#104 – Vodka Tasting with Modern Bar Cart

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. 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.

Episode #102 – Winetails or Wine Cocktails

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.

Episode #101 – Holiday Cocktails – Second Edition

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!

Episode #100 – Dessert Cocktails

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.

Episode #099 – Interview with Blair Reynolds

Blair Reynolds is 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.

Episode #097 – Halloween Cocktails

It’s the SPOOKIEST time of the year—and we’re throwing parties! Classing it up a bit can be a bit of a task, but we’ve got a few tricks up our sleeve.

Episode #096 – Amaretto Cocktails

Amaretto is a sweet, almond-flavored, Italian liqueur associated with Saronno, Italy (thus the name for one of the most popular brands, Disaronno). Most well-known versions are made from almonds but some are made from a base of apricot pits. The name comes from the Italian “amaro” (which is also a liqueur) meaning “bitter,” thus, amaretto is a “little bitter.” And for any chemists reading this, yes, the cyanide is processed out of the almond prior to being included in the liqueur.

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