Podcasts about Garnish

The guys make a "tequila negroni" using both dry and sweet vermouth!ROSITA RECIPE:1.5oz/45ml TEQUILA.5oz/15ml DRY VERMOUTH.5oz/15ml SWEET VERMOUTH.5oz/15ml CAMPARI Add ingredients into a mixing glass filled with ice. Stir and strain into a rocks glass filled with ice. Garnish with lemon twist.Recipe via The Bartenders BibleWANT MORE SLOP? Check out:PatreonSHOP the webstore at:The Sloppy Boys WebsiteLISTEN to The Sloppy Boys hit songs on:Apple MusicSpotifyYoutubeTOUR DATES, SOCIALS and more at:LinktreeT H E S L O P P Y B O Y S L L CExpand Ascend Conquer Retain Hosted on Acast. See acast.com/privacy for more information.

THE FANTASTIC POUR Brett welcomes The Monitor Tapes' DC Dave to the Fantasti-Lounge for a new edition of the Fantastic Pour as we talk Superman in the Silver Age! We enjoy a Lemon Drop Martini and read Action Comics #335. Join us in the Fantasti-Lounge as we discuss: Did Superman break the bro code? Re-starting the universe. Practical types of Kryptonite. And much, much more! Secret Pour-igins: Lemon Drop Martini Cocktail: Lemony Luthor Ingredients (per drink): 2 oz vodka of choice 1/2 oz Cointreau or triple sec 1/2 oz fresh squeezed lemon juice 1/4 oz simple syrup 1 twist of lemon Sugar rim 1/2 cup granulated sugar Zest from 1 lemon Instructions Add sugar to a plate, then add zest of a lemon into the sugar and rub into the sugar with your fingers until tinted yellow and fragrant Moisten the rim of a chilled martini glass with the juiced lemon, rim the glass with lemon sugar and set aside Fill shaker with ice Add vodka, Cointreau, lemon juice, and simple syrup to the shaker Shake well and strain into martini glass Garnish with a lemon twist and enjoy Comic: Action Comics Vol.1 #335, DC Comics, 1966 Have a question or comment? E-MAIL: fwpodcasts@gmail.com You can find The Fantastic Pour on these platforms: Apple Podcasts Amazon Music Spotify The Fantastic Pour podcast is a proud member of the FIRE AND WATER PODCAST NETWORK: Fire & Water website: http://fireandwaterpodcast.com Fire & Water Facebook page: https://www.facebook.com/FWPodcastNetwork Fire & Water on Instagram: https://www.instagram.com/fireandwaterpodcast Fire & Water on Bluesky: https://bsky.app/profile/fwpodcasts.bsky.social Fire & Water Podcast Network on Patreon: https://www.patreon.com/fwpodcasts Use our HASHTAG online: #FWPodcasts DC Dave is the co-host of the Monitor Tapes. Listen here: https://brickcrisis.com/

This week, dear listeners, Scary Spirits Podcast lifts its candle to the storm‑lit heavens to commemorate the 40th anniversary of Ken Russell's 1986 cult horror film Gothic—a delirious vision born of madness, poetry, and moon‑drenched terror. Join your devoted hosts, Karen and Greg, as they descend into the fevered dreams of the film, where Lord Byron himself looms large, temptation whispers, and nightmares take elegant form. Between spectral analysis and wicked insight, they sip a specially crafted Lord Byron Cocktail, a libation as darkly seductive as the poet's own legend. If you crave horror film discussion, gothic cinema, and literary hauntings served with wit and atmosphere, this episode of Scary Spirits is your invitation to the Villa Diodati—where art, excess, and horror first dared to collide. Pour a drink, dim the lights, and linger with us among the spirits. Lord Byron Cocktail • 1 part KLEOS Mastiha Spirit• 1 part gin• 3/4 parts fresh lemon juice• 1/4 part simple syrup• 6 cucumber slices Instructions: Shake all ingredients vigorously. Strain and serve up in a chilled coupette. Garnish with a cucumber peel. Source: drinkkleos.com A Brief Synopsis: On a warm summer night in 1816 at the Swiss lakeside château of Lord Byron, the poet and his guests — Percy Bysshe Shelley; his fiancée, Mary Wollstonecraft; her half-sister, Claire; and his private doctor John Polidori — spend the evening sharing ghost stories while under the influence of experimental compounds provided by the doctor. As the night goes on, reality and the horrific tales begin to commingle. Some of the topics discussed and highlights of this episode include: Karen gives us a brief history of each of the main characters Claire Clairmont Dr. John Polidori Lord Byron Percy Shelley Mary Shelley Our rating of the film: This movie was OK. It took us 3 cocktails to get through it. Take our online survey! We want to know more about you! Please take our survey. All questions are optional and you can remain completely anonymous if you prefer. Tell us what you like or would like to hear more of! All music on the Scary Spirits Podcast is provided by the band “Verse 13”. Please check them out. You can listen to all their music on their Bandcamp page. Get social with us! Connect with us on Facebook and Instagram Subscribe on YouTube to watch Greg attempt to make all the featured cocktails Follow @ScarySpiritsPod Questions, comments or suggestions? Shoot us an email at info@scaryspirits.com As an Amazon Associate, we may earn a small percentage of qualifying purchases through our links.

Spring games have begun, time to overreact. The brothers happily break down the first two games of Spring including the rocky start for Hayden Birdsong, the bizarre debut of Robbie Ray and the stellar arms of the new look outfield. After they debate whether Bryce Eldridge will make the opening day roster.On the cocktail side of things Ben is drinking a Naughty Ben while Matthew is drinking a Humuhumunukunukuapua'a. Recipes below.Naughty Ben2 oz Rum (any of your choice)1 - 1 1/2 oz Grenadine1/2 - 1 oz Lime Juice2 dashes Peychaud's bitters2-6 oz club sodaCombine run, grenadine, lime juice and bitters in a highball glass and stir to combine. Fill the glass with ice and top with club soda.Humuhumunukunukuapua'a2 oz Gin (floral and fun)3/4 oz Lemon Juice3/4 oz Pineapple Juice1/2 oz Orgeat2 Dashes Peychaud's bittersShake hard with ice until shaker is frosted. Dump everything (even ice) into an empty collins glass or tiki mug. Garnish with your heart's desires.

The guys stir up a variation on the Boulevardier (which is itself a variation on the Negroni) in search of Prohibition-era thrills!OLD PAL RECIPE: 1oz/30ml RYE WHISKEY1oz/30ml CAMPARI 1oz/30ml DRY VERMOUTHAdd ingredients into a mixing glass filled with ice. Stir and strain into a chilled coupe glass. Garnish with lemon twist.Recipe via Harry's ABC of Mixing CocktailsWANT MORE SLOP? Check out:PatreonSHOP the webstore at:The Sloppy Boys WebsiteLISTEN to The Sloppy Boys hit songs on:Apple MusicSpotifyYoutubeTOUR DATES, SOCIALS and more at:LinktreeT H E S L O P P Y B O Y S L L CExpand Ascend Conquer Retain Hosted on Acast. See acast.com/privacy for more information.

It's February in The Reading Lounge and we stepping into the world of romance. Bitter Sweet by Hattie Williams is a story of obsession and bad choices set in the world of book publishing. Listen in to find out if you should add this novel to your TBR list. We've waved goodbye to dry January and are toasting this read with an appropriately named cocktail.The Illicit Affair1 1/4 oz. Vodka1 1/3 oz. orange juice1 1/3 oz. cranberry juice2 dashes orange bittersShake all ingredients with ice and strain into an ice-filled glass. Garnish with an orange slice. Enjoy!

After serving up this soup to a group of friends one of the diners wanted to marry me because it's that good haha. The recipe mimics a bouillabaisse but I've pared it back to create an unfussy dish that's quick and easy to prepare. Serves 2 as a main course Ingredients: 4 tbsp olive oil 2 cloves garlic, crushed 400g crushed tomatoes ½ cup white wine 300g white fish such as snapper, gurnard or hapuka, cut into large bite-sized pieces 6-8 mussels, scrubbed and de-bearded 6-8 cockles, scrubbed 2-4 large prawns, peeled and deveined ¼ cup mayonnaise ¼-1 tsp (depending how hot you like it) fresh minced chilli 1 T parsley, chopped fine Method: Heat oil in a heavy based pot. Add garlic and cook for 1-2 minutes until it softens but isn't coloured. Add tomatoes and simmer for 2-3 minutes. Add the wine and cook for 1 minute. The sauce can be left at this stage until you are ready to serve. Just before serving, add the fish pieces, mussels and cockles, cover and cook on medium to high for about 2 minutes or until some of the shellfish have sprung open. Immediately add the prawns and cook for 1-2 minutes more, by which time the prawns ought to be cooked through and all the shellfish is open. To serve, use a slotted spoon to transfer the seafood to two deep bowls. Whisk in the mayonnaise and chilli to the remaining tomato base in the saucepan before pouring it over the seafood in the bowls. Garnish with parsley and serve with crusty bread. Nici's note: Use 100% mussels in this recipe for an economical dish that's packed with iodine and iron.See omnystudio.com/listener for privacy information.

This week on CockTales: Dirty Discussions, we're asking the real question: Who has shut-up money?!We kick things off with travel nostalgia and vacation dreams before running straight into the hilarious reality of adulthood. We dive into the chaos of planning family vacations, organizing group trips, setting budgets, and why everyone wants a luxury trip until it's time to pay the deposit.In this episode, we talk about:• The stress of planning trips with friends and family• Budget conversations nobody wants to have• The difference between work travel vs real vacations• Why group chats can't plan trips to save their lives• Dream destinations vs real-life responsibilitiesThen it's time for Weird Sex, and this story is truly unforgettable. A shocking medical discovery sparks a conversation about embarrassment, health, and the wild things people do in relationships.We wrap things up with Valentine's Day vibes, listener advice, and plenty of laughs along the way.Cocktail of the Week

Big show today on the Carpool! Kicking it off with a recap of the Chicago auto show and spending time with Mama Knows Carseats. Kelly may have posted too many reels, but how could she not when there was so much content? It was a big auto show for parents as Britax became the first car seat company to ever reveal a new product at an auto show. Why aren't more carseat companies taking advantage of these shows? The good news is you'll be able to see plenty of them at the Car Mom Auto Show!  The other big story from over the weekend was, of course, the Super Bowl. The game itself was pretty boring, but Kelly and Lizz both enjoyed the halftime show. Plus, were there any standout commercials or was it all just 'meh'?  Lizz has some Low Lift Luxuries she's bringing to the table this week... literally. Kelly is getting ready to give up sugar for lent. Dare we say it will be her new micro-hobby? Then, Kelly and Lizz answer one of their most asked questions - how much does Lizz make?!?  Finally it is onto an interview with Madeline Custer, creator of the Moves app. She tells Kelly and Lizz the story behind the creation of the fitness app and how it has grown over the years. As a mom of three, how has becoming a mom changed how she approaches fitness? Plus, her lasagna sound recipe for Ditch the Drive-Thru that you could make tonight!  Get one mouth free with the Moves App when you use code 'CARPOOL' at movesapp.com. Follow Madeline on Instagram @madeline_moves Lasagna SoupIngredients¾ lb ground beef, cooked1 tbsp olive oil½ onion, finely diced1 red bell pepper, finely diced3 cloves garlic, minced1 tbsp Italian seasoningSalt and pepper, to taste2 cups marinara sauce4 cups (32 oz carton) low-sodium chicken broth¾ cup low-fat cottage cheese6 oz (about 7 sheets) lasagna noodles, dry, broken into bite-size pieces1 bag (6 oz) baby spinach, roughly chopped½ cup (2 oz) mozzarella cheese, shreddedOptional toppings:Fresh basilParmesan cheeseInstructions Base: In a heavy-bottom pot, warm the olive oil. Add the diced onion and red bell pepper and sauté until soft, about 5 minutes. Add the minced garlic, Italian seasoning, salt, and pepper, and sauté until fragrant, about 2 minutes. Meat: Add the cooked ground beef, marinara sauce, broth, and cottage cheese. Stir to combine and bring to a soft boil. Pasta: Add the broken lasagna pieces. Cook according to the lasagna package directions or until al dente, about 6–8 minutes. Spinach: Add the chopped spinach and cook until wilted, about 3 minutes. Assemble: Divide into 4 bowls and top each with about 2 tbsp (½ oz) mozzarella cheese. Garnish with fresh basil and/or parmesan if desired.

Happy feast of St. Agatha of Sicily! On today’s show, Matt Swaim and Anna Mitchell welcome Mike Aquilina and Courtney Brown to discuss the heroic witness of this early Christian virgin and martyr. Other guests include Rita Heikenfeld with Bible Foods, Gary Michuta from Hands On Apologetics, and Dr. John Bergsma on preparing for Lent with Scripture. Plus news, weather, sports, and more… ***** Prayer of St. Clement of Alexandria May we all live in the peace that comes from You. May we journey towards Your city, sailing through the waters of sin untouched by the waves, borne tranquilly along by the Holy Spirit, Your Wisdom beyond all telling. Night and day until the last day of all, may our praises give You thanks, our thanksgiving praise You: You who alone are both Father and Son, Son and Father, the Son who is our Tutor and our Teacher, together with the Holy Spirit. Amen. ***** RECIPES FROM RITA: GRAIN-FREE POTATO CRUST QUICHE Ingredients 1-1/2 lbs baby “creamer” or Yukon gold potatoes (if using larger potatoes, peel and cut up)1-1/2 tablespoons salt for boiling potatoes, plus ¼ tsp for sprinkling8 slices bacon, chopped1/2 cup onion, diced1-1/2 cups cheese, shredded1-1/2 cups half and half, or equal parts whole milk and heavy cream5 eggs3/4 tsp salt1/2 tsp pepper1/4 tsp smoked or regular paprika (optional but good)Handful fresh greens, shredded (optional)Chives, to garnish, optional Instructions Preheat the oven to 400.Add potatoes and enough water to cover. Add 1-1/2 tablespoons salt. Bring to boil over high heat. Reduce heat and cook until tender, about 20-30 minutes, depending on size. Drain and set aside.While potatoes cook, set a 10-inch cast iron pan (or a heavy-bottomed, oven-safe pan) over medium heat and add bacon. Cook until bacon is crisp and leave fat in pan.Remove bacon and set aside.Add onions to fat and cook, stirring often, until golden. Remove onions to plate with bacon.Add potatoes to skillet in a single layer. Sprinkle with ¼ tsp salt.Use the bottom of a glass or measuring cup to press firmly into bottom and about 1 inch up the sides, closing gaps to form a complete crust.Whisk eggs. Add half and half, ½ tsp salt, pepper and paprika. Whisk to incorporate air into mixture.Stir in cheese, onion, greens, and most of the chopped bacon (set some aside for garnish). Pour into crust.Bake 25-30 minutes, or until filling is set and cooked.Let cool on rack 15 minutes. Garnish with bacon and parsley or chives, if desired. ***** Keith and Tami Kiser are online at readnarnia.org. Full list of guestsSee omnystudio.com/listener for privacy information.

