Podcasts about Angostura

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.

El Discurso de Angostura es una obra maestra del pensamiento político de Simón Bolívar, que combina una reflexión profunda sobre la identidad americana con propuestas prácticas para la construcción de una república independiente. Pronunciado en un contexto de guerra y fragmentación, el discurso no solo consolidó el liderazgo de Bolívar, sino que también sentó las bases filosóficas y políticas para la Gran Colombia y la emancipación de América Latina. Su énfasis en la educación, la abolición de la esclavitud y la necesidad de instituciones propias lo convierten en un documento visionario que sigue siendo relevante.AVISO LEGAL: Los cuentos, poemas, fragmentos de novelas, ensayos y todo contenido literario que aparece en Crónicas Lunares di Sun podrían estar protegidos por derecho de autor (copyright). Si por alguna razón los propietarios no están conformes con el uso de ellos por favor escribirnos al correo electrónico cronicaslunares.sun@hotmail.com y nos encargaremos de borrarlo inmediatamente. Si te gusta lo que escuchas y deseas apoyarnos puedes dejar tu donación en PayPal, ahí nos encuentras como @IrvingSun  https://paypal.me/IrvingSun?country.x=MX&locale.x=es_XC  Síguenos en:  Telegram: Crónicas Lunares di Sun  ⁠Crónicas Lunares di Sun - YouTube⁠ ⁠https://t.me/joinchat/QFjDxu9fqR8uf3eR⁠  ⁠https://www.facebook.com/cronicalunar/?modal=admin_todo_tour⁠  ⁠Crónicas Lunares (@cronicaslunares.sun) • Fotos y videos de Instagram⁠  ⁠https://twitter.com/isun_g1⁠  ⁠https://www.google.com/podcasts?feed=aHR0cHM6Ly9hbmNob3IuZm0vcy9lODVmOWY0L3BvZGNhc3QvcnNz⁠  ⁠https://open.spotify.com/show/4x2gFdKw3FeoaAORteQomp⁠  https://mx.ivoox.com/es/s_p2_759303_1.html⁠ https://tunein.com/user/gnivrinavi/favorites⁠ 

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.

Episode 68That's Mufasa Is Over Doing ItNew Soca For 2025 CarnivalApplication To Be Added To Angostura PR ListReaction TimeBel Air ReviewWill Trent RecommendationBeing Threatened By My GF's BFI'm A Garbage Man & Don't Like To Tell Women My ProfessionMy Friend Was Being Weird With MynHusbandHe Left My Sexy Picture On SeenProper Hygiene To Be Taught To MenJoin us for some "sips and spills" every Wednesday. Pour a glass of your fave drink and let's dish! Watch To Us Over On Youtube - https://youtube.com/@HappyHourWithSnLPodcast?si=OUnDeSiy003vtH9S LIKE! SUBSCRIBE! TURN ON NOTIFICATIONS! Leave a comment! Cheers with Us Over on Our Socials Instagram - https://instagram.com/happyhourwithsnl?igshid=MzRIODBiNWFIZA== Tiktok - https://www.tiktok.com/@happyhourwithsnl?_t=8gEvetJ9262&r=1 Twitter - https://x.com/happyhrwithsnl?s=21&t=lfA-AuiaHao7FpMel_8SiQ Laurel Instagram - https://instagram.com/laur_walts?igshid=MWZjMTM2ODFkZg== Sherain Instagram - https://instagram.com/gabreignn?igshid=MWZjMTM2ODFkZg== Tiktok - https://www.tiktok.com/@shereignnn?_t=8gEvyf5LJ2r&_r=1

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

Episodio 154 de nuestra mesa de análisis Contradebate con Zósimo Camacho: -Seguridad y pacificación de México, eje de la contienda presidencial- Transmisión 1° de marzo de 2024 Contralínea en vivo se transmite de lunes a viernes a partir de las 10:00hrs (hora del centro de México). Estamos en Facebook, YouTube, Twitter, TikTok, Instagram, Whatsapp y Telegram como Contralínea. Escúchanos en Spotify, Apple Podcast e Ivoox como Contralínea Audio.

