It’s been a year (to the day), but the Speaking Easy Podcast is coming to you live through the airwaves again!First, Merry Christmas to those who celebrate. To those who don’t but still have the day off, a merry day of drinkin’ to you! To those of you who have to work today, cheers to your after-work plan! That should cover everyone, but we hope you’re all well and imbibing responsibly and joyfully.When we announced a hiatus last December 25, we really didn’t know what the future would hold. And frankly, some of it is still murky (we may need to clean our glassware better  to see further).In reflecting on 2018, we’ve had a lot of personal life happening while the show has been paused. A big part of the podcast was always about making time for those you love and enjoying a few tasty concoctions to celebrate your time together. And, in a lot of ways, the podcast was one way for us to do that, but there was a lot more that we wanted to take time to explore.We wanted to take this time to reach back out to you, our fans, to check in a bit on:What we’ve been up to this past year,What we’ve been drinkin’ this past year,A little bit of trivia on beverage control laws, andWhat the future of the Speaking Easy Podcast may look like.We hope you enjoy this episode, which contrary to your first impression of our ramblings during the show, WILL include a very special recipe for a big event, and reach out to let us know what you think!There is also one very special announcement from our very own Alex, and listen to the episode before reading below!**SPOILER ALERT – DON’T READ BEFORE LISTENING**Dearest Listeners,As you heard on the episode, I’ll be leaving my regular hosting role on the podcast while Jordan explores the future of the show—and I do say “regular” hosting role because there’s no way they are going to get rid of me fully—i.e. I’ll pop in when it makes sense.It’s been a big year on a personal front, and a year of change in terms of my imbibing. I wouldn’t say that I’ve fallen out of love with cocktails, but we’re taking some time apart at the moment. I’ve always viewed this show as a “cocktail and home entertaining” show, and the latter part will always be part of my Midwestern heart.I’ve definitely been exploring the world of beer more, and would love to connect with other beer-focused listeners through my Untappd account, which is @SchmalexSchmuboff. Send me a friend request and we’ll keep the party that we started with this podcast going on a different platform.I’ve got three thank yous that I’d like to send out before signing off:1)     To my (now) wife—thanks for putting up with all the nights of trying my (often) poorly constructed drinks and my insistence on visiting “just one more” liquor store to try to find an obscure Slovak herbal liqueur or something of the sort. Cheers to my forever wedding date (“scotch and soda, thanks!”) and champagne buddy!2)     To the mad scientist, and master producer, “Silent” Tyler: You literally made the show something beyond just being two jokesters rambling on and on, and made it into something that really shaped our lives for a couple of years. I can’t thank you enough for all that you did, but thank you. Cheers to all your other endeavors, and you deserve all the success!3)     To Jordan, the best damn co-host and (I’ll finally admit it) the best damn home bartender around: Well, bud, we did it. We got people to join the party and it was a helluva ride. From the high points, like the first time we got to talking drinks or when we interviewed bourbon legends, to the low ones, like me forgetting to prep recipes or you forgetting how great I am (jokes), it’s been awesome. Thanks for sitting down for a chat about drinks, over drinks, and for giving us a voice of reason. Cheers to being a better drinker!And to our listeners, thanks for tuning in, filling up a drink, and for keeping the party going. Cheers!The post Episode #107 – We’re Back – A Year Older, Not Wiser appeared first on Speaking Easy.

<p>It’s been a year (to the day), but the Speaking Easy Podcast is coming to you live through the airwaves again!</p><p>First, Merry Christmas to those who celebrate. To those who don’t but still have the day off, a merry day of drinkin’ to you! To those of you who have to work today, cheers to your after-work plan! That should cover everyone, but we hope you’re all well and imbibing responsibly and joyfully.</p><p>When we announced a hiatus last December 25, we really didn’t know what the future would hold. And frankly, some of it is still murky (we may need to clean our glassware better  to see further).</p><p>In reflecting on 2018, we’ve had a lot of personal life happening while the show has been paused. A big part of the podcast was always about making time for those you love and enjoying a few tasty concoctions to celebrate your time together. And, in a lot of ways, the podcast was one way for us to do that, but there was a lot more that we wanted to take time to explore.</p><p>We wanted to take this time to reach back out to you, our fans, to check in a bit on:</p><ul><li>What we’ve been up to this past year,</li><li>What we’ve been drinkin’ this past year,</li><li>A little bit of trivia on beverage control laws, and</li><li>What the future of the Speaking Easy Podcast may look like.</li></ul><p>We hope you enjoy this episode, which contrary to your first impression of our ramblings during the show, WILL include a very special recipe for a big event, and reach out to let us know what you think!</p><p>There is also one very special announcement from our very own Alex, and listen to the episode before reading below!</p><p><strong><em>**SPOILER ALERT – DON’T READ BEFORE LISTENING**</em></strong></p><p>Dearest Listeners,</p><p>As you heard on the episode, I’ll be leaving my regular hosting role on the podcast while Jordan explores the future of the show—and I do say “regular” hosting role because there’s no way they are going to get rid of me fully—i.e. I’ll pop in when it makes sense.</p><p>It’s been a big year on a personal front, and a year of change in terms of my imbibing. I wouldn’t say that I’ve fallen out of love with cocktails, but we’re taking some time apart at the moment. I’ve always viewed this show as a “cocktail and home entertaining” show, and the latter part will always be part of my Midwestern heart.</p><p>I’ve definitely been exploring the world of beer more, and would love to connect with other beer-focused listeners through my Untappd account, which is @SchmalexSchmuboff. Send me a friend request and we’ll keep the party that we started with this podcast going on a different platform.</p><p>I’ve got three thank yous that I’d like to send out before signing off:</p><p>1)     To my (now) wife—thanks for putting up with all the nights of trying my (often) poorly constructed drinks and my insistence on visiting “<em>just one more</em>” liquor store to try to find an obscure Slovak herbal liqueur or something of the sort. Cheers to my forever wedding date (“scotch and soda, thanks!”) and champagne buddy!</p><p>2)     To the mad scientist, and master producer, “Silent” Tyler: You literally made the show something beyond just being two jokesters rambling on and on, and made it into something that really shaped our lives for a couple of years. I can’t thank you enough for all that you did, but thank you. Cheers to all your other endeavors, and you deserve all the success!</p><p>3)     To Jordan, the best damn co-host and (I’ll finally admit it) the best damn home bartender around: Well, bud, we did it. We got people to join the party and it was a helluva ride. From the high points, like the first time we got to talking drinks or when we interviewed bourbon legends, to the low ones, like me forgetting to prep recipes or you forgetting how great I am (jokes), it’s been awesome. Thanks for sitting down for a chat about drinks, over drinks, and for giving us a voice of reason. Cheers to being a better drinker!</p><p>And to our listeners, thanks for tuning in, filling up a drink, and for keeping the party going. Cheers!</p><p>The post <a href="https://speakingeasypodcast.com/episode-107-were-back-a-year-older-not-wiser/" rel="nofollow" target="_blank">Episode #107 – We’re Back – A Year Older, Not Wiser</a> appeared first on <a href="https://speakingeasypodcast.com" rel="nofollow" target="_blank">Speaking Easy</a>.</p>

Episode #107 – We’re Back – A Year Older, Not Wiser

We at Speaking Easy have loved bringing you our passion for making drinks at home for our friends and family, but we have been doing this pretty much non-stop since starting our production in October of 2015. I mean, if you think about it, it’s pretty crazy to release a weekly podcast about drinking and entertaining at home. As such, we would like to announce that we will be taking a hiatus of undetermined length in order for us to review the product we bring you and how we can best bring that going forward. Could be a month. Could be a few months. Could be longer. But we want to revisit what we put out, and how we do it all, in order to bring you all great content that’s relatable and meaningful to you. That’s the commitment we’ve tried to engage in over the past 105 episodes—that we will only bring you the best of what we know (though what we know has grown from “not much” to “still not much”). We’ve always been interested in the conversations that strike up over drinks, and this is no different—we want you to hit us up through our Contact form. Tell us what you think of the Podcast. Tell us what you’d like to hear. Tell us what you don’t wanna hear. We do this for all of you, so without hearing from you, we’re just shouting into the void. This show was created from people eavesdropping on Jordan and my conversations we had at cocktail parties we’d host. We invited you all to the virtual party (BYOB), and you’ve heard our conversations—so let us know what you think. And now, on to the episode: It’s the conclusion of another great year of the Speaking Easy Podcast, and we got into what’s become an annual tradition—having a one or two too many (which, believe it or not, is not our normal “being a better drinker” and having a conversation to ramble off our favorite episodes of the year, what we learned, and what we’re looking forward to. And after 105 straight weekly episodes, this—our 106th—looks into how we’ve grown as a group. In this episode, you’ll hear:  Alex and Jordan’s favorites episodes form 2017 About some of the behind-the-scenes work going into those episodes Just what Alex and Jordan think of holiday-themed pop-up bars (*hint: not great) And Silent Tyler’s Voice! *gasp*  Some of Our Favorite Episodes from 2017:  Episode #076 – Mai Tai Cocktail and Variations Episode #098 – Salt and Pepper Cocktails Episode #092 – Interview with Chef Newman Miller Episode #091 – Interview with David Scheurich and Lisa Wicker Episode #088 – Interview with Emma Janzen Episode #073 – Swedish Punsch Cocktails  The post Episode #106 – Year Two in Review (Plus a Major Announcement) appeared first on Speaking Easy.

<p>We at Speaking Easy have loved bringing you our passion for making drinks at home for our friends and family, but we have been doing this pretty much non-stop since starting our production in October of 2015. I mean, if you think about it, it’s pretty crazy to release a <em>weekly</em> podcast about drinking and entertaining at home.</p> <p>As such, we would like to announce that we will be taking a hiatus of undetermined length in order for us to review the product we bring you and how we can best bring that going forward. Could be a month. Could be a few months. Could be longer. But we want to revisit what we put out, and how we do it all, in order to bring you all great content that’s relatable and meaningful to you. That’s the commitment we’ve tried to engage in over the past 105 episodes—that we will only bring you the best of what we know (though what we know has grown from “not much” to “still not much”).</p> <p>We’ve always been interested in the conversations that strike up over drinks, and this is no different—we want you to <a href="https://speakingeasypodcast.com/contact/" rel="nofollow" target="_blank">hit us up through our Contact form</a>.</p> <p>Tell us what you think of the Podcast.</p> <p>Tell us what you’d like to hear.</p> <p>Tell us what you <em>don’t</em> wanna hear.</p> <p>We do this for all of you, so without hearing from you, we’re just shouting into the void. This show was created from people eavesdropping on Jordan and my conversations we had at cocktail parties we’d host. We invited you all to the virtual party (BYOB), and you’ve heard our conversations—so let us know what you think.</p> <h3>And now, on to the episode:</h3> <p>It’s the conclusion of another great year of the Speaking Easy Podcast, and we got into what’s become an annual tradition—having a one or two too many (which, believe it or not, is not our normal “being a better drinker” and having a conversation to ramble off our favorite episodes of the year, what we learned, and what we’re looking forward to.</p> <p>And after 105 straight weekly episodes, this—our 106th—looks into how we’ve grown as a group.</p> <h3>In this episode, you’ll hear:</h3> <ul> <li>Alex and Jordan’s favorites episodes form 2017</li> <li>About some of the behind-the-scenes work going into those episodes</li> <li>Just what Alex and Jordan think of holiday-themed pop-up bars (*hint: not great)</li> <li>And Silent Tyler’s Voice! *gasp*</li> </ul> <h3><em>Some of Our Favorite Episodes from 2017</em>:</h3> <ul> <li><a href="https://speakingeasypodcast.com/episode-076-mai-tai-cocktail-variations/" rel="nofollow" target="_blank">Episode #076 – Mai Tai Cocktail and Variations</a></li> <li><a href="https://speakingeasypodcast.com/episode-098-salt-pepper-cocktails/" rel="nofollow" target="_blank">Episode #098 – Salt and Pepper Cocktails</a></li> <li><a href="https://speakingeasypodcast.com/episode-092-interview-newman-miller/" rel="nofollow" target="_blank">Episode #092 – Interview with Chef Newman Miller</a></li> <li><a href="https://speakingeasypodcast.com/episode-091-interview-david-scheurich-lisa-wicker/" rel="nofollow" target="_blank">Episode #091 – Interview with David Scheurich and Lisa Wicker</a></li> <li><a href="https://speakingeasypodcast.com/episode-088-interview-emma-janzen/" rel="nofollow" target="_blank">Episode #088 – Interview with Emma Janzen</a></li> <li><a href="https://speakingeasypodcast.com/episode-073-swedish-punsch-cocktails/" rel="nofollow" target="_blank">Episode #073 – Swedish Punsch Cocktails</a></li> </ul> <p>The post <a href="https://speakingeasypodcast.com/episode-106-year-two-review-plus-major-announcement/" rel="nofollow" target="_blank">Episode #106 – Year Two in Review (Plus a Major Announcement)</a> appeared first on <a href="https://speakingeasypodcast.com" rel="nofollow" target="_blank">Speaking Easy</a>.</p>

#106: Year Two in Review (Plus a Major Announcement)

Jeff Cioletti

This was a fun one for us to record, and it was the first time we recorded with a live audience! We had Jeff on our show the first time fairly early (Episode #022 – Interview with Jeff Cioletti, author of The Year of Drinking Adventurously), and he trusted us enough to a) hang out with us off the air and b) come back on the show. We set this date up to talk about Jeff’s newest release, The Drinkable Globe: The Indispensable Guide to the Wide World of Booze, where he merges two of the greatest pursuits of mankind—travel and drinking. Obviously Jeff is who we want to be, and we met up at Café Kindred and Townshend Bar at an event sponsored by One More Page Books to have this lively conversation about the book recently. In this episode, you’ll hear:  About Jeff’s travels all over the world in search of thirst-quenching and palate-pleasing drinks How drinking cultures vary globally The traditions and rituals Jeff took part in during his travels What they drink in Antarctica (that was also MADE in Antarctica)  While I’m at it, I will say this—Jeff is a great guy—one of our favorites in the industry—and his previous works have made our list of the best cocktail books (and for good reason). This book follows suit and becomes a bookshelf essential for the home bartender in your life. Go and get it: The Drinkable Globe by Jeff Cioletti on Amazon. And you should follow Jeff where you can—he’s active on Twitter (@JeffCioletti), he has a blog with the same name as his most recent release book, drinkableglobe.com, and you should also check out some of his other releases: The Year of Drinking Adventurously: 52 Ways to Get Out of Your Comfort Zone, which we reviewed and discussed on a previous episode mentioned above, and Beer FAQ: All That’s Left to Know About The World’s Most Celebrated Adult Beverage. The post #105 – Jeff Cioletti and The Drinkable Globe appeared first on Speaking Easy.

<p>This was a fun one for us to record, and it was the first time we recorded with a live audience! We had Jeff on our show the first time fairly early (<a href="https://speakingeasypodcast.com/episode-022-interview-jeff-cioletti-author-year-drinking-adventurously/" rel="nofollow" target="_blank">Episode #022 – Interview with Jeff Cioletti, author of The Year of Drinking Adventurously</a>), and he trusted us enough to a) hang out with us off the air and b) come back on the show. We set this date up to talk about Jeff’s newest release, The Drinkable Globe: The Indispensable Guide to the Wide World of Booze, where he merges two of the greatest pursuits of mankind—travel and drinking. Obviously Jeff is who we want to be, and we met up at <a href="http://www.cafekindred.com/bar.html" rel="noopener nofollow" target="_blank">Café Kindred and Townshend Bar</a> at an event sponsored by <a href="http://www.onemorepagebooks.com/" rel="noopener nofollow" target="_blank">One More Page Books</a> to have this lively conversation about the book recently.</p> <h2>In this episode, you’ll hear:</h2> <ul> <li>About Jeff’s travels all over the world in search of thirst-quenching and palate-pleasing drinks</li> <li>How drinking cultures vary globally</li> <li>The traditions and rituals Jeff took part in during his travels</li> <li>What they drink in Antarctica (that was also MADE in Antarctica)</li> </ul> <p>While I’m at it, I will say this—Jeff is a great guy—one of our favorites in the industry—and his previous works have made <a href="https://speakingeasypodcast.com/best-cocktail-books/" rel="nofollow" target="_blank">our list of the best cocktail books</a> (and for good reason). This book follows suit and becomes a bookshelf essential for the home bartender in your life. Go and get it: <a href="http://amzn.to/2yTJDdC" rel="noopener nofollow" target="_blank">The Drinkable Globe by Jeff Cioletti</a> on Amazon.</p> <p>And you should follow Jeff where you can—he’s active on Twitter (@JeffCioletti), he has a blog with the same name as his most recent release book, <a href="https://drinkableglobe.com/" rel="nofollow" target="_blank">drinkableglobe.com</a>, and you should also check out some of his other releases: <a href="http://amzn.to/2kKhUHF" rel="noopener nofollow" target="_blank">The Year of Drinking Adventurously: 52 Ways to Get Out of Your Comfort Zone</a>, which we reviewed and discussed on a previous episode mentioned above, and <a href="http://amzn.to/2D0k9hY" rel="noopener nofollow" target="_blank">Beer FAQ: All That’s Left to Know About The World’s Most Celebrated Adult Beverage</a>.</p> <p>The post <a href="https://speakingeasypodcast.com/105-jeff-cioletti-drinkable-globe/" rel="nofollow" target="_blank">#105 – Jeff Cioletti and The Drinkable Globe</a> appeared first on <a href="https://speakingeasypodcast.com" rel="nofollow" target="_blank">Speaking Easy</a>.</p>

#105 - Jeff Cioletti and The Drinkable Globe

Well, it must be of great surprise that we’d willingly and not compelled by a court somewhere submit ourselves to a vodka tasting, based on how we’ve typically treated vodka on this show (briefly, we’ve been quite dismissive). I mean, while the reliable Moscow Mule saves vodka from permanent banishment from our bars (well, at least Alex’s), it’s definitely not the first bottle we reach for. But when our good friend Eric Kozlik, the Chief Executive Officer and Supremely Cool Dude of the Modern Bar Cart, invites us along for a tasting of vodkas of strange origins, we’re at least game to play nicely for a little bit. He’s been a part of two of our favorite episodes (Episode #035: Interview with Eric Kozlik of Embitterment Bitters &amp; Episode #081 – Speaking Easy Gets Interviewed on the Modern Bar Cart Podcast), so we know it would be a good time even if we didn’t enjoy the spirit. The tasting—involving different vodkas from grape, to mixed grain, to whey—was a fun and interesting way to approach this spirit. To be honest, our (historically low) expectations were slightly exceeded, though don’t expect us to start bringing the flavorless liquor into heavy rotation as result. It appears as though even Jordan, whose appreciation for vodka is similar to his appreciation for Alex’s sense of humor (sad), even found something not horrifically offensive. Which is really saying something. In this episode, you’ll learn:  A little about how and why vodka is made to have no flavor How to properly taste something that doesn’t naturally have a taste A few tidbits about selecting an interesting bottle on the shelf A few of the goings-on of Modern Bar Cart And just how Alex and Jordan fare in dealing with a vodka-based night of delusion  “Clear liquors are for rich women on diets.” – Ron Swanson   The post #104 – Vodka Tasting with Modern Bar Cart appeared first on Speaking Easy.

<p><a href="https://www.modernbarcart.com/podcast/" rel="noopener nofollow" target="_blank"></a>Well, it must be of great surprise that we’d <em>willingly and not compelled by a court somewhere</em> submit ourselves to a vodka tasting, based on how we’ve typically treated vodka on this show (briefly, we’ve <a href="https://speakingeasypodcast.com/episode-078-vodka-really/" rel="nofollow" target="_blank">been quite dismissive</a>). I mean, while the reliable <a href="https://speakingeasypodcast.com/episode-036-moscow-mule/" rel="nofollow" target="_blank">Moscow Mule</a> saves vodka from permanent banishment from our bars (well, at least <a href="https://speakingeasypodcast.com/anatomy-drink-alexs-moscow-mule/" rel="nofollow" target="_blank">Alex’s</a>), it’s definitely not the first bottle we reach for. But when our good friend <a href="https://www.modernbarcart.com/team/" rel="nofollow" target="_blank">Eric Kozlik</a>, the Chief Executive Officer and Supremely Cool Dude of the <a href="https://www.modernbarcart.com/" rel="nofollow" target="_blank">Modern Bar Cart</a>, invites us along for a tasting of vodkas of strange origins, we’re at least game to play nicely for a little bit. He’s been a part of two of our favorite episodes (<a href="https://speakingeasypodcast.com/eric-kozlik-embitterment-bitters/" rel="nofollow" target="_blank">Episode #035: Interview with Eric Kozlik of Embitterment Bitters</a> &amp; <a href="https://speakingeasypodcast.com/episode-081/" rel="nofollow" target="_blank">Episode #081 – Speaking Easy Gets Interviewed on the Modern Bar Cart Podcast</a>), so we know it would be a good time even if we didn’t enjoy the spirit.</p> <p>The tasting—involving different vodkas from grape, to mixed grain, to whey—was a fun and interesting way to approach this spirit. To be honest, our (historically low) expectations were slightly exceeded, though don’t expect us to start bringing the flavorless liquor into heavy rotation as result. It appears as though even Jordan, whose appreciation for vodka is similar to his appreciation for Alex’s sense of humor (sad), even found something not horrifically offensive. Which is really saying something.</p> <p>In this episode, you’ll learn:</p> <ul> <li>A little about how and why vodka is made to have no flavor</li> <li>How to properly taste something that doesn’t naturally have a taste</li> <li>A few tidbits about selecting an interesting bottle on the shelf</li> <li>A few of the goings-on of Modern Bar Cart</li> <li>And just how Alex and Jordan fare in dealing with a vodka-based night of delusion</li> </ul> <h3><em>“Clear liquors are for rich women on diets.” – Ron Swanson</em></h3> <p> </p> <p>The post <a href="https://speakingeasypodcast.com/104-vodka-tasting-modern-bar-cart/" rel="nofollow" target="_blank">#104 – Vodka Tasting with Modern Bar Cart</a> appeared first on <a href="https://speakingeasypodcast.com" rel="nofollow" target="_blank">Speaking Easy</a>.</p>

