Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy for May 30th, 2025

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Have Another Drink with Jimmy the Wine Guy for May 30th, 2025 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Is this sponsored?
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  Speaker 2: You know it.
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  Speaker 3: It's brought to you by our crafty cocktail partners down
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  Speaker 3: south in Utah County, Clearwater Distilling. This week, this we
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  Speaker 3: introduce a new cocktail. This week we introduced the Citrus
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  Speaker 3: Highball using their newly branded labeled vodka. Check it out
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  Speaker 3: at your nearest state liquor store or at the clear
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  Speaker 3: Water Distillery store in Pleasant Grove, Open Sundays.
• 0:24
  Speaker 4: Hey, Hey, hey, that's feel all right, Field tal the
• 0:39
  Speaker 4: weather feel alright.
• 0:42
  Speaker 1: Here is Jimmy Santangelo Wine Academy of Utah dot com.
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  Speaker 5: It smells citrusy in here. Yeah, smell the Citrus high
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  Speaker 5: Ball with Clearwater Vodka.
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  Speaker 6: I'm making this fresh in the moment a la nude
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  Speaker 6: that that's a fan the term for in the moment.
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  Speaker 4: What we have.
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  Speaker 5: You know, Clearwater vodka is really nice. They have a
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  Speaker 5: Utah distillery distilling it. Here. The key with their vodka,
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  Speaker 5: it's majority corn, so it's got this nice rounder, great
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  Speaker 5: mouth feel, full body. But it's a filtration. They're doing
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  Speaker 5: a triple filtration making it as smooth as possible. This
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  Speaker 5: vodka is great on the ice as a martini. But
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  Speaker 5: we're making the Citrus smash and what that is so
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  Speaker 5: not citrus smash high ball as soon as you hear
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  Speaker 5: the word high ball. You need seltz s. You need
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  Speaker 5: some soda water or salts of water.
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  Speaker 6: And you know the difference between soda water salts of water.
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  Speaker 2: So the difference between soda water, I'm glad you asked.
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  Speaker 5: We have soda water is simply a tap water or
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  Speaker 5: a standard water with forced carbonation to it. Water and
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  Speaker 5: bubblesay celtza minerality, and the minerality could even be as
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  Speaker 5: simple as salt salt. So you know, you get a
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  Speaker 5: little bit of that in there. But what we have
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  Speaker 5: is a portion of I thought this was about to
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  Speaker 5: explode on me, portion of your vodka. And then I
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  Speaker 5: did a one to one fresh lemon I just pressed
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  Speaker 5: and simple syrup. Yeah, I just did before coming in
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  Speaker 5: one to one ratio of water and sugar. Shook it
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  Speaker 5: up in my Mason jar, nice and hot water. Then
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  Speaker 5: I did a quick chill in the freezer, and then
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  Speaker 5: here's my soda water going in to float. And you
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  Speaker 5: know it's the summertime. I like a little slice of
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  Speaker 5: cucumber in there. I thought, I smelled one way you
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  Speaker 5: can get your veggies.
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  Speaker 2: Oh, yeah, it's a spear.
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  Speaker 4: We have.
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  Speaker 5: Your stick to make sure you're that a little stir. Now,
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  Speaker 5: if you're making this at home, you could combine your
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  Speaker 5: lemon simple syrup and your vodka. You can shake that
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  Speaker 5: up and they strain it over rocks, then add your carbonation. Here.
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  Speaker 6: I just combined everything in the glass for you in
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  Speaker 6: the studio and.
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  Speaker 5: Uh, here you have.
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  Speaker 2: Oh that's too easy drinking.
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  Speaker 5: Yes, it's dangerous. And I could just and that's a
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  Speaker 5: poor that's a three count of your vodka there, So
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  Speaker 5: that's a.
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  Speaker 2: Glog, glood glug.
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  Speaker 6: I like what you've given us here about the clear
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  Speaker 6: Water vodka. They filter the hell out of it more.
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  Speaker 5: Than anyone else is willing to do.
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  Speaker 6: Yeah, run that through the filter again.
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  Speaker 1: And there's there are a lot of vodkas out there
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  Speaker 1: that when you taste them, you're like, this could have
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  Speaker 1: been filtered at least one more time.
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  Speaker 6: Yeah.
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  Speaker 5: Yeah, it's a little harsher, you know. Yeah, this is
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  Speaker 5: a nice, clean vodka and it's locally made. They have
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  Speaker 5: it's nineteen ninety nine at the state stores, twenty dollars vodka.
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  Speaker 5: If this if you're not pouring this behind your well
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  Speaker 5: at the bar, you're you know, you're you're spending more
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  Speaker 5: money for a product.
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  Speaker 4: Uh.
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  Speaker 5: And this is I love the bottle shape. There's new packaging,
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  Speaker 5: so they've got this decorative behind the label illumination really speak. Yeah, yeah,
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  Speaker 5: it's kind of neat how that happens, like a Diorama
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  Speaker 5: special effect. Very nice. Yeah, clear water, clean and smooth.
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  Speaker 4: Uh.
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  Speaker 5: And you want your cocktails to be nice and refreshing
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  Speaker 5: during the summertime. You might be moving away from the
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  Speaker 5: brown spirits, your RUMs, your whiskeys, your You're rich or
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  Speaker 5: heavier drinks. Not that I don't have those all summer long,
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  Speaker 5: but this is nice on the patio during the day,
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  Speaker 5: something alternative to say a seventy on blanc on the
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  Speaker 5: wine side. And no, and you can control this to
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  Speaker 5: what I want to say. You can control how much
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  Speaker 5: sugar you have in there. Maybe you can use honeywater
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  Speaker 5: if you want, you can use a gave syrup. Just
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  Speaker 5: keep it nice and clear and clean for you. This
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  Speaker 5: is nice.
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  Speaker 2: Look, I'm gonna have my vegetables. That's what it takes that.
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  Speaker 6: So let us wrap.
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  Speaker 2: The week for the month good. This is delicious.
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  Speaker 5: Jimmy things, Yeah, I know they do a good job.
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  Speaker 5: Over there at Clearwater. They also produce a number of
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  Speaker 5: other spirits there. And as you know, we talk about
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  Speaker 5: the events we do every other month, uh, when we
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  Speaker 5: select from the cigars from the Humidor and we pair
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  Speaker 5: it with select spirits and then I create cocktails. So
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  Speaker 5: if you're ever wondering about you know, I love to
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  Speaker 5: just learn more about cocktails in this and that and
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  Speaker 5: like how to make them. We walk through that whole process,
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  Speaker 5: the different mixing techniques, answering questions and it's a real
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  Speaker 5: great educational, fun and entertaining learning experiences. Feel all right?
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  Speaker 5: The weekend started off for some of our listeners already, right.
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  Speaker 1: Jimmy the Wine Guy, Have another drink with Jimmy Wine.
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  Speaker 1: Academy of Utah dot com is is website. Go there
• 6:01
  Speaker 1: and find find out what Jimmy's up to. He's got
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  Speaker 1: events happening all the time.
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  Speaker 5: You know, you were talking about Tracy Aviary. I love
• 6:08
  Speaker 5: that space. And each month we do something called Wine
• 6:12
  Speaker 5: Takes Flight there at the Chase Mills Building and this
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  Speaker 5: next month every quarter, we then elevate the experience. Typically
• 6:17
  Speaker 5: it's food and cheese pairing sponsored by Bhi Cheese. And
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  Speaker 5: what we do on a quarterly basis, we do what's
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  Speaker 5: called the Cellar Club, and that's an elevated experience with small,
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  Speaker 5: robust plates, so multi course.
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  Speaker 6: Wine dinner and great wines. The wines are.
• 6:34
  Speaker 5: Elevated, the food portions are elevated. Well. This next month
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  Speaker 5: June twelfth, Thursday, five thirty, it starts to the Cellar Club,
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  Speaker 5: but there's added value there because afterwards there's a live
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  Speaker 5: performance outside in the plaza by a jazz band. So
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  Speaker 5: you come into our cellar so you can get a ticket,
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  Speaker 5: come on in, you have your multicourse wine dinner, then
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  Speaker 5: we have reserved seating for you to enjoy the show afterwards. Absolutely,
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  Speaker 5: So that's June twelfth. Tracy Aviory or go to Wine
• 7:05
  Speaker 5: a Keademta dot Comfy taking great space the information. Yeah,
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  Speaker 5: it's pretty good. Here's a question.
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  Speaker 1: Eight seven seven six two nine six nine six is
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  Speaker 1: the number to call if you have a question you'd
• 7:16
  Speaker 1: like to ask Jimmy or text at three three nine
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  Speaker 1: eighty six.
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  Speaker 5: What are the laws for bringing your.
• 7:21
  Speaker 2: Own alcohol to a restaurant for different places?
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  Speaker 5: Yeah, yeah, so it's a state law. It is different
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  Speaker 5: in different places in the country. If you're in New Jersey,
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  Speaker 5: you'd get thrown out.
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  Speaker 6: Yeah, we would say when somebody would bring.
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  Speaker 5: In their own bottle of wine unexpectedly because everybody knows
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  Speaker 5: you can't do it, we'd be like, oh, why don't
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  Speaker 5: you bring in your own steak to the shuffle cook
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  Speaker 5: down as well? So I was like, hey, yeah, I.
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  Speaker 6: Mean, unless it's a very special bottle, well that's just it.
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  Speaker 5: You're absolutely right if you're like, you know this is
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  Speaker 5: a special bottle, I've been waiting to open it, or
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  Speaker 5: you know, I looked at your wineless and I really
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  Speaker 5: want to try this wine with this that's given some
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  Speaker 5: thought to it and everything. But the state law is
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  Speaker 5: this answer the question, outside of any frustration as a
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  Speaker 5: hospitality person that you may have when people bring in
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  Speaker 5: their own booze, you're allowed to, and it's the restaurant's
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  Speaker 5: not required to allow you to. They can say no,
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  Speaker 5: we don't do that, and then there's a corkage fee
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  Speaker 5: associated with it.
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  Speaker 6: Now you can only bring in wine. You can't bring
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  Speaker 6: in your own spirits exactly. You can't bring in your
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  Speaker 6: own beer. You can't bring even in your own.
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  Speaker 5: Cider, although the law cider falls under a fruit based
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  Speaker 5: fermented beverage and wine is a fruit, so it's not
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  Speaker 5: clear unless the law has been rewritten in that. But
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  Speaker 5: this doesn't get too much press, so the DABS isn't
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  Speaker 5: all about too much on that. But you know the
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  Speaker 5: corkage fee, people are like, eh, I gotta pay fifteen bucks,
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  Speaker 5: twenty five bucks all your no one is popping it
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  Speaker 5: and I'm using your glass where well, it's more than that.
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  Speaker 5: We're responsible for the consumption of alcohol in the property
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  Speaker 5: and this is your alcohol that you're bringing in, so
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  Speaker 5: it even amps it up a little bit more and
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  Speaker 5: we treat it like it's the best bottle in our cellar.
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  Speaker 6: So yeah, you're allowed to do it, but only one there.
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  Speaker 1: You go, Let's see, here is somebody in the chat room.
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  Speaker 1: How do you convince people that one of gave is
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  Speaker 1: the only way tequila tequilas.
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  Speaker 5: Yeah, yeah, tequilas. Yeah, one hundred percent of gave based
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  Speaker 5: spirits from Mexico. It's a distilled spirit from the agave plant,
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  Speaker 5: the pina.
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  Speaker 6: The root of that.
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  Speaker 5: So if you're making that in Jalisco, then that's your
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  Speaker 5: category of tequila. Tequila is one hundred percent blue agave spirit. However,
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  Speaker 5: there is a second category of tequila called meeksto mixto
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  Speaker 5: and if you have in order for a mixtow to
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  Speaker 5: be mixed, though it's mixed with something else, another neutral
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  Speaker 5: greened spirit, but you have to have at least fifty
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  Speaker 5: one percent or more gave based primary material in there.
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  Speaker 6: So, Yeah, if we were.
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  Speaker 5: Just doing a tequila mescal tasting the other day and
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  Speaker 5: a young lady was smelling the blanco tequila and she's, oh,
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  Speaker 5: I know what this smell is. I could I could
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  Speaker 5: just reminds me of my not only first year of
• 10:05
  Speaker 5: college dorm.
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  Speaker 6: Room for sure. But then she's like, no, no, and
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  Speaker 6: she had the audience captivating, even me.
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  Speaker 5: I was like on the foot, she's in the eye
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  Speaker 5: and she's like, this smells like regret. But blue Weber
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  Speaker 5: agave or a gave azul is definitely the way to go.
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  Speaker 6: Excellent question.
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  Speaker 1: It's funny how tequila it's a love hate with people. Yeah,
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  Speaker 1: you know, you either love it or you hate it.
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  Speaker 5: I've never had the bad experience.
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  Speaker 2: I haven't lucky you, which is like it's my favorite liquor.
• 10:39
  Speaker 3: Really, I love to have you tried Miss cal though, yes,
• 10:42
  Speaker 3: I loveless calss.
• 10:44
  Speaker 1: Cal is wonderful you get that smokiness. Let's see what
• 10:48
  Speaker 1: is uh what is the drink of the summer.
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  Speaker 5: Oh, you know, I really like this one that we
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  Speaker 5: just made with clear water, vodka, lemon. You also have
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  Speaker 5: your and you know you can get saltza water with already.
• 10:59
  Speaker 5: In few use lime or lemon. This is just straight celtzer.
• 11:02
  Speaker 5: I want to use the fresh ingredients that may have
• 11:05
  Speaker 5: a little bit of suker in it already. And uh
• 11:08
  Speaker 5: uh Cocktails of the summer are super easy. We just
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  Speaker 5: featured last week all local canned cocktails. Ready to drink
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  Speaker 5: cocktails local distill it made, are distill it made and
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  Speaker 5: then blended in Uh. That's always nice to drink local,
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  Speaker 5: support local by local. But for the drink of the summer,
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  Speaker 5: I'm nice and clean, clean spirits, whether it's a vodka
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  Speaker 5: or a gin.
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  Speaker 6: Miss Cal, I'm a big weeks Cal. And the grony
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  Speaker 6: guy as well.
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  Speaker 1: Paloma, if you had a Paloma, I know Paloma. That
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  Speaker 1: to me, that's it was the drink of the summer
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  Speaker 1: a few years back, and I've never left that summer.
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  Speaker 6: It doesn't have to be different every year.
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  Speaker 3: Yeah, well, I was gonna say. Gina alluded to the
• 11:51
  Speaker 3: fact that it is mint julip Day. What is your
• 11:54
  Speaker 3: go to mint julip?
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  Speaker 5: Yeah? Oh nice.
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  Speaker 6: You know, minchulip's are a lot of fun.
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  Speaker 5: Mint. You've powdered sugar is the way to go with that.
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  Speaker 5: As you're sweetener, it'll give it a little froftiness.
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  Speaker 6: I I like it, you know.
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  Speaker 5: Uh, I'm a Bourber guy. Uh so that's uh And
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  Speaker 5: that's what you use with your mintulips. And you can't
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  Speaker 5: go a little cleaner with other spirits as well.
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  Speaker 6: So yeah, then the mint is just a fresh mint
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  Speaker 6: in it.
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  Speaker 5: You gotta slap the mint, so when you put your
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  Speaker 5: mint leaves and you gotta hit it with your hand,
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  Speaker 5: and then all those error aromas and the oils burst,
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  Speaker 5: and it's just an essence over it. I have made
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  Speaker 5: mintulips with a mint simple syrup to really over emphasize that.
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  Speaker 6: So there's a lot of latitude there.
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  Speaker 1: The minjewlib recipe is not a hard and past one.
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  Speaker 1: It's people take liberties with it. You can kind of yeah,
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  Speaker 1: I remember we were making them. We were we were
• 12:50
  Speaker 1: crushing the mint a bit yep. Yeah, sure, the oil.
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  Speaker 6: Yeah, you can crush the mint and uh muddle it
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  Speaker 6: into the drink.
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  Speaker 2: Does weed whacken the mint work? Because I have a
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  Speaker 2: mint weed essentially it is now and I think that's
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  Speaker 2: the way.
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  Speaker 1: Mint is a weed docktail, don't be fool No, what
• 13:11
  Speaker 1: other events you got going, Jimmy is you.
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  Speaker 5: Know, we're just focusing on this June. I'm in Scotland,
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  Speaker 5: so that's gonna be a lot of fun and I'll
• 13:19
  Speaker 5: be calling in from there, so both Dublin and Scotland,
• 13:22
  Speaker 5: I'll be calling in for the show.
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  Speaker 1: Cool Cool Wine Academy of Utah dot com is the website.
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  Speaker 5: Thank you, Jimmy.
• 13:29
  Speaker 6: You got a jury?
• 13:30
  Speaker 5: Wee can everybody be safe?
• 13:31
  Speaker 2: Got you, Jimmy,