Podcasts about Garnish

Day 338.Today, we analyse the latest updates from the front line, discuss western thinking on Ukraine's increasingly complex logistical supply train and interview Richard Woodruff, a British volunteer Chef who spent most of 2022 cooking food for Ukrainian soldiers on the front lines at the Front Line kitchen in Lviv.Contributors:David Knowles (Host). @djknowles22 on Twitter.Francis Dearnley (Associate Comment Editor). @FrancisDearnley on Twitter.Joe Barnes (Brussels Correspondent). @Barnes_Joe on Twitter.With thanks to Richard Woodruff. Follow Front Line Kitchen on Twitter: https://twitter.com/frontlinekit @frontlinekitHere's Front Line Kitchen's borscht recipe: Ingredients: pork (beef, chicken) preferably on the bone - 400 g, cabbage - 400 g, potatoes - 300 g, beetroot - 200 g, carrots - 1-2 pcs., parsley root, parsnip, celery - 1 pc., bell pepper - 1 pc., onion - 1 pc., tomato puree - 2-3 tbsp. spoons, oil for frying, garlic, dill and parsley greens, pepper, bay leaf, salt.Preparation: Red borscht is usually in broth, so it is boiled first. Next, cut the beets into strips, add salt, pour into a pan, fry in oil, adding tomato puree, bring to half-cooked. Onions, carrots, parsley root, parsnip and celery, and bell pepper should also be fried.Throw the potatoes into the broth, bring it to half-cooked again, then put the cabbage and cook for another 10 minutes, and then season it with roasting and let it boil for another 5 minutes. Garnish with garlic, green dill and parsley. Leave for 15-20 minutes before serving.Subscribe to The Telegraph: telegraph.co.uk/ukrainethelatestEmail: ukrainepod@telegraph.co.ukSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The guys drink an upper-class cocktail from the turn of the century.STINGER RECIPE1.69oz/50ml Cognac.66oz/20ml White Crème the MenthePour all ingredients into a mixing glass with ice cubes. Stir well. Strain into a chilled martini glass. Garnish with mint (optional.)Recipe via the International Bartenders Association (https://www.iba-world.com/) Hosted on Acast. See acast.com/privacy for more information.

In this episode, I speak with 3 activists working to STOP COP CITY – a highly militarized police training facility that would pave over one of the largest remaining forests in Atlanta. These 3 are part of a broad coalition of activists without centralized leadership who have come together to resist this development and defend the Atlanta Forest. Days after we recorded this episode, fellow activist and forest defender Tortuguita was shot and killed by the police during a massive raid. Calls for an independent investigation into this killing have been growing, as the version of events publicized by the police seems highly questionable. 7 more activists were arrested and charged with domestic terrorism.Cop City would be located right next to black and brown working class neighborhoods in Atlanta. These communities would be subjected to increased police harassment as well as the environmental consequences of destroying the forest: poorer air quality, hotter summers, and less protection from flooding. This $90 million military-grade urban warfare training center would be the largest facility of its kind in America. It would have a testing area for explosives, 12 firing ranges, a helicopter landing pad, and a center for practicing crowd control. In addition to boosting police morale and recruitment in the wake of the 2020 uprising, Cop City would serve a much more sinister function: to expand the police state and crush movement building in America and around the globe.In addition to exposing the fundamental connection between capitalism and policing, this episode examines the legacy of racial oppression that Cop City would inherit. We discuss the theft of this land from the Muscogee people as well as its use as a slave plantation and prison farm. We also address the important role that Indigenous and Queer activists have played within this movement.CALLS TO ACTION:*DONATE to the Atlanta Solidarity Fund to support legal costs *Call Atlanta Police Foundation investors, ask them to divest from Cop City (stopreevesyoung.com) *Form an action committee in your city!*GO TO THE PARK IN SOLIDARITY! RESOURCES:*Defend the Atlanta Forest website*Follow Defend the Atlanta Forest on  Twitter, IG, FB, Telegram,and TikTok*Al Jezeera video: Police vs Atlanta: The Battle Over Cop City*Democracy Now video with Kamau Franklin*Kamau Franklin's article in TruthOut: STOP COP CITY COCKTAIL:45mlBourbon Whiskey15mlPine Liqueur (or more bourbon)30mlBlueberry Shrubb (we'll post the recipe on Instagram)15mlElderberry syrupSoda waterAdd all ingredients except the soda water to a shaker and shake  with ice. Fine strain into a Collins glass with ice & top with soda water. Garnish with a pine tip &blueberries.Support the show

We are discussing Goal Setting, Meal Planning & a few of Dea's lastest low carb recipes. Thai Pork Konjac Ramen Ingredients: 1 tsp sesame oil 1 tsp garlic chili paste 1 cup Thai Style Konjac Noodles 2 cups vegetable broth ½ tsp fresh ginger fine grated 1 tbsp fresh cilantro sliced 1 tbsp green onion 1 tsp fresh lime juice Pinch of cayenne pepper Salt to taste Pepper to taste ½ cup fresh bean sprouts 6 ounces pork tenderloin- sliced paper thin   Method: In a medium saucepan or small stock pot, heat oil over medium heat, add garlic chili paste and ginger cook for a few minutes until ginger starts to brown. Add the vegetable broth and bring to a full simmer. Add the Thai noodles, sliced pork, salt and pepper. Add a dash of cayenne, and just before ladling into serving bowl stir in, lime juice, soy sauce, green onions, and cilantro. Garnish with bean sprouts and lime slices. Meal system variation: Reduce pork to 2 ounces, omit cayenne and whisk in a packet of Pork Thai Soup after the pork cooks. Make sure to not boil the protein.   Maintenance variation: Stir in 4.5 ounces of coconut milk with the dash of cayenne.   Tip: Placing pork tenderloin in freezer until firm enables you to slice pork paper thin.   Shakshuka (Poached Eggs in Spicy Tomato Sauce) Ingredients: 2 tsp olive oil 1 garlic clove pressed 2 medium scallions sliced 1 large jalapeno pepper, fine chopped, seeds removed 2 cups diced tomatoes (canned is fine) 1 cup vegetable broth 1 tsp cumin 1 tsp smoked paprika ¼ tsp cayenne pepper ½ tsp fried oregano ½ tsp salt ½ tsp pepper 4 eggs 2 tbsp parsley chopped 1 tbsp nutritional yeast – optional   Method: In a large deep skillet over medium heat, add oil, garlic, scallions, and jalapeno pepper, cook until soft and beginning to brown. Add in tomatoes, vegetable broth, cumin, paprika, cayenne, oregano, salt, and pepper. Simmer and cook down tomatoes for 15 – 20 minutes, stirring occasionally. Make 4 indents equally spaced in the skillet and crack eggs into indents. Cover and cook for 6 – 8 minutes. Remove from heat and sprinkle with parsley and nutritional yeast. Maintenance variation: Sprinkle ¼ - ½ cup of feta with the parsley.   Lemon Dill Cucumbers Ingredients: 2 cups English cucumber 1 tsp olive oil 1 tsp lemon zest ½ tsp dried dill ¼ tsp sea salt   Method: Peel and slice thin English cucumber. Place in a bowl and add in oil, lemon zest, dill, and sea salt, tossing well to coat. Maintenance variation: Add 1 tbsp sour cream.   Tip: zest your lemon onto parchment paper and let dry before using.   Petite Beef Tenderloin with Herb Crust Ingredients: 12-18 ounces Petite Tenderloin ½ - 1 tsp salt ½ -1 tsp pepper 3 Tbsp fresh chopped parsley ¼ tsp red pepper flakes 2 tsp dried thyme 2 tsp paprika 2 garlic cloves fine minced 2 tsp Dijon mustard   Method: Preheat oven to 425 degrees Mix parsley, salt, pepper, thyme, paprika, garlic and red pepper flakes, coating the parsley well. Pat dry tenderloin, salt, and pepper both sides of the tenderloin. In a pan over medium high heat sear all sides of tenderloin, remove from pan onto work surface. Brush tenderloin with mustard, and pat on parsley spice mix to both sides. Place in baking dish and bake for 20 – 25 minutes or until internal temp of the tenderloin is 145F Remove from oven cover and let rest for 10 to 15 minutes before slicing. Maintenance Variation: Sear tenderloin in 2 tbsp of olive oil before baking.   Connect with us... https://www.facebook.com/groups/deasrecipes https://www.facebook.com/IPlowcarb https://www.youtube.com/channel/UCi3SonYlbCGN8iWl_HKxTtQ   

