INTERVIEW: Nathaniel Oliver (of Harvard & Stone, Los Angeles) on what he prepared for the evening

The video tutorial describes the creation of a French-inspired cocktail using ingredients like Absinthe, Grey Goose Orange, St. Vincent's Orgeat, and lemon verbena. The preparation involves shaking the mixture to achieve a foamy texture and topping it with sparkling water for body and texture. The presenter shares their experience of making multiple drinks simultaneously at Harvard and Stone, finishing with a lemon verbena garnish.

What inspired the speaker to create a French-based cocktail?

• A trip to France

• Kane Raymond's food

• A French movie

• A French cookbook

Which ingredient is NOT mentioned as part of the cocktail?

• Grey Goose Orange

• Mint leaves

• St. Vincent's Orgeat

• Absinthe

What is the purpose of shaking the cocktail hard?

• To create a foamy texture

• To chill the drink

• To dissolve the sugar

• To mix the ingredients thoroughly

What is added to the cocktail to maintain its body and texture?

• Soda

• Sparkling water

• Tonic water

• Ice cubes

Where does the speaker often make multiple drinks at once?

• At a friend's house

• At Harvard and Stone

• At home

• At a restaurant