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And....we're BACK, talking about some of my favorite subjects: bourbon, very fancy thousand dollar mint juleps, and the Kentucky Derby! This week's guests are Chris Morris and Elizabeth McCall, the Master Distiller and Assistant Master Distiller, respectively of Woodford Reserve, the official bourbon and Presenting Sponsor of the Kentucky Derby. On the eve of “The Greatest Two Minutes in Sports” I invite you to take a moment, pour out a little Woodford, and pre-game with us.
This week's featured cocktail is the traditional Derby Day cocktail: Mint Julep
2 ounces Woodford Reserve Straight Bourbon Whiskey 1/2 ounce simple syrup 3 Fresh Mint Leaves Crushed Ice Powdered Sugar - optional. Express the essential oils in the mint and rub them inside the glass. Add simple syrup, bourbon, and crushed ice to the glass and stir. Garnish with more ice, fresh mint, and powdered sugar. Woodford Reserve Link: Website Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music -
This week's guests are Nora Ganley-Roper and Adam Polonski, the husband and wife team behind Lost Lantern, a new independent bottler of American craft whiskey modeled after the long tradition of independent bottlers in Scotland. This week's featured cocktail is a Penicillin variation using Lost Lantern's American Vatted Malt: AVM #1 Penicillin 2 ounces Lost Lantern American Vatted Malt Edition No 1. 3/4 ounce *honey-ginger syrup 3/4 ounce fresh lemon juice 1/4 ounce Colkegan Single Malt, Lost Lantern Santa Fe Spirits Single Malt Single Cask, or any mesquite-smoked single malt candied ginger for garnish Combine Vatted Malt, honey-ginger syrup, lemon juice, and ice in a cocktail shaker. Shake until chilled. Strain into a rocks glass filled with ice. Float the mesquite-smoked single malt and garnish with candied ginger. Lost Lantern Link: Website Instagram Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music
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This week's guest is Morgan McLachlan, co-founder and Master Distiller behind Los Angeles based distillery The Spirit Guild and AMASS. AMASS is Morgan's most recent project and it takes inspiration from the vast botanicals that grow and are indigenous to Southern California. Morgan and I discuss Los Angeles terroir, our Pacific Northwest roots, and how she likens the technique and art of distilling to her time in the film industry behind the camera. This week's featured cocktail is the Vesper using AMASS Gin & Vodka: AMASS Vesper
3 oz AMASS Gin 1 oz AMASS Vodka 1/2 ounce Lillet Blanc Aperitif lemon twist for garnish Add all ingredients to an ice-filled mixing glass. Stir until well chilled. Strain into a cocktail glass and garnish with a lemon twist. AMASS Links: Website Instagram Twitter Facebook Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music -
This week's guest is David Vitale, founder of Australian whisky brand Starward. David and I discussed the unique quality that red wine barrels bring to Starward, the fascinating history of Australian whisky, and his recent move to the states in order to help his brand thrive here. Inverted Manhattan
2 oz Dolin Rouge Vermouth 1 oz Starward Two-Fold Australian Whisky 2-3 dashes Peychaud's Bitters Cocktail Cherry for Garnish Add all ingredients to an ice-filled mixing glass. Stir until well chilled. Strain into a cocktail glass and garnish with a cherry. Starward Whisky Links: Website Instagram Twitter Facebook Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music -
Award-winning director and producer Paul Feig is this week's guest, discussing his new, exciting project: Artingstall's Brilliant London Dry Gin. This week's featured cocktail is Paul Feig's original cocktail recipe, the Deep End: Deep End
1.5 oz Artingstall's Brilliant London Dry Gin 1 oz Cointreau .5 oz Fresh Lime Juice .5 oz Blue Curacao lime wheel, garnish Add all ingredients to an ice-filled shaker. Shake until well chilled. Strain into a cocktail glass. Garnish with a lime wheel. Artingstall's Gin Links: Website Instagram Twitter Facebook Paul Feig's Instagram Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music -
Raj Peter Bhakta has been a successful entrepreneur, a former contestant on The Apprentice, and even a political candidate. But he is best known in the spirits industry as the founder of the premium rye whiskey brand WhistlePig. After selling the popular brand last year, Raj has now moved on to reviving another spirits category that has long been under appreciated - Armagnac brandy. BHAKTA Brandy, launched over the summer, is a blend of 8 Armagnac vintages 50-152 years old, and finished in Islay Scotch casks. Raj and I discuss his move from whiskey to brandy, the story behind these hidden vintages, and why you should be buying these bottles of history now. BHAKTA Brandy Links: Website Instagram Facebook Raj's Instagram Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music
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In continuation of National Bourbon Heritage Month - and the last episode in our Bourbon series - this week's guests are Peggy Noe Stevens and Susan Reigler, authors of Which Fork Do I Use With My Bourbon? Setting the Table for Tastings, Food Pairings, Dinners, and Cocktail Parties.
