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Pro Chefs Make Their Favorite Cocktails (10 Recipes) | Test Kitchen Talks | Bon Appétit

Mar 18, 2020
It's got a lot of tequila in it so be careful, yeah this might be your best job, it's really good, we're here in the

test

kitchen

and we're making our

favorite

cocktails

. I'm going to

make

a cocktail called Lil Ripper. I invented the little ripper, so don't anyone on the Internet try to steal this from me. I'm doing dry January right now so I can't drink this, which is nice. The little ripper is a kind of game with amaro and soda. it's kind of like a game of Americano, I literally call it the anytime drink, it's super simple, it takes like two minutes to

make

and it's low in alcohol so you could drink about 48 of them, it tastes like drinking flat root beer and flat coke and I injected a little more bitterness and a little sweetness thick like honey and brown sugar amaro soda lemon olive ice that's it, I'm using a verna verna is like to me a kind of avarana all-purpose and china are my two all-purpose dark amari.
pro chefs make their favorite cocktails 10 recipes test kitchen talks bon app tit
I'm also very picky about my ice. Just stacking ice cubes like this in a Collins glass is what bothers me the most. I hate it. I think it looks terrible when I make this at home. ice cubes and I just break them up a little bit with the back of a spoon. The proportion of what you put here is super simple. So I'm making three ounces of soda and two ounces of verna and that's beautiful, I love it. Watching the amaro move down through the soda I think is mesmerizing, so then a little bit of lemon peel and then we'll drizzle some juice on top along with the club soda to brighten everything up and then I'm going to do two olives that They add a little salt, a little salt, you know, living on the edge.
pro chefs make their favorite cocktails 10 recipes test kitchen talks bon app tit

More Interesting Facts About,

pro chefs make their favorite cocktails 10 recipes test kitchen talks bon app tit...

I'm not going to drink this, so we're going to make three olives and also give you a snack at the bottom. then with the colorful side facing out you want to put your fingers like this, gently crimp them over the top of the glass, rub it on the rim, this just releases the oils in the citrus sign and that perfumes the top of the glass, so when you pour your cocktail it's on top you're smelling this bright wonderful lemon drink i'll always go diagonally with the glass a little bit peeking over the rim and that's the little ripper before dinner after dinner before lunch after lunch break it when you want you want to break it, I want to drink it so bad I'm going to make my

favorite

cocktail, an old fashioned one, an old fashioned rye, that's the key, this is the cocktail I make most nights after work to drown my sorrows and does a good job, I like these raw sugar cubes just because they have a little molasses flavor.
pro chefs make their favorite cocktails 10 recipes test kitchen talks bon app tit
It's usually two ounces of whiskey and a couple dashes of bitters, but I like a lot of bitters. I like to soak my bucket to really get in there. I'm going to mix the cube, some people put fruit in here, but I just want bitters. The key to doing it the old fashioned way is to mix the sugar in the glass you're going to drink it out of rather than in a mixing glass because you really want a little bit of sugar residue at the bottom that's like the signature of the drink and then pour as much whiskey as you feel good, sounds good to me, right, it's after five, it's after five, it's almost after that.
pro chefs make their favorite cocktails 10 recipes test kitchen talks bon app tit
I need a giant ice cube because it makes you feel fancy and you want to stir it until you feel like the glass has cooled and I like to finish it with a really fat twist and you really want it to be pretty thick so you get nice splashes, we did, this it's what keeps me warm at night, so I really like it better than a traditional traditional, which is usually bourbon because rittenhouse rye is very spicy, it's spicier than your average rye, yet it can really hold its own. right down to that sugar cube, so it still has a really nice touch.
It is perfect. It is the best drink. I'm going to drink all this. We finished about a year ago? I started making my own vintage fashions at home. I'm really not. a cocktail person, if you know me you know I usually drink wine or beer. I came up with this special way to make it with other ingredients. Little did I know that I showed up here the next day and told Kat B, one of our dear coworkers. that I made this drink with lemon, ginger and honey and it's called penicillin and I didn't know it so it will help you cure your heart and the flu so what's it called um Gabby feel better drink so first thing what I do?
If I take a lemon and make it as big as I can for my garnish, then I'm going to cut it in half, I'm going to cut this guy into pieces and then I'm going to get a nice nut of ginger, wash it, don't peel it, two ounces of water that already I have measured out a good amount of honey you be the judge and then I put two ounces of frisky in it so now you can get the strongest person around you to do this job it smells good I think for an old fashioned you only need an ice cube you don't need more than that this is already metal I'm going to put the whiskey don't laugh at my shaking skills oh honey bear so I'm going to put a little bit at the bottom then I'm going to squeeze a little more lemon here comes the ice cube big I like to use the strainer but I like to pretend I know what I'm doing be careful don't touch your finger and this is ginger candy I just wanted to dress it up that's all gabi feel better drink bon appetite so chicanji is a drink I grew up with it was basically like a lemonade with salt and pepper my dad grew up drinking really hot scorching indian summers it has a kind of electrolyte rush that you get from Gatorade.
It makes a really good large batch summer cocktail that we'll be making in January, so we're not really measurers in the Krishna family, they were more like pores, just pour enough tequila. Depending on what kind of party you want to have, let's do something, maybe a little, maybe a little more, maybe it's a lot of tequila, I'm just going at 2 p.m. on a weekday, okay, we'll serve the party again at that time. you're going to add the juice of about six limes two cups of water a quarter cup of sugar this is sugar a little bit of salt and about three quarters of a teaspoon of black pepper the pepper is what gives life to this and then our ice which it's potent you're just looking for it to foam it's good no joke my dad drinks this out of beer mugs and you can do that if you want but I'm going with a more reasonable option and then you'll just garnish it. with a little bit of pepper and uh like that spiked chicanji, that's the good thing, it's like everything I want a sports drink to be, maybe I should put pepper in my gatorade, so look, I want to try a sip of my chicken , Alright.
This seems crazy to me, I'm really excited, it's really good, it's really foamy and pretty, it has a lot of tequila in it though, so be careful, yeah, this might be your best work, it's really good, I like all that pepper, yeah , and you. I know you don't even feel bad about tequila because peppers like to clean, that's very true, why wasn't it in our health topic? It is a pepper cleaner. I'm going to make a white negroni. It is one of the easiest

