Podcasts about Demerara

It will be fascinating to watch, that's for sure. The boys review the series against the Wayward Vagabundos before breaking down the first half, but first they react to the on going Pride Night saga, follow up on the Devers pinch-running incident, and check in on the Jung Hoo Lee Earns Ben's Respect progress.On the cocktail side of things, today Ben is drinking an I'm Sorry while Matthew is drinking I Love Lamp. Recipes below.I'm Sorry1 1/2 oz White Rum1/2 oz Felernum3/4 oz Lavender Syrup3/4 oz Lime JuiceCombine all ingredients in a shaker with ice, shake until chilled and strain into a chilled Nick & Nora glass.I Love Lamp1 oz Añejo Tequila1 oz Demerara or Dark Rum3/4 oz Banana Liqueur1 oz Pineapple Juice3/4 oz Lime Juice1/4 oz Agave Nectar4 Dashes Aromatic BittersShake all ingredients with ice and strain into an ice-filled rocks glass. Garnish with a lime wheel, pineapple leaves, or any other tropical trappings you want.#doitforwilson

Most whiskey fans have never experienced a spirit that truly captures the essence of the land—until now. In this episode of the Bourbon Lens, we head to Minnesota to sit down with Michael Swanson, co-founder of Far North Spirits, to explore how agricultural choices, crop genetics, and soil health directly influence whiskey flavor.Michael shares his fascinating journey from farm kid to pioneering distiller, revealing how a passion for traditional agricultural techniques and groundbreaking scientific research are shaking up the craft distilling industry. Discover how planting specific rye varieties like AC Hazlet can transform a flavor profile in ways big industry can't replicate, and learn how Far North Spirits earned a major innovation award for proving the reality of whiskey terroir.Timestamps:00:00 - Introduction to Far North Spirits and the episode focus02:02 - Michael Swanson's background — from farming to whiskey distillation04:54 - The story of AC Hazlet rye and flavor profile discovery07:18 - Research proving varietal impacts on whiskey flavor08:45 - Interaction with large distillers and grain qualities10:12 - Laboratory findings linking rye variety to flavor compounds12:22 - Soil and environment effects on rye flavor profiles13:33 - Recognition of place-based innovation in whiskey15:01 - Climate effects on aging and angel share dynamics16:27 - Crop rotation, pollinators, and soil health for flavor benefits18:10 - The importance of regional agriculture practices and terroir20:37 - Old techniques and rediscovering traditional farming knowledge22:48 - Collaborative projects with blends and industry partnerships26:36 - Impact of farming scale on grain identity and flavor29:12 - The evolution of American whiskey and sense of place32:21 - Whiskey tasting notes: Hazlet and Rhochner profiles33:55 - Price points and market positioning of estate-grown whiskey36:19 - Future aging plans and bottle releases39:14 - Crafting gin and Demerara-style rum from regional ingredients43:36 - Climate considerations for ultra-aging and long-term storage45:54 - The influence of Minnesota oak and northern terroir50:32 - Whiskey as a celebration of community and tradition54:37 - Final thoughts and how to support Far North SpiritsWhether you are a bourbon enthusiast, a fan of rye whiskey, or curious about the science of soil-to-sip spirits, this episode will completely change the way you think about the landscape captured in your bottle.

Teasmoked brined chicken 8 boneless chicken thighs 500ml water 1 teaspoon mustard seeds 2 cloves garlic, smashed Few sprigs rosemary or thyme 20g seasalt 50g brown sugar 1 tablespoon cider vinegar Simmer the water with the mustard, garlic, herb, salt, sugar and vinegar until the sugar has dissolved. Cool completely and add the chicken. Refrigerate for a few hours or overnight. Remove from brine and pat dry50g longgrain rice 25g Demerara sugar 1 dessertspoon tealeaves Line a roasting tray with foil and scatter over the rice, sugar and tea. Mix well. Place a rack on top and add the chicken. Cover tightly with foil and cook on a high heat for 5 minutes then turn heat off and allow to rest for a few minutes. Peri Peri sauce Roast garlic 1 bulb garlic broken into cloves Oil to coverPlace in a ramekin, cover with oil, cover with foil and bake in a 180oc oven until soft. Cool and peel the garlic and place back in oil 4 red chillis 50ml extra virgin olive oil 50ml red wine vinegar 4 cloves roast garlic 1 teaspoon smoked paprika ¼ bay leaf, shredded Salt to taste Brush the chilis with oil and place in 180oc oven for 10 minutes. Cool for 5 minutes then peel and remove seeds ( keep them in if you want it hot). Blend with the garlic, oil, vinegar, paprika and bay.1 tablespoon maple syrup Place the chicken, skin side up, on a baking tray. Mix the maple with 2 tablespoons of the peri peri and brush all over the chicken. Cook for about 12 minutes or until cooked through. Remaining peri peri will keep in the fridge for a couple of weeks. Cucumber salad 1 little gem Handful mixed leaves ½ cucumber 25ml balsamic vinegar 75ml oil Salt and pepper Peel and slice the cucumber. Break the gem into leaves. Drizzle the vinegar and oil all around a bowl and season with salt and pepper. Add the leaves and cucumber, toss around and serve.

In this episode of the OhSoSpurs podcast, the hosts discuss Tottenham's recent match against Frankfurt, the atmosphere at the game, and the upcoming fixture against Manchester City. They analyse player performances, tactical formations, and the impact of injuries on the squad. The conversation also touches on transfer market strategies and the challenges of profiling players. The episode concludes with predictions for the next match and a special food segment featuring a delicious wing recipe. #tottenhamnews #spursnews Rostons recipe: 1. Soak in buttermilk/natural yoghurt/milk & lemon juice, add light sweeter mustard (think French's, not English

Send us a textWe taste and rate Jim Beam Winter Reserve with our barrel bottle breakdown, then map where it fits in winter sipping, cocktails, and the budget shelf. Holiday plans, party specials, and a practical look at value over hype round out the pour.• double toasted six-year bourbon with vanilla-forward profile• light nose, medium body, toasted marshmallow on the palate• modest finish, high drinkability at 86 proof• ideal for old fashioneds and holiday gatherings• comparisons with Beam Double Oak, Early Times BiB, Benchmark• value over scarcity, pricing versus pleasure• final score: 9.5 out of 18• Christmas party details at Jervasi with Weller 107 and cigar specialMake sure that you also listen to us on Apple, iHeart, Spotify, or any of the other formats that you can listen to podcasts. Whether you listen or watch us, make sure that you subscribe, become members. And then also on the audio podcast, leave us a five-star review and good feedback.A winter pour that overdelivers on comfort and undercuts the hype—this one is built for a crackling fire, a plate of bourbon balls, and friends who want something easy but not empty. We open Jim Beam Winter Reserve, a six-year bourbon finished in two toasted barrels, and put it through our full Old Louisville barrel bottle breakdown: nose, body, taste, finish, and a final score that surprised even us. Expect light aromatics, a fuller-than-expected body for 86 proof, a toasted marshmallow and vanilla core, and a finish that whispers more than roars.We get specific about where this bottle fits. If you crave caramel and vanilla over heat and tannin, Winter Reserve hits the lane. It's a crowd-pleaser for holiday parties, a gentle introduction for new bourbon drinkers, and a secret weapon in an old fashioned. We share why the double-toasted approach amplifies dessert notes without turning cloying, and how a simple cocktail build—orange peel, bitters, Demerara—lets those flavors shine. This is the pour you can sip, serve, and still feel good about the price.Along the way, we talk real-world value. Does a $26 bottle earn shelf space next to allocated heavy hitters? We compare against Beam Double Oak, Early Times Bottled-in-Bond, and Benchmark picks, and talk aging quirks, warehouse heat, and why price rarely scales with pleasure. We close with our final score—9.5/18—and the key takeaway: not every winter winner needs to be rare. Some just need to be right.If you enjoy honest tastings, budget-friendly recommendations, and practical cocktail tips, hit follow, share this with a bourbon friend, and drop us a review with your favorite winter sipper. Which bottle is your cold-weather go-to?Add for SOFL If You Have GohstsSupport the showhttps://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/

How We Seeez It! Episode 310, Black Hawk Down (2001) “Once that first bullet goes past your head, politics and all that shit just goes right out the window.” – Hoot. For this Veterans Day episode, we are covering the movie Black Hawk Down that is based on the true action for the Operation Gothic Serpent from UN joint operation in Mogadishu on Oct 3rd and 4th 1993. We cover our thoughts on it and there is so much to talk about in this one, so join us for the discussion and don't forget about our cocktails for this episode. There should be some good ones.         As always, mix a drink, have a listen, and let us know what you think. Or if there is something you watched that we might enjoy or a can't miss series. Also please rate and review show on all your favorite podcast apps. Drinks for the episode "The Bloody Monday" 1½ oz Rye whiskey ½ oz Fernet Branca ¼ oz Campari ¼ oz Demerara syrup 1 dash Angostura bitters 1 dash Orange bitters Strain into a rocks glass over a large clear ice cube Express an orange peel over the top and discard “BlackBerry Down” 2 oz Brother Bond Bourbon 1.5 oz Sloe Gin 1 oz Blackberry Liqueur 1 oz Lemon Juice Shaken and poured over ice   Show links. https://hwsi.podbean.com/e/black-hawk-down-2001/  HWSI LinkTree HWSI Facebook Link HWSI Instagram Link HWSI Youtube link !! You can also email the Podcast at the.HWSI.podcast@gmail.com

