Podcasts about gin tonics

Send us a textSig bringt nicht nur alkoholfreien Sekt mit, sondern auch jede Menge pet peeves und rants. Von Frauenthemen wie Hormonwechsel und sexualisierte Betrachtung aus der männlichen Perspektive … über die Probleme der Schule … bis zu Beziehungsthemen und die Leiden der Grafikerin, wenn Menschen nicht über Farben sprechen können. Und wie immer mit Tequilashots, Gin Tonics sowie jetzt neu: live Zustellung von Pizza. Mahlzeit.Du willst mit-ranten? Schreib uns:Schick deine eigenen pet peeves (kleine Dinge, die dich riesig nerven), Fragen, Meinungen und Kommentare an Helmut unter 0699-1-237 50 83Begriffsdefinitionen RANTEngl. für: Schimpfkanonade · Schimpftirade · Wutgeheul · WutredeGoogle: „Die Person, die sich das Geschimpfe anhört, wird nicht beachtet, und oft ist der Vorgang für den Zuhörer nicht einvernehmlich. Es wird extrem toxisch, da die Person, die emotional ablädt, oft nicht in der Lage ist, eine konstruktive Bemerkung oder einen Ratschlag zu geben. Der ganze Prozess lässt keinen Raum für eine Lösung.“Etymologie: Rant kommt aus dem Niederländischen ranten, „Unsinn reden“.Der erste dokumentierte Gebrauch von rant stammt aus dem Ende des sechzehnten Jahrhunderts, aus Shakespeares Die lustigen Weiber von Windsor.VILLEUrban dictionary: „Populäres Suffix, das häufig als Verstärker an ein beliebiges Wort angehängt wird, etwa: ‚hoe ville‘: eine Stadt voller Schlampen“PET PEEVE„Das Lieblingsärgernis“ (DeepL); ein kleines Ärgernis, das einen immer wieder aufs neue auf die Palme bringt.Danke fürs Zuhören und fürs Teilen!Cover Art: Cat AsenguaMusik: Helmut Stekl und Michael „Mitch“ Dörfler, www.tripbox.com#rant #ranting #rantsville #complaining #petpeeves #jammern #beschweren #negativ

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Comenzamos el miércoles con nuestro viajero musical, que hoy nos lleva hasta el continente asiático, concretamente a Mongolia para presentar a la banda The HU con su tema ‘Wolf totem’. Seguimos con Gustavo Iglesias, que nos habla de los regresos épicos de bandas como Oasis  y, también, de grandes aniversarios de algunos grupos estrella de la época dorada del britpop como los Artic Monkeys o Keane. A las 8 resumimos la actualidad y  descubrimos una nueva palabra desde Badajoz: artiviri. Además, nos acercamos al festival Barcelona Acció Musical (BAM), que se celebra del 20 al 23 de septiembre, con Aída Camprubí, una de sus directoras artísticas. Y hablamos con Jordi Pareta y Guillem Bergadà, del dúo Ciutat, que tocan en el evento y preestrenan su nuevo disco 'Ciutat l'Amistat'.Escuchar audio

LFTR Episode 47 - We reminisce about running wild (now and as kids) and what that means for our family today. We also talk about some birthday fun and start into our amazing Oct. 2022 in New Mexico with our trip to the Albuquerque Balloon Fiesta.Highlights include:* Gin & Tonics - does the gin matter?* Littlest's birthday weekend* Working nights at the ski resort* Mimosas on the roof of the RV at the Balloon Fiesta* Other Albuquerque highlights (see links)* Responsibility and independence with age appropriate freedoms* Grown ups can play together too* Our wet hot midwest summer to come* Letting kids take smart risks* Alex Honnold and “kids like that”Links:* Gill St (lol)* Stevens Pass* Albuquerque Balloon Fiesta* Tin Can Alley* Stone Age Climbing Gym* Valles Caldera National Preserve* Bandelier National Monument* Albuquerque KOA* Sandia Crest* Santa Cruz Redwoods RV Resort* @coleyraeh on Instagram Get full access to Letters From the Road at lettersfromtheroad.substack.com/subscribe

Lloyd Fellowes is trying to put on a play, but the actors, the stagehands, and the plates of sardines are going to have to get their acts together if we ever want to make it to broadway! This week we are infusing some gin and trying a very delicious take on the classic G&T while chatting about one of Michaela's favorites. Join us for J&B Scotch, axes, love triangles, backstage betrayals, sardines, and a chat about Noises Off...! This week's cocktail comes from Edible Ottowa!  https://www.patreon.com/drinkthemovies https://www.instagram.com/drinkthemovies/ https://twitter.com/drinkthemovies https://www.facebook.com/drinkthemovies https://www.drinkthemovies.com https://discord.gg/fsdW2QqqpS *Please Drink Responsibly*

Hey Hey Hey Loyal Listeners -- today we have two special francophones with us, one from across the Atlantic and one home grown. Tap in as Emre, Maxime, Rose, and Luke breakdown Dancehall from french electronic duo The Blaze over some gin tonics. Rose recites an audio essay about getting over her dead ex and shares her first experiences with alcoholism, Emre teaches Maxime about new musical instruments and Luke discovers the album for the first time. This long-form episode contains some of our best musical investigation so far, as well as an extra special fan mail segment at the end, so put those AirPods in and get comfy.

Da Speckfettkuchen als Kneipengespräch gedacht ist, wurde dieses Gespräch passend im Balboa, Chemnitz aufgenommen. Die Betreiber Sir Henry Rettig und Karsten Benkmann plauderten mit Moe Gouda über goldene Zeiten im Atomino, die DIY Hardcore Szene in Südbrandenburg und warum Dürüm in Barcelona eine 10 von 10 sein kann. Im Stile ihrer eigenen Radioshow It‘s Eleven Radio wurde gut eingeschüttet und umgeworfen, viel aufgestanden und wenig geschnitten und so ziemlich alles vom Nikola Tesla bis hin zum Tourleben in Südostasien besprochen. Ach und da Moe Gouda rein technisch eine Ersatzantwort schuldig ist: The Room. Die Frage dazu, Sternenstaub und die besten Gin Tonics der Stadt finden sich in dieser Episode. Balboa Chemnitz - Instagram Reason To Care - Bandcamp Nikola Tesla - Facebook It's Eleven Radio - Mixcloud

RECORDED WEDNESDAY, OCTOBER 19, 2022 | Timestamps to come... We hardly edited this at all. Our bad. :) --- Send in a voice message: https://anchor.fm/bitches-love-sports/message

about the guest: Alex developed a specialty in Hospitality, Food & Beverage - advising many of the UK's leading brands. It was here - while working on a project for one of the UK's largest bar chains - that he discovered the vast shortcomings in the mixer category and came up with the idea for AVEC. Growing up in the UK, but of Australian & Canadian heritage - he has always been obsessed with flavor. Always mobile and exploring new foods and cultures - Alex loves to cook and will talk excitedly about food and ingredients - especially those in AVEC. about the brand: Bored with the uninspired mixers they'd been using in their cocktails, Denetrias 'Dee' Charlemagne and Alex Doman decided to switch things up. A Bronx native, Harvard alum and former Ad Executive, the only mixology Dee had known was in the kitchen of her Harlem apartment. A former F&B strategy consultant, UK native Alex Doman was working for some of the UKs leading hospitality chains bored with the monotony of Gin + Tonics at any bar he frequented. After a lot of trial and error, the two brewed up something impressive: AVEC, mixers that are made with 80-90% less sugar, flavored with real juice and botanical extracts rather than so-called "natural flavors," and are just as tasty with alcohol as they are solo - in flavors like Jalapeño & Blood Orange, Hibiscus & Pomegranate, and Yuzu & Lime. where to get it: https://avecdrinks.com/ what I slurped: I loved the Hibiscus & Pomegranate, and the Grapefruit & Pomelo! more info: These drank really well on their own over ice with some citrus in the glass, and also added a great pop of flavor and effervescence to some n/a drinks I made for some friends!

