Called a Feigtini.
We're gonna start with gin.
We put in three ounces per drink.
So, here, I'm gonna put in...
(liquid ripples)
How long did the book take you to put together?
'Cause it's a big book.
It's 125 classic and originals.
Yeah, well, it was my quarantine kind of project.
Oh, your project.
'Cause I did a show for Instagram,
every day on Instagram for 100 days in a row
where we raised money for first responders.
Awesome.
And made cocktails and had a lot fun.
(audience claps) There you go.
Had a good time. Yes, had a really good time.
Do you still do it,
or are you too busy making movies again?
I'm making movies again, yeah,
but I try and do it when I can.
So now, into the Feigtini, now, goes one ounce of sake.
That's right. Oh!
Ooh, sake it to ya. It seems crazy, doesn't it?
It's like a Saketini, kind of.
It's got that whole vibe going on.
There we go.
And now the next thing we'll put in is a little Cointreau,
which I- I love Cointreau.
Orange-flavored liqueur. A little bit of orange,
yes, and John always puts orange bitters into our martinis.
Yes, honey?
And when I make her a,
I call it a Pre-Prohibition Martini,
it's three shots of gin and one shot of dry vermouth,
and then orange bitters.
Stir, stir, stir.
And she likes olives, but- But that's good.
That's like a wetter martini,
you would consider that to be.
Okay, and into this, well, talking about orange bitters,
we'll put one in,
one dash for each.
Dash per drink, right?
There you go, and now we're gonna put some ice in here.
You need some chill glasses? Honey, get the glasses.
I do need them, yes.
Don't you have glasses chilling?
Is that one?
Oh, thank you, thank you, you guys.
Chilled.
And one of the the biggest things you want to do is,
with any cocktail, is chill the glasses.
Always!
Absolutely.
Yes, because you don't want to put
a cold drink into a hot glass, as I like to say.
So here we go, and now we're gonna take this
in our Parisian shaker.
And now here's-
Look how fabulous he looks doing this!
Come on! (audience cheers)
Hi, everyone!
Come on!
He's the drunk funcle!
Yeah, exactly.
Now, here's the thing, most bartenders, you see 'em,
and they just shake it like they're trying to kill something
inside of the shaker.
Right, right, right.
You don't need to do that.
You're supposed to, what you want to do is,
like, let the liquid-
Parisian smooth, baby.
Hit the four corners, be cool.
(ice rattles)
Hit the four corners.
(crowd cheers) Right?
Put on a little music, that's right.
Every recipe in there comes
with a song to play with it, too,
'cause I think you need to play music
while you're making drinks. I love that!
It's a song list, too.
A playlist, you guys!
You know, the music's important to get the crowd going.
(audience cheers) Yes.
Yeah, very much so.
Now what, I hear that you have a little trick you do
to also get the crowd,
it starts to lull a little bit
and you want to get people a little... (snaps fingers)
Yeah, well, a cocktail party, it's all about interacting.
It's not about having music overtake,
it's about conversation.
But sometimes things flag and people get bored,
or just get quiet,
so a trick that my friend Tania Idle does
at all her parties,
she brings out fake mustaches.
Oh, I... (laughs)
And you put on fake mustaches,
much like this, so here we go.
Would you like to-
I would love to partake. Kick this party up a notch?
I don't really need one, as you can see.
(laughs) Oh, yeah.
Oh, John's a bit lost in the-
But it's even better if you put a fake mustache
on over your real mustache,
'cause then you're doubling up.
There we go.
(audience cheers)
Ooh-la-la.
Mine's stuck. (Paul laughs)
Now, let's pour some Saketinis, here.
All right, I mean, what am I talking about?
Feigtinis, that's right.
I was gonna say, baby, you name, it's-
I know.
At least take credit for the name!
I cut myself out of the movie.
You can't do that!
No way.
This is so weird.
I'm used to pouring right now and I'm not.
(laughs) I know, well, I'm doing a terrible job of it,
as you can see, so there we go.
Those look perfect. They look perfect.
Now one more thing we gotta put in
is just a little garnish.
(Rachael rolls tongue)
A little orange peel, there we go.
Oh look, it's healthy.
That's right!
Vitamin C.
You'll never get scurvy, if you have this.
(audience cheers)
Cheers.
Cheers to you all.
(audience cheers)
Oh, that's- Oh, my God!
It's fabulous. Oh, I'll drink to that.
Thank you.
That is absolutely fabulous.
So is the feeling of a mustache.
(Paul laughs) (audience cheers)
Well, I have to say,
I have to remind everybody to be polite
and always pay it forward when people are gift givers.
You might have reason to celebrate tonight when you go home
because everybody gets a copy.
(audience cheers)
(chimes jingle)