The Art of Drinking with Join Jules and Your Favorite Uncle

By: Redd Rock Music LLC
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  • Summary

  • The CEO of Spritz Season and Tik Tok's top mixologist, Julianna McIntosh (@Join_Jules) teams up with cocktail history buff and unknown home bartending guru, Uncle Brad (@cigarsNvino) to bring you The Art of Drinking: With Join_Jules And Your Favorite Uncle. A podcast for the cocktail enthusiast, aspiring mixologist, or kinda o.k. home bartender with big plans… or no plans. Each week you will learn how to make 2 drinks; a classic made “the right way” from your favorite uncle and a classic with a modern twist thanks to Join Jules. You will know exactly what you need to buy, and we promise there will be no secret or hard-to-make ingredients. We will also give you a few tips, to polish your home bartending game. Finally, because it's not enough to just make a great drink, you also need something interesting to say when you serve that drink. Uncle Brad is going to tell you a story about the history behind the cocktail or ingredients used. So, get ready to sip and enjoy your way into the weekend.
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Episodes
  • Ep. 90: C’mon baby light my fire – Charles Dickens Punch

    Ep. 90: C’mon baby light my fire – Charles Dickens Punch
    Oct 30 2024
    Happy Halloween! We have a CROWD PLEASER for you today. The Charles Dickens punch, which is set ablaze before it is served and best believe, it’s good. Jules also reveals her Poison Apple-tini witch is hauntingly delicious. Uncle Brad digs into the history behind Charles Dickens’ punch, and it turns out... he was kind of a dickens. You’ll know what we mean when you listen. Charles Dickens Punch Glass: Heat resistant Punch Bowl (or heavy pot) and heat resistant glasses Garnish: Lemon wheels and grated nutmeg Ingredients: Cognac 1.25 cups Rum 2 cups Black Tea 5 cups 4 Lemons (set 1 aside) Demerara Sugar 0.75 cups Directions In your punch bowl add: Thin peels (no pith) of 3 medium lemons (set lemons aside, you will juice these later) ¾ cup demerara sugar Using your fingers, press/mash the sugar together with the lemon peels (oils will start to extract form the lemon peels) Let sit for 30 min or as long as overnight (more flavor comes through the longer it its) In a saucepan add: 5 cups water 10 ounces of black tea (could be loose tea or 10 tea bags) Boil the tea for 3 – 5 minutes – it's ok, black tea is more oxidized and can handle the boiling. Remove from heat and set aside. Juice 3 lemons (from step 1) and strain into a separate vessel, you don’t want pulp and seeds floating in your punch Take a minute to warm your next two ingredients (you can combine) over low heat in a sauce pan (don’t let this catch fire... yet). Or add the ingredients to a large jar (enough to hold 3.25 cups of liquid) and let rest inside your saucepan of hot tea. You can also warm your ladle in here too, you will want it warm so it doesn’t cool off the spirits. Now BACK TO YOUR PUNCH BOWL. Add: 2 cups Rum (warmed) 1 ¼ cup Cognac (warmed) Ladel a small amount of the rum and cognac out and hold it away from the punch bowl. Light the contents of the ladle on fire. You should see a nice blue flame coming off the ladle. If it doesn’t light, your ingredients are still too cold. Turn back to your punch bowl and hold the ladle close to the top of the bowl, pour the fiery contents of the ladle into the bowl Now that the contents of the bowl are ablaze in a beautiful blue flame. ****Let the bowl burn for 3 – 4 minutes and stir occasionally with the ladle*** After the fire has burned for 3 – 4 minutes, add your tea and lemon juice If the fire did not go out, go ahead and gently blow it out or cover it with a tray Remove the lemon pips if you plan to let the punch sit for more than a few hours Slice 1 lemon (saved for your garnish) into half wheels and add them to the punch or individual servings. Grate a little nutmeg over the top per glass or over the entire bowl. Poison Apple-tini Glass: Nick and Nora glass Garnish: Grenadine Directions & Ingredients First start by cooking down your grenadine to create a thick syrup style texture. Place on a rimming dish and let cool slightly before rimming glass with the grendaine and letting it fall like blood. In a cocktail shaker add 2 oz apple whiskey 1 oz apple pucker 1.5 oz cranberry juice 2tbsp gold edible glitter Add ice and shake! Strain into a nick and nora with a bloody rim TIP: How to make your drinks black for Halloween, or whenever. Thanks for the question @winelalala Get your Zbiotics Pre-Alcohol Probiotic here: zbiotics.com/ARTOFDRINKING Be sure to enter the code ARTOFDRINKING for 15% off your first order The Art of Drinking IG: @theartofdrinkingpodcast Jules IG: @join_jules TikTok: @join_jules Website: joinjules.com Brad IG: @favorite_uncle_brad This is a Redd Rock Music Podcast IG: @reddrockmusic www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices
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    1 hr
  • Ep. 89: Wait! That’s not how you make that drink, is it? - The Carajillo

