Art of the Drink®

Art of the Drink 84: The Truvia® Bar/Tea Package

acaporale@artofthedrink.com (Anthony Caporale) — Sat, 31 May 2014 12:01:00 -0400

Earth Day Cocktail - AOTD 82

acaporale@artofthedrink.com (Anthony Caporale) — Fri, 21 Mar 2014 16:29:00 -0400

For Earth Day, Art of the Drink teams up with Glass Dharma to bring you a cocktail that's as eco-friendly as it is delicious!

Talking Pisco with Junior Merino - AOTD 81

acaporale@artofthedrink.com (Anthony Caporale) — Fri, 21 Mar 2014 16:28:00 -0400

Here's one from the vaults that was never released! Junior Merino and I visit the Pisco Porton distillery in Ica, Peru, for the brand launch, and I have the chance to get his take on all things Pisco!

Maker's Mark ABV

acaporale@artofthedrink.com (Anthony Caporale) — Mon, 11 Feb 2013 19:12:00 -0500

I've been getting asked a lot about my thoughts on the Maker's Mark announcement that they'll be cutting the ABV from 45 percent to 42 percent in order to meet the high demand for their Bourbon, so here they are:

Basically, there seems to be lots of media hype over nothing, though I don't know if I agree with the distillery's decision. They could take the ABV down to 40 percent with no problem unless you're drinking it neat (which most people aren't). A difference of more than 3 percent ABV is already introduced by variations in ice quantity and melt rate (due to both ice temp and ambient temp), as well as differences in mixer volumes. I guarantee if you've had two Maker's and gingers in an average bar, they varied by more than 3 percent. Have it straight on the rocks and the ABV passes through 42 percent as you're drinking it -- and then keeps going down as the ice melts. If a 3 percent reduction in ABV compromises the product, then I've rarely had it uncompromised.

Having said that, I would have preferred they maintain the formula and play up the shortage, Cabbage Patch Kids-style. IMO, the last thing you ever want to do is alter your product, though I'm sure they know and considered that. I guess the question then becomes, would MM drinkers have preferred a price increase to an ABV decrease? I probably would have, but let me know if you have thoughts on this -- thanks!

Invert Syrup: A Primer

acaporale@artofthedrink.com (Anthony Caporale) — Tue, 22 Jan 2013 00:37:00 -0500

Invert syrups are commonly used to sweeten liqueurs and cordials, though most consumers don't have a good understanding of what they are or how they are made.

Definition
Invert syrup is a sugar syrup composed of equal parts glucose (C6H12O6) and fructose (C6H12O6), derived from splitting a solution of sucrose (C12H22O11) in water (H2O) into these component parts.

Name Derivation
The concentration of a sugar syrup can be measured by passing polarized light (light whose waves are all aligned in a single plane which can be measured before and after it enters the syrup) through the solution and measuring the degree of light wave rotation upon exiting. A solution of pure sucrose will rotate the light 66.5 degrees to the right, and as the sucrose is converted into glucose and fructose the exiting light will begin rotating to the left. A fully converted sugar will have an exit rotation of 39 degrees to the left. This inversion of the rotation from right to left gives the converted syrup its name.

Other Names
Inverted syrup, trimoline.

Process
Sucrose is a disaccharide, which indicates that it is composed of two simpler monosaccharides (glucose and fructose). By heating a solution of sucrose in water, a hydrolysis reaction is induced which splits the disaccharide into its two component parts. By adding an acid catalyst such as lemon juice (10ml per kg sugar) or cream of tartar (1g per kg sugar), the reaction can be accelerated. Pastry chefs often make invert syrup by cooking sucrose syrup with an acid until a thicker syrup is formed (e.g., boiling a sucrose/acid solution for 20 minutes at 237°F). Invert syrup can be made in varying thicknesses based on the ratio of sugar to water, and can be converted to varying degrees (up to about 85% glucose/fructose) based on the reaction time.

Naturally Occurring Forms
Honey, jams.

Color
Light to medium gold.

Taste
Noticeably sweeter than sucrose.

Advantages
-Invert syrup will resist crystallization longer than sucrose syrup.

-If invert syrup begins to solidify, it can be re-liquefied by warming gently.
-Invert syrup creates products that are smoother and less granular than sucrose syrup.
-Invert syrup retains more moisture than sucrose syrup, so it adds preservative qualities to products and has a longer shelf life.
-Invert syrup is an important ingredient in low-fat goods, as it replaces the moisture content that would be provided by fat.
-All constituent sugars (sucrose, glucose, and fructose) support fermentation, so invert syrup can be fermented as easily as sucrose syrup.

