Podcasts about Chartreuse

Paris, 1966. Le rideau tombe sur la scène de l'Olympia, où Jacques Brel vient de livrer une fois de plus, un récital bouleversant. Le public, encore sous le choc, applaudit à tout rompre. Brel, épuisé mais exalté, quitte les coulisses sans un mot, son regard déjà tourné vers la nuit qui s'ouvre. Il retrouve ses amis dans un bistrot discret de Montmartre, un lieu qu'il affectionne pour son ambiance chaleureuse et son absence de prétention. Autour d'une table de bois usée, les verres se remplissent et la conversation s'anime. Brel, toujours en quête d'authenticité, écoute autant qu'il ne parle, car il ne peut s'empêcher d'observer les visages et de capturer les émotions. On ferme ! Oh non ! Brel insiste pour avoir le petit dernier en forçant un accent brusseleir mais ça ne marche pas, alors rentré dans son immeuble, il va réveiller Georges Brassens, son nouveau voisin de palier. Les deux artistes et amis de longue date échangent des histoires, des nouvelles et des rires. La nuit avance, la bouteille se vide, mais l'énergie ne faiblit pas.Cette fois, il n'est plus d'heure, Brel suggère de continuer la soirée chez lui, où quelques bouteilles de Chartreuse les attendent. Brassens refuse mais Brel insiste. Chez Brel, la musique reprend, les discussions s'intensifient, Jacques en est à la philosophie, aux grands sermons, il s'emporte, refait le monde, il est vrai qu'il n'a pas besoin d'aller jusqu'au bout de la nuit pour livrer sa version définitive du sens de la vie. Ce n'est pas que l'homme soit méchant, en définitive, mais il est toujours perdant à vivre avec les autres, non ce qu'il faut c'est être libre … Mais à l'aube, il est seul, Brassens, épuisé, s'est endormi sur le canapé. Brel le raccompagne à son appartement, non sans difficulté, et alors qu'il le couche, Brassens ouvre un œil et murmure : Je prendrais bien un petit dernier !  Le lendemain soir, Jacques se rend dans son restaurant favori. Il est rentré à Bruxelles dans la journée. Assis à sa table favorite, il déguste des croquettes de crevettes, son plat préféré, tout en prenant des notes dans un carnet. Il note des idées, … Une nouvelle chanson ? Il ne sait pas encore. Il observe les clients, le personnel, en écoutant les conversations autour de lui. C'est dans ces moments de solitude et de réflexion que naissent ses plus belles histoires. Ainsi vous avez assisté à une soirée classique avec Jacques Brel : entre passion, amitié, musique et recherche incessante de vérité. Un homme loin d'être parfait mais qu'il ne revendique pas, non, il est profondément humain, toujours en mouvement, toujours en recherche, laissant derrière lui des femmes tristes mais des souvenirs impérissables.

5 boucles de 60km, 25 000 mètres de dénivelé positif et 16 heures pour la terminer... Bienvenue dans l'enfer de la Chartreuse Terminorum, la Barkley à la française ! A l'occasion de la 7e édition qui se tiendra à partir du vendredi 20 juin, RMC Running vous emmène à la découverte de cette course extrême, finie par seulement 6 coureurs. Benoit Boutron et Yohan Durand reçoivent l'un des organisateurs Nicolas, Simon Lancelevé qui a participé à la course et écrit le livre "La Quête" sur la Chartreuse Terminorum, Mickael Berthon l'un des finishers, et Franck un novice de l'épreuve 2025 ! Épisode passionnant sur une course complètement folle.

durée : 00:22:18 - C'est bon ça, c'est fait en Isère ? - À Saint-Pierre-de-Chartreuse, Christine Jeantet réinvente la fameuse liqueur verte dans des sorbets artisanaux, inspirés des cocktails ou du terroir local. Glaces, granités et desserts glacés subliment la Chartreuse à chaque cuillerée.

Luxe, impact, matières premières, environnement, crypto ... Chaque jour, une nouvelle thématique d'investissement !

NYC rock legend Keith Zarriello (The Shivers) joins the show today! Thomas talks about notable "lullaby" pop/rock songs. Keith curates a wonderful collection of contemporary indie artists who deserve more love, including Rod Smoth, Chartreuse, Morgan Weidinger, and Tape Loop Orchestra.   https://theshivers.bandcamp.com   LMO Survey https://www.niagaramoonmusic.com/   https://www.thinlear.com/ Bluesky IG Tiktok  

With summer around the corner, it's once again time for Joanna and Zach to talk about rosé: is the issue that the category needs to be better marketed, or is it more that other drinks have taken some shine away from the one-time summertime juggernaut. Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and be well.Joanna is drinking: Guinness "Fonio" StoutZach is drinking: Chartreuse "1605" at The MorrisInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

Den grønne elevator (1961) Kronologisk gennemgang af filmen. www.janoghenrik.dk/ www.henrikogjan.dk/ Kender de opskriften på en "Grøn Elevator" ? Man tager... Næh, vi må vist hellere begynde helt fra begyndelsen. Det var en dejlig sommerdag i villa Strandhuset. Mens automobilforhandler Willy Fortmann (Paul Hagen) ivrigt studerer sin kone Monas (Birgitte Reimer) yndige linier, mens hun er travlt beskæftiget med at slå græs, så alt kan være i orden, når ægteparrets venner Magister og Havbiolog Hans Haldorff (Kjeld Petersen) og hans søde kone Ellinor (Ghita Nørby) indfinder sig, for at holde et par dages ferie. Skønt Hans og Ellinor bliver indlogeret i villaens pragtfulde gæsteværelse, foretrækker Hans at sove i telt ved vandet, for at studere ålens vandring ved nattetide. Ellinor føler sig svigtet. Hun mener, at Hans elsker sine ruser og ketcher mere end hende. Hun kan end ikke få sat et skænderi i gang, for han giver hende altid ret. Ellinor bliver inviteret ud af sin tidligere forlovede Hother Holch (Axel Strøbye). Hans er imidlertid ganske upåvirket. Rasende forlanger Ellinor at blive skilt. Den stakkels havbiolog (der ikke mener, at have gjort noget forkert) betror sig til Willy. Han forklarer ham, at han i virkeligheden er alt for god til Ellinor. Han fortæller om sine "Bestyrelsesmøder". Kvinder må ikke føle sig for sikre. De skal holdes til ilden. Hans må "loppe sig op". Det er en meget forvirret magister, der ser sin kone blive afhentet af Hother, og Willy tager afsted til "Bestyrelsesmøde". Mona er overbevist om, at Hans må have gjort noget frygteligt, siden Ellinor vil skilles. Men han forklarer, at han jo netop ikke har gjort noget. Også begynder Hans med sin usammenhængende forklaring om "Bestyrelsesmøder", og om at blive holdt til ilden og komfuret.. Sammen beslutter de at give Willy og Ellinor noget at spekulere over. De ønsker at blive fundet i en kompromitterede situation, og beslutter at kikke lidt på barskabets indhold. Da ingen af dem har kendskab til stærke drikke, bliver det til en højest usædvanlig Cocktail, de får brygget sammen. Whisky, Vermouth, Gin, Absinth, Solbærrom, og Nonneblod bliver til et helt hus. Der kommer flere og flere etager, og til sidst er det blevet til et højhus. Mona og Hans humør stiger med huset. Og de beslutter sig for at lave en elevator hovedsageligt bestående af grøn Chartreuse, en rigtig "Grøn Elevator". De har det vidunderligt, men hverken Willy og Ellionor dukker op, og indtagelsen af den "Grønne elevator" kræver sine ofre. Willy er blevet brændt grueligt af ved sit "Bestyrelsesmøde" og Ellionrs udflugt er heller ikke nogen succes. Da Willy og Ellionor vender hjem fra deres mislykkede stævnemøder, finder de Hans og Mona ikke alene stærkt beruset, men samtidig i en tilsyneladende kompromitterede situation. Trods Willy og Ellionors forargelse kan intet anfægte Mona og Hans, der har det strålende efter at have kørt med "Den grønne Elevator" hele aftenen og natten. Den næste morgen har de det til gengæld elendigt. Willy og Ellinor vil skilles, Mona og Hans er slået alvorligt ud af "Tømmermænd". Trods en masse forviklinger lykkedes det imidlertid at få tingene bragt på deres rette plads, så alt ender i bedste fordragelighed. Tekst fra Danskefilm.dk

Philipstown artist mounts first solo show When Lisa Diebboll needs inspiration for her landscape paintings, she walks next door from her Philipstown home to a town park that has a meadow and pond. "It's like a laboratory" for creativity, she says. The artist's first solo show, Between Observation and Abstraction, continues through May 31 at the Buster Levi Gallery in Cold Spring. The Rhode Island School of Design graduate says the abstract and formal work together to make a landscape come alive - "all of sudden everything makes sense when you look at it." But, she says, she has little interest in abstraction alone. "I need reality." "I'm looking for certain juxtapositions of shapes and colors, and I use them as my jumping off point," adds Diebboll, who co-owns The Highland Studio, a fine art printmaking business off Route 9 that she established 28 years ago with her husband, Joe. She studied painting and printmaking at RISD (where she met Joe, also a graduate of the school). "I love printmaking and the process," she says. "I love that way of thinking about images and imagery." The business "turned into a way for us to stay in the art world and have a career that could support a family." Lately, Diebboll has taken a step back from the printing business. "In the past five years I've been working to get back to my first love, which is painting, and it's where I'm happiest," she says. To reach that goal, Diebboll reclaimed a home bedroom as a studio. The Buster Levi show includes 15 oil paintings, as well as prints and sketches. A few paintings are framed conventionally, but Diebboll otherwise used a light aluminum support onto which she affixes her works on linen. The aluminum is attached to wood that can be suspended from the gallery's hooks. The result: a strong, light panel that is easier to store than the usual stretched canvas and can be displayed with or without a frame. "Chartreuse and Ultramarine Violet Receding" (2025) "Quarry - Fractured, Askew" (2024) "Squirrel Island Assemblage" (2025) "Tree Figures" (2025) In the works, Diebboll's greens and blues are in dialogue with salmons and pinks; some are energized by yellow and orange. In one small piece, a modest house peeks through trees; hills inject diagonal verve into others. Diebboll says it gives her satisfaction to explore the interplays. Growing up, her family leaned into science more than art, but her father was an accomplished painter in pastels. She remembers being transfixed by her parents' oversized art books, which she would spread open on the floor to gaze at the images. "I always wanted to put marks on paper and draw or paint what I saw," she recalls. Spying her young daughter's interest, Diebboll's mother enrolled her in oil painting lessons; she continued with the same teacher through high school. Diebboll's own two daughters studied art but did not pursue artistic careers. One works in biological and environmental science and the other in the food industry. The opening of her show on May 3 was "a perfectly lovely evening," Diebboll says. She sold several paintings. "My biggest goal now is not to lose the thread and to keep going with the path that I've established." The Buster Levi Gallery, at 121 Main St. in Cold Spring, is open from noon to 5 p.m. on Saturdays and Sundays, or by appointment. See busterlevigallery.com.

The Diamondback owes its name to the Maryland terrapin and not the similarly titled venomous snake. Still, plenty of folks meet this cocktail expecting a bite — and no wonder. It's stirred, complex, and can end up being an extremely boozy mix of rye, apple brandy, and Chartreuse. Joining us to explore the drink is Pennsylvania-based Patrick Jennings, the bar manager at Philadelphia's Andra Hem. Listen on (or read below) to discover Patrick's Diamondback recipe — and don't forget to like, review, and subscribe! Patrick Jennings' Diamondback Recipe - 1 ½ ounces Rittenhouse Rye - ¾ ounce Green Chartreuse - ¾ ounce Laird's Bonded Apple Brandy - Garnish: brandied cherry Directions 1. Add all ingredients to a mixing glass with ice. 2. Stir until well chilled and strain into a chilled coupe glass. 3. Garnish with brandied cherry.

How do you cultivate a loyal following through organic growth and word-of-mouth buzz and without leaning on celebrity endorsements or splashy marketing campaigns? It's the Komos way. In this episode, Ria Soler, the director of education and global advocacy for luxury spirit brand Tequila Komos, talks about how the company has focused on organic growth, thoughtful distribution and authenticity to stand out in an increasingly crowded market. Show notes: 0:45: Sports Drink? Tawchy's. More Investment, But Where? Jean Luc Picard. National Day Day. –  Tequila is still booming, but is “better for you”? Torchy's Tacos is all over Austin. When will the chain come to Boston? Melissa drops the latest on Nombase, and we've got new speaker reveals for BevNET Live. FABID's Q1 2025 report shows the funding freeze might be thawing, just not everywhere. National Pretzel Day – are you Team Soft or Team Crunchy? John is irritated. And, we've got new and notable products aplenty. 34:47: Interview: Ria Soler, Director of Education and Global Advocacy at Tequila Komos – At the Nassau Paradise Island Wine & Food Festival last month in The Bahamas, Ria talks about how Komos brings a winemaker's finesse to the world of agave spirits, blending traditional tequila craftsmanship with a sophisticated, global outlook. She also offers a candid look into Komos's multifaceted approach to brand building, how it embraces product placement in popular television shows from The White Lotus to The Real Housewives, and why “all press is good press” as the company expands visibility. Ria also talks about why at the heart of Komos' growth is a strong focus on distributor relationships, where trust and mutual respect are essential – especially during its transition into Gallo's network. She shares the value of ride-alongs with sales reps, even if it means braving a few dirty cars, and explains why her communication style is rooted in listening and adaptability. Brands in this episode: Pretzelized, Unique Pretzels, Uncle Jerry's, Auntie's Annie,  Quinn's, El Nacho, Cafe Du Monde, Dude Wow, Zenjoy, MTN Dew, Whiteleaf Provisions, Super Coffee, La Colombe, Tequila Komos, Orin Swift, Fortaleza, Chartreuse, Don Julio, Avion, Aviation Gin

