Podcasts about Orange bitters

In Episode 46, Mark Graban and Jamie Flinchbaugh spend a lot of time talking about AI, but that still, as always, begins with the whiskey. Episode page We both asked ChatGPT to consider all our ingredients for making a whiskey-based cocktail, and to invent an original recipe. Jamie's is called The Bourbon Harmony, although there was a lot in there to try to reach harmony, and Mark's was called the Spiced Cherry Rye Cocktail. The verdict for both drinks was that they were good, but probably wouldn't be made a second time. We had slightly different tactics in prompting ChatGPT to generate our recipes, which we discussed.  We then spent a little time recognizing the passing of Don Petersen, former CEO of Ford in the late 1980s. Peterson was very different from an automotive CEO at the time, disrupting many practices whose time had come. Most notably, he brought in Dr. Deming to help influence the transformation.  The discussion then turned into a deeper dive into how a lean thinker might look at artificial intelligence, machine learning, and more. This explored governance of AI, having good standard work and workflow design around AI usage, lessons of effective delegation while treating AI like an employee, when to use it, and even a few tips and tricks along the way. We saved the discussion of whether AI will be the end of humanity for when we might have a stronger cocktail.  Have AI design your new cocktail, make it yourself since AI can't do that, and sit down for this interesting discussion. Cheers, or in binary... 01100011 01101000 01100101 01100101 01110010 01110011 Links and Info From the Show: Jamie's Bourbon Harmony recipe: 2 oz Bourbon (used Elijah Craig Small Batch), 0.5 oz Lillet Blanc, 0.5 oz Aperol, 0.25 oz Drambuie, 2 dashes Orange Bitters, 1 dash Angostura Bitters, Orange peel (for garnish) Mark's Spiced Cherry Rye Cocktail recipe: 2 oz Rye Whiskey, 0.5 oz Tart Cherry Liqueur, 0.5 oz Italicus, 0.25 oz Green Chartreuse, 0.25 oz Aperol, 0.5 oz Lemon Juice, Garnish: Lemon twist or a few cherries News of former Ford CEO Don Petersen passing away and Mark's blog post adding much context, including Dr. Deming GrantThornton's report on AI risks  Jamie's YouTube video linking AI and problem solving  Wall Street Journal on whether AI causes job loss  Wall Street Journal on how AI changes jobs Podcast feed at LeanWhiskey.com or leanblog.org/leanwhiskey or jflinch.com/leanwhiskey  Please review us and follow or subscribe on your favorite podcast platform! 

Paid programming, channel surfing, day time talk shows; the only thing better than TV is Cable. I heard from a friend that if you slip the cable guy $50 bucks they'll hook you up with all of the premium channels (even the illegal ones). You just gotta be a little buddy-buddy with them, you know? Grab a bite, play some basketball, maybe let them host a party at your place. Trust me; the movie channels alone are gonna be worth it.Sonic Death Monkey Top 5: Top Five Soundtracks That Might Be Better Than The MovieThis Movie's Cocktail: Preferred Customer1.5oz Scotch1oz Cranberry1oz Apple.5oz Lemon.5oz Spiced Grenadine (infused with cinnamon, star anise, and clove)Dash of Orange BittersShake all ingredients and serve over ice. Drink without the aid of a straw as there were no utensils in medieval times. Would you like another cola?Subscribe to us on Patreon for FREE! Plus additional paid tiers with access to bonus content and more!http://www.patreon.com/NostalgiaKillersPodcastCast:Luc LondeJavier MartinezChuck Starzenski Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

