Podcasts about Falernum

How We Seeez It! Episode 284 Harry Potter and the Deathly Hallows part 2   “Words are, in my not-so-humble opinion, our most inexhaustible source of magic. Capable of both inflicting injury and remedying it.” Professor Albus Dumbledore. We are back to cover the second part of the seventh book, that is covered in two movies.   We cover our thoughts on it and there is so much to talk about in this one, so join us for the discussion and don't forget about our cocktails for this episode. Should be some good ones.         As always, mix a drink, have a listen, and let us know what you think. Or if there is something you watched that we might enjoy or a can't miss series. Also please rate and review show on all your favorite podcast apps.   Drinks for the episode: “Finite Incantatem" - A final spell. A farewell in flame, smoke, and memory. 1 oz Armagnac 1 oz Amontillado sherry ½ oz Falernum ½ oz Fawkesfire reduction (a syrup born from the scorched fruit of our heroes) 2 dashes Angostura bitters 1 barspoon Islay Scotch garnish with flamed rosemary and orange peel "Neville Longbottom: hero of Hogwarts" 1.5 oz Tea infused Gin 1 oz Brothers Bond Bourbon 1 oz Pimm's  .75 oz Lemon Juice  .5 oz Simple Syrup  Shaken and poured over ice. Hot Butterbeer In an extra large mug, combine 1 cup milk, 2 Tablespoons brown sugar, and 1 tablespoon butter. Heat, 20 seconds at a time, in microwave until steaming (do not scorch). Add 2 tablespoons butterscotch schnapps and stir well. Top with whipped cream and sprinkles, if desired.           Corpse Reviver No. 2 Absinthe, to rinse 3/4 ounce London dry gin 3/4 ounce Lillet blanc 3/4 ounce orange liqueur 3/4 ounce lemon juice, freshly squeezed Shaken, strained, drank Beer Black Lager Beer for Drinking at Dusk   Show links. HWSI LinkTree HWSI Facebook Link HWSI Instagram Link HWSI Youtube link !! You can also email the Podcast at the.HWSI.podcast@gmail.com

No longer allowed to call in sick, we crack open a frosty tall boy and settle in for an icon of American culture beloved by most, quoted by many, and outliving the Y2K bug with grace. Tonight we clock in for overtime with 1999's Office Space.This movie's cocktail: Swingline1.5oz Tapatio Reposado.5oz Falernum.75oz Pineapple Juice.5oz Acid adjusted Orange JuiceHealthy shake serve over crushed iceJust make sure there's no salt on the glass. I specifically asked for no saltFeaturing:Javier MartinezChuck StarzenskiLuc Londe Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

You're listening to Bardtenders! In this episode of The Tale & The Telling: Nattie uses a sextant, Izzy learns how to read a map for the first time, and Rune connects with nature.------------Don't miss out on any of the action!  Head to www.bardtender.com to stay up to date with all of the Bardtender content, find resources for mental and physical wellbeing, get access to education materials, and check out what all of our bards are up to! You can also check out our Linktree at https://linktr.ee/Bardtenders to find ways to listen to the show, join our Discord, or subscribe to our Patreon for bonus content, ad-free episodes, and so much more! 

If you asked us how we got through two years of this podcast, we're not sure we could properly explain. It has become a weekly ritual, an excuse to watch old movies, and just another opportunity to hang out with our good friends. In this episode we discuss our best and worst movies and episodes from the last year, whether we still like all of the movies we picked, and the creeping yet secret disdain we harbor towards each other as we learn more about each other.This episode's cocktail: Second Season Spritz1oz R5 Hop Flavored Whiskey.5oz Falernum3 dashes angostura3 dashes peychardsSplash sparkling wineStir the liquors and bitters together over ice then strain and top with sparkling wine. Toast to our upcoming 3rd seasonFeaturing:Javier MartinezChuck StarzenskiLuc Londe Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

While we'd be hard-pressed to believe that cocktail syrups are the Elixir Vitae or ‘elixir of immortality,' spoken about in ancient Alchemy, for lovers of tropical drinks, Falernum is not far off. So it's unsurprising that US Premium Cocktail Syrups brand, Liquid Alchemist has just launched their own Falernum, the most recent addition to their stable of flavours. To find out more, we talk to a modern version of an alchemist, former bartender and Liquid Alchemy founder Randy Tarlow about flavour, tropical cocktails and the importance of Syrups to the balance of a good drink. 

Wir stellen euch heute zwei Geheimtipps vor, die Manu ausgegraben hat. Sie sind simpel, schmecken großartig und sind völlig zu unrecht vergessen! Außerdem geht es um Raki und leider leider leider kommt die allerletzte Runde wieder zum Einsatz. Bleibt gespannt, hört rein und vor allem: bleibt durstig! Zur Friendly Mr. Z 10k Abonnenten Special Box mit UNS am 28.03.2024: ⁠⁠https://liminto.de/products/whisky Habt ihr Fragen zu Drinks, Spirituosen oder allem Anderen, was flüßig und trinkbar ist? Dann schreibt uns eine Mail an dieletzterundepodcast@gmail.com oder slidet in unsere DMs auf https://www.instagram.com/dieletzterundepodcast/ und wir besprechen eure Frage in der nächsten Folge, Versprochen! (Vielleicht) #barkeeper#podcast #podcastdeutsch #drinkstagram #drinks #dieletzterunde #barkeeperpodcast #cocktailpodcast #bleibtdurstig #cocktails #freiburg #barfreiburg #spirituosen#fragdenbarkeeper #drinkoftheweek #cornnoil #blinker  0:00:00 Intro 0:23:35 Drink der Woche No1 0:45:58 Drink der Woche No2 1:06:24 WTF is Raki 1:30:00 Die allerletzte Runde ——————————- CORN N‘ OIL 6cl Barbadischer Rum 1,5cl Falernum 2 dash Angostura 1cl Limettensaft Alles in den Shaker rein und auf Eis für ca. 15 Sekunden schütteln. In einen Tumbler mit frischem Eis und einer frischen Limettenschale servieren. ——————————- ——————————- BLINKER COCKTAIL 6cl Rye Whiskey 4cl Pink Grapefruitsaft 1,5cl Grenadine Alles in den Shaker rein und auf Eis für ca. 15 Sekunden schütteln. In einer Coupetteschale ohne Eis (neat) und mit einer frischen Orangenzeste servieren. ——————————- Introsamples von Pixabay: Intro und Outro: Let it Go von ItsWatR Drink der Woche: Intrigue Fun von Musictown Verkosten oder es kostet: Big Band Show von Music_For_Videos Die Allerletzte Runde: Lofi Study von FASSounds --- Send in a voice message: https://podcasters.spotify.com/pod/show/christian-witt5/message

Thanks to the Hulu series Black Cake and Charmaine Wilkerson's bestselling book that it's based on, there's been a lot of buzz about the celebratory baked good from the Caribbean. There's no bigger expert around than Angela Price of The Black Cake Company in Brooklyn and she joins host Jessie Sheehan on today's episode of She's My Cherry Pie to share some secrets. Angela has been baking for more than 35 years and learned how to make black cakes and other treats from her mother in Barbados. She started her bakery business after praying for guidance regarding her calling, and today, ships her black cakes, brown cakes, and Dundee cakes around the world. Black cakes, as Angela explains, are particular in that you need to plan far in advance, at least three weeks or more. “You don't get up in the morning and decide you're making a black cake,” says Angela, who refers to them as “the Rolls-Royce of cakes.” Tune in and learn about soaking your fruit, why burnt sugar coloring is key, what Falernum is, and more.If you'd like to try one of Angela's cakes, you can order them online at blackcake.com. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie SheehanProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuEditorial Assistant Londyn CrenshawRecorded at CityVox StudiosShe's My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.More on Angela: Instagram, websiteMore on Jessie: Instagram, Snackable BakesSubscribe to Cherry Bombe Magazine here

Our heroes spend some downtime tallying loot and gearing up! What insane equipment do they get? Grab a drink and join us at the bar! Drink of the Week: The Long Rest (From Mystic Libations) Ingredients: 1.25 oz. Gin 1.25 oz. Pineapple Juice 1 oz. POG (Passionfruit, Orange, & Guava) Juice - To make your own, combine the three in equal parts. .5 oz. Lemon Juice .25 oz. Falernum .25 oz. Orgeat Syrup Garnish: Lemon Peel Steps: 1: Combine all ingredients into mixing tin with ice. Shake to combine. 2: Strain over fresh ice into glass. 3: Garnish with lemon peel. 4: Enjoy!

