Join Uncle Brad and Jules as they dive into the Kentucky Mule and eventually dive into the bourbon boom that's burning holes in our wallets. Uncle Brad breaks down the proper way to craft this whiskey-forward twist on the classic Moscow Mule, exploring its brief but uninteresting origins. But the conversation meanders a bit bourbon's explosive popularity and how it's transformed from an affordable American spirit into a luxury commodity that has whiskey lovers everywhere feeling the pinch. 

Meanwhile, Jules puts her seasonal spin on the classic with "Falling For A Mule" – an autumnal variation that captures the essence of fall in a copper mug. From the history behind the Kentucky Mule to the economic forces driving today's bourbon craze, this episode serves up equal parts cocktail education and industry insight. 

In our tip section, listener Kate poses a thought-provoking question that gets Uncle Brad and Jules dreaming: if you could go back in time to any bar in history, which would you choose and what would you order? Their answers might surprise you and will definitely have you pondering your own cocktail time travel fantasies. 

Whether you're a bourbon enthusiast wondering when prices will come back down to earth or just looking for your next signature fall cocktail, this episode has something to sip on. 
 

Kentucky Mule 

Glass: Copper mug 

Garnish: Lime wheel and mint sprig 

Directions & Ingredients 

In copper mug add: 

Ice (fill ½ way) 

2 oz. Bourbon 

0.5 oz. Fresh lime juice 

Stir for 15 seconds or so 

Top off with Ginger beer 

For Jules’ version, just swap in infused whiskey. Here’s a recipe: 
24 oz Jar 
1 Star Anise 
1 Pear 
2 Cinnamon Sticks 
1 Apple 
Let it sit for a few weeks to a few months. Or in Jules Case, a few years. 

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Join co-hosts Uncle Brad and Jules as they explore the sophisticated world of gin, from modern craft cocktails to historic London streets. Jules shares the story behind her signature creation, the Meditaranio—a Mediterranean-inspired gin sour featuring fresh basil and silky egg white that she crafted specially for her sister's Sicilian wedding. This elegant twist on the classic sour perfectly captures the herb-scented warmth of the Italian countryside.

Uncle Brad then takes listeners on a journey through gin's darker past, diving deep into the notorious Gin Craze of 18th-century England. Discover how this beloved spirit went from being a cheap, destructive vice that nearly brought London to its knees to becoming the refined base for today's craft cocktails. From the squalid gin shops of Hogarth's prints to the botanical complexity of modern distillation, explore how gin transformed from social menace to mixology staple. 

Whether you're interested in crafting your own herb-forward cocktails or learning about the fascinating social history behind your favorite spirits, this episode serves up the perfect blend of recipe inspiration and historical intrigue. 

Mediterraneo Gin Sour 

In your shaker add: 

1 Egg white  

2.0 oz of your favorite gin 

0.75 oz of fresh lemon juice 

0.5 oz of simple syrup 

2 – 3 basil leaves 

Dry Shake for 30 seconds 

Add ice 

Shake for 20 more seconds 

Double strain into chilled coupe glass 

Garnish with small basil leaf and/or lemon peel 

 
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Frenchie 

In your shaker add 

2.0 oz Vodka 

0.5 Chinola Pineapple 

0.75 oz chambord 

Leaves from 1 sprig of taragon 

Shake for 20 seconds 

Double strain over 

Top off with tamarind soda 

Tomatini a la Jules 

Glass: Martini / coupe 

Garnish: Cherry tomoato on a pick 

Directions & Ingredients 

In shaker add: 

3 Cherry tomato 

2 tsp of balsamic vinigar 

1 tsp of sugar 

1.5 oz vodka 

Crack of salt (pinch) 

Crack of pepper (pinch)... in fact, do two  

Muddle then... 

SHAKE IT WITH ICE 

Double strain into your coupe/martini glass 

Add picked cherry tomato garnish 

 
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Brad and Jules welcome author, podcast host, photographer, and cocktail spherification expert Renya Edmonds to push the boundaries of drinkable science. Think Jello shots are impressive? Renya is about to revolutionize your cocktail game entirely. 

In this episode, Brad walks you through the classic Cantarito served in traditional clay mugs, Jules freestyles a completely unmeasured riff straight into a bottle, and Renya guides us through the precise art of molecular mixology to create edible cocktail pods. Yes, cocktails you can bite into. 

