Once upon a time, Gentleman Dave mentioned that he was not a fan of sparkling wine.  To open his mind, the Gents pulled out all the stops to see if they could win him over.  We suggest that you should make these drinks too.  You know, just to teach Dave a lesson.  You’ll have to listen to the episode to see what he thought.

First up is an old drink called the Aperol Spritz.  You can find the recipe on the back of any bottle of Aperol.  The Aperol webisde calls Aperol the perfect apertif.  It also says this . . .

"The name says it all: Aperol is the perfect aperitif. Its unique bittersweet taste and bright orange color derive from a secret and original recipe, that has remained unchanged over time as a result of the hard work of 7 years of experimentation. An infusion of selected primary components including oranges, herbs and roots in a perfectly balanced combination

Tasting Aperol Notes

NOSE
Lightly alcoholic, zesting orange with appealing complex herbal scents harmonized with a touch of vanilla
BODY
Intense orange top with herbal and woody body notes, pleasantly bittersweet and salty
TEXTURE
Velvety and rounded, with long-lasting orange and wood memories
BACKTASTE
Herbal long pleasant typical bitterness"

Why don't you  just go grab a bottle and give it a try right now?

Aperol Spritz

3 parts Prosecco
2 parts Aperol
1 splash of soda

Pour ingredients over ice cubes and garnish with a slice of orange.

This drink has been made like this since 1919.  It’s 99 years old!  It tastes pretty much like the tasting notes from the Aperol website.  There’s a lot of orange with a little sweetness.  The Prosecco curbs the orange a little bit, but it’s still there.  After you swallow, the orange taste starts to dwindle and a little bittersweet taste lingers.  It actually makes you want to take another sip.  It’s a perfect pre-dinner drink.  It's light, refreshing and stimulates the appetite.  Mmmmmmmm.  Pasta anyone?

Next up is a drink that you probably haven’t tried yet.  Its called the Nightshade and was created by Shion Fujita at Cin Cin in Vancouver, B.C.  This recipe comes from the latest issue of Taste Magazine which is published by the BC Liquor Board.  

Nightshade
by Shion Fujita, bar manager at Cin Cin, Vancouver, B.C., 2018

1 ounce white rum (Havana Club 3-year-old Anejo Rum)
1/2 ounce creme de cassis
1/4 ounce Chamomile Syrup (recipe follows)
1/2 ounce lemon juice
Prosecco to top
plum wedge for garnish

Into a cocktail shaker, add spirits, syrup and lemon juice.  Add ice then shake vigorously.  Strain mixture into a champagne flute.  Top with Prosecco.  Garnish with a plum wedge.

Chamomile syrup recipe

In a saucepan over high heat. prepare a simple syrup of 1/2 cup (125 ml) water and 1 cup (250ml) sugar, careful not to boil.  Remove from heat and steep 1/4 ounce (7 grams) of chamomile tea leaves for 10 minutes and strain into an airtight container.  Store in the refrigerator.

This is such a great drink.  Sparkling rum, with a little black currant flavour.  A little zing-a-zing of lemon.  That certain something that’s got to be the Chamomile right?  So good.  Do yourself a favour and be the first kid on your block serving this at your next cocktail party.  You will be held in awe.  Then later on for questioning.  Don't worry, it's just routine.

Look!  Incompetents recording a podcast!

Have you seen the new Christopher Robin film that Disney released this summer?  No?  What’s wrong with you?  Don’t you want to fall in love with Ewan McGregor all over again?  Don’t you need more Hayley Atwell in your life?  Honestly.  It’s like we don’t even know you anymore.  There is never enough Hayley Atwell.  NEVER!  Oh well, let’s patch up our differences over a couple of drinks.  Drinks, in fact, that give a slight nod to those lovable denizens of the 100 Acre Wood.

First up is an old old drink from the Savoy Cocktail Book by Harry Craddock.  This book was first published in 1930.  The drink is called the Pooh-Bah!  The recipe calls for equal parts of gin, rum and Swedish Punsch so we chose 3/4 of an ounce as the magic number.

Pooh-Bah Cocktail
-from the Savoy Cocktail Book by Harry Craddock, 1930

3/4 oz gin 3/4 oz light rum 3/4 oz Swedish punsch 1/4 oz apricot brandy
Shake well with ice and strain into a cocktail glass.

You’ve heard us describe drinks as “grown up” before.  This is one of those.  Lots of flavour here and nicely balanced but not a big crowd pleaser.  This is a thinkin’ drink.  One to sip and try to figure out all the flavours.  Certainly there’s rum and the Swedish Punsch adds to that flavour profile.  The apricot is there and the gin runs in last place.  It’s really a tasty drink, and it will transport your taste buds right back to 1930.

Next up is the Tiger Shark found in Beachbum Berry’s Sippin’ Safari 10th Anniversary Expanded Edition.  The Beachbum says that this is an unpublished recipe from the personal notebook of former China Trader bartender Tony Ramos.  The wonderful thing about Tigger’s, is Tigger’s are wonderful things and so is this drink.  Really wonderful.  Go grab your blender and we’ll wait right here.

Tiger Shark
-As served at the China Trader, circa 1950’s from Beachbum Berry’s Sippin’ Safari 10th Anniversary Expanded Edition, from the personal notebook of former China Trader bartender Tony Ramos.

1/2 ounce gold Puerto Rican rum
1/2 ounce white Puerto Rican rum
1/2 ounce 151-proof Demerara rum
1/2 ounce fresh lime juice
1/2 ounce unsweetened pineapple juice
1/2 ounce sugar syrup
1/2 a cup of crushed ice

Put everything in a blender saving the ice for last.  Blend at high speed for no more than 5 seconds.  Strain into a glass.

Tiki drinks are good.  It’s a proven fact.  They’re fun and boozy and sweet and sour and you always want 5 of them.  Do yourself a favour and go make one right now.  Then sit down and watch the Pooh cartoon where he rolls himself in mud and hangs from a balloon in order to make the bees think he’s a little black rain cloud!

Then go watch anything with Hayley Atwell in it.  Bring back Agent Carter!

See you next time!  Until then, watch this.  Then watch more Hayley Atwell!