Ep 79: Second Location with Adam Pranica

Let's Drink About It

P & P Pisco (Casey Robinson)1 oz pisco1 oz Pimm’s No. 1.25 oz maraschino liqueur.5 oz fresh lime juice.5 oz fresh lemon juice.25 oz rich simple syrup (2:1)3 dashes Angostura bittersChilled ginger beer, to tastemint sprigcucumber wheellemon slice Combine ingredients in a shaker with ice and shake until well chilled. Strain into a Collins glass filled with crushed ice. Top with ginger beer and garnish with the mint sprig, cucumber wheel and lemon slice. Mezzin Wit Ya (Salt, Boulder)2 dashes olive oilSlice of serrano pepper2 oz Sombra Mezcal.5 oz St. Germaine.5 oz Green Chartreuse.5 oz agave nectar1 oz lime juiceFresh ground black pepper Muddle the olive oil, serrano pepper and agave in a mixing glass. Add the Mezcal, St Germain, Chartreuse and lime juice. Shake with ice until well chilled. Strain over ice and garnish with a lime wheel and a few grinds of pepper. Melons Rising1.5 oz gin.5 oz overproof rum.5 oz Aperol.5 oz watermelon syrup (equal parts fresh, strained watermelon juice and sugar).75 oz fresh lime juice1 dash Bitter Truth grapefruit bitters1 sprig fresh thyme for garnish Combine all ingredients and shake with ice until well chilled. Strain into an ice-filled glass and garnish with the thyme. Beer and a Smoke1 oz Sombra Mezcal.75 oz Lime Juice1 dash The Bitter Truth Celery Bitters4 dashes Cholula hot sauce Stir with ice and strain into a chilled Collins glass rimmed with kosher salt, celery salt, and ground black pepper. Top with 6 oz Victory Pilsner and garnish with freshly grated orange and lime zest.