Podcasts about Garnish

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

In this episode, Randall gives you a Christmas week edition of the Front Page Report, including reporting on the Trump Administration garnishing wages of student loan borrowers in default and the original cast of "A Different World" returning to the sequel series on Netflix. In the HBCU Sports Playbook, Randall reports on DeSean Jackson receiving a contract extension from Delaware State, as well as Quinn Gray being officially announced as head coach of Florida A&M. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

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

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

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

Another season of 'Drinking With...' is in the books! Pour up a Cosmopolitan and celebrate! Wrap up the year with Steven McCash as he recaps the year that was 2004 with Stoney Keeley and Brandon Vick - sports, music, news, and of course, all of the films the gang didn't discuss throughout season 5. Today, we're drinking with...the year 2004!To make the Cosmopolitan, you'll need:2 ounces (1/4 cup) vodka or citrus vodka1/2 ounce (1 tablespoon) triple sec, Cointreau, or Grand Marnier3/4 ounce (1 ½ tablespoons) cranberry juice cocktail1/4 to 1/2 ounce (1 ½ teaspoons to 3 teaspoons) fresh lime juiceOne 2-inch orange peel/twistDirections:Fill a cocktail shaker with ice, then add vodka, triple sec, cranberry juice, and lime juice. (I like the extra bite of lime juice, so I use 1/2 an ounce in our cosmo, but use what is best for your taste.)Shake the cocktail shaker for about 30 seconds until well chilled. Then, strain into a martini glass.Garnish with orange peel/twist. Peel the orange twist over the filled cocktail glass so the orange oils spray into the glass.

Another season of 'Drinking With...' is in the books! Pour up a Cosmopolitan and celebrate! Wrap up the year with Steven McCash as he recaps the year that was 2004 with Stoney Keeley and Brandon Vick - sports, music, news, and of course, all of the films the gang didn't discuss throughout season 5. Today, we're drinking with...the year 2004!To make the Cosmopolitan, you'll need:2 ounces (1/4 cup) vodka or citrus vodka1/2 ounce (1 tablespoon) triple sec, Cointreau, or Grand Marnier3/4 ounce (1 ½ tablespoons) cranberry juice cocktail1/4 to 1/2 ounce (1 ½ teaspoons to 3 teaspoons) fresh lime juiceOne 2-inch orange peel/twistDirections:Fill a cocktail shaker with ice, then add vodka, triple sec, cranberry juice, and lime juice. (I like the extra bite of lime juice, so I use 1/2 an ounce in our cosmo, but use what is best for your taste.)Shake the cocktail shaker for about 30 seconds until well chilled. Then, strain into a martini glass.Garnish with orange peel/twist. Peel the orange twist over the filled cocktail glass so the orange oils spray into the glass.

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

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

Buster is a spender but Johnson says long pitching contracts are risky. The brothers debate this conflict and discuss who the Giants will target after Buster inevitably wins. Also how will the looming lock out of 2027 impact this off-season? And yes, the lockout is most certainly coming.On the cocktails side of things, today Matthew is drinking a Winter Daiquiri while Ben is drinking a Whinter Sour. Recipes below.Winter Daiquiri2 oz White Rum1 oz Lime Juice1/2 oz Rich Demerara Spiced Syrup1/2 oz Allspice DramShake all ingredients with ice until well-chilled. Strain into a chilled coupe. Garnish with a cinnamon stick.Whinter Sour2 oz Spiced Bourbon (Ben spiced his with 1 cinnamon stick, 4 cloves and 5 allspice berries in a 750 ml bottle for 24 hours, you should experiment with your preferred spices.)3/4 oz fresh lime juice3/4 oz simple syrup1 dash Angostura bitters (optional)Combine all ingredients in a shaker with ice. Shake until chilled. Strain into a coupe glass with no garnish, though a floating lime slice would not be remiss.

