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This episode we talk about the Iron Ranger, a modern tiki cocktail with bourbon. Then we get reeeeeal nerdy with it.

Iron Ranger

2oz Bourbon

.5oz Velvet Falernum

.5oz Simple Syrup

1oz Pineapple Juice

.75oz Lime Juice

2 dash Angostura Bitters

Add all your ingredients to a shaker tin, shake for 5 seconds, and strain into a hurricane glass over crushed ice.

Garnish with a cinnamon stick and a mint sprig and enjoy!

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This episode, we talk the Gold Rush, how it was made, and the impact Sasha Petraske had on the cocktail world.

Gold Rush

2oz Bourbon

.75oz Honey Syrup (3:1)

.75oz Lemon Juice

Shake and strain over a rock. No Garnish

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As with all of our episodes featuring Ni(c)ks, we go a little off the rails and have a bit of fun, covering Hanky Pankies, hanky panky, ambidextrous bartending, and the validity of basic orders.

Hanky Panky

1.5oz Gin

1.5oz Sweet Vermouth

.25oz Fernet

(optional) 2 dash Orange Bitters

Stir, strain, and serve up with an orange twist.

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This episode we chat about the kalimotxo and test out a new segment. Come join us!

Kalimotxo:

It's red wine and Coke. You got this one.

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This episode, we talk Vespers, Martinis in general, James Bond, Martinis Specifically, and we revisit the age old question: why negroni so yum? Also the pod is haunted this episode. Ooooohhhhhoohhh

Vesper

1.5oz Gin

.75oz Vodka

.75oz Cocchi Americano

Shake, stir, or throw. Garnish with a lemon twist.

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This week we talk about eggnog and look back on a year of great bars and great drinks! Come join us!

Link to Morgenthaler's Eggnog

https://jeffreymorgenthaler.com/clyde-common-egg-nog/

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This episode, we talk with the illustrious Angela Schrop about the Last Words, the etymology of colors, foster kittens, and new bars!

Last Word

.75oz Gin

.75oz Green Chartreuse

.75oz Maraschino Liqueur

.75oz Lime Juice

Shake and strain into a cocktail glass. Garnish with a cherry.

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We talk about the sibling cocktails, the Adonis and the Bamboo. And Ketchup is a mother sauce.

Adonis:

1.5oz Dry Sherry

1.5oz Sweet Vermouth

2 dash Orange Bitters

Stir for about 15 seconds and strain into a cocktail glass. Garnish with a lemon peel.

Bamboo:

1.5oz Dry Sherry

1.5oz Dry Vermouth

2 dash Angostura Bitters

1 dash Orange Bitters

Stir for about 15 seconds and strain into a cocktail glass. Garnish with a lemon peel.

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In this, easily our longest episode, but it's absolutely worth the extra time because we talk about the delicious Bijou and also dive into a lot of things about what it means to be a bartender and be a guest at a bar. Also we gained fodder for our first bonus episode, so stay tuned for that because it was an absolute riot.

Bijou

1.5oz Gin

.75oz Green Chartreuse

1oz Sweet Vermouth

2 dash Orange Bitters

Add all ingredients into a mixing glass and stir for about 15 seconds. Strain into a cocktail glass and garnish with an orange peel, lemon peel, cherry, or olive, according to your fancy. Enjoy!

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Come join us as we talk about the healing qualities of a good hot toddy and spooky haunted bars we've been to!

Our Hot Toddy

2oz Spirit

.5oz Ginger Syrup

.5oz 2:1 Honey Syrup

Add to a mug and top with hot water!

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Join us as we talk about Cuba Libres, the Roosevelt Room's training program, and our favorite spirits and beach cocktails. We bring back Matt Korzelius to join us with both Elise and Lan this time, and it's a real hoot.

Cuba Libre

1.5 oz Rum (Cuban if you can)

Coca Cola

Garnish: Lime Wedge

Combine the rum and coke in a collins glass and garnish with a lime. Squeeze the lime in the glass to have a great time.

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Join us this episode as we chat about one of our favorite cocktails, the Piña Colada and the pitfalls of using unsweetened coconut cream. Bring the beach to wherever you are or let your Piña Coladas find you.

