Podcasts about Garnish

The guys stay on the cran train and make a sweeter version of the Sea Breeze!MADRAS RECIPE:2oz/60ml VODKA3oz/90ml CRANBERRY JUICE2oz/60ml ORANGE JUICEAdd ingredients into a shaker filled with ice. Shake and strain into an ice filled glass. Garnish with orange slice.Recipe via Difford'sWANT MORE SLOP? Check out:PatreonSHOP the webstore at:The Sloppy Boys WebsiteLISTEN to The Sloppy Boys hit songs on:Apple MusicSpotifyYoutubeTOUR DATES, SOCIALS and more at:LinktreeT H E S L O P P Y B O Y S L L CExpand Ascend Conquer Retain Hosted on Acast. See acast.com/privacy for more information.

There's more than a dash of elegance in the mix in this episode, and we make no apologies for that. In fact, we positively applaud ourselves that we've made a feature of it.We start by opening up a very distinctive bottle to unveil the unique taste of Bitter Cedrino – a very special Italian liqueur, blended from Mediterranean herbs with a touch of Sardinian sea water.Then we head off to Ma/Na, an ever-so stylish, incredibly hot new spot in London's Mayfair - to experience Japanese inspired precision, rhythm and heat in an exceptionally aesthetic space, serving equally exceptional cocktails.We've also news of cocktail glassware innovations, which are as chic as they are functional. Hardly surprising when one is the creation of Giorgio Bargiani, of the Connaught Bar. While the other comes from Lorenzo Antinori of Bar Leone, with another two from bartenders creating barware in gorgeous ceramics.And our guest is elegance personified, it's Minakshi Singh who shares her story from the challenges she faced as a young, female bartender in India 20 years ago, up to the present day, where she's now one of the driving forces on the country's bar scene, as the co-founder of five venues.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're drinking:Lillet Rose Spritz50ml Lillet Rose100ml tonic waterGrapefruit wedge to garnishMethod:Add the Lillet Rose to an ice-filled wine glass. Top with tonic water and gently combine. Garnish with the grapefruit wedge.Amar The MakerAriane Fine Porcelain x Whyte Tales BarwareBar/Giani x NudeBar Leone x BOBO GlasswareBar StormyBitter CedrinoMa/NaNine LivesSidecar The Standard, LondonDiary dates:20th August, 5pm-9pm: Sprout Sessions x A for Athens, Templeton Garden, 1-15 Templeton Place, London SW5 9NB1st September, 5.30pm-11pm: Equal Measures Charity Auction, Nancy's Cocktail Bar, Coelchurch House, Bridge Walk, London SE1 2SXTickets and more info available hereOnline auction opens 23rd AugustThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

According to Lutheran Service Book, the commemoration of St. Monica falls on August 27 each year. To give you enough time to source ingredients for Erin's delicious St. Monica Buns, we're sharing this episode from August 2024 to inspire your ideas for a St. Monica Day Party! Who exactly is St. Monica? How does one celebrate her? To answer these questions (and more), the Party Planning Committee is back!   Monica, mother of St. Augustine of Hippo, is remembered today as an example of faith, patience, and godliness in the face of complicated family relationships.   In this episode, Rachel briefly tells Monica's inspiring life story before suggesting an appropriate menu and party plan befitting the saint's fabled austerity — featuring vegetable porridge, bread, water, loud weeping, and all-night prayer vigils. Thankfully, Erin and Sarah intervene with a much more festive set of ideas, including Erin's original recipe for St. Monica buns (see below) and Sarah's home-grown party games: pin the collect on the saint, “Aqueducts and Leviathans” (a fun “Shoots and Ladders” spinoff), and, of course, a hymn sing. St. Monica's Buns Recipe by Erin Alter Makes 12 buns (can easily be doubled)  Dough  ½ c (117 ml) milk, any kind, lightly warmed 1 ¼ t (½ packet) instant yeast  2 T (25 g) granulated sugar  ¾ t salt   1 large egg  4 T (57 g) butter, softened  1 ¾ c (227 g) flour   Filling  3 T packed brown sugar  ¼- ½ t cinnamon  Scant 1/8 t ground ginger  Good pinch of salt  2 peaches, pitted and diced   Garnish  Milk  Turbinado sugar  Directions Whisk together warm milk, yeast, sugar, and salt a large bowl. Whisk in eggs. Add softened butter, chunked up. Use Danish dough whisk to incorporate flour. Stir vigorously for the duration of one of your favorite songs (ideally 4-6 minutes; the song will help it go faster). The dough will be smooth but still extremely sticky. This is proper.   Transfer the whole mess into an oiled bowl big enough to hold it when doubled. Cover tightly with plastic wrap, and from here there are two possible schedules:  Method 1: Let the dough rise at room temperature until it just shy of doubles, about 1 1/2 to 2 hours. Transfer dough to the fridge to chill for at least 1 hour and up to 2 days. It is impossible to work with this dough when still at room temperature; don't even try.  Method 2: Let the dough rise in the fridge a minimum of 8 hours, and up to 2 days. It will be just about doubled when it comes out.  From this point, you are now back on the same track, regardless of your rising method. Preheat the oven to 350°. Grease a muffin tin. Combine brown sugar, spices, and salt. Mix in the diced peaches. Set aside to get juicy.  On a well-floured counter, divide the dough in quarters, and then divide each quarter into 3 pieces, so you have 12 pieces of dough.   Roll each piece of dough into a ball. On a well-floured counter, use a rolling pin to flatten it out into a circle, ~ 4 inches wide. Add flour as needed to keep it from sticking. Work fairly quickly, so the dough doesn't get too warm.   Holding the circle of dough in your palm, add two heaping spoonful's of the peaches to the center. Gather the edges of the dough up around the sides, forming a little nest. Nestle the nest into the muffin tin and repeat. If you have extra peaches at the end, you can see if there are any buns that you could scoop a little more into.   Brush the dough edges with a little milk and sprinkle with turbinado sugar.  Bake for 16-18 minutes, until golden brown and bubbly. Let cool at least 5 minutes before removing from the muffin tin and serving.  Optional: Serve with crème fraiche.    Note: If you add extra peaches to a bun, don't let the peaches heap up over the dough much at all. If you do, they will probably overflow in the oven and you will have delicious buns that are very, very sticky to eat and an extremely messy pan to clean. And non-overflowed buns are just as delicious, and much more pleasant to eat.     Crème Fraiche  Combine 1 c heavy whipping cream with 1 heaping T sour cream in a container with a tight fitting lid. Shake for 15 seconds (don't turn this to butter!). Leave it on the counter for 24 hours, covered. Stir it 2-3 times during that time. It will become thickened (similar to yogurt, but not nearly as thick as Greek yogurt) and delicious. Note: If your kitchen is too cold, it won't thicken.   Resources referenced:  Accounts of St. Monica:  St Monica – The Patron Saint of Alcoholics & Mothers! (bishoysblog.com)  St. Monica – Saints & Angels – Catholic Online  Saint Monica – Wikipedia  Recipe for Roman puls porridge:  Romans in Britain – Recipe for Puls Fabata (Fava bean porridge) (romanobritain.org)  Recipe for Roman bread:  How to make Roman bread: a Roman bread recipe (vita-romae.com)  Aqueducts and Leviathans! Want to play a fun game of Aqueducts and Leviathans? Download the PDF Aqueducts and Leviathans Board Game here! Connect with the Lutheran Ladies on social media in The Lutheran Ladies' Lounge Facebook discussion group (facebook.com/groups/LutheranLadiesLounge) and on Instagram @lutheranladieslounge. Follow Sarah (@hymnnerd), Rachel (@rachbomberger), and Erin (@erinaltered) on Instagram! Sign up for the Lutheran Ladies' Lounge monthly e-newsletter here, and email the Ladies at lutheranladies@kfuo.org.

Three mostly well played games is a sweep in my book! The brothers react to the Astros series: Drew Gilbert tries his best, Carson Wisenhunt rejects small beach balls, and Willy Adames is a macho man. Then they look over the roster and pretend there are guys they'd rather see than others. Wow.On the cocktail side of things, today Ben is drinking a Bitter 75 while Matthew is drinking #3 Cup. Recipes below.Bitter 752 oz Gin1 oz Lemon Juice3/4 oz Simple Syrup3-4 oz Sparkling Wine2 dashes of Angostura BittersAdd gin, lemon juice, simple syrup and bitters to a shaker with ice. Shake until chilled. Double strain into to a champagne flute. Top with the sparkling white wine. #3 Cup1 oz Cognac or Brandy3/4 oz Sweet Vermouth1/2 oz Orange Curacao1/2 oz Lemon Juice4 mint leaves2 slices cucumber2 slices orange2 oz Ginger BeerMuddle fruit and mint in shaker. Add the rest of ingredients except Ginger Beer with ice. Strain into a tall Collins glass with fresh ice. Add Ginger Beer. Garnish with a mint sprig, a cucumber or any fruit you want.#doitforwilson

