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 <description>She’s been called a cocktail innovator, an aperitif artist and a mixologist. And with good reason. Alberta Straub (a.k.a Miss Flighty); is known for turning fresh homemade ingredients into wildly sexy, exuberant drinks. Join her every week to learn a new drink, trick, or tip that will be sure to impress people when you get behind the bar, whether it be for a romantic evening in, a dinner party or to liven up a happy hour with friends. Cheers!
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 <copyright>Copyright 2007-2008 ON Networks, Inc.</copyright>
 <itunes:subtitle>ON Networks</itunes:subtitle>
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 <itunes:summary>She&#039;s been called a cocktail innovator, an aperitif artist and a mixologist. And with good reason. Alberta (a.k.a Miss Flighty); Straub is known for turning fresh homemade ingredients into wildly sexy, exuberant drinks.  Join her every week to learn a new drink, trick, or tip that will be sure to impress people when you get behind the bar, whether it be for a romantic evening in, a dinner party, or a professional setting. Cheers! 

See more of this great show and others at www.onnetworks.com.

All of ON Networks&#039; shows are available in both Apple TV HD and a smaller version that plays on both iPods and iPhones.  To download a different version of this show, click on the &quot;See All Podcasts&quot; link and select the version you&#039;d like to download!</itunes:summary>
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 <pubDate>Mon, 25 Feb 2008 12:10:00 -0600</pubDate>
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 <media:description type="plain">Thinking about experimenting with making drinks?  Listen to Alberta.  Using a special methodology, Alberta explains the difference between a base and a modifier.  The end result?  A delicious drink recipe you can call your own!</media:description>
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 <item> <title>Tipperary</title>
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 <description>A fabulous Irish drink with whiskey and Chartreuse.&lt;br&gt;&lt;a href=&quot;http://www.onnetworks.com/videos/cocktails-on-the-fly/tipperary&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/cocktailsonthefly_tipperary_425x239.jpg&quot; title=&quot;Tipperary&quot;&gt;&lt;/a&gt;</description>
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 <media:description type="plain">A fabulous Irish drink with whiskey and Chartreuse.  A Manhattan is dandy, but in the summertime you want a cocktail with a bang to it!  There are three variants: the Tipperary, the Shamrock, and the Everybody&#039;s Irish.  Tackle the first one today!</media:description>
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</item>
 <item> <title>Spa Sensation</title>
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 <description>Alberta&#039;s variation on a classic gin drink.&lt;br&gt;&lt;a href=&quot;http://www.onnetworks.com/videos/cocktails-on-the-fly/spa-sensation&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/cocktailsonthefly_spasens_425x239.jpg&quot; title=&quot;Spa Sensation&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Tue, 05 Feb 2008 18:16:00 -0600</pubDate>
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 <media:description type="plain">Alberta&#039;s variation on a classic gin drink.  You can use vodka if you want for this easy, fun, and refreshing drink, but Alberta likes the gin.  Make sure and check out the &quot;Spa Mix&quot; episode for a recipe on how to make a pivotal ingredient for this great cocktail.</media:description>
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 <itunes:explicit>no</itunes:explicit>
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 <description>Stirring.  It&#039;s harder than it looks.&lt;br&gt;&lt;a href=&quot;http://www.onnetworks.com/videos/cocktails-on-the-fly/stirring-alberta-essential&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/cocktailsonthefly_stirring_425x239.jpg&quot; title=&quot;Stirring (Alberta Essential)&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Fri, 01 Feb 2008 14:15:00 -0600</pubDate>
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 <media:description type="plain">Stirring.  It&#039;s harder than it looks.  Flighty bartender Alberta Straub demonstrates the best  methods for stirring cocktails in this informative cocktail tutorial.</media:description>
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 <pubDate>Mon, 21 Jan 2008 16:07:00 -0600</pubDate>
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 <media:title>Pouring (Alberta Essential)</media:title>
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 <media:description type="plain">Don&#039;t be fooled, pouring correctly is a huge part of making good drinks.  With the right measuring devices, you can calibrate your pours to be perfect every time you make a cocktail.</media:description>
 <media:keywords>cocktail,pour,jigger,shot,alcohol,best,tip,advice,trick,bar,bartend</media:keywords>
 <onnetworks:product_id>cocktailsonthefly_pouring</onnetworks:product_id>
 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
 <enclosure url="http://podcast.onnetworks.com/videos/cocktailsonthefly_pouring_1280x720.mp4?feed=video&amp;key=24&amp;target=site" type="video/quicktime" />
 <media:text type="html"><![CDATA[Coctails on the fly
Episode “Pouring”

Alberta: Hi, welcome aboard Mrs. Flighty here and I am here to tell you about pouring. Well, you know pretty much, pouring is the most important thing in making a cocktail, I mean pouring, it’s pouring you know? Pouring ok? So anyway to pour you simply pick up the bottle and pour right? No that is not exactly right because you have got to measure too. 
So the top bartenders I have seen in London and New York, and I have started to do this too, ever since I started this show, because apparently I have to convey to you guys recipes. I have been bartending for many, many years and I have been free pouring and I have just kind of have a feel for things, and I have got to tell you it has been really great since I started using the jiggers, because now I know exactly how much goes into a cocktail instead of just feeling how much goes into a cocktail. 
You can do it both ways, both ways work, but you know what I want to remind you that cocktails are very important, they are very precise, the amounts that are going into their, you have to be right on, spot on. Just a little bit an eight of an ounce or something off can spoil a cocktail. I will always kind of taste it, tip it in right there with a straw to make sure before I pass it to the customer. But you know what; I don’t want to do that. I want to make sure and know in my head that it is perfectly balanced and spot on and good and that is how you do it with jiggers. 
So first of all you start off with, I have got a couple of different jiggers here it is good to have these in your bar. One is ¾ an ounce and one is an ounce and a half on this side. So this is good for something like a cosmopolitan or a lemon drop or perhaps an aviation. Another good one is one ounce and a two ouncer because a lot of times you will need the 2 ouncer if you are going to make a Manhattan or something like that. 
So here is two ways that you can know precisely how much spirit is going into your drink. Now if you decide that you want to be a free pourer and you think that is fun and cool and that is great. And you know what it is fun and cool. Then you use your jigger to practice and when you practice pouring your pour is called a cadence. Now there are a couple of things that can affect your cadence. 
One of those is the type of pour spout you have. If you have no pour spout then you have got to watch out, because your bottle is going to our really fast. As you can see I have these metal pour spouts. There is also the plastic kind or kinds with the screen pourers. There are slow pourers; there are all kinds of different kinds. 
So what you need to do is be aware of the different types of pour spouts that you have on your bottle and then you do this thing where you practice your cadence, and when you practicing, you pour into your jigger and you have your little saying that you say to yourself. Like I like to say one alcoholic, two alcoholic, three. Something like that, you can make up your own, whatever you want to do.
But then you keep pouring and you keep practicing until you are not even looking, you don’t even see how much it is and you know you are getting it spot on and you pour it into your glass and you know, just keep pouring. Get a bottle, an empty bottle and fill it with water and practice your cadence. Or get some jiggers and that way you know when you’re mixing up your drink you have got the right amount of spirit and modifier in there. There we go pouring, an important part of cocktail making.  
Pouring:
1. Pouring is the most important part of making cocktails.
2. Use jiggers, its exact.
3. Have two jiggers: 1.5 oz. and ¾ oz. and 1 oz. on one side and 2 oz on the other.
4. For free pouring develop your cadence and practice!
]]></media:text>
 <itunes:duration>3:42</itunes:duration>
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 <itunes:subtitle>Don&#039;t be fooled, pouring correctly is a huge part of making good drinks.</itunes:subtitle>
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</item>
 <item> <title>Peach Old Fashioned</title>
 <link>http://www.onnetworks.com/videos/cocktails-on-the-fly/peach-old-fashioned</link>
 <description>This bourbon cocktail isn&#039;t your grandpa&#039;s Old Fashioned.  &lt;br&gt;&lt;a href=&quot;http://www.onnetworks.com/videos/cocktails-on-the-fly/peach-old-fashioned&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/cocktailsonthefly_peach_425x239.jpg&quot; title=&quot;Peach Old Fashioned&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Fri, 18 Jan 2008 15:52:00 -0600</pubDate>
 <dc:creator>ON Networks</dc:creator>
 <guid isPermaLink="false">4179 at http://www.onnetworks.com</guid>
 <category domain="http://www.onnetworks.com/videos/cocktails-on-the-fly">Cocktails on the Fly</category>
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 <media:title>Peach Old Fashioned</media:title>
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 <media:description type="plain">This bourbon cocktail isn&#039;t your grandpa&#039;s Old Fashioned.  It&#039;s peachy.  As with all her drinks, Alberta takes the flavor and presentation to the next level, demonstrating another recipe guaranteed to leave your tastebuds reeling.</media:description>
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 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
 <enclosure url="http://podcast.onnetworks.com/videos/cocktailsonthefly_peach_1280x720.mp4?feed=video&amp;key=24&amp;target=site" type="video/quicktime" />
 <media:text type="html"><![CDATA[Coctails on the fly
Episode “Peach Old Fashioned”

Alberta: Greetings, hello and welcome aboard it is time to make the fresh Alberta Peach Old Fashioned and this is a super yummy summer drink.  You’re sitting on your front porch and you drink it and you’re like oh, it is refreshing and it is good it is strong.  Alright so it is super yummy and I’m going to tell you what to do.
First of all get some Alberta peaches to be honest with you I don’t really have Alberta peaches but when I was little my uncle called me Alberta peach so I like to call all peaches Alberta peaches, so that is why it is the fresh Alberta peach old fashioned.
So what I do first of all to start off with is I soak my Alberta peaches and my ginger cardamom sugar so watch a old episode to find out how to make it because what happens when you do this is your peaches get nice and soft and really flavorful, they’re easy to muddle and they taste super gingery and good and so that is what you need to do, try it.  So first of all you pour in, I use raw sugar a real old fashion, a traditional old fashion is a cube of sugar I like to use raw sugar because it blends really, really nicely with the bourbon.  So I’ll put in raw sugar it is a bout a bar spoon full.
Then I soak the sugar with Angostura bitters, OK and then we use a bar spoon and we’re going to stir it up a little bit to, you can kind of use the red side to muddle and stir.  Now you’re not going too, the goal is when you make a traditional old fashioned you are trying to dissolve all of the sugar but you’re not doing that here.  The thing is that this raw sugar blends really nice with the peaches and what you want to do is have a nice big straw.  Typically at a lot of guys they don’t want to use a strong to drink their drink, but the straws an important part of the drink because you suck up the raw sugar granules with the bourbon in with the peaches and it just makes a really nice blend.
Just kind of do it, trust me do it the flighty way I know it is not very manly but what do you do.  So you do not try to dissolve it all you are just stirring a little bit.  It is looking kind of dissolved, do you guys see that?  But not all of the way and then we are going to put in some oranges, some orange slices.  I have a couple of orange slices here and these are from, these are cut pretty thin because I had them from making other drinks, you know you might want to have like a thicker or chunk year, some juice but this is a nice fresh orange and it has some juice coming.
Then you top it off with some of your ginger soaked peaches, Alberta peaches right?  And then you’re ready to muddle, OK so let’s start in and muddle.  The thing is the peaches, look at these they have been also soaked in the sugar in there so easy to muddle look at them you are mixing them you are muddling, super tasty.  So there we go muddling, I have a little piece of ginger in there, let me get it nice and soft.
You’re never going to muddle it all the way; you’re not going to do when you’re trying to make a minty drink.  You are trying to just break up the flavors a little bit and let them out.  There we go OK, it is looking good.  Then we add some crushed ice as you can see here I have an ice crusher and I have got some crushed ice in there, there we go top it off with crushed ice.  And then we add some bourbon, about 2 ounces, more if you have a bigger glass that is up to you.
OK so we are going to do just a little bit more stirring.  It smells good, I love you peach old fashioned.  And then you do not have to do this but a little spray of seltzer on top, though there we go.  OK and here is that straw I was talking about, you can just drink up the flavors and the raw sugar and orange and it is so delicious.  Fresh Alberta Peach Old Fashioned, OK let me try it.  It is good, cheers.
Fresh Peach Old Fashioned:
1.  So peach slices and ginger sugar.
2.  Add one bar spoon of raw sugar.
3.  Soak the sugar in Angostura bitters.
4.  Stirring until half dissolved.
5.  Add two orange slices.
6.  Four peach slices.
7.  Muddle!
8.  Add crushed ice.
9. 2 oz. of bourbon.
10.  Top with seltzer.
11.  Serve with a short thick straw.



]]></media:text>
 <itunes:duration>4:34</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords>Exotic mixed drink recipes drinks alcoholic alcohol signature free video how mix easy</itunes:keywords>
 <itunes:subtitle>This bourbon cocktail isn&#039;t your grandpa&#039;s Old Fashioned.  </itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>Aviation</title>
 <link>http://www.onnetworks.com/videos/cocktails-on-the-fly/aviation</link>
 <description>The lemon-flavored gin drink is one of Alberta&#039;s favorites!&lt;br&gt;&lt;a href=&quot;http://www.onnetworks.com/videos/cocktails-on-the-fly/aviation&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/cocktailsonthefly_aviation_425x239.jpg&quot; title=&quot;Aviation&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Tue, 18 Dec 2007 17:58:00 -0600</pubDate>
 <dc:creator>ON Networks</dc:creator>
 <guid isPermaLink="false">4064 at http://www.onnetworks.com</guid>
 <category domain="http://www.onnetworks.com/videos/cocktails-on-the-fly">Cocktails on the Fly</category>
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 <media:title>Aviation</media:title>
 <media:thumbnail width="640" height="360" url="http://images.onnetworks.com/images/cocktailsonthefly_aviation_640x360.jpg" />
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 <media:description type="plain">The lemon-flavored gin drink is one of Alberta&#039;s favorites!  Besides that, this drink fits the theme of her show.  Get familiar with liqueur in this great bartending recipe and don&#039;t be afraid to experiment.</media:description>
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 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
 <enclosure url="http://podcast.onnetworks.com/videos/cocktailsonthefly_aviation_1280x720.mp4?feed=video&amp;key=24&amp;target=site" type="video/quicktime" />
 <media:text type="html"><![CDATA[Cocktails on the Fly
Episode “Aviation”

Alberta Straub: Oh my gosh, guess what time it is you guys? Ooh, it is the time for Flighty to make her number one classic drink of all time, the Aviation. Now I know that Flighty told you that a Negroni was her favourite drink, but she loves the Negroni so much but she loves the Aviation, and you have got to understand why, I mean it is the Aviation, duh, doy. 
Now I am going to tell you a little tiny secret and don’t tell anybody I told you this but the Aviation it is made with gin, I like to use Plymouth but  it is made with Luxardo Maraschino liqueur but you can also make it with vodka if you so chose. 
So anyway we are going to make it right now, so anyway. This is how you do it, it is really simple it is really good,  I do it with all my Aviations and I do it in my bar, I always do it this way and I wanted to make the classic one here on the show because I want to be a little classic. But using the spa mix, Flighty's spa mix in there, you can see an old show to see how to make it. Using the spa mix in the Aviation make it absolutely deliciously good ad if you happen to use my cucumber spa mix and you use gin with it, use Hendrix gin, Hendrix cucumber gin, it is so super tasty you will not believe. 
Ok today I am making the spa mix style, I am making regular, straight told classic super yummy Aviation. So here we go, so we start off with one and one half ounces of gin, whoo there we go filling, okay ooh it is so tasty. I can smell the gin already, no I am just kidding, okay and then three quarters of an ounce of Luxardo Maraschino liqueur, there we go okay. Then we are going to put in an ounce of lemons, I have, guess what these are? I have Myer lemons that makes it very tasty, but you don’t have to use Myer lemons. 
Be careful of that, you know I am lucky I have glasses because I have little guards on my eyes, sometimes I lose my glasses like I did last week and it gets right there in my eye,  but I am going to put a tiny bit more in because I know that is not quite a ounce. Then you put in a splash of simple syrup, this is optional. There are many recipes for the Aviation, the oldest recipes say no sugar at all, the ones from the 30’s and 40’s  say a little bit of sugar and then the modern recipes you have got glasses edged with sugar it is all crazy. You just got to do what you got to do; it is all about your taste, Flighty like a little splash of sugar or her spa mix in hers.  
Alright so we will put some ice cubes in, .there we go, we have got some nice big chunks of ice for shaking, there we go. Be careful about breaking your glass if you have got this big ice going. Because although it makes a great drink, shakes it up and gets it nice and cold, not a lot of dilution. It is a little bit dangerous so Flighty typically when she is doing her show trying to demonstrate things she will use a metal sleeve on either side, which is kind of the best way to go. Create your seal, okay it is time for shaking. 
Oh it is cold now, see you can see all the ice on the side, okay it is time. Ok get your glass, the glass was chilled but flighty talked so long the glass isn’t chilled, the place is kind of cold, make sure you have a chilled glass. Pour into there and then add a lemon slice. There we are, classic Aviation, super yummy and super good, cheers!

Aviation
1. Add 1.5 oz gin
2. ¾ oz. of Luxardo Maraschino Liqueur 
3. 1 oz. of fresh lemon juice
4. Add ice and shake
5. Strain into a chilled cocktail glass
6. Garnish with lemon peel
7. Also good with spa mix 


]]></media:text>
 <itunes:duration>4:27</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords>gin drink recipe cocktail how tutorial best lemon bartend guest</itunes:keywords>
 <itunes:subtitle>The lemon-flavored gin drink is one of Alberta&#039;s favorites!</itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>Mary Ann With Ginger</title>
 <link>http://www.onnetworks.com/videos/cocktails-on-the-fly/mary-ann-with-ginger</link>
 <description>You won&#039;t believe this 60s sitcom themed cocktail!&lt;br&gt;&lt;a href=&quot;http://www.onnetworks.com/videos/cocktails-on-the-fly/mary-ann-with-ginger&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/cocktailsonthefly_marianne_425x239.jpg&quot; title=&quot;Mary Ann With Ginger&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Tue, 11 Dec 2007 11:42:00 -0600</pubDate>
 <dc:creator>ON Networks</dc:creator>
 <guid isPermaLink="false">3979 at http://www.onnetworks.com</guid>
 <category domain="http://www.onnetworks.com/videos/cocktails-on-the-fly">Cocktails on the Fly</category>
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 <media:content medium="video" height="720" width="1280" bitrate="4164" framerate="24" samplingrate="44.1" channels="2" lang="en-US" type="video/mp4" url="http://podcast.onnetworks.com/videos/cocktailsonthefly_marianne_1280x720.mp4?feed=video&amp;key=24&amp;target=site" isDefault="true" onntype="hd" />
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 <media:title>Mary Ann With Ginger</media:title>
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 <media:description type="plain">You won&#039;t believe this 60s sitcom themed cocktail!  Alberta throws in everything but the kitchen sink, including Pimm&#039;s #1 and her patented Spa Mix.</media:description>
 <media:keywords>cocktail,recipe,best,liquor,alcohol,easy,weird,tutorial,class,lemon</media:keywords>
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 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
 <enclosure url="http://podcast.onnetworks.com/videos/cocktailsonthefly_marianne_1280x720.mp4?feed=video&amp;key=24&amp;target=site" type="video/quicktime" />
 <media:text type="html"><![CDATA[Cocktails on the fly
Episode “Mary Ann with Ginger”

Alberta Straub: Gilligan’s Island that was a great show wasn’t it?  Five passengers set sail that day for a 3 hour tour, well aren’t they the lucky ones that Ginger and Mary Ann were on that boat right?  You always ask the guys which one would you choose Ginger or Mary Ann, and you see them get that dreamy look in their eye.  Well I made a cocktail to solve that problem is called the Mary Ann with a Ginger together at last.  You no longer need to choose.
So here we go, I made this drink for my trip out Tuesday, Aloha airlines and I have some other good drinks that day, they’re not puns but there are some good ones.  I had the Hagan’s Hawaiian punch, the Banana Dano, and the Brady episode.  So here we go this is how you make the Mary Ann with Ginger, super tasty, yummy, and a good.
First we start off with Plymouth gin, this is a great gin, it is from England and it is super tasty.  It is Plymouth style and Plymouth style means that it has got nice soft flavors, it has got juniper but it is not as strong as juniper flavor as a London style gin, it is a really tasty gin and I like to use it for almost everything.  I’m going to put in about 2 ounces and then I’m going to put some Pimms number 1 in there, in an ounce.  Then we are going to add our citrus, hello citrus you look so tasty, OK this one is a little tough.  Hopefully it is about an ounce, I was working for it there.
Add some of my spa… my delicious and tangy spa mix, you guys see another old Flighty episode to see how to make it, this stuff is good and you should always have it in your fridge.  I’m telling you, you can add it to almost every cocktail, I love you spawn makes, get in there.  Then we put in a handful of minty mint in there, OK we got some it going.  Then some ginger cardamom sugar, check another Flighty episode for that.  It sounds difficult but it really is not you should just keep this stocked in the fridge at all times that is what I say.
Now it is time to muddle, so we are muddling, there we go it gives us time to talk about some of our favorite Gilligan’s Island whacky episodes, where the Monkeys overran the island or when there was the bomb on the island, very fun.  Those hammocks always looked great and the huts that they built, the professor was pretty hot if you ask me, but Gilligan is probably more my style, you know what I mean.  Flighty and Gilligan, could you just see couple that they would make?  With that redshirt, pretty foxy.
You know I also like to MacGyver and Murdoch from the A-Team, so that shows you.  Alright, here we go muddling; OK I think it is muddled.  We’re going to add some nice, I made some crushed ice earlier with my ice crusher; here we go scoop it in there.  Then we will give it a little stir and I think I’ll put some more ice in there because we got to put some more ice in there and that is just how it is going to go.  There we go a little bit more ice and then Ginger beer, we’re going to top it off with Ginger beer.  Can you just see Mary Ann’s little gigum shirt right now?  Such a hottie, and Ginger, I want to be loved by you.  I can’t even try but she was a hottie two.
OK so we are going to put some cucumber there we go, and then a little piece of ginger and then it is time for a straw.  There we go, I say cheers to you and here’s to hoping that you end up on a deserted island with Mary Ann and Ginger, alright let’s taste this baby.  That is delicious, here is to desert islands, cheers.
Mary Ann with Ginger:
1. 2 oz. of gin
2. 1 oz. Pimms #1 
3. 1 oz. lemon juice
4. Splash of spa mix
5. A handful of mint leaves
6. Splash of ginger cardamom sugar
7. Muddle!
8. Add crushed ice and stir
9. Add more ice and top with Ginger beer
10. Garnish with mint and a ginger slice, delicious. 


]]></media:text>
 <itunes:duration>4:34</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords>cocktail recipe best liquor alcohol easy weird tutorial class lemon</itunes:keywords>
 <itunes:subtitle>You won&#039;t believe this 60s sitcom themed cocktail!</itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>Citrus Sugar (Alberta Essential)</title>
 <link>http://www.onnetworks.com/videos/cocktails-on-the-fly/citrus-sugar-alberta-essential</link>
 <description>This spectacular rim sweetener is sure to add pizazz to your drinks.&lt;br&gt;&lt;a href=&quot;http://www.onnetworks.com/videos/cocktails-on-the-fly/citrus-sugar-alberta-essential&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/cocktailsonthefly_citrussugar_425x239.jpg&quot; title=&quot;Citrus Sugar (Alberta Essential)&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Tue, 04 Dec 2007 17:07:00 -0600</pubDate>
 <dc:creator>ON Networks</dc:creator>
 <guid isPermaLink="false">3905 at http://www.onnetworks.com</guid>
 <category domain="http://www.onnetworks.com/videos/cocktails-on-the-fly">Cocktails on the Fly</category>
 <media:group> <media:content medium="video" height="270" width="480" bitrate="1330" framerate="24" samplingrate="44.1" channels="2" lang="en-US" type="video/mp4" url="http://podcast.onnetworks.com/videos/cocktailsonthefly_citrussugar_480x270.mp4?feed=video&amp;key=24&amp;target=site" isDefault="false" onntype="sd" />
 <media:content medium="video" height="720" width="1280" bitrate="4164" framerate="24" samplingrate="44.1" channels="2" lang="en-US" type="video/mp4" url="http://podcast.onnetworks.com/videos/cocktailsonthefly_citrussugar_1280x720.mp4?feed=video&amp;key=24&amp;target=site" isDefault="true" onntype="hd" />
</media:group>
 <media:player height="271" width="425" url="http://www.onnetworks.com/swfs/ONPlayerEmbed.swf?configFileName=http://www.onnetworks.com/embed_player/videos/cocktails-on-the-fly/citrus-sugar-alberta-essential?target=site"><![CDATA[<object width="425" height="271"><embed id="ONPlayerEmbed" width="425" height="271" allowfullscreen="true"  flashvars="configFileName=http://www.onnetworks.com/embed_player/videos/cocktails-on-the-fly/citrus-sugar-alberta-essential?target=site" scale="aspect" allowscriptaccess="always" allownetworking="all" quality="high" bgcolor="#ffffff" name="ONPlayer" style="" src="http://www.onnetworks.com/swfs/ONPlayerEmbed.swf/rid%3D1206136451/product_id%3Dcocktailsonthefly_citrussugar/target%3Dsite" type="application/x-shockwave-flash"></embed></object>]]></media:player>
 <media:title>Citrus Sugar (Alberta Essential)</media:title>
 <media:thumbnail width="640" height="360" url="http://images.onnetworks.com/images/cocktailsonthefly_citrussugar_640x360.jpg" />
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 <media:description type="plain">This spectacular rim sweetener is sure to add pizazz to your drinks.  It&#039;s an Alberta Essential, which means she doesn&#039;t bartend without.  You shouldn&#039;t either!</media:description>
 <media:keywords>rim,sugar,cocktail,recipe,best,how,martini,appletini,mojito,drink,bartend</media:keywords>
 <onnetworks:product_id>cocktailsonthefly_citrussugar</onnetworks:product_id>
 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
 <enclosure url="http://podcast.onnetworks.com/videos/cocktailsonthefly_citrussugar_1280x720.mp4?feed=video&amp;key=24&amp;target=site" type="video/quicktime" />
 <media:text type="html"><![CDATA[Cocktails on the Fly
Episode “Citrus Sugar”

Alberta Straub: Hi, Flighty here I am going to show you how to make a really yummy sweetener for your cocktails it is great add to margaritas or to my Tuaca Collins, or to a Lemon Drop, to pretty much anything.  It just adds a nice citrusy, bright, orangy flavor to cocktails.  It is really simple to make so if you watch one of my old episodes you can learn how to make simple syrup, it is simple truly, 1 to 1 or 2 to 1 depending on however you like to do it.  This is a simple little additional step which adds some bright flavor to your cocktails.
It is my Flighty citrus sugar and it is really, really good, so all you have got to do it is really simple you take five or so or any of the amount the you want to make it is just proportional to ask me to do the math OK people?  I’m going to put in about five oranges, whatever type you like you want to use some tangy oranges you want to make sure they have good flavor, the more tang the better.  Sometimes I throw in a couple of tangerines and a tangelo or maybe some blood oranges.
So what you’ve got to do is you toss in some rounds like this you see them, you need about 5 but we have got a lot here because we’re doing it for display but you guys understand that right?  So you take your oranges and you start off and peel them, and get them all peeled, so you do three or four peels like this and then you take a couple and you slice them into rounds like that because you want some of the peel in there.  
You know why?  We have got some of this peeled but you want some of the peel and some of the pulp in there it adds flavor and a little bitterness when you cook it.  And then we will throw in some of these, Doo, Doo, Doo, Da, Da, Da.  Then once they are all peel that is going to look like this, you see that?  That is a peeled orange add that you have never seen that before, right, just kidding.
So you save these, you have got the rounds and you have got some peels right here and then you go 1 to 1 sugar to water.  I have got 2 cups of sugar here and then I’m going to add 2 cups of water, there is one and some, and that is two.  OK so that is about 2 cups and then you stir, and so you wanna put this in a nice pot on the stove on very, very low and you just cook it on low for about 2 hours.  
Be careful to keep watching it and make sure that it does not burn, you do not want it to get too hot, you do not want it to caramelize at all, and you just want to keep it nice and low.  You just want enough of the flavors to come out and that this is clear, you don’t want to see it with the sugar in there.  Obviously even if you cook it in a short amount of time it is going to get clear.  But what you want is some nice citrusy flavors to merge and some of the nice bitterness in the peels to come out and then so you just cook it, it is very simple.
Then after it cools you squeeze all of the orange juice out of the citrus halves that you have and then you just add it like so, there we go.  This is the finished product, this is what it is going to look like and that is the citrus sugar, really good it, great edition especially for margaritas, very, very tasty.  Tuaca Collins it is good try it, cheers.
Flighty Citrus Sugar:
1.  Add peel from three oranges, tangelos, or tangerines
2.  Juice the citrus and set it aside
3.  2 oranges sliced
4.  2 cups of sugar
5. 2 cups of water
6.  Simmer very low for 2 hours
7. Chill and add juice
8. Perfect for sweetening citrusy cocktails
9.  Very delicious
]]></media:text>
 <itunes:duration>4:04</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords>rim sugar cocktail recipe best how martini appletini mojito drink bartend</itunes:keywords>
 <itunes:subtitle>This spectacular rim sweetener is sure to add pizazz to your drinks.</itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>Octavio Pause</title>
 <link>http://www.onnetworks.com/videos/cocktails-on-the-fly/octavio-pause</link>
 <description>What&#039;s in a Mexican Mojito?  Alberta tells all.&lt;br&gt;&lt;a href=&quot;http://www.onnetworks.com/videos/cocktails-on-the-fly/octavio-pause&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/cocktailsonthefly_octavio_425x239.jpg&quot; title=&quot;Octavio Pause&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Mon, 26 Nov 2007 15:50:00 -0600</pubDate>
 <dc:creator>ON Networks</dc:creator>
 <guid isPermaLink="false">3846 at http://www.onnetworks.com</guid>
 <category domain="http://www.onnetworks.com/videos/cocktails-on-the-fly">Cocktails on the Fly</category>
 <media:group> <media:content medium="video" height="270" width="480" bitrate="1330" framerate="24" samplingrate="44.1" channels="2" lang="en-US" type="video/mp4" url="http://podcast.onnetworks.com/videos/cocktailsonthefly_octavio_480x270.mp4?feed=video&amp;key=24&amp;target=site" isDefault="false" onntype="sd" />
 <media:content medium="video" height="720" width="1280" bitrate="4164" framerate="24" samplingrate="44.1" channels="2" lang="en-US" type="video/mp4" url="http://podcast.onnetworks.com/videos/cocktailsonthefly_octavio_1280x720.mp4?feed=video&amp;key=24&amp;target=site" isDefault="true" onntype="hd" />
</media:group>
 <media:player height="271" width="425" url="http://www.onnetworks.com/swfs/ONPlayerEmbed.swf?configFileName=http://www.onnetworks.com/embed_player/videos/cocktails-on-the-fly/octavio-pause?target=site"><![CDATA[<object width="425" height="271"><embed id="ONPlayerEmbed" width="425" height="271" allowfullscreen="true"  flashvars="configFileName=http://www.onnetworks.com/embed_player/videos/cocktails-on-the-fly/octavio-pause?target=site" scale="aspect" allowscriptaccess="always" allownetworking="all" quality="high" bgcolor="#ffffff" name="ONPlayer" style="" src="http://www.onnetworks.com/swfs/ONPlayerEmbed.swf/rid%3D1623467563/product_id%3Dcocktailsonthefly_octavio/target%3Dsite" type="application/x-shockwave-flash"></embed></object>]]></media:player>
 <media:title>Octavio Pause</media:title>
 <media:thumbnail width="640" height="360" url="http://images.onnetworks.com/images/cocktailsonthefly_octavio_640x360.jpg" />
 <media:thumbnail width="425" height="239" url="http://images.onnetworks.com/images/cocktailsonthefly_octavio_425x239.jpg" />
 <media:thumbnail width="56" height="56" url="http://images.onnetworks.com/images/cocktailsonthefly_octavio_56x56.jpg" />
 <media:thumbnail width="178" height="100" url="http://images.onnetworks.com/images/cocktailsonthefly_octavio_178x100.jpg" />
 <media:description type="plain">What&#039;s in a Mexican Mojito?  Alberta tells all.  Named after the famous Latin poet, her version has Cointreau, Tequila, lime juice, and cilantro among other tasty ingredients.  Dios Mio!</media:description>
 <media:keywords>mexican,mojito,tequila,cointreau,cocktail,recipe,best,bar</media:keywords>
 <onnetworks:product_id>cocktailsonthefly_octavio</onnetworks:product_id>
 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
 <enclosure url="http://podcast.onnetworks.com/videos/cocktailsonthefly_octavio_1280x720.mp4?feed=video&amp;key=24&amp;target=site" type="video/quicktime" />
 <media:text type="html"><![CDATA[Cocktails on the Fly
Episode “Octavio Pause, Mexican Mojito”

Alberta: Mojito’s, we all love them.  Why?  Because there super darn tasty, they are fresh, they are tangy, they’re good, but you know what that is a Cuban thing.  It is from Cuba and I’m going to make you a Mexican Mojito, okay, it is going to be Mexican style alright?  We are going to make it with tequila, I am going to celebrate the great Mexican author, poet, and statesmen Octavio Paz, by calling my cocktail the Octavio Pause, it is a pun.  You get it?  I love puns.  That is why I cannot wait to make you my lovely cocktail, the Hot for Peacher.
Anyways, right now we’re going to make a Mexican Mojito.  You know how we’re going to make it?  We are going to use some cilantro; it is going to be so super tasty.  So first of all let’s start off with this great tequila Grand Centenario, this is a really nice full agave tequila.  I’m going to put in an ounce and ½.  Start off with a glass that you can muddle in, something strong, tempered glass.  I call this my summer glass; you want to be able to muddle in there and to get right in.  So don’t use any fragile tall glasses.
So we have an ounce and ½ of Grand Centenario tequila or whatever kind of tequila you like, I like Repasado because Repasado has a nice spiciness but it is aged a little bit, it has a good taste.  OK and then an ounce of fresh lime.  Then in another episode I made this super tasty citrus sugar, it has got an orange peel that adds a nice orange creaminess to the cocktail, so I’m going to use about an ounce and ½ of that.
Then Aperol, a little splash of Aperol, this is a nice kind of citrusy, orangey flavour, then some Cointreau.  I want about half an ounce of that and then we are going to put our cilantro in.  Treat the cilantro like mint, you take the mint and you separate the leaves from the stems.  That’s what I want you to do, wash it carefully you do not want any gravel in your cocktail, separate the leaves from the stems, you want to leave a couple for your garnish.  Then you put in your cocktail glass, your muddling class like that.  Then add a couple of rounds of orange to give it a nice bright citrusy flavour.
Then you are ready to muddle, now I don’t know if anyone has seen my Flighito recipe show and that is where I tell you, or my muddling show.  Go back and check them out because I am telling you, you don’t pulverize, you just gently crush, he just want to let out the flavours you do not want to pulverize.  Pulverizing lets out the bitterness, it breaks and up too much, sometimes if you pulverize they get stuck in your teeth and as you’re talking to some cute guy you are like hi  I have got a big ol piece right their.  It is not looking good OK?  I have my producer checking for me before I start my show so that does not happen.
Alright so I am muddling, muddle, muddle, muddle, gently pressing the flavours out.  Now I like to use the rounds of the orange because I do like the appeals in it.  The peels provide a kind of nice little bitterness, it is very light.  I’m not talking about a bitter cocktail, it just adds some flavour.  A nice muddle, OK let’s put some ice in there.  We got some ice going, woah; I caught that with my belly, lucky that it is cocktail size there.  I have got some Sazerac right there and some Negroni right there, maybe you do to or a little beer belly.  OK we have got some big ice cubes in there.
See that it is just like a Mojito you just get your bar spoon and get the flavours in there, I’m going to do a little bit of extra muddling, stir it up.  Then a couple more ice cubes in there, there we go.  We do not want little ice, we do not want a lot of dilution, that is why I am careful to get some big cubes here because I just want the flavours to really come out and I wanted it to get cold.  So do a little bit more stirring, OK a little bit more stirring and then look for maybe a couple of the little cubes.  There we go alright.
I chipped this ice before we started, now I am looking for some small pieces, a couple of big chunks.  There we go that is perfect, now let’s top it off with seltzer. Oh, this is smelling really good, if you guys like spicy food then this is a nice spicy alternative to the Mojito.  There we go you put in your straw and then a nice orange round, and then we are going to put in just a little bit of Gary Reagan’s orange bitters, just put it on the top.  There we go for a little accent; it adds a little smell for you.  There we go cheers, Octavio Pause.  Thank you Octavio you are a great, great writer, cheers.

