About Robert Hess

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  Make a mint julep with spearmint oil.

  1 0 Dee, periodically whiskey producers put out "premix" mint juleps, which is essentially just whiskey, mint oil, and sugar. While on there own, they can seem fine, if not great, if you taste it side by side with mint julep made with fresh mint, it is clearly obvious that fresher is better. So I highly recommend that you try to use fresh mint. You can see video of me making one on smallscreennetwork.com. If you need to use mint oil, the key is to get as much mint flavoring as might have come from the fresh mint itself. If it is pure mint oil, then we're talking perhaps at most three drops. If it is diluted, then you'll need to experiment to see what works best. Start with "too little" then sip by sip add a little more until you think you have it just right. Then make another using what you think the correct measure is and see what you think. In the end, the best recipe, is the one you like the best. Good luck! Robert Hess answered in Alcohol about 1 year ago Answer and comment »

• Follow Following 1 Make a mint julep with spearmint oil. deelynnmont asked Robert Hess in Alcohol about 1 year ago 1 Answer by Robert Hess…

• Comment on Robert Hess's answer…

  0 0 In many cases, the brands being touted by your friends as "the best brands", are going to have achieved that level more by marketing than by actually deserving it. What matters most in this regard, is your own tastes and opinions more than that of others. So the best thing to do is to simply try a couple different brands for yourself, and think critically about which one you liked better. Simply buying five different tequilas at once can be expensive, so perhaps better is to start off buying one brand you recongize or otherwise are familiar with, and then as you are getting low on that bottle, but before you run out, pick up a different brand, then compare the two on your own. Both by themselves, as well as in "the" cocktail that you like the best that uses it. This means that each time you buy a new product, your own understanding of those products is improving. That said, I have found that you typically DO get what you pay for. There are very few "cheaper" brands which are better than the more expensive ones. Unless of course the more expensive ones are coming in simply more expensive bottles. -Robert Hess Robert Hess commented about 1 year ago

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  What, in your expert opinion, should every homeowner have in their liquor cabinet? (suggested brands are appreciated!)

  0 0 I assume you are wanting a "shopping list" in order to build out a great liquor cabinet? In which case I'd recommend a totally different tact. You will be far better off in every respect, by doing the following: 1. Pick "a" cocktail/drink you like. 2. Do a little bit of research and look up a handful of recipes for the drink. 3. Build a shopping list for the ingredients you need "just" for that one drink. 4. Make that drink each night (or whatever) trying and comparing the different recipes you've found AND experimenting with slight changes that you think might make it better. 5. Once you feel you've perfected that drink, go back to #1 above and start the process all over again. If you do this properly, you should be spending about a week or perhaps more with each drink, and by the end of about six weeks, you should have a pretty good start to a great liquor cabinet, and after 12 weeks have a fully stocked liquor cabinet. You will have spread the cost out over time, making it more affordable. And you will also know how to make a great drink with every product you have. -Robert Hess Robert Hess answered in Food & Drink about 1 year ago Answer, comment & read 2 more answers »

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  Does anyone know the source of this CAD style cocktails chart?

  3 0 You can find a downloadable version of this cocktail chart here: http://engineers-drinks.blogspot.com/2010/02/v10-sw-online.html Apparently he ran across a poor copy of the "original" version of this poster, and not being able to find where/how to find a fresh copy of it, took the time to simply recreate it from scratch. He's also done up a color version, which you can find here: http://engineers-drinks.blogspot.com/2010/04/color-version-online.html Robert Hess answered in Cocktail Q&A about 1 year ago Answer and comment »

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  What do I do with maraschino cherry liqueur?

  1 0 There are a few different brands of Maraschino Liqueur, Luxardo and Maraska being the most common and popular. Maraschino was one of those ingredients which appeared with some regularity in the older cocktails, but for a long time was very difficult to find here in the states, and so when it finally made its way back in during the late 90's the cocktail geeks were all abuzz about it. The product is completely different from the "syrup" found in jars of maraschino cherries, and so it really wouldn't replace the grenadine that is normally used to make a Shirley Temple. It also isn't the same as a cherry liqueur, and so it isn't a substitute for Cherry Herring, which is the cherry liqueur used in a Singapore Sling. Perhaps the most popular cocktail which uses it is the "Aviation" (which you've apparently already had), for which the recipe is 2 ounce gin 1/2 ounce maraschino liqueur 1/4 ounce lemon juice (and it's now becoming popular to add a couple dashes of creme de violette, a long lost ingredient that was part of the original recipe for this drink, which has just recently come back to the states) Another drink which has a popular following is the Last Word, which is fairly similar: 1/2 ounce gin 1/2 ounce maraschino liqueur 1/2 ounce Chartreuse 1/2 ounce lime juice But you were wanting something different, how about a Bourbon Crusta? 2 ounce bourbon whiskey 1/2 ounce triple sec 1/2 ounce maraschino liqueur 1/2 ounce lemon juice 2 dash orange bitters I've got several other recipes which utilize Maraschino Liqueur on my website here: http://drinkboy.com/Spirits/Default.aspx?itemid=17 Robert Hess answered in Cocktail Q&A about 1 year ago Answer, comment & read 5 more answers »

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  What is a good non-sweet cocktail?

