https://www.thisishowtodrink.com/videos-1 daily 0.75 2018-08-03 https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516299698270-6KZAACWMANTCHB1NY6Y3/image-asset.jpeg Videos - How To Drink: Old Fashioned In this first ever episode of How To Drink I walk you through the process of making what might very be the first cocktail: The Old Fashioned. As I mention in the show, there are an awful lot of ways to make an Old Fashioned from muddled fruit to sugar cubes to departing from whiskey entirely and working with other spirits. At any rate, this is how I make them. If you've got a favorite recipe (or if you just want to hurl expletives at me for butchering your favorite drink) feel free to leave a comment, I'd love to hear from you! If you like the show and want to see more, please subscribe, a new episode comes out every Friday. Music: The Savoy Special by Glenn Crytzer's Savoy Seven https://syncopators.bandcamp.com/album/uptown-jump https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516299698270-6KZAACWMANTCHB1NY6Y3/image-asset.jpeg Videos - How To Drink: Old Fashioned In this first ever episode of How To Drink I walk you through the process of making what might very be the first cocktail: The Old Fashioned. As I mention in the show, there are an awful lot of ways to make an Old Fashioned from muddled fruit to sugar cubes to departing from whiskey entirely and working with other spirits. At any rate, this is how I make them. If you've got a favorite recipe (or if you just want to hurl expletives at me for butchering your favorite drink) feel free to leave a comment, I'd love to hear from you! If you like the show and want to see more, please subscribe, a new episode comes out every Friday. Music: The Savoy Special by Glenn Crytzer's Savoy Seven https://syncopators.bandcamp.com/album/uptown-jump https://static1.squarespace.com/static/5a60d951f6576e564a23740f/5a60e57153450a3d768a706a/5a60e5b207fc7b1676205f6a/1516299698090/ Videos https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516299752533-K0STQ3WMV3P9K8L94V27/image-asset.jpeg Videos - How To Drink: Aviation The second episode of How To Drink is here at last! This week I tackle the Aviation, a drink I love that simply doesn't feature as much in my life as it probably should because I tend to be a brown spirits guy. Nonetheless it's a classic cocktail that was probably introduced in The Savoy Cocktail book. I'm not too sure if my preferred proportions will be to everyone's taste, and if you've got a way you like to make these I'd love to hear about it in the comments. As always, thanks for watching and if you like the show (or hate the show and what I've done with your favorite drink!) I look forward to hearing about it! Music: The Savoy Special by Glenn Crytzer's Savoy Seven https://syncopators.bandcamp.com/album/uptown-jump https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516299804913-09KCSHTN1FANQG829KOL/image-asset.jpeg Videos - How to Drink: Improved Whiskey Cocktail It's finally here, the third episode of How To Drink! This week we're making an Improved Whiskey Cocktail, which might just be my favorite drink. I'm actually not aware of any known variations on this drink, so if you've got a different way you like to make these I'd love to hear about it. I could go on, but frankly, it's been a long week and I'm getting thirsty so let's mix this thing. Music: The Savoy Special by Glenn Crytzer's Savoy Seven https://syncopators.bandcamp.com/album/uptown-jump https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516299826585-RTABV5R86NC7LNXBQKB6/image-asset.jpeg Videos - How To Drink: Absinthe This week I'm drinking absinthe. There's not much to making this one, in fact, it's probably disingenuous to call this a cocktail, however I do love drinking absinthe and because of pop culture and folklore there's a lot people do wrong with this one. Not that I should be an authority on how to do anything right... For instance you'll witness me butcher the pronunciation of several words in this episode. In this episode you'll notice I don't have one of those specialized absinthe glasses or an ornate art nouveau absinthe fountain, because while very nice things they're not necessary to the enjoyment of absinthe. I'm probably wrong about why I think absinthe changes color, and hopefully one of you will correct me! Music: The Savoy Special by Glenn Crytzer's Savoy Seven https://syncopators.bandcamp.com/album/uptown-jump https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516299843225-0PV8A4QT8D2JCHEZA65L/image-asset.jpeg Videos - How To Drink: Gin Whisper This week I'm venturing into uncharted territory (at least I think I am, if this drink already exists under another name let me know!) and doing an episode on one of my originals. This is a Gin Whisper, a shaken combination of gin, egg white, St. Germain, mint and sugar. I hope you like it, if you make one I'd love to hear about you experiences with it. If you hate it, I'd love to hear how you think it could be made better. Gin Whisper 2oz Gin .25oz Simple Syrup .24oz St. Germain Muddled Mint 1 egg white Also in a bit of housekeeping, last week I launched a twitter and Instagram account for the show. I won't lie, there's not a ton going on there as of just yet, but I plan to rapidly increase activity on both of those fronts in the coming weeks. If you're interested follow my twitter @how2drink and my Instagram @thisishowtodrink Thanks for watching the show! Music: The Savoy Special by Glenn Crytzer's Savoy Seven https://syncopators.bandcamp.com/album/uptown-jump https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516299861841-A2KP9RVA4AZ7QG5JVVJ1/image-asset.jpeg Videos - How To Drink: Making Clear Ice This week we're taking a break from making drinks to talk about how to make clear ice. I owe Camper English at http://www.alcademics.com/ all the credit for this one, he's the guy who figured out how to make ultra clear ice at home. As always, thanks for watching, I hope you enjoy the show. Don't worry, next week we'll be back to high proof spirits. Music: The Savoy Special by Glenn Crytzer's Savoy Seven https://syncopators.bandcamp.com/album/uptown-jump https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516299878212-SS70LOE49UI14GRFQ6CR/image-asset.jpeg Videos - How To Drink: Tom Collins In this weeks installment of How To Drink I make a Tom Collins. At the beginning of this video I announce that I'm going to make the drink two different ways, but because this shot late in the day and I'd drank quite a few cocktails in the process of making other episodes I'm a bit drunk. So instead I make a Tom Collins one way ramble a bit as I describe how to make it another way, suggest that I will, then renege on that suggestion, then reverse my position... I was drunk alright? At any rate a Tom Collins is a classic drink, and it's incredibly simple to make and can be quite tasty. Tom Collins 2 oz. Gin 1 oz. Lemon Juice 1/4 oz. Simple Syrup Seltzer -or- Old Tom Collins 2 oz. Old Tom Gin 1 Oz. Lemon Juice Seltzer I hope you like the show, and if you like the show, please subscribe, comment, share and all that other good stuff! Thank you! Music: The Savoy Special by Glenn Crytzer's Savoy Seven https://syncopators.bandcamp.com/album/uptown-jump https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516299923489-N83C8K2M9LK1TQZCHRT0/image-asset.jpeg Videos - How to Drink: Smoked Rosemary Gin and Tonic After a too long absence, How to Drink is back! I'm kicking off season two with a Smoked Rosemary Gin & Tonic to keep you all feeling refreshed this summer. Smoked Rosemary G&T 2oz Gin 1oz Tonic Syrup .25oz Lime Juice Top with Seltzer Fresh Rosemary I can't wait to share the rest of season two with you all! Thanks for watching and sharing and waiting so long for new episodes. See you again next Thursday! Just a heads up, it's been pointed out to me by an eagle-eyed subscriber that the graphic that pops up when I pour the tonic syrup calls it ".25oz" which is a typo. Sorry about that, it should say "1oz" like it does in the video description and the title card at the end. Music: The Savoy Special by Glenn Crytzer's Savoy Seven https://syncopators.bandcamp.com/album/uptown-jump https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516299971120-6EEF3YH4LRQW05RGRNA0/image-asset.jpeg Videos - How to Drink: Whiskey Sour In this episode I'm making a real classic drink: a Whiskey Sour. Sours are a class of drinks that combine spirit, sugar, egg white and citrus into a delicious frothy libation that's been around since at least the late 1800's, and is frankly a bit too easy to drink to be safe in my hands. Whiskey Sour 2 oz. Whiskey .75 oz. Lemon Juice .5 oz. Simple Syrup 1 egg white Bitters While the Whiskey Sour is the most common and popular of sour drinks, traditionally a "sour" can be made with almost any spirit and I'd love to hear about your favorite sour or any potions you mix up after watching this one! Music: The Savoy Special by Glenn Crytzer's Savoy Seven https://syncopators.bandcamp.com/album/uptown-jump https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516299990180-4W0SYIP3235MFY1MBKQV/image-asset.jpeg Videos - How to Drink: French 75 This week I'm making a classic cocktail