#104: Vodka Tasting with Modern Bar Cart

This week Alex &amp; Jordan answer a question we’ve gotten for our entire 2 years, and only ever answered in spurts: what bottle should I pick up? And we try to answer that question with a few of our favorite recurring bottles from our bars. Importantly, we focused on bottles that are for cocktails, not necessarily on their own, and in a price range that will keep them stocked. We also link to recipes for the cocktail we think are the best display of the spirits’ potential. In this episode, we discuss:  Our favorite bottles to keep stocked on our personal bars, How to use those bottles, Cocktails that best display the characteristics of the spirit, and What to look for when you hit the liquor store.  BASE SPIRITS Whiskey Rye-           Rittenhouse, 100 proof, 4 years, $25 (750ml) (Heaven Hill) Pikesville Straight Rye, 110 proof, 6 year old, $50 (750ml) (Heaven Hill) Old Overholt, 80 proof, 3 years old, $18 (750ml) (Jim Beam) Quintessential Cocktail: Manhattan    Bourbon-  Old Grand-Dad 114, 114 proof, NAS, $30 (750ml) (Jim Beam) Elijah Craig Small Batch, 94 proof, (formerly 12 yr), $35 (Heaven Hill) Buffalo Trace, 80 proof, NAS, $30 (750ml) (Buffalo Trace – Sazerac Company) Quintessential Cocktail: Old Fashioned    Blended Scotch-   Monkey Shoulder (blended), 80 proof, $30 (70cl) (3 distillery blend- Speyside) Quintessential Cocktail: Rusty Nail    Rum  Plantation 3 Star White Rum, 82.6 proof, $25 (750ml) (Blend of Jamaican, Trinadad, Barbados rums) Quintessential Cocktail: Daiquiri   El Dorado 8 Year (gold rum), 80 proof, $25 (750ml), (Demarara rum from Guyana) Appleton Estate Rare Blend – 12 Year Old, $35 (750ml), Jamaican Quintessential Cocktail: Mai Tai   Plantation OFTD Rum, 138 proof, $32 (750ml) Barbados, Jamaica, Guyana  Gin  London Dry- Beefeater, 80 proof, $17 (750ml), London Quintessential Cocktail: Martini   American Dry- Bluecoat, 94 proof, $35 (750ml), Philadelphia Distilling Quintessential Cocktail: Gin &amp; Tonic (but don’t use below-average tonic!)   Genever- Boomsma (jonge), 70 proof, $25, Dutch Old Tom- Hayman’s Old Tom Gin, 80 proof, $25 (750ml), London  Agave  Espolon Blanco Tequila, 80 proof, $22 (750ml), Mexico Quintessential Cocktail: Freshly-made Margarita   Del Maguey Vida Mezcal, 84 proof, $38 (750ml), Mexico Quintessential Cocktail: La Vida Mezcal (a smoky Negroni variation)    Brandy  Copper and Kings American Craft Brandy, 90 proof, $28 (750ml), Louisville Courvosier VS Cognac, 80 proof, $25 (750ml), France Quintessential Cocktail: Brandy Cobbler    Vodka  Jordan’s opinion: “Still don’t care. Something with nice branding without paying extra for it.” Quintessential Cocktail: Moscow Mule    MODIFIERS Sweet Vermouth (1)-  Dolin Carpano Antica Formula Punt e Mes  Dry Vermouth  Dolin Dry  Liqueurs and Amaro  Campari/Aperol Ginger Liqueur (Domain De Canton) Amaro Nonino  Bitters  Angostura Peychaud’s Regan’s Orange #6 Something experimental  Syrups (all homemade)  Simple Syrup Turbinado Syrup Rock Candy Syrup: We have a recipe with our Mai Tai recipe Grenadine: Jordan’s recipe is still one of the best  Bar tools  Shaker: OXO makes a fiiiiiine shaker Strainers (Hawthorne &amp; mesh) Jigger Citrus peeler Muddler Bar spoon: Something that’s sturdy with nice balance like this one from Hiware Mixing glass: A yarai is a worthwhile investment for those who stir their drinks regularly Hand juicer: Stainless steel is easiest to clean (and very durable) Ice molds  The post Ep #103 – Stocking a Home Bar – Bottle Recommendations appeared first on Speaking Easy.

<p>This week Alex &amp; Jordan answer a question we’ve gotten for our entire 2 years, and only ever answered in spurts: <strong><em>what bottle should I pick up?</em></strong> And we try to answer that question with a few of our favorite recurring bottles from our bars. Importantly, we focused on bottles that are for cocktails, not necessarily on their own, and in a price range that will keep them stocked. We also link to recipes for the cocktail we think are the best display of the spirits’ potential.</p> <h2>In this episode, we discuss:</h2> <ul> <li>Our favorite bottles to keep stocked on our personal bars,</li> <li>How to use those bottles,</li> <li>Cocktails that best display the characteristics of the spirit, and</li> <li>What to look for when you hit the liquor store.</li> </ul> <h2>BASE SPIRITS</h2> <h3>Whiskey</h3> <p><em>Rye-         </em></p> <ul> <li>Rittenhouse, 100 proof, 4 years, $25 (750ml) (Heaven Hill)</li> <li>Pikesville Straight Rye, 110 proof, 6 year old, $50 (750ml) (Heaven Hill)</li> <li>Old Overholt, 80 proof, 3 years old, $18 (750ml) (Jim Beam)<br><ul> <li><em>Quintessential Cocktail</em>: <a href="https://speakingeasypodcast.com/recipe-manhattan/" rel="nofollow" target="_blank">Manhattan</a></li> </ul> </li> </ul> <p><em>Bourbon-</em></p> <ul> <li>Old Grand-Dad 114, 114 proof, NAS, $30 (750ml) (Jim Beam)</li> <li>Elijah Craig Small Batch, 94 proof, (formerly 12 yr), $35 (Heaven Hill)</li> <li>Buffalo Trace, 80 proof, NAS, $30 (750ml) (Buffalo Trace – Sazerac Company)<br><ul> <li><em>Quintessential Cocktail</em>: <a href="https://speakingeasypodcast.com/recipe-old-fashioned/" rel="nofollow" target="_blank">Old Fashioned</a></li> </ul> </li> </ul> <p><em>Blended Scotch- </em></p> <ul> <li>Monkey Shoulder (blended), 80 proof, $30 (70cl) (3 distillery blend- Speyside)<br><ul> <li><em>Quintessential Cocktail</em>: <a href="https://speakingeasypodcast.com/episode-040-scotch-cocktails/" rel="nofollow" target="_blank">Rusty Nail</a></li> </ul> </li> </ul> <h3>Rum</h3> <ul> <li>Plantation 3 Star White Rum, 82.6 proof, $25 (750ml) (Blend of Jamaican, Trinadad, Barbados rums)<br><ul> <li><em>Quintessential Cocktail</em>: <a href="https://speakingeasypodcast.com/daiquiri-recipe-three-ways/" rel="nofollow" target="_blank">Daiquiri</a></li> </ul> </li> <li>El Dorado 8 Year (gold rum), 80 proof, $25 (750ml), (Demarara rum from Guyana)</li> <li>Appleton Estate Rare Blend – 12 Year Old, $35 (750ml), Jamaican<br><ul> <li><em>Quintessential Cocktail</em>: <a href="https://speakingeasypodcast.com/episode-086-pisco-cocktails/" rel="nofollow" target="_blank">Mai Tai</a></li> </ul> </li> <li>Plantation OFTD Rum, 138 proof, $32 (750ml) Barbados, Jamaica, Guyana</li> </ul> <h3>Gin</h3> <ul> <li>London Dry- Beefeater, 80 proof, $17 (750ml), London<br><ul> <li><em>Quintessential Cocktail</em>: <a href="https://speakingeasypodcast.com/recipe-classic-martini/" rel="nofollow" target="_blank">Martini</a></li> </ul> </li> <li>American Dry- Bluecoat, 94 proof, $35 (750ml), Philadelphia Distilling<br><ul> <li><em>Quintessential Cocktail</em>: <a href="https://speakingeasypodcast.com/gin-and-tonic-recipe/" rel="nofollow" target="_blank">Gin &amp; Tonic</a> (but don’t use below-average tonic!)</li> </ul> </li> <li>Genever- Boomsma (jonge), 70 proof, $25, Dutch</li> <li>Old Tom- Hayman’s Old Tom Gin, 80 proof, $25 (750ml), London</li> </ul> <h3>Agave</h3> <ul> <li>Espolon Blanco Tequila, 80 proof, $22 (750ml), Mexico<br><ul> <li><em>Quintessential Cocktail</em>: Freshly-made Margarita</li> </ul> </li> <li>Del Maguey Vida Mezcal, 84 proof, $38 (750ml), Mexico<br><ul> <li><em>Quintessential Cocktail</em>: <a href="https://speakingeasypodcast.com/episode-017-mezcal/" rel="nofollow" target="_blank">La Vida Mezcal</a> (a smoky Negroni variation)</li> </ul> </li> </ul> <h3>Brandy</h3> <ul> <li>Copper and Kings American Craft Brandy, 90 proof, $28 (750ml), Louisville</li> <li>Courvosier VS Cognac, 80 proof, $25 (750ml), France<br><ul> <li><em>Quintessential Cocktail</em>: <a href="https://speakingeasypodcast.com/brandy-cobbler-cocktail-recipe/" rel="nofollow" target="_blank">Brandy Cobbler</a></li> </ul> </li> </ul> <h3>Vodka</h3> <ul> <li><em>Jordan’s opinion</em>: “Still don’t care. Something with nice branding without paying extra for it.”<br><ul> <li><em>Quintessential Cocktail</em>: <a href="https://speakingeasypodcast.com/anatomy-drink-alexs-moscow-mule/" rel="nofollow" target="_blank">Moscow Mule</a></li> </ul> </li> </ul> <h2>MODIFIERS</h2> <p>Sweet Vermouth (1)-</p> <ul> <li>Dolin</li> <li>Carpano Antica Formula</li> <li>Punt e Mes</li> </ul> <p>Dry Vermouth</p> <ul> <li>Dolin Dry</li> </ul> <p>Liqueurs and Amaro</p> <ul> <li>Campari/Aperol</li> <li>Ginger Liqueur (Domain De Canton)</li> <li>Amaro Nonino</li> </ul> <p>Bitters</p> <ul> <li>Angostura</li> <li>Peychaud’s</li> <li>Regan’s Orange #6</li> <li>Something experimental</li> </ul> <p>Syrups (all homemade)</p> <ul> <li>Simple Syrup</li> <li>Turbinado Syrup</li> <li>Rock Candy Syrup: We have a recipe with our Mai Tai recipe</li> <li>Grenadine: Jordan’s recipe is still one of the best</li> </ul> <p>Bar tools</p> <ul> <li>Shaker: <a href="http://amzn.to/2jJqQwh" rel="noopener nofollow" target="_blank">OXO makes a fiiiiiine shaker</a></li> <li>Strainers (Hawthorne &amp; mesh)</li> <li>Jigger</li> <li>Citrus peeler</li> <li>Muddler</li> <li>Bar spoon: <a href="http://amzn.to/2BDIyJP" rel="noopener nofollow" target="_blank">Something that’s sturdy with nice balance like this one from Hiware</a></li> <li>Mixing glass: <a href="http://amzn.to/2ibOKA9" rel="noopener nofollow" target="_blank">A yarai is a worthwhile investment for those who stir their drinks regularly</a></li> <li>Hand juicer: <a href="http://amzn.to/2nqgoyW" rel="noopener nofollow" target="_blank">Stainless steel is easiest to clean (and very durable)</a></li> <li>Ice molds</li> </ul> <p>The post <a href="https://speakingeasypodcast.com/ep-103-stocking-a-home-bar-bottle-recommendations/" rel="nofollow" target="_blank">Ep #103 – Stocking a Home Bar – Bottle Recommendations</a> appeared first on <a href="https://speakingeasypodcast.com" rel="nofollow" target="_blank">Speaking Easy</a>.</p>

#103: Stocking a Home Bar - Bottle Recommendations

We know, we know—we haven’t done a wine episode. And this still isn’t it. But we felt that we owed our listeners some version of an episode dedicated to the fruit of the vine, in addition to our Sangria episode, and so we hope we came through with winetails. But just don’t expect that we’ll actually cover wine generally anytime soon. We just can’t handle that pressure! In this episode, you’ll hear:  How to make cocktails with wine Pairing port and fortified wine with other ingredients How to bring wine out in front or lay underneath the other ingredients in your drink  Winetail Recipes: Strawberry Peach White Wine Slushie Ingredients (6-8 servings)  1 bottle chilled fruity white wine, like Sauvignon Blanc or Moscato 6 cups of frozen peaches 4 cups frozen strawberries ¼ cup sugar (if it’s too tart) Optional: 4-6 oz of brandy sliced peaches &amp; strawberries for serving  Combine the wine and frozen fruit in the blender and blend until the mixture’s purified and smooth. Garnish with a mint sprig. Trafalgar Punch (borrowed from David Wondrich) (20-30 servings)  12 oz. 10-Year-Old Tawny Port 8 oz. VSOP Armagnac 4 oz. White rum (Wray &amp; Nephew Overproof is a good choice) Peel of 3 lemons ¾ cup sugar 6 oz. fresh-squeezed, strained lemon juice 24 oz. water 1 whole nutmeg  In a 3-quart punch bowl, muddle the lemon peel and sugar. Let it sit for one hour. Stir in the lemon juice. Add the 10 Year Old Tawny Port, Armagnac, rum and water and stir again. Carefully slide in a 1-quart block of ice. Chill for 20 minutes and grate 1/3 of a whole nutmeg over the top. Ladle out small servings into punch cups. Makes 20-30 servings. White Port &amp; Tonic (borrowed from Spritz: Italy’s Most Iconic Aperitivo Cocktail, With Recipes by Talia Baiocchi &amp; Leslie Pariseau) (1 serving)  2 oz white port 4 oz Fever Tree Tonic Water ½ oz fresh lemon juice  Fill a highball glass with ice. Combine ingredients, stir, and serve. Garnish with a Portuguese flag.   The post Episode #102 – Winetails or Wine Cocktails appeared first on Speaking Easy.

<p>We know, we know—we haven’t done a wine episode. And this still isn’t it. But we felt that we owed our listeners some version of an episode dedicated to the fruit of the vine, in addition to our Sangria episode, and so we hope we came through with winetails. But just don’t expect that we’ll actually cover wine generally anytime soon. We just can’t handle that pressure!</p> <h2>In this episode, you’ll hear:</h2> <ul> <li>How to make cocktails with wine</li> <li>Pairing port and fortified wine with other ingredients</li> <li>How to bring wine out in front or lay underneath the other ingredients in your drink</li> </ul> <h2>Winetail Recipes:</h2> <h3>Strawberry Peach White Wine Slushie</h3> <p>Ingredients (6-8 servings)</p> <ul> <li>1 bottle chilled fruity white wine, like Sauvignon Blanc or Moscato</li> <li>6 cups of frozen peaches</li> <li>4 cups frozen strawberries</li> <li>¼ cup sugar (if it’s too tart)</li> <li>Optional: 4-6 oz of brandy</li> <li>sliced peaches &amp; strawberries for serving</li> </ul> <p>Combine the wine and frozen fruit in the blender and blend until the mixture’s purified and smooth. Garnish with a mint sprig.</p> <h3>Trafalgar Punch (borrowed from David Wondrich) (20-30 servings)</h3> <ul> <li>12 oz. 10-Year-Old Tawny Port</li> <li>8 oz. VSOP Armagnac</li> <li>4 oz. White rum (Wray &amp; Nephew Overproof is a good choice)</li> <li>Peel of 3 lemons</li> <li>¾ cup sugar</li> <li>6 oz. fresh-squeezed, strained lemon juice</li> <li>24 oz. water</li> <li>1 whole nutmeg</li> </ul> <p>In a 3-quart punch bowl, muddle the lemon peel and sugar. Let it sit for one hour. Stir in the lemon juice. Add the 10 Year Old Tawny Port, Armagnac, rum and water and stir again. Carefully slide in a 1-quart block of ice. Chill for 20 minutes and grate 1/3 of a whole nutmeg over the top. Ladle out small servings into punch cups. Makes 20-30 servings.</p> <h3>White Port &amp; Tonic (borrowed from Spritz: Italy’s Most Iconic Aperitivo Cocktail, With Recipes by Talia Baiocchi &amp; Leslie Pariseau) (1 serving)</h3> <ul> <li>2 oz white port</li> <li>4 oz Fever Tree Tonic Water</li> <li>½ oz fresh lemon juice</li> </ul> <p>Fill a highball glass with ice. Combine ingredients, stir, and serve. Garnish with a Portuguese flag.</p> <p> </p> <p>The post <a href="https://speakingeasypodcast.com/2021-2/" rel="nofollow" target="_blank">Episode #102 – Winetails or Wine Cocktails</a> appeared first on <a href="https://speakingeasypodcast.com" rel="nofollow" target="_blank">Speaking Easy</a>.</p>

#102 – Winetails or Wine Cocktails

While Alex really wanted to call this “Holiday-Drinkin’ #2 – Festive Boogaloo” in honor of the best movie about dancing ever (Breakin’ 2: Electric Boogaloo), here is our second edition of Holiday cocktails. Seasons drinking! Holiday Cocktails Cranberry Slam  2 oz Bourbon ½ oz Orange Liqueur 2 tbsp Cranberry Shrub (instructions below) 1 tsp Maple Syrup 2 dashes Bittermens Orange Cream Citrate 2 dashes Angostura Bitters  Batch (with multiplication!) or shake individually and garnish with an orange peel. To make the Cranberry Shrub (from Spritz: Italy’s Most Iconic Aperitivo Cocktail, with Recipes by Talia Baiocchi and‎ Leslie Pariseau)  1 cup apple cider vinegar 1 cup water 1 cup sugar ½ cup frozen cranberries  Add apple cider vinegar, water, sugar, and frozen cranberries in a saucepan over medium-high heat. Bring to a boil, stir, and reduce the heat and simmer for 10 minutes, or until the sugar has dissolved, crushing the cranberries occasionally to release their juices. Cool, strain, bottle, and refrigerate for up to one month. Yields 2 cups. Spiced Two-Rum Eggnog  1 Egg White 1 oz simple syrup (demerara or muscovado preferred) 3 ½ oz milk ¾ oz cream 1 oz dark rum (Myers’s Original Dark Rum) 1 oz aged rum (El Dorado 12 Year Demerara Rum) ¼ oz Allspice Dram Whole nutmeg  Shake well over ice cubes in a shaker, strain into a large highball glass over ice cubes. Garnish with nutmeg (get a nutmeg grater if you don’t have one). Falling Sloe-ly Fizz  2 oz sloe gin 1 oz freshly squeezed lemon juice ½ oz pomegranate liqueur 1 oz apple juice ½ tsp cinnamon simple syrup Egg white (optional—but the preferred option) 3 oz ginger beer apple slice for garnish  Combine all ingredients except for the ginger beer in a shaker with ice and then strain into a highball glass with ice. Then top with ginger beer and garnish with an apple slice. Cinnamon Simple Syrup  1 cinnamon stick 1 cup water 1 cup turbinado sugar  Bring the water to a boil in a small saucepan. Add sugar and stir until it has dissolved completely. Reduce the heat, add the cinnamon stick and cover the pan. Simmer for 10-15 minutes. Remove the pan from the heat. Allow it to cool and steep for at least 1 hour. Remove the cinnamon stick, pour the syrup into a bottle, and refrigerate. The syrup will be good for up to 2 weeks in the refrigerator. Also mentioned on this episode: And in honor of Jordan’s Holiday-themed costume (yes, that’s a thing), here’s a bit of Drunk Uncle: Weekend Update: Drunk Uncle on the Holidays – SNL The post Episode #101 – Holiday Cocktails – Second Edition appeared first on Speaking Easy.

<p>While Alex really wanted to call this “Holiday-Drinkin’ #2 – Festive Boogaloo” in honor of the best movie about dancing ever (<a href="https://www.youtube.com/watch?v=-O36cQ4scvM" rel="noopener nofollow" target="_blank">Breakin’ 2: Electric Boogaloo</a>), here is our second edition of Holiday cocktails. Seasons drinking!</p> <h2>Holiday Cocktails</h2> <h3>Cranberry Slam</h3> <ul> <li>2 oz Bourbon</li> <li>½ oz Orange Liqueur</li> <li>2 tbsp Cranberry Shrub (instructions below)</li> <li>1 tsp Maple Syrup</li> <li>2 dashes Bittermens Orange Cream Citrate</li> <li>2 dashes Angostura Bitters</li> </ul> <p>Batch (with multiplication!) or shake individually and garnish with an orange peel.</p> <p>To make the Cranberry Shrub (from <a href="http://amzn.to/2yZNjvz" rel="noopener nofollow" target="_blank">Spritz: Italy’s Most Iconic Aperitivo Cocktail, with Recipes</a> by Talia Baiocchi and‎ Leslie Pariseau)</p> <ul> <li>1 cup apple cider vinegar</li> <li>1 cup water</li> <li>1 cup sugar</li> <li>½ cup frozen cranberries</li> </ul> <p>Add apple cider vinegar, water, sugar, and frozen cranberries in a saucepan over medium-high heat. Bring to a boil, stir, and reduce the heat and simmer for 10 minutes, or until the sugar has dissolved, crushing the cranberries occasionally to release their juices. Cool, strain, bottle, and refrigerate for up to one month. Yields 2 cups.</p> <h3>Spiced Two-Rum Eggnog</h3> <ul> <li>1 Egg White</li> <li>1 oz simple syrup (demerara or muscovado preferred)</li> <li>3 ½ oz milk</li> <li>¾ oz cream</li> <li>1 oz dark rum (Myers’s Original Dark Rum)</li> <li>1 oz aged rum (El Dorado 12 Year Demerara Rum)</li> <li>¼ oz Allspice Dram</li> <li>Whole nutmeg</li> </ul> <p>Shake well over ice cubes in a shaker, strain into a large highball glass over ice cubes. Garnish with nutmeg (get a <a href="http://amzn.to/2jaO266" rel="noopener nofollow" target="_blank">nutmeg grater</a> if you don’t have one).</p> <h3>Falling Sloe-ly Fizz</h3> <ul> <li>2 oz sloe gin</li> <li>1 oz freshly squeezed lemon juice</li> <li>½ oz pomegranate liqueur</li> <li>1 oz apple juice</li> <li>½ tsp cinnamon simple syrup</li> <li>Egg white (optional—but the preferred option)</li> <li>3 oz ginger beer</li> <li>apple slice for garnish</li> </ul> <p>Combine all ingredients except for the ginger beer in a shaker with ice and then strain into a highball glass with ice. Then top with ginger beer and garnish with an apple slice.</p> <p>Cinnamon Simple Syrup</p> <ul> <li>1 cinnamon stick</li> <li>1 cup water</li> <li>1 cup turbinado sugar</li> </ul> <p>Bring the water to a boil in a small saucepan. Add sugar and stir until it has dissolved completely. Reduce the heat, add the cinnamon stick and cover the pan. Simmer for 10-15 minutes. Remove the pan from the heat. Allow it to cool and steep for at least 1 hour. Remove the cinnamon stick, pour the syrup into a bottle, and refrigerate. The syrup will be good for up to 2 weeks in the refrigerator.</p> <h2>Also mentioned on this episode:</h2> <p>And in honor of Jordan’s Holiday-themed costume (yes, that’s a thing), here’s a bit of Drunk Uncle: <a href="https://www.youtube.com/watch?v=V-3wZFHoU-8" rel="noopener nofollow" target="_blank">Weekend Update: Drunk Uncle on the Holidays – SNL</a></p> <p>The post <a href="https://speakingeasypodcast.com/episode-101-holiday-cocktails-second-edition/" rel="nofollow" target="_blank">Episode #101 – Holiday Cocktails – Second Edition</a> appeared first on <a href="https://speakingeasypodcast.com" rel="nofollow" target="_blank">Speaking Easy</a>.</p>

#101: Holiday Cocktails – Second Edition

We’re turning 100! No, that’s not about our age, but this is the Speaking Easy Podcast’s 100th episode! We’re so glad to have made it here, so we are celebrating—with dessert! Dessert cocktails can be a great punctuation to a great meal or a momentous occasion. In this episode, you’ll hear about:  How to make dessert cocktails Picking your ingredients for a dessert cocktail Balancing the richness and sweetness of drinks with other flavors  Recipes: Mexican Hot Chocolate (1 serving) INGREDIENTS:  4 oz chocolate milk 1 cup whole milk; 1 ½ oz cocoa powder   2 oz mezcal 1 pinch ground chipotle chile, plus more for garnish Grated chocolate &amp; nutmeg  Bring chocolate milk, mezcal, and a pinch of chipotle powder to a slight simmer in a saucepan. Get a warm mug (you can do this by microwaving a mug with water and then discarding the water, or by just filling with hot water until it gets warm) and add the hot chocolate. Garnish with freshly grated chocolate and nutmeg. PDT’s Cereal Milk Punch (1 serving) For the Cereal Milk:  2 cups Momofuku Milk Bar Cereal Milk mix (Buy some here) 1/2 gallon whole milk  For the Cocktail:  2 ounces cereal milk 1 1/4 ounce Bernheim Wheat Whiskey 3/4 ounce Glen Thunder Corn Whiskey 1/2 ounce Bärenjäger Honey Liqueur Garnish: grated nutmeg  For the cereal milk: Add cereal milk mix to milk and stir vigorously. Allow to infuse for 10 minutes at room temperature. Using a fine mesh sieve, strain into resealable container or pitcher with lid. Cereal milk keeps about 1 week in the refrigerator. For the cocktail: Fill a cocktail shaker with ice. Add 2 ounces cereal milk, corn whiskey, wheat whiskey, and honey liqueur. Shake until well chilled, about 15 seconds. Strain into an ice-filled Collins glass. Garnish with grated nutmeg. Fernet Flip (1 serving)  1 1/2 ounces Fernet Branca 1 1/2 ounces Carpano Antica Formula vermouth 1 dash simple syrup 2 dashes each of Embitterment Chocolate bitters / Fee Brothers Aztec Chocolate / Scrappy’s Chocolate 1 egg  Bonus: Infuse water with mint and then freeze that water into ice cubes. Then use that in the shaker on the second shake. Extra Bonus: serve with a chocolate-covered orange peel. You will never regret this decision. Add ice to a wine glass to chill. Combine ingredients in a cocktail shaker; dry shake to mix the ingredients, then fill with ice and shake vigorously. Run a mint sprig around the inside of the wine glass, and then strain the contents of the cocktail shaker into the wine glass. Twist a piece of orange peel over the drink and use as garnish.     The post Episode #100 – Dessert Cocktails appeared first on Speaking Easy.

<p>We’re turning 100! No, that’s not about our age, but this is the Speaking Easy Podcast’s 100th episode! We’re so glad to have made it here, so we are celebrating—with dessert! Dessert cocktails can be a great punctuation to a great meal or a momentous occasion.</p> <h2>In this episode, you’ll hear about:</h2> <ul> <li>How to make dessert cocktails</li> <li>Picking your ingredients for a dessert cocktail</li> <li>Balancing the richness and sweetness of drinks with other flavors</li> </ul> <h2>Recipes:</h2> <h3>Mexican Hot Chocolate (1 serving)</h3> <p><strong>INGREDIENTS:</strong></p> <ul> <li>4 oz chocolate milk<br><ul> <li>1 cup whole milk; 1 ½ oz cocoa powder</li> </ul> </li> <li>2 oz mezcal</li> <li>1 pinch <a href="http://amzn.to/2i8c1Dx" rel="nofollow" target="_blank">ground chipotle chile</a>, plus more for garnish</li> <li>Grated chocolate &amp; nutmeg</li> </ul> <p>Bring chocolate milk, mezcal, and a pinch of chipotle powder to a slight simmer in a saucepan. Get a warm mug (you can do this by microwaving a mug with water and then discarding the water, or by just filling with hot water until it gets warm) and add the hot chocolate. Garnish with freshly grated chocolate and nutmeg.</p> <h3>PDT’s Cereal Milk Punch (1 serving)</h3> <p><strong>For the Cereal Milk:</strong></p> <ul> <li>2 cups Momofuku Milk Bar Cereal Milk mix (<a href="https://milkbar.goldbely.com/mix-cm-cereal-milk-mix" rel="nofollow" target="_blank">Buy some here</a>)</li> <li>1/2 gallon whole milk</li> </ul> <p><strong>For the Cocktail:</strong></p> <ul> <li>2 ounces cereal milk</li> <li>1 1/4 ounce Bernheim Wheat Whiskey</li> <li>3/4 ounce Glen Thunder Corn Whiskey</li> <li>1/2 ounce Bärenjäger Honey Liqueur</li> <li>Garnish: grated nutmeg</li> </ul> <p><strong>For the cereal milk:</strong> Add cereal milk mix to milk and stir vigorously. Allow to infuse for 10 minutes at room temperature. Using a fine mesh sieve, strain into resealable container or pitcher with lid. Cereal milk keeps about 1 week in the refrigerator.</p> <p><strong>For the cocktail:</strong> Fill a cocktail shaker with ice. Add 2 ounces cereal milk, corn whiskey, wheat whiskey, and honey liqueur. Shake until well chilled, about 15 seconds. Strain into an ice-filled Collins glass. Garnish with grated nutmeg.</p> <h3>Fernet Flip (1 serving)</h3> <ul> <li>1 1/2 ounces Fernet Branca</li> <li>1 1/2 ounces Carpano Antica Formula vermouth</li> <li>1 dash simple syrup</li> <li>2 dashes each of Embitterment Chocolate bitters / Fee Brothers Aztec Chocolate / Scrappy’s Chocolate</li> <li>1 egg</li> </ul> <p>Bonus: Infuse water with mint and then freeze that water into ice cubes. Then use that in the shaker on the second shake.</p> <p>Extra Bonus: serve with a <a href="http://amzn.to/2zCUP2j" rel="nofollow" target="_blank">chocolate-covered orange peel</a>. You will never regret this decision.</p> <p>Add ice to a wine glass to chill. Combine ingredients in a cocktail shaker; dry shake to mix the ingredients, then fill with ice and shake vigorously. Run a mint sprig around the inside of the wine glass, and then strain the contents of the cocktail shaker into the wine glass. Twist a piece of orange peel over the drink and use as garnish.</p> <p> </p> <p> </p> <p>The post <a href="https://speakingeasypodcast.com/episode-100-desert-cocktails/" rel="nofollow" target="_blank">Episode #100 – Dessert Cocktails</a> appeared first on <a href="https://speakingeasypodcast.com" rel="nofollow" target="_blank">Speaking Easy</a>.</p>

#100 – Dessert Cocktails

Blair Reynolds

When you meet Blair Reynolds, it becomes clear he is not only a devoted drink aficionado and an innovative bartender and a well-loved bar owner based in Portland, Oregon. His dedication to sharing his passion for tropical libations and tiki culture is unmatched, and he’s most excited when helping others celebrate the idea of paradise revived (whether that involves making a delicious cocktail, creating new products, or supporting others in the hospitality and food service industries).  What’s the first cocktail you remember really enjoying?Fogcutter, as served at Trader Vic’s in Emeryville. It was the first tart, bracing, strong, and totally different drink that I’d tried, particularly in the tiki/tropical realm. What do you like to make most at home?I make quick and simple tropical drinks using my mixers, mostly for guests (I went dry a few years back for health reasons). What would you suggest reading or watching to a new home bartender? What skills should they pick up?For a new bartender, Bar Smarts was a pretty great program for general knowledge and abilities. But the best thing to do, IMHO, is to go watch an awesome bar in action! Being able to recite 15 different Manhattan variations through the ages is great, but learn how to memorize, make, and ring them up while smiling and chatting is the best way to move forward in your career. What’s your favorite/least favorite cocktail(s)?Favorite cocktail, old-fashioned with any spirit, because I’m lazy. Least favorite cocktail, anything gimmicky AND in bad taste. Gimmicky with good taste is awesome. What cocktail trend(s) do you love/hate?Insider bartender handshakes. Fernet has seen a lot of sales, but I’ve seen a lot of squinty faces drinking it, trying to keep up with the cool kids. If you have one (or a few), what would say is your ‘signature drink’?I have a deep love and affection for the Nui Nui, even naming my first company after it. Anything with Cinnamon, because I fucking love Cinnamon and will put it in anything. Can you share with us one of your favorite toasts? Suck ’em up! More about Blair ReynoldsWebsite: https://www.bgreynolds.comTwitter: https://twitter.com/BG_ReynoldsInstagram: https://www.instagram.com/bgreynolds/Facebook: https://www.facebook.com/BGReynoldsPDX/  The post Episode #099 – Interview with Blair Reynolds appeared first on Speaking Easy.

<p>When you meet Blair Reynolds, it becomes clear he is not only a devoted drink aficionado and an innovative bartender and a well-loved bar owner based in Portland, Oregon. His dedication to sharing his passion for tropical libations and tiki culture is unmatched, and he’s most excited when helping others celebrate the idea of paradise revived (whether that involves making a delicious cocktail, creating new products, or supporting others in the hospitality and food service industries).</p> <p> </p><h3><em>What’s the first cocktail you remember really enjoying?</em></h3>Fogcutter, as served at Trader Vic’s in Emeryville. It was the first tart, bracing, strong, and totally different drink that I’d tried, particularly in the tiki/tropical realm.<br><p> </p><h3><em>What do you like to make most at home?</em></h3>I make quick and simple tropical drinks using my mixers, mostly for guests (I went dry a few years back for health reasons).<br><p> </p><h3><em>What would you suggest reading or watching to a new home bartender? What skills should they pick up?</em></h3>For a new bartender, Bar Smarts was a pretty great program for general knowledge and abilities. But the best thing to do, IMHO, is to go watch an awesome bar in action! Being able to recite 15 different Manhattan variations through the ages is great, but learn how to memorize, make, and ring them up while smiling and chatting is the best way to move forward in your career.<br><p> </p><h3><em>What’s your favorite/least favorite cocktail(s)?</em></h3>Favorite cocktail, old-fashioned with any spirit, because I’m lazy. Least favorite cocktail, anything gimmicky AND in bad taste. Gimmicky with good taste is awesome.<br><p> </p><h3><em>What cocktail trend(s) do you love/hate?</em></h3>Insider bartender handshakes. Fernet has seen a lot of sales, but I’ve seen a lot of squinty faces drinking it, trying to keep up with the cool kids.<br><p> </p><h3><em>If you have one (or a few), what would say is your ‘signature drink’?</em></h3>I have a deep love and affection for the Nui Nui, even naming my first company after it. Anything with Cinnamon, because I fucking love Cinnamon and will put it in anything.<br><p> </p><h3><em>Can you share with us one of your favorite toasts?</em></h3> Suck ’em up!<br><br><h2></h2> <h2>More about Blair Reynolds</h2>Website: <a href="https://www.bgreynolds.com" rel="nofollow" target="_blank">https://www.bgreynolds.com</a><br>Twitter: <a href="https://twitter.com/BG_Reynolds" rel="nofollow" target="_blank">https://twitter.com/BG_Reynolds</a><br>Instagram: <a href="https://www.instagram.com/bgreynolds/" rel="nofollow" target="_blank">https://www.instagram.com/bgreynolds/</a><br>Facebook: <a href="https://www.facebook.com/BGReynoldsPDX/" rel="nofollow" target="_blank">https://www.facebook.com/BGReynoldsPDX/ </a> <p>The post <a href="https://speakingeasypodcast.com/episode-099-interview-blair-reynolds/" rel="nofollow" target="_blank">Episode #099 – Interview with Blair Reynolds</a> appeared first on <a href="https://speakingeasypodcast.com" rel="nofollow" target="_blank">Speaking Easy</a>.</p>

Episode #099: Interview with Blair Reynolds

notes The post Episode #098 – Salt and Pepper Cocktails appeared first on Speaking Easy.

<p>notes</p> <p>The post <a href="https://speakingeasypodcast.com/episode-098-salt-pepper-cocktails/" rel="nofollow" target="_blank">Episode #098 – Salt and Pepper Cocktails</a> appeared first on <a href="https://speakingeasypodcast.com" rel="nofollow" target="_blank">Speaking Easy</a>.</p>

#098: Salt and Pepper Cocktails

love to listen to their knowledge and tips on being a better cocktail connoisseur.

great to listen to and pickup tips

A bantering duo, sharing  knowledge ranging from small parlor tricks to cosmic conundrums.

I wonder what they look like?

Speaking Easy - A Cocktail Podcast

Charlie Berkinshaw

We’re now a gardening podcast. Joking! This week we talk cocktail shrubs, sweetened vinegar-based syrups, often infused with fruit juice, herbs and spices for use in cocktails and mocktails. Charlie Berkinshaw of Element Shrub joins us to share his wealth of knowledge. Charlie of Element Shrub My name is Charlie Berkinshaw. I grew up in Annapolis and live in Arlington now with my wife and two kids, both under 3. I’m the founder of Element Shrub. We started making shrubs for the first time when we were living in Cambridge, MA. We got involved in this group that foraged fruit from Cambridge and Somerville neighborhoods and ended up making everything you can imaging from fruit including hard apple cider, pies, jams, jellies and shrubs. What’s the first cocktail you remember really enjoying? The first cocktail I remember really standing out to me was on my first date with my wife. We spent the night walking around Manhattan and stopped in Little Branch, a great semi-hidden bar in the West Village. It was the middle of March so there was a nice chill in the air and we ordered a buttered hot toddy and it was perfect way to end the night. What do you like to make most at home? I am always experimenting with our shrubs (I have to. It’s my job.) and making weird infusions, but when we are not drinking shrubs, it’s usually something pretty boozy. I have always enjoyed stronger drinks because I tend to drink whatever is in front of me quickly so I find that if the drink is stronger, I will drink it slowly and enjoy it more. What would you suggest reading or watching to a new home bartender? I love Dave Arnolds’ Liquid Intelligence. It may feel like a textbook to some (I prefer this) and provides a bunch of techniques I may never use at home, but covers all of the basics in a thoughtful and comprehensive way. The other book I like is The Flavor Thesaurus by Niki Segnit. Although it is geared more towards food, understanding how flavors work and pair together is equally important for creating “new” cocktails at home rather than “classics” where the recipe is pretty straight forward. What skills should they pick up? I think understanding basic ratios of spirit: tart/sour: sweet) is really important. From there you can be as creative as you would like. What’s your favorite cocktail? The Corpse Reviver #2 (Gin, Lemon Juice, Orange Liqueur, Lillet Blanc, Absinthe) with a shrub twist. Instead of lemon juice, we use our Lemon Mint Shrub. What cocktail do you just not understand why people drink it? This is more of a personal preference but I have never enjoyed sake on its own or in cocktails. What cocktail trend(s) do you love? What cocktail trend(s) do you hate? As a shrub maker, I like the movement towards low ABV cocktails and mocktails. I think it requires a lot of creativity and can make for some really interesting drinks if done correctly. If you have one (or a few), what would say is your ‘signature drink’? I really like our Smoky Margarita that uses our Honeydew Jalapeno Shrub, Tequila and a spritz of Laphroig. It’s surprisingly complex for how simple it is to make:  2oz Tequila 1oz Honeydew Jalapeno Shrub Shake with ice. Rinse glass with Laphoigh  Check out Element Shrub Website: http://www.elementshrub.com/ Facebook: https://www.facebook.com/elementshrub Instagram: @elementshrub Twitter: @elementshrub       The post Episode #050: Cocktail Shrubs, with guest Charlie Berkinshaw of Element Shrub appeared first on Speaking Easy.

<p>We’re now a gardening podcast. Joking! This week we talk cocktail shrubs, sweetened vinegar-based syrups, often infused with fruit juice, herbs and spices for use in cocktails and mocktails. Charlie Berkinshaw of Element Shrub joins us to share his wealth of knowledge.</p> <h3>Charlie of Element Shrub</h3> <p>My name is Charlie Berkinshaw. I grew up in Annapolis and live in Arlington now with my wife and two kids, both under 3. I’m the founder of Element Shrub. We started making shrubs for the first time when we were living in Cambridge, MA. We got involved in this group that foraged fruit from Cambridge and Somerville neighborhoods and ended up making everything you can imaging from fruit including hard apple cider, pies, jams, jellies and shrubs.</p> <h3>What’s the first cocktail you remember really enjoying?</h3> <p>The first cocktail I remember really standing out to me was on my first date with my wife. We spent the night walking around Manhattan and stopped in Little Branch, a great semi-hidden bar in the West Village. It was the middle of March so there was a nice chill in the air and we ordered a buttered hot toddy and it was perfect way to end the night.</p> <h3>What do you like to make most at home?</h3> <p>I am always experimenting with our shrubs (I have to. It’s my job.) and making weird infusions, but when we are not drinking shrubs, it’s usually something pretty boozy. I have always enjoyed stronger drinks because I tend to drink whatever is in front of me quickly so I find that if the drink is stronger, I will drink it slowly and enjoy it more.</p> <h3>What would you suggest reading or watching to a new home bartender?</h3> <p><a href="http://amzn.to/2gtq433" rel="nofollow" target="_blank"></a>I love Dave Arnolds’ <a href="http://amzn.to/2gxRNkH" rel="nofollow" target="_blank">Liquid Intelligence</a>. It may feel like a textbook to some (I prefer this) and provides a bunch of techniques I may never use at home, but covers all of the basics in a thoughtful and comprehensive way.</p> <p>The other book I like is <a href="http://amzn.to/2gtq433" rel="nofollow" target="_blank">The Flavor Thesaurus</a> by Niki Segnit. Although it is geared more towards food, understanding how flavors work and pair together is equally important for creating “new” cocktails at home rather than “classics” where the recipe is pretty straight forward.</p> <h3>What skills should they pick up?</h3> <p>I think understanding basic ratios of spirit: tart/sour: sweet) is really important. From there you can be as creative as you would like.</p> <h3>What’s your favorite cocktail?</h3> <p>The Corpse Reviver #2 (Gin, Lemon Juice, Orange Liqueur, Lillet Blanc, Absinthe) with a shrub twist. Instead of lemon juice, we use our Lemon Mint Shrub.</p> <h3>What cocktail do you just not understand why people drink it?</h3> <p>This is more of a personal preference but I have never enjoyed sake on its own or in cocktails.</p> <h3>What cocktail trend(s) do you love? What cocktail trend(s) do you hate?</h3> <p>As a shrub maker, I like the movement towards low ABV cocktails and mocktails. I think it requires a lot of creativity and can make for some really interesting drinks if done correctly.</p> <h3>If you have one (or a few), what would say is your ‘signature drink’?</h3> <p>I really like our Smoky Margarita that uses our Honeydew Jalapeno Shrub, Tequila and a spritz of Laphroig. It’s surprisingly complex for how simple it is to make:</p> <ul> <li>2oz Tequila</li> <li>1oz Honeydew Jalapeno Shrub</li> <li>Shake with ice.</li> <li>Rinse glass with Laphoigh</li> </ul> <h2><a href="http://www.elementshrub.com/" rel="nofollow" target="_blank"></a>Check out Element Shrub</h2> <p>Website: <a href="http://www.elementshrub.com/" rel="nofollow" target="_blank">http://www.elementshrub.com/</a></p> <p>Facebook: <a href="https://www.facebook.com/elementshrub" rel="nofollow" target="_blank">https://www.facebook.com/elementshrub</a></p> <p>Instagram: <a href="https://www.instagram.com/elementshrub/" rel="nofollow" target="_blank">@elementshrub</a></p> <p>Twitter: <a href="https://twitter.com/elementshrub" rel="nofollow" target="_blank">@elementshrub</a></p> <p> </p> <p> </p> <p> </p> <p>The post <a href="https://speakingeasypodcast.com/episode-50-cocktail-shrubs/" rel="nofollow" target="_blank">Episode #050: Cocktail Shrubs, with guest Charlie Berkinshaw of Element Shrub</a> appeared first on <a href="https://speakingeasypodcast.com" rel="nofollow" target="_blank">Speaking Easy</a>.</p>

#050: Shrubs, with guest Charlie Berkinshaw of Element Shrub

A Sour is a family of drinks, but not the mood that you get put in when you have one. Thusly named for the featured citrus, Sours are dynamic, complex, layered drinks that lend themselves well to be shaken hard and poured over ice, all in the name of cutting the sour flavor of the citrus, be it the traditional lemon or lime, or something a bit different, like grapefruit or rangpur. The bottom line is the sours are great drinks for any time of year, though they are often identified as summer drinks. You’ve just got to put a seasonal spin on yours. In this episode, you’ll learn:  What a Sour is (and how they aren’t always sour) How to make a basic Sour drink How different Sours are related across liquors and ratios How to experiment with your Sours  Wise Words: “Every sweet has its sour; every evil its good.” –Ralph Waldo Emerson “When life gives you lemons, squirt someone in the eye.” ― Cathy Guisewite “I believe when life gives you lemons, you should make lemonade…and try to find someone whose life has given them vodka, and have a party.” ― Ron White “Sometimes life is sad. You can cry in your booze, if you want. I think that’s called a Whiskey Sour.” ― Jarod Kintz   Gear and Supplies: Consider a good Shaker an essential for making sours—you’re going to want to really mellow the citrus, and so you’re going to want to shake hard, and for a while. And if you can’t master the technique of separating an egg yolk from its white, then you might need an egg yolk separator (for a frothier, more full-body cocktail). Other Features: Watchin the Speaking Easy Podcast’s very own Jordan Wicker make a delicious New York Sour—a whiskey sour topped with some fruity red wine. [VIDEO] How to Properly Shake a Drink with Jim Meehan of the famous Please Don’t Tell bar in NYC Check out a few of our Sours recipes: Daiquiri Recipe – Three Ways New York Sour Recipe Classic Margarita Recipe   What is your favorite sour? Let us know in the comments below! The post Sours – Episode #010 – Speaking Easy Podcast appeared first on Speaking Easy.

<p>A Sour is a family of drinks, but not the mood that you get put in when you have one. Thusly named for the featured citrus, Sours are dynamic, complex, layered drinks that lend themselves well to be shaken hard and poured over ice, all in the name of cutting the sour flavor of the citrus, be it the traditional lemon or lime, or something a bit different, like grapefruit or rangpur. The bottom line is the sours are great drinks for any time of year, though they are often identified as summer drinks. You’ve just got to put a seasonal spin on yours.</p> <h2>In this episode, you’ll learn:</h2> <ul> <li>What a Sour is (and how they aren’t always sour)</li> <li>How to make a basic Sour drink</li> <li>How different Sours are related across liquors and ratios</li> <li>How to experiment with your Sours</li> </ul> <h2>Wise Words:</h2> <blockquote><p>“Every sweet has its sour; every evil its good.” –Ralph Waldo Emerson</p></blockquote> <blockquote><p>“When life gives you lemons, squirt someone in the eye.” ― Cathy Guisewite</p></blockquote> <blockquote><p>“I believe when life gives you lemons, you should make lemonade…and try to find someone whose life has given them vodka, and have a party.” ― Ron White</p></blockquote> <blockquote><p>“Sometimes life is sad. You can cry in your booze, if you want. I think that’s called a Whiskey Sour.” ― Jarod Kintz</p> <p> </p></blockquote> <h2>Gear and Supplies:</h2> <p>Consider a good <a href="http://amzn.to/1Qyldye" rel="nofollow" target="_blank">Shaker</a> an essential for making sours—you’re going to want to really mellow the citrus, and so you’re going to want to shake hard, and for a while.</p> <p>And if you can’t master the technique of <a href="https://www.youtube.com/watch?v=iAp8pEaWB1Y" rel="nofollow" target="_blank">separating an egg yolk from its white</a>, then you might need an <a href="http://amzn.to/1LDbdfm" rel="nofollow" target="_blank">egg yolk separator</a> (for a frothier, more full-body cocktail).</p> <h2>Other Features:</h2> <p>Watchin the Speaking Easy Podcast’s very own Jordan Wicker make a delicious <a href="https://www.youtube.com/watch?v=Aihefds4cmA" rel="nofollow" target="_blank">New York Sour</a>—a whiskey sour topped with some fruity red wine.</p> <p>[VIDEO] <a href="https://www.youtube.com/watch?v=Apjt0Oo5tXs" rel="nofollow" target="_blank">How to Properly Shake a Drink</a> with Jim Meehan of the famous Please Don’t Tell bar in NYC</p> <h3>Check out a few of our Sours recipes:</h3> <p><a href="http://speakingeasypodcast.com/daiquiri-recipe-three-ways/" rel="nofollow" target="_blank">Daiquiri Recipe – Three Ways</a></p> <p><a href="http://speakingeasypodcast.com/new-york-sour-recipe/" rel="nofollow" target="_blank">New York Sour Recipe</a></p> <p><a href="http://speakingeasypodcast.com/classic-margarita-recipe/" rel="nofollow" target="_blank">Classic Margarita Recipe</a></p> <p> </p> <h1><em>What is your favorite sour? Let us know in the comments below!</em></h1> <p>The post <a href="https://speakingeasypodcast.com/sours-episode-010-speaking-easy-podcast/" rel="nofollow" target="_blank">Sours – Episode #010 – Speaking Easy Podcast</a> appeared first on <a href="https://speakingeasypodcast.com" rel="nofollow" target="_blank">Speaking Easy</a>.</p>

#010: Sours - Citrus, Spirit, Sugar

Entire volumes have been written on it, poetry and literature featuring it abound—that wonderful, mysterious concoction of distilled grain infused with botanicals creating unique flavors from bottle-to-bottle. Or, put in the words of a friend who hated** gin, “a f##kin’ pine tree in a glass.” Yes, it can be a divisive drink, but in this episode we hope to dispel the idea that all gins are created equal. Alex &amp; Jordan encourage people to revisit the juniper-flavored upset stomachs of their youth and look into the long history and the varieties within this category. On This Episode, you’ll learn:  A bit of the history of gin and its predecessor, genever Some of the basic gin cocktails How different varieties emphasize different flavors even while all containing juniper How to properly stock your bar with gins (plural) to ensure always being ready to serve the right drink for your guests  **Hated until he tried a Gin &amp; Tonic made with a citrus-forward gin and Jack Rudy Tonic syrup. Wise Words “When a man who is drinking neat gin starts talking about his mother he is past all argument.”― C.S. Forester, The African Queen “The proper union of gin and vermouth is a great and sudden glory; it is one of the happiest marriages on earth, and one of the shortest lived.” — Bernard DeVoto “A perfect martini should be made by filling a glass with gin then waving it in the general direction of Italy.” – Noël Coward Gear &amp; Supplies: A proper martini should be made with gin and stirred; for that, a proper (and durable) mixing glass is an essential for the home bartender looking to impress. Cocktail Mixing Glass Seamless Yarai By Kotai Of course, a mixing glass is no good without something to actually mix up the drink, so you’ll need a proper barspoon as well (which can also be used for measuring). Swissmar Stainless Steel Barspoon If you’re looking to go the highball route, and want a G&amp;T, we’d always recommend what we use on our home bars, Jack Rudy Tonic Syrup. Pair it with a more citrus-forward spirit, like Tanqueray No. 10 or DC’s own New Columbia’s Green Hat Gin, and you’ll see an entirely new side to this classic. Other Features: Nina Simone’s incredible Gin House Blues (best enjoyed with a drink in hand, dancing) Any given gin will be made up of botanicals and flavors of all sorts of plants, we highly recommend giving yourself the best reference book on those plants that make our drinks in The Drunken Botanist by Amy Stewart. And for a bit more on the history of this storied spirit, we’d recommend Gin: A Global History by Lesley Jacobs Solmonson. How do you feel about this often divisive spirit? Let us know in the comments below.  The post Gin – Episode #012 – Speaking Easy Podcast appeared first on Speaking Easy.

<p>Entire volumes have been written on it, poetry and literature featuring it abound—that wonderful, mysterious concoction of distilled grain infused with botanicals creating unique flavors from bottle-to-bottle. Or, put in the words of a friend who hated** gin, “a f##kin’ pine tree in a glass.” Yes, it can be a divisive drink, but in this episode we hope to dispel the idea that all gins are created equal. Alex &amp; Jordan encourage people to revisit the juniper-flavored upset stomachs of their youth and look into the long history and the varieties within this category.</p> <h2>On This Episode, you’ll learn:</h2> <ul> <li>A bit of the history of gin and its predecessor, genever</li> <li>Some of the basic gin cocktails</li> <li>How different varieties emphasize different flavors even while all containing juniper</li> <li>How to properly stock your bar with gins (plural) to ensure always being ready to serve the right drink for your guests</li> </ul> <p>**Hated until he tried a Gin &amp; Tonic made with a citrus-forward gin and Jack Rudy Tonic syrup.</p> <h2>Wise Words</h2> <blockquote><p>“When a man who is drinking neat gin starts talking about his mother he is past all argument.”― C.S. Forester, The African Queen</p></blockquote> <blockquote><p>“The proper union of gin and vermouth is a great and sudden glory; it is one of the happiest marriages on earth, and one of the shortest lived.” — Bernard DeVoto</p></blockquote> <blockquote><p>“A perfect martini should be made by filling a glass with gin then waving it in the general direction of Italy.” – Noël Coward</p></blockquote> <h2>Gear &amp; Supplies:</h2> <p>A proper martini should be made with gin and stirred; for that, a proper (and durable) mixing glass is an essential for the home bartender looking to impress. <a href="http://amzn.to/1RxtMDK" rel="nofollow" target="_blank">Cocktail Mixing Glass Seamless Yarai By Kotai</a></p> <p>Of course, a mixing glass is no good without something to actually mix up the drink, so you’ll need a proper barspoon as well (which can also be used for measuring). <a href="http://amzn.to/21i1S3O" rel="nofollow" target="_blank">Swissmar Stainless Steel Barspoon</a></p> <p>If you’re looking to go the highball route, and want a G&amp;T, we’d always recommend what we use on our home bars, <a href="http://amzn.to/21i20R9" rel="nofollow" target="_blank">Jack Rudy Tonic Syrup</a>. Pair it with a more citrus-forward spirit, like <a href="http://www.tanqueray.com/en-us/gins/no-ten-gin/?gclid=Cj0KEQiA6vS2BRDH8dq06YDHz_IBEiQAzNdBmY8478xL2fg5CK9cCvOOup8BYI1YPM3pIvLQaVtGWBIaAhV18P8HAQ&amp;gclsrc=aw.ds" rel="nofollow" target="_blank">Tanqueray No. 10</a> or DC’s own New Columbia’s <a href="http://greenhatgin.com/" rel="nofollow" target="_blank">Green Hat Gin</a>, and you’ll see an entirely new side to this classic.</p> <h2>Other Features:</h2> <p>Nina Simone’s incredible <a href="https://www.youtube.com/watch?v=y3Qz9LwzMN4" rel="nofollow" target="_blank">Gin House Blues</a> (best enjoyed with a drink in hand, dancing)</p> <p>Any given gin will be made up of botanicals and flavors of all sorts of plants, we highly recommend giving yourself the best reference book on those plants that make our drinks in <a href="http://amzn.to/1QCTyKw" rel="nofollow" target="_blank">The Drunken Botanist</a> by Amy Stewart.</p> <p>And for a bit more on the history of this storied spirit, we’d recommend <a href="http://amzn.to/1puK2PB" rel="nofollow" target="_blank">Gin: A Global History</a> by Lesley Jacobs Solmonson.</p> <h1><em>How do you feel about this often divisive spirit? Let us know in the comments below. </em></h1> <p>The post <a href="https://speakingeasypodcast.com/gin-episode-012-speaking-easy-podcast/" rel="nofollow" target="_blank">Gin – Episode #012 – Speaking Easy Podcast</a> appeared first on <a href="https://speakingeasypodcast.com" rel="nofollow" target="_blank">Speaking Easy</a>.</p>

#012: Gin

Rum is too often thought of as a sweet spirit, “because it is distilled from sugar,” but that ignores the fact that all liquor is distilled from sugar. Although aged rum is often described as having brown sugar, caramel, and vanilla notes, this “sweet” prejudice is unwarranted due to the broad diversity of flavor profiles in rum. In this episode we acknowledge we got a bit ahead of ourselves with Tiki and Daiquiri episodes before we’d done a 101 on rum. This is our attempt to correct that oversight and extend our coverage of a spirit we both feel is still waiting for its ultimate moment in the cocktail renaissance. In recent years, we’ve seen a growing interest in rum as “serious” Tiki takes off in major cities across the country. “Serious” denoting Tiki service that is not snarky nor tongue-in-cheek, but truly appreciative of the contribution Tiki brings to cocktail culture. Likewise, Daiquiri cocktails still suffer from an all-to-often stereotype of syrupy, frozen drinks that feature slushy ice more than the base spirit. Like so many classics, a proper Daiquiri is a well balanced, delightful tipple. One reason rum seems to suffer from a disproportionate amount of stereotype and misinformation is the rum industry lacks a standard labelling or classification regime for production, aging, and bottling. Rum Classification is a mess. Most of the common practices for labeling rum provide little transparency to the consumer to indicate production methods, maturation, blending, additives, and most of all the flavor of the end product. In fact, many of the labels can be confusing or even misleading—particularly for someone just getting into rum. A few alternative labelling regimes have been suggested, but unless they are adopted voluntarily by the industry at large, we aren’t likely to see a meaningful shift toward transparent labeling for consumers anytime soon. This should be most upsetting to home-bartenders because information is key to education and consistency in constructing a well crafted cocktail. Along with some of the books referenced below in the recipes, we also recommend checking out cocktailwonk.com who has probably forgotten more about rum than both of us combined have ever known about the spirit. African Plateau (To Have and Have Another by Phillipe Green)  1 ½ oz Papa’s Pilar Dark Rum ¾ oz fresh lime juice ½ oz. falernum ¼ oz allspice dram ¼ oz simple syrup  Method: Combine ingredients in shaker, shake well with ice, strain into a chilled coupe. Cana Sour (from Rum Curious by Fred Minnick)  1 ¾ oz. Pusser Rum 1 oz. fresh lemon juice ¾ oz. orgeat syrup ¾ oz pedro Ximenez sherry (float)  Method: Combine rum, lemon juice, and orgeat in shaker, shake well with ice, strain into a “small ice” filled rocks glass or wine glass. Float sherry on top. Royal Bermuda Yachtclub Cocktail (PDT Cocktail Book)  2 oz. Mount Gay Eclipse Amber Rum 1 oz. Lime Juice ½ oz. Cointreau ½ oz. Velvet Falernum  Method: Combine ingredients in shaker with ice, shake until we very chilled (40 seconds), strain into a chilled couple. Garnish with a lime wheel. Bermuda Rum Swizzle ( "&gt;Mint Juleps with Teddy Roosevelt: The Complete History of Presidential Drinking by Mark Will-Weber) 2 oz dark rum 1 oz lime juice 1 oz orange juice 1 generous dash of Falernum  Method: Shake with ice. Strain into a highball glass filled with ice. Garnish with a slide of orange and a cherry.  The post Episode #089 – Rum and Rum Cocktails appeared first on Speaking Easy.

<p>Rum is too often thought of as a sweet spirit, “because it is distilled from sugar,” but that ignores the fact that all liquor is distilled from sugar. Although aged rum is often described as having brown sugar, caramel, and vanilla notes, this “sweet” prejudice is unwarranted due to the broad diversity of flavor profiles in rum.</p> <p>In this episode we acknowledge we got a bit ahead of ourselves with <a href="https://speakingeasypodcast.com/episode-029-tiki-cocktails/" rel="nofollow" target="_blank">Tiki</a> and <a href="https://speakingeasypodcast.com/episode-025-daiquiris/" rel="nofollow" target="_blank">Daiquiri</a> episodes before we’d done a 101 on rum. This is our attempt to correct that oversight and extend our coverage of a spirit we both feel is still waiting for its ultimate moment in the cocktail renaissance.</p> <p>In recent years, we’ve seen a growing interest in rum as “serious” Tiki takes off in major cities across the country. “Serious” denoting Tiki service that is not snarky nor tongue-in-cheek, but truly appreciative of the contribution Tiki brings to cocktail culture.</p> <p>Likewise, Daiquiri cocktails still suffer from an all-to-often stereotype of syrupy, frozen drinks that feature slushy ice more than the base spirit. Like so many classics, a proper Daiquiri is a well balanced, delightful tipple.</p> <p>One reason rum seems to suffer from a disproportionate amount of stereotype and misinformation is the rum industry lacks a standard labelling or classification regime for production, aging, and bottling.</p> <p><a href="http://cocktailwonk.com/2016/10/categorically-flawed-rums-classifications-hold-back.html" rel="nofollow" target="_blank">Rum Classification is a mess</a>. Most of the common practices for labeling rum provide little transparency to the consumer to indicate production methods, maturation, blending, additives, and most of all the flavor of the end product. In fact, many of the labels can be confusing or even misleading—particularly for someone just getting into rum.</p> <p>A few alternative labelling regimes have been suggested, but unless they are adopted voluntarily by the industry at large, we aren’t likely to see a meaningful shift toward transparent labeling for consumers anytime soon. This should be most upsetting to home-bartenders because information is key to education and consistency in constructing a well crafted cocktail.</p> <p>Along with some of the books referenced below in the recipes, we also recommend checking out <a href="http://cocktailwonk.com/" rel="nofollow" target="_blank">cocktailwonk.com </a>who has probably forgotten more about rum than both of us combined have ever known about the spirit.</p> <p><strong>African Plateau (<a href="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&amp;OneJS=1&amp;Operation=GetAdHtml&amp;MarketPlace=US&amp;source=ac&amp;ref=qf_sp_asin_til&amp;ad_type=product_link&amp;tracking_id=themangre07-20&amp;marketplace=amazon&amp;region=US&amp;placement=0399174907&amp;asins=0399174907&amp;linkId=431af14eb892c8a33ddb27037e21a875&amp;show_border=true&amp;link_opens_in_new_window=true&amp;price_color=333333&amp;title_color=0066c0&amp;bg_color=ffffff" rel="nofollow" target="_blank">To Have and Have Another</a> by Phillipe Green)</strong></p> <ul> <li>1 ½ oz Papa’s Pilar Dark Rum</li> <li>¾ oz fresh lime juice</li> <li>½ oz. falernum</li> <li>¼ oz allspice dram</li> <li>¼ oz simple syrup</li> </ul> <p><em>Method: Combine ingredients in shaker, shake well with ice, strain into a chilled coupe.</em></p> <p><strong>Cana Sour (from <a href="http://&lt;iframe style=" rel="nofollow" target="_blank">Rum Curious</a> by Fred Minnick)</strong></p> <ul> <li>1 ¾ oz. Pusser Rum</li> <li>1 oz. fresh lemon juice</li> <li>¾ oz. orgeat syrup</li> <li>¾ oz pedro Ximenez sherry (float)</li> </ul> <p><em>Method: Combine rum, lemon juice, and orgeat in shaker, shake well with ice, strain into a “small ice” filled rocks glass or wine glass. Float sherry on top.</em></p> <p><strong>Royal Bermuda Yachtclub Cocktail (<a href="http://ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&amp;OneJS=1&amp;Operation=GetAdHtml&amp;MarketPlace=US&amp;source=ac&amp;ref=qf_sp_asin_til&amp;ad_type=product_link&amp;tracking_id=themangre07-20&amp;marketplace=amazon&amp;region=US&amp;placement=1402779232&amp;asins=1402779232&amp;linkId=7d916b449a28dff816add2e5432adec1&amp;show_border=true&amp;link_opens_in_new_window=true&amp;price_color=333333&amp;title_color=0066c0&amp;bg_color=ffffff" rel="nofollow" target="_blank">PDT Cocktail Book</a>)</strong></p> <ul> <li>2 oz. Mount Gay Eclipse Amber Rum</li> <li>1 oz. Lime Juice</li> <li>½ oz. Cointreau</li> <li>½ oz. Velvet Falernum</li> </ul> <p><em>Method: Combine ingredients in shaker with ice, shake until we very chilled (40 seconds), strain into a chilled couple. Garnish with a lime wheel.</em></p> <strong>Bermuda Rum Swizzle</strong> (<a href="http://&lt;iframe style=" rel="nofollow" target="_blank"> "&gt;Mint Juleps with Teddy Roosevelt: The Complete History of Presidential Drinking</a> by Mark Will-Weber)<br><br><ul> <li>2 oz dark rum</li> <li>1 oz lime juice</li> <li>1 oz orange juice</li> <li>1 generous dash of Falernum</li> </ul> <em>Method: Shake with ice. Strain into a highball glass filled with ice. Garnish with a slide of orange and a cherry. </em> <p>The post <a href="https://speakingeasypodcast.com/episode-089-rum-rum-cocktails/" rel="nofollow" target="_blank">Episode #089 – Rum and Rum Cocktails</a> appeared first on <a href="https://speakingeasypodcast.com" rel="nofollow" target="_blank">Speaking Easy</a>.</p>

#089: Rum and Rum Cocktails

Amaro Cocktails

Amaro, meaning “bitter” in Italian, certainly lives up to its namesake. A liqueur made by infusing a base spirit with myriad botanicals like fruits, roots, barks and herbs, amari (plural for amaro) can have a depth of bittersweet flavor unlike any other spirit. Traditionally, amari are served neat or over ice, but there are plenty of creative ways to enjoy them. For a simple afternoon cocktail, amaro with tonic and an expressed orange peel is refreshingly bitter and sweet, a solid recommendation for someone who loves gin and tonics but wants to try something new. Amaro also pairs well with coke or ginger ale for a palate that craves something on the sweeter side. Add a squeeze of fresh lime juice for the perfect balance of sweet, bitter and tart. Many Europeans drink amaro with orange juice, but it also blends well in coffee and espresso drinks. Amari can be used in a variety of classic cocktails as well. Amaro Nonino, for instance, is a lighter, more citrusy version of the spirit that can replace curaçao in a Cosmo or sweet vermouth in a Manhattan for bolder flavor. Fernets are their own branch of the amaro family, distinguished by their signature mint and anise flavor. Jordan’s Top 5:  Campari Amaro Nonino Aperol Zucca Rubarbaro Amaro Cynar  Classic Drinks with Amaro: Negroni or Boulevardier Drinks to highlight the bittersweet flavors:  Any of them, over ice, with soda or sparkling water  Amaro Cocktails: Red Hook Criterium (Amaro by BT Parsons)  1 ½ oz Zucco Rabarbaro Amaro ½ oz dry gin 1 ½ oz fresh grapefruit juice ½ oz fresh lemon juice ½ oz simple syrup Soda water  Exit Strategy  1 ½ oz Amaro Nonino ¾ oz Copper and Kings Brandy ¼ oz Amaro Meletti Orange twist, stirred in old fashioned glass with one large rock  Aperol Spritz  4.5 oz Brut prosecco 2.5 oz Aperol 1 Lime wheel 1 ozClub soda    The post Episode #055 – Amaro and Amaro Cocktails appeared first on Speaking Easy.

<p>Amaro, meaning “bitter” in Italian, certainly lives up to its namesake. A liqueur made by infusing a base spirit with myriad botanicals like fruits, roots, barks and herbs, amari (plural for amaro) can have a depth of bittersweet flavor unlike any other spirit.</p> <p>Traditionally, amari are served neat or over ice, but there are plenty of creative ways to enjoy them. For a simple afternoon cocktail, amaro with tonic and an expressed orange peel is refreshingly bitter and sweet, a solid recommendation for someone who loves gin and tonics but wants to try something new. Amaro also pairs well with coke or ginger ale for a palate that craves something on the sweeter side. Add a squeeze of fresh lime juice for the perfect balance of sweet, bitter and tart. Many Europeans drink amaro with orange juice, but it also blends well in coffee and espresso drinks.</p> <p>Amari can be used in a variety of classic cocktails as well. Amaro Nonino, for instance, is a lighter, more citrusy version of the spirit that can replace curaçao in a Cosmo or sweet vermouth in a Manhattan for bolder flavor.</p> <p>Fernets are their own branch of the amaro family, distinguished by their signature mint and anise flavor.</p> <h2>Jordan’s Top 5:</h2> <ul> <li>Campari</li> <li>Amaro Nonino</li> <li>Aperol</li> <li>Zucca Rubarbaro Amaro</li> <li>Cynar</li> </ul> <h2>Classic Drinks with Amaro:</h2> <p><a href="http://speakingeasypodcast.com/video-negroni-and-boulevardier-recipe/" rel="nofollow" target="_blank">Negroni or Boulevardier</a></p> <h2>Drinks to highlight the bittersweet flavors:</h2> <ul> <li>Any of them, over ice, with soda or sparkling water</li> </ul> <h2>Amaro Cocktails:</h2> <h3>Red Hook Criterium (Amaro by BT Parsons)</h3> <ul> <li>1 ½ oz Zucco Rabarbaro Amaro</li> <li>½ oz dry gin</li> <li>1 ½ oz fresh grapefruit juice</li> <li>½ oz fresh lemon juice</li> <li>½ oz simple syrup</li> <li>Soda water</li> </ul> <h3>Exit Strategy</h3> <ul> <li>1 ½ oz Amaro Nonino</li> <li>¾ oz Copper and Kings Brandy</li> <li>¼ oz Amaro Meletti</li> <li>Orange twist, stirred in old fashioned glass with one large rock</li> </ul> <h3>Aperol Spritz</h3> <ul> <li>4.5 oz Brut prosecco</li> <li>2.5 oz Aperol</li> <li>1 Lime wheel</li> <li>1 ozClub soda</li> </ul> <p> </p> <p>The post <a href="https://speakingeasypodcast.com/amaro-cocktails/" rel="nofollow" target="_blank">Episode #055 – Amaro and Amaro Cocktails</a> appeared first on <a href="https://speakingeasypodcast.com" rel="nofollow" target="_blank">Speaking Easy</a>.</p>

#055: Amaro and Amaro Cocktails

It’s that time of year; the leaves are changing, football is in full swing, baseball is more contentious in the playoffs, flannel makes its triumphant return, and you still need a drink. But is it still time for the Sours of Summer? Or do you need a gin drink to think about it? And what should you do with your whiskey? On today’s episode, we discuss Fall Cocktails for every drinker. On this episode, you’ll hear about:  How to change your flavor palette from summer to fall; A few fall cocktails to entertain your guests indoors—and outdoors; How to play on fall themes for your menus; and Making the most of the cold weather.  Jordan and Alex both love the fall, not just for the sports, not just for the sweater weather, but also because there’s a new dynamic to play off of for your drinks. In the summer, battling the heat can be the dominant theme. But in the fall, you get beautiful, clear, crisp days perfect for day drinking outdoors in—with the perfect warming (warming, as in its effect on the drinker; not necessarily warm, temperature-wise, though) cocktails. At night, you will retire to a warm house, often filled with friends and family for watching football or Thanksgiving dinner, and pairing a well-balanced cocktail with your feast is a feat all on its own. There’s a lot of opportunity in fall that you just don’t get most of the rest of the year. One theme from this episode—changing flavors to match an autumnal palette (is that a thing?). Alex shares his recipe for the perfect Fall Old Fashioned (Homemade Brandied Cherries Recipe – Anatomy of a Drink: Alex’s Fall Old Fashioned), pairing all sorts of flavors together to make a fall cocktail that just wouldn’t fit into the green days of Spring. This is a useful tool for the home bartender. The post Episode #043: Fall Cocktails appeared first on Speaking Easy.

<p>It’s that time of year; the leaves are changing, football is in full swing, baseball is more contentious in the playoffs, flannel makes its triumphant return, and you still need a drink. But is it still time for the Sours of Summer? Or do you need a gin drink to think about it? And what should you do with your whiskey? On today’s episode, we discuss Fall Cocktails for every drinker.</p> <p>On this episode, you’ll hear about:</p> <ul> <li>How to change your flavor palette from summer to fall;</li> <li>A few fall cocktails to entertain your guests indoors—and outdoors;</li> <li>How to play on fall themes for your menus; and</li> <li>Making the most of the cold weather.</li> </ul> <p>Jordan and Alex both love the fall, not just for the sports, not just for the sweater weather, but also because there’s a new dynamic to play off of for your drinks. In the summer, battling the heat can be the dominant theme. But in the fall, you get beautiful, clear, crisp days perfect for day drinking outdoors in—with the perfect warming (warming, as in its effect on the drinker; not necessarily warm, temperature-wise, though) cocktails. At night, you will retire to a warm house, often filled with friends and family for watching football or Thanksgiving dinner, and pairing a well-balanced cocktail with your feast is a feat all on its own. There’s a lot of opportunity in fall that you just don’t get most of the rest of the year.</p> <p>One theme from this episode—changing flavors to match an autumnal palette (is that a thing?). Alex shares his recipe for the perfect Fall Old Fashioned (<a href="http://speakingeasypodcast.com/homemade-brandied-cherries-recipe-anatomy-drink-alexs-fall-old-fashioned/" rel="nofollow" target="_blank">Homemade Brandied Cherries Recipe – Anatomy of a Drink: Alex’s Fall Old Fashioned</a>), pairing all sorts of flavors together to make a fall cocktail that just wouldn’t fit into the green days of Spring. This is a useful tool for the home bartender.</p> <p>The post <a href="https://speakingeasypodcast.com/episode-043-fall-cocktails/" rel="nofollow" target="_blank">Episode #043: Fall Cocktails</a> appeared first on <a href="https://speakingeasypodcast.com" rel="nofollow" target="_blank">Speaking Easy</a>.</p>

#043: Fall Cocktails

We recently took to the streets (not literally, no open container laws in the District of Columbia!) and stopped by one of our favorite watering holes, Red Derby (Check them out on Facebook, Twitter, and Instagram, too). It’s a classic beer-and-a-shot bar with a legendary rooftop, but it’s also oh-so-much-more. Jason, one of the bartenders at Derby, treated us to some cocktails while we recorded live at the bar. We certainly don’t advise recording a podcast live at your favorite bar (unless you clear it first).As we took up space at the bar, we went over unofficial (and sometimes, actually very official) rules to be a good–no–great bar patron. We gathered these from friends who have worked as bartenders and servers in all ranges of bars, from fine craft cocktail establishments to dive bars. So here are your guidelines, and please, keep the line moving:1. Be human. This one seems simple, but it informs all of the rest of the rules. Don’t be creepy (your bartender is never hitting on you, unless, of course, you are already involved–and even then, don’t be creepy), don’t be a jerk, and remember, this is someone’s livelihood you’re dealing with. And also, remember that when you get frustrated or have a bad day at the office, you’re probably not at your best–and the same can happen for people who work at bars. And that’s why you need to remember to… 2. Be patient. One of our friends told us, quite interestingly, that even when a bar is crashed, bartenders are often ready, willing, and eager to provide you with a craft cocktail–often, this is their passion in addition to being their career–but remember, drinks take time, and a bartender who measures may just want to really get things right. And while we’re talking about patience… 3. NEVER WAVE MONEY AT YOUR SERVER/BARTENDER. Seriously, this is just rude. 4. You can send back a drink if you don’t like it. This was an interesting one for us to hear, but a friend who used to work in a fine cocktail bar said that this is totally okay, because it’s not saying that the drink isn’t good, it’s saying that it’s not good for you. Treating your bartender like the professional they are can have its benefits, and this is a key exchange. 5. Don’t ask for free extras.  “Can you make it extra strong?” If you utter this to a bartender, it’s probably more of a sign that you didn’t order the right drink. If you’re drinking to get drunk, you’re certainly not #BeingABetterDrinker like we try to be at Speaking Easy, and your bartender doesn’t have to respond to your request like that. Order a double if you want a double, but don’t try and get freebies. 6. When it is your time to order, try and be ready. This also helps you be good to your fellow patrons by not tying up servers or bartenders. If you have questions about your choice, that’s totally fine. But calling someone over and then waffling is just obnoxious. 7. You’re only a regular if people think the bar is closed when you’re not there. This was a quote from a friend who has worked in bars, and maybe it’s a bit to the extreme. But being “a regular” is a defined post and one that you shouldn’t try and claim unless it’s obvious. 8. If you’re in a hurry, don’t order something complex. Good drinks, at home and at a bar, take time, so if you don’t have enough time to wait for it, order a beer and a shot or something like that. Oftentimes, even ordering a shot can be complicated if a new bottle has to be brought up from storage. So just calm yourself. Drinking is better that way anyway. 9. There are lots of rules to tipping. Typically, what we heard from friends in the industry is that $1 per beer as a tip is probably okay (unless you have more involved staff, like with a tasting) but that you have to account for what drinks you’re getting, and for the type of bar that it might be (like if you have a server and bartender, they may be pooling tips). If you order something complex, like a Ramos Gin Fizz shaken the historic 8 minutes, $1 a drink is not suitable and a surefire way to piss off the bartender. Likewise, if you want to establish better service, or to move your way to being treated like a regular, tip bigger and in cash. Just logical, ain’t it. BUT, tipping is not a guarantee for anything. In this industry, people live off tips, so NO, it’s not like it’s just something extra for good service. It’s making bills for a lot of people. 10. Treat bartenders like the professionals they truly are. This is definitely a repeat of rule #1, “Be Human,” but it’s just that important. If you want to see what a bartender in a craft cocktail bar is working on or is excited about, don’t have that conversation when it’s 15 deep on a Saturday night. Stop by on a Tuesday when it’s only every-other-seat-filled at the bar. That’s when it’s best to stop in, have a tipple, and really learn. And that’s the best way to get to know a bartender. There are few better ways to learn new bartending skills and cocktails than from professional bartenders while they are serving you a drink. We’ve even written about doing so before. Have other ideas for being a better bar patron? Let us know in the feedback! We’d like to send a shout-out and thanks to Jason and the whole crew at Red Derby! Check out their WednesdayCocktail nights when Jason is whipping up fine drinks and tending bar. Tell him Speaking Easy sent you and then he’ll let us know and feed our egos!  The post Episode #079 – Being a Better Bar Patron appeared first on Speaking Easy.

<p>We recently took to the streets (not literally, no open container laws in the District of Columbia!) and stopped by one of our favorite watering holes, <a href="http://redderby.com/" rel="noopener nofollow" target="_blank">Red Derby</a> (Check them out on <a href="https://www.facebook.com/redderby/" rel="noopener nofollow" target="_blank">Facebook</a>, <a href="https://twitter.com/redderby" rel="noopener nofollow" target="_blank">Twitter</a>, and <a href="https://www.instagram.com/redderby/" rel="noopener nofollow" target="_blank">Instagram</a>, too). It’s a classic beer-and-a-shot bar with a legendary rooftop, but it’s also oh-so-much-more. Jason, one of the bartenders at Derby, treated us to some cocktails while we recorded live at the bar. We certainly don’t advise recording a podcast live at your favorite bar (unless you clear it first).</p>As we took up space at the bar, we went over unofficial (and sometimes, actually very official) rules to be a good–no–great bar patron. We gathered these from friends who have worked as bartenders and servers in all ranges of bars, from fine craft cocktail establishments to dive bars. So here are your guidelines, and please, keep the line moving:<br><br><h3>1. Be human.</h3> <p>This one seems simple, but it informs all of the rest of the rules. Don’t be creepy (your bartender is never hitting on you, unless, of course, you are already involved–and even then, don’t be creepy), don’t be a jerk, and remember, this is someone’s livelihood you’re dealing with. And also, remember that when you get frustrated or have a bad day at the office, you’re probably not at your best–and the same can happen for people who work at bars. And that’s why you need to remember to…</p> <h3>2. Be patient.</h3> <p>One of our friends told us, quite interestingly, that even when a bar is crashed, bartenders are often ready, willing, and eager to provide you with a craft cocktail–often, this is their passion in addition to being their career–but remember, drinks take time, and a bartender who measures may just want to really get things right. And while we’re talking about patience…</p> <h3>3. NEVER WAVE MONEY AT YOUR SERVER/BARTENDER.</h3> <p>Seriously, this is just rude.</p> <h3>4. You can send back a drink if you don’t like it.</h3> <p>This was an interesting one for us to hear, but a friend who used to work in a fine cocktail bar said that this is totally okay, because it’s not saying that the drink isn’t good, it’s saying that it’s not good for you. Treating your bartender like the professional they are can have its benefits, and this is a key exchange.</p> <h3>5. Don’t ask for free extras. </h3> <p>“Can you make it extra strong?” If you utter this to a bartender, it’s probably more of a sign that you didn’t order the right drink. If you’re drinking to get drunk, you’re certainly not #BeingABetterDrinker like we try to be at Speaking Easy, and your bartender doesn’t have to respond to your request like that. Order a double if you want a double, but don’t try and get freebies.</p> <h3>6. When it is your time to order, try and be ready.</h3> <p>This also helps you be good to your fellow patrons by not tying up servers or bartenders. If you have questions about your choice, that’s totally fine. But calling someone over and then waffling is just obnoxious.</p> <h3>7. You’re only a regular if people think the bar is closed when you’re not there.</h3> <p>This was a quote from a friend who has worked in bars, and maybe it’s a bit to the extreme. But being “a regular” is a defined post and one that you shouldn’t try and claim unless it’s obvious.</p> <h3>8. If you’re in a hurry, don’t order something complex.</h3> <p>Good drinks, at home and at a bar, take time, so if you don’t have enough time to wait for it, order a beer and a shot or something like that. Oftentimes, even ordering a shot can be complicated if a new bottle has to be brought up from storage. So just calm yourself. Drinking is better that way anyway.</p> <h3>9. There are lots of rules to tipping.</h3> <p>Typically, what we heard from friends in the industry is that $1 per beer as a tip is probably okay (unless you have more involved staff, like with a tasting) but that you have to account for what drinks you’re getting, and for the type of bar that it might be (like if you have a server and bartender, they may be pooling tips). If you order something complex, like a Ramos Gin Fizz shaken the historic 8 minutes, $1 a drink is not suitable and a surefire way to piss off the bartender. Likewise, if you want to establish better service, or to move your way to being treated like a regular, tip bigger and in cash. Just logical, ain’t it. BUT, tipping is not a guarantee for anything. In this industry, people live off tips, so NO, it’s not like it’s just something extra for good service. It’s making bills for a lot of people.</p> <h3>10. Treat bartenders like the professionals they truly are.</h3> <p>This is definitely a repeat of rule #1, “Be Human,” but it’s just that important. If you want to see what a bartender in a craft cocktail bar is working on or is excited about, don’t have that conversation when it’s 15 deep on a Saturday night. Stop by on a Tuesday when it’s only every-other-seat-filled at the bar. That’s when it’s best to stop in, have a tipple, and really learn. And that’s the best way to get to know a bartender.</p> <p>There are few better ways to learn new bartending skills and cocktails than from professional bartenders while they are serving you a drink. <a href="https://speakingeasypodcast.com/simple-tips-learn-cocktails-bartender/" rel="nofollow" target="_blank">We’ve even written about doing so before</a>.</p> <h2>Have other ideas for being a better bar patron? Let us know in the feedback!</h2> <p><em>We’d like to send a shout-out and thanks to Jason and the whole crew at Red Derby! Check out their WednesdayCocktail nights when Jason is whipping up fine drinks and tending bar. Tell him Speaking Easy sent you and then he’ll let us know and feed our egos! </em></p> <p>The post <a href="https://speakingeasypodcast.com/episode-079-better-bar-patron/" rel="nofollow" target="_blank">Episode #079 – Being a Better Bar Patron</a> appeared first on <a href="https://speakingeasypodcast.com" rel="nofollow" target="_blank">Speaking Easy</a>.</p>

Episode #079: Being a Better Bar Patron

The Gimlet cocktail may not make the headlines in terms of gin cocktails, but we think that’s undeserved. The overly-sweet gimlets that many are familiar with are actually more true to the history of the drink, which was often 50/50 gin/sweetened lime juice or lime cordial. But this isn’t a one-trick pony of sweetness. With some variations, a whole world can open. First, the classic. We’ll use Marlowe’s Gin Gimlet even though it may not be the original. Marlowe’s Gin Gimlet  2 oz gin 1 3/4 oz Rose’s Lime Juice  The Bartender’s Bible by Gary Regan lists the recipe as:  2 fl oz Plymouth Gin 1⁄2 fl oz Rose’s lime juice Garnish with lime wedge  French Gimlet:  2 oz gin 1 oz elderflower liqueur 1/2 oz fresh lime juice  Combine in a shaker, add ice, shake, strain into cocktail glass, and enjoy. Garden Gimlet from Stir &amp; Stain:  6 mint leaves  1/2 oz basil simple syrup (recipe found through here)  2 oz Gin (Hendrick’s)  3/4 oz freshly squeezed lime juice Mint leaf for garnish  Muddle the mint and basil simple syrup together. Add gin,  lime juice and fill shaker 2/3 full with ice. Shake and strain into a chilled cocktail glass. Garnish with one mint leaf. Homemade Lemon Cordial     1 cup sugar 3/4 cup water 1 cup fresh lemon juice 1 grated lemon zest 1 1/2 tsp citric acid Optional: If ya fancy, add 1 1/2 tbsp of rose water to the recipe. If you want to use limes  Combine sugar, water, lemon juice, and zest on medium-high heat, stirring. You can drink with soda water if you’d like, or use it in your cocktails. Vesper Gimlet Cocktail (inspired by James Bond)    1 oz of Gin 1/2 oz of vodka 1/2 oz of Lillet Blanc 1 1/2 oz homemade lemon cordial  The post Episode #082 – The Gimlet Cocktail appeared first on Speaking Easy.

<p>The Gimlet cocktail may not make the headlines in terms of gin cocktails, but we think that’s undeserved. The overly-sweet gimlets that many are familiar with are actually more true to the history of the drink, which was often 50/50 gin/sweetened lime juice or lime cordial. But this isn’t a one-trick pony of sweetness. With some variations, a whole world can open.</p> <p>First, the classic. We’ll use Marlowe’s Gin Gimlet even though it may not be the original.</p> <h3>Marlowe’s Gin Gimlet</h3> <ul> <li>2 oz gin</li> <li>1 3/4 oz Rose’s Lime Juice</li> </ul> <h3><a href="http://amzn.to/2u6oYV0" rel="noopener nofollow" target="_blank">The Bartender’s Bible</a> by Gary Regan lists the recipe as:</h3> <ul> <li>2 fl oz Plymouth Gin</li> <li>1⁄2 fl oz Rose’s lime juice</li> <li>Garnish with lime wedge</li> </ul> <h3>French Gimlet:</h3> <ul> <li>2 oz gin</li> <li>1 oz elderflower liqueur</li> <li>1/2 oz fresh lime juice</li> </ul> <p>Combine in a shaker, add ice, shake, strain into cocktail glass, and enjoy.</p> <h3>Garden Gimlet from <a href="http://stirandstrain.com/2012/08/08/variation-on-a-gimlet-with-mint-basil/" rel="noopener nofollow" target="_blank">Stir &amp; Stain:</a></h3> <ul> <li>6 mint leaves<br/> </li> <li>1/2 oz basil simple syrup (recipe found through here)<br/> </li> <li>2 oz Gin (Hendrick’s)<br/> </li> <li>3/4 oz freshly squeezed lime juice</li> <li>Mint leaf for garnish</li> </ul> <p>Muddle the mint and basil simple syrup together. Add gin,  lime juice and fill shaker 2/3 full with ice. Shake and strain into a chilled cocktail glass. Garnish with one mint leaf.</p> Homemade Lemon Cordial    <ul> <li>1 cup sugar</li> <li>3/4 cup water</li> <li>1 cup fresh lemon juice</li> <li>1 grated lemon zest</li> <li>1 1/2 tsp citric acid</li> <li>Optional: If ya fancy, add 1 1/2 tbsp of rose water to the recipe. If you want to use limes</li> </ul> <p>Combine sugar, water, lemon juice, and zest on medium-high heat, stirring. You can drink with soda water if you’d like, or use it in your cocktails.</p> Vesper Gimlet Cocktail (inspired by James Bond)   <ul> <li>1 oz of Gin</li> <li>1/2 oz of vodka</li> <li>1/2 oz of Lillet Blanc</li> <li>1 1/2 oz homemade lemon cordial</li> </ul> <p>The post <a href="https://speakingeasypodcast.com/episode-082-gimlet-cocktail/" rel="nofollow" target="_blank">Episode #082 – The Gimlet Cocktail</a> appeared first on <a href="https://speakingeasypodcast.com" rel="nofollow" target="_blank">Speaking Easy</a>.</p>

Episode #082 – The Gimlet Cocktail

Do you like vodka? No? Neither do we, but it is America’s most popular spirit (accounts for approximately one-third of all spirits sales by volume), so we felt obliged to finally talk about it on the show. People that like vodka tell us that good vodka doesn’t taste like anything. So for some bartenders that means it is a blank canvas, ready to absorb any and all flavors added to it by mixers, modifiers, and garnishes. For others, like us, it is more aptly analogized to the “paint” application on your computer; no matter what you do with it, it will never be a masterpiece. Three classic vodka cocktails we can endorse:  Bloody Mary (but better with Gin or Tequila) Moscow Mule (Mules and Bucks of all varieties) White Russian (but that’s just like, your opinion, man)  Easy Pineapple-Vodka infusion  Pineapple vodka 1 pineapple cut into 1-inch square chunks 750 ml bottle of vodka 1 week, stir each day, strain through a mesh strainer and/or cheesecloth.  Is that a sports drink? Cocktail I like to pour two ounces of pineapple vodka in a highball glass, top with 4 oz of club soda and several dashes of Angostura bitters on top. Mint sprig garnish.  2 oz. pineapple-infused vodka 4 oz. club soda Several dashes of aromatic bitters  Do You Have Something with Vodka? Cocktail  2 oz. vodka 3 oz. Jordan’s Tart Cranberry Syrup ½ oz. Crème de Mure (blackberry liqueur) ½ oz. lime juice 2-3 fresh Basil leaves Lemon wheel for garnish  Combine ingredients in a shaker, add ice and shake until outside is frosty. Muddle 2-3 fresh Basil leaves in an Old Fashioned glass. Add one large cube, and strain contents of shaker over a fresh cube. A quick stir, and serve. Jordan’s Tart Cranberry Syrup  2 pounds fresh or frozen cranberries (8 cups), chopped 3/4 cup sugar 2 1/2 cups water Pinch of salt 1 tablespoon fresh lemon juice  Directions for Tart Cranberry Syrup In a large saucepan, combine the cranberries, sugar, water, and salt and bring to a boil. Simmer over medium heat, stirring, until the sugar dissolves and the mixture is bright red– about 8 minutes. Strain the syrup through a fine sieve (or cheesecloth) set over a heatproof bowl, without pressing. Stir in the lemon juice. Let the syrup cool completely, then funnel it into glass bottles and refrigerate until chilled, about 1 hour. Shake before serving. Is a Vodka Sour a thing?  2 oz. Tito’s vodka 1  oz. lemon juice ¾  oz. simple syrup 3-4 thin slices of cucumber  Combine all in a shaker, add ice, and shake well. Double strain into a chilled coupe, and garnish with a cucumber round. Nostrovia! The post Episode #078- Vodka, Really? appeared first on Speaking Easy.

<p>Do you like vodka? No? Neither do we, but it is America’s most popular spirit (accounts for approximately one-third of all spirits sales by volume), so we felt obliged to finally talk about it on the show.</p> <p>People that like vodka tell us that good vodka doesn’t taste like anything. So for some bartenders that means it is a blank canvas, ready to absorb any and all flavors added to it by mixers, modifiers, and garnishes. For others, like us, it is more aptly analogized to the “paint” application on your computer; no matter what you do with it, it will never be a masterpiece.</p> <p>Three classic vodka cocktails we can endorse:</p> <ul> <li>Bloody Mary (but better with Gin or Tequila)</li> <li>Moscow Mule (Mules and Bucks of all varieties)</li> <li>White Russian (but that’s just like, your opinion, man)</li> </ul> <h3>Easy Pineapple-Vodka infusion</h3> <ul> <li>Pineapple vodka</li> <li>1 pineapple cut into 1-inch square chunks</li> <li>750 ml bottle of vodka</li> <li>1 week, stir each day, strain through a mesh strainer and/or cheesecloth.</li> </ul> <h3>Is that a sports drink? Cocktail</h3> <p>I like to pour two ounces of pineapple vodka in a highball glass, top with 4 oz of club soda and several dashes of Angostura bitters on top. Mint sprig garnish.</p> <ul> <li>2 oz. pineapple-infused vodka</li> <li>4 oz. club soda</li> <li>Several dashes of aromatic bitters</li> </ul> <h3>Do You Have Something with Vodka? Cocktail</h3> <ul> <li>2 oz. vodka</li> <li>3 oz. Jordan’s Tart Cranberry Syrup</li> <li>½ oz. Crème de Mure (blackberry liqueur)</li> <li>½ oz. lime juice</li> <li>2-3 fresh Basil leaves</li> <li>Lemon wheel for garnish</li> </ul> <p>Combine ingredients in a shaker, add ice and shake until outside is frosty. Muddle 2-3 fresh Basil leaves in an Old Fashioned glass. Add one large cube, and strain contents of shaker over a fresh cube. A quick stir, and serve.</p> <h3>Jordan’s Tart Cranberry Syrup</h3> <ul> <li>2 pounds fresh or frozen cranberries (8 cups), chopped</li> <li>3/4 cup sugar</li> <li>2 1/2 cups water</li> <li>Pinch of salt</li> <li>1 tablespoon fresh lemon juice</li> </ul> <p><em>Directions for Tart Cranberry Syrup</em></p> <p>In a large saucepan, combine the cranberries, sugar, water, and salt and bring to a boil. Simmer over medium heat, stirring, until the sugar dissolves and the mixture is bright red– about 8 minutes.</p> <p>Strain the syrup through a fine sieve (or cheesecloth) set over a heatproof bowl, without pressing. Stir in the lemon juice. Let the syrup cool completely, then funnel it into glass bottles and refrigerate until chilled, about 1 hour. Shake before serving.</p> <h3>Is a Vodka Sour a thing?</h3> <ul> <li>2 oz. Tito’s vodka</li> <li>1  oz. lemon juice</li> <li>¾  oz. simple syrup</li> <li>3-4 thin slices of cucumber</li> </ul> <p>Combine all in a shaker, add ice, and shake well. Double strain into a chilled coupe, and garnish with a cucumber round.</p> <h2>Nostrovia!</h2> <p>The post <a href="https://speakingeasypodcast.com/episode-078-vodka-really/" rel="nofollow" target="_blank">Episode #078- Vodka, Really?</a> appeared first on <a href="https://speakingeasypodcast.com" rel="nofollow" target="_blank">Speaking Easy</a>.</p>

Episode #078: Vodka, Really?

notes The post Episode #095 – American Gin appeared first on Speaking Easy.

<p>notes</p> <p>The post <a href="https://speakingeasypodcast.com/episode-095-american-gin/" rel="nofollow" target="_blank">Episode #095 – American Gin</a> appeared first on <a href="https://speakingeasypodcast.com" rel="nofollow" target="_blank">Speaking Easy</a>.</p>

#095: American Gin

As we’ve talked about before, in our Sours Episode especially, there are 3 fruits that are more essential to making cocktails than the rest: lemons, limes, and oranges. While the former two are typically added to drinks as part of the drink-making, the last one—oranges—has its importance in an earlier stage—production—in the form of orange liqueurs. As pointed out in one of our favorite books for the beginning home bartender, The 12 Bottle Bar: A Dozen Bottles. Hundreds of Cocktails. A New Way to Drink., orange liqueurs are part of the essential building blocks for hundreds of famous cocktails: Margarita, Sidecar, White Lady, Mai Tai, and Corpse Reviver No. 2, to name just a few of the more famous ones. While there are other variations, such as the cognac-based Grand Marnier, the two most famous orange liqueurs are Triple Sec and Curaçao. In this episode, you’ll learn:  What triple sec and Curaçao are, and aren’t How to use triple sec and Curaçao in drinks Misconceptions about orange liqueurs Why Blue Curaçao in a bottle is bad, but homeland blue Curaçao could be a wonderful thing  So first, what are these liqueurs: Definitions Curaçao (kyur-uh-sao) is a liqueur flavored with the dried peel of the laraha citrus fruit, grown on the island of Curaçao. The laraha comes from a Valencia orange, but is a distinct fruit. It’s barely edible, but the peel has the character of the Valencia orange, and thus, the liqueur follows suit. Triple sec is a variety of Curaçao, as it is an orange-flavored liqueur made from the dried peels of bitter and sweet orange. Using Orange Liqueurs The liqueurs are sweetened with sugar (different kinds), and do have a sweetness to them, but not like that of pure sugar. They can, however, serve as a substitute for sugar most of the time, but you usually have to at least double the volume of orange liqueur as a sweetener compared to simple syrup. So, if a drink calls for ¼ oz of simple syrup, a general rule for the equivalent sweetness would be about ½ oz of orange liqueur, depending on the drink. To make blue Curaçao the cool way: Buy some Butterfly Pea Flowers and infuse a regular Curacao. It may be a bit more purple and takes a little more effort, but it’s probably better than whatever chemical dye is used for the bottled stuff. The post Episode #042: Orange Liqueurs – Triple Sec and Curaçao appeared first on Speaking Easy.

<p>As we’ve talked about before, in our <a href="http://speakingeasypodcast.com/sours-episode-010-speaking-easy-podcast/" rel="nofollow" target="_blank">Sours Episode</a> especially, there are 3 fruits that are more essential to making cocktails than the rest: lemons, limes, and oranges. While the former two are typically added to drinks as part of the drink-making, the last one—oranges—has its importance in an earlier stage—production—in the form of orange liqueurs. As pointed out in one of our favorite books for the beginning home bartender, <a href="http://amzn.to/2dqMFhz" rel="nofollow" target="_blank">The 12 Bottle Bar: A Dozen Bottles. Hundreds of Cocktails. A New Way to Drink.</a>, orange liqueurs are part of the essential building blocks for hundreds of famous cocktails: Margarita, Sidecar, White Lady, Mai Tai, and Corpse Reviver No. 2, to name just a few of the more famous ones. While there are other variations, such as the cognac-based Grand Marnier, the two most famous orange liqueurs are Triple Sec and Curaçao.</p> <h2>In this episode, you’ll learn:</h2> <ul> <li>What triple sec and Curaçao are, and aren’t</li> <li>How to use triple sec and Curaçao in drinks</li> <li>Misconceptions about orange liqueurs</li> <li>Why Blue Curaçao in a bottle is bad, but homeland blue Curaçao could be a wonderful thing</li> </ul> <h2>So first, what are these liqueurs:</h2> <h3>Definitions</h3> <p>Curaçao (kyur-uh-sao) is a liqueur flavored with the dried peel of the laraha citrus fruit, grown on the island of Curaçao. The laraha comes from a Valencia orange, but is a distinct fruit. It’s barely edible, but the peel has the character of the Valencia orange, and thus, the liqueur follows suit.</p> <p>Triple sec is a variety of Curaçao, as it is an orange-flavored liqueur made from the dried peels of bitter and sweet orange.</p> <h3>Using Orange Liqueurs</h3> <p>The liqueurs are sweetened with sugar (different kinds), and do have a sweetness to them, but not like that of pure sugar. They can, however, serve as a substitute for sugar most of the time, but you usually have to at least double the volume of orange liqueur as a sweetener compared to simple syrup. So, if a drink calls for ¼ oz of simple syrup, a general rule for the equivalent sweetness would be about ½ oz of orange liqueur, depending on the drink.</p> <h3>To make blue Curaçao the cool way:</h3> <p>Buy some <a href="http://amzn.to/2dqN43r" rel="nofollow" target="_blank">Butterfly Pea Flowers</a> and infuse a regular Curacao. It may be a bit more purple and takes a little more effort, but it’s probably better than whatever chemical dye is used for the bottled stuff.</p> <p>The post <a href="https://speakingeasypodcast.com/episode-042-orange-liqueurs-triple-sec-curacao/" rel="nofollow" target="_blank">Episode #042: Orange Liqueurs – Triple Sec and Curaçao</a> appeared first on <a href="https://speakingeasypodcast.com" rel="nofollow" target="_blank">Speaking Easy</a>.</p>

#042: Orange Liqueurs - Triple Sec and Curaçao

If we’ve said it once (we have), we’ve said it a thousand times (also probably true): fresh tastes better in cocktails. And as we enter the spring/summer season, farmers’ markets, backyard gardens, and balcony plant pots are back on the weekend list of things-to-do. So we figured we’d take this opportunity to explore just how to get the most out of your garden—and how we like to incorporate all of the herbs from these fresh finds into our cocktail palettes. Get out your green thumbs! First and foremost, if you don’t own a copy of The Drunken Botanist by Amy Stewart, then we don’t even know who you are anymore, person-on-the-internet. It’s a fantastically funny read and provides super helpful insights into the world of herbal and plant-centric drinking. If you have space to grow a few herbs or maybe you have a full garden, these are the ones we use the most and recommend having fresh at home as often as possible:  Mint (and varieties of it) Basil and Thai Basil Thyme Rosemary Cilantro  The Rickey Basil So basil has got a lot going on. As the cousin of mint (did ya know that?), basil comes in many different varieties all with kinds of different flavors and aromas. And as such, it’s tempting to simply switch out basil in your favorite julep recipes and call it a day—and there’s nothing wrong with that (see our Episode #019 – Juleps, More Than Just A Mint Julep for tips-and-tricks on that drink). But that can still be a sweet drink. So a Rickey Basil—based on a Gin Rickey, and with a name like a real person—is a great alternative. First, muddle 3-4 basil leaves in the bottom of a Collins glass with the juice from half a lime. For this drink, Thai Basil is the preferred variety, with a spicy, peppery, and anise/licorice type flavor. Then add ice, 5-6 oz of sparkling mineral water, 2 oz of good, juniper gin (like Beefeater), and 4 drops of peppercorn bitters (like these from The Cocktail Experiment). Give it a good stir and get ready for the ride of your life. “How Cel-Ray-geous!” So this is a complicated name. But if you don’t know Cel-Ray from Dr. Brown’s, then you should take a look-see. It’s old-school-cool with a celery spice that’s just unmistakable. It’s perfect for building a taller drink worth finding some of the magic stuff. Plus, with a little lemongrass in the mix, it’s like you’re making a meal. For this, drop a few strands of lemon grass in the bottom of a Collins glass, and muddle with ½ oz of lime juice. Then, drop in a sliver or two of cucumber (*this is such a clutch move here, folks*), then add ice, and top with 2 oz of a citrus-forward gin, like Tanqueray No. 10 or Bluecoat, and 4 oz (half a can) of Dr. Brown’s Cel-Ray. Drinks like a dream and perfect for brunch. Rhubarb-Basil: The Spring Fling Cocktail  1 ½ oz. Dry Gin ½ oz. Rhubarb Puree* 3-4 fresh Basil leaves, muddled hard Top with club soda (2-4 oz.)  Combine gin, puree, and basil leaves, in a shaker, add ice and shake well, strain into a highball glass filled with ice and top with club soda. Rhubarb Puree Ingredients: Twelve or Thirteen stalks of fresh rhubarb, ¾ cup of sugar, ¼ cup of water Method:  Chop the rhubarb into small 1/2-inch pieces Put in a medium saucepan with the sugar and water Cook, covered, stirring occasionally, over medium heat for about 10 minutes, until the rhubarb is soft Transfer the mixture to a food processor or blender (or use an immersion blender) and purée until smooth Set a fine mesh strainer over a bowl and pour the rhubarb through the strainer, pressing to get as much of the rhubarb pulp out as possible; a cheese cloth over the top of the strainer is also highly recommended  “Rosemary, Would You Look At the Thyme!” Nothing like the combination of scotch and grapefruit needs any alteration according to Alex, who considers that combination to be among the top in any cocktail he’s ever had. But you wanna go next level? With just a little bit of rosemary and thyme (just missing the parsley and sage), there is another level. A simple drink that will make the event the purist of whiskey drinkers pine for more. First, make some thyme simple syrup, because thyme can get a little wacky in drinks. For this, a 1: 1 ratio of sugar and water will do wonders. Add somewhere between 6-8 sprigs of thyme per ½ cup of liquid once the sugar has dissolved over medium heat. After adding the thyme, reduce heat. Add 3 oz of grapefruit juice, 1 ½ – 2 oz of an even-keeled, blended scotch, like Cutty Sark or J&amp;B, and ½ oz of the thyme syrup to a shaker and do your thang. Then strain into a Collins or double Old Fashioned glass with ice and garnish with a sprig of rosemary (which holds up way better in a glass than does thyme). The combination of the herbs, in both aroma and taste, will knock the socks off of any guest you have. Mint-Ginger: Lillet Sin cocktail  2 oz. Lillet blanc 4 mint leaves 1 lime wedge 1 thin slice of fresh ginger 1 bar spoon simple syrup (1:1) Perrier (or club soda) to top  In a rocks glass, muddle the mint, lime wedge, and slice of ginger, add ice, then 2 oz. Lillet, and top with Perrier. Stir well. Lemon-Thyme Gimlet  2 oz. Gin ¾ oz. fresh Meyer lemon juice ¾ oz. thyme simple syrup  Combine ingredients in a shaker, add ice and shake well. Strain into a chilled cocktail glass or couple.   Did we miss your favorite herb cocktail? Let us know below or on Instagram The post Episode #071 – Herb Cocktails, Grow a Cocktail Garden appeared first on Speaking Easy.

<p>If we’ve said it once (we have), we’ve said it a thousand times (also probably true): fresh tastes better in cocktails. And as we enter the spring/summer season, farmers’ markets, backyard gardens, and balcony plant pots are back on the weekend list of things-to-do. So we figured we’d take this opportunity to explore just how to get the most out of your garden—and how we like to incorporate all of the herbs from these fresh finds into our cocktail palettes. Get out your green thumbs!</p> <p>First and foremost, if you don’t own a copy of <a href="https://www.amazon.com/Drunken-Botanist-Amy-Stewart/dp/1616200464" rel="nofollow" target="_blank">The Drunken Botanist</a> by Amy Stewart, then we don’t even know who you are anymore, person-on-the-internet. It’s a fantastically funny read and provides super helpful insights into the world of herbal and plant-centric drinking.</p> <p>If you have space to grow a few herbs or maybe you have a full garden, these are the ones we use the most and recommend having fresh at home as often as possible:</p> <ol> <li>Mint (and varieties of it)</li> <li>Basil and Thai Basil</li> <li>Thyme</li> <li>Rosemary</li> <li>Cilantro</li> </ol> <h2>The Rickey Basil</h2> <p>So basil has got a lot going on. As the cousin of mint (did ya know that?), basil comes in many different varieties all with kinds of different flavors and aromas. And as such, it’s tempting to simply switch out basil in your favorite julep recipes and call it a day—and there’s nothing wrong with that (see our <a href="http://www.speakingeasypodcast.com/episode-019-juleps-just-mint-julep/" rel="nofollow" target="_blank"><em>Episode #019 – Juleps, More Than Just A Mint Julep</em></a> for tips-and-tricks on that drink). But that can still be a sweet drink. So a Rickey Basil—based on a Gin Rickey, and with a name like a real person—is a great alternative.</p> <p>First, muddle 3-4 basil leaves in the bottom of a Collins glass with the juice from half a lime. For this drink, Thai Basil is the preferred variety, with a spicy, peppery, and anise/licorice type flavor. Then add ice, 5-6 oz of sparkling mineral water, 2 oz of good, juniper gin (like Beefeater), and 4 drops of peppercorn bitters (like these from <a href="https://www.amazon.com/Cocktail-Experiment-Black-Pepper-Bitters/dp/B01KBCVMJ4" rel="nofollow" target="_blank">The Cocktail Experiment</a>). Give it a good stir and get ready for the ride of your life.</p> <h2>“How Cel-Ray-geous!”</h2> <p>So this is a complicated name. But if you don’t know <a href="https://www.amazon.com/Dr-Brown-Cel-Ray-Soda-12-Ounce/dp/B004H4PBPO" rel="nofollow" target="_blank">Cel-Ray from Dr. Brown’s</a>, then you should take a look-see. It’s old-school-cool with a celery spice that’s just unmistakable. It’s perfect for building a taller drink worth finding some of the magic stuff. Plus, with a little lemongrass in the mix, it’s like you’re making a meal.</p> <p>For this, drop a few strands of lemon grass in the bottom of a Collins glass, and muddle with ½ oz of lime juice. Then, drop in a sliver or two of cucumber (*this is such a clutch move here, folks*), then add ice, and top with 2 oz of a citrus-forward gin, like Tanqueray No. 10 or Bluecoat, and 4 oz (half a can) of Dr. Brown’s Cel-Ray. Drinks like a dream and perfect for brunch.</p> <h2>Rhubarb-Basil: The Spring Fling Cocktail</h2> <ul> <li>1 ½ oz. Dry Gin</li> <li>½ oz. Rhubarb Puree*</li> <li>3-4 fresh Basil leaves, muddled hard</li> <li>Top with club soda (2-4 oz.)</li> </ul> <p><em>Combine gin, puree, and basil leaves, in a shaker, add ice and shake well, strain into a highball glass filled with ice and top with club soda.</em></p> <h3>Rhubarb Puree</h3> <p>Ingredients: Twelve or Thirteen stalks of fresh rhubarb, ¾ cup of sugar, ¼ cup of water</p> <p>Method:</p> <ol> <li>Chop the rhubarb into small 1/2-inch pieces</li> <li>Put in a medium saucepan with the sugar and water</li> <li>Cook, covered, stirring occasionally, over medium heat for about 10 minutes, until the rhubarb is soft</li> <li>Transfer the mixture to a food processor or blender (or use an immersion blender) and purée until smooth</li> <li>Set a fine mesh strainer over a bowl and pour the rhubarb through the strainer, pressing to get as much of the rhubarb pulp out as possible; a cheese cloth over the top of the strainer is also highly recommended</li> </ol> <h2>“Rosemary, Would You Look At the Thyme!”</h2> <p>Nothing like the combination of scotch and grapefruit needs any alteration according to Alex, who considers that combination to be among the top in any cocktail he’s ever had. But you wanna go next level? With just a little bit of rosemary and thyme (<a href="https://en.wikipedia.org/wiki/Parsley,_Sage,_Rosemary_and_Thyme" rel="nofollow" target="_blank">just missing the parsley and sage</a>), there is another level. A simple drink that will make the event the purist of whiskey drinkers pine for more.</p> <p>First, make some thyme simple syrup, because thyme can get a little wacky in drinks. For this, a 1: 1 ratio of sugar and water will do wonders. Add somewhere between 6-8 sprigs of thyme per ½ cup of liquid once the sugar has dissolved over medium heat. After adding the thyme, reduce heat.</p> <p>Add 3 oz of grapefruit juice, 1 ½ – 2 oz of an even-keeled, blended scotch, like Cutty Sark or J&amp;B, and ½ oz of the thyme syrup to a shaker and do your thang. Then strain into a Collins or double Old Fashioned glass with ice and garnish with a sprig of rosemary (which holds up way better in a glass than does thyme). The combination of the herbs, in both aroma and taste, will knock the socks off of any guest you have.</p> <h2>Mint-Ginger: Lillet Sin cocktail</h2> <ul> <li>2 oz. Lillet blanc</li> <li>4 mint leaves</li> <li>1 lime wedge</li> <li>1 thin slice of fresh ginger</li> <li>1 bar spoon simple syrup (1:1)</li> <li>Perrier (or club soda) to top</li> </ul> <p><em>In a rocks glass, muddle the mint, lime wedge, and slice of ginger, add ice, then 2 oz. Lillet, and top with Perrier. Stir well.</em></p> <h2>Lemon-Thyme Gimlet</h2> <ul> <li>2 oz. Gin</li> <li>¾ oz. fresh Meyer lemon juice</li> <li>¾ oz. thyme simple syrup</li> </ul> <p><em>Combine ingredients in a shaker, add ice and shake well. Strain into a chilled cocktail glass or couple.</em></p> <p> </p> <h2><em>Did we miss your favorite herb cocktail? Let us know below or on <a href="https://www.instagram.com/speakingeasypodcast" rel="nofollow" target="_blank">Instagram</a></em></h2> <p>The post <a href="https://speakingeasypodcast.com/episode-071-herb-cocktails-grow-cocktail-garden/" rel="nofollow" target="_blank">Episode #071 – Herb Cocktails, Grow a Cocktail Garden</a> appeared first on <a href="https://speakingeasypodcast.com" rel="nofollow" target="_blank">Speaking Easy</a>.</p>

#071: Herb Cocktails, Grow a Cocktail Garden

This is a bit of a different episode, where Alex and Jordan turn one of their trademarked* phrases, “Research &amp; Drinkin’,” to tackle a little about their process for finding inspiration. This includes some of the resources that we use for finding inspiration—whether books, magazines, or websites. Some of these are obvious crossovers (e.g. Imbibe has a great print magazine as well as a go-to website) but just deal with the fact that we put them in our favorite formats. You’ll be fine. Just a few to check out when you need your next idea: Books Vintage Spirits and Forgotten Cocktails: From the Alamagoozlum to the Zombie 100 Rediscovered Recipes and the Stories Behind Them by Ted Haigh. “Dr. Cocktail” mixes up one of the best little reference books on old drinks that are worth a try to the more advanced home bartender. Plus, this little book is SPIRAL-BOUND so that you can actually use it on the bar. More recipe books need to take notice! Magazines Imbibe Magazine: Imbibe is truly a great resource for drinkers of spirits and non-alcoholic mixtures alike. One of the reasons we like the print copy is precisely for the variety you find—in both octane and family-friendly—when flipping through the pages. Always giddy when Imbibe arrives at our doors (in case you’re wondering, Jordan and Alex do not live in the same apartment/bar, which surprised even us). Websites PUNCH (http://punchdrink.com/): PUNCH is a great online publication with a massive database of great drinks, from the pre-Prohibition classics to the ultra-modern chic. You can even search by ingredients (just how AM I supposed to use Bonal?) and match it to something tried-and-true as needed. A definite for your bookmarks today. Jordan’s Go-To Websites—  Boston Difford’s Guide Homebartendr Tuxedo No. 2 Stir &amp; Strain Apartment Bartender Jeffery Morgenthaler The Drink Blog Two for the Bar  Alex’s Go-To Websites—  Difford’s Guide Roberts &amp; June The Cocktail Guru Com Tuxedo No. 2 Ginhound Stir &amp; Strain The Spirits Business  What resources do you use on the regular for your home bartending needs? Let us know! *But not actually as of yet, so seriously we hope you don’t steal it because we’d be really sad if you did. And when we’re sad, our podcasts are sad, which makes other people sad. The sadness. The post Episode #083 – The Research of Drinking appeared first on Speaking Easy.

<p>This is a bit of a different episode, where Alex and Jordan turn one of their trademarked* phrases, “Research &amp; Drinkin’,” to tackle a little about their process for finding inspiration. This includes some of the resources that we use for finding inspiration—whether books, magazines, or websites. Some of these are obvious crossovers (e.g. Imbibe has a great print magazine as well as a go-to website) but just deal with the fact that we put them in our favorite formats. You’ll be fine.</p> <p>Just a few to check out when you need your next idea:</p> <h2>Books</h2> <p><a href="http://amzn.to/2tabxQQ" rel="noopener nofollow" target="_blank">Vintage Spirits and Forgotten Cocktails: From the Alamagoozlum to the Zombie 100 Rediscovered Recipes and the Stories Behind Them</a> by Ted Haigh. “Dr. Cocktail” mixes up one of the best little reference books on old drinks that are worth a try to the more advanced home bartender. Plus, this little book is SPIRAL-BOUND so that you can actually use it on the bar. More recipe books need to take notice!</p> <h2>Magazines</h2> <p><a href="http://amzn.to/2tabsg0" rel="noopener nofollow" target="_blank">Imbibe</a> Magazine: Imbibe is truly a great resource for drinkers of spirits and non-alcoholic mixtures alike. One of the reasons we like the print copy is precisely for the variety you find—in both octane and family-friendly—when flipping through the pages. Always giddy when Imbibe arrives at our doors (in case you’re wondering, Jordan and Alex do not live in the same apartment/bar, which surprised even us).</p> <h2>Websites</h2> <p>PUNCH (<a href="http://punchdrink.com/" rel="nofollow" target="_blank">http://punchdrink.com/</a>): PUNCH is a great online publication with a massive database of great drinks, from the pre-Prohibition classics to the ultra-modern chic. You can even search by ingredients (just how AM I supposed to use Bonal?) and match it to something tried-and-true as needed. A definite for your bookmarks today.</p> <h2>Jordan’s Go-To Websites—</h2> <ul> <li>Boston</li> <li>Difford’s Guide</li> <li>Homebartendr</li> <li>Tuxedo No. 2</li> <li>Stir &amp; Strain</li> <li>Apartment Bartender</li> <li>Jeffery Morgenthaler</li> <li>The Drink Blog</li> <li>Two for the Bar</li> </ul> <h2>Alex’s Go-To Websites—</h2> <ul> <li>Difford’s Guide</li> <li>Roberts &amp; June</li> <li>The Cocktail Guru</li> <li>Com</li> <li>Tuxedo No. 2</li> <li>Ginhound</li> <li>Stir &amp; Strain</li> <li>The Spirits Business</li> </ul> <h1><em>What resources do you use on the regular for your home bartending needs? Let us know!</em></h1> <p>*But not actually as of yet, so seriously we hope you don’t steal it because we’d be really sad if you did. And when we’re sad, our podcasts are sad, which makes other people sad. The sadness.</p> <p>The post <a href="https://speakingeasypodcast.com/episode-083-research-drinking/" rel="nofollow" target="_blank">Episode #083 – The Research of Drinking</a> appeared first on <a href="https://speakingeasypodcast.com" rel="nofollow" target="_blank">Speaking Easy</a>.</p>

Episode #083: The Research of Drinking

Happy #BourbonHeritageMonth from the Speaking Easy Crew! We’re going full bourbon this month, bringing you #30DaysOfBourbon for our favorite native spirit. Toast with us all month with episodes, amazing guests, and other features along the way. Cheers to being a better (bourbon) drinker! During the month of September, we, like many brown spirits enthusiasts, turn to America’s Native Spirit, Bourbon, for our imbibing pleasure. Prior to today, we’ve covered bourbon many, many times (i.e. in basically every episode and of course, in more depth, during our Episode #038: Bourbon Cocktails). But here we take a deeper look at the spirit itself. In this week’s episode, Jordan and Alex talk about:  Bourbon’s place in the lore of American drinking The Speaking Easy Crew’s recent trip to the holy land of Bourbon–Kentucky A little bit about their favorite sights, sounds, scents, and of course, tastes, from all over Bourbon Country Other favorite spots in the country to enjoy Bourbon Favorite parts of meeting people and talkin’ bourbon in Louisville, Bardstown, and Loretto How to make Bourbon part of your regular drinking repertoire (if it isn’t already)  Future Episodes Additionally, throughout the rest of the month we’ll be covering all sorts of things, ranging from:  The history of bourbon Making bourbon (the right and wrong ways) What a true “master distiller” is What makes Kentucky such an amazing place for bourbon Understanding, selecting, and tasting bourbon A bit about bourbon and food  We look forward to celebrating with you–and tippling all sorts of great American-made spirits. Let us know how you like to take your bourbon through our Feedback! The post Episode #090 – Bourbon Heritage Month appeared first on Speaking Easy.

<p><em>Happy <a href="https://www.instagram.com/explore/tags/bourbonheritagemonth/" rel="nofollow" target="_blank">#BourbonHeritageMonth</a> from the Speaking Easy Crew! We’re going full bourbon this month, bringing you <a href="https://www.instagram.com/explore/tags/30daysofbourbon/" rel="nofollow" target="_blank">#30DaysOfBourbon</a> for our favorite native spirit. Toast with us all month with episodes, amazing guests, and other features along the way. Cheers to being a better (bourbon) drinker!</em></p> <p>During the month of September, we, like many brown spirits enthusiasts, turn to America’s Native Spirit, Bourbon, for our imbibing pleasure. Prior to today, we’ve covered bourbon many, many times (i.e. in basically every episode and of course, in more depth, during our <a href="https://speakingeasypodcast.com/episode-038-bourbon-cocktails/" rel="nofollow" target="_blank">Episode #038: Bourbon Cocktails</a>). But here we take a deeper look at the spirit itself.</p> <p>In this week’s episode, Jordan and Alex talk about:</p> <ul> <li>Bourbon’s place in the lore of American drinking</li> <li>The Speaking Easy Crew’s recent trip to the holy land of Bourbon–Kentucky</li> <li>A little bit about their favorite sights, sounds, scents, and of course, tastes, from all over Bourbon Country</li> <li>Other favorite spots in the country to enjoy Bourbon</li> <li>Favorite parts of meeting people and talkin’ bourbon in Louisville, Bardstown, and Loretto</li> <li>How to make Bourbon part of your regular drinking repertoire (if it isn’t already)</li> </ul> <h2>Future Episodes</h2> <p>Additionally, throughout the rest of the month we’ll be covering all sorts of things, ranging from:</p> <ul> <li>The history of bourbon</li> <li>Making bourbon (the right and wrong ways)</li> <li>What a true “master distiller” is</li> <li>What makes Kentucky such an amazing place for bourbon</li> <li>Understanding, selecting, and tasting bourbon</li> <li>A bit about bourbon and food</li> </ul> <p>We look forward to celebrating with you–and tippling all sorts of great American-made spirits.</p> <p><em>Let us know how you like to take your bourbon through our Feedback!</em></p> <p>The post <a href="https://speakingeasypodcast.com/episode-090-bourbon-heritage-month/" rel="nofollow" target="_blank">Episode #090 – Bourbon Heritage Month</a> appeared first on <a href="https://speakingeasypodcast.com" rel="nofollow" target="_blank">Speaking Easy</a>.</p>

Episode #090: Bourbon Heritage Month

Emma Janzen

On this episode, we talk with Emma Janzen, author of Mezcal: The History, Craft &amp; Cocktails of the World’s Ultimate Artisanal Spirit. Emma is a journalist, photographer, and editor based in Chicago, where she currently works as the digital content editor at Imbibe Magazine. We’ve talked about mezcal previously in Episode #017, and we both consider mezcal one of our favorite spirits. In our conversation with Emma, we go beyond the basics into a discussion of the variety of agave plants distilled into mezcal, terrior, traditional production and distillation methods, and the opportunities and challenges for scaling production while remaining true to the history, tradition, and methods of such a storied spirit. Emma shares with us her thoughts on the taste and complexity of mezcals, and the variety of flavors among them. She mentions that after tasting countless varieties, her palate often finds the nearly ubiquitously mentioned smokiness of mezcal to be secondary to other primary flavor notes. We talk a bit about recommended brands, particularly those which are more widely distributed. Of course, we also talk about mezcal cocktails, especially the recipes included in Emma’s book. Many of us first discovered mezcal for ourselves with a variation on a classic tequila cocktail, but it is much too versatile liquor to limit yourself to making tequila substitutions. The layers of flavor in mezcal means that it does well with fruit and citrus, herbs, bitter, sour, and earthy flavors. It also mixes well with other base spirits such as rum and whiskey. There are a ton of great new mezcal recipes to try in the book. Below is one of our favorites, just for a taste. Age of Discovery:  3/4 oz. Cruzan Blackstrap Rum 3/4 oz. Del Maguey Vida mezcal 1/4 oz. Luxardo maraschino liqueur 1/4 oz. turbinado and raw maguey sap syrup 1 dash of Angostura bitters Garnish with Nanche berries (sub maraschino cherry)  Method: Stir ingredients together with ice in a rocks glass. Garnish with berries or a cherry.     The post Episode #088 – Interview with Emma Janzen appeared first on Speaking Easy.

<p>On this episode, we talk with Emma Janzen, author of <em><a href="http://speakingeasypodcast.us14.list-manage.com/track/click?u=6f24ae7b1d13d7034577f664c&amp;id=bb33a098b8&amp;e=6c2508b45c" rel="noopener nofollow" target="_blank">Mezcal: The History, Craft &amp; Cocktails of the World’s Ultimate Artisanal Spirit</a></em>. Emma is a journalist, photographer, and editor based in Chicago, where she currently works as the digital content editor at Imbibe Magazine.</p> <p>We’ve talked about mezcal previously in <a href="https://speakingeasypodcast.com/episode-017-mezcal/?mc_cid=c52d9b1680&amp;mc_eid=6c2508b45c" rel="nofollow" target="_blank">Episode #017</a>, and we both consider mezcal one of our favorite spirits. In our conversation with Emma, we go beyond the basics into a discussion of the variety of agave plants distilled into mezcal, terrior, traditional production and distillation methods, and the opportunities and challenges for scaling production while remaining true to the history, tradition, and methods of such a storied spirit.</p> <p>Emma shares with us her thoughts on the taste and complexity of mezcals, and the variety of flavors among them. She mentions that after tasting countless varieties, her palate often finds the nearly ubiquitously mentioned smokiness of mezcal to be secondary to other primary flavor notes. We talk a bit about recommended brands, particularly those which are more widely distributed.</p> <p>Of course, we also talk about mezcal cocktails, especially the recipes included in Emma’s book. Many of us first discovered mezcal for ourselves with a variation on a classic tequila cocktail, but it is much too versatile liquor to limit yourself to making tequila substitutions. The layers of flavor in mezcal means that it does well with fruit and citrus, herbs, bitter, sour, and earthy flavors. It also mixes well with other base spirits such as rum and whiskey.</p> <p>There are a ton of great new mezcal recipes to try in the book. Below is one of our favorites, just for a taste.</p> <p><strong>Age of Discovery:</strong></p> <ul> <li>3/4 oz. Cruzan Blackstrap Rum</li> <li>3/4 oz. Del Maguey Vida mezcal</li> <li>1/4 oz. Luxardo maraschino liqueur</li> <li>1/4 oz. turbinado and raw maguey sap syrup</li> <li>1 dash of Angostura bitters</li> <li>Garnish with Nanche berries (sub maraschino cherry)</li> </ul> <p><em>Method:</em> Stir ingredients together with ice in a rocks glass. Garnish with berries or a cherry.</p> <p> </p> <p> </p> <p>The post <a href="https://speakingeasypodcast.com/episode-088-interview-emma-janzen/" rel="nofollow" target="_blank">Episode #088 – Interview with Emma Janzen</a> appeared first on <a href="https://speakingeasypodcast.com" rel="nofollow" target="_blank">Speaking Easy</a>.</p>

#088: Interview with Emma Janzen, author of Mezcal

Mezcal is known as the smokier cousin of the more well-known tequila, and the difference can be a bit more confusing. One of our listeners requested an episode exploring this complex agave-based spirit, and we’re more than happy to oblige. Especially since we’re such big fans of the concoction. So first things first, all tequila is mezcal, but mezcal is not tequila. They are both made from agave, a cactus-like (but not actually a cactus) plant, and both made in Mexico. Tequila is a subset because it uses a particular kind of agave (blue agave), while mezcal can use any variation of 11 types of agave. Further, mezcal is roasted underground, while tequila is not cooked. It is this latter process that gives them the distinct flavor difference, similar to the difference in flavor profiles of Highland Scotch (lighter and fruitier) and Islay Scotch (heavy smoked peat flavor). While this isn’t a perfect analogy, we find it helpful to think of it in that way. In this episode, you’ll learn:  The basic difference between mezcal and tequila How to use the difference to create new and interesting cocktails A few of our favorite brands Cocktails to feature with your newfound love of mezcal  Recipes: La Vida Mezcal (Smoky Negroni)  1 oz mezcal 1 oz sweet vermouth 1 oz Campari Orange garnish  I Left My Heart in Acapulco Mezcal Sour  1 1/4 oz mezcal 1/4 Cynar 1/2 oz fresh lemon juice 1/2 oz agave nectar (or thyme-infused simple syrup) 2 dashes orange bitters  Mezcal Paloma  1 1/2 oz mezcal 1/2 oz fresh lime juice 2 oz grapefruit soda Grapefruit half-wheel garnishIn addition to the above cocktails, you should absolutely play around with mezcal in virtually any other style of cocktail, include an Old Fashioned, Mezcalarita, or any number of combinations for a Sour.Select Mezcals  Del Maguey Vida (~$35): smoke, agave, earthiness Fidencio 80 or 89.4 proof (~$35): herbaceous, nutty Tosba Espadin ($40): spice, smoke, caramel Pierde Almas La Puritita Verda ($40): MInerality, strong agave  Other Features: More on Tequila vs. Mezcal From Vogue: Move Over, Tequila: Why Artisanal Mezcal Is on the Rise From Food Republic (penned by Jeffrey Morgenthaler, one of our all-time favorite bartending bloggers: What Does TV’s Jon Taffer Really Know About Bar Science? – Recently, Jon Taffer, the host of the TV show Bar Rescue, said that mezcal was made from the same stuff as mescaline. Which it is absolutely not. So this is a juicy open letter, but also hits some key bartending points. And please, stay away from mescaline.   “Para todo mal mexcal, y para todo bien, tambien.”  “For ever ill, Mezcal, and for every good as well.”  UPDATE: Listener Submitted Cocktail: Peach Fire We should have guessed that this episode, which was inspired by one of our listeners, would inspire some of our other listeners to make some drinks! We loved this one shared by @thebarlesstender on Instagram: The Peach Fire.  @speakingeasypodcast I just finished your episode on Mezcal and thought I’d share one of my drinks with you. This is how to make a Peach Fire: 1.5oz Joven Mezcal .75oz Amaro .75oz Orange Torres 1oz Lime Juice Lots of @feebrothersperu Peach bitters Hope you try it and enjoy! #cocktail #cocktails #homebar #homebartender #apartmentbar #mixology #mixologist #drinkporn #craftcocktails #craftcocktail #mezcal #amaro #montenegro #orange #orangetorres #lime #peach #bitters #feebrothers #glassware #sweet #smoky #citrus #smoke #limepeel #colossal #icecube A photo posted by Alex Drumm (@thebarlesstender) on Apr 13, 2016 at 2:16pm PDT      1.5oz Joven Mezcal .75oz Amaro .75oz Orange Torres 1oz Lime Juice Lots of Fee Brothers Peach BittersThanks for the submission, @thebarlesstender! We love it, and we’d love to see more! Remember to tag your creations with #ToBeingABetterDrinker!The post Episode #017 – Mezcal appeared first on Speaking Easy.

<p>Mezcal is known as the <a href="https://www.instagram.com/p/BBoVzwxgVy2/" rel="nofollow" target="_blank">smokier cousin</a> of the more well-known tequila, and the difference can be a bit more confusing. One of our listeners requested an episode exploring this complex agave-based spirit, and we’re more than happy to oblige. Especially since we’re such big fans of the concoction.</p> <p>So first things first, <a href="http://www.epicurious.com/archive/drinking/spirits/mezcal" rel="nofollow" target="_blank">all tequila is mezcal, but mezcal is not tequila</a>. They are both made from agave, a cactus-like (but not actually a cactus) plant, and both made in Mexico. Tequila is a subset because it uses a particular kind of agave (blue agave), while mezcal can use any variation of 11 types of agave. Further, mezcal is roasted underground, while tequila is not cooked. It is this latter process that gives them the distinct flavor difference, similar to the difference in flavor profiles of Highland Scotch (lighter and fruitier) and Islay Scotch (heavy smoked peat flavor). While this isn’t a perfect analogy, we find it helpful to think of it in that way.</p> <h2>In this episode, you’ll learn:</h2> <ul> <li>The basic difference between mezcal and tequila</li> <li>How to use the difference to create new and interesting cocktails</li> <li>A few of our favorite brands</li> <li>Cocktails to feature with your newfound love of mezcal</li> </ul> <h2>Recipes:</h2> <h3>La Vida Mezcal (Smoky Negroni)</h3> <ul> <li>1 oz mezcal</li> <li>1 oz sweet vermouth</li> <li>1 oz Campari</li> <li>Orange garnish</li> </ul> <h3>I Left My Heart in Acapulco Mezcal Sour</h3> <ul> <li>1 1/4 oz mezcal</li> <li>1/4 Cynar</li> <li>1/2 oz fresh lemon juice</li> <li>1/2 oz agave nectar (or thyme-infused simple syrup)</li> <li>2 dashes orange bitters</li> </ul> <h3>Mezcal Paloma</h3> <ul> <li>1 1/2 oz mezcal</li> <li>1/2 oz fresh lime juice</li> <li>2 oz grapefruit soda</li> <li>Grapefruit half-wheel garnish</li></ul>In addition to the above cocktails, you should absolutely play around with mezcal in virtually any other style of cocktail, include an <a href="http://speakingeasypodcast.com/recipe-old-fashioned/" rel="nofollow" target="_blank">Old Fashioned</a>, <a href="http://speakingeasypodcast.com/classic-margarita-recipe/" rel="nofollow" target="_blank">Mezcalarita</a>, or any number of combinations for a <a href="http://speakingeasypodcast.com/sours-recipes/" rel="nofollow" target="_blank">Sour</a>.<br><h2>Select Mezcals</h2> <ul> <li>Del Maguey Vida (~$35): smoke, agave, earthiness</li> <li>Fidencio 80 or 89.4 proof (~$35): herbaceous, nutty</li> <li>Tosba Espadin ($40): spice, smoke, caramel</li> <li>Pierde Almas La Puritita Verda ($40): MInerality, strong agave</li> </ul> <h2>Other Features:</h2> <p>More on <a href="http://mezcalphd.com/2012/08/tequila-vs-mezcal/" rel="nofollow" target="_blank">Tequila vs. Mezcal</a></p> <p>From Vogue: <a href="http://www.vogue.com/13296742/mezcal-ancient-artisanal-cocktail-tequila/" rel="nofollow" target="_blank">Move Over, Tequila: Why Artisanal Mezcal Is on the Rise</a></p> <p>From Food Republic (penned by <a href="http://www.jeffreymorgenthaler.com/" rel="nofollow" target="_blank">Jeffrey Morgenthaler</a>, one of our all-time favorite bartending bloggers: <a href="http://www.foodrepublic.com/2016/03/31/what-does-tvs-jon-taffer-really-know-about-bar-science/" rel="nofollow" target="_blank">What Does TV’s Jon Taffer Really Know About Bar Science?</a> – Recently, Jon Taffer, the host of the TV show Bar Rescue, said that mezcal was made from the same stuff as mescaline. Which it is absolutely not. So this is a juicy open letter, but also hits some key bartending points. And please, stay away from mescaline.</p> <p> </p> <h1><em>“Para todo mal mexcal, y para todo bien, tambien.” </em></h1> <h1><em>“For ever ill, Mezcal, and for every good as well.”</em></h1> <h3></h3> <h3>UPDATE: Listener Submitted Cocktail: Peach Fire</h3> <p>We should have guessed that this episode, which was inspired by one of our listeners, would inspire some of our other listeners to make some drinks! We loved this one shared by <a href="https://www.instagram.com/thebarlesstender/" rel="nofollow" target="_blank">@thebarlesstender</a> on Instagram: The Peach Fire.</p> <blockquote> <p><a href="https://www.instagram.com/p/BEJ7ta6oo8R/" rel="nofollow" target="_blank">@speakingeasypodcast I just finished your episode on Mezcal and thought I’d share one of my drinks with you. This is how to make a Peach Fire: 1.5oz Joven Mezcal .75oz Amaro .75oz Orange Torres 1oz Lime Juice Lots of @feebrothersperu Peach bitters Hope you try it and enjoy! #cocktail #cocktails #homebar #homebartender #apartmentbar #mixology #mixologist #drinkporn #craftcocktails #craftcocktail #mezcal #amaro #montenegro #orange #orangetorres #lime #peach #bitters #feebrothers #glassware #sweet #smoky #citrus #smoke #limepeel #colossal #icecube</a></p> <p>A photo posted by Alex Drumm (@thebarlesstender) on Apr 13, 2016 at 2:16pm PDT</p> </blockquote> <p></p> <p> </p> <ul> <li>1.5oz Joven Mezcal</li> <li>.75oz Amaro</li> <li>.75oz Orange Torres</li> <li>1oz Lime Juice</li> <li>Lots of Fee Brothers Peach Bitters</li></ul>Thanks for the submission, <a href="https://www.instagram.com/thebarlesstender/" rel="nofollow" target="_blank">@thebarlesstender</a>! We love it, and we’d love to see more! Remember to tag your creations with <a href="https://www.instagram.com/explore/tags/tobeingabetterdrinker/" rel="nofollow" target="_blank">#ToBeingABetterDrinker</a>!<br><p>The post <a href="https://speakingeasypodcast.com/episode-017-mezcal/" rel="nofollow" target="_blank">Episode #017 – Mezcal</a> appeared first on <a href="https://speakingeasypodcast.com" rel="nofollow" target="_blank">Speaking Easy</a>.</p>

#017: Mezcal

Ahhhh….the sound of drinking in the morning! While we don’t always suggest mixing caffeine and alcohol (Red Bull &amp; Vodka is on the permanent “no way” list), coffee offers an intriguing flavor partner to many drinks. From vermouth to Amari, to all sorts of brown liquors, there’s a lot to offer. In this week’s episode, we explore:  How to bring coffee into the flavor profile of your drinks How (and when) to serve coffee drinks Making coffee drinks with certain kinds of coffee Just how to balance the caffeine with the relaxing elements of an adult cocktail  Recipes Espresso Martini  2 oz Vodka 1⁄2 oz Simple syrup 1⁄2 oz Kahlúa 1 oz Freshly brewed espresso or cold brew concentrate  Garnish with 3 coffee beans The Dude (from Xavier Herit, bartender at New York City’s Wallflower)  1 1⁄2oz cognac 3⁄4oz chilled coffee 1⁄2oz Demerara sugar 1⁄2oz heavy cream 1⁄2oz ruby port 4 dashes Angostura bitters 1 egg  Combine and dry shake (without ice) well, and then add ice and shake until well blended. Strain Good Morning Old Fashioned First, ya gotta make Coffee Bitters  2-3 tbsp ground espresso (illy is a great brand) 2 small cinnamon sticks 1/2 tsp cardamom 3 whole clove Peel of 2 lemons 6 oz high proof grain alcohol (white whiskey or unaged brandy preferred)  Combine and let sit in a cool, dark place for 4-5 days. Strain through a cheesecloth. For the cocktail: Then 1 demerara sugar cube muddled with 4-5 dashes coffee bitters and a little water to soften the cube, then pour 2 oz of VSOP brandy or bourbon (rye is a little distracting). The post Episode #094 – Coffee Cocktails appeared first on Speaking Easy.

