Podcasts about Garnish

Spooky Season continues on 'Drinking With...' - pour up a 'Dead Don't Daiquiri' and join McCash as he looks back at this thrilling remake of George A. Romero's classic from 1978 alongside Brandon and Stoney. Today, we're drinking with...Dawn of the Dead. To make the Dead Don't Daiquiri, you'll need:2 oz Dark Rum3/4 oz Lime Juice1/2 oz Blood Orange Liqueur1/2 oz Simple Syrup2 dashes bittersRed SugarFreeze Dried RaspberriesDirections:Rim a glass with lime juice and red sugar for that “flesh wound” look. Shake all ingredients with ice. Strain into the glass. Garnish with gummy brains for an added spooky take. 

The guys whip up a delicious delicacy from the nation's drunkest state.PINK SQUIRREL RECIPE:.75oz/22ml creme de noyaux.75oz/22ml white creme de cacao1.5oz /45ml heavy creamGarnish: freshly grated nutmegAdd the creme de noyaux, white creme de cacao and heavy cream into a shaker filled with ice and shake until well-chilled. Strain into a chilled coupe glass. Garnish with freshly grated nutmeg. Hosted on Acast. See acast.com/privacy for more information.

In this week's episode, Kayla and Taylor discuss Lidia Yuknavitch's 2022 novel Thrust. Topics include chicken stock, Neptune's gin, water apocalypse, the Statue of Liberty (and Clueless quotes about it), the sexy bits of the novel, toxic masculinity (oh hey, we know her), and feeling your feelings. Plus, we talk about The Life of a Showgirl (of course). This week's drink: Sea Foam via Rhubarb & LavenderINGREDIENTS:Sea salt foam:2 oz liquid egg whites, equivalent to two egg whites½ oz lemon juice¼ tsp sea saltCocktail:2 oz gin, such as Hendrick's Neptunia1 oz simple syrup½ oz lemon juicedried seaweed, for garnishINSTRUCTIONS:In a mixing bowl combine the egg whites, lemon juice, and sea salt. Beat on high until there are soft peaks. The extra liquid from the lemon juice will prevent the foam from becoming too stiff and some liquid will separate from the foam. Set aside while making the cocktail. Makes enough for 2 to 3 cocktails.In a cocktail shaker add the gin, simple syrup, and lemon juice. Add ice, then cover and shake for 10 to 15 seconds. Strain into a coupe glass. Spoon a layer of foam on top. Garnish with dried seaweed if desired. Enjoy!Current/recommended reads, links, etc.:Good Things: Recipes and Rituals to Share with People You Love by Samin NosratLugma: Abundant Dishes and Stories from My Middle East by Noor MuradHamnet by Maggie O'FarrellWhen the Going Was Good: An Editor's Adventures During the Last Golden Age of Magazines by Graydon CarterEat Up! Food, Appetite and Eating What You Want by Ruby TandohFollow 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 Buffalo Hunter Hunter by Stephen Graham Jones

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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 Apple of My Eye while Ben is drinking ... It's Just Lemonade ... Surprise! . Recipes below. Apple of My Eye1 1/2 oz Apple Brandy1 oz Bourbon or Rye3/4 oz Apple Spiced Demerara Syrup1/4 oz Lemon Juice3/4 oz Unsweetened Cranberry JuiceShake all ingredients with ice until well-chilled. Double strain into a coupe glass. Garnish with a dash of cinnamon. It's Just Lemonade ... Surprise!2 oz Gin1 1/2 oz - 2 oz Lemon juice syrup (50/50 lemon juice and water)1 dash Lemon bitters (optional)4-6 oz Club sodaAdd gin and lemon juice syrup, and lemon bitters to a highball glass and stir to combine. Fill the glass with ice and top with club soda. Garnish with floating brandied cherries and lemon wedge if desired.

Pour up a Winchester Red and join McCash as he relives the start of the Three Flavours Cornetto trilogy alongside Brandon and Stoney. Today, we're drinking with...Shaun of the Dead. To make the Winchester Red, you'll need:1.5 oz spiced rum1 oz cherry liqueur0.5 oz sweet vermouthSplash of cranberry juiceDash of Angostura bittersGarnish: maraschino cherry and orange twistOptional: rim the glass with red sugar or crushed candyDirectionsFill a cocktail shaker with ice.Add the spiced rum, cherry liqueur, sweet vermouth, cranberry juice, and bitters.Shake well and strain into a chilled rocks glass or lowball glass over fresh ice.Garnish with a maraschino cherry and an orange twist.

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There can be only one ... Bob. The brothers break down the dismissal of manage Bob Melvin. Were they surprised? Do they agree? What kind of manager do they want to replace him?They took a minute or two to make simple cocktails, Matthew is drinking and Old Fashioned while Ben is drinking a Gin & Ginger Beer. Recipes below.Matthew's Simplified Old Fashioned2 oz bourbon¾ oz demerara gum syrup2 dashes Angostura bittersOrange peel (for garnish)Luxardo cherry (for garnish)Combine bourbon, demerara gum syrup, and bitters in a mixing glass with ice and stir until well-chilled. Strain into a rocks glass over a large ice cube. Express the oil from an orange peel over the drink. Garnish with the orange peel and a Luxardo cherry.Gin & Ginger Beer2 oz London dry gin3-4 oz Ginger beer7 Brandied cherries for garnishAdd gin a four cherries to an empty high ball glass. Fill glass with ice. Top with ginger beer and remaining cherries.#ripgin #youcrankyoldbattleaxe

The annual Polymedia Network Charity stream recording of Point and Drink Adventure! This year we supported Doctor's Without Borders. If you have a few bucks, please donate to an amazing cause. Doctor's Without Borders  ► https://tiltify.com/@polymedia-network/polymedia2025What are we drinking?Caesars2oz Vodka1 cup Clamato (tomato juice/clam juice)1 tsp horseradish3-4 dashes Worcestershire sauce3-4 dashes hot sauceRim glass with lime juice and celery salt. Fill glass with ice, add all ingredients and stir. Garnish with as much stuff as you like!#podcast #videogames #movies #pointanddrinkadventure #cannotbetamed    #videogamevinyl #charitystream   #alienearth Video 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/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

Half Piña Colada, half Strawberry Daiquiri, the Miami Vice is a frozen classic that became a symbol of resort culture and blender-fueled excess. Bold, colorful, and built for poolside drinking, it's also a drink with surprising craft potential. Joining us to explore it is Miranda Midler, head bartender at NYC's soon-to-open Oriana. Listen on (or read below) to discover Mirandas's Miami Vice recipe — and don't forget to leave us a review wherever you get your podcasts! Miranda Midlers's Miami Vice Recipe (Half Strawberry Daiquiri / Half Piña Colada)Strawberry Daiquiri Ingredients - 2 ounces white rum, such as Denizen 5 year, Pa'lante Rum, or Bacardí- 1 ounce fresh lime juice- ¾ ounce simple syrup- Handful frozen strawberries, straight from the freezer, pulverized to a pureeDirections - Blend all ingredients with ice or add to a frozen drinks machinePiña Colada Ingredients - 1 ounce Cruzan Black Strap rum- 1 ounce Appleton Estate- ½ ounce Rhum J.M. Agricole- 2 ounces Coco Lopez- 3 ounces pineapple juice, frozen to slushee consistency (Dole or fresh squeezed)- ¾ ounce fresh lime juice- 45 milliliters water (to dilute)Directions - Blend all ingredients with ice or add to a frozen drinks machineMiami Vice Assembly - Layer in a chilled Hurricane or Poco Grande glass, with Strawberry Daiquiri on the bottom and Piña Colada on top.- Garnish with an umbrella, pineapple fronds, toasted coconut, Angostura bitters, or nothing.

In this week's episode, Kayla and Taylor discuss Kazuo Ishiguro's 2005 novel Never Let me Go. Topics include the 20th anniversary of this book, how to classify it, the ethics of cloning for organ harvesting, memory and loneliness, rich people clones, talkin' the title, Kathy as narrator (and carer), and the medical inaccuracies of Grey's Anatomy. Plus, we talk at length about quitting social media. And remember: there's no cow on the ice.This week's drink: Amaretto Sour via Friday Night CocktailsINGREDIENTS:1 ½ ounces amaretto liqueur1 ounce lemon juice, freshly squeezed1 teaspoon rich simple syrupGarnish: dried orange wheelINSTRUCTIONS:Add amaretto, lemon juice, and simple syrup to a shaker.Add ice and shake until well-chilled.Strain into a rocks glass over fresh ice.Garnish with a dried orange wheelFor Kayla's variation, add 1 oz of bourbon and an egg white (dry shake first before adding ice and shaking again until chilled)Current/recommended reads, links, etc.:Njuta: Enjoy, Delight In: The Swedish Art of Savoring the Moment by Niki BrantmarkA Physical Education: How I Escaped Diet Culture and Gained the Power of Lifting by Casey JohnstonThe Only Good Indians by Stephen Graham JonesFollow 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 Thrust by Lidia Yuknavitch

Star is a photographer and birding guide based in El Paso, Texas.Learn more about Turkey Vultures.Turkey VultureIngredients· 1.5 oz reposado tequila · 2 oz pineapple juice· 1/2 oz lime juice· Ginger beer, to top· Garnish: A pineapple slice · IceInstructions1. Fill a highball glass or copper mug with ice.2. Add the tequila, pineapple juice, and lime juice to a cocktail shaker with ice 3. Shake shake shake    4. Strain the mixture into the prepared glass.5. Top with ginger beer.6. Garnish and serve. Support the showConnect with me at... IG: @HannahgoesbirdingFacebook: @HannahandErikGoBirdingEmail me at HannahandErikGoBirding@gmail.comWebsite: http://www.gobirdingpodcast.com

THE FANTASTIC POUR Brett welcomes fellow Ward Hill Terry to the Fantasti-Lounge to talk Nexus! We enjoy a refreshing end-of-summer Gin Cocktail and read Nexus issue #9. Join us in the Fantasti-Lounge as we discuss: Is Nexus the hero or villain of his story? Who would make up Terry's indy comics superhero team? Does one of Terry's favorite bands have their house in the middle of their street? And much, much more! Secret Pour-igins: Gin Cocktail: Killer Poodle Ingredients 2 ounces gin 1/2 ounce lime juice 1/2 ounce simple syrup 6 mint leaves 3 cucumber slices tonic water Garnish Cucumber Mint Sprig Instructions In a cocktail shaker, muddle the cucumber, mint and simple syrup until the cucumber offers no more resistance. Fill the shaker with ice, then pour in the lime juice and gin. Shake until the cocktail is thoroughly chilled, about 20 seconds. Strain the mixture over ice into a Collins or rocks glass. Top with tonic water Garnish with a sprig of mint, and cucumber slice if you'd like Non-Alcoholic Killer Poodle Ingredients 1/2 ounce lime juice 1/2 ounce simple syrup 6 mint leaves 3 cucumber slices tonic water Garnish Cucumber Mint Sprig Instructions In a cocktail shaker, muddle the cucumber, mint and simple syrup until the cucumber offers no more resistance. Fill the shaker with ice, then pour in the lime juice. Shake until the cocktail is thoroughly chilled. Strain the mixture over ice into a Collins or rocks glass. Top with tonic water Garnish with a sprig of mint, and cucumber slice if you'd like Comic: Nexus #9, First Comics, 1985 Fantasti-Lounge House Band music: Stop Calling Me Frank "My Baby Is An Axe Murder From Wisconsin" Check out their Band Camp page for more 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

Tonight, we are having our third Wine Cocktails Show! We love these shows and I can't wait to make some of these cocktails for family and friends. We are expecting this show to be more of the same. Tonight, we will one White Wine Cocktail and one Red Wine Cocktails.Last year, our winning cocktail was the Caribou. I actually prefer the Blood Letter Trinidad Sour. So I am crowning it the new champion. We will see if one of the cocktails tonight can take the title. Tonight, we are enjoying:St Germain Cocktail. This is a simple drink to make. Put ice in a Collins glass, pour in 1½ oz. St Germain, 2 oz white or sparkling wine (we used Sauvignon Blanc), 2 oz. club soda. Stir and top with a lemon twist. That's it – you are done. Enjoy. Devils Margarita. This is for Tequila fans. Pour 1½ oz. Tequila Blanco, 1 oz. fresh lime juice, and ¾ oz. simple syrup in a shaker with ice. Shake until cold, then strain over ice in a rocks glass. Then float ½ oz. red wine by pouring slowly over the back of a bar spoon. Garnish with a lime wedge.We both loved the St. Germain Cocktail and rated it a 5 and a 4. We both liked the Devils Margarita and rated it a 3.Next week, we will have a Budget Wine Show and all three wines will be under $10. Join us and see if we can find a great wine for under $10.