from the 1920's called a French 75. It's a pretty boozy drink that's famous for knocking people off their feet like the artillery it takes it name from. While we were shooting this I decided to toss a couple dashes of absinthe into it on a whim and I was really pleased with the result, but I've since learned that the earliest version of this drink actually did call for a splash of absinthe, so a happy coincidence! I hope you like it! French 75 2 oz. gin .5 oz gomme or simple syrup 1 oz. lemon juice 2 dashes absinthe top with champagne. If you're enjoying the show I hope you'll subscribe like and share it so I can keep this thing going! Also you can follow me on twitter and Instagram @How2Drink Music: The Savoy Special by Glenn Crytzer's Savoy Seven https://syncopators.bandcamp.com/album/uptown-jump https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300003944-NV2EEI1O4SKP6XBRHVHW/image-asset.jpeg Videos - How to Drink: Ramos Gin Fizz This week I'm making one of my all time favorite cocktails: a Ramos Gin Fizz. There's not too many cocktails with heavy cream in them that I love like this one, and I hope you like it too. It also happens to be a real classic cocktail, invented in New Orleans in the 1880's by Henry C. Ramos. Ramos Gin Fizz 2 oz. Gin .25 oz. Simple Syrup .75 oz. Lemon Juice .75 oz. Lime Juice 1 oz. Heavy Cream 1 Egg White 3 Drops Orange Flower Water Top with Seltzer Thanks for watching! If you enjoy the show I hope you'll take the time to subscribe, like and comment! Music: The Savoy Special by Glenn Crytzer's Savoy Seven https://syncopators.bandcamp.com/album/uptown-jump https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300021951-5EDYK2RMA9XH3XSY0UT5/image-asset.jpeg Videos - How to Drink: Manhattan https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300022879-11IIKYNPSKC77F0WC913/image-asset.jpeg Videos - How to Drink: Manhattan This week I'm making a Manhattan. It's a simple and classic drink that goes back to the 1800's and it's very difficult to improve upon, so I don't. My personal preference here is to not complicate things and just do it with Rye, Vermouth and Bitters. You'll get a huge variety of results experimenting with different labels using the same ratio. Manhattan 2 oz. Rye 1 oz. Vermouth 2 Dashes bitters Garnish with a cherry Thanks for watching! If you enjoy the show I hope you'll subscribe, like and share, and I'll have another drink out for you next week! Music: The Savoy Special by Glenn Crytzer's Savoy Seven https://syncopators.bandcamp.com/album/uptown-jump https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300034431-TEWJ8JB0H4QHCDHA23Q5/image-asset.jpeg Videos - How to Drink: Sidecar This week I'm making a Sidecar, a drink that was born during prohibition and would have been a favorite of swells and flappers alike. I find these to be very easy to drink and very popular with my guests, and I think you'll like it too. I've seen these made without the sugar rim, so I'd call that optional, personally I'm a fan in the case of this one. Sidecar 1.5 oz. Cognac .75 oz. Orange Curaçao .75 oz. Lemon Juice Serve in a sugar rimming coupe or cocktail glass. Thanks for watching! If you enjoy the show I hope you'll subscribe, like and share, and I'll have another drink out for you next week! Music: The Savoy Special by Glenn Crytzer's Savoy Seven https://syncopators.bandcamp.com/album/uptown-jump https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300047193-DRWRZ0NXUOMNOFPIFADE/image-asset.jpeg Videos - How to Drink: Orgeat This is the first of our episodes on syrups and mixers. Today I'm making Orgeat. It's normally a pretty time consuming process but I use a blender and juicer to accelerate the whole thing. Orgeat 1 pound almonds Water to cover Blend/Pulverize Strain/juice Add equal measure of sugar Half a teaspoon of orange flower water heat on stove till emulsified. https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300059966-BTF2LRPZ34T6GYORSJI3/image-asset.jpeg Videos - How to Drink: Mai Tai This week I'm making what might just be my favorite drink of all time: the Mai Tai. If you've had one and ti was green, or blue, or tasted like ecto-cooler or was just sickeningly sweet, you owe this drink another chance. A Mai Tai is maybe the pinnacle of Tiki glory and made the way Vic Bergeron invented it in 1944 it's a balanced, spirit forward, glass of pure magic. My Recipe hews pretty closely to that original 1944 Trader Vic's, at least so far as I know, and I think you'll like it. There's a couple of ingredients here you'll want to get your hands on before proceeding. The first is Orgreat, which is a syrup made from almonds. I'll link to my recipe video for it in both this episode and down here, but it's also available at specialty shops, and there's other recipes online you can follow. The other is Rock Candy Syrup, and this one is optional. You can use plain old simple syrup if you like and you'll get great results, but if you want to go all the way rock candy syrup is just inverse simple syrup (2 parts sugar to 1 part water) and an infusion of vanilla. If you can get real vanilla bean use that, but you'll be fine with extract too, in either case add it to taste. Thanks for watching the show guys, I hope you like this one! Mai Tai 1oz. Jamaican rum 1oz. Rhum Agricole .5oz. Dry Curaçao .5oz. Orgeat .25oz. Rock Candy Syrup 1oz. Lime Juice Shake and serve over crushed ice, garnish with a sprig of mint. Orgreat: https://www.youtube.com/watch?v=wVKVD1Q6TXU Music: The Savoy Special by Glenn Crytzer's Savoy Seven https://syncopators.bandcamp.com/album/uptown-jump https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300071957-9HG4DN2QG4F9HLACPD96/image-asset.jpeg Videos - How to Drink: Negroni This week I'm keeping it simple and making a classic: The Negroni. I find these to be a great refresher on a hot day as I imagine myself sipping them in a cafe on the Italian coastline I've never been too. Ah la dolce vita. I'd love to hear about any variations you employ when making your Negroni. Thanks for watching and I'll see you all next week with another episode! Negroni 1 oz. Gin 1 oz. Campari 1 oz. Sweet Vermouth Stir and serve up, garnish with an orange twist. Music: The Savoy Special by Glenn Crytzer's Savoy Seven https://syncopators.bandcamp.com/album/uptown-jump https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300082981-JC4DO0JHYDIDTP6NL83H/image-asset.jpeg Videos - How to Drink: Gomme Syrup A lot of older recipes call for Gomme or Gum syrup, which is nothing more than simple syrup thickened with the addition of Gum Arabic. For the most part you'll be fine using plain old simple syrup, but if you have an interest in making some Gomme Syrup it's pretty easy to do. You just need to get some food grade Gum Arabic, I got mine from amazon: https://www.amazon.com/Frontier-Bulk-Arabic-Powder-package/dp/B000UYIQ5M/ref=sr_1_2_a_it?ie=UTF8&qid=1473168813&sr=8-2&keywords=gum%2Barabic Gomme Syrup: 4 Tablespoons Gum Arabic Approx. 1 Cup Water 1 Cup Sugar My apologies for the audio popping in this one, we had some microphone troubles while filming this, but I didn't want to let it stop me from sharing the video. Music: The Savoy Special by Glenn Crytzer's Savoy Seven GlennCrytzer.com https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300094255-SM40PEEE9CESCIID5GYM/image-asset.jpeg Videos - How to Drink: Infused Simple Syrup It's incredibly easy to infuse flavors into simple syrup, and this episode is all about that. In this episode I'm making Pineapple Infused Simple Syrup, but you can apply this technique to really anything you can imagine. Music: The Savoy Special by Glenn Crytzer's Savoy Seven GlennCrytzer.com https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300105992-WS1WYFGOKELKGKAMS8FM/image-asset.jpeg Videos - How to Drink: Clover Club Today I'm making a Clover Club Cocktail, which is a classic and unique cocktail in the sour family that combines Gin, Raspberry, Lemon and Egg White into a refreshing (and intoxicating) libation I'm sure you'll enjoy. It was originally the house drink of the club it was named for, which was a fancy spot for the well-to-do of Philadelphia from about 1882 to the 1920's. The drink first appears in print in 1917, but some say it was enjoyed at the club long before that. Currently there's a fantastic bar in Brooklyn called the Clover Club that has no relation to the old club in Philadelphia, but they do make perfect Clover Club Cocktail if you're in the area. Even though in this video I don't, it's a drink that would benefit from dry shaking. Hope you enjoy, and thanks for watching! Clover Club 2oz. Gin .5oz. Raspberry Syrup .75oz. Lemon Juice 1 egg white Music: The Savoy Special by Glenn Crytzer's Savoy Seven GlennCrytzer.com https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300140768-T09ZGTNBZBP8EN2HK4F6/image-asset.jpeg Videos - How to Drink: Aviation Revisited This week I'm making an Aviation... again. Back when we did season one I made an Aviation with Créme Yvétte and stirred it, and a few of you pointed out how very wrong I was. In my defense for years in the U.S. the Aviation was commonly made with Créme Yvétte due to a complete lack of availabilty of Créme de Violet, happily that is no