Piña Colada

2oz White Rum

1.5oz Pineapple Juice or 5 Chunks of fresh Pineapple

.25oz Lime Juice

.75oz Coconut Cream

Add to a blender with ice and blend until smooth.

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Join us with London-based bartender from Seed Library, Alessandro "Alex" Todini! We talk about the Blood and Sand and the importance of intentional sourcing of your produce (we dare you to come away from this episode not craving a trip to Amalfi just for the lemons). We get way into that good good nerdy stuff. Come be nerds with us!

Blood and Sand

.75 Blended Scotch

.75 Cherry Heering

.75 Punt e Mes

.75 Fresh Blood Orange Juice (regular orange juice will also do)

Shake and strain into a cocktail glass and enjoy!

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We're back! With an episode we recorded a few months ago and just got around to editing. We've got a lot to catch up on. Join us as we talk about Aperol Spritzes and catch you up on the first part of our year.

Aperol Spritz

1.5 oz Aperol

3 oz Prosecco

Splash of Soda

Build over ice in a wine glass and give a brief stir. Garnish with an orange wedge and an olive if you're feeling fancy!

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Whoops! We went on vacation and didn't have time to record a new episode! We hope you enjoy these questions that were cut for time from our 15th episode with Andrew Grenz. Love y'all!

Cocktail of the Week:

Beer

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On this very spooky episode, we talk all about the Zombie, and then we get kind of off the rails after that. Somehow we end up on mashed potatoes, Mexican martinis, and Uncharted (again). Join us as we chat about all this and more with the wonderful, the brilliant Isaac Acosta. They work over at DrinkWell, which you know we love! Gather your courage and listen to this Halloween Spooktacular!

Zombie

1.5 oz Jamaican rum

1.5 oz Puerto Rican rum

1 oz 151-proof Demerara rum

.5 oz Velvet Falernum

.25 tsp Absinthe

.5 oz cinnamon syrup

.75 oz lime juice

.5 oz grapefruit juice

.5 oz cinnamon syrup

1 tsp grenadine

1 dash Angostura bitters

Shake for 3-5 seconds with crushed ice and dump into a large collins glass (or tiki mug).

Garnish with a mint sprig and whatever other pretty stuff you've got lying around.

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Join us this week as we discuss palomas, doves, pigeons, and grackles (oh my!) with our friendly neighborhood Patron rep, Andrew Grenz! We go over your burning questions, like which paloma method is better, fresh grapefruit or grapefruit soda? Trick question! They're both great! Plus we talk a lot about tequila: what makes a good tequila, what to look for, what to stay away from, and what Patron is doing to set the standard both at the distillery and in the bottle.

Paloma

1.5 oz Tequila

.5 oz lime juice

Top with Grapefruit soda

Build in a collins glass and garnish with a grapefruit or lime wedge.

OR

1.5 oz Tequila

.5 oz simple syrup

.5 oz lime juice

1 oz grapefruit juice

Top with Soda

Build in a collins glass and garnish with a grapefruit or lime wedge.

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This episode we talk about Yum Yum booze, the Hotel Nacional and Cuban cocktail culture in general. Join us as we air out Mario Kart beef and talk about why brunch is OVER!

Hotel Nacional

1.5 oz Rum

.5 oz Apricot Liqueur

.5 oz Pineapple Gomme Syrup

1 oz Pineapple Juice

.75 oz Lime Juice

Combine all your ingredients in a shaker, shake for 10 seconds, and strain Into a cocktail glass. Garnish with a lime twist or a slice of pineapple on the rim of the glass.

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Today we talk about highballs, from the simple vodka soda, to some of the most delicious and intentional concoctions we've tried. Join us as we extol the virtues of a rum and tonic, do bad celebrity impressions, and talk about what hospitality means to us.

Highball:

1.5oz Spirit of choice (might I recommend Suntory Toki straight out of the freezer)

Build over ice in a highball/collins glass and top with soda or tonic.

Garnish with a lime wedge or lemon peel.

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This episode we chat about the Chrysanthemum! Join us to hear about our opinions on travel, dirty 6th, and how big Texas is.

