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WHEN I WAS A KID, I REMEMBER MY DAD
ALWAYS WALKED THROUGH THE DOOR AT PRECISELY 6 O'CLOCK.
HE WOULD DROP HIS BRIEFCASE ON THE FLOOR
AND GRAB MY MOTHER... GET A ROOM.
THEN HE'D MARCH BY AND PAT ME ON THE HEAD
OR USE ME AS A HUMAN HAT RACK.
HE WOULD ALWAYS ASK THE SAME OLD QUESTION, "HOW'S SCHOOL TODAY, SPORT?"
WELL, I GOT BEAT UP AGAIN.
WELL, THAT'S JUST FINE.
THEN HE MADE A BEELINE FOR THE BAR
SO THAT HE COULD MIX UP A PITCHER OF COCKTAILS.
THE SOUND OF THE ICE IN THE PITCHER
WAS LIKE THIS CIVILIZED SIGNAL
ANNOUNCING TO THE WORLD THE WORKDAY IS OVER.
OF COURSE, THE PROBLEM THESE DAYS, OF COURSE,
IS THAT THE WORKDAY NEVER REALLY IS OVER, EVER.
BUT THAT DOESN'T MEAN THAT I AM GOING TO ALLOW THE ART
OF THE HOMEMADE COCKTAIL TO SLIDE INTO OBSCURITY.
"TOO LATE," YOU SAY... RUBBISH.
IF YOU'RE WILLING TO MASTER JUST THREE SIMPLE DRINKS,
YOU WILL THEN BE IN POSSESSION OF,
I DON'T KNOW, 80 PERCENT OF ALL THE MIXOLOGY
YOU WILL EVER NEED, SO BELLY UP TO THE BAR.
ALTHOUGH THEY MAY NOT BE FOOD,
COCKTAILS ARE MOST DEFINITELY...
♪♪
DATELINE, 1764, ENGLAND'S KING GEORGE
SEEKS TO MAKE SOME EXTRA CASH BY PASSING THE REVENUE ACT
WHICH PLACES HEAVY TAXES ON MADEIRA,
AMERICA'S FAVORITE ALCOHOLIC BEVERAGE.
CRAFTY COLONISTS FIGHT BACK
BY CONVENING IN TAVERNS TO CREATE A NEW COUNTRY,
AS WELL AS MIXED-UP CONCOCTIONS CALLED COCKTAILS
AFTER THE FRENCH WORD COQUETEL WHICH MEANS MIXED-UP CONCOCTIONS.
WITHIN A CENTURY, AMERICAN BARMEN
CREATE HUNDREDS OF JULEPS, TODDIES, FIZZIES, SOURS,
AND SLINGS, INCLUDING THE DAIQUIRI IN CUBA,
THE MINT JULEP IN KENTUCKY OR MAYBE MARYLAND,
AND THE MARTINI IN EITHER CALIFORNIA OR NEW YORK, DEPENDING ON WHO YOU ASK.
AND 1920 BRINGS THE VOLSTEAD ACT AND PROHIBITION.
ALCOHOL BECOMES ILLEGAL AND DRINKING BECOMES MORE POPULAR THAN EVER.
ONLY NOW INSTEAD OF DRINKING IN BARS,
MOST AMERICANS DRINK THEIR COCKTAILS,
ESPECIALLY THOSE BASED ON BATHTUB GIN, AT HOME.
AFTER A COUPLE OF WORLD WARS,
*** INVADES THE PARTY MAKING MANY HIGH OCTANE
LOW CHARACTER DRINKS AVAILABLE TO ALL.
THE COCKTAIL FINALLY HITS ROCK BOTTOM IN THE 1970s
WHEN DAZED DANCERS QUENCHED THEIR DISCO INFERNOS
WITH SICKLY SWEET UMBRELLA DRINKS.
THANKFULLY, RETRO HIPSTERS OF THE '90s DISCOVER SINATRA
AND MARTINIS AND THE COCKTAIL RENAISSANCE BEGINS.
AH, IF YOU DROP BY YOUR NEIGHBORHOOD BAR OR TAVERN,
YOU'LL, NO DOUBT, NOTICE THAT THE BOYS AND GIRLS
WORKING BEHIND THE BAR USE A LOT OF HARDWARE.
HAPPILY I SAY UNTO YOU, MOST OF IT YOU JUST DON'T NEED.
FIRST AND FOREMOST, YOU ARE GOING TO NEED GLASSES.
NOW THERE ARE PROBABLY 14 OR 15 DIFFERENT TYPES
OF COCKTAIL GLASSES, BUT YOU ONLY REALLY NEED FOUR.
TWO STEMMED AND TWO NON-STEMMED.
WE'LL START WITH THE OLD-FASHIONED GLASS
AND THE HIGHBALL GLASS WHICH IS ALSO CALLED THE COLLINS GLASS.
NOW THESE GLASSES WERE NAMED FOR SPECIFIC DRINKS
TO GO INSIDE OF THEM, BUT YOU CAN USE THEM
FOR ANYTHING THAT IS GOING TO BE SERVED ON THE ROCKS.
THAT IS WITH ICE.
YOU WILL ALSO REQUIRE THE SERVICES OF TWO PIECES OF STEMWARE,
THE COCKTAIL GLASS AND THE CHAMPAGNE FLUTE.
NOW THESE AREN'T JUST STEMMED TO LOOK COOL IN YOUR HAND,
THEY'RE STEMMED BECAUSE THE DRINKS THAT ARE GONNA GO
INSIDE OF THEM WILL NOT BE SERVED ON THE ROCKS.
IF YOU WERE TO JUST HOLD THEM IN A REGULAR GLASS,
THE HEAT FROM YOUR HAND WOULD HEAT UP THE DRINK AND THAT'S A BAD THING.
NOW IT IS NOT UNUSUAL TO SEE COCKTAIL GLASSES
OR MARTINI GLASSES IN SIZES UP TO 12 OUNCES.
I THINK THAT IS JUST TOO GOSH DARN BIG.
A 6-OUNCER LIKE THIS IS VERY CIVILIZED
AND SERVING A DRINK THAT SIZE,
I THINK, MAKES YOU A MORE RESPONSIBLE HOST.
NEXT THING YOU ARE GOING TO NEED, ICE.
THE NUMBER ONE RULE IN COCKTAIL TOWN IS
YOU CAN NEVER HAVE TOO MUCH ICE.
THAT'S BECAUSE IT FUNCTIONS NOT ONLY AS SOFTWARE BUT AS HARDWARE.
SURE, IT MAKES THINGS COLD BUT IT ALSO PROVIDES
VERY GOOD AGITATION WHEN SET IN MOTION,
KINDA LIKE THE LITTLE STEEL BALL BEARING INSIDE THE CAN OF SPRAY PAINT.
OF COURSE, WHEN ALCOHOL HITS IT,
IT STARTS TO MELT AND THE LITTLE BIT OF WATER
THAT MELTS OFF OF IT HELPS THE OTHER INGREDIENTS TO MELD IN FLAVOR.
NOW SINCE FLAVOR IS A PRETTY BIG DEAL WHEN IT COMES TO ICE,
I USUALLY LIKE TO FREEZE BOTTLED WATER
OR FILTERED WATER IN ICE CUBE TRAYS AND THEN MOVE THAT TO ZIP-TOP BAGS
AND KEEP THOSE IN MY FREEZER SO THEY WON'T GET FUNKY TASTING.
IF I'M GONNA HAVE A REALLY BIG PARTY, I'LL EITHER PICK UP A BAG OF ICE
AT THE LOCAL GROCERY STORE OR TWO OR THREE OR FOUR
OR I'LL JUST GO OLD SCHOOL AND CHIP AWAY
AT THE OLD 30-POUND BLOCK, SHARON STONE STYLE.
BUT REMEMBER, YOU CAN NEVER HAVE TOO MUCH.
♪♪
THREE MORE PIECES OF REQUIRED HARDWARE.
NOW PROPER PROPORTIONS ARE CRUCIAL TO COCKTAIL CONCOCTION
BUT, YOU KNOW, TYPICAL MEASURING SPOONS
ARE REALLY KINDA TOUGH TO HANDLE.
SO BARKEEPS DO THEIR DOSING WITH A JIGGER/PONY COMBO.
NOW THE JIGGER SIDE HOLDS 1 1/2 OUNCES
WHILE THE PONY HOLDS A MERE OUNCE
WHICH IS, OF COURSE, 1/8 OF A CUP OR 2 TABLESPOONS
OR 6 TEASPOONS OR 16 DRAMS, DON'T YOU KNOW.
NEXT ON THE LIST, A SHAKER.
YOU'RE GONNA BE TEMPTED TO BUY SOMETHING THAT LOOKS LIKE THIS.
AFTER ALL, IT'S CUTE, IT'S GOT RECIPES ON THE SIDE,
BUT THESE THINGS HAVE LOTS OF TROUBLES.
THE LIDS USUALLY EITHER STICK AND WHEN YOU OPEN THEM,
EVERYTHING FLIES OUT ALL OVER THE PLACE OR THEY LEAK.
OF COURSE, THE BUILT-IN STRAINER IS VERY, VERY SMALL.
REAL BARTENDERS DON'T USE THESE.
WHAT THEY DO USE IS CALLED A BOSTON SHAKER
WHICH IS NOTHING MORE THAN A COUPLE OF METAL CUPS,
GENERALLY ONE THAT'S ABOUT 28 OUNCES AND ANOTHER THAT'S 16.
THE GOOD STUFF GOES IN HERE.
YOU CLAMP THIS ON THUSLY, HOLD, AND SHAKE YOUR HEART OUT.
THEN IF YOU'RE SKILLED, YOU CAN JUST BREAK THE SEAL
AND STRAIN THE DRINK OUT THUSLY.
VERY EFFECTIVE SYSTEM AND, OF COURSE, IT'S A MULTI-TASKER.
YOU COULD DO SALAD DRESSING LIKE THAT IF YOU WANTED TO.
MOST OF US ARE STILL GOING TO NEED AN ACTUAL STRAINER THOUGH.
YOU'RE PROBABLY FAMILIAR WITH THIS ONE.
I PLAYED WITH IT WHEN I WAS A KID.
IT WAS IN MY PARENTS' BAR SET AND IT STILL APPEARS
IN JUST ABOUT EVERY BAR SET THAT, YOU KNOW,
YOU REGISTER FOR WHEN YOU GET MARRIED AND THAT SORT OF THING.
IT'S CALLED A HAWTHORNE STRAINER
AND THE PROBLEM IS THAT THE LITTLE THINGS
LIKE MINT LEAVES EASILY CATCH IN THE SPRING, IT'S NOT VERY EFFICIENT.
SO I LIKE WHAT'S CALLED A JULEP STRAINER.
THIS IS A JULEP STRAINER, IT LOOKS LIKE A VERY, VERY SMALL COLANDER
AND IT IS INDEED A MULTI-TASKER.
YOU COULD USE IT FOR STRAINING REALLY SMALL PORTIONS OF PASTA.
THAT'S IT, ALL OF THE THREE THINGS THAT YOU MUST HAVE.
♪♪
♪♪
WHEN MIXOLOGISTS CONCOCT A NEW COCKTAIL,
THEY OFTEN THINK IN TERMS OF BASES, MODIFIERS, AND ACCENTS.
THE GOAL IS TO CREATE A KIND OF CHORD,
THAT'S RIGHT, A HARMONIOUS CHORD.
THE FIRST NOTE, THE ROOT OF THE CHORD, IS PROVIDED BY THE BASE.
THE BASE IS USUALLY A SPIRIT, BOURBON, TEQUILA, ***, GIN, WHAT HAVE YOU.
SOMETIMES IT'S A WINE BUT WHATEVER IT IS,
IT'S THERE TO PROVIDE THE BASE OF THE CHORD, WE'LL SAY MIDDLE C.
NICE, IT'S A GOOD TONE, BUT ONE NOTE A CHORD DOES NOT MAKE.
FOR THAT WE REQUIRE A SECOND PLAYER TO SING HARMONY.
THAT IS USUALLY WHAT IS CALLED A MODIFIER OR A MIXER.
NOW THIS IS A GIGANTIC CATEGORY OF DEVICES HERE.
WE CAN HAVE A SELTZER, FORTIFIED WINES LIKE VERMOUTH,
JUICES, FLAVORED SYRUPS, COLAS, YOU NAME IT.
SOMETIMES A DRINK IS JUST A TWO-NOTE CHORD
AND IF IT IS, IT'S CALLED HIGHBALL.
FOR INSTANCE, SCOTCH AND SODA IS A HIGHBALL, TWO NOTES.
RUM AND COKE, TWO NOTES, GIN AND TONIC.
NO, ACTUALLY GIN AND TONIC IS THREE NOTES.
IT IS GIN, TONIC, AND AN ACCENT IN THE FORM
OF A LITTLE BIT OF LIME JUICE.
NOW ACCENTS, USING ACCENTS, IS WHERE A BARTENDER
CAN REALLY SHOW HIS OR HER STUFF.
THESE ARE GENERALLY SUBTLE AMOUNTS OF VERY POWERFUL INGREDIENTS.
CITRUS WOULD CERTAINLY BE A GOOD EXAMPLE,
AROMATIC BITTERS, COMPLEX FLAVORED, YOU KNOW,
LIQUEURS ALL PROVIDE... WELL, IN MANY CASES,
THEY'RE THE DEFINING CHARACTERISTIC OF A DRINK.
NOW SOMETIMES THERE ARE THREE-NOTE CHORDS,
SOMETIMES THERE ARE TWO, SOMETIMES THERE ARE MORE.
FOR INSTANCE, HERE'S WHAT A MARGARITA SOUNDS LIKE.
A SLOW GIN FIZZ, THAT'S PRETTY COOL.
SIDECAR, WOW!
THIS IS FUN BUT YOU KINDA GET THE POINT.
THE FEWER NOTES, THE MORE COMPLICATED THE DRINK, ODDLY ENOUGH.
FOR INSTANCE, IF YOU WERE TO TAKE ONE LITTLE OLIVE,
AN ACCENT, AND DROP IT INTO A CERTAIN PROPORTION
OF VERMOUTH, WHICH IS A MIXER AND GIN, A BASE,
YOU WOULD HAVE SOMETHING CALLED A MARTINI.
OF COURSE, BEING A MALE BORN IN THE '60s,
I CAN'T THINK MARTINI WITHOUT THINKING OF HIM.
GOOD EVENING, MR....
BOND, JAMES BOND.
WELL, MR. BOND, JAMES BOND, WHAT'LL YOU HAVE TO DRINK?
*** MARTINI, SHAKEN, NOT STIRRED.
OF COURSE.
STEP ONE WHEN MIXING ANY COCKTAIL THAT IS GOING
TO BE SERVED STRAIGHT UP, THAT IS, NOT ON THE ROCKS,
IS TO CHILL THIS GLASS.
NOTHING CAN SUCK THE LIFE OUT OF A COCKTAIL FASTER THAN A WARM GLASS.
NOW YOU CAN EITHER KEEP THESE STASHED IN YOUR FREEZER
OR YOU CAN JUST ADD A LITTLE ICE AND LET IT SIT
ON THE SIDE WHILE YOU DO YOUR MIXING.
NOW I KNOW THAT MR. BOND THERE REQUESTED ***,
BUT I REALLY DO BELIEVE THAT A REAL MARTINI IS ALWAYS BUILT UPON GIN.
NOW FOR YOU *** LOVERS OUT THERE
THAT SAY YOU DON'T LIKE GIN, CONSIDER THIS.
GIN IS *** WITH HERBS AND JUNIPER ADDED.
THEY'RE MADE FROM THE SAME GRAINS,
AT LEAST MOST OF THE TIME, AND VIA THE SAME PROCESSES.
SO GIVE THE REAL STUFF A TRY.
NOW WHEN MARTINI LOVERS FIGHT, AND THEY DO OCCASIONALLY FIGHT,
IT'S USUALLY ABOUT THE PROPORTIONS
OF THE MAIN INGREDIENTS, GIN AND VERMOUTH.
APPROXIMATELY 120 YEARS AGO WHEN THIS DRINK WAS INVENTED,
OR ABOUT 120 YEARS AGO, IT WASN'T UNUSUAL
TO SEE RECIPES CALL FOR TWO PARTS OF GIN
AND ONE PART OF A SWEET OR ITALIAN VERMOUTH.
THAT RENDERED A VERY, VERY SWEET DRINK.
THE PENDULUM HEADED THE OTHER WAY EVENTUALLY.
FOR INSTANCE, WINSTON CHURCHILL WAS KNOWN
TO REFER TO THE PERFECT MARTINI AS POURING A GLASSFUL
OF COLD GIN AND LOOKING AT A BOTTLE OF VERMOUTH.
I THINK THAT'S A WEE BIT ON THE DRY SIDE.
MY METHOD IS PRETTY DRY BUT NOT ANYWHERE NEAR THAT DRY.
THE ACTUAL AMOUNTS ARE TIED INTO THE METHOD ITSELF.
SO HERE'S HOW I LIKE TO DO IT.
TAKE THE BOTTOM PART OF YOUR BOSTON SHAKER OR ANY LARGE VESSEL.
IF YOU'RE MAKING A BUNCH OF THESE, IN FACT,
YOU WOULD BE USING A PITCHER OF SOME TYPE.
FILL THAT WITH, I DON'T KNOW, ABOUT A CUP OF ICE.
NOW GRAB YOUR MEASURING DEVICE AND POUR YOURSELF HALF A PONY,
THAT'S 1/2 OUNCE OF VERMOUTH.
I AM INDEED USING A FRENCH DRY VERMOUTH HERE.
THERE WE GO AND SLOSH.
NOW WHAT I'M TRYING TO DO HERE
IS BASICALLY COAT THE ICE CUBES WITH VERMOUTH.
NO REASON TO PUT ON THE LID, THERE'S NOT THAT MUCH IN THERE.
THERE, GRAB YOUR STRAINER AND POUR OUT
ANY OF THE VERMOUTH YOU CAN GET OUT.
THAT'S RIGHT, SEVERAL SECONDS OF VERMOUTH DOWN THE DRAIN.
WHATEVER STICKS TO THE ICE IS ALL THAT IS GOING TO GO INTO THE DRINK.
NOW FOR THE GIN.
WE WILL GO WITH 2 1/2 OUNCES OF GIN.
WE'RE LOOKING FOR A TOTAL DRINK VOLUME
OF ABOUT 3 OUNCES HERE.
SO THAT IS A PONY WHICH I HAVE HERE.
YOU DON'T HAVE TO FILL IT TO THE ABSOLUTE TOP.
THERE YOU GO, AND WE WILL ALSO ADD TO THAT
ONE JIGGER WHICH, OF COURSE, IS 1 1/2 OUNCES.
THERE WE GO, PERFECT.
NOW I KNOW THAT MR. BOND ASKED FOR HIS DRINK
TO BE SHAKEN BUT, YOU KNOW, WHEN IT COMES
TO CLEAR INGREDIENTS THAT ARE GONNA BE SERVED STRAIGHT UP
AND THAT MIX EASILY, I'D RATHER STIR.
IF IT WAS, YOU KNOW, FOGGY OR MURKY INGREDIENTS,
I'D PROBABLY GIVE THEM A SHAKE
OR IF THEY WERE INGREDIENTS THAT WERE HARD TO MIX TOGETHER,
I WOULD DEFINITELY SHAKE THEM.
THERE'S ANOTHER REASON I WANNA STIR INSTEAD OF SHAKING HERE.
SHAKING CHILLS A DRINK FAR, FAR COLDER THAN STIRRING.
GIN IS AN AROMATIC AND IT REALLY STARTS
TO LOSE SOME OF ITS AROMATIC QUALITIES ONCE IT DROPS BELOW 30.
SO I THINK THAT THIS IS DEFINITELY THE WAY TO GO.
NOW WE WILL DUMP OUR ICE, AND BEFORE WE POUR
THIS STUFF INTO THIS THING, WE WILL PLACE OUR OLIVE.
THAT WAY THE MARTINI ACTUALLY GETS TO BLEND A LITTLE BIT
WITH THE BRINE, AND THAT'S AN IMPORTANT STEP.
SO WE WILL ADD OUR STRAINER AND THERE WE GO.
IT SHOULD BE ABOUT 3 OUNCES.
WE DON'T WANT IT TO BE ALL THE WAY TO THE TOP
OR IT'LL BE TOO GOSH DARN HARD TO DRINK.
THERE WE GO, I'D SAY THAT LOOKS PRETTY GOOD.
LET'S SEE WHAT MR. BOND THINKS.
♪♪
♪♪
MR. BOND, ENJOY YOUR MARTINI, SIR.
I WILL.
NOW IF WE HAD SUBSTITUTED A BLACK OLIVE
FOR THE GREEN OLIVE WE'D HAVE A BUCKEYE.
IF WE HAD USED COCKTAIL ONIONS, WE'D HAVE A GIBSON.
A SHOT OF SCOTCH IN THERE WOULD TURN THAT INTO A SMOKY MARTINI.
A FEW DROPS OF THE BRINE FROM THE OLIVE JAR
WOULD GIVE US A DIRTY MARTINI.
I OCCASIONALLY LIKE TO SNEAK IN A FEW FLAKES OF SMOKED SEA SALT.
THAT GIVES ME A KIND OF DIRTY, SMOKY MARTINI.
HOW IS IT, SIR?
PERFECT, WHAT'S YOUR SECRET?
GIN.
YOU MUST BE JOKING.
I NEVER JOKE ABOUT MY WORK, 007.
WELL, A HEROIC DEPARTURE.
SPEAKING OF HEROES, I'M REMINDED OF FREDERICK HENRY,
HEMINGWAY'S HERO IN "A FAREWELL TO ARMS"
WHO SAYS OF DRINKING MARTINIS,
"I HAD NEVER TASTED ANYTHING SO COOL AND CLEAN, THEY MADE ME FEEL CIVILIZED."
I LIKE THAT.
OF COURSE, THINKING OF HEMINGWAY MAKES ME THINK OF CUBA
AND THINKING OF CUBA MAKES ME THINK OF RUM.
WHEN CHRISTOPHER COLUMBUS BROUGHT SUGARCANE TO HISPANIOLA
ON HIS SECOND TRIP TO THE NEW WORLD IN 1493,
THE GRASS DID VERY WELL INDEED.
SOON SUGAR REFINERIES WERE POPPING UP EVERYWHERE.
NOW SINCE THESE OPERATIONS WERE RELATIVELY INEFFICIENT,
THERE WAS PLENTY OF MOLASSES LEFT OVER
CONTAINING LOTS OF SUGAR, FERMENTABLE SUGAR.
IT DIDN'T TAKE LONG FOR SOMEONE TO FIGURE OUT
THAT BY INVITING THE RIGHT KIND OF YEAST TO THE PARTY,
A STRONG LIQUOR COULD BE PRODUCED FROM THIS MOLASSES WHICH LOCALS CALLED KILDA.
SO SUGARCANE BEGET RUM AND RUM BEGET THE INFAMOUS SLAVE TRIANGLE.
NO, IT DIDN'T, MOST OF THE MOLASSES
FROM THE WEST INDIES ENDED UP
IN RUM DISTILLERIES IN NEW ENGLAND.
OKAY, AFRICA TO WEST INDIES, WEST INDIES TO BOSTON,
THAT'S STILL A TRIANGLE.
BUT MOST OF THE AFRICAN SLAVES
WERE FORCED TO WORK ON PLANTATIONS IN THE SOUTH.
SO WHY WOULD THEY BE MAKING RUM IN NEW ENGLAND TO BUY SLAVES?
OKAY, SO MAYBE IT WAS A SLAVE POLYGON OR A PARALLELOGRAM.
I DON'T KNOW, IT WAS NASTY BUSINESS.
ANTHROPOLOGY LADY, WHAT ARE YOU DRINKING?
I'LL HAVE A DAIQUIRI, A REAL DAIQUIRI,
AND DON'T BRING ME ONE OF THOSE NEON SISSIFIED SLUSHIES EITHER.
ONE OF HEMINGWAY'S FAVORITES COMING RIGHT UP.
♪♪
LIKE THE MARTINI, A DAIQUIRI IS A THREE NOTE CHORD
THAT IS VERY EASY TO PLAY INCORRECTLY.
IT IS A DRINK SERVED STRAIGHT UP
SO YOU'RE GONNA WANNA CHILL EITHER A CHAMPAGNE FLUTE
OR A COCKTAIL GLASS BEFORE YOU GET TO MIXING.
RETRIEVE THE BOTTOM TO YOUR BOSTON SHAKER
ADD ABOUT A PINT OF ICE, AND START LAYING DOWN THE NOTES.
OUR FIRST NOTE WILL BE IN THE FORM OF RUM,
TWO OUNCES OF RUM, AND IF YOU WANNA BE A CLASSICIST,
YOU WILL GO WITH LIGHT RUM WHICH HAS NOT BEEN AGED.
IF YOU WANNA JAZZ UP YOUR CHORD A LITTLE BIT LIKE THAT,
YOU WILL GO WITH SLIGHTLY AGED GOLDEN RUM.
YOU WANT TO AVOID SPICED RUM OR DARK RUM
THAT TASTES LIKE THIS WHEN IT'S MIXED
WITH THE REST OF THE INGREDIENTS, YOU DON'T WANT THAT.
THE HEART OF THE DAIQUIRI LIES IN LIME JUICE.
YES, THAT IS CORRECT, THIS IS BAD.
PREPACKAGED, BOTTLED, FROZEN, CONCENTRATED LIME JUICE
WILL MAKE YOUR DAIQUIRI TASTE LIKE, I DON'T KNOW,
MARINADE OR SALAD DRESSING.
YOU MUST USE FRESH LIMES.
NOW I REALIZE THAT SQUEEZING A LIME
EVERY TIME YOU WANNA MAKE A DRINK IS A LITTLE BIT OF A PAIN.
SO AT THE BEGINNING OF YOUR EVENING,
SQUEEZE A COUPLE AND STRAIN THEM
INTO A SQUEEZE BOTTLE FOR EASY DISTRIBUTION.
WE JUST NEED 1 OUNCE OF THIS.
THAT'S A PONY AND JUST SQUEEZE THAT RIGHT IN THERE.
NOW LAST STEP IS WE NEED SOME SUGAR, A TEASPOON OF SUGAR.
YES, THIS IS ALSO A VERY BAD THING.
ANYBODY THAT'S EVER TRIED TO SWEETEN A GLASS OF ICED TEA
KNOWS THAT SUGAR IS NOT GOING TO DISSOLVE THOROUGHLY IN COLD LIQUIDS.
SO YOU ARE GOING TO USE 1/2 OUNCE, PONY, OF SYRUP.