Octavio Pause;
1.  Add 1.5 oz. of tequila.
2. 1 oz. fresh lime juice.
3. 1 ½ oz. Citrus sugar.
4. Splash of Aperol.
5. Add a ½ oz. of Cointreau.
6. Handful of cilantro leaves.
7. 2 orange wheels.
8. Then muddle, muddle, muddle.
9. Add ice and stir.
10.  Add Straw and top with seltzer.
11. Garnish with an orange wheel and cilantro sprig.
12. Top with a dash of Gary Reagan’s orange bitters, delicious. 

]]></media:text>
 <itunes:duration>6:04</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords>mexican mojito tequila cointreau cocktail recipe best bar</itunes:keywords>
 <itunes:subtitle>What&#039;s in a Mexican Mojito?  Alberta tells all.</itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>White Russian</title>
 <link>http://www.onnetworks.com/videos/cocktails-on-the-fly/white-russian</link>
 <description>The notorious vodka drink seen in the Coen brothers&#039; film &#039;The Big Lebowski&#039;&lt;br&gt;&lt;a href=&quot;http://www.onnetworks.com/videos/cocktails-on-the-fly/white-russian&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/cocktailsonthefly_russian_425x239.jpg&quot; title=&quot;White Russian&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Mon, 12 Nov 2007 13:05:00 -0600</pubDate>
 <dc:creator>ON Networks</dc:creator>
 <guid isPermaLink="false">3731 at http://www.onnetworks.com</guid>
 <category domain="http://www.onnetworks.com/videos/cocktails-on-the-fly">Cocktails on the Fly</category>
 <media:group> <media:content medium="video" height="270" width="480" bitrate="1330" framerate="24" samplingrate="44.1" channels="2" lang="en-US" type="video/mp4" url="http://podcast.onnetworks.com/videos/cocktailsonthefly_russian_480x270.mp4?feed=video&amp;key=24&amp;target=site" isDefault="false" onntype="sd" />
 <media:content medium="video" height="720" width="1280" bitrate="4164" framerate="24" samplingrate="44.1" channels="2" lang="en-US" type="video/mp4" url="http://podcast.onnetworks.com/videos/cocktailsonthefly_russian_960x540.mp4?feed=video&amp;key=24&amp;target=site" isDefault="true" onntype="hd" />
</media:group>
 <media:player height="271" width="425" url="http://www.onnetworks.com/swfs/ONPlayerEmbed.swf?configFileName=http://www.onnetworks.com/embed_player/videos/cocktails-on-the-fly/white-russian?target=site"><![CDATA[<object width="425" height="271"><embed id="ONPlayerEmbed" width="425" height="271" allowfullscreen="true"  flashvars="configFileName=http://www.onnetworks.com/embed_player/videos/cocktails-on-the-fly/white-russian?target=site" scale="aspect" allowscriptaccess="always" allownetworking="all" quality="high" bgcolor="#ffffff" name="ONPlayer" style="" src="http://www.onnetworks.com/swfs/ONPlayerEmbed.swf/rid%3D386314089/product_id%3Dcocktailsonthefly_russian/target%3Dsite" type="application/x-shockwave-flash"></embed></object>]]></media:player>
 <media:title>White Russian</media:title>
 <media:thumbnail width="640" height="360" url="http://images.onnetworks.com/images/cocktailsonthefly_russian_640x360.jpg" />
 <media:thumbnail width="425" height="239" url="http://images.onnetworks.com/images/cocktailsonthefly_russian_425x239.jpg" />
 <media:thumbnail width="56" height="56" url="http://images.onnetworks.com/images/cocktailsonthefly_russian_56x56.jpg" />
 <media:thumbnail width="178" height="100" url="http://images.onnetworks.com/images/cocktailsonthefly_russian_178x100.jpg" />
 <media:description type="plain">This popular drink achieved notoriety in the Coen brothers&#039; film &#039;The Big Lebowski&#039;.  Just like the dude made clear, though, there is a right and a wrong way to whip it up.  Make sure that your White Russian doesn&#039;t leave you out in the cold with Alberta&#039;s recipe.</media:description>
 <media:keywords>white,russian,vodka,cocktails,bartend,best,recipe,mix</media:keywords>
 <onnetworks:product_id>cocktailsonthefly_russian</onnetworks:product_id>
 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
 <enclosure url="http://podcast.onnetworks.com/videos/cocktailsonthefly_russian_960x540.mp4?feed=video&amp;key=24&amp;target=site" type="video/quicktime" />
 <media:text type="html"><![CDATA[Cocktails on the Fly
Episode “White Russian”

Alberta: The Big Lebowski that is a great movie isn't it?  It is a really good movie.  You know what an honour of the Big Lebowski we are going to make a white Russian or Caucasian as he calls it sometimes.  Now Lebowski he doesn't really care, do you remember that opening scene where he goes to a Ralph and writes a check for .69 so that he can get himself a little half and half?  Flighty does not make it that way, Flighty goes first-class all the way baby so we are going to use real cream that I showed you how to make in another show, and another leg of our journey.  And we are going to use some vanilla vodka, it is a little fancy for the dude but that is cool because you know what sometimes eat a bar, and sometimes the bar eats you.
I have no idea what that means but let's go, let's make this white Russian.  Okay so we are going to put in ¾ of an ounce of vanilla vodka and then we are going to put in an ounce and a half of Kahlua, there we go.  You know, that is the most hilarious movie ever isn’t it?  It is so good, you know not that I am advocating smoking reefer, because you know no one can ever prove that I ever inhaled, okay all right that is true.  But also I like all of the scenes from it, especially the bowling, it is good, I loved bowling and I hope that all of you go bowling every once in awhile.  It is a nice, it is a relaxing sport.
That is the kind of sport that Flighty can identify with, you have got your beer in one hand and go up to the lane with your other and you have got your ball and it hopefully makes it to that end.  Not too often in Flighty's case but all right here we go, put some ice cubes in here.  There we go we are going to shake this baby, shake it up, this is for the dude people. Aah, make a face, okay it is nice and cold, there we go cheers.
Throw out those ice cubes that are chilling your glass, it is cool as a cucumber just like the dude, there we go.  Okay this is going to be good I cannot wait.  So now we are ready for the cream, so use a bar spoon to pour the cream over to make it in slowly so you can layer it over your cocktail.  So there we go pouring, hopefully it is layering, and hopefully the dude will be proud.  There we go, and then put a little garnish of some ground chocolate, and there we are cheers, a white Russian or Caucasian, delicious.
White Russian;
1. ¾ oz vanilla vodka
2. 1 ½ oz of Kahlua
3. Add big ice cubes
4. Shake… and make a face
5. Strain and pour into a cocktail glass
6. Top with cocktail cream
7. Garnish with shaved chocolate, Delicious

]]></media:text>
 <itunes:duration>3:28</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords>white russian vodka cocktails bartend best recipe mix</itunes:keywords>
 <itunes:subtitle>The notorious vodka drink seen in the Coen brothers&#039; film &#039;The Big Lebowski&#039;</itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>Sweet Cream (Alberta Essential)</title>
 <link>http://www.onnetworks.com/videos/cocktails-on-the-fly/sweet-cream-alberta-essential</link>
 <description>Many cocktails require special additions such as this thick and tasty cream.&lt;br&gt;&lt;a href=&quot;http://www.onnetworks.com/videos/cocktails-on-the-fly/sweet-cream-alberta-essential&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/cocktailsonthefly_cream_425x239.jpg&quot; title=&quot;Sweet Cream (Alberta Essential)&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Mon, 05 Nov 2007 13:35:00 -0600</pubDate>
 <dc:creator>ON Networks</dc:creator>
 <guid isPermaLink="false">3709 at http://www.onnetworks.com</guid>
 <category domain="http://www.onnetworks.com/videos/cocktails-on-the-fly">Cocktails on the Fly</category>
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 <media:title>Sweet Cream (Alberta Essential)</media:title>
 <media:thumbnail width="640" height="360" url="http://images.onnetworks.com/images/cocktailsonthefly_cream_640x360.jpg" />
 <media:thumbnail width="425" height="239" url="http://images.onnetworks.com/images/cocktailsonthefly_cream_425x239.jpg" />
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 <media:description type="plain">Many cocktails require special additions such as this thick and tasty cream.  Alberta demonstrates that taking great care to make each ingredient in a drink as perfect as possible, your tastebuds will always be happy with the end result.</media:description>
 <media:keywords>drink,recipe,cocktail,white,russian,lebowski,cocktail,tutorial,ingredient</media:keywords>
 <onnetworks:product_id>cocktailsonthefly_cream</onnetworks:product_id>
 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
 <enclosure url="http://podcast.onnetworks.com/videos/cocktailsonthefly_cream_1280x720.mp4?feed=video&amp;key=24&amp;target=site" type="video/quicktime" />
 <media:text type="html"><![CDATA[Cocktails on the Fly
Episode “Sweet cream”

Alberta: Hi, on this flight I'm going to teach you how to make cocktail cream, it is simple it is easy, but there is a couple little tricks to it that make it fun.  Now first of all you always use heavy whipping cream, never make a cocktail, never make a white Russian or an Irish coffee with milk or half-and-half always use heavy whipping cream.  So all you have got to do is add a little bit of vanilla, I have got Madagascar are vanilla in their just put a little cap full, I'm going to put a little cap and a half.
OK and then a big pinch of raw sugar, I'm going to put into pinches just in case, there we go.  And then you pour in your cream, you want to put in about 2 ounces or so, there we go because if you put in a smaller amount it will tend to coagulate more quickly and it will get to thick.  The goal is that it just thickens up a little bit, you do not want it too thick or you have got a whipping cream on top of your cocktail and that is not it.  The goal is for a nice thick, creamy feel.
And a little trick that my friend Matt G. and New York City taught me is you take the spring off of your Hawthorne strainer and you toss it in their, that helps things coagulate more quickly.  And then you add a little bit of crushed ice to the mix, because the ice helps it from getting too thick too fast.  It gives a little bit of dilution, chills a down a little bit, but it won’t let it go too far like if you put a full ice cube in there.
So put you’re mixing tin on there and hit it to create a seal, roll it around a little bit, and then shake.  But don't shake too much just wait until you hear that ice starting to break down, you want to mix the sugar in there but you do not want it to get to thick.  So that is what the ice helps you do, you hear it and you hear that is going through it is kind of diluting a little bit.
Here we go, so it is a little bit thick, you can see the thickness there, it is ready to make a white Russian or perhaps they Irish coffee, OK.
Cocktail cream; in a mixing glass add;
1.	1/2 of a teaspoon of vanilla.
2.	Two pinches of raw sugar.  
3.	2 ounces of heavy cream.
4.	The spring from the Hawthorne strainer.
5.	A bit of crushed ice.
6.	Do some shaking.
7.	Use and white Russians, and Irish coffee.
8.	Delicious!


]]></media:text>
 <itunes:duration>2:41</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords>drink recipe cocktail white russian lebowski cocktail tutorial ingredient</itunes:keywords>
 <itunes:subtitle>Many cocktails require special additions such as this thick and tasty cream.</itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>Bloody Mary - Assembly</title>
 <link>http://www.onnetworks.com/videos/cocktails-on-the-fly/bloody-mary---assembly</link>
 <description>The last episode of four in a series on making the perfect Bloody Mary. &lt;br&gt;&lt;a href=&quot;http://www.onnetworks.com/videos/cocktails-on-the-fly/bloody-mary---assembly&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/cocktailsonthefly_bmary_425x239.jpg&quot; title=&quot;Bloody Mary - Assembly&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Mon, 29 Oct 2007 14:06:00 -0500</pubDate>
 <dc:creator>ON Networks</dc:creator>
 <guid isPermaLink="false">3674 at http://www.onnetworks.com</guid>
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 <media:content medium="video" height="720" width="1280" bitrate="4164" framerate="24" samplingrate="44.1" channels="2" lang="en-US" type="video/mp4" url="http://podcast.onnetworks.com/videos/cocktailsonthefly_bmary_1280x720.mp4?feed=video&amp;key=24&amp;target=site" isDefault="true" onntype="hd" />
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 <media:title>Bloody Mary - Assembly</media:title>
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 <media:thumbnail width="425" height="239" url="http://images.onnetworks.com/images/cocktailsonthefly_bmary_425x239.jpg" />
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 <media:description type="plain">The last episode of four in a series on making the perfect Bloody Mary.  Alberta takes all the ingredients and garnishes and combines them to make the mother of all Bloody Marys, complete with shrimp, cilantro, lemons, and much more!  Make sure and check out the other three episodes in this series: special flavored rim salt, infused vodka, and drink mix.</media:description>
 <media:keywords>bloody,mary,vodka,cocktail,recipe,best,make,drink,bar,alcohol,how</media:keywords>
 <onnetworks:product_id>cocktailsonthefly_bmary</onnetworks:product_id>
 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
 <enclosure url="http://podcast.onnetworks.com/videos/cocktailsonthefly_bmary_1280x720.mp4?feed=video&amp;key=24&amp;target=site" type="video/quicktime" />
 <media:text type="html"><![CDATA[Cocktails on the Fly
Episode “Bloody Mary Assembly”

Alberta: Yay, we are finally ready for the final leg of our journey and you know what I'm getting darn hungry aren't you?  All right, liquid meal Bloody Mary finally let's do it.  You know this has been a long trip three legs, four legs, and then finally we are there.  But it does not matter how long it takes getting there it is the final destination that matters right?  Well it also matters how you're getting there, because you want to go there with style.  So we're going first-class all the way baby with Flighty, that's right.
So here we go we are going to build this Bloody Mary.  Now notice all the stuff I have got here, I have got all of the major food groups represented.  See because I am making a liquid meal and I do not want you to get malnutrition okay.  You have got everything you need here to keep healthy.  All right here so we're going to start it off we're going to a just glass with that yummy rock-bottom salt.  Remember to be careful that you do not get a glass to wet, just shake off some of the extra citrus. Whoo, whoo, whoo, try not to get in your face, and that way you do not call or salt.  There we go, aww its coating really nice, look at that aww so good, so good. 
All right now we're going to get some of Flighty's hot bloody Mary vodka, I am pouring about an ounce and a half.  You might want to use a strainer to make sure you do not get a bunch of seeds and stuff in there. Okay there we go that is about the ounce and a half or maybe a little bit more, flighty likes to fudge when it comes to the alcohol right guys?
Okay, so let's add some fresh citrus, here we go, there we go.  And then some of our spicy bloody Mary mix, there we go.  And you know what is kind of cool is you put your celery in there and you can use your celery as a little stir stick. There we go we are stirring it woo it is going to be good.  Okay now it is time to add the ice and the straw, put the straw in their and we are going to put some chunks of the ice in there.  Now the thing is I like big ice cubes in my bloody Mary because I really like the thick texture and a big strong flavor of the mix.  I do not want a lot of dilution in it, so I just get a couple of nice big ice cubes to keep it really cold but not melt it too quickly. One more little one right here, here we go give it a little thwack, OK top it off and then get a little stir in there. 
It is getting nice and cold and it is looking tasty.  Now you want to be careful I am going to add a little bit more of the mix, but you do not want to fill it up too much because then when you put all of your vegetables and all of your garnishes on there it will overflow and you do not want to overflow it.  So I have got the four major food groups represented, I have got some pepperoncini, I have got some spicy beans, I have got capers, I have got shrimp, I've got these yummy olives, I've got cucumbers, cilantro, lemon, so it is time to build your bloody Mary.
So first I put some spicy beans in, spicy beans, spicy beans I like saying spicy beans.  And then I got some pepperoncini, throw those down, a couple of olives, ok, olives. And then I put some capers in their, and then I will skewer my shrimp with the olives, keep them all together we do not want to lose the shrimp right?  Okay there we go ok, that big ol’ skewer is looking good.  Okay and take your cucumber and roll it a little bit in your salt that is nice and tasty.  Okay there we go, and then we want a little bit of this lemon in here for color and for flavor, you can smell it when you bring the cocktail to your mouth and your lips.  And then put a little cilantro, that has also got a nice pungent odor it is very nice it is a delicious, delicious spicy goodness. 
And then this really cool thing I discovered, we have all had Indian food and we have had turmeric right? Well my friend introduced me into fresh turmeric, you can grate it and it adds a nice color and really kind of a bright spiciness to the top as a garnish.  So let's throw that on there, a little bit I grated some, but be careful because it stains your fingers. And there we go we have got a flighty meal, bloody Mary.  There you go, tasty, delicious, four major food groups represented, there we go filling.  You do not have to stop and then you are drinking your meal, you are drinking and then you have to stop and say oh let's get some food.  No, you are right there you are ready to go and then you are out and about on the town. Cheers!
Flighty Bloody Mary:
1.	Edge a tall glass with Bloody Mary salt.
2.	Add 1.5 ounces of bloody Mary vodka.
3.	Juice of half a lemon.
4.	2 ounces of bloody Mary mix.  
5.	A stock of celery.
6.	Add a red straw, big ice and stir.
7.	Add more bloody Mary mix.
8.	Toss in spicy beans, capers, and pepperoncini. 
9.	Add a skewer of olives and cooked shrimp.
10.	Top with cucumber slices dipped in salt.
11.	Add a small amount of grated fresh turmeric.
12.	Delicious!

]]></media:text>
 <itunes:duration>5:30</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords>bloody mary vodka cocktail recipe best make drink bar alcohol how</itunes:keywords>
 <itunes:subtitle>The last episode of four in a series on making the perfect Bloody Mary. </itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>Bloody Mary - Mix</title>
 <link>http://www.onnetworks.com/videos/cocktails-on-the-fly/bloody-mary-mix</link>
 <description>The third episode of four in a series on making the perfect Bloody Mary. &lt;br&gt;&lt;a href=&quot;http://www.onnetworks.com/videos/cocktails-on-the-fly/bloody-mary-mix&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/cocktailsonthefly_bmmix_425x239.jpg&quot; title=&quot;Bloody Mary - Mix&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Thu, 25 Oct 2007 15:42:00 -0500</pubDate>
 <dc:creator>ON Networks</dc:creator>
 <guid isPermaLink="false">3620 at http://www.onnetworks.com</guid>
 <category domain="http://www.onnetworks.com/videos/cocktails-on-the-fly">Cocktails on the Fly</category>
 <media:group> <media:content medium="video" height="270" width="480" bitrate="1330" framerate="24" samplingrate="44.1" channels="2" lang="en-US" type="video/mp4" url="http://podcast.onnetworks.com/videos/cocktailsonthefly_bmmix_480x270.mp4?feed=video&amp;key=24&amp;target=site" isDefault="false" onntype="sd" />
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 <media:title>Bloody Mary - Mix</media:title>
 <media:thumbnail width="640" height="360" url="http://images.onnetworks.com/images/cocktailsonthefly_bmmix_640x360.jpg" />
 <media:thumbnail width="425" height="239" url="http://images.onnetworks.com/images/cocktailsonthefly_bmmix_425x239.jpg" />
 <media:thumbnail width="56" height="56" url="http://images.onnetworks.com/images/cocktailsonthefly_bmmix_56x56.jpg" />
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 <media:description type="plain">The third episode of four in a series on making the perfect Bloody Mary.  Alberta doesn&#039;t just use any old tomato juice, and she sure as heck isn&#039;t going to shrug off the seasoning.  Bloody Marys are to be savored and created with style!  Make sure and check out the other three episodes in this series: special flavored rim salt, infused vodka, and drink assembly.</media:description>
 <media:keywords>bloody,mary,vodka,cocktail,recipe,best,make,drink,bar,alcohol,how</media:keywords>
 <onnetworks:product_id>cocktailsonthefly_bmmix</onnetworks:product_id>
 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
 <enclosure url="http://podcast.onnetworks.com/videos/cocktailsonthefly_bmmix_1280x720.mp4?feed=video&amp;key=24&amp;target=site" type="video/quicktime" />
 <media:text type="html"><![CDATA[Cocktails on the Fly
Episode “Bloody Mary Mix”

Alberta Straub: Hi, welcome aboard! Now we are ready for leg three of our journey to Bloody Mary land, or Flighty cooks a meal.  So now we are going to make the Bloody Mary mix, this is an essential part.  It is not quite as essential as the Bloody Mary vodka because you know what Flighty can have a Bloody Mary without the mix, because she has got the vodka.  But still Bloody Mary mix, its kind of part of the meal part you know, we have some vegetables in their.  Instead of just using tomato juice she is going to start off with a very veggie mix, spicy, Newsons. 
OK but I'm going to add that last, I'm going to put all the other stuff in first, but I'm just saying you can be a little bit of a cheater.  Flighty enjoys cheating sometimes; there is a time and place.  So we are going to cheat and we're going to start off this way, we are not going to start from scratch.  I mean occasionally she is gone out and sort of cooked these tomato things or whatever; I say to go down to the store by some other stuff or some V-8 or whatever.
But we are going to make it taste really good, we are going to make it taste spicy and it's good.  No one is going to know, no one is going to know at all.  So this is our cheater way of doing it, very tasty, very good.  So first of all we are going to throw in some garlic powder, two tablespoons.  Okay, there we go garlic powder.
Now we are going to put in one tablespoon of pepper.  Be very careful about the pepper, you may taste it at first and think oh it's not hot enough or whatever but if you let your mix sit overnight the pepper continues to build in heat and then by the next day you're like, oh it's too hot.  So remember we are going for flavor here we wanted to taste the flavor and the heat is there too.  But people if you like it hot you can just add it later when you actually make your Bloody Mary.
So I put in one tablespoon of that.  A pinch of cumin, I use the whole seeds.  And then I am going to put about, I have a tablespoon here but I just want like about a teaspoon of this salt, kosher salt.  Toss that in there.  And then a pinch of Galangal, which you may not know what that is.  Flighty just discovered it.  It is Thai Ginger, it is really fabulous because it is like ginger so it has that peppery heat but it also has got this nice savory feel.  It kind of taste like, smells like sagey a little bit it is really interesting, I guess they put it in hot and sour soup, it is really tasty.
And then I chopped up some fresh cilantro, I'm just going to pour all that in there.  Fresh cilantro, there we go, OK looking good.  And then we are going to do some shakes of this Tapitio sauce here.  You can use what ever kind of hot sauce that you like.  The reason I chose Tapitio or you can use Louisiana hot sauce, or what ever.  It's because it adds a nice texture, it adds some salty heat, with a little vinegary feel.  But it does not make things too hot.  So I'm just going to toss that in their, OK there we go.
And then we want two ounces of Worcestershire sauce.  Now if you are a vegan you can substitute Tamari which works just as well but use a little bit less.  Like maybe use 1 ounce of tamari. There we go.  Because I do not know if you know this but Flighty investigated it, and it has anchovies in it.  So that is why you don’t want to use it.
So I'm going to pour in some pepperoncini juice, just you know pour it in, there we go.  And then we want 10 ounces of fresh lime juice.  So I have the 10 ounces here we go, I squeezed it already.  I painstakingly squeezed, squeeze, squeeze, and now it is sitting here for you.  I'm not going to squeeze them while you are watching or maybe I do.  Okay, there we go 10 ounces.
And then a very important part, a key part, horseradish, I have 4 ounces here.  This is prepared horseradish, but I got organic so supposedly there is no crap in it, it is all good.  Yummy, yummy, 4 ounces okay.  And then you have got yourself a 1 quart container of the cheater stuff, of the veggie, remember veggie so you can get your fruit in your vegetables in there and then that way you do not have to worry about it for the rest of the day.
OK pour right in there, it is going to be good I'm telling you.  It is going to be tasty.  OK, get a sealed container so you can shake it up.  Okay so shake, shake, shake, shake, alright it is not a big deal you do not need to shake it a lot.  Just shake it again before you serve it.  But the thing is it is ready to be served right now, it can serve it right now and make yourself a Bloody Mary.  But it is really nice if you can let it sit for a few hours before you server it so you can let the flavors develop.  And that is important, it is not key, I mean you can drink it right now, but the more it sits the more the flavors develop.
Now I am not talking about a week here people I'm just talking about a few hours, OK?  So let the flavors develop, and now we are ready for the fourth stage of our journey, finally.  We are going to build some Bloody Mary’s and then we are going to eat.  We are going to have all our food groups; it is going to be good.  Okay let's go, cheers, landing.
Bloody Mary mix, in a large glass jar add;
1.	Two tablespoons garlic powder.
2.	One tablespoon ground pepper.
3.	Pinch of cumin seeds.
4.	One teaspoon kosher salt.
5.	Pinch of Galangal (Thai Ginger).
6.	Two tablespoons chopped fresh cilantro.
7.	Four dashes of hot sauce.
8.	2 ounces of Worcestershire sauce.
9.	Dash of pepperoncini juice.
10.	10 ounces fresh lime juice.
11.	4 ounces prepared horseradish.
12.	1 quart tomato or vegetable juice.
13.	Shake and store for 2-3 hours before serving.
14.	Delicious, and spicy!
]]></media:text>
 <itunes:duration>5:52</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords>bloody mary vodka cocktail recipe best make drink bar alcohol how</itunes:keywords>
 <itunes:subtitle>The third episode of four in a series on making the perfect Bloody Mary. </itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>Bloody Mary - Infused Vodka</title>
 <link>http://www.onnetworks.com/videos/cocktails-on-the-fly/bloody-mary---infused-vodka</link>
 <description>The second episode of four in a series on making the perfect Bloody Mary.&lt;br&gt;&lt;a href=&quot;http://www.onnetworks.com/videos/cocktails-on-the-fly/bloody-mary---infused-vodka&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/cocktailsonthefly_bmvodka_425x239.jpg&quot; title=&quot;Bloody Mary - Infused Vodka&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Tue, 23 Oct 2007 16:53:00 -0500</pubDate>
 <dc:creator>ON Networks</dc:creator>
 <guid isPermaLink="false">3565 at http://www.onnetworks.com</guid>
 <category domain="http://www.onnetworks.com/videos/cocktails-on-the-fly">Cocktails on the Fly</category>
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 <media:title>Bloody Mary - Infused Vodka</media:title>
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 <media:description type="plain">The second episode of four in a series on making the perfect Bloody Mary.  Vodka is a fundamental element of this incredible drink, and Alberta has a recipe to infuse it with flavors that will compliment the overall drink.  You can also infuse other spirits like rum, tequila, and gin.  Make sure and check out the other three episodes in this series: special flavored rim salt, mix preparation, and drink assembly.</media:description>
 <media:keywords>bloody,mary,vodka,cocktail,recipe,best,make,drink,bar,alcohol,how</media:keywords>
 <onnetworks:product_id>cocktailsonthefly_bmvodka</onnetworks:product_id>
 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
 <enclosure url="http://podcast.onnetworks.com/videos/cocktailsonthefly_bmvodka_1280x720.mp4?feed=video&amp;key=24&amp;target=site" type="video/quicktime" />
 <media:text type="html"><![CDATA[Cocktails on the Fly
Episode “Bloody Mary infused vodka”

Alberta: Hey welcome aboard this is our second leg of our journey to Flighty Bloody Mary land or her a.k.a. Flighty cooks a meal ha, ha.  Alright, so what we are going to do is make an infused vodka for our Bloody Mary.  Everyone likes hot Bloody Mary’s right?  But we do not want to be too hot, we don't want to blow out our tasters, we do not want our tongue burning. We want to be able to have some flavor, and that is the important thing.
So I have been experimenting with his vodka for a long time.  Now I do not want you think that you have to do it exactly the way I do it.  You can add as many kind of variations as you want; this is just a general guideline.  But let me tell you there are some tried and true things that I have found out through many, many years of R&D.  That is what they call it, isn't that great?  I am a bartender what is my R&D to consist of?  Taste testing, super fun.
Okay the first thing I learned when I was making this vodka is that I don't want simply a hot flavor.  There was back in the day when I first started doing it a couple of commercial pepper vodkas out there.  And one of them specifically, I'm not going to mention any names but this one specific one you would taste it and all you would taste was heat.  That is it, and that is not what I'm looking for in a Bloody Mary vodka.  I don't want it to just be hot although I like it hot.
I want some flavor there okay?  So just let me tell you a little story about the first time I made it. Basically we all know if you cook, I don't cook but still I know that when I'm serving a cocktail the way things look is almost as important as the way they taste.  You know guys, right?  
Okay, so anyways what I'd do is I got some peppers, I did not know anything about peppers.  I got some jalapeños and I wanted to look good.  I packed this container with jalapeños I filled it to the top.  And boy it did look good; people would look at it and go, oh what is that you have got brewing?  And I am like oh it is my Bloody Mary vodka it is not ready yet.  But let me tell you something, you have got to be very careful about the type of peppers that you put into your Bloody Mary, because without knowing it, without checking all of a sudden you can have a little cocktail of emergency on your hands.
So let me tell you what happened.  So I packed my thing with jalapeno peppers.  This was a Saturday; you know on Saturday afternoons Flighty didn't have much to do, doing a little taste testing, R&D. Then she is off for a couple of days, she comes back, a guy comes in and he is like I want a Bloody Mary.  I hear you make good ones here.  I say yes we do.  He goes, I like it hot, I say Sir, it is going to be hot, and don’t you worry about it.  But he keeps insisting he wants me to put Tabasco or this or that in there.  And I'm like Sir just tasted it is going to be hot.  But he did not believe me and he just kept insisting, and you know how sometimes you get a little sarcastic when you get tired of people who don't trust you?  You get a little sarcastic.  
I made the drink; I busted out my Bloody Mary vodka that has been sitting there for a couple of days.  Now I tasted it before I left, but I didn't taste it when I came in on the Tuesday. And I poured his drink, I made it for him.  He takes one big drink of it.  I could tell he had that skeptical look on his face.  He takes one big drink, and then all of a sudden his face drains of color.  He told me later that everything started going wha, wha, wha. In this big dude had to put his head between his knees for about 15 minutes before he could talk again.  I'm feeding him milk, hoping he does not sue me.  So you've got to be careful okay?  
So I have experimented with a bunch of different peppers, and I've come upon Ancho chili peppers. Ancho chili peppers provide a light heat, now it does get hotter the longer you let it age but it is a light heat with a nice smoky flavor.  So we are going to put those in the first.  So you have got the Ancho chilies.  You only need two; you do not need to pack your whole thing with the chilies.  
 I'm going to put some fresh lemon peel in there, ba, bam. Okay and then I'm going to put a handful of fresh cilantro. Here we go. I'm going to put in some fresh lemon grass, and then some dried orange peel.  You know what I'm just going to pour this whole thing, I was just going to say tablespoon, but you know what just pour the whole thing in there.  It is nice to have a citrusy tangy hot heat okay? And then four bay leaves.  
Now I always use fresh California bay leaves but I read an article that was talking about these Turkish bay leaves and how much flavor they have, and how they are not just overwhelming.  So Flighty is going to experiment with these, you know live and learn, live and learn.  So there we go R&D, see it? R&D in action.  And then we are going to put in some of these allspice berries, super yummy. A little bit of juniper berries, as you might know they're very cleansing to the kidneys.  So we can toxify and detoxify at the same time.
And then a pinch of this cumin, I like to use the whole seeds; I don't want a bunch of cloudiness going okay?  And then this fabulous stuff, my producer took me to a super fun spice bazaar, and I discovered black cardamom.  Now Flighty loves cardamom, and this black cardamom the way they age it, they cook it over a fire so it has kind of a nice smoky feel, but once you bite into the inside it has a nice cardamom spiciness.
So I will throw those in, you have got smoky cardamom, and then a pinch of garlic, and a pinch of celery.  Now be very careful about celery.  Now when you eat celery you are thinking celery is like water, who cares?  You can throw a bunch of celery in there and you would not get any flavor.  But you know what?  I have learned through R&D, that celery can overwhelm a batch of vodka or Bloody Mary mix very, very quickly.  So you just use a pinch okay, just a little pinch and then some coriander.  
Alrighty, now and then you add your vodka, vodka, vodka, vodka, now I want you to know that the quality of the vodka that you put in is very important.  Now I know that we are not all made of money, but you know what?  Just like they used to say back in the old days, and in the computer Times, garbage in, garbage out, that is true for your infusions; don’t put crappy vodka for your infusions.  
You can really taste the difference, even if you have got a fruit flavor or an overwhelming kind of almost overwhelming hot heatness.  You can taste the vodka, you can taste when you put a good vodka in.  I used to think that you couldn't really tell and sometimes I would slip in a little one that wasn't so good.  But you know what?  I can taste the difference and I know my customers can and I know you can too.
So put in a nice vodka. Sometimes I even like to use like this Skyy 90.  The higher proof pulls out the flavors more quickly, so for example if you have a party in the afternoon or whatever and you are making your vodka in the morning.  Just in that short time if you have a higher proof vodka you can get the flavors out.
So this is the end result, this one has been sitting overnight.  Now the thing is about the vodka that you can keep tasting it.  Because people have different tastes, and the thing is you are looking for the heat but you are looking for also a dynamic flavor.  So if you have tasted your vodka and you feel that it is as hot as you would like it to be, pull out the peppers. But let it age a little longer with the other spices so you can have a full rich tasting vodka.  
Just experiment and try different things.  That is what Flighty does and that is what you do too.  So be careful all right?  Peppers are hot.  All right, cheers, leg two done.
Bloody Mary vodka in a large glass jar add:
1.	2 Ancho chilies.
2.	2 strips of lemon peel.
3.	Handful of fresh cilantro.
4.	2 stalks of lemon grass.
5.	1-2 teaspoons dried orange peel.
6.	4 bay leaves.
7.	1 teaspoon each juniper berries and whole allspice.
8.	4 black cardamom pods.
9.	Pinch each of garlic powder, celery salt, cumin seeds, and coriander.
10.	A bottle of good vodka.
11.	Let stand overnight.
12.	Delicious! And spicy.


]]></media:text>
 <itunes:duration>8:05</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords>bloody mary vodka cocktail recipe best make drink bar alcohol how</itunes:keywords>
 <itunes:subtitle>The second episode of four in a series on making the perfect Bloody Mary.</itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>Bloody Mary - Rim Salt</title>
 <link>http://www.onnetworks.com/videos/cocktails-on-the-fly/bloody-mary-salt</link>
 <description>The first episode of four in a series on making the perfect Bloody Mary.  &lt;br&gt;&lt;a href=&quot;http://www.onnetworks.com/videos/cocktails-on-the-fly/bloody-mary-salt&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/cocktailsonthefly_bmsalt_425x239.jpg&quot; title=&quot;Bloody Mary - Rim Salt&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Tue, 23 Oct 2007 16:28:00 -0500</pubDate>
 <dc:creator>ON Networks</dc:creator>
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 <media:content medium="video" height="720" width="1280" bitrate="4164" framerate="24" samplingrate="44.1" channels="2" lang="en-US" type="video/mp4" url="http://podcast.onnetworks.com/videos/cocktailsonthefly_bmsalt_1280x720.mp4?feed=video&amp;key=24&amp;target=site" isDefault="true" onntype="hd" />
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 <media:title>Bloody Mary - Rim Salt</media:title>
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 <media:description type="plain">The first episode of four in a series on making the perfect Bloody Mary.  Lots of people simply use regular salt, or if they&#039;re feeling fancy, sea salt.  Alberta, not to be outdone, creates a special rim dressing that includes multiple ingredients.  Make sure and check out the other three episodes in this series: infused vodka, mix preparation, and drink assembly.</media:description>
 <media:keywords>bloody,mary,vodka,cocktail,recipe,best,make,drink,bar,alcohol,how</media:keywords>
 <onnetworks:product_id>cocktailsonthefly_bmsalt</onnetworks:product_id>
 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
 <enclosure url="http://podcast.onnetworks.com/videos/cocktailsonthefly_bmsalt_1280x720.mp4?feed=video&amp;key=24&amp;target=site" type="video/quicktime" />
 <media:text type="html"><![CDATA[Cocktails on the Fly
Episode “Bloody Mary Salt”

Alberta: Hi, welcome aboard.  Guess what? This is a pretty exciting day for me today.  This is going to be a very exciting episode, because it is the first of a four leg journey, final destination, bloody Mary land, a.k.a. a Flighty liquid meal.  Okay yummy.  So as you know flighty makes her cocktails first-class all the way baby.  So this is going to be a little bit elaborate, but it's great.
And you know what, flighty does not cook but she likes to drink her meals.  So you have got a nice drink here, it takes a little time getting there but once you are there you have got all your major food groups represented.  We are going to start off first with what I call Flighty’s rock-bottom bloody Mary salt.
So it is pretty simple, this recipe is not written in stone so you can do what ever you want.  This is just kind of, it is rough.  If you want to experiment with some other stuff, if you want to make a thematic salt because maybe you are having a theme party, a Latin American or Asian throw in some different spices.
But generally what we're going to do is we are going to start off with half a cup of kosher salt.  So I did not get it all scooped in there but here we go that is about half a cup, and then we are going to put in a quarter of a cup of garlic powder, and then another quarter cup of chili powder. It is a nice color to it, a bright chili powder, bright color.  And then we want a quarter cup of freshly ground pepper.  
Now be careful about the pepper, because if you let your salts sit, pepper continues to get hotter and hotter as it ages so you want to be careful about that, because you do not want to add too much.  Sometimes maybe even a little bit less because you want to be able to taste your bloody Mary. But right now we're going to consume this right away because Flighty is quite hungry so we are going to put in a quarter cup.  But like I said you can adjust this recipe for however your personal tastes are.
And then I'm going to put in a pinch of celery salt and a pinch of cumin.  Now I like to use the whole seeds because I don’t want to mix it up in there and have an overwhelming flavor of cumin, I just want a little cumin surprise.  A little pop of cumin a little pop of flavor every now and again in the salt, so that is why I just use the whole seeds.
And then this is lemon peel dried and ground up so a pinch of that.  And then these poppy seeds, poppy seeds are nice, a little tasty and add a little texture.  And then this fabulous stuff right here, I do not know if you have ever tried it but I just discovered this fabulous Hawaiian salt.  It comes in red and black, I made a little mix of it.  So I'm going to put in a little, bigger than a pinch, a big pinch of this.  You know what I'm going to put in two pinches because this is a great salt.  It adds a lot of nice flavor, you know I never really thought of salts as having flavor before but it certainly does.  And supposedly it has clay in it as well which is cleansing to your system.  So it is nice, we can detoxify while we toxify, which is fantastic.
So stirring it up, ready to go, there we are it is not too hard.  I'm looking at it; you know one thing about it if you are serving it to guests and stuff also color is important.  So I'm looking at this and it is looking kind of good, so I see a little bit too much saltiness to it so I'm going to add a little bit more chili powder. Just a little bit more, for flavor and color.  Okay now that looks like it's going to be good.
Now there's one problem with the salt, sometimes it is adding a little sea salt to it or the Hawaiian salt there is a little dampness to it so you have got to be careful.  If you are edging your glass and you find that you have dripped some lemon juice in it, or if it just seems like it is clumping.  It won't stick to the edge of your glass if that happens, so just pop it in the microwave or the oven for a little bit and it will dry out.  No problem. 
And also if you have leftover salt after you are done serving your Bloody Mary’s you can put it on, I guess put it on cooking food stuff.  I don't really do that but I hear that it would be tasty. Some other people have suggested that it might go good on I don't know chicken or pork chops or something.  But anyway Flighty likes to use it for her liquid meal.  So here we are tasty rock-bottom bloody Mary salt.  Cheers.  Look at that it's ready to go.  OK so let's go on to the step two of our journey and that is going to be Bloody Mary vodka.
Bloody Mary salt, in a mixing bowl add:
1.	½ cup kosher salt.
2.	¼ cup of garlic powder.
3.	¼ cup of chili powder.
4.	¼ cup of ground pepper.
5.	Pinch each of celery salt, cumin seeds, lemon peel, and poppy seeds.
6.	Two big pinches of Hawaiian red salt.
7.	Microwave for 30 seconds to dry.
8.	Stir and store.
9.	Delicious!


]]></media:text>
 <itunes:duration>5:14</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords>bloody mary vodka cocktail recipe best make drink bar alcohol how</itunes:keywords>
 <itunes:subtitle>The first episode of four in a series on making the perfect Bloody Mary.  </itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>Negroni</title>
 <link>http://www.onnetworks.com/videos/cocktails-on-the-fly/negroni</link>
 <description>Alberta&#039;s number one favorite gin cocktails of all time!&lt;br&gt;&lt;a href=&quot;http://www.onnetworks.com/videos/cocktails-on-the-fly/negroni&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/cocktailsonthefly_negroni_425x239.jpg&quot; title=&quot;Negroni&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Mon, 15 Oct 2007 17:07:00 -0500</pubDate>
 <dc:creator>ON Networks</dc:creator>
 <guid isPermaLink="false">3536 at http://www.onnetworks.com</guid>
 <category domain="http://www.onnetworks.com/videos/cocktails-on-the-fly">Cocktails on the Fly</category>
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 <media:content medium="video" height="720" width="1280" bitrate="4164" framerate="24" samplingrate="44.1" channels="2" lang="en-US" type="video/mp4" url="http://podcast.onnetworks.com/videos/cocktailsonthefly_negroni_960x540.mp4?feed=video&amp;key=24&amp;target=site" isDefault="true" onntype="hd" />
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 <media:player height="271" width="425" url="http://www.onnetworks.com/swfs/ONPlayerEmbed.swf?configFileName=http://www.onnetworks.com/embed_player/videos/cocktails-on-the-fly/negroni?target=site"><![CDATA[<object width="425" height="271"><embed id="ONPlayerEmbed" width="425" height="271" allowfullscreen="true"  flashvars="configFileName=http://www.onnetworks.com/embed_player/videos/cocktails-on-the-fly/negroni?target=site" scale="aspect" allowscriptaccess="always" allownetworking="all" quality="high" bgcolor="#ffffff" name="ONPlayer" style="" src="http://www.onnetworks.com/swfs/ONPlayerEmbed.swf/rid%3D889077556/product_id%3Dcocktailsonthefly_negroni/target%3Dsite" type="application/x-shockwave-flash"></embed></object>]]></media:player>
 <media:title>Negroni</media:title>
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 <media:thumbnail width="425" height="239" url="http://images.onnetworks.com/images/cocktailsonthefly_negroni_425x239.jpg" />
 <media:thumbnail width="56" height="56" url="http://images.onnetworks.com/images/cocktailsonthefly_negroni_56x56.jpg" />
 <media:thumbnail width="178" height="100" url="http://images.onnetworks.com/images/cocktailsonthefly_negroni_178x100.jpg" />
 <media:description type="plain">Alberta&#039;s number one favorite gin cocktails of all time!  It&#039;s hard to make right even though it includes very basic ingredients: gin, campari, and vermouth.  Alberta will let you in on the no-so-secret method that will make this drink a winner should you choose to whip it up. </media:description>
 <media:keywords>gin,cocktail,alcohol,campari,vermouth,how,mix,lesson,bartend,drink,alcohol,drunk</media:keywords>
 <onnetworks:product_id>cocktailsonthefly_negroni</onnetworks:product_id>
 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
 <enclosure url="http://podcast.onnetworks.com/videos/cocktailsonthefly_negroni_960x540.mp4?feed=video&amp;key=24&amp;target=site" type="video/quicktime" />
 <media:text type="html"><![CDATA[Cocktails on the fly
Episode “Negroni” 

Alberta Straub: Hi, I just got to say goody, goody, goody, goody. Guess where our flights going today?  We're going to make my number one cocktail of all time, the Negroni. This is a superior fabulous cocktail.  You know flighty says I'm not having kids that don't worry but if I did I would name them Sazarac and Negroni. Can't you see it; it is the perfect name to yell. Sazarac, get in here and make Mommy a cocktail.  And then you have got Negroni for a girl, I like it.
You know what; the thing is this is a very, very simple cocktail.  But it is really hard to get made properly out on the town; I do not know why it is three simple ingredients in equal parts.  You have got gin, you have got Campari, and you’ve got sweet vermouth.  But for some reason you just can't get it made right.  My customers tell me this same thing.  You go out and order it, and the proportions are all wrong.  
And we all decided, we sat around the bar I guess we are a taste testing or something, and we all decided on this idea.  It would be a great idea for a T-shirt. Cinzano, sweet vermouth, are you listening marketing people?  The sure would read on the front, it is equal parts man, and on the back don't be afraid of vermouth.  For some reason bartenders don't like to put vermouth and cocktails.  
And I'm going to tell you right now that flighty loves putting vermouth in  cocktails. I am going to do a show about vermouth pretty soon. So you guys got to check it out. We’re going to talk about dry vermouth, we are going to talk about sweet vermouth.  But right now we are going to talk about the Negroni. 
So like I said it is equal parts.  Can we do it?  Let's make this happen.  Okay we do not put soda in it, we do not add more gin.  We just put in equal parts let's see.  Okay so 1 ounce of this superfine, super fabulous, distillery 209 gin.  Now the reason I like to use distillery 209 gin, is because it has a strong flavor of Bergamot orange in it, and the oranges really nice in a Negroni. So you can try it, you can use your own favorite gin if you like, but I like to use 209 with my Negroni. 
Okay so we have 1 ounce of June in 1 ounce of Campari, now I don't know if you know this but maybe flighty has mentioned it a couple of times before in a couple of episodes.  But if flighty doesn't have Campari, she might as well just go home.  I love Campari, it is great in so many different cocktails.  Some people think, oh it is bitter, it is bitter.  But no, it is fantastic. 
 It adds a nice complexity to any cocktail, and keeps it from being too sweet.  Watch some of my old episodes and I will show you how to make some drinks with Campari that I know you'll love.  But anyway one night, I have a little story about this, this is how much I love it.  
Well the bartender that works before me on a Friday night, my boss comes in and asks me do we need anything.  And he looked aghast at my boss and said Alberta is about to be here in two hours, I would get some Campari if you know it's good for you.  And he was like aah, and he jammed out right out of there and got me the Campari.  Because I said without Campari I just go home.  I love you Campari.
Okay anyways, just a little testimonial and actually no money has been exchanged hands this is just the, it is red, it is bitter flighty likes that. So we put in 1 ounce of Campari okay?  Okay there we go.  And then the final ingredient is 1 ounce of sweet vermouth.  I like to use Cinzano, there are a couple of other brands out there.  But I think Cinzano has a nice citrusy flavor that makes a great Negroni. There we go 1 ounce each, wow.
And then I like a little splash of orange bitters. I like to use the Fee Brothers in my Negroni. There we go okay Coolio?  Now let's add some ice, if you notice I have got an ice cube in here.  I put it in their right away so your glasses chilling and ready to go.  And then so we got some big ice cubes here.  And I'm going to use the ice cracker, we are probably going to see some ice cubes flying, but it is essential to get the little pieces down.  
You know Audrey Saunders, lavation goddess the Queen of the Pegu club says, the most essential ingredient of a cocktail.  She says this is a quote.  It is a freshly thwacked ice cube. So we are going to thwack it and we will think about Audrey.  There we go.  And then I'm going to put in one more little cube here. Whew, ok, try not to hit your guest.
All right, but you know what?  You have got some cold ice here and that is essential.  You do not want dilution.  You just want a little bit of dilution, you are going to stir up this drink and make sure everything gets cold on the outside, cold on the inside.  We are stirring, oh it is going to be good.  They better give me some of this one.  They are withholding cocktails from me, can you believe that?  But I am going to get some of this Negroni. You can smell the flavors, it smells good, and it is smelling orangey.
All right, we dumped out this ice cube.  Then we get our julep strainer out here, pour it in.  Okay good to the last drop, let's get it all out.  And then a little citrus peel, orange peel is nice.  You squeeze it make sure you get the oils, twist it into your cocktail.  And there we are a Negroni, a very, very yummy cocktail.  That is delicious.  Cheers!
Negroni:
1.	It’s all about equal parts.
2.	1 ounce gin
3.	1 ounce Campari
4.	1 ounce sweet vermouth
5.	add a splash of orange bitters
6.	stir with fresh cracked ice
7.	strain into a chilled cocktail glass
8.	garnish with a orange twist
9.	delicious

]]></media:text>
 <itunes:duration>6:05</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords>gin cocktail alcohol campari vermouth how mix lesson bartend drink alcohol drunk</itunes:keywords>
 <itunes:subtitle>Alberta&#039;s number one favorite gin cocktails of all time!</itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>Ginger Sugar (Alberta Essential)</title>
 <link>http://www.onnetworks.com/videos/cocktails-on-the-fly/ginger-sugar-alberta-essential</link>
 <description>Alberta will not work without her Ginger Sugar.  It&#039;s THAT important.&lt;br&gt;&lt;a href=&quot;http://www.onnetworks.com/videos/cocktails-on-the-fly/ginger-sugar-alberta-essential&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/cocktailsonthefly_gingersugar_425x239.jpg&quot; title=&quot;Ginger Sugar (Alberta Essential)&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Mon, 08 Oct 2007 16:32:00 -0500</pubDate>
 <dc:creator>ON Networks</dc:creator>
 <guid isPermaLink="false">3502 at http://www.onnetworks.com</guid>
 <category domain="http://www.onnetworks.com/videos/cocktails-on-the-fly">Cocktails on the Fly</category>
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 <media:content medium="video" height="720" width="1280" bitrate="4164" framerate="24" samplingrate="44.1" channels="2" lang="en-US" type="video/mp4" url="http://podcast.onnetworks.com/videos/cocktailsonthefly_gingersugar_1280x720.mp4?feed=video&amp;key=24&amp;target=site" isDefault="true" onntype="hd" />
</media:group>
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 <media:title>Ginger Sugar (Alberta Essential)</media:title>
 <media:thumbnail width="640" height="360" url="http://images.onnetworks.com/images/cocktailsonthefly_gingersugar_640x360.jpg" />
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 <media:description type="plain">Alberta will not work without her Ginger Sugar.  It&#039;s THAT important.  From Mojitos to Martinis, there are numerous recipes that call for her special mix of ginger, cardamom, cinnamon, cayenne, and sugar.  It&#039;s a spicy and sweet accent that will bump your drinks up to a professional level.  </media:description>
 <media:keywords>cocktail,rim,sugar,mojito,margarita,martini,recipe,bartending,tip,advice</media:keywords>
 <onnetworks:product_id>cocktailsonthefly_gingersugar</onnetworks:product_id>
 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
 <enclosure url="http://podcast.onnetworks.com/videos/cocktailsonthefly_gingersugar_1280x720.mp4?feed=video&amp;key=24&amp;target=site" type="video/quicktime" />
 <media:text type="html"><![CDATA[Cocktails on the fly
Episode “Ginger Sugar”

Alberta Straub: Hi everybody, flighty here. Ok, you know what? This is a very important episode right now, a very important flight show, because she is going to show you how to make one of the most  special ingredients that she has in her bar. I swear to god if I come to work and I found out ha I am out of my ginger cardamom sugar, I totally freak out, because I love this stuff. It adds pizzazz to all these cocktails. 
I can make a cocktail. Make a mojito then add a little bit of my special sauce to it. Got my customers coming up going ooh your mojito's are so tasty they are so good. The ginger cardamom sugar is great with whiskey. Make a horse’s neck out of it, my playboy bourbon cooler, and Pimms cup. It just adds pizzazz and goodness to cocktails. 
Anything I make with ginger ale I always add the ginger cardamom syrup, because the ginger ale that you guys buy these days. That is available on the market, does not taste like ginger at all. I like a little fire in my ginger ale. I like a little fire in my cocktail that has ginger. Ginger is yummy. A little bit of cardamom, and a little bit of chili powder to get it extra hot. Give it that pop. It is good, good, good. 
So what we are going to do is we are going to make a mix of sugar to water. I am going to mix it one to one. So I got some hot water here in the bowl already, as a demonstration okay, because typically you would do this on the stove, alright. So we got that going okay?
And we are going to start our stirring process. So you are going to pretend this is a stove. I am stirring, doo, doo, doo. And then you’re going to have about a pound of ginger. So you are going to peel it and slice it thin on a mandolin slicer. You know flighty likes that mandolin slicer right. So you got to peel okay. So you are going to put it in there. So it is about a pound. 
And then I am going to put a  couple of sticks of cinnamon. Not too much cinnamon. Cinnamon can quickly and easily become over powering ,so be careful about that. And then I want about a quarter cup of cardamom, now the cool thing about the cardamom. I just go to tell you, it is so nice. That is about a quarter cup, is after the sugar is done.
 The cardamom pods stay in the sugar and they are so tasty. Because you have and it and you can like have little pieces in there. And you bite into one and it is like you just taste it. And the little cardamom pods ,the little seeds in there. They taste super sweet and good, gingery good. It is great on a cocktail, you put it on the top and it is like a little garnish, fantastic. 
Okay and then I am going to put in a table spoon of chili powder, and that is to give it a little extra heat. There we go. Okay so mix it up a little bit. Then you  put it on the stove at a really, really low temperature, for about an hour or an hour and a half. And you just keep checking it and making sure it doesn’t burn. You don’t want it to caramelize. 
Keep checking our sugar you don’t want to cook it ,and keep stirring it. And in about an hour an hour and a half you will have this great, great tasting sugar. It is very gingery, it is hot, and it’s spicy. It is so good. And then you know the really cool part is when these have cooked and caramelized in the sugar and stuff. You can use these as garnishes on top of cocktails and you can use these as garnishes and candy ginger, super tasty and flavorful. 
So this is Flightys special cardamom ginger sugar. Oh so good, special sauce, accents for your cocktails. Yum, yum good, make it okay, flighty essential, cheers. 
Ginger cardamom sugar:
1.	Dissolve 2 cups of sugar in 2 cups of hot water
2.	Add 1 lb. peeled ginger, sliced wafer thin
3.	Add 2 cinnamon sticks
4.	Add ¼ cup of cardamom pods
5.	Add 1 tbsp. of chili powder
6.	Cook on low for 1-1.5 hors
7.	Delicious

]]></media:text>
 <itunes:duration>3:52</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords>cocktail rim sugar mojito margarita martini recipe bartending tip advice</itunes:keywords>
 <itunes:subtitle>Alberta will not work without her Ginger Sugar.  It&#039;s THAT important.</itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>Rye Manhattan</title>
 <link>http://www.onnetworks.com/videos/cocktails-on-the-fly/rye-manhattan</link>
 <description>A famous New York drink, made old-style with whiskey and vermouth&lt;br&gt;&lt;a href=&quot;http://www.onnetworks.com/videos/cocktails-on-the-fly/rye-manhattan&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/cocktailsonthefly_ryeman_425x239.jpg&quot; title=&quot;Rye Manhattan&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Mon, 01 Oct 2007 17:28:00 -0500</pubDate>
 <dc:creator>ON Networks</dc:creator>
 <guid isPermaLink="false">3469 at http://www.onnetworks.com</guid>
 <category domain="http://www.onnetworks.com/videos/cocktails-on-the-fly">Cocktails on the Fly</category>
 <media:group> <media:content medium="video" height="270" width="480" bitrate="1330" framerate="24" samplingrate="44.1" channels="2" lang="en-US" type="video/mp4" url="http://podcast.onnetworks.com/videos/cocktailsonthefly_ryeman_480x270.mp4?feed=video&amp;key=24&amp;target=site" isDefault="false" onntype="sd" />
 <media:content medium="video" height="720" width="1280" bitrate="4164" framerate="24" samplingrate="44.1" channels="2" lang="en-US" type="video/mp4" url="http://podcast.onnetworks.com/videos/cocktailsonthefly_ryeman_1280x720.mp4?feed=video&amp;key=24&amp;target=site" isDefault="true" onntype="hd" />
</media:group>
 <media:player height="271" width="425" url="http://www.onnetworks.com/swfs/ONPlayerEmbed.swf?configFileName=http://www.onnetworks.com/embed_player/videos/cocktails-on-the-fly/rye-manhattan?target=site"><![CDATA[<object width="425" height="271"><embed id="ONPlayerEmbed" width="425" height="271" allowfullscreen="true"  flashvars="configFileName=http://www.onnetworks.com/embed_player/videos/cocktails-on-the-fly/rye-manhattan?target=site" scale="aspect" allowscriptaccess="always" allownetworking="all" quality="high" bgcolor="#ffffff" name="ONPlayer" style="" src="http://www.onnetworks.com/swfs/ONPlayerEmbed.swf/rid%3D1967938657/product_id%3Dcocktailsonthefly_ryeman/target%3Dsite" type="application/x-shockwave-flash"></embed></object>]]></media:player>
 <media:title>Rye Manhattan</media:title>
 <media:thumbnail width="640" height="360" url="http://images.onnetworks.com/images/cocktailsonthefly_ryeman_640x360.jpg" />
 <media:thumbnail width="425" height="239" url="http://images.onnetworks.com/images/cocktailsonthefly_ryeman_425x239.jpg" />
 <media:thumbnail width="56" height="56" url="http://images.onnetworks.com/images/cocktailsonthefly_ryeman_56x56.jpg" />
 <media:thumbnail width="178" height="100" url="http://images.onnetworks.com/images/cocktailsonthefly_ryeman_178x100.jpg" />
 <media:description type="plain">Check out this week&#039;s cocktail delight: The Rye Manhattan.  It&#039;s a famous New York drink, made old-style with whiskey and vermouth.  As always, Alberta adds her own twist to the drink, giving it that eccentric flair that makes her recipes the best!</media:description>
 <onnetworks:product_id>cocktailsonthefly_ryeman</onnetworks:product_id>
 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
 <enclosure url="http://podcast.onnetworks.com/videos/cocktailsonthefly_ryeman_1280x720.mp4?feed=video&amp;key=24&amp;target=site" type="video/quicktime" />
 <media:text type="html"><![CDATA[On Dating 
Episode “Rye Manhattan”

Alberta Straub: Hello, welcome, Manhattan. That’s were this flights going baby. New York City ,I just go back from there. Pegu club, milk and honey, little branch, these are the place that cocktail dreams are made of. So you know at I am going to make an old style Manhattan with rye whiskey,  and Cinzano sweet vermouth. And of course bitters because why? Bitters make it better. Ok let’s go. 
This is a simple drink but first thing you want to remember is you want to consider what kind of whiskey you are using in your drink. There is a lot of different whiskey out there, whether you will be making a bourbon Manhattan, rye, whatever kind. You can even make an Irish whiskey Manhattan. Whatever you can consider your whiskey, you taste it and then you adjust your sweet vermouth accordingly. 
So I did a little taste test here earlier, I figured ok, I am going to use. I got is great Sazerac rye, its great it’s really tasty. You will like it. Rye is a great whiskey, its got it’s a little different. I am really partial to bourbon manhattans, until I discovered this rye. Rye has got a little more of a spicy feel. It has really got slightly more aggressive flavor. It’s not as sweet and that why it is really nice for a Manhattan. 
So I am going to start off with an ounce and a half of rye. There we go ok, and then sweet vermouth. I like Cinzano. I know there are a lot of other brands out there but I think that Cinzano goes really nice with the rye ,because it has got some citrusy overtones and a nice spice to it that complements rye nicely, so ¾ of an ounce. Ok, and then the bitters. Let’s put in a splash. Ok, good. 
And then we will put some ice in there. Some little chunks in the bottom, bigger chinks. Ok and then it is time to stir. So I am going to stir this up. So I am just going to tell you I had a great time in New York City, went to all these great bars. Did a lot of taste testing, its R&D and I do this for you people. That is the sacrifice I make, just trying to make my cocktails better. Right it is getting cold ,it’s going to be ready really soon. 
And I also made brandy cherries, very tasty to garnish it with, because no one likes there Manhattan with those yucky old maraschino cherries, those red things. What are those? Who knows what they are made out of? So I made brandy cherries, let them soak in there for awhile ,put a little bit of spices in there. There we go, pour. There we are fantastic and delicious. Rye Manhattan, cheers. 

Rye Manhattan:
In a mixing glass add;
1.	1.5oz. of rye whiskey
2.	3/4 oz. of sweet vermouth
3.	A dash of bitters
4.	Add ice and stir
5.	Strain into a chilled cocktail glass
6.	Garnish with a brandied cherry
7.	Delicious!




