Okay so now we get to the cocktail that you guys have inspired. we asked for your help
and you're gonna receive a rad cocktail. So come over here. Excuse me. She's not to hard
on the eyes, okay so Rich is gonna be working this one. Emily has asked for a cocktail
that sums up Autumn as she loves that time of year. And then Clockworks says,
again he has asked for something Autumnal.
I'm seeing a theme going here.
And then Adele's asked for a cocktail with Port and Cognac because she loves the combination.
Me too, I love that combination, I think it's brilliant and you know what is brilliant about
that combination?
What?
It's very Autumnal, so that's what we're doing. We're basically pairing Cognac and Port and
we're gonna add a little bit of rich berry liquor. Kind of similar, it kind of reminds
me of the end of Summer beginning of Fall, Autumn. And we're gonna be adding a little
bit of sugar to sweeten that, maybe a bit of cherries as well and adding some mint to it
Now the mint and sugar and Cognac is a drink known as a Stinger.
A Stinger?
A Stinger. it's great for the end of your dinner, the end of an evening, the end of a show.
So what we've got in here is two heaped teaspoons of caster sugar. We're gonna add the Port
to this, nice ruby Port is good, something with a lot of flavour, something rich.
Port's, Port's come in all sorts of . You get Muscatel's, you get kinda White Port's.
Tawny's. A Tawny would be a good alternative to this and we're adding 40 ml's into each
drink so that's 80 ml's. And then we're gonna fortify that with a little bit of Cognac.
Roughly the same -
Fortify it with Cognac.
Fortify it yeah, as you say Port and Cognac is a wonderful combination.
Good word usage bro dog.
Thank you.
Okay how much of this stuff?
We're gonna add 30 ml's per drink so that's 60 ml's in total.
60 ml's of a Cognac.
We're gonna be shaking this and putting it in a chilled coupette by the way. Always make
sure your glassware's nice and cold.
That's not a wine glass? What's a coupette?
Coupette, it's an old word, it's another fancy word for a champagne saucer.
This is why you're 2008 bartender of the year right?
Old school, man. Old School. That's six, who's keeping a count of this. Then this is Cassis
which is obviously a blackcurrant liqueur from France traditionally, we're gonna add
a little spoon of that and that's gonna add this real nice, deep rich kinda bite to the
whole thing.
Nice.
Gotta make sure we stir it up as well.
Deep purple dude. Okay, but you gotta dissolve all that sugar right?
Exactly, let me just give it a quick stir. Shouldn't take too long.
I'm not trying to tell you what to do, I know you know what you're doing. You're Gandalf & Saruman
I mentioned we're gonna add a little bit of cherry too.
Okay
On top of the Cassis this lovely bit of cherry liqueur, these are sort of marinated cherries,
sort of maraschino kinda variety and were gonna add just a little splash of this cherry
Wahey! Cherry juice to our shirt.
Good thing you're wearing a dark shirt.
Exactly. Sorry buddy, amazing shirt.
Thank you, man.
Vintage store in Toronto. It came with a bit of a ring around the collar which I didn't
notice when I saw it, I just saw the ruffles. It's not my ring, alright.
Right, we're gonna add just that little splash of mint, those few sprigs of mint. About three
or four per drink.
Okay, this is smelling phenomenal. But then mint always smells great.
Again as much ice as we possibly can.
You're always saying that whenever we're making drinks, it's like as much ice as you can get
in that tumbler.
It's really important, the more ice you have the colder your drink gets and therefore the
less it dilutes.
Just make sure that's sealed properly.
Are we ready for the shaker face.
(Cheering) (Applause)
I'm getting you shaking tomorrow. You're gonna be doing this tomorrow.
I'm gonna embarrass you so much.
It makes everything become one. That's what the Spice Girls said, that's when two become
one and you put about six things in there. I just wanted to get a Spice Girls reference
into this thing.
2008 Bartender of the year.
I make that seven references now, I'm getting really embarrassed.
So we have, yeah we're just gonna fine strain it. We wanna get rid of those pieces of mint.
Look at that colour, isn't that lovely?
There we go that's a lovely little, lovely colour, wonderful sort of froth to it.
Okay now what is this drink called? 'Cos you know we've had the inspiration from you guys
out there, do you have a name for it?
Yeah, we called it a Spitalfields Stinger. it's a Stinger.
So you said the Stinger, Spitalfields Stinger. Why Spitalfields? Because it's London?
Spitalfields is just over there.
Hi Spitalfields.
Literally just there.
So we're just gonna spank a mint leaf ever so slightly over the top.
Spank the mint. Bad mint.
Bad mint.
Naughty mint. And that's it. That is a Spitalfields Stinger.
Okay.
I'm keen, are you?
Dude I'm really keen. Here we go, thank you very much Rich. Round of applause for Rich.
(Applause)
Oh my gosh. That is insane.
I can drink that all year.