Keep it Classic Tuesdays
Keep it Classic Tuesdays happens every Tuesday at MG Road. Former NASA scientist turned accomplished barkeep Sam Thompson makes classic cocktails that run the gamut and go beyond the scope of just Manhattans, Martinis, and Old Fashioneds. Sam serves up classic cocktails of the more esoteric and highly drinkable variety. If you like to feel smart and knowledge about your cocktail choices, but don't always want to drink something that tastes like a 16th herbal tincture, then boy is this the series for you.
Welcome to keep it classic tuesdays
In this video we get to know Sam and what the video series is all about.
How to make a champs-ÉlySées - Episode 1 of Keep it classic tuesdays
In this video Sam makes the Champs Élysées, a refreshing and highly drinkable classic cocktail, made with cognac and green chartreuse. The drink takes its name from the most famous avenue of Paris, France.
2 oz. cognac (Remy Martin VSOP)
0.75 oz. lemon juice
0.25 oz. green chartreuse
0.5 oz. demerarra syrup
1 dash angostura bitters
-shake with ice, double strain into a coupe glass, garnish with a lemon twist
How to make a Brooklyn - Episode 2 of Keep it classic tuesdays
In this video Sam makes the Brooklyn, the signature drink of the burrow of New York City with the same name. It's a delicious classic cocktail dating back to 1908, made with rye whiskey and dry vermouth. The Brooklyn is perfect for someone who likes the most famous NYC classic, the Manhattan.
2 oz. rye whiskey (Bulleit)
0.75 oz. Dolin Dry Vermouth
0.25 oz. Cio Ciaro (or another bitter, orangey amaro)
1 tsp. maraschino liqueur (Luxardo)
-stir with ice, strain into a chilled coupe glass
How to make a Hotel Nacional - Episode 3 of Keep it classic tuesdays
In this video Sam makes the Hotel Nacional, a drink that falls into the category of classic tropical drinks - and is made with apricot brandy and Jamaican rum. The drink was developed in the 1930s at the Hotel Nacional in Cuba. Sam takes his recipe from Jeff "Beach Bum" Berry's famous cocktail book, "Potions of the Caribbean," and as Sam describes in the video, the drink is finely balanced and not too sweet - a perfect drink to make if you want something tropical but well made and impressive. If you're into learning about classic tiki cocktails and tropical drinks, this is a video for you.
2 oz. Jamaican rum (Appleton Estate)
1 oz. pineapple juice
0.5 oz. lime juice
0.5 oz. simple syrup
0.25 oz. apricot brandy (Rotham & Winter)
-shake with ice, double strain into a coupe glass, garnish with a lime wheel
How to make a Sazerac - Episode 4 of Keep it classic tuesdays
In this video Sam makes a true "classic of classics" - the Sazerac. Although Keep It Classic Tuesdays focuses on some of the more esoteric classics, we would be remiss to not include one of the essentials every now and then. Called by some the Grandfather of the Classics, watch and learn how to make this venerable concoction.
1.5 oz. rye whiskey (Bulleit)
0.5 oz. cognac (Remy Martin VSOP)
0.25 oz. demerara syrup
1 dash angostura bitters
a bunch of dashes of Peychaud's Bitters
-Coat interior of glass with absinthe (Vieux Pontarlier), stir with ice, strain into a prepared glass, create a lemon twist and squeeze over the drink, but don't drop it into the drink
How to make a Tuxedo - Episode 5 of Keep it classic tuesdays
In this video Sam makes the "Tuxedo" - a very old drink with a foggy origin story. Very similar to a Martini, the Tuxedo only has 3 ingredients, Plymouth gin, fino sherry, and orange bitters. If you love martinis or clear boozy cocktails with a little something different going on, add this one to your repertoire.
2 oz. Plymouth Gin
1 oz. Fino Sherry
1 dash orange bitters
-stir with ice, strain into cocktail glass, garnish with a lemon twist
How to make a Brandy Crusta - Episode 5 of Keep it classic tuesdays
In this video Sam makes a very "classy" classic - the very unique - Brandy Crusta: a wonderfully nuanced drink, with a decedent sugar rim and extra long lemon peel garnish. Perfect to impress your friends.
2 oz. cognac (Salignac)
1 barspoon dry curaçao (Pierre Ferrand)
2 dashes maraschino liqueur (Luxardo)
1 dash Boker's bitters
1/2 barspoon lemon juice
-put all ingredients in a mixing glass, choose a glass with a tight rim, coat the rim in sugar using the juice of a lemon, create longest lemon peel possible, position lemon peel to be held in-place in rim (as shown), add ice to mixing glass and stir, strain carefully into glass so as not to disturb lemon peel, and serve!