The Art of Drinking with Join Jules and Your Favorite Uncle

For Valentines Day we are bringing you a cocktail from the golden era of cocktails, the Pink Lady. A once popular drink among men and women, but then pink became uncool for men. Foolishness! Brad takes us through the history of the Pink Lady, bathtub gin, and why pink became uncool. Of course, we get a fantastic Pink Lady cocktail recipe, taken from Death & Co.’s cocktail book. Jules brings us The Pink Fizz. 

The Pink Lady

In your Boston Shaker add: 

Egg white

½ oz Laird’s Apple Brandy 

1.5 oz Plymouth Gin

¾ oz Lemon Juice

¾ oz Acacia Honey Syrup (any light honey syrup will do)

¼ oz Grenadine

Dry shake… hard (30 seconds later)

Add ice and shake again (20 seconds)

Pour over ice in your double rocks glass

Garnish with 3 cherries on a pick (I used brandied) 

How to make Acacia Honey Syrup

2 parts honey, 1 part warm water - in a jar, shake until incorporated

The Pink Fizz:

In your Boston Shaker add:

1 egg white

1.5 oz gin, or gin alternative

½ oz Apple brandy, or n/a apple cider*

¾ oz lemon juice

¾ oz hibiscus syrup

½ oz grenadine

Dry shake… really hard (30 seconds)

Add Ice… shake hard again (20 seconds)

In a tall Collins glass, pour approx. 1 oz club soda on the bottom, strain cocktail over the club soda and top with approx. 2oz club soda on top.

Can garnish with cherries on a cocktail pick!

TIP: How to make grenadine 

The Art of Drinking

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Jules

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Brad 

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Brad has a little Big Lewbowski fun at Jules expense. Brad discusses how to make a proper White Russian (aka “Caucasian”) and Jules presents a riff a la Beau Bertnick and Imbibe Magazine called, Lite Treason. Brad gives us the history of the Black Russian AND White Russian. Stick around for Jules’ recipe for homemade coffee liquer.  

A damn good White Russian

2 oz quality Vodka

1 oz coffee liqueur (try your local distillers)

1 oz heavy cream (NEVER milk!)

Add first 2 ingredients to your chilled double rocks glass, stir with ice, and top off with heavy cream. Have a good look at it, take a picture, then stir the heavy cream in because that’s how you drink it. Toss a couple of filberts in (hazelnuts) for garnish if you’d like

Lite Treason

1½ oz vodka

½ oz coffee liqueur

½ oz cynar

Shake, strain into a clearly-too-big-for-this glass with ice. Top with mezcal whipped cream (below) and grate a coffee bean on top.

Mezcal Whipped Cream 4 oz heavy cream ½ oz mezcal ¼ oz simple syrup. Whisk and top!

TIP: Making your own coffee liqueur 

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Jules

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Brad 

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For starters, if you drink a Harvey Wallbanger, you need to tag us @theartofdrinkingpodcast  and write #Wallbanger. This drink simply needs to make a comeback and if you’re not drinking it, you are MISSING OUT! Jules puts her spin on this, making a mocktail creamsicle, but let's face it, everything's better with booze - she will give you options. Stick around for the history, and tips on citrus.

(A better) Harvey Wallbanger

3.5 ounces of Fresh OJ

2 ounces of vodka

Shake with ice

Pour into Collins glass filled ¾ way with Ice

Layer ½ oz of Galliano Autentico

Garnish with orange and cherry

Harvey’s creamsicle a la Jules’ 

Ingredients: 

3 oz FRESH Orange juice

¾ oz vanilla cinnamon syrup, or use ¾ oz Galliano

2 oz Coconut milk, or milk of choice

Splash of vanilla extract

Option to add 1 oz of vodka, if using!

1 oz soda water

In a cocktail shaker add orange juice, syrup or galliano, milk, splash of vanilla extract, and vodka if using. 

In a tall Collins glass, add soda water and strain cocktail mixture into glass.

Pour ice on top, option to top again with a splash of soda water.

TIP: Citrus

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Jules is doing dry January, and Uncle Brad is trying to be supportive. In this episode we cover the Belini (and the Frozen Bitter Bellini). A drink created out of a love for art, peaches, and prosecco. Uncle Brad gives us the interesting history of Guiseppe Cipriani, inventor of the Belini and a famous appetizer (Uncle Brad’s favorite appetizer). Jules then teaches us how to make better frozen drinks.

There are a lot or recipes out there, this is the original

Bellini (original)

Makes 4

1 lbs of white or yellow peaches (about 3) blanched and peeled (16oz of frozen will do)

1 bottle of prosecco, DOC or DOCG 

4 tsp of cherry juice

Make puree in a food processor, using a blender will create too much air. Puree until smooth

Pour ½ bottle of prosecco into a pitcher and add 1 cup of puree and mix and 4 tsp of cherry juice. Add simple syrup to taste. 

Add 3 ounces of prosecco to 8 oz flute glass (FYI, you will have enough for 4 3oz pours) so if you have friends over, great!

IN TODAY’s example. I used 16 oz of frozen, yellow peaches, 1/2oz simple syrup and put it in the food processor. 

I then added ½ bottle of prosecco to my pitcher… and added the peach puree to that. Stirring, with a little compassion, so I don’t fizz it up.

Frozen Bitter Bellini (mocktail)

½ cup frozen peaches

½ oz fresh lemon juice

½ oz honey syrup

1 oz Aperol (or NA substitute)

Mix in blender

Handful of crushed ice

Add 4 oz prosecco (or NA substitute)

TIP: Making a better frozen drink

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Brad 

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Uncle Brad discovered a drink while skiing in the French Alps, Vert Chaud (or Hot Green) and Cocolat au Rhum (Chocolate with Rum). It turns out, Chocolate and Chartreuse were meant to be together, and they never knew it. And so is chocolate and rum BTW. We understand that Chartreuse is in short supply, but if you stick around for the tips we’ll give you alternatives that can get you close. The history on this one is anyone's guess, but Uncle Brad has a theory that he’ll unfold in the history section. This is going to be your new favorite warm up beverage after a cold day outside. Trust and believe!

Vert Chaud

In a 10oz mug add

2oz Green Chartreuse*

6oz of creamy hot chocolate (recipe below)

(stir)

Layer 2oz of wet whipped cream by pouring the whipped cream over spoon into your drink

Garnish with dusting of cocoa powders

*IF YOU DON’T HAVE Chartreuse, you can use rum. In this case I used a split base of 1oz. Demerara 151 (any dark overproof will do) and an aged Martinique Rhum Agricole. But you can play with any aged rums. I chose the aforementioned because I wanted something French, and something strong to recreate the spirit forward taste of Chartreuse. 

Hot Chocolate Recipe

3.5 cups whole milk

0.5 cups heavy cream

Go to the baking aisle to find the next

4oz bittersweet chocolate (you can use a bar or chips, which are less work)

4oz semisweet chocolate (you can use a bar or chips, which are less work)

2 Tbsp dutch processed cocoa powder (yes, that’s really a thing)

2 Tsp cornstarch

1 Tsp vanilla extract

1 Tbsp Sugar (optional, it’s great without it)

In sauce pan add

Pour into heat safe container so you can easily pour into your mug. Store extra in fridge and reheat gently.

Prospector

In mixing glass add:

1.5 oz Cognac

0.5 oz white creme de cacao

0.5 oz Green Chartreuse

0.5 oz Cointreau

Stir until chilled (about 20 - 30 seconds)

Strain over ice in rocks glass. 

Garnish with twist of lemon (extra points for expressing the oils over the drink)

TIP: Alternatives to Chartreuse

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Jules

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Brad 

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Thanks to Jeffrey Morganthaler, we have a better version of the classic Amaretto Sour. In this episode we teach you how to make an Amaretto Sour and an Amaretto Flip, 2 drinks you will be eager to drink and proud to serve. Brad goes into the history behind Amaretto and the drink, Jules teaches us how to make Amaretto at home. 

The (Morgenthaler) Amaretto Sour

1.5oz amaretto

.75 oz cask-proof bourbon

1 oz lemon juice

1 tsp 2:1 simple syrup

1/2oz egg white 

All ingredients in shaker

Amaretto Flip:

1 oz Amaretto Liqueur

.75 oz Cognac, or rye whiskey

1/2 oz coffee liqueur

½ oz chai syrup

1 whole egg

Shake with ice

TIP: How to make homemade Amaretto

The Art of Drinking

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Jules

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Brad 

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If there was ever a time where you need a drink in the morning to get back to even, this is the week.The Corpse Reviver was meant to do just that, although we think of it more as an evening cocktail. It’s a confusing cocktail, and most are using the wrong ingredient to make it. We set the story straight and give you a twist to try too. 

Corpse Reviver

In your shaker add:

¾ oz London Dry Gin

¾ oz Cointreau

¾ oz Cocchi Americano (NOT Lillet Blanc)

¾ oz Lemon Juice

A few drops of absinthe

A splash of 2:1 simple syrup

Ice

Shake HARD

Double strain into chilled coupe glass

Garnish with a lemon twist

Reviving Jack Frost (Corpse Reviver No. Blue)

In shaker add: 

3/4 oz London dry gin

3/4 oz blue curaçao

3/4 oz Lillet blanc

3/4 oz lemon juice, freshly squeezed

Ice

Shake HARD

Rinse a nick and nora or coupe with absinthe and set in the freezer to chill.

Double strain into a chilled nick and nora gass

Extra points to lightly dust the glass with granulated sugar OR to rim a part of the glass with syrup & coconut shavings

Tip: how to frost a glass with sugar

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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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What in the heck is a Greenhorn? A new cocktail that is sure to be a classic. No, seriously, this cocktail WILL BE a classic. Created by Bobby Heugle, the architect of Houston’s cocktail scene. This week we introduce you to a new liqueur, Midori - and yes, you need to know Midori. We would talk about it if it wasn't good. Turns out, it pairs well with Tequila - trust us. We also meet up with Suze, a bitter friend who makes everything better. Stick around for the history behind the Greenhorn and Houston’s cocktail scene. 

Greenhorn Cocktail

1.25 oz of blanco tequila (quality tequila from the highlands of Jalisco - El Tesoro or Puntagave)

1 oz Midori

.75 oz Suze

Stir in mixing glass, strain into coupe glass, garnish with a green cherry (oh, you know you want to try it)

Grinchmas Margarita:

1.5 oz tequila blanco

.75 oz Midori, some like to use 1 oz - up to you!

1 oz pineapple juice

.75 oz lime juice

.5 oz orange liqueur

Add to a cocktail shaker, add ice and shake.

Double strain into a glass with fresh ice, bonus if you’d like to rim the glass with coconut shavings.

TIP: Batching martini’s

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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Just in time for the holidays, EGGNOG y’all! This week Brad takes us through his boozy eggnog recipe and the (interesting) history behind the beverage. Jules puts a spin on the White Russian by adding eggnog and it delivers. Stick around for tips to spruce up your holiday drinks. 

(Killer) Eggnog Recipe for about 12 servings

1 lbs of sugar

6 eggs

16oz Bourbon

8oz Jamaican rum

8oz Cognac

24oz heavy cream

16oz Whole Milk

Garnish with grated nutmeg when serving

Eggnog White Russian, for those who want to elevate their nog sipping

1.5 oz vanilla vodka

1 oz coffee liqueur

1/2 oz amaretto liqueur

Eggnog, froth to top

TIP: Making holiday themed ice

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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We struck gold, Uncle Brad and Jules came up with 2 delicious cocktails using Applejack and a little ingenuity. Did you know Applejack was among the first, if not the first spirit made in America? As American as apple pie, applejack deserves a place in your bar. 

Uncle Brad’s Applejack Old Fashioned

2 oz Applejack brandy (blended)

¼ oz St. Elizabeth’s Allspice Dram

⅓ oz Cinnamon simple syrup

2 dash orange bitters (or try other combinations of bitters such as Dashfire’s Mission Fig Fennel or Cardamom bitters)

Add all ingredients to chilled double rocks glass, stir, then add ice and garnish with orange peel. 

Jules’ Applejack Martini

1.5 oz Applejack whiskey

1 oz homemade apple cider

½ oz lemon juice

½ oz cinnamon syrup

2 dashes angostura bitters

Shake and strain into chilled martini glass

Garnish with dried orange, lemon, or apple slice

TIP: Making homemade apple cider

The Art of Drinking

IG: @theartofdrinkingpodcast 

Jules

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TikTok: @join_jules 

Website: joinjules.com

Brad 

IG: @favorite_uncle_brad

This is a Redd Rock Music Podcast

IG: @reddrockmusic

www.reddrockmusic.com

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