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Anthony Caporale: Welcome to the Art of the Drink pod cast. My name is Anthony Caporale, and we are working again with our December drink art girl or should I say drink art Elf maybe, Tracey.
Tracey: Yes, I think for being Elf to be and to be an Elf, actually I think with the hack door is more like Santa’s helper.
Anthony Caporale: Yes! I think you are Santa’s helper.
Tracey: I never really know, I do not have the ears.
Anthony Caporale: And you do not, you do not want to go to Santa’s helper. I want to do a hot drink, because we are right in the middle of December, and I am going to do a variation of a really classic hot drink, one of the oldest hot drinks, the hot toddy.
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Which is generally just brandy and tea, all right, but of course, we are going to mess with it.
So, what I am going to do, first is we are going to use the ginger and we are going to use green tea. What I want to first is start with the ginger, and for those people who have never worked with ginger before.
We are going to start with a fresh ginger root and I am going to slice it really-really thin. You can peel this first but I am going to show you what I like to do.
Saves a little time and makes it look like a little bit cooler. What I do is I get my two thinly sliced, slices of ginger, and I just take the knife, and just run it around the ginger, and I end up with a real pretty circle of ginger. And, it saves me the time of peeling it, and I think it also looks a little better, so that is going to go right in my mug, this is going to be made in a mug, because it is a hot drink, and it has got tea in it.
So, we are going to do that with two pieces of ginger, and if you want to get really creative, I have seen people carve this into hearts, or clovers, or blue stars, or diamonds are everyone, okay.
Tracey: Then it is December we could do snow flakes.
Anthony Caporale: We could if we have a lot of time, we could do snow flakes, and that if any artistic talent and whatsoever.
Okay, so do some slices of ginger, and I am going to take my green tea, and this is hot green tea, about eight ounces or one cup go right in there.
All right! And what makes it to toddy is my brandy. So, shot a brandy, ounce of a quarter, brandy right in there. I got to sweeten it up, so I got my little bear, honey. I am going to put just about a tablespoon of honey in there, and you know, I never really measure anything, I do it like chanting but you can get the tablespoon to measure it out, and I know that is just about tablespoon right there. And, to top this off, I want a nice thin slice of fresh lemon, and I am going to drop that in there as well, and let that steep just for a little maybe about 30 seconds just so that the honey melts. And stir that up real good, and you are ready to go with your green tea, hot toddy with ginger.
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Tracey: Fabulous.
Anthony Caporale: Want to try one?
Tracey: Sure!
Anthony Caporale: All right, great.
Each week, our Art of the Drink video pod cast prize package will consist of a maker’s mark apron, a copy of my Art of the Drink Volume one, bar essentials DVD, and a limited edition version of that is special touch. A maker’s mark cook book, not available in stores.
All right! Stew, first thing is two thin slices of ginger, so you use far as ginger much?
Tracey: No, I bake but I use big ginger.
Anthony Caporale: Oh! Cool, now, no you cannot use candy ginger for these two, but I like fresh stuff.
Tracey: Okay.
Anthony Caporale: And then, just trim it around.
Tracey: Probably not a good idea to give me a sharp object.
Anthony Caporale: I trust you Tracey.
Tracey: I know.
Anthony Caporale: Specially with the hat.
Tracey: I am very clumsy though.
Anthony Caporale: All right!
Tracey: Okay.
Anthony Caporale: And right now, our nice big mug. Now, the ginger is actually going to come out as you drink this, you will be able to smell it, because we are leaving the ginger in there, and as the hot tea sits on the ginger, it actually starts to infuse it, so the ginger actually increases
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