Today we are drinking a cocktail called the Mexican Firing Squad. If you like margaritas but want to stop being such a basic bitch, this one’s for you. Mexican Firing Squad Recipe: 2 OUNCES TEQUILA ¾ OUNCE LIME JUICE ¾ OUNCE GRENADINE 5 DASHES ANGOSTURA BITTERS SODA WATER (OPTIONAL) Add all ingredients to a cocktail shaker. Add ice and shake until chilled. Strain into a rocks glass over ice. Garnish with a lime wheel. Leave us some feedback, and share with your friend who likes margaritas but wants to stop being such a basic bitch. Music: A Mexican Love Affair by Squire Tuck

Today we are drinking a Dark ‘n’ Stormy, which is quite relevant as Hannah’s just been pummeled by Hurricane Florence over the weekend , and Hailey’s just getting into the rainy season. A Dark ‘n’ Stormy is a highball cocktail made with dark rum (the “dark”) and ginger beer (the “stormy”) served over ice and garnished with a slice of lime. Dark ‘N’ Stormy Recipe: 2 OUNCES DARK OR BLACKSTRAP RUM 1 OUNCE LIME JUICE 4 OUNCES DRY, SPICY GINGER BEER Add rum and lime juice to a Collins glass. Add ice and top with ginger beer. Garnish with a lime wheel. Leave us some feedback, and share with your friends who made it through Hurricane Florence. Music: hurricane by h.

This cocktail is the cat’s pajamas. Nay, the eel’s ankle. Well it’s the elephant’s instep, the snake’s hip and the capybara’s spats. Regardless, we’ll have a Bee’s Knees, Johnny, and step on it before the bulls show up. Bee’s Knees Recipe: 1 ½ OUNCES GIN ¾ OUNCE LEMON JUICE ¾ OUNCE HONEY SYRUP Add all ingredients to a cocktail shaker. Add ice and shake until chilled. Strain into a chilled coupe or cocktail glass. Garnish with a lemon wheel. Leave us some feedback, and share with your buzzy lil’ friends. Music: Bees In My Blood by Mr Frisby’s Beat Pocket

The Mai Tai is a cocktail based on rum, Curaçao liqueur, orgeat syrup, and lime juice, associated with Polynesian-style settings. We think the Wall Street Journal said it best, “If you think of Tiki as the cocktail world’s sugary cousin with a penchant for bad Hawaiian shirts, then you haven’t had the good stuff.” Bitter Mai Tai Recipe: 1 ½ OUNCES CAMPARI ¾ OUNCE JAMAICAN RUM ½ OUNCE ORANGE CURAÇAO 1 OUNCE LIME JUICE ¾ OUNCE ORGEAT Add all ingredients to a cocktail shaker. Add a small amount of ice and shake. Strain over crushed ice into a rocks glass. Top with more crushed ice and garnish with a mint sprig. Leave us some feedback, and share with your friends to wrap up the summer this Labor Day. Music: Mai Tai Beach by Little Glass Men

The Moscow mule is a cocktail made with vodka, spicy ginger beer, and lime juice, garnished with a slice or wedge of lime. It is popularly served in a copper mug; however, public health advisories recommend the mugs be plated with nickel or stainless steel on the inside and the lip. Moscow Mule Recipe: 2 OUNCES VODKA ¾ OUNCE LIME JUICE 4 OUNCES GINGER BEER Add vodka and lime juice to a copper mule mug or collins or highball glass. Top with crushed or cracked ice. Top with ginger beer and swizzle with a swizzle stick or barspoon gently to mix. Garnish with a lime wheel. Leave us some feedback, and share with your Russian friends. Music: Moscow Window – My Neighbor by Sam Bikov

Today we are drinking what Megan Krigbaum cites as “A fancy man’s Black and Tan,” the Black Velvet. The Black Velvet is a beer cocktail made from a stout (often Guinness) and white, sparkling wine, traditionally Champagne. The drink is said to have originated at the Brooks’s Club on St. James’s Street in London, on the occasion of the death of Queen Victoria’s husband, Prince Albert, in 1861.  Black Velvet Recipe: 3 OUNCES GUINNESS 3 OUNCES CHAMPAGNE Add Guinness to a coupe, a flute, or a collins glass. Top gently with champagne. Leave us some feedback, and share with your friends who are still mourning the death of Prince Albert. Music: Guinness Sauce by Radioactive Sparrow & Brown Torpedo

The mint julep is made primarily using  bourbon (or some other spirit), sugar, water, crushed or shaved ice, and fresh mint. As a bourbon-based cocktail, it is associated with the American South and the cuisine of the Southern United States in general, and the Kentucky Derby in particular. Mint Julep Recipe: 1 LARGE MINT SPRIG ½ – ¾ OUNCE SIMPLE SYRUP 2 – 2½ OUNCES BOURBON, PREFERABLY BONDED In a julep tin or rocks glass, muddle mint sprig with simple syrup by gently pressing to release oils. Pack the glass with finely crushed ice. Pour bourbon, and mound more ice into the top of the glass. Spank a mint bouquet by clapping it between your hands to release the oils, and garnish. Leave us some feedback, and share with your Derby boys and girls! Music: Mint Jam by Factory Sounds

Swizzle your way out to the Scottish Caribbean with a Padang Swizzle! Padang Swizzle Recipe: 1 ½ OUNCES AMONTILLADO SHERRY ½ OUNCE AGED RUM ¼ OUNCE ISLAY SINGLE-MALT SCOTCH ¾ OUNCE LIME JUICE ½ OUNCE GRAPEFRUIT JUICE ¾ OUNCE CINNAMON SYRUP Add all ingredients to a Collins or Pilsner glass. Add crushed ice and swizzle using a swizzle stick or bar spoon. Top with more crushed ice, and garnish with a lime wheel speared through with a smoking cinnamon stick (carefully light using a match or lighter). Be sure to extinguish the cinnamon stick before attempting to take a sip of your swizzle! Leave us some feedback, and share with someone who likes to vacation in the colder and more rainy islands. Music: Swizzle Bricks by The Frightingales

Our latest episode explores the conspiracy behind the Paloma Cocktail’s Wiki page, and the mystery surrounding the Paloma’s origin. Paloma Recipe: 2 OUNCE TEQUILA 1 OUNCE GRAPEFRUIT JUICE ½ OUNCE LIME JUICE ¾ OUNCE SIMPLE SYRUP 2 DASHES GRAPEFRUIT BITTERS (OPTIONAL) SODA WATER, TO TOP Add first 4 (or 5 if using bitters) ingredients to a cocktail shaker. Add ice and shake until chilled. Strain into a collins glass over ice. Top with soda water. Garnish with a grapefruit wheel. Leave us some feedback, and share with a dove. Music: Stale Tequila by Jacob Haller

According to Brian Petro from alcoholprofessor.com, there are some historians that believe the sour category is a scaled down version of the basic punch. It has the elements of “one sour, two sweet, three strong, four weak” that a classic punch has, but in an individual serving size. The proportions are a bit off, but you get the idea. The base spirit is always the dominant flavor. The sugar needs the juice and water or soda to help dissolve the sugar. The citrus should be just present enough to balance out the sweetness of the sugar. Gum syrup (or simple syrup) was later substituted for the sugar and water in some recipes, which is easier to blend into the cocktail. Whiskey Sour Recipe: 1 OUNCES BOURBON 3/4 OUNCE LEMON JUICE 3/4 OUNCE SIMPLE SYRUP ½ OUNCE OR 1 SMALL EGG WHITE (OPTIONAL) Add all ingredients to a cocktail shaker, and dry shake. Add ice to the shaker and shake well. Strain into a chilled coupe or cocktail glass, or over ice into a rocks glass. Leave us some feedback, and share with a friend who has egg on their face! Music: Eggs by Bad Ronald Bar Spoons, courtesy of Urban Bar: European […]