https://youtu.be/Urh3nns0jU0Matt’s got his tall, inexperienced friend Chase behind the bar to make a classic favorite: The Aviation. It’s got gin, lemon juice, and maraschino liqueur and is made in just a few shakes. A tasty cocktail to continue our Cocktail Summer Extravaganza!Our apologizes, the Guest credited in this episode is James Pence who was in our Bar PM episode a few weeks ago. Matt’s ACTUAL guest is Chase Mosley. Sorry for any confusion. Copy/paste is a convenient, but sometimes problematic tool.
Guest host Joey is behind the bar with a special Pride cocktail, the LGBT. It’s simple and delicious and perfect for the Cocktail Moment Summer.
Jake and Michael are making bagels this week and they are EVERYTHING. Seriously, they’re making everything bagels and they are delicious and easy to make.
Check out Michael’s monthly movie meet up in St Louis: Shut Up During The Movie.
Matt teaches Jesse how to properly make Tequila Sunrise Jello shots.
Frequent cameraman and Californian Joey joins Matt behind the bar to make Streetcars, or so he thinks. They’re actually making Sidecars but ultimately make both for this double cocktail, double host episode.
It’s the morning after Matt and Jake’s sleepover crossover party event and Jake definitely needs a little ‘hair of the dog’. Matt makes a French 75, a tart and boozier take on the classic mimosa. To make one you’ll need champagne, lemon juice, simple syrup, and gin.
Part 2 of the Jake Bakes / Cocktail Moment crossover event finds Matt behind the bar making a Whiskey Snowball punch for Jake and the gang. This recipe uses Southern Comfort, orange juice, pineapple juice, and lemon-lime soda and it’s a delicious sweet treat for any party.
Jason and Matt recreate the Rum Runners they enjoyed during their Carribean cruise.
Matt has special guest Jake from “Jake Bakes” behind the bar to make a dangerously delicious cocktail: The Pink Lady.
Jake shows Hayden how to make a St. Louis original in his own kitchen. This gooey butter cake is so delicious and so simple to make. So let’s get in the kitchen, and let’s get started.