Art of the Drink®

Anthony on NYC-TV!

acaporale@artofthedrink.com (Anthony Caporale) — Wed, 04 Nov 2009 21:59:28 PST

Recently did a piece for NYC-TV on Forty Eight, the cocktail lounge I manage. Here's a link to the video. The channel reaches 18 million homes!

Episode 72: White House Press Dinner, Pt. 3

acaporale@artofthedrink.com (Anthony Caporale) — Fri, 30 Oct 2009 13:03:41 PDT

Anthony wraps up his visit to the Capital File Magazine White House Press Correspondents' Dinner After Party in the last episode of this 3-part AOTD-On-The-Road series!

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

Episode 71: White House Press Dinner, Pt. 2

acaporale@artofthedrink.com (Anthony Caporale) — Tue, 22 Sep 2009 00:51:46 PDT

Anthony tastes more incredible drinks at the Capital File Magazine White House Press Correspondents' Dinner After Party in the second of this 3-part AOTD On The Road series!

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

Links to AOTD on Martha Stewart Living Radio "Living Today"

acaporale@artofthedrink.com (Anthony Caporale) — Mon, 21 Sep 2009 12:47:52 PDT

Had a great time on the "Living Today" Happy Hour segment last Friday! If you missed the broadcast, here's a link to the audio file and the blog post. The segment had over 5 million listeners!

AOTD on Martha Stewart Living Radio!

acaporale@artofthedrink.com (Anthony Caporale) — Thu, 10 Sep 2009 11:56:33 PDT

Sirius and XM subscribers, take note -- I'll be on the Martha Stewart Living Radio (Sirius 112 and XM 157) "Living Today" show from 4P-5P on September 18th for their Friday Cocktail Hour segment!

Shaken, Not Stirred

acaporale@artofthedrink.com (Anthony Caporale) — Tue, 07 Jul 2009 07:56:44 PDT

One of the most common questions I get, this time from the YouTube site:

Q: When it comes to bourbon, when do you shake and when do you stir? The two drinks you showed in your last video are really similar but one was shaken and the other was stirred.

A: Great question, and a source of contention among some bartenders. Shaking versus stirring doesn't depend on the liquor, but rather on the mixers and, more importantly, on how the bartender wants to present the drink. Shaking aerates the drink, which makes it easier for your nose to get involved in the tasting and can thus intensify the flavor. This also froths the ingredients, which lightens the texture but also clouds the liquid. Lastly it imparts ice flakes which help keep the drink at temperature.

Stirring keeps the drink dense and clear, but does this at the expense of aeration and ice flakes. To me, flavor and temperature are more important in most cocktails than keeping them clear, so I shake almost all my drinks. The exceptions are liquor-only (no mixers) drinks that I serve up (no ice) and specifically want to keep crystal-clear - and these are rare. (Also consider that even a shaken drink will clarify in just a few minutes.)

I've taken temperature readings over 30 minutes of shaken and stirred drinks countless times in training classes, and shaken drinks stay significantly colder longer. A properly-shaken martini will still be below 40F after sitting for 15 minutes, while the stirred version doesn't hold temp nearly that long.

Last common misconception is that shaking waters a drink down more than stirring, which is not only untrue but immaterial. First off, ice melt is an important ingredient in a properly mixed drink. Secondly, physics tells us that cooling a liquid from Temp A to Temp B requires the ice to absorb X amount of heat, which in turn results in Y volume of ice melt. Both methods rely on convective cooling and if the temperature is lowered the same amount, the melt will be equal.

Thanks for watching!

Episode 70: White House Press Dinner, Pt.1

acaporale@artofthedrink.com (Anthony Caporale) — Sun, 05 Jul 2009 10:06:02 PDT

Anthony heads down to Washington, DC, to attend the Capital File Magazine White House Press Correspondents' Dinner After Party in the first of this 3-part AOTD On The Road series!

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

Anthony Returns to the WPIX-TV Morning Show

acaporale@artofthedrink.com (Anthony Caporale) — Wed, 01 Jul 2009 06:08:15 PDT

I visited the WPIX-TV Morning Show to mix up three Fourth of July-inspired cocktails using beer, cider, and wine as the main ingredients: the Red, White and Blueberry, a Cider Flip, and my original Pear Royale Martini.

