Podcasts about dry vermouth

Una parentesi di vita fuori stagione, burlesca e malinconica, per rielaborare una ferita passata. In queste poche parole si può riassumere la nuova pellicola di Stéphane Brizé, “Le occasioni dell'amore”, presentata in concorso all'80esima Mostra del cinema di Venezia. Mathieu (Guillaume Canet) un attore cinquantenne di Parigi, e Alice (Alba Rohrwacher), una pianista quarantenne di una cittadina di mare, si sono innamorati quindici anni fa, ma poi separati, seguendo vite diverse: anni dopo, il destino li fa incontrare di nuovo in una SPA dove Mathieu si è rifugiato per cercare serenità.Un dramma esistenziale di una delicatezza inaspettata, in bilico tra sorrisi e lacrime, dove la fiamma della passione divampa nella nobiltà del silenzio. Due attori in stato di grazia, che restituiscono due personaggi capaci di sopravvivere ben oltre i titoli di coda grazie alla loro profonda umanità. 

A un film così delicato ed emotivo può essere abbinato solo uno dei cocktail più eleganti e raffinato della storia della mixology: l'Oyster Martini, inventato dal mitico Mauro Lotti: una bevuta piena e avvolgente grazie alle note erbacee del Gin e a quel tocco oceanico e capito che solo l'ostrica può conferire. 

Ingredienti: 60 ml Gin, 10 ml Dry Vermouth 1 ostrica
Preparazione: Versare il Vermouth e l'acqua dell'ostrica nel mixing glass con ghiaccio e mescolare, successivamente eliminare il liquido di fusione. Versare il Gin nel mixing glass e mescolare. In  una coppetta precedentemente raffreddata adagiare l'ostrica e versare il contenuto del mixing glass.Buona visione, buona bevuta e viva il cinema! #ciaksibrinda #cinema #recensionefilm #recensione #film #movie #drink #beverage #cocktail #cocktails #creatorsearchinsights #oystermartini #albarohrwacher #guillaumecanet #venicefilmfestival #mostradelcinemadivenezia #soloalcinema #iwonderpictures

In our last episode of 2024, we are excited to share one of our favorite drinks, Vermouth. Vermouth can be enjoyed as an aperitif or mixed in a cocktail and comes in a variety of styles and flavors. We have a lovely example of a Dry Vermouth from one of our favorite Austrian producers, Heidi Schrock. And we take you through a variety of options on how to drink any Vermouth. Allie walks you through a brief history of Vermouth and its use. At the same time, Julie breaks down some fun and easy cocktail options. Make your favorite cocktail or enjoy some Vermouth on the rocks. Join us for a fun-filled episode. Cheers!Links and Pics:https://www.heidischroeckundsoehne.com/images/sujets/image-wir.jpghttps://www.thespruceeats.com/best-vermouth-cocktails-7486619 Support the showCONNECT WITH US: You can follow and message us on Instagram @crushitwinesb You can also reach out via email - Cheers@crushitwineeducation.com If you want to help support the show and get extra content every week, sign up for our Patreon. Join the list to stay up to date on future episodes and featured wines so you can sip alongside us! Finally, we're more than just a podcast! We are a full service wine education company offering an online wine shop, a wine club membership and both virtual and in person classes. Go to www.crushitwineeducation.com to learn more and get 10% off your first order when you sign up for the mailing list! Cheers and thanks for listening!

All we wanted was some piece and quiet; maybe a little mud bath and a swamptini, but then a talking donkey showed up out of nowhere and ruined everything. Lauren Heney joins us on our quest to Dulock to save the fairytale creatures of Far Far Away. Will Shrek stay an Allstar in our hearts, or will it leave us looking kinda dumb with our fingers and and our thumbs in the shape of an L on our foreheads?Sonic Death Monkey Top 5: Top Five Movie Characters That You Would Kick Out of Your SwampThis Movie's Cocktail: Swamp-tini3oz Swamp Gin (gin infused with onions, garlic, olive oil, cilantro, and soy sauce).5oz Dry VermouthStir the ingredients together over ice and strain into a chilled glass. Sip as you scare everyone out of your swamp with your onion breath. Subscribe to us on Patreon for FREE! Plus additional paid tiers with access to bonus content and more!http://patreon.com/NostalgiaKillersPodcastCast:Chuck StarzenskiJavier MartinezLauren Heney Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

Jules makes an amazing savory martini using tomato, basil, pepper and a few other amazing ingredients. A drink that is perfect for summer! Brad makes the Ford Cocktail and goes into the history behind the drink and the much more interesting history behind Benedictine. Thanks for the question @toddiwoddi How do you know when to serve a drink up vs on ice.   In your mixing glass add  2oz Hayman's Old Tom Gin  1 oz Dry Vermouth  1/3 oz of Benedictine D.O.M liqueur  2 dash of Orange bitters  Stir for 30 to 40 rotations  Strain into chilled coupe glass  Garnish with an orange twist    Toma-tini  In a mixing glass add:  2-3 cherry tomatoes  1 basil leaf  Pinch of sea salt  Crack of pepper  Muddle  2 dashes black lemon bitters  2 oz gin, Olive Leaf Four Pillars  1 oz dry vermouth  Splash of champagne vinegar  Strain into chilled coupe glass    TIP: How do you know when to serve a drink up vs on ice    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

Break free from the ordinary with "The Shawshank Redemption," a timeless tale of hope and resilience. Join Cocktails & Classics as we delve into this cinematic masterpiece, exploring themes of perseverance, friendship, and the power of the human spirit. We'll also discuss the film's enduring legacy, from its powerful performances to its exploration of institutional corruption. Hope in Confinement: Analyze the film's message of hope and perseverance even in the face of adversity. Beyond the Prison Walls: Discuss the film's exploration of themes of freedom, friendship, and the challenges of reintegration into society. A Unique Bond: Analyze the complex and powerful relationship between Andy Dufresne and Ellis "Red" Redding, and how Tim Robbins and Morgan Freeman brought these characters to life. Timeless Tale: Explore why "The Shawshank Redemption" continues to resonate with audiences despite its 1994 release and mid-1900s timeline. Bad Reviews: We look at some negative reviews on the film, including a few retaliation ones. Feeling inspired? Craft a "Rita Hayworth" cocktail, a sophisticated mix of bourbon, dry vermouth, lemon juice, honey-peach syrup, and orange bitters, reminiscent of the film's classic leading lady. Don't miss this episode for an unforgettable escape filled with classic cocktails and inspiring stories. Rita Hayworth Cocktail Recipe: 2oz Bourbon .75oz Dry Vermouth .75oz Lemon Juice .50oz Honey-Peach Syrup 2 dashes Orange Bitters Shawshank Redemption Timestamps: 00:00:00:00 - 00:01:28.231 - Episode and Hosts Intro, Dylan has never seen The Shawshank Redemption, and his familiarity with the movie. 00:01:28.232 - 00:05:24.000 - Rita Hayworth Cocktail Recipe, our development process on the recipe, and our Tasting Notes. 00:05:24.001 - 00:08:59.868 -Intro to the movie, details, cast list, and awards. 00:09:00.139 - 00:17:03.814 - This movie is both large and small in scale, the prison is its own character in the film, and the prisoners struggles to adjust into prison and readjust back to society.  00:17:03.815 - 00:18:38.035 - “This is 100% a movie that boomers love, but I can understand how people find this to be a comfort movie” 00:18:38.036 - 00:21:05.118 - The corruption of the warden and how he is so easily hatable. 00:21:05.119 - 00:31:10.222 - We discuss the actors who almost landed the roles in the film, we discuss how this movie gained popularity after its initial theatrical run, and we discuss how important Morgan Freeman is to this movie.  00:31:10.223 - 00:38:12.250 - Tim Robbins plays Andy so small and every guy that its perfect, this film is a “unique non-sexual love story between two men”, and Can you draw Christian parallels to the film? 00:38:12.251 - 00:41:19.787 - Besides lack of female characters, this film has a timeless quality to it and has aged well.  00:41:19.788 - 00:45:49.531 - Is 1994 one of the all-time best years for movies? 00:45:49.532 - 00:49:43.500 - Ben has a business idea to capitalize on the sole remaining story from Stephen King's Different Seasons 00:49:43.501 - 01:14:10.227 - We read and dissect some less than favorable reviews of the film.  01:14:10.228 - 01:23:50.250 - Dylan gives a first time rating of the movie, and Ben gives his nostalgia and an updated rating.  What keeps you hopeful in tough times? Share your thoughts and "Shawshank" memories on Instagram! Don't forget to tunnel your way over to our friends and family and share this episode! Subscribe and leave a rating wherever you listen. ⁠⁠⁠⁠Our Website⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Our Instagram⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Our Letterboxd List⁠⁠

We cover a lot of ground in this episode. Uncle Brad reveals he is a closet swifty, more on that in part 3 when we get into cocktail eras and the history of the Rosita. Before all of that, we'll learn how to make the Rosita and the Rosita Sour (a Jules twist). Finally Jules helps us up our garnish game by teaching us how to make dried citrus wheels.  Rosita In mixing glass add: 1.5oz Patron reposado .5oz Campari .5oz Dry Vermouth .5oz Rosso Vermouth 1 dash angostura Stir over chunks of ice (30 - 45 seconds) Strain into rocks glass over big rock of ice Garnish with lemon twist  FYI ever wonder how many seconds to stir? Here's an approximation of how long to stir and how much dilution you'll get. Just be aware that the smaller the ice chunks, the faster you will dilute: 15 seconds 1 oz, 30 seconds should be 1.25, 45 seconds should be 1.5oz Rosita Sour In your shaker add: 1 egg white 1.5 oz tequila reposado ½ oz sweet vermouth ½ oz dry vermouth ½ oz campari ½ oz blood orange juice ½ oz lemon juice ¼ oz agave syrup Dry shake for 20 - 30 seconds Add ice and shake for another 20 seconds Double strain into a chilled coupe glass Garnish with an orange slice. TIP: How to make dried citrus wheels for garnish 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

The guys venture into Hanford's test kitchen for a spicy hybrid martini!TAJIN-TINI RECIPE 2.5oz/75ml BEEFEATER GIN .5oz/15ml DRY VERMOUTH.5oz/ 15ml OLIVE BRINELIME to squeezeTAJIN to rim glassRinse a martini glass with vermouth and rim it with Tajin. Pour gin and olive juice into a shaker filled with ice.Shake and strain into the martini glass. Squeeze half a lime over top and serve immediately.Recipe via Mike Hanford Hosted on Acast. See acast.com/privacy for more information.