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

Some birds sing at dawn to wake us up, but today we're celebrating the birthday of a certain nocturnal songbird whose award-winning cocktails, wonderful hospitality, and sultry nightly soundtrack have been keeping London warbling for 15 years.Today we're turning our attention to Nightjar, the Shoreditch bar that rewrote London's late-night playbook. Joining me are the brilliant duo behind it: Roisin Stimpson and Edmund Weil. Long before Nightjar became a fixture on the World's 50 Best Bars list, the Top 500 Bars, and every other list, Rosie and Edmund had a dream and the drive to create a place that brought together all their passions.All their bars, Nightjar, Oriole, and Swift, hold a special place in my heart, and you will see why. I don't want to reveal too much of their story in this intro, so let's get right into the episode and have them guide us through the story of Nightjar. But before that, if you love Lush Life, we would so appreciate your support by signing up for our newsletter. You can get our advice on anything to do with home bartending, where to drink in every major city, special recipes, and even your very own Lush Life mug! Just head to alushlifemanual.substack.com and sign up!Now grab that Martini and let's join Rosie and Edmund!Our cocktail of the week is the Toronto:INGREDIENTS 50 ml Woodford Reserve12.5 ml Fernet Branca7.5 ml Maple syrup, infused with roasted coffee beans & pecan nutMETHODAdd all the ingredients to a mixing glassAdd ice and then stir until chilled and Strain it into a rocks glass.Garnish with cotton candyYou'll find this recipe and all the cocktails of the week at alushlifemanual.com, plus links to most of the ingredients.Full Episode Details: https://alushlifemanual.com/nightjar-with-roisin-stimpson-edmund-weil/-----Become a supporter of A Lush Life Manual for as little as $5 - all you have to do is go to https://substack.com/@alushlifemanual.Lush Life Merchandise is here - we're talking t-shirts, mugs, iPhone covers, duvet covers, iPad covers, and more covers for everything! And more! Produced by Simpler MediaFollow us on Twitter and InstagramGet great cocktail ideas on PinterestNew episodes every Tuesday, usually!!

Don't forget to follow us on Instagram at officialdrunkblackhistory!On this bonus episode, Brandon is joined by Alabama Senatorial candidate Dakarai Larriett to discuss his career, traumatic experience in Michigan that prompted him to pursue a career in activism and politics, and the HBO documentary, “The Alabama Solution”. DBH Links:- https://www.instagram.com/officialdrunkblackhistory- https://www.drunkblackhistory.com/ - https://www.youtube.com/@drunkblackhistory- https://www.teepublic.com/t-shirt/16706941-dbh-logoGuest:Dakarai LarriettInstagram Hosts:Brandon CollinsThe Alabama Remedy Recipe:Ingredients 2 oz bourbon 1 oz peach liqueur or ¾ oz peach purée 1 oz sweet tea ½ oz fresh lemon juice 2–3 dashes Angostura bitters Ginger beer to top Peach slice or lemon wheel for garnish Optional: a pinch of cayenne or a drop of hot honeyInstructions Shake the bourbon, peach liqueur or purée, sweet tea, lemon juice, and bitters with ice. Strain into a rocks glass filled with fresh ice. Top with ginger beer. Garnish with a peach slice or lemon wheel. Optional: add a tiny dusting of cayenne or a drop of hot honey on top for heat"Drunk Black History" is a production of Casa de Collins LLC.

In this week's episode, Kayla and Taylor discuss Gabrielle Zevin's 2014 novel The Storied Life of A.J. Fikry. Topics include a seemingly lackluster movie adaptation that we definitely will end up watching, the Hallmark movie premise that's very well written, our desire to monologue in real life, reading short stories, literary fiction vs. genre fiction, chicken pox and shingles, what spices we would be, the elegance of picture books, the triumphs and perils of middle school/high school English classes (shout out to Mr. Solorio, the GOAT), the perfect amount of sentimentality in this book, and the dream of owning a bookstore.This week's drink: Hot Buttered Rum via Friday Night CocktailsINGREDIENTS:2 oz gold rum1 TB buttered rum batter*Boiling water, to topCinnamon stick, for garnishINSTRUCTIONS:In a mug, add the rum and batter. Fill with boiling water and stir until the batter is dissolved. Garnish with a cinnamon stick.*For the buttered rum batter: In a large bowl, combine ⅔ cup dark brown sugar, ½ cup unsalted butter (at room temp), ¼ cup honey, ½ tsp ground cinnamon, ¼ tsp ground nutmeg, ⅛ tsp ground cloves, and a pinch of salt. Beat until smooth. Transfer to an airtight container and store in the fridge (or freezer).Current/recommended reads, links, etc.:Pathogenesis: A History of the World in Eight Plagues by Jonathan KennedyThe Henna Artist by Alka JoshiThe Art of Gluten-Free Bread by Aran GoyoagaFollow 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 If We Were Villains by M.L. Rio.

