Podcasts about peychaud

In this week's episode, Kayla and Taylor discuss Margot Douaihy's 2023 novel Scorched Grace. Topics include lemon ribbons, New Orleans and how much we love it, how not upsetting a murder mystery is, the uniqueness of a nun (and a punk nun at that) solving mysteries, kickass feminist nuns, Sister Holiday's views on religion, how Nina is THE WORST, the interesting partnership between Sister Holiday and Riveaux, and the tragedy of Sister Augustine. Plus, we talk about our latest independent bookstore adventures. This week's drink: Sazerac via Friday Night Cocktails by A.J. DeanINGREDIENTS:¼ oz absinthe, to rinse1 tsp sugar4 dashes Peychaud's bitters2 oz rye whiskeyLemon twist, for garnishINSTRUCTIONS:In a lowball glass, add the absinthe and swirl to coat the inside of the glass. Discard the excess and set the glass aside.In a mixing glass filled with ice, add the sugar, bitters, and a few drops of water and mix until well combined. Add the whiskey and stir until chilled.Strain into the prepared cocktail glass and garnish with a lemon twist.Current/recommended reads, links, etc.:Blessed Water by Margot DouaihyAngels & Demons by Dan Brown (and really the whole Robert Langdon series)The Return of the Soldier by Rebecca WestWine: Taste, Pair, Pour by Charlotte Kristensen (from the Norwich Bookstore in Norwich, VT!)Follow us on Instagram @literatureandlibationspod.Visit our website: literatureandlibationspod.com to submit feedback, questions, or your own takes on what we are reading. You can also see what we are reading for future episodes! You can email us at literatureandlibationspod@gmail.com.Please leave us a review and/or rating! It really helps others find our podcast…and it makes us happy!Purchase books via bookshop.org or check them out from your local public library. Join us next time as we read A Tree Grows in Brooklyn by Betty Smith.

In this episode of The Cocktail Academy Podcast, we're taking a deep dive into one of the most essential yet often overlooked ingredients in cocktails – bitters. From the history of bitters to their role in cocktails today, we explore everything you need to know to master the art of balancing flavors in your drinks.What You'll Learn in This Episode:

It wasn't planned, but Martinis pop up a few times in this episode. Not in our product reviews, which feature Planteray Cut and Dry Coconut Rum and Tito's Handmade Vodka (although, come to think of it, the latter would make a fab base if vodka-based Martinis are your thing).As the title suggests, they're front of centre of our featured book 'The Martini – The Ultimate Guide to a Cocktail Icon' by Alice Lascelles; then they pop up in fine style in our bar review at one of the oldest restaurants in London – Rules, as well as in this week's Cocktail Hack with Simon Ford.With more than 20 years experience in the drinks industry under her belt, it's fair to say that this week's guest Charlotte Voisey knows her way around a Martini. But rather than that, we're talking to her about her brand new, exciting role as Executive Director of the Tales of the Cocktail Foundation. Tune in to find out more.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Split-base Sazerac10ml absinthe rinse30ml cognac30ml rye whiskey10ml sugar syrup4 dashes Peychaud's Bitters1 dash Angostura Aromatic Bitters10ml Absinthe rinseMethod:Chill an old Fashioned glass, then swirl with absinthe to coat. Then add remaining ingredients to mixing glas and stir over ice. Strain into glass them=n garnish with a lemon twist.In this episode:Planetary Cut & Dry Coconut RumRules RestaurantThe Martini – The Ultimate Guide to a Cocktail Icon by Alice LascellesThe Winter Garden Cocktail Bar at RulesTito's Handmade VodkaThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

We're chatting about the comics you liked as a little kiddo this week! The topic was inspired by a thread in the DD forums. This is always a fun topic and I always have to mention Asterix because it was so amazing. This week Tantz had to bow out but we have Gunwallace to replace her, and Banes is back! Gunwallace is a fellow Antipodean, that means he and I share many of the same cultural touch stones, particularity the comic Footrot Flats. (Tantz is still on the Patreon only video) Footrot Flats is a newspaper comic by the New Zealand creator Murry Ball. It's about a working sheepdog called “Dog” who lives on a farm owned by Wal, a single guy who works hard, drinks beer, and loves rugby. It's a comic that Australians saw as very “Australian” because it played into the mythological rural, working class image that we invented for ourselves, New Zealanders who have a similar history and felt the same, hence the shared popularity of this amazing very classically Kiwi comic from New Zealand. Footroot flats comics be seen in many great collected works as well as an awesome animated film from the 1980s called “Footrot flats: The Dog's tale”. I fondly remember it for the hit theme song sung by New Zealand singer Dave Dobbin, “Slice of Heaven” which is one of my favourite ever songs. Gunwallace has even designed a cocktail inspired by it. I will list the recipe here and I urge to try it while listening to that song! Cocktail recipe! Slice of Heaven — Dave Dobbyn & Herbs 50 ml Beerenburg jenever herbal gin 20 ml Drambuie 2 dashes bitters Half-fill an Old Fashioned Glass with ice, pour ingredients into glass. Add dashes of bitters. Stir gently. Garnish with a slice of orange. We used : Sonnema Berenburg, Drambuie, Peychaud's Bitters -New Zealand Music Cocktails by David Tulloch & Michael Sutorius The comics you enjoyed as a kid are determined by what was available to you at the time. For me what I recall most are the newspaper strips like Modesty Blaise, Mandrake the Magician, Wizard of Id, Crock, B.C., Footrot Flats, Hagar the Horrible, Peanuts, Blondie, Denis the Menace (British version), Andy Cap, Torkan,The Far Side, Garfield… The comics I actually bought were the Commando war comics, Scrooge McDuck, Mad Magazine, and The Phantom, which was very popular in British Commonwealth countries. I loved Asterix but would only get those from the library. Looking back a lot of those comics were quite influential on my art style and even my outlook on the world in some cases. My character Pinky has a LOT of modesty Blaise in her look, and I can see that I thought of myself as Torkan! Which comics did YOU like as a kid, which can you say STILL influence you now?   This week Gunwallace has given us a theme inspired by Snake in the Office - Chaotic, sexy, rocking, snake charming to layers of groovy electric guitar and a piano tiptoeing around with a charming little tune tying it all together like a fine Persian rug! A sinuous synth clarinet impersonates a snake charming flute while giving us a lovely 1920s feel. Topics and shownotes Links Slice of Heaven, theme song to Footrot Flats https://www.youtube.com/watch?v=M0pWejAnLUQ Forum Thread - What comics did you grow up on? - https://www.theduckwebcomics.com/forum/topic/179874/ Featured comic: Rebellion the monster inside us - https://www.theduckwebcomics.com/news/2025/jan/28/featured-comic-rebellion-the-monster-inside-us/ Featured music: Snake in the Office - https://www.theduckwebcomics.com/Snake_in_the_office/ - by Athorist, rated T. Special thanks to: Gunwallace - https://www.theduckwebcomics.com/user/Gunwallace/ Ozoneocean - https://www.theduckwebcomics.com/user/ozoneocean Banes - https://www.theduckwebcomics.com/user/Banes/ VIDEO exclusive! Become a subscriber on the $5 level and up to see our weekly Patreon video and get our advertising perks! - https://www.patreon.com/DrunkDuck Even at $1 you get your name with a link on the front page and a mention in the weekend newsposts! Join us on Discord - https://discordapp.com/invite/7NpJ8GS

Never before on Cocktail College have we covered a cocktail that's so defined by the inclusion of a very specific type of bitters as today's drink: the Fourth Regiment. The bitters in question are of the celery variety, the drink is a riff on the Manhattan, and our guest is Chris Lemperle, who runs the bar at New York's Crane Club. Listen on (or read below) to discover Chris' Fourth Regiment recipe — and don't forget to like, review, and subscribe!Chris Lemperle's Fourth Regiment Recipe Ingredients - 1 ½ ounces rye whiskey, such as Rittenhouse- 1 ½ ounces sweet vermouth, such as Carpano Antica- 2 dashes Peychaud's bitters- 2 dashes orange bitters- 2 dashes celery bitters- Garnish: lemon twistDirections 1. Add all ingredients to a mixing glass with ice.2. Stir until well chilled.3. Strain into a chilled coup or Nick & Nora glass and garnish with a lemon twist.Chris Lemperle's Cavalier Recipe Ingredients - ½ ounce rye whiskey, such as Rittenhouse- ½ ounce Calvados, such as Domaine du Montreuil Pays d'Auge- ½ ounce single malt Irish whiskey, such as Bushmills 10 Year- ½ teaspoon cane syrup- 2 dashes Peychaud's bitters- 2 dashes orange bitters- 2 dashes celery bitters- Garnish: lemon twistDirections 1. Add all ingredients to a mixing glass with ice.2. Stir until well chilled.3. Strain into a chilled Coupette and sidecar, and garnish with a lemon twist.

