0:00
Hey, I'm Jocelyn and this is my friend Sandra and today for our Friday cocktail we're going to make a seal bock or rather Sandra's going to make it and I'm going to marvel at it because this is an interesting array of ingredients right here
0:15
We've got two different kinds of bitters, Agnostra and Peychaud's, Cointreau, which is an orange liqueur, and we have bourbon and champagne
0:25
And an orange twist on top of it all. So I'm interested. You've peaked it
0:29
Like, tell me all about this. I will tell you first that this might, it's neck and neck with the French 75 for me, for best cocktail
0:38
One of your favorites. Absolutely. Chances are I'm going to like this a lot better than I like the French 75 because bourbon
0:44
Because bourbon. Because bourbon. We are on the same page with the bourbon
0:49
And also she okay. So yeah. My two favorite things in one cocktail
0:53
You cannot go wrong. So I have here a shaker full of ice You can use a mixing glass because I not actually going to shake this So I just going to set that right up Oops It is a good idea to invest in a little measure for drinks and things
1:08
When you buy a bar set, it's usually included. But if you don't have one, it's kind of important to not just eyeball everything
1:15
Right. At least until you get used to things. And this is an unusual one. This was a gift. I've had it for many years
1:20
The more typical type that you see are the conical shaped ones
1:24
Sometimes it's a double with a two on the top and one on the bottom. So in any case, we are going to just fill this half way to the one ounce mark
1:34
One ounce. Fervin. Great. I love the tipping. I want to find one of these
1:39
I've looked. They're nearly impossible to find now. So if you find one, go ahead, check me one
1:47
We're going to put in a half an ounce of contra. I going to stir it in I going to put in four dashes Peychaud bitters
2:05
These are both bitters. They are distinctly different. Very, very different. And Peychaud's is red, red
2:13
Agnostera is... It's orangey, brownish kind of. Yeah, rust. That's a very good description of it
2:21
One, two, three. So four Pachauds, three of Agnostra. And that makes sense because Agnostra is like a lot stronger
2:31
It's a pretty spicy. And you notice literally drops. These don't take a lot to make a big impact
2:40
All right. That's good. And we're going to string this. Oh, it's a beautiful color
2:50
The Pachauds made it just a little pink. That's pretty awesome for me
2:55
Yeah I like it I want to top it with some bubbly wine Sandra do you think that you could make this in a flute or like a wine glass if you don have a coupe Oh absolutely
3:05
There's no particular reason. It's a cocktail. I use Tintor a cocktail glass
3:11
A coupe is a version of a cocktail glass. You can certainly make this in a flute, no problem
3:16
Lovely. I'm excited. Definitely orangey. Okay, that's really refreshing
3:29
Like the bright citrus taste with the depth of this is just nice
3:35
And I love the bitters. I love bitters anyways. That's a really good drink
3:39
It's a really great drink. And I love the fact that a lot of people don't like to drink bourbon in the summer
3:43
They find it's like heavy and too warm. And this really will cool it down
3:48
It's a good way to drink the bourbon in the summer. That's right. That's right. Awesome. I love it
3:52
Thank you for showing us. Absolutely. My pleasure. All right. Well, that's it for our Friday cocktail
3:57
We'll see you next week. Cheers. Bye
