Podcasts about classic daiquiri

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Join us in the Lobby Bar for a drink a recommendation and this weeks box office results and new release updates! This week week we mix up one of the most classic of cocktails, the daiquiri! https://www.patreon.com/drinkthemovies https://www.instagram.com/drinkthemovies/ https://twitter.com/drinkthemovies https://www.facebook.com/drinkthemovies https://www.drinkthemovies.com https://discord.gg/fsdW2QqqpS *Please Drink Responsibly*

Whatsup y'all the boy's are back after a week hiatus with another banger of an episode! This week the boy's talk some Orioles Magic as the O's are currently balling out! T.Wade blesses the boys with 3 cocktails from On The Rocks for Belligerent Beverages. Lastly we review Thor Love & Thunder & Stranger Things season 4 on Tinsel Town Tangents.    Breakdown: (02:01) - Intro / Orioles Magic  (19:00) - Belligerent Bev's - On The Rocks  (26:02) - OTR's: The Classic Daiquiri score's (34:30) - OTR's: The Mai Tai score's (43:30) - OTR's: The Old Fashioned score's (49:30) - Tinsel Town Tangents - Thor & Stranger Things  (01:15:50) - Thor Love and Thunder score's (01:57:15) - Stranger Things season 4 score's

This week we talk about viral challenges and the danger of several trends that were almost deadly. We also talk about Daniel Miller, a man fixing a dam near his property. When Daniel's excavator slides unexpectedly, it falls and pins him in the water below. Listen to how they survived now!   Drink of the week: Classic Daiquiri

Season 3 of a Pinch and a Poke is all about Daiquiri's and Rum (or Ron or Rhum). Firehawks are birds in Australia that intentionally spread fires in order to hunt easily. The classic recipe for a daiquiri is 2oz rum 3/4oz lime juice 3/4oz simple syrup When you start with exceptional rum from Convivio, like this Diplomatico Reserva Exlusiva, your daiquiri is excellent. Remember to keep up with us on Instagram and visit the website! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

This week we're thrilled to welcome Simone Caporale to The Cocktail Lovers podcast (cue clapping sound effects and throw in a couple of 'whoops' for good measure!) As an Italian who has just opened his first independent bar in Barcelona, we couldn't think of a better (or nicer) person to talk to about the art of the aperitivo. In this episode the multi-award-winning bartender gives us a brief insight into the history of aperitifs, tells us how spritzes have gained popularity around the world, gives his insights on how aperitivo differs in Italy and Spain and shares some inspiring tips on how we can all bring some aperitivo elegance into our summer drinking repertoires – whether the sun is shining or not.From our drinks cabinet we taste Seven Tails XO, a modern brandy created specially for mixing and try out Linden Leaf Cocktail Elements, the clever new atomisers adding a hit of citrus freshness to your glass. Cas Oh's excellent book, 'Co-Specs' gets the thumbs up as our pick of books to add to your cocktail library and our bar review takes us to Mexico via Marylebone to Maxim Schulte's excellent Mezcalaria at Kol. There's more too… Listen to the end for details of how to win a fabulous, very special bottle of Royal Salute The Polo Estancia Edition. Entries close 28th July. You're welcome…What we're mixing:A Classic Daiquiri(recipe from the Schofield's Fine and Classic Cocktails)15ml caster sugar30ml freshly-squeezed lime juice60ml white rum (we used Bacardí)Method:Place the caster sugar and lime juice in a shaker and stir to dissolve the sugar. Add the rum and shake with ice. Strain into a chilled coupette and serve.For more from The Cocktail Lovers, including signing up for our digital and print magazine, visit our website, thecocktaillovers.comTo see the products feature in this episode, see our Instagram page @thecocktaillovers and check out their websites below:The Cocktail Lovers theme music is by Travis 'T Bone WatsonCo-Specs Linden Leaf Cocktail ElementsMezcaleria at KOLRoyal SaluteSips Drinkery House (now open!)Seven Tails XO Brandy Hosted on Acast. See acast.com/privacy for more information.

How can wedding vendors be better allies for LGBTQ+ couples? That's what we asked this week's guest Tia Nash of Tia Nash Photography. Listen in with hosts Rena Sweeney of Alchemy Events and Jessica Burke of NOW Weddings as we learn about being affirming versus inclusive and get Tia's advice on working with LGBTQ+ clients. Thank you to The Cannery for hosting, Hootdown for filming and Daniel Levy for showing us how to make this week's cocktail, A Classic Daiquiri featuring Seven Three Distilling Co.'s Black Pearl Rum.