    Ep. 89: Wait! That’s not how you make that drink, is it? - The Carajillo
    Oct 23 2024
    Have you ever had a Carajillo the same way twice? Me neither, and it turns out there is a reason for that. We’ll get into the history behind the drink, and sprinkle in a little history behind coffee. Uncle Brad will teach us one, most delicious version, of the Carajillo - that honestly needs to be the way you make this from now on. Jules puts her spin on it and introduces her good friend, Mezcal – shocker! Stick around for tips on zhuzhing up your bar cart with Cocktail decor (why we aren’t talking about how to properly shake an espresso here vs. Last week is beyond us, but we aren’t allowed to ask the questions. Thats for you to do. Thank you @amaeld for sending in your tip. TIP: How to zhuzh up your cocktail bar. Asked by @amaeld Carajillo (one version from Mexico City) Glass: Coupe Directions & Ingredients In Shaker Tin add 1.5 oz Reposado tequila 1.0 oz Espresso 0.75 oz Liquor 43 0.25 oz coffee liqueur 3 drops saline solution Shake for 30 seconds Double Strain into chilled coupe glass Twist and orange peel over the top to express the oils and discard the peel Burning of Sage Carajillo Glass: Rocks glass Garnish: Fresh cinnamon on top! Directions & Ingredients In shaker tin add: 2 oz Espresso 1 oz tequila reposado 1.5 oz Licor 43 .5 oz Blackberry Sage & Cinnamon Syrup Pinch of sea salt (Maldon’s if you are feeling bougie) Ice Shake for 30 seconds Double strain into rocks glass over a large cube! Garnish with a halloween spider or sage leaf on top (set the leaf on fire and blow it out for a little spirit cleansing smoke) Get your Zbiotics Pre-Alcohol Probiotic Drink here: zbiotics.com/ARTOFDRINKING Be sure to enter the code ARTOFDRINKING for 15% off your first order The Art of Drinking IG: @theartofdrinkingpodcast Jules IG: @join_jules TikTok: @join_jules Website: joinjules.com Brad IG: @favorite_uncle_brad This is a Redd Rock Music Podcast IG: @reddrockmusic www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices
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    58 mins
  • Ep. 88: The drink that defeated Rommel – The Suffering Bastard

    Ep. 88: The drink that defeated Rommel – The Suffering Bastard
    Oct 16 2024
    If drinks were awarded combat medals, the Suffering Bastard would be leading the charge like a drunken hero in a bar fight. In today’s episode, Uncle Brad is our cocktail sergeant, teaching us how to mix this valiant, tiki-style concoction while regaling us with its dramatic backstory. Meanwhile, Jules, channeling her inner Halloween spirit, unveils the Shrunken Skull. Seriously, with names like these, how could they NOT be on your Halloween cocktail menu? I mean, if you serve these at your party, you’re basically guaranteeing a ghostly good time! And don’t wander off just yet! We’ve got tips on how to achieve that frothy head on your Espresso Martini. Wait... why are we talking about Espresso Martinis in a tiki drink episode? Your guess is as good as mine! But hey, Jules makes the rules around here, and as @sarah.brown876 rightly points out, it’s a perfectly valid question—though I suspect she might be just as confused as we are. So grab your shakers and let’s dive into this delightful chaos! TIP: How to get that frothy head on your Espresso Martini. Just let it go, we can talk about this even though we are not making espresso martini’s. Thanks @sarah.brown876 Suffering Bastard Glass: Double Rocks Glass Garnish: Mint sprig Directions & Ingredients In shaker add 1 oz. Bourbon 1 oz. London Dry Gin 0.5 oz. Fresh lime juice 2 dash Angostura bitters 4 oz. Ginger beer (or ginger ale if ginger beer is too spicy for you) to top Shake all ingredients EXCEPT ginger beer for 20 seconds. Strain into double rocks glassw and top with ginger beer. Garnish with mint sprig Shrunken Skull Glass: Fun tiki mug, or double rocks glass Garnish: Mint sprig Directions & Ingredients In mixing glass add: 1.0 oz Demerara rum (Hamilton works well) 1.0 oz aged Puerto Rican rum (Don Q Anejo works well) 1.0 oz Fresh lime juice 0.5 oz Aperol 0.5 oz Grenadine (you can make this yourself, super easy) Shake all ingredients in cocktail shaker and strain over crush ice Garnish with mint sprig Get your Zbiotics Pre-Alcohol Probiotic Drink here: zbiotics.com/ARTOFDRINKING Be sure to enter the code ARTOFDRINKING for 15% off your first order The Art of Drinking IG: @theartofdrinkingpodcast Jules IG: @join_jules TikTok: @join_jules Website: joinjules.com Brad IG: @favorite_uncle_brad This is a Redd Rock Music Podcast IG: @reddrockmusic www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices
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    51 mins

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