Podcasts about Angostura

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 !!

JOIN THE MONEY MISSION:https://moneymissionja.comGet the Money Mission Workbook: https://amzn.to/4567eL2There's less than 24 hours before Jamaicans head to the polls for the country's General Election.We'll discuss the major plans from both parties and the potential impact on you and your money.Plus, the analysts weigh in on the latest market developments… How have Trinidad's Agostini and Angostura been performing? We'll discuss.******************OUR SEGMENTS: 0:00- Intro2:08 - What's Hot in Business6:35- Discussion38:52- Market Recap42:49 - The Analysts - Agostini and Angostura Update53:02 -The Analysts- Sagicor Update*******************

JOIN THE MONEY MISSION:https://moneymissionja.comGet the Money Mission Workbook: https://amzn.to/4567eL2It's been a shaky couple of years on the Jamaica Stock Exchange. But exactly how has the market performed? We'll discuss. Plus Mayberry Jamaica Equities is reentering the bond. Is this offer right for you?Then, the analysts weigh in on the latest market developments…How have Trinidad's Agostini and Angostura been performing? We'll discuss.******************OUR SEGMENTS: 0:00- Intro2:16- What's Hot in Business6:28- Discussion19:15- Market Recap25:13 - The Analysts- *******************SUBSCRIBE TO OUR NEWSLETTER: https://kalilahreynolds.com/newsletter JOIN THE MONEY MISSION:https://moneymissionja.com******************

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

14 de Julio de 1907. Nace Annabella. 15 de Julio de 1570. Mueren los Mártires de Tazacorte. 16 de Julio de 1656. Muere Marco Aurelio Severino. 17 de Julio de 1817. Tiene lugar la segunda batalla de Angostura. 18 de Julio de 1100. Muere Godofredo de Bouillón. 19 de Julio de 1834. Nace Edgar Degas. 20 de Julio de 1519. Nace Inocencio IX. Esta obra está bajo una Licencia Creative Commons Atribución-NoComercial-CompartirIgual 4.0 Internacional. Las músicas utilizadas han sido: Karstenholymoly de Karsten and Javalaus de su disco Planet Earth. Heart of Heroes de Gregoire Lourme de su album Heart of Heroes. I am a Soldier de Gregoire Lourme de su album Heart of Heroes. We all Stand for Freedom de Gregoire Lourme de su album Heart of Heroes. You saved my Child, Doctor de Gregoire Lourme de su album Heart of Heroes. The Volunteers de Gregoire Lourme de su album Heart of Heroes. The Solidarity Chain de Gregoire Lourme de su album Heart of Heroes. Theme for the Firemen de Gregoire Lourme de su album Heart of Heroes.

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

Seriously. We're not doing a bit. Our comedians break down the Marlins series: the offense is still anemic, the starters were good and bullpen was elite. So, same old, same old. Then they discuss the recent chatter in the Giantsphere about the first base situation. Is a change imminent?Is 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 Malfeasant while Matthew is drinking a Strawberry Gimlet Recipes below.Malfeasant2 oz Bourbon1/4 oz Simple Syrup2 dashes Angostura bitters1 egg whiteAdd all ingredients to a shaker with no ice. Shake for 10-15 seconds. Open shaker, add ice and shake until chilled. Add to a rocks glass prepared with a large chunk of ice. Garnish with an orange twist and 3 brandied cherries.Strawberry Gimlet2 oz Gin3/4 oz Lime Juice3/4 oz Strawberry Syrup2 dashes Lavender Bitters (optional)Add all ingredients to a cocktail shaker with ice. Shake for 10-12 seconds. Double strain into a chilled coupe glass. Garnish with a fresh strawberry slice.#doitforginny

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  

How We Seeez It! Episode 281 The White Lotus Season 3 “Hooking up with you would be an empty experience. Because I know. Because you're soulless.” Chelsea. Mike White takes us to Thailand for Season 3 of the White Lotus. New guests to follow and intrigue us with. Ideas of identity and morals, friendships and faith.   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 this episode: “Pong-pong Shake” 2 scoops protein powder 1½ oz dark rum ½ oz green Chartreuse ½ oz coconut cream ½ oz lime juice ¼ oz banana liqueur 3 oz cold N̂ả (น้ำ) dash of Angostura bitters blend ingredients in blender garnish with charred banana slice   “Full moon philosophy” 4 oz Pineapple whisky  4 oz coconut rum (90 proof) Half a can for Rockstar energy drink Over Ice Serve in a plastic bucket   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

¡Este episodio de La Casa está cargado de historia, chisme y debate! Manuel Silva y Natalia Moretti reciben al historiador Doriann Márquez para analizar el conflicto en el Congreso de Angostura (1819) entre Simón Bolívar, Santiago Mariño, Juan Bautista Arismendi y Francisco Antonio Zea. ¿Qué provocó la pelea? ¿Quién tenía la razón? ¡No te pierdas este debate apasionante! Además, Manu y Nati comparan el físico de Beto de Rawayana vs. Manuel Turizo  ¿Quién gana? Y hablan de la nueva serie de Harry Potter que viene a HBO. ¡Spoilers, teorías y expectativas!

