Podcasts about Old Tom gin

To be sure, the Tom Collins is a little boring on paper, but beyond its simplicity lies one of the great origin stories in cocktail history — complete with fake names, old-time pranks, and a debate over whether “Tom” was even the right guy in the first place. It's a highball in structure, a sour in spirit, and still one of the most enduring templates ever poured over ice. But where did the Tom Collins actually come from? And how can something so classic still surprise and impress us all these years later? Here to discuss all of that and more is Allison Everitt, a Detroit-based bartender and founder of Fast Friends, a pop-up celebrating industry-led hospitality. Listen on (or read below) to discover Allison's Tom Collins recipe — and don't forget to like, review, and subscribe. Learn more about VinePair's Best New Bartender competition here! Allison Everitt's Tom Collins Cocktail Recipe Ingredients - 2 ounces Old Tom Gin - ½ ounce simple syrup (1:1) - ¾ ounce fresh lemon juice - Garnish: lemon twist Directions 1. Add all ingredients to a shaker tin with ice. 2. Shake until chilled and strain into a Collins glass. 3. Fill with ice and top with soda water. 4. Garnish with lemon twist.

Eric presents selected recordings from the 2024 ADI Gin Summit to provide a few extra perspectives on botanical spirits from some of the world's best category experts, including: David T. Smith - a prolific gin judge and author of The Gin Dictionary and many other excellent cocktail books, Natasha Bahrami - creator of The Gin Room in St. Louis and Gin World, which is an international gin education series for bartenders and other industry professionals), and Virginia Miller - experienced spirits judge and travel writer (The Perfect Spot) who works with esteemed organizations like the World's 50 Best and the James Beard Foundation During this session, we'll discuss topics ranging from: What constitutes a London Dry gin from a technical standpoint building a botanical library Use of character-forward distillate bases Deployment of color in gin and related products And much, much more!

Jules makes an amazing savory martini using tomato, basil, pepper and a few other amazing ingredients. A drink that is perfect for summer! Brad makes the Ford Cocktail and goes into the history behind the drink and the much more interesting history behind Benedictine. Thanks for the question @toddiwoddi How do you know when to serve a drink up vs on ice.   In your mixing glass add  2oz Hayman's Old Tom Gin  1 oz Dry Vermouth  1/3 oz of Benedictine D.O.M liqueur  2 dash of Orange bitters  Stir for 30 to 40 rotations  Strain into chilled coupe glass  Garnish with an orange twist    Toma-tini  In a mixing glass add:  2-3 cherry tomatoes  1 basil leaf  Pinch of sea salt  Crack of pepper  Muddle  2 dashes black lemon bitters  2 oz gin, Olive Leaf Four Pillars  1 oz dry vermouth  Splash of champagne vinegar  Strain into chilled coupe glass    TIP: How do you know when to serve a drink up vs on ice    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

In just a few short seasons we seem to have started a tradition. This season we are continuing and plan to start a new tradition along with it. First, we start Season 5 with a riff on the Old Fashioned, believe us when we say that the Gin Old Fashioned will blow you away, and if you're into Fernet, so will the Toronto. Second, starting this season we will answer YOUR questions from the Get Featured section of our Instagram page @theartofdrinkingpodcast. Thank you for listening, and keep the questions coming!     Gin Old Fashioned  2oz Old Tom Gin  ¼ - ½ oz of demerara simple syrup  Scant ¼ oz of Elderflower Liqueur  2 dash of cardamon bitters / 2 dash of orange bitters (grapefruit bitters work great here too)  2 drops of salt solution (80:20) 80 grams of water to 20 grams of salt    Fernet old fashioned, also known as Toronto   2 ounces rye whisky  1/2 ounce fernet  1/2 ounce simple syrup  2 dashes Angostura bitters  Garnish: orange twist    TIP: Building a bar on a budget, 3 drinks you should serve every guest, gin cocktail ideas for those who just fell in love with gin    Be sure to check out Truman's podcast called DayStrider: The Time Travelers Treat    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

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.

In this planetary edition of Cocktail College, we're joined by Ray Sakover to embark on a deep space exploration of The Saturn. Ray is the co-owner of New York's recently opened Paradise Lost, and the cocktail in question is a lesser-known, gin-based blended tiki concoction. Listen on (or read below) to discover Ray's Saturn recipe, and don't forget to like, review, and subscribe! Ray Sakover's Saturn Recipe Ingredients 5 drops 25% saline solution ½ ounce fresh lime Juice ½ ounce fresh lemon Juice ¼ ounce Boiron passion fruit puree ¼ ounce Orgeat Works Latitude 29 Orgeat ½ ounce Orgeat Works Toasted Orgeat ¼ ounce Thai Spice Falernum ½ ounce Hayman's Old Tom Gin ½ ounce Bimini Gin 1 ¼ ounces Perry's Tot Navy Strength Gin Directions Combine all ingredients in a shaker tin. Flash-blend with 8 ounces (1 cup) pebble ice for 5 seconds or until the tin is frosty. Dump into a double rocks glass with 4 ounces of pebble ice. Garnish with a lemon wheel, lime wheel, round rosette paper cocktail fan, and alien toys. Hosted on Acast. See acast.com/privacy for more information.

