- 1 year ago
In this video, join Martha Stewart and friends as they share her favorite fall cocktails, perfect for the chilly season! From the rich warmth of bourbon to the cozy flavors of pumpkin spice these drinks are guaranteed to find a place at your autumn gatherings.
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00:00After a day of apple picking or to greet your Thanksgiving guests, you'll need to fill up
00:12an ice bucket with some ice.
00:15I love having a source of ice cubes, ice cubes that are pretty, the right size, and always
00:27handy.
00:31I think that's enough.
00:35And we're going to take advantage of the apples in the orchard, the cider in the mill, the
00:42bourbon in the bottle, and this is a really, really tasty cocktail.
00:47So first, fill your cocktail shaker with about halfway full of ice.
00:54So this is like a sour glass or an old-fashioned glass, perfect for this drink.
00:59So into your shaker, some apple cider, three-quarters of a cup, a third of a cup of bourbon, and
01:11of course, use your favorite bourbon.
01:18The juice of a small lemon, so about two tablespoons of lemon juice, and two nice slices
01:27of fresh ginger root.
01:30Shake like Tom Cruise, and I always know when it's ready when the shaker is completely covered
01:37with that icy film.
01:40And pour right into your glass.
01:43This makes two delectable cocktails.
01:52And garnish with a piece of freshly picked apple.
01:58This apple is so pretty.
02:01And cut the apple in half first, and then you can slice it thinly on your mandolin.
02:06Make a few slices.
02:09Look how pretty.
02:11Lovely.
02:13And put that right in your drink.
02:15And here you have a lovely way to greet the arrival of fall.
02:21Enjoy.
02:22So you need a little martini shaker, easily found, a half a lime cut into small pieces.
02:29You can start muddling the lime with a muddler.
02:33This is a great tool because it really does extract all the juice out of whatever you
02:38are muddling.
02:40And one lady apple, cut into small pieces, muddle that too with the lime juice.
02:48Get a lot of that flavor out of the flesh of the apple.
02:54Then add, now this has no sugar, usually you're muddling with a little bit of sugar, one ounce
03:00of maple syrup.
03:02The muddler is available at a great store called Jason Homan Garden in Chicago, Illinois.
03:07Anybody know that store?
03:09There's one lady at the top row.
03:11It is a fabulous store with a great catalog.
03:15It offers modern day wares like these muddlers and one of a kind vintage finds from all around
03:20the world.
03:21One ounce of apple cider, two ounces of Imperia vodka, any vodka that you like will do.
03:28So that's one, two, I like this Imperia Russian vodka, and some ice.
03:38Put this in your shaker and shake.
03:43Make sure the top's on nice and tight and give it a really, really good shake, getting
03:50all those flavors mixed up together.
03:54Now the cocktail glass, it should be in a martini glass, that makes the nicest presentation.
03:59We have some water in a dish.
04:02Just rim the glass with water and then this is black sanding sugar.
04:10Looks like black sand, but it is actually black sugar.
04:15That looks really pretty.
04:18You can get all your glasses done early in the day if you're having a big Halloween party
04:22and mix these drinks up at the last second.
04:24And now just, this has a strainer in it, see?
04:28So all you do is pour into the glass your beautiful, tasty cocktail, and I know you're
04:36going to love this cocktail.
04:41One drink per glass.
04:43If you let it touch the sugar, the sugar starts to send down little black streaks, very evil
04:48looking streaks.
04:49A little slice of lady apple floating on top and you have a, oh and actually if you want
04:55it a little weaker, just top it off with a little bit of club soda for a little fizz.
05:02Happy Halloween.
05:03So I want to show you how to make this celebratory drink, okay?
05:06This is a drink that's one of my favorites and it's autumnal.
05:09If you serve this to your family on Thanksgiving before dinner, even if you don't like some
05:15of your relatives that are coming, and even if there's some like, like a penchant for
05:20arguing or something a little bit, no one will argue.
05:24Everyone will smile and be happy.
05:26Baby!
05:27Because this is the greatest, I love this drink, I love it.
05:30So I make some garnishes, like you say, I make some pretty things.
05:33So slice an orange, this is the garnish, okay?
05:36So get a bright skinned orange like this which is like a navel orange with no seeds and slice
05:42about eighth of an inch slices.
05:44If you have a, an electric slicer in your kitchen, you can slice this on the electric
05:49slicer and it'll get perfectly even, but that's about the thickness, just a little
05:54less than an eighth of an inch.
05:56And then, and notice I'm using a Silpat which is one of these, do you use those in your
06:01kitchen?
06:02I don't, Martha.
