Podcast appearances and mentions of brad thomas parsons

Fratelli Branca is the parent company of Fernet Branca, Carpano Antica, Punt e Mes, and other notable brands. You can find Nicola here on Instagram.Learn about Fernet coins. "Fernet-Branca coins rapidly came to symbolize bartender community membership. They traveled across oceans and continents to the most remote corners of the world. They not only represented a momentary achievement but an authentic collectible,  jealously guarded as a status symbol and a privilege."Amari have between 30 & 100 grams of sugar per liter. Fernet has 30 grams or less.Fernet Cocktails: Hanky Panky, Fernet and Cola, La PetiteWant to read more? Try Amaro: The Spirited World of Bittersweet Herbal liqueurs by Brad Thomas Parsons. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit decodingcocktails.substack.com

Associate editor Amiel Stanek and chef Lauren Schaefer break down how to host a dinner party without breaking the bank, but still leaving your friends seriously impressed. After that, cocktail aficionado Brad Thomas Parsons takes us through his new cookbook all about amaro, the bittersweet liqueur you should be drinking. Learn more about your ad choices. Visit podcastchoices.com/adchoices

When I told a friend that when I’m in New York, I go out for drinks with Brad Parsons, she said, “Oh, he’s the holy grail of drinking buddies!” I was introduced to Brad via Ed Anderson, who photographed my books Drinking French and My Paris Kitchen, and he photographed all of Brad’s books. After shooting My Paris Kitchen, Ed sent me a copy of Bitters, which was so well-written and covered the subject so well (a subject I wasn’t all that familiar with, but the book piqued my interest!) that I had to meet him.Brad has not only written Bitters, which won coveted James Beard and IACP awards, but also the book on Amaro, and Last Call, about closing time in the bar world. In Distillery Cats, he profiles “the world’s most spirited mousers,” and he’s currently working on a book about Italian drinks. I often refer to Brad as the Godfather of Drinking French as Brad was kind enough to put me in touch with contacts he had in the U.S., and he spent more than a few evenings with me doing “research” at bars, so I could see and learn how bartenders used French spirits, while also learning what was (and wasn’t) readily available outside of France. I’m fortunate to have Brad as a friend. He knows his spirits and is great fun to have a drink with. He just launched a his own newsletter, Last Call, where he covers the cocktail scene and shares stories, such as a nostalgic look at his favorite hand pies in New Orleans, a heartfelt ode to his late best friend and companion, and cocktail recipes, including seasonal summer drinks from New York’s famed Gramercy Tavern. Subscribe to my newsletter to receive new posts, podcasts, recipes…and more! (Paid subscribers get full access to archives and more Paris stories.)In my podcast, Brad and I talked about French and Italian spirits and apéritifs, as well as how the countries differ in what they drink, and the way they drink, along with recipes if you’d like to share a drink with us!You can also find Brad at his website and on Instagram, and the recipes for the drinks we made in the podcast are below. - DavidCampari and SodaFrom Brad Thomas Parsons2 ounces Campari (stored in the freezer)6 ounces ice-cold seltzer or club sodaGarnish: orange slice or twistAdd the chilled Campari to a frozen tumbler or highball glass.Top with seltzer or club soda. Add ice and orange slice or twist.Campari ShakeratoFrom Brad Thomas Parsons, adapted from Naren Young, at Dante, NYC2 1/2 ounces CampariAdd the Campari to a mixing tin and shake with ice.Strain the mixture into the empty part of the mixing tin, if using a 2-part Boston shaker—if using a standard 3-part shaker, called a cobbler shaker, strain the mixture into another vessel. (You can read about the different types of shakers here.) Discard the ice and pour the mixture back into the shaker and shake vigorously—called a “dry shake”—for 10-15 seconds.Strain into a chilled Nick and Nora glass or small coupe glass.Suze and TonicAdapted from Drinking FrenchYou can use Suze or Salers, another gentian-flavored French apéritif, in this twist on the classic Gin & Tonic. If you want it on the stronger side, feel free to add more Suze or Salers.1 ounce Suze or Salers 3 ounces ice-cold tonic water2 lime wedgesAdd the Suze or Salers to a tall Collins glass or tumbler, or a footed goblet. Top with tonic water and add a generous handful or two of ice. Garnish with lime wedges. Get full access to David Lebovitz Newsletter at davidlebovitz.substack.com/subscribe