IT'S CALLED SIMPLE FOR A LOT OF REASONS,
ESPECIALLY BECAUSE IT'S REALLY SIMPLE TO MAKE.
SIMPLY COMBINE 2 CUPS OF SUGAR WITH A CUP OF WATER.
BRING THEM TO A BOIL OVER HIGH HEAT, STIRRING OFTEN.
WHEN IT REACHES A BOIL, TURN DOWN THE HEAT TO A SIMMER
AND LET IT COOK FOR THREE TO FIVE MINUTES.
THIS PROCESS WILL LITERALLY BREAK APART
SOME OF THE SUCROSE MOLECULES
INTO THEIR COMPONENTS FRUCTOSE AND GLUCOSE.
THIS IS CALLED AN INVERT SUGAR.
IT WILL RESIST CRYSTALLIZATION AND IS ACTUALLY SWEETER THAN THE ORIGINAL SUGAR.
THE SYRUP GOES INTO OUR MIXTURE AND IT IS TIME TO SHAKE.
YES, I DO SHAKE A DAIQUIRI BECAUSE IT INVOLVES
INGREDIENTS THAT ARE BOTH CLOUDY AND VISCOUS.
NOW WHEN SHAKING, DON'T DO THIS.
NUMBER ONE, IT MAKES YOU LOOK LIKE A JERK.
NUMBER TWO, IT DOESN'T PROVIDE ENOUGH CONTACT
BETWEEN THE ROCKS AND THE LIQUID.
SHAKE SIDEWAYS LIKE *** POWELL DID IN "THE THIN MAN."
YEAH, YOU LOOK VERY COOL DOING THAT.
AFTER A FEW SHAKES, KINDA GIVE IT A SQUEEZE
TO BREAK THE VACUUM AND STRAIN THUSLY.
OH, HAVE TO GET RID OF THAT, OF COURSE.
THIS TIME, INSTEAD OF USING AN ACTUAL STRAINER,
I'LL JUST USE THE MIRACLE OF THE BOSTON SHAKER ITSELF.
PERFECT, NICE AND FROTHY, A LITTLE SMOKY AND CLOUDY AND PERFECT.
YOUR DAIQUIRI, MADAM.
VIVA LA REVOLUCION!
♪♪
YOU KNOW, SOME OF THE OLDEST COCKTAILS THERE IS
WAS BORN AT THE HANDS OF APOTHECARIES.
THEY USED TO GRIND UP HERBS AND SPICES
AND ROOTS AND WHATNOT AS MEDICINE.
THEY'D ADD A LITTLE BIT OF SWEET LIQUOR TO, YOU KNOW,
MAKE THE MEDICINE GO DOWN A LITTLE EASIER.
WELL, I DON'T KNOW IF MINT JULEPS WAS BORN THAT WAY,
BUT I DO KNOW THEY ARE GOOD FOR WHAT AILS YOU.
IF WHAT AILS YOU HAPPEN TO BE THE HOT OLD SUN
AND A THREE-PIECE SUIT IN THE MIDDLE OF SUMMERTIME,
COME ON IN THE HOUSE, WE'LL MAKE US UP SOME.
ALL RIGHT, HERE WE GO.
WHOO, GRACIOUS, BUT IT IS HOT OUT THERE.
NOW I GOTTA TELL YOU, WHEN SOUTHERN GENTLEMEN
COME TO FISTICUFFS ABOUT MAKING MINT JULEPS,
AND IT IS KNOWN TO HAPPEN, THEY'RE NOT ARGUING
ABOUT WHAT GOES IN ONE, LORD, EVERYBODY KNOWS THAT.
WHAT THEY'RE ARGUING ABOUT IS HOW YOU GO ABOUT PUTTING ONE TOGETHER.
THIS IS HOW I DO IT AND IF YOU DON'T LIKE IT,
YOU CAN WRITE YOUR CONGRESSMAN OR SOMETHIN'.
I KNOW I JUST DON'T CARE A LITTLE BIT.
ANYWAY, HERE WE GO, YOU'RE GONNA NEED A VESSEL.
THIS IS, MIND IT, A JULEP CUP FROM COLLEGE.
IT'S PRETTY BUT WE'RE NOT GONNA USE THAT TODAY.
WE WANT YOU FOLKS TO BE ABLE TO SEE.
SO WE'RE GONNA USE A PLAIN OLD-FASHIONED GLASS.
WE'RE GONNA START WITH A LITTLE BIT OF AGRICULTURAL PRODUCT.
WE'VE GOT TEN, NOT NINE OR ELEVEN,
BUT TEN JUST BEAUTIFUL LITTLE MINT LEAVES.
