Jess Kiefer's guest appearances

Jess Kiefer

Arts & Seizures

Let's Drink About It

Rachel Shukert

Joanna Angel

James Dean

Jordan Morris

Jesse Thorn

Stephen King

Dan Pashman

Patrick Martins

Josh Clark

Peter Mehlman

Michael Malice

Helen Zaltzman

Mark Adams

Jesse Malin

John Vanderslice

OwlTail

Arts &amp; Seizures is live with Heritage Radio Network’s own Jess Kiefer, sommelier and wine director at Le Turtle on NYC’s Lower East Side.  Chatting with Mike and Pete about the new spot plus thoughts on being a lady somm, Jess inspires some beautiful live music and more.  Tune in for Mike’s least favorite wine lists in town while Pete keeps the Eisenhower-era humor flowing! 

Arts &amp; Seizures is live with Heritage Radio Network’s own Jess Kiefer, sommelier and wine director at Le Turtle on NYC’s Lower East Side.  Chatting with Mike and Pete about the new spot plus thoughts on being a lady somm, Jess inspires some beautiful live music and more.  Tune in for Mike’s least favorite wine lists in town while Pete keeps the Eisenhower-era humor flowing! <a href="http://s3.amazonaws.com/hrnwp/wp-content/uploads/2016/01/Screen-Shot-2016-01-17-at-2.29.44-PM.png" rel="nofollow" target="_blank"></a>

Episode 180: Wining & Dining with Jess Kiefer

Sari Kamin

Matador NorteñoA few cilantro leaves2 ounces sotol.75 ounce pineapple juice.75 ounce lemon juice.5 ounce agave syrup6 dashes habanero bittersMuddle cilantro in a cocktail shaker. Add remaining ingredients. Add ice, shake briefly and strain into a glass. Pour back into the shaker, strain again into a stemmed cocktail glass and serve.Old Pal2 oz Rye.75 oz dry vermouth.75 oz CampariStir with ice until well chilled and strain into a chilled cocktail glass. Garnish with an orange peel.Celine Fizz2oz Plymouth Gin.75 oz St. Germain.75 oz lemon juice.75 oz simple syrup1 egg whiteClub sodaDry shake all ingredients (except club soda), then shake again with ice. Double strain into a fizz glass then top w/ club soda. No garnish.La Luna1.5 oz Hendrick's Gin.75 oz Cucumber Juice*.75 oz Fresh Lime Juice.75 oz Mild Jalapeno Syrup*1.5 oz SodaGarnish: (Kosher) Salted Cucumber SpearCombine gin, cucumber, lime and syrup in a tall glass with ice. Top with soda, stir to combine.*Cucumber Juice: put whole, unpeeled cucumbers through a juicer. If you don't have one, peel and seed the cucumbers, throw them in a blender and strain through a fine sieve.*Jalepeno Syrup: Muddle four seeded, chopped jalapeños with one cup of sugar. This should form a thick paste. Combine it with one cup of water in a pot on the stove and heat until the sugar dissolves. Increase the heat slightly and reduce down a bit.Leapfrog2oz. Plymouth Gin.75oz Lemon juice.5oz Rothman &amp; Winter Orchard Apricot.25oz simple syrup2 dashes orange bitters6 mint leavesMuddle the mint leaves with the simple syrup. Add everything else, then shake with ice and fine strain into chilled coupe. No garnish.

Matador NorteñoA few cilantro leaves2 ounces sotol.75 ounce pineapple juice.75 ounce lemon juice.5 ounce agave syrup6 dashes habanero bitters Muddle cilantro in a cocktail shaker. Add remaining ingredients. Add ice, shake briefly and strain into a glass. Pour back into the shaker, strain again into a stemmed cocktail glass and serve. Old Pal2 oz Rye.75 oz dry vermouth.75 oz Campari Stir with ice until well chilled and strain into a chilled cocktail glass. Garnish with an orange peel. Celine Fizz2oz Plymouth Gin.75 oz St. Germain.75 oz lemon juice.75 oz simple syrup1 egg whiteClub soda Dry shake all ingredients (except club soda), then shake again with ice. Double strain into a fizz glass then top w/ club soda. No garnish. La Luna1.5 oz Hendrick's Gin.75 oz Cucumber Juice*.75 oz Fresh Lime Juice.75 oz Mild Jalapeno Syrup*1.5 oz SodaGarnish: (Kosher) Salted Cucumber Spear Combine gin, cucumber, lime and syrup in a tall glass with ice. Top with soda, stir to combine. *Cucumber Juice: put whole, unpeeled cucumbers through a juicer. If you don't have one, peel and seed the cucumbers, throw them in a blender and strain through a fine sieve. *Jalepeno Syrup: Muddle four seeded, chopped jalapeños with one cup of sugar. This should form a thick paste. Combine it with one cup of water in a pot on the stove and heat until the sugar dissolves. Increase the heat slightly and reduce down a bit. Leapfrog2oz. Plymouth Gin.75oz Lemon juice.5oz Rothman &amp; Winter Orchard Apricot.25oz simple syrup2 dashes orange bitters6 mint leaves Muddle the mint leaves with the simple syrup. Add everything else, then shake with ice and fine strain into chilled coupe. No garnish.

Ep 60: Canadian Jail with Sari Kamin & Jess Kiefer