Divya Gugnani: Hi, I’m Divya Gugnani.

Caroline Alexa McBride: I’m Caroline Alexa McBride.

Divya Gugnani: Normally Caroline, when I think it Daniel, I think a fine French dining but today we are drinking in set.

Caroline Alexa McBride: That sounds good I heard that the bottle here even uses the syringe to make this cocktails directors special.

Divya Gugnani: That sounds a little scary, but let’s go behind the burner and meet them mixologist. We here at Daniel with Xavier Herit Chef mixologist, what do you mixing it for us?

Xavier Herit: Well today we are going to speak about stratification.

Divya Gugnani: Sounds technical.

Xavier Herit: Absolutely. This new technique has been used mostly by Chef’s. Now we start to use it in behind the bar -- is brand new.

Divya Gugnani: Behind the burners gone behind the bar.

Xavier Herit: Absolutely.

Divya Gugnani: With some chemistry involves.

Xavier Herit: And this is why I am very happy to show you all my secrets and all my techniques.

Divya Gugnani: Let’s do it.

Xavier Herit: We are using digestive water, can water, which has a PH neutral, so it has 60 grams of even water. We have the great tour ready here.

Divya Gugnani: What is that?

Xavier Herit: This is a magnetic agitator that we had to mix all the ingredients.

Divya Gugnani: Okay, I have never heard the magnetic agitator but I’m learning something new today.

Xavier Herit: So the next tips is a, the white strawberry. The white strawberry is a raspberry puree. Don’t leave anything.

Divya Gugnani: Its up for the tiny bite within I’m going to test. That you can leave.

Xavier Herit: This for you.

Divya Gugnani: It’s delicious

Xavier Herit: And the wine is strawberry, you want see red, the beautiful red, so this is where I just -- two drops of red corians.

Divya Gugnani: So I ready to use the -- I will sitting here patiently waiting.

Xavier Herit: This is your turn are you ready?

Divya Gugnani: I’m ready. I’m fussing around for that agitator, all I think when I got it all there -- I think I got it. Okay see it, I see it. Okay and now its there.

Xavier Herit: They want it.

Divya Gugnani: Blended up

Xavier Herit: Here is the syringe.

Divya Gugnani: Oh my god. Suck up all the liquid.

Xavier Herit: Absolutely. Just make some drop inside agitator.

Divya Gugnani: And you have a stainer there. Okay, why is it in the calcium bath is that because it helps them solidify.

Xavier Herit: Yes,

Divya Gugnani: Okay.

Xavier Herit: The -- skin around it and the liquid inside. We are making margarita made refreshers. We need two fresh strawberries, half ounce of limejuice. My -- take it out is Herradura tequila, so Caroline I heard you --

Xavier Herit: She is the fitness one.

Caroline Alexa McBride: I miss the Jim. Like this --

Xavier Herit: That’s in the --

Caroline Alexa McBride: All right I think you should take of it. There you go.

Xavier Herit: So this seems how we served to the customer, let’s see

Divya Gugnani: But Xavier what about, when I wanted to make something home I know all your fancy gadgets what can I do?

Xavier Herit: I’m going to share with you one of the most gip secrets in the restaurant Daniel.

Divya Gugnani: Oh wow!

Xavier Herit: About the very successful hotel. It’s got the white cosmopolitan, white cosmopolitan I use a white cranberry juice. Smoother, less acidic, way presence the base is vodka which is the same base but we twist on the variant ingredient which is a triple-set, we have a lot of nuts of litchi, exotic fruits, grape fruits, absolutely made in French definitively, why this so successful is because we have this presentation.

Divya Gugnani: Well there is flavor in here, what kind of flavor is that?

Xavier Herit: I think one of the most six years probably we can have in the market the all kid program.

Divya Gugnani: Xavier I know that the glass is frozen.

Xavier Herit: It is so we freeze a margarita litchi’s and also

Divya Gugnani: So you get the chill when you’re drinking it.

Xavier Herit: Absolutely. So, well shaken and the glass over chilled is a one important tips to add a good cocktail. When it comes to the table the glass comes in front of the customers we keep the flavor up and this will at your table beside which is brought up to our show to just.

Divya Gugnani: Now you can see the flavor --

Xavier Herit: You kept that inside and the flavor --

Divya Gugnani: So this is my favorite part we get to drink. I’m going to try your famous strawberry margarita.

Caroline Alexa McBride: And I’m having the white cosmopolitan.

Divya Gugnani: Santay guys.

Xavier Herit: Santay.

Caroline Alexa McBride: Santay, santay.

Divya Gugnani: Really delicious and it’s got that hunch from the lime.

Caroline Alexa McBride: I love mine it tastes like litchi. And cranberry and its all mixed together to use with this floral taste and I’m love it. It’s wonderful.

Divya Gugnani: And so whatever is having here.

Xavier Herit: So here we have - I mean we have the raw strawberry matching perfectly with the cocktail.

Divya Gugnani: Even though it’s funny It’s reminding me of having like tequila putting expected strawberry it taste so much better. We learn that a syringe at happy hour can actually be a good thing if you want an unforgettable cocktail. And behind the burner members can take advantage for our special promotion to enjoy the spirit used at Daniel from Park Avenue Liquor Shop. Stay tune to the behind the burner while we gave you the tips, tricks and techniques that are light in the culinary world on fire.