Podcasts about coco lopez

Food-inspired cocktails, ingredient-driven drinks, and cutting-edge techniques: These are some of the key tenets of one of the hottest trends in mixology right now and the topic of today's show. It's savory cocktails, and our guest is David Muhs, head bartender at Brooklyn's Sama Street, and head bartender and partner at New York's Monkey Thief. Listen on (or read below) to learn how David brings all these components together in one (of many) delicious recipes — and don't forget to like, review, and subscribe!David Muhs' Major Tom Recipe Ingredients - 1 ounce London Dry Gin- 1 ounce Mizu Lemongrass Shochu- 6 dashes chili tincture (about 3:1 by weight, Florida Orange Blossom or Acacia)- 1 barspoon ginger syrup (2:1)- ½ ounce lemongrass syrup (20 grams fresh lemongrass into 1:1 simple syrup, boiled, seeped, and strained)- ½ ounce CoCo Lopez- 1 ounce fresh lime juice- 1 pickled fish sauce cherry tomato with 1 barspoon pickling liquid (cherry/grape tomatoes pickled with 2 parts rice wine vinegar, 1 part fish sauce, a couple garlic cloves, and Thai chilis, some Cubeb or black peppercorns. 24-hour pickle)- Garnish: lime leaf and atomized lime leaf tinctureDirections 1. Add all ingredients to a cocktail shaker with ice.2. Shake until chilled and strain into a rocks or ceramic glass over one large cube of ice.3. Garnish with a lime leaf and atomized lime leaf tincture.

Giuseppe González built his bartending reputation at bars including Flatiron Lounge, Clover Club, PKNY, and Suffolk Arms. Now working in Las Vegas, he's made it his mission every December to share his love of coquito, a spiced rum-and-coconut drink from Puerto Rico that's essential for celebrating the holidays. For this episode, González talks with us about coquito's history and shares his recipe (below) and tips for making a batch to share with friends and family.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe.  Coquito TradicionalMakes about 5 ½ liters60 oz. / 5 cans evaporated milk60 oz. / 4 cans cream of coconut (such as Coco Lopez)2 Tbsp. good-quality vanilla extract6 long cinnamon sticks (preferably Mexican cinnamon)3 Tbsp. ground nutmeg4 whole star anise6 whole cloves2 liters aged Puerto Rican rumAdd all of the ingredients, except the rum, to a large pot and bring to a boil, stirring to combine. Immediately remove from the heat and let cool to room temperature. Add the rum and stir, then strain out the solids, saving the cinnamon sticks and discarding the rest. Using an immersion blender (or a blender, working in batches), blend for at least 90 seconds. Bottle for use or for gifting, adding a cinnamon stick to each bottle. Keep refrigerated. To serve, pour chilled into a small cup or glass (or add to coffee), and grate fresh nutmeg or cinnamon on top, if desired.

The Painkiller carries unusual baggage for a tropical drink created in paradise. Those issues stem from contested origin stories — something we encounter quite frequently here at Cocktail College — and intellectual property wrangles (not quite so common). Joining us to explore all of that, and just generally wax lyrical about the Painkiller, is Daniel O'Grady, general manager at NYC's Lullaby. Listen on (or read below) to learn Daniel's "riff" on the Painkiller — and don't forget to like, review, and subscribe! Daniel O'Grady's "riff" on The Painkiller Ingredients - ¾ ounce fresh orange juice (acid adjusted with 1% lactic acid) - 3 ½ ounces fresh pineapple juice - 1 ½ ounces cream of coconut blend (3:2 Coco Lopez:coconut milk) - 1 barspoon Hamilton 151 - ¼ ounce (scant) Cruzan Black Strap - ¾ ounce El Dorado 15 Year - 1 ounce Smith & Cross - Garnish: freshly grated nutmeg Directions 1. Add all ingredients (sans garnish) to a cocktail shaker with Kold Draft ice. 2. Shake until well chilled. 3. Strain into a chilled Collins glass filled 70 percent with crushed ice. 4. Garnish with lots of freshly grated nutmeg and serve with a straw.

