The Art of Drinking with Join Jules and Your Favorite Uncle

Jules

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Website: joinjules.com

Brad

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Ep. 136 The Impostor in the Glass: The Brown Derby and Derby Sour

Wed, 18 Mar 2026 04:00:00 -0000

Jules showed up to the recipe section of this episode with a drink in each hand, fully convinced the Brown Derby was a Kentucky Derby cocktail. She was wrong - but her enthusiasm was entirely justified. It turns out the Brown Derby has one of the stranger origin stories in cocktail history: invented in London, stolen by a Minneapolis greeting card tycoon, falsely credited to Hollywood, ignored for seventy years, and then resurrected by the craft cocktail revival as if none of that had happened. Brad walks through the whole beautiful mess, while Jules delivers an exceptional side-by-side breakdown of bourbon whiskey profiles that makes this essential listening for anyone who's ever stood in a liquor store aisle wondering what difference it actually makes. Three ingredients. A lot of history. Surprisingly few of it true.

Brown Derby

In shaker add
1.5 oz Bourbon
1 oz Pink grapefruit juice (fresh)

2 tsp Maple Syrup

Double strain into chilled coupe

Garnish with grapefruit twist

Derby Sour

Ingredients:

1.5 oz Bourbon

¾ oz Grapefruit juice

½ oz Lemon Juice

½ oz Orgeat syrup

1 Egg white

Dry Shake

Shake again w/ ice

Double strain

Garnish with fresh cinnamon on top

The Art of Drinking

Jules

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Brad

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Ep. 135 Lost for over 75 years: The Champs-Elysees

Wed, 04 Mar 2026 14:52:00 -0000

In 1925, an American novelist and a British food critic walked into a French restaurant in London and changed cocktail history; even if nobody noticed for about seventy-five years.

This episode traces the remarkable origin story of the Champs-Élysées cocktail, beginning with the unlikely partnership behind Drinks - Long and Short, the book that first put the recipe to paper. We explore who Nina Toye really was (a supernatural thriller novelist, a Vogue contributor, and one of the few women of her era to put her name on a cocktail book, above her male co-author no less) and what her presence in this story tells us about how women have always thought about drinks differently. We follow the thread to A.H. Adair, whose role as drink-maker for chef Marcel Boulestin's celebrated London restaurant gives the book its true context: not a bartender's manual, but a love letter to a table, a season, and a moment.

Along the way, Brad and Jules explore what it means that this drink (named not for a technique but for a feeling, a boulevard, a place you want to be) was born from a distinctly holistic way of thinking about cocktails. One that asked not what's the correct spec but who's there, what are we eating, and what does the occasion call for. It's a question that Nina Toye was answering in 1925, and one that the best home entertainers are still asking today.

Plus: Cognac, Green Chartreuse, a French chef who famously hated cocktails, and a drink that disappeared for half a century before the craft cocktail renaissance brought it back to the glasses it always deserved.

Champs Elysees

Ingredients:

2oz Cognac – Pierre Ferrand Ambre

0.5oz Green Chartreuse – or a suitable alternate

0.75oz Fresh lemon juice

0.5oz Simple syrup

1 dash Agnostrua Bitters

Add to a shaker and shake with ice.

Double strain into a chilled coupe

Garnish with a lemon tiwst

Yuzu Champs Elysees

Ingredients:

1 oz Japanese whisky, Suntori Toki

½ oz Cognac

½ oz Green Chartreuse

¾ oz yuzu

1/2 oz honey 2:1 to help balance the yuzu tartness

Add to a shaker and shake with ice.

Double strain into a coupe

Garnish with a dehydrated citrus wheel

Optional: dust the rim with a citrus sugar salt

TIP: Citrus ins and outs

The Art of Drinking

Jules

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Brad

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Ep. 134 From Corsets to Keg Stands: The Jello Shot's Unlikely Journey

Wed, 25 Feb 2026 05:00:00 -0000

Before you slurp another jello shot out of a plastic cup, you might want to know where it actually came from... and it's not a frat house basement. Uncle Brad traces the surprisingly sophisticated history of alcoholic gelatin, from medieval banquet halls where aspic was the ultimate flex of wealth and status, to Victorian dinner parties where wine jellies were prescribed as health food, to the 1950s era of genuinely horrifying savory gelatin molds (yes, tuna in lemon Jell-O is a real thing), all the way to the spring break culture that turned it into party fuel. It's one of the great social reversals in food history; the same basic dish went from the most refined thing you could serve at a dinner party to the least, in about 150 years. Jules brings it all the way back around with a modern craft take that proves jello shots can actually be good. Whether you're a Victorian lady or a college sophomore, there's something here for you.

Want to party like it’s the 1800’s? Here’s a killer recipie for a champagne gelitan cake courtsey of the Jello Mold Mistress
https://jellomoldmistress.com/2009/08/24/sparkling-champagne-mold/

TIP: How to build your ideal Jello-shot

The Art of Drinking

Jules

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Brad

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Ep. 133 Sugar, Bitters, and a Sequel: The Champagne Cocktail

Wed, 18 Feb 2026 05:00:00 -0000

In part one of a two-part history series, Uncle Brad traces the origins of one of the oldest cocktails on record, connecting its lineage directly to the Old Fashioned, explaining why 19th century Americans were drinking cocktails with their eggs and toast, and uncovering a surprising twist: the way we make this drink today is essentially the inverse of how it was originally prepared. The history of champagne itself is a story big enough to deserve its own episode - we'll get into that next week.

Chill your coupe, make sure your champagne is cold, and stay tuned - this is only the beginning.

Champagne Cocktail
Take 1 sugar and place it on your barspoon
Add 2 – 3 dashes of Angostura bitters to the cube
Fill a chilled champagne flute or coupe glass ½ way with Brut champagne
Drop it the sugar cube into your glass and top off with more champagne
No garnish needed

The Art of Drinking

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Uncle Brad

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Ep. 132 The Angle Face Cocktail: Apple & Ancestry

Wed, 11 Feb 2026 05:00:00 -0000

In this episode, we explore the Angle Face, a sophisticated cocktail that showcases one of France's finest spirits. We trace the drink's origins and cultural significance before diving deep into Calvados, the apple brandy that defines this drink. We uncover how this legendary spirit developed over centuries. We'll also explore the fascinating etymology behind it’s name and Normandy itself, connecting the region's Viking heritage to its world-renowned agricultural traditions and the creation of one of bartending's most underrated classics.

Angle Face

Glass: Coupe

Directions & Ingredients

In mixing glass add:

¾ oz Calvados

¾ oz Gin (London dry or whatever suits you)

¾ oz Apricot liqueur (or brandy – NOT eau d vie)

Dash of water

Shake for 20 seconds

Double strain into chilled coupe

The Art of Drinking

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Uncle Brad

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Ep. 131 Between the Sheets: A Cocktail Worth the Scandal

Wed, 04 Feb 2026 05:00:00 -0000

Uncle Brad and Jules explore the sophisticated and slightly scandalous Between the Sheets cocktail in this episode of The Art of Drinking. Uncle Brad walks through a few potential origin stories for this Prohibition-era classic - a variation on the Sidecar that balances cognac, rum, triple sec, and lemon juice into a drink worthy of its suggestive name. Meanwhile, Jules transforms the 1930s original with her signature tropical twist, bringing sun-soaked flavors to the elegant base. Whether you prefer your Between the Sheets straight from the Jazz Age or with a vacation vibe, this episode delivers both history and innovation in equal measure.

Between The Sheets

Glass: Chilled coupe glass

Garnish: Lemon peel

Directions & Ingredients

In shaker add

¾ oz Cognac

¾ oz Plantation 3 star rum

A scant ounce of Cointreau

2 tsp of fresh lemon juice (also known as 1/3 oz)

Pinch of sea salt or 2 drops of saline solution (20g salt to 80g water)

¼ oz simple syrup (optional)

Shake 20 seconds

Double Strain into chilled coupe glass

Add lemon peel garnish

Tropical Sheets

In shaker add

3/4 ounce cognac

1 ounce Coconut Fat Washed Rum

3/4 ounce Orange Curacao

1/2 ounce Mexican Lime juice

¼ ounce orgeat syrup

Double Strain into chilled coupe glass

The Art of Drinking

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Uncle Brad

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Ep. 130 Back to Basics: Old Fashioned Curve Ball (Ep. 1 re-run)

Wed, 28 Jan 2026 05:00:00 -0000

Final episode of our January rerun series! For today’s spotlight, we go all the way back to episode 1 where we talk about the old fashioned. Admittedly, this is a bit of a curve ball as we dive into the Wisconsin Old Fashioned, which is an... interesting take on the classic Old Fashioned. The classic is simply spirit, bitters, sugar, and water. But here’s the catch, any spirit will do and you can make things interesting by changing up the bitters and even playing with flavored simple syrups. The world is your oyster, slurp it up!

The Art of Drinking

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Ep. 129 Back to Basics: All in the family with the French 75 (Ep. 17 re-run)

Wed, 21 Jan 2026 05:00:00 -0000

Welcome back to our January rerun series! For today’s spotlight, I’m thrilled to revisit Episode 17, where we dive into the elegant and effervescent French 75. One of my ALL time favorites and my go to welcome cocktail to serve when hosting parties.

I chose the French 75 for this rerun because it’s a brilliant riff on the classic Sour cocktail—that timeless combination of spirit, citrus, and sweetener. What makes the French 75 stand out, though, is its use of sparkling wine as a mixer or lengthener. The addition of bubbles transforms the structure of the drink, making it light, festive, and perfect for celebrations or any time you want to elevate your cocktail experience.

By mastering the French 75, you’re stepping into the world of the Collins family of drinks. The Collins family is all about taking the basic sour template and “lengthening” it with something fizzy—traditionally club soda, but as the French 75 shows, sparkling wine is a fantastic twist. Other drinks in this family include the Tom Collins, John Collins, and Vodka Collins—each swapping out the base spirit or bubbly for different flavors and personalities.

And while we're here, it's worth tipping our hat to the Mojito. Though technically not a Collins, the Mojito follows a remarkably similar template: spirit (rum), citrus (lime), sweetener (sugar), and a bubbly lengthener (soda), plus the refreshing addition of mint. It’s a great example of how understanding the Collins structure empowers you to spot and create variations across cocktail families—even when they hail from different traditions or use different techniques.

As you listen (or re-listen) to Episode 17, think about how the French 75 not only showcases the versatility of the sour formula, but also invites you to play with sparkling ingredients in your cocktails. Once you get comfortable with this style, a whole world of bubbly, refreshing drinks is yours to explore.

Cheers to new adventures in the Collins family, and to a sparkling start to the new year!

Thinking about purchasing a Klaris ice machine? Go to craftKLARIS.com and use the code AOD10 for 10% OFF your purchase. Trust us, you won’t regret it ;-)

Klaris
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Website: www.craftklaris.com

The Art of Drinking

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Ep. 128 Back to Basics: You’re a Daisy if you do – The Sidecar (Ep. 11)

Wed, 14 Jan 2026 05:00:00 -0000

Continuing our January return to cocktail fundamentals while Jules and Brad prep for the new year ahead. Last week we mastered the Sour; Spirit (rum), Sour (lime juice), Sweet (simple syrup) - better known as the Daiquiri. This week's Episode 11 introduces the Sidecar, which takes that Sour framework and swaps simple syrup for liqueur. This creates what's known as a Daisy style cocktail: Spirit (Cognac), Sour (lemon juice), Sweet (Cointreau). I always add a touch of simple syrup too, and you'll hear why.

What's another Daisy you ask? Margarita anyone? Tequila, lime juice, Triple Sec—and yeah, it's better if you add a touch of simple syrup to that one too. 😉

Thinking about purchasing a Klaris ice machine? Go to craftKLARIS.com and use the code AOD10 for 10% OFF your purchase. Trust us, you won’t regret it ;-)

Klaris
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Website: www.craftklaris.com

The Art of Drinking

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Ep. 127 Back to Basics: Mastering the Daiquiri (Ep. 2 rerun)

Wed, 07 Jan 2026 05:00:00 -0000

We are kicking off 2026 with a strategic return to cocktail fundamentals. While Jules and Brad plan an exciting year ahead, they're revisiting four essential episodes for new listeners and seasoned fans alike. This week features Episode 2: The Daiquiri - the quintessential Sour cocktail that unlocks the understanding of dozens of other drinks.

Discover why the Sour formula (spirit + citrus + sweetener) is the backbone of home bartending. From the classic Daiquiri to Whiskey Sours, Lemon Drops, and Pisco Sours, Brad explains how mastering this simple balance of strong, sour, and sweet opens up endless cocktail possibilities. Whether you're new to The Art of Drinking or looking to refresh your fundamentals, this episode provides the essential knowledge every home bartender needs to build their repertoire with confidence.

Thinking about purchasing a Klaris ice machine? Go to craftKLARIS.com and use the code AOD10 for 10% OFF your purchase. Trust us, you won’t regret it ;-)

Klaris

Website: www.craftklaris.com

The Art of Drinking

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Uncle Brad

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Ep. 126: Ooh La La, That's a Lot of Vodka - French Martini

Wed, 31 Dec 2025 05:00:00 -0000

Join Uncle Brad and Jules as they explore the sophisticated French Martini, a modern classic that's more Manhattan than Paris. Brad guides you through the traditional recipe featuring vodka, Chambord, and pineapple juice—super-sized for maximum enjoyment—while diving into the fascinating history of Chambord liqueur and its royal French origins. Discover how this elegant cocktail earned its name and learn the techniques for crafting this beautiful drink. Jules then puts a creative spin on the classic before wrapping up with an invaluable tip: how to craft your own fruit-flavored liqueurs at home, opening up endless possibilities for custom cocktail creations. Whether you're a vodka enthusiast or a DIY spirits maker, this episode delivers both history and hands-on knowledge you can use behind your own bar.

Did Santa forget something? Treat yourself to a Klaris Ice machine – you deserve it. I mean, who doesn’t love clear ice (without the hassle of those clunky, never works, ice molds)? Go to craftKLARIS.com and use the code AOD10 for 10% OFF your purchase. Trust us, you won’t regret it ;-)

TIP: DIY Liqueur

Klaris

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The Art of Drinking

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Uncle Brad

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Ep. 125: The Mayor’s Toast – Kir Royal

Wed, 24 Dec 2025 05:00:00 -0000

Raise your flute for France's most elegant aperitif! Uncle Brad and Jules explore the Kir Royal, a sparkling symphony of crème de cassis and champagne that transforms any moment into a celebration. Brad walks listeners through the classic recipe and its surprisingly political origins - from a pragmatic Burgundian mayor's clever marketing to Parisian cafe culture. Jules shakes things up with Tia Barrett's inventive riff, marrying blueberry pomegranate juice, vodka, vanilla, and St.-Germain for a modern twist on the blackcurrant classic. Whether you're toasting with vintage Bollinger or smart-shopping at your local wine shop, Jules wraps the episode with essential champagne-buying tips that'll help you navigate labels, prices, and styles with confidence. Pop the cork and discover why this French favorite has enchanted drinkers for generations.

Thinking about purchasing a Klaris ice machine? Go to craftKLARIS.com and use the code AOD10 for 10% OFF your purchase. Trust us, you won’t regret it ;-)

Kir Royal

Glass: Chilled flute glass

Garnish: raspberry / blackberry / currant berries

Directions & Ingredients

In chilled flute glass add:

Chilled champagne (halfway)

½ oz of creme de cassis

Top off with champagne

Add garnish raspberry, blackberry, or current berries

Tia Barrett’s Riff

Glass: Chilled flute glass

Garnish: raspberry / blackberry / currant berries

Directions & Ingredients

In chilled flute glass add:

1 oz. Pom blueberry pomegranate juice

½ oz. Vodka

½ oz. Giffard Vanille de Madagascar

¼ oz. St-Germain

Top off with champagne

Add garnish raspberry, blackberry, or current berries

TIP: Buying champagne

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Ep. 124: Morse Code & Mexican Twists - Three Dots and A Dash

Wed, 17 Dec 2025 05:00:00 -0000

Join Uncle Brad and Jules as they explore the classic Three Dots and A Dash cocktail. Brad demonstrates the traditional recipe while Jules adds an unexpected Mexican twist (and no, it's not tequila). Discover the fascinating history behind this tiki favorite, including how it earned its Morse code-inspired name and the story of its creator. The episode wraps up with expert recommendations on rum bottles that make perfect holiday gifts for the spirits enthusiast in your life. Enjoy that sipping rum over a nice chunk of clear ice from your Klaris Ice Machine. Go to craftKLARIS.com and use the code AOD10 for 10% OFF your purchase. Trust us, you won’t regret it ;-)

3 Dots & Coconut Horchata

Ingredients

1 oz aged rhum agricole

3/4 oz blended rum, likebrads

½ oz allspice dram

¾ oz lime juice

1 oz RumChata (or coconut horchata)

3/4 oz coconut cream (Coco López or similar)

½ oz cinnamon syrup

1 dash Angostura bitters (optional but amazing)

Directions: Add all ingredients to a shaker. Shake HARD with ice (you want it frothy and cold). Double strain into a tiki mug or double old fashioned glass. Top with a little crushed ice.

Three Dots & A Dash Recipe

Glass: Tall Tiki or Collins Glass
Garnish: 3 cherries and a pineapple slice shaped into a dash on a cocktail pick

Ingredients:

1½ oz aged rhum agricole (preferably from Martinique)

½ oz aged Caribbean blended rum

¼ oz falernum liqueur

¼ oz allspice liqueur

½ oz fresh lime juice

½ oz fresh orange juice

½ oz honey syrup (2:1 honey to water, acacia honey preferred)

1 dash Angostura aromatic bitters

Handful of ice

Directions: Add all ingredients to blender and flash blend (3 second pulses 3 – 4 times). Pour into glass, top with crush ice, and garnish.

TIP: Gifting rum for the holidays

Klaris

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Ep. 123: Holiday Gold! - The Tom & Jerry Cocktail

Wed, 10 Dec 2025 05:00:00 -0000

In this festive episode of The Art of Drinking, Jules shares her Nonna-approved Tom & Jerry recipe—a classic holiday cocktail that's equal parts tradition and indulgence. Uncle Brad dives into the drink's rich history and reveals the surprising story behind how this warming winter libation got its name. Jules walks listeners through her technique for creating the perfect Tom & Jerry batter, but fair warning: she's keeping the full recipe under wraps. You'll need to grab a copy of her book Pretty Simple Cocktails at [insert website] or sharpen your note-taking skills during this episode. Whether you're a holiday cocktail enthusiast or just curious about this vintage favorite, this episode delivers the perfect blend of history, technique, and family tradition.

The holidays are here! Want to up your clear ice game to the next level? Go to craftKLARIS.com and use the code AOD10 for 10% OFF your purchase. Trust us, you won’t regret it ;-)

Klaris

Website: www.craftklaris.com

The Art of Drinking

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Ep. 122: Old Fashioned meets Old World – Nocino Old Fashioned

Wed, 03 Dec 2025 05:00:00 -0000

Uncle Brad and Jules crack open the world of nocino, a mysterious and delicious walnut liqueur, which could also be considered an amaro. Brad kicks things off with a Walnut Banana Bread Old Fashioned that puts everything you've learned from this podcast into practice—spirit, sweet, bitters, water, done. Jules counters with her Bitter Nocino, a nutty twist on the classic Negroni that'll make you rethink your ratios. You’ll want your clear ice for this one!

Head over to Klaris to grab your craft ice machine-craftKLARIS.com and use the code AOD10 for 10% OFF your purchase. Trust us, this takes your cocktails to the next level.

Then things get historical as Brad traces nocino's journey from ancient Druidic rituals through to the road to Rome, complete with tales of virgins climbing walnut trees under the summer solstice moon. Finally, Jules breaks down the art of fat washing spirits with practical tips that'll level up your home bar game. Whether you're here for the cocktails, the history, or the slightly scandalous folklore, this episode has something for everyone.

Banana Bread Old Fashioned

Glass: Double rocks glass

Garnish: Orange peel or a walnut (but that’s not as fancy is it)

Directions & Ingredients

In mixing glass add:

2.5oz Bourbon

0.5oz Nocino

0.25 Banana Liqueur

0.33oz simple syrup

2 dash of orange bitters

Stir for 25 rotations in mixing glass (or add 0.25oz of water to your drink and skip the glass)

Strain into your chilled rocks glass over a big beautiful clear ice cube

Add orange peel garnish

Framework:

The Bitter Nocino

Ingredients:

1 oz Gin

½ oz Nocino

½ oz Sweet Vermouth

1 oz Campari

Large Cube, orange twist & Cinnamon stick on top

Instructions:

To a mixing glass add your ingredients, add ice, and mix to chill and dilute.

Strain over a large Klaris cube & top with an orange twist and cinnamon stick on top

TIP: Fat washing your spirits

Klaris

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The Art of Drinking

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Ep. 121: A Post-Prohibition Classic with Bite – Lion's Tail

Wed, 26 Nov 2025 05:00:00 -0000

We're back with another All Spice Dram cocktail, and this week we're exploring the Lion's Tail—a bourbon-based classic that emerged from the creative explosion of post-Prohibition mixology. Brad walks you through the proper technique for crafting this spirited sipper then dives into its fascinating history and the possible origins of its name. Jules adds her personal twist to the recipe, then shifts gears for our tip segment with a guide to the three most popular fall amaro’s that should be on your radar as the weather cools down. Whether you're looking to expand your home bar or just want to impress at your next gathering, this episode delivers the goods.

Want to elevate your cocktail game? Get yourself a Klaris Ice Machine for the best clear cubes you will ever see (nor not see – get it, they’re clear)! Go to craftKLARIS.com and use the code AOD10 for 10% OFF your purchase. Trust us, you won’t regret it ;-)

Lions Tail

Glass: Coupe

Garnish: Lime peel

Directions & Ingredients

In shaker glass add:

2.0 oz Bourbon

2 tsp of Allspice Dram liqueur

0.5 oz of Fresh lime juice

1 tsp of Rich simple syrup (2:1)

1 dash of Angostura bitters41

Shake for 20 seconds

Double Strain into coupe glass

Add garnish

Jules’ Riff

Glass: Coupe

In a cocktail shaker add:

1 oz Bourbon

1 oz Rye Whiskey

½ oz Cynar

½ oz maple syrup

¾ oz lemon juice

½ oz allspice dram

1 egg white

2 dashes angostura

Dry shake

Shake again with ice

Double strain into a coupe

Fresh nutmeg on top!

Klaris

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Ep. 120: A Speakeasy Classic Returns - The Applejack Rabbit

Wed, 19 Nov 2025 05:00:00 -0000

Join Jules and Uncle Brad as they shake up the Applejack Rabbit, a Prohibition-era classic born in the speakeasies of 1920s New York. Uncle Brad takes you back to 1928 when humorist "Judge Jr." first published this recipe in his cheeky cocktail guide Here's How!, then traces the drink's journey from Northeast speakeasies to the pages of The Savoy Cocktail Book—and its modern revival thanks to craft cocktail pioneers like Jim Meehan. You'll learn how to build the perfect version at home, and Jules adds her signature agave spin. Plus, if you picked up All Spice Dram for last week's episode, we've got another delicious use for it. Cheers to American ingenuity and rediscovering old favorites.

Applejack Rabbit

Glass: Coupe

Garnish: Lemon twist

Directions & Ingredients

In shaker add

2.0 oz Laird’s bonded apple jack

0.75 oz Fresh orange juice

0.75 oz Fresh lemon juice

0.5 oz Maple Syrup

Shake for 20 seconds

Double Strain into your chilled coupe

Add lemon twist garnish

Agavejack Rabbit

Glass: Coupe

Garnish: Lemon twist

Directions & Ingredients

In shaker add

2.0 oz Fall Apple Infused Tequila. Reposado

0.75 oz Fresh orange juice, or blood orange juice

0.75 oz Fresh lime juice

0.5 oz Maple Syrup (use the good stuff and if you can find grade B, that’s the ticket)

¼ oz allspice dram

Shake for 20 seconds

Double Strain into your chilled coupe

Add lemon twist garnish

TIP: The difference between Applejack, Apple Brandy, and Apple Whiskey

Want something cool for your bar? Go to craftKLARIS.com and use the code AOD10 for 10% OFF your purchase of a Klaris ice machine. Big beautiful, clear cubes... every time!Big beautiful, clear cubes... every time! Trust us, you won’t regret it ;-)

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Ep. 119: A Most Dangerous Spectacle – The Blue Blazer

Wed, 12 Nov 2025 05:00:00 -0000

STOP! Before you try to make this drink, you will need to purchase Blue Blazer mugs

Where do I get Blue Blazer mugs you ask? Golden Age Bartending has a set of 2 you can purchase for about $50. www.goldenagebartending.com. Then go research fire safety!

In this episode we are turning up the heat—literally—with one of cocktail story's most spectacular and dangerous drinks: the Blue Blazer. This flaming whiskey cocktail isn't just mixed, it's performed, as blazing liquid cascades between two metal mugs in a fiery arc that's as mesmerizing as it is risky. In fact, make this drink at your own risk – things can go sideways easy. We talk about what we did to keep things safe, but you need to do your homework too if you decide to try to make this one.

Of course, we dive into the story of Jerry Thomas, the legendary 19th-century bartender who created this showstopper and quite literally wrote the book on bartending. His Blue Blazer became the grandfather of flaming cocktails and established the art of theatrical bartending that still captivates audiences today.

Jules and I walk you through the technique, the proper equipment (those specialized Blue Blazer mugs exist for a reason), and—most importantly—the safety precautions you absolutely need to know before attempting this at home. Because while the Blue Blazer is undeniably impressive, it demands respect and caution.

Whether you're a cocktail historian, a pyro enthusiast, or just curious about the drinks that pushed bartending into performance art, this episode illuminates the legacy of Jerry Thomas and the drink that proved cocktails could be both craft and spectacle.

Blue Blazer recipe:
You’ll need 2 Blue Blazer mugs to make the drink and 2 different mugs (or Brandy snifters) to serve the drink.

Ingredients (makes 2):

4 oz cask strength scotch

2 tsp of sugar

3 oz boiling water

Steps

Warm the scotch – it lights and stays lit easier

Warm a separate brandy snifter or ceramic mug

Lay down a damp towel and clear your area of any flammable materials

Place your Blue Blazer mugs on the towel – this is your workspace

In 1 of the METAL mugs, pour in your ingredients – leaving the other mug empty for now

Light the drink on fire

Carefully roll the mix between the Blue Blazer mugs 5 times. Keeping your hands away from the top of the handle (it’ gets hot over the receiving mug).

Place the empty mug over the flaming mug to put out the fire – once the fire is out you can continue to roll the drink between mugs to dissolve the sugar

IMPORTANT: pour your cocktail into a new vessel – either a warmed brandy snifter or a ceramic mug. Otherwise, you WILL burn your lips on the Blue Blazer mugs

Garnish with a lemon twist

TIP: Fire and alcohol

Thinking about purchasing a Klaris ice machine? You might need it for today’s episode. Go to craftKLARIS.com and use the code AOD10 for 10% OFF your purchase. Trust us, you won’t regret it ;-)

Klaris

Website: www.craftklaris.com

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Ep. 118: Cider’s Glow-Up – A Comeback Story

Wed, 05 Nov 2025 05:00:00 -0000

Move over, fancy cocktails—this week we're cracking open the truth about cider, the beverage world's most underappreciated beverage. Join us as Jules whips up some stovetop cider magic (yes, your kitchen will smell amazing), while Uncle Brad proves that cider deserves a spot on your shelf, or in your fridge. We learn there are regional differences, which may explain why you may not like cider – you've only had 1 type or a specific brand. Uncle B also gives us a few tips on how cider could play well with others in your cocktail shaker. We're here to defend cider's honor and rescue it from its undeserved stepchild status—because this drink has history, regional flair, and deserves a permanent spot in your fridge. Uncle Brad takes us on a surprisingly fascinating journey through the history of the apple and then gives us the history behind cider – there's a connection here. Pour yourself something delicious and let's give cider the love it deserves.

TIP: whole spices vs. Ground spices

Thinking about purchasing a Klaris ice machine? Go to craftKLARIS.com and use the code AOD10 for 10% OFF your purchase. Trust us, you won’t regret it ;-)

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Ep. 117: Three Sheets, Pineapple Beats, and Walnut Treats – Planters Punch

Sat, 18 Oct 2025 04:00:00 -0000

Pour yourself a glass and join Uncle Brad as he breaks down the classic Planters Punch—before Jules jazzes it up with a tropical pineapple-basil twist that'll transport you straight to the islands. Brad takes us on a spirited journey through the cocktail and Jamaican rum’s history and reveals the nautical origins of being "three sheets to the wind" (spoiler: it's not about bedding). The duo wraps things up by tackling a listener question from @waterscott about the mysterious art of using walnut bitters. Whether you're a rum enthusiast or just here for the good vibes, this episode serves up history, humor, and a whole lot of flavor.

Planters Punch

Glass: Collins

Garnish: Umbrella and a lime, cherry, nutmeg... whatever

Directions & Ingredients

In mixing glass add:

3.0 oz Dark Rum

1.0 oz Fresh lime juice

0.5 oz Fresh lemon juice

0.5 oz Grenadine (best if you make it yourself)

½ tbsp of Raw cane sugar

2 dash angostura

Shake for 20 seconds

Strain into collins glass packed with crushed ice

Add garnish

Pineapple-Basil Planter

Fresh garden vibes meet island vibes

1 oz white rum

1.5 oz Jamaican rum

1 oz pineapple juice

3/4 oz lime juice

1/2 oz basil syrup

1 dash Angostura + 1 dash orange bitters

SHAKE

Garnish: basil leaf slap + pineapple frond

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Ep. 116: The Dude Would Approve - Lebowski's Kool-Luah Coffee Liqueur and the Hot Honey Espresso Martini

Fri, 26 Sep 2025 19:11:00 -0000

Meet Monica and David Kowalski, the husband-and-wife duo behind Colorado Springs' beloved Lebowski's Tap Room and the award-winning premium coffee liqueur, Lebowski's Kool-Luah. What started as Monica's dad's cherished family recipe has evolved into a craft liqueur that's earning rave reviews and found its way on Uncle Brad’s shelf as his favorite coffee liqueur.

The Kowalskis share the heartwarming story of how endless compliments on the family recipe led them to take the leap from restaurateurs to craft distilling, creating a coffee liqueur that truly stands apart from the crowd. With its stunning mid-century atomic era bottle design that perfectly captures The Big Lebowski's laid-back aesthetic, this isn't your typical coffee liqueur—it's a premium experience that even has Uncle Brad declaring it his new go-to expression.

Monica and David guide listeners through their signature Hot Honey Espresso Martini, just one of the many creative coffee cocktails served at their taproom alongside an impressive array of White Russian variations. The conversation dives into the fascinating history of coffee liqueur, exploring how Lebowski's Kool-Luah builds upon the legacy of coffee liqueur pioneers while carving out its own unique identity in the spirits world.

The episode wraps up with invaluable advice from the Kowalskis on elevating your home bartending game, sharing how they've translated lessons from the corporate world about consistency and quality control into both their restaurant operations and their craft liqueur production. Whether you're a devoted White Russian, Espresso Martini enthusiast, or curious about the craft distilling world, this episode serves up the perfect blend of entrepreneurial spirit, cocktail craftsmanship, and that distinctly chill Lebowski vibe.

Lebowski’s Kool-Luah
Website: www.lebowskiskoolluah.com

IG: @lebowskis_koolluah

Lebowski’s Taproom

Website: www.Lebowskistaproom.com

IG: @lebowskistaproom

Address: 3240 Centennial Blvd, Colorado Springs, CO 80907

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Ep. 115: Random, just random – Kentucky Mule

Wed, 10 Sep 2025 04:00:00 -0000

Join Uncle Brad and Jules as they dive into the Kentucky Mule and eventually dive into the bourbon boom that's burning holes in our wallets. Uncle Brad breaks down the proper way to craft this whiskey-forward twist on the classic Moscow Mule, exploring its brief but uninteresting origins. But the conversation meanders a bit bourbon's explosive popularity and how it's transformed from an affordable American spirit into a luxury commodity that has whiskey lovers everywhere feeling the pinch.

Meanwhile, Jules puts her seasonal spin on the classic with "Falling For A Mule" – an autumnal variation that captures the essence of fall in a copper mug. From the history behind the Kentucky Mule to the economic forces driving today's bourbon craze, this episode serves up equal parts cocktail education and industry insight.

In our tip section, listener Kate poses a thought-provoking question that gets Uncle Brad and Jules dreaming: if you could go back in time to any bar in history, which would you choose and what would you order? Their answers might surprise you and will definitely have you pondering your own cocktail time travel fantasies.

Whether you're a bourbon enthusiast wondering when prices will come back down to earth or just looking for your next signature fall cocktail, this episode has something to sip on.

Kentucky Mule

Glass: Copper mug

Garnish: Lime wheel and mint sprig

Directions & Ingredients

In copper mug add:

Ice (fill ½ way)

2 oz. Bourbon

0.5 oz. Fresh lime juice

Stir for 15 seconds or so

Top off with Ginger beer

For Jules’ version, just swap in infused whiskey. Here’s a recipe:
24 oz Jar
1 Star Anise
1 Pear
2 Cinnamon Sticks
1 Apple
Let it sit for a few weeks to a few months. Or in Jules Case, a few years.

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Ep. 114: Mother's ruin (brief history of gin) – The Mediterraneo Cocktail

Wed, 27 Aug 2025 04:00:00 -0000

Join co-hosts Uncle Brad and Jules as they explore the sophisticated world of gin, from modern craft cocktails to historic London streets. Jules shares the story behind her signature creation, the Meditaranio—a Mediterranean-inspired gin sour featuring fresh basil and silky egg white that she crafted specially for her sister's Sicilian wedding. This elegant twist on the classic sour perfectly captures the herb-scented warmth of the Italian countryside.

Uncle Brad then takes listeners on a journey through gin's darker past, diving deep into the notorious Gin Craze of 18th-century England. Discover how this beloved spirit went from being a cheap, destructive vice that nearly brought London to its knees to becoming the refined base for today's craft cocktails. From the squalid gin shops of Hogarth's prints to the botanical complexity of modern distillation, explore how gin transformed from social menace to mixology staple.

Whether you're interested in crafting your own herb-forward cocktails or learning about the fascinating social history behind your favorite spirits, this episode serves up the perfect blend of recipe inspiration and historical intrigue.

Mediterraneo Gin Sour

In your shaker add:

1 Egg white

2.0 oz of your favorite gin

0.75 oz of fresh lemon juice

0.5 oz of simple syrup

2 – 3 basil leaves

Dry Shake for 30 seconds

Add ice

Shake for 20 more seconds

Double strain into chilled coupe glass

Garnish with small basil leaf and/or lemon peel

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Ep. 113 Recap of Tales Of The Cocktail ‘25: Frenchi’s Martini and Tomatini (omg!)

Wed, 13 Aug 2025 04:00:00 -0000

Jules and Uncle Brad hit NOLA for Tales Of The Cocktail and recap their adventure in this episode. Brad tries to remake the Frenchi’s Martini but doesn’t feel it hits the mark, Jules nails her version of the Tomatini – hat's off Kettle One for the amazing cocktails. Shout out to all the old friends, new friends, and brands we met. We look forward to incorporating some of the characters into future episodes. Trust us, you want to join us next year! Now, go make your drinks, and relive an amazing week with us.

Frenchie

In your shaker add

2.0 oz Vodka

0.5 Chinola Pineapple

0.75 oz chambord

Leaves from 1 sprig of taragon

Shake for 20 seconds

Double strain over

Top off with tamarind soda

Tomatini a la Jules

Glass: Martini / coupe

Garnish: Cherry tomoato on a pick

Directions & Ingredients

In shaker add:

3 Cherry tomato

2 tsp of balsamic vinigar

1 tsp of sugar

1.5 oz vodka

Crack of salt (pinch)

Crack of pepper (pinch)... in fact, do two

Muddle then...

SHAKE IT WITH ICE

Double strain into your coupe/martini glass

Add picked cherry tomato garnish

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Ep. 112: Cantaritos and Chemistry - When Cocktails Meet Food Science

Wed, 23 Jul 2025 04:00:00 -0000

Brad and Jules welcome author, podcast host, photographer, and cocktail spherification expert Renya Edmonds to push the boundaries of drinkable science. Think Jello shots are impressive? Renya is about to revolutionize your cocktail game entirely.

In this episode, Brad walks you through the classic Cantarito served in traditional clay mugs, Jules freestyles a completely unmeasured riff straight into a bottle, and Renya guides us through the precise art of molecular mixology to create edible cocktail pods. Yes, cocktails you can bite into.

Cantarito (the drink, not the pod):

First, go order some clay mugs on amazon - look up cantarito mugs, get those

Get your clay mug, chill it, and then rim it with Tajin

In your shaker add:

2.0oz of Reposado Tequila (blanco is fine if you prefer)

0.75oz of Fresh orange Juice

0.75oz of Fresh lime juice

0.5oz of Fresh lime juice

Pinch of salt

Shake it like you mean it - about 20 secondes

Fill your clay mug halfway with ice

Strain your shaker into the mug

Top off with Squirt

Garnish with a lime wedge

Ready to attempt the pods? You'll need some specialized equipment: a kitchen scale (gram precision), sodium alginate, calcium lactate, an airtight container, and an immersion blender. We know it sounds intimidating, but the payoff is extraordinary. Oh… and get some ice cube trays if you don’t have them. The ones with the silicon bottom work pretty slick.

Sorry, I know this is a lot, but the fun that will follow is worth it

FIRST make your Sodium Alginate bath

5g Sodium Alginate

1 Liter Distilled Water (IT MUST BE DISTILLED)

1/3 cup of sugar

Using an immersion blender, combine sodium alginate, sugar and distilled water in a large airtight bowl

Let sit for 1-24 hours to allow bubbles to dissipate

Next, make your ingredients for your pods (ratio for about 10 pod)

60 grams Reposado Tequial

40 grams Fresh OJ

20 grams Fresh grapefruit Juice

15 grams Fresh lime juice

65g Squirt

Pinch of salt

TOTAL should be 200 grams

(you’ll need 6 grams of Calcium Lactate - hold this off to the side until you’ve read the directions)

Heat 65g of Squirt on the stove top or in a mug in the microwave until boiling

Add in 6g of calcium lactate, stir until dissolved.

Add all ingredients together, measuring each liquid correctly

Pour cocktail into ice molds, freeze for at least 6 hours, the longer the better

Warm the sodium alginate bath to about 120 degrees F and prepare two bowls with cold water

Drop one frozen cocktail pod into the sodium alginate bath and gently stir the water with a spoon (be careful not to touch pod with the spoon until the membrane has formed)

Pick up the pod with a slotted spoon, wipe the bottom of the spoon with a paper towel, and transfer to the first cold water bath

Rinse thoroughly by stirring the water, repeat the process rinsing the pod in a second water bath.

Enjoy!

Reyna Edmonds

Find more ideas @reyna.edmonds

Check our her podcast, Lunatic Soup

Buy her book(!), The Unauthorized Court Of Cocktails: Recipes for your Romantasies

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Ep. 111: A Tale of Love and Mezcal – Yellow Bird & Golden Feather cocktail

Wed, 09 Jul 2025 04:00:00 -0000

Join Uncle Brad and Jules as they explore the vibrant world of the Yellow Bird cocktail, a tropical classic that's as beautiful as it is delicious. Uncle Brad guides listeners through the traditional recipe, breaking down each ingredient and technique to help you master this rum-based favorite at home. Jules then elevates the experience with her innovative mezcal variation, "The Golden Feather," showcasing how a simple spirit swap can transform a classic into something entirely new.

Dive into the cocktail's fascinating backstory as Uncle Brad uncovers the Yellow Bird's connection to themes of lost love and longing, revealing how this seemingly cheerful drink carries deeper emotional resonance. The episode wraps up with practical advice on batching cocktails for parties and gatherings, including the crucial technique of calculating proper water dilution to ensure your batch tastes just as good as individually crafted drinks.

Whether you're a home bartender looking to expand your tropical repertoire or simply curious about the stories behind your favorite drinks, this episode delivers both technique and heart in equal measure.

Yellow Bird Cocktail

Glass: Coupe or Martini

Garnish: Lime slice and cocktail cherry

Directions & Ingredients

In shaker add:

2.0 oz White rum

1.0 oz Galliano liqueur

1.0 oz Triple Sec

1.0 oz Fresh lime juice

Shake for 15 – 20 seconds

Double strain into chilled coupe

Garnish with lime wheel and cherry

The Golden Feather

Glass: Coupe Glass

Garnish: Banana

Directions & Ingredients
In your shaker add:

1 oz white rum

0.5 oz mezcal

0.75 oz banana-infused Galliano*

0.75 oz triple sec (or dry curaçao)

0.75 oz fresh lime juice

0.5 oz cream of coconut (Coco Lopez or similar)

Optional: 1 dash Angostura bitters for added depth

Shake and double strain into your chilled coupe glass

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Ep. 110: Bensonhurst Cocktail – Cynar, Spritzes, and Bar Menu Secrets

Wed, 25 Jun 2025 15:44:00 -0000

Join Uncle Brad and Jules as they explore the sophisticated world of the Bensonhurst cocktail in this episode of The Art Of Drinking. Uncle Brad kicks things off by sharing his recent Denver adventure and his visit to the iconic Cruise Room, one of his favorite watering holes. He then guides listeners through the step-by-step process of crafting the perfect Bensonhurst, complete with the full recipe so you can recreate this Italian-American gem at home.

Jules puts her own refreshing spin on the classic by introducing the Benny Spritz, a lighter, bubblier variation that's perfect for those who love a good spritz. Uncle Brad dives deep into the cocktail's fascinating history and shines a spotlight on one of its key ingredients—Cynar, the artichoke liqueur that everyone seems to mispronounce (we'll help you get it right!).

The episode wraps up with practical tips from both hosts on how to decode bar menus and recreate those mysterious cocktails you spot when you're out and about. Whether you're a home bartender looking to expand your repertoire or simply curious about the stories behind your favorite drinks, this episode delivers the perfect blend of technique, history, and insider knowledge.

Bensonhurst Cocktail

Glass: Coupe

Garnish: None

Directions & Ingredients

In mixing glass add:

2.0 oz Rye whiskey

1.0 oz Dry vermouth (Dolin works great)

2 tsp of maraschino liqueur

1 tsp of Cynar

Stir for 30-40 rotations

Strain into chilled coupe

No garnish

Benny Spritz

Glass: Highball

Garnish: Lemon peel

Directions & Ingredients

In shaker add:

1.5 oz Rye whiskey

0.5 oz Cynar

2 tsp Maraschino liqueur

1.0 oz Dry vermouth

0.25 oz Fresh lemon juice

2 dash Orange bitters

Shake for 15-20 seconds

Double Strain over ice in Collins glass

Add club soda or tonic

Garnish with lemon peel

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Ep. 109: Hemmingway Daiquiri - The life, the legend, and libations of Ernest Hemmingway

Wed, 11 Jun 2025 04:00:00 -0000

Think daiquiris are too sweet? Ernest Hemingway felt the same way. The legendary writer transformed this classic cocktail into something stronger, sharper, and infinitely more sophisticated. Today we dive into the Hemingway Daiquiri—a drink as bold and uncompromising as the man who inspired it. We'll explore how Papa's particular tastes created a cocktail that's equal parts refreshing and punishing, and discover why this literary legend's drinking habits became as famous as his prose.

Hemmingway Daiquiri

Glass: Coupe

Garnish:

Directions & Ingredients

In shaker add:

3.5 oz Gold Rum (aged 1 – 3 years)

1.0 oz Fresh pink grapefruit juice

0.75oz Maraschino liqueur

1.0 oz Fresh lime juice

0.5 oz of Rich simple syrup (2:1)

Shake for 20 seconds

Strain into coupe, in this case, I think the extra dilution from the ice crystals is warranted

Hemmingway’s on Vacation

Glass: Coupe glass

Garnish: fresh nutmeg, mint,

Directions & Ingredients

In mixing glass add:

1.5 oz mezcal + 0.5 oz aged rum

1 oz fresh grapefruit juice

0.75 oz fresh lime juice

0.5 oz coconut water syrup*

0.5 oz Giffard Banane

Dash of saline or a pinch of salt (optional but highly recommended)

Add to a cocktail shaker

Shake and double strain into couope

Garnish with fresh nutmeg and mint

TIP: @susu_51295 What’s the difference in a syrup, shrub, and oleo sacrum and when to know to use which one

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Ep. 108: The Brandy Alexander – Velvet in a Glass

Fri, 30 May 2025 20:15:00 -0000

Uncle Brad and Jules tackle the luxurious Brandy Alexander – a cocktail so smooth, it practically wears velvet pajamas. This creamy classic may have emerged from the shadow of its lesser-known (but equally delicious) parent cocktail, but it's earned its place as a dessert drink worthy of year-round appreciation.

Uncle Brad starts us off with the traditional Brandy Alexander, made the proper way with cream – because while our friends in Wisconsin might insist on ice cream, we're sticking to the original recipe that put this cocktail on the map. Then Jules shakes things up with her signature Root Beer twist, proving that sometimes the best innovations come from thinking outside the liquor cabinet. Uncle Brad digs into the fascinating origins of this sophisticated sipper and reveals the identity of its mysterious parent cocktail.

Whether you're looking to cap off a dinner party or simply want to treat your taste buds to something special, the Brandy Alexander delivers dessert-level indulgence in liquid form. Just remember: this is a nightcap, not a noon-time refresher... actually, don’t let us dictate policy, enjoy it whenever you’d like.

Brandy Alexander

Glass: Coupe

Garnish: Nutmeg

Directions & Ingredients

In shaker glass add:

1.5 oz Cognac / Nice French Brandy

1.0 oz Dark creme de cacao

1.0 oz of Heavy cream

Shake for 20 seconds or until it’s too cold to hold

Strain into your coupe glass

Garnish with fresh nutmeg

Alexander the Float

Rootbeer Alexander Float

A boozy, creamy, spiced summer dessert cocktail

Glass: Pint Glass

Garnish: Nutmeg or shaved chocolate

Ingredients:

2 oz Cognac

1 oz crème de cacao

1/2 oz heavy cream

2 oz root beer (chilled)

1 scoop vanilla bean ice cream

Freshly grated nutmeg (optional)

Instructions:

Add a scoop of vanilla ice cream to your glass

Shake the brandy, crème de cacao, and cream with ice and strain into glass

Top with root beer—slowly! Let it fizz.

Garnish with a dash of nutmeg or a shaved chocolate float.

TIP: Thoughtful question from @Susu_51295 about the differences between syrup, shrub, and oleo sacrum – essential knowledge for any home bartender looking to elevate their craft.

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Ep. 107: Malort... What The Hell is Going on Here?

Wed, 14 May 2025 04:00:00 -0000

Join Uncle Brad and Jules as they brave the notoriously face-contorting Malort. Listen as these courageous libation explorers transform Chicago's favorite liquid punishment into surprisingly palatable cocktails, including Uncle Brad's recreation of the Swedish Seed that might actually make you want to drink Malort (trust him on this one, it’s like Root Beer for grown-ups).

Discover the twisted history of this infamous spirit, from its Swedish origins to its Chicago cult status, and learn how this beverage—described by critics as tasting like "grapefruit rind steeped in gasoline"—became both a beloved cultural touchstone and the city's favorite practical joke on unsuspecting tourists. We'll track Malort's journey from immigrant staple to near extinction, and its phoenix-like revival in the 2010s that cemented its status as Chicago's most masochistic rite of passage.

Whether you're a Malort veteran with the facial scars to prove it or a curious newcomer wondering "how bad could it really be?" (spoiler: bad), this episode promises equal parts history lesson and liquid courage. Listen in and discover why sometimes, the worst-tasting traditions are the ones we cherish most.

Swedish Seed

Glass: Coupe

Garnish: Orange peel

Directions & Ingredients

In shaker add:

1.0 oz Malort

1.0 oz Root liqueur

1 egg white

0.75 oz fresh lemon juice

1.5 oz brown sugar honey syrup

2 dash angostura

Dry Shake for 30 seconds
Add ice and shake for 20 seconds more

Double Strain into coupe

Add orange peel garnish

TIP: Question form Austin Elliot Strickland – Which is better, syrups or liqueurs?

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Ep. 106: Spirited Conversations - Mixing Up Junk Food Martinis with Hannah Chamberlain

Wed, 30 Apr 2025 04:00:00 -0000

In this episode, we're shaking things up (literally) with author, home bartender, and cocktail influencer extraordinaire Hannah Chamberlain of @spiritedLA fame. Hannah joins us to discuss her viral "Drinking Wherever Bartenders Tell Me To" series, her peculiar "Icons of Misbehavior" creations, and those weirdly dirty martinis that might make traditionalists clutch their pearls. We dive into Hannah's journey from UCLA history grad to cocktail creator whose videos have been viewed over half a billion times online. Plus, we attempt to make her infamous "Junk Food Martini" complete with salt and vinegar potato chip-infused spirits and blue cheese stuffed olives. Whether you're a seasoned home bartender or someone who's just discovered the joy of mixing cocktails at 35,000 feet, Hannah's boozy etiquette from her book "How to Be a Better Drinker" will have you raising your glass with newfound confidence. Prepare for a spirited conversation that's equal parts informative, entertaining, and delightfully unconventional — just like Hannah's approach to cocktail culture.

Salt & Vinegar Potato Chip Vodka
Infuse 2 cups of Vodka or Gin with 1 cup of salt & vinegar potato chips

Pour vodka into airtight container, add chips and set aside for at least 8 hours. Strain through coffee filter and keep in freezer.

Junk Food Martini

In mixing glass add:

3oz. Vodka

0.5 to 1.0oz of Dry Vermouth

Stir for 50 – 75 rotations or 30 seconds is fine

Garnish with bacon crumble and blue cheese stuffed olives and a garlic clove

Enjoy! This will blow you away. So will her book... pick one up!

Hannah Chamberlin

Website: www.spiritedla.com

IG/TikTok: @spiritedla

Pintrest: spiritedla

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Ep. 105: Pouring the Perfect Pint: A Journey through the Guinness Legacy with Colm O'Connor

Wed, 16 Apr 2025 04:00:00 -0000

Join Uncle Brad and Jules as they raise a glass with Colm O'Connor, the Guinness Brewery ambassador and leader of the Storehouse Visitor Experiences. In this episode, they delve into the rich history and artistry of Guinness, exploring its origins, the secrets behind the perfect pour, and the cultural significance of this iconic Irish stout. From the fascinating story of Arthur Guinness's 9,000-year lease to the modern innovations that keep Guinness thriving today, listeners will gain a deeper appreciation for every sip. Whether you're a lifelong fan or new to the world of stouts, this episode is a toast to the art of drinking and the community that surrounds it. So grab your pint, sit back, and let's explore what makes Guinness a beloved treasure around the globe!

Guinness

IG: @GuinnessUS

Website: www.guinness.com

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Ep. 104: Fire and Folklore - The Flaming Dr. Pepper (shot)

Wed, 02 Apr 2025 04:00:00 -0000

Brad and Jules kick off with a daring taste of Chicago's infamous Malört — because what better way to prepare your taste buds for a journey? Despite this bold opening, the real star of the show is the considerably more palatable Flaming Dr. Pepper shot – which has nothing to do with Malört. While Jules crafts an elegant M&M shooter, Brad dives into the contested origins of the Flaming Dr. Pepper, separating myth from mixology as they attempt to uncover the true story behind this fiery favorite.

Flaming Dr. Pepper (shot)

Glass: Shot glass and pint glass

Garnish: Fire

Directions & Ingredients

In shot glass add:

1.0 oz of Amaretto liqueur
0.25 oz 151 proof rum

In pint glass add:

8.0 oz Light Beer

CAREFULLY set the shot glass ablaze with a match or lighter

Drop the shot glass into the ½ pint of beer and slam it!

Framework:

M&M Shot

Glass: Shot Glass

Directions & Ingredients

To a shot glass add in

1 oz Amaro Montenegro

1 oz Mezcal

The Art of Drinking

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Ep. 103: The Triple Origin Story of a Rock & Roll Classic – Tequila Sunrise

Wed, 19 Mar 2025 04:00:00 -0000

Grab your grenadine, better yet, make your own, and fresh squeeze some oranges. Let’s make a Tequila Sunrise! Uncle Brad stumbles through the drink's contested origins, where two towns are locked in a cocktail custody battle—Tijuana and Phoenix both claiming parentage with zero willingness to share visitation rights. Our journey then wobbles north to California, where the undisputed modern version was shaped and became a rock and roll icon. Uncle Brad, who's never met a cocktail history he couldn't overexplain, walks us through two historical recipes while Jules—who believes every drink deserves an identity crisis and mezcal twist—throws convention out the window with her Oaxacan remix. Come for the history lesson, stay for the inevitable debate about which version is superior (spoiler alert: the one in your hand always wins).

Tequila Sunrise

Glass: Highball Glass

Garnish: Cherry and Orange Taco

Directions & Ingredients

In glass add:

Ice
2.0 oz Tequila Blanco
4.0 oz Fresh Orange Juice
0.5 oz of homemade grenadine

Pour grenadine slowly over back of your spoon to let it sink to the bottom

Stir gently from the bottom go give it a sunrise look

Garnish with your cherry and orange taco

Tequila Sunrise Spritz

Glass: Collins Glass

Garnish: Orange slice

Directions & Ingredients

In mixing glass add:

1.5 oz tequila
3 oz fresh orange juice
3 oz sparkling water
2 oz aperol, to top at the end for the sunrise effect
Optional: top with champagne or prosecco

Add ice, tequila, fresh orange juice, and sparkling water to a collins glass and mix together.

Slowly pour in Aperol to see your sunrise effect.

Garnish with an orange slice!

Did someone promise Japanese bitters (Uncle Brad)? They are called, “The Japanese Bitters” (btw this is an unsponsored plug – they are delicious!)

TIP: Favorite pre-made syrups for a bar. Thanks @starrsharkins!

The Art of Drinking

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Brad

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Ep. 102: The Tipperary No. 1 & 2

Wed, 05 Mar 2025 05:00:00 -0000

Just in time for St. Patrick’s Day, the Tipperary No. 1 & 2, a cocktail that's more mysterious than a pub crawl through historical footnotes. Was it born from the rolling hills of County Tipperary or marched out of the Irish ranks in World War I? Join us as we stir and stumble through conflicting cocktail recipes. This cocktail represents the final days of the Golden Era of cocktails, where every bartender had a different story and every recipe was a potential act of liquid rebellion. Get ready for a spirited journey that's part mixology, part historical detective work, and entirely intoxicating!

Framework:

Tipperary

Glass: Coupe

Garnish: none

Directions & Ingredients

In mixing glass add:

1.5 oz of Irish Whiskey
1 oz Sweet Vermouth
0.5 oz Green Chartreuse
2 dash Angostura

Stir for 30 rotations

Strain into chilled coupe glass

Tipperary No. 2

No. 2 is unrelated to No. 1, but they both appear in a 1930's cocktail book by Harry Craddock according to Diffords Guide, what do you think? If you make this, let me know what you think. Do you live No. 1 or No. 2?

Glass: Coupe

Garnish: none

Directions & Ingredients

In mixing glass add:

2 oz of Gin, make it an irish gin
1 oz dry Vermouth
¼ oz fresh orange juice
¼ oz pomengranate syrup, grenadine
7 mint leaves

Stir for 30 rotations

Strain into chilled coupe glass

BUT there’s another No. 2 out there and I think I like this one more

In mixing glass add:

1 1/2 oz. Irish whiskey
1 oz. sweet vermouth
1/4 oz. yellow Chartruese

Stir for 30 rotations

Strain into chilled coupe glass

TIP: No tips, just therapy for William Scott

The Art of Drinking

Jules

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Ep. 101: The White Lady Cocktail: A Forgotten Classic To Die For

Thu, 20 Feb 2025 19:22:00 -0000

In this episode Uncle Brad loses his mind over how delicious the White Lady Cocktail tastes. We are confident you’ll do the same when you make it. Jules put’s a spin on the cocktail and names it the Foxy Lady. Then we get into the history and evolution of the White Lady cocktail. We promise you, you’ll be making this one all year long.

White Lady

Glass: Coupe

Garnish: Lemon slice

Directions & Ingredients

In shaker add:

1 egg white
2 oz Gin (Roku – Yuzu citrus, pepper, cardamom, and a little bitter orange
1 oz Cointreau
1 oz Lemon juice
0.25 oz Simple Syrup
3 drops saline solution

Dry shake for 30 seconds

Add ice to shaker and shake for another 20-30 seconds

Double Strain into coupe glass

Add garnish lemon peel

Framework:

Foxy Lady

Glass: Coupe

Garnish: garnish with a little nutmeg on top!

Directions & Ingredients

In cocktail shaker tin add:

1.5 oz Gin
0.25 oz Amaretto
0.75 oz Lemon Juice
0.5 oz Orgeat
1 Fresh Egg White

Dry shake

Add ice and shake again

Double strain into a coupe glass

TIP: How to set-up your bar space for a small party (thanks William Scott for the question)

The Art of Drinking

Jules

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Brad

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Ep. 100: Sex On The Beach (the drink): How Sex On The Beach Became a Cultural Icon

Wed, 05 Feb 2025 05:00:00 -0000

Get ready for a cocktail journey that's as fun as its name suggests! In this episode, Join_Jules and Uncle Brad dive deep into the scandalous world of Sex On The Beach—the iconic 1980s cocktail that became a cultural phenomenon. We're uncovering the tantalizing history behind how this provocatively named drink burst onto the cocktail scene, tracing its roots through the wild landscape of Reagan-era mixology. Nancy would not approve.

Join us as we break down the perfect technique for crafting this classic cocktail, and Jules’ riffy-do Where’s The Beach. Then we’ll explore how the Fuzzy Navel's popularity paved the way for this drink and a slew of other attention-grabbing names. You'll get an insider's look at the drink's origin, the marketing genius behind its creation, and how it became a staple of bar menus across America.

Sex On The Beach

Glass: Collins Glass

Garnish: Orange and Cherry (taco)

Directions & Ingredients

In mixing glass add:

1 oz Vodka
1 oz Peach Liqueur (or Schnapps)
3 oz Orange Juice
3 oz Cranberry Juice

Shake for 20 seconds

Strain over ice into Collins Glass

Add cherry taco garnish

Where’s the beach?

Glass: Collins glass

Garnish: Cherry on top, fresh mint and optional, an umbrella!

Directions & Ingredients

1 oz White Rum
½ oz Mezcal
¾ oz Peach liqueur, you can do the full 1 oz but I don’t love the flavor as much
3 oz CHARRED Orange, or Blood Orange Juice
2 oz unsweetened Cranberry juice
½ oz cinnamon syrup

Add to a cocktail shaker and shake!

Double strain into a collins glass filled with crushed ice.

Garnish & enjoy!

TIP: How to make brown butter syrup – something that has zero to do with this drink, but who the hell doesn’t want to know how to do this? Plus, we did it for you @thebarintern!

The Art of Drinking

Jules

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Brad

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Ep. 99: Exploring Banana & Espresso Old Fashioneds: The Rich History of Whiskey

Wed, 22 Jan 2025 05:00:00 -0000

Join us for a flavorful exploration of the Old Fashioned cocktail! In this episode, Uncle Brad introduces the delightful Banana Old Fashioned, while Jules energizes us with an intriguing Espresso Old Fashioned—no mezcal this time (shocker)! Stay tuned as Brad shares a fascinating overview of the history of whiskey, and Jules offers valuable tips on how to make the most of bitters in your cocktails. Don't miss out on this exciting mix of drinks and knowledge!

Banana Old Fashioned

Glass: Double Rocks Glass

Garnish: Banana slice, banana chip, candied banana (your call)

Directions & Ingredients

To make Banana Simple Syrup

In sauce pan add:

1/2 sliced banana (riper the better)
1 c. sugar
1 c. water

Simmer for 20 minutes, stirring occasionally, remove from heat, and let cool to room temperature. Strain through cheesecloth into an airtight container and store in the refrigerator (up to 3 weeks; add 1.5 oz of Vodka to get a few more weeks of storage).

In mixing glass add:

2.0 oz Bourbon (Elija Craig Toasted Barrel)
0.33 oz (or 2 tsp) to taste
2.0 dashes of bitters (chocolate and/or walnut or Angostura)
[If making in glass] 0.5 oz cold water

Stir for 20 –30 rotations

Strain over ice in rocks glass

Garnish, if desired, with banana chip

Framework:

Espresso Old Fashioned

Glass: Rocks Glass

Garnish: Espresso beans

Directions & Ingredients

In mixing glass add:

1oz espresso chilled 2oz bourbon
0.5oz demerara syrup
2-3 dashes Pecan bitters

Stir in a mixing glass for approx. 20 seconds.

Strain into a rocks glass over a large cube

Add 3 espresso beans, health, wealth, and happiness!

TIP: making the most of your bitters

The Art of Drinking

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Brad

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Ep. 98: Season 7 set-up. Change is coming

Wed, 08 Jan 2025 05:00:00 -0000

Hold onto your cocktail shakers, folks! Season 7 has arrived, and it’s shaking things up like a well-mixed martini. The biggest twist? We’re switching to a new schedule—so instead of weekly episodes, we’ll be serving up fresh content every other week. That’s right, we’re giving you more time to perfect your drink recipes. But wait, there’s more!

Prepare your taste buds for an exciting array of “how to” content on our Instagram page @theartofdrinkingpodcast. Think of it as your personal bartender, but without the risk of awkward small talk.

Now, for today’s episode, we’re diving into a crucial topic: what should you buy to keep your bar stocked for the next 6 months? Grab a pen and your favorite drink from season 6, and let’s go shopping!

The Art of Drinking

Jules

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Brad

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Ep. 97: Bonus! History meets comedy with Dawn Brodey – La Louisiane and Vieux Carre (again)

Wed, 18 Dec 2024 05:00:00 -0000

Dawn Brodey has a big brain, and a big sense of humor! Comedian, Actress, History Channel SME, Houseboat Captain, and host of the hilarious historical podcast, HILF: History I’d Like to F*ck. Together, the 3 of us make the La Louisiane and yet another, Vieux Carre. This time Uncle Brad ACTUALLY get’s into the history of the drink(s). Be sure to check out the history of... toasts on Daws show HILF 74 – The Toast with Jules and Uncle Brad

A La Louisiane

Glass: Coupe Glass

Garnish: Fancy cherries (2)

Directions & Ingredients

In mixing glass add:

1.0 oz Rye Whiskey (100 proof best)
1.0 oz Sweet Vermouth
0.5 oz Benedictine D.O.M. liqueur
0.5 tsp of Absinthe
2 dash Peychaud’s bitters
2 tsp of chilled water

Stir for 20 seconds

Strain and pour into your coupe glass

Add garnish, 2 fancy cherries

Vieux Carre

Glass: Double rocks glass

Garnish: none

Directions & Ingredients

In mixing glass add:

0.75 oz of Straight Rye Whiskey
0.75 oz of Cognac
0.75 oz of Sweet Vermouth
2 tsp of Benedictine DOM liqueur
2 dash Peychaud’s bitters
1 dash Angostura bitters
Ice

Stir for 20 seconds

Strain contents over ice in your rocks glass

No garnish

TIP: If you find yourself in Salem in 1718, stick to... mmmaybe just listen and find out

HILF Podcast

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Dawn Brody

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Ep. 96: You need more grasshopper in your life – The Grasshopper and Grinch-hopper

Wed, 11 Dec 2024 05:00:00 -0000

In this episode we get into the a proper grasshopper. It’s a surprisingly crushable drink if you follow Brad’s lead. This drink has roots that seem to come from everywhere, and Uncle Brad get’s into it. Jules puts a grinchy spin on it with mezcal and fernet – yikes! Nah, it’s actually pretty good ;-)

Grasshopper

Glass: Coupe

Garnish: shaved chocolate

Directions & Ingredients

In mixing glass add:

.75 oz. Creme de cacao
.75 oz creme de menthe
.75 oz heavy cream (or 1 scoops of ice cream)
Shaved chocolate for garnish

Shake for 20 seconds

Double Strain into coupe glass (take out the ice to stop dilution)

Grate a little chocolate over the top

Grinch-hopper

Glass: Coupe

Garnish: chocolate shaving on top!

Directions & Ingredients

In a cocktails shaker add:

3/4 oz menthe
3/4 oz creme de cacao
3/4 oz fernet
1/2 oz mezcal
2 oz heavy cream

Add ice and shake

Double strain into your coupe

Grate a little chocolate over the top

TIP: @kat_helwig: how far in advance can I juice citrus?

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Brad

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Ep. 95: The original American Spirit, Rum - Hot Buttered Rum

Wed, 04 Dec 2024 05:00:00 -0000

Possibly the best way to enjoy Rum, according to Uncle Brad, is in a Hot Buttered Rum. It’s warm, holiday spices, and who doesn’t like the richness of butter? If you’ve never had one, don’t get all judge-y on us, this is lights out good. UB gives us a fool proof recipe and Jules puts a time period appropriate twist on it with Applejack, pecans, and maple syrup. Stick around for the colonial history behind the drink and we answer @annagouboy’s question, “what are some good bottle combinations for gift giving”.

TIP: Bottle combinations for holiday gift giving

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Brad

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Ep. 94: The best thing you’ll make for everyone this holiday season - Glogg

Wed, 27 Nov 2024 05:00:00 -0000

An ancient recipe that spawned many different variations of this warm, spiced wine beverage. Uncle Brad gives us a surefire recipe, a real banger! You will honestly love the smell, the taste, and the story. So stick around for the history of Gloog.

Glogg

(gloo-guh)

Glass: Heat safe mug

Garnish: Spoon + blanched almonds and raisins

Directions & Ingredients

Make your spice bag: grab a cheese cloth, add the following, and then tie it off with string so the contents won’t come out.

20 (cracked) cardamom pods
10 cloves
Ginger (about 5 inch piece) peeled and sliced into ½ inch pieces
1 – 2 orange peels
2 cracked cinnamon sticks

In large saucepan, stockpot, or stewpot add:

2 bottles (750ml) of inexpensive Merlot
0.5 cup golden raisins
0.5 cup of blanched slivered almonds
1 cup honey (Acacia honey works best)
Your spice bag

Heat on stove over low heat for at least 2.5 hours but not more than 6. NEVER LET THIS BOIL.

Add 0.5 cups of Aquavit 30 minutes before serving (Linie Aquavit works really well with this recipe)

Serve in mug with spoon so guests can eat the almonds and raisins as they enjoy their Glogg

Crimson & Clove

Glass: Nick and Nora

Garnish: Nutmeg

Directions & Ingredients

1.5 oz dry red wine, such as Pinot Noir, or Grenache
1.5 oz Cognac
1/2 oz sweet vermouth
1/2 oz vanilla syrup
1/2 oz allspice dram
1/2 oz fresh lemon juice
Fresh nutmeg on top

Add all ingredients into a shaker and shake with ice!

Double strain into a nick and nora glass

Garnish with nutmeg on top!

TIP: why we temper our glasses.

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Jules

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Brad

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Ep. 93: Ice part 2. How clear ice is made - Penicillin cocktail

Wed, 20 Nov 2024 05:00:00 -0000

We meet back up with the founder of Klaris, Chase Haider to talk about making ice. Yeah, we know, sounds easy – but there is a science here. Chase gives us the in’s and out’s of making clear ice (with or without a Klaris machine). Jules outs the budding bromance between Uncle Brad and Chase. Uncle Brad and Jules spin up a couple of cocktails; Brad makes the classic Penicillin and Jules puts here riffy-do on it.

Penicillin

Glass: Double Rocks Glass

Garnish: Candied Ginger

Directions & Ingredients

In your shaker tin add

1.5oz Blended Scotch whisky
1 tsp. Peated Scotch whisky (Laphroaig)
2 tsp fresh lemon juice
0.5 oz Ginger liqueur
2 tsp Honey syrup (3:1 - acacia honey is best)

Double strain over ice

Add garnish: skewered piece of candied ginger

Riffy-do

Glass: Coupe

Garnish: Candied Ginger

Directions & Ingredients

In your shaker tin add

Egg whilte
0.75 fresh lemon juice
0.5 oz cinnamon syrup
0.5 oz ginger syrup
0.5 oz Blended Scotch
1.5 oz bacon fat washed Cognac

Dry shake

Shake again with ice

Double strain in chilled coupe glass

TIP: When and why we use ice

Get 10% off your Klaris Ice Machine using ARTOFDRINKING10 at checkout

Go to www.craftklaris.com

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Brad

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Ep. 92: Ice part 1. The history - Vieux Carre

Wed, 13 Nov 2024 05:00:00 -0000

We talk to Dr. Amy Brady who is the author of, Ice: Mixed Drinks to Skating Rinks. She gets into the mind blowing history behind ice - who knew? Chase Haider, founder of Klaris, joins us as well. Brad teaches everyone how to make a Vieux Carre (you need to make this!!!) and Sazerac. Be sure to pick up a copy her book, we only scratch the fascinating surface of ice. Vieux Carre recipe:

Glass: Double Rocks

Garnish: none

Directions & ingredients

In a Mixing Glass add:

0.75 oz of straight rye whiskey

0.75 oz of cognac

0.75 oz sweet vermouth

2 tsp Benedictine D.O.M.

2 dash Peychaud’s bitters

1 dash Angostura bitters

Ice!!!

stir for 20-30 seconds

Strain (hawthorn strainer) over ice in rocks glass

No garnish

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The Art of Drinking

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Brad

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Ep. 91: History of Jerry Thomas and the Port Flip

Wed, 06 Nov 2024 05:00:00 -0000

A drink with a delicious twist indeed. The legendary Jerry Thomas put a twist on an old drink with roots going back to the high seas. In today’s episode, we learn how to make the Thomas era Port Flip and (finally) get into the history of Jerry Thomas – the father of flair bartending. This drink is delicious and packed with protein, a drink AND a meal! Then we get into tips. @mmoore125 asked, “When do I shake? When do I stir?”

Hey! Speaking of tip. Do you want to tip us? How about leaving us a rating and a review? We sure do appreciate it when you do ;-)

Port Flip

Glass: Nick & Nora

Garnish: Grated nutmeg

Directions & Ingredients

In shaker add

1.0 oz Cognac
1.5 oz Tawny port
1 tsp rich simple syrup
1 whole egg (white and yolk)

Dry shake without ice for 30 seconds

Shake with ice for 30 seconds

Double Strain into glass

Dust with grated nutmeg

Jules' Flip

Glass: Nick & Nora

Garnish: Nutmeg freshly grated

Directions & Ingredients

In mixing glass add:

1 egg

1.5 oz cynar

1/2 oz scotch

1/2 oz cinnamon syrup

Fresh nutmeg on top

In a cocktail shaker add all ingredients and dry shake.

Add ice and shake again.

Double strain into a Nick and Nora glass.

Freshly grate nutmeg on top

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The Art of Drinking

Jules

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Brad

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Ep. 90: C’mon baby light my fire – Charles Dickens Punch

Wed, 30 Oct 2024 04:00:00 -0000

Happy Halloween! We have a CROWD PLEASER for you today. The Charles Dickens punch, which is set ablaze before it is served and best believe, it’s good. Jules also reveals her Poison Apple-tini witch is hauntingly delicious. Uncle Brad digs into the history behind Charles Dickens’ punch, and it turns out... he was kind of a dickens. You’ll know what we mean when you listen.

Charles Dickens Punch

Glass: Heat resistant Punch Bowl (or heavy pot) and heat resistant glasses

Garnish: Lemon wheels and grated nutmeg

Ingredients:

Cognac 1.25 cups

Rum 2 cups

Black Tea 5 cups

4 Lemons (set 1 aside)

Demerara Sugar 0.75 cups

Directions

In your punch bowl add:

Thin peels (no pith) of 3 medium lemons (set lemons aside, you will juice these later)
¾ cup demerara sugar

Using your fingers, press/mash the sugar together with the lemon peels (oils will start to extract form the lemon peels)

Let sit for 30 min or as long as overnight (more flavor comes through the longer it its)

In a saucepan add:

5 cups water
10 ounces of black tea (could be loose tea or 10 tea bags)

Boil the tea for 3 – 5 minutes – it's ok, black tea is more oxidized and can handle the boiling. Remove from heat and set aside.

Juice 3 lemons (from step 1) and strain into a separate vessel, you don’t want pulp and seeds floating in your punch

Take a minute to warm your next two ingredients (you can combine) over low heat in a sauce pan (don’t let this catch fire... yet). Or add the ingredients to a large jar (enough to hold 3.25 cups of liquid) and let rest inside your saucepan of hot tea. You can also warm your ladle in here too, you will want it warm so it doesn’t cool off the spirits.

Now BACK TO YOUR PUNCH BOWL. Add:

2 cups Rum (warmed)
1 ¼ cup Cognac (warmed)

Ladel a small amount of the rum and cognac out and hold it away from the punch bowl. Light the contents of the ladle on fire. You should see a nice blue flame coming off the ladle. If it doesn’t light, your ingredients are still too cold.

Turn back to your punch bowl and hold the ladle close to the top of the bowl, pour the fiery contents of the ladle into the bowl

Now that the contents of the bowl are ablaze in a beautiful blue flame.

****Let the bowl burn for 3 – 4 minutes and stir occasionally with the ladle***

After the fire has burned for 3 – 4 minutes, add your tea and lemon juice
If the fire did not go out, go ahead and gently blow it out or cover it with a tray
Remove the lemon pips if you plan to let the punch sit for more than a few hours
Slice 1 lemon (saved for your garnish) into half wheels and add them to the punch or individual servings.
Grate a little nutmeg over the top per glass or over the entire bowl.

Poison Apple-tini

Glass: Nick and Nora glass

Garnish: Grenadine

Directions & Ingredients

First start by cooking down your grenadine to create a thick syrup style texture.

Place on a rimming dish and let cool slightly before rimming glass with the grendaine and letting it fall like blood.

In a cocktail shaker add

2 oz apple whiskey

1 oz apple pucker

1.5 oz cranberry juice

2tbsp gold edible glitter

Add ice and shake!

Strain into a nick and nora with a bloody rim

TIP: How to make your drinks black for Halloween, or whenever. Thanks for the question @winelalala

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The Art of Drinking

Jules

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Brad

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Ep. 89: Wait! That’s not how you make that drink, is it? - The Carajillo

Wed, 23 Oct 2024 04:00:00 -0000

Have you ever had a Carajillo the same way twice? Me neither, and it turns out there is a reason for that. We’ll get into the history behind the drink, and sprinkle in a little history behind coffee. Uncle Brad will teach us one, most delicious version, of the Carajillo - that honestly needs to be the way you make this from now on. Jules puts her spin on it and introduces her good friend, Mezcal – shocker! Stick around for tips on zhuzhing up your bar cart with Cocktail decor (why we aren’t talking about how to properly shake an espresso here vs. Last week is beyond us, but we aren’t allowed to ask the questions. Thats for you to do. Thank you @amaeld for sending in your tip.

TIP: How to zhuzh up your cocktail bar. Asked by @amaeld

Carajillo (one version from Mexico City)

Glass: Coupe

Directions & Ingredients

In Shaker Tin add

1.5 oz Reposado tequila
1.0 oz Espresso
0.75 oz Liquor 43
0.25 oz coffee liqueur
3 drops saline solution

Shake for 30 seconds

Double Strain into chilled coupe glass

Twist and orange peel over the top to express the oils and discard the peel

Burning of Sage Carajillo

Glass: Rocks glass

Garnish: Fresh cinnamon on top!

Directions & Ingredients

In shaker tin add:

2 oz Espresso
1 oz tequila reposado
1.5 oz Licor 43
.5 oz Blackberry Sage & Cinnamon Syrup
Pinch of sea salt (Maldon’s if you are feeling bougie)
Ice

Shake for 30 seconds

Double strain into rocks glass over a large cube!

Garnish with a halloween spider or sage leaf on top (set the leaf on fire and blow it out for a little spirit cleansing smoke)

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The Art of Drinking

Jules

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Brad

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Ep. 88: The drink that defeated Rommel – The Suffering Bastard

Wed, 16 Oct 2024 04:00:00 -0000

If drinks were awarded combat medals, the Suffering Bastard would be leading the charge like a drunken hero in a bar fight. In today’s episode, Uncle Brad is our cocktail sergeant, teaching us how to mix this valiant, tiki-style concoction while regaling us with its dramatic backstory. Meanwhile, Jules, channeling her inner Halloween spirit, unveils the Shrunken Skull. Seriously, with names like these, how could they NOT be on your Halloween cocktail menu? I mean, if you serve these at your party, you’re basically guaranteeing a ghostly good time! And don’t wander off just yet! We’ve got tips on how to achieve that frothy head on your Espresso Martini. Wait... why are we talking about Espresso Martinis in a tiki drink episode? Your guess is as good as mine! But hey, Jules makes the rules around here, and as @sarah.brown876 rightly points out, it’s a perfectly valid question—though I suspect she might be just as confused as we are. So grab your shakers and let’s dive into this delightful chaos!

TIP: How to get that frothy head on your Espresso Martini. Just let it go, we can talk about this even though we are not making espresso martini’s. Thanks @sarah.brown876

Suffering Bastard

Glass: Double Rocks Glass

Garnish: Mint sprig

Directions & Ingredients

In shaker add

1 oz. Bourbon
1 oz. London Dry Gin
0.5 oz. Fresh lime juice
2 dash Angostura bitters
4 oz. Ginger beer (or ginger ale if ginger beer is too spicy for you) to top

Shake all ingredients EXCEPT ginger beer for 20 seconds.

Strain into double rocks glassw and top with ginger beer.

Garnish with mint sprig

Shrunken Skull

Glass: Fun tiki mug, or double rocks glass

Garnish: Mint sprig

Directions & Ingredients

In mixing glass add:

1.0 oz Demerara rum (Hamilton works well)
1.0 oz aged Puerto Rican rum (Don Q Anejo works well)
1.0 oz Fresh lime juice
0.5 oz Aperol
0.5 oz Grenadine (you can make this yourself, super easy)

Shake all ingredients in cocktail shaker and strain over crush ice

Garnish with mint sprig

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The Art of Drinking

Jules

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Brad

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Ep. 87: Come fly with me – the Aviation and Flight of the purple people eater

Wed, 09 Oct 2024 04:00:00 -0000

This is where it all started, for Jules and Brad, the Aviation. This is the cocktail that told Brad, “you like gin” and told Jules, “you should make me, and other drinks and put that online. Do this... and you will go far”.

Glass: Coupe

Garnish: Cherry

Directions & Ingredients

In shaker add:

0.75 oz Fresh lemon juice
2.0 oz London Dry Gin
Scant 0.5oz Maraschino liqueur (you could go with 1/3 oz or 1 tsp. Try it with the scant 0.5 first and adjust)
Scant 0.5 oz Creme de Violette (you could go with 1/3 oz or 1 tsp. Try it with the scant 0.5 first and adjust )
0.25 oz of Simple syrup (very optional)

Shake for 20-30 seconds

Double strain into coupe glass

Add cherry garnish to bottom of the glass

The Grim Aviation, or the Purple People Eaters Flight

Glass: Coupe

Garnish: Food grade harcoal

Directions & Ingredients

In mixing glass add:

2 oz Tequila blanco, or Mezcal
½ oz creme de violette
1/4 oz orgeat syrup
¾ oz lime juice
¼ oz maraschino liqueur
1 egg white

Dry shake for 20 seconds

Add ice and shake again

Double strain into a coupe glass

Use charcoal dusting on top, bonus for a spooky Halloween stencil

TIP: don’t kill yourself with dry ice

Get your Zbiotics Pre-Alcohol Probiotic Drink here: zbiotics.com/ARTOFDRINKING

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The Art of Drinking

Jules

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Brad

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Ep. 86: History of Pumpkin Spice – PS Cognac Old Fashioned & PS Espresso Martini

Wed, 02 Oct 2024 04:00:00 -0000

Love it or hate it, the history behind Pumpkin Spice is actually pretty interesting. Also, as Uncle Brad is “over” the whole PSL thing, he admits the spice combination does give the warm fuzzies for the season—but can we all agree the SEASON SHOULDN’T START UNTIL SEPTEMBER!?!? If you can bear with us, the PS Cognac Old Fashioned and PS Espresso Martini aren’t too shabby.

Pumpkin Spice Cognac Old Fashioned

Glass: Rocks Glass

In your mixing glass add

2.5 oz Cognac
0.5 oz Pumkin spice simple syrup
3 dash Orange bitters

Stir for 30 rotations

Strain into a chilled snifter or rocks glass

Pumpkin Spice Cognac Old Fashioned

Glass: Coupe

In your shaker add:

1.5 oz of espresso
1.5 oz Tequila Reposado
0.75 oz Coffee liquueur
0.5 oz Pumpkin spice syrup

Shake for 20 – 30 seconds

Double strain into your coupe glass

Top with 0.75z pumpkin cold foam (listen to tips)

Garnish with dusting of cinnamon

TIP: How to make Pumpkin Spice syrup and cold foam

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The Art of Drinking

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Brad

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Ep. 85: Musta had a crusta – Brandy Crusta

Wed, 25 Sep 2024 04:00:00 -0000

Possibly one of our most favorite cocktails, and it will be yours too. The Brandy Crusta hails from New Orleans, the Fig Crusta hails from Jules’ kitchen. Sip through history with us as we get into the story behind the Brandy Crusta. Stick around for tips on what to do with that bottle of Amaro Nonino that’s collecting dust on your shelf – GASP!!!

Brandy Crusta

Glass: small stemmed wine glass, goblet, flute, something cool

Directions & Ingredients

First sugar the rim of your glass by wetting the top with lemon juice (rub a small piece of lemon around the top) and dab the top of the glass into a small pile of sugar on a plate

Next, make your garnish by peeling a lemon by going around the lemon. Pick a hemishpere, north or south (because you can make 2 garnishes this way). Next take your peeler and go around the world. YOu should end with a wide strip of lemon. Now, curl the lemon peel and you’ll notice that there seems one side (top or bottom) that is wider than the other – this is good. Curl the lemon so the wide opening is facing up and tuck it into the glass so just a little bit of the crow is showing and you’ve lined the inside of the glass with the peel.

Now build your drink! In shaker add:

1.5 oz Cognac or Brandy
0.25 oz Cointreau or Orange Curacao
0.25 oz Maraschnio liqueur
0.5 oz Fresh lemon juice
0.25 oz Rich simple syrup (2:1)
1 dash Angostura bitters
1 dash Cardamon bitters (you can use 2 dash of Ango if you don’t have this)

Shake for 20 seconds

Double strain through the center of your garnish

When you or your guest goes to take their first sip, take a sniff first, then just push the peel down inside the glass, so you don’t slob the drink all over your chin and shirt.

Jules’ Fig Crusta

Tools needed:

Glass: Couple glass please!

In your shaker add:

2 oz Cognac
½ oz orange curacao
½ oz lemon juice
1 Fig
1 tbsp Fig Jam
¼ Maraschino liqueur
2 dashes angostura
1-2 sprigs thyme

Muddle together

Add ice and shake!

Double strain into your coupe.

Garnish with a fresh fig & thyme!

TIP: @czouby What else can I use Amaro Nonino for aside for a paper plane?

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The Art of Drinking

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Brad

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Ep. 84: Falladays, politics, and whiskey – Ward 8 Cocktail

Wed, 18 Sep 2024 04:00:00 -0000

Tis the season, nothing but political ads on TV, social media, and radio – btw we strictly ban any political ads from appearing during this show. This is a safe place :-) So this falladay season, why not turn all of that off and listen to The Art Of Drinking instead? In today’s episode we learn about the Ward 8 cocktail, which does have political roots, but we don’t get into any politics – except for Uncle Brad, he has an announcement to make. Stick around for the history and an awesome tip inspired by @missykrissy719.

Ward 8 Cocktail recipie

Glass: Coupe

Garnish: 3 cherries on a pick

Directions & Ingredients

Shaker tin add:

2.0 oz Rye Whiskey (100 proof works well here)
0.5 oz Fresh lemon juice
0.5 oz Fresh orange juice
2 teaspoons grenadine

Shake for 20 – 30 seconds

Double strain into your chilled coupe glass

Add garnish – use a spoon to hold your cocktail cherries as you run the pick through, or just use your fingers... your drink, your bar, your call

The Fall Ward recipe:

Glass: Coupe

Garnish: Half lemon wheel and a light dusting of cinnamon

Directions & Ingredients

Shaker tin add:

2.0 oz Rye Whiskey
0.75 oz Apple cider
0.5 oz Fresh lemon juice
0.5 oz Orange zest syrup
Egg white (obvi)

Dry Shake for 20 – 30 seconds

Add ice and shake again 20

Double strain into your chilled coupe glass

Add garnish and sprinkle cinnamon across top

TIP: @missykrissy719. I’m getting into fat-washing liquor! Can you talk more about the process?

The Art of Drinking

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Brad

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Ep. 83: Gimme dat Gimlet – The Gimlet Cocktail

Wed, 11 Sep 2024 04:00:00 -0000

Turns out, this drink doesn’t suck! Uncle Brad had strong feelings in the past, but now is a big fan, and you will be too. Jules brings a late summer inspired Gimlet. Stick around for the history on the Gimlet – shocker, the British Navy had something to do with it. Shout out to @hellqueencocktails for the inspiration to mention the cheese slicer trick to peel your citrus, perfect every time! See her clip here.

Gimlet recipe

Glass: Coupe

Garnish: Lime peel

Directions & Ingredients

Shaker tin add:

2.5 oz Plymouth Gin
0.5 oz Fresh lime juice
0.5 oz Simple syrup
Lime wheel (this is called a “royal shake”)
Ice

Shake for 20 – 30 seconds

Double strain into your chilled coupe glass

Express lime peel over the drink so the oils fall onto the surface of the cocktail. Rub the rim of the glass with the peel and run the peel up and down the stem of the glass.

Add garnish – cut a small slit into the side of your peel and rest it on the glass

Late Summer Gimlet

Glass: Coupe

Garnish: Lime peel

Directions & Ingredients

Shaker tin add:

2 oz London Dry Gin
3/4 oz Fresh lime juice
0.5 oz Peach simple syrup
2-3 basil sprigs
¼ oz Amaro Nonino
Lime wheel, and/or basil on top!
Ice

Shake for 20 – 30 seconds

Double strain into your chilled coupe glass

Add garnish – cut a small slit into the side of your peel and rest it on the glass and/or place a basil leaf on top!

TIP: @thebarintern wants to know the best way to mix a cocktail and not bruise the gin.

The Art of Drinking

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Brad

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Ep. 82: Yo ho ho, yar, and all that – Rum Old Fashioned and Six To Midnight

Wed, 04 Sep 2024 04:00:00 -0000

Todays episode is as eclectic as Jules’ drink recipe. Brad finally gives us his favorite Rum Old Fashioned recipe and walks us through his recent visit to Milwaukee (thanks to listener Kat Kutchin for the cocktail hotspot tips – she was spot on). Don’t sleep on Milwaukee, this town has got it going on! Jules goes bananas with a rum, Campari, and scotch negroni. – we are just as confused, but it’s so good.

Rum Old Fashioned (Brad’s favorite)

Glass: Double rocks glass

Directions & Ingredients

In mixing glass add:

0.25 - 0.5 oz Demerara Simple Syrup (1:1)
1.5 oz Plantation Pineapple Rum
0.5 oz Plantation Overproof Rum
0.5 oz Jamaican Rum (Meyers)
3 dash Bittercube’s trinity bitters

Stir for 30 rotations

Strain over ice or clear(!) ice chunk in your rocks glass

Garnish optional, fancy cocktail cherry

Six to Midnight, Jules’ version from Tales

Glass: Double rocks glass

Directions & Ingredients

In mixing glass add:

0.75 oz infused Campari
0.5 oz Bananana simple syrup
0.75 oz of Coconut Rum
0.5 oz Sweet Vermouth (corrected from show)
1.0 oz of Scotch

Stir for 30 rotations

Strain over ice or clear(!) ice chunk in your rocks glass

Garnish banana slice

TIP: Where to go when you visit Milwaukee. Special thanks to Bryant’s Cocktail Lounge (home of the Pink Squirrel) and @Inkthebartender and @jack_mercier1 (voted best new bartender 2024 by Punch). Shout out to @tinwidowbarmke, @transfermke, and @atrandommke! Check ‘em out if you’re ever in the MKE.

The Art of Drinking

Jules

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Brad

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Ep. 81: Season 6 Set-up

Wed, 28 Aug 2024 04:00:00 -0000

After a long break, we’re back at it for season 6. In this episode we cover the goods you’ll need to stock your shelves as well as touch on our amazing trip to the Big Easy for Tales Of The Cocktail. We have a fun season ahead with some great drinks and a few fun interviews planned with a couple of the who’s who from the spirits influencer space. It’s going to be a fun 16 weeks. Cheers!

TIP: A special shout-out to our new friends at ZBiotics for sponsoring this season. Go to www.zbiotics/artofdrinking and use the code ARTOFDRINKING for 15% off your first order of ZBiotics Pre-Alcohol Probiotic. We promise you’ll like it and if you don’t, they’ll give you your money back!

The Art of Drinking

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Jules

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Brad

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Ep. 80: Come fly with me – Jungle Bird and Kentucky Bird

Wed, 24 Jul 2024 04:00:00 -0000

The Jungle Bird is a cocktail you need to be familiar with, especially if you struggle with that bottle of Campari that’s staring at you from your bar cart. This tiki drink makes excellent use of our bitter friend in a way that will please even the most hateful of Campari haters – and we feel bad for the haters (please don’t hate). Uncle Brad goes into the surprising origins of the Jungle Bird and, of course, gives us the real deal recipe while Jules hits us with a Kentucky twist. Stick around for the excellent tip inspired by @aberryx

TIP: What are some rimmers and garnishes you can make on your own?

Jungle Bird

In your shaker add:

1½ oz Jamaican rum
¾ oz Cappelletti Vino Apertivio
1½ oz pineapple juice (fresh is always best)
½ oz fresh lime juice
Dash of Angostura
Ice

SHAKE IT

Strain over ice into large rocks glass

Garnish with pineapple wedge and cheery, or pineapple leaf, why not all 3? Or an orchid flower (don’t tell Amy)

Kentucky Jungle Bird:

In your shaker add:

1.5 oz Bourbon
3/4 oz Campari
1.5 oz Pineapple Juice, fresh
3/4 oz Lime Juice
1/2 oz simple syrup
1/2 oz passion fruit liqueur
Ice

Shake for 30 seconds.

Strain into your glass over ice

Garnish: pineapple leaves, lime wheel

The Art of Drinking

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Brad

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Ep. 79: Martini alternatives – Ford Cocktail and Tomato-tini

Wed, 17 Jul 2024 04:00:00 -0000

Jules makes an amazing savory martini using tomato, basil, pepper and a few other amazing ingredients. A drink that is perfect for summer! Brad makes the Ford Cocktail and goes into the history behind the drink and the much more interesting history behind Benedictine. Thanks for the question @toddiwoddi How do you know when to serve a drink up vs on ice.

In your mixing glass add

2oz Hayman’s Old Tom Gin
1 oz Dry Vermouth
1/3 oz of Benedictine D.O.M liqueur
2 dash of Orange bitters

Stir for 30 to 40 rotations

Strain into chilled coupe glass

Garnish with an orange twist

Toma-tini

In a mixing glass add:

2-3 cherry tomatoes
1 basil leaf
Pinch of sea salt
Crack of pepper

Muddle

2 dashes black lemon bitters
2 oz gin, Olive Leaf Four Pillars
1 oz dry vermouth
Splash of champagne vinegar

Strain into chilled coupe glass

TIP: How do you know when to serve a drink up vs on ice

The Art of Drinking

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Brad

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Ep. 78: Garden in a glass – Pimm's Cup (3 ways)

Wed, 10 Jul 2024 04:00:00 -0000

The proper Pimm’s cup has to be one of the greatest gifts the Brits gave to the Americans... besides our freedom. You didn’t know Pimm’s wasn’t American? Sorry NOLA. We’ll dig in on the history in part 3. In part 2, Brad covers 2(!) Pimm’s recipes, the Napolean House and the Proper Pimm’s Cup, the English way. Jules brings her game with a strawberry twist! Stick around for the tip!

Napolean House Pimm’s Cup

In your chilled collins glass add:

Ice
11/2 oz Pimms No. 1
3 ½ (fat) oz lemonade

Stir

Top with 7-up/Starry/Sprite

Garnish with a slice of cucumber

Fee free to add Strawberry, blackberry, mint Garnish too

Proper Pimm’s the English way

Quarter a strawberry, and prep half wheel slices of orange, lemon, and lime

In your chilled collins glass add:

Ice
1 oz Pimms No 1
3 1/2 oz Sparkling lemon soda
Strawberry quarters and citrus half wheels

Stir

Garnish with cucumber, borage (if you have it), straberry

Feel more than free to garnish with a smacked sprig of mint and berries

Pimm’s the Jules way:

In your chilled collins glass add:

2 ounces Pimm’s No.1
3/4 ounce lemon juice
1/2 ounce strawberry syrup
1 oz Club soda

Stir

Prosecco to top!

Garnish with Strawberry

TIP: What rum should I buy as “better” staples for tiki drinks? Thanks for the question @scharff.aaron

The Art of Drinking

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Brad

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Ep. 77: Don’t judge a drink by it’s name – Porn star Martini Guava Star

Wed, 26 Jun 2024 04:00:00 -0000

The name... will give you pause if you’re at happy hour with Mom. The drink, removes any concerns because it tastes so good! Who doesn’t like passion fruit, vanilla, vodka, and prosecco? The Pornstar martini and Jules’ zhuzhed up version, the Guava Star Martini are in the spotlight in this episode. Uncle Brad dives into the history behind the drink, exposing a little scandal. Jules keeps it real by answering @janman923’s question, “What’s a good and easy drinking summer batch drink for a BBQ?”

Porn star Martini

In your shaker add:

1oz Passion Fruit liqueur
1oz Vodka
1/3 oz Vanilla simple syrup syrup
¼ oz Lime juice
1oz passion fruit puree
1oz passion fruit juice

Shake for 20 – 30 seconds

Double strain into your chilled martini glass

Garnish with ½ passion fruit (good luck)

Pour a 1 oz shot of prosecco and down it to cleanse your palate

Frozen guava-star Martini

In your blender add:

1.5 oz Vanilla vodka
4-5 square guava puree square
1 oz passion fruit liqueur, for the zip
¾ oz lime juice
½ oz vanilla syrup
½ cup crushed ice and blend

Garnish with a dehydrated lime wheel!

TIP: Easy to make batch drinks for summer BBQ’s

The Art of Drinking

Jules

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Brad

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Ep. 76: Today is not a day to count calories– Pink Squirrel and Dairy-free Squirrely Girl

Wed, 19 Jun 2024 04:00:00 -0000

Who doesn’t love ice cream and booze mixed together? I’ll tell ya who, Jules but that’s ok, she has a great recipe that doesn’t use dairy. In this episode we cover the classic Pink Squirrel and Jules’ dairy-free Squirrely Girl. They are nutty and delicious. Uncle Brad gives us the scoop on the history behind the drink and together we tackle Mary Kate Schuster’s question, “What are your favorite drinks/recs for new home cocktail makers to try as they get into cocktails?”

Pink Squirrel – the real way

We use vanilla ice cream here, not heavy cream. When it comes to ice cream, don’t use the yellow stuff, it messes up the color. Use white.

Chill your goblet or hurricane glass

Grab your blender or immersion blender

In your blender or shaker tin add,

3 scoops of vanilla ice cream, what’s a scoop look like, about the size of a tennis ball.
1oz of half & half
¼ cup crushed ice
1.5 oz creme de noyaux (Tempus Foo-git)
1.5 oz white creme de cacao

Whiz it aournd until it’s smooth

Pour into your chilled goblet or hurricane glass

Garnish with whipped cream, nutmeg, and a cherry

Jules Pink dairy-free squirrely girl version

In your blender or shaker tin add,

1/2 oz Almond liqueur
½ oz cherry syrup
¾ oz white creme de cacao
1 oz coconut cream
½ oz Cognac

Shake for 20 – 30 seconds

Pour into your glass

Garnish with fresh nutmeg on top and a cherry!

TIP: Mary Kate Schuster’s question, “What are your favorite drinks/recs for new home cocktail makers to try as they get into cocktails?”

The Art of Drinking

Jules

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Brad

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Ep. 75 – Lost spirit and forgotten cocktail – The Brooklyn Cocktail

Wed, 12 Jun 2024 04:00:00 -0000

Don’t sleep on the Brooklyn cocktail! This riff on a Manhattan is a classic that deserves some attention. However, there is a small problem to overcome. A primary ingredient cannot be found here in the US and there is no way to make the original, until now. Uncle Brad gives us a great stand-in recipie, with a Jules riff of course, and teaches us how to make the Amer Picon that made this drink so magical – so stick around for todays history lesson for that recipe.

Brooklyn Cocktail (today’s version and most commonly accepted)

Chill a coupe glass

In your mxing glass add:

2 oz Rye whiskey
1 oz Dry vermouth
¼ oz Maraschino liqueur
¼ oz China China (unless you’ve smuggled Amer Picon from France)

Brooklyn recipe, OG style according to David Wondrich

1 ½ oz Straight Rye, 100 proof
1 ½ oz Italian sweet vermouth (Bordiga Rosso)
1/6 oz Amer Picon (see recipe for Amer Boudreau)
1/6 oz Maraschino liqueur
1/3 oz chilled water

Amer Boudreau

3 bottles of Amaro Ramazzotti

7.5 cups orange tincture (see recipe)

9 oz of Stirrings Blood Orange Bitters

750 ml Evian water

Place all ingredients into a contain, stir, and cover.

Allow to sit for 1 week

Filter and bottle

Keep excess refridgerated

Orange Tincture

2 liter ball jars

Fill to 375 ml line with dried orange peel

Add 1 bottle (750 ml) of 100 proof vodka to each jar (1 bottle per jar)

Let sit for 2 months

Strain and filter into storage container or use in Amer Boudreau above

TIP: Kimberwee1 – asked for more tips on making drinks for parties

The Art of Drinking

Jules

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Brad

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Ep. 74: Spilling the tea – Long Island Iced Tea

Wed, 05 Jun 2024 04:00:00 -0000

If there was ever a drink with a reputation, this is definitely it. Uncle Brad and Jules get into making a proper Long Island and Jules puts a twist on it with Jamacian Rum, Mint, and Bourbon... I mean, why not? Uncle B gives us the history behind the drink, and there’s a little drama to share. Then Brad takes on a great question from Nathan Batley (all the way from Winchester, UK). He’s been reading up on the old cocktail books like The Savoy Cocktail Book and Cafe Royal Cocktail book and asks, “could you outline the different measurements used like glass, wine glass, liqueur glass, etc (also talk about the ratios and what that means)?”

We got you covered Nathan... mostly.

Long Island Ice Tea Recipie (that actually tastes good)

Chill your Collins glass

In your shaker add:

½ oz Vodka
½ oz London dry gin
½ oz Tequila blanco
½ oz White Rum
½ oz Cointreau
½ oz Simple syrup
¾ oz Lemon juice (fresh squeeze)
3 – 4 dash Angostura bitters

Shake for 15 – 20 seconds

Double strain, over ice, into your Collins glass

Add Coca Cola to top it off

Give it a stir with your bar spoon

Garnish with lemon wheel (on the rim or slide down the inside of your glass)

Long Islands baby brother, Boozy Palmer

In your shaker add:
3/4 oz Lemon Juice
3/4 oz Mint Syrup
¾ oz Jamaican rum
1 oz Bourbon
½ oz orange curacao
shake

Top with 2-3 oz chilled black tea & 2 oz cola

Strain into collins glass

Garnish with lemon slice

TIP: How to interpret measurements in old cocktail books

The Art of Drinking

Jules

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Brad

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Ep. 73: I’d rather be famous – Naked & Famous (and introducing Riffy-Do)

Wed, 29 May 2024 04:00:00 -0000

There seems to be a resurgence of Yellow Chartreuse on store shelves and we take advantage of it! In this episode, we delve into a unique recipe featuring Jules' holy trinity of Yellow Chartreuse, Aperol, and Mezcal. Join us as Brad takes us through the traditional recipie of the Naked & Famous, with history, and Jules crafts her riff using coconut fat washed Aperol and names the cocktail on the fly. Ocantrell00 poses the thought-provoking question: "How does cocktail history influence your approach to creating and enjoying the drink?", and we answer.s.

Naked & Famous Recipe:

In your Boston, tin on tin 28 / 18oz shaker

Add to the large cup

¾ oz Mezcal – Vamanos Reindo for me, Del Maguey Chichicapa for you big bucks
¾ oz Yello Chartreuse
¾ oz Aperol
¾ oz Freshly squeezed lime juice\

Double strain into your coupe glass

Riffy-Do Recipe:

In your Boston, tin on tin 28 / 18oz shaker

Add to the large cup

1/2 ounce mezcal (preferably Del Maguey Chichicapa)
½ oz jamaican rum
3/4 ounce Aperol infused with coconut
3/4 ounce yellow Chartreuse
3/4 ounce lime juice, freshly squeezed
Egg white hehehehe

Double strain into your coupe glass. Garnish with lime wheel

Get Featured Question: @Ocantrell00 - How does the cocktail history influence your approach to creating and enjoying the drink?