06:03You don't?
06:04Well these are great.
06:05Okay.
06:06So then you don't have to grease the pan.
06:07Thank you, baby, for that tip.
06:08And you don't have to wash the pan.
06:09I appreciate it.
06:10Can I have that one?
06:11Yeah, sure you can.
06:12Sure you can.
06:13Do this, generously sugar your orange slices with confectionery sugar, okay?
06:20And put this into a 200 degree oven for two and a half hours.
06:26And when they come out, they look like that.
06:28Yes.
06:29Now take a bite, just eat one of those.
06:30What do you think?
06:31Good.
06:32Baby, that is good.
06:33Isn't that good?
06:34That is wonderful.
06:35Yeah.
06:36You want a piece of that?
06:37Sure.
06:38I do.
06:39I love these.
06:40I love them.
06:43So, now the next thing I do for the whiskey sour is I sugar all the rims of all the glasses.
06:50So if I'm having 20 people, I sugar 20 glasses.
06:53A lot of patience.
06:54No, no.
06:55This doesn't take...
06:56Watch.
06:57Watch.
06:58This doesn't take time at all.
06:59And people really like it.
07:00And then they'll nurse their drinks rather than just gobble them down.
07:03You want them to nurse it.
07:05And see?
07:06This is a glass of wonderful crystalline turbinado sugar that you get.
07:10Almost Whole Foods has it.
07:12All the great grocery stores have it.
07:14There you have a sugar-rimmed glass.
07:16Let this dry.
07:17Put all the glasses on a tray.
07:19And they're sitting out on your buffet or if you have a bar, put them on the bar.
07:23Yeah, you do that too.
07:24Okay, baby.
07:25Yep.
07:26Inside and outside.
07:27And just put that in there.
07:29And this is actually number 18 on our list of 20 more things everyone should know how
07:33to make is this whiskey sour.
07:36So the recipe is on our website at MarthaStewart.com.
07:41Squeeze lots of fresh orange juice.
07:44Lots of fresh lemon juice.
07:45And I just put a big pitcher of both of those right on a big tray on my bar.
07:50And I happen to like Maker's Mark.
07:52They're not a sponsor, Maker's Mark, but this is a delicious bourbon.
07:56But you can use scotch if you like scotch.
07:58Do you like scotch or bourbon?
07:59I actually like bourbon.
08:00Yeah.
08:01Have you tasted this one?
08:02Yes.
08:04It's mild and buttery and I don't know.
08:06But it takes you there quick, Martha, so we got to take a girl there quickly, baby.
08:12Okay, so one cup of ice.
08:14That's your setup right there.
08:16One cup of ice into a cocktail shaker.
08:20Ever since I saw Tom Cruise in Cocktail, or no, what was it?
08:23Was that the name of the movie?
08:24Cocktail?
08:25Yeah, Cocktail.
08:26And watched him shake.
08:27I love to shake.
08:28Do you like to shake?
08:29I do.
08:30You shake all the time.
08:31But you got to wiggle what you shake.
08:33This is so great.
08:34I can have a lesson from Monique.
08:35Oh boy.
08:36Now, about a quarter of a cup of lemon juice, okay?
08:42Then pretty much as much orange juice as you want, like half a cup or so.
08:48One teaspoon of organic sugar.
08:51Now I buy organic sugar for this drink.
08:53I don't know why.
08:54I just love it.
08:55I love organic sugar.
08:56And then as much bourbon as you want.
09:00Depending on your mood.
09:04And then you shake.
09:05Okay, now how do you do this?
09:06You got to...
09:07Shake, shake, shake, shake, shake.
09:08What do you think?
09:09Oh, you're doing it much better.
09:10Yes.
09:11Okay.
09:12Take your beautiful glass.
09:13Oh boy.
09:14This really is my favorite drink, Monique.
09:15It really is.
09:16And doesn't it seem like autumnal?
09:17Uh-oh.
09:18Uh-oh.
09:19Uh-oh.
09:20Uh-oh.
09:21Uh-oh.
09:22Uh-oh.
09:23Uh-oh.
09:24Uh-oh.
09:25Uh-oh.
09:26Uh-oh.
09:27Uh-oh.
09:28Uh-oh.
09:29Uh-oh.
09:30Don't worry about it, baby.
09:31We're going to do it.
09:32There it is.
09:33And then just pour into your glass.
09:36And again, depends on how thirsty you are.
09:40It is a gorgeous drink.
09:42Slice this orange.
09:43Just make a little slit in it.
09:46Like that.
09:48Just right from the center.
09:50Yep.
09:51Good.
09:52Stick it on.
09:53And you have the drink befitting Monique's wedding.
09:57Something very delicious is a cup of hot milk flavored with almonds and honey.
10:02Sounds soothing?
10:03Well, it is.
10:04And I've toasted, slivered, blanched almonds just until they take on a little bit of color.
10:10Four ounces of slivered almonds.
10:12And they smell really good.
10:13Don't burn them.
10:14Don't get them too dark.
10:15You just want to have them just lightly toasted.
10:19Put them in the jar of a blender.
10:22This is real good for Santa Claus, too.
10:25Like here.
10:26Just put all the almonds in.
10:29And I have heated four cups of milk in a saucepan.
10:34And it should be really hot.
10:36Almost boiling, but not quite.
10:38Just sort of scalded milk.
10:40And you put the milk right in the blender.
10:45And I'm not pouring it because it never pours perfectly out of a pan.
10:49You know how hot milk is.
10:51It seems to want to go everywhere but where it's supposed to.
10:54Okay, let's see.
10:55Now I can get it in.
10:57And into here, a little bit of honey to your taste.
11:02It can be a quarter of a cup.
11:05It can be a tablespoon.
11:07I'll put in a little less than a quarter of a cup.
11:12There.
11:14And just turn on the blender.
11:19If you have a full blender like this, start on low.
11:25We're lucky.
11:27And just grind up all those almonds right into the milk.
11:31Now, some people let the almonds steep in the hot milk, and then they strain the milk.
11:36But I like the crunch of the almonds, and you sort of don't waste the almonds this way.
11:44Turn it off a little bit to get it real creamy.
11:50I think that's sufficient.
11:52Remove the top.
11:54Mmm.
11:55Oh, it looks like the best milkshake you've ever had.
11:58Now, if you really want to get soothed, add a little bit of amaretto.
12:05You know what that is.
12:06That's a wonderful almond-flavored liquor, often made with the insides of the apricot pit.
12:12So I would say, for a blender that size, one large shot glass.
12:19You could add more or less, depending on your taste.
12:22Just stir that in.
12:24Mmm.
12:25It smells fantastic.
12:27Now, serve it immediately, or you can refrigerate it for up to two days and reheat right before serving.
12:36I can't resist.
12:40It really is soothing.
12:41Well, I hope you've enjoyed today's show.
12:43Here's wishing you and your family a happy and healthy holiday.
12:48Cheers.
12:49And now a little Shakespeare.
12:52Double, double, double.
12:54Fire and trouble, fire burn and golden bubble.
12:58Brendan Fraser is back to help concoct some Halloween spirits.
13:05Does that look good to you?
13:06Outstanding.
13:07Okay.
13:08I'm thirsty.
13:09So this is an easy, easy cocktail.
13:12It's called the Poisoned Apple.
13:14What do you do?
13:15Choose an apple that's not too big and not too small.
13:20Cut off the top straight, if you can.
13:24I did.
13:26And then cut off the bottom just a teeny bit so it'll stand up straight.
13:29If you go too deep, it will leak.
13:31Like that.
13:34It's gonna leak.
13:35Definitely.
13:36Now take your melon ball scooper.
13:39Melon ball scooper.
13:40And scoop out the apple, leaving about a quarter of an inch shell.
13:47You're very good at this.
13:48Why, thank you.
13:49So there, that's good enough.
13:51That should be a nice-sized drink.
13:53Outstanding.
13:54So you can put all your waste into the ghoul bowl.
14:03And if you don't want your apple to brown,
14:05just put a drop or two of lemon and squish it around.
14:09That's a good idea.
14:11On the cut edge.
14:13Important safety tip.
14:16Don't do it too close to your eye.
14:19Sorry, you were saying rub it on the edge.
14:21Rub it on the edge and around the edge.
14:23And this is orange sugar.
14:26You make this orange sugar?
14:27Yes, but look how pretty that looks.
14:28That's lovely.
14:29So that, you're going to be drinking your drink out of an apple that's sugar-coated.
14:34Brilliant.
14:35So pretty, so pretty.
14:37Okay, now the drink itself.
14:38Fill my shaker with some ice, if you please.
14:42And then I have the spirits here.
14:45Now this is hemlock.
14:48Hemlock.
14:49Okay, so we want half an ounce of hemlock.
14:52Half an ounce.
14:53Which is really apple cider.
14:55Appropriate for the season.
14:56Absolutely.
14:57And this is asp venom.
14:58Asp venom.
14:59We want a half an ounce of that.
15:02And that's bourbon, the best kind.
15:06And then, oh, cherry herring.
15:09And we just want a half an ounce.
15:11Just for a little extra.
15:12Yeah, a little flavor.
15:13A little bloody flavor.
15:14Whoops.
15:15Whoops.
15:16It's not just for breakfast anymore.
15:18And then, oh, cyanide, my favorite of all.
15:22It's delicious this time of year.
15:24It's cognac.
15:26And we just want about a half an ounce of that, too.
15:29Okay, you like?
15:32Okay.
15:34Oh, boy.
15:36If you're laughing now, can you imagine what's going to happen in a few minutes?
15:40Now put your top back on.
15:42And shake, baby, shake.
15:50Oh, it's cold.
15:52It's cold in here.
15:55Okay.
15:56Okay, now take the top off.
15:59Not your top, but the top.
16:02And then pour into your apple.
16:04Oh, is that beautiful?
16:06Icy cold.
16:11And Shakespeare would have liked this, don't you think?
16:14Shouldn't we garnish?
16:16This is a cinnamon stick.
16:18Cinnamon stick.
16:20Cheers.
16:21Mmm, tasty.
16:23Strong.
16:24That extra cognac.
16:37Well, I told him not to drink so much.
16:39Oh, goodness.
16:41I'll be right back.
16:48You should have checked his references.
16:50And this is really my favorite drink.
16:52And you didn't know that.
16:53But in the summertime, I make trays of these.
16:56And if you serve one drink per guest, you have a happy party.
17:00Fantastic party.
17:01It really sparked the whole party.
17:03And it doesn't matter what you serve.
17:05It's my secret, I thought.
17:06No, no.
17:07When I had my first caipirinha, I knew that that was going to be the successful drink.
17:10No, it was fabulous.
17:11It's phenomenal.
17:12So you're going to show me a ginger caipirinha, which I have never tasted.
17:15You know, that's actually a lovely twist to a caipirinha.
17:18It just gives it a bite.
17:19And the way we like to do it is actually two tablespoons of sugar over the sliced lime.
17:27So it's one whole lime?
17:28Yes, one whole lime.
17:29Sometimes I add two limes, but let's make it with one.
17:32Is the ginger too in there?
17:34No, the ginger is less.
17:36And then we take some of the ice.
17:39We don't muddle first?
17:40No, a little bit of ice.
17:42And then we muddle.
17:44Oh, crushed ice.
17:45Okay, I see.
17:46Exactly.
17:47Just one more.
17:48Then we do the little trick.
17:50And this is great because it squeezes that sort of deepness of the skin of the lime.
17:55Oh, I think that's a secret.
17:57You have to have the whole lime in there.
17:58Right? Absolutely.
17:59Oh, yeah.
18:00When they try to make these in bars and they don't use a fresh lime…
18:02No, it's not the same thing.
18:03I don't take it.
18:04It's absolutely not the same thing.
18:05I send it right back.
18:07But I try to teach every bartender.
18:09It's hard to get cachaça, which is the wicked liqueur of Brazil.
18:15This is a rum made out of sugar cane, right?
18:17Yes, absolutely.
18:18Oh, it's very strong.
18:19Very strong.
18:20Okay, I got mine pretty muddled.
18:22We're going to do the ginger.
18:26Just one piece like that?
18:27Just one piece like that.
18:28Peeled ginger.
18:29And we'll muddle a little bit again.
18:31And that's it.
18:32You don't want to break it because it's also good to look at.
18:35Okay.
18:36Some more crushed ice.
18:38Okay, you can take it and I'll…
18:39There we go.
18:40Okay.
18:43So, is that enough?
18:44That's enough.
18:45Okay.
18:47Of course, I almost forgot.
18:48Two ounces of cachaça.
18:51Oh, just pour it in.
18:52There we go.
18:54More the better.
18:55That's how I do it, actually.
18:56Just pour it in.
18:57Okay.
18:58Lovely.
18:59I don't think that's enough, but…
19:02I think you're fine.
19:03But it's funny because this sugar doesn't get completely dissolved.
19:07It stays in the bottom.
19:08So, by the time you get to the bottom, it's so, so good.
19:11Okay.
19:12And a magical shake.
19:16Okay.
19:17See, I've never shaken my caipirinha.
19:18Oh, you have to.
19:19That's the secret.
19:20I never have.
19:21I never have.
19:23Voila.
19:24Can you do this for me?
19:25I don't know why.
19:26Absolutely.
19:27I'm so sorry.
19:28I just never shake.
19:30Mine gets on…
19:31Uh-oh.
19:32Uh-oh.
19:33I can't get my…
19:34Here, we'll just…
19:35Why don't you have mine?
19:36No, no.
19:37Okay.
19:38Okay, so just pour it in, right?
19:39Just pour it in.
19:40So beautiful.
19:42Now, one thing you can do is make…
19:46There.
19:47Oh, you got it.
19:48You got it.
19:50Oh, what a beautiful drink.
19:52Now, the great thing about this drink, don't you think you can make it a little bit ahead
19:55of time?
19:56You can make a whole tray?
19:57Well, yes, you can.
19:58But, I mean, that's special things to have somebody to work with you.
20:02Well, if you don't…
20:03Individually.
20:04Oh, there.
20:05A nice piece of sugar cane and that beautiful piece of ginger.
20:08Now, and what do you say in Portuguese?
20:11Saúde.
20:12Saúde.
20:13Okay.
20:14Let's taste it.
20:16The best.
20:17It's really good.
20:18If you taste this, you will love it.
20:20Yummy.
20:21It's really good.
20:23Okay.
20:24Okay.
20:25Now, this one is another fabulous one.
20:27Yeah, this is…
20:28Passion fruit happens to be one of my favorite tropical fruits.
20:30Lovely.
20:31Okay, so these are the wrinklier and the better, right?
20:34Now, let me cut this for you.
20:36Okay.
20:37And they look really awful inside.
20:40But it's so good on the inside.
20:42The more sort of like that they are, the better, because that means they are ripe, right?
20:47So, we're going to scoop it.
20:48Mm-hmm.
20:49Right into the glass?
20:50Right into the glass.
20:53So, the seeds go into the drink?
20:54Absolutely, the whole thing.
20:55Okay.
20:56And, again, it's the same process.
20:57You know, we're going to put the sugar, the crushed ice.
21:01Sometimes you put two.
21:02Okay.
21:04So, do you have any special brand of cachaça that you like?
21:08I think Pitu is a very good one.
21:10Okay.
21:11It has a great bite to it.
21:13Let's put some more.
21:14Okay, and then...
21:15Ice.
21:16Liquor to taste?
21:17Liquor to taste.
21:18I'll taste it for you.
21:22All right.
21:23There we go.
21:27Shake again.
21:28It's so good.
21:29Do you mind me to shake it for you?
21:30No, I can shake.
21:31I'm just getting it off.
21:34I don't want to get it all over my Calvin.
21:36There we go.
21:37Oh, this is really yummy.
21:38You're going to love it.
21:39I don't know what's wrong with me.
21:41There it goes again.
21:42I must be hitting it on the wrong side.
21:46I don't know.
21:47What do I do?
21:49What do I do?
21:51There.
21:52This one, I can't.
21:53There.
21:54There.
21:56Don't break the glass on me.
21:59Joey, come on.
22:00We need your help.
22:01He knows how because he's bartended before.
22:04You know, because I put it in and slapped it.
22:06This goes on our blooper tape.
22:13And I must tell you that I love caipirinhas served with a little bit of the Brazilian tapas.
22:20Oh, I want to see.
22:21Oh, yeah.
22:22Which we just brought, especially from my favorite restaurant in the city, Casa.
22:25Which is Casa?
22:26Casa.
22:27Where is that?
22:28It's lovely.
22:29It's in Bedford in Commerce.
22:30These are delicious little caipirinhas.
22:32Delicious little cheese puffs made with the white cheese, right?
22:35Yes, it's fantastic.
22:37And here you have something called coxinha de galinha, which is chicken with potatoes.
22:43Oh, like a croquette.
22:44Exactly.
22:45Look at that beautiful thing.
22:46It's really great.
22:48How is that?
22:49Good?
22:50Have one.
22:51Cheers.
22:53And best of all, the passion fruit.
22:57Listen, this drink matches your work.
22:59It's full of passion and so beautiful.
23:01Thank you very much.
23:02Thank you very much.
23:04So we're going to make a cider bourbon drink.
23:07And I added one thing to it, which was the cider frozen ice cube.
23:13The old ice ball.
23:14Yeah, the ice ball.
23:16And this is just for fun.
23:17Watch this.
23:18You have to freeze your cider into a square like that, which comes with this little doodaddy.
23:24And you just put that little square of frozen and you put this on top.
23:29And while you mix up the drink, this is going to slowly drop and you'll see what happens.
23:35It's magic.
23:36Yeah.
23:37It's magic.
23:38Okay, so what goes in the drink?
23:39So let's get started.
23:40We're each going to make our own cocktails here.
23:41We have your apple cider.
23:42So it's three quarters of a cup of apple cider.
23:45Is this for one drink or two?
23:46This is for two drinks, two cocktails.
23:48Lemon juice.
23:49Lemon juice to offset the sweetness of the cider.
23:51That goes in.
23:52And it is really sweet.
23:54And I like to use ginger just for a little extra flavor.
23:57You don't have to muddle the ginger because we're going to shake the dickens out of it.
24:01And ice?
24:02Yep, ice.
24:04So a little bit of ice.
24:07How much bourbon?
24:08It's a third of a cup, which is about two of those jigger shots there.
24:14I like to eyeball it.
24:19Everybody always laughs.
24:21And then you're just going to top it.
24:23I give it a little tap just so it doesn't explode and then give it a good shake.
24:29Oh.
24:30Now, I didn't know about this other feature.
24:34You're supposed to get the icy look on the outside.
24:36Oh, it's there.
24:37Yep, it starts pretty quick.
24:38If you shake it, you get that icy look on the outside.
24:40That means you've shaken it enough.
24:42And, oh good, you've prepared the glasses.
24:44I've prepared it.
24:45I'm serving it up.
24:46Can I show?
24:47Yes.
24:48You take this heavy thing off here and you have a perfect round ice cube.
24:55Look at that, ice ball.
24:56Really fast.
24:57And just drop that in the glass.
25:01Okay, I can't get that off.
25:03Yep, give it a good tap.
25:04That's a good trick.
25:05If ever the top gets stuck, give it a good tap and it releases the pressure.
25:08So I'm pouring mine over ice balls.
25:10And I'm going straight into two, you can use a coupe glass or a martini glass, whatever you have.
25:17And you know why you use the cider as the ice cube or the ice ball?
25:21That way you don't get any dilution whatsoever.
25:24And who wants dilution when you have a drink like this?
25:27Not me.
25:28Oh, and what about the apple slice?
25:29So, just to garnish, give it a little extra something.
25:32If you have a small lady apple or something like that, give it a thin slice on a mandolin.
25:37And these Kyocera mandolins are amazing because they're super sharp and they give you a really nice slice.
25:42I love this.
25:43And it gives you a really pretty garnish.
25:45Okay.
25:46So I just like to float that on the top.
25:48So beautiful.
25:50And there you go.
25:51You have a fancy cocktail.
25:53Oh, good.
25:54This is right before my meeting at lunchtime.
25:57So with Halloween just a few days away, I thought we would make two kind of Halloween-ish cocktails.
26:02And maybe you can take them back to the Mad Men and serve it to them.
26:06Trust me, all my friends will be waiting for me to come home and prepare these for them.
26:11So the first drink is called a Bloody Scary instead of, you know what, the Bloody Mary.
26:16And it's not very hard to make.
26:18It's exactly one ounce of pomegranate juice or blood orange juice.
26:25Do the blood orange.
26:26You can make it right here.
26:27Oh, this one here?
26:28Yeah.
26:29Blood orange.
26:30So it's blood orange juice.
26:31So it's like blood.
26:32And you can just buy this like?
26:33Well, you buy the fresh blood oranges at the grocery store.
26:37Half an ounce of simple syrup, which is equal parts of sugar and water dissolved.
26:43And one and a half ounces of Campari.
26:47Excuse me.
26:48Oh, here we have to put.
26:49There is no Campari in there, so we'll pour.
26:51I know.
26:52I was like, do we pretend?
26:53It's a half an ounce.
26:54I'm good at make-believe.
26:55Half an ounce of Campari.
26:56Here, you can pour your little Campari.
27:00And yeah, that's good.
27:03That's a heavy pour.
27:04Yeah.
27:05And then we're going to top it with Prosecco.
27:08I'm leaving about an inch and a half in the glass.
27:12Prosecco is a sparkling Italian wine.
27:15You'll leave about that much.
27:16Sounds delicious.
27:18So far, this is a really good drink.
27:20Because.
27:21But now to make it really frightening, there is a new vodka called Blavod, and it's black.
27:29Fantastic.
27:30And it's made black.
27:31What makes it black?
27:32Well, with something.
27:34It's a blackish-violet hue, and it's a Catechu.
27:42Black Catechu.
27:43I don't know what that is.
27:44So pour this over the back of a spoon so it just stays right on the top of the drink.
27:52It looks like smoke going.
27:54Look.
27:55Beautiful.
27:56You can do that.
27:58So now that is a drink befitting Halloween, I would say.
28:03Isn't it great?
28:04Am I going to get it on there?
28:06Yeah, that's good.
28:07You're doing it just perfectly.
28:08I've made a few black and tans.
28:11Look at this.
28:12Now that is a beautiful drink.
28:13We will sip that.
28:15It's gorgeous.
28:16Yeah, it's fun, right?
28:18Yeah.
28:19And Blavodka, the black is natural.
28:21It does not affect the taste of the vodka whatsoever.
28:25It just looks good.
28:26Yes, and now this is a very delicious drink also.
28:31And we're going to make this out of, in a shaker, we have rye.
28:38Oops.
28:39Do you like mixed drinks?
28:40I do.
28:41You have to if you're on a diet.
28:43So we have one and a half ounces of rye.
28:45I've given up on the measuring now.
28:47And we have some lemon juice, a half an ounce of lemon juice.
28:53And we have one and a half ounces of simple syrup.
28:57These are really great if you don't have these at your house in the bar.
29:00Now, I noticed that on the program they're not measuring ever.
29:04No.
29:05No.
29:06Those are triple shots.
29:08Right, right.
29:09And this is a beautiful pomegranate juice.
29:11Here's the pomegranate juice.
29:13Okay.
29:14And we're going to shake this up.
29:16Would you like to shake?
29:18Sure.
29:19Okay, let me put the, okay, you shake and then we'll.
29:21Okay.
29:23Okay.
29:29And here we're going to put some pomegranate seeds in the glass.
29:32You can pour that right over.
29:37Doesn't that look good?
29:38It does look good.
29:39We call this like the bloody tooth.
29:42That's appetizing.
29:43Well, because these look like little baby teeth that are just falling out,
29:48all the little blood on it here.
29:50And we'll make me another one, but you try that.
29:53See if you like it.
29:57It's all the real thing.
29:58Oh, that's delicious.
29:59It's good, right?
30:00Yeah, that's really good.
30:01And I'm sure that all of you know what a spritzer is.
30:04It's a little bit of ice.
30:06This is a drink that you can drink more than one of.
30:10Sometimes a cocktail is really a little bit strong
30:14and you're feeling a little bit woozy by the time you meet the 10th guest.
30:19You can't remember anyone's name.
30:21But I really like to have one melon ball of cantaloupe
30:27and one of watermelon.
30:31And then it's mostly wine,
30:33but it's diluted wine with a little bit of sparkling seltzer
30:38or sparkling mineral water.
30:40So it's probably around 60-40.
30:44And then this is a very refreshing drink
30:47and very nice to imbibe with your croque monsieur.
30:52And Curry's here to help me make a delicious cocktail
30:55that's perfect for your holiday party.
30:57And it has some rum in it.
30:58Yes.
30:59You can make it without rum, though.
31:00It tastes very good.
31:01Oh, really?
31:02Yeah, yeah.
31:03I think we want it with the rum.
31:04And this is a blood orange punch.
31:06If you don't squeeze your own blood oranges,
31:09you can use Italian volcano orange juice,
31:12and it is the blood orange juice.
31:14It comes in a bottle like this.
31:15This is another great product, too.
31:17This is a wonderful sparkling orange beverage called Aranciata.
31:22And both of these are great.
31:24You can use fresh-squeezed blood orange juice.
31:27But for this, we're going to use one and a half cups of this.
31:30Okay.
31:31You can measure that out.
31:32So this is the blood orange juice.
31:33Yeah.
31:34Fresh-squeezed, one and a half cups.
31:36Oh, I messed that up.
31:37That's okay.
31:38Don't worry.
31:39No, that's two cups.
31:40Oh, I'm one and a half cups.
31:41Okay.
31:42And then fill those ice cube trays with,
31:44no, not with that, with this.
31:46With this.
31:47Yeah, perfect.
31:48And then in the meantime, I'm going to,
31:50and those ice cube trays should go into the freezer,
31:52and I think there's some frozen blood orange juice already in there.
31:56You know what I like about this idea is that when you put this into the punch,
31:59it won't water down the drink,
32:01which always happens with punch if you use regular water, right?
32:04Yes, well, I do that with all my punches.
32:06I try to freeze the juice.
32:08If I'm making iced coffee, I freeze the leftover strong coffee and make ice cubes
32:12so then you don't dilute your drinks.
32:14It's a very simple and easy good thing that we've always sort of adhered to.
32:19And so cut the blood oranges.
32:21See how pretty the blood orange is?
32:23It has that little tinge of red.
32:24Right now, it's early in the season, so they're not really dark,
32:27but as the season gets a little bit longer, the blood oranges are dark red.
32:34I remember in Sicily, I sat down at a table in a restaurant,
32:38and I ordered orange juice,
32:40and they brought me this very dark red juice,
32:43and I said, oh, no, no, no, not tomato juice.
