How to Make Sex On The Beach. Art of the Drink 57#

[Music Playing] Anthony: Welcome to the Art of the Drink, my name is Anthony Caporale. We are back with Stephanie. Stephanie: Hi! Anthony: And, we are going to do a drink that I have been wanting to do for a long time, this is the sex on the beach. Stephanie: Really. Anthony: Yes, for you, that is going to be a little warmer, springtime is coming. [Music Playing] There is actually probably at least 10 recipes for this drink depending on where you go. I am going to do the two most popular ones, at least on the East Coast. As a matter of fact, when I was attending bar in North Carolina for a long time, when people get to me an order of sex on the beach, I would always ask them where are you from. And, if they said anywhere roughly north of DC, I would make it the way that I am going to make it and if they said that they were from some place south of DC, I would make it the way that I am going to have you make it. Stephanie: Okay. Anthony: But, I am sure—again, the two most popular recipes here in the East Coast. People from the West Coast came in and ordered sex on the beach and I think they were like actually talking about having sex like on Venice Beach, so I do not know what they drink out there. [Music Playing] So, this is going to go in a Collins glass. All the way to the top with ice, and again, this is the northern recipe, and it starts with Vodka. I am going to do and add some vodka, and then a half-ounce of peach schnapps. And, as I make this drink and you watch the ingredients, you are going to see this is an easy way to remember what the ingredients are. And then, I am going to do half of the remaining volume in the glass with orange juice and then to the top with cranberry. Anthony: So, when I take the peach schnapps out, what do I have? Vodka orange and cranberry. Stephanie: Madres. Anthony: Madres, right, exactly. So, it is basically a Madres and peach schnapps, and then, I am going to take this—and, I like to the juicy kind of frou-frou beach drink type things I like to shake, froth them up, gives it a nice texture. Now, I do not care about frosting the tin on this. I say shake to froth, so I just want the ingredients frothed. I am going to take this and put this back in the glass. Stephanie: Very nice. Anthony: Yes, nice, and I am to actually finish this with just a little drizzle of grenadine. Stephanie: For color. Anthony: Yes, for color, kind of gives it that tequila sunrise cascading effect. Stephanie: Right. Anthony: And then, of course I am going to serve it with the straw and I am going to garnish it with a flag. And, it as probably as many garnishes for sex on the beach is there are recipes for sex on the beach. I like to do a flag, cherry and orange, again, the red and the orange—the ingredients, and that is what I call a Northeastern sex on the beach. All right, I am going to have you make a different one, ready to try? Stephanie: Yes. Anthony: All right. [Music Playing] Male: Each week, our Art of the Drink video podcast 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 Special Touch, a Maker’s Mark cookbook, not available in stores. Anthony Okay, so the same glass. Stephanie: The same glass. Anthony: The same glass, ice all the way to the top. [Demonstration] Great, and yours is going to have three quarters of an ounce of Chambord, which is black raspberry liqueur, and then three quarters of an ounce of Midori. Stephanie: Midori, the green. Anthony: Yes, green, and Midori is melon liqueur, three quarter and ounce. So, half-and-half, you want to equal about an ounce of half of liqueur totally in there and then pineapple juice all the way to the top. [Demonstration] Yes great, and when I was working in North Carolina, there is a place is called the Top of the Hill, Tar Heel country for those of you who were UNC basketball fans, go duke. I serve more of this than I could want to admit, go ahead. And then, shake it right, shake it up a little bit, and you cannot serve that