B4 Cocktail

acaporale@artofthedrink.com (Anthony Caporale) — Mon, 31 Dec 2012 12:51:00 -0500

Enjoy some bubbly before midnight this evening with my new Champagne cocktail...the après is up to you!

B4 (B&B, Brut, and Bitters)
-In a Champagne flute, add:
1 Sugar Cube
2 dashes Angostura Bitters
1 oz. B&B
-Slowly pour:
4 oz. Brut Champagne
-Garnish with a lemon twist.

Shaking With Craft Ice

acaporale@artofthedrink.com (Anthony Caporale) — Tue, 11 Sep 2012 19:14:00 -0400

Good question from across the pond!

Q: Anthony, any thoughts on using a single piece of craft ice in place of cubed ice for shaking? I've heard that shaking with craft ice provides a better (finer/silkier) texture for sours as it creates fewer ice shards that break up the egg proteins in the drink.

A: I haven't done any controlled research on shaking with craft ice, though my experience tells me it would defeat the point of choosing shaking over other chilling methods (e.g., stirring). The three main reasons to choose shaking are:

1. Aeration;
2. Creation of ice chips; and
3. Faster chilling.

All three of the above outcomes are improved with cubed ice versus one large piece of craft ice. Aeration is dependent on the number of solid bodies breaking the liquid surface tension to introduce air, so clearly many smaller cubes would be more effective than a single large cube (smaller bodies are also more effective at aeration than larger bodies, so this would be a corollary advantage for cubed ice). Creation of ice chips increases with increased surface area exposed to impact so here again cubed ice would come out ahead, and chilling speed (both convective and conductive, the two methods that are active during shaking) is also tied to surface area -- the greater surface area of many smaller cubes chills faster than the smaller surface area of one larger cube.

This being the case, it seems that a single large piece of craft ice would be a poor choice to use for shaking: the advantages of craft ice (smaller surface area, decreased melting/dilution) are directly in opposition to the goals that shaking is trying to achieve. Using craft ice may make more sense for stirring, in which the bartender is trying to minimize aeration and ice chips, but chilling would be slowed. Regarding drink texture, aeration is what creates the silky texture we all love in drinks that include egg or other proteins -- the bartender is essentially beating the eggs. The best way to eliminate ice shards is to double-strain the drink not decrease the efficiency of aeration, which would just require that the bartender shake the drink longer to achieve the same consistency.

It's probably best to remember the original intention of large pieces of craft ice, namely, to hold pre-chilled liquids at temperature. Once a drink has been cooled to service temperature, a single large piece of ice is quite capable of keeping it at that temperature with a minimum of additional dilution. However, craft ice is usually an ineffective tool for initially bringing a drink to service temperature.

Drambuie Tales-on-Tap $10,000 Finals!

acaporale@artofthedrink.com (Anthony Caporale) — Fri, 3 Aug 2012 13:38:00 -0400

Check out the Drambuie Tales-on-Tap $10,000 Draft Cocktail Competition Finals at this year's Tales of the Cocktail!

Drambuie July 4th Colada

acaporale@artofthedrink.com (Anthony Caporale) — Tue, 3 Jul 2012 14:45:00 -0400

Try my Drambuie July 4th Colada while you're enjoying the firework displays tomorrow!

-In a blender, add:
    1 oz. Drambuie
    1 oz. Bacardi Silver Light rum
    1 oz. Crème de Coconut
    2 oz. Pineapple Juice
    4 oz. Vanilla Ice Cream
-Blend until smooth, pour 1/3 into a hurricane glass, add:
    ¼ oz. grenadine
-Pour additional 1/3 into glass, add:
    ¼ oz. blue Curaçao
-Pour remaining 1/3 into glass.
-Garnish with a slice of pineapple, serve with a straw.

Truvia® Behind The Bar Launch

acaporale@artofthedrink.com (Anthony Caporale) — Fri, 29 Jun 2012 17:44:00 -0400

A few years ago, I was hired to manage the opening of a high-concept cocktail lounge in New York City's Rockefeller Center. I wanted the drink menu to showcase quality cocktails that would appeal to the image-conscious Midtown crowd and allow them to indulge in drinks that fit with lifestyles that also included gym workouts, running, biking, and yoga. My mother had always been a health food nut (I grew up taking fourteen vitamins every morning with breakfast, a practice I continue to this day) and some time back had suggested that I try making cocktails with stevia extract in place of simple syrup. This seemed like the perfect time to try out her idea.