<p>Ahhhh….the sound of drinking in the morning! While we don’t always suggest mixing caffeine and alcohol (Red Bull &amp; Vodka is on the permanent “no way” list), coffee offers an intriguing flavor partner to many drinks. From vermouth to Amari, to all sorts of brown liquors, there’s a lot to offer.</p> <h3>In this week’s episode, we explore:</h3> <ul> <li>How to bring coffee into the flavor profile of your drinks</li> <li>How (and when) to serve coffee drinks</li> <li>Making coffee drinks with certain kinds of coffee</li> <li>Just how to balance the caffeine with the relaxing elements of an adult cocktail</li> </ul> <h2>Recipes</h2> <h3>Espresso Martini</h3> <ul> <li>2 oz Vodka</li> <li>1⁄2 oz Simple syrup</li> <li>1⁄2 oz Kahlúa</li> <li>1 oz Freshly brewed espresso or cold brew concentrate</li> </ul> <p>Garnish with 3 coffee beans</p> <h3>The Dude</h3> <p>(from Xavier Herit, bartender at New York City’s Wallflower)</p> <ul> <li>1 1⁄2oz cognac</li> <li>3⁄4oz chilled coffee</li> <li>1⁄2oz Demerara sugar</li> <li>1⁄2oz heavy cream</li> <li>1⁄2oz ruby port</li> <li>4 dashes Angostura bitters</li> <li>1 egg</li> </ul> <p>Combine and dry shake (without ice) well, and then add ice and shake until well blended. Strain</p> <h3>Good Morning Old Fashioned</h3> <p>First, ya gotta make Coffee Bitters</p> <ul> <li>2-3 tbsp ground espresso (<a href="https://www.amazon.com/Ground-Espresso-Roast-Coffee-Packaging/dp/B007PDDDWC?th=1" rel="nofollow" target="_blank">illy is a great brand</a>)</li> <li>2 small cinnamon sticks</li> <li>1/2 tsp cardamom</li> <li>3 whole clove</li> <li>Peel of 2 lemons</li> <li>6 oz high proof grain alcohol (white whiskey or unaged brandy preferred)</li> </ul> <p>Combine and let sit in a cool, dark place for 4-5 days. Strain through a cheesecloth.</p> <p>For the cocktail: Then 1 demerara sugar cube muddled with 4-5 dashes coffee bitters and a little water to soften the cube, then pour 2 oz of VSOP brandy or bourbon (rye is a little distracting).</p> <p>The post <a href="https://speakingeasypodcast.com/episode-094-coffee-cocktails/" rel="nofollow" target="_blank">Episode #094 – Coffee Cocktails</a> appeared first on <a href="https://speakingeasypodcast.com" rel="nofollow" target="_blank">Speaking Easy</a>.</p>

Episode #094: Coffee Cocktails

Negroni Week is a week-long celebration of a great cocktail and an effort to raise money for charities around the world. Learn more about this three-part classic and the many variations. We’ve mentioned Negroni countless times on the show. Until now, we haven’t done a show specifically about this wonderful and wonderfully simple drink. It’s Negroni Week, a bar charity week that we strongly endorse as good drinking for a good cause. A Negroni is a summer favorite of ours while the Boulevardier (subbing bourbon for gin) tends to reprise the role of its cold weather doppelgänger. A Perfect Negroni is a Negroni of equal parts – an ounce each of dry gin, Campari, and sweet vermouth – and is what we mean when we talk about Negroni. Plenty of bartenders will honestly tell you they actually prefer it we a little less Campari, and plenty wouldn’t make it any other way. For vermouths, we favor Carpano Antica Formula and Punt e Mes, but definitely explore your vermouth options for your favorite. Cinzano Rosso, Cocchi Vermouth di Torino, and Martini &amp; Rossi Rosso are also good options. You should also feel free to explore amaro other than Campari, although we also recommend finding another name for any variation you decide is repeatable. The Man about Town is one of our favorite variations that uses two ounces of rye, and substitutes an ounce of Cynar for Campari, and a brandied or maraschino cherry for an orange peel. Negroni can be served up or on the rocks with equally successful results, but if you are serving it up, make sure to stir the drink very well to chill the liquid, and you’ll definitely want to chill the glass either in the freezer or with ice while making the drink. Our favorites our Negroni and Boulevardier, but the combination of Campari and sweet vermouth is a bitter-sweet symphony that plays well with plenty of base liquors other than gin and bourbon. Mezcal, Repasado Tequila, Jamaican Rum, Rye Whiskey to name a few we trust. Vodka? No, sorry, not vodka. We were reluctant to try it and decided we’d live vicariously through Kara Newman, writer for Wine Enthusiast, and accept that the vodka variation is a poor substitute. Perfect Negroni  1 oz. dry gin 1 oz. Campari 1 oz. sweet vermouth Orange twist  Combine ingredients in mixing glass, add ice, and stir until well chilled. Stain into a rocks glass over fresh ice. Garnish with a twist of orange. OPTIONAL: some like to add a dash or two of orange bitters. Americano  1 oz. Campari 1 oz. sweet vermouth 4 oz. club soda Twist of lemon  Add Campari and vermouth to a highball glass, add ice, then top with club soda. A quick stir will suffice. Garnish with a twist of lemon. Negroni Sbagliato “messed up”  1 oz. Campari 1 oz. sweet vermouth 1 oz. sparkling white wine Orange peel or wheel (depending on how fruity you feel)  Combine vermouth and Campari in ice filled Old Fashioned glass. Top with sparkling wine and give it a brief stir. Garnish with orange peel. Caffè Negroni  1 ½ oz. Campari 1 ½ oz. sweet vermouth ½ oz. cold brew coffee ½ oz. mescal  Combine ingredients in mixing glass, add ice, and stir until well chilled. Stain into a rocks glass over fresh ice. Garnish with a twist of orange. The post Episode #077 – Negroni Cocktail Week and the Many Variations appeared first on Speaking Easy.

<p>Negroni Week is a week-long celebration of a great cocktail and an effort to raise money for charities around the world. Learn more about this three-part classic and the many variations.</p> <p>We’ve mentioned Negroni countless times on the show. Until now, we haven’t done a show specifically about this wonderful and wonderfully simple drink. It’s <a href="https://negroniweek.com/" rel="nofollow" target="_blank">Negroni Week</a>, a bar charity week that we strongly endorse as good drinking for a good cause.</p> <p>A Negroni is a summer favorite of ours while the Boulevardier (subbing bourbon for gin) tends to reprise the role of its cold weather doppelgänger.</p> <p>A Perfect Negroni is a Negroni of equal parts – an ounce each of dry gin, Campari, and sweet vermouth – and is what we mean when we talk about Negroni. Plenty of bartenders will honestly tell you they actually prefer it we a little less Campari, and plenty wouldn’t make it any other way.</p> <p>For vermouths, we favor Carpano Antica Formula and Punt e Mes, but definitely explore your vermouth options for your favorite. Cinzano Rosso, Cocchi Vermouth di Torino, and Martini &amp; Rossi Rosso are also good options.</p> <p>You should also feel free to explore amaro other than Campari, although we also recommend finding another name for any variation you decide is repeatable. The <em>Man about Town</em> is one of our favorite variations that uses two ounces of rye, and substitutes an ounce of Cynar for Campari, and a brandied or maraschino cherry for an orange peel.</p> <p>Negroni can be served up or on the rocks with equally successful results, but if you are serving it up, make sure to stir the drink very well to chill the liquid, and you’ll definitely want to chill the glass either in the freezer or with ice while making the drink.</p> <p>Our favorites our Negroni and Boulevardier, but the combination of Campari and sweet vermouth is a bitter-sweet symphony that plays well with plenty of base liquors other than gin and bourbon. Mezcal, Repasado Tequila, Jamaican Rum, Rye Whiskey to name a few we trust.</p> <p>Vodka? No, sorry, not vodka. We were reluctant to try it and decided we’d <a href="https://karanewman.wordpress.com/2012/02/23/would-you-put-vodka-in-your-negroni/" rel="nofollow" target="_blank">live vicariously</a> through Kara Newman, writer for Wine Enthusiast, and accept that the vodka variation is a poor substitute.</p> <p><strong>Perfect Negroni</strong></p> <ul> <li>1 oz. dry gin</li> <li>1 oz. Campari</li> <li>1 oz. sweet vermouth</li> <li>Orange twist</li> </ul> <p><em>Combine ingredients in mixing glass, add ice, and stir until well chilled. Stain into a rocks glass over fresh ice. Garnish with a twist of orange. OPTIONAL: some like to add a dash or two of orange bitters.</em></p> <p><strong>Americano</strong></p> <ul> <li>1 oz. Campari</li> <li>1 oz. sweet vermouth</li> <li>4 oz. club soda</li> <li>Twist of lemon</li> </ul> <p><em>Add Campari and vermouth to a highball glass, add ice, then top with club soda. A quick stir will suffice. Garnish with a twist of lemon.</em></p> <p><strong>Negroni Sbagliato “<em>messed up”</em></strong></p> <ul> <li>1 oz. Campari</li> <li>1 oz. sweet vermouth</li> <li>1 oz. sparkling white wine</li> <li>Orange peel or wheel (depending on how fruity you feel)</li> </ul> <p><em>Combine vermouth and Campari in ice filled Old Fashioned glass. Top with sparkling wine and give it a brief stir. Garnish with orange peel.</em></p> <p><strong>Caff</strong><strong>è Negroni</strong></p> <ul> <li>1 ½ oz. Campari</li> <li>1 ½ oz. sweet vermouth</li> <li>½ oz. cold brew coffee</li> <li>½ oz. mescal</li> </ul> <p><em>Combine ingredients in mixing glass, add ice, and stir until well chilled. Stain into a rocks glass over fresh ice. Garnish with a twist of orange.</em></p> <p>The post <a href="https://speakingeasypodcast.com/episode-077-negroni-cocktail/" rel="nofollow" target="_blank">Episode #077 – Negroni Cocktail Week and the Many Variations</a> appeared first on <a href="https://speakingeasypodcast.com" rel="nofollow" target="_blank">Speaking Easy</a>.</p>

Episode #077: Negroni Cocktail Week and the Many Variations

In this episode, we talk about brandy — a distilled spirit made by distilling wine. You may have heard of Cognac, but what about Armagnac, Pisco, or Stravecchio? How about a few classic brandy cocktails? You learn about all of that and more in Episode #023 – Brandy. Quotes “Claret is the liquor for boys; port for men; but he who aspires to be a hero must drink brandy.” ― Samuel Johnson “Hell is full of musical amateurs: music is the brandy of the damned. May not one lost soul be permitted to abstain?” ― George Bernard Shaw, Man and Superman Most Well-Known Varieties of Brandies Cognac: The most famous of all, this variety comes from the southwestern region of Cognac in France (funny how that worked out). Double-distilled in pot stills, this is the version that the other varieties are measured up to, and within this family are some of the most expensive bottles in the world of any kind of liquor. Armagnac: The lesser-known-but-still-well-known cousin to Cognac, the biggest difference in the production of Armagnac is that it is made in a single-continuous distilled in a copper still before being aged in oak casks. Brandy de Jerez: From the area surrounding Andalusia, Spain, this strain is also used in some sherries. Pisco: The South American spirit is most famous in a Pisco Sour, but is also hilariously included in the Phil Collins cocktail, a relative of the well-known Tom Collins. Grappa: Although consider part of the “peasant brandy” family (because while most brandies are made with the juices of the full grapes, while the peasants are made with the skins and other scraps), grappa is a grape liquor distilled in Italy. Applejack: Brandy made from apples, the flavor is sweet and pairs very well with whiskey, especially for fall cocktails. The most well-known brand is Laird’s from New Jersey. Grades of Brandy These grades only legally apply to Cognac and Armagnac, but other brandies will often use them on the bottles.  V.S. (“very special”): the youngest brandy in the blend has been stored for at least two years in a cask. V.S.O.P. (“very superior old pale”): a blend in which the youngest brandy is stored for at least four years in a cask. XO (“extra old”) or “Napoléon”: a blend in which the youngest brandy is stored for at least six years. There are older versions, but these are the primary versions. We recommend using at least V.S.O.P. in your cocktails.  Brandy Cocktail Recipes: Stinger: Simple and straight-forward. It is sweet, and was, during its heyday, considered an ideal nightcap.  1 1/2 oz brandy 3/4 oz white crème de menthe (if you use green crème de menthe, you get a Green Hornet).  Pour ingredients into a mixing glass, and stir until blended. Sidecar: A Prohibition-era classic, this drink can only truly flourish with the freshest of lemon juice.  3/4 ounce Cointreau 3/4 ounce lemon juice 1 1/2 ounces cognac  Shake well and strain into a sugar-rimmed glass. Jack Rose: An apple brandy classic, this drink it sure to be a sweet treat for those new to the joys of brown fruit liquor.  1 ounce fresh lemon juice 1/2 ounce grenadine 2 ounces applejack  Fog Cutter: A true classic in the Tiki category, this drink takes a while to assemble, but then again, so do most Tiki cocktails. This version taken from Food &amp; Wine’s interpretation of the Trader Vic’s classic. Brandy isn’t necessarily the feature, but it’s certainly in there somewhere.  Ice 1 1/2 ounces white rum 1/2 ounce gin 1/2 ounce brandy 2 ounces fresh orange juice 1 ounce fresh lemon juice 1/2 ounce orgeat (almond-flavored syrup) 1/2 ounce Amontillado sherry 1 mint sprig  Fill a cocktail shaker with ice. Add the white rum, gin, brandy, orange and lemon juices and orgeat and shake well. Strain into an ice-filled highball glass and float the Amontillado sherry on top. Garnish with the mint sprig. Other Features: Top Ten Most Expensive Spirits In The World by Chilled Magazine: Yup, got a few Cognacs on this list. Another famous Brandy: singer and star of the early 2000s hit show “Moesha” Busta Rhymes – Pass The Courvoisier Part II feat. P. Diddy &amp; Pharrell – Courvoisier is a brand of cognac owned by Beam Suntory, produced in Jarnac in the Charente region of France. Beyoncé – XO  The post Episode #023 – Brandy Cocktails appeared first on Speaking Easy.

<p>In this episode, we talk about brandy — a distilled spirit made by distilling wine. You may have heard of Cognac, but what about Armagnac, Pisco, or Stravecchio? How about a few classic brandy cocktails? You learn about all of that and more in Episode #023 – Brandy.</p> <h2>Quotes</h2> <blockquote><p>“Claret is the liquor for boys; port for men; but he who aspires to be a hero must drink brandy.” ― Samuel Johnson</p></blockquote> <blockquote><p>“Hell is full of musical amateurs: music is the brandy of the damned. May not one lost soul be permitted to abstain?” ― George Bernard Shaw, Man and Superman</p></blockquote> <h2>Most Well-Known Varieties of Brandies</h2> <h3>Cognac:</h3> <p>The most famous of all, this variety comes from the southwestern region of Cognac in France (funny how that worked out). Double-distilled in pot stills, this is the version that the other varieties are measured up to, and within this family are some of the most expensive bottles in the world of any kind of liquor.</p> <h3>Armagnac:</h3> <p>The lesser-known-but-still-well-known cousin to Cognac, the biggest difference in the production of Armagnac is that it is made in a single-continuous distilled in a copper still before being aged in oak casks.</p> <h3>Brandy de Jerez:</h3> <p>From the area surrounding Andalusia, Spain, this strain is also used in some sherries.</p> <h3>Pisco:</h3> <p>The South American spirit is most famous in a Pisco Sour, but is also hilariously included in the Phil Collins cocktail, a relative of the well-known Tom Collins.</p> <h3>Grappa:</h3> <p>Although consider part of the “peasant brandy” family (because while most brandies are made with the juices of the full grapes, while the peasants are made with the skins and other scraps), grappa is a grape liquor distilled in Italy.</p> <h3>Applejack:</h3> <p>Brandy made from apples, the flavor is sweet and pairs very well with whiskey, especially for fall cocktails. The most well-known brand is <a href="http://www.lairdandcompany.com/products_applejack.htm" rel="nofollow" target="_blank">Laird’s</a> from New Jersey.</p> <h2>Grades of Brandy</h2> <p>These grades only legally apply to Cognac and Armagnac, but other brandies will often use them on the bottles.</p> <ul> <li><strong>V.S. (“very special”):</strong> the youngest brandy in the blend has been stored for at least two years in a cask.</li> <li><strong>V.S.O.P. (“very superior old pale”):</strong> a blend in which the youngest brandy is stored for at least four years in a cask.</li> <li><strong>XO (“extra old”) or “Napoléon”:</strong> a blend in which the youngest brandy is stored for at least six years.</li> <li>There are older versions, but these are the primary versions. We recommend using at least V.S.O.P. in your cocktails.</li> </ul> <h2>Brandy Cocktail Recipes:</h2> <h3>Stinger:</h3> <p>Simple and straight-forward. It is sweet, and was, during its heyday, considered an ideal nightcap.</p> <ul> <li>1 1/2 oz brandy</li> <li>3/4 oz white crème de menthe (if you use green crème de menthe, you get a Green Hornet).</li> </ul> <p>Pour ingredients into a mixing glass, and stir until blended.</p> <h3>Sidecar:</h3> <p>A Prohibition-era classic, this drink can only truly flourish with the freshest of lemon juice.</p> <ul> <li>3/4 ounce Cointreau</li> <li>3/4 ounce lemon juice</li> <li>1 1/2 ounces cognac</li> </ul> <p>Shake well and strain into a sugar-rimmed glass.</p> <h3>Jack Rose:</h3> <p>An apple brandy classic, this drink it sure to be a sweet treat for those new to the joys of brown fruit liquor.</p> <ul> <li>1 ounce fresh lemon juice</li> <li>1/2 ounce grenadine</li> <li>2 ounces applejack</li> </ul> <h3>Fog Cutter:</h3> <p>A true classic in the Tiki category, this drink takes a while to assemble, but then again, so do most Tiki cocktails. This version taken from <a href="http://www.foodandwine.com/recipes/fog-cutter-cocktails-2008" rel="nofollow" target="_blank">Food &amp; Wine’s</a> interpretation of the <a href="http://tradervics.com/" rel="nofollow" target="_blank">Trader Vic’s</a> classic. Brandy isn’t necessarily the feature, but it’s certainly in there somewhere.</p> <ul> <li>Ice</li> <li>1 1/2 ounces white rum</li> <li>1/2 ounce gin</li> <li>1/2 ounce brandy</li> <li>2 ounces fresh orange juice</li> <li>1 ounce fresh lemon juice</li> <li>1/2 ounce orgeat (almond-flavored syrup)</li> <li>1/2 ounce Amontillado sherry</li> <li>1 mint sprig</li> </ul> <p>Fill a cocktail shaker with ice. Add the white rum, gin, brandy, orange and lemon juices and orgeat and shake well. Strain into an ice-filled highball glass and float the Amontillado sherry on top. Garnish with the mint sprig.</p> <h2>Other Features:</h2> <p><a href="http://chilledmagazine.com/top_tens-detail/top-ten-most-expensive-spirits/" rel="nofollow" target="_blank">Top Ten Most Expensive Spirits In The World</a> by Chilled Magazine: Yup, got a few Cognacs on this list.</p> <p>Another famous Brandy: singer and star of the early 2000s hit show “<a href="https://www.youtube.com/watch?v=k3pLrBuSDvM" rel="nofollow" target="_blank">Moesha</a>”</p> <p><a href="https://www.youtube.com/watch?v=oDzg7bM4ER4" rel="nofollow" target="_blank">Busta Rhymes – Pass The Courvoisier Part II feat. P. Diddy &amp; Pharrell </a>– Courvoisier is a brand of cognac owned by Beam Suntory, produced in Jarnac in the Charente region of France.</p> <p><a href="https://www.youtube.com/watch?v=3xUfCUFPL-8" rel="nofollow" target="_blank">Beyoncé – XO </a></p> <p>The post <a href="https://speakingeasypodcast.com/episode-023-brandy-cocktails/" rel="nofollow" target="_blank">Episode #023 – Brandy Cocktails</a> appeared first on <a href="https://speakingeasypodcast.com" rel="nofollow" target="_blank">Speaking Easy</a>.</p>

#023: Brandy Cocktails

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