“How do you do it at a cocktail conference?” Pork belly tacos. We taste Seersucker Gin. We make a Bittersweet Cocktail.
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Podcast 120- Seersucker Gin and Bittersweet
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Podcast 119- “Whiskey right now is the place to be” (Jeff Arnett Interview)
We make a Tennessee Manhattan and interview Jeff Arnett, Master Distiller of Jack Daniel’s.
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Podcast 118- San Antonio Cocktail Conference 2017
Our San Antonio Cocktail Conference episode includes interviews with Qwesha Byrd plus Marco Montefiori and Elliott Montero of Amaro Montenego. Oh, and we ate gator meat sausages in a church. Cheers, ya’ll!
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Podcast 117- Afrohead Rums and (Aged) Daiquiri
We’re headed to SACC this week! Rum as beard oil? We taste Afrohead aged rums. Bringing your own Booze onto an airplane. We make Morgenthaler’s Daiquiri.
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Podcast 116- Magnum Cream and Journalist
“If something tragic happens….” Greg mentions the lavender fiend treehouse. We taste (and hear) Magnum Cream Liqueur. Greg mentions the Savoy Cocktail Book. We make a Journalist Cocktail. When to shake and when to stir. Italy talk.
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Podcast 115- Happy New Year 2017!
Chip and Shonna join us for a New Year’s celebration! We taste Tamworth Sweetlips Cherry Bounce Liqueur. We make the Orange You Glad it’s New Year’s? Cocktail. “It’s going to look like the Rio Grande.”
HAPPY NEW YEAR from Simple Cocktails!
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Podcast 114- Merry Christmas 2016!
Steven uses sugar cookie body spray. What is Cognac? We taste Pierre Ferrand 1840 Cognac. Look for Greg’s pairings in Cigar and Spirits Magazine. Lisa’s got some tasting words. Last year we made a Casino Cocktail, and this year we make the very-simple Silent Night. Using booze in ice cream? A discussion about Daiquiri Ice.
MERRY CHRISTMAS and HAPPY HOLIDAYS from Simple Cocktails!
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Podcast 113- Blade & Bow Bourbon and Disco Ball
We’re joined by Steven J. Westman. Steven mentions 505 Faces. We talk about Latitude 33. Letters from the Jack Daniel’s Distillery? We taste Blade & Bow bourbon. A shameless book plug for NM Cocktails. We also mention Shake. Stir.Sip by Kara Newman. We make a Disco Ball cocktail from her book. Greg talks Chartreuse. “I usually carry body glitter…”
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Pierre Ferrand Cognac: 1840 Original Formula
We don’t see many cognacs at Simple Cocktails, probably because like higher-end scotches, cognac is rarely used in a cocktail. Because of some of my cigar pairing work, though, I’ve had the opportunity to taste Pierre Ferrand’s 1840 Original Formula Cognac.
The 1840 Formula is Ferrand’s base cognac, retailing at about $50. The flavor is subtle, sweet and fruity, with notes of pear and caramel – an excellent after-dinner drink. A cigar pairing with the 1840 Formula should be mild so as not to overpower the cognac.
I used Pierre Ferrand to make Sidecars at a cocktail party, and it made for excellent drinks that were very popular. Here’s the recipe I used:
Sidecar
- in a shaker, add:
- 2 oz cognac (or brandy)
- 1 oz lemon juice
- 1/2 oz triple sec
- shake and strain into a chilled cocktail glass with half the edge rimmed with sugar
- garnish with a lemon wedge
Podcast 112- “It is a phenomenal time to be a drinker right now.” (Jordan Silbert Interview)
Greg talks to Jordan Silbert, creator of Q Drinks about their history and the importance of a great cocktail mixer. Special thanks to Q Drinks for sponsoring the podcast.
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