Heading to Mickey's Not So Scary Halloween Party in 2023? If yes, you're in luck as this promises the best year ever when it comes to specialty foods. Our complete guide on what to try, plus our take on the recently reopened Trail's End and Crockett's Tavern at Fort Wilderness.The Must Eat Items at Mickey's Not So Scary Halloween Party This is one of the best years ever for foodies at Mickey's Not So Scary Halloween PartyFor 2023 Disney culinary has created 30 specialty treats and 27 of them are brand new this year! Here is the full menu and our top picks for what you must try.Auntie Gravity's Galactic Goodies (Available Aug. 11 through Nov. 1 during regular park hours and Mickey's Not-So-Scary Halloween Party) Apple Fritter Milk Shake: Salted caramel milk shake topped with green apple whipped cream and an apple fritter (Non-alcoholic) (New) Cheshire Café  MMMummy Treat: Flaky pastry filled with chocolate-hazelnut filling and topped with white icing stripes and sugar eyes (New) (Mickey's Not-So-Scary Halloween Party only)  > Mike's Pick Queen of Hearts Slushy: Frozen cherry slushy drizzled with black cherry purée and topped with whipped cream and a crown-shaped chocolate piece (Non-alcoholic) (New) (Regular park hours and the Party) Witches Cold Brew: French Vanilla Joffreys Coffee Cold Brew topped with pumpkin-spiced foam and Halloween sprinkles (Non-alcoholic) (Regular park hours and the Party) Cosmic Ray's Starlight Café (Available during Mickey's Not-So-Scary Halloween Party only) Terrifyin' Twice-Spiced Chicken Sandwich: Spicy fried chicken breast dipped in hot honey and topped with pepper jack cheese, jalapeño poppers, and bacon (New)  > Mike's Pick > Amelia's Pick The Snarling Sub: Meatball sub with spicy marinara, pesto and pearl mozzarella "teeth" served on a black roll (new)  Zombie Fingers: Almond cookie fingers, Key lime pie white chocolate ganache, salted caramel crisp pearls, and sugar eyes (New)  > Mike's Pick River Styx Elixir: Kiwi lemonade with luster dust (Non-alcoholic) (New) The Friar's Nook (Available during Mickey's Not-So-Scary Halloween Party only) Pain and Panic Brat: Bratwurst, sweet and spicy onion relish, and sriracha mustard (New)  Pain and Panic Loaded Tots: Tots topped with sweet and spicy onion relish, sriracha mustard, and crumbled bratwurst (New)  Buffalo Chicken Hand Pie with spicy ranch drizzle and blue cheese powder (New) Golden Oak Outpost Tombstone Tart: Flaky pastry filled with strawberry-jalapeño jam and topped with sprinkles and sugar spiders (New) (Available regular park hours and Mickey's Not-So-Scary Halloween Party) Loaded Sweet Potato Fries: Sweet potato fries tossed in cinnamon sugar and topped with marshmallow cream, butterscotch chips, and toffee pieces (New) (Available during Party only) > Amelia's Pick Liberty Square Market (Available regular park hours and Mickey's Not-So-Scary Halloween Party)Black Velvet Whoopie Pie: with buttercream and sprinkles topped with a sugar spider (New)  Main Street Bakery Mickey-shaped Cinnamon Roll: Mickey-shaped cinnamon roll topped with orange frosting and sprinkles (Available regular park hours and Mickey's Not-So-Scary Halloween Party)  > Amelia's Pick Minnie-shaped Pumpkin Cheesecake: Pumpkin cheesecake and pumpkin coffee mousse topped with a white chocolate candy corn bow (New) (Available during the Party only)  > Amelia's Pick Pecos Bill Tall Tale Inn & Café (Available during Mickey's Not-So-Scary Halloween Party only) Cajun Burger: Cajun-spiced all-beef patty topped with fried green tomato, Cajun Andouille dip, and Creole remoulade served on a black bun (New)  > Mike's Pick Bucket of Bones: Bone-in piggy wings fried with fresh jalapeños tossed in Coca-Cola Cherry barbecue sauce (New)  > Mike's Pick Candy Corn Milk Shake: Sweet corn soft-serve topped with whipped cream and sweet potato corn bread nuggets (Non-alcoholic) (New)  Plaza Ice Cream Parlor (Available during Mickey's Not-So-Scary Halloween Party) Apple Fritter Sundae: Apple fritters topped with choice of ice cream, whipped cream, and sprinkles (New)  > Amelia's Pick Ice Cream Cookie Sandwich: Cookies topped with sprinkles with choice of ice cream Sleepy Hollow (Available during Mickey's Not-So-Scary Halloween Party only) Char Siu Chicken Wings: Whole chicken wings glazed in char siu, topped with chili threads and garlic (New)  Headless Horseman Cupcake: Yellow cupcake topped with cream cheese buttercream, spicy cheese-flavored snacks, and a chocolate piece (New)  Cinnamon Funnel Cake: Funnel cake topped with pumpkin ice cream, drizzled with pumpkin spiced caramel, and topped with butterscotch chips (New)  Storybook Treats (Available during Mickey's Not-So-Scary Halloween Party only)Hades Cone: DOLE Whip mango and habanero soft-serve topped with blue raspberry shell and chili-lime seasoning (New)  > Mike's Pick Sunshine Tree Terrace (Available during Mickey's Not-So-Scary Halloween Party only)Tropical Graveyard: Mango mousse and sour tropical gelatin topped with cookie crumbles, gummy worm, sprinkles, and a tombstone chocolate piece (New) Churro Cart near Cinderella Castle  Not-So-Poison Apple Churro: Churro rolled in green apple sugar, topped with SNICKERS bar pieces, and drizzled with caramel sauce (New) (Available during regular park hours and the Party)  > Amelia's Pick Jack Pop: Chocolate fudge brownie with marshmallow filling and topped with a Jack chocolate piece (New) (Available during Mickey's Not-So-Scary Halloween Party only) Sally Pop: Yellow pop with raspberry filling topped with a Sally chocolate piece (New) (Available during Mickey's Not-So-Scary Halloween Party only) Outdoor Vending Cart near The Haunted Mansion (Available during Halloween Party only)Skull Brownie: Mexican-spiced chocolate brownie, dulce de leche filling and sugar eyes (New)  -- Trail's End Restaurant and Crockett's Tavern Have Reopened at Fort Wilderness and We are Pleased with the ResultTrail's End at Fort Wilderness is now open as a quick-service restaurant that, at first look, appears to be a better update than many were expecting.The marketplace concept now includes an on-stage pizza station where you can satisfy your appetite with a slice or the entire pie (remember those make your own pizza days back in the day?). New pizza options include a smokehouse-style pizza topped with house-smoked brisket, sausage, and pepperoni and a roasted vegetable pie. The classic pepperoni and cheese pizzas are still available.The Hot Grab and Go section features pecan-smoked whole chicken or brisket, and a rack of pork ribs. Fort Wilderness' iconic fried chicken is still on the menu as well. Sides are available by the pound including macaroni & cheese, plant-based cowboy beans, and mashed potatoes.Other offerings include cheeseburgers, plant-based vegetable burgers, chicken nuggets, and french fries. Homestyle Meals feature cornbread, coleslaw, and mashed potatoes with gravy and your choice of half a slab of barbecued ribs or two pieces of fried chicken. Rounding it all out is hand-scooped ice cream and specialty coffees, like the Wilderness Latte of chocolate and hazelnut.Light fresh offerings to grab and go include a new Chicken Wrap featuring a new house-made blueberry BBQ sauce or the returning favorite Pioneer Berry Salad.On the sweet side, new items and returning favorites are house-made. The pastry team dusted off old favorite recipes from years past like the Banana Pudding, Carrot Cake Cupcake, Blueberry Bread Pudding, and the popular Strawberry Shortcake from Hoop-Dee-Doo Musical Revue, which will be available in a single serve portion. The plant-based Lemon-Blueberry Trifle is filled with layers of lemon curd, fresh blueberries, and whipped 'cream.'Also new, the pastry team has brand-new recipes like the Fort Fruity Cookie featuring fruity cereal and white chocolate chips or the Peanut Butter and Jelly Cupcake. There are also two sweets inspired by the classic campfire favorite: a S'more Cupcake and a S'mores Cookie.Crockett's Tavern has also been refreshed as a lounge with expanded seating, both indoors and out. Here you'll find elevated lounge-style snacks to accompany the new and returning beverages and specialty cocktails.This new menu pays tribute to the heritage of Fort Wilderness and takes "its inspiration from the American frontier." The menu has A Trio of Sliders (a pulled pork slider with BBQ sauce and coleslaw, a brisket slider with Carolina BBQ and pickled onions, and a buffalo chicken slider with house-made blue cheese dressing and dill pickles) and is served with seasoned french fries.For the new Chicken Bites you can pick a favorite sauce including buffalo, garlic-parmesan, or blueberry BBQ. These bites are served with celery, house-made ranch, blue cheese, and seasoned french fries. The Charcuterie Board option has a selection of meats and cheeses with house-made bread and butter pickles, tomato jam, cornbread crostini, and sesame lavash.New plant-based offerings include Crispy Cauliflower paired with a tasty garlic aïoli. This fan-favorite from the Hoop-Dee-Doo is also gluten/wheat friendly. You can also try the plant-based fried green tomato sliders featuring a southern remoulade and citrus greens served with seasoned fries.The Trailblazin' Dessert Trio features a s'more with chocolate pudding, graham cracker crumbs, and house-made marshmallow, a strawberry shortcake with strawberries and whipped cream, and a banana pudding with vanilla wafers, whipped cream, and a banana chip.Adult beverages pay homage to the resort's 50+ year history. Inspired by the Fort Wilderness Railroad that once ran throughout the resort, the All Aboard! Moonshine Cocktail Flight is a sampling of three moonshine cocktails: the Gullywhumper, Blackberry Lightning, and Spiced Appleberry Shine.The Bear-y Buckle combines Uncle Nearest 1884 Small Batch Whiskey, pure cane sugar, lemon juice, bitters, Fever-Tree Ginger Beer, and muddled blackberries for a touch a sweetness in this cocktail. The team is pleased to be serving Uncle Nearest 1884 Small Batch Whiskey.Ever wanted to try America's first spirit, Laird's Applejack Brandy? If so, the Camper's Coupe is for you. This drink features Laird's Applejack Brandy, orange and lemon juices, and a hint of maple syrup.For bright and refreshing flavors try the Meadows Cup. This twist on a cocktail classic has Pimm's No. 1 Liqueur Cup, Hendrick's Gin, Minute Maid Premium Lemonade, and strawberry.If you like old fashioneds, the bark serves up a rotating selection of old fashioned cocktails throughout the year. The summer version is a Clementine Old Fashioned with Angel's Envy Bourbon, Hella Cocktail Co. Orange Bitters, and cane syrup garnished with a clementine wheel and Luxardo cherry. This is a nod to Clementine Beach at the resort.Tequila fans have two options on the menu. A nod to one of the historic camping loops at Fort Wilderness, the Quail Trail Paloma serves up Teremana Blanco Tequila with Hella Cocktail Co. Smoked Chili Bitters, grapefruit soda, and a chili-lime rim. And, of course, you'll still be able to enjoy the porch sippin' favorite – the Moonshine Margarita with Ole Smoky White Lightnin' Moonshine, Triple Sec Liqueur, sweet-and-sour mix, and lime juice. --Thank You for Listening to the Disney Travel PodcastThank you very much for listening to this episode, Amelia and I hope that you enjoyed it. If you did, we would be very grateful if you could rate, review and subscribe to the show on Apple Podcasts/iTunes (or on whichever app you choose to listen). A brief review about what you liked most about an episode truly helps to keep the show going by exposing it to new listeners. We look forward to continue producing new episodes each week.Sharing the podcast with your friends and on social media is also extremely helpful and very much appreciated.Contact 1923 Main StreetThank you for listening to the Disney Travel News Podcast at 1923MainStreet.com. As always, we love to get feedback and questions from our listeners and to hear your suggestions and ideas for future episodes.Please be sure to follow along on Twitter, Instagram, Pinterest and Facebook.Thank you for listening and have a magical day!Mike Belobradic and Amelia Belobradic--Media provided by Jamendo

