Ep 58: Lang May Yer Lum Reek with Jesse Thorn - a podcast by Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison

Blue Bird2 oz Gin1 oz blue curaçao.75 oz fresh lemon juice.25 oz orgeat
Shake all ingredients with ice until well chilled and double strain into a chilled cocktail glass. Garnish with an orange twist.
Greenpoint2oz. Rye whiskey1oz Punt e mesBarspoon yellow chartreuse1 dash angostura bitters
Shake all ingredients with ice until well chilled and double strain into a chilled cocktail glass.
Fresh Lime Soda1 small bottle club soda (really cold)Juice of 1 limeGinger syrup to taste
To make the ginger syrup, combine the sugar & water over medium heat till the sugar dissolves, add the grated ginger & cook till the mixture reduces & is syrupy in consistency. Strain the grated ginger & store the syrup in a mason jar in the refrigerator for up to 1 week. Squeeze lime into tall glass. Add the club soda, sweeten with ginger syrup, Stir & serve!
Ginger syrup1 cup freshly grated ginger1 cup sugar1 cup water
Mix all ingredients in a small sauce pan and bring to a boil. Lower heat and simmer until the syrup has reduced a bit and the sugar is totally dissolved. Allow it to cool and fine strain all the ginger out.
Limonada de Coco (via)1 cup cream of coconut2.5 cups crushed iceJuice of 3 limes2 tablespoons of sugar or to your taste
Place all the ingredients in a blender until smooth. Serve immediately and enjoy.

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