By Ethan Fixell

Ethan Fixell is a beer, wine and spirits writer and educator from New York City. He contributes to over a dozen different publications, though he most frequently writes for Food & Wine, Men’s Journal and Quartz.

I drink a lot. As a beverage writer and educator, I like to think of myself as fairly knowledgeable when it comes to cocktails. And yet, after recently sitting in on ICE’s “Cocktail Recipe Development” class, I’m almost embarrassed to admit just how much I actually learned.

The class was the final session of ICE’s new six-week Professional Mixology program, which, led by the school’s Director of Beverage Studies Anthony Caporale, explores topics ranging from mixology history and technique, to cocktail construction, to practical bar management. In this ultimate session, students — who range from curious foodies to prospective bar owners — were given the chance to flex their newfound cocktail knowledge by assembling a custom bar menu and preparing the prospective drinks for their colleagues.

I, for one, was thrilled to participate as a mock bar-goer: Over the course of two hours, each student stood up to describe his or her bar concept to the class, read a menu of up to five cocktails (priced according to a standardized formula) and concocted beverages for thirsty classmates. Below are my notes on some of the most intriguing presentations I witnessed (and drank!) in this incredibly unique class:


First up was Lori, who pitched a bar focusing on female clientele, with “drinks that cater to a woman’s palate, but aren’t girly.” Her cocktails — such as the Calm Collins: gin blended with a relaxing mix of lavender, lemon and rosemary – sounded delicious, but incredibly expensive considering the suggested 22% pour cost. At $25 per drink, she’ll likely only cater to millionaire patrons. Anthony let Lori know that he loved the theme of the bar and the drink names, but pressed her on her pricing.

Her cocktail recipes, however, were right on the money. The Ginger Chamomile Flip (rum, ginger, chamomile and spice made creamy with an egg white foam) was a particular hit with the entire class.



Eric’s goal was to open a bar in Crown Heights with Emily, a friend and fellow student in the class. He managed to keep prices around $12, with takes on three different classics: an Old Fashioned, a Rob Roy and a Negroni. Modeled after an Old Fashioned, his Short Stack — made with rye, maple syrup, Blackstrap molasses, aged bitters and garnished with an orange peel — tasted like a syrupy stack of pancakes.

I ordered a Short Stack and Eric asked if I preferred the bitters on top or mixed in. Emily, in a hushed whisper, suggested that I take them on top for increased aromatics.

I took Emily’s recommendation and good thing I did: the nose on the beverage was amazing. Perhaps it was a touch too sweet on the palate but that can easily be adjusted. Considering this was Eric’s first time preparing the cocktail in public, I was quite impressed.



Who needs food when you’ve got drinks? Neshann really shook things up and did away with a traditional restaurant menu for a “5-course cocktail meal.” The journey began with an appetizer in the form of a Scotch-based Cranberry Blood and Sand, and concluded with dessert: Meant To Be, a play on the Grasshopper that incorporates Branca Menta, crème de cacao, Cognac, orange juice and a whole egg.

“This is a great example of building off of an original template,” Anthony declared, who seemed to be quite happy with the students’ jobs of taking the classics and reconstructing them with their own updated spins. Apparently, Anthony explained, this is the approach taken by many great cocktail bars.

Neshann’s best cocktail was an ode to the Sidecar called Broken Axle, made with Cognac, Cointreau, maple and just the right balance of ginger. He explained how he had to be careful with the ginger: A touch too much would “blow it out,” he said, underlining the importance of proper ingredient ratios.

Anthony was delighted by the sweet, sour and spicy cocktails from the students. “When I judge competitions,” he said, “around 60% of drinks are out of balance. I haven’t had an out-of-balance drink all night!”



The Ethan Fixell Creativity Award goes to Dennis, a doctor who created an incredibly ambitious “Asian-themed menu” spanning cultures from three different countries.

His Korean-themed cocktail was a soju-based kimchi martini. Dennis found that adding fresh fermented cabbage to the glass didn’t impart enough to the beverage, so he infused it into the liquor in advance instead, locking in that pickled flavor.

Dennis’ Thai homage was a Lemongrass Martini made with the option of lemongrass-infused vodka or gin (“I come prepared,” he wryly affirmed) and a kiss of dry vermouth. As a traditionalist (as much as one can be, ordering a lemongrass-infused martini), I opted for the gin version and was far from disappointed.

ICE Pro Mixology

Dennis’s pièce de résistance, however, was his Chinese-inspired drink: a Peking Duck Old Fashioned inspired by some bacon-infused bourbon tasted in a previous class. In fact, the concoction — made with duck-juice-infused bourbon topped with angostura bitters — might have been the winner of the entire night. “That’s what happens when doctors make drinks,” Anthony proclaimed.