OnlyFans... the forum where social media content creators and sex workers combine.  From the time I started this show I wanted to do an episode.  It fascinated.  Women taking back sexual content for themselves and away from the patriarchal grip on capitalism.  I tried to get a couple creators to come on as guests and it never happened.  So at the beginning of the year I decided it was time to dip my toe in and see this OnlyFans thing really worked and became a creator myself.  I figured I've modeled nude for years, there are nude selfies from sexting out there and well I'm an exhibitionist so...I started slow with well just a toe trying a foot fetish site first.  Well... that wasn't for me.  Then I finally dove into OnlyFans itself and have been trying to figure it all out and make some money while doing it.  Crysta Brown braves another episode with me where we talk about another sexually tabu subject.  We discuss the process that it takes to be approved as a creator to some of the safety protocols in place to keep creators safe.  I discuss what subscribers or as we call them subs say to me, ask me, and disclose to me that well they probably shouldn't.  Watch and find out what all I have learned about OnlyFans since becoming a creator and well if you are interested go checkout my page for $20 a month because there may only be a few more episodes of this show left but if you want to see all of me, and I truly mean all, go subscribe there.  Link is below and of course it's still called "Kara's Lipstick Diary".SEASON 3 EPISODE 11 COCKTAIL RECIPE | Grapefruit Gin Float- 1.5 oz Empress 1908 Gin- 2 oz Grapefruit Juice- 1/2 oz Fresh Lime Juice- 1/2 oz Simple Syrup- 2 dashes Orange Bitters- 2 oz Tonic WaterPut everything in shaker except Tonic Water and Empress 1908 Gin.  Shake and strain.  Add Tonic Water and then attempt to float Empress 1908 Gin.Support the show and donate at https://gofund.me/9280b9d3For all the latest contests and happening behind the scenes:Facebook: https://www.facebook.com/Karas-Lipsti... Instagram: https://www.instagram.com/karaslipsti...To view the antics subscribe to the YouTube channel: https://www.youtube.com/@UCE2PJP9Hboo... Want to see all of Kara she's finally joined OnlyFans.  Go subscribe for $20 a month at https://onlyfans.com/karaslipstickdiarySeason 3 SponsorSage Wellness for all your mental health needs.  Sage Wellness offers both in person therapy sessions as well as Telehealth sessions.  Check them out at https://gainesvillesage.com#onlyfans #karaslipstickdiary #onlyfanz #onlyfansgirl #onlyfansmodel #onlyfanscreatorABOUT KARA'S LIPSTICK DIARYKara Winslow is freelance on location makeup artist based in Florida that has worked in the entertainment and wedding/event industries for over 25 years.  She spent over a decade doing work at HSN both on camera and behinds the scenes for a cosmetic company.  After several years of being away from being on camera she decided to launch her podcast.

OnlyFans... the forum where social media content creators and sex workers combine.  From the time I started this show I wanted to do an episode.  It fascinated.  Women taking back sexual content for themselves and away from the patriarchal grip on capitalism.  I tried to get a couple creators to come on as guests and it never happened.  So at the beginning of the year I decided it was time to dip my toe in and see this OnlyFans thing really worked and became a creator myself.  I figured I've modeled nude for years, there are nude selfies from sexting out there and well I'm an exhibitionist so...I started slow with well just a toe trying a foot fetish site first.  Well... that wasn't for me.  Then I finally dove into OnlyFans itself and have been trying to figure it all out and make some money while doing it.  Crysta Brown braves another episode with me where we talk about another sexually tabu subject.  We discuss the process that it takes to be approved as a creator to some of the safety protocols in place to keep creators safe.  I discuss what subscribers or as we call them subs say to me, ask me, and disclose to me that well they probably shouldn't.  Watch and find out what all I have learned about OnlyFans since becoming a creator and well if you are interested go checkout my page for $20 a month because there may only be a few more episodes of this show left but if you want to see all of me, and I truly mean all, go subscribe there.  Link is below and of course it's still called "Kara's Lipstick Diary".SEASON 3 EPISODE 11 COCKTAIL RECIPE | Grapefruit Gin Float- 1.5 oz Empress 1908 Gin- 2 oz Grapefruit Juice- 1/2 oz Fresh Lime Juice- 1/2 oz Simple Syrup- 2 dashes Orange Bitters- 2 oz Tonic WaterPut everything in shaker except Tonic Water and Empress 1908 Gin.  Shake and strain.  Add Tonic Water and then attempt to float Empress 1908 Gin.Support the show and donate at https://gofund.me/9280b9d3For all the latest contests and happening behind the scenes:Facebook: https://www.facebook.com/Karas-Lipsti... Instagram: https://www.instagram.com/karaslipsti...To view the antics subscribe to the YouTube channel: https://www.youtube.com/@UCE2PJP9Hboo... Want to see all of Kara she's finally joined OnlyFans.  Go subscribe for $20 a month at https://onlyfans.com/karaslipstickdiarySeason 3 SponsorSage Wellness for all your mental health needs.  Sage Wellness offers both in person therapy sessions as well as Telehealth sessions.  Check them out at https://gainesvillesage.com#onlyfans #karaslipstickdiary #onlyfanz #onlyfansgirl #onlyfansmodel #onlyfanscreatorABOUT KARA'S LIPSTICK DIARYKara Winslow is freelance on location makeup artist based in Florida that has worked in the entertainment and wedding/event industries for over 25 years.  She spent over a decade doing work at HSN both on camera and behinds the scenes for a cosmetic company.  After several years of being away from being on camera she decided to launch her podcast.

(00:00 - 01:34)  Intro / Welcome BJ Kissel(01:34 - 02:24) Showtime Smash2 oz - Ben Holladay Bottled-In-Bond Bourbon3/4 oz - Raspberry Syrup3/4 oz Lemon Juice2 dashes - Orange Bitters(02:24 - 06:16) Starting in sports media(06:16 - 10:41) Kansas City Chiefs fans(10:41 - 13:16) Kansas State University(13:16 - 21:07) Being the Kansas City Chiefs reporter(21:07 - 25:19) Talking to professional athletes(25:19 - 31:21) Starting Kansas City Sports Network(32:21 - 35:10) Family ties to the Holladay Distillery(35:10 - 38:46) Doing more than just podcasting / sports reporting(38:46 - 41:21) Sports connect people©️2023 Holladay Distillery Weston, MO. Drink Responsibly. Drive Responsibly.

