Breaking Spirits

This week, we continue our discussion of all things pisco with the wonderful Diana Delgado Cornejo! We move into a discussion of what makes pisco pisco, the things that make Peruvian and Chilean pisco distinctly different, some other spirits that are closely related to pisco, along with much more!

Cocktail Discussed:

O'Higgins's Kick

1 oz. Alto del Carmen Chilean Pisco

3/4 oz. Silkie The Midnight Irish Whiskey

3/4 oz. lemon juice

1/2 oz. Zoco Pacharán Navarro

2 dashes Angostura bitters

Combine all ingredients in a cocktail shaker with ice, and shake until well chilled. Strain into a coupe glass, and garnish with a lemon wedge.

This week, we are joined by the wonderful Diana Delgado Cornejo to talk about pisco! We talk about the still highly disputed origins of the spirit, Jesuits, the not so hotly disputed origins of the Pisco Sour, and much more in this first part of our discussion!

Cocktail Discussed:

Humbolt Sour

1 1/2 oz. Viñas de Oro Pisco Puro Quebranta

3/4 oz. Schlichte Steinhagen

1/4 oz. Blandy's 5 Years Old Malmsey Madeira

1 oz, fresh lemon juice

1 egg white

Three dashes Angostura bitters

Combine all ingredients save the bitters in a cocktail shaker, and dry shake for around thirty seconds. Add ice, and shake for 15 - 20 seconds, or until frost forms on the outside of the shaker. Strain into a coupe glass, and dash the bitters across the top.

Further Reading:

Spirits of Latin America by Ivy Mix

The Life and Passions of Victor V. Morris, Creator of the Pisco Sour- Guillermo L. Toro-Lira

This week, we are again joined by Witney Seibold as we continue our discussion of all things rye whiskey! In this second part, we focus in on the revival of rye whiskey as a style, how that lead to the birth of the craft whiskey market, and the elephant in the room that is MGP. Join us for all of that and more!

Cocktail Discussed:

KZY

2 oz. St. George Dry Rye Reposado Gin

1 oz. Jardesca Sweet Vermouth

1/4 oz. SLO de Vie Fig Aguardent

3 drops orange bitters

Combine all ingredients in a mixing glass with ice, and stir until well diluted. Strain into a coupe, and serve with a lemon twist.

This week, we are joined by Witney Seibold as we begin a discussion of the original American Whiskey- Rye! Join us as we talk about why rye came before bourbon, the difference between a Monongahela and Baltimore style rye, and how rye almost died out!

Cocktail discussed:

Fancy Dutch:

1 1/2 oz. Hudson Whiskey NY Do the Rye Thing

1/2 oz. Asbach Uralt Brandy

3/4 oz. lemon juice

1/4 oz. Rock 12 Quince Liqueur

Combine all ingredients in a shaker with ice, and shake 12 -15 seconds, or until frost forms on the exterior of the shaker. Strain into a coupe glass, and garnish with a lemon twist.

This week, we continue our discussion of the wide world of celebrity spirits with Ocavio Chaidez! We discuss the passion behind Steven Soderbergh's singani brand, the "passion" underlying Mark Wahlberg's tequila brand, and have the podcast's first ever game segment! Join us for all of this and much more!

Drink Discussed:

Cantua Blossom

1 1/2 oz. Singani 63

1 oz. fresh orange juice

1/4 oz. Zoco Pacharán Navarro

1 barspoon Malahat Ginger Rum

Combine all ingredients in a shaker with ice, and shake vigorously until ice forms on the outside of the shaker. Strain into a coupe glass, and garnish with an orange twist.

This week, we're joined by Ocavio Chaidez as we begin a two part exploration of the world of celebrity spirits! From George Clooney's tequila to Post Malone's rosé, we talk about how this whole trend got started, if these brands are worth all the hype, and much more in this part 1!

Drink discussed:

King of the Hill

2 oz. Mullholland Distilling gin

1/2 oz. Valdespino Manzanilla Deliciosa

1/2 oz. Lava Cap Winery Love Wave

1 barspoon Falcon Spirits Apertivo Aplomado

Combine all ingredients in a mixing glass with ice, and stir for 10 -12 seconds. Strain into a coupe glass, and garnish with a lemon twist.

This week, in preparation for St. Patrick's Day, we're taking another look at the Emerald Isle's rich distilling history! We are once again joined by Jarad Coats as we take a deep dive into the history of Irish whiskey. We look at how Ireland went from the progenitor of whiskey and the largest supplier in the world to the near extinction of the industry, and how the island has begun a tremendous rebound. It's a long and winding road, and we hope that you enjoy as you join us for the journey! Drinks Discussed: Lámfada 1 1/2 oz. Kilbeggan Single Pot Still Whiskey 3/4 oz. Victus Amaro 1/2 oz. Orange Blossom Mead 1/4 oz. Celtic Honey Liqueur 2 dashes Pitch Dark Cacao Bitters Combine all ingredients in a mixing glass with ice, and still well. Strain into a coupe, express an orange peel over the surface, and serve. Emerald & Amber 3/4 oz. The Legendary Midnight Silkie Whisky 3/4 oz. Boomsma Cloosterbitter 3/4 oz. fresh orange juice 3/4 oz. Vadespino Vermouth Combine all ingredients in a shaker with ice, and shake forcefully for 12 - 15 seconds, until frost forms on the outside of the shaker. Strain into a coupe glass, and garnish with an orange twist. Additional Resources: Little Bear Bottle Shop (https://www.instagram.com/littlebearbottleshop/?hl=en) A Glass Apart: Irish Single Pot Still Whiskey by Fionnan O'Connor

This week, to close out our month of drinking in media, we decided to do something a little different. To help with this, we are joined by the wonderful Starlette Cravens for a conversation about drinking in Twin Peaks, as well as a broader discussion of the show as a whole. We hope that you enjoy as you join us for a journey through the cult series and the broader world around it! Drinks discussed: Sparkwood & 21 1 oz. Occitan Gin 3/4 oz. lemon juice 1/2 oz. Hinterhaus Bierschapps Topo Chico Shake the first three ingredients together and strain into a fizz or highball glass over fresh ice. Top with the Topo Chico and serve. The Mystery of G 1 1/2 oz Kiyomi White Rum 3/4 oz. lemon juice 1/2 oz. Calwise Spirits Smoked Cherry Gin 1/4 oz. Heirloom American Alkermes Liqueur 1 egg white 1 barspoon Stark Spirits Espresso Liqueur Combine all ingredients save the espresso liqueur in a cocktail shaker, and shake vigorously without ice. Add ice, and shake again until frost forms on the outside of the shaker. Strain into a coupe glass, and using an eyedropper, make the letter G on top of the foam with the espresso liqueur.

This week, we continue our discussion of drinks and cinema with the wonderful Marc Heuck! The discussion turns to how drinks can be used to establish setting, as well as characters. We talk about drinking and Tarantino, the Polynesian Pearl Diver and other elements of tiki culture that have crept into film, and much more!

Drink Discussed:

El Pico Punch

1 oz. fresh lime juice

3/4 oz. orange juice

1/2 oz. Honey Syrup

1/2 oz. Calwise Spirits Falernum

1 oz. Knight Gabriello Grappa di Chianti

1 oz. J&B Scotch

1/2 oz. Golden Beaver Distillery Honey Run Whiskey

1/2 oz. Lazzaroni Amaretto

3/4 oz. Amaro Averna

1/2 oz. Cioco

Combine all ingredients in a cocktail shaker, and vigorously shake with ice until frost forms on the outside of the tin. Open pour into a brandy snifter or large mug, and fill to the top with additional crushed ice as needed.

This week, we're kicking off a month long special, taking a look at the intersection of drinking and cinema! And to start off, we've brought back the wonderful Jordan Paley to talk about cocktails that got a boost from appearing on film- whether by being introduced to an all new audience, or revitalizing a classic cocktail! Join us as we discuss the influence pop culture has on our drinking, and settle in for the show!

Drinks Discussed:

Sideways Sling:

3/4 oz. Gravedigger Mezcal Style Agave Spirit

3/4 oz. Goleta Red 'Fiesta' Agave Spirit

1/4 oz. Jägermeister

1/3 oz. Muirwood 2019 Merlot

3/4 oz. Lemon Juice

1 dash Orange bitters

1 dash Angostura Bitters

1 oz. Topo Chico

Inspired by the Singapore Sling recipe as published in Smuggler's Cove by Martin and Rebecca Cate

Add the seltzer to the bottom of a highball or footed pilsner glass. Combine the rest of the ingredients in a cocktail shaker with ice, and shake until well chilled. Strain into the prepared glass, and top with cracked ice. Garnish with a lemon twist and two pineapple chunks.

The Backlots:

2 oz. Sia Blended Scotch Whiskey

3/4 oz. fresh lime juice

1/2 oz. Luxardo Apricot Liquore Della Lupa

1/4 oz. Ventura Spirits Strawberry Brandy

Combine all ingredeints in a shaker with ice, and shake for about 15 seconds, or until frost forms on the outside of the shaker. Strain into a coupe glass, and garnish with a lime twist and a fresh strawberry.

This week, we finishing ushering in the New Year with our discussion of Champagne! On this extra sized episode, we talk about the regional pride of the Champagnois, how the region fought to protect the uniqueness of their product, and their country in the Second World War!

Cocktails Discussed:

Sauf l'Honneur

1 oz. Pimm's Cup No. 1

1 oz. Schlichte Steinhager Gin

2 fresh strawberries

1 teaspoon powdered sugar

2 oz. Schramsberg Blanc de Noirs

Muddle the strawberries and sugar with the Steinhager in the bottom of a cocktail shaker, and then add the Pimm's and ice, and shake until well chilled. Fine stain into a champagne flute, top with the Blanc de Noirs, and garnish with a whole strawberry.

Operation Bodyguard

2 oz. Verpooten Advocaat

1/2 oz. Spirit Works Barrel Aged Sloe Gin

1 oz. Valdespino Manzanilla Deliciosa

2 oz. Marie de Moy Grand Cru Champagne

Shake the first three ingredients with ice until well chilled, and strain into a champagne flute over the champagne.

Happy New Year! To kick off 2024, we are joined by our wonderful producer Jenz as we take a closer look at the drink of New Year's celebrations the world over! How did champagne become synonymous with celebrations, luxury, and class? Why is it so fiercely protected, and is it deserving of all the fuss? We dive into all of this and more! Cocktails discussed: Á la Santé du Diable 3/4 oz. Wild Roots Orange & Bergamot Gin 1/2 oz. Valdespino Sherry Vermouth 1/2 oz. fresh squeezed orange juice 1/4 oz. Pendray's Plum liqueur 1/4. oz. Paradiso Apertivo 2 dashes Orange bitters 2 oz. Chanoine Heritage Demi-Sec Combine all ingredients save the champagne in a shaker tin with ice, and shake vigorously until chilled. Strain into a coupe, and top with the champagne. Garnish with a twist of orange peel, and serve. Veuve Joli 1 oz. AKB6 VSOP Cognac 1 oz. Misadventure & Co. Vodka 1/4 oz. Hinterhaus Anorak Liqueur 2 dashes Angostura bitters 2 oz. Chanoine Heritage Demi-Sec Combine all ingredients except for the champagne in a shaker with ice, and shake until well chilled. Strain into a coupe, and top with the champagne.

We are once again joined by Lydia Neeley for this festive episode! We take a look at the quintessential Christmas drink that is eggnog, and ask how it became so connected to the holidays, where did it come from, and what exactly is eggnog in the first place? We also take a look at some eggnog from around the world, and some of its distant cousins. Happy holidays, and we hope you enjoy!

Cocktails Discussed:

Tamagozake

1 egg

2 tablespoons honey

8 oz. Hakutsuru Junmai Sake

Heat the sake in a small pan over low heat, without boiling. Mix the honey with a small amount of warm water, and whisk into the egg in a small bowl. Whisk a small amount of the hot sake into the egg mixture, constantly whisking so that the egg does not cook. Add the rest of the sake slowly, whisking constantly. Pour into a heatproof mug, and serve.

Eierpunsch

300 ml. Verpooten Advocaat

350 ml. Mueller Piesporter Michelsburg Spatlese

100 mL fresh squeezed orange juice

60 mL Appleton 12 Year Jamaican Rum

1 tablespoon sugar

10 mL vanilla extract

Mix the chilled white wine and Advocaat together in a small saucepan, making sure that they are around the same temperature. Add the orange juice, vanilla extract, and sugar, and slowly heat, stirring often. Remove from heat as soon as the mixture is steaming, before it boils. Mix in the rum, and portion out into heatproof mugs or glasses.

This week, we continue our discussion of all things sherry with Bob Gardner! Having discussed the production of sherry, we now turn to its history. Why is sherry so beloved by the British? Why is it so integral to the sherry triangle? And what does Sir Francis Drake have to with it all? We answer all of these questions and more this week?

Drink Discussed:

1 1/2 oz. Valdespino Innocente Manzanilla Sherry

1 1/2 oz. Noilly Prat Dry Vermouth

1/4 oz. Lagavulin 12 Year Special

1 drop Angostura Bitters

1 drop Angostura Orange Bitters

Combine all ingredients in a mixing glass with ice, and stir until well chilled. Strain into a coupe glass, and serve with a lemon twist.

This week, for the holiday weekend, we're reaching into the vault and releasing one of our nightcaps! Enjoy as we continue our discussion of another fall holiday festival - Oktoberfest!

Cocktail Discussed:

München Pick Me Up

2 oz. Asbach Brandy

1/4 oz. Luxardo Apricot Liqueur

1/4 oz. Lemon Juice

3-4 oz. Paulaner Märzen

Combine the first three ingredients in a shaker with ice, and shake until chilled. Strain into a coupe glass, and top with the Märzen, and garnish with a lemon twist.

This week, we are once again joined by the wonderful Bob Gardner to talk about Sherry! We first dive into what sherry is, exactly. How is it made, where it's from, and why it's so unappreciated!

Cocktail Discussed:

Non Plus Ultra

2 oz. Valdespino "Tio Diego" Amontillado Sherry

1/3 oz. Calwise Smoked Cherry Gin

1 sugar cube

2 orange slices

Muddle the sugar cube with a little bit of water in the bottom of a shaker tin. Add the two orange slices, and muddle further. Add the remaining ingredients and fill the shaker with pebble ice. Shake until well chilled, and pour into a julip cup or double rocks glass. Top with fresh pebble ice, garnish with a straw and an additional orange slice, and serve.

Further Reading:

Sherry by Julian Jeffs

Sherry: A Modern Guide to the Wine World's Best-Kept Secret by Talia Baiocchi

This week, we're releasing one of our nightcaps from the vaults! Join us as we continue our chat with Sarah and Marko Suput, with an added guest appearance, as we talk about the Rock 12 distillery, fruit brandies, and wedding traditions!

Cocktail Discussed:

1 1/2 oz. Golden Beaver Biba Soju

3/4 oz. lemon juice

1/2 oz. Indigeny Reserve Orangecello

1/2 oz. Victus Amaro

1 orange slice

1 oz. Prosecco

Add the first four ingredients into a shaker tin, and muddle the orange slice in. Add ice, and shake until chilled. Strain into a champagne flute, and top with the prosecco. Garnish with a lemon twist, and serve.

This week, we are again joined by Michael Brockelhurst to discuss the largest fall festival in the world- Oktoberfest. We take a look at the festival's history, how it spread across the world, and it's influence on the world of beer & spirits!