longer the case and we can freely and easily make this fantastic cocktail as it should be enjoyed. This version of the recipe deviates a bit from Hugo Ensslin's 1916 original, but I think you'll find it pleasing all the same. Aviation 2 oz. Gin .5 oz. Maraschino .75 oz. Lemon Juice .25 oz. Créme de Violete Music: The Savoy Special by Glenn Crytzer's Savoy Seven GlennCrytzer.com https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300154685-L4YOKPK639VTB79CUSYI/image-asset.jpeg Videos - How to Drink: Whiskey Smash This week I'm making a classic cocktail, the Whiskey Smash. This one goes back to the birth of the modern cocktail in the 1860's when Jerry Thomas published The Bon Vivant's Companion. It's quite a bit like a Mint Julep when you get right down to it, though much less sweet than most of the Juleps I've had. I hope you enjoy! Whiskey Smash 2oz. Rye 8-12 Mint Leaves .25oz. Gomme Syrup Music: The Savoy Special by Glenn Crytzer's Savoy Seven GlennCrytzer.com https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300166025-YYQYTFUO6PPNJ83G300R/image-asset.jpeg Videos - How to Drink: Fog Cutter This week I'm making one of my favorite Tiki drinks, the Fog Cutter. Like many drinks, particularly Tiki drinks, the origins of this one are a bit foggy (sorry...). Tony Ramos claims to have created the original, but it's a drink usually associated with Trader Vic, and my recipe hews pretty closely to his 1947 version. I hope you enjoy it. Also, I'm sad to say this is the end of Season Two of How to Drink. I am hard at work on new episodes, and I hope to have Season Three ready soon, but I'm careful about making those kinds of promises so I hesitate to say more right now. I may have a few additional surprise releases in the coming "off-season" period though... Fog Cutter 2 oz. Rum 1 oz. Cognac .5 oz. Gin .5 oz. Orgeat 1 oz. Orange Juice 2 oz. lemon juice .5 oz. sherry Music: The Savoy Special by Glenn Crytzer's Savoy Seven GlennCrytzer.com https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300177767-1AGQYEMDMJNHJPT7MWF7/image-asset.jpeg Videos - How to Drink: Thanksgiving Cobbler Happy Thanksgiving and welcome to season three of How to Drink! If you're a returning fan, thank you so much for watching and supporting this show, and if you're a new friend, welcome aboard! This week we're releasing on a Monday specifically because Thanksgiving is Thursday and I wanted to have this out in time for your holiday. So for Thanksgiving I'm making what I'm calling an Imperial Cranberry Cobbler, or maybe just a Thanksgiving cobbler. It's a recipe based on a drink called a Floradora, which is an old cobbler named for the musical of the same name. Thanksgiving Cobbler 1.5 oz. / 44 ml. Cognac .25 oz. / 7 ml. Simple Syrup (Gomme if you prefer) Muddled Cranberries Top with Champagne approx. 3 oz. / 89 ml. I hope you enjoy the episode and the drink, I found it to be super refreshing and plan to serve them before the turkey this year. Music by: http://www.glenncrytzer.com/ https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300189215-D0H7WVLU72I6H05ZTKRV/image-asset.jpeg Videos - How to Drink: Negroni Bianco This week How to Drink is proud to be presented by Luxardo, and we're making a Negroni Bianco. I really enjoyed this drink, I find the Negroni Bianco to be less overpoweringly bitter than a standard Negroni, and the Alessio Vermouth Bianco imparts a slightly buttery finish, at least as far as my taste buds are concerned. In short, this is more than simply an un-reddened Negroni, and it's certainly a worthy variation on the classic. Negroni Bianco 1.5 oz. -or- 4.5 cl Junípero Gin 1.5 oz. -or- 4.5 cl Luxardo Bitter Bianco .75 oz. -or- 2.25 cl Alessio Vermouth Bianco Stir Garnish with orange twist and Luxardo Maraschino Cherry. https://www.instagram.com/luxardousa/ https://www.facebook.com/luxardousa https://twitter.com/luxardousa https://www.instagram.com/juniperogin https://www.facebook.com/juniperogin https://twitter.com/juniperogin Music by Glenn Crytzer: www.glenncrytzer.com https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300205497-O3AH31YA5X97FKOUASA0/image-asset.jpeg Videos - How to Drink: Amaretto Sour I am happy to present the second episode of our partnership with Luxardo, and this week I'm making an Amaretto Sour. My approach here is to deliver a slightly modified version of Jeffrey Morgenthaler's Amaretto Sour, and I was very pleased with the result. There's not really much to say beyond this is a delicious drink that combines Luxardo Amaretto with Bourbon and that you should probably make one (or several) as soon as you reasonably can. Luxardo Amaretto Sour 1 oz. / 3cl of Lemon Juice 1.5 oz. / 4.5cl Luxardo Amaretto .75 oz. / 2.25cl Bourbon .25 oz. / 7.5ml Rich Simple Syrup (double if using regular simple) 1 egg white Dry Shake and Shake Again Pour Garnish with Luxardo Maraschino Cherries https://www.instagram.com/luxardousa/ https://www.facebook.com/luxardousa https://twitter.com/luxardousa Music by Glenn Crytzer: www.glenncrytzer.com https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300218610-BSGD5PCZFPCBD5FFZMSS/image-asset.jpeg Videos - How to Drink: Han Solo's Shot First Sorry if there's any confusion about this. There was a previous version of this video online that got blocked in 248 countries because of the use of the Cantina music from Star Wars. It's a bit frustrating because according to the music rights sheet that youtube provides, that track should have only been monetized by the rights holder. They changed the policy after I released the earlier version of the video and I was caught off guard. That said, if you've already seen this: Move along, this isn't the video you're looking for. This week on How to Drink I'm making an original cocktail. With Rogue One opening today I thought it would be cool to make a drink I could imagine Han Solo drinking. I also wanted an excuse to play with my smoking gun. Other than the hickory smoke it's actually a very simple drink, and I'll imagine if a few of you play around with it you'll wind up with some ideas on how to improve it, so I'd love to hear what you come up with. If you can't get your hands on the Wormwood Rye maybe experiment with bitters, I'd love to hear what you do there! Shot First 2oz./6cl Wormwood Rye 1oz./3cl Green Chartreuse 1oz./3cl Antica Formula Vermouth Stir Decant with Hickory Smoke Serve over a big cube https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300231196-QG8SBYXHTAZGB9E5O3VM/image-asset.jpeg Videos - How to Drink: Eggnog This week I'm partnered up with Luxardo again and making Eggnog for Christmas. But not just any Eggnog, I feel pretty confident in saying this is by far the best Eggnog I've ever had. When Luxardo asked me to make one of the episodes we were partnering on a Christmas themed drink I knew right away we'd be doing Eggnog, but I also couldn't think of any recipes for it that called for Maraschino, so I started experimenting. After testing out some variations on classic Eggnog and tweaking proportions I came up with this recipe and realized right away that I wouldn't be making my Eggnog any other way ever again, I hope you feel the same way... Eggnog 2 oz. / 6 cl. Bourbon .5 oz. / 1.5 cl. Cognac .5 oz. / 1.5 cl. Luxardo Maraschino .5 oz / 1.5 cl. Simple Syrup 1 whole egg Dry shake+Shake with ice serve up into double rocks glass top with milk Grate fresh nutmeg and orange peel over the top Garnish with Luxardo Maraschino Cherries This is the last of our three episodes we partnered with Luxardo on for season three, and I hope you've enjoyed them! We've got a lot cocktails on the way though so I hope you'll stick around. On behalf of Luxardo and myself I want to wish you a Merry Christmas and happy holidays!   https://www.instagram.com/luxardousa/ https://www.facebook.com/luxardousa https://twitter.com/luxardousa Music by Glenn Crytzer: www.glenncrytzer.com https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300258279-8ZMZDEPW42BP6CAY3GWL/image-asset.jpeg Videos - How to Drink: Champagne Cocktail This week I'm making a Champagne Cocktail and talking about Casablanca, two of my favorite things. This is a new thing I'm trying out simply because I love classic films and cocktails and in my mind the two go together like peanut butter and jelly, so I had the idea of doing episodes where I make a cocktail related to a film and talk a bit about both. I'm still working out the details on the format, but I think the concept works and hope to do more content like this in the future. The drink is fairly straightforward and like the old fashioned it's precise origin is likely lost to history, though it first appears in print in the 1850's. In my approach I make a few deviations from what is considered the "norm" as far as this drink is concerned, feel free to ignore those and stuck to the stock approach of sugarcube-bitters-cognac-champagne if you prefer. It's been brought to my attention by Evan Bergstra that the text "Top with Champagne" appears twice in this video. This is an error and mistake on my part, though truly, who would argue with more champagne? Regardless, when it looks like I'm adding ice and stirring, that's what you would do, don't pour champagne into the mixing glass. Champagne