But perhaps it’s also what happens when students learn from an excellent teacher at a top-notch culinary school.

Ready to craft your own cocktail and learn pro mixology? Click here to check out ICE’s mixology and beverage courses.

Need to brush up on your wine, beer and spirits knowledge? Register today for Ethan’s upcoming class, Drinking 101. 

All photos by Ethan Fixell © 2017.

By ICE Staff

Eggnog. Like the pumpkin spice latté, it belongs to that category of food and drink that we only crave during very specific, limited times of the year. It makes you wonder: Where did this seemingly bizarre tradition of mixing liquor and rich ingredients originate? Hundreds of years ago in Europe, according to ICE’s Director of Beverage Studies, Anthony Caporale. In a new Facebook Live video with Spoon University, Anthony tells us about the origins of eggnog and explains why we only drink this creamy cocktail during the holidays. Watch the video to get the lowdown and see how to shake up some bourbon eggnog at home.


Bourbon Eggnog
Servings: makes 2½ gallons (enough for about 20 servings)


2 dozen eggs
1½ cups sugar
1 liter Maker’s Mark
1 quart heavy whipping cream
1 quart whole milk
Nutmeg to taste

Bourbon Eggnog


  1. Separate yolks from whites of 2 dozen eggs.
  2. Beat whites into soft peaks.
  3. Beat yolks until smooth, slowly add sugar and beat until pale yellow.
  4. Blend in Maker’s Mark and egg whites.
  5. Beat heavy whipping cream into soft speaks, then blend into egg mixture.
  6. Add milk and combine well.
  7. Serve with nutmeg, freshly grated if possible.

Click here to watch the video

 Thirsty for more wine + beverage knowledge. Click here for more information on ICE’s course offerings. 

By Caitlin Gunther

When the 2016 Olympic Games kick off in Rio tonight, will you be ready? That is, will you have the appropriate Brazil-inspired cocktail in hand? To help you get ready for the festivities, we tapped ICE Director of Beverage Studies and mixology master Anthony Caporale to concoct a pair of cocktails inspired by the host country. With the recipes below, composed largely of Brazilian liquors and indigenous ingredients, you’ll be on your way to gold.

CaipiRio cocktail

This old-school version of Brazil’s most iconic cocktail, the caipirinha, harkens back to a time when honey was the preferred sweetener.


  • ½ oz. honey syrup (mix equal parts honey and hot water, cool to room temp before use)
  • ½ lime, cut into four wedges
  • 1 ½ oz. Leblon Cachaça
  • 1 extra lime wedge and sugar cane stalk for garnish
  • Ice cubes


  • In a rocks glass, muddle honey syrup with lime wedges.
  • Fill glass with ice and add Leblon Cachaça.
  • Garnish with a lime wedge and sugar cane stalk.

Rum Runner cocktail

Rum Runner
An old favorite with some South American spice added.


  • 1 ½ oz. OLO Brazilian spiced rum
  • ½ oz. blackberry brandy
  • ½ oz. banana liqueur
  • 1 oz. orange juice
  • 1 oz. pineapple juice
  • ¼ oz. Grenadine
  • Pineapple slice for garnish
  • Ice cubes


  • In a mixing tin half-filled with ice, add rum, brandy, banana liqueur, orange juice and pineapple juice.
  • Shake tin until the outside is frosted.
  • Strain into a tall glass over fresh ice.
  • Drizzle Grenadine over top and garnish with pineapple slice.

Want to learn how the pros mix cocktails? Register today for our upcoming Professional Mixology course!


By Anthony Caporale, School of Culinary Management

The average person can survive about three weeks without food. That same person will die after only three days without water. Our nomadic ancestors might easily have found themselves farther than a three-day trek from the nearest water source. Even today, many people in developing countries must walk an average of almost one hour a day to bring home fresh water.

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A keen sense of thirst is critical for our survival. This fact, which we all intuitively know, but rarely consider, leads directly to my Beverage Rule of Seven: since we can survive seven times longer without food than without water, beverage service needs to be seven times faster than food service to feel equivalent. For example, a 30-minute wait for food—which will seem interminable to a hungry diner—is equally distressing as a 4-minute wait for drinks. Ironically, with the advent of the mixology movement, our industry seems to have lost sight of just how large drinking looms in our subconscious.

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My job regularly takes me into the best bars in the world, and while I’m consistently impressed with the cocktails, I’m almost always frustrated by the service times. I recently visited three of New York City’s top cocktail bars one evening (I won’t name names, but all of them were listed in the upper half of The World’s 50 Best Bars), and not once did I receive my drink in less than ten minutes after I placed the order. In food time, that’s equivalent to waiting 70 minutes for your meal. Had I been dining, I’d have been out the door long before then—doubtless followed by the Chef de Cuisine with a fresh boot print on his or her derrière.

