Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from January 16th, 2026

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Have Another Drink with Jimmy the Wine Guy from January 16th, 2026 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Have another drink with Jimmy the Wine Guy, powered by
• 0:02
  Speaker 1: our partners at Clearwater Distilling. Today we dive into the
• 0:05
  Speaker 1: art of espresso martinis using Clearwater's vodka. A fantastic winter sipper.
• 0:11
  Speaker 2: Thank you there, that's the sound I like?
• 0:18
  Speaker 3: All right?
• 0:24
  Speaker 2: Yes, here he is the dominating disciplinarian of the Wine
• 0:28
  Speaker 2: Academy of Utah. He is James Santangelo. You can find
• 0:33
  Speaker 2: all things Jimmy at Wine Academy of Utah dot com.
• 0:37
  Speaker 2: Lots of information there, lots of advice, lots of uh,
• 0:41
  Speaker 2: lots of stuff, and Jimmy's here with what for us?
• 0:45
  Speaker 4: We've got a espresso martini by Clearwater Distilling. This is
• 0:48
  Speaker 4: their kit. They got a beautiful they sell a whole kit. Yeah,
• 0:50
  Speaker 4: they sell a whole kit. I'm gonna try to hold
• 0:52
  Speaker 4: it up. I got the vodka, I've got this is
• 0:54
  Speaker 4: really good stuff there, Espresso martini, woodstove kitchen.
• 0:58
  Speaker 5: And then we also have a dusting, a.
• 0:59
  Speaker 4: Coo and a bit of espresso beans over the top.
• 1:05
  Speaker 5: Wow.
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  Speaker 6: So what's so?
• 1:07
  Speaker 2: What's so?
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  Speaker 6: We know that they're they're vodka is wonderful, we know that,
• 1:11
  Speaker 6: but what what is this coffee stuff?
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  Speaker 5: So the coffee stuff looks pretty good.
• 1:15
  Speaker 4: This is the by a producer and it's called a
• 1:19
  Speaker 4: wood stove kitchen.
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  Speaker 5: They make a few different ones. Let me hand that
• 1:23
  Speaker 5: to you.
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  Speaker 4: It's pretty cool and they that's including the kit The
• 1:26
  Speaker 4: kit is approximately sixty five bones. You can get it
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  Speaker 4: includes the vodka and you can get it right at
• 1:33
  Speaker 4: the distillery.
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  Speaker 2: They do the grounds. It includes the glasses. No, I
• 1:37
  Speaker 2: brought the glasses.
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  Speaker 6: Yeah, this is This is very simple. It's a very
• 1:41
  Speaker 6: few ingredients that it just cane, sugar, espresso.
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  Speaker 4: Yeah, it's pretty good. I tasted a little dab of
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  Speaker 4: it before, uh mixing this up.
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  Speaker 2: Now, I never have tried espresso, Martine. You have seen
• 1:53
  Speaker 2: them really on menus, and I have never tried one
• 1:56
  Speaker 2: because it seems it seems dumb to me. You know,
• 2:02
  Speaker 2: you're calling some alcohol dumb. No, I'm not calling out.
• 2:06
  Speaker 2: I'm calling putting espresso coffee in alcohol kind of kind
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  Speaker 2: of dumb.
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  Speaker 1: Because just for some people, drinking makes you sleepy, so
• 2:14
  Speaker 1: it actually is perfect for people.
• 2:17
  Speaker 7: Sorry, what did you say? I k nodded off there
• 2:19
  Speaker 7: for a second. Oh wow, let's see let's see what
• 2:22
  Speaker 7: we got. Oh wow, you know, okay, Well, good morning.
• 2:28
  Speaker 1: Do you know what you know what I like about this.
• 2:31
  Speaker 1: I have had espresso martinis that are thick.
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  Speaker 5: Right, so this doesn't have the cream exactly.
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  Speaker 4: And that's where uh this uh uh mixer along with
• 2:42
  Speaker 4: this trip this distilled this uh filtered vodka that we have.
