Episode 6 - The Old Fashioned


  • 1 sugar cube

  • 3 or 4 drops aromatic bitters

  • 2 or 3 drops orange bitters (optional)

  • Water

  • 2 oz rye whiskey

  • Orange twist

Place sugar cube in an old fashioned or rocks glass. Add bitters and enough water to moisten cube, then crush with a bar spoon or muddler. Add whiskey, stir to combine, and finish with an orange twist and a large ice cube.

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Interesting fact:

When the word “cocktail” was originally coined, it didn’t mean a category of drinks, but was actually referring to a specific mixed drink that we know today as the Old Fashioned.

The recipe first appeared in print in The Balance and Columbian Repository in Hudson, New York in 1806.

“Cock-tail is a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters—it is vulgarly called bittered sling, and is supposed to be an excellent electioneering potion, in as much as it renders the heart stout and bold, at the same time that it fuddles the head. It is said, also to be of great use to a democratic candidate: because a person, having swallowed a glass of it, is ready to swallow any thing else.”


Episode 5 - Blue Hawaiian


  • 1 1/2 oz White rum

  • 1 oz Blue Curacao Liqueur

  • 1 1/2 oz Cream of coconut

  • 2 oz Pineapple juice

  • 1/4 oz Lime juice

    Combine ingredients in the carafe of a high powered blender. Blend on high until ice is completely crushed and drink is smooth and creamy. Serve in a hurricane glass with a straw. Garnish with fresh pineapple, maraschino cherries, and a cocktail umbrella if desired.

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Episode 4 - Classic Mint Julep


  • 8 Fresh mint leaves, plus a sprig for garnish

  • 1/4 oz simple syrup (or more to taste)

  • 2 1/2 oz Kentucky Bourbon

  • finely crushed ice to fill glass, plus more ice for chilling

Muddle mint leaves with simple syrup in a mixing glass or cocktail shaker. Add bourbon and plenty of ice. Stir until well chilled and strain into a julep cup or rocks glass filled to the top with finely crushed ice. Top off with a mound of ice over the top off the glass & garnish with a sprig of fresh mint.

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Episode 3 • Sangaree


  • 1 ounce Port Wine

  • 1 ounce Applejack (apple brandy)

  • 1 ounce Dark Rum

  • 1/2 ounce maple syrup

  • 2 dashes Angostura bitters

  • Apple slices for garnish

  • Nutmeg for garnish (freshly grated if possible)

Add Port wine, Applejack, Dark Rum, Maple syrup, & bitters to a mixing glass with plenty of ice. Stir well until chilled. Strain into a chilled coupe glass. Garnish with fanned apple slices speared with a toothpick, along with a generous sprinkle of nutmeg. Link to recipe.

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Episode 2 • Bird of Paradise Fizz


  • 3 ounces dry gin

  • 1½ ounces lime juice

  • 1 ounce heavy cream

  • 3 teaspoons raspberry syrup

  • 1 tablespoon egg white

  • 3 dashes orange flower water

  • 1 ounce club soda (more if desired)

  • Raspberries for garnish

In a cocktail shaker, combine gin, lime, cream, raspberry syrup, egg white, and orange flower water with plenty of crushed ice. Shake well, and pour unstrained into a tall glass, leaving some room at the top. Top with soda and stir. Garnish, and serve with a straw. Link to recipe.

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Episode 1 • Sherry Cobbler


  • 2 orange wheels (1 for garnish)

  • 2 lemon wheels (1 for garnish)

  • 2 teaspoons superfine sugar, or 1/2 oz simple syrup

  • 3 ounces dry Sherry (amontillado or mazanilla) 

  • Mint sprig and raspberries for garnish

Muddle 1 orange wheel, 1 lemon wheel, and sugar or simple syrup in a pint glass. Add Sherry and pour into a cocktail shaker filled with ice. Cover; shake vigorously until outside is frosty, about 30 seconds.

Strain into a collins or highball glass filled with crushed ice. Add more crushed ice, packing into glass and mounding above rim. Garnish with mint, raspberry, orange wheel, and lemon wheel. Drink with a straw. 

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