Podcasts about Demerara

In our first ever recording in front of a live audience at the VinePair HQ, we're revisiting the Old Fashioned, a drink that embodies the very definition of the cocktail and a concoction that has not only withstood the test of time but tells the very evolution of modern craft cocktail culture. Joining us to unpack that journey and dive deep on ingredients and technique is returning guest Steve Schneider, partner, bar manager and bartender at New York's Sip & Guzzle, and partner at Employees Only Singapore, The Odd Couple in Shanghai and The Elysian Café in Hoboken, N.J. Listen on (or read below) to discover Steve's Old Fashioned recipe — and don't forget to leave us a review wherever you get your podcasts!Steve Schneider's Old Fashioned Recipe - 2 ounces 100-proof rye whiskey, such as Rittenhouse (or bourbon)- 1 heaped bar spoon Demerara syrup (2:1)- 3 dashes Angostura bitters- Garnish: orange twist and brandied cherryDirections 1. Add all ingredients to an Old Fashioned glass filled with ice or one large rock.2. Stir briefly until chilled and incorporates (much shorter stir for single large cube).3. Express orange twist and place on ice and garnish with brandied cherry.

Tenth Day of CraftLit (2024) All of CraftLit's Christmas episodes can be found at LINK TO DAY 1 of the Twelve Days of CraftLit— VIDEO: AUDIO ONLY: If you missed the other days, here's a quick directory: DAY 1: DAY 2: DAY 3: DAY 4: DAY 5: DAY 6: DAY 7: DAY 8: DAY 9: DAY TEN Christmas at Red Butte By: Lucy Maud Montgomery -       From:    eText:    Read by: Lynne Thompson -     A Christmas Surprise at Enderly Road By: Lucy Maud Montgomery -     From:    eText:    Read by: Read by Jedopi -  (27 May 1867 – 27 March 1931) Enoch Arnold Bennett was an English writer. He is best known as a novelist, but he also worked in other fields such as journalism, propaganda, and film. Read by:  (31:20) Sir Jehosephat (Sir Jee), A Cresage (?) , Whoever Velasquez might be…HA!, Some part of Mr Smith introduction was funny or important, Nelson Column  (December 5, 1869 – September 13, 1937) was an American author. He was the author of more than 30 books and more than 2,000 stories and essays and is most famous for his short story “”, in which a bureaucratic stationmaster insists on levying the livestock rate for a shipment of two pet guinea pigs, which soon start proliferating exponentially. Read by: GROUP: NAMES (27:23) - CUT HE SAID SHE SAIDs C. H. Grinling ( - ) aside from several books on trains and the history of railways in Britain, evidently, Mr. Grinling didn't do much else of note. Read by:  (20 March 1863 – 15 May 1930) was a novelist and playwright, born in Cunningsbury St George, Christ Church, Demerara, British Guyana. In 1894 he published his first novel, At the Gate of Samaria, but he did not achieve real success for another decade, with The Morals of Marcus Ordeyne (1905) and The Beloved Vagabond (1906). Chambers Biographical Dictionary wrote of his "long series of novels and plays which with their charmingly written sentimental themes had such a success during his life in both Britain and America... His plays, some of which were dramatised versions of his novels, were all produced with success on the London Stage Read by:  (38:47)  (1857 - 1927) was the pseudonym of the British author born Richard Bernard Heldmann. A best-selling and prolific author of the Victorian fin de siècle and the early Edwardian period, Marsh's success rivalled that of contemporary writers of popular fiction such as Marie Corelli. He is best known today for his supernatural thriller The Beetle, which was published in the same year as Bram Stoker's Dracula (1897) and was initially even more popular. Read by:  (39:32) _____ Digital Premium Audiobook Shop:  CraftLit's Socials Find everything here: Join the newsletter:  Podcast site: Facebook:  Facebook group:  Pinterest:  TikTok podcast:  Spooky Narration:  Email: Call and share your thoughts! 1-206-350-1642 SUPPORT THE SHOW! CraftLit App Premium feed  (only one tier available) PATREON:  (all tiers, below) Walter Harright - $5/mo for the same audio as on App Jane Eyre - $10/mo for even-month Book Parties Mina Harker - $15/mo for odd-month Watch Parties All tiers and benefits are also available as —YouTube Channel Memberships —Ko-Fi NEW at  — Premium SITE Membership  (identical to Patreon except more of your support goes to the CraftLit Team) If you want to join us for a particular Book or Watch Party but you don't want to subscribe, please use  or CraftLit @ Venmo and include what you want to attend in the message field. Please give us at least 24 hours to get your message and add you to the attendee list. Download the FREE CraftLit App for iOS or Android (you can call or email feedback straight from within the app) Call 1-206-350-1642

The subject of reparations - making amends for wrongs, is a topic which has been building momentum over the past decade. And last week it was especially relevant as the Commonwealth heads of government got together to discuss how they think Britain owes them financial reparations, and apologies, for enslaving their people over one hundred and fifty years ago.This is a subject we covered on The Weekend Intelligence in October 2023, in our third episode. In it our reporter Charlie McCann travelled to Guyana with the Gladstone family whose ancestors owned thousands of slaves in the country formerly known as Demerara. In the episode Charlie asks what it means to inherit guilt and how you go about apologising for the past.Listen to what matters most, from global politics and business to science and technology—Subscribe to Economist Podcasts+For more information about how to access Economist Podcasts+, please visit our FAQs page or watch our video explaining how to link your account. Hosted on Acast. See acast.com/privacy for more information.

The subject of reparations - making amends for wrongs, is a topic which has been building momentum over the past decade. And last week it was especially relevant as the Commonwealth heads of government got together to discuss how they think Britain owes them financial reparations, and apologies, for enslaving their people over one hundred and fifty years ago.This is a subject we covered on The Weekend Intelligence in October 2023, in our third episode. In it our reporter Charlie McCann travelled to Guyana with the Gladstone family whose ancestors owned thousands of slaves in the country formerly known as Demerara. In the episode Charlie asks what it means to inherit guilt and how you go about apologising for the past.Listen to what matters most, from global politics and business to science and technology—Subscribe to Economist Podcasts+For more information about how to access Economist Podcasts+, please visit our FAQs page or watch our video explaining how to link your account.

If drinks were awarded combat medals, the Suffering Bastard would be leading the charge like a drunken hero in a bar fight. In today's episode, Uncle Brad is our cocktail sergeant, teaching us how to mix this valiant, tiki-style concoction while regaling us with its dramatic backstory. Meanwhile, Jules, channeling her inner Halloween spirit, unveils the Shrunken Skull. Seriously, with names like these, how could they NOT be on your Halloween cocktail menu? I mean, if you serve these at your party, you're basically guaranteeing a ghostly good time! And don't wander off just yet! We've got tips on how to achieve that frothy head on your Espresso Martini. Wait... why are we talking about Espresso Martinis in a tiki drink episode? Your guess is as good as mine! But hey, Jules makes the rules around here, and as @sarah.brown876 rightly points out, it's a perfectly valid question—though I suspect she might be just as confused as we are. So grab your shakers and let's dive into this delightful chaos!    TIP: How to get that frothy head on your Espresso Martini. Just let it go, we can talk about this even though we are not making espresso martini's. Thanks @sarah.brown876    Suffering Bastard  Glass: Double Rocks Glass  Garnish: Mint sprig  Directions & Ingredients  In shaker add  1 oz. Bourbon  1 oz. London Dry Gin  0.5 oz. Fresh lime juice  2 dash Angostura bitters  4 oz. Ginger beer (or ginger ale if ginger beer is too spicy for you) to top  Shake all ingredients EXCEPT ginger beer for 20 seconds.  Strain into double rocks glassw and top with ginger beer.   Garnish with mint sprig    Shrunken Skull  Glass: Fun tiki mug, or double rocks glass  Garnish: Mint sprig  Directions & Ingredients  In mixing glass add:  1.0 oz Demerara rum (Hamilton works well)  1.0 oz aged Puerto Rican rum (Don Q Anejo works well)  1.0 oz Fresh lime juice  0.5 oz Aperol  0.5 oz Grenadine (you can make this yourself, super easy)  Shake all ingredients in cocktail shaker and strain over crush ice  Garnish with mint sprig    Get your Zbiotics Pre-Alcohol Probiotic Drink here: zbiotics.com/ARTOFDRINKING  Be sure to enter the code ARTOFDRINKING for 15% off your first order    The Art of Drinking  IG: @theartofdrinkingpodcast     Jules  IG: @join_jules  TikTok: @join_jules   Website: joinjules.com    Brad   IG: @favorite_uncle_brad    This is a Redd Rock Music Podcast  IG: @reddrockmusic  www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Part 2 of Mariano Licudine and the Mai Kai. Patreon

A singular icon in the pantheon of American classic cocktails, the Sazerac has not experienced the same experimentation we've seen with the likes of the Old Fashioned, Manhattan, and even Martini over the last few decades. But that doesn't mean we can't reconsider its build and serve. So that is our very task today as Cocktail College hosts returning guest Sother Teague. Listen on or read below to discover Sother's Sazerac recipe — and don't forget to leave a rating, review, and subscribe! Sother Teague's Sazerac Recipe Ingredients - Heavy bar spoon 2:1 Demerara or Petit Canne simple syrup - 2 dashes Peychaud's bitters - 1 dash Angostura bitters - 2 ounces 100-proof rye whiskey, such as Rittenhouse - Garnish: lemon twist, absinthe Directions 1. Add all ingredients to a mixing glass. 2. Add one cracked Kold Draft cube then fill with ice. Stir until well chilled and diluted. 3. Pull a heavy rocks glass from the freezer. 4. Spray one pump of water and then two pumps of absinthe from atomizers. 5. Strain chilled Sazerac into the glass and garnish with an expressed lemon peel.

Julie Reiner, partner of New York's Clover Club, Leyenda, and Milady's, makes a reappearance on Cocktail College to explore one of her all-time favorite drinks, the Queen's Park Swizzle. In this discussion on the "grown-up Mojito," we dive deep into a broad range of topics ranging from swizzling as a technique to the modern state of mixology. Listen on, or read below, to learn Julie's Queen's Park Swizzle recipe — and don't forget to like, review, and subscribe! Julie Reiner's Queen's Park Swizzle Recipe Ingredients 10 mint leaves ½ ounce Demerara syrup (2:1) ¾ ounce lime juice 2 ounces aged rum 4 dashes Angostura bitters Garnish: mint bouquet Directions Add mint to a chilled Hurricane glass and top with liquid ingredients. Swizzle with a swizzle stick while slowly adding pellet ice to chill and dilute, keeping mint at bottom of glass. Once fully chilled, top with more pellet ice. Garnish with mint bouquet.

We continue our summer with another cocktail as we mix and sample the Caipirinha while discussing checking your pits, top beach reads, Brazil, vigorous muddling, peas and bananas baby food, No man loves the country more than I, the need to be outside as a child, returning to a simpler time, hugging that tree, people when they're not accustomed to being in nature, the planet wide city, bingeing over 240 episodes of Drep and Stone, and remaking the 1992 classic film, Beethoven.  The Caipirinha: One whole lime cut into wedges 2 tsp Demerara sugar 2 oz Cachaca  Ice Garnish with lime wheel Vigorously muddle lime and sugar in a shaker. Pour in cachaca and ice. Shake. Pour into rocks glass. Garnish with fresh lime wheel.  Flaviar.com Promo Code: DSP10 for $10 off RationAle Promo Code: WELCOME25- 25% discount on an order of 2 or more 6 packs! Support Us On Patreon: https://www.patreon.com/DrepandStone We'd love to hear from you! https://linktr.ee/DrepandStone Don't forget to subscribe! Music by @joakimkarudmusic Episode #249

Stout and walnut wheaten Bread Ingredients 50g butter 50g treacle 225g wholemeal flour 25g chopped walnuts 1 teaspoon salt 15g Demerara sugar 75g oats 125g self raising flour 1 and half teaspoons baking soda 100ml stout 175ml buttermilk Set oven to 210°C. Melt the butter and treacle in a pan together and cool. Mix the wholemeal flour, salt, sugar, oats, walnuts and self raising flour in a bowl. Sift in the baking soda and mix well. Make a well in the centre and add the buttermilk, stout and treacle mixture. Mix to a soft dough and place on a floured surface. Roll into a ball and place on a floured baking tray. Flatten the dough slightly and slash a cross into the middle. Bake for 10 minutes at 210°C then lower the heat to 160°C and continue to cook for about another 20 minutes or until the bottom sounds hollow when tapped. Cool on a wire rack.Onion and whiskey chutney 4 onions 2 tablespoons oil 75g brown sugar 2 teaspoons mustard seeds 75g balsamic ( I used a whiskey barrel aged one but any one is good or substitute malt vinegar) 50ml whiskey Salt and pepper Peel the onions and cut in half through the root, finely sliced. Heat the oil in a large pan and add the onions. Season with salt and pepper and place a lid on top over medium heat. Cook, stirring frequently until the onions have wilted down. Remove lid and add the mustard seeds and cook until onions are golden. Add the vinegar, sugar and whiskey. Cook for about 20 minutes until thick and syrupy. Cool. Slice the bread and serve with cheese, charcuterie or ham, and the chutney.

A sister's Revenge.In 8 parts, By jane700bond. Listen to the ► Podcast at ExplicitNovels. Okay, now that Sam gave you her version of the day we met, and our intimate foursome, I then decided not to publish this part of my story. But Sam, who found my secret work (and has added to it!), reviewed it and said I should be brave and do so, no matter what people might think. I also think she would admit that reading it made her feel rather horny which delayed publication for an hour. It involves other women who were part of my ‘deflowering', last winter.I already told you about Sophie, a; shall we say; very close friend of my older sister. How she gave me a new year's experience I'll never forget.Well, what I didn't tell you about, was an event in the middle of the night, as my sister & I were snowed in at Sophie's home.The 1:00am AssaultI was awoken by someone sitting astride my head and a swift slap to the cheek."Ow," I yelled opening my eyes in the darkness."How dare you?" growled a husky woman's voice. "How dare you fuck my girl-friend?"I used my arm to grab a wrist and stop another slap."What the hell?" I yelled, still groggy with sleep."You, Ricky babe, fucked my girlfriend and I want my revenge!"I was awake now, and in the dimness of the room, I took in the fact that my big sister, Rachael, was furious with me. The blankets were gone."Ba, but." I managed to stammer. Rachael switched on the bed side lamp and sat back on my chest. She was wearing a short red silk chemise nightgown, and nothing else. Her knees were straddling my chest & rammed up into my armpits.The harsh light made me squint for a few moments, then my eyes got used to the brightness and came into focus on her rather nice full cleavage, but as she grabbed my ears and twisted, this rapidly went out of focus again. I grabbed for her wrists and used all my strength to push her back. I could see there were tears in her eyes, and my boxed ears resulted in tears of my own."Sorry sis," I murmured, "she rather seduced me, I tell you. I think she's the one who owes you."At this Rachael heaved against me and her pubic mound ground into my chin as she tried to muff me. I moved my chin trying to free it, my hands still holding her wrists to prevent another attack. She shifted again, this time grinding herself against my mouth. I opened my mouth to protest and the next thing I knew was her hot clit rubbing across my teeth. She obviously didn't want to hear my words. She wanted me to take the blame, rather than have to hold Sophie accountable."Seduced you, you randy fucker!" she squalled and then, trying to answer back, my tongue touched her hot cunt lips she wailed and ground herself even harder against me.Was she truly angry, or perhaps just sexually frustrated? Mind you, I'd never seen or touched a cunt in my life, until just a few hours earlier. Assuming my sister valued her modesty, I guessed that perhaps my oral invasion would draw her away.  Her satin gown slid over my face, covering my eyes.I had never thought of my sister as a sex object, but as a rather attractive, rather nice friend. But it is very difficult to think when your mouth is covered with someone rubbing their clit hard against your teeth whilst pinning back your arms. She shifted herself again; putting a red hot vagina over my mouth. I swallowed and then my tongue took over, probing and seeking a way between her burning cunt lips. She gasped and gasped again and her hold on me relaxed, as she swayed more and more against my face. Her clit was now rubbing up against my nose as I buried my tongue deeper and deeper inside. She seemed to be experiencing something new to her? A man's shaven jaw rubbing her cunt lips, and a long warm tongue probing deeply into her cunt, while a prominent Welsh man's nose massaged her clit.It was the early hours of New Year's day, a few hours after I had lost my virginity to Sophie, Rachael's girlfriend in the bathroom. Rachael had gone off to bed, she was exhausted and tired from the problems with the ice and snow, and had left us together. She had seemed OK about things then, so this midnight attack was really unexpected.Rachael, was moaning deeply and getting into a rhythm, her clit running over the tip of my nose and her cunt grinding hard against my mouth. Me, well I had to admit I was beginning to enjoy myself. She tasted different to Sophie, a little more lime, a little less honey in her juices. If I worked on it I could probably create a Rachael cocktail, tequila and lime with brown Demerara sugar. Whereas Sophie had been creamed rice and honey with a touch of vodka. No, actually; that would not be a good cocktail.Someone else was in the room, I felt another person pull back all the bedding farther away, and then also sat astride me, on my lower torso, behind Rachael. I could feel Rachael tighten and then she moaned louder. I turned my eyes sideways toward the dressing mirror and found I could see beyond my sister's pubes. It had to be Sophie of course, as there was no one else in the house. She was sitting naked on my waist, her arms around Rachael, kissing her neck & ears, and caressing her breasts.Rachael started to press harder against me, her motion becoming more forceful, rapid, and urgent. My strategy was now to bring so much sexual pleasure, that she'd be overcome with sexual pleasure and forget her jealous rage. I concentrated on using my tongue to get as deep inside her as possible, the tequila and lime becoming more and more intoxicating to my befuggled brain.It was now my turn to gasp as the weight on my waist subsided, but only to be quickly followed by a hand grabbing my erection. I turned my eyes to the mirror again to see Sophie raise herself and push her ass backwards towards my cock whilst still caressing sis's boobs with one hand. She put a finger of her other into her mouth and then wet with saliva, lubricated my cock. She swirled her hand around my cockhead and rubbed the underside of my glans.Then she pushed herself back onto my throbbing member. She moaned aloud.Unable to speak, I gasped for air as she grasped my cock and I spelunked deep inside her. I also gave a deep vibrating moan deep into Rachael's moist dark cavern.Now it has to be said that I thought that Rachael must have been enjoying herself, but at the twin moaning from both Sophie and myself, she halted as though only just becoming aware of what was going on and said "Oh fuck, what the hell am I doing? He's my little brother!"She raised herself from my mouth and turned around, this time sitting on my head facing Sophie. Of course this meant it was my nose that was still taking the pounding when she saw Sophie screwing me yet again. She started to struggle with Sophie. My nose sort of ran up and down the crease of her cunt lips while she tried to wrestle Sophie off my cock; well at least that is how I interpreted what was going on, I was definitely in the dark, my eyes now under her satin nightie.  Rachel's jealousy was mixing with desire and cock-worship.What I felt happen next was Sophie raising herself off my hard cock, and forcing Rachael's head down, this being accompanied by sounds of struggle and swearing, until, not only was my nose up my sister's cunt, but my cock was in my sister's mouth. This was too much for my eighteen year old body to stand and I started bucking my lower torso, to try and free myself. Well the more I bucked, the deeper my cock went into Rachael's mouth and the more engaged she became in the process. I flopped back as sis started to pummel my cock between her lips. I reengaged my tongue at the rear end and we went ‘hell for leather'.I had to come up for air. I could feel the cum start to swell in my balls and I pushed Rachael from behind to stop her making me come in her mouth. Her nice pert ass and nightie now out of the way I was able to see properly for the first time since being woken up. My eyes met Sophie's as she sat beside us on the bed. She gave me a very wicked smile and asked "Remember I said I would give you the night of your life?"I nodded dumbly.Sophie explained; "I promised Rachael the same thing. See, I love cock as much as I love cunt. But she's never had a guy.  I thought it would be wicked if the first guy she had was you," She giggled. I gasped, “Wicked indeed!”"Well the only way of getting her in here was to get her to remember how she fought with you when you were children, and after a lot of persuasion, and perhaps a good amount of jealousy, she agreed to come in and attack you. I think it worked. What do you think Rachael?"Rachael whispered very quietly: "I think I would actually like to try some cock inside me. You OK with that bro?"I had heard that sex between brother and sister was not approved of by some religions and statutes, but my older sister was one sexy dame and I was the one who got seduced to the point of blue balls. My sex-brain now being in top gear. She sat up and pulled her chemise off over her head. Then she spun around and came towards me, swaying those double dee breasts at me again, they had given me the first real boner of the night, earlier on. This time, having learnt well from my teacher, Sophie; I was able to gently take them in my hands. Rachel leaned up over my head, and I started to gently lick around the nipples until they went hard and I could then start sucking.Rachael was on one side of me and Sophie on the other. Sophie went down and started on lubricating my erection with her mouth, then with me lying on my back Rachael came and straddled me in reverse cowgirl, and pushed her cunt down over my stiff rod. Her cunt was still hot and moist and I went in easily.I think we were both nervous, especially me, but Sophie slid way back to the foot of the bed and made things work for Rachael, teasing her tits as she went up and down on me. I grabbed each ass cheek in hand, then moved my thumbs toward her sphincter.Sophie playing with her clit. Rachael had been hot before we started fucking and with the stimulation of her clit with Sophie rubbing hard, she soon shuddered and moaned and collapsed on me in a shuddering heap. My goal was to outlast her. I nearly came, but did not want to come inside Rachael, so as she collapsed I pulled myself out, my cock glistening in her cum juices. She gasped as my long hard penis came out with an audible pop.Rachael moved over to one side, lying with her head next to my stiff rod. She had to look of a devout worshipper, and just stared at my phallus. She started caressing my torso & chest. Then she looked up into my eyes. It was a look that said "I love you bro."Sophie moved between my legs and slowly sucked my throbbing, aching cock deep into her mouth. She grasped my swollen balls in her hand and started massaging them as she moved up and down. I started thrusting, lifting myself off the bed as she moved up. I was in fucking ecstasy as I fucked her gorgeous erotic mouth. She played my cock like a violin, teasing, sucking, chewing and biting until I felt a tsunami of a spunk ready to flow free. I pulled back as I started to jerk cum and the first spurt flew into her face, but she followed me down and took my cock back into her mouth as I shuddered jizz forth by the gallon. She swallowed, but still it came too fast for her. She knelt straight up, trying to swallow the thick ‘pudding' of semen. My cock was now spurting milky sperm on her pert breasts. Rachel was enthralled by the marvel of my glorious phallus. She laid her head on my thigh and as the geyser subsided and as the last cum oozed forth, Rachael's hand came and she took it with her fingers, she put them to her lips and licked the cum, puzzled, it seemed, by the taste.I lay back as Sophie started to kiss Rachael passionately, her own sex now white hot and unsatisfied. She took the cum that had landed on her breasts started rubbing her clit with it faster and faster. Rachael got up and sucked Sophie's tits, licking the remaining sperm from them and then she licked clean the cum that had spurted into Sophie's face. They kissed again deeply, tongues entwined, until Sophie brought herself to orgasm and they both lay down one on each side of me.I haven't seen Sophie since that sleepover. Rachael has mainly been at university and although we never mention that New Year's eve, we now have a secret smile with which we can each tell the other "I understand you better now."That was my introduction to sexuality, being shared by two beautiful women.  It seems more familiar to me, to be shared by the Cramwell twins.Rick.To be continued, in part 6.By jane700bond for Literotica

