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    Episode 187 – Whisky Philosophy with Billy Abbott

    1.5 oz Blended Scotch whisky1.5 oz Sweet Vermouth (for this application, we’d select a dark option, like Punt e Mes)And ½ – ¾ oz Benedictine.liqueurCombine these ingredients in a mixing beaker with ice, stir until well chilled and diluted, then strain into a stemmed cocktail glass and garnish with a lemon twist. A slightly more precious garnish would be to express and discard the lemon twist and serve the drink with a sweet biscuit or slice of shortbread.Now, if you’re following along at home, you’ll notice that this is a Manhattan and that it very closely resembles another Manhattan variation, the Vieux Carre. This explains the fact that no two recipes for the Bobby Burns seem to agree on ingredient ratios. More traditional (i.e. Mid-20th century) recipes seem to agree on an equal split between Scotch and Sweet Vermouth, while more contemporary versions pare back the sweetness quite a bit. This is further complicated by the fact that when the drink first appeared in print in about 1900, it was made with Irish Whiskey and absinthe.So, the moral of the story here, is that a good Bobby Burns should closely resemble a Manhattan, but you can feel free to mess with the ingredient ratios just a bit. Personally, I wouldn’t mind swapping out that blended scotch for a single malt on occasion to really let the terroir and the regional character drive the flavor of the drink. But hey, that’s just our take on it. Follow your bliss.Show NotesHere are some highlights and links from this wide-ranging conversation.Billy is a writer and educator for The Whisky Exchange, a spirits retailer that specializes in old/rare spirits and has a large collection of whiskies from around the world.In addition to teaching spirits courses for the WSET, Billy is a bone fide Awamori Jinbner, “someone who [spreads] the beauty of awamori with wisdom across the world.”For more information about Shochu, check out our interview with Taka Amano.For more information about Baijiu, check out our Interview with Derek Sandhaus.Distilleries mentioned include Bimber Distillery, and J. Gow Rum And of course, this page wouldn’t be complete without featuring some of Billy’s impressive sandwich architecture. LEGGI TUTTO

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    Episode 184 – Is Bourbon Broken?

    In this barrel-aged deep dive with spirits writer Brent Joseph, some of the topics we discuss include:How Brent came to love Bourbon and used his passion to propel himself into a senior contributor role at Bourbon & Banter.The recent retail experiences that led him to pose the titular question of his four-part article series: “Is Bourbon Broken?”The economic and market forces that have led to massive demand for particular brands and bottles (and the subsequent perverse incentive to flip them for outrageous prices on the secondary market).What it means for a bottle to be “allocated”The role that social media has played in the fetishization of certain bottles and purchasing habitsHow to be a smarter Bourbon shopper and better citizen of the Bourbon communityAnd much, much more.A few disclaimers before we jump in. In this conversation, we do point out one or more very well-defined trends in the bourbon world and pick apart the forces that might be contributing to them. So if you’ve ever flipped a bottle of bourbon for more than it’s worth or dropped everything and sped to the liquor store when they posted on social media about Blanton’s being in stock, we’re not asking or expecting you to change a thing. You do you. But if, like Brent, you’re a little alarmed at some of the trends you’re seeing in the Bourbon market, hopefully by the end of this episode you’ll understand what you can do to make sure that at the very least you’re not a part of the problem.Is Bourbon Broken?To find out, you can work your way through this series of articles published on Bourbon & Banter in late March and early April of 2021.Featured Cocktail Accompaniment: SangritaThis episode’s featured cocktail doesn’t have anything to do with Bourbon. In fact, it’s not even a cocktail at all, but rather a traditional palate cleanser and Tequila accompaniment called Sangrita. Not Sangria. Sangrita. It means “little blood,” and it’s something that we delve into with Brent during the lightning round.Now, this is the sort of thing where everybody has their own recipe, at least commercially and here in the US. But according to Jeffrey Morgenthaler, the authentic recipe originates in Jalisco and includes sour oranges, pomegranate juice, hot sauce, and chile powder. Unfortunately, sour oranges are hard to source, so Morgenthaler reverse engineered a recipe that he thinks is pretty close to the genuine article. To make it, you’ll need:1 oz orange juice (freshly-squeezed)¾ oz – 1 oz lime juice (depending on the sweetness of your oranges)½ oz real pomegranate grenadine (check out the True Grenadine syrup by Pratt Standard on our eCommerce store for an excellent-quality option)3 dashes hot sauce or ¼ tsp pasilla chili powderNote that this is for a single, 2-3 oz serving, so scale this recipe as needed, combine the ingredients, chill ‘em down, and serve alongside your happy hour tequila shooter.Some recipes call for some muddled jalapenos and even habaneros, some non-traditional formulations call for tomato juice, and some of the more Instagram-driven expressions are served in hollowed out cucumbers, just to give you a few options to play around with at home. LEGGI TUTTO

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    Episode 182 – Coole Swan Irish Cream Liqueur with Mary Sadlier

    This episode’s featured cocktail is the original Alexander. It first appeared in Hugo Enslin’s 1916 book, Recipes for Mixed Drinks and is often overshadowed by the Brandy Alexander, which became popular after Prohibition. To make the Alexander cocktail, you’ll need:Combine these ingredients in a cocktail shaker with NO ICE. You heard me – no ice. Dry shake for about 15 seconds until  you hear and feel the texture of the contents begin to change, then add your ice, shake again, and strain into a stemmed cocktail glass.This is something like if a Ramos gin fizz and a classic egg white sour cocktail got married and made a baby, and that baby was named dessert. The egg white – in my view – is crucial because it’s going to yield that incredibly silky texture that feels like a delicious reward for having finished your supper.One last note. This recipe we just gave you is a little boozier than most Alexander recipes, which use only cream rather than a cream liqueur. But, you’re only using an ounce of that Coole Swan, which weighs in at a manageable 16% ABV. In other words, TREAT YO-SELF.Show Notes LEGGI TUTTO