Podcasts about Jungle Bird

Adam, Joanna, and Zach muse on the fact that seemingly-successful wine startups that attempt to play in the affordable space are struggling to get purchased, even with impressive sales numbers and placements. Do the large wine and beverage alcohol companies only care about buying luxury or premium brands, or is there something else going on here? Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and be well.Zach is drinking: Mick, the Jungle Bird at Shipwreck BarJoanna is drinking: Sand City Brewing Summer AleAdam is drinking: Ramp GibsonInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

Send us a textWhat happens when Disney Imagineers lose their minds completely? We explore this hilarious premise while enjoying a dangerously delicious Jungle Bird cocktail from Skipper Canteen. This rum and pineapple concoction ($15.50) proves to be the perfect companion as we dive into creating the most absurd, impractical, and downright terrible Disney park additions imaginable.Our comedic journey takes us through attractions like Hannah Montana's Wrecking Ball ride, where guests swing on actual wrecking balls to the infamous song, and a Walk-Through Flea Farm at Animal Kingdom with real fleas and the potential for itchy souvenirs. We design the ultimate anti-attraction with our Waiting in Line Adventure – a three-hour queue that ultimately leads to a closed ride, perfectly capturing every Disney fan's worst nightmare.From the boring political debates of our Jedi Council Ride to Goofy's How-To Do Laundry experience (where guests actually wash cast member uniforms), our terrible ideas span every Disney park. We imagine the perfect waste of time with Test Track Traffic Stop, where the ride moves just ten feet before stopping in traffic for ten minutes, and a Parent Trap Mega Ferris Wheel featuring arguing parents who reconcile as "Let's Get Together" blares at painful volumes.The absurdity continues with unconventional shopping experiences like Duke Wessleton's Toupee and Uniform Ye Olde Shoppe and a Lost and Found Emporium selling items abandoned by previous guests. We even propose a Yemen Pavilion at EPCOT and a Therapy Carousel of Progress showcasing dysfunctional family therapy throughout the decades.Whether you're a Disney fan looking for a good laugh or someone who enjoys creative satire of theme park experiences, this episode offers a thoroughly entertaining journey through attractions that would make even the most desperate parent flee the parks. Which of our terrible ideas would you avoid at all costs?Here's who we are and what is in store for you

The guys try the Campari tiki drink, a new addition to the IBA list (to which they are NOT beholden.)JUNGLE BIRD RECIPE: 1.5oz/45ml BLACKSTRAP RUM.75oz/22ml CAMPARI1.5oz PINEAPPLE JUICE .5oz/15ml LIME JUICE.5oz/15ml DEMERARA SYRUPPour all ingredients into a shaker filled with ice. Shake and strain into a rocks glass filled with ice.Garnish with pineapple wedge.Recipes via the International Bartenders Association | www.iba-world.com Hosted on Acast. See acast.com/privacy for more information.

Audiovisual ➡️ fanlink.tv/Y0UTUBE Tracklisting ➡️ https://bit.ly/tracklist_squell Indulge in the flavors of a Jungle Bird, a cocktail as vibrant as the music in this week's mix by Hungarian artist Squell. Known for its tropical allure with a hint of depth, the Jungle Bird sets the tone for this organic house journey - a symphony of grooves and melodies that flow like the finest libation. Squell, the musical persona of Krisztián Ötvös, brings his distinctive sound to the forefront. His soft, organic style, honed over years of exploring genres from deep house to techno, creates a soulful ambiance that resonates deeply. As a veteran of Hungary's club scene and host of the Dreamcast podcast series, Squell blends artistry with emotion, crafting an unforgettable atmosphere. Dive into this immersive mix, where every chord tells a story and every rhythm sets the mood. Whether you're relaxing or hosting, Squell's vibes promise to elevate your experience. Let the music flow. Cheers! The bartenders Squell @squellhungary www.facebook.com/squellofficial www.instagram.com/squell.sbu Schirmchendrink @schirmchendrink www.facebook.com/schirmchendrink www.instagram.com/schirmchendrink

DØRSTIG, the Belgian duo redefining emotive rhythms, joins Schirmchendrink with a stunning Fresh Download, 'Jungle Bird'. Known for their ability to craft captivating soundscapes, DØRSTIG weaves their rich experience and deep passion for melodic electronic and hypnotic house beats into every production. Despite being a relatively fresh name, their years of collaboration and mutual respect for the craft shine through, setting them apart in the underground scene. Jungle Bird begins with a mellow, almost ambient atmosphere, layered with subtle percussion and organic textures. As the track progresses, it unfolds like the warmth of sunlight on your skin - a gentle embrace that grows into an engaging organic house groove. With its emotive melodies and intricate progression, this track perfectly captures DØRSTIG's ability to balance introspection and movement, offering a journey both immersive and uplifting. This free download marks another milestone for DØRSTIG, who continue to captivate audiences with their high-quality releases through the Belgium-based label @asoulonboard. Don't miss the opportunity to experience Jungle Bird - a track that effortlessly blends atmosphere, emotion, and groove. Download it now and let DØRSTIG transport you into their rich sonic world! Cheers! The bartenders DØRSTIG @dorstig www.instagram.com/dorstigebeat Schirmchendrink @schirmchendrink www.facebook.com/schirmchendrink www.instagram.com/schirmchendrink

Portions of the show brought to you by @wetticketbrew Blake Tyers from Creature Comforts and Neal Cohen from Tip Top Proper Cocktails join me to talk about their collaboration beer called Jungle Bird. News from Troegs, Colorado Brewers Guild, @weldwerksbrewing Genesee, Athletic Brewing, Cape May Brewing. New beer spots in Manhattan and so much more. Suds and Duds too. @njcraftbeer @hoppedupnetwork @sjbeerscene #metalforever #drinklocal #drinkcraftnotcrap #stouts #ipas #lagers #ales #sours #hops #pilsners #porters #gastropub #speakeasy #beer #fcancer #smallbusinessowners #beerfestivals #beertours #music #podcasts #craftbeer See omnystudio.com/listener for privacy information.

Send us a Text Message.We're back with a fun show for you. In this episode we welcome back 2 of our great ohana Cristian & Roy from Trader Sam's at the Disneyland Resort. They were on their annual guest bartending gig at The Jungle Bird in Sacramento for their famous Disneyland pop up. Plus Joey & Teeny Tal go over some recent tikivenrures and upcoming events. We hope you enjoy the show!We are proud to be part of the Disney Podcast Family , checkout all the other great shows below https://linktr.ee/DisneyPodcastFamily

The Jungle Bird is a cocktail you need to be familiar with, especially if you struggle with that bottle of Campari that's staring at you from your bar cart. This tiki drink makes excellent use of our bitter friend in a way that will please even the most hateful of Campari haters – and we feel bad for the haters (please don't hate). Uncle Brad goes into the surprising origins of the Jungle Bird and, of course, gives us the real deal recipe while Jules hits us with a Kentucky twist. Stick around for the excellent tip inspired by @aberryx    TIP: What are some rimmers and garnishes you can make on your own?    Jungle Bird  In your shaker add:  1½ oz Jamaican rum  ¾ oz Cappelletti Vino Apertivio  1½ oz pineapple juice (fresh is always best)  ½ oz fresh lime juice  Dash of Angostura  Ice  SHAKE IT  Strain over ice into large rocks glass  Garnish with pineapple wedge and cheery, or pineapple leaf, why not all 3? Or an orchid flower (don't tell Amy)    Kentucky Jungle Bird:  In your shaker add:  1.5 oz Bourbon  3/4 oz Campari  1.5 oz Pineapple Juice, fresh  3/4 oz Lime Juice  1/2 oz simple syrup  1/2 oz passion fruit liqueur  Ice  Shake for 30 seconds.  Strain into your glass over ice  Garnish: pineapple leaves, lime wheel      The Art of Drinking  IG: @theartofdrinkingpodcast     Jules  IG: @join_jules  TikTok: @join_jules   Website: joinjules.com    Brad   IG: @favorite_uncle_brad    This is a Redd Rock Music Podcast  IG: @reddrockmusic  www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Send us a Text Message.In this episode, Lady Petra and Saffermaster chat with AMarvelousMessabout her journey into kink and ethical non-Monogamy over a Jungle Bird.The Kinky Cocktail Hour is brought to you by Motorbunny, the worlds most powerful saddle style sex machine. Save $50 using this link http://motorbunny.com/?ref=KINKYSupport the Show.Listen on Podurama https://podurama.com