Additional Reading (cocktails):David Wondrich, Imbibe: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar (2015).Philip Greene, To Have and Have Another Revised Edition: A Hemingway Cocktail Companion (2015).Wayne Curtis, And a Bottle of Rum: A History of the New World in Ten Cocktails (2007).Daniel Okrent, Last Call: The Rise and Fall of Prohibition (2011).Adam Elmegirab, Book of Bitters (2017).Iain Gately, Drink: A Cultural History of Alcohol (2009).William Grimes, Straight Up or On the Rocks: The Story of the American Cocktail (2002).Brad Thomas Parsons, Bitters: A Spirited History of a Classic Cure-All (2011).Charles Schumann, The American Bar: The Artistry of Mixing Drinks (2018).Additional Reading (Gilded Age & Progressive Era history):Cecelia Tichi, Civic Passions: Seven Who Launched Progressive America (2011).Sean Cashman, America in the Gilded Age (1993).Charles Morris, The Tycoons (2005).Edmund Morris, Theodore Rex (2001).Lila and Arthur Weinberg, The Muckrakers (2002). See acast.com/privacy for privacy and opt-out information.

Our good friend, Brad Thomas Parsons is here. Brad is an award-winning author and writer // We are having a Meatball Fantasy! March 9th, is National Meatball Day // Part 2 of 43 questions for Tom & Thierry – Tom is up! // Taste Washington is happening now, and the festival is finding new ways to enjoy the wine and food that make Washington State taste so incredibly delightful //  Confidence in the Kitchen: Tackle the fear of cooking fish at home // Chef Aaron Verzosa, of Archipelago is here to talk about The James Beard Foundation’s Taste America that is bringing chefs and diners from across the country together for a virtual community dinner // Lastly, we will play Tasty Trivia Challenge, brought to you by Rub with Love: hand crafted, versatile rubs, sauces, and mustards that add a flavorful kick and a whole lot of love to just about any meat, fish or vegetable!  See omnystudio.com/listener for privacy information.

Award-winning drinks writer Brad Thomas Parsons joins Rob Petrone to debate the best (and worst) in cocktails, liquor, election night drinking and hangover recovery.

Episode 4 is all about Negroni Week 2020, the global cocktail celebration that raises funds for charitable causes. Linden Pride, co-owner of Dante in New York City, gets things started by making a classic Negroni; we then talk to Amanda Gunderson, co-founder of Another Round Another Rally, one of this year’s Negroni Week fundraising partners, about their work on behalf of hospitality workers affected by the COVID-19 crisis; Anu Apte, co-owner of Rob Roy in Seattle, makes a Negroni variation, the Steady Long; and author Brad Thomas Parsons shares his essay from our September/October issue about the Negroni’s comforting qualities during challenging times.Steady Long1½ oz. gin½ oz. Campari1 oz. fresh grapefruit juice1 oz. fresh orange juice½ oz. fresh lime juiceTools: shakerGlass: CollinsGarnish: grapefruit twistShake all of the ingredients briefly with ice, then pour (unstrained) into a Collins glass, and garnish. Note: Adjust the juice blend to taste, using 2-4 oz. of your favorite citrus juices.Anu Apte, Rob Roy, SeattleRadio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Twitter, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe.

This week we are thrilled to be joined by the James Beard award-winning author, Brad Thomas Parsons, to discuss his latest book, Last Call: Bartenders on Their Final Drink and the Wisdom and Rituals of Closing Time. A book dedicated to the late night rituals & practices of bartenders across the country. So tune in as we discuss what makes that last drink so special.  Learn More: Last Call: https://www.amazon.com/gp/product/0399582762/ Brad Thomas Parsons: https://btparsons.com/about/ ==============================   Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you.   FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge   FOLLOW US ON TWITTER:   Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge

Brad Thomas Parsons is an award-winning cocktail and spirits writer who specialises in Bitters, Amaro and asking bartenders what their final drink would be. Brad has written three books since debuting with James Beard Award-winning 'Bitters: A Spirited History of a Classic Cure-all' in 2011, which cemented him as an authority on the elemental cocktail ingredient and its history. For his most recent title,  'Last Call: Bartenders on Their Final Drink and the Wisdom and Rituals of Closing Time', Brad surveyed a range of bars and bartenders from all walks of life about their routines at closing time, as well as what they would choose as their deathbed cocktail. 

Monica Eng talks about surprising American story behind Italian Christmas Feast of the Seven Fishes with filmmaker Robert Tinnell. Louisa Chu talks about best new book "Last Call: Bartenders on Their Final Drink and the Wisdom and Rituals of Closing Time" with author Brad Thomas Parsons. Louisa and Monica visit world's largest Starbucks with Chicago Malort cocktail, but Will They Drink It?

This episode we welcome Brad Thomas Parsons back into our kitchen to chat with Paul Clarke about his newest book, Last Call. Brad tells us behind the scenes stories of bars and bartenders, his own "last call" drink and insights into life on the road while creating this book. Enjoy this talk and purchase your copy of Last Call here. (https://www.booklarder.com/books/info/last-call-bartenders-on-their-final-drink-and-the-wisdom-and-rituals-of-clo) Last Call https://files.fireside.fm/file/fireside-uploads/images/1/199050da-a97f-4b71-bd06-c02fc80ac185/KRQvG6LP.jpg Special Guests: Brad Thomas Parsons and Paul Clarke.

It's bitter in the boot @campari @ grappe.sibona @luxardoofficial @AmaroLucano1894 @LeVignediAlice @AgrosanSicilia #amaro #bitterliquor #amari Co hosts : Good ol Boy Sparky, Good ol Gal Cary Ann, Good ol Boy Mike, Good ol Gal Julieanna. and Good ol Boy Dave SIPS  Episode – Warm up those fake Italian accents, we are discussing a cornerstone of Italian beverages with amaro. Italy currently has the market on amaro, so we decided to have an all Italian amaro episode. These 8 products are just a small portion of the diverse amari from Italy. We taste and discuss the following amari:   Amaro Braulio 21% ABV Bormio, Valtellima, Italy.  Campari Group Italy      SIPS-4 Braulio Boulevardier Cocktail 1 oz sweet vermouth 1 oz Braulio 1 oz Rye 1 dash lemon bitters Lemon twist for garnish Add ingredients to a mixing glass and stir with ice until well-chilled. Strain into ice-filled rocks glass, garnish with lemon twist and serve. Recipe courtesy Maggie Hoffman on: https://www.seriouseats.com/recipes/2016/10/palpable-apathy-braulio-boulevardier-rye-vermouth.html   Sibona Amaro 28% ABV Antica Distilleria  Domenico Sibona S.p.A.  Piobesi d'Alba Italy  SIPS-4 The Dark Negroni 1.5 cl gin 1.5 cl dark rum 2.0 cl bitters 2.0 cl vermouth 2.0 cl Sibona Amaro Pour into an ice-filled Old-Fashioned glass, stir thoroughly and garnish with a slice of orange   Recipe courtesy Distilleria Sibona website:  https://www.distilleriasibona.it/en/mixology/dark-negroni/   Luxardo Bitter Bianco 30% ABV  Luxardo Group Torreglia (Padova) Italy.  SIPS-4 Capputivo Cocktail 3/4 oz Luxardo Bitter Bianco ¾ oz coffee liquor ¾ oz Cynar ¾ oz Fernet-Branca ¼ oz lemon juice Garnish: lemon twist DIRECTIONS Combine all ingredients except the egg white in a mixing tin and shake with ice. Strain the liquid into one half of the mixing tin to remove the ice. Add the egg white and dry shake. Double strain into a coffee cup or coupe. Garnish with a lemon twist. Recipe Courtesy Edward Hansel Punch online magazine https://punchdrink.com/recipes/capputivo/   Alice Amaro d'Erbe ‘Nina' 30% ABV Le Vigne di Alice srl Vittorio, Veneto Italy  SIPS- 5  Cannot find a cocktail suitable for this one.  Best served chilled or with an ice cube according to Brad Thomas Parsons in his book- Amaro- the spirited world of bittersweet herbal liqueurs   Punch Fantasia 35% ABV Distilleria Varnelli Pievebovigliana Muccia Italy. SIPS-4 Martinica  recipe 1 oz Punch Fantasia ¾ oz apricot brandy 2 tbsp cane sugar ¾ oz partly whipped cream Heat first 3 ingredients and pour into a hot drink glass.  Garnish with a layer of partly whipped cream. Courtesy of the Varnelli website  http://www.varnelli.it/sites/default/files/usa_fantasia_a5.pdf   Amaro Lucano 28%ABV  – Lucano 1894 S.R.L Pisticci Scalo Italy  SIPS-3 Smithstreeter cocktail 1 oz rye whiskey 3⁄4 oz Amaro Lucano 1⁄2 oz cold-brew coffee 1⁄4 oz Demerara syrup 2 dashes orange bitters tonic water lemon twist to garnish Combine the rye, Amaro Lucano, cold-brew coffee, Demerara syrup and orange bitters in a mixing glass filled with ice. Stir until chilled and strain into a highball glass filled with crushed ice. Top off with tonic water. Add more crushed ice if needed. Garnish with the lemon twist. Courtesy Brad Thomas Parsons on the website Tales of the Cocktail https://talesofthecocktail.com/recipes/smithstreeter/   Averna Amaro Siciliano 29% ABV Averna Group Caltanisetta Sicily SIPS-4 The Revelator Cocktail .5 OZ AVERNA 2 OZ TEQUILA 3-4 ESPRESSO BEANS .5 OZ SWEET VERMOUTH 1 DASH BITTERS Add all ingredients to a mixing glass with ice. Stir for at least 20 seconds to release the beans' oils, then strain into a coupe. Garnish with a flamed orange peel. Courtesy Keith Waldbauer on Supercall website   https://www.supercall.com/recipe/amaro-cocktails-the-ultimate-averna-amaro-coffee-recipe   Amaro dell'Etna 29% ABV Agrosan Sicilia S.R.L. SIPS-3 Mountain of Fire 1.5 oz Amaro dell'Etna 0.75 oz Old Overholt rye whiskey 0.75 oz Contratto American Rosso Pinch of salt Grapefruit oil Stir all ingredients over ice in a rocks glass. Garnish with a grapefruit twist. Courtesy Jessica Bowne at Robb Report online https://robbreport.com/food-drink/spirits/slideshow/amaro-gets-an-american-makeover-at-the-bar/amaro-delletna/ info@sipssudsandsmokes.com @sipssudssmokes (Yo, it recently changed with an “s”) Sips, Suds, & Smokes™ is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple & Google Podcasts, PRX, Spotify, Stitcher, Soundcloud, and nearly anywhere you can find a podcast. Ask Cary Ann about her new CSS tattoo on her blog: www.straightup615.com   Sparky has zero training in fake Italian accents and yet is still better than Mike's Check out all of his questionable decisions at www.parentingwhileintoxicated.com   Enjoying that cool new Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here: http://www.cdbaby.com/cd/woodswhitehead2 The easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” 

It’s bitter in the boot @campari @ grappe.sibona @luxardoofficial @AmaroLucano1894 @LeVignediAlice @AgrosanSicilia #amaro #bitterliquor #amari Co hosts : Good ol Boy Sparky, Good ol Gal Cary Ann, Good ol Boy Mike, Good ol Gal Julieanna. and Good ol Boy Dave SIPS  Episode – Warm up those fake Italian accents, we are discussing a cornerstone of Italian beverages with amaro. Italy currently has the market on amaro, so we decided to have an all Italian amaro episode. These 8 products are just a small portion of the diverse amari from Italy. We taste and discuss the following amari:   Amaro Braulio 21% ABV Bormio, Valtellima, Italy.  Campari Group Italy      SIPS-4 Braulio Boulevardier Cocktail 1 oz sweet vermouth 1 oz Braulio 1 oz Rye 1 dash lemon bitters Lemon twist for garnish Add ingredients to a mixing glass and stir with ice until well-chilled. Strain into ice-filled rocks glass, garnish with lemon twist and serve. Recipe courtesy Maggie Hoffman on: https://www.seriouseats.com/recipes/2016/10/palpable-apathy-braulio-boulevardier-rye-vermouth.html (https://www.seriouseats.com/recipes/2016/10/palpable-apathy-braulio-boulevardier-rye-vermouth.html)   Sibona Amaro 28% ABV Antica Distilleria  Domenico Sibona S.p.A.  Piobesi d’Alba Italy  SIPS-4 The Dark Negroni 1.5 cl gin 1.5 cl dark rum 2.0 cl bitters 2.0 cl vermouth 2.0 cl Sibona Amaro Pour into an ice-filled Old-Fashioned glass, stir thoroughly and garnish with a slice of orange   Recipe courtesy Distilleria Sibona website:  https://www.distilleriasibona.it/en/mixology/dark-negroni/ (https://www.distilleriasibona.it/en/mixology/dark-negroni/)   Luxardo Bitter Bianco 30% ABV  Luxardo Group Torreglia (Padova) Italy.  SIPS-4 Capputivo Cocktail 3/4 oz Luxardo Bitter Bianco ¾ oz coffee liquor ¾ oz Cynar ¾ oz Fernet-Branca ¼ oz lemon juice Garnish: lemon twist DIRECTIONS Combine all ingredients except the egg white in a mixing tin and shake with ice. Strain the liquid into one half of the mixing tin to remove the ice. Add the egg white and dry shake. Double strain into a coffee cup or coupe. Garnish with a lemon twist. Recipe Courtesy Edward Hansel Punch online magazine https://punchdrink.com/recipes/capputivo/   Alice Amaro d’Erbe ‘Nina’ 30% ABV Le Vigne di Alice srl Vittorio, Veneto Italy  SIPS- 5 Cannot find a cocktail suitable for this one.  Best served chilled or with an ice cube according to Brad Thomas Parsons in his book- Amaro- the spirited world of bittersweet herbal liqueurs   Punch Fantasia 35% ABV Distilleria Varnelli Pievebovigliana Muccia Italy. SIPS-4 Martinica  recipe 1 oz Punch Fantasia ¾ oz apricot brandy 2 tbsp cane sugar ¾ oz partly whipped cream Heat first 3 ingredients and pour into a hot drink glass.  Garnish with a layer of partly whipped cream. Courtesy of the Varnelli website  http://www.varnelli.it/sites/default/files/usa_fantasia_a5.pdf   Amaro Lucano 28%ABV  – Lucano 1894 S.R.L Pisticci Scalo Italy  SIPS-3 Smithstreeter cocktail 1 oz rye whiskey 3⁄4 oz Amaro Lucano 1⁄2 oz cold-brew coffee 1⁄4 oz Demerara syrup 2 dashes orange bitters tonic water lemon twist to garnish Combine the rye, Amaro Lucano, cold-brew coffee, Demerara syrup and orange bitters in a mixing glass filled with ice. Stir until chilled and strain into a highball glass filled with crushed ice. Top off with tonic water. Add more crushed ice if needed. Garnish with the lemon twist. Courtesy Brad Thomas Parsons on the website Tales of the Cocktail https://talesofthecocktail.com/recipes/smithstreeter/ (https://talesofthecocktail.com/recipes/smithstreeter/)   Averna Amaro Siciliano 29% ABV Averna Group Caltanisetta Sicily SIPS-4 The Revelator Cocktail .5 OZ AVERNA 2 OZ...

Two of our favorite people in the world join Pocket Liquor in Jayce’s living room for a chat about

Today, we're excited to welcome BRAD THOMAS PARSONS to Salt + Spine, the podcast on stories behind cookbooks, in our first-ever DRINKS WEEK. This week, we're releasing four all-new episodes with some of the leading authors of recent cocktail and wine books.Brad is the author of several cocktail books, including Bitters: A Spirited History of a Classic Cure-All, which won both the James Beard and International Association of Culinary Professionals cookbook awards. He also wrote Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, and a super fun volume titled Distillery Cats: Profiles in Courage of the World’s Most Spirited Mousers. And in his latest book, Last Call: Bartenders On Their Final Drink And The Wisdom And Rituals Of Closing Time, he asks a variant of the age-old last-meal question to bartenders across the country: "What would you last drink be?”ALSO IN TODAY'S SHOW:> Recipes from Brad's Last Call: The Kona Swizzle and the Almost Perfect Cocktail.> Celia Sack from Omnivore Books joins us. See acast.com/privacy for privacy and opt-out information.

I've never had this before @AperolUSA  @campari  @AmaroMonte @FernetBranca @beermakesthree @straightup615 @goodoleboydave #amaro #negroni #italiancocktail #digestif Co hosts : Good ol Boy Sparky, Good ol Boy Kendall, Good ol Gal Cary Ann, Good ol Boy Dave, and Good ol Gal Julieanna SIPS  Episode – Amaro 101, oh this very confusing beverage of herbs and spices. Quite popular in Italy but this beverage has origins back to the Egyptians.  It's fabulous neat, with some simple mixers, and in cocktails. You will get beyond that same old routine and venture to some cool stuff on that back bar you always wondered about. This episode is a pre requisite to all of our amaro episodes. We taste and discuss the following Amaro:  Aperol – 11% manufactured by Campari group Headquarters in Milan SIPS- 4 Campari – 20.5-28.5% depending on the country in which it is sold.  Manufactured by Campari  Group headquarters in Milan – SIPS – 4 Amaro Montenegro – 23% produced in Bologna, Italy by Gruppo Montenegro  SIPS-3 Cynar – 16.5% Manufactured by Campari Group – SIPS-4 Fernet Branca -39% produced in Milan Italy by Fratelli Branca Distillerie SIPS-5   Cocktails   Spritz – 3 ounce Prosecco, 2 ounce seltzer water, 1 ounce Aperol In an old-fashioned or Collins glass, pour in Prosecco and Aperol and top off with selzer water.  Garnish with orange slice  SIPS – 4   Negroni- 1 ounce Campari, 1 ounce gin (Beefeater was used in this cocktail) And 1 ounce Sweet Vermouth (Carpano Antica Formula Sweet Vermouth was used in this cocktail)    Add ingredients together in a cocktail shaker.  Shake well with cracked ice.  Strain into an old fashioned either neat or with ice and serve with an orange peel twist.  SIPS – 5   Some references that helped in the making of this episode: Articles:             The Complete Amaro Guide:  Amaro 101 https://vinepair.com/explore/category-type/amaro/   Amaro 101: An Introduction to Italian Amari | Inu A Kena https://inuakena.com/spirit.../amaro-101-an-introduction-to-italian-amari/   Amari 101: Your Guide to Italy's Essential Bittersweet Liqueurs https://www.seriouseats.com/.../amari-101-your-guide-to-italys-essential-bit...   A Field Guide to Italian Amaro | Saveur https://www.saveur.com/guide-italian-amaro/   Books Spritz – Italy's Most Iconic Apertivo Cocktail with recipes by Talia Baiocchi and Leslie Pariseau Apertivo – The Cocktail Culture of Italy by Marisa Huff Apertif – A spirited Guide To The Drinks, History and Culture of the Apertif by Kate Hawkings The Negroni – Drinking To La Dolce Vita, with Recipes and Lore by Gary Regan Amaro: The Spirited World of Bittersweet, Herbal Liqeurs, with Cocktails, Recipes and Formulas by Brad Thomas Parsons Bitterman's Field Guide to Bitters & Amari:  500 Bitters; 50 Amari; 123 recipes for Cocktails, Food & Homemade Bitters (Vol 2) by Mark Bitterman I'm Just Here for the Drinks:  A Guide to Spirits, Drinking and More Than 100 Extraordinary Cocktails by Sother Teague info@sipssudsandsmokes.com @sipssudssmoke Sips, Suds, & Smokes™ is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on iTunes, Google Podcasts, PRX, Spotify, Stitcher, Soundcloud, and nearly anywhere you can find a podcast. Catch Good ol Boy Dave's Daily 60 Minute Beer reviews on Instagram and Twitter @goodoleboydave Sparky's work release conditions were amended just for this episode. You can catch him on his blog https://parentingwhileintoxicated.com/ Kendall got lost on the way to a SUDS episode but still enjoyed the distraction. Check out his blog at: www.beermakesthree.com Princess Cary Ann of all things alcohol is just stuck on 5. Check out her blog at: www.straightup615.com Enjoying that cool new Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here: http://www.cdbaby.com/cd/woodswhitehead2 The easiest way to find this award winning podcast on your phone is ask Siri or Google, “Play Podcast , Sips, Suds, & Smokes” 

Amaro, the Italian bitter liqueur, has been used as a digestive in Italy and produced for hundreds of years, and has had a relatively recent resurgence due to the craft cocktail revival. And yet, outside of Italy and this niche-y industry, the Amaro category is still fairly unknown, and often misunderstood. To be fair, the category can be confusing to even seasoned spirits experts. James Beard award winning author and spirits & bitters expert Brad Thomas Parsons to the rescue! In our deep dive into all things Amaro we discuss what exactly makes an Italian bitter liqueur an Amaro, and whether or not Campari, Fernet Branca or Jagermeister fall under that umbrella. This week's featured cocktail recipe is the Negroni Sbagliato from BT Parson's book - Amaro: The Spirited World of Bittersweet, Herbal Liqueurs NEGRONI SBAGLIATO 1 oz. sweet vermouth 1 oz. Campari 1 oz. lightly sparkling wine Garnish: orange slice or peel Combine vermouth and Campari in an ice-filled rocks glass. Top with sparkling wine, stir to combine and garnish. links: Brad Thomas Parson's Website Brad's Twitter, Instagram, Facebook Bitters: A Spirited History of a Classic Cure-All Amaro: The Spirited World of Bittersweet, Herbal Liqueurs Distillery Cats: Profiles in Courage of the World's Most Spirited Mousers   Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com

In today's show, we discuss bartenders that go above and beyond and how that led to our first guest Talia Kleinplatz her cocktail themed website; Two for the Bar. Then, we talk with James Beard award winning author Brad Thomas Parsons about his book Bitters, A Spirited History of the Classic Cure All. Plus, we check in with Distiller Dain for his top 5 of the week.

On this special episode, Joe is joined by Brad Thomas Parsons, the author of Bitters: A Spirited History of a Classic Cure-All (winner of the James Beard and IACP Cookbook Awards), Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, and Distillery Cats: Profiles in Courage of the World’s Most Spirited Mousers. Parsons received an MFA in writing from Columbia University, and his work has appeared in Bon Appétit, Food & Wine, Travel + Leisure, Lucky Peach, and PUNCH, among others. In the Drink is powered by Simplecast

Steve, Renee & Andrea interview author Brad Thomas Parsons about his book Distillery Cats which profiles 30 cats living at distilleries, breweries or wineries. It’s an amazing book and would make for a great holiday gift for the distillery lover or cat fan on your list. Please check out Flaviar, our newest sponsor. Flaviar (flaviar.com) is a club where you can enjoy many great benefits and sample some incredible whiskey, rum and gin offerings on a quarterly basis with their unique tasting boxes. Bourbon Daily intro music (Welcome to the Show) and outro music (That’s A Wrap) are both by Kevin MacLeod (incompetech.com).

On today's episode of THE FOOD SEEN, Brad Thomas Parsons is best known as a cocktail scribe, penning such modern classics as Bitters and Amaro. Celebrating yet another unsung hero in the booze world, Parsons now immortalizes our feline protectors in his latest book: Distillery Cats, complete with 30 mouser profiles, and fifteen cocktails from the distilleries they patrol, and call home. The Food Seen is powered by Simplecast

This week on The Speakeasy, Damon and Sother are joined in the studio by James Beard Award-winning author Brad Thomas Parsons. His latest book, Distillery Cats, features thirty profiles adorable distillery and brewery cats, plus fifteen cocktail recipes. It's the purr-fect read for any spirit and/or cat lover.

Associate editor Amiel Stanek and chef Lauren Schaefer break down how to host a dinner party without breaking the bank, but still leaving your friends seriously impressed. After that, cocktail aficionado Brad Thomas Parsons takes us through his new cookbook all about amaro, the bittersweet liqueur you should be drinking. Learn more about your ad choices. Visit megaphone.fm/adchoices

Five years after his first appearance on The Speakeasy, book author Brad Thomas Parsons is back in the studio (with photographer Ed Anderson) to talk about his new book: Amaro. Research on the liqueur took him to Italy, where amaro was born but now belongs to the older generation. After the break, Parsons pours a few amaros and tells us all about their backstory (and flavor profiles).

This week on The Speakeasy, Damon takes a break from the bar songs and speaks with Brad Thomas Parsons, the author of “Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas”. Tune in to learn more about one of the components of the original definition of “cocktail”; bitters. Find out how all the different variations are related and why it’s so hard to get your hand on artisanal bitters. Learn how you can make your own bitters at home and discover why novelty and practicality are not mutually exclusive when it comes to making cocktails. This episode was sponsored by Whole Foods Market.