Hello Libration Nation! Our book this week is Catwings a whimsical and heartwarming tale by beloved author Ursula K. Le Guin. The story follows four ordinary kittens born with an extraordinary gift—they have wings. As they set out to find a safe place in the world, the kittens discover both the beauty and challenges of being different. With gentle language and charming illustrations, Catwings is a modern classic that captures the magic of imagination, the courage of leaving home, and the comfort of finding where you belong.My guest this week is the amazing Dr. Julia Skinner, she is a food writer whose work includes the award-winning book Our Fermented Lives. She is the founder of The Culinary Curiosity School, and also runs Root, a food-focused community and consulting organization offering classes, consulting on creative projects, a weekly newsletter, and more. She's also the founder of Roots and Branches, where she coaches other writers to help them find their voice and share their most important work with the world. She is also a nature lover, a teacher, and a traveler who firmly believes in finding, and sharing, the magic of everyday life. She has a PhD in Library & Information Science, and lives between Atlanta, GA and Cork, Ireland. As a special treat for Libration Nation: use the code DRINKSPOD to for 30% off anything at both The Culinary Curiosity School and Roots and Branches (Thank you Julia!)You can follow her work in her newsletter, or find her on social:@bookishjulia (writing)@rootkitchens (food)@yourrootsandbranches (coaching)@culinary.curiosity.school (culinary courses) For our drink we have two options: Simple Cat Lovers' Cocktail This is basically a Kentucky mule, with an added herbal garnish and/or herbal syrup (depending on your preference) in place of lime. Stir together 1 - 1 1/2 c ginger beer to 1 shot bourbonAdd herbal syrup (below) to taste (optional)Garnish with fresh lemon balm, basil, or mint: lightly crush or roll before adding to the cocktail for maximum flavor Herbal syrup (makes about 1 quart): Combine 2 c sugar to 2 c water with a pinch of salt in a medium saucepan. Add 1-2 c packed fresh herbs, depending how strong you'd like it (like basil, mint, lemon balm, or mountain mint). Simmer on M/L for 10-15 minutes or until aromatic and flavorful. Cool and store in the fridge in an airtight container. Catwings Cocktail (tailor made by Julia!) This cocktail has a few steps, but I promise they're worth it: And you can batch out the syrup and tea by doubling or tripling the recipe to make these for a group or to keep the ingredients on hand in the fridge (where they'll last a week). The tea can be nice on its own, and any leftover syrup is perfect for adding to coffee or other beverages or drizzling on desserts. For a non-alcoholic version, swap in your favorite NA gin, or try this sea buckthorn-based NA spirit. Makes 4 cocktails For the herbal tea:(Note: you may not have all these dried herbs available. If not, just use 1/4-1/2 tsp catnip and 1 tsp chamomile. Or, just a chamomile tea bag). · 1/4 tsp dried catnip· 1/4 tsp dried chamomile flower· 1/4 tsp Angelica root· 1/4 tsp elecampene Steep the herbs in 3/4 c hot water for 10-12 minutes. Strain and cool completely. For the lemon balm syrup: (Note: You can play with other herbs you like here too, catnip, mountain mint, and/or basil might be fun choices depending on your tastes and what's available). · 1 packed cup fresh lemon balm leaves· 1/2 tsp apple cider vinegar· 2/3 c water· pinch salt· 1 c sugar Heat all ingredients together over medium-low heat, stirring occasionally. Simmer for 10-15 minutes or until fragrant and flavorful. Remove from heat, then cool completely and strain. For the cocktail · Divide the herbal tea across 4 rocks glasses (add ice, if desired)· Add 1 shot gin to each glass· Add 1 shot of syrup to each glass and stir· Top with sparkling wine or soda water to taste.· Garnish with fresh lemon balm, if desired.In this EpisodeSteering the Craft by Ursula Le Guin

More liquor! Our mourners manage their grief as they break down the decisive Dodgers series: Eldridge breaks through, the Giants run out of pitching, and McDonald shuts 'em down (wait, who?). Then they discuss the biggest need for next year ... and not it's not offense. 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 Three Rum Double while Matthew is drinking Lilywhacker. Recipes below.Three Rum Double2 oz Overproof rum (FTD)2 oz Demerara rum0.5 oz 151 rum1 oz mango juice1 oz pineapple juice1 oz lime juice1 oz honey syrup1/2 oz grenadineCombine juices, honey syrup, grenadine and overproof and Demerara rums in a shaker with ice. Shake until chilled. Strain into a ice filled hurricane glass. Float the 151 rum on top. Sip with a friend.Lilywhacker2 oz Apple brandy - I am using Ambix Apple Brandy out of Sebastopol3/4 oz Sweet Vermouth1/2 oz Cointreau2 dashes chocolate bittersStir all ingredients in a mixing glass with ice until well-chilled. Strain into a chilled coupe glass. Garnish is optional but an orange twist would be nice.#doitforginny

The air is getting cooler, the days are getting shorter, autumn is officially upon us! Mabon, also knows as the Autumn Equinox, is a time to prepare for the darker months to come. With a little intentional planning, the dark half of the year can be a time of thriving rather than simply enduring. What will this season look like for you? Is there healing work that deserves your attention? Maybe a creative project or a learning pursuit is beckoning? After the fall decor has been hung, take some time to explore what's under the surface. As we stroll through the changing woods, consider the preparations that your life requires this Mabon. What am I reading?A Fellowship of Bakers & Magic by J. Penner https://bookshop.org/a/111301/9781464243769Reveal: A Sacred Manual for Getting Spiritually Naked by Meggan Watterson https://bookshop.org/a/111301/9781401938208https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Bobby Sox by Green DayWhat's for dinner?Arugula Pumpkin Pizza Ingredients:1 lb pizza dough (I got mine from Trader Joe's)⅓ cup pumpkin apple cider vinaigrette (recipe below)2 cups mozzarella cheese shredded½ cup goat cheese crumbled1 cup arugula1 yellow onion 1 tbsp olive oilChicken apple sausage crumbled For the Pumpkin Apple Cider Vinaigrette:½ cup olive oil¼ cup apple cider vinegar¼ cup canned pumpkin purée2 tbsp honey (maple syrup works too!)1 tsp Dijon mustard1 clove garlic peeled and minced¼ tsp sea saltfreshly ground black pepper2 tbsp waterInstructions:Preheat oven to 425° F. Remove pizza dough from refrigerator and let sit on counter for 10-20 minutes to warm up.While the oven is preheating, make your pumpkin apple cider vinaigrette. Place all ingredients in blender or food processor or mix in a bowl.When pizza dough has sat out for 20 minutes, form it into a 10-12 inch circle-ish! Spread out pumpkin apple cider vinaigrette evenly and top with sausage, mozzarella, Parmesan, and goat cheese. Bake for 25 minutes. Pull out pizza and add arugula and another sprinkle of cheese. Bake for a couple more minutes until arugula has wilted and cheese and crust are golden brown. Enjoy! Apple Cider MocktailIngredients:4 cups apple cider2 cups sparkling water or club soda or natural soda like Poppy or Ollipop 1 tablespoon fresh lemon juice1 teaspoon ground cinnamonApple slices and cinnamon sticks for garnishIce cubesInstructions:Mix the Base: In a large pitcher, combine the apple cider, sparkling water, lemon juice, and ground cinnamon. Stir gently to mix the flavors without losing too much carbonation. Prepare Serving Glasses: Fill glasses with ice cubes to keep the mocktail chilled.Pour and Garnish: Pour the apple cider mixture over the ice in each glass. Garnish with fresh apple slices and a cinnamon stick. Enjoy!Support the show

