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  • 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 
     
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  • 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

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  • 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

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  • 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.dunordsocialspirits.com
    www.shopdunord.com 
    @dunordspirits 

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  • 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 

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  • 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 

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  • 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

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  • 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

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  • 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

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  • 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

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  • 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

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  • 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

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  • 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

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  • 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

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  • 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. 

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  • 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 

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  • 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
    IG: @theartofdrinkingpodcast 

    Jules
    IG: @join_jules
    TikTok: @join_jules 
    Website: joinjules.com

    Brad 
    IG: @favorite_uncle_brad

    This is a Redd Rock Music Podcast
    IG: @reddrockmusic
    www.reddrockmusic.com
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  • 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
    IG: @theartofdrinkingpodcast 

    Jules
    IG: @join_jules
    TikTok: @join_jules 
    Website: joinjules.com

    Brad 
    IG: @favorite_uncle_brad

    This is a Redd Rock Music Podcast
    IG: @reddrockmusic
    www.reddrockmusic.com
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  • 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
    IG: @theartofdrinkingpodcast 

    Jules
    IG: @join_jules
    TikTok: @join_jules 
    Website: joinjules.com

    Brad 
    IG: @favorite_uncle_brad

    This is a Redd Rock Music Podcast
    IG: @reddrockmusic
    www.reddrockmusic.com
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  • 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
    IG: @theartofdrinkingpodcast 

    Jules
    IG: @join_jules
    TikTok: @join_jules 
    Website: joinjules.com

    Brad 
    IG: @favorite_uncle_brad

    This is a Redd Rock Music Podcast
    IG: @reddrockmusic
    www.reddrockmusic.com
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