Podcasts about champagne cocktail

Cocktail or category of cocktails? That's the big debate at Cocktail College today, as we welcome Amy Racine, the beverage director for JF Restaurants, to explore the Champagne Cocktail. The IBA classes today's drink as a “contemporary classic,” listing its ingredients as chilled Champagne, Cognac, Angostura bitters, a sugar cube, and — curiously — a few drops of Grand Marnier. That interesting final component aside, it would seem to confirm this as being a cocktail instead of a category. But as we'll soon get into with Amy, riffs abound and are easily achieved by switching up the base spirit and tweaking a few other ingredients. Listen on, or read below, to learn Amy's Champagne Cocktail recipe — and don't forget to like, review, and subscribe! Amy Racine's Champagne Cocktail Recipe Ingredients 1 brown sugar cube 1 dash Angostura bitters 1 dash orange bitters 1 ½ ounces chilled VSOP Cognac 3 ounces chilled Champagne Garnish: orange and lemon peel Directions Add brown sugar cube to a chilled AP glass or flute. Soak cube with orange and Angostura bitters. Add Cognac and top with Champagne. Express and discard an orange and lemon twist.

Finally, an off season win. We're over hyping it. Ben is so happy he's celebrating with a Champagne Cocktail. Matthew is splashing about a very delicious Parasol.On the "baseball" side of things the brothers audition for future Sizzle Reels by hyping possible free agency targets. They discuss the signing of Jung Hoo Lee in depth: Where does this signing rank in the recent history of the Giants? What kind of player are the Giants getting? Is he season ticket worthy? Also, they discuss the Yamamoto sweepstakes. Are the Giants still in it with their rumored $300M bid?

It's Happy Hour! In this episode Matthew presents a cocktail by Shannon Mustipher called the Parasol. It's a stellar riff on the Daiquiri perfect for sipping while dreaming of sunny days. Meanwhile Ben is presenting the classic Champagne Cocktail. It's simple, bubbly and bracing. They also plan to make music inspired cocktails and give advice on original gift ideas. Recipes below.Parasol2 oz White Rum3/4 oz Lime Juice3/4 oz Banana Liqueur1/2 oz Pineapple JuiceGrated NutmegShake all ingredients in a cocktail shaker with ice and pour into a coupe. Garnish with grated nutmeg.Champagne Cocktail3/4 oz CognacSugar cubeAngostura Bitters4 oz ChampagneLemon twistAdd the sugar cube to bottom of a champagne flute. Saturate the sugar cube with bitters. Add Cognac and top with champagne. Add lemon twist for garnish.

Today's recipe is A DIY Champagne Cocktail Bar Featuring a French Martini.Here are the links to some of the items I talked about in this episode: #adROTD Weekend - Emily Paster interviewFrench MartiniKir RoyalFrench 75Classic Champagne CocktailHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo 

The guys get all New Years-y with the original bubbly blaster, first appearing in Jerry Thomas' 1862 book How To Mix Cocktails, or the Bon Vivant's Companion.CHAMPAGNE COCKTAIL RECIPE3oz/90ml Chilled Champagne.33oz/10ml Cognac2 dashes Angostura BittersFew drops Grand Marnier1 Sugar CubePlace the sugar cube with 2 dashes of bitters in a large Champagne glass, add the cognac. Pour gently chilled Champagne. Garnish with orange zest and maraschino cherry.Recipe via the International Bartenders Association (https://www.iba-world.com/) Hosted on Acast. See acast.com/privacy for more information.

On this episode of Its Probably You podcast our hosts give their final thoughts on motivation. They share their thoughts on the season, lessons learned from guest interviews and the future of the show. To celebrate the 100th episode they drink prosessco cocktails. LDP makes the "Champagne Cocktail", an "Aperol Spritz" and a "French 75". Special thanks to all of the guests this season and Leaves Book and Tea shop for being our recording location. --- Send in a voice message: https://anchor.fm/its-probably-you/message