Send us a Text Message.Part 1 - Lil takes the reins and lays out her ultimate Disney vacation plan. With a $5,000 budget, she crafts a magical itinerary filled with enchanting experiences, delicious dining, and unforgettable memories. Tune in to see how Lillian balances the magic and the budget, and stay tuned for Part Two where Becky presents her plan. Who will come closer to the budget without going over?1 Base Tix 4 days - 627.691 BT 4d + MM - 812.69Room only $2,185Total $3,625.38$140 for ILL$919.50 food (including tax/tips)$242 for extras$46 Resort MugsGrand Total $4,972.88Day 1 - DS/Resort - Stop @ Ft Wilderness by 8am for Horseback Riding! ($58.50 PP = $117) hotel @ 10:30am, check in & leave bags w/bell svcs - room prob won't be ready - explore resort, take bus to DS. Walk around, lunch @ EET $40 (Bread Service $19.95, Boozy Slushy $12, Mango Lassi $5.95), boat to PO, explore, carriage ride ($65), beignets @ Scat Cat's (3 Mickey Shaped for Nero $7.79, Baton Rouge w/RumChata for Lil $12.49) $21.50. boat to DS, bus to Coronado. Get luggage (give bell srvs $5), relax/enjoy the room. Go to Dahlia Lounge 8pm - watch fireworks, $61 (Shrimp Pil Pil $16.50, Calamari $16, Espumoso Punch $16). bed after that.Day 2 - MK Tron ILL $40, Split a Cinnamon roll $6.99 from Gastons & 2 LeFou's Brew $6.79 ($22 total), ride whatever we can (Peter Pan, Pirates, Haunted, Winnie, Small World, Carousel of Progress, Ppl Mover, Tiki Room, Thunder Mtn, Tiana's), lunch @ Skipper Canteen $74 (Jungle Bird cocktail $15, Hardy Har Char Siu Pork $29, Cachacas $15), Try for Tron ILL for night time. Watch fireworks, late dinner at Cinderella's Royal Table ($84 pp, The Castle Flight $15) $230, hang out in the shops until crowds die down, bus to Coronado. Day 3 - AK FoP ILL $30 Start w/Safari and work through other rides (Navi if the wait isn't too long, Dino, Everest, Nemo and Fest of the Lion King). Lunch at Nomad Lounge (join walk-up list early!) $60 (Bread service $18, Pork Belly $15, Night Monkey Cocktail $15), train to conservation station to draw and pet some animals, then head out - search for DiVine on our way out! Bus to Jambo House, relax and explore the resort until we're ready for dinner at Boma! $140 then go back to Coronado and possibly see fireworks from roomDay 4 - Rest - sleep in, relax by pool, Mosaic activity $50 ($25 each), bus to MK around 3pm and head to Poly to see if we can get into Trader Sam's! (Kalua Pork Tacos $10.50, Dumplings $10, Skipper Sipper $6, Uh-Oa $26.50) $59, monorail crawl to walk around the resorts, then back to Poly to watch fireworks and elec water pageant from the beach - dinner @ Capt Cook's $25 (Spicy Korean Chic Bowl $12.99, Thai Coconut Meatballs $10.49), monorail to MK and bus to CoronadoDay 5 - HS Rise ILL $40 Ride whatever we can, Ronto Wraps for lunch $25 for 2, Cold Brew Black Cat $6, Stop into free Chase card holder photo spot, Dinner at Brown Derby Lounge $55 (Escargot $19, Cobb Salad $25), watch Fantasmic then back to CoronadoDay 6 - EPCOT Cos Re ILL $30, check out of hotel before heading to park, leave bag at bell services. Ride whatever rides we can (especially Soarin), Stop into free Chase card holder photo spot, graze at Food & Wine Fest booths all day ($80 allowance), LaCava Avocado $21, explore world showcase, watch night time show and head home (after getting bag from hotel and tipping bell serv $5).Instagram @MagicalSisterlyTouristsemail magicalstpod@gmail.comGet 15% off at Magic Candle Company with code MSTPodhttps://magiccandlecompany.com/mstpodcast

We toast to the end of summer with one of our favorite backyard party albums, 1996s Odelay by Beck. The blend of styles and samples fit perfectly with frozen cocktails so we dusted off the blender and made ourselves some blended versions of of classic summer cocktails, including favorites like the Jungle Bird, and the Espresso Martini.Enjoy the spirits, enjoy the sounds, and have fun out there.

We travel to Malaysia to learn all about the Jungle Bird. Click HERE for all Pod Tiki links!

Join Fastpass with Us as they visit the Jungle Bird Bar in Sacramento California for their Disneyland Pop Up Event! They have lots of drinks and food items themed after Disneyland! Check out the awesome Tiki Mugs we got!You can Watch the video version of Fastpass With Us's Adventure Here:https://www.youtube.com/watch?v=SK01-uuDGi4

This week, Erica and Cassie sit down with Tip Top Proper Cocktails Co-Founder, Neal Cohen, to understand how he and his team created and continue to maintain such a strong brand identity for their canned classic cocktails. In this episode, Neal shares the process of creating and growing a unique brand and provides insight on how to decipher which partnerships and collaboration opportunities are the right fit for your brand. This episode is sponsored by Tip Top Proper Cocktails: visit tiptopcocktails.com to find Tip Top's canned classic cocktails available for online ordering and shipping to 40 states. You can also find Tip Top Proper Cocktails in package stores in 11 states across the country, and on flights with Delta Air Lines. Here's a peek at what we cover in this episode: [00:04:00] - Neal shares the journey that led him to creating single serve cocktail brand Tip Top Proper Cocktails alongside his childhood friend and Co-Founder, Yoni Reisman, outlining their backgrounds in live music and festivals and the desire to create something to cater to the food and beverage needs of that space. He also details how they partnered with renowned Georgia restaurant, Kimball House, to bring Tip Top Proper Cocktails to life. [00:11:09] - Neal explains his role as Chief Brand Officer, and how he and the team created Tip Top's brand identity. He also provides insight around common mistakes brands tend to make when developing their identities and how to avoid them. [00:18:20] - Neal chats through Tip Top's recent product launches (Espresso Martini in partnership with Counter Culture Coffee, Jungle Bird, and Gin Martini) and partnerships/collaborations, and discusses what's ahead for the brand. He also shares more about their ongoing partnership with Delta Airlines and the brand awareness success they've witnessed as a result of thinking about where they can reach new captive audiences. Grab a drink and listen in to this week's Marketing Happy Hour conversation! ____ Say hi! DM us on Instagram and share your favorite moments from this episode - we can't wait to hear from you! ⁠NEW! Join our MHH Insiders group to connect with Millennial and Gen Z marketing professionals around the world!⁠ ⁠⁠Get the latest from MHH, straight to your inbox: ⁠Join our email list!⁠⁠⁠ Follow along with Tip Top Proper Cocktails: ⁠https://tiptopcocktails.com/⁠ | Instagram Follow MHH on Social: ⁠⁠⁠Instagram⁠⁠⁠ | ⁠⁠⁠LinkedIn⁠⁠⁠ | ⁠⁠⁠Twitter⁠⁠⁠ | ⁠⁠⁠TikTok⁠⁠⁠ Subscribe to our LinkedIn newsletter, Marketing Happy Hour Weekly: ⁠⁠⁠https://www.linkedin.com/newsletters/marketing-happy-hour-weekly-6950530577867427840/⁠ --- Support this podcast: https://podcasters.spotify.com/pod/show/marketinghappyhour/support

In the time it takes dice a pineapple, Dan reveals all about a tiki classic called the Jungle Bird. While not as famous as the Mai Tai or Singapore sling, it's every bit as tasty and — Dan contends — a more authentically "tropical" libation that the aforementioned. It's made with rum, pineapple and lime, the holy trinity of tropical tiki drinks. The thing that sets the Jungle Bird apart, though, is Campari, which adds a refreshing bitter edge. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, we set sail on a journey to discover the tropical flavors of the Mai Tai. We delve into its controversial origin story, explore its numerous adaptations, and even engage in the hotly debated topic of using authentic orzhaat syrup versus simpler almond substitutes. From the Tiki culture that birthed this exotic cocktail to the personal touches that continue to reinvent it, we'll cover it all. Key Points: The Personal Connection: Host Jen shares her first encounter with a Mai Tai at Smuggler's Cove in San Francisco, setting the stage for her interest in Tiki drinks. Origins and Controversy: We unpack the contested history of the Mai Tai, tracing its roots back to Tiki culture and the competing claims of its invention by Victor J. Bergeron (Trader Vic) and Donn Beach (Don the Beachcomber). Ingredients and Variations: We dissect the Mai Tai's original recipe and discuss the ways it has changed over the years. Topics include the controversial addition of pineapple juice and the use of grenadine and maraschino cherries. The Pineapple Juice Debate: We delve into the contentious issue of whether pineapple juice belongs in a Mai Tai, and how the "Island Mai Tai" gained popularity among tourists. The Orzhaat Debate: The use of orzhaat versus simpler almond substitutes in mixology sparks a contentious debate reflecting larger discussions on authenticity and convenience in the cocktail world. Exploring Tiki Drinks: We discuss the exotic themes, complex flavor profiles, and dramatic presentation of Tiki drinks, featuring a variety of tropical fruits, spices, and rum blends. Introducing the Jungle Bird: Deviating from the path of the Mai Tai, we introduce another captivating player on the Tiki stage—the Jungle Bird, which uniquely includes Campari. Crafting Your Own Cocktails: We share modified recipes for the Mai Tai and the Jungle Bird, taking into account the availability of current ingredients. Join us in the next episode as we continue our exploration of the cocktail universe. Don't forget to hit the subscribe button to stay updated with our latest episodes. Cheers! Find all out episodes on: ⁠⁠⁠⁠⁠⁠⁠Fountain⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠Amazon ⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠Apple⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠Spotify⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠iHeart⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠Overcast⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Google⁠⁠

Welcome back to another TikiCast! This episode is filled with Star Wars Tiki goodness. We welcome back Kayla from the Jungle Bird in Sacramento and have a great conversation about their amazing Revenge of the Jedi Bird event, Star Wars Celebration, and Star Wars in general. Plus upcoming events, shout outs, & more! So grab some Blue Milk, sit back, relax, & enjoy the show! Subscribe wherever you listen to your favorite podcasts. The TikiCast is a spin off to The Disney Universe Podcast, on YouTube at @thedutv. Follow us on Instagram at @dutikicast Follow Teeny Tal on Instagram at @teenytal

Hey Folks and welcome back to Drinking Alone, With Friends! This week due to a plumbing emergency we had to unfortunately pause our rolling out of the red carpet for Mr Oscar... but don't worry we still bring 100% of that DAWF energy you know and love. Cheers! Three Handles on Our Frosty Mug of Wisdom How to homebrew your 3DS Check your contractors work Cocktailarium Follow us: Instagram YouTube Facebook Discord  - Join to drink beer, spirits or wine with us!  Support our Beer Buying Habits on Patreon (don't forget to subscribe to drink with Chris while he drinks a Bud Light Chelada!) Chris' Twitch Stream! e(nvelope)-mail us! Click here to let Jordan know your breakfast choices Special Thanks to the following for being AWESOME! Jordan of the Wreck My Podcast! crew! Jake for being a great Friend, Twitch Mod and Trader of Beers! Sal for being the best letter writer/Tud challenger/beer sender ever! Larissa for being the ULTIMATE handle giver of the podcast! Shea for becoming a ROCKSTAR patron!

Garnityrer – dette er en stor en! JK Rowling, Daniels (aller?) siste drosjetur, jenter i forsvaret, og hvorfor Mikael ikke kan spise epler. I tillegg, hvordan kan det ha seg at to så perfekte skapninger som Daniel og Mikael ikke ble innkalt til førstegangstjenesten?------Husk å finne oss på @cocktailterapi eller patreon.com/cocktailterapi og send gjerne en hilsen til cocktailterapi@gmail.com

Wow. Good thing this isn't a 49ers podcast. That was brutal. To ease his pain, Matthew is drinking a Vieux Carre while Ben is flying with a Jungle Bird. On the baseball side of things our primate keepers discuss the impact of the third wild card spot on roster building, whether Farhan Zaidi is actually an evil dark wizard and if the Giants will revive the role of the swing man. Also, the give some advice to those attending Fan Fest.Cocktails @ 8:35Baseball @ 20:34

November 9th, 2022. I talk about my birthday hangout, not being able to pay for it, and repeatedly betraying myself.