Cocktail .5oz/1.5cl Cognac 1 Barspoon Gomme Syrup 2 dashes of aromatic bitters 1 dash of absinthe (optional) Stir and pour into a coupe or flute Top with Champagne Garnish with Cherry or Lemon Twist Instagram: @How2Drink Twitter: @How2Drink Music by Glenn Crytzer and The Savoy Seven www.GlennCrytzer.com https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300270476-QOF9D16NXA4YUS9Y65JM/image-asset.jpeg Videos - How to Drink: El Presidente This week on How to Drink I'm making an El Presidente! This is a classic pre-prohibition cocktail that seems to have first been published in print in about 1919. As I explain in the video it's not named for Fidel Castro as I'd always assumed, but rather for either Mario García Menocal or Gerardo Machado, I've read it both ways. Menocal was president of Cuba in 1919 when the first accounts of the drink are published, but Machado was a general famous for his service in the Cuban war of Independence who would go on to become president of Cuba later on. I should probably stop here to apologize for my horrific attempts at pronouncing both of these names in this video: sorry about that. I made my version with Havana Club Cuban rum and Lillet Blanc and could not have been more pleased with the results of this drink. I realize that for most of the audience here Havana Club will be tricky to get your hands on so I suggest looking at Flor de Cana 7 year as an alternative. Also note that since I shot this episode I measured my bar-spoon and discovered it to be exactly 1/8th an ounce, so the graphics in this call for .125 oz. of Grenadine. In practice a "barspoon" is a fine measurement here, and really you should let your taste be your guide. El Presidente 1.5 oz. / 4.5 cl Rum 1.5 oz. / 4.5 clLillet Blanc .25 oz. / 7 ml Orange Curaçao Barspoon of Grenadine Stir Garnish with orange twist. Check out my video on how to make grenadine here: https://www.youtube.com/watch?v=qTF7QkIkns8 Instagram: @How2Drink Twitter: @How2Drink Music by Glenn Crytzer and The Savoy Seven www.GlennCrytzer.com https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300714315-E4Z0KCLVJ00N5IHDYZPO/image-asset.jpeg Videos - How to Drink: Jersey Sunset This week on How to Drink I'm making an old variation on the sling called a Jersey Sunset. Being from New Jersey I couldn't resist, but I won't lie: this is a drink I wasn't familiar with before I made it, but I'm glad I did. I found it to be a cool and refreshing way to enjoy a quality applejack. I took David Wondrich's advice on this one and went with an older applejack for this, the 7 1/2 year old from Laird's and found it quite good! The original calls for angostura bitters, but I'm a big fan of creole style bitters so opted for a bottle from The Bitter Truth. If you're making this drink yourself I'd love to hear about your choice of bitters for this. Jersey Sunset 2 oz. / 6 cl. Applejack .5 oz. / 1.5 cl. gomme syrup twist of lemon stir over ice pour over cracked ice float of bitters fruit for garnish Instagram: @How2Drink Twitter: @How2Drink Music by Glenn Crytzer and The Savoy Seven www.GlennCrytzer.com https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300281528-8KS6F0JEZD95G9PD4PVR/image-asset.jpeg Videos - How to Drink: Grenadine Surprise bonus episode! I originally shot this episode as part of season two, but I discovered some issues with the audio in it while editing and decided against releasing it. However, after releasing the El Presidente today I decided this grenadine episode was super relevant and we could just cope with the audio pops. So sorry about the sound, but I hope this is a helpful recipe! Grenadine 1.5 Cups of Sugar 1.5 Cups of Pomegranate Juice 1.5 oz. Pomegranate Molasses .5 Teaspoon Orange Flower Water Boil and Bottle   Instagram: @How2Drink Twitter: @How2Drink And here's an El Presidente, a great drink made with grenadine: https://www.youtube.com/watch?v=lWOHvGlYQcU https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300361210-HJCADEW8GXAHRU3OJVI8/image-asset.jpeg Videos - How to Drink: Final Ward This week on how to drink I completely fail to speak. Ouch. I love this drink, for me it just works so well. Phil Ward gives us a really wonderful variation on the Last Word (a drink which I think has many variations really) here and for me it really hits on all the notes I'm looking for in a cocktail. The Final Ward is therefore a recent drink, created by Phil at Death & Co. but the Last Word, the drink it's built on, is a prohibition era cocktail invented at the Detroit Athletic Club possibly as early as 1916 (so just before prohibition really) but the recipe doesn't appear in print until 1951 in Bottoms Up!, a classic cocktail guide by Ted Saucier. I do not know why I can't say "Ward". I think my brain simply can't get around the fact that a word with an 'a' in it shouldn't be pronounced the same as a word with an 'o' in it. Or is that still not it? I have no idea... For the original version, the Last Word, swap your rye for gin and your lemon for lime, also a fantastic drink. I don't think I like either better, just depends on if I'm in a gin mood or a rye mood. The Final Ward 1 oz. / 30 ml. Rye 1 oz. / 30 ml. Chartreuse 1 oz. / 30 ml. Maraschino 1 oz. / 30 ml. Lemon Juice Shake with ice and serve up. Instagram: @How2Drink Twitter: @How2Drink Music by Glenn Crytzer and The Savoy Seven www.GlennCrytzer.com https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300400081-3BU6HAEDUX7AYH7DX2K1/image-asset.jpeg Videos - How to Drink: Martini This week on How to Drink I'm finally addressing the classic and venerable Martini... only I'm addressing it twice. The martini is an old drink, it starts showing up in the latter half of the 1800's when pairing spirits with vermouth came into vogue. In this episode I make both a Gin Martini and it's descendant, the Dry Martini (though for inscrutable reasons I make them in the reverse order). As I explain in the video I'm no fan of what the "Dry Martini" has become: a glass of gin with as little vermouth as physics will allow and a pair of oily olives tossed in. The older, pre-prohibition style of this drink calls for far more vermouth than that, and usually some kind of bitters as well. I do mention Winston Churchill famously saying he liked his martini's made with London Dry Gin and a "bow in the direction of France" but I fail to mention why. It's possible that Churchill simply thought the Vermouth took up volume better served by higher proof stuff, but there's also the possibility that it simply had to do with the war making French Vermouth rare and difficult to lay hands on. Whatever the case, here's two martinis: Gin Martini 2 oz. / 60 ml. Old Tom Gin 1 oz. / 30 ml. French Vermouth 1 Dash Absinthe Stir Garnish with Lemon Peel Dry Martini 1.5 oz. / 45 ml. London Dry Gin 1.5 oz. / 45 ml. French Vermouth 2 Dashes orange bitters stir Garnish with a twist of orange If you like the show, please subscribe! And check out my twitter and Instagram, thanks! Instagram: @How2Drink Twitter: @How2Drink Music by Glenn Crytzer and The Savoy Seven www.GlennCrytzer.com https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300417141-B8VQCW3I2QK3J9D24FWR/image-asset.jpeg Videos - How to Drink: Knickerbocker This week on How to Drink I'm making a Knickerbocker, inspired by one of my favorite films of all time The Thin Man from 1934. As I mention in the episode The Thin Man is a really exceptional pre-code crime/mystery/comedy starring William Powell and Myrna Loy and it's adapted from a novel of the same name by Dashiell Hammett. When it came to making this movie Warner Brothers though Powell and Loy were bad choices for the film. Powell was already famous for portraying another film detective, Philo Vance, and wasn't known for his comedy chops. Loy was well recognized for her turn in a string of exotic femme fatale rolls and was seen as a bad fit for the movie. The director W.S. Van Dyke must have known something though, he made a strong case to the execs at the studio and got his way, and boy was he right. The movie was a massive success and led to an additional five sequels, sort of the Fast and Furious of it's day. The onscreen chemistry between Powell and Loy is so good that people thought they were real life husband and wife, they weren't of course. I'm a big fan of Hammett's novels and got myself a bit turned around on this one, since the Knickerbocker doesn't get drank in the film but does in the book, but that's ok because it's a perfectly appropriate drink for the movie and fantastic in it's own right. Traditionally this drink would have been served over the ice it was shaken with, but I see no reason it shouldn't be made a tad more elegant and served up in a Nick & Nora glass (which coincidentally is named for the protagonists of The Thin Man: Nick and Nora Charles). Also in the episode I mention that I'm using raspberry gum syrup, you don't need the gum, but use it if you got it. The raspberry is of course necessary. Knickerbocker 2.5 oz. / 75 ml. Rum .5 oz. / 15 ml. Raspberry Syrup .5 oz. / 15 ml. Lime Juice .25 oz. / 7 ml. Orange Curaçao Shake over ice Garnish with your preference Serve up in a coupe or Nick and Nora glass. Raspberry Syrup 1.5 cups of water 1.5 cups of sugar 8 oz. of