The Art of Drinking

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Brad

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Ep. 72: Your drink of the summer has arrived – Pisco Punch

Wed, 22 May 2024 04:00:00 -0000

YES you want to make this! Join us on a fun adventure as we chat with the impressive founders of Suyo Pisco, Alex Hildebrant and Ian Leggett. They're on a mission to bring the flavors of Peru to the US, one artisanal pisco at a time! In this episode, we uncover the mysterious world of pisco - a spirit so diverse, it'll make your head spin (in a good way, of course). Alex spills the beans (or should we say grapes?) on his favorite Pisco Punch recipe, guaranteed to be your drink of the summer. Oh, of course we get into the history behind Pisco and Pisco Punch. And if that's not enough to have you reaching for your passport, Brad's impassioned plea for a Peruvian pilgrimage will have you packing your bags faster than you can say "pisco sour." So grab a glass, listen in, and let's get pisco-ed! It's a journey you won't want to miss - after all, who knew a little grape spirit could cause so much excitement? Cheers to pisco and the adventures it brings!

Pisco Puch Recipie – Alex Hildebrandt’s version

In your shaker add

2oz of Pisco (Italia varietal and preferably SUYO)
2oz of Pineapple juice (bottled organic juice works great here)
½ oz of Fresh lime juice
¼ oz of Simple syrup

Suyo Pisco

www.suyopisco.com

IG @suyopisco

Alex Hildebrandt

IG: @alexhild

Ian Leggett

IG: @ianleggettc

The Art of Drinking

Jules

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Brad

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Ep. 71: Shaken not stirred – Vesper Martini

Wed, 15 May 2024 04:00:00 -0000

In this episode we delve into the intriguing world of the Vesper martini, a drink with a history as captivating as its taste. Join us as we uncover the secrets behind this iconic cocktail, famously associated with James Bond, the debonair and daring MI6 agent with a penchant for sophistication and danger. Tune in as we unravel the allure of this timeless libation, blending a touch of danger with a dash of elegance, and learn how to recreate this legendary drink in your own home. So sit back, pour yourself a Vesper martini, and let us whisk you away on a journey through history, espionage, and the seductive world of James Bond. Cheers!

Vesper Martini recipie:

There are a number of recipes floating around, I’ve found this to be the best tasting and easiest to make.

Chill your martini glass or coupe

In your shaker add:

1oz gin
1oz vodka (polish)
1oz Cocchi Americano

Shake for 20-30 seconds

Double strain into your chilled martini glass

Garnish with a Lemon twist

Jules’ Carribean Vesper

Chill your martini glass or coupe

In your shaker add:

1 ½ oz White rum
1 oz Jamaican rum
½ oz Lillete rouge
2 drops saline solution

Stir over ice and serve in chilled coupe or martini glass

Garnish with a grapefruit twist

The Art of Drinking

Jules

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Brad

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Ep. 70: All aboard!!! - 19th and 20th Century Cocktail

Wed, 08 May 2024 04:00:00 -0000

In this episode, we delve into the intriguing tale of the 20th Century Cocktail, a drink that defies preconceptions and captivates the senses. Join Uncle Brad as he guides us through the intricate process of crafting this extraordinary concoction while unraveling the fascinating history that surrounds it. Additionally, Jules unveils the secrets of the 19th Century Cocktail, the 20th Century’s Bourbon-y brother, adding another layer of allure to our exploration. Special thanks to @sips.with.sav for their thought-provoking question about the art of shaking versus stirring cocktails on a night out, to which we eagerly respond. Tune in as we sip, stir, and uncover the mysteries behind these timeless libations.

20th Century Cocktail Recipe

This drink should NOT be chocolate forward, you should barely notice it’s there until you do.

1½ oz London dry gin (I used Sipsmith)
¾ oz Cocchi Americano
¾ oz White creme de cacao

Shake with ice

Double strain into a chilled coupe glass

Garnish with a lemon twist and drink with your pinky in the peacock position

19th century

1½ OZ. BOURBON
¾ OZ. FRESH LEMON JUICE
¾ OZ. CRÈME DE CACAO
¾ OZ. LILLET ROUGE

Shake with ice

Double strain into a chilled coupe glass

Garnish with a lemon twist and drink with your opposite hand made in to a fist, displayed proudly above your head

The Art of Drinking

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Brad

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Ep. 69: Everything you need to know about Whisk(e)y with special guest, Nate Gana

Wed, 01 May 2024 04:00:00 -0000

We caught up with Nate Gana, a charismatic spirits influencer who welcomed us into the world of fine spirits with a masterclass in whiskey appreciation. Through engaging storytelling, Nate unveils the nuances and complexities of various whiskeys, imparting his wisdom on discerning their unique flavors and aromas. As we savor a bottle of Courage & Conviction American Single Malt Whiskey finished in Sherry Cask by Virginia Distillery Company alongside Nate, we are treated to an immersive sensory experience that deeps our understanding of this revered spirit.

With his expert guidance, we not only learn to appreciate the subtleties of whiskey but also gain the confidence to host our very own whiskey-tasting party. Nate’s infectious passion and wealth of knowledge leave us inspired and eager to share our newfound expertise with friends, creating an unforgettable whiskey-tasting experience for all. Join us as Nate Gana takes us on a captivating journey.

Nate Gana:

IG: @nategana

Website: www.singlemaltdaddy.com

Virginia Distillery Co.

The Art of Drinking

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Ep. 68: Because we all need more swizzle - Queens Park Swizzle

Wed, 24 Apr 2024 04:00:00 -0000

Brad and Jules have a case of the giggles and wander through the Queens Park Swizzle, the Queens Park Hotel, and why not some fun facts about Trinidad(?). In part 4, we answer another listener question from @emilyy_oc, “Can you talk about which size of ice cubes to use when: stirring, shaking, and serving?” We may be asking a lot of you, our listeners in this episode. We hope you don’t unsubscribe after listening.

Queens Park Swizzle recipe:

FIRST!!! Take 10 mint leaves into the palm of your hand, CLAP, gently roll and add to your Collins glass. While they are in the glass, use your barspoon or swizzle stick to rub the leaves around the inside of the glass.

Then add in:

2oz Demerara rum
1oz Freshly squeezed lime juice
3/4oz Simple syrup
2 dashes of Angostura bitters

Grab your Lewis bag and mallet and fill the bag with ice

HAMMER that ice to crushed bits

Making sure your swizzle stick (or bar spoon) is in the glass, fill your glass halfway with crushed ice

Swizzle with your swizzle stick or bar spoon until the outside of the glass becomes frosted. “How do I swizzle?” you ask? Place the stem of the stick / spoon between your palms and rub back and forth. DON’T chop the ice up into bits. Make sure you are swizzling above the leaves. Be sure to push any leaves that may have strayed up towards the top back down.

Fill the glass with more ice, until mounded on top

Add more angostura bitters, soaking the top. You should have a nice 3 layered drink; green, gold, and a ice dark reddish brown at the top. Garnish with a few mint sprigs, slap ‘em around first and fluff them up before planting in your ice.

Italian Coco Swizzle

2 oz Dark rum

3/4 oz orgeat syrup

1 oz fresh lime juice

6-7 mint leaves

1 oz coconut infused campari

Garnish: Mint Sprig

Glass: Highball

In a highball glass, clap mint and add to the glass.

Then add rum, orgeat syrup, ½ oz Campari and lime.

Fill your glass halfway with crushed ice

Swizzle with your swizzle stick or bar spoon until the outside of the glass becomes frosted

Fill the glass with more ice, until slightly mounded on top

Add ½ oz of campari on top and garnish with mint sprig

TIP: Ice, what size of cubes should you be using and when. Thanks @emilyy_oc !

The Art of Drinking

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Ep. 67 Let me Tequil-ya about – Tommy's Margarita and Tequila Mockingbird

Wed, 17 Apr 2024 04:00:00 -0000

Margarita’s never get old, unless they are made from that cheap margarita mix. Tommy’s Mexican restaurant was on the forefront of changing the Margarita from syrupy grossness to fresh squeezed goodness. Jules and Brad teach you how to make 2 tequila drinks worth having on your bar menu. The world Famous Tommy’s Margarita and Tequila Mocking bird. Stick around for listener questions from Get Featured on our Instagram page @theartofdrinkingpodcast. Today we answer questions from @theblondebookworm

TIP: How to recreate drinks from the bar/restaurant at home

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Brad

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Ep. 66: Somethings never get old – Gin Old Fashioned and the Toronto

Wed, 10 Apr 2024 04:00:00 -0000

In just a few short seasons we seem to have started a tradition. This season we are continuing and plan to start a new tradition along with it. First, we start Season 5 with a riff on the Old Fashioned, believe us when we say that the Gin Old Fashioned will blow you away, and if you’re into Fernet, so will the Toronto. Second, starting this season we will answer YOUR questions from the Get Featured section of our Instagram page @theartofdrinkingpodcast. Thank you for listening, and keep the questions coming!

Gin Old Fashioned

2oz Old Tom Gin
¼ - ½ oz of demerara simple syrup
Scant ¼ oz of Elderflower Liqueur
2 dash of cardamon bitters / 2 dash of orange bitters (grapefruit bitters work great here too)
2 drops of salt solution (80:20) 80 grams of water to 20 grams of salt

Fernet old fashioned, also known as Toronto

2 ounces rye whisky
1/2 ounce fernet
1/2 ounce simple syrup
2 dashes Angostura bitters
Garnish: orange twist

TIP: Building a bar on a budget, 3 drinks you should serve every guest, gin cocktail ideas for those who just fell in love with gin

Be sure to check out Truman’s podcast called DayStrider: The Time Travelers Treat

The Art of Drinking

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Brad

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Ep. 65: Season 5 Set-Up

Wed, 03 Apr 2024 04:00:00 -0000

To kick off Season 5, we are going to go through the spirits, liqueurs, and fortified wines we plan to use this season and drop a few hints on the cocktails we plan to cover. Have a question or want us to talk about a drink or something specific? Ask us questions on the Get Featured section of our Instagram page @theartofdrinkingpodcast. We'll answer your questions there, and maybe in our podcast too!

Listener questions from

The Art of Drinking

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Ep. 64: Gold Rush - Season finale, just in time for St. Paddy’s

Wed, 06 Mar 2024 05:00:00 -0000

Our last episode of Season 4 brings us to the Gold Rush. We couldn’t end so close to St. Patrick’s Day without giving you a cocktail to celebrate your Irishness. Uncle B gives us the recipe for the classic(?) Gold Rush cocktail and goes into the history behind the drink, as well as a random jazz session of thoughts. Jules gives us the Golden Chocolate Rush and tips on how to make your beverages green without using dye.

Gold Rush:

In your shaker, add

2 oz of Bourbon (no stronger than 100 proof but a little beefier than 80 proof)

1 oz of Fresh Lemon Juice

¾ oz of Honey Syrup (3:1 - Acacia honey works great)

Shake for 20 seconds

Double strain into a chilled rocks glass over ice

Garnish with a lemon twist

Golden Chocolate Rush

In your shaker, add

2 oz Irish Whiskey

¾ oz Fresh Lemon Juice

½ oz Honey Syrup (2:1)

½ oz Creme de Cacao

Optional: Gold edible glitter

Shake for 20 seconds

Double strain into a chilled rocks glass over ice

Garnish with a lemon twist

TIP: How to make dried citrus wheels for garnish

Shout out to: @DadsElixer

The Art of DrinkingIG:@theartofdrinkingpodcast

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Ep. 63: Rosita - and the Cocktail Eras tour

Wed, 28 Feb 2024 05:00:00 -0000

We cover a lot of ground in this episode. Uncle Brad reveals he is a closet swifty, more on that in part 3 when we get into cocktail eras and the history of the Rosita. Before all of that, we’ll learn how to make the Rosita and the Rosita Sour (a Jules twist). Finally Jules helps us up our garnish game by teaching us how to make dried citrus wheels.

Rosita

In mixing glass add:

1.5oz Patron reposado

.5oz Campari

.5oz Dry Vermouth

.5oz Rosso Vermouth

1 dash angostura

Stir over chunks of ice (30 - 45 seconds)

Strain into rocks glass over big rock of ice

Garnish with lemon twist

FYI ever wonder how many seconds to stir? Here’s an approximation of how long to stir and how much dilution you’ll get. Just be aware that the smaller the ice chunks, the faster you will dilute: 15 seconds 1 oz, 30 seconds should be 1.25, 45 seconds should be 1.5oz

Rosita Sour

In your shaker add:

1 egg white

1.5 oz tequila reposado

½ oz sweet vermouth

½ oz dry vermouth

½ oz campari

½ oz blood orange juice

½ oz lemon juice

¼ oz agave syrup

Dry shake for 20 - 30 seconds

Add ice and shake for another 20 seconds

Double strain into a chilled coupe glass

Garnish with an orange slice.

TIP: How to make dried citrus wheels for garnish

The Art of Drinking

Jules

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Brad

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Ep. 62: Old Cuban - slappa da mint

Wed, 21 Feb 2024 05:00:00 -0000

Brad introduces us to a neoclassic drink, The Old Cuban and Jules puts her spin on it to make the New Cuban. This cocktail feels like it has been around since the Golden Age of cocktails, but has it? Brad gives us the real history on the drink while Jules teaches us how to put a proper beatdown on mint.

Old Cuban

In your shaker add:

6 mint leaves (clap and roll)

1.5 oz aged, blended, rum (5 - 7 years)

1 oz simple syrup (1:1)

.75 oz fresh squeeze lime juice

2 dash Angostura bitters

Ice

Shake easy, about 10 - 15 seconds

Double strain into chilled coupe glass

Top off with 2 oz champagne (or method champenoise)

Garnish with lime wheel and mint sprig

The New Cuban

In your shake add:

1 oz Appelton estate Jamaican rum

.5 oz of Mezcal

.75 oz fresh lime juice

.5 oz of Hibiscus (or any flavor) simple syrup (1:1)

6 mint leaves slap rolled

Dash of Angostura and dash of orange bitters

Double strain into chilled coupe glass

Top off with sparkling wine 1.5 to 2 oz

Garnish with mint sprig or dried citrus

TIP: how to properly use mint in your cocktails

The Art of Drinking

Jules

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Website: joinjules.com

Brad

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www.dunordsocialspirits.com

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Ep 61: Turf Club Martini - Conversation with Du Nord’s Chris Montana

Wed, 14 Feb 2024 05:00:00 -0000

We talk with Chris Montana, founder of Du Nord, Minnesota’s FIRST black-owned distillery. DuNord is a favorite of Uncle Brad's, and it is likely to be yours after hearing Chris’ story and how they operate at Du Nord. We hear how Chris got started, his philosophy on hiring talent and pie, and the foundation they created from the ashes of their business when it burned down during the George Floyd riots of 2020. Oh, and Brad gives us the recipe for the Turf Club Martini (see below).

Turf Club Martini

In mixing glass add:

2 oz of Du Nord Prominice Gin

¾ oz dry vermouth

¼ oz maraschino liqueur

2 dash orange bitters

Stir for 15 rotations and strain into a chilled martini or coupe glass

Garnish with a lemon twist

Du Nord:

www.shopdunord.com

@dunordspirits

The Art of Drinking

Jules

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Brad

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Ep. 60: Pink Lady - if you don’t drink pink, you stink.

Wed, 07 Feb 2024 05:00:00 -0000

For Valentines Day we are bringing you a cocktail from the golden era of cocktails, the Pink Lady. A once popular drink among men and women, but then pink became uncool for men. Foolishness! Brad takes us through the history of the Pink Lady, bathtub gin, and why pink became uncool. Of course, we get a fantastic Pink Lady cocktail recipe, taken from Death & Co.’s cocktail book. Jules brings us The Pink Fizz.

The Pink Lady

In your Boston Shaker add:

Egg white

½ oz Laird’s Apple Brandy

1.5 oz Plymouth Gin

¾ oz Lemon Juice

¾ oz Acacia Honey Syrup (any light honey syrup will do)

¼ oz Grenadine

Dry shake… hard (30 seconds later)

Add ice and shake again (20 seconds)

Pour over ice in your double rocks glass

Garnish with 3 cherries on a pick (I used brandied)

How to make Acacia Honey Syrup

2 parts honey, 1 part warm water - in a jar, shake until incorporated

The Pink Fizz:

In your Boston Shaker add:

1 egg white

1.5 oz gin, or gin alternative

½ oz Apple brandy, or n/a apple cider*

¾ oz lemon juice

¾ oz hibiscus syrup

½ oz grenadine

Dry shake… really hard (30 seconds)

Add Ice… shake hard again (20 seconds)

In a tall Collins glass, pour approx. 1 oz club soda on the bottom, strain cocktail over the club soda and top with approx. 2oz club soda on top.

Can garnish with cherries on a cocktail pick!

TIP: How to make grenadine

The Art of Drinking

Jules

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Brad

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Ep. 59: White Russian - Careful man! There’s a beverage here.

Wed, 31 Jan 2024 05:00:00 -0000

Brad has a little Big Lewbowski fun at Jules expense. Brad discusses how to make a proper White Russian (aka “Caucasian”) and Jules presents a riff a la Beau Bertnick and Imbibe Magazine called, Lite Treason. Brad gives us the history of the Black Russian AND White Russian. Stick around for Jules’ recipe for homemade coffee liquer.

A damn good White Russian

2 oz quality Vodka

1 oz coffee liqueur (try your local distillers)

1 oz heavy cream (NEVER milk!)

Add first 2 ingredients to your chilled double rocks glass, stir with ice, and top off with heavy cream. Have a good look at it, take a picture, then stir the heavy cream in because that’s how you drink it. Toss a couple of filberts in (hazelnuts) for garnish if you’d like

Lite Treason

1½ oz vodka

½ oz coffee liqueur

½ oz cynar

Shake, strain into a clearly-too-big-for-this glass with ice. Top with mezcal whipped cream (below) and grate a coffee bean on top.

Mezcal Whipped Cream 4 oz heavy cream ½ oz mezcal ¼ oz simple syrup. Whisk and top!

TIP: Making your own coffee liqueur

The Art of Drinking

Jules

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Brad

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Ep. 58: Harvey Wallbanger - #wallbanger

Wed, 24 Jan 2024 05:00:00 -0000

For starters, if you drink a Harvey Wallbanger, you need to tag us @theartofdrinkingpodcast and write #Wallbanger. This drink simply needs to make a comeback and if you’re not drinking it, you are MISSING OUT! Jules puts her spin on this, making a mocktail creamsicle, but let's face it, everything's better with booze - she will give you options. Stick around for the history, and tips on citrus.

(A better) Harvey Wallbanger

3.5 ounces of Fresh OJ

2 ounces of vodka

Shake with ice

Pour into Collins glass filled ¾ way with Ice

Layer ½ oz of Galliano Autentico

Garnish with orange and cherry

Harvey’s creamsicle a la Jules’

Ingredients:

3 oz FRESH Orange juice

¾ oz vanilla cinnamon syrup, or use ¾ oz Galliano

2 oz Coconut milk, or milk of choice

Splash of vanilla extract

Option to add 1 oz of vodka, if using!

1 oz soda water

In a cocktail shaker add orange juice, syrup or galliano, milk, splash of vanilla extract, and vodka if using.

In a tall Collins glass, add soda water and strain cocktail mixture into glass.

Pour ice on top, option to top again with a splash of soda water.

TIP: Citrus

The Art of Drinking

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Brad

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Ep. 57: Bellini - Millions of peaches, peaches for me

Wed, 17 Jan 2024 05:00:00 -0000

Jules is doing dry January, and Uncle Brad is trying to be supportive. In this episode we cover the Belini (and the Frozen Bitter Bellini). A drink created out of a love for art, peaches, and prosecco. Uncle Brad gives us the interesting history of Guiseppe Cipriani, inventor of the Belini and a famous appetizer (Uncle Brad’s favorite appetizer). Jules then teaches us how to make better frozen drinks.

There are a lot or recipes out there, this is the original

Bellini (original)

Makes 4

1 lbs of white or yellow peaches (about 3) blanched and peeled (16oz of frozen will do)

1 bottle of prosecco, DOC or DOCG

4 tsp of cherry juice

Make puree in a food processor, using a blender will create too much air. Puree until smooth

Pour ½ bottle of prosecco into a pitcher and add 1 cup of puree and mix and 4 tsp of cherry juice. Add simple syrup to taste.

Add 3 ounces of prosecco to 8 oz flute glass (FYI, you will have enough for 4 3oz pours) so if you have friends over, great!

IN TODAY’s example. I used 16 oz of frozen, yellow peaches, 1/2oz simple syrup and put it in the food processor.

I then added ½ bottle of prosecco to my pitcher… and added the peach puree to that. Stirring, with a little compassion, so I don’t fizz it up.

Frozen Bitter Bellini (mocktail)

½ cup frozen peaches

½ oz fresh lemon juice

½ oz honey syrup

1 oz Aperol (or NA substitute)

Mix in blender

Handful of crushed ice

Add 4 oz prosecco (or NA substitute)

TIP: Making a better frozen drink

The Art of Drinking

Jules

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Brad

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Ep. 56: Vert Chaud Chocolat au Rhum - The French way to Apre Ski

Wed, 10 Jan 2024 05:00:00 -0000

Uncle Brad discovered a drink while skiing in the French Alps, Vert Chaud (or Hot Green) and Cocolat au Rhum (Chocolate with Rum). It turns out, Chocolate and Chartreuse were meant to be together, and they never knew it. And so is chocolate and rum BTW. We understand that Chartreuse is in short supply, but if you stick around for the tips we’ll give you alternatives that can get you close. The history on this one is anyone's guess, but Uncle Brad has a theory that he’ll unfold in the history section. This is going to be your new favorite warm up beverage after a cold day outside. Trust and believe!

Vert Chaud

In a 10oz mug add

2oz Green Chartreuse*

6oz of creamy hot chocolate (recipe below)

(stir)

Layer 2oz of wet whipped cream by pouring the whipped cream over spoon into your drink

Garnish with dusting of cocoa powders

*IF YOU DON’T HAVE Chartreuse, you can use rum. In this case I used a split base of 1oz. Demerara 151 (any dark overproof will do) and an aged Martinique Rhum Agricole. But you can play with any aged rums. I chose the aforementioned because I wanted something French, and something strong to recreate the spirit forward taste of Chartreuse.

Hot Chocolate Recipe

3.5 cups whole milk

0.5 cups heavy cream

Go to the baking aisle to find the next

4oz bittersweet chocolate (you can use a bar or chips, which are less work)

4oz semisweet chocolate (you can use a bar or chips, which are less work)

2 Tbsp dutch processed cocoa powder (yes, that’s really a thing)

2 Tsp cornstarch

1 Tsp vanilla extract

1 Tbsp Sugar (optional, it’s great without it)

In sauce pan add

Milk, cream, cornstarch, vanilla, cocoa powder and mix over medium low heat
Whist constantly so no lumps and skin doesn’t form on top of the milk
When bubbles form on sides and the mixture is starting to steam, remove from heat
Add bittersweet and semisweet chips to the pan and stir until fully melted
Add sugar if you feel you’d like it sweeter and mix until dissolved

Pour into heat safe container so you can easily pour into your mug. Store extra in fridge and reheat gently.

Prospector

In mixing glass add:

1.5 oz Cognac

0.5 oz white creme de cacao

0.5 oz Green Chartreuse

0.5 oz Cointreau

Stir until chilled (about 20 - 30 seconds)

Strain over ice in rocks glass.

Garnish with twist of lemon (extra points for expressing the oils over the drink)

TIP: Alternatives to Chartreuse

The Art of Drinking

Jules

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Brad

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Ep. 55: Amaretto Sour - so good you’ll flip

Wed, 03 Jan 2024 05:00:00 -0000

Thanks to Jeffrey Morganthaler, we have a better version of the classic Amaretto Sour. In this episode we teach you how to make an Amaretto Sour and an Amaretto Flip, 2 drinks you will be eager to drink and proud to serve. Brad goes into the history behind Amaretto and the drink, Jules teaches us how to make Amaretto at home.

The (Morgenthaler) Amaretto Sour

1.5oz amaretto

.75 oz cask-proof bourbon

1 oz lemon juice

1 tsp 2:1 simple syrup

1/2oz egg white

All ingredients in shaker

Dry shake
Shake again with ice
Double strain over ice in double rocks
Garnish with lemon peel

Amaretto Flip:

1 oz Amaretto Liqueur

.75 oz Cognac, or rye whiskey

1/2 oz coffee liqueur

½ oz chai syrup

1 whole egg

Shake with ice

TIP: How to make homemade Amaretto

The Art of Drinking

Jules

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Brad

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Ep. 54: Corpse Reviver & Reviving Jack Frost (Corpse No. Blue)

Wed, 27 Dec 2023 05:00:00 -0000

If there was ever a time where you need a drink in the morning to get back to even, this is the week.The Corpse Reviver was meant to do just that, although we think of it more as an evening cocktail. It’s a confusing cocktail, and most are using the wrong ingredient to make it. We set the story straight and give you a twist to try too.

Corpse Reviver

In your shaker add:

¾ oz London Dry Gin

¾ oz Cointreau

¾ oz Cocchi Americano (NOT Lillet Blanc)

¾ oz Lemon Juice

A few drops of absinthe

A splash of 2:1 simple syrup

Ice

Shake HARD

Double strain into chilled coupe glass

Garnish with a lemon twist

Reviving Jack Frost (Corpse Reviver No. Blue)

In shaker add:

3/4 oz London dry gin

3/4 oz blue curaçao

3/4 oz Lillet blanc

3/4 oz lemon juice, freshly squeezed

Ice

Shake HARD

Rinse a nick and nora or coupe with absinthe and set in the freezer to chill.

