Podcasts about Maraschino

The crew celebrate Dave's belated birthday by watching 2023's "The Vourdalak", a French film based on the Russian novella, "The Family of the Vourdalak".This movie has it all; a French noble, a beauty mark, a dysfunctional Serbian family with lots of issues and . . . a freaky marionette!Scott's cocktail was damned tasty."The Vourdalak Cocktail"1.5 oz Rum1.5 oz White Chocolate Liqueur.5 oz Luxardo Maraschino or Maraschino liqueur⅛ tsp Vanilla ExtractWhite Chocolate Shavings & Maraschino Cherry, for garnish.Combine and shake ingredients (except chocolate shavings) w/ice. Pour into a chilled martini glass using a strainer. Grate white chocolate over top, add a cherry (optional) and serve!Visit our website:http://www.monstermoviehappyhour.com/Chat with us on Facebook:https://www.facebook.com/monstersndri...Our Bluesky:https://bsky.app/profile/monstersndrinks.bsky.socialOur Instagram:https://www.instagram.com/monstersndrinksOur Twitter:https://twitter.com/monstersndrinksMusic created by Kevin MacLeod.You can hear more of his work at:https://incompetech.com/wordpress/author/kevin/

M

Tonight on Murder, She Wrote…This week we discuss an episode of Murder, She Wrote, which is such a great show! It is available to stream on Peacock and probably playing somewhere on some network right now. This show ran for 12 seasons and had 4 made for tv movies. It was on in the 80s, the 90s, and in 2000. If you haven't ever watched an episode, I highly recommend checking it out. Jessica Fletcher's Tangerine Twist Cocktail (silverscreensuppers.com):Ingredients Fizz - champagne, prosecco, cava, crémant, alcohol-free sparkling wine or sparkling waterTangerine, mandarin, or orange juice1/4 teaspoon of grenadinePeche de Vigne or Apricot brandyOrange bitters (optional)Maraschino cherries or a cocktail umbrella to garnishDirectionsIn a champagne flute, pour equal amounts of juice and your choice of sparkling drink, leaving enough space for a shot of booze if you are going down that route.Slowly add the grenadine.Add a few dashes of orange bitters if you want to take the sweetness down a notch.Add ice and decorate with maraschino cherries or cocktail umbrella.Cabot Cove Punch (marissaberrini.com):Ingredients 1 bunch of Basil (garnish)2 pints of blackberries (or container), rinsed1 bottle of Trader Joe's Sparking Clementine Flavored Juice1 bottle of Trader Joe's Sparkling Pomegranate Flavored Juice1 bottle of Trader Joe's Limeade1 cup elderflower liqueur, such as St-Germain2 cups Vodka1 bag of ice (preferably make your own at home with filtered water)DirectionsDivide the blackberries into half and place one pint to the side for garnishing. Next, mash together 8 ounces of blackberries. Now line a large punch bowl with the muddled blackberries.Stir in your juices one at a time, to avoid any mishaps. Pour the elderflower liqueur and vodka into the bowl and be sure to taste. If you prefer your drinks stronger, add in the second cup. Just be mindful that punches usually pack a punch.To serve, line glasses with 1 basil leaf and a single blackberry ahead of time.Murder, She Wrote Drinking Game (bonniegrrl.livejournal.com):Drink when…Jessica Fletcher stumbles across a dead body while jogging.Jessica Fletcher is wearing a blue velour track suit.someone eats pie.murder suspect doesn't button his shirt all the way because it's sexier that way.you count more shoulder pads at a cocktail party than a football game.Jessica Fletcher complains about "Big City life" & yammers on about Cabot Cove.Jessica Fletcher gives health advice to a cabbie.Jessica Fletcher fends off muggers with her purse.Jessica Fletcher snoops in someone's office.Jessica Fletcher hides underneath a desk while snooping.Jessica Fletcher spots a concealed weapon on someone.someone breaks into Jessica's hotel room.Jessica Fletcher is hit on my an elderly dapper gent wearing a cardigan w/ elbow patches.Jessica Fletcher typing her book during a scary thunderstorm.Jessica Fletcher is held at gunpoint by suspect.Jessica Fletcher's niece or nephew is arrested for murder.Jessica Fletcher uses the word "shenanigans."someone drops something on the floor when Jessica figures out a clue.someone gets pushed down a flight of stairs.whenever Jessica Fletcher and her "cousin" are both played by Angela Lansbury.Jessica Fletcher offers her famous lobster stew as a bribe.a mysterious caller tells Jessica Fletcher to meet at the abandoned warehouse down by the docks.Someone faints or screams.an old man or boy toy kisses Jessica's hand.a homicide detective tells Jessica to go back to Cabot Cove.when someone says, "I don't have to answer your questions, lady!"anytime you say to yourself, "Hey it's that one guy/lady from that one show!”Jessica Fletcher glares.an image of lightening is used to establish the weather.freeze-frame hug at the end.As always, drink responsibly and with others. Follow or subscribe wherever you listen to the podcast. Follow me on Instagram and Twitter at @Line_Drunk.

Send us a textHalo Prieteljie!It's time for another holiday review, this time we are going back and covering Easter and adding in a few new items to round the lesson out for you. Uncle Mike and Tony D will go over a few things you may remember and sprinkle in a few things that might be new to you.DJ MOE and the Super Slatko Report bring you the origins of the Maraschino Cherry. Who new it had ties to Croatia? DJ MOE didn't, and thats why he covered it in the Super Slatko Report.Fun Croatian learning awaits!Bog,_LLC TEAMVisit our website: https://www.letslearncroatian.com/We have a YouTube channel: https://youtube.com/c/LetsLearnCroatianLLC Merch Store: https://www.letslearncroatian.com/llc-storeKeep the content flowing, donate to the LLC: https://www.letslearncroatian.com/llc-supporters-pageBuy the LLC a Cup of Coffee: https://www.buymeacoffee.com/infoKX Collaborate with LLC: https://www.letslearncroatian.com/become-a-sponsorDo you FaceBook, we do: https://www.facebook.com/llcpod/?__tn__=-UC*FWe even do Instagram: https://www.instagram.com/llcpod/?hl=enTeeDee's Soapshttps://www.teedeessoaps.comHello LLC Prieteljie!We launched a Buy Me a Coffee supporters page. Here's your opportunity to become an LLC Members. Lots of incentives, including: an LLC Members Only Magnet, automatic entrance to any LLC Member Only raffles & prizes and access to the LLC Members Only page on our website, where we upload new content monthly.Click on the link below.https://www.buymeacoffee.com/infoKXHvala, Bog!Support the show

Listeners, leave him. This week Raven and Campbell fawn over Barbra Streisand and discuss comfort in performance, Subway™ tuna melt sandwiches, and gambling as a “profession” in the 1968 film adaptation of Funny Girl. Where to watch: YouTube, Prime Video, Fandango, Apple TV, Google Play   The Giggle Juice recipe: - 2 oz gin - ½ oz lemon juice - ½ oz orange liqueur - ½ a vanilla bean (or ~1 ½ tsp of vanilla extract) - Maraschino cherry for garnish   Remove seeds from vanilla bean and add to a shaker along with gin, juice, and orange liqueur. Shake with ice and strain into a martini or coupe glass. Garnish with a cherry.   You can support us by donating to: Education Through Music at https://www.classy.org/give/442371/#!/donation/checkout The D'Addario Foundation: http://www.daddariofoundation.org/about/donate  Mr. Holland's Opus Foundation: https://www.mhopus.org/donate/    Email us at boozicals@gmail.com or comment your musical requests or cocktail recommendations! Also be sure to follow us on our Instagram @boozicals for updates on your now favorite podcast.

