Podcasts about orgeat

How We Seeez It! Episode 284 Braveheart (1995)   “It's all for nothing if you don't have freedom.” William Wallace. 30 years ago we got this epic movie that won best picture and best director for Mel Gibson. Many loved the movie and many had issues with the lack of historical truths. Either way we have a lot to talk about on this one.  We cover our thoughts on it in this episode. So join us for the discussion and don't forget about our cocktails for this episode.         As always, mix a drink, have a listen, and let us know what you think. Or if there is something you watched that we might enjoy or a can't miss series. Also please rate and review show on all your favorite podcast apps.  Though kilts, cassis, and cordial Franco-Scottish relations were not present at the Battle of Stirling Bridge (nor, for that matter, the bridge), the emotional truths herein are deemed accurate by popular consensus. Timeline variances should be consumed responsibly. Drinks for the episode: “Clash of the Tartans” (alternate cocktail names - The Noble Anacronist, The Prima Noctail) 1 oz Peated Scotch 1 oz Irish Whiskey ½ oz Crème de Cassis ½ oz Fresh lemon juice ¼ oz Orgeat syrup 2 dashes Peychaud's bitters Slàinte — for freedom, not facts   “Stephen's island” 2 oz Irish Whiskey 2 oz Amaretto  2 oz Irish Cream (salted Caramel) 4 oz cold brew coffee (Caramel)     Show links: HWSI LinkTree HWSI Facebook Link HWSI Instagram Link HWSI Youtube link !! You can also email the Podcast at the.HWSI.podcast@gmail.com    

In this episode Uncle Brad loses his mind over how delicious the White Lady Cocktail tastes. We are confident you'll do the same when you make it. Jules put's a spin on the cocktail and names it the Foxy Lady. Then we get into the history and evolution of the White Lady cocktail. We promise you, you'll be making this one all year long.    White Lady  Glass: Coupe  Garnish: Lemon slice  Directions & Ingredients  In shaker add:  1 egg white  2 oz Gin (Roku – Yuzu citrus, pepper, cardamom, and a little bitter orange  1 oz Cointreau  1 oz Lemon juice  0.25 oz Simple Syrup   3 drops saline solution  Dry shake for 30 seconds  Add ice to shaker and shake for another 20-30 seconds  Double Strain into coupe glass  Add garnish lemon peel    Framework:  Foxy Lady  Glass: Coupe  Garnish: garnish with a little nutmeg on top!  Directions & Ingredients  In cocktail shaker tin add:  1.5 oz Gin  0.25 oz Amaretto  0.75 oz Lemon Juice  0.5 oz Orgeat  1 Fresh Egg White  Dry shake  Add ice and shake again  Double strain into a coupe glass    TIP: How to set-up your bar space for a small party (thanks William Scott for the question)    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 BanterThe Guys find that maps of bars from the Victorian era were created with a very different purpose than expected.The ConversationThe Restaurant Guys are eager to hear from Tony Abou-Ganim's about Negroni week in Dubai. From running spirits competitions to writing to charity work, Tony shares what he's doing to leave a legacy for those who come next.The Inside TrackThe Guys crossed paths with Tony in New York City when the cocktail renaissance was merely a glimmer in Dale DeGroff's eye.Tony on bringing craft cocktails to Las Vegas in the 90s:“We weren't doing anything esoteric and crazy. We were just using great ingredients, good ice, nice glass, well balanced, big smiles on faces. And, you know, I had 300 bartenders squeezing fresh limes into margaritas. It was just paying attention to the details and it caught on,” Tony Abou-Ganim on The Restaurant Guys Podcast 2024BioTony's journey in mixology began under the tutelage of his cousin Helen David, where he learned the art of classic cocktails. After gaining experience and notoriety on both coasts, Tony was selected by Steve Wynn to craft the cocktail program for Bellagio Las Vegas, introducing his philosophy of quality ingredients and technique across the resort's bars. He authored The Modern Mixologist: Contemporary Classic Cocktails and Vodka Distilled. Tony is  a founder of TAG Global Spirits Awards.Info Tony's Websitehttps://www.themodernmixologist.com/TAG Spirit Awardshttps://tagspiritsawards.com/Tony on Instagramhttps://www.instagram.com/mdrnmixologist/Atlas Obscura Article of Victorian Drink Mapshttps://www.atlasobscura.com/articles/victorian-drink-mapsMai Tai Recipe[modified from Trader Vic]¾ oz. Appleton's V/X Jamaican Rum¾ oz. El Dorado 12yr Demerara Rum½ oz. Rhum Agricole Vieux¼ oz. Grand Marnier1 oz. fresh Lime juice¾ oz. Orgeat syrup1 d. Gomme syrup1 d. Angostura bittersCombine in a mixing glass and shake with ice.Fine-strain to a sours glass over fresh ice.GarnisReach out to The Restaurant GuysOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

TRIGGER WARNING: portions of episode discuss sexual assault & homicide    Back by popular demand - the Huddle News Update! The hosts introduce a competitive twist to their news stories segment. In this episode Nurse Jessica and Nurse Erica discuss a variety of nursing-related news stories, including flesh-eating bacteria; a tragic case of plastic surgery gone wrong; a shocking murder case involving nurses; and the recent allegations against Sean 'P Diddy' Combs, who was arrested on charges of sex trafficking and racketeering. They explore the details of the P Diddy case, including the disturbing nature of the parties he allegedly hosted, the possible role of medical professionals, and the implications for other celebrities involved. The episode includes a cautionary tale about flesh-eating bacteria from swimming with pigs. The hosts also delve into the tragic case of Melissa Jubane.   Thank you to our Enema Award Sponsor, Happy Bum Co. Please visit https://happybumco.com/ and use promo code NURSESUNCORKED for 15% off your first bundle. Thank you to our sponsor, Stink Balm Odor Blocker! Please visit  https://www.stinkbalmodorblocker.com/  and use promo code UNCORKED15 for 15% off your purchase! Interested in Sponsoring the Show?  Email with the subject NURSES UNCORKED SPONSOR to nursesuncorked@nursesuncorked.com    Help Us Keep This Podcast going and become an official Patron of Nurses Uncorked! Gain early access to episodes, patron only bonus episodes, giveaways and earn the title of becoming either a Wine Cork, Wine Bottle, Decanter, Grand Preserve, or even a Vineyard member for exclusive benefits! Benefits also include patron only Zoom parties, newsletters, shout-outs, and much more   https://patron.podbean.com/nursesuncorkedpodcast   Chapters: 00:00 Introduction and Huddle News Off Contest 05:50 Cocktail of the Week 07:48 Pig Island: A Cautionary Tale 14:30 Monster: The Menendez Brothers on Netflix 17:17 Plastic Surgery Gone Wrong: A Tragic Outcome 23:29 Plastic Surgery Fears 25:20 Problem of the Week: Birth Tourism 31:36 Murder in the Nursing Community: Melissa Jubane 41:48 The Case Against P Diddy 50:10 Were Medical Professionals Involved in Alleged Crimes? 58:40 Celebrities Allegedly Involved 01:11:47 Enema of the Week Award   Cocktail of the Week: Blue Hawaii Rum, Curacao, Lime, Orgeat, Coconut    Vote for Huddle News Off: Who was better? nursesuncorked@nursesuncorked.com     New episodes of Nurses Uncorked every Tuesday (Monday for patrons!). Help us grow by giving our episodes a download, follow, like the episodes and a 5 ⭐️ star rating!   Please follow Nurses Uncorked at!  https://www.tiktok.com/@nurses.uncorked?_t=8drcDCUWGcN&_r=1 https://instagram.com/nursesuncorked?igshid=OGQ5ZDc2ODk2ZA== https://youtube.com/@NursesUncorkedL https://www.facebook.com/profile.php?id=100094678265742&mibextid=LQQJ4d You can listen to our podcast at: https://feed.podbean.com/thenurseericarn/feed. https://podcasts.apple.com/us/podcast/nurses-uncorked/id1698205714 https://spotify.link/8hkSKlKUaDb https://nursesuncorked.com    DISCLAIMER: This Podcast and all related content published or distributed by or on behalf of Nurse Erica, Nurse Jessica Sites or Nurses Uncorked Podcast is for informational purposes only and may include information that is general in nature and that is not specific to you. Any information or opinions expressed or contained herein are not intended to serve as legal advice, or replace medical advice, nor to diagnose, prescribe or treat any disease, condition, illness or injury, and you should consult the health care professional of your choice regarding all matters concerning your health, including before beginning any exercise, weight loss, or health care program.  If you have, or suspect you may have, a health-care emergency, please contact a qualified health care professional for treatment.   Any information or opinions provided by guest experts or hosts featured within website or on Nurses Uncorked Podcast are their own; not those of Nurse Jessica Sites, Nurse Erica or Nurses Uncorked Company. Accordingly, Nurse Erica, Nurse Jessica Sites and the Company cannot be responsible for any results or consequences or actions you may take based on such information or opinions. All content is the sole property of Nurses Uncorked, LLC. All copyrights are reserved and the exclusive property of Nurses Uncorked, LLC.

