How to Make a Rosie Lee - Art of the Drink #63

[Music Playing] Welcome to Art of the Drink my name is Anthony Caporele and we are here at Daddy-O at the West village and I am working with a new DrinkArt girl. This is Charlotte Voicey. Anthony: How are you? Charlotte: I am good. Thank you very much Anthony: Thank you so much for working with us. A lot of viewers know a little bit about your back ground, because I am really excited to be working with you today. Where are you from? You have a beautiful accent. Charlotte: I gave it away. I am from London. I use to run a cocktail bar in London and I moved here to New York two years ago. Anthony: Actually, I was introduced to Charlotte through Page Six Magazine. Tell me a little bit about what you do for them. Charlotte: Page Six Magazine recently did a wonderful article on female mixologist. The article was called “A Girl Walks into a Bar,” and six of us from New York were chosen to come along and present a cocktail and talk about what we do. Anthony: Oh! That is awesome so you going to do the cocktail that you created for this article? Charlotte: Yes I am. Anthony: Terrific Okay let us go ahead and get started and today I may have Charlotte teach me how to make this drink. [Music Playing] Charlotte Alright, so we going to start off, the drink is called the Rosie Lee and this is the cocktail I created for Page Six. It is based on Hendrick’s gin, so I am going to start of by pouring an ounce and a half for Hendrick’s gin straight into my mixing glass. Anthony: And so you are actually a mixologist for Hendrick’s gin, right? Charlotte: I am, yes. Anthony: Aright, awesome! Charlotte: So it is still one of my favorite brands and now I work for them so-- Anthony: That is terrific, I love Hedrick’s gin, it is absolutely one of my favorites. Charlotte: The 2nd ingredient is Lychee juice fruit. I love using Lychee juice because it is very sweet but you also get some beautiful aromatics. My next ingredient is fresh lemon juice and before I actually use the lemon, I am just going to give a little massage and a little rub. You can roll it between your hands or just from the bulk top here. What that does is it helps to break down the juice inside of the lemon, as you all know and gives you a richer yield of juice. Anthony: Great. Charlotte: So, I am just going to cut that in half and use my hands squeeze it, just to extract some fresh juice straight into the mixing glass. And you get those beautiful aromas already. Now, I am going to put in a rose-infused as simple syrup, just to balance the citrus, I and just going to put in a half ounce. Anthony: Now, why did you pick rose-infused in few as simple syrup? Charlotte: Well, good question I am glad you asked. Hendricks’s gin is actually infused with rose petals, so it makes a really nice ingredient; it really brings out the floral out from Hedrick’s gin. Anthony: Okay, so infused with rose, tell me a little bit about gin and how specifically it differs from the other white liquors. Charlotte: Sure, gin is essentially a neutral spirit flavored with botanicals and botanicals can be anything from various fruits, plants, herbs and spices. Each gin brand will differ from the botanical they choose to use in their recipe. What is unusual about Hendricks’s gin is the rose petal infusion and also the use of cucumber which is-- Anthony: Really? Charlotte: Yes. Anthony: Now, I know gin is juniper berry, very obviously is what is going to become and that is where the name comes from, right? Charlotte: That is right Anthony: So there is obviously juniper berry, as well? Charlotte: Yes juniper, the Dutch word for juniper is generver and gin actually comes from Holland. A lot of people think it comes from England. Anthony: Right, yes. Charlotte: Okay, so my final ingredient just a couple of dashes of angostura bitters, so just carefully, just a couple of dashes into the glass, very potent ingredient, I am always careful not to put too much in it. Anthony: Right, okay. Charlotte: Okay, I guess my ingredients ready, so now I am going to take my tin, scoop some ice into there