#016: What Alex & Jordan Are Working On At Home - a podcast by Speaking Easy: Makers of Cocktails and Lovers of Home Entertaining

This episode is going to be a little bit different. As we’ve been building this podcast, we’ve been introduced to a lot of new ideas, people are talking to us about different stuff, and it’s been fantastic. And we get asked a lot about what we’re actually working on—either by guests who see our tinkering, or through our Instagram or Twitter pages. So we thought we’d let you see a little behind the scenes with this conversation between your hosts, which we’re repeat every so often—so keep sending us ideas and things to try!

In this episode, you’ll hear about:



* How we have been experimenting with different infusions (the photo above)

* The time-saving power of pre-batching or bottling cocktails

* Some of what we’re sipping on currently

* The trials, tragedies, and triumphs of experimenting with strange ingredients



Referenced Recipes:

Fancuilli—A spin on the Manhattan (link to our episode or the recipe)–See Jordan’s full recipe here.



* 1 ½ oz. 100+ proof rye (we love Rittenhouse) or bourbon (we love Old Grandad Bonded)

* ¾ oz. sweet vermouth (full bodied; i.e. Punt E Mes or Carpano Antica)

* ¼ Fernet Branca



Toronto—A spin on the Old Fashioned



* 2 ounces rye whiskey

* 1/4 ounce Fernet Branca

* 1/4 ounce simple syrup

* 2 dashes Angostura bitters



The Josh Sour





* 3/4 ounce Willet Family Estate Small Batch 2 Year Rye

* 3/4 ounce Campari

* 3/4 ounce Rabarbaro Zucca

* 1/2 ounce lemon juice

* 1 eggwhite

* Strip of fresh orange



Other References in this Episode:



* Thally in Washington, D.C. – Home of the Italian Mule



* Capitoline Vermouth – One of the main ingredients in Thally’s Italian Mule





* Marketplace article on Jagermeister’s new strategy – as a cocktail additive (read full article here). So Alex’s recent obsession has been trying to make Jager work—will it pay off? Will he have to keep buying mini bottles until he finds a recipe he likes and buy a big one? Or will it go the way of some of his other experiments and perish from the earth? We’ll keep you in the loop—but also, give him some ideas—that would help.

* Cynar

* Fernet Branca – In addition to the above cocktails, Fernet is featured in a number of complex and tasty drinks, such as the aptly-named Hanky Panky (link to article)

* A great article on Zucca, a rhubarb-flavored aperitif that is similar to Campari. We love Zucca in with sour ingredients, so add a little to your next Whiskey

* Bon Appétit Episode 10: Food Superstars Ina Garten & Gordon Ramsay

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