Podcasts about Angostura

In part one of a two-part history series, Uncle Brad traces the origins of one of the oldest cocktails on record, connecting its lineage directly to the Old Fashioned, explaining why 19th century Americans were drinking cocktails with their eggs and toast, and uncovering a surprising twist: the way we make this drink today is essentially the inverse of how it was originally prepared. The history of champagne itself is a story big enough to deserve its own episode - we'll get into that next week.  Chill your coupe, make sure your champagne is cold, and stay tuned - this is only the beginning.  Champagne Cocktail Take 1 sugar and place it on your barspoon Add 2 – 3 dashes of Angostura bitters to the cube Fill a chilled champagne flute or coupe glass ½ way with Brut champagne Drop it the sugar cube into your glass and top off with more champagne No garnish needed  The Art of Drinking  IG: @theartofdrinkingpodcast   Website: www.theartofdrinkingpodcast.com     Join Jules  IG: @join_jules  TikTok: @join_jules   Website: joinjules.com    Uncle Brad   IG: @favorite_uncle_brad    This is a Redd Rock Music Podcast  IG: @reddrockmusic  www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Porfirio Barba‑Jacob fue el seudónimo literario de Miguel Ángel Osorio Benítez (Santa Rosa de Osos, Antioquia, 1883 – Ciudad de México, 1942), uno de los poetas más intensos y errantes de Colombia. Nacido en una familia campesina, creció con sus abuelos en Angostura y desde joven recorrió Colombia fundando revistas y escribiendo bajo distintos seudónimos: Marín Jiménez, Ricardo Arenales y finalmente Porfirio Barba‑Jacob desde 1922. A partir de 1907 vivió en Centroamérica, Estados Unidos y México. Periodista polémico, fue encarcelado por criticar al régimen de Porfirio Díaz, expulsado luego de México y Guatemala, y vivió en Cuba, Honduras, El Salvador (donde presenció el terremoto de 1917), antes de regresar en 1930 a México, donde escribió columnas como “Perifonemas” hasta su muerte por tuberculosis en 1942. Sus primeros poemas fueron “Campiña florida” (Barranquilla, 1907), junto a “Árbol viejo” y la célebre “Canción de la vida profunda”. Obras recogidas en antologías durante su vida: Rosas negras (1932, Guatemala), Canciones y elegías (1933, México) y La canción de la vida profunda y otros poemas (1937, Manizales). Póstumamente se publicaron Poemas intemporales (1944) y Antorchas contra el viento (1944) entre otras. Como periodista, su crónica "El combate de la Ciudadela narrado por un extranjero" sobre la Decena Trágica de México (1913) reflejó su compromiso político y literario. Escribió también relatos de alta calidad literaria como El terremoto de San Salvador: narración de un superviviente (1917), considerada un clásico de la crónica hispanoamericana. Su obra es representativa de un modernismo ecléctico, influido por Baudelaire y Rubén Darío, con una sensibilidad romántica, musical y trágica. Refleja temas como la muerte, la pasión, la nostalgia y la dualidad entre belleza y horror. Abiertamente gay, trató el amor entre hombres en varios poemas, convirtiéndose en un referente pionero de la literatura LGBT en Colombia y América Latina. Falleció en pobreza y enfermedad en Ciudad de México. Sus restos fueron repatriados a Colombia en 1946 y depositados en la Rotonda de los Hombres Ilustres. En resumen, Porfirio Barba‑Jacob fue un espíritu cosmopolita y transgresor, cuya poesía y crónicas siguen impactando por su intensidad lírica, su compromiso político y su apertura afectiva.