You asked for drinks with Falernum and here it izzle, the Chartreuse Swizzle. In this episode, Jules is taking a hard to pair liqueur Green Chartreuse and creates a colada of all things. Uncle Brad keeps it real with the “how to” and history of the Chartreuse Swizzle. Chartreuse Swizzle recipie Fill chilled collins glass ½ - ⅓  way with crushed ice Pour in: 1.5 oz green chartreuse 1.5 oz fresh pineapple juice (organic seems to work well if you don't have time or the will to press your own) ¾ oz fresh lime juice ½ oz Velvet Falernum Using a swizzle stick (purchase on Amazon/Cocktail Kingdom - if you want to look official) or barspoon - stir Top off with more crushed ice Garnish, lime wheel, a little Mint, and pineapple leaves or… Pineapple leaf, wedge of pineapple (⅙ of a round), cherry called a Pineapple flag Chartreuse Colada recipe Chill collins glass and add ice In your Boston shaker add: ¾ oz mezcal, or white rum (depending on how adventurous you feel) 1 oz chartreuse 1.5 oz pineapple juice, fresh 1 tbsp coconut cream (thai kitchen is great) 1/2 oz lime juice ½ oz orgeat syrup Ice Garnish with pineapple leaves and a dash of nutmeg Tips: making orgeat syrup  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

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

This week on Neat! we look at a beloved and once lost cocktail ingredient, velvet falernum! 

We're jetting off to Barbados today on Cocktail College to explore one of the island's most beloved drinks, The Corn ‘n' Oil. Joining us to do so is Kevin Beary, a rum enthusiast and beverage director of Chicago's award-winning Three Dots and a Dash, and The Bamboo Room at Three Dots and a Dash. Listen on to learn Beary's Corn ‘n' Oil recipe — and don't forget to like, review, and subscribe! Kevin Beary's Corn ‘n' Oil Recipe Ingredients - 2 ounces rum, such as Foursquare 2010- ½ ounce Falernum- 4 dashes Angostura Bitters- Garnish: lime coin Directions 1. Add all ingredients to a double Old Fashioned glass with a large, 2x2 inch ice cube. 2. Stir thoroughly to dilute and chill. 3. Express 10-15 drops of a lime coin. 4. Add lime coin to the glass, give one last stir, and stir. Hosted on Acast. See acast.com/privacy for more information.

This was a fun wine, with a history that stretches all the way back to Pliny the Elder, a lost wine called "Falernum" & a flying overview of the whole convulted thing!(Trying to keep these under 30 minutes, but there was just so much great information to share & Alex couldn't stop talking! At least it was interesting!) Pop open a bottle, put in the earbuds, and let's Drink Something Amazing!Winemaker NotesThe color is straw yellow that contains brilliant green reflections. The perfume is intense and persistent with sensations of delicate white flowers and fruit. The taste offers freshness and balance, with a clean finish.Ideal as an aperitif, it can also accompany various types of appetizers, plates of simple fish and vegetables as well as fresh cheeses.Feudi di San Gregorio Established in 1986 in Sorbo Serpico, a tiny village in Campania's Irpinia region, by the Capaldo and Ercolino families. Following an earthquake in 1980 that caused large destruction, the family wanted to assist in the town's reconstruction by investing in the community and its wine culture.  Feudi di San Gregorio has partnered and invested in many research projects to develop the local varietals with a great focus on sustainability. They are committed to local and global sustainability with the use of solar energy, zero carbon footprint corks, water recycling and use of sustainable agriculture in the vineyards. Feudi di San Gregorio is known for their ancient vines, some up to 200 years old, using the ancient pergola training system, which survived the phylloxera spread of 1910, allowing Irpinia to become a distinct and treasured wine growing region in Italy.Feudi di San Gregorio Falanghina 2019Campania, Italy100% Falanghina 13.5% abv$24.99 average priceBuy This Wine! #Wine, #Whitewine, #Somm, #SpokaneSomm, #SommThing, #Sommelier, #winefun, #DrinkSomethingAmazing, #Winepodcast, #WineEducation, #Italy, #ItalianWine, #Campania, #FeudiDiSanGregorio, #Falanghina, #winetasting, #winetimeSupport the showLike the Show? Every Coffee Helps!https://www.buymeacoffee.com/DrinkSomething

It's the inaugural episode of Giant Cocktails: Happy Hour! Matthew and Ben take a break from baseball to dive deeper into their cocktails. In this episode Ben discusses his Sisyphean journey in creating a custom Tiki cocktail while Matthew dives into the Chilean and Peruvian Pisco rivalry. Recipes below!Ben's Typical Rum Drink1 oz. Smith & Cross Traditional Jamaica Rum1 oz. Plantation Stiggins' Fancy Pineapple1 oz. Orgeat3/4 oz. Lime Juice2 Dashes Angostura bitters (optional)1/4 oz. Falernum (optional)Combine rums, Orgeat and lime juice in shaker with ice and shake until chilled. Strain into rocks glass over crushed ice. Top with bitters and Falernum. Garnish with pineapple wedge and brandied cherriesPisco Punch2 oz Pisco3/4 oz Lime (or Lemon) Juice3/4 oz Pineapple Gum SyrupAdd all ingredients to a cocktail shaker with ice, and shake well on for 8 to 12 seconds. Strain over fresh ice and garnish with a pineapple wedge.

Episode 113 features John D. Taylor's Velvet Falernum. Bottled in 750ml at 11% ABV, or 22 proof and it retails for about $22.Enjoy this episode with a pour of John D. Taylor's Velvet Falernum mixed in a tiki cocktail if you like.John D. Taylor's Velvet Falernum doesn't have a website I can find, so here's the US Importer's website: https://alpenz.com/product-falernum.htmlBrief Historical Timeline:Pre-1800s - Falernum is likely being made in Barbados on sugar estates alongside rum1821 - The first printed reference to Falernum is found1890 - John D. Taylor is said to have refined the Falernum recipe into this award-winning liqueur1934 - Falernum is used in tiki cocktails by Donn Beach at Don's Beachcomber1970s - Falernum is gone from the US market and global sales decline along with tiki1993 - R. L. Seale & Co. Ltd. purchases blender Alleyne Arthur who had previously purchased John D. Taylor, bring this version of Velvet Falernum under R. L. Seale & Co. Ltd.'s ownership2009 - Haus Alpenz begins importing John D. Taylor's Velvet Falernum into the USKey Cocktails:Try the Corn 'N Oil listed on the back label.Corn 'N Oil ½ oz. John D. Taylor's Velvet Falernum2 oz. Aged Barbados RumStir in an old-fashioned glass filled with ice. Garnish with a lime slice.References:Presentation by Richard Seal of R. L. Seale & Co. Ltd. on the history of FalernumWikipedia Article on FalernumDifford's Guide listing for John D. Taylor's Velvet FalernumJohn D. Taylor's Velvet Falernum Instagram AccountTeakwood Tavern Article on John D. Taylor's Velvet FalernumPunch Article on Rediscovering John D. Taylor's Velvet FalernumContact Information:Official show website is: www.liquorandliqueurconnoisseur.comJoin my mailing list: http://eepurl.com/hfyhHfFacebook: https://www.facebook.com/liquorandliqueurconnoisseurInstagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/Twitter: @LLConnoisseur

