Let's Drink About It

Ep. 130: Nobody Likes King Don Ding Dong Parts w/ Shitfoodblogger

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 25 Oct 2018 07:00:00 -0000

Back from the dead! Shitfoodblogger aka Chris Thornton joins the gang for some truly horrific cocktails in this special halloween episode of your favourite podcast. Yeah, we said it.

Ep. 129: Can You Feel It?

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 23 Aug 2018 07:00:00 -0000

The return episode after a long...Heeyeahtus? Heateus? Hiatus.

Ep. 128 The Trans-Am of Instagram™ with Jim Gilbert

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 23 Mar 2017 07:00:00 -0000

Ep. 127: Ginger Holds Liquid

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 09 Mar 2017 08:00:00 -0000

Ep. 126: Delightfully Day Drunk

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 23 Feb 2017 08:00:00 -0000

Ep 125: Off the Wagon!

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 19 Jan 2017 08:00:00 -0000

Ep. 124 The Copyright Infringement Holiday Spectacular with Josie Long!

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 22 Dec 2016 08:00:00 -0000

Ep. 123 Booze Traveler

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 10 Nov 2016 08:00:00 -0000

Ep 122: Popper and a Movie

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 27 Oct 2016 07:00:00 -0000

Ep 121: Quinoa Ball Pit with Alicia Tobin

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 06 Oct 2016 07:00:00 -0000

Ep. 120: Toilet Champagne

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 22 Sep 2016 07:00:00 -0000

Ep. 119 Dripping with Charism with Adam Pranica

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Sun, 11 Sep 2016 16:53:00 -0000

EP. 118: A Mecca of Biscuits

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 25 Aug 2016 07:00:00 -0000

Ep 117: Prancing with the Stars with Chris Berube

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 11 Aug 2016 07:00:00 -0000

Ep. 116: Band-Aids Make It Better

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 28 Jul 2016 07:00:00 -0000

Ep. 115 The Promise of a Premise with Helen Zaltzman

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 14 Jul 2016 07:00:00 -0000

Ep 114: Someone Took It Off the Curb with Dave Shumka

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 07 Jul 2016 07:00:00 -0000

Ep 113: Skin Pain Buddies with Lizzie Bartelt

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 30 Jun 2016 07:00:00 -0000

Ep. 112: Sage Advice with Adam Pranica

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 23 Jun 2016 07:00:00 -0000

Ep. 111: Groin Pains with Holy F**k.

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 26 May 2016 12:06:55 -0000

Ep 110: Get Ya Hot Toddies Here! with Rob Schulte

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 12 May 2016 07:00:00 -0000

Rob Schulte moved to New York to pursue his passion, Ben is suffering from impostor syndrome, and Chris had a cool time at the ballpark. Check www.letsdrinkabout.it for today's recipes!

Ep 109: Crushin' Bad Beers with Sarah Parniak

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 28 Apr 2016 07:00:00 -0000

Sarah Parniak is preparing for a long trip to Asia, Ben got sick on a Saturday and Chris is pumped up about sports! Head to www.letsdrinkabout.it for the recipes from today's show!

Ep 108: Dirt McGirt Right in a Glass

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 21 Apr 2016 07:00:00 -0000

Go to www.letsdrinkabout.it for today's recipes, and www.shakerandspoon.com to subscribe for their amazing cocktail kits!

Ep 107: The Rooster Resource Centre with Mike Webster

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 14 Apr 2016 07:00:00 -0000

Ep. 106: Clutching Our Pearls with Josie Long

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 07 Apr 2016 07:00:00 -0000

Ep 105: Do You Know Anything About Model Train Gauges? with Katie Harkin

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 31 Mar 2016 07:00:00 -0000

Katie Harkin moved to the Peak District, Ben's puppy is now a dog, and Chris found a hidden gem in Toronto. Head to www.letsdrinkabout.it for the recipes from today's show!

Ep 104: The Trouble With Doors with Alanna Stuart

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 24 Mar 2016 07:00:00 -0000

Alanna Stuart made a brain baby, Chris is starting massage therapy and Ben got cussed out by a mean old lady outside the library. Head to www.letsdrinkabout.it for the recipes from today's show!

Ep 103: Adiak Gahamu with Sean Rameswaram

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 17 Mar 2016 07:00:00 -0000

Sean Rameswaram's mom Chitra is in town, Chris has a new obsession that makes him feel like an old fogey, and Ben got a bunch of shit done without taking any drugs. Head to www.letsdrinkabout.it for the recipes from today's show!

Ep 102: From My Cold Chipped Shoulders

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 10 Mar 2016 08:00:00 -0000

Chris is spending is money like a madman and Ben made himself 50% less sick in five minutes.

Ep 101: Twitter is One Big Cry For Help with Scott Anderson

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 03 Mar 2016 08:00:00 -0000

Scott Anderson is back and needs to get his eyes checked, Chris is all burnt out, and Ben surveyed the real-estate of Los Angeles. As always, head to www.letsdrinkabout.it for the recipes from today's show!

Ep 💯: The Floral Notes in a Frank Collins with Shit Food Blogger

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 25 Feb 2016 08:00:00 -0000

Our pal Shit Food Blogger joins us to celebrate our 💯th episode. It's a #CremeDeBonanza! As always, head to www.letsdrinkabout.it for the recipes from today's show!

Ep 99: Hot Sauce In Me Bag with Rachel Ward

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 18 Feb 2016 08:00:00 -0000

Rachel Ward and some colleagues took a stranger to Red Lobster, Ben's rental car tried to kill him and Chris voluntarily went to a very strange event. We've switched hosting services, and are working hard to get back to having recipes in our show descriptions. In the meantime, head to www.letsdrinkabout.it for all the recipes from today's show!

Ep 98: So Many Things To Suppress with Lizzie Bartelt

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 11 Feb 2016 08:00:00 -0000

Lizzie Bartelt is going to be a maid of honor, Chris saw a stupendous slapstick routine and Ben's long period of bachelorhood is coming to an end. We've switched hosting services, and are working hard to get back to having recipes in our show descriptions. In the meantime, head to www.letsdrinkabout.it for all the recipes from today's show!

Ep 97: A Very Long Butt with Lorraine Cink

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 04 Feb 2016 08:00:00 -0000

We've switched hosts and we're working to get our show notes transferred over with recipes! In the meantime, check out the recipes at www.letsdrinkabout.it!

Ep 96: A Dry Fruity Wine with Jamahl Richardson

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 28 Jan 2016 08:00:00 -0000

The Close Call (Rickhouse, San Francisco)1 oz applejack1 oz Bols aged genever.25 oz yellow Chartreuse.25 oz Grade B maple syrup.5 oz heavy cream.5 oz freshly squeezed orange juice1 dash Fee Bros. Whiskey Barrel Bitters.5 oz Port such as Six GrapesCinnamon stick for grating Fill a Collins glass with crushed ice. Place applejack, genever, yellow Chartreuse, maple syrup, heavy cream, orange juice, and bitters in a cocktail shaker. Shake vigorously and pour over crushed ice. Top with port and garnish with freshly grated cinnamon. Salty Maple Buttered Cider (Maria Del Mar Sacasa)Maldon saltHalf of 1 lemon1 tablespoon softened butter2 tablespoon pure maple syrup.5 vanilla bean pod, seeds scraped out4 oz dark rum8 oz apple cider Scatter Maldon salt on a small plate. Rub the rim of two heatproof glasses or mugs with the lemon half, then dip in salt. Combine the butter, maple syrup, and vanilla bean seeds in small bowl. Set aside. Combine rum and cider in a small saucepan and bring to a simmer over medium-high heat. Pour into prepared glasses, then top each with half of the butter. Serve immediately. The Bamboozled Angel2 oz bourbon, preferably Heaven Hill.75 oz lemon juice.75 oz cinnamon syrup (see Editor's Note)1 oz grapefruit juice3 dashes Angostura bittersGrapefruit peel for garnish Combine all ingredients in shaker over ice and shake.Strain into rocks glass over large draft cube. Top with angostura bitters; express a grapefruit peel over drink and garnish. Spiced Pear Punch6 oz roasted pear purée*6 oz Old Tom Gin6 oz ginger liqueur (such King’s Ginger)6 oz Cognac3 oz fresh lemon juice18 oz prosecco (use a dry, fruity one)Ice block (frozen in a 1-qt. container)lemon wheels, pear slices and star anise to garnish Combine all ingredients except prosecco in a pitcher and chill for several hours. When ready to serve, place ice block in a punch bowl and pour chilled mixture over. Top with chilled prosecco, float garnishes and serve immediately. *Roasted pear puréePreheat oven to 350 degrees F. Peel, halve and core 5 ripe pears (Carlson uses Bartlett and Anjou, but any variety will work as long as they’re ripe). Arrange in a roasting pan with 4 tablespoons of demerara sugar, 4 ounces of brandy or Cognac, 6 cinnamon sticks, 8 star anise and 12 cloves. Cut 1 vanilla bean lengthwise; scrape out the seeds and add them to the roasting pan along with the pod. Roast for 30 minutes. Remove the spices and vanilla bean pod, then purée the pears and liquid in a blender or food processor.

Ep 95: Chucking Clouds with Chris Berube

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 21 Jan 2016 08:00:00 -0000

Mezcal Bees Knees2 oz mezcal.75 oz fresh lemon juice.75 oz honey syrup (2 parts clover honey dissolved into 1 part hot water) Shake the ingredients with ice until well chilled, then double strain into a stemmed glass and garnish with a lemon peel. The Fox Mulder1.5 oz Rye whiskey.75 oz Lemon juice.25 oz Pineapple juice.5 oz Simple syrup.5 oz Green Chartreuse Add all ingredients except the Green Chartreuse to a shaker filled with ice. Shake, and strain into a rocks glass over fresh ice. Top with a float of Green Chartreuse. Filibuster1.5 oz Rye.75 oz Lemon juice.25 oz Maple syrup1 medium egg white1 dash aromatic bitterslemon twist Shake all ingredients without ice to combine well, then shake again with ice until well chilled. Strain into a rocks glass with ice and garnish.

Ep 94: Plenty of Oomph with Nick Fountain

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 14 Jan 2016 08:00:00 -0000

Heaven Is A Place/This Is The Place (Lost Lake, Chicago)2 oz London Dry gin1 oz fresh lime juice.5 oz dry curaçao (McGee uses Pierre Ferrand) .5 oz velvet falernum .5 oz honey syrup.25 oz St. Elizabeth Allspice Dram3 dashes Angostura bitters mint, pineapple leaf, luxardo cherry, edible flower for garnish Shake ingredients with 1 cup of crushed ice. Strain into a mug and top with more crushed ice. Garnish. Southern Exposure (Alembic, San Francisco).75 oz celery juice1.5 oz gin (Junipero or St. George recommended).5 oz simple syrup (1:1).5 oz lime juiceHandful mint leaves and sprig for garnish Finely grate a celery rib and squeeze over a strainer to extract juice. Add all ingredients to shaker, fill with ice, and shake. Fine strain into glass, garnish with a small mint sprig. The Diamondback1.5 oz rye whiskey.75 oz Applejack.75 oz green chartreuse Stir with ice until well chilled and strain into a chilled cocktail glass. Garnish with a cherry. Jasmine Spritzers1.5 cups Grand Marnier.5 cup fresh lime juiceIce cubes1.5 cups orange vodka (here's a recipe to do it yourself)Chilled club soda2 drops jasmine essential oil (available at health food stores).5 cup sugar1.5 cups warm water12 lime twists (optional) In a small pitcher, combine the water and sugar and stir well to dissolve the sugar. Gently stir in the jasmine essential oil and lime juice. In a pitcher, combine the vodka with the Grand Marnier and jasmine syrup. Add the ice and stir briskly until the glass begins to frost, then strain into chilled martini glasses. Top each drink with 2 oz of the club soda and garnish with a lime twist.

Ep 93: The Best Toilet Explosion Ever with Veronica Simmonds

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 07 Jan 2016 08:00:00 -0000

Black Dahliaimage1 oz mezcal.75 oz Moscatel sherry.5 oz Grand Marnier.5 oz Zwack (spicy, herbal Hungarian liqueur).75 teaspoon fresh lemon juice1 grapefruit twist, for garnish In a mixing glass, combine all of the ingredients. Shake with ice until well chilled and fine strain into a chilled coupe and garnish. Jack Be Nimble (Roka Akor, Chicago)image1.5 oz Appleton Reserve Rum.75 oz Ramazzotti.5 oz Lime Juice.5 oz ginger syrup2 tsp pumpkin purée Shake ingredients until well chilled and staring into a chilled cocktail glass. Sparkling Grappa Sourimagei1.5 oz Rhine Hall grappa.75 oz fresh lemon juice.5 oz simple syrup.25 oz orange liqueurCava Shake the first four ingredients and strain over ice. Top with cava. Jakku 752 oz Champagne.5 oz Lime juice1 oz Jalapeño-infused blanco Tequila1 barspoon Simple syrup  Combine gin, syrup, and lemon juice in a cocktail shaker filled with ice. Shake vigorously and strain into an iced champagne glass. Top up with Champagne. Stir gently.

Ep 92: Straining the Pulp with Parniak & Pranica

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Wed, 30 Dec 2015 08:00:00 -0000

Check Your Zipper1.5 oz Light Rum.75 oz Lemon juice.75 oz Orange liqueur Shake ingredients with ice until well chilled. Fine strain into a chilled cocktail glass and garnish with a lemon peel. Champagne Cobbler1 oz Orange Juice1 oz Pineapple juice.75 oz Maraschino liqueur4 oz Champagne Add the orange juice, pineapple juice and maraschino liqueur to a mixing glass and stir to combine. Add the Champagne and fill with ice. Stir again gently and strain into a Champagne flute. Moonlight1.5 oz Gin.75 oz orange liqueur (Cointreau).5 oz creme de violette.5 oz lime juice Shake with ice until well chilled and fine strain into a chilled cocktail glass. Fix Me Up1 oz Sazerac 6 Year Rye1.5 oz Amontillado Sherry.5 oz Lemon Juice.5 oz Orange juice.75 oz Orgeat2 dashes Angostura bitters.75 oz club soda Quickly shake all ingredients but the club soda, then strain into a snifter over a large ice cube. Add club soda. Beginner's Luck1 oz Aged Rum1 oz Blanco Tequila.75 oz Cocchi Americano.75 oz Aperol2 dashes Cocoa BittersOrange Twist Combine in a mixing glass with ice and stir until well chilled. Strain into a chilled cocktail glass. Express the oils from the orange peel and rub around the rim of the glass and discard. Negroni Sbagliato1 oz Campari1 oz sweet vermouth1 oz chilled Prosecco Add the Campari, sweet vermouth, and Prosecco to a chilled highball glass. Add ice and stir gently. Garnish with the lemon twist and serve.

Ep 91: The Worst Christmas Ever with Dave Hill

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Wed, 23 Dec 2015 08:00:00 -0000

Leftover Apple Pie Milkshake1 slice apple pie2 scoops vanilla ice cream.5 cup apple cider.25 cup apple jack (optional) Blend all the ingredients together. Christmas Milkshake1 cup Whole Milk3 cinnamon sticks.75 oz coffee liqueur1 oz caramel sauce1 scoop vanilla ice creamground nutmegcoffee liqueur and brown sugar to decorate glasses Heat milk and cinnamon to just below simmer (must not boil). Remove from heat, cover and let stand for 15 minutes. Add the coffee liqueur to the milk and mix. Place plastic wrap on top of the milk so that no skin forms and refrigerate for about 4 hours. Dip the glass rim into some of the coffee liqueur and then press against the sugar to coat the rim of the glass. Place a heaped tablespoon of caramel sauce in the bottom of the glass. Gently pour the cinnamon milk up to .75 of the glass. Spoon a scoop of vanilla ice cream on top and sprinkle with some nutmeg and serve. Mint Cookies and Cream Milkshake1 cup Oreos.25 cups Milk1 pint Mint Chip Ice Cream Soak the cookies in the milk until soft, then blend the cookie mixture with the ice cream. Serve topped with crushed up cookies. Banks Milk Punch1.5 oz Whole milk1 oz Banks 5-Island Rum1 oz Rémy Martin VSOP Cognac.75 oz Honey syrup1 dash vanilla extract Add all the ingredients to a shaker and fill with ice. Shake, and strain into two chilled punch cups. Garnish with freshly grated nutmeg. Peppermint Bark Milkshake (via)2 cups vanilla ice cream1 cup milk1/3 cup chopped peppermint barkToppings: whipped cream and extra chopped peppermint bark Put the the ice cream, milk, and chopped peppermint bark in a blender and blend until smooth. Pour into glasses, and garnish with whipped cream and extra peppermint bark. Serve immediately.

Ep 90: You're That Guy From That Thing with Joseph Volpe and Ben Gilbert

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 17 Dec 2015 08:00:00 -0000

Dangerous Affair1 oz Gold rum.5 oz Jamaican rum, Smith & Cross.5 oz Creme de Peche.5 oz Sweet vermouth, Carpano Antica Formula.25 oz Campari.25 oz Lemon juice1 ds Bitters, Fee Brothers Lemon Stir all except bitters with ice. Garnish with orange peel. 1 drop of lemon bitters on top. Brooklyn2 oz rye or other whiskey1 oz dry vermouth.25 oz maraschino liqueur.25 oz Amer Picon, or a few dashes Angostura or orange bitters Combine ingredients with ice and stir until well-chilled. Strain into a chilled cocktail glass. Blushing Betty1 oz fresh juice from 1 pink grapefruit1.5 oz bourbon.5 oz simple syrup Fill a cocktail shaker 2/3 full with ice. Add grapefruit juice, bourbon, and simple syrup. Shake vigorously until well chilled, about 20 seconds. Strain into ice-filled rocks glass, garnish with grapefruit wedge if desired. Sweet and Vicious2 Fuji Apple Slices2 oz Rye.5 oz Dry Vermouth.5 oz Amaro Nonino1 tsp Maple Syrup Muddle the apple slices. Add the remaining ingredients and stir with ice. Double strain into a coupe and garnish with an apple fan. Overhead Smash1/2 Strawberry2 Cucumber wheels1.5 oz Tanqueray London Dry Gin.5 oz Bonal Gentiane-Quina.5 oz CArpano Antica Formula Vermouth.75 oz Lemon Juice.25 oz Oregeat.25 oz Ginger syrup1 dash Angostura Bitters1 dash Orange BittersClub SodaGarnish: 1 Cucumber ribbon, 1 mint sprig, and 1 or 2 drops of Angostura Bitters In a shaker muddle the strawberry and cucumber wheels. Add the remaining ingredients (except the club soda) short shake with ice, then strain into a high ball glass filled with ice cubes. Top with club soda. Garnish with the cucumber ribbon and mint sprig, then dash the bitters on the mint. Serve with a straw.