In this episode, April and Michele talk about books that have been translated from another language into English. They ponder why Americans don't read more translated stories.  April expresses her desire to be closer to the text and Michele challenges her to learn another language.  April crafts a drink which is a translated version of the Jungle Bird.

It's the end of October, which means it's time to taste some Bourbon County Stout. Our friends at Goose Island were good enough to invite the Barrel to Bottle crew to their Barrel House and taste through the 2022 line-up. We took copious notes and then raced back to the Barrel to Bottle Studios to record this episode.  Goose Island Bourbon County Stout – The original always changes slightly and this year, like last, it was a mixture of Heaven Hill, Wild Turkey and Buffalo Trace barrels, but they also added Four Roses barrels to the mix. This is still the defining beer for the category, and it will be plentiful. And also, some of it will be in four packs! Goose Island Bourbon County 30th Anniversary Reserve Stout ­­– It's the 30th anniversary of Bourbon County Stout and this one returns to where it all began. Greg Hall was talking to Booker Noe, which led to putting stout in Jim Beam Small Batch Bourbon Collection. They used a variety of Booker, Knob Creek, Basil Hayden and Baker's barrels that were then purposefully blended. Goose Island Bourbon County Two-Year Barleywine Reserve – It's hard to tell from looking at it that this is a barleywine and not a stout. Two years in the barrel have made it darker, but it tastes like a barleywine. It's aged in Old Fitzgerald Bottled in Bond Decanter Series barrels. Goose Island Bourbon County Coffee Stout – Coffee is back! Greg couldn't be happier for this one, the original BCBS variant that returns after a 5-year hiatus. This was once again brewed with Intelligentsia coffee. Goose used a liquid coffee concentrate as well as whole beans from Burundi for this beer. Goose Island Bourbon County Sir Isaac's Stout – This beer is inspired to Fig Newton cookies. Figs can be sweet, sometimes too sweet. Goose's solution was to go with dried figs, specifically Black Mission. Roger loves these figs for beer pairings. The beer was circulated through 10,000 pounds of figs, then the beer sat on those figs for two weeks. After that they added graham cracker flavoring. Goose Island Bourbon County Biscotti Stout – *Italian finger pinch gesture* This one went a little heavy-handed on the anise, and there are a lot of other Italian cookies that have even more anise, such as pizzelles. The anise is balanced though, with almonds and cocoa nibs. Goose Island Bourbon County Proprietor's Stout – This beer was inspired by the Jungle Bird cocktail and features banana, coconut, lime and pineapple. Roger got hung up on the missing Campari, although he's also not sure how that would work in a beer. But wait, there's more! Two years ago, Goose released Bourbon County Kentucky Fog, which featured tea and honey. Greg was a big fan, Pat was not. We should have drank this 18 months ago, but Greg never did.   If you have a question for the Barrel to Bottle Crew, email us at comments@binnys.com, or reach out to us on Facebook, Twitter or Instagram. If we answer your question during a podcast, you'll get a $20 Binny's Gift Card! If you like our podcast, subscribe wherever you download podcasts. Rate and review us on Apple Podcasts.    

Chris Sinclair fell in love with cocktails when a salty San Francisco bartender schooled him on what a real martini was. Since that moment Chris has dedicated his life to teaching other aspiring bartenders and guests, wherever he has worked, the art of the craft cocktail.  Chris is from New York but has made Sacramento his home having spent the last decade working at the likes of Red Rabbit, La Cosecha, Kasbah, Sail Inn, Jungle Bird and more. He is also the founding president of the Sacramento chapter of the U.S. Bartenders Guild.  Chris loves good food, good drinks and a good time and he has a reverence for the feeling and emotions a good cocktail can create. Yet as you'll hear, there is zero pretense to his love of booze and bartending.    Note: This episode does contains some strong language and one NSFW story.   Bodega's website   Good Bottle website   Good Bottle podcast   Sources discussed:   Camper English's blog   Visit the podcast website at dineonesix.com   Follow us on Instagram Comments, questions or suggestions? Email us at max@dineonesix.com or neill@dineonesix.com

Jungle Bird by Mr Dee Swiss House

In this episode, Lady Petra and Saffermaster discuss  the impact of settling and the impact of not settling in relationship over a Jungle Bird. The Kinky Cocktail Hour is brought to you by Motorbunny, the worlds most powerful saddle style sex machine. Save $50 using this link http://motorbunny.com/?ref=KINKYSupport the show

The Jungle Bird cocktail: a note on flash blending 2oz Dark (or gold) Rum 2oz Pineapple Juice 3/4oz Campari 1/2oz Lime Juice 1/2oz Simple Syrup Gerry-mandering was first practiced in Massachusetts in 1812 and approved by the Governer: Founding Father Elbridge Gerry. Podpage Anchor Instagram alexsavage.audio@gmail.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Welcome back to our latest episode of the TikiCast! I have a fun show for you. In this episode we are live at The Jungle Bird in Sacramento during their annual Disneyland pop up event and get to talk with Trader Sam's skippers Cristian & Roy along with Kayla from the Jungle Bird. I'm also joined by my good friends Alex & Addie and we talk about our experiences at the Disney event too. Plus some news, & shout outs. I hope you enjoy the show! Subscribe wherever you listen to your favorite podcasts. Follow us on Instagram at @dutikicast

Corey was involved with Firecracker Pizza and Atomic Cowboy until COVID-19 hit.Team members referenced from The Lucky Accomplice: Will Brawley, Kelsey McClure, Chef Logan ElyThe early bar program at TLA was in part built by the team of Anvil in Houston. Early cocktails included classics like Jungle Bird and Sidecar.  Tools that Corey mentions: Sous Vide circulator, Gastrovac, fat separatorRecipes: Blue Cheese washed vodka, Fake lime juice, Pineapple pulp syrup, citrus stockChicago bars Corey mentions: Lost Lake, Billy Sunday, The Violet HourBooks: Death & Co, Meehan's Bartender Manual, The Bar Book Gins to check out: 1220 Origin, YuzuAccording to Corey, you should be drinking more highball cocktails. In their simplest expression, goo booze is served over ice and topped with club soda. He specifically mentions St. George's Baller Single Malt Whiskey and Iwai 45. Pour 1 oz of each into a glass filled with ice, and gently stir, top with 4-5 oz of cold club soda 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

A curious concoction that brings Campari to the tiki sphere, the Jungle Bird has soared in popularity over the last decade. Richard Boccato, owner of New York's Dutch Kills bar, explains how he first became acquainted with the drink, and shares his role in helping the cocktail find modern day fame. Listen on (or read below) to discover Boccato's Jungle Bird recipe — and don't forget to subscribe! Richard Boccato's Jungle Bird Recipe Ingredients - ¾ ounce rich Demerara simple syrup (2:1 ratio) - ⅞ ounce fresh lime juice (scant 1 ounce) - 1 ¼ ounce fresh pineapple juice - ¾ ounce Campari - 1 ounce blackstrap rum, such as Cruzan - ½ ounce Demerara rum, such as El Dorado 12 - Pinch smoked sea salt Directions 1. Combine all ingredients in a shaker with one cube of ice (roughly 1.75 x 2 inches in size). 2. Shake until cold and strain into a double Old Fashioned glass over one large cube of ice. 3. Garnish with your choice of pineapple wedge, orange, cocktail cherry, and/or pineapple fronds. See acast.com/privacy for privacy and opt-out information.

Looks like we have an international man of mystery on our hands! Broadcasting all the way from Stockholm, Sweden, the enigmatic “JT” beguiles us with tales of paparazzi, Nordic Hot Shots, and African Spies.JT's Jungle Bird:40ml Dark Rum15ml Campari30ml Fresh Lime Juice10-20ml Simple Syrup (Adjust based on the sweetness of the Pineapple Juice)40ml Fresh Pineapple JuicePour all ingredients into a shaker filled with ice, shake, strain into a glass filled with ice and enjoy!FOLLOWInstagram @BRPdrinkalongFacebook @BRPdrinkalongTwitter @BRPdrinkalongSnapchat @BRPdrinkalongSUPPORTMerch: prodigydtg.com/bartenderrant/shop/homeLEAVE A TIPPaypal: TheBartenderRantPodcast@gmail.com

The title is enough of a description. Business of the week: Jungle Bird. Musician to check out: Wesson Desir.

Fly away to paradise this week as the boys take on the Jungle Bird! Listen and learn about the story behind this tiki staple. If you suffer from ornithophobia this is NOT the episode for you! CheersLinks:Jungle Bird Recipe Reference ArticleReference Article linktr.ee/cocktail.time.machineEmail: kyle@thecocktailtimemachine.com

MAILBAG! Chris, Amanda and Matt struggle with the crippling burden of worldwide fame and high expectations as 3Q3D climbs the Top Podcasting charts. To soothe themselves, they mix up a few drinks recommended by listeners and answer questions about each other and the show. As they skim the surface on several fantastic listener-suggested questions, the group agrees many are deserving of a deeper discussion at another time and instead debate whether Amanda's head might be the size of a regulation basketball. Drinks in this episode:>> Irish Coffee – 2 teaspoons packed brown sugar, 4 oz strong hot coffee, 1 1/2 oz Irish whiskey, 1 oz heavy cream, lightly whipped. Place the brown sugar into a warm Irish coffee glass, mug, or other heatproof glass; pour brown sugar in Irish coffee glass; Add the coffee and Irish whiskey; Stir until the brown sugar is dissolved; Float the lightly whipped heavy cream on top by slowly pouring it over the back of a spoon. Do not stir. Instead, drink the Irish coffee through the cream and enjoy. >> Rusty Nail cocktail – 1 1/2 oz Wild Turkey 101 bourbon whiskey, 3/4 oz Drambuie; Pour the whiskey and Drambuie into a rocks glass with one large cube and stir until well-chilled. >> Jungle Bird cocktail - 1 1/2 oz Captain Morgan's Dark rum, 3/4 oz Campari; 1 1/2 oz pineapple juice, 1/2 oz lime juice, freshly squeezed, 1/2 oz demerara syrup; Add the rum, Campari, pineapple juice, lime juice and demerara syrup into a shaker with ice and shake until well-chilled. Strain into a rocks glass over fresh ice. Garnish with a pineapple wedge (or substitute a Luxardo cherry). To see the video of Adele going undercover at the Adele impersonator contest, click here: https://www.youtube.com/watch?v=PQM3XUhiXbQIf you've been enjoying the 3Q3D podcast, please consider giving us a rating, a review, or sharing an episode with a friend. Give us a follow on our social sites here:Instagram: https://www.instagram.com/3drinkspodcast/ Facebook: https://www.facebook.com/3DrinkspodcastTwitter: https://twitter.com/3Q3Dpod

How about we fire up the podcast machine and talk about drinks and such? Better late than never. In this episode we talk about cocktail photography, a Campari substitute that will forever change your Jungle Bird recipe, tepache, timely references, original drink ideas, umeboshi, triple filtered citrus, and we shake off some conversational rust - PLUS - we're back!