Das Jahr geht zu Ende und wir rekapitulieren was bei uns, aber auch was in der Welt der Cocktails passiert ist. Frohe Weihnachten, frohe Feiertage und frohes Neues Jahr. Danke für eure Likes, Kommentare, Nachrichten und das viele, viele Zuhören. Euer Manu & Chris ❤️[Werbung]Unser Barequipment wird von @lacari_de gesponsert. Wenn ihr auf der Suche nach guten Shakern oder anderem Zubehör seid, hier ist unser Link:https://www.lacari.de/DLRUnser eigenes Cocktailset: https://www.lacari.de/products/dlrOder benutzt einfach den Rabattcode DLR für 10% Rabatt. Einen Riesendank an Lacari![Werbung Ende]#barkeeper#podcast #podcastdeutsch #drinkstagram #drinks #dieletzterunde #barkeeperpodcast #cocktailpodcast #bleibtdurstig #fyp #cocktails #freiburg #barfreiburg #lacari #spirituosen #fragdenbarkeeper #cocktailreview 00:00:00 Intro00:10:05 Drink der Woche00:22:52 Thekengespräche - unsere liebsten Drinks00:38:06 Cocktailreview 202400:56:34 Reviewcorner01:18:33 Outro——————————-PEN PAL* 3cl Tequila* 1,5cl Aperol* 2,25cl Zitronensaft* 1,5cl Zuckersirup (2:1)* 2 dashes Peychaud oder Creole Bitters* 3-5cl PerlweinAlle Zutaten bis auf den Sekt in einen Shaker geben und für ca. 15 Sekunden auf Eis shaken. Mit frischem Eis in eine Coupetteschale doppelt abseihen und mit Perlwein aufgießen. Mit einer Zitronenzeste garnieren.——————————-Introsamples von Pixabay:​ * Intro und Outro: Let it Go von ItsWatR* Drink der Woche: Intrigue Fun von Musictown* Thekengespräche: Cool Piano Jazz von JuliusH* Reviewcorner: Intro von Edgar11Alle Soundeffekte sind ebenfalls von Pixabay.

Dawn Brodey has a big brain, and a big sense of humor! Comedian, Actress, History Channel SME, Houseboat Captain, and host of the hilarious historical podcast, HILF: History I'd Like to F*ck. Together, the 3 of us make the La Louisiane and yet another, Vieux Carre. This time Uncle Brad ACTUALLY get's into the history of the drink(s). Be sure to check out the history of... toasts on Daws show HILF 74 – The Toast with Jules and Uncle Brad    A La Louisiane Glass: Coupe Glass  Garnish: Fancy cherries (2)   Directions & Ingredients  In mixing glass add:  1.0 oz Rye Whiskey (100 proof best)  1.0 oz Sweet Vermouth  0.5 oz Benedictine D.O.M. liqueur  0.5 tsp of Absinthe  2 dash Peychaud's bitters  2 tsp of chilled water  Stir for 20 seconds  Strain and pour into your coupe glass  Add garnish, 2 fancy cherries     Vieux Carre  Glass: Double rocks glass  Garnish: none  Directions & Ingredients  In mixing glass add:  0.75 oz of Straight Rye Whiskey  0.75 oz of Cognac  0.75 oz of Sweet Vermouth  2 tsp of Benedictine DOM liqueur  2 dash Peychaud's bitters  1 dash Angostura bitters  Ice  Stir for 20 seconds  Strain contents over ice in your rocks glass  No garnish    TIP: If you find yourself in Salem in 1718, stick to... mmmaybe just listen and find out    HILF Podcast  IG: @hilfpodcast    Dawn Brody  Website: www.dawnbrody.com   IG: @dawnbrodey    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

durée : 00:04:50 - La Chronique vin de Jérôme Gagnez - par : Jérôme Gagnez - Le sommelier Jérôme Gagnez suggère un accord tout indiqué pour aller avec le ceviche, et produire des accords merveilleux à faire. La perle rare c'est un crémant de Bordeaux.

Dawn's guests are two connoisseurs of drinking, Juliana McIntosh and Brad Sutton - the neice-and-uncle-team behind the hit podcast, The Art of Drinking.  Jules is an influencer in the craft cocktail space (what?); and her real-life uncle Brad serves up classic cocktail recipes and history. Swoon!GET JULE'S BOOK - Pretty Simple Cocktails**During the episode, we make and drink 2 cocktails! Recipes and approximate time-code in the episode when we start making ours is below so you can toast along with us!COCKTAIL #1 - The View Carre. [00:13:00]3/4 oz Rye whiskey (higher proof, like 100 proof but not more. Rittenhouse makes a good one)3/4 oz Cognac (I like Pierre Ferrand Ambre but Remy Martin VSOP works well too)3/4 oz   Strucchi Rosso Vermouth (or Dolin Rouge)2 tsp Benedictine D.O.M. (make sure it's DOM and not B&B)2 dash Peychaud's bitters (white label, red liquid)1 dash Angostura bittersIn mixing glass add all ingredients and fill the mixing glass with ice so you have more ice than liquid.Stir for 20 - 30 seconds.Using hawthorn strainer, strain into chilled rocks glass over large cubeGarnish with lemon peel  COCKTAIL #2 - The Black Manhattan [00:40:00]2 oz Rye whiskey (use your favorite Rye. The Rittenhouse might work well here, but could get hot)1 oz Averna Amaro1 dash Angostura bitters1 dash Orange bittersIn mixing glass add all ingredients and fill the mixing glass with ice so you have more ice than liquid.Stir for 20 - 30 seconds.Using hawthorn strainer, strain into chilled coupe glass.Garnish with brandied cherry / luxardo cherry (or something similar)  - just drop it in or put it on a pick if you're fancy---Join us for HILF LIVE - Wednesday, Dec. 11th @8PM - Flappers Comedy Club. Burbank, CA---SILF's (Sources I'd Like to F*ck)Book - The Royal Toast Master: Containing many thousands of the best toasts old and new to give brilliancy to mirth and make the joys of the glass supremely agreeable. INCLUDES: The Seaman's Bottle Companion: Being a selection of Exquisite Modern Sea Songs by J. Roach.    *Yes this is real! ---LILF's (Link's I'd Like to F*ck) See Dawn on THE HISTORY CHANNEL!Crazy Rich AncientsHistories Greatest Mysteries (multiple seasons)Check out HILF MERCH now available on Redbubble! Stickers, t-shirts, bags and more!HILF is now on Patreon!Buy Me a Coffee---WANNA TALK? Find us on Instagram or email us hilfpodcast@gmail.comTheme song: Composed and performed by Kat Perkins.

Sergio Mendoza's family has been farming agave in the highlands of Jalisco for five generations. Five. And now he's partnered with Jim Ruane to bring the world Cierto tequila. The two sit down with Greg to talk about Highland vs. Valley tequila, what it's like to work with your uncle, the controversy over additives that won't go away, and how exactly Sergio learned to balance three glasses in his fingertips at once.Plus, Thanksgiving is coming up. I know right? Greg has some words of wisdom for anyone who isn't feeling it this year.Follow Cierto on Instagram at @ciertotequilaLove The Speakeasy but wish there was more? Check out Bottled in Bond, our new Patreon podcast exclusively for you, our best regulars! Join now for sponsor-free listening, video podcasts, access to pre-sales and drink recipes from all our guests. Higher proof and aged to perfection, check it out now at patreon.com/BottledinBondFill out HRN's listener survey at heritageradionetwork.org/survey and be entered to win a $250 gift card at Goldbelly!Check out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.And back by popular demand, Shaker & Spoon is bringing you another thrilling journey through the world of bitters! They come in small dashes, yet open up enormous and wide-ranging flavor possibilities! Check it out using our exclusive link just for Speakeasy listeners at https://www.kickstarter.com/projects/shakerandspoon/the-better-with-bitters-experience-the-journey-continues?ref=e0dh75 And now, without further ado, Greg's Thanksgiving cocktail recipe: Apple Bottom Gene 1.5oz Laird's Bonded Apple Brandy .25oz Peychaud's Aperitivo .75oz Lemon Juice .5oz Orange Juice .75oz Cinnamon Syrup *Shake or pre-batch for larger gatherings. Top with ice and sparkling water for a collins or hot water for a toddy. Either way, lemon wheel garnish. Photo Courtesy of Sergio Mendoza. Don't forget to click SUBSCRIBE and RATE the show if you can. 

