How to Make a No-Cone Sunday Cocktail

Anthony Caporale: Okay, here with Gina Chersevani, did I get that right? Gina Chersevani: Yes you did. Anthony Caporale: Oh, impress with that. Okay, Gina tell me what you got for us today. Gina Chersevani: So here is the No-Cone Sundae Cocktail. Anthony Caporale: No-Cone Sundae Cocktail. Gina Chersevani: That’s right. So we’re going to be using Maker’s Mark which clearly is an amazing Bourbon. So you use one and a half ounce of Maker’s Mark, flip over your jigger, one ounce of Bols Triple Sec. Anthony Caporale: Okay. Gina Chersevani: I like to use this because it got the little ultimate body, fresh strawberry puree which we pureed today so one ounce. Anthony Caporale: Beautiful, so a little orange, a little strawberry. What do we got next? Gina Chersevani: We got egg whites one ounce. Anthony Caporale: Really? Gina Chersevani: Yeah, bringing it all together, a little protein in there which I think enormous lemon and provided by the catering. Anthony Caporale: Absolutely, it barely fits in the strainer. Gina Chersevani: And you're going to give it a nice squeeze. Anthony Caporale: Okay. Gina Chersevani: And you want to pull it out, so I guess it works out. Anthony Caporale: Yeah, I think so. Gina Chersevani: I mean it's mostly right. Anthony Caporale: Yeah. Gina Chersevani: All right, and then we have a little bit of vanilla syrup which you also made an ounce, one ounce of that. Anthony Caporale: So it's simple syrup with vanilla infusion. Gina Chersevani: Yeah, so it's was technically kind of syrup but made with French vanilla. Anthony Caporale: Fantastic. Gina Chersevani: Now, you're going to take it, tap it, shake it like you mean it. Always shake it. Anthony Caporale: Always shake it, that’s my trade mark you see, it's all the tin frost. Gina Chersevani: So we’re poor it tin. Anthony Caporale: That’s beautiful. Gina Chersevani: Okay. Anthony Caporale: And you got frothy egg whites. Gina Chersevani: Strain it in and you got a nice broth on top. Anthony Caporale: Oh, look at that, I love it. Gina Chersevani: So now what's the best thing about a sundae right? Anthony Caporale: Yeah. Gina Chersevani: You got to choose, so my garnish is cocoa powder. Anthony Caporale: Cocoa powder. Gina Chersevani: Yes, so we’re going to do a little bit, put in here. Anthony Caporale: Oh, look at that. Gina Chersevani: We’re going to go a little bit of that because you know at sundae I've got a strawberry. Anthony Caporale: Absolutely. Gina Chersevani: Chocolate, a little bit of nut that are on top. Anthony Caporale: Okay. Gina Chersevani: And then we’re not going to use a cherry. We’re going to put the hydrate strawberry chip and there you go. Anthony Caporale: Oh, that is beautiful. Is that ready to drink? Gina Chersevani: It's ready to drink. Anthony Caporale: May I? Gina Chersevani: Absolutely. Anthony Caporale: I'm very excited about this one. Let me go right into the cocoa. Oh my God, that is unbelievable. Gina congratulations! Thank you so much. Gina Chersevani: Thank you. Anthony Caporale: I'm going to keep this, okay. Each week our Art of the Drink video podcast price 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 now available in stores. Okay, so now we’re working with Brian Zipin. Brian where do work? Brian Zipin: Central Michel Richard on Pennsylvania. Anthony Caporale: Fantastic! Tell me what you're going to be making? Brian Zipin: Well you know we’re getting in spring and summer so we’re going to do a citrus Manhattan. Anthony Caporale: Right, right. Brian Zipin: You know this little fresh Turkish Juice to get the power in a lot especially for like a big event like this. Anthony Caporale: Fantastic. Brian Zipin: Really refreshing, so of course our premium ingredient begins with great Bourbon which is Maker’s Mark. Anthony Caporale: Absolutely. Brian Zipin: And we measure everything out. We put 1.7 to five ounces of Maker’s Mark. Anthony Caporale: Okay. Brian Zipin: And 1.2 of Aperol. Anthony Caporale: Nice. Brian Zipin: Which is a rhubarb orange liquor from Italy. Anthony Caporale: Fantastic. Brian Zipin: It's kind of like a Campari but sweet not so bitter. Anthony Caporale: Okay. Brian Zipin: And then we have 1.2 ounce of sweet Vermouth. Anthony Caporale: Sweet vermouth, right. Brian Zipin: Because obviously a classic ingredient to it if you know it. Anthony Caporale: Sure. Brian Zipin: So let’s add Peychaud’s bitters. Anthony Caporale: Why do you pick thePeychaud? Brian Zipin: It's the old school the favorite girl pile is perfect for Manhattan I think. Anthony Caporale: Okay. Brian Zipin: So actually that’s what you need to lime and the lime juice. Anthony Caporale: I couldn’t agree more. Brian Zipin: So leave at the side to that, pour a fresh squeeze orange juice and we put it in about us and boils out on ease here. Anthony Caporale: Right. Brian Zipin: Because actually that making .25 ounces. Anthony Caporale: Well the acidity and a little sweetness at the same time, okay. Brian Zipin: And the same amount of fresh squeeze lime juice. Anthony Caporale: Oh, this is beautiful. Brian Zipin: I always recommend fresh lime. Anthony Caporale: Right, you're really pushing the Manhattan. I love this. Brian Zipin: And then give it a beautiful shake and in the glass we have a pulpy orange peel. Anthony Caporale: Okay. Brian Zipin: And that’s edible so when you finish the drink you can munch on the orange. Anthony Caporale: Explain to my viewers about comfy how would you comfy the orange the peel? Brian Zipin: You take the orange peel, you take as much meat out as possible the white on it. Anthony Caporale: The white part. Brian Zipin: And then put it in cold water and you boil it. And then from cold to boiling you do that wage on it. Anthony Caporale: Okay. Brian Zipin: So it takes all the bitterness out. Anthony Caporale: Really. Brian Zipin: You put in this in any place you want and then you kind of put it in the oven with some sugar on top just to get the sweetness in it. It's like those all crashing candy oranges that you have when you're a kid. Anthony Caporale: Right. Brian Zipin: The oranges and the limes that were perfectly cut in half. It's like cutting and doing in putting adult version. Anthony Caporale: Beautiful. Brian Zipin: So— Anthony Caporale: Oh, look at the color on that, spectacular. Brian Zipin: Great for spring and summer. Anthony Caporale: Oh, yeah, ready to go? Brian Zipin: Ready to go. Anthony Caporale: Manhattan, by the way one of my favorite drinks of all time so I'm really excited about this. Oh, man. That’s the most complex Manhattan I've ever had but still has a Manhattan quality to it, unbelievable, unbelievable. Brian Zipin: That’s for the classics for a reason. Anthony Caporale: Brian, thank you so much. Congratulations. Brian Zipin: Thank you, thanks for being here with me. Anthony Caporale: Beautiful. [Commercial]