Ieri 16 novembre al Centro Agro Alimentare di Torino (CAAT), presso lo stand dell'azienda Piccadilly srl, in collaborazione con la prestigiosa Old Tom Gin's Company, si è svolto l'evento di lancio dei nuovi Energy Drink Del Monte. L'occasione ha attirato non solo gli amanti della frutta e delle nuove esperienze gustative, ma anche figure di spicco del settore tra cui il Direttore Generale del CAAT, Gianluca Cornelio Meglio; tutti hanno apprezzato con entusiasmo le nuove bevande Del Monte.

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.

Most of what's notable about the Ramos Gin Fizz comes before you take a sip — namely, its striking appearance, which arrives as the product of a painstaking, 10-minute preparation time. But what if there was a way to eliminate the muscle-straining extended shake and, as a consequence, put the Ramos on a permanent cocktail menu? At The Gem, in Bolton Landing, N.Y., Richie Boccato and team have done just that. Better yet, they've managed to do so without fancy equipment or molecular techniques. Listen on (or read below) to discover Boccato's reinvented Ramos Gin Fizz recipe — and don't forget to like, review and subscribe! Richie Boccato's Ramos Gin Fizz Recipe Ingredients - ⅜ ounce fresh lemon juice - ⅜ ounce fresh lime juice - ⅞ ounce demerara syrup (2:1) - 1 ounce heavy cream - 1 ½ ounces Old Tom Gin, such as Barr Hill, Hayman's, or Greenhook - 4 or 5 drops orange flower water - 1 ½ teaspoons pasteurized egg white powder - Pinch (tip of teaspoon) charcoal salt Directions 1. Combine all ingredients in a blender with a heaped scoop (8-10 ounces) crushed ice. 2. Blend on a high setting until chilled and all ingredients fully incorporated. 3. Pour intoe a chilled Collins glass. 4. Garnish with an orange “rose,” made with a mint sprig and a cherry on a bamboo skewer. Hosted on Acast. See acast.com/privacy for more information.

This week I am discussing the Coen Brothers film Inside Llewyn Davis starring Oscar Isaac, Carey Mulligan, John Goodman, Garrett Hedlund, Adam Driver, Justin Timberlake, and more. It's from 2013 and is about a week in the life of a young singer as he navigates the Greenwich Village folk scene of 1961. It is available to stream on Showtime or rent on Amazon Prime. I had never watched the film before, but I did end up enjoying it. Tomcat (cinemasips.com): Ingredients 2 oz Old Tom Gin 1 oz Sweet Vermouth 2 Dashes Orange Bitters Luxardo Maraschino Cherry Orange Twist Directions Combine gin, vermouth, and bitters in a shaker with ice. Stir to combine and chill. Strain into a glass with a large ice cube. Garnish with a cherry and orange twist. Drinking Game: Drink when... Anyone sings Self sabotage Justin Timberlake is on screen The cat is on screen Anyone smokes 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

Episode 286: Silent Pool - Old Tom Gin by The Tonic Screwdriver

Episode 259: Sacred - Old Tom Gin by The Tonic Screwdriver

Industry legend Dale Degroff joins us today for a wide-ranging exploration of the 50/50 Martini. We discuss the evolution of this cocktail over the course of the last 150 years, and examine the evolution of the spirits category at large. Listen on or read below to discover Degroff's 50/50 Martini recipe — and don't forget to subscribe! Dale Degroff's 50/50 Martini Recipe Ingredients - 1 ½ ounce Old Tom Gin or Old Duff Genever - 1 ounce Cocchi Vermouth di Torino - ½ ounce Dolin Dry vermouth - 1 dash Dale Degroff's Aromatic Bitters Garnish: orange twist (optional) Preparation 1. Combine all ingredients in a mixing glass with ice. 2. Stir until well chilled and strain into a chilled Nick & Nora glass. 3. Garnish with an optional orange twist. See acast.com/privacy for privacy and opt-out information.

The guys make an Aviation variation invented by Hugo Ensslin in New York City.CASINO RECIPE1.33oz./40ml Old Tom Gin.33oz/10ml Luxardo Maraschino.33oz/10ml Lemon Juice2 dashes orange bittersPour all ingredients into a cocktail shaker and shake well with ice. Strain into chilled rocks glass with ice. Garnish with lemon zest and maraschino cherry.Recipe via the International Bartenders Association (https://www.iba-world.com/) Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Wir schweifen ab, aber sowas von und auf einmal gibts hier Eierlikör. Aber das nicht ohne Grund. Luzifer Gin, ihr kennt ihn schon hat ja noch so einiges im Portfolio. Unter anderem seinen Old Tom Gin, den testen wir und dazu noch seinen Eierlikör als Lückenfüller. Wir sprechen über die Superbowl Halbzeitshow, über Olympia und darüber wie teuer früher das Internet war. All das und vielleicht noch ein wenig mehr, in der neuen Ausgabe Ginseidank der Podcast. 

This week on Neat! we've got not 1, but 2 old Toms! Join us as we discuss the somewhat elusive category of Old Tom Gin. Cheers!

