Podcasts about campari1

Join us on the rocky seas of hospitality as Devin navigates the treacherous waters of The Gauntlet with the swagger of a seasoned swashbuckler. Plenty of stories to keep your spirits high as we brave the storm, but what we find on the other side is a reverence and appreciation for this ancient tradition that we all share.Follow Devin:@convenientcocktailco@devin.drinksDevin's Kingston Negroni:1 oz Hampden Estate Jamaican Rum1 oz Campari1 oz Comparo Antica Sweet VermouthLemon PeelBuild in glass (or water bottle), add ice, add lemon peel and enjoy!FOLLOWwww.brpdrinkalong.comInstagram, Facebook, Twitter, Snapchat, Twitch & Tiktok @brpdrinkalongSUPPORTMerch: prodigydtg.com/bartenderrant/shop/homePatreon: www.patreon.com/brpdrinkalongCall The Suggestion Box: (423) POD-RANT (423) 763-7268LEAVE A TIPPaypal: TheBartenderRantPodcast@gmail.comMUSICBRP Spotify Playlists: https://open.spotify.com/user/vxrhwthznghu758w9x6qoy4mk?si=a23ef91df4b34f5bTrauma Parlor: https://open.spotify.com/artist/1PDlUPjR2lk7vPX5NCX8Hi?si=mtrOsDqTTJuGe-Dy5fZHLQ

We admit it; it's our fault they were swept. The boys break down the dismal offense, the good pitching and the outstanding play of Heliot Ramos in the Twins series. Then they declare that its "Not Early Anymore" and take overdue stands on the first base situation, the Birdsong and Harrison miss-use, and the closer controversy. (Wait, I thought Ben said there isn't a closer controversy?) 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 Big Mama Osa's Magical Elixr while Matthew is drinking a Negroni to pay for his Cardinals/Goldschmitt jersey crime. Recipes below. Mamma Osa's Magical Elixr 3 oz Orange Juice3 oz Sparkling White Wine1 shot vodka (or whiskey, rum, gin, brandy, moonshine, etc.)Add spirit to a champagne flute. Top with chilled orange juice. Top with chilled sparkling white wine. Imagine a world where you don't have to cook dinner or pick up dirty socks. Wouldn't that be nice. Cocktail 1 oz London Dry Gin1 oz Campari1 oz Sweet VermouthLarge Orange Twist for garnishCombine gin, Campari and sweet vermouth in a mixing glass with ice. Stir until just chilled. Strain into a rocks glass over a large single chunk of ice. Express orange twist over glass and put twist in glass. Good luck.#doitforginny

The guys try the Campari tiki drink, a new addition to the IBA list (to which they are NOT beholden.)JUNGLE BIRD RECIPE: 1.5oz/45ml BLACKSTRAP RUM.75oz/22ml CAMPARI1.5oz PINEAPPLE JUICE .5oz/15ml LIME JUICE.5oz/15ml DEMERARA SYRUPPour all ingredients into a shaker filled with ice. Shake and strain into a rocks glass filled with ice.Garnish with pineapple wedge.Recipes via the International Bartenders Association | www.iba-world.com Hosted on Acast. See acast.com/privacy for more information.

Artist and author Julia Marshel is someone who sees the world through a lens of wonder and joy. From a young age, Julia discovered that if you look closely, the world reveals an infinite variety of amazing things. That same sense of discovery became a gift she and her wife, Claudia, shared with their three daughters, raising them to see and celebrate the beauty in nature. Her books How Many Will We Find? and My Friend the Maple Tree illustrate this love and her desire to pass it on to others. Our drink this week is a Boulevardier, which I chose because of its beautiful red color. Interestingly enough, the red in Campari originally came from Carmine, which is one of the colors Julia talks about in the episode, yes - bug blood! Boulevardier Recipe from Liquor.comIngredients1 1/4 ounces bourbon (or rye)1 ounce Campari1 ounce sweet vermouthGarnish: orange twistStepsAdd bourbon, Campari and sweet vermouth into a mixing glass with ice and stir until well-chilled.Strain into a rocks glass over fresh ice.Garnish with an orange twist. In this Episode JuliaMarshel.com - Julia's website Buy Julia's Books!Julia Marshel Paints - FacebookJulia Marshel Paints - InstagramColor: A Natural History of the Palette by Victoria FinleyRESONATE Podcast FestivalDaniel Smith YavapaiGeorgia O'Keefe's Ghost RanchBreath (2 AM) by Anna NalickDawn Flores at VMFA

Dodgers suck! In this episode the our hosts relish in the long overdue series victory over the Evil Empire, give out mid-season awards, call out some under performers and celebrate the life and career of Giants legend and Hall of Famer Orlando Cepeda.On the cocktail side of things Matthew is drinking an Elder Fashioned while Ben is drinking a Giant Banana. Recipes below.Elder Fashioned2 oz Gin (Plymouth preferred)1/2 oz St. Germain2 dashes Orange BittersBuild in a rocks glass filled with ice. Garnish with a Grapefruit twist.Giant Banana1 oz Gin1 oz Sweet Vermouth1/2 oz Campari1/2 oz Banana LiqueurCombine all ingredients in a mixing glass with ice. Stir to desired dilution. Strain into a rocks glass with a large chunk of ice.

The Good, the bad, and the ugly: the boys are discussing everything about the opening weekend. First they discuss which players impressed them the most. (Chapman! Lee! Hicks! Conforto?!) Then they wallow in the less impressive outings. (Soler. Jackson. Jeffries?!) Then they discuss the ugly ending to the Joey Bart saga. Also, should Soler be hitting second? Do we have a bullpen problem?On the cocktail side of things Ben is drinking a Negroni ... his last one while Matthew enjoys a Bennet. Recipes below.Negroni1 oz London Dry Gin1 oz Campari1 oz Sweet VermouthLarge Orange Twist for garnishCombine gin, Campari and sweet vermouth in a mixing glass with ice. Stir until just chilled. Strain into a rocks glass over a large single chunk of ice. Express orange twist over glass and put twist in glass. Good luck.Bennet2 oz Gin1 oz Lime Juice1/2 oz Simple Syrup1 dash Angostura BittersAdd all ingredients to a cocktail shaker with ice. Shake for 10-12 seconds. Double strain into a coupe glass. Garnish with a lime wheel.

It's Happy Hour! In this episode Ben is presenting many cocktails in one with his DIY Aperitif Bar. It's perfect for large food-centered holiday gatherings! Some might be coming up! Meanwhile Matthew gets behind the virtual wheel with his Mario Kart-ish. It's a wacky combination of flavors with an AI twist. Also they debate whether weekends are for work or rest and give advice on how to use robots for good. It's the Thanksgiving x AI crossover you haven't been waiting for. Recipes below.Mario Kart-ish1 oz Rye Whiskey1 oz Cognac (Armagnac in original recipe)1/2 oz Giffard Banana du Bresil Liqueur.25 oz Rich Demerara Syrup2 Dashes Angostura BittersAbsinthe for rinseLemon Peel for garnishPrepare a rocks glass by rinsing the inside of glass with absinthe (or use a atomizer to spray inside of glass). Place a large ice cube in the glass and set aside.Add remaining ingredients to a mixing glass with ice. Stir vigorously for 30 seconds. Strain into glass and express oils from lemon peel over the cocktail and place peel in the glass.Aperitifs and liqueursCampariAperolSt. GermainCointreau (or other orange liqueur)Domaine De Canton (or other ginger liqueur)Lillet BlancLillet RoseSt. George Spice Pear LiqueurCreme de PecheDIY Aperitif BarFruits and juicesApple JuiceOrange JuicePomegranate JuiceApple Slices (may brown quickly so do what suits your audience)Clementine SectionsPear Slices (may brown quickly)Pomegranate Arils (aka seeds)Possible RecipesFor all recipes below combine liqueurs or liqueurs and juices in a large wine glass or high ball filled with ice. Add fruit and top with club soda or sparkling white wine.Ginger Pomegranate Spritz1 1/2 oz Domain De Canton1 1/2 oz Pomegranate Juice3 oz Club Soda or Sparkling White Wine2 tsp Pomegranate ArilsCampari Orange Spritz1 1/2 oz Campari1 1/2 oz Orange Liqueur3 oz Club Soda or Sparkling White Wine4-6 Clementine sectionsLillet Rosé Elderflower Spritz1 1/2 oz Lillet Rosé1 1/2 oz St. Germaine3 oz Club Soda or Sparkling White Wine2 tsp Pomegranate ArilsSpiced Pear Apple Spritz1 1/2 oz St. George Spice Pear Liqueur1 1/2 oz Apple Juice3 oz Club Soda or Sparkling White Wine2-3 Slices of pear

It's Happy Hour! In this episode Ben faces his biggest fear, the Negroni. It's bright, it's sophisticated, and oh yes, it is so so bitter. Meanwhile Matthew is sipping his sweet and tart gin based Fall of Fig. It's gin things all around. Also they discuss if bitterness is an acquired taste and the right way to handle a bad cocktail. Recipes below.Negroni1 oz London Dry Gin1 oz Campari1 oz Sweet VermouthLarge Orange Twist for garnishCombine gin, Campari and sweet vermouth in a mixing glass with ice. Stir until just chilled. Strain into a rocks glass over a large single chunk of ice. Express orange twist over glass and put twist in glass. Good luck.The Fall of Fig2 oz London Dry Gin (Fig Infused)1/2 oz Benedictine1/2 - 3/4 oz Fig Syrup1 oz Lemon Juice2 Dashes Cardamon BittersAdd all ingredients into a shaker with ice. Shake 10-12 seconds until well-chilled. Double strain into a chilled coupe. Garnish with a fig slice. Or don't.

It's Happy Hour! In this episode Matthew presents his original scotch and rosemary sour, the Highland Harvest. It's fall in a cocktail glass. Meanwhile Ben is getting spoopy with his Halloween inspired Bitter Blood Curse. It's bright, sweet and ... well, cursed with bitterness. Also they discuss glamping, boiling water in a bag and how to get the best foam from your egg whites. Recipes below.Highland Harvest2 oz Single Malt Scotch Whisky (Glenlivet 12)1 oz Lemon juice3/4 oz Fig Syrup (Equal Parts Fig Preserves and water)3 drops Black Walnut Bitters1 Egg white1 Sprig RosemaryGarnish: fig slice or rosemary sprigMuddle rosemary in bottom of a shaker. Add remaining ingredients except the bitters and shake without ice for 20 seconds. Add ice and shake again until chilled.Single strain into a coupe glass. Allow foam to come to top and place three drops of bitters on top and drag through the whites with a toothpick.Garnish with a fig slice or rosemary sprig.Bitter Blood Curse1 oz London Dry Gin1 oz Campari1 oz Curacao3/4 oz Lemon Juice1 egg white3 drops Angostura bittersCombine gin, Campari, curacao, lemon juice and egg white in a shaker and shake for 15-20 seconds. Open shaker and fill with ice. Shake again until chilled. Single strain into coupe glass. Add drops of bitters on top and squiggle with a toothpick.

In this week's episode, Kayla and Taylor discuss the NEA Big Read for Montana, The Cold Millions by Jess Walter. Topics include the Notorious EGF (Elizabeth Gurley Flynn), warm weasel hands, and the correct way to pronounce Spokane (it's Spo-CAN, Taylor…).This week's drink: Union Club via Difford's GuideINGREDIENTS: 2 oz Bourbon whiskey½ oz maraschino liqueur½ oz Campari1 ½ oz orange juice, freshly squeezedINSTRUCTIONS:Add all ingredients to a shaker filled with ice Shake until chilledStrain into a chilled glassCurrent reads, recommendations, and links:Silver Nitrate by Silvia Moreno-GarciaBookworm by Robin YeatmanThe Bathysphere Book: Effects of the Luminous Ocean Depths by Brad FoxKillers of the Flower Moon: The Osage Murders and the Birth of the FBI by David GrannThe Witch's Feast: A Kitchen Grimoire by Melissa Jayne MadaraNEA Big Read Program with Chris La Tray: Stolen: If They Haven't Come for Yours, They WillFollow us on Instagram @literatureandlibationspod.Visit our website: literatureandlibationspod.com to submit feedback, questions, or your own takes on what we are reading. You can also see what we are reading for future episodes! You can email us at literatureandlibationspod@gmail.com.Please leave us a review and/or rating! It really helps others find our podcast…and it makes us happy!Purchase books via bookshop.org or check them out from your local public library. Join us next time as we discuss Coraline by Neil GaimanHere is the beverage recipe for the upcoming episode if you want to drink along with us!The Other Mother created by Taylor!INGREDIENTS:1.5oz Vodka1/4 oz crème de mûre (or any other dark berry liqueur you have on hand)BlackberriesSpriteINSTRUCTIONS:Muddle a small handful of blackberries in your shaker. Add your vodka, crème de mûre and ice into shaker and shake. Pour into a tall glass and top with sprite.

In this week's episode, Kayla and Taylor discuss Emily Brontë's classic 1847 novel Wuthering Heights. Topics include fun sad facts about the Brontës, obsessive love, and literal and metaphorical haunting. Also: farts.This week's drink: Dark ‘n Stormy via liquor.comINGREDIENTS:2 ounces Gosling's Black Seal rum1/2 ounce lime juice, freshly squeezedGinger beer, to top (about 5 ounces)Garnish: lime wheelINSTRUCTIONS:Add rum and lime juice to a tall glass filled with ice.Top with the ginger beer.Garnish with a lime wheel.Current reads, recommendations, and links:The Midnight Library by Matt HaigFollow us on Instagram @literatureandlibationspod.Visit our website: literatureandlibationspod.com to submit feedback, questions, or your own takes on what we are reading. You can also see what we are reading for future episodes! You can email us at literatureandlibationspod@gmail.com.Please leave us a review and/or rating! It really helps others find our podcast…and it makes us happy!Purchase books via bookshop.org or check them out from your local public library. Join us next time as we discuss The Cold Millions by Jess Walter.Here is the beverage recipe for the upcoming episode if you want to drink along with us!Union Club via Difford's GuideINGREDIENTS: 2 oz Bourbon whiskey½ oz maraschino liqueur½ oz Campari1 ½ oz orange juice, freshly squeezedINSTRUCTIONS:Add all ingredients to a shaker filled with ice Shake until chilledStrain into a chilled glass

In this week's episode, Kayla and Taylor discuss Zeyn Joukhadar's 2018 novel The Map of Salt and Stars. Topics include parallel journeys, the refugee experience, and the joys of a truly well-done audiobook. This week's drink: City of Stars via BevvyINGREDIENTS:1 oz Gin1 oz Sweet Vermouth1 oz Campari1 barspoon St. Elizabeth Allspice DramOrange twist, star anise, or cinnamon stick for garnishINSTRUCTIONS:Add all ingredients except garnish to a mixing glass with ice and stir until chilled.Strain into an Old-Fashioned glass over fresh ice.Garnish with an orange twist, star anise, or cinnamon stick and serve.Current Reads and Recommendations: Come Back in September: A Literary Education on West Sixty-Seventh Street, Manhattan by Darryl PinckneyThe Most of Nora EphronFollow us on Instagram @literatureandlibationspod.Visit our website: literatureandlibationspod.com to submit feedback, questions, or your own takes on what we are reading. You can also see what we are reading for future episodes! You can email us at literatureandlibationspod@gmail.com.Please leave us a review and/or rating! It really helps others find our podcast…and it makes us happy!Purchase books via bookshop.org or check them out from your local public library. Join us next time as we discuss Atonement by Ian McEwanHere is the beverage recipe for the upcoming episode if you want to drink along with us!Chocolate Martini via Preppy KitchenINGREDIENTS:2 oz Baileys Irish Cream2 oz Chocolate Liqueur4 oz Vodka1-2 tbsp chocolate syrup or ganacheINSTRUCTIONS:Drizzle chocolate syrup inside the martini glasses then add chocolate syrup to a shallow plate and coat the rims of the glasses.Combine Baileys, chocolate liqueur, and vodka in a cocktail shaker filled with about a cup of Ice. Shake until thoroughly chilled.Strain drink into prepared glasses. You may garnish with shaved chocolate or enjoy as is.

In this week's bonus episode, Kayla and Taylor discuss a wonderful assortment of feminist as fuck books to add to your TBR!Books, etc. discussed in this episode:Women Talking by Miriam ToewsCirce by Madeline MillerThe Awakening by Kate ChopinThe Golden Notebook by Doris LessingThe Yellow Wallpaper by Charlotte Perkins GilmanThe Vegetarian by Han KangThe Power by Naomi AldermanThis Bridge Called my Back edited by Cherrie Moraga and Gloria AnzalduaThe Book of Longings by Sue Monk KiddFollow us on Instagram @literatureandlibationspod.Visit our website: literatureandlibationspod.com to submit feedback, questions, or your own takes on what we are reading. You can also see what we are reading for future episodes! You can email us at literatureandlibationspod@gmail.com.Please leave us a review and/or rating! It really helps others find our podcast…and it makes us happy!Purchase books via bookshop.org or check them out from your local public library. Join us next week as we discuss The Map of Salt and Stars by Zeyn JoukhadarHere is the cocktail recipe for next week's episode if you want to drink along with us!City of Stars via BevvyINGREDIENTS:1 oz Gin1 oz Sweet Vermouth1 oz Campari1 barspoon St. Elizabeth Allspice DramOrange twist, star anise, or cinnamon stick for garnishINSTRUCTIONS:Add all ingredients except garnish to a mixing glass with ice and stir until chilled.Strain into an Old-Fashioned glass over fresh ice.Garnish with an orange twist, star anise, or cinnamon stick and serve.

Kayla and Taylor discuss Kelly Barnhill's 2022 novel When Women Were Dragons. Topics include societal restrictions for women, unabashed feminism, and the awesome power of libraries. Also, a wee tangent on the 2012 election…This week's drink: Tom Collins via liquor.comINGREDIENTS:2 ounces London dry gin1 ounce lemon juice, freshly squeezed1/2 ounce simple syrupClub soda, to topGarnish: lemon wheelGarnish: maraschino cherryINSTRUCTIONS:Add the gin, lemon juice and simple syrup to a Collins glass.Fill with ice, top with club soda and stir.Garnish with a lemon wheel and maraschino cherry (optional).Current Reads and Recommendations: Wanderlust: An Eccentric Explorer, an Epic Journey, a Lost Age by Reid MitenbulerFollow us on Instagram @literatureandlibationspod.Visit our website: literatureandlibationspod.com to submit feedback, questions, or your own takes on what we are reading. You can also see what we are reading for future episodes! You can email us at literatureandlibationspod@gmail.com.Please leave us a review and/or rating! It really helps others find our podcast…and it makes us happy!Purchase books via bookshop.org or check them out from your local public library. Join us next time as we discuss The Map of Salt and Stars by Zeyn JoukhadarHere is the beverage recipe for the upcoming episode if you want to drink along with us!City of Stars via BevvyINGREDIENTS:1 oz Gin1 oz Sweet Vermouth1 oz Campari1 barspoon St. Elizabeth Allspice DramOrange twist, star anise, or cinnamon stick for garnishINSTRUCTIONS:Add all ingredients except garnish to a mixing glass with ice and stir until chilled.Strain into an Old-Fashioned glass over fresh ice.Garnish with an orange twist, star anise, or cinnamon stick and serve.

In this episode, I speak with author, artist, and freelance creative director Steven Vogel. Steven is the creator of Black Lodges – an add-free online zine offering Marxist commentary about politics, music, culture, and art. I was thrilled to discover that this project has come to include a communist drinking club! According to Steven, this club is “absolutely necessary for maintaining your sanity” in this capitalist hellscape. Years as a marketing specialist, designer, and idea person for major brands lead Steven to some fundamental realizations about capitalism. Watching as the fruits of his labor were stolen and converted into corporate profit, he discovered that he owned too little to ever become a capitalist. Endless work deprived Steven of happiness and health, leading to his hospitalization for two whole years. These experiences compelled him to leave the corporate world to focus entirely on Black Lodges. Black Lodges is a communist newsletter project that shields itself from the corrupting influence of capital. It is entirely written, illustrated, designed and produced by Steven Vogel. Listeners can join the newsletter for free, but please consider supporting this anti-capitalist work by signing up for a paid subscription.LinkTree: https://linktr.ee/blacklodgesvibeBlack Lodges newsletter: https://blacklodges.substack.comMerch: https://blacklodges.bigcartel.com/Twitter: @blacklodgesEpisode Cocktail:The Red Scare (a negroni)1 oz gin1 oz Campari1 oz vermouthGarnish: orange peelStir all ingredients with ice until chilled, strain into a rocks glass with ice, add garnish, and enjoy!Support the show (https://www.patreon.com/cocktailsandcapitalism)

Join the Whiskey Bench as  Kat, and Torna continue a conversation surrounding anti-fragility. In this episode, the Bench tries to dive into ways to become anti-fragile.Check out Kat's most recent piece in the National Review!Kat's Newest ArticleThe Boulevardier 1 oz bourbon1 oz Campari1 oz sweet vermouthAdd all ingredients into a mixing glass and stir over ice. Strain into a glass with 1 large ice cube. Garnish with orange twist.Remember, always drink responsibly and cheers to a fulfilled life with all its beauty!Follow the hosts on Twitter: Torna: @Mtn_Torna Kat: @KatJDwyer Henning: @stephenghenning Connect with the Whiskey Bench on Twitter, Instagram, Facebook, and Pinterest, all at @whiskeybenchpod. Or shoot us an email at whiskeybenchpod@gmail.com.Thank you to Reagan James for use of our theme music, The Habit, off her album, Message. Follow her work on Spotify and Apple Music!The Whiskey Bench is a proud founding member of the Highline Media Network, bringing the art of podcasting back to normal people in normal places. 

We're BACKKKK... with Season 2 of 20 Till Takeoff! I am so fkn excited for this new season which will have

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.

Author Kate Racculia returns to the Math of You. Along the course of this conversation, we discuss The Westing Game as Intro To Murder Mystery 101, the Sliding Bracket of Cool Retro In Teen Films, and how everything, if you let it, comes back to Highlander.Signature Cocktail: The Sandy McSouthernRelax, sit back and coast down some purple waves. Like all good things, can also be finished with a twist.2oz botanical gin1/2oz Campari1/2oz punt y mes 1/2oz sweet vermouth1 dash orange bittersCitrus twist, for garnishCombine ingredients in a mixing glass with ice and stir to combine. Strain into a champagne coupe and garnish with a twist.Follow Kate on Twitter at @KateRacculia, 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.

We're back with another episode! Just in time for Halloween we watched and discussed the great comedy/thriller "Arachnophobia" which is definitely not Hocus Pocus. Brian made:Arachnegronia:2 oz. gin1 oz. Campari1 oz. blue curacaobitters to taste.and Brad drinks:George Dickel Tabasco Brand Barrel FinishEnjoy!Support the show (https://www.facebook.com/groups/bambthepod/)

Teacher and podcaster Megan Bob is here to talk about The Secret of Roan Inish. Along the way, we take a lengthy detour into Good Things In Wrestling, we delve into the funniest Carol Burnett moment, as deemed by the good people of Reader's Digest, and discuss the dangers of going Full Boyle.Oh, and the little fact that the Math of You is now a scholarly work.Signature Cocktail: The Miss VidaDrinks, once poured, have a life of their own.2oz gin1/2oz Campari1/2oz Punt e Mes1/2oz Sweet Vermouth1 dash orange bitterslemon peel, for garnishCombine ingredients with ice in a shaker, and shake vigourously to combine. Strain into a cocktail glass and garnish with a lemon peel you've rubbed along the edge of the glass.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.

Its another road trip for Bartender Journey!  Brian records the podcast in his car this week on the way to the Real McCoy Rum Cocktail Competition in Newport, Road Island.   Listen to the show with the audio player on this page or Subscribe on iTunes, on Android, or listen on Stitcher Radio. Cocktail of the Week, (and Brian Weber’s entry in the Real McCoy contest): Three Miles Off Shore 1 oz Real McCoy 3 Year Old Silver Rum1 oz Real McCoy 5 Year Old Aged Rum 1/2 oz Campari1 oz Fresh Grapefruit Juice (strained)1/2 oz Fresh Lime Juice (strained)3/4 oz Simple Syrup (1:1)5 drops Bar 40 Salt Bitters5 drops Bar 40 Sour BittersShake with ice.  Double strain into a chilled Coupe glass.

Check Your Zipper1.5 oz Light Rum.75 oz Lemon juice.75 oz Orange liqueur Shake ingredients with ice until well chilled. Fine strain into a chilled cocktail glass and garnish with a lemon peel. Champagne Cobbler1 oz Orange Juice1 oz Pineapple juice.75 oz Maraschino liqueur4 oz Champagne Add the orange juice, pineapple juice and maraschino liqueur to a mixing glass and stir to combine. Add the Champagne and fill with ice. Stir again gently and strain into a Champagne flute. Moonlight1.5 oz Gin.75 oz orange liqueur (Cointreau).5 oz creme de violette.5 oz lime juice Shake with ice until well chilled and fine strain into a chilled cocktail glass. Fix Me Up1 oz Sazerac 6 Year Rye1.5 oz Amontillado Sherry.5 oz Lemon Juice.5 oz Orange juice.75 oz Orgeat2 dashes Angostura bitters.75 oz club soda Quickly shake all ingredients but the club soda, then strain into a snifter over a large ice cube. Add club soda. Beginner's Luck1 oz Aged Rum1 oz Blanco Tequila.75 oz Cocchi Americano.75 oz Aperol2 dashes Cocoa BittersOrange Twist Combine in a mixing glass with ice and stir until well chilled. Strain into a chilled cocktail glass. Express the oils from the orange peel and rub around the rim of the glass and discard. Negroni Sbagliato1 oz Campari1 oz sweet vermouth1 oz chilled Prosecco Add the Campari, sweet vermouth, and Prosecco to a chilled highball glass. Add ice and stir gently. Garnish with the lemon twist and serve.

Trick Or Negroni1 oz gin1 oz sweet vermouth1 oz Gran Classico or Campari1 large eggOrange peel Dry shake all ingredients and then add ice and shake vigorously. Fine strain into an empty, chilled rocks glass. Garnish with the peel. Bloody Orange Cocktail1 oz vodka.5 oz Licor432 oz Orangina.75 oz raspberry syrup*orange wedge for garnishplastic syringes (available at party stores) Fill syringe with raspberry syrup. Add vodka and Licor43 to a shaker with ice, shake until very cold (about 20 seconds). Add Orangina and stir. Pour into ice filled glasses, garnish with the orange wedge and place filled syringes in drinks. *Raspberry SyrupPuree 2 cups of fresh raspberries in a food processor. Press the puree through a fine mesh strainer to extract the pulp, then discard the seeds. Place the puree in a small saucepan with 1/4 cup of sugar. Heat over medium-low heat, stirring frequently until thick and dark (about 10 minutes) and let cool. Black Martini2 oz Black Vodka.5 oz Dry VermouthOrange peel for garnish Stir ingredients with ice until well chilled and strain into a chilled cocktail glass. Red Hook2 oz rye whiskey.5 oz Punt e Mes or other sweet vermouth.25 to .5 ounce maraschino liqueur Pour ingredients into a shaker with a generous handful of ice. Stir briskly until well chilled. Strain into a cocktail glass and serve.

On Bartender Journey Podcast # 127 we talk to a Dan & Adam who are building a Craft Cocktail Bar & Restaurant in a relatively small town in Missouri.  How will Middle-America react?Listen to the show with the player below or subscribe on iTunes or Stitcher Radio.Our Book of the Week is Jon Taffer's Raise the Bar: An Action-Based Method for Maximum Customer ReactionsCocktail of the Week: Boulevardier1 oz Rye Whiskey (I used Dad's Hat)1 oz Campari1 oz Sweet Vermouth (I used Martinez Lacuesta)Stir. Serve over large ice cube with Orange Twist.

Field Cocktail2 oz Pierre Ferrand Ambre Cognac1 oz Noilly Prat Dry Vermouth.75 oz Pineapple juice Stir with ice and strain in a chilled coupe. Garnish with a pineapple leaf. Queens Park Swizzle3 oz Demerara Rum1 oz Fresh Lime Juice.5 oz Demerara Sugar Syrup4 to 6 Mint Leaves Swizzle everything in a double old-fashioned glass partly filled with crushed ice. Add more crushed ice to fill. Swizzle again until glass frosts. Garnish with a mint sprig and your spent lime shell. Samba2.0 oz Cachaca1.0 oz cane sugar syrup3 dashes Bittered Sling Lem Marekesh Bitters (lemon bitters will work)0.5 Aperol or Campari1 lime151 proof rumCinnamon, sugar and nutmeg to garnish Fill an Old Fashioned glass with crushed ice. Muddle one whole lime cut in quarters. Add Cacacha, cane sugar syrup and bitters. Strain the mixture over the crushed ice and drizzle with a half ounce of Aperol or Campari. On top of the drink, fill a spent lime shell with 151-proof rum and dust it with cinnamon, sugar and nutmeg. Set on fire. The Journey1.5 oz The Macallan 12.5 oz Heering Cherry Liqueur.5 oz Taylor Fladgate Tawny Porto 10 Year.25 oz Grand Marnier1 Dash Fee Brothers Peach BittersOrange Zest Twist Combine liquids in a mixing glass with ice. Stir until well chilled. Strain into a chilled cocktail glass. Zest a fresh orange twist over the cocktail and drop twist into the drink.

Slow Fade1 oz mezcal1 oz blanc vermouth1 oz Campari1/8 oz elderflower liqueur1 dash Angostura bitters Stir ingredients with ice until well chilled and strain into a rocks glass with a large chunk of ice. Garnish with a grapefruit peel. Cu-ban-ita1 cup crushed ice1 oz english cucumber, peeled and diced1 oz silver tequila1 oz creme de banana liqueur.5 oz Grand Marnier.5 oz key lime juice2 teaspoons granulated sugar Blend all ingredients in a blender until smooth. Serve into a margarita glass rimmed with lime juice and granulated sugar. Garnish with a slice of cucumber drizzled with lime juice and dipped in granulated sugar The Soother1 oz Cognac1 oz Jamaican rum.5 oz orange curaçaoJuice of 1/2 lemon1 tsp. apple juice.5 tsp. simple syrup (1:1) Combine all ingredients and shake with ice to chill. Strain into a chilled glass and garnish. Watermelon Strawberry Coolermakes 2 approximately 8-ounce drinks4 cups cubed watermelon1 cup hulled strawberries1/2 peeled lime (or juice from 1/2 lime)2 teaspoons chia seeds6 mint leaves, plus more for garnishIce (optional) If using juicer: Juice the watermelon, strawberries, and lime according to juicer's instructions. Discard the pulp. If using blender or food processor: Blend the watermelon, strawberries, and lime until smooth. Strain through a sieve, pushing the juice through with a spatula. Discard the solids. Mix the chia seeds into the juice and refrigerate for about 15 minutes to let the chia seeds swell. Muddle 3 mint leaves in the bottom of each glass. Fill glasses with ice (optional). Stir the juice to break up the chia seeds, pour into glasses, and serve.

Malcolm LowryLime rindCoarse salt1oz tequila3/4oz light rum3/4oz triple sec3/4 lemon or lime juice1 scoop crushed ice Using lime rind moisten the rim of an iced cocktail glass. Dip the rim in coarse salt. Combine remaining ingredients in shaker. Mix well and pour into the prepared glass. Brass Monkey40 oz Olde English20 oz fresh orange juice Drink half the bottle of Olde English and top off the bottle with the orange juice. Lightly shake to combine and drink. Union Club Cocktail2 oz Maker’s Mark bourbon1/2 oz Maraschino liqueur1/2 oz Campari1 1/2 oz Fresh orange juice Shake ingredients with ice and fine strain into a chilled cocktail glass. Garnish with an orange wedge. https://twitter.com/samuel_hansen/status/500301762654662656 El Diablo1 1/2 oz reposado tequila1/2 oz Crème de Cassis1/2 oz fresh lime juice2–3 oz ginger beerlime wedge and fresh blackberry Combine all ingredients, except ginger beer, and shake. Strain into an ice-filled Collins glass, top with ginger beer and garnish.

Boulevardier2 oz Bourbon1 oz Campari1 oz Carpano Antica Stir in an ice filled mixing glass until well chilled. Strain into a chilled rocks glass filled with ice. Garnish with a lemon twist. Manhattan2 oz whiskey1 oz sweet vermouth2-3 dashes of bitters Add ingredients to an ice filled mixing glass and stir until well chilled. Strain into a chilled cocktail glass and garnish with either a twist or a maraschino cherry. Coffee Cocktail1 1/2 oz brandy3/4 oz port1 barspoon Curaçao1 barspoon simple syrup1 egg yolkFreshly ground nutmeg Mix all ingredients except nutmeg in shaker. Strain mixture into cocktail glass. Sprinkle nutmeg on top.

The Departed (via)1 oz Campari1 oz Rum, El Dorado 123⁄4 oz Amaro, Averna1⁄2 oz Mezcal (a very smoky Mezcal works best)1 twst Orange peel2 ds Peychaud's Bitters Stir with ice in a cocktail shaker until well chilled. Strain into a large old fashioned glass over 1 large ice cube. Squeeze the orange peel over it to release the oils. Run the peel around the edge of the glass and drop it in. Mai Tai1 1/2 oz white rum3/4 oz dark rum1/2 oz orange liqueur1/2 oz orgeat1/4 oz lime juice Shake all ingredients but the dark rum. Strain them over ice and float the dark rum in a highball glass. Garnish with a wedge of pineapple and a piece of candied ginger. Blueberry Collins (via)1-1/2 oz Blueberry Cordial*1 oz Rose's Lime2 oz GinClub Sodaslice Lime Add ice to a rocks glass. Add Rose's blueberry cordial, Rose's lime cordial and gin, then stir lightly. Top with club soda, and garnish with a slice of lime. *Bring 1 cup blueberries, 1 cup water and 1 cup sugar to a boil, then simmer for 15 minutes. Allow it to cool and fine-strain it into a container. Add 1 oz of cherry brandy or vodka. https://twitter.com/gromitsmom/status/480526554460454914 Window Box (via)1 1/2 oz pisco3 cherry tomatoesBasil1/2 oz lemon juice1/2 oz agave syrupPink peppercorns Muddle the tomatoes, two basil leaves and the booze, juice and syrup. Shake with ice and double strain into a chilled cocktail glass. Garnish with a basil leaf and half a dozen peppercorns.

"Smoke Signal"1 oz Mezcal1 oz Green Chartreuse1 oz Carpano Antica1 dash orange bitters1 pinch salt Shake ingredients with ice and fine-strain into a cocktail glass. Black Hole Cocktail2 oz Dark rum1 oz Lemon juice4 oz Iced tea1/2 oz Sugar syrup Shake rum, juice of lemon, and Sugar syrup with ice and strain into a highball glass over two ice cubes. Fill with Iced Tea, stir, and serve. Ginger Jerry1.5 oz Spiced RumAlcoholic ginger beerjuice of a half lime In an ice filled glass add the sailor jerry, ginger beer and lime juice. Stir and serve. Man About Town1 1/2 oz bourbon or rye1/2 oz Campari1/2 oz IPA syrup*1/2 oz freshly squeezed lime juice1 lime wedge, for garnish In a cocktail shaker, combine the bourbon (or rye), Campari, IPA syrup, and lime juice. Add ice, and shake vigorously for 10 to 12 seconds. Strain into a coupe or martini glass, and garnish with a lime wedge. *IPA Syrup is simple syrup where the beer plays the roll of the water. Bring 1 part IPA to a simmer, add 1 part sugar. Kill the heat and whisk until they’re combined. Cool before using. 7 Year Itch1 oz Fernet Branca1 oz Carpano Antica1 oz 12 year aged Rum (Zaya) Shake ingredients 25-30 seconds (seriously, a bunch of shaking) with ice and strain over a large ice cube in a rocks glass. Garnish with a lemon twist.