0:00
Hey, I'm Jocelyn, and this is my friend Sandra, and today we're going to make for you one of my very favorite cocktails
0:06
This is an oldie but a goodie. This cocktail was developed in New Orleans, right
0:12
At the Hotel Monta Leone. There you go. And it was like, it's from like the 30s, and so there's just this romantic idea of what happened in the 30s and the 20s
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and just, you know, like my grandparents were kids then, and I just think that that's a, I don't know, I love that time period
0:29
So I want you to make this. I want you to show everyone else how to make it, and then I'm going to drink the whole thing
0:34
Sounds great. Okay. Okay. Let's do this. So, yeah, if you haven't gotten to visit the Hotel Montelione in New Orleans, it's really kind of a special place
0:45
They have this great old carousel that is the bar, and you stand on it
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It's called a sit and spin. I don't actually call it. Hotel Montelione is lovely
0:58
It's very posh. I've said it before on this show, and I'll say it again
1:03
New Orleans is one of my very favorite cities, and that's a favorite place of mine in New Orleans
1:07
So do go check it out. So for this. Did we tell them what we making I was just all excited about that I think we did It a Boucheret Okay It a boucarr It a boucarr It very lovely in French It the old square Yeah there you go But there is nothing square about this drink
1:26
You just did that, didn't you? I did. Okay, so to make this drink, we're going to do, start with our old friend bourbon. One
1:38
so an ounce of bourbon an ounce of cognac decadent right
1:48
bourbon, cognac, just wait it gets better an ounce of
2:03
sweet vermouth so don't think you can substitute sweet and dry vermouth
2:11
They are not the same thing. One, you'll notice this is pretty much a red
2:16
Yeah, this is dark and dry vermouth is clear and they taste astronomically different
2:24
So please if you haven learned your vermouths learn them now They are not substitutable They not substitutable so this has benedictine in it and benedictine is weirdly my favorite alcoholic anything
2:41
ever i love i love this flavor it's something it's very herbaceous it's like
2:48
i don't know it's grassy it's there's just the flavors in it are just just a teaspoon
2:55
It is, and it is a poke kind of thing, but it is truly one of my favorite
3:01
I drink that just warm. Like I can curl up with a book and put it in a warm glass
3:06
and I can just sip on that while I read books. It makes me just so happy. Sounds fun
3:10
Just a squidge of this. One teaspoon, right? One teaspoon. And then one dash of pastry
3:18
Okay. One dash of paste shoots. Paste shoots. These are different. Two kinds of bitters
3:25
And again, just like with the vermouth, they're very different. And so when it calls for different ones, you need to do it
3:31
And you'll notice we've poured everything right into the glass, filled with ice. We're just going to give that a stir
3:36
This always seems like a big crazy cocktail because there so much stuff in it And there are things in it that you don necessarily I mean not everyone has Benedictine It not like a staple in most people bar Get a small one Get a couple airplane bottles
3:53
Oh, that's an idea. If you are trying to experiment with new flavors, new ingredients that maybe you don't want to spend the money on a large bottle
4:02
Go ask for a couple airplane bottles and get yourself started that way. Determine whether you like it before you make the investment for your bar
4:08
me i only buy the giant ones of benedictine it's so good so all right yay thanks for this
4:16
sandra it's perfect taste of new orleans absolutely i mean this this cocktail it's
4:25
not just new orleans it is like something that speaks to my heart i just rather my taste buds i
4:31
just i love all the things that are in it it is very rich and decadent and i just i could sit and
4:38
drink this on a big old porch. I think we should go do that right now
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I think we should do that. You know what? So you can find me next Friday along with Sandra making another cocktail and we'll just have
4:49
gotten off the porch with our food cutting. See you later. Cheers
4:56
Live from New York. It's Saturday night. No, it's too many cocktails
