Ep 90: You’re That Guy From That Thing with Joseph Volpe and Ben Gilbert


The Episode:

The Situations:

Joseph Volpe moved back to Brooklyn after a year in the Bay Area, Ben Gilbert moved jobs, Chris put his foot in it at work, and Ben Harrison finally achieved his secret goal for the podcast.

The Drinks:

Dangerous Affairdangerous-affair
1 oz Gold rum
.5 oz Jamaican rum, Smith & Cross
.5 oz  Creme de Peche
.5 oz Sweet vermouth, Carpano Antica Formula
.25 oz Campari
.25 oz Lemon juice
1 ds Bitters, Fee Brothers Lemon

Stir all except bitters with ice. Garnish with orange peel. 1 drop of lemon bitters on top.

2 oz rye or other whiskey
1 oz dry vermouth
.25 oz maraschino liqueur
.25 oz Amer Picon, or a few dashes Angostura or orange bitters

Combine ingredients with ice and stir until well-chilled. Strain into a chilled cocktail glass.

Blushing Bettyblushing-betty
1 oz fresh juice from 1 pink grapefruit
1.5 oz bourbon
.5 oz simple syrup

Fill a cocktail shaker 2/3 full with ice. Add grapefruit juice, bourbon, and simple syrup. Shake vigorously until well chilled, about 20 seconds. Strain into ice-filled rocks glass, garnish with grapefruit wedge if desired.

Sweet and Vicioussweet-and-vicious
2 Fuji Apple Slices
2 oz Rye
.5 oz Dry Vermouth
.5 oz Amaro Nonino
1 tsp Maple Syrup

Muddle the apple slices. Add the remaining ingredients and stir with ice. Double strain into a coupe and garnish with an apple fan.

Overhead Smash
1/2 Strawberry
2 Cucumber wheels
1.5 oz Tanqueray London Dry Gin
.5 oz Bonal Gentiane-Quina
.5 oz CArpano Antica Formula Vermouth
.75 oz Lemon Juice
.25 oz Oregeat
.25 oz Ginger syrup
1 dash Angostura Bitters
1 dash Orange Bitters
Club Soda
Garnish: 1 Cucumber ribbon, 1 mint sprig, and 1 or 2 drops of Angostura Bitters

In a shaker muddle the strawberry and cucumber wheels. Add the remaining ingredients (except the club soda) short shake with ice, then strain into a high ball glass filled with ice cubes. Top with club soda. Garnish with the cucumber ribbon and mint sprig, then dash the bitters on the mint. Serve with a straw.

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