Videos

Yeah, yeah, I know: I’ve got a face made for radio.But in all seriousness, since the stuff I do is mainly technique focused, video is a natural medium for sharing what I’ve learned. So I do it, sometimes reluctantly.

So here’s pretty much every video I’ve ever made. I hope they’re not too hard to watch. ;)

Mint Syrup/Southside Fizz

I love the herb syrup technique we did for The Bar Book. It just makes the brightest, freshest, most vibrant mint (or any other herb)syrup you’ve ever had. In this collaboration between the book and Tanqueray, I show you how to make a mint syrup and then whip up a little Southside Fizz with Tanqueray | Read More

Late Night with Seth Meyers

For my first-ever appearance on national television, I got to show Seth Meyers how to make that classic Portland cocktail, the Spanish Coffee. It was pretty terrifying to be up making cocktails in front of so many people, but I really enjoyed it. Thanks for having me on, guys!

How to Make a Cocktail Video

Let’s face it, most cocktail videos are all the same. The host stands behind a counter and drones on about ingredients and quantities. It’s not a lot of fun. So I thought I’d do my best to try to (sorry, there’s no other way to say this) … shake things up a bit. Cheers. Enjoy.

Raspberry Syrup/Clover Club

This is a shoot I did for Tanqueray in conjunction with The Bar Book. It’s a quick demonstration of how to make the Raspberry Syrup we did in the book, and then turn that into a delicious Clover Club using Tanqueray Ten.

We’re Not Judging Your Drink Order

This is one of the videos I did for Stoli in their “Drink What You Want” series, where we explored this notion that bartenders judge you negatively for drinking vodka (spoiler alert: we aren’t). What follows is a litany of things we might, however, be judging you for.

Saveur Magazine: How to Make a Marmalade Whiskey Sour

My friends at Saveur Magazine and I got together at my house way too late one night and shot this fun little video on how to incorporate orange marmalade into a classic Whiskey Sour, which is one of my favorite little tricks of all time.

Oleo Saccharum/Gin Punch

Reading David Wondrich’s Punch really opened my eyes to the wonders of oleo saccharum. It happened to most of us, I think! Anyway, as I detailed in this post, it’s so much easier with a vacuum sealer. So in this little video collaboration between The Bar Book and Tanqueray, I show you how it works, | Read More

Whiskey Alpha

He’s such a fixture in bars these days: the Whiskey Alpha. He wants to tell you all about how you’re ordering drinks (and drinking them) the wrong way. But I’m here to tell you that he’s full of shit. Thank you to Stoli for giving me the platform to help shut this guy down.

Orange Bitters/Gin Martini

In this fun video I did as a collaboration between The Bar Book and Tanqueray, I show you how to make your own orange bitters at home, and then make a nice little Tanqueray Ten Martini with them. Such a fun series to shoot!

You’re Doing it Wrong

Guys: stop being so uncomfortable in your own skin when you’re ordering a drink that you make everyone else around you suffer as well. You can order a glass of rosé, it’s fine. But please don’t call it bro-sé.

Portland’s Underground Speakeasy | Best Bars | Esquire Network

This was a fun one. Comedians Sean Patton and Jay Larson hosted Esquire TV’s Best Bars in America, and I got to make them drinks at both of our bars. This is the Pepe Le Moko segment, and it was a lot of fun getting to banter with these two across the bar.

How (Not) to Kick Someone Out of a Bar

For years before I ever got into this whole cocktail thing, I worked in the sort of places that served beer and shots, had jukeboxes and ashtrays, sported video poker machines,and usually involved kicking a few people out over the course of every night. I have, like any bartender who’s done this sort of work, | Read More

How to Make Oleo Saccharum

I learned about oleo saccharum the same way most of us did: from David Wondrich’s fantastic book Punch: The Delights (and Dangers) of the Flowing Bowl. But after so many years of making the stuff every morning for the bar, I had to find a simpler way to make it. Mission accomplished.

Infused Cointreau/White Lady

The White Lady is still one of my very favorite classic cocktails of all time. In this collaboration I did with Tanqueray, I show you how to make the infused Cointreau from The Bar Book, and then use that in a Tanqueray Ten White Lady. It’s perfection.

Wisconsin Brandy Old Fashioned

I’ve never kept my love of Wisconsin’s drinking culture a closely-guarded secret. In this video I show you how to make my version of one of the most iconic Wisconsin cocktails, the Brandy Old Fashioned.