This episode, recorded just before Halloween, is a combination of Mary's "birthday movie choice" AND our virtual Halloween Party.  We watched "Only Lovers Left Alive" and had a grand time - especially since Mary came up with TWO cocktails for us!"Eve"In a champagne flute, combine:.5 oz. Cognac1 dash of Cherry BittersTop with Champagne Garnish with the darkest maraschino cherry you can find."Adam" In a mixing glass with ice, combine:2 oz. Rye Whiskey.75 oz Dry Vermouth.5 oz  Cocchi Americano1 dash ea. Walnut Bitters & Cherry Bitters.Stir until very cold & strain into a chilled Old Fashioned glass.Garnish with a dark Maraschino Cherry.Visit our website:http://www.monstermoviehappyhour.com/Chat with us on Facebook:https://www.facebook.com/monstersndri...Our Twitter:https://twitter.com/monstersndrinksMusic created by Kevin MacLeod.You can hear more of his work at:https://incompetech.com/wordpress/author/kevin/

Hey guy's this week we are doing the movie Se7en (1995) and drinking the Seven Deadly sins cocktail. 1/2 oz Vodka  1/2 oz Gin 1/2 oz Tequila  1/2 oz Light Rum 1/2 oz Dark Rum 1/2 oz Dry Vermouth  1/2 oz Sweet Vermouth 2 Tab. Grenadine 1/4 oz lime Juice Top with Coke  CHEERS!!!

June 19th, or Juneteenth as it's known, is a recognised holiday in the US, commemorating the emancipation of enslaved African Americans. With that in mind, we're focusing on some of the many talented Black voices and stories in the drinks world – past and present, home and away – that we feel people need to know more about.Such as our two chosen products: Uncle Nearest and its 1884 Small Batch Whiskey from Tennessee and One True Maverick, a triple-distilled, premium vodka from south London. And our book choice, which sees us rewinding back to the past and delving into the first first cocktail book written by a Black bartender: The Ideal Bartender, first published in 1917 and written by Tom Bullock. As for black-owned bars we've gone more contemporary, heading to Sly Augustin's award-winning Trailer Happiness in Notting Hill.Last but by no means least, our interviewee is Tamika Hall, author of Black Mixcellence, a book that celebrates the movers and shakers of Black bartending. Hear about the stories she was most inspired by, the bartenders whose recipes are featured and the importance of Juneteenth.What we're mixing:V & TeaseRecipe kindly supplied by ms franky marshall1.5oz (44ml) Dry Vermouth*1.5oz (44ml) Bianco Vermouth*2 oz (60ml) good quality dry Tonic WaterMethod:Using a jigger, add vermouths to an ice-filled Rocks glass. Measure and add tonic water.Using the large end of a melon baller or teaspoon, add one scoop of lemon sorbet (such as Häagen-Dazs) to the glass.Stir once. Garnish with a fresh rosemary sprig. Optional: Add 1 drop of chilli oil to the top of the sorbet.*Franky's tip: Herbaceous vermouths work best for this recipe, especially for the Bianco.For details of the people, products and places featured in this week's episode, please find links to their websites below:Colin Asare-AppiahOne True MaverickTamika Hall/Black MixcellenceThe Ideal Bartender by Tom BullockTrailer HappinessUncle NearestThe Cocktail Lovers theme music is by Travis ‘T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

Welcome to our 100th episode. We do some novel stuff like investigating the IMDB history of Studio AT/KGF Vissers and playing 7th Heaven trivia. Here is the link to the trivia we did at the end of the show.The plot this week was SURPRISE Robbie is good now and John is bad.We drank:Old Pal (Death & Co.) - Rittenhouse 100 proof Rye, Aperol, Dry Vermouth, Lemon TwistMint JulepJoin our discord server: https://discord.gg/6vQ7nPSH4m