Have you ever wondered what trees taste like? That's the thought that spurred our guest, Ben Branson, to launch his latest venture, Sylva. We meet in Essex at his woodland, distillery and lab, where he crafts non-alcoholic drinks that capture the natural flavours of trees. Also the founder of Seedlip, the world's first distilled non-alcoholic spirit, Ben has now turned his focus entirely to nature to make Sylva 'a tree company that makes drinks'. Join us to explore the production process, admire a centuries-old oak that could offer a new flavour, and discover Ben's mission to encourage others to love trees as much as he does. We also learn how Ben's ADHD and autism help fuel his curiosity and innovation, and inspired him to launch The Hidden 20%, a charity, podcast and movement finding and sharing the truth about neurodiversity. Don't forget to rate us and subscribe! Learn more about the Woodland Trust at woodlandtrust.org.uk  Transcript You are listening to Woodland Walks, a podcast for the Woodland Trust presented by Adam Shaw. We protect and plant trees for people to enjoy, to fight climate change and to help wildlife thrive. Adam: Well, in today's episode of Woodland Walks, I'm off to see a man who invented the world's first distilled non-alcoholic drink. It was called Seedlip and effectively he created it in his kitchen and took it to 40 countries and in the process, I think it's fair to say, helped change the world of adult drinks and it certainly spurned lots of imitators, which you may well know. He also has a different mission. Really, I think it's fair to say his mission is now at least partly to involve the environment in much of what he does. He has, for instance, won two golds at the prestigious Chelsea Flower Show, and last year launched Pollen Projects, which aims to continue to disrupt the drinks industry, in particular though, by harnessing the flavour powers of trees. And that's something I suppose I've really never thought about. Anyway, so I met him at his farm, his home, his laboratory - they're all more or less the same thing - somewhere in Essex. Ben: My name is Ben Branson. I'm the founder of Sylva. Adam: Fantastic. So first of all, we've lots to talk about. Ben: We do. Adam: Because we are sitting in an amazing, is this a laboratory? Ben: Yeah, I guess. Adam: It doesn't feel like a laboratory, it feels something much more designery. It feels like a Porsche should be made here or something. Anyway, looking over an extraordinary landscape, and we're going to go for a walk through that. But first of all, would you tell me a little bit about what, I suppose, what's brought you here and your history and why, why you're doing what you're doing. Ben: So I grew up on a farm and my family have been farming up in Lincolnshire for 320 years now. So that's nine generations and we're still farming. And I guess that meant I enjoyed a childhood largely outside and trees played a big part of that. Animals did, fields, produce, and hard work, I guess, not from me, but from my family. Adam: Right. So did you ever work on the farm? Ben: I did, yeah. And I would spend summers... Adam: So you got your hands dirty? Ben: Yeah, I would spend summers sitting on a tractor or going and sitting with my grandfather on a combine. Adam: Right. And you came to prominence for something completely different. I mean, not sheep or potatoes or anything, but the non-alcoholic drink called Seedlip. So briefly, how on earth did that happen? Ben: Yeah, Seedlip was a, I guess, a series of sort of curious accidents. Adam: I suppose we should pause, just tell, for those who don't know, what on earth we're talking about, what is Seedlip? Ben: So Seedlip was the, or is, the world's first distilled non-alcoholic spirit. Adam: Fine. Ben: So botanicals, distilled. and made into various different blends that you could have with tonic or in a cocktail. Adam: Will you get annoyed or too crude to describe it as a non-alcoholic gin? Ben: Too crude in that it is illegal to describe it as a non-alcoholic gin now *both laugh* Adam: Oh okay, not just too crude! Okay, incorrect. But okay, in my mind, I saw it as a... Ben: Akin to. Adam: Akin to. Ben: In that, in that world of a clear, botanical-driven liquid. Adam: Fine. So we know what it is. Ben: We know what it is. I've never worked for somebody else's drinks business before. I've never worked in manufacturing. Yeah, I learned how to distill ingredients partly through YouTube, partly through a book that was originally published in 1651. I have a 1664 copy of here called The Art of Distillation that details apothecaries' experiments for herbal remedies using distillation. So I, this started with me growing herbs at home and down the rabbit warren of Wikipedia looking at different lists of ingredients. Adam: So why did you want to do that? Ben: Because I'm the kind of guy that has a collection of 4,000 1940s Penguin books. And I'm the kind of guy that learned how to do taxidermy in an ancient church on a family farm in Lincolnshire. And I'm the kind of guy that likes to tinker and experiment and go really deep into things that I'm interested in. Adam: So it was just a, it wasn't, this wasn't, 'I'm going to be a businessman', you just fancied having a go? Ben: Nothing to do with drinks. I was just curious. Adam: Amazing. Ben: And taking mint from my garden and then making a liquid that smells and tastes like that plant was really magical. Adam: I mean, I don't want to talk about Seedlip a lot. Ben: Me neither *laughs* Adam: No, but just, I suppose, the last question on that, it must have come a point at which you've gone, this is a project in my garage to, hey, we could do this. How important was that? How significant a moment was that? Ben: Yeah, so the two key turning points were one, driving into London to go out for dinner, obviously not drinking alcohol and being served the most disgusting, pink, fruity, sweet, horrible mocktail and thinking, why is it so difficult to get a decent option? That was one key moment. And the second key moment was I made 1,000 bottles of Seedlip two years after I'd started distilling and I thought they'd last six months and they sold out in Selfridges in three weeks. And that went from my kitchen to, yeah, 35 countries and set this movement alight, which is all part of, yeah, we're slowly meandering towards now where we've got to today. Adam: So you sold that to Diageo? Ben: I sold the majority of that to Diageo in 2019. Adam: You own a bit of it. Ben: Yes. Adam: And now you're starting a new venture. Ben: Yes. Adam: Which is? Ben: Which is a company called Pollen Projects that has two brands. Seasn, which is a pair of cocktail bitters. So people may know Angostura. Very intense, concentrated, strong liquids that transform your sparkling water or your cocktail. And then my favourite, favourite project, which is Sylva, which is all about trees and making aged non-alcoholic spirits. Adam: So we'll talk about the trees, we'll, let's go for a trip about that. But before we get into all of those specifics, I think I'm right in saying that you, one of the purposes, one of the sort of foundations of the work you do is a sort of purpose-led business. Again, is that a fair description? Ben: Absolutely. Adam: And the business talks about that. Now, I'm a business journalist. It's now ubiquitous for businesses to go, we're purpose-led and we feel we're strong in the community. And one of the problems for journalists, and I think the public at large, is distinguishing between those who have some sort of genuine purpose here and those who feel we need to add that as our marketing strand. Ben: Yeah. Adam: Do you recognise that issue and if so, how do you overcome that? It must be very difficult to go, no no, I know everyone's saying this, but I really believe it. Ben: I am very, very clear that the reason why I'm doing this is because this is a way in which I can express myself. This isn't work for me. This is how I express myself because it's what I'm interested in. I'm very interested in trees and I'm incredibly curious and I really want to learn. And so I believe that trees are this most incredible, underestimated source of flavour, as well as all the other wonderful things that we already know about trees. And I want people to love trees. And so that is, if I can make a product that meets a need in people's lives and tastes delicious and they want to drink again, that for me is a real win-win rather than, I don't know, any other kind of business purposes or made-up, I'm really clear, like half of this is really selfish. Adam: Selfish in what way? Ben: In the sense that I want to keep working with trees. And I want to explore trees in my working life rather than it being a hobby at the weekends. Adam: And is it about that? Is it about like, I like trees and I want to work in the environment and it's great because I've got a sort of commercial reason to do that. Is there something, I get that, is there something also about social purpose, about feeling that the business should do some good or not? I don't mean to judge it in either way because it's perfectly fine for business not to do that. Ben: Sure. I think it's baked in. Seedlip, Sylva, Seasn. Someone said to me, probably about 12 months ago, they're born good. They don't have any alcohol in them. They are there to offer choice and they are there to include people. That's already baked in, in terms of the product. And so, yeah, there's lots of details we have with Sylva of some of the environmental credentials around our packaging or what we do with our waste, all that, but they are sort of below the surface, as it were. Ultimately, we want people to have a delicious drink and a great option and great choice. Adam: And how important do you think the public feel that sort of role for companies? It feels to me that certainly since COVID, there was a bigger demand for the public to hear companies stand up for something. Do you see that or do you think that was there and has gone away or what's your view on that? Ben: I, or we, are big believers that our brands or the company should have a point of view and part of your company having a point of view is how you're positioned in the market and against your competitors and ultimately what makes you unique and different. Adam: The weather's been so good to us, so I don't want to stay in too long. But I suppose the last question, I read other interviews you've done talking about other business leaders who've inspired you. Who and why? Ben: So David Hieatt was one of the team behind howies jeans. And then he went on to, he's a Welshman, he moved back to Wales to a town that used to be famous for making jeans. And over a, I don't know, 10, 12 year period, he got that town making jeans again. And those jeans were typically worn by lots of creative people. I hate jeans, so I never bought a pair. Adam: Sorry, here I am wearing a pair of jeans, you should have said. *both laugh* Ben: I just hate wearing them. I hate wearing them. And I just followed, I can't even remember how I came across him. I followed his work. He then, I was amazed to be included in one of his, he calls them mavericks and makers. I was included in one of his lists of people doing interesting things. And then I was invited to give a talk at his sort of cult following retreat called the Do Lectures. Adam: The Do Lectures? Ben: The Do Lectures. And it's an amazing retreat on a farm in Wales. Everyone's sort of in wigwams and you kind of, you're in this old, old barn giving this, giving this talk. And I sort of plucked up a bit of courage to actually talk to him, but was quite starstruck actually. And I've just followed his writing and and he came out with a brilliant phrase that we used or adopted or adapted, which was Hiut Denim was an ideas company that made jeans. And I loved that. And we adapted that for Seedlip to be a nature company that made drinks. And I've adapted it again for Sylva to be a tree company that makes drinks. And so we are not just our product and the thing that we make, I guess. So David is, he's a wonderful writer, great thinker, and yeah, I love him. Adam: Okay, brilliant. Which is a good point. You raised the trees, which is why we're here. Let's go hug some. Ben: That's the most important room. That's the wood room. Adam: Okay, so this is, right. Sorry, what's the dog called? Ben: The dog is Pesto. Adam: Pesto, enormous Pesto. Enormous Pesto. So we're in a shed. That's an ultrasound you can hear in the background, which Ben will explain why. So you've got bits of wood with numbers on, so you're just trying out, oh, so you chipped up the wood? Ben: Yeah, we chip up the wood, that's plum. Adam: Right. Ben: So everything's from the UK. That'll be probably apple... So we process all the wood here. Adam: Right. And then, okay, so we can hear the ultrasound next door. So you've got lots of chips of apple, let's say. You dry it out in a domestic oven. You've got a couple of ovens. The point of putting it in this ultrasound is what? Ben: Yeah, so we want to extract the flavour and the character from the wood. So we distill grain in the lab where we just were. And then we fill a keg with the wood chips and the grain distilled. So you've got liquid and wood together. We add lots of oxygen to that to make it a really rich environment. And then we put it in our ultrasound machine. Adam: And the ultrasound does what? Ben: And the ultrasound gets into the wood and forces out all of the aromatic compounds. So we're talking esters, the tannins, the colour, all the bits that taste yummy, we take out, and that's cycling on 28,000 kilohertz ultrasound at temperature for varying different amounts of time. Adam: And then you have a liquid. Ben: Then we have a liquid. Adam: Which has got flavours in it. Ben: Exactly. And then we're separating the wood from the liquid, and we want all the wonderful flavour from the wood to go into the grain liquid. Adam: And is that literally just, well, I've got a bit of liquid, I'm going to add a bit of flavour to that? Is that sort of... Ben: Yeah, I mean, this process for me started 14 years ago. There's nobody in the world doing this. I've had to basically develop and create a whole production process. Adam: Wow, amazing. Ben: I'm interested in the whole tree, yeah, and what flavour is there in different parts of the tree, different ages of tree, different growing conditions of trees. I mean, the scope when there's 73,000 tree species is enormous. Adam: So you've got that... Ben: And then we have silver walnut, which was a very small, we only made 300 bottles. All of the wood comes from here. And that was a real, I wanted to try and capture kind of the forest in winter, so a dormant forest. And that uses black walnut wood, sweet chestnut wood, elm wood. We had an elm tree fall down and so we took some of that. And then we sourced some reindeer moss, which is actually a lichen from Scotland. And so, yeah, silver walnut, which comes in packaging made of the forest floor. So mycelium, you get a couple of glasses. Adam: So are you never cutting down a tree? Are you taking bits of it? Ben: I'm not saying we're never cutting down a tree, but we are being very choiceful with how we source and where it comes from. And look, trees are falling down all the time. Adam: Yeah, no, I understand. Ben: And we don't need to... Yeah, we can, basically, we can use a very small amount of wood for a lot of bottles. Adam: And what happens, so you get all this wood, you've chipped it up, you're extracting all the flavours, now you have a lot of wood without any flavour in it. So what happens to all that stuff? Ben: So the spent wood, two things. One, at the moment, because we are small and new and kind of figuring out what we're doing, everything goes back to the forest. So to compost, back to the forest floor. Adam: You just spread it around? Ben: Yeah. What we'd, I mean, we can use it as mulch in the orchard. What we'd love to do is, you know, I know we could dry that wood out and make incense from it, for example. I know that we could dry that wood out and make a surface. And there are lots of, there is terrazzo type products called ferrazzo. Adam: I don't know what those are. Ben: Terrazzo is the, you'll see it, it's speckly kitchen surfaces that have got bits of ceramics and yeah, well, somebody's launched ferrazzo with bits of wood in. Adam: *laughs* Okay fair enough. Ben: So yeah, I think there's a lot that we could do in the future. We can't eat wood, because our bodies can't process lignin. But in terms of, yeah, the afterlife of what happens when we've extracted the flavour and the colour, there's going to be options. Adam: So this whole area of using trees for a drink, I've not, I mean, I'm ignorant of loads of stuff, so maybe this is common and I just don't know about it, but how novel is this? Ben: It's, if you think about maple syrup, birch water, we've tapped trees for a long time. And then you think about aged alcoholic spirits, specifically whisky, I guess. And then you think... Adam: And oaked wines. Ben: And oaked wines. Or you think about barbecued food, smoked food. We actually do have this connection and a lot of history in terms of the flavour and power of wood for things that we kind of consume. But in non-alcoholic drinks, yeah, not in the process that we're using or to the breadth of trees that we're working with. Adam: It's quite primal in a way, the way you describe it there. You can imagine early cooking would have taken place on wood, wouldn't it? Ben: Yes, yes. Adam: So, and then we go, oh, actually that tastes quite nice, that sort of woody flavour to it. Ben: I liken it to, or the picture I have, the most perfect rose-tinted picture I have in my mind is, I am sat by a fire, a wood fire, on a wooden chair, at a wooden table, with a piece of paper, and a pen that uses oak gall ink. Adam: Right, yeah. Ben: And I am drinking, probably from a wooden vessel, some Sylva. Adam: OK. Ben: And that is, you know, that's kind of, that's pretty heavenly, I think, in my head. Adam: Have you ever... Ben: Here's a sweet chestnut tree. Adam: Have you ever written with oak gall? Ben: I haven't. Have you? Adam: Yes. Ben: Have you! And? Adam: Yeah, I mean... *both laugh* We just did it in the forest, so I'm sure you can improve the quality of the ink. But it is extraordinary that you go, I think, I could have got this wrong, but I think Shakespeare wrote with oak gall. Ben: Absolutely. A thousand years of printing history. Adam: Yeah, I mean, it is extraordinary and it sort of worked. You know, it wasn't great, but then we didn't know what we were doing. So it is interesting that you just go, take that off the tree, grind that up, let's write. And you go, it worked. That's extraordinary that that worked at all, really. So yeah, yeah. *both laugh* Ben: All because of a little wasp. I mean, it's kind of... Yeah, it is it is wild. Adam: Amazing. So I know you're running a business and this is both your home and then the business and whatever, but what do you think about the environmental debate? We live in interesting times where, I mean, even really recently, people have been talking about moving to net zero and then lots of very serious political figures talking about, well, no, that's actually not going to work and stepping back from commitments to electric cars, and I think politicians are doing that partly because they feel there isn't the public support for the costs of supporting the environment. What's your take on all this? Ben: I've been probably a few, maybe three, four years ago, I was really hopeful. I think there was some real energy behind COP and there was some just, there was, it felt like there was just a lot happening. And then the last couple of years, I guess, I felt less hopeful in terms of the, sustainability has lost its edge and lost, maybe just lost being a priority. Or we've got bored of it or lots of things have been set up which are brilliant and there is a bit of lack of interest from the public. Or we've stopped worrying so much about the future of the environment because other things have come in for us to worry about. Adam: Right, so you think we have a limited scope for worrying and that's full? Ben: Yeah, I do. So I don't know, I kind of, you know, and it's obviously it's incredibly geopolitical and dependent on the time in terms of who's in charge and therefore what energy this gets given and therefore what then seeps into the media, the narrative, the public discourse on this. And I can't speak for everybody, but if I had a sense, it would probably be, I'm doing my bit now. You told me I need to recycle this or turn this off or get an electric car or I don't know, like I'm doing that. Adam: Yeah. Ben: So what are you guys doing? You know, I don't know. Not that I'm not hopeful, but I feel like the sentiment has become less hopeful. Adam: You think these things change? Ben: Absolutely. I mean, look at the, yeah, I, if I... hold on to the last 10 years of seeing our attitudes towards alcohol and the non-alcoholic drinks options to now where we are, things can change. Adam: Yeah. It is interesting. I mean, which way? Because we've got... Ben: I just wanted to draw this wonderful oak tree to your attention. Adam: Oh I see, yes. This is something from Harry Potter, the great whomping willow. Ben: The whomping willow. Adam: That's right, yeah, which it's not a willow, but go on. Ben: So our woodpecker... Adam: Oh, yes, look at that. Ben: Look at that. I mean, absolutely perfect, perfect hole. So this oak tree, probably at least 400 years old and struck by lightning last year. Adam: Wow, is that what the damage we're seeing? Ben: This natural char. Adam: Yeah, I was going to say, we can see this very charred bit of it. Gosh, and there's bits fallen down, is that from the lightning strike? Ben: This is what we've taken down. Adam: Oh, you've taken that down. Ben: So that is naturally charred. So to me that is... Adam: Ahh, is that flavour? Ben: Yeah. Adam: Everyone else goes, oh my God, the tree got hit by lightning. Ben rushes out and goes, fantastic, a new flavour! Ben: I am, that takes me to A, we've got some of that back at the lab. So we've, we've seen what it tastes like, which is wonderful. B, this is what barrels do to the, you know, it's what they do to the inside of a barrel, they char it. And 3, I start thinking, how can you engineer lightning to strike wood? Adam: Right. Ben: Not a tree, but wood. Adam: Right, okay. Ben: To create this natural char. Adam: Okay, amazing. So we might see that in a drink sometime soon. Ben: *laughs* Yeah, we love we love this tree. Adam: You also run, well not run, you present a podcast about ADHD. Is that correct? Ben: I set up a neurodiversity charity two years ago following my autism and ADHD diagnosis. And yeah, we set up a podcast called The Hidden 20% where on a weekly basis I sit down with everything from neuroscientists to top researchers, psychologists, celebrities, people running neurodiversity charities. And yeah, we kind of try and get to the truth. Adam: And you having ADHD, is that significant for you? Ben: It's significant in the sense that I didn't know that I was autistic and ADHD until I was 39. That's quite significant, and that's been a big learning. Adam: But whether it was diagnosed or had a label or whatever, is sort of separate from what I was trying to ask, you must have noticed some characteristics? Ben: Oh, I was the last to know, apparently. Adam: Right. You didn't feel, or even looking back on it now, you don't feel that your ADHD has had some sort of influence on what you've done? Ben: It's my brain, so it absolutely has influenced everything that I've done. But given that I saw my first psychiatrist when I was 8, and I've seen multiple psychologists, psychiatrists, you know, I've been in rehab in my early 20s, and no one ever, ever had talked about autism, ADHD. And so to get to 39, and I'm not alone, unfortunately, and a huge amount of people who've been missed, because we thought it was only little boys. Adam: Right. Do you think it's been, whatever challenges or difficulties that's brought, in looking in retrospect, do you think it's brought some positives as well? Ben: Oh, I think one of the biggest challenges around people and understanding or having more understanding around neurodiversity is that it's not all bad and that it's not a disease. And there are huge, you know, I have, I'm a synesthete, so I can taste colour and I see flavour and colour. Adam: Ok so that's a very clear benefit isn't it! Ben: Really helpful. I have a pretty photographic memory, which is incredibly helpful when you're analysing or trying to memorise lots of different plants or trees and behaviour around how a tree performs. Adam: Seems to me you're also very focused. Is that fair? Ben: Very focused. Adam: And that's often a symptom, isn't it, super focus? Ben: Yeah, so we talk about, in ADHD, people talk about hyper-focus. And in autism, people talk about special interests. Adam: Right. Ben: And I have both of those *laughs*. And trees, so trees is my special interest and being ADHD allows me to hyper-focus on that. I'm only learning that I can harness it and use it and I have a really good understanding of how my brain works now and that's massively empowering. Adam: Okay, brilliant. All right. Well, you've taken us on a circuit. We're back to, not the shed, that's a terrible... Ben: The lab. Adam: The barn. Very nice barn. So shall we go back in? Is there something to taste? Ben: Yeah, I think we should have a drink. Adam: I shouldn't leave without tasting it. Brilliant. Ben: No *laughs* You can go and see all this apple wood as well. Adam: Oh yeah. Oh look, the apple wood van is leaving. So has he deposited his apple wood? Yes. Okay, that was quick. So while Ben prepares some rather nice non-alcoholic tree tipples for us, I wanted to take this opportunity of thanking you for joining us on this particular podcast. And wherever you are and whenever you do it, I wanted to wish you from all of us, to all of you, some very happy wanderings. Thank you for listening to the Woodland Trust Woodland Walks. Join us next month when Adam will be taking another walk in the company of Woodland Trust staff, partners and volunteers. And don't forget to subscribe to the series on iTunes or wherever you are listening. And do give us a review and a rating. If you want to find out more about our woods and those that are close to you, check out the Woodland Trust website. Just head to the Visiting Woods pages. Thank you.  

How We Seeez It! Episode 323, Happy Gilmore (1996) “I don't want a *piece* of you, I want the *whole thing*!”– Bob Barker. For this week's episode we have are doing our February's throwback. Adam Sander's 30-year-old Hockey and Golf comedy.  Possibly one of his most iconic movies. So quotable still to this day. This was so much fun to discuss. So, join us for the first discussion on our thoughts and don't forget about our cocktails for this episode. There should be some good ones.         As always, mix a drink, have a listen, and let us know what you think. Or if there is something you watched that we might enjoy or a can't miss series. Also please rate and review show on all your favorite podcast apps. Drinks for the episode. "Goofy Pants and a Fat Ass" -Goofy Pants   1½ oz potato vodka   ¾ oz limoncello   ½ oz elderflower liqueur   ½ oz lemon juice   1 oz chilled berry tea   Small pinch of salt   Top with club soda -A Fat Ass   2 oz Canadian whisky   ½ oz maple syrup   ¼ oz lemon juice   ¼ oz elderflower liqueur   2 dashes Angostura bitters   Small pinch of salt   Top with strawberry lemon sour/tart ale “The Price is Wrong” 2 oz Gin 2 oz condensed Earl Gray tea. 1.5 oz homemade Limoncello 1.5 oz Lemon Juice  .75 oz Lemon Infused Syrup  Shaken and poured over ice in Collin's glass. Topped with Lemon sparkling water Show links. https://hwsi.podbean.com/e/happy-gilmore-1996/  HWSI LinkTree HWSI Facebook Link HWSI Instagram Link HWSI Youtube link !! You can also email the Podcast at the.HWSI.podcast@gmail.com

February looks a little different this year… because we are letting men take the mic.To kick off our February Men's Series, we are joined by actor, producer, veteran and content creator Mike Bless aka Michael Anthony. This conversation dives deep into dating, emotional healing, masculinity and the realities of modern relationships from a male perspective.We talk about how men process heartbreak, the role of honesty in dating, why communication looks different for men, and the idea that many men heal quietly instead of publicly. Mike opens up about accountability, emotional vulnerability, dating expectations and the importance of being honest about intentions early.Of course, we also get into power dynamics in relationships, monogamy vs honesty, the Atlanta dating scene, men wearing purses (yes, we went there), and why giving space in early dating might actually be healthy.This episode kicks off a full month of real conversations with men about love, growth, healing and relationships — and we are listening.Cocktail of the Week: The Leading ManIngredients2 oz bourbon 1 oz blood orange juice ½ oz simple or honey syrup 2 dashes Angostura bitters Orange peel garnishInstructionsAdd bourbon, blood orange juice, syrup and bitters to a mixing glass with ice.Stir for about 20–25 seconds until well chilled.Strain over a large ice cube in a rocks glass.Express the oils from an orange peel over the drink and drop it in.Sip, stare dramatically into the distance, and pretend you're the main character.

How We Seeez It! Episode 322, Buffy the Vampire Slayer Season 1, Episodes 1 thru 6 “In every generation there is a Chosen One. She alone will stand against the vampires, the demons, and the forces of darkness. She is the Slayer.” – Rupert Giles. Flipping the tropes on their head is what this series does. It takes the idea that started in the movie and gives it a much bigger stage. Sarah Michelle Gellar takes on the key role along with her team of Slayer-ets, bringing us seven seasons of the Buffy Verse. We will cover all seven seasons, about six episodes at a time. So, join us for the first discussion of our thoughts, and don't forget about our cocktails for this episode. There should be some good ones. As always, mix a drink, have a listen, and let us know what you think. Or let us know if there is something you watched that we might enjoy, or a can't-miss series. Also, please rate and review the show on all your favorite podcast apps. Drinks for the episode. "Rain of Toads" 2 oz Paul John Unpeated Single Malt ¾ oz fresh lemon juice ½ oz honey syrup ¼ oz génépy 1 dash Angostura bitters 1 dash salt & pepper bitters “Nerf Herder” 2 oz Deep Eddy Ruby Red Grapefruit Vodka 2 oz Pucker Watermelon schnapps  .5 oz Lemon infused Simple Syrup  .5 oz blood Orange bitters Pour over ice in Highball glass and top with Ginger ale Garnish with a dried blood Orange “Red Wine Punch” 4 oz red wine 4 oz cranberry juice Splash of Cointreau “Hellmouth Highball” 2 oz Buffalo Trace bourbon .5 oz fresh lime juice Canada Dry ginger ale (to top) Lime wedge (garnish) Beer 21st Amendment's Hell or High Twilight   Show links: https://hwsi.podbean.com/e/buffy-the-vampire-slayer-season-1-episode-1-thru-6/  HWSI LinkTree HWSI Facebook Link HWSI Instagram Link HWSI Youtube link !! You can also email the Podcast at the.HWSI.podcast@gmail.com

After our last few themed episodes we're now back to our regular format – talking two bottles, a book, a bar and a very special guest… Our first product is Jin Jin – an enzymatic cordial. Chivas Regal Crystalgold. Equally intriguing, in a very different way is Chivas Regal Crystalgold, the first clear spirit from Chivas Regal… With a nod to Dry January our book tells you everything you could want to know about lighter drinking. It's Low Alcohol Cocktails – New Frontiers in Mixology by Diego Ferrari. And to warm up on a cold winter's evening we headed to The Winter Chalet at Rosewood London. Finally, our guest is Katie Rouse, co-owner of Couch in Birmingham, who joins us to talk about the bar's Couch Surf programme.What we're mixing:Horse's Neck With A Kick40ml cognac120ml ginger ale5 dashes of Angostura bitterslong strip of lemon peelMethod:Chill glasses and fill with ice. Add the cognac then top with ginger ale, add Angostura bitters. Stir gently to combine. Garnish with a long strip of lemon wound in and over the top of the glass.Links to bars mentioned in this episode:Couch StirchleyChivas Regal CrystalgoldLow Alcohol Cocktails – New Frontiers in Mixology – by Diego FerrariJin JinThe Chalet at Rosewood LondonThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

Check out our upcoming tour dates in February at https://www.drunkblackhistory.com/upcoming-shows! We'll be hosting shows in Philly, LA, Boston, Austin, Brooklyn, and more!   Don't forget to follow us on Instagram at officialdrunkblackhistory!Host Brandon (@frodo_blackins) is joined by Hippin Hops Brewpub and Oyster Bar owner, LaMont Russell to discuss the career and legacy of comedian/actor Bernie Mac. They talk about LaMont's experience as a business owner, LaMont growing up in Chicago, and why Bernie Mac is considered one of the best comedians to ever do it. DBH Links:- https://www.instagram.com/officialdrunkblackhistory- https://www.drunkblackhistory.com/ - https://www.youtube.com/@drunkblackhistory- https://www.teepublic.com/t-shirt/16706941-dbh-logoGuest:LaMont RussellHosts:Brandon CollinsThe King of Comedy Cocktail RecipeIngredients 2 oz rye whiskey (or bonded bourbon if you want it rounder) ½ oz Averna or other amaro (for depth and hard-earned wisdom) ¼ oz honey syrup (1:1 honey + warm water) 2 dashes Angostura bitters 1 dash orange bitters Orange peel (expressed) Instructions1. Add whiskey, amaro, honey syrup, and bitters to a mixing glass with ice.2. Stir until well chilled and properly diluted (about 20–25 seconds).3. Strain into a rocks glass over a large cube.4. Express an orange peel over the drink, rim the glass, and discard or drop in.Sponsors:NuNormHereSay.Live"Drunk Black History" is a production of Casa de Collins LLC.

Joshua and Jason discuss something SCN don't do too often: run a promotion on singlecasknation.com. Tune in as the duo discuss their "Bundle Up with SCN" promotion which will run from Jan 26 through to Feb 6th.  Add to this, J&J taste through the new Bruichladdich Rye 7yo and discuss the growing number of Scottish distilleries dipping their toes into the world of Rye Whisky. It's an exciting time to be a lover of rye whisky. What's more is Jason shares his Black Manhattan recipe using the Bruichladdich rye below: Black Manhattan 2 Oz The Laddie Rye 1 Oz Amaro 1 dash Angostura bitters 1 dash Orange bitters Method: Stir with ice, strain over ice cube, garnish with brandied cherry. ...as usual, have a seat, have a pour, and listen in. Unless you're driving. If you're driving, be smart and stay sober but be sure to listen into the conversation! Special thanks to: - Weigh Down for allowing us to use their song "Wooden Monsters" as our theme song - Moana McAuliffe for designing our Podcast Logo - RØDE for making *really* great microphones - Focusrite for making awesome USB receivers - Olympus and Tascam for making fine mobile recording devices - Joshua Hatton for producing and editing

U.S. immigrant visa pause for 12 Caribbean nations, workforce shifts in Cayman, e‑passport rollout and agro export channels in the DR, Jamaica's climate‑resilient coffee plan, Angostura's return to India, USVI refinery cleanup steps, Puerto Rico's airport microgrid, and Barbados Sailing Week 2026 are the headlines on today's podcast.Listen and subscribe to the Pulse of the Caribbean News Round Up for news you need to know.Send news releases to news@pulseofthecaribbean.com. For the Pulse of the Caribbean advertising and marketplace feature opportunities, email biz@pulseofthecaribbean.com. Like and follow us on Facebook.

