Let's Drink About It

Rob Schulte moved to New York to pursue his passion, Ben is suffering from impostor syndrome, and Chris had a cool time at the ballpark. Check www.letsdrinkabout.it for today's recipes!

Sarah Parniak is preparing for a long trip to Asia, Ben got sick on a Saturday and Chris is pumped up about sports! Head to www.letsdrinkabout.it for the recipes from today's show!

Go to www.letsdrinkabout.it for today's recipes, and www.shakerandspoon.com to subscribe for their amazing cocktail kits!

Katie Harkin moved to the Peak District, Ben's puppy is now a dog, and Chris found a hidden gem in Toronto. Head to www.letsdrinkabout.it for the recipes from today's show!

Alanna Stuart made a brain baby, Chris is starting massage therapy and Ben got cussed out by a mean old lady outside the library. Head to www.letsdrinkabout.it for the recipes from today's show!

Sean Rameswaram's mom Chitra is in town, Chris has a new obsession that makes him feel like an old fogey, and Ben got a bunch of shit done without taking any drugs. Head to www.letsdrinkabout.it for the recipes from today's show!

Chris is spending is money like a madman and Ben made himself 50% less sick in five minutes.

Scott Anderson is back and needs to get his eyes checked, Chris is all burnt out, and Ben surveyed the real-estate of Los Angeles. As always, head to www.letsdrinkabout.it for the recipes from today's show!

Our pal Shit Food Blogger joins us to celebrate our

Rachel Ward and some colleagues took a stranger to Red Lobster, Ben's rental car tried to kill him and Chris voluntarily went to a very strange event. We've switched hosting services, and are working hard to get back to having recipes in our show descriptions. In the meantime, head to www.letsdrinkabout.it for all the recipes from today's show!

Lizzie Bartelt is going to be a maid of honor, Chris saw a stupendous slapstick routine and Ben's long period of bachelorhood is coming to an end. We've switched hosting services, and are working hard to get back to having recipes in our show descriptions. In the meantime, head to www.letsdrinkabout.it for all the recipes from today's show!

We've switched hosts and we're working to get our show notes transferred over with recipes! In the meantime, check out the recipes at www.letsdrinkabout.it!

The Close Call (Rickhouse, San Francisco)1 oz applejack1 oz Bols aged genever.25 oz yellow Chartreuse.25 oz Grade B maple syrup.5 oz heavy cream.5 oz freshly squeezed orange juice1 dash Fee Bros. Whiskey Barrel Bitters.5 oz Port such as Six GrapesCinnamon stick for grating Fill a Collins glass with crushed ice. Place applejack, genever, yellow Chartreuse, maple syrup, heavy cream, orange juice, and bitters in a cocktail shaker. Shake vigorously and pour over crushed ice. Top with port and garnish with freshly grated cinnamon. Salty Maple Buttered Cider (Maria Del Mar Sacasa)Maldon saltHalf of 1 lemon1 tablespoon softened butter2 tablespoon pure maple syrup.5 vanilla bean pod, seeds scraped out4 oz dark rum8 oz apple cider Scatter Maldon salt on a small plate. Rub the rim of two heatproof glasses or mugs with the lemon half, then dip in salt. Combine the butter, maple syrup, and vanilla bean seeds in small bowl. Set aside. Combine rum and cider in a small saucepan and bring to a simmer over medium-high heat.

Mezcal Bees Knees2 oz mezcal.75 oz fresh lemon juice.75 oz honey syrup (2 parts clover honey dissolved into 1 part hot water) Shake the ingredients with ice until well chilled, then double strain into a stemmed glass and garnish with a lemon peel. The Fox Mulder1.5 oz Rye whiskey.75 oz Lemon juice.25 oz Pineapple juice.5 oz Simple syrup.5 oz Green Chartreuse Add all ingredients except the Green Chartreuse to a shaker filled with ice. Shake, and strain into a rocks glass over fresh ice. Top with a float of Green Chartreuse. Filibuster1.5 oz Rye.75 oz Lemon juice.25 oz Maple syrup1 medium egg white1 dash aromatic bitterslemon twist Shake all ingredients without ice to combine well, then shake again with ice until well chilled. Strain into a rocks glass with ice and garnish.

