Podcasts about Lillet

How We Seeez It! Episode 284 Harry Potter and the Deathly Hallows part 2   “Words are, in my not-so-humble opinion, our most inexhaustible source of magic. Capable of both inflicting injury and remedying it.” Professor Albus Dumbledore. We are back to cover the second part of the seventh book, that is covered in two movies.   We cover our thoughts on it and there is so much to talk about in this one, so join us for the discussion and don't forget about our cocktails for this episode. Should be some good ones.         As always, mix a drink, have a listen, and let us know what you think. Or if there is something you watched that we might enjoy or a can't miss series. Also please rate and review show on all your favorite podcast apps.   Drinks for the episode: “Finite Incantatem" - A final spell. A farewell in flame, smoke, and memory. 1 oz Armagnac 1 oz Amontillado sherry ½ oz Falernum ½ oz Fawkesfire reduction (a syrup born from the scorched fruit of our heroes) 2 dashes Angostura bitters 1 barspoon Islay Scotch garnish with flamed rosemary and orange peel "Neville Longbottom: hero of Hogwarts" 1.5 oz Tea infused Gin 1 oz Brothers Bond Bourbon 1 oz Pimm's  .75 oz Lemon Juice  .5 oz Simple Syrup  Shaken and poured over ice. Hot Butterbeer In an extra large mug, combine 1 cup milk, 2 Tablespoons brown sugar, and 1 tablespoon butter. Heat, 20 seconds at a time, in microwave until steaming (do not scorch). Add 2 tablespoons butterscotch schnapps and stir well. Top with whipped cream and sprinkles, if desired.           Corpse Reviver No. 2 Absinthe, to rinse 3/4 ounce London dry gin 3/4 ounce Lillet blanc 3/4 ounce orange liqueur 3/4 ounce lemon juice, freshly squeezed Shaken, strained, drank Beer Black Lager Beer for Drinking at Dusk   Show links. HWSI LinkTree HWSI Facebook Link HWSI Instagram Link HWSI Youtube link !! You can also email the Podcast at the.HWSI.podcast@gmail.com

BrandTrust Talks Weekly – Die Marketing- und Markennews der KW21 In der aktuellen Folge spricht Colin über eine bunte Auswahl mutiger Kampagnen – von Schokolade bis Podusche. Was alle verbindet? Der Bruch mit Konventionen, kreative Provokation und ein klarer Fokus auf echte Markenerlebnisse. Themen der Woche: Toblerone: Die neue Kampagne „Chocolate Like Nobody's Watching“ feiert hemmungslosen Schokoladengenuss. Statt stilisiertem Naschen gibt's Völlerei in der Hotellobby, Krümel im Bart und unperfekte, aber glückliche Gesichter. Gerolsteiner überrascht mit Humor: Die Kampagne „Absolute Frische“ von Gerolsteiner bewirbt die Longneck-Getränkeserie mit ungewöhnlichen Geschmacksrichtungen wie Grilled Watermelon Mint. Drei 15-Sekunden-Spots zeigen absurde Alltagssituationen, in denen das erwartete Element fehlt – ersetzt durch ein Gerolsteiner-Getränk. Ziel ist es, die Marke mit Witz und Überraschungseffekt neu zu positionieren O₂ Sprechender Fisch, starke Botschaft: Ein sprechender Fisch als neuer Markenbotschafter sorgt für Aufmerksamkeit und markiert das erste kreative Werk von Steve Plesker für den Mobilfunkanbieter. Fundstücke: Bidetlity wirbt charmant für Po-Hygiene: Mit der OOH-Kampagne „So Clean You Can Kiss It“ sorgt die Berliner Marke Bidetlity für Gesprächsstoff. Kussmünder auf Plakaten, ein doppeldeutiger Claim und viel Humor bringen das Thema Po-Duschen clever auf den Punkt . Lillet setzt auf Style und Selbstbewusstsein: In der Hochsaison der Apéritifs startet Lillet mit einer weltweiten Kampagne unter dem Motto „Lillet. Dein Aperitif mit Style“. Die französische Marke kontert damit Aperols Werbeoffensive und präsentiert neben bekannten Sorten auch neue „Ready to Drinks“. Im Zentrum: ein frischer Art-Déco-Look der Flasche, der Tradition mit modernem Flair verbindet. Ziel der Kampagne ist es, die elegante, lebensfrohe Markenidentität von Lillet in verschiedenste Alltagssituationen zu tragen.

DEFENDANT: Emily in Paris EVIDENCE: Lillet Blanc SCENE OF THE CRIME: Paris -- Bonjour, mes amis! Dive into the delightful world of 'True Crimes Against Wine' where we take a stylish detour from our usual libations. Join us as we uncover the tantalizing truth behind aperitifs and their bitter companions, digestifs, with our special focus on the delightful Lillet Blanc. We reminisce about thrilling Parisian adventures while sipping our aperitif cocktails, discussing everything from Emilys in 'Emily in Paris' unforgettable fashion choices to learning why aperitifs like Lillet hold a treasured place in our hearts. This episode, filled with sparkling wit and laughter, effortlessly blends our love for wine, whimsy, and wonderful wardrobes. Don't miss out, because who wouldn't want to drink and look fabulous doing it?

Jan har hatt mareritt om at han og Einar ikke var forberedt til show, og reflekterer over viktigheten rundt å være proff - til Einars store forkleinelse. Einar har hatt en ulykke i hjemme, hvor enten han eller Linn ikke brukte vernesko, med katastrofale konsekvenser.Produsert av Martin Oftedal, PLAN-B Hosted on Acast. See acast.com/privacy for more information.

In this week's episode, Kayla and Taylor discuss Kelly Link's 2024 novel The Book of Love. Topics include absinthe, the unique structure of this book, the “unlikeablility” of these magical teenagers, breaking down the ending, all the different types of love, and Hilary Duff. Plus, a brief word on Neil Gaiman. This week's drink: Necromancer via liquor.comINGREDIENTS:3/4 ounce absinthe 3/4 ounce elderflower liqueur3/4 ounce Lillet blanc1 dash London dry gin3/4 ounce lemon juice, freshly squeezedGarnish: lemon twistINSTRUCTIONS:Add the absinthe, elderflower liqueur, Lillet blanc, dry gin and lemon juice to a shaker with ice and shake until well-chilled.Strain into a coupe glass.Garnish with a lemon twist.Current/recommended reads, links, etc.:Article from liquor.com: 9 Absinthe Cocktails You Need to Try NowSyme's Letter Writer by Rachel SymeFollow 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 read Rebecca by Daphne Du Maurier.

Une fois de plus, je suis très heureuse de vous retrouver pour un épisode hors série des Audacieuses ! Le 14 octobre dernier, j'ai eu l'honneur de prendre la parole devant une cinquantaine de femmes audacieuses, venues chercher l'inspiration pour réaliser leurs rêves et devenir actrices de leur propre vie dans tous les domaines. Avec SOAZIG CASTELNERAC, experte du bien-être amoureux, et Céline FERRARY, podcasteuse sur la parentalité, nous avons eu l'immense plaisir d'interroger Mathilde Cabanas, cette entrepreneuse créative et inspirante pour une interview sur son parcours, son couple et sa famille. Un talk avec une seule ambition : que les femmes osent s'affirmer et croire en elles dans toutes les sphères de leur vie. Ces moments d'échange sont à chaque fois un immense bonheur et je suis très heureuse que vous puissiez en profiter avec cet épisode. Je tenais à remercier également nos superbes partenaires Jolly Mama, Oh My Cream !, ILADO, Cotton Bird, Petite Mendigote, MilK magazine, Helmut Paris, Laura Todd, Lillet, Papier Tigre. Si vous aimez l'épisode, partagez-le avec vos amis ou sur vos réseaux sociaux, laissez un commentaire sur Apple Podcast pour me donner de la force et me permettre de continuer.Un grand merci d'avance !

