Episodes
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Get spicy with us as we rate hot cocktails on the super empirical 1-5 chili pepper scale. Come listen to our scathing hot takes on these drinks, as well as how we think traditionally cold drinks would be if they were heated up.
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Join us this episode as we talk about the Japanese Highball and all sorts of other stuff. Stick around to hear about Elise's jawline, whether or not it helps to be pretty behind the bar, and Lan tipsily confusing Billy the Kid for Wild Bill Hickok.
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Episodes manquant?
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We get silly goofy on this one. We rank classic cocktails in different categories from S tier to D tier. All opinions are our own. But they're also unimpeachable and completely correct. Fight us if you disagree.
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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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Tonight we discuss the brattest cocktail a la Charli XCX. Tune in to listen to us duke it out and see what cocktail we decide is the Brattest of them all.
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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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This episode we talk about the Spaghett and the differences and similarities of working in bars vs working for a corporate company. For the Spaghett, all you need is a Miller High Life and some Aperol. Take a swig of the beer, and fill the space you made with some Aperol. Boom. Cocktail.
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This episode we do our level best to give y'all some guidelines on how to make up your own cocktails at home. Hope it helps!
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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 one's just about Road House, y'all.
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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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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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- Montre plus