Yogurt cheesecake with star anise plums Cook time: 5 minutes Prep time: 20 minutes Serves: 6 Cheesecake 4 leaves of gelatine 250 gm cream cheese 5 00 ml yogurt plain 1 lemon, juiced ½ tsp vanilla essences 4 tbsp honey 4 cups cold water Base 1/2 pkt digestives 1/2 pkt Biscoff biscuits 3 tbsp butter 5 plums cut in half and stones removed 1 tbsp honey 1 cinnamon stick 6 star anise Crush the biscuits lightly and add melted butter until combined well. Press into the base of a 6-inch cake tin and refrigerate, then place the gelatine leaves into a bowl of cold water to bloom for 10 minutes. Using a mixer whip the cream cheese and yogurt together until smooth. Add the lemon juice, vanilla and honey. Squeeze the excess water out of the gelatine and place into a small pot on a low heat until completely dissolved. Combine into the cheesecake and whisk until well combined. Pour mixer into cake tin and set for at least 4 hours. Honey roasted plums Place the plums into a tin foil along with the honey, cinnamon and star anise, loosely wrap and place into a fire, onto a BBQ or into an oven on 200*c for 5 minutes or until the plums just start to fall apart. Remove and allow to cool. To serve. Run a hot knife around the outside of the cake tin and lift out Garnish with cooled plums and edible flowers. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Special Guest Alex Pavlovic joins our ruffians to discuss the Harrison Bader signing, the Kai Wei Teng trade, and the otherwise underwhelming off season for the San Francisco Giants.On the cocktail side of things, today Ben is drinking an Astral Plane while Matthew is drinking El Primo. Recipes below. Alex is eschewing a cocktail this time around, but his recipe from his last time on the show is also listed below.Astral Plane2 oz Gin1/2 oz Elderflower liqueur1/2 oz Creme de Violette3/4 oz Lemon juice1 tsp Edible glitter bittersCombine gin, elderflower liqueur, creme de violette and glitter bitters in a shaker with ice. Strain into a stemmed cocktail glass.El Primo2 oz Blanco Tequila1/4 oz Absinthe1 oz Lime Juice1 oz Spiced Agave Syrup1 Dash Orange BittersTo make the syrup: Add 4 parts Agave Nectar to 3 parts water in a saucepan and bring to a simmer while stirring to combine. Remove from heat and add two cinnamon sticks, 5 cloves and 1 star anise. Let steep until cool. Remove spices and store in an airtight container.To make the cocktail: Shake all ingredients with ice until well-chilled. Double strain into a chilled coupe glass. Garnish with a lime wheel or cinnamon stick.Old Cenote (via Alex Pavlovic)2 oz bourbon1/4 oz Curacao1/4 oz banana liqueur2 dashes Angostura bittersSmoke (for finishing)Combine bourbon, banana liqueur, and bitters in a mixing glass with ice. Stir for 30 seconds until well-chilled. Strain into a rocks glass with fresh ice. Smoke the cocktail with your cocktail smoking method of choice.

Are you getting a good Relationship ROI, or are you just operating in chaos? This week, Kiki and Medinah discuss the importance of intentionality—from your wellness routine to your brunch dates. We're diving into why separated checks at a bottomless mimosa brunch might actually be the ultimate green flag for clarity.In This Episode: The ladies discuss the transition from "brunch friends" to "real life" support and why Medinah appreciated a guy friend being 100% upfront about financial boundaries. We also get into the "weird sex" story of the week: a romantic shower that turned into an Olympic sport when the curtain rod gave up. Plus, Kiki talks about the struggle of people always "outsourcing" their work to her—from party planning to free makeup sessions.We also cover:Intentional Health: Why your "Relationship ROI" starts with your own rest and wellness.The "Ghost" Eyebrow Incident: Why you should always have a backup makeup artist.Advice: Navigating a friendship that went cold during a season of grief and new motherhood.This Week's Cocktail: The Calm but Curious MuleA refreshing, spicy mocktail (with an optional kick).Ingredients:Ginger BeerPear Juice or NectarFresh Lemon JuiceGarnish: Cinnamon stick or Star AniseInstructions:Fill a copper mug or rocks glass with ice.Add the pear juice and fresh lemon.Top with ginger beer.Garnish with a cinnamon stick or star anise and enjoy!Visit vb.health and use code COCKTALESfor 10% off Try Brello! Go to brellohealth.com and use code COCKTALESFor all promo codes and links for promotions in the episode, follow this link: https://linktr.ee/cocktalesadsFollow Us:Instagram: @cocktalespodcastInstagram: @kikisaidsoInstagram: @coffeebeandeanContact Us!Advice: advice@cocktalespod.comCocktales: cocktales@cocktalespod.comWeird S*x: weirdsex@cocktalespod.comLive Show Sponsorship: sales@cocktalespod.comGuest Request/ General Inquiries info@cocktalespod.comGet Your Merch & Order Your Card Game Purchase Merch And Card Game at www.imcurioustoknow.comGet Klassy Baste! Learn to Cook with Kiki www.klassybaste.comJoin Kiki's  Book Club www.patreon.com/kikisaidsoTravel With Medinah! https://linktr.ee/MedinahMonroeInterested in sponsoring? Contact sales@cocktalespod.com today!Become a supporter of this podcast: https://www.spreaker.com/podcast/cocktales-dirty-discussions--2818687/support.

Today, on Consuming the Craft, I welcome the living legend of hospitality himself, Walter Rapenski, for an in-depth look at the fast-evolving beverage and hospitality landscape. Together, we explore the dynamic shifts shaping bars, breweries, and restaurants, from the surge in mid-strength beers and creative non-alcoholic offerings to the new expectations for service, sustainability, and authentic storytelling. We taste a locally distilled American single malt, dissect industry trends, and riff on everything from functional beverages to the importance of retention in hospitality teams. Walter Rapetski has devoted nearly 50 years to the food and beverage world, starting as a dishwasher in his teens and becoming a renowned educator and teacher of the year. He's overseen hospitality programs, mentored countless students who now shape the industry, and managed successful restaurants. With a sharp eye for both tradition and innovation, Walter Rapetski brings both history and vision to the conversation, especially as he unpacks how today's trends are driven by new generations, sustainability, and smarter service. “I think the next trend is to look at the garnish side of things, because when you mix five, six spirits in one glass, the flavor profile, you're not going to pick up all individual flavors.” ~Walter Rapetski Today on Consuming the Craft: ·     Mid-strength and non-alcoholic beers are surging in popularity, catering to social drinkers who value moderation and want to remain sharp and safe. ·     Younger generations are moving away from big brands and seeking authenticity, local roots, and storytelling in their beverage choices. ·     Non-alcoholic alternatives now include not just lagers, but IPAs, stouts, spirits, and functional drinks infused with mushrooms, kava, or even THC and CBD. ·     Exceptional service and experience are what truly drive loyalty and bring customers back; creative events help, but well-trained, attentive staff are essential. ·     Retention of top staff is critical; losing good employees over pay is a mistake. Top performers must be treated as investments, not costs. ·     Aesthetic garnishes and visual appeal in cocktails are the next frontier for creativity and value, often rooted in ingredients foraged locally or handcrafted. ·     Sustainability in packaging, ingredient sourcing, and waste reduction is more than a buzzword—Gen Z and Millennials expect it to be real and responsible. ·     Nostalgia, functionality, and authenticity all play roles in beverage innovation, with everything from creative soda pop riffs to protein-fueled drinks and hybrid events shaping what's next. Connect with Walter Rapetski: • Available through AB Tech and the Craft Beverage Institute of the Southeast. This episode is brought to you by… McConnell Farms - Taste the Way Youember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms Facebook page to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the Craft Thanks for tuning into this week's Consuming the Craft Podcast episode, brought to you by AB Tech's Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer  Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website. 

