Podcasts about ramos gin fizz

Joanna and Zach are joined by VinePair assistant editor Hannah Staab to explore the modern revival of soufflé cocktails like the Ramos Gin Fizz, how certain bars are trying to turn a 15 minute cocktail into something that can be done quickly, and what the future of the trend looks like. Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and be well.Hannah is drinking: Emilio Vada Dolcetto d'AlbaZach is drinking: The New CareerJoanna is drinking: Kobal Rosé Pet-NatInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

Throw back that shot and chase it with some suds as James shares a memorable encounter during a bustling evening at the bar. A young man, eager to impress, decides to order a Ramos Gin Fizz – a challenging cocktail even during the calmest of times, let alone a rush. Unfazed by the chaos around him, our seasoned bartender takes the opportunity to impart a valuable lesson to the young peacock about respect, humility, and the inner workings of the service industry.Follow James:@uglykidjFOLLOWInstagram, 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

Join the Dishes as we embark on a mouthwatering adventure through the fascinating history of fried chicken. From its Scottish origins to its role in American race relations, we'll uncover the delicious and often surprising stories behind this beloved dish. Melissa also gets far too drunk and is pretty belligerent about English food.   The featured drink in this episode is the Ramos Gin Fizz. Find the recipe on our Instagram.   Show Music by Andrew Huang. Don't forget to rate and subscribe! iTunes/Apple Google Spotify   Blog: www.DrunkDishPod.com   Merch Store: https://drunk-dish.creator-spring.com/ Twitch: Twitch.tv/DrunkDish  Twitter: @drunkdishpod Instagram: @drunkdish Facebook: Drunk Dish Podcast Email: drunkdishpod@gmail.com

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

520. Part 2 of our conversation with Joshua Trosclair, a progressive activist.  "HousingLOUISIANA is a statewide initiative aimed at meeting Louisiana's housing needs and create a statewide network of regional housing alliances to ensure better collaboration across the state. Under the #PutHousingFirst banner, Louisiana has built out its Housing Triad, a multi-pronged strategy transforming the affordable housing marketplace across the state.  This alignment supports a housing-centered foundation for intersectional community-rooted initiatives designed to respond to climate change, criminal justice reform, racial inequity, the COVID-19 pandemic, and the hurricanes that have devastated South Louisiana over the last few years."   This week in Louisiana history. April 30, 1803. Louisiana Treaty Purchase Treaty signed. This week in New Orleans history. On May 6, 1883, the Daily Picayune reported that "a New Orleans concern which H. C. Ramos is president and other leading buisness are interested" bought two stores on Tchoupitoulas Street with plans to  erect a plant for the manufacture of their product, Red Rock Ginger Ale. Henry C. Ramos would gain greater fame in 1888 when he concocted the first Ramos Gin Fizz — a mixture of gin, lemon juice, lime juice, egg white, sugar, cream, orange flower water, and soda water — at his Imperial Cabinet Saloon on Gravier Street. Before Prohibition, Ramos had over 20 bartenders working at the Imperial at once making nothing but the Ramos Gin Fizz - and still struggling to keep up with demand. During the carnival of 1915, 32 staff were on at once, just to shake the drink.  This week in Louisiana. New Orleans to Memphis May 21-29, 2023 Website Riverboat Cruise from New Orleans to Memphis Immerse yourself in history and heritage on this journey from New Orleans to Memphis. Soak up the rich French and Acadian cultures that infuse the Lower Mississippi, and be inspired by the stories of famed musicians and civil rights heroes. Savor delicious Cajun and Creole cuisine, as well as Memphis's famous BBQ. And stir your soul with the rhythms of Dixieland jazz, Delta blues and gospel. Cost is over $4,300. Postcards from Louisiana. Swing 17 & the New Orleans Swinging Gypsies at the Spotted cat on Frenchmen Street. Listen on Google Play. Listen on Google Podcasts. Listen on Spotify. Listen on Stitcher. Listen on TuneIn. The Louisiana Anthology Home Page. Like us on Facebook. 

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.

Craft Elixirs is the One-Thosandth Story - and Craft Elixirs have hit the market courtesy of a 20-year veteran of the industry. Linchpin Elixirs' first product out the door is Linchpin Aperitivo. Could it be the start of an entirely new line? Well, Matt Grant is keeping mum about the future. You can in cocktails like Pallino, Cosmopolitan, Daquiri, and Negroni. To get more on Linchpin Elixirs, head to the link https://linchpinamari.com/ Help Genny! Genesee Specialty is releasing potentially several limited-edition beers for 2023. The need you to vote on the candidates in this race; Winter Citrus, Apple, Pear Cinnamon, and Winter Berry. They will have in-person voting available for those who live and visit the Rochester and Buffalo areas, but for the rest of us - we can go online for the voting. For full descriptions of the beers, and how or where to vote, head to the link https://www.geneseebeer.com/geneseefor23/ The third story after this - The Boozebuddy Update is brought to you by Green Mountain Payments - helping local business owners save thousands of dollars by providing complimentary credit card processing equipment and zero cost credit card processing. Visit greenmountainpayments.com or posandzero.com today! It's Mardi Gras season! Can't be there - well you can whip up your own celebration with some special cocktails to give you the vibe that you're there. The drinks recommended include the Sazerac (yes, just like the brand that makes Pappy Van Winkle and others) that uses Absinthe in the mix, Hurricane Cocktails - which originated in a speakeasy and the password was “Storm's Brewin”, Port Wine St. Charles Punch, and Ramos Gin Fizz - these drinks cover a lot of territory and flavors. The list doesn't stop there, so see what you got, what you need, and get ready for Fat Tuesday at the link! https://www.winemag.com/2023/02/16/mardi-gras-drinks/ Buy me a Beer and get merch - https://ko-fi.com/boozebuddy Find all the show notes, links, and suggest a story at https://BoozebuddyUpdate.com *Affiliate links below* El Gato Retractable Green Screen - https://amzn.to/3gKm4jr LED Streaming Key Light Desktop - https://amzn.to/3TYfV10 Canon 80D - https://amzn.to/3JwYpiB MOMAN MA6 Lavalier Mic - https://amzn.to/3ZktFHf #theboozebuddyupdate #boozebuddy #boozebuddyupdate #beerindustry #boozenews #booze #craftcocktails #elixir #vermont #mixeddrinks #mixology #mixologist #genesee #genny #candidate #vote #specialty #specialtybeer #mardigras #mardigrasdrinks #fattuesday #beads #masks #htd #bourbonstreet #neworleans the boozebuddy update, beer industry, global news, booze news, booze, Craft cocktails, Elixir, Vermont bartender, industry veteran, mixed drinks, mixology, genesee, specialty beers, vote, mardi gras, fat tuesday, beads, masks, cocktails, Bourbon Street, New Orleans, --- Support this podcast: https://podcasters.spotify.com/pod/show/boozebuddy/support

A drink invented by a preacher who didn't drink, it must be good. This drink is the holy grail of brunch drinks and it's hard to stop at just one, but don't let Henry catch you drinking too many.  Ramos gin fizz In your shaker, big side add Egg white  2oz gin ½ oz lime ½ oz lemon ¾ oz rich Simple syrup (or 1 oz of regular simple) 6 drops Orange flower water Hit it with a few drops (2) of vanilla extract - if you want ¾ oz heavy cream - last because it will curdle if it sits too long SHAKE the ever loving hell out of it, with ice for 30 seconds - 1 min, the longer the better. Collins glass out of the fridge, add a little soda water to the bottom of the glass (about 1 fingers width) Pour contents of shaker, from a height that's a little higher than you normall would pour from (because you want the drink to splash and emulsify a little more in the bottom of your glass) Let your drink rest for 1 - 2 minutes while you clean up your mess Then add a little more soda water to the empty shaker, and shake it just a few seconds - top off your glass  Garnish with an environmentally responsible straw in the middle of the drink - if you made the drink well the straw will stand straight up. Violet fizz Lavender syrup: Equal parts water + sugar about 1 cup for each and 3-4 lavender flowers Big shaker add: 1 egg white 2oz gin ½ oz creme de violette ½ oz lime ½ oz lemon ¾ oz Lavender Simple syrup 6 drops Orange flower water Hit it with a few drops (2) of vanilla extract, per brads recipe ¾ oz heavy cream Reverse the dry shake here, I think it makes for an easier assembly. Add ice and shake the hell out of it, at least 1 minute. Open that cocktail shaker and strain into the other side of the shaker so the ice does not go into the shaker. Now, take a hand frother and froth the hell out of it for at least 1 minute if not two. No straining necessary here, just pour the mixture ¾ of the way into a tall Collins glass. Top with that soda water and float the remaining cocktail to lift the drink up. Garnish with a fresh lavender flower and put a straw in that bad boy, pat yourself on the back, and enjoy  Top it after it settles if you don't get it right away The Art of Drinking IG: @theartofdrinkingpodcast  Jules IG: @join_jules TikTok: @join_jules  Website: joinjules.com Brad  IG: @cigarsnvino This is a Redd Rock Music Podcast IG: @reddrockmusic www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Given that New Orlean is home to a multitude of cocktails, from the Sazerac to the Ramos Gin Fizz to the Hurricane, you'd think a great book about the city's drinks and drinking culture would already exist. In our humble opinion, we've found one: Neal Bodenheimer and Emily Timberlake just released the instant classic “Cure: New Orleans Drinks and How to Mix Them.” On this episode of Fix Me a Drink, award-winning hosts David Wondrich and Noah Rothbaum sit down with Bodenheimer to discuss his new book as well as his ground-breaking Nola cocktail bar, Cure. The trio also talks about the history of cocktails in the city and some of their favorite establishments. So mix your favorite New Orleans drink and listen to this new episode of Fix Me a Drink. Cheers! Fix Me a Drink is hosted by Flaviar's resident liquor experts Noah Rothbaum and David Wondrich. On each episode, the award-winning duo enjoys a delicious drink while uncovering lost liquor history, exploring modern cocktail culture and interviewing an incredible array of spirited guests. So fix yourself a drink and enjoy the show! Please drink responsibly. Podcast Editor Alex Skjong.

This week we're shaking up a cocktail from the mind of a bartender who probably would have kicked us out of his saloon. There are apocryphal stories galore and some of them might actually be true! So get your shaker arms ready for the Ramos Fizz. Follow us on instagram @pantrystaplespod

Keep up with Decoding Cocktails via our newsletter or on Instagram.---Beyond the cocktail recipe and technique books I've read, Robert's book A Proper Drink transformed my understanding of how cocktails arrived at where they are.  Robert recalled a (potentially illegal) seminar conducted by Ted Breaux about AbsintheDrinks and bottles that were big in San Francisco: Mojito, Pisco Punch, and Pisco Sour, and Fernet Branca Drinks and bottles that were big in New Orleans: Pimm's Cup, French 75, Ramos Gin Fizz, Milk Punch, Sazerac, and The HurricaneRobert mentions drinks like Little Italy and Tom & Jerry.He reminds us that until books like The Craft of the Cocktail and The Joy of Mixology came out, forums like DrinkBoy and egullet were how people learned. He also recommends Straight Up or On the Rocks. Greg Boehm of Cocktail Kingdom launched Mud Puddle Books which began reissuing and publishing various books. Robert's latest book is Modern Classic Cocktails. Check him out via his website, Instagram, and Substack. 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

