Podcasts about Angostura

Hear ye, devoted listeners of the macabre and the spirited alike! This week on the Scary Spirits Podcast, we mark the anniversary of a most curious and thrilling motion picture: the 2012 horror spectacle, Abraham Lincoln: Vampire Hunter, first unleashed upon audiences on June 22nd. Join your esteemed hosts, Karen and Greg, as they discourse upon this audacious tale—where history and horror are bound together in a most unnatural union. With both wit and keen observation, they examine the legend of a president who wages a secret war against the creatures of the night. To accompany this evening's proceedings, a specially crafted libation—“The Lincoln” cocktail—shall be raised, offering a bold and fitting tribute to the film's dark and daring spirit. Whether you are a devotee of vampire films, alternative history horror, or cinematic curiosities, this episode promises lively conversation, chilling insights, and a toast worthy of remembrance. Tune in to the Scary Spirits Podcast—where horror and cocktails meet in perfect union. The Lincoln Cocktail Recipe • 2 oz Angel’s Envy Bourbon Finished in Port Wine Barrels• 1/4 oz ruby port syrup• 2 dashes Angostura® bitters• 1 dash orange bitters• orange twist garnish Instructions Add all ingredients into a mixing glass. Stir over ice. Strain into a rocks glass. Garnish with an orange twist. Source: angelsenvy.com A Brief Synopsis: Abraham Lincoln: Vampire Hunter reimagines the 16th US president as a secret slayer who discovers that vampires are secretly controlling the American slave trade. After a vampire murders his mother, Lincoln dedicates his life to the axe. ultimately fighting the undead not just for revenge, but to win the Civil War. Some of the topics discussed and highlights of this episode include: Karen gives us a brief description of the novel the film is based on. We learn that Nancy Lincoln died of milk sickness. Judas was paid in silver when he betrayed Jesus, creating the vampire lore about silver. Mary Todd and Stephen Douglas did in fact date. Dr. Karen tells us all about sunscreen. It wasn’t available until 1932. Greg works in a reference to the band Kiss. Our rating of the film: This movie was pretty good. It only took us 2 cocktails to get through it. Take our online survey! We want to know more about you! Please take our survey. All questions are optional and you can remain completely anonymous if you prefer. Tell us what you like or would like to hear more of! All music on the Scary Spirits Podcast is provided by the band “Verse 13”. Please check them out. You can listen to all their music on their Bandcamp page. Get social with us! Connect with us on Facebook and Instagram Subscribe on YouTube to watch Greg attempt to make all the featured cocktails Follow @ScarySpiritsPod Questions, comments or suggestions? Shoot us an email at info@scaryspirits.com As an Amazon Associate, we may earn a small percentage of qualifying purchases through our links.

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

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

How We Seeez It! Episode 340: Buffy the Vampire Slayer Season 2, Episodes 17–20 “'Something weird is going on.'  Isn't that our school motto?” – Xander Harris We are back again for four more episodes in Season 2. We talk about Episode 17: Passion, Episode 18: Killed by Death, Episode 19: I Only Have Eyes for You, and Episode 20: Go Fish. A couple monster-of-the-week episodes with some season storyline sprinkled in. Join us for our 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 tell us if there is something you watched that we might enjoy, or a can't-miss series. Also, please rate and review the show on all your favorite podcast apps. Drinks for the episode: "The OJ Slayer" 1¾ oz Le Breuil single malt whisky ½ oz orange juice ¼ oz grapefruit juice ½ oz lemon juice ⅜ oz Earl Grey honey syrup ⅛ oz Campari 1 dash Angostura bitters tiny pinch of salt   “That's my Drink” 2.5 oz Orange Whiskey 2.5 oz Orange energy drink 2.5 oz Deep Eddy Grapefruit Vodka  Garnish with Orange slice And a PB&J with the crust cut off   "Sexy Librarian" 2 oz gin 1 1/2 ounces elderflower liqueur  1/2 ounce Rose's lime juice  Top off with Prosecco    “The Giles” Gin and Tonic served English style with a small bottle of tonic.  Glass of Redwine Show links: https://hwsi.podbean.com/e/buffy-the-vampire-slayer-season-2-episodes-17-thru-20/  HWSI LinkTree HWSI Facebook Link HWSI Instagram Link You can also email the Podcast at the.HWSI.podcast@gmail.com

