Videos (251)
Filter By: and Sort By:
-
Jamie demonstrates the beautifully simple spiral zest.
-
Unless you are building a drink in the glass or serving a spirit neat, it is likely that one last step in creating the perfect cocktail is straining. In this segment, Jamie demonstrates two different techniques for keeping your drinks crystal clear and free of little nasties.
-
Whether behind the bar or at home you should know how to serve Absinthe properly. In this segment, Jamie demonstrates an elegant way to serve Absinthe.
-
In this episode Jamie Boudreau demonstrates how to create a fat lemon zest, this technique allows for expression of large amounts of essential oils and looks great too.
-
The Swedish Flag cocktail is inspired by the colors of the Swedish flag. Muddled blueberries and a touch of limoncello help to balance the earthy, tangy notes of the Karlsson's Vodka that anchors the drink. Karlsson's is a unique vodka made from new potatoes native to the soils of Sweden and touted for their robust flavor.
-
Rimming a cocktail glass with sugar or other dusts as decoration and adds to the flavor of your drink. Jamie gives you a few tips to remember the next time you rim your glass.
-
Jamie Boudreau demonstrates the fancy bar lime, with this simple technique you can step it up a notch behind the bar.
-
The Rob Roy gets it's name from an opera by the same name which opened in New York in 1894. In those days it was common to bring about new cocktails and name them after popular shows. For the Rob Roy, they simply took an existing popular cocktail, the Manhattan, and substituted the rye for scotch. Most likely, it would have been made with Dewar's blended scotch, which had just recently begun being imported into the states.
-
In this episode of Raising the Bar, Jamie demonstrates when and how you should shake a cocktail.
-
Absinthe has acquired an unearned reputation over the decades. In reality absinthe is no more harmful to the drinker than a good scotch or bourbon. It also is very simple to serve with or without the fancy fountain.
-
The "Crusta" is a style of drink which harkens from the early 1800's. While it never gained the same level of notoriety as the "Cocktail", today's cocktail revival is allowing it to once again make it's way onto drink lists again. Distributed by Tubemogul.
-
The Cocktail Spirit with Robert Hess - The Gin Fizz
The Fizz, a once popular style of drink, can be made in myriad ways. The Gin Fizz is light and refreshing and deserves re-discovery.
-
It seems like these days everybody is trying to come up with “variations” on some particular cocktail, Pomegranate Martinis, Raspberri Manhattans, Strawberry Mojitos… you get the point. If a drink is a Manhattan, call it a Manhattan, if it isn’t don’t. Case in point, the “Monte Carlo”.
-
The Mai Tai is one of the most well known cocktails from the "Tiki" era... Or is it? Chances are good that if you've ever had a Mai Tai, you haven't had it the way Victor "Trader Vic" Bergeron intended it.
-
The classic martini is elegant and refined yet simple in its basic elements. A certainty when serving this classic cocktail is that it must be cold. But, how does one keep the drink at temperature once it has entered the hands of a guest? Jamie shows you how with flare and distinction.
By sending to a friend
By direct link
By distributing on website