RISK, RANDOMNESS & DEALING WITH UNCERTAINTY.Caspar Berry has led many lives, from screenplay writer, actor and director, to professional poker player, poker commentator and renowned keynote speaker. He also once served as the poker coach to Daniel Craig and the actors in Casino Royale, and beyond coaching others to merely look like they know how to gamble, Caspar believes there are parallels between poker strategies and navigating life's uncertainties. So ante up for an unusually spirited episode of the 3 Questions, 3 Drinks podcast, where Chris toasts Caspar from across the Atlantic to explore the complexities of decision-making, risk, and the role randomness and luck play in our lives.*Listeners Note* I apologize for the uneven sound quality during this episode as it was recorded via a Teams call between two continents. Next time I'll do my best to make sure it doesn't sound like we've both fallen into a well.  ¯_(ツ)_/¯  DRINKS IN THIS EPISODE:  WHITE RUSSIAN COCKTAIL >> 2 oz vodka; 1 oz Kahlúa; 1 oz heavy cream. Add the vodka and Kahlúa to a rocks glass filled with ice, top with the heavy cream, and stir. Best enjoyed while playing Blackjack in the high stakes room at the Bellagio.  VESPER MARTINI >> 3 oz Gordon's Dry gin, 1 oz vodka; 1/2 oz Lillet Blanc aperitif; Garnish: lemon twist. Add the gin, vodka and Lillet blanc into a cocktail shaker filled with ice. Shake vigorously for 20–30 seconds, until ice cold. Strain into a chilled cocktail glass. Express the oils from a lemon twist over the drink, rub the twist along the rim of the glass and drop it into the cocktail. Remember that this drink is best shaken, not stirred.GODFATHER COCKTAIL >> 2 oz blended Johnny Walker Red scotch; 1/4 oz amaretto. Fill a mixing glass 2/3 full of ice. Add the scotch and amaretto and stir until well-chilled. Strain into a rocks glass over fresh ice for an offer you can't refuse.   If you've been enjoying the 3Q3D podcast, please subscribe and consider giving us a rating, a review, or sharing an episode with a friend.Follow our social sites here: Instagram:  https://www.instagram.com/3drinkspodcast/?hl=en Facebook:  https://www.facebook.com/3Drinkspodcast  

In dieser Podcast-Folge dreht sich alles um das schöne Bella Italia und den Charme Frankreichs. Jana berichtet begeistert von ihrem Italienurlaub und ihrer neu entdeckten Liebe zur Mortadella aus Bologna. Passend dazu tauchen wir in das italienische Lebensgefühl ein und sprechen über den beliebten Aperol. Wisst ihr aus was dieser eigentlich besteht und wann und von wem er erfunden wurde? Doch damit nicht genug: der Aperol bringt uns thematisch nach Frankreich und zum Trendgetränk Lillet. Wie immer, geht es bei uns mit viel Witz und nicht ganz so ernst zur Sache. Ganz kurz sprechen wir über Lenaarts neueste Erfindung, die "Steh-Stütze", und Ramons Bart, der ihn laut Jana „backig und gesund“ aussehen lässt. Begleitet uns auf dieser kulturellen Reise durch Italien und Frankreich ganz im Stil a la „Jana & die Jungs“.

⛰️ El 15 de juny d'aquest 2024 torna una nova edició de la Trail Catllaràs a La Pobla de Lillet amb nous recorreguts i alguna novetat més. Escolta la conversa amb el Pol Trafi i guanya una inscripció gratuïta!

Notre 3ème talk show en live, c'était le 4 avril 2024 ! Notre trio des Audacieuses a cette fois-ci eu la joie d'interviewer Chrysoline de Gastines autour de son couple, de sa famille et de son business, toujours avec notre fil rouge sur l'audace ! Une soirée ponctuée de sourires, de rencontres, de mets délicieux et de conversations qui inspirent ! Merci encore à nos partenaires : Lillet, Tarte au Carré, Byzance Apéro, TALM fondée Kenza Keller, Atelier Rosemood, Marie Mellerin de La Fabrique à sachets, Patyka, Marlette, ILADO, Joly Mamma fondée par Margaux Cannoni Chevallier, Casavida Home fondée par Anne-Sophie Rischard Vidal, MilK magazine, OACAO et bien sûr Balzac Paris.Merci également à toutes les femmes présentes qui sont toutes à leur manière AUDACIEUSES

If there was ever a time where you need a drink in the morning to get back to even, this is the week.The Corpse Reviver was meant to do just that, although we think of it more as an evening cocktail. It's a confusing cocktail, and most are using the wrong ingredient to make it. We set the story straight and give you a twist to try too.  Corpse Reviver In your shaker add: ¾ oz London Dry Gin ¾ oz Cointreau ¾ oz Cocchi Americano (NOT Lillet Blanc) ¾ oz Lemon Juice A few drops of absinthe A splash of 2:1 simple syrup Ice Shake HARD Double strain into chilled coupe glass Garnish with a lemon twist Reviving Jack Frost (Corpse Reviver No. Blue) In shaker add:  3/4 oz London dry gin 3/4 oz blue curaçao 3/4 oz Lillet blanc 3/4 oz lemon juice, freshly squeezed Ice Shake HARD Rinse a nick and nora or coupe with absinthe and set in the freezer to chill. Double strain into a chilled nick and nora gass Extra points to lightly dust the glass with granulated sugar OR to rim a part of the glass with syrup & coconut shavings Tip: how to frost a glass with sugar 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

Irgendwo zwischen Brauhaus und Soho House haben sich Sophie und Joko auf der Glamourachse Berlin - München an einem Ort namens “Medien” zusammengefunden um ihren ganz persönlichen Hallmark-Weihnachtsfilm zu schreiben. Und in dem geht es zur Sache: Heiße Holzfäller in der Uckermark treffen auf städtische Medienmäuse. Mit dabei auch eine Special Cameo von Florian Silbereisen und potenzielle, inzestuöse Plot-Twists. Vielleicht ist Deutschland noch nicht ready, aber Sophie und Joko sind es gewiss. Und zwar auch für das große Dönersoßen Follow-Up, pittoreske Orte zum Urinieren und die große Wer stiehlt mir die Show? Medienanalyse, die gleichzeitig ein berührender Liebesbrief ans Fernsehen und ein großartiges Team ist. Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte: https://linktr.ee/sunset_club

For the season 1 finale, we dive headlong into the action, thriller, identity craziness that is 1997's Face/Off! Cam mixes a custom cocktail (recipe below) and Dylan wonders why action movies made for American audiences by non Americans are so much better. Written by Mike Werb and Michael Colleary. Directed by John Woo. Starring Nicholas Cage, John Travolta, Gina Gershon, and Joan Allen. THE COCKTAIL: The Sean Archer 2oz Rye Whiskey 1oz Xila .5oz Maraschino Liqueur .5oz Lillet

Avery and D.C. are back! We review two more submissions as well as a surprise third excerpt.  ----more---- Drink Recipes: Corpse Reviver No 2 From the Savoy Cocktail Book 1oz Lillet Blanc (can substitute St Germain elderflower liqueur) 1oz Cointreau or Triple Sec 1oz Lemon Juice 1oz London Dry Gin Dash absinthe Rinse the inside of a chilled coupe or cocktail glass with absinthe, discard the excess and set the glass aside. Add the gin, Lillet blanc, orange liqueur and lemon juice into a shaker with ice and shake until well-chilled. Strain into the prepared glass. Mocktail To prepare Fennel/Anise syrup: ½ cup water ½ cup sugar 2 pieces star anise (can substitute ½ tsp fennel) Heat all together in saucepan over medium heat, stirring frequently, until the sugar melts completely Remove from heat, cover, and let cool (about 30-45 minutes). Drink Recipe: 2oz strong earl grey tea, cooled .75oz anise or fennel syrup .75oz honey 1oz lemon juice Shake all well with ice Strain over fresh ice in a rocks glass ----more---- Books mentioned: Once There Were Wolves, by Charlotte McConaghy Thistlefoot, by GennaRose Nethercott

In the time it took James Bond to escape before Goldfinger's laser beam could burn a hole through his short and curlies, Dan spills the beans about author Ian Fleming's second most favorite creation, the Vesper, a beguiling combination of gin, vodka, Lillet and bitters. Once Fleming invented the drink, he named it after the very first Bond girl, thankfully one with a name that hasn't become SUPER problematic in the years since. So sit back and enjoy the episode and a Vesper... after all, you only live twice. Learn more about your ad choices. Visit megaphone.fm/adchoices

Ach du grüne Neune! Brasor:innen, wir haben es in diesem Jahrtausend noch geschafft! Zu unserer 30. Folge. Alda! Dreiiiißiiich!, haben wir es endlich geschafft, niemanden geringeres, als unsere Intro-Hustlerin Lara Heinz in den Kreis der ungläubigen Biersäufer zu holen. Macht die Fenster runter, jetzt werden Mittelfinger gezeigt! Während Lara sich mit ihren Hundekotbeutel-Händen durchs Haar fährt, feilen Tobs und Börsie bereits an einem neuen Wikipedia Eintrag über nervöse Partyverdauungen. Welche Kategorie Arbeitskollegen habt ihr eigentlich? Kaffee-Katharina, Smacks-Sarah oder Spargel-Sigfried? Modebier trinkend und Welpen streichelnd warten wir auf eure Antworten! Thermoskannen-Grüße auf die A46, ihr Trucker!