This week on Neat! we look at a small bar component with a big taste and a big history; Orange Bitters! 

Martini anyone? Whether you're a gin or vodka fan, we've got a winning base for you. In the vodka corner we have Elit, smooth-as-you-like thanks to its signature freeze-filteration process, and representing gin we have the re-released Beefeater Crown Jewel, weighing in at a hefty 50% ABV.Martinis feature in our book choice, 'Cocktails, A Still Life', written by Christine Sismondo and James Waller and starring stunning oil paintings by Todd M. Casey, while artfully made drinks are on the menu at Line in Athens, the latest offering from Vasilis Kyritsis, Nikos Bakoulis and Dimitri Dafopoulos.In the hotseat we have Dawn Davies, Buying Director at Speciality Drinks and The Whisky Exchange. Who better to ask how to buy, what to try and what we'll be drinking in 2023.What we're mixing:The Franklin30ml dry vermouth75ml London Dry Gin1 dash Orange Bitters2 green olivesMethod:Add the vermouth to a mixing glass filled with ice and stir. Discard the vermouth, then add the gin to the ice with Orange Bitters and stir. Strain into a chilled Martini or Nick & Nora glass, add the two olives and serve.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:Beefeater Crown JewelCocktails, A Still LifeElit VodkaLine AthensSpeciality DrinksThe Whisky ExchangeThe Cognac Show – 10-11 March 2023The Rum Show – 14-15 July 2023The Whisky Show – 29 Sept-1 October 2023The Champagne Show – November 2023 dates tbcThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

Is food central or trivial to the formation of identity?   In our final episode of the season, hosts Jason and Yvonne Lee welcome Yvonne's sister, Chef B.B. Huff to the show. Chef Huff left the corporate world to begin her own company, The Salted Parlor, which is a boutique catering firm specializing in storytelling through food. In this episode, these three bring food into the story of our lives. They ask questions like how do we use ingredients and dishes to tell a story? How does art and the story of food connect us to the past? What is food's role in preserving culture?   This spirited culinary conversation will leave you wondering, if food is a conversation starter, what happens after they leave your table?   For more spirited discussions, make sure to subscribe to the podcast. And if you've enjoyed thinking and mocktailing along with us, we'd love for you to leave us a review.   Cheers … and Please Drink Responsibly!   Links:   Guests: Chef B.B. Huff - The Salted Parlor https://www.thesaltedparlor.com/about https://www.instagram.com/saltedparlor/   Cesar Chavez https://ufw.org/research/history/story-cesar-chavez/ https://www.history.com/topics/mexico/cesar-chavez   Lower Depth Theatre https://lower-depth.com/   Additional Links + Special thanks to: Podcast Haven - https://thepodcasthaven.com/ Liam E. Allen (original music) - @Liamea97   Cocktail Recipe: Ala Ala* *This cocktail was created by Jason Lee. “Alaala” translates from Tagalog to English as “Memory” or “Recollection.” It is also the name of Jason's elementary school yearbook in Manila, which was an interesting inspiration for the cocktail.    Muddle sliced peaches w/ dashes of Regan's Orange Bitters; Peychauds; Bitters Lab Charred Cedar & Currant bitters; and Hella Bitters Smoked Chili bitters.   Then:   2 oz Pierre Ferrand Cognac 1/4 oz Lambanog 1/2 oz simple syrup 1/2 oz sparkling water    Build in cocktail glass. Serve on rocks. Add Tangerine peel (or blood orange peel) garnish.

On this week's episode the lawyers are joined by Carolyn Elefant – My Shingle blog curator and Author of the 3rd Edition of Solo by Choice. The discussion is wide ranging on how Carolyn started her own firm and how she has been able to help thousands of other attorneys do the same for themselves!  They sample a Rum Old Fashioned: 2 oz. Copal Tree Cacao Rum 1/2 oz. simple syrup 2 dashes Orange Bitters 2 dashes Angostura bitters Shake w/ ice and strain Most of the discussion centers on how to start your own firm and Carolyn's journey.  We also hit on our regular topics: Law & Order Special Mosby Unit I Can't Believe It's Not Baltimore: Florida Man asks police to test his meth Lawyers on the Rocks features Jeremy Eldridge, Kurt Nachtman and Adam Crandell. This triumvirate of lawyers will give you their unsolicited opinion on everything legal and illegal, while enjoying a handcrafted cocktail. Lawyers on the Rocks is sponsored by the Law Office of Eldridge, Nachtman & Crandell, LLC and produced by Gideon at Up Next Creative, LLC.

Summary: The Lads are revisiting that classic show gem...GUM TRACKS. They share what new Gum Tracks they are chewing on now. Let them know what some of yours are! ***Don't forget you can call and leave a message swearing up a shit storm for the foul-mouthed philanthropists! Calls will be aired on future episodes. Here's the number: 985-265-7726*** In the Studio: Dan Ken Critter Cocktail du Jour: The Old Fashioned - Critter's Style - 1 oz Bourbon - 1 oz Rye - 1 oz Sweetening agent such as simple syrup, honey, agave, or maple syrup. Get wild with it. -4 dashes Aromatic Bitters. (We used Bitter Truth Old Time Aromatic Bitters) -4 dashes Orange Bitters. -Dark Cherry -Lemon Twist -Orange Peel In a rocks glass, muddle the cherry then add ice. Combine the booze, syrup, and bitters in the glass and stir to combine. Add the lemon twist and orange peel. The point of this cocktail was experimenting with flavors while still making it an Old Fashioned. You can use any kind of whisky you want (bourbon, rye, whiskey, whisky, Canadian...what the fuck ever). As for the sweetening agent, go nuts and try new shit. Use the cherry juice as the sweetener. Fuck it! Experiment and enjoy. Quote du Jour: Coach Ben - "Look at me solving problems like I am fucking Oprah eating cauliflower pizza!" Coach Ben - Hoops Charity: American Foundation for Suicide Prevention - www.afsp.org Links: Patreon - www.patreon.com/WatchYourMouthPodcast Facebook – www.facebook.com/wympodcast Twitter – twitter.com/wymshow – @wymshow iTunes – itunes.apple.com/us/podcast/watch…d1065059804?mt=2 Sound Cloud –@watchyourmouthpodcast Stitcher – www.stitcher.com/podcast/watch-your-mouth-podcast Spreaker – www.spreaker.com/show/watch-your-mouth-podcast Merchandise – www.cafepress.com/wymmerch Brought to you by KDC Productions, LLC

Last up in our guest co-host March series is my friend Kim. She was my co-worker at The Bay, then we were roomies, then she was my maid of honour, and now we're moms who make sarcastic, ball busting quips at each other....basically we're the bestest of friends. Kim is big on community involvement and knows the importance of the younger generation getting involved and helping out. Her passion is her business (Yellow Robot) as well as her various charitable endeavors. She's so passionate, that's what she suggested we talk about....getting kids involved with the community. Our drink today is an old fashioned featuring the Dillon's Orange Bitters, trust me, I don't hold back of what I think about an old fashioned! We shout out our fave local charities, and give our mom shout out to ELYSE KEATON! Thank you to my three guest co-hosts this month, I truly appreciate you all coming out and sharing your insights on your topic.

