Welcome back, you know there are a lot
of important dates on the calendar.
Let's see my kids birthday,
my wedding anniversary and of
course World cocktail day.
And so we asked, Sander Rob,
owner of the Seattle Bartending Company
and bar manager at the Tin Table to
stop by and celebrate with us. Thank
you for coming down here.
Thank you for having me.
We are excited and you are gonna
make us some very unique cocktails
to choose from. Let's get started
alright, we're gonna just
blast through time here.
OK so we're gonna start with one of
my favorite cocktails of all times.
We just called the bees knees also
means it's the best stuff I'm using.
Actually a gin that already has
a little bit of honey in it. OK,
it's gonna work perfectly with this cocktail.
This cocktail is from the 1920s from Paris.
Ohh so we're gonna go around
the world here today.
We're gonna start with 2
ounces of this fantastic gin.
OK gonna pour it right.
Looks very like a very nice gin and it
smells just a little bit like honey like.
Ohh that smells and so much
June. Oh I love that OK
juniper honey so the bees
knees it's a classic.
It's beautiful, it's three ingredients
and there's so much beauty in three
ingredient cocktails you don't need more.
You just need three ingredients
to make a delicious beverage.
So we got it's good to know gin.
OK, we got honey simple syrup,
so I just like have you have to cut
the honey a little bit with water?
Because it's too thick.
Otherwise it's too thick.
You know you've done cocktails
before killer too with some tonic.
OK, so and then we have lemon juice, OK?
So my my specs for this
cocktail are two ounces of gin,
3/4 ounce of lemon juice and then
about 1/2 ounce of honey syrup because
I like things a little bit drier.
Maybe it's the European and me who knows.
I think right?
It's also good to just.
It's almost like half a lemon right there.
Yeah, exactly all the vitamin C you
could ask for vitamin C. Alright, I'm
gonna do a nice heart shake on
this we're gonna try to make 3
cocktails here so we're gonna go.
He said that I couldn't take it
because I was at that skill 16 years,
ladies and gentlemen. Of perfecting
this glass, please yes Sir,
you are team work makes the dream work.
Alright. So I'm using a
cobbler shaker for this one,
cause it I don't have to double strain
it and it's gonna work perfect for
this particular style of the toddler.
Yeah, or three piece.
Very very common in Japanese bartending,
not so much here in the state side.
And of course a garnish to
attract the bees of course.
Oh this is so pretty. It smells good,
refreshing, beautiful,
complex, all you can ask for.
That tastes delightful.
That could be trouble.
Alright, so we're gonna move back in time
now we're gonna go to the original cocktail,
which is the old fashioned.
Yes, the old fashioned and the world's
word cocktail are actually synonymous.
Are they because the libation that
was dubbed cocktail is a libation that
consists of your favorite spirit?
OK, usually model, sugar cube and bitters.
So as time progressed,
other cocktails emerged and drinks
and they had different names.
People kept asking for the old fashioned.
Cocktail so so that it became this
exactly so the old fashioned and
cocktail are little bit of the same
thing because the cocktail is this OK?
But over time things change.
This is how it is.
And now we know we call everything.
That's a mixed string.
The bees needs a cocktail, the cocktail menu.
Everything is a cocktail so it's fascinating.
I love a little bit of history with this too,
so I'm using.
The barrel aged gin,
which acts a lot like an age spirit does.
I'm using a little bit of simple syrup.
You can use honey.
You can use the marrara.
There's a lot of different things you
can use and I'm using Tiki bitters
which have a lot of more spice forward.
You have a lot of orange,
so they work really well with
the juniper Ness of the gin.
And what is this glass that we're mixing?
So there's just a mixing glass.
OK, I love that.
Just a mixing glass,
a mixing glass really what it is.
So and I have one that I have
one of those rocks glasses.
Please look at that. Love it.
See you have to use two hands.
Alright ohh this is fascinating.
Ohh we gotta
have a big ice cube for this.
Hmm skills alright and we're
gonna strain this right in here.
The beautiful strainer.
OK, here we are. Well, no, not yet.
Not yet, not yet. Always a garnish.
Can't go without a garnish
OK, and so and and the the orange
peel is huge and then the orange
cherries, the Italian here.
The cherries and like to kind of
prop them on the side here. Love
that have you don't fall in the sink you
can just have your slips still so good.
OK, that is good and I
don't like an old fashion
that is the must be the gin alright
the get the next bidder and I'm gonna
keep right here we're gonna now
come to the prison 1980s where they
express some martini was invented.
It was originally called vodka Espresso,
OK, and once again there are term.
Martini is something.
Martini is a very particular cocktail.
It has to have gin and vermouth.
OK, anything else. But once again,
over time it just happened that not
gonna became became king and everything.
OK, that came into V shaped
glass became a martini so once
again it's one of those things.
It's hard to fight it so I'm like OK if you
wanna call it espresso martini go ahead.
OK, alright,
so I'm doing an ounce and a half of vodka.
OK, three quarter ounce of coffee liqueur.
OK, I use Baghetti,
which is it's fantastic Italian only cure.
I have beautiful espresso that I
just drew a little while back.
I made that yourself I sure
did and I'm gonna do.
Yes, just about a three quarter
ounce of espresso as well.
Alright,
and I'm just gonna do a dash of
simple syrup just to kind of round
it up and do a little bit sweetness.
OK, we only have about 30 seconds left.
Ohh I got this,
but
I can't believe how quickly
you've made everything here and
how delicious and I like it.
Everything I know we used a
little vodka at this time,
but the other two gin drinks.
Wow. You see, look at this.
Alright, and final glass
gonna get the final glass. Please what
a way to celebrate World Cocktail Day
and I have to say not only are we
trying new cocktails for the holiday,
but we are learning the history too.
Which I'm so grateful to
you for sharing all this.
I feel like I've learned a lot today.
Probably won't remember it though.
If I keep drinking these cocktails.
Yeah, that's the idea. They're so
delicious about cheers. Cheers.
You can have the rest of my cheers.
Oh my gosh, that's good.
Oh that's good.
Hmm alright thank you so much.
My pleasure. Thank you.
Don't worry, you know to
write all that down.
Sonder is sharing all
these recipes with us.
Just find him on our website.