Podcasts about aperol1

Today I'm talking with wine expert extraordinaire Jane Norrington. We talk about perfect spring cheese pairings and the fascinating world of wine certification. The recipe she tells us about is the ultimate refreshing summer cocktail that will make your patio gatherings feel like a European vacation!Jane's Aperol Spritz Recipe3 parts prosecco2 parts Aperol1 part soda waterIt's a 3-2-1 recipe meaning you can make any amount, using the same recipe. For one person, you'd do 3 ounces prosecco, 2 ounces Aperol, and 1 ounce soda water. For 2 people, you'd do 6 ounces prosecco, 4 ounces Aperol, and 2 ounces soda water.To make it, put ice into a large wine glass. Pour in the prosecco, Aperol, and soda water. Garnish with a wedge of orange.Jane's Links:Website: SeeJaneDrinkWine.comInstagram: @SeeJaneDrinkWineChristine's Links:Blog: CookTheStory.comWebsite: TheCookful.comCookbook: The All New Chicken CookbookRecipes:The Best Flank SteakEasiest Air Fryer Chicken ParmesanHow To Dry-Brine SteaksExtra-Garlicky Garlic Butter ShrimpDIY Avocado Toast Seasoning BlendFrozen WatermelonCooking Beet GreensRecommendation: SYLTBAR Prosecco

The Willy vibes have been great but this is even better. Our mountaineers break down the Rockies series including the continuing rise of Willy Adames and the surge of ... checks notes ... Luis Matos?! They also discuss the position player depth problem and what can be done about it mid season; Trades? Call ups? Or is it just "hope they get better"? Oh no. It's the last one, isn't it?Our new cocktail podcast, The Perfect Sip, is on hiatus but new episodes are in production. (Yeah, it's taking a long time ... life, you know?) If you haven't listened yet, you can catch up here: https://the-perfect-sip.captivate.fm/listenSpeaking of cocktails, today Ben is drinking a Bantha Milk Margarita while Matthew is drinking a Binary Sunset. Recipes below.Bantha Milk Margarita2 oz Tequila1/4 oz blue Curacao1/2 oz Cream of Coconut1/2 oz lime juice1/2 oz pineapple juiceCombine all of the ingredients in shaker with ice and shake until chilled. Strain into a rocks glass with fresh ice. Garnish with pineapple fronds.Binary Sunset1 1/2 oz Reposado Tequila3/4 oz Aperol1/2 oz Cinnamon Syrup1/2 oz Lime Juice1/4 oz Grand Marnier1/4 tsp GrenadinePrepare chilled cocktail glass by adding Grenadine to bottom of glass. Add remaining ingredients to a cocktail shaker with ice and shake for 10-12 seconds. Double strain into a cocktail shaker with ice. Garnish with a lime wheel and orange wheel.#doitforginny

On this very special episode, Nikki interviews Horror in the Margins' very own Co-Host Tiffany Michelle Brown about her new feminist horror collection, How Lovely To Be a Woman: Stories and Poems.  We discuss the inspiration behind her most personal work, examine the terrifying consequences of societal conditioning and failings of white feminism, and celebrate unapologetically monstrous women.  Content warnings include graphic violence, sexual harassment, body horror, fatphobia, cultural appropriation, and cultural fetishization.  All warnings are listed at the back of this book.Tiffany expertly curated a playlist to accompany the book and set the mood:https://open.spotify.com/playlist/0rQkigQLJ5VnxbAs98TxEN?si=12d4c5e280284befAnd w recommend sipping Tiffany's Seeing Double Cocktail while listening:1.5 oz gin.5 oz. elderflower liquor.5 oz Aperol1 oz Lemon Juice3 Maraschino Cherries1 Tsp Maraschino Cherry JuiceCombine Ingredients and Serve on the Rocks (Please Drink Responsibly)You can purchase How Lovely To Be a Woman through:Verbatim Books - North Park, San DiegoArtifact Books - Encinitas, San Diego - beginning August 12 Barnes and Noble - https://www.barnesandnoble.com/w/how-lovely-to-be-a-woman-tiffany-michelle-brown/1143367932?ean=9798218193799   Amazon - https://www.amazon.com/dp/B0C31W43WS?ref_=cm_sw_r_cp_ud_dp_2WR65QZSN931SWKGBT3BVisit Tiffany's website - https://www.tmbwrites.com/Follow Tiffany on Twitter - @TiffeBrownAnd on IG - @Tmok85We still have merch available for purchase through Etsy: https://www.etsy.com/shop/HorrorintheMargins. All proceeds from June through August are going to the National Center for Transgender Equality - https://transequality.org/.  And come meet us at Midsummer Scream, June 29 at the Long Beach Convention Center: https://midsummerscream.org/ Twitter - @HorrorMarginsFacebook - @HorrorInTheMarginsPodcastInstagram - @horrorinthemarginsTikTok - @horrorinthemarginsIf there's a movie you'd like us to review or a creator you'd like us to interview, send us an email at horrorinthemargins@gmail.com. We're happy to consider your suggestions. Stay spooky, Pod People. Podcast intro - Music by The_Mountain from PixabayPodcast outro - Music by ComaStudio from Pixabay