People had of course been making cocktails with sugar substitutes for years, but these were always looked down on by both the beverage industry and the drinking public. The Office's Michael Scott famously drank Scotch and Splenda, clearly indicating that he had no clue how to properly enjoy Scotch. However, I was determined to create a stevia drink with full cocktail cred.

I started with stevia extract as Mom suggested, but found that it was difficult to purchase in bulk for foodservice use. Also, the bottles that I bought from health food stores varied in sweetness and flavor profile, which made it difficult to deliver a consistent drink to my guests. Finally, I tried stevia-based Truvia® Natural Sweetener and all my problems were taken care of. Well, almost all my problems.

Truvia® is extremely consistent, widely available, and dissolves easily in drinks. It also doesn't have any of the off-flavors or aftertaste that are usually associated with sugar substitutes. And the best part was that I could make Truvia® syrups that substitute directly for sugar simple syrup. Unfortunately, at that time Truvia® was only available in tabletop packets, which meant that my bar staff had to tear open hundreds of packets a night to make our zero-calorie syrup.

Meanwhile, the drinks I'd created using Truvia® had become runaway hits at the lounge. The Raspberry Lojito, made with Truvia® syrup, was the best-selling cocktail on our menu, followed closely by the Steve Collins, named for the stevia used in making Truvia®. So, I contacted Truvia®, told them what I was doing, and asked if the product was available in packaging better suited for bulk use in a commercial bar. I found out it wasn't, but they were working on it. I resolutely continued to tear open Truvia® packets and add to my Truvia® cocktail recipe collection as I waited for the foodservice packaging to be ready.

Truvia® Raspberry Lojito

This spring, the wait was over. On April 19th, I had the pleasure of joining the Truvia® team at The Hurricane Club in New York City for the launch of their Behind the Bar Product. Amid an incredible selection of Truvia® cocktails created by Chef Craig Koketsu and his staff, I witnessed the unveiling of the perfect tool for bars and restaurants to create lower-calorie cocktails. The new packaging contains the same trusted ingredients as the Truvia® I'd been using for years, but in a format that made creating Truvia® syrups foolproof -- simply add the entire contents of one package to 1/2 gallon of water, mix well, and you have a half-gallon of zero-calorie syrup ready to use in cocktails, or even flavor with things like ginger, rose water, or lemongrass. I also like to add fresh-squeezed lemon juice and make a natural, super-low-calorie sour mix.

Truvia® really got the details right with this product. The packaging is water-proof and resealable, and stands upright to make sure the Truvia® ends up in your cocktails and not on your bar floor. Plus, it's available nationwide from some of the biggest foodservice suppliers in the country. What I really like is that it encourages bartenders to put just a little extra thought into how they sweeten drinks. For example, while you're making Truvia® syrup, it only takes a second to add rose water and create a unique flavored sweetener that will take an old fashioned to a new level. Steep some citrus peel in your syrup and add another layer of depth and complexity to your margarita.

But it's consumers who ultimately have the most to gain from this new product. Or more correctly, the most to lose. Creative bartenders will be able to keep the calories in a cocktail very close to only the amount added by the alcohol (about 65 calories per ounce). Lemon and lime juice contribute just a handful of calories per ounce, and herbs like mint, basil, lemongrass, and ginger bring loads of flavor with almost no calories. Using Truvia® syrups properly can easily reduce a 300-calorie, artificial-tasting, run-of-the-mill margarita to a 100-calorie, fresh-lime-and-ginger masterpiece bursting with fresh flavor and perhaps just a hint of orange peel.

I can't wait to see what the bar industry does with Truvia's Behind the Bar Product -- I know I've only just scratched the surface of fit and fresh, skinny cocktails myself. Let me know what you're doing with Truvia® cocktails, and if you want to check out more of my recipes, including tips on creating your own flavored Truvia® syrups, visit http://www.truvia.com/recipes/beverages/mocktails-cocktails/.

Raspberry Lojito
-In a tall glass, muddle:
   4 Large Mint Leaves
   2 Lime Wedges
   4 Raspberries
   1 3/4 tsp Truvia® natural sweetener Behind the Bar spoonable or 2 packets Truvia® natural sweetener
-Add:
   Ice to top of glass
   1-1/4 oz. Oronoco Rum
-Roll into mixing tin and back into glass, add:
   Soda Water to top
-Garnish with a mint leaf pinned to rim with a lime wedge.