Hey guys for this week for Black History Month we are doing a great movie Waiting to Exhale (1995) and drinking the Hermosa Mimosa    1/2 oz Grand Marnier  2-3 dash of Orange Bitters  1/2oz OJ Top with Champagne  garnish with mint and orange  in Wine glass  CHEERS!!! 

The Story Of Uncle Nearest This partner episode to this weeks Very Special Episode (#1) of Was That In Good Taste focuses on Uncle Nearest 1856 Kentucky Whiskey. Named after formerly enslaved man Nathaniel "Nearest" Green, who taught a young Jack Daniel the art of distilling. Featured Cocktail Smoked Apple Cinnamon Sour (From The Uncle Nearest website) 2oz Uncle Nearest 1856 .75 Smoked Apple Cinnamon Syrup  2-3 Dash of Orange Bitters  .5oz Lemon Juice .5oz Aquafaba Dried Orange Wheel Add Liquid ingredients into a cocktail shaker without ice. Dry Shake for 10 seconds, add ice and shake again 8-10 seconds. Double Strain into a chilled glass, Garnish with dried orange wheel.

Talented dog mom, Amelia Buzzell stops by the virtual studio to share her love of the classic Rusty Nail! She tells us all about her cocktail walks and being 100% Tucci Gang. #NotRob kicks it with Dino and Josh gets a gyro. Hopefully brought to you by Buzz Buzz Nail aka Dramelia2 oz Scotch 1.5 Drambuie1 oz honey3 dashes of Orange Bitters 1 dash of Liquid SmokeGarnish with orange zest 

Talented dog mom, Amelia Buzzell stops by the virtual studio to share her love of the classic Rusty Nail! She tells us all about her cocktail walks and being 100% Tucci Gang. #NotRob kicks it with Dino and Josh gets a gyro. Hopefully brought to you by Buzz Buzz Nail aka Dramelia2 oz Scotch 1.5 Drambuie1 oz honey3 dashes of Orange Bitters 1 dash of Liquid SmokeGarnish with orange zest 

Dave, Jay. and Marc (Cult Movie Cult) discuss the 90's Action/Sci-Fi classic The Fifth Element. And Jay has also made an original themed cocktail for the occasion. Check out the recipe for yourself. Try it and let us know what you think? The Multi-Pass Creamsicle: -2oz Vodka -2 Scoops Vanilla Ice Cream -1oz Heavy Whipping Cream -3 Dashes of Orange Bitters -2oz Orange Juice -Cup of Ice -1 Vanilla Wafer *Blend it all together and garnish with another vanilla wafer and orange zest* Thank you for listening. If you enjoy the show please consider leaving us a 5 star review on iTunes. The show cannot grow without your support. You can get more SMB content over on our Patreon. Follow the link, and for as little as $1 you can get additional episodes, and for a little more you can receive gifts and prizes, as well as control the show. This month's Patreon Ep will be an exclusive Movie Cocktail. For another great deep dive into cult movies, their directors, and insight on film making from two film makers, please check out Marc's podcast Cult Movie Cult CHEERS!  

The ever amazing Clayton Margeson (Late 90's) stops by to talk about his favorite beverage the Old Fashioned. We make him talk some games and he tells us about a couple of restaurants that hold a special place in his heart.#NotRob meets Dino and Josh throws back to 2012. Hopefully brought to you by The Pasta Bowl Mature Margeson4 oz Jonnie Walker Black Whiskey1 oz Tripple Sec.5 oz Maple SyrupMuddled CherryMuddled Orange Segment3 Dash of Orange Bitters

The ever amazing Clayton Margeson (Late 90's) stops by to talk about his favorite beverage the Old Fashioned. We make him talk some games and he tells us about a couple of restaurants that hold a special place in his heart.#NotRob meets Dino and Josh throws back to 2012. Hopefully brought to you by The Pasta Bowl Mature Margeson4 oz Jonnie Walker Black Whiskey1 oz Tripple Sec.5 oz Maple SyrupMuddled CherryMuddled Orange Segment3 Dash of Orange Bitters

The guys put on their formal wear for the Tuxedo. Grab your London Dry Gin, your bottle of fino sherry and your orange bitters. Maybe we recommend Regan’s Orange Bitters. You’ll need a mixing glass, ice, bar spoon, a strainer and Mayne go set a martini glass in the freezer for your wonderful Tuxedo at home. You’d probably call it a martini variation, originally from the late 19th Century and early 20th Century, in a time when you wore your formal wear to a New Year’s Party or after a long day on the polo field. This is a fun one, folks, enjoy this episode of Equal Parts: A Bartending Podcast About Cocktails.

Summary: The lads talk about "Incorrect Common Knowledge" that they believed, heard or shared... And we hope you can share some incorrect common knowledge you have heard or shared... ***Don't forget you can call and leave a message swearing up a shit storm for the foul-mouthed philanthropists! Calls will be aired on future episodes. Here's the number: 985-265-7726*** In the Studio: Dan Ken Critter Cocktail du Jour: Black Thorn - 2 oz Irish Whiskey - 1 oz Dry Vermouth - 3 dashes of Orange Bitters - 3 dashes of Absinthe Combine all ingredients in a mixing glass with ice. Stir 25 to 35 times. Strain into a coupe glass and garnish with a orange wedge. Quote du Jour: Billy Butcher - "You see, When their apart they are absolute fucking rubbish. But you put them together, their the god damn fucking Spice Girls!" Mother's Milk - "How do you know so much about the Spice Girls?" Billy Butcher and Mother's Milk - The Boys Charity: LOUISIANA SPCA - www.la-spca.org/ Links: Patreon - www.patreon.com/WatchYourMouthPodcast Facebook – www.facebook.com/wympodcast Twitter – twitter.com/wymshow – @wymshow iTunes – itunes.apple.com/us/podcast/watch…d1065059804?mt=2 Sound Cloud –@watchyourmouthpodcast Stitcher – www.stitcher.com/podcast/watch-your-mouth-podcast Spreaker – www.spreaker.com/show/watch-your-mouth-podcast Merchandise – www.cafepress.com/wymmerch Brought to you by KDC Productions, LLC

Summary: The lads discuss "Working 4 a Living" and the topic is Beginner Jobs... Listen in and see what these dorks use to for their first occupations! ***Don't forget you can call and leave a message swearing up a shit storm for the foul-mouthed philanthropists! Calls will be aired on future episodes. Here's the number: 985-265-7726*** In the Studio: Dan Ken Critter Cocktail du Jour: The Metropole - 2 oz Cognac - 1 oz Sweet Vermouth - 2 dashes Orange Bitters - 2 dashes Angostura Aromatic Bitters Combine all ingredients in a mixing glass and add ice. Stir 25 - 35 times. Strain into a double rocks glass and add ice if desired. Garnish with a lemon twist if desired. Quote du Jour: Stans - Hey you know what FUCK this!! THIS IS BULLSHIT MAN! I want a gun. Come on man you got two mutha-fucking guns, man. Somebody give me a gun! Stans - Predators Charity: LOUISIANA SPCA - www.la-spca.org/ Links: Patreon - www.patreon.com/WatchYourMouthPodcast Facebook – www.facebook.com/wympodcast Twitter – twitter.com/wymshow – @wymshow iTunes – itunes.apple.com/us/podcast/watch…d1065059804?mt=2 Sound Cloud –@watchyourmouthpodcast Stitcher – www.stitcher.com/podcast/watch-your-mouth-podcast Spreaker – www.spreaker.com/show/watch-your-mouth-podcast Merchandise – www.cafepress.com/wymmerch Brought to you by KDC Productions, LLC

