STOP! Before you try to make this drink, you will need to purchase Blue Blazer mugs 

Where do I get Blue Blazer mugs you ask? Golden Age Bartending has a set of 2 you can purchase for about $50. www.goldenagebartending.com. Then go research fire safety!  

In this episode we are turning up the heat—literally—with one of cocktail story's most spectacular and dangerous drinks: the Blue Blazer. This flaming whiskey cocktail isn't just mixed, it's performed, as blazing liquid cascades between two metal mugs in a fiery arc that's as mesmerizing as it is risky. In fact, make this drink at your own risk – things can go sideways easy. We talk about what we did to keep things safe, but you need to do your homework too if you decide to try to make this one.  

Of course, we dive into the story of Jerry Thomas, the legendary 19th-century bartender who created this showstopper and quite literally wrote the book on bartending. His Blue Blazer became the grandfather of flaming cocktails and established the art of theatrical bartending that still captivates audiences today. 

Jules and I walk you through the technique, the proper equipment (those specialized Blue Blazer mugs exist for a reason), and—most importantly—the safety precautions you absolutely need to know before attempting this at home. Because while the Blue Blazer is undeniably impressive, it demands respect and caution. 

Whether you're a cocktail historian, a pyro enthusiast, or just curious about the drinks that pushed bartending into performance art, this episode illuminates the legacy of Jerry Thomas and the drink that proved cocktails could be both craft and spectacle. 

Blue Blazer recipe: 
You’ll need 2 Blue Blazer mugs to make the drink and 2 different mugs (or Brandy snifters) to serve the drink. 

Ingredients (makes 2): 

4 oz cask strength scotch 

2 tsp of sugar 

3 oz boiling water 

Steps 

Warm the scotch – it lights and stays lit easier 

Warm a separate brandy snifter or ceramic mug 

Lay down a damp towel and clear your area of any flammable materials 

Place your Blue Blazer mugs on the towel – this is your workspace 

In 1 of the METAL mugs, pour in your ingredients – leaving the other mug empty for now 

Light the drink on fire  

Carefully roll the mix between the Blue Blazer mugs 5 times. Keeping your hands away from the top of the handle (it’ gets hot over the receiving mug). 

Place the empty mug over the flaming mug to put out the fire – once the fire is out you can continue to roll the drink between mugs to dissolve the sugar 

IMPORTANT: pour your cocktail into a new vessel – either a warmed brandy snifter or a ceramic mug. Otherwise, you WILL burn your lips on the Blue Blazer mugs 

Garnish with a lemon twist 

TIP: Fire and alcohol  

Thinking about purchasing a Klaris ice machine? You might need it for today’s episode. Go to craftKLARIS.com and use the code AOD10 for 10% OFF your purchase. Trust us, you won’t regret it ;-) 

 
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Move over, fancy cocktails—this week we're cracking open the truth about cider, the beverage world's most underappreciated beverage. Join us as Jules whips up some stovetop cider magic (yes, your kitchen will smell amazing), while Uncle Brad proves that cider deserves a spot on your shelf, or in your fridge. We learn there are regional differences, which may explain why you may not like cider – you've only had 1 type or a specific brand. Uncle B also gives us a few tips on how cider could play well with others in your cocktail shaker. We're here to defend cider's honor and rescue it from its undeserved stepchild status—because this drink has history, regional flair, and deserves a permanent spot in your fridge. Uncle Brad takes us on a surprisingly fascinating journey through the history of the apple and then gives us the history behind cider – there's a connection here.  Pour yourself something delicious and let's give cider the love it deserves. 

TIP: whole spices vs. Ground spices 

Thinking about purchasing a Klaris ice machine? Go to craftKLARIS.com and use the code AOD10 for 10% OFF your purchase. Trust us, you won’t regret it ;-) 

 
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Pour yourself a glass and join Uncle Brad as he breaks down the classic Planters Punch—before Jules jazzes it up with a tropical pineapple-basil twist that'll transport you straight to the islands. Brad takes us on a spirited journey through the cocktail and Jamaican rum’s history and reveals the nautical origins of being "three sheets to the wind" (spoiler: it's not about bedding). The duo wraps things up by tackling a listener question from @waterscott about the mysterious art of using walnut bitters. Whether you're a rum enthusiast or just here for the good vibes, this episode serves up history, humor, and a whole lot of flavor. 

Planters Punch 

Glass: Collins 

Garnish: Umbrella and a lime, cherry, nutmeg... whatever 

Directions & Ingredients 

In mixing glass add: 

3.0 oz Dark Rum 

1.0 oz Fresh lime juice 

0.5 oz Fresh lemon juice 

0.5 oz Grenadine (best if you make it yourself) 

½ tbsp of Raw cane sugar 

2 dash angostura 

Shake for 20 seconds 

Strain into collins glass packed with crushed ice 

Add garnish 

Pineapple-Basil Planter 

Fresh garden vibes meet island vibes 

1 oz white rum 

1.5  oz Jamaican rum 

1 oz pineapple juice 

3/4 oz lime juice 

1/2 oz basil syrup 

1 dash Angostura + 1 dash orange bitters 

SHAKE 

Garnish: basil leaf slap + pineapple frond 

 
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The Kowalskis share the heartwarming story of how endless compliments on the family recipe led them to take the leap from restaurateurs to craft distilling, creating a coffee liqueur that truly stands apart from the crowd. With its stunning mid-century atomic era bottle design that perfectly captures The Big Lebowski's laid-back aesthetic, this isn't your typical coffee liqueur—it's a premium experience that even has Uncle Brad declaring it his new go-to expression. 

Monica and David guide listeners through their signature Hot Honey Espresso Martini, just one of the many creative coffee cocktails served at their taproom alongside an impressive array of White Russian variations. The conversation dives into the fascinating history of coffee liqueur, exploring how Lebowski's Kool-Luah builds upon the legacy of coffee liqueur pioneers while carving out its own unique identity in the spirits world. 

The episode wraps up with invaluable advice from the Kowalskis on elevating your home bartending game, sharing how they've translated lessons from the corporate world about consistency and quality control into both their restaurant operations and their craft liqueur production. Whether you're a devoted White Russian, Espresso Martini enthusiast, or curious about the craft distilling world, this episode serves up the perfect blend of entrepreneurial spirit, cocktail craftsmanship, and that distinctly chill Lebowski vibe. 

Lebowski’s Kool-Luah 
Website: www.lebowskiskoolluah.com  

IG: @lebowskis_koolluah 

Lebowski’s Taproom 

Website: www.Lebowskistaproom.com 

IG: @lebowskistaproom 

Address: 3240 Centennial Blvd, Colorado Springs, CO 80907

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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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