Podcasts about peychauds

PARENTING! With 13 children between them, Amanda, Matt and Chris debate unconventional parenting do's and don'ts, discuss whether parents today spend too little or too much time with their kids, and ponder how much our parental actions ultimately determine our children's fate. In classic 3Q3D fashion, this conversation zig-zags between the insightful and the absurd while steadily building to a third cocktail crescendo (and supercharged, at the halfway mark, by THE GREATEST DRINK IN 3Q3D HISTORY). If you're the kind of person who might shame a child into having excellent taste, then this episode is for you. Drinks in this Episode:Waterloo Cocktail >> 1 ½ oz blended whiskey, ¾ oz Mandarine Napoleon liqueur (or substitute Gran Marnier), ¼ freshly squeezed lemon juice, ¼ oz simple syrup; combine ingredients in cocktail shaker with ice and shake vigorously. Pour into a rocks glass with ice, top with 3-5 oz chilled club soda and garnish with an orange slice. Toast to your excellent taste, as well as your ability to weaponize shame as a go-to parenting tool. Orange Dreamsicle Cocktail >> 2 oz whipped cream vodka, 1 oz vanilla vodka, 3 oz orange juice (no pulp, as God intended), heavy whipping cream; combine both vodkas and OJ in a cocktail shaker with ice and shake vigorously. Strain into a cocktail glass, top with a few splashes of heavy whipping cream, garnish with an orange wedge and then drop in an AN ACTUAL CREAMSICLE. Take one sip and be instantly transported back to the halcyon summer days of your youth when all was right with the world. Vieux Carré Cocktail >> 3/4 oz rye whiskey; 3/4 oz cognac; 3/4 oz sweet vermouth; 2 teaspoons Benedictine liqueur; 2 dashes Peychauds bitters; 1 dash Angostura bitters; Garnish: maraschino cherry or lemon twist. Add the rye whiskey, cognac, sweet vermouth, Benedictine and bitters into a mixing glass with ice and stir until well-chilled. Strain into a rocks glass over fresh ice or a cocktail glass. Garnish with a cherry, a lemon twist (or both), and lift a glass in honor of Fat Tuesday or simply as the perfect counterbalance to an Orange Dreamsicle cocktail. 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/3Drinkspodcast

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

Únete a Discord Hacer un bitter no es un proceso difícil pero sí lento ya que hay que esperar el proceso de maceración. Inténtalo, al final verás recompensado tu esfuerzo. Tweet La palabra Bitter es de origen alemán y se utiliza para denominar una bebida alcohólica de fuerte carácter aromático, elaborada a partir de hierbas y de un sabor amargo. Debes haberlo leído o escuchado en algunas recetas, Generalmente viene en una botellita pequeña con papel por fuera que cubre toda o gran parte de la botella.Los orígenes se remontan a los antiguos egipcios, ya que infusionaban hierbas medicinales en jarras de vino. Esta práctica se desarrolló durante la Edad Media, en la cual la disponibilidad de alcohol destilado coincidió con un renacimiento en la farmacognosia (ciencia que se ocupa del estudio de las drogas y los principios activos de origen natural), que hizo posible una mayor concentración de amargos herbales y preparaciones tónicas. Muchas de las diversas marcas y estilos de amargos hechos hoy en día, reflejan preparaciones herbales estomacales y tónicas cuyas raíces se atribuyen a la farmacopea (libros recopilatorios de recetas de productos con propiedades medicinales desde el Renacimiento ).En el caso del Angostura, en un principio era medicinal para combatir el mareo pero llegó a volverse popular por problemas estomacales producidos por el cólera. Terminó siendo conocido como Amargo de AngosturaEl bitter forma parte esencial de muchos cócteles y hasta algunos tragos y a pesar de que en los últimos años había perdido protagonismo, gracias a la nueva tendencia de optar por los cócteles clásicos, el bitter ha recuperado su reputación y su lugar en los bares de todo el mundo. Este tipo de Bitters, por su fuerte sabor amargo y herbáceo se suele usar en muy pequeñas cantidades para evitar modificar el sabor completo del cóctel o perder sus sabores. Punto de Interés: Los bitters no solo vienen en esta presentación y es que entre los bitters más vendidos en el mundo se encuentra el Campari, ese destilado sin el cual “no hay negroni” también es un bitter. De hecho su etiqueta lo dice. Y es que existen una gran cantidad de Bitters que normalmente son usados como aperitivos por sus características entre los que están: Cynar, Martini Bitter, Fernet, Peychauds, Angostura, Fee Brothers ¿Cómo usarlos? Antes se decía que no se debían agitar en coctelera sino agregarse al final pero ya hoy en día se usa de varias maneras: Pueden usarse al final sobre el cóctel para aprovechar su fuerte aroma (Queen´s Park Swizzle)Se puede usar en cócteles refrescados o removidos.Al principio como es el caso del Old FashionEn un negroni. Nota: No todos los cócteles deben llevar amargo y de hecho generalmente el paladar latino y caribeño está poco acostumbrado al amargo. Estamos más acostummbrado al dulce. Puedes hacer tus propio Bitters:  Primero entender qué sabor quieres: Más frutal, más especiado, más amargo en general o más aromático.Luego definir los ingredientes que quiero para mi bitter y armar mi receta por escrito tomando en cuenta que el sabor que quiero que predomine es el mayor porcentaje que debo agregar. Importante usar raices y cortezas que aporten el amargor necesario en las proporciones adecuadas.Luego usar un alcohol de alta graduación alcohólica, puede o no ser neutro.Dejar macerar o reposar todos los ingredientes en un frasco de vidrio en un sitio donde no le de la luz por al menos una semana.Existe otra manera de macerarlos y es hacerlo por separado con cada ingrediente en una misma base alcohólica y al final del proceso mezclarlos de manera que obtengas las notas y perfil de sabores deseado.Al final no es un proceso difícil pero sí lento ya que hay que dejar macerar para conocer el resultado final y sólo se obtienen los mejores resultados atreviendose a mezclar probando.

Únete a Discord Hacer un bitter no es un proceso difícil pero sí lento ya que hay que esperar el proceso de maceración. Inténtalo, al final verás recompensado tu esfuerzo. Tweet La palabra Bitter es de origen alemán y se utiliza para denominar una bebida alcohólica de fuerte carácter aromático, elaborada a partir de hierbas y de un sabor amargo. Debes haberlo leído o escuchado en algunas recetas, Generalmente viene en una botellita pequeña con papel por fuera que cubre toda o gran parte de la botella.Los orígenes se remontan a los antiguos egipcios, ya que infusionaban hierbas medicinales en jarras de vino. Esta práctica se desarrolló durante la Edad Media, en la cual la disponibilidad de alcohol destilado coincidió con un renacimiento en la farmacognosia (ciencia que se ocupa del estudio de las drogas y los principios activos de origen natural), que hizo posible una mayor concentración de amargos herbales y preparaciones tónicas. Muchas de las diversas marcas y estilos de amargos hechos hoy en día, reflejan preparaciones herbales estomacales y tónicas cuyas raíces se atribuyen a la farmacopea (libros recopilatorios de recetas de productos con propiedades medicinales desde el Renacimiento ).En el caso del Angostura, en un principio era medicinal para combatir el mareo pero llegó a volverse popular por problemas estomacales producidos por el cólera. Terminó siendo conocido como Amargo de AngosturaEl bitter forma parte esencial de muchos cócteles y hasta algunos tragos y a pesar de que en los últimos años había perdido protagonismo, gracias a la nueva tendencia de optar por los cócteles clásicos, el bitter ha recuperado su reputación y su lugar en los bares de todo el mundo. Este tipo de Bitters, por su fuerte sabor amargo y herbáceo se suele usar en muy pequeñas cantidades para evitar modificar el sabor completo del cóctel o perder sus sabores. Punto de Interés: Los bitters no solo vienen en esta presentación y es que entre los bitters más vendidos en el mundo se encuentra el Campari, ese destilado sin el cual “no hay negroni” también es un bitter. De hecho su etiqueta lo dice. Y es que existen una gran cantidad de Bitters que normalmente son usados como aperitivos por sus características entre los que están: Cynar, Martini Bitter, Fernet, Peychauds, Angostura, Fee Brothers ¿Cómo usarlos? Antes se decía que no se debían agitar en coctelera sino agregarse al final pero ya hoy en día se usa de varias maneras: Pueden usarse al final sobre el cóctel para aprovechar su fuerte aroma (Queen´s Park Swizzle)Se puede usar en cócteles refrescados o removidos.Al principio como es el caso del Old FashionEn un negroni. Nota: No todos los cócteles deben llevar amargo y de hecho generalmente el paladar latino y caribeño está poco acostumbrado al amargo. Estamos más acostummbrado al dulce. Puedes hacer tus propio Bitters:  Primero entender qué sabor quieres: Más frutal, más especiado, más amargo en general o más aromático.Luego definir los ingredientes que quiero para mi bitter y armar mi receta por escrito tomando en cuenta que el sabor que quiero que predomine es el mayor porcentaje que debo agregar. Importante usar raices y cortezas que aporten el amargor necesario en las proporciones adecuadas.Luego usar un alcohol de alta graduación alcohólica, puede o no ser neutro.Dejar macerar o reposar todos los ingredientes en un frasco de vidrio en un sitio donde no le de la luz por al menos una semana.Existe otra manera de macerarlos y es hacerlo por separado con cada ingrediente en una misma base alcohólica y al final del proceso mezclarlos de manera que obtengas las notas y perfil de sabores deseado.Al final no es un proceso difícil pero sí lento ya que hay que dejar macerar para conocer el resultado final y sólo se obtienen los mejores resultados atreviendose a mezclar probando.

This week, we’re continuing our Bartender Interview Series, The Master Blend - a collaboration with BERTOUX Brandy. This week’s guest is Aaron Michael Siak, bar director at Bibo Ergo Sum in Los Angeles. We spoke about Aaron's career change at 29 from public accounting to fine dining, his discovery of craft cocktails at The Franklin Bar in Philadelphia, and his journey from Philly to LA. Siak's BERTOUX Brandy cocktail currently featured at Bibo Ergo Sum: 'TELLE ME ABOUT IT  1 dash absinthe 2 dash orange bitters 4 dash Peychauds bitters 3/4 oz lime juice 1 oz celery syrup 1/2 tsp Hamilton Pimento Dram Liqueur Tsp Batavia arrack  1/4 oz Uruapan Charanda Blanco Rum 1 1/2 oz Bertoux Brandy   Add ingredients to cocktail shaker and shake over ice. Strain into an ice-filled Collins glass. Top with tonic, and garnish with fresh mint Links: Bertoux BrandyWebsite Instagram Bibo Ergo Sum Website Instagram Facebook 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

The Mother-in-Law Cocktail is a tricky one to discuss. It is a family recipe out of New Orleans, and the ingredients are in great proportions to make it something you store in a bottle. This drink calls for New Orleans staple Peychaud’s Bitters, Angostura, Bitters, Amer Picon, Orange Curacao, simple syrup, maraschino liqueur, and Bourbon. Just short of every booze possible. So, with nothing to go on as far a history of this cocktail we talk about, you guessed it, Mother-in-laws! Join us as we discuss the long-running mother-in-law jokes and stereotypes with roots in Vaudeville and the transition to other entertainment mediums, possibilities of where this trope might have originated, and whether there is any cultural truth behind overbearing mother-in-laws. The recipe is: 1 tsp Peychaud's Bitters 1 tsp Angostura Bitters 1 tsp Amer Picon 0.5 oz orange curacao 0.5 oz simple syrup 0.5 oz maraschino 9 oz bourbon

Real time recording as my friends come over and create some fun coffee cocktails. This miiiiiiiight get silly.....   Cocktails we will create in this episode: 1) Bourbon and Cold Brew: Just splash some DaVinci Gourmet Cold Brew Coffee Concentrate and water over your whiskey any way you take it 2) Lunchbox or ‘Cafe Disaronno': Inspired by "The Lunchbox" cocktail, using cold brew. The orange juice brings out the wonderful complimenting bakers chocolate specific to this cold brew concentrate. 0.5 oz DaVinci Gourmet Cold Brew Coffee Concentrate 1 oz Disaronno 4 oz orange juice Serve on ice with orange wedge garnish 3) Cafe Boulevardier: 0.25 oz DaVinci Gourmet Cold Brew Coffee Concentrate 1 oz bourbon 1 oz sweet vermouth 1 oz Campari Chill and stir with ice, serve 'up' with orange zest, cherry garnish optional 4) Cafe Cola: Cynar Americano Cafe: 0.25 oz DaVinci Gourmet Cold Brew Coffee Concentrate 05 oz Cynar 4 oz cola 5) Cafe Sazerac: 0.125 (1/8th) oz DaVinci Gourmet Cold Brew Coffee Concentrate 2 oz Sazerac Rye 2 dashes Peychauds bitters Give glass an absinthe rinse, build cocktail in separate glass with ice, chill then strain into fresh glass. Garnish with lemon zest and peel. 6) Salty White Russian: 0.25 DaVinci Gourmet Hawaiian Salted Caramel 3 oz DaVinci Gourmet Cold Brew Coffee Concentrate (diluted) 1 oz Titos vodka 1 oz Baileys Served on ice, salted caramel treat on rim as garnish Cold brew coffee cocktails! Obviously coffee goes great with bourbon, but what else? Listen in as Levi creates 6 cocktails with some of his closest friends. TIME 2:20 - Who is the Kurt guy? TIME 2:55 “Who drank all the Fernet? Who drank all the Baileys? ….Adam he makes my drinking look like childsplay” TIME 4:35 This is where you drink the first cocktail, the first cocktail. TIME 5:05 “We *slurrrrrr*…” “Did you eat all the ice cubes out?” TIME 5:10 As you can tell by my inability to talk without slurring and recall what was actually in the cocktail, I was indeed smashed. That combo is something I will play with in the future - but for now - let's meet my friend Danny the pilot…. TIME 5:45 “Check check, can you make more money if you turn the GAIN up?” Danny Blaha. TIME 5:52 Danny and I drink together a lot, so naturally when he visited last weekend I had to make him this strange cocktail… also he brought a knife? No, that was just a butter knife. TIME 6:00 Levi: What do you think of this cocktail? Danny, put down that knife. Danny: The pain makes me know that life is real. Um, that's a good way to start? Levi: yeah, it lets people know you have nothing to say at all. What do you think of this cocktail? Danny: When you decided that you wanted to make it, I was a little concerned when you took Disaronno, cold brew coffee and orange juice out of your refrigerator. Um, it scared me a little bit. Levi: I didn't have Disaronno in my refrigerator, but yes I understand your fear. Danny: Yeah. *Indistinguishable grunt* Like I said three flavors you just don't think would go together. But I do think it tastes like one of those orange chocolate balls that you have to hit on a table and it splits into pieces. Maybe that was only cool in the 1990's but there you go. It tastes good and it goes together, orange and chocolate it good. Levi: orange and chocolate are amazing together. Orange and coffee are okay together but certainly most places don't put those together. This is cold brew of course. I think Disaronno goes really well with coffee. I've made a similar cocktail with Disaronno, Almond syrup, espresso, shaken with milk and ice. Danny: you make a lot of cocktails that are really bitter, that's kind of your go to. I like this one because its NOT bitter. You put a lot of bitters into cocktails, its very common for you, but this doesn't have that. I like your cocktails that are higher in citrus. Levi: Joey my coworker teases me because for like 6 months I put lime into everything I made. Danny: Do you cook it for 6 months? Because when you cook…. you definitely take your time. Levi: you make it sound like I cook completely stoned, but really I just like to take a few days. Danny: is it done cooking? Oh is it charcoal black now? Mmmm tasty. Levi: get out of my house…. Time to try the Cafe Boulevardier. Which was actually the very first cocktail we built that day. When I am tasting I start with the more bitter and move to the sweeter. It's hard for me to go from sweet to bitter, do you ever do tastings like this? TIME 8:40 Cafe Boulevardier… Levi: our first try, Kurt, wanna say what we got? Kurt: We have ourselves the Negroni, Boulevardier, BREW-vardier? I don't think that's too bitter. Levi: I'm not sure the coffee-note is the right note for this. Sweet enough. What is tough is all I taste is garlic from my lunch. Kurt: I like the ending note, its all coffee. Levi: We did 1 oz of sweet vermouth, 1 oz of Campari, 1 oz of bourbon, and then just a 1/4 oz of a cold brew super concentrate. Yeah right now this aftertaste is really great, should we do an orange zest or any herbal element like mint? Kurt: I don't think so, I think its done. Levi: recipe #1 is done, its in the banks! Kurt & Levi *CLAP* TIME 13:30 Cafe Cola Cynar “big mistake” Kurt: so its Cynar, cold brew,a nd Coke Levi: the big mistake we had made? Kurt: was adding white rum, then dark rum, all bad. Levi: the big lesson here is to start simple, then layer in more flavors on top. Kurt: yeah. So the recipe is 0.5 oz Cynar, 4 oz Coca-Cola, 0.25 oz cold brew. Levi: on the nose its a lot of coffee, the Cynar and the Coke are balanced together. The cold brew again is the lingering aftertaste. BAM. TIME 14:30 As I taste a drink I pay attention to the BIG categories in flavor: sweet/sour/bitter/umami/salt, then also very important is the “Exact-flavor.” There is ‘good' verses ‘meeting the standard of identity.' This Cafe Cola is such a simple recipe and I already knew about the idea of a “Cynar Cola,” its actually on the bottle of Cynar, so I used that recipe idea as a baseline. I also already knew I like Cold Brew and “Cola” SO we knew instantly this idea would work. Where we went wrong was trying to make it even more unique and adding rum….. Also, I pay attention to temperature and texture of course. Look, we saved you a painful step of experimentation! But if you do have a build on this, let me know what you found tasty. TIME 16:15 Levi: I don't know about you but between the note sleeping and closing down bars the last 2 nights, I'm pretty tired…. Kurt: we did a play on the Sazerac because we wanted to add some cold brew in to incorporate all the flavors. We have varying opinions on how much coffee to add at the moment, I think we are going to have to revisit this when we have the proper Sazerac Rye instead of Woodford Reserve Rye. We took down the Peychauds bitters from 4 drops to 2? Levi: Let's talk about this, we have been thinking about all these drinks, but we start from Googling a recipe to have a starting point. On this one specifically I thought the cocktail would be bitter enough and if we added a coffee flavor it would take it to a more bitter realm. Piece of advice - when you are making cocktails with friends always listen twice to their advice because there is usually a lot both said and ‘unsaid.' If there is cold brew in a cocktail then it needs to be fairly apparent. Kurt: We are like 2 hours into this session. Levi: we started with brainstorming crazy ideas and wrote them all down. Then we did a grocery list. Then we talked through the brainstorming and groceries. I ate a bunch of garlic, then we did the grocery run, Kurt: 19:05 Salty White Russian: That moment when you realize you've been day drinking and are trying to explain things... This one was much harder to type up and talk about because, as mentioned, I had been day drinking allllll day. Then during production you can likely tell that I have been drinking along. Cold Brew coffee used was a brand new launch from DaVinci Gourmet. To learn more visit DaVinciGourmet.com. Music by “The Dirty Moogs” title - “Im Alright Instrumental”

In the Studio Today: Dan Critter Special Guest - Eric Martin Gay Summary: "This is Getting a Little Odd:" Back from the break! The lads Bounce Castle has returned, Dan unveils a few new flicks, and read some of the entries this semester's Zombie Game. Also Special Guest - Comic book artist and creator, Eric Martin Gay, shares with us "Little Odd"! Cocktail du Jour: Sazerac: In a Rocks glass - - in an Old Fashioned glass: - swirl and dump a 1/2 oz absinthe/herb-saint - muddle sugar cube with a few dashes of Peychauds (sp?) bitters - add ice - add 1.5 oz rye whiskey - garnish with lemon zest Sip while reading comics! Don't forget to turn the page and wash your hands! Quote du Jour: Ari Gold - "Fuck you plant. Fuck you 20" screen! Fuck you stupid fucking balcony! " Asshole Neighbor - "Shut the fuck up!" Ari Gold - "FUCK YOU THE MOST!" Ari Gold - Entourage Intro/Outro music from Haggis Rampant's new album, "Burly!" Swear tally: $20.80

Sweet Patootie1 oz Gin.5 oz Cointreau.5 oz orange juice1 dash aromatic bitters Shake well and strain into a cocktail glass. Stinson Beach Cooler1.5 oz gin3 oz orange juiceGinger ale Build in an ice filled highball glass. Victory #91.5 oz Mezcal1 oz Aperol.75 oz lime juice.5 oz simple syrup5 drops Peychauds bitters1.5 oz medium bodied Mexican beer Combine ingredients in an ice-filled rocks glass and stir to combine. Garnish with a lime twist. Desert Glow1 oz tequila4 oz orange juice1 oz peach schnappsOrange slice Fill an old fashioned glass w/Ice. Pour tequila orange juice and peach schnapps. Stir well and garnish with orange slice.

The Drinks: Harvey Wallbanger  2 oz vodka3 oz fresh orange juice1/4 to 1/2 oz Galliano Build in an ice filled high ball glass. Add the vodka and juice, stir briefly, then float the galliano on top. Space Gin Smash (via)1.5 oz dry gin1/2 oz st germain1/2 oz simple syrup1 oz lemon juice1 oz apple juice6 mint leaves4 grapes Muddle the grapes and simple syrup in a shaker, add remaining ingredients and fill with ice. Shake and strain into a highball glass filled with crushed ice. May Day Martini (via)2 oz vodka1 oz lemon juice1 oz cinnamon syrup1 strawberry Shake all ingredients with ice, double strain into a chilled cocktail glass. 131 (via)2 oz gin1/2 oz green chartreuse1/2 oz simple syrup3/4 oz lime juice2 sprigs of mint1 dash Peychaud’s bitters1 oz soda water1 oz tonic Put everything but the bubbles, bitters and one mint sprig in an ice-filled shaker. Give it a quick shake and strain into an ice-filled collins glass. Top with tonic and soda water. Garnish with the other sprig of mint and float the Peychauds on top.