Summary: The lads discuss Childhood memories that are questionable... Like "Why the fuck do I remember this shit??".... Ridiculous stuff you just cant forget for some reason. Listen in and see what they have to offer! ***Don't forget you can call and leave a message swearing up a shit storm for the foul-mouthed philanthropists! Calls will be aired on future episodes. Here's the number: 985-265-7726*** In the Studio: Dan Ken Critter Cocktail du Jour: Pegu Club - 2 oz Dry Gin - 3/4 oz Dry Curacao - 2 dashes Angostura Bitters - 2 dashes Orange Bitters - 1/2 oz fresh lime juice Combine all ingredients into a shaker with ice, shake it HARD!! Fine strain into a COUP GLASS!! Garnish with a orange twist. Quote du Jour: Simon - I got a little dick! It's pathetic. *Urinates himself* Auhhhuuhhh.. oooh GOD ooooh! Would a spy pee himself huh? HUH? Please, I'm not worth a bullet. Have mercy sir? Harry - Get the fuck out of here, yeah. Simon and Harry - True Lies Charity: LOUISIANA SPCA - www.la-spca.org/ Links: Patreon - www.patreon.com/WatchYourMouthPodcast Facebook – www.facebook.com/wympodcast Twitter – twitter.com/wymshow – @wymshow iTunes – itunes.apple.com/us/podcast/watch…d1065059804?mt=2 Sound Cloud –@watchyourmouthpodcast Stitcher – www.stitcher.com/podcast/watch-your-mouth-podcast Spreaker – www.spreaker.com/show/watch-your-mouth-podcast Merchandise – www.cafepress.com/wymmerch Brought to you by KDC Productions, LLC

Episode 10! Chris Prynoski, animation director and co-owner of Titmouse, Inc., the animation studio behind Metalocalypse, Tigtone, The Venture Brothers, Big Mouth, Niko & The Sword of Light, and many more, stops by for a cocktail and brings his own recipe in this very special episode of Daydrinking with Gary & Elliot! This episode's first featured drink by Elliot: Misty's Margarita 1 ½ oz. Milagro Tequila Reposado ½ oz. Cynar ½ oz. fresh-squeezed lime juice ½ oz. fresh-squeezed red grapefruit juice ½ oz. agave syrup 1 dash Dr. Adam Elmegirab’s Spanish Bitters Combine all ingredients in a cocktail shaker with ice and shake until cold. Strain into a rocks glass over fresh ice and garnish with a grapefruit twist, first giving it a squeeze to express the grapefruit oils over the top of the drink. (Note: If you don't have Spanish Bitters, you can substitute a dash a Regan’s Orange Bitters, as both make use of citrus peel in their bases.) This episode's second drink by Chris P.: The Hillbilly X-treme! 2oz - cheap well whiskey 8oz - Mountain Dew in a CAN (extra good if you get the old school recipe with sugar instead of corn syrup) 1 squirt - fake lime juice (like the kind that comes in a plastic lime. You could use a real lime, but that would make it classier.) A few ice cubes Some duct tape Open the can of Mountain Dew and pour the contents into a cup or some other container. Saw off the top of the Mountain Dew can or cut it off with scissors. Throw away the top of the can (or recycle it if you can!) Use the duct tape to cover the sharp edge of the can. Go all the way around. You don’t want to get a bleeding lip! Throw a few ice cubes into the can. Pour in the cheap whiskey. Fill up the rest of the can with the Mountain Dew you poured out earlier, add a liberal squirt of lime juice, and give it a quick swirl with your middle finger. Lick off your finger and point it at your favorite authority figure as you slowly sip your drink, staring them directly in the eyes. You have now enjoyed a Hillbilly X-Treme! Fun fact : Mountain Dew was originally invented as a mixer for whiskey. Like the sound of the Misty's Margarita? That recipe and plenty more like it can be found in Elliot's book Create 100 Cocktails, available right now in print on Amazon! https://www.amazon.com/dp/1791870589 Also available as an ebook on on Gumroad: https://gum.co/aWfNX

On this episode, while Adam is riding his migrant caravan back from the Immigration Detention Center on the Eastern Shore of Maryland, Jeremy and Kurt sample the traditional Manhattan Cocktail. [caption id="" align="alignright" width="162"] Adam, via our sophisticated phone system.[/caption] To make this week's cocktail we used the following ingredients (slightly modified from the original): 2 oz. Hudson Baby Bourbon (New York State spirit) 1 oz. Gallo Sweet Vermouth 2 dashes Angostura Bitters 2 dashes Orange Bitters stir w/ ice Pour over chilled glass neat Garnish with Luxardo cherry. The Orange bitters are optional as are the cherry garnish. The drink can also be garnished with an orange peel or twist. Wikipedia actually has a pretty good page detailing the options and history of the Manhattan Cocktail. Interesting history and variations. In this week's top topic, Jeremy and Kurt discuss a new law and its unintended consequences. Maryland's new EXTREME protective order.  Will it survive due process?  Here is the link to the legislative history. In this week's "I Can't Believe It's Not Baltimore" 8,000 drug cases are dismissed because of misconduct in a Boston Crime lab.  Read here for more.  But wait, it did happen in Baltimore....read here for a story from way back in 2007 where potentially thousands of people were wrongfully convicted. In personal injury news, an Oregon horse lacks standing to sue his former neglectful owner.  However, Kurt spends some time talking about how Maryland law treats animals like property.  In other words if your dog is attacked and injured, you may recover certain items like vet bills but you will not be able to obtain pain and suffering for your dog's injuries. Finally, Donald Trump said in an interview that he can wipe away birthright citizenship with an executive order.  Adam Crandell debunks that theory. Lawyers on the Rocks is sponsored by the Law Office of Eldridge, Nachtman & Crandell, LLC and produced by Up Next Creative, LLC.

We talk to Sother Teague about his new book I'm Just Here for the Drinks. Sother Teague's first book is informative, entertaining and filled with cocktail recipes. We catch up with him at his book release party at Boilermaker Bar at 1st Avenue and 1st Street. Brian also attended a seminar presented by Marie Brizard and at Employees Only NY and competed in a cocktail competition. Cocktail of the Week:MartiniThe Classic Martini is made with 1 part dry vermouth and 2 parts Gin.  It is stirred, not shaken.  The classic garnish is olives.  Superstition says it should be an ODD number of olives - an even number is bad luck.  James Bond orders a "Vodka Martini, shaken not stirred", because that is the exception to the rule.  If he just ordered a "Martini" it would be made with Gin and stirred, because that is the classic recipe.Try a great variation on a Martini - 1 part Dry Vermouth, 2 parts Gin a dash of Orange Bitters.  Garnish with an Orange Twist. Be sure to use fresh vermouth. Vermouth is aromitized wine and it goes bad after awhile.  Keep it in the cooler.  The VacuVin wine stopper system will help keep it fresh for longer.