This episode we highlight some fun and refreshing cocktails to be enjoyed with family and friends over the 4th of July. Recipes are below. Bourbon Cowboy (Gone with the Gin, by Tim Federle... also author of Tequila Mockingbird. :)) 4 basil leaves (divided)2 dashes Angostura bitters 2 oz bourbon 1 1/4 oz iced teas, sweetened to taste 1/2 oz lemon juice Muddle 3 basil leaves and the bitters in a shaker.  Add the remaining ingredients and ice, and shake well.  Strain into a julep cup (or a rocks glass) filled with freshly shaved ice and garnish with a basil leaf. Halekulani Cocktail (Smuggler's Cove, by Martin Cate w/ Rebecca Cate) 1/2 oz fresh lemon juice 1/2 oz fresh orange juice 1/2 oz pineapple juice 1/4 oz Demerara Syrup 1/2 teaspoon Grenadine 1 1/2 oz bourbon 1 dash Angostura bitters Combine all ingredients in a cocktail shaker with cracked or cubed ice.  Shake and double-strain into a chilled couple and garnish with an edible orchid on the edge of the glass Honi Honi - variation of a Mai Tai 1 2/3 oz bourbon 1/3 oz Triple sec liquor 1/2 oz fresh lime juice 1 tsp Orgeat syrup 1 tsp rich simple syrup Shake all ingredients w/ ice and fine staring into a glass filled with crushed ice. Garnish with pineapple wedge, luxardo maraschino cherry and mint sprigs Blackberry Bramble 1/2 cup fresh blackberries 1 1/2 oz fresh lemon juice 2 oz dry gin (we're submitting with Huckleberry vodka) 1 oz blackberry liquor 1 oz simple syrup Sparkling water Steps: Muddle blackberries with fresh lemon juice in a shaker and fill with iceAdd gin and simple syrup and shake well. Strain and pour over ice and top with sparkling water. Garnish with fresh blackberries lemon twist and mint Strawberry Rye Whiskey Slushy SLB Drinks (YouTube) 1/2-1 cup fresh halved strawberries 1 oz simple syrup 1 oz fresh lemon juice  2 oz Rye whiskey 1-1 1/2 cups ice Combine all the ingredients into a blender and mix until ice is crushed. Garnish with fresh strawberry Summer Sipper Bourbon Cocktail 1 1/2 oz bourbon 1/2 oz Campari 1 oz pineapple juice 1/4 oz strawberry syrup 1 orange peel Muddle 1/2 of a strawberry with the orange peel in a cocktail shaker. Add remaining ingredients and fill with ice. Shake, shake, sake and string into a rocks glass. Garnish with strawberry slice and mint

This sweet syrup adds smooth, fruity flavors to cocktails, coffee, and beyond thanks to the ‘milk' of almonds (or other nuts/seeds). Anney and Lauren contend with what they've wrought in the science and history of orgeat.See omnystudio.com/listener for privacy 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.

Joel Pfeifle of Wilfred's Tiki Lounge in Napa, Ca joins Chris and Drew for a lively discussion about Vodka and a little syrup known as Orgeat. Stories: https://www.liquor.com/best-orgeat-cocktails-8356389 https://www.liquor.com/vodka-sales-decline-fix-7569142 Dope Follows: @garfieldminusgarfield @soberbartender19 @firetender_707 Book - "Make Your Bed" by William McCraven --- Send in a voice message: https://podcasters.spotify.com/pod/show/goodbottlepodcast/message Support this podcast: https://podcasters.spotify.com/pod/show/goodbottlepodcast/support

In this episode we talk to Jeff Rogers and Spencer Young from Dashfire. Dashfire is a distillery and Cocktail room, named Elusive, located in Northeast Minneapolis. Dashfire specializes in (amazing) bitters, fantastic spirits and amari, but they also broke the code on making outstanding canned cocktails that you'd think came right from the bartenders mixing glass. In today's episode we get to know the distillers, the history behind bitters, and the Trinidad sour. Be curious, not judgemental  The Trinidad Sour Cocktail Chill your couple glass In shaker add 1.5 oz D'ango bitters (Dashfires Angostura Bitters) 1 oz Orgeat .7 5oz Fresh lemon juice .5 oz Rye Whiskey  Ice SHAKE IT!!! Double strain into your couple glass Garnish with thin lemon wheel (if you want) Tip: How to choose your bitters Dashfire Where to buy: https://www.dashfire.us/locator  Dashfire IG: @dashfirebitters Website: www.dashfire.us  Elusive (cocktail room) IG: @elusivebydashfire  Website: www.dashfire.us/cocktailroom Address: 1620 Central Ave NE Dock #10 Suite 152 Minneapolis, MN 55413 612.354.3021 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

Ray is joined by Craig Donofrio, podcaster, pastor and Tiki guru, to serve up their top 10 adult beverages for summer. Craig essentially provides a summer adult beverages master class, while Ray is along for the ride.Fun book titled And a Bottle of Rum - A History of the New World in 10 Cocktails• Summer Adult Beverage Recipes from Craig Donofrio…The Trader Vic Mai Tai 1oz Fresh Squeezed Lime Juice½ oz Orange Curacao ¼ oz Orgeat ¼ oz Simple Syrup 1oz dark rum (Jamaican if possible) 1 oz Gold rum (Martinique) Shake well with plenty of crushed Ice Pour into double Old Fashioned glass Sink half of a spent lime into the glassGarnish with mint The Don Beach Mai Tai is more complex as it is more spice and herb based.  1 1/2 oz Myer's Plantation Rum, (or Appleton - Funky)1 oz Cuban Rum (gold) 1/2 oz Cointreau1 dash Pernod1/4 oz falernum, (sweet syrup)1 oz grapefruit juice3/4 oz lime juice2 dashes Angostura Bitters1 cup cracked iceCombine rum, Cointreau, Falernum, grapefruit juice, lime juice, bitters, pernod, and cracked ice into a cocktail shaker and shake vigorously like 30 or 40 good shakes. Strain into an old fashioned glass over shaved or crushed ice. Garnish with a sprig of mint.The Chief Lapu Lapu 3/4 oz dark rum3/4 oz light rum1 oz lemon juice, freshly squeezed1 1/2 oz orange juice, freshly squeezed1 ounce passion fruit puree1/2 oz simple syrupCombine all ingredients in a cocktail shaker, fill with ice and shake vigorously. Strain into a rocks glass filled with crushed ice. Garnish with an orange wedge or orange peel, and an umbrella, if you have one.The Dark and Stormy – New England based Rum Runners drink – we say that it's properly pronounced the Dahk and Stowmy. Very Simple, very refreshing and very delicious.  6oz Ginger Beer in lots of crushed IceFloat 2oz of Gosling's Dark Rum on topGarnish with a wedge of lime.   “Tiki Tiki… Rum”   Through a process of reverse engineering and much trial and error, it is believed that at least a close proximity is this…  4 oz fresh pineapple juice (not from concentrate) Trader Joes or Aldi both have excellent pineapple juice. 1 Oz Coconut Cream 2oz Gold Rum 6 dashes Angostura Bitters Plenty of Crushed IceSHAKE VIGEROUSLY - You should have a froth Sprinkle cinnamon on top Serve in the takiest tiki mug you can find.  The Jet Pilot  Not terribly refreshing, but delicious and it gets you there fast.½ oz fresh lime juice1/2 oz Grapefruit juice ½ oz Cinnamon syrup ½ oz Falernum syrup 1oz Dark Jamaican Rum ¾ oz Gold Rum ¾ oz 151 proof Demerara rum 1 dash Angostura Bitters6 drops Pernod or absinth ½ cup crushed ice Throw it in a blender for about 5 seconds Serve over crushed ice Garnish with a Cinnamon StickNurse this bad boy because if you power it, you will be sky high, up in the clouds  in no time.

It's Happy Hour! The brothers are recreating (and improving?) restaurant cocktails. Matthew chokes on a Cynar and Orgeat cocktail called Bronarmy Navy. While Ben get's tangled in the smoke of a Charlotte's Web. Come along as they shamelessly steal from their betters. Cocktail recipes below.BronArmy Navy2 oz Bourbon1 oz Lemon Juice3/4 oz Cynar3/4 oz OrgeatPinch of SaltAdd all ingredients to a cocktail shaker with ice and shake for 10 seconds. Double strain into a chilled coupe glass.Charlotte's Web1 1/2 oz Mezcal1/2 oz Falernum3/4 oz Grapefruit Juice1/2 oz Lime Juice1 Egg WhiteCombine all ingredients into a cocktail shaker and dry shake (without ice) for 10 seconds. Add ice and shake until well-chilled. Double strain into a coupe glass.

It's the inaugural episode of Giant Cocktails: Happy Hour! Matthew and Ben take a break from baseball to dive deeper into their cocktails. In this episode Ben discusses his Sisyphean journey in creating a custom Tiki cocktail while Matthew dives into the Chilean and Peruvian Pisco rivalry. Recipes below!Ben's Typical Rum Drink1 oz. Smith & Cross Traditional Jamaica Rum1 oz. Plantation Stiggins' Fancy Pineapple1 oz. Orgeat3/4 oz. Lime Juice2 Dashes Angostura bitters (optional)1/4 oz. Falernum (optional)Combine rums, Orgeat and lime juice in shaker with ice and shake until chilled. Strain into rocks glass over crushed ice. Top with bitters and Falernum. Garnish with pineapple wedge and brandied cherriesPisco Punch2 oz Pisco3/4 oz Lime (or Lemon) Juice3/4 oz Pineapple Gum SyrupAdd all ingredients to a cocktail shaker with ice, and shake well on for 8 to 12 seconds. Strain over fresh ice and garnish with a pineapple wedge.

Episode 373... Closing out a solid year of punk finds on Bandcamp, which is uplifting from where we were a couple years ago. Thanks for the support, and see you in 2023! A best of 2022 show (2 part) is coming soon. A bunch of new ones and some usual goodness. Enjoy!!Download safely and stream here (subscribe on iTunes and Google Podcasts as well): BROS GRIM 373!!!!!!Airing Wednesdays 7pm PST on PUNK ROCK DEMONSTRATION & Fridays 7pm PST on RIPPER RADIO.Send us stuff to brothersgrimpunk@gmail.com.(P)unksurd...Minneapolis TASTE OF FEAR 0:36 GIALLO GIALLO Japan Dogs 1:26 Zouka Demo 2022 Milwaukee THIS KNIFE WILL WIN THE FIGHT 0:39 GORILLA KNIFEFIGHT THIS KNIFE WINS THE FIGHT! Trash Tapes Sac Bad Day 1:55 Second Opinion "Suburban Destruction" (Thrash#3) ALL AGAINST - Free In Chains (bkgrd) 4:14 V/A THADR-100! Why when how? 1:24 WARCHILD A QUESTION FOR TODAT...NOT TOMORROW Trash Breeds Trash 1:56 Doom The Greatest Invention..._Discipline Recs Human or Android 1:49 Disturbance Tox Populi NUMBER STATION 2:15 Verbal Assassination BULLSHIT / S.F.J. / NUMBER STATION SINGLE Disconnect 1:07 GALACTOID FULL DISCOGRAPHY Doom And Gloom 2:29 VISIONS OF FUCKIN WAR Swine Parade Consumed - Wake Up Warning (bkgrd 3:58 ProRawk Records - ... On The Rawks Compilation Bakers Dozen 2:10 Guttermouth Musical Monkey The Shield 2:21 Wolfpack  Benefit 7Nothing Short Of Scum 0:54 Warfare State S/T Lumpen - Saquea al Estado 1:49 Distro.cefalia V/A La masacre continúa Die In Silence - Desolación 1:53 Distro.cefalia V/A La masacre continúa X2000 - Fuerza macabra 2:09 Distro.cefalia V/A La masacre continúa VANDAL - Serpientes (bkgrd) 2:26 V/A THADR-100! Razored Raw NZ THE JOKE DIDN'T LAND 1:16 MANIC AGGRESSION MANIC AGGRESSION Sweden warsick 1:04 DISPOSE Destructive Powers Razored Raw NZ Human Off Switch 1:17 Skitkrimes Noise Speed Aggression Iniquity Rec Germany YOU CAN BE YOU 1:12 UNKNOWN LIBERTY CHAIN OF MADNESS Newcastle UK Murderer 1:24 SPIT Demo Sweden Mai Tai 1:40 Tikiteg Orgeat Iniquity Rec Germany SOUTH WEST FUCK YOU 1:31 DRUG CITY DEMO Mustard Plug - What Does She Know (bkgrd) 2:12 ProRawk Records - ... On The Rawks Compilation Heads Up, Shovels Down 0:59 Fassbender Demo Hiring Fair 1:36 Special Branch Lethal Force Japan Equal Greed-Eternal Enemy 1:24 Soul Craft The Legacy ANIMALS REVENGE - Hombre Lobo Del Hombre 2:46 V/A Crust Punk 2022 D​​​-​​​BEATING Vol.3 Texas Cultural Blight 1:20 Nihilist Riot DEMO Private Ale 2:26 Green Day Kerplunk! Slovenia Fire spreads on human pile 2:12 (A)bsurd Rot Heads

Was it Trader Vic or Don the Beachcomber who created the best-selling tiki cocktail the Mai Tai? It's one of the great drinks debates, but no matter who came up with this recipe, we can all agree that it's delicious. On this episode of Fix Me a Drink, award-winning hosts David Wondrich and Noah Rothbaum discuss the origins of the Mai Tai, including its first write-up in print and its role in mid-century cocktail culture. For this spirited discussion, they are joined by Shannon Mustipher, an award-winning bartender and author of “Tiki: Modern Tropical Cocktails.” Mix up a Mai Tai and enjoy this new episode of Fix Me a Drink! Cheers! Mai Tai Created by Trader Vic INGREDIENTS 2 oz Jamaican rum (the older the better) 1 oz Lime juice .5 oz Orange curaçao .5 oz Orgeat syrup .25 oz Simple syrup (1 part water, 1 part sugar), optional Garnish: Lime shell and a mint sprig Glass: Double Old-Fashioned DIRECTIONS Add all of the ingredients to a shaker and fill with ice. Shake, and strain into a double Old-Fashioned glass. Garish with a lime shell and mint sprig. Fix Me a Drink is hosted by Flaviar's resident liquor experts Noah Rothbaum and David Wondrich. On each episode, the award-winning duo enjoys a delicious drink while uncovering lost liquor history, exploring modern cocktail culture and interviewing an incredible array of spirited guests. So fix yourself a drink and enjoy the show! Please drink responsibly. Podcast Editor Alex Skjong.