To celebrate New Year's Eve this year, my friends and I are splitting up. Don't worry; it is not a radical concept but rather a reason to gather and be able to do it all. What we are splitting is the entertaining! I am doing a cocktail party at home during the early part of the evening; then, the celebrations continue at their house for dinner and beyond or until after midnight. Brilliant, I say! My part of the evening is just what it is meant to be. An introduction to the main event, a party to start the party, and a way to gather and rev up engines for the long race that are New Year's Eve celebrations. I love the idea of welcoming guests with a “house drink,” and for this evening, I am making my version of French 75, a Champagne-based cocktail that is lethal and delicious. The original one is made with gin, but I prefer this cocktail made with vodka, so, fresh lime juice, champagne, and soda water are stirred together. I make it in pitchers and keep it chilled in the fridge. I then serve it in fancy cocktail glasses… its golden color is true glamour. For a lovely cocktail party, serve some hot and some cold hors d'oeuvres. And calculate two of each per person. Some will have three or four, others one. Arrange each one on its separate tray or platter, and either pass them around or leave them on sideboards for people to help themselves. Just keep an eye on the trays and replenish them as needed. At home, I don't think it is necessary to have a full bar like at a restaurant. You know what your friends like to drink, so have plenty of that. Do remember to have extra ice and lots of cocktail napkins. When planning hors d'oeuvres, variation is key. Have some with and without bread, some as easy as toasted nuts with spices, and others a bit more elaborate. These tidbits are meant to whet the appetite and add a layer of festivity before the main event. For this night, easiness with a bit of pizzaz is all I need by making some small bites that please everyone. I know we are going to have a delicious dinner later on. I do, however, like to glam them up; after all, it is once a year! I am preparing smoked salmon on cucumber rounds, making homemade potato crisps served with a garlic aioli dip, and baking parmesan crisps served with sour cream and a dollop of salmon or trout caviar (my new favorite thing). Other ideas are paté of foie gras on toast points, shrimp dipped in spicy cocktail sauce, and baby tomatoes dipped in salt. Think of a mixture of color, texture, and flavors. For the warm selection, I love mushrooms stuffed with truffles, pigs in a blanket (I know, I know, but they are always devoured and a true crowd-pleaser), and cheese puffs, a really old-fashioned hors d'oeuvre that I learned in Palm Beach. The order in which to serve them is the same as a dinner: start with the vegetable ones, then the cheesy ones, continue with all the fish or shellfish and end with the meats. I have moved some furniture around - basically just pushed armchairs toward the perimeter of the room - to allow for friends to stand and move around more freely. Flowers and foliage adorn the side tables, and jazzy music is playing softly in the background. Ok, not so softly; I want to get this party going! Champagne Cocktail a la French 75 Serves 6 1 cup vodka8 tablespoons fresh lime juice1 cup sparkling water1 750ml bottle of Champagne, Cava or Prosecco In a pitcher half-filled with ice, stir in the vodka, lime juice, soda water, and Champagne. Strain and serve very cold in Champagne coups or martini glasses. Parmesan Crisps with Salmon Caviar Makes 20 approx Totally addictive to both eat and make, these crisps are also great to use as a garnish for soups and instead of croutons for salads. They are quite salty -baking the cheese brings out its most pungent flavor and so, a little sour cream balances out the flavors. 2 cups grated Parmesan cheese1 cup sour cream4 oz salmon or trout caviar Preheat the oven to 350 degrees. On a cookie sheet lined with parchment paper, make 1 teaspoon mound with the parmesan cheese, separated about 3 inches. Bake in the oven for 10 minutes until the cheese is totally melted and lightly golden. Repeat with the rest of the cheese. Remove from the parchment paper and let them cool. Arrange the parmesan crisps on a serving platter, add a small dollop of sour cream, and top with a 1/2 teaspoon of salmon or trout caviar. Serve immediately. Palm Beach Cheese Puffs These cheese puffs are served in every single elegant house in Palm Beach. Arranged on highly polished silver trays, these are a perfect pre-dinner bite. If you like spice, add a few sprinkles of red cayenne pepper or your favorite seasoning. * 1 cup mayonnaise * 1 cup parmesan cheese, grated* 1⁄2 cup yellow onion, very finely chopped * Salt & pepper to taste * 10 white bread slicesPreheat oven to 350 degrees.In a bowl, mix together the mayonnaise, parmesan cheese, and onion. Season with salt and pepper. Cut the bread into rounds using a 1-inch cutter and arrange them on a baking sheet in one layer. Place a heaping teaspoon of the mayonnaise-cheese spread on top of the bread to cover well, making the shape of a small hill. Bake for about 6 to 8 minutes or until the tops turn golden.To serve, transfer to a decorative plate and serve hot.Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Thank you for subscribing. Leave a comment or share this episode.