The Convent Virgin Comes To VisitIn 8 parts, By jane700bond. Listen to the ► Podcast at ExplicitNovels. Swinging forward in time again to the summer, I thought you might want to know about my next adventure with the twins. We had fucked again that day in the field. Well, after 15 minutes lying with twin naked blondes on either side of you; you try and stop getting another hard-on!It wasn't quite as wild as the first time. You could say it had a more gentle and leisurely rhythm, you could also say it was absolutely fantastic and I thought at the time, I would be wanking myself to sleep for years to come just thinking about it, but there were even better times to come. Anyway whilst I was helping Laura and Lorna back on with their clothes (it's very distracting doing up a girls bra when she cannot keep her hands away from rubbing your balls), they invited me over for a swim at the farm the next day.The day dawned, just like the previous day, with gorgeous sunshine and about 11am I was riding my bike towards the Cramwell's farm. Riding a bike is not too easy with a hard-on, but I could not get the memory of those two perfect bodies out of my mind and I was already wondering how we might contrive to have more sex together when I got there. John would probably be out working somewhere, but I bet their mother, Lucy would be there.In fact, when I arrived the girls explained that Lucy had gone out for the day with the twins' younger sister Alice, who was into ponies. They had departed for some sort of Pony Club event and would not be back until the evening.However, their cousin Samantha was staying. The girls were in matching pink bikinis and had been in the kitchen, looking out for me when I arrived and explained with whispered giggles that they were hoping to smuggle me upstairs for ½ hour before Samantha saw me."She's not really the sort who would approve of sex. She's been at a Convent school," Laura explained, "so, she's very pure! She's sunbathing at the moment by the pool, (needs to, poor lamb, she's very pale) so we thought we could show you our bedroom, oh God, I have been feeling randy all morning, just thinking about you coming over. Yesterday was fantastic."Lorna said quietly "I think my sister is a bit of a nympho." and took my hand and then pulled me all the way upstairs.These two girls could best be described as tigers. I would have liked to have described the bedroom, the two single beds, the walls covered in pictures of boy bands and hunky film stars, the nice antique furniture etc., however, as soon as I was in the room Laura (probably a bit louder than sensible) shouted to Lorna "Get him!" and I was pushed onto one of the beds. As fast as lightning, the girls were on top of me, Lorna on my chest and Laura on my legs. I twisted and turned and suddenly all three of us fell off the narrow bed on to the floor in a screaming giggling mess of arms and legs."Shush!" whispered Laura "Sam will hear!"And then, still sitting on top of my legs made a grab for the top of my shorts. Lorna meantime with one leg underneath me and the other wrapped around my neck was pushing her groin into my face.I pulled the bikini bottom aside with my teeth and plunged my tongue into her hot cunt. She screamed. Laura meanwhile had undone the top of my shorts and was plunging my cock into her mouth.‘What about foreplay?' I thought, as the world went misty.Both girls used their free hands to take off their bikini tops and Laura had her bikini bottoms half way down her legs when Samantha walked in, my cock was still rammed well into Laura's mouth, my teeth were teasing Lorna's clit and she was rubbing her breasts. It must have been a wonderful sight for the poor girl to see the three of us on the floor.We froze. Cousin Samantha was a brunette unlike her cousins and smaller at about 5'3", which made her look younger than her 18 years. Petite I think is the term. She was also in a bikini, which showed her pale white skin. She was very pretty with a small pert mouth a few freckles and blue eyes, but, well also pretty flat-chested.She stood there for a moment with a look of total disbelief on her face, "I; I, I heard a scream and came to see if you were alright." She stammered out.Laura slowly let my cock out of her mouth, which was beginning to shrivel with embarrassment. My mouth became unglued from Lorna's clit and Sam took a step further into the room, her face going a fine rose colour.Laura said "Um, Sam, this is Rick. Rick, this is our cousin Sam." Which I thought was pretty cool considering.Sam took another step into the room. "Lucy's not back 'til this evening, is that right?" she asked.Lorna looked at her cousin closely and then answered "Er, yes Cuz," and then holding my now nearly limp cock in her hand asked "Sam, can I introduce you to Rick's dick?"This was becoming unreal. Sam took another step towards us smiled and said "Nice to meet you Dick. Do we shake?""Well, shake is one way of describing it, just come and hold him in your hand." invited Laura. Sam came and knelt beside us. She gently took my cock in her hand and it started to stand up once more. "Wow," said Sam as it grew in her inexperienced hand, "does it taste good?" She asked Lorna."Well, you see that little droplet on the top? Have a quick taste of that." Sam slowly lowered herself and licked my pre-cum with the tip of her tongue."Nice", said Sam and licked again, slowly working her tongue around the still growing crown of my glory.Laura unwound herself from around my neck and got up. Then both she and Lorna together knelt beside Samantha, and slowly massaged her back, while Sam got more adventurous with her tongue. She held my balls in one hand and then started to lick along the full length of my shaft which danced in response to her gentle movements.Then suddenly Sam took me in her small mouth, she went down about two inches and then pulled back, her sharp white teeth gently dragging up the length. I let out a groan. She did it again and then again and then began to get into a rhythm.Lorna and Laura, were still massaging her back. Lorna then undid Sam's bikini top and put a hand on her small left breast and started to massage. Laura's massage went further and further down Sam's back, playing over her bikini bottoms and then down towards her thighs. Her hand slipped between Sam's legs and Sam put her spare hand back, & took Laura's hand and held it there. Laura started slowly to rub Sam's clit through the bikini.Sam went a shade pinker and with a gasp her mouth went down a further inch on my cock. This was getting a bit too exciting for me and I gently clasped my hands on either side of Sam's head and lifted her from her work. I lifted my torso and gently brought my lips her hers and kissed her long and full. Her small perfect lips tasted like cherry. I moved my legs so that she was kneeling between them and put my hands to her small hard nipples and slowly excited them as Sophie had shown me.The kiss ended, and again she moved her mouth down onto my cock. She lifted her bottom in the air and Laura started to tease her fingers between the elastic of her bikini bottom and her skin. Lorna, always the fast mover suddenly just pulled them down revealing Sam's swollen vagina to the girls at the back. Whilst Sam caressed my dick and balls, the twins took turns to use their tongues on the moist hot slit and clit, making her buck and gasp and take gentle nips.Lorna then lay with her back on the floor and parted Sam's legs, moving her head between them. She then lifted herself so she could start licking Sam's clit. Down the line, Laura moved between her sister's legs and started work with her tongue on Lorna. I couldn't believe my eyes. There they were in a line; Sam between my legs sucking me off, Lorna, underneath Sam sucking her and Laura at the back arse in the air sucking Lorna and all of them moaning and bucking. It was too much, I felt the surge and gasped as I came in Sam's mouth, the creamy spunk surging from my cock.There was loads of cum, and Sam released me showing a mouth filled with my cream. She sat on Lorna's face and bucked and screamed in ecstasy as Lorna's work on her clit brought her to her orgasm. I was still shooting and Laura left her position at the back of the line and came around took Sam in her arms and started French kissing her sperm filled mouth. Her hands sought my cock and she took more of the oozing cum and started massaging it into Sam's hard nipples and then her own.The girl's pressed against each other sperm covered breasts sliding over each other as they kissed deeply, sharing and savouring the taste of my cum.Sam's orgasm went on and on and Laura became more and more intense with her deep kissing. I put my left hand between her legs, found her hot clit and rubbed hard and fast. I then worked first one finger and then another into the hot vagina whilst using my thumb on her clit. My other hand cupped Sam's small  ass cheek. Lorna was using Sam's juices to lubricate her own clit and soon both twins were near to coming in their excitement. Even though I'd just cum, the sight of the three girls was just too much for me and I felt ready to start again. My spunk covered dick was hard and eager. I got up and moved around to where Lorna lay on the floor with her head under Sam's ass. I parted her legs and lifted her up so I could sink my shaft deep into her glistening cunt, the spunk adding to the lubrication and my dick went smoothly in to the depths. I took long leisurely plunges, almost pulling right out between each dive. My hands were on Lorna's breasts, I teased her nipples between my finger and thumbs.Sam, keeled over off Lorna's face, finally spent, to lie flat on her back, her head beside Lorna's. Lorna lifted herself up so I could kiss her wet face and lick off Sam's juices. Beside her Laura came and sat on Sam's face and started working her own clit and Sam's tongue went deep into her vagina. The twins were besides themselves and after a few minutes came together juices expelling from their cunts, groaning and moaning. The feel of Lorna's orgasm on my cock as I was deep inside her and her hot juices flowing made me come again, my sperm leaping deep in the dark velvet tunnel of her vagina.As the heaving subsided, I lay panting on top of Lorna. Laura lifted herself off Sam's face and shaking a bit, came and sat beside Lorna and me, massaging the muscles of my back. Sam too got up, her face glistening wet from Laura's orgasm. She squatted beside me and lifted my face so she could kiss me again, long and deep, the scent of sex all around. I gently moved out of Lorna who gasped as the bulbous head of my cock withdrew.Sam pulled me up, kissing me deeply and desperately all the time and then pushed me back onto the carpet and sat astride my stomach. As she kissed, her hand went behind her and she started playing with my semi-hard cock. Finally she came up for air."Rick," she asked "do you think Dick has enough energy left to fuck me? You see, I've never been fucked and although convent girls know how to mess around in the dorm at night, I have never had a boy. I just loved the taste of your sperm, and I just loved sharing it with Laura, I just loved having Lorna making me come with her tongue. But I could really do with Dick inside me and; for god's sake, a good long almighty Fuck!"Lorna and Laura both burst out laughing and Sam hurled herself at them with a scream! Even though she was small, she wrestled well and soon the three girls were a complete tangle of arms and legs as they writhed together on the floor, Sam shouting "What's so funny about wanting to be fucked!" and the twins laughing louder than ever.I laughed with them, but after a minute I got up and lifted Sam bodily out of the tangle and plonked her on the bed. She lay with her back on the duvet cover and her slim legs open. Dick was getting ready for action again, but first I dropped to my knees and put my head between her legs and started to work on opening her vagina with my tongue. Lorna came and sat beside Sam, and whilst I did my warm-up job, she caressed her and kissed her. Laura came under the bed and took my cock in her mouth, making it swell as she sucked deep upon the shaft. Sam put her hands between Lorna's legs and started to play with her fingers up her cunt as I stuck my tongue deeper into hers.Trying to concentrate on Sam with Laura sucking away was difficult, but as I gently put a finger into Sam's warm slit, I was surprised when it came to a halt instead of sliding in.I stopped puzzled, and drew back. Sam, who had been kissing Lorna, let go of Lorna's mouth and gasped "I'm still a virgin! Be careful, but please, please fuck me! God I've fantasised about a good fuck for years, please!"My cock escaped from Laura's mouth and I stood up and it came to the same height as Sam's vagina as she lay sideways on the bed. I gently rubbed the head of my cock around her widening hole, lubricating it with her juices and Laura's saliva. Then very slowly I nudged my cock towards that inner barrier. The girls all stilled and Sam whispered "Go on, take me." I pushed and felt the hymen give, Sam whimpered. I withdrew and then pushed again, further in this time and the hole widened to take me. After withdrawing and pushing back seven or eight times my cock was fully inside her. Sam's legs were up on my shoulders and there was a tear glistening in her eye. "Fuck me." she whispered. So I started a gentle rhythmic pumping.Lorna whispered to Sam "Grasp his cock with your muscles, the muscles inside you." I felt a tightening. "Grasp and release as he goes in and out." said Laura "It makes it much better!" Sam soon got the idea and we started to pick up speed. Lorna started massaging Sam's small breasts with one hand and rubbing her clit with the other. Laura was still under the bed below my thrusting cock. She started to use her tongue around the edge of Sam's vagina as I went in and out. Her hand came up and started cupping my balls as we fucked. This caused Sam and me to go even faster, Sam crying out with pleasure "Oh fuck me. Oh! Fuck me. Oh Fuck wow, aargh, ah, ah aha Fuck!"The sheer ecstasy of Sam and I as we fucked with Laura and Lorna played and teased with us was more than I can describe. Sam's cunt was hot and tight and her inexperienced muscles pulled me deeper into her, she bucked as Lorna played with her engorged clit. There were bubbles in my head as I felt Laura's tongue lubricating my shaft, as it went in. I stood up straight now and only Sam's shoulders were on the bed and her legs were wrapped around me. I have never felt anything like it, and I'd come twice already!I leant down and pulled Sam off the bed and held her to me my cock deep inside her. She put her arms around my shoulders and kissed me long and deep and we started to fuck again, Sam's ass in the air, her breasts rubbing up and down on my chest and she moved with the rhythm. Lorna and Laura played around below us, putting tongues and fingers into the gap between my cock and that hot, hot cunt.Then it was back on the bed again, the final gasping red misty finish and I fucked Sam as hard as she could wish and we both came in long blinding orgasm. I pulled back and slid to the floor and Sam's legs dropped over the side of the bed, beads of spunk came seeping from her cunt. This was too much for Laura who came to lick away the creamy mess from Sam's neat bush. Lorna, spotting some still oozing from my cock, knelt on the floor and mischievously licked it away. "It's ridiculous, but I guess I'm not going to get a fuck this morning then." She said and gave me a great smile."Maybe a swim in the pool to cool down for a bit might be a good idea." I replied.To be continued, in part 3.By jane700bond for LiteroticaThe Farmer's Twin Daughters: Part 3Samantha's Deflowering.In 8 parts, By jane700bond. Listen to the ► Podcast at ExplicitNovels.Hi, my name is Sam and I have just hi-jacked this story from Rick, who made the mistake of leaving what he had written about me, Lorna and Laura open on the computer in his bedroom.Well those nympho blonde twin cousins of mine are going to make their corrections to history after I've had my go.Firstly, I would like to correct a few facts about myself. Yes, I am about 5'3 and petite, with smallish breasts (32b). People do think I am younger than I am and that makes it difficult sometimes at the pub, or at the cinema. My skin is naturally pale and I still have a few (sexy) freckles on my nose. However, I am really a dark auburn colour rather than brunette and I'm actually nearer 20 than 18. Being a bit short-sighted, I also wear glasses, a nice pair of Dee & Gees. And as for Rick breaking my hymen, I think not. Anyone notice a lack of blood in Rick's story? Boys can be so ignorant.Anyway, we girls are not really annoyed with Rick for what he wrote, in fact reading it was a bit of a turn-on and, oh, um will you just excuse us a few minutes.Phew! OK, concentrate. I do have to admit that Rick was my first boy, (still is my only boy), but I have had sex with a girl before and it was the first of those little adventures where that precious barrier of skin got broken. No hang on, there was a boy there too, ooh! It's not that easy to get things in the right order, so I'll just explain what happened then and then I'll rewrite randy Rick's story about that morning at the farm with the three of us.It was the Easter holiday before my A Level exams, which is what we take to get into university in England, oh, distractions. Anyway, I went to stay with my friend Dora (adorable Dora!) who was a school chum of mine. We both had our birthday on the same day and had had a crazy joint 18th party at my parents' place a few weeks earlier. Maybe our horoscopes made us similar which is why we got on so well.We were very close at the Convent School, thought by our friends to be a bit of an item, but beyond friendly cuddles and girly kisses, I, for one, had never thought about doing anything more. Anyway, Dora lived in Winchester, and we had spent the day looking at the ancient cathedral and doing a bit of shopping.I'll start the story in the evening after supper. We had helped Dora's Mum and Dad clear up; & chatted for a bit. Then we went up to Dora's room to watch TV and mess with each other's hair. Mine is short, but rich, dark and thick and curly; Dora's is a blonde and fine and cut just above her neck. She often put it up with a hair clip, to stop it getting in her eyes.I ought to explain that Dora lives in a big old town house which is tall and narrow. Her parents have their bedroom two floors below hers, and her brother has his room on the floor between. Her bedroom and bathroom are in a sort of attic. Dora said that it was where the servants lived in the olden days, which is why there is a door at the bottom of the staircase going up, to give the family privacy.We had been up there about an hour when we heard the door to the staircase and Dora's brother, Ian; knocked on the bedroom door. He came in with his friend Bob who he introduced to us. It was I suppose about 10 o'clock by then. Ian was a couple of years older than Dora and both the boys smelt as if they had been drinking too much beer. I was not really interested in Ian, who I thought a bit rough. He was nothing like his sister and after a few remarks, I just ignored him.Bob though, couldn't take his eyes off Dora. He sat on the bed and tried his best to be am

Vanessa Leon, National Educator for Diageo, visits Cocktail College today to talk about a drink that's near and dear to her heart: The Banana Daiquiri. Think of this as an evolution of our recent exploration of El Floridita Daiquiri — but we're ditching the blender and frozen serve and bringing both high-quality Guatemalan Rum and banana liqueur into the equation, and serving it up. Listen on (or read below) to discover Vanessa's Banana Daiquiri recipe — and don't forget to like, review, and subscribe! Vanessa Leon's Banana Daiquiri Recipe Ingredients ¼ ounce Demerara syrup (2:1) ½ ounce Banane du Brésil banana liqueur 1 ounce fresh lime juice 1 ½ ounces Zacapa 23 Rum Directions Add all ingredients to a shaker with ice. Shake until chilled. Double strain into a chilled coupe glass. Garnish with a lime wheel.

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

Dientje reist terug naar Demerara. Mevrouw Liesbeth is ook mee... Zou er veel veranderd zijn sinds ze wegging?