The Monte Carlo feels like an obvious extension of the Old Fashioned: whiskey, bitters, and Benedictine for sweetness. Under-ordered but beloved by bartenders, it's a drink with depth, nuance, and history worth unpacking. Joining us to do just that is Alex Howard, Nashville-based co-founder and beverage director of Martha My Dear and The Ariston. Listen on (or read below) to discover Alex's Monte Carlo recipe — and don't forget to leave us a review wherever you get your podcasts! Alex Howard's Monte Carlo Recipe - 2-3 dashes Angostura bitters - ½ ounce Benedictine - 2 ounces Old Forester rye - Garnish: lemon twist Directions 1. Start with a big rock of ice in an Old Fashioned glass. 2. Add bitters, Benedictine, and rye. 3. Stir a few times to chill. 4. Garnish with lemon twist (optional discard).

High hopes, low expectations. Our inebriates review the underwhelming dbag series and then review the various highs and lows of the 2025 season.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 Hibiscus Gin Sour while Ben is drinking Fall on Your Face Nut* Punch. Recipes below.Hibiscus Gin Sour2 oz Gin3/4 oz Lime Juice3/4 oz Hibiscus-Rose SyrupShake all ingredients with ice. Double strain into a chilled coupe glass. Garnish with a lime wheel.Fall on Your Face Nut Punch1 part lemon juice2 parts honey syrup3 parts rye whiskey1 part apple juice / cider3 parts chilled black teaCombine ingredients in large vessel, chill, and serve over ice. * No nuts were harmed in the making of this punch.#doitforginny

Tonight, we are having our second Wine Cocktails Show! We loved our first cocktail show and got many comments. We are expecting this year to be more of the same. Tonight we will focus on Red Wine Cocktails.Last year, our winning cocktail was the Carribou. Tonight, we will have one very simple to make drink and a second that is a little more detailed. Also, one will have bourbon in addition to the red wine.So here are our two cocktails for tonight.Tonight, we are enjoying:Kalimotxo. This is a very simple drink to make and is popular in Spain. Put ice in a tall glass, pour in 4 oz. red wine, and top with 4 oz. coke. That's it – your done. Enjoy. Blood Letter Trinidad Sour. This is for our bourbon drinkers. 1 oz. bourbon, 1 oz. red wine, 12 dashes bitters, ½ oz. maple syrup, ½ oz. lemon juice. Put these ingredients in a shaker over ice. Shake, strain over ice in a regular cocktail glass. Garnish with a burnt lemon peel. Denise loved the Kalimotxo and rated a 5, the Blook Letter she gave a 4. I preferred the Blood Letter and rated it a 5 and gave the Kalimotxo a 4. I see the Kalimotxo more suitable for a patio party drink or summer sipper. Very informal and easy to make. The Blood Letter is more for your holiday party or a more formal gathering. Next week, we are continuing with our wine cocktails show. We will taste two white wine cocktails.

Welcome back Libration Nation! Today, I'm excited to share one of my recent favorites: Tress of the Emerald Sea by Brandon Sanderson. This delightful tale is a blend of humor, adventure, and sweetness, following a young woman on a perilous quest to save the man she loves. As we embrace the cozy vibes of autumn, I thought it was the perfect time to dive into this enchanting fantasy.Joining me today is my husband, Bill, making his fourth appearance on Drinks in the Library. As always, we have a great time riffing and cracking each other up!Tress loves a salty tea, so I wanted to go with a salty drink and went with a Salted Caramel Coffee Martini, for a non-alcoholic option a Salted Caramel Latte would be perfect!Salted Caramel Coffee Martini1 oz Bailey's Salted Caramel Cream1.5 oz. Vanilla Vodka1-2 oz. Coffee or EspressoIceWhipped Cream, Salt, or caramel syrup (optional)Pour Bailey's, vodka, and coffee into a shaker over ice. Shake and pour into chilled martini glass• 2. Garnish with cream, salt, and chocolate syrup and enjoy!NA Option - A cold Brew Salted Caramel Latte would be perfect!In this EpisodeMistborn EpisodeBrandon Sanderson - The Economics of Books and EntertainmentThe Princess Bride FilmThe Princess Bride by William GoldmanReese Witherspoon Woman of the Year SpeechHitchhiker's Guide to the Galaxy Gin & TonicsTress of the Emerald Sea Premium HardcoverThe Substance FilmBrandon Sanderson KickstarterBooks by T. Kingfisher

In this episode of The Reading Lounge, Sarah and Cynthia discuss The Plot by Jean Hanff Korelitz. An aptly titled mystery that takes place within the publishing world. Besides, don't we all love books about books? Listen in and hear out take and decide if you want to add it to your TBR list. Don't forget to mix up this fitting cocktail while you settle in for some reading time.The Imposter1.5 oz Limoncello1/2 oz Aperol3/4 oz grapefruit juiceTonic waterGrapefruit peel and rosemary spring to garnish (optional)Fill a wine glass with ice. Add the limoncello, Aperol, and grapefruit juice. Stir and top with tonic water. Garnish and enjoy!

