Dad Drinking

Week three of social distancing is upon us. As we figure out how to navigate not being able to navigate, please enjoy our latest installment of Dad Drinking. Josh Kim from Spot Burgers joins us in the virtual studio to discuss his decision not only to stay open during isolation, but to offer free meals to those in need, no questions asked. You can learn more about what he’s doing by following his Instagram page at @spotburgers, and you can also contact him directly if you’d like to donate to the cause via Venmo.Stay safe and stay separate! Cheers!!

The dads finally make it back to the lab after a busy 10 months to talk loss, technology, and legacy.

Recorded on location at Prohibition Tap Room in Philadelphia, PA, USA.Special thanks to Ben Wenk for arranging and also providing a delicious array of ciders to sample. More info on Ploughman here and more info on Three Springs Fruit Farm here.

Becoming a parent means that your circle of friends evolves into primarily others who have children your same age, leaving you to grasp for any common ground whatsoever. Enter the Dad Party, an even that takes years to fully form. Once it comes into being, be sure to nuture it with such things as trophies and other random awards.

Initially used to clear the bar of stinking drunks, the great Tom Collins hoax of 1874 spawned this simple gin cocktail. Jim and Marcos riff on the classic to create the Tim van Collins, and even after experimenting with orange bitters and aperol, still couldn't get themselves to like it.

Dan Endicott is an artist, brewer, father, musician, entrepreneur, and one of the nicest and most generous people you'll meet. He brings a king's ransom of Forest & Main beers to sample in the studio and offers his take on the evolution of craft beer, a little bit of history on the British style of brewing, and answers some listener questions.

It’s always fun to welcome guests into the studio. This week, two Philly bar owners (Casey Parker and Joe Gunn) make us a Mezcallion Stallion, a bygone cocktail from their menu at Jose Pistola’s (and Pistola’s del Sur and Sancho Pistola’s) that will be making a triumphant return for National Mezcal Day (yes, that’s a thing, because there’s a goddamn day for everything now).In addition to running three bars, Joe Gunn and Casey Parker are also dads. How do they manage to do both? Listen and find out. Cheers!The Mezcallion Stallion(courtesy of Casey Parker and Joe Gunn)1-1/2 oz Mezcal1 oz Aperol1/2 oz Carpano Antica Sweet Vermouth2 dashes Chocolate Bitters2 Amarena Fabbri Cherries in SyrupCombine mezcal, Aperol, vermouth, and bitters in a shaker filled with ice. Shake vigorously, strain into a rocks glass filled with ice, garnish with cherries. This one is dead easy, folks.

After a summer of dadly duties, Marcos and Jim are back in the lab to explore cocktails new and old. This week, a misnomer of a cocktail, the Corpse Reviver No. 2 (there are a million and one variations), meant to cure a hangover, or just make you as drunk as the day before.

The dads take a field trip to the Art in the Age tasting room to sample whiskey flavored by beavers and an alternative to those bullshit spiked seltzers.

As a belated celebration of Drew Lazor's "Session Cocktails" book, Marcos and Jim take advantage of the sunset and the mild early summer weather with this vermouth-based low ABV cocktail.

Renowned photographer and super cool dude Jason Varney stops by the podcast studio with what might have been a little too much Fish House Punch. Listen along as we discuss the origins of Varney Photo, being a newer dad, and the balancing act of passion versus business.

Bon Appetit is crushing the content game these days. Behind much of this double-tappability is Alex Delany, a dude who we think is from Philly judging by his social media account and his beer obsession. Recently, he posted a recipe for the Siesta, a tequila cocktail made with grapefruit and lime whose vibrant hue is an invitation to jump right into that cold ass Memorial Day Weekend pool at the local swim club, no matter the weather.We made some slight riffs to enhance its smokiness and brightness while discussing the dark times between the dropped nap and the kids' ability to entertain themselves. We also agreed on a dad-type (and perhaps Jim decided that it was a singular and specific dad and this was his ode), one who is just as vibrant and cool as this cocktail.The Improved Alex Delany(adapted from Bon Appetit)2 oz. mezcal¾ oz. simple syrup¾ oz. fresh lime juice½ oz. Campari½ oz. fresh grapefruit juiceAdd all ingredients to a shaker filled with ice. Shake the shit out of it, then strain into a coupe glass. Flame the grapefruit peel and make it rain lime zest over the foam. Serve to your guests, who feel incredibly comfortable in your effortlessly cool presence.

In a 2-part podcast, Jon Adams from Rival Bros Coffee Roasters stops by the studio to school us on the evolution of food and what it's like to balance fatherhood with entrepreneurship.

In a 2-part podcast, Jon Adams from Rival Bros Coffee Roasters stops by the studio to school us on the evolution of food and what it's like to balance fatherhood with entrepreneurship.

A month later, we are back at it. Apologies for the delay as always, but we were busy being dads. Rest assured, though, we're bringing the hot fire this time around. Listen along as Marcos recaps his trip to Florida while we sip on a modified version of the Penicillin cocktail (that was really just a Boulevardier with a Suntory Hakushu spritz (or two) because we didn't have the right ingredients for the Penicillin.

Huge props to Jesse Cornell for this episode's recipe, The Muse. Jesse also happens to be one of the first people to recognize Marcos as Fidel Gastro in public. Unwittingly, the dads stumbled onto an embarrassment of riches with regard to history, Jim's favorite (because he's a nerd).We also discuss the acceptable times to throw garbage in an active tuba, peak trap, and the difference between a one-upper and a big-upper. Enjoy!The Muse (Courtesy Jesse Cornell)Ingredients:1 oz Laird's Bonded Apple Brandy1 oz Drambuie1/2 oz Cynar1/2 oz Dolin Blanc Vermouth3 healthy dashes Angostura Bitters2 big peels orange rindMethod:Twist one orange peel, run around the inside of a mixing glass, then discard. Add ice and all ingredients but the second orange peel. Stir like you mean it (Cornell does 40 revolutions). Strain into a rocks glass, express the remaining orange peel, drop into the cocktail, and binge at least one season of Outlander.  

Jim and Marcos revisit a classic cocktail that turns out to be a classic disappointment.

Drew Lazor schools the dads on vermouth, cognac, and a whole host of session cocktails.

Pisco on its own is reminiscent of grappa, and tastes a lot like getting drunk for the sake of getting drunk. Initially distilled to replicate a Spanish spirit, it is now the national drink of Chile, whose population consume over 3 million liters of it per year.

While the origin of the word "nog" may still remain a mystery, making this holiday staple from scratch doesn't have to be.

The Hot Toddy became the focus of this episode because we needed to record, it was cold, and all that was in the Dad Drinking bar was a bottle of delicious Manatawny Still Works Small Batch Honey whiskey. And some ginger tea. Enjoy!

Emo started in China. Who knew?

Marcos and Jim discuss card collecting, basketball, and "classic" cars while sipping on mezcal.

Jim and Marcos explore the history of Calvados, an apple brandy first distilled by the Lord of Gouberville

Not surprisingly terrible, especially considering we drank the whole bottle, Pimm's still doesn't exactly make a whole lot of sense.

Episode 2 covers the Aperol Spritz, a most refreshing cocktail for this Indian Summer. Recipe (stolen from Aperol.com): 3 parts prosecco (we used Bolla) 2 parts Aperol 1 splash of soda Pour ingredients into a stemmed wine glass full of ice. Stir to combine. Garnish with a big ass orange slice. Ignore the stupid heteronormal social implications associated with drinking what might be considered a girly drink. Intro/Outro music: Marcos Espinoza

Jim and Marcos introduce Dad Drinking. A podcast about drinking. Because you're a dad.