Podcasts about russian standard

Alexandr Bakeev is the Founder of Right Track University of Multiple Growth. Ex-Advisor at the Rybakov Foundation; One of the first trackers in IIDF; Lecturer at MGIMO and RANEPA; Founder of the Tracker of the Year Award. For more than 15 years, he has been advising owners and top managers of MTS, Alfastrakhovanie, DIM, Lexus, Toyota, VW, Škoda, Chevrolet, McDonalds, Coca-Cola, PepsiCo, Google, Microsoft, Russian Standard, RVC on multiple growth and development of new areas. FIND ALEXANDR ON SOCIAL MEDIA LinkedIn | Facebook | Instagram | Telegram | YouTube ================================ SUPPORT & CONNECT: Support on Patreon: https://www.patreon.com/denofrich Twitter: https://twitter.com/denofrich Facebook: https://www.facebook.com/denofrich YouTube: https://www.youtube.com/denofrich Instagram: https://www.instagram.com/den_of_rich/ Hashtag: #denofrich © Copyright 2022 Den of Rich. All rights reserved.

This week, Alexandra is full of some random experiences! She found a rotten potato and warns about mowing the lawn when it is wet. She also shares how Russian Standard vodka may be boycotted because of the word Russian but don't fret, any other Russian vodka is available because people don't know the difference. Anna says goodbye to her Ukrainian student who finally gets to go home. Alexandra shares about her experience helping an event planner set up a wedding and the big news: Alexandra goes on her first date since Shawn has passed. Stay tuned for more excitement and enjoy the STW joke of the day! Check out Forwardtojoy.com for more information on Alexandra's book- The Suicide Club: What to do When Someone You Love Chooses DeathReach out to Anna and Alexandra: Therussiansisters@gmail.com Www.therussiansisters.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Yk the deal.. Pat and Matt sit down with some Russian Standard and Matt's girlfriend to chop it tf up after a day of fishing... Lets goooCheck out the Patreon and follow the IG!!!Patreon.com/simpinainteasypodInstragram.com/simpinainteasypod

As we gear up for BevNET Live and NOSH Live, Taste Radio hosts Ray Latif, John Craven, Jacqui Brugliera and Mike Schneider discussed one of the biggest deals in beverage history and what it might mean for future entrepreneurial drink brands, how a David rose up against a Goliath and notable products to cross our desks over the past week, including those of a particular fast “flying”brand.  This episode also features an interview with Kyle Peters, who recently made the gut-wrenching decision to shut down his high protein ice cream brand, Carter and Oak. Peters explained how he came to a crossroads, one in which he saw no option other than to shut down the business, and offered advice on how entrepreneurs can gird themselves for the ever-present challenges of operating a food or beverage company. Show notes: 0:55: Billions Do A ‘Body' Good. Dew The Wrong Thing. Dumplings And Waffles Make Us Happy. -- The hosts chatted about the industry's excitement for BevNET Live, NOSH Live and Brewbound Live, as well as the news of Coke's $5.6 billion acquisition of sport drink brand BodyArmor and Rise Brewing Co.'s big win in its trademark battle with PepsiCo. They also spoke about a top retail executive joining the agenda for NOSH Live and sampling opportunities for brands attending the event, Fly By Jing's move into the frozen aisle and new canned coffee, RTD cocktails and indulgent desserts. 31:01: Kyle Peters, Founder, Carter & Oak --  Peters joined Taste Radio editor Ray Latif for a conversation about why he closed the doors on Carter & Oak, which had been positioned as a better-for-you, high-protein ice cream brand made with no added sugar. Peters spoke about the company's pandemic-induced pivot, and why, despite strides in the retail and distribution of its products over the past year, he determined Carter & Oak could not survive. He also urged entrepreneurs to focus on improving their margins, why aggressive patience is a virtue and why he's comfortable with saying “failure.”  Brands in this episode: BodyArmor, Rise Brewing Co., Mtn Dew, Harmless Harvest, Honey Mama's, YumEarth, Nature's Bakery, TRUFF, Fly By Jing, Omsom, Ramona, Yes You Can, Russian Standard, Vital Sign, Novo Brazil, La Di Da, Biotic, Eastern Standard Provisions, Juneshine, Carter & Oak

Happy Friday everyone! In this episode I will be sharing my review of the Russian Standard Moscow Mule. I've been wanting to share this again since this is one of my go-to drinks!

This episode of Schiffbauer Over Rocks features former guest and writer, Harford Hopson, returning to the podcast to talk to Paul about his latest literary conquests over more Russian Standard. Harford and Paul go in-depth about building your life professionally by hitting on topics that include having patience while working on your craft, motivating oneself, and defying expectations. They also stan over Shia LaBeaof & Jean-Claude Van Damme movies.Follow the Twitter laureate @harfordhopson & check out his newly released website: darrianharfordhopson.com

Tässä jaksossa käsittelemme venäläisyyteen liittyviä kysymyksiä venäläisen näkökulmasta. Visa ei uskalla ryyppää , Victor ei tykkää Putinista ja paljon muuta... Yhteydenotot: overthinkpodcasti@gmail.com tai Instagram direct:@overthink_podcast Some: @wheredidvictorgo @kysmyselff

Hello Podcasters! In this episode I will be sharing about my recent taste test with the Russian Standard Moscow Mule. Join me in discovering this drink sensation!

Congrats on not killing yourself! It's my birthday and I'm smoking a doobs during this episode while I tell you about eating a dick in front of Robin Wright, the most cringeworthy bomb of my stand-up jOuRnEy, Fuckboi Theater, and then to make up for the disappointment that Fuckbois can often evoke, I read some beautifully crafted, well thought-out words from professional poets.. Thank you to Russian Standard for supplying all the liquor for my birthday party I APPRECIATE YOU.  For all things referenced on today's episode, visit the resources page of www.KrystynaHutchinson.com Follow me on social media: Twitter.com/KrystynaHutch Instagram.com/KrystynaHutch Learn more about your ad choices. Visit podcastchoices.com/adchoices

New Year, new wines and spirits to explore! In this episode I will be sharing about my recent taste test with the Russian Standard Moscow Mule. Join me in discovering this drink sensation!

Hello Podcasters! In this episode I will be sharing about my recent taste test with the Russian Standard Moscow Mule. Join me in discovering this drink sensation!

Men in Black: International - warum auch nicht ... Drink der Folge: Vodka shots! Um dem Film getreu zu bleiben bspw. einfach einen soliden aber erschwinglichen Vodka, wie den Russian Standard nehmen. Dann blaue Lebensmittelfarbe und ein bisschen silbernen Essglitzer reinspritzen. Und schon kann man sich wie #chrishemsworth bei der Alien-Pokerrunde fühlen! Smooth! #tessathompson #emmathompson #mib #meninblack #blacksuit #thor #valkyria #pawny #liamneeson #londonbridge #marocco #orientalism #godard #willsmith #tommyleejones #aliens #action #vodka #shots #smooth #vegan #drinks #4clfilm #cinemalovers #podcast #movie #film #cinema #hollywood freesound.org soundfiles used as edited Adaptations: Creative Commons CC0 1.0: Greater Bird of Paradise by ninjatech111, martini-shake-pour by philberts. And 16mm Film Reel https://freesound.org/people/bone666138/sounds/198838/ by bone666138 licensed under Creative Commons Attribution 3.0 Unported https://creativecommons.org/licenses/by/3.0/legalcode

1/13/2019 Drink - Absinthe Based Corpse Reviver: -1/4oz Saint Lawrence Spirit La Fee Rouge Absinthe-3/4oz Lillet Blanc-3/4oz Triple Sec/Cointreau/orange liquor-3/4oz lemon juice-3/4oz Gin (Hendricks)-optional lemon peel garnish Downtown Albany nostalgiaDon't believe the sugar or paper industry Drink 2 - The Cheech-n-Chata (hemp milk-based keto Vodka-chata)-hemp milk (substitute: almond milk)-heavy cream-vodka (Russian Standard)-cinnamon-nutmeg-vanilla-sweetener (Swerve) Adv3nture hoodie updateMedia: Rick & Morty update, Bird Box impressions, Punisher season 2's Albany connectionMechno's outerwear fashion prototypeHeroic engineers and the Dead Space seriesIntrovert survival at company partiesLooking forward to 5G and the new internet of things New music: Viva Non - Shaping Dust And Our Autonomy, Vellocinate - Suggestion/Low, Nachtmahr, Soman - Nox, Moris Blak - Exile Tapes, Effigy: A Tribute to Ministry, Lizette Lizette Review of the Androids And Aliens event and PA solutionPirate radioHonorary goths: Catherine Wheel, LushFree speechCharity events and Exhumanity's Miauhaus 7 Outro: Viva Non - Nihilistic Sun http://vellocinate.comhttps://www.facebook.com/exhumanity/