RecipeApple sponge puddings with clotted cream 125g soft butter + extra for greasing 50g castor sugar 1 large egg 125g self raising flour 100ml apple juice 2 red eating apples 2 dessertspoons Demerara sugar Butter 4 individual pudding moulds or ramekins and line the bottom with a circle of parchment paper and set oven to 190oc. Beat the butter and sugar until pale and fluffy – will take about 5 minutes at full speed with an electric mixer. Fold in the egg then the flour and juice. Peel, core and dice the apples and toss in the Demerara sugar. Butter a piece of foil on the unshiney side and place loosely on top of the puddings. Place in a baking dish and fill the dish half way up with boiling water. Place in oven and bake for about 30 minutes or until an inserted skewer comes out clean. Turn out onto a dish apple side up. Serve warm with a teaspoon of clotted cream for each pudding.

The Giants are playing meaningless games, but the Negroni watch is still on. Our Campari haters break down the Cardinals series in which the old rivals eliminated each other from the playoffs. Then they break down the playoffs and pick who they want to win and who they think will win.Our new cocktail podcast, The Perfect Sip, is on hiatus but new episodes are in production. (Yeah, it's taking a long time ... life, you know?) If you haven't listened yet, you can catch up here: https://the-perfect-sip.captivate.fm/listenSpeaking of cocktails, today Matthew is drinking ----- while Ben is drinking ------. Recipes below.Gracias, Adios1 1/2 oz Gracia A Dios Receta Oaxaqueña Gin3/4 oz Oaxacan Hot Honey Syrup (1:1 ratio)3/4 oz Lime JuiceCombine ingredients in a shaker with ice, shake until chilled, and strain into a stemmed cocktail glass.Dumb Punch1 part lime juice2 parts cinnamon & clove syrup3 parts Demerara rum4 parts Cloudy apple ciderCombine all of the ingredients in a vessel and stir to combine. Refrigerate until chilled. Serve over ice.#doitforginny

More liquor! Our mourners manage their grief as they break down the decisive Dodgers series: Eldridge breaks through, the Giants run out of pitching, and McDonald shuts 'em down (wait, who?). Then they discuss the biggest need for next year ... and not it's not offense. Our new cocktail podcast, The Perfect Sip, is on hiatus but new episodes are in production. (Yeah, it's taking a long time ... life, you know?) If you haven't listened yet, you can catch up here: https://the-perfect-sip.captivate.fm/listenSpeaking of cocktails, today Ben is drinking a Three Rum Double while Matthew is drinking Lilywhacker. Recipes below.Three Rum Double2 oz Overproof rum (FTD)2 oz Demerara rum0.5 oz 151 rum1 oz mango juice1 oz pineapple juice1 oz lime juice1 oz honey syrup1/2 oz grenadineCombine juices, honey syrup, grenadine and overproof and Demerara rums in a shaker with ice. Shake until chilled. Strain into a ice filled hurricane glass. Float the 151 rum on top. Sip with a friend.Lilywhacker2 oz Apple brandy - I am using Ambix Apple Brandy out of Sebastopol3/4 oz Sweet Vermouth1/2 oz Cointreau2 dashes chocolate bittersStir all ingredients in a mixing glass with ice until well-chilled. Strain into a chilled coupe glass. Garnish is optional but an orange twist would be nice.#doitforginny