They boys are back after two weeks so they talk about pretty much everything that's happened since they last recorded. They discuss coaches coming and going, including new hitting coach Hunter Pence Mense, how the roster churn has begun, and a little Free Agency.On the cocktail side of things Ben is drinking an Off-Season Sludge while Matthew is drinking Manzana Reposada. Recipes below.Off-Season Sludge2 oz Bourbon3-4 oz Cherry Coca-ColaAdd bourbon to a highball glass with ice. Top with cherry cola. Have 2 more.Manzana Reposada2 oz Reposado Tequila3/4 oz Tuaca1 oz Reduced Spiced Apple Cider1/4 oz Demerara SyrupAdd all ingredients to a mixing glass. Add ice and stir for 30 seconds. Strain into a rocks glass with a large chunk of ice. Garnish with a dried apple slice.

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

STOP! Before you try to make this drink, you will need to purchase Blue Blazer mugs  Where do I get Blue Blazer mugs you ask? Golden Age Bartending has a set of 2 you can purchase for about $50. www.goldenagebartending.com. Then go research fire safety!     In this episode we are turning up the heat—literally—with one of cocktail story's most spectacular and dangerous drinks: the Blue Blazer. This flaming whiskey cocktail isn't just mixed, it's performed, as blazing liquid cascades between two metal mugs in a fiery arc that's as mesmerizing as it is risky. In fact, make this drink at your own risk – things can go sideways easy. We talk about what we did to keep things safe, but you need to do your homework too if you decide to try to make this one.   Of course, we dive into the story of Jerry Thomas, the legendary 19th-century bartender who created this showstopper and quite literally wrote the book on bartending. His Blue Blazer became the grandfather of flaming cocktails and established the art of theatrical bartending that still captivates audiences today.  Jules and I walk you through the technique, the proper equipment (those specialized Blue Blazer mugs exist for a reason), and—most importantly—the safety precautions you absolutely need to know before attempting this at home. Because while the Blue Blazer is undeniably impressive, it demands respect and caution.  Whether you're a cocktail historian, a pyro enthusiast, or just curious about the drinks that pushed bartending into performance art, this episode illuminates the legacy of Jerry Thomas and the drink that proved cocktails could be both craft and spectacle.  Blue Blazer recipe: You'll need 2 Blue Blazer mugs to make the drink and 2 different mugs (or Brandy snifters) to serve the drink.    Ingredients (makes 2):  4 oz cask strength scotch  2 tsp of sugar  3 oz boiling water    Steps  Warm the scotch – it lights and stays lit easier  Warm a separate brandy snifter or ceramic mug  Lay down a damp towel and clear your area of any flammable materials  Place your Blue Blazer mugs on the towel – this is your workspace  In 1 of the METAL mugs, pour in your ingredients – leaving the other mug empty for now  Light the drink on fire   Carefully roll the mix between the Blue Blazer mugs 5 times. Keeping your hands away from the top of the handle (it' gets hot over the receiving mug).  Place the empty mug over the flaming mug to put out the fire – once the fire is out you can continue to roll the drink between mugs to dissolve the sugar  IMPORTANT: pour your cocktail into a new vessel – either a warmed brandy snifter or a ceramic mug. Otherwise, you WILL burn your lips on the Blue Blazer mugs  Garnish with a lemon twist    TIP: Fire and alcohol     Thinking about purchasing a Klaris ice machine? You might need it for today's episode. Go to craftKLARIS.com and use the code AOD10 for 10% OFF your purchase. Trust us, you won't regret it ;-)   Klaris  IG: @craftklaris  Website: www.craftklaris.com     The Art of Drinking  IG: @theartofdrinkingpodcast   Website: www.theartofdrinkingpodcast.com     Join Jules  IG: @join_jules  TikTok: @join_jules   Website: joinjules.com    Uncle Brad   IG: @favorite_uncle_brad    This is a Redd Rock Music Podcast  IG: @reddrockmusic  www.reddrockmusic.com  Learn more about your ad choices. Visit megaphone.fm/adchoices

