Podcasts about Dubonnet

Note: The video version of this podcast can be watched in full on our YouTube channel! Available from the 18th of April.Join RedHanded and Help I Sexted My Boss for an extra-special crossover, where true crime meets modern-day dilemmas, all over a glass of Gin & Dubonnet at the Sexted studio!First, Hannah and Suruthi regale William and Jordan about all things cults, before diving into the increasingly bonkers world of the Twin Flames Universe. And then, the tables are turned, as H&S help the boys solve their listeners' unique problems – from how to leave a party, to whether or not to discuss your herculean sexual exploits with your mum.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today marks the end of season 5 of the show and we are signing off with a bang. I welcomed Hamish Anderson to the show, CEO of Tate Enterprises. This episode was a totally joyous education from the outset and represents another wonderful corner of the industry, where art and hospitality collide, in glorious fashion (Have I just inadvertently written a tagline for next years fashion week?).Hamish is brilliant, he oozes effortless passion for hospitality all the way through and with some cracking stories too.We cover:-JanuaryThe many enterprises of TateEarly careerGetting into wineStock taking evolutionBibendumWriting a book about wineClimbing the ranks at TateDeep thinkingLeadership LessonsFinding a bottle of Dubonnet for the queenMagnums of BollingerThe evolution of TateAnd so much more. I can't sign off season 5 without thanking you all for listening, this has been the most incredible season of the show, climbing into the top 1% of all podcasts and more of you are listening than ever before which I'll be forever grateful for. A huge thank you also goes to our Headline Sponsor, RotaCloud. Without the support of sponsors, it makes it very difficult to run the show.I'll be back in the summer with more fun and shenanigans from the world of hospitality.Enjoy!The GuestHamish Anderson is the CEO of Tate Enterprises, a diverse business running Tate's commercial activity - Events, F&B, Retail, E Commerce, Publishing, Merchandise, Product & Image Licensing, a coffee roasting business (Coffee by Tate)The SponsorToday's episode comes to you in partnership with RotaCloud, the people management platform for shift-based teams.RotaCloud lets managers create and share rotas, record attendance, and manage annual leave in minutes — all from a single, web-based app.It makes work simple for your team, too, allowing them to check their rotas, request holiday, and even pick up extra shifts straight from their phones.Try RotaCloud's time-saving tools today by heading to https://rotacloud.com/philThis podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacyChartable - https://chartable.com/privacy

Every club has a secret handshake, and ours is crying when things get fluffy. The Kingsmen are an elite group of operatives with the best skills to take down the villains of the world, but what happens when the villain lies in the palm of your hand? - The Queen's Cocktail - Pour one part gin and two parts Dubonnet into a small wine glass, or chalice. Sink a lemon wheel under two proportionate ice cubes. -  Want to read this fic for yourself? Give this author the kudos they deserve. You can find this fic on archiveofourown.org! Title: Every club's got a secret handshake Author: orphan_account _ Want more? Join us on our Patreon! It's 18+ so you can't search for us, but use our link to find us www.patreon.com/finepairingspodcast - Fine Pairings Podcast - A podcast about fanfiction. Where we pair ships with cocktails and reading with comedy. Got fanfic you'd like to share? Email us at FinePairingsPodcast@gmail.com Remember to follow us on Tiktok, Tumblr, and Instagram @Finepairingspodcast and X (Twitter) @Finepairingspod Join us on our Discord page!  - Additional Credits    Title: "In Your Arms" Creator: Kevin MacLeod Source: Incompetech.com https://incompetech.com/music/royalty-free/index.html?isrc=USUAN1500042 License: CC BY 3.0; https://creativecommons.org/licenses/by/3.0/   Title: “jingle start_2” Creator: umwelt Source: Freesound.org https://freesound.org/s/67760/ License: CC BY 3.0; https://creativecommons.org/licenses/by/3.0/   Additional AFX from Freesound.org

The Jokermen welcome back Matt & Josh, The Boys of the Crumbling Leaves of Autumn, for a journey back to St. Ann's Warehouse in 2006. Pour yourself a glass of Dubonnet. SUBSCRIBE TO JOKERMEN ON PATREON FOR ACCESS TO ALL EPISODES AD-FREE

Gareth Russell: gin & Dubonnet (1 ounce gin, 2 ounces Dubinet, lemon wheel, topped with one over-sized ice cube)Gareth discusses the questionable claims in Omid Scobie's work regarding Harry, Meghan and the Royal Family, discusses a defense of the existence of the monarchy as posed by C.S. Lewis and others, reveals aspects of the monumental research effort involved in writing his phenomenal book covering 500 years of history at Hampton Court that is full of captivating anecdotes, shares several insider stories that illuminate the charm and wit of the former Queen Mother, and shares his opinion of the least and most pleasant ways to be executed. 

HEAR YE, HEAR YE: We're back! After a nice end-of-summer break, Lady Rachel and Lady Roberta have returned (much like the royals) to discuss everything they missed and what's coming up. This week, they're joined by the inimitable Tina Brown, author of The Diana Chronicles and The Palace Papers, to reflect on the one-year anniversary of Her Majesty Queen Elizabeth II's passing, the Queen's final days and to get a report card on King Charles's first year. There's also a royal “Renaissance” (aka the Sussexes at Beyoncé), Kate & William back from break (and headed around the world?), new Princess Diana recordings, a Pippa “tomato girl summer” and so much more. Grab a Gin and Dubonnet in honor of the late Queen and tune in to our grand return.--Presented by PureWow and Gallery Media Group. Follow all the royal news at purewow.com/royals. Shop Royally Obsessed sweatshirts and totes at shop.royallyobsessed.com. Follow us on Instagram at @RoyallyObsessedPodcastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We're 80-plus episodes into Cocktail College and somehow this is our first Punch episode. Some may call that a personal failing on our part. We see it as opportunity —opportunity to explore one of the world's most iconic tropical drinks. To do so, we're joined by none other than Jay Pouliot, bar manager of Daytona Beach's Mama Foo Foo. Listen on to learn Pouliot's Pisco Punch recipe — and don't forget to like, review, and subscribe!Jay Pouliot's Pisco Punch Recipe Ingredients 1 ½ ounces Acholado Pisco (or aromatic like Italia or Torentelle)¾ ounce fresh lemon juice½ ounce pineapple gum½ ounce Dubonnet or Lillet Rouge Garnish: candied pineapple wedgeDirections Add all ingredients to a shaker with ice.Shake until chilled.Double strain into a chilled Nick & Nora glass.Garnish with a candied pineapple wedge. Hosted on Acast. See acast.com/privacy for more information.