Hi guys,Long time no show...I know, I know!!!This is one of my favorite shows yearly as we talk about September 19th: "Talk Like A Pirate Day"Rob and Erica Brunner always join us for this show and you maybe be asking why if you ever listen to this show yearly??Well, first off Rob is a Lieutenant Commander of the Canadian Royal Navy (ok that qualifies him for sure), and he is also part of a pirate society association of Canada that does pirate re-enactments and show across the country (ok, now he is very qualified)!!! So I know this show is usually longer than our normal show but when I start talking about pirates then just like Rob and Erica do; I can go on for hours!!! So, we do have a pirate themed drink for you this show called the "the French Pirate" cocktail. We used this drink for several reasons: 1) Cointreau and brandy are related to the French community and of course to piracy on ships,       2) tiki ingredient of Falernum is being used so that is a plus      3) Pusser's rum which was the British navy's rum given out to sailors on ships as rations is again another plusYes, I did tweak the original recipe but come on it's me....I'll post both the original recipe and the tweaked version for you on our website so check them out and get a stiiirrrring!! Eye!!So with Rob and Erica's expertise we discuss words or phrases that would be used on the ships during the pirate era. We discuss their crew the " Cut N Run" which travels to different events and educates and entertains crowds on piracy and the hardships they went through. Erica goes into detail about hardships and myths that maybe given pirates the glamourous life we think they might have had but was not so. Rob discusses some of the rums around the world he has come across and transporting those back to Canada. Yes, I have mentioned on previous shows about travelling and rum....Links to the show:Recipes: https://tikicentralcanada.ca/recipes-page-2/Pirate magazine (Rob writes articles for and very informative: magazine is in English and French): https://fliphtml5.com/homepage/gybp?fbclid=IwAR35t1nqRCoTjksgPSa-lT3KN5ZvLSbkuA_OFdZDdy8s-5K8VbvP2PKRe1MCut N Run Facebook page: https://www.facebook.com/CutAndRunPiratesCut N Run videos FB: https://www.facebook.com/CutAndRunPirates/videosPirate Website: https://mftproduction.wixsite.com/festivaldespiratresOh bonus YouTube video: rum knowledge: https://www.youtube.com/watch?v=F4BFb5sknGY 

This week we explore alcohol history in Barbados. Laura tells us all about St. Nicholas Abbey Rum, while Vanessa gives us the history of Falernum! If you enjoyed this episode, be sure to subscribe, rate, & review. Music credit: 'Booze and Blues' by Ma Rainey.

It's a Graveyard Smash this week on Tunes & Tumblers. A new era begins with a new season -- a spooky season. Guest mixologist Gabby Perret joins Anthony and Kaylyn as to trade stories of their favorite scary movies and Halloween songs, discuss the best thing to get in your trick or treat bag, and share a grim graveyard cocktail as haunting to look at as it is delicious to drink. Fresno LGBTQ+ singer-songwriter roman around also drops by the pod to premiere their latest track "Bear the Burden," a collab with Cambodian-American artist Thavoron. If you could get enough frights this Halloween, "Bear the Burden" imparts the very real existential terror of climate injustice. Now that's some dread you can take with you. "Bear the Burden" drops 11/9 o Trailing Twelve, but you can hear it here first! Put on your costumes and raise your tombstone with us. Cheers!Pre-Save "Bear the Burden" by roman around & Thavoron**Please enjoy responsibly*** “Grave Digger"Cocktail2oz Mezcal1/4oz Cointreau1/4oz Falernum1/4oz Agave SyrupGinger BeerEdible Flowers for GarnishLime Zombie Ice CubeLime JuiceHibiscus Syrup (Brain Fluid)Gravestone Ice CubeWaterAllspice1. Fill a zombie ice cube mold with lime juice. Inject with hibiscus syrup for a gory treat. Place in freezer overnight2. Fill tombstone ice cube mold with water. Sprinkle with allspice. Freeze overnight with zombie.3. Once ice cubes are made, place zombie a the bottom of a highball glass, then the gravestones on top, and chill in the freezer.4. Shake Mezcal, Cointreau, Falernum, and Agave Syrup with Ice. Pour into chilled glass and top with Ginger Beer. Garnish with edible flowers. Cheers to the undead! roman around on Spotifyroman around on Instagramroman around on TikTokroman around on Facebook Tune & Tumblers "What Have You Been Listening To?" Playlist: https://spoti.fi/3xkPn25 Theme Music by New New Girlfriend Tunes & Tumblers on InstagramTunes & Tumblers on TwitterTunes & Tumblers on FacebookTunes & Tumblers on Spotify Call or Text the Tunes & Tumblers Hotline: (626) 604-6477Cover art by Travis Williams Tunes & Tumblers is a member of the Pantheon Media family of podcasts--- Support this podcast: https://anchor.fm/tunes--tumblers/support

Welcome to Episode 1037 Stevie Kim moderates Clubhouse's Ambassadors Corner – In this episode Ciro Pirone interviews Salvatore Avallone. These sessions are recorded from Clubhouse and replayed here on the Italian Wine Podcast! Listen in on this series as Italian Wine Ambassadors all over the world chat with Stevie and their chosen wine producer. Which producer would you interview if you had your pick? About about today's guest host: He is the Director of Italian Wines for Horizon Beverage Company, and a Vinitaly Italian Wine Ambassador. He grew up in Italy and has worked and travelled in England, Italy and the US. He has been based in the US since 1999 and completed his wine studies at Boston University, International Sommelier Guild, WSET, Wine Scholar Guild and North American Sommelier Association. To learn more visit: @divinoboston (Instagram) @vinofilosofia (Twitter) Ciro Pirone About today's guest producer: Salvatore Avallone's father created Villa Matilde in the 1960's after spending over 10 years of painstaking research to locate and identify the few remaining grape vines of the original strain that made the famous Falernum wine of Roman times. His father, Francesco Paolo, was a lawyer, a lifelong student of the Roman Empire and a professor of Roman Law at the University of Naples. He and his friends from the Dept of Agriculture at the University of Naples conducted an “ampelographical” study of the vines in all the small farms in the Caserta region where the famed Falernum wines had been grown. But the phylloxera epidemic of the late 1800's had wiped out the vines – all but a very few. The friends discovered 15 vines – 10 red (Aglianico and Piedirosso) and 5 white (Falanghina). With this small but precious start, the Avallone family embarked on a journey to create a modern expression of the greatest wine of ancient Rome, the Falerno del Massico. If you want to learn more visit: https://www.villamatilde.it/ More about the moderator Stevie Kim: Stevie hosts Clubhouse sessions each week (visit Italian Wine Club & Wine Business on Clubhouse), these recorded sessions are then released on the podcast to immortalize them! She often also joins Professor Scienza in his shows to lend a hand keeping our Professor in check! You can also find her taking a hit for the team when she goes “On the Road”, all over the Italian countryside, visiting wineries and interviewing producers, enjoying their best food and wine – all in the name of bringing us great Pods! To find out more about Stevie Kim visit: Facebook: @steviekim222 Instagram: @steviekim222 Website: https://vinitalyinternational.com/wordpress/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/

Compagnia dei Caraibi e il Bianca Maria Palace inaugurano il ‘Tiki Tuesday', un calendario di appuntamenti imperdibili che portano la miscelazione Tiki nel cuore di Milano. Da Rum Diplomático a El Dorado, passando per Dillon, Santisima Trinidad, Falernum, Vulcao, Ilegal, Barrilito e Kleren, l'azienda di Vidracco in collaborazione con il rinomato Hotel milanese di Viale Bianca Maria, 4 proporranno per tutta l'estate un programma di appuntamenti ogni martedì con drink list dedicate e ricette inedite.