Fine French sparkling wine meets absinthe in the two-ingredient Death in the Afternoon, a cocktail created by Ernest Hemingway and named after his 1932 non-fiction work of the same name. Joining us to give this simple concoction the Cocktail College treatment is Kassidy Scholl, beverage director at New York's Ask for Janice. Listen on (or read below) to discover Kassidy's Death in the Afternoon recipe — and don't forget to like, review, and subscribe! Kassidy Scholl's Death in the Afternoon Recipe Ingredients - 2 ounces absinthe - 4 ounces Champagne - Garnish: lemon or orange twist Directions 1. Add chilled absinthe to a chilled Champagne flute. 2. Slowly add chilled Champagne. 3. Express a lemon or orange twist to garnish then discard. Kassidy Scholl's Death in Havana Recipe Ingredients - ¾ ounce absinthe - ¾ ounce white rum - 1 teaspoon Maraschino liqueur - 1 teaspoon velvet falernum - Champagne Directions 1. Add chilled absinthe, white rum, Maraschino liqueur, and velvet falernum to a chilled Champagne flute. 2. Top with chilled Champagne.

In this episode, we dive into the dessert of cannabis strains: Peach Maraschino.

In today's update... - Asking For A Friend: Is it a red flag that my GF doesn't want me to comment on other women when she's not around? - (Hannah's 2nd Husband) - RIP to a Canadian Confectionary Legend and more!

Welcome back to the show, today we are going over seas. Not to Scotland but London, we chatted with Alex Driver from Compass Box. Lets get into it, but first a word from our sponsors. Hinterhausdistilling.com Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Patreon.com/The_whiskeyshaman Different to a distiller, more than a blender, we are Scotch Whiskymakers. WE ARE WHISKYMAKERS Founded in 2000, Compass Box is on a mission to make the world of Scotch whisky a more interesting place. From our Blending Room in London, we continue to explore the limitless possibilities of flavour. Different to a distiller, more than a blender, we are Scotch Whiskymakers. ‘Whiskymaker' is a word we invented – you won't find it in any dictionary. To us, a Whiskymaker is someone who feels compelled to make things better - to ask questions, to challenge, to experiment. When it comes to whisky and the joy it brings, we keep our minds open to new possibilities. We are excited by new production processes, new combinations of flavours, new ways of sharing and enjoying great whisky. There is so much there to discover. Compass Box was founded by John Glaser in 2000 with a mission to make the world of Scotch whisky a more interesting place. In May 2024, a new chapter began as John moved on to new adventures, passing the Whiskymaking baton to the talented James Saxon, who continues to push the boundaries of what is possible with Scotch to this day. Compass Box has grown over the years and now has a dedicated Blending Room in Richmond, London. We have our own stocks of maturing whiskies in Scotland and a small team of hugely enthusiastic whisky-lovers. We believe Scotch whisky is one of the world's great drinks. With more spectrum of flavour and style than any other spirit, it has incredible capacity to delight both newcomers and discerning devotees. Which is what we aim to do with every bottle we create. Behind the most exquisite patisseries are test kitchens of invention. Places buzzing with energy where chefs obsess over every flake of fractured crust, every curl of custard cream. Part artistry, part alchemy, this is mastery at work. And when their experimentation creates a true harmony of flavour, it has to be shared. Because generosity drives this endeavour. If nectar is the food of the gods, and joy comes from celebrating with others, then we need a new word for that irresistible urge. And that word is ‘Nectarosity'.   TASTING NOTES Joyously zesty with honey, lychee, juicy apricot and pineapple. Toffee and vanilla pull off a palate takeover, with lasting flavours of cinnamon bun.  When our forest king emerges from the trees, take note of his crown of oak.It's a crown we gave him to honour the transformative influence that wood has over our realm of flavour, and the magic of metamorphosis he brings to our blending table. His crimson touch is magisterial. Powerful. Yet balanced by a benevolent generosity that says ‘what's mine is yours – enjoy...'So, will you do him the honour?      Simplicity in three ingredients: sweet, sour and smoky. This well-balanced classic serve really showcases the versatility of Glasgow Blend. Scroll down to discover how to make our version without egg white. INGREDIENTS 2 oz of Glasgow Blend ¾ oz of Fresh lemon juice ¾ oz of Simple syrup Garnish with an orange slice and a Maraschino cherry METHOD Shake Glasgow Blend, lemon juice and simple syrup with ice in a cocktail shaker.Strain into a cocktail glass.To garnish, wrap an orange slice around a Maraschino cherry, then pin together with a cocktail pin (or a toothpick).Serve, and enjoy. Discover the whisky inspired by a pâtissier's test-kitchen...Or, meet our regal sage with a crown of oak...Scotch Whisky Sour

This is The Beer Is Fundamental Show. This is Episode 137 and we want to welcome you once again to the NeighBeerHood where craft beer is always the talk of the town. I am BT aka O-Beer-Wan Kenobi the Jedi Knight of craft beer and (this is Lady T. We hit Louisville, Kentucky and did that thing. Shout out to Rabbit Hole, Brough Brothers, Copper and Kings, Peerless, Oxmoor, and Angel's Envy for showing us mad love. We are going to share one of our favorite whiskey drinks which is an old fashion.  Most people make an old fashion like this. Ingredients: 1 1/2 oz Bourbon or Rye whiskey, 1 Sugar cube, 2 dashes Angostura bitters, Few dashes plain water Preparation: Place sugar cube in old fashioned glass and saturate with bitters, add a dash of plain water. Muddle until dissolved. Fill the glass with ice cubes and add whiskey. Garnish with orange slice, and a cocktail cherry. Served: On the rocks; poured over ice Standard garnish: Cocktail cherry, Orange slice Drinkware: Old Fashioned glass Base spirit: Whiskey  However, this is how we like our old fashioned like this. Ingredients: 1 1/2 oz Bourbon or Rye whiskey, 1/2 oz Bittermilk Bourbon Barrel Aged Old Fashioned Mix Preparation: Pour in the whiskey. Add the Bittermilk mix. Stir. Put in a round or square ice cube. Garnish with orange slice, and a Maraschino cherry. Served: On the rocks; poured over ice Standard garnish: Maraschino cherry, Orange slice Drinkware: Old Fashioned glass Base spirit: Whiskey