]]></media:text>
 <itunes:duration>3:32</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords>Exotic mixed drink recipes drinks alcoholic alcohol signature free video how mix easy</itunes:keywords>
 <itunes:subtitle>A famous New York drink, made old-style with whiskey and vermouth</itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>Sidecar</title>
 <link>http://www.onnetworks.com/videos/cocktails-on-the-fly/sidecar</link>
 <description>Cointreau and Cognac make up this deliciously simple cocktail&lt;br&gt;&lt;a href=&quot;http://www.onnetworks.com/videos/cocktails-on-the-fly/sidecar&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/cocktailsonthefly_sidecar_425x239.jpg&quot; title=&quot;Sidecar&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Thu, 27 Sep 2007 11:38:00 -0500</pubDate>
 <dc:creator>ON Networks</dc:creator>
 <guid isPermaLink="false">3409 at http://www.onnetworks.com</guid>
 <category domain="http://www.onnetworks.com/videos/cocktails-on-the-fly">Cocktails on the Fly</category>
 <media:group> <media:content medium="video" height="270" width="480" bitrate="1330" framerate="24" samplingrate="44.1" channels="2" lang="en-US" type="video/mp4" url="http://podcast.onnetworks.com/videos/cocktailsonthefly_sidecar_480x270.mp4?feed=video&amp;key=24&amp;target=site" isDefault="false" onntype="sd" />
 <media:content medium="video" height="720" width="1280" bitrate="4164" framerate="24" samplingrate="44.1" channels="2" lang="en-US" type="video/mp4" url="http://podcast.onnetworks.com/videos/cocktailsonthefly_sidecar_1280x720.mp4?feed=video&amp;key=24&amp;target=site" isDefault="true" onntype="hd" />
</media:group>
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 <media:title>Sidecar</media:title>
 <media:thumbnail width="640" height="360" url="http://images.onnetworks.com/images/cocktailsonthefly_sidecar_640x360.jpg" />
 <media:thumbnail width="425" height="239" url="http://images.onnetworks.com/images/cocktailsonthefly_sidecar_425x239.jpg" />
 <media:thumbnail width="56" height="56" url="http://images.onnetworks.com/images/cocktailsonthefly_sidecar_56x56.jpg" />
 <media:thumbnail width="178" height="100" url="http://images.onnetworks.com/images/cocktailsonthefly_sidecar_178x100.jpg" />
 <media:description type="plain">Cointreau and Cognac make up this deliciously simple cocktail.  Add a slice of lemon and you have a drink with a deceptively complex palate.  Check out this great recipe for a famously fabulous sipper. </media:description>
 <onnetworks:product_id>cocktailsonthefly_sidecar</onnetworks:product_id>
 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
 <enclosure url="http://podcast.onnetworks.com/videos/cocktailsonthefly_sidecar_1280x720.mp4?feed=video&amp;key=24&amp;target=site" type="video/quicktime" />
 <media:text type="html"><![CDATA[Cocktails on the Fly
Episode “Side Car”

Alberta Straub: Hi, on this flight we are going to make a sidecar. This is one of the quintessential classic drinks, simple, tasty, tangy, delicious, old school baby. It is a good drink. Let’s do t. It is made with cognac ,cointreau, and fresh lemon. And  edge your glass with sugar, so simple and straight forward. 
It was supposedly created by a world war one army captain, who used to arrive in a ramshackle motorcycle with his  sidecar to the French bistro. And so they kind of created it there, so they named it and dubbed it the sidecar. So there are two ways of making it supposedly. There is the French school and the British school. 
The French school calls for equal parts lemon juice, cognac, and cointreau. And the British school calls for a little bit more alcohol. And that is the way flighty likes to make it, so let’s do it. Okay, so we are going to put in two ounces of cognac, British school all the way. There we go. Respect to my grandma, cheers. 
And then one ounce of cointreau, waa, now this is a really fine Crusoe, it is made from  bitter oranges from the Dutch west island of Crusoe. It is supposed to have bitter peels and it also had got  cognac base which makes it extra tangy. Good, nice strong flavor, much better than using a triple sec. So I recommend using this or either grand Marnier when you’re making your sidecar. 
And then get your hand press, and you want to use fresh citrus for this. Fresh squeezed okay? You want about an ounce of the citrus. That was a nice juicy lemon but I think I am going to put just a tiny squeeze more. Flighty thinks, there is  ounce. Ok, great. So I am going o put some ice in here. 
And we are going to shake his baby up okay? Aaah, okay it is nice and cold you can see the ice is starting to form on the outside of the mixing tin. So it is ready to go. So then you have got your glass chilling. I want it chilling the whole time you are mixing the drink. So you have a nice cool glass, and then you are going to run a lemon on the edge. Make sure that you don’t get it too drippy. You can see that you got a little water dripping out so you want to pour that out, because you don’t want your sugar to clump. 
And then there we go do the edging, there we go, ok. And then we are ready to pour our cocktail in. And a little bit of lemon peel. Cheers, this cocktail ,British style. Delicious! That’s right baby, the sidecar, cheers. 


Sidecar:
In a mixing glass add;
1.	2oz. of cognac
2.	1oz. of Cointreau
3.	1oz. of lemon juice
4.	Add ice and shake
5.	Edge chilled cocktail glass with sugar
6.	Strain into the glass
7.	Garnish with lemon peel
8.	Delicious


]]></media:text>
 <itunes:duration>4:01</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords>Exotic mixed drink recipes drinks alcoholic alcohol signature free video how mix easy</itunes:keywords>
 <itunes:subtitle>Cointreau and Cognac make up this deliciously simple cocktail</itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>Taca Tuaca Collins</title>
 <link>http://www.onnetworks.com/videos/cocktails-on-the-fly/taca-tuaca-collins</link>
 <description>This vodka cocktail includes all kinds of ingredients.  Does that make it &quot;girly&quot;?&lt;br&gt;&lt;a href=&quot;http://www.onnetworks.com/videos/cocktails-on-the-fly/taca-tuaca-collins&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/cocktailsonthefly_tuaca_425x239.jpg&quot; title=&quot;Taca Tuaca Collins&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Mon, 17 Sep 2007 17:16:00 -0500</pubDate>
 <dc:creator>ON Networks</dc:creator>
 <guid isPermaLink="false">3372 at http://www.onnetworks.com</guid>
 <category domain="http://www.onnetworks.com/videos/cocktails-on-the-fly">Cocktails on the Fly</category>
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 <media:content medium="video" height="720" width="1280" bitrate="4164" framerate="24" samplingrate="44.1" channels="2" lang="en-US" type="video/mp4" url="http://podcast.onnetworks.com/videos/cocktailsonthefly_tuaca_1280x720.mp4?feed=video&amp;key=24&amp;target=site" isDefault="true" onntype="hd" />
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 <media:title>Taca Tuaca Collins</media:title>
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 <media:description type="plain">This vodka cocktail includes all kinds of ingredients.  Does that make it &quot;girly&quot;?  Of course not.  A good drink can appeal to just about anyone, regardless of gender association, especially one that includes vanilla vodka, orange liqueur, orange bitters, citrus sugar, and slices of orange.  In the words of your flighty hostess, &quot;DEE-licious!&quot;</media:description>
 <onnetworks:product_id>cocktailsonthefly_tuaca</onnetworks:product_id>
 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
 <enclosure url="http://podcast.onnetworks.com/videos/cocktailsonthefly_tuaca_1280x720.mp4?feed=video&amp;key=24&amp;target=site" type="video/quicktime" />
 <media:text type="html"><![CDATA[Cocktails on the Fly
Episode “Taca Tuaca Collins”

Alberta Straub: Hello, flighty here, guess what time it is. It is time for another girly cocktail. You know you like them. Flighty has to admit that she likes them too. So I am going to teach you how to make something very tasty, it is my Taca Tuaca Collins. Now it is named for that famous Central American airline, this is supposedly to be one of the only ones beside Aero flight of Russia, that you can take livestock on board with you.
 And I created this cocktail for one of my weekly themed parties at my old bar where I used to work at, called trip out Tuesday, where I decorate the whole place like a different airline. I had some fun with that. That was kind of what made me make up these cocktails, because I made myself make up three cocktails a week for each different airline. 
Let me tell you some of my puns, I love puns. Want to hear some of my pus? You want to? You want to? You know it; you have to because it is my show. Ok, cool yea. Alright so for Iberia airlines in Spain, I had the lie me up, lie me own. The Spanish flight and the barcelounger, that’s a good one huh? 
And for Anset airlines of Australia, I had the rumper stumper, and the lets get Fizzycal, and the Nugensation, its what you need. And ok I am not going to tell you any more, I am just going to make the drink now.  Its time and you have suffered enough. 
Alright so what we are gong to do, and it is a girly drink, so were going to use some vanilla vodka. Very tasty, got some sky vanilla. Whew, here we go and we are going to put in an ounce and a half, there we go. And so you know what, you are going to mix it in a glass that is going to be a tempered glass. I call this my summer glass. It is tall, but it’s definitely strong enough that you can muddle in. it’s got a nice solid base, and that is important. You can look at it and say this is a solid glass. You can muddle ok, because we are going to muddle this. So I hope you got a muddler, you got a muddler right?
Ok, so we got an ounce and a half of vanilla vodka. And then this is the Tuaca. Tuaca is a super yummy, kind of forgottenish orange vanilla liqueur. It is quite tasty and I like it a lot. So it complements vanilla vodka as well. It is very good. Ok, whew, there we go, yummy, yummy. Okay and then I am going to put in a splash of Gary Regan’s orange bitters number 6, that’s going to give it a little flavor, a little dynamic goodness.
And then I have got another fabulous show where I show you how to make this citrus sugar, it is going to add a bright orangey flavor to this cocktail. So I am going to put in three ounces. That is three quarters of an ounce so wait. Whew, there we go. That is enough. Perfect. And then I am going to put in an ounce of lime juice. 
Okie dokie, and then I am going to squeeze in some fresh orange in there. So I will put in a  little bit of this orange. Oh, Okie dok. Try not to squirt anyone. And I am going to put in some blood orange because it is so very tasty, blood orange, look at that. I can tell this s going to be good. Okie dokie, now the muddling comes in because we are going to put some rounds in here. Rounds of orange, adds some brightness and some flavor because you got the peels going. Okay muddle time. 
Whoa, try not to splash it all over yourself. Sometimes flighty forgets these things in her excitement and enthusiasm to get to the end portion of the cocktail, which is the drinking of the cocktail. Alright we are muddling, were muddling , mudding. Ok it is not too much muddling, but just a little bit ok? And then add some big old ice cubes in there ok? Add some big old ice cubes. There we go. 
And then we are going to do a little stirring. Get in there, stirring it up a little bit, dong a little bit extra. Not really muddling just kind of getting the flavors out you know. This is looking good. Ok some more ice cubes. Those are kind of stuck together, there we go this is what we need. There we go a little bit ore ,ok? And then we are going to top this off  with some seltzer, soda water, whatever. You know it’s also nice with ginger ale sometimes. Depending on how sweet you like it. 
There we go, and we are going to put  nice little orange round on top for garnish, and some cherries. Don’t use those, those red, red maraschino cherries. Try to get something good ,like from some fancy pants store. It will taste better. Ok, your right I am going to eat this one actually, yummy, ok cool. Do you guys do that little trick with the peel ,with the stem I mean? I can’t do it but I would like to meet someone who can though. Alright there we go. Cheers. A Tuaca Collins, super yummy, refreshing great girly drink, there we go. 
Taca Tuaca Collins: 
In a tall glass add;
1.	1.5oz vanilla Vodka
2.	1 oz. of Tuaca
3.	Splash of orange bitters
4.	2 oz. of citrus sugar
5.	1 oz of fresh lime juice
6.	Juice 1 orange
7.	3 orange rounds & muddle
8.	Add big ice and stir
9.	Top with seltzer
10.	Garnish with orange wheel and brandied cherry
11.	Delicious!
]]></media:text>
 <itunes:duration>5:50</itunes:duration>
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 <itunes:subtitle>This vodka cocktail includes all kinds of ingredients.  Does that make it &quot;girly&quot;?</itunes:subtitle>
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</item>
 <item> <title>Bitters (Alberta Essential)</title>
 <link>http://www.onnetworks.com/videos/cocktails-on-the-fly/bitters-%28alberta-essential%29</link>
 <description>Bitters.  Love &#039;em or hate &#039;em, they can be incorporated into all kinds of cocktails&lt;br&gt;&lt;a href=&quot;http://www.onnetworks.com/videos/cocktails-on-the-fly/bitters-%28alberta-essential%29&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/cocktailsonthefly_bitters_425x239.jpg&quot; title=&quot;Bitters (Alberta Essential)&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Mon, 10 Sep 2007 16:24:00 -0500</pubDate>
 <dc:creator>ON Networks</dc:creator>
 <guid isPermaLink="false">3269 at http://www.onnetworks.com</guid>
 <category domain="http://www.onnetworks.com/videos/cocktails-on-the-fly">Cocktails on the Fly</category>
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 <media:title>Bitters (Alberta Essential)</media:title>
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 <media:description type="plain">Bitters.  Love &#039;em or hate &#039;em, they can be incorporated into all kinds of cocktails.  Whether you&#039;re working with vodka, rum, or gin don&#039;t hesitate to add another dimension to the flavors of your drinks.  Ramp up your bartending abilities with this crash course.</media:description>
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 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
 <enclosure url="http://podcast.onnetworks.com/videos/cocktailsonthefly_bitters_1280x720.mp4?feed=video&amp;key=24&amp;target=site" type="video/quicktime" />
 <media:text type="html"><![CDATA[Cocktails on the Fly
Episode “Bitters”

Alberta Strauss: Hello, on this flight we are here to talk about Bitters. Commercial cocktail bitters, the four main brands. Just remember that flighty says bitters make it better. These bitters are essential for every bar. I don’t want to go over to anyone’s house and not be able to find all of these. And I especially don’t want to go out to a bar and not have these bitters. 
Bitters are essential for cocktails, they bind flavors together and they add a distinctive and unifying complexity to cocktails that is absolutely essential. And you can’t live without them. Whether or not you are resurrecting old classics or you are inventing your own cocktails. Remember bitters make it better. 
They are the four main commercial brands. We have Angostura bitters, Peychaud Bitters, Fee Brothers orange bitters, and Gary Regans orange bitters #6. Angostura’s bitters were actually created for Simone Bolivar’s troops fighting for independence in South America. These bitters were meat to combat stomach maladies, but they ended up being an essential part of cocktails such as the old fashioned, Manhattan, or the champagne cocktail. 
The primary flavor of Angostura bitters is clove. You can smell I, you can taste the clove that comes out. A lot of other bitter elements and he really elements. Genchin is what provides the bitterness, but when you taste t you can actually feel the numbing feeling on your tongue that comes from the clove, so essential for Manhattans. Essential for old fashion, do not try to make Manhattans without Angostura bitters. It’s just not the same, and it’s not right. I just don’t care, just don’t do it. Okay? 
The second bitters that we are going to be talking about are Peychaud bitters, created by New Orleans Apothecary Antoine Peychaud, who is often credited by cocktail enthusiast as being the father of the modern cocktail. He created the Sazerac which was very popular back in the day. These bitters have a primarily Annis flavor, or liquorish. They are central for the Sazerac, or the horse’s neck, or a number of cocktails. Annis goes really nice with scotch; you could try it with a Rob Roy for example. So it’s a nice flavor together. 
The last two bitters that I am going to talk about are orange bitters. They are both orange bitters but they are vastly different. Fee brothers orange bitters have been around for a long time. Old cocktail books that you go through there are constant calls for orange bitters. And these bitters became very hard to find in the past twenty five years, which made Gary, which inspired Gary to create his own bitters. 
Now these are vastly different in flavor. The fee brothers have a glycerin based. The glycerin base of the Fee brothers gives it a very light and creamy texture, and just a very light bitterness in the finish. So if your mixing up a cocktail, say a lemon drop, or aviation or something like that add these bitters to it. It just adds a nice brightness and just a slight hint of complexity to your cocktail, without being overwhelming.
Now Gary Regans bitters are totally different like I was saying. He based his recipe on this great recipe called the gentleman’s companion and guide to exotic cocktails. Now this book is impossible to find. If you have it I think you’re very, very lucky indeed. I have only had the opportunity to look through it a few times. I have seen the recipe in there. And uh this bitter has just got a bright citrusiness, but there is a lot of complexity and herbally flavors. And it’s spicy. There is cardamom, you can taste nutmeg in there and all spice. And then it is very bitter. This is a great bitter to add to almost anything you are creating yourself at home.  If you have a cocktail that maybe it tastes a little flat, add these bitters to it and then all of a sudden you have got a dynamic tasting drink. So anyways, bitters, four of them, very good, flighty says bitters make it better.
Bitters:
1.	Essential for any cocktail
2.	Use to provide an accent
3.	Based on herbs and or citrus
4.	Stimulates the palette
5.	Delicious


]]></media:text>
 <itunes:duration>4:16</itunes:duration>
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 <itunes:subtitle>Bitters.  Love &#039;em or hate &#039;em, they can be incorporated into all kinds of cocktails</itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>The Belmar Cocktail</title>
 <link>http://www.onnetworks.com/videos/cocktails-on-the-fly/the-belmar-cocktail</link>
 <description>If you like Manhattans, check out this flighty twist on a classic Bourbon drink &lt;br&gt;&lt;a href=&quot;http://www.onnetworks.com/videos/cocktails-on-the-fly/the-belmar-cocktail&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/cocktailsonthefly_belmar_425x239.jpg&quot; title=&quot;The Belmar Cocktail&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Mon, 03 Sep 2007 20:08:00 -0500</pubDate>
 <dc:creator>ON Networks</dc:creator>
 <guid isPermaLink="false">3205 at http://www.onnetworks.com</guid>
 <category domain="http://www.onnetworks.com/videos/cocktails-on-the-fly">Cocktails on the Fly</category>
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 <media:content medium="video" height="720" width="1280" bitrate="4164" framerate="24" samplingrate="44.1" channels="2" lang="en-US" type="video/mp4" url="http://podcast.onnetworks.com/videos/cocktailsonthefly_belmar_1280x720.mp4?feed=video&amp;key=24&amp;target=site" isDefault="true" onntype="hd" />
</media:group>
 <media:player height="271" width="425" url="http://www.onnetworks.com/swfs/ONPlayerEmbed.swf?configFileName=http://www.onnetworks.com/embed_player/videos/cocktails-on-the-fly/the-belmar-cocktail?target=site"><![CDATA[<object width="425" height="271"><embed id="ONPlayerEmbed" width="425" height="271" allowfullscreen="true"  flashvars="configFileName=http://www.onnetworks.com/embed_player/videos/cocktails-on-the-fly/the-belmar-cocktail?target=site" scale="aspect" allowscriptaccess="always" allownetworking="all" quality="high" bgcolor="#ffffff" name="ONPlayer" style="" src="http://www.onnetworks.com/swfs/ONPlayerEmbed.swf/rid%3D509374665/product_id%3Dcocktailsonthefly_belmar/target%3Dsite" type="application/x-shockwave-flash"></embed></object>]]></media:player>
 <media:title>The Belmar Cocktail</media:title>
 <media:thumbnail width="640" height="360" url="http://images.onnetworks.com/images/cocktailsonthefly_belmar_640x360.jpg" />
 <media:thumbnail width="425" height="239" url="http://images.onnetworks.com/images/cocktailsonthefly_belmar_425x239.jpg" />
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 <media:description type="plain">If you like Manhattans, you&#039;re going to love this flighty twist on a classic Bourbon drink.  An Alberta original, it includes sweet Vermouth, Amaro, Fee Brothers Bitters, and Campari.</media:description>
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 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
 <enclosure url="http://podcast.onnetworks.com/videos/cocktailsonthefly_belmar_1280x720.mp4?feed=video&amp;key=24&amp;target=site" type="video/quicktime" />
 <media:text type="html"><![CDATA[Cocktails on the Fly
Episode “The Belmar cocktail”

Alberta Strauss: Hi, ok I know we all love Manhattans, I love Manhattan the cocktail. I love Manhattan the city. It is great to be there, and so I made up this drink, you know messing around in the bar. I got no one there, I do a little R&D. I call it the Belmar cocktail; some friends tell me it is a couple of exits before Manhattan.  So it’s kind of classic, it is kind of not classic. It is the flighty twist on the classic drink. 
And so what we are going to do is we are going to put some bourbon in there, we are going to use Makers Mark. And I am going to put in about two ounces. Okay, yummy, yummy, love that bourbon. And then this fabulous bitter, Amaro, means bitter in Italian. I just found out yesterday, ha-ha. It is a Ramazzotti. It is really fabulous; it’s got a different flavor than sweet vermouth. I really like it. It’s bitterer it really has got a more dynamic flavor. 
I just discovered I am totally obsessed with it. So you know this cocktail, you know there probably is an old version of this cocktail exactly. But I haven’t run across it yet, so I am just going to call it the Belmar, the Belmar cocktail, or whatever. If any of you know what it is really called let me know. But ok, so we are going to put in three quarters of an ounce of the Ramazzotti, there we go, yummy, yummy. And then my love, love, love. Oh I love you baby, you’re so good, you’re so red, the Campari. So we are going to match it with Campari, ok?
There we go; the Campari, and then we need some bitters. I am going to use Fee brother’s bitters, delicious and delightful. There we go Fee brothers, doo, da doo. And then I am going to put a couple of little orange peels in there, just a little bit, one two, da, da, da. As I stir it, and then its time I add the ice. I am using big ice cubes, you know why because I don’t want little ice cubes diluting the drinks so much. I want the big ice cubes to get this drink cold as soon as possible, so that I can drink it down with little dilution, and that will give it a nice velvety taste, a velvety texture and a velvety feel. 
So what I do, my friend Thomas Wah, showed me he is a great bartender in the city if you go to Range you should check him out. Is this nice little bend in your mixing spoon so what we are going to do is get down there with the big ice and just stir around. And here we go we are stirring, it is kind of whatever. We are just looking to stir this cocktail. But what we are hoping is we don’t want dilution. We want this liquor to be almost liquor. 
I mean a lot of times you want the water in your drink, but this time no. We just want a velvety texture and a velvety flavor, nice and ice cold, okay? You got your glass a chilling. I used this old glass as kind of a classic cocktail style. Pouring out the ice, and then I am going to pour the liquor in. This is not the right kind of, you can use this kind if you want, but this is a julep strainer. I just got one of these a few days ago. I super love it. It is the classic way to pour it in a glass. 
There we go. Okay so you got your cocktail there, the Belmar. You got your drink now it’s time to garnish it. Flighty is going to do something different. Flighty doesn’t usually do this, but I mean not intentionally that is. I mean I got to tell you every time I cook, I start a fire. I don’t mean to, but you know I had to invest in one of those little grillers those little griller things. You know why, because they keep the flames contained. I do it to keep the people of San Francisco safe. Because flighty, she just shouldn’t be cooking. She shouldn’t be around fire. I am going to try to flame this peel for you. You know why, because it tastes good in a drink. 
So what you do is you have got your orange peel. And the point is, is that the oils from the orange will light with the fire and they will add a nice burnt flavor to the cocktail. So we are just going to try to zest it. You see that little flame, that means that the oil is burnt, a little zested. There we go in the cocktail, the Belmar, a beautiful delicious classic version of the Manhattan. Cheers to you and guess what I am going to give this to my boss. You know why because I love it. Oh wait I am going to have a taste first. Okay now I am going to give it to my boss. Cheers boss you’re the best, yeah. 
The Belmar Cocktail:
1.	Pour 2 oz of Bourbon
2.	Add ¾ oz of Amaro Ramazzotti
3.	Then ¾ oz of Campari
4.	Add a dash of Fee Brothers Bitters
5.	Then some orange peel
6.	Add big ice cubes and stir
7.	Strain into a chilled cocktail glass
8.	Twist and fire a orange peel garnish
9.	Delicious


]]></media:text>
 <itunes:duration>5:25</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords>Exotic mixed drink recipes drinks alcoholic alcohol signature free video how mix easy</itunes:keywords>
 <itunes:subtitle>If you like Manhattans, check out this flighty twist on a classic Bourbon drink </itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>A Date With David Bowie</title>
 <link>http://www.onnetworks.com/videos/cocktails-on-the-fly/a-date-with-david-bowie</link>
 <description>The Glam-Pop icon serves as inspiration for a fabulous and colorful cocktail&lt;br&gt;&lt;a href=&quot;http://www.onnetworks.com/videos/cocktails-on-the-fly/a-date-with-david-bowie&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/cocktailsonthefly_bowiedate_425x239.jpg&quot; title=&quot;A Date With David Bowie&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Mon, 27 Aug 2007 23:20:00 -0500</pubDate>
 <dc:creator>ON Networks</dc:creator>
 <guid isPermaLink="false">3174 at http://www.onnetworks.com</guid>
 <category domain="http://www.onnetworks.com/videos/cocktails-on-the-fly">Cocktails on the Fly</category>
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 <media:content medium="video" height="720" width="1280" bitrate="4164" framerate="24" samplingrate="44.1" channels="2" lang="en-US" type="video/mp4" url="http://podcast.onnetworks.com/videos/cocktailsonthefly_bowiedate_960x540.mp4?feed=video&amp;key=24&amp;target=site" isDefault="true" onntype="hd" />
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 <media:title>A Date With David Bowie</media:title>
 <media:thumbnail width="640" height="360" url="http://images.onnetworks.com/images/cocktailsonthefly_bowiedate_640x360.jpg" />
 <media:thumbnail width="425" height="239" url="http://images.onnetworks.com/images/cocktailsonthefly_bowiedate_425x239.jpg" />
 <media:thumbnail width="56" height="56" url="http://images.onnetworks.com/images/cocktailsonthefly_bowiedate_56x56.jpg" />
 <media:thumbnail width="178" height="100" url="http://images.onnetworks.com/images/cocktailsonthefly_bowiedate_178x100.jpg" />
 <media:description type="plain">Alberta mixes up a glamorous and colorful cocktail that is sure to appeal to both those in their &quot;Golden Years&quot; and &quot;Young Americans&quot;.  You have to see to believe this liquid homage to one of Rock&#039;s greatest legends.</media:description>
 <media:keywords>vodka,cocktail,alcohol,recipe,best,drink,david,bowie,bartend</media:keywords>
 <onnetworks:product_id>cocktailsonthefly_bowiedate</onnetworks:product_id>
 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
 <enclosure url="http://podcast.onnetworks.com/videos/cocktailsonthefly_bowiedate_960x540.mp4?feed=video&amp;key=24&amp;target=site" type="video/quicktime" />
 <media:text type="html"><![CDATA[Cocktails on the fly
Episode “Date with David Bowie”

Alberta Strauss: Greeting, salutations, hey. I am going to tell you how to make a fun little cocktail. It is called a date with David Bowie. The date with David Bowie has kind of a fun and kooky history. I had some customers coming in, I was having a hard time and they heard that I thought I was all that mixing these cocktails. And you know flighty is kind of all that. I guess, I don’t know but there telling me, first there asking me for this drink. They want a drink that’s Pinocchio after he gets in a fight with Gepetto. Ok so flighty tries to mix this cocktail. And then after awhile they drink that down and they like it. 
Believe me flighty is searching her brain to figure out what the hell a Pinocchio fight with gepetto blah, blah, blah. And then they want Socrates to fall. And I am like oh my god; I put out something for that. We are having fun it is a Saturday afternoon, it is kind of slow. And then finally the last cocktail of the day was the date with David Bowie. 
And so you know I thought who wouldn’t want to go on a date with David Bowie. I mean I know I would, and so I got this fun sparkly sugar at the bar. And you can get this too, at your local fine food store. Normally it comes in a single color. Don’t get cake decorated sugar, its real granulated sugar. And you can mix two colors together. Maybe David wants to go on a little color scheme and a little blue and white. Or a little red and blue or something like that, you never know what David wants to do but this is a Ziggy Stardust sugar. I did all kinds of colors mixed together. Because you know Ziggy is kind of crazy, it is different every time, I figure on a date with him.
So anyway, this cocktail is a fun cocktail, it is not a serious cocktail like flighty normally drinks. This is a fun drink. It is a date with David Bowie; I mean okay, so it’s easy its fun. Alright so I am going to put some orange vodka in there, I got some Sky going. So I am going to put in about an ounce and a half, there we go, an ounce and a half of vodka, and then Luxardo Maraschino liqueur. Fabulous stuff, not related to the red bar cherry. Pour in about half an ounce, yum, yum. I can tell this is going to be good. I mean whatever I put in this glass is going to be tasty because it’s a date with David Bowie. 
Okay put in a splash of this fabulous stuff after all. Look at that color, fantastic. Okay, there we go and then we need about an ounce or so of fresh lemon juice. There we go and then we are going to match it with simple syrup. Okay that I starting to look pretty tasty. You know it has got alcohol in it so you know flighty is going to think it’s tasty. So for a little David Bowie Pizzazz we are going to put some blood orange in there. Flighty is going to muddle it, muddle, and muddle, muddle it. Muddling it always makes things better. And who wouldn’t want to muddle with David. 
I got to say, cha, cha, cha, changes; okay I am not going to sing anymore I promise. There we go I had to just get it out, a little bit of changes. Muddling, and then the excited part comes, okay we are going to edge this glass with the Ziggy Stardust sugar. Here we go shoo, shoo, wishoo, sound effects makes things better. So we are edging oh look at this, look at this fabulous sugar. It’s going to be so good. Okay look at that, sparkly deliciousness. 
Okay so let’s add some ice, to our glass. And let’s add some ice to this glass too. You don’t want to use the, the same ice that you use in the glass that you’re mixing with. Because after you shake this up this is going to be called tired ice. And we don’t want tired ice in our drinks. We just want fresh, fun delicious. Okay so let’s put a little layer of the blood oranges in there. He would probably like that, I would think so. I mean I know so, I like blood orange. Yes. Add some ice here. Okay.
And then we are going to shake it up, okay. Make a face. Always make a face, no I am just kidding that was a bad face. I am just goofing with you. Silly boy face, okay now we are ready to pour. Oh we are going to pour a tall glass; it is going to be delicious because it is a date with David Bowie. Okay, and then we are going to top with a little bit of seltzer. There we go. It is looking good isn’t it? Just like David himself.  Put a little mint sprig garnish, get yourself a red straw. And you are ready to let’s dance, right baby? There we go cheers, a date with David. Aah dreamy, let me taste it to make sure. Yeah it’s dreamy. 
Date with David Bowie:
1.	Add 1.5 oz Orange Vodka
2.	½ oz. Maraschino Liqueur w/Aperol
3.	Add 1oz fresh lemon juice 
4.	Match with simple syrup
5.	Add slices of blood orange and muddle
6.	Edge a tall glass with Ziggy sugar
7.	Add ice and layer with blood orange slices 
8.	Shake and strain baby
9.	Top with Seltzer
10.	Delicious

