He’s such a fixture in bars these days: the Whiskey Alpha. He wants to tell you all about how you’re ordering drinks (and drinking them) the wrong way. But I’m here to tell you that he’s full of shit. Thank you to Stoli for giving me the platform to help shut this guy down.
In this fun video I did as a collaboration between The Bar Book and Tanqueray, I show you how to make your own orange bitters at home, and then make a nice little Tanqueray Ten Martini with them. Such a fun series to shoot!
Guys: stop being so uncomfortable in your own skin when you’re ordering a drink that you make everyone else around you suffer as well. You can order a glass of rosé, it’s fine. But please don’t call it bro-sé.
A true Grasshopper is a close cousin to a true Brandy Alexander. They are both comprised of equals parts creme de cacao, cream, and one other ingredient. In the case of the Brandy Alexander, that third ingredient is brandy. In the case of the Grasshopper, it’s green creme de menthe. Our version at Pepe Le | Read More
This was such a fun project, getting to work with Dewar’s scotch and Playboy Magazine on this super-professional video shoot at Butchers and Barbers in Los Angeles. I got to talk about how to experience scotch without all the B.S. you typically get from so-called experts.
This was a fun one. Comedians Sean Patton and Jay Larson hosted Esquire TV’s Best Bars in America, and I got to make them drinks at both of our bars. This is the Pepe Le Moko segment, and it was a lot of fun getting to banter with these two across the bar.
For years before I ever got into this whole cocktail thing, I worked in the sort of places that served beer and shots, had jukeboxes and ashtrays, sported video poker machines,and usually involved kicking a few people out over the course of every night. I have, like any bartender who’s done this sort of work, | Read More
I learned about oleo saccharum the same way most of us did: from David Wondrich’s fantastic book Punch: The Delights (and Dangers) of the Flowing Bowl. But after so many years of making the stuff every morning for the bar, I had to find a simpler way to make it. Mission accomplished.
The White Lady is still one of my very favorite classic cocktails of all time. In this collaboration I did with Tanqueray, I show you how to make the infused Cointreau from The Bar Book, and then use that in a Tanqueray Ten White Lady. It’s perfection.
I’ve never kept my love of Wisconsin’s drinking culture a closely-guarded secret. In this video I show you how to make my version of one of the most iconic Wisconsin cocktails, the Brandy Old Fashioned.
I’m not a huge beer cocktail guy, but there is one drink I’ll never say no to in the summer: the Shandy. I learned about this drink in France in the 80s, and it’s been in my repertoire at home ever since. The French call it “Bière Panaché” and I think that sums it up: | Read More
One of my favorite drinking and puking stories comes from my dad. This is the story of how I first became fascinated with cocktail culture of the 1970s and 80s, and how a classic Alexander Cocktail should be prepared.
The French 75 always seemed weird to me, mainly because of the glass you typically see it served in. A had an epiphany one day while browsing some old cocktail books and the rest, you might say, is history. Watch this to see what the French 75 really is, and why it’s so much better | Read More
I love Egg Nog. Like, I really love it. And it shows: our Egg Nog at Clyde Common is pretty fantastic, if I do say so myself. My preparation technique is a little unorthodox, but it does make the creamiest, smoothest Nog you’ve ever had. Give the technique, and our delicious tequila and sherry combination, | Read More
And I quote myself: “I make the best Amaretto Sour in the world”. Check out this fun video I made with Small Screen Network to see why it’s so damn good.