Bit by a Fox Podcast

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Päntsdrunk is the Finnish concept of drinking alone in your underwear. It is also the title of a popular book by Miska Rantanen detailing the intricacies of this Finnish practice. Podcast host, producer and all around superstar Kristen Meinzer knows a thing or two about getting Päntsdrunk after she and her co-host lived two weeks of it for her popular podcast By the Book.  This week's cocktail is a combo of Kristen's favorite drink as well as the Päntsdrunk drink of choice in Finland - beer.  Blended Beer Margaritas for a Pitcher that’ll serve 6-8 (you can always freeze the rest for later) 12 oz can frozen limeade  12 oz Blanco Tequila 1 bottle beer – light lager or pilsner ice   In a blender, combine all ingredients and fill with ice. Blend on low until working up in speed, careful not to go too high because of the beer. Blend until smooth. Add salt to glass and serve!    Links: Päntsdrunk Book Kristen's Website Pre-Order Kristen's book: So You Want to Start a Podcast By the Book Podcast When Meghan Met Harry Podcast Twitter Instagram Bit by a Fox Links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox   music: https://www.humanworldwide.com
Vodka made entirely from MILK?! Black Cow Vodka is perhaps the first of its kind in the world made from discarded whey - a bi-product of cheese production. Co-founder Paul "Archie" Archard talks about how this harebrained idea came to be, how Black Cow is one of the most sustainable spirits being made, and why milk is the perfect organic ingredient to make vodka with.  This week's cocktail recipe is Black Cow Vodka's Espresso Martini: Espresso Martini2 oz Black Cow Vodka 1 oz Fresh Cooled Coffee .5 oz Maple Syrup Shake hard over ice and serve in a martini glass. Garnish with 3 coffee beans. Black Cow Vodka Links: Website Instagram Facebook Twitter   Bit by a Fox Links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox   music: https://www.humanworldwide.com
English sparkling wine is suddenly all the rage with wine experts and enthusiasts alike. But it's been bubbling up for the last 30-40 years, spearheaded by the leading English sparkler (and apparently the royal family's fave), Chapel Down. I sat down with head wine maker Josh Donaghay-Spire while he was in town recently, and we chatted about the exciting category of English sparkling wine.  This week's cocktail recipe is an English winemaker’s twist on the classic French 75... English 751.5 oz of London Dry Gin .5 oz lemon juice .5 oz simple syrup Chapel Down Brut Shake the gin, lemon juice and simple syrup over ice. Strain into a chilled flute or coupe glass, and top with Chapel Down Brut.    Chapel Down Links:Website Instagram Twitter Facebook   Bit by a Fox Links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox   music: https://www.humanworldwide.com
Hobbiest mixologist, viral video personality, and cocktail book author of Suck It Up: Extraordinary Cocktails for Everyday People, Dan Magro has a real-talk and hilarious approach to mixing drinks and taking names. We talked about the proliferation of multi-hyphenates in LA, his deep love of brunch as a lifestyle, and his ultimate, if unexpected, drinking buddy. This week's cocktail recipe is a brunch favorite from Dan's book, Suck it Up. Lavender Mimosa - served in a champagne flute Brut Champagne or Sparkling Wine Lavender Honey Infusion* a lemon, quartered Garnish: fresh lavender    Rub the lemon slice around the rim of the flute, squeeze the juice into the glass, and the drop the wedge in. Fill the glass with 3/4 of bubbly, top off the remainder of the  glass with the lavender honey syrup. Garnish with lavender.    *Lavender Honey Infusion Bring 3 cups of water to a boil. Once boiling, add 1/3 cup of honey and stir for 3 minutes, then reduce heat to medium. Add 1/4 cup of dried lavender, and stir for 1 minute making sure all lavender is immersed in water. Turn off the heat, cover and let sit overnight. Strain the cooled liquid, discarding the solids. Store in the refrigerator for 2 weeks.    LinksSuck it Up: Extraordinary Cocktails For Everyday People Dan's Viral Buzzfeed Video Dan Magro's Instagram Bit by a Fox Links: Bit by a Fox Blog Instagram Facebook Twitter   music: https://www.humanworldwide.com