Dopo un anno e sette giorni di permanenza sui fondali marini al largo di Mondragone giovedì 14 luglio sono state riportate in superficie le 370 bottiglie di Elixir Falernum, primo liquore in assoluto a livello mondiale sottoposto ad affinamento underwater. Ora il liquore sarà oggetto di studio da parte delle Università di Napoli e Palermo che valuteranno gli effetti prodotti da 12 mesi di affinamento subacqueo. A custodire le bottiglie per un anno sono stati i fondali dell'antica città romana di Sinuessa, fondata nel 296 a.C. e sprofondata sotto il livello del mare intorno al IX secolo d.C..

As the Conference Finals get underway, the guys talk about all things Luca, I mean, all things NBA, from the games to the hair to the advertisements. How can you play a no hitter and still lose? And what's up with Kevin's little ears?All that and more, this week on Just Press Play.Show notes and more can be found on our website.Music provided by TRUTH and Scantron 2020.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today's historical shot has the boys tasting and talking about everyone's favorite rum based liquer, falernum. Tune in to hear a little about the history behind it and some uses for it in your next drink. Cheers!Links:Reference Articlelinktr.ee/cocktail.time.machineEmail: kyle@thecocktailtimemachine.com

This brief bonus episode's featured cocktail has a name that strikes fear into the heart of the living. But the Zombie is actually made with lots of sweet and inviting ingredients such as fresh lime juice, Falernum, grenadine, rum, mint and more. Surprisingly, though, the recipe does not call for cranberries... or does it...

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

Hi Folks,We are doing a special show on the South Pacific Punch and the movie as well. Why South Pacific? This movie back in the 50s and "Blue Hawaii" with Elvis Presley made a major influence on North America culture and international to tiki culture and Polynesian crazy!!!We talk about two cocktails for this show: South Pacific Punch and the Castaway!! Both the drinks are from the Jeff Beachbum Berry "Remixed" book. Jeff is also another influence that brought back tiki to us. These cocktails use a wide range of Caribbean islands and also classic ingredient Falernum. I still have to make mine but if you can get it in the liquor store, I recommend it as it's shelf life last longer. On "Mark's Adventures" segment: we talk about no bar!!???? Yes, we don't talk about a bar but a company that gave all those tiki bars décor we know. Oceania Arts has been around for over 50 years and by the same owners who finally hanging it up for retirement. Robert Van Oosting and LeRoy Schmaltz started carving  Palm Frond masks out of their garage to sell. It grew and have supplied décor to tiki bars we know such as Trader Vic's, The Mai Kai, Don the Beachcomber, the Coco Palms in Hawaii, and The Tonga Room in San Francisco, but also Foundation Bar in Milwaukee, the Bali Hai remodel in San Diego, Hale Pele in Portland. Disneyland's  Trader Sam's Bar and the Tangaroa Terrace as well as Walt Disney World. Mark has visited this location and even came back with a blow fish light (jealous!!).In "Did You Know?" segment: we go in depth the movie South Pacific. It was released in 1958…and grossed over $36 million as a musical production. The filmed featured a lot of big names at the time but one in particular: Ray Walston (Mr. hand and My Favorite Martian). It also featured Russ Brown, Tom Laughlin, Rossano Brazzi, and Ken Clark. A few details that will blow you away including the singing voice of the Gringe sung by Thurl Ravenscroft who also sings for Ken Clark's character in the movie.Links to the show: The recipes: https://tikicentralcanada.ca/recipes/South Pacific songs YouTube video: https://www.youtube.com/watch?v=AeXvaHZj5twExample of a Palm Fronds mask video: https://www.youtube.com/watch?v=1jn6k-RFR3MRay Walston In Fast Time at Ridgemont High YouTube video: https://www.youtube.com/watch?v=6J8__fWphE0Oceanic Arts website: https://www.oceanicarts.net/YouTube video Oceanic Arts warehouse: https://www.youtube.com/watch?v=BkUiRPW-ISw

Our heroes square off with Sartoss, Priest of Kro'akoth! What foul future awaits in the excitement of Episode 50? Grab a drink and join us at the bar! Drink of the Week: Cobra's Fang Ingredients: 1 oz. Rum 1 oz. 151-proof Rum .5 oz. Falernum .5 oz. Juices .5 oz. Fresh Orange Juice .75 oz. Fassionola Syrup 2 dashes Angostura Bitters 2 dashes Absinthe orange slice (for garnish) Pineapple Spears (for garnish) Steps: 1: Add all ingredients except the garnishes to a shaker tin and shake with ice. 2: Strain into a glass. 3: Add fresh ice and garnish wildly. 4: Enjoy!

Our heroes square off with Sartoss, Priest of Kro'akoth! What foul future awaits in the excitement of Episode 50? Grab a drink and join us at the bar!   Drink of the Week: Cobra's Fang Ingredients: 1 oz. Rum 1 oz. 151-proof Rum .5 oz. Falernum .5 oz. Juices .5 oz. Fresh Orange Juice .75 oz. Fassionola Syrup 2 dashes Angostura Bitters 2 dashes Absinthe orange slice (for garnish) Pineapple Spears (for garnish) Steps: 1: Add all ingredients except the garnishes to a shaker tin and shake with ice. 2: Strain into a glass. 3: Add fresh ice and garnish wildly. 4: Enjoy!

For once, we actually know what we're talking about here, as we have both spent more than 3 decades combined as professional trainers.In this episode we talk about how we met, the teachers who inspired us, and our experience as teachers.We tell some stories along the way; some about giving back, some about teachers we've loved, and some about teachers who were not so good. Bryan's ". . . While Grading Papers" Drink Recipe (An Homage to the American Public School Teacher):2 oz Vodka1oz Dark Rum1 oz Falernum1/2 oz Banana Liqueur1 Dash Brown Sugar to TastePlace Vodka, Dark Rum, Falernum, and Banana Liquer into a shaker with ice and shake as desired.Place brown sugar in the bottom of a glass, and strain into the glass.Enjoy!Bryan's "Fuck You, Tom, It is a Martini" Martini Recipe:Shitload of Gin1 Splash St. Germaine Elderflower1 Splash Creme de MenthePlace Gin, Elderflower, and Creme de Menthe into a shaker and stir. Strain into a Martini glass.References, Topics, and Notes:DIY FalernumDIY Banana LiqueurContact Info:Hate-mail, questions or topic ideas for the show, hit us up on twitter at @BCBoozecast or email us at bcboozecast@gmail.com. Bryan can be reached on twitter @RussianLitGuy.  Tom can be reached on twitter @Intelligiant2.Find more of Bryan at:https://thinkingoutcloud.org/Find Tom as Donnie Kruger at:https://www.youtube.com/channel/UC_oaVG9YC-lZ9Lao50t-hzw

We call this one the ". . . While Grading Papers":2 oz Vodka1 oz Dark Rum1 oz Falernum1/4 oz Banana LiqueurGenerous Dash of Brown SugarSprinkle Brown sugar in the bottom of your most festive glass. Place Vodka, Rum, Falernum, and Banana Liqueur into a shaker with ice and shake vigorously. Poor into the festive glass. Add ice as desired. 