Who would imagine that they would land their dream job in their mid-fifties? That is exactly what happened when Scott Miller, who even as a boy wanted to fly, finally became a pilot for a major commercial airline. This is a really interesting episode where Scott and Carl talk about facing their fears head on. And Carl is thrilled when he finally gets to talk Tiki with Scott, who has his own "bamboo rendezvous" in his home and is also part owner of the Jungle Bird tiki bar. Episode Content: https://pickleballmediahq.com/blog/scott-miller-interview-roger-that-push-past-your-fears Sponsored this week by LoveMyHeartStudy.com: https://lowercholesterol.study/?utm_source=pickleball&utm_medium=podcast&utm_campaign=lovemyheartstudy Subscribe to the I Used to be Somebody newsletter:  https://pickleballmediahq.com/contact/subscribe

We are back and slightly re-branded! And we have a great show for you. In this episode Skipper Cristian from Trader Sam's Enchanted Tiki Bar returns for a fun collaboration interview with my good friend Jungle Cruiser from the All Aboard Podcast. Plus I breakdown some fun happenings at my local tiki bar The Jungle Bird including a Skipper Cristian & Skipper Ramon guest take over and a great Disneyland pop up. So go fix yourself a drink, sit back, relax, and enjoy the show! Subscribe anywhere you listen to your favorite podcasts! Follow us on Instagram at @dutikicast Will start posting content soon on YouTube at Disney Universe TV.

Peju & Naomi discuss supposal support, Scarlett Johansson suing the law that is Disney, Dababy, the movies Jungle Cruise, Resort to Love, tv shows Ted Lasso and White "Rim" Lotus.That joke is only for fans of the show White Lotus!    Grab your sippy cups if you are over 21 and tune in.

In the time it takes dice a pineapple, Dan reveals all about a tiki classic called the Jungle Bird. While not as famous as the Mai Tai or Singapore sling, it's every bit as tasty and — Dan contends — a more authentically "tropical" libation that the aforementioned. It's made with rum, pineapple and lime, the holy trinity of tropical tiki drinks. The thing that sets the Jungle Bird apart, though, is Campari, which adds a refreshing bitter edge. Learn more about your ad choices. Visit megaphone.fm/adchoices

First podcast on the road! So fun to check in with my filmmaker friend, Jon Strong. We chatted moving to Los Angeles from Orlando with his family, in the middle of a pandemic. Jon talks and talks and we are here for it. ; ) We chat his growing up in Orlando, how his family of origin influenced him as a dad, and his plans for living in Los Angeles! I made him one of my new favorite drinks, a Jungle Bird, made with Treaty Oak Rum, which I dare say, is the king of all Tiki drinks. You can decide for yourself, as I have included the recipe! ENJOY.

116. Campari. De röda bittra likörernas guldmyntfot. Äldre än Italien självt och utan vilken vi inte hade haft storheter som Negroni, Jungle Bird eller Boulevardier. För övrigt bör veganer iaktta försiktighet kring sin Negroni om den dricks i Sverige. Varför då? Svaret finns i avsnittet. #campari

Presentado por nuestros patroncitos y patroncitas PYMES: -- ¿Interesas conocer sobre el mundo del Mezcal? Se parte de una Mezcaleada PRESENCIAL del Club Mezcal que se estará llevando a cabo en Jungle Bird en Santurce el martes 6 de julio a las 7:30pm. Las Mezcaleadas son una combinación de un taller sobre la historia, proceso y tradición del mezcal con una degustación/cata guiada. ¿Que incluye la Mezcaleada? Taller + degustación/cata. Cuatro (4) muestras de mezcal para degustar. Vaso Veladora: el vaso en cristal por excelencia para degustar mezcal. Hoja exclusiva del Club Mezcal para catar los mezcales incluidos. Sal de gusano orgánica con rodajas de naranja. Entre otras sorpresas. Club Mezcal es una plataforma educativa para aprender, entender y apreciar uno de los destilados de agave con más misticismo e historia del mundo. Para más información pueden visitar su página web elclubmezcal.com o a través de las redes sociales como @elclubmezcal. -- Los jabones Don Gato son hechos a mano, sin químicos dañinos ni detergentes.  Elaborados con aceites naturales, esenciales y aromàticos, seguros para la piel. Todos los meses salen colecciones nuevas dirigidas a mejorar tu experiencia diaria en la ducha y la bañera. Prueba nuestros jabones artesanales y naturales y siente la diferencia. Visítanos en jaboneradongato.com. Aprovecha la oferta especial para podcast escuchas. Con el Código PPP, recibes un 10% de descuento en todas tus ordenes en jaboneradongato.com. Ademas, si compras 4 o más jabones, te regalan una jabonera de madera para que pongas en la bañera -- Ya la cosa va mejorando poco a poco en cuestión de la Pandemia. Por ahí viene la normalidad de nuevo: reuniones de clientes, días de shopping, convenciones y hasta dos o tres trips para relajarse un poco. Ahora es que necesitas el Hero System. El Hero System es un sistema de dos bultos en uno, diseñado por Boricuas. Está hecho para resolver cualquier cosa que necesites en tu day to day. En vez de volverte loco abriendo el bulto a cada rato, con el Hero System usas los bolsillos para poner las cosas de mayor uso cerca de ti - y las que quieres proteger, súper escondidas. Este bulto es para cualquier cosa: trabajar, estudiar, irse de shopping... lo que quieras hacer. El Hero System está a la venta en geekrican.com - y solo los fans del PPP van a gozar de 15% de descuento en el bulto, más les van a dar Free Shipping. Solo usa el código PPP en el checkout. Aprovechen que esta semana se pueden llevar un regalo sorpresa con su compra, así que cuando les llegue el bulto miren bien que por ahí va un freebie. Para más información del Hero System visita geekrican.com --- Cuando voy a comprar ropa, siempre elijo bajo estas tres condiciones: que sea algo auténtico, de gran calidad y que no pase de moda. Y todo eso lo tienen los productos Boronea. En sus tiendas encontrarás colecciones increíbles de ropa y accesorios 100% puertorriqueños. Y atención, todos los oyentes de Puestos Pal Problema: si visitan boronea.us van a tener un 20% de descuento usando el código PPP. Así que, si están pensando qué vestir o, incluso, qué regalar en el día del padre que ya está cerca, en Boronea encontrarán en obsequio ideal. No lo olviden, visiten www.boronea.us y elijan sus productos favoritos. --- ¡Congelada! Así quedó la certificación de Ricky Rosselló como chiquiestadista. Te contamos todo lo que pasó en la vista de ayer. También, los abono$ de los Cangrejeros de Bad Bunny, el tranque legislativo y el lloriparty de los héroes empresarios de supermercados con DACO.  Los y las suscriptoras de nuestro Patreon escucharon este podcast hace más de 8 horas. Suscríbete en patreon.com/puestospalproblema y disfruta de una gran comunidad y beneficios exclusivos. Con Jonathan Lebrón (@SrLebron) y Luis Herrero (@lherrero). Sigue a PPP en Twitter, Facebook e Instagram. ¿Te gusta el podcast? ¡Déjanos 5 estrellas! ¡Riega la voz! Dile a tus amigos que se pongan al día escuchando PPP.  -- Nuestro logo y camisetas fueron diseñadas por Gabriel René. Síguelo en @gabrielrodz | https://gabrielrene.com Nuestra música fue compuesta por EFFE CPR. Lo pueden seguir en todas las redes bajo E F F E CPR. Descarga su disco "Sorry por el Delay" en Spotify,Apple Music y Tidal. Suscríbete a nuestro Patreon y recibe contenido exclusivo, artículos: https://patreon.com/puestospalproblema See omnystudio.com/listener for privacy information.

Hello, today we are delving into Seinfeld s04e14 "The Movie" via skype. Robert is away and drank a Weldwerks Fit Bit Session IPA at point in the day while Glen is drinking a Jungle Bird prepared by the Espicy One.

Our month of April Fools finishes this week with quite possibly the worst movie ever made, Birdemic: Shock and Terror. Directed and Written by visionary James Nguyen, Birdemic currently sits at #5 on IMDb's Bottom 100 movies. We discuss the awful audio editing throughout the movie, the lack of actual mutated birds in this Ford Mustang commercial, and Cameron tests our knowledge on James Nguyen's movie inspiration in the latest edition of the Trivia Quiz. Our drink this week is the classic tiki drink, Jungle Bird: https://www.liquor.com/recipes/jungle-bird/ Support those who sponsor us: Surfside Sips makes high-impact glass straws & more for your cocktail & bar needs. For 20% off, use the coupon "CocktailsandClassics" at checkout. If you would like to try out the leading name in audiobooks with a free 30-day trial, Audible. Our Instagram: https://www.instagram.com/cocktailsandclassicspod/ Merch: https://teespring.com/stores/cocktailsandclassics Music Used: ModulationStation -80's riff --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Join Justin and Andy this week as they try putting something a little bitter in their glasses. The two delve into the Italian bitter Campari and try a Negroni and a Jungle Bird. Does the bitter cocktail help resolve a bitter week? Can a sweet cocktail change the mood?Thanks for taking the time to listen! We appreciate every one of you!You can follow us on Instagram, Facebook, or Reddit , and Patreon . Also, check out our YouTube page! Call our voicemail and leave us a message at: 315-313-5456Music: "Chee Zee Jungle" by Kevin MacLeod (incompetech.com)License: http://creativecommons.org/licenses/by/4.0/

It's episode 3! In this week's episode we discuss some true crime, a Tiktok drama and our very first listener request story!

