Cheering Or Mourning Election Results? Mail-Order Cocktails Head Your Way
On a Bender: Bender's Rye Launches the New 'It' Whiskey
DIY Gifts: Homemade Manhattan Cocktails
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Each service has a different take on the model. Some, like Cocktail Courier, deliver mini bottles of alcohol — just enough to make the featured recipe, like the ingredients for an Orange Mule (above).","publishDate":1478728741,"status":"inherit","parent":113622,"modified":1478729115,"caption":"As meal kits gain market share, craft cocktail subscription boxes have followed. Each service has a different take on the model. Some, like Cocktail Courier, deliver mini bottles of alcohol — just enough to make the featured recipe, like the ingredients for an Orange Mule.","credit":"Jeff Schear","description":"As meal kits gain market share, craft cocktail subscription boxes have followed. Each service has a different take on the model. 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After spending time in Boston developing recipes for America's Test Kitchen and pretending to be a New Englander, she moved to sunny Berkeley. Here she works as a personal chef and food writer, covering topics ranging from taco trucks to modernist cookbooks. 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Mail-Order Cocktails Head Your Way","publishDate":1478729257,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Drowning your sorrows or celebrating last night's election results with booze? If fancy mixed drinks are your tipple of choice, there's no need to leave the house to imbibe. Craft cocktails are now coming to your mailbox.\u003c/p>\n\u003cp>As meal kits have gained market share — Technomic, a food consulting firm, estimates that the market for meal kit subscriptions will grow up to a total market of $5 billion by 2025 — cocktail subscription boxes have followed.\u003c/p>\n\u003cp>The concepts are similar: Just as companies like Blue Apron (which supports NPR) curate all of the ingredients for make-at-home meals, new players like SaloonBox, \u003ca href=\"https://www.cocktailcourier.com/\">Cocktail Courier\u003c/a> and \u003ca href=\"https://www.craftedtaste.com/\">Crafted Taste\u003c/a> are assembling and shipping subscription kits containing all of the ingredients for craft cocktails straight to your door.\u003c/p>\n\u003cp>\"Mixology is intimidating,\" says Samantha Spector, founder and CEO of \u003ca href=\"https://saloonbox.com/\">SaloonBox\u003c/a>, a San Francisco-based service that launched in 2015. \"People love the idea of making craft cocktails but don't think it's something they can do at home.\"\u003c/p>\n\u003cp>These craft cocktail subscription startups are working to change that.\u003c/p>\n\u003cfigure id=\"attachment_113624\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd.jpg\">\u003cimg class=\"size-full wp-image-113624\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd.jpg\" alt=\""We're not just sending a bunch of ingredients and a recipe," explains founder and CEO of Crafted Taste, Kat Rudberg. "We want our subscribers to get a cocktail education."To that end, its kits feature recipes for drinks ranging from classic to creative and information on bartending techniques.\" width=\"1996\" height=\"1332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd.jpg 1996w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-520x347.jpg 520w\" sizes=\"(max-width: 1996px) 100vw, 1996px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"We're not just sending a bunch of ingredients and a recipe,\" explains founder and CEO of Crafted Taste, Kat Rudberg. \"We want our subscribers to get a cocktail education.\"To that end, its kits feature recipes for drinks ranging from classic to creative and information on bartending techniques. \u003ccite>(Kelley Jordan Photography/Crafted Taste)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Alexandra Sklansky, spokesperson for the American Craft Spirits Association, calls subscription kits \"a natural extension of the craft cocktail movement.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The kits, she believes, appeal to fans of artisan spirits and the maker movement. And, because sales of sample-size bottles are rare and spirits tastings are, in some states, illegal, cocktail subscription kits allow tipplers to discover new drinks and small batch brands without splashing out for a big bottle of unfamiliar booze.\u003c/p>\n\u003cp>\"It's all about creativity and experimentation,\" Sklansky says.\u003c/p>\n\u003cp>The same can be said for the creation of cocktail kits.\u003c/p>\n\u003cp>Each subscription service has a different take on the model. Some, like SaloonBox and Cocktail Courier, deliver mini bottles of alcohol — just enough to make the featured recipe. Others, like Crafted Taste, ship craft cocktail ingredients with full-sized bottles of spirits to help subscribers build their bars.\u003c/p>\n\u003cp>The fees range from $50 for ingredients to make up to four cocktails, to $185 per month for full-sized bottles of premium alcohol and mixers.\u003c/p>\n\u003cfigure id=\"attachment_113625\" class=\"wp-caption aligncenter\" style=\"max-width: 2650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543.jpg\">\u003cimg class=\"size-full wp-image-113625\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543.jpg\" alt=\"A margarita kit from Cocktail Courier.\" width=\"2650\" height=\"1878\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543.jpg 2650w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-768x544.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-1020x723.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-1180x836.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-960x680.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-375x266.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-520x369.jpg 520w\" sizes=\"(max-width: 2650px) 100vw, 2650px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A margarita kit from Cocktail Courier. \u003ccite>(Jeff Schear/Cocktail Courier)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For subscribers, the kits are about more than the fixings for creative cocktails.\u003c/p>\n\u003cp>\"We're not just sending a bunch of ingredients and a recipe,\" explains Kat Rudberg, founder and CEO of Crafted Taste. \"We want our subscribers to get a cocktail education.\"\u003c/p>\n\u003cp>To that end, Crafted Taste's kits feature recipes for drinks ranging from classic to creative. Past kits have included Classic Mojito and Just Beet It, a cocktail made with vodka, beet and carrot shrub and ginger syrup. There's also information on bartending techniques, including the reasons some drinks are shaken, not stirred and when a drink should be poured through a strainer.\u003c/p>\n\u003cp>While \"ecommerce for alcohol is on fire,\" according to Scott Goldman, co-founder of Cocktail Courier, selling craft cocktail subscription kits is complicated.\u003c/p>\n\u003cp>It's illegal to ship alcohol to 14 states: Alaska, Alabama, Arkansas, Delaware, Hawaii, Kentucky, Mississippi, North Dakota, New Hampshire, Oklahoma, Pennsylvania, Rhode Island, South Dakota and Utah. Creative companies get around the restrictions in these \"controlled states\" by offering lower-priced kits with all of the ingredients except alcohol.\u003c/p>\n\u003cp>Even in states where alcohol deliveries are permitted, companies still cannot sell or ship direct-to-consumer and must, instead, partner with licensed liquor retailers that handle fulfillment.\u003c/p>\n\u003cp>Despite the challenges, Rudberg says, \"the market is out there. We've seen a lot of competitors come in, because the cocktail renaissance is going strong.\"\u003c/p>\n\u003cp>The market for make-at-home cocktail kits might be strong, but Goldman is confident that the subscription services will not keep people from going out for drinks.\u003c/p>\n\u003cp>\"There is nothing like the experience of going to a bar and ordering a cocktail. The atmosphere and the conversation with the bartender can't be re-created at home,\" he says. But \"people are always going to drink at home and, when they do, we want them to drink well.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Jodi Helmer is a North Carolina journalist and beekeeper who frequently writes about food and farming. Copyright 2016 \u003ca href=\"//www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Craft cocktail kits allow tipplers to explore new drinks and small brands without splashing out for a big bottle of booze.","status":"publish","parent":0,"modified":1480708962,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":745},"headData":{"title":"Cheering Or Mourning Election Results? Mail-Order Cocktails Head Your Way | KQED","description":"Craft cocktail kits allow tipplers to explore new drinks and small brands without splashing out for a big bottle of booze.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Cheering Or Mourning Election Results? Mail-Order Cocktails Head Your Way","datePublished":"2016-11-09T22:07:37.000Z","dateModified":"2016-12-02T20:02:42.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"113622 http://ww2.kqed.org/bayareabites/?p=113622","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/11/09/cheering-or-mourning-election-results-mail-order-cocktails-head-your-way/","disqusTitle":"Cheering Or Mourning Election Results? Mail-Order Cocktails Head Your Way","nprByline":"Jodi Helmer, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Jeff Schear","nprStoryId":"501065363","nprApiLink":"http://api.npr.org/query?id=501065363&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/11/09/501065363/cheering-or-mourning-election-results-mail-order-cocktails-head-your-way?ft=nprml&f=501065363","nprRetrievedStory":"1","nprPubDate":"Wed, 09 Nov 2016 15:48:00 -0500","nprStoryDate":"Wed, 09 Nov 2016 14:51:00 -0500","nprLastModifiedDate":"Wed, 09 Nov 2016 15:48:00 -0500","path":"/bayareabites/113622/cheering-or-mourning-election-results-mail-order-cocktails-head-your-way","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Drowning your sorrows or celebrating last night's election results with booze? If fancy mixed drinks are your tipple of choice, there's no need to leave the house to imbibe. Craft cocktails are now coming to your mailbox.\u003c/p>\n\u003cp>As meal kits have gained market share — Technomic, a food consulting firm, estimates that the market for meal kit subscriptions will grow up to a total market of $5 billion by 2025 — cocktail subscription boxes have followed.\u003c/p>\n\u003cp>The concepts are similar: Just as companies like Blue Apron (which supports NPR) curate all of the ingredients for make-at-home meals, new players like SaloonBox, \u003ca href=\"https://www.cocktailcourier.com/\">Cocktail Courier\u003c/a> and \u003ca href=\"https://www.craftedtaste.com/\">Crafted Taste\u003c/a> are assembling and shipping subscription kits containing all of the ingredients for craft cocktails straight to your door.\u003c/p>\n\u003cp>\"Mixology is intimidating,\" says Samantha Spector, founder and CEO of \u003ca href=\"https://saloonbox.com/\">SaloonBox\u003c/a>, a San Francisco-based service that launched in 2015. \"People love the idea of making craft cocktails but don't think it's something they can do at home.\"\u003c/p>\n\u003cp>These craft cocktail subscription startups are working to change that.\u003c/p>\n\u003cfigure id=\"attachment_113624\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd.jpg\">\u003cimg class=\"size-full wp-image-113624\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd.jpg\" alt=\""We're not just sending a bunch of ingredients and a recipe," explains founder and CEO of Crafted Taste, Kat Rudberg. "We want our subscribers to get a cocktail education."To that end, its kits feature recipes for drinks ranging from classic to creative and information on bartending techniques.\" width=\"1996\" height=\"1332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd.jpg 1996w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftedtaste-30-x_custom-86a60c086c2bb9c6cbc7fb5499e3067dd03805fd-520x347.jpg 520w\" sizes=\"(max-width: 1996px) 100vw, 1996px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"We're not just sending a bunch of ingredients and a recipe,\" explains founder and CEO of Crafted Taste, Kat Rudberg. \"We want our subscribers to get a cocktail education.\"To that end, its kits feature recipes for drinks ranging from classic to creative and information on bartending techniques. \u003ccite>(Kelley Jordan Photography/Crafted Taste)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Alexandra Sklansky, spokesperson for the American Craft Spirits Association, calls subscription kits \"a natural extension of the craft cocktail movement.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The kits, she believes, appeal to fans of artisan spirits and the maker movement. And, because sales of sample-size bottles are rare and spirits tastings are, in some states, illegal, cocktail subscription kits allow tipplers to discover new drinks and small batch brands without splashing out for a big bottle of unfamiliar booze.\u003c/p>\n\u003cp>\"It's all about creativity and experimentation,\" Sklansky says.\u003c/p>\n\u003cp>The same can be said for the creation of cocktail kits.\u003c/p>\n\u003cp>Each subscription service has a different take on the model. Some, like SaloonBox and Cocktail Courier, deliver mini bottles of alcohol — just enough to make the featured recipe. Others, like Crafted Taste, ship craft cocktail ingredients with full-sized bottles of spirits to help subscribers build their bars.\u003c/p>\n\u003cp>The fees range from $50 for ingredients to make up to four cocktails, to $185 per month for full-sized bottles of premium alcohol and mixers.\u003c/p>\n\u003cfigure id=\"attachment_113625\" class=\"wp-caption aligncenter\" style=\"max-width: 2650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543.jpg\">\u003cimg class=\"size-full wp-image-113625\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543.jpg\" alt=\"A margarita kit from Cocktail Courier.\" width=\"2650\" height=\"1878\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543.jpg 2650w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-768x544.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-1020x723.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-1180x836.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-960x680.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-375x266.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/margarita-kit-don-julio-81_custom-dc1e65966bb373f5fd51b4cfa8f7d2b563ce6543-520x369.jpg 520w\" sizes=\"(max-width: 2650px) 100vw, 2650px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A margarita kit from Cocktail Courier. \u003ccite>(Jeff Schear/Cocktail Courier)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For subscribers, the kits are about more than the fixings for creative cocktails.\u003c/p>\n\u003cp>\"We're not just sending a bunch of ingredients and a recipe,\" explains Kat Rudberg, founder and CEO of Crafted Taste. \"We want our subscribers to get a cocktail education.\"\u003c/p>\n\u003cp>To that end, Crafted Taste's kits feature recipes for drinks ranging from classic to creative. Past kits have included Classic Mojito and Just Beet It, a cocktail made with vodka, beet and carrot shrub and ginger syrup. There's also information on bartending techniques, including the reasons some drinks are shaken, not stirred and when a drink should be poured through a strainer.\u003c/p>\n\u003cp>While \"ecommerce for alcohol is on fire,\" according to Scott Goldman, co-founder of Cocktail Courier, selling craft cocktail subscription kits is complicated.\u003c/p>\n\u003cp>It's illegal to ship alcohol to 14 states: Alaska, Alabama, Arkansas, Delaware, Hawaii, Kentucky, Mississippi, North Dakota, New Hampshire, Oklahoma, Pennsylvania, Rhode Island, South Dakota and Utah. Creative companies get around the restrictions in these \"controlled states\" by offering lower-priced kits with all of the ingredients except alcohol.\u003c/p>\n\u003cp>Even in states where alcohol deliveries are permitted, companies still cannot sell or ship direct-to-consumer and must, instead, partner with licensed liquor retailers that handle fulfillment.\u003c/p>\n\u003cp>Despite the challenges, Rudberg says, \"the market is out there. We've seen a lot of competitors come in, because the cocktail renaissance is going strong.\"\u003c/p>\n\u003cp>The market for make-at-home cocktail kits might be strong, but Goldman is confident that the subscription services will not keep people from going out for drinks.\u003c/p>\n\u003cp>\"There is nothing like the experience of going to a bar and ordering a cocktail. The atmosphere and the conversation with the bartender can't be re-created at home,\" he says. But \"people are always going to drink at home and, when they do, we want them to drink well.