Explore every episode of the podcast The Art of Drinking with Join Jules and Your Favorite Uncle

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!    The Art of Drinking  IG: @theartofdrinkingpodcast   Website: theartofdrinkingpodcast.com  Youtube: 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    Learn more about your ad choices. Visit megaphone.fm/adchoices

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  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 Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode we delve into the intriguing world of the Vesper martini, a drink with a history as captivating as its taste. Join us as we uncover the secrets behind this iconic cocktail, famously associated with James Bond, the debonair and daring MI6 agent with a penchant for sophistication and danger. Tune in as we unravel the allure of this timeless libation, blending a touch of danger with a dash of elegance, and learn how to recreate this legendary drink in your own home. So sit back, pour yourself a Vesper martini, and let us whisk you away on a journey through history, espionage, and the seductive world of James Bond. Cheers!    Vesper Martini recipie:  There are a number of recipes floating around, I’ve found this to be the best tasting and easiest to make.  Chill your martini glass or coupe  In your shaker add:  1oz gin  1oz vodka (polish)  1oz Cocchi Americano  Shake for 20-30 seconds  Double strain into your chilled martini glass  Garnish with a Lemon twist    Jules’ Carribean Vesper  Chill your martini glass or coupe  In your shaker add:  1 ½ oz White rum  1 oz Jamaican rum  ½ oz Lillete rouge  2 drops saline solution  Stir over ice and serve in chilled coupe or martini glass  Garnish with a grapefruit twist    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 Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, we delve into the intriguing tale of the 20th Century Cocktail, a drink that defies preconceptions and captivates the senses. Join Uncle Brad as he guides us through the intricate process of crafting this extraordinary concoction while unraveling the fascinating history that surrounds it. Additionally, Jules unveils the secrets of the 19th Century Cocktail, the 20th Century’s Bourbon-y brother, adding another layer of allure to our exploration. Special thanks to @sips.with.sav for their thought-provoking question about the art of shaking versus stirring cocktails on a night out, to which we eagerly respond. Tune in as we sip, stir, and uncover the mysteries behind these timeless libations.    20th Century Cocktail Recipe  This drink should NOT be chocolate forward, you should barely notice it’s there until you do.  1½ oz London dry gin (I used Sipsmith)  ¾ oz Cocchi Americano  ¾ oz White creme de cacao  Shake with ice  Double strain into a chilled coupe glass  Garnish with a lemon twist and drink with your pinky in the peacock position    19th century   1½ OZ. BOURBON  ¾ OZ. FRESH LEMON JUICE  ¾ OZ. CRÈME DE CACAO  ¾ OZ. LILLET ROUGE  Shake with ice  Double strain into a chilled coupe glass  Garnish with a lemon twist and drink with your opposite hand made in to a fist, displayed proudly above your head    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 Learn more about your ad choices. Visit megaphone.fm/adchoices

We caught up with Nate Gana, a charismatic spirits influencer who welcomed us into the world of fine spirits with a masterclass in whiskey appreciation. Through engaging storytelling, Nate unveils the nuances and complexities of various whiskeys, imparting his wisdom on discerning their unique flavors and aromas. As we savor a bottle of Courage & Conviction American Single Malt Whiskey finished in Sherry Cask by Virginia Distillery Company alongside Nate, we are treated to an immersive sensory experience that deeps our understanding of this revered spirit.    With his expert guidance, we not only learn to appreciate the subtleties of whiskey but also gain the confidence to host our very own whiskey-tasting party. Nate’s infectious passion and wealth of knowledge leave us inspired and eager to share our newfound expertise with friends, creating an unforgettable whiskey-tasting experience for all. Join us as Nate Gana takes us on a captivating journey.    Nate Gana:  IG: @nategana  Website: www.singlemaltdaddy.com    Virginia Distillery Co.      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 Learn more about your ad choices. Visit megaphone.fm/adchoices