For whatever reason, the Clover Club isn't on many cocktail menus and that is a dang shame! This pink beauty has all the right moves to make its way into your heart. Uncle Brad makes the classic and gives us the history behind the drink. Jules makes it with a twist, tipping her hat to Julie Reiner who brought the once lost Clover Club back from the ashes.  Clover Club: Chill your coupe glass In your boston shaker: 1 egg white  Grab your jigger 2 oz gin (London dry works great here, as does New Western - in this case I used Brockmans. Look for flavors that compliment raspberry - citrus is always a great compliment) ¾ oz raspberry simple syrup ¾ oz lemon juice fresh DRY Shake it Add LOTSA ICE small side of shaker SHAKE IT AGAIN Double strain into your coupe (hawthorn strainer and fine mesh strainer) Garnish with 3 raspberries Lillet Rose Clover Club: In your shaker 1 egg white 1.5 oz gin 1/2 oz Lillet Rose  3/4 oz fresh lemon juice 1/2 oz simple syrup 4-5 raspberries, muddled Dry shake  Add ice shake again Double strain & garnish with 3 raspberries Tip: different types of gin The Art of Drinking IG: @theartofdrinkingpodcast  Jules IG: @join_jules TikTok: @join_jules  Website: joinjules.com Brad  IG: @cigarsnvino This is a Redd Rock Music Podcast IG: @reddrockmusic www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

In the time it took James Bond to escape before Goldfinger's laser beam could burn a hole through his short and curlies, Dan spills the beans about author Ian Fleming's second most favorite creation, the Vesper, a beguiling combination of gin, vodka, Lillet and bitters. Once Fleming invented the drink, he named it after the very first Bond girl, thankfully one with a name that hasn't become SUPER problematic in the years since. So sit back and enjoy the episode and a Vesper... after all, you only live twice. Learn more about your ad choices. Visit megaphone.fm/adchoices

Fossil fuel profiteers don't deserve a moment of peace. The youth-led group Climate Defiance is using direct action to expose the politicians most responsible for the climate crisis and compel them to act with the urgency this crisis deserves.I spoke with Rylee Haught – the group's student recruitment lead – just a day after Climate Defiance shut down Joe Manchin's keynote address in protest of the Senator's role in greenlighting the Mountain Valley Pipeline. We talk about Manchin's fossil fuel interests, the success of this action, and the other incredible actions the group has organized, including their successful blockade at the White House Correspondents Dinner.We also discuss:         Senator Joe Manchin's profiteering off of fossil fuels        Disruption as a strategy        Disruption vs working within the normal channels        How to shut down a board meeting or other event        Sit ins, blockades, and other tacticsCalls to action:Follow Climate Defiance on Twitter, TikTok, FB, and Instagram!Get involved through their website / sign their Pledge of ResistanceSupport by donating!! As Rylee says in the episode, “We are a Small scrappy group of Gen-Zers, so definitely send us some funds if you can!”Shoutout to bartender Jesse Torres for crafting the Climate Defiance cocktail! This is such a special drink to honor the work of this group of young, determined climate activists!Climate Defiance Cocktail This is a riff of a riff on the Corpse Reviver no. 2. It's a bright and refreshing cocktail and a delightful drink for any occasion or time of day. Serve it on the rocks with soda for an even lighter option. Climate Defiance Cocktail 22ml  Tequila blanco22ml  Giffard Blue curaçao 22ml  **Don Ciccio Cinque Aperitvo bianco 22ml  Lime juice Optional: Mezcal rinse Method:  Pour all ingredients except into a shaker and shake well with ice. (Optional: Rinse a coupe or martini glass with mezcal and dump out any excess.) Strain into the rinsed glass and garnish with a maraschino cherry. ** The Don Ciccio Cinque can be substituted with any other light colored amaro or aperitivo such as Suze, Malört, Salers, Luxardo Bitter Bianco, Cocchi Americano, or Lillet blanc.  Support the showCocktails & Capitalism is an anticapitalist labor of love, but we could use your help to make this project sustainable. If you can support our work with even a dollar a month, that would really help us continue to strengthen the class consciousness of folks suffering under capitalism around the globe. https://www.patreon.com/cocktailsandcapitalism

In this week's episode, Kayla and Taylor discuss Nghi Vo's 2022 novel Siren Queen. Topics include the Hollywood studio system, fame vs. art, and our upcoming  movie podcast “Films and Focaccia” (just kidding!).This week's drink: Corpse Reviver No. 2 via liquor.comINGREDIENTS:Absinthe, to rinse¾ oz London dry gin¾ oz Lillet blanc¾ oz orange liqueur¾ oz lemon juice, freshly squeezedINSTRUCTIONS:Rinse the inside of a chilled coupe or cocktail glass with absinthe, discard the excess and set the glass aside.Add the gin, Lillet blanc, orange liqueur, and lemon juice into a shaker with ice and shake until well-chilled.Strain into the prepared glass.Current reads and recommendations:Tune in next week for our episode on more Hollywood books to add to your TBR!Follow us on Instagram @literatureandlibationspod.Visit our website: literatureandlibationspod.com to submit feedback, questions, or your own takes on what we are reading. You can also see what we are reading for future episodes! You can email us at literatureandlibationspod@gmail.com.Please leave us a review and/or rating! It really helps others find our podcast…and it makes us happy!Purchase books via bookshop.org or check them out from your local public library. Join us next time as we discuss Detransition, Baby by Torrey Peters.Here is the beverage recipe for the upcoming episode if you want to drink along with us!the Torrey Peters via BuzzworthyINGREDIENTS:1 ½ shots hibiscus-infused white rum1 shot coconut water½ shot orgeat syrup½ shot fresh lime juice½ shot pineapple juice1 shot aquafabaGarnish: pineapple leaves and orchidINSTRUCTIONS:Add all ingredients to a shaker filled with ice. Shake vigorously, strain into a coupe glass, and garnish.

In this week's episode, Kayla and Taylor discuss two seminal Montana-set novellas: Legends of the Fall by Jim Harrison and A River Runs Through It by Norman MacLean. Topics include whiskey vs. bourbon, the beauty of nature, and how pleasantly surprised we were at how the women were written!For this episode, pour a glass of your favorite whiskey or bourbon, on the rocks. Kayla will be drinking Blackfoot River Bourbon from Montana Whiskey Co.Current/recommended readsA Really Big Lunch: The Roving Gourmand on Food and Life by Jim HarrisonJim Harrison: Complete PoemsYoung Men and Fire by Norman MacleanHome Waters: A Chronicle of Family and a River by John N. MacleanThe Last Best Place: A Montana AnthologyFor more Montana book recommendations: https://wildmontana.org/2020/03/20/community/our-picks-15-montana-books-to-keep-you-busy/Follow us on Instagram @literatureandlibationspod.Visit our website: literatureandlibationspod.com to submit feedback, questions, or your own takes on what we are reading. You can also see what we are reading for future episodes! You can email us at literatureandlibationspod@gmail.com.Please leave us a review and/or rating! It really helps others find our podcast…and it makes us happy!Purchase books via bookshop.org or check them out from your local public library. Join us next time as we discuss Siren Queen by Nghi Vo.Here is the beverage recipe for the upcoming episode if you want to drink along with us!Corpse Reviver No. 2 via liquor.comINGREDIENTS:Absinthe, to rinse¾ oz London dry gin¾ oz Lillet blanc¾ oz orange liqueur¾ oz lemon juice, freshly squeezedINSTRUCTIONS:Rinse the inside of a chilled coupe or cocktail glass with absinthe, discard the excess and set the glass aside.Add the gin, Lillet blanc, orange liqueur, and lemon juice into a shaker with ice and shake until well-chilled.Strain into the prepared glass.