In episode 144, we celebrate World Ocean Day, answer a listener question about HAL's ms Prinsendam, share news from Virgin Voyages, Holland America Line, Captain Cook Cruises Fiji, Norwegian Cruise Line, Viking, Celebrity Cruises, PLUS a Fact or Fiction for both Baz and Chris.Caledonian Sky. Captain Cook FijiSupport the showListen, Like, Subscribe & Review on your favourite podcast directory.Share the podcast with someone you think will enjoy the showBuy Me A Coffee – This podcast is only possible thanks to our supporters, simply buying a coffee keeps us on air. It is just like shouting your mate a coffee, and we consider our listeners close mates. https://bit.ly/2T2FYGX  Sustainable Fashion – choose a TBCP design or design your own… all using organic cotton, green energy and zero plastic https://bit.ly/32G7RdhFollow Chris and his latest videos on YouTube: https://www.youtube.com/c/ChrisFrameOfficialCruise NewsWorld Ocean DayVirgin Voyages have released their New Impact Report underlining their commitment to sea change. Did you knowVirgin Voyages partnered with three sustainable marine fuel providers to advance cleaner energy solutionsAll four ships in our fleet will have shore power installed by 202565% of our Shore Things tours are under contract with operators that meet standards for sustainable tourism$5M of in-kind donations were awarded to non-profit organizations in 202225% of the retail brands sold on-board Virgin Voyages in 2022 had a commitment to social & environmental responsibility, including safe cosmetics and B Corps92% of Crew feel connected to our purpose and believe their job contributes to delivering An Epic Sea Change for AllVirgin Voyages introduces new season of Taster VoyagesStarting in early 2024, Resilient Lady will be headed to some of the most awe-inspiring destinations across Australia with brand-new 3 to 6-night voyages.Whether you've been daydreaming of a thrilling mini escapade, yearning for a rejuvenating long weekend getaway, or seeking the ultimate back-to-back voyages to design an extraordinary extended stay, this is your chance to make it happen (and be one of the very first Sailors to do it in quite an epic style).1Feb24 – 6nts – Melbourne • Sydney • Hobart • Melbourne7Feb24 – 4nt – Melbourne • Sydney11Feb24 – 4nt – Sydney • Hobart • Sydney15Feb24 – 4nt – Sydney • Burnie • Sydney19Feb24 – 3nt – Sydney • Burnie • Melbourne22Feb24 – 5nt – Melbourne • Burnie • Hobart • Melbourne27Feb24 – 4nt – Melbourne • Hobart • MelbourneHolland America Line Expands ‘Alaska Up Close'Added to every Alaska cruise, guests will find new localized cuisine, cocktails featuring authentic glacier ice, an Alaska-themed brunch, Huna native presentation and wildlife experts to help guests spot the abundance of indigenous animals from the ship's deck. The program continues to deliver workshops and lectures, EXC Talks exploring the stories of real Alaskans and dining events featuring the culinary traditions of the region.A New Way to Experience GlaciersFour new cocktails feature authentic Alaska glacier ice harvested by state permit among floating glacier bergs in Prince William Sound and prepared to the highest standard under Alaskan authority. Holland America Line is the only cruise line serving glacier ice, giving guests the unique experience of safely tasting real glacier ice from the waters of Alaska. The cocktails with the glacier ice include:Juneau Gin & Tonic” features Juneauper Gin that's produced in Juneau, Alaska.“Alaska's Blue Ice” has De Kuyper Blue Curaçao, X Rum, pineapple juice. Velvet Falernum and Dry Vermouth.Blue Iceberg: Juneauper Gin, apricot brandy, Blue Curaçao and lime juice.Black & Blue: a choice of Jonnie Walker Black or Jack Daniels Black Label served over glacier ice.Holland America Line also is serving new hot cocktails during scenic cruising in Glacier Bay, Tracy Arm and Hubbard Glacier:Glacier Bay Coffee: Baileys Irish Cream and Malibu Coconut Rum.Alaska Railroad Coffee: Jameson Irish Whiskey, Kahlua and Cream.Gold Rush Coffee: Grand Marnier, Coffee and Hot Chocolate.Northern Lights: Crème de Cacao, Kahlua and Brandy.Alaska Brunch Highlights Local FlavoursOffered once per cruise, all dishes on the new Alaska Brunch menu in the Dining Room have been created with the influence of fresh, local Alaskan and Pacific Northwest ingredients. The selections range from sweet to savory and include Alaskan Blueberry Pancakes, Salmon & Potato Chowder, Wild Forest Mushroom and Tarragon Crepes, Kodiak Steak and Egg Skillet, Crab and Hot Smoked Salmon Cakes, Biscuits with Gravy and Alaskan Reindeer Sausage, and Home Smoked Gulf of Alaska Cod Benny.A Taste of Alaska in Lido MarketDuring Alaska cruises, the casual Lido Market features special dishes and theme nights. Guests can enjoy a Salmon Bake dinner and Seafood Boil pop-up dinner on all cruises, and a Gold Rush dinner on 14-plus day cruisesSustainable SeafoodIn 2022, Holland America Line was awarded Responsible Fisheries Management (RFM) certification — making it the first cruise line to achieve this distinguished credential by serving only fresh, certified sustainable and traceable wild Alaska seafood. On any Alaska cruise, the line serves more than 2,000 pounds of Alaska Salmon, 1,000 pounds of Alaska cod, 800 pounds of Alaska halibut, 500 pounds of Alaska rockfish and more.All menus highlight “Taste Alaska” by calling out region-specific dishes and fresh fish options.EXC Talks and Presentations Bring Alaska to LifeHolland America Line's EXC Talks continue to bring each destination to life with captivating storytelling and expert commentary. On Alaska cruises, guests can attend “Ancestral Memories,” “Breaking the Ice Ceiling,” “Pacific Giants,” “The Iditarod” and “We Are Alaska” to learn more about local culture and customs.New to the EXC programming, Holland America Line is bringing on a Huna Native Interpreter in traditional dress during the stay at Juneau to introduce guests to the history of the Tlingit people with “Native Voices: Stories of the Tlingit People.”Wildlife Experts and Park RangersA new wildlife expert on board helps guests witness the majestic animals found in Alaska. Guests can be on the lookout for humpback whales, orcas, bald eagles, moose, sea otters, caribou, black and grizzly bears, Dall's porpoise and more. The daily program highlights designated times to meet the wildlife expert on deck to go in search of the animals in their natural environment.Holland America Line also is introducing a Wildlife Spotting Guide that points out the native animals found along the cruise route and includes a map with the best places to spot each species. Between 8 a.m. and 5:30 p.m., all wildlife sightings will be announced so guests may go on deck and enjoy viewing.During Glacier Bay scenic cruising, Holland America Line continues to bring on a Glacier Bay National Park Ranger for the day to engage with guests and talk about Alaska's most famous national park.All cruises on Westerdam roundtrip from Seattle feature a presentation by The Alaska Raptor Center at Sitka. Hosted by the wildlife expert, one of the center's Avian Care Specialists comes aboard with a raptor (eagle, hawk, owl, etc.) to share insights about Alaska's majestic birds in the World Stage.On Deck for A Cause: Alaska's ParksFor the 2023 Alaska season, Holland America Line is donating proceeds from the “On Deck for a Cause” event aboard ships in the region to Alaska Geographic, the nonprofit education partner of Alaska's parks, forests, refuges and conservation lands. Called “On Deck for a Cause: Alaska's Parks,” guests on all Alaska cruises are invited to donate $25 to participate in a noncompetitive 5k fundraising walk aboard every sailing.Captain Cook Cruises Fiji Announces a New EraCaptain Cook Cruises Fiji is proud to announce a new era of small ship luxury expedition cruising in Fiji. MS Caledonian Sky will replace MV Reef Endeavour and embark on a raft of new high-end cruise experiences not yet seen in Fiji.MS Caledonian Sky will start exploring Fiji from November 11, 2023, and will sail from Nadi. MS Caledonian Sky will elevate the cruising experience currently available in Fiji and further develop Reef Endeavour's pioneering itineraries as well as offering refined onboard accommodation and hospitality. In addition, the company has revealed a unique new product offering by expanding her itineraries even further into the most remote and beautiful parts of Fiji, Tonga and Samoa.The MS Caledonian Sky is tailormade for the adventurous traveller. The ship offers spacious boutique comfort whilst also being small and maneuverable, taking guests to corners of the Pacific not accessible by larger ships. Captain Cook Cruises Fiji will continue to deliver an intimate cruising experience with a capacity of just 114 passengers across 57 spacious ocean view suites. Guests can enjoy the luxury of their own private balconies, elegant suites, alfresco dining, and an expansive sky deck.Norwegian Cruise Line Expands Immersive Offerings AshoreNorwegian Cruise Line (NCL), has unveiled six new immersive shore excursion categories to help guests uncover more of each destination they visit, including Europe, Asia, South America, Australia, Africa and the Middle East.  The new categories include: Beyond Blueprints: A bespoke selection of 15 tours that uncover the design secrets and stories of some of Europe's most iconic architectural landmarks, including those in Barcelona, Lisbon, Belfast, Amsterdam, Copenhagen, Oslo and Helsinki. Examples include:  La Villa Mediterranée and MUCEM in Marseille, FranceVictoria Square and Titanic Belfast in Belfast, Northern IrelandRiverside Museum and Glasgow Science Museum in Glasgow (Greenock), ScotlandGourmet Tours: Designed for the foodie-driven traveller, this suite of experiences takes guests behind the scenes to uncover the secrets behind local cuisine of some of Europe's most iconic culinary destinations.  Guests will taste their way from port-to-port with cooking classes led by a local artisan, authentic dining experiences at a family-owned homestead and more. Examples of shore excursions that offer a true taste of travel include: Castello Di Siza & Sicilian Luncheon in Palermo (Sicily), ItalyFolkloric-Gastronomical Experience in Olympia (Katakolon), GreeceSeasonal Gastro-cultural Experience in Barcelona, SpainGo Local: Guest will uncover the everyday rhythms and customs of life in destinations as diverse as Europe, Asia, South America and South Africa. These tours are designed to offer authentic cultural experiences that connect guests to locals in a meaningful and memorable way, while showcasing how the locals live, work, eat and play:A Day at the Farm in Kusadasi, TurkeyLisbon Soul in Lisbon, PortugalExplore Florence Like a Local in Florence/Pisa (Livorno), ItalyLet's Take a Selfie: Already proving very popular, these excursions deliver the ultimate destination photos in worldwide locations. A knowledgeable guide will share the perfect angles and most picturesque spots to capture unforgettable moments:  Santorini, Greek IslesSt Thomas, US Virgin IslandsCartagena De Indias, ColombiaSmall Group Tours: With no more than 16 guests per group, these tours provide a more intimate experience of some of the most popular NCL excursions available in idyllic destinations like Italy, Greece and Spain. Small Group Tours are available to book by calling NCL. Examples include:  Captivating Malaga in SpainHighlights of Cagliari in Sardinia, ItalyBest of Corfu, Greek IslesViking Saturn Was Named in the New York Harbor at Manhattan Cruise TerminalViking today (6Jun23) named its newest ocean ship, the Viking Saturn®, with a celebration in New York City. As part of the event, the ship's ceremonial godmother, Ann Ziff, the esteemed philanthropist and Chairman of the Metropolitan Opera, a longtime Viking cultural partner, offered a blessing of good fortune and safe sailing for the ship—a maritime tradition that dates back thousands of years. The ship will now continue her inaugural season, sailing two new Viking voyages: Iconic Iceland, Greenland & Canada, between New York City and Reykjavik, and Iceland & Norway's Arctic Explorer, between Reykjavik and BergenAnn Ziff, Godmother of the Viking Saturn – A dedicated philanthropist focused on the arts, education, culture and environmental conservation, Ann Ziff is Chairman of the Metropolitan Opera and serves on several boards, including the Lincoln Center for the Performing Arts, Sing for Hope, the World Science Festival and the Los Angeles Opera. Passionate about bringing culture and arts into the lives of children in need, she co-founded Smile Train and was a board member at Maloto, an organization that provides education and housing for abused and abandoned girls in Malawi. Ms. Ziff also has an eponymous fine jewelry brand, Tamsen Z, where she designs and creates one-of-a-kind pieces inspired by her love of culture, art and music as well as her travels as a loyal Viking guest.The Viking Saturn is the newest ship in Viking's award-winning ocean fleet of identical sister ships, which also includes the Viking Star®, the Viking Sea®, the Viking Sky®, the Viking Orion®, the Viking Jupiter®, the Viking Venus®, the Viking Mars®, and the Viking Neptune®. Classified by Cruise Critic as “small ships,” Viking's ocean vessels have a gross tonnage of 47,800 tons, with 465 staterooms that can host 930 guests; the ships feature all veranda staterooms, Scandinavian design, light-filled public spaces and abundant al fresco dining options.Countdown to Celebrity Edge arriving in Australia. Celebrity Cruises' signature ship, Celebrity Edge®, will offer an array of 6- to 13-night itineraries from early December 2023 through to April 2024, designed to immerse guests in the spoils of the stunning coastlines of Australia and New Zealand, along with the tropical South Pacific.Celebrity Edge is a ground-breaking ship that pushes the boundaries of ship design and sets a new standard for unparalleled holiday experiences. With its breadth of accommodations delivering expanded staterooms, innovative features, and stunning suites, Celebrity Edge promises to captivate discerning global travellers like never before.Infinite Veranda® – A Revolutionary Accommodation ExperienceCelebrity Edge presents a ground-breaking concept with the revolutionary Infinite Veranda staterooms. These innovative staterooms erase the boundaries between indoor and outdoor living, taking guests to the water's edge. By simply pressing a button, guests can transform their staterooms into open-air spaces, embracing the sea breeze and stunning views. The design also enhances comfort, providing 23% more square footage and 10% larger bathrooms than previous classes of ships.AquaClass® – Your Escape at SeaCelebrity's world-class accommodations include spa-inspired AquaClass staterooms offering a fully immersive, next-level wellbeing experience. Elements are thoughtfully infused throughout, from the Infinite Veranda stateroom design offering a closer connection to the ocean to bedding offerings including Cashmere™ mattresses and pillow menus.AquaClass guests can enjoy clean cuisine, including new healthy options, at the exclusive restaurant, Blu. Plus, enjoy access to the SEA Thermal Suite, a Spa Concierge, a complimentary fitness pass, preferential rates on AquaClass spa packages, daily in-room bottled water service, healthy room-service menu options, and a yoga mat for use on board. Celebrity has thought of everything so that guests can focus on nourishing their mind, body, and spirit.On the Edge Series it's the little details make a world of difference, and now the meticulously thought-out Concierge Class staterooms are even better. Featuring new services, amenities, and exclusive events, step inside and discover a space that is so much more than a room—it's an experience. As a Concierge Class guest, a team of dedicated professionals will take care of all holiday needs, so all guests need to do is sit back, relax and enjoy the view.The Retreat® – An exclusive experience for Suite guestsAt the heart of Celebrity Edge lies The Retreat, a haven that redefines exclusivity. The Retreat features a private restaurant, lounge and sundeck for our suite guests. Luminae, the exclusive restaurant for guests of The Retreat, provides exquisite culinary delights to be savoured. The Retreat Lounge offers a sophisticated and stylish ambiance, complemented by around-the-clock personal butler service. Guests can also unwind at The Retreat Sundeck, featuring a private pool and breathtaking views.Celebrity Edge introduces exclusive suite categories that offer unparalleled accommodations at sea. The Iconic Suites, situated above the ship's bridge, offer awe-inspiring panoramic views from their 2,600 sq. ft., two-bedroom, two-bathroom layout. The Sky Suites, Penthouse Suites, Celebrity Suites, and Royal Suites provide lavish accommodations and access to The Retreat. Another highlight is two-storey Edge Villas, featuring split-level designs, private plunge pools, and direct access to The Retreat Sundeck.Celebrity Edge is sailing Australia, New Zealand, and the South Pacific from December 2023 through to April 2024. Homeporting from Sydney and Auckland, Celebrity Edge offers guests the chance to sail close to home on an award-winning resort at sea, choosing from 12 sailing options.and more... Join the show:If you have a cruise tip, burning question or want to record a cruise review get in touch with us via the website https://thebigcruisepodcast.com/join-the-show/ Co-hosts: Chris Frame: https://bit.ly/3a4aBCg   Chris's Youtube: https://www.youtube.com/c/ChrisFrameOfficialListen & Subscribe: Amazon Podcasts: https://amzn.to/3w40cDcApple Podcasts: https://apple.co/2XvD7tF Audible: https://adbl.co/3nDvuNgCastbox: https://bit.ly/2xkGBEI Google Podcasts: https://bit.ly/2RuY04u I heart Radio:  https://ihr.fm/3mVIEUASpotify: https://spoti.fi/3caCwl8 Stitcher: https://bit.ly/2JWE8Tz Pocket casts: https://bit.ly/2JY4J2M Tune in: https://bit.ly/2V0Jrrs Podcast Addict: https://bit.ly/2BF6LnE Hosted on Acast. See acast.com/privacy for more information.

Join us and find out our new business idea and the new saying " you do you boujee". Join us as we talk about our favorite things: drinks, true crime, and glasses! We are starting our new book All Good People Here by a fellow podcaster Ashley Flowers. We hope you will join us as we Open a Book, Open a Bottle, and Open Our Minds. Journalist Cocktail Recipe: 2 oz Gin 1/2 oz Sweet Vermouth 1/2 oz Dry Vermouth 1/4 oz Orange Curacao 1/4 oz Fresh Lemon Juice Garnish: Lemon Twist Add all ingredients to your shaking tin. Add ice and shake until frosty cold. Strain into a pre-chilled cocktail glass. Express twist if using and discard. Drink!

Our heroes square off against the magma dragon siblings: Ghaldoz and Vrainheis! Will they triumph? Grab a drink and join us at the bar!   Drink of the Week: Dragon's Breath Ingredients: 0.5 oz. Sweet Vermouth 0.5 oz. Dry Vermouth .25 oz. Allspice Dram .25 oz. Grand Marnier 2-3 dashes Walnut Bitters Garnish (Optional): Orange Peel, Orange Oil, Brandied Cherry Steps: 1: Combine all ingredients with ice in glass. 2: Garnish. 3: Enjoy!

COCKTAIL PARTY CONVERSATION STARTERS! Friends of the 3 Questions, 3 Drinks podcast, now you, too, can hold your very own 3Q3D-esque cocktail party – simply invite over a few fun friends, mix up several boozy drinks, and use the questions from this episode to create a conversation that will surely get more interesting with every sip. You'll quickly learn just how shallow your friends really are (see: the Wizard question from the first drink segment), how many of your friends use weird logic if forced to choose between two beds to sleep in (see: the hotel double bed conundrum), and how many like to push the envelope when setting the cruise control (I, too, like to live dangerously). Drinks in this Episode:Long Island Iced Tea >> 3/4 oz vodka, 3/4 oz white rum, 3/4 oz silver tequila, 3/4 oz gin, 3/4 oz triple sec, 3/4 oz simple syrup, 3/4 oz freshly squeezed lemon juice. Combine ingredients in a glass filled with ice. Top with Coca-Cola, garnish with a lemon wedge and party like it's 1999. Classic Gin Martini >> 2 ½ oz gin, splash of Dry Vermouth. In a mixing glass filled with ice cubes, combine the gin and vermouth, stir for 30 seconds, and then strain into a chilled martini glass. Garnish with a lemon twist and thank the Lord you're not drinking another Long Island Iced Tea. Peach Bellini >> 1 ripe peach peeled and diced; 8 fresh raspberries; ½ cup water; 1 bottle chilled Prosecco. Make the peach/raspberry puree first: combine diced and peeled raw peaches with fresh raspberries and water in a blender pitcher; Blend until smooth. Strain puree through a fine sieve to remove seeds. Pour 2 oz peach and raspberry puree into a flute glass and top with a little Prosecco. Stir gently. Top off with more Prosecco, drop a few raspberries into the Bellini, and cheers to your sophistication! (Special note: Foam can be an issue when making these Bellini. Starting with cold ingredients is helpful. If possible, make your fruit puree and chill for hour or more before making cocktails. Opening your Prosecco (but keeping it in the refrigerator) 10 to 15 minutes beforehand also reduces foam.). If you've been enjoying the 3Q3D podcast, please subscribe and consider giving us a rating, a review, or sharing an episode with a friend. Give us a follow on our social sites here:Instagram: https://www.instagram.com/3drinkspodcast/?hl=en Facebook: https://www.facebook.com/3DrinkspodcastTwitter: https://twitter.com/3Q3Dpod

2021…What a shit show it was!Masks and vaccines…always the buzz.Grab a bottle of champagne with all of that fizz.2022 is here…It's the year of the QUIZ!!Subscribe to Designated Quizzers on Stitcher - https://bit.ly/37dgC3rSubscribe on Apple Podcasts - https://apple.co/3KaARh8Subscribe Everywhere else - https://bit.ly/3r1kmw3LINKSFat Kid With Tech Deck - https://www.youtube.com/watch?v=MUR1EMM9L-YIndie PodcastingWe take a moment at the beginning of each episode to remind our listeners how much we appreciate the support you show to Designated Quizzers. We are an independent podcast team that works many extra hours beyond our regular jobs to write and research content for the show. Our goal is to bring you laughter and provide you with an escape from YOUR day-to-day. We also hope that you'll spend some time getting to know some of our indie podcasting colleagues who work just as tirelessly to consistently offer their shows to you.MentionsThis week is no different as we highlight the following podcasts:Stew World OrderThe Shadow Storytellers - A Horror Fiction PodcastFilmshake - The 90s Movies PodcastAll 80s Movies PodcastCheck them out!It's Cocktail time!Cocktail - MartiniINGREDIENTS2 oz. gin1/2 oz. Dry VermouthDirty, olive juice to tasteZQZZ QuizHey! Did anyone get it? The title.We did it!We all got through another year together.This is TOUGH TOUGH world we're going through an even TOUGHER time.Support one another as we move into the New Year.Before we go, we want to thank you, our DESIGNATED listeners.As always, you can listen to us for free wherever you get your podcasts.Be sure to rate and review, like and subscribe.Follow us on Twitter @designatedqzrs.Feel free to fill our stocking with a tip on Twitter or Goodpods.Or just buy us a cocktail at https://www.buymeacoffee.com/designatedqzrs

「嘉宾介绍」冯昕，美国某互联网大厂码农，同时也是一个资深酒类爱好者。纽约调酒学校 New York Bartending School - https://www.newyorkbartendingschool.com/BarSmart 调酒网课 by Pernod Ricard - https://barsmarts.com/home.html* 更正：酒类公司叫 Pernod Ricard 而不是Xin所说的 Ricard Pernod Xin工作过的日式酒吧 - http://www.playearth.jp/eng/bohemian_ny/Xin担任酒水顾问的店 - https://www.dumplinglabnyc.com/「时间线」00:01:41 嘉宾介绍00:02:34 鸡尾酒是什么，鸡尾酒的分类，以及具体鸡尾酒的介绍00:04:59 经典鸡尾酒（Old fashion）的制作方法00:05:37 如何制作马提尼00:09:16 另一款经典鸡尾酒——酸 00:11:40 如何从0到1打造Home Bar 00:13:23 如何选基酒——琴酒、伏特加、朗姆酒、威士忌、龙舌兰、白兰地00:23:00 鸡尾酒配料讲解00:26:00 调酒工具介绍 00:33:40 鸡尾酒里的冰块有什么样的讲究？00:37:37 鸡尾酒调制（摇晃、搅拌）到什么程度可以装杯？00:40:46 如何平衡鸡尾酒的味道？00:44:00 如何调制/发明属于自己的鸡尾酒「Reference」鸡尾酒介绍：古典鸡尾酒 Old Fashioned - 烈酒，糖，苦精 bitters安哥斯图娜苦精 Angostura Bitter* 更正：主要材料应该是龙胆草(gentian root)而不是Xin所说的白芷(angelica root)味美思 Vermouth - 加香加烈的白葡萄酒白味美思 (Vermouth Blanc/Bianco) 也叫干型味美思 Dry Vermouth红味美思 (Vermouth Rouge/Rosso) 也叫甜型Sweet Vermouth马提尼 Martini - 金酒 Gin/伏特加 Vodka，白味美思(Vermouth Blanc)，柠檬皮装饰”脏“型马提尼 - 加入了橄榄腌汁(olive brine)，橄榄装饰简单糖浆 Simple Syrup - 白蔗糖，水 1:1的调制的糖浆威士忌酸 Whisky Sour - 威士忌，柠檬汁，简单糖浆，（可选：蛋白）得其利 Daiquiri - 朗姆酒 ，青柠汁，简单糖浆莫吉托 Mojito - 朗姆酒， 青柠汁，简单糖浆，气泡水曼哈顿 Manhattan - 威士忌，甜味美思，苦精基酒材料介绍：伏特加 Vodka - 绝对伏特加 Absolute Vodka，灰雁 Grey Goose琴酒/金酒 Gin - 常见材料有 杜松子 Juniper，香菜籽 Coriander Seed，茴香，豆蔻，藏茴香 Caraway Seed，柑橘皮三得利六 Roku Gin， 伦敦金酒 London Dry Gin朗姆酒 Rum/Rhum - 材料：甘蔗汁，蔗糖，糖蜜 Molasses法式农业型朗姆酒 Rhum Agricole - 产自法属马提尼克群岛 Martinique百加得朗姆 Bacardi - 产自波多黎各 Puerto Rico苏格兰威士忌 - Scotch Whisky美国波本威士忌 - Bourbon Whisky 超过51%的玉米为原材料田纳西威士忌 - Tennessee Whisky 是用焦炭化美国白橡木(American White Oak)过滤过的波本威士忌, 代表是杰克丹尼Jack Daniel日本威士忌 - 三得利 Suntory，竹鹤 Taketsuru卡瓦兰/噶玛兰台湾威士忌 - Kavalan 龙舌兰酒 Tequila - 产自墨西哥特定产区的蓝色龙舌兰植物(Agave Azul), 另外的产区烟熏风格酒称为梅斯卡尔酒 Mezcal 白兰地 Brandy - 干邑 Cognac， 雅文邑 Armagnac，苹果白兰地 Calvados* 更正：梨子白兰地被称为 Poire Williams 而不是Xin所说的 Perry(Pear Cider)利口酒 Liqueur（注意不是 liquor - 烈酒， 君度苦橙酒 Cointreau，黑醋栗利口酒 Cassis意大利苦型草药酒 Amaro - Digestive 消化酒酒精突出鸡尾酒 - spirit forward cocktail调酒工具：雪克壶/摇酒壶 - 波士顿雪克壶 Boston Shaker，三段式/日式雪克壶 Cobbler Shaker调酒杯/混合杯 Mixer吧勺 Bar Spoon量酒杯 Jigger过滤网 Strainer，勺形/茱莉普过滤器 Julep Strainer，Hawthorne Strainer 霍桑形过滤器手持榨汁器 citrus juicer削皮器 peeler家庭制冰：冷藏箱 cooler，锯齿刀，木槌，采用方向性冷冻(directional freezing)原理甜烈平衡型酒：菲丽普类 Flip - 烈酒，蛋，奶，糖苦甜平衡型酒：尼格罗尼 Negroni - 金酒，金巴利 Campari，甜味美思边车Sidecar：干邑，柠檬汁，橙子利口酒 Triple Sec，糖「联系我们」微博「ARTsOUT艺术出圈」公众号「ARTsOUT艺术出圈」即刻「ARTsOUT-Lingzi」欢迎加入我们的听友群，添加微信号artsout_official 即可入群商业合作：artsoutofficial@gmail.com欢迎支持我们的创作，爱发电：https://afdian.net/@artsout