We talk to Dr. Amy Brady who is the author of, Ice: Mixed Drinks to Skating Rinks. She gets into the mind blowing history behind ice - who knew? Chase Haider, founder of Klaris, joins us as well. Brad teaches everyone how to make a Vieux Carre (you need to make this!!!) and Sazerac. Be sure to pick up a copy her book, we only scratch the fascinating surface of ice. Vieux Carre recipe: Glass: Double Rocks Garnish: none Directions & ingredients In a Mixing Glass add: 0.75 oz of straight rye whiskey  0.75 oz of cognac 0.75 oz sweet vermouth  2 tsp Benedictine D.O.M.  2 dash Peychaud's bitters  1 dash Angostura bitters  Ice!!!  stir for 20-30 seconds  Strain (hawthorn strainer) over ice in rocks glass  No garnish    Get your Zibiotics Pre-Alcohol Probiotic here: zbiotics.com/ARTOFDRINKING  Be sure to enter the code ARTOFDRINKING for 15% off your first order    The Art of Drinking  IG: @theartofdrinkingpodcast     Jules  IG: @join_jules  TikTok: @join_jules   Website: joinjules.com    Brad   IG: @favorite_uncle_brad    This is a Redd Rock Music Podcast  IG: @reddrockmusic  www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

This film was done so beautifully for such a hard subject matter to discuss. Play Date was a film that I am glad I got to watch for HollyShorts, but so glad I was able to interview Amberlee Colson and Laura Campbell to dive deeper into the film. According to their website (playdate-film.com), the short film is about two estranged mothers reunite to make sense of their daughter's last play date. I hope that you can check it out sometime and I hope this film reaches so many people. “Play Date is an attempt to comprehend not only the depth of loss incurred by the parents of school shooting victims, but also the mental contortions the rest of us have to perform in order to keep living in a world where a day at school or a night at the movies can mean the end of the world as we know it.” - Gavin Broady Writer's Statement Sazerac Dream Cocktail: Ingredients Absinthe, to rinse 1 sugar cube 1/2 teaspoon cold water 4 dashes Peychaud's bitters 2 1/2 ounces rye whiskey Garnish: lemon peel Directions Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside. In a mixing glass, muddle the sugar cube, water and the Peychaud's bitters. Add the rye whiskey, fill the mixing glass with ice and stir 15­–20 seconds, until well-chilled. Strain into the prepared glass. Twist the lemon peel over the drink's surface to express the peel's oils, then garnish with the peel. Tetris Cocktail (adultbar.com.au): Ingredients 30ml of Curaçao Red Senior Co 30ml of Curaçao Green Senior Co 30ml of Curaçao Blue Senior Co 150ml of Lemon Soda Directions (served room temperature) Add water into glass. Use three shot glasses. Place each curaçao into shot glasses. Pour the lemon soda into short glass. Drink each curaçao at a time with the soda. Beguiling. Grilled Cheese Martini (thrillest.com): Ingredients 4 cups vodka 2 cups tomato juice 1 bunch basil, removed from stems 1 handful orange cherry tomatoes 6 slices white bread 6 slice cheddar cheese Balsamic glaze 3 slices prosciutto Ice Coffee filters Directions On a griddle, butter one side of 6 pieces of toast and place them butter-side down. Allow them to crisp up, but not fully brown, and place a slice of cheddar cheese on each un-buttered side of toast. Allow cheese to melt slightly and flip sandwiches together to make 3 separate grilled cheese sandwiches. Continue to flip the sandwiches until they form a nice golden crust. Slice each sandwich in quarters and stuff into a mason jar. Fill the mason jar entirely with vodka. Allow grilled cheese and vodka to infuse overnight. Fill an ice cube tray with tomato juice and stick into the the freezer overnight. Strain out the vodka by placing 2 coffee filters into a strainer. Pour the vodka through carefully, assuring the filters are straining out any lipids. You can also fish out the sandwiches and squeeze the liquid soaked up by the bread. Set vodka aside. On a griddle, crisp up the prosciutto and break into small bits and place on a small plate. On another plate, pour a layer of balsamic glaze. Rim your glass first with the balsamic glaze and then with the prosciutto bits. Set aside. In a shaker, muddle the basil and cherry tomatoes. Pour in 4 oz of the vodka and ice and shake vigorously. Strain and pour the drink into the glass over a single tomato ice cube. Top with two mini grilled cheeses on a skewer and serve.   Play Date Drinking Game: Drink when... you're uncomfortable. you see pink. you see food or drink. you see Tetris. As always, drink responsibly and with others. Follow or subscribe wherever you listen to the podcast. Follow me on Instagram and Twitter at @Line_Drunk. --- Support this podcast: https://podcasters.spotify.com/pod/show/linedrunk/support

A singular icon in the pantheon of American classic cocktails, the Sazerac has not experienced the same experimentation we've seen with the likes of the Old Fashioned, Manhattan, and even Martini over the last few decades. But that doesn't mean we can't reconsider its build and serve. So that is our very task today as Cocktail College hosts returning guest Sother Teague. Listen on or read below to discover Sother's Sazerac recipe — and don't forget to leave a rating, review, and subscribe! Sother Teague's Sazerac Recipe Ingredients - Heavy bar spoon 2:1 Demerara or Petit Canne simple syrup - 2 dashes Peychaud's bitters - 1 dash Angostura bitters - 2 ounces 100-proof rye whiskey, such as Rittenhouse - Garnish: lemon twist, absinthe Directions 1. Add all ingredients to a mixing glass. 2. Add one cracked Kold Draft cube then fill with ice. Stir until well chilled and diluted. 3. Pull a heavy rocks glass from the freezer. 4. Spray one pump of water and then two pumps of absinthe from atomizers. 5. Strain chilled Sazerac into the glass and garnish with an expressed lemon peel.

We're calling it. And we're bringing receipts. The Giants are bad. In this Mid-week Review our critics break down just how bad the Giants have been and for how long. And worse, they're still boring.In the lighting round Matthew goes back to the future, Ben feasts at Taco Bell, and the cocktails get bigger.Look, we recorded this when things were the most bleak. Before Robbie Ray threw 5 hitless innings. Before the Giants had their first 4+ run inning since June 30th. But we stand by it!On the cocktail side of things Ben is drinking a Cablegram and Matthew is drinking an HBD. Recipes below.Cablegram2 oz Rye Whiskey (100 proof)3/4 oz Ginger Syrup1/2 oz Lime JuiceClub SodaCombine the rye, ginger syrup and lime juice in a highball or collins glass with ice. Stir to combine. Top with club soda.HBD2 oz Gin1/2 oz Elderflower Liqueur3/4 oz Strawberry Syrup1 oz Lemon Juice3 dashes Peychaud's Bitters1/4 tsp Absinthe for rinsePrepare a chilled coupe glass by rinsing with absinthe and discarding any extra. Combine all other ingredients into a cocktail shaker with ice and shake for 10-12 seconds. Double strain into the prepared glass. Garnish with a lemon twist or strawberry.

In this week's episode, Kayla and Taylor discuss Alex Michaelides's 2019 novel The Silent Patient. Topics include Greek pronunciations, the readability of thrillers, and the use of “bitch”. Plus, we compare Anita de Monte and Alicia Berenson. This week's drink: Alcestis (made by Taylor!)INGREDIENTS:1.5 oz Kitron (or other citrus-flavored liquor)Cucumber, choppedMint leavesTonic waterPeychaud's bittersINSTRUCTIONS:Muddle cucumber and mint with the Kitron in a tall glassPour in ice and stirTop with tonic water, add a few dashes of Peychaud's bitters, and stir againCurrent/recommended reads, links, etc.:Subscribe to our Patreon, where we discuss “lower-case-l” literature and have a silly good time doing it! Follow us on Instagram @literatureandlibationspod.Visit our website: literatureandlibationspod.com to submit feedback, questions, or your own takes on what we are reading. You can also see what we are reading for future episodes! You can email us at literatureandlibationspod@gmail.com.Please leave us a review and/or rating! It really helps others find our podcast…and it makes us happy!Purchase books via bookshop.org or check them out from your local public library. Join us next time as we discuss American Indian Stories by Zitkála-SáHere is the cocktail recipe for next week's episode if you want to drink along with us!Charred Corn Fizz via The Inspired HomeINGREDIENTS:1 Ear corn1 oz Anejo tequila or mezcal1 oz Amontillado sherry.5 oz Fresh squeezed/strained lemon juice.5 oz Honey syrup (or burnt honey syrup)1 Pinch salt1 Splash heavy cream1 Splash seltzer1 Healthy pinch of basil to taste128 g (⅓ cup) Very hot water200 g (⅔ cup) HoneyINSTRUCTIONS:For the Corn Base: Heat an oiled grill to medium high, then char corn all over (about 2 minutes per side). Remove from heat and slice off the charred kernels from the ear.Add two heaping tablespoons of the charred corn to the bottom of a cocktail shaker. Add the mezcal and muddle until the corn is completely broken down (the liquid will start to look creamy). Add the sherry, lemon juice, honey syrup, salt, and a small splash of cream, then fill with ice and shake hard for 12 seconds.Pour into an ice filled rocks glass, top with a splash (1-2 oz) of seltzer, and garnish with a large bouquet of basil or mint.For the Honey Syrup: Stir or shake in a sealed container rapidly until completely combined. Store in the fridge.

