This week, we're diving deep on a subject that we've briefly touched on before - kvass! We are joined by the wonderful Terran Schackor to talk about this half soda, half beer, all unique drink! In addition, we talk about homebrewing, cultural traditions, and how this relates back to the vikings and homemade mead! Join us for all of this and more!

Petit Maître

½ Belvedere Vodka

1 oz. AKB6 Cognac

¾ Kvas Taras Dark Kvas

¼ Riga Black Basalm

2 dashes Angostura Bitters

2 dashes Peychaud's Bitters

Combine all ingredients save the kvas in a mixing glass with ice, and stir until well chilled. Strain into a coupe glass, and top with the kvas. Express a lemon twist over the drink, and serve.

------------------

Cover image sourced from Wikimedia Commons and used under Creative Commons 3.0

https://commons.wikimedia.org/wiki/File:Kwass-Verkauf_in_Nishnij_Novgorod.jpg

We return from our brief hiatus with the second part of our IPA discussion! We are still with the irrepressible Jordan Paley as we move into the modern era of IPAs. What's the difference between a Hazy and a Double IPA? What is a Milkshake IPA? And how exactly do you have a Black Imperial Pale Ale? Find out all of this and more on this week's Breaking Spirits!

Drink Discussed:

Black Craft

1 ½ oz. Do the Rye Thing Rye Whiskey

1/4 oz. Throw Back Fernet

4 dashes orange bitters

Fairfield Brewing Lights Out Black IPA

Combine first three ingredients in a mixing glass with ice, and stir until well chilled. Pour into a rocks glass, and top with the black IPA. Garnish with an orange twist, and serve.

This week we are once again joined by the wonderful Jordan Paley as we dive into perhaps the most divisive beer style -the IPA! Where did IPA's originally come from? Why are they so popular? And what do those three letters actually mean? We talk about all of this and more on this week's episode of Breaking Spirits!

Cocktail Discussed:

Calcutta Cutter:

1 oz. Darjeeling Barrel Aged Gin

½ oz. Calisaya Liqueur

¼ oz. Hamilton 86 Demerara Rum

3 dashes Polynesian Kiss Bitters

Pizza Port Brewing's Swami's West Coast IPA

Combine all ingredients save the IPA in a highball glass with ice, and stir until well chilled. Top with fresh ice, and fill to the top with the IPA. Stir briefly, and serve with a straw.

This week on Breaking Spirits, we are still discussing all things Faire with the wonderful Marilynn and Renee sisters! On this episode, we move into how the Faire has become a culture unto itself, and how that spirit still echoes through craft brewing, and the modern craft movement in general. How are modern mead makers pushing the limits of the style? Why does Hawai'i need a Renaissance Faire? We answer these questions and many more on this week's episode of Breaking Spirits!

Cocktail Discussed

Honoka'a Rum Punch

1 oz. Ko'hana Kea Hawaiian Agricole Rum

½ oz. Laust Sparrow Blackberry Flavored Gin

½ oz. lemon juice

¼ oz. lime juice

3 dashes El Guapo Polynesian Kiss bitters

High Seas Cosmic Bandito Mead

Combine all ingredients save the mead in a highball or footed pilsner glass with ice. Transfer into a cocktail shaker and shake until well chilled, and open pour back into the glass.. Top with the mead and fresh ice, and garnish with a mint sprig and fresh blackberries.

This week on Breaking Spirits, we are joined by the wonderful Hendrie sisters to discuss the world of the Renaissance Faire, and its deep connections to drinking culture! How did the Faire get started? Is there more to drink there than simple mead? And what does all of this have to do with the rise of craft brewing? Find out all of this and more this week on Breaking Spirits!

Cocktail Discussed:

Purl of the Canyon

1 ½ oz. Anchor Distilling Co. Geneviève Genever Style Gin

½ oz. Shelter Distilling Little Green Monster Absinthe

¼ oz. Hinterhouse Distilling Anorak

3 dashes Angostura bitters

Figueroa Mountain Davy Brown Ale

Combine first four ingredients in a shaker with ice, and shake until well chilled. Strain into a goblet and fill to the top with the ale. Express an orange twist over the surface, and place it as a garnish, and serve.

This week on Breaking Spirits, we are still with the wonderful Arkonn as we discuss the history of sherry finished spirits! In this second part, we go global as we talk about how sherry finishing spread beyond just the Scotch industry, and has become the darling of spirits producers around the world! Join us as we explore all of this and more!

Cocktail discussed:

Link of Inspiration

1 ½ oz. Omar Sherry Cask Finished Whisky

1 oz. Ron Zacapa No. 23 Centenario

1/2 oz. lemon juice

1/2 oz. hibiscus infused simple syrup

Combine all ingredients in a shaker with ice, and shake until well chilled. Strain into a coupe, and garnish with a lemon twist.

This week, we're joined by the wonderful Arkonn as we explore the history of "sherry-finished" spirits! What exactly does sherry finished mean? What qualities does it impart on a spirit? And why exactly did distillers all across the world start finishing their products in this way in the first place! Find out all of this and more on the first part of this episode of Breaking Spirits!

Cocktail Discussed:

Mutchlin

1 1/2 oz. Sexton Irish Single Malt Whiskey

1/2 oz. The Sassenach Wild Foraged Scottish Gin

3/4 oz. Dolin Dry Vermouth de Chambery

1/4 oz. Drambuie

Combine all ingredients in a mixing glass with ice, and stir until well chilled. Strain into a coupe glass, and garnish with a lemon twist.

This week, we continue our discussion about all things American Single Malt with the wonderful Chris Rickabaugh! In this second part, we're focusing on what makes these whiskies so different from their single malt counterparts in Scotland or elsewhere around the world. Join us as we talk about barrel finishes, bespoke smokes, native peats, and much more on this episode of Breaking Spirits!

Drink discussed:

California Winter

1 ½ oz. St. George Single Baller Single Malt Whiskey

½ oz. Golden Beaver Biba Soju

¼ oz. Akori Cherry Blossom Gin

¼ oz. Hinterhouse Bierschnapps

¾ oz. lemon juice

Topo Chico

1 perilla leaf

Slice the perilla leaf into strips, reserving one for the garnish. Muddle the remaining strips in the lemon juice at the bottom of a highball glass. Add ice, and the remaining ingredients save the Topo Chico. Stir briefly to combine, top with Topo Chico, and serve with a straw and a perilla strip garnish.

This week we are joined by Chris Rickabaugh as we start a dive into America' newest legally defined whiskey category- American Single Malts! We talk about how and why American distillers began to make single malts, what makes them different from traditional single malts, and how they still stay true to their inspiriations. Join us as we talk about all of this and much more on this week's Breaking Spirits.

Cocktail Discussed:

Bridge of the Gods

2 oz. Willow Creek American Single Malt

1/3 oz. McCarthy's Oregon Single Malt 3 Year Old

½ oz. Calisaya liqueur

¼ oz. St. George Pear Brandy

In a chilled coupe, add the brandy, and rinse the glass well with the spirit. Combine the rest of the ingredients in a mixing glass with ice, and stir until well chilled. Strain into the prepared glasses, and express a lemon twist over the surface of the drink.

This week, we continue our discussion about the breadth of Taiwanese spirits with the wonderful Ariel Chu! In this part, we dive into the burgeoning world of Taiwanese whisky! Join us as we discover why whisky has grown so popular on the island, where the first Taiwanese whisky distillers have taken their inspiration from, and how they're making the category their own.

Cocktail Discussed:

Ilha Formosa

2 oz. Formosa 12 Year Single Malt

½ oz. fresh lime juice

½ oz. fresh lemon juice

¼ oz. Pendray plum liqueur

Combine all ingredients in a shaker with ice, and shake until well chilled. Strain into a chilled coupe glass, and garnish with a lemon twist.

Spirits Discussed:

Omar Single Malt Sherry Cask Whisky

Formosa 12 Year Single Malt Whisky

This week, we are joined by Ariel Chu as we dive into the history and diversity of Taiwanese spirits! In this first part, we look at the diverse influences that have shaped the island's history, and how they laid the foundations of what spirits that are being made there today! Join us as we explore the history of the world's first luxury spirit, communally chewing rice for fun and profit, and distilleries born out of homesickness- and much more on this week's Breaking Spirits!

Cocktail Discussed:

Fourfold Azalea

1 oz. Kamejikomi Awamori

1/2 oz. Kinmen Kaoliang 56

1/4 oz. Batavia-Arrack van Oosten

1/4 oz. Yuzuri Yuzu liqueur

1/2 oz. Butterfly Pea Flower simple syrup

3/4 oz. fresh lemon juice

Combine all ingredients in a cocktail shaker with ice, and shake until well chilled. Fine strain into a coupe glass, and garnish with an edible flower, or a blood orange wedge.

Further References:

https://ariel-chu.com/

Anping Treehouse - https://www.twtainan.net/en/attractions/detail/4486

Food Culture in Precolonial Taiwan - Christopher Joby

The Dutch in Formosa, 1632 - Anonymous

Taipei People - Pai Hsien-yung

This week, we are still with the wonderful Rocky Slaughter as we explore the world of California made bourbon! We dig into some of the unique twists that Californian distillers are adding to their spirits, discuss the difference between a Kentucky and Californian hug, and much more on this episode of Breaking Spirits!

Cocktail Discussed:

Fisherman’s Wharf

2 oz. Georgetown Port Barrel Finished Bourbon

¾ oz. Fernet Francisco

½ oz. lime juice

Ginger beer

Combine the first three ingredients in a Collins glass with ice and stir, and top with the ginger beer. Garnish with a lime wheel and straw, and serve.

This week, we are joined by Rocky Slaughter as we begin a deep dive on bourbon- specifically, bourbon that is made right here in California! We start with a brief history of bourbon’s history here in the Golden State, what bourbon is, and why it doesn’t need to be made in Kentucky, and finally start to talk about the breadth of innovation California blenders and distillers are bringing to the category. Join us for all of this and much more this week, on Breaking Spirits!

Cocktail Discussed:

Sutter’s Sour

2 oz. Goleta Red Mariposa Straight Bourbon

1 oz. lemon juice

½ oz. lime juice

½ oz. Calwise Spirits Falernum

½ oz. honey syrup

3 dash grapefruit bitters

Combine all ingredients in a cocktail shaker with ice, and shake until well chilled. Fine strain into rocks glass filled with fresh ice, and garnish with an orange twist.

Spirits Discussed:

Broken Barrel Small Batch

The Burning Chair Barrel Select Bourbon

Goleta Red Mariposa Bourbon

Rod & Hammer Cask Strength Bourbon

Redwood Empire Grizzly Beast Bonded Straight Bourbon Whiskey

This week, we’re still with the wonderful Diana Delgado Cornejo as we travel through the land and culture of the Basque! This week we move into the region's modern history, the downsides of Basque nationalism, and the resurgence of Basque culture and cuisine in the modern era! Join us as we talk about all this and more!

Cocktail discussed:

Florentino Fizz

3 oz. Txomin Etxanis Txakolina

1 oz. Chateau de Laubade VSOP Armagnac

½ oz. Zoco Paxtaran Navarro

¾ oz. Lemon juice

1 egg white

Combine all ingredients in a cocktail shaker, and dry shake. Add ice, and shake for an additional 15 seconds, or until the cocktail is well chilled. Strain into a fizz glass and serve with a lemon twist. 

Further Reading: 

The Basque History of the World - Mark Kurlansky

This week, we’re again joined by the wonderful Diana Delgado Cornejo as we try out a new type of episode! We’re diving deep into an area and people with a rich drinking culture - the Basque. Join us as we dig into what makes the Basque so unique, from their language to their impact on the rest of Europe, and how that in turn has shaped what and how they drink!

Cocktail Discussed:

De Hoyarçabal

1½ oz. Son of Man Handi Cider

¾ oz. Bearface Triple Oak Whisky

½ oz. Armorik Single Malt Whisky

¼ oz. Zoco Paxtaran Navarro

Combine all ingredients in a cocktail shaker with ice, and shake until well chilled. Strain into a couple glass, and garnish with an apple slice.

Further Reading: 

The Basque History of the World - Mark Kurlansky

Happy holidays, again! This week, as we sail towards Twelfth Night, we are still joined by the wonderful Sam Lucero, Nick, and Jenz! This week, we’re talking about how Christmas became the Christmas we all know now, and how splashing cider in orchards and wassailing your neighbors turned into bringing trees inside, and singing Christmas carols. We also dive deep into other Victorian Christmas traditions, like ghost stories, burning your fingers, and horrifying Christmas cards! Join us as we dive further into the reason for the season, with more good drinks, good company, and good conversation! 

Drink Discussed:

Smoking Antipope

4 oz. Tavel Rose

¾ oz. Spirit Works Barrel Aged Sloe Gin

¾ oz. fresh orange juice

½ oz. fresh lemon juice

1 oz. Soda water

1 sprig rosemary

Combine all ingredients, save the soda water, in a shaker with ice, and shake until well chilled. Strain into a goblet or white wine glass over fresh ice, and top with soda water. Light the sprig of rosemary on fire, and let the smoke filter over the surface of the drink before extinguishing. Garnish with the burnt rosemary, and serve.

Happy holidays! This week, we are fully in the festive swing of things, as we are joined by the wonderful Sam Lucero, Nick, and Jenz to discuss one of the original Christmas traditions- Wassailing! We talk about how the practice started, whether its pronounced w-AH-sul or wh-SAIL, and how wassailing, trick-or-treating, and the Purge are all basically the same thing. Join us as we dive into the reason for the season - good drinks, good company, and good conversation! 

Drink discussed

Wassail

Creates 10 drinks 

4 bottles Figueroa Davy Brown Ale

½ bottle Samuel Smith Chocolate Porter

½ cup St. George Apple Brandy

¼ cup Tuaca 

Peel of one orange

6 cloves

3 allspice pods

¼ teaspoon freshly ground nutmeg

½ cinnamon stick

One inch of fresh ginger roots, cut into disks

Combine the nutmeg, cloves, and allspice in a tea bag, and set aside. Combine all ingredients in a crockpot and heat until steaming, making sure that the mixture never boils. Reduce heat to low, and let steep together for no more than 30 minutes. Serve in heatproof mugs or goblets, with a slice of toasted bread.

This week, we are still joined by the wonderful Drew as we explore the drinking history of New Orleans! In this second half, we are going through some of the ups and downs of the city’s modern history, from the post-Prohibition decline of Bourbon street to the modern resurgence. Join us as we talk about the city’s seedier side, the birth of tiki, the Museum of the American Cocktail, and much more! 

Drink discussed:

Eye of the Storm

1 oz. Rod & Hammer Cask Strength Bourbon

½ oz. Shelter Distilling Peated Whiskey

1 oz. orange juice

½ oz. lemon juice

Crown and Hops Fruit Punch Tart Ale 

Combine all ingredients, save the ale, in a shaker with ice, and shake until well chilled. Open pour into a highball or footed pilsner glass, and top with fresh crushed or pebble ice. Fill to top with the tart ale, and garnish with a stirrer and orange wheel.

This week, we're joined by the wonderful Drew as we take a trip down South to talk about one of the most unique cities in the USA, New Orleans! We explore the city's rich (and wet) history through the Sazerac, old absinthe houses, prohibition, and more!

Cocktail Discussed:

Market Exchange

1 ¼ oz. Fundador Solera Brandy de Jerez

¾ oz. Kaniché Fiji XO Rum

Barspoon Shelter Distilling Green Monster Absinthe

Sugar cube

2 dashes Peychaud's Bitters

2 dashes Angostura Bitters

Rinse a chilled rocks glass with the absinthe, and set to the side. Muddle the sugar cube in the bottom of a mixing glass with the bitters, and add the rum and brandy, followed by ice. Stir until well chilled, and strain into the prepared glass. Express a lemon twist over the glass, discard, and serve.

This week, we are still joined by Sam Lucero as we continue our discussion the ubiquitous clear spirit, vodka! On this second half, we explore how vodka turned from a Eastern European staple to a worldwide phenomenon, the Vodka Wars, and what exactly defines a craft vodka! Join us for all of these topics and more this week on Breaking Spirits!

Cocktail Discussed:

Vigil

3 oz. Locals Only vodka

1 oz. Gin

1/2 oz. Lillet Blanc

Combine all ingredients in a mixing glass with ice, and stir until well chilled. Strain into a chilled martini glass, and garnish with a lemon twist.