Ep 89: The Spirit Animal Awards with Dana Schwartz

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 10 Dec 2015 08:00:00 -0000

Bitters & Smoke (Portland Hunt & Alpine Club)1 oz Tequila1 oz Cynar.5 oz Fernet Branca.5 oz mezcal Add ingredients to a mixing glass and stir with ice to chill. Strain into a chilled glass; garnish. Red Velvet (PDT)2 oz coconut water1 oz Bulleit Bourbon.25 oz John D. Taylor’s Velvet FalernumPeychauds Bitters Stir with ice, then strain into a chilled coupe. Float 4 dashes of Peychaud’s Bitters over the surface. Lonesome Dove1.5 oz Bourbon1 oz Lemon juice1 oz Honey syrup.25 oz Allspice Dram5 Blackberry Combine lemon and blackberries. Muddle. Add remaining ingredients. Shake. Serve in rocks glass over ice. Black Bird Shot.5oz Jamieson (or Irish whiskey).5oz Amaro Montenegrosplash of Fernet Branca Pour ingredients into a glass! Can be batched and kept chilled, but there is more flavor at room temperature.

Ep 88: Professional West Wing with Scott Anderson

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 03 Dec 2015 08:00:00 -0000

The Money Penny2 oz dry gin.75 oz fresh grapefruit juice.5 oz dry vermouth.25 oz rich simple syrup (2:1)1 dash Grapefruit Bitters Shake ingredients with ice until well chilled and strain into a chilled cocktail glass. Garnish with a grapefruit twist. Triple DaiquiriTop: Standard Daiquiri1.5 oz White Rum1 oz Lime juice.5 oz Simple syrup Middle: Hemmingway Daiquiri2 oz White rum.75 oz fresh grapefruit juice.5 oz fresh lime juice.25 oz Marschen liqueur.25 oz simple syrup Bottom: Anejo Daiquiri1.5 oz Aged Rum1 oz Lime Juice.5 oz simple syrup With each drink combine over ice and shake until well chilled. Fine strain into chilled coups, and stack the glasses from bottom to top. Macadamia Nut Chi Chi4 oz Vodka2 1/2 oz macadamia nut liqueur8 oz pineapple juice2 oz coconut cream2 cups ice Add all ingredients to a blender. Blend until smooth. Pour into two tiki mugs. Garnish with an umbrella. Sparkling Bourbon Pear2 oz Bourbon Pear Mixer*1.5 oz chilled sparkling wine (from 1 bottle)Ground cloves for garnish Fill each glass with ice, add the bourbon pear mixer and top with sparkling wine. Stir once and sprinkle with ground clove to serve. *Bourbon Pear Mixer1 cup roasted pear puree*2 cups Four Roses Yellow Label Bourbon1/2 cup maple syrup In a pitcher or quart jar, stir together pear puree, bourbon, and maple syrup. Refrigerate until ready to use, up to 4 hours. Stir before serving. *Roasted Pear Puree2 bartlett pears, peeled, cored and sliced into eighths3 1/2 tablespoons fresh juice, from two lemons1/8 teaspoon ground cloves Preheat oven to 375°F (190° Celsius). Arrange the pear slices on a parchment-lined baking sheet and roast until the underside of each slice begins to caramelize, about 20 minutes. Let cool to room temperature. Add to blender with lemon juice and ground clove and purée until very smooth, or purée in a bowl with an immersion blender.

Ep 87: Salient Chunks with Jean Grae

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Wed, 25 Nov 2015 08:00:00 -0000

Swollen Gland2 oz Berkshire Mountain Distillers’ Greylock Gin.5 oz orange juice.25 oz Yellow Chartreuse4 dashes Peychaud’s Bitters Shake with ice and fine-strain into a chilled, Vieux Pontarlier Absinthe-rinsed coupe.Garnish with a cucumber ribbon on a pick. The Dreamer1 oz Amaro Montenegro.5 oz rye whiskey.75 oz fresh lemon juice.25 oz Demerara syrupGinger beer Shake all ingredients with ice and strain into an ice-filled Collins glass. Top with ginger beer and garnish with an orange slice. Mid-Century Zombie1 oz 151 Demerara Rum1 oz Gold Puerto Rican Rum1 oz Lemon Juice1 oz Light Puerto Rican Rum1 oz Lime Juice1 oz Passion Fruit Syrup1 oz Pineapple Juice1 tsp Demerara Syrup1 Dash Angostura Bitters Shake with crushed ice, pour unstrained into a tall glass and garnish with a mint sprig. Sharky's Revenge.75 oz White Martinique Rhum.75 oz Angostura bitters.75 oz Ginger syrup.75 oz lime juice Shake ingredients until very cold and fine strain into a chilled cocktail glass. Autumn Wassail1.5 oz Louis Royer Force 53° VSOP Cognac.5 oz Santa Teresa 1796 Rum4 oz Wassail Batch*, hot (or 3 oz Wassail Batch, chilled, if serving cold)1 Apple slices or cranberries To serve hot, add the cognac and rum to a Toddy glass and top with the Wassail Batch. Garnish with apple slices or fresh cranberries. To serve cold, add all the ingredients to a shaker and fill with ice. Shake, and strain into a chilled cocktail glass. *Wassail Batch1 qt Organic apple cider2 cups Unsweetened pomegranate juice.25 cup Sugar1 cup Fresh orange juice.75 cup Fresh lemon juice3 Cinnamon sticks1 tsp Whole cloves1 tsp Whole allspice Combine all the ingredients in a saucepan and bring to a simmer over medium-low heat. Cook for at least 1 hour, stirring occasionally.

Ep 86: Advanced Cannibals with Marian Bull

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 19 Nov 2015 08:00:00 -0000

Breakfast Martini1.75 oz Navy Strength Gin.75 oz Fresh lemon juice1 spoon Orange marmalade.75 oz Cointreau or Triple sec Shake ingredients with ice until well chilled and strain into a chilled cocktail glass. Garnish with an orange twist. The Dernier Mot Cocktail (El Cobre, New York City).75 oz Rhum Agricole.75 oz Green Chartreuse.75 oz Maraschino Liqueur.75 oz fresh lime juice Shake until well chilled and double strain into a chilled cocktail glass. No garnish. Boo Radley2 oz Bulleit Bourbon.75 oz Cynar.5 oz Cherry Heering Lemon or orange peel to garnish Add all ingredients to a mixing glass, add ice, and stir until chilled. Strain into a chilled coupe or cocktail glass. Garnish with a lemon or orange peel. Brandy Alexander2 oz Brandy.5 oz dark Creme de Cacao.5 oz heavy creamwhole nutmeg Combine brandy, crème de cacao, and heavy cream in a shaker with ice and shake vigorously. Strain into a cocktail glass and grate nutmeg over top, to taste.

Ep 85: Beagles and Donuts with Jeremy Burge

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 12 Nov 2015 08:00:00 -0000

DIY Orange Soda4 oranges or 2 cups fresh orange juice1 lime1 cup granulated sugarLemon lime seltzer water Zest the oranges and the lime and add all of the zest to a medium sauce pan. Now juice the oranges, adding the juice to the pot. You need 2 cups fresh orange juice. Add the sugar. Bring the mixture to a boil over medium heat. Once at a boil, reduce the heat to a simmer and cook for about 8 to 10 minutes, or until the syrup has reduced by about 1/3. Remove the syrup from the stove and let cool slightly. Pour the syrup through a fine mesh strainer into a glass jar. Discard the pulp and zest from the strainer and place the jar in the fridge until the liquid is cold, about one hour. When you're ready for a drink, mix one part syrup and two parts seltzer in a glass filled with ice. Stir it up and serve with an orange slice if desired. Enjoy! Vieux Carre.75 oz rye whiskey.75 oz sweet vermouth.75 oz cognac2 dashes Peychaud's bitters2 dashes Angostura bitters1 barspoon Benedictine2 lemon twist, for garnish Stir all the liquids in a mixing glass filled halfway with ice. Strain into a rocks glass filled with ice. Garnish with a lemon twist. Bienvenidos1.5 oz Mezcal.75 oz Lime juice.75 oz Coffee liqueur Stir with ice until well chilled and strain into a cocktail glass. Garnish with a lime twist. John Collins1.5 ounces bourbon whiskey1 ounce lemon juice.5 ounce sugar syrupClub sodaMaraschino cherry for garnishOrange slice for garnish Pour the bourbon, lemon juice, and sugar syrup in a collins glass with ice cubes. Stir thoroughly. Top with club soda. Garnish with a cherry and orange slice.

Ep 84: Lohlapalooza with Sara Benincasa

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 05 Nov 2015 08:00:00 -0000

Cienfuegos Shake6 mint leaves.75 oz simple syrup 2 oz aged rum.5 oz Bénédictine 1 oz fresh lime juice 3 dashes Angostura In a shaker, muddle the mint with the simple syrup. Add the remaining ingredients, shake with ice to chill and double strain into a chilled coupe. Hot Lemon Rum Toddy1 cup hot waterJuice of .5 lemon1 teaspoon fresh lemon zest 1 Pinch freshly grated nutmeg.5 cinnamon stick1 tablespoon fresh ginger, peeled and sliced (cherry-tomato size).5 teaspoon butter2 tablespoons brown sugar1 oz dark rum In a small pot over medium heat place all ingredients except rum. Simmer for about 5 minutes. In a large mug pour about 1-2 fingers of dark rum. Pour contents of small pot through a strainer into the mug. Serve hot. Naked And Famous.75 oz mezcal.75 oz Aperol.75 oz Yellow Chartreuse.75 oz fresh lime juice Combine all ingredients in a shaker, add ice and shake until well chilled. Strain into a chilled cocktail glass. Garnish with a lime wedge. Transformation2 oz light rum1 oz orange juice2 oz blackberry Brandy2 oz strawberry puree1 cup ice Pour all ingredients into a blender and blend until the drink has reached a smoothie-like consistency. Pour into a large glass and serve.

Ep 83: The Haunted Bar Cart with Mike Sacks

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 29 Oct 2015 07:00:00 -0000

Trick Or Negroni1 oz gin1 oz sweet vermouth1 oz Gran Classico or Campari1 large eggOrange peel Dry shake all ingredients and then add ice and shake vigorously. Fine strain into an empty, chilled rocks glass. Garnish with the peel. Bloody Orange Cocktail1 oz vodka.5 oz Licor432 oz Orangina.75 oz raspberry syrup*orange wedge for garnishplastic syringes (available at party stores) Fill syringe with raspberry syrup. Add vodka and Licor43 to a shaker with ice, shake until very cold (about 20 seconds). Add Orangina and stir. Pour into ice filled glasses, garnish with the orange wedge and place filled syringes in drinks. *Raspberry SyrupPuree 2 cups of fresh raspberries in a food processor. Press the puree through a fine mesh strainer to extract the pulp, then discard the seeds. Place the puree in a small saucepan with 1/4 cup of sugar. Heat over medium-low heat, stirring frequently until thick and dark (about 10 minutes) and let cool. Black Martini2 oz Black Vodka.5 oz Dry VermouthOrange peel for garnish Stir ingredients with ice until well chilled and strain into a chilled cocktail glass. Red Hook2 oz rye whiskey.5 oz Punt e Mes or other sweet vermouth.25 to .5 ounce maraschino liqueur Pour ingredients into a shaker with a generous handful of ice. Stir briskly until well chilled. Strain into a cocktail glass and serve.

Ep 82: You Wouldn’t Like Me When I’m Anxious with DeAnne Smith

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 22 Oct 2015 07:00:00 -0000

The Legend Continues (Péché, Austin)1 oz dark rum1 oz coffee liqueur (Jenkins uses St. George Spirits’ NOLA Coffee Liqueur).75 oz fresh orange juice.5 oz orgeat1 whole egg (pasteurized if you like) Shake the rum, coffee liqueur, orange juice, orgeat and egg together until the ingredients are emulsified. Add ice and shake to chill. Strain into a coupe and garnish with espresso beans. Permanent Holiday (Isla, Austin)1 oz bourbon1 oz Averna amaro.5 oz Licor 431 oz grapefruit juice.5 oz passion fruit syrup.5 oz fresh lime juiceGrapefruit peel and mint sprig for garnish Combine all ingredients in a shaker. Add crushed ice and shake. Pour the contents into a tall glass or tiki mug. Garnish and serve with an umbrella. Zim Zala Bim (Jamie Boudreau)2 oz Reposado Tequila2 tsp Orange Bitters2 tsp St. Germain1 tsp Superfine sugar or simple syruplemon twist Stir the ingredients with ice until well chilled and fine strain in to a chilled cocktail glass. Express the oil from the lemon peel over the drink and discard the peel. Bluejay Tonic1.5 oz Blue Curacao4 oz Tonic Water Build in a collins glass with ice and stir to combine. Garnish with a lime wheel.

81 No Such Thing As Free Pants with Lizzie Bartelt

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 15 Oct 2015 07:00:00 -0000

Hotel D'Alsace (PDT)2 oz Bushmills Irish Whiskey.5 oz Cointreau.5 oz Bénédictine1 sprig rosemary Muddle the liqueurs and bottom half of rosemary sprig, then add whiskey. Stir with ice until well chilled and fine-strain over one large ice cube in a chilled rocks glass. Garnish with the tip of the rosemary sprig. GT Swizzle2 oz overproof gin.5 oz fresh lime juice.5 oz tonic syrup (or tonic water, to taste) 2-3 dashes tonic bitters (optional) 3 thin wheels fresh lime (save one as garnish) Add liquid ingredients (except bitters) to a Collins glass and fill halfway with crushed ice. Nestle two of the lime wheels against the interior of the glass, and add crushed ice to hold in place and to fill. Use a swizzle stick or a barspoon to swizzle the drink until a thin film of ice coats the outside of the glass. Add more crushed ice to fill, and garnish with the final lime wheel. Dash bitters onto the ice. Serve with a straw. Jet Pilot1 oz Jamaican rum.75 oz gold Puerto Rican rum.75 oz 151-proof demerara rum.5 oz grapefruit juice.5 oz lime juice.5 oz cinnamon syrupdash of Angostura bitters6 dashes Pernod4 oz crushed icecherry for garnish Assemble ingredients in a blender and blend for 5-10 seconds. Pour into a hurricane glass and garnish. Coffee Grog (Jeff Berry)1 sugar cube1 tsp. Don’s Coffee Grog Batter*Pinch of ground nutmegPinch of ground clovePinch of ground cinnamon3 strips orange peel1 strip grapefruit peel6 oz freshly brewed hot coffee (Kona is traditional).5 oz aged Jamaican rum.5 oz 151-proof Demerara rum 1 cinnamon stick Place the sugar, batter, spices and citrus peels in a preheated, heat-proof glass, then add the coffee, stirring until the batter dissolves. Place the rums in a fireproof ladle, carefully ignite with a match, and pour the flaming rum into the glass. Garnish. *Don’s Coffee Grog BatterCombine 1 oz. of softened sweet unsalted butter and 1 ounce of honey with a teaspoon of your favorite vanilla syrup, ½ a teaspoon of allspice dram and 1 teaspoon of your favorite cinnamon syrup. Makes 18 servings.

Ep 80: Eat Before You Drink with Doni Belau

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 08 Oct 2015 07:00:00 -0000

Bubbaloo2.25 oz Pisco.5 oz Carpano Antica.5 oz Apricot Liqueur3 dashes Peruvian bitters Stir with ice until well chilled and strain into a chilled coupe. Le Metro2 oz Cognac1 oz creme de cassis.5 oz lemon juiceSeveral dashes of Pechauds bittersBrandied cherries for garnish Shake ingredients with ice until well chilled and strain into a chilled cocktail glass with the cherries in it. Blonde Manhattan1.75 oz Moonshine1 oz Carpano Antica.5 oz Cointreau3 dashes Orange Bitters1 lemon twist for garnish. Stir the ingredients in ice until well chilled. Strain into a chilled coupe or over ice in a rocks glass. Garnish. Bloody Orange Cocktail (via)1 oz vodka.5 oz Licor432 oz Orangina.75 oz raspberry syrup*orange wedge for garnishplastic syringes (available at party stores) Fill syringe with raspberry syrup. Add vodka and Licor43 to a shaker with ice, shake until very cold (about 20 seconds). Add Orangina and stir. Pour into ice filled glasses, garnish with the orange wedge and place filled syringes in drinks. *Raspberry SyrupPuree 2 cups of fresh raspberries in a food processor. Press the puree through a fine mesh strainer to extract the pulp, then discard the seeds. Place the puree in a small saucepan with 1/4 cup of sugar. Heat over medium-low heat, stirring frequently until thick and dark (about 10 minutes) and let cool. Zombie Gut Punch (via)10 oz vodka5 oz triple sec2 oz bitters1 cup fresh squeezed blood orange juice2 cups black cherry sodaGrenadine, for rim In a large punch bowl filled with ice, pour vodka, triple sec, bitters, blood orange juice and black cherry soda. Laugh as though you are an evil zombie and stir. Rim each glass with grenadine before filling with punch mixture, and serve. Stagger around menacingly, and threaten to eat strangers' brains.

