In season 4 we will be revisiting spirits and liqueurs from past seasons as well as introducing you to a few new friends to include in your liquor cabinet. What to buy for this season:

Spirits

Liqueurs

Vermouth

• Cocchi Americano 

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Uncle Brad and Jules talk about Sangria and Mulled wine, which is especially perfect for the holidays but good any time of year (at least Sangria is, mulled wine can be tough when it’s 90 degrees outside). Brad gives us the ancient and not-so-ancient history on Sangria while Jules tells us how to make a bloody rim to spook-ify your drinks.

Sangria (a version, that tastes pretty pretty… pretty good)

In a large pitcher or wine carafe add

Stir and refrigerate for at least an hour to let flavors meld

• Fill a glass with ice and fill ¾ full with Sangria mix, top off with carbonated water, ginger ale, lemon-lime soda, or prosecco.

Mulled wine

Serves: 8-10

How to make it:

Serve warm!

TIP: How to make a bloody rim

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This is a Redd Rock Music Podcast

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We interviewed Chris Levitt, better known as @notjustabartender on Instagram and TikTok. Chris is an ACTUAL bartender in Vegas as well as a cocktail influencer. Interestingly, Chris started out critiquing other influencers, namely Jules! Chris walks us through how he got started, where he works now, and how to make a pretty epic Mojito.

Mojito 

In collins glass add

Muddle (press and twist)

Use bar spoon, drive it to the bottom of the glass, and swizzle the drink by rolling the handle back and forth between your hands

• Top with club soda and more ice

Take spoon up and mix ingredients with club soda 

Garnish with 3 Mint sprigs - smack ‘em around a bit and hit the glass so the glass smells pretty

TIP: Bartending books to buy

Chris Levitt

Instagram/TickTok: @notjustabartender

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This is a Redd Rock Music Podcast

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Jules talks about freeballing, Brad struggles with the pronunciation of “Sbagliato”, and we find out how to make a Negroni the wrong way, otherwise known as the Negroni Sbagliato. This episode goes a little off the rails.

Negroni Sbagliato 

This is a great batch cocktail (but not one to hang onto for days)

Whistl you make your drink, put on the Polica playlist below

Chill your Double Rocks Glass / or huge wine glass

In your chilled glass add

Stir for about 4 - 7 rotations (you don’t want to sacrifice the bubbles)

Sbagliato Biacno 

In a mixing glass add:

Mix together

Strain over a chilled glass with a fresh cube and top off with club soda or sparkling wine

Tip: Using dry ice

Polica playlist (Spotify) https://open.spotify.com/artist/34vLhockmYhf3LgznwyNaQ 

The Art of Drinking

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This is a Redd Rock Music Podcast

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In this episode we talk to Jeff Rogers and Spencer Young from Dashfire. Dashfire is a distillery and Cocktail room, named Elusive, located in Northeast Minneapolis. Dashfire specializes in (amazing) bitters, fantastic spirits and amari, but they also broke the code on making outstanding canned cocktails that you’d think came right from the bartenders mixing glass. In today’s episode we get to know the distillers, the history behind bitters, and the Trinidad sour. Be curious, not judgemental 

The Trinidad Sour Cocktail

Chill your couple glass

In shaker add

SHAKE IT!!!

Double strain into your couple glass

Garnish with thin lemon wheel (if you want)

Tip: How to choose your bitters

Dashfire

Where to buy: https://www.dashfire.us/locator 

Dashfire IG: @dashfirebitters

Website: www.dashfire.us 

Elusive (cocktail room) IG: @elusivebydashfire 

Website: www.dashfire.us/cocktailroom

Address:

1620 Central Ave NE

Dock #10 Suite 152

Minneapolis, MN 55413

612.354.3021

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The highball is at the top of the cocktail family tree. It’s simply carbonated water and spirit, and that inspired a lot of inventions (see Collins, Paloma, Cuba Libre, anything in a tall glass mixed with bubbles). The Japanese however, have taken this from just a 2 ingredient cocktail (technically 3 if you include ice) to an art form. Jules did the same, by infusing Cognac with Peach and adding a bit of basil syrup and lemon… geez it’s good.

Japanese Highball

Before you begin: chill collins glass in freezer

Be in the moment, and smile

Now.. in your chilled glass:

If you want to add a bit of different flavors, you can use bitters and I’ve even used a touch of cinnamon simple

Peach Infused Cognac Highball

Before you begin: Chill your glass

Making Peach Cognac: 2 cups Cognac in jar cut up 1 peach, remove pit, and let sit for 1 week

In your glass

Gently mix with a mixing spoon

Garnish with a basil leaf & enjoy

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And now’s my time, the time is now… to sing my song. Any Led Zeppelin fans out there? Well Led Zeppelin and the Bramble Cocktail’s inventor share one thing in common, they are from the UK and equally awesome. Jules takes a brilliant riff on this beautiful drink. Brad digs into the original and the history behind it. 

The Bramble Cocktail

Chill lowball glass 

You must use crushed ice because it adds dilution - YOU WANT THIS

Fill your chilled lowball with crushed ice

In Boston shaker (28oz/18oz tin on tin) add

Shake it!!!

Strain into your glass and top with more crushed ice, compact it so it makes a volcano shape.

• Drizzle scant 3/4 oz of crème d mure liqueur around the ice mound to create a bleeding effect. 

Garnish with Blackberry (and a raspberry for Dick) and slice of lemon and a short (sustainable) straw

The lazy morning bramble

2 oz gin

1 oz lemon juice

½ oz simple syrup

1 tbsp blackberry jam1 tbsp vanilla yogurt

1 tsp freshly cracked pepper

Add to a cocktail shaker, use a hand frother and froth to combine jam and yogurt

Add ice and shake

Double strain over a fresh cube in a small glass or a coupe!

Tip: how to make creme de mure

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There is a lot to this episode… a lot! You will learn a few things today. First, how to make cinnamon simple syrup, grenadine, and Don’s mix. All are needed for what comes next, the Zombie. After that, Jules introduces us to the Zombie’s mezcal loving sister, La Zamba. Brad then regails us with the interesting history behind the Zombie. Finally, Jules gives us a few tips about drinking absinthe - why not? 

Cinnamon simple syrup

1 cup h2o

1 cup sugar

3 cinnamon sticks broken/crushed

Add all ingredients to sauce pan and bring to boil while stirring

Upon boil, reduce and simmer for 3 minutes

Remove from heat and let cool to room temperature

Pour mixture through strainer into airtight container and refrigerate

Don's Mix

2 parts grapefruit juice to 1 part cinnamon simple syrup

Grenadine

2 cup 100% pomegranate juice

1 cup sugar

1 tablespoon of lemon juice

Combine in saucepan over medium heat. Stir until sugar dissolved and edges begin to bubble, but do not boil.

Remove from heat and let cool to room temperature

Pour mixture into airtight container and refridgerate

Don's mix = 2 parts Grapefruit Juice to 1 part cinnamon infused simple syrup

Don's original Zombie recipe

Chill collins glass and fill halfway with ice when ready to use

In blender add:

Blend for 5 seconds. Pour into tall glass, top off with ice if needed, and garnish with mint sprig.

La Zamba

Rinse your glass with absinthe and place in the freezer to chill

In your cocktail shaker, add:

1.5 oz aged rum, appleton rum

¾ oz Mezcal

½ oz falernum

½ oz cinnamon syrup

½ oz grapefruit juice

½ oz lime juice

1 tsp grenadine

Add ice and shake

Double strain into chilled coupe glass

Garnish with a small sprig of mint that’s on a little clothespin! (you can find them on amazon!)

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The Bee’s Knees is a prohibition era cocktail that’s finer than the frogs eyebrows. It deserves a place on your cocktail menu! The Bee’s Knees is a gin sour that swaps out simple syrup for honey syrup. The Bee’s Knees is easy to make, tastes delicious, and has pretty cool history. Jules puts a spicy apricot spin on this classic and gives us the 411 on honey.

Honey syrup recipe:

Equal parts honey and water 

Add honey and an equal amount of hot water to sauce.

Heat until honey incorporates into water - DO NOT BOIL

Let cool to room temperature and store in airtight container

Bee’s Knees recipe:

Chill your coupe glass 

In your boston shaker (28/18 tin on tin) add:

2oz gin, use a floral gin (contemporary or new western style gin) 

1 oz of FRESH squeezed lemon juice

½ oz honey syrup

Copious amounts of ice and shake!!!

Double strain using hawthorn and fine mesh strainer into coupe glass

Take a swipe of your lemon with your Y-peeler and express the oils over the drink and tip from Kaitlyn Stewart (@likeablecocktails) give the stem a rub with the lemon peel

Garnish with lemon twist, I like to clean up the lemon peel with a paring knife. Cut off rough edges and cut ends on a bias. Then twist around a bar spoon to make a curl. Then I add a notch mid-peel at a 45 degree angle so the twist can hang on the edge of the coupe glass.

Hot Honey Apricot Bee’s Knees

Hot honey syrup recipe

Exact same as the honey syrup recipe above - only you’re using hot (spicy) honey

Chill your coupe glass

Open one to two apricots, remove pits and add flesh to cocktail shaker

Add ¾ oz fresh lemon juice

Add ½ oz of hot honey syrup

Muddle 

Add 2 oz gin

Add ice and shake. 

Double strain into a chilled coupe glass and garnish with a lemon twist!

Tips: Knowing which honey to use with your cocktails

The Art of Drinking

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You asked for drinks with Falernum and here it izzle, the Chartreuse Swizzle. In this episode, Jules is taking a hard to pair liqueur Green Chartreuse and creates a colada of all things. Uncle Brad keeps it real with the “how to” and history of the Chartreuse Swizzle.

Chartreuse Swizzle recipie

Fill chilled collins glass ½ - ⅓  way with crushed ice

Pour in:

1.5 oz green chartreuse

1.5 oz fresh pineapple juice (organic seems to work well if you don’t have time or the will to press your own)

¾ oz fresh lime juice

½ oz Velvet Falernum

Using a swizzle stick (purchase on Amazon/Cocktail Kingdom - if you want to look official) or barspoon - stir

Top off with more crushed ice

Garnish, lime wheel, a little Mint, and pineapple leaves or… Pineapple leaf, wedge of pineapple (⅙ of a round), cherry called a Pineapple flag

Chartreuse Colada recipe

Chill collins glass and add ice

In your Boston shaker add:

¾ oz mezcal, or white rum (depending on how adventurous you feel)

1 oz chartreuse

1.5 oz pineapple juice, fresh

1 tbsp coconut cream (thai kitchen is great)

1/2 oz lime juice

½ oz orgeat syrup

Ice

Garnish with pineapple leaves and a dash of nutmeg

Tips: making orgeat syrup 

The Art of Drinking

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Jules

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Brad 

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This is a Redd Rock Music Podcast

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