Ep 89: The Spirit Animal Awards with Dana Schwartz

Let's Drink About It

Content provided by Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison, Lizzie Bartelt, Chris Bowman, and Benjamin Ahr Harrison. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison, Lizzie Bartelt, Chris Bowman, and Benjamin Ahr Harrison or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://staging.podcastplayer.com/legal.

9+ y ago 1:10:11

MP3•Episode home

Bitters & Smoke (Portland Hunt & Alpine Club)1 oz Tequila1 oz Cynar.5 oz Fernet Branca.5 oz mezcal Add ingredients to a mixing glass and stir with ice to chill. Strain into a chilled glass; garnish. Red Velvet (PDT)2 oz coconut water1 oz Bulleit Bourbon.25 oz John D. Taylor’s Velvet FalernumPeychauds Bitters Stir with ice, then strain into a chilled coupe. Float 4 dashes of Peychaud’s Bitters over the surface. Lonesome Dove1.5 oz Bourbon1 oz Lemon juice1 oz Honey syrup.25 oz Allspice Dram5 Blackberry Combine lemon and blackberries. Muddle. Add remaining ingredients. Shake. Serve in rocks glass over ice. Black Bird Shot.5oz Jamieson (or Irish whiskey).5oz Amaro Montenegrosplash of Fernet Branca Pour ingredients into a glass! Can be batched and kept chilled, but there is more flavor at room temperature.

130 episodes

#Liquor #Food and Beverage #Food #Comedy #Mixology #Talk #Booze #Benjamin Ahr Harrison #Chris Bowman #Lifestyle #Lizzie Bartelt #Alcoholism #Arts #Cocktails #Mix #Drink