Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from October 3rd, 2025

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Have Another Drink with Jimmy the Wine Guy from October 3rd, 2025 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: This fall warm up with clear water distillings, Canela cinnamon
• 0:04
  Speaker 1: whiskey and elegant sugar free and additive free whiskey with
• 0:08
  Speaker 1: a touch of cinnamon. Perfect for those sports watch parties
• 0:11
  Speaker 1: and cold nights. Canela cinnamon whiskey. It's the flavor of fall,
• 0:20
  Speaker 1: all right.
• 0:21
  Speaker 2: And here he is, ladies and gentlemen, the demented Doyenne
• 0:26
  Speaker 2: of the Wine Academy of Utah Jimmy Santangela Wine Academy
• 0:31
  Speaker 2: of Utah dot com.
• 0:33
  Speaker 1: That's a good sound.
• 0:34
  Speaker 2: That is my favorite sound, I think.
• 0:37
  Speaker 3: So we're a feature in the Canala Whiskey Cinnamon Whiskey
• 0:40
  Speaker 3: and I want to do a throwback old fashion.
• 0:43
  Speaker 4: What do you think sound good?
• 0:45
  Speaker 2: Well, it looks like you've already got it going. Yes,
• 0:49
  Speaker 2: an old fashion with a cinnamon whiskey.
• 0:51
  Speaker 4: Now that's interesting.
• 0:52
  Speaker 3: So old fashion is one of the original cocktails, and uh,
• 0:57
  Speaker 3: the Old Fashion. Before it was named the Old Fashion,
• 1:00
  Speaker 3: it was just called the the cocktail. Maybe it's just
• 1:04
  Speaker 3: called the fast interesting and its parts as it was
• 1:09
  Speaker 3: written in the early eighteen hundreds. Yeah, we'll get a
• 1:14
  Speaker 3: nice It's a premius spiritust liqueur, one part of bitters,
• 1:20
  Speaker 3: one part of sweet in one part of water. Actual
• 1:24
  Speaker 3: water was added because the culinary ice ice wasn't as
• 1:28
  Speaker 3: and the primary spirit at that time depending on where
• 1:30
  Speaker 3: you're at in the country. In the Great Lakes area,
• 1:33
  Speaker 3: it was going to be brandy. And then when you
• 1:36
  Speaker 3: got out more east, more whiskey rye took its place,
• 1:41
  Speaker 3: and the cocktail was named post Hase once in the
• 1:45
  Speaker 3: mid eighteen hundreds, when the Manhattan cocktail came about.
• 1:50
  Speaker 4: Culinary ice.
• 1:52
  Speaker 3: Jerry Thomas fanned cocktail mixologist in the mid eighteen hundreds
• 1:57
  Speaker 3: eighteen sixty four, he had it and about the Manhattan cocktail.
• 2:01
  Speaker 3: The reason I'm telling you this is because the Manhattan
• 2:03
  Speaker 3: cocktail is one part previous spiritus and then you have
• 2:07
  Speaker 3: your sweet, which is sweet removeth ice because we had
• 2:10
  Speaker 3: and then bitters literally bitters like angistor bitters or bokers.
• 2:14
  Speaker 4: Bitterers was the extra.
• 2:14
  Speaker 3: One, and then or stir down strain. And the old
• 2:18
  Speaker 3: timers were saying, hey, you know what this Manhattan what
• 2:20
  Speaker 3: do you call this? It's the Manhattan cocktail. You know
• 2:22
  Speaker 3: what this reminds me of. This reminds me of that
• 2:25
  Speaker 3: old cocktail, that old fashioned cocktail.
• 2:30
  Speaker 4: And that's how it was named. Isn't that cool.
• 2:34
  Speaker 3: Well, you take my Manhattan cocktail tastes a history class
• 2:38
  Speaker 3: come to you, like.
• 2:39
  Speaker 2: You know, Jimmy. My motto, as you know, is I'm
• 2:42
  Speaker 2: bill already. When you're pouring the drinks, always make mine
• 2:45
  Speaker 2: a double. Mine's gone already.