This week's featured cocktail is Susan's recipe for a Manhattan:
Manhattan
3 ounces bourbon 1 ounce sweet vermouth 2 dashes Angostura bitters 1 stemmed cherry for garnish
Combine the bourbon, vermouth, and bitters in a mixing beaker with ice and stir until well chilled. Strain into a chilled, stemmed cocktail glass or coupe glass. Garnish with the cherry. Links: Book Peggy Noe Stevens Susan Reigler Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music -
In continuation of National Bourbon Heritage Month, this week's guest is Trey Zoeller, founder of Jefferson’s Bourbon, a collection of small batch bourbons founded in 1997, before there was a 'craft' spirits industry. Trey and I discussed his family's deep connection to Kentucky bourbon, Jefferson’s early days before the bourbon boom when he could barely give the stuff away, and his experimental approach to aging whiskey on a shark tagging vessel. This week's featured "cocktail" is how Trey prefers to drink Jefferson's Small Batch, Trey's Favorite - poured over a large rock, with a few dashes of spiced bitters, and a twist. Jefferson's Bourbon Links: Website Instagram Twitter Facebook Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music
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September is National Bourbon Heritage Month and The Bit by a Fox Podcast will have a new bourbon focused episode every Friday.
This week our guest is Nicole Austin, the charming head distiller at Cascade Hollow Distilling Co. better known as the George Dickel distillery. Nicole has proven herself to be a gifted distiller, helping to bring home multiple awards in her first few years of working for this storied Tennessee whisky brand established in the 1870s. But she's also been a huge advocate for the distilling industry in general, and is widely respected for her groundbreaking work in all aspects of the business. We got to touch on all of that, and talk about the newest Dickel expression the fantastic Bottled in Bond. Nicole's Links
Instagram George Dickel Tennessee Whisky Links: Website Instagram YouTube Facebook Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music -
September is National Bourbon Heritage Month and The Bit by a Fox Podcast will have a new bourbon focused episode every Friday. This week we are kicking off the festivities with an interview with MGP's David Whitmer, the master blender behind the distillery's award-winning brands, including the coveted Remus Repeal Reserve. With the September 1st launch of the Series IV expression, we discuss the consumer excitement behind this fourth release, why the launch was chosen to be before the traditional Repeal Day this year, and the legendary story of lawyer, bootlegger, bon vivant, George Remus - the inspiration behind the brand. This week's featured cocktail is a Sazerac featuring Remus Repeal Reserve Series IV: Remus Sazerac 2 oz Remus Repeal Reserve bar spoon Absinthe 4 dashes Bitters 1/4 oz maple syrup Garnish: Lemon Peel Add absinthe to a rocks glass, swirl it around to coat the glass and dump out remaining liquid, then set aside. Add the rest of the ingredients with ice. Stir until chilled. Strain into a rocks glass with large ice cube. Twist lemon oils into drink. Discard or add to the glass. Links: Website Instagram Twitter Facebook Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music
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Award-winning bartender and industry veteran H. Joseph Ehrmann chats about his 30+ journey in the food and beverage industry, his legendary San Francisco bar Elixir, and his new line of cold pressed cocktail mixers, Fresh Victor.
