24 - Let Me See Your Malört Face with Jeffrey Damnit

Explicit content warning

08/10/22 • 114 min

This week we are joined by Chicago native Jeffrey Damnit (@jeffreydamnit) to discuss the homegrown liqueur that they love to hate - Jeppson's Malört! We talk about the history of Jeppson's, what a Malört is to begin with, and disagree profusely about whether or not Jeppson's is as bad as everyone says.

Cocktails discussed:

Point du Sable

2 oz. fresh grapefruit juice

1 oz. Lillet Blanc

1 oz. Jeppson's Malort

4 dashes Angostura bitters

Chilled sparkling water

Based on the Mai by Rebekah Peppler, as published in Apéritif

Build all ingredients except for the sparkling water in a highball glass over ice. Briefly stir to combine, and top with the sparkling water. Garnish with a slice of grapefruit and serve with a sustainable straw.

Tears and Runny Mascara

2 oz. Fred Jerbis Gin

3/4 oz. dry vermouth

1/2 oz. Letherbee Bësk

1/4 oz. Tempus Fugit Créme de Violette

Lemon twist

Combine all ingredients in a mixing glass with ice and stir until well chilled, about 25 seconds. Strain into a chilled coupe and serve with a lemon twist.

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23 - For Everything Good And Bad with Jake Faulkner

We're back to form this week with an extra long episode discussing the ins and outs of Mezcal! We're joined by Jake Faulkner (@jacobfaulknercomposer) who shares his history with Ron Cooper of Del Maguey and his trip down to Oaxaca to see the palenques in person. Alongside that, we talk about the deeper history of the spirit, with detours to talk about sustainability, distilling on the Iberian peninsula, and many other topics. Cocktails Discussed - Rayo De Sol: 1 oz. Yuu Baal Joven Pechuga Mezcal 1/2 oz. Seven Caves Tiki Gin 3/4 oz. Amaro Monte 1/2 oz. saffron simple syrup 1/2 oz. fresh lemon juice Tonic water Based on the Living La Vida cocktail created by Mimi Burnham, as published in Mezcal + Tequila cocktails by Robert Simonson. Combine all ingredients except for the tonic water in a shaker with ice. Shake until chilled, and strain into a highball glass filled with fresh ice. Fill the glass to the top with tonic water, and stir gently to combine. Top with a lemon wheel and serve with a sustainable straw. Smoking Mirror: 1 1/2 oz. Banhez Joven Mezcal 1/2 oz. Drambuie 1/2 oz. Vermut Negre 3 dashes Angostura Bitters Based on the Smoke and Mirrors #1 created by Erik Lorincz, as printed on diffordsguide.com Combine all ingredients in a mixing glass with ice and stir until chilled. Strain into a chilled coupe glass and serve. Further Reading: The Drunken Botanist by Amy Steward Spirits of Latin America by Ivy Mix Art, Love And Mezcal: How Ron Cooper Sparked A Revolución For Oaxaca's Smoky, Mysterious Spirit - https://www.forbes.com/sites/johnmccarthy12/2018/04/16/art-love-and-mezcal-how-ron-cooper-sparked-a-revolucion-for-oaxacas-smoky-mysterious-spirit/?sh=79bdbab02cf7

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25 - Brewing A Better Cocktail with Michael Brocklehurst

This week, we are joined by long time home brewer Michael Brocklehurst to discuss the growing world of beer cocktails. We discuss the history of beer cocktails, and talk about the potential that the craft brewing movement has to elevate craft cocktails (or the other way around, depending on who you're talking to.)

Cocktails Discussed:

Sunset Kingdom

2 oz. Vya Dry Vermouth

1/2 oz. lemon juice

1/2 oz. saffron simple syrup

2 dashes orange bitters

2 oz. American Pale Ale

Based on the recipe printed in The Ultimate Guide to Beer Cocktails by Jon and Lindsay Yeager

Combine the first four ingredients in a shaker tin with ice, and shake until chilled. Strain into a chilled coupe glass, and top with the pale ale.

Goslar 75:

1 1/2 oz. Freeland Spirits Geneva Gin

3/4 oz. lemon juice

1/2 oz. Drambuie

Anderson Valley Blood Orange Gose to top

Combine the first three ingredients in a shaker with ice. Shake until chilled and strain into a flute. Fill to the top with the Gose, and express a lemon peel over the surface of the drink. Place the lemon twist of the edge of the glass to garnish, and serve.