Podcasts about Garnish

Over the past two decades, the Aperol Spritz has gone from holiday staple to American warm-weather icon — and it's not hard to see why. The ratios are easy, the color pops on Instagram, and even the most reluctant cocktail drinker will say yes to bubbles and orange slices. But is there more to the Spritz than just aesthetics and low-stakes refreshment? To help us explore that question, we're joined by Brynn Smith of LA's Bar Next Door. Listen on (or read below) for Brynn's recipe — and don't forget to like, review, and subscribe! Brynn Smith's Aperol Spritz Recipe - 1 ½ ounces Aperol - 3 ounces Prosecco - 1 ½ ounces club soda - Garnish: orange slice Directions 1. Build cocktail in a stemmed glass over Kold Draft ice. 2. Stir lightly with a straw or spoon. 3. Garnish with orange slice.

We're not talking about the Guardians series because it's not over and that's the only reason. Our Rafael Devers apologists breakdown the Devers press conference and debut. They answer the big questions like "are you a dude?" and "would Farhan have made this trade?"Our new cocktail podcast, The Perfect Sip, is on hiatus but new episodes are in production. (Yeah, it's taking a long time ... life, you know?) If you haven't listened yet, you can catch up here: https://the-perfect-sip.captivate.fm/listenSpeaking of cocktails, today Matthew is drinking a Garden Mule while Ben is drinking a Peary Ginger Highball/Cocktail aka The Peary Gingerful Gingerish Highball or Whatever I Called it at the Beginning of the Show. Something Recipes below.Garden Mule2 oz Vodka1/2 oz Sage Simple Syrup2 Fresh Strawberries1 oz Lime JuiceGinger BeerMuddle strawberries and syrup in a cocktail shaker until strawberries are mush. Add vodka and lime juice and ice and shake until well-chilled. Double strain into a collins glass with ice. Top off with Ginger Beer. Garnish with a strawberry. (A) Peary Gingerful (...)1 oz St. Georges Spiced Pear Liqueur1 oz White Rum3-4 oz Ginger Beer4-6 dashes King Floyd's Scorched Pear & Ginger BittersAdd spiced pear liqueur and white rum to a highball glass with no ice. Stir well to combine. Fill glass to the top with ice and add ginger beer. Top with the bitters. Do not stir.#doitforginny

Today we're coming at you with another live episode, recorded in front of an intimate crowd of bartenders and producers, for a deep-dive into a very special category: Chilean Pisco. Joining us is Jopus Grevelink of the José Andrés Group, who arrived armed with a custom cocktail recipe designed to kick off your very own Chilean Pisco journey. Listen on (or read below) for Jopus' recipe — and don't forget to like, review, and subscribe!Jopus Grevelink's Carminacha Recipe - 1 ¼ ounces Chilean Pisco- ¼ ounce Empirical Cilantro- ¾ ounce pineapple/apple gum syrup- ½ ounce fresh lemon juice- ½ ounce Sudachi juice- Garnish: Micro Dianthus FlowerDirections 1. Add all ingredients to a cocktail shaker with ice.2. Shake until well chilled.3. Strain (double strain optional) over a large rock in a chilled Old Fashioned glass.4. Garnish with micro Dianthus flower.

What Dodgers series? The boys marvel over the Rafel Devers trade after breaking down the Dodgers series. Is Devers the big bat the Giants have been longing for or did they get fleeced? Also how does he fit into the roster?Our new cocktail podcast, The Perfect Sip, is on hiatus but new episodes are in production. (Yeah, it's taking a long time ... life, you know?) If you haven't listened yet, you can catch up here: https://the-perfect-sip.captivate.fm/listenSpeaking of cocktails, today Ben is drinking A Giant Surprise while Matthew is drinking a What a Thyme. Recipes below.A Giant Surprise2 oz White Rum1/4 oz Curacao1/4 oz Raspberry Syrup1/2 oz Mango Juice1/2 oz Lemon JuiceCombine all ingredients in a shaker with ice until well chilled. Strain into a coupe glass and garnish with mango cubes, fresh raspberries or a lemon twist.What a Thyme2 oz Gin3/4 oz Thyme Simple Syrup3/4 oz Lime Juice2 Dashes orange bittersAdd all ingredients to a cocktail shaker with ice. Shake for 10-12 seconds. Double strain into a chilled coupe glass. Garnish with a lime wheel or thyme strand.#doitforginny

The guys take a break from the bullshit to focus up on a classic! Juniper and Quinine collide-- in this cocktail for the ages! Do NOT miss this one!GIN AND TONIC RECIPE: 2oz/60ml GIN4oz/120ml TONIC WATERFill a highball glass with ice and add the gin. Top with tonic water and gently stir. Garnish with two lime wheels, or other seasonal garnishes.Recipe via Liquor.com Hosted on Acast. See acast.com/privacy for more information.

The Gin Basil Smash is an herbaceous, bright green game-changer, created by Hamburg's Joerg Meyer in 2008. Equal parts photogenic and palate-pleasing, it's one of those rare drinks that genuinely deserves the title "modern classic". Joining us today is Joerg Meyer himself, diving into the full origin story, teaching us how to perfect his drink, and how to adapt it for different gins. Listen on (or read below) for Joerg's Gin Basil Smash recipe — and don't forget to like, review, and subscribe! Joerg Meyer's Gin Basil Smash Recipe - 60 milliliters gin, such as Rutte Dutch Dry Gin - 30 milliliters fresh lemon juice - 20 milliliters Monin cane sugar liquid - 10 - 15 grams sweet basil (including stems and leaves) - Garnish: basil leaves/tops Directions 1. Add basil to a cocktail shaker and muddle well. 2. Add liquid ingredients and ice. 3. Shake until well chilled. 4. Double strain using a cocktail shaker into a tumbler glass with ice. 5. Garnish with fresh basil.

If you know anything about us, you'll know we love us a Martini. So with National Martini Day coming up on Thursday 19th June, followed by World Martini Day on Saturday 21st June, it would be rude of us not to give a little nod to our signature drink.With that in mind, we've picked out two very different bases for our Martinis, we go high proof with Beluga Gold Line Vodka and low – not in quality, but volume – with Second Sip, a new, recently released 20% abv gin created very much with sessional Martinis in mind by industry stalwarts Leo Robitschek and Nick Strangeway.Make Mine A Martini – 130 cocktails and canapés for fabulous parties by Kay Plunkett-Hogge, is our book choice and it does exactly what it says on the tin. That's if you're staying in… if you're going out, we can't recommend the seven-strong Martini List at Twenty8 NoMad in London highly enough. In the hotseat, we have Tibor Krascsenics, group beverage director at LPM Dubai. He gives us the lowdown on the brand new, extremely stylish cocktail menu, conceived and perfectly presented as a glossy fashion magazine as well as sharing his tip for the perfect Martini.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Turf Club45ml gin (Plymouth or London Dry)45ml dry vermouth7.5ml maraschino liqueur2 dashes absinthe2 dashes orange bittersYour choice of lemon twist /olive/maraschino cherry to garnishMethod: Stir all ingredients over ice and strain into a chilled cocktail glass. Garnish with your choice of lemon twist/olive/maraschino.Method:Add a handful of fresh mint leaves and the sugar syrup to a Julep cup or Rocks glass, then lightly 'muddle' together. Add bourbon, then stir, before adding plenty of crushed ice. Garnish with a sprig of mint.28 NoMadBeluga Gold Line VodkaLPM DubaiLPM RestaurantsMake Mine A Martini – 130 cocktails and canapés for fabulous parties by Kay Plunkett-HoggeSecond SipWith thanks to our partners:Australian Bitters CompanyThe Can MakersThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