We wrap up Season 5 with a two-movie extravaganza: Tim Burton's 1999 "Sleepy Hollow" and Disney's 1949 "The Legend of Sleepy Hollow".This is a LOOOOONG one, folks, so grab a pillow, a blankie and Scott's cocktail . . ."Crane's Elixir"Ingredients:2 tablespoons sugar1 tablespoon pumpkin puree1 tablespoon maple syrup1 teaspoon pumpkin pie spice1 Maraschino cherry 2 oz apple cider2 oz. Bourbon.    Instructions:1. Mix two tablespoons of sugar with 1/2 teaspoon of pumpkin pie spice.  Place on plate. Coat rim of glass in maple syrup. Dip rim in sugar mixture. Set aside.2. Mix the pumpkin puree, apple cider, & pumpkin pie spice in a cocktail shaker with spoon.3. Add maple syrup & bourbon. Fill  shaker half full with ice. Shake vigorously until shaker is cold.4. Place ice (or one skull cube) into in glass. Pour mix through a strainer over ice. Garnish with a maraschino Cherry.Visit our website:http://www.monstermoviehappyhour.com/Chat with us on Facebook:https://www.facebook.com/monstersndri...Our Twitter:https://twitter.com/monstersndrinksMusic created by Kevin MacLeod.You can hear more of his work at:https://incompetech.com/wordpress/author/kevin/

This is where it all started, for Jules and Brad, the Aviation. This is the cocktail that told Brad, “you like gin” and told Jules, “you should make me, and other drinks and put that online. Do this... and you will go far”.     Glass: Coupe  Garnish: Cherry  Directions & Ingredients  In shaker add:  0.75 oz Fresh lemon juice  2.0 oz London Dry Gin  Scant 0.5oz Maraschino liqueur (you could go with 1/3 oz or 1 tsp. Try it with the scant 0.5 first and adjust)  Scant 0.5 oz Creme de Violette (you could go with 1/3 oz or 1 tsp. Try it with the scant 0.5 first and adjust )  0.25 oz of Simple syrup (very optional)  Shake for 20-30 seconds  Double strain into coupe glass  Add cherry garnish to bottom of the glass    The Grim Aviation, or the Purple People Eaters Flight  Glass: Coupe  Garnish: Food grade harcoal  Directions & Ingredients  In mixing glass add:  2 oz Tequila blanco, or Mezcal  ½ oz creme de violette  1/4 oz orgeat syrup  ¾ oz lime juice  ¼ oz maraschino liqueur  1 egg white  Dry shake for 20 seconds  Add ice and shake again  Double strain into a coupe glass  Use charcoal dusting on top, bonus for a spooky Halloween stencil      TIP: don't kill yourself with dry ice    Get your Zbiotics Pre-Alcohol Probiotic Drink here: zbiotics.com/ARTOFDRINKING  Be sure to enter the code ARTOFDRINKING for 15% off your first order    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

On this episode we're pausing to ponder the particular seed of truth on the topic of yogic energy - cherry picked by Mandi Brown.I invite YOU, cherry cobbler congregants, to drop me a voicemail or a text at 980.355.9665. Tell me about one of your own favorite practices - pretty please with a cherry on top!Interact with Mandi Brown via:Web | Instagram | Facebook  Contact UsSupport the showSupport the Show | Buy Me a CoffeeText or Voicemail | 980.355.9665 Interact with Mediocre Mystic via:Web | Email |Instagram | X Twitter | Facebook | TikTok | YouTube Subscribe & Follow | Rate & ReviewApple | Spotify | YouTubeMusic by '86 Aerostar | Logo by Bizri Creative Group

Mega-fan Juan Martinez joins us for a blockbuster that busted and biffed and whamed it's way into history, Tim Burton's Batman (1989). Starring Jack Nicholson and Michael Keaton, this perfect storm of gothic creative license still amazes and entertains today, even after all other Batman reboots. Be sure to stick around for our Sonic Death Monkey Top 5 where we ponder our favorite movie gadgets, gizmos, and all those wonderful toys.Speaking of toys, be on the lookout for our special giveaway featuring a Funko Pop of the Joker signed by the Nostalgia Killers!This movie's cocktail: I Love Purple1.5 green tea vodka.75 blackberry syrup.75 lime.25 Maraschino liqueurshake and strain into a chilled coupeSip as you wait for someone to spring your devil in the pale moon light line onFeaturing:Juan Carlos Martinez-Arango @arcanicmagianJavier MartinezChuck StarzenskiLuc Londe Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

On this episode we're pausing to ponder the particular seed of truth on the topic of trusting our own intuition through the practice of intention - cherry picked by Meliea Black.I invite YOU, cherry cobbler congregants, to drop me a voicemail or a text at 980.355.9665. Tell me about one of your own favorite practices - pretty please with a cherry on top!Referenced:The Traitors | Martha BeckInteract with Lunar Aligned via:Web | Instagram | Facebook | TikTokContact UsSupport the Show.Support the Show | Buy Me a CoffeeText or Voicemail | 980.355.9665 Interact with Mediocre Mystic via:Email | Blog |Instagram | X Twitter | Facebook | TikTok | YouTube Subscribe & Follow | Rate & ReviewApple | Spotify | YouTubeMusic by '86 Aerostar | Logo by Bizri Creative Group

This week's recipe was submitted by Gracie Cassias of Floresville. “I got it from a small edition (Reader's Digest size) of Cake Mix Magic. I made it for my dad for his birthday over the weekend. Not a single morsel was left! Now I want to go and find more cast-iron skillet recipes!” Pineapple Upside-Down Cake Topping: 1/2 c butter or margarine 1 c firmly packed brown sugar 1 can (20 ounces) pineapple slices, well drained Maraschino cherries, drained and halved Walnut halves Cake: 1 package Duncan Hines Moist Deluxe Pineapple Supreme Cake Mix 1 package (4-serving size) vanilla-flavor instant...Article Link

As promised here is that Hemingway Daiquiri spec that I wanted to share with you all.  HEMINGWAY DAIQUIRI 2oz | 60ml White Rum 3/4oz | 22.5ml Lime Juice 1/2oz | 15ml Grapefruit Juice 1/4oz | 7.5ml Maraschino 1/2oz | 15ml Simple Syrup (1 to 1) METHOD: Shake GLASSWARE: Coupe GARNISH: Lime Wheel ____________________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge WATCH OUR VIDEOS ON YOUTUBE: https://www.youtube.com/bartenderatlarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge

The neon-red cherries of our childhood bear little resemblance to the original maraschino cherries. In this classic episode, Anney and Lauren take a pitiless look at the science and history of both, including how the classic type is making a comeback.See omnystudio.com/listener for privacy information.