What does it mean to look at yourself through the eyes of the ‘other'? How do you maintain a sense of self in this process? How do you build social equity to match the room that you are in? Hosts Jason and Yvonne Lee examine the pathways to equity in this season two debut of Lagralane Spirits. With guests Monique Marshall (anti-bias/anti-racist educator) and DeMille Halliburton (champion of access and equity), they discuss the historical perspectives of ‘Passing' which is the ability of a person to be regarded as a member of an identity group that is different than their own. This meaningful conversation is accompanied by the Ramos Gin Fizz cocktail, chosen purposefully for this episode due its unique appearance and complexity to prepare.  The journey to access, or ‘getting in the room' is different for each one of us, and usually includes self-exploration and self-acceptance. Enjoy Monique and DeMille's unique examples of how they work to provide pathways of access and equity to others whether through food banks, entertainment or education. They also share personal stories about passing and identity as they answer this episode's Cocktail Confession question, “When it comes to establishing and maintaining equity, what have you had to do to get in the room?” *This episode contains strong language.  For more spirited discussions and cocktails, make sure to subscribe to the podcast. And if you've enjoyed thinking (and drinking) along with us, we'd love for you to leave us a review.   Cheers … and Please Drink Responsibly!   Links:   Book:  Passing by Nella Larsen https://www.barnesandnoble.com/w/passing-nella-larsen/1001883168   Film:  'Passing' filmmaker Rebecca Hall shares the personal story behind her movie https://www.npr.org/2021/11/30/1059824073/passing-rebecca-hall-film Guests: Monique Marshall https://mmscequity.com/about   SoCalPosis https://socalpocis.org/team-instructor/monique-marshall/   DeMille Halliburton SEE-LA https://seela.org/portfolio-item/sola-food-co-op/   Blackhouse https://theblackhouse.org/about-us/   Film 2 Future https://www.film2future.org/   Additional Links + Special thanks to: Podcast Haven - https://thepodcasthaven.com/ Liam E. Allen (original music) - @Liamea97   Cocktail Recipe: Ramos Gin Fizz 2 oz  gin 1/2 oz lemon juice 1/2 oz lime juice 1 oz simple syrup 2 dashes of orange flower water* 1 oz cream** 1 egg white 2-3 oz of soda water    *We swapped in Rose Water; it's what we had on hand in the house **For lactose intolerant drinkers, this can be swapped cream with oat milk One of the most complicated and difficult cocktails to make. Famous for a big frothy, Meringue-like head because of the egg white and soda water. Shake the ingredients with 3-5 ice cubes for 5-10 minutes to build up thick and creamy foam. Pour into a glass and leave it in the refrigerator for 3-4 minutes to let the head of the cocktail rise up.

We take a sneak peek at some future tech coming to Linux, and share details on HP's new laptop that runs POP!

Adam, Joanna, and Zach discuss what exactly defines luxury wine, and whether expensive offerings from widely-available grocery store brands can ever actually qualify as luxury. Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, Stitcher, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and be well.Joanna is drinking: Ramos Gin Fizz at The Sazerac Bar at the RooseveltZach is drinking: Comm. G. B. Burlotto BaroloAdam is drinking: Cherry Blossom Old Fashioned at Karasu See acast.com/privacy for privacy and opt-out information.

Cheese Sandwiches vs. Mustard Sandwiches.. who will win the drunken battle?This week's episode ya got your girls Nik & Jill going solo! Listen to their recap of the weekend, their favorite hangover remedies, favorite bars to go to after work & so much more!These ladies spill some W-TEA, shit gets juicyyy!Also, HUGE shout out to Desert Door for hooking us up with some bottles of amazing Sotol for us to enjoy!Connect with us on Instagram at @WastedTruthPod. Check out theheliosnetwork.com for other great shows.    

This week we're indulging in the decadent Ramos Gin Fizz for the decadent film noir classic, Sunset Boulevard as we discuss a masterful critique of Hollywood, the gold standard of acting, and how life sometimes imitates art. Starring Gloria Swanson, William Holden, and Erich von Stroheim. Cheers! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

In this eye-opening conversation with Bar Director Deke Dunne of Allegory here in Washington, DC, some of the topics we discuss include: How Deke transitioned from a life in politics to a life behind bars, starting by working security at perhaps DC's most successful pop-up EVER and then making the switch to bartending. What a surrealist Victorian novel by Lewis Carrol has to do with Ruby Bridges, a civil rights pioneer who was the first black child to desegregate a white school here in the US, and why the artwork at Allegory mixes those stories together and puts them on display. Of course, we talk cocktails and drink development, explaining how Deke and his team use flavors to tell stories. And this might sound cut-and-dry, but when we explain how rum, bourbon, oxidized sherry, banana liqueur, and a purple tuber all came to reside in a Kefir-finished milk punch, your mind will be blown. We also necessarily dig into the tricky balance that a bartender needs to walk when engaging with guests about historically charged and culturally sensitive subject matter. It's possible to do it really well, but there's also a lot of work that occurs behind the scenes to strike the right balance. Along the way, we discuss the role of hospitality in a concept bar, why a Ramos Gin Fizz is like a baseball bat donut, what's next for Deke and Allegory in 2022, and much, much more. This episode was made possible with editing and sound design by Samantha Reed, spirits and infused cocktail wisdom courtesy of Kurt Maitland, and a little bit of interview magic by yours truly. This has been a Modern Bar Cart production, copyright 2021. This episode is brought to you by Near Country Provisions. If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.