cocktails

to prepare. Let's make it all times because there's really nothing to remember, it's just a one to one ratio.
The first ingredient is gin. Today we use Tankray, which is a London Dry gin, which is the purest form of gin you can find. White lily is made from white grapes and it has really great notes, like warm honey and citrus notes, it's also very sweet, the last ingredient is suse, which is extremely potent, it's very medicinal, so we'll just use a little bit of this and it goes will anchor the drink and give it this backbone. I have my shaker. I'm just going to throw some ice up to the top. I'm going to do an ounce and a half of gin, an equal part of lulay and then I'm just going to do a half ounce of seuss and then I'm going to take a long hand bar spoon.
You want the ice to properly dilute the drink so it doesn't is so strong and burning the outside will freeze it." I will feel frozen. I'm going to use a large ice cube to put in my rocks glass and then I'm going to strain this finally traditional negroni. You finish it with an orange peel for this one, I'm going to finish it. of a little lemon, the outside of the citrus peel has all these really aromatic oils that you can hold it a few inches from the glass and just squeeze it, drop it in and there you have it, white and green, I did it. all for you, oh that's so fast, I've never had a white negroni, are you a fan of regular sides?
That's good, yeah, I like the little one um, it's a lot more floral, I feel like they're regular, like everything is super botanical, uh, yeah, so that feels, you know? It feels like you're drinking, yeah, it's like the Negroni putting on a pretty dress. Yes, Negroni is coming out tonight. Can I go back and find some meat now? Okay, friends, today I'm going to make my favorite cocktail in the whole world, which is the piña colada. This is about half of a fresh pineapple that was cut into pieces and then frozen. It is good to use a high powered blender if you have one because the product is very hard.
It's six ounces of coconut cream coco lopez is the preferred brand very very very sweet also in this recipe we have a couple of ounces of unsweetened coconut milk a couple of tablespoons of fresh lemon juice to eliminate all the sweetness six ounces of rum white a little ice I wouldn't know a recipe of mine if it didn't have a little salt. Once you've blended all the ingredients, throw the pina colada back into the freezer in the blender so it's super nice and cold again and can be sorted. of recrystallizing smart, cool and easy, well when you whisper, I love pina coladas, it's the only kind of frozen drink I love, I mean art, no I don't do that, you just make frozen margarita cake, just I need to buy it, I just want to. my margarita on the rocks oh yeah, same thing, but every now and then somewhere in here there's a little bit of lime juice, so this has been in the freezer for about 30 minutes and now I'm going to blend it again and then we'll serve it.
I'm going to have some extra ramen here, are we rolling now? I do not know what is happening. The most exciting part of all. We have a hollowed out pineapple and we go with some garnishes. These are elegant maraschinos. I guess we're classy. so in ba and this is for whoever wants to join me. I'm going to make a dark rum float that's a little older and tastier than the white rum in it, double the alcohol consumption, okay, I'm ready. Can you tell I'm very excited? Well, now we're having a good time here. Everyone can take a straw.
Everyone will go at the same time and they will prepare pinots for us. You are welcome. Very good one of the great cocktails in the world I have many favorite cocktails my favorite cocktail to drink during the winter is a classic daiquiri it is really bright and refreshing and makes me feel like the sun is shining it is my favorite cocktail for sick days it It's not something most people drink but I have a cocktail for sick days, any drink that's not just alcohol needs to be shaken so like a martini it's stirred because it's just alcohol on alcohol but because we have juice of lemon and rum in the same cocktail that we are going to mix.