The Girth Master returns as Ali & Ever talk scams, prank calls, and mini-horse lesbians. We're live chatting' and getting railed on episode 118 of Y'all Gay Podcast. Here's a special, (limited time) deal for our listeners. Right now get up to 60% off your Babbel subscription - but only for our listeners - at Babbel dot com slash YALLGAY. Get up to 60% off at Babbel dot com slash YALLGAY. Spelled B-A-B-B-E-L dot com slash YALLGAY. Rules and restrictions may apply. Ever Mainard (@evermainard) Ali Clayton (@acountryclayton) Poster by: @rudyschultz Theme Song By: @awkvanmills & @johnnylove34 Learn more about your ad choices. Visit megaphone.fm/adchoices

Don't sleep on the Brooklyn cocktail! This riff on a Manhattan is a classic that deserves some attention. However, there is a small problem to overcome. A primary ingredient cannot be found here in the US and there is no way to make the original, until now. Uncle Brad gives us a great stand-in recipie, with a Jules riff of course, and teaches us how to make the Amer Picon that made this drink so magical – so stick around for todays history lesson for that recipe.     Brooklyn Cocktail (today's version and most commonly accepted)  Chill a coupe glass  In your mxing glass add:  2 oz Rye whiskey  1 oz Dry vermouth  ¼ oz Maraschino liqueur  ¼ oz China China (unless you've smuggled Amer Picon from France)    Brooklyn recipe, OG style according to David Wondrich  1 ½ oz Straight Rye, 100 proof  1 ½ oz Italian sweet vermouth (Bordiga Rosso)  1/6 oz Amer Picon (see recipe for Amer Boudreau)  1/6 oz Maraschino liqueur   1/3 oz chilled water    Amer Boudreau  3 bottles of Amaro Ramazzotti  7.5 cups orange tincture (see recipe)  9 oz of Stirrings Blood Orange Bitters  750 ml Evian water  Place all ingredients into a contain, stir, and cover.  Allow to sit for 1 week  Filter and bottle  Keep excess refridgerated    Orange Tincture  2 liter ball jars  Fill to 375 ml line with dried orange peel  Add 1 bottle (750 ml) of 100 proof vodka to each jar (1 bottle per jar)  Let sit for 2 months  Strain and filter into storage container or use in Amer Boudreau above      TIP: Kimberwee1 – asked for more tips on making drinks for parties    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

Food labels can be very confusing. In fact, many of us completely ignore them. If you look at the ingredients in many processed foods, you've probably tried to pronounce some of the chemical compounds listed in the ingredients. The food industry adds chemicals to food to either enhance flavor and color, or to preserve shelf life. There are thousands of accepted food additives and some may have important health implications. In today's episode, we discuss just a few additives you might want to keep an eye out for next time you go to the grocery store. Today on The Lab Report: 3:20 MSG – monosodium glutamate 6:40 Nitrites and nitrates 9:55 The “Name that Food” game 12:45 Sulfites are everywhere 13:55 Maraschino cherries are polarizing? 15:20 Sulfites as a top food allergen 16:55 Food colorings, FD&C, lakes, and blue rats 21:25 Artificial vs. natural flavoring Additional Resources: Genova Connect  **PROMO CODE TheLabReport for 20% off your purchase** Subscribe, Rate, & Review The Lab Report Thanks for tuning in to this week's episode of The Lab Report, presented by Genova Diagnostics, with your hosts Michael Chapman and Patti Devers. If you enjoyed this episode, please hit the subscribe button and give us a rating or leave a review. Don't forget to visit our website, like us on Facebook, follow us on Twitter, Instagram, and LinkedIn. Email Patti and Michael with your most interesting and pressing questions on functional medicine: podcast@gdx.net. And, be sure to share your favorite Lab Report episodes with your friends and colleagues on social media to help others learn more about Genova and all things related to functional medicine and specialty lab testing. To find a qualified healthcare provider to connect you with Genova testing, or to access select products directly yourself, visit Genova Connect. Disclaimer: The content and information shared in The Lab Report is for educational purposes only and should not be taken as medical advice. The views and opinions expressed in The Lab Report represent the opinions and views of Michael Chapman and Patti Devers and their guests.See omnystudio.com/listener for privacy information.

With summer just a few heatwaves away, the restaurant business is within a Maraschino cherry toss of prime ice cream season. Is there any better time to retrace how a treat that began as honeyed snow has morphed into an all-American restaurant staple? This week's episode of Restaurant Rewind is betting “no.” The installment looks back at the origins of the frozen treat and its twisty evolution over the centuries that followed. In what other account might Nero, Thomas Jefferson and Howard Johnson all play memorable roles?   So scoop yourself a bowl of rum raisin, bury it in whipped cream and press Play.

The crew get a little TOO excited by the excess shown in this 1934, pre-code thriller starring Bela Lugosi, Boris Karloff, some black cats and a few faintly glimpsed nipples.And don't get Scott started on the skin flaying scene . . . Speaking of Scott, his cocktail was just what the Doctor ordered.The "Poelzig"cocktailIn a highball glass filled with ice, pour, and then gently stir the following ingredients: 2 oz Vodka2 oz Cherry Brandy or Cherry Schnapps 4 oz Cherry Cola2 oz Cranberry Juice1/2 tsp. Juice from Luxardo cherries, (or Maraschino as substitute) in addition to 2-3 cherries for garnish.Enjoy!Visit our website:http://www.monstermoviehappyhour.com/Chat with us on Facebook:https://www.facebook.com/monstersndri...Our Twitter:https://twitter.com/monstersndrinksMusic created by Kevin MacLeod.You can hear more of his work at:https://incompetech.com/wordpress/author/kevin/

Marshall Minaya, beverage director at New York's Valerie, Madame George, and Lolita, joins us today to pick the petals off the surprisingly intricate cocktail — and category of cocktails — that is The Daisy. Since the late 19th century, Daisies have taken on so many different guises — embraced such a wide range of base spirits and formulas — that a historical is a given in today's episode. Listen on, or read below, to learn Marshall's Daisy recipe — and don't forget to like, review, and subscribe!Marshall Minaya's Daisy Recipe Ingredients 2 ounces Moonbird Gin / Holland-style gin¾ ounce fresh lemon juice2 teaspoons Maraschino liqueur2 teaspoons simple syrupSeltzer waterDirections Add all ingredients to a shaking tin with ice.Shake until chilled.Strain into a chilled large cocktail glass.Top with a splash of seltzer.

In this Seattle cocktail retrospective with Paul Clarke, Editor in Chief of Imbibe Magazine, some of the topics we discuss include: How Paul began his drinks journey in the early days of the cocktail renaissance and became a regular at the ZigZag Cafe, a Seattle cocktail den that rose to prominence thanks, in large part, to a bartender named Murray Stenson. The fascinating gravitational pull that Murray exerted, both within professional hospitality circles and on the community of cocktail enthusiasts who congregated at his bar.  How Murray resurrected The Last Word cocktail from the pages of a forgotten 1950s cocktail book and why his quest for the weird, wonderful, and esoteric extended far beyond cocktails. We also examine hospitality through the lens of an old-school bartender, someone who understood that the people are more important than the drinks - and we try to collect some takeaways for young bartenders who are just starting out on their hospitality journey. Along the way, we consider the merits of large vinyl collections and a lifelong fascination with music, the simple pleasure of spilling “your unique weirdness” to the bartender after a couple drinks, why Murray was “too cool” for awards ceremonies, and much, much more. Paul and I pulled up a seat during our recent spirits judging stint at the American Distilling Institute's annual International Spirits Competition to explore the legacy of one of the cocktail renaissance's most beloved bartenders: Murray Stenson. Upon his passing in September of 2023, Murray was memorialized for the major part he played in bringing The Last Word cocktail back onto the world stage after decades of obscurity, but he also played a massively important role in stewarding the overall cocktail culture of Seattle for many years. So this conversation, like its cocktail namesake, is an equal parts mix of history, elegy, technique, and idiosyncrasy. Featured Cocktail - The Industry Sour This episode's featured cocktail is the Industry Sour. To make this Last Word variant, you'll need either ¾ oz or 1 oz each of the following: Fernet Branca (A minty, alpine amaro from Italy) Green Chartreuse Simple Syrup Fresh Squeezed lime juice Combine these ingredients in a cocktail shaker with ice, give ‘em a good, hard shake until the drink is properly chilled and diluted, then strain into a stemmed cocktail glass and enjoy. Developed by St. Louis bartender Ted Kilgore in 2011, I think of the Industry Sour as an offspring of The Last Word, designed, as its name implies, specifically for nerdy cocktail bartenders who are “in the know” about esoteric ingredients like Chartreuse and Fernet. In this case, the Fernet kind of stands in for the gin, which works (since it's a dry botanical liqueur). And instead of the double-shot of sweetness AND nuttiness from the usual Maraschino liqueur, the Industry Sour takes a half-step back with the use of plain ol' simple syrup--something that any good cocktail bartender will have within arm's reach For me, the only real shame is that the pearlescent green color of The Last Word is replaced by a kind of muddy brown in this riff - but again, it seems fitting. Anyone can walk up to something as beautiful as The Last Word and understand they've got something special, but it takes a true cocktail acolyte to really appreciate the complex, aggressive symphony contained in the brownish soup of the Industry Sour.  

Thanks for tuning into this meditative moment with your forks and ears. We're pausing to ponder the particular seed of truth on the topic of compassion as meditation that leads to being safe, being happy, and being free - both, within ourselves and with the world around us - cherry picked by James Buckley.I invite YOU, cherry cobbler congregants, to drop me a voicemail or a text at 980.355.9665. Tell me about one of your own favorite practices - pretty please with a cherry on top!Referenced in this show: Sharon Salzberg | Karen Armstrong Listen to James Buckley's full Metta Lovingkindness podcast episode: Apple | SpotifyInteract with Quieted Mind via:Web | Facebook | Twitter | Instagram | YouTubeSupport the showSupport the Show | Buy Me a Coffee Interact with Mediocre Mystic via:Email | Blog |Instagram | X Twitter | Facebook | TikTok | YouTube Text or Voicemail: 980.355.9665 Subscribe & Follow | Rate & ReviewApple | Spotify | YouTubeMusic by '86 Aerostar | Logo by Bizri Creative Group

The gang fall under the hallucinogenic influence of 2007's horror film, "Shrooms". Scott teases us with the notion that he considered adding mushrooms to his cocktail recipe - but wisely chose not to.The "Murderous Mushroom" cocktailIngredients:2 oz spiced rum1 oz Maraschino cherry liqueur1 oz apple cider or juice.5 oz honey .5 oz lime juiceLime wheel or wedge (for garnish) Instructions:1. In a cocktail shaker, combine the spiced rum, cherry liqueur, apple cider, honey syrup, and lime juice.2. Add ice to the shaker and shake vigorously for about 15 seconds to combine and chill the ingredients.3. Strain the mixture into a coupe glass.4. Place a lime wheel or wedge on the rim.Visit our website:http://www.monstermoviehappyhour.com/Chat with us on Facebook:https://www.facebook.com/monstersndri...Our Twitter:https://twitter.com/monstersndrinksMusic created by Kevin MacLeod.You can hear more of his work at:https://incompetech.com/wordpress/author/kevin/

Thanks for tuning in to this mini-sode with your forks and ears. We're pausing to ponder the particular seed of truth on the topic of practice as healing - cherry picked by Dani Young. I invite YOU, cherry cobbler congregants, to drop me a voicemail or a text at 980.355.9665. Tell me about one of your own favorite practices - pretty please with a cherry on top!Listen to Dani's Romancing Yourself podcast episode: Apple | Spotify | YouTube Interact with Dani Young via:Instagram | Facebook | TikTok You can leave her a Text or Voicemail on my line: 980.355.9665Support the showSupport the Show | Buy Me a Coffee Interact with Mediocre Mystic via:Email | Blog |Instagram | X Twitter | Facebook | TikTok | YouTube Text or Voicemail: 980.355.9665 Subscribe & Follow | Rate & ReviewApple | Spotify | YouTubeMusic by '86 Aerostar | Logo by Bizri Creative Group

Greetings, dear listeners! Our heroes have awoken to a brand new day, but not in the week they expected! What will they learn about what they did last week? Was everything super chill and there's not rebellion forming, pissed off middle managers, social obligations and a terrifyingly boring employee engagement survey waiting for them at NPC Inc.? Or are all those things definitely waiting for them, plus some other problems I didn't list?? It's the second option! If I insinuate there might be a problem for our heroes, there usually is, I'm such a scamp! In this episode Matt missed taco week Quinn missed Maraschino the pigeon Dimetra missed going out with the team And June misses when her watch worked

AT THE TIME of this writing, the Christmas shopping season is just starting to spool up, and folks are getting ready for some serious holiday eating. Most likely, that festive feasting won't include many of the things on this list. Although inventors from the Beaver State have had a big impact at the grocery store, most of what they've created would be a bit out of place at a Christmas dinner. The big exceptions are the products created by scientists at Oregon State University: Marionberries for pie, and modern-process Maraschino cherries for holiday punchbowls.... (For text and pictures, see https://offbeatoregon.com/23-12.oregon-food-inventions-628.html)

Resilience might be eligible for word of the year. You hear it everywhere you go. We talked a lot about resilience during the Pandemic. How do we bounce back and adapt?One definition of resilience is “The capacity to withstand or to recover quickly from difficulties; toughness.”Clearly, we need to embrace resilience as human beings. In a chaotic, unpredictable world where the only constant is change, you might drive yourself mad if you cannot adapt.But more importantly, how is the skill of resilience strengthened, taught, or learned?Today I share two examples from my childhood on how I learned resilience that I hope will not only enlighten you, but entertain you. (HINT: One involves my theater geek high school days!) To access the episode transcript, please click on the episode title at www.TheEmpathyEdge.com Key Takeaways:Practice having a growth mindset - it is not about being externally praised, it is about your innate desire to practice and improve and look at what can be tweaked to change the outcome on your next attempt. Learn from those losses in your life. You can process the grief of losing but still embrace the opportunities in front of you. Try anyway! Even if you don't have all of the boxes checked for whatever you're aiming to do, try anyway, you may surprise yourself with what you do accomplish. I learned from moments like that to process my grief over what I'd lost, but embrace what was in front of me - and make it my own. — Maria Ross Episode References: Dinah Manoff from Grease: https://www.imdb.com/name/nm0001503/ Growth Mindset: https://hbr.org/2016/01/what-having-a-growth-mindset-actually-means#Hypewomen: https://podcasts.apple.com/us/podcast/hype-women/id1704488532Greater Good, Five Science-Backed Strategies to Build Resilience: https://greatergood.berkeley.edu/article/item/five_science_backed_strategies_to_build_resilience Brand Story Breakthrough course to help you craft a clear, compelling brand story - includes weekly office hours with Maria!Join the tribe, download your free guide! Discover what empathy can do for you: http://red-slice.com/business-benefits-empathy Connect with Maria: Get the podcast and book: TheEmpathyEdge.comLearn more about Maria and her work: Red-Slice.comHire Maria to speak at your next event: Red-Slice.com/Speaker-Maria-RossTake my LinkedIn Learning Course! Leading with EmpathyLinkedIn: Maria RossInstagram: @redslicemariaX: @redsliceFacebook: Red SliceThreads: @redslicemaria