fresh raspberries 1.5 tablespoons of Gum Arabic (Optional, only if making it a gomme syrup) Heat ingredients on stove until thoroughly combined and sugar dissolved. Let it simmer a bit longer than you might for straight simple to make sure you get all the raspberry goodness out. If you are doing it with the Gum Arabic you should let it sit in the water overnight first so that it's fully liquefied into a gel. Twitter: @How2Drink Instagram: @How2Drink Music by Glenn Crytzer and the Savoy Seven: http://www.glenncrytzer.com/ https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300440726-BE37NU7HTETYK5LDIE3L/image-asset.jpeg Videos - How to Drink: Sazerac This week I'm finally making a Sazerac, which is a drink people have been asking me to cover for a really long time. I make a few deviations in mine, and I spend a fair amount of time in this video apologizing for it. I was also pretty tipsy when we shot this, so bear that in mind. This drink is famously associated with New Orleans, where legend (and marketing) holds that it was invented at the Sazerac House in the 1850's. Some go as far as to say it's the first cocktail. Almost certainly none of that is true, and I could go on here repeating what David Wonderich has to say on the subject, or I could just provide a link to an excellent interview he gave on the issue. I'll do the latter: http://www.nola.com/drink/index.ssf/2009/08/david_wondrich_dispels_sazerac.html My recipe goes something like this: Sazerac 2 oz./ 60ml Rye 1 Barspoon gomme syrup (approx. 1/8 oz. / 3 ml) 3 dashes of Creole Bitters 1 dash of Absinthe Stir over ice Serve up garnish with lemon twist. Twitter: @how2drink Instagram: @how2drink Music: http://www.glenncrytzer.com/ https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300453570-ADLWT93F0I0UQ7YAHH8V/image-asset.jpeg Videos - How to Drink: Martinez I've had a few requests for it so this week I'm making a Martinez. I've heard a lot of people say that the Martinez is a predecessor to the Martini, but David Wonderich makes a convincing case in Imbibe! that they more or less evolved alongside each other. I really enjoy this drink. I found it to be really well balanced and easy to drink, and I love a bright citrusy gin drink like this. I also have developed a taste for vermouth, so your millage may vary I suppose. I used Ransom Old Tom gin, which is wonderful stuff that is supposed to hew closely to bottles that would have been on the shelf in the mid 1800's and Dolin Blanc Vermouth. Sadly this brings an end to season three, the show will need to take a brief hiatus now while we film new episodes. I can't say *exactly* when we'll be back, but I can say we'll be back in time for summer. Thanks for watching! Martinez 1 oz. or 30 ml. Old Tom Gin 2 oz. or 60 ml. Dry Vermouth 2 dashes of Boker's Bitters Barspoon of Maraschino Stir Garnish with lemon twist. twitter: @how2drink instagram: @how2drink Music by Glenn Crytzer and the Savoy Seven www.GlennCrytzer.com https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300464654-PWQAG6X6YQN6JZBLF4B1/image-asset.jpeg Videos - A Message from How To Drink: Tiki Time Aloha and ma-halo! How to Drink's hiatus is over and we're coming back! We're rolling out all new episodes starting Next Friday, June 2nd and I'm very excited about the new content we've been working on. With the summer coming we're going to be doing a whole series of Tiki drinks. It's something I've wanted to do for a while now and I'm so glad we finally got it done. I wanted to make a video to kind of set that up, and this is it. I don't want you to think we're only doing Tiki however, we've got some other surprises coming too, and I can't wait to release them. Thanks again for watching and I hope you enjoy! Looking forward to a Summer of Tiki with you all! Music by: Íxtahuele http://www.ixtahuele.com/ https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300476037-VPOB0EHZCZ6V1NUVHPTL/image-asset.jpeg Videos - How to Drink: Zombie How to Drink is back and we're kicking off a whole series of Tiki drinks for the summer starting with the legendary Zombie! A creation of Donn Beach this drink is famed for it's exotic complexity and it's rocket fuel like strength, though I temper the heat on my version just a touch. Zombie .75 oz. Lime Juice .25 oz. Grapefruit Juice .25 oz. Cinnamon Syrup One Teaspoon Grenadine .5 oz. Velvet Falernum 1.5 oz. Plantation Grand Reserve Rum 1.5 oz. Havana Club 7 year Rum 1 oz. Smith and Cross Rum Two Dashes of Herbstura Garnish with fresh mint This episode also references Cinnamon Syrup, it's pretty easy stuff to make: 3 cups Demerara Sugar 1.5 Cups Water 6 cinnamon Sticks Boil till sugar dissolved I'd also like to give credit to Martin and Rebecca Cate of Smuggler's Cove, their book, Smuggler's Cove: Exotic Cocktails, Rum, and the Cult of Tiki, was a huge inspiration to me and the primary source for most of the recipes in this series. My wife and I found ourselves in Smuggler's Cove on our honeymoon one night and we've had a bit of the Tiki bug ever since. twitter: @how2drink instagram: @how2drink Music by Glenn Crytzer and the Savoy Seven www.GlennCrytzer.com https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300496217-LOER32T9KPX8WGTM9SRQ/image-asset.jpeg Videos - How to Drink: Queen's Park Swizzle This week I'm making a Queen's Park Swizzle, a drink invented at the Queen's Park Hotel in Port au Spain Trinidad in around the 1920's. That sets this drink a bit earlier than the American Tiki Fad got underway, but it's earned it's place in the pantheon nonetheless. Referred to by Trader Vic as "the most delightful form of anesthesia given out today" it's a refreshing and delicious drink you'd be certain to enjoy on any hot summer day. Queen's Park Swizzle Four-or-so Mint Leaves .5 oz. -or- 14 ml. Lime Juice .5 oz. -or- 14. ml. Demerara Syrup two dashes of Angostura Bitters 2 oz. -or- 60 ml. of Blended Black Rum Garnish with a sprig of mint twitter: @how2drink instagram: @how2drink Music by Glenn Crytzer and the Savoy Seven www.GlennCrytzer.com https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300506412-NEXZFEN7DJG4WARBHIJ6/image-asset.jpeg Videos - How to Drink: Dr. Funk The How to Drink Tiki series continues this week with a particularly potent libation: Dr. Funk. Legend holds that Dr. Funk was a real person, author Robert Louis Stevenson's private physician. Supposedly the good Dr. Funk first began tinkering with this recipe while he was doctoring to the people of Apia, Samoa. I don't know what I believe here, but I like the idea of the author of Treasure Island having a doctor who was mixing up delectable Tiki drinks before Tiki was ever a thing, so I'm choosing to go with that. I mix my version up in a Mai Tai glass but a double rocks glass or tiki mug would be fine here too. Dr. Funk .5 oz. -or- 15 ml. Lemon juice .25 oz. -or- 7 ml. grenadine .5 oz. -or- 15 ml. lime juice .5 oz. -or- 15 ml. demerara syrup .25 oz. -or- 7 ml. absinthe 2.25 oz. -or- 67 ml. black rum 1 oz. -or- 30 ml. seltzer Shake over crushed ice and pour open into glass garnish as you like twitter: @how2dirnk instagram: @how2drink facebook: https://www.facebook.com/ThisIsHowToDrink Music by: www.GlennCrytzer.com https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300518038-DB0J4TH4698T8FM1FSQX/image-asset.jpeg Videos - How to Drink: Halekulani Cocktail This week on how to drink I'm making a Halekulani Cocktail, maybe a slightly more obscure Tiki drink, this one comes from the Halekulani Hotel at Waikiki Hawaii. The drink was invented and served at the House Without a Key, a bar at the hotel and just about my favorite name for a bar ever. House without a Key is also the name of the first Charlie Chan novel, and a location around which that series centers. In the Tiki Pantheon this drink is a bit outside the center of the field as it's based in bourbon, and I opt to go the distance here and use Booker's. Certainly other bourbon's will make a fine drink, but I think what amounted to a more or less random decision I made is part of what made this drink one of my new absolute favorites. I also reserve including the Angostura bitters in the mixer and instead add it to the drink by way of an atomizer and fire. So far as I know that technique was invented by Jeffrey Morgenthaler and is as much for it's visual flair as for anything. But the caramelized bitters floating on the surface of the drink do produce a different flavor profile than a dash or two in the shaker would have, so there is something in that. All in all, this drink really took me by surprise and is easily one of my absolute favorites of our Tiki series. Halekulani Cocktail .5 oz. -or- 15 ml. Lime Juice .5 oz. -or- 15 ml. Orange Juice .5 oz. -or- 15 ml. Pineapple Juice .25 oz. -or- 7 ml. Demerara Syrup Half a teaspoon of Grenadine 1.5 oz. -or- 45 ml. Bourbon (Booker's in my case) Shake over Cracked ice Pour into Chilled Coupe Flame with Atomized Bitters Garnish with an Orchid Thanks again to all of you for watching, I hope you're enjoying the show and your summer, and I'll see you next week with another cocktail. Twitter: @how2drink Instagram: @how2drink Music: www.glenncrytzer.com https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300527646-7TBNL49TJGN9TMR5UMMQ/image-asset.jpeg