Bo whips up a pair of Tito's Vodka and Patron Tequila cocktails live in the Whiskey 61 Lounge in the BankPlus Studio. The guys talk a lot of nonsense, sports and otherwise, as Bo harnesses his 90's bartending skills to whip up some incredible deviations of the classic mimosa. Bo puts together his take on the classic mimosa using Tito's Vodka, Lillet and orange juice in one cocktail and Patron Tequila, Lillet and pineapple juice in another. The guys discuss what makes a good cocktail and how the mimosa has been elevated to new levels in recent years. Learn more about your ad choices. Visit megaphone.fm/adchoices

Bo and Blake talk SEC baseball and the Y'all Lifestyle in the third hour of the show live in the BankPlus Studio. The guys recap the show to start the third hour and talk about the most famous car in sports history. Mississippi State baseball analyst Charlie Winfield joins the show on the Farm Bureau guest line talking Bulldogs baseball. Charlie gives his prediction for the future of embattled head coach Chris Lemonis following a surprising series win on the road against LSU. Charlie outlines why he believes Lemonis will be back in Starkville for at least one more season, and it has a lot to do with a group of talented freshmen. In the SEC Insider Hit, Bo whips up a pair of Tito's Vodka and Patron Tequila cocktails live in the Whiskey 61 Lounge in the BankPlus Studio. The guys talk a lot of nonsense, sports and otherwise, as Bo harnesses his 90's bartending skills to whip up some incredible deviations of the classic mimosa. Bo puts together his take on the classic mimosa using Tito's Vodka, Lillet and orange juice in one cocktail and Patron Tequila, Lillet and pineapple juice in another. The guys discuss what makes a good cocktail and how the mimosa has been elevated to new levels in recent years. Learn more about your ad choices. Visit megaphone.fm/adchoices

It's Happy Hour! In this episode, Matthew crafts a Fernet Sour, which definitely doesn't have V8 or mouthwash. Ben stirs up a Vesper with the versatile Lillet blanc making its debut on the show. Also: super power legal advice, and how to make friends with bartenders.Fernet Sour1 oz Fernet-Branca1 oz Green Chartreuse1 oz lime juice1 oz Simple SyrupAdd all ingredients into a cocktail shaker with ice and shake until well-chilled. Double strain into a chilled coupe glass and garnish with a lime wheel.Vesper1 1/2 oz Gin3/4 oz Vodka1/2 oz Lillet blanclemon twist for garnishCombine ingredients in mixing glass with ice. Stir. Strain into coupe or Nick & Nora glass. Express twist over glass then hang twist on rim

Zeitdruck? Zu viel Koffein? Schlafprobleme? Was ist eure Morgenroutine und macht es euch „Druck“ wenn du nicht die perfekte Ordnung hast? Warum Wildberry ohne Lille unser Lieblingsgetränk ist und warum Mangosaft fast zu einer Ehekrise geführt hat? Das alles und mehr findest du in dieser Folge!Außerdem versuchen wir mit dem AI Chat-GPT eines unserer größten Probleme zu lösen: Namensgebung! Das ist aber noch nicht alles! Samy hat mal heute eine polarisierende Internetstory mitgebracht, die super Spicy ist. Die Frage lautet, ist es ok, wenn mein Freund anderen Frauen Unterwäsche schenkt?!?!?! Wir freuen uns auf dich und viel Spaß beim Zuhören :)

Süß, sauer und salzig, so schmeckt das neue Trend-Getränk Lillet Jolie. Wie ihr den mega Aperitif nachmachen könnt, erfahrt ihr heute hier!Unsere allgemeinen Datenschutzrichtlinien finden Sie unter https://art19.com/privacy. Die Datenschutzrichtlinien für Kalifornien sind unter https://art19.com/privacy#do-not-sell-my-info abrufbar.

Nina Chuba ist da mit ihrer neuen Single Mangos mit Chili und News zu ihrem neuen Album "Glas", das am 24.02. erscheint. Außerdem erzählt sie, wie ihr 1. perfektes Date aussieht und was die absolut nervigste Frage ever ist. Viel Spaß beim Reinhören!

CONTENT WARNING: This episode contains detailed descriptions of cannibalism and murder, so please take care when listening.  Woah. What a f***ing book. Our editor said we got a little carried away with this episode, so let me be super clear: we DO NOT condone cannibalism or murder. But we do condone superb writing and unique storylines. Dorothy is a food critic who is also a murderer. She is a psychopath who eats the men she kills.  This week, we read A Certain Hunger by Chelsea G. Summers Rebekah Sausmikat, lover of all books, weird and slightly disturbing, joins me today to discuss a book that surprised us in many different ways.  In this episode we cover:  The difference between sociopaths and psychopaths and which one Dorothy is. Our society's fascination with cannibalism. Is this book a feminist take on murder?  Open your book and press play on a podcast episode that will leave you questioning who to trust, especially when it comes to the unreliable, psychopath narrator.  Mentioned in the Pairings section of the podcast: DRINK: Corpse Reviver No. 2 (absinthe, gin, Lillet blanc, orange liqueur, lemon juice), Cab Sav. (Kathryn Hall Cabernet Sauvignon) TV SHOW - Yellowjackets, Dexter BOOK - One Flew Over the Cuckoo's Nest, Killers of a Certain Age, Tender is the Flesh, Lapvona  MOVIE - Fresh, Promising Young Woman SPECIAL PAIRING - Against the Odds Podcast (Plane Crash in the Andes) ***  Once you're done listening, hop onto our Instagram and TikTok @rwreadspodcast to give us your thoughts on the discussion and the book. We look forward to hearing from you! 

Sekt, Gin oder doch ein Sex on the Beach?

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

Don't worry this won't be covered on the final, but this fic is required reading. Grace brings a Great Gatsby fic where Nick misunderstands just what Gatsby's intentions are. - A Great Gatsby Cocktail: Mix together 1 part vodka, 1 part Lillet blanc, and 2 parts grapefruit juice. Pour over ice and enjoy! -  Want to read this fic for yourself? Give this author the kudos they deserve. You can find this fic on archiveofourown.org Title: Steak, Cabernet, and the Blindingly Obvious Author: ConvenientAlias And join us on our Patreon! It's 18+ so you can't search us, but use our link to find us www.patreon.com/finepairingspodcast - Fine Pairings Podcast - A podcast about fanfiction. Where we pair ships with cocktails and reading with comedy. Got fanfic you'd like to share? Email us at FinePairingsPodcast@gmail.com Remember to follow us on Tiktok, Tumblr, and Instagram @Finepairingspodcast and on Twitter @Finepairingspod - Additional Credits  Music Creator: Kevin MacLeod Source: Free Music Archive, Incompetech.com  "In Your Arms" License: CC BY 3.0; https://creativecommons.org/licenses/by/3.0/

Wildberry Lillet - war nicht nur der Sommer Ohrwurm des Jahres, sondern auch eines unserer Lieblingsgetränke! Wie wir das jetzt noch etwas gepimpt mit in die neue Jahreszeit nehmen können? Das hört ihr im Flo Kerschner Show Trend UpdateUnsere allgemeinen Datenschutzrichtlinien finden Sie unter https://art19.com/privacy. Die Datenschutzrichtlinien für Kalifornien sind unter https://art19.com/privacy#do-not-sell-my-info abrufbar.

STRENGTH, COURAGE & RESILIENCE. On today's episode of 3Q3D I'm joined by two remarkable women who prove that a small group of thoughtful, committed citizens can change the world. MaryJo Rischitelli-Clark and Jen Yozwiak are the founders of 100 Women Strong Ohio, a growing community of women committed to improving the lives of people in need in Northeast Ohio. As they answer questions about strength, courage and resilience, and over a few memorable cocktails (including the aptly named “Hot Mess Express”), MaryJo and Jen share personal stories that prove you never know how strong you are until being strong is your only choice. Learn more about 100 Women Strong: https://www.100womenstrongohio.org/Drinks in this Episode:Salty Dog cocktail >> 1 1/2 ounces vodka, 1 oz St. Germain, 3 ounces grapefruit juice, freshly squeezed. Wet the rim of a cocktail glass and dip it in coarse salt. Fill a cocktail shaker with ice, then add the vodka, St. Germain and grapefruit juice and shake until chilled. Strain into the salt-rimmed glass and garnish with a grapefruit slice and rosemary sprig. “The Hot Mess Express” cocktail aka The Jen Yozwiak >> Procure the largest bottle of Prosecco available, open that bad boy up and dump it into any glass you can find. Add a few raspberries (mulled or muddled, preferably) and throw a rosemary sprig in for good measure. Corpse Reviver #2 cocktail >> Absinthe, to rinse; 3/4 ounce London dry gin; 3/4 ounce Lillet blanc; 3/4 ounce orange liqueur (such as Cointreau or Triple Sec); 3/4 ounce lemon juice, freshly squeezed. Rinse the inside of a chilled coupe or cocktail glass with absinthe, discard the excess and set the glass aside. Add the gin, Lillet blanc, orange liqueur and lemon juice into a shaker with ice and shake until well-chilled. Strain into the prepared glass.If you've been enjoying the 3Q3D podcast, please subscribe and consider giving us a rating, a review, or sharing an episode with a friend. You can also follow our social sites here:Instagram: https://www.instagram.com/3drinkspodcast/?hl=en Facebook: https://www.facebook.com/3DrinkspodcastTwitter: https://twitter.com/3Q3Dpod

BACK AT IT AGAIN

This week's episode is a little different; we have a killer movie to talk about and a cocktail to go along with it! Honestly, we can't stop thinking about this movie. Last Night in Soho, an Edgar Wright film, is a psychological thriller that captures your attention and never lets go. It has mystery, drama, thrills, fashion, dance and plenty of impressive practical effects. We highly recommend watching the film and then immediately watching some behind the scenes. You will not be disappointed! It is an experience that stays with you well after the movie has ended, and Nick's cocktail will also be staying with us for a while as well. Cheers! The Vesper: - 1.5 ounces gin - .5 ounce vodka - .25 ounce Lillet blanc aperitif - Garnish: lemon twist Instructions: - Add the gin, vodka and Lillet blanc into a glass with ice and stir until well-chilled. - Strain into preferred glass. - Peel a piece of lemon rind, rub the twist along the rim of the glass and drop it into the cocktail.

Fringe Theory, Episode 15   Natalie Wood & The Soap-Maker of Correggio      Recorded by Kit and Abbey  *Drink of the Week*    White Sangria1 bottle dry white wine (such as pinot grigio or chenin blanc), chilled  4 ounces Lillet blanc (or vermouth)  1 medium peach, pitted and sliced  1 green apple, cored and sliced  1 lemon, cut into wedges  3 mint sprigs   Club soda, chilled      Add wine,  vermouth, fruit and mint into a pitcher and stir to combine. Chill for up to four hours. Pour and top with club soda. Enjoy!    ***Keep up with us on facebook @FringeTheoryPod, or on instagram or twitter @FringeTheory_***Support the show

Hello nerds! Welcome to March's book club recommendation, Gideon the Ninth by Tamsyn Muir. Listen in as we talk about space cavaliers, bone necromancy, and the deathless emperor.  But first: we try yet another absinthe cocktail. And yet again we warn you we didn't like it. Like at all. But for reference, and if you too like pain, here's the recipe: 3/4 oz absinthe 3/4 oz elderflower liquor 3/4 oz Lillet blanc 1 dash London dry gin 3/4 oz lemon juice garnish with a lemon twist (courtesy of liquor.com) While this is supposed to be a corpse revivier -- used to help hangovers that coffee just can't cure -- I'd leave all of those ingredients in your bar and settle for an Irish Coffee instead. But that's just me.   As always, if you're enjoying our peerless nerd banter and book club picks, please rate us on Apple Podcasts. Also, we'd love it if you shared our cast with a friend. It'd really help us grow!

In our 3rd installment of Negroni Drinks, Steve shows us how to make a Mezcal-based Negroni, often referred to as a 'White Negroni' which uses Suze and Lillet to get a beautiful bright yellow color. Elevate your cocktail game with this unique episode! #ETDT #mezcal #suze #lillet #gentianroot #negroni

Do you have a favorite movie that you love to quote? Well we do, and this episode of Happy Hour Film Club we cover quotable movies! And to go along with our quotable movies, we have a special quotable cocktail for you. Cheers! The Vesper: - 3 ounces gin - 1 ounce vodka - 1/2 ounce Lillet blanc aperitif - Garnish: lemon twist Instructions: - Add the gin, vodka and Lillet blanc into a shaker with ice and shake until well-chilled. - Strain into a chilled cocktail glass. - Express the oils from a lemon twist over the drink, rub the twist along the rim of the glass and drop it into the cocktail.

You wouldn't expect that after being trained to bartend by Steve that anyone could ever make it very far in this industry, but our long-time friend Jill persevered! With Negroni in hand, Jill takes us through The Gauntlet employing what she's learned on her journey from baby server to bar manager.White Negroni:· 1.5 ounces gin· 1 ounce Lillet blanc aperitif· .5 ounce Suze gentian liqueur· Garnish: lemon twist1. Add the gin, Lillet Blanc and Suze into a mixing glass with ice and stir for 15-20 seconds until well-chilled.2. Strain into a rocks glass over fresh ice.3. Garnish with a lemon twist.FOLLOWInstagram @BRPdrinkalongFacebook @BRPdrinkalongTwitter @BRPdrinkalongSnapchat @BRPdrinkalongSUPPORTMerch: prodigydtg.com/bartenderrant/shop/homeLEAVE A TIPPaypal: TheBartenderRantPodcast@gmail.com

This week on Neat! we investigate the history and functionality of a unique and beloved aperitif, Lillet!

We need a drinking game for this episode of the podcast and not just the story! Count how many times we say pedantic, pretentious, and circle-jerk. (Hint: it's a bunch) We love the cast of this movie and have strong opinions about the execution. One of us just breaks and can't even bring her feelings to words. We're sorry in advance.   Episode Drink: The Schrodinger's Cat Recipe   Ingredients For the honey syrup 1/2 cup Clover honey 1/4 cup boiling water   For the cocktail: 3 slices peach Ice 3/4 ounce freshly squeezed lemon juice 1 dash Angostura bitters 1/2 ounce honey syrup 1/2 ounce mezcal 1/2 ounce Lillet blanc 1 1/2 ounces bourbon Garnish: peach slice Instructions 1. To make the honey syrup, stir hot water into honey until dissolved. Let cool. (Excess syrup can be stored, covered, in the refrigerator for several weeks.) 2. Muddle peach slices in a cocktail shaker. Fill cocktail shaker with ice. Add Angostura, honey syrup, lemon, mezcal, Lillet, and bourbon. Shake vigorously. 3. Double-strain in to a cocktail glass. Garnish with peach slice.   Recipe From: SeriousEats.com   Our Drinking Game for this Story:  Take a drink every time you see an outfit change. Take a drink when the age changes. Take a drink whenever you begin to feel uneasy. Take a drink any time Jake says something pretentious.  Take shot when you notice the actor change? Because why the fuck not, there are no rules to this story ande to this game. When the young woman and Jake are in the car going to get ice cream, take some shrooms because that is the only way you're going to enjoy the ending...maybe even make sense of it.    Indie Bookstore Recommendations: Jordan: John K. King Bookstore - Detroit, MI Em: The Book Larder - Seattle, WA   A Novel Adaptation was created by Emily Eppley and Jordan Redwine. See more details at www.anoveladaptation.com and see what's coming up next to read along with us. Find us on Facebook, Twitter, Instagram, and Goodreads to join the conversation. Our artwork is by Kit Bernal. Our music is “Harlequin” by Kevin MacLeod, licensed under Creative Commons: By Attribution 3.0.  

In this episode, we discuss Jack London's evolution into a socialist. After living the rough life of a sailor, London once again found himself forced into wage slavery to feed his family. Having toiled for long, tedious hours in a jute mill, London left his job and began shoveling coal for a railway company. With two sprained wrists, London continued this agonizing work until he realized that he had replaced two workers who had both been paid more than he was receiving. Learning that one of these workers had committed suicide after losing his job, London began to comprehend the brutality of capitalist competition and exploitation. During the worst economic downturn that America had ever experienced--when unemployment had reached 20%--London turned away from the life of wage slavery. He joined a protest march to Washington to demand the passage of a jobs creation program. Soon he found himself "hoboing" across the country, living the life of a vagrant and refining his storytelling abilities in order to tell convincing stories in an attempt to beg for food. This is the period during which London first discovered socialism--a concept introduced to him by a fellow "hobo". After reaching the Niagara Falls, London was arrested for vagrancy and sent to the Erie County Penitentiary for 30 days, where he learned to control the prison barter system that dealt primarily with the exchange of bread and cigarettes. Describing his manipulation of this prison economy, London would write that "Oh, we were wolves, believe me--Just like the fellows who do business in Wall Street." EPISODE COCKTAIL: The Jack London Martini3 oz currant vodka (or 1.5 vodka, 1.5 creme de cassis)1 oz white apertif wine (Lillet or Dubonnet blanc).5 oz marachino liqueur (not marachino cherry juice--this is a complex liqueur made from the cherry pits)Shake, strain, and enjoy!Support the show (https://www.patreon.com/cocktailsandcapitalism)