I love this movie!!! I had Movie Pass, don't we miss that option, and saw this movie 7 times in theaters (3 of those times were with other people). I have the giant wall hanging poster in my guest room. It stars Jason Bateman and Rachel McAdams, along with Kyle Chandler, Sharon Horgan, Billy Magnussen, Lamorne Morris, Kylie Bunbury, Jesse Plemons, and more. This was co-written and co-directed by John Francis Daley who you might remember as Sweets in Bones, his dad is the bartender in the movie. So for this episode the tables were turned and I was one of the ones that had to drink more and drink during the recording. The Harvey Wallbanger (liquor.com): Ingredients 1 1/4 ounces vodka 1/2 ounce Galliano L'Autentico liqueur 3 ounces orange juice, freshly squeezed Garnish: orange slice Garnish: maraschino cherry Directions Fill a tall glass with ice, then add the vodka and orange juice and stir. Float the Galliano on top. Garnish with a skewered orange slice and maraschino cherry. Game Night Drinking Game (reeldrinkinggames.com and drunkenme.com): Drink every time: The words "Game Night" "Clue" or "Brooks" are said A clue is solved There is tilt shift photography as a transition scene Michelle hooking up with a celebrity is mentioned Someone makes a phone call Gary appears Sperm/Fertility is mentioned When anyone drinks Whenever there is a plot twist Finish your drink: They find Brooks Another game night begins As always drink responsibly and with friends. Tell others about the podcast and be sure to follow on Instagram and Twitter @Line_Drunk. Follow/Subscribe on your favorite streaming service. Check out linedrunk.wordpress.com and for bonus content patreon.com/linedrunk. --- Support this podcast: https://anchor.fm/linedrunk/support

PERSONAL RESPONSIBILITY. Lamenting the current state of his Dad Bod and looking for sympathy from his wife but finding none, Chris assembles the OG 3Q3D squad for a discussion on Personal Responsibility. The group begins by throwing caution to the wind and downing a shot of Fireball Cinnamon Whiskey, and then ponders how much of their success in life is self-determined, whether to be offended by “you didn't build that”, and how much we are responsible for the well-being of others. This episode's conversation is as compelling and thought-provoking as Fireball is terrible, and in true 3Q3D fashion, it gets better with every sip. Drinks in this Episode:1 MINI BOTTLE OF FIREBALL CINNAMON WHISKEY >> Find some spare change, discard your dignity, and visit a local gas station to purchase a mini bottle of Fireball Cinnamon Whiskey.WHISKEY FIZZ >> 2 oz whiskey, 1 oz freshly squeezed lemon juice, ½ oz simple syrup, 3-5 oz chilled club soda, lemon wedge for garnish. Combine whiskey, lemon juice and simple syrup in a shaker filled with ice and shake well. Strain into an ice filled glass and top with club soda. Garnish with lemon wedge.LONE TREE COCKTAIL >> Add equal parts gin, sweet vermouth and dry vermouth, along with a few dashes of orange bitters, into a cocktail shaker with ice and shake vigorously for 10-20 seconds. Pour into a cocktail glass with a large ice cube and garnish with an orange twist. If you've been enjoying the 3Q3D podcast, please subscribe and consider giving us a rating, a review, or sharing an episode with a friend. Follow our social sites here:Instagram: https://www.instagram.com/3drinkspodcast/?hl=en Facebook: https://www.facebook.com/3Drinkspodcast

Persimmon-Kumquat Pudding with Coconut Whipped Cream Culinary Inspirations: From Gourmet to Pret-a-Manger. We CAN have nice things! +Cooking Demo Serves 6 For the pudding: 4 very ripe Hachiya persimmons or 5 Fuyu persimmons, allowed to soften ¼ lb. kumquats, whole, about 10 1-2 TBLS Dr. Fuhrman's Blood Orange vinegar, or lemon juice, or to taste Coconut water or orange juice (optional to facilitate blending) For the coconut whipped cream: 1 ½ cup nuts of choice (cashews, macadamias, walnuts, hemp, or a combination) 1 TBLS unsweetened flaked coconut 12 deglet noor dates, pitted Coconut water (as needed to facilitate blending) Optional: 1 teaspoon, Dr. Fuhrman's Coconut Vinegar, or coconut extract Optional garnishes: Unsweetened shredded coconut, raw or lightly toasted 6 kumquats, cut into pinwheels and seeded In a high-speed blender, puree the pudding ingredients until smooth, adding coconut water or orange juice as needed to facilitate blending. Place in 12 individual serving dishes (martini glasses make a nice presentation). Likewise, puree the coconut cream ingredients until smooth, using coconut water to facilitate blending. Spread a layer of the coconut cream over the persimmon pudding and chill for at least 2 hours. Garnish with unsweetened shredded coconut and some kumquat pinwheels. Nutritarian Vinaigrette (Basic Recipe) ½ cup vinegar or citrus juice (any flavored vinegar, balsamic, sherry, lemon juice, lime juice, Yuzu, verjus, etc) 1 cup water 2 teaspoons arrowroot powder, dissolved in an additional ¼ cup cold water Bring the vinegar and the cup of water to a boil in a small saucepan. Once boiling, whisk in the arrowroot-cold water mixture and let boil for 2 minutes, but no longer, whisking occasionally. Remove from the heat and let cool to room temperature. Refrigerate until ready to use. Makes about 1 ½ cups, approx. 6 servings.

For many, the Blue Hawaii may conjure images of kitschy Hawaiian shirts and Jimmy Buffet concerts, but rest assured this cocktail has a rich, complex history that reaches far beyond its novel, neon blue color and elaborate garnishes. Garret Richard, chief cocktail officer at New York's Sunken Harbor Club and author of the upcoming book, “Tropical Standard,” takes the hot seat today to discuss the Blue Hawaii's history and lead us in remembering its creator, the late Harry Yee. Listen on to discover Richard's Blue Hawaii recipe — and don't forget to like, review, and subscribe! Garret Richard's Blue Hawaii Recipe Ingredients - 1 ounce sour mix (recipe follows) - 1 ½ ounces fresh pineapple juice - ¾ ounce Denizen white rum - ¾ ounce vodka or coconut-oil-washed Plymouth gin - ½ ounce Giffard blue curaçao - 1 tsp of gum syrup (or cane syrup) - 5 drops of saltwater solution (8 parts water, 2 parts salt) - 12 ounces of crushed ice - Garnish: pineapple leaf and wedge, orchid, and blue cocktail umbrella Sour Mix - ½ ounce fresh lemon juice - ½ ounce of lime punch syrup (lime juice, oleo saccharum sugar, citric, and malic acid, all to taste) Directions 1. Combine sour mix, pineapple juice, rum, vodka (or gin), blue curaçao, gum syrup, saltwater solution, and 8 ounces of crushed ice in a large tin. 2. Flash blend for 3-5 seconds. 3. Put remaining 4 ounces of crushed ice into a Hurricane glass. 4. Pour blended mixture into glass. 5. Garnish with a pineapple leaf, pineapple wedge, orchid, and blue cocktail umbrella. Hosted on Acast. See acast.com/privacy for more information.

Beefless Stew and Mashed Potatoes Ingredients 5 large carrots scrubbed and chopped into thick pieces 4 stalks of celery chopped 1 onion chopped 3 portobello mushrooms, sliced into large chunks Half of a small bag of frozen green beans (about a cup and a half) Quarter of a small bag of frozen peas A handful of frozen organic corn 2 tablespoons of arrowroot or corn starch 2 cups of apple cider or juice (go for dark and cloudy) 15oz vegetable broth or stock (oil-free) 1 teaspoon of smoked paprika ¼ cup vegan Worcestershire sauce 1 tablespoon of garlic powder Salt and pepper to taste Preparation Preheat oven to 425 degrees. In a large stew pot or Dutch oven with lid, get the pot hot, add the onions begin to sauté. Add enough vegetable broth to keep them from sticking. Add the carrots and celery and cook for a couple of minutes. Add more broth if needed to prevent sticking. Put the mushrooms in and stir to incorporate. Don't sauté. You want them to be chunky, not reduced. Sprinkle vegetables with arrowroot or corn starch and stir until everything is well coated. Pour in all liquids and the rest of the ingredients from apple cider/juice on down and bring to a boil. Throw in frozen vegetables and stir. Bring it back to a boil. Cover with a lid and transfer to a hot oven and cook for 40-45 minutes. Pot will be hot! Remove it from the oven, scape down the sides of the pot, give it a good stir. Serve over mashed potatoes which are just boiled potatoes, milk substitute (I prefer Oat milk) and salt (if you use) mixed with a hand-held potato masher until smooth. Garnish with a tiny bit of fresh rosemary if you like.

This film and its sequels will always be my favorite Batman movies, something nostalgic about them and something special about it. They embody the classic Batman, not this new cinematic, voice changing, etc type and that's not to say they aren't great, the new ones are just different. Hopefully you either love this film, or will give it a chance even though it's not new and full of CGI. You can stream the film on HBOMax. Batman Cocktails (https://cocktails.lovetoknow.com): The Bruce Wayne Ingredients 2 ounces bourbon ½ ounce maple syrup 4 ounces cold brew or iced coffee Ice Lemon ribbon for garnish, optional Directions In a cocktail shaker, add ice, bourbon, maple syrup, and cold brew. Shake to chill. Strain into rocks glass over fresh ice or king cube. Garnish with lemon ribbon, if desired. Alfred's Manhattan Ingredients 2 ounces fig-infused rye whiskey ¾ ounce sweet vermouth ¼ ounce cherry liqueur 2 dashes aromatic bitters Ice Cocktail cherry for garnish Directions Chill a martini glass or coupe. In a mixing glass, add ice, fig rye, sweet vermouth, cherry liqueur, and bitters. Stir rapidly to chill. Strain into chilled glass. Garnish with cocktail cherry. Gotham City Martini Ingredients 1½ ounces citron vodka ¾ ounce blue curaçao ½ ounce peach schnapps ½ ounce freshly squeezed lemon juice Ice Lemon ribbon for garnish Directions Chill a martini glass or coupe. In a cocktail shaker, add ice, citron vodka, blue curaçao, peach schnapps, and lemon juice. Shake to chill. Strain into chilled glass. Garnish with lemon ribbon. The Joker Cocktail Ingredients 2 ounces butterfly pea flower-infused vodka 1 ounce freshly squeezed lime juice ½ ounce orange liqueur ½ ounce freshly squeezed lemon juice Ice Club soda to top off Mint sprig for garnish Directions In a cocktail shaker, add ice, butterfly pea flower vodka, lime juice, orange liqueur, and lemon juice. Shake to chill. Strain into rocks glass over fresh ice. Top off with club soda. Garnish with mint sprig. Drinking Game (drunkenme.com): Take a drink: Anyone says "Batman" Anyone shoots a firearm Vicki's photography is referenced Batman kicks or punches anyone Every time the Joker laughs Any form of news is shown (ie. newspaper, newscast, etc.) Anyone says "Gotham" Every time Batman punches someone As always, drink responsibly and with friends. Tell everyone about the podcast. Follow/subscribe on your favorite streaming platform. Follow on Instagram and Twitter @Line_Drunk. Check out linedrunk.wordpress.com and patreon.com/linedrunk for bonus content. --- Support this podcast: https://anchor.fm/linedrunk/support

Our heroes descend into Floor 11 - The Tomb of Yarrix! What madness lies behind the sealed doors? Grab a drink and join us at the bar! Drink of the Week: The King in Yellow Ingredients: 1.5 oz. Gentaine Liqueur .75 oz. Cocchi Americano .75 oz. Dry Vermouth Garnish: Thyme Sprig Steps: 1: Combine all ingredients in a chilled glass. 2: Stir to combine. 3: Garnish with thyme sprig. 4: Enjoy!

Mix & Match is a mini series where we meet up with an artist and try to “mix” an adult beverage and “match” it with an artist. Today, KEXP's Jasmine Albertson catches up with Deep Sea Diver's Jessica Dobson over a drink. They talk about music and Jessica's journey of meeting her birth parents.   Deep Ahumada Recipe  In a stirring vessel combine:  - 2oz mezcal  - .5 spiced simple  - 3 dashes aztec chocolate bitters  - Add ice, stir, and strain into a bucket with fresh ice  - Garnish with orange peel and cinnamon stick Support the show: https://www.kexp.org/sound/See omnystudio.com/listener for privacy information.

More than just an evocative name, the Sex on the Beach is brimming with ‘80s and ‘90s nostalgia, and arrives topped with a fun (if questionable) backstory. Leading us on a vibrant trip down memory lane is Houston's Alba Huerta, owner of the James Beard Award winning Julep. Listen on to discover Huerta's Sex on the Beach recipe — and don't forget to like, review, and subscribe! Alba Huerta's Sex on the Beach Recipe Ingredients - ¾ ounce Ketel One Botanical Peach & Orange Blossom - ¾ ounce vodka - 1 ounce fresh lemon juice - ¾ ounce cranberry juice - ½ ounce crème de pêche - ½ ounce orange juice - ¼ ounce simple syrup - Garnish: dehydrated lemon wheel Directions 1. Add all ingredients to a shaker with ice. 2. Shake until well chilled. 3. Strain into a Double Old Fashioned glass filled with ice. 4. Garnish with dehydrated lemon wheel. Hosted on Acast. See acast.com/privacy for more information.

This week, I speak with a Jodie of Palestine Action – a UK-based network of activists using sustained direct action to shut down businesses profiting off of the violent oppression of Palestinians. They've already shut down two facilities owned and operated by Elbit Systems, and their tireless work has led to the cancellation of 280 million worth of British military contracts with Israel. Jodie paints a vivid picture of what it looks like to engage in direct action. We break down the meaning of direct action and how it differs from participating in protests. We discuss what this has looked like for Palestine Action, from lock-ons to large-scale property damage used to shut down  facilities by making these blood-soaked capitalist enterprises untenable & unprofitable. Elbit Systems is Israel's largest weapons provider. They produce the drones that monitor and attack Palestinians as well as technology for the apartheid wall. This Israeli company advertises its products as “battle tested” because they've been used extensively against a captive Palestinian population. It uses Gaza as a  “weapons testing lab” so that it can market and sell its products to oppressive regimes around the world. Their drones and weaponry have been used in Myanmar, Kashmir, and on the US-Mexico border wall. GET INVOLVED!Join Pal Action & sign up for the newsletter!https://www.palestineaction.org/join-the-resistance/Participate in a workshop! https://bit.ly/PalActionWorksFollow PalAction on…Insta: https://www.instagram.com/pal_action/Twitter: https://twitter.com/Pal_actionTelegram: https://t.me/palactionDonate to support their work! https://www.palestineaction.org/donate/DRINK PAIRING:Molotov MocktailThis wonderful wintery drink can be served hot or cold! It's a spirit-free cocktail, but as per Jodie's request, the flavors really hit your taste buds "like a sledgehammer" Molotov Mocktail2LWater350gFresh Cranberries (one 12oz package)350mlSweetener—Granulated Sugar, Honey, or Maple Syrup2Cinnamon Sticks12Whole Cloves10Whole Allspice Berries1Star Anise5Fresh Ginger Slices, peeled (about the size of a quarter)2Black Tea sachets 60mlLemon JuiceMETHOD: Add water and cranberries to a pot and bring to a boil. Cover and let simmer for 30 minutes. Add sugar, whole spices, and ginger and simmer for an additional hour, covered. Turn off the heat, add the tea sachets, and let steep for five minutes. Add the lemon juice and stir to incorporate. Strain out all the solids and let cool completely.Serve hot or chilled and poured over ice! Garnish with a lemon slice and a star anise. Enjoy!Tip: to make this boozy, add 45ml of your favorite spirit. Vodka, gin, bourbon, and light rum work best but use whatever you like. A red wine like Burgundy or Merlot work in this as well.Support the show

BECOMING A CRITICAL THINKER. As Mark Twain once famously said, “It ain't what you don't know that gets you into trouble. It's what you know for sure that just ain't so.” To that end, 3Q3D gets the New Year off to an inquisitive start, with an episode designed to make you think about…thinking. Joined by Nick Chiorian, an educator who has taught one of the most fascinating high school classes in America for nearly 20 years, and David Jordan, his former student and a bright young mind from The Ohio State University, Chris questions why it's important to become a more critical thinker – and how to do it. From recognizing our innate biases and questioning what makes us think what we think, to the challenges educators face when helping kids learn and what books one ought to read before they die, this episode will leave you thinking in New Dimensions. Drinks in this Episode:WHISKEY SOUR >> 2 oz bourbon; ¾ oz fresh squeezed lemon juice; ¾ oz simple syrup; ½ orange wheel (for serving); maraschino cherry (for serving). Combine bourbon, lemon juice, and simple syrup in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds. Strain cocktail through a Hawthorne strainer or a slotted spoon into an old-fashioned or rocks glass filled with ice. Garnish with orange wheel and cherry. Toast to your sophisticated taste in cocktails as you look down upon your fellow college students drinking White Claws. VESPER MARTINI >> 3 oz gin; 1 oz vodka; ½ oz Lillet blanc aperitif. Add the gin, vodka and Lillet blanc into a mixing glass with ice and stir until well-chilled. Strain into a chilled cocktail glass and then express the oils from a lemon twist over the drink. Finally, rub the twist along the rim of the glass and drop it into the cocktail. Cheers, 007. BLANTONS SINGLE BARREL BOURBON WHISKEY >> Pour two fingers in a proper rocks glass with a large ice cube and enjoy while sitting in your favorite rocking chair out on the veranda.If you've been enjoying the 3Q3D podcast, please subscribe and consider giving us a rating, a review, or sharing an episode with a friend. Follow our social sites here:Instagram: https://www.instagram.com/3drinkspodcast/?hl=en Facebook: https://www.facebook.com/3Drinkspodcast

The guys get all New Years-y with the original bubbly blaster, first appearing in Jerry Thomas' 1862 book How To Mix Cocktails, or the Bon Vivant's Companion.CHAMPAGNE COCKTAIL RECIPE3oz/90ml Chilled Champagne.33oz/10ml Cognac2 dashes Angostura BittersFew drops Grand Marnier1 Sugar CubePlace the sugar cube with 2 dashes of bitters in a large Champagne glass, add the cognac. Pour gently chilled Champagne. Garnish with orange zest and maraschino cherry.Recipe via the International Bartenders Association (https://www.iba-world.com/) Hosted on Acast. See acast.com/privacy for more information.