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I tell every new bartender I train what many veteran mixologists seem to have forgotten: bartending is not about making drinks, it’s about serving drinks. All good restaurants have target service times for each course. Fifteen to twenty minutes is common for entrées, and appetizer times are usually under ten minutes. Applying my Beverage Rule of Seven gives a target beverage service time of two to three minutes, which feels comfortable to most guests. Making a great cocktail doesn’t justify pushing that service time to eight, ten, or sometimes even fifteen minutes. Too often, the focus today is on the cocktail and not the guest.

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Drink recipes need to be created for cocktail menus, not resumes. The best chefs know that even the most sublime dish isn’t worth the menu paper it’s printed on if it can’t be executed in a reasonable time (and I’m talking under real-world conditions, not when there’s only one order in queue). You have to be able to deliver quickly when you’re four-deep and just skirting the weeds, otherwise you’re not making money. Mixologists need to relearn that lesson. No matter how good your cocktail may be, if you can’t consistently put it in the guest’s hands within three minutes, the recipe isn’t finished.

Last night, five ICE students competed head-to-head in the 17th Annual Calvados Nouvelle Vogue International Trophies. Hailing from the Culinary and Hospitality Management programs, the students were given the unique opportunity to train with Anthony Caporale, renown beverage expert and ICE Mixologist and Beverage Instructor.

Craig Joseph, Carol Arciniegas, Anthony Caporale, Edward Dickman, Anthony Causi and Ellen Richards

Craig Joseph, Carol Arciniegas, Anthony Caporale, Edward Dickman, Anthony Causi and Ellen Richards

The competition was held at the Intercontinental New York Hotel’s Barclay Bar, the first Calvados bar in the country, boasting more than thirty types of this traditional French brandy. From cream to chocolate, thai basil to jalapenos, the range of cocktails presented by the students truly demonstrated the spirit’s fruit-driven versatility.

Professionals from the New York Chapter of the US Bartenders’ Guild competed alongside the students, vying for the chance to compete in the Calvados Cocktail finals this April in Normandy, France.

Craig Joseph strains his ginger-inspired Calvados cocktail.

Craig Joseph pours his winning Calvados cocktail.

Culinary Management student Craig Joseph took home the prize with “The Normandy”. We look forward to seeing Craig at the finals in France and congratulate all the competitors on their impressive bartending skills!

"The Normandy"

“The Normandy”

The Normandy

By Craig Joseph

  1. In a mixing glass, muddle:
    2 pieces of fresh peeled Ginger
    1 strip of fresh Orange Zest
    3.5 cl Sweetened Fresh Lemon Juice
    1.5 cl Cherry Bitters
    0.1 cl Cinnamon (powdered)
  2. Fill mixing glass with ice and add 6 cl Calvados.
  3. Shake until the tin is frosted.
  4. Double-strain into a chilled martini glass.
  5. Garnish with a cinnamon stick and peeled ginger slice.


By Hillery Wheeler

Anthony Caporale

I’m the type of New Yorker who prides herself on her cocktail knowledge. If you’re looking for a $30 “apple-tini”, I’m not your girl, but when you want a proper martini or require fresh lime juice in your gimlet, I know just the spot. So I was humbled and surprised to attend a holiday mixology class – “Nogs, Flips and Syllabubs” – where I only recognized the name of one of the three drinks.

Apparently, I’m not the only syllabub novice. According to our instructor, Anthony Caporale, these frothy delights have fallen out of favor over the last century. When you learn their origin (the foam traditionally came from adding warm milk – straight from the cow’s udder – to a drink) it should be no surprise that that our sanitation, homogenization and pasteurization obsessed society got a little queasy over creamy cocktails. However, in the today’s mixology movement, nogs, flips and syllabubs are making a comeback.

Frothing egg whites and mixing up some yolks.

Frothing egg whites and “flipping” some yolks.

As with most recipes involving raw protein, here there is an implicit safety plan. The sanitizing agent for the egg is the alcohol itself, which kills any lingering bacteria, making that creamy Sherry Syllabub more than safe to drink. With the frothy consistency of a milkshake, these drinks (despite being associated with cozy winter nights) are typically served cold. That is, unless it’s a “flip”. Much to Caporale’s chagrin, no bars seem to be making flips the traditional way, which is to insert a hot poker fresh directly into a syllabub, causing it to froth so aggressively that it ‘flips’ over the side of the glass.