It's cocktail night! Not just because we're having cocktails, but because we have a mix of stories for you this episode! This week our drunken duo discusses some local lore around Hopewell Furnace with a story sure to spark some chills around your next campfire. Then we head down the road to St. Peter's Village, a tranquil and cozy spot nestled in the Pennsylvania woods occupied by a few locals who never chose to leave. The last stop in our journey is to Free Love Valley, and that name pays homage to the free love lifestyle...Our drink this week is called The Free Love Cocktail -Lump Ice. Use Shaker.½ of the white of 1 Egg.3 dashes Anisette.1 jigger Old Tom Gin.1 pony fresh Cream. (What the fuck is a pony? Find out at the beginning of the episode)Shake well, serve in a Cocktail glass.Submit stories: https://www.passmetheboos.com/submitFacebook: https://www.facebook.com/PassMeTheBoos/Twitter: https://twitter.com/PassMeTheBoosInstagram: https://www.instagram.com/passmetheboos/YouTube: https://www.youtube.com/channel/UCfieOhZ-94yDAotOLgPpHBQ Buzzsprout - Let's get your podcast launched! Start for FREEInstacart - Groceries delivered in as little as 1 hour. Free delivery on your first order over $35.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.

This week, Meg is joined by Deborah, the founder of Liquorsmiths, a London-based company that specialises in producing craft spirits.  Topics include starting a booze business, how Deborah made her way in the spirits industry without traditional experience, and more! Check out Liquorsmiths here!You can reach Gin and Beer It on any of the following:Instagram: @ginandbeeritshowEmail: ginandbeeritshow@gmail.comWebsite: www.ginandbeeritshow.comTwitter: @ginandbeeritpodPlease like, subscribe, and rate the show on Apple Podcasts!Artwork by @zoehaworth

In this episode, we got to talk with Ariel Jahn of Woodinville Whiskey Co. out of Woodinville, WA about what they're up to lately. We also enjoyed their Cask Strength with her, which we always enjoy.We also have a tasting segment for Spring 44 Distilling with their Old Tom Gin with Evren Bora. Booze imbibed:Woodinville Whiskey Co. Cask StrengthGuests:Ariel Jahn of Woodinville Whiskey Co.Co-Hosts:Andi Whiskey, instagram.com/andi.whiskeyNemo, instagram.com/nemowithatwistSponsors:Spring 44 Distilling with their Old Tom GinAnd don't forget to follow us on instagram, instagram.com/send.whiskey and shoot us a message about what you'd like to hear on future episodes.Also check out our agency, Twist & Tailor, instagram.com/twistandtailor. We help grow food and beverage businesses. If you own a business, get in touch.

Episode 60: Lonewolf - Old Tom Gin by The Tonic Screwdriver

Episode 45 - The House of Botanicals - Maple Old Tom Gin by The Tonic Screwdriver

On this Gin filled episode we are joined by Alex of the popular YouTube channel SNES Drunk and podcast DrunkFriend. What is the difference between Old Tom Gin vs London Dry Gin? Would you get "Gin Crazy" during the Gin Craze? Should you play Dragon View? Ok that last one is random, but join us as we answer these questions and more while enjoying a lovely Tom Collins. Follow: SNES Drunk on YoutubeFollow: DrunkFriend Podcast Follow: Petee's Power Hour on TwitterMusic by: Kulor Art by: OmikujiEmail any questions, comments or concerns to PeteesPowerHour@gmail.comLinks to Alcohol Featured:Hayman’s Old Tom GinBombay Sapphire Dolin GenepyMargerum Rose CanTom Collins Recipe:2oz Gin (Preferably Old Tom Gin)1oz Fresh Lemon Juice1oz Simple SyrupCombine all the ingredients into a cocktail shaker and fill with ice. Shake until chilled. Strain into a Collins glass filled with fresh ice. Top with Club Soda. Garnish with a lemon twist.Aviation Cocktail Recipe:2oz Gin1/2oz maraschino liqueur1/2oz crème de violette or crème yvette3/4oz fresh lemon juiceCombine all the ingredients into a cocktail shaker and fill with ice. Shake until chilled. Strain into a chilled martini or coupe glass. Garnish with cocktail cherry (optional)References: London Dry Gin Regulation - Official Journal of the European UnionSupport the show (https://www.patreon.com/polykill/posts)

Beers this episode: 1. Brick Brewery x Fallen Brewing, Starting on Heaven, Session Helles, 3.8% 2. BOXCAR Brewery, Home Over There, IPA, 6.5% 3. BBNo, Old Tom Gin, Saison, 5.0% 4. Hammerton Brewery, Chicha Sour, Maize Morada Sour, 4.9% Wildcard: Pressure Drop, Holiday Rules, Raspberry and Chocolate Brownie Stout, 10%Email: aletalespodcast@gmail.com Instagram: https://www.instagram.com/aletalespodcast/ Facebook: https://www.facebook.com/AleTalesPodcast/Support Ale Tales by donating to their Tip Jar: https://tips.pinecast.com/jar/ale-talesFind out more at https://ale-tales.pinecast.co

This week we walk you through the wonderful herbal riff on a dry Martini... The Alaska Cocktail.60ml / 2oz Old Tom Gin ( or Oude Genever )30ml / 1oz Yellow Chartreuse 2 dash Orange BittersStir for a solid 30 seconds Strain into a chilled coupe