Step into the candlelit shadows and indulge your darker curiosities—this week on the Scary Spirits Podcast, we invoke the sinister legacy of The Omen as we celebrate the approaching anniversary of the 2006 remake of the 1976 horror classic, released on the most unholy of dates: June 6th (06/06/06). Join your hosts, Karen and Greg, as they peel back the veil of polite society and examine the chilling mythology, occult symbolism, and infernal intrigue woven into this infamous film. With a tone both seductive and unsettling, they explore the enduring allure of demonic prophecy, the Antichrist narrative, and the unsettling question: what if darkness is not to be feared, but embraced? As the discussion unfolds, so too does a ritual of indulgence—featuring a devilishly crafted “Mark of the Beast Cocktail,” designed to awaken the senses and tempt fate itself. Rich, bold, and wickedly satisfying, it's the perfect libation to accompany a descent into cinematic darkness. Whether you're a devotee of classic horror films, a seeker of occult cinema, or simply drawn to the forbidden, this episode promises a deliciously diabolical experience. The Mark of the Beast • 1 1/2 oz black vodka (or regular vodka with a drop of black food coloring)• 1/2 oz pomegranate liqueur (like PAMA)• 3/4 oz fresh blood orange juice• 1/2 oz simple syrup• 3 dashes Angostura bitters• 1/4 oz grenadine• 1 pinch activated charcoal (optional)• black cherry for garnish• orange peel (charred if possible) for garnish Instructions: In a shaker, combine the vodka, pomegranate liqueur, blood orange juice, simple syrup, and bitters. Add ice and shake until well chilled. (Optional) Add a tiny pinch of activated charcoal to deepen the color. Shake briefly again. Strain into a chilled coupe or lowball glass. Slowly drizzle the grenadine into the center of the drink—it should sink and spread like a sinister symbol forming in the glass. Add a black cherry on a pick and express a lightly charred orange peel over the top before dropping it in. A Brief Synopsis: An American diplomat covertly adopts an orphaned boy named Damien to spare his grieving wife after their biological child dies at birth. As Damien grows, a series of bizarre, supernatural deaths plague the family, and the diplomat eventually discovers his adopted son is actually the Antichrist. Some of the topics discussed and highlights of this episode include: Karen gives us some background information on the Vatican Observatory. We learn about the Bible verse in Revelations 8:7. Karen tells us about the opera Salome by Richard Strauss. Can air in an I.V. cause the death of a person? Greg and Karen have a debate about black German Shepherds. Our rating of the film: This movie was OK. It took us 3 cocktails to get through it. Take our online survey! We want to know more about you! Please take our survey. All questions are optional and you can remain completely anonymous if you prefer. Tell us what you like or would like to hear more of! All music on the Scary Spirits Podcast is provided by the band “Verse 13”. Please check them out. You can listen to all their music on their Bandcamp page. Get social with us! Connect with us on Facebook and Instagram Subscribe on YouTube to watch Greg attempt to make all the featured cocktails Follow @ScarySpiritsPod Questions, comments or suggestions? Shoot us an email at info@scaryspirits.com As an Amazon Associate, we may earn a small percentage of qualifying purchases through our links.

