Podcasts about Grand Marnier

News; birthdays/events; game: which novel do these characters come from?; word of the day. News; if you could buy an amusement park ride/attraction...which would you buy?; game: outburst; what's your fast food 'go to' food? News; 3 things we do that we think are safe...but really aren't; game: everybody knows; tips from flight attendants and flying pros. News; would you rather move or land an airplane?; would you rather have/watch (1) 3 minute commercial or (6) 30 second commercials?; goodbye/fun facts....National Crepe Suzette Day...There are several origin stories of how this French delicacy got it's name...according to the most cirulated culinary legend...the treat was accidentally created in 1895 by Henri Charpentier, then a 15-year-old assistant waiter working at Monte Carlo's Cafe de Paris. He was cooking for Prince Edward of Wales and his distinguished guest — a French noble dame named Suzette. He inadvertently ruined a sauce for the crepes, but then realized he had made a tasty new dish. The prince decided to name it “Crepe Suzette.” Crepe Suzette consists of a crisp, thinly rolled, or folded pancake and a sauce made from caramelized sugar and butter, and either tangerine or orange juice, and French liqueur like Grand Marnier.

The architecture agency A40, founded by Gwen Marien, is firmly rooted in Bordeaux, the region where its founder comes from. It has also developed abroad through projects in a variety of regions. In this issue of Com d'Archi, we return to Gwen Marien's stronghold, the south-west of France, where he and his team are rehabilitating two iconic wine-growing sites: Château Escot and Château Grand Marnier. Image teaser © A40 ArchitectesSound engineering : Bastien MichelVoice : Esther Greslin___If you like the podcast do not hesitate:. to subscribe so you don't miss the next episodes,. to leave us stars and a comment :-),. to follow us on Instagram @comdarchipodcast to find beautiful images, always chosen with care, so as to enrich your view on the subject.Nice week to all of you ! Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

It's season 5 of Giants Cocktails. Our veteran podcasters throw a new coat of paint while they breakdown the Opening Day roster and make full season predictions. Will a Giant hit 30 home runs? Will Ramos & Fitzgerald regress to the mean? Will Matthew predict 90 wins again? Can Ben hold his "positivity" for one more episode? (Yes!, No!, 90? Try 100!, Of course not.)Our new cocktail podcast The Perfect Sip is on hiatus. But new episodes are in production. You can catch up on past episodes here: https://the-perfect-sip.captivate.fm/listenSpeaking of cocktails, today Ben is drinking a San Francisco 25 while Matthew is drinking a Black & Orange . Recipes below.San Francisco 252 oz Gin1 oz Grenadine1 oz Lemon Juice2-3 oz Sparkling White WineCombine the gin, grenadine, and lemon juice in a shaker with ice. Shake until well chilled. Double strain into a champagne flute and top with the sparkling white wine.Black & Orange1 1/2 oz Bourbon1/2 oz Grand Marnier1/4 oz coffee liqueur1/2 oz Amaro Nonino1 dash black walnut bitters1 dash chocolate bittersOrange twist for garnishCombine the bourbon, Grand Marnier, coffee liqueur, Amaro Nonino and bitters in a mixing glass with ice. Stir for 30 seconds. Express the orange twist over the glass and place in the glass.

Frohes Neues! Wir haben sehr viel aufzuholen seid der letzten Folge. Chris präsentiert den Thyme & Monét (Mark I), Manu erzählt euch etwas über Batavia Arrack und wir produzieren live ein neues Intro. Hört rein, viel spaß und vor allem: Bleibt durstig! [Werbung] Unser Barequipment wird von @lacari_de gesponsert. Wenn ihr auf der Suche nach guten Shakern oder anderem Zubehör seid, hier ist unser Link: https://www.lacari.de/DLR Unser eigenes Cocktailset: https://www.lacari.de/products/dlr Oder benutzt einfach den Rabattcode DLR für 10% Rabatt. Einen Riesendank an Lacari! [Werbung Ende] #barkeeper#podcast #podcastdeutsch #drinkstagram #drinks #dieletzterunde #barkeeperpodcast #cocktailpodcast #bleibtdurstig #fyp #cocktails #freiburg #barfreiburg #lacari #spirituosen #fragdenbarkeeper #thymeandmonet  00:00:00 Intro 00:01:30 Drink der Woche - THYME & MONÉT 00:28:32 Trailermashup 00:35:01 WTF ist Batavia Arrack? 01:00:47 Reviewcorner 01:32:49 Outro ——————————- THYME & MONÉT 4cl dunkler Weinbrand 2cl Grand Marnier 0,5cl Zuckersirup 1/2 Bl Chartreuse 4cl weißer Pfirsichnektar 4cl Perlwein Frischer Thymian Alle Zutaten bis auf den Perlwein in einen Shaker geben und für ca. 15 Sekunden auf Eis shaken. Mit frischem Eis in eine Coupetteschale doppelt abseihen und mit Perlwein aufgießen. Mit frischen Thymian garnieren. ——————————- Introsamples von Pixabay: Intro und Outro: Let it Go von ItsWatR Drink der Woche: Intrigue Fun von Musictown Reviewcorner: Intro von Edgar11 Alle Soundeffekte sind ebenfalls von Pixabay.

In this Cocktails with Friends Hotline Edition, Bob Cutler offers one listener (Eric with a "c") guidance on expanding his home bar, suggesting essentials like vermouths, orange liqueurs, Italian red bitters, and Giffard liqueurs, as well as mixers like fresh citrus and syrups. He highlights the importance of choosing personal favorites and including versatile bottles like coffee liqueur for trendy cocktails like espresso martinis. With practical advice to keep the process manageable, Bob emphasizes that building a home bar should be fun and stress-free. . EPISODE INDEX (2:25) Start with vermouths: dry for martinis and sweet for cocktails like Manhattans and Negronis. Buy smaller bottles to prevent spoilage. (3:35) Add orange liqueur (e.g., Cointreau, Grand Marnier) for margaritas and other cocktails. (3:58) Choose an Italian red bitter, such as Campari or Aperol, for Negronis and spritzes. (4:41) Include Giffard liqueurs for unique flavors like strawberry or rhubarb to add flair to classic cocktails. (6:13) Personalize the bar with ingredients for a favorite cocktail, such as absinthe for a Sazerac or Amaro Nonino for a paper plane. KEY TOPICS Building a Versatile Home Bar – Essential spirits and liqueurs to create a variety of cocktails. Personalization – Adding unique ingredients for favorite or signature drinks. Practical Tips – Managing inventory, preventing waste, and experimenting with flavors. INSIGHTS Building a home bar doesn't require dozens of bottles—focus on versatile spirits, a few quality mixers, and personal favorites to start.   Buying smaller quantities of ingredients like vermouth prevents spoilage and ensures freshness. Tools like fresh citrus and seasonal sweeteners like maple syrup can elevate simple cocktails into memorable drinks.

Bar Talk (our recommendations):Jessica is watching Prometheus (2012; dir. Ridley Scott) and Snowpiercer (2013; dir. Bong Joon-ho); drinking Great Jones rye whiskey and Planet Oat oat nog.Damien is watching Scare Me (2020; dir. Josh Ruben); drinking Larceny Kentucky Straight Bourbon on the cheap.Ryan is reading The Unworthy by Agustina Bazterrica; drinking Grand Marnier.If you liked this week's story, check out The Reach by Stephen King (in 1985's collection, Skeleton Crew).Up next: The Woman of the Woods by Abraham Merritt. We promise.Special music licensed for non-commercial use through Creative Commons:Intro/Outro: This is Christmas by Scott HolmesSummary Poem: Christmas Meditation by Dee Yan-KeyLike, rate, and follow! Check us out @whiskeyandtheweird on Instagram, Threads & Facebook, and at whiskeyandtheweird.com

On this week's edition of the Flavors of Northwest Arkansas podcast, we're in Uptown Fayetteville at Smokin Oak Pizza interviewing the proprietor Ben Roberts as we were surrounded by the self-pour tap-wall there... we'll get into it in a sec, but first, food news!! The folks that own and operate Tusk & Trotter and Brother's Meethouse are hosting their 14th annual Christmas Eve free community brunch. Of course, it's happening on December 24th from 10am to 2pm at Tusk and Trotter in downtown Rogers and at Brother's Meethouse in Bentonville. Some big news for Grow NWA recently. Microgreen Queen Katie Helams of Grow NWA now offers a monthly microgreen subscription for only $20. You can see all about it at their beautiful new website, grow-dash-nwa.com. They're also always stocked at Bentonville Provisions and at the Turnbuckle Farmstand in Bentonville. A few new winter/holiday cocktail menus are out. Mezzaluna Pasteria in downtown Bentonville is one of them, and I'm eyeing the Boozy Hot Chocolate- it has Callebaut whole bean roasted Belgian dark chocolate, Grand Marnier, and Averna cinnamon whipped cream (yum). It comes garnished with Markham & Fitz artisanal chocolate shavings and a vanilla toasted marshmallow. Black Apple in Springdale also has one, and I'm looking at a drink called Reindeer Games- it has gin, licor 43, orange, and cranberry juniper cider. Also eyeing that Irish coffee. And finally, Episode 3 of Bien the Know came out Sunday and comes out every month on the 15th. If you're not familiar with it, Bienvenue Owner and Executive Chef William Mauk and I interview someone on a topic and Chef Will also answers recipe questions from you. You can email him at chef@bienvenuerestaurant.com. This month, we talked with Chef Carrie Burse from Bentonville Provisions about kitchen items that actually work and make great holiday gifts. You have 2 chefs giving you their 2 cents on this! Check out Bien the Know, available wherever you get podcasts... And now to Smokin Oak Pizza. Owner Ben Roberts has had several businesses over the years and also works in the marketing and tech sectors, but as a kid, he started in the restaurant business and did it into college. When looking for a new venture, he went back to his roots and got back into the restaurant business and he'll tell us why, and why he picked pizza. They opened after covid and felt the effects of it while working to get the restaurant built out. There was some quick pivoting that had to be done. And they're Arkansas' first legal self-pour tap wall. In fact, they helped get a bill passed so that they could be Arkansas' first self-pour tap wall after a mix-up with the powers-that-be. It's quite the story, check it out!

Kicking things off with a cocktail that's bound to be the talk of your Thanksgiving table, we give you the Thankful Margarita, a festive blend of tequila, Grand Marnier, lime juice, simple syrup, and a splash of Prosecco. Meanwhile, Kiki Said So and Medinah Monroe catch up on their eventful Thursdays, sharing tales of meetings, dinner outings, and a few memorable chaotic situations! Whether it's the sharp-tongued humor of a niece or the surprising demands of being a dog mom, the importance of humor and open communication weaves through each story, offering a lighthearted look at the chaos and joy of everyday interactions.The episode takes a whimsical turn as we imagine eyebrow aesthetics and brainstorm fashion innovations like glasses that don't smudge makeup. From quirky dog stories to the transformative power of sexual escapades, it's a whirlwind of topics wrapped in humor and reflection. Whether you're tuning in for laughs, insights into relationship dynamics, an escape from what's going in America after the election, or just a fresh perspective on life's adventures, this episode promises a delightful mix that's sure to entertain and inspire. So, grab your Thankful Margarita, sit back, and let us take you on a journey through the vibrant tapestry of life's many facets. Follow Us @cocktalespodcast@kikisaidso@coffeebeandeanVisit soakingwet.com and use code COCKTALES for a special discount!Join Kiki In Curacao- https://www.seekdharma.com/trips/kikis-travel-tribe/Join Medinah in ICosta Rica- www.paradiseandvibe.comFor all promo codes and links for promotions in the episode, follow this link: https://linktr.ee/cocktalesadsContact Us! Advice: advice@cocktalespod.comCocktales: cocktales@cocktalespod.comWeird Sex: weirdsex@cocktalespod.comLive Show Sponsorship: sales@cocktalespod.comGuest Request/ General Inquiries info@cocktalespod.comGet your Vesper and other Jewelry From Cravehttps://lovecrave.com/cocktalesGet Your Merch & Pre-Order Your Card Game Purchase Merch (Next Drop Arrives December 2024) www.imcurioustoknow.comGet Klassy Baste! Learn to Cook with Kiki www.klassybaste.comJoin Kiki's  Book Club- October's Book- The Stillwater Girls https://www.patreon.com/kikisaidsoTravel with Kiki! We're going to Curacao! Reserve Your Spot Here!Travel With Medinah! Visit ParadiseandVibe.comPurchase Medinah's Coffee Mug! www.medinahmonroe.comInterested in sponsoring? Contact sales@cocktalespod.com today!Become a supporter of this podcast: https://www.spreaker.com/podcast/cocktales-dirty-discussions--2818687/support.

Pour up a Dr. Satan and join Steven McCash as he relives Rob Zombie's horror cult classic along with Brittany Fernandez and Stoney Keeley. Today, we're drinking with...House of 1000 Corpses. To make the Dr. Satan, you'll need: -1oz / London dry gin.-0.5oz Italian (sweet/red) vermouth.-0.5oz French (dry) vermouth.-0.5oz Grand Marnier (or Curaçao if “curled.”)-0.5oz freshly squeezed orange juice-6 dashes orange bittersCombine ingredients, shake with ice, and strain into a chilled champagne glass. Orange twist for garnish.Drinking With...Steven McCash is powered by Memo's Mexican Kitchen out in Mount Juliet - check 'em out today: https://www.memosmexicankitchen.com/

Meet Mark Phelan, Director of Marketing at the stunning Alderbrook Resort and Spa. If you've ever wondered what it's like to work at one of Washington's most cherished destinations—or if you're seeking inspiration for your next getaway—this conversation is packed with insights, humor, and nostalgia. Mark Phelan: 20 Years at Alderbrook and Counting Mark kicks things off by sharing his incredible 20-year journey with Alderbrook. In hospitality, staying at one place for two decades is rare—and Mark isn't alone. With a core team of longtime staff, including a server and restaurant manager who've been there just as long, Alderbrook's deep sense of community creates a memorable environment for both staff and guests. Mark's path to Alderbrook started in an unexpected place: wildlife biology, after earning his degree from the UW. Mark left his native New York City to embrace the PNW and never looked back. His career shift to hospitality may have surprised him. Still, it's clear from this conversation that Alderbrook has become his second home. Alderbrook's Evolution: From Historic Resort to Modern Haven The story of Alderbrook is as rich as the experiences it offers. Mark discusses the resort's humble beginnings in 1913 when visitors arrived by steamship and camped on the beach. Fast-forward to 2004, the resort was reborn following a major renovation—and it hasn't stopped evolving. A recent remodel revitalized the resort's public spaces, including the cozy Drinkery and a wine and coffee bar behind the front desk. Alderbrook has expanded its offerings with miles of hiking trails, a 54-foot yacht (the Lady Alderbrook), and even a secret dining venue hidden deep in the woods. Whether planning a family vacation or a romantic getaway, Alderbrook offers a blend of history, adventure, and comfort. Holiday Magic and Seasonal Highlights Mark's favorite time at Alderbrook? The holiday season! Starting the day after Thanksgiving with their annual Holidays on the Canal event, the festivities are magical. Picture Santa Claus arriving on the Lady Alderbrook, followed by fireworks, holiday treats, and family-friendly activities. If that's not enough, Cocoa Cruises with Santa is offered every weekend in December. With this intimate experience, kids and parents can meet the big man in red.  When winter settles in with its signature drizzle, Alderbrook offers many ways to stay cozy. Guests can unwind by the fire in the lodge, enjoy wellness classes, or indulge in spa treatments. Mark assures us that Alderbrook's quiet season is perfect for those looking to escape the crowds and embrace a slower pace of life. Alderbrook's Culinary Delights Mark's enthusiasm shines when he talks about Alderbrook's food scene. From freshly harvested oysters to the famous Grand Marnier prawns, there's something for every foodie to love. Mark hints at an insider favorite: private dinners in the Gathering Grove. In this hidden outdoor dining space, guests enjoy meals surrounded by towering trees and dappled sunlight. Whether you crave local oysters or a quiet fireside meal, Alderbrook's culinary offerings are worth the trip alone. Looking Ahead: What's Next for Alderbrook? As 2025 approaches, Alderbrook is gearing up for another exciting year. Mark teases potential new adventures, like themed events, expanded wellness programs, and even unique accommodations like treehouses or houseboats. While nothing is set in stone, it's clear that Alderbrook is constantly evolving to surprise and delight its guests. Join Us on the Next Adventure Whether you're a longtime fan of the resort or planning your first visit, you'll find something to inspire you in this conversation. Tune in to learn more about this Pacific Northwest gem and plan your next adventure at Alderbrook Resort and Spa! And don't forget—if Santa keeps returning year after year, maybe you should, too.

Des produits de saison et des conseils, Laurent Mariotte et ses bons vivants sont là pour la septième saison de La table des Bons vivants ! Une émission pour vous aider à bien manger et comprendre ce que vous mangez. Cette semaine, Laurent Mariotte est entouré des chroniqueurs Luana Belmondo et Olivier Poels. Quel est votre goût de la semaine ? C'est la question rituelle posée par Laurent Mariotte. Ça peut être une saveur qui a marqué gustativement leur semaine, un restaurant qui leur a tapé dans l'œil, un plat qu'ils ont cuisiné ou qu'on leur a concocté. L'occasion de découvrir de nouveaux goûts ou de nouvelles adresses, des coups de cœur mais aussi, pour eux, de passer des coups de gueule. La cuisinière Italienne Luana Belmondo nous raconte qu'elle a découvert la boulangerie de l'Hôtel du Couvent à Nice, tenue par le fils de Thierry Marx. Il existe deux types de pain : un pain aux céréales et un autre aux céréales. Le gourmand Olivier Poels, quant à lui, rend hommage au gibier. Il s'est rendu dans le restaurant de Guillaume Delage, Au Père lapin, à Suresnes près de Paris… où il a dégusté une tourte au colvert composée de filets de colverts, foie gras et choucroute. Un vrai régal ! Et Laurent Mariotte nous raconte une partie de son séjour en Sologne… où il a découvert le tout nouveau restaurant d'Hélène Tubach et Claire Zion à Lamotte-Beuvron, dans le Loir-et-Cher. Il s'agit de Aux deux longs becs. Les pâtes sont à l'honneur ce samedi à La table des bons vivants. Mais des pâtes avec des sauces d'automne… qui changent de l'ordinaire. L'avantage avec les pâtes : on mange aussi bon marché. L'équipe vous donne envie de cuisiner des pâtes autrement avec Déborah Dupont-Daguet, qui tient la Librairie Gourmande à Paris, et qui est l'auteure du livre “Les pâtes de nos rêves” aux éditions First. Quelques idées de recettes d'automne : des pâtes à la crème de courge, des pâtes aux sardines, des pâtes à la parmigiana ou encore des lasagnes. En France, on aime les sauces lisses… alors qu'en Italie, on mange des pâtes avec des légumes en morceaux. Il existe des pâtes typiquement françaises comme les coquillettes. Un conseil : éviter les pâtes à cuisson rapide. Selon Luana Belmondo donne ses astuces pour une cuisson de pâtes réussies : les pâtes ont besoin d'une grande quantité d'eau… et une ou deux minutes de moins que sur les paquets de pâtes. Déborah Dupont-Daguet nous révèle que l'on peut faire réchauffer des pâtes sans aucun souci… avec quelques petites astuces. On peut en faire une frittata… mais pas seulement. Les pâtes peuvent être réchauffées à la vapeur, à la poêle pour apporter du croustillant ou au micro-onde. Ses conseils : une fois les pâtes cuites, passez-les sous un filet d'eau froide ; ajoutez la sauce et ensuite du parmesan frais et des feuilles de basilic fraîches. Et ne pas manger vos pâtes le jour-même permet d'avoir un indice glycémique plus bas ! Laurent Mariotte et ses chroniqueurs rendent ensuite hommage à Michel Blanc qui était venu à cette table, déguster notamment un plat de pâtes all'arrabiata. Luana Belmondo nous donne ses astuces pour cuisiner les girolles. Et cela commence par le nettoyage des champignons : faire chauffer une casserole d'eau, quand l'eau frémit, plonger les girolles 10 secondes… et les impuretés vont vers le bas de la casserole. Et pour changer des classiques recettes avec les champignons, elle nous donne une recette toscane : les gnudi. Comme dans chaque épisode, l'équipe de la table des bons vivants continue de jouer avec vous. Laurent Mariotte vous fait écouter un son en rapport avec la cuisine… à vous de le découvrir. Pour jouer avec nous, envoyez un SMS avec le mot “CUISINE” au 7 39 21 (3 x 0.75 € + coût du SMS).Comme chaque semaine, Laurent Mariotte reçoit un invité. Cette semaine, c'est le chanteur Michel Jonasz, à l'occasion de son dernier album “Soul” sortie hier. Michel Jonasz est également en ce moment sur scène au Théâtre Edouard VII pour la pièce La famille, de Samuel Benchetrit avec Patrick Timsit, François Xavier Demaison, Kate Moran et Claire Nadeau. A l'occasion de sa venue, Laurent Mariotte lui a apporté une nourriture de l'âme comestible : du foie de volaille de chez Florence Khan, la boutique bleue à l'angle de la rue des rosiers à Paris. Michel Jonasz vient également déguster le “plat du jour”. Cette semaine, il est signé Benjamin Revel, chef au restaurant La Musardière, à Giverny en Normandie. Il a cuisiné des noix de Saint-Jacques marinées et snackées, accompagnées de cèpes rôtis. Une gourmandise automnale… avec les premières Saint-Jacques normandes. Une recette que vous pouvez retrouver sur Europe1.fr. Pour la dernière partie de l'émission, le chroniqueur Olivier Poels ressort un alcool un peu oublié : le Grand Marnier. Et ensuite, Laurent Mariotte, comme chaque semaine, passe l'invité sur le grill des Bons vivants. Cette semaine, c'est le chanteur et acteur Michel Jonasz, qui est autour de la table. Quel est le goût de votre enfance ? Quels sont les ingrédients que vous avez toujours dans votre frigo ? Ce sont quelques-unes des questions qui sont posées. Aujourd'hui, il nous raconte qu'il adore les parfums des marchés dans son enfance.

On this episode, , discusses the importance of storytelling in marketing and how it can create an emotional connection with consumers. She shares examples of how Campari brands like Wild Turkey and Grand Marnier use storytelling to honor their rich history and engage consumers, and she talks about the balance between art and science in designing customer experiences and the importance of personalization and data-driven decision-making.Tune in to learn:How to create experiential moments and partnershipsThe importance of connecting with Gen Z through authenticity and experiencesWhy you should be balancing art and science in designing customer experiencesHot to think about personalization and data-driven decision-making–How can you bring all your disconnected, enterprise data into Salesforce to deliver a 360-degree view of your customer? The answer is Data Cloud. With more than 200 implementations completed globally, the leading Salesforce experts from Professional Services can help you realize value quickly with Data Cloud. To learn more, visit salesforce.com/products/data to learn more. Mission.org is a media studio producing content alongside world-class clients. Learn more at mission.org.

Campari Group ha conseguito una solida performance nei primi sei mesi del 2024 con una crescita organica del +3,8% delle vendite nette, in accelerazione nel secondo trimestre (+6,9%). La crescita è stata trainata dalla continua forza degli aperitivi guidati da Campari e Aperol, soprattutto nelle Americhe e in Germania, mentre il resto dell'EMEA è stato influenzato da condizioni meteorologiche molto sfavorevoli, nonché dalla crescita a doppia cifra di Espolòn e Grand Marnier negli Stati Uniti. L'EBIT rettificato è cresciuto del +2,1% a livello organico, con un impatto sul margine di -40 punti base rispetto al primo semestre 2023, principalmente a causa dell'effetto mix negativo sul margine lordo della rapida crescita a Espolòn e dell'impatto del tempo molto sfavorevole in EMEA sugli aperitivi ad alto margine.

We open a cabernet sauvignon from California! We also toast Grand Marnier Day. Plus mac and cheese, owning physical media vs. streaming and Open Chat.

Follow us: Insta, Tiktok, FacebookFeatured Cocktail of the Week: The SunflowerCreated by Sammy Ross of Milk and Honey fame.Recipe:20ml (3/4 oz) London Dry Gin20ml (3/4 oz) Cointreau20ml (3/4 oz) Elderflower Liqueur (e.g., Saint Germain)20ml (3/4 oz) Fresh Lemon JuiceOptional: Absinthe rinse for added complexity.Shaking and serving tips: Chill your glass, shake ingredients with ice, strain into a coupe glass, garnish with a twist of lemon or orange.Setting Up Your Home BarStart with what you like: Choose spirits based on your preferences to avoid unnecessary purchases.Keep it simple: Fewer bottles mean less confusion and cost.Essential SpiritsGinVersatile for cocktails like Clover Club, Sunflower, Gin Martini.Start with a gin you already like or try a new one for variety.VodkaNeutral spirit, good for cocktails like East 8 Hold Up.Choose a decent quality vodka; no need to splurge.RumDiverse flavours from different regions (Cuban, Jamaican, etc.).Great for Daiquiris, Mai Tais, Mojitos.TequilaGrowing in popularity, essential for Margaritas, Palomas, and more.Choose a good quality tequila to start.WhiskeyWide variety (Bourbon, Rye, Irish, Scotch).Perfect for Manhattans, Bee's Knees, Tipperary.BrandyCommonly used for classic cocktails like the Sidecar and Jack Rose.Start with a good Cognac or apple brandy.Essential LiqueursOrange Liqueur: Cointreau, Grand Marnier, or Curacao for Margaritas, Sidecars, Cosmopolitans.Elderflower Liqueur: Adds a unique flavour to many cocktails, versatile.Coffee Liqueur: Trending choice like Mr. Black for espresso martinis and other coffee-based drinks.Vermouth and AmaroVermouth: Essential for martinis and Manhattans. Keep it in the fridge to extend its life.Amaro: Adds complexity to drinks like Negronis and Aperol Spritz.BittersNon-Potable Bitters: Angostura, aromatic bitters for depth and complexity in cocktails.Potable Bitters: Like Campari and Aperol, great for various modern cocktails.Final TipsStart simple: Begin with a few essential spirits and liqueurs.Gradually expand your collection based on your growing preferences and cocktail experiments.Keep vermouth in the fridge and consider buying smaller bottles to avoid waste.Closing RemarksFollow the podcast on your favorite platform and leave a review pleaseKeywords for SEO:Home bar essentialsMust-have spirits for home barBest liqueurs for cocktailsCocktail recipes for beginnersHow to set up a home barEssential cocktail ingredientsBest gin for cocktailsClassic cocktail recipes Hosted on Acast. See acast.com/privacy for more information.

Erika Robuck: Bahama Queen (2 1/2 ounces bourbon barreled gin, 1 ounce Grand Marnier, 1 ounce lemon juice, 1/2 ounce pineapple juice, 1/2 ounce passion fruit, 1/2 ounce simple syrup, mint, orange peel)Erika discusses the line between historical fiction and nonfiction in the context of her own books as well as other works of historical fiction like Netflix's THE CROWN, how Roald Dahl made her want to be a writer, how she finds women from the “shadows of history” to write about, and how she successfully moved from her self-published debut to getting an agent and deals from major publishers.

When journalist Lee Hawkins was growing up, his father, Leroy, would have nightmares about his childhood in Alabama. When Lee was in his 30s, he started to have his own nightmares about his childhood in Minnesota. These shared nightmares became a clue that set Lee on a decade-long genealogical journey. In this episode we meet Lee and his Dad, and through them, we discover the roots of What Happened in Alabama?, and reveal the stakes of daring to ask the question – and all the questions that followed.TranscriptLee Hawkins (host): We wanted to give a heads up that this episode includes talk of abuse and acts of violence. You can find resources on our website, WhatHappenedInAlabama.org. Listener discretion is advised. In 2004, when I was 33 years old, my dad called me for the first time in a year. I remember it so well. It was a Saturday. It wasn't long after his retirement party, which I missed, because we weren't talking.[phone ringing] A year may not sound like that long to some of you, but you have to understand, my dad and I used to talk every day. He was my best friend. We stopped talking because I asked my parents to go to therapy. I wanted them to confront some things from our past that had started haunting me as an adult, but they refused. And then a year later, Dad called. That one call turned into hundreds over several years. And what he told me, would change my life forever. Lee Sr.: I really haven't shared any of this shit with anybody, you know. But what it - I'm sorry I'm goin' back in that shit. But you know everybody's life isn't as peachy as people think. My name is Lee Hawkins and this is What Happened In Alabama: The Prologue.[music starts]Before we go much further, I need to tell you how uncomfortable this makes me. I'm a journalist and a writer; and as journalists, we're taught to tell other people's stories — but this story, well, it's all about me and my family. So that takes me out of my comfort zone, but I've learned over the years that sometimes the most powerful story you can tell is your own.So let's start at the beginning. Back home in Maplewood, Minnesota, where I grew up. [game sounds] Maplewood was that suburban American dream – the white fences, green lawns and ranch-style houses. It was the 1980s, so my two sisters and I were always either playing outside or in the house listening to music. My favorite was the handheld Mattel Classic Football 2 game. I used to play that thing all day. [game sounds] We lived and went to school in a predominantly white neighborhood, but we also spent a lot of time in our Black community in Saint Paul, where our church was, and many family and friends lived. Having that balance was a real blessing. A lot of the childhood joy I experienced as a kid was fueled by the time I spent with my Dad and my grandfathers. Playing drums and singing at music gigs. Going to the “Brotherhood Breakfast” – which was a pancake and waffles extravaganza that my church organized for Black fathers and their sons. We talked about everything from the Muhammad Ali-Larry Holmes fight to Prince's latest hit.[barbershop sounds] Getting lined up at Mr. Harper's Barbershop – basically one of the few places for a Black man to get a haircut in Saint Paul. And on Sunday we went to Mount Olivet Missionary Baptist Church.[church music starts] Lee Sr.: [singing] Who's on the lord's side? That's my dad, Lee Roy Hawkins Senior, singing at our church. From the time I was a little kid, it was always me and him. Lee Senior and Lee Junior. Lee Roy and Lee Lee.But there was something bubbling up under our picture perfect surface. [foreboding music starts]Sometimes, my dad would have nightmares. I remember waking up in the middle of the night to his screams. He'd wake the whole house. I'd hear my mom shouting, “Lee Roy, you're having a dream! It's okay, you're having a dream!” She'd say it over and over and eventually he'd wake up and calm down. Like most boys my age, I idolized my dad. I thought he was the most fearless person on Earth, and that he wasn't afraid of anything. So hearing him scream out like that told me that whatever he was dreaming about had to be pretty fierce. I knew better than to go in that room during those nightmares, but one morning, I somehow found the courage to finally ask him, “Dad, what were you dreaming about last night?” He hardly spoke. He just looked down at the floor and said, “Alabama, son. Alabama.”My father was born in 1948 in a small town in Butler County, Alabama, during the height of Jim Crow. He rarely talked about it or what happened while he was there. But Alabama was always with us. It's like he'd packed it into his suitcase when he moved to Minnesota. In his screams at night and in the things he didn't say. I couldn't explain it back then, but it also showed up in how he punished us. Like this one time back in 1979 I was eight years old, and as usual, playing my video game.[video game noises] It was a Sunday. I remember because we'd just come home from church. My dad was in the kitchen putting mayonnaise on a bologna sandwich, and I was in the living room, when suddenly…. TOUCHDOWN![video game beeps]I jumped up man, and I ran over to dad in the kitchen. And I told him, “Dad, dad, I scored a touchdown!” [dark music starts]Instead of congratulating me, he snatched the game from my hand. He threw it down on the ground, and then he picked me up and body slammed me to the linoleum floor. Hard.And then he just started screaming, “Do it on the field! Do it on the field!” Looking up at him from the floor, I was completely bewildered and confused. As an eight year old kid, I had no idea why he'd done that.Like many Black kids we knew, we got the belt whenever we did something wrong. If I try to estimate it, I definitely got whipped with a belt over 100 times throughout my childhood and my teenage years. Both of my parents whipped me with inexplicable anger. You didn't always know when their tempers would be triggered, but when they were, you couldn't forget it. There was a sense of fear of the outside world that hung over our household constantly. When we'd get punished, our parents would tell us that it was to protect us, to keep us from being killed, by the police, by white racists, or even someone from our own Black community. I could sense it in my Dad's nightmares. But I didn't think about it too much until I started to have my own nightmares as an adult. The summer of 2003, I was a journalist in my early thirties, and I'd just landed a job at the Wall Street Journal covering General Motors from Detroit. I had a new apartment, strong friendships and my loving family – my two sisters, my mom, my dad. They all lived in suburbs around the Twin Cities. My parents still lived in Maplewood. Like always, I talked nearly every day to my dad on the phone.I was, in a lot of ways, fulfilling my dreams. But at night, something was happening. I'd fall asleep, and then, I was eight years old again, getting body slammed by my dad. I started having these dreams like multiple times a week. And each dream focused on that same attack.I would wake up sweaty and disoriented, still thinking from the vantage point of that eight year old kid looking up at my dad's face from the floor. Every time it took a few minutes for me to realize that I wasn't still that kid. That I was an adult. I was far away from Minnesota. And I was in my own home. There was one particular night when I realized that the nightmares were seeping into my daily life. I was at a bar with my friends. [bar sounds] The bar was packed. We were standing around tall bar tables, and everyone was talking over everyone. It smelled like Grand Marnier. As my friends talked, all of a sudden their voices became distant. I was standing next to a table, trying to laugh along with everybody, but my mind's eye was on that 8-year old version of me – that little boy who kept springing up in my dreams. I was admonishing myself. I kept thinking over and over about what I could have done to protect him. And then, I leaned back, and suddenly, I was on fire. My shirt had caught the flame of a small candle that was burning on the tabletop. My friend Marcus jumped into action. He started putting out the flames on my arm with his hand while everyone else took a step back.A little later, Marcus made a joke about it and we laughed, but I could tell my friends were baffled, wondering how could I be so out of it that I'd set my arm on a burning candle. What in the world is going on with me? Why can't I stop thinking about stuff that happened two decades ago? That year got harder and harder for me. The endless replay of this past memory, the brain fog, the anxiety, the disorientation, and the anger. The weight of it all became overbearing. So much so that one night I was screaming at my father in the dream. When I woke, I knew I needed to confront my parents. Immediately. I reached for the phone.[phone ringing] I tried to catch my breath while it rang. When my mother answered, I shouted, "Put Dad on the phone!" My heart was pumping outside of my chest. My fists were clenched, and I felt like I could punch through the wall. When he answered, I asked him if he remembered body slamming me to the floor when I was eight years old over a game I was playing. He just sat there listening to me breathing and said, “I don't know. I did a lot of crazy things.” My mom started screaming into the phone, telling me I was being disrespectful.I told them I would stop talking to them forever unless they went to therapy first. They refused. So I hung up the phone. And I didn't talk to my parents for over a year. I was committed, and I was done with them. [music starts]And during that time, I tried to confront my nightmares. I went to therapy. I exercised and started meditating. I did all the things I could do to manage the stress on my body and my mind. And I thought about that conversation with my parents a lot, about how all I had wanted was to know why. Why did they treat me like that as a kid? Intellectually, I knew that in that particular instance, they were trying to teach me a lesson – a lesson that even at eight years old, I had to hurry up and become a man.That's what “do it on the field” means – that Black boys need to make real-world accomplishments if they want to be successful in life. I understood this, but I didn't understand why my dad felt he needed to body slam me. And then my dad called. He told me he'd missed me at his retirement party, and he'd missed all of our hours-long chats. He apologized, and said that he understood that I had been taken for granted, and that I had every right to be upset about everything that happened to me as a kid. It was our separation that made him realize that. He told me he and my mom were ready to go to counseling. And I was too. Lee Sr.: Yeah, but see I got a lot of memories down there that I really didn't wanna deal with, you know? They've been living in this survival, get what you can bullshit all these years, man, it's been like that my whole adult years. Been putting out fires, man, my whole life. My whole adult life. There were so many questions I wanted to ask my parents growing up. Questions about them, about their lives. And about how that affected the choices they made in raising me and my sisters – choices that were imposed on us by our own country, and our country's perception of our place in it. I started with my dad. His life in the south was a mystery to us, and I wanted to know what happened to him. What happened in Alabama?Lee: Tell me about your earliest memory in Greenville and what it was like to grow up there. Lee Sr.: Lived in a little house…had two or three rooms and a kitchen. My dad built the house. When I started working on this project in 2014, Dad really opened up about his life in the Jim Crow south. And I was blessed to be able to record some of our interviews. Some of what he shared were beautiful memories of this little boy we'd never seen pictures of. He shared fond memories of Alabama, especially the baseball field he played on. His team would play during the day. And sometimes Negro League legends like Hank Aaron and Satchel Paige would play there at night. Other memories were super hard for him to revisit. But he courageously kept opening up. He told me about something he'd always been too pained to talk about: how the loss of his mom in 1961, when he was just 12 years old, changed his whole life. Lee Sr.: You know, that was a real devastating thing for me when I lost my mommy. I just can't even, you know, shit, I couldn't, I couldn't make it through that man. And how it felt when, after his mom's death, he moved north to live with one of his older sisters and her husband in MinnesotaLee Sr.: When I had left Alabama, something came out of me, man. A big ass relief. And I didn't even know where I was going. But it was a big ass, just, man like a breath of fresh air, man.Later, he expressed the regret, confusion and rage he felt when he returned to Alabama at 27 years old, when I was just a baby, to bury his father – who was killed.Lee Sr.: I was looking forward for him to see you guys. And I was always thinking I had more time, you know, because he was a healthy guy, man. He was a healthy man. And how hard that return was, for many reasons. Lee Sr.: It was horrible because somebody had killed him, and people were looking at us like trying to figure out what we were gonna do about it. And I was saying, fuck, I got to get through this and get out of this motherfucker. You know, I ain't got time to look for no murderer.As he told me these stories, I realized that my father knew very little about his own upbringing. He had left Alabama at such a young age, and because of that there were so many secrets that were kept from him – and these were the secrets that showed up in his nightmares as an adult. The ones he kept from me. As a journalist, for me, one of the hardest things is to know there's a story there, but to not be able to break it open and just tell it. It was nagging at me, and I knew something had happened in my family to make my parents so extremely fearful for themselves and for us. So in 2015, I took a DNA test.Lee Sr.: And that thing, you know they say, if you don't know where you come from, how the hell you know where you going? For years, I had believed that the stories of Black families like mine were irretrievable, but with the help of that test, my father and I went to work filling in that family tree. I embarked on a genealogical journey for myself, but also for – and often with – my dad. [phone ringing]Lee Sr.: Hello?Lee: Hey, Dad. Lee Sr.: Yeah. Hey, man. Lee: Can you hear me okay? Lee Sr.: Yeah. You're good.Lee: Okay. Good, man. Good. Thanks a lot. Lee Sr.: Oh, yeah. Let's get it. I dug into archives and sifted through census records. I'd call him up when I found new information.Lee: I'm looking at this um, hmm. This genealogy shit is crazy.Lee Sr.: Well, I'll be darned. Lee: Did you realize that when your mom's father was killed, she was nine? Lee Sr.: She was nine? Lee: She was nine. Lee Sr.: No, I didn't know that. Lee: But, you know, your dad has, in the census, he had a couple brothers and sisters that were listed as mulatto. Lee Sr.: Oh, goodness me. The project became so much bigger than discovering our family. It turned into an exploration of American history that no one really likes to talk about: the aftermath of slavery and Jim Crow, a history that shaped my family's experience in America.This is a story about some of the more tragic parts of my family and my country's history. The parts that, amid all the love and the closeness, were buried and rarely if ever discussed. It's about my journey to uncover and understand those tragedies.I did hundreds of interviews. Some of them with family members, others with genealogists and academics on everything from the intergenerational effects of the Holocaust on survivors and their descendants, the effects of slavery on Black America, and even the mental health of the children of people who have been incarcerated or murdered. Even when it didn't seem like it, every interview I did was also a means to understand our family history and in turn myself, so much better. Brandon Jones: Well, we have a lot of old parenting techniques that were picked up and conditioned from slavery that have continued on. Doctor Joy DeGruy talks about this in her book, Post Traumatic Slave Syndrome. Prof. Christopher Haveman: There was no real justification – moral justification – for it other than whites had the racist premise that they were civilized and the Indians were “savages” and that the whites could make better use of the land than Indians.Dr. Ruth Thompson-Miller: And for folks who think that, you know, that was like 50, 60, 70 years ago, we've gotten past that – oh, no, no we haven't. The people who lived through it suffered through the violence and everything that went along with being an American living under a system of Jim Crow. They haven't recovered.The punishments, the belt, and the nightmares that haunted me and my father — I knew they couldn't be isolated incidents. They had to be echoes of a deeper shared history. A history that is alive in all of us today. [music]For four years, my dad and I kept calling each other up on the phone to talk through my most recent discoveries. In 2019, he did an epic three-hour interview. It was planned as the last interview that I'd need for him to get it done.Since Dad and I were both still actively involved in music and had just recorded a Christmas song together, we were both looking forward to doing more. I told him I'd come to Minnesota to produce a song for him. And I thanked him for going so deeply into the past with me – that I was proud of him, and that he'd done an amazing job. He asked me, “Son, is there anything else you need?” I said no, but I'd see him soon.Lee Sr.: Alright man, thanks for the call, man. Lee: Okay, talk to you later. Lee Sr.: Keep on keeping on. Love you. Lee: K, love you. Bye. [phone hangs up]Shortly after that, he and my mom went to celebrate their 50th anniversary at the Buddy Guy/Mavis Staples concert, and he had a massive cardiac arrest, right there in the concert venue. Four days later, on February 28, 2019, he died. It was devastating. I think about my dad and the dynamic duo we were. And just like the music we made together in our life, this project was largely inspired by him. Even though it was hard for him at times, he did it, yes for himself, but especially for me. It was the greatest gift he could ever give me. And his unexpected death completely changed the story for me. For all of us. Roberta: He went through so much in his life. Went through so much. He did. This is my mom, Roberta Hawkins. She met my dad while they were both hanging out at McCarron's Lake in Roseville, splashing around on the beach with friends. They were just 14 year old kids. And that concert my dad had the cardiac arrest at was one of the many date nights they went on, this time, in honor of their 50-year wedding anniversary. That teenage love just grew stronger and stronger.On a cold, snowy afternoon in Saint Paul, I sat down with my mom and one of my sisters for a conversation. We'd rescheduled our meeting because of a blizzard earlier that week, so the day we recorded this just happened to be a significant one. Lee: Today is the fourth anniversary of Dad's death, and it's just a coincidence that we're here today talking. Can we reflect on what this means for us? Roberta: One thing, great memories. Great memories. But it's, it's hard because I miss him so much, and life isn't the same. When we sat together on the anniversary of his death, the pain of losing him was still very raw for us. We reflected on dad — and how we missed and loved him.I've come to understand that all of the grief, all of the racism and all of the stressful experiences that started when he came into the world as a child of Jim Crow stayed with him until the day he died. When I think about my dad in the context of American history, I recognize that the country that we all loved – and he defended as part of the Air Force – refused to love him back. Our country, which I also love so deeply, sought to destroy my family by forcing them to live under this brutal caste system for five generations following Emancipation. That's one of the reasons I'm here. I continue with this project, day after day, because I know that without intervention and education, history can repeat itself. I'm doing this for my father, and for my ancestors and elders. But especially for our Black children, and their families. Because the process of breaking the cycles born out of slavery and Jim Crow that many of us inherited and internalized has to start inside of our families. The beauty and the power of our people, and our true, authentic Black identity of unwavering excellence and dignity that comes from those family members who came before us, that's the part we need to celebrate and to keep.Lee: What does family mean to you, and what do you want people to know about you and the family, our listeners? Roberta: I think family means everything, because that's one of the reasons that we can survive, with family. And we all go through a lot. And this has been the hardest part of my life, is – even with my husband gone, and knowing how much he went through in his life. And he was a wonderful, wonderful husband and father. And I just don't know. It's very difficult even to go day to day without him, because he was my best friend, too. When my dad died, I lost my best buddy, a father and a mentor. And in many ways, he was a partner in all of this. He needed to do this work. We needed to do this work. And I believe it's necessary for any cycle breaker, not just for my family but for many other American families.I hope that this podcast can serve as an inspirational blueprint for others looking to discover, investigate and understand their own family history. We can no longer bury the dark parts of American history because it makes people feel uncomfortable. For none of us are responsible for the sins of our forefathers, and we can't rewrite the past. But we certainly can shape the present, and most importantly, the future.This story is mine, yes, but it also belongs to you.[music]CreditsWhat Happened in Alabama is a production of American Public Media. It's written, produced, and hosted by me, Lee Hawkins.Our executive producer is Erica Kraus. Our senior producer is Kyana Moghadam. Our story editor is Martina Abrahams Ilunga. Our producers are Marcel Malekebu and Jessica Kariisa. This episode was sound designed and mixed by Marcel Malekebu. Our technical director is Derek Ramirez. Our soundtrack was composed by Ronen Landa. Our fact checker is Erika Janik.And Nick Ryan is our director of operations.Special thanks to the O'Brien Fellowship for Public Service Journalism at Marquette University; Dave Umhoefer, John Leuzzi, Andrew Amouzou, and Ziyang Fu; and also thank you to our producer in Alabama, Cody Short. The executives in charge at APM are Joanne Griffith and Chandra Kavati.You can follow us on our website, whathappenedinalabama.org or on Instagram at APM Studios.Thank you for listening.

In this episode of The Reading Lounge, Cynthia and Sarah discuss The Housekeeper and the Professor by Yoko Ogawa. While we discuss, we enjoy a cocktail named "The Professor." Mix one up and listen in to see if you'd like to add this book to your TBR list. The Professor: 24 oz. grapefruit soda (Fresca, Squirt, or sugar free grapefruit soda 4 oz. Tequila 4 oz. Grand Marnier (we used Triple Sec) 4 oz. lime juice Ice oranges/limes for garnish Mix all ingredients in a pitcher. Add ice, stir and serve! We'll meet you in The Reading Lounge!

Cocktail or category of cocktails? That's the big debate at Cocktail College today, as we welcome Amy Racine, the beverage director for JF Restaurants, to explore the Champagne Cocktail. The IBA classes today's drink as a “contemporary classic,” listing its ingredients as chilled Champagne, Cognac, Angostura bitters, a sugar cube, and — curiously — a few drops of Grand Marnier. That interesting final component aside, it would seem to confirm this as being a cocktail instead of a category. But as we'll soon get into with Amy, riffs abound and are easily achieved by switching up the base spirit and tweaking a few other ingredients. Listen on, or read below, to learn Amy's Champagne Cocktail recipe — and don't forget to like, review, and subscribe! Amy Racine's Champagne Cocktail Recipe Ingredients 1 brown sugar cube 1 dash Angostura bitters 1 dash orange bitters 1 ½ ounces chilled VSOP Cognac 3 ounces chilled Champagne Garnish: orange and lemon peel Directions Add brown sugar cube to a chilled AP glass or flute. Soak cube with orange and Angostura bitters. Add Cognac and top with Champagne. Express and discard an orange and lemon twist.

André Darlington (website, Instagram) is the author of 12 books, including the one we discussed, Cowboy Cocktails.In 2020, André became the first cocktail writer to circumnavigate the globe since Charles H. Baker a hundred years ago. A record of his journey became Booze Cruise: A Tour of the World's Essential Mixed Drinks.A few things worth noting that I found fun from our conversation• There was heavy Spanish and Mexican influence in cowboy culture. For example, the term I've always heard as “ten-gallon hat”, is actually “tan galan”, which means very handsome.• In many western towns there was no shortage of luxurious goods (champagne, Grand Marnier, Chartreuse, etc.) because as people came into large amounts of money, they craved indulgences to spend them on. Pairing this with long periods of deprivation while cowboys were out on the plains, they often liked sweeter drinks. Modern-day staples like sugar and eggs were also luxuries.• While whiskey was popular on the plains, mezcal (Tequila did not become an official designation until l1974) was common because agave is more at home in dry climates. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit decodingcocktails.substack.com

This week, the gals join a colony to discuss the creative mind. Topics include the allure of Taos, a literal pile of bricks, and a mysterious defenestration. Indulge in your love of Grand Marnier with a Grand ‘O' cocktail, upload your divorce documents to the cloud, and tune in for A$$hole Artists. For a full list of show sponsors, visit https://wineandcrimepodcast.com/sponsors

Tasting Notes:  What did 15th century Norman monks know about alcohol? Quite a lot it turns out, expressed most succinctly in the now Bacardi owned brand of Benedictine. Made with 27 different flowers, berries, herbs and spices. Perfected by Alexandre Le Grand, and given the addition of 40% brandy at New York City's famous 21 Club, B&B is a sweet and herbily drink perfect on the rocks with a twist. If you like Drambuie in a Rusty Nail or Grand Marnier neat after a meal, then give this concoction a try.

Debbie and Tommy discuss their experiences and feelings about Valentine's Day. They share childhood memories, embarrassing moments, and romantic gestures. Debbie talks about falling in love with Hans. Tommy talks about that time he walked into a hotel room to find something he wished he didn't...and reminds us not to go back to our exes. Outside of unfortunate Valentine's Day experiences, they also discuss how to keep romance alive and their plans for Valentine's Day. Finally, Debbie shares her chocolate mousse recipe from her latest book, Joy. This episode is sponsored by BetterHelp. Give online therapy a try at betterhelp.com/DECORATOR and get on your way to being your best self. Debbie's chocolate mousse recipe ingredients: 4 cups of whipping cream or heavy cream, 3 cups of chopped dark chocolate, a little over one pound. Icing powder Edible flowers or fresh mint. Directions: Pour the cream into a large bowl and whip with a whisk or electric mixer until stiff peaks form. Place the chocolate in a microwave safe bowl and microwave for 30 second intervals, stirring after each until all the pieces have melted and the mixture is hot and smooth. Alternatively, you can place the chocolate in a heatproof bowl and set it over a pot of boiling water and stir regularly until melted and smooth. While the chocolate is still melted, quickly fold in the whipped cream using a spatula, mixing gently and gradually until the mousse is fluffy and soft. Using a piping bag or Ziploc bag with a little hole in the corner, pipe the mousse into individual serving dishes and refrigerate for at least three hours until the mousse is chilled and the texture firm. When ready to serve, dust each portion with a little icing sugar and decorate with a little flour or some mint. Feel free to add the Debbie Travis touch; Grand Marnier. Learn more about your ad choices. Visit megaphone.fm/adchoices

Podmas is back for episode three and on this episode we're catching up with Ruth Chappell (Dressage Anywhere), Louise Towl (Ready to Ride Physio), and Julia McHugh (Your Horse Is Your Mirror). Not only do we hear about their businesses and how they can help you with your Christmas gifting dilemmas, they also share their Christmas thoughts, who's not a fan of turkey? For who does Grand Marnier signal Christmas? Who would love to go and hang out with Russell Howard?! It's all in this episode and more! Each year, I hand over to members of my membership group, Small & Supercharged Mastermind, on the run up to Christmas... enjoy episode 3!