In Episode #11, we speak to Vadim Meklin. Vadim immigrated to the United States from Russia in 1989. We talk about growing up in the USSR, why he wanted to move to the United States, 70's Rock-n-roll, Christianity, the fall of Detroit, his love of the United States and his musical talents as a bass player. Wonderful conversation with a good man.

TYBS guest John Mullin talks about getting Rhabdo from a Crossfit workout, the Indian culture, Hinduism, politics and his travels.

Great conversation with a Minneapolis based photographer. We discuss photography, small business, racism, Growing up in Minneapolis, civil rights, MLK, JFK, Dreams of the future and much more.

Die leckeren "Russenspieße" mal anders mariniert. Mit Russian Standard Wodka. Ein herrliches Aroma und sehr lecker! Die passen immer und vor allem in guter Gesellschaft. Vielen Dank, Andrej für die tolle Idee!

Bart Scott and Guy Hutchinson talk about rental cars, free things to do in WDW, Dole Whips, Tiki Bars and the importance of proper lighting. To drink along you need 1 part Southern Comfort, 1 part Russian Standard vodka, 4 parts orange juice, Splash Rose's lime juice, drizzle grenadine.

I remember the first time I modified a drink. It occurred well before my 21st birthday. Somebody introduced me to the “Fuzzy Navel,” a sweet, thick combination of orange juice and peach schnapps. Today I get reflux just thinking about it. But then, it was a damn epiphany. I remember getting my hands on vodka, perhaps from my parents’ liquor cabinet, but most likely from Anthony’s parents’ liquor cabinet. (We all have that friend or two whose parents aren’t really drinkers but who still keep a full bar. These are the very people who don’t pay much attention to said bar, and we were just the teens to capitalize on that.) I made a Fuzzy Navel, and then I splashed in vodka. It tasted no different but it got us where we wanted to be significantly more quickly. I deemed it a “Hairy Navel.” It all starts there, with the Hairy Navel. (NOTE: You can use a high quality vodka to make just about any mixed drink pack a more powerful punch without sacrificing flavor. What do I mean by “high quality?” You ask. I certainly don’t mean a $30+ bottle. Those are way too expensive. Vodka is, by definition, grain-neutral. That means it should taste and smell like just about nothing. That’s it. To some extent, talking about more or less delicious vodka is like talking about more or less delicious filtered water. I realize there are taste savants out there who really can discern seemingly imperceptible differences of “neutral” gradation…but for most of us with average palates, the argument is entirely bunk. There are several vodkas that fit the bill of high quality AND phenomenal value. These include: Absolute, Russian Standard, Penn 1681, and Tito’s, among others. All of those vodkas are easily obtainable for approximately $20. You really do NOT need to be spending $30 or more on vodka. You can even amp-up your wine by splashing a little of the clear stuff. Really, you can. Try it. Just a little, though. Remember, we’re grown-ass, sophisticated people now. No shots, no Mad Dog, no quarter drafts, and vodka with moderation, please!) Across the course of my life as a casual drinker, I’ve gradually shifted from indiscriminate cheap-drunk to exceptionally discerning buzz-seeker…and I’ve become the de facto mixologist of my family, friends, and immediate neighborhood. In this podcast, I propose that any person can become a rock star home bartender with absolutely minimum equipment, without having to spend extravagant money on ingredients, and with the knowledge of just two drink categories and the seemingly innumerable variations therein. Today we start with the “Highball.” Booze, bubbly, and ice. That’s it. That’s the foundation. Super simple. It’s a fun journey with Jen inserting her usual wit, wisdom, and ball-breaking. It’s a crowd favorite, or so I’m told. We also reference Brad Thomas Parsons (Twitter feed) and his book, “Bitters.” It’s worth getting this book, as it provides a wonderfully written history of bitters then launches into drink recipes, including anecdotes and historical notes. This book can serve as your sole reference for a while, and really the writing