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    Episode 162 – Spirits of Latin America with Ivy Mix

    1 ¼ oz of Agricole Rum (which is a style made from cane juice, rather than molasses)

    ¾ oz of Bourbon

    ½ oz of Manzanilla Sherry (Ivy recommends a brand called La Guita…which is delicious)

    1 ¼ oz of Poblano Pepper syrup (which we’ll cover in a moment)

    ½ oz Pineapple juice

    ¾ oz Lime juice

    Combine all these ingredients in a cocktail shaker with ice, give it a good, hearty shake, then strain into a Collins glass over crushed or pebble ice, garnish with a lime wheel, and enjoy.
    To make that Poblano pepper syrup, Ivy recommends de-stemming 8 poblano peppers (but leaving in the seeds for a bit of spice), then juicing those until you have about 2 cups of pepper juice. Add that to a blender with 1 cup of agave syrup, blend until integrated, then bottle and refrigerate.
    What we love about the Pancho Perico cocktail is its expert balance of multiple sweeteners and acids. You’ve got sweet notes from the rum, bourbon, and poblano syrup, acid from the Manzanilla sherry and the lime juice, and then the ½ oz of pineapple juice that straddles the line between sweet and tangy.
    Personally, we’re a green drink podcast, especially when it’s summertime. So if you’re looking for a gorgeous highball that will blow away your guests this Labor Day weekend, we recommend grabbing the ingredients for the Pancho Perico. It’s not the simplest drink, but in the words of everyone’s favorite amphibian role model: it’s not easy being green.
    Ivy Mix has dominated the bartending industry for 16 years and has perused the cocktail scene since 2009. Using the popularity of agave spirits as a gateway, Ivy and her boss-turned-partner, Julie Reiner, opened Leyenda in 2015. This pan-Latin inspired bar functions as an avenue for Ivy to introduce people to the complex and amazing spirits of Central and South America.
    After being defined as a successful woman in a male-dominated industry, Ivy wanted to move beyond gender definitions of her career to say yes, but I am also so much more than that. Through Speed Rack and Leyenda, Ivy fully immersed herself into every facet of mixology. Spirits of Latin America is Ivy’s newest project that takes an in-depth look into the drinking culture and history of Latin America. This book diverges from the typical tequila, gin, or vodka, shining a light onto grape-based spirits such as pisco, singani, and yaguara cachaça. As Ivy says, “there’s no book like it.”

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    Episode 161 – Tales of the Cocktail 2020 with Caroline Rosen

    Now, you might be wondering at this point why we’re bothering to give you a cocktail recipe as cloudy as this one. Well, one reason is that some ungodly percentage of first time visitors to New Orleans visit the birthplace of of the Hurricane Cocktail – Pat O’Brien’s, and the history of this bar, coupled with the supposed origin story of the cocktail are actually kinda compelling.
    Pat O’Brien is a gentleman who ran a speakeasy in the French Quarter during Prohibition, and according to legend, the password for this elicit bar was: “Storm’s Brewin’.” Later on, when drinking was legal again, he purchased a sprawling residential building and converted it to a bar with an attractive courtyard and a dueling piano stage, which is still popular to this day. I’ve been there – and as you’d expect – it’s pretty much all tourists and bachelorette parties.
    AND YET – Pat O’Brien’s is pretty much the undisputed home of the hurricane cocktail.
    See, in the wake of Prohibition and during World War II, there was a glut of rum from the Caribbean because everyone was suddenly obsessed with all the stuff they couldn’t get – like whiskey and imported stuff from Europe and because the military efforts abroad had a lot of manufacturers pivoting to help the war effort. 
    The following statement comes directly from the Pat O’Brien’s website:

    In the 1940’s many US distilleries were used to manufacture necessities for war time, and domestic liquor was scarce. However, Rum coming up the Mississippi river from the Caribbean islands was plentiful. In order to buy a case of Bourbon, for example, there was strong incentive to purchase large quantities of rum. With General manager George Oechsner Jr at the helm, the folks in the bar experimented with recipes, and eventually everyone agreed that passion fruit was a hit! A glass shaped like a hurricane lamp was the perfect vessel and the Hurricane drink became New Orleans favorite libation.