The Ramos Gin Fizz is best known for its bicep-straining preparation and the chain of shaker boys historically employed to ensure a perfect, frothy, towering foam. In today's episode, Tim breaks down this New Orleans classic with Lucinda Sterling, managing partner at New York bars Middle Branch and Seaborne. Tune in to learn how to make Lucinda's Ramos Gin Fizz — recipe also listed below — and don't forget to subscribe!Ingredients2 ounces gin, such as Ford's or Beefeater½ ounce lemon juice½ ounce lime juice1 ounce simple syrup1 ounce heavy cream1 medium egg white1 small drop orange blossom waterDirectionsAdd heavy cream to a shaker filled with ice, and egg white to a separate shaker without ice. Shake both at the same time until the tin with cream is well chilled. Shake the egg white for a little longer then combine the two in the egg white tin (without ice).Add lemon juice, lime juice, simple syrup, and gin. Add a small handful of pellet ice and shake for as long as you can stand (at least three minutes).Strain it into a cold fizz glass (or a highball glass).Place in the fridge for a minute or two.Top with soda water and finish with orange blossom water. See acast.com/privacy for privacy and opt-out information.

Today's journey leads us to New Orleans and the infamous Ramos Gin Fizz! Grab a seat (and more importantly a shaker tin) as the boys learn about this classic cloud in a glass. Cheers!Links:Ramos Gin Fizz RecipeReference Article 1 linktr.ee/cocktail.time.machineEmail: cocktailtmboys@gmail.com

Elizabeth and Abigail share the history of Charles Henry Ramos, the creator of this famous Gin Fizz and offer advice if you are making it at home. 

31 - It's time for a new book and a new cocktail with your happy hour besties!  This week we start our discussion of The Vanishing Half by Brit Bennett while sipping on an indulgent New Orleans classic -  the Ramos Gin Fizz. We daydream about where we would go if we ran away from home like the Vignes sisters, wonder at the little things that make up who we are as we puzzle over how one can leave everything behind to become someone new... and we salivate over all that fruit Early shared with Desiree. Chapters Discussed:  Chapters 1-3 Next Week:  Chapters 4-7 Join us again for Happy Hour next Thursday, and follow us on Insta @AreTheseBooksDrunk for updates on our next episode & cocktail pairing so that you can read along and sip along with us! Episode Credits Special Appearance:  Riccardo Roggeri Music:  Jimmy Fontanez, Media Right Productions, Text Me Records, Carmen Maria & Edu Espinal Logo and Art:  Chad Hudson Hosts:  Mariana Cardenas, Emma Orelove & Brandi Bravo

The content remains highly carbonated! Egg Creams, the NOLA Ramos Gin Fizz and more are discussed.

Not only have whiskey and rum long been shipped through the state’s ports but local bartenders have created classics such as the Sazerac and Huey Long’s favorite, the Ramos Gin Fizz. Tim McNally – an expert on cocktail history and the author of a new book about the Sazerac, along with Louisiana Life Magazine Executive Editor Errol Laborde and producer Kelly Massicot, provides a fun romp through the history of booze in Louisiana.

In our first episode of Season 3 we drink a southern classic and favorite of Huey P. Long (see episode 11 & 12), the Ramos Gin Fizz.  https://www.beyondreproachpod.com/the-cocktails This frothy vintage cocktail created in 1888 used to require twelve minutes of shaking to create its iconic foam top. We learn about the history of this labor-intensive but delicious cream-based concoction and how it relates to Tux’s scandal.  ALSO DISCUSSED: Blanche Devereaux, Golden Palace, Howard Zinn, laughing oneself into a sweat, making Orwell fiction again, sturdy well-endowed white men, Peculiar Picture Show, eyeholes, Petty Pendergrass, and Indian “promenades.”  TUX’s dives deep into the Daughters of the Confederacy, the construction of confederate monuments, and the mythology of the Lost Cause. We toast to symbols of hate and oppression and the white women who love them. STEPHANIE shines a light on the century-long fight over Mount Rushmore, America’s highly problematic national landmark that never should have been built. We raise a glass to struggle, what the aim of the struggle depends on who you ask. For source information on each scandal and to peruse our online shop: SITE

A favorite piece of mine that I got to share with my friend Jillian. As former bartenders we challenged ourselves with possibly the most complicated drink recipe to appear on the podcast, a Ramos Gin Fizz: 1 egg white, 1.5 oz gin, .5 oz lemon juice, .5 oz simple syrup, 2-3 drops orange blossom water, dash of vanilla, shake, top with soda water, enjoy! Fergie/Dvorak 9 remix With special guest Jillian Skoog

在酒吧里坐下后的第一件事情，就是看酒单。但是酒单上的信息和专有名词，有时候会让大家感到很困惑。当我们拿到酒单的时候，除了价格，我们还应该关注哪些信息？如何在酒单中琳琅满目的酒中，挑选出自己喜欢的那一杯？如何通过阅读精心设计的酒单，理解店家试图传达的信息和理念？欢迎收听本期「杯弓舌瘾」。 【主持】 钱老板（微信公众号：酒壶和点唱机） 嘉郦（微信公众号：喝到美） Joseph（Slow Bar，微信公众号：调逗） [03:20] 看酒单还是看点评 [04:52] 网红店的好酒单 [06:49] Joseph如何设计他的新酒单 [09:45] 鸡尾酒酒单的分类结构 [13:53] Joseph和嘉郦推荐心目中的好酒单  [19:20] 一份好酒单应该自成逻辑 [20:27] 没有酒单的酒吧需要与调酒师充分沟通  [23:31] 在酒单上列很多酒对于调酒师是巨大挑战  [26:11] 消费者可以点酒单上没有的经典鸡尾酒  [27:50] 本期杯弓舌瘾为您推荐Ramos Gin Fizz  [28:31] 嘉郦分享一次被调酒师气炸的经历 [31:50] 酒吧为什么会定期调换酒单 【音乐】 上を向いて歩こう（坂本九·コクリコ坂から サウンドトラック） Moon on the Water（BECK·O.S.T 1:Beck） 【logo设计】杨文骥 【收听方式】 推荐您使用「苹果播客 」或任意安卓播客客户端订阅收听《杯弓舌瘾》，也可通过喜马拉雅FM 、蜻蜓FM 、荔枝FM 、网易云音乐 收听。 【本节目由JustPod出品】 【互动方式】 微博：@杯弓舌瘾TipsyProof 微博：@播客一下 微信公众号：播客一下

