Podcasts about yellow chartreuse

A follow-up to last week's Hockey Update. Not all the news is good. This week's movie is based on a true story, a first for this podcast. As such, Steve dives into the real history of Alfred (Alferd) Packer.Cannibal! The Musical: A musical bit of fan fic surrounding the real life "adventures" of Alfred Packer, a 19th Century American who served in the Civil War, became a wilderness guide and gold miner, then ate a bunch of guys. That escalated quickly, huh? The movie might just be a vehicle to mock a woman Trey Parker was in a relationship with at one time, as her namesake in the movie is Packer's fictional horse, Lianne, aka The Horse Who Would Let Anybody Ride Her. He may have made this entire movie just to talk about her.Yor, The Movie with the Wordy Title final grade: Steve: It was entertaining. If you're a fan of South Park or Team America: World Police, you'll like this as a kind of origin story for Trey and Matt. Their restaurant doesn't have very good food, FYI. The local twist of this movie makes it interesting to us. 2.75/5.0Brandon: This one was a little shpadoinkle, but not all the way shpadoinkle. You could see bits and pieces of things that would later become the kind of humor that would make these guys boatloads of cash with South Park and other stuff. 2.5/5.0Cocktail of the Week:The Cannibal Reviver1 oz Gin1/2 oz Lemon Juice1/2 oz Yellow Chartreuse or Genepy de Chamois1/2 oz Dolin Sweet White VermouthPeychaud BittersCombine everything in a cocktail shaker. Shake to combine and chill, then strain into a rocks glass over ice. Garnish with a lemon wedge/wheel. Cocktail Grade: Maybe it's the fact that we're not popping the $80 for a bottle of Chartreuse, and the Genepy stuff messes it up, but this one was just OK. A bit of an anise flavor that will turn off black licorice haters. Better than ChatGPT creations, at least. 2.0/5.0------------------Contact us with feedback or cocktail/movie recommendations to:boozeandbmovies@gmail.comX: @boozeandbmoviesInstagram: @boozeandbmoviesThreads: @boozeandbmovieswww.facebook.com/boozeandbmovies

Courtesy of the illustrious David T. Smith, author of The Gin Dictionary, Disco Cocktails, and other fine bibulous publications, I and a group of friends were treated to a rare Chartreuse tasting after we had wrapped up all of our work at the American Distilling Institute's annual conference and trade show this past August in Baltimore, MD. Our casual panel of tasters included: Eric Zandona, author of The Tequila Dictionary and The Bourbon Bible Sara Sergent, botanical savant and owner of Alpine Distilling in Park City, Utah Joe Barber of Stargazey Spirits and The Wrecking Coast Distillery in the UK And Reece Sims, creator of Flavour Camp Here's a (hopefully) somewhat complete list of the stuff we tasted, which may explain our silliness toward the end: The standard Green Chartreuse and Yellow Chartreuse - but these were both taken from the soleras or “infinity bottles” of David T. Smith, so they felt a bit more special Liqueur d'Elixir - A tribute to one of the early proto-variants of Green Chartreuse - this is essentially a half-step between the elixir vegetal and Green Chartreuse 9iere Centennaire - A tribute to the 900th anniversary of the founding of the Order of St. Bruno (also known as the Carthusians) Chartreuse Verte VEP (that's the fancy green Chartreuse) A bottling by the French Order of master Sommeliers from 2018 - which is a small batch, custom variant of Yellow Chartreuse Tarragona, which is another Chartreuse recipe, celebrating either Tarragon (the herb) or the formulation that the monks made when they were in exile in Spain for a couple decades in the early 20th century Three variants of Chartreuse Genepy (the traditional, intense, and abrupt) And finally, a lovely Florio Amaro bottled in the 1970s, provided by yours truly. Other topics we discuss include: The Carthusian monk documentary entitled Into Great Silence The mythical “beast of Gevaudan” that ravaged the French countryside once upon a time The taxonomy of the Artemisia botanical family A whole bunch of strong cocktail-related opinions about Chartreuse and genepy, And much, much more

Returning friend of the show, Joaquín Simó, joins us to discuss not only his most famous creation but one of the greatest and most well-known cocktails of the modern classics era: the Naked & Famous. Based on the classic 4 x ¾ ounce Last Word formula, the N&F would quickly become a favorite among drinkers and bartenders looking to fulfill dealer's choice orders for "refreshing, agave-spirits-based drinks." Listen on (or read below) to learn the recipe — and don't forget to leave a rating, review, and subscribe! Joaquín Simó's Naked & Famous Recipe Ingredients - ¾ ounce Aperol - ¾ ounce Yellow Chartreuse - ¾ ounce Del Maguey Chichicapa Mezcal - ¾ ounce fresh lime juice Directions 1. Add all ingredients to a shaker tin with ice.2. Shake until chilled. 3. Strain into a chilled coupe glass.

We're traveling all the way to Melbourne, Australia today to chat with Chris Hysted-Adams and learn about one of the most interesting modern classics created this century. The drink is the Death Flip, which debuted on the menu at the Black Pearl in 2010, and the ingredients list reads like a concoction that simply should not work — but it does! Listen on (or read below) to learn Chris' Death Flip recipe — and don't forget to leave a rating, review, and subscribe! Chris Hysted-Adams' Death Flip Recipe Ingredients - 1 ounce blanco tequila - ½ ounce Jägermeister - ½ ounce Yellow Chartreuse - ¼ ounce vanilla simple syrup - 1 whole egg - Garnish: grated nutmeg Directions 1. Add all ingredients to a shaking tin with one ice cube. 2. Dry shake until all ingredients are incorporated. 3. Fill with ice and shake until chilled. 4. Fine strain into a chilled Coupette glass. 5. Garnish with grated nutmeg.

There seems to be a resurgence of Yellow Chartreuse on store shelves and we take advantage of it! In this episode, we delve into a unique recipe featuring Jules' holy trinity of Yellow Chartreuse, Aperol, and Mezcal. Join us as Brad takes us through the traditional recipie of the Naked & Famous, with history, and Jules crafts her riff using coconut fat washed Aperol and names the cocktail on the fly. Ocantrell00 poses the thought-provoking question: "How does cocktail history influence your approach to creating and enjoying the drink?", and we answer.s.      Naked & Famous Recipe:  In your Boston, tin on tin 28 / 18oz shaker  Add to the large cup  ¾ oz Mezcal – Vamanos Reindo for me, Del Maguey Chichicapa for you big bucks  ¾ oz Yello Chartreuse  ¾ oz Aperol  ¾ oz Freshly squeezed lime juice  Double strain into your coupe glass    Riffy-Do Recipe:  In your Boston, tin on tin 28 / 18oz shaker  Add to the large cup  1/2 ounce mezcal (preferably Del Maguey Chichicapa)  ½ oz jamaican rum  3/4 ounce Aperol infused with coconut  3/4 ounce yellow Chartreuse  3/4 ounce lime juice, freshly squeezed  Egg white hehehehe  Double strain into your coupe glass. Garnish with lime wheel    Get Featured Question: @Ocantrell00 - How does the cocktail history influence your approach to creating and enjoying the drink?    The Art of Drinking  IG: @theartofdrinkingpodcast     Jules  IG: @join_jules  TikTok: @join_jules   Website (and youtube episodes): joinjules.com    Brad   IG: @favorite_uncle_brad    This is a Redd Rock Music Podcast  IG: @reddrockmusic  www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

We've covered multiple cocktails named after cities and neighborhoods before but this week marks the first drink named after a state — and it's a classic. Trey Sanford, bar manager of Anchorage's South Restaurant + Coffeehouse, joins us to break down the Alaska, an iconic mix of gin, yellow Chartreuse (if you can get your hands on it), and orange bitters. Listen on (or read below) to discover Trey's Alaska recipe — and don't forget to like, review and subscribe! Trey Sanford's Alaska Recipe Ingredients - 2 ½ ounces Amalga gin - ½ ounce Yellow Chartreuse - 2 dashes Scrappy's orange bitters - 3 drops saline solution (80:20 made with high-quality sea salt) - Garnish: orange twist Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled Nick & Nora glass. 3. Garnish with an orange twist. Hosted on Acast. See acast.com/privacy for more information.

The color chartreuse has a bit of a boozy background. It was named after a French liqueur called “chartreuse” which has a greenish-yellow hue. The liqueur was first produced in 1605 by the Carthusian monks of France. François Hannibal d'Estrées discovered a secret recipe that allegedly helped its consumers ‘live a long life.' He brought the recipe to Monks near Paris, who ultimately sent it down to La Grande Chartreuse abbey. The recipe was eventually tested in 1737, and about 60 years later, was tweaked to create Green Chartreuse. This new and improved Chartreuse boasted a more mild flavor profile and is the recipe still used today. 75 years later, Frère Bruno Jacquet crafted another tweaked version of the recipe, which became the Yellow Chartreuse that we know and love today.It takes 130 botanicals macerating for eight hours in copper to create Green Chartreuse. The final product's ABV? 55% - and it's flavor lands herbal/slightly medicinal on the palate. On the contrary, Yellow Chartreuse is a bit lower in alcohol (40% ABV) and leans sweeter on the flavor profile. Green Chartreuse gets its color from chlorophyll, whereas Yellow Chartreuse gets its pigment from saffron. Both colors are naturally occurring, but the steps to this beverages outcome are nothing short of extraordinary.  Having your own clothing manufactured is a lot like brewing, the perfect chartreuse liqueur. In my years of running both a fashion design incubator and small batch manufacturer, I've come to find three common themes among the issues new fashion designers experience. This episode reaches deep into those issues and provides two different examples of each three.Three mistakes new fashion designers often make during manufacturing:Manufacturing too many colorways, or contrast stitching details.Manufacturing too many designs at a time, or too much product in generalSigning a manufacturing contract before the design is sale-ready (stitching, fit, supplies)Interested in learning from Krystal? Hop on the mailing list on krystaldouglas.com.

Our new friends over at the Bourbon Pursuit Podcast were kind enough to send us some samples of their up-and-coming whiskey line , Pursuit United (Pursuit Spirits).  On this episode, we sit back with batch 2 of their Bourbon and Rye, and give our honest take on the line, the people who make it, and obviously the whiskey.    It's pretty humbling to be recognized by the pioneers of the Bourbon Podcast world.  It's even cooler to be a part of such an awesome community.  Cheers to those guys. Also, we make a single malt cocktail, because why the hell not? Pours of the Day:  Pursuit United Batch 2 Bourbon & Rye, "The First Bird" Cocktail (Original cocktail from Anthony - Westland Garryanna #5 Peated American Single Malt, Yellow Chartreuse, Lemon Juice, Amaro Meletti)Keep on submitting those jokes!  And if you are not following along on social media, please do!  We are always giving away something!Cheers

Things that make Bridget happy and the Lake Geneva Public Library came together this week to make some interesting threads of conversation. We hope you enjoy listening to our journey through our weeks, plus all the fun and games we have along the way.We have a really fun game this week. Seriously, make sure you listen!The Lake Geneva Public Library re-opened this week after months after renovation. If you're local, go check it out!We checked out Drinking French by David Lebovitz from said Library and made a Triple Ménace cocktail from Gin, Lillet Blanc, and Yellow Chartreuse (a substitute for Suze). It was delicious!Bridget shared this cool organization called Guerrilla Gardening that promotes growing beautiful and tasty things in public spaces. How would you feel about booking a plane ticket that then becomes a bus ticket? Well. It's happening. United is trying to put a positive spin on this development, but Nick isn't having it.If Bridget is using this coffee cup, maybe give her a little space!Nick is a huge fan of the beers they're making at Low Daily Beer in Burlington, WI, especially their Table Beer. It's called 'Buckets' because you can drink buckets of it because it's only 3.5% ABV and delicious.When you want to listen to radio stations from other cities - maybe like Seattle, for instance - Bridget recommends using the Audacy Radio app!Shout out to The Dating Divas for coming up with this at home version of The Price is Right and thank you to Shannon for playing along!Thank you so much for listening, we hope you have a great week. If you'd like to follow along with us, here are all the links:Visit our websiteLike us on FacebookFollow us on InstagramGet links to follow the podcast in your favorite appOr email us at: hello /at/ dinnerlusdrinks /dot/ comCheers everybody!~ Bridget and Nick

Join Justin and Andy as they make their way into the French Mountains to taste the old ways of herbal liquor. Green and Yellow Chartreuse are tried side by side and in cocktails. It's an episode filled with herbs, flowers, history, and a little too much to drink. Don't forget to call our voicemail and leave us a message at: 315-313-5456 You can follow us on Instagram, Facebook, Reddit , and Patreon . Also, check out our YouTube page! Stop by our Sponsors at EatLocalNYState and check out all their content. Music: Blood by Anthem License: https://creativecommons.org/licenses/by/4.0/

The guys try one of New York's new age cocktails.NAKED AND FAMOUS RECIPE .75oz/22.5ml Mezcal .75oz/22.5ml Aperol .75oz/22.5ml Yellow Chartreuse .75oz/22.5ml Lime JuiceCombine all ingredients in a cocktail shaker with ice. Shake and strain into chilled cocktail glass.Recipes via the International Bartenders Association (https://www.iba-world.com/) Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Episode 27 features Chartreuse. A favorite spirit of mine, it was partial inspiration for the creation of this podcast. This episode gives the history of the first products produced by Chartreuse, including information on the four expressions available in the United States. Tasting is focused on the Green Chartreuse that is bottled at 55% ABV, or 110 proof. Enjoy this episode with some Chartreuse, neat, chilled, or try the cocktail The Last Word. Chartreuse's official website: https://www.chartreuse.fr/en/ (https://www.chartreuse.fr/en/) Brief Historical Timeline: 1084 - Founding of the Carthusian Order by St. Bruno 1605 - The manuscript listing 130 plants said to be the basis for an elixir of long life is given to the monks by Marshall of France, Francois Annibal d'Estrees 1737 - Brother Gerome Maubec perfects and finishes the recipe for what becomes known as the first liqueur, the Elixir Vegetal de la Grande Chartreuse 1764 - Green Chartreuse is created 1793 - During the French Revolution the Carthusians are expelled from France, taking the original manuscript with them, though it ends up being sold 1810 - Original manuscript is sent to the Ministry of Interior, though returned "refused" because it is not deemed to be secret, the Carthusians eventually regain the original manuscript 1838 - Yellow Chartreuse is created 1884 - First written record of Chartreuse being used as a color name 1903 - French government nationalizes the Chartreuse distillery and the monks are again expelled from France 1900s - During their expulsion from France, liqueur production shifts to Tarragona, Spain 1920s - Production is done at a second distillery in Marselle, France 1929 - The Carthusians regain control of their French trademarks and return to their monastery 1935 - A landslide destroys the distillery in Fourvoirie, near the monastery 1936 - Distillery moves to Voiron, France, a town near the monastery 1963 - The V.E.P. editions of Green and Yellow Chartreuse are first released 1970 - Carthusians form the company "Chartreuse Diffusion" to handle bottling, packaging, advertising and sales 2017 - New distillery opens in Aiguenroire, closer to the monastery Key Cocktails: Chartreuse is very complex, but was originally produced as a medicine. It therefore works great to sooth a cold, when mixed with some hot water. Recreationally, you can enjoy it neat, chilled, served on ice, or mixed in cocktails. The Last Word: 3/4 oz. Green Chartreuse 3/4 oz. Gin 3/4 oz. Lime Juice 3/4 oz. Maraschino Liqueur Shake over ice, strain into a chilled cocktail glass, enjoy! References: https://www.youtube.com/watch?v=dki8jhFWSlY (YouTube video featuring the export manager for Chartreuse and the West Coast Sales Rep, from 2018.) Wikipedia article on https://en.wikipedia.org/wiki/Carthusians (Carthusians) Wikipedia article on https://en.wikipedia.org/wiki/Chartreuse_(liqueur) (Chartreuse) Wikipedia article on https://en.wikipedia.org/wiki/Chartreuse_(color) (Chartreuse (the color)) Wikipedia article on https://en.wikipedia.org/wiki/Grande_Chartreuse (Grande Chartreuse) https://www.thespruceeats.com/last-word-cocktail-recipe-760095 (Spruce Eats recipe for The Last Word) Contact Information: Official show website is: https://www.liquorandliqueurconnoisseur.com/ (www.liquorandliqueurconnoisseur.com) Facebook: https://www.facebook.com/liquorandliqueurconnoisseur (https://www.facebook.com/liquorandliqueurconnoisseur) Instagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/ (https://www.instagram.com/LiquorandLiqueurConnoisseur/) Twitter: @LLConnoisseur

What part about “go away” did you not understand? Would a legal document help you get it? In this episode, we chat about people coming back into your life… whether you want them to or not. This week, we sip on Naked and Famous: equal parts Mezcal, Aperol, Yellow Chartreuse and Lime Juice. Check out our Website: www.2real2betrue.com Email us: 2real2betrue@gmail.com Peep our Instagram: https://www.instagram.com/two_real_two_be_true/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

On this week's episode of The Freenoter, Tom and Tamsen tease out the goal (yes, singular) of a great Freenote, and how to get clarity on a practical outcome from any talk you give. They also examine the three broad types of talk to achieve that goal, celebrate the "original" Freenoter, and ring in Winter in the most appropriate means possible--a craft cocktail designed for the season. Have questions for the show? Email them to: thefreenoter@gmail.com and we might answer them on a future show! Show Notes: Joe Smith's wonderful "Paper Towel" TED Talk: https://www.ted.com/talks/joe_smith_how_to_use_a_paper_towel?language=en Word of the day: Aplomb: https://www.merriam-webster.com/dictionary/aplomb Tamsen makes football references, including this reference to Doug Flutie's Miracle in Miami: https://www.youtube.com/watch?v=q3ykWbu2Gl0 Today's listener email is from the wonderful Chris Moody. Here's his LinkedIn: https://www.linkedin.com/in/chrismoody/ We loved Jay Baer's advice on how meeting planners fill “content buckets.” Jay's got a new podcast out for professional speakers called Standing Ovation. More here: https://www.convinceandconvert.com/podcasts/episodes/introducing-standing-ovation/ Finally, the Winter of Discontent: 2.5 oz. Canadian Club Whiskey .5 oz. Yellow Chartreuse .5 oz. B&B 3 dashes Falernum Stir and strain into an old fashioned glass. Serve with a twist.See omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

This week we walk you through the wonderful herbal riff on a dry Martini... The Alaska Cocktail.60ml / 2oz Old Tom Gin ( or Oude Genever )30ml / 1oz Yellow Chartreuse 2 dash Orange BittersStir for a solid 30 seconds Strain into a chilled coupe

Just in time for the start of the 2019 Tour de France, we drink the Yellow Bicycle and talk cycling. Bekah examines the history of the Tour de France which started out as a ploy to sell more newspapers. Shelley tells the story of Olympic-hopeful cyclist Tom Justice who turned to a career of crime after failing to make the cut. Drinking: The Yellow Bicycle 1/2 oz St. Germain elderflower liqueur 1/2 oz Yellow Chartreuse 4 oz Prosecco or Champagne Lemon wheel for garnish Combine St. Germain and Yellow Chartreuse in shaker with ice. Strain into coupe glass. Top with Prosecco or Champagne. Garnish with a lemon wheel.