Author and comedian Peyton Brown uncorks a couple bottles of Macallan Sherry Oak 12 Year and warns us about drinking overpriced vinegar. He shares his vision for Poppin Bottles last episode and his love of Dorothy Parker. Rob claims he's a beer guy and Josh loses 100 years. PALgonquin Round Table Rocks Glass 3.5 oz Macallan 12 Year 1 oz Orange Juice .75 oz Ginger Simple Syrup .5 oz Amaretto 3 Dashes of Orange Bitters

Author and comedian Peyton Brown uncorks a couple bottles of Macallan Sherry Oak 12 Year and warns us about drinking overpriced vinegar. He shares his vision for Poppin Bottles last episode and his love of Dorothy Parker. Rob claims he's a beer guy and Josh loses 100 years. PALgonquin Round Table Rocks Glass 3.5 oz Macallan 12 Year 1 oz Orange Juice .75 oz Ginger Simple Syrup .5 oz Amaretto 3 Dashes of Orange Bitters

Summary: ***WARNING - Avengers Infinity War Spoilers at 42:20 - 47:20! YOU HAVE BEEN WARNED*** The Lads discuss Parties in this episode! How do you like to party down?? Make sure to listen in and share your party style with us! ***Don't forget you can call and leave a message swearing up a shit storm for the foul-mouthed philanthropists! Calls will be aired on future episodes. Here's the number: 985-265-7726*** In the Studio: Dan Ken Critter Cocktail du Jour: The Casino - 1 3/4 oz Gin - 3/4 oz Maraschino Liqueur - 2 dashes of Orange Bitters - 1/2 oz Lemon Juice Combine ingredients in a shaker and shake the hell out of it! Fine strain it into a cocktail glass... Coup Glass... Enjoy! Quote du Jour: Mitch: I've had a hell of a day and even worse month. And the fact is, I've got forty strangers out in my living room and all I want to do is get some fucking sleep. Beanie: Whoa. Whoa. Why the F-ing? Why in front of the kid? All ya gotta do is say "earmuffs" to him, and you can say "Fuck, shit, bitch." Frank: Cock. Balls. Beanie: I'm just trying to make a point, Frank. You don't have to celebrate it Frank.. Mitch, Beanie, and Frank - Old School Charity: Open Medicine Foundation - www.omf.ngo/ Links: Facebook – www.facebook.com/wympodcast Twitter – twitter.com/wymshow – @wymshow iTunes – itunes.apple.com/us/podcast/watch…d1065059804?mt=2 Sound Cloud –@watchyourmouthpodcast Stitcher – www.stitcher.com/podcast/watch-your-mouth-podcast Spreaker – www.spreaker.com/show/watch-your-mouth-podcast Merchandise – www.cafepress.com/wymmerch Brought to you by KDC Productions, LLC

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.        

The cocktails continue. This week I'm mixing up a martini and talking about vermouth and citrus garnishes.Martini2 1/2 oz Dry Gin3/4 oz Dry Vermouth1 Dash Orange BittersLemon TwistStir the gin, vermouth, and bitters over ice and strain into a martini glass. Garnish with the lemon twist.Cocktail goodies for martinisFor a more general list check out last week's post.Orange BittersCoupe Glasses500ml Mixing Glass Bar SpoonPeelerThis show is supported by the Patrons over at Patreon.com/AngryNerd! If you enjoy the podcast and would like to give something back you can become a Patron as well.Join the show by emailing in at AngryNerdGarrett@gmail.com. You can write in about whatever you would like! Video games, music, personal stories, your favorite sandwich, drinks, you name it. Get The Angry NerdiTunes: https://itunes.apple.com/us/podcast/the-angry-nerd/id1039055716?mt=2RSS: http://feeds.feedburner.com/theangrynerdDownload The Angry Nerd

It was an eventful Monday this week. Our USBG NY chapter meeting was held in Brooklyn at The Counting Room. It was sponsored by Highland Park scotch.   They welcomed us with some delicious Highland Park Old Fashions and tasted us on the Highland Park 12, and their Magnus, Valkyrie expressions. It was a Viking theme for the afternoon. Jordon Zimmerman from the brand took great care of us and it was another amazing USBG meeting. It’s the Bartender Journey Podcast #232. Listen with the audio player on this page, or subscribe in Apple Podcasts, Android or Stitcher Radio. Alan Katz was also at the meeting. His NY Distilling Company is just a few blocks away from The Counting Room, and he invited me to visit, as I had not been to his place before. He may have gotten more than he bargained for because I dragged about 10 friends along with me! Of course he was a very gracious host and we had a nice time checking out the distillery and the great attached bar. Along for the ride was our great friend Craig Shiedlo who in turn had a friend in tow that he met at a cocktail competition. Enrico Gonzato who is a Bartender at Dandelyan in London. Dandelyan, of course has won many awards, including “World’s Best Cocktail Bar” at the Spirited Awards during Tales of the Cocktail in 2017. Dandelyan was founded by our friend Ryan Chetiyawardana, who we spoke with at the Dead Rabbit on episode 150. Book of the Week: Ryan Chetiyawardana’s Good Things To Drink, with Mr. Lyan & Friends. This is a beautiful book filled with tons of innovative recipes and gorgeous photography. Cocktail of the Week: Perfect Manhattan. It’s the beginning of November and that sounds like just the thing. The Perfect Manhattan splits the vermouth 50/50 sweet and dry. It makes it a little lighter and brighter. 2 oz Rye Whiskey. ½ Dry Vermouth ½ Sweet Vermouth Dash of Orange Bitters. Lemon Twist Unrelated Podcast Suggestion of the Week:Brought to you by Sudio Bluetooth Headphones, making great sounding and great looking headphones in Sweden. Go to sudiosweden.com and use the discount code “bart enderjourney” for 15% off your Sudio wireless headphones and to show your support for the Bartender Journey Podcast.The Unrelated Podcast Suggestion of the Week : Star Talk with Neil DeGrass Tyson. Dr. Tyson is an Astrophysicist. He has a wonderful approachable and entertaining way of getting really fascinating information across. He always has a professional comedian as a co host on the show, and you laugh while you learn. Give it a try! Its called Star Talk. Toast of the Week: May your blessings outnumber The shamrocks that grow, And may trouble avoid you Wherever you go

Summary: The lads talk about some of their favorite and most hated sounds with special guest Dave! Dave is a music producer who works with some really bad ass people. Listen to the show and hear some of the name drops. It's actually pretty awesome! ***Countdown to Episode 100 is in full swing! Don’t forget to call and leave us a message swearing up shit storm! Calls will be aired on Episode 100. Here’s the number: 985-265-7726*** In the Studio: Dan Ken Critter Special Guest - David Troia Cocktail du Jour: The Old Hickory - 1.25 oz. Dry Vermouth - 2 oz. Sweet Vermouth - 4 Dashes of Orange Bitters - 3 Dashes of Aromatic Bitters Add all ingredients into a mixing glass with ice. Stir like a shit ton. So about 25-35 times. Strain into a double rocks glass and add ice. Garnish with an orange twist. They can be a pain in the ass, but they look nice. But you could use that time to drink more. Up to you. Quote du Jour: Romeo - (Coughs) Murphy - This is our Mexican. Doc - They call me... FUCK... ASS! Romeo - How ya doin, fuck ass, I'm Romeo. Romeo, Murphy, and Doc - Boondock Saints: All Saints Day Charity: Wildlife Conservation Network: www.wildnet.org/ Links: Facebook – www.facebook.com/wympodcast Twitter – twitter.com/wymshow – @wymshow iTunes – itunes.apple.com/us/podcast/watch…d1065059804?mt=2 Sound Cloud –@watchyourmouthpodcast Stitcher – www.stitcher.com/podcast/watch-your-mouth-podcast Spreaker – www.spreaker.com/show/watch-your-mouth-podcast Merchandise – www.cafepress.com/wymmerch