Foreigner was part of the official selection at this years Fantasia Festival in Montreal. It was written and directed by Ava Maria Safai and we sat down together over zoom and discussed her film. Foreigner - In the age of low-rise jeans and flip phones, a Persian teen trying to fit in with her new Canadian clique dyes her hair blonde -- and invites a monstrous force into her life.I will be sure to keep everyone posted for its release sometime next year, but until then, enjoy this great episode. Ava was a lot of fun to talk to and we discuss tv and other films as well.Persian Julep – Apricot Rose JulepIngredients1/2 oz honey rose simple syrup**6 large mint leaves2 dashes rose water optional1.5 oz bourbon1/2 oz Giffard's apricot liqueurGarnish: sprig of mint, dried apricots, fresh, organic, food-safe rose petalsInstructionsAdd the simple syrup and rose water to the bottom of a mixing glass. Tear the mint leaves in half and drop them into the syrup. Muddle lightly.Add the apricot liqueur and bourbon. Fill with ice and stir until chilled and well-combined, about 30 seconds.Strain into a julep cup filled with cracked or crushed ice and garnish with a fresh mint sprig and some dried apricots.For the Rose-Honey Simple:Ingredients2 tablespoons dried rose buds1 cup water3/4 cup honeyDirectionsBrew the rose buds in boiling water for 8 minutes like you would a tea (I used my teapot).Strain 1/2 cup of the tea into a glass measuring cup.While still hot, add 3/4 cup honey and stir well to combine.Let cool completely and keep in the fridge.It will keep for a couple of weeks, and a little longer if you add a bit of vodka to it before storing it. You can drink the remaining tea on its own, or make some of it into a rose simple syrup by adding 1/2 cup sugar to it.Persian DelightIngredients60 ml Tanqueray Malacca Gin40 ml Salted Pistachio and Cardamom Orgeat*30 ml Acid-adjusted Orange Juice**10-15 drops Persian Saffron and Persian Rose tincture***2 dashes Angostura orange bitterDirectionsMix all the ingredients (except for the Saffron and Persian Rose Tincture) together and add them to 50 ml 2% milk, let it sit for 24 hours and filter it using cheese cloth. Weigh the final liquid and dilute it with 30% water.Pour drink into a glass and add 10-15 drops of Saffron and Persian Rose Tincture.Garnish with a rose petal, barberry, and/or edible gold leaf.This drink can be scaled up to make many servings at the same time. Just multiply this recipe by as many guests as you are hosting. The time spent resting in milk doesn't change based on volume.*Salted Pistachio and Cardamom Orgeat: Add 100 salted pistachios and 3 cardamom pods to 250 ml hot water in a sealed container and let it sit for 24 hours. Using blender blend it well and run it through cheese cloth. Squeeze the cheese cloth to maximize yield. Weigh the final liquid and add equal amount of sugar. Stir to dissolve the sugar.**Acid-adjusted Orange Juice: Add 4g citric acid to every 96g orange juice.***Persian Saffron and Persian Rose Tincture: Combine 100ml of Tanqueray Malacca Gin with two pinches of saffron and one pinch of dehydrated rose petal. (We are saying a pinch because the weight was less than .1g so be sparing with this)I did end up finding another recipe but it is from AI, if you would like to try that one, just DM me and I will send it.Foreigner Drinking GameTake a shot when…She watches her show.Take a sip when…every time the three girls pop up.a white person asks a weird question.Take two shots when…there is lice under her skin.Finish your drink when…she becomes a demon.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.

The Language of Flowers by Vanessa Diffenbaugh tells the poignant story of Victoria Jones, a young woman who uses the Victorian tradition of flower symbolism to communicate her emotions and navigate her troubled past. As she learns to reconcile her experiences through the meanings of various flowers, she embarks on a journey of healing and self-discovery that intertwines love, loss, and the power of community and relationships.My guest this week is Mary Green, a florist, wife, dog-mom, plant lover, and also my next door neighbor. Mary loves live music, spending time with friends and family, and books with dark twists and turns. She is a florist at Strawberry Fields Flowers & Finds, where she is able to share her horticulture knowledge and passion for all things plants!Hibiscus Paloma Mocktail1 grapefruit wedge½ oz fresh lime juice3 oz NA tequila (I used Ritual Tequila)¼ cup club soda1 tsp Hibiscus Simple Syrup (I used Wild Hibiscus, found at Total Wine)2 oz fresh grapefruit juicekosher salt for garnishDirectionsPour kosher salt on a small plate. Rub the rim of a highball glass with a grapefruit and dip the rim of glass in salt.In a glass, combine grapefruit juice, lime juice, and hibiscus simple syrup. Stir in tequila, add ice, and top with club soda. Garnish.In This EpisodeThe Complete Language of FlowersbyS. Theresa Dietz .5 Bottle Shop

One band, one sound — and one bold cocktail to match!This week on Sips & Scripts, Kirsten and Terrell are turning up the volume with Drumline (2002), the HBCU marching band classic that gave us Nick Cannon's breakout role, Zoe Saldaña's early star power, and the unforgettable mantra: "one band, one sound". From ego clashes and hazing drama to heart-pounding halftime shows, we're diving into what makes this film such a cultural touchstone. And of course, we've got the perfect sip to keep the rhythm going… The Rhythm & Lime — crisp, refreshing, and sharp as a snare hit.What's in it:• 2 oz white rum• 1 oz fresh lime juice• 0.5 oz simple syrup• Top w/ Sprite after shake & pour.• Garnish with lime wedgeShake it over ice, pour it tall, and let this cocktail keep you marching to the beat.Drink responsibly! Cheers! #SipsAndScripts #Drumline #CocktailCinema #OneBandOneSound #TheRhythmAndLime #BlackMovies

No puppies were diagnosed with rabies in the making of this episode. Our veterinarians break down the Cardinals series including the extension of the inexplicable reign of quality baseball before the sudden return of Verlandering and getting shut down by old pitchers. Then they celebrate the overwhelming personality of Drew Gilbert and how it has made the team more entertaining.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 Margaret is Not a Pornstar while Matthew is drinking Mr. Beard's Citrus Cooler. Recipes below.Margaret is Not a Pornstar1 1/2 oz Tequila1/2 oz Licor 431/4 oz Passion fruit liqueur1/2 oz Lime juice2 jalapeno coinsMuddle the jalapeno coins in a shaker mixing tin or glass. Add the remaining ingredients and ice and shake until well chilled. Double strain into a rocks glass with fresh ice.Mr. Beard's Citrus Cooler1 1/2 oz Gin (or Vodka)3/4 Limoncello1 oz Lemon Juice3/4 oz Simple Syrup (or Oleo Saccharum)4 oz Sparkling WaterBuild in the glass in the order of appearance into an ice-filled glass. Garnish with lemon slices and freshly-slapped mint leaves.#doitforginny

How We Seeez It! Episode 300,  300 (2006) “Spartans! Ready your breakfast and eat hearty... For tonight, we dine in hell!” Spartan King Leonidas. Zack Snyder's adaptation of the Frank Miller comic book loosely based on events of the Graeco-Persian war written by the Greek historian Herodotus.  Told as a fireside tale from a spartan warrior. This film is probably the best example of what Zack Snyder can do with visuals.  We cover our thoughts on it and there is so much to talk about in this one, so join us for the discussion and don't forget about our cocktails for this episode. There should be some good ones.         As always, mix a drink, have a listen, and let us know what you think. Or if there is something you watched that we might enjoy or a can't miss series. Also please rate and review show on all your favorite podcast apps.   Drinks for the episode "The Blood Drunk" 1.25 oz beef-washed bourbon 0.75 oz Angostura bitters 0.5 oz pomegranate molasses 0.75 oz rich demerara syrup (2:1) 0.75 oz lemon juice 1 egg white Red wine (for blood smear) Garnish: a spear skewer with a cherry and a cube of rare-seared steak “The apple before the storm” 1.5 oz Brothers Bond Bourbon 1.5 oz Sloe Gin 1.5 oz fresh pressed apple juice Topped with Ginger Beer (6 oz) Garnished with an apple slice   Show links. https://hwsi.podbean.com/e/300-2006/  HWSI LinkTree HWSI Facebook Link HWSI Instagram Link HWSI Youtube link !!