    Fast forward to today, and you’ve got Pat O’Brien’s selling jugs (and powdered packets) of their Hurricane mix (as well as a bunch of hackneyed DIY recipes on the internet that involve Hawaiian fruit punch). It’s all slightly reminiscent of a frat party, especially when you consider the ingredients that frequently bastardize the formulation:

    Galliano (of Harvey Wallbanger fame)

    Grenadine (possibly why the cocktail at Pat O’Brien’s is red instead of orange)

    And other fruit juices like pineapple orange juice

    Now, one thing all these ingredients have in common is sugar – which suggests that you need something (or multiple things) to sweeten your drink and take the edge off all that booze and acidity. So keep that in mind as you’re seeking out the best hurricane cocktail recipe for you. This is the type of challenge we think today’s home bartenders are uniquely suited to tackle because the ingredients should be readily available (even the passion fruit puree or syrup), and you can really dial in the recipe to suit your personal palate, which is something you can’t always find at a bar.
    Garnishing Your Hurricane Cocktail
    In terms of consistency, it’s a bit ironic that the garnish for the Hurricane cocktail is the one item that seems to carry over with complete accuracy from recipe to recipe. They all call for an orange wheel or half-wheel and a maraschino cherry. In the spirit of the cocktail, this is normally a firebird red artificial cherry, but I’d highly recommend subbing in a brandied cherry if you’ve got one.
    Show Notes
    Tales of the Cocktail began in 2002 as a small, historical walking tour that featured New Orleans’ rich cocktail history and culture. Over the ensuing 17 years, it developed into a massively popular international cocktail convention with a more than 8 million dollar impact on the service industry of New Orleans. Some of the highlights of the event include: LEGGI TUTTO

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    Episode 160 – Carbonadi Vodka with Ricky Miller

    See, despite its inherent simplicity and lazerbeam focus, we think of the martini like a trick a BMX biker does on a half-pipe, or maybe a figure skating move. For these athletes, it’s all about rotation in mid-air, some other manipulation of the body while in mid-air, and some kind of specialized landing or finishing move. For a martini, it’s all about what booze you use, your ratio of booze to dilution, and what other little flavors or flourishes you want in there (or don’t want in there).
    And just like the triple axel in figure skating or the 360 tail whip in BMX, martini moves come with their own lingo. For example, we could walk up to a bar and order a stirred, 50/50 dirty vodka martini, and someone else could request an upside down, shaken gin martini with a twist. 
    So returning to the question: what is a vodka martini, and how do you make one, we can’t give you a single recipe that will suffice, but we can offer some tips that will help you find your perfect vodka martini.

    Tip #1: Choose your vodka carefully. As we discuss in this and other episodes, vodka has a reputation for being neutral and flavorless, but this is a myth. You can almost always detect some influence of the distillate base when tasting a vodka, so consider which bases appeal most to you. Vodka can (and is) made from just about anything under the sun. It also helps to learn about how your vodka is treated during the manufacturing process, including filtration and resting techniques, which can affect things like mouthfeel and ethanol burn.

    Tip #2: Be honest about what you want. If you want cold vodka without anything in it, just sip it on the rocks. That’s not a martini, and there’s no shame in that. Traditionally, Martinis always have some sort of flavor additive – whether it’s something like vermouth or bitters, or something a little dirtier like olive brine. So if you have strong feelings about either the amount or type of flavor additives in your martini, just specify. Your bartender should be able to replicate any ratio of ingredients you stipulate…as long as you come out and say it.

    Tip #3: Dilution matters intensely. There’s a reason why gin martini purists always stir their drinks. It allows for extremely controlled dilution, which can preserve the relationship between juniper, citrus, and bitters. But then again, there might be a reason why it’s popular to shake a vodka martini (especially a dirty one that contains lactic acid from olive brine). See, shaking increases dilution and introduces a ton of air into the drink, which can result in a creamier, thicker mouthfeel that rounds out the profile. So if you’re really dedicated to ordering or creating your perfect vodka martini, make sure you also put some thought into how you want it prepared.

    Show Notes
    After entrepreneurial ventures in the vitamin, sleep supplement, and energy drink space, Ricky Miller realized his true passion was in beverage marketing. He knew that he wanted to build a luxury brand and to sell a product that people could immediately experience and benefit from in the moment. For him, vodka was the way to go. He knew that he wanted to create a “Western Style” vodka, something that even non-traditional sippers could enjoy.
    When he was trying to build the brand story for his vodka, Ricky looked to Italy, but was told that vodka and Italy are a bit of a non sequitur. However, he realized that Italy and luxury goods (cars, clothing, art) are virtually synonymous and identified it as an opportunity rather than a problem. He settled on Italian wheat as his distillate base and then set about designing the process that would put his product head-and-shoulders above the competition.
    The Carbonado Process LEGGI TUTTO

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    Episode 159 – Copalli Rum with Elayne Duff

    If You Were a Cocktail Ingredient, What Would You Be?
    Bitters. They’re the most versatile ingredient, and they come in so many flavors. To me, bitters are like the perfect wardrobe: if you have the right assortment, you can transform any cocktail.
    Cocktail with Anyone, Past or Present
    Trevor Noah – I adore him. I love, his background, his book (Born a Crime), how he talks about current events but adds some humor and some nuance to it. I’d love to sit outdoors with him, a bucket of beer, and a bottle of reposado Tequila and just shoot the shit for hours.
    Cocktail Ingredient You’ve Never Tasted
    I think I’ve tasted them all…? But I really hate guava and Fernet.
    Unusual or Controversial Believe You Hold in the Spirits/Cocktail Space
    I do believe that bars should have a menu of canned cocktails and hard seltzers. One or two White Claws, some Tequila Sodas, and a couple canned cocktails. No muss, no fuss, the consumer wants them, but a lot of bars are like, “no, that’s not our style.” If you’re curious, I have an Instagram account called @readytodrinklife, where I review RTD cocktails. LEGGI TUTTO

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    Episode 158 – Fizz vs. Spritz

    The Silver and Golden Fiz cocktails, however, were shaken over ice, poured into a glass, and THEN topped off – and here’s the kicker – ONLY with seltzer water.
    This tells us a few things. Obviously, to achieve the rich, desserty texture from the egg, you really need to shake the drink. This much should be clear to anyone who has worked with eggs in cocktails. But to me what’s more interesting is that Jerry Thomas knew that big bubbles – the kind you get from a seltzer gun – were the only thing to use in a rich, dessert- style cocktail if you want to achieve contrast with the other ingredients – in order to make the drink feel effervescent despite its heavy, sweet flavor profile.
    If you want to learn more about egg-based drinks or the difference between sparkling water and seltzer water, head over to Episode 029 – Egg Cocktails, or Episode 099 – Bursting Bubbles. Also, if you do decide to head over to the show notes page for this episode to check out that PDF of Jerry Thomas’ Bar Tender’s Guide, the recipes I just mentioned are on pages 46 and 47 – which are pages 50 and 51 of the PDF document. The more you know.
    Featured Cocktail: The Ramos Gin Fizz
    Now, of course, I’d be remiss if I moved on without mentioning what’s probably the most iconic Fizz cocktail in the book – the Ramos Gin Fizz, invented by Henry C. Ramos of the Imperial Cabinet Bar in New Orleans in 1888 – one year after the final publication of The Professor’s Bar Tender’s Manual. This cocktail extends the fizz format by adding dairy (in the form of heavy cream) and orange blossom water to the recipe. It also modifies the process to generate an uncommonly rich head of foam on the drink by employing a method called the “dry shake,” where some drink components of the cocktail are beat up in the shaker without ice to begin denaturing the egg whites without the unhelpful presence of ice or dilution.
    To make it, you’ll need:

    2 ounces gin

    1/2 ounce lemon juice

    1/2 ounce lime juice

    1/2 ounce simple syrup (1:1, sugar:water)

    3 dashes orange flower water

    1 ounce heavy cream

    1 egg white

    2 ounces soda water

    Combine all ingredients except soda water in a cocktail shaker with NO ice, and make sure you really maintain the seal with your hands – otherwise, you’re gonna be wearing most of the drink. Give that a good, solid shake for at least 15-20 seconds (or until you hear and feel the consistency of the drink begin to change in the shaker). At this point, add your ice and shake for a further 15-20 seconds before straining into a highball glass, topping with soda, garnishing optionally with half an orange wheel, and enjoying it through a straw.
    To me, the Ramos Gin Fizz is the Apotheosis – the high water mark – of the fizz family. It attains a level of decadence hinted at by Jerry Thomas’ Silver and Golden Fiz cocktails, while still fitting comfortably within a category that started with a little booze, a little sugar, a little citrus, and some bubbles.
    A Brief History of the Spritz
    So, now that we’re comfortable with the Fizz category, let’s get spritzy. And of course, the first cocktail that comes to mind when we say “Spritz” is the mighty Aperol variant. It’s everywhere. It’s delicious – and so why shouldn’t it be the first thing we think of when the word is uttered?
    It’s a weird thing to say, but the Spritz – in my opinion – is both older and younger than the Fizz – or perhaps more accurately stated, the origins of the spritz are older, but it didn’t reach its height of popularity or development until fizzes were old news. LEGGI TUTTO