Great drinks, and a great story. Two tiki titans clash over the Mai Tai. Jules tries to break Brad's spirit with her twist on a classic version of the Mai Tai. You don't want to miss this episode and you DEFINITELY want to add the Mai Tai annnnd the twist Jules gives it to your repertoire.   Episode Tip: How to use the Mint garnish, there really is a strategy here. You got to slappa da mint.  What you need to buy Mai Tai Martinique Rhum Agricole Dark Rum (Plantation Jamaican Style Rum works great) Orange Curacao  Orgeat syrup (you'll want to buy this and it can be found in certain liquor stores or online) Sugar for simple syrup Limes Oxacan Mai Tai Mezcal Orange curaçao  Orgeat syrup (you'll want to buy this and it can be found in certain liquor stores or online) Limes Coconut cream (not cream of coconut) Fresh mint The Art of Drinking IG: @theartofdrinkingpodcast  Jules IG: @join_jules TikTok: @join_jules  Website: joinjules.com Brad  IG: @cigarsnvino This is a Redd Rock Music Podcast IG: @reddrockmusic www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

On September 6, 1949, Howard Unruh walked out onto his street in Camden, NJ, and within 20 minutes had killed 13 of his neighbors and wounded three. This week I will share with you the case of the first mass shooter in US history, Howard Unruh. This week's mocktail is inspired by a copycat cocktail my friend Tom found on Diznify.com. It is called Galaxy's Edge Jedi Mind Trick and the original can be found at Oga's Cantina in Disney World's Star Wars: Galaxy's Edge. Below is my zero proof version: Zero Proof Jedi Mind Trick 7.5 oz Grapefruit flavored sparkling water 1 oz Welches white grape juice 1 oz Orgeat; I used Liber & Co., but you can make your own and there are other brands. 2 tsp blue curacao syrup; look for alcohol free versions Juice from half a lime A few dashes of grapefruit bitters Step 1 - Combine all ingredients into a shaker filled with ice, shake or stir, then strain into your favorite vessel. SOURCES AND RESOURCES Rampage by Harold Schechter - https://haroldschechter.com/books/rampage https://www.smithsonianmag.com/history/story-first-mass-murder-us-history-180956927/ https://en.wikipedia.org/wiki/Howard_Howard https://newspaperarchive.com/corpus-christi-caller-times-jul-22-1951-p-22/ https://newspaperarchive.com/davenport-democrat-and-leader-sep-07-1949-p-8/ https://newspaperarchive.com/madison-wisconsin-state-journal-sep-07-1949-p-1/ https://newspaperarchive.com/holland-evening-sentinel-sep-05-1949-p-1/ https://newspaperarchive.com/syracuse-herald-journal-sep-06-1949-p-43/ https://newspaperarchive.com/washington-evening-star-sep-07-1949-p-1/ https://newspaperarchive.com/denton-record-chronicle-sep-09-1949-p-6/ https://newspaperarchive.com/bluefield-daily-telegraph-sep-09-1949-p-48/ https://www.findagrave.com/memorial/43322680/howard-barton-Howard?_gl=1*1uipxxz*_ga*MjEzMTM1OTA1MC4xNjQ1NTQ1MDkx*_ga_4QT8FMEX30*MTY1NzcyNTQ3OS40OS4xLjE2NTc3MjYyMTYuMA.. https://www.ojp.gov/ncjrs/virtual-library/abstracts/analysis-recent-mass-shootings https://archive.nytimes.com/www.nytimes.com/library/national/090749nj-

Welcome back to Bitters, Brews, & Laughs! We hope you enjoy this episode as we continue our A to Z series out of Alex's "Booze Bible". The drink today is the Army and Navy. To make this drink you will need 2oz of Gin (We used this episodes' sponsor, Rally Gin), 0.5oz Orgeat, and 0.75oz of Lemon Juice (fresh if you can get it). You'll want to combine that in preferably a Boston Shaker with ice, give that a good shake and strain into a rocks/lowball glass over ice. This episode is "sponsored" by Rally Gin @drinkrallygin on Twitter. They provided us a bottle of their Batch #2 gin and it was amazing! Thanks to the awesome people over at Rally Gin! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Silence Dogood - A $22 drink from the Trump International Hotel in Washington, named after Benjamin Franklin's Pen Name. Franklin submitted stories which were published in the New England Courant. Franklin signed them Mrs. Silence Dogood in an effort to disguise their true authorship from his brother James, who owned the paper. Hennessy Cognac, Lime Juice. Orgeat, Angostura Bitters. --- Send in a voice message: https://anchor.fm/was-that-in-good-taste/message Support this podcast: https://anchor.fm/was-that-in-good-taste/support

Dance while you cry on this week's episode of your favorite podcast. Joining us is the "California Queen" herself -- pop singer, songwriter, pianist, dancer, artist, and one-time physicist sad alex. As if we didn't feel inferior enough, her latest single "until" finds us swimming through the liminal space between happiness and despair without a life raft. At least we have a delicious take on a mojito to see us through the sadness. Cheers to the sad bangers! Listen to "until" by sad alex Until We Meet Again 2 oz Mezcal 2 oz Coconut Water 2 oz Lime Juice 1 oz Orgeat 1/2 oz Olive Oil Mint Pinch of Salt Muddle mint with lime juice in a mason jar or shaker. Add remaining ingredients and shake vigorously for at least 30 seconds. Pour, add ice, and garnish with mint and lime. sad alex on Facebook sad alex on Instagram sad alex on Twitter Episode Playlist: Theme Music by New New Girlfriend #Mood Jingle by Jacob Jeffries & Jesse McGinty Tunes & Tumblers on Instagram Tunes & Tumblers on Twitter Tunes & Tumblers on Facebook Tunes & Tumblers on Spotify Call the Tunes & Tumblers Hotline: (626) 604-6477 Cover art by Pedro Isaac Chairez --- Support this podcast: https://anchor.fm/tunes--tumblers/support

Dans ce nouvel épisode de La Grosse Bouffe, on se foule pas trop, on reste posey, on reste SIMPLES. Un épisode dédié à la simplicité dans la bouffe et la boisson, parce que bien souvent, les plaisirs les plus simples sont les meilleurs. Un numéro un peu spécial sous forme de discussion - encore plus que d'habitude, quoi - où on digresse tout en mâchant des tartines de fromage de chèvre. Dans cet épisode, Thomas adresse une lettre ouverte à la société américaine Kellog's, Bertrand se met à dos les gens qui n'aiment pas le goût du sirop d'orgeat, et on parle de Renaud avant qu'il devienne un réac, de prestige à moindre coût, d'homo erectus, d'ustensiles prétentieux, de renards qui urinent, de pastèque salée, du manque désespérant de kebabs corrects dans notre quartier, des Castors Juniors, de Lubéron et de baguette industrielle. La Grosse Bouffe est un podcast dédié au manger et au boire.Les nouveaux épisodes sortent tous les 21 du mois. Retrouvez La Grosse Bouffe sur Ausha, Apple Podcast et toutes les autres plateformes de téléchargement de podcasts. Vous pouvez également nous suivre et glisser en DM sur Twitter à @la_grossebouffe, et nous écrire à lagrossebouffepodcast@gmail.com  

HEALTHY LIFESTYLE with Host Lori Anne Casdia with Guest Courtney "Boom Boom" Crocket, The Traveling Cockailian intrigues and delights us with information about a summer favorite Rum. Rum from British, French and Spanish. From RHUM to RHUM to RON. All mage from molasses...YES...listen in ... Recipes to follow :-)FB. @thetravelingcocktailianEM. thetravelingcocktailian@gmail.comT. 816-896-6929Traditional Mai Tai1oz White Rum1oz Aged Rum/Gold Rum3/4oz fresh lime juice3/4oz Orange Liqueur/Triple Sec/Dry Curaçao 1/4oz Orgeat or Amaretto1/4oz simple syrup/agave upon taste Dark Jamaican Rum to float on topLime wheel Spring fresh mintAdd the first 5-6 ingredients in a shaker, add ice and shake until frost collects on the outsidePour over pebble/crushed ice Float the dark rum in the top Spank the mint to release the oils creating aromatics. Brush the mint around the middle of the glass and top with mint and lime wheel If you want to make a pitcher of Mai Tai1 cup light rum 1/2 cup aged/gold rum1/2 cup dark rum1 cup triple sec1/4 cup lime juice1/4 cup Orgeat/AmarettoIf you want to do a a Royal Hawaiian Mai Tai add a cup of OJ and a cup of Pineapple. This will be a much sweeter version of the traditional Mojito 2oz of White Rum1/2oz simple syrup/agave syrup6-10 fresh mint leaves1/2 of a fresh lime cut into quartersSoda WaterAdd the quartered lime and fresh mint to the bottom of a Collins glass(tall skinny glass)Muddle the lime and the mint together until lime juice covers bottom of glass. Add the simple/agave syrup and the rum. Top with the soda water (about 1-1.5 oz) by building the cocktail this way the squad will mix the ingredients. If you like give a gentle stir tip with pebble ice and enjoyCaipirinha (cap-Er-renja)2oz of Cachaca or Rhum Agricole1 whole lime cut into quarters1/2 oz of simple/agaveAdd the 4 quarters of the lime and the syrup to the bottom of a shaker, middle the lime to release the juice. Add the Rum and fill completely with ice. This cocktail requires you to really shake it. Shake that cocktail like it owes you money. Once frost forms on the outside of the shaker and you hear the ice has become kind of slushy pour all contents of the shaker straight into a rocks glass and enjoy Bonus Cocktail!!!Since you have the main ingredients here a bonus cocktail that is perfect for patio sippingDark and Stormy 1.5oz of Rum, which ever Rum you like best i like a 5 year rumFresh lime Ginger beerDark Jamaican RumAdd the rum to your favorite glassSqueeze a wedge of lime int glass (leave in cocktail or discard its entirely up to you)Top with Ginger beerAdd ice and float dark rum on topVoilà you have a delicious, easy, refreshing cocktail that is perfect for patio time. Please email us at HealthyLifestylewithLA@gmail.com and follow us on social media @healthylifestylewithLAOur Goal at Healthy Lifestyle is to inspire, educate and empower you to fulfilling a healthy, emotional, spiritual and physical life, so you can feel empowered to live the life you have always wanted and dreamed. We are here to lift each other up with encouragement and positivity. To serve one another.ABOUT Lori Anne De Iulio CasdiaBusiness & Marketing Strategist, Law of Attraction Practitioner & Master Mindset MentorFounder of LDC StrategiesFounder of Strategies By DesignFounder of Monarch LuminariesFounder of Soar to Success ProgramMotivational Speaker/Inspirational SpeakerEmcee/ModeratorMaster Mindset MentorLaw of Attraction PractitionerHost of HEALTHY LIFESTYLE (LI News Radio/I Heart Radio/InTune/Sound Cloud/YouTube)Publisher/Owner of Port Lifestyle MagazinePerformer/VocalistColumnist for LIBNCertified Herbalist & AromatherapistAwarded the 50 Top Most Influential Women in 2018Lori Anne’s personal philosophy is “We are all here to serve others and lift each other up. Be the best you because everybody else is taken.”Links Website: LDCStrategies.comLDC Facebook: https://www.facebook.com/LDCStrategies/Healthy Lifestyle with Lori Anne Facebook: https://www.facebook.com/HealThyLifes...Instagram: https://www.instagram.com/healthy_lif...You can also Listen to Healthy Lifestyle with Lori Anne on your favorite app: I Heart Media | iTunes (Apple Podcasts) | Google Podcasts | Spotify | Spreaker | Sound Cloud | TuneIn | YouTube

See our website for the full show notes for this episode. Below is the recipe for one of the cocktails we discussed on the show. www.SpiritsofWhiskey.com BLOOD IN THE WATER Anthony Valenti @ Hearth & Dram Denver Ingredients (Makes 2) · 120 ml / 4 oz Laphroaig 10 Yr · 15 ml / ½ oz Maraschino liqueur · 45 ml / 1 ½ oz Grapefruit juice · 30 ml / 1 oz Orgeat · 4 dashes blackstrap bitters Method Shake w/ ice Empty into Collins glass · 30 ml / 1 oz Amaro di Angostura Float over top Grapefruit swath fashioned into shark --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/spirits-of-whiskey/message Support this podcast: https://anchor.fm/spirits-of-whiskey/support