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Quisiéramos poder explicar que estaba pasando en este episodio, pero no podemos, mejor escúchenlo y esperamos que disfruten tanto como nosotros disfrutamos grabándolo. Entre Gin Tonics y camellos hablamos de música y noticias que nos llamaron la atención.

Mental Health. Where do we even begin? Something we all experience but rarely talk about. This week Erica and Simon talk generally about mental health and coping strategies that have helped them in the past and present. They also get a great surprise from one rather well known Tiger.

Alexander Osang läuft in den sauberen Sachen seines Kollegen zurück nach Brooklyn. Von der anderen Seite des East Rivers erscheint ihm Manhattan ohne die Twin Towers wie eine zahnlose Frau. Anja Reich wartet bei den Armstrongs, den Nachbarn, auf ihn. Es gibt Gin Tonics. Im Fernseher stürzt auch noch das Word Trade Center 7 zusammen. Auf dem Heimweg sehen sie, dass ihr Nachbar Mike eine riesige amerikanische Fahne gehisst hat. Eine neue Zeit beginnt.

¡Se cierra La Terracita! Sí, nos tomamos un descanso. Dos podcast semanales durante el tiempo que duraron Euro y Copa América pasan factura. Pero nos despedimos por todo lo alto. Sobre el Barça, charlamos con el ex candidato a la presidencia del Barça, Víctor Font. Y sobre el triunfo de Messi en la Copa América escuchamos la opinión de periodistas argentinos como Fabián Godoy, Ariel Rodríguez y Vicente Muglia o el ex internacional albiceleste Gustavo López. ¡Argentinidad en vena para despedir la temporada! Ah, y final del quiz del Barça. ¡La gorra de Messi ya tiene dueño! ¡Esperamos vuestros comentarios! Y gracias por acompañarnos todos estos meses. ¡Nos vemos en agosto! Nos leemos en Discord: discord.gg/Mafa4HXmm5 --- Twitter: twitter.com/TeamBarcaPod Youtube: youtube.com/c/TeamBarçaPodcast Twitch: twitch.tv/teambarcapod Facebook: facebook.com/teambarcapodcast Medium: teambarcapod.medium.com teambarcapodcast@gmail.com Música: www.jamendo.com

En este episodio del Podcast de Scoolinary, nos tomamos un café cortado con Juan Antonio García, bartender de profesión, formador de vocación y también Vicepresidente de la Asociación de bartenders de Baleares. Llegó al mundo del cóctel de casualidad, pero le fascinó el contacto con el cliente y lleva ya 21 años en este sector. Nos hablará de formación, de la importancia que tiene para no quedarse atrás, hasta tal punto que montó la primera academia del coctel en Baleares. Ha tenido la ocasión de trabajar con distintos hoteles, restaurantes, y también ha tocado la parte de creación de proyectos y diseño de cartas. Ha trabajado con clientes de muchas nacionalidades, gracias a que ha estado muy en contacto con el turismo internacional y nos desvelará cuales son las diferencias de consumo y hábitos entre los españoles y clientes de otras partes del mundo. Pero también hablaremos, como no, de Gin Tonics. El origen, la historia y cómo España fue la que relanzó esta bebida a nivel internacional.Todo esto y mucho más lo podrás escuchar en este episodio. No te lo pierdas.

Streamed live on Apr 12, 2021 Alle reden über die Gastronomen und wie sie unter der Pandemie leiden - wir trinken lieber mit ihnen: Berlins bester Barkeeper besucht uns im Seuchenstudio, kreiert uns etwas viagrafarbendes namens "Blue Magic" und natürlich einen fantastischen "Sodom & Corona". Nachdem wir uns den nötigen Mut angetrunken haben, schalten wir zur offiziellen SODOM & CORONA-Royal-Expertin SOPHIE HERMANN, die aus Solidarität 2-3 Gin Tonics mittrinkt und uns von der Stimmung in London nach dem viel zu frühen Tode von Prinz Phillip erzählt: Die ist nämlich überraschend sehr gut, weil am selben Tage der Lockdown in ganz England aufgehoben wurde. Wir wissen nach all den Cocktails gar nicht mehr so ganz genau, um was es dann sonst noch so ging, aber uns scheint, als wäre die Stieftochter von Uschi Glas ganz schön lustig und, falls man so etwas denn ÜBERHAUPT NOCH SAGEN darf, auch ein ganz schöner Feger. Oder was meint ihr? * Wenn ihr uns unterstützen möchtet: https://www.paypal.com/paypalme/sonne...​ * MATZE Insta: https://www.instagram.com/matthiasdav...​ * NIELS Insta: https://www.instagram.com/nielsruf/?h...​ * SODOM & CORONA Insta: https://www.instagram.com/sodoom_und_...​ * SODOM & CORONA Facebook: https://www.facebook.com/watch/nielsr...​ * Cocktailboxen: https://pawndotcombar.berlin/​ *

Fernando Eiras nos trae en su 'Extra Actualidad' esas otras noticias que no abren las portadas de los periódicos. Nos habla sobre el tiempo, la última polémica de Gonzalo Pérez Jácome, el alcalde de Ourense, el truco para diferenciar las palabras llanas, esdrújulas y aguadas y sobre Rock and Roll. Finaliza la sección con los mejores anuncios de la red. No te lo pierdas.

Hanne und Jan freuen sich über ihren Gast, den Zauberkünstler, Agenturinhaber und Tausendsassa Erasmus Stein aus Essen. Er hat 12 Monate harte Arbeit hinter sich, weil er für 900 Veranstaltungen verantwortlich war, die verlegt werden mussten, aber trotzdem meistens gute Laune. Wie geht das? Wie hält man durch? Erasmus hat eigene Strategien und sogar eine Zwangsjacke und die passende Musik dazu. Im wöchentlichen Servicebereich kann man in dieser Folge richtig abräumen: Wie wird man warm, wie kommt man ins „On“? Und wie geht die Kreuzfahrtseifenoper weiter, während das Abendessen läuft? Braucht man wirklich 5 Gin Tonics für den Karaokeabend, was bedeutet Erasmus‘ Name wirklich und: Wird Frau Pries die neue Jennifer im Hintergrund? Lass sie reden!