After our last few themed episodes we're now back to our regular format – talking two bottles, a book, a bar and a very special guest… Our first product is Jin Jin – an enzymatic cordial. Chivas Regal Crystalgold. Equally intriguing, in a very different way is Chivas Regal Crystalgold, the first clear spirit from Chivas Regal… With a nod to Dry January our book tells you everything you could want to know about lighter drinking. It's Low Alcohol Cocktails – New Frontiers in Mixology by Diego Ferrari. And to warm up on a cold winter's evening we headed to The Winter Chalet at Rosewood London. Finally, our guest is Katie Rouse, co-owner of Couch in Birmingham, who joins us to talk about the bar's Couch Surf programme.What we're mixing:Horse's Neck With A Kick40ml cognac120ml ginger ale5 dashes of Angostura bitterslong strip of lemon peelMethod:Chill glasses and fill with ice. Add the cognac then top with ginger ale, add Angostura bitters. Stir gently to combine. Garnish with a long strip of lemon wound in and over the top of the glass.Links to bars mentioned in this episode:Couch StirchleyChivas Regal CrystalgoldLow Alcohol Cocktails – New Frontiers in Mixology – by Diego FerrariJin JinThe Chalet at Rosewood LondonThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

THE FANTASTIC POUR Brett welcomes the Hot Squad's Shotgun to the Fantasti-Lounge for a new edition of the Fantastic Pour as we talk Frog-Man..? Yes, Frog-Man! We enjoy a Maple Syrup Cocktail and read Amazing Spider-Man #266. Join us in the Fantasti-Lounge as we discuss: How hot was the Great Canadian Maple Syrup Heist? Is Bambi (not that Bambi) hot? Are frogs hotter than toads? And much, much more! Secret Pour-igins: Maple Syrup Cocktail: Maple Leap Ingredients 2 oz whiskey of choice 1 oz orange juice 1/2 oz maple syrup 1/2 oz lemon juice 2 dashes of orange bitters (or any bitters of your choice) Pinch of rosemary Ginger ale Instructions Add OJ, maple syrup, lemon juice, rosemary, and bitters in shaker and stir well Add whiskey to shaker Pour contents into cocktail glass with 1 large cube or filled with ice Top with ginger ale Garnish with lemon or orange twist Mocktail Maple Leap Ingredients 2 oz orange juice 1/2 oz maple syrup 1/2 oz lemon juice 2 dashes of orange bitters (or any bitters of your choice) Pinch of rosemary Ginger ale Instructions Add OJ, maple syrup, lemon juice, rosemary, and bitters in shaker and stir well Pour contents into cocktail glass with 1 large cube or filled with ice Top with ginger ale Garnish with lemon or orange twist Comic: Amazing Spider-Man Vol.1 #266, Marvel Comics, 1985 Have a question or comment? E-MAIL: fwpodcasts@gmail.com You can find The Fantastic Pour on these platforms: Apple Podcasts Amazon Music Spotify The Fantastic Pour podcast is a proud member of the FIRE AND WATER PODCAST NETWORK: Fire & Water website: http://fireandwaterpodcast.com Fire & Water Facebook page: https://www.facebook.com/FWPodcastNetwork Fire & Water on Bluesky: https://bsky.app/profile/fwpodcasts.bsky.social Fire & Water Podcast Network on Patreon: https://www.patreon.com/fwpodcasts Use our HASHTAG online: #FWPodcasts

This week's book is Libby Lost & Found, by Stephanie Booth, about Libby Weeks, the reclusive author of the hit fantasy series “The Falling Children”, who faces a crisis when she is diagnosed with early-onset Alzheimer's and struggles to complete her overdue manuscript. In desperation, she enlists the help of eleven-year-old superfan Peanut Bixton, who knows the series inside and out but has her own hidden troubles. As Libby grapples with her diagnosis, Peanut and her family work to protect and help her save herself and the series.My guest this week is Kendall Concini-Moore. Kendall‘s greatest adventure began not on the page, but at home, as a mother. Her book Mom's Cloud and the Beach Adventure was inspired by her own family and her struggles with depression, or her “cloud.” With empathy and playful hearts, her family encourages her to rest, reminding her that it's okay to not be okay, because clouds don't last forever. Complete with discussion questions and resources, this picture book gives children ages 4-8 the language to understand when someone they love is struggling, while celebrating that sometimes, simply being together is the most caring thing. You can find out more about her and her book on her website, https://cloudydaychronicles.org/, through her Substack where she shares resources: cloudydaychronicles.substack.com/ and on social media @cloudydaychronicles.Kendall curated our drink this week: A Black Manhattan with a coffee twist, listen to the episode to learn how this was inspired by the book and what author Stephanie Booth thought Libby's favorite drink would be!Ingredients2 oz rye whiskey (or bourbon if you want it softer)1 oz Amaro¼ oz coffee liqueur (just a pinch—enough to deepen, not dominate)2-3 dashes orange bitters (optional but rounds it out)Luxardo cherry or orange twist for garnishDirectionsAdd rye (or bourbon), amaro, coffee liqueur, and bitters to a mixing glass.Fill with ice and stir vigorously for 20–30 seconds until well chilled and slightly diluted.Strain into a chilled coupe (for up) or an old-fashioned glass over a large ice cube (for on the rocks).Garnish with a Luxardo cherry or a long orange twist. In this episodeChuck Palahniuk Laurie NotaroPatrick RothBrandon SandersonEvery Heart a Doorway EpisodeTweetsie RailroadDrop Dead GenerousA Doubters Almanac Episode

Recipe 500g shin of beef, bone in 1 tablespoon oil 35g root ginger sliced finely 2 onions, peeled and chopped roughly 3 cloves garlic, peeled 500ml beef stock – you can buy ready made stock or use 2 cubes 2 tablespoons soy sauce 4 scallions 1 red chilli 2 tablespoons crispy onions ( available in supermarkets and delis) 100g basmati rice Heat the oil in a pan or casserole until smoking hot and add the shin. Cook on both sides for a couple of minutes then add the ginger, garlic and onions. Transfer to a saucepan and cover with the stock and soy. Add some more water if necessary. Either gently simmer on the stove with a lid on or place in a 170oc oven in a casserole for about 2 hours or until fork tender. Either way check there's enough liquid to cover the meat throughout. Boil the rice until cooked, drain and cool under cold water. Cut the scallions into 3 slices then cut them into thin strips. Split the chilli and cut into thin strips. Place in iced water. Remove shin and blend the remaining liquid to a smooth soup. Add water to spoon coating consistency. Shred the meat from the shin and add to the soup. Check the seasoning. Spoon the rice into 4 bowls and top with the hot soup. Garnish with the scallion and chilli strips and crispy onion.

Her Fearful Symmetry by Audrey Niffenegger revolves around identical twins, Elspeth and Edie, who have a deep but complicated bond that is tested when Elspeth, a reclusive woman living in London, dies and leaves her apartment to her American nieces, Julia and Valentina. As the twins settle into Elspeth's home, they become entangled in the mysteries of her past and the supernatural presence that lingers in the apartment, particularly the ghost of Elspeth herself. My guest this week is Valerie Adachi. Valerie is a self-proclaimed bookworm who even enjoyed reading cereal boxes