The Finlay Donovan series by Elle Cosimano follows a witty, overworked single mom and novelist who accidentally becomes entangled in real-life crime while trying to meet her writing deadlines. Blending humor, suspense, and heart, the series delivers a fast-paced mix of murder, motherhood, and unexpected friendship.A little bit about this week's (returning) guest, Mair Downing.Mair transitioned into real estate from a Fortune 200 company because she wanted a career where she could make a real difference in people's lives. Whether working with buyers, sellers, or investors—helping clients right-size or find that perfect river getaway—she believes in the energy that comes from realizing goals are within reach. And with Mair's guidance, they are.FREE TIMEWhen Mair isn't showing homes or preparing listings, she's cheering on her teen daughters in their various activities—soccer, volleyball, and basketball—or snuggling with her Havanese, Odie (and, of course, her husband, too!). She loves to travel, enjoy great food, and soak in all that life has to offer. Check up her "What's Up Wednesday series on Instagram: @obsessedwithhomes For quiet moments, she finds peace sitting on a dock, watching the water glimmer with a good book. Favorite right now: Black Phone by Joe HillDeath by Chocolate Cocktail - we recorded this episode on Día De Los Muertos, also as the book titles and story contents often involve a little murder, we knew we needed a “deadly” cocktail!Servings: 1Ingredients¾ oz vodka ¾ oz Bailey's Irish Cream ¾ oz dark crème de cacao ¼ cup chocolate ice cream½ cup iceChocolate shavings, for garnishInstructionsCombine the vodka, Bailey's, dark crème de cacao, chocolate ice cream, and ice in a blender.Blend until smooth.Pour into a chilled wine glass.Garnish with chocolate shavings and enjoy!In this EpisodeDITL Merch is now out! Please considering one of these adorable items to support the show.Barbara Streisand films Funny Girl and What's Up DocDrawing Hands by MC EscherBlack Phone by Joe HillBrave New World by Aldous HuxleyPushcart PrizeO. Henry Award

THE FANTASTIC POUR Brett welcomes FW All-Star Shawn Myers to the Fantasti-Lounge for a very special MOCKTAIL edition of the Fantastic Pour as we talk Captain Carrot! We enjoy a Spiced Cinnamon, Orange, Thyme Mocktail and read Captain Carrot and his Amazing Zoo Crew issue #12. Join us in the Fantasti-Lounge as we discuss: Why was this comic never a cartoon? Who are the best tiny heroes? What to do at the Park City Mall 40 years ago. And much, much more! Secret Pour-igins: The Mocktail Cocktail: Zoo Cruise Ingredients ½ cup water ¼ cup maple syrup 4 sprigs fresh thyme OR 2 Tbsp of crushed thyme ½ tsp ground cinnamon 2 Tbsp freshly grated ginger 1 squeezed lemon 1 ½ cup orange juice ½ cup grapefruit juice 2 cup ginger beer Garnish Cinnamon stick OR sprig of thyme OR Orange wedge OR combination of some of the above Instructions Add the water, maple syrup, thyme sprigs, and cinnamon to a small pan. Bring to a simmer. Reduce the heat to low for about a minute. Then let it cool to room temperature. Fill a shaker or glass halfway with ice and strain in the thyme syrup. Add the grated ginger and lemon juice and shake well for 10 seconds. Strain the contents from the shaker into 4 glasses evenly. Add ice Add orange juice, grapefruit juice, and ginger beer Garnish and enjoy! Comic: Captain Carrot and his Amazing Zoo Crew #12, DC 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

The guys test the transformative power of an infamous club concoction!INCREDIBLE HULK RECIPE: 2oz/60ml HPNOTIQ 2oz/60ml HENNESSYAdd ingredients into a shaker filled with ice. Shake and strain into a chilled rocks glass filled with ice. Garnish with lime wedge.Recipe via Justin's Restaurant Hosted on Acast. See acast.com/privacy for more information.

After hundreds of cocktails, countless techniques, and one unforgettable journey through the art of mixology, Cocktail College is closing the tab. For our final session, we're doing something a little different: Tim is stepping into the guest seat to share his personal Martini recipe and reflect on what makes the Martini such an iconic cocktail. If you'd like to follow Tim's next chapter, you can find him on Instagram @timmckirdy. In the meantime, let's enjoy one last Martini together! Tim McKirdy's Martini Recipe - 3 ½ ounces London Dry gin, such Tanqueray or Ford's - ½ ounce Dolin dry vermouth - 2 dashes Regans' orange bitters - Garnish: lemon twist Directions 1. Add all ingredients to a mixing glass with ice. 2. Stir until well chilled. 3. Strain into a frozen Coupe glass. 4. Express and discard lemon twist to garnish.

Is the Gibson a garnish, a riff, or a true standalone cocktail? In this episode, Sother Teague returns to Cocktail College to unpack his favorite pickled-onion Martini. From origins and oddities to the art of pickling itself, we explore what makes the Gibson unique — and why it's become both a personal and community touchstone for Sother. Listen on (or read below) to discover Sother's Gibson recipe — and don't forget to leave us a review wherever you get your podcasts! Sother Teague's Gibson Recipe - 2 ½ ounces London Dry gin, such as Hayman's- ½ ounce Dolin dry vermouth- 1-2 bar spoons Rakkyo brine- Garnish: 3 pickled rakkyosDirections 1. Add all ingredients to a mixing glass with ice.2. Stir until well chilled.3. Strain into a frozen Nick & Nora or Coupe glass.4. Garnish with 1-3 pickled and chilled rakkyos.

THE FANTASTIC POUR Brett welcomes Chuck Dill to the Fantasti-Lounge to talk Mister Fantastic! We enjoy a classy Manhattan and read Fantastic Four issue #178. Join us in the Fantasti-Lounge as we discuss: Who smokes a pipe? Why is everyone in their underwear? What is your alternative FF line-up? Would Galactus eat Chuck's Super Powers Cyborg figure? And much, much more! Secret Pour-igins: The Manhattan cocktail Cocktail: Smokin' Reed Richards Ingredients 2 oz. Bourbon Whiskey 1 oz. Sweet Vermouth 3 Dash Aromatic Bitters Luxardo or maraschino cherry Instructions Pour bourbon, sweet vermouth, and a few dashes of bitters over ice in a mixing glass Stir thoroughly Strain into a chilled cocktail glass neat or on the rocks Garnish with a cherry Comic: Fantastic Four #178, Marvel Comics, 1976 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

If you haven't watched it yet, it is available to stream on Disney+, so go check it out. It's a fun movie for the whole family with cameos from John Stamos, Will Arnett, Taraji P. Henson and more. Maybe it will give you some costume ideas. Hopefully there will be more Muppets movies in the future. Apple Cider Champagne Cocktail (wellplated.com):Ingredients4 oz Apple Cider8 oz chilled Champagne (Prosecco or sparkling wine)2 oz Brandy or Rum2 tablespoons Sugar1/2 teaspoon CinnamonOptional: Apple slices, caramel, caramel vodka, cinnamon sticksDirectionsRim the glasses with sugar and cinnamon.Pour brandy or rum, apple cider, then champagne into each glass.Garnish as desired and ENJOY!Apple Cider Old Fashioned (foxeslovelemons.com):Ingredients 1 strip orange peel (about an inch wide)2-4 dashes of orange bitters1 teaspoon maple syrup2 oz bourbon3 oz apple ciderIceSliced apples, cinnamon sticks and/or cherries for garnishDirectionsPlace orange peel, bitters and maple syrup in a small glass and use muddler to gently release oils from orange peel.Add bourbon and cider; stir until well combined.Top glass with ice and serve immediately, garnish with apple slices, cinnamon sticks and/or cherries, if desired.Muppets Haunted Mansion Drinking Game:Drinking when...you see a cameo.Pepe corrects someone on being a King Prawn.you hear a bad dad joke.you see a dead husband.you don't know a celebrity's name.the skull lets out a breath.a door creaks.someone appears out of nowhere.MacGuffin's name is mentioned.Miss Piggy complains.Take a shot when...Miss Piggy sneezes.it's revealed that Will Arnett is MacGuffin.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.

Our guest has ventured from the Arctic Circle to Kentucky's rickhouses to Scotland's distilleries in pursuit of one singular spirit. Now he's sharing his wisdom with the world.This week, the legendary Noah Rothbaum joins me to crack open The Whiskey Bible and pour out the secrets and stories of one of the world's greatest spirits.Noah is not only a leading authority on cocktails and spirits, but also a James Beard Award winner, the author of many acclaimed drinks books and the associate editor of the Oxford Companion to Spirits & Cocktails, which won the Dartmouth Medal for the best reference book of 2021 and the Tales of the Cocktail Spirited Award for Best New Book on Drinks Culture, History, or Spirits. Who better to guide us through the world of The Whiskey Bible: A Complete Guide to the World's Greatest Spirit, a staggeringly comprehensive, entertaining, and approachable book including not only a history of whiskey, but an in-depth analysis of every major whiskey distilling region, general and practical whiskey facts, and 60 classic and modern whiskey cocktail recipes from top bartenders. But before that, if you love Lush Life, we would so appreciate your support by signing up for our newsletter. You can get our advice on anything to do with home bartending, where to drink in every major city, special recipes, and even your very own Lush Life mug! Just head to alushlifemanual.substack.com and sign up!Now grab that dram, let's join Noah!Our cocktail of the week is called Penicillin:INGREDIENTS 2 oz Scotch¼ oz Islay Scotch¾ oz fresh lemon juice¾ oz honey syrup (3 parts honey, 1 part water)¾ tablespoon sweetened ginger syrup (4 parts ginger juice, 3 parts sugar)Garnish: candied gingerMETHODCombine all of the ingredients except the Islay Scotch in a shaker and fill with ice.Shake and then pour into a rocks glass filled with ice.Using a bar spoon, gently pour ¼ oz of Islay Scotch over the back of the spoon to create a float.Garnish with the candied gingerYou'll find this recipe and all the cocktails of the week at alushlifemanual.com, plus links to most of the ingredients.Full Episode Details:

The guys bring da funk to City Winery Nashville for twist on the Moscow Mule that's more reminiscent of the American south.TENNESSEE MULE RECIPE:2oz/60ml NELSON'S GREEN BRIERGINGER BEERLIMEFill a highball glass with cubed ice. Pour Jack Daniel's over ice. Top up with ginger beer. Garnish with lime wedge.Hosted by City Winery Nashville Hosted on Acast. See acast.com/privacy for more information.

Not all Corpse Revivers are created equal. No. 1 is dark, stirred, and elusive — a Cognac, apple brandy, and vermouth build codified in the Savoy but often overshadowed by its brighter sibling. Ben Hopkins of Brooklyn's Pitts and Agi's Counter joins Cocktail College to explore lineage, balance, and what it means to revive a drink with no citrus safety net. Listen on (or read below) to discover Ben's Corpse Reviver No. 1 recipe — and don't forget to leave us a review wherever you get your podcasts! Ben Hopkins' Corpse Reviver No. 1 Recipe - 4 dashes Regans' orange bitters - 1 ounce Method sweet vermouth - 1 ounce Distillerie La Monnerie Calvados - 1 ounce D'Ussé XO Cognac (or Hennessy VSOP) - Garnish: grapefruit twist Directions 1. Add all ingredients to a mixing glass with ice. 2. Stir until well chilled. 3. Double strain into a chilled Nick & Nora glass or brandy snifter. 4. Garnish with a grapefruit twist.

The guys bravely defy societal norms and tackle the much-mocked sissy drink from the '90s/2000s.APPLETINI RECIPE:1.5oz/45ml VODKA 1.5oz/45ml PUCKER SOUR APPLE.5oz/15ml SOUR MIX Add ingredients into a shaker filled with ice. Shake and strain into a chilled martini glass. Garnish with Granny Smith apple slice.Recipe via the 1990s Hosted on Acast. See acast.com/privacy for more information.

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.