Post Time: 2025-02-18
Error: No content files found.Grab your strainers and swizzle sticks - web page cocktail class is back in session! Professional bartender Karl Franz Williams, founder of 67 Orange Street, Anchor Spa, and Uncle Waithley’s Vincy Brew, shows us how to make over 20 of his favorite whiskey cocktails - step by step. Watch as he stirs, strains, shakes, and garnishes his way down the list, offering up both classics and lesser known entries for expanding your whiskey cocktail horizons. Director and Coordinating Producer: Tommy Werner Director of Photography: Kevin Dynia Editor: Boris Khaykin Host and Expert: Karl Franz Williams Sr. Culinary Director: Kelly Janke Coordinating Producer: Tyre Nobles Culinary Producer: Mallary Santucci Culinary Associate Producer: Katrina Zito Line Producer: Jen McGinity Associate Producer: Sam Ghee Production Manager: Janine Dispensa Production Coordinator: Elizabeth Hymes Camera Operators: Erron Francis, Miguel Zamora Audio: Rachel Suffian Production Assistant: Nikki Ligos Research Director: Ryan Harrington Copy and Recipe Editor: Vivian Jao Post Production Supervisor: Andrea Farr Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araujo Assistant Editor: Justin Symonds -- 0:00 Introduction 0:30 About Bourbon 0:48 Old Fashioned 2:11 Mint Julep 3:30 Whiskey Sour 4:46 New York Sour 5:22 Stone Sour 6:04 Paper Plane 6:49 Gold Rush 7:33 Brown Derby 8:24 Boulevardier 9:10 New York Flip 10:15 About Rye 10:36 Manhattan 11:29 Brooklyn 12:27 Sazerac 13:50 Improved Whiskey Cocktail 14:33 Monte Carlo 15:05 Vieux Carré 16:33 Algonquin 17:15 About Scotch 17:50 Penecillin 18:58 Blood and Sand 19:41 Rob Roy 21:04 Rusty Nail 21:42 About Irish Whiskey 22:17 Irish Coffee 23:33 Tipperary 24:40 Conclusion Still haven’t subscribed to Epicurious on YouTube? ►► ABOUT EPICURIOUS Browse thousands mouse click the up coming post of recipes and videos from Bon Appétit, check out the post right here Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.