To close out “Monks of March,” Mike and Kenneth call up their old pal Buddy Buttram, who ran the beer program at Kuchnia and Keller in collaboration with Rhizome Productions in Nashville. They discuss the holy trinity of Trappist Ales: Chimay, Orval and Westmalle, going over tasting notes and anecdotes about the breweries. Kenneth also shares some booze news about a new “beer cleanse.” To close, Mike discusses a day in the life of a Trappist monk.

Order Lost Spring: How We Cocktailed Through Crisis on Amazon.

Hear the companion playlist over on Spotify.

Music by Upright T-Rex Music.
Logo by Jess Machen

Liquid Gold finally dives into the wonderful world of Chartreuse, an alchemical elixir with 130 ingredients, made by Carthusian monks at the foot of the Grand Chartreuse mountains in France. Mike talks to cocktail correspondent Jess Backhus about the joys and complexities of Green Chartreuse and some amazing cocktail recipes to enjoy it with. They also discuss a day in the life of a Carthusian monk.

Mike checks in with Kenneth for a discussion on Yellow Chartreuse and a few of the hundred-years old cocktails that are still made today. Also, is Kenneth one of the only people alive who has tasted the rarest of the rare: White Chartreuse? Hear the story of international intrigue, Saudi princes speaking Italian, and taking $1,000 shots in a glitzy club in Marseille.

Order Lost Spring: How We Cocktailed Through Crisis on Amazon.

Hear the companion playlist over on Spotify.

Music by Upright T-Rex Music.
Logo by Jess Machen

To celebrate St. Patrick’s Day, a great excuse to drink Guinness throughout the day, Mike calls up bartending legend Brandon Bramhall of Attaboy and Lakeside Lounge. Lakeside’s Guinness pour is one of the best in town, and Brandon shares some of the secrets to the silky deliciousness.

Then Mike enlists the improvisational talents of Brandon’s bartending style at Attaboy for a game of “cocktail jazz,” where Brandon shares a few springtime cocktails that will have you feeling refreshed and revived. Also: we have the scoop on Brandon’s new project in Charleston, South Carolina, set to open later this summer. Liquid Gold reminds you to not pinch anyone this St. Patrick’s Day, or any other day for that matter.

Order Lost Spring: How We Cocktailed Through Crisis on Amazon.

Hear the companion playlist over on Spotify.

Music by Upright T-Rex Music.
Logo by Jess Machen

Mike and Kenneth kick off “Monks of March,” where they’ll dive into spirits, liqueurs, wines and beers made by Monks all this month. This week they feature Benedictine, a delicious elixir that’s more “marketing myth” than actual monk alchemy. Regardless, the hosts discuss cocktails to make with Benedictine, what a day in the life is like for a group of Benedictine monks in Kansas, and discuss the many ingredients that go into the liqueur. Kenneth even takes a detour discussing Buckfast Tonic Wine, a caffeinated fortified wine made by monks at the Buckfast Abbey in England. Recipes included!

Order Lost Spring: How We Cocktailed Through Crisis on Amazon.

Hear the companion playlist over on Spotify.

Music by Upright T-Rex Music.
Logo by Jess Machen

This week Mike sits down with bar manager Derrick Diggs of Willie Bâ€s, the hot new lounge located in the Buchanan Arts District in North Nashville. Derrick tells his incredible story of being born in Ghana, growing up in Memphis, and unexpectedly going back to Ghana to finish high school and become a singer. Derrick also discusses the many frozen daiquiri options at Willie Bâ€s and his “cheat code” for coming up with delicious beverages on the fly. Later, Kenneth checks in for some booze news in which he gets drunk at Walmart, and talks hemp seed vodka in Texas.

Order Lost Spring: How We Cocktailed Through Crisis on Amazon.

Hear the companion playlist over on Spotify.

Music by Upright T-Rex Music.
Logo by Jess Machen

For our Valentines episode this year, we cure loneliness by indulging in Chocolate and the magical elixir known as Chinato. Mike sits down with founder and chief chocolate maker at Olive and Sinclair, Scott Witherow. They discuss the process of making chocolate from scratch and the amazing tale of Scott’s stone grinder. Witherow also talks about his brand new milk chocolate, as well as his favorite chocolate pairing: Priorat wines of Spain.