Porfirio Barba‑Jacob fue el seudónimo literario de Miguel Ángel Osorio Benítez (Santa Rosa de Osos, Antioquia, 1883 – Ciudad de México, 1942), uno de los poetas más intensos y errantes de Colombia. Nacido en una familia campesina, creció con sus abuelos en Angostura y desde joven recorrió Colombia fundando revistas y escribiendo bajo distintos seudónimos: Marín Jiménez, Ricardo Arenales y finalmente Porfirio Barba‑Jacob desde 1922. A partir de 1907 vivió en Centroamérica, Estados Unidos y México. Periodista polémico, fue encarcelado por criticar al régimen de Porfirio Díaz, expulsado luego de México y Guatemala, y vivió en Cuba, Honduras, El Salvador (donde presenció el terremoto de 1917), antes de regresar en 1930 a México, donde escribió columnas como “Perifonemas” hasta su muerte por tuberculosis en 1942. Sus primeros poemas fueron “Campiña florida” (Barranquilla, 1907), junto a “Árbol viejo” y la célebre “Canción de la vida profunda”. Obras recogidas en antologías durante su vida: Rosas negras (1932, Guatemala), Canciones y elegías (1933, México) y La canción de la vida profunda y otros poemas (1937, Manizales). Póstumamente se publicaron Poemas intemporales (1944) y Antorchas contra el viento (1944) entre otras. Como periodista, su crónica "El combate de la Ciudadela narrado por un extranjero" sobre la Decena Trágica de México (1913) reflejó su compromiso político y literario. Escribió también relatos de alta calidad literaria como El terremoto de San Salvador: narración de un superviviente (1917), considerada un clásico de la crónica hispanoamericana. Su obra es representativa de un modernismo ecléctico, influido por Baudelaire y Rubén Darío, con una sensibilidad romántica, musical y trágica. Refleja temas como la muerte, la pasión, la nostalgia y la dualidad entre belleza y horror. Abiertamente gay, trató el amor entre hombres en varios poemas, convirtiéndose en un referente pionero de la literatura LGBT en Colombia y América Latina. Falleció en pobreza y enfermedad en Ciudad de México. Sus restos fueron repatriados a Colombia en 1946 y depositados en la Rotonda de los Hombres Ilustres. En resumen, Porfirio Barba‑Jacob fue un espíritu cosmopolita y transgresor, cuya poesía y crónicas siguen impactando por su intensidad lírica, su compromiso político y su apertura afectiva.

How We Seeez It! Episode 317 One Battle After Another (2025) “ I believe she was a sperm thief.” -Col. Steven J Lockjaw. Hold on to your seats this one. From Paul Thomas Anderson comes a tale inspired by the novel “Vineland”. It could very well be up for best picture. Praised by some for its groundbreaking cinematic experience and ambitious style, while also criticized by its disjointed pacing, under-developed characters and tonal inconsistencies. We definitely have some feelings on this one.   We cover our thoughts on it and there is so much to talk about in this one, so join us for the discussion and don't forget about our cocktails for this episode. There are some good ones.         As always, mix a drink, have a listen, and let us know what you think. Or if there is something you watched that we might enjoy or a can't miss series. Also please rate and review the show on all your favorite podcast apps.   Drinks for the Episode  "Blind Summit" 1½ oz rye whiskey ½ oz Amaro Nonino ¼ oz Amaro Montenegro ¼ oz Benedictine 1 bar spoon Amaro Braulio 1 dash Angostura bitters lemon peel (expressed) “One Shot after another” 4 shots of Mezcal with Lime chaser Show links. https://hwsi.podbean.com/e/one-battle-after-another-2025/  HWSI LinkTree HWSI Facebook Link HWSI Instagram Link HWSI Youtube link !! You can also email the Podcast at the.HWSI.podcast@gmail.com

RESOLUTIONS! A new year has arrived, which means it's time to make bold promises you'll quietly abandon by mid-January. But fret not: Chris, Amanda and Matt have returned from a long podcasting hiatus with 3 drinks and a plan to ensure 2026 is your best year ever. Unfortunately, things quickly fall apart after Amanda pours a drink laden with half a stick of butter while admitting she has no ability to track her schedule. Matt then attempts to raise the conversational IQ by questioning whether it's harder to start a good habit or to break a bad one, but the group instead fixates on Amanda's Cheez-It addiction. If you're looking to start 2026 in style, look no further than this latest episode of the 3 Questions, 3 Drinks podcast.  DRINKS IN THIS EPISODE:HOT BUTTERED RUM >> 1 oz dark rum, 1 tbsp butter, 1–2 tsp brown sugar, Hot water, Nutmeg (for garnish). Add butter and brown sugar to a mug. Pour in rum and top with hot water (less than you think). Stir until melted. Garnish with freshly grated nutmeg. Best enjoyed on a snowy day, preferably while questioning your life choices. WATERSHED BOURBON >> Watershed Distillery Uncut, Unfiltered Straight Bourbon. Pour two fingers worth of bourbon over ice (or enjoy neat if you're feeling brave). Sip slowly while running your fingers through your newfound chest hair. MARTINEZ COCKTAIL >> 1½ oz Dingle Gin, 1 ½ oz sweet vermouth, 1 tsp maraschino liqueur (Luxardo preferred), 2 dashes Angostura bitters. Stir all ingredients with ice. Strain into a chilled cocktail glass and garnish with an orange peel and/or a Cheez-It.If you've been enjoying the 3Q3D podcast, please subscribe and consider giving us a rating, a review, or sharing an episode with a friend.  Follow our social sites here:Instagram:  https://www.instagram.com/3drinkspodcast/?hl=enFacebook:  https://www.facebook.com/3Drinkspodcast

Porfirio Barba‑Jacob fue el seudónimo literario de Miguel Ángel Osorio Benítez (Santa Rosa de Osos, Antioquia, 1883 – Ciudad de México, 1942), uno de los poetas más intensos y errantes de Colombia. Nacido en una familia campesina, creció con sus abuelos en Angostura y desde joven recorrió Colombia fundando revistas y escribiendo bajo distintos seudónimos: Marín Jiménez, Ricardo Arenales y finalmente Porfirio Barba‑Jacob desde 1922. A partir de 1907 vivió en Centroamérica, Estados Unidos y México. Periodista polémico, fue encarcelado por criticar al régimen de Porfirio Díaz, expulsado luego de México y Guatemala, y vivió en Cuba, Honduras, El Salvador (donde presenció el terremoto de 1917), antes de regresar en 1930 a México, donde escribió columnas como “Perifonemas” hasta su muerte por tuberculosis en 1942. Sus primeros poemas fueron “Campiña florida” (Barranquilla, 1907), junto a “Árbol viejo” y la célebre “Canción de la vida profunda”. Obras recogidas en antologías durante su vida: Rosas negras (1932, Guatemala), Canciones y elegías (1933, México) y La canción de la vida profunda y otros poemas (1937, Manizales). Póstumamente se publicaron Poemas intemporales (1944) y Antorchas contra el viento (1944) entre otras. Como periodista, su crónica "El combate de la Ciudadela narrado por un extranjero" sobre la Decena Trágica de México (1913) reflejó su compromiso político y literario. Escribió también relatos de alta calidad literaria como El terremoto de San Salvador: narración de un superviviente (1917), considerada un clásico de la crónica hispanoamericana. Su obra es representativa de un modernismo ecléctico, influido por Baudelaire y Rubén Darío, con una sensibilidad romántica, musical y trágica. Refleja temas como la muerte, la pasión, la nostalgia y la dualidad entre belleza y horror. Abiertamente gay, trató el amor entre hombres en varios poemas, convirtiéndose en un referente pionero de la literatura LGBT en Colombia y América Latina. Falleció en pobreza y enfermedad en Ciudad de México. Sus restos fueron repatriados a Colombia en 1946 y depositados en la Rotonda de los Hombres Ilustres. En resumen, Porfirio Barba‑Jacob fue un espíritu cosmopolita y transgresor, cuya poesía y crónicas siguen impactando por su intensidad lírica, su compromiso político y su apertura afectiva.

We're not too proud for clickbait. Our download fishermen discuss the impending signing deadline Tatsuya Imai, the tepid offseason overall, and the Giants bought ... a theater? Also, Bob calls for a lightning round where they discuss Logan Webb in the WBC, whether the Giants future success depends on the performance of Bryce Eldridge, and Ben's new job.On the cocktail side of things Matthew is drinking a Bourbon Foster while Ben is drinking The Hand of Vecna. Recipes below.Bourbon Foster1 1/2 oz Bourbon3/4 oz Banana Liqueur1/2 oz Aged Rum1/4 oz Spiced Demerara Syrup3 Dashes Angostura BittersAdd all ingredients to a mixing glass filled with ice. Stir for 30 seconds. Strain into a coupe glass and garnish with a banana slice or dried banana chip.The Hand of Vecna2 oz Scotch2 sugar cubes (or 2 tsp of granulated sugar)3 dashes Angostura bitters1/4 oz Absinthe1 orange wheel and 1 star anise for garnishRinse a rocks glass with the absinthe and pour out any remainder. In a mixing glass muddle the sugar with the bitters, add the Scotch, fill with ice and stir to desired dilution. To the prepared rocks glass add a large chunk of ice and strain in the mixture from the mixing glass. To create the garnish fold the orange wheel around the star anise (like a taco) and pin shut with a cocktail pick and drop into the rocks glass.#doitforginny

Christmas is here, and after a brief hiatus due to a hectic workload, Chris Fernandez-Packham returns with the traditional festive special. This year, we raise a glass to the Victorian origins of the cocktail—a “Golden Age” of social and technological evolution that saw the transition from traditional British punches to the precision of the American “sensation-drink”. From the “Ice King” who shipped New England ponds to Calcutta to the middle-class women of Chicago claiming public spaces one Manhattan at a time, we explore how spirits, science, and social change collided. We conclude, as always, with a classic Victorian ghost story: The Shadow in the Corner by M. E. Braddon. Key Topics Covered: The Original Manuals: Comparing Jerry Thomas's legendary Bar-Tender's Guide (1862) with the defensive British response in Drinking Cups & Their Custom (1869). The Science of Bitters: The medicinal origins and industrialization of Angostura and Peychaud's bitters. Technological Breakthroughs: How the Coffey Still revolutionized spirit consistency and Frederic Tudor created the global ice trade. Cocktails and Gender: The role of the cocktail in helping middle-class women claim public spaces in 19th-century Chicago tea rooms. New Orleans Chemistry: The multicultural melting pot that gave us the Sazerac, the Absinthe Frappé, and the labor-intensive Ramos Gin Fizz. Royal Habits: Queen Victoria's daily Scotch-and-wine habit and her curious refusal to use ice. Festive Ghost Story: A reading and analysis of The Shadow in the Corner by M. E. Braddon. Works Cited & Sources: Jerry Thomas: The Bar-Tender’s Guide / How to Mix Drinks. Henry Porter & George Roberts: Drinking Cups & Their Custom (1869). Emily A. Remus: “Tippling Ladies and the Making of Consumer Culture” (The Journal of American History). Angostura Bitters: “Our Story”. https://angosturabitters.com/our-story/ Scotch Whisky Magazine: “Whisky Heroes: Aeneas Coffey”. Statista: “U.S. Alcohol Consumption Per Person”. Big Edition: “Queen Victoria's Food Habits”. Smithsonian Magazine: “Did New Orleans Invent the Cocktail?”. “A Brief History of Ice.” The Alcohol Professor, 19 Mar. 2018, www.alcoholprofessor.com/blog-posts/blog/2018/03/19/a-brief-history-of-ice. Accessed 20 Dec. 2025. “Commercial Ice – Cambridge Historical Society.” History Cambridge, historycambridge.org/innovation/Ice.html. Accessed 20 Dec. 2025. “Planning and Control in the 19th Century Ice Trade.” Accounting Historians Journal, vol. 11, no. 1, Spring 1984, egrove.olemiss.edu/cgi/viewcontent.cgi?article=1196&context=aah_journal. Accessed 20 Dec. 2025. The Ice King: https://fee.org/articles/frederic-tudor-the-entrepreneur-who-brought-ice-to-calcutta/  Sazerac Recipe and History. New Orleans & Company, www.neworleans.com/drink/cocktails/sazerac/. Accessed 20 Dec. 2025. “The Sazerac Story.” The Sazerac Company, www.sazerac.com/our-company/our-story.html. Accessed 20 Dec. 2025. “What is a Coffey Still?” Whiskipedia, 22 May 2020, whiskipedia.com/fundamentals/what-is-a-coffey-still/. Accessed 20 Dec. 2025. The Emergence of New Orleans Cuisine.” The American Menu, 5 June 2024, www.theamericanmenu.com/2024/06/the-emergence-of-new-orleans-cuisine.html. Accessed 20 Dec. 2025. “History of Craft Cocktails in NOLA.” Where Y'at New Orleans, 20 Nov. 2024, www.whereyat.com/new-orleans-craft-cocktail-history. Accessed 20 Dec. 2025. “History of the Cocktail.” New Orleans & Company, www.neworleans.com/things-to-do/history/the-history-of-the-cocktail-and-new-orleans/. Accessed 20 Dec. 2025. The post Christmas special 2025: Anyone for cocktails? appeared first on AGE OF VICTORIA PODCAST.