Ep 79: Second Location with Adam Pranica

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 01 Oct 2015 07:00:00 -0000

P & P Pisco (Casey Robinson)1 oz pisco1 oz Pimm’s No. 1.25 oz maraschino liqueur.5 oz fresh lime juice.5 oz fresh lemon juice.25 oz rich simple syrup (2:1)3 dashes Angostura bittersChilled ginger beer, to tastemint sprigcucumber wheellemon slice Combine ingredients in a shaker with ice and shake until well chilled. Strain into a Collins glass filled with crushed ice. Top with ginger beer and garnish with the mint sprig, cucumber wheel and lemon slice. Mezzin Wit Ya (Salt, Boulder)2 dashes olive oilSlice of serrano pepper2 oz Sombra Mezcal.5 oz St. Germaine.5 oz Green Chartreuse.5 oz agave nectar1 oz lime juiceFresh ground black pepper Muddle the olive oil, serrano pepper and agave in a mixing glass. Add the Mezcal, St Germain, Chartreuse and lime juice. Shake with ice until well chilled. Strain over ice and garnish with a lime wheel and a few grinds of pepper. Melons Rising1.5 oz gin.5 oz overproof rum.5 oz Aperol.5 oz watermelon syrup (equal parts fresh, strained watermelon juice and sugar).75 oz fresh lime juice1 dash Bitter Truth grapefruit bitters1 sprig fresh thyme for garnish Combine all ingredients and shake with ice until well chilled. Strain into an ice-filled glass and garnish with the thyme. Beer and a Smoke1 oz Sombra Mezcal.75 oz Lime Juice1 dash The Bitter Truth Celery Bitters4 dashes Cholula hot sauce Stir with ice and strain into a chilled Collins glass rimmed with kosher salt, celery salt, and ground black pepper. Top with 6 oz Victory Pilsner and garnish with freshly grated orange and lime zest.

Ep 78: The Semiotics of Pink Drinks with Chris Bannon

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 24 Sep 2015 07:00:00 -0000

Green Bicycle.5 oz St. Germain.5 oz Green Chartreuse4 oz Prosecco or cavaLemon twist for garnish Stir the St. Germain and Chartreuse with ice until well chilled. Strain into a chilled cocktail glass and top with the bubbly. Garnish with the twist. Rural Juror (Heartland Restaurant)2 oz gin1 oz lemon juice.75 oz apricot liqueur.25 oz Peychaud's bitters Combine ingredients in a shaker with ice, shake until well chilled, then strain into a chilled cocktail glass. Joy Deivision (Phil Ward)2 oz Dry Gin1 oz Dry Vermouth.5 oz Cointreau3 dashes Vieux Pontarlier Absinthe Stir ingredients with ice until well chilled, then strain into a chilled cocktail glass. Garnish with a lemon twist. Passion Fruit Rum Punch (Simon Difford)1.5 oz Overporof White Rum.75 oz fresh lime juice.5 oz simple syrup (2:1).5 oz passion fruit syrupTop with champagne.5 passion fruit Scoop the flesh of the passion fruit into a shaker, add the rum, juice and syrups. Shake with ice until well chilled and strain into a glass filled with crushed ice. Stir briefly, then top with champagne.

Ep 77: A Piccolo Will Do In A Pinch with Hannah Georges

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 17 Sep 2015 07:00:00 -0000

Champs-Élysées2 oz Champagne Cognac VSOP.75 oz lemon juice.5 oz Green Chartreuse.25 oz simple syrup1 dash Angostura Bitters Shake with ice until well chilled and fine strain into a chilled cocktail glass. Garnish with a lemon peel. Junior2 oz Rye.75 oz lime juice.5 oz Benedictine2 dashes angostura bitters Shake with ice and strain into a chilled coupe. Paris Between The Wars.75 oz Campari.75 oz Scotch.5 oz fresh lemon juice.5 oz simple syrup (1:1)3 oz dry hard cider Shake all ingredients except the cider in a tin with ice until chilled. Strain into a chilled flute. Top with the cider and twist the lemon peel on top before using as a garnish with a lemon peel. Prairie Oyster1 whole egg1 oz vodka2 dashes of vinegar1 teaspoon Worcestershire sauce1 teaspoon ketchup2 dashes of Tabasco saucePinch of salt and pepperCarefully crack the egg into an old-fashioned glass, taking care not to break the yolk. Add the remaining ingredients and drink in one gulp. Luau (PDT).75 oz Wray & Nephew Overproof Rum.75 oz Appleton Estate V/X Rum.75 oz El Dorado 15-Year-Old Rum.5 oz lime juice.5 oz simple syrup.25 oz Boiron Passion Fruit Purée.25 oz Kassatly Chtaura Orgeat1 dash Angostura Bitters Shake with ice, then strain into a rocks glass filled with crushed ice. Top with more crushed ice. Garnish with an umbrella, a lime wheel, and an orange slice.

Ep 76: Just As Kinked-Out As Anyone with Dan Kennedy

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 10 Sep 2015 07:00:00 -0000

Cucumber-Jalapeño Margarita2 oz blanco tequila.5 oz triple sec.5 oz fresh lime juice.75 oz agave syrup (1:1)3 fresh jalapeño wheels3 fresh cucumber wheels In a shaker, muddle the jalapeño and cucumber. Add the remaining ingredients and shake with ice. Strain into an ice-filled glass and garnish. Sidecar2 oz Remy Martin VSOP Cognac.75 oz Cointreau.75 oz Lemon Juice.25 Simple Syrup Shake with ice until well chilled and fine-strain into a chilled coupe, rimmed with sugar. Mockscow Mule4 oz Ginger beer1.5 oz fresh lime juice1.5 oz Seltzer Build in a copper mug or glass filled with crushed ice. Stir to combine and garnish with a lime wedge. Dry and Spicy Daiquiri (via Mulberry Project)2 oz white rum1 oz fresh lime Juice.75 oz simple syrup (1:1)6 fresh 1-inch watermelon cubes1 Thai chile pepper, dried In a shaker, muddle the watermelon and dried chili pepper. Add the remaining ingredients and shake with ice until well chilled. Fine-strain into an ice-filled glass and garnish with a watermelon wedge.

Ep 75: We're Always Wondering How a Pirate Might Sound with Sandra Ferrari

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 03 Sep 2015 07:00:00 -0000

Salty Dog5 oz grapefruit juice1.5 oz gin.25 tsp salt Pour all ingredients over ice cubes in a highball glass. Stir well and serve. You can substitute vodka for gin, and that's probably more traditional. Psychadelic Fur1.5 oz Rhum Barbancourt Reserve Speciale, Aged 8 Years.5 oz Fernet Branca1 oz strawberry syrup1 oz ginger syrup2 dashes of Peychaud’s bittersCucumber ribbon for garnish Combine ingredients in a shaker with ice and shake to chill. Strain into an ice-filled Collins glass and garnish. Blue Ricardo1.5 oz white rum.75 oz fresh lemon juice.5 oz coconut syrup.5 oz passionfruit syrup.5 oz fresh pineapple juiceblue curaçao Combine all ingredients and shake with crushed ice. Strain into a tall glass filled with crushed ice, top with blue curaçao and garnish with a lemon wheel and a straw. Green Ghost2 ounces gin1/2 ounce Green Chartreuse1/2 ounce fresh lime juice, from 1 lime Combine ingredients in a cocktail shaker with ice and shake until well chilled. Fine strain into a chilled cocktail glass.

Ep 74: Feeling The Burn with Kenzi Wilbur

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 27 Aug 2015 07:00:00 -0000

Oaxaca Old Fashioned1.5 oz reposado tequila.5 oz mezcal1 tsp agave nectar2 dashes mole bittersOrange Twist Combine ingredients in a mixing glass and fill with ice. Stir well to chill, and strain into glass filled with ice. Twist an orange peel over drink and use as garnish. Play Mercy.75 oz Aperol.75 oz Cocchi Rosa.75 oz St. Germain.75 oz fresh lemon juice3-4 oz club soda Combine all ingredients, except the club soda, and shake with ice. Strain into an ice-filled glass, top with soda and garnish. In-Sandiary1 cup cubed ripe watermelon, seeds removed2 oz blanco tequila.5 oz fresh lime juice.25 oz simple syrupiceChili salt mixture* Rim a chilled cocktail glass with chili salt mixture by placing the edge in lime juice and then in the chili salt. Juice watermelon or muddle well in a cocktail shaker to yield 2 ounces watermelon juice. Strain and discard solids. Add 2 ounces watermelon juice, tequila, lime juice, and simple syrup to a cocktail shaker and fill with ice. Shake well. Fill rimmed serving glass with ice and strain drink into the glass. Serve immediately. *Chili Salt Mixture1 oz fresh lime juice1 teaspoon kosher salt1 teaspoon sugar1 teaspoon ancho chili powder Lime juice in a saucer, then combine the salt, sugar and chili powder and place on a second saucer. Sorel Submerge (via)2 cubes Sorel2 oz Gin1 oz Elderflower liqueur Fill an ice cube tray with Sorel, freeze. Place frozen cubes of Sorel into a highball glass. Add gin and elderflower liqueur; as Sorel ice cubes don't float, they will sit at the bottom of the glass, dissolving slowly.

Ep 73: Community Supported Bacon with Patrick Dacy

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 20 Aug 2015 07:00:00 -0000

Whiskey Cobbler2 oz Bourbon.25 oz sugar syrupfresh raspberries and blackberries2 dashes peach bitters Shake all ingredients including five berries hard with ice and strain in to a collins glass filled with crushed ice. Top off with soda water and garnish with fresh raspberries and blackberries. Serve with a straw. Clover Club1.5 oz gin.75 oz fresh lemon juice2 tsp. raspberry syrup1 fresh egg white Combine ingredients in a shaker and shake without ice for 10 seconds. Add ice and shake vigorously for at least 10 seconds. Strain into a chilled cocktail glass. Blackthorn1.5 oz Plymouth Gin.75 oz Plymouth Sloe Gin.75 oz Carpano Antica Sweet Vermouth2 dashes house orange bitters Stir with ice and stain into a chilled coupe. Garnish with an orange twist. Coin Toss2 oz Scarlet Ibis rum.75 oz Carpano Antica Formula vermouth.25 oz yellow Chartreuse.25 oz Bénédictine2 dashes Peychaud’s bitters Stir all ingredients with ice and strain in to a cocktail glass. Safe Sex on the Beach3 oz cranberry juice3 oz grapefruit juice2 oz peach nectar1 maraschino cherry Pour over ice in a chilled glass and stir. Garnish with a cherry.

Ep 72: We Burned Off Chris Hastings’ Eyebrows

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 13 Aug 2015 07:00:00 -0000

Field Cocktail2 oz Pierre Ferrand Ambre Cognac1 oz Noilly Prat Dry Vermouth.75 oz Pineapple juice Stir with ice and strain in a chilled coupe. Garnish with a pineapple leaf. Queens Park Swizzle3 oz Demerara Rum1 oz Fresh Lime Juice.5 oz Demerara Sugar Syrup4 to 6 Mint Leaves Swizzle everything in a double old-fashioned glass partly filled with crushed ice. Add more crushed ice to fill. Swizzle again until glass frosts. Garnish with a mint sprig and your spent lime shell. Samba2.0 oz Cachaca1.0 oz cane sugar syrup3 dashes Bittered Sling Lem Marekesh Bitters (lemon bitters will work)0.5 Aperol or Campari1 lime151 proof rumCinnamon, sugar and nutmeg to garnish Fill an Old Fashioned glass with crushed ice. Muddle one whole lime cut in quarters. Add Cacacha, cane sugar syrup and bitters. Strain the mixture over the crushed ice and drizzle with a half ounce of Aperol or Campari. On top of the drink, fill a spent lime shell with 151-proof rum and dust it with cinnamon, sugar and nutmeg. Set on fire. The Journey1.5 oz The Macallan 12.5 oz Heering Cherry Liqueur.5 oz Taylor Fladgate Tawny Porto 10 Year.25 oz Grand Marnier1 Dash Fee Brothers Peach BittersOrange Zest Twist Combine liquids in a mixing glass with ice. Stir until well chilled. Strain into a chilled cocktail glass. Zest a fresh orange twist over the cocktail and drop twist into the drink.

Ep 71: Analysis Paralysis with Dan Pashman

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 06 Aug 2015 07:00:00 -0000

Muddled Mission1.5 oz Anchor Junipero gin1 oz St. Germain.75 oz lemon juice.25 oz Yellow Chartreuse2 fresh strawberries In a shaker, gently muddle a hulled strawberry. Add the remaining ingredients and shake with ice until well chilled. Strain into a chilled coupe. Garnish with a slice of strawberry. Navy Fizz1.5 oz London Dry Gin.75 oz Campari.75 oz Lemon Juice.25 oz Simple Syrup (2:1).5 Nectarine / Peach2 rosemary sprigs (2in)soda water Muddle nectarine/peach, a rosemary sprig and simple syrup in your shaker. Add the remaining ingredients and shake with ice. Fine strain into an ice-filled Collins glass. Top with soda water and garnish with another rosemary sprig. Lawn Dart1 oz Blanco Tequila1 oz Tanqueray Gin.75 oz Lime Juice.75 oz Agave Syrup.25 oz Green Chartreuse1 5inch slice green bell pepper Muddle the bell pepper and agave syrup. Add everything else then shake with ice and fine strain into a chilled collins glass filled with ice. Garnish with an umbrella and a lime wheel. Rum Runner1.5 oz Spiced rum.5 oz Blackberry brandy.5 oz Creme de Banane4 oz Orange JuiceDash of Falernum or grenadine Pour all ingredients into a cocktail shake with ice. Shake well. Strain into a hurricane glass. Optional (and recommended): Pour ingredients into a blender with approximately 3/4 cup of ice. Blend until smooth.

Ep 70: The Honeymoon is Over

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 30 Jul 2015 07:00:00 -0000

A Farewell to Hemingway2.25 oz Kirsch1.5 oz Fresh Lime Juice.25 oz Cherry or Raspberry SyrupLime Peel Spiral, for garnish Shake with ice, then pour unstrained into a collins glass. Drop in a lime peel spiral and top with club soda. should have been salty and bitter This is, according to Baker, "a sort of Kirsch Collins," which he invented for his friend Ernest Hemingway before sending him and bullfighter Sidney Franklin "off on the plane for New York, & Loyalist Spain.” Aperol Spritz2 oz Aperol1 oz Prosecco1 oz club soda.5 oz Orange Juice Build in a rocks glass. Add ice and stir. Garnish with half an orange wheel. Terroir & Peace2 oz mushroom-infused gin*1 oz Dolin dry vermouth.25 oz thyme syrup**lemon peel Combine infused gin, vermouth, and thyme syrup. Stir and strain into a chilled coupe glass. Lemon peel expressed and discarded. * Mushroom-infused gin: Fill a quart-sized Mason jar 1/2 to 2/3 full with mushrooms, ideally chanterelles. Fill rest of the jar with gin and let sit for up to two weeks. ** Thyme syrup: Heat 1 cup sugar, 1 cup water, and six sprigs of thyme in a saucepan. Slightly simmer until sugar dissolves. Strain. Pegu Club2 oz Gin.75 oz Orange Curaçao.75 oz lime juice1 dash angostura bitters1 dash orange bitters Shake with ice until well chilled. Fine strain into a chilled cocktail glass and garnish with a lime.

Ep. 69: Stiff Peaks with Adam Pranica

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 23 Jul 2015 07:00:00 -0000

Jupiter Cocktail1.5 oz Gin.75 oz Dry vermouth1 tsp. Creme de violete1 tsp. Orange juice1 Scoop crushed ice Mix all ingredients in a shaker or blender with ice. Shake or blend. Strain the mixture into a chilled cocktail glass. Steve-O's Tuxedo1.75 oz Plymouth Gin.75 oz Lemon juice.5 oz Simple Syrup1 Egg white1 dash Reagan's Orange Bitters No. 61 Orange twist for garnish Pour the gin, egg white, juice, syrup and bitters into a shaker. Dry shake. Add ice and shake vigorously for at least 45 seconds. Strain into a chilled cocktail glass and garnish with the orange twist. Edgewood1.5 oz Plymouth Gin1 oz Grapefruit juice.5 oz Punt e Mes.5 oz Lillet Blanc Shake with ice and strain into a chilled coupe. Garnish with a pinch of kosher salt.

Ep 68: The Buzzword Vodka Distillery Tour with Sarah Parniak

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 09 Jul 2015 07:00:00 -0000

Churchill’s Breakfast1.5 oz Rye whiskey.5 oz cold brew coffee1 cinnamon stick.33 oz Grade B maple syrup2 dashes Angostura bitters Toast a cinnamon stick on an open flame until it smokes, and place it under an overturned, chilled coupe filling it with smoke. Shake other ingredients with ice until well chilled and strain into the coupe. Drop the cinnamon stick in for garnish. La Louche1.5 oz Hendricks Gin1 oz Lillet rouge.5 oz lime juice.25 oz Yellow Chartreuse.25 oz simple syrup. Shake with ice and strain into a chilled coupe. No garnish. Hemingway Daiquiri2 oz white rum.75 oz fresh lime juice.5 oz Maraschino liqueur.5 oz fresh grapefruit juice Shake with ice until well chilled and strain in to a chilled coupe. Garnish with a lime wheel.

Ep 67: My Dog Ate The Podcast with Michael Hoffman

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 02 Jul 2015 07:00:00 -0000

Painkiller2 oz Pusser’s Rum4 oz Pineapple juice1 oz Orange juice1 oz Cream of coconut Add all ingredients to an ice-filled hurricane glass and stir to combine. Garnish with an orange wedge, a cherry and a grate of nutmeg. Royal Hawaiian1.5oz Gin.5oz fresh lemon juice1oz pineapple juice.5oz Orgeat Shake all ingredients with ice and strain into a small cocktail glass. No garnish. Purple Rain1.5 oz Maker’s Mark Bourbon.75 oz Blandy’s Rainwater Madeira.5 oz lemon juice.5 oz pineapple juice.5 oz Crème De Violette Shake with ice and fine-strain into a chilled coupe. Garnish with a brandied cherry. Head Spin1.5 oz Cabeza Blanco tequila.5 oz Santa Teresa Orange Liqueur.75 oz Lime Juice.5 oz Orange Juice.75 oz Kumquat Cordial.25 oz Vanilla SyrupSplash of Club Soda Shake all the ingredients (except the club soda) with ice, then strain into a large coupe. Top with club soda and garnish with the lie wheel. Kumquat CordialIn a blender (or food processor) combine 1 cup granulated sugar, 1/2 cup of thinly sliced kumquats, 1/4 cup of water, 2 tablespoons of lime juice. Pulse until the kumquats are finely chopped. Transfer to a container, cover and refrigerate for 24 hrs. Strain through a fine mesh sieve. Store in the refrigerator for up to 1 week. Vanilla SyrupSplit 1 Tahitian vanilla bean in half lengthwise and put it in a sauce pan. And 2 cups of water and 2 cups of super fine sugar. Bring to a boil, stirring occasionally. Lower the heat, cover, and simmer gently for 4 minutes. Remove from heat and let stand over night. Strain through a cheesecloth-lined sieve. Stick the Landing1 oz Louis Royer Force 53 Cognac1 oz Redbreast 12-Year Irish Whiskey1 tsp. Massenez Creme de Peche peach liqueur.75 oz Lemon juice.5 oz Cane Sugar syrup2 dashes Angostura bitters. Shake all ingredients with ice, then strain into a coupe. No garnish. Cane Sugar SyrupIn a saucepan, combine 2 cups of organic cane sugar (often labeled "evaporated cane juice"; note this is different from turbinado sugar) with 1 cup of water. Cook over medium heat, stirring constantly and without bringing to a boil; until the sugar is dissolved.

