Episodes
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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 !
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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Jules
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TikTok: @join_jules
Website: joinjules.com
Brad
IG: @favorite_uncle_brad
This is a Redd Rock Music Podcast
IG: @reddrockmusic
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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
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