Bar Talk (our recommendations):Jessica is reading The Lesser Dead by Christopher Buehlman; drinking a Limestone Branch Yellowstone Toasted Bourbon.Damien is reading Reprieve by James Han Mattson; drinking a Hemingway daiquiri (white rum, lime, Maraschino liqueur & grapefruit juice).Ryan is playing Sunless Sea (VG - Failbetter Games, 2015); drinking a Fistful of Bourbon (again).If you liked this week's story, read "The Backwards Path to the Limbus" by Betty Rocksteady.Up next: "The Wind in the Woods" by Bessie Kyffin-Taylor.Special thank you to Dr Blake Brandes for our Whiskey and the Weird music! Like, rate, and follow! Check us out @whiskeyandtheweird on Instagram, Threads & Facebook, and at whiskeyandtheweird.com

The Tuxedo is a complex cocktail in many different ways, but primarily because it has a number of… well, numbered variations, the most well-known of which contains sherry, which is a whole different category of variations itself. Luckily enough for us, we're joined by the wonderful tutor (and bartender!) Kat Foster, an EMP alum and bar manager of Brooklyn's Margot. Listen on (or read below) to discover Kat's Tuxedo recipe — and don't forget to like, review and subscribe! Kat Foster's Tuxedo Recipe Ingredients - 1 ½ ounces Old Tom Gin, such as Hayman's or Ransom - 1 ½ ounces Manzanilla sherry, such as Lustau or Valdespino - 2 dashes orange bitters - 2 dashes absinthe - Splash (⅛ ounce) Maraschino liqueur - Garnish: lemon twist Directions 1. Add ingredients to a mixing glass, fill with ice, and stir for 30-40 seconds until chilled. 2. Strain into a chilled Nick & Nora glass. 3. Garnish with lemon twist. Hosted on Acast. See acast.com/privacy for more information.

It started with a rumor I heard as a kid, that Maraschino cherries and bubblegum would stay in your stomach for seven years. Which led to a conversation about digestion. Which led to a conversation about fermentation. And Bloody Marys. And how your digestive system works. All of which is to say, Agave Road Trip's Chief Medical Correspondent Dr. Ryan Aycock joins me for a meandering year-end episode of Agave Road Trip! Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with Agave Road Trip Chief Medical Correspondent Dr. Ryan Aycock, author of Simply Cocktails.Find extra photos and related links at agaveroadtrip.comHeritage Radio Network is a listener supported nonprofit podcast network. Support Agave Road Trip by becoming a member!Agave Road Trip is Powered by Simplecast.

In this first week of December we are discussing the movie Scrooged starring Bill Murray as Frank Cross in a modern (well 1988 modern) take on Charles Dickens' "A Christmas Carol". It also stars Karen Allen, Bobcat Goldthwait, Carol Kane, Alfre Woodard, and more. It's available to stream on Paramount+ and on Pluto. Scrooge Cocktail (https://blog.giallozafferano.com): Ingredients 1 yolk 1/2 teaspoon sugar 1.5 oz Porto 0.5 oz Brandy Ice Directions  Fill the Boston Shaker halfway with ice cubes. Put port wine in the shaker by measuring with the jigger. Add brandy. Add sugar. Divide the egg white and yolk and put the yolk in the shaker. Put the mixing spring in the shaker. Shake – Shake – Shake!!! Take a jar of jam and pour the cocktail with the help of the strainer. Enjoy! Scrooged Yule Love It (madeinaday.com): Ingredients 1 ½ oz Grey Goose Cherry Noir ½ oz Maraschino Cherry Syrup 3 ½ oz Coke Zero Directions Fill a glass with crushed ice. Add Vodka, Cherry syrup and coke. Stir to blend. Garnish with a Maraschino cherry. Drinking Game (reeldrinkinggames.com): Drink every time... The words "Lumpy" or "Christmas" are said  Frank exits or enters reality TV screens are shown Anyone drinks Frank gives orders There is a problem on the set Frank adjusts his belt, his hair, or his tie Someone talks to themselves  Finish half your drink: Every time a spirit visits  As always, drink responsibly and with friends. Share the podcast with others. Follow/Subscribe on your favorite streaming platform, leave me a five star review. Follow the podcast on Instagram and Twitter @Line_Drunk. Check out linedrunk.wordpress.com and for bonus content join the patreon at patreon.com/linedrunk. --- Support this podcast: https://podcasters.spotify.com/pod/show/linedrunk/support

We're born and bred Londoners so we make no apology for saying that London Cocktail Week is one of our favourite times of the year. To set the mood, we're opening two products raised in the capital: Jensen's Old Tom Gin and The London Essence Co, a range of premium mixers.Our bar review sees us going back to one of the original good-times spots– a bar that started life as the Covent Garden Cocktail Club back in 2008, before changing its name to the London Cocktail Club when it expanded to two further venues in central London. Now, with 10 bars in the capital under its belt and having taken the crowd-pleasing formula further afield to Birmingham, Bristol, Cardiff, Reading and Exeter, it's no longer just a London thing – hence its new name: The Cocktail Club. But London is front and centre of our book choice which zones in on what is considered to be the true spirit of the capital, it's London Gin – The Gin Craze by Thea Bennett.All of which primes us for our interview with Hannah Sharman-Cox and Siobhan Payne, the brilliant minds behind London Cocktail Week. Tune in to hear what's in store in this year's packed programme, and their plans for the Michelin-star guide for cocktail bars, The Pinnacle Guide, launching in November 2023. #amazingFor more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:London Calling45ml London Dry Gin15ml Fino sherry15ml sugar syrup (2:1)15ml freshly squeezed lemon juice2 dashes orange bittersMethod:Shake all ingredients over ice. Pour into chilled Nick & Nora glasses. Garnish with grapefruit twist (optional)Recipe created by Chris Jepson, Milk & Honey, LondonMethod: Shake all ingredients over ice. Strain into a Collins glass filled with crushed ice. Garnish with an orange 'sail' (Luxardo or Maraschino cherry pierced through a slice of orange in the shape of a sail).Jensen's Old Tom GinLondon Cocktail WeekLondon Gin – The Gin CrazeThe Cocktail ClubThe London Essence CoThe Pinnacle GuideThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