The guys make the in-the-bottle cocktail that's swept social media by storm... but is it Drink of the Summer material?PINA COLADA CORONA RECIPE12oz bottle CORONA2oz/60ml WHITE RUM1oz/30ml COCONUT CREAM*to top PINEAPPLE JUICEDrink down the neck of a bottle of Corona. Add rum, coconut cream and pineapple juice. Gently tilt to mix. Garnish with a slice of lime.*Coco Real or Coco Lopez recommended.Recipe via Tiktok Hosted on Acast. See acast.com/privacy for more information.

Modern classics, Carthusian monks, and Universal Studios? They're all on the agenda today, as we're joined by Erick Castro, host of the Bartender at Large podcast and proprietor of San Diego's Raised by Wolves, to learn the story of his Chartreuse-laced Piña Verde. Listen on to discover the recipe for Castro's creamy, tropical creation — and don't forget to like, review, and subscribe! Erick Castro's Piña Verde Recipe Ingredients - ½ ounce fresh lime juice - 1 ½ ounces pineapple juice (50:50, Dole:fresh) - ¾ ounce Coco Lopez - 1 ½ ounce Green Chartreuse - Garnish: pineapple fronds or mint sprigs. Directions 1. Add all ingredients to a shaker with some pebble ice. 2. Whip shake for 10 seconds. 3. Strain into a chilled Pearl Diver glass. 4. Top with more pebble ice and garnish with pineapple fronds and/or mint sprigs. A huge thanks this week goes out to Cocktail College producer Darby Cicci and Shane Firek for laying down the killer intro for today's episode! Hosted on Acast. See acast.com/privacy for more information.

With the highest of initiative rolls, Jon Mateer charges into The Gauntlet with the unflinching resolve of a true Paladin. Ok, D&D aside, Get to know Jon from the Bardtenders podcast as he shares some incredible stories from his years in the service industry. From public defecation to lost gimps, it becomes clear why he needed an escape from his life behind bars into the wonderful world of Dungeons and Dragons.Check out Bardtenders!www.bardtender.comFollow Jon:@vodkapaysmybillsJon's Business Casual:1.25 oz Giffard N/A Aperitif.75 oz Black Tea1 tsp Cane Syrup1 oz Red Verjus Syrup650g Red Verjus300g Vanilla Syrup156g Cinnamon SyrupGarnish with Orange 1/2 MoonFor Verjus Syrup, mix the Verjus, vanilla and cinnamon in a cambro/pitcher and whisk. Add all ingredients together and stir. Pour over rocks in a DOF glass and enjoy, OR, make in a large batch and keep in a pitcher in the fridge!Alistair's Kingdom Colada:This is a three-part blended cocktail. Below are the three individual ingredients lists for each part (google how to make each drink).Pina Colada2oz Plantation 3 Star Rum1oz Pineapple Juice.5oz Grapefruit Juice.75oz Coco Lopez.25oz Cinnamon SyrupStrawberry Daiquiri1.5oz Plantation 3 Star Rum.5oz La Favorite Rhum Agricole.75oz Lime Juice1oz Strawberry SyrupFrozen Mojito1.75oz Plantation 3 Star Rum.25oc Chareau Aloe Liqueur.75oz Lime Juice.75oz Simple Syrup4-5 Mint LeavesAfter you've made each individual drink, layer the frozen mojito at the bottom of the glass. Then, tilt the glass to the side and layer in the pina colada mix. Then, while the glass is still tilted, layer in the strawberry daiquiri to finish. At the end, you'll have a cocktail that is three layered frozen drinks in one! (Don't try this one at home kids!) To make this drink in an "ideal" setting - you'll need three blenders or three frozen drink machines each making the individual recipes.FOLLOWInstagram, Facebook, Twitter, Snapchat, Twitter, Snapchat, TikTok @BRPdrinkalongSUPPORTMerch: prodigydtg.com/bartenderrant/shop/homeLEAVE A TIPPaypal: TheBartenderRantPodcast@gmail.comMusic by Trauma Parlor:https://open.spotify.com/artist/1PDlUPjR2lk7vPX5NCX8Hi?si=mtrOsDqTTJuGe-Dy5fZHLQ