The trend continues as guests of Mickey's Very Merry Christmas Party will find a wide range of food and drink options like never before. We share our top picks, plus a sneak peak at the Disney World hotel gingerbread displays, including a brand new one for 2023!Top Picks for Food and Drink at Mickey's Very Merry Christmas Party 2023Foodie Guide to Mickey's Very Merry Christmas Party 2023Mickey's Very Merry Christmas Party is back at Magic Kingdom Park from November 9, 2023 through January 1, 2024. This year there's an all-new lineup of food and drinks to put you in the Christmas holiday spirit. You can't eat them all, so we highlight our top picks for must-try Christmas Party food and drink.Auntie Gravity's Galactic Goodies Reindeer Chow Sundae: Chocolate soft-serve, pretzels, cereal, M&M's, and hot fudge (New) (Mickey's Very Merry Christmas Party and regular park hours)  Lump of Coal in your Stocking: Cookies 'n cream milk shake with whipped cream, cookies 'n cream crumbles, and chocolate doughnut hole (New) (Mickey's Very Merry Christmas Party only) Casey's CornerCandy Cane Tart: Chocolate tart filled with peppermint ganache and topped with festive merengue (New) (Mickey's Very Merry Christmas Party only) Cool Ship Magic Holiday Tree: Coconut, pecans, and M&M's on a graham cracker crust (New) (Mickey's Very Merry Christmas Party only) Cosmic Ray's Starlight Cafe Holiday Pot Roast Melt: Slow-cooked beef on thick toast with cheddar and provolone cheese and beef gravy (New) (Mickey's Very Merry Christmas Party only) > Mike's Pick Holiday Turkey Burger: Turkey burger topped with traditional stuffing, provolone cheese, and cranberry chutney on a brioche bun (New) (Mickey's Very Merry Christmas Party only) Christmas Cookie Cake: Christmas cookie cake roll with buttercream and topped with holiday sprinkles (New) (Mickey's Very Merry Christmas Party only) The Friar's Nook Holiday Ham Fried Pie: Flaky pastry with baked ham, candied sweet potatoes, and spiced pecans served with pineapple glaze (New) (Mickey's Very Merry Christmas Party only) > Mike's Pick Italian Beef Tots: Tots covered in slow-cooked beef, cheese curds, zesty giardiniera, and pot roast gravy (New) (Mickey's Very Merry Christmas Party only) Peppermint Snowman: Chocolate brownie topped with cookies 'n cream peppermint mousse (New) (Mickey's Very Merry Christmas Party only) Winter Milk Shake: Creamy coconut milk shake with whipped cream, toasted coconut, cinnamon, and crisp pearls (Non-alcoholic) (New) (Mickey's Very Merry Christmas Party only) Golden Oak Outpost Orange Gingerbread Shake: Orange cream slushy with gingerbread cookie crumbles and whipped cream, gingerbread spice (Non-alcoholic) (New) (Mickey's Very Merry Christmas Party only) Gingerbread Cake layered with cream cheese frosting and dulce de leche ganache topped with a gingerbread man chocolate piece (New) (Mickey's Very Merry Christmas Party only) > Mike's Pick Main Street Bakery  Minnie-shaped Cinnamon Roll: topped with red icing, holiday sprinkles, and a chocolate bow (Mickey's Very Merry Christmas Party and regular park hours)  Letter To Santa: Flourless chocolate cake, hot cocoa mousse, and marshmallows topped with chocolate pieces (New) (Mickey's Very Merry Christmas Party only) Pecos Bill Tall Tale Inn & Cafe Chicken Tamale served "Christmas-style" with mild red chile and green chile-pumpkin seed sauces, cilantro rice, pinto beans, and queso fresco (Mickey's Very Merry Christmas Party only) Chocolate Eggnog Reindeer: Chocolate tart topped with eggnog mousse and chocolate antlers (New) (Mickey's Very Merry Christmas Party only) Orange-Cranberry Pineapple Punch with a hint of "smoke" from the fireplace (Non-alcoholic beverage) (New) (Mickey's Very Merry Christmas Party only) > Mike's Pick Plaza Ice Cream Parlor Peppermint Brownie Sundae: Peppermint ice cream, hot fudge and candy cane sprinkles served on a brownie (Mickey's Very Merry Christmas Party and regular park hours) Sleepy Hollow Refreshments Holiday Waffle Sundae: House-made red velvet waffle topped with M&M's, peppermint ice cream, and hot fudge (New) (Mickey's Very Merry Christmas Party only) Milk and Cookies for Santa: Brown sugar cookie cake with chocolate chip cookie dough mousse, milk mousse, and chocolate chip cookies (New) (Mickey's Very Merry Christmas Party only) Storybook TreatsSugar Plum Sundae: Sugar plum soft-serve atop sugar cookie crumbs and topped with whipped cream, crisp pearls, and cotton candy (New) (Mickey's Very Merry Christmas Party only) Sunshine Tree Terrace Santa's Belt Buckle: Pistachio mousse with a dark chocolate truffle center and a chocolate buckle (New) (Mickey's Very Merry Christmas Party only) Cranberry Citrus Float with Orange-Vanilla Soft-serve Twist: with Sprite Winter Spiced Cranberry and fruity boba pearls (Non-alcoholic) (New) (MVMCP and regular park hours)  Outdoor Vending Locations Near Cinderella Castle  Red Velvet Wreath: Doughnut topped with buttercream and holiday sprinkles (Mickey's Very Merry Christmas Party and regular park hours) Hot Cocoa Churro: Churro rolled in hot cocoa powder and topped with marshmallows and peppermint candy pieces (New) (Mickey's Very Merry Christmas Party and regular park hours)  -- Gingerbread Displays at Walt Disney World 2023 Back for its 24th year is the Disney's Grand Floridian life-sized Gingerbread House, from November 8, 2023 to January 1, 2024.Grand Floridian Gingerbread Menu Freshly baked Gingerbread Mickeys and Shingles, Stollen Bread, Brownie Christmas Tree, and Gingersnap Cookies House-made Gingerbread Ornaments and Gingerbread Houses Assorted Gingerbread Cookie Bags, Marshmallow Pops, and Milk Chocolate Pecan Fudge Grand Floridian Combo Box featuring assorted fan favorite treats, including the cookies n' cream Christmas Tree, exclusive to this box Plant-based, no sugar added, and gluten-friendly options Yacht Club Resort Gingerbread New this year is the Lighthouse at Disney's Yacht Club Resort. This creation was made from the actual blueprints from the lighthouse located outside the resort along Crescent Lake. Treats sold at the Holiday Pop Up Shop include the new Lighthouse Fudge, which is a nod to this new offering.Beach Club Resort Gingerbread At Disney's Beach Club Resort the classic Holiday Carousel gingerbread display is back. It been at the resort for 22 years. This year's gingerbread offering is inspired by Ducktales, with the horses themed after Donald Duck and his nephews, Huey, Duey, and Louie. There are 22 hidden Mickeys in the display.Beach Club Gingerbread Menu Signature Stollen Bread Lighthouse Fudge Mickey Snowman Pop Crispy Rice Treat Peppermint Bark Gingerbread Shingle Hot Chocolate Flight Hot Chocolate Disney's BoardWalk InnAt Disney's BoardWalk Inn from November 17 to December 27 there's a mini version of favorite spots found on the BoardWalk. BoardWalk Gingerbread Menu Mickey and Minnie Sugar Cookies Mickey Caramel Corn Cookie Christmas Tree Pop Peppermint Bark Gingerbread Shingles Gluten/ Wheat-Friendly and Plant-based Gingerbread Shingles Disney's Animal Kingdom Lodge  In the Jambo House lobby from November 22 to December 31, the tradition continues with a life-size baby gingerbread giraffe and baby zebra. The giraffe stands nearly 7 feet tall. Here you can buy treats including a Gingeraffe Cookie, Hot Cocoa Flight, and beer, wine, and cocktails.Disney's Contemporary Resort The Contemporary gingerbread display is back for its 12th year. It is on the fourth floor (same floor as the shops and Chef Mickey's) from November 10 to January 6, 2024. This year's version is Mary Blair-inspired with a 100th Celebration-themed castle display. It stands over 17 feet tall. If you like to search for Hidden Mickeys, then here be sure to search for the 12 hidden five-legged goats.Contemporary Gingerbread Menu Gingerbread Castle Brick Paint Your Own Cookie Bo Hot Chocolate Caramel Fudge Chocolate Peppermint Cookie Pistachio Linzer Cookie 5-Legged Goat Cookie Gluten/Wheat Friendly Gingerbread Cookie Gingerbread Latte Cupcake Christmas Tree Butter Cookie Frozen Hot Chocolate (Also available with Peppermint Schnapps)  Frozen Apple Cider (Also available with Fireball Cinnamon Whisky floater) Finally, there's one gingerbread display of note at The American Adventure in EPCOT. From November 24 to December 30, this display recreates classic American monuments with gingerbread versions of the Lincoln Memorial, Martin Luther King, Jr. Memorial, The American Adventure building with Regal Eagle Smokehouse and even a Festival Marketplace. There are six Hidden Mickeys here. --Foodie Guide to Holidays at the Disneyland Resort 2023Disneyland is kicking off its holiday festivities from November 10, 2023 through Januar 7, 2024 and they're not letting Walt Disney World steal the show when it comes to festive food and drinks. The complete Disneyland Christmas Holiday foodie guide, including our top picks from what's new.Disneyland Park  Alien Pizza Planet (Nov. 10 through Jan. 9; mobile order available)Santa Alien Macaron: macaron filled with marshmallow cream and chocolate ganacheBengal Barbecue (Nov. 10 through Jan. 7)  Jingle Julep: Frozen white-hot chocolate, cookie butter drizzle, cocoa-dusted, finished with a pretzel rodBlue Bayou Restaurant (Nov. 10 through Jan. 7)Classic Christmas Chocolate Decadence Tart: Dark chocolate coffee custard with a chocolate cookie crust, and holiday decorations (New)  Galactic Grill (Nov. 10 through Jan. 9; mobile order available)   Hyperdrive Holiday Chicken Sandwich: Fried chicken sandwich with cranberry-orange marmalade BBQ sauce, provolone, onion rings, and arugula on a toasted brioche bun (New) Orange Cranberry Parfait: Orange-cranberry cake with cream cheese icing topped with an orange cream-filled cream puff, dried cranberries, and holiday sprinkles Galactic Holiday Punch: Sprite and pomegranate, cranberry, and orange juices garnished with fresh pomegranate seeds, cranberries, orange slice, and a rosemary sprig (Non-alcoholic) Gibson Girl Ice Cream Parlor (Nov. 10 through Jan. 9; mobile order available) Peppermint Sundae: Two scoops of peppermint ice cream, whipped cream, crushed peppermint, and crème-filled cookies served in a sprinkle-topped waffle bowl​ (New) Hungry Bear Restaurant (Nov. 10 through Jan. 7; mobile order available) BBQ Bacon Cheeseburger: 1/3 lb. Angus chuck patty, red pepper cheese sauce, onion rings, bacon, and BBQ sauce Teddi Barra Holiday Funnel Cake: Sweet espresso syrup and mocha mascarpone cream dusted with cocoa powder and topped with mascarpone gelato and lady finger cookies​ (New) Chai-spiced Pumpkin Iced Tea: Iced tea, chai tea-flavored syrup, pumpkin purée cream, and pumpkin candy crystals (Non-alcoholic beverage) Blood Orange Lemonade (Non-alcoholic) (Also available with Hungry Bear Restaurant Mason Jar) (New)  Jolly Holiday Bakery Cafe (Mobile order available)  Thanks-mas Sandwich: Oven-roasted turkey breast, gravy, stuffing, and cranberry sauce on rustic bread served with house-made chips​ (Nov. 10 through 23)  Turkey Pot Pie Soup: Oven-roasted turkey breast, potatoes, peas and carrots topped with pie crust pieces ​(Nov. 10 through 23)  Ham and Pineapple Toasted Sandwich: Oven roasted ham, pineapple, and Swiss cheese on rustic bread served with chips​ (Nov. 24 through Jan. 9)  Chicken and Bacon Corn Chowder: Creamy corn chowder with chicken, bacon, and potatoes (New) (Nov. 24 through Jan. 9)  Mickey Ornament Macaron: Pearl-dusted white macaron shells filled with chocolate ganache and peppermint mousse (New) (Nov. 10 through Jan. 9)  Chocolate Cake Snow Globe: Layers of chocolate sponge cake, truffle mousse, and chocolate glaze topped with a buttercream tree, red and white pearls, a chocolate star, and snow powder (New) (Nov. 10 through Jan. 9)  Snowman Cinnamon Roll Cheesecake: cream cheese icing, milk chocolate nougatine arms and snowman chocolate decoration (Nov. 10 through Jan. 9) Mickey Gingerbread: Soft gingerbread Mickey-shaped cookie (Limit five per person, per transaction) (Nov. 10 through Jan. 9) Market House (Nov. 10 through Jan. 7) Mickey Gingerbread: Soft gingerbread Mickey-shaped cookie (Limit five per person, per transaction) Mint Julep Bar (Nov. 10 through Jan. 7; mobile order available)  Mickey-shaped Candy Cane Beignets dusted with peppermint powdered sugar (In packs of three or six)  Assorted Mickey-shaped Beignets: A mix of Mickey-shaped and seasonal beignets (In packs of six) (New) Chocolate Dipping Sauce Huckleberry Mint Julep: A refreshing blend of huckleberry and mint with a hint of lime garnished with fresh mint and blueberry (Non-alcoholic beverage) (New) Plaza Inn  Chocolate Mint Shortcake: Chocolate mint sponge cake, cookie crumbles, whipped topping, and chocolate drizzle (Nov. 10 through Jan. 7) (New) Holiday Cake: Devil's food cake with swirled white chocolate mousse filling, buttercream frosting, and holiday sprinkles (Dec. 1 through Jan. 9) Rancho del Zocalo Restaurante (Dec. 22 through 25) Holiday Special: Chicken tinga, beef barbacoa, cheese tamale, Spanish rice, beans, and bolillo (New)  Red Rose Taverne (Mobile order available)  Holiday Grey Stuff: with holiday sprinkles and a white chocolate star (Nov. 10 through Jan. 9)  Mickey-shaped Gingerbread: Soft gingerbread Mickey-shaped cookie with sprinkles (Available Nov. 10 through Jan. 7)  Mocha Peppermint Taverne Cold Brew: Peppermint cold brew with chocolate peppermint topper and crushed peppermint (Non-alcoholic) (New) (Nov. 10 through Jan. 9) > Mike's Pick Holiday Punch: Pomegranate, lemonade, and ginger beer with spiced coconut topper (Non-alcoholic) (New) (Nov. 10 through Jan. 9) River Belle Terrace (Nov. 10 through Jan. 9)  Sticky Toffee Pudding Jar: Sticky toffee pudding infused with house-made pudding (New) Cranberry Apple Tart: topped with streusel with caramel sauce (New) (Plant-based)  Royal Street Veranda (Nov. 10 through Jan. 7; mobile order available) Cookies and Cream Fritters dusted with chocolate cookie sugar and served with a sweet cream-cheese dipping sauce (New) Sweet Cream Cheese Dipping Sauce (New) Stage Door Café (Nov. 10 through Jan. 7; mobile order available) Holiday Wreath Funnel Cake: with apple cider drizzle, fresh baked apples, whipped topping, and holiday sprinkles (New) The Tropical Hideaway (Nov. 10 through Jan. 7) Holiday DOLE Whip Sundae: DOLE Whip strawberry and lime, gummy topper, and seasonal sprinkles (New) > Mike's Pick Troubadour Tavern (Nov. 10 through Jan. 9; mobile order available)Celebration Potato: Pulled smoked turkey, whipped cream cheese, stuffing, cranberry sauce, gravy, and fried onions (New) Churros at small world Promenade and Casey Jr. Circus Train (Nov. 10 through Jan. 9) Gingerbread Churro: Churro rolled in gingerbread sugar (New) Butterscotch Dipping Sauce (New) Churros near Big Thunder Mountain Railroad (Nov. 10 through Jan. 7)Chestnut Churro: Classic churro with chestnut sauce drizzle and crushed meringue topping (New) Churros near Buzz Lightyear Astro Blasters (Nov. 10 through Jan. 9)  Chocolate Sugar Churro: Churro tossed in a chocolate sugar mix served with a side of peppermint chocolate ganache (New) Peppermint Ganache Dipping Sauce: Chocolate ganache sauce with peppermint and white chocolate bits (New) Churros near Haunted Mansion (Nov. 10 through Jan. 7)  Sugar Plum Churro: Churro rolled in tart raspberry sugar (New) Marshmallow Dipping Sauce (New) Churros near Sleeping Beauty Castle and Town Square (Nov. 10 through Jan. 9)  Mint Chip Churro: Churro rolled in chocolate cookie dust and mint sugar Mint-Chocolate Dipping Sauce: Marshmallow creme infused with mint and topped with crushed chocolate cookies Pretzels at small world Promenade (Nov. 10 through Jan. 9)Butterscotch Dipping Sauce (New) Popcorn near Haunted Mansion (Nov. 10 through Jan. 7)Christmastime Popcorn: Freshly popped buttered popcorn served with M&M's and mini marshmallows ​(New)  Pretzels near Star Tours – The Adventures Continue (Nov. 10 through Jan. 9) Toffee Pretzel: Cream cheese-filled pretzel sprinkled with toffee sugarCandy Palace and Candy Kitchen and Pooh Corner (Available Nov. 3 through Jan. 1; mobile order available)  Mickey Christmas Lights Apple: Green apple dipped in caramel with two marshmallows ears enrobed in green, white chocolate and with black dark chocolate and M&M's lights (New)  Holiday Mickey Cake Pop: Chocolate cake pop dipped in milk chocolate and decorated with red sanding sugar and green M&M'S chocolate candies (New)  Holiday Tree Cereal Treat: Tree-shaped cereal treat dipped in green, white chocolate and decorated with white chocolate, white sanding sugar, and a yellow, chocolate Mickey star (New)  Peppermint Patties: Mixture of fondant sugar, powder sugar, and peppermint flavoring dipped in dark chocolate (New) (Only available at Candy Palace and Candy Kitchen) Peppermint Bark: Peppermint-flavored dark chocolate and white chocolate sprinkled with Christmas sprinkles and marshmallows (New) (Only available at Candy Palace and Candy Kitchen) Minnie Santa Hat Apple: Green apple dipped in caramel with two marshmallows ears enrobed in milk chocolate, rolled in red sanding sugar, and embellished with white M&M'S chocolate candies and a white chocolate Santa hat with a bow Snowflake Apple: Green apple dipped in caramel with two marshmallows ears enrobed blue, white chocolate and decorated with a white chocolate snowflake and white sanding sugar (Only available at Candy Palace and Candy Kitchen) Minnie Santa Hat Cereal Treat: Mickey-shaped cereal treat dipped in milk chocolate and decorated with red sanding sugar, green M&M'S chocolate candies, and a Santa hat (New) Snowman Cake Pop: Vanilla cake pop dipped in white chocolate and decorated with dark chocolate face, M&M'S chocolate candies, a sour belt, and orange jellybean (Only available at Candy Palace and Candy Kitchen) Holiday Minnie Cake Pop: Vanilla cake pop with two marshmallows ears dipped in red, white chocolate, drizzled with green, white chocolate, embellished with a red, polka dot Minnie bow Holiday Milk Marshmallow Wand: Marshmallows dipped in caramel and then milk chocolate drizzled with green and red chocolate Mickey Gingerbread Cereal Treat: Mickey-shaped cereal treat dipped in milk chocolate and decorated with red and green colored-chocolate and a dark chocolate Mickey Peppermint Marshmallow Wand: Marshmallows dipped in caramel and then dark chocolate covered in crushed peppermint Disney California Adventure Park Aunt Cass Café (Nov. 10 through Jan. 7; mobile order available)   Christmas Tree Pull-apart Sourdough Bread (Plant-based)  Snowman Sourdough Bread (Plant-based)  Candy Cane Sourdough Bread (Plant-based) Mickey-shaped Gingerbread: Soft gingerbread Mickey-shaped cookie with sprinkles Award Wieners (Nov. 10 through Jan. 9; mobile order available)  Hollywood Beef Dip: Sliced roast beef on toasted hoagie roll with fried pickles, provolone, avocado spread, caramelized onion, and jalapeño-spiced au jus served with choice of Cuties Mandarin Oranges or filmstrip fries (New) > Mike's Pick Milk and Cookies Funnel Cake Fries: Funnel cake fries topped with cookie dough ice cream, caramel sauce, and mini cookies (New) Brewery X Purple Dusk Hard Seltzer (New) Boudin Bread Cart (Nov. 10 through Jan. 7)   Christmas Tree Pull-apart Sourdough Bread (Plant-based)  Snowman Sourdough Bread (Plant-based)  Candy Cane Sourdough Bread (Plant-based) Cappuccino Cart (Nov. 10 through Jan. 7; mobile order available) Salted Caramel-Mocha Bundt Cake: Coffee bundt cake filled with salted caramel and finished with ganache, sprinkles, and white chocolate mousse Mickey-shaped Gingerbread: Soft gingerbread Mickey-shaped cookie with sprinkles Clarabelle's Hand-Scooped Ice Cream (Mobile order available)  Snowball Hard Float: Cranberry pomegranate seltzer, vanilla ice cream, cranberry sauce drizzle, and a rosemary garnish (New) (Available Nov. 10 through Jan. 9) Happy Holidays Hard Float: Champagne, raspberry sorbet, and a fresh raspberry garnish (New) (Dec. 17 through Jan. 9)  Cozy Cone Motel 1 – Churros (Nov. 10 through Jan. 9; mobile order available) Cranberry Yogurt Churro: Cinnamon sugar churro, cranberry yogurt sauce, crushed pretzels, and sprinkles (New) Nog Chata with Rumchata topped with whipped cream and sprinkles Cozy Cone Motel 2 – Ice Cream Cones (Nov. 10 through Jan. 7; mobile order available)Christmas Tree Cone: Peppermint soft-serve decorated with holiday sprinklesCozy Cone Motel 3 – Chili Cone Queso (Nov. 10 through Jan. 7; mobile order available)Chicken Pesto Cone: Creamy pesto alfredo pasta, marinated chicken, balsamic glaze, bruschetta tomatoes, and Romano cheeseCozy Cone Motel 4 – Frozen Cone-Coctions (Nov. 10 through Jan. 9; mobile order available)Gingerbread Mule: Cinnamon whiskey, ginger beer, lemon juice, and gingerbread syrup garnished with a maraschino cherry (New) Fiddler, Fifer & Practical (Nov. 10 through Jan. 7) Caramel Pecan Roll: Cinnamon roll with roasted pecans, caramel sauce, and banana slices (New) Mickey Gingerbread: Soft gingerbread Mickey-shaped cookie (Limit five per person, per transaction) Flo's V-8 Café (Nov. 10 through Jan. 7; mobile order available) Gingerbread Shake: Gingerbread-spiced milk shake and whipped cream with holiday bundt cake (Also available with a souvenir glass) (New) Hollywood Lounge (Nov. 10 through Jan. 9; mobile order available)  Cran-Raspberry Refresher: Cranberry and raspberry lemonade with a splash of Sprite topped with mint and a cherry (Non-alcoholic beverage) (New) Rök House Brewing Co. Winter Nights Imperial Black Ale (New) Seaborn Merry Cranberry Margarita (New) Gin Lavender Lemonade: Lavender lemonade with gin and a lavender sprig (New) > Mike's Pick Smoky Hibiscus Orange Cocktail (New) > Mike's Pick Shimmering Apple Pie Cocktail: Cinnamon whiskey with pineapple juice, sour mix, green apple liquor and edible gold glitter (New) Mendocino Terrace (Nov. 10 through Jan. 7; mobile order available)Mistletoe Mule: A twist on a classic mule with cranberry juice and agave garnished with a sprig of rosemary and a cape cranberry (New) Mortimer's Market (Nov. 10 through Jan. 7)Christmas Tree Pull-Apart Sourdough Bread (Plant-based) Smokejumpers Grill (Nov. 10 through Jan. 9; mobile order available)  Caramel Crispy Churro Shake: Caramel-flavored shake, dulce de leche, crispy churro cereal, whipped cream, and chocolate garnish (New) Hibiscus Blueberry Agua Fresca: Hibiscus syrup, blueberry purée, and lime juice served over ice (Non-alcoholic beverage) (New) Golden Road Brewing Christmas Cart Wheat Ale (New) Peach Passion Fruit Hard Lemonade: Tequila, lemonade, passion fruit nectar, and peach syrup served over ice (New) Studio Catering Co. (Nov. 10 through Jan. 9; mobile order available)  Filipino Feast Burrito: Pork belly adobo fried rice, pancit, and lumpia in a warm flour tortilla with sweet chili dipping sauce (New) Cran-Raspberry Refresher: Cranberry and raspberry lemonade with a splash of Sprite topped with mint and a cherry (Non-alcoholic beverage) (New) Wine Country Trattoria (Nov. 10 through Jan. 7)Spiced Apple Buck: Maker's Mark Kentucky Straight Bourbon Whiskey, apple spice syrup, ginger beer, and lemon juice garnished with a lemon wheel (New) > Mike's Pick Willie's Churros at Buena Vista Street (Available Nov. 10 through Jan. 9)Almond Churro: Churro rolled in cinnamon sugar topped with almond butter, white icing, and roasted sliced almonds (New) Bing Bong's Sweet Stuff and Trolley Treats (Nov. 3 through Jan. 1; mobile order available)  Mickey Christmas Lights Apple: Green apple dipped in caramel with two marshmallows ears enrobed in green, white chocolate and with black dark chocolate and M&M's lights (New)  Holiday Mickey Cake Pop: Chocolate cake pop dipped in milk chocolate and decorated with red sanding sugar and green M&M'S chocolate candies (New)  Holiday Tree Cereal Treat: Tree-shaped cereal treat dipped in green, white chocolate and decorated with white chocolate, white sanding sugar, and a yellow, chocolate Mickey star (New) (Only available at Trolley Treats) Peppermint Patties: Mixture of fondant sugar, powder sugar, and peppermint flavoring dipped in dark chocolate (New) (Only available at Trolley Treats) Peppermint Bark: Peppermint-flavored dark chocolate and white chocolate sprinkled with Christmas sprinkles and marshmallows (New) (Only available at Trolley Treats) Minnie Santa Hat Apple: Green apple dipped in caramel with two marshmallows ears enrobed in milk chocolate, rolled in red sanding sugar, and embellished with white M&M'S chocolate candies and a white chocolate Santa hat with a bow Snowflake Apple: Green apple dipped in caramel with two marshmallows ears enrobed blue, white chocolate and decorated with a white chocolate snowflake and white sanding sugar (Only available at Trolley Treats) Minnie Santa Hat Cereal Treat: Mickey-shaped cereal treat dipped in milk chocolate and decorated with red sanding sugar, green M&M'S chocolate candies, and a Santa hat (New) Snowman Cake Pop: Vanilla cake pop dipped in white chocolate and decorated with dark chocolate face, M&M'S chocolate candies, a sour belt, and orange jelly bean Holiday Minnie Cake Pop: Vanilla cake pop with two marshmallows ears dipped in red, white chocolate, drizzled with green, white chocolate, and a red, polka dot Minnie bow Holiday Milk Marshmallow Wand: Marshmallows dipped in caramel and then milk chocolate drizzled with green and red chocolate Mickey Gingerbread Cereal Treat: Mickey-shaped cereal treat dipped in milk chocolate and decorated with red and green chocolate and a dark chocolate Mickey (Only at Trolley Treats) Peppermint Marshmallow Wand: Marshmallows dipped in caramel and then dark chocolate covered in crushed peppermint Disney ¡Viva Navidad! at Disney California Adventure ParkParadise Garden Grill (Nov. 10 through Jan. 7) Tacos Gobernador: Chipotle-marinated shrimp tacos with pepper Jack cheese served with Spanish rice and refried beans (New)  IMPOSSIBLE Albondigas Soup: IMPOSSIBLE meatballs in a vegetable soup (Plant-based)  Achiote-marinated Half Chicken with Spanish rice, refried beans topped with a nopal salad (New) Shareable Loaded Torta with chicken milanesa, carnitas, sliced ham, chorizo beans, panela cheese, onions, avocado spread, and tomatoes on telera bread served with chips, chorizo beans, and a wedge of street-style watermelon (Serves two to four guests) (New) Street-style Watermelon with lime juice, chile-lime seasoning, and chamoy (New) Chocolate Cake Flan: Layer of flan on chocolate cake with caramel (New) Mango Candy Cocktail: Tequila and mango with a chamoy and chile-lime seasoned rim (New) Modelo Especial Dos Equis Ambar Boardwalk Pizza and Pasta  Al Pastor Pizza with chorizo beans, marinated pork, pineapple, cilantro, onions and avocado salsa (Available by the slice or a whole pie) (Nov. 10 through Jan. 22) Gingerbread Cheesecake topped with vanilla mousse (Nov. 10 through Jan. 7) Hotels of the Disneyland Resort Disney's Grand Californian Hotel & SpaGrand Californian Great Hall Cart (Nov. 10 through Jan. 7)  Mickey Mouse-shaped Poinsettia Cookie Mickey-shaped Gingerbread Cookie Christmas Cookie Holiday Cookie Box: will include two milk chocolate-dipped Mickey-shaped cookies, two raspberry-filled cookies and two sugar cookies with festive sprinkles Assorted Macarons: Assorted macaron box will include two gingerbread, two peppermint and two Mexican hot chocolate Kwanzaa Sweet Potato Loaf Crisped Rice Treat Holiday Cinnamon Buns (New) Hot Cocoa Cookies (New) Coffee with Liqueur (Available with Amaretto, Butterscotch, Captain Morgan, Crown Royal Apple, Godiva Chocolate, Grand Marnier, Jameson Whiskey, Peppermint Schnapps, Rumchata, Rumple Minz, Skrewball Whiskey) (New) Eggnog with Baileys Chocolate Chip Cookie Shot with Milk Gingerbread Cookie Shot with Milk (New) Red Velvet Cookie Shot with Milk (New) Chocolate Chip Cookie Shot with Liqueur (Available with Amaretto, Butterscotch, Captain Morgan, Crown Royal Apple, Godiva Chocolate, Grand Marnier, Jameson Whiskey, Peppermint Schnapps, Rumchata, Rumple Minz, Skrewball Whiskey) Cookie shot with Louis XIII Cognac Cookie shot with Clase Azul Ultra Anejo Downtown Disney DistrictBallast Point Brewing Co. (Nov. 10 through Jan. 7) Butternut Squash Salmon: Skin-on pan-roasted salmon with butternut squash purée, sautéed quinoa, pomegranate sherry reduction, and arugula salad garnish (New)  Beignets Expressed (Nov. 10 through Jan. 7) Maple-bacon Glazed Beignets: Maple-infused icing topped with applewood smoked bacon (New)  California Churro (Nov. 10 through Jan. 7)Peppermint Hot Chocolate Churro: Churro rolled in chocolate sugar, drizzled with mint and chocolate icing, and covered in peppermint candies (New)  Kayla's Cake (Nov. 10 through Jan. 7)Gingerbread Macarons: Gingerbread buttercream, spiced with ginger, cinnamon, nutmeg, clove, and honeyMarceline's Confectionery (Nov. 3 through Jan. 1; mobile order available)  Mickey Christmas Lights Apple: Green apple dipped in caramel with two marshmallows ears enrobed in green, white chocolate and decorated with black dark chocolate and M&M'S chocolate candies lights (New)  Holiday Mickey Cake Pop: Chocolate cake pop dipped in milk chocolate and decorated with red sanding sugar and green M&M's chocolate candies (New)  Holiday Tree Cereal Treat: Tree-shaped cereal treat dipped in green, white chocolate and decorated with white chocolate, white sanding sugar, and a yellow, chocolate Mickey star (New)  Peppermint Patties: Mixture of fondant sugar, powder sugar, and peppermint flavoring dipped in dark chocolate (New)  Minnie Santa Hat Apple: Green apple dipped in caramel with two marshmallows ears enrobed in milk chocolate, rolled in red sanding sugar, and embellished with white M&M'S chocolate candies and a white chocolate Santa hat with a bow Snowflake Apple: Green apple dipped in caramel with two marshmallows ears enrobed blue, white chocolate and decorated with a white chocolate snowflake and white sanding sugar Minnie Santa Hat Cereal Treat: Mickey-shaped cereal treat dipped in milk chocolate and decorated with red sanding sugar, green M&M'S chocolate candies, and a Santa hat (New) Snowman Cake Pop: Vanilla cake pop dipped in white chocolate and decorated with dark chocolate face, M&M'S chocolate candies, a sour belt, and orange jellybean Holiday Minnie Cake Pop: Vanilla cake pop with two marshmallows ears dipped in red, white chocolate, drizzled with green, white chocolate, embellished with a red, polka dot Minnie bow Holiday Milk Marshmallow Wand: Marshmallows dipped in caramel and then milk chocolate drizzled with green and red chocolate Mickey Gingerbread Cereal Treat: Mickey-shaped cereal treat dipped in milk chocolate and decorated with red and green colored-chocolate and a dark chocolate Mickey Peppermint Marshmallow Wand: Marshmallows dipped in caramel and then dark chocolate covered in crushed peppermint Peppermint Bark: Peppermint-flavored dark chocolate and white chocolate sprinkled with Christmas sprinkles and marshmallows (New) Naples Ristorante e Bar (Nov. 10 through Jan. 7) Traditional Chiacchiere Italian Bow Tie Cookies: Slightly sweet, fried angel wing pastries with powdered sugar and blackberry dipping sauce (At Naples Ristorante e Bar and Napolini Pizzeria) Bah Humbug Cocktail: Peanut butter whiskey, white crème de cacao, green crème de menthe, and half and half with a dissolvable holiday message (New)  Scrooged Cocktail: Peanut butter whiskey and eggnog topped with holiday sprinkles (New) Splitsville Luxury Lanes  Peppermint Hot Chocolate: Peppermint hot chocolate topped with whipped cream, peppermint candy cane, crushed peppermint candy, red sprinkles, and cocoa powder (New) (Dec. 1 to 31) Winter White Cosmopolitan: Vodka, orange liqueur, elderflower liqueur, lime juice, simple syrup, and white cranberry-peach juice (New) (Nov. 10 through Jan. 7) Tortilla Jo's (Nov. 10 through Jan. 7)Santa's Margarita for Two: Blanco tequila, peach liqueur, raspberry liqueur, cranberry juice, and sweet and sour garnished with a white sugar rim, and fresh cranberries (New)  Novelties Available Throughout the Resort (Available starting Nov. 10 throughout the holiday season) Chip & Dale Holiday Straw Clip (Limit two per person, per transaction); Available at:  At Disneyland Park: Café Daisy, Gibson Girl Ice Cream Parlor, The Golden Horseshoe, Hungry Bear Restaurant, Lemonade at small world Promenade, Little Red Wagon, and Troubadour Tavern At Disney California Adventure Park: Chiller at Paradise Gardens Park, Mortimer's Market, Schmoozies!, Smokejumpers Grill, and Willie's Churros at Buena Vista Street Christmas Parade Reindeer Sipper (Mobile order available at select locations; limit 10 per person, per transaction); Available at the following locations:  At Disneyland Park: Churros at small world Promenade, Churros near Casey Jr. Circus Train, Galactic Grill, Jolly Holiday Bakery Café, Lemonade at small world Promenade, Plaza Inn, Refreshment Corner, and Tomorrowland Fruit Cart Gold Musical Rotating Tin (Limit two per person, per transaction); Available at:  At Disneyland Park: Popcorn at Tomorrowland, Popcorn near Haunted Mansion, and Popcorn near Mark Twain Riverboat At Disney California Adventure Park: Churros near Redwood Creek Challenge Trail, Popcorn at Pixar Pier, Willie's Churros at Buena Vista Street, Popcorn near Carthay Circle Restaurant, and Popcorn at Grizzly Peak Airfield Holiday Kermit Straw Clip (Limit 10 per person, per transaction); Available at:  At Disneyland Park: Churros near Buzz Lightyear Astro Blasters, Churros near Sleeping Beauty Castle, Churros near Town Square, Lemonade at small world Promenade, Pretzels near Star Tours – The Adventures Continue, and Troubadour Tavern At Disney California Adventure Park: Churros near Redwood Creek Challenge Trail, Mortimer's Market, and Willie's Churros at Buena Vista Street Holiday Olaf Bottle Topper (Limit two per person, per transaction); Available at:  At Disneyland Park: Churros & Lemonade in Critter Country, Churros at small world Promenade, Pretzels near Big Thunder Mountain Railroad, Churros near Buzz Lightyear Astro Blasters, Churros near Big Thunder Mountain Railroad, Churros near Casey Jr. Circus Train, Churros near Haunted Mansion, Churros near Sleeping Beauty Castle, Churros near Town Square, Lemonade at small world Promenade, Pretzels near Big Thunder Mountain Railroad, Pretzels near Star Tours – The Adventures Continue, Ship to Shore Marketplace, and Troubadour Taverne At Disney California Adventure Park: Churros at Hollywood Land, Churros near Redwood Creek Challenge Trail, Mortimer's Market, Willie's Churros at Buena Vista Street, and Outdoor Vending at Disney California Adventure park Holiday Popcorn Bucket (Limit 10 per person, per transaction); Available at:  At Disneyland Park: Popcorn at small world Promenade, Popcorn at Tomorrowland, Popcorn near Central Plaza, Popcorn near Chip ‘n' Dale's GADGETcoaster, Popcorn near City Hall, Popcorn near Fantasyland Theatre, Popcorn near Haunted Mansion, and Popcorn near Mark Twain Riverboat At Disney California Adventure Park: Popcorn at Grizzly Peak Airfield, Popcorn near Carthay Circle Popcorn at Pixar Pier Holiday Stainless Steel Tumbler (Mobile order available at select locations; limit two per person, per transaction); Available at the following locations:  At Disneyland Park: Bengal Barbecue, Galactic Grill, The Golden Horseshoe, Harbour Galley, Hungry Bear Restaurant, Jolly Holiday Bakery Café, Plaza Inn, Rancho del Zocalo Restaurante, Red Rose Taverne, Refreshment Corner, and Stage Door Café At Disney California Adventure Park: Award Wieners, Boardwalk Pizza and Pasta, Cappuccino Cart, Paradise Garden Grill, Smokejumpers Grill At Disneyland Hotel: Coffee House At Disney's Grand Californian Hotel & Spa: GCH Craftsman Grill Holiday Swizzle Stick (Limit two per person, per transaction); Available at:  At Disneyland Park: Rancho del Zocalo At Disney California Adventure Park: Cappuccino Cart, Hollywood Lounge, Sonoma Terrace, and Disney Festival of Holidays Marketplaces At Disneyland Hotel: Trader Sam's Enchanted Tiki Bar, Pool Bar At Disney's Grand Californian Hotel & Spa: Grand Californian Great Hall Cart Holiday Travel Tumbler (Mobile order available at select locations; limit 10 per person, per transaction); Available at the following locations:  At Disneyland Park: Alien Pizza Planet, Bengal Barbecue, Café Daisy, Fantasyland Fruit Cart, Galactic Grill, The Golden Horseshoe, Harbour Galley, Hungry Bear Restaurant, Jolly Holiday Bakery Café, Lemonade at small world Promenade, Lemonade near Tomorrowland Expo Center, Mint Julep Bar, Plaza Inn, Rancho del Zocalo Restaurante, Red Rose Taverne, Refreshment Corner, Royal Street Veranda, Ship to Shore Marketplace, Stage Door Café, and Troubadour Tavern At California Adventure Park: Award Wieners, Boardwalk Pizza and Pasta, Cappuccino Cart, Corn Dog Castle, Paradise Garden Grill, and Smokejumpers Grill At Disneyland Hotel: Coffee House At Disney's Grand Californian Hotel & Spa: GCH Craftsman Grill Mickey Mouse-shaped Peppermint Glow Cube (Limit two per person, per transaction); Available at:  At Disneyland Park: Bengal Barbecue, Galactic Grill, Harbour Galley, Mint Julep Bar, Rancho del Zocalo Restaurante Red Rose Taverne, and Refreshment Corner At Disney California Adventure Park: Bayside Brews, Boardwalk Pizza and Pasta, Corn Dog Castle, Paradise Garden Grill, Smokejumpers Grill, Seasonal Snack, and Disney Festival of Holidays Marketplaces Mickey Mouse-shaped Green Glitter Jingle Bell Glow Cube (Nov. 10 through Jan. 7; limit two per person, per transaction); Available at the following locations:  At Disneyland Park: Bengal Barbecue, Galactic Grill, Harbour Galley, Little Red Wagon, Mint Julep Bar, Red Rose Taverne, and Refreshment Corner At Disney California Adventure Park: Boardwalk Pizza and Pasta, Carthay Circle Restaurant, Clarabelle's Hand-Scooped Ice Cream, Corn Dog Castle, Hollywood Lounge, Smokejumpers Grill, and Studio Catering Co. Mickey Mouse-shaped Red Glitter Jingle Bell Glow Cube (Limit two per person, per transaction); Available at the following locations:  At Disneyland Park: Bengal Barbecue, Galactic Grill, Harbour Galley, Little Red Wagon, Mint Julep Bar, Red Rose Taverne, and Refreshment Corner At Disney California Adventure Park: Boardwalk Pizza and Pasta, Carthay Circle Restaurant, Clarabelle's Hand-Scooped Ice Cream, Corn Dog Castle, Hollywood Lounge, Smokejumpers Grill, and Studio Catering Co. Mickey Mouse Toy Soldier Bucket (Limit two per person, per transaction); Available at:  At Disneyland Park: Popcorn at small world Promenade, Popcorn at Tomorrowland, Popcorn near Central Plaza, Popcorn near City Hall, Popcorn near Fantasyland Theatre, Popcorn near Haunted Mansion, and Popcorn near Mark Twain Riverboat At Disney California Adventure Park: Churros at Grizzly Peak Airfield, Popcorn near Carthay Circle, Popcorn at Pixar Pier, and Willie's Churros at Buena Vista Street --Thank You for Listening to the Disney Travel PodcastThank you very much for listening to this episode, Amelia and I hope that you enjoyed it. If you did, we would be very grateful if you could rate, review and subscribe to the show on Apple Podcasts/iTunes (or on whichever app you choose to listen). A brief review about what you liked most about an episode truly helps to keep the show going by exposing it to new listeners. We look forward to continue producing new episodes each week.Sharing the podcast with your friends and on social media is also extremely helpful and very much appreciated.Contact 1923 Main StreetThank you for listening to the Disney Travel News Podcast at 1923MainStreet.com. As always, we love to get feedback and questions from our listeners and to hear your suggestions and ideas for future episodes.Shop unique and original Disney-inspired t-shirts, sweatshirt, hoodies, yoga leggings, dresses, swimwear and more at the Emporium at 1923 Main StreetPlease be sure to follow along on X, Instagram, Pinterest and Facebook.Thank you for listening and have a magical day!Mike Belobradic and Amelia Belobradic--Media provided by Jamendo

