Anthony Caporale: Welcome to Art of the Drink, my name is Anthony Caporale and we are back at Daddy-O with the owner Phillip Casaceli, how are you?

Phillip Casaceli: I’m very well thank you.

Anthony Caporale: Thanks for having us in.

Phillip Casaceli: Oh, it’s my pleasure.

Anthony Caporale: It has been just great working here. Tell me a little bit about Daddy-O just start how you started this business.

Phillip Casaceli: I started out in this business 1991 bartending in college.

Anthony Caporale: Really.

Phillip Casaceli: I was throwing it behind the stick bartended in and show up and I was a doorman and it was crazy and he said “Do you know how to bartend?” I said “No” he said “Do you know how to crack a beer” and I said “Yeah, I can do that” and he said “Get behind the bar”.

Anthony Caporale: So Daddy-O you said you’ve had this place for.

Phillip Casaceli: We opened up in July 1999 and the idea was the “Offer New York Again” classic cocktails. We want to bring back the art of the cocktail, offered original cocktails out in the classic sense. Where we’ve pride ourselves of fresh juices made daily.

Anthony Caporale: I notice even before we were doing some setup here, you’re grape fruit juice is fresh, the orange juice is fresh, everything is fresh.

Phillip Casaceli: Everything is fresh squeeze daily.

Anthony Caporale: That’s fantastic man and I will tell you what it really should—

Phillip Casaceli: Write down on the watermelon juice as well.

Anthony Caporale: Watermelon juice.

Phillip Casaceli: Watermelon, pineapple, grape fruit, orange, lemon lime.

Anthony Caporale: So I’m excited about this drink because it’s got my favorite liqueur in for what I understand Makers Mark is one of your signature drinks.

Phillip Casaceli: Yes it is, yes it is.

Anthony Caporale: All right what are we going to make.

Phillip Casaceli: This is the Daddy-O root beer float, it’s a pretty simple drink we take mixing glass.

Anthony Caporale: Okay.

Phillip Casaceli: Were going to start with pretty good sized olives, spoon full – bar spoon of Makers Mark whipped cream.

Anthony Caporale: Okay so this is fresh whipped cream, right.

Phillip Casaceli: We actually did one of our holiday episodes, we did Cider we show you how to make fresh whipped cream.

Anthony Caporale: And you add Makers Mark to that mix.

Phillip Casaceli: Yes I do.

Anthony Caporale: Okay.

Phillip Casaceli: And then were going to take a half ounce of Coole Swan Cream Liqueur.

Anthony Caporale: Half ounce.

Phillip Casaceli: Okay, and were going to do two ounces of Maker’s Mark Bourbon., sorry, I’m a lefty. We’re going to fill the mixing glass with fresh ice. Give it a couple pats to secure it and shake it for 10 to 12 seconds vigorously.

Anthony Caporale: That is some vigorous shaking right there, that’s the way it’s done.

Phillip Casaceli: Well a nice and frosty glass, you really want to incorporate your spirits together when you're mixing fruit juices and things of that nature.

Anthony Caporale: Sure, you’re going to break up the whip cream too.

Phillip Casaceli: Right, so were going to cool that about 2/3 of the way with fresh ice.

Anthony Caporale: Okay.

Phillip Casaceli: We’re going to get our a beer of root beer from New Orleans.

Anthony Caporale: This is craft brewed high quality root beer.

Phillip Casaceli: And were going to fill that to the top of the level of the ice.

Anthony Caporale: Okay.

Phillip Casaceli: Now were going to strain the drink over the root beer which will give it a layering effect sides. Do it nice and slow.

Anthony Caporale: Oh, look at that, but all layers like a black and tan.

Phillip Casaceli: Yeah, you want to strain it very slowly so it gives that effect.

Anthony Caporale: Oh, that’s fantastic, look at that.

Phillip Casaceli: Then to emulate vanilla ice cream in your root beer float and I’m going to take a nice and a little dollop of the Maker’s Mark whip cream and stick it out of the top to give it a little vanilla and our garnish on this drink is a pretzel rod.

Anthony Caporale: Really, what’s the theory there?

Phillip Casaceli: All the saltiness, kind of it is a contrast with the sweetness of the root beer and the flavors of the drink itself.

Anthony Caporale: That’s brilliant.

Phillip Casaceli: Plus it’s a nice think about of drinking straw and final top on this is a Massenez Crème De Mure, which is a raspberry liqueur, black raspberry liqueur add a little contrast to the flavors of it and give it a little nice touch. And you want to do this around the perimeter of the drink basically.

Anthony Caporale: So you can see it.

Phillip Casaceli: To give it a little float down the side of the drink.

Anthony Caporale: Right.

Phillip Casaceli: And we just do a little dot on the top and there you have your Daddy-O root beer float.