While Sam and Max spend the week at Bigsound, in Something New, it's big pop times across the board for both of the lads. In the news, a fan-favourite music venue in Brisbane is getting a facelift, and Apple Music is actively hunting disaffected Spotify users, and, over in the suitcase, we unpack which acts we're expecting to see as future headliners.Follow along with the songs we discuss with this week's Spotify Playlist.Discover more new music and hear your favourite artists with 78 Amped on Instagram and TikTok.

It's the last month of the season. Our optimists (Ben, is pretending this episode) break down the Orioles series and discuss what they are looking forward to seeing from the Giants in the last month of the season: early spring position battles, the young Giants outfielders, and who has to drink a Negroni.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 Fitzgerald while Matthew is drinking an Italian Margarita. Recipes below.Fitzgerald2 oz gin1 oz lemon juice1 oz simple syrup2-3 dashes Agostura bittersCombine all ingredients in shaker with ice. Shake 10-12 seconds. Double strain into a coupe glass.Italian Margarita1 1/2 oz Reposado Tequila2/3 oz Amaretto1/3 oz Cointreau1 oz Lime Juice1 barspoon Agave Syrup (optional)Garnish: Lime WheelShake all ingredients in a cocktail shaker with ice. Double strain into a chilled coupe glass. Garnish with a lime wheel.#doitforginny

Also, Jung Hoo Lee = Heliot Ramos. Our player characters break down the sweep of the Cubs including the stunning Verlander win, Devers' best game as a Giant, and the Webby/Willy one-two knock-out combo. Then they recount an interview JT Snow gave about Bryce Eldridge on KNBR which leads to a drunken shouting match over who's more mediocre: JHL or Heliot Ramos.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 Passionate Fan while Ben is drinking a "The Guy" in Left Field. Recipes below.Passionate Fan2 oz Gin3/4 oz Passionfruit Syrup (Small Hand Foods)3/4 oz Lemon Juice1/4 oz Lilet BlancShake all ingredients with ice. Strain into a chilled coupe glass. Garnish with a lemon twist."The Guy" in Left Field1 1/2 oz Rye Whiskey1/2 oz Cherry Heering Liqueur3-4 oz Ginger Beer1/4 Lime wedgeCombine whiskey, cherry liqueur, and ginger in a high ball with ice. Squeeze in are quarter live wedge and dropped husk into glass!#doitforginny

In 2001, behind the bar at London's Match Bar, Vincenzo Errico created the Enzoni — a twist on a gin sour that's since become a modern classic. Soon after, he brought the drink with him to New York's Milk & Honey, where it took its final shape under Sasha Petraske's guidance. Today, he joins Cocktail College to share the full story behind his enduring creation. Listen on (or read below) to discover Vincenzo's Enzoni recipe — and don't forget to leave us a review wherever you get your podcasts! Vincenzo Errico's Enzoni Recipe - 2 ounces gin - ½ ounce fresh lemon juice - ½ ounce simple syrup - ½ ounce Campari - 6 white grapes - Garnish: 3 grapes Directions 1. Add all ingredients to a cocktail shaker. 2. Muddle, add ice, and shake until well chilled. 3. Strain into a chilled rocks glass with a large cube. 4. Garnish with 3 white grapes on a pick and an optional slice of orange.

Tien is a birder and guide based in Vietnam.Learn more about Orange-breasted Trogons.Orange-breasted TrogonIngredients· 1 ½ oz Batavia Arrack· ¾ oz Campari· 1 ½ oz pineapple juice· ½ oz orange juice· ½ oz lime juice· ½ oz simple syrup· IceInstructions1. Pour all ingredients in a shaker 2. Shake shake shake3. Strain into a glass with fresh ice4. Garnish with an orange sliceSupport the showConnect with me at... IG: @HannahgoesbirdingFacebook: @HannahandErikGoBirdingEmail me at HannahandErikGoBirding@gmail.comWebsite: http://www.gobirdingpodcast.com

THE FANTASTIC POUR Brett welcomes fellow FW All-Star Ryan Daly to the Fantasti-Lounge to talk G.I. Joe! We enjoy a Summer Bourbon Cocktail and read G.I. Joe: A Real American Hero issue #16. Join us in the Fantasti-Lounge for a Battle-Sized episode as we discuss: What are Ryan's favorite G.I. Joe toys? Why is Torpedo wearing flippers in the city? Wait, the Weather Dominator in a nativity scene? And much, much more! Secret Pour-igins: Our Bourbon at War Cocktail: You Too, Scar Face! Ingredients 2 oz. Bourbon 1/2 oz. Lemon Juice 3 dashes Aromatic Bitters to 10 Mint Leaves 2 Lemon Wheels Ginger Beer Garnish Lemon Twist Mint Sprig Instructions In shaker, add five to ten mint leaves, 2 lemon wheels, ½ oz. lemon juice, and 3 dashes of bitters Gently muddle Add Bourbon and stir Strain into rocks glass or highball with ice already in it Top with ginger beer Garnish with lemon twist and mint sprig Non-Alcoholic You Too, Scar Face! Ingredients 1/2 oz. Lemon Juice 3 dashes Aromatic Bitters to 10 Mint Leaves 2 Lemon Wheels Ginger Beer Garnish Lemon Twist Mint Sprig Instructions In glass add five to ten mint leaves, 2 lemon wheels, ½ oz. lemon juice, and 3 dashes of bitters. Gently muddle. Add ice Top with ginger beer Garnish with lemon twist and mint sprig Comic: G.I. Joe: A Real American Hero #16, Marvel Comics, 1983 Fantasti-Lounge House Band music: Neil Daly "Bullets & Beer" Check out his YouTube Page for more 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