We're joined by filmmaker, storyteller, and poet Zachary Marlow, who tells us about his personal journey in relation to alcohol consumption. He shares how he was driven to drink to escape the alienating aspects of our capitalist hellscape, relating this addictive drive to society's destructive addiction to capitalism. Marlow is one of 3 hosts of the Moneyless Society podcast – a show that aims to envision a world free of the corrupting influence of the profit motive. This project is closely tied to the work of the Moneyless Society nonprofit, which is actively building out a networking and resource hub through which people can use their skills to satisfy the needs of society without the exchange of money. Follow Moneyless Society on FaceBook, Instagram, Twitter, and TikTok, and support them on Patreon. You can listen to their podcast on all major platforms (Google, Apple, Spotify, etc.) Escape from Capitalism Cocktail Makes two drinks1    med.    Mango, peeled and pitted 75    ml    Honey Ginger Syrup150    ml    Cream of Coconut (REAL, Coco Lopez, or freshly made)100    ml    Coconut Water10     drops    Cannabis Tincture (if not using Cannabis-infused Honey Ginger Syrup)200    g    Ice Cubes50    ml    Tart Cherry Juice, for each drink (fresh or bottled)Add all ingredients except cherry juice to blender, blend on high for 20 seconds. Pour into your two favorite cups and top with the tart cherry juice to float. Add a straw if you like, and garnish with a fresh cherry.Glassware:      Collins-style glassGarnish:         Fresh cherryABV:             0%Honey Ginger Syrup100ml     Ginger, freshly juiced100ml     Honey75ml    Hot Water (~60°C)Peel fresh ginger root and juice through a centrifugal or masticating juicer. Combine honey and hot water and stir until honey is dissolved. Add ginger juice. Taste to ensure consistency, bottle, and label. Honey Ginger Syrup must be refrigerated and is good for up to two weeks.If you don't have a juicer you can make Honey Ginger Syrup using your stove. 250ml    Honey250ml    Water175ml    Ginger, peeled and slicedPeel and slice ginger. Add all ingredients to a pot and bring to a low boil. Reduce heat and gently simmer, uncovered, for 30 minutes. Remove from heat and allow to cool completely. Fine strain, bottle, and label. Honey Ginger Syrup must be refrigerated and is good for up to two weeks. Note: You can also add the cannabis to the honey for the Honey Ginger Syrup. For this recipe, add 1g of cannabis to 250ml of honey. Add more or less depending on your tolerance. Support the show

We're joined once again by Indigenous advocate, bartender, and doom metal queen Chockie Tom, as well as our resident anticapitalist cocktail creator, Jessie Torres. In this episode, we discuss how the art of crafting cocktails can be used as a medium for storytelling, exploring the role of the bartender as a sort of subversive educator. This brings us to the incredible drink these two created for our previous episode on Indigenous empowerment in the drink and hospitality industry. Recipe below!Going forward, we plan to release bonus episodes as exclusive content for our wonderful Patreon supporters. But don't worry– our regular episodes will continue to feature the sidebar with Jesse :) Got feedback for us about bonus content? Hmu via Instagram DM or email cocktailsandcapitalism@gmail.com Padrekiller CocktailMakes two drinks250     ml     Tepache (recipe below)   or   Pineapple Sour Beer100    ml    Nixta Nixtamalized Corn Liqueur200    g    Frozen pineapple chunks 100    g    Steamed sweet corn30    ml    Cream of Coconut (REAL, Coco Lopez, or freshly made)200    g    Ice CubesAdd all ingredients to a blender and blend on high for 20 seconds. Pour into two cups and garnish with pineapple leaves, corn husk, and edible flowers.Glassware:      Collins-style glassGarnish:         Pineapple leaves, Corn husk, and edible FlowersABV:             2-6%Tepache recipe1             Pineapple, medium4.5    L        Water140    g        Piloncillo (raw sugar)2             Cinnamon sticks5    g        Allspice corns3    g        Cloves, whole5    g        Salt, coarseRemove the pineapple's head and save to use leaves as garnish, OR  grow a new pineapple from the head! Wash pineapple thoroughly, then peel it and remove all of the rind so that your pineapple ends up completely yellow. Save the flesh of the fruit, chopping it into chunks and freezing them to use later.In a large pot, heat ~1 litter of water, add the piloncillo and spices and allow it to boil. Lower heat and stir frequently until piloncillo is dissolved. Turn off the heat & allow  to cool  until it reaches room temperature. Add the remaining water and pineapple rind to the piloncillo water and stir. Transfer the Tepache to a container and cover with a piece of cloth or cheesecloth that will allow it to breathe but will keep insects out. Tie a string tightly around the mouth of the container to make sure that the cloth will stay in place. Place in a warm corner of your kitchen, away from drafts, open windows, AC units or vents. The natural yeast present in the rind will ferment the drink! It'll take ~ 3 days to ferment.Fine-strain into a clean container. Drink alone or as an ingredient in the Padrekiller cocktail!Support the show

Kayla and Taylor discuss the themes and major beats of Xochitl Gonzalez's 2022 novel Olga Dies Dreaming. Topics include rich white people, the “American Dream”, and how little we actually know about Puerto Rico.This week's cocktail: Pina Colada via Difford'sINGREDIENTS2 oz Bacardi Carta Blanca light rum1 ½ oz Novo Fogo Silver cachaca3 ½ oz pineapple juice (fresh pressed)¾ oz cream of coconut (e.g. Coco Lopez, Re'al, etc.)½ oz lime juice (freshly squeezed)¼ oz single cream/half-and-half1 pinch saltDIRECTIONSBlend all ingredients with 6oz crushed ice and serve with paper strawsCurrent Reads and RecommendationsAnything my Silvia Moreno-GarciaThe Cat Who Saved Books by Sosuke Natsukawa (translated from the Japanese by Louise Heal Kawai)Follow us on Instagram @literatureandlibationspod.Visit our website: literatureandlibationspod.com to submit feedback, questions, or your own takes on what we are reading. You can also see what we are reading for future episodes! You can email us at literatureandlibationspod@gmail.com.Purchase books via bookshop.org or check them out from your local public library. Join us next week as we discuss The Ocean at the End of the Lane by Neil GaimanHere is the cocktail recipe for next week's episode if you want to drink along with us!Bramble via liquor.comINGREDIENTS2 ounces gin1 ounce lemon juice, freshly squeezed2 teaspoons simple syrup½ ounce creme de mureGarnish: lemon half-wheelGarnish: fresh blackberryDIRECTIONSAdd the gin, lemon juice and simple syrup into a shaker with ice and shake until well-chilled.Fine-strain into an Old Fashioned glass over crushed ice.Slowly pour the creme de mure over the top of the drinkGarnish with a lemon half-wheel and a fresh blackberry.

Kayla and Taylor discuss the themes and major beats of Charlotte McConaghy's 2021 novel Once There Were Wolves. Topics include mirror-sense synesthesia, women and the wild, and wolves (obviously).This week's cocktail: The Grey Wolf via PunchINGREDIENTS2 ounces Japanese whisky, preferably Hibiki Harmony1/4 ounce demerara syrup (2:1, sugar:water)1/2 teaspoon Benedictine1/2 teaspoon plum vinegar1 dash Angostura bittersGarnish: express grapefruit peelDIRECTIONSCombine all ingredients in a mixing glass over ice and stir until chilled.Strain into a rocks glass over an ice block chipped into a gumdrop shape.Express the grapefruit peel and discard.Current Reads and RecommendationsThe Word for Woman is Wilderness by Abi AndrewsCrime and Poetry (A Magical Bookshop Mystery #1) by Amanda FlowerFollow us on Instagram @literatureandlibationspod.Visit our website: literatureandlibationspod.com to submit feedback, questions, or your own takes on what we are reading. You can also see what we are reading for future episodes! You can email us at literatureandlibationspod@gmail.com.Purchase books via bookshop.org or check them out from your local public library. Join us next week as we discuss Olga Dies Dreaming by Xochitl GonzalezHere is the cocktail recipe for next week's episode if you want to drink along with us!Pina Colada via Difford'sINGREDIENTS2 oz Bacardi Carta Blanca light rum1 ½ oz Novo Fogo Silver cachaca3 ½ oz pineapple juice (fresh pressed)¾ oz cream of coconut (e.g. Coco Lopez, Re'al, etc.)½ oz lime juice (freshly squeezed)¼ oz single cream/half-and-half1 pinch saltDIRECTIONSBlend all ingredients with 6oz crushed ice and serve with paper straws

Rum blends, juicing pineapples, late 70's pop music, and a special little something called “coco biz” — these are all on the menu in this week's episode, which focuses on the Piña Colada. Leading our tropical escape is Ivy Mix, owner of Brooklyn's Leyenda, author of Spirits of Latin America, and co-founder of the Speed Rack competition. Listen on (or read below) to discover Mix's Piña Colada recipe — and don't forget to subscribe! Ivy Mix's Piña Colada Recipe Ingredients - 1 ounce Novo Fogo Cachaça - ¾ ounce Don Q rum - ¼ ounce El Dorado 3 Year Old - ¾ ounce fresh pineapple juice - 1 ounce “Coco Biz” (equal parts Coco Lopez and full fat coconut milk) - ½ ounce fresh lemon juice- 1 tsp simple syrup Garnish: - Freshly grated nutmeg - Pineapple frond - Jamaican dark rum float Directions 1. Add all ingredients to a cocktail shaker with one ice cube. 2. Shake vigorously until well-chilled and aerated. 3. Strain into a crushed-ice-filled collins glass. 4. Float a small amount of Jamaican dark rum on top and garnish with nutmeg and pineapple fronds. See acast.com/privacy for privacy and opt-out information.

Much like trimmings of a beautiful tenderloin, these trimming episodes are the best little pieces of fun and delicious parts of cooking.  Enjoy our 5 - 15 min trimming episodes and recipes.  Reminder: Coquito is meant to be sipped and shared. Enjoy it with friends, family and your grouchy neighbor.  Coquito - Below is the recipe that had been passed down my family for three generations.  3 egg Yolks  1 cans of 14oz condensed milk  2 can of 12oz evaporated milk  2 cans of 15oz coconut cream ( we use Coco Lopez when available)  1 teaspoon of vanilla extract  1 teaspoon of ground cinnamon   1 cup of white rum (you can adjust this to your preference)  - Place all ingredients into a blender. Blend until smooth. It it optional to strain your coquito.  Bottle your coquito and keep in you fridge. *Disclaimer: The use or sharing of coquito will result in neighbors liking you, friends inviting you to parties, and overall happiness.  We want to hear from you! Email us at YomasCookingCast@gmail.com with your questions, suggestions or comments!    Check us out on www.YomasCookingCast.com Music: Yung Kartz - Too Grimy

170. Parte 2 de 2 - Burningman, el Wifi humano y experiencias transformadoras ft. Jorge "Coco" Lopez Cataño.

Parte 1 de 2 - Burning Man, El wi-fi humano y experiencias transformadoras ft. Jorge "Coco" Lopez Cataño. En esta charla "Coco" nos cuenta sobre sus conceptos y experiencias que lo han llevado a conectar con gente a nivel global. El Burning Man como experiencia transformadora, sus preparación, lo que llevó y lo que trajo del evento más aclamado de Silicon Valley.

