Classy Glasses for a Home Bar
Mixologist and restaurateur Joe Campanale walks through the function and aesthetics of various bar glasses. From the highball to the shot glass, Joe explains which glass to use for which cocktail.
food sectionfood sectionPresented by Joe Campanale
Let beverage director and serial restaurateur Joe Campanale take you behind the bar for his crash course in cocktails, wine and beverages. He decants practical tips and know-how with a twist of obscure trivia -- all with conversational ease, as he demonstrates everything from the essential bar tools to how to make a perfect martini.
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Mixologist and restaurateur Joe Campanale walks through the function and aesthetics of various bar glasses. From the highball to the shot glass, Joe explains which glass to use for which cocktail.
Mixologist and restaurateur Joe Campanale shares three secrets for creating your own signature cocktail. Using these principals, you can be confident in your cocktail creativity and shake up something special for your friends.
Resident sommelier Joe Campanale shows the proper way to open a bottle of wine without breaking the cork. “Wine is a living product. Treat it gently.” With this mantra and Joe’s technique, bottle opening has never been easier.
Use a wine decanter to enrich your overall wine drinking experience. Certified sommelier Joey Campanale explains the benefits of decanting wine and shares special tips for each step.
Keep the celebration going with a bit of bubbly. New York restaurateur and certified sommelier Joe Campanale shows the professional way to open a bottle of sparkling wine or champagne. Using this technique will help you keep the pressure under control and minimize messes.
Learn the easiest way to store wine in your home with these tips from certified sommelier and New York restaurateur Joe Campanale. From professional wine refrigerators to closet cellars, Joe explains the best (and worst) places to keep your wine.
Mixologist Joe Campanale creates the classic Peruvian pisco sour, a whiskey sour off-shoot with a distinct South American flavor. Joe then shakes up his restaurant’s variation, the Nardini sour, which uses grappa.
Sommelier Joe Campanale looks at wine bottle labeling and shares some of his tips on understanding its three distinct styles. More information is not necessarily good information, but Joe shows you how to discern between quality details and flashy marketing.
Joe Campanale shakes up the “quintessential New York drink,” explaining how the spirits complement each other in the classic whiskey-based cocktail, and then demonstrates a variation he calls the Palermo.
Personalize your cocktails by rimming glasses with salt, sugar, cinnamon, citrus, or chocolate. Mixologist and restaurateur Joe Campanale provides the inspiration and technique for your next tasty drink.
Mixologist and restaurateur Joe Campanale demonstrates how to prepare refreshing pre-dinner cocktails “to inspire thirst and hunger.” Among his favorites are Lillet on the rocks with an orange twist, the Aperol Spritz, Cynar and soda with a splash of lemon juice, and the classic Campari Shakerato.
Mixologist and restaurateur Joe Campanale demonstrates how to prepare and serve some of his favorite after-dinner drinks to help aid digestion. There is a wide variety of digestifs, including many with strong alcohol content and bitter flavors. Joe highlights grappa, Amaro, Nocino, and Sambuca.
Mixologist and restaurateur Joe Campanale shows how to macerate lemon and vodka to make the Italian liqueur limoncello. Enjoy this crisp citrus after-dinner drink from the Amalfi Coast, at home, or give it to friends and family as an edible gift.
This sweet bar staple isn’t just for Shirley Temples. Grenadine, from the Spanish word for pomegranate, is easy to make at home. Mixologist and restaurateur Joe Campanale demonstrates how to add personalized pizzazz to your cocktails with homemade grenadine.
Make the quintessential Cuban cocktail with the help of mixologist and restaurateur Joe Campanale. Learn how to mix the classic summer drink along with another refreshing version, “The Farmer’s Friend.”
Joe Campanale and Jordan Salcito both agree that there is no single “best” wine to give as a gift. With this in mind, they each give you their own tried and true tips for picking the best bottle for whomever you have in mind.
Sugar cubes are no longer saved for tea time – Joe Campanale shows you how to make a classic champagne cocktail by adding a sugar cube and a bit of bitters. If you want to take it one step further, grab the Grand Marnier for a touch more color and flavor.
More “Feggnog?” Yes please! If you’re worried about salmonella (or if you’re catering to an anti-egg crowd) Joe Campanale has a quick and simple answer to traditional eggnog. In addition to being anti-ovo friendly, the prep-work for this three ingredient “fake out” is far more manageable than its traditional counterpart.
Spice (and spike) your holiday cider by adding a bit of bourbon. Whether you’re out tailgating or prepping for your in-laws, this sweet festive treat will warm you up from the inside out.
Perfect for large groups or impromptu parties, this champagne punch is one of Joe Campanale’s favorite things for entertaining. A simple concoction of muddled fruit, brandy and champagne, we’re fairly convinced you have all the ingredients in-house already.
If you’ve ever dreamed of “Butterbeer,” this is the drink for you: a hot buttered rum that’s rich, warming and delicious all the way down.
A customary comfort drink, the hot toddy has been rumored to cure both colds and bad days. Whether you choose to take your toddy with hot water or black tea, Joe Campanale offers a quick tutorial on how to make this winter-warmer.
As you embark on the hosting season, be sure you’re armed with all the appropriate stemware. Joe Campanale and Jordan Salcito give you a quick lesson on the must-haves.
Hailing from England during an age when milk and cream were delicacies to be enjoyed only on special occasions, eggnog has since worked its way across the Atlantic and into our holiday traditions. You can find it next to the milk at your local store, but it’s easy and delicious to follow Joe Campanale and make your own.
Sweet, spiced and everything nice, mulled wine is a wonderful way to warm up your red wine this time of year. Grab some cinnamon, cloves, vanilla bean and whatever else might fit your fancy because it’s mulling time.