THINK DIFFERENT. You have never met anyone like Stuart Jenkins. A former elite marathoner, Stuart is a footwear industry legend responsible for commercializing numerous massively successful technologies for brands like Nike, Reebok, Ugg, and Hoka. However, Stuart's career has been as unconventional as the way he thinks. Stuart grew up on an 8,000 acre cattle ranch in Broken Bow, and he is equal parts cowboy, entrepreneur, inventor, CEO and philosopher. Join Stuart and I for a fascinating conversation over several non-alcoholic cocktails as he shares his perspective on real innovation in business and thinking differently on everything from career paths and raising kids, to picking the right spouse and what one can learn from spending time on a horse. Drinks in this episode:>> NA Gin & Tonic – 2 oz Ritual Zero Proof Gin, 4 oz Fever Tree tonic; mix ingredients in glass with ice and garnish with a lime wedge >> Athletic Brewing Company Run Wild Non-Alcoholic IPA>> NA Gin Martini – 2 ½ oz Ritual Zero Proof gin, ½ oz Dry Vermouth, a few dashes of Angostura bitters; In a mixing glass filled with ice cubes, combine the gin and vermouth, pouring more or less vermouth to your taste, and stir for 30 seconds. Strain into a chilled cocktail glass, add dash of bitters, and garnish with an oliveIf you've been enjoying the 3Q3D podcast, please consider sharing an episode with a friend, and give us a follow on Instagram: https://www.instagram.com/3drinkspodcast/

Summary: The Lads are sharing the best moments we made for ourselves during 2020 (Looking at the bright side of 2020). We share our moments, so please share your moments of 2020 in comments/calls that had a silver lining! ***Don't forget you can call and leave a message swearing up a shit storm for the foul-mouthed philanthropists! Calls will be aired on future episodes. Here's the number: 985-265-7726*** In the Studio: Dan Ken Critter Cocktail du Jour: Income Tax - 2 oz Gin - 1/4 oz Sweet Vermouth - 1/4 oz Dry Vermouth -2 dashes Bitters. -1 oz Orange Juice Quote du Jour: Hutch - "GIVE ME THE GODDAMN KITTY CAT BRACELET MOTHERFUCKER!" Hutch - Nobody Charity: American Foundation for Suicide Prevention - www.afsp.org Links: Patreon - www.patreon.com/WatchYourMouthPodcast Facebook – www.facebook.com/wympodcast Twitter – twitter.com/wymshow – @wymshow iTunes – itunes.apple.com/us/podcast/watch…d1065059804?mt=2 Sound Cloud –@watchyourmouthpodcast Stitcher – www.stitcher.com/podcast/watch-your-mouth-podcast Spreaker – www.spreaker.com/show/watch-your-mouth-podcast Merchandise – www.cafepress.com/wymmerch Brought to you by KDC Productions, LLC

Vermouth is not only on-trend and great for cocktails, it's worth trying on its own as well. This month I had a great chat with aperitif culture expert Francois Monti for this month's episode of Paris Cocktail Talk all about French vermouth.

The guys sample another borough-based cocktail.BROOKLYN RECIPE 2oz/60ml Rye Whiskey 1oz/30ml Dry Vermouth .25oz/7ml Maraschino Liqueur .25oz/7ml Amer Picon*Add ingredients into a mixing glass with ice and stir. Strain into a chilled coupe glass. Garnish with skewered maraschino cherry.*May substitute with 2 dashes Angostura bitters Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Nikka Coffey Grain Japanese Whiskey Coffey refers to the type of column still used to produce this type of grain whiskey, not that it is flavored or infused with coffee.    Perfect Nikka Manhattan (from website): 2 oz. Nikka Coffey Grain Whiskey .5 oz. Sweet Vermouth .5 oz. Dry Vermouth  2 dashes Angostora Bitters History Masataka and Rita:  Masataka Taketsuru (1894-1979), the founder of the first Japanese whiskey industry, born to a family of sake brewers, would eventually study fermentology and traveled to Scotland to learn whiskey distillation. There he met his wife, Jesse Roberta Cowen (aka Rita). Brought back Coffey still distillation to Japan, helped develop distillation for Suntory, oversaw Yamazaki distillery construction, and would later start his own distillery in Hokkaido (for its similarities to Scotland) with the support of Rita, aka Yoichi distillery. Produced what would eventually the companies namesake whiskey Nikka (originally called“Dai Nippon Kaju”, meaning the “great Japanese juice company”)       Aeneas Coffey:  Irish distiller and inventor of the Coffey column still (patented 1830), a new design to the traditional column still that allowed continuous distillation in 2 columns. Continuous distillation allows vapors to recirculate in the still at ascending levels and produces a clearer, lighter spirit with higher alcohol content. Steam from the bottom (stable temp), wash (mash) near the middle, rectifying plates the rest of the way up. Ireland dismissed Coffey’s still, in favor of the traditional pot still. But it became popular in Scottland. (Also, neat distillers note, pot still runs are determined by time, 1st heads, then hearts, last tails. Column still runs determined by height)

Oh how we LOVE Hollywood! Having grown up not far from La-La Land we have so many fond memories of our beloved movie making town. In this episode we’re focusing on the The Hollywood Roosevelt, the now TCL Chinese Theatersaka Grauman’s Chinese Theatere and our Oscar party nights. All while sipping Roni’s cocktail of choice a DIRTY MARTINI! Extra dirty please.DIRTY MARTINI2 1/2 oz Gin or Vodka1/2 oz Dry Vermouth1/2 oz Olive BrineGarnish 2-4 Green OlivesAdd Gin or Vodka, Dry Vermouth and Olive Brine over ice. Shake and pour into a chilled martini glass. Garnish w/skewered olives. Shaken not stirred we like chips of ice and James Bond.Hurray for Hollywood!Hollywood Then and Now Rosemary LordDirty Martini Liquor.com

This week we are joined by Greg's roommate Caitlin to discuss an episode focused on the unending dangers of marijuana, teenage basketball bitches, Lucy's attempts to win the favor of middle school Mila Kunis, one exceptionally strange dad (somehow not Eric), and hunting mailmen for sport. We also peer into a 1996 grocery store specializing in SnackWell products and cheap timepieces, to the delight of all. The classic 90s's board game discussed in this episode was "Dream Phone": https://www.refinery29.com/en-us/dream-phone-childhood-games The Gilded Room1.5 oz Brandy1.5 oz Dry Vermouth.5 oz Orange CuracaoStir with ice and strain into a chilled coupe or martini glass.

Like a good wine, the story of vermouth is one of place. The botanicals and wines used in its development often describe the terroir through the aspects of flavour. But vermouth is a liquid that also has the ability to recount tales of history, exploration, and the unforeseen. The narrative of the premium Dutch artisanal vermouth brand, Willems Wermoed, encapsulates more than just the fortified wine's bottles. To recount the narrative of the brand, we speak with Paul Selier of Selier spirits about botanicals, ageing and the unexpected.

I always say how much I love the spirit world and now during this crisis they have come together to support each other in ways that would have seemed incomprehensible just a few months ago. From making hand sanitizer, to delivering cocktails at home, to supporting the medical workers worldwide, the hospitality industry has stepped up to the plate and knocked it out of the park.  Today we meet two who’ve hit a home run. Sorry for the baseball references, but it’s spring after all and I love baseball! I’m Susan Schwartz, your drinking companion, and welcome back to Lush Life Podcast, every week we are inspired to live life one cocktail at a time by everyone in this industry.  You can find links on how to donate to some of your favorite bars during this rough time on the homepage of my website which is www.alushlifemanual.com. I always pride myself on meeting my guests face-to-face but obviously while we are self-isolating that is impossible. Therefore I am using an online platform and reliant on wifi, so please, please bear with the slight hiccups you might encounter along the way. Back to our guests today, Both Maxim Schulte, Head Bartender of the American Bar at The Savoy Hotel in London and Jo Last, Senior Bartender at The Beaufort Bar at The Savoy, have had to leave their positions behind the bar to wait out the crisis like the rest of us.   Instead of lounging around though, they immediately launched The Booze Brain, an online training platform for brands and industry leaders to continue to educate and keep in touch with each other through FB and Instagram Live. They are already on their fourth week of Booze Brain, and as you’ll hear, everyone in the business jumped at the chance to share their knowledge and know-how with their peers and cocktail enthusiasts like me who can learn right alongside them. Even participate in their IG lives!  Pour yourself a cocktail, pick up your phone, laptop or any screen and check out Booze Brain. Here are Maxim and Jo to tell us more.   The Cocktail of the Week is the Savoy Martini - in bulk! INGREDIENTS 700 ml Bottle of Gin or Vodka 140 ml Still Water 110 ml Dry Vermouth   METHOD Take a 700ml bottle of gin or vodka that you desire and pour 250ml out of the bottle and store elsewhere or drink! Fill 140ml of still water and 110ml dry vermouth into the bottle. Now put the bottle in the freezer for a couple of hours. Pour the silky liquid straight into your glass. Finish the Martini with a lemon twist or olive, however you like it best.   -- You can find this recipe, more Martini recipes and all the cocktails of the week at  ALushLifeManual.com, where you’ll also find all the ingredients in our shop.    Full Episode Details: https://alushlifemanual.com/how-to-use-your-downtime ----- Join the conversation on your IOS or Android at flick.group/lushlife where we can talk cocktails until the sun rises! Become a supporter of A Lush Life Manual for as little as $5 - all you have to do is go to buymeacoffee.com/lushlife Lush Life Merchandise is here - we’re talking t-shirts, mugs, iPhone covers, duvet covers, iPad covers and more covers for everything!  and more!    Produced by Simpler Media Follow us on Twitter and Instagram Get great cocktail ideas on Pinterest New episodes every Tuesday, usually!!

This week we're reviewing a pair of action-packed platformers: Underhero and Kunai! Do these two indie gems innovate on old formulas? We're also discussing our favorite video game final bosses. Lychee Shot - 2/3 shot Vodka - 1/3 shot Lychee Juice - 1-2 drops of Dry Vermouth Perfect Rum & Cola- 1 shot of Dark Rum- 1/3 oz. Lime Juice- 4 oz. Coke Indie Corner (46:50) - Stela (Apple Arcade) - Journey of a Sprite (Browser) The Weekly Question (1:01:32) Who are your favorite video game final bosses? On The Rocks does not support underage drinking! ____________________________ Check us out on iTunes and Patreon! Email us at PodcastOTR@gmail.com if you have ideas for future drink/pop-culture pairings!

This week we're reviewing a re-release of a game that originally came out in 2011: To The Moon! Does this narrative power-house successfully make the jump to the Nintendo Switch? We're also discussing our favorite examples of Time Travel while drinking a classic martini. Gin Martini - 4 oz. Gin - 1 oz. Dry Vermouth - 2-3 Olives Indie Corner (1:08:42) - Kyle is Famous (Browser/Steam) - Happy Animals Bowling (Switch) - Doomsday Vault (Apple Arcade) The Weekly Trope (1:31:15) Time Travel - Stories that involve characters going back, forward, or laterally through time. On The Rocks does not support underage drinking! ____________________________ Check us out on iTunes and Patreon! Email us at PodcastOTR@gmail.com if you have ideas for future drink/pop-culture pairings!

