Ep 56: Canadian History Quiz with Guy Branum - a podcast by Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison

 
Blood And Sand.75 ounce Scotch.75 ounce Cherry Heering.75 ounce sweet vermouth.75 ounce fresh blood orange juice
Combine all the ingredients in an ice-filled cocktail shaker. Shake until well chilled and strain into a chilled cocktail glass. Garnish with a flamed peel from the blood orange.

 
Algonquin Cocktail1.5 oz Rye whiskey.75 oz Dry vermouth.75 oz Unsweetened pineapple juice
Stir ingredients with ice—shaking will make the juice foam too much. Strain into a chilled cocktail glass. Garnish with a cherry.

Ready Fire Aim1.75 oz Mezcal Joven1 oz Honey-Pineapple Syrup.75 oz Pineapple juice.5 oz Fresh lime juice3 dashes Hellfire Bitters
Add all ingredients to a shaker and fill with ice. Shake, and strain into a chilled cocktail glass. Garnish with a grind of pink peppercorn.
*Honey-Pineapple Syrup2 cups Honey1 cup Water50 Pink peppercorns1 Pineapple, cubed
Mix two cups of honey with one cup of hot water. In a separate container, crush together 50 pink peppercorns and a whole cubed pineapple. Add the two mixtures together and let sit overnight. Fine strain into a clean container with a lid.
Brotherhood Cocktail1.5 oz Michael Collins Blended Irish Whiskey.75 oz Grand Marnier.75 oz Bénédictine.75 oz Fresh lemon juice
Add all the ingredients to a shaker and fill with ice. Shake, and strain into a chilled coupe glass. Twist a piece of lemon peel over the top and drop into the drink.

Further episodes of Let's Drink About It

Further podcasts by Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison

Website of Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison