And....we're BACK, talking about some of my favorite subjects: bourbon, very fancy thousand dollar mint juleps, and the Kentucky Derby! This week's guests are Chris Morris and Elizabeth McCall, the Master Distiller and Assistant Master Distiller, respectively of Woodford Reserve, the official bourbon and Presenting Sponsor of the Kentucky Derby. On the eve of “The Greatest Two Minutes in Sports”&nbsp;I invite you to take a moment, pour out a little Woodford, and pre-game with us.   This week's featured cocktail is the traditional Derby Day cocktail:       Mint Julep 2 ounces&nbsp;Woodford Reserve Straight Bourbon Whiskey 1/2 ounce simple syrup 3 Fresh Mint Leaves Crushed Ice Powdered Sugar - optional. &nbsp; Express the essential oils in the mint and rub them inside the glass. Add simple syrup, bourbon, and crushed ice to the glass and stir. Garnish with more ice, fresh mint, and powdered sugar.   &nbsp;    Woodford Reserve Link:  &nbsp;   Bit by a Fox Links:

Episode 108: Woodford Reserve & The Kentucky Derby with Master Distiller Chris Morris, Assistant Master Distiller Elizabeth McCall

Hobbiest mixologist, viral video personality, and cocktail book author of&nbsp;Suck It Up: Extraordinary Cocktails for Everyday People, Dan Magro has a real-talk and hilarious approach to mixing drinks and&nbsp;taking names. We talked about the proliferation of multi-hyphenates in LA, his deep love of brunch as a lifestyle, and his ultimate, if unexpected, drinking buddy. This week's cocktail recipe is a brunch favorite from Dan's book, Suck it Up. Lavender Mimosa - served in a champagne flute Brut Champagne or Sparkling Wine Lavender Honey Infusion* a lemon, quartered Garnish: fresh lavender&nbsp; &nbsp; Rub the lemon slice around the rim of the flute, squeeze the juice into the glass, and the drop the wedge in. Fill the glass with 3/4 of bubbly, top off the remainder of the &nbsp;glass with the lavender honey syrup. Garnish with lavender.&nbsp; &nbsp; *Lavender Honey Infusion Bring 3 cups of water to a boil. Once boiling, add 1/3 cup of honey and stir for 3 minutes, then reduce heat to medium. Add 1/4 cup of dried lavender, and stir for 1 minute making sure all lavender is immersed in water. Turn off the heat, cover and let sit overnight. Strain the cooled liquid, discarding the solids. Store in the refrigerator for 2 weeks.&nbsp; &nbsp; LinksSuck it Up: Extraordinary Cocktails For Everyday People Dan's Viral Buzzfeed Video Dan Magro's Instagram Bit by a Fox Links: Bit by a Fox Blog Instagram Facebook Twitter &nbsp; music:&nbsp;https://www.humanworldwide.com

Episode 63: Suck it Up with Dan Magro

This week's guest is David Vitale, founder of Australian whisky brand . David and I discussed the unique quality that red wine barrels bring to Starward, the fascinating history of Australian whisky, and his recent move to the states in order to help his brand thrive here. &nbsp; Inverted Manhattan 2 oz Dolin Rouge Vermouth 1 oz  2-3 dashes Peychaud's Bitters Cocktail Cherry for Garnish &nbsp; Add all ingredients to an ice-filled mixing glass. Stir until well chilled. Strain into a cocktail glass and garnish with a cherry. &nbsp; Starward Whisky Links:     &nbsp;   Bit by a Fox Links:

Episode 105: Australia's Starward Whisky with Founder David Vitale

This week's guest is Morgan McLachlan, co-founder and Master Distiller behind Los Angeles based distilleries The Spirit Guild and AMASS. AMASS is Morgan's most recent project and it takes inspiration from the vast botanicals that grow and are indigenous to Southern California. Morgan and I discuss Los Angeles terroir, our Pacific Northwest roots, and how she likens the technique and art of distilling to her time in the film industry behind the camera. &nbsp; This week's featured cocktail is the Vesper using AMASS Gin &amp; Vodka: &nbsp;  AMASS Vesper 3 oz AMASS Gin 1 oz AMASS Vodka 1/2 ounce Lillet Blanc Aperitif lemon twist for garnish &nbsp; Add all ingredients to an ice-filled mixing glass. Stir until well chilled. Strain into a cocktail glass and garnish with a lemon twist.  &nbsp; AMASS Links:     &nbsp;   Bit by a Fox Links:

Episode 106: Botanical Driven Spirits & LA Terroir with AMASS Distiller Morgan McLachlan

This week's guests are Nora Ganley-Roper and Adam Polonski, the husband and wife team behind Lost Lantern, a new independent bottler of American craft whiskey modeled after the long tradition of independent bottlers in Scotland. &nbsp;      This week's featured cocktail is a Penicillin variation using Lost Lantern's American Vatted Malt: &nbsp;  AVM #1 Penicillin 2 ounces&nbsp;Lost&nbsp;Lantern&nbsp;American Vatted Malt Edition No 1.&nbsp; 3/4 ounce *honey-ginger syrup 3/4 ounce fresh lemon juice 1/4 ounce Colkegan Single Malt, Lost&nbsp;Lantern&nbsp;Santa Fe Spirits Single Malt Single Cask, or any mesquite-smoked single malt candied ginger for garnish &nbsp; Combine Vatted Malt, honey-ginger syrup, lemon juice, and ice in a cocktail shaker.&nbsp;Shake until chilled. Strain into a rocks glass filled with ice. Float the mesquite-smoked single malt and garnish with candied ginger. &nbsp;    Lost Lantern Link:   &nbsp;   Bit by a Fox Links:

Episode 107: Lost Lantern— A New Independent Bottler of American Whiskey

A boozy podcast with bite! Each week, host Prairie Rose, founder of the award-winning cocktail and spirits blog Bit by a Fox, will talk drinking culture, imbibing through history, and what’s trending today in the world of intoxicants. She’ll talk to the personalities and experts behind the booze - from scientists and historians to master distillers, wine makers and industry insiders. Every week She'll uncover the hidden stories behind the glass, with plenty of cocktail party fodder to spare. Follow the Bit by a Fox blog for updates, recipes and show news, and @bitbyafox on Instagram for behind the scenes. Hosted, edited and produced by Prairie Rose. Music from Human Worldwide.

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