Red, White and Blueberry
In a pint glass, layer:
6 oz. Bluepoint Blueberry Ale (bottom)
6 oz. Guinness Stout (top)
Drizzle over top:
1/2 oz. Chambord

Cider Flip
In a mixing tin with ice, add:
2 oz. Heavy Cream
2 oz. Egg Beaters
1 tbsp. Superfine Sugar
1/4 tsp. Dried Pumpkin
1/4 tsp. Grated Lemon Peel
Shake until mixture is thickened, add:
1 oz. Bacardi Light Rum
4 oz. Woodchuck Amber Hard Cider
- Shake gently to incorporate, strain into a large wine glass
- Garnish with freshly grated nutmeg

Pear Royale Martini
In a mixing tin with ice, add:
1-1/2 oz. Chianti
1 oz. Crème de Cassis
Shake until tin is frosted, add:
1-1/2 oz. Prosecco
- Roll into mixing glass and back into tin
- Strain into a martini glass lined with thinnly-sliced Seckel pear
- Garnish with a float of 3 fresh raspberries

Check it out at the WPIX Morning News Blog.

Episode 69: Root Beer Float

acaporale@artofthedrink.com (Anthony Caporale) — Thu, 21 May 2009 09:47:38 PDT

Anthony wraps up his visit to Daddy-O with a Maker's Mark Root Beer Float!

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

Episode 68: Passion Fruit Paloma

acaporale@artofthedrink.com (Anthony Caporale) — Thu, 21 May 2009 09:48:01 PDT

Anthony returns to Daddy-O with Charlotte and makes her unique Passion Fruit Paloma just in time for Spring!

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

The Best Beer Cocktails - AOTD on WPIX

acaporale@artofthedrink.com (Anthony Caporale) — Thu, 29 Jan 2009 17:33:24 PST

Mixologists are thinking outside of the can this football season and giving beer its right place on the cocktail list. Page Six Magazine rounded up their favorite beer cocktails from various bars around the area.

WPIX's Tiffany McElroy assisted mixologist Anthony Caporale in making three special beer cocktails: Bulldog Rouge, Beer Cassis and a Guinness Float.

Page Six Magazine comes free every week in the Sunday edition of The New York Post.

AOTD on WPIX NY

acaporale@artofthedrink.com (Anthony Caporale) — Thu, 29 Jan 2009 04:38:44 PST

If you're an AOTD fan in the New York area, tune in to the WPIX morning news show on January 29th at about 7:45A to watch me mix up a few Superbowl cocktails for a segment with Page Six Magazine!

And if you're coming from the WPIX site, please check out our collection of how-to cocktail videos.

AOTD in Spanish!

acaporale@artofthedrink.com (Anthony Caporale) — Wed, 03 Dec 2008 21:01:32 PST

Art of the Drink is now available in Spanish on Practicopedia.com! Check it out to see how I would sound if my last name was Banderas (and I was much better looking).

Nokia N96

acaporale@artofthedrink.com (Anthony Caporale) — Wed, 19 Nov 2008 23:40:08 PST

Nokia just sent me one of their new N96 video phones to try out, so I'll be putting it through its paces over the next few weeks. Look for some impromptu footage here on the blog as well as on the Nokia viNe site. So far, it looks like a pretty capable device for both still and video work on the fly. It's a little on the big/heavy side for a phone, but if the picture quality is what I expect the extra heft will be worth it: 5 megapixel camera with built in flash and video lights, Carl Zeiss lens, digital zoom, and it shoots MP4 video at up to 30 frames per second VGA. This is all married to a full-featured multi-media device that combines a digital media player, live TV, and web/e-mail connectivity with built-in wireless internet, true GPS, and all the features you'd expect in a top-notch phone. The key will be living with it to see if the integration truly works. I'm hoping it does, as it could be the first device that would allow me to replace a Flip-type camcorder, GPS, and smart phone with one fairly small unit that's with me all the time.

What Supplies Do I Need?

acaporale@artofthedrink.com (Anthony Caporale) — Sat, 15 Nov 2008 21:34:22 PST

Posted on the AOTD Forum by DanTheMan:

Q - I am thinking of putting together a small home bar. I am looking to invest in a shaker set, and there seem to be quite a few options. I can go 16oz, 18oz or 28oz. Which would be my best choice?

Also, what tools would you say are essential for someone just starting their bar?

A - My go-to shaker setup is a stainless steel 28 oz. tin (available at any restaurant supply store or online at sites like Instawares for under $3) paired with a standard 16 oz. pint glass (about $1) and a 4-prong stainless bar strainer (under $2). Since the whole setup costs less than six bucks, I usually keep two sets in the house for parties and one in the car just to be sure I have quality tools if called upon to bartend at someone else's place (which will happen all the time once people know you mix). Avoid consumer sets like those sold at Linens-N-Things, Target, etc., as they're way overpriced and just don't work as well.

Beyond that, all you really need is a bag of pour spouts (also available online or at a restaurant supply store for about $12) and lots of hand towels and you're good to go. If you want to get more complicated, I'd add a muddler (splurge a bit here and get the VIVA! Stick from New York Bar Store -- at $10 it's the best muddler I've ever used), a twister (for making citrus twists properly, under $10), and a 3.25" x 24" drink mat ($9). The next level would add a set of Store-N-Pour containers for juices, a glass rimmer for salting glasses, a bar caddy to hold cocktail napkins/straws/stirrers, and a garnish tray. Anything beyond that and you're basically opening a restaurant!

One thing people do tend to overlook when they're setting up a home bar is glassware, and ironically it's probably the most important element. Be sure to a have a good selection of commercial-quality glasses in all the standard service sizes: pint, white wine (for home use you can serve both red and white in these), highball, and martini glasses are the minimum. From there, you can add red wine glasses, champagne flutes, rocks, and cordial glasses. Again, I'd go to a restaurant supply store or online site like Instawares. If you plan on hosting a lot of parties, just buy a case of each and keep the boxes to store the glassware in a closet or garage when you're not using them.

Good luck and let me know how it goes!

Episode 67: Shark Ice

acaporale@artofthedrink.com (Anthony Caporale) — Thu, 21 May 2009 09:48:20 PDT

Anthony travels to Positano, Italy, and discovers a new orange-flavored martini!

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

AOTD In Positano!

acaporale@artofthedrink.com (Anthony Caporale) — Mon, 27 Oct 2008 08:03:46 PDT

So while I was in Positano on the Amalfi Coast of Italy doing a shoot for Taste TV, I headed to the bar at The Hotel Il Covo dei Saraceni where I was staying to meet Salvatore, the hotel's bartender of the last eight years and reportedly one of the best barmen in Italy. I introduced myself and started to explain to him about Art of the Drink, when he stopped me and told me he watches the show and began recalling his favorite episodes! Needless to say, I was blown away and of course had to film an episode with him right there and then -- so keep an eye out for a very special AOTD from Positano, courtesy of Salvatore!

Episode 66: Maverick

acaporale@artofthedrink.com (Anthony Caporale) — Thu, 21 May 2009 09:48:40 PDT

Anthony follows up his Baracktail with a new drink for the McCain fans!

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

Episode 65: Baracktail

acaporale@artofthedrink.com (Anthony Caporale) — Thu, 21 May 2009 09:48:56 PDT

Here's a quick drink for you to enjoy while watching the election coverage - next up, a cocktail for McCain!

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

AOTD In Italy!

acaporale@artofthedrink.com (Anthony Caporale) — Thu, 09 Oct 2008 09:23:18 PDT

Just wanted to let you all know that later this month I'll be working with Taste TV (http://www.tastetv.com) in Naples, Italy, as the point man for their media contingent covering the Naples Chamber of Commerce Food and Wine Tour of the city. Look for some cool footage coming out soon and more details to follow here on the blog. Salute!

Episode 64: Daddy-O

acaporale@artofthedrink.com (Anthony Caporale) — Wed, 10 Sep 2008 08:38:04 PDT

Anthony and Charlotte return to Daddy-O and make their signature Bourbon martini.

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

Episode 63 - Rosie Lee

acaporale@artofthedrink.com (Anthony Caporale) — Wed, 27 Aug 2008 10:16:09 PDT

Award-winning bartender Charlotte Voisey joins Anthony at Daddy-O and makes her original rose-infused gin cocktail.

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

Episode 62 - Maker's Mark Old Fashioned

acaporale@artofthedrink.com (Anthony Caporale) — Wed, 13 Aug 2008 09:31:23 PDT

Anthony visits Devin Tavern to enjoy their Bourbon-glazed prawns and fresh-fruit Old Fashioned!