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.You can watch the video version of this episode on YouTube.After releasing Part 1 last week, we're back with the second installment of our guide to all Guyana rum. We kick off Part 2 with a discussion of DDL's influence on the modern rum landscape through its El Dorado releases and notable releases from independent bottlers.Next up, we confront the additives questions that have been associated with the distillery since the early 2010s. What have they said about their practice of aging with caramel in the barrel? What's the current status of the practice at the distillery?At the end, we close things out with a game of True or False with the Demerara Rum GI. What does the GI say about aging at origin? And sweetening Demerara rum?Tune in for all this and more, and catch up on Part 1 if you haven't already.We consulted a good amount of sources for this episode, which you can peruse below:The Lone Caner's "The Age of Velier's Demeraras" Series:Part 1Part 2Part 3Du Rhum interview with Luca GarganoVelier's catalog of DDL releasesOur own interview with Shaun CalebThe Demerara Rum GIThe Ian Burrell Facebook post on the Demerara Rum GI we referencedDDL's statement in response to social posts about the GIDemerara Distillers Annual Shareholder ReportsThe RumX community's amazing "Crowdsourcing Guyana Rum Marks" threadEl Dorado Official WebsiteBarrel Aged Thought's epic Demerara pieceA number of Cocktail Wonk pieces:Demerara Distillers Ltd. Pt. 1 and Pt. 2Q&A with Shaun CalebQ&A with Komal SamarooQ&A with Sharon Sue-Hang

The dust has settled on the trade deadline. A resolute Matthew consoles a heartbroken Ben as they break down the Mets series, and the trades of Camilo Doval and Mike Yastrzemski.Our new cocktail podcast, The Perfect Sip, is on hiatus but season 2 might be coming soon? If you haven't listened yet, you can catch up here: https://the-perfect-sip.captivate.fm/listenSpeaking of cocktails, today Ben is drinking Camilo's Farewell while Matthew is drinking a Banana Split. Recipes below.Camilo's Farewell1 oz Agricole rum1 oz Demerara rum1/2 oz Ginger liqueur2 dashes cherry bittersCombine rums, ginger liqueur, and cherry bitters into a mixing glass with ice and stir to desired dilution. Strain into a rocks with a large chunk ice. Cry quietly while drinking.Pineapple Banana Split1.5 oz Flor de Cana 12-year Rum1/4 oz Banana Liqueur1/2 oz Pineapple Syrup3/4 oz Lime Juice1 Dash Chocolate BittersAdd all ingredients to a cocktail shaker with ice. Shake for 10-12 seconds. Double-strain into a chilled coupe glass. Garnish with a banana slice or chocolate shavings.#doitforginny

RecipeAlmond crumble 25g soft butter 30g plain flour 25g finely chopped almonds nuts 30g castor sugar Rub the butter and flour together to coarse crumbs. Rub in the sugar and nuts.Raspberry Clafouti 300g raspberries, tossed in 25g castor sugar and 3 tablespoons brandy or whiskey 30g melted butter plus more for greasing 2 tablespoons Demerara sugar 3 eggs 40g castor sugar 250ml whole milk 75g plain flour 1 teaspoon vanilla extractBrush a baking dish with butter and scatter over the Demerara sugar. Set oven to 180oc. Whisk the eggs with the sugar until pale and creamy – will take about 8 minutes at full speed with an electric mixer. Sieve in sugar and add the milk. Whisk to a smooth batter and then whisk in the vanilla, flour and melted butter. Spoon the raspberries and any juices into the dish and pour the batter on top. Scatter over the crumble and bake for about 25 minutes. Serve straightaway from the oven.White chocolate cream 250ml double cream 50g white chocolate finely grated Whisk the cream and fold in the chocolate.

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.You can watch the video version of this episode on YouTube.In the latest chapter in our Rumcast Guides series, we turn our eyes to Guyana and the legendary style of Demerara rum. As one of the world's most distinct, essential rum categories, this episode has been a long time coming. Whether you're new to the rums of Demerara Distillers Ltd. or a seasoned enjoyer, there's something in here for everyone.You can watch the video version of this episode here.In Part 1, we set the stage by going over the factors that make Guyana's rums so unique, along with a brief timeline of rum production and a deep dive into the country's lone remaining distillery and its collection of historic stills.Part 2 will follow next week (with a focus on DDL's influence on modern rum, the additives question, and the Demerara Rum GI), so stay tuned!We consulted a good amount of sources for this episode, which you can peruse below:The Lone Caner's "The Age of Velier's Demeraras" SeriesPart 1Part 2Part 3A number of Cocktail Wonk pieces:Demerara Distillers Ltd. Pt. 1 and Pt. 2Q&A with Shaun CalebQ&A with Komal SamarooQ&A with Sharon Sue-HangThe Demerara Rum GIDemerara Distillers Annual Shareholder ReportsEl Dorado Official WebsiteOur own interview with Shaun CalebDu Rhum interview with Luca GarganoBarrel Aged Thought's epic Demerara pieceVelier's catalog of DDL releases