Once again they have returned to the interwebs: the Pickled Pair, the Drunken Duo, the Cocktail Party Congress! Dan and J.T. slosh their way through the state of inebriation to bring you a supposedly meaningful discussion on hoaxes, con-artists, and flim-flams in today's society. The post-truth world doesn't stand a chance against a pair of drunks with a podcast. This episode's cocktail is the Tom Collins. In a shaker with ice, mix two ounces of gin (we recommend Old Tom Gin), one ounce of simple syrup, and one ounce of fresh lemon juice. Shake it up, strain into a collins glass with ice, top with some club soda, and finish it up with a slice of lemon to garnish. Our apologies for being so late on this episode. Employment and law school are not friendly to our schedules. Please direct all complaints to D.J. Trump, 1600 Pennsylvania Ave NW, Washington, DC 20500. Created and presented by Dan Caves and J.T. Andrews. Edited by J.T. Andrews. Feel free to send your comments, complaints or cocktail recommendations to cocktailpartycongress@gmail.com The Cocktail Party Congress is part of the Fancybat Network!https://fancybat.com/ Follow us on Apple Podcasts: https://itunes.apple.com/us/podcast/the-cocktail-party-congress/id1338181551 More of a Google person? Check us out on Google Play: https://play.google.com/music/m/Iucshyrtsg7k3nntxr4br4ah6du?t=The_Cocktail_Party_Congress The intro music is Darxieland by Kevin MacLeod.Find more of his work at https://incompetech.com/Licensed under Creative Commons: By Attribution 3.0 Licensehttp://creativecommons.org/licenses/by/3.0

Heute haben wir Óscar Ericsson von der Brunnur Distillery in Reykjavik im Interview! Er erzählt dir, wie er als Künstler dazu kam, erst für den Privatgenuss Gin zu komponieren und warum sein Gin mittlerweile international erfolgreich und prämiert ist, so bei der San Francisco World Spirits Competition 2018, bei den World Gin Awards 2018 und 2019 und der International Spirits Challenge 2019. Du erfährst, welche Ingredienzen seinen, von historischen Londoner Rezepten inspirierten Old Tom Gin so besonders machen und warum arktischer Thymian und ganz normales Leitungswasser eine wichtige Rolle dabei spielen! Warum ein Eistaucher sein Etikett ziert, hörst du ebenso wie eine Live Verkostung und wo du Himbrimi Gin in Island trinken und in Deutschland kaufen kannst. Auf der Homepage findest du auch interessante Cocktail-Rezepte mit Himbrimi Gin von mehreren Barkeepern in Reykjavik. Óscar´s Mutter ist Isländerin, sein Vater Niederländer, so dass er auch etwas deutsch spricht und sich dankenswerterweise bereit erklärt hat, für unseren Podcast das Gespräch auf Deutsch zu führen. Ein paar Ausflüge ins Englische und ein paar typisch niederländische Wörter wirst du dennoch verstehen können

The Supreme Court- cornerstone of the American Republic, keepers of the Constitution. Is it safe from a couple of drunks with a podcast? Probably. Don't let that deter you from listening in, though. On this episode of the Cocktail Party Congress, Dan and J.T. drink their way through the Judicial Branch and stagger their way into Article III, raising all sorts of questions along the way. Is the Supreme Court safe from partisanship? What power do they actually have? What exactly is this thing called treason? How does one make a negroni? The last question is very easy to answer. You'll need your rocks glass filled with ice, and then you'll add 1 ounce of your favorite gin (something on the sweeter side like Old Tom Gin works great for these), 1 ounce of Campari, and 1 ounce of sweet red vermouth. Give it a stir, garnish with an orange peel, and enjoy. We know it's been a while since our last episode, and we'll do our best to keep them coming. As always, we encourage you all to drink and think responsibly. In Vino Veritas! Created and presented by J.T. Andrews and Dan Caves. The Cocktail Party Congress is part of the Fancybat Podcast Network. Feel free to send your comments, complaints or cocktail recommendations to cocktailpartycongress@gmail.com Follow us on iTunes: https://itunes.apple.com/us/podcast/the-cocktail-party-congress/id1338181551 Check us out on Google Play: https://play.google.com/music/listen?u=0#/ps/Iucshyrtsg7k3nntxr4br4ah6du The intro music is Darxieland by Kevin MacLeod Find more of his work at https://incompetech.com/ Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0

The Martini “Martini, shake or stir”. Here’s my take on that. James Bond ordered his Martini’s Shaken not Stirred because that is the EXCEPTION to the rule. If he had ordered just a “Martini”, it would have been stirred because that is the classic recipe. If the guest requests it there is nothing wrong with shaking this drink, but you will never see a decent cocktail book that suggests you to shake a Martini. The general rule is, if it has only spirits in it, you stir. If it has any type of juice in it, it is shaken. When stirring a drink you are trying to chill it and also add water to it, or “dilute” it as we say. Try taking some gin and vermouth, put it in a bottle and put it in the freezer. Don’t stir (or shake) it with ice. That’s not a Martini. It will be too strong and it will not taste very good. When stirring a drink with ice we are looking for a silky texture, which is desirable in a Martini or Manhattan style cocktail. When shaking a drink, like say a Margarita, you are looking to make a bright drink with some air bubbles introduced. How long do you stir? I was at an event recently and in the swag bag was a bar spoon with a thermometer on the top. It was in Celsius so I was looking to get to about 0 degrees or a little colder. What I discovered was that I wasn’t stirring long enough. You noticed I said “0 degrees or a little colder”. Interestingly enough, through some science that I may never understand, you can actually make the drink a little colder than the ice! Dave Arnold, the upmost authority on the science of drink making, talks about that in his great book Liquid Intelligence. Tristan Stevenson also mentions it in his book The Curious Bartender. He and I talked about it when I interviewed him back in episode #122. Dave Arnold’s Liquid Intelligence will be our book of the week. This book is highly recommended and a great resource. Dave is famous for using scientific equipment like rotovaps and centrifuges. I went a long time without reading this book, because I though “I’ll never have a centrifuge”, but he took what he learned using this equipment and uses it to teach interesting techniques and stuff you might not have though of otherwise. In the book he also talks a lot about the effects of stirring and shaking. Interestingly enough, when stirring or shaking a drink, eventually equilibrium is reached and it wont cool anymore or dilute anymore. It will of course eventually start to warm up and the ice will start to melt, adding more dilution, but it can only get so cold. This is helpful to know for a couple reasons, one of which is to keep in mind when building a large round of drinks. For instance if a Martini is the order, you might want to add the ingredients to your mixing cup, add the ice, but stir later. Or you can stir and let it sit there with the ice still in the cup while working on the rest of the round, then strain at the last moment. According to Dave Arnolds experiments, there won’t be much difference. Does the size of the ice matter when shaking or stirring? It seems like the answer is, “not really” although that could be an entire podcast to itself. As a general rule it seems that once proper temperature is reached the dilution will be correct, no matter the size of the ice, although the one exception would be crushed or shaved ice. The Martini is our cocktail of the week. What’s the best way to make it? The way your guest wants it! Ask a lot of questions when somebody orders one. The history of the Martini is difficult to trace. David Wondrich, the ultimate cocktail historian will tell you so, and in fact does just that in his great book Imbibe! In the late 1800’s the drink was usually made with Old Tom Gin, which is sweetened. Sometimes gum syrup was added. The “Dry Martini” appeared around the turn of the century, but it wasn’t dry in the sense that we think of it today. In fact one recipe published around that time period had a 1:1 ratio of Gin to Dry (or “French”) Vermouth.   The Gin was changed to a London Dry style gin or Plymouth Gin which is also not sweet at all. Back in the day, Orange Bitters were always added, which is a really interesting addition to a Martini. Give it a try! I wouldn’t force it on an unsuspecting guest, but try it yourself, see what you think, and maybe suggest it to an adventurous customer. Back to the amount of vermouth. I think the average consumer expects very little vermouth in their Martini, although it is becoming popular in Cocktail Bars to have a 1:1 Martini on the menu. It’s a wonderful drink this way, with the orange bitters and a lemon twist, but of course you need to have a quality vermouth that has been taken care of properly and is not too old. Please store your vermouth in the cooler! Write the day you opened it on the back label of the bottle. Ideally you don’t want to keep it more than a month after opening. At 2 months, throw it out! I use Vacuvin wine stoppers in my open Vermouth bottles. This is a very inexpensive item – about $12 – that pumps the air out of open wine bottles to help preserve it. They are perfect for Vermouth and other fortified wines as well. Next thing to talk about is the glass. Those giant bird bath or “Steakhouse” martini glasses are ridiculous. Believe me I know. I Bartender at a Private Club, we use them. The Members expect nothing less. Those stupid things hold 8 oz if you fill it to the very top, which people seem to expect! That’s not one drink! That’s 4 drinks! So what kind of glass is good? You often here me talk about a chilled coupe glass, which is ideal for a Martini.   For anyone who might not be familiar – it’s the old fashioned champagne glass that’s like a saucer or bowl with a stem. Ideally we want the glass chilled in the freezer until the last minute, but if you don’t have a cooler to keep your glasses in, of course you can chill it with ice and water. Before you start making the drink, pack the glass with as much ice as you can fit and fill to the top with water. For garnish, olives are traditional. If the guest doesn’t specify, its olives. One big or 3 small on a cocktail pic.   Always an odd number, an even number is bad luck. Ha. I don’t know why, but it is. I asked David Wondrich about this one time and he said “it’s a tradition and if you choose to perpetuate it, you should.” I said “I do! I do choose to perpetuate it!” A lemon twist is my favorite. The best twists are made with a y-peeler. Then hold the twist over the drink and using both hands put it between your thumbs and index fingers and start to sort of fold it in half lengthwise. This expresses the oils from the drink into the glass. Its awesome. Personally, I actually like my Manhattan this way too. So the Martini – seems like a simple drink on the surface, but there are some things to consider. Dave Arnold, Don Lee and Greg Boehm, who founded Cocktail Kingdom, are opening a new bar in Manhattan. It should be opening any day now…that should be really interesting. Don Lee is a super smart dude and Dave really knows his stuff. Greg is a very interesting guy too. One innovation that I read about at this new spot is: those in a hurry can buy bottled cocktails from vending machines with a $15 token. I can’t wait to check this place out. Your can still apply for Bar methods for the August 2018 session. I’m recording this on June 6, 2018 and applications are still open for a few more days. I did this course back in 2016 and trust me, you wont regret it. Its 3 days of education in Manhattan, with happy hours and dinners and parties. You stay in the awesome Park South Hotel and the price is extremely reasonable. Trust me. Apply at barmethods.com Another great educational opportunity - BarSmarts Advanced is coming to Philadelphia on September 26. This is a full day of education for the likes of Dale DeGroff, David Wondrich, Paul Pacul, the list goes on. For this you need to do the BarSmarts online course first. Check that out at BarSmarts.com There are a few more sessions of CITC for this year with Gary gaz Regan. Not sure if he has any room left, but that is a wonderful experience. You can find out about that at gazregan.com/cocktailsinthecountry I’ve done all three of these educational experiences. I get nothing for telling you about them, but I just want you to know about them, because they are all amazing (and affordable). I missed a few podcasts in the last few weeks. I have a lot on my plate right now family wise, I wont go into the details, but if you are interested you can scroll back in the feed to the show called “Real Talk From Bartender Journey”. It looks like things are starting to get better, so hopefully we’ll be back on track soon. I am definitely going to Tales of the Cocktail this year – the trip is already booked, so I’ll have lots of great stuff for you from there as well. Please follow me on IG. @ Bartender Journey Here’s our toast: May the chicken never be hatched that will scratch your grave.        

Citadelle NO MISTAKE Old Tom Gin 0,5 ltr: https://www.rumundco.de/Citadelle-No-Mistake-Old-Tom-Gin-im-Etui-05l — Citadelle NO MISTAKE Old Tom Gin Extremès No.1 Version 0,7 ltr Fl. https://www.rumundco.de/Citadelle-Old-Tom-Gin-NO-MISTAKE-46-07l — How to Drinks your Summer Gin – eine Art Gin Tasting mit Joerg Meyer … Werbecode: trinken.jrgmyr https://www.eventbrite.de/e/how-to-drink-your-summer-gin-ein-gin-tasting-nach-empfehlungen-eines-trinkers-art-tickets-43611614513 — Wollen Sie…

Citadelle NO MISTAKE Old Tom Gin 0,5 ltr: https://www.rumundco.de/Citadelle-No-Mistake-Old-Tom-Gin-im-Etui-05l -- Citadelle NO MISTAKE Old Tom Gin Extremès No.1 Version 0,7 ltr Fl. https://www.rumundco.de/Citadelle-Old-Tom-Gin-NO-MISTAKE-46-07l -- How to Drinks your Summer Gin - eine Art Tasting mit Joerg Meyer ... Werbecode: trinken.jrgmyr https://www.eventbrite.de/e/how-to-drink-your-summer-gin-ein-gin-tasting-nach-empfehlungen-eines-trinkers-art-tickets-43611614513 --- Wollen Sie sich mit mir und anderen Freunden guter Getränke austauschen? Treten Sie der Facebook Gruppe „Empfehlungen eines Trinkers“ bei https://www.facebook.com/groups/EmpfehlungenEinesTrinkers Ich würde mich freuen, wenn Sie mir eine Bewertung im iTunes Store geben : https://itunes.apple.com/de/podcast/empfehlungen-eines-trinkers-trinkabenteuer-von-und/id1323277650?mt=2 Um Missverständnissen vorzubeugen: Ich trinke gerne. Ich mag den Genuss. Aber: Es gilt für den Genuss von Alkohol, wie bei so vielen Genussmitteln, geniessen Sie moderat ! Alkoholmissbrauch ist gesundheitsgefährdend. Genießen Sie also in Maßen! Empfehlungen eines Trinkers / www.trinken.jrgmyr.net ist eine Produktion von Joerg Meyer • jrgmyr und dem bureau.jrgmyr Impressum und Kontakt: www.trinken.jrgmyr.net/impressum Joerg Meyer • jrgmyr auf Facebook: www.facebook.com/jrgmyr Joerg Meyer • jrgmyr auf instagram: www.instagram.com/jrgmyr

This week we take our first excursion into the spirit world, and what better spirit to begin with than gin. We talk with spirits/cocktails educator Hannah Lanfear of The Mixing Class. Hannah has an enormous knowledge of the history and production of this fascinating spirit. She takes us on a journey through time from gin’s arrival in the UK from Holland through to the present-day gin boom (teaser: it has not been a smooth ride!) Hannah also offers us her advice on how to taste spirits neat, how to avoid screwing up a G&T and how to craft a classic Martini. The three gins tasted in this podcast are, in order, Jensen’s Old Tom Gin, Nicholson London Dry and Four Pillars Navy Strength. You can find them all online from spirits retailers such as www.thewhiskyexchange.com To learn more about spirits  and cocktails, visit Hannah’s website: www.themixingclass.com  To book a spirits qualification course through the Wine & Spirit Education Trust (WSET) head to www.wsetglobal.com to find your nearest course provider. Have a favourite gin you think we should try? Get in touch with us on Instagram/Twitter @Oddrop_Podcast or at www.oddrop.co.uk.     

