Brrr, it’s cold (if you live in sunny Seattle, pretend with me). And even colder if you live in the arctic regions or happen to be a polar explorer. But have no fear, winter wonderlanders, I have a solution to your freezing problem: the Hot Brick. To test my solution, I’ve just spent six months living in the arctic. And then I filmed my results for the most recent episode of the Cocktail to Cocktail Hour. See below, please, and take off the freeze.
In case you missed (somehow, since they’ve been on rerun in a seemingly endless loop) an episode of the last season of the Good Spirits’ Cocktail to Cocktail Hour, well I, for one, feel sorry for you. Cause it was the rootin’est, tootin’est, drinkin’est, laughin’est, stylin’est, lovin’est, season yet! And you shouldn’t be expected to go another evening, no, not another hour without catching up on every last second (even the second where my tie is slightly off kilter. That one second). And you know what? I’m going to make sure you don’t miss a second, with a quick list of links to all the season’s episodes right here, in easy-to-read bulleted fashion. Thanks again for your Cocktail to Cocktail support, and thanks (of course) to director and co-writer Dr. G and the fine production, advertising, marketing, design, and support staff at AK TV. Now, on with the show:
As our producer and director owns stock in the BBC, our “season” lasts a mere six episodes (much like the Snuff Box). Which means (grab those hankies now) this is the last episode in this new season. And, if I can preen the feathers a bit, it’s a humdinger. In this finale, I’ll not only sing and dance (really!), I’ll also teach you to make the somewhat sultry Bedroom Eyes, a fine number that puts I think I delicious cocktail capper on another season of the show about cocktails and drinking and good times, the Good Spirits Cocktail to Cocktail Hour. But wait! Before clicking on the “play” button and icing up the shaker though, I must take another moment to thank our sponsors in writing (it’s a contractual thing—hey, every little helps). So, raise your glasses in a cheer for Holt’s Hangover Helpers, Fuller’s Homemade Liqueurs, Cash and Harley’s Fund for Young Bartenders, Butler’s House of Garnishes. And of course, raise another glass in a cheer for yourself, our viewers. Without you, well, we’d have to drink more ourselves.
It’s a Valentine’s Special (though not just to be imbibed on that particular day, or watched) here on the Cocktail to Cocktail Hour, as wife Nat drops by the studios for a bit of charming banter as she teaches you how to make the Princess, a tall, delicious, limeoncello-backed number that’s ideal both for serving to that someone closest to you and for having every day when the heat’s risen. It’s a romantically bubbly episode of the new season of the show about cocktails and drinking and good times, the Good Spirits Cocktail to Cocktail Hour.
It’s the second appearance this season from imbibing magician Andrew Bohrer, who makes his newest special guest manifestation to teach you to make the Bitter Handshake, a Fernet Branca-based cocktail Andrew created (and one that’s become a huge hit).You’ll also see hypnotic ice ball carving, hear about Andrew’s mystical spirit animal, view Andrew’s enchanted locks, and enjoy more supernatural shenanigans in this episode of the new season of the show about cocktails and drinking and good times, the Cocktail to Cocktail Hour.
To begin the New Year, the new season of the Good Spirit Cocktail to Cocktail Hour has an extra-fantastic episode, just for you. It boasts an extra-fantastic special guest: home entertainer deluxe, musical madman, media master, really, he’s a genre spanner, Mr. Mark Butler. Mark traveled all the way to the Cocktail to Cocktail studios just to teach us, and you, how to make the mysterious (Midwestern mysterious, that is) Occidental cocktail—the ideal treat for 2011 (even if it was featured in Dark Spirits a few years back). Put it on your menus people, and enjoy.
Here we are (after a little delay due to French, Italian, and Russian TV censor problems) with Episode Two of the new season of the Good Spirit Cocktail to Cocktail Hour, hosted by me. In this episode, I take over the mixing duties (and the “wearing-painful-garlands” duties) and show how to make an Eden Cocktail. The Eden is a sparkling wine drink, with rum, Campari, fruit juices, and bubbly. It’s ideal for the holiday season, so let’s call this the C2C holiday special! Oh, there’s swearing in here (it is the holidays), but it’s bleeped out. So, play the video for the kiddies as the Yule log burns and as you load up on holiday puddings. And a ho, ho, ho to you, too.
Okay, that’s the world’s longest blog title, but I just wanted to get everything in and would have even bolded it if this blogging software would let me. But it wouldn’t (even after I promised it drinks). That’s how excited I am that the first episode of the new season of A.J.’s Good Spirit Cocktail to Cocktail Hour is done! For this season, we wanted to really knock some boozy socks off, so we took the camera and crew on the road to Seattle’s Mistral Kitchen, so bar manager and boy cocktail genius Andrew Bohrer (proprietor of the Cask Strength blog, too) could get all up in his molecular mixologist for you with an updated version of the Jimmy Roosevelt. As it’s the first episode and such a big whomping deal, it’s longer than normal–but you get twice the fun, twice the laughs, and (most of all) twice the cocktailing! We are still haggling with our normal Swedish station, so the only way you can see this currently is online (thanks to AKTV). Please send it to your friends, your bartenders, your paramours, and anyone else whose email you have. Cheers!
The Man Behind the Evening's PlansA.J. Rathbun is a freelance food and entertainment writer, poet and author, a frequent guest on the Everyday Food program (Martha Stewart Living/Sirius satellite radio), and is a contributor to culinary & entertainment magazines such as Every Day with Rachael Ray, The Food Network Magazine, Real Simple, Wine Enthusiast, and many others. Of course, there's so much more to it than that...Read More