One, two… Scary Spirits is coming for you! This week, Karen and Greg creep back into the dream world to celebrate the birthday of horror mastermind Wes Craven with a chilling review of the 1994 meta-horror classic, Wes Craven’s New Nightmare. The film that brought Freddy Krueger out of the shadows and into the real world changed the horror game forever, and your favorite fright-loving hosts are ready to dissect every nightmare-inducing moment. As they unravel the film’s eerie blend of reality and fiction, Karen and Greg sip on a devilishly delicious Nightmare on Elm Street-inspired cocktail. Expect plenty of horror movie trivia, behind-the-scenes insights, and enough dark humor to keep you awake long after the closing credits. So grab your striped sweater, lock your bedroom door, and try not to fall asleep as we explore one of the most innovative entries in the A Nightmare on Elm Street franchise. Because in this episode, the nightmares are real… and Freddy’s waiting. Listen now to Scary Spirits Podcast for horror movie reviews, themed cocktails, and terrifyingly good fun! Nightmare on Elm Street Cocktail • 1 oz Four Roses bourbon• 2 oz black raspberry liqueur• 1/2 oz Luxardo Instructions: Combine bourbon and raspberry liqueur in a rocks glass with ice. Garnish with Luxardo. Source: elmstbrewing.com A Brief Synopsis: An ancient demonic entity, previously trapped by the A Nightmare on Elm Street films, breaks into the real world and targets her young son, forcing Heather to become her character Nancy to stop the entity. Some of the topics discussed and highlights of this episode include: Biographical information about Wes Craven is discussed. We learn about “Hansel and Gretel”. Karen tells us about the song “Losing My Religion” by R.E.M. Dr. Karen tells us about childhood schizophrenia. Our rating of the film: This movie was OK. It took us 3 cocktails to get through it. Take our online survey! We want to know more about you! Please take our survey. All questions are optional and you can remain completely anonymous if you prefer. Tell us what you like or would like to hear more of! All music on the Scary Spirits Podcast is provided by the band “Verse 13”. Please check them out. You can listen to all their music on their Bandcamp page. Get social with us! Connect with us on Facebook and Instagram Subscribe on YouTube to watch Greg attempt to make all the featured cocktails Follow @ScarySpiritsPod Questions, comments or suggestions? Shoot us an email at info@scaryspirits.com As an Amazon Associate, we may earn a small percentage of qualifying purchases through our links.

Italian Wines in Sonoma County with Mark Orsi | Festa Italia di Healdsburg Wine When and Where Podcast Guest: Mark Orsi, Orsi Family Vineyards What Italian grape varieties grow in Sonoma County? Why are grapes like Sangiovese, Barbera, Aglianico, Negroamaro and Sagrantino finding a home in Northern California? And where can wine lovers taste Italian varietal wines from dozens of California producers in one place? In this episode of the Wine When and Where Podcast, we sit down with Mark Orsi of Orsi Family Vineyards in Healdsburg, California, to explore Italian wine in Sonoma County, the region's Italian-American wine heritage and the story behind Festa Italia di Healdsburg, an annual celebration of Italian grape varieties, wine, food and culture. In This Episode Mark shares why Sonoma County is particularly well suited to Italian grape varieties and how his own Italian heritage inspired the wines grown at Orsi Family Vineyards. We talk about: Why Sonoma County has become an unexpected home for Italian grape varieties The Italian immigrant families who helped shape Healdsburg and Sonoma County wine history The 13 Italian grape varieties grown by Orsi Family Vineyards Familiar Italian wines including Sangiovese and Barbera Lesser-known grapes including Biancolella, Schioppettino, Negroamaro and Aglianico Why Italian wines are so naturally suited to food Which Italian wines might appeal to Cabernet Sauvignon drinkers Why Mark believes Aglianico deserves more attention The story behind Festa Italia di Healdsburg and Mark's goal of introducing more wine lovers to Italian varietal wines grown in California What Is Festa Italia di Healdsburg? Festa Italia di Healdsburg is an Italian wine festival held at Orsi Family Vineyards in Healdsburg, Sonoma County. Founded by Mark Orsi, the event brings together California wineries producing Italian grape varieties for an afternoon of wine tasting, Italian food, music and wine education. The third annual Festa Italia di Healdsburg takes place: Date: Sunday, August 16, 2026 Time: 11:00 AM–3:30 PM VIP Access: Begins at 10:00 AM Location: Orsi Family Vineyards in Healdsburg, California, approximately half a mile from downtown Healdsburg Tickets: $75-$85 Guests can taste Italian varietal wines from approximately 25–30 wineries, enjoy live music, pizza from Shelley Lindgren of A16 San Francisco, Gio Gelato and additional Italian food vendors. The event also includes a wine panel hosted by wine expert Chris Sawyer, with Mick Unti and Shelley Lindgren, focusing on Italian white wines. Participating wineries include Orsi Family Vineyards, Kokomo, Ramazzotti, Colagrassi, Seghesio, Unti Vineyards, Jupiter Wine Co, Benessere, Saini, Graziano, Buonguido, Solo Nostro, Muscardini Cellars, Idlewild, Martha Stoumen, Massican, Hawley Winery, Tansy and other California producers working with Italian grape varieties.   Festa Italia tickets and information: festaitaliahbg.com Orsi Family Vineyards: orsifamilyvineyards.com   Italian Wine Rapid Fire with Mark Orsi Pineapple on pizza? Hard pass. Favorite pasta pairing? Cacio e pepe with...anything. Most underrated Italian grape? Aglianico. What Italian wine could convert a Cabernet drinker? Sagrantino. Most overrated wine trend? Orange wines — the hype, not necessarily the wine itself. Dream celebrity spokesperson for Italian wine? George Clooney. Consider this his official invitation.   Mark Orsi's Cacio e Pepe Recipe Looking for a simple pasta to pair with Italian wine? Mark shares his recipe for cacio e pepe, the classic Roman pasta made with Parmigiano-Reggiano and black pepper. Ingredients 2 tablespoons whole black peppercorns 4 1/2 cups finely grated Pecorino Romano, plus more for serving 1 1/2 cups finely grated Parmigiano-Reggiano 1 pound dried tonnarelli   Directions1) Bring a large pot of water to a boil. (Do not add salt)  2) Meanwhile, in a very large nonstick skillet or pot set over high heat, toast the peppercorns just until fragrant. Let cool, then grind or crush very coarsely. Reserve 1 teaspoon for serving. 3) In the same skillet or pot, combine the cheeses and remaining pepper. Add 1 ½ cups warm water and stir to make a thick pecorino cream. 4) Add the pasta to the boiling water and stir. Keep the heat very high until the water returns to a boil, then stir again and adjust the heat as needed to keep the water bubbling. Set a timer for 8 minutes. 5) Set the pecorino cream over very low heat. 6) When the timer goes off, scoop out about ½ cup of the pasta cooking water and set aside. Taste the pasta and continue cooking until the pasta is done to your liking. 7) Drain pasta very well (this is important, as adding too much hot water can cause the cheese to clump) and add to the pecorino cream. Use tongs or two forks to stir, turn and toss the pasta in the sauce over low heat until the cheese melts and the sauce becomes sticky. Don't add any water yet, just keep tossing. To test, squeeze a drop of sauce between your thumb and finger. When the sauce is thick and forms strings like glue, it is ready. 8) If it starts to dry out, add cooking water, 1 tablespoon at a time, and toss thoroughly before adding more. Twist the pasta into a nest, if desired. 9) Dust with additional pecorino and the reserved pepper. 10) Serve immediately with a glass of Italian wine, preferably Orsi   Hugo Spritz Recipe For another taste of Italy at home, make a refreshing Hugo Spritz with Prosecco, elderflower liqueur and fresh mint. Ingredients 4–5 fresh mint leaves ½–1 ounce elderflower liqueur, such as St-Germain 4 ounces chilled Prosecco 1 ounce club soda or sparkling water Ice Lime wheel or lemon slice for garnish Instructions Place the mint leaves in a large wine glass. Gently press the mint with a muddler or spoon to release its aroma. Fill the glass with ice. Add elderflower liqueur, followed by Prosecco and club soda. Stir gently. Garnish with lime or lemon and serve. About Orsi Family Vineyards Orsi Family Vineyards is a Healdsburg winery specializing in Italian grape varieties grown in Sonoma County. Its estate vineyards feature 13 Italian varieties, offering visitors an opportunity to explore both familiar and lesser-known Italian wines without leaving California wine country. Learn more at orsifamilyvineyards.com.   Listen to Wine When and Where Wine When and Where is the podcast of Wine Road Northern Sonoma County, exploring the wineries, winemakers, food, people and experiences of Alexander Valley, Dry Creek Valley and Russian River Valley in Sonoma County, California. Follow along for more conversations about Sonoma County wineries, wine tasting, food, events and things to do in Northern Sonoma County.

THE BEST PIZZA IS IN LA explores filmmaker Pete Ferriero's journey to prove that the world's best pizza isn't found in New York, Chicago, or Italy, but right in Los Angeles. Alongside interviews of celebrity chefs (Nancy Silverton, Brooke Williamson, Joe Sasto, Stephanie Izard, Joe D'Amore and more) and special guests (Tori Spelling, Ray Romano, Brian Austin Green), Ferriero dives into the history and explosion of red-sauce, cheese-filled, and uniquely topped pizza joints across Los Angeles.Themed Cocktails:If Pizza Were a Cocktail (vinepair.com):Ingredients1 cup white wine½ cup Aperol½ cup Campari½ cup lemon¼ sugar syrupStrawberries (quartered)BasilMineral waterDirectionsAdd the syrup, 4 strawberries cut in quarters, and a small handful of basil leaves to the French press.Using a wooden spoon, or muddler, muddle the ingredients together until the juice from the strawberries is released and the mix is fragrant.Add the rest of the ingredients to the French press, let the mix rest for 1 minute, then press and strain to separate the liquid from the solids.To serve, strain into a glass over ice, top with a splash of mineral water, and garnish with a basil leaf.Spicy Mango Jalapeño Margarita (or sub pineapple) (freutcake.com):Ingredients2 oz Blanco Tequila1 oz Cointreau1-2 oz Fresh Lime Juice (the juice of one lime)4 oz fresh mango juicefresh mango, diced large2 small jalapeñosTajinlimes for garnishDirectionsChar jalapeños on the grill or over a flame until blackened. Reserve one for garnish and slice the second removing the stem.Rim a cocktail glass with lime and dip in Tajin seasoning, set aside.In a cocktail shaker filled with ice add a few slices of charred jalapeño and a few chunks of fresh mango. Muddle well.Add in tequila, lime juice, mango juice and shake until well chilled.Pour into prepared cocktail glass filled with crushed ice.Garnish with a skewer of mango sprinkled with Tajin, your second charred jalapeño and a wheel of lime.Old Fashioned (liquor.com):Ingredients1 teaspoon sugar3 dashes Angostura bitters1 teaspoon water2 ounces bourbon (or rye whiskey, if preferred)Garnish: orange twistDirectionsAdd the sugar and bitters into a mixing glass, then add the water, and stir until the sugar is nearly dissolved.Fill the mixing glass with ice, add the bourbon, and stir until well-chilled.Strain into a rocks glass over one large ice cube.Express the oil of an orange twist over the glass, then drop into the glass to garnish.Negroni (liquor.com):Ingredients1 ounce gin1 ounce Campari1 ounce sweet vermouthGarnish: orange peelDirectionsAdd the gin, Campari and sweet vermouth to a mixing glass filled with ice, and stir until well-chilled.Strain into a rocks glass over a large ice cube.Garnish with an orange peel.The Best Pizza Is In LA Official Drinking GameDrink when…When “BAM” is saidSomeone takes a bite of pizzaA style of pizza is mentionedA restaurant is namedSomeone says New YorkSomeone talks about the water in New YorkPick LA or NYC for the water challenge, take a drink for every time your city gets a pointAs always, drink responsibly and with others. Follow and subscribe wherever you listen to the podcast. Follow me on Instagram and Twitter at @Line_Drunk.

Here's to you Mike Krukow. Our life long Mike Krukow fans toast the career of one of the best to ever do it. They also react to the Tigers series and then play back some exclusive audio tracks of recent Giants playing their first few games with their new teams. Turns out no matter where you send Heliot Ramos and Robbie Ray, there they are.On the cocktail side of things, today Matthew is drinking a Grab Some Pine, Meat while Ben is drinking a I Wanna Get That (AKA Ugly Finder). Recipes below.Grab Some Pine, Meat!2 oz St. George Terroir Gin1/4 oz Dolin Dry Vermouth1/3 oz Yellow Chartreuse (Sub with Genepy or Benedictine if you don't have Yellow Chartreuse)1 dash orange bitters1 dash celery bitters (optional)Garnish: slapped rosemary sprig + beef jerky.Stir all of the ingredients in a mixing glass with ice until well-chilled. Strain into a nick and nora and carefully add garnish.I Wanna Get That (Ugly Finder)1 1/2 oz White Rum1/2 oz Galliano1 oz Lime Juice3/4 oz Simple Syrup2 oz Sparkling White WineCombine the rum, Galliano, lime juice and simple syrup in a shaker with ice and shake until chilled. Double strain the cocktail into a chilled champagne flute and top with the sparkling white wine.#doitforwilson

The guys muddle up some memories as they sip a classic that first appeared in Jerry Thomas' 1887 edition of The Bartenders Guide.WHISKEY SMASH RECIPE:2oz/60ml BOURBON WHISKEY.75oz/22ml SIMPLE SYRUP 3 LEMON WEDGES 4 MINT LEAVESMuddle lemons in a shaker. Add other ingredients and shake until well-chilled. Double-strain into rocks glass over fresh ice. Garnish with mint sprig.Recipe via Liquor.comWANT MORE SLOP? Check out:PatreonSHOP the webstore at:The Sloppy Boys WebsiteLISTEN to The Sloppy Boys hit songs on:Apple MusicSpotifyYoutubeTOUR DATES, SOCIALS and more at:LinktreeT H E S L O P P Y B O Y S L L CExpand Ascend Conquer Retain Hosted on Acast. See acast.com/privacy for more information.

The trade deadline is over. Our gobsmacked goobers react to the Rangers series (Logan & JHL dominate, the unsung young players nearly steal a victory, and the Carsons get whooped) and then ask the question: Now that the trade deadline is over, what is a Giants fan to do?On the cocktail side of things, today Ben is drinking a Pineapple Margarita while Matthew is drinking a Cry Me A River Cats. Recipes below. Pineapple Margarita1 1/2 oz Blanco Tequila1/2 oz Cointreau1/2 oz Lime Juice1 oz Pineapple JuicePinch of saltCombine all of the ingredients in a shaker with ice and shake until chilled. Strain into a coupe glass rimmed with Tajin, chili powder or salt. Cry Me A River Cats1 oz Appleton Estate Signature Rum1/2 oz Planteray Xaymaca Rum1/2 oz Smith & Cross Rum1/2 oz Luxardo Del Santo liqueur (or Green Chartreuse)1/4 oz Falernum1 oz Lime Juice3/4 oz Orgeat Syrup2 Dashes Ginger BittersMint sprig for garnishShake all ingredients with ice. Strain into a large rocks glass with fresh ice. Garnish with a mint sprig.#doitforwilson

Six Giants Gone. The boys react to the deadline trades of Luis Arreaz, Robbie Ray, Heliot Ramos, Caleb Killian, Erik Miller, and Tyler Mahle. Wow. This improvement is going to hurt. A lot.On the cocktail side of things, today Matthew is drinking a Kiss the Boys Goodbye while Ben is drinking Five Cherries & One Cranberry. Recipes below.Kiss the Boys Goodbye1 oz Cognac or Brandy1 oz Sloe Gin1/2 oz Lemon Juice1/3 oz Rich Simple SyrupA pinch of saltEgg whiteShake all ingredients without ice. Then shake with ice and double strain into a chilled coupe glass. Garnish with three drops of aromatic bitters on top off the foam.Five Cherries & One Cranberry 3 oz High proof bourbon1/2 oz Amaretto3 dashes Angostura bitters1 Orange peel5 Brandied cherries1 Dried cranberryCombine the bourbon, Amaretto and bitters in a mixing glass with ice and stir to desired dilution. Strain into a rocks glass with a single large chunk of ice. Express the oils from the orange peel over the glass and drop the peel into the glass. Place cherries and cranberry on a long cocktail pick and place in the glass.#doitforwilson

Summer is all about simple, refreshing desserts that help you stay cool without turning on the oven.Kevin and Michelle share easy, crowd-pleasing recipes perfect for backyard gatherings, family barbecues, book clubs, and lazy summer evenings. Kevin walks listeners through his surprisingly elegant homemade mango sorbet: a vibrant, make-ahead dessert made with just a few simple ingredients and minimal effort. Michelle contributes her favourite tea popsicle ideas, including fruit teas, green teas, and refreshing hibiscus-based frozen treats.Along the way, the conversation explores creative variations, presentation tips, summer entertaining, and the surprising connection between food and travel as the hosts reminisce about hibiscus drinks in West Africa and favourite summer flavours.In this episode:A simple homemade mango sorbet recipeHow to create a smooth, freezer-friendly sorbet textureTea popsicle ideas for kids and adultsUsing hibiscus tea, fruit teas, and green teas in frozen dessertsEasy make-ahead desserts for summer entertainingFun ways to elevate presentation with fresh fruit and herbsWhy simple seasonal ingredients often make the best dessertsWhether you're hosting a garden party, looking for a healthier frozen treat, or simply searching for a delicious way to beat the heat, this episode is packed with easy ideas you'll want to make all summer long.Kevin's Mango Sorbet Recipe:1 bag frozen mango¼ cup water (plus more if not blending)¼ cup sugar or sweeter (optional)1 tbsp lemon juicePut it all in a blender and mix until smooth (add extra water if needed). Put in a wide baking dish and place in freeze, stirring every hour to break up ice crystals. Garnish with whatever inspires you.Michelle's Tea Popsicle Recipe:Steep a fruit tea until very strong and syrupy. Add sweetener of your choice and pour into popsicle moulds. Drop in berries if desired. Freeze and enjoy.Have a question for Michelle? Have a recipe (or recipe disaster) you want to share? Get in touch at hello@nutritionfornoobs.com or connect with us on Facebook (https://www.facebook.com/nutrition4noobs) or Instagram (https://www.instagram.com/nutrition4noobs)

Pour up a Small Town Secret and join McCash as he relives this tense David Cronenberg thriller alongside Brandon and Stoney. Today, we're drinking with...A History of Violence. To make the Small Town Secret, you'll need• 2 oz rye whiskey• ½ oz cherry liqueur• ¼ oz maple syrup• 2 dashes Angostura bitters• 1 dash orange bitters• Orange peel• cherryInstructions1. Fill a mixing glass with ice.2. Add rye whiskey, cherry liqueur, maple syrup, and both bitters.3. Stir for about 20 seconds until well chilled.4. Strain into a large rocks glass with a single cube.5. Express an orange peel over the drink and drop it in.6. Garnish with a cherry.