Join us as we go throwback to a Hitchcock classic, Psycho. We're sippin' on the delicious Into the Psycho Killer cocktail tonight, recipe below. Listen in and make sure to share your thoughts with us online! Psycho Killer:2 oz whiskey3/4 oz Aperol1/2oz creme de cacao1/2 oz creme de banane2 dashes absintheThanks for listening! Don't forget to subscribe wherever you're listening and follow us on Instagram and Facebook. Instagram: https://www.instagram.com/spookysips_podcast/Facebook: https://tinyurl.com/SpookySipsPodWebsite: https://spookysipspod.buzzsprout.com

Dear Listeners, How can this be the last episode of Series 4? We cannot believe the diversity and range of Series 4 and we owe so much of it to your fantastic input. Not to mention the lovely James, Jack, and Mijon! Thank you listeners and thanks guys! We are so grateful that we decided to celebrate the season and gift you with a deep dive into making the most delicious coffee cocktail that you've ever had! Recipes included! How is this possible? We reached out to two coffee cocktail mixologists: Dave Jameson, 2-time UK Coffee in Good Spirits Champion, a Q-Arabica grader and coach of the 2017 World Coffee in Good Spirits Champion.Alexandra Hager Beverage R&D Specialist for US locations of the Korean Bakery Franchise Tous Les Jours and 2022 US Coffee in Good Spirits Champion and the first US competitor at the World Championships. On this episode, we pick their brains to learn about why they love coffee cocktails, how they create a balanced coffee cocktail, and how they create the perfect coffee cocktail based on a person's particular tastes. Then, Scott and Jools create custom coffee cocktails for each other! Get ready for a coffee adventure that will tickle your taste buds on Jools and Scott's Coffee Cocktail Celebration!—Join our Patreon to support the show! https://bit.ly/3vrispx Enjoy the legendary experience of a Moccamaster Coffee Brewers: https://bit.ly/3ANRBqQBecome your own barista with Rocket Espresso: https://bit.ly/3RiBXehWant to learn more about our wonderful guests and the products that were featured? Follow and check them out here!Alexandra Hager Website: http://bit.ly/3BnR8wE Instagram: http://bit.ly/3Fn0ZDZAlexandra recommends Death & Co's Cocktail Book: http://bit.ly/3Pq8vms / Kells Irish Restaurant and Bar: http://bit.ly/3FJ3GkL (especially, on Christmas Eve!)Dave Jameson's Danelaw Coffee Website: https://bit.ly/3HxVNjH / Instagram: http://bit.ly/3W5PjwgAsterly Bros Website: http://bit.ly/3iYVMe0 Instagram: http://bit.ly/3VReenJPophams Bakery: Instagram: http://bit.ly/3Huzc7CLucid Coffee Roasters: Instagram: http://bit.ly/3Br7UeyParadox Design and Coffee: Instagram: https://bit.ly/3DDdYSrChristmas Songs are courtesy of InAudio by infraction: http://bit.ly/3iWGRkN—The Recipes! The Black Rabbit!Ingredients: 1 oz (1 part) Aperol1 oz (1 part) Gin ( Preferably Light on the juniper ex. recommend Hendrick's or the like)1 oz (1 part) "Red Vermouth" - Cocchi Americano or Cocchi Rossa or Cocchi Vermouth di Torino1 dropper (0.7g) saline solution (1 part salt to 5 parts water)15g ground Rwandan coffee on a medium-fine setting (ideal for a pour-over), which I got from.....To Prepare it, you…Start with ground coffee in a decanter or container. Add alcohol.Add ice and stir for 45 seconds.Srain into separate decanter or container stir until coffee is combined.Let it sit for 2 min.Place coffee dripper over a glass with ice (Ideally one large cube).Pour over wet filter paper coffee filter - I used a v60 - into the glass of ice and garnish w/ an orange peel or flamed" orange twist.Drip should take approximately 2 min .The Toasty Mexoni Negroni.Ingredients: 1 teaspoon Apricot jam50ml - Mezcal - Scott used Mescal Verde (for more of a middle of the road smoky flavor) 25ml - Cold brew Coffee - If you make your own, a ratio of 120 g per liter is ideal - Scott used Dave Jameson's roastery's coffee - Mexico SIPRO Natural25ml - Asterly Brothers Estate Sweet Vermouth25ml - Campari To Prepare it, you...Combine mezcal, Campari, vermouth, cold brew in shaker or container.Add a teaspoon of apricot jam.Stir till the jam disperses.Strain into into a chilled glass with ice.Express the oils from an orange peel over the beverage and then drop the peel into the glass.Take a screenshot and tell your friends about Adventures in Coffee!Tag our Instagram handles:James Harper / Filter Stories: https://bit.ly/2Mlkk0O Jools Walker / Lady Velo: http://bit.ly/39VRGewScott Bentley / Caffeine Magazine: https://bit.ly/3oijQ91