Our episode this week goes on the road to the Central Coast of California - in  San Luis Obispo County. There's been a recent booze boom in this already thriving wine country, with nearly a dozen distilleries now forming a Paso Robles Distillery Trail. The wine makers turned distillers I spoke with shared how SLO may be one of the most exciting new regions for spirits production in the country. Interviews: Alex and Monica Villicana from Re:Find Distillery and Joe Barton and Stephen Kroener of KROBAR Craft Distillery.   This week's cocktail recipe was inspired by a drink I had at Fish Gaucho in Paso Robles, made entirely of local ingredients. It was one of my absolute favorites on this trip, "The Highwayman".    The Paso Robles Cocktail 2 oz Re:Find Gin 1/2 oz Yes Cocktail Co. Orgeat 1/2 oz Meyer Lemon Juice 1/4 oz Lavender Honey Syrup a few dashes of Slo Bitter Co. Charred Cedar Blackstrap Bitters Sparkling Water   In an ice-filled shaker, shake all ingredients except for the soda until well chilled. Strain into a rocks glass with a large cube. Top with sparkling water and edible flowers to garnish.    Links: Paso Robles Distillery Trail Re:Find Distillery KROBAR Craft Distillery Bit by a Fox Links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox   music: https://www.humanworldwide.com
While it is often customary in many cultures to have wine and beer with the Christmas meal, people have been mixing up boozy cups of cheer for centuries. For this shot-sized, end of the year episode, Prairie picks a sampling of traditional holiday drinks from around the world. Homemade eggnog from the Bit by a Fox Blog archives is featured for this week's cocktail: Foxy Nog 6 eggs 1 1/2 cups sugar 2 1/2 cup whole milk 1 cup heavy cream (or for a dairy free version, 4 cups of Almond Milk) 2 teaspoons freshly grated nutmeg 4 oz brandy 4 oz spiced rum 2 oz sherry fresh nutmeg for garnish Place the eggs in a blender by themselves and beat for just under a minute. Add the sugar for another 40 seconds, until blended and then add the rest of the ingredients. Blend until it looks like everything is well combined. After the mixture has a chance to chill for at least an hour, you are ready to get your nog on! You can serve this drink up in a coupe or a teacup or you can add a few cubes of ice to lighten it up. But remember the freshly grated nutmeg for the topper is key. Bit by a Fox Links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox   music: https://www.humanworldwide.com
This week's guest is Dr. Rachel Barrie, Master Blender for historic single malt scotch brands BenRiach, The GlenDronach and Glenglassaugh. I caught up with Rachel while she was in Los Angeles celebrating the release of the much anticipated The GlenDronach 15 Year Old Revival. The GlenDronach brand is one of Scotland’s oldest distilleries, and is most noted for their sherry cask aging. Rachel and I sipped through this new release as well as two other expressions, while we discussed her journey over the last three decades to become Scotch Whisky’s First Lady. This week's recipe is Rachel's favorite scotch-based cocktail... Blood & Sand 3/4 ounce Scotch 3/4 ounce Cherry heering 3/4 ounce sweet vermouth 3/4 ounce fresh squeezed orange juice Garnish: orange peel  Shake all ingredients over ice. Strain into a chilled cocktail glass, and garnish. Links: The Glendronach  The BenRiach Glenglassaugh   Dr. Rachel Barrie's Links: Twitter Instagram Facebook   Bit by a Fox Links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com  
The Bit by a Fox Podcast is now 7 months in, 29 episodes deep and just past that mid-season mark. There is no better time than now to introduce listeners to the producer, editor, gorgeous eccentric, and lovable Swede who helps to make this all happen every week, Anna Tivell.   I've truly enjoyed getting to know Anna this past year and I know you will too. She has such an interesting perspective on drinking based on her Swedish upbringing and her experience living in Iceland for a number of years where there was a prohibition of beer up until 1989. She drank moonshine as a kid, but now drinks very little. Her journey with alcohol has been a fascinating one. Our featured cocktail for this episode is from Anna and her husband Billy's popular LA restaurant, Salazar. It is one of my favorite summer cocktails, The Paloma. This mezcal version is one of the best I've ever had: Salazar Paloma 2oz. Mezcal  2 oz. Fresh grapefruit juice  3/4 oz. Fresh lime juice  3/4 oz. Agave nectar  Pinch of salt Bar spoon of habanero tincture Add all ingredients to an ice-filled shaker and shake until well chilled.  Strain into a Collins glass with chile lip Add 2 oz grapefruit soda Top with crushed ice and grapefruit wedge garnish     Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox   music: https://www.humanworldwide.com
On this week's Bit by a Fox Podcast, we're talking about Shots! Shots! Shots! And the occasional shooter. They're never a good idea....Or are they? Many of us have lots of feelings about shots and shooters and visceral, albeit, patchy memories associated with those little devils. How did the shot even come to be? And how have the trends evolved through the years, and what are people shooting dirty nowadays? This Week's Recipe is inspired by my favorite "Bartender's Handshake" - a miniature daiquiri adorably called a snaquiri. It originated with bartender Karin Stanley at Dutch Kills in Queens, New York about 8 years ago and it's guaranteed the best shooter around. It is meant to be gulped in one fell swig. Snaquiri - served in a mini coupe or cordial glass 1 oz dry white rum ½ oz fresh lime juice ¼ oz simple syrup Garnish: lime wheel Add all ingredients to an ice-filled cocktail shaker. Shake until well chilled. Strain into the glass. Garnish with lime wheel. Shoot that Snaq! Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com
This week we’re talking about The Dark Ages of Cocktails – that ill-fated time period between the late 1960s all the way through the late 1990s. When vodka was king, sour mix was in most everything, and people happily guzzled garbage drinks named after body parts and sexual acts. It was sexy and gross and a lot of fun!    This Week's Recipe:   Jeffrey Morgenthaler’s Amaretto Sour 1½ oz amaretto ¾ oz cask-proof bourbon 1 oz lemon juice 1 tsp. 2:1 simple syrup ½ oz egg white, beaten   Dry shake ingredients to combine, then shake well with cracked ice. Strain over fresh ice in an old fashioned glass. Garnish with lemon peel and brandied cherries, if desired.    links:  JeffreyMorgenthaler.com   Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ music: https://www.humanworldwide.com
This week, we kick off The Master Blend - A Bartender Series. In collaboration with BERTOUX Brandy, the Bit by a Fox Podcast will host a series of interviews with some of America’s most acclaimed and innovative bartenders. Kicking off this first episode in the series is Aaron Polsky. Part Mad Scientist, part Jimmy Page, part sweet Jersey boy, Aaron is the creative bar director behind the lively Rock & Roll cocktail bar in Hollywood, Harvard & Stone.  Aaron's BERTOUX Brandy cocktail recipe is a riff on the French 75: Black Diamond1.5 oz BERTOUX Brandy .5 oz St Germain Elderflower Liqueur .5 oz homemade elderberry or blueberry liqueur* .75 oz fresh lime juice Champagne Shake, strain into coupe with sugared rim, top with champagne or sparkling wine   **Blend 1/2lb fresh elderberries or blueberries with 500mL vodka.  Strain, combine with 500mL simple syrup and bottle.  Will hold indefinitely LinksBERTOUX Brandy Harvard & Stone Aaron Polsky's Instagram Bit by a Fox Links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox   music: https://www.humanworldwide.com
Aquavit is a Scandinavian spirit that has been produced since the 15th century and yet we’re still getting familiar with it in the states. Thanks to a renewed interest in heritage spirits, the growing and ever curious cocktail culture, and a smattering of new brands on the market, Aquavit is making its way into bars and on cocktail menus across the country. One of those exciting new brands helping to pave the way is the Swedish Åhus Akvavit, also the Los Angeles brand partner in The seventh annual Aquavit Week, a week-long celebration of the signature spirit of Scandinavia. For this week’s episode I interview Malina Bickford veteran bartender, writer and US Brand Manager for Åhus Akvavit. One of the biggest supporters of Aquavit Week in Los Angeles is where we decided to record this episode, in Downtown LA’s RedBird Restaurant. Drinks director Tobin Shea has led an award-winning Bar Program that features a variety of aquavit brands and aquavit cocktails. Tobin also joins us later into the episode, shares the Åhus Akvavit cocktail featured on the menu for Aquavit Week and helps to explain how he likes to incorporate aquavit into cocktails.  This week’s cocktail recipe: Aquavit Gimlet 2 oz aquavit 3/4 oz lime 1/2 oz simple   Shake all ingredients over ice until well chilled, strain into a cocktail glass. garnish with a lime wheel.   Links: Åhus Akvavit Aquavit Week Redbird Restaurant   Bit by a Fox Links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com
This week we’re exploring one of the most fascinating restaurants in the country, the legendary and whimsical Scottish-themed restaurant Tam O’Shanter. Tam O'Shanter is the oldest continuously operated family run restaurant in Los Angeles, now in their 4th generation, and it's considered to be one of the first themed restaurants in the country. Built in a distinctive Storybook style in 1922 by Hollywood set designer Harry Oliver with some help from movie-studio carpenters, the Tam is Old Hollywood meets Scottish pub meets...Walt Disney - who was a key player in the Tam O’Shanter history books. To get the inside scoop on their nearly 100 year history, I interviewed John Lindquist, the GM of Tam O’Shanter. The second half of the episode is devoted to Tam’s infamous Scotch collection. Upon walking in the door, you are greeted with the Great Wall of Scotch, an immense display that holds about 200 of their 400 plus bottles of single malts and blends from distilleries around the world. For the second half of the episode, I spoke with Martin Ridell, the in-house Tam O’Shanter Scotch ambassador, who knows a thing or two about the water of life. This week's featured recipe is one of Martin's favorite Scotch-based cocktails, The Scottish Goodbye: The Scottish Goodbye Equal parts: Scotch Whiskey (Martin recommends Teachers Highland) Averna Amaro Lillet Blanc Mist of Laphroig Garnish: lemon twist  Stir all the ingredients over ice until well chilled. Strain into a cocktail glass. Give it a wee mist of Laphroig. Garnish with a lemon twist. links: Tam O'Shanter   Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com
Wine for dudes? Boozy gatorade? A clear aged whiskey ala Pepsi Crystal? The adult beverage industry has historically made questionable choices and we're just here to heckle tf out of them. Resident snark, LA-based food and drinks writer Jason Horn and I kick off a new series all about the booze world's worst ideas. This was going to be a one-off episode until we dug in and realized we'd most likely never run out of material. Note that no booze brands were harmed in the making of this podcast. We're not naming names - except for the historic fails - and we're doing various tastings with an open mind. I hope you enjoy this episode as much as we enjoyed making it.  This Week's Recipe is from a pitch from a hotel trying to capitalize on the royal wedding. In honor of the groom... Hooray for Harry 1 oz Grey Good Vodka 1 oz Red Bull Poured over ice in a Collin's glass. Cucumber Garnish. links:  Jason Horn's Twitter: @messyepicure themessyepicure.com   Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com
Sean Harrison is the Master Distiller behind one of the oldest and iconic gin recipes known around the globe, Plymouth Gin. We spoke about his serendipitous beginnings with the distillery, what it's like to be the maker of such a historic brand, and the evolution he's witnessed of gin and Plymouth over the last two decades. This week's cocktail recipe is Sean Harrison's Rosé Fifty-Fifty: Rosé Fifty-Fifty  1 part Plymouth Gin  1 part Lillet Rosé  Grapefruit Twist    Stir and serve in a rocks glass over a large cube of ice, without garnish.   Plymouth Gin Links: Website Instagram Facebook Twitter   Sean Harrison's Instagram   Bit by a Fox Links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox   music: https://www.humanworldwide.com    
This week, we’re kicking off our second chapter of The Master Blend - A Bartender Series. In collaboration with BERTOUX Brandy, the Bit by a Fox Podcast will host a series of interviews with some of America’s most acclaimed and innovative bartenders. This second installment is a continuation of interviews that will have each bartender discuss their distinct style, biggest inspirations, and how they’re making their mark on today’s cocktail culture. Kicking off this second Master Blend series is Christopher Longoria, Beverage Director at the insanely popular restaurant, Che Fico in San Francisco. We talked poetry, California, hip hop, his 20 year evolution behind the bar, and discovering, as an artist and as a bartender, less is more.    Christopher's BERTOUX Brandy cocktail currently featured at San Francisco's Che Fico:   SMOKED STRAWBERRIES  1 oz Smoked Strawberry Juice*  .75 oz Earl Grey Tea Syrup*  .25 oz Ramazzotti Amaro .5 oz Lime Juice  Pinch of salt  4 Dashes Absinthe (through a bitters decanter)  1.5 oz BERTOUX Brandy    Shake, double strain. Serve up, in a coupe. No garnish.   *RECIPES on the Bit by a Fox Blog Links: Bertoux BrandyWebsite InstagramChe Fico Website Instagram Christopher Longoria Bit by a Fox Links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox   music: https://www.humanworldwide.com