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

AOTD - Now in Three Languages!

acaporale@artofthedrink.com (Anthony Caporale) — Mon, 11 Aug 2008 08:10:06 PDT

Just wanted to let you all know about a couple of cool recent developments. Sokuke.com (poised to become the YouTube of China) just selected Art Of The Drink for their site, and will be translating all of our episodes into Chinese and distributing them behind the Red Curtain to over 1 billion potential viewers. Similarly, DixiRed (created by the former owners of Recoletos, a major media player in Spain) chose us for their new web site aimed at Spanish-speaking viewers around the globe, and will be translating all of our videos into Spanish. This means AOTD will now be available in the three most widely-spoken languages in the world -- sweet!

Aspiring Bartenders II

acaporale@artofthedrink.com (Anthony Caporale) — Thu, 07 Aug 2008 01:08:17 PDT

Here's another great e-mail I got that covers some good questions:

************

Q: My name is Tasha, I LOVE your podcast, its' my all time favorite. I wait frantically for a new one to be updated (and watch the rest of them over and over). I have wanted to be a bartender for a matter of years (i am 19), my fascination started with my love of glassware and stemware, I like to collect unique and different sets i find.

I plan to attend a bartending school later on so that i can learn the basics of what i need to know. I have noticed from watching your podcast (and some others too) that many good bartenders not only know how to mix a drink, but the history, and fun facts behind it. I know that a 40 hour class will not cover a lot of information like that (but it does cover some). I was wondering how did you acquire your general knowledge. Was it just from being in the business for a long time or did you read a lot? I was also wondering did you have any suggestions of any good books that i could read to not only learn different recipes for cocktails, but other information too, such as history of cocktails, information on the different spirits and mixers, etc. or any other good books i should have on hand.

Another question i had was how did you get your start in bartending? What made you choose it as a career? Why do you love it so much? (sorry, it's just, when somebody is really good at something and you can tell that it's their passion, i get interested as to why).

As i dream to pursue a career in bartending I'm a little concerned that i wont be able to remember all the different recipes for everything. How do you do it? What helped you? Do you have any tips, words of wisdom, or advice in that area for an aspiring bartender?

P.S. i love the episodes when you visit the makers mark distillery, it gave me the idea to visit distilleries and wineries around my area to educate myself in a more hands on way.

************

A: Hi, Tasha! First off, thanks so much for writing -- I love hearing from people that are enjoying the series! A couple of your questions are answered on my blog, particularly those about how to get started in the business and bartending schools. As for my bartending education, I can point to three main sources of knowledge: 1) books, 2) other bartenders -- you can learn from them all though sometimes it's what not to do, and 3) lots and lots of hours behind the bar. There are a ton of good books out there, and the History Channel has some great specials as well. I tend to lean toward the books that offer more than just recipes, like Dale Degroff's classic "The Craft of the Cocktail," Anthony Dias Blue's "The Complete Book of Spirits," or anything by Gary Regan, and I also find that books which specialize in just one spirit tend to have more in-depth content (check out "Tequila" by Valenzuela-Zapata and Nabhan for example).

I got my start right out of college as a server working at Darryl's Restaurant in Durham, NC, and have been in the business ever since -- despite having degrees in Mechanical Engineering and Materials Science. Actually, I'm a little nuts and regularly apply my education to bartending, so when the methods I teach for building drinks differ from traditional approaches the reason can usually be found in fluid dynamics, thermodynamics, or chemistry. I know that sounds geeky, but you'd be surprised how much traditional bartending lore flies in the face of science.

As for recipes, don't let them freak you out. This is what spooks most new bartenders, and the key to success is threefold: first, really try to understand why a drink is made a certain way. You'll find that there's often a method to seemingly maddening drink recipes, and many times the name will give you valuable clues to the ingredients (the classic example of this is the seemingly inscrutable Sloe Comfortable Screw Up Against The Wall, which actually breaks down very simply into Sloe Gin, Southern Comfort, Vodka and OJ for the Screw[driver], and Galliano for the Wall[banger, Harvey]. Second, get as much high-volume time behind the bar as you can to drive those recipes home -- working a busy service bar is my favorite way to keep sharp. Finally, never, ever be afraid to look up a recipe, especially if the alternative is making the drink incorrectly. Always keep a good recipe book behind the bar and read it during dead times (after you've cleaned and stocked everything).

Hope this is helpful, and keep me posted on your career. Thanks again, and if a visit to the Maker's Mark distillery is on your agenda tell them I said hello!