LIVE from Sign of the Whale in Point Arena, CA! Hoolis C. Nation joins us along with Crispin Cain and Tamar Kaye from American Craft Whiskey Distillery. Hollis is their official mixologist, and boy did he deliver. He started with a Tea drink based on a fedora. We take the apothecary filter test. All kinds of booze Science. Chill filtered is explained. Russel Henry Dark Gin joins the party. Gin history is explored. Hoolis concocts a Bijou with Yellow Chartreuse from the 1970's. Crispin saw the Solar Eclipse from Oregon. Totality! The Whale makes a signature Whiskey Sour and it does not disappoint. Of course we have to talk some Oddfellows. Casey Williams was asked to join the Illuminati. Next Hollis constructs a drink called Love with a Le Whaf. Steve Ausburne wants to go to The Oz Farm. The hidden history Snake Oil Salesmen is revealed. The Bird Café brings us dinner. The Chowder House made a fantastic lunch. Finally we close it out with an amazing Fedora. We will be back for Cointreau Caviar. “I wanna make pants!” iTunes https://itunes.apple.com/us/podcast/barrel-proof-comedy-podcast/id1029674204?mt=2 Website = http://www.barrelproofcomedy.com/ Facebook = https://www.facebook.com/barrelproofcomedy   Email = barrelproofcomedy@gmail.com Twitter = @barrelproofpod

Cienfuegos Shake6 mint leaves.75 oz simple syrup
2 oz aged rum.5 oz Bénédictine
1 oz fresh lime juice
3 dashes Angostura In a shaker, muddle the mint with the simple syrup. Add the remaining ingredients, shake with ice to chill and double strain into a chilled coupe. Hot Lemon Rum Toddy1 cup hot waterJuice of .5 lemon1 teaspoon fresh lemon zest
1 Pinch freshly grated nutmeg.5 cinnamon stick1 tablespoon fresh ginger, peeled and sliced (cherry-tomato size).5 teaspoon butter2 tablespoons brown sugar1 oz dark rum In a small pot over medium heat place all ingredients except rum. Simmer for about 5 minutes. In a large mug pour about 1-2 fingers of dark rum. Pour contents of small pot through a strainer into the mug. Serve hot. Naked And Famous.75 oz mezcal.75 oz Aperol.75 oz Yellow Chartreuse.75 oz fresh lime juice Combine all ingredients in a shaker, add ice and shake until well chilled. Strain into a chilled cocktail glass. Garnish with a lime wedge. Transformation2 oz light rum1 oz orange juice2 oz blackberry Brandy2 oz strawberry puree1 cup ice Pour all ingredients into a blender and blend until the drink has reached a smoothie-like consistency. Pour into a large glass and serve.

Churchill’s Breakfast1.5 oz Rye whiskey.5 oz cold brew coffee1 cinnamon stick.33 oz Grade B maple syrup2 dashes Angostura bitters Toast a cinnamon stick on an open flame until it smokes, and place it under an overturned, chilled coupe filling it with smoke. Shake other ingredients with ice until well chilled and strain into the coupe. Drop the cinnamon stick in for garnish. La Louche1.5 oz Hendricks Gin1 oz Lillet rouge.5 oz lime juice.25 oz Yellow Chartreuse.25 oz simple syrup. Shake with ice and strain into a chilled coupe. No garnish. Hemingway Daiquiri2 oz white rum.75 oz fresh lime juice.5 oz Maraschino liqueur.5 oz fresh grapefruit juice Shake with ice until well chilled and strain in to a chilled coupe. Garnish with a lime wheel.

  El Burro1.5 oz Reposado Tequila1 oz house ginger beer.75 oz lime juice.75 oz pineapple juice.5 oz simple syrup.25 oz Absinthe Shake with ice, then strain into a collins glass filled with ice. Garnish with a lime wheel and some candied ginger. Cupid's Cocktail1oz Peter Heering cherry heering1oz Peachtree Schnapps4 oz fresh orange juice Shake all ingredients and strain into an ice filled highball glass. Garnish with an orange slice. Resting Point1.5 oz Reposado Tequila.5 oz Yellow Chartreuse.5 oz Punt e Mes.5 oz lemon juice.5 oz agave syrup1 strawberry, trimmed Muddle the strawberry and then add the other ingredients. Shake with ice and strain into a chilled cocktail glass. Garnish with a strawberry. The Velvet Hammer.75 oz Triple sec.75 oz White crème de cacao2 oz fresh creamfreshly grated nutmeg Shake ingredients with ice until well chilled and strain into a cocktail glass.