The guys get together to talk the famous and oft misunderstood, Puerto Rico’s own, Piña Colada. You’ll need pineapple juice, coconut cream, maybe Coco Lopez or we’ll tell you how to make yourself, thank you Smuggler’s Cove cocktail book, pick your preferred cocktail rum, you can do white, you could do dark, you could mix them all together, and maybe some lime juice to balance out the sweetness of the drink. You could blend it or you could shake it up with ice, using a shaker, a jigger and your own resilience! Ben talks his first piña colada flavored Slurpee at 7-Eleven as a boy, then enjoyed a virgin colada on vacation with the fam as a boy, but as a trained professional bartender, the piña colada only recently came into his purview. The Sunny Spot in Venice has an unreal slushy machine version of the piña colada that changed Ben’s mind. You can make it with the canned goods, the pineapple juice and the Coco Lopez coconut cream, or you can chef it up, make your own pineapple juice, peeling the pineapple, slicing out the core, chop it up, add water and blend it before using a sieve to strain it, and then if you’re interested, you could turn the pineapple pulp into a garnish by seasoning it with sugar and acid, dehydrate and then season to taste. Blow your friends’ minds with that! Or you could make a pineapple shrub if you’re so inclined. And then for coconut cream, buy coconut milk, maybe at a Thai grocery store, or your local Whole Foods, equal parts coconut milk and a rich syrup, two parts sugar to one part water(400 grams of sugar to 200 grams of hot water plus one can of coconut milk), it’s sweeter than simple syrup, but richer in texture that adds to the creaminess of the coconut milk. Try making your own, it can be used to sweeten your coffee, put it on fruit, over ice cream, it’s just a great stock fridge item that will preserve for a few weeks! But without the rum, there’s no cocktail! Try a rum that appeals to you, maybe something that is easy to get, maybe there are multiple rums you want to use, it’s up to you!!! Quality is important though, the nicer your ingredients, the nicer the cocktail. Take the tiki route, grab your 151 Bacardi, maybe a three year rum from Real McCoy, or surprise yourself! Check out Andy Ricker, proprietor of the great Pok Pok, makes a vinegar cordial, specifically a thai basil cordial that kim uses for his recipe that goes well with pineapple and coconut. Try Ben’s recipe, 2 ounces each of coconut cream and pineapple, equal parts, half ounce of lime juice to balance out the sweetness and two, maybe two and a half ounces of rum, and shake it up. If you’re blending it, maybe three ounces of pineapple, an ounce of coconut cream, up to an ounce of lime juice, two and a half ounces of rum and try it with a pinch of salt, so good when blended! We really love the piña colada and we hope you do too as you listen to another episode of Equal Parts: A Bartending Podcast about Cocktails!

Juan David Ortiz Robert Pickton   Frozen Piña Colada Recipe Glassware: Hurricane Glass Ingredients: – 1.5 oz white rum – 1.5 oz dark rum – 2 oz pineapple juice – 2 oz Coco Lopez – 1 oz Heavy Cream – Dash of Angostura bitters Directions: 1. Add all ingredients to high power blender. 2. Blend... The post E42: Piña Colada, Juan David Ortiz, and Robert Pickton appeared first on Killer Cocktails.

Billy and Adam leave the alcohol on the shelf and try to talk about mocktails. Cocktails without booze. Fun. Also in the episode, a critical analysis of The Offspring, the legend of Coco Lopez and a drink called the Meg Ryan. Plus, Adam "comes around" and music by Green Day!Theme: Send Medicine - Way to the SeaDonate: http://Patreon.com/NoJokePod

The boys open up a can of Coco Lopez and whip up a few Pina Coladas and Painkillers while discussing all kinds of things that were better the second time around.

Ben, Hunter, Bates, and...Dylan? This week You Talk Loud takes a field trip to visit Dylan. It was a worthy Cos. What do you mean "you people?"; The mystery of the mayor; The dating game; Speaking of ALF...; Cos-Play; Those sound like netbook names...; Martin's Lounge; Is that the ass eating one?; Coco Lopez, airbrushed track marks, and other trade secrets; Hunter vs. the drank vault