In this week's episode, Kayla and Taylor discuss Shelby Van Pelt's 2022 novel Remarkably Bright Creatures. Topics include the absolute legend that is Marcellus the octopus, elderly care via robots, and how much we Do Not Like a certain character…This week's drink: The Marcellus (a Taylor original!)INGREDIENTS:2 oz dark rum1 oz orange juice½ oz orange liqueur (Grand Marnier if you have it)Ginger beerGarnish: orange peelINSTRUCTIONS:Add rum, orange juice, and orange liqueur to a shaker filled with ice and shake until well chilled.Pur into a tall glass filled with crushed ice. Top with ginger beer. Garnish with an orange peel.Current reads, recommendations, and links:The Making of Another Major Motion Picture Masterpiece by Tom HanksYellowface by R.F. KuangFollow us on Instagram @literatureandlibationspod.Visit our website: literatureandlibationspod.com to submit feedback, questions, or your own takes on what we are reading. You can also see what we are reading for future episodes! You can email us at literatureandlibationspod@gmail.com.Please leave us a review and/or rating! It really helps others find our podcast…and it makes us happy!Purchase books via bookshop.org or check them out from your local public library. Join us next time as we discuss A Thousand Miles to Graceland by Kristen Mei ChaseHere is the beverage recipe for the upcoming episode if you want to drink along with us!Velvet Elvis via drunkardsalmanac.comINGREDIENTS:1.5 oz Tennessee whiskey (like Jack Daniels)1 oz black raspberry liqueur½ oz fresh lime juiceLemonade or lemon-lime sodaGarnish: lime wedgeINSTRUCTIONS:Add whiskey, raspberry liqueur, and lime juice to a shaker.Add ice and shake until frosty cold.Strain into ice-filled glass.Top with lemonade or lemon-lime soda, stir gently. Garnish with lime wedge.

In this episode, we delve into the delightful combination of comfort food and sophisticated spirits on National Macaroni and Cheese Day and National Grand Marnier Day. Discover the origin of macaroni and cheese, a classic dish loved by many, and how it traveled across oceans to land on our plates. We also unravel the creation story of the distinctive Grand Marnier, a French liqueur that adds a dash of elegance to any occasion. Host Marlo Anderson navigates us through these tasty narratives. Until next time, keep celebrating every day!" Learn more about your ad choices. Visit megaphone.fm/adchoices

Steamed puddings are traditionally an inexpensive and if I'm honest, slightly stodgy, pudding option. Not this one. It's light, buttery and even marmalade-haters will love this!    Ingredients: ½ cup orange marmalade - can use any really ½ cup brown sugar ½ cup orange juice 125g butter 3 eggs, separated 1 cup plain flour 2 tsps baking powder Zest of 1 orange ¼ cup sultanas Custard and cream to serve   Method Butter a 3-cup heat proof pudding bowl well. Spoon the marmalade into the base. Dissolve brown sugar in the orange juice. Cream the butter and egg yolks then add the juice/sugar mix and continue beating. Mix in flour, baking powder, zest and sultanas. Beat the egg whites until soft peaks and gently fold into pudding mixture. Scrape into pudding basin, over marmalade. Cover tightly with 2 layers of foil and tie so that it is well sealed. Place in a large saucepan and pour in boiling water to come about half way up the bowl. Cover, bring to a simmer and steam for 1 hour. Remove pudding, cool for 5 minutes and un-mold onto a plate. Serve warm with custard and whipped cream. Tips  For an even more gourmet version, heat up another quarter cup of marmalade with a little orange juice and Grand Marnier and pour over pudding when serving.  A piece of old stocking is perfect for securing the foil as it stretches so you can get it nicely tight.   See omnystudio.com/listener for privacy information.

It's Time for Our Annual Review of the EPCOT Food and Wine Festival Foodie GuideFor 2023 there are a total of 32 new food dishes to try and 42 new beverages options to try at the EPCOT Food and Wine Festival. We share the entire menu including our top picks from what's new and top picks from returning favorites.As a reminder, Emile's Fromage Montage is back and the locations are noted below. This festival food stroll features several cheese dishes from the Global Marketplaces. Pick up a Festival Passport and collect stamps by buying five of these. Once you have at least five you can head over to Shimmering Sips to get a free bonus prize. Shimmering Sips is located on the way to Canada near the Port of Entry.India Food Items:   Curry-spiced Crispy Cheese with mango-curry ketchup (Emile's Fromage Montage) Potato and Pea Samosa with coriander-lime cream (Plant-based)  Chicken Tikka Masala with fennel-spiced yogurt and naan bread Beverages:  Mango Lassi (Non-alcoholic) Taj Mahal Premium Lager SULA Brut Tropicale Sparkling Wine SULA Chenin Blanc Mango Lassi with Sōmrus Chai Cream Liqueur CORKCICLE Stemless Flute Refreshment OutpostFood Item: Spicy Githeri with white beans, pigeon peas, curried BEN'S ORIGINAL Long Grain & Wild Rice, and kachumbari slaw (Plant-based)  Beverages:  Gulf Stream Brewing Co. Cloud 9 Watermelon Hibiscus Lager (New)  Ciderboys Mango Tango Hard Cider (New) North Coast Brewing Co. PranQster Golden Ale (New) Kenya Food Items: Kenyan Coffee Barbecued Beef with sweet potato-corn mealie pap and kachumbari slaw > Mike's Favorite Peri-Peri Skewered Shrimp with citrus-flavored couscous Beverage: 81Bay Brewing Co. Congo PilsnerThe Alps Food Items: Warm Raclette Swiss Cheese with shaved ham, baby potatoes, cornichons, and baguette (Emile's Fromage Montage) Warm Raclette Swiss Cheese with baby potatoes, cornichons, and baguette (Emile's Fromage Montage) Dark Chocolate Fondue with berries, pound cake, and meringues (New)  Beverages:  Stiegl Brewery Key Lime Radler Huber Vision Grüner Veltliner Frozen Rosé Germany Food Items: Schinkennudeln: Pasta gratin with ham, onions, and cheese (Emile's Fromage Montage) Bratwurst on a Pretzel Roll with mustard Apple Strudel with vanilla sauce Beverages:  Gaffel Kölsch Weihenstephaner Festbier Schöfferhofer Prickly Pear Hefeweizen Selbach-Oster Riesling Lo Alcohol-Removed Riesling (New)  Beer Flight Spain Food Items: Charcuterie in a Cup with a selection of imported Spanish meats, cheeses, olives, and an herbed serrano vinaigrette (Emile's Fromage Montage) Paella with saffron rice, chorizo, and shrimp Seafood Salad with shrimp, bay scallops, mussels, extra virgin olive oil, white balsamic vinegar, and smoked paprika Beverages:  Viña Borgia Macabeo White Sangria (New) Viña Borgia Rosé Sangria (New) Viña Borgia Garnacha Red Sangria (New) Sangria Flight (New)  Flavors of America Food Items: Italian Hot Beef Sandwich with shaved beef au jus and spicy giardiniera (New)  > Mike's Pick  > Amelia's pick Cioppino: Seafood Stew with saffron-infused tomato-fennel broth and crostini (New) Chilaquiles: Corn tortilla chips tossed in salsa verde with ranchero chicken, queso fresco, cilantro-lime crema, and a soft-poached egg (New)  Freshly Baked Carrot Cake with walnuts and cream cheese icing Beverages:  Rogue Dreamland American Lager Goose Island Beer Co. Neon Beer Hug Left Hand Brewing Sawtooth Amber Ale Beer Flight Greece Food Items: Spanakopita Griddled Cheese with pistachios and honey (Emile's Fromage Montage) Lamb Gyro with shaved lettuce, tomatoes, red onion, and tzatziki on warm flatbread Plant-based IMPOSSIBLE Moussaka (Plant-based) (New)  Beverages:  Mylonas Winery Assyrtiko White Wine Skouras ‘Zoe' Rosé Kir-Yianni Naoussa Xinomavro Dry Red Wine Flight Tangierine Café: Flavors of the Medina (Morocco)Food Items: Grilled Kebabs with carrot-chickpea salad and garlic aïoli  Chermoula Chicken Moroccan-spiced Lamb Falafel Pita with Tahini Sauce (Plant-based)  Stone-baked Moroccan Bread with hummus, chermoula, and Zhoug dips (Plant-based) Pistachio Cake with cinnamon pastry cream and candied walnuts Beverages:  3 Daughters Brewing Fig Hard Cider Keel Farms Raspberry Citrus Hard Cider (New)  Blake's Hard Cider Co. Peach Party Peach & Blackberry Hard Cider (New) Fig Cocktail with fig vodka, sparkling wine, and cranberry juice Hard Cider Flight CORKCICLE Stemless Flute Belgium Food Items: Beer-braised Beef served with gouda mashed potatoes Belgian Waffle with warm chocolate ganache Belgian Waffle with berry compote and whipped cream Beverages:  Belgian Chilled Coffee (Non-alcoholic) Brasserie D'Achouffe Houblon Chouffe IPA (New) Delirium Red Fruit Belgian Ale Brewery Van Steenberge Gulden Draak Tripel Ale (New) Belgian Chilled Coffee featuring ChocoLat Deluxe Salted Caramel Chocolate Liqueur Beer Flight Brazil Food Items: Feijoada: Black beans with pork belly, Brazil nut pesto, and Long Grain White Rice Pão de Queijo: Brazilian cheese bread (Emile's Fromage Montage) Beverages:  Xingu Brazilian Black Lager Frozen Caipirinha with cachaça Ireland Food Items: Fisherman's Seafood Pie Roasted Irish Sausage with colcannon potatoes and onion gravy Warm Chocolate Pudding Cake with Irish cream liqueur custard Beverages:  Kilkenny Irish Cream Ale Bunratty Mead Honey Wine Guinness Baileys Coffee Shake Canada Food Items: Canadian Cheddar and Bacon Soup served with a pretzel roll (Emile's Fromage Montage) Canadian Filet Mignon served with mushrooms, Boursin Black Truffle & Sea Salt mashed potatoes and a Boursin Black Truffle & Sea Salt whipped butter Beverages:  Collective Arts Brewing Audio/Visual Lager Château des Charmes Cabernet Sauvignon Refreshment Port Food Items: Braised Beef Poutine: French fries with braised beef, Boursin Garlic & Fine Herbs cheese sauce, cheese curds, crumbled Boursin Garlic & Fine Herbs, and gherkin relish Cinnamon-Sugar Beaver Tail (New) > Amelia's pick Beverages:  Boulevard Brewing Co. Quirk Pineapple Orange Whip Hard Seltzer Florida Orange Groves Winery Sparkling Peach Australia Food Items: Sweet-and-Spicy Bush Berry Shrimp with pepper, onion, snap peas, and sweet chili sauce Roasted Lamb Chop with mint pesto and potato crunchies Lamington: Yellow cake with raspberry filling with chocolate and coconut Beverages: Yalumba ‘The Y Series' Viognier Château Tanunda Grand Barossa Shiraz Shimmering Sips hosted by CORKCICLEFood Item:Guava Cake with whipped cream and coconut (Plant-based)  Beverages: Tropical Mimosa with sparkling wine and Minute Maid Passion Fruit, orange, and guava juices Berry Mimosa with berry fizz sparkling wine and white cranberry juice (New)  Blood Orange Mimosa with sparkling wine and blood orange juice Beer Mimosa: Boulevard Brewing Co. Berry Noir Sour Ale and sparkling wine Mimosa Flight Coastal Eats Food Items: Lump Crab Cake with Cajun-spiced vinegar slaw Oysters Rockefeller Beverages:  Wildly Brut Cuvée (New)  Cape Codder: Boyd & Blair Potato Vodka with cranberry, pomegranate, and lime Flavors from Fire Food Items: The IMPOSSIBLE Burger Slider with wasabi cream and spicy Asian slaw on a sesame seed bun (Plant-based)  Smoked Corned Beef with house-made potato chips, cheese curds, pickled onions, and beer-cheese fondue (Emile's Fromage Montage) Chimichurri Marinated Skirt Steak Taco with crushed avocado, grilled corn salsa, pickled red onions, queso fresco, and cilantro-lime cream (New) > Mike's Pick Spiced Chocolate Tart with BBQ potato chip crust, salted whisky-caramel, and smoked sea salt (New) > Mike's Pick Beverages:  Saugatuck Brewing Company Bonfire Beer Four Virtues Bourbon Barrel Zinfandel Swine Brine featuring Jim Beam Bourbon The Fry Basket Food Items: Adobo Yuca Fries with garlic-cilantro aïoli (Plant-based)  Fry Flight  Sea Salt and Malt Vinegar Fries (Plant-based) BBQ Bacon Fries with smoked aïoli Sweet Potato Casserole Fries with candied pecans, toasted marshmallow cream, and maple bourbon glaze Pickle Fries with dill ranch (New) > Mike's pick Beverages:  Salty Dog Cocktail: Boyd & Blair Potato Vodka with grapefruit juice, ginger, simple syrup, and lime with a salted rim Stone Brewing Buenaveza Salt & Lime Lager (New)  Brew-Wing Lab at the OdysseyFood Items: Peanut Butter and Jelly Sticky Wings Garlic-Parmesan Wings Orange-Cardamom Wings (New)  Traditional Buffalo Wings with celery and ranch IMPOSSIBLE Buffalo Chicken Tenders with plant-based blue cheese, plant-based ranch, and celery (New) (Plant-based)  Unnecessarily Spicy, Yet Extremely Tasty Scotch Bonnet Pepper-Curry Wings with cool cucumber yogurt (New) > Mike's Pick Buffalo Brussels Sprouts with plant-based blue cheese and plant-based ranch (Plant-based)  Beverages:  Frozen Fusion: Twinings Pomegranate and Raspberry Herbal Tea fused with orange ice cream molecules (Non-alcoholic) (New) Pickle Milkshake (Non-alcoholic) (New) > Mike's Pick Sun King Brewing Caipirinha Lager (New)  Brew Hub French Connection IPA (New) 3 Daughters Brewing Old Fashion Porter (New) Beer Flight Blake's Hard Cider Co. Tropicolada Hard Cider (New) Bold Rock Peach Berry Hard Cider (New) 3 Daughters Brewing Raspberry Lemonade Hard Cider (New) Cider Flight Connections Cafe and Connections EateryFood Item:Remy Liege Waffle: Cream cheese Liege waffle with cream cheese icing, graham cracker crumbs, and a Remy chocolate garnish > Amelia's Favorite Beverage: Yucatan Sunset Margarita: Teremana Blanco Tequila, passion fruit syrup, Bols Triple Sec 30 proof Liqueur with lime and orange juicesHawaii (Opening August 15) Food Items: Kālua Pork Slider with Sweet-and-Sour DOLE Pineapple Chutney and spicy mayonnaise SPAM Sushi with sushi rice, Teriyaki-glazed SPAM, spicy mayonnaise, eel sauce, and nori Passion Fruit Cheesecake with toasted macadamia nuts (Emile's Fromage Montage) Beverages: Kona Brewing Co. Hanalei Island IPA Florida Orange Groves Sparkling Pineapple Wine AULANI Sunrise: Vodka, DOLE Pineapple Juice, and grenadine The Noodle Exchange (Opening August 15)Food Items: Shaved Beef Ramen with shiitake mushrooms, pickled carrots and daikon radish, shaved peppers, and a soy egg in citrus-sesame broth IMPOSSIBLE Pork Ramen with shiitake mushrooms, pickled carrots and daikon radish, baby bok choy, and a soy egg in savory chicken broth Thai Shrimp with rice noodles, shiitake mushrooms, and basil in coconut-curry broth Tofu Ramen with shiitake mushrooms, pickled carrots and daikon radish, shaved peppers, and baby bok choy in citrus-sesame broth (Plant-based)  Beverages:  Parish Brewing Strawberry Mochi Berliner Weisse (New)  Pacific Rim Solstice Vineyard Old Vine Riesling (New) NEW! Char & Chop (Opening Later This Fall) Food Items: Roasted Porchetta with lemon-parsley salsa verde and shaved fennel salad (New)  Grilled IMPOSSIBLE Spicy Sausage with herbed polenta, puttanesca sauce, and ricotta (New)  Meat Assorti: Trio of shaved meats with baby arugula, pickled mustard seeds, truffle oil, and grilled ciabatta (New)  Beverages:  Krombacher Pilsner (New)  North Coast Laguna Baja Vienna Lager (New) Motorworks Brewing Midnight Espresso Coffee Porter (New) GoGi ‘Birdie' Pinot Noir Bloody Mary with Seaside Grown Bloody Mary Mix and Kurvball Barbecue Whiskey Beer Flight NEW! Wine & Wedge (Opening Later This Fall)Food Items: Assorted Artisanal Cheeses and Accompaniments (New) (Emile's Fromage Montage) Boursin Fig & Balsamic Soufflé with fig tapenade (New) (Emile's Fromage Montage) Southern Pimento Cheese with bread-and-butter pickled vegetables and grilled bread (New) (Emile's Fromage Montage) Artist Palette of Wine and Cheese: Assorted Artisanal Cheeses and Accoutrements paired with Selbach-Oster Zeltinger Sonnenuhr Riesling Spätlese, Hartley Apple Brandy, and Florida Orange Groves Winery Black and Blue Port (New)  Beverages:  Selbach-Oster Zeltinger Sonnenuhr Riesling Spätlese (New)  Hartley Apple Brandy (New) Florida Orange Groves Winery Black and Blue Port (New) NEW! Bubbles & Brine (Opening Later This Fall)Food Items: Jumbo Shrimp Cocktail with prosecco cocktail sauce and grilled lemon (New)  Jonah Crab Claw Cocktail with stone-ground mustard sauce (New) Caviar with traditional accompaniments, champagne cream, and blini (New) Beverages:  Moët & Chandon Impérial Veuve Clicquot Rosé Dom Pérignon NEW! Swirled Showcase (Opening Later This Fall) Food Items: Mickey-shaped Liquid Nitro Cake > Amelia's pick Soft-serve in a Waffle Cone > Amelia's pick Vanilla Apple-Cinnamon Salted Caramel Cream Soda Float with vanilla soft-serve > Amelia's pick Fanta Grape Float with vanilla soft-serve > Amelia's pick Beverages:  Frozen Apple Pie (Non-alcoholic) Cinnamon Apple Cider (Non-alcoholic) 3 Daughters Toasted Coconut Porter 3 Daughters Toasted Coconut Porter Float with vanilla soft-serve Berry Fizz Fragolino Red Sparkling Wine Float with vanilla soft-serve MexicoFood Items: Tostada de Carnitas: Braised pork on a fried corn tortilla with black beans, avocado mousse, queso fresco, and chives (New)  Taco de Costilla: Slow-braised beef short rib on a corn tortilla with salsa de chile morita, avocado mousse, and spring onions (New) > Mike's Pick Pastel Imposible: Layers of traditional Mexican flan and tres leches with guava and cajeta (New)  Beverages:  Mexican Craft Beer Trouble in Paradise Margarita: Ilegal Mezcal, Combier Watermelon Liqueur, Rosé Wine, Lime Juice, and Agave with a Chili-Lime Powder Rim (New)  Fly Away Margarita: Nocheluna Sotol, Pineapple-Ginger Juice, Chile Ancho Verde Liqueur, and Ambhar Blanco Tequila with a Sweet Dried Chili Salt Rim (NEW) > Mike's Pick FranceFood Items: Beignet aux Trois Fromages: Warm beignet filled with three cheese blend Croissant aux Escargots: Escargot croissant with garlic and parsley Boeuf Bourguignon, Pommes Dauphine: Braised short ribs in cabernet with puffed potatoes Crème Brûlée Vanille à la Confiture de Fraises: Vanilla crème brûlée with house-made strawberry jam Beverages:  Strawberry Rose Mimosa: Pol Remy Sparkling Wine, orange juice, and Monin Strawberry Rose Merlot-Cabernet Sauvignon Blend (New)  Chardonnay (New) Parisian Cosmo Slush: Vodka, Grey Goose Le Ctiron Vodka, Grand Marnier, and cranberry juice (New) > Mike's Pick ItalyFood Items: Focaccia Ripiena: Freshly-baked focaccia, beef meatballs, tomato sauce, and burrata cheese (New) > Mike's Pick Cavatelli with sweet sausage ragoût and crispy Applewood-smoked bacon (New)  Lemon Ricotta Cheesecake with vanilla cream and strawberry compote (New) > Amelia's pick Beverages:  Prosecco Moscato Chianti Italian Sangria (Red or White) Italian Margarita with tequila and limoncello Peroni Pilsner ChinaFood Items: Pan-fried Chicken Dumplings with house-made sweet-and-spicy sauce Crispy Duck Bao Bun with hoisin sauce (New)  Dandan Noodles: Spicy pork with Sichuan sauce, peanut butter, and sesame Beverages:  Passion Fruit Bubble Tea (Non-alcoholic) Fiery Dream: Citrus vodka, triple sec, guava nectar, and spicy hot honey syrup ByeJoe Punch: Chinese BaiJiu spirit, piña colada mix, lychee syrup, and sparkling water Fireworks: Jose Cuervo Gold Tequila, citrus vodka, orange juice, and mango syrup Brew Hub Lychee Foo Draft Beer JapanFood Items: Teriyaki Chicken Bun: Steamed bun filled with chicken, vegetables, and teriyaki sauce Fire Taiko Roll: Sushi roll with spicy tuna, cucumber, and pickled daikon radish served with spicy sauce (New)  Beef Wa-Gyu Don: Traditional Japanese rice bowl with American wagyu beef over steamed white rice (New)  Beverages:  Sake Passion Cocktail (New)  Moon on the Water Sake (New) Brew Hub Momo Amber Ale (New) Funnel CakeFood Item:Candied Bacon Funnel Cake: Funnel Cake topped with Vanilla Ice Cream, Candied Bacon, and Maple Syrup Drizzle (New) > Amelia's pick Joffrey's Coffee & Tea Company The American Adventure – Nutty Caramel Mocha Cold Brew: A sweet blend of caramel mudslide cold brew, caramel syrup, peanut butter syrup, and chocolate syrup topped with whipped cream and caramel sauce (Spirited version available with Carolans Peanut Butter Irish Cream Liqueur) (New) Near Canada – Frozen Roseberry: A refreshing blend of frozen lemon and strawberry-rose syrup (Spirited version available with Grey Goose Vodka) (New)  World Discovery (Near Mission: SPACE) – Amaretto Iced Tea: A sweet and nutty blend of black iced tea and amaretto syrup (Spirited version available with Citrónge Orange Liqueur) (New)  World Showcase (Near Disney Traders) – Java Horchata: A sweet blend of espresso and horchata topped with whipped cream and cinnamon (Spirited version available with Grey Goose Vodka and Kahlúa Liqueur) (New)  --Thank You for Listening to the Disney Travel PodcastThank you very much for listening to this episode, Amelia and I hope that you enjoyed it. If you did, we would be very grateful if you could rate, review and subscribe to the show on Apple Podcasts/iTunes (or on whichever app you choose to listen). A brief review about what you liked most about an episode truly helps to keep the show going by exposing it to new listeners. We look forward to continue producing new episodes each week.Sharing the podcast with your friends and on social media is also extremely helpful and very much appreciated.Contact 1923 Main StreetThank you for listening to the Disney Travel News Podcast at 1923MainStreet.com. As always, we love to get feedback and questions from our listeners and to hear your suggestions and ideas for future episodes.Please be sure to follow along on Twitter, Instagram, Pinterest and Facebook.Thank you for listening and have a magical day!Mike Belobradic and Amelia Belobradic--Media provided by Jamendo

Disney's latest update to Genie+ isn't really big news, but it is a welcome enhancement that may signal more things to come. The good and the bad of this update for the Disney traveler, plus Rogers: The Musical top tips and more Disney travel news. Update to Disney Genie+ Service at Walt Disney WorldIn a first baby step towards making Disney Genie+ a little more flexible, you will now have the option to purchase Genie+ for a single-park option or a new multiple-parks option. With this addition prices may be lower at some parks compared to others. Nothing else has changed. What we're all really waiting for is the ability to be able to make Genie+ reservations before the day of your visit. So while this is a welcome change, it is nothing more than a baby step with the hopes of truly bigger news still to come.--How to Increase Your Odds of Seeing ‘Rogers: The Musical' at Disney California Adventure ParkRogers: The Musical kicks off this week at Disney California Adventure Park and runs until August 31. With that in mind, here is the most important news you need to know as a Disney traveler.Joining the free virtual queue on the Disneyland app is recommendedRogers: The Musical will have several shows daily, Tuesday through Saturday most weeks during its limited-time run. You can gain access to the viewing areas for the show through a virtual queue system available only through the Disneyland app.Each performance day, distribution for the complimentary virtual queue will start at 10:30 a.m. PT for the first two shows of the day and it will reopen at 2:00 p.m. PT for the remaining shows each day.The virtual queue isn't mandatory, but it's highly recommended. If the virtual queue is full, you can check in at the Hyperion Theater before Rogers: The Musical begins to check for any walk-up viewing options.Dining Package for Rogers: The MusicalInstead of going the virtual queue route, you can try to buy a “Rogers: The Musical” Premium Viewing Experience package for $29 per person from the Studio Catering Co. Truck in Hollywood Land. We say try because quantities are limited per performance. The package includes a “Rogers: The Musical” popcorn bucket with kettle corn and choice of bottled beverage, plus access to lounge seating before the show, priority choice of seating in the theater, a souvenir lanyard and access to a unique photo opportunity. --Updates on San Fransokyo Square at Disney California Adventure ParkStarting in mid-July, you'll be able to try some new San Fransokyo food at Lucky Fortune Cookery and the Port of San Fransokyo Cervecería. More dining options and new shopping will open through mid-August.Here's more about what you'll be able to see and do in San Fransokyo Square.·       Interact with Hiro and Baymax, who will say hello outside the Hamada Bot Shop. ·       Near the Hamada Bot Shop will be the San Fransokyo Maker's Market, a store stocked with apparel, homewares and more featuring Baymax and friends. Be sure to look up to the rafters overhead to find the local battlebot champion, Hiro's Megabot.·       Across the way, a vending machine will dispense collectible golden medallions featuring Baymax and other images from San Fransokyo.A look at some of the new San Fransokyo dining options:Aunt Cass Café, the second bakery café operated by Hiro's loving aunt, will serve soups in freshly-baked Boudin sourdough bread bowls and other Japanese-inspired cuisine. Watch for the mural of Aunt Cass' lucky pet cat, Mochi on the storefront.An old fishing net tannery across from the café is being converted to Rita's Turbine Blenders, a giant drink dispenser offering margaritas and cold drinks. The refreshment stand is owned and named after the repair tech who maintains the floating wind turbine (a giant koi fish) that sits atop the structure.In addition to these locations, there will be new menu items at Cocina Cucamonga and Ghirardelli Soda Fountain and Chocolate Shop as well. --Foodie Guide to Flavors of Florida at Disney SpringsFlavors of Florida take place in Disney Springs from July 1 to August 13 at over 30 locations.Here is the complete menu guide to Flavors of Florida 2023 at Walt Disney World, including our top picks.Amorette's Patisserie   Orange Cream Puff: Choux pastry with orange craquelin filled with orange curd and honey orange gel (New) Orange Bird Dome Cake: Layers of Grand Marnier-soaked vanilla chiffon cake, mandarin pâte de fruit, mandarin orange cream, and white chocolate crispy pearls (Available for pre-orders and cake decorating experience) (New) Strawberry Spritzer: French 75 with strawberry purée in a Flavors of Florida CORKCICLE (New) The BOATHOUSEPan Roasted Golden Tilefish: Citrus escabeche, coconut ginger rice, and cilantro aïoli (New) Chef Art Smith's Homecomin' Key West Shrimp Cocktail: Seasoned shrimp tossed with a mix of avocado, mango, cucumber, and a house-made cocktail sauce accompanied by homemade buttermilk crackers (New) Florida Crush Cocktail: Florida oranges and strawberries muddled with Tito's Handmade Vodka, then topped with a splash of freshly-squeezed orange juice and agave syrup (New) Chicken Guy!Sunshine Shake: A blend of hand-spun vanilla soft-serve and fresh Florida orange juice garnished with a crown of fresh whipped creamCity Works Eatery & Pour HouseSeared Grouper: Pan-seared grouper melds with citrus chipotle rice, Cuban spiced black bean puree, smoked watermelon pico de gallo, chili oil, and micro cilantro (New) Coca-Cola Store Rooftop Beverage BarOrange Cream Float: Mix of Coca-Cola, vanilla ice cream and an orange cream bar presented in a novelty cup you can take home for a memorable treat (New) > Amelia's Pick D-Luxe Burger Lime Garage Burger: Deluxe patty topped with pepper jack cheese, pork belly, and fried green tomato served with an avocado, lime, and jalapeño spread Orange Bird Milkshake: Vanilla gelato and orange topped with sprinkles Dockside MargaritasFrozen Orange Daiquiri: Siesta Key Silver rum, Cointreau liqueur, orange juice, and vanilla ice cream garnished with an orange wedge (New) The EdisonSunny Disposition: Florida cane vodka from St. Augustine, Florida orange liqueur, Lillet Blanc, fruity fraise de bois, and local fruits including navel oranges, Minneola tangelos, Plant City strawberries, and Indian River grapefruit (New) > Mike's Pick Enzo's Hideaway & Maria & Enzo's Key West Pink Shrimp Risotto: Fine Italian vialone nano rice, Key West pink shrimp, guanciale, sweet corn, herbs, and pecorino Romano (New) Creamsicle Coppa: Vanilla gelato, made in-house, paired with orange sorbet, whipped cream and white chocolate crunchy pearls, recreating a classic childhood favorite dessert (New) Everglazed Donuts & Cold Brew Citrus Dream Donut: Orange-glazed confection with white buttercream, citrus-flavored icing, an orange-flavored candy, and fresh mint Orange Lemonade with Sweet Cold Foam: Blend of lemonade and orange juice cold foam Frontera Cocina Orange Shrimp Cocktail: Assortment of Florida pink shrimp, hibiscus-citrus avocado salsa, jicama, cucumber, red onions, cilantro, and lime served with tortilla chips Agave Maria: Tromba Tequila Blanco, Ilegal Mezcal Joven, clarified lemon juice, and orange liqueur (New) The Ganachery Honey Lavender Square: Ganache square flavored with honey and lavender and covered in dark chocolate (New) Key Lime Pop: White chocolate with key lime juice and fresh lime zest covered with dark chocolate Gideon's Bakehouse Key Lime Chocolate Chip Cookie: Vanilla bean cookie dough infused with Florida Key lime juice and blanketed with premium chocolate chips and special Key lime pie crumbs (New) Orange Mocha Nitro Cold Brew: Dessert coffee made with locally roasted beans, maple syrup, rich dark chocolate, and delicious Florida oranges (New) House of Blues Restaurant & Bar Florida Sunshine Mango Lager: New seasonal lager on draft from the Winter Garden-based brewery Crooked Can (New) Local Florida Mahi Tacos: Tacos served on a flour tortilla, filled with pickled onion and coleslaw, and topped with cilantro crema and fresh cilantro (New) Jaleo by José Andrés Ensalada de Sandía y Tomate: Salad made with compressed Florida watermelon, heirloom tomatoes, PX reduction, goat cheese, pistachios, and sherry dressing (New) Vieras crudas a los cítricos: Thinly sliced scallops dressed with Florida citrus dressing (New) Gambas Gabardina: Beer-battered Florida Atlantic white shrimp with caper mayonnaise (New) Pato con Melocotónes y Naranjas: Seared duck breast with sweet peaches and a Valencia orange glaze (New) Jamón Serrano con Melón: 24-month cured serrano ham with summer melon and sherry dressing (New) Jock Lindsey's Hangar Bar Florida Shrimp Tacos: Florida jerk marinated gulf shrimp, watermelon, avocado, pico de gallo, and jalapeño served on a corn tortilla with a lime Jock's Citrus Old Fashioned: A classic cocktail with a Florida summer twist Florida Mule: Florida Cane “Orlando Orange” Vodka, ginger beer, orange juice, and simple syrup  Joffrey's Coffee & Tea CompanyBuzzin' Honey Latte: A buzzing combo of espresso, milk, honey, and vanilla syrup topped with cold foam and a special character (New) Morimoto Asia Cedar Key Clams “Chow Fun”: Cantonese dish with fresh Cedar Key clams, flat rice noodles, garlic chives, and Chinese black bean sauce (New) “Banh Gan” Orange Blossom Crème Caramel: Vietnamese crème caramel reimagined with orange segments, sweet cream, and candied zest (New) > Amelia's Pick Orenji Dreamsicle: Cocktail that blends the flavors of Florida and Japan, made with Absolut Vanilia and citrus-infused Haku vodka, Cointreau, orange juice, orgeat, and Calpico (New) PaddlefishKey Lime Pie: Graham cracker crust and torched meringuePizza PontePizza Diavola: Salame Calabrese and chili with local Orlando petal honey (New) > Mike's PickThe Polite PigKey West Pink Shrimp Ceviche: Shrimp, smoked melon, shishito peppers, and local tomato vinaigrette with a drizzle of hot honey (New) Raglan Road Irish Pub and Restaurant Sunshine State of Mind: Sweet orange pudding with whipped cream and an orange butterscotch sauce (New) The Florida Split: Florida P1 Vodka, Florida local J.F. Haden's Mango Liqueur, vanilla ice cream, and orange and mango juice (New) Rainforest Cafe Malibu Combo: Jerk seasoned mahi mahi topped with red onion and pineapple salsa served alongside Caribbean coconut shrimp with a coconut rum sauce and Caribbean rice (New) Sailfish Brewing Sunrise City IPA: West coast-style IPA brewed with Columbus, Amarillo, and Mosaic hops, featuring a smooth finish and notes of bitter citrus (New) Salt & StrawExquisito Guanabana Stracciatella: Tropical guanabana sherbet swirled with ribbons of dark chocolate Stracciatella with a floral undertone (New) The Spice and Tea ExchangeFlorida Sunshine Tea: Blend of floral and citrus flavors (New) (Available hot or iced) Splitsville Dining Room Grilled Key West Pink Shrimp Salad with Strawberry Vinaigrette: Spring mix greens, strawberries, oranges, cucumbers, tomato, parsley, red onions, and feta cheese tossed in strawberry vinaigrette Key Lime Pie Martini: Florida's dessert in a glass rimmed with graham cracker crumbs (New) STK Orlando Cuban Sandwich: Pulled pork, ham, and cheese with pickles and mustard (New) Conch Fritters: Conch fritters with a spicy remoulade sauce and lime wedges (New) Key Lime Bar topped with meringue, lime zest, and toasted coconut (New) Sunshine ChurrosOrange County Creamsicle: Churro rolled in orange sugar topped with cream cheese frosting and a sprinkle of orange and white toppings (New) > Amelia's Pick Swirls on the WaterOrange Bird Sundae: DOLE Whip Orange in a vanilla waffle bowl with whipped cream, green sprinkles, and an Orange Bird chocolate decoration (New) Terralina Crafted ItalianAlmare Spritz (New)  Classico: Classic Italian spritz flavors of bitter orange, rhubarb, and subtle herbal notes Hugo: Refreshing and bright with elderflower, lemon, and mint Rosa: Notes of grapefruit, bitter herbs, and flowers T-REX Blackened Tuna: Tuna seared rare served over cilantro-lime rice with a side of mango, avocado, and heirloom cherry tomato salad (New) Oyster City Mangrove Pale Ale: Classic pale ale with a malty body and mild hops fermented in mangos for a tropical, fruit-forward flavor Vivoli il Gelato Strawberry Shortcake Bombolato: Cake batter gelato, strawberry sauce, and fresh strawberries inside a warm Italian doughnut (New) Orange Blossom Honey Cannoli: Creamy blend of ricotta and orange blossom honey served in a crispy Italian pastry shell (New) > Mike's Pick Wine Bar George— A Restaurant & Bar Dicuru Burrata: Dicuru burrata paired with tomatoes from The Villages Grown, Belle Glade corn, and Olde Hearth sourdough bread featuring ingredients sourced from Florida (New) Frozen Old Fashioned: Frozen old fashioned made with DOLE Whip Orange and George Dickel 8-Year-Old Tennessee Whiskey YeSake Florida Fresh Poke Bowl: Fluffy rice, grilled chicken, crisp lettuce, carrots, cucumber, avocado, mandarin oranges, and tempura crunch topped with a savory roasted sesame sauce (New) Florida Sunset: A tropical blend of Ozeki Sake, Nigori Sake, Monin Banana, and peach syrups and DOLE Pineapple Juice (New) Outdoor Bars Throughout Disney Springs Blood Orange Gin and Tonic: St. Augustine Gin, Tippler's Orange, blood orange, and tonic water garnished with an orange wedge Key Lime Margarita: Patrón Silver tequila, Grand Marnier liqueur, Key lime juice, and vanilla garnished with a half graham cracker rim (New) Thank You for Listening to the Disney Travel PodcastThank you very much for listening to this episode, Amelia and I hope that you enjoyed it. If you did, we would be very grateful if you could rate, review and subscribe to the show on Apple Podcasts/iTunes (or on whichever app you choose to listen). A brief review about what you liked most about an episode truly helps to keep the show going by exposing it to new listeners. We look forward to continue producing new episodes each week.Sharing the podcast with your friends and on social media is also extremely helpful and very much appreciated.Contact 1923 Main StreetThank you for listening to the Disney Travel News Podcast at 1923MainStreet.com. As always, we love to get feedback and questions from our listeners and to hear your suggestions and ideas for future episodes.Please be sure to follow along on Twitter, Instagram, Pinterest and Facebook.Thank you for listening and have a magical day!Mike Belobradic and Amelia Belobradic--Media provided by Jamendo

Make no mistake, being ALONE has absolutely nothing to do with being LONELY. Have you seen the woman that sits at the bar by herself, glass of wine, and absolutely content? Or do you know that married guy living a single life, pleading for the attention of a neglectful spouse? So many examples like these and everything in between speak to the magnitude of loneliness versus being alone. The idea of being alone is a state of being and lonely is a state of emotion. This episode will give you a better perspective on choosing your state wisely and living more fulfilled…whether you're amongst others or by your lonesome.  Sip of the Day: Agent Orange - 1.5oz vodka, 3/4oz Grand Marnier, 1/4oz Cointreau, 1/2oz orange juice.  Shake with ice and strain into a cocktail glass. Questions, reviews and topics you would like to hear on the show: Website: podcastsoe.com Instagram: @soe_podcast YouTube: Sippin On Excellence Connect with Doc! Website: huntspine.com Instagram: @leonelhunt Connect with Coach KJ! Website: coachkj.com Instagram: @coachkjknows

Are you ready for you to not be you anymore? But who will you if you're not going to be you? Only you can decide! Can the true nature of a person really change? Is the need to change more of an evolution of purpose or a need to be a sacrificial lamb for other's "needs"?  This episode is all about Coach and Doc sharing their fundamental beliefs about that friend or foe...CHANGE. Sip of the Day: Cadillac Margarita - 1.5oz. reposado tequila, 1oz. Cointreau, 1oz. lime juice, 1/2oz. agave syrup.  Shake over ice and pour it up.  Add 1oz. Grand Marnier as a floater to make it that smooth ride! Questions, reviews and topics you would like to hear on the show: Website: podcastsoe.com Instagram: @soe_podcast YouTube: Sippin On Excellence Connect with Doc! Website: huntspine.com Instagram: @leonelhunt Connect with Coach KJ! Website: coachkj.com Instagram: @coachkjknows

Why is an ambitious spirit perceived as a greedy soul?  Are they one in the same or is there a difference?  Ambition is fueled by the need to excel and succeed while greed is fed by the selfish need to acquire more.  One creates change with self-improvement while building up those in their orbit.  The other gets full and takes home a doggie bag while others starve.  In this episode, Coach and Doc take some hard stances on the often misinterpreted concept of ambition versus greed. Sip of the Day: French Twist - 1.5oz Brandy, 1oz whiskey, 1oz Grand Marnier, 1/2oz lemon juice. Shaken over ice and served up in a chilled martini glass   Questions, reviews and topics you would like to hear on the show: Website: podcastsoe.com Instagram: @soe_podcast YouTube: Sippin On Excellence Connect with Doc! Website: huntspine.com Instagram: @leonelhunt Connect with Coach KJ! Website: coachkj.com Instagram: @coachkjknows

Cedric Barbaret, owner, operator and chef of Bistro Barbaret & Bakery in Lancaster, PA, has over 25 years of professional pastry experience as well as a Master's Degree in Pastry from Patisserie Chereau in France. His passion for pastry began at Patissrerie Barbaret, his family's bakery near Lyon, France, where he served his apprenticeship. Chef Barberet's experience includes a position as Executive Pastry Chef at Donald Trump's prestigious Mar-a-Lago Club in Palm Beach, Florida. While working in Palm Beach in 2005, he spent two months creating Donald Trump's five-foot high, seven-tier Grand Marnier chiffon wedding cake. Barberet has also worked at the Las Vegas M Resort Casino & Spa with Executive Pastry Chef Jean Claude Canestrier. In 2009, Barberet joined the prestigious team at Philadelphia's Le Bec-Fin as the Executive Pastry Chef and most recently served as the Executive Pastry Chef for Buddakan. Follow Chef Barbaret on Instagram at @cedricbarbaret or the business at @bistrobarbaretandbakery. In this episode we discuss: Cedric's pastry roots at his family's patisserie in France His decision to get a Master's degree in pastry at the age of 18 How he landed in America as a young pastry chef Designing and making Donald and Melania Trump's wedding cake Opening the luxury M Resort in Las Vegas: hello high volume! His days as Executive Pastry Chef at Le Bec Fin in Philadelphia Winning FoodNetwork's Chopped Sweets And much more!  Episode Sponsored by  Puratos Imagine a milk-alike, plant-based chocolate that tastes great and does good. That's what makes new Belcolade M. Plant Based Cacao-Trace Chocolate so exceptional. Our cocoa beans are carefully selected and fermented to perfection at our post-harvest centers across the globe. The result is a creamy, dairy-free chocolate like no other—and greater income for our cocoa farmers. Take your creations to the next level with Belcolade M. Plant-Based Chocolate. Great Taste, Doing Good. Learn more at https://www.puratos.us/en/chocolate/categories/real-belgian-chocolate/belcolade      

Hey guys this week we are doing The Devil Wears Prada (2006) with our guess Kerby drinking The Devil Wears Nada.   2oz Silver Rum 1/2 oz Grand Marnier  1/2oz Peach Schnapps  3/4 oz Orange Juice 1/2oz Cranberry Juice 1/4 oz Lime Juice  Shake and strain into a chilled Martini glass garnish with orange peel. CHEERS!!!!

The Marry Me cocktail. 1 ounce Grand Marnier2 ounces rum Serve in old fashioned glass.The only instructions they're really giving us on this is put all the cocktail ingredients, all of them, all TWO of them, in the right order. Grand Marnier, and then rum. We're pretty sure no one's gonna give one shit what order those are in, but there you go. BTW if you're gonna marry us, we're gonna ask for more than that. I mean, top it with some champagne or something. Talk about low standards...

Giving Tree Gardens is a full-service organic gardening company in Minneapolis, Minnesota. I first learned about Russ Henry, owner of Giving Tree Gardens and Minnehaha Falls Landscaping, from this Star Tribune article highlighting his entire yard as a garden designed for urban food foraging.Giving Tree Garden started with a few tools and a dream of creating enchanting organic urban gardens. Giving Tree Gardens is an eco-friendly garden landscaping services company. Their hardy gardens, perennials, trees, shrubs, and self-seeding annuals are the backbone of a sustainable garden. They use native plants to attract wild birds, butterflies, and animals. Today Giving Tree Gardens services residential and commercial clients throughout the Twin Cities metro area. Their Bee Lawn is a popular way to start your eco-conscious lawn care.Subscriber Bonus:As a bonus to this episode, I wanted to include the recipe for my June Berry Drink Syrup that I get from the Serviceberry trees in my Golden Valley yard and Ely. I make the syrup and use it on pancakes or in a June Berry Martini Cocktail or Mocktail.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.June Berry Drink SyrupEach Spring, I look for Serviceberry trees to make June Berry syrup.  Note: This syrup could be replicated with blackberries, blueberries, or raspberries. Adjust the sugar as needed based on the sweetness of the berries you pickIngredients3 cups fresh June Berries from your local Serviceberry tree.  Washed, rinsed, and stems picked1 cup water1/3 cup granulated sugar2 Tbsp lemon juiceInstructionsIn a medium heavy-duty saucepan, place berries with 1 cup water and 1/3 cup sugar.Bring to a boil over medium-high heat, reduce the heat to medium-low, and simmer until the berries are very soft and juicy. About 5 minutes.Set a fine sieve over a bowl. Pour the berry pulp into the sieve and allow the juice to drip through. Press the pulp with a rubber spatula to extract as much juice as possible.Add 2 Tbsp lemon juice.Transfer to a mason jar or cruet.June Berry Martini CocktailIngredients1 .5 oz June Berry syrup1 oz vodka1 oz orange liqueur like Grand Marnier or CointreauLemon twist peeled and squeezed into the drink to release the lemon oilInstructionsFill a shaker with ice.Add the syrup, vodka, and orange liquor and shake to combine.Strain into a martini glassGarnish with a twist of lemonJune Berry MocktailIngredients1 .5 oz June Berry syrup3 oz lemonade1 oz sparkling waterLemon twist peeled and squeezed into the drink to release the lemon oilInstructionsFill a shaker with ice.Add the syrup and lemonade and shake to combine.Strain into a rocks glassTop with soda waterGarnish with a twist of lemon.Thank you for reading Stephanie's Dish Newsletter. This post is public, so feel free to share it. Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

Giving Tree Gardens is a full-service organic gardening company in Minneapolis, Minnesota. I first learned about Russ Henry, owner of Giving Tree Gardens and Minnehaha Falls Landscaping, from this Star Tribune article highlighting his entire yard as a garden designed for urban food foraging.Giving Tree Garden started with a few tools and a dream of creating enchanting organic urban gardens. Giving Tree Gardens is an eco-friendly garden landscaping services company. Their hardy gardens, perennials, trees, shrubs, and self-seeding annuals are the backbone of a sustainable garden. They use native plants to attract wild birds, butterflies, and animals. Today Giving Tree Gardens services residential and commercial clients throughout the Twin Cities metro area. Their Bee Lawn is a popular way to start your eco-conscious lawn care.Subscriber Bonus:As a bonus to this episode, I wanted to include the recipe for my June Berry Drink Syrup that I get from the Serviceberry trees in my Golden Valley yard and Ely. I make the syrup and use it on pancakes or in a June Berry Martini Cocktail or Mocktail.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.June Berry Drink SyrupEach Spring, I look for Serviceberry trees to make June Berry syrup.  Note: This syrup could be replicated with blackberries, blueberries, or raspberries. Adjust the sugar as needed based on the sweetness of the berries you pickIngredients3 cups fresh June Berries from your local Serviceberry tree.  Washed, rinsed, and stems picked1 cup water1/3 cup granulated sugar2 Tbsp lemon juiceInstructionsIn a medium heavy-duty saucepan, place berries with 1 cup water and 1/3 cup sugar.Bring to a boil over medium-high heat, reduce the heat to medium-low, and simmer until the berries are very soft and juicy. About 5 minutes.Set a fine sieve over a bowl. Pour the berry pulp into the sieve and allow the juice to drip through. Press the pulp with a rubber spatula to extract as much juice as possible.Add 2 Tbsp lemon juice.Transfer to a mason jar or cruet.June Berry Martini CocktailIngredients1 .5 oz June Berry syrup1 oz vodka1 oz orange liqueur like Grand Marnier or CointreauLemon twist peeled and squeezed into the drink to release the lemon oilInstructionsFill a shaker with ice.Add the syrup, vodka, and orange liquor and shake to combine.Strain into a martini glassGarnish with a twist of lemonJune Berry MocktailIngredients1 .5 oz June Berry syrup3 oz lemonade1 oz sparkling waterLemon twist peeled and squeezed into the drink to release the lemon oilInstructionsFill a shaker with ice.Add the syrup and lemonade and shake to combine.Strain into a rocks glassTop with soda waterGarnish with a twist of lemon.Thank you for reading Stephanie's Dish Newsletter. This post is public, so feel free to share it. Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

The boys are back at it, topics discussed: Who's going be President 47, Does the deep state want Biden out, Ukraine's hand out mentality, Some conspiracy time, Project Veritas strikes again, NYC hotels immigrtion issues, Go west young homeless, Living wage vs reality, The Drink of the Week is Cold Snap by (Sam Adams)  meets Grand Marnier aka Trump in Paris aka Cold Grove, The boys go out to dinner, When is weed going be legal in Missouri, Greg get's a random voice mail from Texas, Chicago school official caught stealing lots and lots of chicken wings,  Bad business ideas, Is Amazon a monopoly, Odds of dying and all the extra banter you expect.   Any questions for an upcoming pod shoot us a line at flyoverboyspod@gmail.com

Dave is back with Andrea Jorgensen and Joe Rondina in this episode of CSG to ignite your holiday spirit. The three of them to talk about nostalgic Christmas recipes like tomato soup and welsh rabbit and the famous Grand Marnier french toast Andrea's grandmother would make on Christmas morning. Joe reports in on all the best holiday activities in Boston that should be on your to-do list, like the Snowport, the SoWa Winter Festival, ice skating, and of course, the coveted holiday tree on the Boston Common. Here is Episode #101, Seattle to Boston, The Round Table with Dave, Andrea and Joe!

EPISODE 4. UFDP continues exploring a bake-off for Three Little Pigs...In Space! Screenwriters Jess and Hannah duke it out as they go through their story milestones for Exec-For-A-Day Erica as she evaluates takes and sips Grand Marnier on ice. Who will Erica choose to move forward in this imaginary development process? Stay tuned to find out!

Foodie Guide to Disney Holiday Gingerbread Treats and Displays 2022If you've ever been to Disneyland or Walt Disney World during the holidays, you know that the sights and smells of Disney gingerbread displays are the true showstopper. So Disney pastry teams have been hard at work bringing gingerbread holiday traditions to life for 2022. Here is everything you need to know about Disney Christmas gingerbread for this holiday season.At Walt Disney WorldAs always there are multiple gingerbread displays to discover at Disney resort hotels. The biggest and most famous of all is the gingerbread house at Disney's Grand Floridian Resort & Spa. This life size gingerbread creation features clouds of cinnamon smoke puffing out of its chimney. The gingerbread for this storybook gingerbread house is made from a classic Austrian recipe. The Grand Floridian gingerbread house decked out with white chocolate, candy canes, edible snowflakes, sugar poinsettias, and 25 hidden Mickeys! On the porches surrounding the house, you'll find an 85-pound chocolate Santa, nutcrackers, toy soldiers, and snowmen that have all been hand-painted by the Grand Floridian Bakery team.This year, for the 50th Anniversary celebration at Walt Disney World Resort, the gingerbread displays feature extra colors and accents inspired by the signature EARidescent look. And of course, in true Disney style, you can even get limited edition pins, mugs, holiday ornaments, and treats! Here's what you can buy at the Grand Floridian Gingerbread House: Freshly baked, homemade Gingerbread Mickeys and Shingles, Stollen Bread, Brownie Christmas Tree, and Chocolate Peppermint Bark House-made Gingerbread Ornaments and Gingerbread Houses New items include Gingerbread Latte Whoopie Pie and Hot Cocoa Bombs There are assorted Gingerbread Cookie Bags, Marshmallow Pops, and a Caramel Pecan Fudge Bar There are also gluten-friendly, plant-based, and no-sugar-added treats The Grand Floridian Combo Box features assorted fan favorite treats, including the Chocolate Mickey Ornament, which is exclusive to the Combo Box Shop for Grand Floridian Gingerbread Bakery shirts and more merchandise.At Disney's Animal Kingdom Lodge, a Life-sized Baby Gingerbread Giraffe and a Gingerbread Baby Zebra will appear (November 23). Starting December 6, you can even purchase a Gingeraffe Cookie to enjoy! At Disney's Beach Club Resort, a gingerbread holiday classic has returned. Since 1999, this resort has been home to the life-sized carousel (and it actually turns). This carousel and its horses are created with chocolate, sugar, and fondant along with hand-painted characters and hand-crafted gingerbread shingles and snowflakes decorating the display. What makes this year extra special is that all the horses will celebrate a different Disney princess.  Don't worry, there are limited edition pins, mugs, holiday ornaments and treats including: Signature Stollen Bread Candied Pecans (Plant-based) Trio of Fudge Chocolate Covered Marshmallow Snowman Crispy Rice Treat Chocolate Mickey Cookie (New)  Peppermint Bark Gingerbread Shingle Chocolate Gingerbread Cookie (Gluten-Friendly) Gingerbread Cookie (Gluten-Friendly) Nearby at Disney's BoardWalk Inn their classic gingerbread creation returns on November 17. It's a miniature, edible version of the BoardWalk Deli. Treats you can buy here include: Mickey and Minnie Sugar Cookies BoardWalk Mickey Sugar Cookie (New)  Giant Gingerbread Mickey Cookie (New)  Gluten-Friendly & Plant-based Gingerbread Mickey Cookie Artisan Peppermint Marshmallows (New)  Carnival Bark (New)  Gingerbread Frost Cocktail At Disney's Contemporary Resort the bakery team is back for its 11th year creating their holiday gingerbread display. It arrives on November 11 at 11:00 a.m. The 50th Anniversary Themed Castle Display is a Mary Blair-inspired castle designed by Walt Disney Imagineers and will feature a brand-new 50thanniversary overlay… and 11 hidden 5-legged goats! Don't forget to check for the limited-edition pins, mugs, and holiday ornaments to remember the season. Treats at the Contemporary include: 50th Anniversary Gingerbread Castle Brick (New) Family Tradition Cookie Box featuring a Coconut Macaron from Chef Jeff's family, a Sugar Cookie from Chef Kelly's family, a Butterball from Chef Amber's family, and a Kitchen Sink Cookie representing all the Cast in the Bakery coming together to bring this display back! (New)  Chocolate Peppermint Cookie Linzer Cookie Gluten-friendly 5-Legged Goat Sugar Cookie (New) Dark Chocolate Peppermint Holiday Bar (New) Hot Cocoa Bombs (New)  Frozen drinks with optional alcohol floaters:  Frozen Coquito with a rum floater Frozen Hot Chocolate with peppermint schnapps Frozen Apple Cider with a fireball floater And there's more:·       At several spots across all resorts there's a new Gingerbread Martini with Absolut Elyx Vodka, Rumchata Cream Liqueur, and gingerbread spice featuring a rim of gingerbread, freshly baked in the Resort Bakery. It's the perfect blend of sugar, spice, and everything nice. You'll find this holiday drink at the Grand Floridian Café, Cítricos, and Enchanted Rose at Disney's Grand Floridian Resort & Spa, Boma: Flavors of Africa and Sanaa at Disney's Animal Kingdom Lodge, Chef Mickey's and Outer Rim at Disney's Contemporary Resort, and dinner at Cape May Café at Disney's Beach Club Resort.·       Also returning this year are pin signings with Disney pastry chefs! Dates and times will vary by resort.At the Disney World Parks·       The American Adventure at EPCOT will have a display beginning November 25. This unique display recreates classic monuments in America and EPCOT with gingerbread versions of the Lincoln Memorial, Martin Luther King, Jr. Memorial, The American Adventure building with Regal Eagle Smokehouse: Craft Drafts & Barbecue, and a Festival Kiosk.·       The gingerbread displays are not just found on land – they're also taking to the high seas with the Disney Cruise Line fleet! All five ships will continue the yearly tradition of having the pastry teams onboard build a unique atrium display on the ships. The Disney Wish will join for its inaugural holiday season with an 8-foot-tall, eight-layer masterpiece. Each gingerbread house is unique for each ship and the Disney pastry teams compete to see which Disney ship has the best house!At DisneylandInside the Haunted Mansion, Disneyland guests will uncover the Haunted Mansion Gingerbread House. The pastry team takes over 20 days to bring this nearly 300-pound creation with three moving elements to life. Starting November 14, Disney's Grand Californian Hotel & Spa will be home once again to one of its best holiday traditions – the “Grand” Gingerbread House. This giant gingerbread replica of the hotel is a holiday highlight and a must-see in the lobby. Standing 7 feet tall and 12 feet wide, the structure is created from more than 600 pounds of gingerbread, 600 pounds of powdered sugar, 250 pounds of fondant, 1 pound of pixie dust, and features 25 hidden Mickeys!After taking in the display, you can buy a Limited-Edition Snow Globe Pin featuring Chip ‘n Dale or stop by the GHC Holiday Cart to get holiday treats, including: Mickey Gingerbread Poinsettia Cookie Snowman Cookie Christmas Cookie Hanukkah Cookie Holiday Cookie Box Assorted Macarons (New)  Kwanzaa Sweet Potato Loaf (New)  New Year's Cookie (New)  Rice Krispie Hot Chocolate Hot Apple Cider (Available with Bailey's Irish Cream, Captain Morgan, Grand Marnier, or Rumchata) Waffle Shot (Available with milk, low-fat milk, chocolate milk, or eggnog)  Waffle Shot (Available with Bailey's Irish Cream, Captain Morgan, Grand Marnier, Rumchata, Amaretto, Butterscotch Schnapps, Rumple Minze, Crown Royal Apple, Skrewball Whiskey, Fireball Whiskey, Louis the 13th)  Thank You for Listening to the Disney Travel PodcastThank you very much for listening to this episode, Amelia and I hope that you enjoyed it. If you did, we would be very grateful if you could rate, review and subscribe to the show on Apple Podcasts/iTunes (or on whichever app you choose to listen). A brief review about what you liked most about an episode truly helps to keep the show going by exposing it to new listeners. We look forward to continue producing new episodes each week.Sharing the podcast with your friends and on social media is also extremely helpful and very much appreciated.Shop 1923 Main StreetFeel free to visit our 1923 Main Street® Disney merchandise shop where we have hundreds of unique and original Disney-inspired t-shirts, leggings, clothing, mugs, phone cases and much more. You'll find everything from 1923 Main Street logo merchandise to custom created authentic Disney-inspired originals, including lots of great patterns for leggings and other items.Contact 1923 Main StreetThank you for listening to the Disney Travel News Podcast at 1923MainStreet.com. As always, we love to get feedback and questions from our listeners and to hear your suggestions and ideas for future episodes.Please be sure to follow along on Twitter, Instagram, Pinterest and Facebook.Thank you for listening and have a magical day!Mike Belobradic and Amelia Belobradic--Media provided by Jamendo

In this episode we explore Grand Marnier with Ambassador Xavier Herit, Todd Adam, bartender at Hyde Park Prime Steak House and home bartender, Bill Teets.

Our friends from Campari, Xavier Herit and Galen Johnson join us to take us to school about Grand Mariner, how the brand got started, a little about Cognac, and we taste through 3 different Grand Mariner Expressions. If you ever wanted to learn about Grand Marnier, this is the podcast to do it. Cheers!  Shop orcacoolers.com and use the code DADSEASON for 20% off your order. ORCA: For All of Life's Adventures. If you're a bourbon group, distillery, or store, get wholesale laser etched products at www.distilleryproducts.com  Want to change your life with one simple move? Make a public commitment and put a date on the calendar and let's take on a Spartan Race together! We're putting together a global team and we want you to join us. Use code SpartanDAD for 25% off a race and tell us all about it. Head over to www.spartan.com and sign up for a race today. 

Welcome to July 14th, 2022 on the National Day Calendar. Today we celebrate a classic comfort food and the spirit of class.  Macaroni and cheese has become a staple food for kids everywhere. If you're a parent, you're probably sick of being asked to make this dish, but you gotta know you're not alone. Kraft sells one million boxes of mac and cheese. Per day. And Canada buys almost 24% of that total. Up there, it's referred to as Kraft Dinner and some have unofficially called it the country's national meal. It's also popular to put ketchup on it, but don't give your kids any ideas. On National Mac & Cheese Day, whip up a bowl of this classic comfort food, though it may not feel different from any other day, still a celebration is a celebration, right? Everything about the orange flavored liqueur known as Grand Marnier signifies class, elegance and distinction. Made from Caribbean oranges, fine cognac and sugar, this spirit is aged to perfection for nearly 10 years. Since its debut in 1880 the process has changed very little. It first appeared at the Ritz Hotel in Paris and sailed aboard the RMS Titanic. To this day a rescued bottle is found in the Titanic Museum. It was more recently served to Queen Elizabeth II for her Golden Jubilee and today a new bottle is purchased every two seconds. On National Grand Marnier Day, celebrate the spirit that evokes class in everything from cocktails to desserts.  I'm Anna Devere and I'm Marlo Anderson. Thanks for joining us as we Celebrate Every Day. Learn more about your ad choices. Visit megaphone.fm/adchoices

While Josh continues to be on assignment "John the Beer Snob" joins Dad to do big ABV beers.  Dad does the Nine Killer Imperial IPA.  This Flyway brewery beer clocks in at 9.9% ABV. His food is his famous BBQ ribs, Street corn and Vanilla bean ice cream with hot fudge sauce. "John the Beer Snob" brings Sierra Nevada's Bigfoot barley wine style beer. Bigfoot clocks in at 9.6% ABV.  The snacks to go with the Bigfoot beer are blue cheese, gorgonzola blue cheese and Khalil's famous raspberry chocolate cake.  The boys whip up a raspberry reduction sauce using Grand Marnier liqueur to pour over the chocolate cake.  The boys trade beer making and tasting stories based on their vast experience.  Dad even tricked "John the Beer Snob" into blinding a beer!

This week's Word on the Street, Delta was allegedly offering $10K for people to give up their seats. Fool you better take that good money LOL. Next, vasectomy request have increased since Roe vs. Wade has been overturned. Men starting to realize you can't pay it away no more. In the Hot Cup of CoCo, Tiffany and I are kiki'ing about how Jasmin Brown is submissive to her man and what that looks like for other people. Drink with CoCo Perfect Margarita - 1.5 oz Tequila of choice - .75 oz Grand Marnier - 1 oz Lime Juice - 4 oz Sweet & Sour Mix - .5 oz Simple Syrup - Garnish with Lime CoCo's IG/Twitter/TikTok: @kikiingwithcoco Facebook: www.facebook.com/kikiingwithcoco Email: kikiingwithcocopod@gmail.com URL: www.kikiingwithcocopodcast.com Tiffany's IG: @createdbyta @speechlessta6 Tiffany's URL: www.tcreations.scentsy.us

About Steve :I'm Steve Friedson, and I got into building in 1989 when I bought my first house. The house was a total wreck, but I saw its potential. After celebrating my acquisition with a bottle of Grand Marnier, I literally took a sledgehammer and smashed the walls down to bring in light and make the place seem bigger. Luckily, the walls were not load bearing (I learned quickly).I brought together a group of friends to help me make it all possible: an electrician, handyman, carpenter, construction workers, interior designer, plumber, etc. Week after week, my posse and I started rebuilding, rewiring the electricity, putting up drywall, laying down hardwood floors, and installing a whole new kitchen, vaulted ceilings, french doors, a deck, etc. It was a labor of love, and it wasn't long before the house that love built was born!From there, the gang and I would go to our next friends who bought a house and rebuild it, kind of like the Amish. I learned my craft from all the trades.I was drawn to building, designing and making a space work, mainly because I love working with my hands, head and heart to create a friendly living environment. I have renovated spaces from Pittsburgh to Paris, to my home in the city I love, NYC. This is where I started renovating lofts – learning the trade from the ground up, reading blueprints, working with builders, electricians, plumbers, all to create the hottest spaces in the city. During this period, I also learned all those tricks of the trade that I now use everyday. There is no project too large or too small that we cannot do on time, on budget and with style. Leave it to me, and I guarantee you'll feel even more at home in your home.Links From The Podcast917-734-6580info@nestinc.nychttps://www.peer2peerrealestate.com/https://www.facebook.com/peer2peerrealestatehttps://www.linkedin.com/in/williemorales/@Williamp2pre (Twitter)Book(s) Recommended kitchen and designs news/magazine interior designs magazineThank You Steve for being on the podcast.What did you think about today's subject? Please go to apple podcasts look for us at peer 2 peer real estate podcast, please subscribe and leave a review. Don't give up on your dreams, fight for it and guard it. Keep the momentum going, Good things will happen. Thanks for listening and be safe See acast.com/privacy for privacy and opt-out information.

On the 2nd anniversary of the DVC Newscast, Shannon and Pete discuss the Halloween events this fall at Disneyland Resort, the 2023 DVC Member Cruise, and a new Adventures by Disney offering. Disney also announced a reopening date for Victoria and Albert's and Disney Vacation Club has officially declared all new resort studios in the expansion of the Villas at Disney's Grand Floridian Resort & Spa. N081 Season 7 of the My DVC Points Podcast was brought to you by: DVC Resale Market - Industry Leader in DVC Resales DVC Rental Store - DVC Point Rentals Monera Financial - Exclusively Financing DVC Contracts Patreon supporters in the My DVC Points VIP Producer Club. Disneyland Halloween announcements Halloween Time at the Disneyland Resort will run Sept. 2 – Oct. 31, 2022. Pluto's Pumpkin Pursuit will return to Downtown Disney from Sept. 9 – Oct. 31, 2022. The hotels of the Disneyland Resort will have Halloween-themed lobby displays, too. Oogie Boogie Bash – A Disney Halloween Party will be offered as a separate-ticket event at Disney California Adventure park on 23 select nights starting Sept. 6, through Oct. 31, 2022. This limited-capacity event offers the opportunity to enjoy the park's attractions, unique entertainment, character sightings and more, while dressed in their favorite Halloween costumes. Guests attending Oogie Boogie Bash will also be able to explore areas inside Disney California Adventure park that remain open during the party, including Avengers Campus. Highlights of Oogie Boogie Bash include immersive treat trails, “Mickey's Trick and Treat” show, the “Frightfully Fun Parade,” Villains Grove at the Redwood Creek Challenge Trail, and more. And new this year: members of D23: The Official Disney Fan Club may purchase tickets to their own Oogie Boogie Bash night on Sept. 10 during D23 Expo: The Ultimate Disney Fan Event. On June 28 (no earlier than 9 a.m. PT), a limited amount of Oogie Boogie Bash tickets go on pre-sale for Magic Key holders, and members of D23: The Official Disney Fan Club may begin to purchase tickets to their own exclusive one-night special event (scheduled for Saturday, Sept. 10). Tickets to the events, except the D23 special event, go on sale to the general public beginning June 30 (no earlier than 9 a.m. PT) at Disneyland.com/OogieBoogieBash. Every night from Sept. 2 – Oct. 31, 2022, guests may enjoy the return of the supernatural showcase “Halloween Screams,” a vibrant projection and light show. On weekend nights, “Halloween Screams” will take to the skies with fireworks that are sure to waken the Halloween spirits. Both parks will have rides with Halloween theming. The Haunted Mansion attraction will undergo its annual seasonal transformation to become Haunted Mansion Holiday. Mater's Junkyard Jamboree will become Mater's Graveyard JamBOOree, and Luigi's Rollickin' Roadsters will become Luigi's Honkin' Haul-O-Ween. Guardians of the Galaxy – Mission: BREAKOUT! will transform into Guardians of the Galaxy – Monsters After Dark. Plaza de la Familia at Disney California Adventure park will return Sept. 2 – Nov. 2, 2022, to celebrate the spirit of Día De Los Muertos with live entertainment, delightful foods, hands-on crafts and interactive experiences. Source: Disney Parks Blog DVC 2023 Member Cruise Registration Disney Vacation Club has announced the 2023 Member cruise on Sept 4-8. This 4-night, round-trip Disney Cruise Line sailing from Port Canaveral aboard the Disney Wish will include stops at Disney Castaway Cay and Nassau in The Bahamas. Disney Vacation Club member cruises are known for exclusive entertainment, special guest stars and generous stateroom gifts offered to all who sail. Exact details will not be revealed until closer to the cruise date. The scheduled itinerary for the 2023 Member Cruise to The Bahamas is as follows: Monday, September 4, 2023 – Depart from Port Canaveral, FLTuesday, September 5, 2023 – Enjoy a day at sea filled with unique experiences and special shows created with Members in mindWednesday, September 6, 2023 – Arrive at Disney Castaway CayThursday, September 7, 2023 – Arrive in Nassau, The BahamasFriday, September 8, 2023 – Return to Port Canaveral, FL Members can begin booking at 10:00 AM Eastern Time on Saturday, July 23, 2022. Point charts and cash rates will be revealed closer to the booking date. Source:Disney Vacation Club Website Adventures by Disney Parks Around the World Adventures by Disney announced a bucket list adventure to visit all Disney Parks around the world for 75 ultimate Disney fans. The vacation spans 24 days and covers 6 countries that includes all 12 uniquely magical Disney theme parks worldwide, as well as 3 iconic landmarks: the Taj Mahal, Pyramids of Giza and Eiffel Tower. The trip includes world-class accommodations, including the rare opportunity to be a Guest at Summit Skywalker Ranch. Air travel will be in a private VIP-configured Boeing 757, operated by Icelandair, with long-range capabilities that allows for direct flights to maximize your time in each destination. Source: Adventures by Disney Website Victoria & Albert's Reopening on July 28 Victoria & Albert's will reopen on July 28, 2022. Queen Victoria's Dining Room and the Chef's Table will both be available for booking at the AAA Five Diamond-award winning restaurant. Guests will find a newly-renovated dining room along with a new menu designed by Executive Chef Kevin Chong, Chef de Cuisine Matthew Sowers and Pastry Chef Kristine Farmer. New offerings include Colorado Lamb with pickled blueberry and violet mustard and line-caught turbot with fennel fondue, Wagyu A-5 Miyazaki with sauce romesco and potato rösti and Spectrum of Chocolate, an ombré featuring specialty sourced chocolates with accents of buttermilk, Grand Marnier and vanilla. Reservations open on June 20 for reservations beginning July 28. Victoria & Albert's will return just days after nearby Narcoossee's closes for an extended refurbishment. Narcoossee's is said to reopen sometime in late 2022 but no date has been revealed. Citricos was renovated prior to its reopening in July 2021. Buffet 1900 Park Fare is currently closed with no information regarding its future. Source: Disney Parks Blog Remaining Resort Studios at Grand Floridian declared All 202 new Resort Studio rooms which make up the recent addition to Villas at Disney's Grand Floridian Resort & Spa have now been added to the Disney Vacation Club system. On June 10, 2022 the Orange County Comptroller recorded Disney Vacation Develpment's amendment to the Grand Floridian's Condominium Association, adding the remainder of the units in the Big Pine Key building. This move adds the remaining 101 villas and nearly 900,000 additional points to the program. The first Resort Studios are set to open on June 20. The rooms are currently available for reservations, with all Grand Floridian DVC owners able to book 11 months ahead of their desired arrival date and owners of other resorts eligible to book 7 months in advance. Source: DVCNews.com My DVC Points is an awesome community of DVC members. Our positive, respectful, and authentic conversations about Disney Vacation Club are designed to help people make informed and educated decisions about what's best for their families. Please join us to continue the conversations on our Facebook Group, Discord Server, and YouTube channel. It takes an awesome community of DVC members to produce our content. We're always recruiting people to help research, produce, edit, or join our shows to share their stories. Thus far, we've had over 225 DVC members on our shows. If our content has been a blessing to your family, please consider supporting our show through our VIP Producer's Club at Patreon.com and join us for the Patreon After-Party from our live shows. Facebook admins and moderators of the My DVC Points Community Group: Sandy Symianick, Gina Grotsky, Shannon Ford, Caleb Allison, and Mary Anne Tracy. "Take Flight" music by Martinrowberry1 on Pond5.

In honor of the recent and very exciting casting news about the RWRB movie adaptation (!) we are rereleasing our very first episode ever! We love you, smooches! Welcome to the Make Out Already recap and review of Red, White and Royal Blue by Casey McQuiston. On this episode, we talk about why we chose a male/male romance for our first episode, give some tough love to our beloved heroes, share drink recipes inspired by the novel, bask in the glow of the delightful alternate universe the novel creates, and do some fan casting. Make sure to subscribe and follow wherever you listen to your podcasts, and follow us on Instagram @makeoutalreadypod. Have a book recommendation for us? Slide into our DMs, or email us at makeoutalready@gmail.com. Shoutout to Crabicurious Design Studio for our amazing logo! Visit them on IG @crabicurious. Use promo code “crab” for free design work! Champurrado recipe: https://youtu.be/oKCVI9fbdzA Boozy Early Grey Cocktail Recipe: 2 T loose leaf Earl Grey 1 sprig rosemary 1/2 c water (boiling) 1 T honey 1 shot whiskey (or bourbon!) 1 splash orange liqueur (like Grand Marnier) 1 dash orange bitters Squeeze of fresh lemon/orange juice and slice to garnish (Adapted from Bon Appetit's Earl Grey-Bourbon Punch) Steep the rosemary and Earl Grey in the boiling water for 5 minutes. Strain and add the honey, then let cool. Fill a glass with ice, the whiskey, orange liqueur, orange bitters and fruit juice. Pour the tea concentrate over, stir, garnish and drink while reading RWRB!