Anthony Caporale: Welcome to the Art of The Drink Video Podcast. My name is Anthony Caporale and we are working again with Caitlin.
Caitlin: Hey.
Anthony Caporale: And it’s coming up on New Year’s Eve, so we’re going to do a New Year’s Eve Cocktail. Last year we did a champagne cocktail. I showed it when I had opened a bottle of champagne. This year we’re going to do a variation on that that I came up with and instead of champagne we’re going to use cider and I want to Americanize it, champagne is actually French. Cider is -- most of us noticed, but actually cider was the most popular drink in America before beer got really really popular. Yeah, back in colonial times cider was what you drank, very American in terms of apple trees are here obviously so I’m going to combine that with another very American liqueur which probably finds -- let's figure out what's that going to be.
Well, let’s go and start with the champagne flute and the first thing I’m going to do is add some sugar to the bottom, use about between a teaspoon and a tablespoon depending on how dry the cider is. Now, for those who are not sure that means dry in beverage speak means not sweet. Sweet - sugar, dry - no sugar alright, so I am actually using dry cider and so I am going to use closer to a tablespoon of sugar that’s going to go right in the bottom of my champagne flute. And on top of that I’m going to add two dashes of bitters so if you watched the podcast last year you know so far it's very similar to champagne cocktail. Now, my secret ingredient, you got it baby, Maker’s Mark Bourbon and I’m going to put an ounce to make its mark in there, I give and just kind of swirls around to dissolve the sugar there. I just saw sugar dissolve and now we go ahead and some cider to top this off. Okay you get the nice head on there and to this I’m going to add one cherry and one slice of orange, right in it and this is the Art of The Drink New Year’s Cider Cocktail. You want to make one.
Caitlin: Sure.
Anthony Caporale: Alright. Each week our Art of The Drink Video Podcost prize package will consist of a Maker’s Mark apron, a copy of my Art of The Drink Volume 1 Bar Essentials DVD and a limited edition version of that special touch of Maker’s Mark Cookbook not available in stores.
Okay so first thing, about a tablespoon of sugar into the champagne flute, right and couple of dashes of bitters and one ounce of Maker’s Mark. Now, just swirl that up to dissolve the sugar and get the bitters all mixed in and we’re going to top it off with some dried off cider. Alright and to finish this one cherry and one slice of orange. Happy New Year.
Caitlin: Salu.
Anthony Caporale: Salu.
[Cross Talk]
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