Chrysanthemum

2oz Dry Vermouth

.75oz Benedictine

.25oz Absinthe

Stir and serve up with an orange twist.

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In this episode, we talk about the Queens Park Swizzle in all its glory! A refreshing, long drink with a lot of flavor. Sarah Troxell, the reigning Speed Rack champion also talks about what Speed Rack is and what it stands for. And of course, there are some goofs and good times as well. Did we finish this episode before Lan had to get to work? Was Lan late to work because of recording? ... We'll never tell;)

....(he was)

Queen's Park Swizzle

2oz Rum (Preferably aged)

.75oz Lime Juice

.75oz Simple Syrup

10 Mint Leaves

10-20 dashes Angostura Bitters

Add the mint leaves, simple, and lime to a collins glass, then lightly muddle the herbs. Add the rum and crushed ice and swizzle for about 8 seconds. Top with Angostura bitters, add more crushed ice and a mint sprig for garnish and enjoy! If you're feeling real fancy, you can add some powdered sugar over the top as well.

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Join us for our chat with Bjorn Taylor, who guides us through the ins and outs of the Corpse Reviver No. 2. We also do a comparison between this and his non alcoholic version, the Reanimator. I wish y'all could taste his drink. It's so good! We talk about mindful imbibing, thoughtfully created n/a cocktails, and the ever-infuriating "soft shake." Tune in for all this.... and more!

Corpse Reviver No. 2

.75oz Gin

.75oz Triple Sec

.75oz Cocchi Americano

.75oz Lemon Juice

Shake for about 10 seconds and strain into a cocktail glass rinsed with absinthe. Garnish with a maraschino cherry.

Reanimator

1oz Slow Luck Non Alcoholic Spirit

.5oz Lyre's Orange Sec

.5oz Fennel Syrup

.75oz Lemon Juice

Shake for about 10 seconds and strain into a cocktail glass. Garnish with a maraschino cherry.

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This episode, we speak with one of the coolest people we know, Jessica Sanders! She owns DrinkWell here in Austin, Texas, where she's been a fixture in the industry for over a decade. Truly just an incredible wealth of knowledge, insight, and wit all wrapped up into one delightful person! Tune in for strategies for mitigating warm manly hands, bartender neglect, and nut-based syrup allergies.

Pisco Sour

2oz Pisco

.75oz Simple Syrup

.75oz Lime Juice

1 Egg White

Dry shake without ice for about 7 seconds, then shake with ice for about 10 seconds.

Double Strain into a coupe glass and garnish with a few drops of Angostura bitters. Run a toothpick through the drops to create a fun design!

And as always, enjoy responsibly!

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This episode we talk about the Moscow Mule and some of its cousins, our favorite cocktail bar in Nashville, and the Cult of Blue Drinks with our illustrious guest Laura Unterberg! Want to know how we feel about the movie Cocktail? This is the episode for you.

Moscow Mule

1.5oz Vodka

.5oz Lime Juice

Top with ginger beer

In a copper mug or collins glass, add your lime juice, then your vodka. Fill the glass with ice and then top it all off with ginger beer. Give it a little stir to incorporate the ingredients and float some Angostura bitters if you feel like it. Enjoy!

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This episode we talk about the margarita and our favorite recipe: the Tommy's Margarita! Our guests, Emily Knepshield and John Peet are mainstays of the Nashville bar scene, and they have a wealth of insight and knowledge about all the stuff we like talking about (and some of the things we don't). So shake yourself up a margarita, pay no attention to some of the technical difficulties of long distance communication, and enjoy episode 6 of Bottle Episode

Tommy's Margarita

2oz Tequila

.75oz Lime Juice

.75oz Agave Syrup

Combine all the ingredients in a shaker tin, shake over ice for about 5 seconds, and strain over fresh ice into a rocks glass. Oh, and rim the glass with salt. Or don't. You do you.

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This episode we cover two, that's right, two cocktails in one episode! In fact, we cover a whole range of cocktails all stemming from the central theme of the Negroni. We do all this with one of the most talented, passionate, and knowledgeable people in the industry: Liana Oster! Coming to us all the way from London, she's one of the most warm hospitalitarians you'll find anywhere, and she slings cocktails and advice pretty well too. So sit back, mix yourself up a Negroni like Liana, and enjoy another Bottle Episode!

Liana's Favorite Negroni

1oz London Dry Gin

.75oz Campari

.75oz Sweet Vermouth

Stir and strain over ice and garnish with an orange wedge.

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This week we’re raising our glasses to a true classic, the Old Fashioned, sometimes referred to as the Original Cocktail. Joining us is Zach Beekan who bartended with Lan at Old Glory and is now on tour with his band Reckless Road. Tune in for Old Fashioned riffs, shots that taste like McDonalds ice cream cones, and how being on stage is a lot like bartending! 

Old Fashioned 

4 dashes of Angostura Bitters

.25 oz Demerara Syrup

2 bourbon

Stir on a big cube for 7-8 seconds, garnish with an orange peel, and enjoy!

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Surprise!! New co-host! Elise Nye, Lan's wife and also her own well-rounded, fully realized person, joins us as our certified Cocktail Enthusiast/Greek Chorus. On this episode, we chat with Nick Dolan, our dear friend and incredible bartender based in Nashville, TN. He's lent his talents to the NoMad in NYC, the Fox Bar and Cocktail Club, Skull's Rainbow Room, and Nightscape in Nashville, TN. There's no better person to talk Daiquiris with than this kind, brilliant soul. It's all about balance, baybeeee!

Daiquiri

2oz Rum (white or aged)

.75oz Lime Juice

.75oz Simple

Shake for 8-12 seconds and strain into a cocktail glass. Enjoy!

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Let's talk Martinis. And who better to talk Martinis with than Matt Korzelius, Bar Manager and Assistant General Manager of the Roosevelt Room! In this episode, we get into the nitty gritty: what is a Martini, what isn't a Martini, when should you shake, when should you stir, and what glass you probably shouldn't use for your Martinis. We get into all sorts of stuff, giving out advice that is solicited... and not so solicited. Overall a real hoot.

Matt's Favorite Martini

2oz Dry Gin

.5oz Cocchi Americano

.5oz Dolin Dry Vermouth

2 Dash Orange Bitters

Stir for about 15-20 seconds and strain into the cocktail glass of your choosing. Garnish with a lemon twist.

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Welcome to the very first episode of Bottle Episode! Woo! We talk with our first guest, Caer Maiko, about the Jungle Bird cocktail, Daijobu–her Super Asian Cocktail Popup, and we some questions from y'all! Caer is one of the smartest people we know. Just wait till you hear how she describes Campari! We're so excited to be drinking with you. Cheers!

Caer's favorite Jungle Bird recipe:

.75 oz Blackstrap Rum

.5 oz Dark Rum

.5 oz Campari

.5 oz Lime Juice

1.5 oz Pineapple Juice

.5 oz Demerara Simple Syrup

Shake and serve over ice! Enjoy!

Links about the Racist History of Tipping

https://www.politico.com/magazine/story/2019/07/17/william-barber-tipping-racist-past-227361/

https://www.nytimes.com/2021/02/05/opinion/minimum-wage-racism.html

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This week we talk about mimosas, the divorce of breakfast and lunch, and Shrimp is Bugs.

Mimosa

If you need a recipe for this one, you're a scrub.

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This episode we talk about Mai Tais and the rivalry between its two purported creators. Join us to hear about Snoopy snow cone machines, what it means to be a girl's girl, and, of course, why Negroni so yum.

Mai Tai

2oz Jamaican Rum

.5oz Curaçao

.75oz Orgeat

.75oz Lime Juice

Shake and strain over crushed ice or over a large cube if you feel like it.

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This episode we talk about the Austin staple, the Mexican Martini with the illustrious Erin Ashford! Join us to hear about bartender math, Shrek Martinis, and more!

Mexican Martini

2oz Tequila

.5oz Triple Sec

.25oz Simple Syrup

.75oz Lime Juice

.5oz Olive Brine

Shake and strain into a martini glass with a salt rim. Garnish with two olives.

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