Brad and Jules have a case of the giggles and wander through the Queens Park Swizzle, the Queens Park Hotel, and why not some fun facts about Trinidad(?). In part 4, we answer another listener question from @emilyy_oc, “Can you talk about which size of ice cubes to use when: stirring, shaking, and serving?” We may be asking a lot of you, our listeners in this episode. We hope you don't unsubscribe after listening.    Queens Park Swizzle recipe:  FIRST!!! Take 10 mint leaves into the palm of your hand, CLAP, gently roll and add to your Collins glass. While they are in the glass, use your barspoon or swizzle stick to rub the leaves around the inside of the glass.  Then add in:  2oz Demerara rum  1oz Freshly squeezed lime juice  3/4oz Simple syrup  2 dashes of Angostura bitters  Grab your Lewis bag and mallet and fill the bag with ice  HAMMER that ice to crushed bits  Making sure your swizzle stick (or bar spoon) is in the glass, fill your glass halfway with crushed ice  Swizzle with your swizzle stick or bar spoon until the outside of the glass becomes frosted. “How do I swizzle?” you ask? Place the stem of the stick / spoon between your palms and rub back and forth. DON'T chop the ice up into bits. Make sure you are swizzling above the leaves. Be sure to push any leaves that may have strayed up towards the top back down.  Fill the glass with more ice, until mounded on top  Add more angostura bitters, soaking the top. You should have a nice 3 layered drink; green, gold, and a ice dark reddish brown at the top. Garnish with a few mint sprigs, slap ‘em around first and fluff them up before planting in your ice.    Italian Coco Swizzle  2 oz Dark rum  3/4 oz orgeat syrup  1 oz fresh lime juice  6-7 mint leaves  1 oz coconut infused campari  Garnish: Mint Sprig  Glass: Highball    In a highball glass, clap mint and add to the glass.  Then add rum, orgeat syrup, ½ oz Campari and lime.  Fill your glass halfway with crushed ice  Swizzle with your swizzle stick or bar spoon until the outside of the glass becomes frosted  Fill the glass with more ice, until slightly mounded on top  Add ½ oz of campari on top and garnish with mint sprig    TIP: Ice, what size of cubes should you be using and when. Thanks @emilyy_oc !    The Art of Drinking  IG: @theartofdrinkingpodcast     Jules  IG: @join_jules  TikTok: @join_jules   Website: joinjules.com    Brad   IG: @favorite_uncle_brad    This is a Redd Rock Music Podcast  IG: @reddrockmusic  www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Luister, Kwasiba wil je een verhaal vertellen. Háár verhaal. Over hoe een tot slaaf gemaakt meisje uit Demerara, een kolonie vlak naast Suriname, in 1816 opeens in Kampen terechtkwam. In Nederland! Een verhalende podcast over vrijheid in tijden van slavernij, gebaseerd op waargebeurde verhalen.

Uncle Brad discovered a drink while skiing in the French Alps, Vert Chaud (or Hot Green) and Cocolat au Rhum (Chocolate with Rum). It turns out, Chocolate and Chartreuse were meant to be together, and they never knew it. And so is chocolate and rum BTW. We understand that Chartreuse is in short supply, but if you stick around for the tips we'll give you alternatives that can get you close. The history on this one is anyone's guess, but Uncle Brad has a theory that he'll unfold in the history section. This is going to be your new favorite warm up beverage after a cold day outside. Trust and believe! Vert Chaud In a 10oz mug add 2oz Green Chartreuse* 6oz of creamy hot chocolate (recipe below) (stir) Layer 2oz of wet whipped cream by pouring the whipped cream over spoon into your drink Garnish with dusting of cocoa powders *IF YOU DON'T HAVE Chartreuse, you can use rum. In this case I used a split base of 1oz. Demerara 151 (any dark overproof will do) and an aged Martinique Rhum Agricole. But you can play with any aged rums. I chose the aforementioned because I wanted something French, and something strong to recreate the spirit forward taste of Chartreuse.  Hot Chocolate Recipe 3.5 cups whole milk 0.5 cups heavy cream Go to the baking aisle to find the next 4oz bittersweet chocolate (you can use a bar or chips, which are less work) 4oz semisweet chocolate (you can use a bar or chips, which are less work) 2 Tbsp dutch processed cocoa powder (yes, that's really a thing) 2 Tsp cornstarch 1 Tsp vanilla extract 1 Tbsp Sugar (optional, it's great without it) In sauce pan add Milk, cream, cornstarch, vanilla, cocoa powder and mix over medium low heat Whist constantly so no lumps and skin doesn't form on top of the milk When bubbles form on sides and the mixture is starting to steam, remove from heat Add bittersweet and semisweet chips to the pan and stir until fully melted Add sugar if you feel you'd like it sweeter and mix until dissolved Pour into heat safe container so you can easily pour into your mug. Store extra in fridge and reheat gently. Prospector In mixing glass add: 1.5 oz Cognac 0.5 oz white creme de cacao 0.5 oz Green Chartreuse 0.5 oz Cointreau Stir until chilled (about 20 - 30 seconds) Strain over ice in rocks glass.  Garnish with twist of lemon (extra points for expressing the oils over the drink) TIP: Alternatives to Chartreuse The Art of Drinking IG: @theartofdrinkingpodcast  Jules IG: @join_jules TikTok: @join_jules  Website: joinjules.com Brad  IG: @favorite_uncle_brad This is a Redd Rock Music Podcast IG: @reddrockmusic www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

We're diving into the archives today at Cocktail College as we resurface an episode and cocktail we think you might have missed first go around: The American Trilogy. We're exploring it with the Applejack-based drink's co-creator, and owner of New York's Dutch Kills bar and Hundredweight Ice Company, Richie Boccato. Listen on to learn the story behind the American Trilogy and to learn Boccato's recipe — and don't forget to like, review, and subscribe! Richie Boccato's American Triology Recipe Ingredients - 1 ounce applejack, such as Laird's Bottled in Bond - 1 ounce rye whiskey, such as Michter's - 1 cube Demerara sugar - 2 dashes orange bitters (1:1 mix of Fee Brothers and Regans') - 1 splash soda water Directions 1. Add sugar cube to a chilled Old Fashined glass and saturate with bitters and a splash of soda water. 2. Crush cube using a muddler and work to form a rough paste. 3. Add applejack, rye, and a large, singule cube of ice. Stir a few times to incorporate the sugar paste. 4. Garnish with an orange twist. Hosted on Acast. See acast.com/privacy for more information.

It's Happy Hour! In this episode Ben falls all over himself while presenting the classic Jack Rose. Meanwhile Matthew stubbornly refuses to give up on summer with his Strawberry Southside. They also argue about when is the right time to say goodbye to summer and give tips on what glassware to buy and where to find it. Recipes below.Jack Rose2 oz Applejack3/4 oz Lemon juice3/4 oz GrenadineLemon twist for garnishCombine Applejack, lemon juice, and grenadine in a shaker with ice. Shake until chilled double strain into coupe glass. Add lemon twist as garnish. Ben's Grenadine1/2 cup Pomegranate juice1/2 cup Demerara sugar1/4 tsp Vanilla extract1/4 oz Lemon juiceCombine pomegranate juice and Demerara sugar in a sauce pan and stir over low heat until sugar disolves. Remove from heat. Add vanilla and lemon juice. Stir to combine. Allow syrup to cool to room temperature before using. (I mean, do what you gotta do in the heat of battle, but letting it cool is best.) Good for a month when stored in a refrigerator.Strawberry Southside2 oz Gin1 oz Lime Juice1/2 oz Strawberry Syrup6 mint leaves1 strawberryStrawberry for garnishAdd all ingredients to shaker with ice and shake until well-chilled. Double strain into a chilled couple glass. Garnish with a strawberry and mint leaf. Enjoy.

It's Happy Hour! In this episode Ben is making cocktails for the future with his refrigerator friendly Gin Punch. Meanwhile Matthew is riffing on a YouTube recipe called the Sweet Tea. They also discuss batch cocktails and give advice on dry weddings (avoid them). Recipes Below.Gin Punch1 1/2 cups of Gin1/2 cup of Maraschino liqueur1/8 cup of Demerara sugar1/4 cup of Lemon Shrub1 cup of WaterMake the lemon shrub two days ahead of time. Combine the gin, shrub, sugar and maraschino liqueur in a large pitcher or bowl. Stir well. Refrigerate in a well sealed container. For each cocktail, add four ounces of the prepared cocktail to a glass with ice and top with club soda or seltzer.Ben's Lemon ShrubPeels of four lemons (no pith!)3/4 cup sugar3/4 cup water1 cup white wine vinegarCombine peels and sugar in a small container. Let the sugar extract the oils from the lemons for 1-2 days. Rinse the peels in the 1 cup of water, then strain the water into the sugar to remove the peels. Heat the water and lemon sugar in a saucepan over med-low heat. Add vinegar and stir to combine. Remove from heat. Let cool to room temperature and store in refrigerator.Sweet Tea3/4 oz Bourbon3/4 oz Rye1 oz Amaro Nonino1/2 oz Peach Liqueur3/4 oz Simple Syrup1/2 oz Lemon Juice4 oz Cold Black Tea2 dashes Peach BittersAdd all ingredients to a cocktail shaker with ice. Shake 5-6 seconds (don't want it to dilute too much) to chill and strain it into a large glass with ice. Garnish with a mint sprig.

Are you in search of the perfect nail salon experience right in the heart of Georgetown, Guyana? Lexann's Nail Creations, the nail salon with the best nail technicians in Georgetown, Guyana, has launched "the nail salon near me collection" of nail polishes. Lexann's Nail Creations 57 Hadfield Street, 2nd Floor Werk-en-Rust, Georgetown, Demerara 00000, Guyana Website https://www.lexannnsi.com Phone +592-622-2822 Email prc.pressagency@gmail.com

Ray is joined by Craig Donofrio, podcaster, pastor and Tiki guru, to serve up their top 10 adult beverages for summer. Craig essentially provides a summer adult beverages master class, while Ray is along for the ride.Fun book titled And a Bottle of Rum - A History of the New World in 10 Cocktails• Summer Adult Beverage Recipes from Craig Donofrio…The Trader Vic Mai Tai 1oz Fresh Squeezed Lime Juice½ oz Orange Curacao ¼ oz Orgeat ¼ oz Simple Syrup 1oz dark rum (Jamaican if possible) 1 oz Gold rum (Martinique) Shake well with plenty of crushed Ice Pour into double Old Fashioned glass Sink half of a spent lime into the glassGarnish with mint The Don Beach Mai Tai is more complex as it is more spice and herb based.  1 1/2 oz Myer's Plantation Rum, (or Appleton - Funky)1 oz Cuban Rum (gold) 1/2 oz Cointreau1 dash Pernod1/4 oz falernum, (sweet syrup)1 oz grapefruit juice3/4 oz lime juice2 dashes Angostura Bitters1 cup cracked iceCombine rum, Cointreau, Falernum, grapefruit juice, lime juice, bitters, pernod, and cracked ice into a cocktail shaker and shake vigorously like 30 or 40 good shakes. Strain into an old fashioned glass over shaved or crushed ice. Garnish with a sprig of mint.The Chief Lapu Lapu 3/4 oz dark rum3/4 oz light rum1 oz lemon juice, freshly squeezed1 1/2 oz orange juice, freshly squeezed1 ounce passion fruit puree1/2 oz simple syrupCombine all ingredients in a cocktail shaker, fill with ice and shake vigorously. Strain into a rocks glass filled with crushed ice. Garnish with an orange wedge or orange peel, and an umbrella, if you have one.The Dark and Stormy – New England based Rum Runners drink – we say that it's properly pronounced the Dahk and Stowmy. Very Simple, very refreshing and very delicious.  6oz Ginger Beer in lots of crushed IceFloat 2oz of Gosling's Dark Rum on topGarnish with a wedge of lime.   “Tiki Tiki… Rum”   Through a process of reverse engineering and much trial and error, it is believed that at least a close proximity is this…  4 oz fresh pineapple juice (not from concentrate) Trader Joes or Aldi both have excellent pineapple juice. 1 Oz Coconut Cream 2oz Gold Rum 6 dashes Angostura Bitters Plenty of Crushed IceSHAKE VIGEROUSLY - You should have a froth Sprinkle cinnamon on top Serve in the takiest tiki mug you can find.  The Jet Pilot  Not terribly refreshing, but delicious and it gets you there fast.½ oz fresh lime juice1/2 oz Grapefruit juice ½ oz Cinnamon syrup ½ oz Falernum syrup 1oz Dark Jamaican Rum ¾ oz Gold Rum ¾ oz 151 proof Demerara rum 1 dash Angostura Bitters6 drops Pernod or absinth ½ cup crushed ice Throw it in a blender for about 5 seconds Serve over crushed ice Garnish with a Cinnamon StickNurse this bad boy because if you power it, you will be sky high, up in the clouds  in no time.

Phillip Birchfield, an Ambassador of Total Life Changes and leader of Team Shaw from Fort Wayne, IN, received the Stormy Wellington Vitruvian Award from Total Life Changes. Team Shaw Caribbean 57 Hadfield Street Werk-en-Rust, Georgetown, Demerara 11111, Guyana Website https://teamshawcaribbean.com Phone +592-618-0644 Email news@teamshawcaribbean.com

Charlie and Eleanor Shearer (River Sing Me Home) discuss how slavery didn't really end when it was abolished, and Eleanor's experiences studying the Caribbean during this time and the knowledge she gained. We also explore different versions of freedom, and the way Eleanor's family influenced her writing. The Windrush Foundation Samuel Smith's To Shoot Hard Labour Toni Morrison's Beloved Marianne Hirsch V S Naipaul's The Loss Of El Dorado Wikipedia's extensive article on Black Nova Scotians Andrea Levy's Small Island Where to find Eleanor online Website || Twitter || Instagram Where to find Charlie online Website || Twitter || Instagram Discussions 00:47 The 'apprenticeships' that happened after slavery had 'ended' 02:47 About Eleanor's two 'main' inspirations 06:23 On reparations 10:23 Rachel, and Eleanor's family 15:41 The order in which Rachel finds her children 17:53 Nobody 21:21 The children's fathers 23:42 The theme of motherhood 26:36 Eleanor's wanting to use Creole languages but wanting to keep it accessible to non-Creole speakers 28:28 Mary Grace's muteness 31:59 The oral storytelling 34:34 The different versions of freedom 37:30 The theme of water 40:24 The Maroon communities and their movements 42:27 The Rising of Demerara 45:57 Eleanor's use of the search for El Dorado 47:34 What's next? Photo credit: Lucinda Douglas-Menzies.

Join the exclusive Power of Fifteen Mastermind Circle led by Phillip Birchfield and Theo Alleyne. Unleash your entrepreneurial potential and accelerate business success with their invaluable guidance and collective wisdom. Apply now! Team Shaw Caribbean 57 Hadfield Street Werk-en-Rust, Georgetown, Demerara 11111, Guyana Website https://teamshawcaribbean.com Phone +592-618-0644 Email news@teamshawcaribbean.com

Did you know that by the late 1700s, the County of Demerara had over 300 distilleries producing unique flavors and styles of rum? The success of the rum industry reflects the wider social and economic changes that were taking place across the Caribbean. However, the story of Caribbean rum goes much deeper as it is intertwined with the Systems of Indentureship and Slavery. While Slavery and Indentureship have ended, millions of gallons of rum remain as a reminder of the legacy of both systems and its impact on the Caribbean's culture and history. From “Treasure Island” to the daily ration of grog issued to British sailors, the history of rum is both fascinating and complex. Don't miss this episode of the Peppa Pot podcast where we dive into the rich history of rum in the Caribbean and explore its social, cultural, and economic impact.    Follow and connect with The Peppa Pot Podcast online, we'd love to hear from you! Instagram YouTube LinkedIn Credits Beats and Music by Noyz Research by Ryan N. Ramdin Creative Direction by Sara-Sati Ramprashad Produced by WESTINDIECO    Resources Allahar, A. L. (1993) “Unity and Diversity in Caribbean Ethnicity and Culture,” Canadian Ethnic Studies, 25(1). Bahadur, G. “Coolie Woman: the Odyssey of Indenture” (The University of Chicago Press: 2014). Gramaglia, L. “Colonial Psychiatry in British Guiana,” in White K. (ed.), “Configuring Madness: Representation, Context and Meaning,” (Inter-Disciplinary Press, Oxford: 2009). Gramaglia, L. ‘Migration and Mental Illness in the British West Indies 1838-1900: The Cases of Trinidad and British Guiana' in Cox, C. & Marland, H. (eds.) “Migration, Health and Ethnicity in the Modern World,” (Palgrave Macmillan: New York, 2013). “I am a Coolie: Identity and Indenture,” Moray House Trust. Available at: https://www.youtube.com/watch?v=dUirPfa8Fjg&t=1811s  Moss, K., Adams, E. & Toner, D. (2022) “Immigration, Intoxication, Insanity, and Incarceration in British Guiana” Slavery & Abolition: A Journal of Slave and Post-Slave Studies, 43:4. Ramsarran, P. (2008) “The indentured contract and its Impact on Labour Relationship and Community Reconstruction in British Guiana,” International Journal of Criminology and Sociological Theory, 1(2). Persaud, S. (2022) “No Sovereign Remedy: Distress, Madness, and Mental Health Care in Guyana.” World Health Organization, (2008) WHO-AIMS Report on Mental Health System in Guyana.

Do you know the meaning behind the phrase "Chay Lee Chee Nee"? It is a phrase that changed the course of history for many Indians who were recruited, coerced, or tricked into signing Indentured Contracts. They were seen as a suitable replacement for Chattel Slavery: a population that could be easily controlled and manipulated to work tirelessly in the Sugar Plantations across the Caribbean. Many were promised easy money and a better life, but the truth was far from it. With little to no education or experience beyond their North Indian villages, many were led to believe that they were headed to the promised land. But in reality, many had unknowingly signed away their freedom. The phrase "Chay Lee Chee Nee" represents the beginning of a harsh journey for our ancestors that we must never forget. So join us as we celebrate the resilience and perseverance of the Indo-Caribbean community in Episode 3 of the Peppa Pot: Chay Lee Chee Nee!   Follow and connect with The Peppa Pot Podcast online, we'd love to hear from you! Instagram YouTube LinkedIn Credits Beats and Music by Noyz Research by Ryan N. Ramdin Creative Direction by Sara-Sati Ramprashad Produced by WESTINDIECO    Resources Bahadur, G. “Coolie Woman: the Odyssey of Indenture” (The University of Chicago Press: 2014). Coolies: How Britain Reinvented Slavery. Available at: https://www.youtube.com/watch?v=3Cncg3yhWPI&t=310s  Chatterjee, S. (1997) “Indian women's lives and labor: the indentureship experience in Trinidad and Guyana, 1845-1917” Hoefte, R. (1987) “Control and Resistance: Indentured Labor in Suriname”, Nieuwe West-Indische Gids / New West Indian Guide, 61(½).  Hoefte, R. “Plantation Labour After the Abolition of Slavery: The Case of the Plantation Matienburg (Suriname), 1880-1940” (1987), PhD dissertation, University of Florida. Kempadoo, K. (2017) ‘“Bound Coolies” and Other Indentured Workers in the Caribbean: Implications for debates about human trafficking and modern slavery,” Anti-Trafficking Review, 9. Mangru, B. (2013 May 4) “An Overview of Indian Indentureship in Guyana, 1838-1917” https://www.stabroeknews.com/2013/05/04/news/guyana/an-overview-of-indian-indentureship-in-guyana-1838-1917/ Moss K. & Jackson, S. J. (2022) “Coloniality and the Criminal Justice System: Empire and its Legacies in Guyana” Slavery and Abolition: A Journal of Slave and Post-Slave Studies, 43(4). “New evidence emerges of indentured Indians' mass graves in Suriname” (January 23, 2013) FirstPost. Available at: https://www.firstpost.com/world/new-evidence-emerges-of-indentured-indians-mass-graves-in-suriname-599547.html Ono-George, M. (2020) “Coolies”, Containment, and Resistance: The Indentured System in British Guiana.” Ramsarran, P. (2008) “The indentured contract and its Impact on Labour Relationship and Community Reconstruction in British Guiana,” International Journal of Criminology and Sociological Theory, 1(2). Roopnarine, L. (2010) “The Indian Sea Voyage between India and the Caribbean during the Second Half of the Nineteenth Century,” The Journal of Caribbean History, 44(1).   Sheridan, R. B. “The conditions of the slaves on the sugar plantations of Sir John Gladstone in the colony of Demerara, 1812-49.” “Unearthing history: Indian workers killed 110 years ago in Suriname” (2013) India TV News. Available at: https://www.indiatvnews.com/news/india/unearthing-history-indian-workers-killed-110-years-ago-suriname-18748.html Vatuk, V. P. (1965) “Craving for a Chile in the Folksongs of East Indians in British Guiana,” Journal of the Folklore Institute, 2(1).  Vatuk, V. P. (1964) “Protest Songs of East Indians in British Guiana,” The Journal of American Folklore, 77(305).

Did you know that between 1834 and 1917, more than one million Coolies were taken across the Kala Pani, or Dark Waters, to the plantations of Malaya, Mauritius, Fiji, Trinidad, British Guiana, Jamaica, and British Honduras? In “Coolie Woman: the Odyssey of Indenture,” Gaiutra Bahadur describes how the British and other Colonial Powers transformed generations of skilled Indians into an “indistinguishable mass of plantation laborers.” Part of that transformation took part during the journey from India to the Caribbean which, for many, was unimaginably excruciating. In fact, poor ventilation, outbreaks of disease, and a lack of food was common aboard the ships used to transport Indentured Indians. When they reached their destination, they were met with a hostile and unfamiliar environment and forced to work long hours for low wages. But despite all odds, they persevered and laid a foundation that future generations would build on. Learn more about the strength, resilience, and legacy of the Indo-Caribbean community in Episode 2 of The Peppa Pot Podcast: Camphor on the Dark Waters.   Follow and connect with The Peppa Pot Podcast online, we'd love to hear from you! Instagram YouTube LinkedIn Credits Beats and Music by Noyz Research by Ryan N. Ramdin Creative Direction by Sara-Sati Ramprashad Produced by WESTINDIECO    Resources Bahadur, G. “Coolie Woman: the Odyssey of Indenture” (The University of Chicago Press: 2014).   Balachandran, G. (2011) “Making Coolies, (Un)making Workers: ‘Globalizing' Labour in the Late-19th and Early-20th Centuries,” Journal of Historical Sociology, 24(3).   Beaumont, J. (1871) The New Slavery: An Account of the Indian and Chinese Immigrants in British Guiana, W. (Ridgway, London).   Breman, J. & Daniel, E.V. (1992) “Conclusion: The Making of a coolie,” Journal of Peasant Studies, 19 (3-4).   Deolall, I. (2018 July 19) An unquiet wait, Stabroek News, available from: https://www.stabroeknews.com/2018/07/19/features/first-person-singular/an-unquiet-wait/    Dookhan, I. (1975) ‘The Gladstone Experiment: The Experience of the First East Indians in British Guiana', Symposium on East Indians in the Caribbean, University of the West Indies, St Augustine, Trinidad.   Isba, A. (2003) Trouble with Helen: The Gladstone Family Crisis, 1846-1848. History, 88(2).    Johnson, A. (8 Jan. 1977) “Guyanese man beaten, kicked at subway station in week's 3rd race attack,” The Globe and Mail.    Johnson, A. (1977  March 24) “Unhappy with Canada, subway beating victim hangs himself,” The Globe and Mail.    Joshua Bryant (1824) “Account of insurrection of the negro slaves in the colony of Demerara.”   Kamath, M. V. (1977  April 10) “Paki-bashing on the rise in Canada,” The Times of India.    Kumar, M. (2013) “Malaria and Mortality Among Indentured Indians: A Study of Housing, Sanitation and Health in British Guiana (1900-1939)” in Proceedings of the Indian History Congress, Vol. 74, pp. 746-757.   Mehta, B., Diasporic (Dis)locations: Indo-Caribbean Women Writers Negotiate the Kala Pani. (Jamaica: UWI Press, 2004).   Mishra, S. (2022) “Violence, Resilience and the ‘Coolie' Identity: Life and Survival on Ships to the Caribbean, 1834–1917,” The Journal of Imperial and Commonwealth History, 50(2), 241–263.   Misrahi-Barak, J. (2017) “Indentureship, Caste and the Crossing of the Kala Pani” Studies in Humanities and Social Sciences, 14(2).    Roopnarine, L. (2012) “A Comparative Analysis of Two Failed Indenture Experiences in Post-Emancipation Caribbean: British Guiana (1838-1843) and Danish St. Croix (1863-1868),” Iberoamericana. Nordic Journal of Latin American and Caribbean Studies. 62(1-2).   Roopnarine, L. (2010) “The Indian Sea Voyage between India and the Caribbean during the Second Half of the Nineteenth Century” The Journal of Caribbean History, 44(1).     Roopnarine, L. (2009) “The Repatriation, Readjustment, and Second-term Migration of Ex-Indentured Indian Labourers from British Guiana and Trinidad to India, 1838-1955,” New West Indian Guide/Nieuwe West-Indische Gids, 83 (1-2).   Sheridan, R. B. “The conditions of the slaves on the sugar plantations of Sir John Gladstone in the colony of Demerara, 1812-49.”   The Globe and Mail, (1977  Feb. 18) “Man pleads guilty to assault on immigrant in subway station,” The Globe and Mail.

Hosted by David and Nycci Nellis.   On today's show:   ·        Who doesn't love Montgomery County? And who doesn't know about all the cool stuff to see and do there? You don't! That's why Cory Van Horn is here! He's chief strategy officer for Visit Montgomery;                                                                                                                                                                                                                                                                                         ·        Corey Landolt and Ari Wilder of Kappo – a 21-seat gem on MacArthur Boulevard, showcasing an eight-course tasting menu. They're in to tell us what to expect and to get our tastebuds revved up with specialty cocktails, like The Bull: An A-5 Miyazaki Wagyu fat-washed old-fashioned featuring Legent Bourbon Whiskey, Demerara syrup and bitters;       ·        Nationally celebrated as one of Food & Wine Magazine's 10 Best New Chefs and recently honored as a James Beard Foundation 2023 semifinalist, Moon Rabbit's Chef Kevin Tien is back in with his sidekick, the no less supremely talented pastry chef Susanna Bae. We talk about the good life on The Wharf, enjoy tastes and talk of their upcoming Dinner on the Dock and Night Market events and other treats;   ·        Justin Frank Polgar, the self-titled “Minister of Chocolate” and founder of YES Cacao. This dude has been eating a half-pound of chocolate every day for the past 13 years … for health! And he is with us to explain how and why;   ·        One of our favorite guests of all time was the dearly departed Chef Michel Richard of Citronelle and Central fame. Chef Michel has gone to that great kitchen in the sky, but his Central is alive and well on Pennsylvania Avenue, and the new executive chef, David Barigault, runs the show. Chef joins us to tell us how things are going.

Hosted by David and Nycci Nellis.  On today's show: ·        Who doesn't love Montgomery County? And who doesn't know about all the cool stuff to see and do there? You don't! That's why Cory Van Horn is here! He's chief strategy officer for Visit Montgomery;                                                                                                                                                                                                                                                                                      ·        Corey Landolt and Ari Wilder of Kappo – a 21-seat gem on MacArthur Boulevard, showcasing an eight-course tasting menu. They're in to tell us what to expect and to get our tastebuds revved up with specialty cocktails, like The Bull: An A-5 Miyazaki Wagyu fat-washed old-fashioned featuring Legent Bourbon Whiskey, Demerara syrup and bitters;     ·        Nationally celebrated as one of Food & Wine Magazine's 10 Best New Chefs and recently honored as a James Beard Foundation 2023 semifinalist, Moon Rabbit's Chef Kevin Tien is back in with his sidekick, the no less supremely talented pastry chef Susanna Bae. We talk about the good life on The Wharf, enjoy tastes and talk of their upcoming Dinner on the Dock and Night Market events and other treats; ·        Justin Frank Polgar, the self-titled “Minister of Chocolate” and founder of YES Cacao. This dude has been eating a half-pound of chocolate every day for the past 13 years … for health! And he is with us to explain how and why; ·        One of our favorite guests of all time was the dearly departed Chef Michel Richard of Citronelle and Central fame. Chef Michel has gone to that great kitchen in the sky, but his Central is alive and well on Pennsylvania Avenue, and the new executive chef, David Barigault, runs the show. Chef joins us to tell us how things are going. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Join Caroline Wilson and Corrie Perkin from the Sorrento Portsea RSL, recorded on the eve of the inaugural Sorrento Writers Festival on April 26th 2023. This podcast and all of our live events are proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au Caro and Corrie are joined by guests Ray Gill and Anna Barry aka Anna from the Op Shop. Ray joins the discussion on the Crikey v Murdoch case and the wider media landscape plus we mark the passing of Barry Humphries and his contribution to Australian cultural live, his legacy and more. Anna also pays tribute to Father Bob McGuire who also passed away recently. In the Cocktail Cabinet for Prince Wine Store, Myles Thompson has recommended Moorooduc Estate – Devil Bend Creek Pinot Noir 2021 Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. BSF Cleopatra and Frankenstein by Coco Mellors  Lessons in Chemistry by Bonnie Garmus Polite Society at the movies (not rated highly!) Geoff Slattery's Pear and Quince Crumble (from Simple Flavours) or see recipe below. Butter Lettuce and macadamia salad Chicken Marbella (recipe HERE) Plus Caro, Corrie and Anna share 3 Things they Love about Sorrento. SORRENTO WRITERS FESTIVAL - visit HERE. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.   Geoff Slattery's Pear and Quince Crumble (from Simple Flavours)   THE FILLING 3 quinces, peeled, seeded, cut into smallish pieces and tossed in lemon juice 4 pears, peeled etc as for quinces 30–40g white sugar — Taste as you go. You could need more sugar depending on the sweetness of the pears. Don't use brown, as it colours the puree.   THE CRUMBLE 1 cup self-raising flour, sifted ½ cup brown sugar — Demerara sugar makes for outstanding results for this dish. It seems to provide just that extra bit of crunch that turns a crumble into seventh heaven. about 100g cold butter, cut into cubes   1 Put the fruit and sugar into a flattish bowl which can go into a microwave. Cover with plastic wrap and cook on high (500 watt) for 20–25 minutes until the fruit is butter-tender and has given off a deal of juice. 2 Toss the lot into a whizzer and process to a fine puree. Taste again. Set aside to cool. 3 Mix the flour and the sugar, and work in the butter piece by piece until the mixture has the consistency and appearance of breadcrumbs. Set aside. You might like to make double, for another crumble the day after you demolish this one. 4 Spread the fruit mix over the bottom of a pie dish, and sprinkle the flour-sugar-butter mix over the top, to a depth of about a centimetre. You can do this if the puree is still hot. 5 Bake in a 200°C oven for 25–30 minutes, until the crumble has browned and has cooked through. Usually the puree will be starting to bubble a little at this point. Don't let it get too aggressive, lest it bursts through the crumble. 6 Serve with vanilla bean ice cream. You can serve with cream, but for a very hot crumble, straight from the oven, you can't beat the temperature variation and texture that come from perfect ice cream. Any combination of quinces and apples and pears; or apples and pears; or rhubarb; or raspberries, blackcurrants or gooseberries in season work well in this crumble.   Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, we sat down with Shaun Caleb, master distiller at Demerara Distillers Ltd. (makers of El Dorado Rum) to discuss a wide range of topics related to DDL and his career in rum, including...His path from Guyana to Princeton University and back to Guyana to work for DDLLearning to distill on some of the oldest stills in the worldHow DDL's range of both historic and modern stills allow them to produce an array of 20+ rum marquesThe differences between the Port Mourant double wooden pot still and Versailles single wooden pot still, and how they express themselves in the rumHow DDL had the foresight to preserve its heritage stillsWhy modern distilleries don't use wooden stillsHigh ester rum production at DDL (and how it differs from Jamaican high ester rum production)Why there aren't “lost” DDL rum marquesThe backstory on DDL's decision to reduce its practice of aging rum with caramel in the barrelsThe one type of still Shaun would add to DDL if he couldWhat to expect from El Dorado Rum in the futureAnd much more!Also, before we got to the interview, we created a March Madness themed bracket of Demerara rums (it ties into the interview, we swear).You can find out more info about El Dorado Rum and Demerara Distillers Ltd. at the following links:Official El Dorado Rum websiteMatt Pietrek's deep dive into Demerara Distillers Ltd. on Cocktail Wonk:Part OnePart TwoQ&A with Shaun CalebP.S. Did you know you can support The Rumcast on Patreon now and get bonus episodes, happy hours, and more? You can! Head to patreon.com/therumcast to check it out.

It's Happy Hour! In the 100th episode of Giant Cocktails Ben puts his Tiki journey to rest with the sweet sting of a Scorpion while Matthew brandishes a hot, tart, and tangy Switchblade. Join the brothers and their imaginary friends Sophia & Dave for this syrupy sweet episode. Recipes Below.Scorpion1 oz fresh lime juice2 oz fresh orange juice3/4 oz Demerara syrup1 oz Orgeat1 oz brandy or cognac2 oz gin2 oz rumCombine all of the ingredients with ice into a cocktail shaker and shake briefly (6-8 seconds). Dump contents into a pint glass or other large vessel. Add 2-4 orange and lime wheels as garnish.Switchblade2 oz Blanco Tequila1/2 oz White Creme de Cacao3/4 oz Lime Juice1/4 oz Simple SyrupGarnish: Ground Cayenne PepperAdd all ingredients to a cocktail shaker. Add ice and shake for 8-10 seconds. Double-strain into a chilled coupe glass. Garnish by sprinkling a pinch of cayenne pepper over the drink. Enjoy.

Last year's iconic pop culture moments don't just jiggle, jiggle––they fold! From Harry Styles' world tour to Inventing Anna to the Depp-Heard trial, Rachel and George break down the money moves behind 2022's major trends and memories.    In This Episode:   ·     The forbidden show George had to sneak-watch at Grandma's house ·     Rachel and George name the official song of Smart Money Happy Hour karaoke ·     The $13 BILLION loan that rocked the internet Helpful Resources:   ·      Get your finances organized, make a plan, build up your confidence, and kick money stress out of your life for good with the EveryDollar budgeting app. Click here to get started today! ·     Be entered to win a $100 Visa gift card when you take our listener survey! Click here to let us know what you think.    ·     Do you have a Guilty As Charged question for Rachel and George? Send a DM to @rachelcruze or @georgekamel on Instagram! Be sure to type “GUILTY?” at the top of your message so we don't miss it.   ·     Learn more about your ad choices. https://www.megaphone.fm/adchoices ·     Ramsey Solutions Privacy Policy   This Week's Happy Hour Special:  The OG Daiquiri 2 ounces light rum 1/2 ounce Demerara sugar syrup 1 ounce lime juice   Fill your favorite cocktail shaker with ice. Add rum, Demerara syrup and lime juice. Shake with gusto, then strain into a vintage glass and enjoy the classic Cuban vibes.

While simple in composition, the Irish Coffee is a bonafide cocktail and deserves to be treated like one. Helping us do so today is Jillian Vose, former bar manager and beverage director of the Dead Rabbit, and co-owner of Charleston's soon-to-open Hazel and Apple. Listen on to learn everything you need to know about the Irish Coffee from one of the world's leading experts on the drink — and don't forget to like, review, and subscribe! The Dead Rabbit and Jillian Vose's Irish Coffee Recipe Ingredients - 1 ounce Irish whiskey - 3 ¼ ounces drip coffee - ¾ ounce rich Demerara simple syrup (2:1) - 1 ounce freshly whipped cream Directions 1. Add whiskey, warm coffee, and simple syrup to a warm, 6-ounce coffee glass. 2. Top with whipped cream. Hosted on Acast. See acast.com/privacy for more information.

Guyanese Entrepreneur Theo “The TLC Guy” Alleyne defies the odds to become a Regional Director at Total Life Changes Team Shaw Caribbean 57 Hadfield Street Werk-en-Rust, Georgetown, Demerara 0000, Guyana Website https://teamshawcaribbean.com Phone +592-618-0644 Email news@teamshawcaribbean.com

The drink is the Gobbler. A gay nightclub shooting just in time to ruin the holidays, our favorite and least favorite Thanksgiving foods and our favorite Florida man gets some bad news. After a special holiday themed edition of the "Newlyfriends Game" we dish on our trashiest stories from Thanksgivings of years past.  ----------------------------------------------------------------------- The Gobbler  1 1/2 oz Rye 3/4 oz Orange Juice 1/2 oz Cranberry Juice 1/2 oz Demerara  ------------------------------------------------------------------------ Please like and subscribe! Check us out on social media @wasidrunksp to leave us a comment and to let us know topics you'd like to see us discuss or how we can make the show better. Or visit our Tumblr page if you're interested in reading a companion piece for this week's episode.   https://wasidrunksp.wixsite.com/home All commentary provided in this episode is solely the opinions of the participants and is meant for entertainment purposes only. If Jenkins says something ridiculous, most likely he's playing devils advocate.     

On this Thanksgiving Thursday, we show appreciation for the American Trilogy, a distinctly American riff on the Old Fashioned. We're joined by returning friend of the show Richie Boccato, the drink's co-creator and owner of New York's Dutch Kills bar and Hundredweight Ice company. Listen on to learn the story behind the American Trilogy and to learn Boccato's recipe — and don't forget to like, review, and subscribe! Richie Boccato's American Triology Recipe Ingredients - 1 ounce applejack, such as Laird's Bottled in Bond - 1 ounce rye whiskey, such as Michter's - 1 cube Demerara sugar - 2 dashes orange bitters (1:1 mix of Fee Brothers and Regans') - 1 splash soda water Directions 1. Add sugar cube to a chilled Old Fashioned glass and saturate with bitters and a splash of soda water. 2. Crush cube using a muddler and work to form a rough paste. 3. Add applejack, rye, and a large, single cube of ice. Stir gently, 15 times to incorporate the sugar paste. 4. Garnish with an orange twist. Hosted on Acast. See acast.com/privacy for more information.

Disneyland Adventureland Treehouse will Return with a New Look in 2023There are more details about the future of the treehouse in Adventureland at Disneyland park.When it reopens in 2023 the Adventureland Treehouse will be themed after Walt Disney's Swiss Family Robinson tree house--just as it is in Walt Disney World. This is likely because Disney is working on a remake of the 1960 movie as a new Swiss Family series on Disney+.The renewed treehouse will have new environments created among the branches of the giant tree on the shores of the Jungle River. From the mother's music den to the young sons' nature room to the teenage daughter's astronomer's loft, everything is created from found objects, natural resources, and pure ingenuity (just like the Disney fairies do). More news to come as it's released--Walt Disney World Pool Closure The Oak Manor leisure pool in Magnolia Bend at Disney's Port Orleans Resort Riverside was recently closed for a brief refurbishment.Ol' Man Island and other leisure pools around the resort will remain open and available. The Oak Manor pool will reopen at some point in mid-December.--Festive Foodie Guide to Resorts at Walt Disney WorldAvailable at Various Resorts  Apple Tart: Classic apple tart with crunchy streusel and cinnamon glaze (Available Dec. 25 only; mobile order available); Available at:  World Premiere at Disney's All-Star Movies Resort Intermission at Disney's All-Star Music Resort End Zone at Disney's All-Star Music Resort Landscape of Flavors at Disney's Art of Animation Resort Centertown Market at Disney's Caribbean Beach Resort Sassagoula Floatworks at Disney's Port Orleans Resort – French Quarter Riverside Mill Food Court at Disney's Port Orleans Resort – Riverside Everything POP Shopping & Dining at Disney's Pop Century Resort Christmas Feast: Roasted turkey dinner, cornbread stuffing, mashed potatoes with turkey gravy, seasonal vegetables, and cranberry relish (Available Dec. 25 only; mobile order available); Available at:  World Premiere at Disney's All-Star Movies Resort Intermission at Disney's All-Star Music Resort End Zone at Disney's All-Star Music Resort Landscape of Flavors at Disney's Art of Animation Resort Centertown Market at Disney's Caribbean Beach Resort Contempo Cafe at Disney's Contemporary Resort Sassagoula Floatworks at Disney's Port Orleans Resort – French Quarter Riverside Mill Food Court at Disney's Port Orleans Resort – Riverside Capt. Cook's at Disney's Polynesian Village Resort Everything POP Shopping & Dining at Disney's Pop Century Resort Peppermint Bark: Dark and white chocolate with peppermint (Available Dec. 1 through 31); Available at:  World Premiere at Disney's All-Star Movies Resort Intermission at Disney's All-Star Music Resort End Zone at Disney's All-Star Music Resort Landscape of Flavors at Disney's Art of Animation Resort Centertown Market at Disney's Caribbean Beach Resort Sassagoula Floatworks at Disney's Port Orleans Resort – French Quarter Riverside Mill Food Court at Disney's Port Orleans Resort – Riverside Everything POP Shopping & Dining at Disney's Pop Century Resort Walking in a Plant-based Snowland: Chocolate cupcake with vanilla buttercream and a flurry of snowflake sprinkles (Plant-based) (Gluten/ Wheat Friendly) (New) (Available Dec. 1 through 31; mobile order available). Available at:  World Premiere at Disney's All-Star Movies Resort Intermission at Disney's All-Star Music Resort End Zone at Disney's All-Star Music Resort Landscape of Flavors at Disney's Art of Animation Resort Centertown Market and Spyglass Grill at Disney's Caribbean Beach Resort Sassagoula Floatworks and Food Factory at Disney's Port Orleans Resort – French Quarter Riverside Mill Food Court at Disney's Port Orleans Resort – Riverside Everything POP Shopping & Dining at Disney's Pop Century Resort Disney's All-Star Movies Resort and Disney's All-Star Sports Resort World Premiere Food Court and End Zone Food Court (Available Dec. 1 - 31; mobile order available) All Star Christmas Tree: Gingerbread-spiced macaron Christmas tree with passionfruit ganache, coconut buttercream, and a white chocolate (all) star (New) Disney's All-Star Music Resort Intermission Food Court (Mobile order available)  All Star Christmas Tree: Gingerbread-spiced macaron Christmas tree with passionfruit ganache, coconut buttercream, and a white chocolate (all) star (New) (Available Dec. 1 through 31) Gingerbread Sundae: Gingerbread soft-serve in a waffle bowl topped with M&M's chocolate candies, chocolate sauce, and a chocolate gingerbread boy (New) (Available Dec. 1 through 31) Candy Cane Latte: Café latte with peppermint and white chocolate (New) (Available Dec. 1 through Dec. 31)  Disney's Animal Kingdom Lodge Jiko – The Cooking Place (Available Dec. 24 through 31) Holiday Feast: Bone-in ribeye, preserved lemon and almond haricot verts, herb roasted potatoes, roasted radicchio, and tart cherry wine reductionThe Mara (Available Nov. 28 through Dec. 31; mobile order available) Mickey Santa Hat: Chai mousse with coconut marshmallow (New) Sanaa (Available Dec. 25 only) Celebrate the Season Dinner: Roast prime rib with Jus Lie, mukimo, fall vegetables with fig butter, and mushroom conservaDisney's Art of Animation Resort and Disney's Pop Century Resort  Landscape of Flavors and Everything POP Shopping & Dining (Available Dec. 1 through 31; mobile order available) Deer Holly-day Cupcake: Chocolate cupcake filled with chocolate ganache topped with peanut butter cream cheese buttercream and festive sprinkles (New)  Disney's Beach Club Resort Beaches and Cream (Available Nov. 28 through Dec. 31)  Holiday Shake: Cookie butter milkshake with caramel drizzle and holiday sprinkles, topped with a Christmas tree cupcake (New) Beach Club Marketplace (Mobile order available)  Peppermint Trifle: Peppermint white chocolate mousse, chocolate cake, chocolate cookie crumble, dark chocolate peppermint mousse with whipped cream, chocolate curls, and crisp pearl décor (New) (Available Dec. 1 through Jan. 1)  Merry Mickey Cupcake: Traditional vanilla cupcake and vanilla buttercream with chocolate Mickey ears and holiday décor (New) (Available through Jan. 1)  Christmas Tree Delight: Hot cocoa mousse with a marshmallow center on a chocolate cookie (New) (Available through Jan. 1)  Disney's BoardWalk BoardWalk Deli (Mobile order available)  Apple Cider Loaf (New) (Available through Dec. 26)  Peppermint Brownie Cheesecake: Brownie base, peppermint cheesecake, and holiday sprinkles (New) (Available Dec. 1 through 26)  Hot Cocoa Cupcake: Chocolate cupcake, cocoa custard filling, and marshmallow buttercream (New) (Available Dec. 1 through 26)  Flying Fish (Available Dec. 24, 25, and 31 only) Chef's Holiday Special: Oak-grilled filet mignon and coldwater lobster (New)  Trattoria al Forno (Available Dec. 24, 25, and 31 only) Steak al Forno with Yukon potatoes, cippolini agro dolce, and chianti reduction (New)  Disney's Caribbean Beach Resort Centertown Market and Spyglass Grill (Available Dec. 1 through 31; mobile order available) Rum Cake: Traditional rum cake (New)  Ginger Crabs: Classic gingerbread cookies (New) Banana Cabana (Available Dec. 1 through 31) Rum Cake: Traditional rum cake (New) Disney's Contemporary Resort Contempo Cafe (Available Dec. 1 through 31; mobile order available)  White Chocolate Peppermint Mousse Brownie: White chocolate peppermint mousse on a fudge brownie with white chocolate candy cane (New) California Grill  Fire-Roasted Venison with sweet potato fondant, roasted root vegetables, and sour cranberries (New) (Available Dec. 25 only)  Valrhona Chocolate Torte: Valrhona dark chocolate ganache torte, whipped cherry panna cotta, Kirsch cherry caramel, pistachio snow, candied pistachios, pistachio nougat, and cherry gel (New) (Available Dec. 1 through 30)  Chef Mickey's (Available Dec. 18 through 25) Holiday-inspired Family Style Offerings: Apricot and gruyere stuffed pork tenderloin with apricot demi, classic stuffing, garlic mashed potatoes, and Hericot verts with stewed tomatoes (New)  Steakhouse 71 (Available Dec. 18 through 24 and Dec. 26 through Jan. 8)Holiday Brunch: Menu highlights include Walt's Prime Rib Hash, Floridian Eggs Benedict, Bacon & Eggs, and French Onion SoupDisney's Coronado Springs ResortBarcelona Lounge   Holiday Candle Tart: Traditional flan tart (New) (Available. Dec. 4 through 31)  Gingersnap Cold Brew: Joffrey's Coffee Cold Brew, gingerbread, maple syrup, and gingersnap crumbles (New) (Available through Jan. 2) Dahlia Lounge (Available Dec. 1 through Jan. 7)Poinsettia Punch: House-made gingerbread simple syrup, cranberry, ginger ale, cinnamon, and orange (New) Three Bridges Bar & Grill (Available Dec. 1 through Jan. 7) Spiced Chocolate Mexicana: Del Maguey Vida Mezcal, Ancho Reyes Poblano Chile Liqueur, house-made hot chocolate, and cinnamon finished with cinnamon-vanilla whipped cream and a dusting of cayenne pepper (New) Toledo - Tapas, Steak & Seafood   Toledo Christmas: Prime rib of beef, potato silk, pearl onion-tomato confit, and chimichurri (New) (Availabel Dec. 25 only)  Coquito: Coconut panna cotta with spiced dulce de leche and cranberry crumble (New) (Available Dec. 18 through 25)  Poinsettia Punch: House-made gingerbread simple syrup, cranberry, ginger ale, cinnamon, and orange (New) (Available Dec. 1 through Jan. 7) Disney's Grand Floridian Resort & Spa Gasparilla's Island Grill (Available Nov. 27 through 31; mobile order available)  Peppermint Cheesecake with chocolate cookie crumb crust and red velvet whipped cream (New)  Snowman Chocolate Marshmallow Pie: Graham cookie sandwiched with chocolate ganache and topped with a marshmallow snowman (New) Cítricos (Available Dec. 25 and 31 only) Chipotle-Maple Glazed Dry-Aged Pork Chop with squash au gratin, swiss chard, and almond mole (New)  Disney's Old Key West Good's Food to Go (Available Dec. 1 through 31; mobile order available) Holiday Ornament Cupcake: Christmas confetti cupcake, cream cheese mousse, and buttercream (New)  Peppermint Bark Mickey and Minnie Gingerbread Cookies: Gingerbread cookies dipped in dark chocolate Olivia's Café (Available Dec. 25 only) Chocolate Lava Cake with vanilla crème anglaise and peppermint crunch (New) Disney's Polynesian Village Resort Capt. Cook's (Available Dec. 11 through 25; mobile order available) Moana Holiday Cupcake: Chocolate cupcake with candy cane mousse and chocolate décor  Kona Island Coffee Bar (Available Dec. 11 through 25)  Stitch Holiday Dome: Mint chocolate chip mousse with brownie base (New) Candy Cane Latte: Café latte with peppermint and white chocolate (New) (Available Nov. 28 through Dec. 31) Trader Sam's Grog Grotto and Trader Sam's Tiki Terrace (Available Dec. 1 through 31)   Tropical Snowstorm: Jack Daniel's Tennessee Whiskey, Parrot Bay Coconut Rum, coconut cream with cinnamon, orgeat, and falernum topped with cinnamon and nutmeg Mele Kaliki Mai Tai: Plantation Original Dark Rum, Bacardi Superior Rum, St. Elizabeth Allspice Dram, with cranberry juice, cinnamon, orgeat, and falernum with a splash of fresh lime juice and a cinnamon stick Jingle Jammer: A non-alcoholic combination of cranberry, pineapple, cinnamon, falernum, and a splash of fresh lime juice  Pineapple Lanai (Available Dec. 22 through 26) ‘Olu Mel Christmas Float: DOLE Whip Lime Float with pineapple juice, an ‘Olu Mel white chocolate medallion, and strawberry popping candy (Wheat/ Gluten Friendly)  Disney's Port Orleans Resort – French Quarter Sassagoula Floatworks and Food Factory (Mobile order available)  Magic Bar: A blend of chocolate chips, butterscotch chips, walnuts, and coconut with a graham cracker crust (New) (Available beginning Dec. 1)  Gingerbread Spiced Caramel Blondie Bites: Gingerbread spice-dusted caramel blondie bites (New) (Available Dec. 1 through 31)  Eggnog (Non-alcoholic) (Spiked version available)  Scat Cat's Club – Café (Available Dec. 1 through 31) Peppermint Mickey Beignet Classic Mickey beignet topped with a peppermint ganache and candy cane quins (New)  Disney's Port Orleans Resort – Riverside   Boatwright's Dining Hall (Available Dec. 25 only) Christmas Dinner: Dijon-rubbed pork loin with bourbon sweet potato purée, crispy Brussel sprouts, and apple fennel chutney (New) Riverside Mill (Mobile order available)  Magic Bar: A blend of chocolate chips, butterscotch chips, walnuts, and coconut with a graham cracker crust (New) (Available beginning Dec. 1)  Gingerbread Spiced Caramel Blondie Bites: Gingerbread spice-dusted caramel blondie bites (New) (Available Dec. 1 through 31) Disney's Riviera Resort  Le Petit Café  Riviera Gingerbread Cookie: Gingerbread cookie with dark chocolate and sugar glaze (Available Nov. 20 through Jan. 2)  Panettone: Traditional Italian panettone (New) (Available Nov. 27 through Jan. 2)  Chocolate Peppermint Mousse: Dark chocolate mousse with white chocolate peppermint mousse center, brownie base, peppermint marshmallow, and truffle (New) (Available Dec. 1 through 30) Primo Piatto (Available Nov. 28 through Jan. 7; mobile order available) Vanilla, Cherry, and Gingerbread Cheesecake: Vanilla cheesecake with chocolate cheesecake swirl, Morello cherries, whipped gingerbread panna cotta, and milk chocolate Mickey coin (New) Topolino's Terrace Opera Cake: Almond joconde, mocha Italian buttercream, dark chocolate ganache, morello cherry (New) (Available Dec. 1 through 30)  Disney's Saratoga Springs Resort The Artist's Palette (Available Dec. 1 through 31; mobile order available)  Snowman Cupcake: Christmas confetti cupcake, cream cheese mousse, and buttercream (New)  Yule Log: Black Forest chocolate sponge cake, vanilla panna cotta, and cherry compote (New)  Peppermint Bark Mickey and Minnie Gingerbread Cookies: Gingerbread cookies dipped in dark chocolate Backstretch Pool Bar (Available Dec. 1 through 31) Christmas Tree Swirl: Vanilla soft-serve ice cream with edible sugar lights, sprinkles, and a white chocolate star (New)  The Turf Club Bar & Grill (Available Dec. 25 only)  Holiday Dinner: Pork shank with au gratin potatoes, house-made green bean casserole, roasted carrots, and a Parker House roll (New)  Chocolate Lava Cake with vanilla crème anglaise and peppermint crunch (New) Disney's Wilderness Lodge Roaring Fork (Mobile order available)  Pumpkin Moose Cake: Chocolate-dipped spice cake, milk chocolate pumpkin mousse, and dark chocolate antlers (Available Nov. 20 through Dec. 29)  Christmas Tree Mousse: White chocolate peppermint mousse, chocolate cake, and dark chocolate ganache in a vanilla tart shell (New) (Available Dec. 18 through 29)  Santa's Forest: Peppermint Cheesecake, chocolate cake, and fondant holiday décor (Plant-based) (Gluten/Wheat Friendly) (New) (Available Dec. 18 through 29) Molasses Crackle Cookie: A Disney's Wilderness Lodge tradition (Available Dec. 18 through 29) Whispering Canyon Cafe (Available Dec. 25 only) Holiday Skillet: Moonshine-glazed ham, slow-smoked pulled pork, Western-style sausages, maple-chipotle pork ribs, apple-cornbread stuffing, sautéed green beans, buttered corn, and smashed Yukon potatoesDisney's Yacht Club Resort The Market at Ale & Compass (Mobile order available)  Peppermint Trifle: Peppermint white chocolate mousse, chocolate cake, chocolate cookie crumble, dark chocolate peppermint mousse with whipped cream, chocolate curls, and crisp pearl décor (New) (Available Dec. 1 through Jan. 1)  Merry Mickey Cupcake: Traditional vanilla cupcake and vanilla buttercream with chocolate Mickey ears and holiday décor (New) (Available Nov. 1 through Jan. 1)  Christmas Tree Delight: Hot cocoa mousse with a marshmallow center on a chocolate cookie (New) (Available Nov. 1 through Jan. 1) Yachtsman Steakhouse (Available Dec. 24 and 25 only) Yachtsman's Yuletide: White chocolate-peppermint and mocha ice cream, chocolate cake, mocha ganache, vanilla meringue, and candy clouds (New)  Available at Various Table-service Restaurants and Lounges  Sweater Weather Sangria: Red sangria with Laird's Applejack brandy, and port wine with orange and cinnamon (New) (Available Nov. 28 through Dec. 31)  In Holiday Fashion: Buffalo Trace Bourbon, rosemary syrup, cranberry, lime, and cinnamon with option for a souvenir jingle glow cube (New) (Available Nov. 28 through Dec. 31) Available at Various Pool Bars Winter-rita: Teremana Tequila, Triple Sec, white cranberry juice, and lime juice with lime wheel and red salt rim (New) (Available Nov. 28 through Dec. 31) Disney's Vero Beach Resort Wind and Waves Grill (Available Dec. 25 only)  Christmas Buffet including classic holiday favorites with a beach resort twist --Foodie Guide to the Holidays at Walt Disney World Parks, Disney Springs 2022Disney SpringsAmorette's Patisserie  Ornament Mousse Dome Cake: Toasted marshmallow and hot chocolate mousse on a graham cracker chiffon cake (New) (Available from Nov. 11 through Dec. 30) Holiday Wreath Pastry: Gingerbread cookie cake topped with salted caramel spiced mousse and candied hazelnuts (New) (Available from Nov. 11 through Dec. 30) Santa Clause Petit Cake: Chocolate chip cookie cake, vanilla mousse, and chocolate chiffon cake (New) (Available from Nov. 16 through Dec. 30) Holiday Mickey Mousse: Chocolate chiffon cake, white and dark chocolate mousse, and white chocolate crisp pearls (New) (Available from Nov. 11 through Dec. 30) The Boathouse (Available from Nov. 18 through Jan. 15)Christmas Old Fashioned: Featured holiday drink with Heaven's Door Whiskey, rosemary, and cranberry simple syrupDockside Margaritas (Available from Nov. 11 through Dec. 30)Candy Cane Margarita: 1800 Silver Tequila, peppermint beverage syrup, lime juice, and a float of cranberry juice (New) D-Luxe Burger Bacon & Blue Burger: Two pressed signature blend patties, blue cheese crumble,  bacon, onion jam, lettuce, and tomato on a Parker House roll (Available through Dec. 30)  Peppermint Cookies & Cream Shake: Vanilla gelato, peppermint beverage syrup, and cookie crumbles (Available Nov. 11 through Dec. 30) Everglazed Donuts & Cold Brew (Available Dec. 1 through 31) Half Dozen Christmas Donuts: A half dozen yeast donuts decorated with holly jolly edible décor, luscious buttercream, and toppings showcasing colors and images of the seasonThe Ganachery  Minnie Mouse Reindeer Piñata (New) (Available from Nov. 11 through Dec. 30) Gingerbread Ganache Square (Available from Nov. 11 through Dec. 30) Milk and Dark Chocolate Peppermint Bark (Available from Nov. 11 through Dec. 30) Olaf Hot Cocoa Surprise (Available from Nov. 11 through Dec. 30) Rowdy Reindeer: Milk chocolate reindeer available in non-alcoholic and alcoholic options (New) (Available from Dec. 18 through 30)  Ghirardelli Soda Fountain and Chocolate Shop (Available Nov. 1 through Dec. 25) Peppermint Hot CocoaGideon's Bakehouse (Available Nov. 25 through Dec. 31)  Kris Kringle Cookie: White chocolate coffee bean cookie with coconut, caramel, and vanilla bean notes topped with coarse sugar crystals and magic glitter Cookie Vom Krampus: A decadent triple chocolate cookie infused with peppermint and covered in cool chocolate mint Jock Lindsey's Holiday Bar (Available from Nov. 11 through Dec. 30) “Naughty or Nice” Deviled Eggs: Naughty: crispy ham and spicy honey glaze or Nice: crispy ham and sweet honey glaze (New) Here We Come A-Croquetting: Holiday croquettes with turkey and stuffing topped with bacon and cranberry jam and turkey gravy on a bed of pureed sweet potatoes (New)  Boughs of Holly Flatbread with Ham & Brie: Brie cheese, black forest ham, watercress, Granny Smith apples, pomegranate seed, and lemon vinaigrette Grandma's Revenge Venison Sliders: Venison sausage patty, bacon cranberry jam, watercress, and tomato on a Parker House roll Post-Flight “Milk” and Cookies: Assorted Christmas cookies and coquito (New)  Hot Chocolate Grail Flight: Traditional spiced butterscotch hot chocolate, white chocolate hot chocolate, and peppermint hot chocolate (New)  Claus Mo: Cosmopolitan garnished with a red sugar rim and a Santa hat made out of a strawberry and marshmallow Pomegranate Gin & Tonic: St. Augustine Gin, pomegranate juice, and tonic soda (New)  Yule Mule: Bombay Sapphire Gin, Fever Tree Ginger Beer, cranberry juice, rosemary simple syrup, and holly leaf sugar garnish Marketplace Snacks (Available Nov. 11 through Dec. 30) Santa Mickey Mouse Bubble Sundae: Vanilla soft-serve, Mickey Mouse bubble waffle, chocolate cookie pieces, chocolate sauce, Mickey Mouse Santa hat, and Chocolate Pocky Stick (New)  Splitsville Luxury Lanes (Available Nov. 25 through Jan. 2) Poinsettia Spritz: A refreshing cocktail made with plum-infused vodka, sugar plum jam, fresh lemon juice, allspice dram liqueur, and proseccoSwirls on the Water (Available Nov. 11 through Dec. 30)  Frozen Hot Chocolate with Peppermint Soft-serve: Frozen hot chocolate, peppermint soft-serve, and white chocolate peppermint bark (New)  Peppermint Chocolate Bark Soft-serve Nachos: Peppermint soft-serve, chocolate soft-serve, and waffle chips topped with whipped cream, M&M's chocolate candies, and chocolate sauce (New)  Vivoli il Gelato Santa's Little Helper Sundae: Two scoops of chocolate, mint chocolate chip, chocolate sauce, crushed peppermint, and whipped cream (Available Nov. 1 through Jan. 3) Spiced Apple Cider Float: Spiced apple cider gelato with Cigar City Homemade Apple Pie Cider (Available Nov. 1 through Jan. 3) Bah Humbug Milkshake: Milkshake with cake batter gelato, red velvet cake, and a red velvet cake to top (Available Nov. 1 through Jan. 4) Available at Outdoor Bars Throughout Disney Springs (Available Nov. 11 through Dec. 30) Red-Nosed Margarita: Patron Silver, Cointreau, pomegranate juice, cranberry juice, lime juice, sweet and sour, and pure cane syrup (New)  Fireside Cider: Fireball Whiskey, Stoli Vanilla Vodka, white cranberry juice, grenadine, and ginger ale garnished with a half rim of cinnamon sugar Available at Carts and Kiosks  Musical Holiday Tin Premium Bucket Mickey Mouse Snow Globe Sipper Cup Disney's Hollywood Studios ABC Commissary (Available Nov. 8 through Jan. 1; mobile order available) Holiday Minnie Mouse Bundt Cake: Spice cake rolled in cinnamon-sugar with apple pie filling and topped with spiced maple buttercream and salted caramel icing (New)  Reindeer Mousse: Spiced cherry-orange dark chocolate mousse, chocolate cake, and gold chocolate cookie base with dark chocolate glaze and milk chocolate buttercream (New)  Frozen Salted Caramel Hot Cocoa topped with mini marshmallows and chocolate sauce Backlot Express (Available Nov. 8 through Jan. 1; mobile order available) Red Velvet Whoopie Pie: Red Velvet Cake, candy cane buttercream, and holiday sprinkles Frozen Salted Caramel Hot Cocoa topped with mini marshmallows and chocolate sauce Dockside Diner (Available Nov. 8 through Jan. 1; mobile order available) Holiday Tree Marshmallow: Vanilla bean marshmallow and raspberry jam dipped in chocolate on top of a vanilla cookie (New) Hot Cocoa Flight: Flight of three hot cocoa with Stoli Vanil Vodka, Red Stag Cherry Whiskey, and Baileys Irish Cream Liqueur Fairfax Fare (Available Nov. 8 through Jan. 1; mobile order available)Hot Cocoa Flight: Flight of three hot cocoa with Stoli Vanil Vodka, Red Stag Cherry Whiskey, and Baileys Irish Cream LiqueurHollywood Scoops (Available Nov. 8 through Jan. 1)Candy Cane Milkshake: Peppermint ice cream shake topped with whipped cream, chocolate cake doughnut, and candy cane sprinklesThe Hollywood Brown Derby (Available Nov. 8 through Jan. 1) sWinter Signature Dessert: Pumpkin mousse, milk chocolate Cremeux, chocolate pecan cookie, vanilla sauce, Chantilly cream, and a pecan crumble (New) PizzeRizzo (Available Nov. 8 through Jan. 1; mobile order available) Melted Snowman Sugar Cookie: Sugar cookie with red and green sugar, white chocolate, marshmallow, dark chocolate top hat, raspberry-chocolate twigs, orange sprinkle, and chocolate covered cocoa nibs (New) Frozen Salted Caramel Hot Cocoa topped with mini marshmallows and chocolate sauce Rosie's All-American Café (Available Nov. 8 through Jan. 1; mobile order available) Santa Mickey Mouse Cupcake: Chocolate cake filled with mocha fudge and topped with red almond buttercream, white chocolate, and dark chocolate Mickey Mouse ears (New)  Frozen Salted Caramel Hot Cocoa topped with mini marshmallows and chocolate sauce The Trolly Car Café (Available Nov. 8 through Jan. 1)  Mickey Mouse Gingerbread Cookie (New)  Red Velvet Whoopie Pie: Red Velvet Cake, candy cane buttercream, and holiday sprinkles Woody's Lunchbox (Available Nov. 8 through Jan. 1; mobile order available)Hot Chocolate Lunch Box Tart: Chocolate fudge filling, hot chocolate marshmallow fondant, and mini marshmallows (New)  Available at Various Locations Throughout Disney's Hollywood Studios (Available Nov. 11 through Jan. 1)  In Holiday Fashion: Buffalo Trace Kentucky Straight Bourbon, rosemary syrup, cranberry, lime and cinnamon (New); Available at the following:  Animation Courtyard Bar The Hollywood Brown Derby Lounge Hollywood & Vine Oasis Canteen Tune-in Lounge Sunshine Day Bar 50's Prime Time Café Mickey Mouse Snow Globe Sipper (New); Available at the following:  ABC Commissary Backlot Express The Market PizzeRizzo Rosie's All-American Café Main Entrance Outdoor Kiosk Musical Holiday Tin Premium Bucket (New);Available at the following: Popcorn Kiosks near Hollywood Boulevard, Hyperion Theater, and Animation Courtyard Toy Story Blocks Premium Bucket (New);Available at the following: Popcorn Kiosks near Hyperion Theater, Animation Courtyard, and in Toy Story Land Available at Outdoor Kiosk Locations (Available Nov. 8 through Jan. 1) Mickey Mouse Brownie: Chocolate brownie with holiday sprinkles Holiday Popcorn Mix: Caramel corn with white chocolate, red and green M&M's chocolate candies, and candy cane peppermint pieces presented by Freeform 25 Days of Christmas Disney's Animal Kingdom Theme Park Creature Comforts (Available Dec. 19 through 31) Holiday Mousse Dome: Amaretto chocolate mousse cherry cranberry coulis, orange chocolate cake, white chocolate glaçage, and chocolate piecesFlame Tree Barbecue, Pizzafari, and Restaurantosaurus (Available Dec. 1 through 30; mobile order available) Menagerie Cupcake: Gingerbread cake with cream cheese filling and vanilla frostingIsle of Java (Available through Dec. 31)  S'mores Hot Cocoa: Crowned with a swirl of whipped cream and a sprinkling of graham cracker crumbs Sea Salt Caramel Hot Cocoa topped with sweet, whipped cream and drizzles of luscious caramel syrup Peppermint Hot Cocoa: Wintry taste of Peppermint bits sprinkled over whipped cream Satu'li Canteen (Available Dec. 22 through 31; mobile order available) Peppermint Cream Cheese Mousse with peppermint sauce, peppermint candy pieces, and chocolate “dirt”Tiffins (Available Dec. 24 through Jan. 1) Horchata Mousse with a gingerbread sable cookie, pecan praline crumble, coffee ice cream, and bourbon caramel saucesTusker House (Available Nov. 11 through Dec. 31)  In Holiday Fashion: Buffalo Trace Kentucky Straight Bourbon, rosemary syrup, cranberry, lime, and cinnamon (New) (Souvenir jingle glow cube available)  Available at Popcorn Carts (Available through Dec. 31)  Musical Holiday Tin Premium Bucket (New)  Mickey Mouse Snow Globe Sipper Cup (New)  Gold Tree Popcorn Bucket -- Foodie Guide to Festival of Holidays 2022 at Disneyland ResortThis runs through January 8, 2023 and yes, you can buy a Sip and Savor Pass.Disneyland Park Alien Pizza Planet (Available Nov. 11 through Jan. 8; mobile order available) Charcuterie Pizza Slice topped with pesto cream sauce, fig marmalade, prosciutto, capocollo, Spanish chorizo, caramelized onions, cornichons, cheese blend, and arugula (New)  Holiday Green Alien Macaron filled with marshmallow creme and chocolate ganache  French Market Restaurant (Available Nov. 11 through Jan. 8; mobile order available) Haunted Mansion Cake: Purple sponge cake, raspberry mousse, raspberries, and cocoa nibs Peppermint Hot Chocolate: Smooth, rich hot chocolate topped with whipped cream and crushed peppermint (New) Galactic Grill (Available Nov. 11 through Jan. 8; mobile order available) Cranberry BBQ Chicken Sandwich: A fried chicken sandwich with cranberry-flavored BBQ sauce, provolone, onion ring, arugula, and citrus bacon aïoli served on a toasted brioche bun (New)  A Cup of Cheer: Orange cranberry cake