“Vinum Falernum,” the ancient wines of Campania, were considered grand cru wines of their era, produced from indigenous Aglianico, Piedirosso, Falanghina and Greco di Tufo varieties. Salvatore Avallone, Co-CEO of Villa Matilde Avallone (with sister, Maria Ida), discusses the significance of Falernum wines and his father's research on the subject to start Villa Matilde, located at Falerno del Massico, on the northwestern coast of Campania. The family also owns vineyards in Irpinia and Benevento.The Connected Table Live Radio Show is broadcast live at 2pm ET Wednesdays on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). This podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

Hey guys, Hi Guys, As you can see from our media posts we are back in our new studio and happy to be recording finally together. Paola was definitely happy as she finally was able to enjoy one of my drinks since the baby has been born. She gives her review of the Craig's Creation Jamaican Breeze we did last show. This show we discuss the Saturn cocktail (originally named the X-15 which was the experimental rocket program that helped develop the Apollo and NASA program). It was created by a gentleman named J. Popo Galsini (in 1967) who was good friends of the engineers that visited the bar. He placed his creation into the International Bartender's Association World Championships and won. WOW first time!!! This tiki drink is unique in one big way...no RUM!!! I know …what Craig are you doing to us...trust me when I say it's worth it!! To get the recipe to this and all of our other cocktails go to : https://tikicentralcanada.ca/recipes/ On Craig's Creation we try out a Chambord liqueur which is great for tropical drinks. I know...you are asking: what is this liqueur? Listen to find out more and some great recipes: To get to this page go to: https://tikicentralcanada.ca/craigs-creation/ On "Did you know?" segment: we talk about some cool facts about Saturn: the planet. Did you know the summer season there is 8 years long but the day on Saturn is 10,5 hours long? Here are some cool links to the show: Link to make the YouTube video on how to make a Saturn cocktail: https://www.youtube.com/watch?v=rbmnM7kb7QY Link to YouTube video on how to make ginger syrup: https://www.youtube.com/watch?v=Gy7Co1paZSk&t=33s and never before YouTube video for making Falernum: https://www.youtube.com/watch?v=j4upubVlZYk&t=147s OR you can go to our recipe page as well for this under episode #17.

Hey guys, Welcome to our 4th season and we are very excited to be back. This episode is recorded via internet since we have gone into another lockdown but still want to entertain you with cool facts, stories and of course cocktails. On this episode we talk about the Last Rites cocktail which was created by Mariano Licudine at the Mai Kai. Now, we have to go back to Don's the Beachcomber's location where Mariano worked for him for over 15 years. These recipes are secretive and so we are not sure if he started making this back in Don's days or the Mai Kai's. To check out the recipe on our "Recipe" page : https://tikicentralcanada.ca/recipes/ We go into detail about his life and how he started such as being a private chauffeur and bartender for Laurel and Hardy. This recipe is very basic in some ways compared to most tiki cocktails that we have discussed on this show but don't be fooled by that as its an amazing drink with lots of Martinique rum, passion fruit syrup, lime juice and Falernum. On "Mark's adventures" segment, we get more in-depth to the Mai Kai and its history. It is one of the oldest tiki bars on the planet and largest ones as well. It houses a 30,000 sq. foot garden and also a waterfall. It entertains its guests daily with a  authentic Mai-Kai Islanders show which shows off dancing, music and even a fire show. On "Did You Know?" segment, we cover more information about Mariano such as he was one of 14 kids in his family and served the Mai Kai for 30 years. Here are some cool links to check out: The Last Rites cocktail YouTube video: Last Rites Cocktail YouTube video Mai Kai fire show YouTube: https://www.youtube.com/watch?v=bC7R9uwFGdY Mai Kai Islanders show in full video: https://www.youtube.com/watch?v=_-U8UUXC-ts Cool links for Jeff "Beachbum" Berry's book Sippin' Safari: https://tikicentralcanada.ca/cool-links/ Mark's Adventures link: https://tikicentralcanada.ca/marks-tiki-page/

You can find the drink recipe we had on Minimalist Tiki - its an potent combo of Gin, Rum, Pisco and Falernum... Be safe We Start with Ted Lasso (AppleTV) I would not sign up for the service just to watch but if you have it, totally worth streaming.  The Mandalorian S2 (Disney+) SPOILERS Yearly Departed (Amazon Prime)  The Goes Wrong Show (Amazon Prime) 

Do you need another 300cc bike to choose from? Is the Honda Rebel a decent Idea? What the hell is Falernum and where is it? Here's the Video Link: https://www.youtube.com/watch?v=ypTteWc4n1oSupport the show (https://www.patreon.com/clevelandmoto)

Do you need another 300cc bike to choose from? Is the Honda Rebel a decent Idea? What the hell is Falernum and where is it? Here's the Video Link: https://www.youtube.com/watch?v=ypTteWc4n1oSupport the show (https://www.patreon.com/clevelandmoto)

A conversation with Sly Augustin about the responsibility of bars in the community. Looking at the social contributions and connections of rum and the bars that sell it. Sponsored by Appleton Estate. Part of the Tiki Tuesday Talk series. Featured Cocktail: Community Punch You'll need: 50ml Appleton 8-year Rum 10ml Sugarcane syrup 10ml Falernum 20ml Fresh Lime 1 quarter sliced lime husk 25ml Pear Juice 1 dash Bitters Lime wheel to garnish

The guys wear themselves out gathering ingredients for this tiki classic first invented in 1934. ZOMBIE RECIPE Jamaican Dark Rum - 1.5oz/45ml Gold Puerto Rican Rum - 1.5oz/45ml Demerara Rum - 1oz/30ml Lime Juice - .66oz/20ml Falernum - .5oz/15ml Donn's Mix* - .5oz/15ml Grenadine - 1 tsp Angostura Bitters - 1 dash Pernod - 6 dropsAdd all ingredients into an electric blender with 1/2 cup of cracked ice. With pulse button, blend for a few seconds. Serve in tall tumbler glass. Garnish with mint leaves. *Donn's Mix = 2 parts yellow grapefruit juice and 1 part cinnamon syrup.Recipes via the International Bartenders Association (https://www.iba-world.com/) Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Tiki by the Sea is incredible stoked to bring you the Tiki Tuesday Talks series - a weekly session at 3 ET / 12 PT / 9 GMT with some of the best in the business - education, cocktails and some fun. As it is should be first up is the one and only Brother Cleve - the unofficial ambassador of Tiki by the Sea taking us to the Tiki Time Machine! Brother Cleve will take us back to his first tiki experience in the 70s, through the collapse of the drink style, and back again. We will be featuring a simple, refreshing original cocktail featuring our sponsor Avuá Cachaça - make the drink along with us at home and tag us! Sign up for the session at Zavvy.com Island Breeze 1.5 oz Avuá Prata Cachaça 0.75 oz Ginger liqueur, such as Barrow's 0.5 oz Lime 0.25 oz Falernum dash Cardamom bitters, such as Scrappy's or Fee's dash DeGroff pimento bitters Whip shake with crushed ice; dump into double old fashioned glass. Garnish with palm fronds and mint sprigs.