Cocktails discussed:

Remmidemmi

3/4 oz. Schlichte Steinhager Gin

3/4 oz. Eifel Duo Malt Peated Whiskey

1/2 oz. Hinterhaus Anorak Liqueur

3 oz. Paulaner Märzen

Combine the first three ingredients with ice in a wineglass or double rocks glass, and stir until chilled. Top with the Märzen, and garnish with a lemon slice.

Gumeund

1 1/2 oz. Espirito de Minas Cachaça Ouro

3/4 oz. Amargo Obrero

1/2 oz. lime juice

3 oz. Societe Fest Bier

Combine the first three ingredients in a shaker with ice, and shake until chilled. Strain into a highball glass over fresh ice, and top with the Fest Bier.

Further Reading

Prost! The Story of German Beer by Host D. Dornbusch

Oktoberfest beer: Only from Munich breweries - https://www.oktoberfest.de/en/magazine/eat-and-drink/the-six-munich-breweries-at-oktoberfest

Oktoberfest in Brazil: Domestic Tourism, Sensescapes, and Brazilian German Identity by Audrey Ricke

The Munich October Festival: An Origin Of The Olympic Games by Karl Lennartz - https://isoh.org/wp-content/uploads/2015/03/159.pdf

This week, we are joined by the wonderful Sarah and Marko Suput from Rock 12 distillery to discuss their spirits and upcoming projects while taking a deeper dive into the world of fruit brandies! From eau de vies to schnapps to rakias, we take a look at this broad category of spirits, their cultural roots, and why they deserve more attention.

Cocktails Discussed:

Plavo Srce

1/3 oz. Amador Distilling Slivovitz

1/3 oz. J.J. Pfister Distilling Drakas

1/4 oz. Rock 12 Victus Amaro

1 1/2 oz. freshly squeezed orange juice

3 oz. La Delizia Prosecco

Combine the first four ingredients in a shaker with ice, and shake until well chilled. Strain into a flute, and top with the prosecco. Garnish with an orange slice, and serve.

Eau de Renaissance

3/4 oz. RE:Find Kumquat Vodka

3/4 oz. Ventura Spirits Quince Brandy

3/4 oz. lemon juice

1/4 oz. Rock 12 Quince Liqueur

Rinse a chilled coupe glass with the quince liqueur, reserving half in the bottom of the glass. Combine the rest of the ingredients in a shaker with ice, and shake until well chilled. Strain into the prepared glass, garnish with an expressed lemon twist, and serve.

This week, we are again joined by Bob Gardner as continue our discussion of all things mead! We pick back up by talking about the death and rebirth of mead, covering the rise of craft mead, the Californian origins of the mead revival, and the shocking revelation that town criers are still a thing!

Cocktail Discussed:

Iron Crutch

2 oz. Honest Abe Lychee Mead

1/2 oz. lemon juice

1/2 oz. Yuzuri Yuzu Liqueur

1/3 oz. Baltimaro Vol. 2 Szechuan Amaro

1 oz. Kinmen Kaoliang Baijiu

Combine all the ingredeints except for the mead into a shaker with crushed ice. Shake until well chilled, and pour into a footed pilsner glass. Top with the mead, and quickly stir to blend. Garnish with three brandied cherries, and serve.

This week, we are joined by the wonderful Bob Gardner to talk about what may just be the world's oldest fermented drink - Mead! As can be expected with such a storied drink, we have a lot to talk about on this episode, from Norse myths, to Polish traditions, to tej' inspired sidequests, and even Bob's own mead recipe!

Cocktail Discussed:

The Rhymester's Share

1 1/2 oz. Dansk Mjød Ribe Mjød

1/2 oz. Azeo Distillery Apple Vodka

3/4 Casa D'Ariste Xtabentún

2 dashes Greenbar Distillery Apple Bitters

1 egg white

1 1/2 oz. Kvass

Combine all ingredients except for the kvass in a cocktail shaker. Pour the kvass into a fizz glass, and set aside. Dry shake for about 15 seconds. Add ice, and shake for another 20 seconds until well chilled. Strain into the fizz glass over the kvass, and serve.

Further Reading:

Mead: The Libations, Legends, and Lore of History's Oldest Drink

This week, we are joined by the wonderful Lauren Nichole as we take a look at the world of sangria! We explore how this Spanish staple isn't actually so Spanish, how it was used to launder a country's reputation, and how this versatile drink can (and absolutely should) be made to complement any season!

Drinks Discussed:

Freebooter's Sangaree

1 1/2 oz. Blandy's 5 Year Malmsy Madiera Wine

1/2 oz. St. George Pear Brandy

3/4 oz. lemon juice

1/4 oz. Calwise Falernum

1/4 oz. SLO de Vie Aguardente Reserva

Combine all ingredients in a goblet or tumbler with crushed ice. Cover the top of the glass with the bottom half of a cocktail shaker, and shake in the glass. Garnish with a lemon slice, and serve.

Tinto de Piedra

3 oz. 100% Garnache red wine

3 oz. San Pellegrino Lemon Soda

1/4 oz. Pendray Distillery Plum Brandy

1/4 oz. Plumcot juice

1 ripe white peach

First, cut the peach into thin slices, place in a small jar or glass, and cover with the wine. Leave to soak for up to 24 hours. Then, combine the infused wine and the rest of the ingredients save the lemon soda in a cocktail shaker with ice, and shake until well chilled. Strain into a footed pilsner glass over fresh ice, and top with the lemon soda. Stir briefly to combine, and garnish with a plumcot slice and a slice of the wine soaked peach.

This week, we are still joined by Jarad Coats as we continue our exploration of the world of peat! For our second part, we take a look at distilleries using peat beyond it's traditional home in Scotland, talk about the world's growing affection for peat's distinctive flavors, and talk about about why that newfound passion might have an outsized impact on the climate!

Cocktail Discussed:

Continental Connection

2 oz. Eifel 2021 German Peated Duo Malt Whisky

1 oz. Menorval Calvados Prestige

1/4 oz. Contratto Fernet

Combine all ingredients in a mixing glass with ice, ad stir until well chilled. Strain into a chilled coupe glass, and flame an orange peel over the drink, and drop it in.

This week we are joined by Jarad Coats as we take a deep dive into Scotland's iconic peat bogs and discuss all things peat and peated! Where did peat come from? How long has it been there? And why are some people so obssed with it? We tackle all of this and more, while exploring a fantastic line up of peated whiskies provided by Jarad!

Cocktail Discussed:

UB-77

1 1/2 oz. Laphroig 10 Year Select Scotch Whiskey

1/2 oz. Drambuie

1/2 oz. lemon juice

3 oz. 2016 Conundrum Blanc de Blanc

Combine the first three ingredients in a shaker with ice, and shake until well chilled. Strain into a coupe glass or champagne flute, and top with the Blanc de Blanc. Stir briefly to combine, and garnish with a lemon peel

This week, we finish up our discussion of all things Jamaican Rum! Still accompanied by Zack Mitchell, Johnny Latu, and Kendalle Getty, we talk James Bond, the charm of Jamaican distilleries, and Carribean solidarity!

Cocktail Discussed:

For Your Eyes Only:

2 oz. fresh pineapple juice

2 oz. Doctor Bird Moscatel Cask Finished Jamaican Rum

1 oz. Xoriguer Gin de Mahón

1/2 oz. Tempus Fugit Kina L'Aero d'Or

1/2 oz. Hibiscus simple syrup

Pour 1/4 oz. hibiscus syrup into the bottom of a chilled coupe or martini glass. Combine the remaining 1/4 oz. hibiscus syrup and with rest of the ingredients in a cocktail shaker with ice, and shake until well chilled - around 15 seconds. Strain into the prepared glass, pouring over the back of a spoon as to not disturb the syrup at the bottom of the glass. Garnish with a lemon twist, and serve.

Further Reading:

Modern Caribbean Rum by Matt Pietrek and Carrie Smith

This week, we wade into the muck of Jamaican Rum alongside Zack Mitchell, Johnny Latu & Kendalle Getty! What makes these rums so funky? What even is an ester, and why do these rums have so many? And what is the dirty secret of the muck pit? We answer all these questions and more on this episode! Drink discussed: De Meza's Reckoning 1 oz. Flensburger Pilsener 1 oz. fresh lemon juice 1 oz. fresh pineapple juice 1/4 oz. Riga Black Basalm 1/4 oz. 64° Reykjavik Crowberry Liqueur 1/2 oz. Tawny Port 1/2 oz. ABK6 VSOP Cognac 2 oz. Appleton Estate 12 Year Rum 1 dash aromatic bitters Pour the pilsner into a chilled pilsner glass and set aside. Combine the rest of the ingredients into a cocktail shaker with ice, and shake until well chilled. Carefully strain into the chilled glass, and top with fresh ice. Garnish with a pineapple frond and lemon wedge, and serve.

This week, we are again joined by Veronica Voss to conclude our discussion of kombucha by moving into the modern age! How did kombucha become a go to health food? Did Regan really use it to heal his colon cancer? And who exactly is GT Dave? We answer all of these questions and more!

Cocktail Discussed:

Soviet Wellness Tonic

1 1/2 oz. Goleta Spirits Avenger Vodka

1/2 oz. St. George Raspberry Liqueur

3/4 oz. fresh lemon juice

1/2 oz. Amaro Monte

Dr. Brew Love Blend Kombucha

Combine the first four ingredients with ice in a shaker, and shake until well chilled - around 20 seconds. Strain into a highball glass over fresh ice, and top with the kombucha. Stir quickly to combine, and garnish with a lemon slice and fresh raspberries.

This week, we continue to explore the saga of Jaegermeister! Kirk McPherson and Jordan Paley again join us as we discuss Jaeger in music, bro culture, and end on hopefully a happier note as we delve into Jaeger's breakthrough in America!

Cocktail Discussed:

Alter Platz

1 oz. Asbach Uralt Brandy

1 oz. Malahat Spirits Black Tea Rum

1 oz. Thief & Barrel 2018 Alcante Bouschet Port

1/2 oz. Jaegermeister

1 dash Angostura bitters

1 dash Peychaud's bitters

Combine all ingredients in a mixing glass with ice, and still until well chilled, around 15-20 seconds. Strain into a rocks glass over a large cube of ice, and garnish with a orange twist.