• 2:47
  Speaker 5: The clearwater will filter until the and they.
• 2:50
  Speaker 4: Keep tasting it every time, so different batches will have
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  Speaker 4: different filtration rates. Ninety nine percent corn get that broad
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  Speaker 4: mouthfeel from this vodka. And it's just such a great
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  Speaker 4: supporting character to have this mixer lay on top for
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  Speaker 4: those subtle fits.
• 3:06
  Speaker 5: You don't need the crew. That's what I was gonna say.
• 3:09
  Speaker 1: That's the thick ones. I can't drink a whole one.
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  Speaker 1: They're too much.
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  Speaker 4: Yeah, this is this is nice.
• 3:16
  Speaker 5: I like this.
• 3:17
  Speaker 2: Now I have a question about it, and I've taken
• 3:20
  Speaker 2: one sip and I have to say I like this
• 3:22
  Speaker 2: and it's something that I don't generally drink things slowly.
• 3:27
  Speaker 2: I just I'm known as I'm known as a guzzler.
• 3:31
  Speaker 2: This is a this is a separate Yeah, this is
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  Speaker 2: but I don't think I would guzzle this. You know
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  Speaker 2: that kit.
• 3:37
  Speaker 1: We've got a Valentine's Day coming up that might be
• 3:41
  Speaker 1: a nice Valentine Gift.
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  Speaker 5: Absolutely all week and long. It's a three day weekend.
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  Speaker 4: You're gonna have President's Day weekend as well as Valentine's
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  Speaker 4: Day weekend.
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  Speaker 2: And liquids on President's Day.
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  Speaker 5: That's right, and.
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  Speaker 1: Uh MLK Day not President Oh sorry, is coming up
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  Speaker 1: in February.
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  Speaker 4: I messed up. Oh that's this weekend. This weekend's Monday. Gotcha,
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  Speaker 4: got it, got it, got it. But yeah, you're right
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  Speaker 4: with Valentine's Day that weekend. So the neat thing about
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  Speaker 4: our local distilleries, especially clear Water, they have a package
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  Speaker 4: store seven days a week. They're open holiday otherwise, and
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  Speaker 4: they've got their package store so anything that they sell
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  Speaker 4: is available for purchase. But they also have great mixers there,
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  Speaker 4: so whether it's as a kit or you're like, I
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  Speaker 4: need to get another bottle a mixer because I have
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  Speaker 4: plenty of the boozer, you need another one because you
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  Speaker 4: have friends coming over. They're open as well as they
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  Speaker 4: even have a little custom humidor there for cigars and
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  Speaker 4: things like that.
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  Speaker 5: So they're really quite a heck of a package store in.
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  Speaker 2: Our They may well be open on Martin Luther King Day,
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  Speaker 2: they may Monday. So the liquor store is closed. They may.
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  Speaker 2: I mean I would check and make sure.
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  Speaker 4: I'd be surprised if they weren't. They great, great group.
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  Speaker 2: I have a question about this espresso martini. You have
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  Speaker 2: put some three or four coffee beans, hopefully there's three
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  Speaker 2: in there. Yeah? Three?
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  Speaker 5: Yeah?
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  Speaker 2: Now do you chew those or you drink them?
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  Speaker 8: Or those are for the They are of tradition, the
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  Speaker 8: espresso bean, and there's a varying reasons behind it.
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  Speaker 5: Live, love, laugh.
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  Speaker 4: I don't mean to be a saying on a draper
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  Speaker 4: on a wall in a kitchen, in draper, but there's
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  Speaker 4: this traditions of.
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  Speaker 5: Each of the bean means.
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  Speaker 4: Something Father, the Son, the Christ in Italy, in Italian
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  Speaker 4: and Catholicism. So there's all these different lures behind the
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  Speaker 4: three beans.
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  Speaker 2: All right, Well, I have to have to say, I
• 5:52
  Speaker 2: just decided i'd try it, and I have put it.