So we have some white rum. I'm going to have two ounces of that. I love these little mini graduated measuring cups because it's so much easier that I'm not getting paid to say this. Let's squeeze some limes. we need an ounce of lemon juice, some people add a little less, I like it quite tart and then we'll add three quarters of an ounce of simple syrup, which is just one to one sugar to water, we'll add a lot of ice in our shaker a lot of people do. It is served in a chicken coop. I like it in a stemless glass because they feel like you want to drink it quickly.
That is a good daiquiri. Do you consider yourself a big drinker? Is this an intervention? all my friends and family are coming uh yeah you know I enjoy I enjoy alcoholic beverages responsibly and often one of my favorite cocktails which is an Americano you have to be careful when you order it because in some bars you can walk in and order an Americano and they think you mean espresso in hot water, they definitely served you coffee once or twice, it's very similar to a Camparian soda with something you would have liked before, maybe have a glass of wine or try it, It's really an easy cocktail because it has equal amounts of red bitters like Campari.
Today I'm using this strong one that has a spirit that is similar to Campari, so it has those kind of bitter botanical qualities and it's a little bit sweet and then with that you use equal amounts. of red vermouth or sweet vermouth so I'm just going to look at the lines on the glass are very helpful so you get kind of a bittersweet vibe and then it's this great color too this is formula one antica um but like a dolan Sweet vermouth or any sweet vermouth will work. You can also do it in a large wine glass and normally it would be more than one stone, but these are such big stones, so let's do that one and then top it off with the classic.
As a classic, did anyone come in a little? Let's do it again, just top it off with a little mist. A bit of a stir. It has a little orange. Oh, she's concise. I like a little green olive, which sometimes will come in like an April dew. or campari spritz I love it and that's the drink I love mezcal it's my favorite spirit I'll drink it straight, I just drink it, which is the right way, but I like it a little mixed with some of myfavorite ingredients, so the first thing I do is make the salt mixture that I use in equal parts.
I'm just going to use my fingers equal parts flake salt, two chili peppers and just do it. Like a chili salt, I'm going to grab a mortar and pestle. I just broke up the flake salt and chilies that you saw, I was kind of on the side of the course, it's pretty good now, that probably won't just help it stick to the glass. but you're also extracting the oils from the chiles and then I'm going to cut the grapefruit, I just like to remove the center membrane and then from here I go and make some slices now.
I just add more chili salt to the grapefruit, you can serve this on the side. I like the glass of ice and then I'm going to pour a nice shot of mezcal. I would say almost half. What I'll do is take a sip as it is, no, oh it's so delicious just drinking it neat, sometimes it's too much for me, but drinking some ice and then go and take a bite of the sour grapefruit with chili and salt and Just like you get this surge of flavor and quantity that starts to come back, just try I don't drink as many cocktails anymore, my kids have taken that part of my life away from me in the past, the margarita was my drink of choice, hands down. there's something about how simple and clean it is, frankly, those nuances of that tart formula like that's my jam, simple but brilliant, you can use simple syrup, you know, for this recipe, but you can also use cointreau, so how many is a guy um. of an orange-based bittersweet liqueur from France I'm going to put ice here first three-quarters of an ounce of lemon juice three-quarters of an ounce of cointreau I like to make the alcohol more expensive at the end just because if you mess up one of the other ingredients you don't have than start over I like to do half a rim of salt sometimes you just don't feel like you know as much salt but at least this gives you the option boom, it's very good, it's a little spicy anyway, that's it Great, thank you.
If someone wants a piñata, I have many opinions.

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