How We Seeez It! Episode 281 The White Lotus Season 3 “Hooking up with you would be an empty experience. Because I know. Because you're soulless.” Chelsea. Mike White takes us to Thailand for Season 3 of the White Lotus. New guests to follow and intrigue us with. Ideas of identity and morals, friendships and faith.   We cover our thoughts on it and there is so much to talk about in this one, so join us for the discussion and don't forget about our cocktails for this episode. Should be some good ones.         As always, mix a drink, have a listen, and let us know what you think. Or if there is something you watched that we might enjoy or a can't miss series. Also please rate and review show on all your favorite podcast apps.   Drinks for this episode: “Pong-pong Shake” 2 scoops protein powder 1½ oz dark rum ½ oz green Chartreuse ½ oz coconut cream ½ oz lime juice ¼ oz banana liqueur 3 oz cold N̂ả (น้ำ) dash of Angostura bitters blend ingredients in blender garnish with charred banana slice   “Full moon philosophy” 4 oz Pineapple whisky  4 oz coconut rum (90 proof) Half a can for Rockstar energy drink Over Ice Serve in a plastic bucket   Show links. HWSI LinkTree HWSI Facebook Link HWSI Instagram Link HWSI Youtube link !! You can also email the Podcast at the.HWSI.podcast@gmail.com

...y más nuevas canciones de Sophie Auster, Chartreuse, The Tubs, Nina Emocional, Ana Farelo, DJ Moderno y My Morning Jacket.Escuchar audio

Chapter 17 After getting “gobbled” out of the sky, the Dandy crew find themselves behind bars. Who will liberate our trapped companions from the Gulab? Learn more about your ad choices. Visit megaphone.fm/adchoices

durée : 00:18:45 - C'est bon ça, c'est fait en Isère ? - À Barraux, le chef Sébastien Monsonis signe une paella 100 % locale, généreuse et parfumée au safran de Chartreuse. Un plat savoureux à découvrir à L'Artisan du Goût la Guinguette à Barraux, dans un cadre champêtre au pied des Alpes.

durée : 00:19:53 - C'est bon ça, c'est fait en Isère ? - Christine Jeantet revisite le yaourt à la sauce glacée depuis sa boutique Éclat des Cimes à Saint-Pierre-de-Chartreuse. Un dessert local, frais et inventif, à base de lait fermier et parfois d'anthésite, à reproduire à la maison sans sorbetière.

Where did all of these dancers come from? How did the cave turn into a commercial? Was that Hatsune Mimikyu?! The trainers' minds are whirling as they find themselves transported to a new city, but a familiar face is waiting for them in the shadows.The cast: Chartreuse (Charlie) Pine - played by Paul (also @AlakazamGanda) Liliana Shadowgarden - played by Lydia Professor Rudimentus Sneaze - played by Michael And our Game Master - Nick Eyeli - Eyeli Join our Facebook Group, where you can meet and chat with the cast and other fans! We'll approve everyone's request to join (unless you're a Rotom; we don't like Rotom). Also, join us on Discord! Check out Lydia's Fiverr for your Podcast/Radio Show editing needs!Donate to our Patreon, and earn sweet rewards by becoming a part of the Pokemon Rollout! family. MUSIC & SFX: Theme Music "Electric Donkey Muscles” by RoccoW. Used under an Attribution-ShareAlike License. “Bipolarity” by Poor Alexei. Used under an Attribution-Noncommercial-Share Alike 3.0 United States License.“We Can Do It! [Loop]” by Visager.Sound effects obtained from https://www.zapsplat.com/

This week, hardcore river rat Paul Cain fires up the “Shit Runner” for a Western Pennsylvania brown rodeo, we lose our favorite lucky hat while using live streamers, drown minnies at Scummy's Windfall, and anchor ourselves at the bowling alley with wings and a prayer.

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BIG, DIFFICULT, FASCINATING QUESTIONS (THAT WE'LL HAVE TO FACE IN THE VERY NEAR FUTURE). It seems only fitting that Matt Jordan – with his genetically perfect beard – should assume command of the USS 3Q3D for a conversation that tackles the toughest bioethical questions of our not-at-all distant future. Joined as usual by Amanda Adams and Chris Mikolay, the group wastes no time discussing whether we ought to genetically enhance our children, the second and third order consequences of dramatically increasing lifespans, and whether it's a good idea to implant a computer chip in our heads to make us a whole lot smarter. The questions are as good as the drinks (and in this episode, the drinks are *chef's kiss*), and resulting conversation is so strong that it's hard to believe it wasn't held by superhumans from the future.      Drinks in this Episode: Last Word coctkail >> 3/4 ounce gin; 3/4 ounce green Chartreuse; 3/4 ounce maraschino liqueur; 3/4 ounce lime juice, freshly squeezed; Garnish: brandied cherry (optional). Add the gin, green Chartreuse, maraschino liqueur and lime juice into a shaker with ice and shake until well-chilled. Strain into a chilled coupe glass and enjoy on your spaceship to Mars.  Sakura Sunrise cocktail >> 1 ½ ounce Roku gin; ½ ounce simple syrup; ¾ ounce grapefruit juice; ½ ounce lemon juice, freshly squeezed; splash of St. Germain; 3 dashes Lavender bitters. Mix all ingredients in a cocktail shaker with ice and strain into a coupe. Enjoy it anywhere, but ideally at a fancy bar on the North Shore of Hawaii so you can humblebrag about it later during a podcast recording.  Lemon Drop cocktail >> 2 ounces vodka; 1/2 ounce triple sec; 1 ounce lemon juice, freshly squeezed; 1 ounce simple syrup. Garnish: sugar rim. Coat the rim of a cocktail glass with sugar and set aside (do this a few minutes ahead so the sugar can dry and adhere well to the glass). Add the vodka, triple sec, lemon juice and simple syrup to a shaker with ice and shake until well-chilled. Strain into the prepared glass, take a sip, and immediately declare how much you enjoyed Lemonheads as a kid.  If you've been enjoying the 3Q3D podcast, please subscribe and consider giving us a rating, a review, or sharing an episode with a friend. Follow our social sites here: Instagram:  https://www.instagram.com/3drinkspodcast/?hl=en  Facebook:  https://www.facebook.com/3Drinkspodcast  

A follow-up to last week's Hockey Update. Not all the news is good. This week's movie is based on a true story, a first for this podcast. As such, Steve dives into the real history of Alfred (Alferd) Packer.Cannibal! The Musical: A musical bit of fan fic surrounding the real life "adventures" of Alfred Packer, a 19th Century American who served in the Civil War, became a wilderness guide and gold miner, then ate a bunch of guys. That escalated quickly, huh? The movie might just be a vehicle to mock a woman Trey Parker was in a relationship with at one time, as her namesake in the movie is Packer's fictional horse, Lianne, aka The Horse Who Would Let Anybody Ride Her. He may have made this entire movie just to talk about her.Yor, The Movie with the Wordy Title final grade: Steve: It was entertaining. If you're a fan of South Park or Team America: World Police, you'll like this as a kind of origin story for Trey and Matt. Their restaurant doesn't have very good food, FYI. The local twist of this movie makes it interesting to us. 2.75/5.0Brandon: This one was a little shpadoinkle, but not all the way shpadoinkle. You could see bits and pieces of things that would later become the kind of humor that would make these guys boatloads of cash with South Park and other stuff. 2.5/5.0Cocktail of the Week:The Cannibal Reviver1 oz Gin1/2 oz Lemon Juice1/2 oz Yellow Chartreuse or Genepy de Chamois1/2 oz Dolin Sweet White VermouthPeychaud BittersCombine everything in a cocktail shaker. Shake to combine and chill, then strain into a rocks glass over ice. Garnish with a lemon wedge/wheel. Cocktail Grade: Maybe it's the fact that we're not popping the $80 for a bottle of Chartreuse, and the Genepy stuff messes it up, but this one was just OK. A bit of an anise flavor that will turn off black licorice haters. Better than ChatGPT creations, at least. 2.0/5.0------------------Contact us with feedback or cocktail/movie recommendations to:boozeandbmovies@gmail.comX: @boozeandbmoviesInstagram: @boozeandbmoviesThreads: @boozeandbmovieswww.facebook.com/boozeandbmovies

durée : 00:28:07 - C'est bon ça, c'est fait en Isère ? - Lors du concours culinaire organisé par Isère Attractivité , Émilie Lacourt et Léo Pérez ont conquis le jury avec un dessert mettant à l'honneur la poire, la noix, le chocolat Bonnat et la Chartreuse. Une victoire qui célèbre la richesse gastronomique de l'Isère.

Did we really need a bunch of computers to tell us the Giants are mediocre? The brothers react to the Fangraph season and player projections after they celebrate the end of the football season. Later Matthew presents a sure fire winning strategy for the 2025 Giants. Ben is not impressed, but will you be?Our new cocktail podcast The Perfect Sip is in full swing even though Giants bats are not. You can find it here: https://the-perfect-sip.captivate.fm/listenSpeaking of cocktails, today Matthew is drinking a Fly Eagles Fly while Ben is drinking a Chartreuse-arita. Recipes below.Fly Eagles Fly2 oz London Dry Gin3/4 oz Lime Juice1/2 oz Luxardo Maraschino Liqueur1/2 oz Green ChartreuseGarnish with a lime wheelAdd all ingredients to a cocktail shaker with ice. Shake for 10-12 seconds and double strain into a chilled coupe glass. Add garnish and enjoy.Chartreuse-arita1 1/2 oz Tequila1/2 oz Green Chartreuse1 oz Lime Juice1/4 - 1/2 oz Simple SyrupCombine ingredients in a shaker with ice. Shake until chilled. Strain into a rocks glass with ice. Enjoy.

durée : 00:36:16 - CO2 mon amour - par : Denis Cheissoux - Direction la Savoie, nous entrons dans l'atelier qui sent bon le bois de Thierry Martenon, situé hameau Le Désert ! - réalisé par : Juliette GOUX

Color and Emotion, the topic of a 5-week online course I have  designed and will be teaching in March/April 2025 for the Continuing Education Department of the Minneapolis College of Art and Design.Color and Emotion: Experience and Aesthetic AwarenessOnline course, five weeksWednesday eveningsMarch 5 - April 9 (off March 19)7-9:30 pm CTCourse websiteMark Rothko at MoMAMichelangelo Sistine Chapel Michelangelo Doni Tondo, Uffizi GalleriesCoca-Cola and Santa ClausCrane bathroom tiles and fixturesAuntie Mame, 1958 Movie TrailerThe Velvet Underground, Who Loves the Sun, Loaded, 1970 Send us a textPodcast website with access to all episodes also at Chromosphere: The Color Theory Podcast

Tous les week-ends, à 6h51 et 8h20, évasion touristique et gastronomique avec Vanessa Zhâ et Olivier Poels. Ils nous font découvrir quelques pépites du patrimoine, et des bons plans en France et à l'étranger. De quoi vous faire voyager !

Tous les week-ends, à 6h51 et 8h20, évasion touristique et gastronomique avec Vanessa Zhâ et Olivier Poels. Ils nous font découvrir quelques pépites du patrimoine, et des bons plans en France et à l'étranger. De quoi vous faire voyager !

S2 E24  Novio's Radio | Consistency Matters In this lively episode, Bob Cutler kicks off the new year with a spirited on-air discussion on cocktails, New Year's resolutions, and his philosophy of perseverance, inspired by words from Command Sergeant Major William A. Cutler. Bob introduces a revamped version of the classic Boulevardier cocktail, featuring equal parts bourbon, Cynar (an Italian artichoke bitter), and yellow Chartreuse, a rare French liqueur made by monks. Throughout the episode, he shares insights on mixing techniques, the importance of ice quality, and ideal pairings for his cocktail creation. Bob's “God Hates Quitters” Boulevardier Ingredients: 1 oz Bourbon (high-proof preferred) 1 oz Cynar (Italian artichoke bitter) 1 oz Yellow Chartreuse Instructions: Combine all ingredients in a mixing tin with ice. Stir until the tin feels cold to the touch. Strain into a glass over a large, clear ice cube. Enjoy neat—no garnish required! Key Insights: Cocktail Philosophy: Equal parts cocktails like the Boulevardier are approachable, balanced, and adaptable. Mixing Tips: Stir spirit-forward cocktails to preserve their clarity and texture; shake only if the recipe includes fat or citrus. Ingredient Insight: Yellow Chartreuse brings honeyed, saffron notes, while Cynar offers herbal bitterness with a subtle sweetness. Ice Matters: Clear ice prevents flavor contamination and slows dilution, elevating the cocktail experience. Pairing Perfection: Pair the Modern Boulevardier with hearty dishes like lamb lollipops, acorn squash soup, or charcuterie with bacon jam. Episode Index (02:31) - Equal Portions Explained Bob introduces the concept of equal portions in cocktails and explores classics like the Negroni, Boulevardier, and Paper Plane. (03:06) - Spotlight on Courtney Bob praises Novio's head bartender Courtney, her expertise, and her love for disc golf, adding warmth and camaraderie. (04:02) - Cocktail Creation: Modern Boulevardier Detailed steps and insights into crafting Bob's updated Boulevardier featuring bourbon, Cynar, and yellow Chartreuse. (05:06) - Yellow Chartreuse Insights A deep dive into the rare French liqueur, its origins, and production secrets guarded by three monks. (07:05) - Ice Matters Bob discusses the importance of using clear ice for enhancing flavor and slowing dilution. (08:38) - Flavor Profile Breakdown Bob takes a sip and describes the cocktail's taste: herbal bitterness from Cynar, sweetness from Chartreuse, and woody, caramel notes from bourbon. (09:17) - Cocktail Pairing Suggestions Bob recommends pairing the Modern Boulevardier with dishes like acorn squash soup, lamb lollipops, or charcuterie with bacon jam. (12:50) - Storage Tips Practical advice on storing ingredients like Chartreuse, Cynar, and vermouth to preserve their quality.  

Courtesy of the illustrious David T. Smith, author of The Gin Dictionary, Disco Cocktails, and other fine bibulous publications, I and a group of friends were treated to a rare Chartreuse tasting after we had wrapped up all of our work at the American Distilling Institute's annual conference and trade show this past August in Baltimore, MD. Our casual panel of tasters included: Eric Zandona, author of The Tequila Dictionary and The Bourbon Bible Sara Sergent, botanical savant and owner of Alpine Distilling in Park City, Utah Joe Barber of Stargazey Spirits and The Wrecking Coast Distillery in the UK And Reece Sims, creator of Flavour Camp Here's a (hopefully) somewhat complete list of the stuff we tasted, which may explain our silliness toward the end: The standard Green Chartreuse and Yellow Chartreuse - but these were both taken from the soleras or “infinity bottles” of David T. Smith, so they felt a bit more special Liqueur d'Elixir - A tribute to one of the early proto-variants of Green Chartreuse - this is essentially a half-step between the elixir vegetal and Green Chartreuse 9iere Centennaire - A tribute to the 900th anniversary of the founding of the Order of St. Bruno (also known as the Carthusians) Chartreuse Verte VEP (that's the fancy green Chartreuse) A bottling by the French Order of master Sommeliers from 2018 - which is a small batch, custom variant of Yellow Chartreuse Tarragona, which is another Chartreuse recipe, celebrating either Tarragon (the herb) or the formulation that the monks made when they were in exile in Spain for a couple decades in the early 20th century Three variants of Chartreuse Genepy (the traditional, intense, and abrupt) And finally, a lovely Florio Amaro bottled in the 1970s, provided by yours truly. Other topics we discuss include: The Carthusian monk documentary entitled Into Great Silence The mythical “beast of Gevaudan” that ravaged the French countryside once upon a time The taxonomy of the Artemisia botanical family A whole bunch of strong cocktail-related opinions about Chartreuse and genepy, And much, much more

Dans cet épisode #260, je reçois Simon Lancelevé, Mathilde Plard et Nicolas Rousseau, fidèle paTRAILon. J'ai réuni ce trio pour évoquer la sociologie du trail, en tant que vaste sujet de discussion qui soulève des tas de questions que vous vous êtes peut-être déjà posées. Mathilde est géographe et sociologue, elle s'intéresse à la question de l'ultra trail depuis 2015 pour comprendre les dynamiques de développement territoriales et les motivations des pratiquants. Simon est également sociologue, traileur, et s'intéresse aux formats de courses un peu particuliers qui émergent de plus en plus : Chartreuse terminorum, Backyard… Rapport au plaisir éprouvé sur des longues distances, malgré les difficultés potentiellement rencontrées ; Profil des inscrits sur des courtes ou longues distances ; Sentiment de reconnaissance envers soi, envers les proches qui nous soutiennent, envers la communauté au sens large ; Et interrogations même autour de la notion de communauté, alors même que beaucoup pratiquent seuls… Nous avons abordé tout un tas de sujets autour de ce sport qui nous anime pour comprendre ce qui nous motive et nous rassemble, et les évolutions que l'on peut observer. D'avance, je vous souhaite une bonne écoute !credit

Calm down your colon and check out this week's episode of Ineffably Sublime! Can you breastfeed a toy doll if it's realistic? Can you be considered an Octomom if you adopt a bunch of baby dolls? Apparently, one woman thinks so. This week's episode is full of ridiculousness as we play around with some holiday-themed mad libs. We're amping up the holiday spirit and bringing you along for the ride! So sit your chartreuse ass down and get ready for some laughs! Don't forget this week is DuBois SuperCon! We look forward to seeing you on Saturday, November 16th! Come meet Deej and Mitch and snag some merch!

It was fun sitting down on Zoom and chatting about The Door with writer and director Alexander Seltzer for HollyShorts. The short film synopsis is a year after their daughter's disappearance, Kara and Felix struggle to move on in their own ways as their marriage falls apart around them. But when a mysterious door appears in her kitchen, Kara becomes obsessed with uncovering what lies behind it at any cost. Even as it threatens to reopen old wounds. Hope you can watch it as soon as it's available to stream, until then, enjoy the interview. The Mystery Martini (saq.com): Ingredients 45 ml (1 1/2 oz.) dry gin 15 ml (1/2 oz.) herb liqueur (like green Chartreuse) 45 ml (1 1/2 oz.) white cranberry juice Ice cubes 1 slice of kiwi Directions Combine gin, herb liqueur and cranberry juice in a shaker filled with ice. Shake vigorously for 8 to 10 seconds. Strain into a Martini glass using an ice strainer. Garnish with kiwi slice. Or a glass of Red Wine The Door Drinking Rules: Take a shot... the first time you see the door. Drink when... you see the door. Waterfall when... during the arguments. As always, drink responsibly and with others. Follow or subscribe wherever you listen to the podcast. Follow me on Instagram and Twitter at @Line_Drunk. --- Support this podcast: https://podcasters.spotify.com/pod/show/linedrunk/support

Austin and Cheyanne have returned from Europe with a ton of stories from their vacation! There is also a ton of HUGE baseball playoff games that must be talked about!

Full Text of ReadingsTwenty-seventh Sunday in Ordinary Time Lectionary: 140The Saint of the day is Saint BrunoSaint Bruno's Story This saint has the honor of having founded a religious order which, as the saying goes, has never had to be reformed because it was never deformed. No doubt both the founder and the members would reject such high praise, but it is an indication of the saint's intense love of a penitential life in solitude. Bruno was born in Cologne, Germany, became a famous teacher at Rheims, and was appointed chancellor of the archdiocese at the age of 45. He supported Pope Gregory VII in his fight against the decadence of the clergy, and took part in the removal of his own scandalous archbishop, Manasses. Bruno suffered the plundering of his house for his pains. He had a dream of living in solitude and prayer, and persuaded a few friends to join him in a hermitage. After a while he felt the place unsuitable and through a friend, was given some land which was to become famous for his foundation “in the Chartreuse”—from which comes the word Carthusians. The climate, desert, mountainous terrain, and inaccessibility guaranteed silence, poverty, and small numbers. Bruno and his friends built an oratory with small individual cells at a distance from each other. They met for Matins and Vespers each day and spent the rest of the time in solitude, eating together only on great feasts. Their chief work was copying manuscripts. Hearing of Bruno's holiness, the pope called for his assistance in Rome. When the pope had to flee Rome, Bruno pulled up stakes again, and after refusing a bishopric, spent his last years in the wilderness of Calabria. Bruno was never formally canonized, because the Carthusians were averse to all occasions of publicity. However, Pope Clement X extended his feast to the whole Church in 1674. Reflection If there is always a certain uneasy questioning of the contemplative life, there is an even greater puzzlement about the extremely penitential combination of community and hermit life lived by the Carthusians. May we mirror Bruno's quest for holiness and unity with God. Saint of the Day, Copyright Franciscan Media

The Fat One is in Alaksa and is joined by Tim in Alaksa in the (not special) Chair House for a recap of the flights and the first day of activities. Look for a photo of the fat one making Sourdough bread at Noon today. Happy National Caramel Custard Day

The crew get all warm and fuzzy watching Cushing and Lee together again, in 1973's "The Creeping Flesh", directed by the fantastic Freddie Francis. Better than cold and slimy, right???Mary's Challman strength cocktail was another winner. Yum!"The Serum" cocktail1 1/2 oz. Dry Gin 2/3 oz. Chartreuse 2/3 oz. Luxardo 2/3 oz. Freshly squeezed lime juice 1/4 oz. Ice cold water Shake all ingredients over ice in a cocktail shaker. Strain into a coupe glass, and garnish with several cherries stacked together on a cocktail skewer (mimicking a severed finger)!Visit our website:http://www.monstermoviehappyhour.com/Chat with us on Facebook:https://www.facebook.com/monstersndri...Our Twitter:https://twitter.com/monstersndrinksMusic created by Kevin MacLeod.You can hear more of his work at:https://incompetech.com/wordpress/author/kevin/

This brand of brightly colored liqueurs is made, to this day, by monks who live mainly in solitude and silence. Anney and Lauren dip into the rocky history of Chartruese. See omnystudio.com/listener for privacy information.

Konrad Kantor of New Orleans' Manolito Bar and Restaurant joins us today to explore — and in our opinion elevate — the Swampwater. A mix of Chartreuse, pineapple, and lime, the Swampwater represents the famous French herbal liqueur brand's answer to disco-era favorites such as the Fuzzy Navel and Sex on the Beach. Listen on (or read below) to learn Manolito's Swampwater recipe — and don't forget to leave a rating, review, and subscribe! Manolito's Swampwater Recipe Ingredients - 15 ounces pebble ice - 1 tablespoon granulated sugar - 3 ounces Green Chartreuse - 1 ½ ounces fresh pineapple juice - 1 ounce fresh lime juice - 1 basil leaf Directions 1. Add ice, sugar, pineapple, and lime to a Hamilton blender. 2. Blend until incorporated. 3. Add basil leaf and slowly pour in Chartreuse while still blending. 4. Pour into a 15-ounce Swampwater mug or Hurricane glass when fully incorporated. 5. Garnish with a pineapple frond and mint sprig.

durée : 00:27:34 - Lectures du soir - Danièle Sallenave lit des extraits de La Chartreuse de Parme.

Fr. Ben serves up a drink today that you'll either love or hate- Chartreuse. Sometimes our opinions of food, drink, and people can be off or change over time. Listen to this helpful lesson from Fr. Ben. Got a question you'd like to ask Fr. Ben? Go to Ask Fr. Ben | St. Michael Church (stmichaelmemphis.org) to submit questions and topic ideas for the podcast. The questions can be on faith or food! You can also follow us on Facebook and YouTube at Soul Food Priest. Thanks for listening!

Episode Description: Welcome to another exciting episode of The Cocktail Academy Podcast! In this episode, host Damian Cohn dives into the world of "Equal Measure Cocktails," where simplicity meets sophistication. These cocktails are all about balance—using equal parts of each ingredient to create harmonious, easy-to-remember drinks that pack a punch. Tune in to learn the secrets behind these timeless cocktails and how to impress your friends with minimal effort but maximum flavor.Episode Highlights:Understanding Equal Measure Cocktails: Damian introduces the concept of equal measure cocktails, where each ingredient is used in the same proportion, resulting in a well-balanced and flavorful drink. He emphasizes the importance of balance in cocktails and how these seemingly simple drinks require skill and precision.Crafting with Simplicity: Learn why equal measure cocktails are perfect for both home bartenders and professionals. Damian discusses the ease of remembering and crafting these drinks, making them ideal for entertaining guests or adding to a bar menu.Classic Cocktails Explored:Americano: A refreshing mix of Campari, sweet vermouth, and soda water.Fifty-Fifty Martini: A perfectly balanced martini with equal parts gin and dry vermouth.Negroni: The iconic blend of gin, Campari, and sweet vermouth, and its variations like the Boulevardier and Old Pal.Brandy Alexander: A decadent dessert cocktail with cognac, crème de cacao, and cream.Grasshopper: A minty, creamy treat perfect for after dinner.Advanced Cocktails with Equal Measures:The Last Word: A complex and herbal cocktail featuring gin, green Chartreuse, maraschino liqueur, and lime juice.Paper Plane: A modern classic with bourbon, Amaro Nonino, Aperol, and lemon juice, offering a refreshing and slightly bitter profile.Experimentation Encouraged: Damian shares tips on how to experiment with these cocktails by swapping out ingredients using the “Mr. Potato Head” technique, allowing for endless variations while sticking to the equal measure principle.Batching Made Easy: Discover how equal measure cocktails lend themselves perfectly to batching, making them ideal for parties and gatherings.Connect with Us: Instagram, TikTok and Facebook for videos and tips on making these classic drinks.Visit our websiteEnjoyed this episode? Don't forget to rate, review, and subscribe to The Cocktail Academy Podcast on Apple Podcasts. Share your favorite moments from this episode on social media using #CocktailAcademyPodcast! Hosted on Acast. See acast.com/privacy for more information.

There seems to be a resurgence of Yellow Chartreuse on store shelves and we take advantage of it! In this episode, we delve into a unique recipe featuring Jules' holy trinity of Yellow Chartreuse, Aperol, and Mezcal. Join us as Brad takes us through the traditional recipie of the Naked & Famous, with history, and Jules crafts her riff using coconut fat washed Aperol and names the cocktail on the fly. Ocantrell00 poses the thought-provoking question: "How does cocktail history influence your approach to creating and enjoying the drink?", and we answer.s.      Naked & Famous Recipe:  In your Boston, tin on tin 28 / 18oz shaker  Add to the large cup  ¾ oz Mezcal – Vamanos Reindo for me, Del Maguey Chichicapa for you big bucks  ¾ oz Yello Chartreuse  ¾ oz Aperol  ¾ oz Freshly squeezed lime juice  Double strain into your coupe glass    Riffy-Do Recipe:  In your Boston, tin on tin 28 / 18oz shaker  Add to the large cup  1/2 ounce mezcal (preferably Del Maguey Chichicapa)  ½ oz jamaican rum  3/4 ounce Aperol infused with coconut  3/4 ounce yellow Chartreuse  3/4 ounce lime juice, freshly squeezed  Egg white hehehehe  Double strain into your coupe glass. Garnish with lime wheel    Get Featured Question: @Ocantrell00 - How does the cocktail history influence your approach to creating and enjoying the drink?    The Art of Drinking  IG: @theartofdrinkingpodcast     Jules  IG: @join_jules  TikTok: @join_jules   Website (and youtube episodes): joinjules.com    Brad   IG: @favorite_uncle_brad    This is a Redd Rock Music Podcast  IG: @reddrockmusic  www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Il y a moins de trois ans, je n'avais jamais entendu parler de cet alcool mystérieux. C'est en lisant des articles de la presse américaine que j'ai appris son existence. Je vous raconte tout ça dans le podcast du jour. Et n'oubliez pas de me laisser vos commentaires et de me mettre 5 étoiles sur Apple Podcast/ Spotify (si vous avez aimé bien sûr). Un grand merci pour votre écoute. Charles Ma newsletter : https://frenchteachercarlito.substack.com/ Le transcrit est disponible sur mon site internet : https://www.frenchteachercarlito.com/podcasts/intermediate-french-with-carlito/

In this down-to-earth conversation with distiller and outdoorsman Tony Gugino of Eighth District Distilling Co., some of the topics we discuss include: How Tony's childhood exploring and fishing in Upstate New York inform the way he moves through the natural world and experiments with botanicals in his spirits. The attributes and attentional faculties that separate experienced foragers from everybody else, and why foraging is less about memorizing plant names than it is about developing spatial awareness and being in open dialogue with the world around you. Then we use Tony's recent victory as a contestant on Moonshiners: Master Distiller as a case study for how to build a foraged spirit from the ground up, analyzing not just the ingredients he used, but how he braided them into a cohesive, symphonic product. We also delve into foraging for bartenders, specifically: using seasonality and natural harvest cycles as a way to break out of the cloistered, “riff on a classic” approach that can place some bartenders in a creative rut. But foraging isn't just for distillers and bartenders--it's for everyone, so we conclude by offering some advice for home bartenders who have the option to start experimenting with foraging at a truly intimate scale. Along the way, we cover all the reasons why I was jealous of Tony when I first met him, how to make salt - yeah, you heard me…salt, the connection between Mulberries, Silk, and Connecticut's textile industry, and much, much more. Featured Cocktail: The Golden Ghost This episodes' featured cocktail is: The Golden Ghost. To make it, you'll need: ¾ oz Espadin Mezcal ¾ oz Blanco Tequila ¾ oz of clear Creme de cacao ¾ oz genepy (which is a green alpine liqueur from France) 1 dash of orange bitters Combine the ingredients in a mixing glass with ice, stir until well chilled and properly diluted, then strain into a Nick & Nora glass, garnish with a flaming star anise pod, and enjoy. The Golden Ghost is a Bijou riff minted by bartender Brian Evans of the bar Sunday in Brooklyn sometime around 2018. Instead of 1.5 oz of gin, you've got a split base of mezcal and tequila, which kinda tracks. Some of those mineral agave flavors can act like botanicals. The ¾ oz of creme de cacao nods to some of the deeper more confectionary notes that a good sweet vermouth will provide in the Bijou cocktail, with the genepy standing in for Chartreuse to tone down both the proof point and the pour cost.  

For the past three years, a bar in Kansas City's Crossroads has attracted pool sharks and eager amateurs alike. Meet the cast of regulars at Chartreuse Saloon. Plus: A world-renowned ceramic artist educated in Kansas City has returned to teach the next generation.

Kyle Davidson joins Cocktail College today to discuss the Art of Choke, a rule-breaking rum, lime, Chartreuse, and Cynar-based stirred drink he invented while working at Chicago's The Violet Room. Listen to discover how a "bartender's choice" order inspired the cocktail, how it evolved since then, and why he's taken it to every subsequent bar he worked at. Don't forget to like, review, and subscribe!The Art of Choke Recipe Ingredients ⅛ ounce lime juice⅛ ounce Demerara syrupfat ¼ ounce Green Chartreuse1 ounce white rum (neutral)fat 1 ounce Cynar2 dashes Angostura bittersMintDirections Add all ingredients to a mixing glass including 2 sprigs of mint.Muddle and steep for 30 seconds.Fill with ice and stir until chilled.Strain into a rocks glass with a large cube.Garnish with additional mint sprigs.

Could chartreuse emerge as a potential Drink of the Summer candidate? Do we need to be joining chess clubs or pickle ball leagues in an effort to meet people? What went in to Will's mullet? What's going on with Mark Zuckerberg's style? And finally, where do we stand on slogan-heavy graphic tees? Answers to those questions and more, plus some articles of interest and wishlist items. Subscribe to the newsletter: willdefries.substack.com  Shop the Sunday Scaries Scented Candles: www.vellabox.com/sundayscaries Watch all Retail Therapy episodes on YouTube: www.youtube.com/sundayscariespodcast Follow Along Retail Therapy on Instagram: www.instagram.com/retail.pod Will deFries on Twitter: www.twitter.com/willdefries Will deFries on Instagram: www.instagram.com/willdefries  Barrett Dudley on Twitter: www.twitter.com/barrettdudley Barrett Dudley on Instagram: www.instagram.com/barrettdudley Sunday Scaries on Twitter: www.twitter.com/sundayscaries Sunday Scaries on Instagram: www.instagram.com/sunday.scaries

Podcast Show Notes: Episode 7 - Finding Treasures with Amy Benton of Paris is CallingWelcome back to another episode of The Empty Nest Kitchen! Today, we're delving into the  world of found treasures with my guest, Amy Benton, the founder of Paris is Calling. Amy is here to share her passion for discovering hidden gems and bringing the charm and vibe of Paris and beyond to local communities.Amy, the creative force behind Paris is Calling, has dedicated herself to curating unique pop-up showcases that unveil the allure of Parisian culture. From vintage trinkets to timeless pieces, each item tells a story.Listeners, mark your calendars! Paris is Calling is hosting a local pop-up event at Chartreuse in Frederick, MD, on April 18, 19, and 20. Join Amy and her partner Elin Ross and explore their curated collection of found treasures. Whether you're seeking a piece of history or simply craving a touch of elegance, this event will ignite your imagination.In my conversation with Amy, we delve into her journey of uncovering hidden gems.. From vintage markets to secret boutiques and thrift stores, Amy's keen eye for beauty has led her to discover unique pieces, ready for new homes. Amy also hosts engaging classes, including one on creating captivating tablescapes. Learn the art of French-inspired decor and elevate your dining experience to new heights.Thanks for tuning in to The Empty Nest Kitchen! Be sure to subscribe for more captivating conversations and inspiring stories. Until next time, au revoir!

In this Seattle cocktail retrospective with Paul Clarke, Editor in Chief of Imbibe Magazine, some of the topics we discuss include: How Paul began his drinks journey in the early days of the cocktail renaissance and became a regular at the ZigZag Cafe, a Seattle cocktail den that rose to prominence thanks, in large part, to a bartender named Murray Stenson. The fascinating gravitational pull that Murray exerted, both within professional hospitality circles and on the community of cocktail enthusiasts who congregated at his bar.  How Murray resurrected The Last Word cocktail from the pages of a forgotten 1950s cocktail book and why his quest for the weird, wonderful, and esoteric extended far beyond cocktails. We also examine hospitality through the lens of an old-school bartender, someone who understood that the people are more important than the drinks - and we try to collect some takeaways for young bartenders who are just starting out on their hospitality journey. Along the way, we consider the merits of large vinyl collections and a lifelong fascination with music, the simple pleasure of spilling “your unique weirdness” to the bartender after a couple drinks, why Murray was “too cool” for awards ceremonies, and much, much more. Paul and I pulled up a seat during our recent spirits judging stint at the American Distilling Institute's annual International Spirits Competition to explore the legacy of one of the cocktail renaissance's most beloved bartenders: Murray Stenson. Upon his passing in September of 2023, Murray was memorialized for the major part he played in bringing The Last Word cocktail back onto the world stage after decades of obscurity, but he also played a massively important role in stewarding the overall cocktail culture of Seattle for many years. So this conversation, like its cocktail namesake, is an equal parts mix of history, elegy, technique, and idiosyncrasy. Featured Cocktail - The Industry Sour This episode's featured cocktail is the Industry Sour. To make this Last Word variant, you'll need either ¾ oz or 1 oz each of the following: Fernet Branca (A minty, alpine amaro from Italy) Green Chartreuse Simple Syrup Fresh Squeezed lime juice Combine these ingredients in a cocktail shaker with ice, give ‘em a good, hard shake until the drink is properly chilled and diluted, then strain into a stemmed cocktail glass and enjoy. Developed by St. Louis bartender Ted Kilgore in 2011, I think of the Industry Sour as an offspring of The Last Word, designed, as its name implies, specifically for nerdy cocktail bartenders who are “in the know” about esoteric ingredients like Chartreuse and Fernet. In this case, the Fernet kind of stands in for the gin, which works (since it's a dry botanical liqueur). And instead of the double-shot of sweetness AND nuttiness from the usual Maraschino liqueur, the Industry Sour takes a half-step back with the use of plain ol' simple syrup--something that any good cocktail bartender will have within arm's reach For me, the only real shame is that the pearlescent green color of The Last Word is replaced by a kind of muddy brown in this riff - but again, it seems fitting. Anyone can walk up to something as beautiful as The Last Word and understand they've got something special, but it takes a true cocktail acolyte to really appreciate the complex, aggressive symphony contained in the brownish soup of the Industry Sour.  

Chartreuse, a beloved liqueur among bartenders, defies the test of time. We recount the history of this drink that wouldn't die in our 2022 IACP Award-Winning episode on this potent elixir created by Carthusian Monks.Ready to shake or stir? Read our Review Team's recommendations for best cocktail shakers. Get a 14-day free trial for an America's Test Kitchen digital subscription at atkpodcast.com.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

When it comes to booze, it's fun to be bitter: an Aperol spritz has been the drink of summer for about five years, vermouth and soda was apparentlythe "hot girl" drink of 2023, and amaro is having "a major moment." Bitter botanical beverages are everywhere, but that doesn't mean we understand what on earth they are. Could you explain the difference between vermouth and amaro, or whether either is an aperitif or a digestif? Where do Aperol, Campari, and Chartreuse fit in, and what's the difference between drinks called bitters and the bitters your bartender dashes into a Manhattan? This episode, Gastropod is on the case of the confusing bitter beverages, starting with their origins in alchemy. (That pre-dinner spritz is pretty magical!) Listen in now to find out why Napoleon chugged cologne, how a shopkeeper's assistant created the preferred drink of kings and influencers, and how you should enjoy these trendy new botanical beverages. Learn more about your ad choices. Visit podcastchoices.com/adchoices