Believe us when we tell you this is a good one. Tune in for: the world's worst restaurant, the beanie weenies after school special, a completely left field fake heart attack, and of course, dog credit cards!Drink this week:Morgan's Negroni1 oz Aperol1 oz Sweet Vermouth1 oz Gin Build in tumbler with ice, stir, and garnish with a lemon twist.

This week on the show: discordant plots collide as Simon nurses a golfing addiction, church accountant and resident jerk Lou gets caught stealing from the coffers, and the Camden kids take down Coach Creeper with the help of feminist Principal Whitmer.The SpaghettBottle of Miller High Life (drink some for room)1 oz Aperol1 oz Lemon Juice

Cohost of Smash Fiction and the NXT Wrestling Fan podcasts and Hugo-award-winning fanfic writer Megan Bob returns to the Math of You. Along the course of this conversation, we discuss the odd cosmology of Dragon Jesus, porn cathedrals and the Sindarin word for blowjob, and we sit in the moment when we all had a crush on Trent Lane.Signature Cocktail: The DracoA drink to put fire in your belly, an edge on your teeth, and love into your heart.1oz tequila (or mezcal if you can get it)3/4oz Aperol1/2oz maraschino liqueur 3/4oz lime juicecitrus twist, for garnishShake ingredients with ice to combine. Strain into a champagne coupe. Garnish with citrus twist.Follow Megan Bob on Twitter at @MeganBobNess, follow the show at @TheMathOfYou, and my wacky adventures at @lokified. If you'd like to be a guest on the show, send an email to themathofyou@gmail.com.If you like the music on the show, go to bit.ly/TheMathOfYou See acast.com/privacy for privacy and opt-out information.

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

On the Podcast this week we talk to Jake Corney (GM) and Derik Cortez (Head Bartender) of Jazz Tx in San Antonio, Texas. It's the Bartender Journey Podcast #198!  Listen with the audio player on this page, on the Bartender Journey web site, or subscribe on iTunes, Android or Stitcher Radio. Book of the Week:Amaro The Spirited World of Bittersweet, Herbal Liqueurs, with Cocktails, by Brad Thomas Parsons Amaro is such a fascinating category that we don’t talk about enough on Bartender Journey.  First of all, what is it?  According to Brad’s book it’s “the collective class of Italian made aromatic, herbal, bittersweet liqueurs, traditionally served as a Digestif after a meal”. To sum it up into a short sound bite:  it’s a bittersweet, herbaceous liqueur. Amari (plural) are an acquired taste, but  once you go down the rabbit hole, you open up into a world of  new and interesting flavors. Cocktail of the Week:  Aperol Spritz.  It’s a very popular drink right now.  Its low ABV and very tasty.  Its also quite festive looking if you build it in a big wine glass – that how I do it at my bar.  The recipe is easy to remember its 3-2-1.  Ingredients:3 oz Procecco (or other sparkling wine)2 oz Aperol1 oz Sparkling Water Build in a big wine glass with ice, or you can do it in a double old Fashioned glass or even Highball glass.  Stir.  Garnish with an orange slice. Toast of the Week:"To making it count."
 - Jack, "Titanic"