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Jodi Helmer is a North Carolina journalist and beekeeper who frequently writes about food and farming. Copyright 2016 \u003ca href=\"//www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/113622/cheering-or-mourning-election-results-mail-order-cocktails-head-your-way","authors":["byline_bayareabites_113622"],"categories":["bayareabites_1244","bayareabites_4084","bayareabites_10916"],"tags":["bayareabites_11940","bayareabites_12542"],"featImg":"bayareabites_113623","label":"bayareabites"},"bayareabites_78553":{"type":"posts","id":"bayareabites_78553","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78553","score":null,"sort":[1394299832000]},"guestAuthors":[],"slug":"on-a-bender-benders-rye-launches-the-new-it-whiskey","title":"On a Bender: Bender's Rye Launches the New 'It' Whiskey","publishDate":1394299832,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78937\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Benders_Detail_Front.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Benders_Detail_Front.jpg\" alt=\"The new bottle designed by Carl Bender. Photo: Courtesy of Bender's Rye\" width=\"1280\" height=\"854\" class=\"size-full wp-image-78937\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The new bottle designed by Carl Bender. Photo: Courtesy of Bender's Rye\u003c/figcaption>\u003c/figure>\n\u003cp>Rye is making a comeback. The brown spirit, once seen as fit only for the frontier saloon, is taking its place among the small-batch bourbons and single-malt whiskeys behind the bars at hip watering holes across the country. \u003c/p>\n\u003cp>What makes rye different than other whiskeys? Quite simply, the grain: just as bourbon must be made from at least 51% corn, so rye must be made from at least 51% rye, which adds its own distinctive taste. In a \u003ca href=\"http://www.nytimes.com/2014/02/02/magazine/theres-a-reason-that-rye-is-having-a-moment.html\"> recent column\u003c/a> for the \u003cem>New York Times,\u003c/em> bartender-writer Rosie Schaap claimed rye's \"dryness and earthiness...spice and faint sourness\" was quite irresistible to her, as was its \"wonderful chewiness.\" \u003c/p>\n\u003cp>So now's your chance to get bragging rights for the next cool thing. Even better, small-batch ryes can still be had for a reasonable price, especially compared to cult-status bourbons like \u003ca href=\"http://oldripvanwinkle.com/\">Pappy Van Winkle\u003c/a>. The latest addition to the rapidly-expanding rye pantheon is \u003ca href=\"http://bendersrye.com/\">Bender's Rye\u003c/a> out of San Francisco. Just launched in November 2013, this complex, 96-proof spirit is made to stand up and be counted in a cocktail, whether it's paired with sweet vermouth in a classic Manhattan or laced with absinthe and a dash of bitters in a Sazerac. Notes of dried apricot, toffee, and orange show up in a sip of remarkable smoothness for the proof. \u003c/p>\n\u003cp>The rye is produced by the two-man team of Christopher Cohen and Carl Bender. Bender, a graphic designer and artist, is responsible for the brand's whimsical, approachable labeling. The stylized face on the bottle -- complete with watchcap, beard, and pipe -- is based on Bender. The liquor-world savvy comes from the Saskatchewan-born Cohen, who has worked in marketing for numerous beverage companies, including both St. Germain (of elderflower-liqueur fame) and Fever-tree, makers of high-end mixers like tonic water and ginger ale. \u003c/p>\n\u003cfigure id=\"attachment_78939\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_0887.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_0887-768x1024.jpg\" alt=\"Carl Bender and Christopher Cohen. Photo: Courtesy of Bender's Rye\" width=\"768\" height=\"1024\" class=\"size-large wp-image-78939\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carl Bender and Christopher Cohen. Photo: Nancy Rothstein\u003c/figcaption>\u003c/figure>\n\u003cp>The whiskey starts with Canadian-grown grains that are distilled, aged, and custom-blended to order by a distillery in Alberta. Cohen and Bender spent months working on the blend, eventually tasting 52 different combinations before settling on the current Bender's Rye blend. The barrels are sent from the Canadian distillery to a local distillery that also makes such San Francisco-themed spirits as \u003ca href=\"http://www.raffdistillerie.com/absinthe.html\">Emperor Norton Absinthe\u003c/a> and \u003ca href=\"http://www.raffdistillerie.com/gin.html\">Bummer and Lazarus Gin\u003c/a> (named after Norton's dogs). There, it's blended with Hetch Hetchy's finest snowmelt (that's SF tap water to you) and bottled--about 3248 bottles for this batch. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The next batch, we're actually buying some barrels at various char and toast levels, and we're going to experiment. So the next batch is going to be slightly different--we're going to age some of it, again, anywhere from three to six months,\" said Cohen.\u003c/p>\n\u003cp>It's really all about their palates, they agree. \"We had a joke in the beginning that if this doesn't work out, we'd have a lifetime supply of something we liked,\" said Cohen. Sitting at Berkeley's Revival Bar and Kitchen, they were tasting what ended up being their final blend. \"It was a little bit edgy,\" remembered Cohen, of their 85% rye/15% corn mix. \"The corn adds a certain kind of funky energy; you don't want to add too much or it can overpower the rye.\" They had a moment of wondering if they should follow the crowd, and make a rye that tasted more like the popular ryes already on the market. But only a moment; instead, they stuck with their own blend, trusting that customers, once they'd tasted it, would come back for something unique. \u003c/p>\n\u003cfigure id=\"attachment_78938\" class=\"wp-caption aligncenter\" style=\"max-width: 683px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Benders_OnBoard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Benders_OnBoard-683x1024.jpg\" alt=\"Bender's Rye. Photo: Courtesy of Bender's Rye\" width=\"683\" height=\"1024\" class=\"size-large wp-image-78938\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bender's Rye. Photo: Courtesy of Bender's Rye\u003c/figcaption>\u003c/figure>\n\u003cp>Already, Bender's has been catching on with local bartenders. It's on the bar at La Folie, Park Tavern, Dogpatch Saloon, Credo, 83 Proof, Perry's, Cigar Bar and Grill in San Francisco, and in the East Bay, at Pican, the Hotsy Totsy Club, and Ramen Shop. They've found it to be particularly popular with women, but San Francisco's overall creative spirit and willingness to get in on the next new thing has made the city a friendly place to find homes for those 3000+ bottles. Eventually, they hope to devote themselves full-time to the project; so far, they both work other jobs and take care of Bender's in their free time. \u003c/p>\n\u003cp>As for cocktails, rye shows off best in straightforward, spirit-dominated drinks that let its raspy, leather-and-toffee notes come to the fore. The Brain Duster, below, is a high-octane collision between two classic rye cocktails, the Manhattan and the Sazerac. \u003c/p>\n\u003cp>\u003cstrong>Brain Duster\u003c/strong>\u003cbr>\n\u003cem>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0988773104/kqedorg-20\">The Art of Vintage Cocktails\u003c/a>, by Stephanie Rosenbaum\u003c/em>\u003cbr>\nWith its autumn-leaf color and rye-and-vermouth base, this 1895 cocktail from the original Waldorf-Astoria hotel in New York City, could easily pass for a Manhattan. But add an ounce of absinthe and the Brain Duster is revealed as an entirely different--and much more lethal--drink.\u003c/p>\n\u003cp>1 oz rye whiskey\u003cbr>\n1 oz absinthe\u003cbr>\n1 oz sweet vermouth\u003cbr>\nDash of bitters\u003cbr>\nTwist of lemon peel, for garnish\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Combine rye, absinthe, vermouth, and bitters in a mixing glass with ice. Stir well. Strain into a chilled cocktail glass. Garnish with lemon twist. \u003c/p>\n\n","blocks":[],"excerpt":"Move over, bourbon: rye whiskey is making a comeback. Stephanie Rosenbaum talks to founders Carl Bender and Christopher Cohen of San Francisco's new Bender's Rye.","status":"publish","parent":0,"modified":1398376455,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":906},"headData":{"title":"On a Bender: Bender's Rye Launches the New 'It' Whiskey | KQED","description":"Move over, bourbon: rye whiskey is making a comeback. Stephanie Rosenbaum talks to founders Carl Bender and Christopher Cohen of San Francisco's new Bender's Rye.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"On a Bender: Bender's Rye Launches the New 'It' Whiskey","datePublished":"2014-03-08T17:30:32.000Z","dateModified":"2014-04-24T21:54:15.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"78553 http://blogs.kqed.org/bayareabites/?p=78553","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/08/on-a-bender-benders-rye-launches-the-new-it-whiskey/","disqusTitle":"On a Bender: Bender's Rye Launches the New 'It' Whiskey","path":"/bayareabites/78553/on-a-bender-benders-rye-launches-the-new-it-whiskey","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78937\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Benders_Detail_Front.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Benders_Detail_Front.jpg\" alt=\"The new bottle designed by Carl Bender. Photo: Courtesy of Bender's Rye\" width=\"1280\" height=\"854\" class=\"size-full wp-image-78937\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The new bottle designed by Carl Bender. Photo: Courtesy of Bender's Rye\u003c/figcaption>\u003c/figure>\n\u003cp>Rye is making a comeback. The brown spirit, once seen as fit only for the frontier saloon, is taking its place among the small-batch bourbons and single-malt whiskeys behind the bars at hip watering holes across the country. \u003c/p>\n\u003cp>What makes rye different than other whiskeys? Quite simply, the grain: just as bourbon must be made from at least 51% corn, so rye must be made from at least 51% rye, which adds its own distinctive taste. In a \u003ca href=\"http://www.nytimes.com/2014/02/02/magazine/theres-a-reason-that-rye-is-having-a-moment.html\"> recent column\u003c/a> for the \u003cem>New York Times,\u003c/em> bartender-writer Rosie Schaap claimed rye's \"dryness and earthiness...spice and faint sourness\" was quite irresistible to her, as was its \"wonderful chewiness.\" \u003c/p>\n\u003cp>So now's your chance to get bragging rights for the next cool thing. Even better, small-batch ryes can still be had for a reasonable price, especially compared to cult-status bourbons like \u003ca href=\"http://oldripvanwinkle.com/\">Pappy Van Winkle\u003c/a>. The latest addition to the rapidly-expanding rye pantheon is \u003ca href=\"http://bendersrye.com/\">Bender's Rye\u003c/a> out of San Francisco. Just launched in November 2013, this complex, 96-proof spirit is made to stand up and be counted in a cocktail, whether it's paired with sweet vermouth in a classic Manhattan or laced with absinthe and a dash of bitters in a Sazerac. Notes of dried apricot, toffee, and orange show up in a sip of remarkable smoothness for the proof. \u003c/p>\n\u003cp>The rye is produced by the two-man team of Christopher Cohen and Carl Bender. Bender, a graphic designer and artist, is responsible for the brand's whimsical, approachable labeling. The stylized face on the bottle -- complete with watchcap, beard, and pipe -- is based on Bender. The liquor-world savvy comes from the Saskatchewan-born Cohen, who has worked in marketing for numerous beverage companies, including both St. Germain (of elderflower-liqueur fame) and Fever-tree, makers of high-end mixers like tonic water and ginger ale. \u003c/p>\n\u003cfigure id=\"attachment_78939\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_0887.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_0887-768x1024.jpg\" alt=\"Carl Bender and Christopher Cohen. Photo: Courtesy of Bender's Rye\" width=\"768\" height=\"1024\" class=\"size-large wp-image-78939\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carl Bender and Christopher Cohen. Photo: Nancy Rothstein\u003c/figcaption>\u003c/figure>\n\u003cp>The whiskey starts with Canadian-grown grains that are distilled, aged, and custom-blended to order by a distillery in Alberta. Cohen and Bender spent months working on the blend, eventually tasting 52 different combinations before settling on the current Bender's Rye blend. The barrels are sent from the Canadian distillery to a local distillery that also makes such San Francisco-themed spirits as \u003ca href=\"http://www.raffdistillerie.com/absinthe.html\">Emperor Norton Absinthe\u003c/a> and \u003ca href=\"http://www.raffdistillerie.com/gin.html\">Bummer and Lazarus Gin\u003c/a> (named after Norton's dogs). There, it's blended with Hetch Hetchy's finest snowmelt (that's SF tap water to you) and bottled--about 3248 bottles for this batch. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The next batch, we're actually buying some barrels at various char and toast levels, and we're going to experiment. So the next batch is going to be slightly different--we're going to age some of it, again, anywhere from three to six months,\" said Cohen.\u003c/p>\n\u003cp>It's really all about their palates, they agree. \"We had a joke in the beginning that if this doesn't work out, we'd have a lifetime supply of something we liked,\" said Cohen. Sitting at Berkeley's Revival Bar and Kitchen, they were tasting what ended up being their final blend. \"It was a little bit edgy,\" remembered Cohen, of their 85% rye/15% corn mix. \"The corn adds a certain kind of funky energy; you don't want to add too much or it can overpower the rye.\" They had a moment of wondering if they should follow the crowd, and make a rye that tasted more like the popular ryes already on the market. But only a moment; instead, they stuck with their own blend, trusting that customers, once they'd tasted it, would come back for something unique. \u003c/p>\n\u003cfigure id=\"attachment_78938\" class=\"wp-caption aligncenter\" style=\"max-width: 683px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Benders_OnBoard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Benders_OnBoard-683x1024.jpg\" alt=\"Bender's Rye. Photo: Courtesy of Bender's Rye\" width=\"683\" height=\"1024\" class=\"size-large wp-image-78938\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bender's Rye. Photo: Courtesy of Bender's Rye\u003c/figcaption>\u003c/figure>\n\u003cp>Already, Bender's has been catching on with local bartenders. It's on the bar at La Folie, Park Tavern, Dogpatch Saloon, Credo, 83 Proof, Perry's, Cigar Bar and Grill in San Francisco, and in the East Bay, at Pican, the Hotsy Totsy Club, and Ramen Shop. They've found it to be particularly popular with women, but San Francisco's overall creative spirit and willingness to get in on the next new thing has made the city a friendly place to find homes for those 3000+ bottles. Eventually, they hope to devote themselves full-time to the project; so far, they both work other jobs and take care of Bender's in their free time. \u003c/p>\n\u003cp>As for cocktails, rye shows off best in straightforward, spirit-dominated drinks that let its raspy, leather-and-toffee notes come to the fore. The Brain Duster, below, is a high-octane collision between two classic rye cocktails, the Manhattan and the Sazerac. \u003c/p>\n\u003cp>\u003cstrong>Brain Duster\u003c/strong>\u003cbr>\n\u003cem>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0988773104/kqedorg-20\">The Art of Vintage Cocktails\u003c/a>, by Stephanie Rosenbaum\u003c/em>\u003cbr>\nWith its autumn-leaf color and rye-and-vermouth base, this 1895 cocktail from the original Waldorf-Astoria hotel in New York City, could easily pass for a Manhattan. But add an ounce of absinthe and the Brain Duster is revealed as an entirely different--and much more lethal--drink.\u003c/p>\n\u003cp>1 oz rye whiskey\u003cbr>\n1 oz absinthe\u003cbr>\n1 oz sweet vermouth\u003cbr>\nDash of bitters\u003cbr>\nTwist of lemon peel, for garnish\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Combine rye, absinthe, vermouth, and bitters in a mixing glass with ice. Stir well. Strain into a chilled cocktail glass. Garnish with lemon twist. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78553/on-a-bender-benders-rye-launches-the-new-it-whiskey","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1244","bayareabites_1875","bayareabites_12","bayareabites_90"],"tags":["bayareabites_13144","bayareabites_11940","bayareabites_3180","bayareabites_13102","bayareabites_506"],"featImg":"bayareabites_78941","label":"bayareabites"},"bayareabites_74798":{"type":"posts","id":"bayareabites_74798","meta":{"index":"posts_1591205157","site":"bayareabites","id":"74798","score":null,"sort":[1386368798000]},"guestAuthors":[],"slug":"diy-gifts-homemade-manhattan-cocktails","title":"DIY Gifts: Homemade Manhattan Cocktails","publishDate":1386368798,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_74804\" class=\"wp-caption aligncenter\" style=\"max-width: 448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/manhattan-coupe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/manhattan-coupe.jpg\" alt=\"Give the gift of DIY cocktails this season with homemade vermouth, angostura bitters, and maraschino-style cherries perfect for mixing into a homemade Manhattan cocktail. Photo: Kate Williams\" width=\"448\" height=\"600\" class=\"size-full wp-image-74804\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Give the gift of DIY cocktails this season with homemade vermouth, angostura bitters, and maraschino-style cherries perfect for mixing into a homemade Manhattan cocktail. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now that we’ve all feasted on turkey, stuffing, cranberries, and pie, it’s time to turn our attention to gift season. I’ve never been one to shell out the big bucks for holiday gifts, but it is nice to shower friends and family with small, personal gifts, especially if I’ve made them with my own two hands.\u003c/p>\n\u003cp>And what makes a better gift than DIY cocktail supplies? This kind of gift is cute, unique, and way more useful than another pair of hand-knit socks. Best of all, it’s surprisingly easy to make the components of one of my favorite cocktails, the Manhattan. Well, all of the components except for the rye whiskey. That one, I’ll leave to the experts.\u003c/p>\n\u003cp>While the long, unfamiliar ingredient list and expensive liquor store price tag may trick many intrepid cocktail drinkers into thinking that angostura bitters and sweet vermouth are difficult to make, these key cocktail components are actually little more than sweet, infused booze. To make them at home, one only needs to steep, strain, and sweeten. Brandied maraschino-style cherries are even easier.\u003c/p>\n\u003cfigure id=\"attachment_74801\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/bitters-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/bitters-ingredients.jpg\" alt=\"Angostura bitters are made by steeping a mixture of herbs and spices into high proof alcohol. Pictured here are, from the left and moving clockwise: Ceylon cinnamon, vanilla bean, bitter orange peel, gentian root, dried cherries, quassia bark, cardamom pods, wild cherry bark, cloves, juniper berries, black walnut leaf, and orris root. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74801\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angostura bitters are made by steeping a mixture of herbs and spices into high proof alcohol. Pictured here are, from the left and moving clockwise: Ceylon cinnamon, vanilla bean, bitter orange peel, gentian root, dried cherries, quassia bark, cardamom pods, wild cherry bark, cloves, juniper berries, black walnut leaf, and orris root. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In fact, the hardest step in the entire process is the first one: buying supplies. Both bitters and vermouth rely upon a couple of key bittering agents called gentian and quassia. Gentian is a root that comes from high altitude regions like the Alps and Himalayas and is one of the world’s strongest bitters. Quassia is sold as a bark, and has historically been used to cure fevers and stomach aches. In addition, other sweet, savory, and tannic herbs are included to balance and enhance the flavor. Wild cherry bark, orris root, juniper, black lavender, wormwood, chamomile, and sage all play a part. Some are easily procurable in the bulk section of health food stores or large grocery stores like Berkeley Bowl, Whole Foods, and Rainbow. Others require a special trip to an herb shop (online or in person). It’s actually quite fun to experiment with all of these unfamiliar herbs—almost like potion-making 101.\u003c/p>\n\u003cp>Once everything is procured, it’s time to get organized. The bitters and cherries take 5–7 days to infuse; vermouth only takes 24 hours. I like to measure every herb out for each project before I start just to make sure I’ve got enough of everything.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I make my angostura bitters with a blend of fruity elements (vanilla, sour cherries, cherry bark, and turbinado sugar), spicy herbs (Ceylon cinnamon, cardamom, cloves, and juniper), and several different bitter components (quassia, gentian, bitter orange peel, orris root, and black walnut leaf). I put all of these spices into a large canning jar and cover them with high-proof whiskey like Wild Turkey 101. \u003c/p>\n\u003cfigure id=\"attachment_74806\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/straining-bitters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/straining-bitters.jpg\" alt=\"I find it easiest to strain bitters into a large measuring cup with a spout so I can easily pour the mixture into smaller bottles. Photo: Kate Williams\" width=\"1000\" height=\"752\" class=\"size-full wp-image-74806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I find it easiest to strain bitters into a large measuring cup with a spout so I can easily pour the mixture into smaller bottles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once a day, I give the jar a gentle shake to make sure everything is getting equal contact with the booze. After 5 days, I strain out the mixture into a large measuring cup. (The spout will make it much easier to get the bitters into bottles.) Next, I make a concentrated simple syrup by heating 1 cup turbinado sugar and 3/4 cup water in a small saucepan until the sugar has dissolved. Once this is cooled, I add it to the bitters mixture a tablespoon at a time until the mixture is appropriately sweet. I like my bitters to be around 18% sugar by volume, so I add 6 tablespoons. \u003c/p>\n\u003cp>Give it a good stir, pour the bitters into small dropper bottles, and that’s it—homemade bitters! This recipe makes around 2 cups, so there’s plenty for gifting and personal use.\u003c/p>\n\u003cfigure id=\"attachment_74807\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/vermouth-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/vermouth-ingredients.jpg\" alt=\"My sweet vermouth recipe includes (from far left, moving clockwise): turbinado sugar, orange peel, lemon peel, Ceylon cinnamon, raisins, wormwood, gentian root, juniper berries, coriander seeds, dried sage, cardamom pods, and chamomile. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74807\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My sweet vermouth recipe includes (from far left, moving clockwise): turbinado sugar, orange peel, lemon peel, Ceylon cinnamon, raisins, wormwood, gentian root, juniper berries, coriander seeds, dried sage, cardamom pods, and chamomile. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next: sweet vermouth. At its core, sweet vermouth is simply wine fortified with liquor and sugar. Additional aromatics are added to the wine for flavor. Like the angostura bitters, I’m using a blend of fruit, spice, and bitterness. To steep the wine, I combine a bottle of Pinot Grigio with all of the herbs and spices in a small saucepan. I bring the mixture just to a simmer, remove it from the heat, and let the pot sit overnight. The next day, I strain out the herbs, and then add turbinado sugar syrup, brandy, and ruby port to the wine. Again, super simple.\u003c/p>\n\u003cfigure id=\"attachment_74802\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cherries-in-jar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cherries-in-jar.jpg\" alt=\"These maraschino-style cherries are made with affordable Bing cherries, sugar, brandy, vanilla, and almond extract. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74802\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These maraschino-style cherries are made with affordable Bing cherries, sugar, brandy, vanilla, and almond extract. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For the final touch, I like to make faux “maraschino” brandied cherries. True maraschino cherries (not the saccharine, neon variety atop ice cream sundaes) are made by soaking small sour cherries in a liquor made from the same fruit. Both sour cherries and maraschino liquor are fairly hard to come by, so I’ve come up with a more accessible version: easy-to-find Bing cherries (fresh or frozen work fine) are steeped in a mixture of brandy, sugar, vanilla, and a dash of almond liquor. \u003c/p>\n\u003cp>If you’re planning on giving these as a DIY Manhattan kit, be sure to include a small bottle of rye and a short drink recipe (2 parts whiskey, 1 part vermouth, a few drops of bitters, and a cherry) to complete the package. \u003c/p>\n\u003cfigure id=\"attachment_74803\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/diy-manhattan-kit-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/diy-manhattan-kit-final.jpg\" alt=\"Homemade angostura bitters, homemade sweet vermouth, and homemade maraschino-style cherries. Photo: Kate Williams\" width=\"600\" height=\"803\" class=\"size-full wp-image-74803\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade angostura bitters, homemade sweet vermouth, and homemade maraschino-style cherries. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Angostura Bitters\u003c/h3>\n\u003cp>\u003cem>Makes about 1 3/4 cups\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1\tvanilla bean\u003c/li>\n\u003cli>1/4\tcup sour cherries\u003c/li>\n\u003cli>3\ttablespoons quassia chips\u003c/li>\n\u003cli>3\ttablespoons gentian root\u003c/li>\n\u003cli>1/2\tCeylon cinnamon stick\u003c/li>\n\u003cli>2\tlarge pieces dried bitter orange peel\u003c/li>\n\u003cli>5\twhole cardamom pods, lightly crushed\u003c/li>\n\u003cli>1/4\tteaspoon cloves\u003c/li>\n\u003cli>1/4\tteaspoon wild cherry bark\u003c/li>\n\u003cli>1/4\tteaspoon orris root\u003c/li>\n\u003cli>2\tjuniper berries\u003c/li>\n\u003cli>Pinch of black walnut leaf\u003c/li>\n\u003cli>2\tcups high proof whiskey (like Wild Turkey 101)\u003c/li>\n\u003cli>1\tcup turbinado sugar\u003c/li>\n\u003cli>3/4\tcup water\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1\t1-quart glass jar with tight-fitting lid\u003c/li>\n\u003cli>1\tsmall saucepan\u003c/li>\n\u003cli>3–4\tdropper bottles or recycled bitters bottles\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cut the vanilla bean in half lengthwise and scrape out the seeds using the back of a paring knife. Place the seeds and the pod in a 1-quart glass jar with a tight-fitting lid. Add the gentian root, sour cherries, quassia chips, Ceylon cinnamon, bitter orange, cardamom pods, cloves, cherry bark, orris root, juniper berries, and black walnut leaf.\u003c/li>\n\u003cli>Add 2 cups of whiskey to the jar and stir to combine. Cover the jar with the lid and store in a cool dark place for 5 days.\u003c/li>\n\u003cli>Strain the whiskey mixture through a fine mesh strainer into a large liquid measuring cup with a spout, pressing on the solids to extract as much liquid as possible.\u003c/li>\n\u003cli>Combine turbinado sugar and water in a small saucepan. Bring to a simmer over medium-high heat. Stir frequently until the sugar is dissolved, about 3 minutes. Remove from heat and let cool to room temperature.\u003c/li>\n\u003cli>Add 6 tablespoons of turbinado syrup to the bitters mixture, and stir well to combine. Add more sugar to taste.\u003c/li>\n\u003cli>Carefully pour bitters into dropper bottles. If bitters become cloudy over time, shake the bottle gently to recombine. DIY bitters will keep for about 1 year.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Sweet Vermouth\u003c/h3>\n\u003cp>\u003cem>Makes about 3 cups\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 \t(750 mL) bottle light white wine (like Pinot Grigio)\u003c/li>\n\u003cli>2\ttablespoons raisins\u003c/li>\n\u003cli>1/2\tCeylon cinnamon stick\u003c/li>\n\u003cli>1\t3-inch-long strip of orange peel\u003c/li>\n\u003cli>1\t2-inch-long strip lemon peel\u003c/li>\n\u003cli>1/2\tteaspoon dried wormwood leaves\u003c/li>\n\u003cli>1/2\tteaspoon dried gentian root\u003c/li>\n\u003cli>1/4\tteaspoon dried chamomile leaves\u003c/li>\n\u003cli>1/4\tteaspoon juniper berries\u003c/li>\n\u003cli>1/4\tteaspoon dried sage\u003c/li>\n\u003cli>1/4\tteaspoon cardamom pods, lightly crushed\u003c/li>\n\u003cli>1/4\tteaspoon coriander seeds\u003c/li>\n\u003cli>1/2\tcup turbinado sugar\u003c/li>\n\u003cli>2\ttablespoons water\u003c/li>\n\u003cli>1/2\tcup brandy\u003c/li>\n\u003cli>2\ttablespoons ruby port\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1\tsmall saucepan with lid\u003c/li>\n\u003cli>2\tglass swing-top bottles or recycled glass milk bottles\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the wine with the raisins, Ceylon cinnamon, orange peel, lemon peel, wormwood leaves, gentian root, chamomile, juniper berries, sage, cardamom, and coriander in a small saucepan. Bring to a boil over medium-high heat, and then remove from the heat. Let cool to room temperature, cover, and refrigerate overnight.\u003c/li>\n\u003cli>The next day, strain the wine mixture through a fine mesh strainer set over a large liquid measuring cup or bowl with a spout. Wash saucepan.\u003c/li>\n\u003cli>Combine turbinado sugar and water in cleaned saucepan. Place over medium heat and let sugar melt, stirring frequently. Once all of the sugar has dissolved, remove the saucepan from the heat and stir in brandy and port.\u003c/li>\n\u003cli>Add sugar and brandy mixture to strained wine, and stir to combine. Pour into swing top glass bottles. Store sweet vermouth in the refrigerator for up to 4 weeks.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Maraschino-Style Cherries\u003c/h3>\n\u003cp>\u003cem>Makes about 3 cups\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/2\tvanilla bean\u003c/li>\n\u003cli>3/4\tcup granulated sugar\u003c/li>\n\u003cli>1/4\tcup water\u003c/li>\n\u003cli>1\tcup brandy\u003c/li>\n\u003cli>1\tteaspoon high quality bitter almond extract\u003c/li>\n\u003cli>1\tpound fresh or frozen cherries, washed, stemmed, and pitted (if using frozen, defrost by running cherries under cool water before using)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1\t1-quart glass jar with tight-fitting lid\u003c/li>\n\u003cli>1\tsmall saucepan\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cut the vanilla bean in half lengthwise and scrape out the seeds using the back of a paring knife. Place the seeds and the pod in a small saucepan with the granulated sugar and water. Bring to a simmer over medium-high heat. Stir frequently until the sugar is dissolved, about 3 minutes. Remove from heat and stir in brandy and almond extract.\u003c/li>\n\u003cli>Place cherries in a 1-quart glass jar with a tight-fitting lid. Pour sugar and brandy syrup over cherries. Cover and refrigerate until cherries have absorbed the syrup, about 5 days. The cherries will keep for up to 3 weeks in the refrigerator.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: DIY Manhattan\u003c/h3>\n\u003cp>\u003cem>Makes 1 cocktail\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2\tounces rye whiskey\u003c/li>\n\u003cli>1\tounce sweet vermouth\u003c/li>\n\u003cli>1\tmaraschino cherry\u003c/li>\n\u003cli>Angostura bitters, to taste\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Cocktail shaker\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003cli>1\tcoupe glasses\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Pour the whiskey, sweet vermouth, and a couple of dashes of bitters into a mixing glass filled with ice. Stir until outside of shaker is very cold to touch.\u003c/li>\n\u003cli>Place a maraschino cherry in chilled coupe glasses. Strain the contents of the shaker over cherry and serve immediately.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Equipment and Ingredient Information\u003c/strong>\u003cbr>\nHerbs and spices are available online at \u003ca href=\"http://www.mountainroseherbs.com/\">Mountain Rose Herbs\u003c/a> or at \u003ca href=\"http://www.herb-inc.com/\">Lhasa Karnak Herb Company\u003c/a> in Berkeley. Glass dropper bottles can be found at \u003ca href=\"http://www.mountainroseherbs.com/supply/glass_bottles.php\">Mountain Rose Herbs\u003c/a> and \u003ca href=\"http://www.containerstore.com/shop/?productId=10007852\">The Container Store\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"What makes a better gift than DIY cocktail supplies? This kind of gift is cute, unique, and way more useful than another pair of hand-knit socks. Best of all, it’s surprisingly easy to make the components of one of my favorite cocktails, the Manhattan. Well, all of the components except for the rye whiskey. That one, I’ll leave to the experts.","status":"publish","parent":0,"modified":1388510719,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1892},"headData":{"title":"DIY Gifts: Homemade Manhattan Cocktails | KQED","description":"What makes a better gift than DIY cocktail supplies? This kind of gift is cute, unique, and way more useful than another pair of hand-knit socks. Best of all, it’s surprisingly easy to make the components of one of my favorite cocktails, the Manhattan. Well, all of the components except for the rye whiskey. That one, I’ll leave to the experts.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"DIY Gifts: Homemade Manhattan Cocktails","datePublished":"2013-12-06T22:26:38.000Z","dateModified":"2013-12-31T17:25:19.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"74798 http://blogs.kqed.org/bayareabites/?p=74798","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/12/06/diy-gifts-homemade-manhattan-cocktails/","disqusTitle":"DIY Gifts: Homemade Manhattan Cocktails","path":"/bayareabites/74798/diy-gifts-homemade-manhattan-cocktails","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74804\" class=\"wp-caption aligncenter\" style=\"max-width: 448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/manhattan-coupe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/manhattan-coupe.jpg\" alt=\"Give the gift of DIY cocktails this season with homemade vermouth, angostura bitters, and maraschino-style cherries perfect for mixing into a homemade Manhattan cocktail. Photo: Kate Williams\" width=\"448\" height=\"600\" class=\"size-full wp-image-74804\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Give the gift of DIY cocktails this season with homemade vermouth, angostura bitters, and maraschino-style cherries perfect for mixing into a homemade Manhattan cocktail. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now that we’ve all feasted on turkey, stuffing, cranberries, and pie, it’s time to turn our attention to gift season. I’ve never been one to shell out the big bucks for holiday gifts, but it is nice to shower friends and family with small, personal gifts, especially if I’ve made them with my own two hands.\u003c/p>\n\u003cp>And what makes a better gift than DIY cocktail supplies? This kind of gift is cute, unique, and way more useful than another pair of hand-knit socks. Best of all, it’s surprisingly easy to make the components of one of my favorite cocktails, the Manhattan. Well, all of the components except for the rye whiskey. That one, I’ll leave to the experts.\u003c/p>\n\u003cp>While the long, unfamiliar ingredient list and expensive liquor store price tag may trick many intrepid cocktail drinkers into thinking that angostura bitters and sweet vermouth are difficult to make, these key cocktail components are actually little more than sweet, infused booze. To make them at home, one only needs to steep, strain, and sweeten. Brandied maraschino-style cherries are even easier.\u003c/p>\n\u003cfigure id=\"attachment_74801\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/bitters-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/bitters-ingredients.jpg\" alt=\"Angostura bitters are made by steeping a mixture of herbs and spices into high proof alcohol. Pictured here are, from the left and moving clockwise: Ceylon cinnamon, vanilla bean, bitter orange peel, gentian root, dried cherries, quassia bark, cardamom pods, wild cherry bark, cloves, juniper berries, black walnut leaf, and orris root. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74801\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angostura bitters are made by steeping a mixture of herbs and spices into high proof alcohol. Pictured here are, from the left and moving clockwise: Ceylon cinnamon, vanilla bean, bitter orange peel, gentian root, dried cherries, quassia bark, cardamom pods, wild cherry bark, cloves, juniper berries, black walnut leaf, and orris root. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In fact, the hardest step in the entire process is the first one: buying supplies. Both bitters and vermouth rely upon a couple of key bittering agents called gentian and quassia. Gentian is a root that comes from high altitude regions like the Alps and Himalayas and is one of the world’s strongest bitters. Quassia is sold as a bark, and has historically been used to cure fevers and stomach aches. In addition, other sweet, savory, and tannic herbs are included to balance and enhance the flavor. Wild cherry bark, orris root, juniper, black lavender, wormwood, chamomile, and sage all play a part. Some are easily procurable in the bulk section of health food stores or large grocery stores like Berkeley Bowl, Whole Foods, and Rainbow. Others require a special trip to an herb shop (online or in person). It’s actually quite fun to experiment with all of these unfamiliar herbs—almost like potion-making 101.\u003c/p>\n\u003cp>Once everything is procured, it’s time to get organized. The bitters and cherries take 5–7 days to infuse; vermouth only takes 24 hours. I like to measure every herb out for each project before I start just to make sure I’ve got enough of everything.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I make my angostura bitters with a blend of fruity elements (vanilla, sour cherries, cherry bark, and turbinado sugar), spicy herbs (Ceylon cinnamon, cardamom, cloves, and juniper), and several different bitter components (quassia, gentian, bitter orange peel, orris root, and black walnut leaf). I put all of these spices into a large canning jar and cover them with high-proof whiskey like Wild Turkey 101. \u003c/p>\n\u003cfigure id=\"attachment_74806\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/straining-bitters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/straining-bitters.jpg\" alt=\"I find it easiest to strain bitters into a large measuring cup with a spout so I can easily pour the mixture into smaller bottles. Photo: Kate Williams\" width=\"1000\" height=\"752\" class=\"size-full wp-image-74806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I find it easiest to strain bitters into a large measuring cup with a spout so I can easily pour the mixture into smaller bottles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once a day, I give the jar a gentle shake to make sure everything is getting equal contact with the booze. After 5 days, I strain out the mixture into a large measuring cup. (The spout will make it much easier to get the bitters into bottles.) Next, I make a concentrated simple syrup by heating 1 cup turbinado sugar and 3/4 cup water in a small saucepan until the sugar has dissolved. Once this is cooled, I add it to the bitters mixture a tablespoon at a time until the mixture is appropriately sweet. I like my bitters to be around 18% sugar by volume, so I add 6 tablespoons. \u003c/p>\n\u003cp>Give it a good stir, pour the bitters into small dropper bottles, and that’s it—homemade bitters! This recipe makes around 2 cups, so there’s plenty for gifting and personal use.\u003c/p>\n\u003cfigure id=\"attachment_74807\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/vermouth-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/vermouth-ingredients.jpg\" alt=\"My sweet vermouth recipe includes (from far left, moving clockwise): turbinado sugar, orange peel, lemon peel, Ceylon cinnamon, raisins, wormwood, gentian root, juniper berries, coriander seeds, dried sage, cardamom pods, and chamomile. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74807\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My sweet vermouth recipe includes (from far left, moving clockwise): turbinado sugar, orange peel, lemon peel, Ceylon cinnamon, raisins, wormwood, gentian root, juniper berries, coriander seeds, dried sage, cardamom pods, and chamomile. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next: sweet vermouth. At its core, sweet vermouth is simply wine fortified with liquor and sugar. Additional aromatics are added to the wine for flavor. Like the angostura bitters, I’m using a blend of fruit, spice, and bitterness. To steep the wine, I combine a bottle of Pinot Grigio with all of the herbs and spices in a small saucepan. I bring the mixture just to a simmer, remove it from the heat, and let the pot sit overnight. The next day, I strain out the herbs, and then add turbinado sugar syrup, brandy, and ruby port to the wine. Again, super simple.\u003c/p>\n\u003cfigure id=\"attachment_74802\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cherries-in-jar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cherries-in-jar.jpg\" alt=\"These maraschino-style cherries are made with affordable Bing cherries, sugar, brandy, vanilla, and almond extract. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74802\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These maraschino-style cherries are made with affordable Bing cherries, sugar, brandy, vanilla, and almond extract. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For the final touch, I like to make faux “maraschino” brandied cherries. True maraschino cherries (not the saccharine, neon variety atop ice cream sundaes) are made by soaking small sour cherries in a liquor made from the same fruit. Both sour cherries and maraschino liquor are fairly hard to come by, so I’ve come up with a more accessible version: easy-to-find Bing cherries (fresh or frozen work fine) are steeped in a mixture of brandy, sugar, vanilla, and a dash of almond liquor. \u003c/p>\n\u003cp>If you’re planning on giving these as a DIY Manhattan kit, be sure to include a small bottle of rye and a short drink recipe (2 parts whiskey, 1 part vermouth, a few drops of bitters, and a cherry) to complete the package. \u003c/p>\n\u003cfigure id=\"attachment_74803\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/diy-manhattan-kit-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/diy-manhattan-kit-final.jpg\" alt=\"Homemade angostura bitters, homemade sweet vermouth, and homemade maraschino-style cherries. Photo: Kate Williams\" width=\"600\" height=\"803\" class=\"size-full wp-image-74803\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade angostura bitters, homemade sweet vermouth, and homemade maraschino-style cherries. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Angostura Bitters\u003c/h3>\n\u003cp>\u003cem>Makes about 1 3/4 cups\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1\tvanilla bean\u003c/li>\n\u003cli>1/4\tcup sour cherries\u003c/li>\n\u003cli>3\ttablespoons quassia chips\u003c/li>\n\u003cli>3\ttablespoons gentian root\u003c/li>\n\u003cli>1/2\tCeylon cinnamon stick\u003c/li>\n\u003cli>2\tlarge pieces dried bitter orange peel\u003c/li>\n\u003cli>5\twhole cardamom pods, lightly crushed\u003c/li>\n\u003cli>1/4\tteaspoon cloves\u003c/li>\n\u003cli>1/4\tteaspoon wild cherry bark\u003c/li>\n\u003cli>1/4\tteaspoon orris root\u003c/li>\n\u003cli>2\tjuniper berries\u003c/li>\n\u003cli>Pinch of black walnut leaf\u003c/li>\n\u003cli>2\tcups high proof whiskey (like Wild Turkey 101)\u003c/li>\n\u003cli>1\tcup turbinado sugar\u003c/li>\n\u003cli>3/4\tcup water\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1\t1-quart glass jar with tight-fitting lid\u003c/li>\n\u003cli>1\tsmall saucepan\u003c/li>\n\u003cli>3–4\tdropper bottles or recycled bitters bottles\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cut the vanilla bean in half lengthwise and scrape out the seeds using the back of a paring knife. Place the seeds and the pod in a 1-quart glass jar with a tight-fitting lid. Add the gentian root, sour cherries, quassia chips, Ceylon cinnamon, bitter orange, cardamom pods, cloves, cherry bark, orris root, juniper berries, and black walnut leaf.\u003c/li>\n\u003cli>Add 2 cups of whiskey to the jar and stir to combine. Cover the jar with the lid and store in a cool dark place for 5 days.\u003c/li>\n\u003cli>Strain the whiskey mixture through a fine mesh strainer into a large liquid measuring cup with a spout, pressing on the solids to extract as much liquid as possible.\u003c/li>\n\u003cli>Combine turbinado sugar and water in a small saucepan. Bring to a simmer over medium-high heat. Stir frequently until the sugar is dissolved, about 3 minutes. Remove from heat and let cool to room temperature.\u003c/li>\n\u003cli>Add 6 tablespoons of turbinado syrup to the bitters mixture, and stir well to combine. Add more sugar to taste.\u003c/li>\n\u003cli>Carefully pour bitters into dropper bottles. If bitters become cloudy over time, shake the bottle gently to recombine. DIY bitters will keep for about 1 year.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Sweet Vermouth\u003c/h3>\n\u003cp>\u003cem>Makes about 3 cups\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 \t(750 mL) bottle light white wine (like Pinot Grigio)\u003c/li>\n\u003cli>2\ttablespoons raisins\u003c/li>\n\u003cli>1/2\tCeylon cinnamon stick\u003c/li>\n\u003cli>1\t3-inch-long strip of orange peel\u003c/li>\n\u003cli>1\t2-inch-long strip lemon peel\u003c/li>\n\u003cli>1/2\tteaspoon dried wormwood leaves\u003c/li>\n\u003cli>1/2\tteaspoon dried gentian root\u003c/li>\n\u003cli>1/4\tteaspoon dried chamomile leaves\u003c/li>\n\u003cli>1/4\tteaspoon juniper berries\u003c/li>\n\u003cli>1/4\tteaspoon dried sage\u003c/li>\n\u003cli>1/4\tteaspoon cardamom pods, lightly crushed\u003c/li>\n\u003cli>1/4\tteaspoon coriander seeds\u003c/li>\n\u003cli>1/2\tcup turbinado sugar\u003c/li>\n\u003cli>2\ttablespoons water\u003c/li>\n\u003cli>1/2\tcup brandy\u003c/li>\n\u003cli>2\ttablespoons ruby port\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1\tsmall saucepan with lid\u003c/li>\n\u003cli>2\tglass swing-top bottles or recycled glass milk bottles\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the wine with the raisins, Ceylon cinnamon, orange peel, lemon peel, wormwood leaves, gentian root, chamomile, juniper berries, sage, cardamom, and coriander in a small saucepan. Bring to a boil over medium-high heat, and then remove from the heat. Let cool to room temperature, cover, and refrigerate overnight.\u003c/li>\n\u003cli>The next day, strain the wine mixture through a fine mesh strainer set over a large liquid measuring cup or bowl with a spout. Wash saucepan.\u003c/li>\n\u003cli>Combine turbinado sugar and water in cleaned saucepan. Place over medium heat and let sugar melt, stirring frequently. Once all of the sugar has dissolved, remove the saucepan from the heat and stir in brandy and port.\u003c/li>\n\u003cli>Add sugar and brandy mixture to strained wine, and stir to combine. Pour into swing top glass bottles. Store sweet vermouth in the refrigerator for up to 4 weeks.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Maraschino-Style Cherries\u003c/h3>\n\u003cp>\u003cem>Makes about 3 cups\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/2\tvanilla bean\u003c/li>\n\u003cli>3/4\tcup granulated sugar\u003c/li>\n\u003cli>1/4\tcup water\u003c/li>\n\u003cli>1\tcup brandy\u003c/li>\n\u003cli>1\tteaspoon high quality bitter almond extract\u003c/li>\n\u003cli>1\tpound fresh or frozen cherries, washed, stemmed, and pitted (if using frozen, defrost by running cherries under cool water before using)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1\t1-quart glass jar with tight-fitting lid\u003c/li>\n\u003cli>1\tsmall saucepan\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cut the vanilla bean in half lengthwise and scrape out the seeds using the back of a paring knife. Place the seeds and the pod in a small saucepan with the granulated sugar and water. Bring to a simmer over medium-high heat. Stir frequently until the sugar is dissolved, about 3 minutes. Remove from heat and stir in brandy and almond extract.\u003c/li>\n\u003cli>Place cherries in a 1-quart glass jar with a tight-fitting lid. Pour sugar and brandy syrup over cherries. Cover and refrigerate until cherries have absorbed the syrup, about 5 days. The cherries will keep for up to 3 weeks in the refrigerator.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: DIY Manhattan\u003c/h3>\n\u003cp>\u003cem>Makes 1 cocktail\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2\tounces rye whiskey\u003c/li>\n\u003cli>1\tounce sweet vermouth\u003c/li>\n\u003cli>1\tmaraschino cherry\u003c/li>\n\u003cli>Angostura bitters, to taste\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Cocktail shaker\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003cli>1\tcoupe glasses\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Pour the whiskey, sweet vermouth, and a couple of dashes of bitters into a mixing glass filled with ice. Stir until outside of shaker is very cold to touch.\u003c/li>\n\u003cli>Place a maraschino cherry in chilled coupe glasses. Strain the contents of the shaker over cherry and serve immediately.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Equipment and Ingredient Information\u003c/strong>\u003cbr>\nHerbs and spices are available online at \u003ca href=\"http://www.mountainroseherbs.com/\">Mountain Rose Herbs\u003c/a> or at \u003ca href=\"http://www.herb-inc.com/\">Lhasa Karnak Herb Company\u003c/a> in Berkeley. Glass dropper bottles can be found at \u003ca href=\"http://www.mountainroseherbs.com/supply/glass_bottles.php\">Mountain Rose Herbs\u003c/a> and \u003ca href=\"http://www.containerstore.com/shop/?productId=10007852\">The Container Store\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/74798/diy-gifts-homemade-manhattan-cocktails","authors":["5485"],"categories":["bayareabites_752","bayareabites_12744","bayareabites_1244","bayareabites_2638","bayareabites_12550","bayareabites_1763"],"tags":["bayareabites_1561","bayareabites_11940","bayareabites_1684","bayareabites_8265","bayareabites_12763"],"featImg":"bayareabites_74805","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Live-From-Here-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. 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