It's our 300th episode! Our Hall of Famers (they made me write that) break down the beginning of the Rockies series, discuss the impact of the Chapman and Bailey injuries, and look ahead to the Dodgers series.Our new cocktail podcast, The Perfect Sip, is on hiatus but new episodes are in production. (Yeah, it's taking a long time ... life, you know?) If you haven't listened yet, you can catch up here: https://the-perfect-sip.captivate.fm/listenSpeaking of cocktails, today Matthew is drinking Kiwi Mexicano aka Mexican Kiwi aka Kiwi in Mexico while Ben is drinking a Colorado Bulldog. Recipes below.Kiwi Mexicano aka Mexican Kiwi aka Kiwi in Mexico2 oz Tequila Blanco3-4 ripe kiwi slices (peeled)6-8 fresh mint leaves0.75 oz fresh lime juice0.5 oz agave syrup (adjust to taste)Mint sprig and kiwi wheel for garnishMuddle kiwi and agave syrup until kiwi is chunky bits. Add mint and muddle mint lightly. Add remaining ingredients with ice and shake to chill. Dump all ingredients and ice into a rocks glass (no straining). Add ice to top off, if needed. Garnish with kiwi slice and/or mint sprig.Colorado Bulldog1 oz Vodka1 oz Coffee Liqueur1 oz Cream or Milk1-2 oz Cola (as in Coca-Cola), to taste!Add vodka, coffee liqueur and cream/milk to a rocks glass with ice. Stir well to combine. Top with cola. Enjoy? No, enjoy!#doitforginny

Think daiquiris are too sweet? Ernest Hemingway felt the same way. The legendary writer transformed this classic cocktail into something stronger, sharper, and infinitely more sophisticated. Today we dive into the Hemingway Daiquiri—a drink as bold and uncompromising as the man who inspired it. We'll explore how Papa's particular tastes created a cocktail that's equal parts refreshing and punishing, and discover why this literary legend's drinking habits became as famous as his prose.    Hemmingway Daiquiri   Glass: Coupe  Garnish:   Directions & Ingredients  In shaker add:  3.5 oz Gold Rum (aged 1 – 3 years)  1.0 oz Fresh pink grapefruit juice  0.75oz Maraschino liqueur  1.0 oz Fresh lime juice  0.5 oz of Rich simple syrup (2:1)  Shake for 20 seconds  Strain into coupe, in this case, I think the extra dilution from the ice crystals is warranted    Hemmingway's on Vacation  Glass: Coupe glass  Garnish: fresh nutmeg, mint,   Directions & Ingredients  In mixing glass add:  1.5 oz mezcal + 0.5 oz aged rum   1 oz fresh grapefruit juice  0.75 oz fresh lime juice  0.5 oz coconut water syrup*  0.5 oz Giffard Banane   Dash of saline or a pinch of salt (optional but highly recommended)  Add to a cocktail shaker  Shake and double strain into couope  Garnish with fresh nutmeg and mint    TIP: @susu_51295 What's the difference in a syrup, shrub, and oleo sacrum and when to know to use which one   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

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The foolishness continues

Nothing eases the pain like a 5 game winning streak. The brothers break down the end of the Padres series and (most of) the Braves series. They then use a lightning round to reflect on all of the crazy things that have made this team better ... or not?Our new cocktail podcast, The Perfect Sip, is on hiatus but new episodes are in production. (Yeah, it's taking a long time ... life, you know?) If you haven't listened yet, you can catch up here: https://the-perfect-sip.captivate.fm/listenSpeaking of cocktails, today Ben is drinking a Pink Lagoon while Matthew is drinking a Gin & Tonic. Recipes below.Pink Lagoon1 1/2 oz Vodka1/2 oz Curacao3-4 oz Sparking Strawberry LemonadeAdd Voda and curacao to a highball glass with ice and top with sparkling Strawberry Lemonade.Gin & Tonic2 oz Gin2-3 oz TonicAdd Gin to a rocks glass with ice. Top with tonic water. Garnish with a lime wedge.#doitforginny

Built on a backbone of Jamaican rum, lime juice, Cointreau, and sugar, the Golden Glove first appeared on the menu at Havana's El Floridita, crafted by none other than Constante Ribalaigua Vert, the bar's legendary owner and blender-in-chief. Bringing it into the 21st Century for us today — albeit with a heavy dose of historical influence — is Pepper Stashek of New York's dedicated Daiquiri destination, Bar Kabawa. Listen on (or read below) to discover Pepper's Golden Glove recipe — and don't forget to leave us a review wherever you get your podcasts! Pepper Stashek's Golden Glove Recipe - 2 ounces aged Jamaican rum, such as Appleton Signature - 1 teaspoon Cointreau - 1 tablespoon granulated white sugar - ¾ ounce fresh lime juice (Key lime/Persian lime blend) - ⅛ teaspoon Xanthan gum - 142 grams pebble ice - Garnish: orange twist Directions 1. Add all ingredients to a blender (including ice). 2. Blend until smooth. 3. Pour into a 10 ounce chilled coupe glass and garnish with a large orange twist.

It was the Tuesday Night Purple Purge. Christian Kossd: demoted. Sam Huff: gone. LaMonte Wade Jr.: gone?! The brothers break down the overhaul of the Giants bench and departure of the great Late Night LaMonte. Ben even put together some compilations of some of Wade's bets moments as a Giant. Links right here:Late Night LaMonte's Biggest HitsLaMonte Wade Jr.'s Top 10 Giants Home RunsAll of LaMonte Wade Jr.'s Giants Home RunsBut first they break down the first 3 games of the Padres series: Wilmer gets testy! Webb gets Webbed ... again. Roupp gets Camiloed ("It's not Camilo's fault!" ... Ben made me write that.) And Daniel Johnson arrives just in the "Nick" of time.Speaking of cocktails, today Matthew is drinking Gin Strawberry Smash while Ben is drinking a Purple Purge Recipes below.Gin Strawberry Smash 2 oz Gin3/4 oz Lemon Juice1/2 oz Simple Syrup2-3 StrawberriesStrawberry for garnishMuddle strawberries and simple syrup in the bottom of a cocktail shaker. Add remaining ingredients with ice. Shake until well-chilled. Double strain into a rocks glass with fresh ice. Garnish with a fresh strawberry.Purple Purge1 1/2 oz Indigo Gin1/2 oz Mezcal1/4 oz Islay Scoth (Ben used Laphroaig)1 oz Simple Syrup1 oz Lemon JuiceCombine all ingredients in a shaker with ice. Shake until well chilled. Double strain into a coupe or Nick & Nora glass. Drop three $2 cherries into the bottom because you bought them a while ago and don't really like and this as good of a time as any to put them in a drink.#doitforginny

I bought a trivia game from Go! Games, a company based in Austin. I was at the mall and it was $5 and I grabbed it. It's always nice to have multiple trivia games for the podcast and just for fun. See how many you get right. I will be using this game again in the future, I barely scratched the surface of the questions.