• 2:49
  Speaker 4: Let me see what's going on.
• 2:52
  Speaker 2: What are our garnishes in here? What do we have?
• 2:54
  Speaker 3: A slice of orange and a little bit of cherry?
• 2:56
  Speaker 3: So the way a classic old fashion. And then there's
• 3:00
  Speaker 3: a real big argument about the ways you can make
• 3:02
  Speaker 3: an old fashion. Everybody has starts. It's called a drink
• 3:06
  Speaker 3: that you build in the glass. So you have your
• 3:08
  Speaker 3: your Rocks glass, that said short glass that you see there.
• 3:11
  Speaker 3: You put a little cube of sugar in there, preferably
• 3:15
  Speaker 3: demi your sugar, you know, sugar in the raw brown,
• 3:18
  Speaker 3: and then you hit it with bitters, and then you
• 3:21
  Speaker 3: take your muddling.
• 3:22
  Speaker 4: You just muddle it.
• 3:22
  Speaker 3: Then you throw a cherry in there, and in an orange,
• 3:25
  Speaker 3: and you muddle that. And then you add your spirit
• 3:28
  Speaker 3: and you mix it around your finger, your cinnamon canillo
• 3:32
  Speaker 3: cinnamon flavored whiskey, and then you add some mice and
• 3:35
  Speaker 3: you stirre it around with your finger. And that's great,
• 3:38
  Speaker 3: But as we all have experience putting sugar in our
• 3:41
  Speaker 3: iced tea. Doesn't it dissolves it irregularly? Yeah, I was like, think,
• 3:45
  Speaker 3: you're constantly trying to dissolve it. What I prefer is
• 3:49
  Speaker 3: to already break down your uh into simple syrup. So
• 3:53
  Speaker 3: this is two to one, so this is a real
• 3:55
  Speaker 3: concentrated so you don't have to use that much.
• 3:58
  Speaker 4: It will This is.
• 3:59
  Speaker 3: Dated refrigerated, and that'll keep kids get after it, you know,
• 4:03
  Speaker 3: because they like their Manhattans.
• 4:06
  Speaker 4: Oh fashion. So I did that, and you heard it shook.
• 4:11
  Speaker 3: I shaked it because now I introduced something non alcoholic
• 4:15
  Speaker 3: to it, which was the simple syrup.
• 4:18
  Speaker 4: So that's when you.
• 4:19
  Speaker 3: Got to shake the but Jesus out of your cocktail
• 4:21
  Speaker 3: with a canel of cinnamon whiskey, and then I uh
• 4:25
  Speaker 3: strained it over the drink.
• 4:27
  Speaker 2: It's pretty sweet. Can you could can you make it?
• 4:30
  Speaker 2: I guess you can make it less sweet by not
• 4:32
  Speaker 2: putting as much sugar as Yeah, yeah, I could have.
• 4:35
  Speaker 4: I could have held back on the you.
• 4:37
  Speaker 2: Agree that this one is a little too sweeter.
• 4:38
  Speaker 4: I kind of like it.
• 4:39
  Speaker 3: I like it in the morning cocktail, you know. I
• 4:41
  Speaker 3: like him a little bit, you know, but not all
• 4:43
  Speaker 3: bitter bill.
• 4:44
  Speaker 2: But but this cinnamon whiskey, this cinnamon whiskey does not
• 4:48
  Speaker 2: have sugar in it.
• 4:49
  Speaker 3: And that's the cool part about it because now as
• 4:51
  Speaker 3: uh as drink makers, as mixologies, we can adjust to
• 4:56
  Speaker 3: people's palate. Rather than it's too sweet, I'm not gonna
• 4:59
  Speaker 3: buy it, No, it's not sweet at all. The baseline
• 5:02
  Speaker 3: of this canal that they take a really nice whiskey
• 5:05
  Speaker 3: and they set in a basket of Indian sourced from
• 5:11
  Speaker 3: India sourced cinnamon sticks and they just soak it in
• 5:15
  Speaker 3: there and they.
• 5:15
  Speaker 4: Do it to taste.