  2 0 Jessie, Frankly, if you are getting cocktails that are "syrupy-sweet" then you're being served poor cocktails. A very important component for a true cocktail is "balance", which amongst other things means the drink shouldn't be too sweet or too sour. But as for a cocktail suggestion... there are a wide variety of flavors out there. On one end of the spectrum migght be the Martini, which is essentially a fairly boozy drink, and without any sweetness or sourness to bring it in line. On the other end might be something like a Lemon Drop, which is sugar, lemon juice, and vodka, designed with the intent to taste like the "Lemon Drop" candies. One of my go-to drinks is the Manhattan. It is similar to a Martini, but uses whiskey instead of gin, and sweet vermouth instead of dry (and angostura bitters instead of orange). It's use of sweet vermouth will make it technically sweeter than a Martini, but unless the bartender is also dumping maraschino cherry syrup into the drink (shame), then it's sweetness will be well tempered by the whiskey. Another favorite of mine is the Old Fashioned, at least when properly made. However the chances of you getting a properly made one are almost, but not quite, zero. Unless of course you go to one of the few bars that can really appreciate this drink (Zig Zag, Vessel, Chantanee Thai, Rob Roy, Sambar, Canlis spring immediately to mind). So this might be a drink best perfected at home. Which of course brings us to the most important aspect of how to get a good non-sweet cocktail... which is find a bar that really takes pride in their craft. First and foremost, I always recommend people visit the Zig Zag Cafe, which is located just below the Pike Place Market along the outdoor stairway that leads to the Seattle Aquarium. Get a seat at the bar if at all possible, and let the bartender know what sort of drink you are looking for, and I'm sure they'll be able to take care of you. Robert Hess answered in Cocktail Q&A about 1 year ago Answer, comment & read 4 more answers »

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  I'm building a home bar: 1) where is the cheapest place to purchase alcohol in WA? and 2) what alcohol (type/brand) should I purchase first?

  1 0 Dan has it right. With our (currently) state owe liquor system, there isn't anything as one store that is cheaper than another. People commonly think that when they start up their home bar they need to stock it up with enough different types of booze that they can make a wide variety of drinks. There are a few problems with this approach however. First off, it is EXPENSIVE! When faced with a long list of booze to buy, and after seeing the prices of the "good stuff" the tendency is to go with the cheaper products, which will result in making cheap tasting drinks. The second problem, is that you probably don't know how to make enough drinks to actually utilize all of those things on your shopping list. If you happen to have some random wad-o-drinks book around, you might fumble through some pages looking for something that uses that Blue Curacao that somebody said you needed to have, and then slop the ingredients together and up with a rather dismal drink. Here's my recommendation, and how I got started (after a few "false starts" with the shopping list approach). 1. Decide upon a drink which you know you like (something common enough that you can order it at most bars). 2. Collect a few different recipes for it, hopefully from reputable sources. 3. Make up a shopping list of what you need for just that one drink. 4. Mix that drink, and that drink only, for a week or two. Try the different recipes you found. Play around with proportions a little until you figure out exactly how you like it. Write that recipe down! Now that you have this drink nailed, go back to #1 and start all over again with a different drink. Using this process, over the course of a couple months you'll gradually (and affordably) build up a very nice home bar, which only contains products you'll use AND you know a great drink to make with each product. Robert Hess answered in Food & Drink about 1 year ago Answer, comment & read 4 more answers »

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  What's the best brandy to use when making a sidecar?

  2 0 Robin, I'm wondering if perhaps your real question is "how do I make a great sidecar"? For this there are two key issues to pay attention to, ingredients, and recipe. Since your question delt with an ingredient, let's deal with that first. Brandy - Courvoisier VS (~$30) is a good choice here. You want something that still has a bit of the young character of the fruit itself, but at the same time has spent enough time in the barrel to give it some lucious roundness. Triple Sec - Cointreau (~$40) in my mind accept no substitutes. It might seem more cost effective to go with a more budget minded product, but the difference is highly evident in the finished product. Lemon Juice - only fresh squeezed. I like to use a juicer that squeezes the fruit itself and doesnt just ream out the pulp. This will add some of the essential oils from the skin into the juice which I think adds a little extra character. As for the recipe, here is where it is important for your own taste buds to play a role. What you are after is a well balanced drink, that isn't too sour, nor too sweet. If you look in enough recipe books you'll see ingredient ratios all across the table. The original recipe called for equal amounts of the three ingredients, but frankly I find that to be way too tart. Sometimes this tartness can be a nice bit of refreshment at the begining of the drink, but by the time you get to the bottom you're feeling a little overpowered by it. I like to suggest that as you reach the last sip of the glass you should be wishing there were just a little more left. For me, I have settled in on 4 parts brandy (Cognac), 2 parts Cointreau, and 1 part lemon juice as my go-to recipe. I also avoid the common sugared rim, since I find that it just leaves my fingers all sticky. Robert Hess answered in Cocktail Q&A about 1 year ago Answer, comment & read 5 more answers »

• Comment on KathyCaseyLiquidKitchen's answer…

  0 0 Kathy, thanks for the plug of my book! I feel obligated to point out the copies of my book (The Essential Bartenders Guide) can usually be found at Borders bookstores, usually for about half the price of what you'll find it listed on Amazon or at CocktailKingdom.com. There is both a hardbound (spiral) edition, as well as a smaller/cheaper paperback version (the paperpack has slightly less content, but all of the recipes of the hardback). Robert Hess commented about 1 year ago

• See all of my 0 Questions , 8 Answers and 2 Comments