Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from July 11th, 2025

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Have Another Drink with Jimmy the Wine Guy from July 11th, 2025 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: I have another drink with Jimmy, the one guy powered
• 0:02
  Speaker 1: by clear Water Distilling. Today we're talking Canela Cinnamon whiskey
• 0:06
  Speaker 1: and their new Canila many many bottles. Oh wow. Mix
• 0:10
  Speaker 1: with anything, the perfect golf partner on the course. Find
• 0:13
  Speaker 1: it all at local liquor stores.
• 0:16
  Speaker 2: Drink, make it feel better, the train.
• 0:19
  Speaker 3: To feel all right, feel down d the weather, feel
• 0:25
  Speaker 3: all right.
• 0:26
  Speaker 2: Well.
• 0:26
  Speaker 3: Here he is, ladies and gentlemen, the eager purveyor of
• 0:29
  Speaker 3: fine beverages at the Wine Academy of Utah dot com.
• 0:34
  Speaker 3: It's the one, the only, James Santangelo, Jimmy, the wine Guy,
• 0:39
  Speaker 3: here with an exotic cocktail.
• 0:42
  Speaker 2: Area Mix, Mix, mix, making the happy sound. Shake and shika,
• 0:45
  Speaker 2: that's the happy sound.
• 0:48
  Speaker 4: Good morning, good morning. Sorry on how.
• 0:52
  Speaker 1: Many shakes, Jimmy, how much do you count them?
• 0:54
  Speaker 4: Or do you just know you can't do?
• 0:56
  Speaker 2: You know?
• 0:56
  Speaker 5: You can do a long shake where it's just this
• 0:59
  Speaker 5: really long, restive kind of shake. I like kind of
• 1:02
  Speaker 5: doing a double where I hate it, back and forth shaking.
• 1:06
  Speaker 4: Tell when it's done.
• 1:06
  Speaker 5: It's got that nice frost line, you know, Shaking a cocktail.
• 1:11
  Speaker 5: Between shaking and mixing a cocktail, particularly with this Canela
• 1:15
  Speaker 5: cinnamon whiskey. The difference between shaking and stirring drink is
• 1:20
  Speaker 5: you stir down a drink when all the ingredients have
• 1:23
  Speaker 5: alcohol in it.
• 1:24
  Speaker 4: So a Manhattan cocktail that's.
• 1:26
  Speaker 5: Got two to one, it's whiskey to vermouth, all booze.
• 1:30
  Speaker 5: But this drink, this we're doing a little tiki style cocktail.
• 1:36
  Speaker 4: Clear Water created this cocktail. What do we call this?
• 1:39
  Speaker 3: It's called the tropical fire, tropical fire, the Canilla Canella
• 1:43
  Speaker 3: tropical fire.
• 1:44
  Speaker 5: And I love that because the fire part, that cinnamon's
• 1:46
  Speaker 5: really coming through, that's infused into the Canela whiskey. And
• 1:50
  Speaker 5: no sugar in this Canalo whiskey. It's all natural and
• 1:55
  Speaker 5: they do a really good job. This has some coconut milk,
• 2:00
  Speaker 5: it cura sow or some triple sack, a little bit
• 2:04
  Speaker 5: of lime, and uh yeah, pineapple juice, pineapple juice. I
• 2:08
  Speaker 5: can't wait for you to It's a very breakfast morning cocktails.
• 2:12
  Speaker 3: And you used cream, you used cream of coconut.
• 2:15
  Speaker 2: Yeah, give me them.
• 2:20
  Speaker 4: I felt the way.
• 2:21
  Speaker 2: Give the small one to the lightweight.
• 2:25
  Speaker 4: That smells great. Let's see that's that's young coming through.
• 2:30
  Speaker 2: I didn't bother to stop and smell it. Stop mm hmm,
• 2:37
  Speaker 2: that's tasty.