This week the boys sit down with a few bottles of rum. Scott make a Classic Daiquiri and a Dark and Stormy for the boys while Zac makes Hurricanes. They get into the problems with social media, the olympics, and Eevee tries to destroy Brads laptop. The rum used was Bayou Rum and Blackheart Spiced Rum. Do you want to get into brewing? Well if you head over to www.beersoftheroundtable.com/homebrewing (http://www.beersoftheroundtable.com/homebrewing) anything you buy will support this podcast! iTunes (https://itunes.apple.com/us/podcast/beers-of-the-round-table/id1245448033) | Google Play (https://play.google.com/music/listen?u=0#/ps/I2uidh222fsvxzfatumxzmm7kei) | Sticher (https://www.stitcher.com/podcast/beers-of-the-round-table?refid=stpr) | Overcast (https://overcast.fm/itunes1245448033/beers-of-the-round-table) | Instagram (https://www.instagram.com/beersoftheroundtable) | Facebook (https://www.facebook.com/BeersRoundTable/) | Website (http://www.beersoftheroundtable.com/)

The Speedrack Northeast semi-finals took place at the Melrose Ballroom in Queens NY on January 7, 2018. This is the 7th season of this great event. Speed Rack, was founded in 2011 by Ivy Mix and Lynnette Marrero. This from speed-rack.com: “The service industry can sometime be thought of as a man’s world. "Mix and Marrero have been able to shine a spotlight on female mixologists thriving behind bars around the country; and while they are at it, raise money for breast cancer research, education, and prevention. “The idea was to create a cocktail competition for the ladies -one that celebrated women, was created by women and supported women; in and out of the spirits industry. In their first year, Speed Rack met over 200 bartenders across the country and raised over $69,000.” That was the first year. This is now the 7th season of Speedrack! The competition is held in cities all over the country with the final held this year on May 8, 2018 in Chicago. We really encourage you to attend, volunteer or even enter the competition. It is such a fun time. Its like a rock concert for Bartenders! The brand sponsors have tables set up all around the venue offering cocktails and samples of their products. For Dry January, our friend Mimi Bernham made a delicious N/A punch with Perfect Puree ingredients. Perfect Puree makes great pureed products, mostly fruit, which are awesome in cocktails. The Carmelized Pineapple is one of my favorites! Perfect Puree is really good about shipping samples btw. This is for foodservice professionals only, but they will ship some frozen samples to your bar or restaurant if you go to their website. Cocktail of the Week: January Punch  Courtesy of Mimi Bernham 40 oz water  7 Rosehip Tea bags (Onno Behrends Brand)  24 oz The Perfect Puree Prickly Pear  18 oz Ginger Beer 1 6 oz seltzer  12 oz pure Acai Juice  5 oz lemon juice  3 oz grapefruit juice  3 tablespoons Sorghum Syrup Method: Allow tea bags to steep for 40 minutes.  Squeeze tea bags, and discard.  Combine lemon juice and sorghum syrup and shake well to thoroughly blend.  Add all ingredients, except for the Ginger beer & seltzer, to a punch bowl and stir to blend.  Add seltzer and ginger beer, and gently stir as to keep some bubbles.  Add ice to chill the punch;  Make an ice ring with rosemary, lemon wheels and fresh cranberries. The aromatics from the ice ring further enhance the punch.  Makes approximately 3.5 liters of punch Mimi was our guest on Bartender Journey #161 To attend speedrack its only $25 (or $30 at the door), 100% of which goes to 9 different Breast Cancer charities. According to the speedrack website, approximately $100k is now donated each year. You can also go as a volunteer. The format of the competition is this: In each city 8 ladies are chosen to compete in the semi-final. It’s a round robin format, so in the first round the ladies are on stage 2 at a time in 4 heats. There are 4 that move on, and again they compete 2 at a time until there are 2 left for the final. There are 4 judges who call out what drink they would like. Both competitors are making all 4 drinks per round. Like it says in the title Speedrack, its all about speed. The ladies are timed. In one round Becca Pesce was up against Samantha Casuga. Both ladies Bartend at Dead Rabbit. Becca is our good friend from USBG NY. Becca also works for Angel’s Envy as a Whiskey Guardian, as they call their Brand Ambassadors. The 2 bars are on the big stage and the contestants build their round of drinks as quickly as possible. And these are not simple drinks! There are drinks like the Lion’s Tail, the Cooper Union and the El Diablo. At least it’s a finite list – the competitors are given a list ahead of time of possible cocktails they may be asked to make. And taste counts too! The judges can add penalty time based on taste, presentation, technique etc. Becca won her first round, but unfortunately Becca her next round to Haley Traub. Haley moved on to the final round. As I record this in mid January 2018 there are 4 dates still to come, plus the final in Chicago. The 4 remaining semi-finals are in New Orleans, Phoenix, Washington D.C. and Boston. Book of the Week: Julie Reiner was one of the judges. She wrote: The Craft Cocktail Party: Delicious Drinks for Every Occasion I spoke to Julie way back in 2015 at Tales of the Cocktail. In the final round Celeste “Lucky” Dittanmo of Whistle & Tins in Maplewood NJ was up against Haley Traub of Dutch Kills in Queens. Haley was victorious and moves on to the finals in Chicago. I hope you’ll attend, volunteer or compete. All the info is on speed-rack.com and there are lots of videos on facebook – just search for speedrack (one word - no space). I hope you checked out the previous episode of Bartender Journey. Podcast #239 is all about the Classic Daiquiri. I spent a lot of time on that episode and I think it came out pretty good, if I do say so myself! So please go back and listen to that one if you haven’t already. Toast: Here’s to God’s first thought, “Man”! Here’s to God’s second thought, “Woman”! Second thoughts are always best, So here’s to Woman!

The Daiquiri.  A drink everyone has heard of, but likely the many people think of as a pink slushy containing copious amounts of inexpensive nondescript alcohol. What the Bartending community sometimes refers to as a “Classic Daiquiri” is a very different drink than the slushy artificially colored and flavored thing many people think of as a Daiquiri.  While a frozen Daiquiri can be delicious, a “Classic Daiquiri” is  simply 3 ingredients, shaken until very cold and served without ice in a chilled cocktail glass. It is arguably one of the most important drinks for any Bartender to master.  This wonderful cocktail, (I start to crave one as I write this at 10am), is a delicate balance of Rum, freshly squeezed lime juice and simple syrup. Just as the simple omelet is considered a gage of a Cook’s talent, a Bartender’s Daiquiri is a clue into a Bartender’s skill, methodology and education. What makes this drink so important?  For one, the Bartender must perfectly balance the three ingredients.  Too much lime juice, or not enough sugar and the drink will be too tart and make your face pucker.  Too much sugar and the result will be obvious.  Not enough Rum and the drink will be “flabby”.  As it is shaken, a fourth ingredient is added - water.  Diluting the drink with the perfect amount of water from the melting ice is a technique that takes skill, precision, instinct and experience. There is another reason that this cocktail is so important for the Bartender to understand and be able to prepare properly.  This drink is a basic “sour” style drink, like a whiskey sour.  Just as the culinary world has 5 “mother sauces”, we have categories of cocktails. The sour is the basis for countless drinks.  For more details and cocktail recipes please visit bartenderjourney.net/daiquiri

We’ll talk with Chet Holstein who makes Kuma Turmeric Liqueur in Washington State. We’ll talk about his unusual and delicious product. Plus the humble Gin and Tonic - how can we change things up a little? It’s the Bartender Journey Podcast No. 236!  ​Listen with the audio player on this page, or subscribe in Apple Podcasts, Android or Stitcher Radio. Tonic began as a medicine many years ago. According to Wikipedia: "Quinine was added to a drink to protect against malaria. It was originally intended for consumption in tropical areas of South Asia and Africa, where the disease is endemic. "Quinine powder was so bitter that British officials stationed in early 19th Century India and other tropical posts began mixing the powder with soda and sugar, and a basic tonic water was created. The first commercial tonic water was produced in 1858.[1] The mixed drink gin and tonic also originated in British colonial India, when the British population would mix their medicinal quinine tonic with gin." Many bars are making there own Tonic syrups, which are then mixed with seltzer to make Tonic water.  Brands like El Guapo Bitters also sell great bottled Tonic syrup. There are many possiblities for a G&T.  I love a healthy dash of fresh lime juice in my G&T.  You can add some of Chet's Kuma Turmeric Liqueur, or some El Guapo Rose Cordial, (which is up for a 2018 Good Food Award btw). Another option is to serve your G&T with fresh herbs & fruit in a big wine glass, the way they often do in Spain. Book of the Week: Ed McMahon's Barside Companion Upcoming Episode - Classic Daiquiri.  Your chance to be involved! We are planning a future episdoe dedicated the Classic Daiquiri. We’d love for you to be involved! Record your favorite Daiquiri recipe or story with a voice recorder on your phone and email to brian@bartenderjounrey.net If we have any subscribers that represent a Rum brand and would like to send some samples along for us to play with, please get in touch! You can use the same email address brian@bartenderjounrey.net So get your input for the Daiquiri show to me by 12/20/17 and we’ll aim to release that episode as the first Bartender Journey episode of 2018. Toast of the Week: Here’s to our guest! Friends of our Friend’s is double our friend. Here to them!  

We get a lesson on making Caipirinha cocktails from owner of Leblon Cachaça, Steve Luttmann!

Cachaça is the national spirit of Brazil and the base spirit for the Caipirinha cocktail.  Find the Caipirinha recipe below. Also, we pay tribute to Sasha Petraske, who left us way too soon and left a hole in the Bartending community.  Quoting from the New York Times article about Sasha's passing, "Mr. Petraske’s role in the modern cocktail revival is difficult to overstate."

Mix up a Classic Daiquiri with the recipe below and join us on August 31, 2015 at 9pm (you local time), as we raise a glass to Sasha Petraske, founder of Milk & Honey and inspiration to a generation of Bartenders. 
Listen to the Bartender Journey Podcast # 124 with the player below, or subscribe on iTunes or Stitcher radio.
 Classic Daiquiri Recipe:
 2 oz Silver Rum
 1 oz Fresh Lime Juice
 3/4 oz Simple Syrup
 Shake with ice.  Double Strain into a chilled coupe glass.   Leblon Caipirinha Recipe: 2 oz Leblon Cachaça 1/2  a lime, cut into wedges 2 tsp Superfine sugar or 1 oz Simple syrup Muddle the lime and sugar in a shaker. Fill the shaker with ice and add Leblon Cachaça. Shake well and serve in a rocks glass. Garnish with a lime wedge. View the Hey Bartender movie by becoming a member of Amazon Prime.