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Tags:The Jane Cocktail Recipe,Behind the Burner,Jane Cocktail Recipe,Mixologist Pete Harrison,The Jane Cocktail,The Jane cocktail drink
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Divya Gugnani: Hi, I'm Divya Gugnani. When I can't get a table at the small quick restaurant Charles in the West Village, New York I like to sit back and enjoy cocktail at the bar. So let's go behind the burner and meet them at mixologist.
So I'm here at with mixologist Pete Harrison. Pete grapefruit and mint what we are making?
Pete Harrison: We are making the Jane today. Basically Charles first in for most this is a great neighborhood spot in the West Village in New York City. So we kind of incorporated all these streets names in our drink. So we get started. Basically we start with our booze of shaker. Do you want to grab glass over there?
Divya Gugnani: I got mine.
Pete Harrison: I've precut up a couple grapefruit segments. You kind of want to be the size because they are easier to muddling. You don’t need the whole lot just to get a little bit of pop on to it. So we top one there.
Divya Gugnani: I see one a little bit of that fibrous.
Pete Harrison: Exactly, it really kind of also so you—
Divya Gugnani: Fruit flavor.
Pete Harrison: Nice little flavors on the top it and then we grab a couple of mint leaves here, here and here. And then the next thing we want to do is we want to muddler. We don’t have too crazy is not like making Mojito and we really want all the juices out. This is basically just to kind of get the pulp so a couple like hit.
Divya Gugnani: So when you muddling what are you really doing you just breaking up the fruit and you're—?
Pete Harrison: Just breaking up the fruit kind of releasing some of the mint oils. Again, this drink is kind of about all the pulpiness, so I really want to get that pulp out just a couple of get hit.
Divya Gugnani: That’s a good tip.
Pete Harrison: Yeah.
Divya Gugnani: You can really release the oils in then when you muddle it up.
Pete Harrison: Yeah, and this is a really good technique too is when you muddling it not just kind of pounding and its kind of twirling it around just a little bit you’ve kind of catch the mint, kind of catch the grapefruit. That really releases the oil that’s there. And then after that we fill it up with ice.
Now, certainly its trick it's you get a really, really clear ice cubes we don’t really usually do it at the bar because it's kind of busy but if you want to boil the water before hand and then melted down just always a clear ice cubes. It's a nice little settle touch if you're having a party or something in the house. This is a vodka based drinks so basically today I'm going to be doing a snow cream, which is a five times distilled organic vodka from Kazakhstan.
Divya Gugnani: Sounds exotic.
Pete Harrison: It is very exotic the bottle is also very exotic.
Divya Gugnani: Really and it’s very pretty, makes me feel like a queen.
Pete Harrison: It’s a great Halloween costume too for the future. But it’s actually the spring waters from Himalaya Hill so it was actually really nice, really, really fresh. It’s not a muss it’s a little bit harder to fine it so kind of boutique really kind of any vodka you get it don’t have to be organic or anything like that Polish or potato anything like that. But basically we do an ounce and a half which if you pouring in a speed ports about six second it’s kind of an easy way to do it.
Divya Gugnani: Six seconds that’s a good tip, six seconds and enough booze for your drinks.
Pete Harrison: Yeah, exactly that will never change it always be at six seconds so you look kind of do all kinds of great turners and swirls and stuff like that but its basically at six seconds. Then I usually add just a little bit touch of extra fresh squeezed grapefruit juice. This helps kind of all set a little bit of pulpiness with the actually fruit to give it a little bit more syrupy taste. Just a little dash which is basic like a half ounce put just a little touch.
Divya Gugnani: And it’ll change up the color too.
Pete Harrison: Absolutely. And then the next part pretty much every cocktail you're going to make at some point and other is going to have fresh squeeze lemon juice and simple syrup, put sugar and water.
Divya Gugnani: So I got a little lemon juice, I just got to put a splash in there.
Pete Harrison: Exactly, just toast it in there. Actually the whole thing you can isn’t hard to do.
Divya Gugnani: There you go half for you, half for me.
Pete Harrison: This really kind of cuts some the sweetness that you're going to get with the simple syrup.
Divya Gugnani: And the simple syrup is here, simple syrup is just sugar and water boil to get there half and half.