On this episode of Marti’s Music Kitchen, we are cooking with Portland’s Glamour Girls, The Starella Sisters. Glam cocktails & hors d’ouevers. Classy is back! Summertime in a Glass Approx 1.5 oz Limoncello Approx 1.5 oz Vodka Sparkling lemon or lime water Muddled mint, mixed frozen berries, and limes Muddle the berries and mint in the bottom of your clear glass. Mix the Limoncello, vodka and sparkling water and adjust the taste as needed. Garnish with a mint sprig, drink and enjoy! Mai Tai 1 oz. fresh lime juice ½ oz. Curacao ¼ oz. Orgeat syrup ¼ oz. simple syrup 1 oz. dark Jamaican Rum 1 oz. amber Martinique Rum (can sub Myer’s legend 10 yr) 1 oz. Cuban Rum 6 drops Pernod (⅛ tsp) Dash angostura bitters Garnish: mint sprigs, umbrella, skewered pineapple and cherry, pineapple leaves Shake ingredients with plenty of crushed ice. Pour un-strained into double old-fashioned glass or your favorite tiki cup. Sink your spent lime into the drink. Garnish with a mint sprig, umbrella, skewered pineapple and cherry. The Best Smoked Salmon Spread 1 (8 oz) pkg softened cream cheese 6 oz. smoked salmon, chopped ¼ cup capers, or to taste 2 T. chopped green onion (optional) 1 ½ tsp. Chopped fresh dill ¼ cup heavy whipping cream 3 dashes Worcestershire sauce 3 drops hot pepper sauce 1 squeezed fresh lemon Process cream cheese in a food processor to soften completely; add salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth. “Victory Dip” Here is the link to the recipe and info for the wartime. https://the1940sexperiment.com/tag/wartime-eggless-mayonnaise/ Savory Shrimp by Julie Starella Sesame rice crackers 1 english cucumber sliced in rounds Dice : 1/2 lb precooked jumbo shrimp 1 green onion 1 stalk of celery Mix above ingredients with: 4 heaping tablespoons mayo, dill pickle relish and cayenne pepper to taste. Place cucumber slice on cracker and heap shrimp mixture on top. Garnish as you please. Showboat Deviled Eggs Kristen Starella's deviled egg recipe was inspired by Radar restaurant Chef Jonathan Berube and Lily Tollefsen. She would like to give them a special shout-out for creating the best deviled eggs she's ever eaten and for generously telling her what appears to be their entire recipe. Hard-boil, then cool eggs in ice water. (I love my Dash egg cooker.) (For easy-peeling eggs: use less-than-fresh ones, and keep in water before cracking.) Halve egg whites; put yolks in food processor. Add the following: Terribly imprecise measurements for 12 whole eggs 2 Tb Edmond Fallot Dijon mustard 1 tsp smoked paprika 1 tsp garlic powder 1/2 tsp curry powder Couple grinds fresh pepper 1-2 dashes cayenne pepper (Can add minced kaffir lime leaves or dill) Pulse gingerly until in small crumbles. Then add (again, this is typically eyeballed): 3 heaping spoonfuls Best Foods mayonnaise 1 tsp dill pickle juice 1 dash fish sauce 1 drop liquid smoke (Drip onto spoon first!) 1-2 squeezes lemon juice Pulse again until just combined. Separation may occur with too heavy a hand. Taste. Add salt if needed (sub celery salt) Spoon mixture into a zipper bag, seal, and mash more if needed, until smooth. Clip a corner and squeeze yolks into egg white halves. Garnish with any of the following: Capers, Dill, Minced onions crisp-fried with avocado oil. My favorite tip for cutting raw onions: make someone wearing contact lenses do it. There is a secret ingredient that I will only reveal in my last remaining breaths! Watermelon with Balsamic Vinegar That’s it! But the ingredients are key... Hermiston watermelon and Third Street Oil and Vinegar’s Fig- and peach-infused balsamic vinegars are what make this dish truly sublime. http://MartiMendenhall.com http://Patreon.com/MartiMendenhall https://www.facebook.com/starella34/ Instagram handle: @thestarellasisters https://www.instagram.com/thestarellasisters/

In this episode, we answer user submitted questions about spirits and cocktails. Specifically, the topics we cover include: Why moonshine is illegal, and also why legal distillers can sell products called "moonshine" The difference between the dry shake and reverse dry shake method for creating egg white cocktails How to create your own house made orgeat and falernum with an eye toward shelf stability And a cocktail challenge involving the state of New York and a visiting family contingent from Italy Submit your mailbag questions to podcast@modernbarcart.com, and maybe your query will be featured on a future mailbag episode!

This week the lawyers are joined by Natalie Finegar.  Natalie served in the Office of the Public Defender for 21 years and 2 years ago joined private practice.  She worked as a supervisor in Baltimore City's infamous Central Booking and Intake Facility, as a Northwest Defender Project supervisor, and as the Deputy District PD for Baltimore City.  Natalie has seen it all during her time defending indigent criminals in Baltimore.  Natalie brings a spark and fire to the conversation when discussing the rights of the sick, mentally ill, and downtrodden.  Today we sample the Trader Vic's Mai Tai recipe.  Here is some history to the drink and a huge shout out to CLOCK restoration at QG for saving the day with the Orgeat syrup. Here's the ingredients: 1 oz amber Martinique rum 1 oz dark Jamaican rum 1 oz fresh lime juice 1/2 oz orgeat syrup 1/2 oz of Cointreau garnish with mint (a lime if you like) Add all ingredients to a cocktail shaker, except the garnish. Shake and strain into a rocks glass filled with crushed ice. Garnish with fresh mint and a lime if you fancy that. You can also float some dark rum on top of the cocktail. On the agenda for today Part 1: Discussion of the Alabama and Georgia abortion laws. I can't believe it's not Baltimore: Follow up to DUI on horse - Livestock = farm equipment under transportation article But NOT on a electric personal mobility device  PART 2 Can you be Facebook friends with a Judge and still appear in front of them as an attorney? DNA databases and Cold Criminal cases.  Should you get a DNA ancestry test?  resounding NO from the lawyers. 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 Up Next Creative, LLC.

This week the lawyers are joined by Natalie Finegar.  Natalie served in the Office of the Public Defender for 21 years and 2 years ago joined private practice.  She worked as a supervisor in Baltimore City's infamous Central Booking and Intake Facility, as a Northwest Defender Project supervisor, and as the Deputy District PD for Baltimore City.  Natalie has seen it all during her time defending indigent criminals in Baltimore.  Natalie brings a spark and fire to the conversation when discussing the rights of the sick, mentally ill, and downtrodden.  Today we sample the Trader Vic's Mai Tai recipe.  Here is some history to the drink and a huge shout out to CLOCK restoration at QG for saving the day with the Orgeat syrup. Here's the ingredients: 1 oz amber Martinique rum 1 oz dark Jamaican rum 1 oz fresh lime juice 1/2 oz orgeat syrup 1/2 oz of Cointreau garnish with mint (a lime if you like) Add all ingredients to a cocktail shaker, except the garnish. Shake and strain into a rocks glass filled with crushed ice. Garnish with fresh mint and a lime if you fancy that. You can also float some dark rum on top of the cocktail. On the agenda for today (Part 1): Discussion of the Alabama and Georgia abortion laws. I can't believe it's not Baltimore: Follow up to DUI on horse - Livestock = farm equipment under transportation article But NOT on a electric personal mobility device  Part 2 Can you be Facebook friends with a Judge and still appear in front of them as an attorney? DNA databases and Cold Criminal cases.  Should you get a DNA ancestry test?  resounding NO from the lawyers. 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 Up Next Creative, LLC.

Our episode this week goes on the road to the Central Coast of California - in  San Luis Obispo County. There's been a recent booze boom in this already thriving wine country, with nearly a dozen distilleries now forming a Paso Robles Distillery Trail. The wine makers turned distillers I spoke with shared how SLO may be one of the most exciting new regions for spirits production in the country. Interviews: Alex and Monica Villicana from Re:Find Distillery and Joe Barton and Stephen Kroener of KROBAR Craft Distillery.   This week's cocktail recipe was inspired by a drink I had at Fish Gaucho in Paso Robles, made entirely of local ingredients. It was one of my absolute favorites on this trip, "The Highwayman".    The Paso Robles Cocktail 2 oz Re:Find Gin 1/2 oz Yes Cocktail Co. Orgeat 1/2 oz Meyer Lemon Juice 1/4 oz Lavender Honey Syrup a few dashes of Slo Bitter Co. Charred Cedar Blackstrap Bitters Sparkling Water   In an ice-filled shaker, shake all ingredients except for the soda until well chilled. Strain into a rocks glass with a large cube. Top with sparkling water and edible flowers to garnish.    Links: Paso Robles Distillery Trail Re:Find Distillery KROBAR Craft Distillery Bit by a Fox Links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox   music: https://www.humanworldwide.com

Have you ever wanted to launch your own liqueur? Or wondered what it would take to grow your favorite housemade ingredient into a brand available around the world? Then tune in this week & see how the founders of L'Orgeat almond liqueur managed to do just that after years of making orgeat in their kitchen.    LEARN MORE:   L'Orgeat https://www.lorgeat.com   ==============================   Join us every Monday as star bartender, Erick Castro, hangs out with some of the top bartenders from around the world while drinking a little bit of whiskey. The truth about bartending comes to the surface, since nothing is off limits and topics range on everything from sleeping with customers to the first time you got drunk.   FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge   FOLLOW US ON TWITTER:   Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge      