Get ready for some double trouble with the dynamic duo of Mads and Millie! These partners in crime help us close out a killer day of recordings with some delicious cocktails and a lot of laughs!Follow:@madzs_@_mezcalmamiMadeline's A La Louisiane:2 oz. Rye Whiskey.75 oz Carpano Antica Sweet Vermouth.5 oz. Benedictine4-5 Dashes Peychaud's Bitters.25 oz AbsintheExpression of Lemon PeelAdd the rye whiskey, sweet vermouth, benedictine, Peychaud's, and absinthe into a mixing glass with ice and stir until well-chilled. Strain into chilled coupe glass, express lemon peel over the glass, discard the peel, and enjoy!Millie's Bourbon Mai Tai:2 oz. Bendt Bourbon1/2 oz. Cointreau.5 oz. Liquid Alchemist Orgeat.5 oz. Liquid Alchemist Apple Spice.5 oz. Lemon Juice3-4 Dashes Angostura BittersWhip, shake the bourbon, cointreau, orgeat, apple spice, and lemon juice. Pour into glass over crushed ice, add an Angostura float and enjoy!FOLLOWInstagram, Facebook, Twitter, Snapchat, Twitch & Tiktok @brpdrinkalongSUPPORTMerch: prodigydtg.com/bartenderrant/shop/homePatreon: www.patreon.com/brpdrinkalongCall The Suggestion Box: (423) POD-RANT (423) 763-7268LEAVE A TIPPaypal: TheBartenderRantPodcast@gmail.comMUSICBRP Spotify Playlists: https://open.spotify.com/user/vxrhwthznghu758w9x6qoy4mk?si=a23ef91df4b34f5bTrauma Parlor: https://open.spotify.com/artist/1PDlUPjR2lk7vPX5NCX8Hi?si=mtrOsDqTTJuGe-Dy5fZHLQ

Pappy: Known for being a very limited part of the yearly Buffalo Trace "allocation season" for Pappy Van Winkle products, the 13 year Van Winkle Family Reserve Rye doesn't often get talked about as much as some of the other products like Pappy 15 year or the ultra-aged 23 year oak bomb. Sazerac: The One and Only New Orleans Original. Sazerac Rye Whiskey symbolizes the tradition and history of New Orleans. Rye Whiskey dates back to the 1800's, around the time when saloons, veiled as Coffee Houses, began lining the streets of New Orleans. It was at the Sazerac Coffee House on Royal Street where local patrons were served toddies made with Rye Whiskey and Peychaud's Bitters. The libation became known as the “Sazerac” and America's first branded cocktail was born. This is the whiskey that started it all.

Another week, another injury. LaMonte Wade Jr, the rock of the lineup, has fallen. Can anything be done to reduce the damage? Bob and the boys have some crazy ideas. Also, we need to talk about shortstop. The carousel seems to never stop. Is it time to look outside the organization? Also, in the lightning round they talk offense, MLB stat changes, and a little crying baby.On the cocktail side of things Matthew is drinking Margarita Dorada and Ben is drinking a Berry Gin Old Fashioned.Margarita Dorada 2 oz Tequila Blanco3/4 oz Yellow Chartreuse1 oz Lime Juice1 barspoonful of Agave Syrup1 Dash Orange BittersAdd all ingredients to a cocktail shaker with ice. Shake 10-12 seconds until well-chilled. Double strain into a chilled coup glass.Berry Gin Old Fashioned4 oz Berry Infused Gin (Wild Icelandic Pink Gin)1/2 oz Rich Simple Syrup4 dashes Peychaud's bittersAdd gin, simple syrup and bitters to a mixing glass with ice. Stir to desired dilution. Strain into a rocks glass. Add single large chunk of ice. Garnish with a lemon twist.

It's happened. The long awaited and yet still unexpected arrival of position player prospects. The boys break down the emergence of Luis Matos, Heliot Ramos, and Marco Luciano. What does this mean for the roster when guys like Austin Slater and Nick Ahmed get healthy? Finally they sing the praises of the quietly dominate bullpen.On the cocktail side of things Matthew is drinking a Strawberry Gin Basil Smash while Ben is drinking a Hot Toddy.Strawberry Gin Basil Smash2 oz London Dry Gin1/4 oz Elderflower Liqueur3/4 oz Strawberry Syrup3/4 oz Lemon Juice3-4 Fresh Basil Leaves2 dashes Peychaud's BittersAdd all ingredients into a cocktail shaker with ice. Shake til well-chilled. Double strain into a rocks glass with fresh ice. Garnish with a strawberry and/or basil leaf.Hot Toddy6 oz Chamomile tea1 1/2 oz Scotch Whiskey1 oz Lemon Oleo Sacrum SyrupCombine ingredients in mug.

Welcome to Season 4 of the podcast! Yay! I'm still celebrating three years of podcasting! I'm excited to kick-off the new season with this end-of-the-month episode. I try a new libation and of course, it's made with champagne. I did say I'm still celebrating. Therefore, there must be champagne! My timing may not be the best though. It is still Dry January, which I rant about this month. Then, I wrap up with 2024 goals. Now it's your turn to set your goals for 2024. Spoiler alert! My daily laughter goal is 35 this year. I didn't get there last year, and it doesn't matter. I'm on my way this year. What's your daily laughter goal for 2024? Laughing Matters is published at the end of each month. It's the end-of-the-month highlights and includes four segments: celebrations, libation of the month, rants, and questions and answers. Celebrations are about intentionally forming a habit of noticing and acknowledging the good in you, in your life, and in your sphere of influence. The libation of the month is based on whatever I fancy or feel inspired by at the time. I share step-by-step instructions and you can mix right along with me. Rants are about anything I find funny and want to share.  Rants are my stories.Ask me a question. It just might be featured in a future episode. Mentions:Curious Elixirs WincDry JanuaryCelebrating 3 Years of Podcasting on InstagramListen:Episode 4:  How Many Times Did You Laugh Today?Episode 77:  Bye Bye 2023Episode 78: New Year, Bumpy StartLibation of the Month:Champagne Cobbler1 Lemon Twist (Express Oil)1 Orange Twist (Express Oil).5 oz Simple Syrup5.0 oz ChampagneDash of Peychaud's BittersGarnish with Fresh MintServe in a HighballConnect with Me:laughterandlibations.comSubscribe * Follow * Rate * Comment

Nicolas Palazzi is an engineer turned spirits importer. Originally from Bordeaux, France, he lives in Brooklyn, where PM Spirits (named for his father, Paul-Marie Spirits) is located.I first became aware of PM via a Roffignac cocktail I had in New Orleans at Peychaud's Bar. It was PM's blanche armagnac named COBRAFIRE and a raspberry shrub. It was a stunning drink, and isn't the branding fantastic?!One thing Nicolas discussed during our conversation that I didn't probe for more info on is aging additives. Even though additives are generally put into something to mask an inferior product or to speed up the process, Nicolas said there are instances where additives can be a good thing. He says a great B.S. meter for additives is, does this make the overall production process more or less expensive? You can read more about additives on PM's blog. Want more on Nicolas and PM? Their blog #DrinkLessDrinkBetter has a piece on his story called “Bordeaux to Brooklyn.” You can also find more in Vogue, Saveur, and The Agave Social Club podcast. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit decodingcocktails.substack.com

THE YEAR IN REVIEW / THE YEAR AHEAD.For the 3rd time, Amanda Adams, Matt Jordan and Chris Mikolay record a New Year's episode that reviews the year's biggest headlines – from events both consequential and alarming, to stories immaterial but impossible to ignore. After lively discussion (and Amanda's cocktail redemption), the group turns the page on 2023 and makes bold predictions for the year ahead. Fans of the classic 3Q3D format will enjoy this episode as it slaloms swiftly between the silly and the serious and, in true 3Q3D fashion, gets more interesting with every sip. Drinks in this Episode:La Louisiane Cocktail >> 2 oz rye whiskey, 3/4 oz sweet vermouth, 1/2 oz Benedictine, 3 dashes absinthe, 3 dashes Peychaud's bitters. Add the rye whiskey, sweet vermouth, Benedictine, absinthe and Peychaud's bitters into a mixing glass with ice and stir until well-chilled. Strain into a chilled coupe, garnish with a Luxardo cherry and remember to “THRIVE” in 2024.Cranberry Cobbler Cocktail >> 1 to 2 oz. bourbon or whiskey, 3 to 4 oz. cranberry juice, 1 to 2 oz. orange seltzer water, 1 to 2 oz. cinnamon simple syrup. Muddle a few cranberries at the bottom of your glass.Fill a glass with crushed ice. Stir or shake together the syrup, cranberry and bourbon/whiskey for 30 seconds or so. Pour over ice. Top the drink with the orange seltzer and toast to your Super Bowl Champion Cleveland Browns and their impossibly handsome head coach, Kevin Stefanski.Old Pal Cocktail >> 1.5 oz rye whiskey, 1 oz Campari, 3/4 oz dry vermouth, ¼ oz sweet vermouth. Add the rye whiskey, Campari and dry vermouth into a mixing glass with ice and stir until well-chilled. Strain into a chilled coupe glass, garnish with a lemon twist, and scoff at those choosing to participate in “Dry January”.If you've been enjoying the 3Q3D podcast, please subscribe and consider giving us a rating, a review, or sharing an episode with a friend. Follow our social sites here:Instagram: https://www.instagram.com/3drinkspodcast/?hl=en Facebook: https://www.facebook.com/3DrinkspodcastThis show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/5053128/advertisement

