The guys celebrate Mardi Gras with "the official cocktail of New Orleans"-- a traditional cognac drink that became even more popular when prepared with rye whiskey.

SAZERAC RECIPE

• 1.66oz/50ml Cognac*
• .33oz/10ml Absinthe
• 2 dashes Peychaud's bitters
• 1 sugar cube

Rinse a chilled old-fashioned glass with absinthe, add crushed ice and set aside. Stir remaining ingredients over ice in a mixing glass. Discard the ice and excess absinthe from the prepared glass, strain the mixed drink into the glass. Garnish with lemon twist.

*Today, rye whiskey is most common.

Recipe via the International Bartenders Association (https://www.iba-world.com/)

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The guys make a drink honoring the best part of the best animal around.

HORSE'S NECK RECIPE

• 1.33oz/40ml Cognac
• 4oz/120ml Ginger Ale
• dash Angostura Bitters (optional)

Pour Cognac and ginger ale directly into a highball glass with ice cubes. Stir gently. Add bitters if preferred. Garnish with a rind of lemon spiral.

Recipe via the International Bartenders Association (https://www.iba-world.com/)

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The guys make the sexiest cocktail on the whole damn IBA.

BETWEEN THE SHEETS RECIPE

• 1oz/30ml White Rum
• 1oz/30ml Cognac
• 1oz/30ml Triple Sec
• .66oz/20ml Lemon Juice
• 
  

Add all ingredients into a cocktail shaker. Shake with ice and strain into a chilled cocktail glass.

Recipe via the International Bartenders Association (https://www.iba-world.com/)

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The guys shake and double-strain what can only be described as a health drink.

PENICILLIN RECIPE

• 2oz/60ml Blended Scotch Whisky
• .25oz/7.5ml Lagavulin 16Y Whisky
• .75oz/22.5ml Lemon Juice
• .75oz/22.5ml Honey Syrup
• 2-3 quarter-sized slices of Ginger

Muddle ginger in a shaker and add the remaining ingredients, except the single malt whiskey. Fill shaker with ice and shake. Double-strain into a chilled glass with ice. Float the single malt whisky on top. Garnish with candied ginger.

Recipe via the International Bartenders Association (https://www.iba-world.com/)

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The guys shake up a fresh new drink that harkens back to the American colonies (all thirteen.)

NEW YORK SHRUB RECIPE

• 1.5oz/45ml Rye Whiskey
• .75oz/22ml Lemon Juice
• .5oz/15ml Simple Syrup
• 1 barspoon Balsamic Reduction*

Combine ingredients in a shaker filled with ice. Shake and strain into an ice-filled rocks glass.

*To make balsamic reduction, bring 1/2 cup of balsamic vinegar to a boil. Let simmer until reduced by half, about ten minutes

Recipe via Serious Eats

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The guys get peachy with a brunch classic created in Venice.

BELLINI RECIPE

• 1.7oz/50ml White Peach Purée
• 3.3oz/100ml Prosecco

Pour peach purée into a mixing glass with ice. Add Prosecco. Stir gently and pour into a chilled flute glass.

Recipes via the International Bartenders Association (https://www.iba-world.com/)

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The guys celebrate the birth of our lord and savior with their favorite drink from the whole goddamn podcast so far.

TRINIDAD SOUR RECIPE

• 1.5oz/45 ml Angostura Bitters
• 1oz/30 ml Orgeat Syrup
• .76oz/22.5 ml Fresh Lemon Juice
• .5oz/15 ml Rye Whiskey

Pour all ingredients into cocktail shaker filled with ice. Shake and strain into chilled cocktail glass.

Recipes via the International Bartenders Association (https://www.iba-world.com/)

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