with cream cheese icing topped with an orange cream-filled cream puff, dried cranberries, and holiday sprinkles (New)  Christmas Punch: Pomegranate, cranberry, and orange juices with Sprite served over ice and garnished with fresh pomegranate seeds, cranberries, and a rosemary sprig (New)  Gibson Girl Ice Cream Parlor (Available Nov. 11 through Jan. 8; mobile order available)  Peppermint Holiday Sundae: Two scoops of peppermint ice cream, whipped cream, crushed peppermint, and chocolate crème cookies (New)  Cinnamon Brown Sugar Ice Cream (New)  Ice Cream Cookie Sandwich: Cinnamon brown sugar ice cream between oatmeal raisin cookies (New)  Jolly Holiday Bakery Cafe (Available Nov. 11 through Jan. 8; mobile order available) Thanks-mas Sandwich: Roasted turkey, stuffing, gravy, and cranberry sauce on rustic bread served with house-made chips Turkey Pot Pie Soup Sipping Chocolate with a Dipping Waffle: Thick and rich sipping chocolate with a sweet waffle for dipping Snowman Cinnamon Roll Cheesecake: Cinnamon roll-flavored cheesecake, cream cheese icing, milk chocolate nougatine arms, and snowman chocolate decoration (contains nuts) (New)  Santa Hat Macaron: Almond macaron shells with white peppermint cream filling and rich chocolate ganache Christmas Brownie: Dark chocolate brownie with white chocolate mousse Santa hat, sprinkles, and chocolate ears (New)  Mickey Mouse Gingerbread: Soft gingerbread Mickey Mouse-shaped cookie (Limit 5 per guest per transaction) Chimney Sweep Cold Brew: Cold brew coffee with hickory-smoked syrup, chocolate and caramel sauces, cream, and smoked salt-sugar sprinkle (New) Apple-Pecan Donut: Specialty donut with spiced icing, apple compote, candied pecans, and cream cheese frosting (New) Peppermint Cookie Donut: Specialty donut with peppermint icing, crushed peppermint, chocolate crème-filled cookies, and whipped topping (New)  Holiday Demitasse Ceramic Cup (Available beginning Nov. 11 while supplies last) Market House (Available Nov. 11 through Jan. 8)Mickey Mouse Gingerbread: Soft gingerbread Mickey Mouse-shaped cookie (Limit 5 per guest per transaction)  Mint Julep Bar (Available Nov. 11 through Jan. 8; mobile order available) Maple Beignets rolled in maple-flavored sugar Maple-bacon dipping sauce‌ (New) Plaza Inn (Available Nov. 11 through Jan. 8)  Gingerbread Bundt Cake: Gingerbread Bundt cake with apple cinnamon filling, vanilla glaze, and holiday sprinkles Holiday Cake: Devil's food cake with swirled white chocolate mousse filling, buttercream frosting, and holiday sprinkles Vanilla Pear Honey Lemonade: Lemonade infused with honey and pear nectar (New)  Pooh Corner and Candy Palace and Candy Kitchen (Available Nov. 11 through Dec. 31) Holiday Milk Wand: Three marshmallows dipped in caramel, enrobed in milk chocolate, and drizzled with green and red colored chocolate (New) Peppermint Mickey Mouse: Mickey Mouse-shaped marshmallow dipped in dark chocolate and covered in peppermint crunch Mickey Mouse Holiday Apple: Green Granny Smith apple dipped in caramel with marshmallow ears enrobed in milk chocolate, drizzled with green and red-colored white chocolate, and sprinkled with holiday cheer (New)  Snowflake Mickey Mouse Apple: Green Granny Smith apple dipped in caramel with marshmallow ears enrobed in white chocolate, covered in blue sugar, and decorated with a white chocolate snowflake Mickey Mouse Gingerbread Crisped Rice Treat: Mickey Mouse-shaped crisped rice treat dipped in white-colored chocolate, embellished with a dark chocolate face, and decorated with green and red white chocolate Mickey Mouse Holiday Crisped Rice Treat: Mickey Mouse-shaped cereal treat dipped in red-colored white chocolate, drizzled with green-colored white chocolate, and sprinkled with holiday cheer décor Holiday Cake Pops: Round chocolate cake pop dipped in milk chocolate and sprinkled with holiday cheer décor Holiday Minnie Mouse Cake Pop: Vanilla cake with marshmallow ears, dipped in red-colored white chocolate, drizzled with green-colored white chocolate, and topped with a white chocolate Minnie Mouse bow Rancho del Zocalo (Available Nov. 11 through Jan. 8; mobile order available)  Caldo de Pollo: Savory soup with chicken, rice, and vegetables Chile Verde: Slow-cooked pork with spicy tomatillo sauce served with Mexican rice and refried beans (New)  Pan Dulce Ice Cream Sandwich: Colorful Mexican sweet bread with eggnog ice cream, hot buttered rum-flavored sauce, whipped topping, and chocolate skull (New)  Hot Chocolate Red Rose Taverne (Available Nov. 11 through Jan. 8; mobile order available)  Holiday Flatbread: Pepperoni, sausage, and ham flatbread topped with arugula (New)  Holiday Cold Brew: Cold brew coffee with eggnog flavor Refreshment Corner (Available Nov. 11 through Jan. 8; mobile order available) Spicy Beef & Cheese Sandwich: Beef steak, cheese sauce, sautéed peppers and onions, and spicy pepper spread on artisan bread (New) Caramel-Pecan Cream Cheese Pretzel: Cream cheese pretzel topped with caramel sauce and candied pecans (New) Peppermint Cream Cheese Pretzel: Cream cheese pretzel topped with white chocolate and crushed candy canes (New) Butterscotch Soda: Sparkling water with butterscotch syrup, caramel drizzle, and cream (New) River Belle Terrace (Available Nov. 11 through Jan. 8)Pear Oat Cobbler: Spiced pears, oat streusel, and cranberry sorbet (New) (Plant-based)Stage Door Café (Available Nov. 11 through Jan. 8; mobile order available)Peppermint Mocha Funnel Cake with cold brew sauce topped with chocolate sauce, peppermint dust, and whipped topping (New) The Tropical Hideaway (Available Nov. 11 through Jan. 8)Holiday DOLE Whip Sundae: A swirl of DOLE Whip cherry and lime topped with festive decorationsChurro and Lemonade Cart in Critter Country (Available Nov. 11 through Jan. 8)Bride Churro: Elegantly dressed churro in a bouquet of vanilla and sugar  Churro Cart near “it's a small world” Holiday (Available Nov. 11 through Jan. 8) Churro with holiday apple spice dipping sauce (New) Churro Cart near Sleeping Beauty Castle (Available Nov. 11 through Jan. 8) Candy Cane Churro (New)  Peppermint Bark Dipping Sauce: Chocolate fudge infused with peppermint and topped with crushed candy canes (New)  Churro Cart in New Orleans Square (Available Nov. 11 through Jan. 8)Chocolate Cherry-Pistachio Churro: Classic churro rolled in chocolate cookie and pistachio dust, drizzled with cherry sauce, and topped with chopped pistachios (New)  Churro Cart in Town Square (Available Nov. 11 through Jan. 8) Mint Chip Churro (New)  Mint-Chocolate Dipping Sauce: Marshmallow creme infused with mint and topped with crushed chocolate cookies (New) Pretzel Cart in Frontierland (Available Nov. 11 through Jan. 8)Holiday Cookie Pretzel: Ginger snap cookie-dusted pretzel with vanilla icing dipping sauce (New)  Outdoor Vending Carts (Available Nov. 11 through Jan. 8) Christmas Cotton Candy: Apple flavorAvailable at Various Locations throughout Disneyland Park (Available beginning Nov. 11 while supplies last)  Musical Holiday Tin Premium Bucket Reindeer Parade Sipper Award Wieners (Available Nov. 11 through Jan. 8; mobile order available) Pastrami Reuben Dog: All-beef hot dog topped with thinly sliced pastrami, caramelized onions, pickled cabbage, Thousand Island dressing, spicy mustard, provolone, and pickle spears on a toasted baguette (New) Bananas Foster Funnel Cake Fries topped with cinnamon-banana sugar, caramel sauce, whipped topping, and fried bananas (New) Embolden Beer Co., Beyond Borders (New)  Bing Bong's Sweet Stuff and Trolley Treats (Available Nov. 11 through Dec. 31) Holiday Milk Wand: Three marshmallows dipped in caramel, enrobed in milk chocolate, and drizzled with green and red colored chocolate (New) Peppermint Mickey Mouse: Mickey Mouse-shaped marshmallow dipped in dark chocolate and covered in peppermint crunch Mickey Mouse Holiday Apple: Green Granny Smith apple dipped in caramel with marshmallow ears enrobed in milk chocolate, drizzled with green and red-colored white chocolate, and sprinkled with holiday cheer (New)  Snowflake Mickey Mouse Apple: Green Granny Smith apple dipped in caramel with marshmallow ears enrobed in white chocolate, covered in blue sugar, and decorated with a white chocolate snowflake Mickey Mouse Gingerbread Crisped Rice Treat: Mickey Mouse-shaped crisped rice treat dipped in white-colored chocolate, embellished with a dark chocolate face, and decorated with green and red white chocolate Mickey Mouse Holiday Crisped Rice Treat: Mickey Mouse-shaped cereal treat dipped in red-colored white chocolate, drizzled with green-colored white chocolate, and sprinkled with holiday cheer décor Holiday Cake Pops: Round chocolate cake pop dipped in milk chocolate and sprinkled with holiday cheer décor Holiday Minnie Mouse Cake Pop: Vanilla cake with marshmallow ears, dipped in red-colored white chocolate, drizzled with green-colored white chocolate, and topped with a white chocolate Minnie Mouse bow Boardwalk Pizza and Pasta (Available Nov. 11 through Jan. 8) Four-Meat Pizza: Tomato sauce with ham, Canadian bacon, sausage, and pepperoni topped with mozzarella Mexican Chocolate Cheesecake: Spiced chocolate cheesecake finished with white chocolate mousse and chocolate decoration (New) Boudin Bread Cart (Available Nov. 11 through Jan. 8) Snowman Sourdough Bread (Plant-based) Candy Cane Sourdough Bread (Plant-based) Christmas Tree Pull-Apart Sourdough Bread (Plant-based) Clarabelle's Hand-Scooped Ice Cream (Available Nov. 11 through Jan. 8; mobile order available) Chocolate-Peppermint Sundae: Chocolate and peppermint ice cream in a waffle cup topped with whipped cream and peppermint candy (New)  Pomegranate Hard Float: Pomegranate hard cider with lemon sorbet topped with pomegranate arils (New) Pomegranate Hard Cider (New) Cocina Cucamonga (Available Nov. 11 through Jan. 8; mobile order available)Winter Margarita: Black cherry margarita (New) Cozy Cone (Available Nov. 11 through Jan. 8; mobile order available)  Luigi Chicken Pesto Cone: Creamy pesto alfredo pasta, marinated chicken, balsamic glaze, bruschetta tomatoes, and Romano cheese Esquite Corn Fritters: Fried corn fritters tossed in chile-lime seasoning and topped with cilantro-lime dressing, cotija cheese, and pico de gallo (New)  Pumpkin Pie Churro: Churro rolled in pumpkin spice sugar with pumpkin pie dipping sauce (New)  Christmas Tree Cone: Peppermint soft-serve decorated with holiday sprinkles Stereo Tangerine Express IPA Michelada with chile-lime seasoning and lime (New)  Stereo Tangerine Express IPA (New)  Peanut Butter Whiskey Cocktail: Peanut butter whiskey, peanut butter syrup, vanilla ice cream, almond milk, and cinnamon sugar topped with whipped cream and peanut butter drizzle (New)  Fairfax Market Fruit Cart (Available Nov. 11 through Jan. 8) Seasonal Agua Fresca: Christmas punch (New) Fiddler, Fifer & Practical Cafe (Available Nov. 11 through Jan. 8) Mickey Mouse Gingerbread: Soft gingerbread Mickey Mouse-shaped cookie (Limit 5 per guest per transaction) Flo's V-8 Café (Available Nov. 11 through Jan. 8; mobile order available) Gingerbread Shake with whipped topping and a gingerbread cake doughnut (New)  New Motion, Blueberry Insight, Hard Sparkling Black Tea (New) Hollywood Lounge (Available Nov. 11 through Jan. 8; mobile order available) Churro Delight: Horchata garnished with mini churros (Non-alcoholic) (New) Everything Spice: RumChata, horchata, spiced rum, and butterscotch liqueur garnished with mini churros and dusted with cinnamon (New) Pineapple-Fresno Chile Michelada: Tomato-based michelada with pineapple-fresno chile lemonade and Modelo garnished with chile-lime seasoning and lime (New) Gingerbread Mule: Cinnamon whiskey, ginger beer, lemon juice, and gingerbread syrup garnished with a maraschino cherry (New) Harland Brewing Co., Winter IPA (New) La Bodega Azteca Stout (New) Calidad Hibiscus Watermelon Agua Fresca (New) Smog City Brewing, From LA with Love (New) Lamplight Lounge - Boardwalk Dining (Available Nov. 11 through Jan. 8) Braised Beef Poutine: Steak fries, braised beef, cheese curds, beef gravy, and tomatillo-serrano salsa garnished with Fresno chiles Peppermint-Vanilla Vodka Hot Chocolate: Hot chocolate with peppermint schnapps and vanilla vodka topped with whipped cream and peppermint Holiday Martini: A festive twist on a classic vanilla vodka paired with peppermint, chocolate liqueur, and Frangelico Lamplight Lounge (Available Nov. 11 through Jan. 8) Braised Winter Beef: Slow braised beef with carrot risotto and pea tendrils (New)  Peppermint Donuts: Hot cocoa-dusted donuts with toasted marshmallow crème and peppermint-chocolate dipping sauce Peppermint-Vanilla Vodka Hot Chocolate: Hot chocolate with peppermint schnapps and vanilla vodka topped with whipped cream and peppermint Holiday Martini: A festive twist on a classic vanilla vodka paired with peppermint, chocolate liqueur, and Frangelico Pixar Ball Sipper (Available beginning Nov. 11 while supplies last)  Lucky Fortune Cookery (Available Nov. 11 through Jan. 8; mobile order available)Thai Iced Tea with sea salt cream and brown sugar bobaMortimer's Market (Available Nov. 11 through Jan. 8)Christmas Tree Pull-Apart Sourdough Bread (Plant-based)Pacific Wharf Cappuccino Cart (Available Nov. 11 through Jan. 8; mobile order available)  Salted Caramel-Mocha Bundt Cake: Coffee Bundt cake filled with salted caramel, finished with ganache, sprinkles, and white chocolate mousse (New)  Mickey Mouse Gingerbread: Soft gingerbread Mickey Mouse-shaped cookie (Limit 5 per guest per transaction) Pym Test Kitchen (Available Nov. 11 through Jan. 8; mobile order available)Atomic Pretzel: Apple-Bacon Soft Pretzel with cinnamon-sugar salted pretzel with apple-bacon compote, cranberries, caramel sauce, cream cheese, and candied pepper bacon (New)  Schmoozies! (Available Nov. 11 through Jan. 8; mobile order available)  Dulce de Leche Mickey Mouse Shake topped with whipped topping, caramel sauce, and vanilla crème cookies (New)  Chocolate-Cherry Yule Log Shake topped with a slice of hazelnut-chocolate yule log (New)  Smokejumpers Grill (Available Nov. 11 through Jan. 8; mobile order available)  Maple-Bacon Shake: Maple-flavored shake topped with whipped cream, bacon bits, and maple drizzle (New)  Pineapple Limeade: Limeade, pineapple juice, and sour green apple syrup with a red sugar rim (New)  Holiday Punch Cocktail: Vodka with cranberry and orange juices garnished with fresh cranberries (New)  Karl Strauss Brewing Co., Tangible IPA (New) Anchor Brewing, Christmas Ale (New)  Honest Abe Hard Apple Pie Cider (New) Churro Cart on Buena Vista Street (Available Nov. 11 through Jan. 8)Caramel Apple Churro: Churro topped with spiced apples, caramel sauce, and whipped topping (New) Churro Cart near Goofy's Sky School (Available Nov. 11 through Jan. 8)Abuelita Hot Chocolate Churro with condensed milk dipping sauceChurro Cart near Grizzly Peak (Available Nov. 11 through Jan. 8)Peppermint Churro: Churro coated with crushed candy canes and drizzled with chocolate and vanilla sauceChurro Cart in Hollywood Land (Available Nov. 11 through Jan. 8)Chocolate Cherry-Pistachio Churro: Classic churro rolled in chocolate cookie and pistachio dust, drizzled with cherry sauce, and topped with chopped pistachios (New) Outdoor Vending (Available Nov. 11 through Jan. 8) White Cotton CandyAvailable at Various Locations throughout Disney California Adventure Park (Available beginning Nov. 11 while supplies last) Light Up Holiday Swizzle Stick Light Up Toy Story Christmas Tree Bucket Available at Various Locations throughout Disneyland Park and Disney California Adventure Park (Available beginning Nov. 11 while supplies last) Holiday Base Bucket Holiday Travel Tumbler with lanyard Holiday Stainless Steel Tumbler Blue Mickey Mouse Jingle Bell Glow Cube White Mickey Mouse Jingle Bell Glow Cube Gingerbread Bottle Topper Holiday Kermit Straw Clip Wreath Mickey Mouse Ear Hat Bowl Gingerbread Mickey Mouse Ear Hat Bowl Disney California Adventure ParkFavorite Things  Chicken Tikka Masala with cardamom basmati rice, lemon raita, cilantro, and garlic naan crumble (New)  Claus' Hot Cocoa Macaron: Inspired by the Disney+ series The Santa Clauses, features a red macaron filled with chocolate hot cocoa filling and ganache finished with a chocolate decoration Churro Toffee Cold Brew Latte Cocktail: Joffrey's Coffee & Tea Co. Mexico Origin Blend Coffee, coffee liqueur, demerara, cinnamon sugar, vanilla bean, and almond milk garnished with churro syrup, whipped cream, and chocolate toffee crumbles (New)  Making Spirits Bright Mickey Mouse-shaped Gingerbread Cookie Santa's Milk & Cookies Hot Cocoa: Inspired by the Disney+ series The Santa Clauses, whole milk with flavors of cookies & cream and white chocolate topped with flavored whipped cream (New) (Non-alcoholic) Maple-Hazelnut Hot Buttered Rum: Rum, maple, hazelnut, demerara, butter, cinnamon, nutmeg, and clove garnished with salted caramel whipped cream, sea salt, and demerara sugar sprinkle Red Wine Flight: Sebastiani Cabernet Sauvignon, Kunde Merlot, and Alexander Valley Vineyards Syrah (New)  White Wine Flight: Zaca Mesa Viognier, Fess Parker Winery Chardonnay, Dr Loosen, Riesling, and Domaine Ste Michelle Brut Sparkling (New)  Grandma's Recipes IMPOSSIBLE Meatloaf with Mashed Potatoes with classic gravy and crispy shallots (New)  Pumpkin Layered Cheesecake: Layers of New York-style cheesecake, pumpkin gooey cake, and graham cracker topped with spiced Chantilly and a chocolate decoration (New)  Hummingbird Cocktail: Bourbon, créme de banana Liqueur, pineapple juice, banana purée, butter pecan syrup, cinnamon sugar, demerara, and vanilla bean garnished with a pineapple wedge (New)  Blood Orange-Pom Limeade: Pomegranate and lime juices with cookie butter and blood orange syrups garnished with a lime wheel (New) Merry Mashups   Turkey Poutine: Layers of roasted turkey, sweet potato bites, cheese curds, and gravy topped with frosted cranberries (New) Esquites Carnitas Mac & Cheese: Esquites-inspired mac & cheese with carnitas, salsa macha, spiced puffed rice, freeze-dried corn, and chopped cilantro Spicy Apple Cider Margarita: Reposado tequila, apple cider, house-made ghost pepper-cinnamon syrup, raspberry syrup, and lime juice garnished with an apple chip (New)  Holiday Duets  Southern Mac 'n Cheese: Cajun-style mac & cheese with andouille sausage and spiced panko crunch (New)  Pork Belly Adobo: Garlic fried rice with braised pork belly, chicharron pieces, and green onions Ceylon Splash: Joffrey's Coffee & Tea Co. Ceylon Black Tea, passion fruit juice, coconut syrup, and calamansi purée garnished with an edible purple orchid (New) (Non-alcoholic) Huckleberry Sake Sangria: Merlot, sake, huckleberry syrup, orange juice, and cinnamon syrup topped with sparkling water and garnished with an orange wheel (New)  A Twist on Tradition   Curry Mac 'n Cheese with cilantro oil and crispy garbanzos (New)  Lox & Everything Bagel Nachos: Bagel chips, cream cheese, diced smoked salmon, everything spice, and mixture of onions, tomatoes, and capers Guava-Melon Lassi: Guava nectar, rock melon syrup, nonfat yogurt, and honey garnished with cinnamon whipped cream and honey-flavored cereal (New)  Brews & Bites IMPOSSIBLE Chorizo Queso Fundido topped with chopped cilantro served with house-made tortilla chips Two Coast Brewing Co. Saint Father Festbier: Authentic Oktoberfest Festbier; a Deep Golden Strong Lager with a robust body, a fine balance of spice, hints of floral notes, and a gentle bitterness (New)  North Coast Brewing Red Seal Ale (Nitro): Full-bodied copper-red pale ale with notes of hops and a spicy finish (New)  Stone Brewing Imperial Stout: Rich stout with notes of chocolate, coffee, black currants, anise, and roasted malts (New) Golden Road Brewing Christmas Cart Wheat Ale: Wheat ale bursting with bright cherries and spiced cinnamon, nutmeg, clove, and allspice (New)  Brewery X Happy Holihaze Blood Orange Hazy IPA: Hazy IPA with simcoe, citra, and mosaic hops flavors and aromas of blood orange and citrus (New)  Stereo Brewing Love Buzz Coffee Amber Ale: A coffee-forward, light-bodied amber ale with El Salvadorian coffee, whole vanilla beans, and a touch of sweetness with aromas of toffee and hazelnut with a smooth finish (New)  Sierra Nevada Celebration Fresh Hop IPA: Blend of cascade and centennial hops for aromas and flavors of citrus, pine, and floral notes (New)  Alesmith Brewing Nut Brown Ale: Deep brown color with rich, malt-forward flavor with notes of biscuit, mild cocoa, and earthy hops (New)  Ficklewood Ciderworks Bramblebark: A creamy and aromatic cider with blackberries and a touch of vanilla aged in Hungarian and French oak barrel (New)  Juneshine Hard Kombucha Açaí Berry: Brewed with organic açaí and blueberries for a subtle earthiness (New)  Allagash Brewing Curieux Bourbon Barrel-Aged Golden Ale: Notes of vanilla, caramel, oak, and hints of bourbon (New)  Bottle Logic Pumpkin Spice Latte Stout: Fresh pastry stout with pumpkin, lactose, spices, and coffee (New)  Seasonal Special Beer Flight: North Coast Brewing, Red Seal Ale, Stereo Brewing, Love Buzz Coffee Amber Ale, Alesmith Brewing, Nut Brown Ale, Bottle Logic, and Pumpkin Flavored Stout (New)  Festive Favorites Beer Flight: Two Coast Brewing Co., Saint Father Brewery X Blood Orange Dictionary Hazy IPA Allagash Brewing, Curieux Barrel-Aged Golden Ale Stone Brewing, and Imperial Stout (New) Holiday Hoppiness Beer Flight: Ficklewood Ciderworks, Bramblebark Juneshine Hard Kombucha, Açaí Berry Golden Road Brewing, Christmas Cart Wheat Ale, and Sierra Nevada Celebration Fresh Hop IPA (New) Winter Sliderland  Holiday Ham Slider with cranberry-bacon jam and Gruyère on a salt and pepper brioche bun (New)  Brisket Slider with smoked onions and horseradish ketchup on a pretzel roll (New)  Cherry-Mango Punch: Cherry syrup, mango, and peach nectars with lemon juice garnished with a frozen peach (New) (Non-alcoholic) Tiramisu Yule Log Cocktail: Vodka, hazelnut liqueur, oat milk, tiramisu syrup and chocolate bitters, garnished with Valrhona chocolate powder (New)  Visions of Sugar Plums  Sweet Potato-stuffed Corn Muffin with red beans, rice, and green onions Chocolate Bourbon-flavored Tart made with TWIX Cookie Bar Pieces: Layers of caramel and chocolate bourbon-flavored mousse made with TWIX Cookie Bar pieces (New)  Cranberry-Chai Pisco Punch: South American Brandy, cranberry, and lemon juices with cranberry and chai syrups garnished with a lemon wheel (New)  Piña-Hibiscus Mezcal Mule: Mezcal, pineapple-ginger-lemon purée, pineapple, lemon juices, hibiscus syrup, and ginger beer garnished with a pineapple wheel (New)  Available at all Festival MarketplacesPurple Mickey Mouse Jingle Bell Glow CubeTreats for Santa Cart  Santa's Milk & Cookies Hot Cocoa Inspired by the Disney+ series The Santa Clauses: Whole milk with flavors of cookies & cream and white chocolate topped with flavored whipped cream (New) Hot Buttered Rum: Rum, maple, hazelnut, Demerara sugar, butter, cinnamon, nutmeg, clove, and salted caramel Cookie Decorating Kit: Mickey Mouse snowman cookie decorating kit (New)  Cocina Cucamonga (Mobile order available) Capirotada: Mexican bread pudding with raisins, peanuts, walnuts, and green apples topped with fresh bananas, sweetened condensed milk, and toasted coconut (New)  Holiday Ponche: Holiday-spiced guava drink served with fresh fruit and sugar cane (New) (Non-alcoholic) Holiday Ponche Cocktail: Holiday-spiced guava drink served with fresh fruit, sugar cane, and a shot of tequila Viva Navidad at Paradise Garden Grill IMPOSSIBLE Albondigas Soup: IMPOSSIBLE meatballs in a vegetable soup (New) (Plant-based offering) Loaded Yucca Fries topped with arbol chile cheese sauce, carne asada, guacamole, sour cream, and pickled red onion (New)  Pozole Dip Torta: Pozole-braised pork torta with hominy spread, cabbage, radish, cilantro, and jalapeño served with a side of pozole consommé Chicken Tinga Arepa: Handmade arepa topped with refried beans, chicken Tinga, cabbage, avocado, and queso fresco (New)  Chicken Tinga Burrito: Chicken Tinga, rice, and beans in a flour tortilla served with corn tortilla chips (New)  Mango Tres Leches: Tres leches parfait with white cake and mango purée topped with caramel Chantilly, green whipped topping, and sprinkles (New) Watermelon Candy Cocktail: Tequila, watermelon schnapps, and pineapple juice with a Chamoy and chile-lime seasoned rim Pacific Wharf Café (Mobile order available) Holiday Sandwich: Black Forest ham, whole-grain mustard spread, cranberry mayo, and arugula on a stuffing roll served with chips (New)  Chicken Tortilla Soup with grilled corn, fresh onion, and cilantro topped with crispy tortilla strips and served in a bread bowl (New)  Peppermint Bark Bread Pudding: White chocolate, chocolate chips and peppermint with whipped topping and crème anglaise (New) Pacific Wharf Cappuccino Cart (Mobile order available)Caramel Toffee Horchata Cold Brew: House-made rice and cinnamon beverage flavored with toffee and finished with whipped topping, caramel drizzle, and toffee (New) Pym Tasting Lab (Mobile order available)Snack Molecules: Mini pretzels, honey-roasted peanuts, and popped sorghum with winter flavors (New) Smokejumpers Grill (Mobile order available) Loaded Latkes: Traditional latkes loaded with smoked brisket and topped with dairy-free horseradish cream and scallionsSonoma Terrace (Mobile order available)   Colombian Empanadas: Colombian-style beef empanadas, served with aji verde and cabbage salad tossed with cilantro dressing and escabeche (New)  Mistletoe Mule: A twist on a classic mule with cranberry juice and agave garnished with a sprig of rosemary and a cape cranberry Terran Treats (Mobile order available)Hot Chocolate Churro: Hazelnut chocolate, spicy chocolate streusel, and mini marshmallows (New)  Seasonal Outdoor Carts  Gingerbread Cake topped with a molasses glaze, a gingerbread man, and sprinkles (New)  Bean & Cheese Pupusa with a side of curtido and tomato sauce (New)  Calidad Spiked Sparkling Agua Fresca: Sweet prickly pear and tangy pomegranate flavors (New)  Downtown Disney District Friends of the FestivalNaples Ristorante e Bar (Available Nov. 11 through Jan. 8)  Tikka Masala Pizza: Inspired by Diwali; hand-tossed traditional Neapolitan-style pizza crust topped with a generous base of tikka masala sauce, red onion, green bell pepper, and mozzarella cheese (Available with marinated chicken or paneer) (New)  Tuk Tuk: Inspired by Diwali. Blanco tequila, ginger syrup, tamarind syrup, and lime juice shaken on the rocks and garnished with a lime wheel and chili-lime seasoning rim (Non-alcoholic version available) (New)  Tortilla Jo's (Available Nov. 11 through Jan. 8) Dulce De Leche Tamales: Cinnamon, evaporated milk, regular milk, Cajeta de Celaya, vanilla extract, sugar, and cream cheese topped with pecans and powdered sugar (New)  Thank You for Listening to the Disney Travel PodcastThank you very much for listening to this episode, Amelia and I hope that you enjoyed it. If you did, we would be very grateful if you could rate, review and subscribe to the show on Apple Podcasts/iTunes (or on whichever app you choose to listen). A brief review about what you liked most about an episode truly helps to keep the show going by exposing it to new listeners. We look forward to continue producing new episodes each week.Sharing the podcast with your friends and on social media is also extremely helpful and very much appreciated.Shop 1923 Main StreetFeel free to visit our 1923 Main Street® Disney merchandise shop where we have hundreds of unique and original Disney-inspired t-shirts, leggings, clothing, mugs, phone cases and much more. You'll find everything from 1923 Main Street logo merchandise to custom created authentic Disney-inspired originals, including lots of great patterns for leggings and other items.Contact 1923 Main StreetThank you for listening to the Disney Travel News Podcast at 1923MainStreet.com. As always, we love to get feedback and questions from our listeners and to hear your suggestions and ideas for future episodes.Please be sure to follow along on Twitter, Instagram, Pinterest and Facebook.Thank you for listening and have a magical day!Mike Belobradic and Amelia Belobradic--Media provided by Jamendo

