Master Your Glass‪!‬ Livio Lauro

Master Mixologist, Livio Lauro, prepares the Garibaldi cocktail and shares tips on how to make it fluffy and tasty. Follow us and share as we turn up the bar with this episode of Great Cocktails.  



* Like and Follow for exclusive recipes designed by Livio Lauro @ http://masteryourglass.com



Checkout the video portion of this show by visiting https://youtube.com/c/masteryourglass



Garibaldi: 

- 1 1/2 OZ (45ML) Campari 

- 4 1/2 OZ (130ML) Fresh orange juice  

- Pour ingredients in chilled highball glass over ice and gently stir  

- Garnish: Half orange slice

On this episode of Master Your Glass, we cover the Kir and the Kir Royale The Kir originated in Burgundy, France. It is named after the priest Canon Félix Kir, who was a French hero during World War 2, and the Mayor of the Burgundian town Dijon from 1945 to 1968. 

History tells us that he created the drink by mixing the local white wine made from the Aligoté grape a neutral, bone dry, acidic, wine with the local blackcurrant liqueur Crème de Cassis.Crème de Cassis is a deeply colored, viscous, sweet liqueur, which is made by macerating crushed blackcurrants in eau-de-vie.   Kir Royale, differs from Kir in that it is made using Champagne, rather than the Aligoté white wine. 

Hence it is more expensive to make and typically reserved for celebrations and special occasions. 

#falldrinks #holidaydrinks #mixology  

KIR:

• Chill a white wine glass  

• ¾ oz (45ml) of Lejay Crème de Cassis  

• 4 oz (120ml) of very gold Aligote white wine (or other dry white wine) 

• Stir and enjoy!  

• No garnish – Optional Raspberry  



KIR ROYALE: 

• Chill a champagne flute 

• ¾ oz (45ml) of Lejay Crème de Cassis  

• 4 oz (120ml) of very cold Champagne  

• No garnish – Optional Blackberry  

Throughout the years, the Kir has turned into a family of cocktails the several variations. Most notably is the Kir Cardinal made with red wine instead of white or the Kir imperial which is made with Raspberry Liqueur and Champagne.   

Special thanks to:  

Ryan McGinnis  

Chris Depersio 

Scott James  

Produced and Directed: Michael Gaskell 

Associate Producer: Devin Kolovich 

Filmed at MG Studio (Las Vegas) mgstudio.com

This episode of Master Your Glass was filmed right after a USBG (United States Bartenders’ Guild) educational seminar on 10/3 2019 where both the legendary Jose F. Ancona and I spoke to a large group of Bartenders.  Jose recently retired but worked behind the bar for over 50 years. He is a past National President of the USBG as well as past Vice President of the International Bartenders Association (IBA) for North America. 

In 1971 he created the USBG cocktail, a recipe I discovered in an old cocktail competition program book.   It’s a great cocktail and came during a time when the cocktail in America had reached one of its lowest points in terms of quality of cocktails being made.   

USBG 

- 1.5 oz. (45ml) Blanco Tequila   

- 1 oz (30ml) Benedectine D.O.M.   

- 1 oz (30ml) Fresh lime juice  

- .25 oz (15ml) Grenadine syrup  

- .25 oz (15ml) Simple Syrup   

- Shake all the above ingredients over ice and strain into a chilled cocktail glass.  

- No garnish specified by the creator Jose F. Ancona  



#bartender #barman #USBG #mixology #cocktails #lasvegas #iba #barschool #bartending #craftcocktails #imbibe #barproducts #tispybartender #slickbartender #bartendbetternow #bestbartenderintheworld #bartenders #Spirits #Cocktails #tequila #imbibegram #craftcocktail #casanoble #neverstoplearning #usbgatx #nationaltequiladay #usbgindy #Food #Culture #TheGivingKitchen #vegas #mixologist #balance #oldschool