Anthony Caporale: Oh, man I got to tell you I’m looking forward to this.

Phillip Casaceli: You take a nice little slurp and stir it around with the pretzel straw.

Anthony Caporale: That’s unbelievable.

Phillip Casaceli: It’s the adult version of the root beer float.

Anthony Caporale: Yeah, and tell you what it certainly is.

Phillip Casaceli: And the pretzel rod brings out the kid in us.

Anthony Caporale: Yeah, that’s the pretzel rod is brilliant.

Phillip Casaceli: You like that?

Anthony Caporale: That’s brilliant.

Phillip Casaceli: Thank you.

Anthony Caporale: All right I got to make one of these, right.

Phillip Casaceli: Please.

Anthony Caorale: Each week our Art of the Drink video podcast price package will consist of a Makers Mark apron a copy of my Art of the Drink Volume One Bar Essentials DVD and a limited edition version of that special touch. A makers mark cookbook not available in stores.

All right so two nice big dollops of your fresh homemade Maker’s Mark whipped cream. I love this, this is great and two ounces of Maker’s Mark.

Phillip Casaceli: Yeah.

Anthony Caporale: And then a half ounce of the Coole Swan. And I’m going to shake this all up with ice right?

Phillip Casaceli: That’s right, beautiful.

Anthony Caporale: All right.

Phillip Casaceli: You want a job you need a job?

Anthony Caporale: We’ll talk, a little fresh ice in there right?

Phillip Casaceli: Fresh ice, about three quarters all the way up.

Anthony Caporale: You tell me before you actually speck the amount of ice cube.

Phillip Casaceli: I do it pretty much trying.

Anthony Caporale: That’s unbelievable.

Phillip Casaceli: As much as possible so that there’s no waste and the whole drink is poured out for the customer.

Anthony Caporale: Well you know consistency is the whole thing.

Phillip Casaceli: Yeah, I agree.

Anthony Caporale: Especially if you like the drink, right?

Phillip Casaceli: Yeah, I do.

Anthony Caporale: You wanted it exactly the same way.

Phillip Casaceli: Because I want people to come here and experience the same drink if you make the drink, if I make the drink.

Anthony Caporale: Right.

Phillip Casaceli: If I have a new bartender they know it’s going to be the same every time.

Anthony Caporale: Yeah, that’s, I couldn’t agree more.

Phillip Casaceli: I’m a firm believer in the consistency.

Anthony Caporale: So how am I going about there?

Phillip Casaceli: Perfect, perfect.

Anthony Caporale: Okay, and then a nice slow straining on top, right, okay.

Phillip Casaceli: There you are, now do a little dollop of the whip cream which emulates the --

Anthony Caporale: Nice scoop frozen vanilla ice cream right in the middle there all right.

Phillip Casaceli: Yeah, exactly, yeah, perfect.

Anthony Caporale: All right.

Phillip Casaceli: It got achieving me it look like a scoop too.

Anthony Caporale: Hey man you got todo it.

Phillip Casaceli: That’s perfect, you’re good.

Anthony Caporale: Okay, and then over the top just a drizzle of the Crème De Mure and so say you want to try and get it.

Phillip Casaceli: We try and do it around the side of the glass, kind of give it a little nice little streak down the inside of the glass, it kinds make it look like the peanut butter and jelly combination you find in the supermarket. That’s beautiful, beautiful.

Anthony Caporale: Good?

Phillip Casaceli: Yeah, so it was streaking down the side of the glass.

Anthony Caporale: Yeah, man I love that and then my favorite part.

Phillip Casaceli: My favorite part.

Anthony Caporale: A pretzel and a straw right?

Phillip Casaceli: Yeah, a nice big drink straw.

Anthony Caporale: Oh Big drink straw, here we go.

Phillip Casaceli: You don’t want to miss a lot of the flavor.

Anthony Caporale: No, man look at this, look at that. Daddy-O Makers Mark root beer float. Phil thank you so much man.

Phillip Casaceli: Anthony it’s my pleasure and thanks for stopping by.

Anthony Caporale: Let’s go knock this out man.

Phillip Casaceli: Let’s do it, cheers.

Anthony Caporale: Salud.

Phillip Casaceli: Salud, it’s delicious.

Anthony Caporale: Say your last name again?

Phillip Casaceli: Casaceli.

Anthony Caporale: Casaceli.

Phillip Casaceli: Yeah.

Anthony Caporale: [Foreign Language]

Phillip Casaceli: [Foreign Language]

Anthony Caporale: Right, Caporale and Casaceli.

Male: Okay and five, four and we’ll fall with the same number and fire.

Phillip Casaceli: We’ll take a shot.

Anthony Caporale: I want you to right here, yeah, it’s going to be a bit uncomfortable but it looks good on camera, all right and there we go, that’s it.

Phillip Casaceli: So we don’t get two west of Billy.