Brad and Jules have a case of the giggles and wander through the Queens Park Swizzle, the Queens Park Hotel, and why not some fun facts about Trinidad(?). In part 4, we answer another listener question from @emilyy_oc, “Can you talk about which size of ice cubes to use when: stirring, shaking, and serving?” We may be asking a lot of you, our listeners in this episode. We hope you don’t unsubscribe after listening.    Queens Park Swizzle recipe:  FIRST!!! Take 10 mint leaves into the palm of your hand, CLAP, gently roll and add to your Collins glass. While they are in the glass, use your barspoon or swizzle stick to rub the leaves around the inside of the glass.  Then add in:  2oz Demerara rum  1oz Freshly squeezed lime juice  3/4oz Simple syrup  2 dashes of Angostura bitters  Grab your Lewis bag and mallet and fill the bag with ice  HAMMER that ice to crushed bits  Making sure your swizzle stick (or bar spoon) is in the glass, fill your glass halfway with crushed ice  Swizzle with your swizzle stick or bar spoon until the outside of the glass becomes frosted. “How do I swizzle?” you ask? Place the stem of the stick / spoon between your palms and rub back and forth. DON’T chop the ice up into bits. Make sure you are swizzling above the leaves. Be sure to push any leaves that may have strayed up towards the top back down.  Fill the glass with more ice, until mounded on top  Add more angostura bitters, soaking the top. You should have a nice 3 layered drink; green, gold, and a ice dark reddish brown at the top. Garnish with a few mint sprigs, slap ‘em around first and fluff them up before planting in your ice.    Italian Coco Swizzle  2 oz Dark rum  3/4 oz orgeat syrup  1 oz fresh lime juice  6-7 mint leaves  1 oz coconut infused campari  Garnish: Mint Sprig  Glass: Highball    In a highball glass, clap mint and add to the glass.  Then add rum, orgeat syrup, ½ oz Campari and lime.  Fill your glass halfway with crushed ice  Swizzle with your swizzle stick or bar spoon until the outside of the glass becomes frosted  Fill the glass with more ice, until slightly mounded on top  Add ½ oz of campari on top and garnish with mint sprig    TIP: Ice, what size of cubes should you be using and when. Thanks @emilyy_oc !    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 Learn more about your ad choices. Visit megaphone.fm/adchoices

Margarita’s never get old, unless they are made from that cheap margarita mix. Tommy’s Mexican restaurant was on the forefront of changing the Margarita from syrupy grossness to fresh squeezed goodness. Jules and Brad teach you how to make 2 tequila drinks worth having on your bar menu. The world Famous Tommy’s Margarita and Tequila Mocking bird. Stick around for listener questions from Get Featured on our Instagram page @theartofdrinkingpodcast. Today we answer questions from @theblondebookworm    TIP: How to recreate drinks from the bar/restaurant at home    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 Learn more about your ad choices. Visit megaphone.fm/adchoices

In just a few short seasons we seem to have started a tradition. This season we are continuing and plan to start a new tradition along with it. First, we start Season 5 with a riff on the Old Fashioned, believe us when we say that the Gin Old Fashioned will blow you away, and if you’re into Fernet, so will the Toronto. Second, starting this season we will answer YOUR questions from the Get Featured section of our Instagram page @theartofdrinkingpodcast. Thank you for listening, and keep the questions coming!     Gin Old Fashioned  2oz Old Tom Gin  ¼ - ½ oz of demerara simple syrup  Scant ¼ oz of Elderflower Liqueur  2 dash of cardamon bitters / 2 dash of orange bitters (grapefruit bitters work great here too)  2 drops of salt solution (80:20) 80 grams of water to 20 grams of salt    Fernet old fashioned, also known as Toronto   2 ounces rye whisky  1/2 ounce fernet  1/2 ounce simple syrup  2 dashes Angostura bitters  Garnish: orange twist    TIP: Building a bar on a budget, 3 drinks you should serve every guest, gin cocktail ideas for those who just fell in love with gin    Be sure to check out Truman’s podcast called DayStrider: The Time Travelers Treat    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 Learn more about your ad choices. Visit megaphone.fm/adchoices

To kick off Season 5, we are going to go through the spirits, liqueurs, and fortified wines we plan to use this season and drop a few hints on the cocktails we plan to cover. Have a question or want us to talk about a drink or something specific? Ask us questions on the Get Featured section of our Instagram page @theartofdrinkingpodcast. We'll answer your questions there, and maybe in our podcast too!     Listener questions from  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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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    The Art of DrinkingIG:@theartofdrinkingpodcast  JulesIG:@join_jules  TikTok:@join_jules  Website:joinjules.com  BradIG:@favorite_uncle_brad    This is a Redd Rock Music Podcast  IG: @reddrockmusic  www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

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 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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  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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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  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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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  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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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  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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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  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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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.  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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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  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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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 Learn more about your ad choices. Visit megaphone.fm/adchoices

The highball is at the top of the cocktail family tree. It’s simply carbonated water and spirit, and that inspired a lot of inventions (see Collins, Paloma, Cuba Libre, anything in a tall glass mixed with bubbles). The Japanese however, have taken this from just a 2 ingredient cocktail (technically 3 if you include ice) to an art form. Jules did the same, by infusing Cognac with Peach and adding a bit of basil syrup and lemon… geez it’s good. Japanese Highball Before you begin: chill collins glass in freezer Be in the moment, and smile Now.. in your chilled glass: Add chunk(s) of clear ice (filling glass halfway) and stir for 30 seconds. Pour excess water out. Add 2 oz whiskey over ice, and ice - and stir 13.5 times EXACTLY. I used Nikka Coffey Malt (this is not coffee flavored - it is made in a Coffey style still), you can use Suntory Toki, or any spirit if you want.  Add 1 more piece of ice (if needed) and top of with 6 oz of carbonated water (can split with Ginergale if you like). The more carbonation the better. Nestle bars poon under ice and stir 3.5 times EXACTLY. When finished stirring, softly lift the spoon out of the glass WITHOUT disturbing the drink any further. Take thick lemon peel and express via match over drink, twist, and set peel in drink. If you want to add a bit of different flavors, you can use bitters and I’ve even used a touch of cinnamon simple   Peach Infused Cognac Highball Before you begin: Chill your glass Making Peach Cognac: 2 cups Cognac in jar cut up 1 peach, remove pit, and let sit for 1 week In your glass 2 oz peach infused whiskey ½ oz lemon juice ½ oz basil syrup 4 oz club soda Gently mix with a mixing spoon Garnish with a basil leaf & enjoy 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

And now’s my time, the time is now… to sing my song. Any Led Zeppelin fans out there? Well Led Zeppelin and the Bramble Cocktail’s inventor share one thing in common, they are from the UK and equally awesome. Jules takes a brilliant riff on this beautiful drink. Brad digs into the original and the history behind it.  The Bramble Cocktail Chill lowball glass  You must use crushed ice because it adds dilution - YOU WANT THIS Fill your chilled lowball with crushed ice In Boston shaker (28oz/18oz tin on tin) add 2 oz a quality london dry gin 1 oz fresh lemon juice Scant 1/2 oz of simple Shake it!!! Strain into your glass and top with more crushed ice, compact it so it makes a volcano shape. Drizzle scant 3/4 oz of crème d mure liqueur around the ice mound to create a bleeding effect.  Garnish with Blackberry (and a raspberry for Dick) and slice of lemon and a short (sustainable) straw    The lazy morning bramble 2 oz gin 1 oz lemon juice ½ oz simple syrup 1 tbsp blackberry jam1 tbsp vanilla yogurt 1 tsp freshly cracked pepper Add to a cocktail shaker, use a hand frother and froth to combine jam and yogurt Add ice and shake Double strain over a fresh cube in a small glass or a coupe! Tip: how to make creme de mure 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

There is a lot to this episode… a lot! You will learn a few things today. First, how to make cinnamon simple syrup, grenadine, and Don’s mix. All are needed for what comes next, the Zombie. After that, Jules introduces us to the Zombie’s mezcal loving sister, La Zamba. Brad then regails us with the interesting history behind the Zombie. Finally, Jules gives us a few tips about drinking absinthe - why not?  Cinnamon simple syrup 1 cup h2o 1 cup sugar 3 cinnamon sticks broken/crushed Add all ingredients to sauce pan and bring to boil while stirring Upon boil, reduce and simmer for 3 minutes Remove from heat and let cool to room temperature Pour mixture through strainer into airtight container and refrigerate   Don's Mix 2 parts grapefruit juice to 1 part cinnamon simple syrup   Grenadine 2 cup 100% pomegranate juice 1 cup sugar 1 tablespoon of lemon juice Combine in saucepan over medium heat. Stir until sugar dissolved and edges begin to bubble, but do not boil. Remove from heat and let cool to room temperature Pour mixture into airtight container and refridgerate   Don's mix = 2 parts Grapefruit Juice to 1 part cinnamon infused simple syrup Don's original Zombie recipe Chill collins glass and fill halfway with ice when ready to use In blender add: 3/4 lime juice 1/2 oz falernum 1 1/2 oz Puerto Rican gold rum (Bacardi or better) 1 1/2 oz dark Jamaican rum (Myers) 1oz 151 Demerara Rum (Lemon Hart) 1 tsp grenadine 6 drops Pernod Dash of Angostura 1/2 Don's mix 3/4 cup crushed ice Blend for 5 seconds. Pour into tall glass, top off with ice if needed, and garnish with mint sprig. La Zamba Rinse your glass with absinthe and place in the freezer to chill In your cocktail shaker, add: 1.5 oz aged rum, appleton rum ¾ oz Mezcal ½ oz falernum ½ oz cinnamon syrup ½ oz grapefruit juice ½ oz lime juice 1 tsp grenadine Add ice and shake Double strain into chilled coupe glass Garnish with a small sprig of mint that’s on a little clothespin! (you can find them on amazon!) 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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  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 Learn more about your ad choices. Visit megaphone.fm/adchoices