History and recipe for the Bee's Knees and Jungle Bird cocktails

Tune in to LFE's sit-down and drink-along with WCCO Meteorologist and host of Mike's Mix, Mike Augustyniak. The group discusses favorite articles of clothing (including some that should probably be discarded!), desert island cocktails, sources of inspiration in these crazy times, and "adorafails". We suggest a Jungle Bird or a Whiskey Sour while you listen along and answer the topics of conversation right along with us! #libationsforeveryoneSpirit of ChoiceThe hosts and their guest drank:Grapefruit Whiskey Sours with Sour Mix Crafted by Ben and Old Forester 1897 Bottled in BondFIND USFacebook | Instagram | Twitter | YouTube | Twitch | libationsforeveryone.comSubscribe and review wherever podcasts are foundLibations for Everyone!

Aloha & welcome to our first show of 2020! In this episode we are fully loaded with 2 great interviews with amazing people. First we're joined by Brandon ( @beelinecreative ) the owner/creator of Geeki Tikis. He gives us a big preview of what's coming this year and it is really exciting! Also we met up with tiki Instagramer/YouTuber Christa ( @chictikichick ) at The Jungle Bird in Sacramento for a fun on location conversation. Plus some news & more. So grab a drink, relax, & enjoy the show!

Aloha! Welcome to the first episode of The Disney Universe TikiCast, a spin off to The Disney Universe. This is a monthly podcast for the Disney, tiki, & adventurer community. On this episode I talk with the Ladies Who Tiki Michelle & Bri live from their meet up at The Jungle Bird in Sacramento. Mahalo & I hope you enjoy the show!

Welcome to our latest episode of the TikiCast! in this episode I'm joined by a very special guest, Buddy the owner of my local tiki bar The Jungle Bird. We had a great conversation, also I give a quick Disneyland/ Trader Sam's trip report. So grab a tiki drink, relax, and enjoy the show!

Sali zäme! We’re pleased to announce a phenomenal storyteller from Switzerlands nightlife capital to the Schirmchendrink counter: Temo Sayin shows off his tremendous skills with this tasty Jungle Bird! Temo Sayin, head of the Zurich underground movement «Die Empathie», shows, that music doesn't need to be hectic and cluttered to bring people into ecstasy. His deep, open minded organic sounds take you on an unique journey: Melancholic but not sad, sensitive but not cheesy, powerful but not crazy. Sentimental enough to close the eyes and still uplifting to raise the arms. The Turkish-Dutch started started his DJ career with illegal events in his hometown Zurich, where he quickly gained a recognition for his sensual sets. It was only a matter of time he was invited to play at the most popular clubs across the city. Today, and if you happen to go out in Zurich, it'll be hard not to cross paths with Temo. He has made quite a name for himself and shares the stage with well known artists as Satori, Rampue, Miyagi and many others. Cheers! The bartenders Link up! Temo Sayin https://www.soundcloud.com/temo-sayin https://www.facebook.com/temo.sayin https://www.instagram.com/temosayin Schirmchendrink https://www.soundcloud.com/schirmchendrink https://www.facebook.com/schirmchendrink https://www.instagram.com/schirmchendrink Cocktail and picture credits: Andrew Gizzie / https://www.instagram.com/stir_crazy_cocktails

Backpacking Southeast Asia alone as a woman, was always something I wanted to do! So excited to share stories (and maybe a little encouragement) about my time in Southeast Asia! Our cocktail this week is The Jungle Bird. Hop on over to our TikTok to see how to make it: *@thetipsytraveler* ( https://vm.tiktok.com/oE5h3b/ )

In this episode, the Amateurs explore the wonders of Polynesia from the comfort of their own barstools. Enjoy two tiki drinks and a peek into the history of Tiki cocktail culture.

Today we’re steering clear of all the things that Hailey likes to drink, and sharing a Jungle Bird – a classic Campari tiki drink, believe it or not! Jungle Bird Recipe: 1 ½ OUNCES RUM, either JAMAICAN OR BLACKSTRAP ¾ OUNCE CAMPARI ½ OUNCE LIME JUICE ½ OUNCE SIMPLE SYRUP 1 ½ OUNCES PINEAPPLE JUICE Add all ingredients to your cocktail shaker. Add ice and shake until chilled. Strain over ice into a tiki mug or a rocks glass. Garnish with a pineapple wedge. Like, subscribe, and leave a review on Apple Podcasts and Spotify. Share with friends who need that gateway into tiki drinks. Music: Struggle in the Jungle by Kikoru

Welcome back to the Disney Universe TikiCast! We have another great guest this month, Tiki King! He shares some great stories and history of his amazing tiki art and background. So be sure to grab a drink and enjoy the show! All TikiCast shows appear in the Disney Universe Podcast feed everywhere you listen to podcasts. Follow the show on Instagram at @disneyuniversetikicast For all info on Tiki King go to tikiking.com To help out the staff at The Jungle Bird in Sacramento check out the GoFundMe link here- https://www.gofundme.com/f/help-support-jungle-bird-staff?utm_source=customer&utm_medium=copy_link&utm_campaign=m_pd+share-sheet --- Send in a voice message: https://anchor.fm/disney-universe-podcast/message

Aloha & welcome to our first show of 2020! In this episode we are fully loaded with 2 great interviews with amazing people. First we're joined by Brandon, the owner/creator of Geeki Tikis. He gives us a big preview of what's coming this year and it is really exciting! Also we met up with tiki Instagramer/YouTuber Christa at The Jungle Bird in Sacramento for a fun on location conversation. Plus some news & more. So grab a drink, relax, & enjoy the show! Subscribe to the show on The Disney Universe podcast feeds on Spotify, Apple Podcasts, Stitcher, Google Podcasts, & SoundCloud. Follow us on Instagram at @disneyuniversetikicast Follow Brandon on Instagram at @beelinecreative or at www.geekitikis.com Follow Christa on Instagram at @chictikichick. --- Send in a voice message: https://anchor.fm/disney-universe-podcast/message

Welcome to our latest episode of the TikiCast! in this episode I'm joined by a very special guest, Buddy the owner of my local tiki bar The Jungle Bird. We had a great conversation, also I give a quick Disneyland/ Trader Sam's trip report. So grab a tiki drink, relax, and enjoy the show! To subscribe to the show look up The Disney Universe Podcast on Spotify, Apple Podcasts, Stitcher, Google Podcasts, & SoundCloud. Follow us on Instagram. Follow The Jungle Bird on Facebook, Instagram, & Twitter or check out junglebird.com. --- Send in a voice message: https://anchor.fm/disney-universe-podcast/message

En este episodio entrevistaremos a Chuck Rivera Rodriguez, bartender puertorriqueño y director de investigación y desarrollo del Colectivo Ícaro y de las barras Jungle Bird y Caneca. En este episodio hablaremos sobre las similitudes de las profesiones de bartender y barista, de la hospitalidad en los coffee shops, restaurantes y barras y muchas otras cosas más. 

In this episode, we are in South Philly chatting with Carol Ha, owner of Okie Dokie Donuts, in her commercial kitchen. Did we mention her gourmet donuts are delicious and happen to be gluten-free?! Carol is a former photographer and print-maker who left her job of 13 years at the Philadelphia Art Museum to create her own business. This unlikely business was born out of a desire to give her gluten-intolerant friends a chance to eat donuts again.In this episode Carol shares:How baking started from a hobby and developed into a need to help people with gluten intolerance.The inspiration behind her unusual donut flavors.How she scaled her business using social media.The key decision that led her to pursue a new career in pastry. The trickiest aspect of being a pastry chef. About Carol HaTo find out more about Carol and her delicious donuts be sure to visit her online and connect with her on Instagram and Facebook to stay updated on her pop up locations!Thanks for listening! Be sure to subscribe so you don't miss out! Did you enjoy this episode? Give it a 5-star rating and share it with your friends.You can find us on Apple Podcasts, Spotify, Google Podcasts, Stitcher, and TuneIn, iHeartRadio or anywhere you listen to your podcasts. Be sure to subscribe and join us on Instagram and Facebook!#SabineAndLisa #CoffeeNTeaSL

Aloha! Welcome to the first episode of The Disney Universe TikiCast, a spin off to The Disney Universe. This is a monthly podcast for the Disney, tiki, & adventurer community. On this episode I talk with the Ladies Who Tiki Michelle & Bri live from their meet up at The Jungle Bird in Sacramento. Mahalo & I hope you enjoy the show! Follow The Disney Universe Tikicast on Instagram and The Disney Universe podcast on Instagram, Facebook, & Twitter. Subscribe through The Disney Universe podcast on Spotify, Apple Podcasts, Stitcher, Google Podcasts, & Soundcloud. Follow Joey on Instagram & Twitter at @jpitty23 & @ukulelejoe For info on Ladies Who Tiki visit www.ladieswhotiki.com and Facebook & Instagram --- Send in a voice message: https://anchor.fm/disney-universe-podcast/message

Roberto Berdecia, co-founder of Colectivo Icaro (co-owner of Jungle Bird & La Factoria in San Juan) talks with us about salsa, bringing new spirits to Puerto Rico, and bartending island style. Check out his Spotify playlist here: https://open.spotify.com/playlist/5vLecQ7FXBfh3UHChQFCnL