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  Speaker 2: I think it was the I think it was the Father.
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  Speaker 2: I put that fall bean in my mouth and I
• 6:02
  Speaker 2: have crunched it up, and you know what, it's pretty pleasant.
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  Speaker 4: Yeah, it's not bad, and it's it Ultimately it's a garnish, right,
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  Speaker 4: and it's a garnish to imply what one of the
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  Speaker 4: ingredients is to then verify that.
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  Speaker 5: Yeah, you have a sprice to it in here.
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  Speaker 4: How do you know why else would I have espresso
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  Speaker 4: beans to prove that, you know. So that's why the
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  Speaker 4: espresso bean is in there. But there's a couple of
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  Speaker 4: reasons why that's in there, from tradition and law and
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  Speaker 4: things like that.
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  Speaker 5: Hide it up.
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  Speaker 2: Yeah, they get a little, they get a little soaked
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  Speaker 2: with the with the drink. With the drink. Yeah that's good.
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  Speaker 5: No, absolutely, minus kirksbuck and McCoy.
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  Speaker 6: The Ace ray right there.
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  Speaker 5: This is delicious.
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  Speaker 6: It really is good.
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  Speaker 2: That's quite the It's quite the kid.
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  Speaker 5: This is a quite the kid, sixty five bones.
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  Speaker 2: Uh.
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  Speaker 4: The vodka is available as well, just on its own
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  Speaker 4: and it is off throughout the state. The price of
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  Speaker 4: the vodka is twenty bucks noween ninety nine. Oh really yeah,
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  Speaker 4: and it goes on sale periodically to sixteen ninety nine.
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  Speaker 5: I mean, come on, this is great stuff. It's local.
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  Speaker 4: This has a batch number, Batch eight, bottle seven to
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  Speaker 4: twenty three in.
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  Speaker 5: This case, so really cool.
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  Speaker 4: It has the sticker on it the San Francisco World
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  Speaker 4: Spirit Competition winning gold.
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  Speaker 5: So this is our local stuff, you know. Clearwater vodka.
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  Speaker 5: Clearwater vodka. Great packaging.
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  Speaker 4: They've got the mountains in the background on the on
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  Speaker 4: the label, it's kind of.
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  Speaker 5: Oh yeah, you can kind of see it. So it's
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  Speaker 5: a very decorative bottle.
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  Speaker 4: And some folks like to keep these bottles repurpose them.
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  Speaker 5: Olive oil.
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  Speaker 4: Great handsome bottle, square, shoulder, narrow, easy to hold, easy
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  Speaker 4: to pour, glass topper.
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  Speaker 5: So all signs of quality.
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  Speaker 2: Now what what did you know? What's in the shaker again?
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  Speaker 2: So you put the you put the vodka.
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  Speaker 5: So it's a two to one ratio.
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  Speaker 4: This guy that's powdered cocoa, it's chocolate, and then the
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  Speaker 4: espresso bean.
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  Speaker 5: Yeah, and we're Bill and I were talking about.
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  Speaker 4: This shaker is called a Boston shaker to three part
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  Speaker 4: and it's got everything you need. Now I didn't have
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  Speaker 4: a measuring cups to use, the lid, use the top,
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  Speaker 4: the cap, oh cap, and then if should a cocktail
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  Speaker 4: require fresh lemon or lime, well the vented slot there
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  Speaker 4: you can put it right over and then you'll.
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  Speaker 5: Have your seed. This card nice, brilliant, your cap, it's
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  Speaker 5: all one piece.
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  Speaker 4: You shake a shake, and then that's your filter where
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  Speaker 4: you pour from.
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  Speaker 2: Well filter you know, Jimmy, if you brought something big
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  Speaker 2: enough and filled it with an Espresso Martini, I would
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  Speaker 2: dive into it if it were a big enough vessel
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  Speaker 2: of some sort.
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  Speaker 3: Now, this whole kit is available at Clearwater. At Clearwater
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  Speaker 3: sixty four ninety nine. You get the custom engraved shaker.
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  Speaker 3: I didn't showcase that. I'll throw that up on the camera.
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  Speaker 3: Look at that bag.
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  Speaker 4: That's sharp. This a Boston shaker. So the cap and
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  Speaker 4: the lid comes in. I just put it back in
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  Speaker 4: the kit. You also in this kit receive the Espresso
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  Speaker 4: Martini by Woodstof Kitchen. This is and to make the drink,
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  Speaker 4: it's a two to one ratio. I didn't bring in
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  Speaker 4: my measuring cup. But what you can do with this
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  Speaker 4: Boston shake you can use the lid and whatever that
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  Speaker 4: measure is, whether it's an ounce, ounce and a half,
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  Speaker 4: whatever this turns out to be, it doesn't matter.
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  Speaker 5: You can fill it up.
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  Speaker 4: So what I did was I put in four drops
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  Speaker 4: of the vodka and then two so it's a two
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  Speaker 4: to one of the of the simple syrup of the
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  Speaker 4: espresso of the espresso mixer, and shake a shake over
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  Speaker 4: ice and you're good to go.
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  Speaker 2: I know, my my glass looks to be still almost full.
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  Speaker 2: That's because Jimmy handed me the shaker and said, you
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  Speaker 2: know this is all watered down and everything, but you
• 9:54
  Speaker 2: only want to pour that in your leg, all right.
• 9:57
  Speaker 6: I was wondering if you're planning on doing any wine class.
• 10:00
  Speaker 6: Is that Purple Sky Ooh?
• 10:01
  Speaker 4: I know those guys are great out there. Purpose Sky's
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  Speaker 4: brand new winery here in our state, searching fruit from
• 10:08
  Speaker 4: the region, and they're doing a really good job.
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  Speaker 5: I've yet to visit. We are schedules just in the line.
• 10:16
  Speaker 4: But once we visit, once we shake hands, once we
• 10:19
  Speaker 4: look at each other and the I I'm sure something
• 10:20
  Speaker 4: will come about it.
• 10:21
  Speaker 2: And that's up there in the in the Agin Areas.
• 10:24
  Speaker 2: That's right. Yeah.
• 10:25
  Speaker 4: Beautiful facility, I mean, gorgeous inside, great restaurant and pretty
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  Speaker 4: good wines too.
• 10:31
  Speaker 2: I would like to see that.
• 10:33
  Speaker 6: Let's see, Jimmy, what restaurant would be good to go
• 10:35
  Speaker 6: to that would let me know through the menu or
• 10:37
  Speaker 6: the waiter which drinks pair well with what I'm ordering?
• 10:41
  Speaker 2: Oh?
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  Speaker 5: Great question.
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  Speaker 4: So wine bars BTG wine Bar Louis over their Koppo
• 10:46
  Speaker 4: one of the best paletts in the state. He will
• 10:49
  Speaker 4: definitely direct you on food, wine pairing, as well as
• 10:52
  Speaker 4: his staff excellent staff over there Cafe Molisa and BTG
• 10:55
  Speaker 4: Wine Bar Felt Felt on Main Street. Richie over there
• 11:00
  Speaker 4: does a great job. And they're opening up a brand
• 11:03
  Speaker 4: new place over in the old Martine Building Brookstone or Brownstone,
• 11:08
  Speaker 4: the Brownstone twenty two. So that's a lot of things. Yeah,
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  Speaker 4: wine bar, fish place, it's gonna it's gonna be sharp,
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  Speaker 4: I can't it's gonna be an add to our community.
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  Speaker 5: And there's many more. There's many more, but those are
• 11:21
  Speaker 5: the first two.
• 11:22
  Speaker 2: Any kind of restaurant that you go to that's I
• 11:25
  Speaker 2: would say, it's not absolutely fine dining, but certainly find dining.
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  Speaker 2: But then the tier down from that. Even usually the
• 11:32
  Speaker 2: servers are pretty good. They usually are you say what,
• 11:35
  Speaker 2: I don't know, what wine would you suggest I have
• 11:37
  Speaker 2: with this?
• 11:38
  Speaker 6: We did the same with Juna when we went over
• 11:41
  Speaker 6: the holiday and she was terrific.
• 11:42
  Speaker 2: She picked up a great white for us.
• 11:45
  Speaker 5: Bar X Urban Hill, Uh, not bar bar X but.
• 11:50
  Speaker 2: Urban Table, XI Table Urban.
• 11:54
  Speaker 4: Urban Hill does a great job. Hearth and Hill. They
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  Speaker 4: all these restaurant groups are very hyper focused on the
• 12:02
  Speaker 4: experience of the restaurant and those are just coming to mind,
• 12:06
  Speaker 4: there's many more.
• 12:07
  Speaker 5: So if I haven't mentioned.
• 12:08
  Speaker 6: You, So, Jimmy from Sketchy Blake, I just got upgraded
• 12:11
  Speaker 6: to first class in my flight home, which libation should
• 12:15
  Speaker 6: I take advantage of?
• 12:16
  Speaker 2: Mid flight?
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  Speaker 6: I would just say, Blake, whatever's free?
• 12:19
  Speaker 4: Yeah, well in little botles of the Woodford Reserve, right, Oh, class.
• 12:24
  Speaker 2: Is in first class. I think that they're all free.
• 12:27
  Speaker 2: I would say to the flight attendant, I would like
• 12:30
  Speaker 2: a glass of your most expensive wine, the most expensive
• 12:33
  Speaker 2: wine you have on board.
• 12:35
  Speaker 5: Well, yeah, they have.
• 12:38
  Speaker 4: The little kits too for mixed cocktails, and that's where
• 12:41
  Speaker 4: you can get like an old Fashion or a Manhattan,
• 12:44
  Speaker 4: and they'll have the mixer with it, so you create
• 12:47
  Speaker 4: it yourself.
• 12:48
  Speaker 5: Perhaps, yeah, perhaps butter.
• 12:51
  Speaker 2: It's called butter, those little bottles of butter or something.
• 12:54
  Speaker 6: Yeah, and then just say keep them coming, keep them coming.
• 12:58
  Speaker 6: How does Jimmy feel about these beautiful glass cocktail shakers?
• 13:02
  Speaker 6: Are they just for looks? Or can they be a
• 13:04
  Speaker 6: bar hurt staple?
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  Speaker 2: I've not seen that.
• 13:06
  Speaker 5: I've not seen him either.
• 13:07
  Speaker 4: However, you know, when you're working with shakers, this is
• 13:13
  Speaker 4: not a I guess it can be a delicate I
• 13:15
  Speaker 4: think there.
• 13:15
  Speaker 2: Are only three shakers left in the country about the
• 13:20
  Speaker 2: Shakers religious group.
• 13:22
  Speaker 5: The I haven't used him. I'm sure they're durable.
• 13:28
  Speaker 4: I was just gonna say, I'm curious about the temperature
• 13:31
  Speaker 4: on that, and that would certainly look kind of cool
• 13:35
  Speaker 4: because it's translitionent that you can see what's going on inside.
• 13:38
  Speaker 5: So you've intrigued me. I'm gonna look into this.
• 13:42
  Speaker 2: I'm suspicious.
• 13:43
  Speaker 4: Yeah, I'm suspicious too, But you know what, there's a
• 13:45
  Speaker 4: lot of things out there that just one more thing
• 13:48
  Speaker 4: I'm looking.
• 13:49
  Speaker 2: I just looked them up and there are lots of
• 13:50
  Speaker 2: different ones. Yeah, yeah, lots.
• 13:52
  Speaker 6: Of let's see, uh, Jimmy best best seafood in town.
• 13:57
  Speaker 6: Now the current has closed.
• 13:58
  Speaker 5: Oh, good question, question the you got me there.
• 14:03
  Speaker 4: I would go to Gastronomy, gastron Astronomy, Inc. Gastronomic that's
• 14:09
  Speaker 4: what it is, our our friend with Gastronomic SLC dot com.
• 14:15
  Speaker 2: Oh, Stuart Milling.
• 14:16
  Speaker 4: Stuart Milling, he does a fantastic job in assessing.
• 14:20
  Speaker 5: I had no idea.
• 14:21
  Speaker 4: Last year, one hundred and twenty restaurants opened up in
• 14:24
  Speaker 4: the state. Really, I took him about forty minutes and
• 14:26
  Speaker 4: I read through them all. I was going to their websites,
• 14:29
  Speaker 4: and Stuart is so disciplined and does such a great job.
• 14:33
  Speaker 5: He's such a jewel in our community. Just a week
• 14:38
  Speaker 5: it's the best. And that's what I would go and
• 14:41
  Speaker 5: defer to for you know, I'm not going to see go.
• 14:45
  Speaker 4: To Market Street again. But market Street's not bad. They're
• 14:48
  Speaker 4: always been disciplined, They've always been consistent. But uh, I
• 14:51
  Speaker 4: think I am hearing your question at a more elevated
• 14:54
  Speaker 4: or something of that. But you can never go wrong
• 14:57
  Speaker 4: with oysters at Market Street or or Clans Casino or
• 15:01
  Speaker 4: whatever the case is, Rockefeller, you know, things of that nature.
• 15:04
  Speaker 2: Gastronomic slcs, that's right.
• 15:06
  Speaker 5: I always mispronounce it in parton.
• 15:08
  Speaker 2: I think the the every one. I think every Friday
• 15:11
  Speaker 2: the Salt Lake Tribune runs a story by Stuart Milling
• 15:17
  Speaker 2: of Gastronomy nice and there's always a link to his
• 15:20
  Speaker 2: site there.
• 15:22
  Speaker 1: Yeah we should because you can get Yeah, you can
• 15:24
  Speaker 1: get if you go to the website, you can sign
• 15:26
  Speaker 1: up for the least.
• 15:29
  Speaker 2: All right, Well, thank you, Jimmy. What do you got planning?
• 15:32
  Speaker 5: Ah?
• 15:33
  Speaker 4: You know, we're just putting. We have a lot of
• 15:34
  Speaker 4: events coming up. Go to Wanake, Utah dot com.
• 15:38
  Speaker 5: We had you know.
• 15:39
  Speaker 4: The in home wine events are what we're really pushing
• 15:42
  Speaker 4: for people's experiences.
• 15:44
  Speaker 5: Five different wines.
• 15:45
  Speaker 4: You can pick from a menu of different themed events,
• 15:47
  Speaker 4: whether it's the Tour of Italy, Splash of Spain, French Countryside.
• 15:51
  Speaker 4: We even take you on a tour of spirits, whether
• 15:55
  Speaker 4: it's throwing chocolate tequila mescal, the history of the Manhattan,
• 15:58
  Speaker 4: or the history of the Martini. Go to Wine Academy
• 16:01
  Speaker 4: Vieta dot com in home Wine events for more information.
• 16:03
  Speaker 2: And Jimmy, you have to take this glass with you
• 16:06
  Speaker 2: because I'm still drinking this. Yeah, I'm still working on
• 16:08
  Speaker 2: mine as well.
• 16:08
  Speaker 5: Like you guys, got it, no worries. Enjoy your weekend, everybody.
• 16:13
  Speaker 6: Thank you, Jimmy Santangelos, Wine Academy of Utah dot com.
• 16:17
  Speaker 1: Feel alright, alright.
• 16:20
  Speaker 6: Someone is saying Harbor Steak and seafood.
• 16:26
  Speaker 5: Randall. Yeah, you're great, those guys, all right,