This week, we are still with Amy Hateley and Jak Syn as we continue discussing the world of chain restaurants and their drinking culture! Join us as we talk about disco drinks, the surprising mixology of TGI Fridays, and the nostalgia inherent in so many of these places. Join us for all of this and more!

Cocktail discussed:

Claqueur de l'Alibamon

1 oz. Belvedere Vodka

¾ oz. Spirit Works Barrel Reserve Sloe Gin

½ oz. Uncle Nearest 1884 Small Batch Whiskey

¼ oz. Luxardo Apricot Liqueur

2 oz. fresh orange juice

Almond Creek Vineyards Almond Flavored Sparkling Wine

Combine all ingredients save the almond sparkling wine in a cocktail shaker with ice, and shake vigorously until ice forms on the outside of the shaker. Strain into a highball glass, top with the sparkling wine, and serve.

This week we are joined again by the wonderful Amy Hateley, and for the first time by Jak Syn, as we explore the wide world of chain restaurants, and the drinks that you can find there! In this first part, we discuss what exactly makes a chain a chain, how chain restaurants are older than we think, and how liquor has always been tied into them! Join us for all this and more on this week's Breaking Spirits!

Cocktail Discussed:

Pimm's Cup

1 ½ oz. Pimm's Cup No. 1

½ oz. Red Door Highland Gin

¼ oz. Malahat Ginger Rum

½ oz. fresh orange juice

½ oz. fresh lemon juice

San Pellegrino Lemon Soda to top

Combine all ingredients other than the lemon soda in one half of a cocktail shaker with ice. Roll the contents of the shaker into the other half, and pour back to the first half. Repeat the process 4 to 5 times, until well chilled. Strain the contents of the shaker into a highball glass filled with fresh ice, and top with the lemon soda. Garnish generously with fresh fruits, berries, and a sprig of mint, and serve.

This week, we're still with the Rum Champion, Bryan Inman, as we continue to explore the world of California rum! We move into California's modern history with rum, from the tiki boom to the craft spirits revolution. Join us as we taste our way through the state, and talk about the history and much more!

Cocktail discussed:

Fata Pacifica

¾ oz. lime juice

¼ oz. Bethel Road Distillery Nocino

½ oz. Goleta Red Orange Java Overproof Liqueur

2 oz. Parlor Cay Rum

Combine all ingredients in a shaker with twelve oz. of crushed ice, and one larger agitator cube. Shake until the shaker tin frosts over, and pour the contents into a rocks glass. Garnish with a spent lime shell and a sprig of mint, and serve.

Spirits Discussed:

Bethel Road Distillery Nocino

Parlor Cay Rum

Goleta Red Orange Java Overproof Liqueur

Goleta Red 'Fogo Branco'

Rapscallion Spirits Amburana Rum

Liberty Call Navy Strength White Rum

Rum et. al. Baseline