Drinking Game (reeldrinkinggames.com): Themed Cocktails (branson.com): Ellen's Mistletoe Merlot Slushie: Ingredients Merlot of Choice 1/4 cup sugar Cranberries 1/4 cup honey 2-3 sprigs of Pine Directions In a medium saucepan over medium heat, combine sugar and honey. Once they start to dissolve together, add pine sprigs and let simmer for 5 minutes. Remove pine sprigs. In a separate bowl, combine ¼ c sugar and cranberries. Muddle together so that cranberries are broken down. Add in ½ cup of syrup and combine. Add in Merlot, and mix all together. Pour into Ice Trays, and freeze. Once frozen, dump ice cubes into blender and pulsate for 15-30 seconds, until slushie consistency is achieved. Pour into glass and serve with sprig of pine and sugared cranberry skewer as garnish. The Crazy Cousin Eddie: Ingredients ⅓ c Moonshine 1/2 c Grapefruit or Cranberry juice Ice Blue food coloring Brown sugar and Kosher Salt, combined Sugared cranberries Bendy straws (Crazy straws optional) Directions Using cranberry juice, rim the edge of a low ball or Collins glass with brown salt. Add ice to glass, careful to keep rim salted. In a cocktail shaker, add moonshine, grapefruit juice, and cranberry juice. Shake and pour into glass. Garnish with a skewer of sugared cranberries and a bendy or crazy straw. Aunt Bethany's Jell-O shots: Instructions 1 package of jello, flavor of choice (we used cranberry) ½ cup vodka ½ cup cold water 1 cup water, boiling Ice cubes Chocolate Lucky charms, no marshmallows Directions In a small bowl, add cold water and Vodka together, and place in fridge to get a consistent temperature. Bring water to boiling, and add to separate bowl with jello packet contents. Stir until gelatin is dissolved, and then add ice cubes to water/vodka mixture in the fridge, bringing total measure to about 1 ¼ cups. Stir until most ice is dissolved, and remove remaining pieces. Add a few pieces of the Lucky Charms to the bottom of mini disposable shot glasses, and pour the jello mixture on top. Place jello in fridge for a minimum of 30 minutes, for a soft-set, and 1 ½ hour for a firm set. Drink every time: Someone says "Sparky", "Christmas", "Tree", "Family" A Christmas song is being played or sung aloud Clark endangers himself or family A family member messes up Clark's perfect holiday experience Clark unknowingly destroys something of Todd and Margo's A new set of family members make an appearance at the Griswold house Mary makes an appearance Someone calls for Russ The Christmas bonus or swimming pool is mentioned The Advent calendar is opened An animal messes with the tree Someone is wearing an ugly sweater or sports-themed clothing Finish your drink: Clark takes down the power grid Pledge Allegiance to the Flag of the United States of America As always, drink responsibly and with your friends. Be sure to follow on Instagram and Twitter @Line_Drunk. Subscribe/Follow on your favorite streaming service. Please leave me a 5 star review. Check out linedrunk.wordpress.com and patreon.com/linedrunk for bonus episodes (including extra content on this episode). --- Support this podcast: https://anchor.fm/linedrunk/support

Siblings at Christmastime talk about a story about siblings at Christmastime!  Jonathan and guest Al Culliton discuss "Little Women," the importance of limes, and discover Marchsexualism.   Al Culliton:  @al_culliton Al's Cocktail Club:  https://alscocktailclub.com/ More from Al:  https://linktr.ee/alculliton **** EBENEZER'S PUNCH 1 1/2 oz. pineapple-infused rum 3/4 oz. oloroso or amontillado sherry 3/4 oz. lemon juice 1 oz. lemon syrup grated nutmeg for garnish Combine all in a shaker.  Add plenty of ice and shake vigorously for 15 seconds.  Strain into a coupe or punch cup.  Garnish with freshly grated nutmeg. **** TCU Podcast:  @TCUpodHQ Jonathan Andre Culliton:  @jonathanandrethegiant Heath&Henshaw Productions:  @heathandhenshaw Bombshell:  https://linktr.ee/bombshelltheseries Spookable:  https://www.areyouspookable.com/ Next week's destination:  "D.E.B.S."

The guys convene in person for a classic hot pot shared at winter gatherings.MULLED WINE RECIPE2 Large Oranges4.25cup/1L Red Wine1.25 cup/10oz Brandyhalf cup Brown Sugar6 Whole Cloves2 Cinnamon Sticks3 Cardamom Pods, slightly crushedPeel strips from one orange and juice the orange. Slice the other orange into rounds for garnish. In a nonreactive saucepan, combine orange peel, juice and remaining ingredients. Stir over medium heat until the sugar dissolves (about 2 mins.) Increase heat and bring mixture to a boil, then reduce heat to low. Simmer for 30 mins. Strain and discard the solids. Ladle into cups or mugs. Garnish with orange round.Recipe via The New York Times Hosted on Acast. See acast.com/privacy for more information.

While the Sherry Cobbler taps into the modern trend of lower-ABV cocktails, it's safe to say that its golden era remains a distant memory. This drink was, as startender Harry Johnson noted in 1888, “without doubt the most popular beverage in the country.” Still, there remains much to enjoy and explore here, including the Sherry Cobbler's role in inspiring themed bars across the Atlantic and spreading the practice of drinking through a straw. Melissa Brooke, bar director at New York's PS, joins us to today to unpack all of this and more. Listen on to learn her Sherry Cobbler recipe — and don't forget to like, review, and subscribe! Melissa Brooke's Sherry Cobbler Recipe Ingredients - ½ ounce simple syrup - 3 orange slices - 2 ounces Lustau Amontillado sherry - Garnish: fresh berries Directions 1. Add all ingredients to a cocktail shaker with ice. 2. Hard shake until well chilled. 3. Strain into a chilled highball or snifter glass. 4. Top with crushed ice. 5. Garnish with fresh berries. Hosted on Acast. See acast.com/privacy for more information.

This week it's just us! Cocktail of the week:The Mean One2 oz. Tequila 1 oz. Melon Liqueur0.5 oz. Lime Juice0.5 oz. Simple SyrupInstructions:Rim the glass with lime juice and coat rim with red sugarRefrigerate glass for a few minutes to let sugar set.Add Tequila, Melon Liqueur , Lime Juice & Simple Syrup into a cocktail shaker filled with iceShake for 5-10 seconds.pour from the shaker over ice. Garnish with a mini candy cane & Enjoy!Shout out @yourtipsyhomegirl follow her on ig and tiktok Book her for your next event or learn how to make specialty cocktails one on one For all promo codes and links for promotions in the episode, follow this link:https://linktr.ee/cocktalesadsFollow Us!@cocktalespodcast@kikisaidso@coffeebeandeanGet Your Merch & Order Your Card Gamewww.imcurioustoknow.comGet Klassy Bastewww.klassybaste.comTravel with Medinah!https://paradiseandvibe.com/Live Show Tix (All Cities) Tickets on Sale NowDirty Little Secrets Tour 2023www.linktr.ee/cocktalespodcast1/26: Charleston, SC2/23: Los Angeles, CA3/2: Nashville, TN3/9: Orlando, FL3/16: Miami, FL3/24: Pontiac, MI 4/8: Seattle, WA4/15: Toronto, ON5/11: Birmingham, AL **Just added On Sale 1/24 for Patreon5/20: Dallas, TXLinks to tickets here: www.linktr.ee/cocktalespodcast