Hi Bakers, Should you make your own seeded crackers, or is it a waste of time? I get so mad eating expensive and tasteless gluten-free crackers, so I decided to try making them myself…but was it worth it??I would 100% make these again; my only complaint is that I wanted them to be crisper. I loved the simple way they came together and the healthful ingredients in them. The pumpkin and pumpkin spice with seeds and dried cranberries were festive and delicious. These crackers are a beautiful gluten-free addition to any winter table. Thinking of trying them? Here are my thoughts to help you decide. PS: After writing this, I'm heading downstairs to make another batch right now! Enjoy! CarolynPros:prettytaste goodeasy to makefree of gluten, dairy, egg, grainsfull of fiber and nutritiousCons:long bake time (more like drying)not as crisp as I hopedGluten-Free Pumpkin Cranberry Holiday Seed CrackersModified from Tasty, Thrifty, Timely's Recipe for Seeded CrackersMakes two 10” x 15” sheets of crackers (to be broken apart)Dry Ingredients1/4 cup blanched almond flour1/2 cup golden flax seeds, ground1/4 cup black chia seeds1/3 cup raw shelled pumpkin seeds1/3 cup finely chopped dried cranberries1/4 teaspoon pumpkin pie spice1/8 teaspoon saltWet Ingredients3/4 cup water1/4 cup pumpkin puree1 1/2 tablespoons maple syrupPreheat the oven to 275F. In a large bowl, whisk together the dry ingredients and set aside. Mix wet ingredients in a small bowl. Pour wet ingredients over the dry and mix thoroughly, making sure there are no dry spots. You may need to scrape the bowl with a spatula to get everything combined. Smooth the surface of the dough and let it hydrate for 15 minutes. Divide the dough in half and spread it onto a sheet of parchment paper. Make the dough into a flat rectangle as thin as possible. I like to cover the dough with another sheet of parchment** and roll it out. Remove the top sheet of parchment and smooth the top of the dough if needed. Sprinkle with salt if desired. Bake for about 2o minutes and then rotate the pans in the oven. Continue cooking for another 20 minutes or until the crackers are browned at the edges and dry to the touch. Cool in the oven to dry them out even more. Break cooled crackers into pieces. Store in an airtight container for up to a week. Want to try the dip I made too? Easy Hot Honey Dip: Take a block of whipped and softened cream cheese (or dairy-free) and top it with 1 tablespoon of Trader Joe's Chili Onion Crunch (or other chili oil) mixed with 3 tablespoons of honey. Garnish with some cranberries, rosemary, and a bunch of your seeded crackers too.**Parchment paper is essential; without it, the dough sticks to the rolling pin and is hard to get thin enough to crisp.

When the new year rolls around, many people are quick to set goals and make resolutions. Unfortunately, this is often a distraction from the deeper work that we all have to do. There's usually something that we're hiding behind, something that we don't want to look at, because we know that work will be hard… really hard. We'd rather focus on the shiny external work, rather than excavating the thing that's really keeping us stuck. But what if life forces us to look at it? Isn't it better to choose to do the work before it brings us to our knees? As we journey further into 2026, consider uncovering the thing that's really holding you back. Hold it up to the mirror and bravely start excavating. You're up to the task. What am I reading?The Burning Library by Gilly Macmillanhttps://bookshop.org/a/111301/9780063422919Crafting the Wheel of the Year by Claire Gelder & Deb Bowen https://bookshop.org/a/111301/9781800922372https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Good Girls by Josie Edwards What's for dinner?Green Goddess Salad SandwichIngredients:Whole grain or sourdough breadFresh greens: spinach, arugula, and/or romaine lettuceCucumbersAvocadoTomatoDressing:Fresh herbs: parsley, basil, and/or dill Greek yogurt or mayo Salt and pepperInstructions: Choose thick hearty bread. Toast if desired.Wash and chop greens into bite sized pieces. Slice and dice cucumbers and tomatoes. Mash avocado and spread it into one side of the bread. Wash and chop fresh herbs, mix with yogurt or mayo to make the dressing. Season with salt and pepper. Build sandwich. Enjoy! Blueberry Cottage Cheese Mousse Ingredients:2 cups cottage cheese1 cup fresh or frozen blueberries1/4 cup honey or maple syrup1 teaspoon lemon zestFresh blueberries and lemon zest for garnishInstructions:In a blender or food processor, combine cottage cheese, blueberries, honey, and lemon zest. Blend until smooth and creamy.Spoon the mousse into four serving glasses.Chill in the refrigerator for at least 1 hour before serving.Garnish with fresh blueberries and lemon zest before serving.Support the show

Our first trip of the year took us to Milan for the launch of Coqtail magazine's winter edition (grazie mille for the invite Penelope and Chiara). Which gave us just enough time to soak up the atmosphere and revel in that famous Italian hospitality in four very distinct bars.First up, Camparino in Galleria, not only a symbol of the aperitivo but also the history of art and culture in Milan; then we headed to 1930, once a speakeasy, now open to discerning drinkers with an appetite for creative culinary cocktails; on the hotel bar front, we were thrilled to experience the magic of the Maestro Salvatore Calabrese at his latest collaboration with the Rocco Forte group at The Carlton hotel and lastly, we headed to Moebius Milano to find out why, not only was it the highest climber in this year's 50 Best Bars list at No. 7, but also the proud owner of a coveted Pin from The Pinnacle Guide as well as Michelin Star.But as well as visiting the bars, we talk to the people behind them, so this is a longer episode than usual but with inspiring chat from Salvatore Calabrese, Benjamin Cavagna, Lorenzo Querci & Tommaso Cecca, we hope you won't mind.What we're mixing:Negroni Sbagliato30ml Campari30ml sweet vermouth60ml dry proseccoMethod:Chill glasses and fill with ice. Add the Campari and sweet vermouth then top with prosecco. Stir gently to combine. Garnish with an orange slice nestled in the side of the glass..Links to bars mentioned in this episode:1930Camparino The Carlton Bar at The Carlton HotelMoebius MilanoThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

For our first episode of the new year we dig down deep (ya like that alliteration?) into Roger Corman's "The Premature Burial", and have a Hell of a good time!“Dirt Nap” cocktail 1.5 oz rum 1.5 oz Kahlua 3 oz chocolate milk1-2 maraschino cherriesCrushed/powdered Graham Crackers or Oreos.IceRim Old Fashioned glass with crushed graham crackers or Oreos. Fill glass with ice and add, in order: Rum and Kahlua, then fill glass with chocolate milk. Garnish with cherries.Visit our website:http://www.monstermoviehappyhour.com/Chat with us on Facebook:https://www.facebook.com/monstersndri...Our Bluesky:https://bsky.app/profile/monstersndrinks.bsky.socialOur Instagram:https://www.instagram.com/monstersndrinksOur Twitter:https://twitter.com/monstersndrinksMusic created by Kevin MacLeod.You can hear more of his work at:https://incompetech.com/wordpress/author/kevin/

The 2026 Rotation is set. Our curmudgeons discuss the signing of Tyler Mahle, the non-signing of Tatsuya Imai, and whether the Giants have enough pitching to succeed in 2026. They also discuss if the Giants are blowing their opportunity to take advantage of the solid core of players they've already assembled.On the cocktail side of things, Ben is drinking Candlekeep Team while Matthew is drinking an Espresso Martini. Recipes below.Candlekeep Tea1 1/2 cups Gin1/2 cup Orange Liqueur1/2 cup sweet vermouth1/2 ounce bitters12 ounces water2 orange wheels4 cloves1 cinnamon stick2 tea bags Earl Gray Tea1/4 cup sugarBring the water to a boil and remove from heat. Add the sugar, cloves, cinnamon stick, oranges wheels and tea bags and allow to steep for at least 6 minutes. A longer steep will result in stronger flavors. Combine the gin, orange liqueur, vermouth, and bitters in a large heat proof pitcher. Strain the tea mixture through a fine strainer into the pitcher. Stir gently to combine. (Note that final result will be luke warm, you can heat gently on the stove in a large vessel or enjoy as is. Do not add ice as it will overly dilute the cocktail.)Espresso Martini2 oz Vodka1 oz Mr. Black's Coffee Liqueur1 oz Espresso (warm or room temp)1/4 oz Spiced Demerara Syrup1 Dash Aztec Chocolate BittersShake all ingredients with ice. Shake it hard. For about 20 seconds. Strain into a martini glass. Garnish with three espresso beans - one for each World Series Championship.

