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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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 <media:description type="plain">Don&#039;t be fooled, pouring correctly is a huge part of making good drinks.</media:description>
 <media:keywords>cocktail,pour,jigger,shot,alcohol,best,tip,advice,trick,bar,bartend</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[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://food.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://food.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://food.onnetworks.com</guid>
 <category domain="http://food.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: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.



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 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>Aviation</title>
 <link>http://food.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://food.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>
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 <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://food.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://food.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>
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 <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://food.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://food.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://food.onnetworks.com</guid>
 <category domain="http://food.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_citrussugar_1280x720.mp4?feed=video&amp;key=24&amp;target=site" onntype="hd" />
</media:group>
 <media:player height="271" width="425" url="http://food.onnetworks.com/modules/onn_modules/onn_video_node/ONPlayerEmbed.swf?configFileName=http://food.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://food.onnetworks.com/embed_player/videos/cocktails-on-the-fly/citrus-sugar-alberta-essential?target=site" scale="aspect" allowscriptaccess="always" quality="high" bgcolor="#ffffff" name="ONPlayer" style="" src="http://food.onnetworks.com/modules/onn_modules/onn_video_node/ONPlayerEmbed.swf?rid=1507868248&product_id=cocktailsonthefly_citrussugar&target=site" 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" />
 <media:thumbnail width="425" height="239" url="http://images.onnetworks.com/images/cocktailsonthefly_citrussugar_425x239.jpg" />
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 <media:thumbnail width="178" height="100" url="http://images.onnetworks.com/images/cocktailsonthefly_citrussugar_178x100.jpg" />
 <media:description type="plain">This spectacular rim sweetener is sure to add pizazz to your drinks.</media:description>
 <media:keywords>rim,sugar,cocktail,recipe,best,how,martini,appletini,mojito,drink,bartend</media:keywords>
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 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
 <enclosure url="http://podcast.onnetworks.com/videos/cocktailsonthefly_citrussugar_480x270.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://food.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://food.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://food.onnetworks.com</guid>
 <category domain="http://food.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" 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" onntype="hd" />
</media:group>
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 <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" />
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 <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.</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>
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 <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://food.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://food.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>
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 <media:title>White Russian</media:title>
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 <media:thumbnail width="425" height="239" url="http://images.onnetworks.com/images/cocktailsonthefly_russian_425x239.jpg" />
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 <media:description type="plain">The notorious vodka drink seen in the Coen brothers&#039; film &#039;The Big Lebowski&#039;</media:description>
 <media:keywords>white,russian,vodka,cocktails,bartend,best,recipe,mix</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 “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://food.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://food.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://food.onnetworks.com</guid>
 <category domain="http://food.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" />
 <media:thumbnail width="56" height="56" url="http://images.onnetworks.com/images/cocktailsonthefly_cream_56x56.jpg" />
 <media:thumbnail width="178" height="100" url="http://images.onnetworks.com/images/cocktailsonthefly_cream_178x100.jpg" />
 <media:description type="plain">Many cocktails require special additions such as this thick and tasty cream.</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_480x270.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://food.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://food.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://food.onnetworks.com</guid>
 <category domain="http://food.onnetworks.com/videos/cocktails-on-the-fly">Cocktails on the Fly</category>
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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. </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_480x270.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://food.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://food.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://food.onnetworks.com</guid>
 <category domain="http://food.onnetworks.com/videos/cocktails-on-the-fly">Cocktails on the Fly</category>
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 <media:title>Bloody Mary - Mix</media:title>
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 <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_480x270.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://food.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://food.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://food.onnetworks.com</guid>
 <category domain="http://food.onnetworks.com/videos/cocktails-on-the-fly">Cocktails on the Fly</category>
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 <media:title>Bloody Mary - Infused Vodka</media:title>
 <media:thumbnail width="640" height="360" url="http://images.onnetworks.com/images/cocktailsonthefly_bmvodka_640x360.jpg" />
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 <media:description type="plain">The second episode of four in a series on making the perfect Bloody Mary.</media:description>
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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 “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.


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</item>
 <item> <title>Bloody Mary - Rim Salt</title>
 <link>http://food.onnetworks.com/videos/cocktails-on-the-fly/bloody-mary-salt</link>
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 <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!


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 <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://food.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://food.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>
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 <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

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 <itunes:author>ON Networks</itunes:author>
</item>
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 <pubDate>Mon, 08 Oct 2007 16:32:00 -0500</pubDate>
 <dc:creator>ON Networks</dc:creator>
 <guid isPermaLink="false">3502 at http://food.onnetworks.com</guid>
 <category domain="http://food.onnetworks.com/videos/cocktails-on-the-fly">Cocktails on the Fly</category>
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 <media:title>Ginger Sugar (Alberta Essential)</media:title>
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 <media:description type="plain">Alberta will not work without her Ginger Sugar.  It&#039;s THAT important.</media:description>
 <media:keywords>cocktail,rim,sugar,mojito,margarita,martini,recipe,bartending,tip,advice</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 “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, beca