This week on Drink the Movies, we're mixing up our favorite cocktail of the year, a Gin & Tonic, and talking about all things 2020! Join us this week as we dig into this crazy year! Did we make it to the theater? What did we see? What did we miss? And what are we looking forward to in 2021? Thanks to everyone that submitted their favorites of the year! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Neue Woche, neuer Podcast. Heute gibt es zwei Premieren: Robin präsentiert nicht nur die Empfehlung, sondern auch die Zahlen der Woche! Der Kult-Unternehmer geht damit in eine Rubrik-Offensive und versucht zusätzlich durch einen Einspieler nur in japanischer Sprache den Podcast auch international zu etablieren. Thomääähs hat sich inhaltlich sehr intensiv vorbereitet und echauffiert sich über die Behandlung von E.T. und die Haltung von wilden Tieren. Eine entspannte und gemütliche Folge zum leichten wegschmnunzeln im heimischen Sessel. Die Heizdecke unter den deutschen Podcasts wird zudem ernst und die Flüchtlingsdebatte wird von vorne bis hinten einmal durchdiskutiert. Mikro an, zwei Gin-Tonics, 10 Minuten und Gebrannte Mandeln löst die Fluchtursachen im nahen Osten. Wir wünschen eine gute Unterhaltung und bedanken uns für die Aufmerksamkeit. In Hochachtung GM "Wenn du Märchenaugen hast, ist die Welt voll Wunder."

¿Quieres aprender cómo construir un negocio rentable y gratificante en Internet pero no sabes por dónde empezar? En esta Master Class gratuita te enseño los pasos exactos que he seguido yo para vivir de mi negocio online

Eindelijk! Eindelijk wint Arsenal op bezoek bij een ploeg uit de traditonele top zes. Een 0-1 zege bij Manchester United leidt uiteraard tot een heerlijke aflevering (en een extra gintonic voor Rens). Te gast in deze aflevering is Bart Veenstra, naast hoofdredacteur bij Ajax Showtime ook een groot Arsenal fan. Samen met hem praten we uitgebreid over de overwinning op Manchester United, het uitstekende spel van Thomas Partey en Gabriel, de prestaties in de Europa League en over de jeugd. En uiteraard vertelt hij over zijn liefde voor Arsenal. Verder heeft Martijn FOX er van overtuigd om Arsenal tegen Molde live uit te zenden op FOX Sports 1 komende donderdag, en mag hij ook nog eens het commentaar bij de wedstrijd geven. In de Premier League is het de bedoeling dat de goede lijn na deze zege in Manchester wordt doorgetrokken met een overwinning op Aston Villa. Vergeet ons niet te volgen op social media om op de hoogte te blijven van de nieuwste afleveringen of om vragen/opmerkingen in te sturen!02:18 - Intro Bart Veenstra10:30 - Manchester United - Arsenal19:20 - Weer even terug naar Man U30:22 - Gin Tonics, lekker man! 31:50 - De Voorspellingen35:30 - Blessure update 36:36 - Remembrance Day38:30 - Voorspellingen (deel 2)39:00 - Villa en Molde nextTwitter: @arsenlpodcastInstagram: @arsenlpodcastMailen kan ook, naar info@arsenlpodcast.nlSupport the show (https://vriendvandeshow.nl/arsenlpodcast)

In diesem Podcast geht es um Gin und ginhaltige Getränke, besonders Gin Tonics. Wir sprechen über die Geschichte dieser Getränke, über verschiedene Gins und verschiedene Tonics und darüber, was mit ihnen kulturell in Zusammenhang steht. Natürlich genießen wir auch, worüber wir sprechen.

In diesem Podcast geht es um Gin und ginhaltige Getränke, besonders Gin Tonics. Wir sprechen über die Geschichte dieser Getränke, über verschiedene Gins und verschiedene Tonics und darüber, was mit ihnen kulturell in Zusammenhang steht. Natürlich genießen wir auch, worüber wir sprechen.

The Female Explorer ist das erste Outdoor Magazin, das sich gezielt mit den Bedürfnissen von Frauen unterwegs beschäftigen soll. Entstanden ist die Idee dazu passenderweise am Männertag. Nach zwölf Stunden und mehreren Gin-Tonics hatten die vier Gründerinnen eine ausgearbeitete Idee und einen groben Schlachtplan. Mit einem großangelegten und äußerst erfolgreichen Crowdfunding bauten sie während Corona ihre Community und vor allem ihre Grundlagenfinanzierung auf. Ende November soll die erste Ausgabe erscheinen. Unter dem Motto „be your wildself“ versammeln sie inspirierende Geschichten, Tipps und Tricks und vor allem neue Perspektiven auf das Unterwegssein. Ich habe mit Nic, einer der vier Gründerinnen über die Themen und Geschichten gesprochen. Über die Herausforderungen eines Printmagazins, über den Purpose und die Notwendigkeit des The Female Explorer-Magazins. Vor allem aber auch über den Impact, den sie damit haben wollen. Wir haben darüber gesprochen, wie ihre digitale Reichweite die Basis für den Printerfolg legen soll und wo sie in fünf Jahren mit The Female Explorer stehen wollen. Mich hat vor allem die Begeisterung umgehauen, mit der Nic vom Projekt berichtet, aber auch die Ehrlichkeit, mit der sie über das Crowdfunding, faire Bezahlung der Mitarbeiterinnen und die aktuelle Arbeitsbelastung spricht. Ich bin schon sehr gespannt auf die erste Ausgabe und freue mich, diese gemütlich am Kamin zu lesen. Willkommen am desire lines-Lagerfeuer Nic vom The Female Explorer-Magazin. Links: www.thefemaleexplorer.de Du hast eine inspirierende Geschichte, die erzählt werden sollte oder möchtest dich als Brand bei The Female Explorer engagieren? Dann schreib eine Mail an: hi@thefemaleexplorer.de

FIFA21 RELEASE DAY! John had a party and that's noticeable, we discuss the Thiago Silva SBC, the BPL Player Of The Month and of course the new objectives! --- Send in a voice message: https://anchor.fm/futinreview/message

Ep 13 - Corralled Drinking - Picnics with Gin & TonicsWe're discussing cherry blossoms, plenty of fish and malaria. We also learn what not to bring on a picnic date, what's moral entertainment and why gin & tonics aren't a replacement for medicine. Hosted on Acast. See acast.com/privacy for more information.

