Podcasts about 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:

[We had a major audio issue with this episode so we expired it and republished with corrected audio; this is the only way we can ensure all listeners get the updated file. Our apologies for the inconvenience. It's Ben's fault. No, wait ... it's Bob's fault. Yeah. Bob did it.]We have orange smoke. The ever faithful brothers discuss the closing of the deal with new manager Tony Vitello and then discuss his first moves as he drinks from the fire hose of information coming at him about the San Francisco Giants. Also, Matthew does a book review.We reference our dormant cocktail podcast The Perfect Sip a few times in this episode. If you haven't listened to it yet, you can check it out here: https://the-perfect-sip.captivate.fm/listenSpeaking of cocktails, today Ben is drinking a Bennessee Iced Tea while Matthew is drinking Golden Orchard. Recipes below.Bennessee Iced Tea2 oz Bourbon1/2 oz Cointreau3/4 oz Lemon juice1/2 oz Rich simple syrup1 “splash” of Coca-ColaCombine the bourbon, Cointreau, lemon juice and rich simple syrup into a shaker with ice. Shake until chilled. Double strain into a prepared highball glass with ice and top with the Coca-Cola. DO NOT SHAKE THE COLA IN THE SHAKER! YOU'VE BEEN WARNED.Golden Orchard2 oz Pear Vodka1 1/2 oz Apple Cider1 oz Pear Juice3/4 oz Lemon Juice3/4 oz Spiced Syrup2 oz Hard Cider to floatAdd all ingredients except the Hard Cider to a Collins glass with ice. Stir to combine. Top off with Hard Cider and stir gently to combine. Garnish with a dehydrated apple slice.

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.

Habeus procurator? Our failed Catholics ponder the possibility of the Giants hiring Tony Vitello as the next San Francisco Giants manager. Is a college coach qualified? What does Buster Posey see in Vitello? Can Buster close the deal?On the cocktails side of things, Matthew is drinking while Ben is drinking Gimletarita Recipes below.Gotham Grog1 oz Planteray 3 Stars1/2 oz Appleton Estate Signature1/4 oz Planteray Xayamaca1/2 Lime Juice1 oz Spiced Demerara Syrup (cinnamon & cloves)1 1/2 oz Pineapple Juice1 oz Pomegranate Juice1 oz Hibiscus Tea (Strong)2-3 Dashes Peychaud's BittersAdd all ingredients to a large rocks glass. Add ice. Stir for 10-20 seconds to chill. Garnish with a bit of freshly grated nutmeg. Gimletarita1 1/2 oz London Dry Gin1/2 oz Cointreau (or other orange liqueur)3/4 oz Fresh squeezed lime juice from limes picked by Greg from his tree3/4 oz Simple syrupAdd all ingredients to a shaker with ice. Shake until chilled. Strain into a stemmed cocktail glass and garnish with a lime wheel.

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.

When facing tax debt, you are worried about every asset you own and whether or not the IRS is going to take it from you. Can the IRS garnish you SSI and/or SSDI though? Find out today! Do you have tax debt? Call us at 866-8000-TAX or fill out the form at https://choicetaxrelief.com/If you want to see more…-YouTube:    / @loganallec  -Instagram: @ChoiceTaxRelief @LoganAllec -TikTok: @loganallec-Facebook: Choice Tax Relief // Logan Allec, CPA -Reddit:   / taxrelief   

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. 

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.

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 !!

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.

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

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.

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.