Welcome to Cocktology Tonight, quite probably the worlds first follow-along-at-home cocktail making podcast!! My name is Anna Jull, and I’ve been making cocktails at home since the fall of 2018. I learned nearly all that I know from YouTube channels. Eventually, I became frustrated that I could not make the drink as the video plays, as my eyes needed to be on my work, and the pacing of the explanations aren’t designed to be followed along with. You don’t have to feel this frustration, because you have this podcast! I’ll do my best to keep the pace casual, and say what I’m doing before I do it.
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Welcome to Cocktology Tonight, quite probably the worlds first follow-along-at-home cocktail making podcast!! My name is Anna Jull, and I’ve been making cocktails at home since the fall of 2018. I learned nearly all that I know from YouTube channels. Eventually, I became frustrated that I could not make the drink as the video plays, as my eyes needed to be on my work, and the pacing of the explanations aren’t designed to be followed along with. You don’t have to feel this frustration, because you have this podcast! I’ll do my best to keep the pace casual, and say what I’m doing before I do it.
You will need: gin, Cointreau, lemon juice, raspberry syrup (recipe in the feed under season 1) Welcome to Cocktology Tonight, quite possibly the world’s first follow-along-at-home cocktail making podcast! Tonight we’re making the original, the senior, the nametwin to that mix from -that show-! The 1934 Cosmo is a powerful, bright, visually stunning ultimate crowd pleaser perfect for literally any occasion where you want to show off but don’t want to work too hard. This crisp little liquid flower will ensure that each of your dinner parties is better attended than the one before! Please use alcohol responsibly, and follow your local drinking age laws.
Cocktology Tonight!
Welcome to Cocktology Tonight, quite probably the worlds first follow-along-at-home cocktail making podcast!! My name is Anna Jull, and I’ve been making cocktails at home since the fall of 2018. I learned nearly all that I know from YouTube channels. Eventually, I became frustrated that I could not make the drink as the video plays, as my eyes needed to be on my work, and the pacing of the explanations aren’t designed to be followed along with. You don’t have to feel this frustration, because you have this podcast! I’ll do my best to keep the pace casual, and say what I’m doing before I do it.
