Ep 80: Eat Before You Drink with Doni Belau - a podcast by Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison

Bubbaloo2.25 oz Pisco.5 oz Carpano Antica.5 oz Apricot Liqueur3 dashes Peruvian bitters
Stir with ice until well chilled and strain into a chilled coupe.

Le Metro2 oz Cognac1 oz creme de cassis.5 oz lemon juiceSeveral dashes of Pechauds bittersBrandied cherries for garnish
Shake ingredients with ice until well chilled and strain into a chilled cocktail glass with the cherries in it.

Blonde Manhattan1.75 oz Moonshine1 oz Carpano Antica.5 oz Cointreau3 dashes Orange Bitters1 lemon twist for garnish.
Stir the ingredients in ice until well chilled. Strain into a chilled coupe or over ice in a rocks glass. Garnish.
Bloody Orange Cocktail (via)1 oz vodka.5 oz Licor432 oz Orangina.75 oz raspberry syrup*orange wedge for garnishplastic syringes (available at party stores)
Fill syringe with raspberry syrup. Add vodka and Licor43 to a shaker with ice, shake until very cold (about 20 seconds). Add Orangina and stir. Pour into ice filled glasses, garnish with the orange wedge and place filled syringes in drinks.
*Raspberry SyrupPuree 2 cups of fresh raspberries in a food processor. Press the puree through a fine mesh strainer to extract the pulp, then discard the seeds. Place the puree in a small saucepan with 1/4 cup of sugar. Heat over medium-low heat, stirring frequently until thick and dark (about 10 minutes) and let cool.
Zombie Gut Punch (via)10 oz vodka5 oz triple sec2 oz bitters1 cup fresh squeezed blood orange juice2 cups black cherry sodaGrenadine, for rim
In a large punch bowl filled with ice, pour vodka, triple sec, bitters, blood orange juice and black cherry soda. Laugh as though you are an evil zombie and stir. Rim each glass with grenadine before filling with punch mixture, and serve. Stagger around menacingly, and threaten to eat strangers' brains.

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