This week, we are joined by Jordan Paley and Kirk McPherson for our long awaited dive into the history of Jägermeister, and all we can say is buckle up, because this one is a doozy! In this first part we focus in on the original creator of the brand, Curt Mast, and his complicated history.

Cocktail Discussed:

Huburtusmesse:

3/4 oz. H.W. Schlichte Steinhager Dry Gin

1/3 oz. Schladerer Schwartzwálder Kirschwasser

1/2 oz. Jägermeister

1/2 oz. fresh lemon juice

4 oz. Reissdorf Kölsch

Combine the first four ingredients in a shaker with ice, and shake until well chilled. Strain into a footed pilsner glass, and top with the kölsch. Garnish with a lemon twist, and serve.

This week we are joined by the wonderful Amy Hateley as we take a look at the often malaigned, much beloved, social occasion that is bruch! When did people start brunching? What exactly defines brunch? And why is brunch something that you do, rather than have? We look at all of these questions and more on this week's episode!

Drinks discussed:

Fizz Romainé

1 oz. Cotebrook Sparkling Sauvignon Blanc

2 oz. Surf City Still Works Surfrider White Rum

1 oz. fresh lime juice

3/4 oz. Velvet Falernum

1 egg white

Pour the sparkling wine into a fizz glass. Combine the rest of the ingredients without ice in a cocktail shaker, and dry shake for around thirty seconds. Add ice, and shake for another fifteen seconds. Strain the contents of the shaker into the fizz glass over the sparkling wine, and garnish with freshly grated nutmeg.

Poodle

1 1/2 oz. Misadventure & Co. Vodka

1/4 oz. Salers Gentian Apéritif

1/4 oz. Pavan Liqueur

4 oz. grapefruit juice

Combine all ingredients in a highball or Collins glass over ice, and stir to combine. Garnish with a grapefruit wedge.

Further Reading:

Brunch: A History by Farha Ternikar

Begues New Orleans - https://www.neworleansrestaurants.com/begues-new-orleans

This week, we are again joined by Johnny Iatu and surprise guest Zack Mitchell to continue discussing the origins of the tiki movement, and its connection to Southern California!

Cocktail Discussed:

Ari'i Matamoe

3/4 oz. fresh lime juice

1/2 oz. Marian Farms Curaçao

1 oz. Queen's Passage O.G. Gold Rum

1 oz. Malahat Spirits Cabernet Barrel Aged Rum

1/4 oz. Lazzaroni Amaretto

1 barspoon Rock 12 Quince Liqueur

1 barspoon Vieux Carré Absinthe

Saint-Hilaire Blanquette de Limoux Brut

Combine all ingredients save the sparkling wine in a shaker with ice, and shake until well chilled. Pour into a highball or footed pilsner glass, and top with the sparkling wine. Dip a barspoon into the drink several times to gently mix, garnish with a spent lime shell and sprig of mint, and serve with a straw.

Further Reading:

Smuggler's Cove by Martin and Rebecca Cate

This week, we're taking our first look at the wide world of Tiki culture with the wonderful Johnny Iatu! Join us as we start all the way back at the beginning of the cultural movement, as we discuss how exactly Tiki developed and caught on, why California has always been a natural home for the movement, and why Tonga Hut owes every Tongan a free drink!

Drink Discussed:

Pacifica Sling

1 oz. Las Californias Nativo Gin

1/2 oz. Teeda Okinawan Rum

1/3 oz. Ventura Spirits Pixiecello

1/4 oz. Cutwater Spirits Opah

3/4 oz. lime juice

3/4 oz. Pinkglow Pineapple juice

2 oz. seltzer water

1 dash PDX Aromatic Bitters

1 dash El Guapo Polynesian Kiss Bitters

Pour the seltzer water into the bottom of a chilled highball glass. Combine the rest of the ingredients in a shaker with ice, and shake until well chilled. Pour the contents of the strainer into the highball glass, and garnish with a mint sprig, an edible orchid, a slice of dragon fruit, and a slice of the pineapple.

Further Reading:

Smuggler's Cove by Martin and Rebecca Cate

This week, we're joined by Jordan Paley as we keep it simple, and discuss a ubiquitous two ingredient mixed drink - the boilermaker. We talk about how the pairing of a beer and a shot of whiskey got its name, became so wide spread, and what kind of place the boilermaker has as the world of craft beer, craft whiskey, and craft cocktails continues to get ever more complicated!

Cocktails Discussed:

Surfside

1 1/2 oz. Rod & Hammer's SLO Stills Cask Bourbon Whiskey

Leashless Brewing Cheater 5 Belgian Style Pilsner

Serve whiskey as a shot alongside a chilled glass of the beer. Enjoy separately, or pour the whiskey into the beer.

M & M

1 1/2 oz. Malahat Spirits Single Malt Whiskey

Malibu Brewing Company Big Rock Amber Lager

Serve whiskey as a shot alongside a chilled glass of the beer. Enjoy separately, or pour the whiskey into the beer.