This week's featured cocktail is a Fresh Victor Whiskey Sour:
Fresh Victor Whiskey Sour 3 oz Fresh Victor Lemon Sour Mix 1 1/2-2oz whiskey 3/4 oz egg white (optional) Add all ingredients to a cocktail shaker full of ice, shake well and strain over an ice-filled rocks glass; garnish with an orange slice and a cherry. H. Joseph Ehrmann's Links: Website Instagram Twitter Elixir Saloon Elixir Twitter Elixir To Go Fresh Victor Fresh Victor Instagram Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music -
Back from summer hiatus with a fun, aspirational, Italiano episode! This week we have return guest food stylist, producer, author, and spirit guide to all things la dolce vita, Annette Joseph who's just written her third book, a memoir, Italy Is My Boyfriend. Annette's book is a love letter to Italy, an informative guide to future ex-pats, and a hilarious account of falling madly in love with a place, and living there half the year despite its many challenges. Come for the aperitivi, and stay for the chiacchierare.
This week's featured cocktail is Annette Joseph's Limoncello Margarita. Limoncello Margarita 2 oz tequila 1/2 oz limoncello 1 oz fresh lemon juice 1/2 oz orange liqueur lemon slice for garnish Fill a glass with ice, then add the tequila, limoncello, lemon juice, and orange liqueur. Stir to chill and serve with a lemon slice garnish. Annette Joseph Links: Website Italy Is My Boyfriend La Fortezza Workshops Instagram Facebook Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music -
St. George Spirits, founded in 1982, is one of the OG craft distilleries in the country. Located in Northern California and founded by German born distilling legend Jörg Rupf, St. George Spirits helped to kick off the modern American distillation movement as we know it. Their fascinating story is told by this week's guests, the very entertaining distillers of St. George Spirits: Lance Winters and Dave Smith. This week's featured cocktail is St. George Spirits' take on Dick Bradsell's classic Bramble. Raspberry Bramble 2 oz St. George Terroir Gin 1/2 oz St. George Raspberry Liqueur 1 oz fresh lemon juice 1/2 oz simple syrup Shake gin, lemon juice, and simple syrup with ice, then strain into a tall glass filled with crushed ice. Drizzle raspberry liqueur over the top and garnish with lemon. St. George Spirits Links: Website Instagram Facebook Twitter Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music
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There's no question climate change is affecting so much of our world's agriculture. The wine industry has been on the front lines of this for decades. Fighting climate change and adapting to our warming planet has been a priority for the growers and producers in Champagne, France for the last 20 years. Their high level of quality and distinct style depends on them staying ahead of the curve. The Comité Interprofessionnel du Vin de Champagne (CIVC) - the organization that represents Champagne production - has been leading the way in sustainability efforts for much of the world. Thibaut Le Mailloux, the CIVC's Communications Director, sat down with my from his home in France, to discuss life during quarantine, how wine growers are adapting to climate change, and the aggressive sustainability plans in place for the Champagne region. This week's featured cocktail is the classic Champagne Cocktail: Champagne Cocktail Brut Champagne
3-4 dashes Aromatic Bitters Garnish: Lemon Twist Place the sugar cube in a chilled champagne coupe. Dash the cube with bitters and top with bubbly. Garnish with a lemon twist. Official Champagne Links: Website Instagram Sustainability in Champagne Become a Champagne Expert Champagne's 360-degree Virtual Tour Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music -
The Coronavirus continues to keep many of us quarantined, and without the luxury of going out to bars and restaurants, there's a LOT of home bartending going on. And we're here to help. For this week's episode I sat down with Los Angeles bartender, Ramsey Musk - Bar Director of acclaimed Filipino restaurant, Ma'am Sir, and head camp counselor at CampOUT - a monthly jamboree and charity event for queer bar industry and friends. We talk about the basics you need to set up your home bar, and Ramsey's favorites and special go-tos during this time of quarantine. This week's featured cocktail is Ramsey's favorite new quarantine cocktail... Boy From Ipanema 1 oz cachaca (Ramsey uses Avua Amburana Cachaca) .5 oz pineapple liqueur (He uses Giffard) .5 oz pineapple juice .25 oz coconut liqueur (Mahina, but others will do) 1 oz ginger beer Top with prosecco or the like! In a shaker tin add cachaca, pineapple juice and liqueurs with ice. Shake until chilled. Strain into an ice-filled highball glass. Add Ginger beer and top with prosecco. Ramsey's Links: CampOUT Ma'am Sir
