Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy for June 26th, 2026

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Have Another Drink with Jimmy the Wine Guy for June 26th, 2026 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Brought to you by fine spirits and liquor from Italy
• 0:02
  Speaker 1: such as Elena Gin made from botanicals throughout Piedmont.
• 0:07
  Speaker 2: Verita Rida Rida Verita.
• 0:10
  Speaker 1: Vodka producer help her out, Jimmy produce with one hundred
• 0:14
  Speaker 1: percent Italian wheat and mountain spring water from the Alps.
• 0:18
  Speaker 1: Enjoy this refreshing summertime cocktail all summer long.
• 0:21
  Speaker 2: Go get some today.
• 0:23
  Speaker 3: I think he was enjoying genas struggle.
• 0:29
  Speaker 2: Feel all right, feel tal the weather, feel well.
• 0:36
  Speaker 4: Here he is the jittery giant who runs the Wine
• 0:40
  Speaker 4: Academy of Utah, Wine Academy of Utah dot com. He
• 0:46
  Speaker 4: is jimmy' Santangelo, and he's here to make us one
• 0:51
  Speaker 4: of my favorite cocktails in the entire world. I think,
• 0:55
  Speaker 4: are you making a Vespers?
• 0:58
  Speaker 5: Yeah, we're making a vesper this morning. I using three
• 1:01
  Speaker 5: components here. We've got the Alnagen. It's out of Piedmont area,
• 1:06
  Speaker 5: the Langey wine growing region, but they're sourcing botanicals all
• 1:10
  Speaker 5: throughout that region.
• 1:11
  Speaker 2: If you notice it does have a little color on it.
• 1:14
  Speaker 5: If you're looking online, it's got that's the unfiltered botanical
• 1:18
  Speaker 5: still staying there, not being filtered out rather, and this
• 1:22
  Speaker 5: Alina gin is available in the state stores. Forty two
• 1:24
  Speaker 5: percent alcohol by volume. Makes an excellent very botanical naturally
• 1:30
  Speaker 5: as gins are, has a good dose of juniper. However,
• 1:35
  Speaker 5: you have these other beautiful aromatics and botanical source from
• 1:38
  Speaker 5: the Piedmont wine growing region, maintaining that we have in
• 1:42
  Speaker 5: the upper northern area of Italy.
• 1:45
  Speaker 2: The vodka this is the verita and what we have is.
• 1:51
  Speaker 5: Italiana, and this is a wheat vodka, very good. And
• 1:56
  Speaker 5: then rather than Lilay, we're using co Americano, which is
• 2:02
  Speaker 5: my personally preferred component to add. So this acts just
• 2:07
  Speaker 5: like a little lay. But this is a wine base
• 2:10
  Speaker 5: rather than spirit.
• 2:11
  Speaker 2: So you get it. Well, No lays also wine.
• 2:13
  Speaker 5: But this is what I like, is got much more
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  Speaker 5: of a rounder beal to it on the pallet.
• 2:19
  Speaker 4: Now, this that you gave me here in this little cup,
• 2:21
  Speaker 4: this is just the gin. No, that's the cocktails.
• 2:26
  Speaker 2: Yeah, let me hit out.
• 2:27
  Speaker 3: Yeah, it's just the gin is so botanical that it's
• 2:30
  Speaker 3: so to.
• 2:31
  Speaker 2: Make a vesper cocktail. It's a ratio of a two.
• 2:34
  Speaker 5: I kind of make it a two to one to one,
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  Speaker 5: so it's two parts of your Lina gin So let's
• 2:39
  Speaker 5: say the part our ounces, so two ounces of your lina,
• 2:43
  Speaker 5: followed by equal portions ounce each of the Verita vodka
• 2:48
  Speaker 5: and the COKEI Americano. I did do a little tail
• 2:52
  Speaker 5: on the coke in that when I measured it in
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  Speaker 5: the in my ounce my jigger here, I poured it
• 3:01
  Speaker 5: in when I when I dumped it, I then kept
• 3:04
  Speaker 5: pouring the COKEI so.
• 3:05
  Speaker 2: A little bit til Yeah, you call it a tail
• 3:09
  Speaker 2: on the poor.
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  Speaker 4: Now here's the course. You know the story of the vespers.
• 3:13
  Speaker 2: Cocktail Tino James Bond.