Grilled bacon chop on toast with fermented red cabbage, beetroot and apple, mustard and dill, gherkin sourcreamFermented red cabbage with beetroot and apple 500g red cabbage, roots removed and finely shredded 1 large beetroot, peeled and coarsely grated 2 eating apples, coarsely grated 1 red onion, finely sliced 10g seasalt 1 teaspoon freshly ground black pepper 1 teaspoon chilli paste ( chipotle works well here) 1 teaspoon crushed coriander seeds Place the red cabbage, beetroot, apples and onions in a bowl and mix in the seasalt. Mix together for 5 minutes, rubbing in the salt – use gloves! Cover with a teatowel and leave for a few hours, mixing occasionally. Mix in the chilli, pepper and coriander and press into a sterilized jar or jars and press down to ensure the mixture is covered with liquid. If not make up a brine of 10g salt to 100ml of water, simmer until salt has dissolved and pour onto the vegetables. Press down and place a lid on top but don't tighten it. Keep at room temperature for a week, pressing down frequently. Place lid on after a week and store in the fridge. 2 bacon chops 4 slices sourdough bread 200ml sour cream 1 tablespoon finely chopped gherkin or cornichon 2 tablespoons dill, chopped 2 teaspoons wholegrain mustard Place the chops fat side down on a pan over medium heat and cook until the fat is golden. Cook on both sides for about 3 minutes each side or until cooked through and rest for 5 minutes. Mix the sourcream with the gherkins, dill and mustard. Toast the bread. Spread some of the sourcream on to the toast, top with sliced bacon and then some of the fermented cabbage. Garnish with dill and serve.

Welcome, 2026! In this week's episode, Kayla and Taylor discuss pod favorite Lily King's 2025 novel Heart the Lover. Topics include the way Lily King packs a punch in a short time, pompous young adult men in academia, Sam vs. Yash, revealing Jordan's real name and how the men in her life defined her, the importance of first loves and how weird it is when you realize you'll never talk to that person again, and feeling feelings.Plus, Title Talk!This week's drink: Rose and Ginger Paloma (aka Heart the Lover) via Half Baked HarvestINGREDIENTS:1/4 cup fresh grapefruit juice2 ounces silver tequila1 tablespoon fresh lime juice1-2 tablespoons rose watergingerbeer, for toppingINSTRUCTIONS:Fill your glass halfway with ice. Add the grapefruit juice, tequila, lime juice, and rose water. Stir to combine and then top with ginger beer. Garnish with fresh roses.Current/recommended reads, links, etc.:The Novel Life of Jane Austen: A Graphic Biography by Janine BarchasFollow us on Instagram @literatureandlibationspod.Visit our website: literatureandlibationspod.com to submit feedback, questions, or your own takes on what we are reading. You can also see what we are reading for future episodes! You can email us at literatureandlibationspod@gmail.com.Please leave us a review and/or rating! It really helps others find our podcast…and it makes us happy!Purchase books via bookshop.org or check them out from your local public library. Join us next time as we read The Dud Avocado by Elaine Dundy

The most polarizing episode yet. This week, Raven loses her mind and Campbell deeply worries about her taste. Together they discuss animal companions, “comic” relief, and an unbelievable cast in the 1998 animated musical film, Quest for Camelot. The Adventurer Recipe: 1 oz herb-infused whisky 0.25 oz lavender syrup 8 oz brown ale Combine all ingredients in a pint glass and gently stir to mix. Garnish with a sprig of sage.   You can support us by donating to: Education Through Music at https://www.classy.org/give/442371/#!/donation/checkout The D'Addario Foundation: http://www.daddariofoundation.org/about/donate  Mr. Holland's Opus Foundation: https://www.mhopus.org/donate/  Email us at boozicals@gmail.com or comment your musical requests or cocktail recommendations! Also be sure to follow us on our Instagram @boozicals for updates on your now favorite podcast.

Pour up a Tensions Collide and kick off season 6 of 'Drinking With...' with McCash as he relives this controversial Oscars 'Best Picture' winner alongside Brandon and Stoney To make the Tensions Collide, you'll need:1.5 oz Bourbon (representing the complexities and underlying tensions)0.5 oz Sweet Vermouth (for a hint of warmth and connection)2 dashes Angostura Bitters (to symbolize the bitter realities and prejudices)Orange peel (for garnish and a glimmer of hope or change)Stir the bourbon, sweet vermouth, and bitters with ice in a mixing glass.Strain into a chilled coupe or rocks glass.Garnish with an orange peel.Directions:Stir the bourbon, sweet vermouth, and bitters with ice in a mixing glass.Strain into a chilled coupe or rocks glass.Garnish with an orange peel.Meaning: This cocktail, like the movie, suggests a darker, more complex undercurrent beneath a seemingly smooth exterior. The orange peel offers a spark of optimism, reminding us that even amidst the difficulties portrayed, there is potential for understanding and connection

Pour up a Tensions Collide and kick off season 6 of 'Drinking With...' with McCash as he relives this controversial Oscars 'Best Picture' winner alongside Brandon and Stoney To make the Tensions Collide, you'll need:1.5 oz Bourbon (representing the complexities and underlying tensions)0.5 oz Sweet Vermouth (for a hint of warmth and connection)2 dashes Angostura Bitters (to symbolize the bitter realities and prejudices)Orange peel (for garnish and a glimmer of hope or change)Stir the bourbon, sweet vermouth, and bitters with ice in a mixing glass.Strain into a chilled coupe or rocks glass.Garnish with an orange peel.Directions:Stir the bourbon, sweet vermouth, and bitters with ice in a mixing glass.Strain into a chilled coupe or rocks glass.Garnish with an orange peel.Meaning: This cocktail, like the movie, suggests a darker, more complex undercurrent beneath a seemingly smooth exterior. The orange peel offers a spark of optimism, reminding us that even amidst the difficulties portrayed, there is potential for understanding and connection

RESOLUTIONS! A new year has arrived, which means it's time to make bold promises you'll quietly abandon by mid-January. But fret not: Chris, Amanda and Matt have returned from a long podcasting hiatus with 3 drinks and a plan to ensure 2026 is your best year ever. Unfortunately, things quickly fall apart after Amanda pours a drink laden with half a stick of butter while admitting she has no ability to track her schedule. Matt then attempts to raise the conversational IQ by questioning whether it's harder to start a good habit or to break a bad one, but the group instead fixates on Amanda's Cheez-It addiction. If you're looking to start 2026 in style, look no further than this latest episode of the 3 Questions, 3 Drinks podcast.  DRINKS IN THIS EPISODE:HOT BUTTERED RUM >> 1 oz dark rum, 1 tbsp butter, 1–2 tsp brown sugar, Hot water, Nutmeg (for garnish). Add butter and brown sugar to a mug. Pour in rum and top with hot water (less than you think). Stir until melted. Garnish with freshly grated nutmeg. Best enjoyed on a snowy day, preferably while questioning your life choices. WATERSHED BOURBON >> Watershed Distillery Uncut, Unfiltered Straight Bourbon. Pour two fingers worth of bourbon over ice (or enjoy neat if you're feeling brave). Sip slowly while running your fingers through your newfound chest hair. MARTINEZ COCKTAIL >> 1½ oz Dingle Gin, 1 ½ oz sweet vermouth, 1 tsp maraschino liqueur (Luxardo preferred), 2 dashes Angostura bitters. Stir all ingredients with ice. Strain into a chilled cocktail glass and garnish with an orange peel and/or a Cheez-It.If you've been enjoying the 3Q3D podcast, please subscribe and consider giving us a rating, a review, or sharing an episode with a friend.  Follow our social sites here:Instagram:  https://www.instagram.com/3drinkspodcast/?hl=enFacebook:  https://www.facebook.com/3Drinkspodcast