Hey guys, Welcome to 2019. A new year and new episode. Cam is not on this episode as he is skiing the slops of Vancouver (Cam..don't break a leg). We have a few of my regular guests from Earl of Sussex that are filling in for Cam. This episode we talk about Trader Vic's famous cocktail: Scorpion Bowl (His third best seller). Congrats to Shelley Price for winning our December contest!! We talk about this bowl that a group of guests can share and came from the Polynesian traditional tribal bowl (was known as Kava Bowl). It was originally in their culture made from a plant called Kava which like Cannabis which has medical qualities such as boosting your immune system and fight of inflammations, help sleeping and mental awareness. But like every drug, there are some bad side effects such as dry flaky skin; yellowness of skin, finger nails and hair; lung problems; not able to process protein and losing weight. We talk about how tribe's men would consume this drink which would be offered to visiting tribe's men and the custom to enjoy this drink. We go over Trader Vic's, Steve Crane's and Smuggler Cove's recipe as well. Why does Trader Vic's bowl are offered with 20 inch straws to the table? Find out! Mike get the the fire extinguisher!! Who is Steve Crane?? Find out!!! The bowl we are using the "Indiana Jones: Last Crusade" holy grail gold bowl...yes we are worthy!! We figure out some food to go with this amazing drink with our French Chef that has Rum baked bananas...yummy! (recipe will be on our website: www.tikicentralcanada.ca) Trader Vic's recipe: 6 oz light rum, 1 oz brandy, 1.5 oz orgeat syrup, 4 oz lemon juice, 6 oz OJ, 2 cups of crushed ice : BLEND FOR 10 SEC. pour into a ceramic bowl (scorpion bowl) Steve Crane's recipe: 2 oz gold Puerto Rican rum, 2 oz gin, 1 oz brandy or Cognac, 2 oz orange juice, 1 oz fresh lime juice, 1 oz sugar syrup, ¾ oz orgeat syrup, 8 oz (1 cup) ice, Put everything in a blender. Blend at high speed for 5 seconds Smuggler's Cove: 2 oz fresh lime juice, 4 oz fresh orange juice, 1 ½ oz SC Demerara syrup, 2 oz Orgeat, 2 oz brandy, 4 oz London Dry Gin, 4 oz blended lightly aged rum Rum Baked banana recipe: Ingredients: Firm bananas about 4, ½ cup fresh orange juice, 3 TBLS dark spiced rum, 2 TBLS brown sugar, ½ TEASP ground ginger, ½ TEASP ground cinnamon, 2 TBLS organic coconut oil Instructions: Preheat the oven to 350°F., Slice the bananas into 1/2 inch slices, Place them in a baking dish, Spoon the orange juice and rum over the bananas. Sprinkle bananas with the ginger, cinnamon and brown sugar. Sprinkle small pieces of the coconut oil all over the bananas, Cover the baking dish with tinfoil and bake for about 15 – 17 minutes, Remove from heat and allow bananas to sit for about one minute, You can have over ice cream or eat them by themselves

Soooooo! Welcome Back. Heute Abend war ich kurz im Löwen, und Janine Quandt servierte mir einen ganze ausgezeichneten Tropfen, Stufe Zwei! KAMIN KICK * 40 ml Islay Whisky (Ardbeg 10Y) * 20 ml Rum (Bacardi 8) * 10 ml Port Wine (Six Grapes) * 10 ml Crème de Cacao Brun (Marie Brizard) * 20 ml Orgeat * 20 ml Lemon Juice Shake, strain, Coupette Dekoration: Long Orange Zeste , twisted Janine Quandt, November 2018 , Le Lion • Bar de Paris. "It's a fruity, warm and smoky twist on a Cameron's Kick. The idea arised when I tried to combine all my favorite flavors in my first drink. By the way, it's pretty and pink! Marian calls it lovingly - #fromtrashtocash.“ - Janine Quandt -- 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

The region of Savoie Mont Blanc in France is known for a lot of things - mountains, skiing, hiking, Michelin starred restaurants, but not usually its wines. That’s all changing as more and more of them are winning awards. I was invited by Savoie Mont Blanc Tourism to meet the folks who are spreading the word about the wines I’ve been sipping with my tartiflette when shushing the slopes of Chamonix. First I met Bernard Vissoud the Savoie wine specialist, who took me on a tour of the vineyards teaching me the history of the region, then I toured two of the local vineyards the Domaine Dupraz and the Domaine Edmond Jacquin who are open to visitors and ready to talk wines with anyone who is in the neighborhood. I have definitely become an ambassador of Savoie wines and have been introducing them to everyone I know. But don’t think just because it’s wine country that I wasn’t drinking a cocktail or two. 1883 Syrups are located in Savoie Mont Blanc and I was treated to a cocktail-making class with Brand Ambassador Johnny Salvo. Our cocktail of the week is one of the many that Johnny made for me. It’s called the Mauresque Mai Tai  - the Savoie twist on the Mai Tai or you could say a tiki twist on the local Mauresque cocktail, originally made with Absinthe and Orgeat. Ingredients 20 ml Pastis 20 ml Classic Rum (Cuban or Puerto Rican) 20 ml Sugar cane rum (Cachaca, Rhum Agricole) 20 ml Orgeat Syrup (Almond) 1 teaspoon of Orange Blossom Water 20 ml squeezed lime juice Aromatic Bitters Garnish - mint, slice of dried lime and a star anise Method Put all the ingredients into a shaker Add ice and then shake Double strain into a rocks glass filled with crushed ice Add a few dashes of aromatic bitters on the top Garnish with mint, slice of dried lime and a star anise You’ll find this recipe and all the cocktails of the week on ALushLifeManual.com, where you’ll also find all the ingredients in our shop. If you are heading to Savoie Mont Blanc, check out my latest post on bestbitsworldwide.com or the Savoie Mont Blanc Tourism or http://www.savoie-mont-blanc.com. Full Episode Details: https://wp.me/p90reB-3pr ----- Produced by Simpler Media Follow us on Twitter and Instagram New episodes every Tuesday, usually!!

The Mai Tai is a cocktail based on rum, Curaçao liqueur, orgeat syrup, and lime juice, associated with Polynesian-style settings. We think the Wall Street Journal said it best, “If you think of Tiki as the cocktail world’s sugary cousin with a penchant for bad Hawaiian shirts, then you haven’t had the good stuff.” Bitter Mai Tai Recipe: 1 ½ OUNCES CAMPARI ¾ OUNCE JAMAICAN RUM ½ OUNCE ORANGE CURAÇAO 1 OUNCE LIME JUICE ¾ OUNCE ORGEAT Add all ingredients to a cocktail shaker. Add a small amount of ice and shake. Strain over crushed ice into a rocks glass. Top with more crushed ice and garnish with a mint sprig. Leave us some feedback, and share with your friends to wrap up the summer this Labor Day. Music: Mai Tai Beach by Little Glass Men  

In this episode, we take a deep dive into homemade cocktail syrups, teaching you everything you need to know to make your own delicious cocktail mixers. We discuss: Popular sweeteners Instructions for stovetop syrups How to stabilize your syrups to avoid spoilage And much, much more  

Our next guest spent her early years in the woods foraging for tasty treats, leaving her mother in constant fear that she might nibble on a poisonous mushroom. Happily, we can report that Sigi Klein is alive and well and using those same herbs to build her cocktails. Working as at Gelbes Haus, the oldest cocktail bar in Nuremberg, Sigi revealed how she ended up as a Chef de Bar in the first place. Our Cocktail of the Week is the Schorsch Ingredients: 5 crushed cloves 4  mint leaves 5 cl Pear Schnapps 2.5 cl lemon juice 2.5 cl Orgeat syrup Crush the cloves and put them in the shake. Then add 4 slightly crushed mint leaves. Add the other ingredients to the shaker with ice and then shake it. Then fine strain it into a chilled cocktail coupette. You’ll find this recipe and all the cocktails of the week on ALushLifeManual.com, where you’ll also find all the ingredients in our shop. Until next time… bottom’s up!