Cantarito (the drink, not the pod): 

First, go order some clay mugs on amazon - look up cantarito mugs, get those 

Get your clay mug, chill it, and then rim it with Tajin 

In your shaker add: 

2.0oz of Reposado Tequila (blanco is fine if you prefer) 

0.75oz of Fresh orange Juice 

0.75oz of Fresh lime juice 

0.5oz of Fresh lime juice 

Pinch of salt 

Ice 

Shake it like you mean it - about 20 secondes 

Fill your clay mug halfway with ice 

Strain your shaker into the mug 

Top off with Squirt 

Garnish with a lime wedge 

Ready to attempt the pods? You'll need some specialized equipment: a kitchen scale (gram precision), sodium alginate, calcium lactate, an airtight container, and an immersion blender. We know it sounds intimidating, but the payoff is extraordinary. Oh… and get some ice cube trays if you don’t have them. The ones with the silicon bottom work pretty slick.  

Sorry, I know this is a lot, but the fun that will follow is worth it 

FIRST make your Sodium Alginate bath 

5g Sodium Alginate 

1 Liter Distilled Water (IT MUST BE DISTILLED) 

1/3 cup of sugar 

Using an immersion blender, combine sodium alginate, sugar and distilled water in a large airtight bowl 

Let sit for 1-24 hours to allow bubbles to dissipate  

Next, make your ingredients for your pods (ratio for about 10 pod) 

60 grams Reposado Tequial 

40 grams Fresh OJ 

20 grams Fresh grapefruit Juice 

15 grams Fresh lime juice 

65g Squirt 

Pinch of salt 

TOTAL should be 200 grams 

(you’ll need 6 grams of Calcium Lactate - hold this off to the side until you’ve read the directions) 

Heat 65g of Squirt on the stove top or in a mug in the microwave until boiling 

Add in 6g of calcium lactate, stir until dissolved. 

Add all ingredients together, measuring each liquid correctly 

Pour cocktail into ice molds, freeze for at least 6 hours, the longer the better 

Warm the sodium alginate bath to about 120 degrees F and prepare two bowls with cold water  

Drop one frozen cocktail pod into the sodium alginate bath and gently stir the water with a spoon (be careful not to touch pod with the spoon until the membrane has formed) 

Pick up the pod with a slotted spoon, wipe the bottom of the spoon with a paper towel, and transfer to the first cold water bath 

Rinse thoroughly by stirring the water, repeat the process rinsing the pod in a second water bath. 

Enjoy! 

Reyna Edmonds 

Find more ideas @reyna.edmonds 

Check our her podcast, Lunatic Soup 

Buy her book(!), The Unauthorized Court Of Cocktails: Recipes for your Romantasies 

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Join Uncle Brad and Jules as they explore the vibrant world of the Yellow Bird cocktail, a tropical classic that's as beautiful as it is delicious. Uncle Brad guides listeners through the traditional recipe, breaking down each ingredient and technique to help you master this rum-based favorite at home. Jules then elevates the experience with her innovative mezcal variation, "The Golden Feather," showcasing how a simple spirit swap can transform a classic into something entirely new. 

Dive into the cocktail's fascinating backstory as Uncle Brad uncovers the Yellow Bird's connection to themes of lost love and longing, revealing how this seemingly cheerful drink carries deeper emotional resonance. The episode wraps up with practical advice on batching cocktails for parties and gatherings, including the crucial technique of calculating proper water dilution to ensure your batch tastes just as good as individually crafted drinks. 

Whether you're a home bartender looking to expand your tropical repertoire or simply curious about the stories behind your favorite drinks, this episode delivers both technique and heart in equal measure. 

Yellow Bird Cocktail 

Glass: Coupe or Martini 

Garnish: Lime slice and cocktail cherry 

Directions & Ingredients 

In shaker add: 

2.0 oz White rum 

1.0 oz Galliano liqueur 

1.0 oz Triple Sec 

1.0 oz Fresh lime juice 

Shake for 15 – 20 seconds 

Double strain into chilled coupe 

Garnish with lime wheel and cherry 

The Golden Feather 

Glass: Coupe Glass 

Garnish: Banana 

Directions & Ingredients 
In your shaker add: 

1 oz white rum 

0.5 oz mezcal 

0.75 oz banana-infused Galliano* 

0.75 oz triple sec (or dry curaçao) 

0.75 oz fresh lime juice 

0.5 oz cream of coconut (Coco Lopez or similar) 

Optional: 1 dash Angostura bitters for added depth 

Shake and double strain into your chilled coupe glass 

 
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Join Uncle Brad and Jules as they explore the sophisticated world of the Bensonhurst cocktail in this episode of The Art Of Drinking. Uncle Brad kicks things off by sharing his recent Denver adventure and his visit to the iconic Cruise Room, one of his favorite watering holes. He then guides listeners through the step-by-step process of crafting the perfect Bensonhurst, complete with the full recipe so you can recreate this Italian-American gem at home. 

Jules puts her own refreshing spin on the classic by introducing the Benny Spritz, a lighter, bubblier variation that's perfect for those who love a good spritz. Uncle Brad dives deep into the cocktail's fascinating history and shines a spotlight on one of its key ingredients—Cynar, the artichoke liqueur that everyone seems to mispronounce (we'll help you get it right!). 

The episode wraps up with practical tips from both hosts on how to decode bar menus and recreate those mysterious cocktails you spot when you're out and about. Whether you're a home bartender looking to expand your repertoire or simply curious about the stories behind your favorite drinks, this episode delivers the perfect blend of technique, history, and insider knowledge. 

Bensonhurst Cocktail 

Glass: Coupe 

Garnish: None 

Directions & Ingredients 

In mixing glass add: 

2.0 oz Rye whiskey  

1.0 oz Dry vermouth (Dolin works great) 

2 tsp of maraschino liqueur  

1 tsp of Cynar 

Stir for 30-40 rotations 

Strain into chilled coupe 

No garnish 

Benny Spritz 

Glass: Highball 

Garnish: Lemon peel 

Directions & Ingredients 

In shaker add: 

1.5 oz Rye whiskey 

0.5 oz Cynar 

2 tsp Maraschino liqueur 

1.0 oz Dry vermouth 

0.25 oz Fresh lemon juice 

2 dash Orange bitters 

Shake for 15-20 seconds 

Double Strain over ice in Collins glass 

Add club soda or tonic 

Garnish with lemon peel 

 
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Think daiquiris are too sweet? Ernest Hemingway felt the same way. The legendary writer transformed this classic cocktail into something stronger, sharper, and infinitely more sophisticated. Today we dive into the Hemingway Daiquiri—a drink as bold and uncompromising as the man who inspired it. We'll explore how Papa's particular tastes created a cocktail that's equal parts refreshing and punishing, and discover why this literary legend's drinking habits became as famous as his prose. 

Hemmingway Daiquiri  

Glass: Coupe 

Garnish:  

Directions & Ingredients 

In shaker add: 

3.5 oz Gold Rum (aged 1 – 3 years) 

1.0 oz Fresh pink grapefruit juice 

0.75oz Maraschino liqueur 

1.0 oz Fresh lime juice 

0.5 oz of Rich simple syrup (2:1) 

Shake for 20 seconds 

Strain into coupe, in this case, I think the extra dilution from the ice crystals is warranted 

Hemmingway’s on Vacation 

Glass: Coupe glass 

Garnish: fresh nutmeg, mint,  

Directions & Ingredients 

In mixing glass add: 

1.5 oz mezcal + 0.5 oz aged rum  

1 oz fresh grapefruit juice 

0.75 oz fresh lime juice 

0.5 oz coconut water syrup* 

0.5 oz Giffard Banane  

Dash of saline or a pinch of salt (optional but highly recommended) 

Add to a cocktail shaker 

Shake and double strain into couope 

Garnish with fresh nutmeg and mint 

TIP: @susu_51295 What’s the difference in a syrup, shrub, and oleo sacrum and when to know to use which one 

 
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Uncle Brad and Jules tackle the luxurious Brandy Alexander – a cocktail so smooth, it practically wears velvet pajamas. This creamy classic may have emerged from the shadow of its lesser-known (but equally delicious) parent cocktail, but it's earned its place as a dessert drink worthy of year-round appreciation. 

Uncle Brad starts us off with the traditional Brandy Alexander, made the proper way with cream – because while our friends in Wisconsin might insist on ice cream, we're sticking to the original recipe that put this cocktail on the map. Then Jules shakes things up with her signature Root Beer twist, proving that sometimes the best innovations come from thinking outside the liquor cabinet. Uncle Brad digs into the fascinating origins of this sophisticated sipper and reveals the identity of its mysterious parent cocktail. 

Whether you're looking to cap off a dinner party or simply want to treat your taste buds to something special, the Brandy Alexander delivers dessert-level indulgence in liquid form. Just remember: this is a nightcap, not a noon-time refresher... actually, don’t let us dictate policy, enjoy it whenever you’d like. 

Brandy Alexander 

Glass: Coupe 

Garnish: Nutmeg 

Directions & Ingredients 

In shaker glass add: 

1.5 oz Cognac / Nice French Brandy 

1.0 oz Dark creme de cacao 

1.0 oz of Heavy cream 

Ice 

Shake for 20 seconds or until it’s too cold to hold 

Strain into your coupe glass 

Garnish with fresh nutmeg  

Alexander the Float 

Rootbeer Alexander Float 

A boozy, creamy, spiced summer dessert cocktail 

Glass: Pint Glass 

Garnish: Nutmeg or shaved chocolate  

Ingredients: 

2 oz Cognac 

1 oz crème de cacao  

1/2 oz heavy cream 

2 oz root beer (chilled) 

1 scoop vanilla bean ice cream 

Freshly grated nutmeg (optional) 

Instructions: 

Add a scoop of vanilla ice cream to your glass 

Shake the brandy, crème de cacao, and cream with ice and strain into glass 

Top with root beer—slowly! Let it fizz. 

Garnish with a dash of nutmeg or a shaved chocolate float. 

TIP: Thoughtful question from @Susu_51295 about the differences between syrup, shrub, and oleo sacrum – essential knowledge for any home bartender looking to elevate their craft. 

 
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Join Uncle Brad and Jules as they brave the notoriously face-contorting Malort. Listen as these courageous libation explorers transform Chicago's favorite liquid punishment into surprisingly palatable cocktails, including Uncle Brad's recreation of the Swedish Seed that might actually make you want to drink Malort (trust him on this one, it’s like Root Beer for grown-ups). 

Discover the twisted history of this infamous spirit, from its Swedish origins to its Chicago cult status, and learn how this beverage—described by critics as tasting like "grapefruit rind steeped in gasoline"—became both a beloved cultural touchstone and the city's favorite practical joke on unsuspecting tourists. We'll track Malort's journey from immigrant staple to near extinction, and its phoenix-like revival in the 2010s that cemented its status as Chicago's most masochistic rite of passage. 

Whether you're a Malort veteran with the facial scars to prove it or a curious newcomer wondering "how bad could it really be?" (spoiler: bad), this episode promises equal parts history lesson and liquid courage. Listen in and discover why sometimes, the worst-tasting traditions are the ones we cherish most. 

Swedish Seed 

Glass: Coupe 

Garnish: Orange peel 

Directions & Ingredients 

In shaker add: 

1.0 oz Malort 

1.0 oz Root liqueur 

1 egg white 

0.75 oz fresh lemon juice 

1.5 oz brown sugar honey syrup 

2 dash angostura  

Dry Shake for 30 seconds 
Add ice and shake for 20 seconds more 

Double Strain into coupe 

Add orange peel garnish  

TIP: Question form Austin Elliot Strickland – Which is better, syrups or liqueurs?  

 
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In this episode, we're shaking things up (literally) with author, home bartender, and cocktail influencer extraordinaire Hannah Chamberlain of @spiritedLA fame. Hannah joins us to discuss her viral "Drinking Wherever Bartenders Tell Me To" series, her peculiar "Icons of Misbehavior" creations, and those weirdly dirty martinis that might make traditionalists clutch their pearls. We dive into Hannah's journey from UCLA history grad to cocktail creator whose videos have been viewed over half a billion times online. Plus, we attempt to make her infamous "Junk Food Martini" complete with salt and vinegar potato chip-infused spirits and blue cheese stuffed olives. Whether you're a seasoned home bartender or someone who's just discovered the joy of mixing cocktails at 35,000 feet, Hannah's boozy etiquette from her book "How to Be a Better Drinker" will have you raising your glass with newfound confidence. Prepare for a spirited conversation that's equal parts informative, entertaining, and delightfully unconventional — just like Hannah's approach to cocktail culture. 

Salt & Vinegar Potato Chip Vodka 
Infuse 2 cups of Vodka or Gin with 1 cup of salt & vinegar potato chips 

Pour vodka into airtight container, add chips and set aside for at least 8 hours. Strain through coffee filter and keep in freezer. 

Junk Food Martini 

In mixing glass add: 

3oz. Vodka 

0.5 to 1.0oz of Dry Vermouth 

Ice 

Stir for 50 – 75 rotations or 30 seconds is fine 

Garnish with bacon crumble and blue cheese stuffed olives and a garlic clove 

Enjoy! This will blow you away. So will her book... pick one up!  

Hannah Chamberlin 

Website: www.spiritedla.com 

IG/TikTok: @spiritedla 

Pintrest: spiritedla 

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