In this fascinating deep-dive into the world of cane distillates with Matt Pietrek, author of Modern Caribbean Rum, some of the topics we discuss include: How Matt and his wife Carrie collaborated to create an 800+ page self-published treatise on the rums of the Caribbean: through strategy, structure, and of course visiting so many of the incredible producers who pour their life into this spirit. Then, we get into the weeds on a wide-ranging set of topics related to the classification of rum. And this is really the heart of the book. We talk about: The broad-strokes differences between British-style, French-style, and Spanish-style rums The impact of colonial history and economics on the timelines and styles that were propagated in different islands and regions Why Matt thinks about Rum as a “Meta-category” of spirits that contains multitudes of styles and flavors Along the way, we cover the palletized nuances of self-publishing, the four main decision buckets that dictate the kind of rum that a given producer will bottle, the surprising influence of Canadians on overproof rum bottling strength, And much, much more. This episode is brought to you by Near Country Provisions. If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.

New York Times food reporter and recipe columnist Melissa Clark's latest cookbook, Dinner in One: Exceptional & Easy One-Pan Meals, is a variety of recipes that only require one pot or pan, like Miso-Glazed Salmon with Roasted Sugar Snap Peas, and Gingery Coconut Noodles with Shrimp and Greens. She joins to discuss one-pot cooking and take your calls.  *This segment is guest-hosted by Kerry Nolan* Blueberry Lime Crunch Cake with Demerara This might just be the easiest and crunchiest coffee cake you've ever made. It's also one of the best—filled with soft, juicy blueberries that are flavored with tart bursts of lime zest and nestled into a cinnamon-scented batter. Instead of a classic crumb topping, the surface is strewn with Demerara sugar and sliced almonds, which bake into a gorgeously crisp contrast to the velvety crumb below. It will keep at room temperature for up to 3 days, though the topping does lose a little texture the longer it sits. But with a cake this good, its keeping qualities may be beside the point.  SERVES 8 12 tablespoons (1½ sticks / 170 grams) unsalted butter, melted and cooled, plus more for the pan 1½ cups (337 grams) sour cream, at room temperature 4 large eggs, at room temperature1 teaspoon fine sea salt 1¼ cups (250 grams) granulated sugar 1 tablespoon finely grated lime zest (from 2 limes) 1½ teaspoons baking powder½ teaspoon baking soda 1 teaspoon ground cinnamon 2½ cups (312 grams) all-purpose flour 1½ cups (200 grams) fresh blueberries (or frozen, unthawed) ⅔ cup (57 grams) sliced almonds (or chopped walnuts or pecans) 2 tablespoons Demerara Sugar 1. Heat the oven to 350ºF and butter a 9 × 9-inch metal pan. If you like, you can line the pan with parchment paper, leaving an overhang on two sides so you can lift the cake out after it cools. But if you plan to serve the cake directly from the pan, you don't need to do this. 2. In a large bowl, whisk together the sour cream, butter, eggs, and salt until everything is well combined. Whisk in the granulated sugar and lime zest. Whisk in the dry ingredients in this order: baking powder, baking soda, and cinnamon. Then whisk in the flour until just combined. Fold in the blueberries. 3. Scrape the batter into the prepared pan, smoothing the top. Sprinkle with the almonds and Demerara sugar. Bake until the top is golden and puffed, and a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Transfer the cake to a wire rack and let it cool still in the pan. SWAP IT OUT You can substitute full-fat Greek yogurt for the sour cream. And other spices, like cardamom, ginger, or pumpkin pie spice, can replace the cinnamon. Or leave out the spice for a more subtle cake

Grab yourself a long straw and get in here as the boys try to handle a deadly Scorpion Bowl! Tune in to hear about the history behind this communal concoction and all that in involves. Cheers! Links:Recipe:1oz lime juice 2oz orange juice 1 oz orgeat 3/4 oz Demerara syrup 1 oz cognac 2 oz gin 2 oz Jamaican rum Reference Articlelinktr.ee/cocktail.time.machine

Our good friend Shaun Donohue travels all the way from Denver to be with us for a few drinks.   We learn about the art of the tornado, have a few pours, and then doctor up a cocktail submitted to us by our buddy Adam in Connecticut.Pours of the Day:    Hard Truth Sweet Mash Rye, Nulu Toasted Straight Bourbon (Total Wine pick)Cocktail of the Day:  The Boudoir #21 1/2 oz Isaac Bowman Port Barrel Finished Bourbon3/4 oz St. George Bruto Americano3/4 oz Bigallet China-China Liqueur 1/8 oz rich grapefruit syrup *1 barspoon Forthave “Brown” Coffee Liqueur1-2 dashes Fee Brothers Aztec Chocolate Bitters1 brandied cherry for garnish Add all ingredients to a cocktail shaker, fill most of the way with ice, and stir until well chilled. Strain into a chilled Nick and Nora or coupe glass. Garnish with a brandied cherry of your choice. *Rich Grapefruit Syrup2 Grapefruits1/2 cup Demerara sugar Add the zest and juice (strained) of the grapefruits to a small saucepan with the sugar, and bring to a boil. Reduce heat and let simmer for 5 minutes. Allow to cool to room temperature, bottle and chill until ready for use.Thanks again and cheers!

I have a penchant for wild cats; one, in particular, go tigers! Now there is another cat begging for my attention, and I just can't ignore it. Who could when these cats are distilling rum? On Lush Life today, sponsored by Louisiana Travel, I am thrilled to have Tait Martin, Ph.D., President & CEO of Wildcat Brothers Distillery who is with us to recount the story of how a cocktail made with their rum found its way to being THE official cocktail of the city of Lafayette, Louisiana and so much more. Lafayette is the heart and soul of Cajun culture, a party to be found every night filled with live Cajun and Zydeco music, authentic gumbo, and of course, cocktails.  Have you ever been to Louisiana? I love it for its Creole and Cajun culture, Mardi Gras, and the beautiful city of New Orleans, but the Pelican State, offers so much more, including the amazing live music scene covering everything from Jazz to Swamp pop and Zydeco, a fascinating history combining diverse cultures, over 400 festivals a year and adventures including kayaking on the bayous and lakes, hiking in the many National and State Parks throughout the state or the newly launched Louisiana Civil Rights Trail.    If you didn't know already, it's the home of the cocktail, and gumbo, jambalaya, Tabasco hot sauce, King Cake, and beignets!  Louisiana offers a food and drink experience that is second to none.  Meet craft distillers, brewers, and mixologists who are working with local traditions and making a name for themselves on the Louisiana Culinary Trails or Louisiana Libations Trail. Let the endless beauty of Louisiana feed your soul and inspire you. You can check out more by visiting http://www.louisianatravel.com/ (www.louisianatravel.co)m. Now, let's go to Tait, one of the Wildcats himself!  Here's one of my favorite cocktails made with Wildcat Brothers' Noire rum, The Jungle Bird: INGREDIENTS 1 ½ oz Noire Rum ¾ oz Campari  1 ½ oz Pineapple juice ½ oz Fresh lime juice ½ oz Demerara syrup  METHOD Add all ingredients to a shaker with ice and shake.  Double strain into a rocks glass over fresh ice.  Garnish with pineapple leaves and a dehydrated pineapple slice (optional).    You'll find this recipe, more Louisiana cocktails, and all the cocktails of the week at alushlifemanual.com, where you'll also find all the ingredients in our shop. Full Episode Details: https://alushlifemanual.com/wildcat-brothers-rum-with-tait-martin ----- 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!!

The Demerara Rebellion of 1823 was an uprising of over ten thousand enslaved people in the Crown colony of Demerara-Essequibo (now part of Guyana) on the coast of South America. Having grown tired of their servitude, the enslaved sought to resist in the most direct way they could. The rebellion took place on August 18, 1823, and grew to become a key trigger in the abolition of slavery across the empire.Author Thomas Harding joins Dan on the podcast to chart the lead-up to the uprising in the British colony, right through to the courtroom drama that came about as a consequence. They also discuss vital questions about the legacy that the British have been left with and whether generations of those who benefited from slavery need to acknowledge and take responsibility for White Debt.If you'd like to learn more, we have hundreds of history documentaries, ad-free podcasts and audiobooks at History Hit - subscribe today! To download the History Hit app please go to the Android or Apple store. See acast.com/privacy for privacy and opt-out information.

A curious concoction that brings Campari to the tiki sphere, the Jungle Bird has soared in popularity over the last decade. Richard Boccato, owner of New York's Dutch Kills bar, explains how he first became acquainted with the drink, and shares his role in helping the cocktail find modern day fame. Listen on (or read below) to discover Boccato's Jungle Bird recipe — and don't forget to subscribe! Richard Boccato's Jungle Bird Recipe Ingredients - ¾ ounce rich Demerara simple syrup (2:1 ratio) - ⅞ ounce fresh lime juice (scant 1 ounce) - 1 ¼ ounce fresh pineapple juice - ¾ ounce Campari - 1 ounce blackstrap rum, such as Cruzan - ½ ounce Demerara rum, such as El Dorado 12 - Pinch smoked sea salt Directions 1. Combine all ingredients in a shaker with one cube of ice (roughly 1.75 x 2 inches in size). 2. Shake until cold and strain into a double Old Fashioned glass over one large cube of ice. 3. Garnish with your choice of pineapple wedge, orange, cocktail cherry, and/or pineapple fronds. See acast.com/privacy for privacy and opt-out information.

Michelle and Jenny are back with a new round of spicy stories and a new signature cocktail!Lost in Translation1 1/2 oz rye whiskey3/4 oz Falernum (velvet falernum)1/2 oz Amaro Montenegro1/4 oz Fernet Branca3/4 oz lime juice1/4 oz Demerara syrup2 dash bittersLime zest garnishDouble rocks glass.Combine all ingredients in shaker. Shake, strain over crushed ice, garnish with fresh lime zest

From Handsome Tree in Demerara, Guyana, to Spur Tree, Jamaica hails a tenacious Jamaican who has had to show his passport and driver's license to convince skeptics of his nationality. He's had several stints in the restaurant business which gave him the confidence and the experience he needed to excel as a business owner. But prior to the success, he's had to move from one relative's house to another while doing cooking demonstrations, staying in motels and reserving left-overs served at breakfast for lunch and dinner, amidst other challenges, none of which has deterred him even when the going got tough. That is the story of the co-founder of Spur Tree Spices, Mohan Jagnarine. Some of what we looked at were: Where did his entrepreneurial journey all begin? When did Mohan know that you wanted to list on the JSE? What was the process like to list on the Jamaica Stock Exchange? Life in the restaurant business And lots more. Connect with Mohan Jagnerine: Email: mohan@spurtreejamaica.como Thanks for listening to The Jamaica Stock Exchange & You, a podcast of the Jamaica Stock Exchange with your host, Heneka Watkis-Porter! Send us your feedback at podcast@jamstockex.com or on social media @jamstockex. In the meantime, follow this podcast on your favourite podcast app. The Jamaica Stock Exchange & You is produced by Heneka Watkis-Porter of The Entrepreneurial You podcast and now TV show aired on Business TV, you can find out more at henekawatkisporter.com to hear leadership and entrepreneurship lessons from guests like Zachary Harding, Les Brown, Richard Branson, Marcia Forbes, Seth Godin and more. I am also on social media at Heneka Watkis-Porter. That's all for now, see you next week! Remember, as Warren Buffet says, "Rule number one: Don't lose money. Rule number two: Don't forget rule number one.” --- Send in a voice message: https://anchor.fm/jamstockexpodcast/message

Hello Austen Connection friends,Here in the Austen world I've noticed that many of you consider December and the holidays the time of romance: We see you with your lights, your lattes, your Hallmark binges - and more power to you. Today's missive fits right into your romance dreams, and features our conversation with long-time romance and historical fiction author Vanessa Riley. And it's a podcast episode! So you can simply click Play above to stream this conversation, or you can listen on Apple or Spotify. It also has suddenly struck me that I should tell you that you can, any time, simply go to the Austen Connection site and see many conversations like this one, plus podcast episodes, chats, and general #JaneAusten breakdowns, all free and waiting for you to curl up on the sofa with (don't forget your cuppa tea). Enjoy!And now, for our main feature of the week: Author Vanessa Riley.Dr. Riley - who has a PhD. from Stanford in mechanical engineering - has always found romance to be, as she says, a “happy place.” She tells us she began burning through Signet romances while an undergrad - as a break from “differential equations”!And she was first inspired to discover the hidden histories of Black and biracial women of the Regency and colonial-era Caribbean when she came across that Jane Austen novel fragment we know as Sanditon. Austen's biracial heiress of the West Indies - Miss Georgiana Lambe - started Vanessa Riley on this journey. Dr. Riley's latest novel Island Queen is all about the real life of Dorothy Kirwan Thomas. Dorothy, or “Doll,” Thomas was a Regency-era entrepreneur who became a dynamic figure in the early 1800s Caribbean. She was born into slavery on the island of Montserrat, and worked to buy her freedom and go on to become a wealthy landowner, leaving a legacy of children, and grandchildren, some of whom were educated in England. And she also had some interesting lovers along the way. After being introduced to Austen's Miss Lambe, Dr. Riley began digging for evidence of Regency-era and colonial women of color, and her research led her to the life of Dorothy Thomas, and eventually led to the novel Island Queen. The book has been optioned for the screen by two of the creatives behind the Netflix series “Bridgerton” - director Julie Anne Robinson and actor Adjoa Andoh, who plays Lady Danbury in the series, have teamed up with producer Victoria Fea. The life of Dorothy Thomas is fascinating, and telling her story involves using a lot of words we might not associate with women surviving under colonial oppression - words like entrepreneurship, agency, manumission, wealth, power, romance. And perhaps the most important three words of all: Happily Ever After. In this conversation for the Austen Connection podcast, Vanessa Riley talks about how she went from being a Math major, and then an engineer - to being a writer. She says if you love writing, that doesn't leave you - no matter how many degrees you have. Enjoy the conversation!Plain Jane What attracts you to the romance genre? Vanessa RileyThe promise of the Happy Ever After. And you need that after you take a test for differential equations. Plain JaneYes! Is this what got you through grad school? Vanessa RileyYes. And undergrad is actually when I really started reading every Signet romance known to mankind, because they were nice and quick. And bananas - the plots were all over the place. And it was just something different to do. You know, engineering programs can be very intense … and sometimes you just want something [where] you know the ending. That you don't have to integrate under a curve. You just want to be assured of a happy place. And romance has always been that happy place. Plain JaneYeah, so you like the structure. But a lot … can happen within that courtship plot. Do you find that you find intellectual challenges within that, that might be surprising to people who don't know the romance genre? Vanessa RileyFor those who don't know the romance genre, writing romance is actually hard. Romance gets a really bad rap because they say it's formulaic. Well, it's formulaic because that's the promise that they've given to the reader. That's the only genre that you can pick up and get guaranteed to know that it's going to be safe. It's a happy ending. But how you get to that happy ending, how you vary your characters, tasks, and goals, and relationship status, [is] an emotional journey. That is what makes it exciting and different. And that's why there's no two stories that are the same. That is the fun of it. But in order to be that, to give people something different every time, you have to be extremely creative.[W]riting romance is actually hard. Romance gets a really bad rap because they say it's formulaic. Well, it's formulaic because that's the promise that they've given to the reader. That's the only genre that you can pick up and get guaranteed to know that it's going to be safe. It's a happy ending. … But in order to be that, to give people something different every time, you have to be extremely creative.And my friends who write romance, I write romance - these stories are just all over the map. They're different. They're engaging you, there's something for everyone. Now, there's something for everyone. That was not always the case. … But it's it's actually a difficult animal. And I find a lot of great writers start writing romance because once you can deliver how these two unique individuals are better together in a plausible way, and then you've taken them on a journey, you have the basis to write other types of fiction. So it's a great training ground to be able to write romance. Plain JaneWell, you know who would agree with you is a great genre writer named Stephen King. I think we're finding that genre is harder than has been previously thought, like you just said. Did you struggle to get it? Did you kind of take it on as a challenge? Or do you feel like it kind of came naturally for you, because you just wanted that HEA, and you just figured out how to get there. Vanessa RileyThe plotting has always been, I would say, my strength. My mother didn't allow a lot of different types of books in the house. But we had Shakespeare … we had all these different types of things. And so I would kind of junkie out on TV, and I would rewrite episodes of “Dallas.”Plain Jane Not everybody, not every kid, is doing that!Vanessa RileySo I used to entertain my brothers by coming up with these little stories. And they would be, you know, different variants of TV shows or something that I wanted to change the ending because it wasn't happy: J.R.,  you know, realizes that Sue Ellen was great. And they got back together and lived happily ever after. And he stopped doing all these bad things.Plain Jane So you learned, you learned plotting from J.R.  and Sue Ellen …Vanessa RileyAnd structure from Shakespeare. So there we go -  the perfect match!Plain JaneWhat attracts you to the Regency period, specifically and Regency stories? Vanessa RileyI think because of the nature of the books that my mother made sure that we read, I have an older voice. It's … these worlds always fascinated me. I am a history buff. Another degree I almost got was a minor in history when I was at Penn State. It just - Western Civ particularly -  was extremely interesting, the foundations of the world, traveling through Roman history. … I was geeking on it. I loved it. And then when we get to the Romanticism periods, and I stumble upon this author named Jane Austen, and I'm reading it and I love Pride and Prejudice, and we get to Mansfield - Oh, she's got a little political streak going on in here! And then I get the Sanditon and the wealthiest woman in the book is a … from the West Indies. My father's from Trinidad and Tobago. It's just … like, “Oh, this now makes sense, why I'm here!” To tell these stories, and as you do more research, and you realize how big the Caribbean part of the narrative of this time period is, and how it has been completely obliterated or obscured, it just makes you say, “Where are my people? Where's the representation?” I mean, all the economies of the world, 80 percent of the GDP is coming from the sugar trade. … But that's all the stolen labor from the West Indies that is making sugarcane and indigo and cotton and coffee, all from all of the colonies in the West Indies. And yet you read romance, you read a lot of historical fiction, and this is not mentioned. You will get the heroic Duke. But you won't learn that his generational wealth is coming from … Dominica or plantations in Demerara. And you forget this piece. You know, Jane Austen: We think of her as historical. She's a contemporary writer. So she's writing what she saw during that day. And when you get to this Miss Lambe, you realize that West Indian girls and boys, particularly biracial ones, are being sent to London and Glasgow and Ireland for education. Because everyone understands education is going to make the difference in your socioeconomic background. It's going to change the world. And they're sending their kids there. To tell these stories, and as you do more research, and you realize how big the Caribbean part of the narrative of this time period is, and how it has been completely obliterated or obscured, it just makes you say, ‘Where are my people? Where's the representation?'And so this mixing and mingling happens, but none of that is recorded. It's very scantily recorded. Plain JaneI love it that you bring up the Jane Austen and Sanditon, which I know was an influence for this book Island Queen … an influence for your research. But you just mentioned something. I mean, it is amazing Jane Austen … shows us the foundations of the economic underpinnings of Britain in her world. And she also is showing us the debates going on, but she's doing it - I feel like she's doing it - so subtly. But she did introduce Miss Lambe. It's such a shame, tragic that we don't get to see what she did with Sanditon. But at least we got that much. At least we know that she was bringing in this character. I love it that you say that Miss Lambe is the wealthiest character in the novel. That's left out. And what strikes me, what I want to know, Dr. Riley, is [as] we get into the life of Dorothy Thomas, this one woman that you're exploring the life of through Island Queen, what are some of the things that you've learned about free women of color in colonial Caribbean era? Vanessa RileyOne, that they exist. Because when I started doing research, I just had a concept of Miss Lambe. And I didn't really understand whether, you know, was Jane just being progressive? Because, you know, abolition during this timeframe is a very hot topic of conversation. … So she's getting both sides of these arguments. Is this just an author being progressive, trying to attack a social issue? Or is she more telling what's happening of her timeframe? So I go on the search, and I literally find Dorothy Kirwan Thomas because of a sketch that the cartoonist, editorial cartoonist Gilroy draws. I find this picture of Prince William Henry -  aka future King William IV - he's lovingly embracing a Black woman. Now, that in itself is remarkable. You have a person in aristocracy and he's in an affair with this Black woman. …And, unfortunately, women are very poorly documented in history. We were very lucky to have Anne Frank's diary. You don't often come across these - even Queen Victoria's diary has been edited and sanitized so that we don't see some of the things that happened after her beloved Albert passed away. So I had to follow the rich man. I found Prince William. And I find him in the West Indies, and his boys, and they're kicking it up and breaking brothels in Jamaica. They broke up one so badly they had to pay for it the next day. He is is acting a fool in every port he comes into until he gets to Dominica. When he gets to Dominica he's different. His friends are writing letters saying he's with that woman again. … And then I finally get one that says he's dancing with Dorothy Kirwan at the mulatto ball. And we finally had a name. And I thought this was going to be another obscure thing, but then you start researching and you find Dorothy Kirwan Thomas, her will is archived in the UK. Why would a Black woman's will be archived in the UK? And you keep reading and then you find that she's opened businesses in Demerara and in Grenada and in Dominica. And then you find she's had these children. Now that was another thing. Our reproductive history as a woman is our history. So pinning down that she's had children in Montserrat, she's had children in Demerara. … What would make a woman move, particularly the move when she goes from Dominica, where she has a successful business, to Grenada? What's making her move? So you get these unwinding of these stories. But this woman is phenomenal, that she's able to just restart her life in these various colonies. She does it with children. And she's very protective and caring about these children. And then in Demerara, you find a whole group of women, which I affectionately call the Entertainment Society, these women of color, who have made their money through entertainment. So they're [doing] that through housekeepers, through cooking and cleaning, general huckstering, which is the taking and selling goods made by enslaved people, and selling those to visitors to the colony at higher prices and whatnot. And she just builds this fabulous life. And she, it's just amazing that we don't know her name.Some of us have struggles taking our kids to Walmart, in the backseat of our minivan. And she's taking 17 [kids] from Demerara … all the way up to Glasgow, Scotland. Because there's this world of money that has opened up the world to her, she wants her grandkids to see this, and to feel this, and she's paying for the education of these children. And she's funding schools for the education of colored girls in London. I mean, this is an enormously fabulous woman who rose against all kinds of odds - that she was enslaved, she bought her freedom. She bought the freedom of her family, she made it a mission to whenever she could find family, she would buy their their freedom. For her to be completely wiped off the books, to me, blows my mind. Plain JaneWell, let me talk to you a little bit about all of this in your stories. And writing romance. So when you're writing the life of Dorothy Kirwan Thomas, you're writing the courtship plot in a setting that involves colonialism and violence. And you - and Austen also introduces - assault. But the stakes are higher for your heroine, when you're writing in colonialism and colonial Britain, Demerara. It's more violent, it's more oppressive. What is it like writing a romance within those [settings] because this is something that's kind of new territory, right? Vanessa RileyWell, this is more of a biographical historical fiction, that has romantic elements. I'm writing her real life. There's no guarantee of a happy ending when you write real life. And so that kind of throws that construct out. But at the same time, these men as I did the history, they are important in her in her life. They change things, they shape her. She has to grow past the problems that they also bring to her life. And there's a thing that I know as an author … is a misconception that a Black woman during this timeframe was not desirable, was not something sought after, wasn't precious. And I really want to defeat that myth. Because everything that I see, is when two people find each other, they find each other regardless of time, period, space, race, etc. And so as I looked at the challenges of these men, I wanted that to convey [that]. Because Dorothy to me was someone who lit up a room, even when she was poor, before she had money. There was something about her that drew people, [a] magnetic personality that drew people, men, everybody was drawn to this woman. And I wanted that to be conveyed. … So no matter how hard it gets, you're comforted to know that she's found a way to survive. I have romance readers coming to me, reading my first historical fiction. I wanted you guys to feel safe. Because that's what you expect, as you're saying, in a romance. And so, I wanted to make sure that you get the concept that these men are in her life for a reason. But she chose the reason. Some of it was trifling. Dorothy was not a saint, I will tell you that right now. Not a saint at all. Because that often happens with particularly Black women, when you do something extraordinary: You all of a sudden are superhuman, you never feel pain. You can vanquish any enemy. Dorothy was very human, she felt a lot of pain. She went through a lot of suffering. But she had a will to survive that I haven't read about in a long, long time. And I wanted that to be conveyed. And I wanted you to see moments where she is being treasured, where she's being sought after, because I believe that was the type of personality she had. So I get to use all my romantic bones to build a story to make it convincing. So that you will feel her heart breaking, when her heart really breaks. Plain JaneYou mentioned the presence of love and joy, in Dorothy Kirwan Thomas's life and other Black lives from history. Can you talk a little bit about love and joy and the need for those elements and these stories and the lack of them and some of the stories that people sometimes expect?Vanessa RileyYeah. You know, typically, when you think of a story that touches on enslavement, you think of the darkness of that. And that should never be discounted. One person asked me, because there's a part in the book, where Dorothy is forced to, in order to be a member of society, in order to not get pushed out of business like everybody else who's objected, she had to turn to owning slaves. It was to maintain her seat at the table. I firmly believe this is one of her wrong decisions. I think one that she wrestled with, but she justified in her head that it's better for me to have a seat at the table, to make sure these people are protected, than not having a seat. And other people could be run out of business. And you know, they may go to debtors' prison, … but [she] could possibly be re-enslaved. And I do believe that's the one line she would never cross, she'd never wanted to go back there. So she did whatever she needed to do. But somebody said, “Why didn't you just leave that out? You know because the book is kind of long, you can leave that.”No: I don't want history whitewashed. I cannot whitewash history. And I also want to make sure people don't deify, make these women who are doing extraordinary things, into something they weren't. They were practical women. They were smart. But they were also human and fallible. And they could do wrong things. They can do stupid things. They could do things on the spur of the moment. They had agency but they still had a soul and still could do things wrong as much as they could do things right. And I don't want to paint this false image. But what often happens is you get stories that are just focused on the pain. … People want to include the enslavement story in their stories, because they want to show how their characters survive, or they want to show people coming in and rescuing the poor slaves … It's pain porn, right? There has to be a reason why you show the violence. And in my world, for me because I am part of the romance community, I want my people, my readers safe. So that's what I show you. They are safe. They survived. So as even I show you darkness, you are going to be protected. You're going to be okay, reading this. Dorothy made it. You can read through this and get through the hard parts. But then I also balance the hard parts with the joyful parts - when she's with her children. But she's taking these fabulous trips when she dresses her girls and they go to this fabulous ball and that is a moment that I think cannot be glossed over and it needs to be shown. Because there's pride in that moment. There is joy in that, and she's sharing that moment with her [children], which I think just speaks to who this was. And so there's not enough Black joy. That's why I'm a big advocate of Black romance, romance in general because you just need to be safe and Happy Ever After. And I'm just so thankful that now Happy Ever After is for everyone.Thank you for being here, friends. Check out more conversation like this one at The Austen Connection - and you can sign up to have conversations like this one drop right into your inbox every week. You can also drop us a line by simply replying here, or connect on Twitter at @AustenConnect, or on Insta and Facebook at @austenconnection. And go ahead and weigh in with any thoughts you have on this conversation, right here:Stay tuned for more talk about romance, holiday films, and Jane Austen - in the coming weeks. We're looking forward to spending the holidays with you. Get some rest, read some fiction, drink some tea, and stay in touch, friends.Yours truly,Plain JaneCool links for youDr. Vanessa Riley's website: https://vanessariley.com/Dr. Riley mentions the work of scholar Gretchen Gerzina - here's more on Dr. Gerzina, and here's the Austen Connection's podcast episode with Dr. Gerzina Enterprising Women: Gender, Race and Power in the Revolutionary Atlantic https://ugapress.org/book/9780820353876/enterprising-women/UCL's Center for the Study of the Legacies of British Slavery: https://www.ucl.ac.uk/lbs/person/view/6334Here's Carole V. Bell's review of Island Queen for the New York Times, which is where we discovered this book The Austen Connection first talked with Vanessa Riley for the Christian Science Monitor - here's that article Get full access to The Austen Connection at austenconnection.substack.com/subscribe