• 3:15
  Speaker 4: Yeah. The Vesper's cocktail a high proof, spirit forward classic
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  Speaker 4: Martini variation famously created by author Ian Fleming in the
• 3:24
  Speaker 4: nineteen fifty three James Bond novel Casino Royale. Named after
• 3:29
  Speaker 4: double agent Vesper Lynn. It is uniquely distinct because it
• 3:33
  Speaker 4: combines both gin and vodka with the a parateif Lilay.
• 3:39
  Speaker 4: The original text, Bond ordered the drink with Quina Lilay,
• 3:43
  Speaker 4: a French apperatif that contained a prominent bitter punch from quinine. However,
• 3:49
  Speaker 4: the Quina Lilay was reformulated in the late twentieth century
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  Speaker 4: no longer exists, so modern bartenders used two primary roots
• 3:57
  Speaker 4: to replicate that Lilay blanc or Cokia americana.
• 4:01
  Speaker 3: Oh okay, I was going to ask because this you said,
• 4:03
  Speaker 3: this is your preferred, but I was wondering what the
• 4:05
  Speaker 3: standard usually is.
• 4:06
  Speaker 5: But yeah, the standard doesn't exist anywhere, as you mentioned,
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  Speaker 5: and we defaulted to Lila because it was from the
• 4:13
  Speaker 5: same company. But what this has is one of those
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  Speaker 5: original ingredients in it, the Cochio americano. And I just
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  Speaker 5: want to mention is uh it's a wine based occur
• 4:23
  Speaker 5: alcohol infused with herbs and spices, gentia flowers, and then
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  Speaker 5: it's the uh uh the coquina, that root that bark,
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  Speaker 5: the root that we get in there, bitter orange peel,
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  Speaker 5: and elderflowers. So it's very, very nice and it's very
• 4:40
  Speaker 5: it's much closer to the original. It's much closer to
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  Speaker 5: the original Lila. So that's why Guy prefers it on
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  Speaker 5: a lot of our tenders.
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  Speaker 2: See, that's a good one.
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  Speaker 5: And this gin, I gotta tell you from the Piedmont
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  Speaker 5: wine growing area. Alpine juniper, so it's kind of a
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  Speaker 5: high mountain juniper, very air matic, very robust.
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  Speaker 2: You also have almond.
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  Speaker 5: Uh, black elderflower, angelica, flower mint, camomeal citron and chinota peel.
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  Speaker 5: So yeah, and I love the fact that this is
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  Speaker 5: not filtered in the show, a little bit of that
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  Speaker 5: color and and that just you feel like you just
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  Speaker 5: got more visually as well as aromatically evident.
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  Speaker 2: It's much more characterful. It's really quite good. It's very
• 5:31
  Speaker 2: I just tried some of it's straight.
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  Speaker 3: And all of these are available in our liquor stores.
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  Speaker 2: Yeah, all these are available. The Linagen and the.
• 5:39
  Speaker 5: Verita vodka new relatively newly listed and you can find
• 5:46
  Speaker 5: them at some of the finer virus here in our
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  Speaker 5: community for sure.
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  Speaker 4: So so now again with the Vesper's Martini, is it
• 5:53
  Speaker 4: Vesper or Vesper's Martine? I believe it's a singular Vesper Martini.
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  Speaker 4: It's an elegant drink. And in most cases you have
• 6:01
  Speaker 4: said to me, Jimmy making cocktails, most cocktails you want
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  Speaker 4: to stir rather than shake.
• 6:08
  Speaker 2: Great question.
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  Speaker 5: You know, when you have cocktails, when you decide how
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  Speaker 5: you decide between shaking and stirring. What you gotta do
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  Speaker 5: is if all the components of the drink of the
• 6:19
  Speaker 5: cocktail have alcohol in it, that's when you do the
• 6:22
  Speaker 5: stir down and when you stir down. You want to
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  Speaker 5: have a mixing glass like this, put the spoon, the
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  Speaker 5: back of the spoon to the back wall of the
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  Speaker 5: mixing glass, and you stir. But this is doing. If
• 6:35
  Speaker 5: you were to shake this cocktail, you're going to incorporate.
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  Speaker 5: You're gonna overchill, over dilute the ice. And then also
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  Speaker 5: it's going to become a cloudier cocktail because.