]]></media:text>
 <itunes:duration>5:44</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords>vodka cocktail alcohol recipe best drink david bowie bartend</itunes:keywords>
 <itunes:subtitle>The Glam-Pop icon serves as inspiration for a fabulous and colorful cocktail</itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>Caipirhina</title>
 <link>http://www.onnetworks.com/videos/cocktails-on-the-fly/caipirhina</link>
 <description>A Mojito-esque South American drink with lime, raw sugar, and spirits&lt;br&gt;&lt;a href=&quot;http://www.onnetworks.com/videos/cocktails-on-the-fly/caipirhina&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/cocktailsonthefly_caipirinha_425x239.jpg&quot; title=&quot;Caipirhina&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Mon, 20 Aug 2007 16:22:00 -0500</pubDate>
 <dc:creator>ON Networks</dc:creator>
 <guid isPermaLink="false">3137 at http://www.onnetworks.com</guid>
 <category domain="http://www.onnetworks.com/videos/cocktails-on-the-fly">Cocktails on the Fly</category>
 <media:group> <media:content medium="video" height="270" width="480" bitrate="1330" framerate="24" samplingrate="44.1" channels="2" lang="en-US" type="video/mp4" url="http://podcast.onnetworks.com/videos/cocktailsonthefly_caipirinha_480x270.mp4?feed=video&amp;key=24&amp;target=site" isDefault="false" onntype="sd" />
 <media:content medium="video" height="720" width="1280" bitrate="4164" framerate="24" samplingrate="44.1" channels="2" lang="en-US" type="video/mp4" url="http://podcast.onnetworks.com/videos/cocktailsonthefly_caipirinha_1280x720.mp4?feed=video&amp;key=24&amp;target=site" isDefault="true" onntype="hd" />
</media:group>
 <media:player height="271" width="425" url="http://www.onnetworks.com/swfs/ONPlayerEmbed.swf?configFileName=http://www.onnetworks.com/embed_player/videos/cocktails-on-the-fly/caipirhina?target=site"><![CDATA[<object width="425" height="271"><embed id="ONPlayerEmbed" width="425" height="271" allowfullscreen="true"  flashvars="configFileName=http://www.onnetworks.com/embed_player/videos/cocktails-on-the-fly/caipirhina?target=site" scale="aspect" allowscriptaccess="always" allownetworking="all" quality="high" bgcolor="#ffffff" name="ONPlayer" style="" src="http://www.onnetworks.com/swfs/ONPlayerEmbed.swf/rid%3D1715913093/product_id%3Dcocktailsonthefly_caipirinha/target%3Dsite" type="application/x-shockwave-flash"></embed></object>]]></media:player>
 <media:title>Caipirhina</media:title>
 <media:thumbnail width="640" height="360" url="http://images.onnetworks.com/images/cocktailsonthefly_caipirinha_640x360.jpg" />
 <media:thumbnail width="425" height="239" url="http://images.onnetworks.com/images/cocktailsonthefly_caipirinha_425x239.jpg" />
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 <media:thumbnail width="178" height="100" url="http://images.onnetworks.com/images/cocktailsonthefly_caipirinha_178x100.jpg" />
 <media:description type="plain">Hot and hip cocktail whiz Alberta Straub whips up a South American cocktail with fresh limes, raw sugar, and a special sugar-based spirit called Cachaca.  Somewhere between Rum and Tequila, it forms the base of this interesting cocktail that is sure to impress guests, conjuring the essence of its home country, Brazil!</media:description>
 <onnetworks:product_id>cocktailsonthefly_caipirinha</onnetworks:product_id>
 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
 <enclosure url="http://podcast.onnetworks.com/videos/cocktailsonthefly_caipirinha_1280x720.mp4?feed=video&amp;key=24&amp;target=site" type="video/quicktime" />
 <media:text type="html"><![CDATA[Cocktails on the fly
Episode “Caipirhina”

Alberta Strauss: Let’s get ready to rumble. Goal, Brazil. Ok flighty is going to take you south of the border today, way, way down south, to south America. And we are going to make a Caipirhina. This is a fantastic drink; it has got to be made with Cashasha though. I don’t want any Caipiraroska, that’s not a Caipirhina; we all know that it is made with vodka. But this drink is a special drink, and Cashasha is a special spirit. And it has got to be made with Cashasha. I have a great Cashasha here, it is called Toucano.
You may be asking what the heck is Cashasha? Cashasha is a sugar spirit made from the first crush of the sugar cane. Instead of molasses, that rum is made from. So it is typically higher in proof and they age it in the same kind of barrels that they age tequila in. So a lot of times if you have a nice Cashasha it smell a little bit like tequila. It has got a little bit of that fire, a little bit of that pepper. 
But there is a bunch of different kinds of cashasha that comes from everything like cans, which interestingly enough my friend brought me back these cans that was a six pack. And it is not a six pack of Caipirhina; it is a six pack of Cashasha. And it is so great; you know where we have riboflavin, niacin. It has got the radioactivity level on there. Maybe we should have that too, I don’t know. 
But anyway this is a great drink. I love Brazilian music, Agua De Bebear. This is the Agua De Bebear of Brazil I would say. So anyway, I have got a nice and what I thought is a very authentic way of making the Caipirhina. It was that I used to make it for many, many years in my bar. And one day this guy came in. He was very charming and very handsome. As Brazilian guys can be, and he said oh do you want to learn how to make an authentic Caipirhina. I will teach you duh, duh, da, da. And he is charming me and talking to me and playing his music on his guitar. And of course flighty drinking it in, gives him about five cocktails for free. He showed me; alright it is all in how you slice the lime.
You got to slice these striations like this out of the lime. And then carefully slice in half, and you want to remove the pith from the inside, because the pith gives you a bitter flavor.  So taking the pith out cutting it out there, some more pith let’s get that out. Ok, ad this is a nice and juicy lime so this is going to work well. So you cut it in a couple more pieces like so. Ok, great and then you throw it into your mixing glass. There we go. 
And then some raw sugar, a couple of scoops of raw sugar, now I just put in, I am going to put in about two tablespoons of raw sugar. But apparently he told me there is supposed to be so much sugar that the sugar crystallizes on your eyelashes. Now that’s not how flighty is going to make it. But she is still going to follow his directive. So anyway muddle, get your muddler here, I am going to sing a song when I am muddling. Agua de Bebear, give the flower water to drink. Ok I am not going to do that anymore. 
But anyway I am muddling, got to muddle a lot. And even though that was a juicy lime I am going to add a little bit more. But it’s very important to crush everything all together because you want the peel. The peel adds a little bitterness and a little flavor. And add a little bit more fresh lime juice. Ok and then I am going to put in some Cashasha. So you’re going to want to pour in about two ounces Cashasha. There we go and give it a little bit more of a muddle and a stir. Now it is not necessary to make sure all the sugar dissolves. Because part of the process of drinking a Caipirhina is when you actually have it in your glass is kind of sucking up the raw sugar through the straw. It gives it a nice texture and body, a nice feel to the cocktail. 
Ok, and then you add the ice. So anyway this guy is showing me how to make the drink, and I am drinking it all in, like flighty will do when someone charming comes into the bar. La, la, la, and the rest of the week I am feeling like such a bad ass because I know how to make a real authentic Caipirhina. And no one else in town does. And then my friend comes in and she sees me making the drink and telling everyone, oh it’s supposed to be like this. And she is like; hey did that guy come into your bar too? I am like oh man, so like what a Schick, he goes around all the bars in the city area. Telling all the ladies he is going to make them an authentic Caipirhina. Oh well I should try something like that too huh?
Oh I will teach you how to make an authentic Degronnie. Anyway, ok, shake, shake, shake try to dissolve some of that sugar. Shake it up; you don’t want too much solution okay? Shake, okay I think it is going to be ready to serve. Now the thing about a Caipirhina is you don’t want to lose any of that nice chunky lime and stuff, so even though it’s not really the best you don’t want to have tired ice. But right now the way you make this drink you just pour it in the glass and it’s ready to go. Then you add a straw and you’re ready to drink and enjoy. Cheers, Brazil it is a lovely place.
Caipirhina:
1.	Slice the ends from a soft ripe lime
2.	Rotate & Cut striated slices. 
3.	Quarter and remove the pith
4.	Add 2 tbsp raw sugar
5.	Muddle… and then muddle again!
6.	Add 2oz. of Cashasha
7.	Stir and add ice
8.	Shake like crazy
9.	Pour into a short glass
10.	Add a straw, delicious

]]></media:text>
 <itunes:duration>5:47</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords> rum tequila drink recipe sugar lime bartend best tip video tutorial</itunes:keywords>
 <itunes:subtitle>A Mojito-esque South American drink with lime, raw sugar, and spirits</itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>Edging (Alberta Essential)</title>
 <link>http://www.onnetworks.com/videos/cocktails-on-the-fly/edging-%28alberta-essential%29</link>
 <description>Whether for margaritas or martinis, edging glasses is important&lt;br&gt;&lt;a href=&quot;http://www.onnetworks.com/videos/cocktails-on-the-fly/edging-%28alberta-essential%29&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/cocktailsonthefly_edging_480x270.jpg&quot; title=&quot;Edging (Alberta Essential)&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Sun, 12 Aug 2007 23:35:00 -0500</pubDate>
 <dc:creator>ON Networks</dc:creator>
 <guid isPermaLink="false">1729 at http://www.onnetworks.com</guid>
 <category domain="http://www.onnetworks.com/videos/cocktails-on-the-fly">Cocktails on the Fly</category>
 <media:group> <media:content medium="video" height="270" width="480" bitrate="1330" framerate="24" samplingrate="44.1" channels="2" lang="en-US" type="video/mp4" url="http://podcast.onnetworks.com/videos/cocktailsonthefly_edging_480x270.mp4?feed=video&amp;key=24&amp;target=site" isDefault="false" onntype="sd" />
 <media:content medium="video" height="720" width="1280" bitrate="4164" framerate="24" samplingrate="44.1" channels="2" lang="en-US" type="video/mp4" url="http://podcast.onnetworks.com/videos/cocktailsonthefly_edging_960x540.mp4?feed=video&amp;key=24&amp;target=site" isDefault="true" onntype="hd" />
</media:group>
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 <media:title>Edging (Alberta Essential)</media:title>
 <media:thumbnail width="640" height="360" url="http://images.onnetworks.com/images/cocktailsonthefly_edging_640x360.jpg" />
 <media:thumbnail width="425" height="239" url="http://images.onnetworks.com/images/cocktailsonthefly_edging_480x270.jpg" />
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 <media:thumbnail width="178" height="100" url="http://images.onnetworks.com/images/cocktailsonthefly_edging_178x100.jpg" />
 <media:description type="plain">Flighty hostess Alberta Straub teaches viewers
the essentials and the correct way to edge glasses for cocktails.</media:description>
 <onnetworks:product_id>cocktailsonthefly_edging</onnetworks:product_id>
 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
 <enclosure url="http://podcast.onnetworks.com/videos/cocktailsonthefly_edging_960x540.mp4?feed=video&amp;key=24&amp;target=site" type="video/quicktime" />
 <media:text type="html"><![CDATA[Cocktails on the fly
Episode “Edging”

Alberta Strauss: Hi, this is a Flighty tip. I am going to show you how to get your edge on, ok here we go. Its pretty simple, no big deal, you wan to put a nice uh. Well, ok, the bartending books and cook books they call it rimming. Flighty like to call it edging, there's a little story behind this but no big deal. Imagine bellowing out in the middle of a busy bar, which all of a sudden goes silent. Hey is this that stuff we use for rimming? 
So just to let you know flighty calls it edging. So this is all you got to do. You just take your citrus, whew here we go, you just use a lemon. It doesn’t even matter at all but we are going to use a lemon for the sugar and we are going to use the lime for the salt. No big deal you can use either or. 
You just want to, the only thing you want to make sure, that its not too moist you don’t have to much liquid on there because other wise it will clump your sugar or salt. So just dip it in, there we go. There we go you got a nice glass ready for a margarita or whatever. And this one this is a bar fine sugar. Actually its baker’s sugar, you can find this at any grocery store. It is pretty hard to find bar fine sugar these days. 
Bar fine sugar is kind of a sugar that is more finely ground than the regular sugar that you find in the store, but it’s less fine than confectioner’s sugar, which also has starch in it, so you don’t want to use that for a cocktail. But you know what it’s really worth it to get this sugar for the edge of your glass because it taste, it makes your cocktail taste better. Trust me flighty tasted May, many cocktails and flighty knows. 
So all you got to do, edge your glass dip it, oh get it going. Get it going ooh there we go. And there we go, we got two great glasses. Edged, were ready and filling and we are ready for drinking. Cheers. Edging, rimming, that’s what we got. 
Edging: 
1.	Take half a lemon or lime
2.	Run around glass edge
3.	Roll edge through sugar or salt
4.	You’ve edged a glass!
5.	Delicious





]]></media:text>
 <itunes:duration>2:29</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords> edging cocktail how bartend recipe easy best salt sugar sweet drink alcohol</itunes:keywords>
 <itunes:subtitle>Whether for margaritas or martinis, edging glasses is important</itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>Lemon Drop</title>
 <link>http://www.onnetworks.com/videos/cocktails-on-the-fly/lemon-drop</link>
 <description>A simple, straightforward lemon-tangy vodka cocktail&lt;br&gt;&lt;a href=&quot;http://www.onnetworks.com/videos/cocktails-on-the-fly/lemon-drop&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/cocktailsonthefly_lemondrop_480x270.jpg&quot; title=&quot;Lemon Drop&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Mon, 06 Aug 2007 17:51:00 -0500</pubDate>
 <dc:creator>ON Networks</dc:creator>
 <guid isPermaLink="false">1598 at http://www.onnetworks.com</guid>
 <category domain="http://www.onnetworks.com/videos/cocktails-on-the-fly">Cocktails on the Fly</category>
 <media:group> <media:content medium="video" height="270" width="480" bitrate="1330" framerate="24" samplingrate="44.1" channels="2" lang="en-US" type="video/mp4" url="http://podcast.onnetworks.com/videos/cocktailsonthefly_lemondrop_480x270.mp4?feed=video&amp;key=24&amp;target=site" isDefault="false" onntype="sd" />
 <media:content medium="video" height="720" width="1280" bitrate="4164" framerate="24" samplingrate="44.1" channels="2" lang="en-US" type="video/mp4" url="http://podcast.onnetworks.com/videos/cocktailsonthefly_lemondrop_1280x720.mp4?feed=video&amp;key=24&amp;target=site" isDefault="true" onntype="hd" />
</media:group>
 <media:player height="271" width="425" url="http://www.onnetworks.com/swfs/ONPlayerEmbed.swf?configFileName=http://www.onnetworks.com/embed_player/videos/cocktails-on-the-fly/lemon-drop?target=site"><![CDATA[<object width="425" height="271"><embed id="ONPlayerEmbed" width="425" height="271" allowfullscreen="true"  flashvars="configFileName=http://www.onnetworks.com/embed_player/videos/cocktails-on-the-fly/lemon-drop?target=site" scale="aspect" allowscriptaccess="always" allownetworking="all" quality="high" bgcolor="#ffffff" name="ONPlayer" style="" src="http://www.onnetworks.com/swfs/ONPlayerEmbed.swf/rid%3D178320388/product_id%3Dcocktailsonthefly_lemondrop/target%3Dsite" type="application/x-shockwave-flash"></embed></object>]]></media:player>
 <media:title>Lemon Drop</media:title>
 <media:thumbnail width="640" height="360" url="http://images.onnetworks.com/images/cocktailsonthefly_lemondrop_640x360.jpg" />
 <media:thumbnail width="425" height="239" url="http://images.onnetworks.com/images/cocktailsonthefly_lemondrop_480x270.jpg" />
 <media:thumbnail width="56" height="56" url="http://images.onnetworks.com/images/cocktailsonthefly_lemondrop_56x56.jpg" />
 <media:thumbnail width="178" height="100" url="http://images.onnetworks.com/images/cocktailsonthefly_lemondrop_178x100.jpg" />
 <media:description type="plain">Your flighty host, Alberta Straub teaches
viewers how to make a straight forward, tangy, refreshing, lemon drop.</media:description>
 <onnetworks:product_id>cocktailsonthefly_lemondrop</onnetworks:product_id>
 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
 <enclosure url="http://podcast.onnetworks.com/videos/cocktailsonthefly_lemondrop_1280x720.mp4?feed=video&amp;key=24&amp;target=site" type="video/quicktime" />
 <media:text type="html"><![CDATA[Cocktails on the fly
Episode “Lemon Drop”

Alberta Strauss: Greetings, Flighty here, Flighty here! Today we are going to make a lemon drop this is a great drink. Its simple, its straightforward, its tangy, its refreshing, its good and we are going to make it, lemon drop. So we start off with some vodka, I have got square one organic vodka here. This is a very good vodka, its super premium its super tasty. It’s made with rye so it’s got a lot of flavor. 
A lot of you guys out there think that vodka should be as the law dictates, flavorless and tasteless. So that’s not exactly true, different vodkas are made with different things. And they do have flavor in them, you have to taste them. You can tell a lot of difference in them, especially with the quality. 
I was doing a taste test the other day, I am not going to mention any names, because I don’t want anyone to get mad at me, but we were all doing some blind taste testing. We thought this vodka was one of the lowest vodkas out there and it was actually a super premium, that I get orders for all the time. So I ask you to do some blind test tasting at home to see if you really like the vodka that you think you like. And make sure its not all marketing hype. 
This is fantastic vodka it’s all organic and its god. Alright lets try it, so we are going to put in a once and a half of vodka. Here we go an ounce and a half. Ok and then we are going to put three quarters of an ounce of Cointreau, or another orange liqueur if you have another one you like. You want to be3 cheap or whatever you want, a sour or triple sec or something. But should be Cointreau it’s really tasty. Ok, there we go. 
There we go and now we need some fresh citrus, we need about an ounce. So always use fresh, fresh, fresh, fresh. It’s good, we need a little bit more. Ok, and then we match it with simple syrup, so it’s just three quarters of an ounce, just a little bit more. Ok perfecto, and then we put some ice in here because we are going to get ready for shaking. 

Get some nice big ice cubes; we want yummy beverage and not a lot of dilution. Dilution is important for a drink, but I don’t like a lot. Because this is all fresh and I just like the texture of big ice cubes add to a drink, because you don’t get it all broken up and watery tasting. 
Ok seal the drink with your cocktail shaker, hit it ok! And then shake. Alright super yummy, shake until you get some coldness, a little freezing on the outside, and gently. Ok then you got your cocktail glass chilling, right. Got it chilling, chilling. Ok then you got some of your citrus and you edge the glass, alright all around. And then you pour out any water or citrus or extra citrus that’s on there. Then you edge it with bar fine sugar, or baker’s sugar. It’s got to be bar fine, not granulated like regular sugar, it’s really tasty that way. 
Ok, there we go. And then you use your Hawthorne strainer. Strain it into a glass, and then its time for your garnish. Alright I like to use a nice little citrus round. There we go cheers, the lemon drop delicious. I want to try it right now to make sure its ok. I like it its got vodka. Cheers. 

Lemon drop: 
1.	1.5 oz vodka
2.	¾ oz of Cointreau
3.	1 oz of lemon juice
4.	Match with simple syrup
5.	Add ice
6.	Edge with a chilled cocktail glass 
7.	Shake and strain into the glass
8.	Garnish with a lemon wheel
9.	Delicious



]]></media:text>
 <itunes:duration>4:31</itunes:duration>
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 <itunes:keywords> vodka cocktail how bartend recipe easy best lemon sweet drink alcohol</itunes:keywords>
 <itunes:subtitle>A simple, straightforward lemon-tangy vodka cocktail</itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>La Floridita Daiquiri</title>
 <link>http://www.onnetworks.com/videos/cocktails-on-the-fly/floridita</link>
 <description>Definitely not your &amp;quot;rum&amp;quot;-of-the-mill daiquiri&lt;br&gt;&lt;a href=&quot;http://www.onnetworks.com/videos/cocktails-on-the-fly/floridita&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/cocktailsonthefly_21_floridita_480x270.jpg&quot; title=&quot;La Floridita Daiquiri&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Fri, 22 Jun 2007 16:45:00 -0500</pubDate>
 <dc:creator>ON Networks</dc:creator>
 <guid isPermaLink="false">867 at http://www.onnetworks.com</guid>
 <category domain="http://www.onnetworks.com/videos/cocktails-on-the-fly">Cocktails on the Fly</category>
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 <media:title>La Floridita Daiquiri</media:title>
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 <media:description type="plain">Hostess Alberta Straub shows how to
make a mean, fresh, and tangy daiquiri like you&#039;ve never had before!</media:description>
 <media:keywords>Mixed,drinks,rum,daiquiri,recipe,lime,top,best,bartender,free,video,cocktail</media:keywords>
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 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
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 <media:text type="html"><![CDATA[Cocktails on the fly
Episode “La Floridita Daiquiri”

Alberta Strauss: Hi, I am going to teach you right now how to make a Daiquiri, and I am not talking about one of those sugary syrupy sweet crap that you might be calling a daiquiri, you know when your out partying or whatever in New Orleans. This is a classic daiquiri; it is from the La Floridita bar in Cuba. This is a great drink it’s made with fresh citrus. It doesn’t have any slushy in it, but some times you make a little cracked ice and some slushy but I am making it up in a cocktail glass. It’s just going to be fresh, tangy, delicious. 
Ok and interestingly enough, I want to tell you a little historical story here. Legend has it that Hemmingway used to hang out in the La Floridita bar, and he would be downing these drinks when he was filming the old man and the sea. He would travel to another bar to have his Mojitos. But he would go to La Floridita bar to have his daiquiri. And it’s kind of cool that he was dubbed Papa Double there, and I really liked that. 
He was dubbed Papa Double because he always insisted on having doubles. And I was always thinking kind of flighty double kind of had a nice ring to it, only instead of doubles. I think it would be, as my motto goes, one for you, two for me. So what do you think about that, flighty double. Ok, so anyway, I am going to see if I can get that to catch on. 
But what we want to do is put some fresh lime juice in the drink. I know its crazy I bet there is no fresh lime juice in any daiquiri you have ever had. This is such a good drink. Ok so we put in about an ounce. Sometimes these limes aren’t too juicy. So you know what, that’s not an ounce, I am going to have to squeeze two limes in there, but we are looking for an ounce. Oh my goodness, oh my goodness gracious. They are really making me work for it. I am going to yell at my producer later. What’s with these non juicy limes! Give him a hard time. 
But I love them. Ok so we need about an ounce of fresh lime juice. And then we are going to match that with simple syrup. Ooh there we go, there we go. Ok, and then we need some; well it would be nice to have Cuban white rum. But of course those who know the laws of this world won’t allow us to have any. But we have this fabulous rum, which is the spirit of Cuba. So in the spirit of Hemmingway I am going to put two ounces in there. Ok, so Papa Double. There we go. 
And then after that we are going to have some of this fabulous, I love so much, Luxardo Maraschino Liqueur. And that is going to be about three quarters of an ounce of the maraschino. Ok and we are almost ready to go, but flighty didn’t chill her glass. It’s always important to chill your glass. So let’s put some ice in this baby. Wow, try not to spill your ice all over the place, your kitchen or your mom will come in and yell at you, making cocktail. 
Ok, so that’s chilling. And so we are going to add some ice to this drink. You know, I don’t know if Hemmingway is that great of a writer. I mean he is ok. You know I like the killers, that is a great short story. But as a writer personally he is not that hot in my opinion. But you know what his real legacy is? Something that flighty admires so deeply, is the fact that he is associated with pretty much every major drink of the 20th century. I mean the sidecar, the Bellini, the Mojitos, La Floridita daiquiri, the rotgut. Now I mean that is a legacy flighty can admire. That is something I would like to do, that I would like to leave.
Ok, here we go its time to shake, we are going to shake, shake, and shake. You have to shake like crazy, shake to a nice frothy, frothiness. Can you hear me? Frothy, I am looking for frothy. Om, now there is a little ice formation on the outside of the tin. Ok and then we got to get rid of this ice in here; hopefully your glass is nice and cold. 
And then we are going to use this half a lime to edge the glass with sugar. And use bar fine sugar, because bar fine sugar is a little better tasting than normal granulated sugar. It really does make a difference in your cocktail. It makes your cocktail taste better for some reason. Flighty doesn’t know science, she just knows taste and she knows cocktails. 
So we are edging our glass, ok there we go we got some bar fine sugar going. And we are going to pour in this lovely daiquiri. There we go, the daiquiri is in there. Ooh it’s looking good. Ok, and then all you got to do, is it’s a simple straight forward drink. Its not crazy like that frothy garbage, uh, I don’t even want to talk about it. 
There we go, and float a nice little lime round on the top. Sometimes it is tasty to add a little grapefruit. I could throw this little grapefruit piece to the glass when you are shaking, get a little bit of grapefruit. It’s a nice little alternative to the classic La Floridita. But there we go, La Floridita daiquiri, Hemmingway’s favorite. Let’s give respect and props to Papa Double. Cheers, just remember, Flighty double? Trying to get that to catch on, whew, Flighty double, I like it. 
La Floridita daiquiri: 
1.	Pour in 1 oz. of fresh lime juice
2.	Match with simple syrup
3.	Add 2 oz. of white rum
4.	Add .5 oz of maraschino Liqueur
5.	Add ice… and shake, shake, shake
6.	Edge a cocktail glass with sugar
7.	Staring into the cocktail glass
8.	Float a lime round
9.	Delicious



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 <itunes:duration>5:58</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords>Mixed drinks rum daiquiri recipe lime top best bartender free video cocktail</itunes:keywords>
 <itunes:subtitle>Definitely not your &amp;quot;rum&amp;quot;-of-the-mill daiquiri</itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>Pimm&#039;s Cup</title>
 <link>http://www.onnetworks.com/videos/cocktails-on-the-fly/pimms-cup</link>
 <description>Britain&#039;s tasty answer to the American Mint Julep based on a popular liqueur &lt;br&gt;&lt;a href=&quot;http://www.onnetworks.com/videos/cocktails-on-the-fly/pimms-cup&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/cocktailsonthefly_19_pimms_480x270.jpg&quot; title=&quot;Pimm&#039;s Cup&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Fri, 22 Jun 2007 16:45:00 -0500</pubDate>
 <dc:creator>ON Networks</dc:creator>
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 <category domain="http://www.onnetworks.com/videos/cocktails-on-the-fly">Cocktails on the Fly</category>
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 <media:title>Pimm&#039;s Cup</media:title>
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 <media:description type="plain">Hostess Alberta Straub teaches
viewers how to make the low-alcohol drink, Pimm&#039;s Cup with a flighty twist!
This great tasting drink is perfect for parties or single servings.</media:description>
 <media:keywords>Mixed,drinks,liqueur,recipe,tasty,top,best,bartender,free,video,cocktail</media:keywords>
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 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
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 <media:text type="html"><![CDATA[Cocktails on the fly
Episode “Pimms Cup”

 Alberta Strauss: Hi, um today I am going to tell you how to make the Pimms cup, this is a great drink. It is classic, it’s from England. It’s kind of hard for flighty to say but its low alcohol. But sometimes there is a time and a place for a low alcohol drink. The Pimms cup, oddly enough is to Wimbledon as the mint julep is to the Kentucky derby. Now by that I believe they mean, in just a historical classic wise. Not in anyway drink wise because how can a low alcohol drink be compared with a mint julep?
But that’s fine; this is a great tasting drink. They are fun to serve. You can make it in a big batch of it and you can serve it to friends if you’re having a party. I know croquet, after you’re coming in from a hard match of croquet or whatever the heck they call it. You know batten those balls, or hitting them, mallet, malleting them. You want to have a Pimms cup.
It’s very refreshing it’s very tasty. You can make it; I am going to make it the most classic way with a flighty twist that I know. But it’s also like Sangria in a way because you can add fresh fruit to it or whatever you want. So basically the recipe is you want to use equal parts of the Pimms #1 cup, which is a gin based herbal liqueur. It’s got herbs, its got quinine in it. It was invented in the 1850’s by James Pimm. Well surprising he gave it his own name. I can’t believe it. 
There is a few other Pimms there used to be a #2 with a scotch base, and ECT, ECT. But um, right now all we can get, or all I have been able to find is Pimms #1. But Pimms #1 is #1 with me, that’s all I have to say. So the recipe is basically equal parts the Pimms, and some lemonade or citrus with simple syrup. And I like to throw in my little flighty spa mix. But that’s not really part of the classic recipe. And then the other part is ginger ale. 
So I am going to make it flighty style like I do all my cocktails. Let’s pour this Pimms in. your always going to add the alcohol in first. So even if it is low alcohol it deserves priority. So we put some Pimms in there, yummy yum. And then flighty is going to put in some of her delicious spa mix. Ooh it’s delicious, if I do say so myself, right? Ok. A little slush in my spa mix, ok. If you want to know how to make the spa mix there is another episode titled spa mix, on cocktails on the fly. And that will teach you how to do it.
Its pretty easy so even flighty can do it. Because flighty does not know how to cook very well, let me tell you. Ok, there we go a little spa, a little cucumber. The cucumber is very important to this drink, and actually the Pimms kind of inspired Flighty’s obsession with cucumber.  Ok, and then we are going to put some of this lemon juice in. You can buy this at any fine food store. Its organic lemon juice, its not sweetened. So let’s put about an ounce in, there we go. 
 And then I am going to match it with simple syrup. Oh my goodness it’s going to be so good. And then I am going to put some of my special ginger Cardamom syrup. It adds a little pizzazz, a little heat. Because most ginger ales these days, as you know, don’t really have too much flavor. I don’t know how they call it ginger ale; there is probably no ginger in it at all. But what are you going to do. But luckily I have this fabulous ginger ale, just jetted in from England, Fever Tree ginger ale with actually ginger in it, super yummy. Ok so I am going to open up the top, get it ready, the final preparation. Ok, so put some more layers of cucumber in there, and then I crush some ice in my handy dandy ice crusher. You don’t have to have crushed ice but I like it because it looks nice. It goes real nice and it just makes the drink on a hot day. Just it’s good. Delicious, stir it. Pimms cup, oh it’s looking so good, it’s going to be great. 
I wish I had a little white on right now. Of course it would probably turn all red and black and who knows what color in about five seconds because flighty is a little bit flighty messy. Its like Benihana behind my bar sometimes people say. Ok and then we are ready. 
Whoo, whoo ok now we are topping off with the ginger ale. Oh it’s looking good, looking good. And then put another little cucumber on there. Yummy cucumber, like I said is key to the Pimms cup. And we have got a mint garnish. Oh it’s looking delicious, and some fresh ginger. There we go, and I am going tot reach over here and grab a straw. Put the straw in there. And there we go. So there we are a delicious and refreshing, and perfect for some kind of a strenuous sporting activity such as badminton, or croquet. There we are the Pimms cup, delicious, refreshing, low alcohol. I think even though its low alcohol flighty is going to give it a try. Mmm, cucumber is stuck throw away the straw. Ok, that is good; the British do know how to make a drink. Fabulous, cheers as they say. 
Pimms cup: 
1.	Pour 2 oz’s of Pimms #1 
2.	Add a dash of spa mix
3.	Add 1 oz of fresh lemon juice
4.	Match with simple syrup
5.	A splash of ginger cardamom syrup
6.	Build layers of ice and cucumber
7.	Stir and top off with ginger ale
8.	Garnish with mint, ginger and cucumber
9.	Refreshing and low in alcohol

]]></media:text>
 <itunes:duration>5:58</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords>Mixed drinks liqueur recipe tasty top best bartender free video cocktail</itunes:keywords>
 <itunes:subtitle>Britain&#039;s tasty answer to the American Mint Julep based on a popular liqueur </itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>Distillery 209 (Part 3)</title>
 <link>http://www.onnetworks.com/videos/cocktails-on-the-fly/distillery-209-part-3</link>
 <description>The final leg of Alberta&#039;s tour of gin Distillery 209&lt;br&gt;&lt;a href=&quot;http://www.onnetworks.com/videos/cocktails-on-the-fly/distillery-209-part-3&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/cocktailsonthefly_dist209pt3_480x270.jpg&quot; title=&quot;Distillery 209 (Part 3)&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Mon, 16 Jul 2007 12:51:00 -0500</pubDate>
 <dc:creator>ON Networks</dc:creator>
 <guid isPermaLink="false">1317 at http://www.onnetworks.com</guid>
 <category domain="http://www.onnetworks.com/videos/cocktails-on-the-fly">Cocktails on the Fly</category>
 <media:group> <media:content medium="video" height="270" width="480" bitrate="1330" framerate="24" samplingrate="44.1" channels="2" lang="en-US" type="video/mp4" url="http://podcast.onnetworks.com/videos/cocktailsonthefly_dist209pt3_480x270.mp4?feed=video&amp;key=24&amp;target=site" isDefault="false" onntype="sd" />
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 <media:title>Distillery 209 (Part 3)</media:title>
 <media:thumbnail width="640" height="360" url="http://images.onnetworks.com/images/cocktailsonthefly_dist209pt3_640x360.jpg" />
 <media:thumbnail width="425" height="239" url="http://images.onnetworks.com/images/cocktailsonthefly_dist209pt3_480x270.jpg" />
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 <media:description type="plain">Flighty Hostess Alberta Straub
visits Distiller No. 209&#039;s test lab to experience distillation first hand!
Viewers learn all the aspects of creating gin from stills to bottling gin.</media:description>
 <media:keywords>gin,distillery,distilling,209,cocktail,bartending,bartend,where,does</media:keywords>
 <onnetworks:product_id>cocktailsonthefly_dist209pt3</onnetworks:product_id>
 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
 <enclosure url="http://podcast.onnetworks.com/videos/cocktailsonthefly_dist209pt3_1280x720.mp4?feed=video&amp;key=24&amp;target=site" type="video/quicktime" />
 <media:text type="html"><![CDATA[Cocktails on the Fly
Episode:  “Distillery 209 (part 3)”

Alberta Straub: In our last two shows we learned all about what goes into distillery number 209’s world famous gin. From the spirits to the herbs and spices that make its flavor oh so special. Now it’s on to the test lab. 
Ah! So what do we have here? 
Arnie: These are my practice stills. Here a pair of safety glasses for you. 
Alberta Straub: Safety first, that’s always important when alcohol is involved. 
Arnie: Mmm hmm, drink responsibly. 
Alberta Straub: So Arnie, what are these things? 
Arnie: Well, I mentioned our good Hetch Hetchy water but we do take out the chemicals that are put in by the municipality so that’s what these little tanks do and take it right back to snow melt. 
Alberta Straub: Ok, snow melt, well, it can’t be more pure than that. And what’s going on here? I see a bubbling cauldron. 
Arnie: Yes, this is a distillation I set up for you of bergamot, so I know how much you love bergamot… 
Alberta Straub: Are you serious? 
Arnie: Yes.
Alberta Straub: Fantastic. 
Arnie: SO what we have here is our alcohol and water in a glass version of the big guy over there. 
Alberta Straub: Oh my gosh this is wow, its so amazing. 
Arnie: So what happens to distillation is you see the little simmering going on. And the alcohol is coming off but it is completely transparent and then just as it starts to cross the lie tube. You start to see when it starts to come back to a liquid form. 
Alberta Straub: Ok, wait so hold on. So this is what happens up there only in smaller form and then it comes down through here, and then. Where would the spirit safe be in this setup? 
Arnie: Well the spirit safe is right about here.
Alberta Straub: Ok, fantastic. But you don’t have one on this thing do you?
Arnie: No we don’t. This one we can sample. And as it comes across here as a vapor it comes in contact with the chilled water tube in the center here which is made of copper. And copper is very important, because copper takes out the natural sulfides in anything. So it makes for a very clean spirit. And you notice our copper pot still is copper for that reason also among the fact that copper is very good about conducting heat. 
Alberta Straub: Now the coil is there something to do, I read about maybe perhaps the surface area type issue or is that…
Arnie: when I created this coil I made it a very tight coil just so we would have a lot of cooling area in here.
Alberta Straub: Ok, fantastic. So you’re telling me that some bergamot spirit comes out? 
Arnie: Yeah let’s collect some right now. 
Alberta Straub: Oh goody, this I my favorite part of on location. 
Arnie: As you can see it is a very slow distillation right now.
Alberta Straub: Lovely, I certainly love the bubbling cauldron part of this, it’s amazing. 
Arnie: So here have a nose. 
Alberta Straub: Oh that smells so good. Bergamot is fantastic. Is it ok if I taste it? 
Arnie: you can taste it its going to be a pretty high alcohol level though.
Alberta Straub: But it’s good. I am a professional don’t try this at home. No but I really taste the bergamot. And one fabulous event that Arnie held was recently he distilled individually each of the spirits, or not the spirits but the botanical elements that he puts in the gin or I guess you add one or two duds that weren’t really in there. 
Arnie: Oh quiet possibly. 
Alberta Straub: But it was so much fun to actually get an idea of what these things were, sprits of coriander, and spirits of juniper berry. And we got to taste how each one of these tasted distilled. And this is apparently the bergamot this is quiet amazing. And you really learn a lot about how the process you go through is evolved just by kind of simply tasting and smelling. That’s amazing, so you work at these stills all day long. You got some secret things coming out some day soon. 
Arnie: Of course yeah. We have got the next generation of products and I am always working on those and when we find something that is interesting we will bring it to the market. 
Alberta Straub: Oh, I can’t wait to possibly get some taste test of that, so this is your experimentation station, so as far as the still is concerned, what happens next after that.
Arnie:  well we collect all the gin out of the heart of the distillation, and then we let it sit for about three days. Because each different botanical has a different interaction with alcohol and water so you can actually taste the cardamom stage, and you can taste the juniper stage, and the coriander stage. So at the end we stir it all up, make sure it is very well mixed. And we let it sit for about three days, and at that point we are ready to bottle. 
Alberta Straub:  Fantastic ready to bottle. So how does that happen? Because you know I want a bottle. 
Arnie: Yes you do and I will be happy to help you out on that. What we do is put it into one of our bottling tanks, which is one of those tanks on the far side. 
Alberta Straub: ok.
Arnie: And we add water to bring it down to our bottle strength.
Alberta Straub: By tanks on the far side you mean, there’s one tank that you started off with but the ones on the end are the…
Arnie: Actually its one of our square tanks right on this side. And we add in our water because the spirit is a much higher proof than we want to actually go to the bottle.
Alberta Straub: Well what are you looking for to go to bottle?
Arnie: We put ninety too proof is what we have 209 at. 
Alberta Straub: Ok fantastic. 
Arnie: And then when we have got it down to the level that we want we pump it over here to our bottling line.
Alberta Straub: Arnie lets go over here and see what happens. Can I take my glasses off?
Arnie: Yes you can take the glasses off now. 
Alberta Straub: Ok Arnie now that we have this fabulous gin and its all done and made how do we get it into the bottles? How do I get it to me in my hot little hands so I can make a cocktail out of it?
Arnie: Well we use our filling line which is right here. 
Alberta Straub: This is really neat look at all this equipment. 
Arnie: It’s very similar to what you see on television. We have got a rinsing unit over there, we make sure the bottles are clean; they march down the line here. These six wands will go up and the spirit will come in from these hoses and then they will go back in to the bottle and fill up the bottles and then once there filled they will march down the line here. 
Alberta Straub: Lovely, lovely. 
Arnie: And when we get to this section we will have a cap on the bottle, and we call this little guy NASCAR because it goes Vrrrrr, vrrrr, vrrrr. Just like the race circuit, so that comes down and puts the cap on to its specific height and tightness. This little guy puts a little coat on it so I can always trace back the bottling of the gin that we made. 
Alberta Straub: Ok, cool. 
Arnie: And it keeps marching down the line here to our sorting table. Where we have several folks help us put it into our boxes. 
Alberta Straub: Do you sort it?
Arnie: Well we hand inspect every bottle. And make sure that the quality is there because that’s our motto there actually, the best is good enough. 
Alberta Straub: The best is good enough that’s right and we have the best here at 209.
Arnie: So we do a one hundred percent inspection of every bottle and then I put it on our cartons, and it goes on our pallets, and we are ready to send it to the world. 
Alberta Straub: Wonderful. Ok, so well there you go the gin is bottled and it is sent out to all of you and me. So we can make our fabulous cocktails. This is distillery 209. Thank you so much for showing us around, I had a great time. I hoe all of you will go out and buy a bottle and try it out for your cocktails because you will enjoy it. Thank you very much I am Alberta Straub and this is cocktails on the fly. 
Distillery number 209, they start with premium grade corn based spirit, which is mixed with sierra snow melt. It’s brewed with juniper berries and a mix of coriander, cardamom, and bergamot and other spices and herbs. Maybe, the exact recipe is a secret. The brew is steeped over night, and then is slowly distilled. The test lab is a miniature still. Ingredients are stilled and tested. Then this little gin is bottled and sent around the world, delicious. 







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</item>
 <item> <title>Pear Necessity</title>
 <link>http://www.onnetworks.com/videos/cocktails-on-the-fly/pear-necessity</link>
 <description>You&#039;ll have to taste this fruity gin-based drink to believe it&lt;br&gt;&lt;a href=&quot;http://www.onnetworks.com/videos/cocktails-on-the-fly/pear-necessity&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/cocktailsonthefly_18_pear_480x270.jpg&quot; title=&quot;Pear Necessity&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Tue, 10 Jul 2007 16:45:00 -0500</pubDate>
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 <media:description type="plain">Alberta teaches viewers how to make the perfect collision of fruit and gin in a cocktail recipe that only Alberta could create. This amazing cocktail also happens to be one of her favorite drinks--the Pear Necesity.</media:description>
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 <media:text type="html"><![CDATA[Cocktails on the Fly
Episode:  “Pear Necessity”

Alberta Straub:  Hello Flighty here, I am going to teach you how to make one of my favorite drinks, the pear necessity. Does anyone remember a little bear called baloo, pear necessity? Remember that when you’re drinking it and remember it when you’re making it. 
First start off with some fresh pear. This is a nice Bartlet pear it has got a really nice scent, it smells sweet it smells pear like, delicious. So don’t cut it in advance because it turns brown very quickly. So I just cut up a couple of pieces like so and then add my liquor. So it’s going to be an ounce and a half of fine gin. I am using miller right here because I love it, it’s so good. It’s from England and it’s quite tasty.
And then another treat from England Pimms #1 it’s a gin based herbal liquor it’s quite fantastic. And I am going to use half an ounce of that. It’s so good, and the same of Luxardo maraschino liquor. Now this stiff has nothing to do with the cherries. It is just fantastic it binds together acids and kinds of mellows them out. I don’t know why don’t ask me why, I just know that it does and that it taste great.
And then fresh citrus, some fresh lemon, and depending on how juicy your lemon is I am going to use about, I think I am going to use a whole lemon. Because I am going to need about an ounce so squeeze it in or you can, if you go to the grocery store a fine grocery store will have a pure lemon or lime juice that you can by as is so you don’t have to squeeze like this. But I tell you its fun, its fu to squish. 
And then you match that with your simple syrup. There we go. And then I am going to out in some of our flighty special ginger syrup. It’s got a little cardamom. It’s got a little bit of chili powder in it, and it’s got its kind of hot, adds some pizzazz to the cocktail. And then mint, it’s so good. 
So first you’re going to muddle a little bit. If you have got a muddler, hopefully you do if not just use the end of a wooden spoon or something and try to smash up the pear a little bit. I’m like, oh just smash the pear a little bit like it is sop easy and then I’m like, ahhh! It should have been a little easier but there we go, it’s crushed. So you just start it and then the ice is going to do the rest of the job when you shake it.
Were going to serve this drink up in a cocktail glass, and so I am muddling and you know flighty loves to muddle. Muddle, muddle, muddle. Ok so that looks like it’s going to be pretty muddled, pretty muddled. And it smells delicious let me tell you. Ok so I am going to add some ice to the glass. Whew that was kind of loud, ice. But ice is essential so it can be as loud as it wants to be right? And then so the goal with the ice here is to break up the mint and to kind of do the job of a muddler. And so were going to pack the mixing glass with ice and also the mixing tin with ice. 
Ok, so that looks good. Now you kind of got to do a fast shake job here you got to like, oh, oh, oh 1,2,and 3 oh there we go, ok. Hit to create a seal and then you got to shake like crazy with it. Shake make a face. This has got to be shaken a lot more vigorously than your typical cocktail like a lemon drop or something because you have to break the stuff up. Raaaaaa! So I am shaking, shaking pear necessity. You guys want to sing with me? No, I didn’t think so. 
Ok, you know what my favorite song is the big orangutan king, done by Louie Prima. That’s a nice song but I don’t remember how it goes. Ok that looks pretty shaken. Tap gently get rid of the ice that you should have cooling your cocktail glass. And then pour the deliciousness in. Oh look at that it looks so good. 
You should see mint leaves to be pretty broken up and you should see the pear is as well. So oh, get all the goodness out, get all the goodness out. Ok and then look for a nice mint sprig to use as a garnish. That one doesn’t look so good. Ooh your dead I am throwing you away. I am tossing you out bye. 
Ok, there we go, nice mint sprig. There we go, and then maybe like a little piece of fresh ginger. And there you have the fabulous pear necessity, yummy, yummy, delicious. I am going to drink it down. Mmm that is really good. Any of you guys want to try some, Pear necessity, delicious yummy cocktail. Thank you. 
Pear Necessity: 
1.	Slice a fresh pear, add to mixing glass. 
2.	Add 1.5 oz of fine gin
3.	Add .5 oz of Pimms #1 and the same of Maraschino liquor
4.	Add 1oz fresh lemon juice
5.	Match with simple syrup
6.	Add a dash of ginger cardamom syrup
7.	Add some fresh mint and muddle!
8.	Add ice and shake with vigor
9.	Pour and serve in a chilled cocktail glass
10.	Garnish with mint and enjoy



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 <itunes:duration>5:46</itunes:duration>
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 <itunes:subtitle>You&#039;ll have to taste this fruity gin-based drink to believe it</itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>Distillery 209 (Part 2)</title>
 <link>http://www.onnetworks.com/videos/cocktails-on-the-fly/distillery-209-part-2</link>
 <description>A look inside how some of the best gin in the world is made&lt;br&gt;&lt;a href=&quot;http://www.onnetworks.com/videos/cocktails-on-the-fly/distillery-209-part-2&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/cocktailsonthefly_16_dist209pt2_480x270.jpg&quot; title=&quot;Distillery 209 (Part 2)&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Mon, 02 Jul 2007 14:56:00 -0500</pubDate>
 <dc:creator>ON Networks</dc:creator>
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 <category domain="http://www.onnetworks.com/videos/cocktails-on-the-fly">Cocktails on the Fly</category>
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 <media:title>Distillery 209 (Part 2)</media:title>
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 <media:description type="plain">Alberta ventures to Distillery No.
209 to discover how to make gin. Viewers learn what goes into this world class
gin to give it a distinct and satisfying flavor.</media:description>
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 <media:text type="html"><![CDATA[Cocktails on the Fly
Episode:  “Distillery 209 (part 2)”

Alberta Straub: In our last show, we saw how neutral spirits are mixed with snow melt from the Sierras for the foundation of distillery 209 world class gin. Now we are going to take a look at what goes into giving 209 its unique flavor. 
Ok, here we are in distillery 209’s top secret botanical room. This is the place that makes gin, gin alright? And the distinctive flavor that 209 has. Tell us about all these herbs and spices you have out here. 
Arnie: Well sure thing, this is my little lair here. This is my bat cave if you will where I hang out and come up with the different combinations, but this is an example of, I will trade you, of what goes into 209 gins. Of course gin is based on juniper berries. It was a curative back in the middle ages and they have got this wonderful sweet resiny note to them. And they are the backbone of any gin. In fact gin by law has to be predominantly flavored with juniper.
But we didn’t stop there; we just decided we wanted to go down a different path. Take what I call the citrus spice road if you will.
Alberta Straub: Because 209 does have a distinctive flavor, different than other fine gins, and its really nice. Tell us about that, how did that happen?
Arnie: Sure, the other thing I wanted to have is a good nod to history and coriander seeds which are the seed of the cilantro plant had a nice wonderful sweet flowery citrus note to it. So here let me just crush some up for you here.
Alberta Straub: That smells amazing.
Arnie: Yes, now we use the smaller seeds, they have this great floral back note. And most of the big classic London dry gins are going to have a lot of the coriander and juniper. But I went down and started to work with cardamom.
Alberta Straub: This is one of my favorite herbs, or spice. This is a spice so it’s not an herb it’s a spice?
Arnie: It’s a spice actually it’s in the ginger family.
Alberta Straub: Oh it is really? I love the smell and I love the flavor. This is kind of different though, than the cardamom that I am familiar with, that’s green. 
Arnie: Yes, the green cardamom that you are familiar with that you will often find at stores and various spice locations is a little bit different than ours. Ours is actually dried over fires and has a nice woody note to it that is kind of a smoky bit to it. 
Alberta Straub: Neat, so you have a special way of using it as well don’t you?
Arnie: Yes, What I have found is I came up with a recipe, you asked how I came up with a recipe I took all these home to my flat here in Betrayal hill. 
Alberta Straub: Ok and where is that located? Just kidding…
Arnie: Over there!
Alberta Straub: Camping outside the front… Ok what happened?
Arnie: And I made really strong teas out of them to start with. To see how they reacted when you boil them. And I found out that the cardamom pods, the longer skinnier ones are a bit bitter so we hand sort those out. And we just want those short little guys that are nice and nutty. 
Alberta Straub: So you hand sort out the long ones and then take out the short nutty ones, and then what happens? 
Arnie: Well, I also found that the husks were not really what you want to have in the pot when it’s distilling so this nice little unit here allows me to take of the husks.
Alberta Straub: Wow, look at that!
Arnie: And just leave the seeds. 
Alberta Straub: Let me smell, I can smell it from here that’s amazing, that’s really good. 
Arnie: Yeah that wonderful resin which you really want to have in there. 
Alberta Straub: That’s really, really good. 
Arnie: So cardamom is a big part of it, but we also use a lot of Cassia bark. Now you may know this, because cinnamon is in the Cassia family. 
Alberta Straub: Yes, but its different.
Arnie: Well, It kind of is, it is kind of like the darker earthier cousin of cinnamon. And it’s got some wonderful back notes that we like to have. And we grind it here in the botanical room right before we distill. 
Alberta Straub: Ok, that’s fabulous. 
Arnie: And then one of the other traditional elements to gin is angelical root. 
Alberta Straub: What does that do?
Arnie: Well angelica root is a backbone note that also gives a bit of a binding to the rest of the flavors, and helps them stay in the solution of the gin. 
Alberta Straub: Fantastic, now I know there is something else in it I….
Arnie: Ah yes, good some Bergamot here for you. Now Bergamot comes from Calabria Italy and we import it specially. And it’s prepared to our specifications. If you grind it up a little bit in this sack…
Alberta Straub: I can smell it here.
Arnie: Oh, you can.
Alberta Straub: It’s amazing, and this really does give 209 that distinctive note that it has. 
Arnie: It has that high citrus floral note. And bergamot is a fabulous bitter orange. It’s been used for centuries in perfumes and in colognes, aftershave. You may know it as the flavoring in Earl Grey tea.
Alberta Straub: Well it certainly does taste great in your gin. Ok, well looks like we got a lot done here, then what happens Arnie? Where do we go?
Arnie: Well, we take all of our spices which we weigh out and we put them into the pot still. 
Alberta Straub:  Ah, are we going to talk about that now? Let’s go the still.
Arnie:  Yeah let’s go to the still. 
Alberta Straub:  So this thing is beautiful, tell me about this baby. 
Arnie:  Well this is our hand hammered copper pot still that we had built to our specifications, over in Scotland. And she looks really old but she's brand new. She's actually designed off of one of the Glenmorangie whiskey stills.  And it’s got a really high neck. But what a lot of people don’t know is that the Glenmorangie whiskey stills were actually taken from a defunct gin distillery.
Alberta Straub: How interesting wow!
Arnie: So it kind of went full circle for us. So when we have all our botanicals all laid out the night before we distill, I throw them in this hatch and they soak overnight. And that sort of coaxes out those natural oils we are looking to have in the gin. And when it comes to the next morning what we do is fire up our boiler and we start the steam up. 
It surrounds this copper pot just like a double boiler. And we slowly bring the gin and the excuse me the water and the alcohol up to temperature, and the alcohol begin to evaporate. And that’s when the flavors start to come out. And the real magic happens. 
Alberta Straub: Ok, so it evaporates and it travels…
Arnie: Yes, it travels up the still and eventually comes over to this side. Why don’t you come walk around here and I will show you it to you. 
Alberta Straub: Great lets check it out. So Arnie tell us about this amazing and beautiful contraption. Well this is where the gin comes out of the still at. This is called a spirit safe. And it’s called a spirit safe because…
Alberta Straub: To keep it safe from me?
Arnie: Well, from everybody actually. But a spirit safe was mandated by the British government because they didn’t want any thievery in there distilleries, and so they would lock them down to make sure the taxman got everything that was his due. But let’s take ours and open it up, and we will take samples out of the distillation every fifteen minutes for taste and also to measure the alcohol level. 
So it is a very long process for us. We distill all day long, so our botanicals have been steeping over night and then about seven thirty in the morning we will start our boiler and then we will start collecting spirit around nine thirty or ten. And we will keep collecting spirit until about four or five in the afternoon. 
Alberta Straub: Now I remember talking to you about the different stages of spirit, and there is something I want to ask you about, the Angel share. Can you tell me about that? 
Arnie: Well, Angel Share is mostly for spirits that are aged. And we are very lucky that gin is not aged. So we can make it and sell it in just a couple of days. 
Alberta Straub: So there is no Angel Share?
Arnie: No, no, we keep everything, in fact if you can smell something going on in here that means I am losing money. 
Alberta Straub: Ok, so tell me about it. So there is a process you were telling me, there is the beginning, the middle, and the end. 
Arnie: Yea, every good distillation run has what they call the heads, the heart and the tail. And the heads are part of the distillation that come over from the pot and still. It is of a lower grade alcohol and potentially has some bad flavors in it. So we wait until the heart of the distillation is there, the alcohol level comes up. And we then make our decision. I am going to drop this for just a second. 
Alberta Straub: Help with that, I got my hand out of the way, perfect. 
Arnie: And you can see the spout here, and we make the trade off going from heads, to collecting our gin. And we do that for several hours.
Alberta Straub: Ah, fantastic ok. So what are you looking for when you make the transition?
Arnie: Well, we are looking for specific alcohol content, but mostly for flavor too. So we always make the decision based upon what our pallets tell us. 
Alberta Straub: So you are doing a little taste testing. And I am sure that a lot of spitting right?
Arnie: Well of course, because we are at it for many hours during the day! And at the end of keeping the heart of  the distillation, in the middle of the afternoon we will make another decision by taste and by alcohol content, to go back to what we call tails. And at that point we boil off the rest of the alcohol which we send for recycling. 
Alberta Straub: Recycling what do you mean? 
Arnie: Well, some distilleries like to meter it back in to another distillation but we decided here at 209 there is a reason we are getting rid of it in the first place. And so we collect all of our heads and tails which still have quiet a bit of alcohol in them and we send them down to Rancho Cucamonga, where all the alcohol is stripped out again and it becomes hair spray or car fuel or something. 
Alberta Straub: that’s fantastic; think about that this whole place is green baby! 
Arnie: Yes, it is. And at the end of the day all that is left is a couple hundred gallons of very strong herbal tea basically. And we save the solid matter which we compost and give back to the winery that the distillery 209 is on, in Napa Valley. And the tea is safe to go to drain at that point. 
Alberta Straub: Fantastic, so what happens next?
Arnie: Well actually why don’t I show you a little bit about the magic in the still. I have got one of my test stills running down stairs so let’s go take a look at that. 
Alberta Straub: Wow, great cool. 

Distillery No. 209:
The botcave contains all the flavor ingredients. The actual recipe is top secret. The flavors start with juniper berries. It’s required by law for gin, spice like Coriander, Cassia Bark, Angelica Root are also used. 
Bergamot orange gives it the citrus undertones. The spices are added to the still and soaked overnight. The brew is slowly brought to a boil. The alcohol evaporates, then is cooled and distilled into the spirit safe. There are three parts to the distillation, head, heart and tail. Only the heart is used. There is a lot of information packed into this place and so we got to check it all out. So part three stay tuned, it’s cool, it’s the cool part. And enjoy your cocktails if you’re drinking some at home. Bye. 


]]></media:text>
 <itunes:duration>11:49</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords>gin distillery distilling 209 cocktail bartending bartend where does</itunes:keywords>
 <itunes:subtitle>A look inside how some of the best gin in the world is made</itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>Distillery 209 (Part 1)</title>
 <link>http://www.onnetworks.com/videos/cocktails-on-the-fly/distillery-209-part-1</link>
 <description>Meet Alberta&#039;s friend Arnie, gin distiller extraordinaire&lt;br&gt;&lt;a href=&quot;http://www.onnetworks.com/videos/cocktails-on-the-fly/distillery-209-part-1&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/cocktailsonthefly_15_dist209pt1_480x270.jpg&quot; title=&quot;Distillery 209 (Part 1)&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Tue, 22 May 2007 14:57:00 -0500</pubDate>
 <dc:creator>ON Networks</dc:creator>
 <guid isPermaLink="false">866 at http://www.onnetworks.com</guid>
 <category domain="http://www.onnetworks.com/videos/cocktails-on-the-fly">Cocktails on the Fly</category>
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 <media:content medium="video" height="720" width="1280" bitrate="4164" framerate="24" samplingrate="44.1" channels="2" lang="en-US" type="video/mp4" url="http://podcast.onnetworks.com/videos/cocktailsonthefly_15_dist209pt1_1280x720.mp4?feed=video&amp;key=24&amp;target=site" isDefault="true" onntype="hd" />
</media:group>
 <media:player height="271" width="425" url="http://www.onnetworks.com/swfs/ONPlayerEmbed.swf?configFileName=http://www.onnetworks.com/embed_player/videos/cocktails-on-the-fly/distillery-209-part-1?target=site"><![CDATA[<object width="425" height="271"><embed id="ONPlayerEmbed" width="425" height="271" allowfullscreen="true"  flashvars="configFileName=http://www.onnetworks.com/embed_player/videos/cocktails-on-the-fly/distillery-209-part-1?target=site" scale="aspect" allowscriptaccess="always" allownetworking="all" quality="high" bgcolor="#ffffff" name="ONPlayer" style="" src="http://www.onnetworks.com/swfs/ONPlayerEmbed.swf/rid%3D1162232996/product_id%3Dcocktailsonthefly_dist209pt1/target%3Dsite" type="application/x-shockwave-flash"></embed></object>]]></media:player>
 <media:title>Distillery 209 (Part 1)</media:title>
 <media:thumbnail width="640" height="360" url="http://images.onnetworks.com/images/cocktailsonthefly_15_dist209pt1_640x360.jpg" />
 <media:thumbnail width="425" height="239" url="http://images.onnetworks.com/images/cocktailsonthefly_15_dist209pt1_480x270.jpg" />
 <media:thumbnail width="56" height="56" url="http://images.onnetworks.com/images/cocktailsonthefly_dist209pt1_56x56.jpg" />
 <media:thumbnail width="178" height="100" url="http://images.onnetworks.com/images/cocktailsonthefly_dist209pt1_178x100.jpg" />
 <media:description type="plain">Alberta ventures to Distillery No.
209 to discover the history of gin, the production process of making gin, and
the mechanics of creating the very distinct taste of this world class gin.</media:description>
 <media:keywords>gin,distillery,distilling,209,cocktail,bartending,bartend,where,does</media:keywords>
 <onnetworks:product_id>cocktailsonthefly_dist209pt1</onnetworks:product_id>
 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
 <enclosure url="http://podcast.onnetworks.com/videos/cocktailsonthefly_15_dist209pt1_1280x720.mp4?feed=video&amp;key=24&amp;target=site" type="video/quicktime" />
 <media:text type="html"><![CDATA[Cocktails on the Fly
Episode:  “Distillery 209 (part 1)”

Alberta Straub: Welcome to Distillery 209, yes lets go! Hi, here we are at distillery 209 in San Francisco California. They make great gin here, I am going to ring this bell here and hopefully they will let us inside. 
Arnie: Hi Alberta how are you doing, its good to see you.
Alberta Straub: Good to see you!
Arnie: Come on in!
Alberta Straub: Ok well here we are at distillery 209 with Arnie and he is the technical director of distillery 209, Arnie can you tell us what the heck do you do here at 209 distilleries?
Arnie: Well we make a great gin, a world class gin. And it is a gin that is a little different; it has got some history behind it and starts from back in the 1880’s, when the original distillery 209 was founded in Napa Valley.
Alberta Straub: That is really neat. 
Arnie: We want to give a little harkens back to the traditions of gin, which is a great spirit that goes back many hundreds of years. So our bottle is designed based around the classic Dutch case gin bottle. 
Alberta Straub: These are beautiful bottles too, I want to put it on my vanity it looks gorgeous. 
Arnie:  And we also wanted to get a spirit though that wasn’t just a traditional Dutch style but a new style of gin. That has great citrus overtones and wonderful back notes of spice and that’s what we are working for here. 
Alberta Straub: Well I’ll tell you, you do a great job, because this gin is truly unique, it has a really unique flavor that makes a great cocktail. 
Arnie: Thank you; well let’s talk about how we make this gin. So why don’t you go ahead…
Alberta Straub: I will have a little bottle, too take it with me and hold it and love it. So why don’t you show us how this is done. 
Arnie: Sure, let’s talk about our neutral spirit that we start with.
Alberta Straub: Wow, look at this place, look at all this amazing equipment. What do you dohere?
Arnie: Well this is where the gin actually starts in the production process. And you may be familiar with that gin is made form grain neutral spirits. And ours are four times distilled, and they come in out of the Midwest, they are corn based. And we like corn because, well corn has got this great sweetness and a little bit of a mouth feel that you really do cherish in the background of your gin. 
Alberta Straub: Nice, so you can really taste it too. 
Arnie: I really have a great canvas with start with here, in this really, really pure alcohol. And so essentially what we have here is really fine vodka that we are starting with. And to me vodka is just unfinished gin. 
Alberta Straub: That’s a great way to put it, defiantly unfinished isn’t it? 
Arnie: So the next thing that we do is we want to put this into our still and we want to add some water with it. So we come over to our transfer panel here, and these pumps allow us to measure and pump over to our still exact quantities of alcohol and water for the distillation process.

Alberta Straub: Wow that’s neat.
Arnie: And its very simple, we just match up to wherever we want to head.
Alberta Straub: Just like the kitchen sink?
Arnie: Yep, well al little cleaner probably. And then we throw the valve, turn on the switch and were ready to go.
Alberta Straub: Well, what are all these different openings for? 
Arnie: Well, this panel allows us to transfer fluid to any one of the tanks, or anywhere else we wish to in the distillery. So it makes it so myself and Wayne Owens, who is my assistant… can make…
Alberta Straub: And what a great assistant he is. 
Arnie: He is a great guy. He and I make all the 209 in the world.
Alberta Straub: Wow that’s amazing, you two, that’s great. So what happens next? 
Arnie: Well once we have added our alcohol in, we take our water and transfer that into the still too. Now our water here is very special here in San Francisco, you probably know that. In that it comes from Yosemite national park, its hetch hetchy water. It’s a reservoir up in the mountains, it is basically sierra snowmelt. So when we get the water here in San Francisco we sort of strip out the chemicals that are put in to bring it back to a natural state. And then we add it too our still for the distillation process. 

Alberta Straub: Lovely, alright. Well I definitely want to se this distillation process.
Arnie: Well, let’s talk about how gin becomes gin instead of just being vodka. 
Alberta Straub: Ok cool.
Arnie: Let’s go to the botanical room next. 
Alberta Straub: The botanical room my favorite. 
Arnie: Yeah, I know, you love this place. 
Alberta Straub: Let’s go! Distillery #209, they make good gin here. So check it out and watch the very exciting part two of our tour. 




]]></media:text>
 <itunes:duration>4:45</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords>gin distillery distilling 209 cocktail bartending bartend where does</itunes:keywords>
 <itunes:subtitle>Meet Alberta&#039;s friend Arnie, gin distiller extraordinaire</itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>Playboy Bourbon Cooler</title>
 <link>http://www.onnetworks.com/videos/cocktails-on-the-fly/bourbon-cooler</link>
 <description>A laidback, mix with a bourbon base for your inner playboy (or girl!)&lt;br&gt;&lt;a href=&quot;http://www.onnetworks.com/videos/cocktails-on-the-fly/bourbon-cooler&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/cocktailsonthefly_ep10_bourboncool_480x270.jpg&quot; title=&quot;Playboy Bourbon Cooler&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Fri, 22 Jun 2007 16:45:00 -0500</pubDate>
 <dc:creator>ON Networks</dc:creator>
 <guid isPermaLink="false">864 at http://www.onnetworks.com</guid>
 <category domain="http://www.onnetworks.com/videos/cocktails-on-the-fly">Cocktails on the Fly</category>
 <media:group> <media:content medium="video" height="270" width="480" bitrate="1330" framerate="24" samplingrate="44.1" channels="2" lang="en-US" type="video/mp4" url="http://podcast.onnetworks.com/videos/cocktailsonthefly_ep10_bourboncool_480x270.mp4?feed=video&amp;key=24&amp;target=site" isDefault="false" onntype="sd" />
 <media:content medium="video" height="720" width="1280" bitrate="4164" framerate="24" samplingrate="44.1" channels="2" lang="en-US" type="video/mp4" url="http://podcast.onnetworks.com/videos/cocktailsonthefly_ep10_bourboncool_960x540.mp4?feed=video&amp;key=24&amp;target=site" isDefault="true" onntype="hd" />
</media:group>
 <media:player height="271" width="425" url="http://www.onnetworks.com/swfs/ONPlayerEmbed.swf?configFileName=http://www.onnetworks.com/embed_player/videos/cocktails-on-the-fly/bourbon-cooler?target=site"><![CDATA[<object width="425" height="271"><embed id="ONPlayerEmbed" width="425" height="271" allowfullscreen="true"  flashvars="configFileName=http://www.onnetworks.com/embed_player/videos/cocktails-on-the-fly/bourbon-cooler?target=site" scale="aspect" allowscriptaccess="always" allownetworking="all" quality="high" bgcolor="#ffffff" name="ONPlayer" style="" src="http://www.onnetworks.com/swfs/ONPlayerEmbed.swf/rid%3D1951035834/product_id%3Dcocktailsonthefly_bourboncool/target%3Dsite" type="application/x-shockwave-flash"></embed></object>]]></media:player>
 <media:title>Playboy Bourbon Cooler</media:title>
 <media:thumbnail width="640" height="360" url="http://images.onnetworks.com/images/cocktailsonthefly_ep10_bourboncool_640x360.jpg" />
 <media:thumbnail width="425" height="239" url="http://images.onnetworks.com/images/cocktailsonthefly_ep10_bourboncool_480x270.jpg" />
 <media:thumbnail width="56" height="56" url="http://images.onnetworks.com/images/cocktailsonthefly_bourboncool_56x56.jpg" />
 <media:thumbnail width="178" height="100" url="http://images.onnetworks.com/images/cocktailsonthefly_bourboncool_178x100.jpg" />
 <media:description type="plain">Alberta goes retro with this drink
stirred in the 1960¬ís. Grab your favorite bourbon, 
make this whisky drink and lounge about with nostalgia.</media:description>
 <media:keywords>Bourbon,drink,burbon,recipe,drinking,alcohol,cocktails,how,make,recipes,mixed,drinks</media:keywords>
 <onnetworks:product_id>cocktailsonthefly_bourboncool</onnetworks:product_id>
 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
 <enclosure url="http://podcast.onnetworks.com/videos/cocktailsonthefly_ep10_bourboncool_960x540.mp4?feed=video&amp;key=24&amp;target=site" type="video/quicktime" />
 <media:text type="html"><![CDATA[Cocktails on the Fly
Episode:  “Playboy Bourbon Cooler”

Alberta Straub: Hi, welcome to cocktails on the  fly, I am your flighty hostess Alberta Straub. And I am going to tell you about how to make this drink. Its really super good, it’s going to make a whiskey lover out of you. This is a bourbon drink; it’s called the playboy bourbon cooler. I got the recipe from a 68 Playboy magazine in this really cool article on how to drink all day. It’s a 2:00 cocktail. Playboy recommends a different for every cocktail and 60 minute. By 2:00 Playboy figures you are ready fort the darker liquors. Such as the bourbon we have here. And I am going to give you my little variation on it with fresh pomegranate in it, called the pompous Playboy. 
So this drink is so tangy, it’s refreshing its tall, it’s definitely a good 2:00 drink. So what we are going to do is first we are going to put in some fresh lime. Make a face while you’re squeezing if you don’t find the lime juice coming out promptly faces help. Ok cool and they hopefully should have about an ounce of fresh lime juice. Try to make a lot of noise because that’s helpful when you’re talking to people.  It obscures you its good, they can’t even tell what you’re talking about, won’t get into trouble that way. 
Add an ounce of simple syrup, there we go, yum, yum, yum. And then about a ounce and a half or two ounces if your really a playboy, of your bourbon. I like Makers Mark but there are a number of other fine bourbons out there.  And then you throw in some fresh pomegranate to your pompous playboy and some orange, fresh orange, yummy. I have blood oranges today but it can be any type of oranges. 
And then you just do some muddling. Muddle, muddle, muddle. And then I am going to throw in a couple of slices of fresh ginger into my mix here. I will go ahead and find it first, oh there it is yay, there’s ginger. Little muddle. So get it all muddled up, get some nice flavor in there. Muddling just releases the flavor. Don’t pulverize, just muddle and get some flavor out. But you don’t want to; you know pureeing something in a blender ruins the cocktail. Muddling just release the flavors, you have the nice peel in there to add a little bitterness a little dynamic. 
And then you add, about an ounce and half. Try not to spill it on yourself as I did there, or maybe you didn’t see that I don’t know. Now an ounce and a half of cranberry juice, or Jamaica, or even pomegranate juice is tasty. They all add little bit of a tang to your beverage. About to overflow here, oh, try, try to make it to the glass, make it to the glass. Ok great! 
And then, surprisingly enough cucumber, I know that sounds weird, cucumber bourbon. But I am telling you it’s going to taste great. And see what you need is the peel, a nice big peel. Make sure you use organic cucumbers so it doesn’t have chemicals on it, and wash it carefully so you get the wax off. And then add some ice. And then stir it a little bit. It’s looking good it’s looking good. It must be 2:00 almost isn’t it? It’s got to be, so add some more ice. And then a nice little orange slice again, another orange slice. 
And stir one more time, especially the pompous playboy you want to get this… See its kind of muddling there, if you have bar spoon with a round tip you can kind of use as a muddler. Do a little muddling, mini muddle. Ok, and then you want to top off the beverage with the ice. You want this to be nice and cold. Just like playboys can be when they are breaking your heart, right?
But that’s ok, you don’t care about that because you have got your Playboy bourbon cooler, that’s right there going to want some of that but they cant have it now can they ladies? Top it off with some ginger ale. I like ginger beer. It gives a nice, refreshing tang in the afternoon.  When you’re drinking your beverage, then some angostura bitters, a little splash on the top. And then a straw or two so you can suck it down, quickly, and easily, and enjoy. There we go. 
And then my final touch that I like to do is, kind of position a little orange garnish like this. Sort of a, if you have a lot of imagination or maybe had some cocktails already, close your eyes squint a little bit, you can kind of see the little playboy emblem right there. Look at that little ear. There’s the little playboy bunny head. I know you probably can’t see it, only reason I can se it because I had a cocktail or two earlier. 
But look at that there you go, playboy bourbon cooler, one for you and the pompous playboy for me  Cheers!
In flighty announcements: The Playboy bourbon cooler
1.	Juice half a lime
2.	Match with simple syrup
3.	Add 1.5oz of bourbon
4.	Add orange slices
5.	Muddle!
6.	Add 2 slices of ginger
7.	Add 1.5oz of Jamaica
8.	Add a cucumber peel garnish
9.	Add cracked ice and stir
10.	Add ginger beer & a splash of bitters
Garnish with an orange slice and you are ready to schmooze baby. For a twist, add pomegranate for the pompous playboy cooler. Yum, Yum! 


 

]]></media:text>
 <itunes:duration>6:10</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords>bartender bartending how to make a cocktail liquor recipe bourbon ingredients</itunes:keywords>
 <itunes:subtitle>A laidback, mix with a bourbon base for your inner playboy (or girl!)</itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>The Flighito</title>
 <link>http://www.onnetworks.com/videos/cocktails-on-the-fly/the-flighito</link>
 <description>Alberta’s twist on the classic Mojito&lt;br&gt;&lt;a href=&quot;http://www.onnetworks.com/videos/cocktails-on-the-fly/the-flighito&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/cocktailsonthefly_flighito_480x270.jpg&quot; title=&quot;The Flighito&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Thu, 26 Apr 2007 19:11:00 -0500</pubDate>
 <dc:creator>ON Networks</dc:creator>
 <guid isPermaLink="false">745 at http://www.onnetworks.com</guid>
 <category domain="http://www.onnetworks.com/videos/cocktails-on-the-fly">Cocktails on the Fly</category>
 <media:group> <media:content medium="video" height="270" width="480" bitrate="1330" framerate="24" samplingrate="44.1" channels="2" lang="en-US" type="video/mp4" url="http://podcast.onnetworks.com/videos/cocktailsonthefly_flighito_480x270.mp4?feed=video&amp;key=24&amp;target=site" isDefault="false" onntype="sd" />
 <media:content medium="video" height="720" width="1280" bitrate="4164" framerate="24" samplingrate="44.1" channels="2" lang="en-US" type="video/mp4" url="http://podcast.onnetworks.com/videos/cocktailsonthefly_flighito_1280x720.mp4?feed=video&amp;key=24&amp;target=site" isDefault="true" onntype="hd" />
</media:group>
 <media:player height="271" width="425" url="http://www.onnetworks.com/swfs/ONPlayerEmbed.swf?configFileName=http://www.onnetworks.com/embed_player/videos/cocktails-on-the-fly/the-flighito?target=site"><![CDATA[<object width="425" height="271"><embed id="ONPlayerEmbed" width="425" height="271" allowfullscreen="true"  flashvars="configFileName=http://www.onnetworks.com/embed_player/videos/cocktails-on-the-fly/the-flighito?target=site" scale="aspect" allowscriptaccess="always" allownetworking="all" quality="high" bgcolor="#ffffff" name="ONPlayer" style="" src="http://www.onnetworks.com/swfs/ONPlayerEmbed.swf/rid%3D1245097617/product_id%3Dcocktailsonthefly_flighito/target%3Dsite" type="application/x-shockwave-flash"></embed></object>]]></media:player>
 <media:title>The Flighito</media:title>
 <media:thumbnail width="640" height="360" url="http://images.onnetworks.com/images/cocktailsonthefly_flighito_640x360.jpg" />
 <media:thumbnail width="425" height="239" url="http://images.onnetworks.com/images/cocktailsonthefly_flighito_480x270.jpg" />
 <media:thumbnail width="56" height="56" url="http://images.onnetworks.com/images/cocktailsonthefly_flighito_56x56.jpg" />
 <media:thumbnail width="178" height="100" url="http://images.onnetworks.com/images/cocktailsonthefly_flighito_178x100.jpg" />
 <media:description type="plain">Get ready to muddle with this tasty recipe. Alberta sticks to the rum but adds a twist to the trendy Mojito.</media:description>
 <media:keywords>How,make,mojito,drink,recipe,rum,cocktail,summer,drinks,signature,recipes,free,video</media:keywords>
 <onnetworks:product_id>cocktailsonthefly_flighito</onnetworks:product_id>
 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
 <enclosure url="http://podcast.onnetworks.com/videos/cocktailsonthefly_flighito_1280x720.mp4?feed=video&amp;key=24&amp;target=site" type="video/quicktime" />
 <media:text type="html"><![CDATA[Cocktails on the Fly
Episode:  “The Flighito”

Alberta Straub: Hello, Welcome to Cocktail’s on the Fly. I am your flighty hostess, Alberta Straub. And I am going to tell you today how to make a mojito. Mojitos, everybody loves them. Why? Because there super tasty, tangy refreshing and good, and not too sweet. And that’s the way they should be. 
So anyways, let’s try it lets do it. Two ways of doing it; fresh lime, right here, or you can buy some of this ready to go lime juice. Organic, I would try to get it because it’s good, tasty tangy and good for you. 
First thing you would need to do is either squeeze your lime into your glass like so. Make a face or a sound or something that helps. And then add an ounce of fresh lime juice, hopefully that about an ounce, if you have a nice juicy lime. And then you match it with some simple syrup. An ounce, and then here’s another ounce, ish, sort of, doesn’t have to be exact. I like to fudge a little bit when we get to the alcohol.
So it should be an ounce and a half of white rum, but I like to put in two ounces. You know why? Because this isn’t really a mojito, it’s a Flighito. That’s my flighty way of doing things. It’s either my way or the fly way, both ways are my way. There we go got the liquor in there, and then put in a handful of fresh mint. Now you don’t want to put too much mint in, although it’s nice to have a kind of a good amount. There we go. And then it’s my favorite time, its time to muddle. 
So the goal here is no to pulverize. Sometimes I go over to some people’s houses and they have been making Mojitos and I see little pieces everywhere and it goes in your teeth and it’s crazy. And that’s not the way you want to do it. You just want to, you’re striving to bruise the mint, and bruise the veins in the mint to release the mint oils. You don’t want to pulverize because pulverizing will release a bitter flavor. 
So here we are were muddling, were muddling. Isn’t it so fabulous that I get payed to muddle? I just love that. So muddle, muddle, muddle. There we go alright. A little bit more on this side. Bruising, bruising.
Ok, so now its time to add some ice, crushed ice is best for a mojito. Its traditional doesn’t have to be that way, but its classic to have crushed ice on your mojito. And also it helps the liquor and the mint oils blend together well. 
When you’re to this stage use a bar spoon, just to get in there and get through the ice. And do some muddling and some crushing. So you’re just trying to stir up all the ingredients, your not trying to smash them, all though I do like smashing. Did you know that a small Mojitos is called a smash? 
I was always trying to re popularize that in my bar so when people ask mw what I was doping I could say, I am smashing. But then I would just have to make twice as many Mojitos and sometimes that could be a challenge. 
You know like on a Friday night, when I have twenty or more of them lined up on the bar, one after another. I call it the Cuban blockade, but anyway… So you have some more ice, do a little bit more of the smashing, or muddling with the bar spoon. Its looking good isn’t it?
And then finally top it off, to the top. Have a nice strong glass when you do this. Make sure its tempered glass. I don’t want this breaking all over you. Then your coming in to me with big cuts, big cuts on your arms. 
Alright and then finally, the final stage is seltzer. It’s really nice; I have real seltzer, from Seltzer Sisters Bottling Company, in Redwood City. And that makes the drink even better than ever. But you can use just soda water. But just have a nice bubbly feel on the top. There we go, and then stir one more time. 
And guess what its time for the garnish, that’s our favorite part. SO we have some nice mint sprigs ready for our Garnish, big, tall, kind of looks beautiful. And also it helps when you have a nice big garnish, because it helps when a person is raising the glass to the lips the aroma goes into the nose. 
Aroma is just as important as taste when it comes to drinking or eating I am sure you all know that. Then you top it with a round or half shell of a lime that I threw away. Pretend I have it still. There you go, and a little sugar rusher on the top makes it look lovely. It’s nice. Then guess what I have an element that makes it way authentic, real sugar cane to use as a swizzle stick, and a garnish. 
This is really nice because if you serve it like this to your guest, they can use it to kind of mush the mint and stir there drink. And people like to do that. I always see people doing that in the bar, I don’t know exactly why they do it. But I always see them doing it so I think it’s a nice addition to the cocktails. Go with the flow. 
So there you are two fabulous, delicious, refreshing. Not too sweet Mojitos, Flighito, yummy drink delicious. I am going got have one and you can have the other one actually I am going to have them both. Here we go, yummy. That is good. 
In flight announcements: 
Flighito:
1.	Juice half a lime
2.	Match with simple syrup
3.	Add 1.5 oz White Rum
4.	Handful of fresh Mint
5.	Muddle! Bruise, don’t pulverize
6.	Add Crushed Ice
7.	Stir with bar spoon
8.	Top with Seltzer
9.	Garnish with mint and Lime wheel
10.	Add a Sugarcane Swizzle Stick
Gulp it down!





]]></media:text>
 <itunes:duration>6:19</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords>How make mojito drink recipe rum cocktail summer drinks signature recipes free video</itunes:keywords>
 <itunes:subtitle>Alberta’s twist on the classic Mojito</itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>The Macdaddy</title>
 <link>http://www.onnetworks.com/videos/cocktails-on-the-fly/the-macdaddy</link>
 <description>Alberta&#039;s apple-themed cocktail alternative to an Appletini&lt;br&gt;&lt;a href=&quot;http://www.onnetworks.com/videos/cocktails-on-the-fly/the-macdaddy&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/cocktailsonthefly_macdaddy_480x270.jpg&quot; title=&quot;The Macdaddy&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Tue, 08 May 2007 18:11:00 -0500</pubDate>
 <dc:creator>ON Networks</dc:creator>
 <guid isPermaLink="false">799 at http://www.onnetworks.com</guid>
 <category domain="http://www.onnetworks.com/videos/cocktails-on-the-fly">Cocktails on the Fly</category>
 <media:group> <media:content medium="video" height="270" width="480" bitrate="1330" framerate="24" samplingrate="44.1" channels="2" lang="en-US" type="video/mp4" url="http://podcast.onnetworks.com/videos/cocktailsonthefly_macdaddy_480x270.mp4?feed=video&amp;key=24&amp;target=site" isDefault="false" onntype="sd" />
 <media:content medium="video" height="720" width="1280" bitrate="4164" framerate="24" samplingrate="44.1" channels="2" lang="en-US" type="video/mp4" url="http://podcast.onnetworks.com/videos/cocktailsonthefly_macdaddy_1280x720.mp4?feed=video&amp;key=24&amp;target=site" isDefault="true" onntype="hd" />
</media:group>
 <media:player height="271" width="425" url="http://www.onnetworks.com/swfs/ONPlayerEmbed.swf?configFileName=http://www.onnetworks.com/embed_player/videos/cocktails-on-the-fly/the-macdaddy?target=site"><![CDATA[<object width="425" height="271"><embed id="ONPlayerEmbed" width="425" height="271" allowfullscreen="true"  flashvars="configFileName=http://www.onnetworks.com/embed_player/videos/cocktails-on-the-fly/the-macdaddy?target=site" scale="aspect" allowscriptaccess="always" allownetworking="all" quality="high" bgcolor="#ffffff" name="ONPlayer" style="" src="http://www.onnetworks.com/swfs/ONPlayerEmbed.swf/rid%3D116217316/product_id%3Dcocktailsonthefly_macdaddy/target%3Dsite" type="application/x-shockwave-flash"></embed></object>]]></media:player>
 <media:title>The Macdaddy</media:title>
 <media:thumbnail width="640" height="360" url="http://images.onnetworks.com/images/cocktailsonthefly_macdaddy_640x360.jpg" />
 <media:thumbnail width="425" height="239" url="http://images.onnetworks.com/images/cocktailsonthefly_macdaddy_480x270.jpg" />
 <media:thumbnail width="56" height="56" url="http://images.onnetworks.com/images/cocktailsonthefly_macdaddy_56x56.jpg" />
 <media:thumbnail width="178" height="100" url="http://images.onnetworks.com/images/cocktailsonthefly_macdaddy_178x100.jpg" />
 <media:description type="plain">Alberta&#039;s spin on the Martini leaves the Appletini in the dust.  Grab your best
vanilla Vodka and see how to make this most delicious treat.</media:description>
 <media:keywords>bartender,bartending,how,to,make,a,cocktail,liquor,appletini,recipe,martini,recipe,ingredients</media:keywords>
 <onnetworks:product_id>cocktailsonthefly_macdaddy</onnetworks:product_id>
 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
 <enclosure url="http://podcast.onnetworks.com/videos/cocktailsonthefly_macdaddy_1280x720.mp4?feed=video&amp;key=24&amp;target=site" type="video/quicktime" />
 <media:text type="html"><![CDATA[Cocktails on the Fly
Episode:  “The Mac daddy”

Alberta Straub: Hi, Welcome to Cocktail’s on the Fly. I am your flighty hostess, Alberta Straub. And I am going to tell you about a super yummy girly drink, yes it’s a girly drink. Yes sometimes even I drink girly drinks, because you know what there’s a time and a place for them.
People come to my bar all the time and they say, I want an Appletini. Well I’m telling you right now there’s no such thing as an Appletini. There’s no lemon drop martini, there’s one martini and one martini only and that is made with gin. 
This is a drink that I call the Mac daddy. You want an apple drink why use some sort of liqueur, why not use fresh apples? Super yummy, here we go fresh apples, tangy tasty. 
I am going to teach you how to make a yummy drink that you will forget you’re going to forget all about that Appletini thing. But anyway if you would like a drink with fresh apples, here is my Mac daddy. 
So Macintosh apples or any sort of tangy Fuji apple, throw them in your mixing glass. And then you squeeze in half a lemon. There we go yummy. I think that lemon was a little dry so I am going to put a little more in.  Or you can use fresh organic lemon juice, such as what we have here. 
You can buy it at any fine food store. So I a going to put a little bit more, you want about a ounce or so of fresh lemon juice. And then you want to match those equal parts, approximately an ounce of simple syrup.  There we go.
And then I want about an ounce and a half of vanilla vodka. I have sky vanilla here; you can use any kind of vanilla vodka. And then I am going to put in a splash of Pimms #1. I am just going to put it in here, just see you need a little splash. 
And then half an ounce of Luxardo Maraschino liqueur, not cherry brandy, but maraschino liqueur, oh I said it wrong. Maraschino liqueur, because apparently this is the proper pronunciation I wouldn’t know I am from Petaluma. You know where we totally have French fries with our meal. 
Here we go Maraschino liqueur, good to go, and then some fresh ginger. Woo, try not to knock anything over, try not to create chaos in your kitchen. 
And then you want to prepare your cocktail glass. It’s not a martini glass, it’s a cocktail glass. You can call it whatever you want, I guess in your house. You want to prepare it, get it chilled get it ready to go. And then you’re going to edge it with sugar.
Its really nice, you don’t have to but it’s really nice if you have some baker’s sugar or a really nice bar fine sugar. It’s a little bit finer, more finely ground than the regular granulated sugar you see in the stores. But it’s more so than powdered sugar. It makes a really nice edge on the cocktail glass.
Try not to pour it all over your sugar, there you go, were edging, edging. This sugar really makes a difference so; you want to get a nice edge on there. Ok, now your glass is ready to have some liquor isn’t it? 
So you want to fill it with ice. I’m getting a spoon to throw this ice in there, here we go. You just really want to pack your mixing glass with ice, because the goal is that when you’re shaking, the ice is supposed to break up the apple. 
So you bring out the juices and the flavor of the apple, then I put a little bit of fresh ginger in there to give it a nice gingery feel. And then here we go, create a seal; hit it firmly with the heel of your hand. 
And then you’re going to turn it over, and shake like crazy! Shake like you have never shaken before, shake, shake, shake. Shake your rear end to, you can’t see mine but it’s shaking. Shake this drink.  And none of this half, I am not going to say the word but half you know what I am going to say. 
No that’s not shaking a drink you wan to shake it break up the apples. Ok I think it’s ready now. So hit gently on the edge of your little counter top or whatever. And then pour through the glass; you may not be able to pour like this so get a strainer or something that works well. 
Oh look at that it’s so delicious, I can tell, oh there we go come on. And of course, miss flighty perfect pour. Good job! No I’m kidding. And then garnish with a peel of apple. A little splash of these orange bitters I got, quite tasty. Oh so good, there you go. 
And I like to put on a little round star on this because it looks pretty if you have guests. Look at that, delicious, the Mac daddy, the alternative to the Appletini, fresh apples, tangy delicious.  Cheers! I love my job.
In Flighty announcements; 
Mac Daddy:
1.	Add wafer thin slices of crisp apple
2.	Juice half a lemon
3.	Match with simple syrup
4.	1.5 oz of vanilla vodka
5.	A splash of Pimms #1 and ½ oz Maraschino Liqueur
6.	Slice of fresh ginger
7.	Fill mixing glass with ice
8.	Shake vigorously for 1 minute
9.	Strain into Sugar edged glass
10.	Add slice of apple for garnish
11.	Add a splash of bitters and savor! Slowly.

]]></media:text>
 <itunes:duration>6:08</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords>bartender bartending how to make a cocktail liquor appletini recipe martini recipe ingredients</itunes:keywords>
 <itunes:subtitle>Alberta&#039;s apple-themed cocktail alternative to an Appletini</itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>Bijou</title>
 <link>http://www.onnetworks.com/videos/cocktails-on-the-fly/bijou</link>
 <description>Three distinct variations on one yummy gin drink&lt;br&gt;&lt;a href=&quot;http://www.onnetworks.com/videos/cocktails-on-the-fly/bijou&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/cocktailsonthefly_ep13_bijou_480x270.jpg&quot; title=&quot;Bijou&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Fri, 22 Jun 2007 16:45:00 -0500</pubDate>
 <dc:creator>ON Networks</dc:creator>
 <guid isPermaLink="false">863 at http://www.onnetworks.com</guid>
 <category domain="http://www.onnetworks.com/videos/cocktails-on-the-fly">Cocktails on the Fly</category>
 <media:group> <media:content medium="video" height="270" width="480" bitrate="1330" framerate="24" samplingrate="44.1" channels="2" lang="en-US" type="video/mp4" url="http://podcast.onnetworks.com/videos/cocktailsonthefly_ep13_bijou_480x270.mp4?feed=video&amp;key=24&amp;target=site" isDefault="false" onntype="sd" />
 <media:content medium="video" height="720" width="1280" bitrate="4164" framerate="24" samplingrate="44.1" channels="2" lang="en-US" type="video/mp4" url="http://podcast.onnetworks.com/videos/cocktailsonthefly_ep13_bijou_960x540.mp4?feed=video&amp;key=24&amp;target=site" isDefault="true" onntype="hd" />
</media:group>
 <media:player height="271" width="425" url="http://www.onnetworks.com/swfs/ONPlayerEmbed.swf?configFileName=http://www.onnetworks.com/embed_player/videos/cocktails-on-the-fly/bijou?target=site"><![CDATA[<object width="425" height="271"><embed id="ONPlayerEmbed" width="425" height="271" allowfullscreen="true"  flashvars="configFileName=http://www.onnetworks.com/embed_player/videos/cocktails-on-the-fly/bijou?target=site" scale="aspect" allowscriptaccess="always" allownetworking="all" quality="high" bgcolor="#ffffff" name="ONPlayer" style="" src="http://www.onnetworks.com/swfs/ONPlayerEmbed.swf/rid%3D191478263/product_id%3Dcocktailsonthefly_ep13bijou/target%3Dsite" type="application/x-shockwave-flash"></embed></object>]]></media:player>
 <media:title>Bijou</media:title>
 <media:thumbnail width="640" height="360" url="http://images.onnetworks.com/images/cocktailsonthefly_ep13_bijou_640x360.jpg" />
 <media:thumbnail width="425" height="239" url="http://images.onnetworks.com/images/cocktailsonthefly_ep13_bijou_480x270.jpg" />
 <media:thumbnail width="56" height="56" url="http://images.onnetworks.com/images/cocktailsonthefly_ep13bijou_56x56.jpg" />
 <media:thumbnail width="178" height="100" url="http://images.onnetworks.com/images/cocktailsonthefly_ep13bijou_178x100.jpg" />
 <media:description type="plain">Alberta teaches viewers how to make a classic gin drink, the Bijou, from
three different recipes. Get out the alcohol, invite friends over, and mix the
gin perfect cocktail.</media:description>
 <media:keywords>bartender,bartending,how,to,make,a,cocktail,liquor,recipe,ingredients,gin</media:keywords>
 <onnetworks:product_id>cocktailsonthefly_ep13bijou</onnetworks:product_id>
 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
 <enclosure url="http://podcast.onnetworks.com/videos/cocktailsonthefly_ep13_bijou_960x540.mp4?feed=video&amp;key=24&amp;target=site" type="video/quicktime" />
 <media:text type="html"><![CDATA[Cocktails on the Fly
Episode:  “Bijou”

Alberta Straub: Hi, welcome to cocktails on the fly, I am your flighty hostess, Alberta Straub. And today I am going to tell you how to make a classic gin drink called the bijou, which I just found out means kiss in Portuguese, and I would like to say that this drink is so good, that it reminds me of a kiss. 
Sometimes I dream about it at night when I haven’t had one, that doesn’t mean that I am an alcoholic okay? That just means that I like this drink a lot. Anyway it is a great classic drink, but I am going to show you how to make it three different ways, because sometimes I like to add a little pizzazz, a little flighty, a little flighty to the cocktail. 
So we have in this glass I am going to be making the classic Bijou, and this glass is going to be the flighty bijou, and then this glass is what I call the Cuckoo bijou. So what we are going to do, the bijou, the classic bijou is equal parts fine gin. 
And I am going to use this fabulous 209 gins made in San Francisco California, which is my home town. Well not my home town but that’s where I currently reside, San Francisco. My home town is Petaluma, but that’s another story, anywhoo how, so equal parts gin, chartreuse, and dry vermouth. 
So the variation with the flighty bijou we are going to put in a little, we are going to shake it up with a little cucumber and Basil. Which adds a nice little twist to the beverage, and then the cuckoo bijou has a fabulous infused Lille, that I made. And the infused Lille is really simple. A couple of days before, if you are having a party or something, or just run into yourself a few nights before you are going to serve. 
You get a bottle of Lille and a big sealed container and you just add some herbs and some spices or whatever. It’s really easy to do; there is no right way to do it. I like to put cucumber, I like to put come lemon peel. I like to put a little coriander, some juniper berries, some Thai basil, perhaps some cardamom. But any kind of combination anything you want to try. 
The only thing that you need to worry about is that you don’t want to leave things with fresh ingredients sitting in the mixture for too long. For example I have these cucumbers; I want to keep testing it. Two days is usually long enough for the infusion. You just let it sit out and infuse. And then you want to put it in the refrigerator and put it away because we, you don’t want it to go bad. The Lille does need to be chilled. 
But you know and if you have something fresh such as basil, you know, I put that in there, you need to just check on it because it can start to get kind of a spoiled taste. So just keep tasting it, and take out the fresh ingredients, and let the dried ingredients go a little longer, almost as long as you want. Dried ingredients actually add, I always thought fresh ingredients were better for maturation or an infusion. But dry ingredients actually add a more dynamic flavor. 
So here we are the bijou. So first of all, open the bottle. I am surprised I had trouble with that aren’t you? So we want an ounce in each, here we go. And actually the cuckoo bijou I am going to kick up the gin, I am going to put an ounce and a half of gin in there because the Lille has a little bit of a sweeter flavor than the dry vermouth. 
But here we are we got our gin, ok I am going to say goodbye to you, I love you. Ok, here we go, and then we are going to use dry vermouth. Cinzano makes lovely dry vermouth. A little dry vermouth in there here we go.
You know it’s good to sing our make funny sounds people wonder what you are up to. There you go and the nit is time for the Chartreuse. Chartreuse is fabulous herbal liquor. It is the second oldest liquor that’s made. Benedictine is the oldest but chartreuse is the second oldest. 
The color is actually named after the liquor. Look at that fabulous color isn’t it amazing? I just love this stuff. It is herbal liquor it has got a 150 botanicals in it. It is so fantastic and dynamic and crazy interesting flavor. I just love it. It is made by Cartreusean monks. Apparently only four monks know the secret recipe. And I don’t see how many more could figure it out it’s amazing I love it its great. 
And then we are going to add the Lille, here is my Lille infusion that I made it has been sitting for a couple of days. And I have a little container of it. So in the Cuckoo bijou I added a little bit more gin so that s going to be one and one half ounce of gin, and then one half an ounce of chartreuse. Turn down the chartreuse a little bit. 
And then I am going to add about half an ounce, a little tiny bit more, like three quarters of an ounce of the Lille. I call it good day Lille, because of my drink the Lille. Its always a good day when you have Lille, don’t you agree?
Ok, so the regular bijou just has orange bitters, Bee Brothers make great orange bitters. Gary Reagan made lovely orange bitters recently that he just came out with. This is a bottle of blood orange bitters that we just tried. And so we add the bitters, there we go. 
And so the regular bijou, this adds a twist of orange and some lemon. We are going to put that into everything, and then the uh, flighty bijou is going to have some Thai basil. Use Thai basil because regular basil has a little bit too much of a pungent flavor. It kind of over powers the drink. The Thai basil has a more delicate flavor and it is really nice. And then we are going to throw that in here as well. 
Now when you are mixing a cocktail at home, or if you are just sitting there and mixing a cocktail for yourself, its actually the best way to do it is actually add the ice first to the mixing glass and then season the ice with the bitters, then add the spirits, and then stir. I am not doing that since I am making three drinks together today. And um that’s just because I don’t want the ice to melt. 
Now another important element of making a classic cocktail or just s simple cocktail, which to me is a drink that is served up in a cocktail glass and composed primarily of spirits, perhaps some modifier too, sometimes with citrus perhaps you can do a little side car or something like that. But something that’s primarily spirits as the cocktail, is to have nice big ice cubes in which to chill your drink. You don’t want the kind of ice cubes that come out of the machine that are all crushed and slushy. Because what does this water do, it dilutes your cocktail. 
With these nice big ice cubes, you have little dilution but you’re drink gets cold very quickly. And you have a nice velvety tasting cocktail. Its really, you may not think its very important, but I’m telling you, you do yourself at home you make a comparison and you will see the difference that it takes to take the extra time to put nice big ice in your cocktail. It’s really amazing.
 I am a true believer in this. This is what they used to do in the olden days, the olden times before and after prohibition, they would have the big ice blocks and then they would break them up and then they would shave it, either shave the ice or have cracked ice. And that’s the way to make a real cocktail. And so you can get these bigger ice trays at stores, fine cooking stores around town. And it is worth it to make those in your refrigerator if you want to enjoy a really fine well made cocktail after your work or whenever you are serving your guest.
So I am going to stir the first stuff. The classic bijou, so you are just going to kind of get it going around in a circle. You don’t have to do as much stirring when you have this big ice cubes because the drink is getting colder much faster. And then if you happen to have a mixing tins ready, or a Hawthorne strainer or a julep strainer. 
I am going to give this a little, just gently. And then pour it in my glass. You have glasses, cocktail glasses all ready chilling getting nice and cold getting ready for your drink. There we go fabulous. That is the classic bijou. Put a little garnish here, there we go. 
And then here is the flighty bijou, give it a shake. The goal is you don’t want to shake it too much because you don’t want your alcohol getting all bubbly. But you do want to break up the cucumber and the basil leaves that you have, so kind of a nice shake. You can see the ice forming on the outside of the mixing tin. 
And that shows you that your drink is ready. So let’s toss this out. Garnish with a cucumber round and one of these lovely Thai basil leaves. You don’t want to fill your glass all the way up. That’s nice sometimes, but you can’t serve that drink to your guest or to yourself I mean can I lift this to my lips? Well I mean I can probably lift it too my lips without spilling if it was filled to the top. But it’s just a bit nicer. 
And besides something about a cocktail, there seems like there is this trend towards a new, like this big huge glasses. That’s not true; the cocktail has a certain life for being cold. It should only be three, or maximum four ounces when you are serving something like a martini or something like a Manhattan in a cocktail glass. So this is the perfect size cocktail. Even smaller sometimes, this is the way it should be.
And then the final one, the cuckoo bijou, now we are going to give this a little bit more of a shake. Okay create a seal. And then throw out my glass. And then garnish. Look around sand see now, did you forget anything else? Hopefully no, hopefully your guests weren’t watching or if they were just laugh it off. Wait until you see what I did to your main course. Okay, there we go, classic bijou, flighty bijou, and cuckoo bijou. That’s the fabulous, classic, delicious, cold gin drinks. Enjoy.  Cheers, another classic. The flighty!
In flighty announcements:
1.	Add large cubes of ice
2.	Season ice with orange bitter
3.	Gin, vermouth and Chartreuse
4.	Add zest of lemon
5.	Stir with bar spoon
6.	Pour chill and garnish
7.	Its delicious
8.	Remember to vary