Bitters: Angostura Aromatic Bitters • Peychaud's Aromatic Cocktail Bitters Round 1: Trinidad Sour – Rye, orgeat syrup, lemon juice, bitters Round 2: La Louisiane – Rye, sweet vermouth, Benedictine, absinthe, bitters Round 3: Improved Whiskey Cocktail – Bourbon, simple syrup, maraschino liqueur, ginger liqueur, bitters Final Round: Sazerac – Rye, sugar, absinthe, bitters Tangents: Marty and Rachel join us for another epic cocktail deconstruction episode! • Just put it in your mouth, Ed • Angostura history and tasting • Divorce might be an Angostura ingredient • Does clove come in a stick? • Peychaud's history and tasting • It's sasparilly! • Angostura is to Peychaud as Cocchi is to Dolin • Anders gets a call at work on his birthday • Ed's nipples are bitter • #poopyandpinky • Bitters Quiskey! • So much French • Marty eats about 3 billion pounds of chocolate • The Whiskey Power Couple gets their jackets! • Ed bit ‘er on the back • Why don't the crickets have jackets yet? • Scott gets impatient • Ed gets Angry-stura • Everyone mispronounces Peychaud's Sponsor: Use whiskeytan to get 10% off at TheNeatGlass.com Music Credits: Whiskey on the Mississippi by Kevin MacLeod | Link: https://filmmusic.io/song/4624-whiskey-on-the-mississippi | License: https://filmmusic.io/standard-license • Thief in the Night by Kevin MacLeod | Link: https://filmmusic.io/song/4521-thief-in-the-night | License: https://filmmusic.io/standard-license • Jazzi by Frank Schroeter | Link: https://filmmusic.io/song/6469-jazzi | License: https://filmmusic.io/standard-license • Jazzi 3 by Frank Schroeter | Link: https://filmmusic.io/song/8069-jazzi-3 | License: https://filmmusic.io/standard-license • Sneaky Detective by John Bartmann | Link: https://filmmusic.io/song/9486-sneaky-detective | License: https://filmmusic.io/standard-license

Innovative and inspirational are the words that spring to mind when we think about the contents of this week's episode. Here's why…Our products are Savoia Orancio, a delicious, new aperitivo and the first to be made with an orange wine base. While beautifully reimagining what a premium pink gin can be is Shivering Mountain.The book we're championing is Welcome Home from the bright minds at Death & Co, New York – highly recommended for bartenders and home-tenders alike and we head over to the heart of Soho to drop into the recently- opened Atelier Coupette, a creative hub with an alternative take on exploring cocktails.As for our guest he's the embodiment of innovation, and an inspiration to drinks professionals all around the world – it's the amazing Alex Kratena. In this episode, the co-founder of award-winning bar Tayer + Elementary talks to us about his time at Artesian bar, why he loves collaborations and his latest project, Tayer Studios.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Falling Leaves60ml Alsace Riesling30ml pear brandy15ml orange curacao10ml honey syrup (1:1)5 dashes Peychaud's BittersStar anise, to garnishMethod:Stir ingredients over ice. Strain into chilled Coupe glass. Garnish with star anise.Recipe courtesy of Audrey Saunders.Atelier CoupetteSavoia OrancioShivering Mountain Premium Pink GinTayer + ElementaryTayer Studios, 7 Club Row, London E1 6JX. Open Wed-Sun 12pm-8pm until 26th November.Items also available to buy via Tayer + Elementary ShopWelcome Home by Death & CoThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

Get in loser, we're launching season seven! It's the first episode of season seven and Josie joins as host, with her offering: A Mean Girls Fanfic! - On Wednesdays, We Drink Pink - Mix together 1 oz tequila blanco, 1 oz grapefruit simple syrup, 1 oz grapefruit juice, 0.25 oz Aperol, and 2 dashes Peychaud's bitters; On Thursdays, We Read Fanfiction - 2.5 oz lemon basil simple syrup, 6 oz tonic water -  Want to read this fic for yourself? Give this author the kudos they deserve. You can find this fic on archiveofourown.org! Title: Seven Times Regina George Didn't Come Out (and one time she did) Author: DrFausty _ Want more? Join us on our Patreon! It's 18+ so you can't search for us, but use our link to find us www.patreon.com/finepairingspodcast - Fine Pairings Podcast - A podcast about fanfiction. Where we pair ships with cocktails and reading with comedy. Got fanfic you'd like to share? Email us at FinePairingsPodcast@gmail.com Remember to follow us on Tiktok, Tumblr, and Instagram @Finepairingspodcast and on Twitter @Finepairingspod Join us on our Discord page!  - Additional Credits  Creator: Kevin MacLeod, Source: Incompetech.com  "In Your Arms" License: CC BY 3.0; https://creativecommons.org/licenses/by/3.0/   Additional AFX from Freesound.org

Are we headed toward a cashless society where debit cards are for old people? We don't know what the future holds, but George and Rachel take a guess and tell you why you don't need to worry about the future of money. Plus, we'll dive into which past future predictions were totally ludicrous and which ones were spot on. In this episode: - George and Rachel talking about the future cost of weddings, homes and your favorite lattes (and how we'll pay for them) - The reason George could never get away with committing a crime - What futuristic '90s movies predicted the world would look like today Helpful Resources: ·      Start making memories! Go get Tapple at Walmart or wherever you buy board games. ·      Booking a flight with Going is the best and simplest way to pay less and travel more. Sign up for free today at going.com/smartmoney. ·     Get your finances organized, make a plan, build your confidence, and kick money stress out of your life for good with the EveryDollar budgeting app. Go to www.everydollar.com/smartmoney to get a free two-week trial and $15 off your premium membership to EveryDollar. Do you have a Guilty as Charged question for Rachel and George? Send a DM to @rachelcruze or @georgekamel on Instagram! Be sure to type “GUILTY?” at the top of your message so we don't miss it. ·     Learn more about your ad choices: https://www.megaphone.fm/adchoices ·     Ramsey Solutions Privacy Policy: https://www.ramseysolutions.com/compa...   This Week's Happy Hour Special: Vieux Carré Ingredients: ·     3/4 ounce rye whiskey ·     3/4 ounce cognac ·     3/4 ounce sweet vermouth ·     1 to 2 dashes Angostura bitters ·     1 to 2 dashes Peychaud's bitters ·     1/2 ounce Bénédictine liqueur ·     Cherry (for garnish) Instructions: Add the rye whiskey, cognac, sweet vermouth, bitters and Bénédictine liqueur to a mixing glass with ice. Stir, then strain into an old fashioned glass over fresh ice. Garnish with a cherry and enjoy!

Angostura. Peychaud's. Orange. Chances are, that might be the extent to which your cocktail bitters experience extends, and if that is the case, you're missing a trick. Because as today's guest explains, bitters are an essential cocktail seasoning and a requirement in every drink. That guest is Sother Teague, beverage director at New York's Amor y Amargo and Overthrow Hospitality; host of "The Speakeasy" podcast; and author of “I'm Just Here for the Drinks.” And today's show is an ode to this complex category of ingredients, and a one stop shop for everything you need to know about using them. Hosted on Acast. See acast.com/privacy for more information.

It's Happy Hour! In the episode Matthew gets bitter and a little bit apocryphal with his original cocktail (Un)Holy Schmitt. Meanwhile Ben breezes in with his Orange Zephyr, a cocktail built from the hidden fruits of his bar to celebrate the unofficial start of summer. They also discuss the flexible power of bitters and forget what day it is. Recipes below.(Un)Holy Schmitt2 oz Bourbon1/2 oz Benedictine1/2 oz Amaro Nonino1/4 oz Demerara Syrup2 dashes Angostura Bitters2 dashes Peychaud's BittersOrange Twist for garnishBrandied cherryAdd all ingredients to a mixing glass, add ice and stir for 30 seconds. Strain into a chilled Nick and Nora glass. Express orange oils over drink and add garnish to the glass along with a Luxardo cherry. Orange Zephyr2 oz Apricot Brandy3/4 oz Creme de Peche1/4 oz Absinthe1/2 oz Lemon juiceLemon twist for garnishCombine all ingredients in a shaker with ice. Shake for 10-12 or until chilled. Double strain into a Nick & Nora glass. Garnish with a lemon twist.