Ep 66 Week Of Hell with Adam Pranica

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 25 Jun 2015 15:47:52 -0000

The Scofflaw Cocktail1 oz rye whiskey1 oz dry vermouth.25 - .75 oz grenadine (to taste).5 oz lemon juice1 dash orange bitters In a glass filled with ice, mix all the ingredients. Shake and strain into a chilled cocktail glass. Primavera2 oz Krogstad Aquavit.75 oz Cointreau.75 oz Lemon juice2 1.5 inch asparagus tips.1 .25 inch slice fennel bulb1 2 inch celery stalk Muddle the cointreau and vegetables. Add everything else then shake with ice and fine strain into an absinthe-rinsed coupe. Garnish with an orange twist. Prairie Oyster1 whole egg1 ounce vodka2 dashes of vinegar1 teaspoon Worcestershire sauce1 teaspoon ketchup2 dashes of Tabasco saucePinch of salt and pepper Carefully crack the egg into an old-fashioned glass, taking care not to break the yolk. Add the remaining ingredients and drink in one gulp.

Ep 65: The One-Inch Gnaw with Paul Watling

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 18 Jun 2015 07:00:00 -0000

Slow Fade1 oz mezcal1 oz blanc vermouth1 oz Campari1/8 oz elderflower liqueur1 dash Angostura bitters Stir ingredients with ice until well chilled and strain into a rocks glass with a large chunk of ice. Garnish with a grapefruit peel. Cu-ban-ita1 cup crushed ice1 oz english cucumber, peeled and diced1 oz silver tequila1 oz creme de banana liqueur.5 oz Grand Marnier.5 oz key lime juice2 teaspoons granulated sugar Blend all ingredients in a blender until smooth. Serve into a margarita glass rimmed with lime juice and granulated sugar. Garnish with a slice of cucumber drizzled with lime juice and dipped in granulated sugar The Soother1 oz Cognac1 oz Jamaican rum.5 oz orange curaçaoJuice of 1/2 lemon1 tsp. apple juice.5 tsp. simple syrup (1:1) Combine all ingredients and shake with ice to chill. Strain into a chilled glass and garnish. Watermelon Strawberry Coolermakes 2 approximately 8-ounce drinks4 cups cubed watermelon1 cup hulled strawberries1/2 peeled lime (or juice from 1/2 lime)2 teaspoons chia seeds6 mint leaves, plus more for garnishIce (optional) If using juicer: Juice the watermelon, strawberries, and lime according to juicer's instructions. Discard the pulp. If using blender or food processor: Blend the watermelon, strawberries, and lime until smooth. Strain through a sieve, pushing the juice through with a spatula. Discard the solids. Mix the chia seeds into the juice and refrigerate for about 15 minutes to let the chia seeds swell. Muddle 3 mint leaves in the bottom of each glass. Fill glasses with ice (optional). Stir the juice to break up the chia seeds, pour into glasses, and serve.

Ep 64: The Great Forgetting with Claire Carusillo

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 11 Jun 2015 07:00:00 -0000

City of Gold Sling1.5 oz Hayman's Old Tom Gin.5 oz 12yr El Dorado rum.75 oz Donn's spices #2*1 dash absinthe.5 oz Lime Juice.25 orgeat1 dash Peychaud's bitters Shake all the ingredients in a shaker w/ ice then strain into a highball glass filled with ice cubes. Garnish with a pineapple wedge. *Donn's spices #21 Part Vanilla syrup*1 Part Allspice dram *Vanilla syrupSplit Tahitian vanilla bean in half lengthways and place in a sauce pan. Add 2 cups of water and 2 cups of super fine sugar. Bring to a boil, stirring occasionally. Lower heat cover and let simmer for 4 minutes. Remove from heat and let stand overnight. Strain through a cheesecloth lined sieve. Gin and Juice Swizzle (via redditor MatthewAHuman)2 oz gin.5 oz Cointreau1 oz lemon juice1 oz grapefruit juice.75 oz rich simple syrup (2:1)Fresh mintPeychaud’s bitters Add roughly 10 mint leaves and the syrup to the bottom of a tall glass and gently muddle. Add lemon juice, grapefruit juice, gin, and Cointreau. Fill glass with crushed ice and swizzle the drink with a swizzle stick or barspoon for 20-30 seconds to chill and dilute. Add more crushed ice to mound up over the top of the glass and top with around 8 dashes of Peychaud’s, garnish with lemon and/or mint, and serve with a straw. Fish House Punch1 oz Smith & Cross Rum0.5 oz Pierre Ferrand Ambre Cognac0.5 oz lemon juice0.5 oz simple syrup0.25 oz Peach Street Distillers Peach Brandy0.25 oz lime juice Shake with ice, then strain into a chilled punch glass filled with ice cubes. Garnish with grated nutmeg. Banks of Islay6 Fresh Curry Leaves1.5oz Laphroaig 10 year scotch.75oz Lime Juice.5oz Cane Sugar Syrup*1tsp. GrendineFresh Curry Leaf for Garnish In a shaker, gently muddle the curry leaves. Add the remaining ingredients and shake with ice, then double strain into a coupe. Garnish with the curry leaf. Cane Sugar SyrupIn a sauce pan, combine 2 cups of organic cane sugar (often labeled 'evaporated cane juice'; note this is different form turbinado sugar) with 1 cup of water. Cook over medium heat, stirring constantly without bringing to a boil, until the sugar is dissolved. Howl on the Hill1.5oz El Dorado 15 Year Rum.5oz Santa Teresa 1796 Rum.75oz Carpano Antica Formula Vermouth.5oz Fernet-Branca.25oz Yellow Chartreuse1 Dash Vieux Pontarlier Absinthe Strain all ingredients over ice then strain into a coupe. No garnish.

Ep 63: Let's Drink Milkshakes About It

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 04 Jun 2015 07:00:00 -0000

Salted Caramel Milkshake1 pint vanilla bean ice cream1/2 cup whole milk1/4 cup salted caramel sauce* Combine the ice cream, milk, and caramel sauce in a blender and blend until smooth. *Salted Caramel Sauce1 cup sugar1/4 cup water3/4 cup heavy cream3 1/2 tablespoons unsalted butter1 teaspoon gray sea salt, crushed or kosher salt In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes. Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool. S’mores8 marshmallows2 cups chocolate ice cream.25 cup milk1 tsp vanillapinch of saltgraham crackers Broil the marshmallows on foil, turning, until browned. Blend the ice cream,milk, vanilla, salt and 6 of the toasted marshmallows. Top with crushed graham crackers and the remaining toasted marshmallows. Banana Split Milkshake2 tbsp. fudge sauce.5 banana.5 cup chocolate ice cream.5 cup vanilla ice cream.5 cup milkWhipped cream (optional)1 tbsp. chopped walnuts or pecans2 maraschino cherriesFudge sauce for garnish In blender, combine ice cream, bananas and milk and blend until mixture is smooth. Add mixture to glass. Top with whipped cream, and if you like, walnuts and a cherry, then drizzle with fudge sauce. Samoas Milk Shake1 Pint Coconut Ice Cream6-8 Samoas Girl Scout Cookies, chopped⅓ cup Milk2 oz Coconut RumWhipped CreamCaramel Sauce In a blender, add in milk, coconut ice cream, chopped Samoas Cookies coconut rum. Blend on medium until just combined and the cookies have been blended in. Pour into tall serving glasses. Top with whipped cream and drizzle with caramel sauce. Sprinkle additional chopped Samoas Cookies on top for garnish if desired.

Ep 62: 98% Invisible with Andrea Silenzi

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 28 May 2015 07:00:00 -0000

Bronx2 oz gin.5 oz dry vermouth.5 oz sweet vermouth1 oz fresh orange juice Combine all ingredients in a shaker with ice, shake, strain into a chilled glass and garnish with an orange twist. Ephemeral2 oz. Old Tom Gin1 oz Dolin's Blanc Vermouth1 bar spoon St. Germain1 dash celery bitters Stir with Ice and strain into a chilled coupe. Garnish with a grapefruit twist. Juliet & Romeo3 slices cucumber, sliced 1/8″ thick3 sprigs mintTiny pinch of salt2 oz. Beefeater gin.75 oz. fresh lime juice.75 oz Simple Syrup3 drops rose water3 drops Angostura bitters Muddle cucumber, and pinch of salt, add mint and gently bruise. Add remaining ingredients. Let sit for 30 seconds (time allowing). Shake. Strain into a chilled coupe glass. Garnish with 1 floating mint leaf and 1 drop rose water on top of leaf. Fernet Branca Cocktail2 oz gin.5 oz fernet branca.75 oz sweet vermouthFlamed lemon peel for garnish Stir with ice to chill and strain into a chilled cocktail glass.Garnish with a flamed lemon peel.

Ep 61: Ben’s Cry For Help with Heather Fink

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 21 May 2015 07:00:00 -0000

Tea Thyme Soda1 oz Tea Thyme syrup*.5 oz lemon juice1.5 oz bourbonSeltzer, cold, as neededSprig of fresh thyme or lemon wedge, for garnish Fill a 12-ounce glass halfway with ice. Add the syrup, lemon juice, and bourbon. Top the rest of the glass off with seltzer and stir gently to combine. Garnish with a sprig of thyme or lemon wedge. *Tea Thyme syrup1 cup water1 cup plus 2 tablespoons sugar6 bags black tea (pref. Darjeeling)1 to 2 teaspoons dried thyme or a handful of fresh thyme sprigs (about 1/4 ounce)One 1/2 inch stick cinnamon, broken Combine water and sugar in a small saucepan. Bring to a boil over high heat, stirring occasionally. Boil for 30 to 60 seconds, until the sugar has dissolved. Remove from heat. Add in the tea bags to steep, thyme, and cinnamon, then cover. Allow to come to room temperature. Strain through a fine mesh strainer into a glass jar, squeezing tea bags to extract as much syrup as possible. Store in an airtight container in the refrigerator for up to two weeks. Luis Buñuel Dry Martini (via)2.5 oz dry gin.5 oz dry vermouth2 dashes Angostura bitters Fill a mixing glass with ice. Add the vermouth and bitters, give it a stir and then strain out the liquid. Add the gin, stir until very cold. Strain into a chilled cocktail glass. No garnish. Royal Bermuda Yachtclub2 oz Mount Gay Eclipse Amber Rum1 oz Lime Juice.5 oz Cointreau.5 oz velvet Falernum Shake w/ ice and strain into a chilled coupe. Honeysuckle2 oz Flor de Cana extra-dry white rum.75 oz Lime Juice.75 oz Acacia Honey Syrup* Shake all the ingredients with ice, then strain into a coupe. Garnish with a lime wedge. *Acacia Honey SyrupIn a bottle or other container with a tight lid, combine 2 cups of acacia honey with 1 cup of warm water. Shake vigorously until honey is dissolved.

Ep 60: Canadian Jail with Sari Kamin & Jess Kiefer

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 14 May 2015 07:00:00 -0000

Matador NorteñoA few cilantro leaves2 ounces sotol.75 ounce pineapple juice.75 ounce lemon juice.5 ounce agave syrup6 dashes habanero bitters Muddle cilantro in a cocktail shaker. Add remaining ingredients. Add ice, shake briefly and strain into a glass. Pour back into the shaker, strain again into a stemmed cocktail glass and serve. Old Pal2 oz Rye.75 oz dry vermouth.75 oz Campari Stir with ice until well chilled and strain into a chilled cocktail glass. Garnish with an orange peel. Celine Fizz2oz Plymouth Gin.75 oz St. Germain.75 oz lemon juice.75 oz simple syrup1 egg whiteClub soda Dry shake all ingredients (except club soda), then shake again with ice. Double strain into a fizz glass then top w/ club soda. No garnish. La Luna1.5 oz Hendrick's Gin.75 oz Cucumber Juice*.75 oz Fresh Lime Juice.75 oz Mild Jalapeno Syrup*1.5 oz SodaGarnish: (Kosher) Salted Cucumber Spear Combine gin, cucumber, lime and syrup in a tall glass with ice. Top with soda, stir to combine. *Cucumber Juice: put whole, unpeeled cucumbers through a juicer. If you don't have one, peel and seed the cucumbers, throw them in a blender and strain through a fine sieve. *Jalepeno Syrup: Muddle four seeded, chopped jalapeños with one cup of sugar. This should form a thick paste. Combine it with one cup of water in a pot on the stove and heat until the sugar dissolves. Increase the heat slightly and reduce down a bit. Leapfrog2oz. Plymouth Gin.75oz Lemon juice.5oz Rothman & Winter Orchard Apricot.25oz simple syrup2 dashes orange bitters6 mint leaves Muddle the mint leaves with the simple syrup. Add everything else, then shake with ice and fine strain into chilled coupe. No garnish.

Ep 59: We Skipped Maniversity with Alex Edkins

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 07 May 2015 07:00:00 -0000

Bijou1 oz Gin1 oz Sweet Vermouth1 oz Green Chartreuse1 dash Orange Bitters Stir with ice until well chilled and strain into a chilled coupe. Garnish with a maraschino cherry and a lemon twist. Happy Honey Cocktail2 oz Brandy1 oz fresh grapefruit juice.5 oz honey syrup Shake all ingredients with ice and strain into a small martini glass. House of Payne3 Raspberries1.5 oz Dry Gin1 oz Sloe Gin1 oz Campari Muddle the raspberries in a mixing glass and add the other ingredients. Stir until well chilled and double strain into a a rocks glass with a big ice cube. Garnish with a raspberry. The Swindle2 oz Bourbon1 oz Simple syrup1 oz Lemon juice2 dashes Angostura Bitters2 dashes Peychaud's Bitters Add bourbon, simple syrup and fresh lemon juice to a Collins glass filled with crushed ice. Top with bitters and garnish with mint.

Ep 58: Lang May Yer Lum Reek with Jesse Thorn

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 30 Apr 2015 07:00:00 -0000

Blue Bird2 oz Gin1 oz blue curaçao.75 oz fresh lemon juice.25 oz orgeat Shake all ingredients with ice until well chilled and double strain into a chilled cocktail glass. Garnish with an orange twist. Greenpoint2oz. Rye whiskey1oz Punt e mesBarspoon yellow chartreuse1 dash angostura bitters Shake all ingredients with ice until well chilled and double strain into a chilled cocktail glass. Fresh Lime Soda1 small bottle club soda (really cold)Juice of 1 limeGinger syrup to taste To make the ginger syrup, combine the sugar & water over medium heat till the sugar dissolves, add the grated ginger & cook till the mixture reduces & is syrupy in consistency. Strain the grated ginger & store the syrup in a mason jar in the refrigerator for up to 1 week. Squeeze lime into tall glass. Add the club soda, sweeten with ginger syrup, Stir & serve! Ginger syrup1 cup freshly grated ginger1 cup sugar1 cup water Mix all ingredients in a small sauce pan and bring to a boil. Lower heat and simmer until the syrup has reduced a bit and the sugar is totally dissolved. Allow it to cool and fine strain all the ginger out. Limonada de Coco (via)1 cup cream of coconut2.5 cups crushed iceJuice of 3 limes2 tablespoons of sugar or to your taste Place all the ingredients in a blender until smooth. Serve immediately and enjoy.

Ep 57: We Hate Haggling with Dan McCoy

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 23 Apr 2015 07:00:00 -0000

Against All Odds1.5 oz Bushmills Irish Whiskey1.5 oz Channing Daughters Scuttlehole Chardonnay0.5 oz Rothman & Winter Orchard Apricot0.25 oz Rhum Clément Creole Shrubb Stir with ice and strain into a cocktail glass rinsed with Reposado Mezcal. Garnish with a pansy. Sloe and 'Loe1.5 oz Plymouth Gin0.75 oz Plymouth Sloe Gin0.75 oz aloe juice0.75 oz honey syrup0.75 oz lime juice Shake with ice until well chilled and strain into an ice filled highball glass. All Bets Are Off1.5 oz Sombra Mezcal.75 oz Dolin Blanc Vermouth.75 oz Yellow Chartreuse2 dashes Grapefruit bitters (The Bitter Truth) Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into a chilled cocktail glass. Twist a piece of orange peel over the drink to express the oils and discard. Dayenu1.5 oz Kosher-for-Passover Gin or Vodka.75 oz Lemon Juice.25 oz Agave Nectar3 Tarragon Leaves2 large Strawberries2 oz Seltzer Muddle strawberries with tarragon in tin. Add all other ingredients other than soda and shake with ice. Fine Strain into martini glass and top with soda.

Ep 56: Canadian History Quiz with Guy Branum

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 16 Apr 2015 07:00:00 -0000

Blood And Sand.75 ounce Scotch.75 ounce Cherry Heering.75 ounce sweet vermouth.75 ounce fresh blood orange juice Combine all the ingredients in an ice-filled cocktail shaker. Shake until well chilled and strain into a chilled cocktail glass. Garnish with a flamed peel from the blood orange. Algonquin Cocktail1.5 oz Rye whiskey.75 oz Dry vermouth.75 oz Unsweetened pineapple juice Stir ingredients with ice—shaking will make the juice foam too much. Strain into a chilled cocktail glass. Garnish with a cherry. Ready Fire Aim1.75 oz Mezcal Joven1 oz Honey-Pineapple Syrup.75 oz Pineapple juice.5 oz Fresh lime juice3 dashes Hellfire Bitters Add all ingredients to a shaker and fill with ice. Shake, and strain into a chilled cocktail glass. Garnish with a grind of pink peppercorn. *Honey-Pineapple Syrup2 cups Honey1 cup Water50 Pink peppercorns1 Pineapple, cubed Mix two cups of honey with one cup of hot water. In a separate container, crush together 50 pink peppercorns and a whole cubed pineapple. Add the two mixtures together and let sit overnight. Fine strain into a clean container with a lid. Brotherhood Cocktail1.5 oz Michael Collins Blended Irish Whiskey.75 oz Grand Marnier.75 oz Bénédictine.75 oz Fresh lemon juice Add all the ingredients to a shaker and fill with ice. Shake, and strain into a chilled coupe glass. Twist a piece of lemon peel over the top and drop into the drink.