What is the one piece of advice you wish you had been given? Would it have changed your situation? Our thoughtful, multifaceted, and sharp guest Randi Fair shares her thoughts and her drink recipe the Corpse Reviver #2. Shake one up and sit back and enjoy! Corpse Reviver #2 1 oz gin 1 oz Cointreau 1 oz. Lillet blanc 1 oz fresh lemon juice 1 dash Absinthe Shake it up strain into glass Follow Randi's Instagram: https://www.instagram.com/miranda_macabre/ Check out our Website: www.2real2betrue.com Email us: 2real2betrue@gmail.com Peep our Instagram: https://www.instagram.com/two_real_two_be_true/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

I'll have another @freelandspirits @chartreuseliq @LUXARDOUSA @gordonsginglobal @AngosturaHouse @straightup615 @MahonGin #gin #cocktail #gincocktail Co hosts : Good ol Boy Sparky, Good ol Gal Cary Ann, Good ol Boy Craig, and Good ol Boy Mike SIPS  Episode –  Gin Cocktails (sounds of swooning) have been around forever and we venture down this path covering some of favorites. We've tinkered with the recipes to dial them in with modern products and techniques. Oh, you'll be making that Corpse Reviver for breakfast quite soon after checking out this episode.  We taste and rate the following gin cocktails from 1-5:   9:27 The Last Word 3/4 ounce gin – Freeland Dry or any good London Dry Style 3/4 ounce green Chartreuse 3/4 ounce maraschino liqueur 3/4 ounce fresh lime juice Add all ingredients into a shaker with ice and shake.     Strain into a chilled coupe glass.   20:10 Bijou 1½ OZ. GIN – Gordon's ¾ OZ. GREEN CHARTREUSE 1 OZ. SWEET VERMOUTH - Punt e Mes 2 DASHES ORANGE BITTERS (REGAN'S) Add all ingredients into a shaker with ice and shake. Garnish with an olive 28:25 Bennett 2 oz. gin ¾ oz. fresh lime juice ¾ oz. simple syrup 2 dashes Angostura bitters Tools: shaker, strainer Glass: cocktail Garnish: lime wheel Shake all ingredients with ice to chill, then strain into a chilled glass. Garnish.   36:20 Corpse Reviver No. 2 Absinthe, to rinse – rinse the mixing cup with ice and strain out 3/4 ounce London dry gin – preference to Mahon 3/4 ounce Lillet blanc 3/4 ounce orange liqueur – Cointreau or Pierre Ferrand Curacao  3/4 ounce lemon juice, freshly squeezed   Use a coupe glass, add the Absinthe to the mixing shaker and strain out, Mix everything else in the same shaker, and strain into glass. Garnish with an Orange Twist.   info@sipssudsandsmokes.com @sipssudssmokes (Yo, it recently changed with an “s”) Sips, Suds, & Smokes™ is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple & Google Podcasts, PRX, Spotify, Stitcher, Soundcloud, and nearly anywhere you can find a podcast. This episode is sponsored by: Cary Ann is our resident CSS and all things whiskey. Check out here blog: www.straightup615.com If you should be in Nashville, put Peninsula at the top of your must eat places. You'll find Craig taking fabulous care of you from first sip to last bite. Best G&T menu on the planet. https://peninsulanashville.com/ Sparky has only 4.5 Cease and Desist letters related to his blog: www.parentingwhileintoxicated.com Harry Johnson's New and Improved Bartender's Manual; by Amazon.com Learn more: https://www.amazon.com/dp/1362770728/ref=cm_sw_em_r_mt_dp_UaBOFb6RWX2TH Enjoying that cool new Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here: https://amzn.to/2Xblorc The easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” 