Food News: Coffee in Westeros, Cheese of Seafood Pasta, Whine Emoji’s, Unpopular Food Opinions This was a big week in Food News. First off we had Queen Danaerys Targaryen celebrating the defeat of the army of the dead with a Pumpkin Spice Latte. In a scene where every major character is celebrating their victory and drinking yards of ale, a coffee cup is seen in front of The Mother of Dragons herself.  So even though you probably thought that the first Starbucks opened in Seattle, you were wrong. The first Starbucks opened in Winterfell. Source According to Chef Massimo Donato the customer is not always right. When a customer asked for “Parmesan” cheese on his Crab Ravioli in a Salmon Cream Sauce, he was refused. When he went to TripAdvisor to complain about it the chef responded and told him he should put the cheese on cow dung and that they will never allow cheese on seafood pasta. As someone who has worked extensively in Italian restaurants, the protocol is usually to advise the guest not to put cheese on it but if they want to, they are the ones paying for it. If someone wants their $120 Porterhouse Well Done, you give it to them, if they want grated cheese all over their $25 Pasta, you give it to them as well. It’s not so much that the customer is always right(because in both cases, they’re wrong) but that the customer is paying and if that’s what will make them happy, then so be it.  Just know if you do order something like this, the entire restaurant staff will be making fun of your awful palate behind your back. Source In this weeks edition of “First World Problems” Wine Professionals are complaining that they simply cannot live in a world without a white wine emoji. Taking such stances as “How can I Instagram my Domaine LeFlaive??? How will people ever know what I am drinking without the proper emoji” to “Lady Gaga has a song Grigio Girls, do you think she texts red wine bottles when she talks about it” One wine auctioneer has even called it “The Mueller Report of the Wine Business”. Source Finally, The Serious Eats Staff published an article of their most unpopular food opinions. Tom and I discussed which ones we agreed with and which we didn’t. Check out the segment for all of our answers, and the original article here North Meets South Farms, Food, and Drink Festival North Fork Event Company is hosting a Farms, Food, and Drink Festival in Calverton, NY on June 8th and 9th. The event will take place on 80 sprawling acres of tree-lined property that was once a golf course. The event, North Meets South, brings the communities of the North and South Forks of Long Island, NY together for a weekend promoting the farm-to-table movement. The festival will be curated with provisions from local farms, food from restaurants all over the East End, and drinks from your favorite breweries, vineyards, and cider houses. North Meets South will also feature several children, teen, and adult activities; such as bounce houses and slides, petting zoo, pony rides, live entertainment and more! Monique and Vanessa, the founders of the festival, called into the show to tell us all about their event. Listen in to hear everything you want to know about it, how to get a free Lyft from the Riverhead LIRR Station to the Festival. Buy Tickets here We will see you all out there! Clare Langan Talks About Her Life As A Culinary Producer Clare Langan is a Culinary Producer, Food Stylist, and Chef.  She studied Fashion, worked in Private Equity, and then went to Culinary School. She became a Personal Chef and taught cooking classes all over the city.  She started doing food styling and helped produce the famous “Hands and Pans” style cooking videos that used to be all over Facebook. A friend of Clare’s was a teacher at Sur La Table and got into a bike accident. He needed someone to take over his job while he was hurt and Clare took over for him. Over the course of 4 years, she went from Teacher to Head Chef of the NYC Sur La Table.  She began looking into opening her own Cooking School but was contacted by Chef Joel Gamoran about his TV show Scraps getting greenlit. Scraps is a food and travel about Food Waste. Joel Gamoran and crew go all over the country teaming up with local chefs to cook dinner parties made out of repurposed foods. They make dishes like pasta sauce out of carrot tops. Unfortunately, we just met Clare and she is already leaving us. Clare is moving from NYC to San Francisco because she ate a strawberry. While at a farmers market someone gave her a single strawberry and it’s the best one she has ever eaten. It was red all the way through and jam-packed full of flavor. She is also moving to a home with an Avocado Tree, Lemon Tree, and Artichoke Tree. We wish Clare a safe move to the West Coast and that she has an incredible future with whatever she decides to do. Mezcal Paloma, Aperol Spritz, Gin Fizz Redux This week on What Are We Drinking is rife with controversy. I picked a drink that got slammed by the New York Times two days later, and Tom picked the drink that I literally picked last week Clare’s Drink: Mezcal Paloma The Paloma is classically made with Tequila and Grapefruit Soda like Squirt or Jarritos, a Mezcal Paloma switches out the Tequila for Mezcal, but I want to show you how to do a fancy cocktail bar one and not just a mixed drink 1/4 ounce simple syrup1/4 ounce lime juice2 ounces grapefruit juice2 ounces mezcal (or tequila)2 ounces soda water1 grapefruit wedge, for garnish 1.Rim the glass with salt 2. In your shaker add all ingredients besides soda water 3. Shake, strain, pour over ice 4. Top with soda water, add grapefruit garnish Mike’s Drink: Aperol Spritz Tuesday night after work I was thirsty, and nothing sounded as good and thirst quenching as an Aperol Spritz. A Coworker and I find ourselves at The Smith and had a few, and they were everything I could have asked for. A good spritz is sweet and bitter but most importantly, thirst quenching. This low ABV cocktail is great to have on a hot day, a cold day, or an average weather day. The NY Times just published an article about how it is a bad drink because it is all marketing and usually made with cheap and sweet sparkling wine. If it is overly sweet it will not be good, but any place that is carrying Aperol and doesn’t have the Spritz on its cocktail menu will usually have a decent prosecco that they pour by the glass 2 oz Prosecco 1.25 oz Aperol Splash of Soda Water 1. Fill your glass with ice 2. Add all ingredients 3.Garnish with Orange Slice Tom’s Drink: The Ramos Gin Fizz Tom just straight up stole my drink from last week. After we recorded he went to his favorite bar and ordered one. It blew his mind so he amazon primed Orange Blossom Water and is hellbent on mastering them at his home. So I apologize that we have the same cocktail two weeks in a row, blame Tom 2 oz Gin .5  oz Lemon Juice .5 oz Lime Juice .5 oz  Simple Syrup .5 oz heavy cream 3 dashes orange flower water 1  Egg White Top  with club soda To Prepare: Put all ingredients besides the club soda into a shaking tin and shake vigorously without ice. This is called dry shaking and allows for the foam to form in the drink. Add ice and shake vigorously again. Honestly, you will be shaking for about 5 minutes. Pour into a Collins Glass with ice, add seltzer into the tins to pick up whatever is left and top your drink with it. The Ramos Gin Fizz was created by Henry Ramos in New Orleans in the 1880s. People would come from all over to drink one so he employed an entire line of men to just shake these cocktails.

Food News: Avocados and Millenials Guacamole Cheese will be available for purchase starting May 1st at all 161 locations of fresh market.  This gouda-style cheese is pale green,and combines avocado, lime,chili,tomato,onion,and garlic.  It can be cubed to eat alone,shredded on nachos, or melted into a queso dip. To quote a great mathematician Dr.Ian Malcolm "Your scientists were so preoccupied with whether they could, they didn't stop to think if they should."  Simply put this just shouldn't  exist. Avocados and Cheese are both delicious things that do not need to be part of each others world. This is the new "dessert hummus"  a Frankenstein mashup of food that is made for clicks and insta-likes In other avocado based news, a property developer in Vancouver is promising a year of Avocado Toast with everyone $300,000 condo sold. After purchasing the condo you get a gift card to an unnamed restaurant that would cover Avocado Toast or any other breakfast for a full year. As NotAFoodie's residential millennial, I think this is a hilarious marketing attempt but it's getting people all over North America talking about  it.  The developers are also taking a 10% down payment  as opposed to one typically in the 15-25% range, which I think is much more enticing than slicing avocados on top of toast. Lastly in Food News another old person is blaming Millennials for their failures. Jonathan Maze at Restaurant Business Online wrote this article saying that Millennials are to blame for casual restaurants chains profit drop. The fact of the matter is blaming everything on Millennials at this point is lazy.  Yes wages are on the rise and unemployment is low, but $15 minimum wage is still a low salary and rents are very high. If I just spent 40 hours working  for $600 before taxes, so a take home pay between $400-$500, why am I going to spend $30 of it at a crappy chain restaurant where everything is microwaved. Restaurants need to see that in addition to  being cost conscious  Millennials also want to know where their food is coming from,and be wowed by the flavor, not eat something  that just got popped into the microwave Street Food and Guy Fieri Street Food is Netflix's newest debut in the world of Food Documentaries. In the same vein as Chef's Table. It highlights street food from around the world. Esquire magazine  gave it the highest praise saying it fills a"Bourdain-Sized hole in Food TV."  Tom and I are obviously both big street  food guys. The photo for this blog post  is of the Boat Noodle Soup I ate at a Night Market in Bangkok. I went with a friend of a friend who just ordered for me. I've said before how  the soups in Thailand are out of this world, with crazy depths of flavor. This  is one of the best things I've ever ate. Somehow we went from Street Food to Guy's Grocery Games. I've watched a few hours of this show(compared to like a million hours of Chopped) and I am pretty sure with my combination of IQ,Fitness, and Cooking knowledge that I would absolutely clean up on this show.  I am very good with thinking on my feet, deceptively fast, and of course I can throw down in the kitchen. I went to their casting site but they only cast actual chefs unfortunately How To  Make Pasta Pomodoro Italian Cuisine is defined not by crazy techniques or and a million ingredients, but by its simplicity and letting the ingredient speak for themselves.  I don't think that there is a single dish that does this better than a Pomodoro  Sauce. "The Whole is Greater than the Sum of its Parts" is the best way to describe it. A 5 ingredient dish that will please everybody Pomodoro for 4 16 oz of dried pasta(I like Rigatoni, Tom likes Spaghetti) 8 Plum Tomatoes 1/4 Cup Extra Virgin Olive Oil 1/2 Onion 4 Garlic Cloves 3 Basil Sprigs(plush more to garnish) Prepping The Tomatoes Take your 8 tomatoes and cut an X onto the bottom of them. Prepare a pot of boiling water as well as an ice bath. Drop the tomatoes into the boiling water for 30 seconds, and then place them in the ice bath. Remove and peel from  the bottom, scoop out seeds with a  spoon Prepping the Pasta Heavily salt your boiling water(3 tbsp), do not use any olive oil. Cook pasta al dente Making the Pomodoro Sauce Pour your olive oil into a large pan on medium heat.  Add diced onions and cook for 2 minutes stirring throughout, add crushed garlic cloves and continue to stir for 1 minute. Now add tomatoes, stirring occasionally and breaking them up with your spatula. Cook for 18 minutes, add chiffonade basil to your sauce  and cook for another 2 to 3 minutes. Optional: Add 2 tbp of butter at the end for a richer sauce Add the pasta to your sauce, use tongs to plate. Garnish with Pecorino  Romano and Fresh Basil If you decide you want to make this, DM us photos @NotAFoodieShow on Instagram and Twitter Let's Drink: The Ramos Gin Fizz and Vin de Pamplemousse This week Tom and I pulled out all the stops for this segment. On the podcast I said a Fizz is a Sour with seltzer but I was wrong A Fizz is Liquor, Acid,Simple Syrup and Seltzer A Sour is Liquor,Acid,Simple Syrup,  Egg White This is a Ramos Gin  Fizz Mike's Drink: The Ramos Gin Fizz 2 oz Gin .5  oz Lemon Juice .5 oz Lime Juice .5 oz  Simple Syrup .5 oz heavy cream 3 dashes orange flower water 1  Egg White Top  with club soda To Prepare: Put all ingredients besides the club soda into a shaking tin and shake vigorously without ice. This is called dry shaking and allows for the foam to form in the drink. Add ice and shake vigorously again. Honestly you will be shaking for about 5 minutes. Pour into a Collins Glass with ice, add seltzer into the tins to pick up whatever is left and top your drink with it. The Ramos Gin Fizz was created by Henry Ramos in New Orleans in the 1880s. People would come from all over to drink one so he employed an entire line of men to just shake these cocktails. Tom's Drink: Vin de Pamplemousse 3 Ruby Red Grapefruits 3 White Grapefruits 4 Lemons 1 Vanilla Bean 3 Cups Granulated Sugar 5 Liters of Wine($10 NZ Sauvignon Blanc preferred) 1 Liter of Vodka To Prepare: Slice all your citrus very thin with the skin on. Sterilize a large bucket and add all the ingredients.  Cover with plastic wrap and put away in the dark for 40 days. Your first few days you need to go and stir it vigorously to make sure the sugar dissolves, then just  leave it and let all the flavors meld.  Pour it into sterilized wine bottles and cork them If you want a bottle of Vin de Pamplemousse DM us on Instagram or Twitter

Episode 103 Tattersall Distilling - Minneapolis, MN This week we’re in Minneapolis once again and we’re checking out Tattersall Distilling and their dedication to craft spirits.Andrea talks about her love for the Ramos Gin Fizz, Aaron brought in some Blackstrap rum from Tattersall for tasting, and we investigate the delightful cocktail room at Tattersall and reminisce about our favorite times spent there. We also learn about the development of the Norden Bombsight via Atlas Obscura. The Minnesota Historical Society has some information on it, too.Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq This podcast is powered by Pinecast.

Drink Dat - Where and What to Drink in New Orleans Do you ever wonder where the locals go for a cocktail in New Orleans? On today's show, my guest, Elizabeth Pearce, helps answer that question for you!   Elizabeth is a storyteller, a cocktail historian, and a New Orleanian. She is the presenter of the Drink and Learn Tour, and the author of two books about drinking in New Orleans.   On today's episode, we explore New Orleans through its bars and its cocktails. We not only cover where to get the best drinks, but we skim through nearly 300 years of New Orleans history along the way.   You'll find lots of great places to visit, the history of some of the most famous drinks in New Orleans, and the importance of the go cup.   All this and more on today's show!   Time Stamps for Today's Episode 1:20    Meet Elizabeth Pearce 1:45    Markey’s Bar in the Bywater 2:00    Two books and a tour 2:45    Not ‘just’ a New Orleanian (shout out to Elizabeth’s Mom!) 4:15    Elizabeth answers the question: how did I start doing this? 7:00    French Quarter Drinking Companion 8:20    Drink Dat -- I got distracted here and forgot to make notes! -- 22:00   Accidental City 25:20   The Sazerac, Peychaud’s bitters 30:40   Essential New Orleans drinks 31:20   In search of the Ramos Gin Fizz 32:20   The Grasshopper 34:00   Drink and Learn Tour 35:30   Hurricanes and Prohibition 40:00   Bourbon Street 44:20   Where would Elizabeth take you? 47:00   Bacchanal 49:00   Rooftop bars 52:00   Bars and possibilities 56:00   The go cup Resources You can sign up for Elizabeth's Drink and Learn Tour over at her website: www.drinkandlearn.com.  Be sure to enter promo code BBST for a discount! Follow Elizabeth (@drinkandlearn) on Instagram and on Twitter. Her latest book, Drink Dat, is a concoction of equal parts guidebook and stories. Do make sure you purchase it! Here's a link to find it a local bookstore near you.  You can also find it on Amazon. For you French Quarter lovers, check out the French Quarter Drinking Companion, too. Thank You Thanks to Elizabeth Pearce for joining me on the podcast and sharing stories about the city we both love. Thanks also to Markey's Bar in the Bywater - they didn't know they were hosting us, but on the plus side, they didn't throw us out, either! Subscribe to the Podcast If you enjoy the show, please subscribe to the podcast on Apple Podcasts, Stitcher, Google Play Music or wherever you get your podcasts. If you do enjoy listening, please share Beyond Bourbon Street with someone who shares our love of New Orleans. Join Us on Facebook We now have a Facebook group where you can ask questions, share your New Orleans experiences and engage with others who love all things New Orleans. Join us by going to www.beyondbourbonst.com/facebook Contact Us Got an idea for an episode, have some feedback or just want to say hi? Leave us a message at 504-475-7632 or send an email to mark@beyondbourbonst.com Thanks for listening! Mark

The Ramos Gin Fizz. The Sazerac. The Mint Julep. Cocktails can have some great origin stories, but how can you tell  sober fact from tipsy fiction? This week, we're going cold turkey to get the details behind that noble institution of pre-dinner drinking: the cocktail party. Legend (or Wikipedia) says the first cocktail party was held by Mrs. Julius S. Walsh Jr. in 1917 St. Louis. As we'll learn, the real story is *way* more complicated, stretching from Revolutionary America to the swinging 1970s. While Mrs. Walsh may not have invented the cocktail party, her life was full up with martinis, mayhem, and, yes, even murder.   Written & Produced by Laura Carlson Technical Direction by Mike Portt For show notes, cocktail recipes, & more, click here Find on iTunes | Other Players Learn more about your ad choices. Visit megaphone.fm/adchoices

In 1888, Henry Ramos invented a New Orleans classic cocktail that was so labor intensive he employed a relay of bartenders to shake it. What a sight that must have been. The subtle citrus flavors and the creamy texture make this one a really treat. Note that this is served up in a Collins glass, so don't add ice to the serving glass. 2 ounces London dry gin 1/2 ounce fresh lemon juice* 1/2 ounce fresh lime juice* 1/2 ounce simple syrup 1 ounce heavy cream 1 egg white** 3 drops of orange flower water 1 drop of vanilla extract club soda Everything except the club soda goes into the shaker without ice. Dry shake for about a minute. Add ice and shake again for at least two minutes (feel free to try to shake it for 12 minutes). Carefully pour into a tall glass without ice. Pour enough club soda into the glass to fill it up. Drop in a straw and serve. *In the podcase, I said 1 ounce. It should be 1/2 ounce. **If you are squeamish about using raw egg whites, you can substitute pasteurized or powered. But I wouldn't recommend it. Photos by Lisa Denkinger See photo (https://www.instagram.com/p/BThgpJFB6pi/?taken-by=troycocktailing&hl=en) See photo (https://www.instagram.com/p/BThgms5hruF/?taken-by=troycocktailing&hl=en) See photo (https://www.instagram.com/p/BThgkSBBCiI/?taken-by=troycocktailing&hl=en) Don't Fear The Egg White (Washington Post) (http://www.washingtonpost.com/wp-dyn/content/article/2007/10/30/AR2007103000327.html) Ramos Gin Fizz (http://punchdrink.com/recipes/ramos-gin-fizz/) Rate Cocktailing on iTunes (https://itunes.apple.com/us/podcast/cocktailing/id1084161541) Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Sidecar on WikipediaVintage Spirits and Forgotten CocktailsLiquor.com Sidecar recipeCréole ShrubbMorganthaler's recipePierre Ferrand Dry CuraçaoLeopold Bros. American Orange LiqueurGrand Marnier on Wikipedia(Julep strainers were originally used in drinking Juleps - to keep the ice away from the imbiber's teeth - not in making them.)Ramos Gin Fizz (video)Pat O'Brien's in New Orleans (Jake being "happy" there)Millionaire cocktail (not recommended)Nourish MagazineJake's Doña Marguerite recipeCafe du Nord in San FranciscoThe Art of the Shim: Low-Alcohol Cocktails to Keep You Level

Blinker2 oz Wild Turkey Rye Whiskey1 oz Grapefruit Juice1/4 oz simple syrup1 bsp raspberry preserves Shake and strain into a chilled cocktail glass. No garnish. The Modern Gambler AKA Earth Rain and Fire(via)2 oz Bombay Sapphire Gin3/4 oz St. Germain Liqueur1 oz Lemon Juice1 oz Simple Syrup5 Blueberries5 Mint sprigs3 Jalapeño slices Muddle blueberries, mint and jalapeno with simple syrup. Add remaining ingredients and shake over ice. Double strain into a chilled Martini glass. Ramos Gin Fizz in a whipped cream maker (via)2 ounces gin1/2 ounce fresh lemon juice1/2 ounce simple syrup1/2 ounce fresh lime juice1 egg white1 ounce heavy cream1/2 teaspoon orange flower waterroughly 2 oz seltzer Put your serving glass and the bottle of your whipped cream maker (I have an iSi 1 pint version) into the freezer to chill while you measure out your other ingredients. Place all ingredients into a cocktail shaker with ice and shake for 30 seconds to mix and get everything nice and cold. Strain the liquids into your whipped cream maker and charge it according to the manufacturer’s directions. Shake the whipped cream maker about five times, then dispense into your glass. Note: Be careful and stop before all the liquid is dispensed, the last little bit might splatter in all directions. Add a little seltzer to the glass and serve with a spoon. https://twitter.com/emulch/status/502271577279717376 Fig Leaf Flip1 1/2 oz Sweet Vermouth1 oz white rum3/4 oz lime juiceA few dashes of angostura bitters Combine w/ ice, shake well. Strain and add ice. Top w/ a maraschino cherry. https://twitter.com/Rachtacular/status/502259014403510272 Pink Panther (makes 2 servings)3 oz gin1 1/2 oz dry vermouth1 oz creme de cassis2 oz orange juice1 egg whitecrushed ice Combine all the ingredients in a shaker and mix well. Strain into a chilled cocktail glass. https://twitter.com/GamingAfterHour/status/502369854456745984 Rebel Party Sour6 oz Bourbon6 oz beer1 can (6 oz) concentrated lemon juice1 scoop crushed iceMaraschino cherryOrange slice Combine all the ingredients except the fruit in a blender. Pour the blend in a sour glass. Garnish w/ the cherry and the orange slice. https://twitter.com/dansai/status/502269865156427776 None but the Brave1 1/ 2oz Brandy1 1/ 2oz Pimento dram1/4 oz lemon juice.1/4 oz Jamaican rum1/4 bsp bar sugar Shake well with ice and strain into a glass.

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Egg whites are a common ingredient in many classic cocktails but can be intimidating for the casual home mixologist. This week Ginny and Charlie make two classic egg white cocktails, The Ramos Gin Fizz and the Bourbon Flip, and help you realize why you shouldn't fear the egg. With a little basic safety precautions and a lot of shaking, you can be mixing your own gin fizz up at home in no time.

Tales of the Cocktail 2011 keeps rolling on as Natalie sips some rare 1982 vintage Lillet with brand ambassador Jackie Patterson. After milking a cow at the William Grant and Sons 1940’s party for a fresh off the farm Ramos Gin Fizz, Natalie hits Spa Aria at the Hotel Monteleone for a manicure and some delicious Solerno cocktails! It’s a tough life!