Catoctin Creek, a microdistillery in Purcellville, Virginia founded by husband and wife team, Becky and Scott Harris in 2009, is known for their award winning rye whiskies and their devoted cult following. On the cusp of their 10 year anniversary, I spoke with Scott about their journey into the distilling world, and their path to success over this past decade.    This week's cocktail recipe is Scott's favorite Manhattan recipe: Catoctin Creek Manhattan 2 oz Catoctin Creek 92 Proof Distillers Edition Roundstone Rye 1 oz Carpano Antica Sweet Vermouth 1 dash aromatic bitters or another of your favorites 1 tsp Maraschino cherry juice Maraschino cherry for garnish   Pour all ingredients into a mixing glass with ice. Stir until chilled. Strain into a cocktail glass and garnish.   Catoctin Creek Links: Website Instagram Facebook Twitter   Bit by a Fox Links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox   music: https://www.humanworldwide.com
For this week's episode, I spoke with Malek Amrani, entrepreneur, sommelier, and founder of The Vice Wine, a small batch Napa Valley wine label that's been getting a lot of attention since its launch a few years back. Malek and I discussed his journey from Moroccan teenager landing in New York, to his very early start in drinks business, and balancing his life as wine maker and business owner with a passion for Triathlons and physical fitness. The Vice Wine LinksWebsiteInstagramFacebook Malek Amrani Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music
This week, we’re continuing our Bartender Interview Series, The Master Blend - a collaboration with BERTOUX Brandy. This bi-weekly series of interviews will have each bartender discuss their distinct style, biggest inspirations, and how they’re making their mark on today’s cocktail culture. This week’s guest is Nicolas Torres, owner and bar director at popular San Francisco bar True Laurel. We spoke about what it takes to create a sustainable cocktail bar, the California influence on True Laurel, and the lighter direction the drinks industry as a whole is taking.   Torres's BERTOUX Brandy cocktail currently featured at San Francisco's True Laurel: SILK THE SHUCKER   .75 oz. Corn Cob infused BERTOUX Brandy .75 oz. Amendoa (or Amaretto) .5 oz. Corn Silk-Infused Whiskey .25 oz. Lemon Juice .25 oz. Sweet Vermouth (Torino style)   Combine ingredients and add to 1.25 oz. of milk, let curdle and then strain, and strain again through collected curds until clear. Links: Bertoux BrandyWebsite Instagram True Laurel Website Instagram Facebook Twitter Bit by a Fox Links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox   music: https://www.humanworldwide.com
Hundreds of distillers in all 50 states are now producing hand sanitizer to help fight COVID-19. They've chosen to step up to create a product most of them knew nothing about, and it happened fast.   This week's guests are: Eral Gokgol-Kline - Founder + Managing Principal for The Vale Fox Distillery - a small batch distillery that is just under a year old and located in the Hudson Valley in New York State.   Becky Harris - Founder and Chief Distiller of Catoctin Creek Distilling out of Purcellville, Virginia. Chris Swonger - President and CEO of the Distilled Spirits Council of the United States - DISCUS. Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music
For this week's episode I'm talking to friend and journalist Dan Dunn - one of the OG booze writers, before the craft cocktail scene was even a thing. We talked about everything from those early days, hanging with cocktail legends and trying a Negroni for the first time, to his notorious Playboy column “The Imbiber”, what it's like to turn his life into a TV show, and his new podcast What We're Drinking with Dan Dunn. This week's featured cocktail from LA's The Corner Door: Lion OG  2 oz Jack Daniels Rye 1 oz lemon juice 1 oz OJ 1 oz of brown-butter honey syrup*  a sprig of sage    Place all ingredients including the sage in the shaker with ice and shake until well chilled. Strain it into a cocktail glass or bong - if you have it, and smoke with applewood and a smoking gun. *For the brown butter syrup take 3 parts honey to one part water to one part brown butter and blend it until it’s emulsified   Dan's Podcast:  What We're Drinking with Dan Dunn Dan's Social Media: Twitter Instagram Bit by a Fox Links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox   music: https://www.humanworldwide.com
