Podcasts about small hand foods

**Sound quality upgraded Jan 2020**John and Sarah drink vodka tonics to 1. compare tonics and 2. see if vodka is redeemable. They discover that tonics can be interesting, but vodka cannot. Oh, well. John also makes a drink during the Game Segment. Here it is:Dressmaker's Dummy1.5 oz Bols Genever.25 oz Grand Gala orange liqueur.75 oz Sicilian lemon2 dashes lavender bitters1 Toschi cherry

Poo-tee weet? Get lost in time and space with us as we try to make it through the bombing of Dresden and many trips to Tralfamadorian. We raise a glass to feminism, adore scathing commentary, and try to come up with other words for ‘boring.' While the movie might hit all the right beats from the book, it also kills the whole point of the book. So it goes.   Episode Drink: The “So It Goes” (Actually called The Slaughter-house Five) 1 oz Cachaça, Novo Fogo 1 oz Lime juice 1 oz Pineapple Gum Syrup, Small Hand Foods 1 oz Curaçao, Pierre Ferrand Dry Curaçao (scant ounce) 3 ds Absinthe, Vieux Pontarlier Verte   Instructions Combine in tin and shake well. Double strain to coupe   Recipe From: KindredCocktails.com   Our Drinking Game for this Story  Take a drink: Every time you read, “So it goes.” Every time Billy is on Tralfamadore Every time you think the book makes a very important point but you're maybe just not getting it and need to Google it. Every time you remember that feminism has actually come a long way and it is evident in either the books or the movies because women had to live through that. Then drink again to celebrate the distance we've come.   Cheerful Ears: Jordan: Hysteria Em: How Did This Get Made   A Novel Adaptation was created by Emily Eppley and Jordan Redwine. See more details at www.anoveladaptation.com and see what's coming up next to read along with us. Find us on Facebook, Twitter, Instagram, and Goodreads to join the conversation. Our artwork is by Kit Bernal. Our music is “Harlequin” by Kevin MacLeod, licensed under Creative Commons: By Attribution 3.0.  

You may have heard of Small Hand Foods. But did you know its founder, Jennifer Colliau, started the business while working full time as a bartender?

Jake and Lance explore the magical combination of gin and quinine tonic. Also discussed: weed and shakeratos.Jack Rudy mixersSmall Hand Foods tonic syrupTomr's tonic syrupSan Francisco UV IndexGin and Tonic, a Love Story at Roads & KingdomsThe Summer of Gin & Tonic at ImbibeHow to (Seriously) Upgrade Your Gin and Tonic at The Wall Street JournalCombier fruit liqueursGiffard liqueursLicor 43Fever Tree tonicQ tonicArcana in BoulderLlanllyr Source tonic waterCannabis Cocktails by Warren BobrowHow Mexican drug cartels are reacting to marijuana legalization in the US at FusionThe Homemade Gin Kit90 Second Sous Vide Gin at AnovaMorganthaler's tonic syrup techniqueQ Tonic HistoryTingala (not actually Szechuan peppercorn!)Building a Better Mixer (lime cordial recipe)Cocktailpunk bittersLetherbee distillersChilled Espresso, Shaken to a Froth at NYTimesCaffè corretto at WikipediaJungle Bird at NYTimesJose's Gin and Tonic at Bon AppétitHendrick's GinThe Hendrick's Gin blimp at AdWeekIs it legal to drink your own alcohol on a flight? (NO!)

A very special show for us.... Finally, a Georgia producer! Erik and Karin Vonk, co-founders of Richland Rum, join us from their distillery in Richland, Georgia. Originally from The Netherlands, we hear how the Vonks ended up in (rural) Georgia, learn about the yeast strain Erik developed with UGA, the particular sugarcane he is using to produce Richland Rum and what we can expect from Richland Rum in the future. Jennifer Colliau, founder of Small Hand Foods, is our guest host. Music: Juice - Keep It Moving

Bartender at San Francisco's Heaven's Dog and owner of Small Hand Foods, Jennifer Colliau will blow your mind with this bartender secret: You do not need to boil your simple syrup. In fact, it's preferable not to! Jennifer shows you how to make simple syrup using cold tap water in this video.

Jennifer Colliau, bartender at San Francisco's Heaven's Dog and owner of Small Hand Foods, loves using mint in her drinks, but she warns home bartenders against using wooden muddlers with this delicate herb. Use a spoon instead, lest you end up with a drink that tastes like toothpaste. This tip will come in handy when you're making your next Mojito.