This drink is zero proof but if that’s not your thing I can attest to the fact that this recipe works quite well with alcoholic amari as well. Big thanks to Jordan Hughes over at High Proof Preacher for shooting and editing this gorgeous video. To read the whole story of this drink, check out | Read More
One of those drinks I used to get a lot of orders for back in the 90s and early 2000s, I decided to take a second look at it for our menu of West Coast-inspired food and drink at Pacific Standard. Read the original post about the process here, or click to watch the video | Read More
Okay, so I grew up eating artichokes – my family lived not far from Castroville, California, and they were a regular part of dinner for me. So when we opened Pacific Standard in Portland, with a food menu that serves as a tribute to West Coast cooking, I knew I had to put a steamed, | Read More
David from Germany wrote to me about six months ago asking if there was a video demonstration of the “underhanded pour” I describe on page 190 of The Bar Book. Well, that right was right as I was deep in the process of opening my own bar, so naturally I let his email sit in | Read More
I love being pleasantly surprised by bar-related knowledge, and this is the most recent surprise I learned while doing a staff training last week here in Portland. Head bartender Jared Miller shocked me by telling me that he cuts his citrus peels with one of the cheese slicers they use at the wine bar he | Read More
Half Full over at The Daily Beast an Bulleit Bourbon were kind enough to let me do this quick video at home about one of our most popular drinks at the bar, the Bourbon Renewal.
Okay, so as a follow-up to the last video I posted, I wanted to show you how we use the Blichmann BeerGun at my bars to bottle our ginger beer and our two bottled cocktails that are on the menu at all times. I also love using this technique at home (yes, I’m a dork | Read More
Now that I”m enjoying making these little instructional videos, here’s the first part of two where I show you how to carbonate cocktails (or anything, really) with a keg.
Okay, so the title might make this seem super elementary, but I’ve got to say that after traveling the world and watching bartenders – especially those in cocktail competitions – dispense a foamy soda that quickly turns flat, I thought I would post a quick video showing you how to solve that problem. It’s a | Read More
This was a super fun project I shot in Chicago with my good friends at Heaven Hill/Elijah Craig. The Old Fashioned is one of my favorite drinks to make and drink, and I think our Old Fashioned at Clyde Common is the best you’re going to find anywhere. Check out the video below and learn | Read More
This year I was honored (and quite shocked, really) to be invited to speak at the P(our) Symposium in London. I spoke about my experience being behind the bar for the past 23 years, and in addition to the usual myth-busting and casual outrage, I decided to get very personal on this one. Also, I | Read More
I love the herb syrup technique we did for The Bar Book. It just makes the brightest, freshest, most vibrant mint (or any other herb)syrup you’ve ever had. In this collaboration between the book and Tanqueray, I show you how to make a mint syrup and then whip up a little Southside Fizz with Tanqueray | Read More
For my first-ever appearance on late-night television, I got to show Seth Meyers how to make that classic Portland cocktail, the Spanish Coffee. It was pretty terrifying to be up making cocktails in front of so many people, but I really enjoyed it. Thanks for having me on, guys!
Let’s face it, most cocktail videos are all the same. The host stands behind a counter and drones on about ingredients and quantities. It’s not a lot of fun. So I thought I’d do my best to try to (sorry, there’s no other way to say this) … shake things up a bit. Cheers. Enjoy.
This is a shoot I did for Tanqueray in conjunction with The Bar Book. It’s a quick demonstration of how to make the Raspberry Syrup we did in the book, and then turn that into a delicious Clover Club using Tanqueray Ten.