Podcasts about Vermouth

Den grønne elevator (1961) Kronologisk gennemgang af filmen. www.janoghenrik.dk/ www.henrikogjan.dk/ Kender de opskriften på en "Grøn Elevator" ? Man tager... Næh, vi må vist hellere begynde helt fra begyndelsen. Det var en dejlig sommerdag i villa Strandhuset. Mens automobilforhandler Willy Fortmann (Paul Hagen) ivrigt studerer sin kone Monas (Birgitte Reimer) yndige linier, mens hun er travlt beskæftiget med at slå græs, så alt kan være i orden, når ægteparrets venner Magister og Havbiolog Hans Haldorff (Kjeld Petersen) og hans søde kone Ellinor (Ghita Nørby) indfinder sig, for at holde et par dages ferie. Skønt Hans og Ellinor bliver indlogeret i villaens pragtfulde gæsteværelse, foretrækker Hans at sove i telt ved vandet, for at studere ålens vandring ved nattetide. Ellinor føler sig svigtet. Hun mener, at Hans elsker sine ruser og ketcher mere end hende. Hun kan end ikke få sat et skænderi i gang, for han giver hende altid ret. Ellinor bliver inviteret ud af sin tidligere forlovede Hother Holch (Axel Strøbye). Hans er imidlertid ganske upåvirket. Rasende forlanger Ellinor at blive skilt. Den stakkels havbiolog (der ikke mener, at have gjort noget forkert) betror sig til Willy. Han forklarer ham, at han i virkeligheden er alt for god til Ellinor. Han fortæller om sine "Bestyrelsesmøder". Kvinder må ikke føle sig for sikre. De skal holdes til ilden. Hans må "loppe sig op". Det er en meget forvirret magister, der ser sin kone blive afhentet af Hother, og Willy tager afsted til "Bestyrelsesmøde". Mona er overbevist om, at Hans må have gjort noget frygteligt, siden Ellinor vil skilles. Men han forklarer, at han jo netop ikke har gjort noget. Også begynder Hans med sin usammenhængende forklaring om "Bestyrelsesmøder", og om at blive holdt til ilden og komfuret.. Sammen beslutter de at give Willy og Ellinor noget at spekulere over. De ønsker at blive fundet i en kompromitterede situation, og beslutter at kikke lidt på barskabets indhold. Da ingen af dem har kendskab til stærke drikke, bliver det til en højest usædvanlig Cocktail, de får brygget sammen. Whisky, Vermouth, Gin, Absinth, Solbærrom, og Nonneblod bliver til et helt hus. Der kommer flere og flere etager, og til sidst er det blevet til et højhus. Mona og Hans humør stiger med huset. Og de beslutter sig for at lave en elevator hovedsageligt bestående af grøn Chartreuse, en rigtig "Grøn Elevator". De har det vidunderligt, men hverken Willy og Ellionor dukker op, og indtagelsen af den "Grønne elevator" kræver sine ofre. Willy er blevet brændt grueligt af ved sit "Bestyrelsesmøde" og Ellionrs udflugt er heller ikke nogen succes. Da Willy og Ellionor vender hjem fra deres mislykkede stævnemøder, finder de Hans og Mona ikke alene stærkt beruset, men samtidig i en tilsyneladende kompromitterede situation. Trods Willy og Ellionors forargelse kan intet anfægte Mona og Hans, der har det strålende efter at have kørt med "Den grønne Elevator" hele aftenen og natten. Den næste morgen har de det til gengæld elendigt. Willy og Ellinor vil skilles, Mona og Hans er slået alvorligt ud af "Tømmermænd". Trods en masse forviklinger lykkedes det imidlertid at få tingene bragt på deres rette plads, så alt ender i bedste fordragelighed. Tekst fra Danskefilm.dk

Sie sind wieder da:) Beide in Europa und dementsprechend in der selben Zeitzone und Mood. Dazu hat Kellerchen euch heute einen Vermouth mitgebracht: https://www.viniculture.de/2022-Vermouth-Rose/100280?srsltid=AfmBOoraJC0YF4yKxMWvFC4zLoW8km9As8JH4oW9fvizEXGX-WGgVkMa https://www.domaine-mosse.com/en/nos-vins/ Viel Spaß bei der neuen Folge!

Trayecto Corto esta vez que le toca revisión al Seat 131 Supermirafiori, no sé qué de unas bujías. Así que solo nos vamos a mover 60 kms hacia el nordeste, pero abandonamos Ávila para adentrarnos en tierras segovianas. Y nos vamos para el municipio segoviano de Bernardos. Ay corazón, corazón, enamorado, te encuentras tú!!!! Es un municipio con 463 habitantes, y su gentilicio es bernardino o bernardina. Está en lo que se llama La Campiña Segoviana. Ya sabemos que una campiña es triste, pero encima segoviana. Me flipa que uno de los pueblos con los que limita se llama Carbonero El Mayor. Se ve que se llevan aquí los nombres patronímicos para nombrar poblaciones. Según la propia web del ayuntamiento de Bernardos, no es fácil encontrar una fecha precisa del origen del pueblo. Mal empezamos. Las cosas hay que decirlas con convencimiento, y con dos cojones decir, primero fue el big bang y luego Bernardos. ¿Quién te lo va a rebatir? Es verdad, yo no les puedo mentir, que si mueven el dial….perdon perdon que me he liado. Es verdad que en una zona denominada el Cerro del Castillo hay vestigios de la edad del Hierro, y luego por restos se sabe que estuvieron aquí Romanos y Visigodos. A los musulmanes no se les nombra, por lo que sea, pero debieron de estar aquí porque el origen real del municipio actual es la repoblación cristiana del siglo XII, y que digo yo que si se llama repoblación cristiana es porque antes lo que había no eran cristianos, no se si me entendeis. Aparece citado por primera vez en 1204 con el nombre de Bernardos. Cerca de Coca, que es otro municipio segoviano, había otro Bernardos, pero todo hace indicar que fue uno de Bernardos original que quiso montar su propio Bernardos, con casinos y furcias, es más, paso que casinos. En 145X y digo X porque según la fuente X puede valer dos o valer 4, el municipio compró al cabildo de la catedral el término de Constanzana, que estaba a unos 3 km del núcleo poblacional. El precio fue 13000 reales y doce pares de gallinas. ¿A qué precio estaban las gallinas? ¿Podríamos decir, esto me costó 12 gallinas de las de antes? Bernardos siempre ha sido muy de comprar, porque en 1526 compró los fetosines de Catalina de Soler y sus tres hijos…se ve que el nombre de los hijos no importaba. ¿Y qué es un fetosín? Pues muy parecido a los Quiñones ¿os acordáis? Fue un importante centro textil durante el reinado de Carlos III, llegando a contar con más de 100 telares. Vamos, un telar cada 4 personas. Esa es la típica burbuja que acaba explotando como las tiendas Vaper. Mando 23 soldados a la guerra de África, y volvieron …los 23. Y en la guerra civil quedó encuadrado en el bando sublevado, por no llamarlo fascistas de mierda. Y le dieron matarile a mucha gente , con fusilamientos públicos. Que le gusta un fusilamiento público a un facha. Tiene su patrimonio, con su Iglesia, que seguramente tendrá elementos románicos, góticos tardíos y un retablo barroco o algo, pero es que me quiero centrar en las fiestas que se celebran el último fin de semana de Agosto, y se celebran en honor a la Virgen del Castillo.Cada 10 años, en los años que acaban en 0, se sube la Virgen a la ermita del castillo. Pero es que he tenido acceso al programa de las fiestas de Bernardos. Maratón al castillo…permitidme que dude que sean 42 kms 195 metros Actuación de la charanga Stacazzo Orquesta la Jungla Encierro taurino (sus nobles tradiciones) . De esto hay uno todos los días. Vaca del Vermouth…esto no se lo que es, pero el nombre me gusta. Fiesta de la Espuma en la piscina municipal.