Heaven Is A Place/This Is The Place (Lost Lake, Chicago)2 oz London Dry gin1 oz fresh lime juice.5 oz dry curaçao (McGee uses Pierre Ferrand)
.5 oz velvet falernum
.5 oz honey syrup.25 oz St. Elizabeth Allspice Dram3 dashes Angostura bitters
mint, pineapple leaf, luxardo cherry, edible flower for garnish Shake ingredients with 1 cup of crushed ice. Strain into a mug and top with more crushed ice. Garnish. Southern Exposure (Alembic, San Francisco).75 oz celery juice1.5 oz gin (Junipero or St. George recommended).5 oz simple syrup (1:1).5 oz lime juiceHandful mint leaves and sprig for garnish Finely grate a celery rib and squeeze over a strainer to extract juice. Add all ingredients to shaker, fill with ice, and shake. Fine strain into glass, garnish with a small mint sprig. The Diamondback1.5 oz rye whiskey.75 oz Applejack.75 oz green chartreuse Stir with ice until well chilled and strain into a chilled cocktail glass. Garnish with a cherry. Jasmine Spritzers1.5 cups Grand Marnier.5 cup fresh lime juiceIce

Black Dahliaimage1 oz mezcal.75 oz Moscatel sherry.5 oz Grand Marnier.5 oz Zwack (spicy, herbal Hungarian liqueur).75 teaspoon fresh lemon juice1 grapefruit twist, for garnish In a mixing glass, combine all of the ingredients. Shake with ice until well chilled and fine strain into a chilled coupe and garnish. Jack Be Nimble (Roka Akor, Chicago)image1.5 oz Appleton Reserve Rum.75 oz Ramazzotti.5 oz Lime Juice.5 oz ginger syrup2 tsp pumpkin purée Shake ingredients until well chilled and staring into a chilled cocktail glass. Sparkling Grappa Sourimagei1.5 oz Rhine Hall grappa.75 oz fresh lemon juice.5 oz simple syrup.25 oz orange liqueurCava Shake the first four ingredients and strain over ice. Top with cava. Jakku 752 oz Champagne.5 oz Lime juice1 oz Jalapeño-infused blanco Tequila1 barspoon Simple syrup

Combine gin, syrup, and lemon juice in a cocktail shaker filled with ice. Shake vigorously and strain into an iced champagne glass. Top up with Champagne. Stir gently.

Check Your Zipper1.5 oz Light Rum.75 oz Lemon juice.75 oz Orange liqueur Shake ingredients with ice until well chilled. Fine strain into a chilled cocktail glass and garnish with a lemon peel. Champagne Cobbler1 oz Orange Juice1 oz Pineapple juice.75 oz Maraschino liqueur4 oz Champagne Add the orange juice, pineapple juice and maraschino liqueur to a mixing glass and stir to combine. Add the Champagne and fill with ice. Stir again gently and strain into a Champagne flute. Moonlight1.5 oz Gin.75 oz orange liqueur (Cointreau).5 oz creme de violette.5 oz lime juice Shake with ice until well chilled and fine strain into a chilled cocktail glass. Fix Me Up1 oz Sazerac 6 Year Rye1.5 oz Amontillado Sherry.5 oz Lemon Juice.5 oz Orange juice.75 oz Orgeat2 dashes Angostura bitters.75 oz club soda Quickly shake all ingredients but the club soda, then strain into a snifter over a large ice cube. Add club soda. Beginner's Luck1 oz Aged Rum1 oz Blanco Tequila.75 oz Cocchi Americano.75 oz Aperol2 dashes Cocoa BittersOran

Leftover Apple Pie Milkshake1 slice apple pie2 scoops vanilla ice cream.5 cup apple cider.25 cup apple jack (optional) Blend all the ingredients together. Christmas Milkshake1 cup Whole Milk3 cinnamon sticks.75 oz coffee liqueur1 oz caramel sauce1 scoop vanilla ice creamground nutmegcoffee liqueur and brown sugar to decorate glasses Heat milk and cinnamon to just below simmer (must not boil). Remove from heat, cover and let stand for 15 minutes. Add the coffee liqueur to the milk and mix. Place plastic wrap on top of the milk so that no skin forms and refrigerate for about 4 hours. Dip the glass rim into some of the coffee liqueur and then press against the sugar to coat the rim of the glass. Place a heaped tablespoon of caramel sauce in the bottom of the glass. Gently pour the cinnamon milk up to .75 of the glass. Spoon a scoop of vanilla ice cream on top and sprinkle with some nutmeg and serve. Mint Cookies and Cream Milkshake1 cup Oreos.25 cups Milk1 pint Mint Chip Ice Cream Soak the cookies in the milk