Ep 60: Canadian Jail with Sari Kamin & Jess Kiefer - a podcast by Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison

Matador NorteñoA few cilantro leaves2 ounces sotol.75 ounce pineapple juice.75 ounce lemon juice.5 ounce agave syrup6 dashes habanero bitters
Muddle cilantro in a cocktail shaker. Add remaining ingredients. Add ice, shake briefly and strain into a glass. Pour back into the shaker, strain again into a stemmed cocktail glass and serve.
Old Pal2 oz Rye.75 oz dry vermouth.75 oz Campari
Stir with ice until well chilled and strain into a chilled cocktail glass. Garnish with an orange peel.
Celine Fizz2oz Plymouth Gin.75 oz St. Germain.75 oz lemon juice.75 oz simple syrup1 egg whiteClub soda
Dry shake all ingredients (except club soda), then shake again with ice. Double strain into a fizz glass then top w/ club soda. No garnish.
La Luna1.5 oz Hendrick's Gin.75 oz Cucumber Juice*.75 oz Fresh Lime Juice.75 oz Mild Jalapeno Syrup*1.5 oz SodaGarnish: (Kosher) Salted Cucumber Spear
Combine gin, cucumber, lime and syrup in a tall glass with ice. Top with soda, stir to combine.
*Cucumber Juice: put whole, unpeeled cucumbers through a juicer. If you don't have one, peel and seed the cucumbers, throw them in a blender and strain through a fine sieve.
*Jalepeno Syrup: Muddle four seeded, chopped jalapeños with one cup of sugar. This should form a thick paste. Combine it with one cup of water in a pot on the stove and heat until the sugar dissolves. Increase the heat slightly and reduce down a bit.
Leapfrog2oz. Plymouth Gin.75oz Lemon juice.5oz Rothman & Winter Orchard Apricot.25oz simple syrup2 dashes orange bitters6 mint leaves
Muddle the mint leaves with the simple syrup. Add everything else, then shake with ice and fine strain into chilled coupe. No garnish.

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