How We Seeez It! Episode 338, Rental Family (2025) “Sometimes the story we tell ourselves becomes the truth.” — Aiko Nakajima Writer and director Hikari's story explores companionship and personal connection, along with the exceptional emotional authenticity of Brendan Fraser's performance. The movie's touching exploration of loneliness and human connection in modern life, or at least modern Japan, makes it enjoyable and engaging, and will have you contemplating ideas about culture and your own connections. Join us for our 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, let us know. Also, please rate and review the show on all your favorite podcast apps. Drinks for the episode: "The Bloodline" 1½ oz Armagnac ½ oz dry red wine ¼ oz Green Chartreuse ½ oz fresh orange juice ¼ oz fresh lemon juice ⅜ oz rich simple syrup 1 dash Angostura bitters 1 dash orange bitters Tiny pinch of salt 1 oz whole milk "The Imposter" 1½ oz American rye whiskey ½ oz horchata ½ oz grape juice ¼ oz fresh lemon juice ¼ oz Genepy ¼ oz dry curaçao 1 dash Angostura bitters 1 dash orange bitters Tiny pinch of salt “Jailbreak” 2 oz Gin 2 oz Cherry juice .75 oz elderflower liqueur  .5 oz lemon juice .5 oz lemon infused simple syrup  Garnish with cherries   Show links: https://hwsi.podbean.com/e/rental-family-2025/  HWSI LinkTree HWSI Facebook Link HWSI Instagram Link HWSI Youtube link !! You can also email the Podcast at the.HWSI.podcast@gmail.com

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

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

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

In this week's episode, Kayla and Taylor discuss Laurie Colwin's 1990 novel Goodbye Without Leaving. Topics include Laurie Colwin's style, Geri's compassion for black music and awareness of black/white relationships in her current time, domestic apprehension, Geri's quest for identity and belonging, and European immigrants and American identity. Plus, we sing the praises of the Combo Caddy.This week's drink: the Geri (a Taylor Made creation)INGREDIENTS 1 ½ oz bourbon¾ oz Applejack2 tsp maple syrup1 TB lemon juiceDashes of Angostura and cardamom bittersINSTRUCTIONS:Add all ingredients to a shaker filled with ice and shake until chilledStrain into a glass with a single large ice cube or sphereCurrent/recommended reads, links, etc.:The Song of Achilles by Madeline MillerThe Everlasting by Alix E. HarlowAll Her Fault (TV show)20 Feet from Stardom (documentary)Follow us on Instagram @literatureandlibationspod.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 Sisters in Yellow by Meiko Kawakami

Was that the most surprising unsurprising trade ever? The brothers react to the Patrick Bailey trade, the Ryan Walker demotion, and oh yeah, the Pirates series. Did they actually win that series? More importantly who will the Giants trade next after Patrick Bailey? Most importantly, are they already sellers?On the cocktail side of things, today Matthew is drinking Smoke & Mirrors while Ben is drinking Tequila, I Hardly Know Her. Recipes below.Smoke & Mirrors1 1/2 oz Gin1/2 oz Mezcal1/4 oz Maraschino Liqueur3/4 oz Lime Juice1/2 oz Simple SyrupShake all ingredients with ice. Double strain into a chilled coupe glass. Garnish with a lime wheel.Tequila, I Hardly Know Her2 oz Anejo Tequila2 dashes Angostura bitters1/4 oz Simple syrupCombine tequila, bitters and simple syrup in a mixing glass with ice. Stir to desired dilution. Strain into a rocks glass with a fresh chunk of ice. Garnish with a dried lime wheel.#doitforwilson

Scott, Mary and Dave strap on their spelunking gear, knock back a few Challman strength cocktails and fall, screaming, into Neil Marshall's  2005 horror film, "The Descent". "The Cave Crawler"  2 oz. whiskey (preferably bourbon!)3/4 lemon juice1/2 oz. Aperol 2 dash Angostura bitters1 1/3 oz. tonic water  Combine the whiskey, lemon juice, Aperol, and Angostura bitters in a cocktail shaker over ice. Shake until very cold, and strain into an cocktail glass. Top with tonic water and a spring of mint!Visit our website:http://www.monstermoviehappyhour.com/Chat with us on Facebook:https://www.facebook.com/monstersndri...Our Bluesky:https://bsky.app/profile/monstersndrinks.bsky.socialOur Instagram:https://www.instagram.com/monstersndrinksOur Twitter:https://twitter.com/monstersndrinksMusic created by Kevin MacLeod.You can hear more of his work at:https://incompetech.com/wordpress/author/kevin/

How We Seeez It! Episode 334, Buffy the Vampire Slayer Season 2, Episodes 9–12 “A Slayer, huh? I knew this ‘I'm the only one, I'm the only one' thing was just an attention-getter.” — Xander Harris We are back again to continue our full rewatch of Buffy the Vampire Slayer. Midway through the second season, things are getting good. Will the series finally pull Steve into true fandom? Couples are forming, and the story is getting deeper. Join us for our 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 let us know if there is something you watched that we might enjoy, or a can't-miss series we should check out. Also, please rate and review the show on all your favorite podcast apps. Drinks for the episode: "Ebdim9" 2 oz Uncle Nearest 1884 Small Batch Whiskey 3/4 oz lemon juice 1/2 oz Cabernet Sauvignon syrup 1/4 oz maple syrup 2 dashes orange bitters pinch of ground black pepper “Kiss me in the Closet” 1.5 oz Gin 1.5 oz Dry Vermouth 1 oz Bourbon Bada Bing Cheery juice Shaken and poured into chilled glass Add two cherries for Garnish “Monkey Pants” (shot) 1 oz banana schnapps 1 oz butterscotch schnapps “Planter's Punch" 3 ounces dark rum 1 ounce lime simple syrup 3/4 ounce lime juice, freshly squeezed 1 teaspoon grenadine 3 dashes Angostura bitters 1 splash club soda, chilled Shaken and strained over ice Beer Red Stripe

Happy Arbor Day!! Go plant a tree and DON'T watch this horrible movie. In this environmental special, Raven and Campbell discuss environmental racism, a mismatched soundtrack, and the Parent Trap for some reason in the 2012 animated musical film, The Lorax. The Wood Sprite Recipe: - 1.5 oz rye - 0.75 oz green chartreuse  - 0.5 oz ginger simple syrup - A few dashes of Angostura bitters - squeeze of lemon, to taste - seltzer water Combine all ingredients except seltzer in a shaker with ice. Shake and strain into a Tom collins or wine glass with ice. Add seltzer water to taste, at least 2 oz.   You can support us by donating to: Education Through Music at https://www.classy.org/give/442371/#!/donation/checkout The D'Addario Foundation: http://www.daddariofoundation.org/about/donate  Mr. Holland's Opus Foundation: https://www.mhopus.org/donate/  Email us at boozicals@gmail.com or comment your musical requests or cocktail recommendations! Also be sure to follow us on our Instagram @boozicals and Letterboxd for updates on your now favorite podcast.

The Giants lose another series but somehow prove their bullpen is both broken and the best part of the team—make it make sense. Ben and Matthew break down a Reds series full of weak contact, questionable hitting philosophy, and just enough chaos (and chippiness) to keep things mildly entertaining. Also: Landen Roupp for Cy Young, probably. And maybe it's time to blame Hunter Pence—sorry, Hunter Mense—for everything.On the cocktail side, the boys are drinking…Out of Work Child Actor1/4 oz raspberry syrup4–6 oz ginger beer3–4 dashes Angostura bittersAdd all ingredients to a highball glass with ice. Stir gently to combine. Garnish with cherries or a lime wheel depending on your mood (or your career prospects).Fire Trucking Reds2 oz rye whiskey1/3 oz homemade grenadine6 dashes Angostura bitters1 dash orange bittersStir all ingredients in a mixing glass with ice until well chilled. Strain into a rocks glass over a large cube. Garnish with three cherries to emotionally recover from Giants baseball.#DoItForWilson

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

Culpability by Bruce Holsinger is a techno-thriller and family drama about the moral fallout of a fatal crash involving an autonomous minivan. The novel follows the Cassidy-Shaw family as they confront guilt, secrets, and the ethical questions surrounding AI after their teenage son, Charlie, is involved in the accident while the car is in self-driving mode. It explores themes of technology's impact on human relationships, corporate greed, and the complex dynamics between parents and teenagers. My guest this week is Barbara Ferrara. She is a librarian, mother, lifelong learner, passionate reader who loves to travel and is currently learning Spanish.Our drink this week is an Old Fashioned, since it is the opposite of AI. I also made sure to pick a Virginian bourbon, since the author, Bruce Holsinger, lives here in Virginia! I went with the Tarnished Truth Bourbon, which is brewed in the famous Cavalier Hotel at Virginia Beach!Old Fashioned Recipe1 teaspoon sugar3 dashes Angostura bitters1 teaspoon water2 ounces bourbon (or rye whiskey, if preferred)Garnish: orange twistIn This EpisodeMeta AI book heistDescript The Gifted School by Bruce HolsingerTickets to Live Show with Meg Medina April 18th