Ich verspreche: Ich habe nicht zu viel vom fantastischem Ransom Old Toms probiert. Aber, Sie sollten als Gin Freund einen Schluck probieren - er wird Sie nicht enttäuschen. Über Ransom Spirits http://ransomspirits.com Imbibe Magazin über Old Tom Gin und Ransom (auf Englisch) http://imbibemagazine.com/old-tom-gin/ Der Martinez Cocktail http://trinken.jrgmyr.net/2017/12/29/022-empfehlungen-eines-trinkers-die-kronenhalle-bar-zuerich-und-der-martinez-cocktail/ Ich würde mich freuen, wenn Sie mir eine Bewertung im iTunes Store geben : https://itunes.apple.com/de/podcast/empfehlungen-eines-trinkers-trinkabenteuer-von-und/id1323277650?mt=2  Um Missverständnissen vorzubeugen: Ich trinke gerne. Ich mag den Genuss. Aber: Es gilt für den Genuss von Alkohol, wie bei so vielen Genussmitteln, geniessen Sie moderat ! Alkoholmissbrauch ist gesundheitsgefährdend. Genießen Sie also in Maßen! Empfehlungen eines Trinkers / www.trinken.jrgmyr.net  ist eine Produktion von Joerg Meyer • jrgmyr und dem bureau.jrgmyr Impressum und Kontakt: www.trinken.jrgmyr.net/impressum Joerg Meyer • jrgmyr auf Facebook: www.facebook.com/jrgmyr Joerg Meyer • jrgmyr auf instagram: www.instagram.com/jrgmyr

Ich verspreche: Ich habe nicht zu viel vom fantastischem Ransom Old Toms probiert. Aber, Sie sollten als Gin Freund einen Schluck probieren – er wird Sie nicht enttäuschen. Über Ransom Spirits http://ransomspirits.com Imbibe Magazin über Old Tom Gin und Ransom (auf Englisch) http://imbibemagazine.com/old-tom-gin/ Der Martinez Cocktail http://trinken.jrgmyr.net/2017/12/29/022-empfehlungen-eines-trinkers-die-kronenhalle-bar-zuerich-und-der-martinez-cocktail/…

This week on Bottoms Up we explore Old Tom Gin and sample Hayman's best. From there we make the classic cocktail, The Martinez, and even vary it up a bit crafting a Vim & Petal version that's pretty spectacular in its own right! The Martinez 2 1⁄2 oz Old Tom Gin 3⁄4 oz Sweet Red Vermouth 1/2 oz Luxardo Maraschino Liqueur 2 dashes Angostura bitters Vim and Petal Martinez 2 1⁄2 oz Vim and Petal Gin 3⁄4 oz Dolin Blanc Vermouth 1/2 oz Luxardo Maraschino Liqueur 2 dashes Peychaud's bitters  

Ginny Tonic and Charlie had a busy week full of Halloween, the second anniversary of The Overlook Lodge, Around the Kitchen, Good Spirits, and lots of fun with friends. But after all that fun with friends, they decided to take a break by discussing how to drink at a bar alone. What to order, where to sit, and who to talk to in order to get through an evening out by yourself. Then they explore Old Tom Gin and make the classic cocktail, The Martinez. 

“I notice the bottles.” A brief history of gin. Genever, and more. Greg mentions KGB Spirits gin. “Mobsters slinging it around.” We taste Dry Gin, New Western Gin and Old Tom Gin. Greg mentions Ransom and Left Turn‘s Old Toms. “The tequila shooters of their time.” Download Season 3, Episode 7 (direct link).

Guy Hutchinson chats solo about drinking at the theme parks around the world! In addition to Disney parks, Guy talks Sea World, Busch Gardens, Universal and everything in between! To drink along you need Old Tom Gin, Sweet Verouth, Orange Curacao and pineapple juice.

Lucas sits down with Kevin Brady to discuss Gin! From history, to production, to taste. Cooper's Gins: http://bit.ly/2bB0FU1 Opening Music: https://soundcloud.com/sinisterhand ---------------------------------------------------------------------------------------------------------------------- Gin - The Cocktail Spirit There are more cocktail recipes for gin than any other distilled spirit. It is commonly being used as a secondary spirit in new cocktails to bring out unique characteristics of other spirits such as whiskeys and vodkas. ---------------------------------------------------------------------------------------------------------------------- How Did Gin Become A Common Drink? A lot of the initial spread of Gin was caused by soldiers in the 30 years war. Much of the 30 years war was fought in Holland. During that time, the british noticed the Dutch soldiers drinking a distilled spirit. This spirit had a calming effect on the Dutch soldiers, and was adopted by the British, they eventually referred to this spirit (Gin) as Dutch courage. The British quickly adapted their own style of Gin following the 30 years war, creating the “London Dry Gin.” Soon after, england went through the “Gin Craze.” At one time in the early 18th century, there was over 7000 shops selling Gin in London alone. ---------------------------------------------------------------------------------------------------------------------- The Gin Craze To keep up with demand during the Gin Craze, underground establishments known as “Gin Mills” popped up across england. People who wanted to drink Gin could easily find these Gin Mills by looking for images of a Black Cat in the area around the place. Gin mills made what was called “Old Tom” Gin. Since this gin was poorly made, they added sweeteners to make it more palatable. Today, Old Tom is a term that refers to a certain style of sweeter Gin, but it is no longer poor quality like it was in the 18th century. Eventually, regulations were created that included the makers of Gin. This raised the cost and quality of Gin, and increased cooperation between wholesalers, manufacturers, etc. ---------------------------------------------------------------------------------------------------------------------- Convenient Reasons to Drink Gin While the British navy was out conquering new territories, they would drink Quinine to fight effects of malaria. But the quinine was just too bitter for most, and soon after, tonic was invented. Even after the addition of Tonic to quinine, it was still unpleasant to drink, to make it more tolerable, Gin was added. The sailors would also add lemon and orange peels to the drink to help prevent scurvy. ---------------------------------------------------------------------------------------------------------------------- Navy Strength Gin Navy Strength Gin has a higher alcohol percentage than traditional gin (114 proof). The percentage was raised so that if the Gin ever spilled onto the gunpowder, the soldiers would still be able to use it in their guns. ---------------------------------------------------------------------------------------------------------------------- What Is Gin? To be legally called “Gin” Juniper has to be the dominant flavor, although it can contain all kinds of different botanicals. In fact some gins use over 30 botanicals. You can usually read about what types of botanicals a Gin has by reading the label, or ask an employee at the store!