Listen to me now and believe me later! This week on the Scary Spirits Podcast, we're not just celebrating New Year's Eve—we're taking you straight to the end of the world! That's right, we're reviewing the explosive 1999 apocalyptic horror-action film “End of Days“, starring Arnold Schwarzenegger. It's the ultimate showdown between good and evil, and trust me, this episode will pump you up! Join your hosts, Karen and Greg, as they dive deep into the chaos, the demons, and the nonstop action that made “End of Days” a cult classic. They'll break down the story, the shocking twists, and the epic battle to save humanity before the clock strikes midnight. And because this is the Scary Spirits Podcast, they're not just talking—they're drinking! You'll hear them mix up a powerful, themed cocktail called the Apocalypse Bourbon Cocktail. It's bold, it's strong, and it's the perfect drink to toast the end of the year. So grab your glass, get ready for judgment day, and join us for an episode that's bigger than the Terminator, scarier than the devil himself, and more fun than a New Year's Eve party in Hollywood. Don't miss it—download now and subscribe! Hasta la vista, boring podcasts! Apocalypse Bourbon Cocktail • 1 oz bourbon• 3/4 oz Kahlua• 1 oz peppermint schnapps• 1 oz vodka Instructions: Add ice to a cocktail shaker. Combine all ingredients in a glass with ice. Add all the ingredients to the shaker. Shake vigorously for 30 seconds. Strain into glass over ice. Garnish as desired. Source: callmepmc.com A Brief Synopsis: A private security guard finds himself caught up in an apocalyptic conflict. The Devil’s only chance of getting out of his eternal prison is to mate with a chosen girl in the last hour of the millennium, and the guard finds himself having to protect the woman from an enemy in whom he does not even believe. Some of the topics discussed and highlights of this episode include: We learn about the invention of Kevlar in 1965. Do you know when the first subway ran? Karen tells us all about the Italian friar and priest Thomas Aquinas. Our rating of the film: This movie was OK. It took us 3 cocktails to get through it. Take our online survey! We want to know more about you! Please take our survey. All questions are optional and you can remain completely anonymous if you prefer. Tell us what you like or would like to hear more of! All music on the Scary Spirits Podcast is provided by the band “Verse 13”. Please check them out. You can listen to all their music on their Bandcamp page. Get social with us! Connect with us on Facebook and Instagram Subscribe on YouTube to watch Greg attempt to make all the featured cocktails Follow @ScarySpiritsPod Questions, comments or suggestions? Shoot us an email at info@scaryspirits.com As an Amazon Associate, we may earn a small percentage of qualifying purchases through our links.

In this week's episode, Kayla and Taylor wrap up 2025 with their favorite pod (and non-pod) reads, plus other favorites from movies, TV, music, and more!This week's drink: French 75 via Friday Night CocktailsINGREDIENTS:1 oz gin½ oz lemon juice, freshly squeezed½ oz simply syrup3 oz ChampagneLemon twist, for garnishINSTRUCTIONS:In a cocktail shaker, add the gin, lemon juice, and simple syrup. Add ice and shake until chilled.Strain into a Champagne flute and top with Champagne. Garnish with a lemon twistCurrent/recommended reads, links, etc.:When Women Ran Fifth Avenue: Glamour and Power at the Dawn of American Fashion by Julie SatowSearches: Selfhood in the Digital Age by Vauhini VartaEat Up!: Food, Appetite and Eating What You Want by Ruby TandohLife After Life by Kate AtkinsonTilt by Emma PatteeTrust by Hernan DiazO Caledonia by Elspeth BarkerWitchcraft for Wayward Girls by Grady HendrixOnyx Storm by Rebecca YarrosGood Things by Samin Nosrat (and her podcast Home Cooking)The Art of Gluten-Free Bread by Aran GoyoagaLugma: Abundant Dishes and Stories from My Middle East by Noor MuradGreat Short Books: A Year of Reading—Briefly by Kenneth C. DavisFollow us on Instagram @literatureandlibationspod.Visit our website: literatureandlibationspod.com to submit feedback, questions, or your own takes on what we are reading. You can also se

The guys shake up a Prohibition-era classic, named for the brave men and women who flew in the face of alcohol bans.SCOFFLAW RECIPE: 1/3 RYE WHISKEY 1/3 FRENCH VERMOUTH 1/6 LEMON JUICE 1/6 GRENADINE Add ingredients into a shaker filled with ice and strain into a chilled cocktail glass. Garnish with speared brandied cherry.Recipe via Harry's New York Bar, ParisWANT MORE SLOP? Check out:PatreonSHOP the webstore at:The Sloppy Boys WebsiteLISTEN to The Sloppy Boys hit songs on:Apple MusicSpotifyYoutubeTOUR DATES, SOCIALS and more at:LinktreeT H E S L O P P Y B O Y S L L CExpand Ascend Conquer Retain Hosted on Acast. See acast.com/privacy for more information.

Although not accused of any criminal wrongdoing, President Donald Trump's name is mentioned many times in the latest release of the Epstein files. The Supreme Court has delivered a blow to the Trump administration's immigration agenda. A month's worth of rain is set to be dumped on parts of California. Authorities have made a breakthrough in the search for missing nine year-old Melodee Buzzard. Plus, the government will start garnishing wages from student loan defaulters next year. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Merry, SCARY Christmas!We actually recorded this episode in late October, so it has a strong Halloween vibe, and in case you wondered, the irony of releasing an episode about 1973's "The Messiah of Evil" on Christmas day is NOT lost on us . . . purely coincidental, too!"Point Dune Wallbanger" 1.5 oz Vodka1 oz Galliano3 oz Blood Orange juice Shake with crushed ice Pour into Old Fashioned glassTop of with a splash of Blood Orange soda Garnish with Blood Orange slice

Raise your flute for France's most elegant aperitif! Uncle Brad and Jules explore the Kir Royal, a sparkling symphony of crème de cassis and champagne that transforms any moment into a celebration. Brad walks listeners through the classic recipe and its surprisingly political origins - from a pragmatic Burgundian mayor's clever marketing to Parisian cafe culture. Jules shakes things up with Tia Barrett's inventive riff, marrying blueberry pomegranate juice, vodka, vanilla, and St.-Germain for a modern twist on the blackcurrant classic. Whether you're toasting with vintage Bollinger or smart-shopping at your local wine shop, Jules wraps the episode with essential champagne-buying tips that'll help you navigate labels, prices, and styles with confidence. Pop the cork and discover why this French favorite has enchanted drinkers for generations.    Thinking about purchasing a Klaris ice machine? Go to craftKLARIS.com and use the code AOD10 for 10% OFF your purchase. Trust us, you won't regret it ;-)    Kir Royal  Glass: Chilled flute glass  Garnish: raspberry / blackberry / currant berries  Directions & Ingredients  In chilled flute glass add:  Chilled champagne (halfway)  ½ oz of creme de cassis  Top off with champagne  Add garnish raspberry, blackberry, or current berries    Tia Barrett's Riff  Glass: Chilled flute glass  Garnish: raspberry / blackberry / currant berries  Directions & Ingredients  In chilled flute glass add:  1 oz. Pom blueberry pomegranate juice  ½ oz. Vodka  ½ oz. Giffard Vanille de Madagascar  ¼ oz. St-Germain  Top off with champagne  Add garnish raspberry, blackberry, or current berries    TIP: Buying champagne    Klaris  IG: @craftklaris  Website: www.craftklaris.com     The Art of Drinking  IG: @theartofdrinkingpodcast   Website: www.theartofdrinkingpodcast.com     Join Jules  IG: @join_jules  TikTok: @join_jules   Website: joinjules.com    Uncle 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

From Wall Street to Main Street, the latest on the markets and what it means for your money. Updated regularly on weekdays, featuring CNBC expert analysis and sound from top business newsmakers. Anchored and reported by CNBC's Jessica Ettinger. Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