For this recipe, Truvia® natural sweetener version contains 90 calories, 9 g carb, 0.5 g sugar, 7 g erythritol compared to a sugar control which has 150 calories, 18 g carb, 17 g sugar. This is a 40% calorie reduction and 95% sugar reduction.

DRAMBUIE® Smoke-N-Milk

acaporale@artofthedrink.com (Anthony Caporale) — Sun, 27 May 2012 13:04:00 -0400

After winning his second Indy 500 race in 1933, Louis Meyer requested a glass of buttermilk. He requested another glass in 1936 after winning his third title, but instead received a bottle. With three fingers raised, he was captured by a photographer while drinking from that bottle, and the marketing opportunity wasn't lost on a local dairy executive. Unaware that Meyer was drinking buttermilk, the executive offered a bottle of milk to the winners of all future races, and milk has been presented at the conclusion of almost every Indy 500 since then. In honor of that tradition, here's my Drambuie-based homage to this classic racing libation.

-In a shaker tin half filled with ice, add:
   1 oz. DRAMBUIE®
   1/2 oz. Laphroaig Single Malt Scotch
-Shake until the tin is frosted, add:
   1 oz. Milk
-Swirl to chill thoroughly.
-Pour into a rocks glass, add:
   1 dash Fee Brothers Black Walnut Bitters
-Garnish with an orange twist.
-Serve with a cocktail stirrer.

Sobering Up

acaporale@artofthedrink.com (Anthony Caporale) — Tue, 22 May 2012 15:57:00 -0400

One of the rare well-framed questions on Quora.

Q: How long does it take to an average person to sober up completely after being drunk? Let's suppose person A gets very drunk at 11 PM on a Monday. By what hour on what day might we expect person A to finally become 100% sober?

A: The average person can metabolize about 1 standard drink per hour, which is a) a mixed drink containing 1.25 oz. of 80 proof liquor, b) a 12-oz. American pilsner beer containing about 5% alcohol by volume, c) a 5 oz. glass of wine, or d) one 1.25 oz. shot of 80 proof liquor. To approximate how long it would take to sober up after drinking alcohol, you'd need to count the number of standard drinks you've consumed (adjusting for larger/stronger drinks) and wait that many hours. There's no way to speed up the process (e.g., drinking coffee, taking a cold shower, eating, etc.) -- once you've ingested the alcohol, you just have to wait for your body to metabolize it.

Using the example above and assuming an average person weighs 150 lbs, they will reach a blood alcohol content of roughly 0.16% after about 7 standard drinks. This is twice the legal limit to drive, which is a reasonable definition of "very drunk." To sober up would therefore take 7 hours. Tolerance (i.e., experience drinking) doesn't affect this at all, and again nothing can shorten the time it takes to metabolize the alcohol.

Alcohol in Bread

acaporale@artofthedrink.com (Anthony Caporale) — Fri, 11 May 2012 09:11:00 -0400

Great question from a journalist I've been working with:

Q: Anthony, I want to explain to readers that beer and bread have similar ingredients, but why you get a buzz from drinking beer and not from eating bread.

A: There are four ingredients in traditional beer: water, barley, yeast, and hops. Bread is made from the first three of these ingredients but doesn't have hops, which are added to beer as a preservative and bittering agent to balance the sweetness of the barley. Beer is often referred to as "liquid bread" because of this similarity in ingredients, and one of the theories on how we invented beer is that people were collecting barley to make bread and left it out in the rain, thus adding more water than you'd find in bread as well as yeast that floated into the mixture from the air.

Most people think yeast breaks the sugars in barley down into ethyl alcohol and carbon dioxide, but that's actually a secondary reaction. Initially, yeast breaks sugar down into pyruvate, which is composed of three carbon atoms. In the presence of air (as in bread) the yeast is then able to completely combine these carbon atoms with oxygen atoms and form CO2. Without air (like in the bottom of a barrel of fermenting beer) the yeast can't combine all of the carbon with oxygen, and so the pyruvate is converted into both ethanol and CO2. Thus beer ends up alcoholic and bubbly, while bread dough just ends up bubbly. Hope this helps!

Drambuie Cocktails for St. Patrick's Day!

acaporale@artofthedrink.com (Anthony Caporale) — Sat, 17 Mar 2012 15:03:00 -0400

Here's a trio of libations I created for Drambuie in honor of St. Patrick's Day. Sláinte!