The Bee’s Knees is a prohibition era cocktail that’s finer than the frogs eyebrows. It deserves a place on your cocktail menu! The Bee’s Knees is a gin sour that swaps out simple syrup for honey syrup. The Bee’s Knees is easy to make, tastes delicious, and has pretty cool history. Jules puts a spicy apricot spin on this classic and gives us the 411 on honey. Honey syrup recipe: Equal parts honey and water  Add honey and an equal amount of hot water to sauce. Heat until honey incorporates into water - DO NOT BOIL Let cool to room temperature and store in airtight container Bee’s Knees recipe: Chill your coupe glass  In your boston shaker (28/18 tin on tin) add: 2oz gin, use a floral gin (contemporary or new western style gin)  1 oz of FRESH squeezed lemon juice ½ oz honey syrup Copious amounts of ice and shake!!! Double strain using hawthorn and fine mesh strainer into coupe glass Take a swipe of your lemon with your Y-peeler and express the oils over the drink and tip from Kaitlyn Stewart (@likeablecocktails) give the stem a rub with the lemon peel Garnish with lemon twist, I like to clean up the lemon peel with a paring knife. Cut off rough edges and cut ends on a bias. Then twist around a bar spoon to make a curl. Then I add a notch mid-peel at a 45 degree angle so the twist can hang on the edge of the coupe glass. Hot Honey Apricot Bee’s Knees Hot honey syrup recipe Exact same as the honey syrup recipe above - only you’re using hot (spicy) honey Chill your coupe glass Open one to two apricots, remove pits and add flesh to cocktail shaker Add ¾ oz fresh lemon juice Add ½ oz of hot honey syrup Muddle  Add 2 oz gin Add ice and shake.  Double strain into a chilled coupe glass and garnish with a lemon twist! Tips: Knowing which honey to use with your cocktails 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

You asked for drinks with Falernum and here it izzle, the Chartreuse Swizzle. In this episode, Jules is taking a hard to pair liqueur Green Chartreuse and creates a colada of all things. Uncle Brad keeps it real with the “how to” and history of the Chartreuse Swizzle. Chartreuse Swizzle recipie Fill chilled collins glass ½ - ⅓  way with crushed ice Pour in: 1.5 oz green chartreuse 1.5 oz fresh pineapple juice (organic seems to work well if you don’t have time or the will to press your own) ¾ oz fresh lime juice ½ oz Velvet Falernum Using a swizzle stick (purchase on Amazon/Cocktail Kingdom - if you want to look official) or barspoon - stir Top off with more crushed ice Garnish, lime wheel, a little Mint, and pineapple leaves or… Pineapple leaf, wedge of pineapple (⅙ of a round), cherry called a Pineapple flag Chartreuse Colada recipe Chill collins glass and add ice In your Boston shaker add: ¾ oz mezcal, or white rum (depending on how adventurous you feel) 1 oz chartreuse 1.5 oz pineapple juice, fresh 1 tbsp coconut cream (thai kitchen is great) 1/2 oz lime juice ½ oz orgeat syrup Ice Garnish with pineapple leaves and a dash of nutmeg Tips: making orgeat syrup  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 Learn more about your ad choices. Visit megaphone.fm/adchoices

As home bartenders, we need to be prepared to serve guests who don’t drink alcohol. In this episode, Jules takes Brad to school on Mocktailing and the wide world of spirit free beverages and alternatives. She even leads us in a short story on the history of the mocktail.  Brad’s Mocktail 1oz fresh lime 1oz pineapple juice ½ raw agave syrup Jalapeno 1-2 thin slice Cilantro 1-2 sprigs Mint 2-3 leaves Muddle Strain with hawthorn strainer and pour over large cube in chilled lowball glass.   Garnish with thin slice of jalapeno, cilantro sprig, and mint sprig on top of cube Jules’ Cantaloupe Spirit Free Martini In a cocktail shaker add 1/2 oz Basil syrup 4 oz cantaloupe juice 3/4 oz fresh lime juice Sea salt Add ice and shake. Strain into a chilled coupe glass! 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

The Caipirinha and its star ingredient, Chachaca are difficult to say, but give them the respect they’ve earned from their rich history. The national drink(s) of Brazil are easy to make and even easier to drink. Stick around for the tip today on how to deal with a hangover thanks to our friends, DrinkingBuddy (use code ARTOFDRINKING for a discount - this stuff WORKS) How to make a Caipirnha Toss your cachaca in the freezer along with your rocks glasses Cut limes and remove pith: Cut 1 lime in half, end to end or pole to pole. Then cut in half again, end to end. That white spine running through the middle of the lime, pole to pole, is called the “pith”. Cut the pith out. Taking 2 quarter wedges, cut each into 3 or 4 more pieces - you’ll have 6 to 8 pieces. In your shaker Add 6 - 8 lime pieces  Add 3 bar spoons or 1 tablespoon of sugar to shaker ***If using ice directly from freezer, add a ½ oz of cold water to shaker (BUT NOT ICE) MUDDLE MUDDLE MUDDLE Pour contents of shaker into your chilled double rocks glass Add 2 oz of cold cachaca to your shaker and swirl it around to pick up remaining sugar and lime flavor and bits Pour into your glass Add ice and stir topping off with more ice. Garnish with a sugar cane stick or lime.  Cachaca Brazilian Lemonade In your blender add: 2 limes, ends trimmed, quartered 2 lemons, ends trimmed, quartered 1/2 cup sweetened condensed milk, plus more to taste depending on preference 4 cups water Blend for about 10-15 seconds at high speed, then strain through a fine mesh strainer. Discard solids, or infuse some booze like a vodka or tequila, i mean why not?  In shaker add: 1.5 oz Cachaca 4 oz Brazilian Lemonade Ice Shake for 30 seconds, then strain into glass. Garish with fresh lime wheels Tip: avoiding and dealing with hangovers DrinkingBuddy Code: ARTOFDRINKING Website: www.drinkingbuddy.com IG: @DrinkingBuddyBrand 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

For whatever reason, the Clover Club isn’t on many cocktail menus and that is a dang shame! This pink beauty has all the right moves to make its way into your heart. Uncle Brad makes the classic and gives us the history behind the drink. Jules makes it with a twist, tipping her hat to Julie Reiner who brought the once lost Clover Club back from the ashes.  Clover Club: Chill your coupe glass In your boston shaker: 1 egg white  Grab your jigger 2 oz gin (London dry works great here, as does New Western - in this case I used Brockmans. Look for flavors that compliment raspberry - citrus is always a great compliment) ¾ oz raspberry simple syrup ¾ oz lemon juice fresh DRY Shake it Add LOTSA ICE small side of shaker SHAKE IT AGAIN Double strain into your coupe (hawthorn strainer and fine mesh strainer) Garnish with 3 raspberries Lillet Rose Clover Club: In your shaker 1 egg white 1.5 oz gin 1/2 oz Lillet Rose  3/4 oz fresh lemon juice 1/2 oz simple syrup 4-5 raspberries, muddled Dry shake  Add ice shake again Double strain & garnish with 3 raspberries Tip: different types of gin The Art of Drinking IG: @theartofdrinkingpodcast  Jules IG: @join_jules TikTok: @join_jules  Website: joinjules.com Brad  IG: @cigarsnvino This is a Redd Rock Music Podcast IG: @reddrockmusic www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

If you’ve never tried an Aperol Spritz, you are simply missing out on life. They sell 300,000 per day, in the Veneto region of Italy, for a reason. This easy three ingredient drink simply MUST go in your cocktail rotation. Jules brings it with Como Spritz, introducing us to Cynar. Stick around for the history of Aperol. Tips: Trying amaro’s, here are some recommendations  The Art of Drinking IG: @theartofdrinkingpodcast  Jules IG: @join_jules TikTok: @join_jules  Website: joinjules.com Brad  IG: @cigarsnvino This is a Redd Rock Music Podcast IG: @reddrockmusic www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