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

Well, that happened. Our scientists review the completely disappointing but entirely predictable slightly below mediocre season of baseball that was played by the 2024 San Francisco Giants. They give out high level grades to the players, coaching staff and front office. Then they give out MVP, Unsung Hero and Most Disappointing Awards to the players for all of 2024. Finally they review their awful preseason and mid-season predictions.Also, Ben is really sorry about the dog story. He'll never let that happen again.On the cocktail side of things our new cocktail oriented podcast The Perfect Sip is out now. You can find it here: https://the-perfect-sip.captivate.fm/listenOn the cocktail side of things Matthew is drinking a Ginger Whiskey Sour while Ben is drinking Ben's Whiskey Sour. Recipes below.Ginger Whiskey Sour2 oz Bourbon3/4 oz Ginger Syrup3/4 oz Lemon JuiceAdd all ingredients to a cocktail shaker with ice. Shake until well-chilled. Double-strain into a rocks glass with ice.Ben's Whiskey Sour2 oz High Proof Rye Whiskey1 oz Simple Syrup1 oz Lemon Juice2 dashes Angostura bitters1 small Egg White (1/2 oz)Red Wine for floatCombine all ingredients except wine in a shaker with no ice. Shake for 5 seconds. Open shaker and fill with ice. Shake until chilled. Strain into a rocks glass filled with ice. Top off with ride wine float. Add two brandied cherries as garnishThis podcast uses the following third-party services for analysis: Chartable - https://chartable.com/privacy

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

Calling all #librationnation leaders! This week we are discussing the groundbreaking book for managers, “First Break All the Rules” By Marcus Buckingham with Ira Holliday. Husband, father, avid golfer and business strategist are several of the key attributes used to describe Ira Holliday. With over 25 years of Fortune 200 experience in the areas of digital transformation, HR services and agile delivery, Ira has amassed quite the collection of business and leadership-focused authors within his library, including “First Break All The Rules, a New York Times bestseller.Our drink this week is a Smoked Old Fashioned, which Ira introduced to me, which is a traditional old fashioned but finished using a smoker kit, which gives it an additional layer, perfect for fall.Old Fashioned Recipe1 teaspoon sugar3 dashes Angostura bitters1 teaspoon water2 ounces bourbon (or rye whiskey, if preferred)Garnish: orange twistIn This EpisodeCocktail SmokersThe Coaching Habit by Michael Bungay StanierGen Z and Millennials visit the library more than older generations

The last Bay Bridge Series has been won. Will anyone miss it? More importantly will the Giants miss the playoffs? Our A's haters discuss the legacy of the Giants-Athletics rivalry and what the A's moving will mean for the Giants. They also try to keep hope alive by breaking down how the Giants can definitely still make the playoffs.On the cocktail side of things Ben is drinking a Blabbey while Matthew is drinking a Verdant Whisper.Blabbey2 oz Gin1 oz Lillet Rose1 oz Freshly Squeezed Orange Juice1 dash Angostura bitters2 brandied cherries and one Clementine segment for garnishCombine the gin, Lillet Rose, and orange juice in a shaker with ice. Shake until chilled. Double strain into a coupe glass. Garnish with the cherries and Clementine segment on a cocktail pick.Verdant Whisper1 oz Gin (London Dry)1 oz Green Chartreuse (Sub Benedictine)1/2 oz Elderflower Liqueur3/4 oz Lime Juice1/4 oz Simple Syrup1 dash Celery BittersAdd all ingredients to a cocktail shaker with ice and shake until well-chilled. Double strain into a chilled coupe glass. Garnish with a lime wheel or a sprig of thyme.

Tyler Fitzgerald will carry the Giants to the playoffs! (It could happen.) In this Mid-Week Review the brothers discuss who's doing the heavy lifting on the offense and who's being carried before turning their attention to the Giants playoff chances now that the Giants are winning some games.In the lightning round Ben hopes for disaster, Matthew forgets his toothbrush, and we all enjoy a summer evening.On the cocktail side of things Ben is drinking a Bitter Gin & Tonic while Matthew is drinking a Tiki Old Fashioned. Recipes below.Bitter Gin & Tonic2 oz Gin4 oz Club Soda2 dashes Angostura bitters1 Lime wedgeAdd gin to a rocks glass filled with ice. Top with club soda. Add dashes of bitters, and squeeze and drop in lime wedge.Tiki Old Fashioned2 oz White Rum1/2 oz Velvet Falernum1 dash Peach Bitters1 dash Cherry BittersAdd all ingredients into a mixing glass with ice. Mix for 30 seconds. Strain into a rocks glass with fresh ice. Garnish with luxardo cherries.

In this week's episode we discuss our recent travels to Disney and compare some of the experiences we had there to the way we do things back home - how you think that'll go?The World Boss was freed on Emancipation Eve but as much as we anticipated his freedom this host has mixed feelings about the Teacher's release.Of course we spend some time celebrating our athletes and catching up on the Olympics and covering everything we've missed and look at what's to come.To round it off, Angostura is making a push into the Chinese markets and we take a look back at CL World brands and how big a step it was for Lawrence Duprey to take Angostura global. Can't help but think that under his stewardship Angostura, by now, would have been a global force to reckon with. We also celebrate some of our other home grown global brands such as Chubby & Sacha Cosmetics.Enjoy!!

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.

Sticking out into Lake Michigan, Door Peninsula in Wisconsin is a famous vacation spot and has been inhabited by the descendants of Scandinavian countries who began coming here in the 1800s. Today Door offers rafting, kayaking, hiking and a famous dive bar where Angostura bitters can be found. Cherries, too, are a big deal here. Find out more about Door Peninsula Wisconsin on GoNOMAD.com

Julie Reiner, partner of New York's Clover Club, Leyenda, and Milady's, makes a reappearance on Cocktail College to explore one of her all-time favorite drinks, the Queen's Park Swizzle. In this discussion on the "grown-up Mojito," we dive deep into a broad range of topics ranging from swizzling as a technique to the modern state of mixology. Listen on, or read below, to learn Julie's Queen's Park Swizzle recipe — and don't forget to like, review, and subscribe! Julie Reiner's Queen's Park Swizzle Recipe Ingredients 10 mint leaves ½ ounce Demerara syrup (2:1) ¾ ounce lime juice 2 ounces aged rum 4 dashes Angostura bitters Garnish: mint bouquet Directions Add mint to a chilled Hurricane glass and top with liquid ingredients. Swizzle with a swizzle stick while slowly adding pellet ice to chill and dilute, keeping mint at bottom of glass. Once fully chilled, top with more pellet ice. Garnish with mint bouquet.

This episode we highlight some fun and refreshing cocktails to be enjoyed with family and friends over the 4th of July. Recipes are below. Bourbon Cowboy (Gone with the Gin, by Tim Federle... also author of Tequila Mockingbird. :)) 4 basil leaves (divided)2 dashes Angostura bitters 2 oz bourbon 1 1/4 oz iced teas, sweetened to taste 1/2 oz lemon juice Muddle 3 basil leaves and the bitters in a shaker.  Add the remaining ingredients and ice, and shake well.  Strain into a julep cup (or a rocks glass) filled with freshly shaved ice and garnish with a basil leaf. Halekulani Cocktail (Smuggler's Cove, by Martin Cate w/ Rebecca Cate) 1/2 oz fresh lemon juice 1/2 oz fresh orange juice 1/2 oz pineapple juice 1/4 oz Demerara Syrup 1/2 teaspoon Grenadine 1 1/2 oz bourbon 1 dash Angostura bitters Combine all ingredients in a cocktail shaker with cracked or cubed ice.  Shake and double-strain into a chilled couple and garnish with an edible orchid on the edge of the glass Honi Honi - variation of a Mai Tai 1 2/3 oz bourbon 1/3 oz Triple sec liquor 1/2 oz fresh lime juice 1 tsp Orgeat syrup 1 tsp rich simple syrup Shake all ingredients w/ ice and fine staring into a glass filled with crushed ice. Garnish with pineapple wedge, luxardo maraschino cherry and mint sprigs Blackberry Bramble 1/2 cup fresh blackberries 1 1/2 oz fresh lemon juice 2 oz dry gin (we're submitting with Huckleberry vodka) 1 oz blackberry liquor 1 oz simple syrup Sparkling water Steps: Muddle blackberries with fresh lemon juice in a shaker and fill with iceAdd gin and simple syrup and shake well. Strain and pour over ice and top with sparkling water. Garnish with fresh blackberries lemon twist and mint Strawberry Rye Whiskey Slushy SLB Drinks (YouTube) 1/2-1 cup fresh halved strawberries 1 oz simple syrup 1 oz fresh lemon juice  2 oz Rye whiskey 1-1 1/2 cups ice Combine all the ingredients into a blender and mix until ice is crushed. Garnish with fresh strawberry Summer Sipper Bourbon Cocktail 1 1/2 oz bourbon 1/2 oz Campari 1 oz pineapple juice 1/4 oz strawberry syrup 1 orange peel Muddle 1/2 of a strawberry with the orange peel in a cocktail shaker. Add remaining ingredients and fill with ice. Shake, shake, sake and string into a rocks glass. Garnish with strawberry slice and mint