El próximo 24 de marzo se celebra el Día Internacional del Vermouth, en entrevista la mixóloga Claudia Cabrera, habla de esta bebida que se impone en el gusto de las nuevas generaciones.La fórmula del vermut es, a grandes rasgos, 75% de vino blanco neutro y 25% de un destilado, idealmente de uva. Pero el auge de este legendario brebaje radica en la singularidad de la infusión de botánicos en la cual se macera el vino: hierbas, raíces, flores, especias y fruta.Consulta este y otros deliciosos temas en Aderezo. Hosted on Acast. See acast.com/privacy for more information.

If you're looking for a fascinating drink that combines history, craftsmanship, and a bouquet of flavors, Italian Vermouth is a must-discover gem. And if you want to understand vermouth's origins and why it's so closely tied to Italy—and specifically the city of Torino—you need to hear the story that global sommelier and vermouth expert Martina Doglio Cotto shared with me on today' podcast episode. So what exactly is Italian Vermouth? Martina describes vermouth as a “liquid perfume,” an aromatic, drinkable elixir infused with herbs, spices, and botanicals. It's technically a fortified wine but vermouth is much more than just a beverage. It's a sensory experience, deeply rooted in the history and culture of Torino, the elegant northern Italian city where it was born.

Just in time for St. Patrick's Day, the Tipperary No. 1 & 2, a cocktail that's more mysterious than a pub crawl through historical footnotes. Was it born from the rolling hills of County Tipperary or marched out of the Irish ranks in World War I? Join us as we stir and stumble through conflicting cocktail recipes. This cocktail represents the final days of the Golden Era of cocktails, where every bartender had a different story and every recipe was a potential act of liquid rebellion. Get ready for a spirited journey that's part mixology, part historical detective work, and entirely intoxicating!    Framework:  Tipperary   Glass: Coupe  Garnish: none  Directions & Ingredients  In mixing glass add:  1.5 oz of Irish Whiskey  1 oz Sweet Vermouth  0.5 oz Green Chartreuse   2 dash Angostura  Stir for 30 rotations  Strain into chilled coupe glass    Tipperary No. 2  No. 2 is unrelated to No. 1, but they both appear in a 1930's cocktail book by Harry Craddock according to Diffords Guide, what do you think? If you make this, let me know what you think. Do you live No. 1 or No. 2?   Glass: Coupe  Garnish: none  Directions & Ingredients  In mixing glass add:  2 oz of Gin, make it an irish gin  1 oz dry Vermouth  ¼ oz fresh orange juice  ¼ oz pomengranate syrup, grenadine  7 mint leaves  Stir for 30 rotations  Strain into chilled coupe glass    BUT there's another No. 2 out there and I think I like this one more  In mixing glass add:  1 1/2 oz. Irish whiskey  1 oz. sweet vermouth  1/4 oz. yellow Chartruese  Stir for 30 rotations  Strain into chilled coupe glass    TIP: No tips, just therapy for William Scott    The Art of Drinking  IG: @theartofdrinkingpodcast     Jules  IG: @join_jules  TikTok: @join_jules   Website: joinjules.com  Learn more about your ad choices. Visit megaphone.fm/adchoices

Join us on our latest episode where we talk about all things Indian Whisky.  In this episode we try and review 2 single malt Indian whiskies from Rampur.  Is Indian Whisky any good?  How do they compare to Scotch?  American Whiskey?  Are any of them worth it?  Only one way to find out...Featured are: 1. Rampur Double Cask Indian Single Malt Whisky      https://rampursinglemalt.com/double-cask/2. Rampur Asava Single Malt Whisky (finished in Cabernet Sauvignon barrels)     https://rampursinglemalt.com/asava/https://rampursinglemalt.com#newrelease #indianwhisky #rampur #singlemalt #cask #drinkreview #podcast #isitworthit #arsenicculture  This Country Drinks More Whiskey Than Anyone (It's Not America)-E103https://www.youtube.com/@arsenicculturehttps://instagram.com/arsenicculturehttps://tiktok.com/@arsenicculturehttps://www.facebook.com/arsenicculture/https://x.com/arsenicculture

Join us on our latest episode where we break bad and explore the wild world of Amaro.  Featured products are Song Cai May Amaro Bitters from Hanoi, Scarlet Apertivo from Japan and Aperol Orange ApertivoAre these the best bitters in the world?  Is Malort a bitter?  Why would anyone purposefully drink Malort?  Only one way to find out...Special guest on this episode, our good friend Drew. https://www.songcaidistillery.com/may-amaro-bittershttps://www.highroadspirits.com/scarlet-iseyahttps://www.aperol.com/en-us/our-products/aperol/#bitters #aperol #apertif #digestif #youtubechannel #podcast #newrelease #arsenicculture  Bitter Call Saul: When Amaro Breaks Bad-E101https://www.youtube.com/@arsenicculturehttps://instagram.com/arsenicculturehttps://tiktok.com/@arsenicculturehttps://www.facebook.com/arsenicculture/https://x.com/arsenicculture

Adam, Joanna, and Zach discuss how the rise of the Martini hasn't necessarily buoyed vermouth's fortunes, with savory and freezer versions tending to either minimize the aromatized wine or cut it out altogether, while the more conventional preparations are leaning drier and drier. 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.Joanna is reading: The U.S. Beer Industry Isn't Built to Handle Trump's TariffsAdam is reading: With Its Health Halo Dimmed, Wine Needs New Ways to Win Over DrinkersZach is reading: In Norway, Lake-Harvested Cocktail Ice Is an Old Business Making a Quiet ComebackInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

Send us a textIn Episode #21, Dr. Kenny Friedman and Rabbi Yisroel Bernath discuss their visit to the Kosher Food & Wine Experience (KFWE) in Miami, one of Royal Wine's annual tasting events, run by WIZO in Miami. They talk about their favorite aspects of the event and the wines and food.Kenny & Rabbi Bernath put the podcast on pause to check out Four Gates Winery's annual sale, the prices, the limited availability, and the greatness of Benyo.Kenny and Rabbi Yisroel talk about wines they have had over the last week, including:Shimon & Co., Tsolikouri, 2021Dalton, Vermouth, Extra DryBinah, New Jersey, Cabernet Franc, 2020Pavillon Du Vieux Chantre, Pusseguin Saint-Emilion, 2022They discuss Israel, Israeli wines, and eternal hopes for shalom/peace.Support the showEmail your questions and comments to kosherwinepodcast@gmail.com

Join us on this episode where we track down and try one of the most expensive bottles of bitters you can find.  This 200-year Anniversary Limited Edition bottle of bitters is from Angostura and was made to celebrate the Angostura company's bicentennial anniversary.  Are these bitters worth the price tag?  Do they really enhance a cocktail?  Do we throw up while trying to drink bitters straight?  Watch (or listen) and find out for yourself!Special guest on this episode, our good friend Drew. https://angosturabitters.com/portfolio/200-year-anniversary-limited-edition/#bitters #cocktail #mixeddrinks #bourbon #bourbonreview #bicentennial #angostura #podcast #youtube #rare #newrelease #arsenicculture  A $52 Bottle Of Bitters!-E96https://www.youtube.com/@arsenicculturehttps://instagram.com/arsenicculturehttps://tiktok.com/@arsenicculturehttps://www.facebook.com/arsenicculture/https://x.com/arsenicculture

Il Vermouth di Cocchi si conferma tra i preferiti dai top barman internazionali, conquistando il primo posto nelle categorie Best Selling Brands e Top Trending Brands dell'Annual Brands Report, redatto dalla rinomata rivista britannica Drinks International. L'Annual Brands Report, una delle classifiche più autorevoli a livello globale nel settore beverage, si basa sulle preferenze dei professionisti più influenti del mondo della mixology. La ricerca coinvolge oltre 100 locali selezionati tra quelli apparsi nelle recenti edizioni di The World's 50 Best Bars (1-100), degli Spirited Awards di Tales of the Cocktail, nonché in competizioni nazionali prestigiose come i 50 Best Bars del Nord America e dell'Asia, oltre a eventi internazionali come i Class Bar Awards.

