We talk with Emma Janzen, author of Mezcal. Emma is a journalist, photographer, and editor based in Chicago, where she currently works as the digital content editor at Imbibe Magazine.
While you may know of St-Germain Elderflower Liqueur, there are many other excellent brands to explore and more than enough cocktails to try them in.
Put on your best sundress or pastel colored slacks and grab a cold Pimm’s Cup, before joining us out on the croquet field. No, not a pimp cup, a Pimm’s Cup. What is a Pimm’s Cup you ask? Let us tell you.
Our friend Eric Kozlik started his own podcast, Modern Bar Cart, and asked us to speak on the joys of home bartending and more. He’s been one of the best friends of the podcast that we’ve had, and we’ve enjoyed a few drinks outside of recording.
Alex and Jordan talk with Matt Seigel, a well-known bartender who got his start at Eleven Madison Park and The NoMad. Now, he is the owner of In The Spirit Of Hospitality.
The Mai Tai debuted in the 1940’s, as Trader Vic helped Tiki take off in the U.S. and remains one of the most popular tiki drinks. Throw on a Hawaiian shirt and mix yourself a Mai Tai cocktail.
If you are familiar with sangria, you are most likely most familiar with red wine sangria, but white wine sangria is equally good and worth discovering at home for summer cookouts and mellow Sunday drinking.
Swedish Punsch may sound like the rudest Ikea™ furniture ever, but it’s actually a sweet, spicy, savory, rum-like concoction worth having on your home bar. While some of the notes, like caramel, smoke, and toffee, might make you lean towards using it in the fall and winter (which you should), Punsch is just the right ingredient for all seasons with the way it pairs with citrus and other warm weather ingredients. It’s basically a grog that is, traditionally, served warm (a good idea).
This episode we talk about how to integrate herbs into cocktails. Learn how to incorporate basil, mint, lemongrass, rosemary, and other herbs into your cocktails.
We are often asked about “easy” cocktails to make, and for cocktails that don’t take much up-front investment in new bottles. This episode, we do just that and dial down on three ingredient cocktails.