Jess Backhus joins in on the Priorat discussion before diving into the delicious world of Chinato, complete with cocktail recipes and a deep dive on the process of making Chinato. Kenneth joins the fray with a new segment: “Musings on Boozings,” where he ties in Julia Child’s Valentines, the Queen’s new gin, and Jay Z.

Find Olive & Sinclair on the Internet:

Order Lost Spring: How We Cocktailed Through Crisis on Amazon.

Hear the companion playlist over on Spotify.

Music by Upright T-Rex Music.
Logo by Jess Machen

The content remains highly carbonated as we continue to focus on classics of the soda fountain era with Darcy O’Neil. This week we focus on the Egg Cream and how it inspired the most decadent of egg cocktails: the Ramos Gin Fizz.

Cocktail correspondent Jessica Backhus drops a Ramos riff recipe featuring Mead, while Honeytree Meadery’s Dru Sousan goes over his Egg Cream technique from his days at the Pharmacy in Nashville. Darcy O’Neil provides some historical reference on the sub-genre of egg creams, while Kenneth Dedmon joins in to bid good riddance to the infamous soda, Tab. He also gives an update on the most famous soda parlor in Nashville, the soon-to-be-reopened Elliston Place Soda Shop.

Follow Darcy O’Neil on Instagram at @farmfoodfeast.

Follow Honeytree Meadery on Instagram at @honeytreemeadery.

Order Lost Spring: How We Cocktailed Through Crisis on Amazon.

Hear the companion playlist over on Spotify.

Music by Upright T-Rex Music.
Logo by Jess Machen

Mike sits down with soda fountain historian, author, chemist and bartender Darcy O’Neil about his journey from the chemistry lab to the bar and back. Darcy discusses his products Acid Phosphate and Lactart – solutions from the gilded age of soda fountains – and how they can be used to craft tasty beverages.

Also discussed: hangover remedies, the crazy carbonation of early sodas, and O’Neil’s revival of the famed Abbott’s Bitters, which lead him to hunting through the rainforests of St. Croix. Kenneth chimes in with a Booze News anecdote about Lebron James switching from Coke to Pepsi. Raise a highly carbonated glass and tune in!

Follow Darcy O’Neil on Instagram at @farmfoodfeast.

Order Lost Spring: How We Cocktailed Through Crisis on Amazon.

Hear the companion playlist over on Spotify.

Music by Upright T-Rex Music.
Logo by Jess Machen

This episode contains promotion for an event at Zanie’s Comedy Club. Please be cautious when attending indoor events in respect to the spread of COVID-19. We’re all adults here, so please use your judgment.

To start 2021, we come roaring out of the gate with two things you’re going to need: brunch and comedy. Mike begins by sharing a few of his favorite morning cocktails, while Jess chimes in with her Michelada recipe and a shoutout to El Tapatio.

Then Mike sits down with Nashville comedian, actor and writer Brad Sativa, whose “Brunch of Laughs” show continues at Zanie’s Comedy Club on Saturday January 16 at 2 pm. Brad discusses his new projects and his love for whiskey, including how he ended up the star of a bourbon commercial. Also discussed: being a comedian covering social issues and Nashville’s racist and progressive past, black-owned whiskey in Tennessee and Brad’s Sativa Mosa, his signature Jack Daniels and pineapple drink.

To close, Kenneth brings the Booze News, covering everything from the Supreme Court to The Rock making an energy drink.

Order Lost Spring: How We Cocktailed Through Crisis on Amazon.

Hear the companion playlist over on Spotify.

Music by Upright T-Rex Music.
Logo by Jess Machen

For their annual New Year’s Eve episode, Mike, Kenneth and Jess all pick a favorite lesser-known sparkling wine and talk about why they love it. They also dive into some techniques for making sparkling wine cocktails at home, and share the ultimate pairing for bubbles. Also discussed: the fake origin story of the Seelbach cocktail, wine terms to help the consumer pick out a favorite, and the unlikely story of a fantastic wine made in the deserts of New Mexico.

Order Lost Spring: How We Cocktailed Through Crisis on Amazon.

Hear the companion playlist over on Spotify.

Music by Upright T-Rex Music.
Logo by Jess Machen