Hello Libration Nation! This week I am joined by Nick George, a poet and educator, to discuss This Is The Honey an anthology of poems edited by Kwame Alexander. We talked about Nick's journey with poetry, the significance of diverse voices in poetic anthologies, and the importance of seeing yourself reflected in stories. We read and analyze poems from the anthology, including works by Mahogany L. Brown and Jabari Asim. This is the last episode of 2025 as I'm taking a little break to relax and spend time with my family. Looking forward to some great episodes coming out in 2026!Nicholas Steven George (or, Nick George the Poet) is a poet, educator, DJ and facilitator. He has performed at venues such as TedXCharlottesville, American Psychology Association Annual Convention, University of Lynchburg & Opera Roanoke. In performing his original work, he has opened for renowned poets like Jasmine Mans, Levi the Poet, Alysia Harris, Black Ice & Joshua Bennett. His work dwells at the intersection of culture, identity and spirituality. He has been writing, performing, and teaching for more than two decades. Nick's award-winning work has been featured in a variety of industries and highlighted on platforms on the local and nationwide scale, ranging from private group facilitation and workshops, 1 on 1 coaching, and virtual/in-person performances. Find him on his website or on social media.Moscow Mule2 oz vodka1 oz fresh lime juice4 oz ginger beerFresh mint leaves (about 8-10)Lime wedge (for garnish)IceCopper mug (traditional)In the bottom of a copper mug, add the fresh mint leaves. Gently muddle them with a muddler or the back of a spoon to release their oils.Fill the mug with ice cubes.Pour the vodka and fresh lime juice over the ice.Top off with ginger beer, stirring gently to combine all ingredients.Garnish with a lime wedge and a sprig of fresh mint.Enjoy your refreshing Moscow Mule!In this EpisodeDrinks in the Library MerchSonya SanchezLangston HughesStill I Rise by Maya AngelouAmiri Baraka Black Art

Wait, Jeff Kent is a Hall of Famer? Our snowbirds discuss the rather lackluster winter meetings including the draft lottery, Rule 5 draft, and the size of Buster's suite. Later they break down the Giants approach to improving the roster and why Ben won't be able to dress up as the Black Power Ranger. Also, Jeff Kent makes the Hall of Fame and Marco Luciano is a Pirate.On the cocktail side of things, today Ben is drinking a Calamansi Margarita while Matthew is drinking a Holiday Old Fashioned. Recipes below.Calamansi Margarita2 oz Blanco Tequila1 oz Cointreau1 oz Calamansi Lime JuicePrepare a rocks glass with a salted rim, if desired. Combine the tequila, Cointreau and Calamansi lim juice in a shaker with ice. Shake until chilled and strain into a rocks glass with fresh ice.Holiday Old Fashioned2 oz Bourbon or Rye1/4 oz - 1/2 oz Spiced Demerara Syrup2 Dashes Angostura Bitters2 Dashes Orange Bitters1 Dash Chocolate BittersAdd all ingredients to a mixing glass with ice. Stir for 30 seconds. Strain into a rocks glass with a large cube. Garnish with a cocktail cherry and an orange peel.

The guys take on a turn-of-the-century twist on the Manhattan, created at the original Waldorf Astoria in New York.ROB ROY RECIPE:2oz/60ml SCOTCH .75oz/22ml SWEET VERMOUTH3 dashes ANGOSTURA BITTERS Add ingredients into a mixing glass with ice and stir until well chilled. Strain into a chilled cocktail glass. Garnish with speared brandied cherry.Recipe via Liquor.comWANT MORE SLOP? Check out:PatreonSHOP the webstore at:The Sloppy Boys WebsiteLISTEN to The Sloppy Boys hit songs on:Apple MusicSpotifyYoutubeTOUR DATES, SOCIALS and more at:LinktreeT H E S L O P P Y B O Y S L L CExpand Ascend Conquer Retain Hosted on Acast. See acast.com/privacy for more information.

Do you ever find yourself fighting against the moment? Sometimes the season we're in is not the one we would choose for ourselves. This can be especially difficult during the holidays, a time when we just want things to feel easy and merry. It's tempting to create an illusion, rather than looking at the moment for what it truly is. But what if laying bare the truth will actually set us free? Instead of wasting energy on conjuring a false reality this holiday, perhaps we can simply let it be… however that might look. As we walk through the rainy woods, consider the illusions in your life this season. What can you release to make space for a truer, more meaningful holiday this year? What am I reading?Sleigh Spells by Bella Fallshttps://bookshop.org/a/111301/9798561945052Don't Believe Everything You Think: Why Your Thinking Is The Beginning & End Of Suffering by Joseph Nguyenhttps://bookshop.org/a/111301/9798893310153https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Let it Be by the Beatles What's for dinner?Sheet Pan GnocchiIngredients:1 pound potato gnocchi1 bunch broccolini1 pint cherry tomatoes½ small red onion, thinly sliced2 garlic cloves, sliced2 tablespoons extra-virgin olive oil½ teaspoon sea salt½ teaspoon fresh thyme ½ teaspoon za'atar¼ teaspoon red pepper flakesFreshly ground black pepper6 ounces feta cheeseFresh parsleyInstructionsPreheat the oven to 450°F and line a large rimmed baking sheet with parchment paper.In a large bowl, toss together the gnocchi, broccolini, cherry tomatoes, onion, garlic, olive oil, salt, thyme, za'atar, red pepper flakes, and several grinds of pepper. Spread evenly on the baking sheet.Roast for 10 minutes. Stir, then scatter the feta on top. Roast for 15 to 20 more minutes, or until the gnocchi is tender and the vegetables and feta are browned. Garnish with parsley, if desired. Season to taste and serve.https://www.loveandlemons.com/wprm_print/sheet-pan-gnocchiHealthy Peppermint Hot CocoaIngredients:2 cups cashew milk2 tablespoons cocoa powder2 Medjool dates2 drops of peppermint extract One tablespoon dark chocolate Coconut cream1 cup coconut milk1/2 teaspoon coconut sugar1/4 teaspoon vanillaOne pinch of saltInstructions:In a small pan, heat cashew milk and cocoa powder on low heat. Add Medjool dates cut in 2, then stir regularly. Turn off the stove, then add dark chocolate and peppermint extract and stir until smooth consistency.Pour in a blender, then mix for 1 minute until totally smooth.Beat coconut milk with vanilla and a pinch of salt. When it starts to foam, add coconut sugar and keep beating until it takes a firmer texture.Pour peppermint hot chocolate into 2 cups and serve with one dollop of coconut cream. Enjoy!Support the show

In this week's episode, actress, writer, producer and professional on-screen villain Lindsay Diann pulls up for a raw, funny, and deeply honest conversation about being paper pregnant, navigating miscarriage, and stepping into baby joy after loss. She shares what it was really like inducing her missed miscarriage at home, how hormones had her feeling unhinged, and what partners should—and shouldn't—do when you're carrying that emotional load alone.We dive into the mental shift from “outside girl” to “intentional woman,” why friendships change when marriages and babies enter the chat, and how to be a better friend when someone in your circle goes through trauma. Lindsay also spills on playing the unhinged Leslie on “The Team”, the joy of being a villain, and what's next for her production company, LA Elite Productions, including her upcoming films “Girls Night,” “The Perfect Proposal,” and “Curious.”And because every episode needs something in the glass, today's drink is the Prego-Rita — a citrusy mocktail with a sparkling-wine upgrade for the girls who aren't pregnant.

The guys use the rest of their Hpnotiq to make a marg! Kinda cool!RECIPE HERE: 1.5oz/45ml Patrón Silver blanco tequila.5 oz/15ml Cointreau triple sec.5 oz/15ml Hpnotiq.5 oz/15ml Lime juice (freshly squeezed)Select and pre-chill a coupe glass. Shake all ingredients with ice. Fine strain into chilled glass. Garnish with lime wedge.Recipe via Difford's Guide Hosted on Acast. See acast.com/privacy for more information.