Seriously. We're not doing a bit. Our comedians break down the Marlins series: the offense is still anemic, the starters were good and bullpen was elite. So, same old, same old. Then they discuss the recent chatter in the Giantsphere about the first base situation. Is a change imminent?Is Our new cocktail podcast, The Perfect Sip, is on hiatus but new episodes are in production. (Yeah, it's taking a long time ... life, you know?) If you haven't listened yet, you can catch up here: https://the-perfect-sip.captivate.fm/listenSpeaking of cocktails, today Ben is drinking a Malfeasant while Matthew is drinking a Strawberry Gimlet Recipes below.Malfeasant2 oz Bourbon1/4 oz Simple Syrup2 dashes Angostura bitters1 egg whiteAdd all ingredients to a shaker with no ice. Shake for 10-15 seconds. Open shaker, add ice and shake until chilled. Add to a rocks glass prepared with a large chunk of ice. Garnish with an orange twist and 3 brandied cherries.Strawberry Gimlet2 oz Gin3/4 oz Lime Juice3/4 oz Strawberry Syrup2 dashes Lavender Bitters (optional)Add all ingredients to a cocktail shaker with ice. Shake for 10-12 seconds. Double strain into a chilled coupe glass. Garnish with a fresh strawberry slice.#doitforginny

Most of us are skilled at being kind to others, but do you extend that same level of kindness to yourself? Self-love is a wonderful aspiration, but sometimes it feels hard to reach. Self-kindness can be the path that guides us toward this deeper appreciation. Through small acts of gentleness, we can begin to tend to ourselves with the same care and understanding that we offer to our loved ones.  You are worthy of rest. You are worthy of acceptance. And you are worthy of love. The path always starts with you. What am I reading?The Bane Witch by Ava Morgyn https://bookshop.org/a/111301/9781250835451The Story of Witches by Willow Winshamhttps://bookshop.org/a/111301/9781849949064https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?The Cave by Mumford & Sons What's for dinner? Asparagus & Bacon PenneIngredients:1 lb penne pasta1 lb asparagus1 bag frozen broccoli1 onion4 tablespoons sun dried-tomatoes in olive oil1 package bacon (your choice) Parmesan cheeseSalt and pepperDrizzle olive oil Instructions: Preheat oven to 400 degrees. Line two cookie sheets with parchment paper. Arrange bacon on one sheet. Chop asparagus and onions, place on second cookie sheet, along with frozen broccoli. Drizzle with olive oil, salt and pepper. Bake for 18 minutes, or until bacon and veggies reach desired doneness. Boil pasta according to instructions. When pasta is done, drizzle with olive oil and sun-dried tomatoes. Then mix in diced bacon and veggies. Top with Parmesan, mix thoroughly. Season with salt and pepper. Enjoy! Earl Grey Sparkler Ingredients1 packet of Earl Grey tea1 oz Boiling Water1 oz Fresh Lemon Juice1 teaspoon Honey (adjust to taste)5 oz Sparkling waterSliced lemons for garnishIce cubesInstructions:Brew Earl Grey tea concentrate, and then remove the tea bag. Combine the Earl Grey tea with honey and mix to dissolve.In a glass filled with ice, combine the Earl Grey tea and honey with fresh lemon juice.Top with sparkling water. Garnish with lemon slice. Enjoy!Support the show

Uncle Brad and Jules tackle the luxurious Brandy Alexander – a cocktail so smooth, it practically wears velvet pajamas. This creamy classic may have emerged from the shadow of its lesser-known (but equally delicious) parent cocktail, but it's earned its place as a dessert drink worthy of year-round appreciation.  Uncle Brad starts us off with the traditional Brandy Alexander, made the proper way with cream – because while our friends in Wisconsin might insist on ice cream, we're sticking to the original recipe that put this cocktail on the map. Then Jules shakes things up with her signature Root Beer twist, proving that sometimes the best innovations come from thinking outside the liquor cabinet. Uncle Brad digs into the fascinating origins of this sophisticated sipper and reveals the identity of its mysterious parent cocktail.  Whether you're looking to cap off a dinner party or simply want to treat your taste buds to something special, the Brandy Alexander delivers dessert-level indulgence in liquid form. Just remember: this is a nightcap, not a noon-time refresher... actually, don't let us dictate policy, enjoy it whenever you'd like.  Brandy Alexander  Glass: Coupe  Garnish: Nutmeg  Directions & Ingredients  In shaker glass add:  1.5 oz Cognac / Nice French Brandy  1.0 oz Dark creme de cacao  1.0 oz of Heavy cream  Ice  Shake for 20 seconds or until it's too cold to hold  Strain into your coupe glass  Garnish with fresh nutmeg     Alexander the Float  Rootbeer Alexander Float  A boozy, creamy, spiced summer dessert cocktail  Glass: Pint Glass  Garnish: Nutmeg or shaved chocolate   Ingredients:  2 oz Cognac  1 oz crème de cacao   1/2 oz heavy cream  2 oz root beer (chilled)  1 scoop vanilla bean ice cream  Freshly grated nutmeg (optional)  Instructions:  Add a scoop of vanilla ice cream to your glass  Shake the brandy, crème de cacao, and cream with ice and strain into glass  Top with root beer—slowly! Let it fizz.  Garnish with a dash of nutmeg or a shaved chocolate float.  TIP: Thoughtful question from @Susu_51295 about the differences between syrup, shrub, and oleo sacrum – essential knowledge for any home bartender looking to elevate their craft.     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

Today we're going to explore a drink whose origins are only loosely Mexican — and which, even in today's landscape of endless Martini riffs, doesn't quite qualify as one. Naturally, that drink is called: The Mexican Martini. Joining us to do so is Mario Martinez, Dallas-based head mixologist for Travis Street Hospitality. Listen on (or read below) to discover Mario's Mexican Martini recipe — and don't forget to leave us a review wherever you get your podcasts! Mario Martinez's Mexican Martini Recipe - ¼ ounce agave nectar - ¼ ounce fresh lime juice - ¼ ounce orange juice - ½ ounce olive brine - ½ ounce orange liqueur, such as Jalisco 1562 - 1 ½ ounces reposado tequila, such as Tequila Ocho - 1 dash Firewater tincture (sous vide blend of peppers and Everclear, strained) Directions 1. Add all ingredients to a shaker with ice. 2. Shake until chilled and strain into a chilled Coupe glass with a Tajín rim. 3. Garnish with three olives.