The Old Fashioned could have its own season because there are 100’s of ways to make them. In this episode we make use of your Cherry Heering from the Singapore Sling episode and use it for a Cherry Old Fashioned. Jules blows Uncle Brad away with her Freezer Door Old Fashioned. Stick around for the history of Angostura Bitters.   Cherry Old Fashioned Chill your double rocks glass In a mixing glass pour 2oz Rye Whiskey (higher proof is better here) ¾ cherry heering ¼ simple syrup  1 dash orange bitters  2 dash of angostura aromatic bitters Stir and strain into your chilled double rocks glass over a big chunk of ice Garnish with Luxardo cherry’s Freezer Old Fashioned  In a 750ml bottle of bourbon, pour out 6 oz (looks like you’ll need to make an old fashioned or two while you make this) Add into the bottle: 2 oz demerara syrup 3/4 oz Luxardo cherry syrup 3/4 oz angostura 1/2 oz orange bitters 1 Orange peel, optional Optional 2 oz water Optional: 1 oz filtered water for dilution Put the cap on, flipping upside down a few times to combine. Place in the freezer to chill and serve over a fresh cube, about 3-4 oz 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

Elissa Dunn, formerly known as The Badass Bartender is now know as HellQueen Cocktails. She’s bartending at the famous Merc Bar in Phoenix and loves to see her fans while she’s working, just don’t get grabby with the garnishes. We talked with Elissa today about making an espresso martini, with tequila - mind blown! And then she opens our eyes to a whole new world with a variety of takes on the espresso martini. Of course we get into her story, war stories, and end (as always) with tips.  Tip: how to shake In shaker add:  2oz Tequila 1oz chilled espresso 1oz coffee liqueur .5oz simple syrup (more or less depending on the coffee liqueur you use) Pinch of salt Big chunk(s) or ice fresh from freezer (no wet ice - ICE MATTERS!) Double strain into chilled coupe glass Garnish with 3 espresso beans The Art of Drinking IG: @theartofdrinkingpodcast  Hellqueen Cocktails (fka The Badass Bartender) - Elissa Dunn https://linktr.ee/hellqueencocktails @Hellqueencocktails Merc Bar  2525 E Camelback Rd #120 Phoenix, AZ 85016 mercbaraz.com @mercbaraz Jules IG: @join_jules TikTok: @join_jules  Website: joinjules.com Brad  IG: @cigarsnvino This is a Redd Rock Music Podcast IG: @reddrockmusic www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

The national drink of Puerto Rico needs to get back in the rotation. In this episode we cover the traditional Pina Colada, but then get a little funkey with a deconstructed pina colada and toss aperol into the mix for a bitter pina colada. Stick around for the story and a tip on how to make fire! Ooouu ahhhh.  Brad, I just want a regular pina colada. Here you go In the blender add: 6oz pineapple juice 3 oz of coco real cream of coconut or coco lopez 1.5 oz of light rum, I like something with a little swagger like 3 star by Plantaion  1-2 c crushed ice Blend it, and pour into your hurricane glass or pint glass Garnish with pineapple wedge and cherry and play some Rupert Holmes The deconstructed pina colada  Chill your coupe glass Grab your mixing glass and bar spoon (pint glass and a soup spoon works too) 2 oz pineapple-infused Diplicatico aged white rum (Flor De Cana extra-dry works great too) 1.5 oz coconut water 1 tsp of Kalani coconut liqueur (Rum Haven works too) ½ tsp of 2:1 simple syrup  1 dash angostura bitters Strain into your coupe glass No garnish! Bitter pina colada In your blender add:  1.5 oz rum ¾ oz aperol 1 oz coconut cream, from the can like thai kitchen 1.5 oz pineapple juice, fresh ½ oz lime juice ½ oz orgeat syrup Ice Blend it and serve in pint glass The Art of Drinking IG: @theartofdrinkingpodcast  Jules IG: @join_jules TikTok: @join_jules  Website: joinjules.com Brad  IG: @cigarsnvino This is a Redd Rock Music Podcast IG: @reddrockmusic www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Season 3 of The Art Of Drinking we revisit spirits and liqueurs we introduced to you over the past 2 seasons pllus, you’ll get a chance to meet a few new ones. Speaking of “new ones”, we will be teaching you how to make at least 28 new cocktails this season and revisiting a few you’ve met in the past. Hey! It’s ok, there is more than one way to build a drink (looking at you #OldFashioned), and you need to know this stuff. So get ready, season 3 starts… now!  Tip: 3 drinks you need to have ready and how to build out your bar cart. The Art of Drinking IG: @theartofdrinkingpodcast  Jules IG: @join_jules TikTok: @join_jules  Website: joinjules.com Brad  IG: @cigarsnvino This is a Redd Rock Music Podcast IG: @reddrockmusic www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