Pete Harrison: Basically it’s going to be half and half no matter what you do or usually do. Thank you and now we’re going to shake, so the good technique you definitely want to put up the shaker on and turn it around. This way anything kind of sneaks out it’s going to sneak back on and not on your guest or anyone like that.
Divya Gugnani: That’s good.
Pete Harrison: But I like to do it up top like this just like the way the old school that one they shake. Now, we usually do kind of 20 shakes and you always want to get that kind of optimum temperature and this kind of helps everything mix the ice are melted a little bit so—
Divya Gugnani: And its gets to chill a little bit so 20 shakes is perfect, good tip.
Pete Harrison: Now, we kind of preset our martini glass. I keep this in the refrigerator to kind of cool them down start up well and then its kind of nice too it’s a nice touch kind of fill with ice so the ice water cool down even further. So now we’re ready to dump that now.
Divya Gugnani: The glass is chill.
Pete Harrison: Glass is pre-chilled and then now you can see this kind of a little bit of—I don’t know if you call it—
Divya Gugnani: Frost.
Pete Harrison: A little bit of frost on there. And then we—
Divya Gugnani: Pick this up.
Pete Harrison: I'm going to put here-oh, yeah, sometimes it sticks but.
Divya Gugnani: I can’t get that out I can, I can, I can.
Pete Harrison: Let say—there it goes.
Divya Gugnani: There, I got it, I got it.
Pete Harrison: That’s actually. And yeah, it’s a great fix sometimes at fix is a good move with it.
Divya Gugnani: You just got to bang them aside to make it happen. So am I straining?
Pete Harrison: You're straining, just dump it all in there.
Divya Gugnani: I'm going to show you now into my glass and look at the color, it’s like pretty grapefruit.
Pete Harrison: So as you can see some of pulp too just a little bit.
Divya Gugnani: Yeah, just a tiny bit, which it’ll be nice on your pallet, so there I go.
Pete Harrison: I'm going to cheat this is kind of a speed bartender trick but if you really want to kind of get out quick and kind of skip the train.
Divya Gugnani: Oh, that’s good. I've never seen that before.
Pete Harrison: Will show to it. That is—
Divya Gugnani: You don’t have a strainer that’s a great technique.
Pete Harrison: Okay, so now the final touch here I like to kind of add a little bit of a Sprite there. It's not necessarily and totally important but it just add a little of color to it, really more of the flavor.
Divya Gugnani: Gets a little sweetness.
Pete Harrison: Just a little sweetness to it.
Divya Gugnani: And as little bubble, we like bubble and sweetness.
Pete Harrison: And then the final touch is the ultimate, basically you take a mint leaf in your hand and smack a little bit. Now, it seems like what it is doing that for but it really kind of actually does release on the oils and then you just kind of slide it in just like that.
Divya Gugnani: Where is mine?
Pete Harrison: Let me grab another one for you so you can see—
Divya Gugnani: I want to smack mine I'm not —
Pete Harrison: This is a nice flavor.
Divya Gugnani: I'm not getting away without doing my smacking. Smack!
Pete Harrison: There it is nice smack and that oils it out.
Divya Gugnani: And then that’s pretty, we got the essential oils and it’ll infuse a little bit of my cocktail.
Pete Harrison: And that is the drink.
Divya Gugnani: Yeah, let's drink it and see what its like.
Pete Harrison: Cheers.
Divya Gugnani: Cheers. This is amazing.
Pete Harrison: The first thing you're going to get is definitely the grapefruit, right?
Divya Gugnani: The first taste on your pallet is the citrus. So it’s a combination of the lemon and the grapefruit on your pallet but it’s so refreshing. I don’t know why I feel like I'm drinking like spring water.
Pete Harrison: Right, I think—
Divya Gugnani: I think it’s kind of like having spring water.
Pete Harrison: I think that’s the that kind of done a vodka there but—
Divya Gugnani: It is I think it’s because of some vodka.
Pete Harrison: It definitely again with that being shelled it's not over powering its very strong drink there's no kidding about it but its—
Divya Gugnani: But it doesn’t taste strong, it taste great. Well cheers. Thank you so much for having us.
Pete Harrison: And there's a little bit over mint at the end and then there you go so cheers.
Divya Gugnani: Thanks. Stay tune to Behind the Burner where we give you the tips, tricks and techniques that are lighting the culinary world on fire.