This week we’re continuing our Bartender Interview Series, The Master Blend - a collaboration with BERTOUX Brandy. This bi-weekly series of interviews will have each bartender discuss their distinct style, biggest inspirations, and how they’re making their mark on today’s cocktail culture. This week’s guest is Michael Kudra, head bartender at the three Michelin starred restaurant Quince in San Francisco. Kudra, formerly from Chicago’s famed Aviary, moved to California in 2017 to take over the fine dining bar program at Quince. We discussed how his move to California has helped to encourage his biggest inspirations behind the bar. Michael's BERTOUX Brandy cocktail currently featured at San Francisco's Quince Restaurant: THE NATURALIST   1.5 oz. BERTOUX Brandy 1/3 oz. Amaro Nonino   1/3 oz. Aperol   1/3 oz. Lillet Rose   .5 oz. of Lemon Sherbet   .5 oz. Acid-Adjusted Grapefruit Juice    2 Dashes Lemon Saline    Shake, double-strain and garnish with Grapefruit Pearls.   Serve up, in a Japanese Martini Glass.  Links: Bertoux BrandyWebsite Instagram Quince Restaurant Website InstagramTwitter Facebook Bit by a Fox Links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox   music: https://www.humanworldwide.com
The Coronavirus continues to keep many of us quarantined, and without the luxury of going out to bars and restaurants, there's a LOT of home bartending going on. And we're here to help. For this week's episode I sat down with Los Angeles bartender, Ramsey Musk - Bar Director of acclaimed Filipino restaurant, Ma'am Sir, and head camp counselor at CampOUT - a monthly jamboree and charity event for queer bar industry and friends. We talk about the basics you need to set up your home bar, and Ramsey's favorites and special go-tos during this time of quarantine.   This week's featured cocktail is Ramsey's favorite new quarantine cocktail...   Boy From Ipanema  1 oz cachaca (Ramsey uses Avua Amburana Cachaca) .5 oz pineapple liqueur (He uses Giffard) .5 oz pineapple juice .25 oz coconut liqueur (Mahina, but others will do) 1 oz ginger beer Top with prosecco or the like!   In a shaker tin add cachaca, pineapple juice and liqueurs with ice. Shake until chilled. Strain into an ice-filled highball glass. Add Ginger beer and top with prosecco.   Ramsey's Links: CampOUT Ma'am Sir Instagram   Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music
This week we’re talking to food and drinks writer, Jason Horn about his most recent story as drinks contributor for Playboy magazine. The article, titled "Drinking at the Bottom of the World", is about the bars, booze and drinking culture at McMurdo Station, a US-run scientific research station in Antarctica. His article is to be published next month in Playboy.com so this interview is actually an exclusive! In any case, it’s a fun one. I hope you enjoy! This Week's Recipe: McMurdo Mule - served in a highball glass with ice 3 ounces of Jameson Whiskey 4 ounces of Mac’s Ginger Beer or Bunderberg is a good replacement  1 lime wedge (for authenticity, you can use bottled lime juice but I don’t think we have to go that far) Fill your highball with ice. Add the whiskey & a squeeze of lime and drop in the glass. Then add the ginger beer and give it a good stir. Pretty sure a garnish is not necessary in this low maintenance high ball. So just enjoy.   links:  Jason Horn's Twitter: @messyepicure themessyepicure.com Photographer Laura Gerwin's Website: https://www.charmedplanetphotography.net   Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com
This week we’re talking about one of MY favorite spirits, GIN. And one of my favorite gins, Sipsmith London Dry Gin!   I recently got to catch up with Sipsmith Gin's West Coast Brand Ambassador, the very charming Lucy Ellis. We talk about her journey from the UK to NY and ultimately, Los Angeles. And how Sipsmith Gin paved the way for craft distilling in London and across the country.    This week's cocktail is Lucy’s take on a very booze forward Gin & Tonic, named after her husband's grandparents, the Dar & Elmer.*   Dar & Elmer Add 3 oz of Sipsmith London Dry Gin to a rocks glass and fill with two large cubes. Top with a splash of tonic. Add a lemon twist AND a green olive.    *recipe with pics on the Bit by a Fox Blog   Links: Sipsmith London Dry Gin Lucy's Instagram Sipsmith Instagram Bit by a Fox Links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox   music: https://www.humanworldwide.com
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Podcast Details

Started
Jan 11th, 2018
Latest Episode
Mar 21st, 2020
Release Period
Weekly
No. of Episodes
89
Avg. Episode Length
36 minutes
Explicit
No

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