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.

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.

The Rusty Nail is basically just Scotch and Drambuie, stirred over ice — no citrus, no dilution debates, no garnish wars. And yet, this two-ingredient classic has a history as layered as the whisky it's built on. Here to explore it with us is Jordan Valls, bar manager at Palomar in Portland, Oregon. Listen on (or read below) to discover Jordan's Rusty Nail recipe — and don't forget to like, review, and subscribe! Jordan Valls' Rusty Nail Recipe Ingredients - ¼ ounce Drambuie - ½ ounce papaya cordial - ½ ounce Cutty Sark Prohibition - 1 ½ ounce Johnnie Walker Red Label - 4 dashes Angostura cocoa bitters - Garnish: orange coin Directions 1. Add all of the ingredients to a mixing glass with ice. 2. Stir to combine and strain into a rocks glass over a large cube of ice. 3. Garnish with an orange coin.

In this episode of The Reading Lounge Sarah and Cynthia discuss West with Giraffes by Lynda Rutledge. Inspired by a true story, Rutledge takes us on a journey with a pair of giraffes, their caretaker, and our storyteller across the country headed for the San Diego Zoo. A tale told against the backdrop of The Great Depression makes for great discussion. Join us while sipping on this month's cocktail, a Giraffe's Print! 2 oz spicy golden rum1 oz Amaretto1 oz fresh lemon juice1 oz simple syrup2 dashes Angostura bitters1 egg whiteIceOrange peel (we used lemon peel) for garnishAdd rum through bitters into shaker with ice and pour into your favorite cocktail glass. Whip up egg white and add a dollop to top. Garnish with citrus peel. Enjoy!

Dearly beloved, we are gathered here today to celebrate the enemies...turned lovers. In this mini-series, we'll dive into what makes the Enemies to Lovers tag tick. From loathing to lust, literature to fic, this first episode explores the background of what makes feuds change to fondness. Why do we love what we hate?  - Cocktail Pairing: The Lover & The Enemy “My love, your lover, the lover” - 1.75 oz dry gin, 0.5 oz St Germain, 0.5 oz Lillet Blanc, 1 oz grapefruit juice, 0.5 oz grapefruit simple syrup, and 1 dash of bitters "My enemy, your enemy, the enemy" - shot of Angostura bitters - 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,” “Canon in D Major," “Ghost Dance,” “Gioachino Rossini: Ranz des Vaches,” “J. S. Bach: Brandenburg Concerto No4-1 BWV1049,” “Nothing Broken,” “Night on the Docks - Sax” Creator: Kevin MacLeod Source: https://incompetech.com/music/royalty-free/index.html?isrc=USUAN1500042 https://freemusicarchive.org/music/Kevin_MacLeod/Classical_Sampler https://freemusicarchive.org/music/Kevin_MacLeod/Oddities/Nothing_Broken/ https://freemusicarchive.org/music/Kevin_MacLeod/Jazz_Sampler/Night_on_the_Docks_-_Sax/ License: CC BY 3.0; https://creativecommons.org/licenses/by/3.0 Title: tabulation I. Creator: oji Source: https://freemusicarchive.org/music/oji/non-edible-sounds/tabulation-i/ License: CC0 1.0 Universal Title: starry night Creator: snoozy beats Source: https://freemusicarchive.org/music/snoozy-beats/single/starry-night/ License: CC BY 4.0; https://creativecommons.org/licenses/by/4.0/ Title: Seikilos Epitaph with the Lyre of Apollo Creator: Lina Palera (Lyre 2.0 Project player) Source: https://freemusicarchive.org/music/The_Music_of_Ancient_Greece/An_Appreciation/01_Seikilos_Epitaph_with_the_Lyre_of_Apollo/ License: CC BY-NC-SA 3.0; https://creativecommons.org/licenses/by-nc-sa/3.0/ Title: “Astroids,” “NPC Theme” Creator: HoliznaCC0 Source: https://freemusicarchive.org/music/holiznacc0/tiny-plastic-video-games-for-long-anxious-space-travel/astroids/ https://freemusicarchive.org/music/holiznacc0/chiptunes/npc-theme/ License: CC0 1.0 Universal Title: Bach - Aria Variata, BVW. 989 - Variation No. 2 Creator: Brendan Kinsella Source: https://freemusicarchive.org/music/Brendan_Kinsella/Bachs_Aria_Variata/Bach_-_Aria_Variata_BVW_989_-_Variation_No_2/ License: CC0 1.0 Public Domain Title: Cinematic Duduk Creator: SamuelFJohanns Source: https://pixabay.com/music/ambient-cinematic-duduk-192901/ License: pixel bay content license; https://pixabay.com/service/license-summary/ LightingMatch2.wav by HerbertBoland Source: https://freesound.org/s/29678/ License: Attribution 4.0 Pouring Glass of Wine from Bottle by nebulousflynn Source: https://freesound.org/s/220303/ License: Attribution 4.0 Pouring_Martini.aif by bhweber Source: https://freesound.org/s/148167/ License: Creative Commons 0 Martini_Shaker.aif by bhweber Source: https://freesound.org/s/148168/ License: Creative Commons 0 Cocktail Sounds.wav by KenRT Source: https://freesound.org/s/319994/ License: Creative Commons 0 Ambiance_Bar_People_Loop_Stereo.wav by Nox_Sound Source: https://freesound.org/s/495522/ License: Creative Commons 0 1600s.mp3 by outerandeventhorizon Source: https://freesound.org/s/488809/ License: Creative Commons 0 Viking Calls by PoundSoundUK Source: https://freesound.org/s/641220/ License: Attribution NonCommercial 4.0 Shakespeare "Lover and His Lass" Lute and Wood Flute by soundsandrebounds Source: https://freesound.org/s/769807/ License: Creative Commons 0 Additional AFX from Freesound.org           Title: "In Your Arms" Creator: Kevin MacLeod Source: Incompetech.com  License: CC BY 3.0; https://creativecommons.org/licenses/by/3.0/ Title: “Newsroom Theme” Creator: FoolBoyMedia Source: Freesound.org  License: CC BY-NC 3.0; https://creativecommons.org/licenses/by-nc/3.0/ Additional AFX from Freesound.org

For someone who is passionate about horses and bourbon there is one position that would be a dream to have and our guest has got it! When you think of horse races, there is only one: the Kentucky Derby. When you think of cocktails at horse races, there is only one - the Mint Julep. And what bourbon do you find in that Kentucky Derby Mint Julep? Woodford Reserve. As Vice President and Master Distiller of Woodford Reserve Bourbon, Elizabeth McCall calls the shots when defining the quality sensory standard to which every batch of Woodford Reserve must comply. What does it take to become the third Master Distiller ever at Woodford and one of the youngest distillers in the United States? I will let her tell you!Before we begin, you can always watch this episode on Youtube, plus all the other Lush Life episodes as well as a whole lot more; just head to youtube.com/@lushlifemanual.Also If you love the show, we would so appreciate your support! You can get our advice on anything to do with home bartending, where to drink in every major city, special recipes, plus a Lush Life mug! Just head to alushlifemanual.substack.com and sign up!The cocktail of the week is the Woodford Reserve Old Fashioned:INGREDIENTS 2 oz Woodford Reserve Bourbon.5 oz demerara simple syrup3 dashes of Angostura bitters large ice cubeorange peelMETHODPour Woodford Reserve Bourbon into your favorite glassAdd sugar syrup and bittersAdd iceStir for 10 secondsExpress orange oils & garnish with the orange peelYou'll find this recipe and all the cocktails of the week at alushlifemanual.com, plus links to most of the ingredients.Full Episode Details: https://alushlifemanual.com/woodford-reserve-with-elizabeth-mccall-----Become a supporter of A Lush Life Manual for as little as $5 - all you have to do is go to https://substack.com/@alushlifemanual.Lush Life Merchandise is here - we're talking t-shirts, mugs, iPhone covers, duvet covers, iPad covers, and more covers for everything! And more! Produced by Simpler MediaFollow us on Twitter and InstagramGet great cocktail ideas on PinterestNew episodes every Tuesday, usually!!

Join us on our latest episode where we break bad and explore the wild world of Amaro.  Featured products are Song Cai May Amaro Bitters from Hanoi, Scarlet Apertivo from Japan and Aperol Orange ApertivoAre these the best bitters in the world?  Is Malort a bitter?  Why would anyone purposefully drink Malort?  Only one way to find out...Special guest on this episode, our good friend Drew. https://www.songcaidistillery.com/may-amaro-bittershttps://www.highroadspirits.com/scarlet-iseyahttps://www.aperol.com/en-us/our-products/aperol/#bitters #aperol #apertif #digestif #youtubechannel #podcast #newrelease #arsenicculture  Bitter Call Saul: When Amaro Breaks Bad-E101https://www.youtube.com/@arsenicculturehttps://instagram.com/arsenicculturehttps://tiktok.com/@arsenicculturehttps://www.facebook.com/arsenicculture/https://x.com/arsenicculture

The Mexican Firing Squad is a bonafide tequila-based classic with almost 100 years' history — despite what its '70s-disco-era-sounding name suggests. As James O'Donnell, bar manager at Fives Bar in New Orleans, puts it, the MFS is a great recommendation for those looking to riff on the Spicy Margarita. But it's also so much more than that. Listen on (or read below) to discover James' Mexican Firing Squad recipe — and don't forget to like, review, and subscribe!James O'Donnell's Mexican Firing Squad Recipe Ingredients - 4-5 dashes Angostura bitters- ¾ ounce fresh lime juice- ¾ ounce Hibiscus grenadine (1:1 Pom juice to sugar + 5-7 grams dried hibiscus per quart)- 2 dashes Árbol Chile tincture (Blanco tequila and Chile de árbol)- 2 ounces reposado tequila, such as Patrón- Garnish: dehydrated lime wheelDirections 1. Add all ingredients to a cocktail shaker with ice.2. Hard shake until well chilled and strain into a Rocks glass filled with cubed ice.3. Garnish with a dehydrated lime wheel.

You're listening to Bardtenders! In this episode of "The Mixing Glass", Daniyel discusses what it was like growing up in Trinidad and Tobago, his dedication, passion, and drive towards becoming the best hospitality professional, and the importance of Angostura bitters in any bar program. We also discuss the House of Angostura's 200-year anniversary and the special edition of bitters that were released to commemorate the event! ------------Global Brand Ambassador. Entrepreneur. Bartender Extraordinaire. Daniyel Jones has represented the House of Angostura® around the world for the past ten years. He's crisscrossed the globe from Moscow to San Francisco, Tel Aviv to Argentina, Shanghai to Australia, a combination of over 95 countries and cities globally sharing the beauty of Angostura's iconic Bitters, Rums, and its award-winning Amaro Di Angostura®.A Spirited Awards Top 4 Nominee for Best International Brand Ambassador in 2024, 2023, 2022, 2020, and nominated in the Top 10 for 2019 & 2018. Daniyel has worked side by side with industry greats many of today's current leading industry persons. Appearing in the world's best bars and having features in a multitude of media publications.A successful entrepreneur, having operated his own Professional Bar Service Company for six years. Daniyel is a Certified Digital & Social Selling Specialist and is currently pursuing an MBA in Digital Marketing in Paris, France.  Daniyel says, “The bar industry relies on education. There are new emerging brands every day and they all require the role of industry leaders to share knowledge.”------------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! 

Join us on this episode where we track down and try one of the most expensive bottles of bitters you can find.  This 200-year Anniversary Limited Edition bottle of bitters is from Angostura and was made to celebrate the Angostura company's bicentennial anniversary.  Are these bitters worth the price tag?  Do they really enhance a cocktail?  Do we throw up while trying to drink bitters straight?  Watch (or listen) and find out for yourself!Special guest on this episode, our good friend Drew. https://angosturabitters.com/portfolio/200-year-anniversary-limited-edition/#bitters #cocktail #mixeddrinks #bourbon #bourbonreview #bicentennial #angostura #podcast #youtube #rare #newrelease #arsenicculture  A $52 Bottle Of Bitters!-E96https://www.youtube.com/@arsenicculturehttps://instagram.com/arsenicculturehttps://tiktok.com/@arsenicculturehttps://www.facebook.com/arsenicculture/https://x.com/arsenicculture

In this episode we look back at some of our favourite moments of 2024 and look forward to 2025. Top of our list is a visit to Mexico for the two venues from this week's guests: Maura and Alex Lawrence Milia.For more from The Cocktail Lovers, visit thecocktaillovers.comWhat we're mixing:Imperial Cocktail45ml London Dry Gin45ml dry vermouth2.5ml Maraschino Liqueur2 dashes Angostura aromatic bittersMethod:Stir ingredients over ice. Strain into a chilled Cocktail glass.In this episode:American Bar at The SavoyArchive & MythBaba Au RumCafé ArixiDevil's CutEmployees OnlyGleneaglesHandshakeHimkokKiki LoungeLPMMirror BarMuse at RSA HouseOcho DistilleryOutlinePassing FanciesSalle de PersonalSchmuckSip & GuzzleThe ClumsiesThe Emory Rooftop BarThe Glenturret DistilleryThe Spy BarVilla IgeiaWith thanks to our partners at Cider Mill Press, DeKuyper and Everleaf Drinks Hosted on Acast. See acast.com/privacy for more information.

Phaedra Achor Flora Luna Apothecary founder Phaedra Achor is back on Brew Ha Ha with Steve Jaxon and Herlinda Heras today. Phaedra was also on Brew Ha Ha almost exactly two years ago on this episode on Dec. 22, 2022. There is big news in the beer world. Herlinda reports that RateBeer dot com is closing. Our friend and former co-host Joe Tucker sold it to a big brewing company several years ago. Buying a big beer ratings company, only to shut it down, looks like a corporate power play. There may be buyers who wish to purchase its assets. A lot of site users have postings there that date back many years. There are a lot of stakeholders who have questions. Herlinda will try to get Joe Tucker to come on the show soon to tell us more about it. Flora Luna Apothecary is Phaedra's company that produces botanical bitters, syrups and infusions, for creating uniquely flavorful cocktails and other beverages. Phaedra has a lot to say about holiday cocktails. The first one she is making in the studio today, named Festival of Lights, is a celebration of Hanukkah. It is a gin fizz made with olive oil which gives it a unique flavor and texture. Visit Russian River Brewing Co. on 4th St. and at their Windsor location. Click the logo to visit their website for hours, menus and beers on tap. What Bitters Are Bitters are botanical extracts, made from three components, a bark, a root and an aromatic botanical. Then, when you macerate them in an alcohol base, you extract the bitter compounds. Traditionally they were a medicinal, used to soothe the gut. Angostura bitters are the most famous example. Syrups are similar to bitters but they are more an infusion, with the ingredient cooked in the syrup. Phaedra formulates all the recipes and makes everything herself. Her website has all of her products. Her quarterly subscription box contains seasonal concoctions four times a year. The recipes that come with it can be made with or without alcohol. Flora Luna began in 2015 when Phaedra threw a cocktail party and made five different kinds of bitters for the occasion. They were a hit and some guests were really impressed. This encouraged Phaedra, then she realized that there was interest in cocktails and a lack of great bitters on the market. For the rest of the show they continue tasting and discussing some beautiful craft cocktails.

Dawn Brodey has a big brain, and a big sense of humor! Comedian, Actress, History Channel SME, Houseboat Captain, and host of the hilarious historical podcast, HILF: History I'd Like to F*ck. Together, the 3 of us make the La Louisiane and yet another, Vieux Carre. This time Uncle Brad ACTUALLY get's into the history of the drink(s). Be sure to check out the history of... toasts on Daws show HILF 74 – The Toast with Jules and Uncle Brad    A La Louisiane Glass: Coupe Glass  Garnish: Fancy cherries (2)   Directions & Ingredients  In mixing glass add:  1.0 oz Rye Whiskey (100 proof best)  1.0 oz Sweet Vermouth  0.5 oz Benedictine D.O.M. liqueur  0.5 tsp of Absinthe  2 dash Peychaud's bitters  2 tsp of chilled water  Stir for 20 seconds  Strain and pour into your coupe glass  Add garnish, 2 fancy cherries     Vieux Carre  Glass: Double rocks glass  Garnish: none  Directions & Ingredients  In mixing glass add:  0.75 oz of Straight Rye Whiskey  0.75 oz of Cognac  0.75 oz of Sweet Vermouth  2 tsp of Benedictine DOM liqueur  2 dash Peychaud's bitters  1 dash Angostura bitters  Ice  Stir for 20 seconds  Strain contents over ice in your rocks glass  No garnish    TIP: If you find yourself in Salem in 1718, stick to... mmmaybe just listen and find out    HILF Podcast  IG: @hilfpodcast    Dawn Brody  Website: www.dawnbrody.com   IG: @dawnbrodey    The Art of Drinking  IG: @theartofdrinkingpodcast     Jules  IG: @join_jules  TikTok: @join_jules   Website: joinjules.com    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

Localizan con vida al dirigente del Sindicato de Trabajadores del Ayuntamiento de Angostura, en SinaloaRetiran huevos orgánicos por posible riesgo de contaminación con salmonelaMás información en nuestro Podcast

Dawn's guests are two connoisseurs of drinking, Juliana McIntosh and Brad Sutton - the neice-and-uncle-team behind the hit podcast, The Art of Drinking.  Jules is an influencer in the craft cocktail space (what?); and her real-life uncle Brad serves up classic cocktail recipes and history. Swoon!GET JULE'S BOOK - Pretty Simple Cocktails**During the episode, we make and drink 2 cocktails! Recipes and approximate time-code in the episode when we start making ours is below so you can toast along with us!COCKTAIL #1 - The View Carre. [00:13:00]3/4 oz Rye whiskey (higher proof, like 100 proof but not more. Rittenhouse makes a good one)3/4 oz Cognac (I like Pierre Ferrand Ambre but Remy Martin VSOP works well too)3/4 oz   Strucchi Rosso Vermouth (or Dolin Rouge)2 tsp Benedictine D.O.M. (make sure it's DOM and not B&B)2 dash Peychaud's bitters (white label, red liquid)1 dash Angostura bittersIn mixing glass add all ingredients and fill the mixing glass with ice so you have more ice than liquid.Stir for 20 - 30 seconds.Using hawthorn strainer, strain into chilled rocks glass over large cubeGarnish with lemon peel  COCKTAIL #2 - The Black Manhattan [00:40:00]2 oz Rye whiskey (use your favorite Rye. The Rittenhouse might work well here, but could get hot)1 oz Averna Amaro1 dash Angostura bitters1 dash Orange bittersIn mixing glass add all ingredients and fill the mixing glass with ice so you have more ice than liquid.Stir for 20 - 30 seconds.Using hawthorn strainer, strain into chilled coupe glass.Garnish with brandied cherry / luxardo cherry (or something similar)  - just drop it in or put it on a pick if you're fancy---Join us for HILF LIVE - Wednesday, Dec. 11th @8PM - Flappers Comedy Club. Burbank, CA---SILF's (Sources I'd Like to F*ck)Book - The Royal Toast Master: Containing many thousands of the best toasts old and new to give brilliancy to mirth and make the joys of the glass supremely agreeable. INCLUDES: The Seaman's Bottle Companion: Being a selection of Exquisite Modern Sea Songs by J. Roach.    *Yes this is real! ---LILF's (Link's I'd Like to F*ck) See Dawn on THE HISTORY CHANNEL!Crazy Rich AncientsHistories Greatest Mysteries (multiple seasons)Check out HILF MERCH now available on Redbubble! Stickers, t-shirts, bags and more!HILF is now on Patreon!Buy Me a Coffee---WANNA TALK? Find us on Instagram or email us hilfpodcast@gmail.comTheme song: Composed and performed by Kat Perkins.

In this week's episode, Kayla and Taylor discuss Jean Rhys's 1966 novella Wide Sargasso Sea. Topics include the background of Jean Rhys, important historical context for the novel, colonialism (no good very bad), how places can turn warped and hateful, the absolute douchebaggery of Rochester, Christophene and her obeah, and who is named and unnamed. This week's drink: Planter's Punch via liquor.comINGREDIENTS:3 ounces dark rum1 ounce simple syrup3/4 ounce lime juice, freshly squeezed1 teaspoon grenadine3 dashes Angostura bitters1 splash club soda, chilledGarnish: mint sprigINSTRUCTIONS:Add the dark rum, simple syrup, lime juice, grenadine and bitters into a shaker with ice, and shake until well-chilled.Strain into a Collins glass over crushed ice, and top with a splash of club soda.Garnish with a mint sprig.Current/recommended reads, links, etc.:Empire's Crossroads: A History of the Caribbean from Columbus to the Present Day by Carrie GibsonThe Power of Ritual: Turning Everyday Activities into Soulful Practices by Casper Ter KuileMayflower: Voyage, Community, War by Nathaniel PhilbrickThe Turn of the Screw by Henry JamesHarry Potter and the Sacred Text podcastSubscribe to our Patreon, where we discuss “lower-case-l” literature and have a silly good time doing it! Follow 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 discuss There There by Tommy Orange

Join me in celebrating 200 years with Angostura LTD. Bitters, rums and LLB enjoyed by many globally, made right in Trinidad & Tobago. This is a live set from their cocktail hour celebration in NYC, introducing folks to soca for the first time. 

We talk to Dr. Amy Brady who is the author of, Ice: Mixed Drinks to Skating Rinks. She gets into the mind blowing history behind ice - who knew? Chase Haider, founder of Klaris, joins us as well. Brad teaches everyone how to make a Vieux Carre (you need to make this!!!) and Sazerac. Be sure to pick up a copy her book, we only scratch the fascinating surface of ice. Vieux Carre recipe: Glass: Double Rocks Garnish: none Directions & ingredients In a Mixing Glass add: 0.75 oz of straight rye whiskey  0.75 oz of cognac 0.75 oz sweet vermouth  2 tsp Benedictine D.O.M.  2 dash Peychaud's bitters  1 dash Angostura bitters  Ice!!!  stir for 20-30 seconds  Strain (hawthorn strainer) over ice in rocks glass  No garnish    Get your Zibiotics Pre-Alcohol Probiotic here: zbiotics.com/ARTOFDRINKING  Be sure to enter the code ARTOFDRINKING for 15% off your first order    The Art of Drinking  IG: @theartofdrinkingpodcast     Jules  IG: @join_jules  TikTok: @join_jules   Website: joinjules.com    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

This is The Beer Is Fundamental Show. This is Episode 137 and we want to welcome you once again to the NeighBeerHood where craft beer is always the talk of the town. I am BT aka O-Beer-Wan Kenobi the Jedi Knight of craft beer and (this is Lady T. We hit Louisville, Kentucky and did that thing. Shout out to Rabbit Hole, Brough Brothers, Copper and Kings, Peerless, Oxmoor, and Angel's Envy for showing us mad love. We are going to share one of our favorite whiskey drinks which is an old fashion.  Most people make an old fashion like this. Ingredients: 1 1/2 oz Bourbon or Rye whiskey, 1 Sugar cube, 2 dashes Angostura bitters, Few dashes plain water Preparation: Place sugar cube in old fashioned glass and saturate with bitters, add a dash of plain water. Muddle until dissolved. Fill the glass with ice cubes and add whiskey. Garnish with orange slice, and a cocktail cherry. Served: On the rocks; poured over ice Standard garnish: Cocktail cherry, Orange slice Drinkware: Old Fashioned glass Base spirit: Whiskey  However, this is how we like our old fashioned like this. Ingredients: 1 1/2 oz Bourbon or Rye whiskey, 1/2 oz Bittermilk Bourbon Barrel Aged Old Fashioned Mix Preparation: Pour in the whiskey. Add the Bittermilk mix. Stir. Put in a round or square ice cube. Garnish with orange slice, and a Maraschino cherry. Served: On the rocks; poured over ice Standard garnish: Maraschino cherry, Orange slice Drinkware: Old Fashioned glass Base spirit: Whiskey

ARE YOU OPTIMISTIC OR PESSIMISTIC ABOUT AMERICA? Despite recording from a sun-drenched back patio on a postcard perfect Autumn afternoon, anxiety is running high among the 3Q3D crew. This year, October's beauty is bittersweet, with red and blue political signs competing with Fall's glorious oranges and golden yellows - and raising the nation's collective blood pressure. But is everything truly terrible, as Matt initially suggests? Or is America making a slow and often imperceptible march toward a brighter future, as the ever-optimistic Chris seems to believe? As the team explores both the pessimistic and optimistic sides of America (and the future of humanity), one thing is for sure: today's drinks pair perfectly with Fall, and in true 3Q3D fashion, this conversation gets better with every sip.*  *This message was NOT written by ChatGPT. (Or was it??!)  DRINKS IN THIS EPISODE:  APPLEJACK RABBIT >> 2 oz bonded apple brandy; 3/4 oz lemon juice, freshly squeezed; 3/4 oz orange juice, freshly squeezed; 1/2 oz grade B maple syrup. Add the apple brandy, lemon juice, orange juice and maple syrup into a shaker with ice and shake until well-chilled. Strain into a chilled coupe glass. Garnish with a lemon twist. This refreshing drink makes a delightful companion in voting booths everywhere.  MAPLE WHISKEY SOUR >> 2 oz whiskey; 1 egg white* (optional); 1 oz freshly-squeezed lemon juice; 3/4 oz maple syrup; 2–3 shakes Angostura bitters (optional). If using the egg white, add whiskey and egg white to a cocktail shaker and vigorously shake for 15-20 seconds until the egg white is very frothy.  (If not using the egg white, you can skip this step.) Add the lemon juice, maple syrup, bitters (if using) and a handful of ice to the shaker, and shake for a few seconds to combine and chill the drink.  Have your robot butler strain and serve immediately in a glass over ice while you enjoy the latest movie on your Apple Vision Pro glasses, just as Amanda would prefer.  RUSTY NAIL >> 1 1/2 oz scotch; 3/4 oz Drambuie; Add the scotch and Drambuie into a mixing glass with ice and stir until well-chilled. Strain into a rocks glass over one large ice cube and toast to our new AI overlords.  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

Despite having such a simple formula — it's a sour made using aromatic bitters as the base spirit — the Angostura Sour is a much more modern creation than you might expect, though it does enjoy something of a rich historical lineage. Joining us to explore that drink today is KJ Williams, a veteran bartender who these days works at New York's Long Island Bar. Listen on (or read below) to learn KJ's Angostura Sour recipe — and don't forget to like, review, and subscribe! KJ Williams' Angostura Sour Recipe Ingredients - 1 ounce grenadine - ¾ ounce fresh lime juice - 1 ½ ounces Angostura Bitters - ¼ ounce fresh egg white Directions 1. Add all ingredients to a cocktail shaker with no ice. 2. Whip dry shake for 10-12 seconds. 3. Add Kold Draft cubes and vigorously shake until chilled. 4. Double strain into a chilled Coupe glass.

With vanilla-infused rye whiskey, apple brandy, Jamaican rum, and Angostura bitters, this version of the Brass Elephant blends the rich bitterness of the amaro with the smooth, sweet flavors of the other ingredients for a cocktail that's equal parts elegant and adventurous. Join us as we mix, taste, and see where a little substitution can take a drink! Remember to like, comment, and subscribe for more cocktails and behind-the-bar stories! --- Support this podcast: https://podcasters.spotify.com/pod/show/was-that-in-good-taste/support

If drinks were awarded combat medals, the Suffering Bastard would be leading the charge like a drunken hero in a bar fight. In today's episode, Uncle Brad is our cocktail sergeant, teaching us how to mix this valiant, tiki-style concoction while regaling us with its dramatic backstory. Meanwhile, Jules, channeling her inner Halloween spirit, unveils the Shrunken Skull. Seriously, with names like these, how could they NOT be on your Halloween cocktail menu? I mean, if you serve these at your party, you're basically guaranteeing a ghostly good time! And don't wander off just yet! We've got tips on how to achieve that frothy head on your Espresso Martini. Wait... why are we talking about Espresso Martinis in a tiki drink episode? Your guess is as good as mine! But hey, Jules makes the rules around here, and as @sarah.brown876 rightly points out, it's a perfectly valid question—though I suspect she might be just as confused as we are. So grab your shakers and let's dive into this delightful chaos!    TIP: How to get that frothy head on your Espresso Martini. Just let it go, we can talk about this even though we are not making espresso martini's. Thanks @sarah.brown876    Suffering Bastard  Glass: Double Rocks Glass  Garnish: Mint sprig  Directions & Ingredients  In shaker add  1 oz. Bourbon  1 oz. London Dry Gin  0.5 oz. Fresh lime juice  2 dash Angostura bitters  4 oz. Ginger beer (or ginger ale if ginger beer is too spicy for you) to top  Shake all ingredients EXCEPT ginger beer for 20 seconds.  Strain into double rocks glassw and top with ginger beer.   Garnish with mint sprig    Shrunken Skull  Glass: Fun tiki mug, or double rocks glass  Garnish: Mint sprig  Directions & Ingredients  In mixing glass add:  1.0 oz Demerara rum (Hamilton works well)  1.0 oz aged Puerto Rican rum (Don Q Anejo works well)  1.0 oz Fresh lime juice  0.5 oz Aperol  0.5 oz Grenadine (you can make this yourself, super easy)  Shake all ingredients in cocktail shaker and strain over crush ice  Garnish with mint sprig    Get your Zbiotics Pre-Alcohol Probiotic Drink here: zbiotics.com/ARTOFDRINKING  Be sure to enter the code ARTOFDRINKING for 15% off your first order    The Art of Drinking  IG: @theartofdrinkingpodcast     Jules  IG: @join_jules  TikTok: @join_jules   Website: joinjules.com    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

Possibly one of our most favorite cocktails, and it will be yours too. The Brandy Crusta hails from New Orleans, the Fig Crusta hails from Jules' kitchen. Sip through history with us as we get into the story behind the Brandy Crusta. Stick around for tips on what to do with that bottle of Amaro Nonino that's collecting dust on your shelf – GASP!!!     Brandy Crusta  Glass: small stemmed wine glass, goblet, flute, something cool  Directions & Ingredients  First sugar the rim of your glass by wetting the top with lemon juice (rub a small piece of lemon around the top) and dab the top of the glass into a small pile of sugar on a plate  Next, make your garnish by peeling a lemon by going around the lemon. Pick a hemishpere, north or south (because you can make 2 garnishes this way). Next take your peeler and go around the world. YOu should end with a wide strip of lemon. Now, curl the lemon peel and you'll notice that there seems one side (top or bottom) that is wider than the other – this is good. Curl the lemon so the wide opening is facing up and tuck it into the glass so just a little bit of the crow is showing and you've lined the inside of the glass with the peel.   Now build your drink! In shaker add:  1.5 oz Cognac or Brandy  0.25 oz Cointreau or Orange Curacao  0.25 oz Maraschnio liqueur  0.5 oz Fresh lemon juice  0.25 oz Rich simple syrup (2:1)  1 dash Angostura bitters  1 dash Cardamon bitters (you can use 2 dash of Ango if you don't have this)  Shake for 20 seconds  Double strain through the center of your garnish  When you or your guest goes to take their first sip, take a sniff first, then just push the peel down inside the glass, so you don't slob the drink all over your chin and shirt.    Jules' Fig Crusta  Tools needed:  Glass: Couple glass please!  In your shaker add:  2 oz Cognac  ½ oz orange curacao   ½ oz lemon juice  1 Fig  1 tbsp Fig Jam  ¼ Maraschino liqueur  2 dashes angostura  1-2 sprigs thyme  Muddle together  Add ice and shake!  Double strain into your coupe.  Garnish with a fresh fig & thyme!      TIP: @czouby What else can I use Amaro Nonino for aside for a paper plane?    Get your Zibiotics Pre-Alcohol Probiotic here: zbiotics.com/ARTOFDRINKING  Be sure to enter the code ARTOFDRINKING for 15% off your first order    The Art of Drinking  IG: @theartofdrinkingpodcast     Jules  IG: @join_jules  TikTok: @join_jules   Website: joinjules.com    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

A singular icon in the pantheon of American classic cocktails, the Sazerac has not experienced the same experimentation we've seen with the likes of the Old Fashioned, Manhattan, and even Martini over the last few decades. But that doesn't mean we can't reconsider its build and serve. So that is our very task today as Cocktail College hosts returning guest Sother Teague. Listen on or read below to discover Sother's Sazerac recipe — and don't forget to leave a rating, review, and subscribe! Sother Teague's Sazerac Recipe Ingredients - Heavy bar spoon 2:1 Demerara or Petit Canne simple syrup - 2 dashes Peychaud's bitters - 1 dash Angostura bitters - 2 ounces 100-proof rye whiskey, such as Rittenhouse - Garnish: lemon twist, absinthe Directions 1. Add all ingredients to a mixing glass. 2. Add one cracked Kold Draft cube then fill with ice. Stir until well chilled and diluted. 3. Pull a heavy rocks glass from the freezer. 4. Spray one pump of water and then two pumps of absinthe from atomizers. 5. Strain chilled Sazerac into the glass and garnish with an expressed lemon peel.