Ep 55: A Sophisticated Uninvited Guest with Sarah Parniak

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 09 Apr 2015 07:00:00 -0000

Schrodinger’s Cat1.5 oz bourbon.5 oz mezcal.5 oz Lillet blanc3 slices peach.75 oz freshly squeezed lemon juice1 dash Angostura bitters.5 oz honey syrup Muddle peach slices in a cocktail shaker. Fill cocktail shaker with ice. Add Angostura, honey syrup, lemon, mezcal, Lillet, and bourbon. Shake vigorously. Double-strain in to a cocktail glass. Garnish with peach slice. Black & Tan.5 pint Stout beer like Guinness.5 pint Pale ale or Lager beer Pour the lager into a pint glass carefully so that you don’t raise a head. Fill the glass half way. Then pour the stout over the back of a spoon to fill the glass to the top. Asta Collins2 oz. vodka.5 oz. lime juice1 oz grapefruit juice.5 oz. simple syrup.5 oz campari Shake, strain, and top with soda water. Then garnish with a lime wheel. Missing In Action.75 oz Bourbon.75 oz Amaro Montenegro.75 oz Aperol1 oz Lime Juice Shake ingredients with ice. Double strain into a chilled cocktail glass. Garnish with a lemon twist.

Ep. 54: Bae Got Me Like with Jordan Morris

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 02 Apr 2015 07:00:00 -0000

El Burro1.5 oz Reposado Tequila1 oz house ginger beer.75 oz lime juice.75 oz pineapple juice.5 oz simple syrup.25 oz Absinthe Shake with ice, then strain into a collins glass filled with ice. Garnish with a lime wheel and some candied ginger. Cupid's Cocktail1oz Peter Heering cherry heering1oz Peachtree Schnapps4 oz fresh orange juice Shake all ingredients and strain into an ice filled highball glass. Garnish with an orange slice. Resting Point1.5 oz Reposado Tequila.5 oz Yellow Chartreuse.5 oz Punt e Mes.5 oz lemon juice.5 oz agave syrup1 strawberry, trimmed Muddle the strawberry and then add the other ingredients. Shake with ice and strain into a chilled cocktail glass. Garnish with a strawberry. The Velvet Hammer.75 oz Triple sec.75 oz White crème de cacao2 oz fresh creamfreshly grated nutmeg Shake ingredients with ice until well chilled and strain into a cocktail glass.

Ep 53: #WhoopieDragon with Matthew Latkiewicz

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 26 Mar 2015 07:00:00 -0000

Paper Plane.75oz Bourbon.75oz Amaro Nonino.75oz Campari.75oz Lemon Juice Shake ingredients with ice. Double strain into a chilled cocktail glass. Garnish with a lemon twist. Royal Smile1 oz gin.75 oz applejack or calvados.75 oz lime.75 oz grenadine Add all ingredients to shaker, fill completely with ice and shake vigorously. Strain into glass. A Furlong Too Late2 oz white rum4 oz ginger beer1 twist lemon peel Pour rum and ginger beer into a highball glass almost filled with ice cubes. Stir well, and garnish with a lemon twist. St. Bruno’s Cure1 ounce gin1 ounce yellow Chartreuse liqueur2 dashes Angostura bitters4 ounces apple cider1 ounce fresh lemon juice½ ounce honey6 black peppercorns1 apple slice Combine gin, Chartreuse, and bitters in a warm mug. Bring apple cider, lemon juice, honey, and peppercorns to a boil in a small saucepan, stirring to dissolve honey. Strain mixture into mug. Garnish with apple slice. Melon Daiquiri2 oz Sake3/4 cup chopped yellow and honeydew melon2 oz simple syrup1 oz fresh lime juice2 melon balls for garnish Blend all ingredients with a handful of ice and serve in a large goblet. Garnish with two melon balls. Madison Avenue Cocktail1.5 oz white rum.75 oz cointreau.5 oz fresh lime juicedash of orange bitters3 mint leavessprig of fresh mint for garnishlime slice for garnish Shake all ingredients except the garnish with ice and strain into a rocks glass filled with ice. Garnish with the mint sprig and lime.

Ep. 52: Name Change, Radioactive TV, and Clean Living with Julie Sabatier

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 19 Mar 2015 07:00:00 -0000

Ginger Bunny (via /u/Slapthatbass84)1.5 oz silver rum1 oz carrot juice.75 oz lemon juice.75 oz cinnamon syrup Shake ingredients and strain over ice in a rocks glass, top with ginger beer. Curb Appeal2 oz amontillado sherry.75 oz dry gin.75 oz mixed berry shrub1 oz club soda Combine the sherry, gin, and shrub in a rocks glass over ice and gently stir. Top with club soda and stir to combine. Garnish with a lemon peel. Old Fashioned2 oz. bourbon or rye whiskey2 dashes Angostura bitters.25 oz. 2:1 rich simple syrup (or one sugar cube if preferred) In an Old Fashioned glass, add the syrup, bitters and orange peel. Use a muddler to gently press the orange peel to release the citrus oils. Add the whiskey and stir. Add ice cubes and stir again. Moscow Mulethe juice of .5 lime2 oz vodka4-6 oz ginger beer Build in a glass with ice and stir to combine. Bonus points if the ice is really finely crushed up.

Ep. 51: Breakup, Wrapup, and Taking Some Culture with Julia Hladkowicz

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 12 Mar 2015 07:00:00 -0000

White Russian2 oz Vodka1 oz Coffee LiqueurHeavy cream Add the vodka and Kahlúa to an Old Fashioned glass filled with ice. Top with a large splash of heavy cream and stir. The Tequila Sunset1.5 oz silver tequila.5 oz fresh orange juice.5 oz fresh lemon juice.25 oz Blackberry Liqueur Blend the tequila and citrus juices with a scoop of crushed ice. Our into a double rocks glass and top up with more crushed ice. Pour the liqueur over the drink. Golden Dawn.5 oz Gin.75 oz fresh orange juice.75 oz apricot brandy (In this case apple brandy)Dash of grenadine2 dashes of bittersorange slice for garnish Shake all the ingredients well with ice and strain into a chilled martini glass. Garnish w/ the orange slice. Hanky Panky1.75 oz Gin1.75 oz Sweet vermouth.25 oz fresh orange juice1 barspoon fernet branca Stir ingredients with ice until well chilled. Strain into a chilled cocktail glass and garnish with an orange twist.

Ep. 50: Whips, Surprises and Hangovers with Chris Berube

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 05 Mar 2015 16:30:27 -0000

The Safe Word1.5 oz Reposado Tequila.75 oz Aperol.75 oz Cocchi Americano.75 oz Sorel liqueur2 dr Peychaud's Bitters1 twst Grapefruit peel (as garnish) Stir, strain, rocks, twist. Corpse Reviver #11.5 oz Cognac.75 oz apple brandy or calvados.75 oz sweet vermouth Stir with ice and strain into a chilled cocktail glass. Garnish with an orange twist. Upside Down Martini2 1/2oz of french dry vermouth1 oz ginlemon peel for garnish Assemble gin and vermouth in a mixing glass filled with Ice and stir. Strain into a chilled martini glass and garnish with the lemon peel. Fade To Black (via)1 oz mezcal, preferably Del Maguey Vida1 oz Ramazzotti amaro.25 oz navy strength Jamaican rum, preferably Smith & Cross.5 oz agave syrup1 eggPinch of salt2 dashes Bittermens mole bitters2 ozs Negra Modelo beer In a cocktail shaker, combine all ingredients except the beer, and dry shake about 30 seconds. Fill three-quarters full with ice and shake for another 30 seconds. Strain into an 8-ounce highball glass with no ice. Top with the beer. Stir briefly with a bar spoon to combine ingredients. Test Pilot.5 oz fresh lime juice.5 oz falernum.5 oz Cointreau1.5 oz dark Jamaican rum.75 oz light Puerto Rican rum1 dash Angostura bitters6 drops Pernod1 cup crushed iceProcedures Put all ingredients in a blender and blend at high speed for 5 seconds. Pour unstrained into a double old-fashioned glass, adding more crushed ice to fill. Garnish with an orange wheel.

Ep. 49 Deserts, Desserts, & Deserted w/ Paul Watling

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 26 Feb 2015 08:00:00 -0000

The Awkward Pause2 oz reposado tequila.75 oz Punt e Mes.5 oz Bittermens Citron Sauvage liqueur2 dashes Bittermens Xocolatl Mole bitters Combine ingredients in a mixing glass and fill with ice. Stir until chilled, about 30 seconds; strain into chilled cocktail glass. Twist a thin piece of orange peel over the drink for aromatics; use as garnish. Lady Sage2 oz Gin2 fresh sage leaves.75 oz fresh lemon juice.75 oz simple syrup1 fresh egg white In a shaker, gently muddle the sage and lemon juice. Add the remaining ingredients, dry shake, and then shake with ice until well chilled. Strain into a chilled glass and garnish with a sage leaf. Talent Scout2.25 oz Bourbon.5 oz Curaçao2 dashes Bitters, Angostura1 twist Lemon peel Build in glass, stir with ice, express peel and drop in glass. Bubbly Manhattan2 oz Rye1 oz IPA.5 oz Sweet vermouth Measure the rye and vermouth into a mixing glass with ice. Shake and strain into a chilled martini glass, adding beer at the same time. Garnish with an orange slice or kumquat.

Ep. 48: Podcasting and Traveling with Adam Pranica

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 19 Feb 2015 08:00:00 -0000

Planter’s Punch3 oz dark rum (preferably of Jamaican extraction)1 oz lime juice.5 oz lemon juice.5 oz grenadine.25 oz simple syrup Stir ingredients in a glass with ice until well chilled, then strain over crushed ice into a collins glass. Garnish with lime and lemon wheels. Dark and Stormy II1 oz dark rum1 oz silver rum2 oz ginger beer2 oz fresh orange juice2 oz pineapple juice Build all ingredients in a large glass over ice and stir. Garnish with a lime wedge. No Pants Sour (via)1.5 oz Rye1 oz fresh grapefruit juice.75 oz aperol.5 oz egg white.5 oz simple syrup Dry shake the shit outta the egg white and then add the other ingredients and ice, shake again. Poured over a large ice cube and garnished with some angostura bitter and some grapefruit peel. Enjoy sans pantaloons. Cheers! Waiting Room (via)1.5 oz pineapple gomme syrup.75 oz acid phosphate3 drops pimento bitters1 oz heavy creamSeltzer In a cocktail shaker filled with ice, add the syrup, acid phosphate and bitters. Shake well until chilled. Add the cream and more ice and shake again for about 20 seconds. Strain into a Collins glass and top with the seltzer. Painkiller2 oz Pusser’s Rum4 oz Pineapple juice1 oz Orange juice1 oz Cream of coconut Add all ingredients to an ice-filled hurricane glass and stir to combine. Garnish with an orange wedge, a cherry and a grate of nutmeg.

Ep. 47: SexToy, Stress, and Eyesight w/ Jess Beaulieu

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 12 Feb 2015 08:00:00 -0000

Ol' Blue Eyes1.5 oz Bourbon.5 oz Orange liqueur.5 oz Cocchi americano.25 oz Benedictine2 dashes orange bitters Stir ingredients in a shaker with ice. Strain over a block of ice into a tumbler. Garnish with a flamed orange peel. Paloma2 oz reposado or blanco tequilaJuice from 1/2 a limePinch of saltGrapefruit soda (Jarritos works well) Pour the tequila into a highball glass and squeeze in the lime juice. Add the ice and salt, too with the soda. Give it a quick stir to combine and garnish with a lime wheel. Solera Sour1.5 oz brandy.75 oz simple syrup (1:1).75 oz fresh lemon juice.75 oz fresh egg white (pasteurized if you like)Dash of Angostura bitters Shake ingredients with ice until well chilled, strain into an ice-filled tumbler, and garnish with a brandied cherry. Paradisii1.5 oz gin.75 oz grapefruit shrub.75 oz Lillet blanc2 dashes Peychaud's bitters Stir with ice until well chilled and strain into a chilled cocktail glass. Garnish with lemon twist.

Ep. 46: Losing, Computing, and Financing, w/ Adam Pranica

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 05 Feb 2015 08:00:00 -0000

Angostura Fizz1 oz Angostura Bitters1 oz Lime Juice.25 oz Simple Syrup.25 oz Grenadine.5 oz Cream1 Egg WhiteSeltzer Water First dry shake, then shake with ice. Double strain into a cocktail coupe. Top off with Seltzer. Beggars Banquet2 oz bourbon1 oz lemon juice.75 oz maple syrup2 dashes angostura bittersIPA beer Shake everything but the beer with ice, strain into an ice filled glass and top with the beer. Garnish with a lemon slice or an orange slice. Buck Hunter1.5 oz bourbon.5 oz fresh lemon juice2 oz ginger ale1 dash Angostura bitters Shake the booze, juice and bitters with ice. Strain into an ice filled glass and add ginger ale. Garnish with a lemon. The Last Cocktail1 oz gin1 oz fresh lemon juice2 oz pear-rosemary purée*1.5 oz prosecco Combine all ingredients, except the sparkling wine, and shake with ice. Add the prosecco, double-strain into an ice-filled glass and garnish. Pear-Rosemary Purée: Combine 4 fresh rosemary sprigs with 5 oz. of agave syrup in small saucepan and bring to a simmer. Remove from heat, cover and let stand for 30 minutes. Fine-strain into a large glass bottle and let cool to room temperature. Add 20 oz. of pear purée, shake to combine. Keep refrigerated for 1 week.

Ep. 45: Getting Hit By A Car, Greencard, & Good Pants w/ Sabrina Jalees

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 29 Jan 2015 08:00:00 -0000

The Long Hello.75 oz apple brandy.75 oz St. Germain1 dash aromatic bittersChilled sparkling wineNutmeg Stir the brandy, St. Germain and bitters with ice until well chilled, then strain into a chilled cocktail glass, float champagne and grate nutmeg on top to garnish. Fanta Pants1.5 oz Gin.75 oz ginger liqueuregg white.75 oz lemon juice.25 oz simple syrupGinger alepeychauds bittersfresh ginger Combine the gin, ginger liqueur, egg white, lemon juice and syrup in a shaker. Dry shake to break up the egg, then add ice and shake until well chilled. Strain into a margarita glass and top with ginger ale. Garnish with a dash of the bitters and a few pieces of julienned ginger. Eureka Punch2 oz Amber Rum1 oz fresh lemon juice.75 oz green chartreuse1 oz honey syrup1 dash Angostura bitters2 oz ginger ale Combine rum, juice, Chartreuse, honey syrup, and bitters in a cocktail shaker with ice; shake until chilled. Strain into a collins glass filled with ice cubes and top with ginger ale; garnish with a lemon wedge and a sprig of mint. A Thief In The Night1.5 oz Larceny bourbon1 oz Averna amaro.5 oz fresh lemon juice.5 oz honey syrup (equal parts honey and water) Combine ingredients with ice in a shaker. Shake until well chilled and fine strain into a chilled glass.

Ep 44: Monsters and Butterflies

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 22 Jan 2015 08:00:00 -0000

Corpse Reviver #2.75 oz gin.75 oz lemon juice.75 oz Cointreau (triple sec).75 oz Lillet1 dash absinthe Shake ingredients in a mixer with ice until well chilled and strain into a chilled cocktail glass. The Nice Nice2 oz bourbon.75 oz Aperol.5 oz simple syrup (1:1)3 drops of orange flower water4-6 fresh basil leaves Shake all ingredients, double strain into a chilled cocktail glass and garnish with a fresh basil leaf. Listener request:A.B.C. Cocktail1 oz Tawny port1 oz VSOP Cognac.25 oz Maraschino liqueur1 barspoon simple syrup Tear the mint leaves and add them with the other ingredients to an ice filled shaker. Double-strain into a chilled cocktail glass.

Ep. 43: Illness, Loss, & Sacrifice w/ Shit Food Blogger

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 15 Jan 2015 08:00:00 -0000

The Working Man1 oz Amber rum1 oz allspice dram1 oz velvet falernum1 oz lime juice Shake with ice and strain into a chilled cocktail glass. Garnish with a lime twist. Hot Toddy2 oz bourbon whiskey1 tablespoon honey4 oz water1 teaspoon lemon juice1 slice fresh lemon Boil water in a kettle. Place the whisky, honey and lemon juice into a mug. Pour the hot water into the mug and stir. Add the lemon slice and serve. Gold Dust2 oz rye whiskey1/2 oz simple syrup1/2 oz fresh lemon juice3/4 oz ginger liqueur Combine all ingredients and shake with ice. Strain into a chilled glass and garnish. Francis The Mule2 oz bourbon.5 oz orgeat syrup.5 oz fresh lemon juice.5 oz brewed coffee, chilled2 dashes Angostura orange bittersCracked ice Shake ingredients with ice, strain into a chilled glass and garnish.

Ep. 42: New Year's Resolutions w/ Dave Hill

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Wed, 31 Dec 2014 17:37:42 -0000

Gentle Ben1 oz blanco tequila1 oz vodka1 oz gin3 oz orange juice1 barspoon sloe gin Mix all ingredients except the sloe gin. Shake with ice until well chilled with crushed ice. Pour the mixture into a double old fashioned glass and float the sloe gin. Garnish with an orange slice. Attitude Adjuster2 oz Gin1 oz triple sec.75 oz fresh lime juiceCoca-Cola.25 oz Grand Marnier.25 oz Coffee liqueur Shake the gin, triple sec and lime and strain into a hurricane glass filled with ice. Top with the cola and float the Grand Marnier and Coffee liqueur. Bourbon Sour2 oz bourbon1 oz lemon juice.5 barspoon simple syrup Shake the bourbon, lemon juice and syrup with ice and strain into an ice-filled rocks glass. Garnish with an orange slice and a cocktail cherry. French Kiss1.5 oz bourbon.75 oz apricot liqueur.5 barspoon lemon juice1 barspoon grenadine1 scoop crushed ice Put all the ingredients in a shaker. Mix well and strain into a chilled cocktail glass.

Ep. 41: Holiday Spooktacular w/ Lorraine Cink & Adam Pranica

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Tue, 23 Dec 2014 08:00:00 -0000

Sazerac and Cider (via)1 barspoon brown sugar syrup3 dashes Peychaud's bitters1.5 oz rye1 dash Pernod Absinthe2 oz Crispin Original CiderLemon peel In a mixing glass combine the syrup, bitters and rye. Stir until well chilled and the sugar is almost completely dissolved. Coat the inside of a tumbler with the Pernod, discarding any extra. Add ice and strain the chilled mixture into the glass. Top with cider. Garnish with the lemon peel. Christmas Sour1.5 oz Dark Rum1 oz Lime1 oz Pimento Dram1 egg2 dash angostura Dry shake all ingredients but the bitters, then add ice and shake until well chilled. Strain into a chilled cocktail glass and dash bitters. Garnish with an orange peel. Winter Julep1 1/2 oz bourbon3/4 oz brown sugar syrup (see below)1 tsp peppermint teahot watermint sprig Warm a glass with hot water. Pour hot water out of glass. Brew tea in 5 oz. of fresh boiling water for 4 minutes. Remove infuser. Add bourbon and brown sugar syrup; stir to combine. Garnish. And To All A Good Night1.5 oz bourbon.75 oz reposado tequila.75 oz Cherry Heering2 dashes Regans' orange bitters1 dash Angostura bittersOrange twist Combine ingredients in a mixing glass with ice and stir until cold. Strain into a glass and garnish. Makes 2 servings. Mulled Wine1 liter bottle of red wine (a dry one like Cabernet or Beaujolais)2 oranges1 lemon.5 cup Mulling spices (fill a tea ball or a large tea bag).25-1 cup brown sugar (to taste) Heat the wine slowly over medium heat in a large pot. Slice the oranges and lemons and add to the wine as it heats. Muddle them in the pot. Add mulling spices and sugar (start with .25 cups). As it heats, taste to check for sweetness and spiciness. Add sugar until you get it where you want it.

Ep. 40: Family Reunion, Cancelled Trip to India, & Hanging On By A Technological Thread w/ Evany Rosen.

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 18 Dec 2014 08:00:00 -0000

The Final Ward (via).5 oz Bulleit rye whiskey.5 oz green Chartreuse.5 oz maraschino liqueur.5 oz fresh lemon juice Add all of the ingredients to a cocktail shaker, fill with ice, and shake until well chilled. Strain into a cocktail glass. Spiked Chai Latte (via)2 oz Chai Tea Infused dark rum1.5 oz coconut milk.5 oz honey syrupFresh grated nutmeg Infuse chai tea into your rum for 2 hours ahead of mixing the drink. Combine all ingredients (except grated nutmeg) in a shaker and shake with ice until well chilled. Strain into a chilled cocktail glass and grate nutmeg over the top.Serve Martinez1.5 oz gin.75 oz dry vermouth2 dashes Angostura bitters2 dashes maraschino liqueur Stir with ice until well chilled and strain into a chilled cocktail glass. Garnish with a lemon peel. Coda1 oz Aged Rum1 oz white rhum agricole1 oz lime juice.5 oz allspice dram (pimento dram).5 oz demerara syrup1 whole egg

Ep. 39: Missing a Party, Solving a Mystery, & Scrooging Around w/ Mike Sacks

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 11 Dec 2014 08:00:00 -0000

Angry Balls2 oz Fireball Whiskey4 oz hard apple cider1 apple sliceCinnamon sticksGround cinnamon Add whiskey, cinnamon sticks and cider in glass with ice and stir gently. Top with apple slice and then sprinkle ground cinnamon atop. Angel Face.75 oz Gin.75 oz Apricot liqueur.75 oz AppleJack or Calvados Stir well and strain into cocktail glass. Industry Sour1 oz Fernet Branca1 oz Green Chartreuse1 oz lime juice1 oz simple syrup Shake on ice and strain into a cocktail glass. Sangre Dulce Cocktail1.75 oz Mezcal1 oz blood orange juice.25 oz cinnamon syrup.25 oz Fernet Branca Shake ingredients with ice until well chilled and fine strain into a chilled cocktail glass. Garnish with a slice of blood orange. To make cinnamon syrup crush a number of cinnamon sticks and combine them with a 2 to 1 sugar to water ratio. Bring mixture to a boil, then lower the heat and allow to simmer for 20 minutes. Strain out the cinnamon sticks. Allow the syrup to cool down before using.

Ep. 38: Net Worthless, Chain Email, & Xmas Lights w/ Adam Pranica

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 04 Dec 2014 08:00:00 -0000

Gin Hound3 oz fresh squeezed grapefruit juicedash of lemon Juice2 oz gin.5 oz sweet vermouth Combine grapefruit and lemon juices together. Shake gin and vermouth with ice until well chilled, and strain into a rocks glass filled with ice. Add juice. Alaska2.25 oz Gin.75 oz Yellow Chartreuse2 dashes Orange Bitters Stir with ice until well chilled. Strain into a chilled cocktail glass. Express lemon oil from a twist over the drink, rub the rim of the glass and garnish. Prosperity.75 oz Gin1 barspoon black currant cordial2 barspoons St. Germain.75 oz golden grapefruit juicechampagne Shake the first four ingredients with ice until well chilled. Strain into a champagne glass and top up with champagne. Honeymoon Cocktail2 oz Applejack.5 oz Benedictine.5 oz Orange curaçao.5 oz fresh lemon juice Shake all ingredients well with ice and strained into a chilled cocktail glass. Garnish with a lemon peel. Mango Sticky Rice2 oz rice vodka2 oz Malibu rum.5 of a fresh mango.5 oz fresh Thai lemon juice1 oz vanilla syrupPinch of sesame seeds for garnishCoconut cream Blend the first 5 ingredients Saving a piece of mango for garnish. Serve in a martini glass. Garnish with remaining mango. Drizzle the top with coconut cream and sprinkle with sesame seeds.

Episode 37: Braiding Hair, Belly Aches and Being Overdressed with Veronica Simmonds

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 27 Nov 2014 08:00:00 -0000

Presbyterian2 oz whiskey or Bourbon2 oz club soda2 oz ginger ale2 dashes Angostura bitters Build in an ice filled collins glass. Guilty Kilt (via)1.5 oz scotch.75 oz sweet condensed milk1.5 oz strong English breakfast tea Combine all ingredients in a shaker with ice and shake vigorously. Strain into an ice-filled glass and garnish. Satan's Whiskers1 oz Gin.5 oz Sweet vermouth.5 oz dry vermouth.5 oz Grand marnier1 oz fresh orange juice1 dash Angostura bitters Put all ingredients in a shaker with ice. Shake and strain into a chilled martini glass. Garnish with flamed orange peel. Autumn Ash (via)2 oz blended Scotch whisky1 oz apple brandy.25 oz St. Germain elderflower liqueur2 dashes orange bitters Combine the Scotch, apple brandy, St. Germain, and bitters in a mixing glass with ice. Stir until well chilled. Strain into a chilled cocktail glass. Garnish with a lemon peel by first squeezing the oils out of the peel onto the surface of the drink, rubbing it around the glass’s edge, and dropping it in.

Ep. 36: Plastic Surgery, Pornography & a New Gig w/ Seth Olenick

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 20 Nov 2014 08:00:00 -0000

Navigator (via)2 oz gin.75 oz limoncello1.25 oz fresh grapefruit juice Shake ingredients with ice until well chilled. Double strain into a chilled cocktail glass. Puritan1.75 oz gin.5 oz dry vermouth.25 oz yellow chartreuse1 dash orange bitters.5 oz chilled water Stir ingredients with ice and strain into a chilled cocktail glass. Garnish with a lemon twist. Doppelgänger (via).75 oz genever.75 oz rhum agricole.5 oz pineapple juice.5 oz fresh lime juice.25 oz green Chartreuse.5 oz simple syrupmint sprig Combine all ingredients and shake with ice until well chilled. Strain into a chilled cocktail glass and garnish. The BenDrink some of a bottle of kombucha and then dump in some vodka to top it off. Nobody on the subway will know you're having a little pregame cocktail. Sorry.

Ep. 35: Eavesdropping, Manhattan Sunrising, & Binge Watching w/ Josh Clark

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 13 Nov 2014 08:00:00 -0000

Tequila Sunrise1.5 oz Blanco TequilaFresh orange juice.75 oz grenadine Build tequila and orange juice in a collins glass until the glass is nearly full. Give the glass a quick stir with a bar spoon. Pour the grenadine in and let it settle at the bottom of the glass. Garnish with an orange slice. Gloom Lifter1.5 oz Irish whiskey.5 oz cognac v.s.o.p..33 oz grenadine1 oz lemon juice.25 oz simple syrup.5 fresh egg white Dry shake all ingredients, then add ice to the shaker and shake until well chilled. Strain into a chilled cocktail glass. Baby Steps1 oz Gin1 oz Aperol1 oz sweet vermouth Combine all ingredients in a mixing glass and stir with ice. Strain into a chilled glass and garnish. Bellini2 oz frozen white peach purée.5 oz creme de pêche.25 oz fresh lemon juiceProsecco Shake the first three ingredients with ice and strain into a champagne flute. Top off with prosecco. If available, garnish with a peach slice.

Ep. 34: Mistaken for a Stalker, Hurricane Flashback, & Being Out of the Internet Loop w/ Michelle Legro

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 06 Nov 2014 08:00:00 -0000

Tumbleweed2 oz bourbonsplash of PernodClub sodaLemon twist Shake bourbon and pernod with ice until well chilled. Double-strain into an old fashioned glass, top off with club soda and garnish with a twist. Cosmopolitan2 oz Vodka.75 oz Cointreau.75 oz Lime juice.5 oz cranberry juice.25 oz simple syrup Shake with ice until well chilled and double-strain into a chilled cocktail glass. Quiet Storm (via)1.5 oz Maker’s Mark bourbon1 oz Red Bush tea-Infused Dolin Vermouth*.75 oz fresh squeezed lemon juice.5 oz simple syrup3 oz ginger beer1 lemon wheel for garnish1 mint sprig for garnish Pour the bourbon, vermouth, lemon and simple syrup into a collins glass, cover with a small shaker top and shake briefly with ice. Top off with the ginger beer and garnish with the lemon wheel and mint sprig. *Put a red bush tea bag in a small saucepan with a cup of vermouth and slowly bring to a boil with the lid on. Once the vermouth starts boiling, kill the heat, give the liquid a stir, and let it come down to room temperature. Hop Scotch1.5 oz Scotch.5 oz sweet vermouthseveral dashes Orange bittersOlive Mix the booze in a shaker with ice until well chilled. Strain into a chilled cocktail glass and garnish with the olive.

Ep. 33: Ghost Hunting, Last Minute Costume, & Drive-By Donutting w/ Amanda Brooke Perrin

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 30 Oct 2014 07:00:00 -0000

Zombie1 oz light rum1 oz dark rum1 oz 151-proof dark rum (optional)1 oz orange curacao liqueur.5 oz lemon juice.5 oz lime juice1.5 oz orange juice1.5 oz passion fruit puree (or syrup).25 oz grenadine2 dashes Angostura bitters Pour the ingredients into a cocktail shaker with ice. Shake well. Strain into a highball glass with crushed ice. Optionally, float the high-proof rum on top of the finished drink. Bloody Margarita1.5 oz tequila1 oz blood orange juice.5 oz fresh lime juice.75 oz Cointreau Shake well with ice & strain into a chilled cocktail glass. Lust For Life (via)1.5 oz mezcal.75 oz Palo Cortado sherry.75 oz orgeat.5 oz fresh lemon juice.5 oz pineapple juicecocoa powder In a shaker, combine ingredients and shake with ice cubes until chilled. Strain into a rocks glass over fresh ice cubes (or one large cube). Dust with cocoa powder. Screwed-Up Screwdriver (via).5 cup freshly squeezed tangerine juice1.5 oz black vodka1 black licorice twist, for serving Fill a collins glass with ice and pour juice into glass. Pour vodka over the back of a cocktail spoon into glass so it sits on top of juice and creates a layer of black. Slice 1/4 inch off each end of licorice, and use as a straw. Serve immediately.

Ep. 32: Last Cookout, Phone Support, & UK Tour w/ Josie Long

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 23 Oct 2014 07:00:00 -0000

City Rickey1.5 oz gin.5 oz fresh lime juice1 oz CointreauClub sodaCranberry juiceOrange and lime slice for garnish Pour gin, lime juice, and Cointreau into a highball three-quarters filled w/ ice. Fill w/ soda and cranberry and stir. Garnish w/ orange and lime. Smokin' Mary1.5 oz vodka4 oz tomato juice (clamato juice?).5 oz lemon juice.5 oz bbq sauceDash of TabascoDash of Worcestershire sauce1 scoop of crushed ice.Lemon slice. Mix all ingredients except lemon slice in a double old fashioned glass. Garnish w/ lemon slice. Negroni1 oz gin1 oz sweet vermouth1 oz Campari Build in a rocks glass and garnish with an orange peel.

Ep. 31: Unwanted Spanking, Rodent Infestation, & Wedding Planning w/ Andrew Walsh

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 16 Oct 2014 07:00:00 -0000

Sweet Patootie1 oz Gin.5 oz Cointreau.5 oz orange juice1 dash aromatic bitters Shake well and strain into a cocktail glass. Stinson Beach Cooler1.5 oz gin3 oz orange juiceGinger ale Build in an ice filled highball glass. Victory #91.5 oz Mezcal1 oz Aperol.75 oz lime juice.5 oz simple syrup5 drops Peychauds bitters1.5 oz medium bodied Mexican beer Combine ingredients in an ice-filled rocks glass and stir to combine. Garnish with a lime twist. Desert Glow1 oz tequila4 oz orange juice1 oz peach schnappsOrange slice Fill an old fashioned glass w/Ice. Pour tequila orange juice and peach schnapps. Stir well and garnish with orange slice.

Ep. 30: Yelling At People, Hating Gin, & Taking the Train w/ Jessica Delfino

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 09 Oct 2014 07:00:00 -0000

Suffering Bastard1.5 oz white rum1 oz overproof rum.75 oz orange liqueur.5 oz orgeat1 oz fresh lime juice2 oz fresh orange juice Shake all ingredients well and strain into an ice-filled highball or mai tai glass. Garnish with slices of lime and orange. Scotch and Water2 oz Scotch Whisky5 oz water Pour ingredients into a highball glass filled with ice. Stir well to combine. Pegu Club Cocktail3 oz gin1 oz orange liqueur.75 oz lime juice2 dashes aromatic bitters Shake all ingredients with cracked ice and strain into a chilled cocktail glass. Garnish with a lime wheel. Devil Went Down to Georgia1.25 oz Bulleit Bourbon.5 oz Crème de pêche.75 oz Fresh lemon juice.5 oz Simple syrup1 dash Tabasco Sauce Add all the ingredients to a shaker and fill with ice. Shake well and double-strain into a chilled coupe glass.

Ep. 29: Eating Horse, Moving to Detroit, & Repairing a Table w/ Samuel Hansen

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 02 Oct 2014 07:00:00 -0000

Horse's Neck (via)1.5 oz Knob Creek Bourbon1 dash Fee Brothers Old Fashion BittersPeel of a whole lemon, preferably in one piece4 oz Spicy ginger beer Add the bourbon, bitters and lemon peel to a highball glass and fill with ice. Top with the ginger beer and jiggle the glass lightly to combine. Leave It To Me2 oz Gin.25 oz lemon juice1 bsp. raspberry syrupa few drops of maraschino liqueur Combine with ice, shake. Strain into a cocktail glass. The Hummer (via)1.5 oz White Rum1.5 oz Kahlúa2 scoops vanilla ice creamA couple ice cubes Blend and serve in a 7.5 ounce rocks glass.

Ep. 28: Stage fright, 25 year reunion, & video game anticipation w/ Chuck Bryant

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 25 Sep 2014 07:00:00 -0000

Headwall1 oz gin1 oz light rum1 tsp lemon juice1 dash of grenadine1 scoop of crushed iceGinger ale Mix all the ingredients, except the ginger ale, in a shaker. Pour the mixture into a chilled highball glass and top off with cold ginger ale. Green Destiny2 oz Zubrowka Bison vodka1.5 oz pressed apple juice.25 oz simple syrup.5 kiwi fruit.1 inch of cucumber Muddle cucumber and kiwi in the base of a shaker. Add other ingredients shake w/ ice and fine strain in a glass filled w/ crushed ice. Brave Bull2 oz blanco tequila1 oz Kahlua coffee liquer Pour tequila into an old fashioned glass w/ice cubes. Add Kahlua. Lightly mix before serving. Brazilian Heather1.5 oz Leblon Cachaca1 oz Elderflower Liqueur (St Germain).5 oz Dry Vermouth.5 oz Lime Juice Shake all ingredients with ice in a cocktail shaker. Strain into an old-fashioned glass full of ice. Garnish with a lime wedge.

Ep. 27: Back Behind the Bar, Airline Hell, & Missing Out on the Bachelor Party w/ Abbi Crutchfield

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 18 Sep 2014 07:00:00 -0000

Toronto Cocktail (via)2 oz. rye or Canadian whiskey1/4 oz. Fernet Branca1/4 oz. simple syrup (1:1)Cracked ice Combine ingredients in a mixing glass and fill with ice. Stir well for 20 seconds and strain into a chilled glass. Twist orange peel over the drink and use as garnish. Montreal Cocktail1 1/2 oz Straight rye whiskey3/4 oz Martini Rosso1/8 oz Pernod anise3 dash Peychaud's bitters Stir all ingredients with ice and fine-strain into a chilled cocktail glass. Gin Sour2 oz gin1 oz lemon juice1 bar spoon simple syrupOrange sliceMaraschino cherry Shake gin, lemon juice and simple syrup in a mixing glass with ice, fine strain into a cocktail glass and garnish with the orange slice and cherry.

Ep. 26: Real Estate Hell, Barn Wedding, & Lost Ring w/ Adam Pranica

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 11 Sep 2014 07:00:00 -0000

The Rooster (via)1 1/4 oz Vodka1 1/2 oz cucumber juice3/4 oz honey sriracha simple syrup2 ds citrus bittersCucumber wheel garnish Combine ingredients with ice, shake until well chilled and serve in a chilled cocktail glass. Our Home (double recipe)2 oz Gin2 oz Peach Brandy1 oz dry vermouth1 dash lemon juice1 egg white Mix ingredients in a shaker, strain into two chilled cocktail glasses. Bermuda Rum Swizzle (via)4 ounces Barbados rum or amber rum2 ounces triple sec2 lemons, juiced5 ounces pineapple juice5 ounces orange juice2 ounces Bermuda falernum or simple sugar syrup4 dashes Angostura bittersCracked ice Add all the ingredients to a pitcher with a tight-fitting lid. Shake vigorously until a frothing head appears. Strain into cocktail glasses. Kill Devil Punch (via)9 ounces amber rum6 ounces pineapple juice5 ounces Simple Syrup4 ounces fresh lime juiceRaspberry Ice5 ounces chilled Champagne12 raspberries12 lime wheels In a pitcher, combine the rum, pineapple juice, Simple Syrup and lime juice and refrigerate until chilled, at least 1 hour. Stir the punch and strain it into a punch bowl. Add the Raspberry Ice. Pour in the hymn JJGochilled Champagne and stir once. Garnish the punch with the raspberries and lime wheels. Serve in small rocks glasses or tea cups.

Ep. 25: Vegas Wedding, Concerts & Cultural Blind Spots w/ Jean Grae

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 04 Sep 2014 07:00:00 -0000

Blinker2 oz Wild Turkey Rye Whiskey1 oz Grapefruit Juice1/4 oz simple syrup1 bsp raspberry preserves Shake and strain into a chilled cocktail glass. No garnish. The Modern Gambler AKA Earth Rain and Fire(via)2 oz Bombay Sapphire Gin3/4 oz St. Germain Liqueur1 oz Lemon Juice1 oz Simple Syrup5 Blueberries5 Mint sprigs3 Jalapeño slices Muddle blueberries, mint and jalapeno with simple syrup. Add remaining ingredients and shake over ice. Double strain into a chilled Martini glass. Ramos Gin Fizz in a whipped cream maker (via)2 ounces gin1/2 ounce fresh lemon juice1/2 ounce simple syrup1/2 ounce fresh lime juice1 egg white1 ounce heavy cream1/2 teaspoon orange flower waterroughly 2 oz seltzer Put your serving glass and the bottle of your whipped cream maker (I have an iSi 1 pint version) into the freezer to chill while you measure out your other ingredients. Place all ingredients into a cocktail shaker with ice and shake for 30 seconds to mix and get everything nice and cold. Strain the liquids into your whipped cream maker and charge it according to the manufacturer’s directions. Shake the whipped cream maker about five times, then dispense into your glass. Note: Be careful and stop before all the liquid is dispensed, the last little bit might splatter in all directions. Add a little seltzer to the glass and serve with a spoon. https://twitter.com/emulch/status/502271577279717376 Fig Leaf Flip1 1/2 oz Sweet Vermouth1 oz white rum3/4 oz lime juiceA few dashes of angostura bitters Combine w/ ice, shake well. Strain and add ice. Top w/ a maraschino cherry. https://twitter.com/Rachtacular/status/502259014403510272 Pink Panther (makes 2 servings)3 oz gin1 1/2 oz dry vermouth1 oz creme de cassis2 oz orange juice1 egg whitecrushed ice Combine all the ingredients in a shaker and mix well. Strain into a chilled cocktail glass. https://twitter.com/GamingAfterHour/status/502369854456745984 Rebel Party Sour6 oz Bourbon6 oz beer1 can (6 oz) concentrated lemon juice1 scoop crushed iceMaraschino cherryOrange slice Combine all the ingredients except the fruit in a blender. Pour the blend in a sour glass. Garnish w/ the cherry and the orange slice. https://twitter.com/dansai/status/502269865156427776 None but the Brave1 1/ 2oz Brandy1 1/ 2oz Pimento dram1/4 oz lemon juice.1/4 oz Jamaican rum1/4 bsp bar sugar Shake well with ice and strain into a glass.

Ep. 24: Nerves, Homesickness & Radio Club w/ Stephanie Sparer

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 28 Aug 2014 07:00:00 -0000

Watermelon Cucumber Cooler1 1/2 oz Aviation American Gin2 slices cucumber chunks1 1/2 oz freshly pressed watermelon juice (or muddle 3-1" chunks)1/2 oz simple syrup3/4 oz freshly pressed lime juicePinch salt1 1/2 oz soda waterCucumber slice for garnish Muddle the watermelon. Strain and reserve 1 ½ ounces of the juice. Add cucumber and muddle. Add the booze, syrup, lime juice and salt with ice. Shake until chilled and strain into a highball glass filled with ice. Top with soda water. Garnish with a cucumber slice on rim. MacArthur Cocktail (via)1 1/2 oz Light RumTwo Splashes of Dark Rum3/4 oz Triple SecJuice of 1/2 lime1 Egg White Put ingredients into a shaker filled half way with crushed ice. Shake vigorously for at least ten seconds. Strain into a cocktail glass. Villa Bella Fizz1 1/2 oz cherry brandy1 oz light rum1 egg white1/2 bsp granulated sugar or simple syrup1/2 oz lime juiceClub sodaMaraschino Cherry Combine the ingredients, except the soda and cherry, in a shaker. Dry shake, then add ice and shake again. Strain into an ice filled highball glass. Top with soda and garnish with the cherry.

Ep. 23: Fortuity, Furloughs & Feeling like an Outsider w/ Kirk Ramsay

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 21 Aug 2014 07:00:00 -0000

Malcolm LowryLime rindCoarse salt1oz tequila3/4oz light rum3/4oz triple sec3/4 lemon or lime juice1 scoop crushed ice Using lime rind moisten the rim of an iced cocktail glass. Dip the rim in coarse salt. Combine remaining ingredients in shaker. Mix well and pour into the prepared glass. Brass Monkey40 oz Olde English20 oz fresh orange juice Drink half the bottle of Olde English and top off the bottle with the orange juice. Lightly shake to combine and drink. Union Club Cocktail2 oz Maker’s Mark bourbon1/2 oz Maraschino liqueur1/2 oz Campari1 1/2 oz Fresh orange juice Shake ingredients with ice and fine strain into a chilled cocktail glass. Garnish with an orange wedge. https://twitter.com/samuel_hansen/status/500301762654662656 El Diablo1 1/2 oz reposado tequila1/2 oz Crème de Cassis1/2 oz fresh lime juice2–3 oz ginger beerlime wedge and fresh blackberry Combine all ingredients, except ginger beer, and shake. Strain into an ice-filled Collins glass, top with ginger beer and garnish.

Ep. 22: Moving, Midlife Crisis & Missing Coffee w/ Scott Simpson

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 14 Aug 2014 07:00:00 -0000

Boulevardier2 oz Bourbon1 oz Campari1 oz Carpano Antica Stir in an ice filled mixing glass until well chilled. Strain into a chilled rocks glass filled with ice. Garnish with a lemon twist. Manhattan2 oz whiskey1 oz sweet vermouth2-3 dashes of bitters Add ingredients to an ice filled mixing glass and stir until well chilled. Strain into a chilled cocktail glass and garnish with either a twist or a maraschino cherry. Coffee Cocktail1 1/2 oz brandy3/4 oz port1 barspoon Curaçao1 barspoon simple syrup1 egg yolkFreshly ground nutmeg Mix all ingredients except nutmeg in shaker. Strain mixture into cocktail glass. Sprinkle nutmeg on top.

Ep. 21: Rockets, Recording and Right & Wrong w/ John Vanderslice

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 07 Aug 2014 07:00:00 -0000

The Moonwalk (via)1 oz grapefruit juice1 oz Grand Marnier2 dashes rosewaterChampagne Shake the juice, liqueur and rosewater with ice until chilled. Strain into a champagne flute and top with champagne. 2 Dark 2 Stormy1 oz myer's rum1 oz silver rum2 oz ginger beer2 oz fresh o.j.2 oz pineapple juice1 lime wedge for garnish Build all ingredients in a large glass over ice and stir. Garnish w/ lime. Amour Fou (via)2 oz. Bourbon (Buffalo Trace works well in this drink)1/2 oz Sweet Vermouth1/2 oz Cointreau1/4 oz Green Chartreuse1 Dash Orange Bitters Combine the ingredients listed above in your fanciest mixing glass. Add ice and stir to chill and dilute. Strain into a chilled double old fashioned glass filled with fresh ice. Twist an orange peel over the top of the glass to express the oils. Rub the orange twist around the rim of the glass and place it into the drink. Foghorn1/2 lime1/2 lemon1 barsboon bar sugar1 1/2 oz old tom ginginger ale Mix the juice, sugar and gin in a mixing glass. Add ice and stir until well chilled. Strain into a champagne flute and top with ginger ale.

Ep. 20: Cruisng, Cruising & Cruising w/ Nadia Kamil

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 31 Jul 2014 07:00:00 -0000

Mango Lava Flow (via)1 oz light rum1 oz Malibu coconut rum2 oz Coconut cream2 oz pineapple juice2 oz fresh mango1 banana Blend the 2 rums and the mango in a blender to form a smooth paste. Pour this mixture into a hurricane or collins glass. Rinse the blender. Blend the banana, the coconut cream, and the pineapple juice in blender with crushed ice until smooth. Pour this mixture into the glass with the rums very slowly and watch as the mango mixture oozes its way to the top along the sides of the glass creating the flowing lava effect. Garnish with a pineapple wedge and umbrella. Frozen Mojito1 oz of simple syrup1 1/2 oz fresh lime juice6-7 mint leaves plus extra leaves or sprigs for garnish2 oz chilled white rum1 cup of iceLime slice for garnish Combine the simple syrup with lime juice and mint in a blender. Pulse several times to combine. Add ice and pulse until ice is finely crushed and mint is chopped into tiny flecks, giving the drink a light green hue. Pour into a hurricane glass or a collins glass, add the rum and garnish with mint sprigs and slices of lime. Frozen Piña Colada (via)3/4 cup ice1/4 cup diced pineapple, frozen1 oz pineapple juice1 oz Coconut cream3/4 oz white rum1/2 oz dark rumPineapple slices Put the ice, frozen pineapple, juice, and coconut cream into a blender. Blend until smooth and frosty. Pour the drink into a hurricane glass or a collins glass, add the white and dark rum and garnish the rim with a pineapple slice.

Ep. 19: Mayors, Books, Sailing, & Barfing w/ Anna Holtzman & Daisy Wall

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 24 Jul 2014 07:00:00 -0000

Admiral Vernon (via)1 1/2 oz White Rum1/2 oz Grand Marnier1/2 oz Lime Juice1 barspoon Orgeat1 scoop crushed ice Combine all ingredients in a shaker. Shake well and strain into a chilled cocktail glass. Ginger Mint Smash (via)1 barspoon peeled, finely chopped fresh ginger5 mint leaves1 barspoon lemon juice1/2 oz simple syrup2 oz Bulleit bourbon1 dash Angostura BittersIce cubes and crushed iceMint sprig for garnish Muddle the ginger to release its juice, then add the mint and muddle again. Add the lemon juice, simple syrup, bourbon and bitters to the shaker with ice. Shake until well chilled and fine-strain into a rocks glass full of crushed ice. Garnish with the mint sprig. In My Solitude (via)Grapefruit wedge, for the glassKosher salt, for the rim of the glass1 1/2 oz Blanco Tequila3/4 oz Lillet blanc3/4 oz freshly squeezed grapefruit juice1/4 oz orgeat syrup3 dashes Peychaud's BittersGrapefruit peel, for garnish Rub the grapefruit wedge around the edge of a rocks glass and then roll the edge in kosher salt. Combine the tequila, lillet, juice and bitters and shake with ice until well chilled. Fine strain into the salted glass and garnish with the grapefruit twist. New Amsterdam (via The PDT Cocktail Book)2 oz Bols Genever1 oz Kirchwasser1 bar spoon Demerara syrup2 dashes Peychaud's Bitters Stir in ice and strain into a chilled coupe. Garnish with a twist. https://twitter.com/hey_friend/status/490136261009502209 Incredible Hulk (via)2 oz Hennesy2 oz Hypnotiq Stir ingredients together and serve in an ice filled rocks glass.

Ep. 18: Road Tripping, Tour Guiding & Border Crossing w/ Adam Pranica

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 17 Jul 2014 07:00:00 -0000

Beef On Rye (via)1 1/2 oz Beefeater gin1/2 oz Canadian club whisky1/2 oz passion-fruit syrup2 oz sparkling bitter lemon soda Shake the gin, whisky and syrup in a shaker. Strain into an old-fashioned glass half-filled with broken ice. Add the lemon soda. Rum Runner1 1/2 oz gold rum1/2 oz Crème de Mûre (blackberry brandy)1/2 oz Crème de Banane4 oz Fresh Orange juiceDash of Falernum or grenadine Pour all the ingredients into a cocktail shaker filled with ice. Shake well. Strain into a chilled hurricane glass. The Blacktop (via)2 oz Mount Gay rum1 oz Myers's rum1 1/2 ounces fresh lemon juice1 ounce simple syrup1 maraschino cherry, for garnish1 orange slice, for garnish Pour the Mount Gay rum, lemon juice, and simple syrup into a mixing glass two-thirds full of ice cubes. Shake well. Strain into an ice-filled highball glass, and carefully pour the Myers's rum over the back of a teaspoon so that it floats on top of the drink. Garnish with the cherry and the orange slice. Romulan Ale (via)1 1/2 oz White rum1 oz Blue CuracaoLemon Lime soda*6 drops Tabasco sauceSalt Combine ingredients in an ice-filled mixing glass. Give a quick stir and strain into a champagne flute. Add a grain of salt. *To roll your own, fine-strain the juice of one lemon and one lime into a glass. Add an equal volume of simple syrup to the glass, then double the volume again with seltzer All Right1 1/2 oz Rye whiskey1 oz Orange curaçao1 ds Angostura Bitters Combine ingredients in a shaker, shake until well chilled, strain into a cocktail glass and serve. Champagne Cocktail1 lump sugar1 small piece of ice2 ds Angostura bitterstwisted lemon peelChampagne Build in a champagne glass.

Ep. 17: Moving, Movie Blueballs, & Housesitting w/ Joseph Volpe

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 10 Jul 2014 07:00:00 -0000

The Departed (via)1 oz Campari1 oz Rum, El Dorado 123⁄4 oz Amaro, Averna1⁄2 oz Mezcal (a very smoky Mezcal works best)1 twst Orange peel2 ds Peychaud's Bitters Stir with ice in a cocktail shaker until well chilled. Strain into a large old fashioned glass over 1 large ice cube. Squeeze the orange peel over it to release the oils. Run the peel around the edge of the glass and drop it in. Mai Tai1 1/2 oz white rum3/4 oz dark rum1/2 oz orange liqueur1/2 oz orgeat1/4 oz lime juice Shake all ingredients but the dark rum. Strain them over ice and float the dark rum in a highball glass. Garnish with a wedge of pineapple and a piece of candied ginger. Blueberry Collins (via)1-1/2 oz Blueberry Cordial*1 oz Rose's Lime2 oz GinClub Sodaslice Lime Add ice to a rocks glass. Add Rose's blueberry cordial, Rose's lime cordial and gin, then stir lightly. Top with club soda, and garnish with a slice of lime. *Bring 1 cup blueberries, 1 cup water and 1 cup sugar to a boil, then simmer for 15 minutes. Allow it to cool and fine-strain it into a container. Add 1 oz of cherry brandy or vodka. https://twitter.com/gromitsmom/status/480526554460454914 Window Box (via)1 1/2 oz pisco3 cherry tomatoesBasil1/2 oz lemon juice1/2 oz agave syrupPink peppercorns Muddle the tomatoes, two basil leaves and the booze, juice and syrup. Shake with ice and double strain into a chilled cocktail glass. Garnish with a basil leaf and half a dozen peppercorns.

Ep. 16: Comedy Marathons, Soccer Marathons, & TV Marathons w/ Heather Fink

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 03 Jul 2014 07:00:00 -0000

Gin & Tonic3 oz Gin4 oz Tonic water or 1 oz Tonic syrup and 3 oz seltzer3 Juniper berries and lemon twist for garnish. Build in a collins glass. Add your garnishes! Bloody Mary2 oz vodka4 oz Spicy V8Kosher saltRed chili pepper flakes1 Lemon wedge1 Lime wedge2 dashes Sriracha2 dashes Worcestershire sauce1-2 pinch Ground black pepper1-2 pinch PaprikaCelery stalkLime wedge Rim a pint glass by rubbing a lemon wedge around the edge and rolling it in kosher salt mixed with chili flakes. Add ice to the glass. In a shaker, squeeze the lime and lemon wedges, then add the remaining fruit. Add the vodka, v8, sriracha, worcestershire, pepper, paprika and another pinch of salt. Shake with ice and strain into the pint glass. Garnish with the celery and the lime wedge. Hoop La!3/4 oz Brandy3/4 oz Orange liqueur3/4 oz Lemon3/4 oz Lillet Blanc Shake all ingredients with ice. Strain into a chilled cocktail glass.

Ep. 15: Home Renovations, Exercise Routines & Friend's Babies w/ Graham Walsh

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 26 Jun 2014 07:00:00 -0000

Newfangled (via)2 oz Bonded bourbon1/4 oz Simple syrup2 dashes Angostura bittersHalf an Orange wheel2 oz Ale3 Brandied cherries Muddle the orange, cherries, syrup and bitters. Add the bourbon and shake with ice. Strain into a chilled cocktail glass. Top with the ale. Sloe Comfortable Screw3/4 oz Vodka3/4 oz Sloe gin3/4 oz Southern Comfort3 oz fresh orange juice Build in an ice-filled highball glass. Varadero Frappé (via)2 oz absinthe.5 tsp vanilla bean paste.5 oz lemongrass syrup.5 oz lemon juice2 slices fresh ginger Muddle the ginger well into the liquids. Crush ice with a sprig each of mint, oregano, and tarragon. Shake all ingredients and double strain over the crushed, herbed ice. Garnish with sprigs of herbs. Rusty Nail1 1/2 oz Scotch3/4 oz Drambuie Add ingredients plus ice to a rocks glass and stir well. Garnish with a lemon twist.