The crew try their best to make it through an episode without getting lost . . . with mixed results.  They watch and gush about 2019's "The Vast of Night", a wonderful Sci-Fi/Mystery film, all under the influence of Mary's cocktail.Happy Holidays!!!!Brandy Everett cocktail 1.5 oz Brandy1 oz Crème de Cacao1 oz Egg NogCombine and shake over ice, strain into martini glass.Garnish with 3 Coffee Beans Enjoy!Visit our website:http://www.monstermoviehappyhour.com/Chat with us on Facebook:https://www.facebook.com/monstersndri...Our Twitter:https://twitter.com/monstersndrinksMusic created by Kevin MacLeod.You can hear more of his work at:https://incompetech.com/wordpress/author/kevin/

This month, hosts Christina Cauterucci, Jules Gill-Peterson, and Bryan Lowder reflect on the painful impact of anti-LGBTQ violence and dig into the new possibilities for trans storytelling and filmmaking. First, they talk through their complicated feelings about one of the responses to the shooting at Club Q in Colorado Springs last month: Should queer people be organizing in self-defense, or even arming ourselves for protection? Then they are joined by actress Jen Richards who portrays Barbara in Framing Agnes, a new documentary, directed by Chase Joynt, which is centered on six trans people who were interviewed and treated at a UCLA gender clinic in the 1950s. The film combines reenactments of those interviews with contemporary conversations with trans actors reflecting on how the lives of the people they portray resonate with their own lives. Our own Jules Gill-Peterson has a central role in the movie as a historian and narrator. Items discussed in the show: Season 2 of The White Lotus Christina's Slate piece, “I Think I Found Kyrsten Sinema's Side Hustle” Framing Agnes Gay Agenda Christina: shopping gay, including at The Little Gay Shop and Adam's Nest Jules: “Not a Transition: On Andrea Pallaoro's Monica,” by Eva Pensis in the Los Angeles Review of Books Bryan has created a bespoke cocktail for Outward listeners: the Cuddle Puddle The Cuddle Puddle 2 oz rye 1 oz ginger liqueur ½ oz Fernet Branca or similar Dash of orange bitters Stir the ingredients for a long time over ice, then strain into a cocktail glass. Garnish with orange peel. This podcast was produced by June Thomas. Please send feedback, topic ideas, and advice questions to outwardpodcast@slate.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

This month, hosts Christina Cauterucci, Jules Gill-Peterson, and Bryan Lowder reflect on the painful impact of anti-LGBTQ violence and dig into the new possibilities for trans storytelling and filmmaking. First, they talk through their complicated feelings about one of the responses to the shooting at Club Q in Colorado Springs last month: Should queer people be organizing in self-defense, or even arming ourselves for protection? Then they are joined by actress Jen Richards who portrays Barbara in Framing Agnes, a new documentary, directed by Chase Joynt, which is centered on six trans people who were interviewed and treated at a UCLA gender clinic in the 1950s. The film combines reenactments of those interviews with contemporary conversations with trans actors reflecting on how the lives of the people they portray resonate with their own lives. Our own Jules Gill-Peterson has a central role in the movie as a historian and narrator. Items discussed in the show: Season 2 of The White Lotus Christina's Slate piece, “I Think I Found Kyrsten Sinema's Side Hustle” Framing Agnes Gay Agenda Christina: shopping gay, including at The Little Gay Shop and Adam's Nest Jules: “Not a Transition: On Andrea Pallaoro's Monica,” by Eva Pensis in the Los Angeles Review of Books Bryan has created a bespoke cocktail for Outward listeners: the Cuddle Puddle The Cuddle Puddle 2 oz rye 1 oz ginger liqueur ½ oz Fernet Branca or similar Dash of orange bitters Stir the ingredients for a long time over ice, then strain into a cocktail glass. Garnish with orange peel. This podcast was produced by June Thomas. Please send feedback, topic ideas, and advice questions to outwardpodcast@slate.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

This month, hosts Christina Cauterucci, Jules Gill-Peterson, and Bryan Lowder reflect on the painful impact of anti-LGBTQ violence and dig into the new possibilities for trans storytelling and filmmaking. First, they talk through their complicated feelings about one of the responses to the shooting at Club Q in Colorado Springs last month: Should queer people be organizing in self-defense, or even arming ourselves for protection? Then they are joined by actress Jen Richards who portrays Barbara in Framing Agnes, a new documentary, directed by Chase Joynt, which is centered on six trans people who were interviewed and treated at a UCLA gender clinic in the 1950s. The film combines reenactments of those interviews with contemporary conversations with trans actors reflecting on how the lives of the people they portray resonate with their own lives. Our own Jules Gill-Peterson has a central role in the movie as a historian and narrator. Items discussed in the show: Season 2 of The White Lotus Christina's Slate piece, “I Think I Found Kyrsten Sinema's Side Hustle” Framing Agnes Gay Agenda Christina: shopping gay, including at The Little Gay Shop and Adam's Nest Jules: “Not a Transition: On Andrea Pallaoro's Monica,” by Eva Pensis in the Los Angeles Review of Books Bryan has created a bespoke cocktail for Outward listeners: the Cuddle Puddle The Cuddle Puddle 2 oz rye 1 oz ginger liqueur ½ oz Fernet Branca or similar Dash of orange bitters Stir the ingredients for a long time over ice, then strain into a cocktail glass. Garnish with orange peel. This podcast was produced by June Thomas. Please send feedback, topic ideas, and advice questions to outwardpodcast@slate.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

This month, hosts Christina Cauterucci, Jules Gill-Peterson, and Bryan Lowder reflect on the painful impact of anti-LGBTQ violence and dig into the new possibilities for trans storytelling and filmmaking. First, they talk through their complicated feelings about one of the responses to the shooting at Club Q in Colorado Springs last month: Should queer people be organizing in self-defense, or even arming ourselves for protection? Then they are joined by actress Jen Richards who portrays Barbara in Framing Agnes, a new documentary, directed by Chase Joynt, which is centered on six trans people who were interviewed and treated at a UCLA gender clinic in the 1950s. The film combines reenactments of those interviews with contemporary conversations with trans actors reflecting on how the lives of the people they portray resonate with their own lives. Our own Jules Gill-Peterson has a central role in the movie as a historian and narrator. Items discussed in the show: Season 2 of The White Lotus Christina's Slate piece, “I Think I Found Kyrsten Sinema's Side Hustle” Framing Agnes Gay Agenda Christina: shopping gay, including at The Little Gay Shop and Adam's Nest Jules: “Not a Transition: On Andrea Pallaoro's Monica,” by Eva Pensis in the Los Angeles Review of Books Bryan has created a bespoke cocktail for Outward listeners: the Cuddle Puddle The Cuddle Puddle 2 oz rye 1 oz ginger liqueur ½ oz Fernet Branca or similar Dash of orange bitters Stir the ingredients for a long time over ice, then strain into a cocktail glass. Garnish with orange peel. This podcast was produced by June Thomas. Please send feedback, topic ideas, and advice questions to outwardpodcast@slate.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

This month, hosts Christina Cauterucci, Jules Gill-Peterson, and Bryan Lowder reflect on the painful impact of anti-LGBTQ violence and dig into the new possibilities for trans storytelling and filmmaking. First, they talk through their complicated feelings about one of the responses to the shooting at Club Q in Colorado Springs last month: Should queer people be organizing in self-defense, or even arming ourselves for protection? Then they are joined by actress Jen Richards who portrays Barbara in Framing Agnes, a new documentary, directed by Chase Joynt, which is centered on six trans people who were interviewed and treated at a UCLA gender clinic in the 1950s. The film combines reenactments of those interviews with contemporary conversations with trans actors reflecting on how the lives of the people they portray resonate with their own lives. Our own Jules Gill-Peterson has a central role in the movie as a historian and narrator. Items discussed in the show: Season 2 of The White Lotus Christina's Slate piece, “I Think I Found Kyrsten Sinema's Side Hustle” Framing Agnes Gay Agenda Christina: shopping gay, including at The Little Gay Shop and Adam's Nest Jules: “Not a Transition: On Andrea Pallaoro's Monica,” by Eva Pensis in the Los Angeles Review of Books Bryan has created a bespoke cocktail for Outward listeners: the Cuddle Puddle The Cuddle Puddle 2 oz rye 1 oz ginger liqueur ½ oz Fernet Branca or similar Dash of orange bitters Stir the ingredients for a long time over ice, then strain into a cocktail glass. Garnish with orange peel. This podcast was produced by June Thomas. Please send feedback, topic ideas, and advice questions to outwardpodcast@slate.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

We all know the power of wishes, and cinema loves to tell wish stories. They can be inspirational or cautionary, and Taylor and Riley have chosen two fantastical films to showcase in this episode. There's the story of Florence Foster Jenkins who wishes to perform at Carnegie Hall, and then we have the story of Three Thousand Years of Longing where wishes might just cause more harm than good. Our wish is that you love these two movies as much as we did! And, of course, Nick has made us a very punny cocktail - The "Djinn" Sour. Cheers! "Djinn" Sour - 2 ounces London dry gin - 1 ounce lemon juice, freshly squeezed - 1/2 ounce simple syrup - 1/2 ounce egg white or aquafaba (optional) - Garnish: lemon twist (optional) - Garnish: 3 drops Angostura bitters (optional) Steps - Add the gin, lemon juice, simple syrup and egg white or aquafaba into a shaker and vigorously dry-shake (without ice). - Add ice and shake again until well-chilled. - Strain into a coupe glass. - Garnish with a lemon twist.