Tiki: Modern Tropical CocktailsBy Shannon Mustipher Intro: Welcome to the Cookery By The Book Podcast with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table talking to cookbook authors.Shannon: My name is Shannon Mustipher, and I am the author of Tiki: Modern Tropical Cocktails. When I'm not working on writing and developing cocktails, I'm the spiritual advisor, a.k.a. beverage director of Glady's Caribbean, which is a rum-focused bar in Crown Heights, Brooklyn. I also work as a consultant and educator on the spirit of topics and cocktails.Suzy Chase: This is the first cocktail recipe book written by a working, African American bartender and released by a major publisher in more than 100 years. When you decided to write this book, were you aware of that statistic?Shannon: Yeah, I was. Just a little background. I'm a big history buff, always have been, and I want to say maybe a decade ago, I became aware of a book called The Ideal Bartender by Tom Bullock, who published in 1919 and worked at the Pendennis Club in Louisville, Kentucky. He was the first and the last to publish this book, African American bartender to publish. There are a lot of bar books floating around, but that one, I just didn't ... I wasn't hearing of it, and my peers weren't reading it, and I just thought it was fascinating that it was like this little nugget of history. When I decided to write my book, it was five years ago, and I didn't know when it was going to be published based on the negotiations I was going through with my publisher, Rizzoli. For it to come out in 2019, a 100 years after Mr. Bullock's publication, just feels like there's something about it that was meant to be.Suzy Chase: I'm probably the only person in the world, but I never knew that Tiki was a huge category of cocktails. For some reason, I thought Tiki was like a vibe or a mindset. Talk a little bit about that. Shannon: It's all those. In regards to Tiki being a cocktail category, it's helpful to keep in mind that when Tiki came about in the late '30s, I mean the first Tiki bar was a spin-off of hinky dinks and that became Don the Beachcomber. Don the Beachcomber, his name was Ernest Gantt, was kind of a world traveler, rum aficionado. Came up with this idea of creating an escapist experience in his restaurant because this is at the end of the Great Depression, and people were looking for some relief from the day to day. The type of cocktails he came up with differed from every other in that you could blend a couple different spirits in one cocktail. That had never been done before. You could also blend a few different juices as opposed to most recipes that would have one or two at the most and various sweeteners and things of that nature. Those features of cocktail you're not seeing other styles of cocktail, and that's ... The recipes are like the core of what makes it different. Then there's other elements like the attention to vessels and presentation and things like fire and orchids and all this craziness that just not ... you're not seeing it in other styles of cocktail. From I would say a structural standpoint where the recipe concerned, there are some clear differentiations. Then of course in the presentation, you don't see that outside of Tiki. Suzy Chase: Last week Grub Street mentioned you saying you're a central figure in the Tiki renaissance in New York City. It's all about the appearances the element of surprise. Do you think this is a misunderstood tradition or a forgotten tradition or both? Shannon: I don't it's as misunderstood as it was when I got my start five years ago. I had to qualify in that on the west coast where Tiki originated, it never fully disappeared. Right? There was a moment where there was only a few bars that still had the authentic recipes. The reason for that was there was secrecy around those recipes, and they were coded because the restaurants and bars that served Tiki in the '40s were very popular, and the information regarding those products was considered propietary. It be like, think of the recipe or formula for Coca-Cola. That's proprietary. Right? When the people that created those recipes and worked in those restaurants retired, they didn't necessarily share the knowledge. This sort of knowledge begins to die off, and then add to that in the late '60s and '70s, American mixology in general was on the wane. It was associated with a generation that was a little bit older. Younger kids, the hippies so to speak, weren't interested in drinking cocktails like their parents did. They preferred recreational experiences. You know what I mean? Yeah, from the '70s through the '90s, there was no information really. You had Tiki tea in California and Los Angeles and Tonga Hut remained open, and there are other places. Outside of a handful of bars, people didn't really know the recipes anymore. The few that did, they weren't talking about it or giving out those recipes because that was just a culture, to keep them under lock and key. When Jeff Beachbum Berry began writing his book about 15, 20-odd years ago, he did the most extensive research into Tiki, went to all those bars, and looked for the rum bottles and scoured any document he could find and was able to reverse engineer and figure out what these drinks actually were. As his books became more popular, and people were more aware of what he was doing, then Tiki started to make a comeback. It wasn't reduced to oh, it's a sweet, tropical drink with an umbrella in it. People began to see the workings and the mechanics of this style of cocktail and understand and appreciate the level of craft that goes into taking eight or 10 ingredients and balancing it in a cocktail. Now, the cat's out of the bag. Right? We have the Jeff Beachbum Berry books. We have Smuggler's Cove, which does an excellent job of talking about not only the history of Tiki and showing us those recipes as well as Martin Cate's newer recipes. The information is out there now. Maybe there are people that still misunderstand it, but it just doesn't have to be that way anymore. Whereas 20 years ago, there just was scant means to educate yourself about it. Suzy Chase: Give us the short history of rum. Shannon: Yeah, sure. Rum is a byproduct of the sugar industry. When European powers began to colonize the Americas, the top priority was to find a cash crop or some other resource that would provide a large stream of revenue, big stream of revenue. Initially the thought was gold, and that didn't really work out. There was experimentation with various things, rice and cotton. Sugar was the one, especially in the Caribbean, that had the highest yield. Just some context, the kind of revenue that was coming out of just Barbados or Jamaica alone by the late 19th century, was on par with oil boom or the gold rush and what took place in Silicon Valley more recently. There had never been a moment in the history of the world where there was such a big shift in the economy. It's important to remember that rum is not just a style or a category of spirit that came about because that's what someone wanted to make. They had this idea in mind of a flavor profile and certainly wanted to craft. It's a byproduct and another way to add revenue to a sugar plantation, their operation. For who are less familiar, in order to produce rum you need molasses or you could use fresh cane juice, but rum as we know it in the Caribbean came about when planters were looking for a way to utilize molasses which was regarded as a waste product. They discovered that you could ferment it and then distill it. This began in earnest around 1705. Prior to that, in the earlier part of the 17th century, there was a little bit of rum production on the islands, but it was basically moonshine. It wasn't packaged. It wasn't bottled. People didn't regard it as a spirit category in the way that we look at spirits today. It was just, this is what we have to drink in terms of alcohol because we can't make beer here. It's too expensive to bring over wine. In fact, the wine doesn't really travel well in the heat. This all began to change, and rum started moving towards how we think of it in a modern sense in 1650 when Jamaica was taken by the British. The British adopted rum as the liquid that they will give out in their daily ration, which became a form of payment in addition to a supplement to the really poor diet that the sailors had on board. By 1750, the Navy had grown to such an extent that they could no longer source the rums themselves from the islands, but they hired an outside firm called [ED & Man 00:11:08]. This firm would source the liquid from various islands and then take them over to London. They created a proprietary blend, and they would age it there. Meanwhile, for those of you who don't know, brands the way we think of them today, they didn't exist back then. A distiller didn't have a face or a label. They didn't make liquid and put it in a bottle and sell it. They'd make liquid and sell it to brokers, and the brokers would create the brands and sell the products. At this time, there was a robust business around that in the scotch and port and sherry categories in London. These merchants caught on to the rum, and they realized that it was par on with single malt scotch, especially the rums from Jamaica which are highly prized, because they had a really special aroma and heavy body due to their production processes. By 1820s, this is when you start to see rum appear as a commercial product in Europe. To this day in the Netherlands and in Germany, the preference for rum [inaudible 00:12:23] Jamaica styles that haven't differed too much from that time. By 1860s, then you start to see rum become a big global business, do brands like Bacardi. Where we are today is we are getting back to looking at the earliest styles of productions of rum. We want what we consider to be more authentic expressions that haven't had sugar added and are made on stills or in facilities that have been operation for 200 or 300 years. It's a really great moment for the category, especially where Tiki is concerned, we can make the recipes the way they were intended. There was a moment in the '70s through the early '90s where the rums that were in the original recipes were not available in the U.S. You could attempt to make the drinks, but you were not really going to really hit it. Now, we can make those drinks again. Suzy Chase: In opinion, what's a good rum to start off with if you're not familiar with rum? Shannon: Well, here's the thing. Rum is a huge category. You can make it in over 90 countries. I compare it to wine in that ... Let's say you look at gin and whiskey. Sure, there are some variations and different brands and styles, but it's not such a huge spectrum of rum. You can get something that's like really light and dry and clean, or you can get really fruity or earthy and funky or on the sweeter side depending on how it's produced. To answer that question, I'd say you have start at least five, because if you are trying to pick out a starter, there's so many places to start. If you take one bottle or one style, you're not ... It doesn't really capture what rum is about. With that in mind, I would suggest picking up a spectrum of rums. Right? On one hand, you want to start with say a lighter rum. For that, I would suggest Rhum Barbancourt [bonk 00:14:33] from Haiti. It's made from fresh pressed juice. Has a little bit of a delicate gassiness and fuller element to it. You can sip it neat. You can put it in cocktails. It's really easy to work with and to enjoy. From there, I would suggest picking up a bottle of an un-aged overproof English style rum, and that would most likely be Jamaican rum. That could be Rum Fire or Wray & Nephew. If you're lucky enough to go to Grenada, I really love the River Antoine. What that bottle is going to do for you is you're not necessarily going to drink it by itself. If you want to have more intensity, then you'll need a rum like that. In terms of something that's just more like everyday drinking rum, cocktail or otherwise, I would suggest picking up a Barbadian rum or a Bajan style rum, because those strike a nice balance between being fuller bodied and rich, but also really clean and smooth and elegant and super easy. The drinking culture in the islands differ from the island to island. That's reflected in the styles. In Barbados, they have this pastime called liming, which means that you gather with your friends at a little shack called a rum shop, and you sip rum all day. Maybe you use mixers, but for them it's not ... rum isn't cocktailing. Rum is just spending time with friends. Right? Then from there I would suggest you would want pick up a rhum agricole from Martinique or one of the former French territories. Those are really cool. They're made from fresh cane juice like the Barbancourt I mentioned, but their standards of production, they have a DLC around it. They're very particular about what you're going