Podcasts about cocktail book

We're simple people here at Whiskey With Witcher. We love geeky stuff and things that are high in alcohol, so it was only a matter of time until we spoke to a fan who combines both. This week, we say hello to Adam Carbonell, one of the authors of Supernatural: Join the Hunt, the official cocktail book of the Supernatural TV series. A longtime brewer and mixologist, Adam crafted dozens of original cocktails inspired by the show over a ridiculously short amount of time. How did he do it? That's what we attempt to find out as we discuss Adam's surprising relationship to Supernatural, how he managed to create original recipes based on sometimes limited information and which of the book's many drinks he's most proud of. Plus, he teases some other fandoms he'd enjoy creating drinks for (The Witcher, maybe?), shares a few publishing war stories and answers some demonically devious drunken questions! You can find Supernatural: Join the Hunt – The Official Cocktail Book at bookstores and online retailers. Keep up with Adam Carbonell on Instagram at @youlookitalian.

The BanterThe Guys talk about Calvados, what makes it special and why we should taste a wide range of spirits to find the ones you truly enjoy. To this end they run The Spirits Project at their restaurant where they offer samplings of high-end spirits at cost to consumers to further community and conversation. It's still happening in 2024. If you're near central NJ, join us! The ConversationThe Restaurant Guys talk with Jim Meehan,  an accomplished bartender and operator of Please Don't Tell speakeasy and now author of The PDT Cocktail book. The Guys are taken with the recipes, artwork and beauty of the book. Hear about Jim's inspirations behind it all.The Inside TrackThe Guys are so friendly with Jim he has a special nickname for Francis. "You guys, thank you so much. It's been such an inspiration to me to come to your restaurants over the years.  To not only get to know you guys as restaurateurs, but to get to know you guys as friends.  So, it's really exciting for me to share this with you on your great show,” Jim Meehan on The Restaurant Guys Podcast 2011BioIn 2007 Jim Meehan, a seasoned bartender, opened Please Don't Tell speakeasy bar in the East Village (NYC) which garnered much acclaim. Jim has been awarded numerous Spirited Awards from Tales of the Cocktail including American Bartender of the Year, World's Best Cocktail Bar, Best New Cocktail Book, and Best Bar Mentor. He received James Beard Foundation Awards for Outstanding Bar Program and Best Beverage Book as well as numerous other accolades. He has written countless articles and three books. The most recent is The Bartender's Pantry: A Beverage Handbook for the Universal Bar. InfoJim's Book mentioned in the podcastThe PDT Cocktail Book: The Complete Bartender's Guide from the Celebrated Speakeasy by Jim Meehan and Chris GallJim's Instagram@mixographyReach out to The Restaurant GuysSupport the showOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2390435/support

This is a Library Selection from 2005 The Banter The Guys share a New York Times restaurant review that panned a theme restaurant called Ninja New York. Check out the link in the notes to see how long it lasted. The Conversation The Restaurant Guys welcome old friend Dale DeGroff, King Cocktail, to discuss his work with the Museum of the American Cocktail and the history of cocktail resurgence around the world. They discuss attributes of a great bartender, Dale's work in cocktail education and tips for creating fantastic drinks at home. You won't want to miss this conversation with a legend! The Inside Track The Guys met Dale at an informal lunch group called The Red Meat Club back in 1993 where Dale claimed that cocktails can be just as complex and interesting as wine. Not convinced, The Guys went to The Rainbow Room, where they were schooled by the King of Cocktails himself. They left convinced.  Dale helped them create New Jersey's first craft-cocktail program at Stage Left Steak and inaugurated it with a Degroff Cocktail Dinner there in 1994! The cocktail program there is now the oldest craft-cocktail program in America. The King and The Guys have remained good friends and collaborators all these decades!  All hail The King! Bio Dale DeGroff is the author of best-selling cocktail books: The Essential Cocktail, winner of the 2009 Tales of the Cocktail Spirit Award for Best New Cocktail/Bartending Book, and The Craft of the Cocktail and its revision The New Craft of the Cocktail Book which is the best-selling cocktail book of all time!  He is the founding president of the Museum of the American Cocktail in New Orleans, founded in 2005. He is also a partner and consultant in the Beverage Alcohol Resource (BAR) group.  The James Beard Foundation awarded DeGroff the 2009 Wine & Spirits Professional Award, and in 2015 inducted him into the Who's Who in Food & Beverage in America. He received the 2009 Lifetime Achievement Award from Nightclub & Bar Magazine, the 2008 Tales of the Cocktail Lifetime Achievement Award. He continues to teach, lead and tell the story of the cocktail.  He is the co-creator of DeGroff Bitter Aperitivo and DeGroff New World Amaro.  Info DeGroff amaro and bitters https://www.stageleftwineshop.com/websearch_results.html?kw=dale+degroff Dale DeGroff's books https://www.amazon.com/s?k=dale+degroff&crid=3UQ9BF5KAGSJ6&sprefix=dale+degrof%2Caps%2C420&ref=nb_sb_noss_2 Drinkboy (a blast from the past) https://drinkboy.com/ The Museum of the American Cocktail https://www.southernfood.org/motac The Ninja New York Review by Frank Bruni https://www.nytimes.com/2005/10/26/dining/yelping-warriors-and-rocks-in-the-broth.html Ninja New York lasted 15 years https://ny.eater.com/2020/3/5/21166070/ninja-restaurant-nyc-tribeca-closure-japanese-sushi Dale DeGroff IG @kingcocktl Our Sponsors The Heldrich Hotel & Conference Center https://www.theheldrich.com/ Magyar Bank https://www.magbank.com/ Withum Accounting https://www.withum.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Winshop https://www.stageleftwineshop.com/

