Dad Drinking

Three words that will now strike fear (with a hint of mirth) into our collective hearts: Fish. House. Punch.

A masterpiece of muddled and macerated lemon peels, rum, and brandy, this week's cocktail arrived in two bottles labeled "XXX," courtesy of Jason Varney, Philadelphia photographer and new(er) dad. The first bottle set the stage for an in-depth discussion on the evolution of Varney's career. The second, well, let's just say that the tale of George Washington's 3-day hangover can count itself among those histories that refuse to stay in the past.

If you happen to be in Philly, Varney has selected works on display at Drexel University's Paul Peck Gallery until July 20th. 

Fish House Punch
(adapted from Andre and Tenaya Darlington)

3 cups lukewarm water
3 lemon peels
3/4 cup demerara sugar

1 bottle (750 ml) spiced rum (Sailor Jerry)
1-1/2 cups brandy (E&J)
4 oz peach brandy
1-1/2 cups lemon juice
Bitters (optional)

Combine lemon peels and sugar in a bowl and muddle. Leave on your kitchen counter for an hour or so, then add water to mixture to dissolve sugar. Strain and discard solids, then combine with rest of ingredients. Serve over a giant ice cube or maybe just some bullshit fridge ice in a rocks glass garnished with a lemon wheel. Add bitters if desired (we agreed that it was a nice touch).

Note: probably not a good idea to drink the whole batch in one sitting.
 

Bon Appetit is crushing the content game these days. Behind much of this double-tappability is Alex Delany, a dude who we think is from Philly judging by his social media account and his beer obsession. Recently, he posted a recipe for the Siesta, a tequila cocktail made with grapefruit and lime whose vibrant hue is an invitation to jump right into that cold ass Memorial Day Weekend pool at the local swim club, no matter the weather.

We made some slight riffs to enhance its smokiness and brightness while discussing the dark times between the dropped nap and the kids' ability to entertain themselves. We also agreed on a dad-type (and perhaps Jim decided that it was a singular and specific dad and this was his ode), one who is just as vibrant and cool as this cocktail.

The Improved Alex Delany
(adapted from Bon Appetit)

2 oz. mezcal
¾ oz. simple syrup
¾ oz. fresh lime juice
½ oz. Campari
½ oz. fresh grapefruit juice

Add all ingredients to a shaker filled with ice. Shake the shit out of it, then strain into a coupe glass. Flame the grapefruit peel and make it rain lime zest over the foam. Serve to your guests, who feel incredibly comfortable in your effortlessly cool presence.

Jon Adams of Rival Bros Coffee Roasters stops by the podcast studio to discuss the early Philly food scene (and the evolution of food in general), lying to protect your kids, and the Sazerac's biggest fan, William Sydner Porter, aka O. Henry.  

Jon Adams of Rival Bros Coffee Roasters stops by the podcast studio to discuss the early Philly food scene (and the evolution of food in general), lying to protect your kids, and the Sazerac's biggest fan, William Sydner Porter, aka O. Henry.  

A month later, we are back at it. Apologies for the delay as always, but we were busy being dads. Rest assured, though, we're bringing the hot fire this time around. Listen along as Marcos recaps his trip to Florida while we sip on a modified version of the Penicillin cocktail (that was really just a Boulevardier with a Suntory Hakushu spritz (or two) because we didn't have the right ingredients for the Penicillin.

Huge props to Jesse Cornell for this episode's recipe, The Muse. Jesse also happens to be one of the first people to recognize Marcos as Fidel Gastro in public. Unwittingly, the dads stumbled onto an embarrassment of riches with regard to history, Jim's favorite (because he's a nerd).

We also discuss the acceptable times to throw garbage in an active tuba, peak trap, and the difference between a one-upper and a big-upper. Enjoy!

The Muse (Courtesy Jesse Cornell)
Ingredients:
1 oz Laird's Bonded Apple Brandy
1 oz Drambuie
1/2 oz Cynar
1/2 oz Dolin Blanc Vermouth
3 healthy dashes Angostura Bitters
2 big peels orange rind

Method:

Twist one orange peel, run around the inside of a mixing glass, then discard. Add ice and all ingredients but the second orange peel. Stir like you mean it (Cornell does 40 revolutions). Strain into a rocks glass, express the remaining orange peel, drop into the cocktail, and binge at least one season of Outlander.
 

Drew Lazor schools the dads on vermouth, cognac, and a whole host of session cocktails.

This is quite possibly the best cocktail we have made thus far. The ingredients alone, especially the Pisco, would suggest otherwise, but the simple syrup and lime juice mellow out the grappa-esque spirit.

The Viceroy (stolen from Duggan McDonnell via Jason Wilson)
Ice
1 1/2 oz Pisco (we used Barsol)
1 oz Lillet Blanc
1/2 oz freshly squeezed lime juice
1/2 oz simple syrup (see NOTE)
1 1/2 oz tonic water
Mint sprig, for garnish

Combine all liquid ingredients over ice and garnish with mint. While sipping, consider your alias, and make sure an official rank precedes said alias (Colonel, General, etc).

NOTE: To make simple syrup, combine equal parts water and sugar in a small saucepan over medium-high heat; bring the water to a boil, stirring constantly to dissolve the sugar. Reduce the heat to low and cook for about 5 minutes. Cool completely before using. Refrigerate the extra you accidentally made.