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    Episode 157 – Agave Road Trip

    How Chava and Lou came to fall in love with Mezcal – each in their own special way. Lou by way of beer and Chava, well…his journey may have involved a little under-aged drinking something called “Aguas Locas,” aka Crazy Waters.

    What makes agave spirits so special – including milling, direct-fire distillation, earthen oven roasting, and a terroir unique from any other in the world.

    Of course, we talk about Agave Road Trip, but more importantly, we try to capture some of the stories, flavors, and a few examples of the 400 decisions (and that’s not a random number) that mezcaleros must make as they cultivate, ferment, and distill their products.

    There’s a few other important discussions that anchor this interview:

    One is the recap of an agave tasting seminar Lou gave at Tales of the Cocktail 2019, where he walked people through a 3 by 3 comparative tasting that demonstrated the fingerprint of the agave varietal vs. the fingerprint off the mezcalero, vs. the fingerprint of the moment (or the batch, or the microbiome).

    Another is our attempt at explaining the very tricky line that external interests must walk when interacting with the mezcal community. This is a question I’ve been stewing on since I met Lou a year ago, and I think we uncover some really important questions that all gringos need to consider when we make choices about mezcal.

    And finally, we do a little thought experiment to figure out what the world might look like if agave spirits were produced in places outside of Mexico.

    Between Chava’s intimate understanding of the engineering and production side of agave spirits and Lou’s experience running a non-profit that addresses food and water insecurity in the communities responsible for these incredible products, you’re in for a real treat here.
    You get a real sense for the humor and passion that underpin the Agave Road Trip podcast, which you can download for free on all your favorite podcasting platforms. You can also support them by visiting, clicking on the beating heart at the top of the screen, and selecting “Agave Road Trip” as the beneficiary of your donation.
    Featured Cocktail: The Esplanade Swizzle
    This episode’s featured cocktail is the Esplanade Swizzle, and I love this drink for a couple reasons. First, it was developed by Chicago bartender Danny Shapiro, and we have a great Chicago connection in this episode with Lou Bank, who calls Chi-town his home when he’s not journeying around Oaxaca. Second, it’s got Amontillado Sherry, which is arguably my FAVORITE style of Sherry – lightly oxidized, nutty, and complex.
    To make the Esplanade Swizzle, you’ll need:
    Fill a highball glass halfway with crushed or pebble ice, add your ingredients, give them a good, healthy jostle with a swizzle stick, then top with more crushed ice, garnish with a freshly activated sprig of mint, and enjoy.
    Swizzles are a great way to embrace the summer heat. The crushed ice and falernum give the Esplanade Swizzle a distinct “tiki” vibe, while the ginger syrup and the amontillado sherry offer some rich, spicy notes to complement the mezcal.
    Show Notes
    Below, you’ll see Eric’s capture of the 3 x 3 mezcal tasting that Lou conducted at Tales of the Cocktail 2019. The top row demonstrates the fingerprint of the agave varietal (3 different varietals, same distiller/method). The middle row demonstrates the fingerprint of the mezcalero (same varietal, same methods, 3 different distillers), and the bottom row demonstrates the fingerprint of the “moment” (same mezcalero, same varietal, 3 different open fermented batches). LEGGI TUTTO

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    Episode 156 – The Ghost of Cocktail Future

    How Greg transitioned from a career in the brewing world to a life behind the stick, slinging cocktails, niche agave spirits, and happiness.

    A little about the two podcasts that Greg helps bring to the airwaves, including the deep-dive, historical contemplations of Bar None and the weekly, boozy nerd-out sessions of The Speakeasy.

    Then, we focus in on the main subject of this episode: the RESTAURANTS Act – and YES, RESTAURANTS, in this case, is an acronym. A very long, very apt acronym.

    We talk about the origins of this possible service industry bailout, what it’s designed to do for the hospitality world, and the potential impacts it could have if passed.

    We do a little thought experiment about winning the hearts and minds of legislators as if we were the ghosts of cocktail bars past, present, and future,

    We riff on the bitter beauty of gentian liqueurs and existential Yelp reviews,

    And much, much more.

    Not only does Greg have a great voice, but he’s also super passionate about his home bar community in New York City and the larger service industry community that has been devastated by this here super virus we’re all rightfully terrified of. It’s always tricky to talk about the logistics and politics of a bailout, but in my opinion, there’s no better companion for that conversation than the man who thinks Suze can solve all the world’s problems.
    Featured Cocktail Garnish: Brandied Cherries
    This episode’s featured cocktail is…well…not a cocktail at all. But it is a recipe that we recently developed for Brandied Cherries. These delicious little flavor bombs are made from tart (or sour) cherries – usually the Montmorency variety – and the ripeness window for these cherries is a pretty narrow one – and we happen to be right in the middle of it here in mid-July. So, if you live near upstate New York, Michigan, or the Pacific Northwest where the majority of these fruits are grown, then you might just be in the position to grab a few quarts and try your hand at brandying them.
    The recipe below is a fusion of one by The Spruce Eats and Alex Luboff’s recipe for brandied cherries from the Speaking Easy Podcast. Basically, we took what we thought were the best aspects of each.
    The ingredients you’ll need are as follows:

    1.5 pounds of sour cherries

    6 oz (by weight) of sugar

    6 fluid ounces of water

    8 oz of Brandy – we used the ubiquitous E&J VS, which you can purchase by the handle

    1 cinnamon stick

    2 cloves

    1 oz fresh lemon juice

    ¼ teaspoon of salt

    This should ideally yield about 2 pints of brandied cherries, so feel free to scale it up or down as you see fit.
    The process for making these cherries is pretty simple if you’ve ever canned anything before. But if you don’t have any experience canning, it might make sense for you to do a little outside research before you commit because there IS a potential for messing this up if you’re a beginner. Essentially, though, the production steps are as follows:

    First, you’ve got to pit and de-stem your cherries. This is a step that wasn’t done in the Speaking Easy recipe, but it’s super easy if you’re willing to part with less than 15 bucks  for a cherry/olive pitting tool on Amazon. My advice? Definitely de-pit your cherries. But make sure you do it right before you brandy the cherries because they’re super delicate and have thin skins. You don’t want these sitting in their own juices overnight.

    Next, combine your water, sugar, lemon juice, salt, and spices (clove and cinnamon) in a saucepan or pot on the stovetop, stirring constantly until the sugar is dissolved. Once you’ve let all those flavors get to know one another, you add your Brandy, continuing to stir over VERY low heat until the liquid reduces a little. Remember you’re adding alcohol to a heat source here, so be sure to follow instructions and use EXTREME caution.

    Then, once you’ve got the brandy syrup where you want it, add the cherries and their juices, stirring very gently until you’re confident that juice is evenly incorporated.

    At this point, it’s time to can, and we recommend doing this in a large stock pot where you can set up a boiling hot water bath. This process in itself contains several important food safety steps, so be sure to check out this canning resource if you have any questions about the process. LEGGI TUTTO

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    Episode 155 – Breaking Bloody (Part 1: The Tomato Man Cometh)

    This is one of your quick and dirty “built” cocktails, and if there’s one thing you need to know, it’s the order in which you build it. First, you take your glass – in this case a highball or a large rocks glass – fill it with ice, then add your booze, and THEN top it off with your mixer. See, if you do it the other way around, you’ll need to stir because the booze will float on top of the juice, but by building your drink in the correct order you can really embrace the no-tools-necessary freedom of the Cape Cod cocktail.
    Garnish-wise, a lime wheel is traditional, but I could also see a few fresh cranberries skewered on a cocktail pick as a nice homage to the boggy berry to which the Cape Code owes its name and flavor.
    The Cape Cod is a tangy, refreshing way to beat the heat without breaking a sweat with your cocktail shaker, and if you’re a lazy home bartender like I am, you should always keep a little vodka and cran on hand.
    Show Notes
    In this conversation with Craig LeHoulier, we get pretty granular about the history and science of the tomato. Of course, tomato juice is arguably the Bloody Mary’s titular ingredient, so it makes sense that we start with this base and work our way out.
    What is a Tomato? LEGGI TUTTO