The Banter The Guys recall a very special cocktail they made prior to bartending…and they didn't use a punch bowl.  The Conversation The Restaurant Guys host world-changing cocktailian Dale DeGroff who walks us through the history of the cocktail in America.   The episode ends  with suggestions for cocktails using Dale's amaro and a toast with old friends.   The Inside Track The Guys met Dale at an informal lunch group called The Red Meat Club back in 1993 where Dale claimed that cocktails can be just as complex and interesting as wine. Not convinced, The Guys went to The Rainbow Room, where they were schooled by the King of Cocktails himself. They left convinced.  Dale helped them create New Jersey's first craft-cocktail program at Stage Left Steak and inaugurated it with a Degroff Cocktail Dinner there in 1994! The cocktail program there is now the oldest craft-cocktail program in America. The King and The Guys have remained fast friends and collaborators all these decades!  All hail The King! Bio Dale DeGroff is the author of best-selling cocktail books: The Essential Cocktail, winner of the 2009 Tales of the Cocktail Spirit Award for Best New Cocktail/Bartending Book, and The Craft of the Cocktail and its revision The New Craft of the Cocktail Book which is the best-selling cocktail book of all time!  He is the founding president of the Museum of the American Cocktail in New Orleans, founded in 2005. He is also a partner and consultant in the Beverage Alcohol Resource (BAR) group.  The James Beard Foundation awarded DeGroff the 2009 Wine & Spirits Professional Award, and in 2015 inducted him into the Who's Who in Food & Beverage in America. He received the 2009 Lifetime Achievement Award from Nightclub & Bar Magazine, the 2008 Lifetime Achievement Spirited Award from Tales of the Cocktail Foundation. He continues to teach, lead and tell the story of the cocktail.  He is the co-creator of DeGroff Bitter Aperitivo and DeGroff New World Amaro.  Info Dale DeGroff bitters, aperitivo and amaro https://www.stageleftwineshop.com/websearch_results.html?kw=dale+degroff Dale DeGroff's books https://www.amazon.com/s?k=dale+degroff&crid=3UQ9BF5KAGSJ6&sprefix=dale+degrof%2Caps%2C420&ref=nb_sb_noss_2

CHAPTERS: 00:00 - Intro 1:10 - Introducting Katie 3:40 - The West Hollywood Cocktail Book 6:20 - Tasting Martin Gail Cognac 13:41 - What's Your Favorite Cocktail 16:32 - Do You Like Tequila 19:36 - What Does The UK Make 22:10 - Why the US is Happier than the UK 26:13 - Donald Trump vs Joe Biden 2 29:05 - Dating in the US vs the UK 33:08 -What Makes a Relationship Successful 36:40 - Hookup Culture 37:40 - What Happens After Sex 41:08 - How Men View Women After Sex 43:11 - Why Dating Apps Don't Work 47:54 - One Night Stands 49:10 - What Women Want 51:50 - The Dating App Experience 55:17 - What is F*** Shaming 57:30 - Why Can't You Get a Second Date 59:10 - How to Get a Second Date 1:05:04 -Can You Be Happy With Someone Who Doesn't Satisfy You Sexually 1:07:50 - Can Women Keep Long Term Relationships If They're Not Satisfied Sexually 1:09:35 - Women Want You More When You're Married 1:12:57 - Wife's Perspective 1:14:45 - Who Would You Take Advice From 1:20:30 - The Problem With Settling Down Early 1:22:40 - The Value of a High School Crush 1:26:20 - How to Compete with High Value Men 1:30:30 - The Exception vs The Rule 1:33:00 - Women Believe What You Tell Them 1:42:02 -Katie Way 1:44:05 - The Game Chose Me 1:46:57 - Promote Your Book 1:47:17 - TV Show 1:48:18 - Final Words

We had a blast catching up with Bentley Gillman and talking about his new foraging cocktail book, "Cocktails in Bloom," which is available for pre-order. You can find ingredients to forage when heading into the woods or even your backyard. Bentley combines his love of the wilderness with his passion for distilling at Tattersall and making beautiful spirits, cocktails, and mocktails.He shared a recipe with me for “Vermouth” that I tried with “Ground Ivy” or “Creeping Charlie.”* Gather 1 cup of “Creeping Charlie” * Add 1/4 cup sugar and macerate* Refrigerate overnight* Add a bottle of any variety of white wine and refrigerate for two more days* Taste for sweetness and strain* Use the “Vermouth” mixture for a martini or* Makeva Spritz with 1.5 oz “Vermouth” to 3-4 oz sparkling waterAnother recipe he mentioned in the podcast is his “Dandelion and Spruce Tonic” Recipe from the book. Pre-order now and get a custom bandanna for your own foraging adventures! Thank you for reading Stephanie's Dish Newsletter. This post is public so feel free to share itIngredients:* 1/2 cup Spruce Tips* 5g dried (or 25g fresh) dandelion root* 1 cup water* 2 cups sugar* 1 stalk chopped lemongrass* 2 limes, zested and juicedInstructions: Simmer water, sugar, dandelion root, and lemongrass until sugar is dissolved. Remove from heat, stir in lime zest, and allow to cool. Strain into a jar, add lime juice, and stir.For a cocktail: Mix 1 ounce of tonic syrup with 1 1/2 ounces of gin. Pour over ice and add 4 ounces of soda water. Garnish with spruce tips and a squeeze of lime.For a Mocktail: Mix 1 ounce of syrup with 3 ounces of cold brew. Pour over ice and add 2 ounces of soda water. Garnish with an orange.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

We had a blast catching up with Bentley Gillman and talking about his new foraging cocktail book, "Cocktails in Bloom," which is available for pre-order. You can find ingredients to forage when heading into the woods or even your backyard. Bentley combines his love of the wilderness with his passion for distilling at Tattersall and making beautiful spirits, cocktails, and mocktails.He shared a recipe with me for “Vermouth” that I tried with “Ground Ivy” or “Creeping Charlie.”* Gather 1 cup of “Creeping Charlie” * Add 1/4 cup sugar and macerate* Refrigerate overnight* Add a bottle of any variety of white wine and refrigerate for two more days* Taste for sweetness and strain* Use the “Vermouth” mixture for a martini or* Makeva Spritz with 1.5 oz “Vermouth” to 3-4 oz sparkling waterAnother recipe he mentioned in the podcast is his “Dandelion and Spruce Tonic” Recipe from the book. Pre-order now and get a custom bandanna for your own foraging adventures! Thank you for reading Stephanie's Dish Newsletter. This post is public so feel free to share itIngredients:* 1/2 cup Spruce Tips* 5g dried (or 25g fresh) dandelion root* 1 cup water* 2 cups sugar* 1 stalk chopped lemongrass* 2 limes, zested and juicedInstructions: Simmer water, sugar, dandelion root, and lemongrass until sugar is dissolved. Remove from heat, stir in lime zest, and allow to cool. Strain into a jar, add lime juice, and stir.For a cocktail: Mix 1 ounce of tonic syrup with 1 1/2 ounces of gin. Pour over ice and add 4 ounces of soda water. Garnish with spruce tips and a squeeze of lime.For a Mocktail: Mix 1 ounce of syrup with 3 ounces of cold brew. Pour over ice and add 2 ounces of soda water. Garnish with an orange.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Elliott Clark, you've made it to eighty thousand followers! What are you gonna do now? That's the question on everyone's mind as Elliott, aka Apartment Bartender sits down with the band to talk building a personal brand, surviving the attention economy, and becoming a dad. He also talks about the process of writing and putting together his new book “Let's Do Drinks” which is out in April and available for preorder now. Plus, is Jimmy Fallon trolling us? The band talks about a new sketch with Fallon, Keegan Michael Key, and a special guest appearance by Boy George that seems an awful lot like it's making fun of us, or at least who we used to be ten years ago.  Don't forget to click SUBSCRIBE and RATE the show if you can. 

Rem and Sam are joined by Author, Chef, and Spirits Expert Lou Bustamante. He is the author of "The Offical Downton Abbey Cocktail Book" as well as a contributor for the SF Chronicle and Eater. They discuss Lou rediscovering the NFL through NFL+ this season, his thoughts on Purdy and Mahomes, best storylines, Lou's writing process, the gang's time working in restaurants, regional foods, and more! You can read Lou and purchase his books from his website! thevillagedrunk.com Rem and Sam then discuss the recent Mahomes/Brady conversations, emptying out the NBA fake trade notebook, the Knicks' run since the OG trade, the Grizzlies in tank watch, and what the Thunder need to add, as well as their picks for the 2024 Grammys including the General Field and Rap Field, Steph vs Sabrina at All-Star Weekend, Sam taking the Coach K mantle, and more! Follow 'Rem and Sam' as they discuss the latest in sports, movies, music, and more! ⁠⁠Rem and Sam Podcast on Instagram ⁠⁠ ⁠⁠Rem and Sam Podcast on YouTube⁠⁠ - SPONSORS: Pura Vida Bracelets(link + promo for 20% off!) (Link) https://sldr.page.link/i9aW (Code) REMINGTONMORROW20 BETSTAMP (sign up and tell them we sent you!) (Link) ⁠betstamp⁠ (Code) REMINGTONM DRF SPORTSBOOK (use link + promo for up to $300 deposit match!)(rules and regulations apply) (Link) ⁠https://drf.btvsportsmarketing.com/drf-sign-up/?c=RemmingtonMorrow⁠ (Code) DRF300 (DM us an SS of your first bet to help support the pod!) - Hosts: ⁠⁠⁠⁠⁠⁠⁠⁠Samson Kimani ⁠⁠⁠⁠⁠⁠⁠⁠ & ⁠⁠⁠⁠⁠⁠Remington Morrow⁠⁠⁠⁠⁠⁠  - Music: "Pictures Frames" (prod. Prigida)

It's a big week for the Bonita Army, and there's a lot to be thankful for! This week, two BIG episodes of The Nikki & Brie Show are dropping on your podcast feed, featuring conversations with two very amazing, very different women. For today's special Monday drop, Nikki & Brie welcome Ariana Madix from Vanderpump Rules on Bravo. After a difficult start to 2023, she's on top of the Dancing with the Stars leaderboard, launching a new cocktail book, opening up a restaurant, and not letting anyone clip her wings. The conversation kicks off with he very unusual way that Ariana learned she'd be joining the season 32 cast of DWTS and why she had to tone down her immediate reaction. She also dives into her love of Britney Spears and why she's so excited to dance the Rumba to “Cruel Summer” when she and Pasha hit the ballroom this Tuesday for Taylor Swift Night on Dancing with the Stars! And when you tune into Taylor Swift Night this week, look for Nikki in the audience! Nikki & Brie also talk to Ariana about her mindset when it comes to competition, becoming friends with the cast of the show, the support she's receiving from her friends, and the shocking pre-show routines that make her a little nervous before the cameras go live Tuesday nights on ABC, something Nikki certainly has some experience with. Ariana's also taking the world by storm as guest host on Love Island Games (one of Nikki's favorites), a restaurateur and gives Nikki & Brie an update on the status of Something About Her, the sandwich shop she's opening up with her Vanderpump Rules costar Katie Maloney in West Hollywood. There's also an in-depth conversation about her new cocktail book, Single AF Cocktails: Drinks For Bad Bitches! Ariana's also taking this time to spread her wings, learning to lean on her friends and family, and navigating her way through a difficult time to learn to love herself, her own body, and her independence after a time when her personal life made a lot of headlines and some sage advice for anyone else that's going through a breakup. To close out the conversation, Ariana shares what she's grateful for as Thanksgiving approaches, and we're grateful that Ariana joined Nikki & Brie this week on the podcast! Follow Ariana on InstagramGet Ariana's new book, Single AF Cocktails: Drinks For Bad Bitches Call Nikki & Brie at 833-GARCIA2 and leave a voicemail!Follow Nikki & Brie on Instagram and send Nikki & Brie a message on Threads!To watch exclusive videos of this week's episode, follow The Nikki & Brie Show on YouTube, Facebook, and TikTok!  

In this time-traveling, globetrotting conversation with Amanda Schuster, author of Signature Cocktails, some of the topics we discuss include: How Amanda went about sourcing 200 signature recipes from all corners of the globe and spanning over 500 years of history. What distinguishes signature cocktails from their more generic counterparts like Old Fashioneds, Manhattans, and Martinis - specifically, the roles of people, places, and events. An examination of certain important historical trends, from milk punches, to private clubs, to luxury travel, all of which yielded cohorts of era-defining signature cocktails we still enjoy today.  The importance of menu attribution in spreading contemporary signature cocktail recipes across the digital and physical world. And tips for designing a signature cocktail for your own bar or home cocktail lounge. Along the way, we explore the bedeviling properties of chocolate and gin, when a Margarita isn't a Margarita, how to defeat an invading army by spiking the drinking well with whiskey, and much, much more.

This weeks guest is Natalie Bovis. Natalie's first high school restaurant job was as a busser in her hometown of Santa Fe, New Mexico, back in 1985. Since then, Natalie has held every front-of-house position imaginable in restaurants, bars, and nightclubs from Los Angeles, Paris, Washington DC,to a small town on the Costa Brava in Spain. Natalie has been a restaurant publicist, and is currently a culinary event producer, and cocktail book author. Natalie was one of the first women blogging about mixology when she launched The Liquid Muse in 2006. From there, she has taught mixology seminars at Tales of the Cocktail in New Orleans, at the Bols House in Amsterdam, Portland Cocktail Week, Arizona Cocktail Week; consults for liquor brands; and co-founded OM Chocolate Liqueur, which is now available in 18 states and the Caribbean. In 2015, she created New Mexico's first annual mixology festival, and she is also a Culinary Producer for the James Beard Foundation's Taste America national dinner series. Natalie's latest book, Drinking with My Dog: the Canine Lovers' Cocktail Book, came out earlier this year, and her next book Cocktails with My Cat: Tasty Tipples for Feline Fanatics comes out next Spring. Links theliquidmuse.com @theliquidmuse @sugarrunbar @babylonsistersbar @argyle_arms_2023 @the_industry_podcast email us: info@theindustrypodcast.club Podcast Artwork by Zak Hannah zakhannah.co

John deBary, author of “Drink What You Want” and the upcoming “Saved by the Bellini” sits down with Greg and Sother to talk about, what else? The 90s. Bucket hats, low rise jeans, Melrose Place and how all those relate to fun tasty cocktails abound in this episode. Plus, they talk about two things that have proven surprisingly tricky when it comes to the world of cocktails - taking care of yourself and having fun. Alternatively goofy and serious, this is one chat that pairs well with nostalgia and an old boyband cassette.Photo credit Aaron Robin (@someonesproblem)Don't forget to click SUBSCRIBE and RATE the show if you can. 

______________________________ Subscribe to the show: Apple, Spotify, Stitcher, Audible, or Google. Please rate and review the show on your favorite Podcast platform, and if you have any questions or comments, message us here, or send us an email at boozedancing@gmail.com. ______________________________ “Hey, nice marmot.” We were told by someone or read it online or […]

Dear Listeners, How can this be the last episode of Series 4? We cannot believe the diversity and range of Series 4 and we owe so much of it to your fantastic input. Not to mention the lovely James, Jack, and Mijon! Thank you listeners and thanks guys! We are so grateful that we decided to celebrate the season and gift you with a deep dive into making the most delicious coffee cocktail that you've ever had! Recipes included! How is this possible? We reached out to two coffee cocktail mixologists: Dave Jameson, 2-time UK Coffee in Good Spirits Champion, a Q-Arabica grader and coach of the 2017 World Coffee in Good Spirits Champion.Alexandra Hager Beverage R&D Specialist for US locations of the Korean Bakery Franchise Tous Les Jours and 2022 US Coffee in Good Spirits Champion and the first US competitor at the World Championships. On this episode, we pick their brains to learn about why they love coffee cocktails, how they create a balanced coffee cocktail, and how they create the perfect coffee cocktail based on a person's particular tastes. Then, Scott and Jools create custom coffee cocktails for each other! Get ready for a coffee adventure that will tickle your taste buds on Jools and Scott's Coffee Cocktail Celebration!—Join our Patreon to support the show! https://bit.ly/3vrispx Enjoy the legendary experience of a Moccamaster Coffee Brewers: https://bit.ly/3ANRBqQBecome your own barista with Rocket Espresso: https://bit.ly/3RiBXehWant to learn more about our wonderful guests and the products that were featured? Follow and check them out here!Alexandra Hager Website: http://bit.ly/3BnR8wE Instagram: http://bit.ly/3Fn0ZDZAlexandra recommends Death & Co's Cocktail Book: http://bit.ly/3Pq8vms / Kells Irish Restaurant and Bar: http://bit.ly/3FJ3GkL (especially, on Christmas Eve!)Dave Jameson's Danelaw Coffee Website: https://bit.ly/3HxVNjH / Instagram: http://bit.ly/3W5PjwgAsterly Bros Website: http://bit.ly/3iYVMe0 Instagram: http://bit.ly/3VReenJPophams Bakery: Instagram: http://bit.ly/3Huzc7CLucid Coffee Roasters: Instagram: http://bit.ly/3Br7UeyParadox Design and Coffee: Instagram: https://bit.ly/3DDdYSrChristmas Songs are courtesy of InAudio by infraction: http://bit.ly/3iWGRkN—The Recipes! The Black Rabbit!Ingredients: 1 oz (1 part) Aperol1 oz (1 part) Gin ( Preferably Light on the juniper ex. recommend Hendrick's or the like)1 oz (1 part) "Red Vermouth" - Cocchi Americano or Cocchi Rossa or Cocchi Vermouth di Torino1 dropper (0.7g) saline solution (1 part salt to 5 parts water)15g ground Rwandan coffee on a medium-fine setting (ideal for a pour-over), which I got from.....To Prepare it, you…Start with ground coffee in a decanter or container. Add alcohol.Add ice and stir for 45 seconds.Srain into separate decanter or container stir until coffee is combined.Let it sit for 2 min.Place coffee dripper over a glass with ice (Ideally one large cube).Pour over wet filter paper coffee filter - I used a v60 - into the glass of ice and garnish w/ an orange peel or flamed" orange twist.Drip should take approximately 2 min .The Toasty Mexoni Negroni.Ingredients: 1 teaspoon Apricot jam50ml - Mezcal - Scott used Mescal Verde (for more of a middle of the road smoky flavor) 25ml - Cold brew Coffee - If you make your own, a ratio of 120 g per liter is ideal - Scott used Dave Jameson's roastery's coffee - Mexico SIPRO Natural25ml - Asterly Brothers Estate Sweet Vermouth25ml - Campari To Prepare it, you...Combine mezcal, Campari, vermouth, cold brew in shaker or container.Add a teaspoon of apricot jam.Stir till the jam disperses.Strain into into a chilled glass with ice.Express the oils from an orange peel over the beverage and then drop the peel into the glass.Take a screenshot and tell your friends about Adventures in Coffee!Tag our Instagram handles:James Harper / Filter Stories: https://bit.ly/2Mlkk0O Jools Walker / Lady Velo: http://bit.ly/39VRGewScott Bentley / Caffeine Magazine: https://bit.ly/3oijQ91

While some will enjoy the simple pleasure of a Lambs & Coke, for others, that's just the tip of the ice cube as there's a whole world of cocktails out there to explore. Peter Wilkins is co-founder of the Newfoundland Distillery and he has just released a definitive guide, "The Newfoundland and Labrador Cocktail Book." He came by Week-end AM to chat with Heather Barrett

Bartenders and hospitality types get to see a broad swathe of humanity at their finest and at their worst — and pick up a lot of stories along the way. Hospitality at its best is also often a storytelling experience, and some of the best storytellers work in the industry. But what if you want to take it further, and get into writing about drinks and bars and the stories that come from that well? Well this episode is one for you. My guest is Holly Graham, she's someone whose writing about the bar world I admire a lot, and she's become one of Asia's — if not the world's — most trusted authorities on all things drinks and bars and booze. She's the managing editor for DRiNK Magazine, She's an academy chair for both the World's 50 Best Bars and Asia's 50 Best Bars, and just this past week was named at number 7 on Drinks International's Bar 100 list of the most influential global bar figures.  She's also just written and published her first book, called Cocktails of Asia.So in this episode Holly talks about how she came to be a drinks and bars writer, how she not only came up with the idea for her book, but what's involved in pulling it together, getting out there, and promoting as well. She'll also tell us whether or not it's wise to expect to make any money from writing a book. Holly also shares her advice for anyone wanting to get into writing, and why a passion for your subject is so important. Cocktails of Asia:https://www.manmomedia.com/product/cocktails-of-asia-regional-recipes-and-the-spirited-stories-behind-them/DRiNK Magazine:https://www.drinkmagazine.asia

Emily Vikre owns the Vikre Distillery in Duluth. This is one of my favorite places to spend an evening in Duluth as I am a huge fan of her various Gin varieties. In addition, Emily is the Cookbook Author of "Camp Cocktails" and the new "Family Camp Cookbook"The family camp cookbook recipes are accessible, and fun and really make planning a delicious outdoor camping trip pretty seamless.Try this Strawberry Fields recipe from her Cocktail Book to get ready for the great outdoors this Summer!Strawberry FieldsFor 1 cocktail1 grilled strawberry*Camp Cocktails2 oz. silver tequila3/4 oz. fresh lime juice1/2 oz. St. Germain (or other elderflower liqueur)1/2 oz. simple syrup (equal parts sugar and water, dissolved into a syrup)Gently muddle the grilled strawberry in a shaker. Add the tequila, lime juice, St. Germain, and simple syrup. Fill the shaker two-thirds full with ice, seal, and shake until well chilled. Double strain into a cocktail glass. I usually serve this drink up but you can also serve over ice. Garnish with a fresh strawberry, if you’re feeling fancy!*To grill strawberries, thread whole strawberries onto a skewer and place them over a heated grill. Grill over medium-low heat, turning occasionally until the berries are softening and juicy. (This can take anywhere from 2-10 minutes depending on how low you are keeping your heat.) Allow to cool before using.Camp Cocktails has a Bees Knees recipe that’s great and there are other Vikre Distillery cocktail recipes hereBEE'S KNEESShake 2 oz. Boreal Spruce Gin, 3/4 oz. lemon juice, and 3/4 oz. honey syrup* with ice until well chilled. Strain into a cocktail glass and garnish with a cherry.* To make honey syrup combine equal parts honey and water and stir until the honey dissolves. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com

Emily Vikre owns the Vikre Distillery in Duluth. This is one of my favorite places to spend an evening in Duluth as I am a huge fan of her various Gin varieties. In addition, Emily is the Cookbook Author of "Camp Cocktails" and the new "Family Camp Cookbook"The family camp cookbook recipes are accessible, and fun and really make planning a delicious outdoor camping trip pretty seamless.Try this Strawberry Fields recipe from her Cocktail Book to get ready for the great outdoors this Summer!Strawberry FieldsFor 1 cocktail1 grilled strawberry*Camp Cocktails2 oz. silver tequila3/4 oz. fresh lime juice1/2 oz. St. Germain (or other elderflower liqueur)1/2 oz. simple syrup (equal parts sugar and water, dissolved into a syrup)Gently muddle the grilled strawberry in a shaker. Add the tequila, lime juice, St. Germain, and simple syrup. Fill the shaker two-thirds full with ice, seal, and shake until well chilled. Double strain into a cocktail glass. I usually serve this drink up but you can also serve over ice. Garnish with a fresh strawberry, if you're feeling fancy!*To grill strawberries, thread whole strawberries onto a skewer and place them over a heated grill. Grill over medium-low heat, turning occasionally until the berries are softening and juicy. (This can take anywhere from 2-10 minutes depending on how low you are keeping your heat.) Allow to cool before using.Camp Cocktails has a Bees Knees recipe that's great and there are other Vikre Distillery cocktail recipes hereBEE'S KNEESShake 2 oz. Boreal Spruce Gin, 3/4 oz. lemon juice, and 3/4 oz. honey syrup* with ice until well chilled. Strain into a cocktail glass and garnish with a cherry.* To make honey syrup combine equal parts honey and water and stir until the honey dissolves. Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

Cole Newton, owner of Twelve Mile Limit and the Domino in New Orleans joins the band to talk about his new bar, his new book and his new job as the President of the USBG. A lot of great talk about the future of our industry in this one. Plus, Sother and Damon have been galavanting around the western US and Greg has… not.As mentioned on the show, Greg's friend and second generation cheesemonger Claire Matern just had her family cheese shop destroyed in a fire. You can donate to help the great folks behind Hiller & Moon here: https://gofund.me/9681a46cPlease SUBSCRIBE and RATE the show if you can. Join us each week as we sit down with a wide range of hospitality and spirits experts from around the world to discuss everything that impacts our business. FOLLOW US ON INSTAGRAM:Damon Boelte @DamonBoelteSother Teague @CreativeDrunkGreg Benson @100ProofGregSpeakeasy Podcast @SpeakeasyPodcastFOLLOW US ON TWITTER: Sother Teague @CreativeDrunk SpeakeasyRadio @SpeakeasyRadio#HRN10Years #DrinkingOnTheRadioHeritage Radio Network is a listener supported nonprofit podcast network. Support The Speakeasy by becoming a member!The Speakeasy is Powered by Simplecast.

Shannon Mustipher and The Cocktail Bandits come together for a conversation about how the pandemic has affected cocktail culture, the meaning of tiki, and how they strive to make a positive impact in the beverage space. They have tips for those just starting to experiment with at-home mixology, as well as stories about extravagant bar build-outs and collections.Shannon Mustipher is a cocktail consultant, spirits educator, and the author of Tiki: Modern Tropical Cocktails. After launching a Caribbean rum-focused bar at Gladys Caribbean in 2014, she went on to found Women Who Tiki, a tropical cocktail-centric pop-up that gathers a team of women bartenders to share their talents and collaborate on creating a one-night only experience.Johnny Caldwell and Taneka Reaves comprise the dynamic duo known as the Cocktail Bandits. They promote female empowerment through advocacy for the food and beverage community through a self-titled blog, events in the Holy City and beyond, and their book, Holy Spirits! Charleston Culture Through Cocktails.HRN On Tour is powered by Simplecast.

Pods promise the seductive smoothness of an espresso, just minus the faff! But is this for real? And should you buy a pod machine for your relatives this Christmas?We look at the case for pods from every possible angle. We cut them up, time them, try to recycle them and taste them!Jools is open to the idea of pods, but can she convince Scott, the planet's biggest pod-hater, that pods might actually have a place in our kitchens?To help settle the bickering, James speaks to Nathan McCarley-O'Neill (Assistant Food and Beverage Director and co-author of Claridge's The Cocktail Book) and carries out a taste-test experiment between a pulled shot vs pod coffee. We pick up the phone with sustainability journalist David Burrows and try to untangle the massive recycling mess us poor consumers face every time we puncture one of these small capsules. And to cap things off, we decamp to Casa Bentley for an especially ridiculous espresso drag race!-------------Come join our Patreon Community to support the show: https://bit.ly/3vrispx Discover how much CO2 is produced in each litre of Oatly compared to cow's milk: http://bit.ly/3aidSA3Help other people find the show by leaving a review on Apple Podcasts: http://apple.co/39iTRdkClick to buy Claridge's The Cocktail Book by Nathan McCarley-O'Neill and Denis Broci: https://bit.ly/3qiKFOMTry the Volcano coffee pods we tasted on the show for yourself. Nespresso compatible, and commercially compostable: https://bit.ly/3H0RryE Read David Burrows' writing on sustainability here: https://bit.ly/3qqBnQKFollow us on Instagram!Scott Bentley / Caffeine Magazine: https://bit.ly/3oijQ91Jools Walker / Lady Velo: http://bit.ly/39VRGewJames Harper / Filter Stories: https://bit.ly/2Mlkk0OElevator Muzak: Royalty Free Music from Bensound.com

So I have one question for you before I begin: Are you Team Bach or Team Coward?  Bach said: “Without my morning coffee, I'm just like a dried-up piece of a goat.” While Noel Coward asked, “Why do I drink champagne for breakfast? Doesn't everyone?” So how do you wake up in the morning Sponsored by Tanqueray Gin, I was joined at the final Lush Life Book Club at Oriole bar in London by Pippa Guy, the Brand Ambassador of Tanqueray Gin, and Jason Clark, Brand Ambassador of Talisker whisky.  Both former guests on this very podcast reveal their secrets to writing a cocktail book. Pippa's book “Let's Get Fizzical” is an inspiring mix of classic cocktail recipes such as bellinis and mimosas and offers tips, tricks, presentation ideas, and technical know-how to make your cocktails as sensational for the eye as they are for the palate. Jason recently designed and launched his first cocktail book "The Art & Craft of Coffee Cocktails" to inspire bartenders to care more about coffee & baristas to get more creative with coffee mixology. If you want to hear how this got where they did, you'll have to catch up on Lush Life - Jason's episode is https://alushlifemanual.com/how-to-love-the-things-you-hated-as-a-child (#104 - How to love the things you hated as a child), and Pippa's is https://alushlifemanual.com/how-to-make-history (#171 How to Make History) We have one coffee cocktail and one fizzy cocktail as our cocktails of the week. We start with the coffee and then celebrate with the fizz Our first is the Coffee & Tonic. You'll need INGREDIENTS  45ml Tanqueray 10 gin 60ml cold brew coffee and  120ml premium tonic water METHOD Fill a highball glass with ice cubes Add the gin, coffee, and top with the tonic Stir gently Garnish with a grapefruit zest For the Blueberry Bellini, you'll have to find it at https://alushlifemanual.com/ (alushlifemanual.com), where you'll also find all the ingredients in our shop. ----- Become a supporter of A Lush Life Manual for as little as $5 - all you have to do is go to https://www.buymeacoffee.com/lushlife (buymeacoffee.com/lushlife). Lush Life Merchandise is https://www.redbubble.com/people/alushlifemanual (here) - we're talking t-shirts, mugs, iPhone covers, duvet covers, iPad covers, and more covers for everything! And more!  Produced by https://podcastlaunch.pro (Simpler Media) Follow us on https://twitter.com/alushlifemanual (Twitter) and https://www.instagram.com/alushlifemanual/ (Instagram) Get great cocktail ideas on https://www.pinterest.co.uk/alushlifemanual/ (Pinterest) New episodes every Tuesday, usually!!

Always love hanging out with the gents from Dork Uncorked and chatting industry news along with my new book, BC Spirits Cocktail Book and the craft spirit movement in British Columbia and Canada. Craft spirits and cocktails is something that I rarely talk about in depth on the podcast and I am glad that they captured my love for the industry here. TEXT ME on COMMUNITY - +1 250 999-4182 Share a dram with the hospitality industry's top global talents: bartenders, venue owners, distillers and industry aficionados. Shawn Soole has lived, breathed, and imbibed hospitality for decades. Now, he delves into the advice, opinions, and provocative stories that are helping to define the creative, culturally-necessary space of ‘modern hospitality'—covering topics from front-of-house service, to back-end business operations, and every inch between. “Tales of the Cocktail” - Top 10 Best Broadcast or Podcast (2020). New episodes posted every Tuesday and Friday. Brought to you by www.soolehospitality.com FOLLOW US ON INSTAGRAM – Shawn Soole https://www.instagram.com/shawnsoole/ Soole Hospitality Concepts https://www.instagram.com/soolehospitalityconcepts/ FOLLOW US ON TWITTER - https://twitter.com/ShawnSoole FOLLOW US ON YOUTUBE - https://www.youtube.com/channel/UCGgDDJZM7HvJiQCaqmXEVNA --- Send in a voice message: https://anchor.fm/post-shift/message

People have been writing about drinks as long as they've been enjoying them. And with the rebirth of the cocktail during the last 20 years, prices for vintage drinks books have risen dramatically and bargains are much harder to find. On this episode of the award-winning podcast Life Behind Bars, co-hosts David Wondrich and Noah Rothbaum are joined by two experts—antiquarian bookseller Lizzy Young and Oxford-educated sociologist and Pomp & Whimsy Gin Liqueur founder Dr. Nicola Nice—to talk about cocktail book collecting and some newly discovered and undervalued volumes. (Yes, drinks books exist that even Dave and Noah haven't read) So fix yourself a cocktail and listen to this episode of Life Behind Bars. Cheers!Life Behind Bars features Half Full's editor Noah Rothbaum and its Senior Drinks Columnist David Wondrich as they discuss the greatest bartenders and greatest cocktails of all time. It won the 2018 and the 2021 Tales of the Cocktail Spirited Award for the world's best drinks podcast.Edited by Alex Skjong See acast.com/privacy for privacy and opt-out information.

Special Guest Pick of the Week: Maple Leaf Spirits' Lady of the Cask, (Brandy)

DX Daily is kicking off the weekend with some savage vibes from Future on a new collaboration with 42 Dugg, on which Future sends shots at his ex-girlfriend Lori Harvey and her father Steve. Hosts Ashia Skye and Ayeeedubb also give details on T-Pain's new cocktail recipe book, Fivio Foreign's message from behind bars, and the upcoming opening of the Universal Hip-Hop Museum. The ladies also run down a list of today's new releases, including music from YG, Mozzy, Young MA, Benny The Butcher, and more.

Have you ever thought about self-publishing a cocktail book or cookbook but don't know where to begin? Well, today's guest is here to help! Martina Jackson is a professional photographer, food blogger, and founder of Drea & Co. - a lifestyle platform. She recently added the title of self-published author to her resume with her first cocktail book: After Hours. Martina’s joy for life is at the forefront of her work and woven throughout every cocktail recipe and project that she touches. Whether it’s home styling tips or food and beverage adventures, Martina seeks to face every day with a light heart and a dash of luxury. In this episode, Martina shares her journey in self-publishing and how this passion project helped her evolve and cultivate new skills as a creative and entrepreneur. In the Table Topic, Martina gives her considerations and tips for embarking on your own self-publishing journey. Learn more about Martina Jackson, Drea & Co., and purchase her phenomenal cocktail book below: Website: dreaandcompany.com For Purchase: After Hours Cocktail Book Instagram: @martina.drea | @dreaandcohome Facebook: /martina.dreaandco | /dreaandcohome Mentioned by Martina Jackson in this episode: Tanisha Pinex (Photographer) Cliff Canon (Photographer) BLK and Bold Specialty Beverages

Hello and welcome to another episode of Tasty Pages, a podcast by Cooking The Books! In this episode, we discuss 'The PDT Cocktail Book' by Jim Meehan with illustrations by Chris Gall. We also chat about our (and your) favorite cocktails. And there's a family-friendly food joke! You can purchase the book here: https://amzn.to/3qMR8yI. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/tastypages/support

https://www.mixologytalk.com/186 Beautiful Booze’s Natalie Migliarini is one of the most influential voices in cocktails today. Listen in as she shares with Chris, cocktail gift ideas, how to capture the perfect cocktail shot for IG and more.

Cocktail Book, High School Music Teachers, Two Symphonies- The author of the book “Wisconsin Cocktails” is a guest on “Spectrum West.” The show also features two Eau Claire high school music teachers, the board president for the Rice Lake based Red Cedar Symphony, and the director of the Chippewa Valley Symphony.

Post Election Stress & The RAD Cookbook & Cocktail Book

1 Post Election Stress & The RAD Cookbook & Cocktail Book / 2 Win Rob's Change, Listener Mail & Jokes From The Maggots / 3 The Pressure Cooker / 4 Cookbook Promo & Things That Bother Dawn - Sink Hole Rats / 5 Election Shenanigans / 6 Master Of Movies & Election Shenanigans Part 2 / 7 Election Shenanigans Part 3 / 8 Treble Trouble / 9 Reaction To Show Changes / 10 Win Rob's Change / 11 Showgram Recap

How are you connecting with the people in your life right now? As we enter another lockdown here in the UK, staying in touch and maintaining connections are at the forefront of our minds right now. In this episode we share our ideas and tips for connecting with friends, partners and colleagues. Plus we give some fun conversation starters a go! We hope that you will enjoy this episode! If you have ideas on how to connect with the people in your life, whilst maintaining social distancing, we would love to hear from you. You can get in touch with us over on @LetsDiscussPodcast on Instagram.  EPISODE 78 SHOW NOTES Monica's blog - The Elgin Avenue Ella's Instagram account - @CocosTeaParty  Monica's Instagram account - @MonicaBeatrice Our show Instagram account - @LetsDiscussPodcast EPISODE 78 SHOW LINKS A Cup of Jo blog Hobbycraft wreath making supplies Kate La Vie’s cocktails at home The Cocktail Book by Balthazar London Happier by Gretchen Rubin Jude’s ice cream @MarenMorris Bad on Paper podcast Shagged Married Annoyed podcast Happier in Hollywood podcast, episode 177: Stepping Into Your Power At Work With Executive Coach Marie Garvey SUPPORT IF YOU ARE STRUGGLING WITH YOUR MENTAL HEALTH If you are struggling with your mental health, and need extra support, please know that you can always reach out to the Samaritans, either via samaritans.org or by calling 116 123 TODAY’S SPONSOR A huge thank you to Molton Brown for sponsoring this season of Let’s Discuss. Explore Molton Brown’s Juniper Jazz collection and Molton Brown’s Luxury Hand Wash Refill. Use the code DISC10 for 10% off of your order at MoltonBrown.co.uk. This applies in the UK online only, until November 11th 2020. For full Terms and conditions, head to letsdicusspodcast.com.

How are you connecting with the people in your life right now? As we enter another lockdown here in the UK, staying in touch and maintaining connections are at the forefront of our minds right now. In this episode we share our ideas and tips for connecting with friends, partners and colleagues. Plus we give some fun conversation starters a go! We hope that you will enjoy this episode! If you have ideas on how to connect with the people in your life, whilst maintaining social distancing, we would love to hear from you. You can get in touch with us over on @LetsDiscussPodcast on Instagram.  EPISODE 78 SHOW NOTES Monica's blog - The Elgin Avenue Ella's Instagram account - @CocosTeaParty  Monica's Instagram account - @MonicaBeatrice Our show Instagram account - @LetsDiscussPodcast EPISODE 78 SHOW LINKS A Cup of Jo blog Hobbycraft wreath making supplies Kate La Vie’s cocktails at home The Cocktail Book by Balthazar London Happier by Gretchen Rubin Jude’s ice cream @MarenMorris Bad on Paper podcast Shagged Married Annoyed podcast Happier in Hollywood podcast, episode 177: Stepping Into Your Power At Work With Executive Coach Marie Garvey SUPPORT IF YOU ARE STRUGGLING WITH YOUR MENTAL HEALTH If you are struggling with your mental health, and need extra support, please know that you can always reach out to the Samaritans, either via samaritans.org or by calling 116 123 TODAY’S SPONSOR A huge thank you to Molton Brown for sponsoring this season of Let’s Discuss. Explore Molton Brown’s Juniper Jazz collection and Molton Brown’s Luxury Hand Wash Refill. Use the code DISC10 for 10% off of your order at MoltonBrown.co.uk. This applies in the UK online only, until November 11th 2020. For full Terms and conditions, head to letsdicusspodcast.com.

Win Rob's Change & Cook & Cocktail Book Teaser

See omnystudio.com/listener for privacy information.

Le talk show du CHR en mode "CHILL". Dernier épisode de la "presque" radio enregistré en "presque" live depuis le laboratoire de création l'Achimiste by Matthias Giroud à Boulogne-Billancourt (92).  Autour de Laurent Le Pape et PhilGood (Philippe Audoin), Sébastien Ripari (Le Bureau d'Etude Gastronomique), Anthony Poncier (TOP 500 Bars), Réné Delvincourt (ABF),  Florian Thireau (The Cocktail Book), Matthias Giroud (Alchimiste), Mélinda Guérin White (WM Signature), Yann Casen (Hard Seltzer Snowmelt), François Bassnagel(Hard Seltzer OPean), Valentin Bros  (Hard Seltzer Natz), Nicolas Michaud  (Halewood International) ...

Kate Bolt of Living Lark talks all things hospitality and entertaining, and shares her passion for bringing people together.  She shares her favorite risotto recipe, why her color-coded cookbook shelf brings her joy, and the best (and quite surprising) party theme that she's ever planned. Listen in as Kate shares her passion for food and drink and gives us fun ways to bring our friends and family together, especially as we move out from our quarantine and forward into real life.  Plus...we talk about the best cocktails for summer, for creating in a batch, and for my Enneagram 3 self (hint, hint...it includes a bleu cheese stuffed olive garnish!) Where to Find Kate: Facebook Instagram Livinglark.com Order her Cocktail Book here What She Says: "I came from a place where I felt like doing things for myself was selfish...I had to get to a place where I could overcome a lot of negative self-talk." "It took me awhile to stop apologizing for putting myself out there." "I'm bringing joy to the world.  I'm bringing who I am and inviting others to come along." "It's important to have those friends that you can say 'come on over' to and not have to worry about cleaning your house." "Friendships are formed in the kitchen...because food is our common language." "We are made to be in community...and the real conversations happen when we're sitting around a table."    

When personality and passion combine, we get the extraordinaire Chris Lowder! Lowder is the bar legend who set out to compile a cocktail book of 173 of your favorite drinks and shared it online for absolutely FREE! From New York, Seoul and now Shanghai, he joins us to discuss his adventures in the cocktail industry. Originally from Baltimore, Chris has worked in some of the most recognized cocktail establishments all over the world. He now brings his know-how and passion to Shanghai with Proof & Company to better the mixology industry in China and raise appreciation of craft spirits and fine drinking. For more information, or to keep up with Chris Lowder’s travels and projects, follow him on Insta: @getlowdernow @proofandcompany About the host: Emilie Steckenborn is based in Shanghai, China for the last six-plus years. She is currently the Head of Education for North Asia at Treasury Wine Estates. Apart from hosting this foodie podcast, Emilie is a wine educator and the official Wine Consultant for China Eastern Airlines. Her background includes a degree in Gastronomy from Cordon Bleu & Universite de Reims in France, a Wine Business Degree from NC in Canada. Contact us: emilie.steck@bottledinchina.com Thank you to our Producer, Ryan Shuken, our Editor Jeff and our Production Editor David Xu. Finally, thank you for listening!

We chat with Bartender Craig Schidelo about Bartending, Competitions and how to advance your career. We’ll also talk to Sorab Silawri from Filibuster Distillery. Filibuster put on a nice Holiday gathering at Club Macanudo, with some nice cigars and great Filibuster whiskey. Book of the Week: Bourbon Curious by Fred Minnick This book gets into serious detail about Bourbon, with an exploration of many brands broken down into categories: Grain-Forward, Nutmeg-Forward, Carmel-Forward, Cinnamon-Forward, and Select Limited Edition and Special Releases. Very helpful is the chapter “How to Taste Bourbon”. This chapter gives great practical information about improving your tasting skills and even gives some homework! There are worksheets, for example, what are your top ten memories and what are the aromas associated with them? There is also a long list of flavors that you can expect to smell and taste in Bourbon – everything from Allspice to White Pepper.   Cocktail of the Week: New Yorker This is from the Speakeasy book from the Employees Only Bar, but Bar Manager Robert Krueger found it in an book from the 1930’s called Booth’s Cocktail Book. 1 ¾ oz high proof Rye, such as Wild Turkey 101 1 oz Freshly Squeezed Lemon Juice ¾ oz Simple Syrup Place above ingredients in a Collins glass with ice and give a brief shake, (“short shake”). Top with 3 oz Club Soda and then float ¾ oz of dry Red Wine on top.  (Try using an iSi Soda Siphon for the Club Soda) This is a variation on the New York Sour with the addition of Club Soda. A nice drink and very festive looking. Toast of the Week: From the book Toasts Here’s to the present – and to hell with the past. A health to the future and joy to the last!

This week on Snacky Tunes, we talk liquid memoirs and a new book – Regarding Cocktails (Phaidon) – with Georgette Moger-Petraske and Theo Lieberman.

We have two guests on the Bartender Journey podcast  # 144: o   Steve Reddicliffe, editor of The Essential New York Times Book of Cocktails o   Raza Zaidi - Wahaka Mezcal.  (We also talked about Mezcal with Misty Kolkofen in show #134) ·      Cocktail of the Week Cucumber, Salt & Smoke by Linden Pride o   One 1-inch cucumber slice, chopped o   1 oz Wahaka Mezcal Joven Espadin o   1 oz Kappa Pisco o   1 oz fresh lemon juice o   1 oz simple syrup o   Pinch of salt
 
 o   1 large egg white, slightly beaten o    3 drops of Peychaud’s bitters, for garnish o   In a cocktail shaker, muddle the cucumber. Add the Kappa Pisco, Wahaka Mezcal, lemon juice, simple syrup, egg white and salt and shake well. Add ice and shake again. Fine-strain into a chilled wineglass or coupe. Dot the drink with the Peychaud’s bitters and swirl decoratively. ·      This is a wonderful drink when served up.  I actually made it on the rocks because I received some extremely cool cocktail stirrer tops from Drynkware. They are made out of zinc alloy. The tops are then welded to stainless steel rods and the entire stirrer is plated in drink-safe, food-grade silver.  There is a robot, a bow tie, a mustache, a deer head, a camera and a cassette tape!  Some of you might not know what a “cassette tape” is – google it!  I used the Robot stirrer.  Not that it has anything to do with this drink, but I think its awesome. The stirrers come in a set of 6 as a variety pack or sets of 4 matching ones. And you can choose short or tall, for Old Fashioned glasses or Collins glasses. ·      New on BartenderJourney.net – the Events page and the Tasting page. ·      Toast of the Week:May your glass be ever full, May the roof over your head be always strong, And may you be in heaven Half an hour before the devil knows you're dead.  

Mark and Francis discuss spirits, especially Calvados and Eau de Vie and some of the exciting things they're doing with them in the restaurants. Their guest is Jim Meehan, author of the PDT Cocktail Book. They discuss the book's beautiful ...