• 2:38
  Speaker 5: You know, you got the creamy coconut giving you that nice, rich,
• 2:41
  Speaker 5: creamy flavor. You've got the acidity from the lime and
• 2:45
  Speaker 5: the triple sac. I'm using drag currasw. This is one
• 2:47
  Speaker 5: of my favorite to use instead of that. Uh A
• 2:50
  Speaker 5: bit more of the orange comes through the pineapple juice,
• 2:53
  Speaker 5: of course, I use filter pineapple juice from Trigger Jokes.
• 2:56
  Speaker 5: I just love this stuff. It really and and just
• 2:58
  Speaker 5: a really nice rich You can make this in bulk
• 3:01
  Speaker 5: and batch patch it out on the backyard patio, you know,
• 3:04
  Speaker 5: just drop it out over some ice.
• 3:08
  Speaker 3: So just for convenience. You've got these paper cups. But
• 3:12
  Speaker 3: what what what size of a glass? And how much
• 3:15
  Speaker 3: would you pour? An awesome question? Hurricane glass.
• 3:18
  Speaker 5: That's that glass. It's got that uh shape kind of
• 3:22
  Speaker 5: like an old Coca Cola Pepsi cola bottle. And uh
• 3:26
  Speaker 5: with crushed ice. You could do that with crushed dice. Now,
• 3:29
  Speaker 5: the way that you can make crushed dice is you
• 3:30
  Speaker 5: need a canvas bag or just.
• 3:32
  Speaker 4: Any type of cloth.
• 3:33
  Speaker 5: You you put ice in there from the refrigerator or otherwise,
• 3:37
  Speaker 5: and just hit it with a mallet.
• 3:38
  Speaker 4: And that crushed dice Lewis back gas.
• 3:42
  Speaker 5: And you can also make crushed dice with a muddler
• 3:44
  Speaker 5: and just take regular ice in your picture and just
• 3:48
  Speaker 5: kind of crush it down. Uh, that's laborist, it's intensive.
• 3:51
  Speaker 5: You can naturally just use regular ice or pebble ice.
• 3:54
  Speaker 5: Friend of mine she always goes to what is it
• 3:57
  Speaker 5: sonic or something like that that and she gets the
• 4:00
  Speaker 5: crushed ice from there, the pebble ice, rather.
• 4:02
  Speaker 4: That the queen of the pebble ice.
• 4:04
  Speaker 5: Okay, okay, she's very exacting her.
• 4:08
  Speaker 2: The best ice.
• 4:09
  Speaker 1: Now.
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  Speaker 3: So, so you would have a fairly large cocktail, and
• 4:13
  Speaker 3: then would you garnish it?
• 4:14
  Speaker 2: Would you put?
• 4:15
  Speaker 5: Yeah, you can garnish it with a pineapple, a flag
• 4:18
  Speaker 5: which is a cherry with a peel of.
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  Speaker 4: Orange around it.
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  Speaker 5: So you you you wrap the cherry with the orange
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  Speaker 5: peel and then you pierce it with a toothpick. Also parasol.
• 4:30
  Speaker 5: We've featured those the umbrellas here on various.
• 4:38
  Speaker 1: Not Safe for Work podcast.
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  Speaker 5: Nice nice, Yeah, But this is a fun cocktail. That
• 4:43
  Speaker 5: one more way that you can enjoy this Canela whiskey.
• 4:47
  Speaker 5: I had it with coffee the other day. That was
• 4:48
  Speaker 5: a lot of fun, nice and simple. It was a
• 4:51
  Speaker 5: n iced coffee. In fact, I was like feeling a
• 4:54
  Speaker 5: little caramel kind of spirit, and I'm like, oh, look,
• 4:57
  Speaker 5: Canal is right there staring right back at me.
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  Speaker 2: So I ice.
• 5:01
  Speaker 4: Yeah.
• 5:01
  Speaker 5: I had a little shake of shake, a little bit
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  Speaker 5: of dairy in there. It was delicious, so great afternoon treat.