Dancing Leprechaun

DRAMBUIE® Dancing Leprechaun

-In a mixing tin half-filled with ice, add:

¾ oz. DRAMBUIE®

1½ oz. Dewar's Scotch Whisky

Juice of ½ Lemon

-Shake until tin is frosted.

-Strain into a tall glass over fresh ice, add:

2 oz. Ginger Beer

-Garnish with a lemon twist.

Zesty Irishman

DRAMBUIE® Zesty Irishman

-In a mixing tin half-filled with ice, add:

¾ oz. DRAMBUIE®

1 oz. Irish Whiskey

¼ oz. Triple Sec

Juice of ½ Lemon

-Shake until the tin is frosted.

-Strain into a rocks glass filled with ice, add:

Splash Ginger Ale

-Garnish with a lemon twist.

Grasshopper

DRAMBUIE® Grasshopper

-In a mixing tin half-filled with ice, add:

½ oz. DRAMBUIE®

½ oz. Green Crème de Menthe

½ oz. White Crème de Cacao

-Shake until tin is frosted, add:

1 oz. Half-and-Half

-Swirl to chill.

-Strain into a martini glass, drizzle over top:

¼ oz. Green Crème de Menthe

Tequila As A Stimulant?

acaporale@artofthedrink.com (Anthony Caporale) — Tue, 13 Mar 2012 17:27:00 -0400

Common question that I've been getting more and more frequently, this time from a portfolio ambassador:

Q: Hey, Anthony! Can you explain to me Tequila as a stimulant versus as a depressant?

A: Tequila is not a stimulant -- this is a popular rumor, but it has no basis in fact. The active ingredient in Tequila (as in all spirits) is ethanol, which is a central nervous system depressant. The stimulant idea probably comes from a confusing of the words mezcal (which is the larger maguey-based spirit family of which Tequila is one type) and mescaline, so many people think Tequila contains mescaline which it absolutely does not. Even if it did, mescaline is primarily a hallucinogenic drug (though it does have some properties of a stimulant), so we're actually looking at a double-confusion to arrive at the Tequila-as-a-stimulant rumor.

To Heat Or Not To Heat

acaporale@artofthedrink.com (Anthony Caporale) — Wed, 8 Feb 2012 22:09:00 -0500

Great question from a viewer:

Q: I was watching your video on the mint julep recipe -- it was great the way they infuse the sugar syrup with mint flavor by letting sit overnight. I'm thinking about doing the same with my mojito mix recipe. I basically mix equal parts of fresh lemon juice and sugar and cook it over a medium flame. The part where I need your help is in the best technique to infuse it with flavor. I'm not sure when to add the mint -- when the mix is hot or after it cools down? You are the best in the biz and your scientific approach and art is always appreciated. Making good drinks is definitely an art and you always dare to be great. Thanks!

A: You're exactly on the right track -- when to apply heat is key to getting the best flavor. Basically, you want to avoid heating any of the fresh ingredients (lemon juice, mint, etc.) and only use heat to melt the sugar. In fact, you don't even need a stove to make the simple syrup. Here's what I recommend:

-Mix equal parts by volume granulated sugar and the hottest water you can get from your tap (I usually use 1 cup of each).

-Stir for 30-60 seconds until sugar is dissolved (syrup will remain cloudy for several minutes, then it will clarify).

-Let cool to room temperature or below.

-If you want to add mint, add it only after the syrup has cooled -- let steep for 12-24 hours.

-Measure the amount of syrup you have, and add equal parts freshly-squeezed lemon juice

Voila! You now have fresh mint-sour mix!

The important thing is to not heat the lemon juice or the mint. Heat initiates chemical changes in both that will make them taste less fresh or even vegetal (something like spinach) in the case of the mint. In general, fruits, vegetables, and herbs should be used at room temperature or below to avoid getting a "cooked" flavor, while roots and bark (ginger, cinnamon, etc.) should be heated to extract the essential oils. Hope this was helpful, and thanks for watching!

Art of the Drink on Dr. Oz!

acaporale@artofthedrink.com (Anthony Caporale) — Wed, 1 Feb 2012 09:22:00 -0500

Tune in to The Dr. Oz Show this Friday, February 3rd, to watch me mix cocktails that won't blow your diet!

Beer, Bourbon & BBQ Festival Today!

acaporale@artofthedrink.com (Anthony Caporale) — Sat, 28 Jan 2012 12:25:00 -0500

Heading to the evening session of the Beer, Bourbon & BBQ Festival in NYC tonight! Always one of the best dark spirits shows in the city, and a great party to boot! Stay tuned for pics and product updates....