NOTE: The podcast is now available on Google Play! Click the grey button below to listen through Play. Old friends. A tease. Canon and cocktail discovery in the early days. We taste Ransom Old Tom Gin. “You better appreciate this, Eric.” We (finally) make a Whiskey Sour. Milkshakes in Home Ec. Refrigerating eggs. Download Episode 85.

The winter is upon us, the season is brisk, and what better to warm the toes and soul then with a dram of whiskey tequila? With stories from Peter's trip to Mexico and his love for the Blue Agave Goddess, we've packed this little puppy with some knowledge on tequila and some tasting. (at this point we're pretty much just using the podcast to drink...a lot...) Below are a couple of cocktail recipes as well for your enjoyment. Shoot us your feed back on these. They're simple and delicious, once you get the booze for them. We're starting to get through the basics pretty quickly and we've lined up some great guests in the near future, so let us know what your thoughts have been and enjoy this little gem. Also here's a recipe for one of my favorite tequila cocktails created with the help of my fellow bartender Joel (he's at Rare Italian in Fort Collins, killer spot, check it out). I give you "The Bekken" The Bekken The Bekken - A cocktail inspired by Jerry Thomas' Martinez The Bekken - A cocktail inspired by Jerry Thomas' Martinez A spin off of Jerry Thomas's Martinez, this little ditty substitutes a nice caramel-ly reposado tequila in place of the softer, sweeter more complex Old Tom Gin. Enjoy up or neat after a brief stir over ice. 1 1/2 oz Casa Noble Reposado - Or your choice Reposado or Anejo - The slight aging provides some softer more balanced flavors. 3/4 oz Carpano Antica Formula 1/2 oz Luxardo Maraschino Liqueur 1 Dash Regans Orange bitters - Compared to Angosturas, Regan's Orange bitters is a bit softer and floral and less spice forward. Combine all ingredients over ice and stir for about 12 to 15 seconds. The right amount of stiring to dilution will offer a perfectly blended, chilled and mellowed flavor. In other words, stirring is key in this drink so stir and taste throughout until you reach your optimum balance. Strain into your glass of choice and garnish with a flamed orange swathe, but be careful not to leave a singed zest over the drink. Enjoy and send me your feedback on this drink. Vida Mezcal, Green Chartreuse, Blood Orange and a touch of orange zest. Vida Mezcal, Green Chartreuse, Blood Orange and a touch of orange zest. The Fireside Here's a fun cocktail with Mezcal. A bit smokey, acidic, and floral this little gem provides a constantly evolving palate teaser. 1 1/2 oz Vida Mezcal 1/2 oz Green Chartreuse 1/2 oz Blood Orange concentrate (in all honestly, the frozen and thawed stuff works best in this case. The flavor is just so much more packed in this way.) Stir the Mezcal and Charteuse over ice for about 12 to 15 seconds, again dilution is important in this drink. Strain into you drinking glass of choice and add the blood orange Concentrate by pouring it on the side of the glass guiding it with a spoon. This will help the blood orange to settle to the bottom. Garnish with orange zest. Drinking this cocktail is meant to be fun and ever changing. By layering the blood orange to the bottom you can take a sip of the cocktail with the chartreuse and mezcal acting as the most prominant flavor at first. Then by stirring the cocktail together with the blood orange you create an entirely different cocktail that is smoother but citrus-y and smokey. What a freaking blast! Featured Spirits Demetrio - Anejo http://www.demetriotequila.com/home/ Tres Generaciones - Anejo https://www.tresgeneraciones.com/ Sombra - Mezcal http://sombraoaxaca.com/ Tio Beto's Tequila Get it at Aaleyah's Restaurant in Sayulita.

The first! An introduction to our two co-hosts as they plot along and try to figure out how to produce a podcast all about their favorite subject.. Food and Drink.  Listen as you get to know Eddie and Neil and hear them argue about service standards and how to make a Martinez with Old Tom Gin.