Ep. 18: Road Tripping, Tour Guiding & Border Crossing w/ Adam Pranica - a podcast by Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison

Beef On Rye (via)1 1/2 oz Beefeater gin1/2 oz Canadian club whisky1/2 oz passion-fruit syrup2 oz sparkling bitter lemon soda
Shake the gin, whisky and syrup in a shaker. Strain into an old-fashioned glass half-filled with broken ice. Add the lemon soda.
Rum Runner1 1/2 oz gold rum1/2 oz Crème de Mûre (blackberry brandy)1/2 oz Crème de Banane4 oz Fresh Orange juiceDash of Falernum or grenadine
Pour all the ingredients into a cocktail shaker filled with ice. Shake well. Strain into a chilled hurricane glass.
The Blacktop (via)2 oz Mount Gay rum1 oz Myers's rum1 1/2 ounces fresh lemon juice1 ounce simple syrup1 maraschino cherry, for garnish1 orange slice, for garnish
Pour the Mount Gay rum, lemon juice, and simple syrup into a mixing glass two-thirds full of ice cubes. Shake well. Strain into an ice-filled highball glass, and carefully pour the Myers's rum over the back of a teaspoon so that it floats on top of the drink. Garnish with the cherry and the orange slice.
Romulan Ale (via)1 1/2 oz White rum1 oz Blue CuracaoLemon Lime soda*6 drops Tabasco sauceSalt
Combine ingredients in an ice-filled mixing glass. Give a quick stir and strain into a champagne flute. Add a grain of salt.
*To roll your own, fine-strain the juice of one lemon and one lime into a glass. Add an equal volume of simple syrup to the glass, then double the volume again with seltzer
All Right1 1/2 oz Rye whiskey1 oz Orange curaçao1 ds Angostura Bitters
Combine ingredients in a shaker, shake until well chilled, strain into a cocktail glass and serve.
Champagne Cocktail1 lump sugar1 small piece of ice2 ds Angostura bitterstwisted lemon peelChampagne
Build in a champagne glass.

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