Did you miss us?! We're back with Coronation updates (and the end of the will they/won't they saga—praise be!), a royal red manicure that had everyone in a tizzy, Queen Camilla's contradictions, Corrie quiche, an exciting musical lineup and a royal concert invite. We also toast to what would've been the late Queen's 97th birthday. Grab a glass of gin and Dubonnet and tune in!--Presented by PureWow and Gallery Media Group. Follow all the royal news at purewow.com/royals. Shop Royally Obsessed sweatshirts and totes at shop.royallyobsessed.com. Follow us on Instagram at @RoyallyObsessedPodcast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

BERLÍN Quiero irme de esta casa donde fueron concebidas nuestras hijas. Quiero que todo muera conmigo. Quiero ver cómo mueren todos los seres humanos, uno tras otro. No perderme la muerte de nadie: viejos, viejas, niñas, hombres de mediana edad, recién nacidos, mujeres con el cráneo reventado en maravillosos accidentes de tráfico dentro de las inabarcables autopistas de todo el mundo, que dominan el espacio. Quiero que desaparezca la memoria de la especie y regrese el orden cósmico: sin vida las grandes pasiones espaciales, sin vida las galaxias, los planetas, el firmamento, las estrellas, sin vida en el infinito pesado, rocas, gases, tinieblas, oscuridad, lejanía, sin vida. Sin vida, pero siempre esperando el regreso de la vida. Nunca me quisiste, quisiste un orden moral, no a mí. ¿Qué haces ahora con ese, dormís juntos, coméis juntos? Te acuerdas de mí? Conozco tu piso, tu cama, tu cocina, el agua mineral que bebes, la más cara, claro, eres tú. ¿Te acuerdas de cuando me mordías el cuello y las manos? Es para morirse de risa. Ahora se lo estarás haciendo a ese otro, sé quién es. Un tipo mejor colocado en las radiantes jerarquías de la tierra. Eso era todo lo que buscabas, menuda comedia. Niña tonta y sin talento, dándoselas de artista. Escucho esa canción Berlin porque la oíamos juntos, mientras cenábamos con luz de velas y bebíamos Dubonnet con hielo en la terraza de tu casa, cuando llegaba el mes de junio. ¿O no era contigo? ¿Con quién era? Me falla tanto la memoria, y qué hermoso perderla. Si pierdo la memoria, qué pureza y cuánta justicia social. Creo que nunca amé a nadie, ni siquiera a mí mismo. La pereza de amarse a uno mismo. Y luego esa larga, incolmable apetencia por destruirlo todo para ver cómo arde, para ver en el fuego alguna clase de verdad. Era grandioso. Era el Paraíso. Niña, me creí Clint Eastwood for a day. • Poema: Berlín – Manuel Vilas, de ‘El hundimiento’ • MS-Lou Reed (The Velvet Underground) - Berlin - Voz y montaje: Manuel Alcaine

Find out what Emmy Award winning Writer/Executive Producer David Mandel has been working on, why you need to build a bulletproof writing outline for your script, how Larry David and Jerry Seinfeld assisted in developing his comedy writing skills in the Seinfeld era, the importance of writing partnerships, creating and maintaining the frenetic pace of comedy, his creative partnership with Julia Louis - Dreyfus, why do we need so many executive producers these days?, stealing props, his podcast the stuff dreams are made of on props and that backstory to the Dubonnet lipstick in VEEP! Peppered with wisdom, insights, tales from the set and anecdotes, this is one for all lovers of comedy, TV and writing.

Tim and Eleri narrowly avoid an act of treason as they explore the boozy tastes of British Royalty, from wine fountains to Dubonnet.

Download Podcast | iTunes | Podcast Feed On today's edition of Coffee & Cochon, Brad Jackson and Rich Cromwell discuss the final days of Anthony Bourdain, and the Queen's favorite cocktail – a Dubonnet and... The post The Final Days of Anthony Bourdain and The Queen's Favorite Cocktail appeared first on Coffee and Cochon.

Episode 109 features Gordon's London Dry Gin. Bottled in 750ml at 40% ABV, or 80 proof and it retails for $12. Enjoy this episode with the late Queen's favorite cocktail, the Dubonnet. Gordon's official website: https://www.gordonsgin.com/ (https://www.gordonsgin.com/) Brief Historical Timeline: 1769 - Alexander Gordon found his distillery in London 1786 - The distillery moves to Clerkenwell in London 1823 - Alexander's son Charles takes over after a 7 year apprenticeship 1877 or 1889 - The Gordon family sells to John Currie & Co. 1898 - Gordon's merges with Tanqueray 1904 - Gordon's begins being bottled in green glass Circa 1905 - Gordon's creates an export label and applies it to clear glass 1924 - Gordon's introduces a line of pre-mixed cocktails 1934 - Gordon's opens a distillery in New Jersey, USA 1962 - Gordon's becomes the bet selling gin in the world 1998 - Production of the UK and Europe moves to Fife, Scotland 2021 - Annual case sales reached 7.4 million 9-liter equivalent cases Key Cocktails: Enjoy Gordon's in the classic Dubonnet Cocktail. 1 part Gordon's Gin 2 parts Dubonnet (French aperitif wine) Lemon Twist Garnish Shake liquid ingredients with ice, strain into a chilled cocktail glass and garnish with a lemon twist. References: https://en.wikipedia.org/wiki/Gordon%27s_Gin (Wikipedia Article on Gordon's) https://www.diageobaracademy.com/en_zz/know-your-liquid/know-your-liquid-artilces/history-gordons-gin/ (Diageo Bar Academy Article) https://www.diageobaracademy.com/en_zz/know-your-liquid/know-your-liquid-artilces/250-years-of-gordons (Diageo Bar Academy History of Gordon's) https://www.thespiritsbusiness.com/2015/02/gordons-gin-a-brand-history/ (The Spirits Business Gordon's Brand History) https://en.wikipedia.org/wiki/Gin_Craze (Wikipedia Article on the Gin Craze) https://en.wikipedia.org/wiki/Beer_Street_and_Gin_Lane (Wikipedia Article on Gin Lane) https://www.theginguide.com/gordons-gin-review-and-tasting-notes.htm (The Gin Guide Listing) -includes list of botanicals https://www.hellomagazine.com/cuisine/20220613142764/the-queen-favourite-gin-brand-gordons/ (Hello Magazine Article on The Queen's Favorite Gin Brand) - it was Gordon's https://www.craftginclub.co.uk/ginnedmagazine/2016/4/21/cocktail-of-the-week-the-queens-favourite-gin-dubonnet (The Queen's Favorite Dubonnet Cocktail) https://www.thespiritsbusiness.com/2016/08/gordons-gin-unveils-new-bottle-design/ (The Spirits Business Article on New Bottle Designs for Gordon's) Contact Information: Official show website is: https://www.liquorandliqueurconnoisseur.com/ (www.liquorandliqueurconnoisseur.com) Join my mailing list: http://eepurl.com/hfyhHf (http://eepurl.com/hfyhHf) Facebook: https://www.facebook.com/liquorandliqueurconnoisseur (https://www.facebook.com/liquorandliqueurconnoisseur) Instagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/ (https://www.instagram.com/LiquorandLiqueurConnoisseur/) Twitter: @LLConnoisseur

A la veille de la première Édition du festival du Gin au Parc Floral de Paris, nommé the “Gin Addict” et faisant suite à cette nouvelle mode du Gin Tonic en France, voici que le groupe Pernod Ricard, connaît un renouveau d'intérêt mondial pour une vieille boisson française que la génération des baby boomers voyait passer dans les couloirs du métro avec une publicité séquentielle très amusante...