In this week's episode, Kayla and Taylor discuss Taylor Jenkins Reid's latest novel, Atmosphere. Topics include the powers of TJR, the particular charms of Lydia, Barbara (aka the WORST PERSON EVER), gaaaaaays in spaaaaaace, the iconic Sally Ride, the unbearable emotion of the last few pages, Joan's views on God (and issues we may have with them), the utterly terrifying vastness and unknowableness of space, and toxic masculinity. Plus, we go on a tangent about gender and sex ed. Also: cannibalism.This week's drink: Aviation (via liquor.com)INGREDIENTS:2 ounces gin½ ounce maraschino liqueur¼ ounce creme de violette¾ ounce lemon juice, freshly squeezedGarnish: brandied cherryINSTRUCTIONS:Add the gin, maraschino liqueur, creme de violette and lemon juice to a shaker with ice and shake until well-chilled.Strain into a cocktail glass.Garnish with a brandied cherry.Current/recommended reads, links, etc.:Sally Ride: America's First Woman in Space by Lynn SherrLeaving Orbit: Notes from the Last Days of American Spaceflight by Margaret Lazarus DeanSally documentary (on Disney+)Challenger: The Final Flight documentary (Netlfix)Yellowjackets (TV show)Searches: Selfhood in the Digital Age by Vauhini VartaFollow 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 Between Two Fires by Christopher Buehlam

Join co-hosts Uncle Brad and Jules as they explore the sophisticated world of gin, from modern craft cocktails to historic London streets. Jules shares the story behind her signature creation, the Meditaranio—a Mediterranean-inspired gin sour featuring fresh basil and silky egg white that she crafted specially for her sister's Sicilian wedding. This elegant twist on the classic sour perfectly captures the herb-scented warmth of the Italian countryside. Uncle Brad then takes listeners on a journey through gin's darker past, diving deep into the notorious Gin Craze of 18th-century England. Discover how this beloved spirit went from being a cheap, destructive vice that nearly brought London to its knees to becoming the refined base for today's craft cocktails. From the squalid gin shops of Hogarth's prints to the botanical complexity of modern distillation, explore how gin transformed from social menace to mixology staple.  Whether you're interested in crafting your own herb-forward cocktails or learning about the fascinating social history behind your favorite spirits, this episode serves up the perfect blend of recipe inspiration and historical intrigue.  Mediterraneo Gin Sour  In your shaker add:  1 Egg white   2.0 oz of your favorite gin  0.75 oz of fresh lemon juice  0.5 oz of simple syrup  2 – 3 basil leaves  Dry Shake for 30 seconds  Add ice  Shake for 20 more seconds  Double strain into chilled coupe glass  Garnish with small basil leaf and/or lemon peel     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

Planter's Punch is more than a recipe — it's a rhyme, a debate, and a cornerstone of rum history. From “one of sour, two of sweet” to its place at Kingston's Myrtle Bank Hotel, this punch has always been bigger than the sum of its parts. Guiding us through it all is Christian Favier of Charleston's Seahorse, bartender and educator on the deep ties between rum, history, and culture. Listen on (or read below) to discover Christian's Planter's Punch recipe — and don't forget to leave us a review wherever you get your podcasts! Christian's Planter's Punch Recipe - ¾ ounce lime juice - ¾ ounce cane syrup - 1 ¾ ounces high quality rum, such as Hampden Estate, R.L. Seales 12 year, or Doorly's XO - 8 - 10 dashes Angostura bitters - Garnish: mint sprig, grated nutmeg Directions 1. Add al ingredients to a large glass with some crushed ice. 2. Swizzle to chill and top with more crushed ice. 3. Serve with a straw and garnish with a mint sprig and grated nutmeg.

We can write lazy click bait headlines too! Our editors break down the Padres series so far: a winning streak!, Kai Wei Teng ... again, a Roupp-ian disaster, before boldly predicting what will happen in Verlander's start. Then they dive into the Heliot Ramos controversy and discuss the journalistic quality (or lack thereof) of some media outlets.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 Snoopy while Ben is drinking a Rattlesnake. Recipes below. Cocktail 3/4 oz Bourbon3/4 oz Grand Marnier1/2 oz Galiano1/2 oz Aperol Campari1/4 oz Lemon JuiceAdd all ingredients to a cocktail shaker with ice. Strain into a rocks glass with a large ice cube. Garnish with an orange peel. Cocktail 2 oz Rye Whiskey3/4 oz - 1 oz Lemon juice3/4 oz - 1 oz Simple syrup1 egg white1/2 tsp Absinthe for rinseAdd the absinthe to a chilled coupe or martini glass. Add the remaining ingredients except the absinthe to a shaker with no ice. Shake for 15-20 seconds to emulsify the egg white. Open the shaker and add ice and shake again until well chilled. Swirl the absinthe around your prepared glass and dump any excess. Double strain the shaker contents into the glass.#doitforginny

We are going down the rabbit hole this week folks! Join us as we dive into the whimsical world of Lewis Carroll's Alice's Adventures in Wonderland, a timeless tale that explores the boundaries of imagination and reality. We'll unravel the quirky characters, enchanting landscapes, and profound themes that have captivated readers for generations.My guest this week is Elizabeth Wiley, an award-winning audiobook narrator with a decade of experience in genres like Historical Fiction, Literary Fiction, and Biography. Originally from Minnesota and now based in Williamsburg, Virginia, she records in her home studio. Elizabeth enjoys discussions on the intersection of arts and sciences with her NASA engineer partner. Her interests include sailing, skiing, yoga, and nature spirituality, along with a fondness for Birkenstocks and Hygge.The Queen of Hearts Special Cocktail 2 oz Vanilla Vodka3 oz TJ's To the Power of 7 Red juiceChocolate Covered CherriesShake with ice and strain into a martini glass. Garnish with chocolate covered cherries and enjoy!In this EpisodeAlice's Adventures in Wonderland by Lewis CarrollToo Old for This by Samantha Downing (Liz's latest narration!)Red, Wine and Blue VirginiaLM Elliott's websiteMy interview with LM ElliottAlice's Adventures in Wonderland narrated by Christopher PlummerGo Ask Alice (film)White Rabbit (Go Ask Alice) - song by Jefferson AirplaneThe Phantom Tollbooth by Norman JusterJohn Tenniel's Alice in Wonderland illustrationsRichmond SPCA Critter Camp

