Afleveringen
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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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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. PenicillinGlass: Double Rocks Glass Garnish: Candied GingerDirections & IngredientsIn your shaker tin add1.5oz 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 iceAdd garnish: skewered piece of candied ginger Riffy-doGlass: CoupeGarnish: Candied GingerDirections & IngredientsIn your shaker tin addEgg 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 CognacDry shakeShake again with iceDouble strain in chilled coupe glass TIP: When and why we use ice Get 10% off your Klaris Ice Machine using ARTOFDRINKING10 at checkoutGo to www.craftklaris.com Get your Zbiotics Pre-Alcohol Probiotic here: zbiotics.com/ARTOFDRINKINGBe sure to enter the code ARTOFDRINKING for 15% off your first order The Art of DrinkingIG: @theartofdrinkingpodcast JulesIG: @join_julesTikTok: @join_julesWebsite: joinjules.com BradIG: @favorite_uncle_brad This is a Redd Rock Music PodcastIG: @reddrockmusicwww.reddrockmusic.comLearn more about your ad choices. Visit megaphone.fm/adchoices
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Zijn er afleveringen die ontbreken?
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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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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 Get your Zibiotics Pre-Alcohol Probiotic here: zbiotics.com/ARTOFDRINKING Be sure to enter the code ARTOFDRINKING for 15% off your first order 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.comLearn more about your ad choices. Visit megaphone.fm/adchoices
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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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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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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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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
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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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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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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?
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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.
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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.
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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!
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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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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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Jules
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Brad
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This is a Redd Rock Music Podcast
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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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Jules
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Brad
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This is a Redd Rock Music Podcast
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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
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Jules
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Brad
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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
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Jules
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Brad
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This is a Redd Rock Music Podcast
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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
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Jules
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Brad
IG: @favorite_uncle_brad
This is a Redd Rock Music Podcast
IG: @reddrockmusic
www.reddrockmusic.com
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