This episode, Rachel and Roberta are joined by Bethan Holt, fashion director for The Telegraph and author of The Queen: 70 Years of Majestic Style for a discussion about the Queen's passing, the events of the past week and what the mood is like in London. There's also a chat about that Princely reunion, King Charles III's first week on the throne, funeral fashion, new titles, what to expect in the coming days and more. Grab a Gin and Dubonnet and tune in.--Presented by PureWow and Gallery Media Group. Follow all the royal happenings at purewow.com/royals. Shop Royally Obsessed sweatshirts and totes at shop.royallyobsessed.com. Follow us on Instagram at @RoyallyObsessedPodcast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Join us in the Lobby Bar for a drink a recommendation and this weeks box office results and new release updates! This week we mix up a Dubonnet cocktail and the Dubonnet Manhattan to pay homage to the Queen. https://www.instagram.com/drinkthemovies/ https://twitter.com/drinkthemovies https://www.facebook.com/drinkthemovies https://www.drinkthemovies.com *Please Drink Responsibly*

Okay, okay, maybe you've heard the term 'posh' or 'posho' when referring to fancy British people. You're aware that this country has a reputation for its class system. But what does it actually mean? To answer this question, we brought in TF founding cohost and knower of fancy tendencies Charlie Palmer to discuss. It's all here: getting ripped at 11 am on Dubonnet, wearing a straw hat every day at school, absurd nicknames, gibberish words for everyday items, and the profound sorrow of clinging to the cultural artefacts of feudalism. We offer one Britainology a month in addition to all the weekly TF bonus content for $5 a month, and if you desperately want more Britainology, there's also a second episode available each month on the $10 tier. Sign up here: https://www.patreon.com/trashfuture If you're looking for a UK strike fund to donate to, here's one we've supported: https://www.rmt.org.uk/about/national-dispute-fund/ *AUSTRALIA ALERT* We are going to tour Australia in November, and there are tickets available for shows in Sydney: https://musicboozeco.oztix.com.au/outlet/event/3213de46-cef7-49c4-abcb-c9bdf4bcb61f and Brisbane https://www.eventbrite.com.au/e/trashfuture-live-in-brisbane-additional-show-tickets-396915263237 and Canberra: https://au.patronbase.com/_StreetTheatre/Productions/TFLP/Performances *WEB DESIGN ALERT* Tom Allen is a friend of the show (and the designer behind our website). If you need web design help, reach out to him here:  https://www.tomallen.media/ Trashfuture are: Riley (@raaleh), Milo (@Milo_Edwards), Hussein (@HKesvani), Nate (@inthesedeserts), and Alice (@AliceAvizandum)

This week William and Jordan respond to some correspondence from attendees of the Ireland live shows, Jordan once again has complaints about the coffee (he hasn't changed, honest) and we hear some tales from the diary of a young boy named William Hanson. See acast.com/privacy for privacy and opt-out information.

There must be something in the gin and Dubonnet, as Jump Cut Jack has a problem with William and Jordan he has to get off his chest, Producer Ben has become a heartthrob and someone over the age of 30 has been watching BBC Three. All this and more in the latest bonus episode of Help I Sexted My Boss. See acast.com/privacy for privacy and opt-out information.

Happy 96th birthday, Queen Elizabeth II! To celebrate, we welcomed fashion director for The Telegraph Bethan Holt back on the pod for a delightful chat about Her Majesty's legacy for her new book The Queen: 70 Years of Majestic Style. We also recap the Invictus Games (including some details you may have missed!), Harry's interview with Hoda, the Windsors' Easter celebrations, Trooping the Colour news, Archie and Lili updates, Prince Louis's birthday, Meghan's return to the world stage and so much more. Grab a gin and Dubonnet in honor of the Queen's birthday and tune in!--Presented by PureWow and Gallery Media Group. Follow all the royal happenings at purewow.com/royals. Shop Royally Obsessed sweatshirts and totes at shop.royallyobsessed.com. Follow us on Instagram at @RoyallyObsessedPodcast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We all know how much William and Jordan love a Gin and Dubonnet, but what other drinks would make up their dream pub? Well, after Jordan's recent appearance on The Moon Under Water podcast, you can find out. For Jordan, there are too many options to choose. For William, it's slightly more difficult. There's also a horrifying tale that involves a hotdog bun. The less said about that one, the better. See acast.com/privacy for privacy and opt-out information.

Last week it was the turn of William and Jordan to be on Private Parts, this week it's time for Jamie Laing and Tom Lucy to join us in our own backyard. Together they're introduced to gin and Dubonnet, Centre Parcs and a classic problem from podcast past. See acast.com/privacy for privacy and opt-out information.

Did you know, there are other drinks available than Gin and Dubonnet? Shocked? Yes, we were too. William and Jordan try their best to discuss other drinks in today's fifteenth episode of the Advent Calendar. See acast.com/privacy for privacy and opt-out information.

He's the guy who comes to the company party, sits in the corner sipping his Dubonnet, adding up the bar tab. In finance, he's the bond market. There's a reason, after all, that the late Louis Rukeyser called them the bond ghouls.

This week, the ladies are joined by a very special guest: Noah Rothbaum, one of the world's leading cocktail experts, editor of The Oxford Companion to Spirits and Cocktails and host of the Life Behind Bars podcast. He's here to chat all about the Royal Family's favorite drinks, his six degrees of separation from William and Kate, his favorite British bars and pubs and so much more. You don't want to miss it. Grab a glass of Gin and Dubonnet and tune in!--Presented by PureWow and Gallery Media Group. Follow all the royal happenings at, purewow.com/royals. Follow us on Instagram at @RoyallyObsessedPodcastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Okay, okay, maybe you've heard the term 'posh' or 'posho' when referring to fancy British people. You're aware that this country has a reputation for its class system. But what does it actually mean? To answer this question, we brought in TF founding cohost and knower of fancy tendencies Charlie Palmer to discuss. It's all here: getting ripped at 11 am on Dubonnet, wearing a straw hat every day at school, absurd nicknames, gibberish words for everyday items, and the profound sorrow of clinging to the cultural artefacts of feudalism. If you want to hear the whole thing, get it on Patreon: https://www.patreon.com/posts/53005219 Also, we've unlocked the UK Rave Comments episode to the $5 tier as well -- get it here: https://www.patreon.com/posts/46883951 Please consider donating to charities helping Palestinian people here: https://www.islamic-relief.org.uk/palestine-emergency-appeal/?gclid=EAIaIQobChMI3oja5NbR8AIVSOmyCh2LdQ9rEAAYAiAAEgKM9PD_BwE and here: https://www.grassrootsalquds.net/ *WEB DESIGN ALERT* Tom Allen is a friend of the show (and the designer behind our website). If you need web design help, reach out to him here:  https://www.tomallen.media/ Trashfuture are: Riley (@raaleh), Milo (@Milo_Edwards), Hussein (@HKesvani), Nate (@inthesedeserts), and Alice (@AliceAvizandum)

This is our 120th episode, Ya'll!  Did you like that?  We are trying to mimic some of our favorite YouTube stars.  How did we do?  I guess you won't know until you listen to the podcast, eh?  Go ahead, listen!  You know you want to.Support the show (https://www.patreon.com/user?u=15325671)

Michael is having a tough time landing the acting job of his dreams, but his desire to raise some extra money to get a play off the ground is going to throw him into a completely different role. This week we'll be mixing up a classic cocktail as we try to figure out the line between trying to stay employed while deceiving the ones you love. Join us for a Dubonnet cocktail and have a chat about the Oscar nominated, comedy classic, "Tootsie." --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Episode 70: Dubonnet by The Tonic Screwdriver

In this episode, we discuss Jack London's evolution into a socialist. After living the rough life of a sailor, London once again found himself forced into wage slavery to feed his family. Having toiled for long, tedious hours in a jute mill, London left his job and began shoveling coal for a railway company. With two sprained wrists, London continued this agonizing work until he realized that he had replaced two workers who had both been paid more than he was receiving. Learning that one of these workers had committed suicide after losing his job, London began to comprehend the brutality of capitalist competition and exploitation. During the worst economic downturn that America had ever experienced--when unemployment had reached 20%--London turned away from the life of wage slavery. He joined a protest march to Washington to demand the passage of a jobs creation program. Soon he found himself "hoboing" across the country, living the life of a vagrant and refining his storytelling abilities in order to tell convincing stories in an attempt to beg for food. This is the period during which London first discovered socialism--a concept introduced to him by a fellow "hobo". After reaching the Niagara Falls, London was arrested for vagrancy and sent to the Erie County Penitentiary for 30 days, where he learned to control the prison barter system that dealt primarily with the exchange of bread and cigarettes. Describing his manipulation of this prison economy, London would write that "Oh, we were wolves, believe me--Just like the fellows who do business in Wall Street." EPISODE COCKTAIL: The Jack London Martini3 oz currant vodka (or 1.5 vodka, 1.5 creme de cassis)1 oz white apertif wine (Lillet or Dubonnet blanc).5 oz marachino liqueur (not marachino cherry juice--this is a complex liqueur made from the cherry pits)Shake, strain, and enjoy!Support the show (https://www.patreon.com/cocktailsandcapitalism)

Welcome back to Mad Men & Tonic! Better late than never! In S2E3, “The Benefactor,” Kristina and Elias make Dubonnet cocktails, shove their faces into bags of chips, and debate whether commercials can ever be funny. (Drink lesson at 1:07; episode recap and discussion at 5:13). Plus, they start a true crime podcast within the podcast, wonder whether Don Draper is the original American Psycho, and egregiously spoil a movie from 1951. Follow us and our cocktails on Instagram: https://www.instagram.com/madmenandtonic/ The Dubonnet Cocktail https://www.thespruceeats.com/dubonnet-cocktail-drink-like-the-queen-mother-759292 https://en.wikipedia.org/wiki/Dubonnet Our Favorite companion book, Mad Men Carousel: https://www.amazon.com/Mad-Men-Carousel-Complete-Companion/dp/1419720635 Utz snacks: https://en.wikipedia.org/wiki/Utz_Quality_Foods A Place in the Sun, and An American Tragedy: https://en.wikipedia.org/wiki/A_Place_in_the_Sun_(film) https://en.wikipedia.org/wiki/An_American_Tragedy Discussion of Don’s lost film at the movies: https://mubi.com/lists/mad-men-at-the-movies-a-la-recherche-dun-film-perdu West Egg inflation calculator: https://westegg.com/inflation/ Leopold & Loeb: https://en.wikipedia.org/wiki/Leopold_and_Loeb Former Bachelor Peter Weber, “You Gotta Stop Doing this” (starts at 2:03): https://www.youtube.com/watch?v=Al2QQ4CHCtE A Diamond as Big as the Ritz: https://en.wikipedia.org/wiki/The_Diamond_as_Big_as_the_Ritz F. Scott Fitzgerald walking tour: https://www.tcdailyplanet.net/walking-tour-f-scott-fitzgeralds-st-paul/ The Defenders: https://en.wikipedia.org/wiki/The_Defenders_(1961_TV_series) The Big Sleep (1946) horse racing conversation: https://www.youtube.com/watch?v=JxaHqBvbzB8 Friends - The One With All the Resolutions (S5,E11) https://www.youtube.com/watch?v=XFpUXkugCus Arrested Development: I mean, it’s one banana, Michael, what could it cost? $10? https://www.youtube.com/watch?v=Nl_Qyk9DSUw What is she, funny or something? https://www.youtube.com/watch?v=gUaAbsGbz2w&t=3s --- Send in a voice message: https://anchor.fm/mad-men-tonic/message

Candlelight and Dubonnet on ice Freight Train - Elizabeth Cotten Venus (Voce Femminile) - Alessandro Alessandroni Never Again - Vince Guaraldi Trio Shenandoah - Bill Frisell Darling Joe - Stan Getz Un Homme Et Une Femme - Francis Lai Panis Et Circenses - Os Mutantes I’m Leaving It All Up To You - Miharu Koshi & Haruomi Hosono Jr. Ain’t No Sunshine - Sivuca Your Heart - Bitty McLean Midnight Cowboy - John Barry Vitelloni’s Bar / Trasteverina - Nino Rota First Kiss - Wendy Rene I’ll Be Your Fool Once More - Bobby Bland Romance - Hiroshi Suzuki Berlin - Lou Reed Urami Bushi - Meiko Kaji Ventura - Lucinda Williams Highlife The Ghana Way - Dixie Kwankwa Feels So Good - Chuck Mangione I Lie - David Lang (Performed by torino vocalensemble) Thank You Baby - Toni & The Hearts Out Of Nowhere - Charlie Parker Love Letters - Elvis Presley

Few experiences can top sitting in a Parisian cafe and watching the world go by, a glass of something at your elbow. But if you've ever gone inside the cafe and confronted the battalion of beautiful bottles behind the bar, you may have come to the reluctant conclusion that there is a whole world of French beverages beyond wine that you may never understand. David Lebovitz to the rescue! For decades, Lebovitz has guided readers of his many books and engaging website into the world of French cuisine and Parisian life with generosity and eloquence. In his latest book, Drinking French: The Iconic Cocktails, Apéritifs, and Café Traditions of France, with 160 Recipes (Ten Speed Press, 2020), Lebovitz takes us behind the classic zinc bar and explains what goes on there, from early morning coffee to late-night liqueurs. Drinking French unravels the mystery behind the jewel-tones of Pastis, Chartreuse, Vermouth, and Creme de Cassis, the addictive botanical notes of Lillet and Dubonnet, and the emerging craft beer scene in France. With his signature aimable storytelling, Lebovitz crisscrosses France in search of distillers, infusers, and mixologists and into the annals of France's history to ferret out the fascinating social history of aperitifs and liqueurs. And then there are the recipes: Lebovitz offers his own interpretation of mixed drinks adapted to home preparation, as well as easily-prepared snacks to accompany them. Each of the 160 recipes reminds his loyal readers that Lebovitz’s quest to create something that is more than the sum of its parts serves him—and us -- very well. A thorough read of Drinking French will not only teach you French cafe and bar etiquette, but it will also entice you to dust off your grandmother's cocktail shaker and some of those ancient bottles lurking at the back of your cupboard and mix up a potent concoction to take you from afternoon to evening in one smooth sip. There can surely be no better guide to this brave new beverage world than David Lebovitz. David Lebovitz is an American chef and writer who lives in Paris. He is the recipient of Saveur's first-ever Blog of the Decade Award in 2019. He is the author of nine books, including My Paris Kitchen, Ready for Dessert, and L'Appart. He writes about food and life on davidlebovitz.com. Jennifer Eremeeva is an American expatriate writer who writes about travel, culture, cuisine and culinary history, Russian history, and Royal History, with bylines in Reuters, Fodor's, USTOA, LitHub, The Moscow Times, and Russian Life. She is the award-winning author of Lenin Lives Next Door: Marriage, Martinis, and Mayhem in Moscow and Have Personality Disorder, Will Rule Russia: A Pocket Guide to Russian History. Learn more about your ad choices. Visit megaphone.fm/adchoices

Few experiences can top sitting in a Parisian cafe and watching the world go by, a glass of something at your elbow. But if you've ever gone inside the cafe and confronted the battalion of beautiful bottles behind the bar, you may have come to the reluctant conclusion that there is a whole world of French beverages beyond wine that you may never understand. David Lebovitz to the rescue! For decades, Lebovitz has guided readers of his many books and engaging website into the world of French cuisine and Parisian life with generosity and eloquence. In his latest book, Drinking French: The Iconic Cocktails, Apéritifs, and Café Traditions of France, with 160 Recipes (Ten Speed Press, 2020), Lebovitz takes us behind the classic zinc bar and explains what goes on there, from early morning coffee to late-night liqueurs. Drinking French unravels the mystery behind the jewel-tones of Pastis, Chartreuse, Vermouth, and Creme de Cassis, the addictive botanical notes of Lillet and Dubonnet, and the emerging craft beer scene in France. With his signature aimable storytelling, Lebovitz crisscrosses France in search of distillers, infusers, and mixologists and into the annals of France's history to ferret out the fascinating social history of aperitifs and liqueurs. And then there are the recipes: Lebovitz offers his own interpretation of mixed drinks adapted to home preparation, as well as easily-prepared snacks to accompany them. Each of the 160 recipes reminds his loyal readers that Lebovitz’s quest to create something that is more than the sum of its parts serves him—and us -- very well. A thorough read of Drinking French will not only teach you French cafe and bar etiquette, but it will also entice you to dust off your grandmother's cocktail shaker and some of those ancient bottles lurking at the back of your cupboard and mix up a potent concoction to take you from afternoon to evening in one smooth sip. There can surely be no better guide to this brave new beverage world than David Lebovitz. David Lebovitz is an American chef and writer who lives in Paris. He is the recipient of Saveur's first-ever Blog of the Decade Award in 2019. He is the author of nine books, including My Paris Kitchen, Ready for Dessert, and L'Appart. He writes about food and life on davidlebovitz.com. Jennifer Eremeeva is an American expatriate writer who writes about travel, culture, cuisine and culinary history, Russian history, and Royal History, with bylines in Reuters, Fodor's, USTOA, LitHub, The Moscow Times, and Russian Life. She is the award-winning author of Lenin Lives Next Door: Marriage, Martinis, and Mayhem in Moscow and Have Personality Disorder, Will Rule Russia: A Pocket Guide to Russian History. Learn more about your ad choices. Visit megaphone.fm/adchoices

Few experiences can top sitting in a Parisian cafe and watching the world go by, a glass of something at your elbow. But if you've ever gone inside the cafe and confronted the battalion of beautiful bottles behind the bar, you may have come to the reluctant conclusion that there is a whole world of French beverages beyond wine that you may never understand. David Lebovitz to the rescue! For decades, Lebovitz has guided readers of his many books and engaging website into the world of French cuisine and Parisian life with generosity and eloquence. In his latest book, Drinking French: The Iconic Cocktails, Apéritifs, and Café Traditions of France, with 160 Recipes (Ten Speed Press, 2020), Lebovitz takes us behind the classic zinc bar and explains what goes on there, from early morning coffee to late-night liqueurs. Drinking French unravels the mystery behind the jewel-tones of Pastis, Chartreuse, Vermouth, and Creme de Cassis, the addictive botanical notes of Lillet and Dubonnet, and the emerging craft beer scene in France. With his signature aimable storytelling, Lebovitz crisscrosses France in search of distillers, infusers, and mixologists and into the annals of France's history to ferret out the fascinating social history of aperitifs and liqueurs. And then there are the recipes: Lebovitz offers his own interpretation of mixed drinks adapted to home preparation, as well as easily-prepared snacks to accompany them. Each of the 160 recipes reminds his loyal readers that Lebovitz’s quest to create something that is more than the sum of its parts serves him—and us -- very well. A thorough read of Drinking French will not only teach you French cafe and bar etiquette, but it will also entice you to dust off your grandmother's cocktail shaker and some of those ancient bottles lurking at the back of your cupboard and mix up a potent concoction to take you from afternoon to evening in one smooth sip. There can surely be no better guide to this brave new beverage world than David Lebovitz. David Lebovitz is an American chef and writer who lives in Paris. He is the recipient of Saveur's first-ever Blog of the Decade Award in 2019. He is the author of nine books, including My Paris Kitchen, Ready for Dessert, and L'Appart. He writes about food and life on davidlebovitz.com. Jennifer Eremeeva is an American expatriate writer who writes about travel, culture, cuisine and culinary history, Russian history, and Royal History, with bylines in Reuters, Fodor's, USTOA, LitHub, The Moscow Times, and Russian Life. She is the award-winning author of Lenin Lives Next Door: Marriage, Martinis, and Mayhem in Moscow and Have Personality Disorder, Will Rule Russia: A Pocket Guide to Russian History. Learn more about your ad choices. Visit megaphone.fm/adchoices

Xander Shepherd and Zach Spohler are two of the three founders of Artet, a groundbreaking cannabis aperitif that's making waves in the cocktail space. In this interview, we discuss: How these two New York natives took the leap into the world of entrepreneurship to pursue a dream that merged their passions for art, hospitality, and cannabis. What an aperitif is, and how Artet stays true to the history of the drink, but also extends the conversation about where Cannabis fits into the cocktail space. Where the name “Artet” and the abstract artwork on the bottle come from. We also do a quick contemporary state of the union regarding cannabis laws and regulations in different parts of the US. We sample Artet, giving you in-depth tasting notes and cocktail ideas And along the way, we dig into the problem with pebble ice, what to drink on Richard Branson’s private island, and why it’s okay to eat your cocktail garnishes.

Once again the gin and Dubonnet becomes too much for William and Jordan (mainly William) to handle. Which means you'll get good advice for the first half or so, and then it quickly goes downhill from there. Listeners get in touch about a special Christmas party, regifting and Jordan remembers finding something in his friend's mum's draw... See acast.com/privacy for privacy and opt-out information.

While the Cambridges are off on their tour of Pakistan, Lisa and Kaitlin are chatting with Sali Hughes, author of the new book “Our Rainbow Queen: A Tribute to Queen Elizabeth II and Her Colorful Wardrobe.” They’re discussing Her Majesty’s best looks throughout history (including cool royal tour outfits), what her brooches communicate, and what’s inside her trademark purse. Pour yourself a gin and Dubonnet and listen in.

Luckily Jordan manages to fit the podcast in amongst his extremely busy BBC schedule - and it's a good job he has done because it's another corker. William and Jordan discuss what they will do if they're both single at 50,they there's an update on what happens to a circumcised penis and they start the search for a non-alcoholic gin and Dubonnet alternative. It's no surprise after all of this that William finds himself with plenty of time to spare... See acast.com/privacy for privacy and opt-out information.

Sween and Sweeney jump into junk food 'round the globe and road nomenclature closer to home as Sweeney and Sweenmaster find comfort in Dubonnet and bourbon in a very special hurricane-dodging edition of LISTCAST. --- Send in a voice message: https://anchor.fm/listcast/message

  You know the saying bad things come in threes?   The dishwasher stops working. You get in a car accident. Your credit card gets stolen.   Well, when it comes to our plants; like us, they can be experiencing a constellation of problems as well.   Yet, we often see plants as far less complex; minimizing their needs to a singular solution.   "It just needs more sun."   "Better drainage will do the trick."   Instead of just trying one solution, consider that maybe multiple changes are needed.         Brevities #OTD On this day in 1820, President James Monroe signed a bill granting “a tract of public land in the City of Washington, not exceeding five acres" for the America's botanic garden. Monroe genuinely liked the idea and he agreed to let them place the botanic garden on property adjacent to the Capitol on the west. Work was started to clear and drain the soggy land, and trees were planted. By 1827, Secretary of the Treasury Richard Rush circulated a letter to foreign dignitaries calling for, "all such trees and plants from other countries not heretofore known in the United States, as may give promise, under proper cultivation, of flourishing and becoming useful... .” The letter included detailed instructions for preparing seeds and plants for travel so that they couldbe propagated in the Botanic Garden. In 1856, Congress officially named the United States Botanic Garden and established regular funding to nurture its growth.   #OTD It's the birthday of botanistEmil Christian Hansen, born today in 1842.     Prior to Hansen, brewing was a volatileexperiment and batches could easily get infected with disease. Hansen forever changed the brewingindustry with his discovery of way to separate pure yeast cells from wild yeast cells.     Hansen's method was created while he was working for the Carlsberg Laboratory.  Carlsberg Labs did not patent the process.  instead, they decided to publish it.  They shared a detailed explanation so that brewers anywhere could build propagation equipment and use the method.   Hansen named the yeast after the lab– Saccharomyces Carlsbergensis – and samples of Carlsberg No. 1 (as it was called) were sent to breweries around the world by request and free of charge.  Within 5 years, most European breweries were using Carlsberg No. 1.  By 1892, American breweries, Pabst, Schlitz and Anheuser-Busch, were manufacturing their beers with pure yeast strains.   Hansen was a renaissance man. At various points in his life, he attempted careers an actor, a portrait artist, a teacher, an author, (he wrote under a pseudonym). And it was Emil Hansen who made the first Danish translation of Charles Darwin’s Voyage of The Beagle.     #OTD On this day in 1904 botanist Paul J. Kremer was born. Kremer spent his childhood on a farm in Ohio and he got his advanced degrees atOhio State getting his M.S. (1929) and Ph.D. (1931) degrees in plant physiology. At Ohio State he learned ofthe importance of the relationship between plants and water relations. After graduating, Dr. Kramer joined the faculty of Duke University. He taught at Duke his entire career until his retirement in 1974. Kremer served as the James B. Duke Professor of Botany. Kramer influenced the careers of more than 40 graduate students and authored more than 200 publications. Building on his studies at Ohio State, Kramer developed a leading research center on plant water relations and tree physiology. Kramer recognized the difficulty of studying environmental stresses on plants because the variables are so interconnected Light, temperature, and humidity being so interdependent that a change in one affects the others. This lead Kramer to establish a controlled-environment laboratory to study and quantify plant responses. He set up labs for this purpose atthe University of Wisconsin and at Duke and North Carolina State University. Kramer's efforts were part of a growing trend in curiosityabout theeffects of environmental stresses on plants - an ongoing concern as scientists study climate change. #OTD On this day in 2014, the Veggie Plant Growth System was activated on the International Space Station.   “Veggie”  was the first fresh food production system and it was developed by Orbital Technologies Corp. (ORBITEC) in Madison, Wisconsin, and tested at NASA's Kennedy Space Center in Florida.The purpose of Veggie is to provide a self-sufficient and sustainable food source for astronauts as well as a means of recreation and relaxation through therapeutic gardening.   In 2018 one of the goals of the Veggie-3 experiment  was to grow food for crew consumption. Crops tested included cabbage, lettuce, and mizuna. "I just wish the world was twice as big and half of it was still unexplored." "There are some four million different kinds of animals and plants in the world. Four million different solutions to the problems of staying alive." "I can't pretend that I got involved with filming the natural world fifty years ago because I had some great banner to carry about conservation - not at all, I always had a huge pleasure in just watching the natural world and seeing what happens." "I don't run a car, have never run a car. I could say that this is because I have this extremely tender environmentalist conscience, but the fact is I hate driving." "About 70 or 80 men jumped onto the track, brandishing knives and spears. To say I was alarmed is to put it mildly… I walked towards this screaming horde of men, I stuck out my hand, and I heard myself say 'good afternoon.' "   Today's Book Recommendation:Gardenlust:  A Botanical Tour of the World’s Best New Gardens by Christopher Woods Tonight the Northwest Horticultural Society in Seattle Washington will host Christopher Woods as part of their Wednesday Evening Lecture Series starting at 6:45pm at the Center for Urban Horticulture. Members: $5.00 Non-Members: $10.00 Gardenlust:  A Botanical Tour of the World’s Best New Gardens by Christopher Woods is a fascinating read. The cover shows a garden that's at the Golden Rock Inn in Nevis. The gardens were designed by Miami-based designer Raymond Jungles under the stewardship of New York artists Helen and Brice Marden, the owners of Golden Rock.  After a long career in public horticulture, Chris Woods spent three years traveling the world seeking out contemporary gardens and he found fifty of the best.  His book is a botanical tour of the world's best new gardens - public, private, and corporate. Chris focuses on the gardens around the world that had been created or significantly altered -this century the 21st century.  Chris views the gardens through a variety of themes including beauty, conservation, architecture - plant and landscape, as well as urban spaces. Chris's book was published in late September, and it's such a great reminder for us to get out of our own gardens and go see and learn from other gardens - especially public gardens. Gardens Illustrated called it An extraordinary collection of 21st-century gardens that will arouse wanderlust… Whether you are a garden globetrotter or an armchair explorer, this book is definitely one to add to your collection. With wit and humor, he describes the most arresting features in public parks in exotic locations like New Delhi and Dubai, mission-redefining botanic gardens in Chile and Australia, and the most enviable details of lavish private estates and gemlike city yards. Throughout, he reveals the fascinating people, plants, and stories that make these gardens so lust-worthy. If you're in Seattle tonight, don't miss the opportunity to learn about the most intriguing, beautiful gardens around the world. Doors open at 6PM for plant sales and socializing with the presentation beginning at 6:45 PM.      Today's Garden Chore Plant Angelica archangelica.   Also known as Angelica root (Angelica archangelica) is the herb used to flavor Dubonnet, Bénédictine, and Vermouth. Quite honestly, if we were bees, we'd need a license to sell it; bees and pollinators go positively mad for it.   It has so much natural sugar, that Martha Washington once shared a recipe for how to candy it.   One explanation for the archangelica part of it's name is that according to folklore it blooms on this day - the day of Michael the Archangel and it was believed to be a preservative against evil spirits and witchcraft.   All parts of the plant were believed efficacious against spells and enchantment. It was held in such esteem that it was called 'The Root of the Holy Ghost.'     Something Sweet  Reviving the little botanic spark in your heart It's rhubarb time! Here's a delightful rhubarb pudding recipe from The Boston Globe from June 3, 1912.   Rhubarb Pudding   Arrange in layers and a buttered baking dish:   2 cups of breadcrumbs which have been soaked in water   2 cups of rhubarb   The grated rind of 1 lemon   Half cup of scalded raisins   1 cup of sugar   2 tablespoons of butter cut into tiny bits   Squeeze the juice of half a lemon over the top   Sprinkle with buttered crumbs   Cover and bake 1 hour in a moderate oven       Thanks for listening to the daily gardener, and remember: "For a happy, healthy life, garden every day."  

Breakfast wines extend beyond the Mimosa. Breakfast is just food. Wine goes with food. Whether you're having wine for breakfast or breakfast for dinner, we stand by breakfast with wine - any time. Also, a listener in Scotland knew last week's Pod Quiz & called in to school us on some more Dubonnet facts. Finally, as you all know, it's not five o'clock and we don't care.

Kamal Kouiri joins us from New York to discuss Greek wines, history, styles, spirits, travel, and a funny frose' wine story. He is the Director of Operations for Ousia restaurant, and an enthusiast and advocate of Greek wines. Also, the new Pod Quiz, a bit about Dubonnet, and a hint at a surprise for our 200th episode releasing in Feb 2019. More at winetwofive.com

Bloggers Stacey Roberts and Beth Macdonald share a deep admiration for Queen Liz, and a healthy fascination with the rest of the British Royal Family and so, as the world gears up for a royal wedding extravaganza, a collab was born. So grab a Darjeeling or a gin and Dubonnet and join us every fortnight for a discussion of the goings-on of the Monarchy, and whether or not we think Kate ever has to run a nit comb through Charlotte's hair. You can find Stacey at the Veggie Mama blog, Facebook, Instagram, and Twitter, and Beth at the Baby Mac Blog, Facebook and Instagram. If you too are a Royal Fam fan, feel free to chat with us on the socials with the hashtag #thronerangers. We are also taking listener requests, so hit us up - no topic is off-limits!

  Es geht erneut um DUBONNET – und fragwürdigen Schaumwein! ALFONSO 1 Zuckerwurfel 2-3 Dash Angostura Bitters 5 cl kalter Dubonnet 10 cl fragwürdiger Schaumwein Orangenzeste   Ich trinke gerne. Ich mag den Genuss. Es gilt für den Genuss von Alkohol, wie bei so vielen…

Heute geht es um Dubonnet, den Dubonnet Highball, einen Bentley und den Dubonnet Cocktail . Eine weitere Episode aus meinen Podcast „Empfehlungen eines Trinkers - Trinkabenteuer von und mit Joerg Meyer“. Die Webseite zum Audio finden Sie unter www.trinken.jrgmyr.net . ich rate Ihnen DRINGEND sich auf dem Email Verteiler einzutragen, insbesondere wenn Sie in Hamburg wohnen. Sie finden mich auch unter www.facebook.com/jrgmyr . Falls Sie es ganz genau wissen wollen : Impressum -> www.trinken.jrgmyr.net/impressum

  Episode 001 der „Empfehlungen eines Trinker“: Es geht um Dubonnet BENTLEY 4 cl Calvados 4 cl Dubonnet Im Rührglas kalt rühren Abseihen Orangen oder Zitronen Zeste (spray – nicht in den Drinks geben)   DUBONNET COCKTAIL 4 cl Rutte Dry Gin 4 cl Dubonnet…

Voyager Chapters 1-26 Overview Jamie wakes up on the moor of Culloden thinking he is dead, but he is not. He survives only to be secretly sent back to Lallybroch by Lord Melton to honor a family debt. For seven years Jamie lived in the cave as Dubonnet to avoid the English soldiers. After a close call, he decides to have himself turned in for the reward. Off to Ardsmuir he goes where he becomes the chief of the Jacobite prisoners. The incoming Governor is none other than Lord John Grey arriving under scandal for a cooling off period away from society. John is forced to ask Jamie to help him. He does and keeps the spirit of the agreement while running away to seal island to find out if there are clues of Claire. From there they resume the weekly meals to go over the needs of the Highland men, play chess, and chat about cultured things.  John makes a grave error and Jamie takes drastic measures. Back in 1968, Claire, Roger, and Brianna are searching high and low for Jamie. He is found as the legend of the Dubonnet, then on a prison roll. Continuing they find an A. Malcolm printer who's writing matches that of Jamie's on the deed of sasine.  It's a go for Claire. Preparations complete, Roger and Brianna send her back to through the stones on Samhain.  Claire makes the journey from Inverness to Edinburgh, finally finding her way to Carfax Close.  There she enters the printshop. She scares Jamie into a faint when he realizes she is real. The reunion is sweet, tender, awkward, and too short. They are off on a misadventure, retrieving an associate Mr. Willoughby from the World's End. Such a raucous occurs they must flee down the backstreets to the safekeeping of a brothel. Jamie has a standing room and is friendly with Mme. Jeanne the proprietor. Claire is suspicious until she learns the nature of their relationship.  They share a wonderful reunion of flesh and soul. The morning comes and it's a free for all of people coming and going. Claire has no clothes, so it's a tad bit unusual. She ventures out wrapped in a quilt to find a dress and food. Brunching with the whores, her appetite is sated. Madame Jeanne is none too pleased to find her in the company of the working girls.  Another misadventure awaits before Jamie returns. Fergus, Willoughby, and an exciseman are involved. It ends badly. Jamie is a printer AND a smuggler, and who knows what else at this point. They have A LOT of catching up to do. What's Coming up? A Voyager roundup chapters 26-roughly 50 counting down to the September 10th Season 3 premiere of Outlander. How can you participate? To have your questions, comments for the regular read along, email or call in to the listener line by Thursday. Join the weekly Twitter chat Wednesday nights at 6pm PT/9pm ET to discuss the previous latest podcast chapters using the hashtag #ADoO.  Comments or messages may be included in the podcast or a written post. The entire Outlander book series is written by Diana Gabaldon. You can find her on Twitter and Facebook   Follow A Dram of Outlander Thank you for sharing posts, joining the discussions, and following this website or pages listed below!  Facebook,  Instagram, Twitter, Tumblr, Google+ To financially support the podcast, go to my Patreon page. Call 719-425-9444 listener/reader line to leave your comments.

You go to Paris for the food and wine, but do you ever ask if there are French products in your cocktails? Well, under the tutelage of Soizic le Mercier, the team of the Intercontinental Paris Le Grand is promoting a whole new type of cocktail making in the City of Lights.   Soizic almost chose a career in sport, but with a whole family in hospitality, she really was destined to work exactly where she is. After twenty years behind the bar, she has seen it all and now is Bar Manager of one of the busiest hotels in Paris. You’ll find her team at the Intercontinental Paris Le Grand creating cocktails using Dubonnet, Chartreuse and Cointreau, but never Champagne! At least, not if Soizic can help it. As a true Frenchwoman, it pains her to see the good stuff being used as a mixer.   While raising a glass to Soizic, take a gander at the incredible ballroom, built 150 years ago, that was a contemporary of Claude Debussy, Auguste Lumière, Victor Hugo and the incomparable Sarah Bernhardt.   [content_boxes class="" id="cheat-sheet"] Find Dubonnet, Chartreuse & Cointreau in our Liquor Cabinet! [/content_boxes] Fliss Grandsen may have started her career in fashion, but was quickly seduced by the spirit world. Now as UK Brand Ambassador of Belsazar Vermouth, she is pulling it out of the mixer category and drinking it all on its own. Catch that next time on Best Sips Worldwide. Thanks for listening to Best Sips Worldwide, a spin-off of Best Bits Worldwide. For more information and links to everything that piqued your interest on the podcast, plus a bit more, please visit Best Bits Worldwide.com. Follow me on Twitter at @BestBitsWorld.  My theme music is by Steven Shapiro and used with permission. Best Sips is produced by Evo Terra. Always remember the wise words of Oscar Wilde, “All things in moderation, including moderation” and never drink and drive! (ok, I said that last part.)

In French, 'l'aperitif', in Italian, 'l'aperitivo'. We don't of course have a translation in English, but the aperitif, the drinks and snacks which proceed a meal have long captured our imaginations. The sounds and smells of Mediterranean holidays, the tastes of a summer day... and those glamorous and just a bit tacky TV adverts from the 70s. ('Dubonnet vous?') Food writer Diana Henry fell for those adverts, and then experienced l'aperitif as a teenager on a French exchange. Now, with the rise and rise of low alcohol, sprtizy cocktails in our pubs and bars, Diana wants you to embrace the aperitif, in its many forms and flavours. She explores the history of the aperitivo in Italy, from its Roman origins to its significance for the Futurist movement. In France, she reflects on the cultural and social significance of aperitif, and hears how once deemed old fashioned, brands like Suze, and Dubonnet are making a comeback. And in Britain, she discovers chefs making their own infusions with ingredients from a Suffolk garden and the Somerset countryside. In the first of The Food Programme's summer drinks series 'The Drinks Menu', Diana wants you to take a moment, a cold glass, some ice and a bottle and appreciate an aperitif. Presented by Diana Henry Produced by Clare Salisbury.

The Blue Paradise, like many cocktails with blue in the name, is not blue. The ingredients must be blue then, right? Nope, purple, red and brown and we can pretty much guarantee that the mixing of these colors do not make blue either. This non-blue drink is credited to a Belgian bartender by the name of Emil Bauwens, of Bar Saint-James in Brussels, showing up first in the cocktail book Livre de Cocktails (1949) and really nowhere else. A name like Blue Paradise conjures images of beaches, palm trees, and tiki drinks with little umbrellas. The ingredients, however, don't lend itself to something you would drink out of a pineapple. These ingredients do break away from the many, many, many gin plus another ingredient cocktails that dominate recipe books. Outside of the cognac, there are two pretty uncommon ingredients for cocktails in Dubonnet Rouge and Parfait d'Amour. Dubonnet Rouge is an apertif with a deep red color and a wine base. Parfait d'Amour, a purple liqueur of Dutch origins with a Curacao base and flowery ingredients, stands out as the most unusual of the ingredients. It may look like melted grape popsicles, but the taste is probably closer to eating rose petals. Unfortunately, the color and ingredients don't give any hints to the origin of the name, and there is really no other indication. Only Bauwens could really explain how it came to be. Join us as we discuss this enigmatically-named cocktail that digs up a libretto with the same name and the possibility that Henry the IV used Parfait d'Amour to seduce women. We also pose the question: Were dyes being put in liqueurs to make sure people weren't accidentally drinking the wrong clear liquid?   Here are the drink ingredients: 2 oz – cognac (we used Remy Martin) 1 oz – Dubbonet Rouge 4 dashes – Parfait Amour We tried the parfait amour initially by itself...because that's how we do.  Kevin remarked that it tasted like Goo Gone smells, a popular adhesive solvent. I thought it was mostly and non-commitally interesting; not terrible but not amazing. I loved trying it though, I haven't tried anything like it so far. The cocktail itself was likewise interesting. We weren't bowled over and I found the Dubonnet dominated the flavor of the drink. My overall impression was kind of a synthetic vinyly taste, and I know that sounds bad, but knowing that it isn't actually some kind of liquid polymer makes the beverage interesting as I tried to pull out all of the flavors gathered together in one glass. We all agreed it was not a go to cocktail but fun nevertheless to try and discuss.

The Blackthorn Cocktail is a real puzzler. It's an example of another cocktail that has multiple versions, which is not that unusual, but in this case the resource we're using has the outlying recipe. The name of the cocktail sounds sinister but it's nothing more than a connection to a berry bush indigenous to the British Isles...a plant festooned with small plum-flavored berries commonly used to make a liqueur called sloe gin. Learning that I was excited because...plums...YUM! But in our book, the recipe uses no sloe gin, no sloe berries, not even any plums, yet is supposed to remind of plums...and it's not even (as far as we can tell) the original recipe for the cocktail that actually contained sloe gin. We can't find the recipe that's listed, but we did find several others, one containing sloe gin, and one containing Irish whiskey, which at least has a circuitous connection to blackthorn. So we're kind of at a loss as to why this cocktail appears as it does. We assume a reason; we just don't know what it is. But this drink definitely has some age, appearing in Harry Johnson's book in the late 19th century. The recipe we tried from Ted Haigh's book is as follows: 2 oz. gin 3/4 oz. Dubonnet Rouge 3/4 oz. Kirschwasser We all roundly disliked this drink. It looks beautiful, but it was unexpectedly harsh and not really very plummy at all. Generally speaking, we've decided that kirschwasser is a ruiner of drinks and we're anxiously awaiting the kirschwasser drink that doesn't taste like ass. Because Jay revealed the other two versions of the blackthorn, we also wanted to try those. The version of the blackthorn that contained the sloe gin was remarkably better. It tasted of fruit, though some of the tasting team preferred the sloe gin straight. The second alternate version was Irish whiskey and absinthe which everybody swooned over (though nobody reported any hallucinations as per Jay's story at the end of the history section)

Episode #41 takes us once again to New Orleans to sit down with a lesser known yet still classic cocktail, the Arnaud’s Special. In 1918 a French wine merchant, Arnaud Cazanave, moved to New Orleans to open a restaurant, aptly named Arnaud’s, and live the American dream.  Unfortunately, in the next year Prohibition threatened to end that dream.  With everything on the line, Arnaud basically ignored the law and continued serving alcohol at his establishment in secret rooms or in coffee cups.  He was eventually found out and imprisoned, but as a popular citizen of the city and a little of his famous entrepreneurial charm he had the charges dismissed.  At this point he acquired the unofficial title of Count.  He gives us a pretty comprehensive understanding of Mr. Cazanave and his role in building the French Quarter of New Orleans.  He was pretty much the king of the town, owning blocks of the city and transforming them into restaurants and lounges; he made the French Quarter what it is. Unfortunately, Jay couldn't find very much on this drink to indicate how special it is.  The popular Ambrosia Arnaud served at his restaurant got much more attention than this drink.  It’s a blend of scotch, dubonnet rouge, and orange bitters that makes a strong but pleasing combination 2 oz Scotch 1 oz Dubonnet Rouge 3 dashes orange bitters Kevin and Rachel enjoyed this drink; Bethany and myself were a little leery.  It's a scotch drink, so it's made for scotch drinkers.  Definitely a complex blend, but still relying heavily on the scotch as its base.