Double strain into a chilled nick and nora gass

Extra points to lightly dust the glass with granulated sugar OR to rim a part of the glass with syrup & coconut shavings

Tip: how to frost a glass with sugar

The Art of Drinking

Jules

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Website: joinjules.com

Brad

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Ep. 53: Greenhorn and Grinchy Marg - You’re a mean one, Mr. Grinch

Wed, 20 Dec 2023 05:00:00 -0000

What in the heck is a Greenhorn? A new cocktail that is sure to be a classic. No, seriously, this cocktail WILL BE a classic. Created by Bobby Heugle, the architect of Houston’s cocktail scene. This week we introduce you to a new liqueur, Midori - and yes, you need to know Midori. We would talk about it if it wasn't good. Turns out, it pairs well with Tequila - trust us. We also meet up with Suze, a bitter friend who makes everything better. Stick around for the history behind the Greenhorn and Houston’s cocktail scene.

Greenhorn Cocktail

1.25 oz of blanco tequila (quality tequila from the highlands of Jalisco - El Tesoro or Puntagave)

1 oz Midori

.75 oz Suze

Stir in mixing glass, strain into coupe glass, garnish with a green cherry (oh, you know you want to try it)

Grinchmas Margarita:

1.5 oz tequila blanco

.75 oz Midori, some like to use 1 oz - up to you!

1 oz pineapple juice

.75 oz lime juice

.5 oz orange liqueur

Add to a cocktail shaker, add ice and shake.

Double strain into a glass with fresh ice, bonus if you’d like to rim the glass with coconut shavings.

TIP: Batching martini’s

The Art of Drinking

Jules

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Website: joinjules.com

Brad

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Ep. 52: Eggnog - so good, it might start (another) riot

Wed, 13 Dec 2023 05:00:00 -0000

Just in time for the holidays, EGGNOG y’all! This week Brad takes us through his boozy eggnog recipe and the (interesting) history behind the beverage. Jules puts a spin on the White Russian by adding eggnog and it delivers. Stick around for tips to spruce up your holiday drinks.

(Killer) Eggnog Recipe for about 12 servings

1 lbs of sugar

6 eggs

16oz Bourbon

8oz Jamaican rum

8oz Cognac

24oz heavy cream

16oz Whole Milk

Separate eggs into 2 mixing bowls
Beat yolks with sugar so they are smooth - hand mixer is a good friend here
Slowly stir in bourbon and rum into yolk mixture and chill for 2 to 3 hours
Stir in milk, cream, and cognac
Beat egg white to peaks and fold into mixture
Back in the fridge or in your belly

Garnish with grated nutmeg when serving

Eggnog White Russian, for those who want to elevate their nog sipping

1.5 oz vanilla vodka

1 oz coffee liqueur

1/2 oz amaretto liqueur

Eggnog, froth to top

In a glass with a large cube add vodka, coffee liqueur, and amaretto
Stir to chill ingredients
In shaker tin or mixing glass, add 2 oz of eggnog and froth with hand frother or dry shake
Top drink with frothed eggnog
Garnish with fresh cinnamon dusting

TIP: Making holiday themed ice

The Art of Drinking

Jules

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Brad

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Ep. 51: Applejack Old Fashioned and Martini - tis the season to imbibe, fa la la la la

Wed, 06 Dec 2023 05:00:00 -0000

We struck gold, Uncle Brad and Jules came up with 2 delicious cocktails using Applejack and a little ingenuity. Did you know Applejack was among the first, if not the first spirit made in America? As American as apple pie, applejack deserves a place in your bar.

Uncle Brad’s Applejack Old Fashioned

2 oz Applejack brandy (blended)

¼ oz St. Elizabeth’s Allspice Dram

⅓ oz Cinnamon simple syrup

2 dash orange bitters (or try other combinations of bitters such as Dashfire’s Mission Fig Fennel or Cardamom bitters)

Add all ingredients to chilled double rocks glass, stir, then add ice and garnish with orange peel.

Jules’ Applejack Martini

1.5 oz Applejack whiskey

1 oz homemade apple cider

½ oz lemon juice

½ oz cinnamon syrup

2 dashes angostura bitters

Shake and strain into chilled martini glass

Garnish with dried orange, lemon, or apple slice

TIP: Making homemade apple cider

The Art of Drinking

Jules

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Website: joinjules.com

Brad

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Ep. 50: Cosmopolitan - Setting the record straight with Neal Murray (the real inventor)

Wed, 29 Nov 2023 05:00:00 -0000

We need to right a terrible wrong. The world needs to know that Neal Murray is the true inventor of the Cosmopolitan - full stop. Don’t believe what you’ve been told by others, we get the straight scoop in our interview with Neal. Listen in as he walks us through the history behind this iconic drink, how it got its name, how it became so popular, and a few other fascinating stories. Neal even walks Uncle Brad through how to make a proper Cosmopolitan. Trust us, you don’t want to miss this episode. Please listen and please share his story. Let the truth be told!

Cosmopolitan recipe (from Neal Murray)

In your shaker add:

2 oz Vodka (Neal likes potato vodka, and so do we)
0.5 oz Lime Juice
0.5 oz Triple Sec (Brad used Cointreau and that turned out excellent, but it’s higher proof)
0.5 oz Cranberry juice (Neal likes Ocean Spray as it’s a little sweeter, and so do we)
0.5 oz Simple Syrup (1:1)

Shake for 20 seconds

Strain into Martini Glass (no need to double strain, Neal says the ice crystals are good in here, and he’s right!)

Your drink should be a beautiful pink, not red!

Michael the painter's reference is Michael Brennan. Neal had a beautiful painting by him sitting behind him during our interview.

Be on the lookout for Neal’s youtube channel and website.

The Art of Drinking

Jules

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Website: joinjules.com

Brad

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Ep. 49: Season 4 Set-Up: what do buy and what to expect

Wed, 22 Nov 2023 05:00:00 -0000

In season 4 we will be revisiting spirits and liqueurs from past seasons as well as introducing you to a few new friends to include in your liquor cabinet. What to buy for this season:

Spirits

Applejack
Bourbon
Brandy
Gin - London Dry
Tequila
Vodka
Rum dark and blended

Liqueurs

Allspice dram
Amaretto
Campari
Chartreause - Green
Coffee liqueur
Cointreau
Galliano
Lillet Blanc
Midori
Suze

Vermouth

Cocchi Americano

The Art of Drinking

Jules

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Website: joinjules.com

Brad

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Ep. 48: Sangria, Mulled Wine, Romans, spooky rims! - who doesn’t want a Kool-aid mustache year round?

Wed, 25 Oct 2023 04:00:00 -0000

Uncle Brad and Jules talk about Sangria and Mulled wine, which is especially perfect for the holidays but good any time of year (at least Sangria is, mulled wine can be tough when it’s 90 degrees outside). Brad gives us the ancient and not-so-ancient history on Sangria while Jules tells us how to make a bloody rim to spook-ify your drinks.

Sangria (a version, that tastes pretty pretty… pretty good)

In a large pitcher or wine carafe add

1 bottle red wine
½ cup brandy
¼ cup cointreau
1.5 oz of simple syrup
½ apple, cored, thin sliced and cut into quarters
½ lemon thin slice, remove seeds if you can
½ orange thin slice… if you can’t fit it all, you can use orange slice for garnish

Stir and refrigerate for at least an hour to let flavors meld

Fill a glass with ice and fill ¾ full with Sangria mix, top off with carbonated water, ginger ale, lemon-lime soda, or prosecco.

Mulled wine

Serves: 8-10

2 bottles red wine
3 oranges
2 Lemons
8-10 cloves
3-5 cardamom pods
1/2 cup sugar
1 cup brandy or cognac
3-4 cinnamon sticks
1 cup water to dilute
Garnish: Fresh cranberries, star anise, and/or rosemary

How to make it:

Using a Y-peeler, remove the peel of both the lemons and orange and place in a pot.
Juice the 2 lemons and 3 oranges, strain, and add to the pot.
Add in sugar, water and spices.
Place on medium heat until the sugar dissolves.
Reduce to a simmer and add in wine and brandy.
Stir together and let simmer, but do not boil.
Option to remove from the heat and strain or keep on the stove at a light simmer and serve directly from the pot.

Serve warm!

TIP: How to make a bloody rim

The Art of Drinking

Jules

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Brad

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Ep. 47: Mixing with @notjustabartender - The Mojito

Wed, 04 Oct 2023 04:00:00 -0000

We interviewed Chris Levitt, better known as @notjustabartender on Instagram and TikTok. Chris is an ACTUAL bartender in Vegas as well as a cocktail influencer. Interestingly, Chris started out critiquing other influencers, namely Jules! Chris walks us through how he got started, where he works now, and how to make a pretty epic Mojito.

Mojito

In collins glass add

1 medium lime cut into little quarters 8 pieces
1 tablespoon sugar

Muddle (press and twist)

10 - 12 mint leaves and make sure you clap ‘em to release the oils and aroma
1.5 oz of a blended white rum (Probitas or if you can’t find it, use Plantation 3 star)
.5 oz Appleton estate (you don’t have to go crazy in price)
Add ice to ¾ of glass

Use bar spoon, drive it to the bottom of the glass, and swizzle the drink by rolling the handle back and forth between your hands

Top with club soda and more ice

Take spoon up and mix ingredients with club soda

Garnish with 3 Mint sprigs - smack ‘em around a bit and hit the glass so the glass smells pretty

TIP: Bartending books to buy

Chris Levitt

Instagram/TickTok: @notjustabartender

The Art of Drinking

Jules

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Brad

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Ep. 46: Freeballin' - Negroni Sbagliato And Negroni Bianca

Wed, 27 Sep 2023 04:00:00 -0000

Jules talks about freeballing, Brad struggles with the pronunciation of “Sbagliato”, and we find out how to make a Negroni the wrong way, otherwise known as the Negroni Sbagliato. This episode goes a little off the rails.

Negroni Sbagliato

This is a great batch cocktail (but not one to hang onto for days)

Whistl you make your drink, put on the Polica playlist below

Chill your Double Rocks Glass / or huge wine glass

In your chilled glass add

1 large cube of clear ice
1 oz Campari
1 oz sweet vermouth (Bordiga Vermut Rosso - Vermouth Di Torino)
2 oz prosecco (Villa Delgi Olmi)

Stir for about 4 - 7 rotations (you don’t want to sacrifice the bubbles)

Sbagliato Biacno

In a mixing glass add:

1 oz italicus
1 oz Lillet Blanc
3/4 oz dry vermouth
2-3 dashes orange bitters
Ice

Mix together

Strain over a chilled glass with a fresh cube and top off with club soda or sparkling wine

Tip: Using dry ice

Polica playlist (Spotify) https://open.spotify.com/artist/34vLhockmYhf3LgznwyNaQ

The Art of Drinking

Jules

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Brad

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Ep. 45: Harnessing the power of bitters with Dashfire - The Trinidad Sour and Bitters

Wed, 13 Sep 2023 04:00:00 -0000

In this episode we talk to Jeff Rogers and Spencer Young from Dashfire. Dashfire is a distillery and Cocktail room, named Elusive, located in Northeast Minneapolis. Dashfire specializes in (amazing) bitters, fantastic spirits and amari, but they also broke the code on making outstanding canned cocktails that you’d think came right from the bartenders mixing glass. In today’s episode we get to know the distillers, the history behind bitters, and the Trinidad sour. Be curious, not judgemental

The Trinidad Sour Cocktail

Chill your couple glass

In shaker add

1.5 oz D’ango bitters (Dashfires Angostura Bitters)
1 oz Orgeat
.7 5oz Fresh lemon juice
.5 oz Rye Whiskey
Ice

SHAKE IT!!!

Double strain into your couple glass

Garnish with thin lemon wheel (if you want)

Tip: How to choose your bitters

Dashfire

Where to buy: https://www.dashfire.us/locator

Dashfire IG: @dashfirebitters

Website: www.dashfire.us

Elusive (cocktail room) IG: @elusivebydashfire

Website: www.dashfire.us/cocktailroom

Address:

1620 Central Ave NE

Dock #10 Suite 152

Minneapolis, MN 55413

612.354.3021

The Art of Drinking

Jules

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Brad

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Ep. 44: The Art Of The Highball - The Japanese Highball and Peach Infused Cognac Highball

Wed, 06 Sep 2023 04:00:00 -0000

The highball is at the top of the cocktail family tree. It’s simply carbonated water and spirit, and that inspired a lot of inventions (see Collins, Paloma, Cuba Libre, anything in a tall glass mixed with bubbles). The Japanese however, have taken this from just a 2 ingredient cocktail (technically 3 if you include ice) to an art form. Jules did the same, by infusing Cognac with Peach and adding a bit of basil syrup and lemon… geez it’s good.

Japanese Highball

Before you begin: chill collins glass in freezer

Be in the moment, and smile

Now.. in your chilled glass:

Add chunk(s) of clear ice (filling glass halfway) and stir for 30 seconds. Pour excess water out.
Add 2 oz whiskey over ice, and ice - and stir 13.5 times EXACTLY. I used Nikka Coffey Malt (this is not coffee flavored - it is made in a Coffey style still), you can use Suntory Toki, or any spirit if you want.
Add 1 more piece of ice (if needed) and top of with 6 oz of carbonated water (can split with Ginergale if you like). The more carbonation the better.
Nestle bars poon under ice and stir 3.5 times EXACTLY. When finished stirring, softly lift the spoon out of the glass WITHOUT disturbing the drink any further.
Take thick lemon peel and express via match over drink, twist, and set peel in drink.

If you want to add a bit of different flavors, you can use bitters and I’ve even used a touch of cinnamon simple

Peach Infused Cognac Highball

Before you begin: Chill your glass

Making Peach Cognac: 2 cups Cognac in jar cut up 1 peach, remove pit, and let sit for 1 week

In your glass

2 oz peach infused whiskey
½ oz lemon juice
½ oz basil syrup
4 oz club soda

Gently mix with a mixing spoon

Garnish with a basil leaf & enjoy

The Art of Drinking

Jules

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Brad

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Ep. 43: Bramble on! - The Bramble Cocktail and Lazy Morning Bramble

Wed, 30 Aug 2023 04:00:00 -0000

And now’s my time, the time is now… to sing my song. Any Led Zeppelin fans out there? Well Led Zeppelin and the Bramble Cocktail’s inventor share one thing in common, they are from the UK and equally awesome. Jules takes a brilliant riff on this beautiful drink. Brad digs into the original and the history behind it.

The Bramble Cocktail

Chill lowball glass

You must use crushed ice because it adds dilution - YOU WANT THIS

Fill your chilled lowball with crushed ice

In Boston shaker (28oz/18oz tin on tin) add

2 oz a quality london dry gin
1 oz fresh lemon juice
Scant 1/2 oz of simple

Shake it!!!

Strain into your glass and top with more crushed ice, compact it so it makes a volcano shape.

Drizzle scant 3/4 oz of crème d mure liqueur around the ice mound to create a bleeding effect.

Garnish with Blackberry (and a raspberry for Dick) and slice of lemon and a short (sustainable) straw

The lazy morning bramble

2 oz gin

1 oz lemon juice

½ oz simple syrup

1 tbsp blackberry jam1 tbsp vanilla yogurt

1 tsp freshly cracked pepper

Add to a cocktail shaker, use a hand frother and froth to combine jam and yogurt

Add ice and shake

Double strain over a fresh cube in a small glass or a coupe!

Tip: how to make creme de mure

The Art of Drinking

Jules

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Brad

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Ep. 42: Geeky for Tiki - The Zombie and La Zamba

Wed, 23 Aug 2023 04:00:00 -0000

There is a lot to this episode… a lot! You will learn a few things today. First, how to make cinnamon simple syrup, grenadine, and Don’s mix. All are needed for what comes next, the Zombie. After that, Jules introduces us to the Zombie’s mezcal loving sister, La Zamba. Brad then regails us with the interesting history behind the Zombie. Finally, Jules gives us a few tips about drinking absinthe - why not?

Cinnamon simple syrup

1 cup h2o

1 cup sugar

3 cinnamon sticks broken/crushed

Add all ingredients to sauce pan and bring to boil while stirring

Upon boil, reduce and simmer for 3 minutes

Remove from heat and let cool to room temperature

Pour mixture through strainer into airtight container and refrigerate

Don's Mix

2 parts grapefruit juice to 1 part cinnamon simple syrup

Grenadine

2 cup 100% pomegranate juice

1 cup sugar

1 tablespoon of lemon juice

Combine in saucepan over medium heat. Stir until sugar dissolved and edges begin to bubble, but do not boil.

Remove from heat and let cool to room temperature

Pour mixture into airtight container and refridgerate

Don's mix = 2 parts Grapefruit Juice to 1 part cinnamon infused simple syrup

Don's original Zombie recipe

Chill collins glass and fill halfway with ice when ready to use

In blender add:

3/4 lime juice
1/2 oz falernum
1 1/2 oz Puerto Rican gold rum (Bacardi or better)
1 1/2 oz dark Jamaican rum (Myers)
1oz 151 Demerara Rum (Lemon Hart)
1 tsp grenadine
6 drops Pernod
Dash of Angostura
1/2 Don's mix
3/4 cup crushed ice

Blend for 5 seconds. Pour into tall glass, top off with ice if needed, and garnish with mint sprig.

La Zamba

Rinse your glass with absinthe and place in the freezer to chill

In your cocktail shaker, add:

1.5 oz aged rum, appleton rum

¾ oz Mezcal

½ oz falernum

½ oz cinnamon syrup

½ oz grapefruit juice

½ oz lime juice

1 tsp grenadine

Add ice and shake

Double strain into chilled coupe glass

Garnish with a small sprig of mint that’s on a little clothespin! (you can find them on amazon!)

The Art of Drinking

Jules

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Brad

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Ep. 41: Oh geez, try the Bee’s Knees - Bee’s Knees and Hot Honey Apricot Bee’s Knees

Wed, 16 Aug 2023 04:00:00 -0000

The Bee’s Knees is a prohibition era cocktail that’s finer than the frogs eyebrows. It deserves a place on your cocktail menu! The Bee’s Knees is a gin sour that swaps out simple syrup for honey syrup. The Bee’s Knees is easy to make, tastes delicious, and has pretty cool history. Jules puts a spicy apricot spin on this classic and gives us the 411 on honey.

Honey syrup recipe:

Equal parts honey and water

Add honey and an equal amount of hot water to sauce.

Heat until honey incorporates into water - DO NOT BOIL

Let cool to room temperature and store in airtight container

Bee’s Knees recipe:

Chill your coupe glass

In your boston shaker (28/18 tin on tin) add:

2oz gin, use a floral gin (contemporary or new western style gin)

1 oz of FRESH squeezed lemon juice

½ oz honey syrup

Copious amounts of ice and shake!!!

Double strain using hawthorn and fine mesh strainer into coupe glass

Take a swipe of your lemon with your Y-peeler and express the oils over the drink and tip from Kaitlyn Stewart (@likeablecocktails) give the stem a rub with the lemon peel

Garnish with lemon twist, I like to clean up the lemon peel with a paring knife. Cut off rough edges and cut ends on a bias. Then twist around a bar spoon to make a curl. Then I add a notch mid-peel at a 45 degree angle so the twist can hang on the edge of the coupe glass.

Hot Honey Apricot Bee’s Knees

Hot honey syrup recipe

Exact same as the honey syrup recipe above - only you’re using hot (spicy) honey

Chill your coupe glass

Open one to two apricots, remove pits and add flesh to cocktail shaker

Add ¾ oz fresh lemon juice

Add ½ oz of hot honey syrup

Muddle

Add 2 oz gin

Add ice and shake.

Double strain into a chilled coupe glass and garnish with a lemon twist!

Tips: Knowing which honey to use with your cocktails

The Art of Drinking

Jules

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Brad

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Ep. 40: Fo’ shizzle, give me that swizzle - The Chartreuse Swizzle and Chartreuse Colada

Wed, 09 Aug 2023 04:00:00 -0000

You asked for drinks with Falernum and here it izzle, the Chartreuse Swizzle. In this episode, Jules is taking a hard to pair liqueur Green Chartreuse and creates a colada of all things. Uncle Brad keeps it real with the “how to” and history of the Chartreuse Swizzle.

Chartreuse Swizzle recipie

Fill chilled collins glass ½ - ⅓ way with crushed ice

Pour in:

1.5 oz green chartreuse

1.5 oz fresh pineapple juice (organic seems to work well if you don’t have time or the will to press your own)

¾ oz fresh lime juice

½ oz Velvet Falernum

Using a swizzle stick (purchase on Amazon/Cocktail Kingdom - if you want to look official) or barspoon - stir

Top off with more crushed ice

Garnish, lime wheel, a little Mint, and pineapple leaves or… Pineapple leaf, wedge of pineapple (⅙ of a round), cherry called a Pineapple flag

Chartreuse Colada recipe

Chill collins glass and add ice

In your Boston shaker add:

¾ oz mezcal, or white rum (depending on how adventurous you feel)

1 oz chartreuse

1.5 oz pineapple juice, fresh

1 tbsp coconut cream (thai kitchen is great)

1/2 oz lime juice

½ oz orgeat syrup

Ice

Garnish with pineapple leaves and a dash of nutmeg

Tips: making orgeat syrup

The Art of Drinking

Jules

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Website: joinjules.com

Brad

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Ep. 39: Mocktail - you can always add vodka, or tequila, or…

Wed, 02 Aug 2023 04:00:00 -0000

As home bartenders, we need to be prepared to serve guests who don’t drink alcohol. In this episode, Jules takes Brad to school on Mocktailing and the wide world of spirit free beverages and alternatives. She even leads us in a short story on the history of the mocktail.

Brad’s Mocktail

1oz fresh lime

1oz pineapple juice

½ raw agave syrup

Jalapeno 1-2 thin slice

Cilantro 1-2 sprigs

Mint 2-3 leaves

Muddle

Strain with hawthorn strainer and pour over large cube in chilled lowball glass.

Garnish with thin slice of jalapeno, cilantro sprig, and mint sprig on top of cube

Jules’ Cantaloupe Spirit Free Martini

In a cocktail shaker add

1/2 oz Basil syrup

4 oz cantaloupe juice

3/4 oz fresh lime juice

Sea salt

Add ice and shake.

Strain into a chilled coupe glass!

The Art of Drinking

Jules

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Website: joinjules.com

Brad

This is a Redd Rock Music Podcast

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Ep. 38: Hard to say, easy to make - Caipirinha and Brazilian Lemonade

Wed, 26 Jul 2023 04:00:00 -0000

The Caipirinha and its star ingredient, Chachaca are difficult to say, but give them the respect they’ve earned from their rich history. The national drink(s) of Brazil are easy to make and even easier to drink. Stick around for the tip today on how to deal with a hangover thanks to our friends, DrinkingBuddy (use code ARTOFDRINKING for a discount - this stuff WORKS)

How to make a Caipirnha
Toss your cachaca in the freezer along with your rocks glasses
Cut limes and remove pith: Cut 1 lime in half, end to end or pole to pole. Then cut in half again, end to end. That white spine running through the middle of the lime, pole to pole, is called the “pith”. Cut the pith out. Taking 2 quarter wedges, cut each into 3 or 4 more pieces - you’ll have 6 to 8 pieces.

In your shaker

Add 6 - 8 lime pieces
Add 3 bar spoons or 1 tablespoon of sugar to shaker
***If using ice directly from freezer, add a ½ oz of cold water to shaker (BUT NOT ICE)
MUDDLE MUDDLE MUDDLE
Pour contents of shaker into your chilled double rocks glass
Add 2 oz of cold cachaca to your shaker and swirl it around to pick up remaining sugar and lime flavor and bits
Pour into your glass
Add ice and stir topping off with more ice. Garnish with a sugar cane stick or lime.

Cachaca Brazilian Lemonade

In your blender add:

2 limes, ends trimmed, quartered
2 lemons, ends trimmed, quartered
1/2 cup sweetened condensed milk, plus more to taste depending on preference
4 cups water

Blend for about 10-15 seconds at high speed, then strain through a fine mesh strainer. Discard solids, or infuse some booze like a vodka or tequila, i mean why not?

In shaker add:

1.5 oz Cachaca
4 oz Brazilian Lemonade
Ice

Shake for 30 seconds, then strain into glass.

Garish with fresh lime wheels

Tip: avoiding and dealing with hangovers

DrinkingBuddy

Code: ARTOFDRINKING

Website: www.drinkingbuddy.com

IG: @DrinkingBuddyBrand

The Art of Drinking

Jules

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Brad

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Ep. 37: Hey bub, drink the Clover Club - Clover Club and Lillet Rose Clover Club

Wed, 19 Jul 2023 04:00:00 -0000

For whatever reason, the Clover Club isn’t on many cocktail menus and that is a dang shame! This pink beauty has all the right moves to make its way into your heart. Uncle Brad makes the classic and gives us the history behind the drink. Jules makes it with a twist, tipping her hat to Julie Reiner who brought the once lost Clover Club back from the ashes.

Clover Club:

Chill your coupe glass

In your boston shaker:

1 egg white

Grab your jigger

2 oz gin (London dry works great here, as does New Western - in this case I used Brockmans. Look for flavors that compliment raspberry - citrus is always a great compliment)

¾ oz raspberry simple syrup

¾ oz lemon juice fresh

DRY Shake it

Add LOTSA ICE small side of shaker

SHAKE IT AGAIN

Double strain into your coupe (hawthorn strainer and fine mesh strainer)

Garnish with 3 raspberries

Lillet Rose Clover Club:

In your shaker

1 egg white

1.5 oz gin

1/2 oz Lillet Rose

3/4 oz fresh lemon juice

1/2 oz simple syrup

4-5 raspberries, muddled

Dry shake

Add ice

shake again

Double strain & garnish with 3 raspberries

Tip: different types of gin

The Art of Drinking

Jules

TikTok: @join_jules

Website: joinjules.com

Brad

This is a Redd Rock Music Podcast

Learn more about your ad choices. Visit megaphone.fm/adchoices

Ep. 36: The Spritz Effect - Aperol Spritz and Como Spritz

Wed, 12 Jul 2023 04:00:00 -0000

If you’ve never tried an Aperol Spritz, you are simply missing out on life. They sell 300,000 per day, in the Veneto region of Italy, for a reason. This easy three ingredient drink simply MUST go in your cocktail rotation. Jules brings it with Como Spritz, introducing us to Cynar. Stick around for the history of Aperol.

Tips: Trying amaro’s, here are some recommendations

The Art of Drinking

Jules

TikTok: @join_jules

Website: joinjules.com

Brad

This is a Redd Rock Music Podcast

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Ep. 35: Some drinks never get old - Cherry Old Fashioned and Freezer Door Old Fashioned

Wed, 05 Jul 2023 04:00:00 -0000

The Old Fashioned could have its own season because there are 100’s of ways to make them. In this episode we make use of your Cherry Heering from the Singapore Sling episode and use it for a Cherry Old Fashioned. Jules blows Uncle Brad away with her Freezer Door Old Fashioned. Stick around for the history of Angostura Bitters.

Cherry Old Fashioned

Chill your double rocks glass

In a mixing glass pour

2oz Rye Whiskey (higher proof is better here)

¾ cherry heering

¼ simple syrup

1 dash orange bitters

2 dash of angostura aromatic bitters

Stir and strain into your chilled double rocks glass over a big chunk of ice

Garnish with Luxardo cherry’s

Freezer Old Fashioned

In a 750ml bottle of bourbon, pour out 6 oz (looks like you’ll need to make an old fashioned or two while you make this)

Add into the bottle:

2 oz demerara syrup

3/4 oz Luxardo cherry syrup

3/4 oz angostura

1/2 oz orange bitters

1 Orange peel, optional

Optional 2 oz water

Optional: 1 oz filtered water for dilution

Put the cap on, flipping upside down a few times to combine.

Place in the freezer to chill and serve over a fresh cube, about 3-4 oz

The Art of Drinking

Jules

TikTok: @join_jules

Website: joinjules.com

Brad

This is a Redd Rock Music Podcast

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Ep. 34: Interview with Hellqueen Cocktails, Elissa Dunn - tequila espresso martini

Wed, 28 Jun 2023 04:00:00 -0000

Elissa Dunn, formerly known as The Badass Bartender is now know as HellQueen Cocktails. She’s bartending at the famous Merc Bar in Phoenix and loves to see her fans while she’s working, just don’t get grabby with the garnishes. We talked with Elissa today about making an espresso martini, with tequila - mind blown! And then she opens our eyes to a whole new world with a variety of takes on the espresso martini. Of course we get into her story, war stories, and end (as always) with tips.

Tip: how to shake

In shaker add:

2oz Tequila

1oz chilled espresso

1oz coffee liqueur

.5oz simple syrup (more or less depending on the coffee liqueur you use)

Pinch of salt

Big chunk(s) or ice fresh from freezer (no wet ice - ICE MATTERS!)

Double strain into chilled coupe glass

Garnish with 3 espresso beans

The Art of Drinking

https://linktr.ee/hellqueencocktails

Hellqueen Cocktails (fka The Badass Bartender) - Elissa Dunn

@Hellqueencocktails

Merc Bar

2525 E Camelback Rd #120

Phoenix, AZ 85016

mercbaraz.com

@mercbaraz

Jules

TikTok: @join_jules

Website: joinjules.com

Brad

This is a Redd Rock Music Podcast

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Ep. 33: Gracias pirates and Puerto Rico - The pina colada (deconstructed) and bitter pina colada

Wed, 21 Jun 2023 04:00:00 -0000

The national drink of Puerto Rico needs to get back in the rotation. In this episode we cover the traditional Pina Colada, but then get a little funkey with a deconstructed pina colada and toss aperol into the mix for a bitter pina colada. Stick around for the story and a tip on how to make fire! Ooouu ahhhh.

Brad, I just want a regular pina colada. Here you go

In the blender add:

6oz pineapple juice

3 oz of coco real cream of coconut or coco lopez

1.5 oz of light rum, I like something with a little swagger like 3 star by Plantaion

1-2 c crushed ice

Blend it, and pour into your hurricane glass or pint glass

Garnish with pineapple wedge and cherry and play some Rupert Holmes

The deconstructed pina colada

Chill your coupe glass

Grab your mixing glass and bar spoon (pint glass and a soup spoon works too)

2 oz pineapple-infused Diplicatico aged white rum (Flor De Cana extra-dry works great too)

1.5 oz coconut water

1 tsp of Kalani coconut liqueur (Rum Haven works too)

½ tsp of 2:1 simple syrup

1 dash angostura bitters

Strain into your coupe glass

No garnish!

Bitter pina colada

In your blender add:

1.5 oz rum

¾ oz aperol

1 oz coconut cream, from the can like thai kitchen

1.5 oz pineapple juice, fresh

½ oz lime juice

½ oz orgeat syrup

Ice

Blend it and serve in pint glass

The Art of Drinking

Jules

TikTok: @join_jules

Website: joinjules.com

Brad

This is a Redd Rock Music Podcast

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Ep. 32: Season 3 Set-Up - here’s what you need

Wed, 14 Jun 2023 04:00:00 -0000

Season 3 of The Art Of Drinking we revisit spirits and liqueurs we introduced to you over the past 2 seasons pllus, you’ll get a chance to meet a few new ones. Speaking of “new ones”, we will be teaching you how to make at least 28 new cocktails this season and revisiting a few you’ve met in the past. Hey! It’s ok, there is more than one way to build a drink (looking at you #OldFashioned), and you need to know this stuff. So get ready, season 3 starts… now!

Tip: 3 drinks you need to have ready and how to build out your bar cart.

The Art of Drinking

Jules

TikTok: @join_jules

Website: joinjules.com

Brad

This is a Redd Rock Music Podcast

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Ep. 31 Are ju-crazy? - The Mint Julep and Buzzed & Wired

Wed, 26 Apr 2023 04:00:00 -0000

One of THE most UNDERRATED cocktails the Mint Julep takes a left turn and meets… Jules. Enough said.

Mint Julep

Silver/PewterJulep cup (if you can)

Double Rocks (if you can’t)

Julep Straw (if you got the julep cup, you better get the julep straw)

Lewis bag

Wooden hammer (it’ll probably come with the lewis bag)

In your glass:

8 mint leaves (but be sure to CLAP and ROLL the mint in the palm of your hand first)
2 oz of bourbon (Woodford… sure, but damn I love me some 4 roses)
½ oz demerara simple syrup (a little more if you like it sweeter)
2 dash angostura bitters
Give it a stir

(Add ice to your Lewis bag and beat the ever lovin’ crap out of it)

Add ice to your cup, and stir. Be sure you are pulling the mint from the bottom of your cut to the top, push it back down, and pull it up to the top again. Give it one more stir so all the mint isn’t at the top.
Add more ice so it mounds a little over the top of your glass
Take the top of a mint sprig (or two) and give it a clap or smack it a few times and place in your glass. Be sure to place it so the mint is close to your nose when you drink, you want the smell and the taste all at once. If you’re feeling extra bougie, add a raspberry, blackberry, even a few blueberries next to your mint sprigs.

Buzzed & Wired Julep

In a cocktail shaker add:

1 ounce bourbon
2 ounces cold brew or chilled espresso, hey now
½ ounce simple syrup
¾ ounce coffee liqueur
5 mint leaves
Ice

Moderate shake (don’t get angry)

Strain over freshly cracked ice and garnish with fresh mint

Tip: How to grow mint

The Art of Drinking

Jules

TikTok: @join_jules

Website: joinjules.com

Brad

This is a Redd Rock Music Podcast

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Ep. 30: Let’s be clear - Clarified Milk Punch and Spicy Clarified Mezcal Margarita

Wed, 12 Apr 2023 04:00:00 -0000

If you haven’t tried clarified cocktails, you simply haven’t lived! This episode is about where it all started and where it’s going! Uncle Brad brings the history and the very first recipe (documented) for Mary Rockett’s Clarified Milk Punch. Jules takes us into the future, or at least Mexico, with a Spicy Mezcal Clarified Margarita. Ouuu… fancy!

Mary Rockett’s Clarified Milk Punch - thank you Splendid Table

What you’ll need

2 cup brandy
2 cup water
1 cup whole milk
Zest strips of 1 lemon
Zest strips of 1 orange (navel orange is fine)
½ cup plus 1 tablespoon sugar
¼ plus 1 tablespoon lemon juice
¼ cup orange juice

Steps

In one container you are going to infuse your brand by combining 2 cups of brandy, lemon zest strips, and orange zest strips. Seal and let rest at room temp for 18 hours to 2 days.

When brandy infusion has completed its “resting”

What you’ll need

Discard zest strips from brandy infusion
In a large liquid measuring cup, large pitcher, bowl, container…. whatever it is, make sure it’s big enough to handle all liquid. For now, ONLY add 1 cup of milk. Set aside
In a large bowl whisk brandy infusion, water, sugar, lemon juice, and orange juice until sugar has dissolved
Pour brandy mixture into milk (spirit to milk… s to m). Gently stir curds with a spoon. Cover and refrigerate overnight to 24 hours
Line a fine-mesh strainer with a coffee filter or paper towel. A chinois (shen-wah) is ideal here. If using paper towels, make sure when you begin pouring the liquid into the strainer that it doesn’t sneak through the folds of the paper towel or over the top of the paper towel (or coffee filter). This is a slow process, so have patience… because you’re going to strain it following this same process one more time (replace filters and towels as needed)
Transfer the clarified punch to a lidded container (an empty 750ml liquor bottle works really well) and keep it in the fridge until you’re ready to serve
Pour into a chilled glass, over a chunk of clear ice, and give it a little fresh nutmeg garnish and slice of orange, lemon, or dried citrus

Spicy Clarified Mezcal Margarita

6 oz mezcal (or tequila)
2 oz chile liqueur
3 oz cointreau
3 oz fresh lime juice
2 oz simple syrup
4 oz whole milk

Steps

Stir together mezcal, chile liqueur, cointreau, lime juice, and simple syrup
In a separate large container add milk
Pour mezcal mixture into milk and gently stir curds
Let rest a few hours to overnight
Stain
Let sit for a couple hours/overnight
Line a fine-mesh strainer with a coffee filter or paper towel. A chinois (shen-wah) is ideal here. If using paper towels, make sure when you begin pouring the liquid into the strainer that it doesn’t sneak through the folds of the paper towel or over the top of the towel (or coffee filter).
Transfer the clarified margarita to a lidded container (an empty 750ml liquor bottle works really well) and keep it in the fridge until you’re ready to serve.
Serve by rimming a lowball glass with tajin or spicy salt and pour your spicy clarified mezcal margarita over a clear ice cube
Garnish with lime wheel and edible flowers (oh now that’s fancy!)

Tip: How to clarify your cocktails

Splendid Table

Website: www.splendidtable.org

The Art of Drinking

Jules

TikTok: @join_jules

Website: joinjules.com

Brad

This is a Redd Rock Music Podcast

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Ep. 29: Accepting Soggy Dollars for today’s cocktail - The Painkiller & Frozen Chiller

Wed, 05 Apr 2023 04:00:00 -0000

A classic tiki cocktail in its own right, that is synonymous with the Caribbean - it’s the Painkiller. According to a 2015 factoid, there have been over 4 million Painkillers served… I wonder how much higher that is today?! A painkiller is meant to alleviate your pains and worries while you sip away with the sunset and, with Jules’ frozen twist, it’ll be hard to imagine you’re not on a tropical vacation.

How to make the Painkiller:

In your shaker tin

2oz of Dark Rum (Pussers, I used Lemon Heart, Pussers, Mt. Gay - Barbados, and Cruzan were original)
1oz Coconut cream (coco lopez)
2oz Fresh pineapple juice (unsweetened if you don’t want to juice your own)
1 oz fresh orange juice

Shake it for 2 seconds

Fill your chilled collins glass up with ice

Strain over ice in your collins glass, tiki mug, or plastic cup

Garnish with fresh nutmeg

Toss a pineapple wedge in there if you want

Jules’ Frozen Chiller

1 oz. Dark rum

1 oz Mezcal

½ cup frozen pineapple juice

½ cup frozen mango

1 oz. coconut cream

1 oz fresh orange juice

½ oz strawberry syrup

Blend until smooth

Today’s tip: two ingredient cocktails!

The Art of Drinking

Jules

TikTok: @join_jules

Website: joinjules.com

Brad

This is a Redd Rock Music Podcast

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Ep. 28: The best spirit you’re not drinking - Pisco Sour

Wed, 29 Mar 2023 04:00:00 -0000

One of the biggest blindspots in the spirits world is Pisco. The history is as complex and interesting as the spirit itself. You should be drinking Pisco, and if you’re not, now is the time to try it. In this episode we give you the BEST Pisco Sour cocktail recipe (you’ll ever have) and of course a Pisco Sour recipe with a Join_Jules twist, guava Pisco Sour.

Pisco Sour Cocktail Recipe

Chill your coupe glass

In your Boston Shaker (big side), add

1 Egg white
2oz. Pisco - small batch is best (I used Suyo Pisco No.1 - it’s amazing)
½ oz lime
½ oz lemon
¾ oz simple

Dry Shake for 30 seconds - HARD!

In your Boston Shaker (small side), add

Copious amounts of ice to your shaker

Shake for another 20 seconds

Double strain into your chilled coupe glass and add

5 dash Angostura bitters, pretend it’s connect the dots and you’re making the circle first, then take a toothpick and connect the dots

Guava Pisco Sour Cocktail Recipe

Chill your coupe glass

In your Boston Shaker (big side), add

1 egg white
2 oz Pisco
3/4 oz lime juice
1 oz guava nectar
1/4 oz agave syrup

Dry Shake for 30 seconds - HARD!

In your Boston Shaker (small side), add

Copious amounts of ice to your shaker

Shake for another 20 seconds

Double strain into your chilled coupe glass and add

Tip: How to taste (sip) alcohol and what to look for

Shout out to Suyo

IG: @suyopisco

Website: www.suyopisco.com

The Art of Drinking

Jules

TikTok: @join_jules

Website: joinjules.com

Brad

This is a Redd Rock Music Podcast

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Ep. 27: I fly like paper, get high with @LikeableCocktails - Paper Plane

Wed, 22 Mar 2023 04:00:00 -0000

We are talking with Global Bartending Champ, Cocktail Consultant, Spirits Expert, Cocktail Judge, and all around great human, Kaitlyn Stewart of Like-a-ble Cocktails. Kaitlyn shares her story, some of her tips and tricks, as well as what she looks for when judging cocktail competitions. Oh… we talk about the Paper Plane too!

(the perfect) Paper Plane

This is an equal parts cocktail, so if you got a big glass, up it to 1 oz each.

Chill your coupe glass

In your shaker add

¾ oz - Bourbon (90 proof - 100 proof) - if using lower proof, up the amount of bourbon
¾ oz - Amaro Nonino (Amaro Montenegro works here too)
¾ oz - Aperol
¾ oz - Lemon juice (fresh)
Ice

SHAKE!!!! For 20 seconds

Double strain into your chilled coupe glass

Garnish with a mini-paper plane 🙂

Tips: Kaitlyn gives her top tips: Shaking with ice, creating drinks, using salt and acids

Kaitlyn Stewart - Like-a-ble Cocktails:

IG: @likeablecocktails / @k8os

Tik Tok: @likeablecocktails

The Art of Drinking

Jules

TikTok: @join_jules

Website: joinjules.com

Brad

This is a Redd Rock Music Podcast

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Ep. 26: Laddie, you got to whip it - Irish Coffee and Irish Coffee Milkshake

Wed, 15 Mar 2023 04:00:00 -0000

In this episode we talk about the history of Irish coffee, you’ll learn how to drink Irish whiskey, and how to make the BEST Irish coffee and BEST Irish coffee milkshake. Need we say more?

Irish Coffee

Warm a 6oz coffee mug / glass (clear is best if you want to show off)

Add 2 sugar cubes to mug / glass
Add 4 oz freshly brewed coffee - smooth and dark blends are best
Stir until the sugar dissolves
Add 1.5 oz of Irish Whiskey (only @tullamoredew will do)
Stir one more time (this is the last time you’ll stir)

In another container, lightly whip 1 oz of heavy cream (heavy whipping cream is the same thing)

In one hand hold your bar spoon so the spoon faces up and just under the surface of the coffee. With your other hand, pour your lightly whipped cream into the center of the spoon so the cream floats on top of the beverage. If you did it right, you’ll see a defined line between the cream and the coffee below.

Sip your drink through the cold cream and never ever (EVER) stir your cream into the coffee.

Irish Coffee Milkshake… ya baby!

In a blender

Add 2-3 Scoops vanilla ice cream
2 oz irish whiskey
¾ oz coffee liqueur
4 oz cold brew
½ oz brown sugar syrup, or maple syrup (uh, that’s Canadian)

Blend until smooth

Pour into your old school milk shake glass

Garnish: crushed up thin mints or dusting of chocolate

Tip: How to drink Irish Whiskey

The Art of Drinking

Jules

TikTok: @join_jules

Website: joinjules.com

Brad

This is a Redd Rock Music Podcast

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Ep. 25: Marg Shmarg, drink a Paloma! - Paloma & Pompelmo

Wed, 08 Mar 2023 05:00:00 -0000

Margarita is nice, but Paloma is her funner sister (yes, “funner” is a word). In this episode we talk about a mid-century classic that didn’t become popular in the states until the 2000’s, and man what a miss that was! Learn why this drink needs to be among your “go to” cocktail recipes. Oh, and just because we love our listeners SO much, we present to you 3 drinks!

Paloma (with just Squirt and Tequila)

Fill collins glass with ice, add salted rim if your bougie (before you add ice)
Squeeze quarter lime in glass
Add 2-3 oz Tequila
Add Squirt

Give it a stir with your bar spoon

Garnish with lime wheel

Brad’s Bougie Paloma

Rim collins glass with Tajin and add cracked (or fridge) ice

In shaker Add 2 oz of reposado Tequila (I used Cimaron)

Add ½ oz fresh grapefruit juice
Add ½ oz fresh lime juice
Add ¼ oz simple syrup

SHAKE

Top off with homemade grapefruit soda
Garnish with lime wheel and grapefruit slice gelatin-shot

Find homemade grapefruit soda and gelatin-shot recipe at www.joinjules.com/podcast

Pompelmo (aka Jules’ Frozen Italian Paloma)

In blender add:

2 cups Tequila
1 cup Campari
1 cup Grapefruit juice
½ cup Fresh lime juice
½ cup Fresh orange juice
2 Tbsp Simple syrup
2 cups Sparkling water
1 Cup ice

Pulse until smooth like a slushee

Pour into glasses (or pitcher)

Garnish with grapefruit wheel, orange wheel, and/or lime wheel

Tip: Smoking cocktails (and no, the Paloma is not smoked… but Jules will try at some point)

The Art of Drinking

Jules

TikTok: @join_jules

Website: joinjules.com

Brad

This is a Redd Rock Music Podcast

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Ep. 24: The char-truth about Chartreuse - Last Word and Oaxacan Last Word

Wed, 01 Mar 2023 05:00:00 -0000

One of the best stories in the history of alcohol has to be the history of Chartreuse. In this episode we deep dive into it’s history and highlight one of the most popular drinks featuring this ancient green elixir of long life, the last word. Jules gives the last word aa zhuzh with her favorite spirit, mezcal (and an egg white).

Last word

.75oz green chartreuse
.75oz london dry style gin
.75oz maraschino liqueur
.75oz fresh lime juice
Shake for 20-30 seconds
Double strain into chilled coupe glass
Garnish with Luxardo cherry (or two, you deserve it)

Oaxacan last word

1 oz mezcal
1 oz lime juice
1 oz maraschino
1 oz green chartreuse
1 egg white
Dry shake for 30 seconds
Shake again with ice for another 20 seconds
Double strain into chilled coupe
Top with soda water

The Art of Drinking

Jules

TikTok: @join_jules

Website: joinjules.com

Brad

This is a Redd Rock Music Podcast

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Ep. 23: The Singapore Sling and interview with Liba Spirits Co-founder, Devon Trevathan!

Wed, 22 Feb 2023 05:00:00 -0000

This episode features our very first interview, ever! We talk to Devon Trevathan, co-founder of Liba Spirits, a nomadic spirits company that combines distilling and travel - seriously, this is cool. She is also a talented Sr. Writer for Artisan Spirit Magazine, a magazine for craft distillers and their fans. Of course we talk about the Singapore Sling and get into its history, but also topics such as distilling rum, vodka, and gin, the story behind Liba’s 1643 Alpine Gin (which is amazing BTW), what to order in a dive bar, and many more topics. It’s a fun conversation with a wise industry professional who is all about better drinkin’. You’ll want to check this episode out, check Devon out, and check out Liba Spirits! See below for more information on all of that.

Singapore Sling

Shaker, hawthorn strainer, and I did double strain to get the lil bits out

1 ½ oz gin 1643 alpine gin
½ oz cherry heering
¼ oz cointreau
¼ oz benedictine (DOM)
1 ½ oz fresh pineapple juice
½ oz fresh lime juice
⅓ oz homemade grenadine
1 dash angostura bitters

Give it a little shake to cool it off - about 20 seconds

Double strain into your chilled collins glass

Garnish with pineapple wedge and a cherry

Grenadine

2 cups pomegranate juice
2 cups sugar
3 tablespoon of fresh lemon juice

Bring to simmer over medium heat, while stirring, remove from heat and let cool to room temp

Liba Spirits

Website: www.libaspirits.com

IG (and everything): @libaspirits

Devon Trevathan

IG (and everything): @devontrevathan

Bourget Imports

Websote: www.bourgetimports.com

IG: @bourget_imports

The Art of Drinking

Jules

TikTok: @join_jules

Website: joinjules.com

Uncle Brad

This is a Redd Rock Music Podcast

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Ep. 22: Mardi Gras!!! - The Hurricane and a cocktail to be named!

Wed, 15 Feb 2023 05:00:00 -0000

Brad gives us the history and recipe to the a Hurricane and Jules comes up with a wild creation that needs a name.

Tip: Knowing the difference in Rum

Hurricane with Fassionola:

In your shaker add:

2 oz Dark (aged) rum
2 oz Light rum
2 oz Fassionola syrup
1 oz lemon
1 oz lime
Ice

Hurricane without Fassionola

In your shaker add:

2 oz Dark (aged) rum
2 oz Light rum
2oz Passion fruit juice
1oz Orange juice
.5oz Grenadine
.5oz Simple syrup
.5oz Lime juice

SHAKE IT for 20 - 30 seconds

Strain into 20 oz. Hurricane glass with ice

Garnish with orange and cherry taco

A drink without a name:

In your shaker add:

1.5 oz White Rum
1.5 oz Dark Rum
1 oz orange juice
1 oz lime juice
3/4 oz passion fruit puree (i used a jalapeno puree we made last year and OMG)
½ oz grenadine
½ oz Green Chartreuse
1 oz Coconut Milk

Double strain into a hurricane or wine glass filled with ice.

Garnish with a lime wheel and/or cherry!

The Art of Drinking

Jules

TikTok: @join_jules

Website: joinjules.com

Brad

This is a Redd Rock Music Podcast

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Ep. 21: Your bloody needs a buddy - The Bloody Mary and Michelada

Wed, 08 Feb 2023 05:00:00 -0000

Brad gives his take on the classic Bloody Mary and introduces us to the “snit” and loads of good ideas for zhuzhing up this classic. Jules makes a mouth watering Michelada! Stick around for the history of the Bloody Mary and her long lost friend, the “snit”.

To make your bloody mix, this serves 4 btw. In your blender you will add

2 c. tomato juice (V8 Vegetable juice works great)
2 tbsp of lemon juice
2 tbsp of lime juice
1 tbsp of Worchester sauce
2 tsp of prepared horseradish
¼ cup of Pickle Juice
¼ tsp of garlic powder
½ tsp of celery salt
½ tsp or coarse black pepper
Blend until smooth

In your shaker, add 6 oz of bloody mary mix, 2 oz of Vodka

Shake with ice

Rim your Collins glass with celery salt, kosher salt, or bacon salt

Fill half of a Collins glass with ice, with a hawthorn strainer pour in your bloody mary into the glass.

Garnish with whatever you want! Traditional garnish is a celery stalk (with leaves)

Michelada

Rim your pint glass with chamoy & tajin

Add to pint glass:

½ Lime juiced
2 oz Tomato Juice, Clamato juice
1-2 dashes Tobasco
1-2 dashes Worchester sauce
1 dash Cholula
Pinch Ceyenne pepper
Pinch Black Pepper
Pinch Celery Salt
1 oz Tequila
Top off with Mexican Beer: Tecate, Modelo, Dos xx

The Art of Drinking

Jules

TikTok: @join_jules

Website: joinjules.com

Brad

This is a Redd Rock Music Podcast

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Ep. 20: The sober preacher’s feature - The Ramos gin fizz and the violet fizz

Wed, 01 Feb 2023 05:00:00 -0000

A drink invented by a preacher who didn’t drink, it must be good. This drink is the holy grail of brunch drinks and it’s hard to stop at just one, but don’t let Henry catch you drinking too many.

