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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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While we don’t always suggest mixing caffeine and alcohol (Red Bull & Vodka is on the permanent “no way” list), coffee offers an intriguing flavor partner to many drinks. From vermouth to Amari, to all sorts of brown liquors, there’s a lot to offer.

There are a few times when our podcast has allowed us the opportunity to meet someone we’ve followed and admired for a number of years, whether it’s an author, a distiller, or a bartender. To close our group of episodes during Bourbon Heritage Month, we were able to record one of those conversations for this week’s episode, a conversation with Michael Veach, one of bourbon’s foremost historians and a legend in Bourbon Country.

In this episode we chat with Dave Scheurich, Former Distiller at Woodford Reserve and Whisky Advocate Lifetime Achievement Award Recipient, and Lisa …

Happy Bourbon Heritage Month from the Speaking Easy Crew! We’re going full bourbon this month, bringing you several episodes based on our favorite native spirit. Toast with us all month with episodes, amazing guests, and other features.

Where has all the rum gone?! Also, how did it take us until episode 89 to do a pure rum episode? We apologize.

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 a slushie machine is *probably* impractical for the home bartender, frozen drinks are fantastic for hot summer days. The great thing about Frozen cocktails for the home bartender is that you can experiment/hide mistakes easily.