Ep. 14: New Games, Old Friends, & Camping Trips w/ Sean Rameswaram

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 19 Jun 2014 07:00:00 -0000

"Smoke Signal"1 oz Mezcal1 oz Green Chartreuse1 oz Carpano Antica1 dash orange bitters1 pinch salt Shake ingredients with ice and fine-strain into a cocktail glass. Black Hole Cocktail2 oz Dark rum1 oz Lemon juice4 oz Iced tea1/2 oz Sugar syrup Shake rum, juice of lemon, and Sugar syrup with ice and strain into a highball glass over two ice cubes. Fill with Iced Tea, stir, and serve. Ginger Jerry1.5 oz Spiced RumAlcoholic ginger beerjuice of a half lime In an ice filled glass add the sailor jerry, ginger beer and lime juice. Stir and serve. Man About Town1 1/2 oz bourbon or rye1/2 oz Campari1/2 oz IPA syrup*1/2 oz freshly squeezed lime juice1 lime wedge, for garnish In a cocktail shaker, combine the bourbon (or rye), Campari, IPA syrup, and lime juice. Add ice, and shake vigorously for 10 to 12 seconds. Strain into a coupe or martini glass, and garnish with a lime wedge. *IPA Syrup is simple syrup where the beer plays the roll of the water. Bring 1 part IPA to a simmer, add 1 part sugar. Kill the heat and whisk until they’re combined. Cool before using. 7 Year Itch1 oz Fernet Branca1 oz Carpano Antica1 oz 12 year aged Rum (Zaya) Shake ingredients 25-30 seconds (seriously, a bunch of shaking) with ice and strain over a large ice cube in a rocks glass. Garnish with a lemon twist.

Ep. 13: Germany, Softball & After Work with Jordan Morris

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 12 Jun 2014 07:00:00 -0000

Desert Healer1 1/2 oz Gin1/2 oz Cherry brandy3 oz Fresh orange juice3-5 oz Chilled ginger beer Shake gin, cherry brandy and orange juice vigorously with ice, then strain into an ice-filled glass. Top with ginger beer and stir gently. Garnish. Radler1 part German lager beer1 part lemonade Put some ice in a beer glass. Add ingredients, garnish with a lemon and serve. Frank Collins1.5 oz gin (or any spirit you have, we'd try tequila first)1.5 oz frank consommé*3 dashes Worcestershire sauce2 oz beer to tophot dog Add all but the beer to a shaker with ice, shake to chill and strain into a Collins glass over fresh ice. Top with beer and garnish with a hot dog spear that has been cooked or not. It doesn't matter. *Cook several hot dogs in boiling water. Reserve the water. Rye Mint Julep2 oz Rye whiskey2 barspoons turbinado or demerara syrup (2:1, sugar to water)2 dashes Angostura bitters10-12 mint leaves In the base of a Julep cup, muddle the mint leaves with the rye, syrup and bitters. Fill the julep cup three-quarters of the way with crushed ice. Stir until cold. Fill with more crushed ice, forming a mound. Garnish with two pressed mint sprigs, dusted with powdered sugar. Place a straw in the cup right next to the mint to emphasize the aromatics. MicheladaMexican lager beerTomato juice3-4 splashes hot sauce, more or less to taste2 splashes of Worcestershire sauce2 splashes of soy sauceJuice of one lime Salt the rim of a beer glass by rubbing a lime wedge around it and pushing it into salt sprinkled on a plate. Fill the glass 1/4 with the tomato juice, add the lime juice and the sauces. Fill the rest of the way with beer. Garnish with a lime.

Ep. 12: Medical Oddity, Bike Trip, & Dropped Ice Cream with Joel Werner

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 05 Jun 2014 15:31:49 -0000

Boozy Root Beer Float 2-3 scoops vanilla bean ice cream 3 oz Spiced Rum Top with a nice root beer In a beer glass, plop your scoops in real good, add your booze and top with a nice root beer. Drink with a straw. Medicinal Courage 1 1/2 oz Gin 1/2 oz Fresh lemon juice 1 sprig Fresh rosemary 1/2 oz Amaro Nonino 1/2 oz Star Anise-Infused Honey Syrup* 6 dashes Angostura Bitters 4 dashes Dr. Adam Elmegirab’s Aphrodite Bitters In a shaker, muddle the gin, lemon juice and rosemary. Add the remaining ingredients and fill with ice. Shake, and fine-strain into a chilled coupe glass. Garnish with a sprig of rosemary. *Star Anise-Infused Honey Syrup: Whisk together 2 oz honey and 1 oz water with 1 crushed star anise pod over medium heat. Bring to a simmer. Turn off the burner, cover, and let stand for 10-15 minutes. Strain and let it cool in the fridge. Twelve Mile Limit 1 oz White Rum 1/2 oz Rye whiskey 1/2 oz Brandy 1/2 oz Grenadine 1/2 oz Lemon juice lemon twist Shake in a cocktail shaker with ice until well chilled, strain into a chilled cocktail glass. Garnish with a twist. Cloister (PDT) 1 1⁄2 oz Gin 1⁄2 oz Yellow Chartreuse 1⁄2 oz Grapefruit juice 1⁄4 oz Lemon juice 1⁄4 oz Simple syrup Shake in a cocktail shaker with ice until well chilled. Strain into a chilled cocktail glass. Garnish with a grapefruit twist. Salty Dog 1 part Vodka or Gin 2 parts Grapefruit juice salt for the rim Rub the rim of your glass with the grapefruit, then set the rim of the glass down in a pile of kosher salt. Add ice to the glass, then add the spirit and the juice.

Ep. 11: Birth, Bachelorhood & Booking Travel w/ James Black

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 29 May 2014 07:00:00 -0000

Paradise Lost (via)1 1/2 oz Reposado tequila2 oz Pineapple juice2 oz Lemon lime soda*1/8 cup Pineapple1/2 oz Orange liqueur5 sprigs mint Muddle the pineapple and mint, add everything else and shake with ice. Pour into a rocks glass. *To roll your own, fine-strain the juice of one lemon and one lime into a glass. Add an equal volume of simple syrup to the glass, then double the volume again with seltzer Old Fashioned2oz Rye1 Demerara sugar cubeAngostura bittersLemon twist Dash the bitters onto the sugar cube until it's saturated (2-3 dashes, 4 tops). Muddle that up in the bottom of the mixing glass. Add ice and booze. Stir to combine and strain into a rocks glass with a big ice cube in it. Garnish. Airmail1 oz White Rum1/2 oz Lime juice1/2 oz Honey syrup1 oz Champagnelime wheel Shake everything but the champagne in ice, strain into a chilled cocktail glass, garnish. Happy Accident (via)2 oz Gin1 oz Sweet Vermouth1 oz Triple Sec1/2 oz Lemon juice1 1/2 oz Clementine juice Combine the gin, vermouth, triple sec, lemon juice, and clementine juice in a cocktail shaker. Add ice and shake well. Strain into a coupe or martini glass and serve.

Ep. 10 Profiles, Pain & Proactivity with Tessa Stuart

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 22 May 2014 07:00:00 -0000

The Old Maid (via)2 oz Gin1 oz Lime juice3/4 oz Simple syrup6 Mint leaves4 slices Cucumber Muddle the mint, cucumber and simple syrup. Add ice and everything else. Shake and strain over one large ice cube in a chilled rocks glass. Cream Sherry Flip (via)2 1/2 oz Cream sherry1 Egg1 tsp Superfine sugar1 tsp Light cream1 tsp Grated nutmeg Combine the sherry, egg, sugar and cream in a cocktail shaker. Shake, add ice, and shake again. Strain into a cocktail glass and garnish with nutmeg. The Copywriter (via)2 oz Irish whiskey3/4 oz Lemon juice1/2 oz Carpano Antica Sweet Vermouth1/2 oz Honey syrupSeltzer, chilledlemon twist Add whiskey, lemon, sweet vermouth, and honey syrup to a cocktail shaker and fill with ice. Shake until well chilled, about 15 seconds. Strain into an ice-filled Collins glass. Top with seltzer and garnish with a lemon twist. The Last Word3/4 oz Gin3/4 oz Green Chartreuse3/4 oz Maraschino liqueur3/4 oz Lime juice Pour into an ice filed shaker, shake and strain into a cocktail glass. Lavender Bee's Knees1 1/2 oz Dry Gin (Plymouth)1 oz Lemon juice1/2 oz Honey2-3 dashes Lavender Bitters (Scrappy’s) Shake well with ice, strain into a cocktail glass. Garnish with a sprig of lavender if you’ve got one.

Ep. 9: Folk and Flab

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 15 May 2014 07:00:00 -0000

Moon of the Rise (via)2 oz moonshine or white whiskey1 oz dry vermouth6 drops citrus bitters1 lemon peel1 grapefruit peel Twist the lemon peel inside a chilled cocktail glass and rub the oil inside the glass to cover. Do the same with the grapefruit peel. Discard the grapefruit peel. In a mixing glass, add the ingredients. Add ice. Stir briskly until the glass becomes ice cold. Strain into the ice-cold cocktail glass. Spring Cleaning (via) 1 1/2 oz Gin1 1/2 oz Pisco4 Cherries3 ds Bitters3 cube Sugar Shake gin, pisco, bitters on ice, strain in vessel of choice. Drop sugar cubes in and merely crush. Add cherries and give it all a couple brisk stirs. Blood Orange Cocktail (via) 2 1/2 oz fresh squeezed blood orange juice2 1/2 oz white grape juice2 oz vodka (exclude if making a mocktail)sparkling water (or lemon lime soda) Fill glass with ice and pour in blood orange juice, grape juice and vodka (omit vodka if making mocktail). Give it a little stir and top with sparkling water. Use lemon lime soda if you prefer a sweeter drink. Enjoy!

Ep. 8: Moving Day, May Days and Outer Space with Lorraine Cink

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 08 May 2014 07:00:00 -0000

The Drinks: Harvey Wallbanger 2 oz vodka3 oz fresh orange juice1/4 to 1/2 oz Galliano Build in an ice filled high ball glass. Add the vodka and juice, stir briefly, then float the galliano on top. Space Gin Smash (via)1.5 oz dry gin1/2 oz st germain1/2 oz simple syrup1 oz lemon juice1 oz apple juice6 mint leaves4 grapes Muddle the grapes and simple syrup in a shaker, add remaining ingredients and fill with ice. Shake and strain into a highball glass filled with crushed ice. May Day Martini (via)2 oz vodka1 oz lemon juice1 oz cinnamon syrup1 strawberry Shake all ingredients with ice, double strain into a chilled cocktail glass. 131 (via)2 oz gin1/2 oz green chartreuse1/2 oz simple syrup3/4 oz lime juice2 sprigs of mint1 dash Peychaud’s bitters1 oz soda water1 oz tonic Put everything but the bubbles, bitters and one mint sprig in an ice-filled shaker. Give it a quick shake and strain into an ice-filled collins glass. Top with tonic and soda water. Garnish with the other sprig of mint and float the Peychauds on top.

Ep. 7: LL Bean Jeans, Film Fun and Dart Defeat with Emmy Blotnick

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 01 May 2014 07:00:00 -0000

The Drinks: The Enlightenment (via)2 oz bourbon1/2 oz fresh lemon juice1/2 oz grenadineIce cubesLight (or light-flavored) beer, chilled Put bourbon, lemon juice, syrup and ice in a shaker. Shake and strain into a chilled glass. Top with beer. Long Island Iced Tea (via)1 oz vodka1 oz gin1 oz white rum1 oz white tequila1 oz orange liqeur1 oz fresh lemon juice3/4 oz simple syrupcolalemon wedge for garnish Shake the booze, juice, and syrup with ice, then strain into an ice filled collins glass. Top with cola and garnish. Red State Roundup (via)1 oz White Tequila1/2 oz Orange liqueur3/4 oz Grenadine1/4 oz Fresh Lemon Juice1 Egg WhiteClub SodaNutmeg and lemon wheel to garnish Shake the egg white and booze without ice, then add ice and shake again. Strain into an ice-filled highball glass. Top with sparkling water and garnish with freshly grated nutmeg and lemon wheel. Mint Romney Cocktail (via)2oz bourbon1/2oz maple syrup1/2oz lime juiceSeltzer4-6 mint leaves Muddle the mint, lime juice and syrup in a highball glass, add booze and top with seltzer. Gibson (via)2/12 oz gin1/2 oz2-3 cocktail onions Rinse your chilled cocktail glass with the vermouth and toss the excess. Pour the gin over ice and stir. Strain into the glass and garnish with the onions.

Ep. 6: Trips, Tots and Taxes with Dave Hill

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 24 Apr 2014 07:00:00 -0000

The Situations: Dave is off to tour Europe, Chris took his nephew to the park and Ben just paid his taxes, sort of. The Drinks: Pimms Cupwheel of cucumberwheel of lemon2oz Pimm’s No. 14oz ginger ale (or lemon-lime soda for weenies)lemon twist Muddle the cucumber and lemon slices in a chilled highball glass. Pour in the Pimm’s and ginger ale, and stir to combine. Add ice to fill the glass and garnish with the lemon twist. Death and Taxes (via)1 1⁄2oz Gin1⁄2oz Lillet Blanc1⁄2oz Sweet Vermouth1⁄2oz St. Germain1 1⁄2bsp Amer NouvelleFlamed Orange peel for garnish2ds Bitters, Bitter Truth Jerry Thomas’ Own Decanter Stir in ice, strain into a chilled coupe, garnish. Artist’s (Special) Cocktail (via)3/4oz Rye whiskey3/4oz Sherry1/2oz Lemon Juice1bsp Grenadine Syrup Shake the booze in ice and strain into a chilled coupe. Aviation2oz gin1/2oz maraschino liqueur1/2oz fresh lemon juice1/4oz of creme de violetteFlamed lemon peel or Maraschino cherry for garnish Shake the booze in ice and strain into a chilled coupe. Squeeze the lemon peel so that the oils from the skin travel through the flame of a lighter. Caipirinha1 cup Cachaca3 limes1/2 cup sugar1.5 quarts ice Slice the limes into 1/8ths, muddle with the sugar until it is as dissolved as possible in the lime juice. Add ice and cachaca and stir to blend.

Ep. 5: Babies, Aging and Arguments with Josie Long

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 17 Apr 2014 07:00:00 -0000

The Drinks: Dry Martini Rinse a chilled cocktail glass with dry vermouth and dump it out, then stir 2.5oz London dry gin in ice, strain it into the glass and garnish with a twist. You are now a grown up. Soda Jerk (via) 2oz Blanco tequila 1/2oz Campari 1/2oz Lime juice 1/2oz Passion fruit puree (unsweetened) 1/2oz Vanilla Bean-Infused Agave Syrup* 1/2oz Egg white 2oz cream soda Shake the booze, juice, purée, syrup and egg white, then add ice and shake again. Pour into a Collins glass, top with soda and garnish with lime zest. Cherub's Cup (via) 1oz St-Germain 2oz Vodka, Cirtus Vodka, or Hendricks 3/4oz fresh lemon 1/4oz simple syrup 1 muddled strawberry top with Brut Rosé Sparkling Wine Shake and strain over fresh ice in a Collins glass. Top with Brut Rosé or Brut Champagne. Garnish with a slice of strawberry. Baby's First Bourbon (via) 2oz Bulleit Bourbon 3/4oz Orgeat 3/4oz lemon juice Dash of Angostura bitters Stir over ice. Strain into an old fashioned glass. Ginger mint lemonade 1 part fresh lemon juice 1 part ginger syrup 1.5 parts seltzer Mint leaves Muddle the mint, add ice to your glass and mix juice and syrup in, top with seltzer. For the ginger syrup, bring 1 cup of sugar, 1 cup of water and 6oz finely diced fresh ginger root to a boil. Lower the heat and let it simmer for 30 minutes, then strain the ginger. Let the liquid cool to room temperature before using.

Ep. 4: Tying Knots and Speaking French

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 10 Apr 2014 07:00:00 -0000

Navy Grog 1oz white rum 10z demerara rum 1oz dark rum 3/4oz fresh lime juice 3/4oz fresh white grapefruit juice 1oz honey syrup Club Soda Orange slice for garnish Shake the rum, juice and syrup with ice, strain into a collins glass filled with ice, top with soda water, and garnish with an orange wedge. Honey syrup: whisk together 1/2oz honey with 1/2oz water. French 75 1oz gin (or cognac) 1/2oz cointreau or orange liqueur 1/2oz fresh lemon juice Champagne Shake the gin, orange liqueur and lemon juice with ice, strain into a champagne flute and top with champagne.

Ep. 3: Après Ski and Awful Sleep

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 03 Apr 2014 07:00:00 -0000

Salty Maple Buttered Cider Maldon salt Half of 1 lemon 1 tablespoon softened butter 2 tablespoon pure maple syrup 1/2 vanilla bean pod, seeds scraped out 4 ounces dark rum 8 ounces apple cider Scatter Maldon salt on a small plate. Rub the rim of two heatproof glasses or mugs with the lemon half, then dip in salt.   Combine the butter, maple syrup, and vanilla bean seeds in small bowl. Set aside. Combine rum and cider in a small saucepan and bring to a simmer over medium-high heat. Pour into prepared glasses, then top each with half of the butter. Serve immediately. Between the Sheets 3/4oz brandy 3/4oz light rum 3/4oz cointreau (or whatever orange liqueur) 1/2oz fresh lemon juice Shake with ice, strain into a chilled cocktail glass.

Ep. 2: Zippers and Buttons

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Thu, 27 Mar 2014 04:00:00 -0000

The Million Dollar Cocktail 1 1/2 oz gin 3/4 oz sweet vermouth 2 tsp pineapple juice 1 tsp grenadine syrup 1 egg white Shake ingredients, then shake again with ice. Strain into a cocktail glass. Rabbit Fernet Coat 2oz Fernet Branca 6oz Oatmeal Stout Build in a coffee mug.

Ep. 1: Time and Texas

ldai@boun.cr (Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison) — Tue, 18 Mar 2014 03:31:45 -0000

Raspberry-Thyme Smash - 2 fresh thyme sprigs, divided - 7 fresh raspberries, divided - ice cubes - 1/4 cup Hendrick's Gin - 2 tablespoons Simple Syrup (see below) - 2 tablespoons fresh lime juice Stranger In Town - 1 1/2 oz rum - 1/2 oz sweet vermouth - 1/2 oz brandy or calvados - 1/2 oz cherry brandy - 1 maraschino cherry