The Happy Hour crew's on location at Ventiki: Tiki Lounge and Lanai. This episode is full of high powered cocktails and a Tiki drink history!
Joby, Curtis and Jason taste their way through Sierra Nevada Brewing Company's Beer Camp, 12 pack sampler. Lots of great tasting notes, a few pairing suggestions and some good buddy time.
Joby and Curtis spend the evening at Poseidon Brewing Company, Ventura's newest brewery, and visit with Vinita Anand (owner), Brian Oliver (owner) and Reno King (brewer) about their history, brewhouse specs, and future plans.
Oh, and we drink a lot of their beer!
Jeffers Richardson and Jim Crooks from Firestone Walker's Barrelworks program, entertain a capacity crowd in the BH101 studios.
Happy Hour w/ Joby & Curtis hosts Ian Cutler, owner and head distiller of Cutler's Artisan Spirits. Cutler's is based in Santa Barbara, CA and can be found at cutlersartisan.com.
Jamil Zainasheff, the Pope himself, joins Joby and Curtis for a discussion of beer, homebrewing, beer evaluating and ... beer. Our live studio audience keeps us rolling with excellent questions and Curtis tries to keep his gushing to a minimum.
Easter and 4/20 collide in this episode that features old and new friends, peeps, and cocktails - not necessarily mixed or in that order. No on-air herb enjoyment!
Rick Haught, fellow beer geek and the guy responsible for making Curtis a HopHead, joins Joby, Curtis and Jason in this special Easter edition.
Unfortunately, audio/video technical problems plagued the first 5 minutes of the show so the show begins mid thought while we are contemplating whether or not Hop Devil (the hoppy beer Rick first served to Curtis) is still as hoppy as we remember.
• 1 1/2 oz. vodka
• 1/2 oz. triple sec
• 1/4 oz. blue Curaçao
• Orange peel (for garnish)
Shake ingredients well.
Strain into a chilled martini glass.
Place the orange peel around the glass and drink!
Rim a martini glass with thick simple syrup and then dip into dyed green coconut flakes, then adorn with a little marshmallow peep. Think of it as your very own adult Easter Basket, but instead of being filled with candy, it’s filled with booze!
Prepare the glasses ahead of time and put them on a tray decorated with jelly beans and other seasonal delights for a stunning effect.
For the cocktail:
* 1 1/2 ounces Cherry Vodka
* 1/2 ounce Triple Sec
* 3 ounces Half and Half or Milk
* Dash Grenadine
Shake with ice until chilled. Pour into decorated glasses and serve.
Kevin Pratt, brewmaster at Santa Barbara Brewing Company joins us for last call and shares his opinion of IPA's and homebrew.
Gary Stewart, of Four Brix Winery, shares his passion for wine and some delicious wines. We discuss Gary's home winemaking roots and how he became a professional winemaker.
James Carling from Ventura Limoncello shares his knowledge and enthusiasm for craft distilled products.
Click the Ventura Limoncello logo to learn more about limoncello or find a limoncello recipe.