Ep 65: The One-Inch Gnaw with Paul Watling - a podcast by Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison

Slow Fade1 oz mezcal1 oz blanc vermouth1 oz Campari1/8 oz elderflower liqueur1 dash Angostura bitters
Stir ingredients with ice until well chilled and strain into a rocks glass with a large chunk of ice. Garnish with a grapefruit peel.
Cu-ban-ita1 cup crushed ice1 oz english cucumber, peeled and diced1 oz silver tequila1 oz creme de banana liqueur.5 oz Grand Marnier.5 oz key lime juice2 teaspoons granulated sugar
Blend all ingredients in a blender until smooth. Serve into a margarita glass rimmed with lime juice and granulated sugar. Garnish with a slice of cucumber drizzled with lime juice and dipped in granulated sugar
The Soother1 oz Cognac1 oz Jamaican rum.5 oz orange curaçaoJuice of 1/2 lemon1 tsp. apple juice.5 tsp. simple syrup (1:1)
Combine all ingredients and shake with ice to chill. Strain into a chilled glass and garnish.
Watermelon Strawberry Coolermakes 2 approximately 8-ounce drinks4 cups cubed watermelon1 cup hulled strawberries1/2 peeled lime (or juice from 1/2 lime)2 teaspoons chia seeds6 mint leaves, plus more for garnishIce (optional)
If using juicer: Juice the watermelon, strawberries, and lime according to juicer's instructions. Discard the pulp.
If using blender or food processor: Blend the watermelon, strawberries, and lime until smooth. Strain through a sieve, pushing the juice through with a spatula. Discard the solids.
Mix the chia seeds into the juice and refrigerate for about 15 minutes to let the chia seeds swell.
Muddle 3 mint leaves in the bottom of each glass. Fill glasses with ice (optional). Stir the juice to break up the chia seeds, pour into glasses, and serve.

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