Je reçois Franz-Arthur Mac Elhone quelques semaines seulement avant le deuxième confinement, je le rencontre un vendredi 4 septembre 2020 au Harry's New York Bar (Harry's Bar pour les intimes) à la réouverture du lieu-dit après le premier déconfinement. Vous suivez ? Franz-Arthur MacElhoneFranz-Arthur Mac Elhone est un jeune (32 ans 1988) entrepreneur   Franco-Américain ayant fait ses études en Angleterre (sciences d'économie politique), pour ensuite travailler dans le recrutement à Paris puis avec le Maire de Cannes pendant 3 années. Enfin, plus récemment, il prend les rênes du bar de son père : le Harry's New York Bar au  ‘‘sank roo doe noo'' (5, rue  Daounou 75002 Paris). Un bar traditionnellement inventif ! New York Bar ou un voyage dans le temps L'histoire du Harry's Bar commence avec un certain Clancy, propriétaire d'un bar sur la Septième Avenue (7th Avenue) de New-York, dans l'Upper West Side, dont on ignore le nom. Sentant le vent tourner avec l'arrivée de l'amendement américain lié à la prohibition (interdisant, entre 1920 à 1933, la fabrication, le transport, la vente, l'importation et l'exportation de boissons contenant de l'alcool) il décide de le mettre en vente. Tod Sloan, Jockey ‘‘bar fly''En 1911, le jockey américain Tod Sloan (fêtard invétéré des années folles à Paris) décide alors racheter le Bar à Clancy pour le démonter entièrement : boiseries en acajou, plafond étamé, banquettes molletonnées, serveurs en blouse blanches mais aussi l'impressionnante collection de fanions universitaires de l'Ivy League pour le faire remonter à Paris (car il était jockey en France) pour en faire l'un des premiers bars à cocktail en Europe et de France où l'on retrouve cette ambiance du pays toute made in U.S.A. tant recherchée par la clientèle de l'époque, mais surtout où pouvoir siroter un cocktail convenable à Paris. Le New York Bar est né le jour de Thanksgiving, un 26 novembre 1911 ? Le lieu est  juste un amusement pour Tod Sloan qui menait un train de vie totalement décomplexé : ‘‘Lui même devait être sans doute le premier client du bar, une sorte de pilier de comptoir'' (le ‘‘bar fly'' est devenu par la suite l'emblème du Harry's New York Bar avec ses deux mouches gantées et coiffées d'un haut de forme ndlr). Harry Mac Elhone, barman aventurierUn Écossais de Dundee, Harry Mac Elhone, barman aventurier, ayant fait ses armes au Ciro's à Londres – pousse la porte du New York Bar pour y devenir barman en se disant qu'un jour il le rachèterait. Suite à des difficultés financières dues à son train de vie très dépensier, Tod Sloan dut mettre en vente le New York Bar. Après sa démobilisation militaire, Harry Mac Elhone rachète le bar en le renommant Harry's New York Bar, en 1923. À la mort de Harry Mac Elhone, en 1958, son fils Andy puis après lui Duncan son petit-fils, reprennent les rênes du bar. Aujourd'hui, le fils de Duncan, Franz-Arthur Mac Elhone est aux commandes de l'entreprise restée familiale. Un lieu à l'ambiance américaine à ParisHarry Mac Elhone fonde le Harry's New York Bar avec la volonté de satisfaire une frustration ressentie par ses compatriotes en mal du pays. En effet, entre deux guerres de nombreux américains vivaient à Paris et il n'y avait pas de lieu pour ces nostalgiques du pays de l'oncle Sam où pouvoir : 1.     Avoir un lieu de rendez-vous. 2.    Un lieu où pouvoir siroter un bon coktail en écoutant du Jazz live. 3.   Un lieu où pouvoir voter (nous y reviendrons). Harry Mac Elhone avait la solution : le Harry's Bar ! Lieu mythique fréquenté par le  gratin de l'époque Le Harry's Bar a été le lieu mythique où se bousculaient de célèbres expatriés, mais pas seulement, dans le désordre : ·      la créatrice de mode Coco Chanel ·      l'écrivain aventurier Ernest Hemingway ·      l'aristocratique Duc de Windsor ·      le boxeur Jack Dempsey (le Tigre de Manassa avec sa carte dans la catégorie des poids lourds de 83 combats – 66 victoires dont 55 par KO– 6 défaites -11 match nuls) ·      l'écrivain Francis Scott Key Fitzgerald ·      l'homme de lettres Paul Gordeaux ·      l'acteur Humphrey Bogart ·      l'actrice et danseuse Rita Hayworth ·      l'écrivain Antoine Blondin ·      l'écrivain Jean-Paul Sartre etc… La carte du Harry's Bar ou la bible du cocktail moderneÀ l'ère où le champagne coule à flots pendant les années folles, en 1919 le Harry's Bar fut le premier établissement en France à proposer du Coca-Cola mais plus connu pour avoir inventé, entre ses murs, dans ce lieu mythique ‘‘l'art du mix & drink'', l'art d'aller rechercher les saveurs pour créer des cocktails emblématiques (plus de 400) tels que le : ·      French 75 (gin, jus de citron, sirop de sucre, champagne) ·      White Lady (gin, triple sec, jus de citron) ·      Bloody Mary (Vodka, jus de tomate, sauce Worcestershire, Tabasco, sel et poivre) ·      Harry Pick Me Up (cognac, jus de citron, grenadine, champagne, citron) ·      Side Car (Cognac, Cointreau, jus de citron) ·      Coronation ·      Blue Lagon (variante du White Lady où le triple sec est remplacé par le curaçao et le gin par la vodka) ·      James Bond (vodka, champagne, angostura, zeste d'agrumes) ·      Le Pétrifiant (gin, whisky, vermouth blanc, vermouth rouge) ·      Black Mischief ·      Christina (gin, tonic, jus d'ananas, cherry) ·      Liberty Cocktail (angostura, triple sec, cognac) ·      Açaï Caipiroska (Vodka Absolut Açaï, citron vert et sucre) ·      Tea Time (Maker's Mark, Lillet, Angostura, zeste d'orange) Le prix des coktails vacille entre 14€ et 25€. La mixologie est morte, vive le bartendingLaurent Laporte dans le Magazine Where is the cool avait édité un article qui différenciait ce qu'est la mixologie du bartending. Ce qui différencie le Harry's Bar d'un autre bar où prend libre court la mixologie, c'est l'écoute du client, l'histoire et la tradition du lieu. Au Harry's Bar, si vous n'aimez pas le gin on ne vous proposera pas un Negroni. Aujourd'hui, les gens sont dans une quête de véracité dans les choses, d'authenticité qu'il faut aller chercher dans les choses anciennes sans s'approprier des symboles dont on ignore tout de leurs sens et origines. Au Harry's Bar, on trouve dans cette recherche, dans ce partage, dans cette découverte : ·      un endroit sympa où se réconforter ·      un bon cocktail  ·      de bons spiritueux ·      de bons ingrédients ·      un service compétent, connaisseur et aux petits soins Quelle est la différence entre un bon et un mauvais cocktail ?Ce qui fait la différence entre un bon et un mauvais cocktail, c'est ce qu'il y a autour du verre : ·      la verrerie ·      le service ·      l'ambiance ·      le ‘‘garnish'' ·      l'aspect confident du bar tender… ·      mais, surtout, la saveur ! Un bon cocktail, on a envie d'en reprendre ; le mauvais s'oublie vite ! Le bon cocktail s'inscrit de façon pérenne dans le temps ! 150 variétés de Whiskies d'exceptionLa clientèle avertie de connaisseurs pourra se faire plaisir en dégustant l'un des 150 whiskies (de 14€ à 200€ le verre) sélectionnés par l'équipe du Harry's Bar. Le ‘‘chien chaud''Pour les petites faims le Harry's Bar sert à toute heure son fameux hot dog américain et le midi ses fabuleux club sandwiches, chili con carne ainsi que ses brownies (homemade). Le Piano BarAu sous sol du Harry's Bar, on peut s'encanailler la semaine jusqu'à deux heures du matin au piano bar de ce lieu mythique où, dit-on, George Gershwin aurait composé l'air d'Un Américain à Paris. Mais aussi, plus récemment, le lancement du Magazine Where is the Cool de Laurent Laporte et de la marque Rowing Blazers de Jack Carlson. Collaboration Jack Carlson Rowing BlazersTous les projets et les collaborations du fournisseur de spiritueux à l'embauche d'un barman au Harry's Bar se font au feeling, à l'ancienne école sinon elle ne se fait pas ! L'exemple type en est cette dernière collaboration qui a fait un peu de bruit dans le monde du menswear avec Jack Carlson, le fondateur de la marque américaine Rowing Blazers. Un jour Franz-Arthur Mac Elhone reçoit un mail de Jack Carlson, lui proposant de réaliser des polos aux couleurs du Harry's Bar. Il accepte car l'atelier qui fabriquait sa précédente série avait fermé. Il se renseigne sur ledit Jack Carlon et il se rend compte qu'il a fait Oxford, qu'il est champion des États-Unis d'aviron et qu'il a publié un livre sur les blazers d'aviron qui s'est très bien vendu à travers le monde, lui permettant de préparer son projet de création de marque tournant autour d'une esthétique très collégienne américaine et de l'univers Ivy League des régates estudiantines. Franz-Arthur s'exclame : ‘‘ On se ressemble tellement, que c'est normal que de ça découle une collaboration ! Il faut qu'on ait envie de le faire, il ne faut pas faire des spéculations commerciales sur la collaboration ! ''. La soirée de lancement qui a eu lieu au piano bar du sous-sol du Harry's Bar a permis à la marque Rowing Blazer's et au lieu lui-même de toucher une nouvelle vague de fidèles. Straw Votes ou le vote de pailleHarry MacElhone au vu des têtes malheureuses de soldats démobilisés monte une urne de vote (pour rire) 1 mois avant les élections au USA permettant aux expatriés et touristes américains, sur présentation de leur passeport de voter (car il n'y avait pas de procuration possible pour les expatriés). Cela donne, de façon assez précise, une tendance que viennent rechercher les médias et aussi la Maison Blanche (depuis 84 ans sur 25 élections : il n'y a eu que 2 erreurs, ça donne la tendance). Cette année avec la crise sanitaire, il n'y a pas eu de ‘‘straw vote''. Anecdote sur James BondIan Flemming dans For your eyes only … fait perdre deux choses à James Bond au Harry's Bar : son portefeuille et sa virginité. La marque déposée Harry's Bar (pour remettre les pendules à l'heure)Franz-Arthur Mac Elhone nous explique qu'il a la propriété du nom de marque déposé Harry's Bar depuis 1923 (avec, par le passé, des franchises en Suisse et en Allemagne). Le Harry's Bar de Venise  est un bel établissement fondé à Venise en 1931 soit 20 ans après le Harry's New York Bar par l'Italien Giuseppe Cipriani. Le lieu porte le nom d'Harry Pickering, à qui Giuseppe Cipriani (alors barman à l'hôtel Europe) avait donné une somme de 10 000 Lires de l'époque pour aider ce jeune alcoolique à rentrer dans son pays. Quelques années après, Harry Pickering revint restituer les 10 000 Lires à Giuseppe Cipriani en y rajoutant 30 000 lires supplémentaires pour le remercier et pour lui permettre de s'installer dans son propre établissement. Giuseppe Cipriani pour le remercier nomma le lieu le Harry's Bar. C'est au Harry's Bar de Venise que furent inventés le cocktail Bellini (champagne ou prosecco et purée de pêches blanches) et le Carpaccio (viande de bœuf crue en fines tranches, huile d'olive, jus de citron, parmiggiano reggiano ou pecorino). Harry's Bar CannesFranz-Arthur Mac Helone ne veut pas galvauder la marque mais apporter un socle à l'édifice sans que la marque ne devienne une chaîne. Il souhaite qu'elle reste dans l'état d'esprit avec laquelle elle est et a été créée. Il n'y a pas de terrasse au Harry's Bar à Paris, avec un bar qui s'inscrit dans la plus pure tradition du baretending New Yorkais. De même, il y a tout un pan du cocktail qui n'est pas travaillé au Harry's Bar à Paris : le cocktail ensoleillé, le cocktail cubain. Prochainement, verra le jour un Harry's Bar avec 150m2 de terrasse sur le port Pierre-Canto à Cannes, en face de la mer, pour pouvoir travailler avec l'esprit du Harry's Bar : ·      Mint Julep (bourbon, menthe, sucre, eau) ·      Daikiri (rhum, jus de citron, sirop de sucre de canne) ·      Frozen (tequila, jus de citron, demi sec) ·      Margarita (tequila, cointreau, sucre, citron) IBF (International Bar Flys)L'IBF est la communauté, le réseau social, pensée par le grand-père de Franz-Arthur Mac Elhone qui permet de tisser des liens au travers des rencontres faites au Harry's Bar (mais pas seulement). Les membres du club des piliers de bar de l'IBF reconnaissables à leur pins distinctif portés sur le revers de leur veste (aux couleurs du Harry's New York Bar avec les mouches gantées et coiffées de leur haut de forme dont nous vous parlions plus haut) peuvent s'identifier dans un aéroport à Chicago pour partager un verre ensemble. Pour devenir membre, il faut passer le rituel initiatique consistant à se faire parrainer puis ensuite réciter 5 des 12 règles de l'IBF. Le dernier à avoir été intronisé, c'est Jack Carlson fondateur de la marque de vêtements pour homme Rowing Blazers (inspiré des uniformes d'avionneurs des universités américaine). Une fois les 5 règles récitées par cœur, on ouvre une bouteille de whisky éventée. Quelques règles de l'IBF (traduites de l'anglais) 1.     L'IBF est une organisation fraternelle secrète et sacrée qui se consacre à l'ascension et à la chute des buveurs sérieux. 2.    Les membres de la règle 2 doivent acheter, sinon en ce moment, ce qu'est une décennie entre amis ? 3.    Tout membre de l'IBF Court découpant des Paper Dolls après une nuit de sommeil doit remettre sa démission. 4.    Ceux qui viennent au Trap à 5 heures du matin et qui sont capables de jouer du ukulélé sans répétition peuvent devenir membres à vie. 5.    Les membres qui se tapent des vierges sur le rail de la BA dans l'art de la chute ou suspendus pour des journées libres. 6.    Les membres qui ont la carte d'identité bacon wallop Dempsey sont informés qu'il y a un chirurgien esthétique jour et nuit à proximité des pièges. 7.    rien d'autre que le toit de la maison. Ce n'est pas un endroit branché, c'est pour ça qu'il ne sera jamais démodéAu Harry's Bar, rien ne sert de courir à travers les modes : le lieu est resté dans son jus après plus de 100 ans d'existence. Ses serveurs toujours vêtus de leurs blouses blanches élégantes aux armes du bar avec les fameux ‘‘bar flies'' brodés sur leur poche poitrine accompagnant leur nom et cravate. La volonté du Harry's Bar n'est pas de décliner le concept comme le ferait une chaîne, mais de recréer une ambiance différente comme Franz-Arthur Mac Elhone nous explique pour l'ouverture du Harry's Bar de Cannes avec une ambiance feutrée, plus moderne, mais toujours avec le même souci et constance dans le détail et dans la qualité des cocktails. Rester traditionnellement inventif ! J'ai pris beaucoup de plaisir dans la réalisation de cette interview. Si vous aussi avez aimé ce podcast, n'hésitez pas à laisser un commentaire en le notant avec 5 étoiles sur Apple Podcast. Vous pouvez également vous abonner sur la plateforme Apple Podcast I Spotify I Deezer I Stitcher I TuneIn I Podcastics pour ne pas rater une miette des podcasts à venir !  N'oubliez pas de partager le podcast, de le noter en laissant votre ressenti, c'est très important pour aider le podcast à émerger dans les classements en plus de le faire découvrir au plus grand nombre tout en me motivant et en me poussant à m'améliorer en travaillant sur de nouveaux épisodes ! Bonne écoute, Stéphane Titre: Eclectic Prawn Auteur: Dumbo Gets Mad Source: https://dumbogetsmad.bandcamp.com Licence: http://creativecommons.org/licenses/by-nc-sa/3.0/deed.fr Téléchargement (9MB): https://www.auboutdufil.com/index.php?id=470