Una parentesi di vita fuori stagione, burlesca e malinconica, per rielaborare una ferita passata. In queste poche parole si può riassumere la nuova pellicola di Stéphane Brizé, “Le occasioni dell'amore”, presentata in concorso all'80esima Mostra del cinema di Venezia. Mathieu (Guillaume Canet) un attore cinquantenne di Parigi, e Alice (Alba Rohrwacher), una pianista quarantenne di una cittadina di mare, si sono innamorati quindici anni fa, ma poi separati, seguendo vite diverse: anni dopo, il destino li fa incontrare di nuovo in una SPA dove Mathieu si è rifugiato per cercare serenità.Un dramma esistenziale di una delicatezza inaspettata, in bilico tra sorrisi e lacrime, dove la fiamma della passione divampa nella nobiltà del silenzio. Due attori in stato di grazia, che restituiscono due personaggi capaci di sopravvivere ben oltre i titoli di coda grazie alla loro profonda umanità. 

A un film così delicato ed emotivo può essere abbinato solo uno dei cocktail più eleganti e raffinato della storia della mixology: l'Oyster Martini, inventato dal mitico Mauro Lotti: una bevuta piena e avvolgente grazie alle note erbacee del Gin e a quel tocco oceanico e capito che solo l'ostrica può conferire. 

Ingredienti: 60 ml Gin, 10 ml Dry Vermouth 1 ostrica
Preparazione: Versare il Vermouth e l'acqua dell'ostrica nel mixing glass con ghiaccio e mescolare, successivamente eliminare il liquido di fusione. Versare il Gin nel mixing glass e mescolare. In  una coppetta precedentemente raffreddata adagiare l'ostrica e versare il contenuto del mixing glass.Buona visione, buona bevuta e viva il cinema! #ciaksibrinda #cinema #recensionefilm #recensione #film #movie #drink #beverage #cocktail #cocktails #creatorsearchinsights #oystermartini #albarohrwacher #guillaumecanet #venicefilmfestival #mostradelcinemadivenezia #soloalcinema #iwonderpictures

Send us a textFrom GenPop to the lap of luxury, we're talking about the Disneyland Hotels. Grande Californian, Pixar Place, The Disneyland Hotel, and Good Neighbor Hotels. This weeks we're drinking a Swing Shift from Napa Rose made with Sazerac, Amaro, Vermouth, and bitters.Here's who we are and what is in store for you

Happy WU Year.   .... this is basically a Wu-Tang reunion album so you KNOW RawGonnaGiveItToYou is going to pop in from the message boards to drop an insane amount of knowledge on us.  We talk about being a Brat about toilet paper and why that it is actually a good idea. Then we FINALLY talk about he Lingerie Football League, Aaron gets into what is obviously a Vermouth pyramid scheme, and Matt talks about his new love in his life.    Then we hang with the Chef (he keeps feeding us!) and talk about how this album came to be and caused problems in the Wu. We basically become the best Raekwon podcast out there.    Next week you better us that we SHOULDN'T do a podcast about the eponymous Rage Against the Machine Album because F*&k you we won't do what you tell me.... us.  Whatever    Call or text the Beck line at 802 277 BECK. Aaron loves feet.    Oh... these guys don't know the rizzler. this is what I am dealing with.     

In our last episode of 2024, we are excited to share one of our favorite drinks, Vermouth. Vermouth can be enjoyed as an aperitif or mixed in a cocktail and comes in a variety of styles and flavors. We have a lovely example of a Dry Vermouth from one of our favorite Austrian producers, Heidi Schrock. And we take you through a variety of options on how to drink any Vermouth. Allie walks you through a brief history of Vermouth and its use. At the same time, Julie breaks down some fun and easy cocktail options. Make your favorite cocktail or enjoy some Vermouth on the rocks. Join us for a fun-filled episode. Cheers!Links and Pics:https://www.heidischroeckundsoehne.com/images/sujets/image-wir.jpghttps://www.thespruceeats.com/best-vermouth-cocktails-7486619 Support the showCONNECT WITH US: You can follow and message us on Instagram @crushitwinesb You can also reach out via email - Cheers@crushitwineeducation.com If you want to help support the show and get extra content every week, sign up for our Patreon. Join the list to stay up to date on future episodes and featured wines so you can sip alongside us! Finally, we're more than just a podcast! We are a full service wine education company offering an online wine shop, a wine club membership and both virtual and in person classes. Go to www.crushitwineeducation.com to learn more and get 10% off your first order when you sign up for the mailing list! Cheers and thanks for listening!

Premiato al Festival di Cannes 2024 con il premio per la Miglior Regia nella sezione Un Certain Regard, “I Dannati” di Roberto Minervini è un'opera potente e profondamente esistenziale. Un viaggio esperienziale che esplora le zone più ignote e inesplorate dell'animo umano, attraversando confini e frontiere tanto interiori quanto universali. Un film capace di interrogarsi sul senso della vita, restituendo un'intensa umanità attraverso una messa in scena straordinaria fatta di silenzi che, in un mondo sempre più anestetizzato, risuonano con un fragore assordante. Per accompagnare questa esperienza cinematografica, proponiamo un drink che ne rispecchi il carattere: un raffinato Boulevardier. La sua anima è il Bourbon, il whisky americano amato dai soldati del film, che in esso trovano conforto e calore. La combinazione con Campari e Vermouth dà vita a una bevuta dal sapore complesso e intellettuale, perfetta per riflettere sui temi profondi e sulla sensibilità che Minervini porta sullo schermo. “I Dannati” è ora disponibile su Tim Vision. #ciaksibrinda #cinema #recensionefilm #recensione #film #movie #drink #beverage #boulevardier #cocktail #minervini #idannati #festivaldecannes #cannesfilmfestival #cannes

Mariano Falabella nos cuenta sobre los ingredientes que lleva el Vermú (o Vermouth), ese tradicional trago de nuestros abuelos. Producido en las Sierras de Tandil nos cuenta cómo surgió este emprendimiento. T.4 - Ep. 147 Si te gusta Citas, nos encantaría que te conviertas en parte de nuestra comunidad de aportantes, te podes anotar en: www.citasderadio.com.ar/se_parte.php ¡Gracias por el apoyo!

In this episode of Cocktails with Friends, Bob Cutler speaks with Italian winemaker Sara Veza at Josetta Safarillo Vineyard, where they explore her journey as a fifth-generation vintner producing Barolo, her sustainable vineyard practices, and the challenges posed by climate change. Sara shares her passion for wine and a cherished Vermouth recipe inspired by her grandmother, as well as the rewards of running a family vineyard with a commitment to quality and tradition. EPISODE INDEX **(1:08)** Bob introduces Sara Veza and her Josetta Safarillo Vineyard, known for producing Barolo, with a special focus on her family's five-generation winemaking legacy. **(3:04)** Sara describes her family's early winemaking shift in the 1970s, transforming from grape-growers to independent producers to create wines with a unique vision. **(8:03)** Sara explains the vineyard's commitment to sustainability, using natural cork insulation and solar panels to support eco-friendly practices. **(12:08)** She recounts her journey in creating a signature Vermouth, inspired by childhood memories and crafted with Nebbiolo grapes, balancing herbs, sugar, and bitterness. **(16:01)** They discuss climate change's impact on winemaking, with Sara noting how unpredictable weather and frosts complicate vineyard management. KEY TOPICS 1. **Family Winemaking Legacy** – Sara discusses her family's deep-rooted winemaking history, including her parents' transformation from grape-growers to producers. 2. **Sustainable Vineyard Practices** – The vineyard's eco-friendly approach, from natural building materials to solar energy, highlights Sara's commitment to environmentally conscious winemaking. 3. **The Art of Vermouth Creation** – Sara shares her personal connection to Vermouth, crafted from Nebbiolo grapes and inspired by fond childhood memories. INSIGHTS 1. **The Josetta Safarillo Vineyard balances tradition and sustainability, embracing eco-friendly innovations while preserving family winemaking methods. 2. **Sara's Vermouth recipe is both a nod to her family's heritage and an example of her unique, careful balance of flavors. 3. **Managing a vineyard amid climate change is challenging, as Sara adapts her techniques each year to counter unpredictable weather patterns.  