Science of Mixology: Physics of Flair - AOTD 79

acaporale@artofthedrink.com (Anthony Caporale) — Wed, 5 Oct 2011 15:06:00 -0400

Join me in the Drambuie LaBARatory at the Manhattan Cocktail Classic and discover how flair bartenders flip bottles without spilling!

Right click and "Save As" to download Video | Phone Format | PSP

If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!

Art Of the Drink, Volume 1: Bar Essentials

Science of Mixology: Shaking vs Stirring - AOTD 78

acaporale@artofthedrink.com (Anthony Caporale) — Wed, 21 Sep 2011 14:21:00 -0400

Join me in the Drambuie LaBARatory at the Manhattan Cocktail Classic and find out when to shake and when to stir your favorite cocktail!

Right click and "Save As" to download Video | Phone Format | PSP

If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!

Art Of the Drink, Volume 1: Bar Essentials

Whiskey Flavor Profiles

acaporale@artofthedrink.com (Anthony Caporale) — Fri, 9 Sep 2011 15:28:00 -0400

Whenever I teach a class on whiskey, it's always a challenge helping the students to identify the distinct flavor components that make up each spirit's unique character. Flavor wheels and other visual aids are a good tool, but they usually only identify the myriad elements that may be tasted in any given whiskey, leaving the student unsure of what they actually are tasting.

I recently came across the StillSpirits Whisky Profile Kit intended to help home distillers adjust the flavor profile of their whiskey by adding individual essences in controlled amounts. I've found that this kit is also an invaluable tool for conducting whiskey tastings, as it allows students to experience each element in a concentrated, isolated manner that helps build sense memory.

In addition, the kit includes recipes for dosing home-distilled spirits in order to achieve standard whiskey flavor profiles, and this actually turned out to be as valuable as the kit itself. By converting the recipes into percentages and graphing the amounts of each essence called for, I was able to create the following visual representations of the major whiskey category flavor characteristics:

Lowland Scotch

Highland Scotch

Speyside Scotch

Islay Scotch

Scotch Regional Comparison

Irish Whiskey

Bourbon

The graphs also include glycerine which, though not a flavor component, contributes to the different mouthfeel of each spirit. While the percentages will vary (and reflect the amount of essence and not the actual flavor element), the relative proportions of each component are very instructive. Now when a student wonders if they're tasting peat or not, they can look at the corresponding graph to see what's actually in the glass instead of being faced with the ubiquitous and frustrating "everybody tastes different things" line. I highly recommend buying this kit for your next whiskey tasting and using the above graphs to help better train your palate.

Science of Mixology: Chilled Glassware - AOTD 77

acaporale@artofthedrink.com (Anthony Caporale) — Fri, 9 Sep 2011 14:24:00 -0400

Join me in the Drambuie LaBARatory at the Manhattan Cocktail Classic and learn whether you should pre-chill your martini glasses!

Right click and "Save As" to download Video | Phone Format | PSP

If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!

Art Of the Drink, Volume 1: Bar Essentials

Science of Mixology: Craft Ice - AOTD 76

acaporale@artofthedrink.com (Anthony Caporale) — Fri, 9 Sep 2011 14:21:00 -0400

Join me in the Drambuie LaBARatory at the Manhattan Cocktail Classic to discover whether craft ice is better than regular cubed ice!

Right click and "Save As" to download Video | Phone Format | PSP

If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!

Art Of the Drink, Volume 1: Bar Essentials

Drambuie 15 Release at Tales of the Cocktail!

acaporale@artofthedrink.com (Anthony Caporale) — Wed, 10 Aug 2011 00:38:00 -0400

Talking with my good friend Tom Fischer of BourbonBlog.com about Drambuie 15 at Tales of the Cocktail in New Orleans!

Right click and "Save As" to download Video | Phone Format | PSP

If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!

Art Of the Drink, Volume 1: Bar Essentials

Pisco Portón Sour - Art of the Drink 75

acaporale@artofthedrink.com (Anthony Caporale) — Mon, 20 Jun 2011 19:02:00 -0400

Visit Nuela in New York City with me to mix the definitive Pisco Sour with Master Distiller Johnny Schuler of Pisco Portón!

Right click and "Save As" to download Video | Phone Format | PSP

If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!

Art Of the Drink, Volume 1: Bar Essentials