Ramos gin fizz

In your shaker, big side add

Egg white
2oz gin
½ oz lime
½ oz lemon
¾ oz rich Simple syrup (or 1 oz of regular simple)
6 drops Orange flower water
Hit it with a few drops (2) of vanilla extract - if you want
¾ oz heavy cream - last because it will curdle if it sits too long

SHAKE the ever loving hell out of it, with ice for 30 seconds - 1 min, the longer the better.

Collins glass out of the fridge, add a little soda water to the bottom of the glass (about 1 fingers width)

Pour contents of shaker, from a height that’s a little higher than you normall would pour from (because you want the drink to splash and emulsify a little more in the bottom of your glass)

Let your drink rest for 1 - 2 minutes while you clean up your mess

Then add a little more soda water to the empty shaker, and shake it just a few seconds - top off your glass

Garnish with an environmentally responsible straw in the middle of the drink - if you made the drink well the straw will stand straight up.

Violet fizz

Lavender syrup:

Equal parts water + sugar about 1 cup for each and 3-4 lavender flowers

Big shaker add:

1 egg white
2oz gin
½ oz creme de violette
½ oz lime
½ oz lemon
¾ oz Lavender Simple syrup
6 drops Orange flower water
Hit it with a few drops (2) of vanilla extract, per brads recipe
¾ oz heavy cream

Reverse the dry shake here, I think it makes for an easier assembly.

Add ice and shake the hell out of it, at least 1 minute.

Open that cocktail shaker and strain into the other side of the shaker so the ice does not go into the shaker.

Now, take a hand frother and froth the hell out of it for at least 1 minute if not two.

No straining necessary here, just pour the mixture ¾ of the way into a tall Collins glass.

Top with that soda water and float the remaining cocktail to lift the drink up.

Garnish with a fresh lavender flower and put a straw in that bad boy, pat yourself on the back, and enjoy

Top it after it settles if you don’t get it right away

The Art of Drinking

Jules

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Brad

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Ep. 19: The secret (bourbon) handshake - The Boulevardier… plus a frothy friend

Wed, 25 Jan 2023 05:00:00 -0000

So maybe you didn’t like the Negroni, give Camapari another chance because it’s with your good friend, Bourbon. If you loved the Negroni, you’re in luck, more Campari fun ahead. Maybe neither floats your boat, you should STILL listen to this episode. Someone important in your life might be a Bourbon and Camapri lover and the history is pretty… pretty… pretty good!

The Boulevardier

Place double rocks glass in the freezer

In mixing glass add:

Ice (large chunks if you have them - fridge ice is fine)
2oz bourbon
.75oz campari
.75oz sweet vermouth

Give it a 20 - 30 second stir

Grab your double rocks, add big chunk of ice

Using Hawthorn strainer, strain cocktail into double rocks glass

Garnish with orange peel, give it a little squeeze to express the oils, rub the rim of the glass and place in drink

LET THE DRINK MELLOW for a minute or two before drinking

Boulevardier Sour:

In a shaker add

1 egg white
1.5 oz Bourbon
¾ oz Sweet Vermouth
1 oz Amaro Nonino, or Campari
½ oz lemon juice
½ oz simple syrup

Using a hand frother to froth the egg white.

Add ice and shake!

Double strain into a chilled coupe and garnish!

The Art of Drinking

Jules

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Brad

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Ep. 18: Doctor’s orders - The Hot Toddy and Hot Negroni

Wed, 18 Jan 2023 05:00:00 -0000

As the story goes, and there’s more to this story, the Hot Toddy was a drink doctors would prescribe to cure what ails you. Like a warm hug on a cold night, the Hot Toddy is there to embrace you in its spirit-honey-citrus goodness. Jules throws a curveball and serves up a Warm Negroni, honestly… it’s really good, but you’ll have to decide which you like best. Don’t miss this episode!

How to make the Hot Toddy

Put on a kettle of water and heat it up (but no need to bring to boil)
Grab a warmed mug (8oz - 10oz)
Add 1 Tblsp of (good) Honey
Fill mug halfway with hot water and stir to get honey off tablespoon
Add 1.5oz. of Dark Rum
Add .5 oz. of Amaretto liqueur
Add lemon wheel
Top off with hot water
Zest nutmeg over the top

How to make the Hot Negroni

Warm your mug (you could do this for the Hot Toddy too)
Add .5 oz. honey syrup (half honey and hot water)
Add 1 oz. of gin
Add 1 oz. of sweet vermouth
Add 1 oz. of Campari
Splash (.25 - .5 oz. of fresh squeezed orange juice (blood orange if you have them)
4 - 5 oz. of hot water
Orange wedge garnish (in the glass)
Star anise (optional)

The Art of Drinking

Jules

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Brad

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Ep. 17: OMF(75)G - The French 75 meets a spicy friend

Wed, 11 Jan 2023 05:00:00 -0000

Quite possibly one of the best drinks ever invented meets Jules and her spicy friend Ancho Chili liqueur. Don’t let the glass fool you, this drink has some kick… and if you stick around for the history behind the drink, you’ll learn how this seemingly innocent cocktail earned its name.

How to make the French 75

Chill your flute glass in the freezer
Make your simple syrup: bring 1 cup sugar and 1 cup water to a boil and let cool to room temperature
Squeeze your lemons because you want FRESH lemon juice: 1 lemon per drink should do the trick

(Don’t forget to peel your garnish from the lemon first!)

In the big side of your 28oz/18oz Boston shaker add:
1.5oz Plymouth Gin
.75 lemon juice
.5 simple syrup
In the small side of your 28oz/18oz Boston Shaker add
Ice - fill it up about ¾ of the way
SHAKE IT LIKE YOU’RE MAD AT IT
Double strain (hawthorn strainer + mesh strainer) into your flute glass
Top off your flute glass with Brut Champagne (I used Bollinger - you don’t have to, just make sure it’s not to “lemony” and my god don’t use Prosecco
Garnish with a lemon twist

Jules’ Spicy French 75

Chill your coupe glass in the freezer
Make your simple syrup: bring 1 cup sugar and 1 cup water to a boil and let cool to room temperature
Squeeze your lemons because you want FRESH lemon juice: 1 lemon per drink should do the trick

(Don’t forget to peel your garnish from the lemon first!)

Squeeze your Grapefruit… you know why
In the big side of your 28oz/18oz Boston shaker add:
1.5oz Gin
.5oz Chile liqueur
.5 oz lemon juice
.5 oz Grapefruit juice
.5 oz simple syrup
In the small side of your 28oz/18oz Boston Shaker add
Ice - fill it up about ¾ of the way
SHAKE IT BECAUSE NOW YOU ARE MAD AT IT
Double strain (hawthorn strainer + mesh strainer) into your coupe glass
Top off your flute glass with Brut Champagne (I used Bollinger - you don’t have to, just make sure it’s not to “lemony” and my god don’t use Prosecco
Garnish with a dehydrated citrus wheel, lemon twist, or grapefruit twist

The Art of Drinking

Jules

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Brad

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Ep. 16: Set-Up #2 - what to expect (buy) for the next 15 episodes

Wed, 04 Jan 2023 05:00:00 -0000

Jules and Uncle Brad kick off the 2nd season of The Art Of Drinking by letting you know what to buy and what to expect for the next 15 episodes (30 drinks!). We are making a few tweaks, based on your feedback - so keep the comments coming! Visit us at the social links below and let us know what’s on your mind. Happy 2023 and thank you for listening!!!

The Art of Drinking

Jules

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Website: joinjules.com

Brad

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Ep. 15: It’s beginning to look a lot like.. A Holiday Cocktail Special

Wed, 14 Dec 2022 05:00:00 -0000

A special Holiday episode to help inspire you for your next Holiday party. This time, we are collaborating with C&H® Sugar to create TWO homemade simple syrup recipes perfect for today's recipe and so many more cocktails this Winter season. Today Brad is making a Fig Old Fashioned and Jules is making a Cranberry Holiday Margarita, you ready?

Here’s what you’ll need

Brad’s:

C&H® Turbinado Sugar

Water

Dried Figs

Bourbon

Bittercube Trinity Bitters

Mixing Glass

Hawthorne strainer

Mixing spoon

Rocks glass

Saucepan

Fine mesh strainer

Jules’:

C&H® Turbinado Sugar

Water

Cranberries

Cinnamon Sticks

Tequila

Orange Liqueur

Limes

Oranges

Shaker

Jigger

Saucepan

Strainers

Glass jars

The Art of Drinking

Jules

Brad

Get today’s recipe: https://www.chsugar.com/recipe/holiday-cranberry-margarita?utm_source=JOINJULES&utm_medium=Influencer&utm_campaign=Holidays%20FY23

Order C&H® Sugar: https://bit.ly/joinjules_ch

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Ep. 14: Gettin’ goonie with it - The Blood And Sand

Wed, 09 Nov 2022 05:00:00 -0000

Finally, a Scotch drink, but not any Scotch drink… the Blood And Sand. We just don’t drink enough of them. Uncle B teaches you how to make an awesome Blood and Sand while Jules adds a little zhuzh with red wine and eggwhite. Make your drink and listen to the history of the Blood and Sand, and even more interesting history on the Savoy in London.

Definition of “goon”: to consume something so quickly, you are unable to share with others.

How to make, the Blood And Sand

Chill your coupe glass

In the large half of your shaker

.75oz orange juice

.5 tsp lemon juice

.5 oz sweet vermouth (punta mes and dolin rouge)

.5 oz Cherry Heering

1 oz Scotch Balvenie Double Wood 12 year

Add ice and SHAKE

Double strain into glass (hawthorn strainer and fine mesh strainer)

Garnish with a luxardo cherry

OMG So Good Blood And Sand

1 oz Scotch

1 oz sweet vermouth

1 oz cherry liqueur

½ oz lemon juice

½ oz red wine

Add to a shaker, dry shake

Add ice shake again

Double strain into chilled coupe glass

Garnish w/ a dehydrated citrus wheel OR lemon twist

Tip: When to shake vs. when to stir your drink, our favorite bars, and what to expect next season.

The Art of Drinking

Jules

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Brad

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Ep. 13: Give us 3 chances - The Negroni and Smoked Thyme Bianco Negroni

Wed, 02 Nov 2022 04:00:00 -0000

This is a classic drink that you MUST give a chance, and let’s make that 3 chances mmm k? Uncle B will give you the perfect recipe and Jules, takes it in another direction that will blow you away! Stick around for the story on the Negroi sipping your home crafted masterpiece.

Want to make it ahead of time? Here are your directions.

Classic Negroni:

Chill your rocks glass

In mixing glass add:

Ice

1oz Sip Smith gin

1 oz of Cocchi sweet vermouth

1 oz of Campari

Stir in mixing glass for 20-30 seconds

Add ice to rocks glass

Strain using hawthorn strainer into chilled rocks glass

Garnish with orange twist or dried blood orange citrus wheel

Smoked Thyme Bianco Negroni

Make your thyme syrup… ah hem, ahead of time: 1c water 1c sugar +4-6 tyme springs (simmer 3 - 5 min and let cool)

Shaker:

1.5 oz Sip Smith

1oz lillet blanc

.75oz Suze

.75oz lemon juice

.5oz thyme syrup

Eggwhite

Smoke glass (with dried piece of thyme)

Dry shake

Add ice and shake again

Double strain into coupe

Garnish with thyme sprig

Tip: Different types of vermouth and how long to store vermouth

The Art of Drinking

Jules

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Brad

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Ep. 12: The 411 on the 212 - The BEST Manhattan ever and Jules’ delicious riff

Wed, 26 Oct 2022 04:00:00 -0000

This week we learn about the contested history behind the Manhattan, how to make the BEST Manhattan cocktail you’ll ever have, and Jules takes the classic and puts an incredibly delicious RUM Toddy twist on this timeless classic

How to make the best dang Manhattan you’ll ever have:

Chill a martini glass or coupe in the freezer or by packing the glass with ice.
Make your vermouth blend ½ Punta Mes ½ Dolin Rouge
Add to mixing glass
2.5 oz rittenhouse rye
¾ oz vermouth blend
2 dash angostura
Add ice to mixing glass
Stir with a bar spoon for 30-45 seconds.
Use hawthorn strainer and strain mixture into chilled martini glass
Garnish with luxardo cherry

How to make the Jules Rum-hattan Toddy

Grab a mug and add
2 oz rum
1 oz sweet vermouth
2-3 dashes orange bitters
2 dashes angostura
½ orange squeezed
Optional: splash luxardo cherry syrup
3-4 oz hot water
Stir together
Garnish with fresh orange slice and cinnamon stick

Tip: Use your Vermouth before it expires (6 months) and keep your Vermouth in the fridge.

The Art of Drinking

Jules

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Brad

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Ep. 11: If you haven’t had a Sidecar, you haven’t lived - Sidecar and Sparkling Sidecar

Wed, 19 Oct 2022 04:00:00 -0000

The Sidecar has been a popular cocktail since inception around WWI and the jury is still out on who invented it, but we try to sort that out. This is also the cocktail that inspired Jules to launch her career in mixology. You don’t wan to to miss this episode

SIDECAR and rich simple syrup

Making simple syrup, 2 cup demerara sugar to 1 cup water - bring to boil, simmer for 5 Let cool

Chill your coupe glass

Juice your lemon

Sprinkle some granulated sugar on a small plate

Grab your glass from freezer

Rim halfway around top of coupe glass w/lemon wedge and dab in sugar

Add to shaker

¼ oz of Rich (2:1) demerara sugar
¾ oz of lemon juice
¾ oz of Cointreau or Dry Curacao
2 oz of cognac
Ice (in small side)

SHAKE! IT!

Double strain into coupe glass

Garnish with orange peel

SPARKLING SIDE CAR

Chill your coupe glass

Juice your lemon

Grab your glass from freezer

Rim halfway around top of coupe glass w/lemon wedge and dab in sugar

Add to shaker

1½ oz of Cognac
¾ oz Cointreau
¾ oz lemon juice
½ oz pear liqueur

SHAKE! IT!

Double strain into coupe glass

Top of with bubbles (campegne)

Garnish with dehydrated citrus wheel

Tip: Ordering a drink; up, neat, or on the rocks. What does that mean?

The Art of Drinking

Jules

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Brad

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Ep. 10: The O.G. - The Martini and Passion Fruit Vanilla Martini

Wed, 12 Oct 2022 04:00:00 -0000

In this episode we make the OG Martini, but in this case the OG refers to “Original Gin”. Jules puts a passion fruit and infused vanilla vodka spin on it, then Brad gives us the backstory on the history of the classic Martini.

The Martini

Remember - the ratio of Gin to Vermouth is 2 parts to 1 part

3 oz of Gin (Plymouth or your favorite London Dry)

1½ oz dry vermouth (Dolin or Nolly Pratt)

Add ingredients to mixing glass and stir (with bar spoon) for 30 seconds with large chunks of ice (if you have it)

Place hawthorn strainer on top of mixing glass and pour into chilled martini glass

Garnish with lemon twist, olives, or a cocktail onion (and call it a “Gibson”)

Passion Fruit Vanilla Martini

1.5 oz Vanilla vodka

¾ oz Passion fruit liqueur

1 oz Passion fruit puree

½ oz Vanilla syrup (1 cup water + 1 cup Sugar + stir in 1 tbsp vanilla extract)

½ oz Lime juice

Small glass of Prosecco or chilled champagne

Ice

Add everything but prosecco or champagne to shaker

Double strain into a chilled coupe glass

Serve with a glass of chilled prosecco or champagne

Tip: How to order a Martini at the bar

The Art of Drinking

Jules

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Brad

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Ep. 9: Pick me up… then lay me down - The Espresso Martini and Mexican Carajillo

Wed, 05 Oct 2022 04:00:00 -0000

Learn how to make 2 beautiful cocktails; the Espresso Martini and its Spanish cousin with a Mexican twist, the Carijillo. Then sit back as Uncle Brad gives us the backstory on the Espresso Martini and its creator, and father of London’s cocktail scene.

What to buy

Espresso Martini:

Vodka

Espresso

Espresso beans for garnish

Coffee liqueur

Sugar for simple syrup

Ice

Coupe glass

Boston shaker

Hawthorn strainer

Fine mesh stranger

For Jules’ Carajillo:

Tequila

Licor 43

Espresso

Ice

Orange

Rocks glass

Boston shaker

Hawthorn strainer

Fine mesh stranger

Tip: using proper sized ice in your home bar

The Art of Drinking

Jules

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Brad

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Ep. 8: 50 shades of sour - Whiskey (Boston) Sour and Amaretto Sour

Wed, 28 Sep 2022 04:00:00 -0000

This cocktail is a Sour, and a Sour is a blueprint for so many other cocktails. You need to know it! Brad adds egg to his Whiskey Sour and turns it into a Boston Sour - it’s that easy. Jules takes an Amaretto Sour and packs some additional stone fruit excitement into her cocktail. No show is complete without a story about where the cocktail came from.

Tip: Perfecting your frothy eggwhite, using modern technology - where has this been all my life?

Whiskey Sour

Bourbon (your favorite)

Lemons for lemon juice

Medium eggs for egg white

Bitters because I said so (I used Trinity Bitters by Bittercube… you’re welcome)

Sugar for simple syrup

Luxardo cherries

Boston Shaker

Jigger… if you don’t know this by now

Hawthorn strainer

Mesh strainer

Ice

Coupe or Nick and Nora glass

Amaretto Sour zhuzhed by Jules

Amaretto & Bourbon

Peaches for peach puree

Lemons

Sugar for simple syrup

Luxardo cherries, get the good stuff

Eggs!

Ice

Boston Shaker

Jigger

Rocks glass

The Art of Drinking

Jules

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Brad

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Ep. 7: Whatcha’ batching about? - Fish House Punch and batched-n-clarified Last Word

Wed, 21 Sep 2022 04:00:00 -0000

Considered to be America’s “first punch”, the history of the Fish House Punch is as delicious as it is interesting. Speaking of interesting, Jules goes off the rails and makes a clarified batched Last Word. Zany times ahead.

Fish House Punch (serves 25 or 12 if they are thirsty)

Jamaican Amber Rum (Plantation is a favorite)

Cognac

Peach Brandy

Water

Lemons

Sugar

Measuring cups

Punch bowl or bucket!

Punch glasses

Block of ice

Boat oar (optional)

Clarified Last Word (serves 4)

Green Chartreuse

Gin

Maraschino liqueur

Whole milk

Limes

Citrus squeezer

Jigger

Glass jars

Strainer

Coffee filters, or paper towels

Strainer

Clear ice

Rocks glass

Bar spoon

Tip: When batching cocktails, unless the recipe calls for more than 5, you need to pay attention to taste as citrus and sugar seem to become more intense when making 6 or more at once. If you don’t have the time to experiment, just make and batch your cocktails into groups of 5 and bottle them up.

Batching cocktails, ratios, when to add bubbles, when to add ice

The Art of Drinking

Jules

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Brad

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Ep. 6: Tiki drama, or trauma - The Mai Tai

Wed, 14 Sep 2022 04:00:00 -0000

Great drinks, and a great story. Two tiki titans clash over the Mai Tai. Jules tries to break Brad’s spirit with her twist on a classic version of the Mai Tai. You don’t want to miss this episode and you DEFINITELY want to add the Mai Tai annnnd the twist Jules gives it to your repertoire.

Episode Tip: How to use the Mint garnish, there really is a strategy here. You got to slappa da mint.

What you need to buy

Mai Tai

Martinique Rhum Agricole

Dark Rum (Plantation Jamaican Style Rum works great)

Orange Curacao

Orgeat syrup (you’ll want to buy this and it can be found in certain liquor stores or online)

Sugar for simple syrup

Limes

Oxacan Mai Tai

Mezcal

Orange curaçao

Orgeat syrup (you’ll want to buy this and it can be found in certain liquor stores or online)

Limes

Coconut cream (not cream of coconut)

Fresh mint

The Art of Drinking

Jules

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Brad

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Ep. 5: Saz life - The Sazerac

Wed, 07 Sep 2022 16:00:00 -0000

An American classic, debated to be American’s first cocktail. Brad shares the interesting history of the Sazerac cocktail and how to make the perfect Sazerac in your home bar. Jules puts her twist on this cocktail using fresh peach - what? Then we close out the episode with a hot tip on how to master the citrus twist. Yeah, you don’t want to miss this one.

What to buy

Sazerac:

Rye Whiskey

Demerara sugar

Peychaud’s bitters

Absinthe

Lemon

Mixing glass

Barspoon

Rocks glass

Peach Sazerac

Peach infused whiskey

Peychaud's bitters

Walnut bitters

Peach puree (stick with me here)

Brown sugar syrup

Absinthe rinse

Egg white

Jigger

Cocktail shaker

Episode tip: Mastering the citrus twist

The Art of Drinking

Jules

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Brad

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Ep. 4: You’re te-killin’ me smalls - The Margarita

Wed, 31 Aug 2022 16:00:00 -0000

We are not sure what’s more messed up, the history of the Margarita or the fact that too many are made with plastic bottles of neon margarita mix. In this episode, Uncle Brad tries to decode the history of the margarita while giving listeners the finer points on making this popular classic the RIGHT way. Of course, Julianna brings “it” and teaches listeners how to make the margarita, the JULES way. Both are delicious, both will level up your home bartending game.

Margarita:

Reposado tequila

Limes

Orange liqueur

Salt (coarse / flakes)

Sugar (if wanting to add a bit of simple syrup - to taste only)

Ice

Rocks glass

Boston Shaker

Hawthron strainer

Jigger

Citrus Squeezer

Jules Zhuzhed up Margarita

Here’s what you’ll need that wasn’t on Brad’s List:

Tequila, preferably a blanco or a Mezcal

Dried Hibiscus Flowers

Cinnamon sticks

Ground cinnamon

Dehydrated Lime Wheel

The Art of Drinking

Jules

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Brad

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Ep. 3: Give gin another chance - Gin & Tonic

Wed, 24 Aug 2022 16:00:00 -0000

Maybe you’ve had a bad experience with gin, if so, just give gin another chance! Uncle Brad gives you the perfect proportions for making the ideal Gin & Tonic while Jules puts an awesome spin on it and takes it to the next level. Once you’ve learned how to make a proper G&T, Uncle Brad will tell you the history of the cocktail and its roots in medicine and the BRN.

Want to make it along with us. Make sure you have

Proper G&T

Double rocks glass
Gin (I used Plymouth Gin)
Tonic (I used Fever Tree)
Limes
Ice
Jigger 1oz / 2oz

Jules's G&T

Balloon glass
Grapefruit
Elderflower liqueur
Peppercorns
Jalapeno simple syrup
Fresh jalapeno
Tonic water
Garnish: grapefruit wedge & fresh sage
Jigger
Bar spoon

The Art of Drinking

Jules

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Brad

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Ep. 2: Walk before you Rum - The Daiquiri

Wed, 17 Aug 2022 16:00:00 -0000

Uncle Brad gives us the recipe for a perfectly balanced Daiquiri, and a history lesson on the origin and rise of the drink that JFK loved so much, he tried to invade Cuba. Jules takes a foundational classic and gives it a little zhuzh to make it next level.

Want to make it alongside Jules and Brad? Go buy the following

Daiquiri:

Light Rum (Puerto Rican rum works fine here)

Limes

Sugar

Ice

Boston Shaker

Hawthron strainer

Fine Mesh Strainer

Coupe glass

Make sure you have a 1oz / 2oz graduated jigger

Jules Zhuzhed up Daiquiri

Rum, I like to use a dark rum here but you can use a light rum (it’s truly preference here)

Limes

Vanilla simple syrup

1 Egg White

Aperol or I used this Apertif called VESO which is a Strawberry, raspberry, grapefruit and valencia orange liqueur and its beautiful.

Lavender bitters

Garnish: Lime wheel, dehydrated

Shaker, boston tin is preferred here

Jigger

Citrus squeezer

Coupe glass

The Art of Drinking

Jules

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Brad

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EP 1: Drink Wisconsinbly - The Old Fashioned

Wed, 10 Aug 2022 16:00:00 -0000

We dive into the Old Fashioned. Uncle Brad takes us on a journey to Wisconsin and Jules takes an interesting turn on this classic of classics.

Want to make the drink with us?

Wisco Old Fashioned:

Sugar cubes

Orange

Cherries

Angostura Bitters

Brandy or Whiskey

If you want it sweet - lemon lime soda (sprite/7up)

If you want it sour - grapefruit soda (squirt)

If you want to “press it” - soda water

Ice

Cocktail picks

Garnish: If you are going with the sour, tradition states you garnish with an olive, pickled mushroom, or pickled brussel sprouts. Otherwise sweet is a cherry taco (half orange slice and cherry)

Muddler

Lowball or Rocks Glass

Frozen Old Fashioned

Your favorite bourbon

Fresh squeezed orange Juice

Angostura Bitters

Brown sugar simple syrup

Ice

Optional ¼ oz luxardo cherry juice

Citrus Squeezer

Blender

Jigger

Rocks glass

Garnish pick

The Art of Drinking

Jules

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Brad

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Ep. 0: The Set-Up

Wed, 03 Aug 2022 16:00:00 -0000

Meet Jules and Uncle Brad. Hear how they got their start and what you need to properly stock your home bar.

The Art of Drinking

Jules

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Website: joinjules.com

Brad

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