Squeezing Lemons

In this episode, the boys share a special recipe and use mayonaise?

In this episode, the guys leave the studio to record at local Richmond Gastropub, Toast! They're joined by Andrew Ball, expert bartender and USBG member, and Bob Graham, part-owner of Richmond Toast locations and new rum-focused bar Sidecar. We're so excited to share this delightful conversation with a couple of real industry professionals and all-around great guys.

Just before the 2023 Tour de France began, these cocktail boys watched a certain Netflix documentary and became obsessed with cycling. In honor of their newfound passion for the tour (#JumboVisma) and the ridiculously fit athletes climbing mountains and running speed trials to earn jerseys under the globes most complicated points system, they recorded an episode focused on French cocktails. If you haven't seen the doc yet (#notsponsored Tour de France: Unchained on Netflix,) mix a couple of these delightful bevs and join us in our new obsession.

In this episode, the guys incorporate a truly awful ingredient: Jeppson's Malort. This special liqeuor, which boasts tasting notes of "feet" and "old shoes," comes from the beautiful city of Chicago. Taking up a challenge from their pals over at Inside the Pallet House, the guys try their hands at crafting something drinkable from this repulsive alcohol. Against all odds, the guys create three - yes THREE - nearly tolerable beverages with this digusting ingredient and invite you along for the ride.

In this episode, the guys mix up some fun and refreshing summer cocktails.

In this episode, the guys make a watermelon mint simple syrup and explore all sorts of cocktails with it!

In this episode, the guys explore variations on the smash!

In this episode, the guys try all sorts of bitters in a variety of exciting cocktails with unexpected ingredients.