Mike Burdge is joined by guests Linda Codega and Diana DiMuro to yell at each other about the 2000 "feature film" Dungeons & Dragons, as well as the recently released Dungeons & Dragons: Honor Among Thieves. Throughout the chat, they also cover some John Wick hot takes, street corn flavored Cheetos, the recently cancelled Willow series and, of course, The Lord of the Rings films. Listen on.... Overdrinkers Cocktail: 1 gp 1 oz Brandy 1 oz Bourbon 1/4 oz Goldschlager 2 dashes Angostura bitters 2 dashes Peychaud's bitters Lemon peel garnish Combine all ingredients, shake over ice, strain into rocks glass, top with ice. Add lemon peel essence and garnish. Advertising Links: Nature's Pantry: https://naturespantryhv.com/

À La Louisiane doesn't enjoy as much attention as drinks like the Sazerac, Ramos Gin Fizz, and Vieux Carré, but this wonderful cocktail is New Orleans through and through. Unraveling the mysteries and magic of this cocktail, we're joined today by William Elliott, managing partner and executive bar director of New York's Maison Premiere, a veritable love letter to that grand city and its numerous great cocktails. Listen on to learn Elliott's À La Louisiane recipe — and don't forget to like, review, and subscribe! William Elliott's À La Louisiane Recipe (As featured in The Maison Premiere Almanac) Ingredients - 5 dashes absinthe, such as La Muse Verte - 5 dashes Peychaud's bitters - ½ ounce Bénédictine- ¾ ounce sweet vermouth, such as La Quintinye Rouge - 1 ¾ ounces overproof rye whiskey, such as Wild Turkey 101 - Garnish: skewered candied cherry Directions 1. Add all ingredients to a mixing glass with ice. 2. Stir rapidly until chilled and strain into a chilled Nick & Nora glass. 3. Garnish with a skewered candied cherry. Hosted on Acast. See acast.com/privacy for more information.

Big Chief was in New Orleans, Louisiana last week for a festival so why wouldn't he visit the historic Sazerac House and the Willy Wonka of Whiskey himself, the one and only Matt Ray, Experience Team Leader? Matt takes the big man to school as only a former teacher could do, educating him about Sazerac, Bourbon Street bartender life, and the best places in New Orleans to grab a cocktail and dinner.  Of course, Matt makes the classic Sazerac cocktail for Big Chief - traditionally a combination of Cognac or Rye whiskey, Absinthe, Peychaud's Bitters, and sugar, although Bourbon whiskey is sometimes substituted for the Rye and Herbsaint is sometimes substituted for the Absinthe. Listen in as Matt and Big Chief sip on the oldest known American cocktail and let them bring The Big Easy to you.  Cheers!

You've heard of pin the tail on the donkey, but are you familiar with pin the dollar on the bride? Join Rachel and George on a journey to learn about money traditions around the world––from the West African sou-sou to an unexpected German spending obsession that not even the pandemic could shake!   In This Episode: ·      Communal savings, questionable British accents, and “the dollar dance” ·      The global money custom that George's ancestors may have invented ·      The OG GoFundMe and other heartwarming ways different cultures give back   Helpful Resources:   ·      Get your finances organized, make a plan, build up your confidence, and kick money stress out of your life for good with the EveryDollar budgeting app. Click here to get started today! ·      Be entered to win a $100 Visa gift card when you take our listener survey! Click here to let us know what you think.  ·      Do you have a Guilty As Charged question for Rachel and George? Send a DM to @rachelcruze or @georgekamel on Instagram! Be sure to type “GUILTY?” at the top of your message so we don't miss it.       Learn more about your ad choices. https://www.megaphone.fm/adchoices   Ramsey Solutions Privacy Policy     This Week's Happy Hour Special: Sazerac   Ingredients: ·      1/2 ounce absinthe ·      1 sugar cube ·      1 1/2 ounces rye whiskey ·      1/2 ounce Peychaud's bitters ·      1/2 ounce Angostura bitters ·      1 1/2 ounces cognac ·      1 lemon peel   Pour a small amount of absinthe in a chilled glass, swirl it around to coat the glass, discard the remaining liquid, then set aside the glass. In a cocktail mixer, muddle the sugar cube with Peychaud's and Angostura bitters. Add rye and cognac to the cocktail mixer with ice and shake until chilled. Strain into the prepared glass, twist the lemon peel over drink's surface to release the oils, garnish with the lemon peel and enjoy!

Ingredients and drinks that surprised me or are worth checking outCane & Table's HurricaneThe Sherry Cobbler Roffignac at Peychaud's & Maison PremiereRaspberry shrub recipeBitter gentian liqueurs: Suze and SalersSouthpaw @ Lazy TigerTaped holiday cocktail webinarNeed last-minute gear gifts? This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit decodingcocktails.substack.com

Please go watch all of season 1 of Claim to Fame on Hulu right now! It is such a fun show! Its a show with 12 contestants that are related to someone famous and you get to play along with the contestants trying to figure out who everyone is related to, and let me tell you the very first episode ended with a huge surprise. When the show ended I reached out to several on Instagram and Pepper is my first guest from the show, she is so much fun to chat with and she was awesome on the reality game show. She makes a mean spicy margarita

Round 1: The Fatigue – Tennessee Whiskey, Luxardo Maraschino cherry liqueur, Peychaud's bitters Round 2: The Teenage Riot – Rittenhouse Rye, Cynar, Dolin dry vermouth, Lustau Amontillado dry sherry, orange bitters Round 3: The Burned Popcorn – Buffalo Trace Bourbon, El Dorado 15 Year Rum, demerara syrup, Angostura bitters, orange bitters Bonus Round: The Burned Bridge – Buffalo Trace Bourbon, more El Dorado 15 Rum, less demerara syrup, more Angostura bitters, orange bitters, with an ignited rinse of high-proof whiskey and orange bitters Tangents: Anders, Marty, and Rachel join us in the studio for the first time in over a year to break some cocktail rules! • How and when cocktails went rogue • Some traditional rules of making cocktails • To Stir or Not To Stir • The Fatigue is a gateway to gin • WTF is Cynar? • The life-ruining Quarter Pour Challenge • Horticulture tangent • Ed gets belligerent… twice • Dema-Ra-Ra-Oh-La-La • How to get more orange in your cocktail without putting more orange in your cocktail • Ed drinks from a dirty glass • Do NOT take Toaster Strudel icing packs from Anders • Apparently, curry is a tasting note now • #playwithyourcock(tails) Music Credits: Whiskey on the Mississippi by Kevin MacLeod | Link: https://incompetech.filmmusic.io/song/4624-whiskey-on-the-mississippi | License: https://filmmusic.io/standard-license • Jazzi by Frank Schroeter | Link: https://filmmusic.io/song/6469-jazzi | License: https://filmmusic.io/standard-license • I K W Y B by Forget the Whale | Link: https://freemusicarchive.org/music/Forget_the_Whale/you-me-talk-now/i-k-w-y-b-instrumental/ | License: https://creativecommons.org/licenses/by-nc/4.0/

The guys stir up an "unforgettable" from New Orleans' French Quarter.VIEUX CARRÉ RECIPE1oz/30ml Rye Whiskey1oz/30ml Cognac1oz/30ml Sweet Vermouth1 bar spoon Bénédictine2 dashes Peychaud's BittersPour all ingredients into a mixing glass with ice cubes. Stir well. Strain into a chilled cocktail glass. Garnish with orange zest and maraschino cherry.Recipe via the International Bartenders Association (https://www.iba-world.com/) Hosted on Acast. See acast.com/privacy for more information.

50% chance this is the best ever @casamariol @fredjerbis @grupovarma @VermouthPadro #podcast #radioshow #host #vermouth #cocktail Co hosts : Good ol Gal Julieanna, Good ol Gal Cary Ann, Good ol Boy Barger, Good ol Boy Drew, and Good ol Boy Mike SIPS – On this episode we discuss Vermouth. We decided to look at how Vermouth is featured in 5 different cocktails. We cover some general background on Vermouth where we clearly establish Barger is the expendable cast member. It's not all sweet or dry, but it's all tasty. There is something here for everyone to fall in love with Vermouth. We will be discussing these Vermouth cocktails and rating them from 1-5 with 5 being the best: 50/50 – SIPS -5 Negroni – SIPS - 4 Marianito – SIPS -4 Vieux Carré a.k.a Borde Viejo – SIPS - 4 Green Point – SIPS - 4 Here are the recipes we used: 50/50 • Xoriguer Gin de Mahon & Casa Mariol Vermut Blanco w/lemon bitters (Scrappy's Black Lemon) • Gray Whale Gin & Lo Fi Dry Vermouth w/hopped grapefruit bitters (or equal parts lemon & mint) • Freeland Navy Strength Gin & Carpano Dry Vermouth w/ equal parts Regan's & Angostura orange bitters Negroni 2 oz Vermouth – Fred Jerbis 25 2oz Gin – BCN 1 oz Campari Garnish with Orange Peel The Marionito Cocktail 2.5 oz Padró and Co. Rojo Amarco Vermouth 0.5 oz Rives 1880 super dry Spanish gin 0.5 oz Campari 3 dashes angostura bitters orange twist and green olive to garnish Vieux Carré a.k.a Borde Viejo 3/4 ounce rye whiskey – Riverset (MGP 95/5) 3/4 ounce cognac – Martell V.S. 3/4 ounce sweet vermouth - Yzaguirre Rojo Reserva 2 teaspoons Benedictine liqueur 2 dashes of each - Peychaud's & Angostura Bitters Garnish: maraschino cherry or lemon twist Green Point 2 ounces rye whiskey – Western (MGP 95/5) 1/2 ounce yellow Chartreuse 1/2 ounce sweet vermouth - Tribuno 1 dash Angostura bitters 1 dash orange bitters Garnish: lemon twist info@sipssudsandsmokes.com TW- @sipssudssmokes IG/FB - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf. Available on Apple & Google Podcasts, PRX, Spotify, Stitcher, Soundcloud, and nearly anywhere you can find a podcast. Be sure to check out all spirited things with Cary Ann: www.straightup615.com Enjoying that cool Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here: https://amzn.to/2Xblorc The easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” Credits: TITLE: Maxwell Swing PERFORMED BY: Texas Gypsies COMPOSED BY: Steven R Curry (BMI) PUBLISHED BY: Alliance AudioSparx (BMI) COURTESY OF: AudioSparx TITLE: Flapperjack PERFORMED BY: Texas Gypsies COMPOSED BY: Steven R Curry (BMI) PUBLISHED BY: Alliance AudioSparx (BMI) COURTESY OF: AudioSparx TITLE: Back Roads PERFORMED BY: Woods & Whitehead COMPOSED BY: Terry Whitehead PUBLISHED BY: Terry Whitehead COURTESY OF: Terry Whitehead Post production services : Pro Podcast Solutions Advertising sales: Contact us directly Content hosting services: PRX, Earshot, Radio4All, PodBean, Soundcloud

50% chance this is the best ever @casamariol @fredjerbis @grupovarma @VermouthPadro #podcast #radioshow #host #vermouth #cocktail Co hosts : Good ol Gal Julieanna, Good ol Gal Cary Ann, Good ol Boy Barger, Good ol Boy Drew, and Good ol Boy Mike SIPS – On this episode we discuss Vermouth. We decided to look at how Vermouth is featured in 5 different cocktails. We cover some general background on Vermouth where we clearly establish Barger is the expendable cast member. It's not all sweet or dry, but it's all tasty.  There is something here for everyone to fall in love with Vermouth. We will be discussing these Vermouth cocktails and rating them from 1-5 with 5 being the best: 50/50 – SIPS -5 Negroni – SIPS - 4 Marianito – SIPS -4 Vieux Carré a.k.a Borde Viejo – SIPS - 4 Green Point – SIPS - 4   Here are the recipes we used: 50/50 Xoriguer Gin de Mahon & Casa Mariol Vermut Blanco w/lemon bitters (Scrappy's Black Lemon) Gray Whale Gin & Lo Fi Dry Vermouth w/hopped grapefruit bitters (or equal parts lemon & mint) Freeland Navy Strength Gin & Carpano Dry Vermouth w/ equal parts Regan's & Angostura orange bitters Negroni 2 oz Vermouth – Fred Jerbis 25 2oz Gin – BCN 1 oz Campari Garnish with Orange Peel   The Marionito Cocktail  2.5 oz    Padró and Co. Rojo Amarco Vermouth  0.5 oz    Rives 1880 super dry Spanish gin  0.5 oz    Campari 3 dashes angostura bitters orange twist and green olive to garnish   Vieux Carré a.k.a Borde Viejo 3/4 ounce rye whiskey – Riverset (MGP 95/5) 3/4 ounce cognac – Martell V.S. 3/4 ounce sweet vermouth - Yzaguirre Rojo Reserva 2 teaspoons Benedictine liqueur 2 dashes  of each - Peychaud's & Angostura Bitters Garnish: maraschino cherry or lemon twist   Green Point 2 ounces rye whiskey – Western (MGP 95/5) 1/2 ounce yellow Chartreuse 1/2 ounce sweet vermouth - Tribuno 1 dash Angostura bitters 1 dash orange bitters Garnish: lemon twist   info@sipssudsandsmokes.com TW- @sipssudssmokes IG/FB - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple & Google Podcasts, PRX, Spotify, Stitcher, Soundcloud, and nearly anywhere you can find a podcast. Be sure to check out all spirited things with Cary Ann: www.straightup615.com   Enjoying that cool Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here: https://amzn.to/2Xblorc The easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes”  Credits: TITLE: Maxwell Swing PERFORMED BY: Texas Gypsies COMPOSED BY: Steven R Curry (BMI) PUBLISHED BY: Alliance AudioSparx (BMI) COURTESY OF: AudioSparx   TITLE: Flapperjack PERFORMED BY: Texas Gypsies COMPOSED BY: Steven R Curry (BMI) PUBLISHED BY: Alliance AudioSparx (BMI) COURTESY OF: AudioSparx   TITLE: Back Roads PERFORMED BY: Woods & Whitehead COMPOSED BY: Terry Whitehead PUBLISHED BY: Terry Whitehead COURTESY OF: Terry Whitehead Post production services : Pro Podcast Solutions Advertising sales: Contact us directly Content hosting services: PRX, Earshot, Radio4All, PodBean, Soundcloud

Deep in the dog days of summer, the guys do some self-reflecting with the help of another Kalpakis original.SOUTHERN SIPPER RECIPE2oz/60ml Bourbon1oz/30ml Peach Schnapps1 fat dash Peychaud's BittersPour ingredients into an Old Fashioned glass full of ice. Stir until melty. Enjoy alone in the dark.Recipe via Tim Kalpakis Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Today's episode is brought to you by a handful of my patrons: Drew, Jenine, and Leslie. You can read more about the benefits they're enjoying here. Follow Ryan and J. Rieger & Co. The first place Ryan mentions working is Pierpont's. This is where he had both a terrible and life-changing Sazerac. He mentions ingredients like Peychaud's, Old Overholt, and Grand Absenté.He mentions Mr. Boston cocktail books as well as Dale Degroff's The Craft of the Cocktail.Ryan talks about visiting bars like Milk & Honey (New York) and Chicago establishments The Violet Hour and Drawing Room.He mentions bartenders Sasha Petraske and Charles Joly. People mentioned involved in launching J. Rieger & Co include Andy Rieger, Steve Olson, and Dave Pickerell. Places Ryan has opened include Manifesto and The Rieger (both are now closed) as well as The Hey! Hey! Club and his newer sprawling J. Rieger & Co distillery, bar, and more. Rieger's Kansas City Whiskey is made unique by having a small percentage of oloroso sherry make up the total. He also mentioned their Caffé Amaro.When I asked him about menus he loved he mentioned The Violet Hour, Pouring Ribbons (now closed), and The Aviary.Special thanks to Chris Bay for production and editing support. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit decodingcocktails.substack.com

Kayla and Taylor discuss the themes and major beats of Jessamine Chan's 2022 novel The School for Good Mothers. Topics include what it means to be a good (or bad) mother, lifelike dolls, and The Audacity of it all.This week's drink: Bad Thoughts via Tipsy BartenderINGREDIENTS1 ½ oz reposado tequila½ oz bergamot orange liqueur2 dashes Peychaud's bitters2 dashes aromatic bittersAbsinthe sprayGarnish: grapefruit peelINSTRUCTIONSChill a rocks glass with crushed ice or put it in the freezerCombine ingredients in a mixing beaker and stir well with iceStrain mix into the chilled serving glass and garnish with a grapefruit peelCurrent Reads and Recommendations:Taste: My Life Through Food by Stanley TucciFollow us on Instagram @literatureandlibationspod.Visit our website: literatureandlibationspod.com to submit feedback, questions, or your own takes on what we are reading. You can also see what we are reading for future episodes! You can email us at literatureandlibationspod@gmail.com.Please leave us a review and/or rating! It really helps others find our podcast…and it makes us happy!Purchase books via bookshop.org or check them out from your local public library. Join us next time as we discuss Interior Chinatown by Charles YuHere is the cocktail recipe for the upcoming episode if you want to drink along with us!Lychee Margarita-Tini (name taken from the novel, recipe put together by our very own Taylor!INGREDIENTS:1.5 - 2 oz vodka.25 oz orange liqueur½ TB lychee syrup; more or less depending on desired sweetness (store bought or make your own - see below)Juice from ½ limeSalt (for glass rim)Lychees for garnish (optional)INSTRUCTIONS:In a shaker with ice, combine the vodka, orange liqueur, lychee syrup, and lime juice. Shake well until chilled.To make the lychee syrup: Boil 1 can of lychee fruit (retaining juice if desired) with equal parts water and sugar - ½ to 1 cup each. Boil for 10 minutes, pressing down on lychees to release juice. Store in a container or bottle.Pour into a martini glass with a salted rim. Add lychees and lime for garnish