Ich spreche es wie üblich falsch aus und wenn man genau sein will, ist es keine Mandelmilch. Oft schmeckt es wie ein billiger Chemiebaukasten, selten aber unglaublich gut. Aber wichtig für gute Mai Tais und einen Cameron's Kick. ORGEAT. MENEAU SIROP DE CANNE ORGEAT - u.a. bei Gourmemaison -> https://www.gourmemaison.de/meneau-sirop-de-canne-orgeat.html?___store=gourmemaison_default&pk_campaign=GoogleShopping&gclid=EAIaIQobChMIh52zqcm62QIVhhXTCh0H9QbtEAQYASABEgLtPfD_BwE CAMERON'S KICK Shaker, viel kaltes Eis 4 cl Monkey Shoulder Blended Scotch Malts 4 cl Writer's Tears 2 cl Meneau Sirop de Canne Orgeat 2 cl frischer Zitronensaft Shake, strain, Boooooom 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 spreche es wie üblich falsch aus und wenn man genau sein will, ist es keine Mandelmilch. Oft schmeckt es wie ein billiger Chemiebaukasten, selten aber unglaublich gut. Aber wichtig für gute Mai Tais und einen Cameron’s Kick. ORGEAT. MENEAU SIROP DE CANNE ORGEAT –…

Freedom a la Cart & Paula Haines Human trafficking is a complicated social issue -- it's difficult to speak about, which makes it harder to raise awareness, but it's even more challenging for one to survive and get back on their feet.  Freedom a la Cart is a social enterprise here in Columbus, which provides a working environment that helps victims of human trafficking develop the skills they need to succeed. How did they start? Freedom a la Cart started actually as DOMA International back in 2009 as a supportive arm to the CATCH Court program. CATCH Court is a specialty docket in Franklin County that gives survivors of human trafficking a second chance, treating them as victims instead of criminals. It's a two-year probationary program where they receive recovery assistance for addiction, trauma counseling and lots of support. Every two weeks, they come to court, and after two years of this intensive program they graduate and have their record expunged. But after going out in the world, they were being turned down for jobs, and still recovering from addiction, so DOMA International bought a food cart off of eBay, started making great sandwiches, and giving these ladies a chance to work at festivals. (Which is the fun fact why Freedom a la Cart has no e.) It grew from there into a catering business (because you can’t survive as a food cart business through a Columbus winter), and have since opened a cafe in the north branch of the Columbus Public Library.  (They are currently developing plans to open a full cafe in the city!) How does this drive their mission? As with any business, quality is key. But they learned that in order to utilize their ladies effectively, they had to develop a menu both that tasted great, and one that they could master. They also had to develop a support system and community that could create the right environment. What really struck me is that Freedom a la Cart is not about training women to work in the food industry - it’s about helping them developing skills so that they have a pathway to freedom: “No person should be bought or sold for sex. Not here in Central Ohio. Not anywhere.At Freedom a la Cart, we bring hope to survivors of human trafficking so they can build a new life of freedom and self-sufficiency. We believe that giving a woman practical job skills and developing a strong work ethic is vital for creating a pathway to freedom. So, we’ve created a safe place for restoration where survivors can heal, learn and grow as they prepare for sustainable employment within our community” -- Mission of Freedom a la Cart What is Eat-Up Columbus? Their annual Eat-Up Columbus event is just around the corner on February 10th. They bring together award-winning chefs to prepare an extravagant five-course meal, the funds of which go to support the social impact of their organization. Their menu is stellar, so check it out! Want to find out more? Website: freedomalacart.orgEat-up Columbus, February 10thFacebook: fb.com/FreedomalaCartInstagram: @freedomalacart1Twitter: @freedomalacartCATCH Court

Harlem Sunset • 2 oz. Maker’s Mark® Bourbon • ½ oz. Pineapple Juice • ¼ oz. Lime Juice • ¼ oz. Orgeat • 2 Dashes House Apple Bitters • 2 Dashes Angostura Capones’ Tail • 2 oz. Maker’s Mark® Bourbon • ¾ oz. Allspice Dram • ½ oz. Lime Juice • ¼ oz. Demerara • 2 Dashes Angostura Bitters

As we proceed with the forgotten cocktails, I’ve noticed that it’s more difficult to squeeze the interesting background out of them. Often it’s just a couple of words smashed together and attributed to a new recipe. In this episode’s cocktail it’s an attribution made in honor of a personality that I consider less than the cocktail inventor. The cocktail is named after the Italian-Sardinian general of the Crimean War. He was a dashing European fellow, Alfonso Ferrero Marmora, climbing the ladder of prestige through his political career in Europe by saving dignitaries from angry mobs, serving various political posts in other countries and leading an army in a strange little war. A French chef from England hoisted a glass of this beverage in the man’s honor. Alexis Soyer left France before his career really took off, but when he arrived in London, there was no stopping him.  He quickly gained employment as a chef in a prestigious restaurant where he immediately began implementing innovations that set the establishment apart from all others, including temperature controlled ovens, gas ovens and water cooled refrigerators. He’s responsible for setting up the first soup kitchens ever in response to the Irish Famine and the proceeds of his book when toward hunger relief. He was a leader in innovation and charitable contributions. As a personality he demonstrated the reason why every group of friends should have a chef in their midst. After an evening of drinking, he would invite his friends to a cellar restaurant called the Cave of Harmony where he would make them a greasy feast of comfort food at 2 am. He was also remarkable in his outrageous outfits and his tendency to sing and dance when the mood took him.  He was popular, compassionate, motivated and full of life. Then the Crimean War began. The Crimean War, as I have learned, was a bit of a strange scene. Since Napoleon’s bid for empire in the early 19th century, warfare just wasn’t the same as it had been for millennia. The established methodologies had been shaken up and new technologies were also changing how humans were fighting throughout the 19th century. The Crimean War was the first war since all of the new developments and countries throughout Europe were eager to try out their new toys and strategies. It was an experimental war. Alexis Soyer had been developing technologies and strategies to aid in maintaining supply lines and allowing soldiers to prepare and eat food while in the field. The Crimean War was an event where he could try out some of his ideas too.  It was during this conflict that Mssr. Soyer became familiar with Marmora and so named a punch he created after the man. This is what Michael made us at the Brixton.  The ingredients were as follows: 2 slices lemon peel 1 teaspoon sugar 1/2 oz dark Jamaican rum 1 oz brandy 1/2 oz maraschino liqueur 1/2 oz white Jamaican rum 2 oz orgeat syrup 1/2 oz lemon juice 4 oz soda water 3 oz chilled champagne This is one of the best drinks we have had since we started the project.  It was sweet, but still approachable, being light with many flavors of cherry and citrus interplaying with the effervescence. Michael needed some extra hands to craft this one for us because of its complexity, but we all agreed it was simply fucking amazing. Rachel was scheming for ways to make this one at home. All in all, this was the epitome of why I enjoy this project. The drink was fun to learn about and created a window into the past I had not known before. It was fun to make with ten ingredients and numerous steps, it challenged the bar staff but only enough to keep it fun. And, even though whether I like the cocktail is the least of interest to me, it was a delight to drink. This drink will be hard to top as we continue.