The Fellowship is pleased to present our discussion of two more Christmas specials, Rich Little's Christmas Carol (1979) and Freddie the Freeloader's Christmas Dinner (1981). These are a bit off the beaten path, but there's some interesting stuff going on here. Plus our usual random talk, geek news, and tangents

The drink is the Egg Nog. A bio tech CEO gets held accountable, baby mommas behind bars, obsolete jobs and Austin gets a Cobbler to mend his shoes our sponsor this week (49:35) Deck the Balls promises Bling for your Thing and Twitter implodes.  ----------------------------------------------------------------------- The Egg Nog  1 oz of heavy cream 1 whole egg 3/4 oz Rum (Plantation 5 Year) 3/4 oz Cognac Barspoon of vanilla extract 3/4 oz simple syrup 1. Combine ingredients into your shaker and shake over ice. 2. Double strain into a double old fashioned glass. 3. Garnish with ground nutmeg. ------------------------------------------------------------------------ Please like and subscribe! Check us out on social media @wasidrunksp to leave us a comment and to let us know topics you'd like to see us discuss or how we can make the show better. Or visit our Tumblr page if you're interested in reading a companion piece for this week's episode.   https://wasidrunksp.wixsite.com/home All commentary provided in this episode is solely the opinions of the participants and is meant for entertainment purposes only. If Jenkins says something ridiculous, most likely he's playing devils advocate.     

Calling all Prohibition-era, Parisian socialites: it's time — we're talking Boulevardiers today. And we're doing so with the magnificent Amanda Gunderson, the LA-based CEO and co-founder of the nonprofit Another Round Another Rally. Listen on to discover everything you need to know about The Boulevardier and to learn Amanda's recipe — and don't forget to like, review, and subscribe! Amanda Gunderson's Boulevardier Recipe Ingredients - 1 bar spoon Green Chartreuse - ¾ ounce sweet vermouth, such as Carpano Antica Formula - 1 ounce Campari - 1 ½ ounces bonded bourbon, such as Old Tub - Garnish: orange peel Directions 1. Add all ingredients to a mixing glass with ice. 2. Stir until chilled. 3. Strain into a chilled Nick & Nora glass. 4. Garnish with a flamed orange peel and rest on the side of the glass. Hosted on Acast. See acast.com/privacy for more information.

This week we're joined by comedian K Dubb @comediankdubb23Cocktail of the week:Sticky-ickyPunch Bowl Measurement:1/2 of a 750 ml Bottle of Caramel Vodka1 Bottle of Moscato1/2 Gallon of Apple CiderClub SodaApple Slices Instructions:Add Caramel Vodka, Moscato, and Apple Cider into a Punch bowl.Stir and add in your apple slices to your punch bowl.Refrigerate for a couple hours.When you're ready to serve, pour over ice and top with club soda. Garnish with some apple slices and a cinnamon stick & Enjoy!For all promo codes and links for promotions in the episode, follow this link:https://linktr.ee/cocktalesadsFollow Us!@cocktalespodcast@kikisaidso@coffeebeandeanGet Your Merch & Order Your Card Gamewww.imcurioustoknow.comGet Klassy Bastewww.klassybaste.comLive Show Tix (All Cities) Tickets on Sale NowDirty Little Secrets Tour 2023www.linktr.ee/cocktalespodcast1/26: Charleston, SC2/23: Los Angeles, CA3/2: Nashville, TN3/9: Orlando, FL3/16: Miami, FL3/24: Pontiac, MI 4/8: Seattle, WA4/15: Toronto, ON5/11: Birmingham, AL **Just added5/20: Dallas, TXLinks to tickets here: www.linktr.ee/cocktalespodcast

Full Hour | In today's third hour, Dom welcomes Nathan Wiegert, a mixologist with Brown-Foreman, onto the Dom Giordano Program. Dom broadcasts live on Facebook as Nathan teaches him, step-by-step, how to create some specialty cocktails that he drew up specifically for the Dom Giordano Program listeners. If you'd like to try the recipes for yourself, check them below! Miracle on the Boulevard  1.5oz Jack Daniels Bonded  .75oz Bitter Aperitivo .75oz Tawny Port 3 dashes Pimento or Clove bitters Stir over large ice cube. Flame orange twist on top   Gingerbread Cafe 1.5oz Herradura Reposado 1oz Espresso, chilled .5oz Coffee Liqueur  .5oz Gingerbread syrup Shake well, Strain into Cocktail glass, Garnish with Nutmeg   Yuletide Collins 1.5oz Fords Gin .5oz Grapefruit juice .5oz Rosemary syrup Quickly shake to chill, strain into Tall glass filled with Ice, top with Club Soda.  Garnish with Cranberry-Rosemary skewer (Photo by Getty Images)

 This podcast is proudly supported by Red Energy. This week Caro and Corrie review the Year that was in lists – including the Year's 5 Big News Stories, the big Footy Stories, the big Farewells and much more. In the Cocktail Cabinet for Prince Wine Store – Myles Thompson brings us the Year's 5 Great Drinks including; Aged Aussie Riesling Gin - Lind & Lime Gin Australian Chardonnay - Baxendale Chardonnay Australian Grenache - Aphelion Confluence McLaren Vale USA wines are a big prediction for the future – West Coast and California Use the promo code MESS at checkout on line or instore for your 10% listener discount.   Mentioned in BSF; The Settlement – Jock Serong Lessons in Chemistry – Bonnie Garmus The Love Songs of W.E.B Du Bois – Honoree Fanonne Jeffers The Lessons – Ian McEwan Screen Slow Horses (2nd series just started on Apple TV) Shetland (final series) Licorice Pizza She Said See How They Run Joyride The Lost City of Melbourne (doco) North Sea Connection (SBS on demand) Bridgerton (series 2) Elvis Good Luck to You Leo Grande Gaslight (on Stan) Bad Sisters (Apple TV) This Is England   Food Jo's Tuna Dip (Ep 222 HERE) Oasis – Station Street in Fairfield (for Baklava and middle eastern supplies) La Mana Fresh in Brunswick Belongil Beach Italian Food in Byron Bay Embla (122 Russell Street) Jen's Lemon Ice-cream (recipe HERE)   Alice Zvlaski's – butternut squash with sage and olives (see recipe below) Rick Stein – Madras fish Curry Cilento in Southern Italy Greek Chicken with Lemon and Oregano (Ep 225 recipe HERE)   We also touch on the Year's 5 Big Grumpy Moments – why did so many revolve around transport?    In 6 Quick Questions we touch on the 5 popular words from 2022 we never want to hear again, the footy issues we hoped will be resolved in 2023, the happiest memories of 2022 and a few amazing facts from the year that was. Email the show via feedback@dontshootpod.com.au   Butternut Squash with Sage and Black Olive from In Praise of Veg  by Alice Zaslavsky Serves 4 2 butternut pumpkin (squash) 1 teaspoon brown sugar (muscovado is my fav here) 1 teaspoon salt flakes 1/3 cup (80 ml) olive oil plus an extra teaspoon 100g macadamia nuts 80g butter 50g kalamata olives, pitted 1 handful of fresh sage leaves, plus extra to garnish   Preheat the oven to 190degrees C with a baking tray inside. To slice the pumpkin in half, insert a sharp knife through the middle along one side, spin the pumpkin over without removing the knife and slice through the other side. Scoop the seeds out. Use the pumpkin hollow as a bowl to make a paste with the sugar, salt and 2 tablespoons of olive oil, then rub into the pumpkin halves. Pull the hot baking tray out and carefully line the base with a sheet of baking pater. Drizzle another 2 tablespoons of olive oil across the middle of the baking tray and lay the pumpkin halves, face side down, across the oily bits. Transfer to the over and roast for 40-50 minutes, until a fork can be poked through the top of the skin. With 15 minutes to go, wrap the macadamia nuts in a clean tea towel. Use a rolling pin, pestle or the bottom of a bottle to crush the nuts up a bit. Tip the crushed nuts into a cold frying pan. Add the butter and remaining 1 teaspoon olive oil and place over medium heat. Squash the olives between your thumb and forefinger to split them in half and pop out the pits. Toss the pitted olives and the sage into the butter mixture and gently sizzle for about 2-3 minutes, until the butter has turned as nut-brown as the nuts. When the pumpkin is ready, pile the nut mixture into the pumpkin hollows, drizzling any left-over buttery sauce around the pumpkin. Garnish with extra sage, season and serve.

