We meet back up with the founder of Klaris, Chase Haider to talk about making ice. Yeah, we know, sounds easy – but there is a science here. Chase gives us the in’s and out’s of making clear ice (with or without a Klaris machine). Jules outs the budding bromance between Uncle Brad and Chase. Uncle Brad and Jules spin up a couple of cocktails; Brad makes the classic Penicillin and Jules puts here riffy-do on it.

Penicillin

Glass: Double Rocks Glass 

Garnish: Candied Ginger

Directions & Ingredients

In your shaker tin add

• 1.5oz Blended Scotch whisky 


• 1 tsp. Peated Scotch whisky (Laphroaig) 


• 2 tsp fresh lemon juice 


• 0.5 oz Ginger liqueur 


• 2 tsp Honey syrup (3:1 - acacia honey is best)

Double strain over ice

Add garnish: skewered piece of candied ginger

Riffy-do

Glass: Coupe

Garnish: Candied Ginger

Directions & Ingredients

In your shaker tin add

• Egg whilte  


• 0.75 fresh lemon juice 


• 0.5 oz cinnamon syrup 


• 0.5 oz ginger syrup  


• 0.5 oz Blended Scotch 


• 1.5 oz bacon fat washed Cognac

Dry shake

Shake again with ice

Double strain in chilled coupe glass

TIP: When and why we use ice

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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

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