Videos - How to Drink: Singapore Sling This week How to Drink is proud to be presented by Luxardo and Anchor Distilling and we're keeping it Tiki and making a Singapore Sling. Ok, not exactly a Tiki drink, the Singapore Sling is a pre-tiki drink that originated at Raffles Hotel in Singapore where it may have originally been called a Pink Sling. Sling's are a category of drink that goes way way back, they evolved straight out of punch. The name "sling" is possibly a corruption of "schlingen", a German word that means to "Gulp or Swallow quickly". Although sling's, particularly the Singapore, are commonly "long" drinks it's possible that this etymology implies that once upon on a time they were something more like a shot. At any rate, this is a real tasty one. Regarding the Benedictine in this: make sure you're using D.O.M. Benedictine and not B&B, it's a different thing. Singapore Sling .75 oz -or- 21 ml. Lemon Juice .25 oz -or- 7 ml. Demerara Syrup .5 oz. -or- 15 ml. Luxardo Sangue Morlacco .25 oz. -or- 7 ml. Benedictine 1.5 oz. -or- 45 ml. London Dry Gin One Dash of Orange Bitters One Dash of Angostura Bitters 2 oz. -or-60 ml. Seltzer Garnish with a Lemon wheel Thanks so much for watching as always! https://www.instagram.com/luxardousa/ https://www.facebook.com/luxardousa https://twitter.com/luxardousa   Music by Glenn Crytzer: www.glenncrytzer.com https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300538407-1DH6ZRNED29ZE7YXH3M6/image-asset.jpeg Videos - How to Drink Game of Thrones Edition: The Shade of the Evening With the premiere of season seven of the HBO hit Game Of Thrones just around the corner I thought it might be fun to take a little break from our regularly scheduled programming to offer something in that vein. As a fan of both the books and the show I've always been a little surprised that I haven't seen too many real-world versions of Shade of The Evening; the mystical tea/wine drank by the Warlocks of Qarth distilled from the leaves of the trees that grow around the House of the Undying... so I thought let's make that. In the books Shade of the Evening has something of a notorious reputation as it's drunk by a number of less than savory types and is described in Daenerys IV of a Clash of Kings thus: "Dany raised the glass to her lips. The first sip tasted like ink and spoiled meat, foul, but when she swallowed it seemed to come to life within her. She could feel tendrils spreading through her chest, like fingers of fire coiling around her heart, and on her tongue was a taste like honey and anise and cream... like red meat and hot blood and molten gold. It was all the tastes she had ever known, and none of them . . . " We're not going for that exactly, more something that tastes pretty good with a general nod in the direction of whatever all of that was. Now in making this drink I use liquid nitrogen in a technique that Dave Arnold developed called Nitro-Muddling. When you muddle herbs they turn brown and oxidize and this mutes their flavors, but if you muddle them in a bath of liquid nitrogen they can't oxidize, because there's no oxygen. This also has the effect of crygenically pulverizing them into dust, destroying their cells entirely, which causes herbs and such to give up all their pigments to the drink. Dave uses the technique to make a basil margarita that is neon green and the color comes solely form the basil, it's pretty cool. That said: Liquid Nitrogen is dangerous stuff. Do not handle this on your own unless you have some training in it's safe an proper handling. I am not responsible for anything you do with a dewer flask filled with liquid nitrogen. There, I feel better now. Let's make this drink, ok? Shade of the Evening Five Sage Leaves Some Dried Butterfly Pea Blossoms A Little Liquid Nitrogen 2 oz. -or- 60 cl. Batavia Arrack .5 oz. -or- 15 cl. Maurin Quina .5 oz -or- 15 cl. Demerara Syrup .5 oz. -or- 15 cl. Gum Syrup Serve in a goblet rinsed in Absinthe Garnish with a single Sage Leaf The music on How to Drink is performed by Glenn Crytzer: www.glenncrytzer.com I tweet at: @how2drink My Instagram is: @how2drink https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300548018-ZJMFU74A5V6SOOETOY4X/image-asset.jpeg Videos - How to Drink: Hemingway Daiquiri It's time for part two of our three part partnership with Luxardo and Anchor Distilling and I hope you're ready to cool off with a Hemingway Daiquiri! This is a classic alternative to the standard Daiquiri configuration and my personal favorite way to prepare one, and the story behind it goes that Ernest Hemingway had diabetes and he developed this recipe to be a less sweet version of his favorite drink. That's not strictly true it turns out. The truth is that this drink was already on the menu at the Floridita bar in Havana Cuba where Hemingway was a regular where it was called Daiquiri #3. Hemingway was such a fan of the drink that it was eventually named after himself and a legend was born. Actually, it's also likely that it wasn't such an organic naming evolution, but rather that 'ol Papa Hemingway himself invented the whole diabetes story and named the drink after himself intentionally, he was of course a writer and renowned self promoter. I've read that the drink was also sometimes called a "Papa Doble" or "Papa Double" as he was known to order them "with twice as much rum and no sugar", which sounds likely. It's amazing I can spell "likely" just fine here but not in the video right? Oh well, typos happen I guess. Sorry about that. The daiquiri is of course a famous Cuban drink and there's no reason you shouldn't use Cuban rum here, in fact the original recipe calls for it. For me though, the Hemingway Daiquiri is particularly well suited to showing off a Rhum Agricole and that's my preferred configuration for this drink. If you prefer it with a Cuban, or a Peurto Rican, or really any rum at all feel free to make it that way, you really can't go wrong! A little bit of How to Drink news before getting to the recipe... For a while now I've been asked by the community here and on Reddit to launch a Patreon as a means to help keep the show going, so last week I finally did just that. If you're interested in helping me make this show, and keeping it going into the future, please check out my Patreon page here: https://www.patreon.com/howtodrink I've got some neat rewards set up there and you'll be helping me make this show, which would be incredibly generous of you, thank you. Hemingway Daiquiri .25 oz. -or- 7 ml. Luxardo Maraschino .25 oz. -or- 7 ml. Grapefruit Juice .75 oz. -or- 21 ml. Lime Juice 2 oz. -or- 60 ml. Rhum Agricole (or the rum of your choice!) Shake over Cracked Ice Pour into a chilled Coupe Garnish with a Lime Wheel Drink! Thank you as always for watching the show and thank you to Luxardo as well who are making this episode possible! https://www.instagram.com/luxardousa/ https://www.facebook.com/luxardousa https://twitter.com/luxardousa   Music by Glenn Crytzer: www.glenncrytzer.com https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300559151-4C2TTMC487VRBNOKRRT8/image-asset.jpeg Videos - How to Drink: Jungle Bird This week How to Drink is proud to be partnered with Luxardo to make a Tiki classic for you: the Jungle Bird. Or more specifically in this case the Jungle Bird Bianco as I'm calling it since we're making this one with Luxardo's Bitter Bianco as opposed to the standard Campari you'd find here. Additionally Bitter Bianco is devoid of dyes so if avoiding artificial coloring is something that's important to you this might be a way to go! The Jungle Bird is (I think anyway) unique among Tiki drinks in it's bitterness, that's just not a flavor that shows up elsewhere in the pantheon of Tiki. If you're tastes range toward the Negroni and the Boulevardier but you're looking for something in that Tiki style to enjoy this summer this might just be the drink for you. On screen I mention that this drink is a late 60's or early 70's concoction, but my more recent readings suggest it might have been invented in Hawaii in the late 70's. It's not a drink with a clear birth-date at any rate. I garnish it with fronds from the pineapple but a good chunk of the fruit wouldn't hurt either. Jungle Bird Bianco •.5 oz. -or- 15 ml. Demerara Syrup •2 oz. -or- 60 ml. Pineapple Juice •.5 oz. -or- 15 ml. Lemon Juice •.5 oz. -or- 15 ml. Lime Juice •.75 oz. -or- 22 ml. Luxardo Bitter Bianco •1.5 oz. -or- 45 ml. Jamaican Black Rum Shake over cracked ice Serve over a big cube Garnish with pineapple fronds Drink. Thank you as always for watching the show and thank you to Luxardo as well who are making this episode possible! https://www.instagram.com/luxardousa/ https://www.facebook.com/luxardousa https://twitter.com/luxardousa Music by Glenn Crytzer: www.glenncrytzer.com https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300569637-A0BDPP3ZH6F2RIK5SLXG/image-asset.jpeg Videos - How to Drink: The Iron Price It's another Game of Thrones edition of How to Drink this week, and I'm making an original cocktail I call The Iron Price. Alright, this isn't really entirely original, the drink I'm making here is a style of drink that was popular in the 1600's called Flip. Taverns all had their own recipes for flip but the basic formula was a combination of Ale, Spirits, Egg and Sugar, which was heated and mixed by skewering the drink with a red hot iron. It's a hearty, meal like, drink that's really wonderful on a cold, wet evening... like pretty much every night on the isle of Pyke where the Iron Born hail from in Game of Thrones. If you've never had it you might be put off by the concept of hot beer, but I think you owe it to yourself to give it a try, mulled ales have a long history and there's a reason for it. I think the primary thing that separates Flip from other mulled ales is the use of a Loggerhead or Toddy Iron to heat it. These things had a bunch of great and colorful names (actually, it's the source of the expression to "Be at Loggerheads", as in: they're drunk and given to fight) but at the end of the day what they are is an iron rod you make hot with fire. Dave Arnold has revived the practice through the use of his electric Loggerhead, and I talk about that in the video. If you're interested in that there's plenty about it written on the internet. He didn't like the flavors his attempts with iron yielded, but here's my two thoughts on that: 1- Modern cast or Wrought iron is very different from a metalurgic standpoint from 1600's wrought iron. The silica and sulfur content of the two are worlds apart. 2- Some of those flavors are part of the drink as it was intended to be served. As to the second, well he wasn't interested in strictly making Flip so I give him a pass. But on the first point that holds. So I set about finding a blacksmith who would be willing to work with salvaged wrought iron and make me a pair of loggerheads so I could compare the two: it makes a difference. If you're interested in getting one of your own, here's a link to the etsy shop of the blacksmith I worked with: https://www.etsy.com/shop/Clinkerman Here's my recipe for the Iron Price: 8 oz. -or- 240 ml. Traditional Ale One Whole Egg 1 oz. -or- 30 ml. Jamaican Rum 1 oz. -or- 30 ml. Peaty blended Scotch 1 oz. -or- 30 ml. Demerara Syrup (or any kind of sugar you prefer) Roll the Ale, Egg and Syrup between two tins until well mixed, if needed break the egg up with a spoon. In a heat safe glass heat Scotch and Rum with hot loggerhead and pour beer mixture into it. Garnish with some fresh nutmeg and a pinch of salt. A few things about the ingredients here: I used Samuel Smith Taddy Porter for my ale, which worked nicely. Ideally I would have used any cask conditioned brown ale, but in leiu of that the Porter was great. The Great King Street Glasgow Blend Scotch I'm using carries the dominant flavors of an Islay single-malt, so if you want to substitute it let that be your guide. I should also add a disclaimer: Hot metal is hot and you could severely burn yourself or your property, don't do either. Also I'm not a doctor and there was no FDA to inspect the long term effects on Flip consumption in the 1600's, are you ingesting trace metals when you drink this? Maybe. If that's a problem for you (and I guess it shold be...) maybe don't drink this. Consider yourself disclaimed. Thanks for watching this extra long episode of How to Drink! If this does well I may be switching to a lengthier format overall. Twitter: @how2drink Instagram: @how2drink Patreon: https://www.patreon.com/howtodrink Facebook: facebook.com/howtodrink Music is provided and performed by Glenn Crytzer www.GlennCrytzer.com https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300580195-DH26XKBGFVZ2XT01LW3Y/image-asset.jpeg Videos - How to Drink: Jet Pilot It's another installment of our Tiki series here at How to Drink and this week I'm making a Jet Pilot. So far as I know this drink comes from The Luau, the lessor known of the Great Palaces of Tiki opened by Steve Crane. It's weird that it's somehow lessor known though, the Luau was franchised into a chain called Kon Tiki that apparently had locations all over and was super popular. If you're interested look up pictures of what the Luau was like in it's heyday, it looks like an incredible place for a drink. If you liked the Zombie you'll probably love this one, the Jet Pilot is awfully close in it's composition to that drink. I go a little off the deep end here and serve this drink in a pineapple, and then rethink my choice of garnish and presentation. I hope you enjoy! A note on ingredients, I use Smith and Cross for my "overproof" but the standards here would be Lemonhart or Wray and Nephew. Jet Pilot .5 oz. -or- 15 ml. Lime Juice .5 oz. -or- 15 ml. Grapefruit Juice .5 oz. -or- 15 ml. Cinnamon Syrup .5 oz. -or- 15 ml. Velvet Falernum .1 oz. -or- 30 ml. Pot Still Rum .75 oz. -or- 22 ml. Blended Aged Rum .75 oz. -or- 22 ml. Overproof Rum One Dash of Herbstura Shake over Crushed Ice Serve over Crushed Ice garnished as you like it Drink. Twitter: @How2Drink Instagram: @How2Drink Facebook: Facebook.com/howtodrink Music by Glenn Crytzer: www.GlennCrytzer.com https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300592366-PW38LR9ME1U2LPZZG11J/image-asset.jpeg Videos - How to Drink: Scorpion Bowl I'm sad to say that this week brings us the final episode of How To Drink's Summer Tiki Series! That's not to say that I'm all done with Tiki altogether, in fact I hope to make a lot more of the fantastical libations of the south seas in the near future, just that we're done with it for a while. I've still got more episodes coming for season four though, so we're not on hiatus just yet. This week I'm making a Scorpion Bowl! It wouldn't be a proper Tiki series without doing some kind of a share drink at a bare minimum and there's really no better place to start than with a Scorpion Bowl. I got a bit carried away while we filmed this one, so there's some info I should have gotten out on camera that I never really managed to. Some history: Although this drink was widely popularized by Trader Vic it likely got it's start at a Honolulu bar called The Hut in the 1930's. In it's earliest versions the recipe was a bit more subtle and less... potent, and relied on white wine as a major ingredient. This version is the Trader's Vic's approach as updated by Smuggler's Cove. As far as how it tastes? It's fantastic. Rum, Gin and Brandy may not sound like they'd combine well, but they really do. Thanks to the balancing nature of the syrups and juices we're using here this drink manages to taste exotic and sweet, though not too sweet, and somehow very fresh and citrousy all at the same time. I think you'll enjoying making and drinking this one, but especially if you've got some great friends to share it with you like I did. If you're looking for the bowl I used it can be found on amazon here: https://www.amazon.com/Dynasty-Volcano-Center-Drink-Bowl/dp/B003WXMO3S/ref=sr_1_2?ie=UTF8&qid=1503077553&sr=8-2&keywords=tiki+bowl Scorpion Bowl 2 oz. -or- 60 ml. Lime Juice 4 oz. -or- 120 ml. Orange Juice 1.5 oz. -or- 45 ml. Demerara Syrup 2 oz. -or- 60 ml. Orgeat 2 oz. -or- 60 ml. Brandy 4 oz. -or- 120 ml. London Dry Gin 4 oz. -or- 120 ml. Aged Rum Shake over Crushed Ice Open Pour into Tiki Bowl Garnish with Fire and Fresh grated nutmeg SHARE Music is by Glenn Crytzer www.GlennCrytzer.com I tweet at: @How2Drink instagram: @How2Drink https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300604011-S6T5FX7ZKH9G1IGTGV13/image-asset.jpeg Videos - How to Drink: White Russian First things first, I'm sorry I've been gone so long! I needed to take a little work/life balance break there and it just ran longer than I intended. I see all your messages asking me for new episodes and I just want to thank you all so much, it really means a lot to me. That said, on with the show! This week we're doing movie stuff (next few weeks actually) and we're kicking that off with a drink so many of you have asked for: The White Russian, made obviously in reference to The Big Lebowski. This brings our show to a few "firsts". The shows first use of vodka, and the first drink I hate. So to rectify that I wound up making it two ways. Here's the recipe's I use: White Russian •2 oz. -or- 60 ml. Vodka •1 oz. -or- 30 ml. Coffee Liqueur •1 oz. -or- 30 ml. Heavy Cream Black Cuban •2 oz. -or- 60 ml. Rum •1 oz. -or- 30 ml. Coffee Syrup •1 oz. -or- 30 ml. Heavy Cream Coffee Syrup •2 cups sugar •2 cups water •1 cup coffee grinds •heat till dissolved •pour through a coffee filter •refridgerate I'll probably update this descriptive text with some more information in a few hours, https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300627179-543SMN5HT0X935OJN01W/image-asset.jpeg Videos - Chaser: White Russian So there was a LOT of comments about this drink and how I did it wrong, so I thought the right thing to do would be to just release a follow up. Shot this today on my iPhone and tossed it together in a hurry, so don't judge. p.s.- you were right. https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300638571-RIU4GX95N4VZCR0IN44H/image-asset.jpeg Videos - How to Drink: Vesper Martini I think this might be the most well known of all movie drinks: The Vesper Martini as created by Ian Fleming in Casino Royal. It's a large glass of gin, vodka, and Kina Lillet... but Kina Lillet doesn't exist anymore. Kina Lillet was a quinine based aperitif that sadly has been off the market for quite some time. There's numerous fixes for this issue floating around out there, in this case I opt for one of the more accessible approaches: Lillet Blanc and Angostura bitters. Though this drink is synonymous with James Bond, it actually only appears in the first novel: Casino Royal. Why didn't 007 continue to enjoy his signature drink in the following novels is a good question but not one I can provide a satisfying answer to. David Wondrich suspects that Ian Fleming wrote the drink before he tried it and upon sampling it realized what a mistake he'd made and thought it better to never mention it again. I can't say I'd disagree with that theory. I'm really glad to see the overwhelmingly positive support for the Chaser I released earlier this week! It's something I'd considered doing before but was always afraid that content like that wouldn't fit with the rest of How to Drink and it woouldn't go over well. It'll be awesome to be able to quickly throw a video online when it's relevant, and I plan to be doing a lot more of that. Now for some bad news that I should just get out of the way: these episodes are still from season four. At the end of the Tiki series I'd only intended to take a short break before finishing the season with the three movie drinks we shot alongside the tiki stuff, but work and life got in the way and time got away from me. So I've got one more movie drink to release next week and then we go on hiatus for a bit. We're hard at work planning new episodes though and I hope to be releasing new content before Christmas, and I'll keep updating you with chaser type videos. Vesper Martini • 3 oz. -or- 90 ml. London Dry Gin • 1 oz. -or- 30 ml. Vodka • .5 oz. -or- 15 ml. Lillet Blanc • 2 dashes angostura bitters • stir over ice • serve in a chilled coupe • garnish with a twist of lemon Music by Glenn Crytzer: www.glenncrytzer.com https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300649649-CQHS9NTAR7J9K7GCHWZD/image-asset.jpeg Videos - Chaser! Vesper Martini Well it seems I really screwed up this Vesper Martini, which gives me an opportunity to do another episode of Chaser! Premiering this week: a new Chaser! title card. In the original Vesper episode I made the drink using Stoli vodka, Ford's Gin, Lillet Blanc and some angostura bitters. The bitters+Lillet was what my initial research told me was a method for recreating the Kina Lillet of Casino Royale, but it just goes to show that we don't know what we don't know. That configuration was wrong. This episode proves what so many of you told me: Cocchi Americano is a far better approach here, and the unpronounceable Kina l'Aero d'Or is far better still. Hope you enjoy, and I'll see you soon! Thanks for setting me straight on this one. https://www.patreon.com/howtodrink https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300662693-AP8OMJ0P8N0WUR9O9WAT/image-asset.jpeg Videos - How to Drink: Orange Whip There's 106 miles to Chicago, we've got a full tank of gas, half a pack of cigarettes, it's dark out, and we're wearing sunglasses. Hit it. The Blues Brothers is one of my all time favorite movies and this week I'm making the Orange Whip as ordered by John Candy in the film. How to describe this drink? It's basically an Orange Julius with liquor in it. This drink is on the lower end of the spectrum as far as alcohol by volume goes, nothing like a martini or an old fashioned... it's something of a guilty pleasure. Anyway, thanks for watching and I'll see you in the comments! Orange Whip 4 oz. -or- 120 ml. Fresh Orange Juice 1 oz. -or- 30 ml. Rum 1 oz. -or- 30 ml. Vodka .5 oz. -or- 15 ml. Triple Sec 2 oz. -or- 60 ml. Heavy Cream Shake over Crushed Ice Garnish with an Orange Wheel www.patreon.com/howtodrink Music by Glenn Crytzer www.glenncrytzer.com https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516300672145-6YVCW2Q82E50FTN8VZQ4/image-asset.jpeg Videos - Chaser! Eggnog This time last year I released an episode featuring my own Eggnog made with bourbon and Maraschino liqueur, and it was pretty good. This year I thought we should explore some other methods for making a mighty nog, and so here they are. I'm making the Baltimore Eggnog and the Texian Eggnog from Imbibe! and also Jeffrey Morganthaler's Greatest Eggnog in the Universe. There's a typo in this video! I describe the Morganthaler Eggnog as calling for 3 oz. of sugar per serving, when in fact it calls for 1.5 oz. Baltimore Eggnog 2 oz. -or- 60 ml. Cognac 1 oz. -or- 30 ml. Rum 3 oz. -or- 90 ml. Whole Milk .5 oz. -or- 15 ml. simple syrup 1 whole egg shake and top with fresh nutmeg Texian Eggnog 2 oz. -or- 60 ml. Mezcal .5 oz. -or- 15 ml. Simple Syrup 1 whole egg, separated, beaten 2 oz. -or- 60 ml. whole milk (Donkey's Milk if available!) shake and serve Morganthaler's Eggnog 1 oz. -or- 30 ml. cognac 1 oz. -or- 30 ml. spiced rum 1 large egg 1.5 oz. -or- 45 ml. sugar 2 oz. -or- 60 ml. heavy cream .25 teaspoon fresh nutmeg 3 oz. -or- 90 ml. whole milk Thanks for watching and have a very happy holiday! https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1532100627209-244H8WNQH0WCYIU68SDQ/image-asset.jpeg Videos - Chaser! I'm Not Dead! https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1532100646534-4L5239PDLRWWESVCT3RY/image-asset.jpeg Videos - How to Drink: Margarita https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1532100673077-4Z64PDHA38T77C3FD5SJ/image-asset.jpeg Videos - Chaser! Margaritas and a Tour of my Home https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1532100752100-1MLDONTZC4FKAXERFZ46/image-asset.jpeg Videos - Chaser Basics: Shakers & Mixing Glasses https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1532100769222-RMMMA6IHRWC3TNZKPJTR/image-asset.jpeg Videos - How to Drink: Miracle Pill https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1532100787941-H2MJCXNX0RGKQ05TBI3X/image-asset.jpeg Videos - Chaser! Bar Basics: Strainers https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1532100827390-TA4L7TXD0I8SSGJ6ON2W/image-asset.jpeg Videos - How to Drink: Paloma https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1532100843131-9IH3OXVYF0B0YX76JG5Y/image-asset.jpeg Videos - How to Drink: Cosmopolitan https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1532100923602-N03U1NLZ837473M9CFGA/image-asset.jpeg Videos - How to Drink: Cosmopolitan https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1532100938301-8T7DRROBJT1SCGJ8K29E/image-asset.jpeg Videos - How to Drink: Fishhouse Punch, a cocktail for the classic noir Double Indemnity https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1532100971274-TFRA33DB3QZ5I5L50H56/image-asset.jpeg Videos - How to Drink a Dash of Bar Convent Brooklyn with The House of Angostura https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1532100988967-9L0UOH6978V3CMSX9O33/image-asset.jpeg Videos - How to Drink: Sherry Cobbler https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1532101008725-OMX1WLKGN8XQQMFKUNHZ/image-asset.jpeg Videos - Chaser: Dale DeGroff's Cosmo! https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1532101024727-6JD8LJEIILNCU2JH1UVH/image-asset.jpeg Videos - How to Drink: Red Eye https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1532101040542-BTQRDLP8L08BPUCL8RKL/image-asset.jpeg Videos - How to Drink: Bloody Mary https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1532101113335-IEOLFBKJ6A8AC9815UE9/image-asset.jpeg Videos - How to Drink: Gordon's Cup https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1533305590584-Z7ZSPPXP9TG92K0XU989/image-asset.jpeg Videos - How to Drink: Jack Rose https://www.thisishowtodrink.com/season-1 daily 0.75 2018-01-18 https://www.thisishowtodrink.com/blog daily 0.75 2022-11-30 https://www.thisishowtodrink.com/blog/2019/5/3/my-preferred-mint-julep monthly 0.5 2019-05-03 https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1556890741852-TAWJM2W2NMADIEEYWTM8/MintJulepThumbCC2.jpg Blog - My Preferred Mint Julep - The Mint Julep The Mint Julep in all her minty glory! https://www.thisishowtodrink.com/blog/2019/4/16/milk-of-the-poppy monthly 0.5 2019-04-16 https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1555420768327-MFBFO9KOGHIJCB5DUMQ1/IMG_2949.jpg Blog - Milk of The Poppy The finished Poppy Seed Orgeat https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1555420670725-U39DUFGOH4YVUWJPBD0O/IMG_2946.jpg Blog - Milk of The Poppy Poppy seeds in blender https://www.thisishowtodrink.com/blog/2019/4/12/cleganebowl-drink-of-thrones monthly 0.5 2019-04-13 https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1555071197877-XK06IFZ4UILMC2T58E0O/CleganeBowlInsta.jpg Blog - Cleganebowl | Drink of Thrones https://www.thisishowtodrink.com/blog/2018/6/28/the-sherry-cobbler monthly 0.5 2018-06-29 https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1530242100549-8LUL9AJTMKJJTK78EMNX/sherry-1.jpg Blog - The Sherry Cobbler It begs you: Drink me, Drink me... https://www.thisishowtodrink.com/blog/2018/1/24/ekxc5al268alw9kfg700yq5pqbxbov monthly 0.5 2018-01-27 https://images.squarespace-cdn.com/content/v1/5a60d951f6576e564a23740f/1516992167258-DO94URTFJ1RD6ZBZ3MZB/HTD+Crew+Season+4 Blog - How is How To Drink Made? 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