100 games played, and things are looking a little iffy. The boys break down the Blue Jays series, Matthew rants about Justin Verlander, again, Ben calls out Logan Webb and Robbie Ray for being hungover, and they pick on instant replay. But let's face it, the break didn't solve the real problem: the offense.Our new cocktail podcast, The Perfect Sip, is on hiatus but new episodes will come some day, probably. (Yeah, it's taking a long time ... life, you know?) If you haven't listened yet, you can catch up here: https://the-perfect-sip.captivate.fm/listenSpeaking of cocktails, today Ben is drinking an Olallieberry Bourbon Smash while Matthew is drinking a Toasted Coconut Old Fashioned. Recipes below.Olallieberry Bourbon Smash2 oz Bourbon1/2 oz Simple Syrup2 Lemons wedges8-10 mint leaves1/4 cup OlallieberiesAdd the simple syrup, mint, lemon wedges and olallieberries to a mixing tin and muddle thoroughly. (If you are room challenged, muddle in stages starting with syrup and lemon, remove lemons add berries and muddle, and muddle mint last or not at all, it's going to get pulverized in the shaking anyway.) Fill your shaking tin with ice and shake until well chilled. Double strain into a rocks glass over cubed ice (crushed ice is traditional) and garnish with the mint spring and olallieberries on a cocktail pick. (Choose big one, the olallieberry has a weird anatomy making them hard to skewer straight through the middle.)(Toasted) Coconut Old Fashioned2 oz Bourbon1/2 oz Coconut Gum Syrup1 Dashes Angostura Bitters1 Dashes Black Walnut BittersOrange Peel for garnishTo make Syrup: 1/2 cup Demerara Sugar, 1/2 cup Coconut Sugar (Or 1 cup Demerara), 1/2 cup water, 1/2 tsp gum Arabic powder, 3/4 cup unsweetened shredded coconut (toasted). Toast coconut over medium heat in a skillet. Add sugars and water to a small saucepan under medium heat and stir to combine. Once hot, add gum arabic powder and whisk until incorporated. Reduce syrup to low and add coconut and simmer for 5 minutes. Remove from heat, cover and cool for at least an hour. Put in glass jar and refrigerate overnight.To make the old fashioned: Add all ingredients to a mixing glass with ice. Stir for 30 seconds. Strain into a chilled rocks glass with a block of ice. Express orange peel over drink and drop in.#doitforginny

Round 1 – Halekulani: High-proof Bourbon • Lemon juice • Lime juice • Pineapple juice • Demerara syrup • Grenadine • Angostura bitters Round 2 – Mai Tai v. “Rye Tai”: Rum v. Rye • Orange liqueur v. Pineapple juice • Lime juice v. Lemon juice • Simple syrup v. Angostura bitters • Orgeat Round 3 – Painkiller v. “Grainkiller”: High-proof Rum v. Four-Grain Bourbon • Pineapple juice • Orange juice • Cream of Coconut Final Round – Zombie v. “Zombey”: Rum, Aged Rum, and High-proof Rum v. Rye, Four-grain Bourbon, and High-proof Bourbon • Falernum • Grenadine • Pernod • Lime Juice • Don's Mix • Angostura bitters Tangents: Alleah and Anders join us for a trip to the South Pacific! (Or maybe the Caribbean! Or both!) • Scott and Ed are Timon and Pumbaa • Tiki History! • Anders has a dragon tattoo around his “dragon” • Lady Gaga's back! • What the f**k is grenadine? • Tiki Quiskey! • Only Alleah knows Gilligan's first name • What the f**k is orgeat? • Anders really know how to set a scene • Radio, pop-pop? • Scott's the manager, Karen • Trademarked cocktails • #bananafunk • Ed's a mood killer • The Painkiller is Rob Halford's favorite Tiki • Paula is the adult in the room (and an angel) • Anders tells the world to stop drinking shitty rum • The Wrestling Tangent Podcast • What the f**k is falernum? • The Zombie, the Zombey, and the Zombee are completely different drinks • How they figured out how to make old Tiki drinks • Scott's gonna punch Ed in the throat • Ed and Alleah were in 2nd grade in the 1800s • Anders's newest gig: @doho.restaurant! Music Credits: Whiskey on the Mississippi, Secret of Tiki Island, Island Meet and Greet, Bassa Island Game Loop by Kevin MacLeod from https://incompetech.com/music/royalty-free/music.html

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.

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

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.

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. 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.

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.

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.

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.

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

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.