]]></media:text>
 <itunes:duration>11:31</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords>bartender bartending how to make a cocktail liquor recipe ingredients gin</itunes:keywords>
 <itunes:subtitle>Three distinct variations on one yummy gin drink</itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>PSAde</title>
 <link>http://www.onnetworks.com/videos/cocktails-on-the-fly/psade</link>
 <description>A delicious vodka drink overflowing with citrus flavors&lt;br&gt;&lt;a href=&quot;http://www.onnetworks.com/videos/cocktails-on-the-fly/psade&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/cocktailsonthefly_ep11_psade_480x270.jpg&quot; title=&quot;PSAde&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Mon, 21 May 2007 14:08:00 -0500</pubDate>
 <dc:creator>ON Networks</dc:creator>
 <guid isPermaLink="false">850 at http://www.onnetworks.com</guid>
 <category domain="http://www.onnetworks.com/videos/cocktails-on-the-fly">Cocktails on the Fly</category>
 <media:group> <media:content medium="video" height="270" width="480" bitrate="1330" framerate="24" samplingrate="44.1" channels="2" lang="en-US" type="video/mp4" url="http://podcast.onnetworks.com/videos/cocktailsonthefly_ep11_psade_480x270.mp4?feed=video&amp;key=24&amp;target=site" isDefault="false" onntype="sd" />
 <media:content medium="video" height="720" width="1280" bitrate="4164" framerate="24" samplingrate="44.1" channels="2" lang="en-US" type="video/mp4" url="http://podcast.onnetworks.com/videos/cocktailsonthefly_ep11_psade_960x540.mp4?feed=video&amp;key=24&amp;target=site" isDefault="true" onntype="hd" />
</media:group>
 <media:player height="271" width="425" url="http://www.onnetworks.com/swfs/ONPlayerEmbed.swf?configFileName=http://www.onnetworks.com/embed_player/videos/cocktails-on-the-fly/psade?target=site"><![CDATA[<object width="425" height="271"><embed id="ONPlayerEmbed" width="425" height="271" allowfullscreen="true"  flashvars="configFileName=http://www.onnetworks.com/embed_player/videos/cocktails-on-the-fly/psade?target=site" scale="aspect" allowscriptaccess="always" allownetworking="all" quality="high" bgcolor="#ffffff" name="ONPlayer" style="" src="http://www.onnetworks.com/swfs/ONPlayerEmbed.swf/rid%3D1289813175/product_id%3Dcocktailsonthefly_ep11psade/target%3Dsite" type="application/x-shockwave-flash"></embed></object>]]></media:player>
 <media:title>PSAde</media:title>
 <media:thumbnail width="640" height="360" url="http://images.onnetworks.com/images/cocktailsonthefly_ep11_psade_640x360.jpg" />
 <media:thumbnail width="425" height="239" url="http://images.onnetworks.com/images/cocktailsonthefly_ep11_psade_480x270.jpg" />
 <media:thumbnail width="56" height="56" url="http://images.onnetworks.com/images/cocktailsonthefly_ep11psade_56x56.jpg" />
 <media:thumbnail width="178" height="100" url="http://images.onnetworks.com/images/cocktailsonthefly_ep11psade_178x100.jpg" />
 <media:description type="plain">This vodka recipe will make your mouth water. Alberta mixes fresh citrus ingredients to create a beautiful drink that will leave you refreshed and satisfied.</media:description>
 <media:keywords>bartender,bartending,how,to,make,a,cocktail,liquor,recipe,vodka,ingredients</media:keywords>
 <onnetworks:product_id>cocktailsonthefly_ep11psade</onnetworks:product_id>
 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
 <enclosure url="http://podcast.onnetworks.com/videos/cocktailsonthefly_ep11_psade_960x540.mp4?feed=video&amp;key=24&amp;target=site" type="video/quicktime" />
 <media:text type="html"><![CDATA[Cocktails on the Fly
Episode:  “PS Ade”

Alberta Straub: Hi, Welcome to Cocktail’s on the Fly. I am your flighty hostess, Alberta Straub. And I am going to tell you how to make one of my super favorite drinks, the PS Ade. This is a tangy, citrusy, yummy refreshing beverage.
It’s made with Vodka, and Aperol, which is a little bit bitter but mostly citrusy and sweet goodness. And it’s got some fresh citrus, so you can use tangelos, you can use tangerines. I have some blood oranges today and some cumquats. Which are pretty fabulous if you ask me, I will have a little bit right now.
Mmm, yummy. Ok, so first of all you squeeze some fresh lime into a glass that’s… You want a thick strong glass, tempered glass so you don’t have ice busting out all over you. And you squeeze. You want about an ounce of lime juice, that lime didn’t seem too juicy so I am going to do just a little bit more. There we go a little bit more of a squeeze, ok cool. 
You can also use some organic lime juice that you can find at any fine food store, that’s squeezed for you already if you dot want to build up your hands. Like I need to, that’s the only exercise I get so that’s why I like doing it that way. 
Then you match the fresh lime with some simple syrup, there we go, delicious. And then, add an ounce and a half or two ounces of some fine vodka, citrus vodka or orange vodka also works very nicely with this drink, and then like a half an ounce of Aperol. 
So lovely, you’re going to love it. Then throw in some cucumbers. Then some of my delicious spa mix. About an ounce, there we go of the spa mix liquid. Try to use your bar spoon and get some of those yummy spa cucumbers in there, a little coriander, a little bit of good stuff. 
It’s all goodness, its all goodness in there. There we go ok good, yummy, and then its time for the citrus.  I am going to through in a couple of wheels. Now wheels are important. You don’t want to just squeeze it in there, because then it’s the peels and everything that add flavor to the drink. You may think at first you’re a little reluctant to try it this way, just trust me. 
You put this all in the drink and it adds a dynamic. You want the drinks to have this dynamic flavor. It’s going to be sweet. It’s going to be a little bit bitter. It’s going to go through the gamut. And that’s why we like to do it this way, trust me. I have tried it, I have tasted this cocktail every which way. 
You know long boring afternoons at work with no one to make drinks for but myself. Its called R&D, I am sure you guys are familiar with that in the office. 
And then cumquats are a great addition to it. It’s kind of a pain to slice up a lot, but at least you know you’re not making it for like a hundred people or something. Like sometimes I am at work, so let’s get a couple of cumquats, put them in slices. And guess what? 
Guess what time it is? Now you’re ready for the muddle. You’re ready for the muddle, ok, so where going to be doing some muddling. We go muddle, muddle. Sometimes you can think about your boss, or think about your boyfriend and you go, AH! I am going to muddle! I am going to muddle. But you know you don’t want to pulverize, even if you might want to pulverize your boss or your boyfriend. 
Whatever, you just want to muddle. Just kind of get the flavors out, get the flavors out, muddle a little bit. And then next step you add some ice. A little bit of ice, starting getting cold. A cold drink is the best kind of drink. Cold girls, cold drink.  Here you go just a little bit more muddling. Muddle, muddle, muddle. 
Ok, that’s looking good isn’t it? Isn’t that looking good? Oh my goodness, ok it’s almost done. Put a little bit more ice. Ok I think I overfilled it a little bit, but never fear, don’t worry. What you want to do is just stick your bar spoon in there, and you throw the ice away. You just toss it out like the dirty laundry. To sit out, there we go its goodbye. Goodbye, goodbye ice, alright. 
Then you top your drink with some seltzer, or soda water. Or you can add seven up or something if you don’t have soda water at home. It makes it a little bit sweeter but, sees I prefer the seltzer water, but delicious either way.
You give it a final little stir, and then it’s a nice touch, to top it off with some Jamaica or some pomegranate or even cranberry juice just to add a little bit of that, it adds like a little drama. If you had some guests you want to serve them. See look at the way it trickles down. Oh that’s going to be delicious.
And then put your mint sprig garnish on there.  That adds a nice bright tasting fresh aroma to your beverage. Very tasty! And then you got to have a straw to suck this thing down with. Ok now a little round of your blood orange, a little cumquat on there. Cumquat, whoops there we go. 
Ah, doesn’t that look great? The PS ADE, delicious! And there sonly one of these, and there’s only one of me, so guess whose going to drink it? Yum! Oh know I spilled some, emergency. Ok, PS Ade, delicious, citrusy, good. Cheers!
In flighty announcements; 
The PS Ade:
1.	Juice half a lime
2.	Match with simple syrup
3.	Add 1.5 oz vodka
4.	Add 1/2oz Aperol
5.	Add sliced cucumber
6.	Add rounds of Tangerine or Kumquat
7.	Pour in 1oz Spa mix
8.	Muddle with attitude!
9.	Add crushed ice and stir
10.	Top with Seltzer and Jamaica
Garnish with a mint sprig and an orange slice and you are ready to enjoy. 



]]></media:text>
 <itunes:duration>6:10</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
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 <itunes:subtitle>A delicious vodka drink overflowing with citrus flavors</itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>Spa Mixer (Alberta Essential)</title>
 <link>http://www.onnetworks.com/videos/cocktails-on-the-fly/spa-mixer</link>
 <description>Whipping up a rejuvenating addition to your drinks&lt;br&gt;&lt;a href=&quot;http://www.onnetworks.com/videos/cocktails-on-the-fly/spa-mixer&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/cocktailsonthefly_ep03_480x270.jpg&quot; title=&quot;Spa Mixer (Alberta Essential)&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Wed, 07 Mar 2007 10:25:00 -0600</pubDate>
 <dc:creator>ON Networks</dc:creator>
 <guid isPermaLink="false">40 at http://www.onnetworks.com</guid>
 <category domain="http://www.onnetworks.com/videos/cocktails-on-the-fly">Cocktails on the Fly</category>
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</media:group>
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 <media:title>Spa Mixer (Alberta Essential)</media:title>
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 <media:thumbnail width="425" height="239" url="http://images.onnetworks.com/images/cocktailsonthefly_ep03_480x270.jpg" />
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 <media:description type="plain">Alberta’s signature mixer gives a fresh taste to your favorite
drink. Relax with fresh ingredients that will perfect any cocktail recipe.</media:description>
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 <media:text type="html"><![CDATA[Cocktails on the fly
Episode  “Spa Mixer”

Alberta Straub: Cocktail Shaking. Cocktails on the Fly. I am your flighty hostess, Alberta Straub.  
Ok I am going to talk to you about my super favorite thing that I love to put in almost every cocktail. It’s my spa mix. The reason I call it a spa mix is it’s got fresh cucumber. It’s got coriander, it’s got a little a little cardamom, and it’s got a little bit of juniper berry. 
And all these things are rejuvenating and refreshing so I like to think of it as a little irovadic, kind of refreshing thing that you would have when you get off of work have a long tiring day. 
And so a spa mix is really simple to make and you can have it in your refrigerator. And you can add it to almost anything, you can add it to a lemon drop, you can add it to a Collins. And it just adds a nice bright freshness. A nice green note to your cocktail. I just think it makes every cocktail better. 
So it’s really simple to make. All you have to do is four or five cucumbers. If you have a mandolin slicer or a slicer like this. Or a food processor. You just want to try and slice the cucumber as thinly as possible. First of all you want to take the peel off the cucumber, almost all of it because some of it is very waxy. 
It’s nice to get an organic cucumber, or hothouse cucumbers. These are organic and there very tasty. And then you just slice, and this is a little… whoo this is so challenging, there ya go! Got it going. It’s good to make a face, like your really concentrating. Ok, slice, slice, slice. Then you put it in your bowl. There you go, Wahoo.
Then, I like to use agave nectar. Agave nectar in my opinion is way better than sugar because first of all for the flavor aspect, together with the cucumber and some lemon or lime it makes a really bright full flavored beverage. 
But also supposedly, on the back, you read it, La, la, la. It’s great because it had a low glycemic index. That’s something that some people like or I don’t know what that means exactly, but I just know that that makes a bright tasting fresh cocktail. 
You add four or five cucumbers, and this container is about 23 oz, so just add a full container to your mix. And then about 6 or 7 oz of fresh juice. Lemon or lime whatever you prefer. You can squeeze it in there by slicing lemons in half or in a juicer. Or you can jut buy some fresh juice at the health food store, something like this, this brand works great.
And then I like to put in a little coriander. Just for flavor, and cardamoms just my favorite herbs and spices. Just throw some in. and a little bit of juniper berry. Juniper berries are very cleansing for the kidneys. So it’s nice that you can feel like your cocktails helping you health wise. 
And then squeeze in some fresh citrus. Or you add your juice here. I am just going to squeeze some in for the sake of the… Oh look so exciting.  There we go.
You let it sit over night, and in the nighttime the sugar draws the flavor out of the cucumber. And the morning time you have a nice very strong, cuucmbery flavor. And you have a spa mix, as you can see it’s all finished. Yummy, yummy, yummy. To add to any cocktail.
And I hope you guys make some and enjoy it as much as I do. Spa mix, enjoy. I’m all done.
In conclusion:
Spa mix. Wash and slice four or five organic cucumbers. Add 22 oz container Agave nectar or equivalent simple syrup. Add 6 or 7 oz Lemon or lime juice. Add small handful Juniper berry, Coriander, Cardamom, and a couple of bay leaf. Cover and let sit in the refrigerator overnight. And in the morning you will have fresh tasting, tangy cucumber goodness to add to a variety of cocktails, juice or lemonade. 
Everybody that came in there, everyone asks me, I want an apple martini. I want an apple martini, I am like, I’m sorry I don’t have apple pucker liqueur. I would love to make you an apple Martini, but I can’t because I dont have that. I can make you a drink with fresh apple. Right?
Most of the people are like ok cool, they want there fresh apple drink. And then finally this guy comes in he’s like, I want an apple martini. I go though my schpeel. I’m like I don’t have apple, I have a fresh apple drink and he’s like. Umm, I don’t know I thought you guys made good drinks here. I’m like, yeah we do. And he goes, um you now I am just going to have a Calistoga, I’m real picky about my drinks. 
My co worker Rons like, if you are picky about your drinks you wouldn’t be drinking an apple martini. He totally lost it in that moment. 

Ingredients:
4 or 5 organic cucumbers
22 0z agave nectar or Simple Syrup
Fresh lemon or lime juice
Coriander
Cardamom
Juniper berry
Bay leaf


]]></media:text>
 <itunes:duration>4:47</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords>Signature bartender recipes drink mixed mixes ingredients agave lemon juice fresh ginger free video</itunes:keywords>
 <itunes:subtitle>&lt;p&gt;Whipping up a rejuvenating addition to your drinks&lt;/p&gt;
</itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>Jamaica (Alberta Essential)</title>
 <link>http://www.onnetworks.com/videos/cocktails-on-the-fly/jamaica</link>
 <description>A special Latin recipe for a drink mixer necessary in any bar&lt;br&gt;&lt;a href=&quot;http://www.onnetworks.com/videos/cocktails-on-the-fly/jamaica&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/cocktailsonthefly_ep07_jamaica_480x270.jpg&quot; title=&quot;Jamaica (Alberta Essential)&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Tue, 22 May 2007 14:35:00 -0500</pubDate>
 <dc:creator>ON Networks</dc:creator>
 <guid isPermaLink="false">862 at http://www.onnetworks.com</guid>
 <category domain="http://www.onnetworks.com/videos/cocktails-on-the-fly">Cocktails on the Fly</category>
 <media:group> <media:content medium="video" height="270" width="480" bitrate="1330" framerate="24" samplingrate="44.1" channels="2" lang="en-US" type="video/mp4" url="http://podcast.onnetworks.com/videos/cocktailsonthefly_ep07_jamaica_480x270.mp4?feed=video&amp;key=24&amp;target=site" isDefault="false" onntype="sd" />
 <media:content medium="video" height="720" width="1280" bitrate="4164" framerate="24" samplingrate="44.1" channels="2" lang="en-US" type="video/mp4" url="http://podcast.onnetworks.com/videos/cocktailsonthefly_ep07_jamaica_960x540.mp4?feed=video&amp;key=24&amp;target=site" isDefault="true" onntype="hd" />
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 <media:title>Jamaica (Alberta Essential)</media:title>
 <media:thumbnail width="640" height="360" url="http://images.onnetworks.com/images/cocktailsonthefly_ep07_jamaica_640x360.jpg" />
 <media:thumbnail width="425" height="239" url="http://images.onnetworks.com/images/cocktailsonthefly_ep07_jamaica_480x270.jpg" />
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 <media:description type="plain">Alberta shows viewers how to make
one of her &quot;most essential essentials&quot; -- a refreshing Latin American
recipe that can replace cranberry juice. Enjoy this mixer on its own as a crisp
summer drink!</media:description>
 <media:keywords>bartending,cocktails,entertaining,event,flavor,how,to,recipe</media:keywords>
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 <media:text type="html"><![CDATA[tba]]></media:text>
 <itunes:duration>4:38</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords>bartending cocktails how to recipe flavor entertaining event</itunes:keywords>
 <itunes:subtitle>A special Latin recipe for a drink mixer necessary in any bar</itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>Muddling (Alberta Essential)</title>
 <link>http://www.onnetworks.com/videos/cocktails-on-the-fly/muddling</link>
 <description>Release the flavor of your cocktails with Alberta&#039;s help&lt;br&gt;&lt;a href=&quot;http://www.onnetworks.com/videos/cocktails-on-the-fly/muddling&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/cocktailsonthefly_ep12_muddling_480x270.jpg&quot; title=&quot;Muddling (Alberta Essential)&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Fri, 22 Jun 2007 16:45:00 -0500</pubDate>
 <dc:creator>ON Networks</dc:creator>
 <guid isPermaLink="false">871 at http://www.onnetworks.com</guid>
 <category domain="http://www.onnetworks.com/videos/cocktails-on-the-fly">Cocktails on the Fly</category>
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 <media:title>Muddling (Alberta Essential)</media:title>
 <media:thumbnail width="640" height="360" url="http://images.onnetworks.com/images/cocktailsonthefly_ep12_muddling_640x360.jpg" />
 <media:thumbnail width="425" height="239" url="http://images.onnetworks.com/images/cocktailsonthefly_ep12_muddling_480x270.jpg" />
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 <media:thumbnail width="178" height="100" url="http://images.onnetworks.com/images/cocktailsonthefly_ep12muddling_178x100.jpg" />
 <media:description type="plain">Muddling has become an essential
skill in cocktail making, especially with the exotic
Mojito. Watch as Alberta shows off her talent with fresh ingredients and her
favorite spirits.</media:description>
 <media:keywords>ingredients,muddling,mojito,exotic,cocktails,bartend,bartending,recipes,how,to</media:keywords>
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 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
 <enclosure url="http://podcast.onnetworks.com/videos/cocktailsonthefly_ep12_muddling_960x540.mp4?feed=video&amp;key=24&amp;target=site" type="video/quicktime" />
 <media:text type="html"><![CDATA[Cocktails on the Fly
Episode:  “Muddling”

Alberta Straub: Two, uhh. Hi, welcome to cocktails on the fly, I am your flighty hostess Alberta Straub. Muddling is I would have to say muddling is… I have been bartending for ten years. And I have to tell you that muddling is the favorite, my favorite part of my job. You know sometimes people will come up and be like, they will say, they will be so sweet and they will say, Oh can you please make me a Mojitos? And you know what I say? I say Hell yea I will make you a Mojitos, you know why, because I get to muddle.      
I love muddling. You know, Muddling is key. Sometimes, there is a new trend today; I mean I would say I have to be the trend setter in this wave. But whatever, if using fresh ingredients in your cocktails. And making everything fresh and sometimes you will go to a place and they will put things in a blender and they have like… Say they make a fresh mango drink or whatever and they have a mango puree. No! That’s no good, yuck!
Or they make a strawberry puree! No! We don’t do that, un uh. We don’t use syrups and that kind of stuff. We muddle. You know why? Because I have discovered in my many years of trial and error, the muddling brings out the best flavors in the drinks. Now sometime people feel a little bit odd about having the pieces of the fruit or the vegetable in there cocktails. 
But I am telling you please try it, this is the best way to do it. Like, for example. I am going to throw in this glass right here; I am going to throw in some cucumber, and I am going to put some mint in there and in this one I am going to put some fresh apple in there. There we go so fresh apple. You know what I am going to do after that? 
I am going to top off this fresh apple with some fresh pomegranate seeds. I don’t want to use pomegranate juice; I want to use fresh pomegranate seeds. I don’t want to use a pomegranate reduction like they might use at somewhere else. The fresh pomegranate seeds, when you muddle them they add a brightness a freshness to your cocktail that is unbeatable and incomparable to other ways and other styles of doing this. 
So this is not really the excepted way, you would really read this in books, but this is the way I like to do it and I am telling you there is the highway or there’s the fly way, and that’s the way I do things right here is the fly way ok? So we are going to toss that in there, ba bam, du duh. Put some citrus.
And in the final one, what I am going to do is something, I am going to show you how to do this, but I don’t want everyone to ever do this at home ok. Because at home if you’re going to try this I want you to use a mixing tin, because this is kind of dangerous but I want you to see. I want you to see the muddling and the crushing ok? So first of all, were going to muddle here ok? Your jut trying to muddle, not pulverize, you’re just trying to bring out the flavors you’re trying to… You have some mint in there, you want to get in there, you know what I have just been doing this for few moments, you just want to see this, that I can smell the flavors coming out, that I can smell the oils coming out of the mint. I can small the cucumber coming out of there. 
You just muddle a little bit, you bruise you don’t pulverize. You don’t, I am not going to go, urgh, ergh, ergh, this is just a little bit of this, and then say you’re mixing a mojito or some kind of cocktail; I am going to add some ice I am going to add some spirits, is best to muddle with some spirits in there. 

So what I am going to do is I am going to put a little bit of gin, or no you know what, I am going to out some vodka in here. Put some vodka in here because you know what, it’s nice you do some muddling with some vodka or some gin. You know what happens, it’s the spirits, or the alcohol draws the flavor out as well, or if you have some citrus, whatever. You can put some citrus in there. 
I am going to add some of this lime juice that I have; I am going to put that in this one. You don’t have to do this; you don’t have to do it. You can start by just muddling with just the ingredients’ that you put into the glass.  But it’s helpful both ways. But you just, the point is you don’t want to throw things in a blender; you don’t want to pulverize it. You just want to use muddling to bring out the flavor in things, and it’s worth the extra time and the effort this way. 
Like this, you’re bringing out the flavors, and you’re just leaving everything in the glass. Don’t take it out, don’t throw it away, and don’t strain it. Because all these things they add the flavor to your drink, they add dynamism to your drink. You wouldn’t want to o this if you were cooking would you, no. So you don’t want to do this to your drink, you don’t want to throw this stuff away, its all goodness. 
And look at that, now I am going to add some spirits to this drink, and I am going to have a fabulous apple drink here. I am going to have a lovely delicious fresh tasting minty drink here. And the final thing I am going to show you right here is crushing ice with your muddler. Like this ready?
You know people think that a big muddler is going to crush ice the best, but that is not true. You have a nice small one, and remember never do it in a glass like this, in ten years of bartending I have broke two glasses. Want to know the first time I broke a glass? Guys asked me, hey have you ever broken a glass? And I said, no I have never broken a glass, and at that moment the glass broke. 
So that’s how I know it’s dangerous, don’t do it, but I am just going to show you. So this, you need a small muddler like this size, like this. So do this in a metal tin, if you’re making a drink like a mojito or mint julep, which should have crushed ice. Crushed ice works for many drinks its just easy. Like this, there ya go, muddling. It’s a fabulous way, fabulous technique to add fresh goodness to your cocktails. I am going to add spirits to all of these and I am going to make some beverages. I hope you do that at home to. 
In flight announcements:
1.	Use fresh ingredients
2.	Don’t pulverize, just bruise
3.	Muddle with sprits or citrus juice
4.	Always crush ice in a tin
5.	Best way to add fresh flavors


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 <itunes:subtitle>Release the flavor of your cocktails with Alberta&#039;s help</itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>Classic Collins</title>
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 <description>Alberta shows us how to make two types of Collins&lt;br&gt;&lt;a href=&quot;http://www.onnetworks.com/videos/cocktails-on-the-fly/classic-collins&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/cocktailsonthefly_ep02_480x270.jpg&quot; title=&quot;Classic Collins&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Wed, 07 Mar 2007 10:25:00 -0600</pubDate>
 <dc:creator>ON Networks</dc:creator>
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 <media:description type="plain">Whether your spirit of choice is gin or vodka, watch as Alberta whips up
her unforgettable and refreshing version of a Tom Collins.</media:description>
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 <media:text type="html"><![CDATA[Cocktails on the Fly
Episode “Classic Collins”

Alberta Straub: So I want to talk to you about one of my favorite drinks. It’s a classic Collins. This is kind of a forgotten drink. You know, you will see it today and people will have it in there liquor gun in their bars. Luckily I don’t have a liquor gun in my bar. But it’s a great drink and it’s easy to make at home. And I want to tell you how to make it. 
You can make it with Gin, you can make it with Vodka, you can make it whisky. It doesn’t matter its just simple. And that’s why I like it. So you take a nice fresh lemon, use half of it, cut it in half. Squeeze half into your mixing tin, mixing glass I mean. Whoosh! There we go helps to make sound effects. Nice citrus press. And then you add about equal parts of your simple syrup. The simple syrup consists of two parts of sugar to one part liquid. One part water. So there we go match it. 
I am going to make a Tom Collins. Because that’s the most classic version. So we are going to use this lovely Junipero gin. Made by Anchor Steam brewery in San Francisco. It’s got amazing botanical flavor and I really like making it with a Collins, it’s just simple. So you add about an ounce and a half of that. 
And then a Collins is always served in a tall glass. So I have a tall glass here. Yay! So I am going to fill it with ice. I am going to do something that is slightly different. A classic Collins is simply fill with ice, you shake this mixture. Strain it to your glass and add some seltzer water. And you garnish with a slice of lemon and a cherry. 
I like to add a little cucumber a little pizzazz to mine. Because I always liked the pizzazz! A little lemon wheel. Keep filling the glass with ice. 
And then you know what I am going to do. I am going to get a little crazy and I am going to add some of this spa mix that I made earlier. This cucumber spa mix. And I am going to make what I call the Spa Collins. This is a fresh tasting cocktail. Just add a little bit to the glass. Get it ready for the mixture. And then add some ice. You want to pack your mixing glass with some ice, best you can. 
Put you’re mixing tin on the top. Try not to drip all over anything like I just did. Try to be smooth, but not to smooth. Create a seal, shake, and make a funny face! (Growls) Shake vigorously, no half, not half ass, I mean half shaking. None of that. Shake vigorously, shake, shake, shake. And then knock it gently on the edge of your counter or whatever. Sometimes it will stick, just keep knocking it will come loose. And then strain into your glass. YAY, almost ready cocktail, goodie. And then you want to top it off with some seltzer water or soda. His Canadian dry it’s very yummy. 
Then I like to put a little. You know you don’t have to do this but I always like to garnish. I put a little cucumber peel in there from the spa mix, the spa Collins. There you go. 
Then there you have it, delightful fresh Spa drink. Yummy and I am going to drink this one because it looks super good still. Yay. Umm its delicious ok… cues!
Classic Collins
Juice half a lemon
Add equal parts Simple Syrup 
2 oz Gin or vodka
Fill tall glass with ice
Add garnish
Pack mixing glass with ice
Shake 
Strain into glass
Top with seltzer
Enjoy!

AS: You guys, I collect old Panasonic, um… You guys know way more. See now you feel like the drinks, the drinks are gourmet. But I collect old Panasonic electronics and I have this really great it looks like a little boom box, but it flips down and it’s a turntable and its bad ass. And I have the same thing but it’s a TV it flips up. Ok to conclude… here we go.




Ingredients:
1 lemon
Simple Syrup (two parts sugar one part liquid)
2oz gin or Vodka
Ice 
Seltzer
Boston shaker
]]></media:text>
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 <pubDate>Mon, 14 May 2007 18:12:00 -0500</pubDate>
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 <media:text type="html"><![CDATA[Cocktails on the Fly
Episode:  “Simple Syrup”

Alberta Straub: Hi, Welcome to Cocktail’s on the Fly. I am your flighty hostess, Alberta Straub. And I want to teach you how to make one of the simplest most essential things in the bar. Something you will use with almost ever cocktail, no matter what. 
If you’re squeezing fresh citrus in, if you go to the store and buy already squeezed citrus, you need to know how to make simple syrup. Simple syrup is simple, there are a million different recipes on the web. You can make it this way; you can make it that way. We are going to make it the simple, simple way. 
Its going to be one part sugar to two parts water, that’s all you have to do. What to do? Let’s see what is this? It’s a Pyrex container, what does it say? 2 cups water, the waters hot pour it into a bowl. Ok perfect. Next thing you do, you add your sugar. 
So lets see, if I add two parts water, that means I want one part sugar. This is not an exact science because everywhere you look for a recipe there is different variations, it’s very simple. 
That’s why they call it simple syrup. Now just pour it into your hot water, stir. I’m stirring; I’m stirring, stirring, stirring. There we go okay, lets stir it. And you just want to stir until it’s clear. 
There are a number of different variations you can make on this simple syrup. It doesn’t have to be just simply water and sugar. You can make yourself nice ginger syrup, which is very tasty. I like to make ginger cardamom syrup. With a little pepper in there which is nice. 
Or I make nice bitter syrup with some citrus and grape fruit peels to add a little bitterness. For example if you have a drink with some fresh fruit in it, perhaps some berries or watermelon, something that would typically create a sweet drink. 
You can sweeten it with this bitter syrup that I make, which I will teach you to make later if you keep watching my show. That adds a nice bitter dynamic, or the ginger syrup.
You just keep stirring it until it’s clear, here we are clear. There you have it a perfect sweetener. Keep it in the refrigerator; it keeps for about two weeks. Throw it away after two weeks because it does go bad, there are no preservatives in here. 
So you just add it when ever your making drinks at home, you want to make a lemon drop, you want to make a aviation, Mojito or something like this. You just balance out go one to one part. Any kind of citrus you have go one part the citrus and one part simple syrup and you’re ready to go. 
There you go simple syrup, is simple, ready to go, it’s easy, you saw me do it. No problems there. Bam! You’re done simple syrup! It’s a bar essential.
In Flighty Announcements, Simple Syrup:
1.	Truly simple
2.	1 cup sugar to 2 cups hot water
3.	Stir until clear, then chill
4.	Use one to one with citrus juice

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