Beautiful Booze

This week on the show we talk to Natalie from Beautiful Booze.  She travels the world taking amazing photos of her boozy adventures.   She talks to us from Italy.

We’ll talk about cocktail photography and also hear about how she travels full time.

Cocktail of the Week:
I was inspired by a post on Natalie’s Beautiful Booze web site.  She did a Burnt Citrus Margarita.

I had a bag of Mandarin Oranges so I thought I’d grill a couple of those and juice them.  I just cut them in half and sprinkled a little turbinado sugar and grilled them on the BBQ for a few minutes.  I also made some Mandarin Orange round slices for garnish and grilled them as well.

Natalie, founder of Beautiful Booze

Grilled Mandarin Margarita:
·      2 oz Reposado Tequila
·      1/2 oz Grand Marnier
·      1 oz Grilled Mandarin Orange Juice
·      1 oz of freshly squeezed lime juice.
·      1/2 oz Simple Syrup
·      2 Dashes Orange Bitters
·      Black Lava Sea Salt for rimming glasses
·      Grilled Mandarin Orange Round for garnish

Rim outside of glasses with Sea Salt, leaving a portion of the glass un-rimmed.  Shake all liquid ingredients with ice.  Add fresh ice to rimmed glasses.  Strain drink into prepared glasses.  Garnish with Orange Round.

* See our original featured cocktail recipe of the month "Auntie Meg's Mocha" here *

Book of the Week:
Drinking Distilled – A User’s Manual by Jeffrey Morgenthaler.
Mr. Morgenthaler’s new book Drinking Distilled – A User’s Manual is, as it says in the title it’s a USER’S Manual.  It’s mostly about how to drink like a grown up.  There are sections on what to drink when, and for what occasions, how to act in a bar, (should you use your phone at a bar, is it ok send someone a drink at a bar?)
You may have heard me recommend his first book The Bar Book.  It is the first book I recommend when someone asks me for a “learn how to Bartender book”.  Not just recipes – it’s a manual of how to Bartend.
Jeffrey Morgenthaler was our guest on Bartender Journey on podcast #113

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Toast of the Week:
To the thirst yet to come.