Bob makes the bigs. Our proud fathers break down the Tampa Bay series and Logan Webb's mojo (or lack thereof) and then dive into a lightning round wherein they discuss the future of right field, the starting rotation, Brandon Belt disease, and Robbie Ray's 2026 mojo target.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 an Algonquin Sour while Matthew is drinking a Giant Passion Rum Punch. Recipes below.Algonquin Sour2 oz Rye whiskey1 oz Dry vermouth1 oz Pineapple juicePineapple wedge and maraschino cherry for garnishCombine the whiskey, vermouth and pineapple juice in a shaker with ice. Shake until well chilled and double strain into a coupe glass. Garnish with the pineapple wedge and cherry on a cocktail pick.Giant Passion Rum Punch1 oz Appleton Estate Signature (funky base)1 oz Planteray 3 Stars (bright and dry backbone)0.75 oz Passion fruit syrup0.5 oz Falernum0.5 oz Dry Curaçao0.75 oz Lime juice2 dashes Angostura Bitters1/4 oz High Proof Rum for float (optional)Add all ingredients to a cocktail shaker with ice. Shake until well chilled. Strain into a Collin's glass (or Tiki Mug!) with crushed ice. Float high proof rum off the back of a bar spoon, if using. Garnish with mint and a spent lime half.#doitforginny

The guys sample a buzzy martini-margarita hybrid. It's brine time!DIRTY MARGARITA RECIPE:1.5oz/45ml TEQUILA BLANCO.85oz/25ml TRIPLE SEC .85oz/25ml LIME JUICE .33oz/10ml OLIVE BRINE Pour all ingredients into a cocktail shaker, shake well with ice and strain into a chilled martini glass.Garnish with olive.Recipe via Difford's Guide Hosted on Acast. See acast.com/privacy for more information.

The Aviation: an early 20th-century classic, pale blue and delicately perfumed, with a reputation that still splits opinion. Gin, lemon, maraschino, and, crème de violette form its elegant frame. And joining us to explore its history and craft is Frank Caiafa, who returns for his third Cocktail College appearance armed with decades of bartending insight. Listen on (or read below) to discover Frank's Aviation recipe — and don't forget to leave us a review wherever you get your podcasts! Frank Caiafa's Aviation Recipe - 2 ounces London Dry gin, ideally 47 percent ABV - ¾ ounce lemon juice - ½ ounce Luxardo Maraschino Liqueur - ¼ ounce Crème de Violette, such as Rothman & Winter - Garnish: cherry, lemon twist, or orange twist Directions 1. Add all ingredients to a cocktail shaker with ice. 2. Shake until well chilled then fine strain into a chilled Nick & Nora glass. 3. Garnish with a cherry, lemon twist, or orange twist.

Stephanee Beggs MSN, RN joins Nurse Erica to discuss her new book, Debrief. They explore the multifaceted world of nursing, touching on personal journeys and the challenges of toxic work environments. Stephanee discusses the evolution of nursing education, the balance between being an influencer and a nurse, and future aspirations in the field. The guest shares her experiences with personal loss and how it shaped her professional growth, while also addressing the need for compassion and support within the nursing community.   Sponsors: Thank you to Nurses Uncorked Sponsor, EKO HEALTH. You've haven't experienced a stethoscope until you've used an Eko stethoscope with advanced AI technology! Visit: ekohealth.com/uncorked for $50 off and a free chest piece cover!    Thank you to Nurses Uncorked Sponsor, Dr. Lorre Laws PhD, RN. Healers Heart Assessment and Healers Heart Academy:  https://drlorrelaws.com  Nursing our Healer's Heart: A Recovery Guide for Nurse Trauma & Burnout, by Dr. Lorre Laws PhD, RN:  Buy on Amazon   Thank you to our Enema Award Sponsor, Happy Bum Co. Please visit https://happybumco.com/ and use promo code NURSESUNCORKED for 15% off your first bundle.   Interested in Sponsoring the Show? Email with the subject NURSES UNCORKED SPONSOR to: nursesuncorked@nursesuncorked.com Support the Show: Help keep Nurses Uncorked going and become an official Patron! Gain early access to episodes, exclusive bonus content, giveaways, Zoom parties, shout-outs, and much more. Become a Wine Cork, Wine Bottle, Decanter, Grand Preserve, or even a Vineyard Member: https://patron.podbean.com/nursesuncorkedpodcast   Chapters: 00:50 Intro and Cocktail of the Week 02:30 Stephanee Beggs Introduction 03:30 The Journey from Business to Nursing 05:43 Personal Loss  08:45 The Birth of RN Explained 10:21 Timing is Everything 11:55 Nurses Eating their Young 20:40 Forbes 30 Under Thirty 23:55 Examining Influencer Life 27:21 Balancing Bedside and Business Owner 29:30 Rapid Fire Nursing Questions 35:58 Challenges in Pediatric Nursing 38:45 Nursing Education in Different Countries 40:33 Future Aspirations and Projects 44:49 Enema Award: Fake Nurses   Stephanee Beggs MSN, RN: rnexplained.com instagram/stephaneebeggs tiktok.com/stephbeggs Debrief Available on Amazon   Cocktail of the Week: Mimosa: 1/2 oz Triple Sec Liqueur 1 1/2 oz orange juice 3 oz champagne Stir and serve in chilled champagne flute. Garnish with orange slice or spiral.   Help the podcast grow by giving episodes a like, download, follow and a 5 ⭐️ star rating! Please follow Nurses Uncorked at: tiktok.com/nurses-uncorked https://youtube.com/@NursesUncorkedL facebook.com/Nurses-Uncorked You can listen to the podcast at: podcasts.apple/nursesuncorked spotify.com/nursesuncorked podbean.com/nursesuncorked https://nursesuncorked.com DISCLAIMER: This Podcast and all related content published or distributed by or on behalf of Nurse Erica or Nurses Uncorked Podcast is for informational, educational and entertainment purposes only and may include information that is general in nature and that is not specific to you. Any information or opinions expressed or contained herein are not intended to serve as legal advice, or replace medical advice, nor to diagnose, prescribe or treat any disease, condition, illness or injury, and you should consult the health care professional of your choice regarding all matters concerning your health, including before beginning any exercise, weight loss, or health care program. If you have, or suspect you may have, a health-care emergency, please contact a qualified health care professional for treatment. The views and opinions expressed on Nurses Uncorked do not reflect the views of our employers, professional organizations or affiliates. Any information or opinions provided by guest experts or hosts featured within website or on Nurses Uncorked Podcast are their own; not those of Nurse Erica or Nurses Uncorked LLC. Accordingly, Nurse Erica and Nurses Uncorked cannot be responsible for any results or consequences or actions you may take based on such information or opinions. All content is the sole property of Nurses Uncorked, LLC. All copyrights are reserved and the exclusive property of Nurses Uncorked, LLC.