Howdini

The "cobblestone" shape of crushed ice gives this delicious, fruity drink its name. Mixologist Charlotte Voisey shows us how to crack the ice and mix this refreshing cocktail!

The swizzle is a classification of a cocktail. "Rum swizzles" have been around since the late 18th century and originated, like many rum drinks, in the Caribbean. Instead of shaken or stirred, the drink is, well, "swizzled" with a special stick made from the Quararibea Turbinata tree. Mixologist Charlotte Voisey shows you how to swizzle up her fabulous version of this classic drink.

The swizzle is a classification of a cocktail. "Rum swizzles" have been around since the late 18th century and originated, like many rum drinks, in the Caribbean. Instead of shaken or stirred, the drink is, well, "swizzled" with a special stick made from the Quararibea Turbinata tree. Mixologist Charlotte Voisey shows you how to swizzle up her fabulous version of this classic drink.

Mixologist Charlotte Voisey shows you how to make her twist on the classic Blood and Sand cocktail. The addition of blood orange liqueur, Lillet Rouge and single malt scotch make this twist on the classic a real treat.

The Old Cuban is closely related to the Mojito, but with far more elegance. Watch as cocktail expert Robert Hess shows us how to make this sophisticated cocktail, topped with Champagne!

Certain cocktails should be stirred, while others benefit from a good shake. Here, cocktail expert Robert Hess shows us how to make a classic Manhattan cocktail and explains why it should be stirred rather than shaken.

The Rye Invention Cocktail is rooted in the classic style of cocktail making. Chef and mixologist Kathy Casey shows us how to make this great showcase of a spicy rye whiskey.

Making simple syrup is, well, simple. Mixologist Jamie Boudreau likes to use rich simple syrup behind the bar because it provides a cocktail with sweetness, mouth feel and texture without diluting the cocktail.

What is the most important ingredient in any cocktail? Hints: it used to be a liquid, it can be made into any shape, and it's very cold! Mixologist Jamie Boudreau shows us which types of ice to use with different cocktails.

Chef and mixologist Kathy Casey shows us that making seasonal fruit purees is a simple and easy way to bring color and amazing flavor to your cocktails and food dishes.

In 1954, Ramon Perez first introduced the Pina Colada to customers in San Juan, Puerto Rico. It is said that he spent three months capturing "the sunny, tropical flavor of Puerto Rico in a glass." Here, cocktail expert Robert Hess shows us how to do the same.

Many steak lovers believe there’s nothing better than a porterhouse, because it’s two steaks in one — sirloin and filet mignon together. To grill a porterhouse steak on a charcoal grill, here’s Elias Iglesias, executive chef of Morton’s, The Steakhouse in New York.

Mixologist Jamie Boudreau demonstrates how to cut a fancy bar lime. With this simple technique you can step it up a notch behind the bar!

Perfect for a brunch, this delightfully refreshing Breakfast Collins combines gold rum and boysenberry jam. Here, mixologist Jamie Boudreau shows us how to make this delicious cocktail using a double strainer technique.

Want to know what types of organic produce are worth the money? Green living expert Terri Bennett shows you how to identify produce that contains the least amount of pesticides - the "Clean 15."