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The Art of Drinking with Join Jules and Your Favorite Uncle

The Art of Drinking with Join Jules and Your Favorite Uncle

Di: Redd Rock Music LLC
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 The CEO of Spritz Season and Tik Tok's top mixologist, Julianna McIntosh (@Join_Jules) teams up with cocktail history buff and unknown home bartending guru, Uncle Brad (@cigarsNvino) to bring you The Art of Drinking: With Join_Jules And Your Favorite Uncle. A podcast for the cocktail enthusiast, aspiring mixologist, or kinda o.k. home bartender with big plans… or no plans. Each week you will learn how to make 2 drinks; a classic made “the right way” from your favorite uncle and a classic with a modern twist thanks to Join Jules. You will know exactly what you need to buy, and we promise there will be no secret or hard-to-make ingredients. We will also give you a few tips, to polish your home bartending game. Finally, because it's not enough to just make a great drink, you also need something interesting to say when you serve that drink. Uncle Brad is going to tell you a story about the history behind the cocktail or ingredients used. So, get ready to sip and enjoy your way into the weekend. Arte Cucina Enogastronomia Scienze sociali
Episodi
  • Ep. 135 Lost for over 75 years: The Champs-Elysees

    Ep. 135 Lost for over 75 years: The Champs-Elysees
    Mar 4 2026
    In 1925, an American novelist and a British food critic walked into a French restaurant in London and changed cocktail history; even if nobody noticed for about seventy-five years. This episode traces the remarkable origin story of the Champs-Élysées cocktail, beginning with the unlikely partnership behind Drinks - Long and Short, the book that first put the recipe to paper. We explore who Nina Toye really was (a supernatural thriller novelist, a Vogue contributor, and one of the few women of her era to put her name on a cocktail book, above her male co-author no less) and what her presence in this story tells us about how women have always thought about drinks differently. We follow the thread to A.H. Adair, whose role as drink-maker for chef Marcel Boulestin's celebrated London restaurant gives the book its true context: not a bartender's manual, but a love letter to a table, a season, and a moment. Along the way, Brad and Jules explore what it means that this drink (named not for a technique but for a feeling, a boulevard, a place you want to be) was born from a distinctly holistic way of thinking about cocktails. One that asked not what's the correct spec but who's there, what are we eating, and what does the occasion call for. It's a question that Nina Toye was answering in 1925, and one that the best home entertainers are still asking today. Plus: Cognac, Green Chartreuse, a French chef who famously hated cocktails, and a drink that disappeared for half a century before the craft cocktail renaissance brought it back to the glasses it always deserved. Champs Elysees Ingredients: 2oz Cognac – Pierre Ferrand Ambre 0.5oz Green Chartreuse – or a suitable alternate 0.75oz Fresh lemon juice 0.5oz Simple syrup 1 dash Agnostrua Bitters Add to a shaker and shake with ice. Double strain into a chilled coupe Garnish with a lemon tiwst Yuzu Champs Elysees Ingredients: 1 oz Japanese whisky, Suntori Toki ½ oz Cognac ½ oz Green Chartreuse ¾ oz yuzu 1/2 oz honey 2:1 to help balance the yuzu tartness Add to a shaker and shake with ice. Double strain into a coupe Garnish with a dehydrated citrus wheel Optional: dust the rim with a citrus sugar salt TIP: Citrus ins and outs 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 Learn more about your ad choices. Visit megaphone.fm/adchoices
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    50 min
  • Ep. 134 From Corsets to Keg Stands: The Jello Shot's Unlikely Journey

    Ep. 134 From Corsets to Keg Stands: The Jello Shot's Unlikely Journey
    Feb 25 2026
    Before you slurp another jello shot out of a plastic cup, you might want to know where it actually came from... and it's not a frat house basement. Uncle Brad traces the surprisingly sophisticated history of alcoholic gelatin, from medieval banquet halls where aspic was the ultimate flex of wealth and status, to Victorian dinner parties where wine jellies were prescribed as health food, to the 1950s era of genuinely horrifying savory gelatin molds (yes, tuna in lemon Jell-O is a real thing), all the way to the spring break culture that turned it into party fuel. It's one of the great social reversals in food history; the same basic dish went from the most refined thing you could serve at a dinner party to the least, in about 150 years. Jules brings it all the way back around with a modern craft take that proves jello shots can actually be good. Whether you're a Victorian lady or a college sophomore, there's something here for you. Want to party like it’s the 1800’s? Here’s a killer recipie for a champagne gelitan cake courtsey of the Jello Mold Mistress https://jellomoldmistress.com/2009/08/24/sparkling-champagne-mold/ TIP: How to build your ideal Jello-shot 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 Learn more about your ad choices. Visit megaphone.fm/adchoices
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    Non ancora noto
  • Ep. 133 Sugar, Bitters, and a Sequel: The Champagne Cocktail

    Ep. 133 Sugar, Bitters, and a Sequel: The Champagne Cocktail
    Feb 18 2026
    In part one of a two-part history series, Uncle Brad traces the origins of one of the oldest cocktails on record, connecting its lineage directly to the Old Fashioned, explaining why 19th century Americans were drinking cocktails with their eggs and toast, and uncovering a surprising twist: the way we make this drink today is essentially the inverse of how it was originally prepared. The history of champagne itself is a story big enough to deserve its own episode - we'll get into that next week. Chill your coupe, make sure your champagne is cold, and stay tuned - this is only the beginning. Champagne Cocktail Take 1 sugar and place it on your barspoon Add 2 – 3 dashes of Angostura bitters to the cube Fill a chilled champagne flute or coupe glass ½ way with Brut champagne Drop it the sugar cube into your glass and top off with more champagne No garnish needed The Art of Drinking IG: @theartofdrinkingpodcast Website: www.theartofdrinkingpodcast.com Join Jules IG: @join_jules TikTok: @join_jules Website: joinjules.com Uncle Brad IG: @favorite_uncle_brad This is a Redd Rock Music Podcast IG: @reddrockmusic www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices
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    40 min
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