Podcasts about Beefeater Gin

The guys venture into Hanford's test kitchen for a spicy hybrid martini!TAJIN-TINI RECIPE 2.5oz/75ml BEEFEATER GIN .5oz/15ml DRY VERMOUTH.5oz/ 15ml OLIVE BRINELIME to squeezeTAJIN to rim glassRinse a martini glass with vermouth and rim it with Tajin. Pour gin and olive juice into a shaker filled with ice.Shake and strain into the martini glass. Squeeze half a lime over top and serve immediately.Recipe via Mike Hanford Hosted on Acast. See acast.com/privacy for more information.

Always fun to sit down with Philip Duff Show stalwart Tony Sachs and go over all the happenings of the year! We covered AI, ChatGPT's cocktail skillz, Skrewball whiskey, gonzo "collabs" like Absolut's vodka sauce made with Heinz and Empirical's Doritos flavour, and discussed the deafening silence around Jason Momoa's Meili vodka, the dastardly abv-lowering deeds of Beefeater Gin, and the likeability of Keanu Reeves. Along the way we had some fancy Tequila Ocho bottlings, the delicious El Viaje raicilla, Charbay's surprisingly tasty R5 hopped whisky, Ryan Maybee's fine J Rieger Rye whiskey, some 1980s Ancient Age bourbon, and (after judicious application of a hammer) some Chartreuse Elixir Vegetal. But, the big news was we fired up the mini copper still I brought Tony back from Lisbon, and distilled a can of Stella Artois into something that wasn't half-bad! Duff-Sachs Distilling is now open for business. Enjoy! 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 about OTHER things than their prepared speaking points or their new thing, whatever that is, for a few hours. They need to be able to hang. Oh, and we won't supply prepared or sample questions, or listener or “reach” stats, either.) Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, brand creation and repositioning: philip@liquidsolutions.org Philip 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: https://twitter.com/oldduffgenever?lang=en www.oldduffgenever.com...

This is Zack Fuss. Today, we are breaking down Pernod Ricard, a business whose history dates back to 1797. Today, the business is the second-largest global producer of wine and spirits with a portfolio of 17 of the top 100 spirits brands, including Absolut Vodka, Beefeater Gin, Jameson Irish Whiskey, and Malibu rum. The portfolio produces north of EUR 12 billion in sales and generates an impressive 60% gross margin and high 20% operating margin. To break down Pernod Ricard, I am joined by Swetha Ramachandran, a fund manager at Artemis Investment Management. During this conversation, we explore the interplay between luxury goods and spirits, the post-COVID normalization, and consumption trends. We hope you enjoy this breakdown of Pernod Ricard. For the full show notes, transcript, and links to the best content to learn more, check out the episode page here. ----- This episode is brought to you by Tegus, the modern research platform for leading investors. Stretch your research budget with flexible expert calls you can trust. At a fraction of the cost of traditional expert networks, Tegus customers pay only what an expert charges – with zero markups and no confusing call credits – netting an average 70% savings. Don't want to conduct a full hour call? Tegus offers the ability to schedule 30-minutes, an offer you won't find anywhere else. And they don't stop there. With white-glove custom sourcing for every project and robust compliance measures, including a dedicated 50+ analyst team that vets every call transcript, Tegus ensures your privacy and protection. As the industry innovator for qualitative insights, Tegus helps you find the right experts you need at a quality and speed that can't be matched. For a limited time, as a listener, you can trial Tegus for free by visiting tegus.co/patrick. ----- Business Breakdowns is a property of Colossus, LLC. For more episodes of Business Breakdowns, visit joincolossus.com/episodes. Stay up to date on all our podcasts by signing up to Colossus Weekly, our quick dive every Sunday highlighting the top business and investing concepts from our podcasts and the best of what we read that week. Sign up here. Follow us on Twitter: @JoinColossus | @patrick_oshag | @jspujji | @zbfuss | @ReustleMatt | @domcooke Show Notes [00:03:00] - Introduction to Pernod Ricard and the Spirits Industry [00:04:11] - Pernod Ricard's Brand Portfolio and Acquisition History [00:09:36] - The Strengths of the Spirits Business [00:14:37] - The Shift in Consumption Patterns [00:20:21] - The Appeal of the Spirits Conglomerate Business Model [00:24:04] - Understanding the Current Challenges in the Spirits Industry [00:26:41] - The Role of Emerging Markets in the Spirits Industry [00:31:45] - The Influence of the Ricard Family on Pernod Ricard [00:35:46] - Innovation and Distribution in the Spirits Industry [00:34:17] - The Impact of Market Trends and Consumer Preferences [00:40:15] - The Future of Spirits in the Chinese Market [00:42:26] - What Makes Pernod Ricard Special [00:44:01] - Lessons from Pernod Ricard's Business Model Learn more about your ad choices. Visit megaphone.fm/adchoices

Lucy Cheng, Senior Brand Manager, Hendrick's Gin at William Grant & Sons, Joins Amanda Ma, CEO and Founder of Innovate Marketing Group, to discuss everything from branding, creative development, to experiential marketing. Listen Now on EventUp!   Lucy Cheng is a marketing leader and general manager who leads brands end-to-end, from Strategy to Creative Development & Comms to PR & Experiential to Innovation and to Retail.  She has worked on everything from completely new-to-the-world brands to well-established icons, primarily in the CPG and Beverage space. She's led brands like Clearasil, K-Y, Durex, Coors Light, Seagram's, Beefeater Gin and most recently Hendrick's Gin.  During her time on Hendrick's, she helped the brand reach the half-a-million case milestone and earn many industry awards like the “Impact Blue Chip Award” and the “Impact Hot Brand award”.

Chubstep hero's Steed and Jrad about how Steed broke his savage glasses, how Jrad practiced safe karaoke, a secret way to listen to the show, Steed's take on the OceanGate Titanic submarine, listener emails from a young fan's mom about how Steed changed her son's life, Beefeater Gin and Yeoman Warders in ‘Chubistory', why kissing got three police officers fired in ‘Tanzania News' and what to do when you have too much junk in the trunk.

Episode 75 features Beefeater Gin, a London Dry style produced in London. Bottled in 750ml at 44% ABV, or 88 proof, for the US market, it retails for $20. Enjoy this episode with a classic Beefeater Gin Martini, or served with tonic. Beefeater's official website: https://www.beefeatergin.com/en-US (https://www.beefeatergin.com/) Brief Historical Timeline: 1820 - Chelsea Distillery is founded by the Taylor family 1863 - James Burrough purchases the distillery 1876 - Beefeater Gin is first introduced 1895 - The nine botanicals used in Beefeater are recorded in a company recipe book 1908 - Production moves to a new distillery in Lambeth, a part of London 1958 - Distillery moves again, to a site in Kennington, a part of London 1987 - The Burrough family sells Beefeater to brewing giant Whitbread 1995 - Desmond Payne becomes Master Distiller for Beefeater 2005 - Pernod Ricard acquires Beefeater 2014 - A visitor center opens at the distillery 2019 - Sales peak at 3.4 million 9-liter equivalent cases Key Cocktails: Beefeater mixes very well, try it in a favorite gin cocktail. Suggested serves include Gin & Tonic with 1 part gin to 3 parts tonic. References: https://www.bbc.com/travel/article/20151023-the-secret-life-of-beefeaters (BBC Article on Beefeaters, the Yeoman of the Guard) https://www.thespiritsbusiness.com/2018/05/beefeater-a-brand-history/ (The Spirits Business Article on Beefeater) https://www.masterofmalt.com/blog/post/the-history-of-beefeater-gin.aspx (Master of Malt Article on Beefeater) https://vinepair.com/articles/ntk-beefeater-gin-guide/ (Vinepair.com Beefeater Overview) https://en.wikipedia.org/wiki/Beefeater_Gin (Wikipedia Article on Beefeater) https://www.statista.com/statistics/308833/beefeater-gin-global-sales-volume/ (Statista.com Sales Figures) https://www.youtube.com/watch?v=NtcYspo8wK8 (YouTube Video on How It's Made) https://www.youtube.com/watch?v=CgtQzyCrPAA (YouTube Video Behind The Scenes at Beefeater) Contact Information: Official show website is: https://www.liquorandliqueurconnoisseur.com/ (www.liquorandliqueurconnoisseur.com) Join my mailing list: http://eepurl.com/hfyhHf (http://eepurl.com/hfyhHf) Facebook: https://www.facebook.com/liquorandliqueurconnoisseur (https://www.facebook.com/liquorandliqueurconnoisseur) Instagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/ (https://www.instagram.com/LiquorandLiqueurConnoisseur/) Twitter: @LLConnoisseur

WWB is back for a very special episode. Jim plays the role of solo host to discuss the Bosnian War film "Quo Vadis, Aida?" Filling in for Cade and Evan are two very special guests who both have deeply personal connections to the breakup of Yugoslavia and its subsequent wars in the 1990s. Friend of the podcast Arnela Išerić joins Jim in the first half of this episode to discuss her family's experiences during the war in Bosnia and the war's resounding affects that are still felt today. In the second half, former Congressman and USAF Intelligence officer Denver Riggleman talks with Jim about his experiences in the former Yugoslavia as well as his knowledge of the region. Drinks for this podcast are Beefeater Gin and Silverback Distillery Blackback Bourbon (https://www.sbdistillery.com/). 

#1 - Featuring: Tito's Vodka, Bombay Sapphire Gin, Patron Tequila, Beefeater Gin and Ballast Point Beer.

In this episode of On The Back Bar Podcast, Chris talks to Maxim Schulte, the new Bar Manager of Kol. A restaurant and Mezcaleria alongside Chef Santiago Lastra previously of Noma.   Kol is the debut restaurant from chef Santiago Lastra. Kol Mezcaleria will be in the restaurant's lower ground floor and will celebrate all things mezcal. An extensive selection of mezcals and tequilas will be on the drinks list, while street food-inspired snacks will also be on offer.   Before his two-year tenure at the American Bar, Schulte enjoyed time working around the world at venues including The Ritz-Carlton Saudi Arabia and Macau as beverage manager. He also won Beefeater Gin's Mixldn global competition, where he represented Hong Kong & Macau.   Enjoy!   ***** Before we get started I wanted to reach and ask for your help. This podcast relies on our listeners to keep the show going. If you could support us by giving a small donation through Paypal or by joining our Patreon it would really help this podcast grow. Patreon is a platform where you can support the podcast with a small monthly donation. This funding will help with all manner of things to equipment costs, editing and even getting some hard to reach people to sit down with me.   https://www.patreon.com/onthebackbar  Paypal support donation here :) ***** If you love our show would you please consider leaving us a review on iTunes or giving us 5 stars? It will really make a difference and help the podcast for the future. You can find show notes soon on gastronomerlifestyle.com Contact me on christopher@gastronomerlifestyle.com

Paul Feig has a thing about martinis.  The award-winning director and producer behind comedy blockbusters “Bridesmaids,” “The Heat” and “Spy,” is especially particular about what type of gin goes into the cocktail (note, he says, that there’s no such thing as a “vodka martini”). After spending years searching for the perfect gin to blend in his evening libation, Feig was motivated to launch his own brand, Artingstall’s, which was introduced earlier this year. Years in the making, Feig has been intimately involved with the project, from the development of the spirit itself, to the brand’s custom decanter and label. Now, as he noted in an interview in this episode, comes the hard part. As part of an expansive conversation, Feig spoke about how he developed a passion for cocktail culture, how he balances running a gin brand with his current film and television work and his role in marketing and communication initiatives. He also discussed the similarities between pitching a movie to a studio and pitching Artingstall to retailers and distributors, and other parallels between filmmaking and entrepreneurship. Show notes:  0:40: Interview: Paul Feig, Director, “Bridesmaids” & Creator, Artingstall’s Gin -- Feig sat down with Taste Radio editor Ray Latif, who opened the interview with a chat about the director’s appearance on a popular game show from the 1980s, how cocktail culture influenced his adolescence and embrace of refined lifestyles and how his search for a perfect gin led to him to a partnership with Minhas Distillery. He also discussed how his personality is incorporated into Artingstall’s package and label, why he’s wary of tapping his celebrity relationships to promote the gin and why he compares the business of distilled spirits to movie making. Later, he contrasted his experience as a filmmaker to that of a spirit entrepreneur and spoke about his ultimate goal for Artingstall’s. Brands in this episode: Artingstall’s Gin, Beefeater Gin, Hendrick’s Gin, Oxley Gin, Sacred Gin, Singani63, Casamigos Tequila, Aviation Gin

Beefeater . . . it’s what’s for dinner. Well, maybe if you're on a bender in London. Still, it’s one of the big names in Gin, and maybe there is a reason why. We are going to find out, so get ready for some piney flavors and maybe we’ll have a cocktail or two and Have a Drink.

Booze and Cigars is weekly bonus material for the As I Was Saying podcast. Rob and Les offer their opinions on cigars and booze pairings. This week, Les offers his opinions on 1800 Repsado Tequila and Rob tells us about Beefeater Gin. https://www.1800tequila.com/products/reposado/ https://www.beefeatergin.com/en-EN Vegancuts celebrates the vegan lifestyle, regardless of how you live it, and brings you vegan products you can trust. They have vegan snack, beauty, and makeup boxes. Our listeners that are interested in trying out Vegancuts can use our coupon code in Vegancuts checkout to get a $5 discount on subscription boxes. vegancuts.com/ref/240/ Coupon code - AsIwasSaying

HELLO! It goes without saying we’re super excited to share today’s episode with you!Today on the show, we bring you the glorious Melissa Leong. Melissa is a freelance food and travel writer, cookbook editor, radio broadcaster, and TV presenter. She’s been an esteemed food critic for publications like Time Out Sydney, and previously hosted SBS’s television series A Chef’s Line. She’s now working alongside Andy Allen and Jock Zonfrillo as a judge on Masterchef Australia, and has been requested as a guest on our show so many times we've honestly lost count.In this chat, Melissa tells us exactly how she found out Masterchef Australia wanted her as a judge on the show, as well as her past experiences grappling with shame and culture.Thank you so much to today’s sponsor, Beefeater Gin. Don’t forget to use the code ‘SHAMELESS20’ here for that generous discount!If you’d like to see more from Melissa, which you no doubt 1000% do, follow her on Instagram at @fooderati.As for us? Here are all the links your heart desires...Our Insta profile.Our book-club.And our weekly newsletter!Shameless Podcast is run by three women and is charged by the support of our incredible listeners - AKA you! So, if you'd like to support the show, hit 'subscribe' on Apple Podcasts and leave a five-star review if you think we’ve earned it. You can also click 'follow' on Spotify. Then sit back and bask in our eternal, abundant love.Your hosts are Zara McDonald (@zamcdonald) and Michelle Andrews (@michelleandrews1).This episode was produced by Annabelle Lee for Shameless Media.

HELLO! It goes without saying we’re super excited to share today’s episode with you!Today on the show, we bring you the glorious Melissa Leong. Melissa is a freelance food and travel writer, cookbook editor, radio broadcaster, and TV presenter. She’s been an esteemed food critic for publications like Time Out Sydney, and previously hosted SBS’s television series A Chef’s Line. She’s now working alongside Andy Allen and Jock Zonfrillo as a judge on Masterchef Australia, and has been requested as a guest on our show so many times we've honestly lost count.In this chat, Melissa tells us exactly how she found out Masterchef Australia wanted her as a judge on the show, as well as her past experiences grappling with shame and culture.Thank you so much to today’s sponsor, Beefeater Gin. Don’t forget to use the code ‘SHAMELESS20’ here for that generous discount!If you’d like to see more from Melissa, which you no doubt 1000% do, follow her on Instagram at @fooderati.As for us? Here are all the links your heart desires...Our Insta profile.Our book-club.And our weekly newsletter!Shameless Podcast is run by three women and is charged by the support of our incredible listeners - AKA you! So, if you'd like to support the show, hit 'subscribe' on Apple Podcasts and leave a five-star review if you think we’ve earned it. You can also click 'follow' on Spotify. Then sit back and bask in our eternal, abundant love.Your hosts are Zara McDonald (@zamcdonald) and Michelle Andrews (@michelleandrews1).This episode was produced by Annabelle Lee for Shameless Media.

If you’ve ever sipped on a craft cocktail, chances are that the drink was influenced by one of a handful of bars at the forefront of modern mixology. That short list includes Death & Co., a venerated haunt in New York City’s East Village that has become a mecca for cocktail enthusiasts. Known for its inventive libations and sleek ambiance, Death & Co.’s focus on delivering an elevated drinking experience has made it an archetype for premium bars and indirectly paved a path for the rise of high quality packaged cocktails. In an interview included in this episode, Death & Co. co-founder Alex Day spoke about the inception of the bar, which has since opened a second location in Denver and is nearing completion on an outpost in Los Angeles, and the company's thoughtful approach to innovation and branding. He also explained why articulating Death & Co.’s style is an “ongoing  process,” how consulting taught him the importance of creating systems, why patience is key to its recruitment process and why the company considers itself a content creator as much as a bar. Show notes: 2:41: Interview: Alex Day, Co-Founder, Death & Co. -- BevNET’s John Craven and Mike Schneider met with Day at his home in Portland, Maine where he spoke about his foray into the cocktail scene, how he eventually became a co-founder of Death & Co. and why “cocktail socialism” drives the bar’s innovation strategy. He also explained why “we have to consider the Instagram moment” and how the company works with influencers, why a collective interview is part of the hiring process, the Picasso quote that defines his approach to planning and why Death & Co.’s Denver and Los Angeles locations are not replicas of the New York City bar. Later, he discussed why “maintaining the brand’s integrity is  challenging,” whether there is a bubble in the craft cocktail scene, why you should never “follow trends out of fatigue,” and why some of the best bartenders he’s trained have been baristas. Brands in this episode: Beefeater Gin

Today is Friday, September 27, and we’re looking at Pickering’s Gin vs. Beefeater Gin.

Welcome back for episode 30 of Bikers, Dice, and Bars! This time we brought on our good friend Larry Reading, former proprietor of our favorite now-departed neighborhood local. In our Bike Talk, Xander updates us on his progress beautifying his brand new scooter, which he has christened "the Black Dahlia." In our nerd talk, Larry teaches us about the history of the charitable Toys for Tots organization, and how to get involved. In our Bar talk, Larry joins us to give a proper eulogy to the recently-departed local, Bottles on Fremont (RIP, Bottles). All the while, we drink delicious and cooling Gin and Tonics, perfect for the current wave of hot summer weather.Drop us a line! You can follow us on Twitter and Instagram as "Breakfastpuppy" or email us as either NPC, Justjacob, or DrXanderGerrymander at Breakfastpuppies dot com. We have a Discord Channel and a Facebook Page, too! And let us know your thoughts by leaving a review on iTunes! For even more info and options, check out our main website or our new low-bandwidth alternative feed site.As always: Rubber Side Down, May your Dice ever roll Crits, Always Drink Responsibly, and Remember to Tip your Bartender (and your dancers and performers)!Links of Note: Black Dahlia Art by Colt on instagram Don't Be That Guy episode link Two Stroke Coffee Portland Toys for Tots Ninkasi Ground Kontrol Space Beer Portland American Legion Post 134 Wedgehead Pinball Pig Sauce Co. Credits: Hosts: NPC, Just Jacob, Dr. Xander Gerrymander, Poppy Beaujolais, and Linsel Greene Guests: Larry Reading of Pig Sauce Co. Theme Song: "Bikers, Dice, and Bars" by Skip VonKuske Drink of the Evening: Gin and Tonic featuring Beefeater Gin and Fever Tree Tonic Water Final Thoughts: Join us this Christmas to help out with the local Toys for Tots at American Legion Post 134! Timestamps (We support chapters!): 00:00 Intro 00:34 Welcome 03:11 Bike Talk 16:09 Game Talk 29:31 Bar Talk 45:07 Last Call 51:19 Outro 51:54 Bonus Want to throw us some booze money for future reviews? Check us out on Patreon, or instead just follow this link to our Pinecast Tip Jar:Support Bikers, Dice, and Bars Podcast by donating to their Tip Jar: https://tips.pinecast.com/jar/bikers-dice-and-bars-podcastFind out more at https://bikers-dice-and-bars-podcast.pinecast.coSend us your feedback online: https://pinecast.com/feedback/bikers-dice-and-bars-podcast/554b40ac-7f19-4a47-b948-2d2a41bb86deThis podcast is powered by Pinecast. Try Pinecast for free, forever, no credit card required. If you decide to upgrade, use coupon code r-66e5ee for 40% off for 4 months, and support Bikers, Dice, and Bars Podcast.

This week on the podcast we're joined with a gentleman who may well have been distilling gin before you were even born.In 2017, Beefeater Gin master distiller Desmond Payne celebrated his 50th year as a gin distiller and he's still going strong today.I caught up with Desmond while he was in Australia recently to have a chat about his career to date and the many changes he's seen in the gin category over that time.Desmond truly is a legend of the gin industry and I hope you enjoy our conversation.Follow James Atkinson on Facebook here, Instagram here and Twitter here.Theme music ‘Sandbox’ by Rudists.

Episode 19! The powerhouse comedy duo Frangela - a.k.a. Frances Callier & Angela V. Shelton - joins Gary & Elliot for two drinks and twice the chitting immediately followed by twice the chatting! Best friends for YEARS, Frances and Angela do everything together, including their daytime talk show Me Time with Frangela, their podcast The Final Word, regular radio appearances on the Stephanie Miller Show, and even movies - find them in He's Just Not That Into You and Slow Learners. This episode's drinks by Elliot: Drink #1: Purposely Dirty 1/4 oz Jack Rudy Vermouth Brined Olives Brine 1/4 oz cornichon Pickle Brine 1 or 2 basil leaves 1 big swath of lemon peel 1.5 oz Dolin Dry Vermouth 1.5 oz Beefeater Gin In a mixing glass, gently muddle the basil and lemon peel in the combined olive and pickle brines to express their oils into the drink. Add vermouth, gin, and ice, and stir until well-chilled. Strain into a cocktail glass and garnish with 2 olives and 2 cornichons on a pick. Drink #2: The Liz Collins 1 ½ oz. Beefeater Gin ½ oz. Aperol 1 oz. fresh-squeezed lemon juice ½ oz. simple syrup 2 dashes Regan’s Orange Bitters Club soda Combine all ingredients except club soda in a cocktail shaker with ice and shake until cold. Strain into a Collins glass filled with crushed ice, and top with club soda. Like the sound of those cocktails? Then check out Elliot's book Create 100 Cocktails, available right now in print on Amazon! https://www.amazon.com/dp/1791870589 Also available as an ebook on Gumroad: https://gum.co/aWfNX Questions? Comments? Praise? Email us at daydrinkingwithgaryandelliot@gmail.com

Season Two of Drinks Adventures will launch in April with a in-depth look at Stone & Wood Brewing Company and the Australian independent brewing sector. Also in this season, an interview with Beefeater master distiller Desmond Payne MBE, who will notch up his 52nd year as a gin distiller in 2019. We'll take at look at farm-based brewing, Tasmanian pinot noir and Australian craft spirits in various guises. And in Tokyo, we catch up with John Gauntner, the only non-Japanese certified Master of Sake Tasting in the world. Season Two will be bigger and better than last year's debut. We look forward to your company in a few weeks' time. Theme music by The Rudists. Mixing and mastering by Dave Robertson.You can follow James Atkinson and Drinks Adventures at @byjamesatkinson on all social media platforms.

A lot to talk about in the world of football as we head towards one of our favorite times of year, October. Matt and Hank recap the most recent weekend of action for you and what stands out in NFL and college.  Then we take it back to Tales of the Cocktail to talk with Desmond Payne, Master Distiller with Beefeater Gin. He is a true legend in the spirits world and really fun to talk too.  After that we pick some of the big games this weekend. We break down TAMU/Alabama, Stanford/Oregon, TCU/Texas, New Orleans/Atlanta, Cincinnati/Carolina, and Pittsburgh/Tampa Bay.  Plus some MLB discussion as the season draws to a close.  

Tonight Mike and Jared were joined in the loft by longtime friend Michael Cacciabaudo, they were drinking Beefeater Gin martini's with a vermouth wash. The conversation went all over the place and got a little weird, enjoy.

Episode 84 of We Eat Stuff and Talk About Things features Seth Wahlman of the Eclipse Bar, inside the Moonrise Hotel. Seth is a very quiet, laid-back guy with many interesting stories. He brought some vintage '76 Beefeater Gin for us to drink, for starters. Find out what the folks at his bar call him 'dad' and 'grandpa' and why those are actually pretty nice compliments. www.instagram.com/betweenbuttons https://moonrisehotel.com https://moonrisehotel.com/food-drinks

Welcome to our first official interview on the Bit by a Fox Podcast. This week we discuss the beloved Gin & Tonic with cocktail writer, ice expert, and mad scientist, Camper English who has recently taken a deep dive into the subject matter with his book "Tonic Water: AKA G&T WTF" This Week's Recipe: Gin & Tonic - served in a highball glass with ice 3 ounces of Beefeater London Dry Gin  4 ounces of Fever Tree Tonic Water (Bitter Lemon Tonic) 3 lime wedges  Fill your highball with ice. Add the gin & squeeze two limes for a little juice before plopping them in the glass. Then add tonic and give it a good stir. You can garnish with a lime wedge or an orange to bring out the Seville oranges in the Beefeater Gin. links:  Alacademics: http://www.alcademics.com   Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ music: https://www.humanworldwide.com