Anyone who’s hand-beaten egg whites knows modernity has its advantages, but – with a dash of Caporale’s creativity – improving on the past might be the best way to discover a new drink. Cheers!

Maker’s Mark Egg Nog

By Anthony Caporale, as featured on Art of the Drink


12 eggs
3/4 cup sugar
1/2 liter Maker’s Mark Bourbon
1 pint heavy cream (very cold)
1 pint milk
fresh nutmeg


1) Separate egg whites and yolks into separate bowls.
2) Beat whites to soft peaks.
3) Beat yolks until smooth.
4) Add sugar to yolks and beat until pale yellow.
5) Add 1/2 liter bourbon.
6) Fold egg whites into mixture.
7) In a separate bowl, pour heavy cream and beat to soft peaks.
8) Fold cream into egg mixture.
9) Add pint of milk, stir well to combine.
10) Transfer to punch bowl and garnish with freshly-grated nutmeg.

The International Association of Culinary Professionals (IACP) hosted their annual conference in New York this past weekend. Each year, the conference brings together culinary professionals from across the globe to meet, network and learn the latest trends and developments happening in the culinary community and industry. Starting last Thursday and running through Monday, the conference was an incredible series of classes, seminars and lectures. Held in a different city each year, this year brought thousands of professionals to New York City to share their passion for food in the culinary capital of America. This year, ICE was a sponsor of the conference. From volunteering to teaching classes, our students, alumni and staff participated in all aspects.

The theme of this year’s conference was The Fashion of Food — Where Food, Fashion and Media Connect. Speakers such as Grant Achatz, Dan Barber, Melissa Clark, Amanda Hesser, Adam Rapoport, Ruth Reichl, Marcus Samuelsson and Kim Severson met to discuss topics such as The Fashion of Food, Is Farm-to-Table Just the Latest Fashion, and Why Isn’t Cooking Enough?.

In addition to these featured sessions, the weekend was filled with smaller, more focused and intimate sessions with an astonishing range of professionals discussing incredibly diverse topics. The classes included How to Write for Online Magazines, Food Festivals as Dynamic Marketing Tools, and The Evolving Pleasures of Chocolates. There was truly something for everyone and endless opportunities to learn more about all aspects of the food industry. More…


ICE Chef Instructor Mike Schwartz Leads a Session on Fermentation

The past four days have been a very exciting weekend for the culinary community. The International Association of Culinary Professionals (IACP) hosted their annual conference in New York. Starting on Thursday, the conference has been packed full of events, seminars and lectures with amazing culinary professionals from all aspects of the food world.

One of the highlights of the conference was a full day of classes here at ICE. This morning the classes with ICE Chef Instructors included Vegetable Proteins: Seitan and Tofu with Peter Berley, Perfecting Your Macaron Skills with Kathryn Gordon, and Fermentation for the 21st Century with Mike Schwartz. Classes with guest chefs included How to Make an Awesome Cup of Coffee with Jonathan Rubenstein of Joe The Art of Coffee, and Whole Animal Butchery with Matt Jennings of Farmstead and Adam Tiberio of Tiberio Custom Meats. More…

Few things were as vital to the civilization of man as alcohol. It seems like a bold statement, but without the sterilization capabilities it provided, most freshwater sources would have been non-potable. This is the gravity with which Instructor Anthony Caporale approaches spirits — respect the drink, it saved civilization. Though he’s not one to discount the fun-factor involved in mixing, tasting and enjoying liquors either. In his Whisky, Bourbon and Scotch class we focused on the tasting aspect, but also history and information about this beloved beverage.

*Flavor Saver: Most liquors get their flavor characteristics from the oils of the distillation process, i.e. from the fruit, barrel, etc. Alcohol is, by nature, flavorless, so any flavoring it has comes from these congeners. More…

After a first session filled with the histories and flavors of spirits, our Bartending 101 class was ready for the behind-the-bar portion of our education. As we eyed the mixers, muddlers, shakers strainers and bar spoons set out for us, master bartender Anthony Caporale walked us through the basics of setting up, and running a bar. There were a few key set-up factors to take into account, whether you are arriving for work at a professional bar or just setting up your own home bar.:

* Every Little Step: in a well constructed bar environment the bartender should have to take no more than one step in any direction to be able to make 90% of drinks.

* Sanitation Station: There are tons of state-mandated guidelines for sanitation, but there are a couple that even home bartenders should follow: 1) Keep anything you would serve out of reach of the patrons (i.e. garnishes, bottles, etc.) 2) Nothing that touches your hand should touch something you’d put in the drink (i.e. ice. NEVER cool liquor bottles by putting them in the same ice you will be serving drinks over, nor should you use glasses to scoop ice). More…

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