To celebrate New Year's Eve this year, my friends and I are splitting up. Don't worry; it is not a radical concept but rather a reason to gather and be able to do it all. What we are splitting is the entertaining! I am doing a cocktail party at home during the early part of the evening; then, the celebrations continue at their house for dinner and beyond or until after midnight. Brilliant, I say! My part of the evening is just what it is meant to be. An introduction to the main event, a party to start the party, and a way to gather and rev up engines for the long race that are New Year's Eve celebrations. I love the idea of welcoming guests with a “house drink,” and for this evening, I am making my version of French 75, a Champagne-based cocktail that is lethal and delicious. The original one is made with gin, but I prefer this cocktail made with vodka, so, fresh lime juice, champagne, and soda water are stirred together. I make it in pitchers and keep it chilled in the fridge. I then serve it in fancy cocktail glasses… its golden color is true glamour. For a lovely cocktail party, serve some hot and some cold hors d'oeuvres. And calculate two of each per person. Some will have three or four, others one. Arrange each one on its separate tray or platter, and either pass them around or leave them on sideboards for people to help themselves. Just keep an eye on the trays and replenish them as needed. At home, I don't think it is necessary to have a full bar like at a restaurant. You know what your friends like to drink, so have plenty of that. Do remember to have extra ice and lots of cocktail napkins. When planning hors d'oeuvres, variation is key. Have some with and without bread, some as easy as toasted nuts with spices, and others a bit more elaborate. These tidbits are meant to whet the appetite and add a layer of festivity before the main event. For this night, easiness with a bit of pizzaz is all I need by making some small bites that please everyone. I know we are going to have a delicious dinner later on. I do, however, like to glam them up; after all, it is once a year! I am preparing smoked salmon on cucumber rounds, making homemade potato crisps served with a garlic aioli dip, and baking parmesan crisps served with sour cream and a dollop of salmon or trout caviar (my new favorite thing). Other ideas are paté of foie gras on toast points, shrimp dipped in spicy cocktail sauce, and baby tomatoes dipped in salt. Think of a mixture of color, texture, and flavors. For the warm selection, I love mushrooms stuffed with truffles, pigs in a blanket (I know, I know, but they are always devoured and a true crowd-pleaser), and cheese puffs, a really old-fashioned hors d'oeuvre that I learned in Palm Beach. The order in which to serve them is the same as a dinner: start with the vegetable ones, then the cheesy ones, continue with all the fish or shellfish and end with the meats. I have moved some furniture around - basically just pushed armchairs toward the perimeter of the room - to allow for friends to stand and move around more freely. Flowers and foliage adorn the side tables, and jazzy music is playing softly in the background. Ok, not so softly; I want to get this party going! Champagne Cocktail a la French 75 Serves 6 1 cup vodka8 tablespoons fresh lime juice1 cup sparkling water1 750ml bottle of Champagne, Cava or Prosecco In a pitcher half-filled with ice, stir in the vodka, lime juice, soda water, and Champagne. Strain and serve very cold in Champagne coups or martini glasses. Parmesan Crisps with Salmon Caviar Makes 20 approx Totally addictive to both eat and make, these crisps are also great to use as a garnish for soups and instead of croutons for salads. They are quite salty -baking the cheese brings out its most pungent flavor and so, a little sour cream balances out the flavors. 2 cups grated Parmesan cheese1 cup sour cream4 oz salmon or trout caviar Preheat the oven to 350 degrees. On a cookie sheet lined with parchment paper, make 1 teaspoon mound with the parmesan cheese, separated about 3 inches. Bake in the oven for 10 minutes until the cheese is totally melted and lightly golden. Repeat with the rest of the cheese. Remove from the parchment paper and let them cool. Arrange the parmesan crisps on a serving platter, add a small dollop of sour cream, and top with a 1/2 teaspoon of salmon or trout caviar. Serve immediately. Palm Beach Cheese Puffs These cheese puffs are served in every single elegant house in Palm Beach. Arranged on highly polished silver trays, these are a perfect pre-dinner bite. If you like spice, add a few sprinkles of red cayenne pepper or your favorite seasoning. * 1 cup mayonnaise * 1 cup parmesan cheese, grated* 1⁄2 cup yellow onion, very finely chopped * Salt & pepper to taste * 10 white bread slicesPreheat oven to 350 degrees.In a bowl, mix together the mayonnaise, parmesan cheese, and onion. Season with salt and pepper. Cut the bread into rounds using a 1-inch cutter and arrange them on a baking sheet in one layer. Place a heaping teaspoon of the mayonnaise-cheese spread on top of the bread to cover well, making the shape of a small hill. Bake for about 6 to 8 minutes or until the tops turn golden.To serve, transfer to a decorative plate and serve hot.Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Thank you for subscribing. Leave a comment or share this episode.

To celebrate New Year's Eve this year, my friends and I are splitting up. Don't worry; it is not a radical concept but rather a reason to gather and be able to do it all. What we are splitting is the entertaining! I am doing a cocktail party at home during the early part of the evening; then, the celebrations continue at their house for dinner and beyond or until after midnight. Brilliant, I say! My part of the evening is just what it is meant to be. An introduction to the main event, a party to start the party, and a way to gather and rev up engines for the long race that are New Year's Eve celebrations. I love the idea of welcoming guests with a “house drink,” and for this evening, I am making my version of French 75, a Champagne-based cocktail that is lethal and delicious. The original one is made with gin, but I prefer this cocktail made with vodka, so, fresh lime juice, champagne, and soda water are stirred together. I make it in pitchers and keep it chilled in the fridge. I then serve it in fancy cocktail glasses… its golden color is true glamour. For a lovely cocktail party, serve some hot and some cold hors d'oeuvres. And calculate two of each per person. Some will have three or four, others one. Arrange each one on its separate tray or platter, and either pass them around or leave them on sideboards for people to help themselves. Just keep an eye on the trays and replenish them as needed. At home, I don't think it is necessary to have a full bar like at a restaurant. You know what your friends like to drink, so have plenty of that. Do remember to have extra ice and lots of cocktail napkins. When planning hors d'oeuvres, variation is key. Have some with and without bread, some as easy as toasted nuts with spices, and others a bit more elaborate. These tidbits are meant to whet the appetite and add a layer of festivity before the main event. For this night, easiness with a bit of pizzaz is all I need by making some small bites that please everyone. I know we are going to have a delicious dinner later on. I do, however, like to glam them up; after all, it is once a year! I am preparing smoked salmon on cucumber rounds, making homemade potato crisps served with a garlic aioli dip, and baking parmesan crisps served with sour cream and a dollop of salmon or trout caviar (my new favorite thing). Other ideas are paté of foie gras on toast points, shrimp dipped in spicy cocktail sauce, and baby tomatoes dipped in salt. Think of a mixture of color, texture, and flavors. For the warm selection, I love mushrooms stuffed with truffles, pigs in a blanket (I know, I know, but they are always devoured and a true crowd-pleaser), and cheese puffs, a really old-fashioned hors d'oeuvre that I learned in Palm Beach. The order in which to serve them is the same as a dinner: start with the vegetable ones, then the cheesy ones, continue with all the fish or shellfish and end with the meats. I have moved some furniture around - basically just pushed armchairs toward the perimeter of the room - to allow for friends to stand and move around more freely. Flowers and foliage adorn the side tables, and jazzy music is playing softly in the background. Ok, not so softly; I want to get this party going! Champagne Cocktail a la French 75 Serves 6 1 cup vodka8 tablespoons fresh lime juice1 cup sparkling water1 750ml bottle of Champagne, Cava or Prosecco In a pitcher half-filled with ice, stir in the vodka, lime juice, soda water, and Champagne. Strain and serve very cold in Champagne coups or martini glasses. Parmesan Crisps with Salmon Caviar Makes 20 approx Totally addictive to both eat and make, these crisps are also great to use as a garnish for soups and instead of croutons for salads. They are quite salty -baking the cheese brings out its most pungent flavor and so, a little sour cream balances out the flavors. 2 cups grated Parmesan cheese1 cup sour cream4 oz salmon or trout caviar Preheat the oven to 350 degrees. On a cookie sheet lined with parchment paper, make 1 teaspoon mound with the parmesan cheese, separated about 3 inches. Bake in the oven for 10 minutes until the cheese is totally melted and lightly golden. Repeat with the rest of the cheese. Remove from the parchment paper and let them cool. Arrange the parmesan crisps on a serving platter, add a small dollop of sour cream, and top with a 1/2 teaspoon of salmon or trout caviar. Serve immediately. Palm Beach Cheese Puffs These cheese puffs are served in every single elegant house in Palm Beach. Arranged on highly polished silver trays, these are a perfect pre-dinner bite. If you like spice, add a few sprinkles of red cayenne pepper or your favorite seasoning. * 1 cup mayonnaise * 1 cup parmesan cheese, grated* 1⁄2 cup yellow onion, very finely chopped * Salt & pepper to taste * 10 white bread slicesPreheat oven to 350 degrees.In a bowl, mix together the mayonnaise, parmesan cheese, and onion. Season with salt and pepper. Cut the bread into rounds using a 1-inch cutter and arrange them on a baking sheet in one layer. Place a heaping teaspoon of the mayonnaise-cheese spread on top of the bread to cover well, making the shape of a small hill. Bake for about 6 to 8 minutes or until the tops turn golden.To serve, transfer to a decorative plate and serve hot.Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Thank you for subscribing. Leave a comment or share this episode.

This week Dave and Jess watch The People We Hate at the Wedding (2022) on Amazon Prime, which they pair with a Champagne Cocktail.  So far they have enjoyed either the movie or the cocktail each week - will this be the pairing that snaps this streak? If you've ever wanted to hear Jess go off on a movie, then you're in for a treat with this week's episode!  Hear for yourself what she thought, and let her know if .gif is pronounced with a hard "g" or not.  The Champagne Cocktail recipe from this week's episode was taken from Liquor.com - https://www.liquor.com/recipes/champagne-cocktail/Thanks for listening! We hope you enjoyed the episode. Please take time to rate the show wherever you listen to your podcasts and follow us on Instagram at DateNightInPodcast. We welcome feedback, suggestions, and cocktail recipes at DateNightInPodcast@gmail.com. Our intro song is from Royalty Free Music from Tunetank.comTrack: Summer Vibes by RedNotehttps://tunetank.com/track/865-summer-vibes/

In this episode, Lady Petra and Saffermaster discuss their 3 year exploration of peak sexual arousal over a Champagne Cocktail.  Find out more about our sponsor Weminder at weminder.app Support the show (https://www.patreon.com/LadyPetrasPlayground?fan_landing=true)

This episode Paige and Donna talk about "A Royal Queens Christmas" airing on Hallmark.Best when paired with a Royal Champagne Cocktail by Tracey on thekitchenismyplayground.comThis movie next airs on the Hallmark Channel on December 21st at 12pm.Like what you hear? New episodes posted every Wednesday and Saturday during the holiday season. Be sure to rate and subscribe on your favorite podcast platform:Apple Podcasts Google PodcastsStitcherSpotifyVisit us online at:DrinktheHalls.comand on Social Media via:Facebook- Drink the HallsInstagram- @DrinktheHallsPod

This episode reminds us of a Champagne cocktail made with sugar, bitters, Champagne, brandy and a maraschino cherry as a garnish. Cheers.  See omnystudio.com/listener for privacy information.

French Bubbly that sells for $5.99 should not be a thing.But it is.And it tastes great and is well-made.You want to work on your Champagne Cocktail skills; this is the Bubbly to choose.Plus, it drinks wonderfully on a Tuesday or any other day. Mother's Day Mimosa's, this is your Bubbly.check out www.cheapwinefinder.com for all the details

Ambient Meditations Season 2 - Vol 38 - STUFF For the 38th episode of AM, we are joined by Belgian quintet STUFF to celebrate their upcoming album T(h)reats coming out on May 7th on Sbdan Ultra. The mix is a nice blend of bliss and quirky beats with tracks from the band themselves and some legends like Four Tet and DNTEL. This is the perfect mix to remind you that Spring is around the corner and hopefully, a summer that is less lockdown and more get down, even just a dabble of normalcy, would be good. If you are into Forest Bathing, this also an excellent mix for that kind of thing. So make something sparkly and effervescent to drink, maybe a Champagne Cocktail. Enjoy. Ambient Meditations Mix by STUFF Satochi & Makoto - CloserTakashi Kokubo - イオンの森 (Oasis of the Wind) Iglooghost - Eœ (Disk•Initiate)Hullabalo0 x Detox Unit - Whatchu Need (Iyakuh & Pathwey Remix)Four Tet - Parallel 1Visible Cloaks - WheelSolange - Jerrod (Lil Data TidalCycles live coding edit) (youtube rip)Amon Tobin - On a Hilltop Sat the MoonSTUFF. - unreleased ambient jamThe Tin Box - FoxDot melodic ambient improvisations (youtube rip)Alice Coltrane - Er RaSequentia - Hildegard von Bingen - O vis aeternitatis (Responsorium)Jon Hassell - Ravinia _ VancouverDries Laheye - live at ORBIT (Facebook rip)Adriaan de Roover - ArthropodaVashti Bunyan - Window over the BayDNTEL - The Seas Trees See LOVING - Growing Flowers By CandlelightFace To Face - Carl Gustav Jung 1959 interview (excerpt) / Jyoti - Bemoanable Lady Geemix (intro)STUFF. - OB499 (unreleased)Brian Eno - Reflection 1

The ‘ My Funny Valentine ‘ episode of ‘Drinks with Dee Dee’ ! The featured drink is a Champagne Cocktail from cookbook ‘ Pinot , Pasta & Parties’ called Marietta’s Song. Dee Dee Sorvino & film legend Paul Sorvino host the crazy fun Valentines party with great guests! Amanda Beam,Jeff Caperton, SueAnn Falkenberg, Vanessa, Goode,Karen Taylor- Burkholder & Mark St. Pierre.The film ‘ As Long as We Both Shall Live ‘ along with other love themed movie favorites like ‘ Casablanca’ & ‘ Gone With The Wind’ The show ‘ The Bachelor’ are featured & there is even a potential ‘ Love Connection ‘ Singing , dancing , swimming , & drinking run amok thanks to Cupid arrows and spirits Chandon, Korbel,Wild Turkey,Dancers & More ! The bar is open on ‘ Drinks with Dee Dee‘ today Join the fun !

Chambord: https://www.chambordchannel.com/Fernet Branca: https://www.fernetbranca.com/enCarpano Antica Sweet Vermouth: http://www.carpano.com/en/prodotto/antica-formula-2/ 

'Tis the season for Movies

There's no question climate change is affecting so much of our world's agriculture. The wine industry has been on the front lines of this for decades. Fighting climate change and adapting to our warming planet has been a priority for the growers and producers in Champagne, France for the last 20 years. Their high level of quality and distinct style depends on them staying ahead of the curve. The Comité Interprofessionnel du Vin de Champagne (CIVC) - the organization that represents Champagne production - has been leading the way in sustainability efforts for much of the world. Thibaut Le Mailloux, the CIVC's Communications Director, sat down with my from his home in France, to discuss life during quarantine, how wine growers are adapting to climate change, and the aggressive sustainability plans in place for the Champagne region.   This week's featured cocktail is the classic Champagne Cocktail:    Champagne Cocktail Brut Champagne 3-4 dashes Aromatic Bitters Garnish: Lemon Twist    Place the sugar cube in a chilled champagne coupe. Dash the cube with bitters and top with bubbly. Garnish with a lemon twist.   Official Champagne Links: Website Instagram Sustainability in Champagne Become a Champagne Expert Champagne's 360-degree Virtual Tour   Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music

The guys tackle the champagne cocktail prior to the most overrated, widely celebrated non holiday, New Year's Eve, with Cinco's bar manager and bartender at the Manchester, Lauren. We talk the history of this under-valued sibling of the Old Fashioned, exploring its history while determining resolutions for the new year ahead. All that and more on this week's episode of Equal Parts: A Bartending Podcast About Cocktails.

In this week's episode of The Freenoter, we examine one of the most important aspects of freenoting: the audience, and how much you should tailor your talk to each event. We also spotlight a speaker who always customizes for her audience, and we ring in the holidays with the most festive of beverages, the Champagne Cocktail. Note: The Freenoter is taking a holiday break! Look for our next episode on January 7th. Show Notes: A Flock of Seagulls - "I Ran" https://www.youtube.com/watch?v=iIpfWORQWhU West Side Story: GANG FIGHT! https://www.youtube.com/watch?v=20myPs_-E1I AndyBoy produce: https://www.andyboy.com/ Sally Hogshead: https://www.sallyhogshead.com/ Sally's How to Fascinate assessment: https://www.howtofascinate.com/ Tamsen's assessment: https://tamsenwebster.com/how-big-is-your-big-idea/ The Gogos, "Vacation" https://www.youtube.com/watch?v=0fQESUBMwGg The Champagne Cocktail: Place a brown/demerara sugar cube in a champagne flute. Soak cube in Angostura bitters. Fill flute with champagne/prosecco. Garnish with a citrus twist. For an extra kick, add an ounce of cognac. Speak with affected Upper East Side accent. Flare pinky out while holding glass. Look down on those consuming "punch" around you. Pretend you read Noam Chomsky. Leave party early.See omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

Follow us on all the things @deaddrunkcrime. Email us case suggestions to deaddrunkpod@gmail.com. For our sources and other information on the case, visit our website: https://deadrunkcrime.home.blog/. WE ALSO HAVE MERCH! You can buy our logo on stuff here: https://shop.spreadshirt.com/dead-drunk-a-true-crime-podcastThis week, all you need for the cocktail is champagne and a Cocktail Box Co. "Champagne Cocktail" kit!! Please drink legally and responsibly!!

TRACKLIST 0:30 A Tribe Called Quest - Bonita Applebum 5:00 Talk Talk - Life's What You Make It (Extended Mix) [Remastered Version] 15:00 Guesch Patti - Etienne 17:30 Skee-Lo - I Wish 23:30 Soul II Soul - Jazzie's Groove 40:30 Princess - Say I'm Your Number One - Original Extended 45:30 James Brown - I'm Real 54:00 Gwen Guthrie - Ain't Nothin' Goin' On But The Rent 55:00 Salt-N-Pepa - Let's Talk About Sex 59:30 Driza Bone - Real Love 1:03:30 B. B. & Q. Band - Dreamer (Shep Pettibone Extended Mix) 1:07:30 El DeBarge - Real Love (House Mix Radio Edit) 1:12:00 First Circle - Working up a Sweat (Special Sweaty Mix) 1:17:00 Gayle Adams - Love Fever 1:18:30 Kate Bush - Running Up That Hill (A Deal With God) 1:20:30 Kate Bush - Running Up That Hill 1:28:00 Bobby Brown - Humpin' Around 1:31:30 Eric B. & Rakim - Let The Rhythm Hit 'Em 1:35:00 Junior - Mama Used To Say 1:39:30 Kool & the Gang - Stone Love (Club Remix) - remix 1:48:30 Rob Base - Joy and Pain 1:51:30 Rob Base - It Takes Two 1:54:00 Snap! - Cult Of Snap! 2:00:00 Shakatak - ???????????????????????? Dance, 80s, funkpop Type: DJ-Set94.5 bpm Key: Gbm New York, États-Unis d'Amérique

TRACKLIST 0:30 A Tribe Called Quest - Bonita Applebum 5:00 Talk Talk - Life's What You Make It (Extended Mix) [Remastered Version] 15:00 Guesch Patti - Etienne 17:30 Skee-Lo - I Wish 23:30 Soul II Soul - Jazzie's Groove 40:30 Princess - Say I'm Your Number One - Original Extended 45:30 James Brown - I'm Real 54:00 Gwen Guthrie - Ain't Nothin' Goin' On But The Rent 55:00 Salt-N-Pepa - Let's Talk About Sex 59:30 Driza Bone - Real Love 1:03:30 B. B. & Q. Band - Dreamer (Shep Pettibone Extended Mix) 1:07:30 El DeBarge - Real Love (House Mix Radio Edit) 1:12:00 First Circle - Working up a Sweat (Special Sweaty Mix) 1:17:00 Gayle Adams - Love Fever 1:18:30 Kate Bush - Running Up That Hill (A Deal With God) 1:20:30 Kate Bush - Running Up That Hill 1:28:00 Bobby Brown - Humpin' Around 1:31:30 Eric B. & Rakim - Let The Rhythm Hit 'Em 1:35:00 Junior - Mama Used To Say 1:39:30 Kool & the Gang - Stone Love (Club Remix) - remix 1:48:30 Rob Base - Joy and Pain 1:51:30 Rob Base - It Takes Two 1:54:00 Snap! - Cult Of Snap! 2:00:00 Shakatak - ???????????????????????? Dance, 80s, funkpop Type: DJ-Set94.5 bpm Key: Gbm New York, États-Unis d'Amérique

Eat & Drink with Ali Hassan & Marco TimpanoComedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.This weeks episode: Champagne Cocktail & Spaghetti SquashSocial Media:Twitter: @podcasteatdrinkInsta: @podcasteatdrinkemail: podcasteatdrink@gmail.comCHAMPAGNE COCKTAIL If you love champagne or sparkling wine, you might love this, if you don't love champagne it's probably not gonna be your thing.1 sugar cubeAngostura bitters (or whatever Bitters you have) throw a couple of dashes of the bitters on your sugar cube.Champagne add as much as you like in the glass you haveLemon or Orange twist for garnishSome recipes call for some Cognac in this drink, but isn't in the classic recipe.Raise a glass and enjoy my friends!SPAGHETTI SQUASHHAPPY NEW YEAR!! YOU CAN DO EVERYTHING YOU WANT THIS YEAR!! Well, maybe you can. I don't know you. But I know this - you can keep your costs down and your health up by eating more squash. its a great hands-off meal that can be a main or a side.Spaghetti SquashSalt, Pepper1 tsp Butter or Ghee (Check out our Episode #8 for more on this!)Fresh cilantro or basil, choppedLemon juiceOptional: chilli oilOptional: seasonedCut the squash in half, lengthwise. Season with salt and pepper and bake at 375 degrees for 50 - 60 minutes.Scrape out the strands of the squash with a fork and set aside. Discard the outer skins.Heat ghee in a saucepan, add 1 cup of squash. Add cooked beef, chilli oil, fresh herbs and a 1/2 tsp of lime juice and serve warm!If you liked this episode: Rate, Review & Subscribe and tell your friends.If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do! See acast.com/privacy for privacy and opt-out information.

We are back from vacation! Razzmatazz Champagne Cocktail: 1 oz Razzmatazz, 4-5 oz Champagne, and garnish with Raspberry and Black Berries! Serve in a frosted glass for aesthetic.

We talk about Casablanca because Dillon promised me champagne.

What should you drink to ring in 2018? We’re sharing our top sparkling wine picks and three simple recipes featuring sparkling wine (Hello, Prosecco Margarita!). Plus, 3-ingredient cocktails—recipes for classics and some twists anyone can make. Our guest is author and New York Times columnist Robert Simonson. Robert shares the stories behind the classic Moscow Mule and Champagne Cocktail, plus his own cocktail creation with ties to Connecticut.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Join Meghan Maydel as she sips on white wine and chats with guest Ashlyn Carter who’s enjoying a Champagne Cocktail from her home in Atlanta. First things first. Meghan would love you for forever if you would leave a review (which you can totally do now from your apple podcast app)! It’s how other badasses like yourself find […] The post BB 016: Champagne Cocktail with Ashlyn Carter appeared first on Meghan Maydel.

We end 2014 with silly noises. Time off = the plague and schedule glitches. Happy Birthday Jesus, you can celebrate that any time. We taste Galliano and talk about Harvey Wallbangers. How to have your own parade. “Turn that towards Larry.” Bitters on a keychain? We make a Champagne Cocktail and Lisa’s “New Years Drink” (pictured here). […]

This week we dive into Champagne Cocktail to serve at your next holiday party!  Eddie and Neil also get into a drunken conversation about the awesome Asian restaurants to eat in around town.

In this episode we dive into the history of champagne. We've had champagne in cocktails before, though not often, but this is the first drink that features champagne specifically by name. What better cocktail to discuss the background of the bubbly. Champagne comes from the Champagne region in France. The wine is fermented and bottled but then the weather turns cold and prematurely stops the fermentation. Once the weather warms up again, the fermentation kicks in again in the bottle. It's this on again off again fermentation activity that that traps carbon dioxide in the bottle or cask and otherwise makes the beverage fizzy. Initially this was a problem as the bottles and casks would explode under pressure of the accumulating gas. In 1668 Dom Perignon became the master vintner of his order and made it his mission to produce the best quality wine, including stopping the fizzy contamination that kept occurring in their bottles. But once the taste of this happy accident became popular in the French court in the early 18th century, vintners started to actively produce it and so they had to find ways to safely store it. From this necessity came bottle innovations like thicker glass, stronger shapes and the cork and eventually because of these changes champagne was even able to travel the world and make its way into American markets. Another aspect of the champagne story is wealth and privilege. In the podcast we discuss this factor often as it defined much of history a hundred years ago as it does today. But in this case, the cocktail itself was defined by the wealth of the paying customer. The champagne cocktail is old and can be found in the very first bartenders' manual by Jerry Thomas, but even before then drinks were being mixed with champagne...specifically punches. The very earliest versions of the champagne cocktail were mixed as a single drink with wine, not champagne. Why were punches mixed with champagne and the champagne cocktail mixed with wine? The difference was that an entire bottle would be poured into a punch bowl whereas a cocktail would be used for only one glass. The cost of champagne at the time was significant. Bartenders couldn't afford to let a half consumed bottle of champagne go flat, so unless the entire bottle was to be purchased, we presumed that they would refuse to pop a new bottle of champagne for one drink. Back in the 1870s, for the champagne cocktail, wine would suffice. Of course, as travel became faster and champagne became more available, those costs dissolved. For us, several stale open bottles of champagne casually left here and there are to be expected the following morning after any good New Year's Eve bash. The champagne cocktail is: A sugar cube 4 dashes of Angostura bitters champagne Michael at the Brixton in Chicago prepared us four different champagne cocktails featuring different bitters and different sparkling wines. Something we learned through experiencing this cocktail is that much of its presence is the preparation. The bitters drizzled sugar cube, the fizzing action of the champagne on the sugar, the taste and color change in the glass as the sugar slowly dissolves...this drink is telling a story. Aside from this though...it lacked the complexity I was hoping the bitters would have provided. It was mostly just champagne. Something to note, however, for those who do wish to try this...if you like sweet drinks, give this one time and let the sugar dissolve...if you're not a fan of sweet drinks, hit this one early before too much of the sugar is gone.

Chef David Lawrence demonstrates how to make his favorite brunch libation, a Raspberry Herb Champagne Cocktail. This is a great brunch alternative to the mimosa.

This week was the quiz show so we don't have traditional show notes. We get asked about the usual range of subjects covered in the show. Everything from climate change, personal history, lightsaber battles and  dinosaur acoustics.  And of course zombies. Thanks to everyone who contributed to make this one of the most fun shows to record in a long time. If you didn't get your question answered feel free to yell at us by e-mailing paleopals@sciencesortof.com or going to http://www.sciencesortof.com/ and leaving a comment. See ya sooner than usual next week with the big 39. Since there was only one song that wasn't the theme song here are some of the cocktails we were drinking this week. Jamie's Champagne Cocktail… sort of: Champagne Chambord Two Raspberries Charlie's Quiz Cocktail: 1 shot espresso 3 ice cubes 1 shot Disaronno Amaretto Music: Question (Outro) – Sweatshop Union  

Champagne's classy, but it's boring. Rob "Riki Tiki" Roy brings you an interesting alternative to the French classic.Original Air Date: 03/06/2008

Anthony shows you the correct way to open a bottle of bubbly for your New Year's Eve celebration!