Dom welcomes Nathan Wiegert, a mixologist with Brown-Foreman, onto the Dom Giordano Program. Dom broadcasts live on Facebook as Nathan teaches him, step-by-step, how to create some specialty cocktails that he drew up specifically for the Dom Giordano Program listeners. If you'd like to try the recipes for yourself, check them below! Miracle on the Boulevard  1.5oz Jack Daniels Bonded  .75oz Bitter Aperitivo .75oz Tawny Port 3 dashes Pimento or Clove bitters Stir over large ice cube. Flame orange twist on top   Gingerbread Cafe 1.5oz Herradura Reposado 1oz Espresso, chilled .5oz Coffee Liqueur  .5oz Gingerbread syrup Shake well, Strain into Cocktail glass, Garnish with Nutmeg   Yuletide Collins 1.5oz Fords Gin .5oz Grapefruit juice .5oz Rosemary syrup Quickly shake to chill, strain into Tall glass filled with Ice, top with Club Soda.  Garnish with Cranberry-Rosemary skewer

Today we are reflecting on all that has happened in 2022. From Mel's wedding, to Emily's trip to Egypt, to launching our sheet mask... it has been a year of growth and excitement for The Skyn Distillery. We are truly so excited for all that is to come in 2023! As a reminder, this is the last episode of season 1 of The Lounge. We will launch season 2 in mid-January! We can't wait to share about all we have planned for season 2! Until then, follow us on Instagram to learn about some season 2 teasers, podcast updates, and more! If you have any specific topics that you would like covered in season 2, contact us (contact info below) as we would love to hear more about what you want to hear on The Lounge. We can't wait! Drink of the episode: Spill the Tea Ingredients: 1.5 oz prairie organic vodka sustainable seasons-apple, pear ginger flavor, 1.5 oz chai tea (chilled), 1 dash vanilla extract, garnish cinnamon stick and star anise and lemon twist. Instructions: Add prairie organic apple, pear & ginger flavored vodka, one crumbled cinnamon stick, vanilla and chai tea to shaker. Shake and strain into lowball glass with ice. Garnish with star anise and remaining cinnamon stick. Connect with us: Please send cocktail recipes or topic ideas to hello@theskyndistillery.com or leave us a voice memo. Click here to set up a Virtual Skincare Consult Click here to shop our Skincare Be sure to follow and tag us on IG! @theskyndistillery @theskyndistillerylounge Subscribe to our Email List by visiting our website HERE --- Send in a voice message: https://anchor.fm/theskyndistillerylounge/message Support this podcast: https://anchor.fm/theskyndistillerylounge/support

Please go watch all of season 1 of Claim to Fame on Hulu right now! It is such a fun show! Its a show with 12 contestants that are related to someone famous and you get to play along with the contestants trying to figure out who everyone is related to, and let me tell you the very first episode ended with a huge surprise. When the show ended I reached out to several on Instagram and Pepper is my first guest from the show, she is so much fun to chat with and she was awesome on the reality game show. She makes a mean spicy margarita

The guys sample a Christmas-meets-tiki cocktail fresh from Jeff's test kitchen.YULE MULE RECIPE1.5oz/45ml Whiskey.5oz/15ml Molasses Syrup*.5oz/15ml Lime Juice1 dash Orange BittersGinger Ale to topShake ingredients (minus ginger ale) on ice and strain into an ice filled glass. Top up with ginger ale. Garnish with rosemary sprig and dash of nutmeg.*To make molasses syrup, combine equal parts water and blackstrap molasses in a saucepan on low heat (do not boil) for ten minutes. Use once cooled.Recipe via Dutts Hosted on Acast. See acast.com/privacy for more information.

It's the last show of the year, so we're taking a look back at 2022 and everything in pop culture!. Use code NEWROCKSTARS to get 20% off your order at http://iconiccocktail.com. Get the Cranberry Thyme syrup and make the same cocktail as the Breakroom crew on Friday for the holiday party. Check out these sweet cocktail recipes from Iconic Cocktail, and drink along with us! Quantumanhattan 2oz Rye Whiskey or Bourbon of your choice 1oz Iconic Cranberry Thyme 1oz Sweet Vermouth -Combine all in a mixing glass and stir until chilled and slightly diluted -Strain into a rocks glass over a big ice cube -Garnish with an orange twist Knowhere To Go (mocktail) 4oz tea 1oz Bitter Orange Tonic Splash of sparkling water -Add all in a tall glass with ice. -Stir gently to combine. -Garnish with Orange Wheel. 0:00 - Intro 4:58 - Naughty/Nice fandom list! 31:15 - Mandatory Fun | Guest toasts! Learn more about your ad choices. Visit podcastchoices.com/adchoices

The Bloody Mary is a boozy meal in a glass; a vehicle for a range of elaborate and occasionally wacky garnishes; and a hangover cure, if only by means of placebo. In today's episode, we sit down with Eric “ET” Tecosky, an LA-based former bartender, founder, and owner of Dirty Sue Premium Olive Juice, and national brand ambassador of Jack Daniel's. Listen on to discover everything you need to know about the Bloody Mary and learn ET's recipe — and don't forget to like, review, and subscribe! ET's Bloody Mary Recipe Ingredients - ½ ounce ET's spice mix (recipe follows) - 3 ½ ounces tomato juice - 1 ½ ounces vodka- Lemon juice, to taste Directions 1. Add all ingredients to a pint glass with ice. 2. Roll shake between that and a separate glass of sufficient size until chilled. 3. Pour Bloody Mary and ice into a chilled Collins glass or goblet. 4. Garnish with a celery stalk, lemon wedge, a few olives, bacon, and pickled vegetables of your choice. ET's Spice Mix Ingredients- 6 ounces Dirty Sue Premium Olive Juice - 4 flat teaspoons black pepper - 3 flat teaspoons celery salt - 3 flat teaspoons Lawry's Seasoned Salt - 6 flat teaspoons prepared horseradish - 3 ounces Worcestershire sauce - ½ ounce Tabasco Hosted on Acast. See acast.com/privacy for more information.

In this first (and possibly LAST) Random Picks episode, the crew lose their tiny minds, as evidenced by the fact that they left the selection of the movie AND the cocktail to chance! The movie, drawn from Dave's WW1 helmet, was 1983's "The Final Terror", which was first recommended by screenwriter C. Robert Cargill and gifted to us by our dear friend Tom, turned out to be a lot of fun. Did we mention this is a LONG episode?When it came to drinks, the cocktail ingredients were randomly rolled for using various-sided dice and 2 of the three were not bad. In fact, #2 was considered above average. #3 is perhaps best avoided . . . Random CocktailsDrink 1:1oz Brandy1oz Cointreau2oz Apple CiderPour contents into low ball glass filled 3/4 with ice. Stir. Drink 2:1.5oz Rum1oz Aperol1oz Lime JuiceBittersLime SlicePour rum, Aperol into highball glass, 3/4 filled with ice, add Lime Juice, stir. Add dash Bitters, garnish with Lime Slice. Drink 3:1.5oz Whiskey1oz Maraschino Liqueur4oz Orange Juice1oz CreamLime slicePour whiskey, Maraschino Liqueur & Orange Juice in low ball glass, stir, top with Cream. Garnish with Lime Slice. (This one could be shaken)Visit our website:http://www.monstermoviehappyhour.com/Chat with us on Facebook:https://www.facebook.com/monstersndri...Our Twitter:https://twitter.com/monstersndrinksMusic created by Kevin MacLeod.You can hear more of his work at:https://incompetech.com/wordpress/author/kevin/

