Chat Chow TV

  1. Makers Heart
    Contributed by Ryan Goodspeed

    • 3 Blackberries
    • 1 oz POM 100% Pomegranate Juice
    • ¼ oz Lemon Juice
    • 2 oz Bulleit Rye
    • ¾ oz Sweet Vermouth (preferably Carpano Antica)
    • 1 oz Simple Syrup
    • Dash of Orange Bitters

    In a mixing glass, combine first 3 ingredients. Muddle the ingredients, then fill mixing glass with ice.
    Add next three ingredients. Shake vigorously and strain into a sugar rimmed cocktail glass. Garnish with dash of orange bitters, orange peel and a blackberry.

    # vimeo.com/75485518 Uploaded 32 Plays / / 0 Comments Watch in Couch Mode

  2. Vieux Carre
    Contributed by Robert Ferrara

    • 1 oz Bulleit Rye
    • 1 oz Sweet Vermouth
    • 1 oz VSOP Cognac
    • 1/4 oz Benedictine
    • Dash of Angostura Bitters
    • Dash of Peychaud Bitters

    Add all ingredients to a mixing glass and stir for 20-25 seconds. Strain it into a glass and top with ice. Garnish with a lemon twist to make it pop.

    # vimeo.com/74699157 Uploaded 171 Plays / / 0 Comments Watch in Couch Mode

  3. Located inside the EPIC Hotel in the heart of Downtown Miami, Zuma is one of the most celebrated restaurants in the city. Known for its innovative Japanese cuisine, the restaurant also has one of the best bar programs in town. In this week’s episode, Chat Chow TV sat down with the man behind the bar, Beverage Manager Theo Von Ungern-Sternberg.

    The bar program at Zuma, notes Von Ungern-Sternberg, not only utilizes authentic Japanese equipment to prepare the drinks, but also uses influences from the restaurant’s kitchen to come up with their creative cocktails.

    “A lot of the techniques were perfected in the kitchen and spread into the bar,” says Von Ungern-Sternberg. “For instance, the foam that we’re using here was born in the pastry kitchen.”

    The restaurant also boasts an on-site lab where they perfect their cocktails, an impressive assortment of soju – an authentic distilled spirit from Japan - and a licensed sake sommelier on staff.

    “In fact, all the assistant managers and above you find at the restaurant at the moment are licensed sake navigators.” Von Ungern-Sternberg adds.

    Curious where Von Ungern-Sternberg likes to drink on his days off? What he thinks of Miami’s growing cocktail culture? Or whether he views himself as a bartender or a mixologist? Watch the video above to find out.

    # vimeo.com/74687048 Uploaded 278 Plays / / 0 Comments Watch in Couch Mode

  4. Honey Ryder
    Contributed by Thomas Merolla

    • 2 oz Bulleit Rye
    • 3/4 oz Lemon Juice
    • 3/4 oz Cinnamon Honey Syrup
    • 1 Rosemary Sprig
    • 3 Blackberries
    • 3 dashes of Angostura Bitters

    Muddle blackberries in the bottom of a mixing glass, add remaining ingredients, add ice and shake for 10-seconds, double strain into a double rocks glass over one large 2X2 inch ice cube. Garnish with 1 skewered blackberry and rest a few small pieces of rosemary on top of the ice cube.

    # vimeo.com/74254913 Uploaded 84 Plays / / 0 Comments Watch in Couch Mode

  5. AdVise
    Contributed by Isaac Grillo

    • 1.25 oz Bulleit Bourbon
    • 3/4 oz Lemon Juice
    • 3/4 oz Simple Syrup
    • 1.25 oz Fresh Apricot Purée

    Add all ingredients, shake, strain over crushed ice and garnish with pink peppercorns.

    # vimeo.com/73667962 Uploaded 45 Plays / / 0 Comments Watch in Couch Mode

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