Get ready for some double trouble with the dynamic duo of Mads and Millie! These partners in crime help us close out a killer day of recordings with some delicious cocktails and a lot of laughs!Follow:@madzs_@_mezcalmamiMadeline's A La Louisiane:2 oz. Rye Whiskey.75 oz Carpano Antica Sweet Vermouth.5 oz. Benedictine4-5 Dashes Peychaud's Bitters.25 oz AbsintheExpression of Lemon PeelAdd the rye whiskey, sweet vermouth, benedictine, Peychaud's, and absinthe into a mixing glass with ice and stir until well-chilled. Strain into chilled coupe glass, express lemon peel over the glass, discard the peel, and enjoy!Millie's Bourbon Mai Tai:2 oz. Bendt Bourbon1/2 oz. Cointreau.5 oz. Liquid Alchemist Orgeat.5 oz. Liquid Alchemist Apple Spice.5 oz. Lemon Juice3-4 Dashes Angostura BittersWhip, shake the bourbon, cointreau, orgeat, apple spice, and lemon juice. Pour into glass over crushed ice, add an Angostura float and enjoy!FOLLOWInstagram, Facebook, Twitter, Snapchat, Twitch & Tiktok @brpdrinkalongSUPPORTMerch: prodigydtg.com/bartenderrant/shop/homePatreon: www.patreon.com/brpdrinkalongCall The Suggestion Box: (423) POD-RANT (423) 763-7268LEAVE A TIPPaypal: TheBartenderRantPodcast@gmail.comMUSICBRP Spotify Playlists: https://open.spotify.com/user/vxrhwthznghu758w9x6qoy4mk?si=a23ef91df4b34f5bTrauma Parlor: https://open.spotify.com/artist/1PDlUPjR2lk7vPX5NCX8Hi?si=mtrOsDqTTJuGe-Dy5fZHLQ

How do you improve upon the very formula that brought us the Old Fashioned? Subjectively speaking, many may argue that it's impossible. But from a technical — or technical cocktail terminology — perspective, there is an historic answer. Tristan Brunel, bar director at New York's Tusk Bar, joins us today to explore the Improved Whiskey Cocktail and convince us of the merits of adding maraschino and absinthe to this tried-and-tested classic. Listen on, or read below, to learn Tristan's Improved Whiskey Cocktail recipe — and don't forget to like, review, and subscribe! Tristan Brunel's Improved Whiskey Cocktail Recipe Ingredients 1 barspoon gum syrup 1 (small) barspoon Luxardo Maraschino liqueur 3-4 dashes absinthe 3 small dashes Angostura bitters 2 ¼ ounces rye whiskey, such as Rittenhouse Directions Add all ingredients to a mixing glass with ice. Stir until chilled. Strain into a chilled Old Fashioned glass over ice. Express a lemon twist and drop it into the drink.

Welcome back to Season 2 of Jen's Cocktail Creations! This week, we're diving into the beautiful world of floral cocktails. Get ready to elevate your mixology game with the delicate flavors and aromas of spring blooms! In this episode, you'll discover: The Jubilee '79: Jen shares a taste of New Orleans with her unique bourbon cocktail recipe, featuring toasted coconut, blood orange, and a touch of rosé cava. (Find the full recipe below!) Why Floral Cocktails? We explore the science behind why flowers and alcohol are a match made in mixology heaven, focusing on terpenes, esters, and phenols. Choosing Your Blooms: Learn how to select the right flowers for your cocktails based on taste, aroma, visuals, and seasonal availability. Infusion Magic: We break down two easy methods for infusing floral flavors: simple syrups and spirit infusions. Garnish with Flair: Elevate your cocktails with edible flowers, herbs, and fruits for an extra burst of flavor and visual appeal. Three Floral Cocktail Recipes to Try: Recipes: Jubilee '79 Serves: 2 Ingredients: 4 oz toasted coconut-infused Elijah Craig Bourbon 2 oz fresh squeezed blood orange juice 1 oz fresh squeezed lemon juice 1 oz toasted coconut syrup 2 dashes Angostura bitters Rosé cava to top (or your favorite sparkling wine) Method: Infused Bourbon: Pour 1 bottle of bourbon into a quart jar. Add 2 cups toasted coconut flakes. Put in the freezer and let sit for 1-2 weeks. Strain when ready to use. Toasted Coconut Syrup: Mix 1/2 cup each of sugar & water. Add up to a cup of toasted coconut. Heat to dissolve water. Let steep. Strain. Cocktail Assembly: Shake all ingredients except cava with ice to chill. Strain over ice into rocks glasses. Top each with 2 oz float of cava. Garnish with a blood orange slice. Let's Connect! We want to see your floral cocktail creations! Tag us on social media using #jenscocktailcreations and share your masterpieces. Until next time, happy mixing!

In this episode, we sat down with John Georges, former master distiller of Angostura Rum / Trinidad Distillers Ltd. to discuss his 40+ year career in rum, all things Angostura, and much more.This episode is sponsored by Nossa Cachaça — Get 10% off any order at NossaCachaca.com with promo code RUMCAST.We discussed:The evolution of rum-making at Angostura over the yearsAngostura's involvement with Bacardi in the 1980sWhy pot stills have yet to catch on at Angostura, despite a few attemptsWhat changed in rum over the course of his four decades of making itAdded sugar in Angostura rumWhich blends Angostura did and did not add Caroni rum toThe career path of a master distillerAnd much more!P.S.Did you know you can support The Rumcast on Patreon now and get bonus episodes, happy hours, and more? You can! Head to patreon.com/therumcast to check it out.

If there was ever a drink with a reputation, this is definitely it. Uncle Brad and Jules get into making a proper Long Island and Jules puts a twist on it with Jamacian Rum, Mint, and Bourbon... I mean, why not? Uncle B gives us the history behind the drink, and there's a little drama to share. Then Brad takes on a great question from Nathan Batley (all the way from Winchester, UK). He's been reading up on the old cocktail books like The Savoy Cocktail Book and Cafe Royal Cocktail book and asks, “could you outline the different measurements used like glass, wine glass, liqueur glass, etc (also talk about the ratios and what that means)?”   We got you covered Nathan... mostly.     Long Island Ice Tea Recipie (that actually tastes good)  Chill your Collins glass  In your shaker add:  ½ oz Vodka  ½ oz London dry gin  ½ oz Tequila blanco  ½ oz White Rum  ½ oz Cointreau  ½ oz Simple syrup  ¾ oz Lemon juice (fresh squeeze)  3 – 4 dash Angostura bitters  Shake for 15 – 20 seconds  Double strain, over ice, into your Collins glass  Add Coca Cola to top it off  Give it a stir with your bar spoon  Garnish with lemon wheel (on the rim or slide down the inside of your glass)    Long Islands baby brother, Boozy Palmer  In your shaker add:  3/4 oz Lemon Juice  3/4 oz Mint Syrup  ¾ oz Jamaican rum  1 oz Bourbon  ½ oz orange curacao   shake  Top with 2-3 oz chilled black tea & 2 oz cola  Strain into collins glass  Garnish with lemon slice      TIP: How to interpret measurements in old cocktail books    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

Cocktail or category of cocktails? That's the big debate at Cocktail College today, as we welcome Amy Racine, the beverage director for JF Restaurants, to explore the Champagne Cocktail. The IBA classes today's drink as a “contemporary classic,” listing its ingredients as chilled Champagne, Cognac, Angostura bitters, a sugar cube, and — curiously — a few drops of Grand Marnier. That interesting final component aside, it would seem to confirm this as being a cocktail instead of a category. But as we'll soon get into with Amy, riffs abound and are easily achieved by switching up the base spirit and tweaking a few other ingredients. Listen on, or read below, to learn Amy's Champagne Cocktail recipe — and don't forget to like, review, and subscribe! Amy Racine's Champagne Cocktail Recipe Ingredients 1 brown sugar cube 1 dash Angostura bitters 1 dash orange bitters 1 ½ ounces chilled VSOP Cognac 3 ounces chilled Champagne Garnish: orange and lemon peel Directions Add brown sugar cube to a chilled AP glass or flute. Soak cube with orange and Angostura bitters. Add Cognac and top with Champagne. Express and discard an orange and lemon twist.

To celebrate 3Q3D's third anniversary, the original crew regroups and recreates the show's very first episode down to the exact same questions. While Amanda, Chris and Matt are certainly more comfortable on air, they begin to question nearly everything (including *gasp* backing into every parking space) and end up lamenting democracy writ large. While the questions from Episode 1 return, the drinks are decidely better this go round: the team brings back a few favorite cocktails from 3Q3D's quixotic 3-year journey, including the Old Cuban, a perfect Old Fashioned, and, fittingly, the Birthday Cake Martini. Cheers to 3 years, and thanks to all who have listened!   Drinks in this Episode:The Old Cuban Cocktail  >> 6 whole mint leaves, 1 oz simple syrup, 3/4 oz lime juice, freshly squeezed, 1 1/2 oz aged rum, 2 dashes Angostura bitters, 2 ounces Champagne, chilled. Garnish: mint sprig. Muddle the mint leaves with the simple syrup and lime juice in a shaker. Add the rum and bitters and ice, and shake until well-chilled. Double-strain into a coupe glass.Top with Champagne and garnish with a mint sprig. Salud, amigo!  Old Fashioned Cocktail >> 2 oz bourbon, 1/4 oz simple syrup, a few dashes of angostura bitters. Pour ingredients into a bourbon glass over one large ice cube, garnish with a Luxardo cherry and an orange peel. Like an old friend – or a podcast for inquisitive people – this cocktail won't let you down.  Birthday Cake Martini >> 2 oz Smirnoff whipped cream vodka, 1 ½ oz Amaretto liqueur, 1 oz Godiva white chocolate liqueur, 2 oz heavy whipping cream; mix ingredients with ice in a shaker, strain, and pour into a martini glass. Garnish with birthday cake sprinkles. Happy birthday to 3Q3D!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

Im Jahr 1820 entschließt sich der Wundarzt Johann Gottlieb Benjamin Siegert nach Venezuela auszuwandern, um dort an der Seite von Simón Bolívar die südamerikanische Unabhängigkeitsbewegung zu unterstützen. Er landet schließlich in Angostura und erfindet dort ein bitter schmeckendes Kräutertonikum, das heute weltweit bekannt ist, allerdings nicht als Heilmittel, sondern als Zusatz für Cocktails. Wir sprechen in der Folge über das Leben von Benjamin Siegert, den langen Weg zur Unabhängigkeit Venezuelas und Richards Lieblingscocktails. //Aus unserer Werbung Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte: https://linktr.ee/GeschichtenausderGeschichte NEU: Wer unsere Folgen lieber ohne Werbung anhören will, kann das über eine kleine Unterstützung auf Steady oder ein Abo des GeschichteFM-Plus Kanals auf Apple Podcasts tun. Wir freuen uns, wenn ihr den Podcast bei Apple Podcasts oder wo auch immer dies möglich ist rezensiert oder bewertet. Wir freuen uns auch immer, wenn ihr euren Freundinnen und Freunden, Kolleginnen und Kollegen oder sogar Nachbarinnen und Nachbarn von uns erzählt!