taste in the glass because they want to highlight and emphasize the [tarare 00:16:27] of their respective geographic areas. There's also a lot of influence from Armagnac and Cognac production there. With the agricoles, you get to see a really high level of production and crafted. You don't typically associate with rums, but I think trying those will shift your perception around what you think rum is in a positive way. Lastly, some people prefer what they would call a smoother, rounder, richer type of spirit. I find that people that prefer whiskey have a tendency to enjoy Spanish-style rums which undergo more time in the barrel because the Spanish approach is more influence by wine and sherry where the base liquid is not what's emphasized, but what's emphasized is a barrel regimen and the house style and the skill of the blender. That's what they want you to taste in the end. Suzy Chase: Yeah. I read in the book that for example, Jamaican rums have kind of grassy notes, and that's something you wouldn't even think about with rum. Shannon: That's why I love it. Prior to opening Gladys and working in that program five years ago, I was into a pre-prohibition era cocktails and gin and whiskey and all that stuff. I still enjoy it on occasion, but if God came to me and told me that from here on out I was confined to only drinking one spirit category, I'd happily choose rum because there's one for everybody and for every mood or hour or what have you. If I want something that is really dry and light and crisp, I can find it in the rum category. If I want something that's big and bold and chewy or even smokey, I can find that in rum as well. If I just had gin for instance, the spectrum of options is limited. Suzy Chase: In Tiki, chapter one kicks off with foundational cocktails. What are those? Shannon: Where rum is concerned, there's what we call the holy trinity, which is rum, sugar, and lime. They just work really well together in the earliest rum drinks. The Navy grog, that's rum, sugar, and lime. The Caipirinha, it's made with Cachaça so it's not technically rum, but the Cachaça is sugar and lime. The same is true for the [Dakaiti 00:19:00], which rum, sugar, and lime. In those foundational drinks, we walk through those cocktails so that you can taste the different styles of rum and get a sense for how those rums behave. The underlying elements are more or less the same. Also, those drink a base template for others cocktails that follow, and so the bulk of Tiki drinks have those three elements and them build from there. Suzy Chase: There's a technique in the book called fat washing spirits. What does that mean? Shannon: It's an infusion. It was pioneered by Don Lee who is a partner in Existing Conditions currently and got his start at PDT. With fat washing, you take an oil. It could be derived from an animal. Don Lee's was smoked bacon fat. I do a lot of vegan fat washes, so I love coconut oil. Essentially you I guess steep or infuse the liquid with the oil for a 12-hour period at room temperature, and then you freeze it so that the solids separate. They come to the top. You skim it off. You strain it. What happens is that the liquid is now, it has those fat molecules in it. It takes on a different texture and a creamier mouth feel. Milk punches utilizes the same principle. They're very labor intensive. It requires multiple steps and a number of ingredients and a couple days to achieve that result. Yeah, milks punches which were popular in the 18th century, have made a little bit of a comeback in the modern bar, is where that idea is derived. Fat washing with oils is much faster and more consistent. Suzy Chase: You created a cocktail inspired by a reggae song. Tell us about that. Shannon: It's one of my favorite cocktails actually. It's called the Kingston Soundsystem. I was approached by Punch Magazine to pick a reggae song and make a cocktail. I really love Skylarking by Horace Man. It's a really chill, laid back, kind of lazy day kind of song. I was like, okay. There's a bird reference here. I love the Jungle Bird. I'm going come up with an unusual twist on it. The idea was kind of like a white angelonia. I wanted to make a white Jungle Bird. For those who are not familiar with the cocktail, they Jungle Bird has aged Jamaican rum. It has Campari, lime, and pineapple. I looked at each of those elements and went on the other end of the spectrum. Rather than aged Jamaica rum, I used an un-age higher proof Jamaica rum. It's call Rum Fire. Instead of Campari, I used a gentian liqueur called Suze. I love that stuff. A consumer right now, the American public is not too hip to it, but I think it's wonderful. I use it kind of in a way, a lot of people have used St. Germain in the past, which is elderflower liqueur, but way too sweet for my tastes. I want something dryer. That's stands in for the Campari. Rather than pineapple, I wanted to again reference Jamaica so I use Soursop. Soursop is a large fruit about the size of a big cantaloupe, and it has little prickles on it. Kind of think of it as a prickly pear. It has a really wonderful, delicate, floral aroma in the nose. It's delightful for those who have not tried it. Then again, not very sweet. Kind of tastes cross between a pear and an apple, but it has a really clean, dry finish on it. There's really nothing else like it. Then of course, there's a lime. The result is a drink that follows the Jungle Bird template, but takes it in a dryer, more herbaceous direction. Suzy Chase: Do you think we can find these ingredients in our local grocery store or liquor store/Whole Foods? Shannon: It depends on where you live. Soursop, you'll find it in Caribbean stores or Asian stores. If you can't find the juice, you can usually find it as a frozen concentrate. That would be Goya or [lafame 00:23:43]. Then where Suze is concerned, yeah, if you live in an area where you can get to a decent liquor store that has Craft products, you'll find it. Suzy Chase: As a bartender, what's the most annoying request you get the most?Shannon: I don't. I like bar-Suzy Chase: Nothing? Shannon: You know how some people are like, "Oh my God, you're ordering a Mojito now. It's busy." For me, I'm there to serve the guests and I'm delighted to do it. You're there to get what you want, and that's why I'm there, to give you what you want. Case in point. I was doing a pop-up, and it was Tiki drinks. Someone wanted a Martini. I was so excited because she was getting what she wanted. I made a her what I hoped was a really good Martini. I really enjoyed it and so did she. Suzy Chase: They're more than 60 beautiful color photographs in this book. You call Tiki a theater for the senses, and you get such a good feel for that with Noah Fecks' photos. Tell us about your friendship with him. Shannon: It's a beautiful one. We met through a mutual friend, Nicole Taylor. She's the author of the Up South cookbook. Suzy Chase: She's amazing. Shannon: Oh, God. I want to be her when I grow up. Suzy Chase: Me too. Shannon: I met her a decade ago. She's just so dynamic and has forged her own path. She's totally Nicole and just ... I don't know. I can't go on enough about her. I had a birthday party and she invited him to tag along. She predicted that we would quote unquote ride off into sunset together. We hit it off that night, and we're chatting. He approached me shortly thereafter about doing some test shoots at Gladys because he shoots a lot of food. He wanted to added some liquor and cocktail content to his book. The shoots went really well. I worked in the photo industry for the first five years of living in New York as a style and prop assistant. I knew procedures of how a shoot would go. It was really smooth and the images were beautiful. Shortly after that, he suggested that we do this book with Rizzoli. Suzy Chase: I don't know how long this book took you, but there is a full color photo with every cocktail in this book. I can't even imagine the work that went into that. Shannon: Well, I mean, had I know how much work was going to go into it, I don't know if I would have agreed to do it. Suzy Chase: I mean, just looking at it I just think, wow, that's a lot of work, but it's gorgeous. Shannon: I mean, to be fair, I believe that that work is not just what I did in the two years that I was writing it and producing a book, but in the years prior that I spent studying visual art and practicing as an artist, I went to [Ritzies 00:26:52], studied painting and art history. I started drawing when I was five. I was always making things. The book was really exciting in that not was I able to share my recipes and more importantly, my approach to flavors and ingredients, but also could indulge that part of me that wanted to create images. That was the intention behind the photography in the book. Now, you look at a lot of cocktail photography and it follows a formula. It's like, okay, here's a drink on a bar or against some kind of backdrop or what have you, and that's pretty much it. Because we're working in Tiki, we wanted to go beyond and create vignettes that would evoke a story. Suzy Chase: Well, you did it. It feels like it's a culmination of your fashion background and your mixology background. This is all of that in one book. Shannon: Oh, yeah. When I closed my studio shortly before I moved in New York 12 years ago, I had a lot of friends around me who were dismayed because, "You're so good. Why are you doing this?" I had various reasons. I didn't think that what I refer to as the art industry was for me. One of my biggest reservations around it was the accessibility of that work and the class issues around it. Right? Where do most people go to see art? They go to galleries. They go to museums. Museums are wonderful institutions, but there are a lot of people that can't afford to go to a museum, or culturally it's just not an inviting place for certain individuals. When you go deeper than that, when it's time to buy artwork, that's again confined to a class of people. Taken further, when a collector acquires a work, doesn't necessarily get seen. I think the statistic is that 70 to 80% of all the artwork is in storage. This idea of making this thing for a select few is probably just going to sit in a dark room. That's not where I wanted to put my energy, and that's not how I want to share what I had to say in the world. With that being said, being able to make a cocktail book where my creativity could be there and it was very accessible to people. I mean, a cocktail is like 10 or 15 bucks. Most people can do that every once in a while, was really gratifying. Suzy Chase: Now to my segment called my last meal. What would you have for you last supper, and what cocktail would you have with it? Shannon: I'm a pretty simple person. I would have ostrich steak. Suzy Chase: That's simple? I thought you were going to be, "I'll just have a taco." You say ostrich steak. That's so interesting. Shannon: It's so delicious. You ever had it? Suzy Chase: No. Shannon: It's going to change your life. Okay. Suzy Chase: Where do you get that? Shannon: Okay, so I had it in South Africa. I think that if you live in Africa or certain parts of the world, I mean, I think you can get ostrich here. The whole point is in South Africa, it's not a big deal. That's the meat that they have. Right? Like we have cows, they have ostrich. It's like a steak, but the texture ... I don't know. I can't even tell you why it was so good. I'd do that and pair it with a nice glass of wine. Suzy Chase: Not rum? Shannon: No. Suzy Chase: Wow. What kind of wine? You're just throwing me off today. Shannon: What kind of wine? Probably a Zen or ... No, that's too sweet. I don't know. Something kind of dusty, maybe [Linwood 00:31:00]. I used to work in wine. I still enjoy it. Yeah, I mean, rum's great, but I just don't if it would go that good with the steak. Suzy Chase: Where can we find you on the web, social media and in Brooklyn? Shannon: My website, Shannon dot ... shannonmustipher.com. It's not a dot. That's my email. On Instagram, same thing. Just Shannon Mustipher. I don't have an alias. I'm like, no ... I want you to find me. It's not like, what's her handle? Just my first, I say. Put it into Google. You'll find me. Suzy Chase: It's M-U-S-T-I-P-H-E-R for everyone out there. I also want to remind everyone that we're going to be doing a free live Tiki talk and book signing at Lizzyoung Bookseller in Cobble Hill in Brooklyn on Thursday, May 30th. Look for more information on my Instagram and Shannon's, and we we hope to see you there. Thank you so much, Shannon, for coming on Cookery By the Book Podcast. Shannon: Suzy, it was a pleasure. Thank you for taking the time, and I look forward to seeing you next Thursday. Outro: Follow Suzy Chase on Instagram at Cookery By the Book, and subscribe at cookerybythebook.com or in Apple Podcasts. Thanks for listening to Cookery By the Book Podcast, the only podcast devoted to cookbooks since 2015.