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  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 Learn more about your ad choices. Visit megaphone.fm/adchoices

One of THE most UNDERRATED cocktails the Mint Julep takes a left turn and meets… Jules. Enough said.     Mint Julep Silver/PewterJulep cup (if you can) Double Rocks (if you can’t) Julep Straw (if you got the julep cup, you better get the julep straw) Lewis bag Wooden hammer (it’ll probably come with the lewis bag) In your glass: 8 mint leaves (but be sure to CLAP and ROLL the mint in the palm of your hand first) 2 oz of bourbon (Woodford… sure, but damn I love me some 4 roses) ½ oz demerara simple syrup (a little more if you like it sweeter) 2 dash angostura bitters Give it a stir (Add ice to your Lewis bag and beat the ever lovin’ crap out of it) Add ice to your cup, and stir. Be sure you are pulling the mint from the bottom of your cut to the top, push it back down, and pull it up to the top again. Give it one more stir so all the mint isn’t at the top. Add more ice so it mounds a little over the top of your glass Take the top of a mint sprig (or two) and give it a clap or smack it a few times and place in your glass. Be sure to place it so the mint is close to your nose when you drink, you want the smell and the taste all at once. If you’re feeling extra bougie, add a raspberry, blackberry, even a few blueberries next to your mint sprigs.  Buzzed & Wired Julep In a cocktail shaker add: 1 ounce bourbon 2 ounces cold brew or chilled espresso, hey now ½ ounce simple syrup ¾ ounce coffee liqueur 5 mint leaves Ice Moderate shake (don’t get angry) Strain over freshly cracked ice and garnish with fresh mint Tip: How to grow mint The Art of Drinking IG: @theartofdrinkingpodcast  Jules IG: @join_jules TikTok: @join_jules  Website: joinjules.com Brad  IG: @cigarsnvino This is a Redd Rock Music Podcast IG: @reddrockmusic www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

If you haven’t tried clarified cocktails, you simply haven’t lived! This episode is about where it all started and where it’s going! Uncle Brad brings the history and the very first recipe (documented) for Mary Rockett’s Clarified Milk Punch. Jules takes us into the future, or at least Mexico, with a Spicy Mezcal Clarified Margarita. Ouuu… fancy! Mary Rockett’s Clarified Milk Punch - thank you Splendid Table What you’ll need 2 cup brandy 2 cup water 1 cup whole milk Zest strips of 1 lemon Zest strips of 1 orange (navel orange is fine) ½ cup plus 1 tablespoon sugar   ¼ plus 1 tablespoon lemon juice ¼ cup orange juice Steps In one container you are going to infuse your brand by combining 2 cups of brandy, lemon zest strips, and orange zest strips. Seal and let rest at room temp for 18 hours to 2 days.  When brandy infusion has completed its “resting” What you’ll need Discard zest strips from brandy infusion In a large liquid measuring cup, large pitcher, bowl, container…. whatever it is, make sure it’s big enough to handle all liquid. For now, ONLY add 1 cup of milk. Set aside In a large bowl whisk brandy infusion, water, sugar, lemon juice, and orange juice until sugar has dissolved  Pour brandy mixture into milk (spirit to milk… s to m). Gently stir curds with a spoon. Cover and refrigerate overnight to 24 hours  Line a fine-mesh strainer with a coffee filter or paper towel. A chinois (shen-wah) is ideal here. If using paper towels, make sure when you begin pouring the liquid into the strainer that it doesn’t sneak through the folds of the paper towel or over the top of the paper towel (or coffee filter). This is a slow process, so have patience… because you’re going to strain it following this same process one more time (replace filters and towels as needed) Transfer the clarified punch to a lidded container (an empty 750ml liquor bottle works really well) and keep it in the fridge until you’re ready to serve Pour into a chilled glass, over a chunk of clear ice, and give it a little fresh nutmeg garnish and slice of orange, lemon, or dried citrus Spicy Clarified Mezcal Margarita 6 oz mezcal (or tequila) 2 oz chile liqueur 3 oz cointreau 3 oz fresh lime juice 2 oz simple syrup 4 oz whole milk Steps Stir together mezcal, chile liqueur, cointreau, lime juice, and simple syrup In a separate large container add milk Pour mezcal mixture into milk and gently stir curds Let rest a few hours to overnight Stain  Let sit for a couple hours/overnight Line a fine-mesh strainer with a coffee filter or paper towel. A chinois (shen-wah) is ideal here. If using paper towels, make sure when you begin pouring the liquid into the strainer that it doesn’t sneak through the folds of the paper towel or over the top of the towel (or coffee filter).  Transfer the clarified margarita to a lidded container (an empty 750ml liquor bottle works really well) and keep it in the fridge until you’re ready to serve. Serve by rimming a lowball glass with tajin or spicy salt and pour your spicy clarified mezcal margarita over a clear ice cube Garnish with lime wheel and edible flowers (oh now that’s fancy!) Tip: How to clarify your cocktails Splendid Table Website: www.splendidtable.org The Art of Drinking IG: @theartofdrinkingpodcast  Jules IG: @join_jules TikTok: @join_jules  Website: joinjules.com Brad  IG: @cigarsnvino This is a Redd Rock Music Podcast IG: @reddrockmusic www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

