Welcome Friends welcome back to the
kitchen welcome back to cocktails after
dark we're going to do a cocktail out of
the cafe Royal cocktail book published
in 1937.
um we're going to do a cocktail called
one exciting night and I'm supposed to
frost the edge with sugar so I'm going
to rim it with some lemon and we'll
run the glass and sugar
and so this is a gin and vermouth drink
with a little bit of orange juice so
first goes in orange juice calls for one
dash of orange juice
um
not much orange juice at all then we go
in with the I'm just going to start with
the vermouth but I'm going to actually
start
with the Gin so that I can rinse out the
[ __ ] and only have to use one so this
one is going to get angava Gin which is
made with Botanicals from Canada's North
then we go in with red sweet vermouth
all equal parts
and white dry French vermouth
again all equal parts
and then for this one I'm going to use
Dylan's dry gin this is a rye based gin
and the bottle is
oh almost empty maybe one more cocktail
and then the same thing
vermouth
and vermouth
and of course ice and Shake one
at a time
[Music]
hey Jules hey Glenn hey friends oh sugar
rim yes
well the cocktail is called one exciting
night
oh and we've all had one of those yes at
least one in our lives so if not many
um
squeeze of lemon peel on top
excited about the Agave yeah so it's
something like that it's on Gaba and and
the Dillons
both vermouths and a dash of orange
juice
a dash a dash of orange juice
I don't I don't know what a dash is
gonna bring but let's let's find it just
just enough to keep it out of Martini
territory
[Music]
it's got an interesting flavor to it I
can't quite yeah
oh
again two different Gins two completely
different flavors for me
I like that one the Ungava yeah when
this particular mix I like the angaba
it's an interesting it is it is not a um
I wouldn't describe it as a light
refreshing no cocktail
no I also wouldn't describe it as being
you know
I mean it's but I like the flavor yeah
yeah it's not a it's not a it's not a
whiskey cocktail or or a brandy cocktail
which is it's heavier and earthier this
is but this isn't still isn't light and
refreshing
um it is a thinking cocktail
sure uh
I like it though yeah
it's a bit of a weird one and it's not I
mean so I I made a crack so there's two
things I want to say I made a crack
about it's just enough orange juice that
it's not a martini and in a lot of these
cocktail books from the 1930s this one
you know I can open to the page
um they have a martini that is
essentially this formulation
of the dash of orange juice same same
ratio of like one same ratio same ratio
no orange juice
um
and for the glassware it says to serve
it in a port wine glass
I don't know that that's terribly
necessary I mean this this is a this is
a wine glass shape it's smaller port
wine glass is supposed to be smaller
apparently
but it is essentially just a
plain version of the Nick and Nora
glasses that we use just a slightly
different shape on the bowl
use what you've got don't worry too much
about your glassware I don't think it's
that I
you know maybe have one type for each
you know for the most part about the
presentation right yeah and in this time
period most cocktails were served up
all you've got are juice glasses then
use the juice glasses don't worry about
it mugs and teacups yeah
so on that note one exciting night
um it could be an exciting night
this could be part of an exciting night
it's true thanks for stopping by see you
again soon