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. Hosted on Acast. See acast.com/privacy for more information.

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. OoooohhhhhoohhhVesper1.5oz Gin.75oz Vodka.75oz Cocchi AmericanoShake, stir, or throw. Garnish with a lemon twist. Hosted on Acast. See acast.com/privacy for more information.

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 Eggnoghttps://jeffreymorgenthaler.com/clyde-common-egg-nog/ Hosted on Acast. See acast.com/privacy for more information.

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 JuiceShake and strain into a cocktail glass. Garnish with a cherry. Hosted on Acast. See acast.com/privacy for more information.

We talk about the sibling cocktails, the Adonis and the Bamboo. And Ketchup is a mother sauce. Adonis:1.5oz Dry Sherry1.5oz Sweet Vermouth2 dash Orange BittersStir for about 15 seconds and strain into a cocktail glass. Garnish with a lemon peel.Bamboo: 1.5oz Dry Sherry1.5oz Dry Vermouth2 dash Angostura Bitters1 dash Orange BittersStir for about 15 seconds and strain into a cocktail glass. Garnish with a lemon peel. Hosted on Acast. See acast.com/privacy for more information.

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. Bijou1.5oz Gin.75oz Green Chartreuse1oz Sweet Vermouth2 dash Orange BittersAdd 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! Hosted on Acast. See acast.com/privacy for more information.

Come join us as we talk about the healing qualities of a good hot toddy and spooky haunted bars we've been to!Our Hot Toddy2oz Spirit.5oz Ginger Syrup.5oz 2:1 Honey SyrupAdd to a mug and top with hot water! Hosted on Acast. See acast.com/privacy for more information.

Join us as we talk about Cuba Libres, the Roosevelt Room's training program, and our favorite spirits and beach cocktails. We bring back Matt Korzelius to join us with both Elise and Lan this time, and it's a real hoot. Cuba Libre1.5 oz Rum (Cuban if you can)Coca ColaGarnish: Lime WedgeCombine the rum and coke in a collins glass and garnish with a lime. Squeeze the lime in the glass to have a great time. Hosted on Acast. See acast.com/privacy for more information.

Join us this episode as we chat about one of our favorite cocktails, the Piña Colada and the pitfalls of using unsweetened coconut cream. Bring the beach to wherever you are or let your Piña Coladas find you.Piña Colada2oz White Rum1.5oz Pineapple Juice or 5 Chunks of fresh Pineapple.25oz Lime Juice.75oz Coconut CreamAdd to a blender with ice and blend until smooth. Hosted on Acast. See acast.com/privacy for more information.

Join us with London-based bartender from Seed Library, Alessandro "Alex" Todini! We talk about the Blood and Sand and the importance of intentional sourcing of your produce (we dare you to come away from this episode not craving a trip to Amalfi just for the lemons). We get way into that good good nerdy stuff. Come be nerds with us!Blood and Sand.75 Blended Scotch.75 Cherry Heering.75 Punt e Mes.75 Fresh Blood Orange Juice (regular orange juice will also do)Shake and strain into a cocktail glass and enjoy! Hosted on Acast. See acast.com/privacy for more information.