32:45I would like orange juice.
32:47And they laughed at me because it was blood orange juice.
32:49But blood oranges have a very specific, lovely extra flavor.
32:53They do. It's a little pungent, a little perfumey.
32:55It's just fantastic.
32:57So those can go into the freezer as these little segments also go into the freezer.
33:02And we can take the ones out that are already made.
33:04Ah, yes, perfect.
33:07You can just put those right in there.
33:09And look how pretty they look when they are in the freezer.
33:14They're gorgeous.
33:17And they are. Look how pretty those are.
33:19Yeah, they turned out really nicely.
33:20So now we're going to add the orange juice.
33:23Here, you can put the ice cubes in there if you'd like.
33:26We need the juice.
33:28I think you could just turn them upside down. They'll fall out.
33:31Yeah, there.
33:32Done, done.
33:34And then three tablespoons of fresh lime juice, very important.
33:38Here, you can pour some of this in there.
33:40Yeah, we hardly have to even stir it.
33:42Just push it around.
33:43So three cans of this.
33:44Yeah, three of aranciata.
33:45And then this gorgeous white rum.
33:49Oops.
33:50A whole cup of it.
33:54And three cans of this.
33:55You see what color it is?
33:56It's not that bright artificial orange that the orange sodas sometimes get.
34:00That's right, because it doesn't have all that fake stuff in it.
34:01And you can put all those beautiful orange wedges right in here, too.
34:04Oh, I love this idea because this is great.
34:07These help keep it cold in addition to the, I'm sure there was a prettier way for me to do this.
34:13I'll do this with my hands.
34:14No, but look how gorgeous.
34:15They are.
34:16That really is beautiful.
34:17Absolutely.
34:18Look at that.
34:19That's gorgeous.
34:20Well, as we all know, Halloween isn't just for children.
34:22If you're having a grown-up party, here's a dark and mysterious cocktail.
34:26It's made with cassis and blackcurrant nectar.
34:29If you haven't seen blackcurrant nectar, well, it is a delectable drink.
34:33All these nectars, they're all delicious.
34:35They're a little on the sweet side.
34:37But when you finish making the punch, you'll want a little bit of that sweet sugar.
34:43Fill an ice cube tray because you want an undiluted punch.
34:47And if you use ice cubes made out of one of the ingredients, you will not be diluting your drink.
34:55It takes about two cups to fill an ice cube tray.
34:58Now get this right into the freezer and let it freeze until it's hard, at least three hours.
35:04So give yourself some time.
35:07We have some already frozen.
35:14Oh, and it's beautiful and syrupy.
35:16And this will just let sit out.
35:18We're going to get it right into our punch bowl.
35:20In a medium saucepan, combine four cups more of this lovely blackcurrant nectar.
35:26Blackcurrants are blackberries.
35:29They're related to redcurrants and to whitecurrants.
35:32They're very pungent, and they are the basis for something called cassis,
35:38which is a French or European liqueur made out of blackcurrants.
35:44And it is often added in cocktails like a wonderful Kir Royale,
35:51if a little bit of cassis in champagne or just a Kir, which is cassis in white wine.
35:56We want eight fresh sage leaves.
35:59Very important that they be fresh.
36:01That's four, eight.
36:03And two sticks, two big fat sticks of cinnamon.
36:07Heat this up and simmer for 15 minutes.
36:11We already have one started.
36:13It's been sitting here on the stove.
36:15And what we want to do with it,
36:17once it's really infused with the flavor of the sage and the cinnamon,
36:21is just strain it so that all the spices and the herbs are strained out.
36:29And this is what we're going to mix with the rest of our cocktail.
36:33Right in the punch bowl, you can combine this flavored nectar
36:40with one cup of cassis.
36:44This is that lovely thick syrupy cassis.
36:51Mmm, so good.
36:53One cup.
36:57You can see that it's quite thick.
37:00Two cups of sparkling cider.
37:09Sparkling cider is carbonated apple juice,
37:12but you could add champagne to this if you like.
37:15And two-thirds of a cup of ice-cold vodka.
37:28And add some club soda.
37:32Club soda makes it even more sparkly.
37:37About one cup of club soda.
37:39And now release your ice cubes
37:44and let these fall right down into your punch.
37:49And you see what I mean about not diluting your punch?
37:53And as soon as it's very cold, take a sip.
38:00You'll certainly enjoy it.
38:02Spook all your friends with a cauldron of Halloween punch with black ice.
38:09Utterly delicious. I guarantee it.