Send Mike a Text!Award winning bartender Jeff "the Barfly" Burkhart joins Mike in the "studio" (his condo) in Novato California, for a chat about The Bizz of restaurants, bartending and Jeff de-mystifies vermouth. Jeff has also written books and is a columnist for various publications, we'll dig deep into all of it!Check out Mike's Instagram for pictures from behind the scenes! Email Mike for "official" podcast coasters. He'd LOVE to hear from you!Read more of Jeff's writing's here: jeffburkhart.netSupport the showIMPORTANT!! Please "follow" or "subscribe" to the podcast, so you don't miss an episode. If you listen on Apple Podcasts take a moment to rate (5 stars please!) and write a review. They tell me it helps A LOT!

Stephanie and Steph kick off the second half with a controversial question: is Vermouth back? Zoë François joins to talk about her newest cookbook: Zoë Bakes Cookies complete with generational recipes. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Stephanie and Steph kick off the second half with a controversial question: is Vermouth back? Zoë François joins to talk about her newest cookbook: Zoë Bakes Cookies complete with generational recipes. Learn more about your ad choices. Visit podcastchoices.com/adchoices

It's the second week of Flavor Odyssey's ‘Cocktail Challenge' detour, finishing with Randy Griggs challenging Robby Ras to create a unique spin on his go-to cocktail: the Italian Spritz. The audience is encouraged to use Robby's recipe below or concoct their own take on what exactly an Italian spritz might mean to you… as well as finding the perfect cigar to round out the pairing. Robby's Italian Spritz - 2oz sweet Vermouth - 1oz Cointreau - 3oz Prosecco - 1oz sparkling water Pairings Randy: Robby's Italian Spritz & Warped Flor del Valle

In this episode of the Cocktail Academy Podcast, Damian Cole interviews Mark Ward, the founder of Regal Rogue, one of Australia's leading vermouth brands. Mark takes us through his fascinating journey from working in nightclubs and corporate London to creating his own vermouth brand in Australia. He shares the challenges and successes of launching Regal Rogue as the first Australian vermouth in over 20 years and discusses the growing global interest in vermouth. This episode dives deep into vermouth's history, how to enjoy it, and the future of this exciting craft spirits category.Key Topics Discussed:Mark's Journey into the Cocktail Industry:How Mark transitioned from working in tech during the 2000 tech crash to pursuing his passion for cocktails and spirits.His time at the famous Hush Bar in Mayfair, London, and how he developed his love for vermouth and cocktail making.Creating Regal Rogue:The story of how Mark launched Regal Rogue, the first Australian vermouth brand in over 20 years.The evolution of the vermouth category, from a misunderstood product to a low-alcohol, versatile cocktail ingredient.The Global Vermouth Movement:How vermouth is becoming popular across the world, from Europe to Australia.The variety and creativity within vermouth-making, including Mark's use of Australian botanicals and organic wines.The Challenges of Growing a Brand:Mark discusses the difficulties of navigating a 14-year journey as an entrepreneur in the craft spirits industry.The impact of sustainability on Regal Rogue's growth, including the use of recycled glass bottles, organic ingredients, and the introduction of bag-in-box packaging for the hospitality industry.The Future of Vermouth and Cocktails:Mark's thoughts on how vermouth fits into the current trend of low-alcohol cocktails and responsible drinking.The role of innovation in vermouth production and how bartenders and consumers can explore new flavors and combinations.Quotable Moments:"Vermouth is a sleeping giant in the world of spirits; it's perfect for responsible drinking and layering flavors in cocktails." – Mark Ward"The journey of a brand isn't just about the liquid, it's about personal growth and navigating the challenges of the industry." – Mark WardGuest Contact Information:Instagram: @gallivantingrogueWebsite: Regal RogueIf you enjoyed this episode, don't forget to subscribe to the Cocktail Academy Podcast for more engaging conversations with industry leaders in cocktails and craft spirits. You can also follow Mark Ward and Regal Rogue to learn more about vermouth and its exciting future in the cocktail world. Hosted on Acast. See acast.com/privacy for more information.

Co-host Joe Gulino Co-editor & writer at Whiskey Network brings us another off the chart pairing featuring FEW Distillery's (vermouth cask aged) Bourbon Whiskey and Single Cask Nation's Cigar collaboration with Aganorsa Leaf. Special guest will be Charlie Prince, President of Drammers: A Global Whisk(e)y, Mezcal, and Spirits Club. Along with Yoni Miller, Drammers Stamford Chapter Head and cigar aficionado. Tune in every Tuesday night @ 8pm est to have a chance to win our fabulous prizes! PRIZES ARE NO LONGER AVAILABLE!!!

Pour up an Italian Job cocktail and join Steven McCash as he relives this 2003 actioner starring Mark Wahlberg, Charlize Theron, and Edward Norton alongside Stoney Keeley and Brandon Vick. Today, we're drinking with...The Italian Job. To make The Italian Job (courtesy of themixer.com):To make The Italian job cocktail (courtesy of themixer.com): You'll need:-1oz Blood Orange vodka-1oz Campari-1oz Vermouth-1/4oz grapefruit juiceDirections:Fill a shaker with ice and add ingredientsShake and strain over ice in a highball glassGarnish with twist of grapefruit peel

Wait, I thought you only covered wine in this podcast? I do! And guess what? Vermouth is wine.   Vermouth is an aromatized, fortified wine flavored with botanicals like roots, herbs, barks, flowers, seeds, and spices. Although aromatized beverages have been around for millennia, vermouth's origins lie in the Kingdom of Savoie in the 1700s, first in Torino, Italy and then in Chambéry, France.  Photo: Botanicals. Credit: Unsplash   First offered in apothecaries for the healing properties of wormwood, the main botanical in Italian vermouth, royal courts and then high society took a shine to vermouth in Torino, and its medicinal image was shed and it the wine was served as an aperitif in cafés. Simultaneously, in France, dry vermouth took off and cafes from Lyon to Paris.   Although served neat or on ice in Europe, vermouth took off in the Americas and found a place in the bars of the US as a major ingredient in cocktails like the Manhattan, the Americano, the Rob Roy, Negroni, and, of course, the Martini.    After some ups and downs, vermouth is trendy again and more producers from around the world -- from Canada to Australia to South Africa, as well as the traditional regions in Italy, France, and Spain are experiencing a revival.   Even though it's treated like a spirit more than a wine, I think it's time to cover this historic, interesting beverage. I cover the history of vermouth, how and where it's made, the different types of vermouth, and some of the cocktails that made it famous.  _____________________________________________

Nous sommes le 12 octobre 1817. Ouvrons « La Quotidienne », un journal royaliste fondé par M. de Coutouly au début de la Révolution française. Voici ce que l'on peut lire à la page 3 : « La mode étend son empire à Paris, sur les petites choses comme sur les grandes, il faut un soin particulier pour ne pas paraître ridicule d'une semaine à l'autre. Les fashionables du boulevard de Gand, varient leur goût toutes les fois qu'il plaît à quelque charlatan d'inventer ou de donner la vogue à quelque niaiserie. Ainsi nous avons vu tour-à-tour prôner des boissons apéritives que nos gastronomes mettaient à la mode. Il y a un an que l'Extrait d'absinthe de Suisse, jouissait de la faveur. À cette boisson ont succédé les gouttes de Malte; plus tard le vermouth nous a été apporté de Londres ; aujourd'hui, c'est une liqueur hollandaise qui fait fureur. Tout le monde veut du rinz-mang-bitter, cette boisson n'a rien qui flatte le goût ni l'odorat, mais il faut en demander et en boire, parce qu'elle est à la mode. » Aujourd'hui, l'apéritif fait intégralement partie de nos vies. C'est un rite social profondément ancré dans nos sociétés. Il a ses codes et aussi une histoire très ancienne et étonnamment assez éloignée des mises en garde contre les méfaits de l'alcool. Avec enthousiasme et modération, retournons aux sources de l'apéro… Avec nous : Pierre Leclercq, membre du Centre de Gastronomie Historique, collaborateur scientifique de l'université de Liège et « animateur du Petit Lancelot », centre itinérant de diffusion d'histoire de l'alimentation. Sujets traités : apéritif, Révolution française, empire, Absinthe, vermouth , liqueur, goût, rite, pharmacie, modération, boissons, Merci pour votre écoute Un Jour dans l'Histoire, c'est également en direct tous les jours de la semaine de 13h15 à 14h30 sur www.rtbf.be/lapremiere Retrouvez tous les épisodes d'Un Jour dans l'Histoire sur notre plateforme Auvio.be : https://auvio.rtbf.be/emission/5936 Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.

Follow us: Insta, Tiktok, FacebookFeatured Cocktail of the Week: The SunflowerCreated by Sammy Ross of Milk and Honey fame.Recipe:20ml (3/4 oz) London Dry Gin20ml (3/4 oz) Cointreau20ml (3/4 oz) Elderflower Liqueur (e.g., Saint Germain)20ml (3/4 oz) Fresh Lemon JuiceOptional: Absinthe rinse for added complexity.Shaking and serving tips: Chill your glass, shake ingredients with ice, strain into a coupe glass, garnish with a twist of lemon or orange.Setting Up Your Home BarStart with what you like: Choose spirits based on your preferences to avoid unnecessary purchases.Keep it simple: Fewer bottles mean less confusion and cost.Essential SpiritsGinVersatile for cocktails like Clover Club, Sunflower, Gin Martini.Start with a gin you already like or try a new one for variety.VodkaNeutral spirit, good for cocktails like East 8 Hold Up.Choose a decent quality vodka; no need to splurge.RumDiverse flavours from different regions (Cuban, Jamaican, etc.).Great for Daiquiris, Mai Tais, Mojitos.TequilaGrowing in popularity, essential for Margaritas, Palomas, and more.Choose a good quality tequila to start.WhiskeyWide variety (Bourbon, Rye, Irish, Scotch).Perfect for Manhattans, Bee's Knees, Tipperary.BrandyCommonly used for classic cocktails like the Sidecar and Jack Rose.Start with a good Cognac or apple brandy.Essential LiqueursOrange Liqueur: Cointreau, Grand Marnier, or Curacao for Margaritas, Sidecars, Cosmopolitans.Elderflower Liqueur: Adds a unique flavour to many cocktails, versatile.Coffee Liqueur: Trending choice like Mr. Black for espresso martinis and other coffee-based drinks.Vermouth and AmaroVermouth: Essential for martinis and Manhattans. Keep it in the fridge to extend its life.Amaro: Adds complexity to drinks like Negronis and Aperol Spritz.BittersNon-Potable Bitters: Angostura, aromatic bitters for depth and complexity in cocktails.Potable Bitters: Like Campari and Aperol, great for various modern cocktails.Final TipsStart simple: Begin with a few essential spirits and liqueurs.Gradually expand your collection based on your growing preferences and cocktail experiments.Keep vermouth in the fridge and consider buying smaller bottles to avoid waste.Closing RemarksFollow the podcast on your favorite platform and leave a review pleaseKeywords for SEO:Home bar essentialsMust-have spirits for home barBest liqueurs for cocktailsCocktail recipes for beginnersHow to set up a home barEssential cocktail ingredientsBest gin for cocktailsClassic cocktail recipes Hosted on Acast. See acast.com/privacy for more information.

The delectable Patricia Hodge finally returned to Whitehall Towers to fulfil her promise to teach Michael how to make risotto. How did it go and what did he learn?!Make sure you're subscribed! You can email your questions, thoughts or problems to TheWitteringWhitehalls@gmail.comThis episode contains explicit language and adult themes that may not be suitable for all listeners.Please review Global's Privacy Policy: https://global.com/legal/privacy-p

Send us a Text Message.On this episode I'm joined by Pauline and Valentino from the Mediterranean Aperitivo Project of Italy, as well as Maurizio from the Italian - American Chamber of Commerce.  On this episode we discuss the Italian Aperitivo, its history, its meaning and why more people around the globe should be doing this as well. The Mediterranean Aperitivo Project is in its final year of a three year campaign.  They have been working with the European Union to promote iconic European products in an aperitivo, like: Vermouth di Torino PGI, Pecorino Toscano PDO, Limone Costa d'Amalfi PGI, and Olives from Greece.   They focused on three countries for this campaign - The USA, Canada and the UK.You can visit their website at www.mediterraneanaperitivo.com Contact or Follow Rob: www.foodwinewhiskey.com rob@foodwinewhiskey.com @foodwhiskey on X @food_wine_whiskey on IG Join the Food, Wine, and Whiskey FB Grouphttps://www.facebook.com/groups/533352930766813 #food #whiskey #bourbon #wine #homecook #cook #BBQ #foodie #Italy #barolo #cabernet Sauvignon #aperitivo 

Picture the scene... Lisa and Simon Hunter (Madrid based journalist) are in the centre of Madrid at the fabulous Ocean Drive Hotel with a balcony over- looking over the Opera square having a chat about politics, celebs, nightclubs, tapas and more before heading up to the rooftop pool for a Vermouth...On this episode we talk..the short trip that turned into a lifetime love of Madrid, becoming the go-to person for British news on Spanish TV, big stories in the busy newsroom in El Pais, the surprise abdication of King Juan Carlos, Spain's mad politics, the eerie quiet over the city at the time of the 2004 bombings, the violent ETA period, spending ‘several years' in Spanish nightclubs, beautiful beaches in Cadiz, arguing over sun loungers in Benidorm, old sherry bars and ‘la hora del Vermouth' Simon's fantastic ‘Walk & Eat' tapas tours, oh and Simon's new abs! So much to unpack there. Join us in Madrid now! Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode we dip our dainty little toes back in the murky waters of Prosperity Gospel with a look at one of the most despicable human beings to have ever lived.Originally known as Olórin, he was the wisest Maiar of Valinor and chosen as one of the five Istari to assume human form in the Third Age of Middle Earth and counsel Men, Elves, and Dwarves in their struggle with Sauron. Oh wait a minute, that's Gandalf. He's a different ancient wizard.Pat Robertson was a preacher, faith healer, confidence man and politician. We only skim the surface of his skulduggery and treachery in this brief biography of his life.Making special guest appearances are Marion Robertson, Saint Patrick, Absalom Robertson, King David, Virginia, Marines, Korea, Battle Stars, Yale, Biblical Seminary in New York, Christian Broadcasting Network, Jesus Christ, Baptist Church, 700 Club, Regent University, Bank of Scotland, William Wallace, Oral Roberts, James Randi, Gary Straub, Legally Blonde: The Musical, Broadway, Hollywood, Mitt Romney, Barrack Obama, Donald Trump, 2020 Election, Hurricane Gloria, Virginia Beach, Massachusetts, Connecticut, Gay Days, Disney World, asteroid, Meteors, black magic, White House, Republican Congressman, Pete McCloskey, Korean War, Navy Cross, Silver Star, Purple Heart, LORNE GREEN, Egyptians, Toltecs, Mayans, pyramids, Digital Analogue Convertor, Shirley Temple, Californian Republican Primary, Richard Nixon, Vietnam War, Iraq War, Overton window, Democrat, Thailand, Division Headquarters, Vermouth, Foosball, Super Tuesday, Republic of Gilead, Christian, Liberian President Charles Taylor, Liberia, Muslim, The Hague, George W Bush, Venezuelan President Hugo Chavez, Nicolás Maduro, Israeli Prime Minister Ariel Sharon, YHWH, Palestinians, Canaanites, evangelicals, Holy Land Experience Theme Park, Roller Coaster, Barefoot Water Skiing, Easter Bunny and the Grim Reaper.  #SketchComedy #Sketch #Comedy #Sketch Comedy #Atheist #Science #History #Atheism #ConspiracyTheory #Sceptical #Scepticism #Mythology #Religion #Devil #Satan #Skeptic #Debunk #conman #faithhealer #healer #LGBT #fraud #christian 

Quady Winery co-founder Andy Quady is our guest today on California Wine Country with Steve Jaxon and Dan Berger. The Quady Winery is located in Madera in the San Joaquin Valley. Their website shows an exotic version of a Margarita and also an idea for Sangria made with Moscato. Most of what they make is Muscat grapes, or Moscato. Orange Muscat is also called Moscato Fior d'arancio (Italian for Orange Flower Muscat). They also use Muscat Hamburg, also called Black Muscat. Muscat Canelli (so-called in California) is Moscato Bianco, used in all the Italian Moscato wines. The first Quady Winery vintage was 1975. They made their first Vermouth in 1999. He graduated from UC Davis and spent a lot of time in southern France. He saw that in Marseille they have a habit of drinking a vermouth as an aperitif. Its combination of bitterness and sweetness works well at that moment of the day, before a meal. Dan Berger explains how quality vermouth should be treated, which is not the way it is treated here in the US. People open a vermouth and use some, then put it away. The wine oxidizes and loses flavor. In Europe people don't have that problem because they drink more of it and it doesn't hang around. Quady makes three vermouths, dry, extra dry and sweet. Vya is the name of their line of Vermouth and Andy has a good story of its origin. Click the logo to visit Davis Bynum Wines. In the US we use vermouth as a cocktail ingredient but in Europe people drink it straight, mostly on the rocks, as an aperitif. In Italy, people drink white or red vermouth over ice, before dinner.  Andy started making vermouth because he had a customer who ran a restaurant where the customers didn't want old stale crummy vermouth in their drinks. The extra dry vermouth would go with a gin martini, and the Whisper would go with vodka. Click the logo to visit our sponsor Rodney Strong for info on the 2024 Summer Concert series. The label includes the plants (or "botanicals" if you prefer) that go into flavoring the vermouth. People drink vodka martinis because they don't like gin, so the vermouth shouldn't suggest a gin martini either, which is a result that Andy can achieve with his highly perfumed and delicately flavored vermouth. Other vermouth brands treat their recipe like a family secret or a state secret. Dan pronounces the aromatics, "captivating but delicate." Beefeater gin is made only with juniper flavor. This makes a classic martini when mixed with a vermouth that matches and compliments the juniper flavor.

This exclusive interview with an A15 comrade explores the historic global economic blockade that took place on April 15th in solidarity with Palestine. Recognizing the global economy's complicity in genocide, folks in 82 cities across 19 countries took action to block the arteries of capitalism. These protestors targeted major economic choke points to maximize impact, resulting in millions if not billions of dollars in lost profits for the capitalist class.As forces mobilized to attack Rafah, the A15 call to escalate resonated with so many people. This global coordinated economic blockade was a complete departure from symbolic acts of protest, as A15 activists directly impacted the material economic system that profits off of genocide.  Listen to gain a better understanding of the politics and thoughtful organizing behind the success of this historic international action.a15action.comInitial proposal Solidarity agreementsWrap up video on A15CALLS TO ACTION:–Follow @a15actions on Instagram, Twitter, FB, YouTube–A15 BAIL FUND–Boost actions & support requests from A15 cities & encampments–Watch for calls re: arrestees. Make calls to demand their charges be droppedTHE A15 INTIFADA COCKTAIL30ml   Mezcal30ml   Campari or red aperitivo30ml   Red Italian-style Vermouth 2 dash Chocolate Bitters (optional)2 Jalapeño slices Add mezcal & jalapeño slices to a mixing tin & muddle. Add the rest of the ingredients & stir with cubed ice for about ten seconds until drink is properly chilled and diluted. Strain into your favorite glass filled with cubed ice. Garnish with a jalapeño slice. Crafted by bartender Jesse Torres.Support the Show.Cocktails & Capitalism is an anticapitalist labor of love, but we could use your help to make this project sustainable. If you can support with even a dollar a month, that would really help us continue to educate, agitate, and amplify the voices of those who are working to dismantle capitalism and create a better world. https://www.patreon.com/cocktailsandcapitalismFollow us on Instagram and TwitterSome episodes on YouTube. Please like & subscribeThis show is sponsored by Beautiful Trouble — an international network of organizers, artists, and trainers working to equip grassroots movements with the tools to become more creative, effective, and irresistible.

Wines in this wide, complicated category are flavored with herbs and spices, stabilized with liquor, and sweetened (a lot or a little). Anney and Lauren dip into the history and cultures behind vermouth.See omnystudio.com/listener for privacy information.

We had a blast catching up with Bentley Gillman and talking about his new foraging cocktail book, "Cocktails in Bloom," which is available for pre-order. You can find ingredients to forage when heading into the woods or even your backyard. Bentley combines his love of the wilderness with his passion for distilling at Tattersall and making beautiful spirits, cocktails, and mocktails.He shared a recipe with me for “Vermouth” that I tried with “Ground Ivy” or “Creeping Charlie.”* Gather 1 cup of “Creeping Charlie” * Add 1/4 cup sugar and macerate* Refrigerate overnight* Add a bottle of any variety of white wine and refrigerate for two more days* Taste for sweetness and strain* Use the “Vermouth” mixture for a martini or* Makeva Spritz with 1.5 oz “Vermouth” to 3-4 oz sparkling waterAnother recipe he mentioned in the podcast is his “Dandelion and Spruce Tonic” Recipe from the book. Pre-order now and get a custom bandanna for your own foraging adventures! Thank you for reading Stephanie's Dish Newsletter. This post is public so feel free to share itIngredients:* 1/2 cup Spruce Tips* 5g dried (or 25g fresh) dandelion root* 1 cup water* 2 cups sugar* 1 stalk chopped lemongrass* 2 limes, zested and juicedInstructions: Simmer water, sugar, dandelion root, and lemongrass until sugar is dissolved. Remove from heat, stir in lime zest, and allow to cool. Strain into a jar, add lime juice, and stir.For a cocktail: Mix 1 ounce of tonic syrup with 1 1/2 ounces of gin. Pour over ice and add 4 ounces of soda water. Garnish with spruce tips and a squeeze of lime.For a Mocktail: Mix 1 ounce of syrup with 3 ounces of cold brew. Pour over ice and add 2 ounces of soda water. Garnish with an orange.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

We had a blast catching up with Bentley Gillman and talking about his new foraging cocktail book, "Cocktails in Bloom," which is available for pre-order. You can find ingredients to forage when heading into the woods or even your backyard. Bentley combines his love of the wilderness with his passion for distilling at Tattersall and making beautiful spirits, cocktails, and mocktails.He shared a recipe with me for “Vermouth” that I tried with “Ground Ivy” or “Creeping Charlie.”* Gather 1 cup of “Creeping Charlie” * Add 1/4 cup sugar and macerate* Refrigerate overnight* Add a bottle of any variety of white wine and refrigerate for two more days* Taste for sweetness and strain* Use the “Vermouth” mixture for a martini or* Makeva Spritz with 1.5 oz “Vermouth” to 3-4 oz sparkling waterAnother recipe he mentioned in the podcast is his “Dandelion and Spruce Tonic” Recipe from the book. Pre-order now and get a custom bandanna for your own foraging adventures! Thank you for reading Stephanie's Dish Newsletter. This post is public so feel free to share itIngredients:* 1/2 cup Spruce Tips* 5g dried (or 25g fresh) dandelion root* 1 cup water* 2 cups sugar* 1 stalk chopped lemongrass* 2 limes, zested and juicedInstructions: Simmer water, sugar, dandelion root, and lemongrass until sugar is dissolved. Remove from heat, stir in lime zest, and allow to cool. Strain into a jar, add lime juice, and stir.For a cocktail: Mix 1 ounce of tonic syrup with 1 1/2 ounces of gin. Pour over ice and add 4 ounces of soda water. Garnish with spruce tips and a squeeze of lime.For a Mocktail: Mix 1 ounce of syrup with 3 ounces of cold brew. Pour over ice and add 2 ounces of soda water. Garnish with an orange.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Fluent Fiction - Catalan: A Taste of Barcelona: The Allure of Vermouth at Noon Find the full episode transcript, vocabulary words, and more:fluentfiction.org/a-taste-of-barcelona-the-allure-of-vermouth-at-noon Story Transcript:Ca: Els colors i els sons de Barcelona bullien sota un sol de mitja tarda, vorejant el migdia.En: The colors and sounds of Barcelona were buzzing under a mid-afternoon sun, flirting with noon.Ca: La plaça estava viva amb venedors ambulant, músics tocant melodies vibrants i cafeteries esquitxades per l'ombra de les palmeres on la gent estava asseguda gaudint del seu vermut.En: The square was alive with street vendors, musicians playing vibrant melodies, and cafés splashed with the shade of palm trees where people were seated enjoying their vermouth.Ca: Per aquesta hora, si es parava una mica i s'observava a la gent, es podia veure un fenomen que és una part integral de la cultura de Barcelona.En: By this time, if one stopped a little and observed the people, they could see a phenomenon that is an integral part of Barcelona's culture.Ca: La Marta, una noia nativa de Barcelona amb els ulls encès com l'oceà atlàntic, parlava animadament amb dos dels seus bons amics, Jordi i Laia.En: Marta, a native girl from Barcelona with eyes lit up like the Atlantic ocean, was talking animatedly with two of her good friends, Jordi and Laia.Ca: Seu una taula a fora d'una cafeteria a la plaça, un lloc vibrant on transmetre'n la cultura local al seu amic que visitava.En: They sat at a table outside a café in the square, a vibrant place to share the local culture with their visiting friend.Ca: A la taula, se'ls unia un nou amic, David.En: Joining them at the table was a new friend, David.Ca: David era un foraster, nou a la ciutat i al costat del mar Mediterrani.En: David was a newcomer to the city and the Mediterranean Sea.Ca: Fascinat per la cultura local, tendia a absorbir tot el que li explicant els tres amics.En: Fascinated by the local culture, he tended to absorb everything the three friends explained to him.Ca: "Hem parat perquè és l'hora de fer el vermut", va explicar Marta amb un somriure enigma, decidida a introduir en David a aquesta tradició local.En: "We stopped because it's time for vermouth," Marta explained with a mysterious smile, determined to introduce David to this local tradition.Ca: David s'arronsà les celles, "El vermut?En: David raised his eyebrows, "Vermouth?Ca: És un tipus d'alcohol, oi?En: Is it a type of alcohol, isn't it?"Ca: " Va intentar esbrinar-ho.En: He tried to figure it out.Ca: Jordi rià i Laia explicà: "És més que simplement una beguda.En: Jordi laughed and Laia explained, "It's more than just a drink.Ca: Fer el vermut és, bàsicament, la nostra manera de dir que és el moment per agafar una beguda i un aperitiu abans de dinar".En: Having vermouth is basically our way of saying it's time to have a drink and an appetizer before lunch."Ca: Això es feia, usualment, amb un got de vermut, un vi fortificat amb herbes, acompanyat de tapes.En: This was typically done with a glass of vermouth, a fortified wine with herbs, accompanied by tapas.Ca: "És un moment per relaxar-se i gaudir de la companyia dels altres," va afegir Marta amb un somriure suau.En: "It's a moment to relax and enjoy the company of others," Marta added with a gentle smile.Ca: David es va relaxar amb un somriure, "M'agrada aquesta tradició.En: David relaxed with a smile, "I like this tradition.Ca: és veritablement una genial manera d'apreciar el dia.En: It's truly a great way to appreciate the day."Ca: El sol segueix brillant a Barcelona i aquest quartet continuà la seva conversació, rient, gaudint de la companyia i, per descomptat, fent el vermut.En: The sun continued to shine in Barcelona as this quartet carried on their conversation, laughing, enjoying each other's company, and, of course, having vermouth.Ca: Les vides de la Marta, el Jordi, la Laia i el David es tocaren tot transmetent una part essencial de la seva cultura, sent aquella tarda brillant un record especial per al David.En: The lives of Marta, Jordi, Laia, and David touched each other while sharing an essential part of their culture, making that bright afternoon a special memory for David.Ca: Fantàstic, o no?En: Fantastic, isn't it?Ca: Aquest, amics míos, és el poder d'una tradició, d'una beguda, d'un moment compartit: el poder de fer el vermut a Barcelona.En: This, my friends, is the power of a tradition, a drink, a shared moment: the power of having vermouth in Barcelona. Vocabulary Words:Barcelona: BarcelonaColors: ColorsSounds: SonsMid-afternoon: Mitja tardaFlirting: VorejantSquare: PlaçaStreet vendors: Venedors ambulantMusicians: Músics tocantVibrant: VibrantsCafés: CafeteriesShade: OmbraPalm trees: PalmeresSeated: AssegudaVermouth: VermutPhenomenon: FenomenIntegral: IntegralNative: NativaEyes: UllsAtlantic ocean: Oceà AtlànticAnimatedly: AnimadamentGood friends: Bons amicsTable: TaulaCafé: CafeteriaVisiting friend: Amic que visitavaNewcomer: ForasterMediterranean Sea: Mar MediterraniLocal culture: Cultura localExplained: ExplicantTradition: Tradició

In this episode we discuss:Family history dating back to grandfather establishing winery in Mendoza in 1960sThe inspiration to focus on high elevation sites like Altamira, La Consulta, GualtallaryUnderstanding the valley's geology, altitude impacts creating distinct terroir identities  How he developed Zuccardi's non-interventionist approach allowing transparent expression of place using concrete eggs vs. steel to showcase vineyard character Why soil mapping via calicatas provides key viticultural insights and how clonal selection and varieties are suited to high elevation, like chardonnayThe impetus to make his own Vermouth with a group of friends, which revived theArgentine vermouth tradition Zuccardi's dedication to wine tourism on a larger scale in Mendoza and the Uco ValleyWhat the future holds for Argentina, Malbec, wine, and the next generationResources: Instagram: @zuccardivalledeuco@szuccardiWebsite:  https://zuccardiwines.com/en/ You can learn more about Liz Caskey Culinary & Wine Experiences and the trips we offer in food, wine, culture, design & beyond at www.lizcaskey.com You can also sign up for our free weekly newsletter announcing new episodes, wine recommendations, travel intel, and much more. Sign up here: https://lizcaskey.myflodesk.com/

Vermouth is an essential cocktail ingredient, and it can also be spectacular when served on its own. For this episode, we talk to several bartenders about the many reasons vermouth fascinates them and factors into their work: Alf del Portillo and Marta Premoli, owners of Quattro Teste in Lisbon, Portugal, and Francesco Lafranconi, who helped establish the vermouth program at the Rosevale Cocktail Room in New York City.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

François Monti is a Madrid-based journalist, educator, and Imbibe contributing writer, and the author of books including El Gran Libro del Vermut. For this episode, he joins us to talk about all things vermouth (the focus of our March/April issue), exploring vermouth's rich history in cocktails, its culinary connection, and the future of this aperitif wine. He can be found on Instagram @francoismonti.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

This episode we discuss a fun satire of the traditional spy movie, Kingsman: The Secret Service (2014). We talk about the amazing soundtrack, whether we would rather be a Kingsman or a 007 agent, and how to do a Michael Caine impression. We also share some interesting Pub Facts that we hadn't known before this episode.Below is the recipe for the drink of choice as well as our social media handle and website. Leave a rate and review, and we hope you drink and laugh along with us, as well as reach out to us on Instagram!Recipe: Gentlemen MartinisIngredients: Gin, Vermouth, olivesSteps: Stirred, not shakenEnjoy!Instagram:@thefilmpubWebsite:https://thefilmpub.buzzsprout.com/ 

When it comes to booze, it's fun to be bitter: an Aperol spritz has been the drink of summer for about five years, vermouth and soda was apparentlythe "hot girl" drink of 2023, and amaro is having "a major moment." Bitter botanical beverages are everywhere, but that doesn't mean we understand what on earth they are. Could you explain the difference between vermouth and amaro, or whether either is an aperitif or a digestif? Where do Aperol, Campari, and Chartreuse fit in, and what's the difference between drinks called bitters and the bitters your bartender dashes into a Manhattan? This episode, Gastropod is on the case of the confusing bitter beverages, starting with their origins in alchemy. (That pre-dinner spritz is pretty magical!) Listen in now to find out why Napoleon chugged cologne, how a shopkeeper's assistant created the preferred drink of kings and influencers, and how you should enjoy these trendy new botanical beverages. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week on the pod: an unexpected amount of butter!We rewind to all the art markets, Dickens Village, Porta Rossa, shopping, and the holiday spirit. We're looking forward to Handmade Holiday, Holiday Sip and Shop on Ridgewood Row, SO Holiday Market, Springfield After Dark, Swingtown, SO Jewish Comedy Night, and a Picasso lecture. Horse and dragon rides? Jam in the Loft? Three Things with another Into Rum Library, the Co-Lab, an art gallery, and Save the Clock Tower! SOPAC Thing to Know featuring The Brit Pack—get your discount code for tix!It's cookies for breakfast season, and we're ready for it!Links:The Brit Pack at SOPACSave the Clock TowerPicasso Lecture25% Off All Merch with code VERMOUTH

Isoliquiritigenin | Candy For Your BrainThis month, learn all about neurotransmitters and the powerful mechanisms of action behind Nootropics Depot's mood-boosting licorice root extract, Isoliquiritigenin. Erika and Emiel take you on a journey through the traditional uses of licorice, what makes it such a soothing remedy for inflammation, and where licorice candy originates from.Buy Isoliquiritigenin from Nootropics Depot https://nootropicsdepot.com/isoliquiritigenin-controlled-dissolve-tablets/Follow In Search of Insight on Instagram https://instagram.com/insearchofinsight?igshid=MzMyNGUyNmU2YQ%3D%3D&utm_source=qrPodcast Chapters00:00 Introduction00:18 Licorice Root03:53 Isoliquiritigenin06:07 Mega-Dosing Isoliquiritigenin10:27 Traditional Uses of Licorice Root14:23 Why Is Licorice Candy Black?15:28 Where The Classic Licorice Flavor Came From24:32 Slight Detour - The Use of Quinine in Tonic Water28:58 The Medicinal Background of Vermouth, Absinthe, Coca Cola32:00 Tasting Dutch Licorice35:12 Ammonium Chloride as a Cough and Mucus Remedy43:00 Laws Against Licorice44:54 Tasting Mild Salt Licorice48:02 Benefits of Licorice Root and Isoliquiritigenin54:12 The Pharmacology of Isoliquiritigenin57:36 Neurotransmitter Basics1:00:38 What Effects are Produced When Norepinephrine, Serotonin, and Dopamine Build Up?1:02:34 GABA-A and GABA-B Activation1:06:20 GABA, Amino Acid Neurotransmitter vs. Norepinephrine, Serotonin, and Dopamine Monoamine Neurotransmitter1:08:19 Why We Typically Try to Dampen Glutamatergic Activity1:09:40 Glycine, a Neurotransmitter1:16:17 Dopamine D3 Agonist Effects of Isoliquiritigenin1:18:38 Isoliquiritigenin For Pain Management1:20:21 Isoliquiritigenin For Long Term Potentiation1:22:47 Tonic Water - Traditional and Modern Uses1:26:32 New Products From Nootropics Depot - Mushroom Magic Matcha1:31:57 Why Not Ceremonial Grade Matcha?1:36:55 The Mushroom Blend of Mushroom Magic Matcha1:46:08 The First Scoop for Nootropics Depot1:48:48 Full Spectrum Kanna Tablets1:55:21 Taking Kanna at the Club1:57:27 Conclusion

In this stirring, ice-cold conversation with bartender and cocktail batcher extraordinaire, Robby Haynes, some of the topics we discuss include: What people mean when they say, “Martini,” and why certain preferences and aversions pertaining to its construction may stem from unresolved fears and myths about ingredients. How Robby teamed up with distillers, wine-makers, and cocktail experts to weave a flavor tapestry worthy of sitting on the shelf next to the legendary Gold Fashioned. What research and development looks like in the gin space, specifically when it comes to nerdy stuff like botanical maceration, gin basket ergonomics, and ethanol proof points. Then, of course, we taste the Hoste Martini, and Robby shares recommendations about freezer settings and over-ice service that take this cocktail to the next level. Martinis in-hand, we wrap the conversation by examining some of the softer nuances of martini service, like: why cocktail bars are super controlled environments, why hosting a cocktail party can be so unpredictable, and the benevolent tension between host and guest that creates a hospitality interaction. Along the way, we get into the latest updates on this year's batch of the Gold Fashioned, play a rousing game of “Kill, Marry, Fornicate” with iconic Martini trifectas, ponder the mysterious “Vermouth Tipping Point,” and much, much more. You can learn more about the Gold Fashioned and the new Hoste Martini at hostecocktails.com

The vibes have officially shifted so much that even The New York Times has noticed so we had no choice but to break down their popular column — 13 Predictions for Life in 2023 — which includes everything from the end of shoelaces to hair care to pet rats. To start the episode, we discussed the Clean Girl to Vanilla Girl pipeline with some winter-fashion-in-European-cities chat sprinkled in as well. On the back-end of the episode, we also discussed some recent drink trends: The New York Happy Meal, Vermouth and Soda, and Tom Hanks's Coca-Cola and champagne. Subscribe to the Sunday Scaries newsletter for Retail Therapy Listener Digests: www.willdefries.substack.com Shop the Sunday Scaries Scented Candles: www.vellabox.com/sundayscaries Watch all Retail Therapy episodes on YouTube: www.youtube.com/sundayscariespodcast Support This Week's Sponsors Earlybird: www.earlybirdcbd.com (WICKS for 20% off) Shopify: www.shopify.com/scaries ($1/month trial!) Follow Along Retail Therapy on Instagram: www.instagram.com/retail.pod Sunday Scaries on Twitter: www.twitter.com/sundayscaries Sunday Scaries on Instagram: www.instagram.com/sunday.scaries Will deFries on Twitter: www.twitter.com/willdefries Will deFries on Instagram: www.instagram.com/willdefries Barrett Dudley on Twitter: www.twitter.com/barrettdudley Barrett Dudley on Instagram: www.instagram.com/barrettdudley Credits Podcast artwork by Alfonso Ruiz and Tristan Pigott All music by Kevin MacLeod Licensed under Creative Commons: By Attribution 3.0