Von Hintergründen, Homeoffice und Gin-Tonics

Wie wäre es, für eine Weile mit dem Trinken von Alkohol aufzuhören oder sogar eine weitaus längere Pause einzulegen, um herauszufinden, was Du alles erreichen könntest? Hast Du Dich das schon mal gefragt? Vielleicht könntest Du wieder angenehmer schlafen, und hast den vollen Tag für Dich und musst Dich nicht erst von den Gin Tonics am Vortag erholen. Oder Du hast endlich die Motivation Deine lang angedachte Selbstständigkeit zu starten oder einfach Dinge in Dein Leben zu bringen, die Dich wirklich nach vorne bringen und schon länger auf Deiner ToDo-Liste stehen. Hört sich gut an, oder? Alkohol gehört für viele Menschen zum Leben dazu. Er ist ein gesellschaftlich akzeptiertes Laster. Was einen Verzicht für Menschen sehr schwer gestaltet. Aus eigener Erfahrung kann ich sagen, dass sich mit dem Verzicht von Alkohol sehr viele positive Dinge bei mir entwickelt haben. Gemeinsam mit Eddy und Anna von den Lazy Investors habe ich das Projekt Ex und Hopp gestartet. Beide haben selbst Erfahrungen mit dem Verzicht von Alkohol: Anna trinkt seit einem Jahr keinen Alkohol mehr und Eddy schon sein ganzes Leben lang nicht. In dieser Folge des I Love Mondays Podcast sprechen wir über unsere Erfahrungen mit dem Thema Alkohol und stellen Dir die "30-Tage Alkoholfrei Challenge" einmal vor. Alle Links zur Folge: Ex & Hopp - Alkoholfrei-Challenge Lazy Investors

Moingiorno, Freunde. Was macht Ralf Möller mit ner Python um den Hals, wieviele Gin Tonics braucht ein H.P. Baxxter, warum sollte Norman unbedingt mal nen Zwiebelsaft trinken und was zur Hölle ist ein Wurstgulasch? All das finden wir heute raus. Außerdem gibts nen kleinen Gastauftritt: Deutschraps Papa ruft höchstpersönlich an.

Gratis online programma 'Grip op je vruchtbaarheid': https://fitforfertility.nl/basis-prog...Voor de meest bekeken video's: https://www.youtube.com/playlist?list...www.fitforfertility.nl - In deze serie geeft Rika Luka van Fit for Fertility antwoord op de meest gestelde vragen over hoe je meer grip kunt krijgen op je vruchtbaarheid. Wat kun je zelf doen met voeding? Hoe bevorder je innesteling? Welke rol speelt je DNA en wat betekend dat voor zwanger worden? Op deze en veel meer vragen gaan we dieper in met de Fit for fertility F.A.Q's.In deze video gaan we in op de invloed van Alcohol op je vruchtbaarheid:Voor een goede hormoonbalans, eicelkwaliteit en spermakwaliteit is het belangrijk dat je lever goed kan blijven ontgiften. En alcohol stopt dat proces, en zorgt ook nog een keer voor stille ontstekingen in je lichaam, en die stille ontstekingen hebben ook weer invloed op cel kwaliteit. Darmflora kan ook worden verstoord door het gebruik van alcohol, dus als je darmen niet helemaal in orde zijn is het raadzaam alcohol te laten staan.Voor een goede hormoonbalans, eicelkwaliteit en spermakwaliteit is het belangrijk dat je lever goed kan blijven ontgiften. En alcohol stopt dat proces. En bovendien berooft alcohol je lichaam van een heel belangrijk stofje, glutathion. En glutathion zorgt ervoor dat je cellen beschermd blijven. En alcohol zorgt ook nog een keer voor stille ontstekingen in je lichaam, en die stille ontstekingen hebben ook weer invloed op cel kwaliteitO, DNA-kwaliteit. Die kunnen schade berokkenen aan cellen en DNA. Met andere woorden, alcohol, het verdict:Ik zou zeggen: een of twee glaasjes bier of wijn per week is prima, niets aan de hand. Meer zou ik afraden, en ik zou ook absoluut niet in de cocktails gaan hangen. Dus geen Pina Colada’s, geen Gin-Tonics, geen Bacardi Cola’s want die bevatten suiker, en suikers veroorzaken weer stille ontstekingen, en dat wil je echt vermijden omwille van die mogelijke DNA-schade aan eicellen, spermacellen of het embryootje. Ten slotte, als je weet van jezelf dat het een beetje hommeles is in je darmen en dat je vaak last hebt van je buik en dat je stoelgang niet helemaal ok is dat wijst vaak op stille ontsteking in je darmen. En dan zou ik absoluut geen alcohol doen, want alcohol gaat die darmflora nog meer verstoren, en een goede darmflora is belangrijk als je zwanger wilt worden.

At a time when hard seltzers are the hottest beverage alcohol around—and spirits are slowly chipping away at servings once strongly held by beer—what’s a brewery to do? Businesses across the country have spent the past two years diversifying what used to be beer-only portfolios to best address the changing attitudes and tastes of drinkers. That’s recently led to a wave of American breweries entering an emerging space of RTDs—or “ready-to-drink” beverages. If you’re a regular at a grocery store like Whole Foods, you’ve likely seen non-alcoholic versions of these products—something like a skinny can of High Brew Coffee—which are part of one of the fastest-growing segments in food and beverage. When it comes to boozy versions of RTDs, the U.S. market is most commonly seeing new category additions in the form of canned cocktails. These RTDs are exactly what you’d imagine: 12oz, toned-down versions of popular mixed drinks like Dark 'N' Stormys, Gin & Tonics, and other simple cocktails you might order at a bar. The alcohol strength is never as intense as what you’d find during a night out, with these packaged versions typically ranging in ABV from 5% up to 9% or so—not much beyond what drinkers would expect from a favorite Pale Ale or IPA. What we’ve ended up with is an ideal combination of factors that should be helpful to breweries seeking new customers, or looking to entice current ones to stick within their portfolios. When people are drinking different kinds of alcoholic beverages in more ways than ever, the chance to combine aspects of brewing knowledge and opportunity has opened up additional streams of revenue for companies facing the fiercest competition they’ve ever had. This is the Sightlines podcast. Listen in.

Celebrated crime author-slash-entrepreneur Marcus Sakey joins me this week to talk about Ritual Zero Proof, the new company he launched in September. Ritual Zero Proof makes totally delicious alcohol-free whiskey and gin, perfect for mixing into your favorite cocktail recipes! We sampled Old Fashioneds and Gin & Tonics as were parked outside Ritual HQ on Irving Park Road. Discussed this week: The four months since Ritual launch, and the insane speed everything's been moving at. Bespoke Box's role in my Ritual discovery. The birth of Ritual... in Marcus's kitchen. We dared police to ask what we were doing. Can you drink Ritual beverages "neat?" Traditionally, creative people make terrible businessmen. I give an unpaid plug to Trader Joe's Quinoa Cowboy veggie burgers. How did Marcus know when to stop iterating the initial versions of Ritual whiskey and gin? If you like fried chicken, you'll love Ritual Zero Proof. When did Marcus know he had a legit business idea with Ritual? Millennials are totally down with the zero proof idea. The opportunity the "spirit alternative" category provides. Marcus's literary career, and whether it runs in conflict with Ritual's efforts. What does Marcus's writing schedule look like? The future of Marcus's books in Hollywood: "Will Smith is still interested." Car Con Carne is sponsored by C&H Financial Services

