31 - The Happiest Hours with Jordan Paley

10/06/22 • 125 min

This week, we are joined by Jordan Paley to discuss the history of Happy Hours, from their origins in the Navy, to Jordan's own virtual Quarantine Happy Hour!

Cocktails discussed:

Battenberg Cup:

1 oz. Freeland Spirits Bourbon

1 oz. Sweet Gwendoline Gin

3/4 oz. lemon juice

1/2 oz. Tempus Fugit Cremé de Noyaux

Combine all ingredients in a shaker with ice, and shake until well chilled. Strain into a chilled coupe glass, and garnish with a lemon twist.

Nomu-Hai

2 oz. Shimakaze Unaged Awamori

3/4 oz. lemon juice

3/4 oz. Yuzuri Yuzu Liqueur

Asahi Super Dry beer to top

Combine the first three ingredients in a cocktail shaker with ice, and shake until well chilled. Strain into a highball glass over fresh ice, and top with the Asahi. Garnish with a slice of lemon, and serve.

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30 - Rediscovering Pisco Punch with Nick

We're joined by our first time return guest, Nick (@nickburnit), to talk about the drink that used to define San Francisco, Pisco Punch! We talk about the gold rush history of the drink, and its modern revival, as well as Nick's experiences with pisco on his travels in Peru!

Cocktails discussed:

Pisco Punch:

2 oz. 100% Quebranta Pisco

3/4 oz. pineapple infused simple syrup

3/4 oz. fresh lime juice

1/4 oz. Falcon Spirits Apertivo Aplomado

Combine all ingredients in a shaker with ice, and shake until well chilled. Strain into a rocks glass with fresh ice, and garnish with a piece of candied pineapple.

Niantic Punch

2 oz. Malahat Spirits Brandy

1/3 oz. Xila liqueur

3/4 oz. lemon juice

2 oz. brut champagne

Sugar cube

Combine the brandy, Xila, and lemon juice in a shaker with ice, and shake until well chilled. Stain into a coupe glass, and top with the champagne. Set an absinthe spoon across the top of the glass, and rest the sugar cube on top, and pour a small amount of overproof rum over the cube, until it is saturated. Light the cube with a match, and let it burn and melt down into the drink. When it goes out, use the spoon to give the drink a quick stir, and serve.

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32 - The Meaning of Malt with Bino Gopal

This week, we sit down with the wonderful Bino Gopal to discuss single malt whisky, from Scotland and abroad. We talk about the origins of Scotch whisky, how the category has expanded, pronunciation guides, and much more in this wide ranging discussion!

Cocktails Discussed:

Abbot's Dram:

2 oz. anCnoc 12 Year Highland Single Malt

3/4 oz. Lillet Blanc

1/4 oz. Benedictine Liqueur

1/4 oz. Green Chartreuse

1 barspoon Wild Roots Orange & Bergamot Gin

Inspired by the Poet's Dream cocktail as printed in Spirited: Cocktails From Around the World by Adrienne Stillman

Combine all ingredients in a mixing glass with ice, and stir until well chilled. Strain into a chilled coupe glass, and garnish with an expressed lemon twist.

Mac-Talla

1 oz. Malahat Spirits Single Malt

1 oz. Mommenpop Seville Orange Vermouth

1/2 oz. Luxardo Sangue Morlacco

1/2 oz. Amaro Sfumato Rabarbaro

3 drops PDX Cocoa Bitters

Combine all ingredients in a mixing glass with ice, and stir until well chilled. Strain into a chilled coupe glass, and garnish with an expressed orange twist.