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This week's guest is Kim Haasarud from the United States Bartenders Guild National Charity Foundation. Kim is here to answer all the hard hitting questions around their Bartender Emergency Assistance Program’s COVID-19 Relief campaign. So many, especially in the hospitality industry, are out of work and struggling, and trying to make ends meet. The USBG Foundation is trying to soften the blow, but has been getting blow back from those having trouble actually getting the funds they apply for. Kim is here to address those issues, break down how the foundation actually works, and give tips on how to successfully apply for grant money from the foundation. USBG National Charity Foundation Links: Website
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Instagram Art Beyond the Glass - Sipping at Home Cocktails
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For this week's episode I spoke with Colin Spoelman, the Co-Founder and Head Distiller of Kings County Distillery - New York City's oldest, largest, and premier whiskey distillery, and a leader in America's craft distilling movement. Founded in 2010, Kings County was New York City's first whiskey distillery since prohibition. They are just now celebrating their 10 year anniversary. This was a fun deep dive into the history of Kings County, and a look back on the seismic changes in craft distilling and American whiskey over the course of a decade. Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music
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Hundreds of distillers in all 50 states are now producing hand sanitizer to help fight COVID-19. They've chosen to step up to create a product most of them knew nothing about, and it happened fast. This week's guests are:
Eral Gokgol-Kline - Founder + Managing Principal for The Vale Fox Distillery - a small batch distillery that is just under a year old and located in the Hudson Valley in New York State. Becky Harris - Founder and Chief Distiller of Catoctin Creek Distilling out of Purcellville, Virginia.
Chris Swonger - President and CEO of the Distilled Spirits Council of the United States - DISCUS.
Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music -
San Francisco-based cocktail & spirits writer, speaker & educator Camper English is here to discuss Cocktail Safe - his new-ish website dedicated to safety in cocktail ingredients and techniques. Cocktail Safe has been getting a lot of attention due to the discussion around anti-malarial drugs being an effective treatment for Covid-19. Since Camper also happens to be an expert in quinine, tonic water and cinchona bark, he's here to set the record straight on all of this. Camper's Links: Alcademics Cocktail Safe
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This episode features Eric "ET" Tecosky - veteran LA bartender and founder of Dirty Sue Premium Olive Juice. We talked about his early days in the LA bar scene, his home away from home - Jones Hollywood, and life as an entrepreneur in the ever-changing cocktail landscape. This week's featured cocktail from Eric Tecosky is a spicy Paloma variation served up.
SLAP & TICKLE
Muddle cucumber. Add all ingredients except soda to ice-filled shaker. Shake. Add 1 oz of Q soda water. Fine strain into a cocktail glass. Garnish with cucumber slice.
1 ½ oz Herradura or other quality tequila
2 oz Fresh Grapefruit Juice
½ oz fresh lime juice
½ oz Agave Syrup (1:1)
2 slices cucumbers
5 drops salty Angels Tears* Dirty Sue Premium Olive Juice
3-4 drops (or to taste) Spicy Stuff***Angle Tears - in a dropper bottle add ½ oz Dirty Sue Premium Olive Juice and 3 ½ oz spring water.
** Spicy Stuff - in a dropper bottle add 2 small, chopped habanero peppers. Fill with 100 proof vodka. Let sit for a few hours before use
ET's Links: Dirty Sue Website Instagram Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music - Daha fazla göster