is exceptional. Before signing off, I’m going to share two of my recent modified recipes. Both of these drinks have become crowd favorites among my circles. Here goes: 1. The GinettoThis is a variation on a classic gin and tonic, a staple “highball.” You’ll need the following ingredients, all of which are easily obtainable: > Favorite London Dry Gin(Our favorites, in decreasing order, are: Hendrick’s, Bombay Sapphire, Bombay, Beefeater, Bluecoat) > Favorite Amaretto(We use Disaronno, which is the most readily accessible “premium” amaretto.) > Tonic water(We use “Fever Tree,” available at many grocery stores. They use filtered water, cane sugar, and real quinine. You can also use the more traditional brands, but I avoid these because of chemical flavorings and high fructose corn syrup.) > Angostura orange bitters(Easily accessible in grocery stores and typically only $8 per small bottle. You can search around, however, because the market is now flooded with bitters of all sorts. Pittsburgh’s own Wigle Whiskey produces, among it’s bitters variations, a wonderful “Pomander Orange.”) > 1 lime > Ice > Pint glass (or something “large”) > Long spoon > Standard shot glass Fill glass with ice (…crushed or whole, to preference…), squeeze the juice of one full lime into the glass, put in two shots (approximately 2.5 ounces) gin and one shot (approximately 1.25 ounces) amaretto. Fill the rest of the glass with tonic water, then put in the bitters …3-5 shakes. Stir and serve. 2. The “Aaargh”This is a variation on a rum and coke, another classic “highball.” I pronounce it like a cartoon pirate, because this drink makes me feel like a pirate. You’ll need the following: > Favorite spiced rum(I prefer two local spirts here. First is Wigle Landlocked spiced. In position “1A” is Maggie’s Farm Rum Spiced. Both are available at select Pennsylvania wine and spirits stores and they can be obtained online. However, use whatever you love.) > Favorite root beer(I prefer “Virgil’s,” which is available in four packs at grocery stores. They make a delicious Stevia version for those of you trying to shift low carb. They also make a specialty “Bavarian Nutmeg,” which is extra delicious.) > Citrus, molѐ, or chocolate bitters…or all three!(Again, you can go with the Angostura orange here…but a real “Aaargh” has molѐ bitters. Wigle Whiskey makes a wonderfulversion, and it’s what I use.) > One-quarter orange > Ice > Rocks or double old-fashioned glass (or an 8-12 oz water glass) > Long spoon > Standard shot glass Fill glass with ice (…crushed or whole, to preference…), put in two shots (approximately 2.5 ounces) rum and fill the rest of the glass with root beer. Put in bitters…3-5 shakes. Squeeze in one-quarter orange then twist the rind and rub it on the lip of the glass to get the oils and scents on top. Stir and serve. Have fun with this people!! (The intro music is “Cold Beverage” by G Love and Special Sauce, and the outro piece is, “God Moving Across the Face of the Water” by Moby, which, incidentally, is my favorite piece of running music for the very beginning of a long race. Check out both of these artists if you’re intrigued.) -G

12e émission de la 28e session... Cette semaine, une bonne place au talent local avec un peu de post-bop, de la poésie mexicaine avec le pianiste David Ryshpan en studio puis du free jazz ! En musique: Félix Stussi 5 & Ray Anderson sur l'album Arrabbiata (Effendi, 2014); Alicuanta sur l'album Alicuanta (Indépendant, 2014); Indigone Trio & Strings sur l'album Cycles (Ropeadope Digital, 2008) Samo Salamon Bassless Quartet sur l'album 2Alto (Steeple Chase Lookput, 2014); Frode Gjerstad Trio sur l'album Russian Standard (Not Two, 2014); Frode Gjerstad & Fred Lonberg-Holm sur l'album Life on Sandpaper (FMR, 2014)... En entrevue: Le pianiste David Ryshpan nous parle de son nouveau projet Alicuanta...  

Bob Guiney of The Bachelor, The Bachelorette, and Bob and Jessica Live on Playboy Radio joins us on Happy Hour for a special vodka challenge. Zane and Bob will taste six unmarked vodkas and order them from favorite to least favorite. For toaday's challenge the guys will be tasting Absolute Vodka, Kruto Flawless Vodka, Chopin Potato Vodka, Russian Standard, Aylesbury Duck Vodka, and Broken Shed Vodka.