Sigh, alas it must be so. Our resigned hosts react to the series win against the Brewers: a dominant game one, a game two that shall not be mentioned, and a head smacking game three. Then, for the third to last time, they discuss the trade deadline asking: should the Giants scratch Robbie Ray event without a trade? Given the Casey Schmitt injury, should they keep Arraez after all? And who would you be most surprised to see traded?On the cocktail side of things, today Ben is drinking a Death & Taxes while Matthew is drinking Squonk's Tears. Recipes below. Death & Taxes1 oz Gin1 oz Blended Scotch Whisky3/4 oz Amaro or Vermouth1/4 oz Benedictine2 dashes Orange bittersCombine the ingredients in a mixing glass with ice and stir to your desired dilution. Strain into a chilled Nick & Nora glass. Squonk's Tears1 1/2 Gin1/2 oz Espadin Mezcal1/4 oz Luxardo Maraschino Liqueur1 oz Lime Juice1/2 oz Simple Syrup4 drops Saline Solution (20% solution)Shake all ingredients with ice and double strain into a chilled coupe glass. Garnish with a lime twist.#doitforwilson

Well, folks, it’s Shark Week, and around these parts that means common sense is taking a vacation while giant sharks punch a hole straight through reality. This week on the Scary Spirits Podcast, Karen and Greg dive headfirst into the gloriously over-the-top cult horror spectacle 2-Headed Shark Attack (2012). Why settle for one man-eating shark when you can have two heads, twice the teeth, and double the reasons nobody should ever get back in the water? Armed with their signature blend of horror analysis, laughs, and cocktail-fueled commentary, your hosts break down all the outrageous creature-feature madness, from impossible shark physics and questionable survival strategies to the kind of B-movie insanity that makes fans of shark horror movies keep coming back for more. To help survive the feeding frenzy, Karen and Greg are sipping on an “Aussie Jawsie” cocktail, a drink that’s every bit as fun as the movie itself. Grab a glass, settle into your favorite beach chair, and prepare for a deep dive into one of the wildest shark attack films ever unleashed upon unsuspecting audiences. If you love creature features, Shark Week movies, killer shark films, B-horror cinema, horror movie podcasts, and outrageous monster movie reviews, this episode is swimming in your direction. Aussie Jawsie Cocktail• 1 1/2 oz raspberry vodka• 1/2 oz blue curaçao• 3 oz citrus mix (or equal parts sweet and sour mix and lemon-lime soda)• 1/4 oz grenadine (for the “blood”)• gummy shark or a novelty toy shark Instructions: Combine the Raspberry Vodka, Blue Curaçao, and citrus mix into a cocktail shaker with ice. Shake well. Pour the blue liquid into a glass filled with fresh ice. Fill the mouth of your novelty or toy shark with the grenadine. Hang the shark on the rim of the glass and pour the grenadine into the drink to simulate a “shark attack”. Garnish with gummy sharks if desired. Source: reddit A Brief Synopsis: Some of the topics discussed and highlights of this episode include: We get a history of Shark Week. Greg tells us a little about Carmen Electra. We learn about the sextant navigational tool. Dr. Karen tells us if there really could be a 2 headed shark. We learn what an atoll is. Our rating of the film: This movie was soooo bad that it took us 5 cocktails to get through it. Take our online survey! We want to know more about you! Please take our survey. All questions are optional and you can remain completely anonymous if you prefer. Tell us what you like or would like to hear more of! All music on the Scary Spirits Podcast is provided by the band “Verse 13”. Please check them out. You can listen to all their music on their Bandcamp page. Get social with us! Connect with us on Facebook and Instagram Subscribe on YouTube to watch Greg attempt to make all the featured cocktails Follow @ScarySpiritsPod Questions, comments or suggestions? Shoot us an email at info@scaryspirits.com As an Amazon Associate, we may earn a small percentage of qualifying purchases through our links.

They didn't sweep because their offense is mediocre. The blame artists react to the Angels series: Grant McCray's snatches victory from the jaws of defeat, JHL gets caught in the bean ball cross fire, and Carson Wisenhunt pitches well but Luis Arraez cannot save him. Later the boys point fingers at who's really to blame for this dismal season ... is it the offense or the bad roster? (¿Porque no los dos?)On the cocktail side of things, today Matthew is drinking while Ben is drinking a Sabot. Recipes below.Army & Navy2 oz Venus Gin3/4 oz Lemon Juice1 oz Orgeat2 dashes Aromatic Bitters (Carribean? Trader Joes? Angostura)Shake all ingredients with ice. Strain into a chilled coupe glass. Garnish with a lemon twistSabot1 1/2 oz London Dry Gin3/4 oz Cointreau (or triple sec)1/4 oz Rich Simple Syrup (rich is 2:1 water to sugar, 1/4 oz is 1.5 teaspoons)3/4 oz Lemon Juice1 egg white3/4 oz Sparkling White WineLemon twist for garnishCombine gin, Cointreau, syrup, lemon juice and egg white in a shaker with no ice. Shake for 10-15 seconds to emulsify. Add ice to the shaker and shake until chilled. Double strain into a chilled coupe glass and top with the sparkling white wine. Add the garnish.#doitforwilson

The guys make a Spanish summer sipper combining Sprite and red wine. TINTO DE VERANO RECIPE: Combine soda and wine in a stemless wineglass filled with ice; stir to mix. Garnish with lemon slice.2oz/60ml lemon-lime soda2oz/60ml red wineLemon slice, for garnishRecipe via foodandwine.comWANT MORE SLOP? Check out:PatreonSHOP the webstore at:The Sloppy Boys WebsiteLISTEN to The Sloppy Boys hit songs on:Apple MusicSpotifyYoutubeTOUR DATES, SOCIALS and more at:LinktreeT H E S L O P P Y B O Y S L L CExpand Ascend Conquer Retain Hosted on Acast. See acast.com/privacy for more information.

They should have pinch hit for Gilbert. The brothers react to unsurprisingly bad baseball played in Kansas City. Wily Adames goes from hero to zero in a single brain fart, Tony Vitello makes two elementary mistakes in a single game, and the dumpster fire that is the bullpen rages after a stupid umpire add lighter fluid. Then the boys discuss the unlikely possibility of Tony Vitello being a single year manager. How could that possibly happen? On the cocktail side of things, today Ben is drinking a Ben is a Bard while Matthew is drinking a Fall Wedding. Recipes below. Ben is a Bard1 oz Gin1 oz D.O.M. Benedictine1 oz Sweet VermouthAdd all three ingredients to a mixing glass with ice, stir to desired dilution and strain into a chilled coupe glass. Garnish with a single brandied cherry on a cocktail pick. Fall Wedding2 oz Pear & Cinnamon-infused Vodka1 oz Lemon Juice3/4 oz Vanilla Syrup1 Dash Cardamom BittersShake all ingredients with ice. Strain into a chilled coupe. Garnish with a lemon twist.#doitforwilson

THE FANTASTIC POUR Brett welcomes FW All-Star Siskoid to the Fantasti-Lounge for a new edition of the Fantastic Pour! We talk Godzilla, mix up a brandy sidecar cocktail, and read Godzilla: King of the Monsters #16. Join us in the Fantasti-Lounge as we discuss What does Godzilla eat? Improv in Canada. Cattle rustlin'. And much, much more! Secret Pour-igins: Sidecar Cocktail: The Kaiju Cowboy Ingredients (per drink): 2 oz. brandy 1 oz. orange liqueur (such as Cointreau) ½ oz. lemon juice, freshly squeezed Garnish: orange twist Garnish: sugar rim (optional) Instructions (per drink) Coat the rim of a coupe glass with sugar, if desired, and set aside. Add the cognac, orange liqueur and lemon juice to a shaker with ice and shake until well-chilled. Strain into the prepared glass. Garnish with an orange twist. Comic: Godzilla: King of the Monsters vol.1 #16, Marvel Comics, 1978 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 Instagram: https://www.instagram.com/fireandwaterpodcast 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 Brett can be found on Instagram at https://www.instagram.com/imagine8design/ and Bluesky at https://bsky.app/profile/imagine8design.bsky.social

Well now, gather ’round the fire, friends, because this week on the Scary Spirits Podcast, we’re unwrapping a special listener-requested holiday horror treat! Longtime listener Tania and her sister Sonya asked us to take a look at the darkly comedic 2018 Christmas slasher, Secret Santa, and we couldn’t think of a better way to celebrate Christmas in July. Join your hosts Karen and Greg as they venture into a holiday gathering where family tensions boil over, secrets come to light, and the season of goodwill takes a wickedly sinister turn. From shocking kills and sharp humor to plenty of festive mayhem, they’ll explore what makes Secret Santa (2018) a memorable entry in the world of Christmas horror movies. Of course, no Scary Spirits celebration would be complete without a themed cocktail in hand! This week’s frightfully festive companion is the “Murder & Mayhem“ cocktail, a delicious concoction designed to capture all the chaos, mystery, and holiday spirit of the film. So pull up a chair, pour yourself something merry, and join us for a fun-filled discussion packed with holiday horror, Christmas slasher movie thrills, behind-the-scenes insights, and plenty of seasonal scares. Whether you’re a longtime fan of Christmas horror films or discovering Secret Santa for the very first time, this episode is sure to make your Christmas in July celebration a little more spirited. Listen now and celebrate the season with Scary Spirits, where horror movies and handcrafted cocktails make the perfect holiday pairing! Murder & Mayhem Cocktail • 1/2 a lime (plus a slice for garnish)• 2 oz amaretto• 1 1/2 oz brandy• 1/2 oz cherry liquor• black cherry cub soda• fresh cherries for garnish Instructions: Squeeze 1/2 a lime into a cocktail shaker, throw limes into the serving glass (use a Collins glass). Cut 4 cherries (removing pits) and add them to the bottom of the serving glass. Add the amaretto, brandy, cherry liquor and ice to the shaker and shake (like I've said before….shake the shit out of it, shake the ever-living-shit out of it, then kill it…basically shake it way more than you think you should). Add ice to the serving glass and pour in the contents of the shaker. Top the glass with black cherry club soda, stir gently. Garnish with a slice of lime and a couple of cherries. Source: enchantedconservatory.com A Brief Synopsis: A bitter and estranged family comes together for Christmas Eve dinner and a game of Secret Santa, hoping to heal old wounds, put their past behind them, and renew their love as a family. However, the night soon turns more bitter, more vulgar, more violent, as angry accusations, threats, and outbursts start to fly, followed by bloody clashes, injuries, and murder. Most of the family members have gone completely insane and murderous. Will anyone make it out alive and unscathed, and figure out the mystery behind this shocking, blood spilling ordeal? Some of the topics discussed and highlights of this episode include: Can you really tell the sex of turkey by the way their poop looks? Dr. Karen tells us about sodium pentothal. Does putting your cell phone in rice help it dry? Our rating of the film: This movie was OK. It took us 3 cocktails to get through it. Take our online survey! We want to know more about you! Please take our survey. All questions are optional and you can remain completely anonymous if you prefer. Tell us what you like or would like to hear more of! All music on the Scary Spirits Podcast is provided by the band “Verse 13”. Please check them out. You can listen to all their music on their Bandcamp page. Get social with us! Connect with us on Facebook and Instagram Subscribe on YouTube to watch Greg attempt to make all the featured cocktails Follow @ScarySpiritsPod Questions, comments or suggestions? Shoot us an email at info@scaryspirits.com As an Amazon Associate, we may earn a small percentage of qualifying purchases through our links.

In the headlines today, a foreign man is being sought in connection to an assault on Bangla road, then a Bangkok gelato customer demands answers after biting into shards of glass, back in Phuket, cannabis inspections reveal hundreds of expired licenses, in crime news, we have a lineup of some of the dumbest criminals you've ever heard of, and finally in some feel good news, Thailand ends its eight years formula 2 drought with a podium placement.

Well ... that first game was really good! The brothers react to the Mariners series including the excellent first game, the very Logan Webb second game, and the ... very Robbie Ray third game. Then they talk about trades ... because there's nothing else to talk about. What kind of players will the Giants pursue and what kind of players SHOULD they pursue?On the cocktail side of things, today Matthew is drinking a Mexican Pirate while Ben is drinking a Moscow Mule. Recipes below.Mexican Pirate2 oz Jamaican Rum (I'm using Flor de Caña 12 year)1/4 oz Rich Demerara Syrup2 Full Dashes of Mole BittersStir all ingredients in a mixing glass with ice. Strain into rocks glass with a large cube of ice. Garnish with an orange twist. Moscow Mule2 oz vodka1/2 oz Lime juice2-4 oz Ginger beerFill a chilled copper mug or highball glass with ice, add the vodka, lime juice and finally top with the ginger beer.#doitforwilson

The guys celebrate their 300th episode with a wild, delicious classic from tiki godfather Donn the Beachcomber.THREE DOTS AND A DASH RECIPE:Add ingredients to a blender with 12oz of crushed ice. Flash-blend and pour into a footed pilsner glass. Garnish with three cherries and pineapple frond.1.5oz/45ml RHUM AGRICOLE.5oz/15ml BLENDED AGED RUM .25oz/7ml FALERNUM.25oz/7ml ALLSPICE DRAM.5oz/15ml LIME JUICE.5oz/15ml ORANGE JUICE.5oz/15ml HONEY SYRUPDash ANGOSTURA BITTERSRecipe via Liquor.comWANT MORE SLOP? Check out:PatreonSHOP the webstore at:The Sloppy Boys WebsiteLISTEN to The Sloppy Boys hit songs on:Apple MusicSpotifyYoutubeTOUR DATES, SOCIALS and more at:LinktreeT H E S L O P P Y B O Y S L L CExpand Ascend Conquer Retain Hosted on Acast. See acast.com/privacy for more information.

✅ Connect with one of our Ramsey Trusted providers.  Sure, the world feels like it's on fire, but hear me out: What if you're doing better financially than you think? Consider today's episode the unexpected reset you need! Next Steps: ·  

How We Seeez It! Episode 345: The Sheep Detectives (2026) “For, like humans, they cherish belonging above all. They allow themselves to belong to us. And so, we find we belong to them.” – Rebecca Hampstead The Sheep Detectives is a family-friendly movie that offers a good mix of comedy and mystery. With emotional moments, strong voice acting, and impressive CGI, this movie will keep you engaged. It is based on the German novel by Leonie Swann and has been praised for its unexpected emotional depth and visual effects. Have a listen to seeez what we think about it. As always, mix a drink, have a listen, and let us know what you think—or tell us about something you watched that we might enjoy or a can't-miss series. Also, please rate and review the show on all your favorite podcast apps. Drinks for the episode: "Three Bags Full" 1½ ounces Teeling Small Batch Irish whiskey ½ ounce Mathilde pear liqueur ¾ ounce fresh lemon juice ½ ounce thyme-honey syrup ¼ ounce Cynar one egg white and a small pinch of salt three drops of cardamom bitters across the foam   “The Good Shepherd” 2.5 oz Gin 1 oz Aperol .75 oz Lime juice (fresh Squeezed) 2 big Dash of Orange bitters 2 oz Ruby Red grapefruit.  shaken with Ice and pour over more ice.  Garnish with Blood Orange     Show links. https://hwsi.podbean.com/e/the-sheep-detectives-2026/  HWSI LinkTree HWSI Facebook Link HWSI Instagram Link HWSI Youtube link !! You can also email the Podcast at the.HWSI.podcast@gmail.com

How do you build the career you actually want—inside an industry that was not exactly built for you—without softening who you are to fit inside it? Chee Smalls has spent fifteen years answering that question. She is Senior Director of Product Development at Coach, a style voice, and a content creator. She is also a Harlem girl who has never—not once, not in a single meeting, not in a single boardroom—code-switched a day of her career.That refusal is the whole conversation.In this episode, we get into how she got into fashion without the resume the industry usually demands, and how curiosity became her actual professional currency. We talk about the moments when she could have softened her voice to fit a room and didn't, and what that cost her at first, and what it eventually earned her. Her personal philosophy on luxury and why she refuses to follow trends—including the very sharp question she asks about whether the algorithm is quietly killing our individuality. The features she was insecure about for years and what changed when she stopped shrinking from them. Her marriage as a real partnership—the "we take turns climbing" model she and her husband built, where one goes head-down while the other holds it together, then they switch. And how she is thinking about ambition, identity, and the life she is building on her own terms.She closes the episode with an "I am" affirmation you'll want to write down: "I am beauty. I am woman. I am ambition. I am God's favored and blessed. I am me."This is also the first episode with our new behind-the-scenes intro. We shot Chee arriving at the door, the two of us mixing a rosé lemonade in my kitchen, and the moment before we settled onto the couch. The full recipe is below, make it while you listen:   Meanwhile, She Rosé LemonadeMakes 4 cocktails (about 5 oz each)Ingredients1 bottle (750 mL) chilled rosé (The Beach Ros√©)1/2 cup (4 oz) freshly squeezed lemon juice2 oz Grand Marnier1 1/2 oz simple syrup1 oz agave nectarIce Optional GarnishesLemon wheelsFresh mintEdible rose petals (if you're feeling fancy)Frozen raspberries or strawberries InstructionsIn a pitcher, combine the lemon juice, Grand Marnier, simple syrup, and agave. Stir until fully combinedPour in the chilled rose and stir gently so you don't lose too much of its freshness.Taste.Want it brighter? Add another splash of lemon.Want it softer? Add another ½ oz simple syrup.Fill glasses with ice and pour over.Garnish with a lemon wheel and mint.

Blue Jays and crows are both members of the Corvidae family. Our ornithologists marvel at the stark contrast between Monday's game and Tuesday & Thursday's games as they break down the Toronto series. Then they discuss the Giants playoff chances and what they need to do to fill their holes for the second half push. (No, really. It was Ben's idea!) They also discuss retiring umpires, the impending draft, and changing the name of the podcast to Giant Fireballs. (... because of the Firebells ... details inside.)On the cocktail side of things, today Ben is drinking a Country Roads while Matthew is drinking a Toronto. Recipes below.Country Roads2 oz Canadian Whiskey (okay to sub bourbon or rye)1/4 oz Fernet Branca1/4 oz Brown Sugar syrup (simple syrup fine too)2 Dashes Angostura BittersCombine all ingredients in a shaker with ice, shake until chilled and strain into a chilled coupe glass.Toronto2 oz Canadian Whiskey (okay to sub bourbon or rye)1/4 oz Fernet Branca1/4 oz Brown Sugar syrup (simple syrup fine too)2 Dashes Angostura BittersMix all ingredients in a rocks glass and add ice. Stir to chill. Garnish with an orange twist.#doitforusasoccer#doitforwilson

In this week's episode, Kayla and Taylor discuss Jeffrey Eugenides's 2002 novel Middlesex. Topics include proper name pronunciation, iced coffee orders, surprising narrative decisions, the immigrant experience in America and the disillusionment of the American dream, Calliope/Cal and the turbulence of adolescence, and Cal's ultimate decision on how to live his life. Plus, we go on a slight tangent about AI.This week's drink: Sidecar (via liquor.com)INGREDIENTS 1 1/2 ounces cognac3/4 ounce orange liqueur (such as Cointreau)3/4 ounce lemon juice, freshly squeezedGarnish: orange twistGarnish: sugar rim (optional)INSTRUCTIONS:Coat the rim of a coupe glass with sugar, if desired, and set aside.Add the cognac, orange liqueur and lemon juice to a shaker with ice and shake until well-chilled.Strain into the prepared glass.Garnish with an orange twist.Current/recommended reads, links, etc.:Second Life: Having a Child in the Digital Age by Amanda HessFollow us on Instagram @literatureandlibationspod.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 Babylon, South Dakota by Tom Lin

Epic pun incoming! The brothers Henry analyze the second series defeat in a row to the Rockies, discuss the Giants All-Star selections, and conclude the Jung Hoo Lee Watch (did JHL win Ben's respect? Press play to find out.) Then they ask the impossible question: are the Rockies more entertaining than the Giants?On the cocktail side of things, today Matthew is drinking a 5th of July while Ben is getting Mountain High. Recipes below.5th of July2 oz Gin3/4 oz Lemon Juice1/2 oz Demerara Syrup3 strawberries5 blueberries1 dash orange bittersTiny pinch of sea saltMuddle berries and syrup in a cocktail shaker. Add remaining ingredients plus ice and shake until well-chilled. Double-strain into a rocks glass over fresh ice. Garnish with mint sprig and couple of blueberries.Mountain High2 oz Tequila blanco1 oz Blood orange juice1/4 oz GrenadineLayer the grenadine on the bottom of an empty rocks glass. Fill the rocks glass with ice. Combine tequila and blood orange juice in a shaker with ice and shake until chilled and strain into the prepared rocks glass. Garnish with a blood orange wheel.#doitforwilson

Pour up a Skull Island Colossus and join McCash as he relives Peter Jackson's take on one of the most epic stories in cinema history alongside Brandon and Stoney. Today, we're drinking with...King Kong. To make the Skull Island Colossus, you'll need: • 1½ oz dark rum• ½ oz overproof rum• 1 oz coconut cream• 1 oz pineapple juice• ½ oz fresh lime juice• ½ oz banana liqueur• 2 dashes Angostura bitters• banana slice for garnishInstructions1. Fill a shaker with ice.2. Add dark rum, coconut cream, pineapple juice, lime juice, banana liqueur, and bitters.3. Shake well until chilled.4. Pour into a large rocks glass or tiki mug filled with crushed ice.5. Float the overproof rum on top.6. Garnish with a banana slice.

One game anyway. In the abbreviated episode, our herpetologists react to the DBag series which included the Giants first win against them this season, after going 0-8. The boys discuss the team losing 11 straight Landen Roupp starts, Trevor McDonald's great outing and the trade value of Heliot Ramos.On the cocktail side of things, today Ben is drinking a Sweet Misery while Matthew is drinking a How to Kill a Friend. Recipes below.Sweet Misery2 oz White Rum4-6 Trader Joe's Italian Blood Orange Soda (Or make your own with blood oranges, simple syrup and club soda)Add rum to an empty highball glass, fill the glass with ice and top with the sodaHow to Kill a Friend1 1/2 oz Mezcal3/4 oz Campari1/2 oz Sweet Sherry (Pedro Ximenez)1/4 oz Cointreau1 1/2 oz Pineapple Juice1/2 oz Lime Juice4 dashes Angostura BittersShake all ingredients with ice. Strain into a tall glass filled with ice - preferably crushed or pebble. Garnish with a mint sprig.#doitforwilson

Pull up a chair, pour yourself something strong, and brace for a journey into one of Hammer Films' most unusual and underrated horror classics. This week on the Scary Spirits podcast, Greg continues his ambitious quest to watch and review every Hammer Horror film by turning his attention to the dark and atmospheric 1962 British cult classic, The Damned. Joining him is Karen as they dive headfirst into a film that blends Hammer Horror, science fiction, Cold War paranoia, and youthful rebellion into a chilling cinematic experience unlike anything else in the studio's legendary catalog. Directed by Joseph Losey and featuring unforgettable performances, The Damned remains a fascinating hidden gem that deserves far more attention from horror fans and classic film enthusiasts alike. Naturally, no visit to the darker corners of cinema would be complete without a properly wicked drink in hand. As they unravel the mysteries of the film, Karen and Greg sip on the specially crafted “Souls of the Damned” cocktail, a hauntingly delicious creation inspired by the movie’s unsettling themes and eerie atmosphere. In the spirit of the late Oliver Reed, expect bold opinions, lively conversation, and a healthy appreciation for cinema that dares to be strange, dangerous, and unforgettable. Whether you’re a devoted Hammer Films collector, a fan of classic British horror movies, or simply curious about one of the studio’s most unique productions, this episode offers a spirited exploration of a film that still casts a long shadow more than sixty years after its release. Raise a glass, step into the darkness, and join Scary Spirits as they uncover the secrets of The Damned and toast the restless souls trapped within. Souls of the Damned Cocktail • gin• tonic water• fresh lemon• fresh lime• popping candy• ice cubes Instructions: Ahead of serving this, dilute a few drops of blue food colouring with water, then freeze in an ice cube tray. When you're ready to serve the cocktail, mix 1 part gin with 2 parts tonic water in a cocktail shaker. Add lots of ice and shake vigorously for a few seconds. Fill a glass with the blue ice cubes (which you've frozen in advance), then strain the gin and tonic into the glass, over the ice. Add a squeeze of fresh lime juice and stir gently. Garnish with a fresh wedge of lemon and a skewered piece of lemon peel. For the final surprise touch, top with a generous sprinkle of popping candy just before serving. Source: thecraftygentleman.net A Brief Synopsis: An American visiting England falls in love with the sister of a sadistic motorbike gang leader, who drives them away with his threats. The pair retreat to a hideaway in a dank cave beneath a military base, where a group of strange, abandoned children become their surrogate family. However, the children hide a grim and fatal secret. Some of the topics discussed and highlights of this episode include: Radiation paranoia and the Cuban Missile Crisis are discussed. Karen tells us about the song “Black Leather Rock” which features prominently in this film. We learn why siblings should not marry. What are the symptoms of exposure to massive radiation? Karen tells us the value of a 1962 Jaguar XK-120. Greg makes a reference to the band The Sword. Our rating of the film: This movie was OK. It took us 3 cocktails to get through it. Take our online survey! We want to know more about you! Please take our survey. All questions are optional and you can remain completely anonymous if you prefer. Tell us what you like or would like to hear more of! All music on the Scary Spirits Podcast is provided by the band “Verse 13”. Please check them out. You can listen to all their music on their Bandcamp page. Get social with us! Connect with us on Facebook and Instagram Subscribe on YouTube to watch Greg attempt to make all the featured cocktails Follow @ScarySpiritsPod Questions, comments or suggestions? Shoot us an email at info@scaryspirits.com As an Amazon Associate, we may earn a small percentage of qualifying purchases through our links.

In this episode, Uncle Brad and Jules dive into the Saturn, the gin-based tiki classic that somehow slipped past even Brad's “tiki geek” radar, and use it as a launchpad into space‑age tiki history, modern bar culture, and real‑world home bartending. Brad finally makes and tastes a Saturn on air, explains why a tiki drink built on gin instead of rum still feels fully tiki, and walks through the cocktail's 1967 Southern California competition origins and its later resurrection during the modern tiki revival. Jules leans into her garnish obsession with the iconic Saturn ring (lemon peel + cherry) and introduces her own riff, the Titan, layering in absinthe, rhum agric ole funk, and passion fruit for a richer, moodier take. Finally, we answer Spencer_Petersen81's question about their actual at‑home “default” drinks - revealing a shared soft spot for old fashioneds, Brandy Crustas, and Spanish‑style gin and tonics.   Classic Saturn (Uncle Brad's build)  2.5 oz gin (London dry; you used Mermaid Gin)  0.5 oz falernum liqueur  0.5 oz orgeat  0.5 oz passion fruit syrup  1 oz fresh lemon juice  Method:  Add all ingredients to a blender without ice and blend briefly to combine and aerate.  Fill a tiki mug or tall glass with crushed ice.  Pour the blended mix over the crushed ice.  Garnish with a “Saturn ring”: a long strip of lemon peel twisted into a circle around a cherry, skewered on a cocktail pick.  Titan – Saturn Riff (Jules' build)  Absinthe, for rinsing the glass  1 oz gin (e.g., a London dry like Ford's)  0.5 oz rhum agricole  0.75 oz fresh lemon juice  0.5 oz orgeat  0.5 oz passion fruit purée  0.25 oz falernum  Crushed ice (about 1 cup or slightly less)  Method:  Rinse your serving glass with absinthe, then discard or drink the rinse.  Add all remaining ingredients to a blender with the crushed ice and blend until smooth.  Fill the absinthe-rinsed glass with fresh crushed ice and pour the blended mixture over it, topping with more ice if needed.  Garnish with the same Saturn ring (lemon peel + cherry on a pick); optionally add a slapped mint sprig for extra aroma.    The Art of Drinking  IG: @theartofdrinkingpodcast     Jules  IG: @join_jules  TikTok: @join_jules   Website: joinjules.com    Brad   IG: @favorite_uncle_brad    This is a Redd Rock Music Podcast  IG: @reddrockmusic  www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Recipe4 mackerel filleted, pin bones removed and trimmed ( ask your fishmonger) Oil for brushing Seasalt for seasoning Heat your barbecue or a hot pan ( if you're worried the pan might stick, line the bottom with parchment paper). Brush the skin with oil and season with salt. Place skin side down and cook for about 3 minutes or until skin is crisp. Season the flesh with salt and flip over. Cook for another minute and rest. Elderflower Yoghurt 200ml Greek Style yoghurt 1 teaspoon black onion seeds 1 teaspoon hot honey 1 dessertspoon elderflowers chopped ½ teaspoon seasalt Toast the onion seeds in a dry pan until they pop then mix into the yoghurt with the hot honey, elderflowers and salt and mix well.Beetroot Salad 2 medium beetroots, peeled and coarsely grated 1 red onion, finely sliced 1 tablespoon oil 1 tablespoon white wine vinegar Salt and pepper to tasteFry the onion in the oil until soft and mix into the beetroot with the vinegar and season well. Allow to marinate for an hour, tossing occasionally, before serving. Serve the mackerel on some beetroot salad with a dollop of the yoghurt on the side. Garnish with some elderflowers and parsley/lovage

The guys make a gin sour devised by legendary bartender and friend of the pod Dale DeGroff!FITZGERALD RECIPE:1.5oz/45ml GIN1oz/30ml SIMPLE SYRUP .75oz/22ml LEMON JUICE2 dashes ANGOSTURA BITTERS Shake all ingredients with ice and strain into a rocks glass filled with ice. Garnish with lemon piece.Recipe via Dale DeGroffThe Boys are on tour! Tickets on sale now:https://linktr.ee/thesloppyboysWANT MORE SLOP? Check out:PatreonSHOP the webstore at:The Sloppy Boys WebsiteLISTEN to The Sloppy Boys hit songs on:Apple MusicSpotifyYoutubeTOUR DATES, SOCIALS and more at:LinktreeT H E S L O P P Y B O Y S L L CExpand Ascend Conquer Retain Hosted on Acast. See acast.com/privacy for more information.

It will be fascinating to watch, that's for sure. The boys review the series against the Wayward Vagabundos before breaking down the first half, but first they react to the on going Pride Night saga, follow up on the Devers pinch-running incident, and check in on the Jung Hoo Lee Earns Ben's Respect progress.On the cocktail side of things, today Ben is drinking an I'm Sorry while Matthew is drinking I Love Lamp. Recipes below.I'm Sorry1 1/2 oz White Rum1/2 oz Felernum3/4 oz Lavender Syrup3/4 oz Lime JuiceCombine all ingredients in a shaker with ice, shake until chilled and strain into a chilled Nick & Nora glass.I Love Lamp1 oz Añejo Tequila1 oz Demerara or Dark Rum3/4 oz Banana Liqueur1 oz Pineapple Juice3/4 oz Lime Juice1/4 oz Agave Nectar4 Dashes Aromatic BittersShake all ingredients with ice and strain into an ice-filled rocks glass. Garnish with a lime wheel, pineapple leaves, or any other tropical trappings you want.#doitforwilson

THE FANTASTIC POUR Brett welcomes Doug Adamson to the Fantasti-Lounge for a new edition of the Fantastic Pour! We talk Blue Beetle, blend up a blue banana daquiri cocktail and mocktail, and read Blue Beetle #10. Join us in the Fantasti-Lounge as we discuss Castles in your neighborhood; Why Doug likes the Dolphins; The Chronos sandwich; Why is that green?! and much, much more! Secret Pour-igins: Banana Daquiri Cocktail: The Blue Banana Blue Beast Syrup recipe Add 2 cups water to pot and heat on low Stir in 1 cup sugar Squeeze 1 lemon and 1 orange into pot and stir Remove from heat and let cool Add 3 drops of blue food coloring and stir Place in container or cup and set aside MOCKTAIL Ingredients (per drink): 1 banana, sliced 1 cup pineapple chunks ½ cup Coconut Milk/Cream of Coconut 1 cup Pineapple Juice 1 oz. Blue Beetle syrup* 1 cup Ice Whipped Cream and maraschino cherry Instructions (per drink) Add the banana, pineapple, coconut milk, pineapple juice, and Blue Beetle syrup into a high-speed blender Add the ice and blend until the mixture is smooth and creamy. Pour into a hurricane or tall glass Garnish with whipped cream, a pineapple wedge, banana slice, or maraschino cherry COCKTAIL Ingredients (per drink): 1 banana, sliced 2 oz. White Rum or Coconut Rum 1 cup pineapple chunks ½ cup Coconut Milk/Cream of Coconut ½ cup Pineapple Juice 1 oz. Blue Beetle syrup* 1 cup Ice Whipped Cream and maraschino cherry Instructions (per drink) Add the rum, banana, pineapple, coconut milk, pineapple juice, and Blue Beetle syrup into a high-speed blender Add the ice and blend until the mixture is smooth and creamy. Pour into a hurricane or tall glass Garnish with whipped cream, a pineapple wedge, banana slice, or maraschino cherry Comic: Blue Beetle vol.1 #10, DC Comics, 1986 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 Instagram: https://www.instagram.com/fireandwaterpodcast 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 Brett can be found on Instagram at https://www.instagram.com/imagine8design/ and Bluesky at https://bsky.app/profile/imagine8design.bsky.social

Hear ye, devoted listeners of the macabre and the spirited alike! This week on the Scary Spirits Podcast, we mark the anniversary of a most curious and thrilling motion picture: the 2012 horror spectacle, Abraham Lincoln: Vampire Hunter, first unleashed upon audiences on June 22nd. Join your esteemed hosts, Karen and Greg, as they discourse upon this audacious tale—where history and horror are bound together in a most unnatural union. With both wit and keen observation, they examine the legend of a president who wages a secret war against the creatures of the night. To accompany this evening's proceedings, a specially crafted libation—“The Lincoln” cocktail—shall be raised, offering a bold and fitting tribute to the film's dark and daring spirit. Whether you are a devotee of vampire films, alternative history horror, or cinematic curiosities, this episode promises lively conversation, chilling insights, and a toast worthy of remembrance. Tune in to the Scary Spirits Podcast—where horror and cocktails meet in perfect union. The Lincoln Cocktail Recipe • 2 oz Angel’s Envy Bourbon Finished in Port Wine Barrels• 1/4 oz ruby port syrup• 2 dashes Angostura® bitters• 1 dash orange bitters• orange twist garnish Instructions Add all ingredients into a mixing glass. Stir over ice. Strain into a rocks glass. Garnish with an orange twist. Source: angelsenvy.com A Brief Synopsis: Abraham Lincoln: Vampire Hunter reimagines the 16th US president as a secret slayer who discovers that vampires are secretly controlling the American slave trade. After a vampire murders his mother, Lincoln dedicates his life to the axe. ultimately fighting the undead not just for revenge, but to win the Civil War. Some of the topics discussed and highlights of this episode include: Karen gives us a brief description of the novel the film is based on. We learn that Nancy Lincoln died of milk sickness. Judas was paid in silver when he betrayed Jesus, creating the vampire lore about silver. Mary Todd and Stephen Douglas did in fact date. Dr. Karen tells us all about sunscreen. It wasn’t available until 1932. Greg works in a reference to the band Kiss. Our rating of the film: This movie was pretty good. It only took us 2 cocktails to get through it. Take our online survey! We want to know more about you! Please take our survey. All questions are optional and you can remain completely anonymous if you prefer. Tell us what you like or would like to hear more of! All music on the Scary Spirits Podcast is provided by the band “Verse 13”. Please check them out. You can listen to all their music on their Bandcamp page. Get social with us! Connect with us on Facebook and Instagram Subscribe on YouTube to watch Greg attempt to make all the featured cocktails Follow @ScarySpiritsPod Questions, comments or suggestions? Shoot us an email at info@scaryspirits.com As an Amazon Associate, we may earn a small percentage of qualifying purchases through our links.

In this week's episode, Kayla and Taylor discuss Louis Sachar's 1998 novel Holes. Topics include childhood memories, the questionable Texas justice system, the tragic tale of Kissin' Kate Barlow and Sam the Onion Man, coincidence or magic, Stanley's growth, and terrible adults. Plus, we talk about the stellar movie adaptation, and other required reading in elementary school. This week's drink: Ranch Water (via liquor.com)INGREDIENTS 1 1/2 ounces blanco tequila1/2 ounce lime juice, freshly squeezedTopo Chico, chilled, to top (about 6 ounces)Garnish: lime wedgeINSTRUCTIONS:Add all ingredients into a collins or highball glass over ice and stir briefly and gently to combine.Garnish with a lime wedge.Current/recommended reads, links, etc.:Follow us on Instagram @literatureandlibationspod.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 Middlesex by Jeffrey Eugenides

Maybe the Giants shouldn't go to Miami anymore. The brothers react to the miserable Miami series, celebrate the recent successes of the starting rotation, and debate who's to blame for the Devers' pinch running fiasco.On the cocktail side of things, today Ben is drinking a For Baby while Matthew is drinking an Irish Godfather. Recipes below.For Baby2 oz Gin1/4-1/2 oz Lavender syrup2 dashes Angostura bittersCombine all ingredients in a mixing glass with ice and stir to desired level of dilution. Double strain into a rocks glass with a single large chunk of ice. Garnish with a lemon twist.Irish Godfather2 oz Irish Whiskey1/2 oz Amaretto2 Dashes Orange BittersOrange Twist for GarnishMix all ingredients in a mixing glass with ice until well chilled. Strain into a rocks glass with a large cube. Twist orange peel over drink and drop in the glass. #doitforwilson

A sweep is a sweep even if it isn't a sweep. The boys relish in the winning streak by breaking down the rain shortened Braves series and discus the ROY chances for Bryce Eldridge and the rumors that the Giants have put every veteran player on the trade market.On the cocktail side of things, today Ben is drinking Annie's Cocktail while Matthew is drinking a Velas Sour. Recipes below.Annie's Cocktail2 oz Pink Gin3/4 oz Lavender Syrup3/4 oz Lemon Juice1 dash Angostura bitterCombine all ingredients in a shaker with ice, shake until chilled. Double strain into a chilled coupe glass.Velas Sour1.5 oz Blanco Tequila1/2 oz Mezcal1 oz Amaretto3/4 oz Lime Juice1 bar spoon Agave SyrupShake all ingredients with ice. Strain into a Collins Glass with fresh ice. Garnish with an orange slice or brandied cherry.#doitforwilson

Gather close, dear listeners…and heed the warning in my voice, for such tales are not spun without consequence. This week on the Scary Spirits Podcast, we mark the fateful anniversary of the 1956 horror classic The Werewolf, first unveiled to unsuspecting audiences on June 13th—a night when shadows grew longer, and mankind's fragile hold over the beast within was tested. Join your guides, Karen and Greg, as they walk the haunted path of this classic werewolf film, exploring its eerie atmosphere, tragic transformation, and the age-old curse that binds man to monster. But beware…their journey is not taken empty-handed. As the moon rises, they partake in a hauntingly crafted “Wolfsbane Serum” cocktail, a potion inspired by ancient remedies whispered among villagers and seers—said to ward off the beast…or perhaps awaken it. Sip along if you dare, as they unravel the film's chilling legacy, its place in vintage horror cinema, and the enduring fascination with werewolf mythology that still grips us today. For remember, my friends…when the wolfbane blooms and the moon is full, even the most innocent soul may not escape the call. Listen now…before the curse finds you. Wolfsbane Serum Cocktail • 1 1/2 oz creme de violette• 1/4 oz lime juice• club soda Instructions: In a mixing glass combine Creme de Violette and lime juice over ice. Stir. Strain into glass filled with fresh ice. Top with club soda. Garnish with lime if desired. Source: 2geekswhoeat.com A Brief Synopsis: A mild mannered amnesiac named Duncan Marsh is transformed into a murderous beast after two rogue doctors inject him with an experimental radiation serum following a car crash. On the run in a snowy mountain town he struggles with his violent uncontrollable transformations. Some of the topics discussed and highlights of this episode include: Karen gives us a brief history of the jukebox. Dr. Karen tells us about amnesia. We get a history of the megaphone. We learn a shocking fact about Greg! Our rating of the film: This movie was so bad that it took us 4 cocktails to get through it. Take our online survey! We want to know more about you! Please take our survey. All questions are optional and you can remain completely anonymous if you prefer. Tell us what you like or would like to hear more of! All music on the Scary Spirits Podcast is provided by the band “Verse 13”. Please check them out. You can listen to all their music on their Bandcamp page. Get social with us! Connect with us on Facebook and Instagram Subscribe on YouTube to watch Greg attempt to make all the featured cocktails Follow @ScarySpiritsPod Questions, comments or suggestions? Shoot us an email at info@scaryspirits.com As an Amazon Associate, we may earn a small percentage of qualifying purchases through our links.

In celebration of the June 9th birthday of the incomparable Michael J. Fox, your fearless hosts Karen and Greg travel back to 1996 to dissect Peter Jackson's supernatural cult classic, The Frighteners. That's right—ghosts, grim reapers, and paranormal chaos are converging in one electrifying episode! But hold onto your temporal displacement device—this isn't just a movie review. Oh no! While unraveling the eerie mysteries and dark humor of The Frighteners, Karen and Greg concoct a delightfully deadly, themed cocktail: the “Grim Reaper.” A perfectly spirited companion as they explore psychic abilities, spectral con artists, and the thin line between the living and the dead. Whether you’re a longtime fan of Michael J. Fox, a lover of 90s horror films, or fascinated by supernatural thrillers and cult classics, this episode is guaranteed to generate 1.21 gigawatts of spooky entertainment! So don't be a slacker—tune in, pour yourself a drink, and join us as we venture into the ghostly unknown! Grim Reaper Margarita • 4 oz gold tequila• 2 oz raspberry liqueur• 2 oz sweet and sour mix• 2 oz grenadine• 2 tsp gold luster dust• 4 oz Sprint• 2 fresh pineapple wedges• 2 maraschino cherries• fresh pineapple leaves Instructions: Add the gold tequila, raspberry liqueur, sweet and sour mix, grenadine, and gold luster dust into a cocktail shaker filled with ice. Shake well for 15-30 seconds to combine. Strain into two 8-oz glasses filled with ice. Top up with Sprite and gently stir. Garnish each glass with a wedge of pineapple, a couple of pineapple leaves, and a maraschino cherry Source: thepurplepumpkinblog.co.uk A Brief Synopsis: Once an architect, Frank Bannister now passes himself off as an exorcist of evil spirits. To bolster his facade, he claims his “special” gift is the result of a car accident that killed his wife. But what he does not count on is more people dying in the small town where he lives. As he tries to piece together the supernatural mystery of these killings, he falls in love with the wife of one of the victims and deals with a crazy FBI agent. Some of the topics discussed and highlights of this episode include: We learn about the French beret. Lots of information about hypothermia and frostbite Dr. Karen also tells us about the difference between cryogenics and cryonics. Our rating of the film: This movie was OK. It took us 3 cocktails to get through it. Take our online survey! We want to know more about you! Please take our survey. All questions are optional and you can remain completely anonymous if you prefer. Tell us what you like or would like to hear more of! All music on the Scary Spirits Podcast is provided by the band “Verse 13”. Please check them out. You can listen to all their music on their Bandcamp page. Get social with us! Connect with us on Facebook and Instagram Subscribe on YouTube to watch Greg attempt to make all the featured cocktails Follow @ScarySpiritsPod Questions, comments or suggestions? Shoot us an email at info@scaryspirits.com As an Amazon Associate, we may earn a small percentage of qualifying purchases through our links.

The guys make spruced-up G&Ts inspired by the Basque Country.SPANISH GIN AND TONIC RECIPE:2oz/60ml GIN4oz/120ml TONIC WATER5-10 JUNIPER BERRIES1 wheel LEMON1 sprig THYMEPour gin into a wine glass filled 3/4 with ice. Top with tonic and stir gently. Garnish with juniper berries, a lemon wheel and a thyme sprig.Recipe via Liquor.comWANT MORE SLOP? Check out:PatreonSHOP the webstore at:The Sloppy Boys WebsiteLISTEN to The Sloppy Boys hit songs on:Apple MusicSpotifyYoutubeTOUR DATES, SOCIALS and more at:LinktreeT H E S L O P P Y B O Y S L L CExpand Ascend Conquer Retain Hosted on Acast. See acast.com/privacy for more information.

Thi Lam is founder and CCO at Garnish studios, a branding and production agency behind a number of emerging CPG brands across food, beverage, and wellness. On this episode of ITS, Thi and Ali talk content in the age of AI, and what emerging brands should focus on when it comes to creative assets, answering the bigger question: What actually creates brand value now?See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The guys mix up a lesser known riff on the popular Paloma, created at La Cucaracha Cocktail Club in 1930s Mexico City.MEXICAN FIRING SQUAD RECIPE:2oz/60ml BLANCO TEQUILA .75oz/22ml LIME JUICE .75oz/22ml GRENADINE 4 dashes ANGOSTURA BITTERS Combine ingredients in a shaker filled with ice. Shake and strain into an ine-filled rocks glass. Garnish with lime wheel.Recipe via Liquor.comWANT MORE SLOP? Check out:PatreonSHOP the webstore at:The Sloppy Boys WebsiteLISTEN to The Sloppy Boys hit songs on:Apple MusicSpotifyYoutubeTOUR DATES, SOCIALS and more at:LinktreeT H E S L O P P Y B O Y S L L CExpand Ascend Conquer Retain Hosted on Acast. See acast.com/privacy for more information.