THEY'RE GONNA GO RIGHT IN THERE LIKE THAT.
THEN WE'RE GONNA ADD A LITTLE SUGAR ON TOP OF THAT.
I'M GONNA ADD 1 TEASPOON PLUS 1/2 TEASPOON OF FINE SUGAR.
THAT'S RIGHT, BUT NO, YOU DON'T BUY IT, YOU MAKE IT.
YOU JUST PUT SOME REGULAR OLD SUGAR
AND YOU BLEND AND HIT THE GO BUTTON
AND IN A COUPLE OF SECONDS, YOU GOT FINE SUGAR.
BY LORDY, I DON'T KNOW.
HERE WE GO, NOW WE DO NEED TO DO SOME MUDDLING.
I GOT MY MUDDLER RIGHT HERE, THIS HERE'S A MUDDLER.
IT LOOKS LIKE IF YOU WAS TO HAVE
LIKE A JUNIOR PYGMY BASEBALL TEAM,
THIS IS WHAT THEY'D USE FOR A BAT, IT'D BE BATTER UP!
ACTUALLY IT'S A VERY POWERFUL CULINARY MULTI-TASKER.
THIS IS HOW I USE IT.
YOU JUST START GRINDIN' THAT SUGAR RIGHT INTO THEM LEAVES.
NOW WHAT WE'RE DOIN' IS WE'RE USING THE ABRASIVE POWER
OF THIS SUGAR TO JUST CUT THAT MINT TO RIBBONS
AND RELEASE IT TO MINTY GOODNESS
SO THAT WE CAN, YOU KNOW, IMBIBE OF IT LATER.
ANYWAY, REMEMBER THIS, LACKLUSTER MUDDLING LEADS TO LACKLUSTER JULEPS.
DON'T LET THAT HAPPEN TO YOU, DO YOU HEAR ME?
I KNOW YOU DO, I KNOW YOU DO, ALL RIGHT, NOW THIS LOOKS GOOD.
NOW WHEN THE VIEW IN THE BOTTOM OF YOUR GLASS LOOKS LIKE THAT,
YOU KNOW THAT YOU'RE DONE MUDDLING.
NOW WE'RE GONNA LOOSEN THAT UP
WITH JUST A LITTLE SHOT FROM THE OLD SELTZER SIPHON.
THIS AIN'T NOTHING' BUT BRANCH WATER
ALL BUBBLED UP WITH ONE OF THESE FANCY CO2 THINGS.
IT'S A LOT TASTIER THAN CLUB SODA.
BESIDES, WITH CLUB SODA, YOU CAN'T DO ANYTHING LIKE THAT.
I'M SORRY, IT JUST WENT OFF HERE.
LET ME GET THAT OFF FOR YOU, THIS'LL JUST TAKE A MINUTE.
I'M SO SORRY ABOUT THAT, WELL, GOOD AS NEW.
I'LL BE SURE TO KEEP THE SAFETY ON THAT THING NEXT TIME.
COME ON, LET'S FINISH THIS DRINK NOW.
I'M JUST GONNA GIVE THIS A LITTLE SQUIRT OF THIS.
THERE, JUST ENOUGH TO LOOSEN THAT PASTE UP
AND GET OUR MUDDLER CLEANED OFF.
DON'T WANT A DIRTY MUDDLER HANGIN' AROUND THE KITCHEN, NOW DO YOU?
HERE WE GO WITH SOME ICE, WE'RE GONNA GO
ABOUT 3/4 UP TO THE TOP WITH GOOD, CLEAN, FLAVORFUL ICE.
NOW THE WHISKEY, BOURBON WHISKEY.
WE'RE GONNA GO WITH 2 1/2 OUNCES.
THAT'S ONE JIGGER PLUS ONE PONY.
PLB-LB-LB-B-B-B, THERE.
NOW WE'RE GONNA TOP THAT OFF
WITH ANOTHER BIT OF SQUIRTIN' FROM OUR SELTZER BOTTLE.
WE'LL GIVE IT JUST A COUPLE OF STIRS, THERE YOU GO,
AND THERE WE GOT OURSELVES A FINE MINT JULEP.
JUST A LITTLE BIT OF GARNISH, YOU KNOW,
OR NOT, DON'T MUCH MATTER.
ANYWAY, I'M GONNA GO BACK OUT ON THE PORCH AND ENJOY MY BEVERAGE.
WE'LL SEE YOU NEXT TIME ON, WHAT IS IT, "GOOD EATS."
THAT'S IT, THAT'S A FUNNY NAME.
Captioned by Scripps Networks, Inc.