Ep 89: The Spirit Animal Awards with Dana Schwartz

Let's Drink About It

English - December 10, 2015 08:00 - 1 hour - 64.3 MB - ★★★★★ - 121 ratings
Comedy Arts Food cocktail mixology talk cocktails alcohol booze mixed drinks Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed

Previous Episode: Ep 88: Professional West Wing with Scott Anderson

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

Bitters & Smoke (Portland Hunt & Alpine Club)1 oz Tequila1 oz Cynar.5 oz Fernet Branca.5 oz mezcal
Add ingredients to a mixing glass and stir with ice to chill. Strain into a chilled glass; garnish.

Red Velvet (PDT)2 oz coconut water1 oz Bulleit Bourbon.25 oz John D. Taylor’s Velvet FalernumPeychauds Bitters
Stir with ice, then strain into a chilled coupe. Float 4 dashes of Peychaud’s Bitters over the surface.

Lonesome Dove1.5 oz Bourbon1 oz Lemon juice1 oz Honey syrup.25 oz Allspice Dram5 Blackberry
Combine lemon and blackberries. Muddle. Add remaining ingredients. Shake. Serve in rocks glass over ice.
Black Bird Shot.5oz Jamieson (or Irish whiskey).5oz Amaro Montenegrosplash of Fernet Branca
Pour ingredients into a glass! Can be batched and kept chilled, but there is more flavor at room temperature.