Some “toxic traits” are funny––like hanging up your clothes inside out or buying kale aspirationally. And then there's the less funny kind. ☠️ ⚠️ Join Rachel and George as they attempt to find the line between a harmless quirk and a truly toxic money mindset. In This Episode:   ·      Rachel, George and a LIVE audience getting real about their own toxic money traits ·      A play-by-play of how to set boundaries when you know your friend's toxic money trait is “splitting” a very one-sided bill ·      The celeb comedian who called George a “sad idiot child” on Twitter back in the day   Helpful Resources:   ·      Start making memories. Go NOW and get Tapple at Walmart or wherever you buy board games! ·      Booking a flight with Going is the best and simplest way to pay less to travel more. Sign up for free today at Going.com/smartmoney. ·      Get your finances organized, make a plan, build your confidence, and kick money stress out of your life for good with the EveryDollar budgeting app. Go to www.everydollar.com/smartmoney to get a free two-week trial and $15 off your premium membership to EveryDollar. ·      Do you have a Guilty as Charged question for Rachel and George? Send a DM to @rachelcruze or @georgekamel on Instagram! Be sure to type “GUILTY?” at the top of your message so we don't miss it. ·      Learn more about your ad choices: https://www.megaphone.fm/adchoices ·      Ramsey Solutions Privacy Policy: https://www.ramseysolutions.com/compa... This Week's Happy Hour Special: Black Tea Sour Ingredients: ·      2 ounces chilled black tea ·      3/4 ounce lemon juice ·      1/2 ounce maple syrup ·      Dash of black pepper ·      1 egg white ·      Maraschino cherries (to garnish) ·      Orange slice (to garnish) Instructions: In a cocktail shaker, combine all of the ingredients except ice and shake well. Add ice and shake again. Pour through a fine strainer into a chilled coupe glass.

We've been saving opening our new stash of bottles for this season, so expect plenty of exciting tastings coming your way in the next few months. Starting with our two featured products in this week's episode: Hayman's Exotic Citrus Gin from London and the very recently released Vapoura Spiced Rum, made in the heart of England.Over to Paris for the day and to The Cambridge Public House, a trés chic bar inspired by a British pub. The two-and-a-bit Eurostar journey gave us plenty of time to pore over our book choice this week, a must for anyone who wants to make better cocktails, the aptly made How To Make Better Cocktails by Sebastian Hamilton-Mudge, Natalia Garcia Bourke and Andy Shannon.Then our big, and we mean 'big' interview this week is with the man, the myth, the modern bartending legend that is Erik Lorincz. Spoiler alert: he's got a LOT to say, including insights to his incredible work ethic, details of his fabulous new bar, Kwant Mark II and how he got to be on the set of Skyfall.(Apologies for the sound quality towards the end of the interview)For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Rum Punch45ml Wray & Nephew Overproof Rum30ml sugar syrup (2:1)15ml freshly-squeezed lime juice60ml chilled water2 dashes Angostura aromatic bittersMethod: Shake all ingredients over ice. Strain into a Collins glass filled with crushed ice. Garnish with an orange 'sail' (Luxardo or Maraschino cherry pierced through a slice of orange in the shape of a sail).Hayman's Exotic Citrus GinHow To Make Better CocktailsKwant MayfairThe Cambridge Public House, ParisVapoura Spiced RumThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

SEASON 5 Premier - The Mai Tai is fun and refreshing. The perfect thing to get you Chucky Wet. You'll have to listen to the episode to find out more. Plus your hosts, Melody and Bugbee, as well as Producer Andrew, provide an update of their lives over the summer. There are some doozies. Mai Tai Recipe 1 oz. fresh lime juice 1 oz. light rum 3/4 oz. dry orange Curaçao, Cointreau, or triple sec 3/4 oz. orgeat syrup 1/2 oz. dark rum Fresh mint leaves, lime wheel or wedge, and a Maraschino cherry, for serving Preparation:         Step 1 Fill a cocktail shaker with ice. Add lime juice, light rum, Curaçao, and syrup and vigorously shake until outside of shaker is very frosty, about 20 seconds.          Step 2       Strain into an ice-filled rocks glass. Slowly pour dark rum on top to float. Garnish with mint, a lime wheel, and a cherry. Andrew's Short Story Podcast, Midnight Thoughts: https://open.spotify.com/show/6pDnK8Av9MfO9IFfLo5DgS?si=6a037b7b422744e1 Theme Song by Falseyedols - https://open.spotify.com/artist/0QSWr5jz7ocpK9Hv2PVkwc?si=uEgf4JGDRiWA5LnjcjZrqw New Episodes every other Thursday. Listen on Apple Podcasts, Spotify, or wherever you get your podcasts. Please Subscribe, rate, and review! Follow us on social media! Facebook: Facebook.com/2girl1cocktailpodcast Instagram: Instagram.com/2girls1cocktailpodcast Contact us at 2girls1cocktailpodcast@gmail.com

It's Happy Hour! In this episode Ben is making cocktails for the future with his refrigerator friendly Gin Punch. Meanwhile Matthew is riffing on a YouTube recipe called the Sweet Tea. They also discuss batch cocktails and give advice on dry weddings (avoid them). Recipes Below.Gin Punch1 1/2 cups of Gin1/2 cup of Maraschino liqueur1/8 cup of Demerara sugar1/4 cup of Lemon Shrub1 cup of WaterMake the lemon shrub two days ahead of time. Combine the gin, shrub, sugar and maraschino liqueur in a large pitcher or bowl. Stir well. Refrigerate in a well sealed container. For each cocktail, add four ounces of the prepared cocktail to a glass with ice and top with club soda or seltzer.Ben's Lemon ShrubPeels of four lemons (no pith!)3/4 cup sugar3/4 cup water1 cup white wine vinegarCombine peels and sugar in a small container. Let the sugar extract the oils from the lemons for 1-2 days. Rinse the peels in the 1 cup of water, then strain the water into the sugar to remove the peels. Heat the water and lemon sugar in a saucepan over med-low heat. Add vinegar and stir to combine. Remove from heat. Let cool to room temperature and store in refrigerator.Sweet Tea3/4 oz Bourbon3/4 oz Rye1 oz Amaro Nonino1/2 oz Peach Liqueur3/4 oz Simple Syrup1/2 oz Lemon Juice4 oz Cold Black Tea2 dashes Peach BittersAdd all ingredients to a cocktail shaker with ice. Shake 5-6 seconds (don't want it to dilute too much) to chill and strain it into a large glass with ice. Garnish with a mint sprig.

WOULD YOU RATHER? While this second round of a special 3-part series of mini episodes may indeed be shorter than the typical 3Q3D fare, it isn't short on controversial conversation.While Amanda Adams serves up a super sweet Tequila Sour, Chris asks a series of increasingly ridiculous “Would You Rather” questions that leave Matt Jordan feeling quite flustered. Apologies in advance to anyone similarly offended, but for those who enjoy contemplating the absurd, this episode is for you. *That's what Mikolay says Drink in this Episode:Tequila Sour >>1 ½ oz tequila, ¾ oz freshly squeezed lemon juice, ½ simple syrup. Shake the ingredients vigorously in a cocktail shaker with ice. Strain into a chilled sour glass, garnish with a Maraschino cherry and HEY NOW, YOU'RE AN ALL-STAR…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/3DrinkspodcastThis show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/5053128/advertisement

NOTE: Still working on sound issues. My apologies. Welcome to the Lit for Christmas Pride Month party! In this episode, Marty and his wife, Beth, enjoy a few Tom Collinses while talking about David Sedaris's collection of essays/short stories Holidays on Ice. Also, witness a podcast first: Marty spills his drink all over his laptop. BONUS POINTS:  Take a shot every time you hear the word "ice." SPIRIT OF CHRISTMAS PRESENT: Tom Collins (courtesy of liquor.com and sipyours.com) Ingredients: 2 shots of gin (substitute Wilderton Earthen Non-Alcoholic Spirit for Virgin Tom Collins) 1 shot of lemon juice 1/2 of simple syrup Club soda or Sprite (to top) Lemon wheel for garnish (optional) Maraschino cherry for garnish (optional) Directions: Add gin (or Wilderton Earthen Non-Alcoholic Spirit), lemon juice, and simple syrup to a Collins glass. Fill with ice and top with club soda or Sprite. Stir. Garnish with lemon wheel and/or maraschino cherry (optional). Lit for Christmas Party Hosts: Marty has an Master's in fiction writing, MFA in poetry writing, and teaches in the English Department at Northern Michigan University in the Upper Peninsula of Michigan.  He served two terms at Poet Laureate of the Upper Peninsula, and has published the poetry collection The Mysteries of the Rosary from Mayapple Press.  For more of Marty's thoughts and writing visit his blog Saint Marty (saintmarty-marty.blogspot.com) or listen to his other podcast Confessions of Saint Marty, also on Anchor.fm.  Marty is a writer, blogger, wine sipper, easy drunk, and poetry obsessor who puts his Christmas tree up in mid-October and refuses to take it down until the snow starts melting. Beth has a BS in English Secondary Education.  She has worked as a substitute teacher, medical transcriptionist, medical office receptionist, deli counter attendant, and Office Max cashier.  Currently, she works in a call center and enjoys discussing/arguing about literature with her loving husband. Music for this episode: "Jingle Bells Jazzy Style" by Julius H, used courtesy of Pixabay. "A Christmas Treat" by Magic-828, used courtesy of Pixabay. Other music in the episode: Vanilla Ice. "Ice Ice Baby." To the Extreme. SBK, 1990. A Christmas Carol sound clips from: The Campbell Theater 1939 radio production of A Christmas Carol, narrated by Orson Welles and starring Lionel Barrymore. This month's Christmas lit: Sedaris, David.  Holidays on Ice.  Little, Brown and Company:  New York, NY, 2008.

You can't be everyone's cup of tea, but you can always show up with a good cocktail! Rachel and George are responding to the loudest, most common criticisms they receive. Haters gonna hate—but we're okay with that.   In This Episode: ·      Rachel shocks modern women everywhere with her joint bank account stance. ·      George defends his frugal eating in vs. eating out strategy. ·      Rachel and George read “mean tweets” about themselves (Jimmy Kimmel style). Helpful Resources:    ·      Get your finances organized, make a plan, build up your confidence, and kick money stress out of your life for good with the EveryDollar budgeting app. Go to www.everydollar.com/smart to get started today. ·      Do you have a Guilty as Charged question for Rachel and George? Send a DM to @rachelcruze or @georgekamel on Instagram! Be sure to type “GUILTY?” at the top of your message so we don't miss it. ·      Learn more about your ad choices. https://www.megaphone.fm/adchoices   Ramsey Solutions Privacy Policy     This Week's Happy Hour Special: The Roy Rogers   Ingredients: ·      6 ounces cola ·      1 tablespoon grenadine syrup ·      Maraschino cherry (for garnish)   Instructions: Pour grenadine into tall glass filled with ice. Top with cola. Garnish with a maraschino cherry and enjoy!

Yes, it's World Whisky Day on 20th May but this episode isn't completely whisk(e)y flavoured. We're sampling a new non-alc botanical spirit! A brand new gin! A fabulous new bar in Hackney! And a few more bits besides.We kick things off by mixing up a Black Manhattan. No, we hadn't heard of it either but now that we've tried the delicious rye and amaro based cocktail, we're definitely keeping it in our repertoire. It sets us up nicely for our two tastings – the first of which is Botivo, a bitter and herbaceous non-alcoholic aperitif, the second is Renais, a gin distilled in England but inspired by Burgundy.Our bar review sees us heading East to the recently opened, oh-so fabulous Equal Parts in Hackney and as for our library pick, well, that takes us to the US for 'Bourbon: The Story of Kentucky Whiskey' , Clay Risen's beautiful box set.Then it's time to talk whisky without the 'e', with our very spacial guest, Colin Dunn, Whisky Ambassador at Diageo. Listen in for some fun facts, down-to-earth tips and the most engaging anecdotes from one of our favourite self-confessed whisky geeks of all time.What we're mixing:Black Manhattan50ml rye whiskey25ml amaro1 dash Angostura aromatic biiters1 dash orange bittersMaraschino cherry to garnishMethod:Stir all ingredients over ice and strain into a chilled Coupe glass. Garnish with a Maraschino cherry.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:BotivoBourbon: The Story of Kentucky WhiskeyColin DunnEqual PartsRenaisThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian FoxCoupe glass. Garnish with the Maraschino cherry. Hosted on Acast. See acast.com/privacy for more information.

Get a copy of The Book of Cocktail RatiosBooks mentioned: The Bar Book, The Cocktail Codex, The Oxford Companion to Spirits and CocktailsWe discussed his first book on Ratios focused and his book on the egg (book page on his site)People cited: Phil Ward, Thomas Keller, Harold McGee, J. Kenji López-Alt Ingredients noted: Absinthe, Maraschino liqueur, Lustau, Drambuie, home-made lime cordial, lactic acidHow Michael takes his martini, 6:1 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

https://recipes.howstuffworks.com/food-science/maraschino-cherries.htmSee omnystudio.com/listener for privacy information.

We have a steamy episode this week! That's because everything Liv touches is hot hot hot

Episode 264 of the YinzDaily podcast:- Desserts - Detoxing- Pro Bowl snubs- Josh Allen in the gold Pro-am- TJ Watt and Taylor Lewan- NFL cap space - Steelers free agents and who they should sign- Super Bowl predictions- Pedro Alvarez MD- Baseball cardsFollow us on Twitter - @YinzDaily

Don't call it a Cognac Manhattan: On today's episode, we explore The Harvard with the esteemed bartender and author Thad Vogler, who's also the founder of San Francisco's Bar Agricole, and a leading craft spirits authority. Listen on to discover Vogler's Harvard recipe — and don't forget to like, review, and subscribe! Thad Vogler's Harvard Recipe Ingredients - 1 ½ ounces Cognac, such as Cognac Dudognon- 1 ½ ounces Italian sweet vermouth, such as Bordiga Rosso- 1 barspoon Maraschino liqueur- 1 barspoon gum syrup- 3 dashes aromatic bitters, such as Angostura Directions 1. Add all ingredients to a mixing glass with ice. 2. Stir until well chilled. 3. Strain into a chilled coupe glass and garnish with an orange twist. Hosted on Acast. See acast.com/privacy for more information.