• 5:16
  Speaker 3: It's not like, okay, forty five minutes is up. They
• 5:19
  Speaker 3: do it to taste. They make sure it's where they
• 5:21
  Speaker 3: want it to me.
• 5:22
  Speaker 2: It gives them an excuse to taste the whiskey from
• 5:24
  Speaker 2: time to.
• 5:25
  Speaker 4: Over and over.
• 5:27
  Speaker 2: Quality control. Yeah. Now see, I've taken the cherry out
• 5:31
  Speaker 2: of my cocktail. Is there? It is? Unfortunately it doesn't
• 5:34
  Speaker 2: have a stem on it so that I can show
• 5:36
  Speaker 2: you I can in fact tie a knot. Okay, okay,
• 5:39
  Speaker 2: show in the stag.
• 5:41
  Speaker 4: Let's see what we got here.
• 5:43
  Speaker 1: Easier said than done.
• 5:44
  Speaker 3: These stems are to Oh, here's a moderately sized stems.
• 5:48
  Speaker 4: You go oh, look at it.
• 5:49
  Speaker 2: You have to you know what I say, The bigger,
• 5:52
  Speaker 2: the stem, the best.
• 5:55
  Speaker 4: I've got a couple of shorties in there, well broken off.
• 5:58
  Speaker 2: I'll see if I can do it.
• 6:00
  Speaker 4: Yeah, well Bill does that.
• 6:01
  Speaker 1: I gotta say, Jimmy, yet again has shown me I
• 6:05
  Speaker 1: love something I thought I disliked because cinnamon whiskey has
• 6:08
  Speaker 1: not been something that vibes.
• 6:10
  Speaker 4: Now, this is delicious. That's why this is the best stuff. Yeah, yeah,
• 6:13
  Speaker 4: this is really good.
• 6:15
  Speaker 3: Clearwater Distillery right over in Pleasant Grove, Utah County's only distillery,
• 6:21
  Speaker 3: and it's fun when you go there. First time I
• 6:23
  Speaker 3: went out there, said hey, how do I get out
• 6:25
  Speaker 3: to you guys, We're like, well, go down I fifteen,
• 6:28
  Speaker 3: get off at the Pleasant Grove. Off from at the
• 6:30
  Speaker 3: end of the off front, make a left, and then
• 6:32
  Speaker 3: bang it right after the church. So you didn't have
• 6:34
  Speaker 3: to say which church, of course.
• 6:39
  Speaker 2: And of course Wine Academy in Utah dot Com for
• 6:41
  Speaker 2: all of your activities.
• 6:43
  Speaker 4: That's right, we have something coming up.
• 6:44
  Speaker 3: The We have three spots left for our Capitol Reef
• 6:48
  Speaker 3: Yoga Tour three days October seventeenth through the nineteenth, joined
• 6:52
  Speaker 3: myself and Kim Das Strip our yoga instructor for a
• 6:55
  Speaker 3: beautiful evening and daytime of hiking yoga. We're celeb rating
• 7:00
  Speaker 3: Ata's Place, Sidery. You're gonna do a tour and tasting,
• 7:04
  Speaker 3: so it's gonna be ciders, spirits and wine. We have
• 7:06
  Speaker 3: a multi course wine dinner at Hell's Backbone and Boulder.
• 7:10
  Speaker 3: All transportations included. Once you're down there and go to
• 7:13
  Speaker 3: Wine Academy Viewtah dot com for more information and click
• 7:16
  Speaker 3: on the yoga tour button.
• 7:18
  Speaker 2: Jimmy, I think you can testify. It's too small to
• 7:20
  Speaker 2: see on camera, but look that.
• 7:22
  Speaker 3: Wow.
• 7:23
  Speaker 4: I'm impressed. That's pretty good.
• 7:27
  Speaker 2: So call me Bill.
• 7:28
  Speaker 4: I'm turned on. Thank you, Thank you, Jimmy, Thanks guys
• 7:37
  Speaker 4: and Jerry Weekend. Why I Got you, Jimmy, Wine Academy
• 7:40
  Speaker 2: Of Utah dot com