• 5:07
  Speaker 2: This is really really tasty.
• 5:10
  Speaker 4: Tell me about the mini bottles.
• 5:12
  Speaker 5: Yeah, New So the state allowed mini bottles back along
• 5:16
  Speaker 5: with five hundred m L's mill Leader. Those are those
• 5:20
  Speaker 5: sample bottles, but those were more for manufacturing purposes, now
• 5:23
  Speaker 5: necessarily for retail.
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  Speaker 4: But the mini.
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  Speaker 5: Bottles are allowed to come back. And I love that
• 5:29
  Speaker 5: these guys jumped right on it.
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  Speaker 4: I didn't even know. I just found out.
• 5:34
  Speaker 3: If I go to the if I go to the
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  Speaker 3: liquor store today downtown, I will there is there a
• 5:39
  Speaker 3: section where there are men we can.
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  Speaker 4: Find out with the mini bottles.
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  Speaker 5: You know, the state changes everything over July one, that's
• 5:48
  Speaker 5: their fiscal calendar, so inventories are probably in route. You know,
• 5:53
  Speaker 5: the rule happens, all their new rules and everything happened
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  Speaker 5: at the end of the year and or the beginning
• 6:00
  Speaker 5: of the year, which is July one.
• 6:02
  Speaker 3: Mini bottles are good for a couple of things. They're
• 6:04
  Speaker 3: good for. They're good for pacing yourself. Really, okay, you
• 6:08
  Speaker 3: know you say, I'm just gonna rather than buy a
• 6:11
  Speaker 3: buy a fifth of something, or sure, I'm just gonna.
• 6:13
  Speaker 3: I'm gonna limit myself to a couple of mini bottles,
• 6:16
  Speaker 3: take them home.
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  Speaker 2: And that's it.
• 6:19
  Speaker 3: Sneaking the sneaking boos into places where it's not supposed
• 6:25
  Speaker 3: to be.
• 6:25
  Speaker 1: The movies, you take it to.
• 6:26
  Speaker 5: The movie minibiles always reminded me of golfing because we
• 6:30
  Speaker 5: would always have a few of them on the golf
• 6:31
  Speaker 5: course because they were convenient, Like you to your point,
• 6:33
  Speaker 5: you don't have a ton of them, and things like that.
• 6:36
  Speaker 5: And I can see really where the canal is cinnamon whiskey.
• 6:39
  Speaker 5: Would I just imagine that right away? Like, okay, I'm
• 6:41
  Speaker 5: on the golf course, got a little bit of that.
• 6:43
  Speaker 5: You have a beer or something like that. I guess
• 6:46
  Speaker 5: all this what we're talking about is what you're not
• 6:47
  Speaker 5: allowed to do. But exactly, yeah, well this is delicious.
• 6:54
  Speaker 1: Only take it home and enjoy it in your.
• 6:56
  Speaker 5: House, in your home, in backyard, paty, or to pace yourself,
• 6:59
  Speaker 5: to build this point, yeah, to fish yourself. This drink
• 7:03
  Speaker 5: could though could get you in trouble quickly. Yeah, this
• 7:06
  Speaker 5: is a strong drink too. This is a we'll have
• 7:09
  Speaker 5: the recipe online for you. But it's an ounce and
• 7:13
  Speaker 5: a half of the Canela whiskey, three ounces of the
• 7:16
  Speaker 5: pineapple juice, so a little bit more pineapple juice, and
• 7:19
  Speaker 5: then you're hitting it with acidity of your dry carosyle,
• 7:21
  Speaker 5: about a half ounce half ounce of the creama coconut,
• 7:24
  Speaker 5: and a whole lime I just squeezed in there for
• 7:27
  Speaker 5: so it's probably three fourths of an ounce or so,
• 7:30
  Speaker 5: and you got to shake it and strain it over
• 7:35
  Speaker 5: ice in a hurricane glass or otherwise.
• 7:38
  Speaker 3: So if if you were to make a big batch
• 7:40
  Speaker 3: of that, so you would like a big bowl or something, right,
• 7:44
  Speaker 3: and then you would ladel it into a shaker.
• 7:47
  Speaker 4: Yeah, you could do.
• 7:48
  Speaker 5: I would recommend that because the coconut might settle a
• 7:51
  Speaker 5: little bit, unless if you didn't use creama coconut, you
• 7:53
  Speaker 5: could use a coconut milk. But it's now I like
• 7:58
  Speaker 5: the creamier part. I chose to go a little bit
• 8:00
  Speaker 5: creamier and richer. That's kind of how I like this cocktail. Well, Jimmy,
• 8:03
  Speaker 5: as you know, I just got back from Korean Japan,
• 8:06
  Speaker 5: and I wanted to give you this for all the
• 8:08
  Speaker 5: things that you've done for us.
• 8:11
  Speaker 4: This is a bottle of the Yamazaki single molt.
• 8:14
  Speaker 5: Oh my gosh, that is they only sell that at
• 8:17
  Speaker 5: the distillery, and also also the there's a tasting glass.
• 8:22
  Speaker 4: Nice and Karen by Oh my guys.
• 8:25
  Speaker 2: Let's open it up.
• 8:26
  Speaker 4: And a pamphlets that I think you could probably teach
• 8:30
  Speaker 4: them a thing or two.
• 8:30
  Speaker 2: It's how to Taste Whiskey.
• 8:34
  Speaker 4: Carry Carrie brought me a key chain.
• 8:38
  Speaker 2: I got a I got a key chain too.
• 8:40
  Speaker 4: Jimmy gets some got a bottles. Hey, the key tray
• 8:44
  Speaker 4: ours some rocks.
• 8:45
  Speaker 3: Hey the key the key chain has our names on
• 8:47
  Speaker 3: it in Japanese.
• 8:50
  Speaker 4: Maybe maybe maybe we think you raise a glass to that.
• 8:56
  Speaker 4: Thank you so much. Glad everyone's back home, healthy and safe.
• 9:00
  Speaker 5: Thanks Going on with the Wine Academy of View, you know,
• 9:02
  Speaker 5: we got a lot of great things coming up. Literary
• 9:04
  Speaker 5: Libations is a collaboration with Ken Sanders. It's I wanted
• 9:08
  Speaker 5: to call it books and Booze, but we classed it
• 9:10
  Speaker 5: up a bit to Literary Libations. Great interview talking about
• 9:13
  Speaker 5: the topics of authors their body of work. We're hosting
• 9:16
  Speaker 5: it at the Clubhouse, which is a venue facility over
• 9:21
  Speaker 5: on South Temple. It's a literary ladies club. It hosted
• 9:25
  Speaker 5: for over one hundred years. Beautiful Place, Beautiful Place, and
• 9:29
  Speaker 5: July nineteenth, it's a Saturday from one to three. Go
• 9:31
  Speaker 5: to want Academy Utah dot com for more ticketing information.
• 9:34
  Speaker 4: They're thirty five bucks.
• 9:35
  Speaker 5: You get Shark Woodery, a couple of glasses of booze
• 9:38
  Speaker 5: and you know I'm doing a little sparkling wine social
• 9:40
  Speaker 5: and a glass of wine to pair with the tom.
• 9:43
  Speaker 2: It'll be talking about Terry Tempest Williams.
• 9:46
  Speaker 5: That's right, Utah Zone. Yeah, all right, pretty cool stuff.
• 9:50
  Speaker 5: Thanks guys, thank you very much. Have a great weekend.
• 9:52
  Speaker 4: Everybody be saying thank you. Traffic ja.
• 9:57
  Speaker 3: You know Jimmy knows me because I handed him my
• 9:59
  Speaker 3: empty glass just so he could throw it away, and
• 10:03
  Speaker 3: he or you
• 10:06
  Speaker 4: Don't wanted to go away directly