Further Reading:

Building a Boilermaker: The Art of Pairing Whiskey with Beer- https://thewhiskeywash.com/whiskey-styles/american-whiskey/building-boilermaker-art-pairing-whiskey-beer/ The History Of The Boilermaker – Otherwise Known As A Shot And A Beer - https://vinepair.com/wine-blog/the-history-of-the-boilermaker-otherwise-known-as-a-shot-and-a-beer/ The Boilermaker: An International Thesaurus - https://www.thrillist.com/culture/all-the-different-names-countries-have-for-a-shot-and-a-beer

This week, we continue our discussion of caffeine and alcohol with Alex Kyle! Our conversation turns towards more some more modern pairings, as we discuss Four Loko, Buckfast Tonic Wine, Espresso Martinis, and the like, as well as delving into why this potent combination got so popular, and whether it's reputation is entirely deserved.

Cocktail Discussed:

Yerba Matini

1 1/2 Oz. Principe De Los Apostoles Gin

1/2 oz. Hesperidina Orange Liqueur

1/4 oz. Lemon Juice

1 oz. Guayakí Sparkling Classic Gold Yerba Mate

Combine the first three ingredients in a shaker with ice, and shake until well chilled. Strain into a chilled coupe glass, and top with the sparkling Yerba Mate. Garnish with a lemon twist, and serve.

Further Reading:

The Combined Effects of Alcohol, Caffeine and Expectancies on Subjective Experience, Impulsivity and Risk-Taking - https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4354945/

An oral history on the espresso martini - https://www.gq-magazine.co.uk/article/espresso-martini-vodka-cocktail

Effects of caffeine on alcohol reinforcement: Beverage choice, self-administration, and subjective ratings - https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5382720/

Interactions between alcohol and caffeine in relation to psychomotor speed - https://www.academia.edu/download/50860036/Interactions_between_alcohol_and_caffein20161213-5494-1w8nak.pdf

Evaluation of the central effects of alcohol and caffeine interaction - https://bpspubs.onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2125.1995.tb04562.x

This week, we're discussing the combination of caffeine and alcohol with Alex Kyle! In the fist part of our discussion, we begin by discussing the historical beginnings of mixing caffeine and alcohol, alongside plenty of more modern anecdotes!

Cocktail Discussed:

Champagne á la Frederick

1 oz. Stark Spirits Espresso Liqueur

1/4 oz. Omage V.S.O.P.

1 barspoon Rock 12 Distillery Quince Liqueur

Pierre Sparr Cremant D'Alsace Brut Reserve

Combine the first ingredients in a mixing glass with ice, and stir until well chilled. Strain into a champagne flute, and top with the Cremant. Garnish with a lemon twist, and serve.

Further Reading:

A Brief History of the Caffe Corretto - https://punchdrink.com/articles/brief-history-italian-caffe-corretto-espresso-coffee/#:~:text=Caff%C3%A8%20corretto%20is%20essentially%20espresso,quarter%20of%20the%2020th%20century.

INTRODUCTION OF COFFEE INTO WESTERN EUROPE - https://cluesheet.com/All-About-Coffee-IV.htm

This week we take a look at California Gin, and the ever growing New West Gin style! We are joined by Rich Welsh, visiting all the way from the U.K. to discuss the growing boundaries of what gin can be, and how California came to be at the head of that revolution!

Cocktails discussed:

Nova Albion

1 oz. Junipero Gin

3/4 oz. Starkeeper Gin

1/2 oz. lemon juice

1/4 oz. Sipsmith Sloe Gin

1/4 oz. egg white

Combine all ingredients in a shaker without ice and shake for 30 seconds to emulsify. Add ice and shake for another 15-30 seconds, until well chilled. Strain into a chilled coupe glass, garnish with a lemon twist, and serve.

Suisun Reserve (A.K.A. The Ghost Ship)

1 1/2 Las Californias Nativo Gin

1 oz. Goleta Red Goodland Barrel Rested Gin

1 oz. Seven Caves Tiki Gin

3/4 oz. fresh lime juice

1/4 oz. fresh grapefruit juice

1/2 oz. Velvet Falernum

Combine all ingredients in a shaker with ice, and shake until well chilled. Strain into a highball glass filled with fresh ice, and garnish with a lime wheel and mint sprig.

This week, we are joined by Brett Thomas to talk about the intersection of drinking, fragrances, and drinking fragrances! From perfume's history as external and internal medicine, to the modern cooperation between perfumers and distillers, join us for part one of this fascinating discussion!

Cocktail discussed:

Napoleon's Return

1 1/2 oz. Omage VSOP

1/2 oz. Wild Roots Orange & Bergamot Gin

3/4 oz. lemon juice

1/4 oz. Tempus Fugit Créme de Violette

Combine all ingredients in a shaker with ice, and shake until well chilled. Strain into a chilled coupe glass, and garnish with an expressed lemon twist. Take a sprig of rosemary and gently heat it with a lighter flame, then add it to the garnish.

Further Reading:

WHAT WAS PERFUME IN THE EIGHTEENTH CENTURY? - https://recipes.hypotheses.org/4734

The Fascinating History of Perfume - https://www.fragrancex.com/blog/history-of-perfume-and-cologne/#:~:text=The%20first%20evidence%20of%20perfume,or%20to%20anoint%20their%20bodies.

