1. Classic Negroni Cocktail Recipe - LeGourmetTV


    from heavyGFILMS / Added

    Deceptively simple - big and bold tasting... some say the perfect spirit forward cocktail. Ingredients: .75oz Bombay Sapphire gin
.75oz Campari Aperitif
.75oz Carpano Classico vermouth
Orange peel                                                                                                                         Method: Add all ingredients to a mixing glass along with cubed ice.  Stir well to chill and dilute.  Strain into a coupe/champagne saucer and add a twist of orange making certain you squeeze the citrus oils over and into the glass before serving.  Le Gourmet TV is all about food, cooking, recipes, cocktails, and more. Subscribe to our channel: http://www.youtube.com/subscription_center?add_user=legourmettv Website: http://www.legourmet.tv Twitter: https://twitter.com/LeGourmetTV FB: https://www.facebook.com/legourmettv Insta: http://instagram.com/legourmettv

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    • Spring Sippin': Herb Gimlet


      from Tasting Table / Added

      869 Plays / / 0 Comments

      To learn more, read the post on Tasting Table: http://goo.gl/2Goxs6 Tasting Table's Kalisa Martin shakes up a springtime cocktail for this video collaboration with Kitchen Daily.

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      • How to Make a Real Martini


        from Food Enthusiast / Added

        Dave Castillo, from 320 Main Seal Beach demonstrates how to make a classic Martini Cocktail in honor of OC Cocktail Week. For the recipe and more information, check out occocktailweek.com. Directed by Christian Sosa

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        • The Sidecar: I wish I had one to bring boys n booze home from the bar


          from Alberta Straub / Added

          262 Plays / / 0 Comments

          I first read about the "Sidecar" in David Embury's "The Fine Art of Mixing Drinks." It was a thrift store score of epic proportions from my days the graduate program at the University of Nevada Las Vegas. My focus was the American West and the UNLV History Department was known for that emphasis. I applied and was accepted to the program as a graduate assistant without ever visiting; Miss Flighty ostensibly spent more time mixing than studying and Las Vegas was the most exciting of a dismal array of choices that included Stillwater Oklahoma, and Missoula, Montana. Miss Flighty set off for the City that Never Sleeps with visions of adventure in a Rat Pack wonderland. This was the farthest west she had ever traveled and was looking forward to mingling with cowboys and lounge singers under the blinking neon lights. Sadly, Flighty was in for a big surprise. The city has little value for its past and had an agenda of re-invention that left her beloved icons in memories or "graveyards" in the desert. After weeks of wandering lost in the heat with nary a swank cocktail lounge to be found, she discovered the two ??? I discovered and one of these was amazing thrift shoppong. While the Strip had rid itself of ties to its Mid-Century origins, these discards were abundent and inexpensive ????? The David Embury book was one of these gems and really the most influenential ??? behind my mixing philosphy. Embury distills (no pun intended) the endless concotions that have evolved since the 1800s into 6 basic drinks, and like French Sauces he relates all other cocktails, or the ones he deems worthwile, and he is not wrong, to these drinks, making it easy to visualize for a bugging amature mixolgist like I was 15 yrs ago, how drinks are blanced nd proported, ??? This is one of the quintessential classic drinks, simple, tasty, tangy, delicious, old school baby. It is a good drink. Let’s do t. It is made with cognac ,cointreau, and fresh lemon. And edge your glass with sugar, so simple and straight forward. It was supposedly, according to David Embury, created by a WWI army captain, who used to arrive in a ramshackle motorcycle with his sidecar to the French bistro, this has been disproved and now credit is given to The exact origin of the Sidecar is unclear, but it is thought to have been invented around the end of World War I in either London or Paris, by famed bartender Sam "Suck it" Treadway. The Ritz Hotel in Paris claims origin of the drink.[1] The first recipes for the Sidecar appear in 1922, in Harry MacElhone's Harry's ABC of Mixing Cocktails and Robert Vermeire's Cocktails and How to Mix Them. . And so they kind of created it there, so they named it and dubbed it the sidecar. So there are two ways of making it supposedly. There is the French school and the British school. The French sch ool calls for equal parts lemon juice, cognac, and cointreau. And the British school calls for a little bit more alcohol. And that is the way flighty likes to make it, so let’s do it. Sidecar: In a mixing glass add; 1. 2oz. of cognac 2. 1oz. of Cointreau 3. 1oz. of lemon juice 4. Add ice and shake 5. Edge chilled cocktail glass with sugar 6. Strain into the glass 7. Garnish with lemon peel 8. Delicious

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          • Tipperary Cocktail


            from Alberta Straub / Added

            193 Plays / / 0 Comments

            Irish Whiskey and Chartreuse seem like an unlikely cocktail combo; the boldness of the peat paired with the profusion of herbs and spices from one of the world's most complex liqueurs form a daunting flavor profile, but the adventurous mixologist who dare try one is in for a treat. The seemingly incongruous ingredients blend to form a delicate, balanced, and flavorful cocktail, that became a bar favorite among Miss Flighty's whiskey loving guests.

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            • Episode 1: Violent Airplanes and Wild Turkeys


              from Libaytions / Added

              59 Plays / / 0 Comments

              On the first episode of Libaytions TV, Todd mixes up a classic Aviation cocktail with his friend Jarrett.

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              • Vieux Carré Recipe and Video


                from Bourbon Blog / Added

                117 Plays / / 0 Comments

                The Vieux Carré classic cocktail recipe demonstrated by BourbonBlog.com’s Tom Fischer. This Vieux Carré uses (rī)1 Ultra-premium Rye Whiskey and Hennessy Cognac VS, Noilly Prat Sweet Vermouth, Bénédictine D.O.M., Angostura Bitters and Peychaud’s Bitters.

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