This week, in preparation for Passover, we take a look at what exactly it means for a spirit to be kosher, and how the Jewish community has shaped the distillation world. NOTE: Unfortunately, our recording cuts off a bit abru...
Today, we dive into a bit of New Orleans history, and discuss the first and only absinthe substitute, Legendre Herbsaint. Recipes Discussed: Rhythm And Soul 1/4 oz. Herbsaint 1 1/2 oz. bourbon 1/2 oz. sweet vermouth 1/2 oz. A...
This week, we look at an often overlooked backbar staple - Bénédictine. Recipes discussed this episode: Á La Louisiane 2 oz. rye whiskey 3/4 oz. Bénédictine 3/4 oz. sweet vermouth 1 barspoon absinthe 3 dashes Peychaud's Bitte...
In our second nightcap, we continue the conversation about sloe gin, and whatever other tangents happen to come to mind. Recipe Discussed: Wishful Thinking 2 oz. Sipsmith Sloe Gin 1 oz. Clemént Rhum Agricole 1 oz. lime juice ...
In our second episode, we explore sloe gin, from its history as an act of resistance, to modern ways of elevating it past sloe gin fizzes and Alabama Slammers. Recipes Discussed: Savoy Tango 1 oz. Hofland Sloe Gin 1 oz. Calva...
Welcome to our first Nightcap, where we continue our conversations about poitin, unaged whiskey, and whatever else comes to mind. Nightcaps are going to be regular bonus episodes, where we follow up on trains of though that c...
In this episode, in honor of St. Patrick's Day, we take a look at Ireland's oldest spirit - Poitin. Recipes Discussed: Irish Martini 2 1/2 Oz. Poitin 1/2 Oz. Dry Vermouth Combine both ingredients in a mixing glass over ice. S...
