Podcasts about drinking with men

This week on Arts & Seizures, Count Zaremba and Duke Edison welcome back the charismatic and charming Rosie Schaap, dive bar connoisseur, top-shelf drinkologist, and sparkling scribbler of the mot juste!!!! We'll be tippling and dishing dirt, and being the first on the block to cover the new Rolling Stones single with nary a rehearsal!!! Live 2 PM Brooklyn Pizza time!!!!

Arts & Seizures is back with a bang! With host Mike Edison at the helm, all star guests Peter Zaremba, Rosie Schaap, and Mickey Finn kick off the new season filled with more antics and hijinx than ever before! Talking about Rosie’s book, “Drinking With Men,” The Grateful Dead, being a hippie, the color blue, and cocktails making a comeback, this is a show for the ages. This program was brought to you by Roberta’s.

This week on Arts & Seizures, host Mike Edison is joined again by guest co-host Peter Zaremba talking cocktails with Rosie Schaap. Rosie has been a bartender, a fortuneteller, a librarian at a paranormal society, an English teacher, an editor, a preacher, a community organizer, and a manager of homeless shelters. A contributor to This American Life and npr.org, she writes the monthly “Drink” column for The New York Times Magazine and her memoir, “Drinking With Men,” is available where fine books are sold. Talking about great spirits and drinks, Peter takes it upon himself to create a new cocktail live on air. Musician and friend Andy Shernoff joins as well playing a few tunes while producer Jim Diamond joins the group as a special walk in guest. This program was brought to you by Roberta’s Pizza. “I’ve been working for a while on a book on whisky. It’s a big subject that requires a lot of active research.” [16:40] —Rosie Schaap on Arts & Seizures

Today's pieces come together on the topic of trying to be the person you want to be, dancing around the line between finding yourself and trying too hard. Rosie Schaap reads an excerpt from her book, Drinking With Men, and Isaac Oliver gets us cozy with "How To Build a Gay Fire In 30 Easy Steps."

This week on Arts & Seizures, Mike and Judy bring in Rosie Schaap, author of Drinking With Men, and they talk St. Patrick’s Day. Guiness, pub crawls, and Irish bars. Tune in to hear Mike’s miracle hangover cure! This program has been sponsored by Roberta’s. “For the most part, no one in New York is gonna wait as long as one expects to wait for a Guiness in Ireland.”[9:20] “Day drinkers are the best people.” [30:15] Rosie Schaap on Arts & Seizures

Christmas is over and the presents are put away, but for many of us, the holiday season isn’t quite finished yet. There’s still New Year’s and a spate of winter parties to attend. If you happen to be hosting a celebration, we’ve got a time-tested, easy mid-winter fix for your bar: Hot, mulled, alcoholic drinks.  Not only do beverages like gløgg, glühwein, and wassail warm you up, they also make your entire home smell wonderful, said Rosie Schaap, the “Drink” columnist for The New York Times Magazine and the author of Drinking With Men. She added that hot drinks can’t be quaffed as quickly as cool cocktails. “So it kind of, you know, keeps people a little steadier, takes a little longer,” she said. “You can luxuriate over your glass of wassail or gløgg or gluhwein.” These traditional beverages are so popular that they can also be the source of contention. “I’ve heard many a bar argument between a Norwegian American and a Swedish American over [the origins of gløgg],” Scaap said. “Like most of these kinds of warm winter beverages, it’s essentially a folk tradition, so anyone who claims to have the authoritative gløgg recipe is loaded with hubris, I would say.” Whether your family recipe insists on dried bitter orange peel over the addition of fresh orange, there are three constants when it comes to gløgg — red wine, orange, and cardamom. “To me, it’s that spice that really distinguishes gløgg from other mulled drinks,” Schaap said. “And then there are countless variables. You can make it stronger with vodka or aquavit or brandy. You could add cloves, cinnamon, allspice, other kinds of spices. You could garnish with raisins and almonds.” The recipe Schaap received from her Swedish friend Annika originated with a handful of this or a small handful of that. (Find it here in a more precise form.) She cautions to start small and then add more as needed. Gluhwein — which could easily be called German or Austrian — does not generally include cardamom. Schaap also noted that she’d once seen glühwein made with white wine, which is never the case with gløgg. Otherwise, both follow the same principles of mulled wine: heat wine and add spices. The application of heat may lead some of the alcohol to evaporate, but not much. Slow cookers make handy, safe vessels for keeping drinks hot. After all, an open flame at a raucous party could equal trouble. English wassail is a hot, boozy beverage of a different nature. Instead of wine, it uses cider — either hard cider or the nonalcoholic variety. Again, spices and heat lend it a holiday flair. Schaap explained that its likely wassail originated in the Southwest of England, around Dorset or Somerset, in orchard country. Villagers would go “wassailing” to the orchards to try and invoke a good harvest. Schaap said the first time she tried wassail was at The Drink in Williamsburg, and she recommend this recipe from Jenn Dowds of The Churchill. Also, here’s her recipes for gløgg and glühwein. Annika’s gløgg Glühwein by chef Kurt Gutenbrunner of Blaue Gans and Café Sabarsky WassailFrom Jenn Dowds, The ChurchillBy Rosie Schaap Yield: About 12 servings 5 to 6 small to medium honey crisp (or Fuji or McIntosh) apples, cored 1/2 cup light brown sugar 1/2 cup dark brown sugar 2 cups Madeira 2 bottles (22.4 ounces) London Pride Ale 4 bottles (48 ounces) Strongbow English Cider 1 cup apple cider 12 whole cloves 12 whole allspice berries 2 cinnamon sticks, 2 inches long 2 strips orange peel, 2 inches long 1 teaspoon ground ginger 1 teaspoon ground nutmeg 1. Heat oven to 350 degrees. Place apples in a 9-by-9-inch glass baking dish. Spoon light and dark brown sugar into center of each apple, dividing sugar evenly among them. Pour 1 cup water into bottom of dish and bake until tender, about 1 hour. 2. Meanwhile, pour Madeira, ale and English and apple ciders into a large slow cooker or heavy pot. Place cloves, allspice, cinnamon and orange peel into cheesecloth, tie shut with kitchen twine and add to slow cooker or pot along with ginger and nutmeg. Set slow cooker to medium, or place pot over low heat. Gently simmer for about 1 hour, while apples bake, or longer if desired. 3. Add liquid from the baking dish and stir to combine. Using tongs, transfer apples into slow cooker or pot to garnish. Reduce heat. Ladle hot wassail into heatproof cups to serve.

It’s the Mike & Judy Cocktail Lounge this week! Tune in for a special bar and booze themed episode of The Mike & Judy Show, as special guest and author of Drinking with Men, Rosie Schaap, joins the show to talk about dive bars, drinking stories and moms at Grateful Dead shows. “The Greatest Piano Player In the World”, Micky Finn, is also in studio to set the mood with some appropriate live tunes. Tune in as the crew remembers bad pickup lines, high school, Mars Bar, Jimmy Breslin and more. Pour yourself a whiskey, enjoy the piano stylings of Micky Finn and learn more about drinking in New York City. This program was sponsored by Roberta’s Pizza “A bar with zero snacks is a very strange thing, and it doesn’t lead to the most optimal drinking situations.” [04:00] “The definition of “dive” bars has gotten much looser.” [06:00] –Rosie Schaap, author of “Drinking with Men”, on The Mike & Judy Show

Rosie Schaap is the guest. She is a contributor to This American Life and npr.org, and she writes the monthly "Drink" column for The New York Times Magazine. Her memoir, Drinking With Men, will be published on January 24, 2013 by Riverhead Books. Kate Christensen raves "This book will be a classic. There is so much joy in this book! It’s a great, comforting, wonderful, funny, inspiring, moving memoir about community and belief and the immense redemptive powers of alcohol drunk properly." And Wendy McClure says "There are bar stories and there are coming-of-age stories. And then there is Rosie Schaap's thoughtful and funny chronicle that reminds us of all the drinks, dives, and deep conversations that helped make us who we are. This is a wise, engaging memoir." Monologue topics:  beautiful people, staring, Los Angeles, DNA masterpieces, hand signals, safety words.   Learn more about your ad choices. Visit megaphone.fm/adchoices