/video/828/cocktail-spirit-v...

Grab a Bottle of Ford's Gin at Caskers.com: http://bit.ly/1bd1vTB
Created by The 86 Co., Ford's Gin just won
Best New Product at the Tales of the Cocktail Spirited Awards 2013

Recipe:
1 oz fresh lemon juice
1/2 tsp. fine sugar
1/2 oz The Bitter Truth Violet Liqueur - http://bit.ly/1608zOG
1 1/2 oz Ford's Gin: http://bit.ly/1bd1vTB
soda water

Instructions:
Shake first four ingredients with ice.
Strain over ice in a Collins or stove pipe glass.
Top with soda.
Serve with straws.

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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

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The Strawberry Basil Blush cocktail brings together the wonderful flavors and aromas of basil and strawberries. It is a very fruit forward cocktail that is perfect when fresh ripe strawberries are in season. Try making it with either vodka or gin and see which you prefer. For a tall and refreshing play on this cocktail serve it over ice.

Watch on Small Screen: http://smallscreennetwork.com/video/827/liquid-kitchen-st...

Recipe:
1 fresh basil leaf
1 - 2 fresh strawberries
1 1/2 oz gin
1 1/2 oz Lillet Rose (or substitute a rosé wine)
Garnish: Basil leaf

Instructions:
Tear and drop basil leaf into a mixing glass.
Drop in strawberries and lightly muddle to release the juices.
Measure in the gin and Lillet. Fill mixing glass with ice. Cap and shake vigorously.
Strain into a martini glass (Double strain if desired.) Garnish with a fresh basil leaf.

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El "Smoked Tea Sour" es un coctel dirijido por los sabores ahumados, y las aromas a tierra, que lleva el Mescal. La infusión del te chino "Lapsang Souchong" aumenta la presencia del humo aun mas, festejando las características naturales de Montelobos Mescal. El resultado es un coctel a la vez ligero, fresco y profundamente ahumado.

A Ver En Small Screen:

*Recordar, el coctel mejor comenzar con para medir responsable*

Receta:
1 clara de huevo
2 parte Montelobos Mezcal http://bit.ly/10RcLe7
3/4 parte jugo de limon
3/4 parte La infusión del te chino "Lapsang Souchong" Simple 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/MF8FOT

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A shrub is an old concoction that was originally intended to preserve fruit, or at least their flavor, using sugar, water and vinegar. Increasingly, it became common to add a dash of your shrub, be it strawberry, blueberry, rhubarb or what have you, to some ice and dilute with water, either flat or carbonated. Recently, it's popularity as a cocktail ingredient has become popular once again. In this episode, Charlotte adds a delicious raspberry shrub with Solerno Blood Orange Liqueur to create the Barney Shrubble cocktail. Yabba Dabba Doo!

Watch on Small Screen: http://www.smallscreennetwork.com/video/826/proper-pour-b...

*Remember, great cocktails start with measuring responsibly.*

Recipe:
1 1/2 parts Solerno Blood Orange Liqueur
1 1/2 parts raspberry shrub
1 1/2 parts fresh lemon juice

Instructions:
Shake with ice.
Double strain into a chilled cocktail glass.
Garnish with an orange wheel.

*Remember, great cocktails start with measuring responsibly.*
Solerno Liqueur, 40% Alc./Vol. ©2011
William Grant & Sons, Inc. New York, NY

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

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There are a number of twists on the classic Martini cocktail. One of the more elegant and flamboyant of these is the Flame of Love. Invented in Los Angeles by Pepé Ruiz for one of his most frequent clients, Dean Martin, it is a variation worth celebrating.

Watch on Small Screen: http://smallscreennetwork.com/video/825/proper-pour-flame...

*Remember, great cocktails start with measuring responsibly.*

Recipe:
2 parts Reyka Vodka http://bit.ly/12bbiPm
1/2 part fino sherry
3 large orange zests

Instructions:
Stir the vodka and sherry with ice until well chilled.
Prepare a chilled cocktail glass by expressing the oils of two orange zests over it.
Strain the cocktail into the prepared glass.
Flame the final orange zest over the glass and rop into the cocktail.
Serve immediately.

Bart Vandaele creates delicious rustic yet refined food inspired by his home country of Belgium. He is passionate about Belgian food, Belgian beer and Belgian culture. He was hanging with Harris at his Belga Café in Washington DC.

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

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Watch on Small Screen: http://smallscreennetwork.com/video/824/hanging-with-harr...

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After finishing second in Top Chef Season Two, Marcel Vigneron has gone on to become one of the most recognized names in the culinary world. With a new series, Marcel's Quantum Kitchen debuting on SyFy in March, he is poised to throw down more amazing creations. He met Billy at an undisclosed location in the Hollywood Hills to give a taste of what's to come.

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Nate 'N' Als is an institution of Beverly Hills and greater Los Angeles. Celebrities from Jessica Alba and the Kardashians to Larry King (he gets oatmeal there seven days a week!) get their deli fix there. Open for over 65 years, Nate 'N' Als is THE quintessential Jewish deli on the west coast. David Mendelson, third generation owner of the famed establishment, sat down with Billy and special guest Simon Majumdar to sample, well, everything on the menu.

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Cole's makes a delicious french dip sandwich. They should, they invented it! Whether you have teeth or not (watch the video) you will find something delicious to eat and drink at Cole's. When your done, walk through the door in the back and grab a cocktail at The Varnish.

Watch this episode on Small Screen: http://www.smallscreennetwork.com/video/487/hanging_with_...

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

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Charlotte twists up the classic Army and Navy Cocktail which first appears in print in David Embury's The Fine Art of Mixing Drinks. Embury described it as a Gin Sour that uses orgeat instead of simple syrup. In this version, Charlotte uses Sailor Jerry Spiced Rum, thus the different name.

Watch on Small Screen: http://smallscreennetwork.com/video/823/proper-pour-navy-...

*Remember, great cocktails start with measuring responsibly.*

Recipe:
2 parts Sailor Jerry Spiced Rum http://bit.ly/ZP91Pt
3/4 part orgeat syrup
1 part fresh lime juice

Instructions:
Shake with ice.
Strain into a chilled cocktail coupe.
Garnish with grated nutmeg.

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Chicago born Donnie Madia is a powerhouse restaurateur. He is one of the masterminds behind successes like Blackbird, Avec and Publican and has helped change the dining landscape in Chicago. He was hanging with Billy drinking a delicious cocktail by acclaimed bartender Lynn House.

Watch on Small Screen: http://smallscreennetwork.com/video/822/hanging-with-harr...

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The daiquiri is a historic and iconic cocktail and John F. Kennedy's favorite cocktail. It's simplicity disguises what can be a complex and delicious cocktail when made correctly.

Watch on Small Screen: http://www.smallscreennetwork.com/video/21/cocktail_spiri...

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Recipe:
2 oz rum
1/2 oz lime juice
3/4 oz simple syrup

Instructions:
Shake with ice.
Strain into a cocktail glass.
Garnish with lime wheel.

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Beautiful time lapse of New York's 5th Avenue during the No Kid Hungry Fundraiser at the Andaz 5th Avenue during Manhattan Cocktail Classic 2013.

Support No Kid Hungry: http://www.nokidhungry.org/

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Billy was not quite sure what to expect when Chef Bradley Miller of Inn of the Seventh Ray said they would be making lamb brains and sweetbreads together. Let's just say that he was pleasantly surprised.

Watch on Small Screen: http://smallscreennetwork.com/video/821/hanging-with-harr...

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Jackie Patterson, brand ambassador for Solerno Blood Orange Liqueur, discusses the Perfumology event held during Manhattan Cocktail Classic, a concept created by Carol Maa of ofLeisure. During the event, guests experienced themed cocktails paired with delectable scents curated by Carol. The cocktails were created by Jackie, Charlotte, Jennifer Colliau of Small Hand Foods (http://smallhandfoods.com/) and Anu Apte of Rob Roy in Seattle (http://www.robroyseattle.com/).

*Remember, great cocktails start with measuring responsibly.*

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Watch on Small Screen:

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Recipe:

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The Smoked Tea Sour is a cocktail built on the earthy and smoky flavors of Mezcal. Lapsang Souchong tea, a smoked black tea from China, infused in a simple syrup, further enhances the natural characteristics of Montelobos Mezcal creating a deeply smoky yet delightfully light and refreshing cocktail.

Watch on Small Screen: http://smallscreennetwork.com/video/820/proper-pour-monte...

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Remember, great cocktails start with measuring responsibly.

Recipe:
1 egg white
2 parts Montelobos Mezcal http://bit.ly/10RcLe7
3/4 part fresh lemon juice
3/4 part Lapsang Souchong Tea Infused Simple Syrup

Instructions:
Dry shake ingredients in a tin-on-tin cocktail shaker.
Pour combined ingredients into a Boston glass.
Add ice and shake to dilute and chill the cocktail.
Strain into a cocktail coup.
Garnish with loose lapsang souchang tea.