For this week's episode I'm talking to food and drinks writer Jason Horn about his most recent story as drinks contributor for Playboy.com: Climate Change is Coming For Your Cocktails. The changing weather is rapidly affecting our food and drink, and it may even be responsible for killing what could have been the best bar in the world.  This week's featured cocktail: The Briny Martini  2 oz Grey Whale Gin 1/2 oz Dry Vermouth  1/4 oz Olive Brine   Stir all ingredients over ice. Strain into a chilled cocktail glass. Garnish with two olives or pickled kelp   links:  Climate Change is Coming For Your Cocktails Jason Horn: Twitter Website Bit by a Fox Links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox   music: https://www.humanworldwide.com  

With the apéritif category undergoing a renaissance, boutique producers such as London’s Asterley Brothers are going from strength to strength. Incorporating a particularly British take on traditionally Italian Amaros and Vermouths, the company have recently undertaken crowd funding to expand not only their range but also their reach. We talk to Rob Berry from Asterley Brothers about the recent release of their Schofield’s Dry Vermouth, working with renowned bartender Joe Schofield and what English terroir can bring to drinks.

Summary: The lads talk about "Incorrect Common Knowledge" that they believed, heard or shared... And we hope you can share some incorrect common knowledge you have heard or shared... ***Don't forget you can call and leave a message swearing up a shit storm for the foul-mouthed philanthropists! Calls will be aired on future episodes. Here's the number: 985-265-7726*** In the Studio: Dan Ken Critter Cocktail du Jour: Black Thorn - 2 oz Irish Whiskey - 1 oz Dry Vermouth - 3 dashes of Orange Bitters - 3 dashes of Absinthe Combine all ingredients in a mixing glass with ice. Stir 25 to 35 times. Strain into a coupe glass and garnish with a orange wedge. Quote du Jour: Billy Butcher - "You see, When their apart they are absolute fucking rubbish. But you put them together, their the god damn fucking Spice Girls!" Mother's Milk - "How do you know so much about the Spice Girls?" Billy Butcher and Mother's Milk - The Boys Charity: LOUISIANA SPCA - www.la-spca.org/ Links: Patreon - www.patreon.com/WatchYourMouthPodcast Facebook – www.facebook.com/wympodcast Twitter – twitter.com/wymshow – @wymshow iTunes – itunes.apple.com/us/podcast/watch…d1065059804?mt=2 Sound Cloud –@watchyourmouthpodcast Stitcher – www.stitcher.com/podcast/watch-your-mouth-podcast Spreaker – www.spreaker.com/show/watch-your-mouth-podcast Merchandise – www.cafepress.com/wymmerch Brought to you by KDC Productions, LLC

Peter Nevenglosky, co-founder of Avuá Cachaça discusses the category of Cachaça and it’s rich history, how he got involved in this Brazilian spirit, and how a little known cocktail legend named Sasha Petraske of Milk & Honey was the first to give this little brand a leg up.  This week's cocktail recipe is the Pan Am cocktail created by Cervantes Ramirez from Milk & Honey in New York City. Pan Am by Cervantes Ramirez 1oz Avuá Amburana 1 oz Dry Vermouth 1 oz Dry Curaçao orange twist   Add ingredients and ice to a mixing glass, stir until well chilled, strain into a rocks glass over ice. Swipe rim of glass with orange peel, squeeze, and drop into the glass.   Avuá Cachaça Links:Website Instagram Twitter   Bit by a Fox Links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox   music: https://www.humanworldwide.com

While drinking the Queen Elizabeth Wine cocktail, we talk all things Elizabeth. Shelley talks about several assassination attempts on QE2 and Rebekah details the story of Elizabeth Woodville. Drinking: Queen Elizabeth Wine 1 1/2 oz. Benedictine 3/4 oz. Dry Vermouth 3/4 oz. Lemon Juice Lemon Twist Stir all ingredients in a mixing glass with ice. Strain into chilled cocktail glass. Rim lemon peel around rim. Twist peel, drop into glass.

On this week's episode, writer, Jason Horn and I discuss how cannabis is infiltrating the booze industry, and whether or not this is one of The Booze World’s Worst Ideas! In the second half of the podcast, we interview Abe Stevens, founder and distiller of Humboldt Distillery, found in Humboldt County in northern California, where some of the best marijuana crops in the world grow. Four years ago he launched 'Humboldt’s Finest', a cannabis infused vodka. They were one of the first spirits brands to dip their toes in the cannabis industry and his efforts have recently payed off. This week's cocktail recipe was created after I took the bottle of Humboldt's Finest Vodka home and tinkered with a martini recipe:    Martini Sativa  3 oz Humboldt’s Finest 1/2 oz Dry Vermouth  1/2 oz Olive Brine   Stir all ingredients over ice. Strain into a chilled cocktail glass. Garnish with green olives.   Links: Humboldt Distillery Instagram Facebook Twitter Bit by a Fox Links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox   music: https://www.humanworldwide.com

Things go from crazy to worse-crazy in our second episode of BAC!  Bunch goes for a piggyback ride. Loki learns to use sloth hands. They both make some new friends.   This episode's cocktail: the Dream-tini -2oz Gin or Vodka (any type, as long as it's expensive) -.5oz Elderflower -.5oz Dry Vermouth (optional) -Food-Grade Glitter (a little dab'll do ya) Put ingredients into cocktail shaker.  Shake well, pour into your tallest, most expensive crystal martini glass. lemon twist for garnish.

We talk to Sother Teague about his new book I'm Just Here for the Drinks. Sother Teague's first book is informative, entertaining and filled with cocktail recipes. We catch up with him at his book release party at Boilermaker Bar at 1st Avenue and 1st Street. Brian also attended a seminar presented by Marie Brizard and at Employees Only NY and competed in a cocktail competition. Cocktail of the Week:MartiniThe Classic Martini is made with 1 part dry vermouth and 2 parts Gin.  It is stirred, not shaken.  The classic garnish is olives.  Superstition says it should be an ODD number of olives - an even number is bad luck.  James Bond orders a "Vodka Martini, shaken not stirred", because that is the exception to the rule.  If he just ordered a "Martini" it would be made with Gin and stirred, because that is the classic recipe.Try a great variation on a Martini - 1 part Dry Vermouth, 2 parts Gin a dash of Orange Bitters.  Garnish with an Orange Twist. Be sure to use fresh vermouth. Vermouth is aromitized wine and it goes bad after awhile.  Keep it in the cooler.  The VacuVin wine stopper system will help keep it fresh for longer.

This week we're reviewing one of the biggest thriller movies of the year: A Quiet Place! Is this monster movie an instant classic? We're also discussing our favorite examples of the trope, Nothing is Scarier, while drinking a semi-corny drink. Sweet Corn Cocktail - 2 oz. Bourbon - 1/2 oz. Dry Vermouth - 3/4 oz. Lemon Juice - 1/2 oz. Simple Syrup - 1/2 Cup Corn Kernals (Muddled) Indie Corner (38:27) - Smack-a-bun (Browser) - Source of Madness (Browser) The Weekly Trope (48:29) Nothing is Scarier - A horror trope where fear isn't induced by a traumatic visual or by a physical threat, but by the sole lack of an event. On The Rocks does not support underage drinking! ____________________________ Check us out on iTunes and Patreon! Email us at PodcastOTR@gmail.com if you have ideas for future drink/game pairings!

Happy Friday! God of War has been played and I'm flying to New York tomorrow! I'm very excited to visit some of the bars that have taught me how to make cocktails through their books. To help deal with my excitement I thought I'd share another cocktail I very much enjoy. Spec below!The Joy Division2 oz Dry Gin1 oz Dry Vermouth1/2 oz Cointreau3 Dashes AbsintheStir all ingredients over ice and strain into a chilled coupe. Garnish with a lemon twist.Cocktail goodies I useDeath & Co: Modern Classic CocktailsCoupe Glasses500ml Mixing GlassThis show is supported by the Patrons over at Patreon.com/r2t2! If you enjoy the podcast and would like to give something back you can become a Patron as well.Join the show by emailing in at AngryNerdGarrett@gmail.com. You can write in about whatever you would like! Video games, music, personal stories, your favorite sandwich, drinks, you name it. Get R2-T2iTunes: https://itunes.apple.com/us/podcast/the-angry-nerd/id1039055716?mt=2RSS: http://feeds.feedburner.com/theangrynerdDownload R2-T2

This week on the show we talk with Mr. Philip Duff, who is among other things, director of education for Tales of the Cocktail. Well we continue to talk about TOTC, as it became official last week, (Mid February 2018), that Gary Solomon Jr,Neal Bodenheimer of Cure and Cane & Table have taken over leadership of Tales. We spoke to Gary Soloman and Neal Bodenheimer about all this on show #241, just 2 episodes ago.  First, l want to thank some great people that chose to help support this podcast. As I mentioned on the previous episode, my family suffered a devastating loss recently. Things are pretty complicated right now…I have a special needs son, and all of a sudden there is one less parent to take care of him, so I wont be returning to my Bartending gig for awhile. I kicked off a Patreon campaign to help support this show. I want to thank Zeke from Chicago, Ryan, PM - Pooch. Also, our friend David Eden-Sangwell from the Bartender HQ podcast, Dylan, Hazel and the Gnarly Gnome from the Cincy Brewcast, a podcast about the Cincinnati craft beer scene.  And I also want to thank Dean and Leonardo for helping out. If you’d like to support this podcast, go to bartenderjourney.net/patreon, where you can hear the previous episode, with more details and find a link to the Patreon campaign.   Cocktail of the Week: St-Germain brand ambassador Marlo Gamora turned me on to this drink. Its an upside down martini with a splash of St-Germain. 2 oz of a good quality Dry Vermouth (fresh) 1 oz Gin ¼ St-Germain Eldeflower Liqueur Lemon Twist Delicious and low ABV. Book of the Week: How to Drink French Fluently: A Guide to Joie de Vivre with St-Germain Cocktails Tales on Tour will be in Edinburgh Scotland April 7-10, 2018. Tickets are on sale now.  Toast of the Week: I wish you all the joy you can wish.          