TAYLOR & ELON & THE ROYAL FAMILY, OH MY! In a 3Q3D first, Chris relinquishes his podcast hosting duties and, feeling liberated, holds nothing back in this particularly spirited episode about the celebrities dominating today's headlines. With Amanda piloting the pod, the OG 3Q3D crew gets started early and pours several cocktails usually found at brunch; it quickly becomes clear that Chris has a Musk-sized man-crush, Matt's knowledge of celebrity pop-culture stopped somewhere in the late 1980's, and Amanda – despite her love of democracy – has the hots for King Charles. Drinks in this Episode:Classic Mimosa >> 1 part Champagne, 1 Part Orange Juice. Combine equal parts chilled Champagne and orange juice into a champagne flute. Enjoy with a variety of savory meats during your next brunch. Screwdriver cocktail >> 1 part vodka, 2 parts orange juice. Combine vodka and OJ in a glass filled with ice and stir (preferably with a Phillips head screwdriver). The World's Best Bloody Mary >> 4 oz tomato juice, 2 oz vodka, ¼ tsp fresh grated horseradish, juice from ¼ lime, juice from ¼ lemon, 2 dashes Worcestershire sauce, 2 dashes Tabasco sauce, pinch of salt, pinch of celery salt. Combine everything except the vodka and refrigerate overnight. Add chilled concoction to a cocktail shaker with ice and the vodka, shake, and pour into a tumbler. Garnish with a celery stick, carrot, and fresh-cracked black pepper. If you've been enjoying the 3Q3D podcast, please subscribe and consider giving us a rating, a review, or sharing an episode with a friend. Follow our social sites here:Instagram: https://www.instagram.com/3drinkspodcast/?hl=en Facebook: https://www.facebook.com/3Drinkspodcast

Kayla and Taylor continue their discussion of Little Women with part 2 of Louisa May Alcott's 1868 novel. Topics include “domestic experiences”, what was really going on with Beth, and whether we are Team Jo/Laurie or Team Amy/Laurie. Plus, we find out via science which March sister we are.This week's drink: Spiced Maple Bourbon Fizz via Half Baked HarvestINGREDIENTS:Spiced Maple Syrup:½ cup maple syrup2 cinnamon sticks1 TB cardamom pods1 star anise1 inch fresh ginger, slicedZest of 1 orangeMaple Fizz:1 ½ oz (3 TB) bourbon1 oz (2 TB) lemon juice1-2 dashes orange bitters1 oz (2 TB) spiced syrupChampagne, for toppingINSTRUCTIONS:To make the spiced maple syrup. In a medium pot, bring 1/2 cup water, the maple, cinnamon, cardamom, star anise, and ginger to a boil over high heat. Boil 2-3 minutes, then remove from the heat. Stir in the orange zest. Let cool, then strain the syrup into a glass jar. This syrup makes enough for about 6 drinks.In a cocktail shaker, combine 1-2 tablespoons maple syrup, the bourbon, lemon juice, and orange bitters. Add ice and shake. Strain into a glass. Top off with champagne. Garnish with an orange slice and star anise, if desired.Current Reads and Recommendations:Meg, Jo, Beth, Amy: The Story of Little Women and Why It Still Matters by Anne Boyd RiouxSeven Year Witch by Angela M. SandersThe Paris Bookseller by Kerri MaherQuizzes:Which March Sister Are You?Which March Sister Combo Are You?Follow 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 discuss Pride and Prejudice and Mistletoe by Melissa de la Cruz

I'm back with the next James Bond film!!! The synopsis for From Russia with Love is James Bond willingly falls into an assassination plot involving a naive Russian beauty in order to retrieve a Soviet encryption device that was stolen by S.P.E.C.T.R.E. Bond Cocktails: Classic Martini Ingredients A dash of vermouth 2 1/2 oz well-chilled gin or vodka An olive or lemon twist, to garnish Directions Add the vermouth and the gin or vodka to a mixing glass filled with ice and stir. Strain into a chilled martini glass and garnish with an olive or lemon twist. Vodka Martini Ingredients A dash of dry vermouth 1 2/3 oz vodka A pitted olive or lemon zest, to garnish Directions Fill a mixing glass with ice and stir with a bar spoon until the glass is chilled. Tip the water out and top with ice. Add the vermouth and continue stirring. Strain the liquid away and top with ice. Add vodka and stir in a continuos circular motion until the vodka is thoroughly chilled (taking care not to chip the ice). Strain into a frosted martini glass and garnish with either a pitted olive or lemon zest. Vesper Ingredients 2 oz gin 2/3 oz Vodka 1/3 oz Kina Lillet A long lemon peel, to garnish Directions Add all the ingredients to a shaker filled with ice, shake and strain into a frosted martini glass. Garnish with the lemon peel and serve. Drinking Game (https://thechuggernauts.com): Take a sip whenever... Someone says “James” or “Bond” (Yes this would mean 3 drinks for the phrase “Name's Bond, James Bond”) Any agent's number (or letter) is mentioned. Such as 007, 006, M, Q, etc… Bond uses one of his gadgets given to him by Q (or anyone else at the agency) Someone gets shot Someone falls crashes Bond gets into his over-the-top car Anyone on screen sips alcoholDrink twice if it's a shaken Martini Take a huge chug whenever... There's a sex scene A chase scene starts Finish your drink whenever... Bond is successfully captured. There's a bit of a grey area in some films on if he was successfully captured, so let's just say any time he is taken somewhere at gunpoint, put in handcuffs, or ends up in a cell. As always, drink responsibly. Follow me on Instagram and Twitter @Line_Drunk, subscribe/follow on your favorite streaming service, tell your friends about the podcast and listen together. You can also check out linedrunk.wordpress.com and patreon.com/linedrunk for bonus episodes. --- Support this podcast: https://anchor.fm/linedrunk/support

The guys discover an unlikely, festive twist on an old favorite.CRANBERRY MARGARITA RECIPE1.5oz/45ml Cranberry Juice (unsweetened)1.5oz/45ml Tequila (blanco or reposado)1oz/30ml Cointreau.5oz/15ml Lime Juice5oz/15ml Simple SyrupPlace all ingredients in a cocktail shaker filled with ice. Shake and strain into an ice-filled margarita glass rimmed with salt. Garnish with cranberries and a rosemary sprig. Hosted on Acast. See acast.com/privacy for more information.

Are we in the midst of a bonafide Martini renaissance? What are the limits for garnishes, riffs, and ingredients? And when does a Martini cease to be a Martini? These are all questions we should keep top of mind as we revisit one of the earliest recordings of Cocktail College: The Martini, with John Clark-Ginnetti, owner of 116 Crown in New Haven. Tune in — or read below — to learn how to make John's Martini, and don't forget to like, share, and subscribe!John Clark-Ginnetti's MartiniIngredients3 parts Plymouth Gin2 parts Boissière Dry VermouthGarnish: Lemon peelDirectionsAdd all ingredients to a mixing glass.Add ice and stir until chilled.Strain into a chilled Martini glass.Garnish with a lemon peel. Hosted on Acast. See acast.com/privacy for more information.

The guys celebrate Thanksgiving with an Old Fashioned variant hailing from the supper clubs of Wisconsin.BRANDY OLD FASHIONED SWEET RECIPE2oz/60ml brandy3 dashes Angostura bitters2 orange slices2 brandied or maraschino cheries1 sugar cube7up, Sprite or club soda, chilled, to topAdd bitters, orange slices, cherries and sugar cube to an Old Fashioned glass and muddle to combine. Add ice to fill the glass, then add the brandy. Top with 7up, Sprite or club soda, and stir to chill. Garnish with a skewered cherry and an orange slice.Recipe via Liquor.com Hosted on Acast. See acast.com/privacy for more information.

On this Thanksgiving Thursday, we show appreciation for the American Trilogy, a distinctly American riff on the Old Fashioned. We're joined by returning friend of the show Richie Boccato, the drink's co-creator and owner of New York's Dutch Kills bar and Hundredweight Ice company. Listen on to learn the story behind the American Trilogy and to learn Boccato's recipe — and don't forget to like, review, and subscribe! Richie Boccato's American Triology Recipe Ingredients - 1 ounce applejack, such as Laird's Bottled in Bond - 1 ounce rye whiskey, such as Michter's - 1 cube Demerara sugar - 2 dashes orange bitters (1:1 mix of Fee Brothers and Regans') - 1 splash soda water Directions 1. Add sugar cube to a chilled Old Fashioned glass and saturate with bitters and a splash of soda water. 2. Crush cube using a muddler and work to form a rough paste. 3. Add applejack, rye, and a large, single cube of ice. Stir gently, 15 times to incorporate the sugar paste. 4. Garnish with an orange twist. Hosted on Acast. See acast.com/privacy for more information.

The guys stir up an "unforgettable" from New Orleans' French Quarter.VIEUX CARRÉ RECIPE1oz/30ml Rye Whiskey1oz/30ml Cognac1oz/30ml Sweet Vermouth1 bar spoon Bénédictine2 dashes Peychaud's BittersPour all ingredients into a mixing glass with ice cubes. Stir well. Strain into a chilled cocktail glass. Garnish with orange zest and maraschino cherry.Recipe via the International Bartenders Association (https://www.iba-world.com/) Hosted on Acast. See acast.com/privacy for more information.

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