Summary: Dan is missing in action but we interview improv comic, Project Pat (Patricia Guevara), who gives us the true history on the origins of the world famous Larry Drink. In the Studio: Ken Critter Special Guest - Project Pat (Patricia Guevara) Cocktail du Jour: Suburban - 1 1/2 oz Whiskey or Rye Whisky - 1/2 oz Dark Rum - 1/2 oz Port - 1 dash Orange Bitters - 1 Dash Angostura Bitters Combine ingredients in a shaker with ice. Shake well, then strain into a chilled cocktail glass. Talk all fancy like while enjoying your cocktail made with poooouurt. Quote du Jour: Grandma Gallagher:We got two days to the big show. So when I say kick, you want to kick. And when I say dip, you want to dip. And when I say tap, you tap. And when I say... Mary Katherine Gallagher: I think they get the point Grandma. Grandma Gallagher: Wait, I've got two more. When I say tap, you tap, and when I say booga booga, you booga booga. Maria Ganitisis: What's booga booga mean? Grandma Gallagher: I don't know, but if I say it you better fuckin figure it out! Grandma Gallagher, Mary Katherine Gallagher, and Maria Ganitisis - Superstar Charity: Songs For Kids Foundation: www.songsforkids.org/ Links: Facebook – www.facebook.com/wympodcast Twitter – twitter.com/wymshow – @wymshow iTunes – itunes.apple.com/us/podcast/watch…d1065059804?mt=2 Sound Cloud –@watchyourmouthpodcast Stitcher – www.stitcher.com/podcast/watch-your-mouth-podcast Spreaker – www.spreaker.com/show/watch-your-mouth-podcast Merchandise – www.cafepress.com/wymmerch

M. Craig Getting, theatre artist and cohost of the Overdue podcast is here to discuss a number of topics, including but not limited to great teachers, being a King of Prussia, and a secret he's never told anyone. Signature Cocktail: Pennsylvania Impromptu Share with a doppelgänger, or a phantom that shares the haunting quality of memory and nostalgia. 2oz whiskey (Jameson's Caskmates Irish Whiskey) 3/4oz lemon juice 1/4oz simple syrup 1tbsp orange marmelade 2 shakes Orange Bitters 2oz beer (Feral Sly Fox Summer Ale) Combine ingredients in a shaker without ice and shake for 20 seconds. Strain into a pre-chilled cocktail glass. Top up with beer. Follow Craig at @MCGetting, follow the show at @TheMathOfYou, and my wacky adventures at @lokified. If you'd like to be a guest on the show, send an email to themathofyou@gmail.com. See acast.com/privacy for privacy and opt-out information.

Usquaebach Scotch Whisky Usquaebach is a Blended Scotch Whisky.  We talk with U.S. Brand Ambassador Ryan Judson. Listen with the audio player on this page or ·      On the Bartender Journey web site ·      Subscribe on iTunes ·      Listen on Stitcher Radio ·      Subscribe on Android   The definition of a Single Malt Scotch is a whisky made from Malted Barley at a single distillery. A Blended Scotch whisky is made from Malted Barley, blended with wheat or corn whisky.  A Blended whisky is made from a blend of whiskies from several different distilleries. This does not make one better than the other, though many people have a misinformed preconception that Single Malts are superior.  Education & tasting is the key to overcoming these assumptions. Cocktail of the Week: Usquaebach Old Fashioned ·      3 oz. Usquaebach Reserve Scotch Whisky ·      1 oz. Almond Orgeat ·      3 dashes Orange Bitters ·      Orange Peel ·      Grated Cinnamon Stick Preparation: Stir all first 3 ingredients with ice. Strain over rocks, garnish with the orange peel and grated cinnamon. The Book of the Week is Whiskey Cocktails: Rediscovered Classics and Contemporary Craft Drinks Using the World's Most Popular Spirit by Warren Bobrow. Also coming soon from Warren Bobrow: Cannabis Cocktails, Mocktails, and Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations.  Now available for pre-order. Whisky Live NYC is Feburary 24, 2016.  Use the discount code WLNY16 for 10% off. Our sponsor is BevSpot, who can help you with inventory, ordering, pars, forecasting and more.  Schedule a free online demo today!

If you do a quick search on the internet you will find any number of websites and blogs mentioning the Fairbank Cocktail, or more accurately, the Fairbanks Cocktail. You will also find that most confidently claim that the drink was named after actor Douglass Fairbanks. Occasionally, the voice of reason comes through and points to U.S. Vice President Charles Fairbanks as the origin for this drink. We here at the Black Liver Project try hard to do our research and present information as accurately as possible. Here is a hint: it doesn’t have anything to do with Douglass Fairbanks. Join us as we explore this drink and get mad at the internet. The focus of the episode is the rise of Charles “Cocktail Charlie” Fairbanks and his political fall, because booze. Teddy Roosevelt has popped up pretty often throughout this podcast, but is featured heavily in this episode. That’s right folks, he killed big game, led the Rough Riders, and was still had time to throw his VP under the temperance bus.   The cocktail ingredients are as follows: 1½ oz Gin ¾ oz Vermouth 2 dashes Crème de Noyaux 2 dashes Orange Bitters This cocktail was so, so pretty.  It was pink and delicate, we all wanted to gently kiss and snuggle it. And then we tasted it. If you like a wet martini, this drink would suit you well, but it is just so shocking because it totally destroys expectations the color suggests. On further consideration, we even wondered if this dissonance was intended as a part of a joke ie that this cocktail is essentially a joke cocktail poking fun at Charles Fairbanks aka Cocktail Charlie.

Cuban Old Fashioned Contributed by Eddie Fuentes • 2 dashes of Orange Bitters • 2 dashes of Angostura Bitters • ½ oz of Bustelo Coffee Syrup • 2 oz Bulleit® Bourbon Add all ingredients in a mixing glass, add ice, stir, strain over a hand carved ice, squeeze an orange peel and coil it up for the garnish.

Full Mast Contributed by Robert Ferrara • 2 dashes of Orange Bitters • ¼ oz of Laird’s Applejack • ½ oz of Bénédictine • 1 oz Oloroso Sherry • 1.5 oz Bulleit® Bourbon Add all ingredients in a mixing glass, add ice, stir, strain into a chilled cocktail glass and garnish with some lemon oils.

Bitters heavy cocktails are catching on across the country. Some include full ounces of bitters like Angostura making for intensely aromatic experiences. The Zim Zala Bim is no exception with one quarter ounce of Regan’s Orange Bitters and delicious reposado tequila.