The cocktails continue. This week I'm mixing up a martini and talking about vermouth and citrus garnishes.Martini2 1/2 oz Dry Gin3/4 oz Dry Vermouth1 Dash Orange BittersLemon TwistStir the gin, vermouth, and bitters over ice and strain into a martini glass. Garnish with the lemon twist.Cocktail goodies for martinisFor a more general list check out last week's post.Orange BittersCoupe Glasses500ml Mixing Glass Bar SpoonPeelerThis show is supported by the Patrons over at Patreon.com/AngryNerd! If you enjoy the podcast and would like to give something back you can become a Patron as well.Join the show by emailing in at AngryNerdGarrett@gmail.com. You can write in about whatever you would like! Video games, music, personal stories, your favorite sandwich, drinks, you name it. Get The Angry NerdiTunes: https://itunes.apple.com/us/podcast/the-angry-nerd/id1039055716?mt=2RSS: http://feeds.feedburner.com/theangrynerdDownload The Angry Nerd

Lange Meetings im bureau. Iv, Swetlana und ich bleiben nüchtern. Aber "träumen" von Drinks und dem Le Lion Triathlon "á la Iv" --- Billionaire - Nach Iv Sastalla - kreiert von Dushan Zaric, Employees Only NYC Shaker, viel kaltes Eis 6 cl Noah's mill Bourbon 1,5 cl D'Arbo Granatapfel Sirup 1,5 cl flüssiger Rohrzucker 3 cl frischer Zitronensaft 1 Barlöffel Absinth Shake, strain in gekühlte Cocktailschale Garnitur "Zitronenrad" --- Scoff-Law - Nach Swetlana Holz • 1927 Harry McElhone's Barflies & Cocktails Shaker, viel kaltes Eis 4,5 cl Rye Whiskey (1776)  3 cl Dry Vermouth  1,5 D'Arbo Granatapfel Sirup 2 cl frischer Zitronensaft 1 Dash Orange Bitters Shake, strain in gekühlte Cocktailschale --- Ich würde mich freuen, wenn Sie mir eine Bewertung im iTunes Store geben : https://itunes.apple.com/de/podcast/empfehlungen-eines-trinkers-trinkabenteuer-von-und/id1323277650?mt=2  Um Missverständnissen vorzubeugen: Ich trinke gerne. Ich mag den Genuss. Aber: Es gilt für den Genuss von Alkohol, wie bei so vielen Genussmitteln, geniessen Sie moderat ! Alkoholmissbrauch ist gesundheitsgefährdend. Genießen Sie also in Maßen! Empfehlungen eines Trinkers / www.trinken.jrgmyr.net  ist eine Produktion von Joerg Meyer • jrgmyr und dem bureau.jrgmyr Impressum und Kontakt: www.trinken.jrgmyr.net/impressum Joerg Meyer • jrgmyr auf Facebook: www.facebook.com/jrgmyr Joerg Meyer • jrgmyr auf instagram: www.instagram.com/jrgmyr

Gut Trinken kann einfach sein. Und schnell. Und manchmal auch in Eile. Sie brauchen CYNAR! BERLIONI – Ginçalo de Sousa – Victoria Bar Berlin Tumbler, großes kaltes Stück Eis 4 cl London Dry Gin 3 cl CYNAR 2 cl Dry Vermouth um- und kalt rühren…

Gut Trinken kann einfach sein. Und schnell. Und manchmal auch in Eile. Sie brauchen CYNAR! -- BERLIONI - Ginçalo de Sousa - Victoria Ber Berlin Tumbler, großes kaltes Stück Eis 4 cl London Dry Gin 3 cl CYNAR 2 cl Dry Vermouth umrühren Orangenzeste --- Ich würde mich freuen, wenn Sie mir eine Bewertung im iTunes Store geben : https://itunes.apple.com/de/podcast/empfehlungen-eines-trinkers-trinkabenteuer-von-und/id1323277650?mt=2  Um Missverständnissen vorzubeugen: Ich trinke gerne. Ich mag den Genuss. Aber: Es gilt für den Genuss von Alkohol, wie bei so vielen Genussmitteln, geniessen Sie moderat ! Alkoholmissbrauch ist gesundheitsgefährdend. Genießen Sie also in Maßen! Empfehlungen eines Trinkers / www.trinken.jrgmyr.net  ist eine Produktion von Joerg Meyer • jrgmyr und dem bureau.jrgmyr Impressum und Kontakt: www.trinken.jrgmyr.net/impressum Joerg Meyer • jrgmyr auf Facebook: www.facebook.com/jrgmyr Joerg Meyer • jrgmyr auf instagram: www.instagram.com/jrgmyr

This week on the podcast we talk to Burlesque Dancer and Bartender Rosie. We caught up with Rosie a while back at Holiday Cocktail Lounge one night when she was behind the bar. Her stage name is Rosie 151. It's the Bartender Journey Podcast Number 229!  Listen with the audio player on this page, or subscribe in Apple Podcasts, Android or Stitcher Radio. First, let’s talk a bit about garnishes. Cutting that fruit - It’s something we do everyday behind the bar, but nobody really talks about it!  I say - take some pride in that task!  You need a sharp knife to cut good looking garnishes.  I carry all my bar tools with me in a bag and I have 2 really sharp small paring knives in there. It makes cutting the fruit a pleasure. These knives are very inexpensive and a worthwhile investment. The pith - the white parts of the fruit - are bitter and can impart a odd flavor after it sits in a drink for awhile.  Try to remove as much as possible. Of course when cutting the lemons and oranges you want to remove as many seeds as possible.  What’s worse than getting a lemon seed in your mouth when you are sitting at a bar, trying to make conversation? It takes a little longer, but what you end up with is some nice fresh looking fruit. How about twists?  I love to do my twists a la minute’ or “to order”.  I use my y-peeler and get a nice long thick piece of zest with no pith and express those oils over my drink.   A well done garnish gives a visual cue to your guest that this we put some attention and care into making that drink.    Herbs are tough to keep fresh.  I’ve come up with this method for my mint, which does keep it pretty good looking for a while, but what I really want is a little garden just outside where I can cut mint right out of the ground more or less as I need it!   ASAP after the mint is delivered, I cut off the very bottom of the stem like you would if you had flowers you were going to put in a vase, so that it will drink up as much water as possible.  Then place that bunch of mint in ice water, stem side down. Let it sit there around 20 minutes or so, but less time seems to be ok too.  The cold water “shocks” the herbs, “setting” the color.  Then drain the mint, but not bone dry. I’ll make small bundles that will fit nicely and fold the bottom of a paper towel over the cut stems then gently roll it all up so that the everything is covered. I’ll take my small bundles of wrapped herbs and put them in a resalable gallon plastic bag.Every day or two I’ll change the paper towels, to keep it from getting mushy. As for cherries and olives - well luxardo cherries are just awesome and impressive in your drink. The luxardo cherries are expensive, that’s for sure, so if you are using them, don’t forget to factor that into the price of your cocktail.  In Jeffrey Morgenthaler’s great  The Bar Book: Elements of Cocktail Technique he says that he likes to remove the cherries from their liquid and store them in brandy. As for olives, he removes them from the brine, which of course is saved for making Dirty Martninis and he store the olives in Dry Vermouth. Book of the Week: The Bar Book: Elements of Cocktail Technique by Jeffrey Morgenthaler Cocktail of the WeekBrown DerbyThis is a delicious cocktail.  I first had one at the Flatiron Lounge many years ago, it was a real ah-ha moment for me.  It was absolutely delicious … I had never had one before.  It just made me realize that a drink made with just 3 ingredients, if they are perfectly balanced and high quality ingredients to begin with is really what a perfect cocktail should be.  I add a small amount of lemon juice to the classic recipe, which “brightens it up” a bit. 1 3/4 oz Bourbon 1 oz Freshly Squeezed Grapefruit Juice ¼ oz Freshly Squeezed Lemon Juice ½ oz Honey Syrup (1:1 honey dissolved in hot water) Shake.  Grapefruit twist. Unrelated Podcast Suggestion of the WeekBrought to you by Sudio Headphones, makers of high quality Bluetooth headphones.Use the coupon code “BartenderJourney” for 15% off and to show your support for this show. Our Unrelated Podcast Suggestion of the Week is Jordan, Jessie, Go. They are trained in improv comedy and really know how to make funny out of nothing...which is a skill that is very helpful behind the bar.  So give those guys listen on your new Sudio Bluetooth headphones.

Summary: The lads talk about some of their favorite and most hated sounds with special guest Dave! Dave is a music producer who works with some really bad ass people. Listen to the show and hear some of the name drops. It's actually pretty awesome! ***Countdown to Episode 100 is in full swing! Don’t forget to call and leave us a message swearing up shit storm! Calls will be aired on Episode 100. Here’s the number: 985-265-7726*** In the Studio: Dan Ken Critter Special Guest - David Troia Cocktail du Jour: The Old Hickory - 1.25 oz. Dry Vermouth - 2 oz. Sweet Vermouth - 4 Dashes of Orange Bitters - 3 Dashes of Aromatic Bitters Add all ingredients into a mixing glass with ice. Stir like a shit ton. So about 25-35 times. Strain into a double rocks glass and add ice. Garnish with an orange twist. They can be a pain in the ass, but they look nice. But you could use that time to drink more. Up to you. Quote du Jour: Romeo - (Coughs) Murphy - This is our Mexican. Doc - They call me... FUCK... ASS! Romeo - How ya doin, fuck ass, I'm Romeo. Romeo, Murphy, and Doc - Boondock Saints: All Saints Day Charity: Wildlife Conservation Network: www.wildnet.org/ Links: Facebook – www.facebook.com/wympodcast Twitter – twitter.com/wymshow – @wymshow iTunes – itunes.apple.com/us/podcast/watch…d1065059804?mt=2 Sound Cloud –@watchyourmouthpodcast Stitcher – www.stitcher.com/podcast/watch-your-mouth-podcast Spreaker – www.spreaker.com/show/watch-your-mouth-podcast Merchandise – www.cafepress.com/wymmerch

"Thinking outside the box."  Perhaps an overused phrase, but is an appropriate term for Summer Jane Bell's Seminar:  Shake Outside of the Box: Avant-Garde Cocktails.  Many great ideas were floated at this seminar.  Take a listen as Brian reads through his notes from this wonderful Tales of the Cocktail seminar. Take a listen the podcast with the audio player on this page, or on:•Apple Podcasts*Google Play Music*Stitcher Radio for a slice of the Tales experience! We also talk to Jeff Quint, founder and owner of of Cedar Ridge Distillery in Iowa, who is making farm to glass spirits.  We caught up with Jeff at Dicky Brennen's Bourbon House in the French Quarter during Tales.  We ate some oysters, sampled some whiskey and chatted about Jeff's Journey from Accountant to Distiller. The American Distilling Institute named Cedar Ridge “Distillery of the Year", for 2017. Plus, we catch up with Hazel Alvarado, as she tells us about the many industry events she has attended in NYC this summer, including the grand opening of the new Oscar Wilde-Themed Bar in the No-Mad neighborhood of Manhattan. Book of the Week:Beach Cocktails: Favorite Surfside Sips and Bar SnacksSummer may be ending in a few weeks, but there's still time to up your "thirst aid" knowledge and add a few summery cocktail recipes to your cocktail library. Cocktail of the Week:El Presidente 1 ½ oz Aged Rum Real McCoy 5 year ¾ Dry Vermouth ½ oz Orange Curacao Bar Spoon GrenadineStir with ice.  Strain into a chilled coup glass.  Orange twist. Toast of the Week:(From the book Toasts: Over 1,500 of the Best Toasts, Sentiments, Blessings, and Graces) May you have peace in you igloo, oil in your lamp and peace in your heart.

Welcome to the bar...Dr Wilko mixes you an Art Deco Rose. An IBA contemporary classic.IngredientsA double measure of Dry Vermouth.A single measure of Kirsch.3 dashes of Strawberry Syrup.Support the CampaignSupport us on Patreon.Show NotesList of IBA CocktailsThe RoseRoseMusicGeorge Street Shuffle Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0 Licensehttps://creativecommons.org/licenses/by/3.0/

How should you market yourself and build your “Personal Brand”? Listen with the audio player on this page, or subscribe on iTunes, Android or Stitcher Radio. Hazel Alverado, marketing guru, joins us on the show this week to talk about Personal Branding and Social Media for Bartenders.  Hazel has been helping out, working behind the scenes at Bartender Journey for awhile now. She’s coming out - getting behind the mic -- to talk about how to build up your Personal Brand and Social Media Presence! We have an online event is coming up Tuesday Dec 13 at 3pm NY time!  BarCraft Live! One of our listeners - Stefan Giesburt from Germany contacted us. He is a Bartender and also does a German Language cocktail podcast. Stefan likes to do cocktail tasting menus for his guests at his bar and for friends, so we came up with this idea to do an online live event.  We’ll provide you with the menu and recipes.  We will also send you a link so that you can join the live video stream.  And we hope you will make the cocktails along with us! Go to our Events page to get more info and sign up! Even if you can’t commit to joining us online on December, feel free to request the menu and recipes. You’ll be able to play back the podcast and join us later (on demand)! One of our Brand Partners for BarCraft Live is Catocin Creek.  They sent over some of their Roundstone Rye for us to use during the event and let’s put it to use for our Cocktail of the Week! Its the Scofflaw Cocktail – From Gary Regan’s great book The Joy of Mixology The word Scofflaw apparently comes from a contest that was run in 1923 by a rich Prohibitionist, who offered $200 (which was a lot of money back then!) to whoever could come up with the best word to describe “a lawless drinker of illegally made or illegally obtained liquor”. 2 oz Catoctin Creek Roundstone Rye 1 oz Dry Vermouth ½ fresh lemon juice ½ oz grenadine (make your own!) 2 dashes Regan’s Orange Bitters #6 Shake with ice. Double Strain into a chilled Couple Glass. Express oils from a Lemon Twist into Cocktail. Discard Twist. Our Book of the Week: How to Win Friends and Influence People.  Seeing things from the other person’s point of view / how to change peoplel without causing offense or arousing resentment / making the other person feel like the idea was his or hers.

This time on the Bartender Journey Podcast we talk with Kurt Maitland of the Manhattan Whiskey Club - a Members only community that gathers monthly for private tastings.  He also contributes to the Whiskey Reviewer and to The New Single Malt Whiskey Book. It's the Bartender Journey Podcast number 188!  Listen with the audio player on this page, or subscribe on iTunes,  Android or Stitcher Radio. Tickets are still available for Bar Institute NYC. If you will be attending, please let us know!Attend the Bar Institute Kickoff event: For bartenders and other industry people in the NYC area on Sunday, November 6th 2016, join us for a pregame Bar Institute industry kick off party in Hoboken at The Shepherd & The Knucklehead. Mix, mingle and share knowledge in a casual setting over complimentary punches and spirits. Welcome all bartenders, servers, bar managers and liquor reps! For more information email:  hazel@whiskeywithme.comWe'll be "going live" on Facebook during Bar Institute, so please Like the Bartender Journey Facebook page for live video from the event in NYC!Book of the Week: The New Single Malt Whiskey Book This book is focused mostly on Single Malt whiskeys NOT made in Scotland.  This is a really interesting category that is evolving quickly. “Single Malt” whiskey is one that is produced from Malted Barley at a Single Distillery.   Many producers around the world have begun producing this style of Whiskey.  For instance Westward Single Barrel Oregon Straight Malt Whiskey which is a wonderful whiskey.  You can read Brian's tasting notes on Westward here. Cocktail of the Week: Old Pal Since we are talking whiskey this week, we should do a whiskey cocktail.  If you listen to this show regularly you know that I love a Negroni and I love a well made Boulevardier.  Here’s another variation.  Its similar to a Boulevardier, but calls for Dry Vermouth rather that Sweet Vermouth.  Its also heavy on the whiskey, so 2 parts Rye Whiskey, (I used a very nice Rye from Maine called Gunpowder Rye), 1 part Campari and 1 part dry vermouth.  Stir it with ice and strain into a chilled coupe or Nick & Nora glass.  Its usually served up, unlike the Negroni which is generally served over ice, unless otherwise specified. Old Pal Cocktail Recipe:1.5 oz Rye Whiskey.75 oz Campari.75 oz Dry Vermouth Stir all ingredients with ice. Strain into a chilled Coupe glass or Nick & Nora glass.Express oils from a Lemon Twist into glass.  Drop Twist into glass.Toast of the Week: May you have warm words on a cold evening, a full moon on a dark night, and a smooth road all the way to your door.

Dangerous Affair1 oz Gold rum.5 oz Jamaican rum, Smith & Cross.5 oz  Creme de Peche.5 oz Sweet vermouth, Carpano Antica Formula.25 oz Campari.25 oz Lemon juice1 ds Bitters, Fee Brothers Lemon Stir all except bitters with ice. Garnish with orange peel. 1 drop of lemon bitters on top. Brooklyn2 oz rye or other whiskey1 oz dry vermouth.25 oz maraschino liqueur.25 oz Amer Picon, or a few dashes Angostura or orange bitters Combine ingredients with ice and stir until well-chilled. Strain into a chilled cocktail glass. Blushing Betty1 oz fresh juice from 1 pink grapefruit1.5 oz bourbon.5 oz simple syrup Fill a cocktail shaker 2/3 full with ice. Add grapefruit juice, bourbon, and simple syrup. Shake vigorously until well chilled, about 20 seconds. Strain into ice-filled rocks glass, garnish with grapefruit wedge if desired. Sweet and Vicious2 Fuji Apple Slices2 oz Rye.5 oz Dry Vermouth.5 oz Amaro Nonino1 tsp Maple Syrup Muddle the apple slices. Add the remaining ingredients and stir with ice. Double strain into a coupe and garnish with an apple fan. Overhead Smash1/2 Strawberry2 Cucumber wheels1.5 oz Tanqueray London Dry Gin.5 oz Bonal Gentiane-Quina.5 oz CArpano Antica Formula Vermouth.75 oz Lemon Juice.25 oz Oregeat.25 oz Ginger syrup1 dash Angostura Bitters1 dash Orange BittersClub SodaGarnish: 1 Cucumber ribbon, 1 mint sprig, and 1 or 2 drops of Angostura Bitters In a shaker muddle the strawberry and cucumber wheels. Add the remaining ingredients (except the club soda) short shake with ice, then strain into a high ball glass filled with ice cubes. Top with club soda. Garnish with the cucumber ribbon and mint sprig, then dash the bitters on the mint. Serve with a straw.

Green Bicycle.5 oz St. Germain.5 oz Green Chartreuse4 oz Prosecco or cavaLemon twist for garnish Stir the St. Germain and Chartreuse with ice until well chilled. Strain into a chilled cocktail glass and top with the bubbly. Garnish with the twist. Rural Juror (Heartland Restaurant)2 oz gin1 oz lemon juice.75 oz apricot liqueur.25 oz Peychaud's bitters Combine ingredients in a shaker with ice, shake until well chilled, then strain into a chilled cocktail glass. Joy Deivision (Phil Ward)2 oz Dry Gin1 oz Dry Vermouth.5 oz Cointreau3 dashes Vieux Pontarlier Absinthe Stir ingredients with ice until well chilled, then strain into a chilled cocktail glass. Garnish with a lemon twist. Passion Fruit Rum Punch (Simon Difford)1.5 oz Overporof White Rum.75 oz fresh lime juice.5 oz simple syrup (2:1).5 oz passion fruit syrupTop with champagne.5 passion fruit Scoop the flesh of the passion fruit into a shaker, add the rum, juice and syrups. Shake with ice until well chilled and strain into a glass filled with crushed ice. Stir briefly, then top with champagne.

On today's episode of THE FOOD SEEN, Robyn Lea has worked as a photographer, writer and director of the past 20 years, shot branded films for Peroni Nastro Azzurro, and self published an art book chronicling her years of living and working in Milan, titled “Milan: Discovering Food, Fashion and Family in a Private City”. Her latest work focuses on the abstract impressionist painter Jackson Pollock, chronicling his familiar recipes oft cooked at the Pollock-Krasner residence in East Hampton. Pollock's mother Stella would make Potato Pancakes with Long Island's bumper crop, while he dug for Cherrystone Clams Accabonac Creek to serve with Garlic & Dry Vermouth. Pollock was also know for baking classic rye breads and award winning apple pies, which find their home in “Dinner With Jackson Pollock: Recipes, Art & Nature”, a collection Robyn gathered from handwritten recipe cards, and old family cookbooks, featuring over 90 desserts, and early raw food diets. All this from a man who didn't try spaghetti until he was 18, yet changed the way the world saw paint splatter. This program was brought to yo by Whole Foods Market   “I basically got permission to leave university and that was the beginning of this crazy culinary journey” [3:15] ———-Robyn Lea on The Food Seen

Headwall1 oz gin1 oz light rum1 tsp lemon juice1 dash of grenadine1 scoop of crushed iceGinger ale Mix all the ingredients, except the ginger ale, in a shaker. Pour the mixture into a chilled highball glass and top off with cold ginger ale. Green Destiny2 oz Zubrowka Bison vodka1.5 oz pressed apple juice.25 oz simple syrup.5 kiwi fruit.1 inch of cucumber Muddle cucumber and kiwi in the base of a shaker. Add other ingredients shake w/ ice and fine strain in a glass filled w/ crushed ice. Brave Bull2 oz blanco tequila1 oz Kahlua coffee liquer Pour tequila into an old fashioned glass w/ice cubes. Add Kahlua. Lightly mix before serving. Brazilian Heather1.5 oz Leblon Cachaca1 oz Elderflower Liqueur (St Germain).5 oz Dry Vermouth.5 oz Lime Juice Shake all ingredients with ice in a cocktail shaker. Strain into an old-fashioned glass full of ice. Garnish with a lime wedge.