The guys make an Aviation variation invented by Hugo Ensslin in New York City.

CASINO RECIPE

• 1.33oz./40ml Old Tom Gin
• .33oz/10ml Luxardo Maraschino
• .33oz/10ml Lemon Juice
• 2 dashes orange bitters

Pour all ingredients into a cocktail shaker and shake well with ice. Strain into chilled rocks glass with ice. Garnish with lemon zest and maraschino cherry.

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

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The guys meet an unsung member of the Sidecar family born in late '20s Paris.

WHITE LADY RECIPE

• 40 ml Gin
• 30 ml Triple Sec
• 20 ml Fresh Lemon Juice

Pour all ingredients into a cocktail shaker, shake well with ice, strain into a chilled cocktail glass.

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

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The guys head to a cider bar for a tour through the world of appley alcohol.

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The guys share the giant communal tiki drink that's sure to "pinch your ass"

SCORPION BOWL RECIPE

• 6oz/180ml Light Rum
• 1oz/30ml Brandy
• 6oz/180ml Orange Juice
• 4oz/120ml Lemon Juice
• 1.5oz/45ml Orgeat

Blend ingredients in a mixer with two scoops shaved ice. Pour into scorpion bowl. Fill with ice and garnish with fruits and gardenias. Add long straws. For flame, soak a sugar cube in overproof rum. Place in scorpion bowl center and light once bowl is placed on table.

Recipe via Trader Vic's Bartender's Guide, 1972

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Tim finally unveils a warm and friendly cocktail long in development!

KALPY CORDIAL RECIPE

• 1.5oz/45ml Spiced Rum
• Top up with Cherry Coke

Pour rum in an old fashioned glass filled with ice. Top with Cherry Coke. Garnish or float in a manner that reflects your own personal styleez.

Recipe via Tim Kalpakis

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The guys meet the strong, bubbly, citrusy star of the brunch scene.

FRENCH 75 RECIPE

• 1oz/30 ml Gin
• .5oz/15 ml Fresh Lemon Juice
• .5oz/15 ml Sugar Syrup
• 2oz/60 ml Champagne

Pour all the ingredients, except Champagne, into a shaker. Shake well and strain into a Champagne flute. Top up with Champagne. Stir gently.

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

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The guys increase their virility with a gin drink created in 1920's Paris.

MONKEY GLAND RECIPE

• 1.5oz/45ml Dry Gin
• 1.5oz/45ml Orange Juice
• 1 tbsp Absinthe
• 1 tbsp Grenadine Syrup

Pour all ingredients into a cocktail shaker, shake well with ice, strain into a chilled cocktail glass.

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

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In this great episode, the guys mix scotch and a scotch-based liqueur.

RUSTY NAIL RECIPE

• 1.5oz/45ml Scotch Whisky
• .85oz/25ml Drambuie

Pour all ingredients directly into an old fashioned glass filled with ice. Stir gently. Garnish with lemon zest.

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

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The guys welcome Carl Tart for their first-ever wine episode. Plus, new artwork from Official Niece of the Pod TyG Hanford.

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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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