Jennifer Gerrie, brand leader Lillet sits down with Tavarus Hogans to discuss recent new.** A French wine-based aperitif, Lillet brings a fruity smoothness to every occasion** For more than a century, Lillet has been introducing consumers to the apéritif – a refreshing, light drink that's perfect any time ofday. The Lillet Spritz continues this tradition. 

So this is what happened after the Jäger @Pernod_Ricard @GiffardLiqueurs @MastJagerUK @maraska_zadar @unicumofficial @Angosturatt @straightup615 #amaro #amari #bitterliqueur Co hosts : Good ol Boy Mike, Good ol Boy Sparky, Good ol Gal CaryAnn, Good ol Gal Julieanna, and Good ol Boy Dave SIPS  Episode – Another episode celebrating Amaro. On this episode we discuss amari from all over the globe. This is 1 of 4 episodes we have on amari. Sparky helped to demonstrate what a brain spasm would sound like on the radio. We help you come up with a re-gifting plan when you get one of these as a gift. We taste and rate the following Amari from 1-5: Suze Bitter Élaboré À Partir De Gentianes Sauvages  20% ABV  Pernod-Ricard France  SIPS-2   Suze White Negroni cocktail 1 part Suze 1 part Lillet Blanc 1 part gin   Directly into an Old-Fashioned glass filled with ice cubes, pour in the Suze, add the Lillet and gin. Decorate with a zest of grapefruit. Courtesy Suze website https://www.suze.com/en/les-cocktails#The-classics also on back of bottle   Bigallet China-China Amer 40% ABV Giffard France SIPS-3   China Fight cocktail 1.5 oz cognac ¾ oz China-China Amer ¼ oz elderflower liquor Orange twist for zest In a cocktail shaker filled with ice, stir the cognac, China-China, and elderflower liqueur until chilled. Strain into a chilled coupe glass and garnish with an orange twist.   Courtesy Aymeric Tortereau printed in Saveur online https://www.saveur.com/china-fight-cocktail-recipe/   Jägermeister 35% ABV Mast-Jägermeister SE Germany SIPS-3   Jägermeiser Count Mast cocktail 1 oz Jägermeister 1 oz Sweet Vermouth 1 oz Gin Add above ingredients to an ice filled mixing glass.  Stir and pour into a frozen Coupette glass.  Garnish with lemon zest   Courtesy Jägermeister website:  https://www.jagermeister.com/en-US/drinks/count-mast   Becherovka 38% ABV Jan Becher Karlovy Vary Czech Republic SIPS-3   Incredible Kenosha Hulk cocktail 2 ounces bourbon 3/4 ounce lime juice 3/4 ounce Becherovka Combine all ingredients in a mixing tin and shake with ice. Double strain into a rocks glass over fresh ice. Garnish with a lime wedge. Courtesy Brian Bartels.   printed in Punch online magazine https://punchdrink.com/recipes/the-incredible-kenosha-hulk/   Maraska Pelinkovac 28-35% ABV Maraska Distillery Croatia SIPS-3 It is served straight without mixers   Zwack 40% ABV Zwack Unicum Plc Budpest Hungary SIPS-4   Zwack-hattan cocktail 2oz rye ¾ oz Zwack Dash Angostura bitters   Instructions: In a mixing glass with ice, combine 2 ounces of rye (we're using Rittenhouse, a good, stiff overproof rye) and 3/4 ounce Zwack. Add a dash of Angostura bitters. Stir until well-chilled, and then strain into a cocktail glass. Garnish with a big twist each of lemon peel—twisting over the surface of the drink to spray its citrus oils all over.   Courtesy Carey Jones and John D. McCarthy printed at Food and Wine online https://www.foodandwine.com/fwx/drink/get-know-zwack-best-named-liquor-youve-never-heard   Amaro di Angostura 35% ABV Trinidad Distillers Ltd. SIPS-4 Banana daiquiri cocktail .75 oz fresh lime juice 0.5 oz dark sugarcane syrup 1 oz Amaro di Angostura 2 oz Angostura 5 year old rum 1/2 ripe banana, thinly sliced (save two slices for garnish) 4 oz (1/2 cup) crushed ice Pinch of cinnamon for the garnish   Put everything in a blender and blend at high speed for at least 30 sec, until smooth. Pour unstrained into a fancy glass with sugared rim and add more crushed ice to fill Garnish with two thin banana slices, a tropical flower and some sprinkled cinnamon on top Courtesy Helena Tiare Olsen from her blog A Mountain of Crushed Ice   http://www.amountainofcrushedice.com/?tag=amaro     Fernet Vallet Aperitif 35% ABV La Joya Del Agave Mexico SIPS-1 Obscuridad Verde Ingredients 3/4 Oz Fernet Vallet 3/4 Oz Green Chartreuse 3/4 Oz Lime 3/4 Oz Simple Syrup Put all of your ingredients into a shaker with into a chilled coupe glass generously rinsed with Mina Real Mezcal (1/4 Oz) Courtesy Cory McCollow printed on Royal Vallet website https://royalvallet.com/recipes/cocktail/   of note – we mentioned Underberg but did not rate it.  44% ABV Underberg AG Rheinberg Deutschland   info@sipssudsandsmokes.com @sipssudssmokes (Yo, it recently changed with an “s”) Sips, Suds, & Smokes™ is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple & Google Podcasts, PRX, Spotify, Stitcher, Soundcloud, and nearly anywhere you can find a podcast. Cary Ann is CSS certified and is always covering all things alcohol on her blog: www.straightup615.com Enjoying that cool new Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here: http://www.cdbaby.com/cd/woodswhitehead2 The easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” 

Sarah and Jami drink through the colors of Lillet: Lillet, Lillet Rose, Lillet Rouge.  Learn more about your ad choices. Visit megaphone.fm/adchoices