Easter Ascension Cocktail Recipe

[Music Playing]

Anthony: Welcome to the Art of the Drink video podcast. My name is Anthony Caporale, and we are in our last month of Art of the Drink first year of podcasting, so I brought back Melissa.

As the drink art girl because I am beginning delouse with requests to bring you back, so thank you so much.

Melissa: You are welcome, I am glad to be here.

Anthony: For helping us wrap up our first full year!

Melissa: And this is exciting that I am going to be here.

Anthony: I know! All right, so this week, we have Easter coming up and since I have already done, let us see, two drinks with chocolate in them, two drinks that have eggs in them, and one drink that actually has the word rabbit in the name of the drink. I had to make something up for scratch.

Melissa: What you got?

Anthony: So, I am doing a drink that—I am going ahead and call the Ascension because I am bartender, and bartenders are allowed to give tacky names to their drinks.

Melissa: I love that name, Ascension.

Anthony: Now, this is our Easter drink to help you deal with the all the rug rats running around with chocolate buzzes.

Melissa: Oh yes! And all this same that you meet and you are going to receive once a year.

Anthony: Exactly!

[Music Playing]
Anthony: So, we are going to start a nice tall Collins glass. This is a nice refreshing tall drink that we are going to put a big scoop of ice in the drink to start. All right, and I am going to start this drink off with one ounce of scotch, and go ahead and use a good scotch, and then one ounce of Drambuie. And for those of you are not familiar with Drambuie, it is also a Scotch whisky base liqueur but it is flavored with herbs and honey proprietary very secret, and that is the base of our drink.

Now, I am going to take an orange but not just any old orange. This is a blood orange, and I am going to—I rolled it first, and that actually helps break up inside, so when I juice I, I get more juice in there. And I am going to cut it in half and then I am going to juice this into the drink like you have seen me do, look at the juice on that, is not great?

Melissa: Blood orange, people will kill for this drink.

Anthony: Now, these blood oranges do not actually have as much juice a lot them as the regular orange. They are very thick-skinned but they are extremely flavorful, and you can see they give bright red juice, so you got one, and let us take another one.

And you have seen me use this juicing technique be for I squeeze both halves of the fruit towards each other, and then just roll it to make sure that I am extracting all of the juice, okay?

And now, I am going to take a wedge of fresh lemon, kind of brighten things up a little bit. I am going to squeeze that right in there, all right? And I am going top it off with soda water just to give it a little sparkle.

Now, I take this whole thing, I am going to load this into my tin, and back into my glass.

Melissa: That is so pretty looking too.
Anthony: Wait! And now, I am going to garnish with of course, my straw and look at this, blood orange wheel.

Melissa: That is pretty.

Anthony: And that is our Easter Ascension, you want to give on a try?

Melissa: Yes, I do.

Anthony: All right!

Melissa: Let us do this.

Anthony: Each week, our Art of the Drink video podcast prize package will consist of a maker’s mark apron. A copy of my Art of the Drink volume one bar essentials DVD and a limited edition version of that special touch, a maker’s mark cookbook, not available in stores.

Melissa: Get our glass.

Anthony: All right.

Melissa: Lots of ice.

Anthony: Very nice.

Melissa: Okay, great.

Anthony: Good.

Melissa: Okay, first thing, we have our scotch, and how much are we doing on this?

Anthony: One ounce which is a two count with these [Muffled].

Melissa: One, two.

Anthony: Perfect.
Melissa: Okay.

Anthony: And the Drambuie which we do not put the—the Dranbuie is an odd sized spell neck of the bottle, so a regular course does not fit in there, so you have to really just free port nice and jelly.

Melissa: Okay.

Anthony: So, if you ever have to do a