A classic tiki cocktail in its own right, that is synonymous with the Caribbean - it’s the Painkiller. According to a 2015 factoid, there have been over 4 million Painkillers served… I wonder how much higher that is today?! A painkiller is meant to alleviate your pains and worries while you sip away with the sunset and, with Jules’ frozen twist, it’ll be hard to imagine you’re not on a tropical vacation. How to make the Painkiller: In your shaker tin 2oz of Dark Rum (Pussers, I used Lemon Heart, Pussers, Mt. Gay - Barbados, and Cruzan were original) 1oz Coconut cream (coco lopez) 2oz Fresh pineapple juice (unsweetened if you don’t want to juice your own) 1 oz fresh orange juice Shake it for 2 seconds Fill your chilled collins glass up with ice Strain over ice in your collins glass, tiki mug, or plastic cup Garnish with fresh nutmeg Toss a pineapple wedge in there if you want Jules’ Frozen Chiller 1 oz. Dark rum 1 oz Mezcal ½ cup frozen pineapple juice ½ cup frozen mango 1 oz. coconut cream 1 oz fresh orange juice ½ oz strawberry syrup Blend until smooth Today’s tip: two ingredient cocktails! The Art of Drinking IG: @theartofdrinkingpodcast  Jules IG: @join_jules TikTok: @join_jules  Website: joinjules.com Brad  IG: @cigarsnvino This is a Redd Rock Music Podcast IG: @reddrockmusic www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

One of the biggest blindspots in the spirits world is Pisco. The history is as complex and interesting as the spirit itself. You should be drinking Pisco, and if you’re not, now is the time to try it. In this episode we give you the BEST Pisco Sour cocktail recipe (you’ll ever have) and of course a Pisco Sour recipe with a Join_Jules twist, guava Pisco Sour. Pisco Sour Cocktail Recipe Chill your coupe glass In your Boston Shaker (big side), add 1 Egg white 2oz. Pisco - small batch is best (I used Suyo Pisco No.1 - it’s amazing) ½ oz lime ½ oz lemon ¾ oz simple Dry Shake for 30 seconds - HARD! In your Boston Shaker (small side), add Copious amounts of ice to your shaker Shake for another 20 seconds Double strain into your chilled coupe glass and add 5 dash Angostura bitters, pretend it’s connect the dots and you’re making the circle first, then take a toothpick and connect the dots Guava Pisco Sour Cocktail Recipe Chill your coupe glass In your Boston Shaker (big side), add 1 egg white 2 oz Pisco 3/4 oz lime juice 1 oz guava nectar 1/4 oz agave syrup Dry Shake for 30 seconds - HARD! In your Boston Shaker (small side), add Copious amounts of ice to your shaker Shake for another 20 seconds Double strain into your chilled coupe glass and add Tip: How to taste (sip) alcohol and what to look for   Shout out to Suyo IG: @suyopisco     Website: www.suyopisco.com  The Art of Drinking IG: @theartofdrinkingpodcast  Jules IG: @join_jules TikTok: @join_jules  Website: joinjules.com Brad  IG: @cigarsnvino This is a Redd Rock Music Podcast IG: @reddrockmusic www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices