The Mixology Talk Podcast, Episode Ninety Six
Go behind the scenes of the competition, hear about how Kala prepared, how the competition went, and her advice for bartenders entering their own competitions.
Click here to Subscribe on your Smartphone and never miss an Episode!
On your iPhone:
Look for the iPhone’s default “Podcasts App”. It may already be there, or you may need to download it. It looks like this:- In the app, click “Search” in the bottom-right corner and search for “Mixology Talk Podcast“
- Click on the icon under the “Podcasts” section, and in the next screen click the purple “Subscribe” button.
Note:
If you prefer, you can also subscribe using the “Stitcher” app, also free & available in the App store.
On your Android Phone:
- Download the “Stitcher” app from the Play store by searching for “Stitcher”
- Click on the “Search” icon and search for “Mixology Talk Podcast
- Click “+” to add the show to your Playlist.
Listen Now:
In today’s Episode…
Chris had the chance to connect with one of our readers who recently competed in the Woodford Reserve cocktail competition. She offered to share her experience and insights with us on the podcast.
Kala’s Cocktails:
Fire and Spice
Notes of cherry, orange, and vanilla sing out while a small spicy kick sneaks in and lingers on the finish. The flavors remind me of growing up in Arizona, where the ice cream truck that daily visited our neighborhood served us these sticky, bittersweet Mexican lollipops made from tamarind and chilies. I enjoyed giving this memory new life in the form of this savory, velvety cocktail.
- 2 parts Woodford Reserve
- 1/2 part Ancho Reyes
- 1/2 part Cynar
- 1/2 part Carpano Antica
- 1-2 Drops Handmade Ancho Chili Bitters
- 1/3 Dropper Woodford Spiced Cherry Bitters
Stirred, served up in coupe. Garnish with Handmade Ancho Chili Brandied Cherries and Orange Zest
The Gray Ghost cocktail tells this story through flavor and smoke. Every ingredient is made to point the imbiber back to Woodford Double Oak. Laird’s Apple Jack Brandy offers a slightly sweet, lighter tone to play with the Double Oak. Brovo Amaro brings out cinnamon spices and an added richness. The Almond Demerara adds a nice viscosity while accenting the notes of almond in the Woodford Double Oak. I smoke the glassware with a Handmade Incense, made from Cardamom, Oak, and Almond Tea over a hand charred slab of oak wood. To round out the smoke, I zest a little orange oil over the top. I think the ghosts would be pleased.
- 1 1/2 parts Woodford Double Oak
- 1/2 part Brovo Amaro #1
- 1/2 part Laird’s Apple Jack
- 1/8 part Almond Demerera
- 2 Drops Handmade Cardamom Bitters
- 2 Dashes Angostura Bitters
Stirred, served on Ice Sphere. Garnish with Orange Zest and Handmade Incense (Oak powder, Cardamom, and Almond Tea) smoked rocks glass.
Stuff we Mentioned:
Find Kala on Instagram @kadellis, and here’s the link to our cocktail competitions page.
Was this Podcast helpful? Click Here to Give us a Rating in iTunes!
Thanks!
Your reviews really matter – they help more people find us in iTunes and help us improve this Podcast!
Thanks for Listening!
… and thanks again for Kala for sharing your story!
