Ep 87: Salient Chunks with Jean Grae - a podcast by Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison

Swollen Gland2 oz Berkshire Mountain Distillers’ Greylock Gin.5 oz orange juice.25 oz Yellow Chartreuse4 dashes Peychaud’s Bitters
Shake with ice and fine-strain into a chilled, Vieux Pontarlier Absinthe-rinsed coupe.Garnish with a cucumber ribbon on a pick.

The Dreamer1 oz Amaro Montenegro.5 oz rye whiskey.75 oz fresh lemon juice.25 oz Demerara syrupGinger beer
Shake all ingredients with ice and strain into an ice-filled Collins glass. Top with ginger beer and garnish with an orange slice.

Mid-Century Zombie1 oz 151 Demerara Rum1 oz Gold Puerto Rican Rum1 oz Lemon Juice1 oz Light Puerto Rican Rum1 oz Lime Juice1 oz Passion Fruit Syrup1 oz Pineapple Juice1 tsp Demerara Syrup1 Dash Angostura Bitters
Shake with crushed ice, pour unstrained into a tall glass and garnish with a mint sprig.

Sharky's Revenge.75 oz White Martinique Rhum.75 oz Angostura bitters.75 oz Ginger syrup.75 oz lime juice
Shake ingredients until very cold and fine strain into a chilled cocktail glass.
Autumn Wassail1.5 oz Louis Royer Force 53° VSOP Cognac.5 oz Santa Teresa 1796 Rum4 oz Wassail Batch*, hot (or 3 oz Wassail Batch, chilled, if serving cold)1 Apple slices or cranberries
To serve hot, add the cognac and rum to a Toddy glass and top with the Wassail Batch. Garnish with apple slices or fresh cranberries. To serve cold, add all the ingredients to a shaker and fill with ice. Shake, and strain into a chilled cocktail glass.
*Wassail Batch1 qt Organic apple cider2 cups Unsweetened pomegranate juice.25 cup Sugar1 cup Fresh orange juice.75 cup Fresh lemon juice3 Cinnamon sticks1 tsp Whole cloves1 tsp Whole allspice
Combine all the ingredients in a saucepan and bring to a simmer over medium-low heat. Cook for at least 1 hour, stirring occasionally.

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