Kayla and Taylor discuss the themes and major beats of Norton Juster's 1961 children's classic The Phantom Tollbooth. Topics include tasty letters, apathy and ignorance, and the sheer joy of reading, learning, and knowledge. This week's drink: Sunny Side of the Street via ThrillistINGREDIENTS1 pouch Capri Sun1 oz. white rum0.25 oz. Maraschino0.5 oz. lemon juiceLemon wedge, for garnishDIRECTIONSCut open the Capri Sun packet horizontally along the top seam. (Don't worry about leaving a jagged edge, as the drink is served with the attached straw.)Pour out 2.5 oz. (or take as a shot - you know you want to)Combine remaining juice with the rest of the liquid ingredients in a shaker with ice and shakeStrain back into open Capri Sun pouch and serve with attached straw. Garnish with lemon wedge.Current Reads and Recommendations:Nothing to report this week, but stay tuned for next week's bonus ep for a BIG discussion on childhood favorites!Follow us on Instagram @literatureandlibationspod.Visit our website: literatureandlibationspod.com to submit feedback, questions, or your own takes on what we are reading. You can also see what we are reading for future episodes! You can email us at literatureandlibationspod@gmail.com.Please leave us a review and/or rating! It really helps others find our podcast…and it makes us happy!Purchase books via bookshop.org or check them out from your local public library. Join us next time as we discuss The School for Good Mothers by Jessamine ChanHere is the cocktail recipe for the upcoming episode if you want to drink along with us!Bad Thoughts via Tipsy BartenderINGREDIENTS1 ½ oz reposado tequila½ oz bergamot orange liqueur2 dashes Peychaud's bitters2 dashes aromatic bittersAbsinthe sprayGarnish: grapefruit peelINSTRUCTIONSChill a rocks glass with crushed ice or put it in the freezerCombine ingredients in a mixing beaker and stir well with iceStrain mix into the chilled serving glass and garnish with a grapefruit peel

The guys try a bourbon-champagne cocktail once believed to be the “forgotten” house cocktail of an historic hotel.SEELBACH RECIPE1oz/30ml Old Forester Bourbon.5oz/30ml Triple Sec7 dashes Angostura Bitters7 dashes Peychaud's Bitters5oz/150ml Korbel BrutCombine bourbon, triple sec and bitters in a champagne flute and stir briefly. Pour in champagne. Twist an orange peel and rub rim on the flute. Drop the twist into the cocktail.Recipe via Adam Seger, The Seelbach Hotel Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

How can I make my favorite cocktail at home? Why don't the cocktails at my local bar taste exceptional? Where can I find a secret ingredient to make my cocktail taste the way I want it to? All these FAQ"S answered within this episode with Rob & Arianna.   Get 15% off Remedy Cocktail Bitters by using the "NCFB" promo code HERE!   Support our Sponsors: SPOT ON Tech that helps your business grow. Call Tanya 858-213-7820 or email her tanyam@spoton.com Drink Joe Van Gogh Coffee! Proof Alcohol Ice Cream Think Differently About Dessert Triangle Wine Company Use promo code 'NCFB' at checkout! The NC F&B Podcast is Produced and Engineered by Max Trujillo of Trujillo Media For booking or questions about the show, contact: max@ncfbpodcast.com or matt@ncfbpodcast.com 

The Sazerac is one of whisky's oldest cocktails, and it's also the official cocktail of New Orleans. They're celebrating the history of the Sazerac all this week in New Orleans with Sazerac Cocktail Week, and we'll visit the home of the Sazerac on this week's WhiskyCast In-Depth. Sazerac House is a free cocktail museum with its own microdistillery producing small amounts of Sazerac Rum and Peychaud's Bitters, and we'll talk with Matt Ray, the head of visitor experiences, about the history of the cocktail and much more. In the news, Scotch Whisky distillers could be affected by a strike targeting one of Scotland's largest glassmakers, Old Forester's Jackie Zykan is leaving for a new opportunity, and there's a new resource available for planning distillery trips. 

Are you interested in elevating your cocktails at home?  Look no further, the cocktail doctors are here to help!  Making cocktails at home to impress your friends can be one of the best ways to keep the conversation going, but elevating your skill set and making your own riffs on classic cocktails is a sure fire way to keep your guests coming back for more.  If you are interested in elevating some of your own cocktails, take a listen to this episode and submit your original recipes to the Cocktail Doctors at stinkerdrinkerthinker.com!  On this episode, our good friend Jameson submitted a riff he does for his guests on the classic "Saturn" cocktail.  Gin takes the stage in place of the traditional rum base you will find in most Tiki cocktails, but we had some thoughts on how whiskey could shine in this one.  While paying respect to Jameson's love of Star Wars, we doctored up this cocktail into something that's close to home, but still from a galaxy far, far away…Moon of Endor:1 1/2 oz rye whiskey (Widow Jane American Oak Aged Rye)1/2 oz fresh lime juice1/4 oz Velvet Falernum1/4 oz orgeat1/4 oz passion fruit syrup 1/4 oz ginger syrup2 dashes Peychaud's bittersAbsinthe rinseLime peel (garnish)Combine all ingredients except the bitters in a cocktail shaker and fill with ice. Shake until chilled and double strain into a chilled coupe glass rinsed (or sprayed using an atomizer) with absinthe. Add one moderately large ice sphere, express a lime peel and garnish the center of the cube with a lime twist.  Scatter dashes of the bitters over the top of the drink and the garnish. Full episode available on our Youtube channel as well.  We appreciate the subscribes, likes and 5 star reviews!  Cheers!

You might think twice before you go foraging in the forest. This week we are talking about some of the deadliest plants and how they can kill you! Want to drink with us? We LOVED the Basil-ica, courtesy of The Spruce Eats:5 large basil leaves, divided1/2 ounce freshly squeezed lemon juice1/2 ounce simple syrup2 ounces Plymouth Gin1/2 ounce elderflower liqueur1 dash orange bitters1 dash Peychaud's BittersLong orange twist, for garnishMuddle 4 basil leaves, lemon juice, and simple syrup in the bottom of a mixing glass.Add the gin, elderflower liqueur, and bitters. Fill with ice.Shake for 10 to 12 seconds, then strain into a chilled cocktail glass.To garnish, roll up the extra basil leaf, wrap the orange twist around it, and place it inside the glass. Serve and enjoy.If you like what you hear, please leave us a review! Be sure to follow or subscribe, too. Follow us on:InstagramFacebookTwitterCheck out our YouTube Videos here. Music credit can be found here.

Bonus Episode Alert! Indulge yourself with this enemies-to-lovers fic starring Hermione Granger and Draco Malfoy. We're many years past the battle of Hogwarts and Draco has been assigned as Hermione's protection...shenanigans shall ensue. - The Rose & Thorn Thorn - Pour into a shot glass 0.75 oz Green Chartreuse and 0.75 oz scotch. Take your shot like an Auror, before the Rose. Rose - In a shaker of ice add 1 oz gin, 1 oz Lillet Blanc, 0.75 oz lemon juice, 0.75 oz rose simple syrup, and 2 dashes of Peychaud's bitters. Pour into a chilled glass. -  Want to read this fic for yourself? Give this author the kudos they deserve? You can find this fic on archiveofourown.org Title: Draco Malfoy and the Mortifying Ordeal of Being In Love Author: isthisselfcare And join us on our Patreon! It's 18+ so you can't search us, but use our link to find us www.patreon.com/finepairingspodcast - Fine Pairings Podcast - A podcast about fanfiction. Where we pair ships with cocktails and reading with comedy. Got fanfic you'd like to share? Email us at FinePairingsPodcast@gmail.com Remember to follow us on Tiktok, Tumblr, and Instagram @Finepairingspodcast and on Twitter @Finepairingspod - Additional Credits  Music Creator: Kevin MacLeod, Source: Incompetech.com  "In Your Arms" "Night On the Docks" License: CC BY 3.0; https://creativecommons.org/licenses/by/3.0/   Music Creator: FoolBoyMedia, Source: Free Music Archive “Newsroom Theme” License: CC BY-NC 3.0; https://creativecommons.org/licenses/by-nc/3.0/#   Music Creator: babuababua, Source: Freesound "Rainy Day - Light Rain" License: CC BY-NC 4.0; https://creativecommons.org/licenses/by-nc/4.0/   Music Creator: Nebulousflynn, Source: Freesound "Pouring Glass of Wine from Bottle" License: CC BY-3.0; https://creativecommons.org/licenses/by/3.0/   Additional AFX from Freesound.org

The guys celebrate Mardi Gras with "the official cocktail of New Orleans"-- a traditional cognac drink that became even more popular when prepared with rye whiskey.SAZERAC RECIPE1.66oz/50ml Cognac*.33oz/10ml Absinthe2 dashes Peychaud's bitters1 sugar cubeRinse a chilled old-fashioned glass with absinthe, add crushed ice and set aside. Stir remaining ingredients over ice in a mixing glass. Discard the ice and excess absinthe from the prepared glass, strain the mixed drink into the glass. Garnish with lemon twist.*Today, rye whiskey is most common.Recipe via the International Bartenders Association (https://www.iba-world.com/) Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.