TODAY'S CONCOCTION is our break from your regularly scheduled All Day Real Podcasts, as we mess around with some amazing bartending concoctions. Since Summer is just on the horizon, we've brought you a light (and alcoholic!) beverage idea perfect for your next summer cookout! It's The Jungle Bird! --- Support this podcast: https://anchor.fm/alldayrealpodcast/support

This week Dave and Nastassia have Jack Schramm back in the studio and they cover a LOT of ground. They talk smoked cocktails, as well as hot smoke vs cold smoke. Dave shares what NOT to cook on Valentine's day, and how to prepare a Canadian Goose. Together the group plans somebody's wedding menu and Jack and Dave give you a recipe for a Jungle Bird. Tune in. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.

Hey Folks!! So this is a special episode as I have a new co-host Paola Vettori from Broadcasting Program (intern of BOB FM Brockville) {while Cam is gone}. Our special guest today is Mark Keill (also in at CKCU) and been to over 30+ tiki bars and locations. Yes this makes him an expert! LOL! Congrats to our February winner for the contest: Heidi Pawluk!! There will be a new one starting April 1st so keep your eyes our for it and you too can be a winner!!! The drink today is the Jungle Bird Cocktail which is a third generation tiki drink which was created in Malaysia by Jeffery Ong (who by the way just recently passed away on February 26th this year). He only got the credit for the drink this past year so I guess he finally got his fame! What age do you want to live to? We give you our answers and its all in the jar for me. If you not sure what that means, well listen! It's one of those drinks that mixologist love to play with and there are so many recipes as we have talked before about but we will give you two recipes for this delicious drink. How did we get the recipes? Well, our fellow tiki bum Jeff "Beachbum" Berry to the rescue and this drink has a very unique garnish that will leave you waiting for spring to get here! We ask our tiki expert what bars he has enjoyed and some of his favorites he has been to. The drinks that made his head spin and just how did he get into tiki? Was it for the same reason as Craig..hmm..find out!! On the "Traveler's Tips" segment with Norma, we talk about the things you should have in your carry-on luggage that will help you to better travels or even survive the disaster flight. Bring wipes. Why? You don't want to get sick!! Bring entertainment and batteries for your phone because you never know. Finally, we talk about motion meds or bracelets that we found work great for the any kind of travel. Mark throws in some helpful tips for travelling to tiki bars and yes get that hotel near the bar!! Mark's favorite tiki bars will be on our website so check it out. Here is Mark's link to his show: https://cod.ckcufm.com/programs/112/info.html

Nuestro tercer episodio es un love letter a las personas menos representadas en la escena culinaria de Puerto Rico (i.e. mujeres, queer people, women of color). ¡El Plátano Maduro de este episodio es bien especial! Es nuestra primera entrevista y tuvimos el gran placer de sentarnos a hablar con el chef Paxx Caraballo Moll de Bao Bao, la cocina en Jungle Bird (Placita de Santurce). Paxx nos cuenta de su experiencia como hombre trans en la escena culinaria en PR y sobre el James Beard Foundation. Algunos links mencionados en el episodio Fin them on IG Paxx Caraballo Moll - @paxxito Bao Bao - @junglebaobao Jungle Bird - @junglebirdbar María Mercedes Grubb (de Gallo Negro)- @undergrounddiningclub Gallo Negro Santurce - @gallonegrosanturce Kelly Pirro (de Mai Pen Rai) - @kimcheepower Mai Pen Rai - @maipenrai.santurce Natalia Vallejo (de Cocina al Fondo en Pública) - @lalucianatalia Cocina el Fondo - @cocinaalfondo Pública - @publicaespacio Let's be friends forever! E-mail us at theplatanodiaries@gmail.com follow us on Insta @theplatanodiaries and on Twitter @PlatanoDiaries. Subscribe to our podcast and review us at Apple Podcasts, Spotify, Sound Cloud and Spreaker. Love ya, we mean it, byeee!!!

Although it is the only classic cocktail created in Malaysia, the Jungle Bird has remained shrouded in mystery. Until now. Kim Choong, founder and editor of Thirstmag, an online drinks journal, followed the trail and eventually, tracked down the creator of the cocktail.

This week I wanted to have a friend on. So I grabbed Ben (from the Amove Radio days) and we talked cocktails and, more specifically, tiki drinks.Jungle Bird1 1⁄2 oz Black Strap rum1 1⁄2 oz Fresh pineapple juice1⁄2 oz Fresh lime juice3⁄4 oz Campari1⁄2 oz Simple syrupShake all ingredients over ice until chilled. Strain into a double rocks glass over one large ice cube. Garnish with either a piece of pineapple or pineapple fronds.This show is supported by the Patrons over at Patreon.com/AngryNerd! If you enjoy the podcast and would like to give something back you can become a Patron as well.Join the show by emailing in at AngryNerdGarrett@gmail.com. You can write in about whatever you would like! Video games, music, personal stories, your favorite sandwich, drinks, you name it. Get The Angry NerdiTunes: https://itunes.apple.com/us/podcast/the-angry-nerd/id1039055716?mt=2RSS: http://feeds.feedburner.com/theangrynerdDownload The Angry Nerd

Welcome to Rollin' With Ngaio we are chilling in San Antonio, Texas today. We start off with Dessert first earlier this week I had a Kahlúa Cream Cake at the Jungle Bird in Midtown San Francisco. And also a Tres Leche's Cake Doughnut With Raspberry Frosting and Cream Cheese Icing, that was absolutely amazing, at Doughnut Madness on Watt also in San Francisco. I will be going to the international cannabis business Conference in Berlin on the 13th! We also talk about traveling to Germany 20 years ago and talk about all the White Widow we smoked. How I found one of the best weed dealers in Berlin, and where I will be at soon!

It's been a couple weeks since we've done an episode, and we're sorry about that. We meant to do a Doctor Strange review but we got sidetracked with drinking at a tiki bar, The Jungle Bird, which you should check out in Sacramento sometime. BUT, we're back. Luke Soin and Joe-Joe Louis ride home from the SF Punch Line with Mark Burg aka Bark Murg, to talk about the show Joe-Joe and Mark did, and two amazing movie trailers. The first trailer is for the controvertial Ghost in the Shell movie and the other is for Valerian and the City of a Thousand Planets. Both look awesome, but definitely at least one or both need more Asian actors. We are sad and happy about these movies. Tell us what you think in the comments or tweet at us! @EpicTikiComedy (Luke) and @BuckyGums (Joe-Joe) and @MarkJBurg (Mark Burg) Thanks for listening! Please find us on iTunes, subscribe, rate, and review. Reviews are important and help us get seen in the iTunes store! And if you have questions or comments please LIKE our Facebook page and comment. We also accept topic submissions!  https://www.facebook.com/epictikistakethepodcast/?fref=ts And you can also visit https://www.youtube.com/user/epictikicomedy to subscribe to our YouTube channel and check out our hilarious videos!

Jake and Lance explore the magical combination of gin and quinine tonic. Also discussed: weed and shakeratos.Jack Rudy mixersSmall Hand Foods tonic syrupTomr's tonic syrupSan Francisco UV IndexGin and Tonic, a Love Story at Roads & KingdomsThe Summer of Gin & Tonic at ImbibeHow to (Seriously) Upgrade Your Gin and Tonic at The Wall Street JournalCombier fruit liqueursGiffard liqueursLicor 43Fever Tree tonicQ tonicArcana in BoulderLlanllyr Source tonic waterCannabis Cocktails by Warren BobrowHow Mexican drug cartels are reacting to marijuana legalization in the US at FusionThe Homemade Gin Kit90 Second Sous Vide Gin at AnovaMorganthaler's tonic syrup techniqueQ Tonic HistoryTingala (not actually Szechuan peppercorn!)Building a Better Mixer (lime cordial recipe)Cocktailpunk bittersLetherbee distillersChilled Espresso, Shaken to a Froth at NYTimesCaffè corretto at WikipediaJungle Bird at NYTimesJose's Gin and Tonic at Bon AppétitHendrick's GinThe Hendrick's Gin blimp at AdWeekIs it legal to drink your own alcohol on a flight? (NO!)

This week we talk to one of our favorite bands, Paper Route. The band has just released their new album, The Peace of Wild Things, and lead singer J.T. Daly gives us an inside look at the process of making the album. And yes, JUNGLE BIRD joins us for a Katie-Couric-style-interview with Jesse Carey. It’s hard-hitting, hilarious, and one you won’t want to miss. Plus, Maya looks for jobs on Craigslist and Calvin brings yet a

This week we talk to one of our favorite bands, Paper Route. The band has just released their new album, The Peace of Wild Things, and lead singer J.T. Daly gives us an inside look at the process of making the album. And yes, JUNGLE BIRD joins us for a Katie-Couric-style-interview with Jesse Carey. It's hard-hitting, hilarious, and one you won't want to miss. Plus, Maya looks for jobs on Craigslist and Calvin brings yet a--- Send in a voice message: https://anchor.fm/relevant-podcast/messageSupport this podcast: https://anchor.fm/relevant-podcast/support See acast.com/privacy for privacy and opt-out information.

GUEST: KELLY CLARKE, Bus Ride Prophet, Dispensing Facts, Leeches With Transmitters, Bob The Soup Guy, Ruphie Soup, Kissing Spider-Man, Red Shoe Diaries, Ladies Yapping, Ball Talk, Michael And Kelly, Texans, Jungle Bird, Greg's Tips For Handsome Women, Ammonia Eyes, BDSM For Cosmo

This week we talk to our favorite Brooklyn band that’s led by a pastor who’s friends with Sufjan Stevens, The Welcome Wagon. Plus, Jungle Bird inevitably invades the episode, we again cover the Asian beat in Slices, and dole out some really fabulous life advice. (Don’t heed it.) Download the show MP3 here. Subscribe to the RELEVANT Podcast at

This week we talk to our favorite Brooklyn band that's led by a pastor who's friends with Sufjan Stevens, The Welcome Wagon. Plus, Jungle Bird inevitably invades the episode, we again cover the Asian beat in Slices, and dole out some really fabulous life advice.(Don't heed it.)Download the show MP3 here. Subscribe to the RELEVANT Podcast at

This week we talk to (controversial) author, pastor and speaker Brian McLaren. His new book about Christian identity in a multi-faith world releases September 11 and you’ll definitely want to hear this conversation. Also, we take a behind-the-scenes look at the new issue of RELEVANT featuring politics, Lecrae, The xx and more. Jungle Bird resurfaces, and we break down some of the most overrated artists in m