The real story of eau de cologne: neither French nor German, the perfume with roots in an Italian medicinal drink - https://12ft.io/proxy?q=https%3A%2F%2Fwww.scmp.com%2Flifestyle%2Ffashion-beauty%2Farticle%2F3085613%2Freal-story-eau-de-cologne-neither-french-nor-german

Petite Histoire de la Violette de Toulouse - https://carayonk.wordpress.com/2014/01/07/petite-histoire-de-la-violette-de-toulouse/

Why perfumers are hitting the bottle - https://www.ft.com/content/20d94121-d054-46c1-af47-8369d4433f77

Gin 44°N, Made in Provence with a Perfumers Sensibility - https://www.eatlovesavor.com/gin-44n-made-in-provence-with-a-perfumers-sensibility/

NAPOLEON, JOSEPHINE AND A GIANT BILL FOR COLOGNE… - https://perfumesociety.org/history/napoleon-josephine-and-a-giant-bill-for-cologne/#:~:text=But%20they%20had%20a%20new,shoulders%20and%20neck%20with%20it.

Napoleon and his use of the Cologne - https://blog.napoleon-cologne.fr/en/napoleon-and-his-use-of-the-cologne/

Life Lessons with Leo Crabtree – perfumer, distiller and drummer - https://cluboenologique.com/story/life-lessons-with-leo-crabtree-perfumer-distiller-and-prodigy-drummer/

This week we are joined by the wonderful Lumi to discuss the backbar staple that is amaretto! We dive into the holy origins of this liqueur, talk about how it got so popular in less than reputable cocktails, and much more!

Cocktails Discussed:

L'entrà de la Flor

1 1/2 oz. Abrikon Black Diamond Apricot Brandy

1/2 oz. Goleta Red Goodland Barrel Aged Gin

3/4 oz. Lazzaroni Amaretto

3/4 oz. lemon juice

Peel a long lemon twist and place it in a chilled coupe, lining the glass. Combine all ingredients in a shaker and shake until well chilled. Strain into the prepared glass, and serve.

Italian Lunchbox

1 oz. St. Agrestis Paradiso Apertivo Liqueur

1 oz. Disaronno

4 oz. Brewery X Festbier Ja!

Combine the first two ingredients in a rocks or wine glass over ice. Stir briefly, then top with beer. Stir again, garnish with an expressed lemon twist, and serve.

This week, due to some lingering sickness, we were unable to bring you a regular episode, so we are instead releasing one of our vaunted nightcaps! Join us and Calixto Hernandez as we continue discussing all things Bloody Mary, and its savory cousin, the Bull Shot!

Cocktail discussed:

Bull Shark

2 oz. Kamejikomi Awamori

4 oz. Dashi Broth

1/2 oz. Fresh lemon juice

1/8 oz. White miso

Combine all ingredients in a shaker with ice, and shake vigorously until the shaker is frosted on the outside. Strain into a rocks glass over a large cube of fresh ice, and garnish with a lemon twist.

This week we are joined by Michael Monarrez from Shadow Grove Brewing to talk about craft beer, and what makes California such a hotbed of brewing activity! We discuss a short history of brewing in California, and talk more about what's going on at the cutting edge, including at Shadow Grove!

Cocktails Discussed:

Negroni Francisco

1 oz. St. George Bruto Americano

1 oz. Anchor Distilling Genevieve Genever Style Gin

Anchor Brewing Steam Beer

Combine the first two ingredients in a mixing glass over ice and stir. Strain into a pilsner glass, and top with the Steam Beer. Garnish with an expressed orange peel, and serve.

Cassini:

1 1/4 oz. ReBru Gin

1/2 oz. Malahat Spirits Cabernet Barrel Aged Rum

1/2 oz. Velvet Falernum

3/4 oz. fresh lemon juice

Harland Brewing Li Hing Mui Sour Ale

Combine all ingredients except of the ale in a shaker with ice, and shake until well chilled. Strain into a highball or pilsner glass over fresh ice, and top with the ale. Garnish with a lemon twist and sustainable straw, and serve.

This week, we are again joined by the wonderful Michael Craig of Goleta Red Spirits to talk about botanicals - what they are, why they're so important to the world of spirits, and the infinite range of things you can do with them. In addition, we talk about the new projects that are in the works at Goleta Red, try Michael's brand new aquavit, and encounter some random business park disruptions!

Cocktails Discussed:

Asklepios:

1 1/2 oz. Fred Jerbis Gin

1 oz. Bordiga Rosso Vermut Di Torino

1 barspoon Fernet Francisco

Bottle Logic Brewing Citrus Shred Gose

Based on the Athena cocktail, as printed in The Ultimate Guide to Beer Cocktails by Jon and Lindsay Yeager

Combine the gin, vermouth, and fernet in a mixing glass with ice, and stir until chilled. Strain into a chilled coupe, and top with the gose. Garnish with a lemon twist, and serve.

Crossing the Line:

1 oz Seven Caves Tiki Gin

1 oz. Regnig Dag Aquavit

1/4 oz. Velvet Falernum

1/2 oz. Kronan Swedish Punsch

1 oz. fresh pineapple juice

3/4 oz. lime juice

Tonic water

Based on St. John Frizell's Gunga Din, as printed in Easy Tiki by Chloe Frechette

Combine all ingredients in a shaker with ice, and vigorously shake until chilled. Fine strain into a highball glass over fresh ice, and top with tonic water. Gently stir to combine, and garnish with pineapple fronds.