Ep 72: We Burned Off Chris Hastings’ Eyebrows - a podcast by Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison

Field Cocktail2 oz Pierre Ferrand Ambre Cognac1 oz Noilly Prat Dry Vermouth.75 oz Pineapple juice
Stir with ice and strain in a chilled coupe. Garnish with a pineapple leaf.

Queens Park Swizzle3 oz Demerara Rum1 oz Fresh Lime Juice.5 oz Demerara Sugar Syrup4 to 6 Mint Leaves
Swizzle everything in a double old-fashioned glass partly filled with crushed ice. Add more crushed ice to fill. Swizzle again until glass frosts. Garnish with a mint sprig and your spent lime shell.

Samba2.0 oz Cachaca1.0 oz cane sugar syrup3 dashes Bittered Sling Lem Marekesh Bitters (lemon bitters will work)0.5 Aperol or Campari1 lime151 proof rumCinnamon, sugar and nutmeg to garnish
Fill an Old Fashioned glass with crushed ice. Muddle one whole lime cut in quarters. Add Cacacha, cane sugar syrup and bitters. Strain the mixture over the crushed ice and drizzle with a half ounce of Aperol or Campari. On top of the drink, fill a spent lime shell with 151-proof rum and dust it with cinnamon, sugar and nutmeg. Set on fire.
The Journey1.5 oz The Macallan 12.5 oz Heering Cherry Liqueur.5 oz Taylor Fladgate Tawny Porto 10 Year.25 oz Grand Marnier1 Dash Fee Brothers Peach BittersOrange Zest Twist
Combine liquids in a mixing glass with ice. Stir until well chilled. Strain into a chilled cocktail glass. Zest a fresh orange twist over the cocktail and drop twist into the drink.

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