Dieses Mal sind wir live in Dortmund und sitzen 90 Minuten auf einer Besetzungscouch, die mit jenem Leder bespannt wurde, von dem wir so gerne ziehen. Zwischen viel zu alten Kissen und viel zu frühen Gin Tonics geht es dann gleich wieder um alles. Schalke, Essen und Westfalia Herne, um die Frisur von Mo Dahoud und die Knöchel von Marcel Reif, um den Abschied von Poldi und den Abstieg des Effzeh. Und wir setzen uns Mützen auf und ziehen uns Sakkos drüber, alles für den billigen Applaus in einem ausverkauften Haus. So geht er dahin, dieser Abend, irgendwo zwischen Daniel Simmes und Johannes Mario Simmel, zwischen Schirach und Zwietracht. Präsentiert natürlich von der Stadtparfümerie Pieper. Viel Spaß also mit dieser Ausgabe von Fussball MML, dem Podcast, der auch in diesem Jahr Weihnachten ohne den Wendler feiern muss.

Am Ende dieser Folge von Hanser Rauschen sind die Gin Tonics ausgetrunken und gibt es gleich Abendessen – davor passiert an einem schönen Abend im späten August allerhand. Und das auf der Terrasse des Schriftstellers Paulus Hochgatterer, der sich für „Hanser Rauschen“ mit seiner Lektorin Martina Schmidt getroffen hat. Martina war viele Jahre lang die Verlagsleiterin des Deuticke Verlages und ist erst vor wenigen Wochen in den Ruhestand gegangen. Mit dem 1961 geborenen Paulus Hochgatterer blickt sie auf vieles zurück und dabei auch in die Gegenwart und nach vorn: Es geht um Paulus Hochgatterers weiteren Beruf als Kinderpsychiater, um seinen Perfektionismus beim Schreiben und Leben, um Segeln und Nackt-Segeln, um eine Literatur, die unter anderem immer auch vom Bösen erzählen will, um Huckleberry Finn und die neue Katze der Hochgatterers. Und neben all dem wird natürlich auch über seinen neuen Roman: „Fliege fort, fliege fort“ gesprochen, von dem die beiden in verheißungsvollen Andeutungen zu erzählen haben. Viel Spaß!

In dieser zweiten Episode verraten Rik und Jon von der Beavis Bar, was Poitin ist und auch warum es Sinn macht, eine Bar in Mitte zu eröffnen. Auch sie bringen internationales Flair nach Berlin und bereichern die Barszene. Vor allem mit puren Spirituosen, die liebevoll gesammelt wurden. Aber auch die Gin Tonics und gerührten Drinks erarbeiten sich einen guten Ruf. Den Einblick darin erhalten wir hier von den Machern selber. Hört also rein wenn es harte Fakten und interessante Ansichten mit charmanten Akzenten zu hören gibt. https://beavis.bar

Bob Carlson, producer and host of KCRW's UnFictional, stops by the backyard. https://www.kcrw.com/news/shows/greater-la/how-did-la-football-club-build-such-a-huge-fanbase/flags-chants-and-beer-showers-meet-the-la-football-clubs-biggest-fans

Es ist Fashion Week in Berlin - zwischen gratis Gin-Tonics und den Trends von morgen präsentieren wir euch das stark gefragte Thema: Eifersucht. Wie sollte man am besten damit umgehen? Solltet ihr euch trennen wenn euer Partner zu eifersüchtig ist? Viel Spaß! Folge direkt herunterladen

Fun at the Finish. The Velofilie way: Cold beer, a Braai, Sippin' on Gin Tonics and watching koers with friends. Live is good. --- Send in a voice message: https://anchor.fm/k-reckman/message

We get drunk on Gin & Tonics, Nick’s turning into a gypsy, space & conspiracies, Nick does sound effects, singing and we’re drunk!

Neue Folge: Einsamkeit und Sehr und Mitleid (D, 2017) und sind eigentlich recht positiv gestimmt und trinken dazu: Gin Tonics! 1) #HendricksGin mit @FeverTreeDE Indian Tonic Water, Gurke und rotem Pfeffer und Wacholderbeeren 2) #ElephantGin London Dry Gin mit Schwarzwald Sprudel Tonic Water und Gürkchen 3) @monkey47.drygin mit Fever-Tree Indian Tonic Water und Gürkchen in starker Mischung (Tumbler) Location-Empfehlung: das Freudenhaus in Hamburg, St. Pauli mit sehr umfangreicher Gin-Auswahl! @filmuni #filmunibabelsberg #larsmontag #helmutkrausser #rainerbock #bernhardschütz #eugenbauder #mariahofstätter #evalöbau #lillywiedemann #einsamkeit #sex #mitleid #lobster #sliceoflife #tatort #wildemaus #sense8 #sexwork #subversion #vegandrinks #veganbarkeeping #nazibullen #rassismus #kunst #erotica #porn #4clfilm #cinema #kino #podcast freesound.org soundfiles used as edited Adaptations: Creative Commons CC0 1.0: Greater Bird of Paradise by ninjatech111, martini-shake-pour by philberts. And 16mm Film Reel https://freesound.org/people/bone666138/sounds/198838/ by bone666138 licensed under Creative Commons Attribution 3.0 Unported https://creativecommons.org/licenses/by/3.0/legalcode Webseite: https://4clfilm.podigee.io/

Die österliche Ausgabe von Elbsoda kommt diesmal ohne spezielles Thema daher. Darum plaudern wir heute einfach über unser unfassbar spannendes Leben und fahren mit neuer Kurzhaarfrisur aufs Land, erleben einen Tag mit dem HVV-Racingteam im Hamburger Stadtverkehr und feiern Geburtstag mit Hagel, Schnee und Jan Böhmermann. Und wenn ihr jetzt noch wissen wollt, wie man sich mit halb ausgefülltem ESTA-Formular und entwürdigend kaputten Socken in New York vorkommt, dann kommt ihr um diese Folge nicht herum! Also steckt die Schirmchen in eure Gin Tonics und genießt die aktuelle Folge…

Talking with the de Haas twin sisters about their brand of premium mixers: How they managed to build a beloved brand at a young age (all while finishing their masters degrees and having started careers in finance). We talk about their story from idea to bottle to shelf, the advantages of having a co-founder, how the brilliant name Double Dutch came about (yes, it all happened at a bar), how the brand's fun copy has come together organically over the years and why Joyce and Raissa (who made it onto the Forbes 30 under 30 list this year) wish they would have paused and created a more cohesive visual and verbal brand when they saw initial interest in their products. You can learn more about Double Dutch and see where you can get your mixers for the perfect cocktail at www.doubledutchdrinks.com ________________Full Transcript: F Geyrhalter:                 Welcome to Hitting the Mark. Today we travel to London, via the Netherlands as we welcome identical twin co-founders, Raissa and Joyce de Haas, whose award-winning premium mixers "Double Dutch" are winning craft cocktail fans hearts around the world, while gaining international attention for their innovative take on sodas and tonics. I first came across the brand in Europe, and then a few weeks ago, I noticed Raissa being featured on the 30-under-30 list by Forbes, where they had the following to say about the brand. "The de Haas twins, born in the Netherlands, are the co-founders of Double Dutch Drinks; a range of soft drinks developed specifically for pairing with higher quality spirits including gin, whiskey, rum, and tequila. Since its 2015 launch, the London-based brand has sold 10 million bottles and raised 1.9 million British pounds. The drinks are available in 22 countries and they're sold in more than 4,500 outlets, including Michelin-star restaurants, luxury hotels such as the Savoy and the Mandarin Oriental, as well as 2,000 supermarkets." With that being said, welcome Raissa and Joyce. Raissa:                          Hello. Joyce:                           Hello. F Geyrhalter:                 Hey, it's great to have you here! So first off, I'm a big gin-tonic fan, too bad it's early in the morning when we record this, my time. For you it's already in the evening. But gin itself, the history of it, it actually traveled just like you from the Netherlands to London, correct? Gin actually comes from the Netherlands. Raissa:                          Yes, very much. The Dutch, they invented it decades and decades ago in the Netherlands and actually the Dutch King of Orange, he was on the tour here in the UK and he just banned everything that was not Dutch. Then he started importing it into the UK and that's how gin became so popular here in London as well. F Geyrhalter:                 And you followed the trail of the inspiration. That's great. Let's talk a little bit about your backgrounds. So, molecular gastronomy, such a big thing in Northern Europe. Is that your background? Or, how did it all start? It seems like you were right on the zeitgeist with your idea. Less than a year ago, the conglomerate Ketel One released Ketel One Botanical, doing essentially a similar thing by harnessing the flavors of herbs and fruits without sugar, making it artisanal, craft style cocktails that have more flavor and are more balanced. What inspired you to be on the forefront of what now became a trend in the beverage industry? You started the concept while you were in college, right? Tell us a little bit about that story. Raissa:                          Yeah! We always grew up with our parents in the Netherlands. They always were big gin drinkers and they had a little wine and spirit shop in our garden, basically. So, we kind of grew up building a big passion for spirits. We knew lots of the local distilleries and just grew up a little bit drunk. Then, we moved to Belgium to study at university and everyone in Belgium drinks beer, obviously. We always grew up with quality spirits so, at university we threw parties on Wednesdays and Thursdays at our flat. We kind of put a ban for people who came to our parties to bring beer. We told people to bring different bottles of gin or vodka or tequila to our parties, and then Joyce and I would make different sodas in our kitchen for the week ahead. It was very primitive, we would just, for example, heat up strawberry and mint in a saucepan, add sugar, then you get a syrup, and then add carbonized water. We did that for a couple of years, did it just for fun, and just did it because we thought the choice of gins, vodkas and spirits was so big but the choice of mixers and tonic waters was boring. So we just started experimenting with different flavors. We did that for fun, kept doing it for friends and family, and then graduated, both in finance actually. I started working for a small, private wealth management firm in Antwerp and Joyce started working for a bigger corporate bank in Brussels. But soon, after four months, we decided that finance wasn't maybe for us. F Geyrhalter:                 You had to go back to drinking. Raissa:                          Exactly! We wanted to follow our passion for drinks. We decided to move to London, study the second Master here in technology, entrepreneurship and basically devoted our year about the beverage industry here. We wrote a dissertation about the fact that spirits were becoming more and more experimental. There was this whole gin hype and movement and spirits was definitely becoming more popular. But again, we saw in the UK and in London, tonic waters and mixers were pretty standard and we decided to write a dissertation about that. Our end goal was basically to develop a range of mixers and tonic waters that were more innovative, that were more exciting, that offered more choice, and we brought something different to the market. We eventually launched, after we graduated, with cucumber and watermelon, and pomegranate and basil. Two very different flavors. We wanted to launch with one more summery, more fresh flavors so cucumber and watermelon, and one more botanical herbal flavor which is the pomegranate and basil. Just launching those two and adding different flavors across the years to the drinks. How we came into the flavor development, all our recipes are actually based on flavor pairing techniques. We look at our flavor development model from a molecular pairing point of view and for example, it's basically the same kind of way how Michelin-star restaurants and chefs make their menus together. F Geyrhalter:                 That's amazing. That is such a great story. You say you launched it, and you say it's so easily. But breaking into the food and beverage industry, into that market, is super difficult. There's so much that goes into it, just understanding all the rules, understanding the suppliers and how to get on the shelf. You say it like it was "oh and then we launched." But really, how did you get all the contact? You basically at that point were straight out of school, straight out of your masters, you did a dissertation. But at that point, how do you actually go from that idea, even though you've already mixed the product and you have that idea? How do you go into packaging and getting on shelves. That's a whole big step right there that we didn't discuss. Joyce:                           I think for us it was challenging because we were only living here in London for less than a year. So, we didn't really know anybody, we didn't really have family, friends that could advise us on contacts and little things like legal advise, those kind of things. I think that was definitely challenging. But, I guess we were, the two of us were just stop and start knocking on doors, we were gonna stalk every potentially beneficial person on Linkedin and that's just how we started growing our network. Then we randomly, we found this guy who helps startups find bottling plants, helps startups make recipes more commercially, somebody who is, just this one man band who gives consultancy to startups on how to commercialize, basically your recipes at home. He helped us also find bottling plants. We find little bottling plants here in North London. They had 2 machineries, very small [inaudible 00:08:24] labeled all our bottles ourselves overnight. It was a lot of long nights. F Geyrhalter:                 The good old days, the good old days. Joyce:                           Then basically we had our first six stars in bottles and that's where we just went to London which we had this list of [inaudible 00:08:42], restaurants, and bars and hotels we talked and they would be amazing as our first customers. People were actually really open to try people. Then, I think in London, maybe everybody just was so helpful. We would have one bartender who really liked it, he would say like "oh but I have a friend there and I have another friend whose working there. Go there with my regards. He'll take your product on." I think it just moved step by step, slowly from there. F Geyrhalter:                 Isn't it surprising, in large metropolitan cities like London that there's so much human kindness right? And that people just want to help get you to the next place. Raissa:                          Yeah, for sure. I think people are just really supporting starting businesses people who wanna do something different. Then I think, yeah, that we really showed off. Joyce:                           Yeah, so very grateful for this. F Geyrhalter:                 Oh, I'm sure and there was a lot of hustle. You guys literally walked personally from bar to bar and trying to just get the product into the right hands. So, it's not like it came easy in any way. Joyce:                           No, but it was fun as well. F Geyrhalter:                 Oh absolutely! I did read that you received the support of none other than Sir Richard Branson. What was that the big breakthrough moment for your brand? I think it was a startup competition that you won, correct? Raissa:                          Yes, exactly! He awards most innovative food and beverage brands in the UK every year. We won it after we launched three or four months later. So that was amazing and definitely was a turning point which was really quickly after we launched. So we were very lucky to win that. It just gave us incredible credibility with potential customers, gave us a massive amount of press nationally and internationally, and kind of gave us that headstart. That really helped us massively. F Geyrhalter:                 Is that how you got on to the first shelves too? There's always this amazing moment when you see your products' first on the shelves? In any shop, it could be the smallest local shop. What was the first chain that said, "yes, we will actually store your product." Raissa:                          Our first shop was Harvey Nichols in London and after that, I think, Fortnum & Masons, which was amazing. Then Selfridges just took us on and all the other department stores. F Geyrhalter:                 And then it just kept going, exactly. Raissa:                          Yeah. F Geyrhalter:                 I mentioned Richard Branson, but look I'm in L.A. and we're known for our celebrity culture. So let's just stick to the most mesmerizing of characters out there with whom you seemed to co-mingled day in day out, if I look at your Instagram account. I have to ask, how was that meeting with the late and great Karl Lagerfeld? Did you chat it up or was it just more for photo opportunity? But I'm just so mesmerized that there's the two of you and Karl Lagerfeld. Joyce:                           Great spotting. F Geyrhalter:                 Has nothing to do with branding whatsoever. Joyce:                           It was a very long time ago. Actually before we started Double-Dutch, we met him or quickly saw him in a bar on holiday. Then we thought, we'd just go up to him, ask for like a [inaudible 00:12:07]. Raissa:                          And he was actually very nice. It was a fun evening. Joyce:                           Yeah, it was a really a good evening. F Geyrhalter:                 That's fantastic. Looking at Karl Lagerfeld, you never would say he's a funny person or a fun person, right? Because, he has this certain look about him. But, look it's personal branding and I think the two of you are very much about personal branding too, right? It's the whole idea of Double-Dutch and the twin sisters. How is that working with your twin sister? I guess one of you should step out of the room now. One at a time. But, tell us a little bit about the challenges. Because, I know a lot of founders say, "look, I need a co-founder, it's better to have a co-founder." A lot have co-founders and then things don't work out. For the two of you, are literally by birth and now all the way into the actual company, so attached to each other as a personal brand. How does this work? Or, what are some advantages, what are some challenges? Joyce:                           I think it's great. I think you're right. I would recommend everyone to have a co-founder. But, to be able to do it with my twin sister is amazing because we can 100 percent trust each other, anytime, even if we might disagree or we would fall out. We wouldn't really fall out for more than half an hour and then we have to make up again. I think it's just amazing. We're always on the same kind of thinking and even if we're not, it's not a big deal. We don't need to tip toe and be careful to say what we think. We just say how it is and that's that. Yeah, I think it's great. Raissa:                          Do you Joyce? No, I do love it. I think there's not really any challenges that I can think of. The only thing is that our sister life has become so much integrated in business that, we guess, we came here together in London, we have very much the same friends group and we go on holidays together, and everything's so integrated with each other. But, that also means that we can just never switch off from Double-Dutch because when we're drinking and we're in a bar, we're having fun, 100 percent Double-Dutch will come up at some point. Because we're like, "oh! have you ever thought about that?” It's always Double-Dutch. There's not really any leisure time off from it. Raissa:                          I think, if we probably would not have started the business together then that would have probably been a bit less. Nevertheless, I mean, it's both our baby so we love it. I think, it's amazing to just do it with the two of us and especially, because we have had such a similar journey and we've always been super close together. We don't have any other siblings, so yeah, I think, it's really really great. F Geyrhalter:                 That's great! Now that was a fantastic answer by both of you. It's not different with a lot of co-founders that are married to each other, where they spend a lot of time together and then afterwards they have to figure out how not to talk about work. The two of you are constantly together and then you have to figure out how to not talk work. I think, you should just not go to bars anymore. I think, you should just have a complete sober lifestyle, which of course would ruin your brand. Alright, let's switch it over to talk branding a little bit. Let's talk about the name Double-Dutch. There is so much thought that must have gotten into it, or maybe it was just like this quick idea that you had. But, I noticed at least 3 puns in the name, right? But, tell us the story behind the name, and how you came up with it? Raissa:                          Well, actually it was very coincidental. When we knew that we would start a new type of mixer brand, we thought about the most lame names ever. I think, we had like List Soda, High Ball, I mean I can't remember all of them but F Geyrhalter:                 Oh, don't say them. It's not good for your brand. Don't say these. Raissa:                          Yeah exactly. And then again everything happens in a bar. We were in a bar, just drinking with English friends and we started saying like "oh guys, would you know like any name for us? We're like stuck at these names that are really not a good fit." The evening went on and on and on. People started saying "oh, just call it Double-Dutch and I think the next morning we had such a hangover Joyce:                           The only thing Raissa:                          We could remember was like Double-Dutch and we felt like "oh my God, that's such a good name. It's catchy and like really suits us." What you see it is like at least 3 different types of meanings that are so relevant for us because obviously we're Dutch twins, so Double-Dutch. Its double flavors. All of our flavors are Dutch-Double. Then speaking Double-Dutch, if you're a bit drunk. F Geyrhalter:                 I didn't even think about that. Raissa:                          So yeah I think, I love the name and it gets so much good feedback that the name makes a whole brand. F Geyrhalter:                 Great. I have one to add. I was thinking about the rope jumping double-dutch and that is kind of like mixing, right? You're constantly shaking and you're moving. It's so many good thoughts and the name just arrived in one drunken evening, which is how the brand should have been born. I mean it makes a lot of sense for your brand. Let me read a few lines from your website. "From the world's best mixologists trough to those who prefer their G&T on the sofa at home, the Double-Dutch twins have created revolutionary mixers to intensify enjoyment of spirits, or to be drunk solo." It's actually really funny that the copy you decided to write and another line is, "the perfect twin for your spirit." So, how was that brand voice crafted? Did you hear copywriters to a certain point? Are you working with an agency? Or, is it the two of you, like organically changing the copy on this site. Raissa:                          It's definitely more organic, just kind of randomly coming up with different slogans and then they just stick. Along the way, we've worked with a few copywriters, but it's definitely more just friends and the team that just constantly, organically, change it a little bit more. F Geyrhalter:                 Great. When, did you actively start investing in branding? I'm sure that packaging design is so important. The look and the shelf appeal and in the bar, and the entire spirit industry is really based on packaging design. How did you go about that? Was that very organic too? Or, did you do a lot of research and A/B testing? Did you hire a designer? How did that go about? Raissa:                          I think naturally from day one, we knew what we wanted to stand for and what our identity should be. We knew how we wanted to have our brand come alive. We knew we wanted to have it like a general brand, firm, innovative, young, natural, healthy, colorful. So, I think, with that we initially had different types of labels which were really not great. But we brought that to the markets, knew that they were not great and then really listened to feedback of our customers, to see what they wanted to see in our branding, in the whole vision. It quite quickly became clear that they really wanted to see the story in the whole branding. So, we, after 6 months, after we launched, we used a branding agency and they were really amazing. We gave them the brief, like what we really wanted to see and they completely visualized it in our labels. They made a brand identity for our website and just really turned that around. F Geyrhalter:                 That's fantastic. It makes a lot of sense, that journey. The two of you being so part of your own brand and you having established a quite amazing brand, at a very young age. What does branding mean to you? Because branding is such a nasty word. A lot of people feel like branding is just the logo but it's so much more. What does it mean to you? Raissa:                          I think, brand is really about feelings, not facts. It's about who you are, what you stand for, what your identity of your brand is and it is your whole company, basically. It's definitely just not a label, or website, or social media. I think, it's really important that a brand should trigger feelings with your consumers and customers. F Geyrhalter:                 Yeah absolutely. What was it feel, like a big ginormous pin flied that you went through, that other's can learn from? We have a lot of founders, a lot of entrepreneurs on this podcast. What was something that you went through where now looking back you're like "oh my God, I could have totally avoided that if I did A, B or C." Joyce:                           So, many things. F Geyrhalter:                 Right? The last couple of years, most probably. One day it was a win, and one day it was a fail. Joyce:                           Well I think, what we didn't do from the beginning, if we would start all over, I would put much more focus on bringing one identity together. What we didn't do is bring it all the way 360 degrees. We made a website, we made the label, and then we had the leaflets. I think everything was not one entity, and we should have defined everything in one entity, sooner. Going from exhibition stands, has the same look and feel as our social media to our texts on the websites to the labels, to the fonts, leaflets and think our whole branding. It took us quite a long. It was a very step by step that we brought everything together. I think that it could have probably been much quicker. F Geyrhalter:                 It's when cohesion that is so important, especially in the beginning. It's so difficult as a startup entrepreneur to say, "let's stop right now when we have traction, let's stop and really analyze the branding, create that style and say this is us and we're just going to use those two colors, those two fonts, this is our tagline, this is our look and feel." It's so difficult when you're in amidst of it, which is like take that breather and say "no, let's do this professionally and let's step back." It's actually exactly what I do with my consultancy because I go to startups and say, "look, now it's the time to stop and now we actually need to do all of this and you're going to be back on the road in one month." But, I totally understand that it's super difficult to do that. Especially, because that's the time where you start meeting consumers because you need leaflets, you need the packaging, you need to get out there. And it's hard to like pull back at that point. Raissa:                          Yeah, true. F Geyrhalter:                 So, listeners who fell in love with your brand, just now, where can they find Double-Dutch? I know we have them a majority of listeners, here in the U.S. But, right after that there's the U.K. which I know you're widely available. Then there's Belgium which it sounds like you should be available and then we also have a lot of listeners from Australia and Spain. In which of these countries can my audience start mixing up the best Gin Tonics ever, tonight? Raissa:                          You can find this in all those countries except for the U.S. We're only starting in the U.S. in about 5/6 months. We're just seeing who the best partner is. But, keep an eye on our Instagram. Its called 'Double Dutch Drinks' and we're announcing our new places. But, we are in Belgium, we're in the U.K. We're widely available going from thousands of different bars, restaurants, hotels to Ocado, Amazon, Fortnum and Mason, Selfridges. We're launching in Waitrose in May and then in Spain, we're in lots of bars and restaurants. In Australia, we actually just launched. So many many places. But, do send us an email, either on Instagram and follow us on social media and we'll definitely give you a list of where you can find us. F Geyrhalter:                 Well, fantastic! And I also sent you my mailing address, hint. Thank you both. This was so much fun and insightful. I really appreciate you taking the time from running your company. Having both of you here is so amazing that you'd share your stories with our listeners. I'm super super grateful for your time. Raissa:                          Thank you so much for having us. F Geyrhalter:                 Absolutely, and thanks to everyone for listening in, for hitting the subscribe button and giving this show a rating. It means a lot to me to help spread the word about hitting the mark, to founders and investors around the world. This episode is brought to you by another London based brand, Mister Maginsky, possibly the greatest invention in men's underwear since men's underwear, itself. Find out more and grab a double pack today at mistermaginsky.com. The Hitting the Mark theme music was written and produced by Happiness Won. I will see you next time, after I'm having myself a quick Gin Tonic, when we once again will be Hitting the Mark.