Join Uncle Brad and Jules as they explore the classic Three Dots and A Dash cocktail. Brad demonstrates the traditional recipe while Jules adds an unexpected Mexican twist (and no, it's not tequila). Discover the fascinating history behind this tiki favorite, including how it earned its Morse code-inspired name and the story of its creator. The episode wraps up with expert recommendations on rum bottles that make perfect holiday gifts for the spirits enthusiast in your life. Enjoy that sipping rum over a nice chunk of clear ice from your Klaris Ice Machine. Go to craftKLARIS.com and use the code AOD10 for 10% OFF your purchase. Trust us, you won't regret it ;-)    3 Dots & Coconut Horchata  Ingredients  1 oz aged rhum agricole  3/4 oz blended rum, likebrads   ½ oz allspice dram  ¾ oz lime juice  1 oz RumChata (or coconut horchata)  3/4 oz coconut cream (Coco López or similar)  ½ oz cinnamon syrup  1 dash Angostura bitters (optional but amazing)  Directions: Add all ingredients to a shaker. Shake HARD with ice (you want it frothy and cold). Double strain into a tiki mug or double old fashioned glass. Top with a little crushed ice.  Three Dots & A Dash Recipe  Glass: Tall Tiki or Collins Glass  Garnish: 3 cherries and a pineapple slice shaped into a dash on a cocktail pick  Ingredients:  1½ oz aged rhum agricole (preferably from Martinique)  ½ oz aged Caribbean blended rum  ¼ oz falernum liqueur  ¼ oz allspice liqueur  ½ oz fresh lime juice  ½ oz fresh orange juice  ½ oz honey syrup (2:1 honey to water, acacia honey preferred)  1 dash Angostura aromatic bitters  Handful of ice  Directions: Add all ingredients to blender and flash blend (3 second pulses 3 – 4 times). Pour into glass, top with crush ice, and garnish.  TIP: Gifting rum for the holidays    Klaris  IG: @craftklaris  Website: www.craftklaris.com       The Art of Drinking  IG: @theartofdrinkingpodcast   Website: www.theartofdrinkingpodcast.com     Join Jules  IG: @join_jules  TikTok: @join_jules   Website: joinjules.com    Uncle Brad   IG: @favorite_uncle_brad    This is a Redd Rock Music Podcast  IG: @reddrockmusic  www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Daniyel is, in my opinion, the most naturally gifted brand ambassador I've ever met, but the reason he's been nominated for so many awards and other accolades is that since I met him many years ago, he has always been on a never-ending journey of self-improvement. I don't think I've ever seen him without a broad grin on his face, and if you spend ten seconds in his company, you'll have one, too. We caught up to talk about his origin story in Trinidad, working in fine dining and TGI Friday's, leaving mobile cocktail-bar catering entrepreneurship behind for full-time brand ambassadorship for the House of Angostura, and the power of gratitude, among a lot more. This is a very wholesome episode - enjoy!Daniyel on IG: https://www.instagram.com/daniyeljones/Daniyel on LinkedIn: https://www.linkedin.com/in/daniyeljones  Get in touch with Duff!Podcast business enquiries: consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk for a couple of hours about OTHER things besides their prepared speaking points or their new thing, whatever that is. They need to be able to hang. Oh, plus we don't edit, and we won't supply prepared or sample questions, or listener or “reach” stats, either, and no, you can't sit in on the interview or Zoom.) Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, liquor brand creation and repositioning: philip@liquidsolutions.orgPhilip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Facebook: facebook.com Old Duff Genever on X/Twitter: ...

Buster is a spender but Johnson says long pitching contracts are risky. The brothers debate this conflict and discuss who the Giants will target after Buster inevitably wins. Also how will the looming lock out of 2027 impact this off-season? And yes, the lockout is most certainly coming.On the cocktails side of things, today Matthew is drinking a Winter Daiquiri while Ben is drinking a Whinter Sour. Recipes below.Winter Daiquiri2 oz White Rum1 oz Lime Juice1/2 oz Rich Demerara Spiced Syrup1/2 oz Allspice DramShake all ingredients with ice until well-chilled. Strain into a chilled coupe. Garnish with a cinnamon stick.Whinter Sour2 oz Spiced Bourbon (Ben spiced his with 1 cinnamon stick, 4 cloves and 5 allspice berries in a 750 ml bottle for 24 hours, you should experiment with your preferred spices.)3/4 oz fresh lime juice3/4 oz simple syrup1 dash Angostura bitters (optional)Combine all ingredients in a shaker with ice. Shake until chilled. Strain into a coupe glass with no garnish, though a floating lime slice would not be remiss.

Au fond du placard, dans des bocaux, des sachets, se nichent des trésors :  des feuilles de figuier séchées, du sumac, des feuilles de curry et des graines de moutardes infusées dans l'huile, des goûts à parsemer ici et là sur le riz du jour- ni tout le même ni tout à fait un autre. Un peu d'ailleurs sur ce qui fait votre quotidien avec, en prime, un supplément d'âme. Cette petite épicerie est subjective, forcément, puisque chacun y conserve ce qu'il est bien d'avoir toujours sous la main, des graines, des mélanges partagés ou souvenir de voyage, de rencontres. «J'ai tout ça dans mes placards, qu'est-ce que j'invente aujourd'hui.» Avec Céline Brisset, cuisinière, photographe, autrice de «Ma petite épicerie du monde», aux éditions Glénat, et aux éditions Menu Fretin «London Menu», dans la collection «Le voyageur affamé» Paris, Bruxelles, Lisbonne et Londres, les magazines de Menu Fretin : Céréales, Appert... Pour aller plus loin :   - Épices, un voyage avec Olivier Roellinger, de Christian Lejalé. Éditions Imagine   - N'duja  : saucisse épicée italienne, calabraise fondante qui peut se griller, s'étaler, se manger à la cuillère - Paprika fumé : pimenton fumé - Angostura : bitter originaire de Trinidad - Kimchi : avec Luna Kyung - Borough Market à Londres - Fortnum and mason  - Neki Segnit le répertoire des saveurs, éditions Marabout   - Tofu, une anthologie de Camille Oger, éditions de La Plage - Monsieur Suzuki.   Programmation musicale :  Figa de Guiné, de Marine Froes.   Recette : Scotch egg, «Ma petite épicerie du monde», de Céline Brisset.

Angostura Bitters is the essential ingredient in many cocktails, including the Wisconsin staple, the Old Fashioned. And it is the concoction that made Nelsen's Hall and Washington Island famous. But the company and the beverage have always been a bit of a mystery. Robert Simonson, cocktail writer for the New York Times, journeyed to the distillery in Trinidad to get answers about Angostura, and even found some. His story about the journey appears in the winter edition of Door County Living. He joins Myles Dannhausen Jr. to talk bitters, the rebirth of cocktails, and the evolution of the bartending craft.

We're back with another All Spice Dram cocktail, and this week we're exploring the Lion's Tail—a bourbon-based classic that emerged from the creative explosion of post-Prohibition mixology. Brad walks you through the proper technique for crafting this spirited sipper then dives into its fascinating history and the possible origins of its name. Jules adds her personal twist to the recipe, then shifts gears for our tip segment with a guide to the three most popular fall amaro's that should be on your radar as the weather cools down. Whether you're looking to expand your home bar or just want to impress at your next gathering, this episode delivers the goods.    Want to elevate your cocktail game? Get yourself a Klaris Ice Machine for the best clear cubes you will ever see (nor not see – get it, they're clear)! Go to craftKLARIS.com and use the code AOD10 for 10% OFF your purchase. Trust us, you won't regret it ;-)    Lions Tail  Glass: Coupe  Garnish: Lime peel  Directions & Ingredients  In shaker glass add:  2.0 oz Bourbon  2 tsp of Allspice Dram liqueur  0.5 oz of Fresh lime juice  1 tsp of Rich simple syrup (2:1)  1 dash of Angostura bitters41  Shake for 20 seconds  Double Strain into coupe glass  Add garnish   Jules' Riff  Glass: Coupe   In a cocktail shaker add:  1 oz Bourbon  1 oz Rye Whiskey  ½ oz Cynar  ½ oz maple syrup  ¾ oz lemon juice  ½ oz allspice dram  1 egg white  2 dashes angostura  Dry shake  Shake again with ice  Double strain into a coupe  Fresh nutmeg on top!   Klaris  IG: @craftklaris  Website: www.craftklaris.com     The Art of Drinking  IG: @theartofdrinkingpodcast   Website: www.theartofdrinkingpodcast.com     Join Jules  IG: @join_jules  TikTok: @join_jules   Website: joinjules.com    Uncle Brad   IG: @favorite_uncle_brad    This is a Redd Rock Music Podcast  IG: @reddrockmusic  www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Don't forget to follow us on Instagram at officialdrunkblackhistory!On this bonus episode, Brandon is joined by Alabama Senatorial candidate Dakarai Larriett to discuss his career, traumatic experience in Michigan that prompted him to pursue a career in activism and politics, and the HBO documentary, “The Alabama Solution”. DBH Links:- https://www.instagram.com/officialdrunkblackhistory- https://www.drunkblackhistory.com/ - https://www.youtube.com/@drunkblackhistory- https://www.teepublic.com/t-shirt/16706941-dbh-logoGuest:Dakarai LarriettInstagram Hosts:Brandon CollinsThe Alabama Remedy Recipe:Ingredients 2 oz bourbon 1 oz peach liqueur or ¾ oz peach purée 1 oz sweet tea ½ oz fresh lemon juice 2–3 dashes Angostura bitters Ginger beer to top Peach slice or lemon wheel for garnish Optional: a pinch of cayenne or a drop of hot honeyInstructions Shake the bourbon, peach liqueur or purée, sweet tea, lemon juice, and bitters with ice. Strain into a rocks glass filled with fresh ice. Top with ginger beer. Garnish with a peach slice or lemon wheel. Optional: add a tiny dusting of cayenne or a drop of hot honey on top for heat"Drunk Black History" is a production of Casa de Collins LLC.

