Episodes

This week, with Vesta still away on vacation, we bring you one of our earliest recorded episodes, a wonderful discussion of Suze, the iconic yellow gentian (yes, we did eventually learn how to pronounce gentian correctly) liqueur that has been a hallmark of Parisian Cafes for over a century. Cocktails discussed: La Américaine: 3/4 oz. Pineau de Charentes 3/4 oz. Suze Soda Water Combine the Pineau and Suze in a highball glass with ice, and stir to combine. Fill glass with fresh ice and top ...

This week, we are joined by two guests - Diana (@misspixie93) and Jenz (@j3nzie), who is stepping in for Vesta as she is on vacation this week! Together, we discuss the complicated history of Spanish gins, and discuss what their ongoing gin craze might mean for the rest of the world. Cocktails discussed: Fortified Gintonica 2 oz. Mahón Gin 1/4 oz. White Port 1/2. oz. lime juice 4 oz. Fever Tree Mediterranean Tonic Water Combine all ingredients other than the tonic water in a large red win...

This week, we are excited to welcome our first ever guest, the fabulous Nick (@nickburnit)! He joins us to discuss the history of the Negroni and its many variations, as well as to answer many burning questions, such as - When is a Negroni no longer a Negroni? What is a Negroni anyways? Have you ever eaten so many dandelions that you threw up? And many others! Recipes Discussed: Hasekura 1 oz. Etsu Gin 1 oz. Oka Kura Burmutto 1 oz. Gran Classico bitter liqueur Combine all ingredients in a ...

This week, we're talking about a liqueur with a deep heritage, dating back to Pre-Colombian Yucatán- Xtabentún. Join us as we discuss some of this rich history, ways that this fascinating liqueur can be used today, and how traditional products can help us preserve our future. Cocktails Discussed: Pa'kam Stinger 2 oz. Opuntia Prickly Pear Brandy 1 oz. fresh lime juice 3/4 oz. Xtabentún Combine all ingredients in a shaker with ice. Shake until chilled, and strain into a chilled coupe glass. ...

This week, we're taking a look at red bitter liqueurs - starting with Campari and moving on to the wide world of spirits that followed in its wake. Cocktails Discussed: The Church 1 oz. St. Agrestis Paradiso 1 oz. Grey Whale Gin 1 oz. fresh lemon juice 1/2 oz. gomme syrup 1/2 oz. Cocci Americano Based on the original recipe from the Locanda, as printed in San Francisco Cocktails by Trevor Felch Combine all ingredients in a shaker with ice, and shake until chilled. Strain into a rocks gl...

This week we take a look at rhum agricole, a decidedly different style of rum. Recipes Discussed: Ti' Punch, Two Ways 1 oz. unaged rhum agricole 1 oz. aged rhum agricole 1 barspoon dragon fruit simple syrup* 1 barspoon demerara simple syrup 2 lime discs (cut so that there is a small bit of flesh and a lot of peel) Combine the unaged rhum and the dragon fruit syrup in the bottom of a rocks glass, and the aged rhum and demerara syrup in a seperate glass. Place 2-3 large ice cubes in each g...

This week, in preparation for Passover, we take a look at what exactly it means for a spirit to be kosher, and how the Jewish community has shaped the distillation world. NOTE: Unfortunately, our recording cuts off a bit abruptly at the end of this episode- we apologize for the anti-climactic ending, but we didn't notice that until after publication. Sorry again, and thank you so much for sticking with us through these embarrassing issues while work on getting better. Recipes Discussed: Bee's...

Today, we dive into a bit of New Orleans history, and discuss the first and only absinthe substitute, Legendre Herbsaint. Recipes Discussed: Rhythm And Soul 1/4 oz. Herbsaint 1 1/2 oz. bourbon 1/2 oz. sweet vermouth 1/2 oz. Averna Amaro 4 dashes Angostura bitters Inspired by Greg Best's recipe, as published by Punch Magazine Frappé a rocks glass, adding the Herbsaint, and set aside. Add remaining ingredients to a mixing glass with ice, and stir until chilled. Roll the Herbsaint and ice ...

This week, we look at an often overlooked backbar staple - Bénédictine. Recipes discussed this episode: Á La Louisiane 2 oz. rye whiskey 3/4 oz. Bénédictine 3/4 oz. sweet vermouth 1 barspoon absinthe 3 dashes Peychaud's Bitters Based on Jim Meehan's recipe, as printed in the PDT Cocktail Book Combine all ingredients in a mixing glass with ice. Stir until chilled, and strain into a chilled coupe glass. Garnish with three brandied cherries on a toothpick. B&S Smash 1 1/2 oz. Ventura Spi...

In our second nightcap, we continue the conversation about sloe gin, and whatever other tangents happen to come to mind. Recipe Discussed: Wishful Thinking 2 oz. Sipsmith Sloe Gin 1 oz. Clemént Rhum Agricole 1 oz. lime juice 1 oz. ginger simple syrup 3 dashes Angostura bitters 3 dashes absinthe Adapted from the original recipe by Julia McKinley, as published in Easy Tiki Combine all ingredients in shaker with cracked ice. Shake until chilled, and pour into a decorative mug or highball ...

In our second episode, we explore sloe gin, from its history as an act of resistance, to modern ways of elevating it past sloe gin fizzes and Alabama Slammers. Recipes Discussed: Savoy Tango 1 oz. Hofland Sloe Gin 1 oz. Calvados Originally published in the Savoy Cocktail Book by Harry Craddock Combine ingredients in a mixing glass over ice. Thoroughly stir until chilled, and strain into a chilled Nick & Nora glass. Kiss of Fire 3/4 oz. Locals Only vodka 3/4 oz. Sipsmith Sloe Gin 3/4 oz...

Welcome to our first Nightcap, where we continue our conversations about poitin, unaged whiskey, and whatever else comes to mind. Nightcaps are going to be regular bonus episodes, where we follow up on trains of though that come up in our main discussion in an unstructured, casual bar chat format. Cocktail Discussed: Geansai Arann 1 1/2 oz. poitin 1/2 oz. crème de cassis 1/2 oz. Knight Gabriello Amaro di Toscana 1/3 oz. Celtic Honey 1/4 oz. fresh lemon juice Inspired by Julia Momosé's Au...

In this episode, in honor of St. Patrick's Day, we take a look at Ireland's oldest spirit - Poitin. Recipes Discussed: Irish Martini 2 1/2 Oz. Poitin 1/2 Oz. Dry Vermouth Combine both ingredients in a mixing glass over ice. Stir well until the mixture is fully diluted (around 20 seconds), and strain into a chilled coupe glass. Banshee 20 ml. Poitin 20 ml. Rye Whiskey 15 ml. Cloosterbitter 15 ml. Lime Juice 1 Egg White Adapted from a recipe first published by Andy Kerr in BBC Good Foo...