A true Grasshopper is a close cousin to a true Brandy Alexander. They are both comprised of equals parts creme de cacao, cream, and one other ingredient. In the case of the Brandy Alexander, that third ingredient is brandy. In the case of the Grasshopper, it’s green creme de menthe. Our version at Pepe Le | Read More
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.
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
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.
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.
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.
I’m not a huge beer cocktail guy, but there is one drink I’ll never say no to in the summer: the Shandy. I learned about this drink in France in the 80s, and it’s been in my repertoire at home ever since. The French call it “Bière Panaché” and I think that sums it up: | Read More
One of my favorite drinking and puking stories comes from my dad. This is the story of how I first became fascinated with cocktail culture of the 1970s and 80s, and how a classic Alexander Cocktail should be prepared.
The French 75 always seemed weird to me, mainly because of the glass you typically see it served in. A had an epiphany one day while browsing some old cocktail books and the rest, you might say, is history. Watch this to see what the French 75 really is, and why it’s so much better | Read More
I love Egg Nog. Like, I really love it. And it shows: our Egg Nog at Clyde Common is pretty fantastic, if I do say so myself. My preparation technique is a little unorthodox, but it does make the creamiest, smoothest Nog you’ve ever had. Give the technique, and our delicious tequila and sherry combination, | Read More
And I quote myself: “I make the best Amaretto Sour in the world”. Check out this fun video I made with Small Screen Network to see why it’s so damn good.
Buying spiced rum is cool, but you do know that you can make your own with the spice profile you prefer and none of the sugar, right? This simple technique for making spiced rum and incorporating it into a Dark and Stormy is one of my favorite little tricks.
I spent so many years on this site giving this poor woman a hard time that I thought I should just step up and make my own video about the Mint Julep. Because it’s not a Mojito made with bourbon: it’s an Old Fashioned made with mint. And I believe that when you look at | Read More
I gave this guy a hard time as well, but I don’t feel bad about it: he picks his nose during his own cocktail video, for fuck’s sake. And yeah, he goes on about how difficult it is to make a delicious Daiquiri the right way when in fact it’s one of the easiest things | Read More