How We Seeez It! Episode 310, Black Hawk Down (2001) “Once that first bullet goes past your head, politics and all that shit just goes right out the window.” – Hoot. For this Veterans Day episode, we are covering the movie Black Hawk Down that is based on the true action for the Operation Gothic Serpent from UN joint operation in Mogadishu on Oct 3rd and 4th 1993. We cover our thoughts on it and there is so much to talk about in this one, so join us for the discussion and don't forget about our cocktails for this episode. There should be some good ones.         As always, mix a drink, have a listen, and let us know what you think. Or if there is something you watched that we might enjoy or a can't miss series. Also please rate and review show on all your favorite podcast apps. Drinks for the episode "The Bloody Monday" 1½ oz Rye whiskey ½ oz Fernet Branca ¼ oz Campari ¼ oz Demerara syrup 1 dash Angostura bitters 1 dash Orange bitters Strain into a rocks glass over a large clear ice cube Express an orange peel over the top and discard “BlackBerry Down” 2 oz Brother Bond Bourbon 1.5 oz Sloe Gin 1 oz Blackberry Liqueur 1 oz Lemon Juice Shaken and poured over ice   Show links. https://hwsi.podbean.com/e/black-hawk-down-2001/  HWSI LinkTree HWSI Facebook Link HWSI Instagram Link HWSI Youtube link !! You can also email the Podcast at the.HWSI.podcast@gmail.com

How We Seeez It! Episode 309, Ocean's Twelve (2004) “Look, it's not in my nature to be mysterious. But I can't talk about it and I can't talk about why.” – Rusty Ryan. Back with the second instalment of the Ocean's universe. After the success of the first movie, can the team do it again?   We cover our thoughts on it and there is so much to talk about in this one, so join us for the discussion and don't forget about our cocktails for this episode. There should be some good ones.         As always, mix a drink, have a listen, and let us know what you think. Or if there is something you watched that we might enjoy or a can't miss series. Also please rate and review show on all your favorite podcast apps. Drinks for the episode "The Fabergé Sour" 2 oz Pisco ½ oz Italicus Rosolio di Bergamotto ½ oz St-Germain ¾ oz fresh lemon juice ½ oz honey syrup 1 egg white 12 drops of Angostura bitters on top   “a Lookie Loo and Bundle of Joy” 2 oz Bly Ice Huckleberry Vodka 1 oz Aperol 1 oz Rosso Vermouth .5 oz Charred Grapefruit tonic .5 oz Blood Orange Bitters Shaken with Ice and poured into Collins glass with Ice Topped with sparkling Sicilian Lemonade  1 oz Pineapple Whiskey  1 oz Pineapple juice In a shot glass   “Dirty Dozen” Make your favorite martini and add a generous splash of olive brine and several olives.    “The Night Fox” 1.5 oz Gin .75 oz lemon juice .5 oz orgeat  .25 oz fernet 1 egg white Dry Shake for 1 min Shake with ice and Pour in a Collins glass “Beer” Asahi - Official beer of Arsenal FC 2025 Heineken - Official beer of EPL in 2004 (year of movie release) Show links. HWSI LinkTree HWSI Facebook Link HWSI Instagram Link HWSI Youtube link !!  You can also email the Podcast at the.HWSI.podcast@gmail.com

Pour yourself a glass and join Uncle Brad as he breaks down the classic Planters Punch—before Jules jazzes it up with a tropical pineapple-basil twist that'll transport you straight to the islands. Brad takes us on a spirited journey through the cocktail and Jamaican rum's history and reveals the nautical origins of being "three sheets to the wind" (spoiler: it's not about bedding). The duo wraps things up by tackling a listener question from @waterscott about the mysterious art of using walnut bitters. Whether you're a rum enthusiast or just here for the good vibes, this episode serves up history, humor, and a whole lot of flavor.  Planters Punch  Glass: Collins  Garnish: Umbrella and a lime, cherry, nutmeg... whatever  Directions & Ingredients  In mixing glass add:  3.0 oz Dark Rum  1.0 oz Fresh lime juice  0.5 oz Fresh lemon juice  0.5 oz Grenadine (best if you make it yourself)  ½ tbsp of Raw cane sugar  2 dash angostura  Shake for 20 seconds  Strain into collins glass packed with crushed ice  Add garnish    Pineapple-Basil Planter  Fresh garden vibes meet island vibes  1 oz white rum  1.5  oz Jamaican rum  1 oz pineapple juice  3/4 oz lime juice  1/2 oz basil syrup  1 dash Angostura + 1 dash orange bitters  SHAKE  Garnish: basil leaf slap + pineapple frond   The Art of Drinking  IG: @theartofdrinkingpodcast   Website: www.theartofdrinkingpodcast.com     Join Jules  IG: @join_jules  TikTok: @join_jules   Website: joinjules.com    Uncle Brad   IG: @favorite_uncle_brad    This is a Redd Rock Music Podcast  IG: @reddrockmusic  www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

How We Seeez It! Episode 304 Weapons “ I really don't like police stations, you know? They just kind of freak me out. I'm, uh... I'm phobic.” -James. For the start of Spooky season we are going to cover “Weapons”, a Zach Cregger movie. Joining us as always for the spooky movies is our friend Allisha.  We cover our thoughts on it and there is so much to talk about in this one, so join us for the discussion and don't forget about our cocktails for this episode. Should be some good ones.         As always, mix a drink, have a listen, and let us know what you think. Or if there is something you watched that we might enjoy or a can't miss series. Also please rate and review the show on all your favorite podcast apps.   Drinks for the Episode  "The Whitest Cocktail U' Know" 1.5 oz gin 0.5 oz elderflower liqueur 0.75 oz fresh lemon juice 1 oz whole milk 0.25 oz absinthe 2 dashes Angostura bitters serve in a tall glass with a straw "Missing in Action" 3/4 oz Wild Turkey 101 3/4 oz aged Jamaican Rum 3/4 oz Aperol 3/4 oz Amaro 3/4 oz Lemon Juice 1/2 oz Blood Orange bitters 1/2 oz Simple syrup   Show links: https://hwsi.podbean.com/e/weapons-2025/ HWSI LinkTree HWSI Facebook Link HWSI Instagram Link HWSI Youtube link !! You can also email the Podcast at the.HWSI.podcast@gmail.com

We'll call it ... the Negroni. Our theme park enthusiasts take stock of the 2025 season: predictions are reviewed, milestones are celebrated, tears of sorrow and tears of relief are shed over a bright red cocktail. Then they ask each other the big questions: Was this season good or bad? Should Bob Melvin be fired or retained? Did Buster make any mistakes? Can he make mistake? One thing is clear, no ERT for these thoosies; one ride on the Negroni was enough. Hit the dispatch music, Bob!Our new cocktail podcast, The Perfect Sip, is on hiatus but new episodes are in production. (Yeah, it's taking a long time ... life, you know?) If you haven't listened yet, you can catch up here: https://the-perfect-sip.captivate.fm/listenSpeaking of cocktails, today Ben is drinking a Negroni because he lost the bet while Matthew is drinking The Fitzgerald to taunt Ben. Recipes below.Negroni1 1/2 oz London dry gin1 1/2 oz Sweet vermouth1 1/2 oz CampariOrange twist for garnishCombine the gin, vermouth and Campari in a mixing glass with ice and stir to desired dilution. Strain the cocktail into a rocks glass and carefully add a single large chunk of ice. Express the orange twist over the glass and drop into the glass. Then trick your brother into a bet where he has to drink it. The Fitzgerald2 oz gin1 oz lemon juice1 oz simple syrup2 dashes Angostura bitters2 dashes Peychaud's bitters (Matthew's stamp)Combine all ingredients in shaker with ice. Shake 10-12 seconds. Double strain into a coupe glass. #doitforginny

Half Piña Colada, half Strawberry Daiquiri, the Miami Vice is a frozen classic that became a symbol of resort culture and blender-fueled excess. Bold, colorful, and built for poolside drinking, it's also a drink with surprising craft potential. Joining us to explore it is Miranda Midler, head bartender at NYC's soon-to-open Oriana. Listen on (or read below) to discover Mirandas's Miami Vice recipe — and don't forget to leave us a review wherever you get your podcasts! Miranda Midlers's Miami Vice Recipe (Half Strawberry Daiquiri / Half Piña Colada)Strawberry Daiquiri Ingredients - 2 ounces white rum, such as Denizen 5 year, Pa'lante Rum, or Bacardí- 1 ounce fresh lime juice- ¾ ounce simple syrup- Handful frozen strawberries, straight from the freezer, pulverized to a pureeDirections - Blend all ingredients with ice or add to a frozen drinks machinePiña Colada Ingredients - 1 ounce Cruzan Black Strap rum- 1 ounce Appleton Estate- ½ ounce Rhum J.M. Agricole- 2 ounces Coco Lopez- 3 ounces pineapple juice, frozen to slushee consistency (Dole or fresh squeezed)- ¾ ounce fresh lime juice- 45 milliliters water (to dilute)Directions - Blend all ingredients with ice or add to a frozen drinks machineMiami Vice Assembly - Layer in a chilled Hurricane or Poco Grande glass, with Strawberry Daiquiri on the bottom and Piña Colada on top.- Garnish with an umbrella, pineapple fronds, toasted coconut, Angostura bitters, or nothing.

The Monte Carlo feels like an obvious extension of the Old Fashioned: whiskey, bitters, and Benedictine for sweetness. Under-ordered but beloved by bartenders, it's a drink with depth, nuance, and history worth unpacking. Joining us to do just that is Alex Howard, Nashville-based co-founder and beverage director of Martha My Dear and The Ariston. Listen on (or read below) to discover Alex's Monte Carlo recipe — and don't forget to leave us a review wherever you get your podcasts! Alex Howard's Monte Carlo Recipe - 2-3 dashes Angostura bitters - ½ ounce Benedictine - 2 ounces Old Forester rye - Garnish: lemon twist Directions 1. Start with a big rock of ice in an Old Fashioned glass. 2. Add bitters, Benedictine, and rye. 3. Stir a few times to chill. 4. Garnish with lemon twist (optional discard).

You're listening to Bardtenders! In this episode of The Tale & The Telling: Nattie, Izzy, and Rune make their way to the Angostura docks to start their journey on the open sea. Izzy pays too much for parking; Nattie tells jokes better than Izzy; and Rune shares some animal facts with Nattie. ------------Don't miss out on any of the action!  Head to www.bardtender.com to stay up to date with all of the Bardtender content, find resources for mental and physical wellbeing, get access to education materials, and check out what all of our bards are up to! You can also check out our Linktree at https://linktr.ee/Bardtenders to find ways to listen to the show, join our Discord, or subscribe to our Patreon for bonus content, ad-free episodes, and so much more! Support the show

Foreigner was part of the official selection at this years Fantasia Festival in Montreal. It was written and directed by Ava Maria Safai and we sat down together over zoom and discussed her film. Foreigner - In the age of low-rise jeans and flip phones, a Persian teen trying to fit in with her new Canadian clique dyes her hair blonde -- and invites a monstrous force into her life.I will be sure to keep everyone posted for its release sometime next year, but until then, enjoy this great episode. Ava was a lot of fun to talk to and we discuss tv and other films as well.Persian Julep – Apricot Rose JulepIngredients1/2 oz honey rose simple syrup**6 large mint leaves2 dashes rose water optional1.5 oz bourbon1/2 oz Giffard's apricot liqueurGarnish: sprig of mint, dried apricots, fresh, organic, food-safe rose petalsInstructionsAdd the simple syrup and rose water to the bottom of a mixing glass. Tear the mint leaves in half and drop them into the syrup. Muddle lightly.Add the apricot liqueur and bourbon. Fill with ice and stir until chilled and well-combined, about 30 seconds.Strain into a julep cup filled with cracked or crushed ice and garnish with a fresh mint sprig and some dried apricots.For the Rose-Honey Simple:Ingredients2 tablespoons dried rose buds1 cup water3/4 cup honeyDirectionsBrew the rose buds in boiling water for 8 minutes like you would a tea (I used my teapot).Strain 1/2 cup of the tea into a glass measuring cup.While still hot, add 3/4 cup honey and stir well to combine.Let cool completely and keep in the fridge.It will keep for a couple of weeks, and a little longer if you add a bit of vodka to it before storing it. You can drink the remaining tea on its own, or make some of it into a rose simple syrup by adding 1/2 cup sugar to it.Persian DelightIngredients60 ml Tanqueray Malacca Gin40 ml Salted Pistachio and Cardamom Orgeat*30 ml Acid-adjusted Orange Juice**10-15 drops Persian Saffron and Persian Rose tincture***2 dashes Angostura orange bitterDirectionsMix all the ingredients (except for the Saffron and Persian Rose Tincture) together and add them to 50 ml 2% milk, let it sit for 24 hours and filter it using cheese cloth. Weigh the final liquid and dilute it with 30% water.Pour drink into a glass and add 10-15 drops of Saffron and Persian Rose Tincture.Garnish with a rose petal, barberry, and/or edible gold leaf.This drink can be scaled up to make many servings at the same time. Just multiply this recipe by as many guests as you are hosting. The time spent resting in milk doesn't change based on volume.*Salted Pistachio and Cardamom Orgeat: Add 100 salted pistachios and 3 cardamom pods to 250 ml hot water in a sealed container and let it sit for 24 hours. Using blender blend it well and run it through cheese cloth. Squeeze the cheese cloth to maximize yield. Weigh the final liquid and add equal amount of sugar. Stir to dissolve the sugar.**Acid-adjusted Orange Juice: Add 4g citric acid to every 96g orange juice.***Persian Saffron and Persian Rose Tincture: Combine 100ml of Tanqueray Malacca Gin with two pinches of saffron and one pinch of dehydrated rose petal. (We are saying a pinch because the weight was less than .1g so be sparing with this)I did end up finding another recipe but it is from AI, if you would like to try that one, just DM me and I will send it.Foreigner Drinking GameTake a shot when…She watches her show.Take a sip when…every time the three girls pop up.a white person asks a weird question.Take two shots when…there is lice under her skin.Finish your drink when…she becomes a demon.As always, drink responsibly and with others. Follow or subscribe wherever you listen to the podcast. Follow me on Instagram and Twitter at @Line_Drunk.

Everything is a portal and a bit of poop talk, literally. Another episode on portals. Getting tired of it yet? Apparently Justin isn't and neither are Henry and Jeff. We should have a new topic next episode. Wanting to get back into more traditional paranormal, if there is such a thing.Cocktail: Sleepy Hollow cocktail-spiced maple syrup, fresh lemon juice, Angostura bitters, bourbon, liquid smoke. Remember to catch us on social media including TikTok. Give us a follow.

Everything is a portal and a bit of poop talk, literally. Another episode on portals. Getting tired of it yet? Apparently Justin isn't and neither are Henry and Jeff. We should have a new topic next episode. Wanting to get back into more traditional paranormal, if there is such a thing.Cocktail: Sleepy Hollow cocktail-spiced maple syrup, fresh lemon juice, Angostura bitters, bourbon, liquid smoke. Remember to catch us on social media including TikTok. Give us a follow.

How We Seeez It! Episode 300,  300 (2006) “Spartans! Ready your breakfast and eat hearty... For tonight, we dine in hell!” Spartan King Leonidas. Zack Snyder's adaptation of the Frank Miller comic book loosely based on events of the Graeco-Persian war written by the Greek historian Herodotus.  Told as a fireside tale from a spartan warrior. This film is probably the best example of what Zack Snyder can do with visuals.  We cover our thoughts on it and there is so much to talk about in this one, so join us for the discussion and don't forget about our cocktails for this episode. There should be some good ones.         As always, mix a drink, have a listen, and let us know what you think. Or if there is something you watched that we might enjoy or a can't miss series. Also please rate and review show on all your favorite podcast apps.   Drinks for the episode "The Blood Drunk" 1.25 oz beef-washed bourbon 0.75 oz Angostura bitters 0.5 oz pomegranate molasses 0.75 oz rich demerara syrup (2:1) 0.75 oz lemon juice 1 egg white Red wine (for blood smear) Garnish: a spear skewer with a cherry and a cube of rare-seared steak “The apple before the storm” 1.5 oz Brothers Bond Bourbon 1.5 oz Sloe Gin 1.5 oz fresh pressed apple juice Topped with Ginger Beer (6 oz) Garnished with an apple slice   Show links. https://hwsi.podbean.com/e/300-2006/  HWSI LinkTree HWSI Facebook Link HWSI Instagram Link HWSI Youtube link !!

Planter's Punch is more than a recipe — it's a rhyme, a debate, and a cornerstone of rum history. From “one of sour, two of sweet” to its place at Kingston's Myrtle Bank Hotel, this punch has always been bigger than the sum of its parts. Guiding us through it all is Christian Favier of Charleston's Seahorse, bartender and educator on the deep ties between rum, history, and culture. Listen on (or read below) to discover Christian's Planter's Punch recipe — and don't forget to leave us a review wherever you get your podcasts! Christian's Planter's Punch Recipe - ¾ ounce lime juice - ¾ ounce cane syrup - 1 ¾ ounces high quality rum, such as Hampden Estate, R.L. Seales 12 year, or Doorly's XO - 8 - 10 dashes Angostura bitters - Garnish: mint sprig, grated nutmeg Directions 1. Add al ingredients to a large glass with some crushed ice. 2. Swizzle to chill and top with more crushed ice. 3. Serve with a straw and garnish with a mint sprig and grated nutmeg.

MORTALITY. After a jarring family event flips his world upside down, Chris confronts some of life's biggest questions: What does it mean to live knowing our time is finite? How do we find purpose in the face of our own impermanence? And can confronting death actually teach us to live more fully? Joined by 3Q3D regulars Amanda Adams and Matt Jordan, this conversation about life's ultimate deadline proves delightfully refreshing – just like the 3 cocktails shared by the group.DRINKS IN THIS EPISODE: Chambord Old Fashioned >> 2 oz Bulleit rye whiskey, ¼ oz Chambord, ¼ oz simple syrup, 2 dashes Angostura bitters. Stir ingredients in a mixing glass with ice and serve over one large ice cube. Garnish with a Luxardo cherry and drink like your heart condition is 100% genetic. Mint Watermelon Fizz cocktail >> 4 oz watermelon juice (blend several cups of watermelon chunks in a blender and strain out any pulp); 1 oz Vodka, ½ oz mint simple syrup. Combine ingredients in a cocktail shaker with ice and pour into a rocks glass with crushed ice and top with a splash of soda water. Garnish with a mint sprig and freshly cut slice of watermelon. Congratulations, by eating fruit you just made a heart healthy decision!Southside Cocktail >> 5 muddled mint leaves, I oz lemon juice, 2 oz gin, ½ oz simple syrup. Muddle mint leaves with lemon, add gin and simple syrup, shake on ice and strain into a cocktail glass. Serve with mint sprig and enjoy one of summer's most refreshing cocktails while pondering your own mortality.If you've been enjoying the 3Q3D podcast, please subscribe and consider giving us a rating, a review, or sharing an episode with a friend.  Follow our social sites here: Instagram:  https://www.instagram.com/3drinkspodcast/?hl=en  Facebook:  https://www.facebook.com/3Drinkspodcast  

How We Seeez It! Episode 292 The Bear Season 4   “You found something that you love. And it's completely 100% okay if you don't love it anymore. Because the most special part about it is that you are capable of that love.” Natalie ‘Sugar' Berzatto. While back  at the Bear for Season 4, Uncle Jimmy drops the bomb that the money is running out. Some of the Story lines from Season 3 get some closures. Some others get completed and maybe even the series. We cover our thoughts on it and there is so much to talk about in this one, so join us for the discussion and don't forget about our cocktails for this episode. There should be some good ones.         As always, mix a drink, have a listen, and let us know what you think. Or if there is something you watched that we might enjoy or a can't miss series. Also please rate and review show on all your favorite podcast apps.   Drinks for the episode   "Michelin Gambit" 2 oz Japanese whisky ½ oz Amontillado sherry ½ tsp fig balsamic vinegar ¼ oz salted honey syrup 1 dash celery bitters Strain into a lowball glass over a homemade ice block Garnish delicately with a dill frond and flower petals, placed gently (tweezers encouraged)   Pair with Michelin Man scallop dish, equally garnished with dill, flower petals, and 3 drops of fig balsamic vinegar. "Richie's Winter in July" 8 oz Swiss Miss Hot Chocolate  2 oz Vanilla Vodka  2 oz 99 Bananas 2 oz Salted Caramel Irish Cream  garnished 3 big Marshmallows. Chicago cocktail    2 oz brandy 1/2 oz Cointreau  Dash bitters Top off with sparkling wine  Manhattan The perfect 3 ingredient cocktail 1 1/2 oz Rock Hill Farms Bourbon 1/2 oz Noilly Pratt sweet vermouth 3 dashes of Angostura bitters   Stir with ice until frost forms on the outside of the glass.    Strain into a chilled coupe glass   Hot Chocolate 6 oz heavy cream 2 oz Hersheys Chocolate Syrup 1/2 oz coco Lopez  2 Jet Puffs   Heat the cream just to a simmer - turn off heat Add chocolate and coco lopez  Whisk lightly to combine Turn heat on medium until it starts to simmer, stirring (not whisking) constantly. And JUST when it starts to simmer turn it off.    Pour into a coffee mug and drop in two jet puffs and enjoy     Show links. HWSI LinkTree HWSI Facebook Link  HWSI Instagram Link HWSI Youtube link !!  You can also email the Podcast at the.HWSI.podcast@gmail.com

Round 1 – Halekulani: High-proof Bourbon • Lemon juice • Lime juice • Pineapple juice • Demerara syrup • Grenadine • Angostura bitters Round 2 – Mai Tai v. “Rye Tai”: Rum v. Rye • Orange liqueur v. Pineapple juice • Lime juice v. Lemon juice • Simple syrup v. Angostura bitters • Orgeat Round 3 – Painkiller v. “Grainkiller”: High-proof Rum v. Four-Grain Bourbon • Pineapple juice • Orange juice • Cream of Coconut Final Round – Zombie v. “Zombey”: Rum, Aged Rum, and High-proof Rum v. Rye, Four-grain Bourbon, and High-proof Bourbon • Falernum • Grenadine • Pernod • Lime Juice • Don's Mix • Angostura bitters Tangents: Alleah and Anders join us for a trip to the South Pacific! (Or maybe the Caribbean! Or both!) • Scott and Ed are Timon and Pumbaa • Tiki History! • Anders has a dragon tattoo around his “dragon” • Lady Gaga's back! • What the f**k is grenadine? • Tiki Quiskey! • Only Alleah knows Gilligan's first name • What the f**k is orgeat? • Anders really know how to set a scene • Radio, pop-pop? • Scott's the manager, Karen • Trademarked cocktails • #bananafunk • Ed's a mood killer • The Painkiller is Rob Halford's favorite Tiki • Paula is the adult in the room (and an angel) • Anders tells the world to stop drinking shitty rum • The Wrestling Tangent Podcast • What the f**k is falernum? • The Zombie, the Zombey, and the Zombee are completely different drinks • How they figured out how to make old Tiki drinks • Scott's gonna punch Ed in the throat • Ed and Alleah were in 2nd grade in the 1800s • Anders's newest gig: @doho.restaurant! Music Credits: Whiskey on the Mississippi, Secret of Tiki Island, Island Meet and Greet, Bassa Island Game Loop by Kevin MacLeod from https://incompetech.com/music/royalty-free/music.html

We're continuing our exploration of Enemies to Lovers with a reading of a Braime fic! While out on the road, it begins to rain, forcing Jaime and Brienne to take shelter...together. Enjoy! - Cocktail Pairing: The Maid of Tarth: one glass of fino sherry Ser Brienne: Mix 1.5 oz London dry gin, 0.75 oz lemon juice, 1 oz fino sherry, 0.5 oz simple syrup, 2 dashes Angostura bitters - Want to read this fic for yourself? Give this author the kudos they deserve. You can find this fic on archiveofourown.org! Title: Traveling Far Author: astolat - Fine Pairings Podcast - A podcast about fanfiction: Where we pair ships with cocktails and reading with comedy. Got fanfic you'd like to share? Please email us at FinePairingsPodcast@gmail.com Remember to follow us on Tiktok, Tumblr, and Instagram @Finepairingspodcast and X (Twitter) @Finepairingspod - Additional Credits Title: "In Your Arms" Creator: Kevin MacLeod Source: Incompetech.com https://incompetech.com/music/royalty-free/index.html?isrc=USUAN1500042 License: CC BY 3.0; https://creativecommons.org/licenses/by/3.0/

Join Uncle Brad and Jules as they explore the vibrant world of the Yellow Bird cocktail, a tropical classic that's as beautiful as it is delicious. Uncle Brad guides listeners through the traditional recipe, breaking down each ingredient and technique to help you master this rum-based favorite at home. Jules then elevates the experience with her innovative mezcal variation, "The Golden Feather," showcasing how a simple spirit swap can transform a classic into something entirely new.  Dive into the cocktail's fascinating backstory as Uncle Brad uncovers the Yellow Bird's connection to themes of lost love and longing, revealing how this seemingly cheerful drink carries deeper emotional resonance. The episode wraps up with practical advice on batching cocktails for parties and gatherings, including the crucial technique of calculating proper water dilution to ensure your batch tastes just as good as individually crafted drinks.  Whether you're a home bartender looking to expand your tropical repertoire or simply curious about the stories behind your favorite drinks, this episode delivers both technique and heart in equal measure.  Yellow Bird Cocktail  Glass: Coupe or Martini  Garnish: Lime slice and cocktail cherry  Directions & Ingredients  In shaker add:  2.0 oz White rum  1.0 oz Galliano liqueur  1.0 oz Triple Sec  1.0 oz Fresh lime juice  Shake for 15 – 20 seconds  Double strain into chilled coupe  Garnish with lime wheel and cherry    The Golden Feather  Glass: Coupe Glass  Garnish: Banana  Directions & Ingredients In your shaker add:  1 oz white rum  0.5 oz mezcal  0.75 oz banana-infused Galliano*  0.75 oz triple sec (or dry curaçao)  0.75 oz fresh lime juice  0.5 oz cream of coconut (Coco Lopez or similar)  Optional: 1 dash Angostura bitters for added depth  Shake and double strain into your chilled coupe glass   The Art of Drinking  IG: @theartofdrinkingpodcast   Website: www.theartofdrinkingpodcast.com     Join Jules  IG: @join_jules  TikTok: @join_jules   Website: joinjules.com    Uncle Brad   IG: @favorite_uncle_brad    This is a Redd Rock Music Podcast  IG: @reddrockmusic  www.reddrockmusic.com  Learn more about your ad choices. Visit megaphone.fm/adchoices

THE FANTASTIC POUR Brett welcomes his good pal Ray Pickersgill to the Fantasti-Lounge to talk Wolverine! We enjoy an Old Fashioned and read the Wolverine Limited Series #1 - 4. Join us in the Fantasti-Lounge as we discuss: Is Wolverine is cooler in the woods or Japan? Why can't the Hand beat anybody? Did Ray waste $20 on Zima? And much, much more! Secret Pour-igins: Old Fashioned Cocktail: The Best at What I Drink, and What I Drink is an Old Fashioned. Ingredients 1 teaspoon sugar 3 dashes Angostura bitters 1 teaspoon water 2 ounces bourbon (RAY is using bourbon and BRETT is using rye) Garnish Orange twist Instructions Add the sugar and bitters into a mixing glass, then add the water, and muddle until the sugar is nearly dissolved Fill the mixing glass with ice, add the bourbon, and stir until well-chilled. Strain into a rocks glass over one large ice cube or multiple ice cubes Wipe an orange twist around the glass – which expresses the oil of the orange peel, then drop it into the glass to garnish Comic: Wolverine #1-4, Marvel Comics, 1982 Have a question or comment? E-MAIL: fwpodcasts@gmail.com You can find The Fantastic Pour on these platforms: Apple Podcasts Amazon Music Spotify The Fantastic Pour podcast is a proud member of the FIRE AND WATER PODCAST NETWORK: Fire & Water website: http://fireandwaterpodcast.com Fire & Water Facebook page: https://www.facebook.com/FWPodcastNetwork Fire & Water on Bluesky: https://bsky.app/profile/fwpodcasts.bsky.social Fire & Water Podcast Network on Patreon: https://www.patreon.com/fwpodcasts Use our HASHTAG online: #FWPodcasts

How We Seeez It! Episode 284 Harry Potter and the Deathly Hallows part 2   “Words are, in my not-so-humble opinion, our most inexhaustible source of magic. Capable of both inflicting injury and remedying it.” Professor Albus Dumbledore. We are back to cover the second part of the seventh book, that is covered in two movies.   We cover our thoughts on it and there is so much to talk about in this one, so join us for the discussion and don't forget about our cocktails for this episode. Should be some good ones.         As always, mix a drink, have a listen, and let us know what you think. Or if there is something you watched that we might enjoy or a can't miss series. Also please rate and review show on all your favorite podcast apps.   Drinks for the episode: “Finite Incantatem" - A final spell. A farewell in flame, smoke, and memory. 1 oz Armagnac 1 oz Amontillado sherry ½ oz Falernum ½ oz Fawkesfire reduction (a syrup born from the scorched fruit of our heroes) 2 dashes Angostura bitters 1 barspoon Islay Scotch garnish with flamed rosemary and orange peel "Neville Longbottom: hero of Hogwarts" 1.5 oz Tea infused Gin 1 oz Brothers Bond Bourbon 1 oz Pimm's  .75 oz Lemon Juice  .5 oz Simple Syrup  Shaken and poured over ice. Hot Butterbeer In an extra large mug, combine 1 cup milk, 2 Tablespoons brown sugar, and 1 tablespoon butter. Heat, 20 seconds at a time, in microwave until steaming (do not scorch). Add 2 tablespoons butterscotch schnapps and stir well. Top with whipped cream and sprinkles, if desired.           Corpse Reviver No. 2 Absinthe, to rinse 3/4 ounce London dry gin 3/4 ounce Lillet blanc 3/4 ounce orange liqueur 3/4 ounce lemon juice, freshly squeezed Shaken, strained, drank Beer Black Lager Beer for Drinking at Dusk   Show links. HWSI LinkTree HWSI Facebook Link HWSI Instagram Link HWSI Youtube link !! You can also email the Podcast at the.HWSI.podcast@gmail.com

In this week's episode, Kayla and Taylor discuss Betty Smith's 1943 novel A Tree Grows in Brooklyn. Topics include horrible Brooklyn bits, elusive cocktail ingredients, the incredible detail and specificity of the characters and events in this book, how relatable people are even 100+ years later, the current real estate situation in Brooklyn, class prejudice, education as a means to improve your life, Katie and Johnny as people and parents, and singing the praises of Francie Nolan. Plus, we talk about the state of streaming, movies, and connectivity today.This week's drink: Brooklyn via liquor.comINGREDIENTS:2 oz rye whiskey1 oz dry vermouth1/4 oz maraschino liqueur1/4 oz Amer Picon (or 1/4 ounce Bigallet China-China Amer or 2 dashes Angostura bitters)Garnish: Luxardo maraschino cherryINSTRUCTIONS:Add the rye whiskey, dry vermouth, maraschino liqueur and Amer Picon (or substitute) into a mixing glass with ice and stir until well-chilled.Strain into a chilled coupe glass.Garnish with a skewered maraschino cherry.Current/recommended reads, links, etc.:The Boxcar Librarian by Brianna LabuskesFollow us on Instagram @literatureandlibationspod.Visit our website: literatureandlibationspod.com to submit feedback, questions, or your own takes on what we are reading. You can also see what we are reading for future episodes! You can email us at literatureandlibationspod@gmail.com.Please leave us a review and/or rating! It really helps others find our podcast…and it makes us happy!Purchase books via bookshop.org or check them out from your local public library. Join us next time as we read Gone Girl by Gillian Flynn.

In our first ever recording in front of a live audience at the VinePair HQ, we're revisiting the Old Fashioned, a drink that embodies the very definition of the cocktail and a concoction that has not only withstood the test of time but tells the very evolution of modern craft cocktail culture. Joining us to unpack that journey and dive deep on ingredients and technique is returning guest Steve Schneider, partner, bar manager and bartender at New York's Sip & Guzzle, and partner at Employees Only Singapore, The Odd Couple in Shanghai and The Elysian Café in Hoboken, N.J. Listen on (or read below) to discover Steve's Old Fashioned recipe — and don't forget to leave us a review wherever you get your podcasts!Steve Schneider's Old Fashioned Recipe - 2 ounces 100-proof rye whiskey, such as Rittenhouse (or bourbon)- 1 heaped bar spoon Demerara syrup (2:1)- 3 dashes Angostura bitters- Garnish: orange twist and brandied cherryDirections 1. Add all ingredients to an Old Fashioned glass filled with ice or one large rock.2. Stir briefly until chilled and incorporates (much shorter stir for single large cube).3. Express orange twist and place on ice and garnish with brandied cherry.

ARTIFICIAL INTELLIGENCE! These days, AI is all the rage, but it's also fueling more late-night doomscrolling than many care to admit. Whether we like it or not, though, Artificial Intelligence is no longer the stuff of science fiction — it's here, it's evolving faster than we are, and in some unsettling ways, it feels like we've begun teaching rocks to think (what could go wrong?). On the bright side, the rocks in 3Q3D's cocktail glasses are still cold, and the conversation – at least for now – still involves real people. While Chris Mikolay appears to welcome our new AI overlords, noted technophobe and hunter-gatherer enthusiast Amanda Adams assumes Episode 91's hosting duties, leading the trio down a dark and winding path that questions how AI is reshaping creativity, education, relationships, and perhaps, what it even means to be human. DRINKS IN THIS EPISODE:BABY GUINNESS SHOT >> 1 oz Kahlúa; 1/2 oz Baileys Irish Cream (floated carefully on top). Pour the Kahlúa into a shot glass. Using the back of a spoon, carefully float the Baileys on top to create a layered – and nearly perfect – deep fake of a miniature Guinness.PERFECT MANHATTAN COCKTAIL >> 2 oz rye whiskey; 1/2 oz sweet vermouth; 1/2 oz dry vermouth; 2 dashes Angostura bitters. Add all ingredients into a mixing glass with ice. Stir until well chilled. Strain into a chilled coupe or martini glass and garnish with a Luxardo cherry or a lemon twist. A classic cocktail that pairs perfectly with a Cadbury Egg (or 3).PINK GIN COCKTAIL >> 2 oz Dingle Gin (or any London dry gin); 2–3 dashes Angostura bitters. Add gin and bitters to a mixing glass filled with ice. Stir gently and strain into a chilled cocktail glass. Garnish with a lemon twist if desired.Simple, sophisticated, and tinged with just enough mystery — fitting for a conversation about our AI future.  If you've been enjoying the 3Q3D podcast, please subscribe and consider giving us a rating, a review, or sharing an episode with a friend.  Follow our social sites here: Instagram:  https://www.instagram.com/3drinkspodcast/?hl=en  Facebook:  https://www.facebook.com/3Drinkspodcast  

Susan Henry, a travel adviser for the Equestrian Travel Association, recently returned from an unforgettable experience at Pampa Lodge in Chile. Join us as Susan shares her firsthand accounts of the breathtaking landscapes, rich culture, and unique equestrian adventures that await travelers at this stunning destination. From galloping across the picturesque pampas to indulging in the warm hospitality of the lodge, Susan's insights and stories will inspire your wanderlust and offer valuable tips for planning your next equestrian getaway. Whether you're an avid rider or simply curious about the wonders of equestrian travel, this episode promises to be a delightful journey you won't want to miss!HORSES IN THE MORNING Episode 3656 – Show Notes & Links:Host: Meghan Brady of the Equestrian Travel AssociationPresenting Sponsor: Equestrian Travel Association | Facebook | InstagramGuest: Susan Henry on her ride at the Pampa LodgeRecipe: Pisco Sour2 ounces pisco1 ounce lime juice, freshly squeezed1/2 ounce simple syrup1 egg whiteGarnish: Angostura bitters Steps:Add pisco, lime juice, simple syrup and egg white into a shaker and dry-shake (without ice) vigorously.Add ice and shake again until well-chilled.Strain into a chilled Nick & Nora glass. (Alternatively, you can strain it into a rocks glass over fresh ice.)Garnish with 3 to 5 drops of Angostura bitters. Using a straw, toothpick or similar implement, swirl the bitters into a simple design, if desired.