Het is een primeur: nog nooit hebben we een wereldkampioen(e) te gast gehad. Maar kickbokster Sarèl de Jong uit Meedhuizen durfde het aan om aan te schuiven aan een tafel met zwaargewichten.Martin is met zijn voetbalclub DZOH op trainingskamp naar Spanje, Henk Elderman vervangt hem. Ook FC Groningen-watcher Stefan Bleeker spreekt zich uit over de winteraanwinsten van FC Groningen.In de RTV Noord-Podcast De Koffiecorner wordt alles wat de Groningse sportwereld bezighoudt besproken, groot en klein. Niiwino Geertsema en Martin Drent ontvangen elke week een aantal gasten.

Het is een primeur: nog nooit hebben we een wereldkampioen(e) te gast gehad. Maar kickbokster Sarèl de Jong uit Meedhuizen durfde het aan om aan te schuiven aan een tafel met zwaargewichten.Martin is met zijn voetbalclub DZOH op trainingskamp naar...

Programa del dissabte 19 de maig. Finalitzam la setmana amb la nostra secció ‘Friki Free Shop’ per parlar de les sèries de televisió de Lucifer, Inhumans, Deadly Class i la pel·lícula Deadpool 2. I tot això acompanyat del dibuixant Paco Alcázar, qui ha presentat aquest divendres a Eivissa el seu còmic ‘La fábrica de problemas’. A Formentera tenim aquest dissabte al grup valencià Gener, presentant les seves noves cançons. De tot aixó ens parla el seu cantant, Carles Chiner. I acabam amb Lucas do Prado, guanyador del tercer Campionat de Gin Tonics de Mallorca, qui ens desvelarà els seus secrets de barman.

Wenn es um das Thema Nacktheit geht, könnte man sicher bei Adam und Eva anfangen - Max und Conny beginnen bei Looptroop. Das Album „Naked Swedes“ bzw. der Titeltrack war für Conny ein Anlass, sich eingehend mit dem Themenfeld Körper, Nacktheit und Scham auseinanderzusetzen; und diese Auseinandersetzung auch mit Max zu teilen. Bei 2 Gin Tonics geht es um feministische Pornographie, Saunagänge und Germanys Next Topmodel.

Det blandas Gin & Tonics i studion inför SM, Hans Wiklund snackar film och hur många steg tar man på en golfrunda?

In diesem Podcast geht es um Gin und ginhaltige Getränke, besonders Gin Tonics. Wir sprechen über die Geschichte dieser Getränke, über verschiedene Gins und verschiedene Tonics und darüber, was mit ihnen kulturell in Zusammenhang steht. Natürlich genießen wir auch, worüber wir sprechen.

 Be It Ever So Humble...The Brewers have Sabathia. I have Gin & Tonics. My neighborhood still has fireworks. tomkaters@gmail.com has emails.