124-Malort?

What do you do when you hear about a alcohol that is described as tasting like a burnt condom filled with gasoline? You find the closest place they sell it and pick some up. Then you go share it with your friends. We had such and adventure just searching for this elusive Chicagoan drink that we couldn’t wait to try it. This liquor is so packed with flavor we had to have two guests to contain it.

Thanks to our guests this episode:

 

 

Mentioned in this episode:


 

 A Waltz for Old Jeppson (Carl’s Theme) by Archie Powell and The Exports used by permission. 

124-Malört?

What do you do when you hear about a alcohol that is described as tasting like a burnt condom filled with gasoline? You find the closest place they sell it and pick some up. Then you go share it with your friends. We had such and adventure just searching for this elusive Chicagoan drink that we couldn’t wait to try it. This liquor is so packed with flavor we had to have two guests to contain it.

Thanks to our guests this episode:

 

 

Mentioned in this episode:

The Curioso Malört cocktail

1oz Malört

2oz grapefruit juice

1/2 oz triple sec

2 dash of blood orange bitters

Regret

Add all ingredients to a low ball glass with ice and stir. Add regret the next day.


 

 A Waltz for Old Jeppson (Carl’s Theme) by Archie Powell and The Exports used by permission. 

101-Bitters?

We have recorded episodes about several alcohols and their mixers but have, until this moment, largely ignored a cocktail staple, bitters. Bitter herbs have been used medicinally for centuries but have had a bit of a roller coaster ride in the last 200 years. They became extremely popular during the 1800’s with the advent of cocktail parties, to virtually disappearing with America’s prohibition period. Although a few have stood steadfast in that time many new bitter making companies are popping up. Sometimes what you need is that old-timey flavor in today’s day and age. So don’t be bitter, just try some in your next cocktail.

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101-Bitters?

We have recorded episodes about several alcohols and their mixers but have, until this moment, largely ignored a cocktail staple, bitters. Bitter herbs have been used medicinally for centuries but have had a bit of a roller coaster ride in the last 200 years. They became extremely popular during the 1800’s with the advent of cocktail parties, to virtually disappearing with America’s prohibition period. Although a few have stood steadfast in that time many new bitter making companies are popping up. Sometimes what you need is that old-timey flavor in today’s day and age. So don’t be bitter, just try some in your next cocktail.

10 Things You Need To Know About Bitters Bitters: the Revival of a Forgotten Flavor Bitters.com Cask Strength: Peychaud’s, Angostura, Regan’s No. 5 and Why bitters matter, and recipes on how to make bitters. A Bartender's Guide to Bitters: 5 Leading Brands Cocktail 101: All About Bitters A Brief History of Bitters

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093-Cheese?


Cheese is one of mankind’s greatest inventions. Whether it be mass produced or artisan, sharp or mild, fresh or cave ripened, there is a cheese for you.  So join us for this very gooey, possibly moldy, and most likely pungent cheese filled episode.

 

How-To-Make-Thistle-Rennet-For-Cheesemaking2_header_01 What is rennet? Old Cheese Scientists Explain Why Nobody Puts Cheddar on Pizza butterwort Say ‘Prunes’, Not ‘Cheese’: The History of Smiling in Photographs Cheddar The story of fondue MAKING RENNET FROM FIG SAP?
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