Hey guys, So this whole show is all about the Mai Tai because on June 30th, it's national Mai Tai day!! On another note, June 27th is national pineapple day (Paola's favorite)! So who made this drink that set tiki into a nation wide craze? Well, there are several facts and stories to this delicious drink that we will tackle today. We have Don the Beachcomber (the pioneer of tiki in North America) who claimed it and that he created this drink back in 1933. He did at times have this drink plus a Mai Tai Swizzle on his menus. Also, the QB Cooler which some say was the original Mai Tai but not let's get ahead of ourselves here. Next, Trader Vic claimed him and one of his bartenders created this drink and served it to some Tahitian friends who were visiting his bar and they called it “Mai tai-roa aé" which means "the best" or "very good". Don claims that Trader Vic stole the drink and renamed it Mai Tai. But we find that Don didn't have this drink on any menus til way later after Trader had it on his. Also, Don claims that it was published in a magazine showing his 1941 menu with the Mai Tai BUT it also showed a Fogcutter which is a Trader Vic drink and also all of Don's menus from 1941 to 1970 all had the 41 copyright on them. so who is to say! Both sides have their arguments and we will give you all the facts and you can decide or listen and see what we think of this whole controversial debate. We give your three recipes that are tied to this whole theory: Mai Tai (Trader Vic's 44 recipe which he published later in 1972 in his bartender's guide; QB Cooler (don's recipe which he claims that Trader stole and changed the name to Mai Tai); and Mai Tai Swizzle (Don's recipe from the 40s that people thought Trader might have tried to duplicate and came up with the Mai Tai instead). You be the judge and try all three out and see which one you like the best and which two are similar in taste!!! Mark our tiki expert helps explain all the theories and his view on the matter as well. Recipes are on our recipe page to check out (including Falernum on episode #17): https://tikicentralcanada.ca/recipes/ Also for the book that covers all the recipes and their stories, check out Jeff "Beachbum" Berry's Remixed or Smuggler's Cove by Martin and Rebecca Cate at our cool link page: https://tikicentralcanada.ca/cool-links/ On "Did you know?" segment: we cover some world wide Mai Tai celebrations or versions of this drink. First, we talk about Hawaiian Airlines (who collaborated with On the Rocks Premium Cocktails Corp. to create their own version for their airlines that is very unique. It starts of with a crazy blend of rums from around the world, toasted coconut, and sugar cane sugar instead of processed. Next, St Lucia in the Caribbean holds an annual Chairman's Reserve Mai Tai Competition where bartenders from around the world compete to make their own best Mai Tai. There you will see crazy glassware, garnish, recipes and presentations of Mai Tais. Video link to the Trader Vic's Mai Tai: https://www.youtube.com/watch?v=hsBZQuNaxNI&t=48s So check out our next episode, where we celebrate the Canada Day and 4th of July (Independence Day) with some cool refreshing drinks and some trivia of who invented what? Check it out!! Don't forget our hashtag comp goes til July 1st.... Also, sign up for our monthly/bi-monthly newsletter that cover cool recipes, Mark's adventures tiki bars, a book review, and other cool stuff: https://tikicentralcanada.ca/subscribe/

Hey Folks, I hope everyone is being safe and doing well! We will always have shows and information for you to educated and entertain you as well in these times. And oh...like our new look...logos and headers are new so don't get confused!!! Besides, I'm sure you wanted to see our smiley faces!!! On today’s show, we will be talking about a legend Don the Beachcomber and his Cobra’s Fang cocktail. This was not as famous as the Zombie or the Three Dots and a Dash cocktails but it was on his 1941 menu and was priced for a $1 (today's world that is like $8-9). This unique tiki drink contains over-proofed rum, Falernum, Absinthe, bitters and even an ingredient called Fassionola. What is Absinthe? Listen to find out!! Another recipe: The Sidewinder's Fang was The Lanai restaurant's version of a Cobra's Fang cooler. The video for the Sidewinder’s Fang and the garnish video is: https://www.youtube.com/watch?v=UdE4UWG8vMM Fassionola is a tiki ingredient that through time has lost its popularity for several reasons: 1) it was seasonal so it was only and still is available on certain times of the year; 2) costs as passion fruit juice and syrups were much cheaper and easier to find on the market to make the drink. Fassionola also was in the original Hurricane cocktail but through time passion fruit replaced it. Here are the links to Fassionola recipe: https://www.thrillist.com/how-to/how-to-make-fassionola-the-lost-tiki-ingredient Here is the link to make Falernum (video): https://www.youtube.com/watch?v=j4upubVlZYk The recipe from the book Hawai'i: Tropical Rum Drinks & Cuisine By Don the Beachcomber and also Tiki Drinks: Tropical Cocktails For The Modern Bar Hardcover written by Nicole Weston and Robert Sharp (this is a great starter book to tiki drinks as it shows a full photos of the drink, menu and even tips such as the cobra fang garnish). The book can be found on our cool links page: https://tikicentralcanada.ca/cool-links/ We also discuss just what is over-proofed rum and how did it start? We give you a few samples of brands to look for and also keep as its value grows (Bacardi 151 uncracked). On “Mailbag” segment: we are asked just where someone can find the secret or special ingredients needed to make tiki drinks. Online shopping currently is a great way to do so and we have several locations for you to find things: Monins syrups: www.monin.com (this is for any kind of syrups suck as orgeat, cream of coconut, passion fruit,etc.) Awesome Drinks Inc.: https://awesomedrinks.com/ (this is where you can get some nice bar tools, syrups, and mixes) Cocktail Emporium: https://www.cocktailemporium.com/ This is a Canada site that supplies bar tools, glassware, syrups and mixes as well. Jeff “Beachbum” Berry’s site: https://beachbumberry.com/ This is USA only and they have books, recipes and syrups like orgeat and falernum to order online. Don’t forget our #Hashtag competition which ends on every last day of the month, winner will be selected on the 1st of each month to be the “Drink of the Month”.

Hey Guys, I hope everyone is doing well and staying safe! We are so glad all of our listeners are tuning into us and enjoy a little piece of paradise for an hour. We will always bring you shows during this time! This show's drink is called the Captain's Grog which was created at Captain’s Inn, Long Beach, CA in 1962. This massive tiki bar has five dining rooms at its waterfront restaurant. It features three rums: a dark Jamaican rum,a light Puerto Rican rum, and a gold Puerto Rican rum. It features some cool ingredients such as Falernum, grapefruit juice, vanilla and almond extract, and even Canadian maple syrup! Yummy!! Go to episode #17: Test Pilot for the Falernum recipe on this page: https://tikicentralcanada.ca/recipes/ We got these recipes from who else but Jeff "Beachbum" Berry and also it can be found in Smuggler's Cove. You can get those books at our cool link page: https://tikicentralcanada.ca/cool-links/ We discuss the different types of shakers you can use. We go over the "pros" and "cons" of each and which one you should start of with. On our "Book Review" segment: we talk about the book "And a Bottle of Rum" by Wayne Curtis. This is one of my most used books in my library and I refer to it frequently. It is a great resource book but also has some amazing stories in history of rum and some popular rum cocktails. It goes over the history of things like grog, the flip, and rum itself. Cocktail's stories are the Daiquiri, Mai Tai, Mojito, Planter's Punch and even Rum and Coke (who knew it had a story too). This book is also in our cool link page as well. Finally in the "Mailbag" segment: we get asked where does Craig get his information and just how does he verify its accuracy. Hmmm!! Oh, and check out this hilarious Matthew McConaughey Shows How To Make A Face Mask video: https://www.youtube.com/watch?v=ueyrM4QSxsU Well don't forget the CD contest which ends the end of May. And hey Paola mentions in this episode a brilliant plan...Hashtag Garnish!! Listen to find out more and check out our home page as well for more information: www.tikicentralcanada.ca Coming soon: Tiki Trivia, Mark's adventures to Latitude 29, and Cobra's Fang!!!

This time around, Eric gets to know two awesome bartenders-turned-consultants: Susan Eggett and Alex Maynard. They’re the masterminds behind the new beverage program at Sobre Mesa, a new Afro-Latino cocktail lounge opening in Oakland, California. Inspired by Chef Nelson German’s desire to celebrate his Dominican roots and African heritage with cuisine and beverages that sport a distinctly New World flair. But let’s face it. Opening any sort of bar or restaurant is a massive undertaking that requires an expert eye for the use of space, people, ingredients, and money. In this conversation with Susan and Alex, we have the chance to really look under the hood and see what that means. During this conversation with Susan and her bar consulting partner Alex Maynard, some of the things we discuss include: Why Susan and Alex both decided to return to their native Oakland after very different careers, and how cocktail culture has evolved in the city over time. How Oakland has developed its own community-centered bar identity separate from the gravitational pull of the San Francisco cocktail scene across the bay. What it takes to curate a bar program like the one at Sobre Mesa where the food and drink need to be in a direct conversation with one another. What hiring strategies can be used to build a team capable of opening an ambitious bar and restaurant concept. And how Susan and Alex are utilizing Caribbean ingredients like Soursop Syrup and Jerk seasoning to give guests an experience both completely foriegn, but also extremely homey and comforting at the same time. We also chat about the merits of salt in cocktails, the similarities between bar teams and basketball teams, where to grab a drink with Dean Martin, And much, much more. If you’ve ever wondered what it’s like to open a bar or to take a project from concept to reality, then this interview is a must-listen. Whether you’re in the industry or someone who just appreciates a well-run bar, there are tons of little nuggets of wisdom in this chat that will help you along with your own future projects, or simply allow you to enjoy a drink at your favorite bar all the more.

Have you seen Falernum in cocktail recipes and wondered "what's that"? Well, once you try it you won't look back. Spicy and delicious! These are definite must try recipes!

Make your own Falernum and Spice Rum. Thats the message in this episode of ZTL podcast. Just before heading off on an Alaskan cruise, Sunshine jumped behind the bar to record this quick little show. With fall approaching its a great time to spice some of your own rum and why not try making falernum at the same time. These two infusions are essential in tiki mixology and by making your own version you can assume more control over the flavor profile of your cocktails.

In this episode, we answer user submitted questions about spirits and cocktails. Specifically, the topics we cover include: Why moonshine is illegal, and also why legal distillers can sell products called "moonshine" The difference between the dry shake and reverse dry shake method for creating egg white cocktails How to create your own house made orgeat and falernum with an eye toward shelf stability And a cocktail challenge involving the state of New York and a visiting family contingent from Italy Submit your mailbag questions to podcast@modernbarcart.com, and maybe your query will be featured on a future mailbag episode!

Our hosts enlist some Tiki masters to dive into what could be the most fascinating ingredient for Tiki drinks: Falernum, the Barbadian elixir of life.

La storia di Villa Matilde comincia negli anni Sessanta con Francesco Paolo Avallone, avvocato e appassionato cultore di vini antichi, che, incuriosito dai racconti di Plinio e dai versi di Virgilio, Marziale ed Orazio sul vinum Falernum, decise di riportare in vita il leggendario vino scomparso al principio del secolo scorso. Coadiuvato da un gruppo di amici, tra cui alcuni docenti della Facoltà di Agraria dell’Università di Napoli, individuò, dopo anni di studio, le viti che avevano dato vita al Falerno in epoca romana: pochi ceppi sopravvissuti miracolosamente alla devastazione della filossera di fine Ottocento vennero ripiantati, con l’aiuto di pochi contadini locali, proprio nel territorio del Massico dove un tempo erano prosperati e fondò Villa Matilde.Oggi l’azienda è guidata dai figli di Francesco Paolo, Maria Ida e Salvatore Avallone che con dedizione esclusiva proseguono il sogno e il progetto del padre raccogliendone l’importante eredità e guardando ancora oltre: dall’Ager Falernus si sono spinti sino alle province di Benevento e Avellino con nuove vigne, nuovi progetti e vini che raccontano l’identità forte della Campania Felix. Nel 2000 Villa Matilde ha infatti inaugurato Tenuta Rocca dei Leoni e nel 2004 Tenuta d’Altavilla, rispettivamente nel cuore del Sannio beneventano e nel distretto delle Docg irpine, in provincia di Avellino, avviando la produzione di nuovi vini.

La storia di Villa Matilde comincia negli anni Sessanta con Francesco Paolo Avallone, avvocato e appassionato cultore di vini antichi, che, incuriosito dai racconti di Plinio e dai versi di Virgilio, Marziale ed Orazio sul vinum Falernum, decise di riportare in vita il leggendario vino scomparso al principio del secolo scorso. Coadiuvato da un gruppo di amici, tra cui alcuni docenti della Facoltà di Agraria dell’Università di Napoli, individuò, dopo anni di studio, le viti che avevano dato vita al Falerno in epoca romana: pochi ceppi sopravvissuti miracolosamente alla devastazione della filossera di fine Ottocento vennero ripiantati, con l’aiuto di pochi contadini locali, proprio nel territorio del Massico dove un tempo erano prosperati e fondò Villa Matilde.Oggi l’azienda è guidata dai figli di Francesco Paolo, Maria Ida e Salvatore Avallone che con dedizione esclusiva proseguono il sogno e il progetto del padre raccogliendone l’importante eredità e guardando ancora oltre: dall’Ager Falernus si sono spinti sino alle province di Benevento e Avellino con nuove vigne, nuovi progetti e vini che raccontano l’identità forte della Campania Felix. Nel 2000 Villa Matilde ha infatti inaugurato Tenuta Rocca dei Leoni e nel 2004 Tenuta d’Altavilla, rispettivamente nel cuore del Sannio beneventano e nel distretto delle Docg irpine, in provincia di Avellino, avviando la produzione di nuovi vini.

Hey guys we are back! We want to welcome our new listeners to the show and please leave any comments you would like to leave for us. The episode we talk about a classic tiki cocktail made by Don the Beachcomber and yes clones after such as Trader Vic's. This drink was made during world war II and so aviation was a big deal during this time as "if you owned the skies, you owned the land". Several clones of this drink came after named things such as: Jet Pilot, Ace Pilot, Space Pilot and even Astronaut. We finally give you guys the recipe for Falernum which is a tiki secret ingredient til lately thanks to Beachbum Berry's work on tiki recipes. We do give you another recipe from Steve Crane's luau restaurant who was a famous bartender during the tiki first generation. We give you some facts as why did tiki drop off the map so to speak during late 50's early 60's (i.e. Vietnam war, baby boomers, vodka introduction to USA, and disco). And so what happened to Trader Vic and Don the Beachcomber because of this shift in tiki culture? Listen and find out!! and Oh!! I almost forgot we have an amazing contest going on til November 15th where you can win a $25 Visa gift card...check out our website,Twitter, and Facebook pages to get details and apply. Good Luck!!! Recipes (including the recipe for Falernum) will be at: http://tikicentralcanada.ca/recipes/

Ted Haigh hat viel das gute Trinken getan. Z.B den Royal Bermuda Yacht Club wiederentdeckt. Aber Vorsicht: Zack!Duhn

Ted Haigh hat viel das gute Trinken getan. Z.B den Royal Bermuda Yacht Club wiederentdeckt. Aber Vorsicht: Zack!Duhn? Newsletter für Tastings: www.trinken.jrgmyr.net Royal Bermuda Yacht Club Shaker, viel kaltes Eis 7 cl Rum (El Dorado 8 Years) 2 cl Cointreau 2 cl Falernum 2,5 cl…

Das war ein bunter Abend. In einer tollen Bar. Oder Besser gesagt in einem tollen Zusammenschluss. Das Kauz und Kiebitz Berlin ist eine feine Nachbarschafts Bars mit dem Fokus auf Craft Beer. Und wer den weißen Schweinefüßen am Boden folgt, landet vielleicht, mit etwas Nachdenken, im Truffle Pig.   Kauz und Kiebitz: http://www.kauzundkiebitz.de Den kuratierten Schwips gibt es in Neukölln zwischen Hermannplatz (U7, U8) und Maybachufer.  Adresse: Reuterstraße 47, 12047 Berlin Better and Better - 2012 Dutch Kills - Jan Warren Rührglas mit viel kaltes Eis 45 ml Mezcal 15 ml Smith & Cross Rum 15 ml Falernum gut kaltrührend in Tumbler auf großes Stück Eis strainen Zitronenzeste  Sabon Oneg - Truffle Pig Bar Berlin - Sven Lukas Shaker, viel kaltes Eis 2 cl Goslings Black Seal 2 cl Appleton Estate Signature Blend 2 cl Banks Rum 7 0,5 cl Smith & Cros 3 cl Limette 1 cl Creme de Cacao blanc Giffard 1 cl Caramel Monin 1 cl Vanille Monin shake, strain Orangen Zeste 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

Featuring one of our new sweet and tangy margaritas, the Grilled Pineapple Margarita is a mix of grilled pineapple, tequila and Falernum syrup. Learn how to make your own!

This is my Paul’s Boutique. Kind of. Like, if Paul’s Boutique is this mosaic: Then “Spread Love” is this one: But hey, it flows. And I don’t have The Dust Brothers, Mixmaster Mike, or three creative, crazy, and musically adept Jewish boys from NYC. I got me. And a bunch of freeware. (Please note, there is an odd cut at 11:25, not 10:14 as I indicate in the introduction. You might not even notice it. I think I did well with the cut and a moderately parallel topic shift.) In this podcast, we use the following bit of awesomeness to transition between tracks, Spread Love (The 45 King Remix). So what did we drink? Jen enjoyed a variation on my Ginetto, which is a variation on a gin and tonic. It had Bombay gin, Jack Rudy syrup,Fever Tree Bitter Lemon, Scrappy’s grapefruit bitters, and Gran Gala and Amaretto liquors. Greg, simply Maggie’s Farm spiced rum with a dash of Scrappy’s orange bitters and a splash of Maggie’s Farm house made Falernum. So what did we discuss? 1. Accidentally punching yourself in the nuts. Bad news. Jen contemplates female equivalents of this infuriating and painful event in a man’s life. 2. Jen asks, “Do home thieves wear khakis and polos?” And we concluded that one should never tell a stranger precisely where one lives and that one’s dog is a horrible guardian. 3. We learn that the 45 of “Sexual Healing” that played so prominently in the Middle School Erections post has been unearthed. Should this be framed, or burned? 4. We close part one with a trip down memory lane, discussing Jim Varney and his role as Ernest in a surprising number of hackneyed, shticky, unwatchable movies…that Greg adored as a child. “Seaman.” It’s a funny word. Our friend Damon is a seaman. Say that out loud. It’s funny. You might not like to admit it, but you know it’s true. You, too, can be a seaman. We close this thing out with two minis. First, a “hair rant.” You see, getting a proper hipster do ain’t nearly as simple, or cheap, as the monthly shave-down. Finally, “Living that South Cackalacka Life,” recording in the car on the way to Edisto Island, SC. Michael Rapaport, this one’s for you. (Indeed, at the 28:35 mark, we make the car’s hands free say some stone cold truth.) We present to you, “Spread Love.” And we’re out.

Muddled Mission1.5 oz Anchor Junipero gin1 oz St. Germain.75 oz lemon juice.25 oz Yellow Chartreuse2 fresh strawberries In a shaker, gently muddle a hulled strawberry. Add the remaining ingredients and shake with ice until well chilled. Strain into a chilled coupe. Garnish with a slice of strawberry. Navy Fizz1.5 oz London Dry Gin.75 oz Campari.75 oz Lemon Juice.25 oz Simple Syrup (2:1).5 Nectarine / Peach2 rosemary sprigs (2in)soda water Muddle nectarine/peach, a rosemary sprig and simple syrup in your shaker. Add the remaining ingredients and shake with ice. Fine strain into an ice-filled Collins glass. Top with soda water and garnish with another rosemary sprig. Lawn Dart1 oz Blanco Tequila1 oz Tanqueray Gin.75 oz Lime Juice.75 oz Agave Syrup.25 oz Green Chartreuse1 5inch slice green bell pepper Muddle the bell pepper and agave syrup. Add everything else then shake with ice and fine strain into a chilled collins glass filled with ice. Garnish with an umbrella and a lime wheel. Rum Runner1.5 oz Spiced rum.5 oz Blackberry brandy.5 oz Creme de Banane4 oz Orange JuiceDash of Falernum or grenadine Pour all ingredients into a cocktail shake with ice. Shake well. Strain into a hurricane glass. Optional (and recommended): Pour ingredients into a blender with approximately 3/4 cup of ice. Blend until smooth.

Beef On Rye (via)1 1/2 oz Beefeater gin1/2 oz Canadian club whisky1/2 oz passion-fruit syrup2 oz sparkling bitter lemon soda Shake the gin, whisky and syrup in a shaker. Strain into an old-fashioned glass half-filled with broken ice. Add the lemon soda. Rum Runner1 1/2 oz gold rum1/2 oz Crème de Mûre (blackberry brandy)1/2 oz Crème de Banane4 oz Fresh Orange juiceDash of Falernum or grenadine Pour all the ingredients into a cocktail shaker filled with ice. Shake well. Strain into a chilled hurricane glass. The Blacktop (via)2 oz Mount Gay rum1 oz Myers's rum1 1/2 ounces fresh lemon juice1 ounce simple syrup1 maraschino cherry, for garnish1 orange slice, for garnish Pour the Mount Gay rum, lemon juice, and simple syrup into a mixing glass two-thirds full of ice cubes. Shake well. Strain into an ice-filled highball glass, and carefully pour the Myers's rum over the back of a teaspoon so that it floats on top of the drink. Garnish with the cherry and the orange slice. Romulan Ale (via)1 1/2 oz White rum1 oz Blue CuracaoLemon Lime soda*6 drops Tabasco sauceSalt Combine ingredients in an ice-filled mixing glass. Give a quick stir and strain into a champagne flute. Add a grain of salt. *To roll your own, fine-strain the juice of one lemon and one lime into a glass. Add an equal volume of simple syrup to the glass, then double the volume again with seltzer All Right1 1/2 oz Rye whiskey1 oz Orange curaçao1 ds Angostura Bitters Combine ingredients in a shaker, shake until well chilled, strain into a cocktail glass and serve. Champagne Cocktail1 lump sugar1 small piece of ice2 ds Angostura bitterstwisted lemon peelChampagne Build in a champagne glass.

Continuing our visit to Le Lion - Bar de Paris in Hamburg join Torben Bornhöft for a Ranglum, a drink by former Le Lion bartender Gonçalo De Sousa Monteiro. A delicious cocktail that combines both dark and overproof rums, the Ranglum also makes great use of the falernum Torben produces with Philipp Jäckel under the Forgotten Flavours banner.