How We Seeez It! Episode 331, Buffy the Vampire Slayer Season 2, Episodes 5–8 “Ooh, gang, did you hear that? A bonus day of class, plus Cordelia. Mix in a little rectal surgery and it's my best day ever!” — Xander Harris We're back this week to continue our journey through all of Buffy the Vampire Slayer. This time we're covering Season 2, Episodes 5 through 8: Reptile Boy, Halloween, Lie to Me, and The Dark Age. With a little monster-of-the-week action while also moving the main story forward, these episodes give us a bit of both worlds. Join us for our discussion, and don't forget about the 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. And if there's something you've watched that you think we might enjoy, or a can't-miss series we should check out, let us know. Also, please rate and review the show on all your favorite podcast apps. Drinks for the episode: "The Dark Lie" 1 3/4 oz cardamom-infused Clonakilty Single Pot Still Irish Whiskey 3/4 oz sweet vermouth 1/4 oz Benedictine 1/8 oz crème de mûre 2 dashes Angostura bitters 1 dash orange bitters garnish with clementine peel   "Brothers keeper" 2 oz Brother bond Bourbon 1.5 oz Bloody Shiraz Gin 1 oz Lemon Juice  .5 oz Charred Grapefruit Tonic .5 oz Vanilla infused simple syrup 3 dash Fee Foam Dry Shaken and pour over Ice.   “Vampire Kiss” (mocktail) 2 oz cranberry juice  1 oz pomegranate juice 1 oz lemonade  Splash club soda Shake with ice and strain into a glass   “Kamikaze Shot” 1 oz Vodka 1 oz Orange Liqueur 1 oz lime juice 1 tsp lime simple syrup Shaken over ice and strained in a shot glass Beer Figueroa Mountain Lizard's Mouth Show links: https://hwsi.podbean.com/e/buffy-the-vampire-slayer-season-2-episode-5-thru-8/  HWSI LinkTree HWSI Facebook Link HWSI Instagram Link HWSI Youtube link !! You can also email the Podcast at the.HWSI.podcast@gmail.com

Ainhoa Aguirregoitia charla con Àngels Barceló sobre lo amargo, en lo que a sabores se refiere. Hablamos sobre la angostura, los bitters, y el sabor amargo en la gastronomía con una interesante receta. 

How We Seeez It! Episode 327,  Sinners “There are legends of people... born with the gift of making music so true, it can pierce the veil between life and death. Conjuring spirits from the past... and the future.”– Annie. Oscars are this Sunday. So, we are coving one more best Picture nominees. Ryan Coogler's written and directed period drama folk horror. Michael B. Jordon lead as always in a Coogler film. With Sixteen nominations in this year's Oscars, will it be the movie of the year? Join us for our discussion on it 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. "Smoke Stack"   Shared base:     1½ oz bourbon     ½ oz lemon juice     ½ oz demerara syrup     2 dashes Angostura bitters     small pinch salt   Red Hat (Fire/Sin)     Add to base:     ¼ oz Ancho Reyes chili liqueur     1 barspoon amaro     Garnish with a cherry     and smoke with hickory   Blue Hat (Cool/Redemption)     Add to base:     ¼ oz blueberry liqueur     1 barspoon St-Germain elderflower     Garnish with a blueberry     and smoke with hickory “Juke Joint” 3 oz Southern Comfort  1 oz Nixta Corn Liqueur 1 oz Sloe Gin .5 oz Blood Orange bitters .5 oz lime infused simple syrup  Half of a fresh squeezed lemon Over ice    Smithwick's Irish Red Ale   Show links. https://hwsi.podbean.com/e/sinners-2025/  HWSI LinkTree HWSI Facebook Link  HWSI Instagram Link HWSI Youtube link !!  You can also email the Podcast at the.HWSI.podcast@gmail.com

Send a textWe celebrate Irish whiskey's roots, its collapse and comeback, and how Ohio became a hotbed for great bottles. We taste and score Bua Imperial Stout Finish, then mix an Irish Mule with maple and a Guinness Old Fashioned topped with vanilla foam.• Irish whiskey heritage from monks to Bushmills • Four core styles and triple distillation explained • Why Ohio's shelves now carry deeper Irish picks • Bua Imperial Stout Finish tasting and scores • Price, drinkability, and value talk • Irish Mule with barrel-aged maple tweak • Guinness Old Fashioned with chocolate bitters and foam • Irish coffee shortcut and bar gear tips • Shoutouts to local events, brands, and rare releasesIrish whiskey has a way of sneaking up on you—soft at first sip, then suddenly full of story. We kick things off by resetting our palates for St. Patrick's season and tracing the spirit's arc from monastic stills to the first license at Old Bushmills, through the hard years of trade restrictions and Prohibition, and into a modern revival that's filling glasses around the world. Along the way, we talk styles—single pot still, single malt, single grain, and blends—why triple distillation matters, and how used wood and clever finishes shape flavor without piling on heat.From there we get local. Ohio's shelves have quietly leveled up, and we shout out bottles that punch above their price, like The Whistler Double Oak, Writers' Tears, and a few “how is this still here?” finds. The centerpiece is our bottle breakdown of Bua Imperial Stout Finish, a Columbus-rooted Irish whiskey guided by seasoned hands. On the nose we find limoncello brightness, light cocoa, and a subtle nuttiness; on the palate, a gentle sugar note and roasted malt from the stout cask; the finish stays tidy and refreshing. We score it, debate body and balance, and talk real-world value—aka the kind of bottle that vanishes at a fantasy draft.Then we head behind the bar for two crowd-pleasers you can master tonight. First up: an Irish Mule with fresh lime, ginger beer, and a dash of barrel-aged maple syrup to round the edges. Next, a Guinness Old Fashioned built with Bua's stout finish, chocolate and Angostura bitters, and a silky Guinness brown-sugar syrup, crowned with a light vanilla foam. It drinks like the best parts of a pour and a pint in one glass. We close with a quick Irish coffee riff and a few gear tips to make your home bar smoother and more fun.Raise a glass with us, explore beyond the usual suspects, and lean into a season made for sharing good bottles and better stories. If you enjoyed this one, follow the show, leave a review, and share it with a friend who loves whiskey—or Guinness. Your support helps more curious listeners find their next favorite pour.Follow us on Instagram, Facebook, YouTube, X, and Patreon. Become a member on YouTube and Patreon. Leave super chats on YouTube. Good bourbon equals good friends and good times. Make sure that you don't drink and drive, drink responsibly, and live your life uncut and unfiltered.voice over Whiskey Thief Add for SOFLSupport the showhttps://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/

Pour up a Basin City Blackout and join McCash as he relives this translation of Frank Miller's iconic graphic novel alongside Brandon and Stoney. Today, we're drinking with... Sin City.To make the Basin City Blackout:Ingredients2 oz rye whiskey1 oz black vermouth¼ oz maraschino liqueur2 dashes Angostura bitterscherry for garnishInstructionsAdd whiskey, vermouth/amaro, maraschino liqueur, and bitters to a mixing glass with ice.Stir until chilled and silky.Strain into a chilled coupe or lowball glass.Garnish with a single red cherry—let it sink like a drop of color in a black‑and‑white frame.

Pour up a Basin City Blackout and join McCash as he relives this translation of Frank Miller's iconic graphic novel alongside Brandon and Stoney. Today, we're drinking with... Sin City.To make the Basin City Blackout:Ingredients2 oz rye whiskey1 oz black vermouth¼ oz maraschino liqueur2 dashes Angostura bitterscherry for garnishInstructionsAdd whiskey, vermouth/amaro, maraschino liqueur, and bitters to a mixing glass with ice.Stir until chilled and silky.Strain into a chilled coupe or lowball glass.Garnish with a single red cherry—let it sink like a drop of color in a black‑and‑white frame.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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