We're counting down the days until Simone Caporale and Lorenzo Antinori open their destined-to-be-hot, new destination bar in Hong Kong but before we hear from them on the what, why and how of their first collaboration, there's our usual housekeeping to attend to.Starting with our product reviews… Gary gets the ball rolling with the latest expression from Johnnie Walker, Johnnie Walker Black Ruby, and Sandrae cracks open a bottle of Gin Mare Capri. Our book choice is definitely one for the bartenders out there, it's the Spirited Awards nominated Bubbles: A Guide to Carbonated Cocktails by Bart Miedeksza and Valentino Girotto.Next we head over to Scarfes Bar in London where the works of British artist and caricaturist Gerald Scarfe are reimagined in the latest menu: Long Drawn Out Sips. Then it's time to hear from two of our favourite Italians, Simone Caporale and Lorenzo Antinori about their new joint project, Montana, which combines 1970s Miami with Cuban hospitality.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Mint Julep60ml Maker's Mark Kentucky Bourbon Whisky20ml sugar syrup (1:1)A handful of mint leavesMethod:Add a handful of fresh mint leaves and the sugar syrup to a Julep cup or Rocks glass, then lightly 'muddle' together. Add bourbon, then stir, before adding plenty of crushed ice. Garnish with a sprig of mint.Bubbles: A Guide to Carbonated Cocktails by Bart Miedeksza and Valentino GirottoGin Mare Capri Mediterranean GinJohnnie Walker Black RubyMontanaScarfes BarWith thanks to our partners:Australian Bitters CompanyThe Can MakersThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

Because this offense is laughable. Our quacks break down the Tigers series: the pitching was great, the offense was not. Later they do a "therapy" session where Matthew revels in the great pitching and Ben wallows in the woeful hitting. Our cocktail podcast, The Perfect Sip, is on hiatus but new episodes are in production. (Yeah, it's taking a long time ... life, you know?) If you haven't listened yet, you can catch up here: https://the-perfect-sip.captivate.fm/listenSpeaking of cocktails, today Matthew is drinking a Gentleperson's Sour while Ben is drinking a Dr.'s Office Lollipop. Recipes below.Gentleperson's Sour2 oz Bourbon1/2 oz Benedictine1/4 oz Simple Syrup3/4 oz Lime Juice1 Dash Peychaud's BittersAdd all ingredients to a cocktail shaker with ice. Shake until well-chilled. Strain into a rocks glass with fresh ice. Garnish with a lime wheel.Dr.'s Office Lollipop1 oz White Rum1 oz Dark Rum1/2 oz Grenadine3-4 oz Dr. PepperMix it with ice and drink it or whatever.#doitforginny

THE FANTASTIC POUR Brett welcomes The Rick of Jeff and Rick Presents: Unpacking the Power of Power Pack: Rick Heinichen to the Fantasti-Lounge to talk Cyclops! We enjoy a Blueberry Mojito and read The Uncanny X-Men #176. Join us in the Fantasti-Lounge as we discuss if Cyclops is better off without Jean Grey, Rick's all-time X-Men team, the best Marvel pilots, not messing with hippos, and much, much more! Secret Pour-igins: The Mojito Cocktail: Blue Summers Ingredients (per drink): 2oz White Rum 75oz Fresh Lime Juice 5oz Blueberry Simple Syrup 8–12 Fresh Mint Leaves Club Soda Instructions In a large glass or mason jar, add 2 scoops vanilla ice cream. Add a shot of Irish cream Add some chocolate syrup Slowly pour in Guinness Top with whipped cream Dash of nutmeg and/or chocolate shavings Stir it up and enjoy Garnish Mint Sprig 3 blueberries Glassware Collins or basically any type of glassware Blueberry Simple Syrup Recipe 1 cup blueberries 1 cup lemon juice 1 cup warm water 1 cup white granulated sugar Mix blueberries, water, and sugar together using a whisk in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Increase heat to medium and bring a gentle boil, stirring often, until syrup is thickened, about 15 minutes. Whisk lemon juice into syrup; serve immediately or cool. Instructions Add the mint, lime juice and simple syrup to a glass and gently muddle. Add the rum and fill the glass with ice. Top with club soda and give an easy stir Garnish with a big mint sprig and blueberries Non-Alcoholic version of Blue Summers Follow all other instructions above, just replace White Rum with additional Club Soda. Comic: The Uncanny X-Men #176, Marvel Comics, 1983 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

UnREAL premiered 10 years ago and is having a panel at the ATX Television Festival this year, so I thought what better way to celebrate than to cover the pilot episode. You can stream the show on Netflix.Reality shows are often full of drama, but in the case of dating show `Everlasting', there may be more drama behind the scenes than there is in front of the camera. Executive producer Quinn commands her staff to get dramatic and outrageous footage for the show, which forces young producer Rachel to manipulate the relationships among the contestants to get the show's final cut to match Quinn's vision of it. As show star Adam searches for his perfect mate, the show's staff members deal with their own romantic predicaments on the set. Rachel's ex-boyfriend is one of the show's cameramen, and his current fiancee, Lizzie, is the makeup artist.“The Final Rose” - An UnREAL Cocktail:

Today I'm talking with wine expert extraordinaire Jane Norrington. We talk about perfect spring cheese pairings and the fascinating world of wine certification. The recipe she tells us about is the ultimate refreshing summer cocktail that will make your patio gatherings feel like a European vacation!Jane's Aperol Spritz Recipe3 parts prosecco2 parts Aperol1 part soda waterIt's a 3-2-1 recipe meaning you can make any amount, using the same recipe. For one person, you'd do 3 ounces prosecco, 2 ounces Aperol, and 1 ounce soda water. For 2 people, you'd do 6 ounces prosecco, 4 ounces Aperol, and 2 ounces soda water.To make it, put ice into a large wine glass. Pour in the prosecco, Aperol, and soda water. Garnish with a wedge of orange.Jane's Links:Website: SeeJaneDrinkWine.comInstagram: @SeeJaneDrinkWineChristine's Links:Blog: CookTheStory.comWebsite: TheCookful.comCookbook: The All New Chicken CookbookRecipes:The Best Flank SteakEasiest Air Fryer Chicken ParmesanHow To Dry-Brine SteaksExtra-Garlicky Garlic Butter ShrimpDIY Avocado Toast Seasoning BlendFrozen WatermelonCooking Beet GreensRecommendation: SYLTBAR Prosecco

There are so many good games out right now?! What are we drinking?Rhubarb Sour1½ oz base spirit (mezcal, gin, whiskey, tequila, white rum, vodka, or sparkling wine)1 oz rhubarb syrup1 oz lemon juice1 strip rhubarb ribbon, for garnish1 egg whiteAdd base spirit, rhubarb syrup, lemon juice, and egg white to a cocktail shaker. Dry shake for 15-20 seconds.Add ice to the shaker and shake again. Strain into a coupe glass. Garnish with rhubarb ribbon (created by running a vegetable peeler down the length of a stalk of rhubarb).#podcast #videogames #movies #pointanddrinkadventure #cannotbetamed  #blueprince #clairobscurexpedition33 #videogamevinylVideo Game footage is from game trailers and/or recordings from Pam and Michelle. Movie footage from movies (go figure).Twitch: Petee_Puff  ►    /https://www.twitch.tv/petee_puffCannot be Tamed  ►        /https://www.youtube.com/@UCzwyF_IcyMP86ilsmKD1Pcw Twitch: Cannot be Tamed  ►    /https://www.twitch.tv/cannotbetamedCheck out PolyMedia Network for more fun content ► http://polymedianetwork.com/Music in the video is from The Sims 2.  Want to see us on other social media?Bsky Pam -   /https://bsky.app/profile/pamd.bsky.socialBsky Michelle -   /https://bsky.app/profile/peteepuff.bsky.social  Instagram Pam -   /https://www.instagram.com/cannot_be_tamed/ Instagram Michelle -   /https://www.instagram.com/petee_puff/Send us a Message

The crew finally chat about Stuart Gordon's 1986 Lovecraft-inspired "From Beyond" - and what a grand old time it was!  Barbara Crampton, Jeffrey Combs, Ken Foree, pineal glands - what's not to like?"Resonator" cocktail 2 oz Gin1 oz Cherry Liqueur1/2 oz simple syrup1/4 oz or less Pernod/AbsintheCombine and shake with ice and strain into a cocktail glass.Garnish with Orange twist.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/

Well that was royally mid. (Sorry, couldn't resist.) Our anti-monarchists briefly reference the very blah Royals series, sing the praises of Hayden Birdsong (KAKAW!), feign shock at Justin Verlander's move to the IL, and lament streaky offense. Then, they do the unthinkable and call out Jung Hoo Lee. (Someone has to!) Also, they discuss how the Giants can get better but they don't say the "T" word.Our new cocktail podcast, The Perfect Sip, is on hiatus but new episodes are in production. (Yeah, it's taking a long time ... life, you know?) If you haven't listened yet, you can catch up here: https://the-perfect-sip.captivate.fm/listenSpeaking of cocktails, today Matthew is drinking a Blackberry Bramble while Ben is drinking a Ginger Margarita Recipes below.Blackberry Bramble2 oz Bourbon1/2 oz Grand Marnier1/2 oz Simple Syrup5 Fresh Blackberries3/4 oz Lemon Juice1 Dash Black Walnut Bitters (optional)Muddle the berries and simple syrup in a cocktail shaker until berries are completely smashed, releasing the juices. Add the remaining ingredients with ice and shake until well-chilled. Double-strain into a rocks glass with fresh ice. Garnish with black berry and/or mint sprig.Ginger Margarita2 oz Tequila1/2 oz Ginger liqueur3/4 oz Lime juice2 dashes Ginger-Pear BittersCombine all ingredients in a shaker with ice. Shake until chilled. Strain into a rocks glass with fresh ice. Garnish with a lime wheel and candied ginger.#doitforginny

In this week's episode, Kayla and Taylor discuss Betty Smith's 1943 novel A Tree Grows in Brooklyn. Topics include horrible Brooklyn bits, elusive cocktail ingredients, the incredible detail and specificity of the characters and events in this book, how relatable people are even 100+ years later, the current real estate situation in Brooklyn, class prejudice, education as a means to improve your life, Katie and Johnny as people and parents, and singing the praises of Francie Nolan. Plus, we talk about the state of streaming, movies, and connectivity today.This week's drink: Brooklyn via liquor.comINGREDIENTS:2 oz rye whiskey1 oz dry vermouth1/4 oz maraschino liqueur1/4 oz Amer Picon (or 1/4 ounce Bigallet China-China Amer or 2 dashes Angostura bitters)Garnish: Luxardo maraschino cherryINSTRUCTIONS:Add the rye whiskey, dry vermouth, maraschino liqueur and Amer Picon (or substitute) into a mixing glass with ice and stir until well-chilled.Strain into a chilled coupe glass.Garnish with a skewered maraschino cherry.Current/recommended reads, links, etc.:The Boxcar Librarian by Brianna LabuskesFollow 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 Gone Girl by Gillian Flynn.

We're watching a sequel to a movie we watched years ago, before we started this podcast, so if you want to catch up first, you'll have to watch Killer Piñata. You should do that, it was a good one. Bride of the Killer Piñata: It's been nearly a decade since our heroines first defeated the deadly Killer Piñata. Since then, adult life has become boring as shit. Work. Kids. Eating the same damned thing for dinner every night. No one trying to murder you. Sucks. Thankfully, some freakin' idiots break into their house to try and steal the exorcised corpse of the original KP. Unfortunately, especially for one guy who ends up becoming a literal d*ckhead, they awaken the spirit of the KP and he returns to his murderous rage. While sad for those guys, it's the greatest thing that has ever happened for our heroes, getting them out of the rut of a life they had settled into. Now they have to track down KP, as well as a second piñata that came to life, and with whom KP has fallen deeply in love.Bride of the Killer Piñata final grade: Steve: The movie was a little long, coming in at nearly two hours. Maybe an independent editor would have helped trim a little fat. Practical effects were great. The articulating piñata puppet was solid. Acting was better than you usually get with casts like this. 4.386/5.0Brandon: Although all the side-quests were pretty well done if taken individually, there were probably still too many of them and detracted from the overall product. That said, this one is easily one of the better movies we've watched, doing well on a low budget, hitting the right humor spots, and actually...sorta...pulled off the piñata romance. 4.249/5.0Cocktail of the Week:Italian Piñata1 oz Tequila Blanco1 oz Aperol2 oz Grapefruit JuiceSquirty of Lemon JuiceClub SodaRed Alert! Building a citrus cocktail in the glass. No shaking. Don't tell anyone. Combine everything but the club soda over ice directly in the glass, stir to combine, then top with as much club soda as you need. Garnish with a hunk of grapefruit.Cocktail Grade: No sweeteners in this one, so it might cure diabetes. A well-balanced drink, citrusy and refreshing. A good one after a day of yardwork in the hot sun. 4.0/5.0------------------Contact us with feedback or cocktail/movie recommendations to:boozeandbmovies@gmail.comX: @boozeandbmoviesInstagram: @boozeandbmoviesThreads: @boozeandbmovieswww.facebook.com/boozeandbmovies

This has always been a film I have enjoyed with a great cast and a great story to keep you intrigued. I would also recommend the tv show if you get a chance to watch it, too bad it only lasted one season. This is such a great thriller from the 90s, so rent it or buy a copy online. Policewoman Amelia Donaghy (Angelina Jolie) is in hot pursuit of a serial murderer whose calling card is a small shard of bone extracted from each of his victims. Unable to decipher the cryptic clues the killer leaves behind at the scene of the crime, Amelia calls upon quadriplegic forensic criminology expert Lincoln Rhyme (Denzel Washington) to help. With Amelia acting as Rhyme's able-bodied go-between, the pair piece together disparate clues, hoping they will learn who the next victim is.The Bone Collector:

Who here loves cooking with essential oils? Don't be shy, we are all family here. Both Sarah and Vicki love using essential oils to enhance the flavor of any dish using food beyond grade essential oils. AKA doterra oils with the supplement facts label on them.  Join them for a delicious episode that will leave you wanting to open up your bottles and begin using some of the ones they highlighted in this episode.      Get this Book! Link for Essential Emotions book https://amzn.to/3Qd1PJv   Are you ready to release emotions that have been weighing you down? Book a session today! Book with Vicki: https://vickilebrilla.com/coaching Book with Sarah: https://sarahsepos.com/coaching     Vicki's Link- http://referral.doterra.me/1214454 Sarah's Link- https://referral.doterra.me/107766   Get your FREE Sample of VMG (US listeners Only) https://theessentialoilscoop.com/vmgsamples   Scoop of the Day Diffuser Blend 4 Lemon 2 Rosemary 1 Peppermint   dōTERRA Raspberry Limeade with Lime Essential Oil Ingredients: Raspberry Purée: 2 cups raspberries ½ cup sugar or honey 1 cup water Drink: Limes Sparkling water Ice 1–2 drops Lime essential oil Instructions: In a small saucepan, combine the water, sugar or honey, and raspberries. Cook until the sugar has dissolved. Cool and strain. To serve, add raspberry purée (around 2 tablespoons), ice, juice of 1 lime, and Lime essential oil to a glass. Top with sparkling water. Garnish with limes and raspberries. Enjoy!   dōTERRA Blueberry Orange Muffins with Wild Orange Essential Oil Ingredients: ½ cup butter, softened ½ cup honey 3 large eggs 1 cup orange juice 1½ cups flour 1½ teaspoons baking powder ½ teaspoon ground cinnamon ¼ teaspoon lemon juice 1 cup blueberries 1½ cups coconut ½ teaspoon Wild Orange essential oil Instructions: Preheat the oven to 350°F. Cream together the butter and honey in a mixer. Add the eggs, orange juice, and Wild Orange essential oil and mix. Add the dry ingredients and mix thoroughly. Fold in the blueberries, 1 cup coconut, and lemon juice. Line a muffin tin and pour in the batter. Top with the remaining ½ cup coconut. (If you don't like coconut, you can also use slivered almonds.) Bake for 30–40 minutes. Let cool and enjoy!   Welcome into our little essential oil world where we talk about the physical and emotional support of our essential oils.   Hi friends, don't forget to leave us a review, your feedback is always welcome, and helps this podcast reach more ears.  Join us in our New Facebook Community! Connect on Instagram  We upload a brand new episode every Tuesday and Thursday!   Join our step challenge: https://theessentialoilscoop.com/stepchallenge   Want to learn more about us? theessentialoilscoop.com   Remember to like, share, and subscribe to our podcast so you will be notified every time we upload a brand new episode.  Leave us a review as well, your feedback is always welcome.  Also opt-in to our newsletter at theessentialoilscoop.com/news If you have any questions or have subject ideas you would like us to cover please email us at theessentialoilscoop@gmail.com   Tag us on socials using #theessentialoilscoop   Disclaimer:  Welcome to The Essential Oil Scoop Podcast. We want to remind our listeners that the information provided in this podcast is for educational purposes only and should not be considered as a substitute for professional medical advice, diagnosis, or treatment. The use of essential oils is a personal choice and should be done at your own risk. We are not medical professionals and cannot diagnose, treat, or prescribe any medical condition. Please consult with a qualified healthcare provider before using any essential oils or making changes to your healthcare routine. Any information or opinions expressed in this podcast are those of the hosts and guests and do not necessarily reflect the views of any particular organization. Thank you for listening.  

Someone tell that Lawlar kid to get his head out of his ... the boys breakdown the Arizona series, the rise of Christian Koss and finish asking the question: are the Giants good or bad? (It's not mediocre, we promise.)Our new cocktail podcast, The Perfect Sip, is on hiatus but new episodes are in production. (Yeah, it's taking a long time ... life, you know?) If you haven't listened yet, you can catch up here: https://the-perfect-sip.captivate.fm/listenSpeaking of cocktails, today Matthew is drinking an Orange Melon while Ben is drinking a Glass Full of Cherries. Recipes below.Orange Melon2 oz London Dry Gin3/4 oz Lime Juice1/2 oz Orgeat Syrup1/4 oz Elderflower Liqueur4-5 1-inch chunks cantaloupePlace cantaloupe into a shaker and muddle until completely pulverized. Add remaining ingredients and ice to the shaker. Shake for 10-12 seconds, until well-chilled. Double strain into a double rocks glass with fresh ice. Garnish with a cantaloupe chunk.Glass Full of Cherries2 oz Gin1 oz Lemon Juice1 oz Simple Syrup1/2 oz Cherry Heering Liqueur2 dashes Peychaud's bittersShake in a shaker with ice until chilled. Double strain into a coupe glass. Garnish with a lemon/cherry sail.#doitforginny

We're back with season 9 and over the next few weeks we'll be talking to some of the fabulous people we've met up with during our recent travels but this episode begins, as always with our chosen products: the first of which is Be-Gin a gin celebrating all things flowers and the second, a new range from Cointreau which zones in on citrus.Our book is spiritual wisdom, seasonality and locality personified, it's Hyper Drinks, the debut book from Angelos Bafas aka Mr Ungarnished, and we head to Shoreditch for Waltz, the new bar from Gento Torigata.For our first interview of the season we're talking to Rodrigo Urraca, Marcos Di Battista and Eric Van Beek, the dream team behind Handshake Speakeasy in Mexico City, recently taking the top slot on North America's 50 Best Bars List for the second consecutive year and currently number one in the world. We hear from them about the highs and lows of being number one and why they won't have their awards on the back bar.What we're mixing:Grand Mimosa90ml sparkling wine45ml orange juice15ml Grand MarnierOrange zest or slice to garnishMethod: Add 45ml of sparkling wine to a chilled wine glass, the add the fresh orange juice and Grand Marnier. Gently 'pull through', then top with the remains 45ml of sparkling wine. Garnish with the orange garnish or zest.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:Be!GinCointreau Citrus SeriesHandshake SpeakeasyHyper Drinks by Angelos BafasWaltz barWith special thanks to our sponsors of this episode The Can Makers The Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

Enjoy this fun bonus episode with Karen Tartt, who shares her expertise with a phenomenal and tasty migraine friendly cocktail she created. Dr. Abbie Ross, PT, NCS, Dr. Danielle Tolman, PT and Karen are also joined by Christine Moyer from the podcast Unsteady and Unfiltered. First, prepare the "shrub"Woody Pear Shrub -1 ⅓ cup Pear Juice* -⅔ cup Cane Sugar -1 cup White Distilled Vinegar -2 large sprigs of Rosemary -4 bunches of Thyme -3 Bay Leaves Measure and add all ingredients into a pot on your stove. Cover and turn heat to high. Bring liquid to a boil. Turn down the heat, take off the lid and stir until the sugar is completely dissolved. Turn off the heat and let cool to room temperature. Pour the contents of the pot into a sealable container and store in the fridge for several hours or overnight. In the morning, strain steeped herbs out of the liquid using a wire mesh strainer or a nut milk bag. Store finished shrub in a sealable container in the fridge until use for up to a month. *Be mindful of the ingredient label when selecting a pear juice. You'll want to find one that uses ascorbic acid (powdered Vitamin C) as the color protectant instead of lemon juice. Knudsen Juice is a widely available brand that is safe, although I'm sure there are many that are also okay.Pear Cocktail-1 ¼ oz 40% Clear Spirit (vodka, gin, blanco tequila, etc.) -2 oz Woody Pear Shrub -Soda Water -Ice *Measure ingredients into a Collins glass over ice. Using a spoon, gently stir to incorporate all ingredients. Garnish with additional herbs (rosemary, thyme & bay). About KarenIn March of 2019, after 18 months of searching for answersto the seemingly mysterious symptoms Karen had been experiencing, she was diagnosed with Chronic Vestibular Migraine. Post diagnosis, she learned about the ⁠Johns Hopkins Migraine Diet⁠ through Dr. David Buchholz's book, ⁠“Heal Your Headache”⁠, and started to undergo the tedious elimination process to figure out her personal migraine triggers. In May of 2020, during the Covid pandemic quarantine, Karen launched a blog focused on migraine-friendly cocktails for the at-home bartender, Tartt Drinks. This creative outlet, along with an online audience of fellow migraineurs, provided a space for her to explore the cocktails, flavorsand spirits that were missing from the lives of those affected by migraine. Her migraine-friendly cocktails have since been featured in the Bombay Sapphire Artist Showcase, ⁠Speed Rack⁠ Trading Cards, ⁠Dizzy Cook⁠'s first book release party, ⁠Miles for Migraine⁠ ⁠Social Events⁠ and an upcoming cocktail book. She currently resides in San Francisco, CA and works at ⁠Wildhawk⁠ in the Mission District. She's currently researching gas chromatography analysis in spirits to more clearly define what makes a spirit migraine-friendly. She's also studying different ways to create more complete citrus alternatives.Karen can be reached for consultations and inquiries at ⁠clearspiritandmind@gmail.com⁠.Hosted by:

I love getting screeners to watch and I recently got a screener for The Ruse, it is written and directed by Stevan Mena. This film was wonderful! Such a gripping thriller that kept you waiting for more. It will be released in theaters on May 16th, this Friday! Go check it out when you can. I had the pleasure of chatting with Stevan Mena over zoom and got to ask him a few questions about the film. Stevan recommended a Captain Morgan and Coke for the drink, but I also used ChatGPT to create a fun themed cocktail for you to make.If you are curious, The Ruse is about an in-home caregiver who fears for her life after being assigned to a mysterious elderly patient in a remote seaside home. Go to https://therusemovie.com/ to find a theatre near you.

The guys "taste the rainbow" with their latest invention-- a Silk Panties-inspired drink destined to break the internet, flip the script and send shockwaves throughout all of humanity!CARMEN MIRANDA RECIPE:2oz/60ml VODKA1oz/30ml VARIOUS FRUIT LIQUEURS AND SCHNAPPSESCombine at least 4 different fruit liqueurs and/or schnappses in a shot glass. Add them to a shaker filled with ice, along with vodka. Shake and strain into your favorite glass. Garnish as much as possible.Recipe via The Sloppy Boys Hosted on Acast. See acast.com/privacy for more information.

In our first ever recording in front of a live audience at the VinePair HQ, we're revisiting the Old Fashioned, a drink that embodies the very definition of the cocktail and a concoction that has not only withstood the test of time but tells the very evolution of modern craft cocktail culture. Joining us to unpack that journey and dive deep on ingredients and technique is returning guest Steve Schneider, partner, bar manager and bartender at New York's Sip & Guzzle, and partner at Employees Only Singapore, The Odd Couple in Shanghai and The Elysian Café in Hoboken, N.J. Listen on (or read below) to discover Steve's Old Fashioned recipe — and don't forget to leave us a review wherever you get your podcasts!Steve Schneider's Old Fashioned Recipe - 2 ounces 100-proof rye whiskey, such as Rittenhouse (or bourbon)- 1 heaped bar spoon Demerara syrup (2:1)- 3 dashes Angostura bitters- Garnish: orange twist and brandied cherryDirections 1. Add all ingredients to an Old Fashioned glass filled with ice or one large rock.2. Stir briefly until chilled and incorporates (much shorter stir for single large cube).3. Express orange twist and place on ice and garnish with brandied cherry.

If you are behind on your student loan, your vote for Trump was likely a vote to get your wages, tax returns, and pension garnished.Subscribe to our Newsletter:https://politicsdoneright.com/newsletterPurchase our Books: As I See It: https://amzn.to/3XpvW5o How To Make AmericaUtopia: https://amzn.to/3VKVFnG It's Worth It: https://amzn.to/3VFByXP Lose Weight And BeFit Now: https://amzn.to/3xiQK3K Tribulations of anAfro-Latino Caribbean man: https://amzn.to/4c09rbE

I hadn't seen this movie in a very long time and I forgot a lot about it, which means I am sure you have as well, that or you have never seen the film. If you are wondering, Beverly Hills Ninja is about a young American boy that washes ashore near a village populated by skilled Japanese warriors, they raise the child as one of them and instruct him in the ways of ninjitsu. Unfortunately, he grows up to be the overweight and inept but very enthusiastic Haru (Chris Farley), who remains intent on becoming a real ninja. Haru's first assignment -- protecting a beautiful woman from California -- doesn't go smoothly, since he's both uncoordinated and completely unaccustomed to Western culture.Beverly Hills Iced Tea (diffordsguide.com):Ingredients3⁄4 oz Hayman's London Dry Gin3⁄4 oz Ketel One Vodka1 oz Cointreau triple sec liqueur1⁄2 oz Lime juice (freshly squeezed)1⁄2 oz Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)Top up with Brut champagne/sparkling wineDirectionsShake first five ingredients with ice and strain into ice-filled glass. Top with champagne and gently stir. Garnish with lime zest twistDrinking Game (finishyourdrinks.com):Drink when...Haru's shoes go missing.someone enters the ninja zone.a character dies.Haru breaks something.brand name products and prominently in the scene.someone says "great white ninja".As always, drink responsibly and with others. Follow or subscribe wherever you listen to the podcast. Follow me on Instagram and Twitter at @Line_Drunk.

MONEY & WEALTH! Chris kicks Episode 92 off with a (clearly very legitimate) pyramid scheme sales pitch to Amanda and Matt, who prove, yet again, that there's a sucker born every minute. But the talk quickly shifts to hard-hitting money truths—childhood lessons we ignored, what “F-you money” really means, Rockefeller's quip about craving “just a little bit more,” and how ego sabotages our savings. Along the way, Amanda reveals her Cadbury Egg obsession knows no budget, Matt dreams of cruising in a Saab 900, and Chris suggests tipping valet drivers with $2 bills like a benevolent Bond villain. DRINKS IN THIS EPISODE:CLASSIC DAQUIRI >> 2 oz light rum, 1 oz fresh lime juice, ¾ oz simple syrup. In a cocktail shaker with ice, shake vigorously until well-chilled, strain into a coupe, and enjoy this bright, citrusy nod to Hemingway, JFK, and warm spring nights.THE WHITE LADY>> 2 oz gin, ¾ oz triple sec (or Cointreau), ¾ oz lemon juice, 1 egg white. Dry shake, then shake with ice, strain into a coupe. The once-maligned White Lady gets her long-overdue redemption.MINT JULEP >> 2 oz Four Roses bourbon, ½ oz demerara simple syrup, Fresh mint (muddled + garnish). Muddle the mint with the demerara syrup in the bottom of a Julep glass and then discard the mint. Pour in the bourbon, stir, and then pack the glass with crushed ice. Garnish with a mint sprig and serve with a metal straw. Enjoy the official cocktail of the Kentucky Derby while making a reckless bet on the longshot to win it all.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=en  Facebook:  https://www.facebook.com/3Drinkspodcast

The Willy vibes have been great but this is even better. Our mountaineers break down the Rockies series including the continuing rise of Willy Adames and the surge of ... checks notes ... Luis Matos?! They also discuss the position player depth problem and what can be done about it mid season; Trades? Call ups? Or is it just "hope they get better"? Oh no. It's the last one, isn't it?Our new cocktail podcast, The Perfect Sip, is on hiatus but new episodes are in production. (Yeah, it's taking a long time ... life, you know?) If you haven't listened yet, you can catch up here: https://the-perfect-sip.captivate.fm/listenSpeaking of cocktails, today Ben is drinking a Bantha Milk Margarita while Matthew is drinking a Binary Sunset. Recipes below.Bantha Milk Margarita2 oz Tequila1/4 oz blue Curacao1/2 oz Cream of Coconut1/2 oz lime juice1/2 oz pineapple juiceCombine all of the ingredients in shaker with ice and shake until chilled. Strain into a rocks glass with fresh ice. Garnish with pineapple fronds.Binary Sunset1 1/2 oz Reposado Tequila3/4 oz Aperol1/2 oz Cinnamon Syrup1/2 oz Lime Juice1/4 oz Grand Marnier1/4 tsp GrenadinePrepare chilled cocktail glass by adding Grenadine to bottom of glass. Add remaining ingredients to a cocktail shaker with ice and shake for 10-12 seconds. Double strain into a cocktail shaker with ice. Garnish with a lime wheel and orange wheel.#doitforginny

The Diamondback owes its name to the Maryland terrapin and not the similarly titled venomous snake. Still, plenty of folks meet this cocktail expecting a bite — and no wonder. It's stirred, complex, and can end up being an extremely boozy mix of rye, apple brandy, and Chartreuse. Joining us to explore the drink is Pennsylvania-based Patrick Jennings, the bar manager at Philadelphia's Andra Hem. Listen on (or read below) to discover Patrick's Diamondback recipe — and don't forget to like, review, and subscribe! Patrick Jennings' Diamondback Recipe - 1 ½ ounces Rittenhouse Rye - ¾ ounce Green Chartreuse - ¾ ounce Laird's Bonded Apple Brandy - Garnish: brandied cherry Directions 1. Add all ingredients to a mixing glass with ice. 2. Stir until well chilled and strain into a chilled coupe glass. 3. Garnish with brandied cherry.

ARTIFICIAL INTELLIGENCE! These days, AI is all the rage, but it's also fueling more late-night doomscrolling than many care to admit. Whether we like it or not, though, Artificial Intelligence is no longer the stuff of science fiction — it's here, it's evolving faster than we are, and in some unsettling ways, it feels like we've begun teaching rocks to think (what could go wrong?). On the bright side, the rocks in 3Q3D's cocktail glasses are still cold, and the conversation – at least for now – still involves real people. While Chris Mikolay appears to welcome our new AI overlords, noted technophobe and hunter-gatherer enthusiast Amanda Adams assumes Episode 91's hosting duties, leading the trio down a dark and winding path that questions how AI is reshaping creativity, education, relationships, and perhaps, what it even means to be human. DRINKS IN THIS EPISODE:BABY GUINNESS SHOT >> 1 oz Kahlúa; 1/2 oz Baileys Irish Cream (floated carefully on top). Pour the Kahlúa into a shot glass. Using the back of a spoon, carefully float the Baileys on top to create a layered – and nearly perfect – deep fake of a miniature Guinness.PERFECT MANHATTAN COCKTAIL >> 2 oz rye whiskey; 1/2 oz sweet vermouth; 1/2 oz dry vermouth; 2 dashes Angostura bitters. Add all ingredients into a mixing glass with ice. Stir until well chilled. Strain into a chilled coupe or martini glass and garnish with a Luxardo cherry or a lemon twist. A classic cocktail that pairs perfectly with a Cadbury Egg (or 3).PINK GIN COCKTAIL >> 2 oz Dingle Gin (or any London dry gin); 2–3 dashes Angostura bitters. Add gin and bitters to a mixing glass filled with ice. Stir gently and strain into a chilled cocktail glass. Garnish with a lemon twist if desired.Simple, sophisticated, and tinged with just enough mystery — fitting for a conversation about our AI future.  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=en  Facebook:  https://www.facebook.com/3Drinkspodcast  

Icebox desserts are no-bake or low-bake desserts that assemble quickly and set in the refrigerator. Plus they have a unique history dating to when Americans were modernizing their kitchens and embracing electricity. Bobbie Lloyd is the CEO and chief baking officer at Magnolia Bakery. She joins us to talk about some of the recipes in the new cookbook The Magnolia Bakery Handbook of Icebox Desserts: Classic and Creative Icebox Desserts with a Magnolia Bakery Twist. She'll also share how to adapt them, and field listener's calls and questions.Magnolia Bakery's Famous Banana PuddingBanana pudding has been around since the late 1800s, when faster steam ships meant bananas could make their way to US ports. It was first made with sponge cake, but by the 1920s, cake was replaced with vanilla wafers. For this recipe, I use Nabisco Nilla wafers and strongly recommend you don't make any substitutions to ensure you get the same crave-worthy texture of this iconic dessert.MAKES 4 to 5 quarts; serves up to 16INGREDIENTSPART ONE1 (3.4oz) package instant vanilla pudding mix, preferably Jell-O1 (14oz) can sweetened condensed milk1 ¼ cups (300g/10.6oz) ice-cold waterPART TWO3 cups (720g/24oz) heavy creamASSEMBLY1 (11oz) box Nilla wafers4 large or 6 small bananas, slicedINSTRUCTIONSMAKE PART ONE: Place the pudding mix into a 4-quart bowl and set aside.In a 2-quart liquid measuring cup or bowl with a spout, whisk together the sweetened condensed milk and water until smooth.Slowly pour the liquid into the bowl with the pudding mix while whisking constantly until thoroughly combined. Scrape the bottom and sides of the bowl with a spatula and stir until smooth. Cover with plastic wrap and place in the refrigerator for a minimum of 30 minutes. The pudding can be made ahead up to 24 hours. MAKE PART TWO: In a stand mixer fitted with the whisk, whip the heavy cream on medium speed for 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain. Scrape the bottom and sides of the bowl. TO ASSEMBLE: Select either a trifle bowl, a 9 × 13-inch pan, a wide glass bowl with a 4- to 5-quart capacity, or individual bowls.If using a trifle bowl, spread one-quarter of the pudding over the bottom of the bowl, then layer with one-third of the cookies and enough banana slices to cover the cookie layer. Repeat the layering twice more. End with a final layer of pudding. Garnish the top with additional vanilla wafer cookies or cookie crumbs.Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. The cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling.From The Magnolia Bakery Handbook of Icebox Desserts by Bobbie Lloyd. Copyright © 2025 by Magnolia Intellectual Property, LLC. Reprinted by permission of Harvest, an imprint of HarperCollins Publishers.

The guys drink the official cocktail of The Masters Tournament. The recipe comes from Augusta National Golf Club, which hosts the tournament annually.AZALEA RECIPE: 1.25oz/37ml VODKA.5oz/150ml LEMONADE.5oz/15ml GRENADINECombine ingredients in an ice-filled glass and stir. Garnish with cherry and lemon wheel.Recipe via The Masters Tournament Hosted on Acast. See acast.com/privacy for more information.