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To make this classic Affinity cocktail recipe—adapted from San Francisco bartender Erik Ellestad—you shake Scotch whisky and ice with equal parts of sweet and dry vermouth and a couple of drops of angostura bitters.
Adapted from Erik Ellestad
1Shake the Scotch, vermouths, and bitters with ice; then strain over ice into a chilled cocktail glass.
2Squeeze the lemon twist over the glass to release the oils, then drop it in the glass.
A warm baked apple aroma and flavor treat the palate when taking a sip of the Treacle. With wonderful notes of cinnamon the Treacle is the perfect cocktail to show off a delicious spiced rum like Sailor Jerry Spiced Rum.
Regulars come in to your bar for various reasons: Their friends and colleagues go there. They enjoy the ambience. Maybe they really like you and the other bartenders behind the bar. More than likely, they have a cocktail they really enjoy every time they sit at the bar. Serving that cocktail and the others on the menu consistently is key to keeping your best patrons coming back again and again and is really quite simple. Proper measuring using a jigger is paramount to creating consistency behind the bar.
Choosing the right mixing technique for making a cocktail is straightforward. In the case of the Daiquiri, it is shaken because it contains the juice of a lime. Charlotte demonstrates how to make a classic Daiquiri cocktail as well as how to properly shake a cocktail.
Jeffrey’s dad had a bad experience with the Brandy Alexander back in the '70s. Could the cause be related to the ice cream used as an ingredient or the fact that they used a blender to mix up batches? Perhaps it was that they drank three full blenders of the rich concoction? We will never know. What we do know, is that the Alexander is a type of drink in which any base spirit, arguably, can be used. Originally, it was made with gin as opposed to today’s more popular variation containing brandy. In this episode, Jeffrey makes a Gin Alexander that his dad will never drink but would be proud of.