Ep 89: The Spirit Animal Awards with Dana Schwartz - a podcast by Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison

Bitters & Smoke (Portland Hunt & Alpine Club)1 oz Tequila1 oz Cynar.5 oz Fernet Branca.5 oz mezcal
Add ingredients to a mixing glass and stir with ice to chill. Strain into a chilled glass; garnish.

Red Velvet (PDT)2 oz coconut water1 oz Bulleit Bourbon.25 oz John D. Taylor’s Velvet FalernumPeychauds Bitters
Stir with ice, then strain into a chilled coupe. Float 4 dashes of Peychaud’s Bitters over the surface.

Lonesome Dove1.5 oz Bourbon1 oz Lemon juice1 oz Honey syrup.25 oz Allspice Dram5 Blackberry
Combine lemon and blackberries. Muddle. Add remaining ingredients. Shake. Serve in rocks glass over ice.
Black Bird Shot.5oz Jamieson (or Irish whiskey).5oz Amaro Montenegrosplash of Fernet Branca
Pour ingredients into a glass! Can be batched and kept chilled, but there is more flavor at room temperature.

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Website of Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison