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Have Another Drink with Jimmy the Wine Guy for April 4th, 2025 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Have another drink with Jimmy the Wine Guy, brought to
• 0:01
  Speaker 1: you by our crafty cocktail partners in good old Utah
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  Speaker 1: County Clearwater Distilling, featuring the robust and flavorful Sophie's Gin,
• 0:10
  Speaker 1: giving the super citrus notes and subtle sweetness of licorice.
• 0:14
  Speaker 1: You can mix it and explore so many variations of
• 0:17
  Speaker 1: cocktails with this spirit. Check out this new spirit and
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  Speaker 1: the bottle at the Clearwater Distillery store in Pleasant Grove.
• 0:23
  Speaker 1: Book a tour at Clearwaterdistilling dot com.
• 0:27
  Speaker 2: Drink Filter, the Drink of the feel all right, feel
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  Speaker 2: down under the weather, I feel alright.
• 0:37
  Speaker 3: Well, here he is, ladies and gentlemen, the one, the only,
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  Speaker 3: the salacious sinner who runs the Wine Academy of Utah,
• 0:46
  Speaker 3: Wine Academy of Utah dot com. He's here in the flesh,
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  Speaker 3: although he doesn't sound like himself.
• 0:51
  Speaker 4: Yeah, a little bit different today.
• 0:53
  Speaker 3: Jimmy Santangelo, Hi jim.
• 0:55
  Speaker 4: Good morning everybody. Sorry about my voice a little froggy.
• 0:58
  Speaker 3: Does it hurt?
• 0:59
  Speaker 4: Yes?
• 1:02
  Speaker 2: You know, if you only want to do one, you
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  Speaker 2: only want to do I feel bad, but hey, we
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  Speaker 2: got this Clearwater Sophie's Gin named after their or their dog.
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  Speaker 4: They got Sophie and Alfred.
• 1:15
  Speaker 2: Uh, two dogs that they have, So this is after Sophie.
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  Speaker 4: It's so cute.
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  Speaker 2: But what I like about Clearwater's gin here is it's
• 1:23
  Speaker 2: a combination of like New World style gin just combines
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  Speaker 2: with international or classic London dry gin. So London dry
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  Speaker 2: Gin's got this snappy bitterness at the end.
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  Speaker 4: Think Tanga Ray, think Bombay, all those guys.
• 1:40
  Speaker 2: This has this nice little accent to citruousness. Uh, like
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  Speaker 2: lemon peel. You also have a bit of that. Naturally,
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  Speaker 2: the juniper comes through Nick mentioned in the opening with
• 1:53
  Speaker 2: the sponsorship of a bit of that niece that's like
• 1:56
  Speaker 2: that black liquoric on the end. I dashed it with
• 2:01
  Speaker 2: a little bit of a fever tree.
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  Speaker 4: Pink grapefruit sparkling.
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  Speaker 3: Very good in this.
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  Speaker 2: Uh. I was for it to really become more emphasized.
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  Speaker 2: I wanted to lean into that citrus.
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  Speaker 4: Uh.
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  Speaker 3: It's it's really tasting. Actually, I'd kind of like to
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  Speaker 3: taste it without any.
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  Speaker 4: Mixer finish that we'll see what we can do.
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  Speaker 3: Okay. Uh. It's but I like, I do like the grapefruit,
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  Speaker 3: sparkling grapefruit.
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  Speaker 1: I am not a gin fan, and I really like
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  Speaker 1: this nice nice.
• 2:35
  Speaker 4: I like what you got going on here. You look like,
• 2:37
  Speaker 4: yeah you got that. I look like I'm enjoying my
• 2:41
  Speaker 4: the shades out Jumper.
• 2:43
  Speaker 3: We're gonna we'll get to it. He's Nick's pretending to
• 2:47
  Speaker 3: be somebody else today, and I'm not sure you're doing
• 2:49
  Speaker 3: a whole building up to something. I don't. I just wonder,
• 2:51
  Speaker 3: I just wonder who you think you are today?
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  Speaker 4: All right? Who do you think you are? So? So?
• 2:58
  Speaker 3: Uh Jim? Yes, this gin is available at the liquor store.
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  Speaker 2: Yeah, this is available throughout the state and also at
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  Speaker 2: the distillery at their package store, which is great because
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  Speaker 2: they have their own operating hours.
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  Speaker 1: Uh.
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  Speaker 4: Clear Water Distilling.
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  Speaker 2: Not only does the gin, they do other whiskeys in
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  Speaker 2: the vodkas out and things of that nature.
• 3:24
  Speaker 3: That's really tasty. I just try the try it regular.
• 3:28
  Speaker 3: I'm gonna I'm gonna do your our gin officionado. Yeah,
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  Speaker 3: I want to try it with that, but I don't
• 3:32
  Speaker 3: have a I had another glass. I just maybe I'll
• 3:35
  Speaker 3: just take a sip out of the ball.
• 3:37
  Speaker 4: Yeah, there you go.
• 3:38
  Speaker 3: No, I'm not gonna do it. I would do that
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  Speaker 3: at home when no one is looking.
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  Speaker 2: I'm actually doing a gin seminar this Monday night at
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  Speaker 2: Peehive Distilling, and I'm gonna introduce the Sophie's Gin to
• 3:52
  Speaker 2: the folks that are attending there. In a French seventy
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  Speaker 2: five cocktail. People always ask, like, you know what kind
• 3:59
  Speaker 2: of cocktails? It's just martinis with gin or gin and tonics.
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  Speaker 2: There's a whole host of different types. And I think
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  Speaker 2: the citrus in this will emphasize and compliment the French
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  Speaker 2: seventy five, which is a cocktail that it's built right
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  Speaker 2: into the champagne flute. The way you make a French
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  Speaker 2: seventy five is you take your barspoon little powdered sugar.
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  Speaker 2: Now you can use simple syrup, but I like the
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  Speaker 2: powdered sugar technique because it frosts and you just do
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  Speaker 2: a little barspoon of your powdered sugar. Then a quarter
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  Speaker 2: to a half ounce of lemon juice. Lemon, now that's
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  Speaker 2: going to start to dissolve the sugar.
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  Speaker 4: Squeeze that. Then you add your portion of your gin.
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  Speaker 2: A thousand, two thousand count, whatever you want to do,
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  Speaker 2: and then you do a little barspoon, a shake, a
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  Speaker 2: little paddle it back and forth, so you're integrating those
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  Speaker 2: components and then you float sparkling wine in there. Just
• 4:57
  Speaker 2: you know, whenever you make whenever you pour sparkling wine
• 5:00
  Speaker 2: and champagne flu everyone always goes to the top.
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  Speaker 4: You don't have to do that.
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  Speaker 2: You just go a little bit over halfway three quarter
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  Speaker 2: and then a little bit of a paddle, make sure
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  Speaker 2: everything's integrated, and then express a lemon peel over it.
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  Speaker 2: And it's called a horse neck where when you peel
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  Speaker 2: that lemon, you just keep peeling it and peeling it around,
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  Speaker 2: so you end up with like a really long peel
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  Speaker 2: that you dangle into the sparkling wine and then it
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  Speaker 2: comes out of the glass and then dangles down.
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  Speaker 3: It's almost like a contest. You want to see how
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  Speaker 3: long you got.
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  Speaker 2: And that's your classic French seventy five. So I'm going
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  Speaker 2: to use this for that on Monday.
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  Speaker 3: Now this so I'm now I'm just sampling it with
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  Speaker 3: nothing in it. Nothing. Yeah, it's it's very smooth, it's
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  Speaker 3: not it doesn't have any bite to it really at all, which.
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  Speaker 2: Is yeah, and you'll get that bite from a London
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  Speaker 2: dry gin.
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  Speaker 4: Well, you don't get that bite with this.
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  Speaker 2: Is because of that more New world style of that
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  Speaker 2: citrus and that little bit more in that and it
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  Speaker 2: results in that smoothness.
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  Speaker 3: What do you Probably the biggest selling gin in the
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  Speaker 3: world is the beef Eaters maybe, or you'll be the
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  Speaker 3: tang Gray.
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  Speaker 2: I don't know the top one the sales volume. But
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  Speaker 2: I grew up next to a golf course and I'm
• 6:29
  Speaker 2: a terrible golfer, played a number of back nines, but
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  Speaker 2: I was a great caddy. And uh, and my first drink,
• 6:39
  Speaker 2: I was in the clubhouse and uh, you know, it's
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  Speaker 2: your summer job. And I was in the back of
• 6:44
  Speaker 2: the house and somebody told me to make a gin
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  Speaker 2: and tonic. I had no idea even what those words meant.
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  Speaker 2: And he says.
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  Speaker 4: The Gordon's was the gym.
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  Speaker 2: So I did it, but I did it with soda
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  Speaker 2: water and a lemon instead of a line. I screwed
• 7:00
  Speaker 2: it up and he got sent back and the guy
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  Speaker 2: gave me a pingaa back of the head.
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  Speaker 3: And yeah, yeah, dummy, who do you think you are?
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  Speaker 2: And then he taught me how to make it, and
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  Speaker 2: I was like, oh, and instinctively I went to taste
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  Speaker 2: it out of the customer's glass, not in front of
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  Speaker 2: the customer, but what we just made. He's like, what
• 7:18
  Speaker 2: are you doing it? So it's so funny. I'm in
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  Speaker 2: hospitality today when I completely stumbled my.
• 7:25
  Speaker 3: First first attempt. H well, I think that that's what
• 7:28
  Speaker 3: pushed you into hospitality because you didn't want to get
• 7:31
  Speaker 3: hit in the back of the head. So h Jimmy,
• 7:36
  Speaker 3: you got some events coming up.
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  Speaker 2: I know.
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  Speaker 3: I don't think we ought to keep you for a second, So.
• 7:40
  Speaker 1: Why don't we get a long winded description of maybe
• 7:43
  Speaker 1: some of those events from God? Well, doctor Neil wants
• 7:47
  Speaker 1: to know when your next w S E T class is.
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  Speaker 4: Dr Neil, Thank you for asking.
• 7:52
  Speaker 2: We are publishing that this Wednesday, and we're doing a
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  Speaker 2: private over at Edison House, but then open to the
• 8:00
  Speaker 2: public that'll be hosted at Cassatt So stay tuned to
• 8:04
  Speaker 2: the Wine Academyviewtah dot com for upcoming wine certifications.
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  Speaker 4: Thank you for that.
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  Speaker 3: And then you've got stuff this weekend at the Park
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  Speaker 3: City Wine Festival.
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  Speaker 4: Yeah.
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  Speaker 2: I get to pour wine outside today and tomorrow, lucky you.
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  Speaker 2: And then on Monday I mentioned the University of Utah
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  Speaker 2: Lifelong Learning. Next Thursday, April seventeenth, Tracey Aviary, We're doing
• 8:29
  Speaker 2: Rose another Way, featuring not only white wines that have
• 8:32
  Speaker 2: some skin contact to get that orange color, but also
• 8:36
  Speaker 2: rose wines. Kind of a geeky, kind of a fun tasting.
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  Speaker 2: Definitely year tickets there and then April twenty fourth at
• 8:42
  Speaker 2: Leonardo Museum for Leo libationis.
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  Speaker 3: And you've still got two spots to go to Scotland.
• 8:48
  Speaker 2: Yes, we do, and that's going to be closing here shortly.
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  Speaker 4: So if you're interested in scott go.
• 8:54
  Speaker 2: To Winecaemviewta dot com. Hit Whiskey and Yoga Scotland twenty
• 8:58
  Speaker 2: twenty five. One of my buddies are like, I don't
• 9:01
  Speaker 2: have to do the yoga. I'm like, you're gonna do
• 9:03
  Speaker 2: yoga five times a day And they're like, how I
• 9:06
  Speaker 2: don't like yoga.
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  Speaker 4: I'm like, this is how you do it.
• 9:09
  Speaker 2: I'm gonna set your drama whiskey really far from you reach.
• 9:16
  Speaker 4: Stretch it out.
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  Speaker 2: So yeah, Whiskey and Yoga Scotland twenty twenty five.
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  Speaker 3: When we let you go here, can you go home?
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  Speaker 4: Yes?
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  Speaker 3: You can go home and go to bed.
• 9:27
  Speaker 2: Yeah, oh you need to go.
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  Speaker 4: Yeah, thank you. And apologies for the voice.
• 9:36
  Speaker 2: I'll use my voice twice a year due to allergies
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  Speaker 2: and I don't know what it is. It's my wife's
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  Speaker 2: favorite time of year when I lose my voice.
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  Speaker 3: Outside with the allergies. Damn y all right, Jimmy Tantangelo,
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  Speaker 3: It's Wine Academy of Utah dot tom right, thank you, thank.
• 9:54
  Speaker 4: You, Jimmy. Thanks guys, have a great weekend.
• 9:57
  Speaker 3: Toddy Well the drink in the