A Farewell to Hemingway2.25 oz Kirsch1.5 oz Fresh Lime Juice.25 oz Cherry or Raspberry SyrupLime Peel Spiral, for garnish Shake with ice, then pour unstrained into a collins glass. Drop in a lime peel spiral and top with club soda. should have been salty and bitter This is, according to Baker, "a sort of Kirsch Collins," which he invented for his friend Ernest Hemingway before sending him and bullfighter Sidney Franklin "off on the plane for New York, & Loyalist Spain.” Aperol Spritz2 oz Aperol1 oz Prosecco1 oz club soda.5 oz Orange Juice Build in a rocks glass. Add ice and stir. Garnish with half an orange wheel. Terroir & Peace2 oz mushroom-infused gin*1 oz Dolin dry vermouth.25 oz thyme syrup**lemon peel Combine infused gin, vermouth, and thyme syrup. Stir and strain into a chilled coupe glass. Lemon peel expressed and discarded. * Mushroom-infused gin: Fill a quart-sized Mason jar 1/2 to 2/3 full with mushrooms, ideally chanterelles. Fill rest of the jar with gin and let sit for up to two weeks. ** Thyme syrup: Heat 1 cup sugar, 1 cup water, and six sprigs of thyme in a saucepan. Slightly simmer until sugar dissolves. Strain. Pegu Club2 oz Gin.75 oz Orange Curaçao.75 oz lime juice1 dash angostura bitters1 dash orange bitters Shake with ice until well chilled. Fine strain into a chilled cocktail glass and garnish with a lime.

Schrodinger’s Cat1.5 oz bourbon.5 oz mezcal.5 oz Lillet blanc3 slices peach.75 oz freshly squeezed lemon juice1 dash Angostura bitters.5 oz honey syrup Muddle peach slices in a cocktail shaker. Fill cocktail shaker with ice. Add Angostura, honey syrup, lemon, mezcal, Lillet, and bourbon. Shake vigorously. Double-strain in to a cocktail glass. Garnish with peach slice. Black & Tan.5 pint Stout beer like Guinness.5 pint Pale ale or Lager beer Pour the lager into a pint glass carefully so that you don’t raise a head. Fill the glass half way. Then pour the stout over the back of a spoon to fill the glass to the top. Asta Collins2 oz. vodka.5 oz. lime juice1 oz grapefruit juice.5 oz. simple syrup.5 oz campari Shake, strain, and top with soda water. Then garnish with a lime wheel. Missing In Action.75 oz Bourbon.75 oz Amaro Montenegro.75 oz Aperol1 oz Lime Juice Shake ingredients with ice. Double strain into a chilled cocktail glass. Garnish with a lemon twist.

Tequila Sunrise1.5 oz Blanco TequilaFresh orange juice.75 oz grenadine Build tequila and orange juice in a collins glass until the glass is nearly full. Give the glass a quick stir with a bar spoon. Pour the grenadine in and let it settle at the bottom of the glass. Garnish with an orange slice. Gloom Lifter1.5 oz Irish whiskey.5 oz cognac v.s.o.p..33 oz grenadine1 oz lemon juice.25 oz simple syrup.5 fresh egg white Dry shake all ingredients, then add ice to the shaker and shake until well chilled. Strain into a chilled cocktail glass. Baby Steps1 oz Gin1 oz Aperol1 oz sweet vermouth Combine all ingredients in a mixing glass and stir with ice. Strain into a chilled glass and garnish. Bellini2 oz frozen white peach purée.5 oz creme de pêche.25 oz fresh lemon juiceProsecco Shake the first three ingredients with ice and strain into a champagne flute. Top off with prosecco. If available, garnish with a peach slice.