• 6:45
  Speaker 2: A lot of air. It's gonna be. Yeah, and the.
• 6:47
  Speaker 5: Crystals, this is a gentle it's gonna still get chilled.
• 6:52
  Speaker 5: I can feel the chill here. And you are incorporating.
• 6:56
  Speaker 5: But you want the layers of these to come together,
• 7:00
  Speaker 5: not if.
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  Speaker 4: You're James Bond. Yeah, because James Bond says explicitly to
• 7:05
  Speaker 4: the bartender, shaken, not stirred.
• 7:08
  Speaker 5: So we knew the proper technique and purposely went and
• 7:12
  Speaker 5: there's some arguments why he had done that so we
• 7:15
  Speaker 5: could have it. He could have just a little bit
• 7:18
  Speaker 5: of the taste of the spirit over chilled, easier to
• 7:21
  Speaker 5: drink and keep his edge.
• 7:23
  Speaker 2: Oha, And that's kind.
• 7:26
  Speaker 4: I mean, I find I can drink a lot more
• 7:29
  Speaker 4: cocktails if they're shaken, Yes, and I like and I
• 7:34
  Speaker 4: just like them really cold, cold.
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  Speaker 2: Cold yeah, and it's fun to do.
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  Speaker 6: Yeah.
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  Speaker 3: Well, and it's my favorite sound, you know, it's my
• 7:42
  Speaker 3: favorite sound, that ice shaking.
• 7:44
  Speaker 1: No. Absolutely, somebody says I went to Jimmy's Rose all
• 7:47
  Speaker 1: day class on Monday and it was fantastic.
• 7:50
  Speaker 5: Oh good, thank you for the shout out. Yeah, that
• 7:52
  Speaker 5: was a lot of fun. That was at Beehive Distilling.
• 7:55
  Speaker 5: They now have a pop up restaurant there called Monty
• 8:00
  Speaker 5: and it's really quite nice. It's an exceptional restaurant Wednesday
• 8:04
  Speaker 5: through Saturday and they've lent us our space to host
• 8:08
  Speaker 5: periodically University Utah Lifelong Learning continuing education classes there and
• 8:14
  Speaker 5: Roselle Day was one of them. What sort of food
• 8:16
  Speaker 5: do they very elegant, remember Metropolitan back in the day Mint,
• 8:23
  Speaker 5: there was another one that popped up over there. I
• 8:25
  Speaker 5: didn't want to say it was Mint. I don't think
• 8:26
  Speaker 5: it was me Mint, but they had so. It's a
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  Speaker 5: very multi course, purposely delivered executed style. They're preparing all
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  Speaker 5: day long to provide you the perfect bite time after time.
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  Speaker 5: Good buddy of mine, Perimedes, is the beverage guy over there.
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  Speaker 5: Wine selections are outstanding and if you do the food
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  Speaker 5: wine pairing reservations only go to their website Monte m
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  Speaker 5: o Nte and.
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  Speaker 2: Instagram. Check out their Instagram.
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  Speaker 3: We should do something with them.
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  Speaker 2: Yeah, that's fun.
• 9:01
  Speaker 1: Film.
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  Speaker 4: Now we're back with the jittery giant of the Wine
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  Speaker 4: Academy of Utah Wine Academy of Utah dot com. He's
• 9:10
  Speaker 4: Jimmy Santangelo's splashy, splashy Jimmy, and.
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  Speaker 3: He's here too well answer your questions.
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  Speaker 4: About about cocktails and about restaurants, entertainment and your entertainment. Yeah,
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  Speaker 4: he believe it or not, he knows etiquette.
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  Speaker 5: He entertained some folks last Saturday, didn't we Yeah, at
• 9:31
  Speaker 5: the age a good time.
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  Speaker 4: Had some delicious wine and and uh hung out with
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  Speaker 4: some birds and some good friends of the program.
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  Speaker 3: That's a good that's that was a good time.
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  Speaker 4: And Jimmy is you were just so you were just
• 9:42
  Speaker 4: telling us about this new place. Where where is it again?
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  Speaker 5: Yeah, Manty, it's over on at Beehive Distillery. You have
• 9:51
  Speaker 5: distillery if you know, Uh, their their Utah distillery here
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  Speaker 5: in town.
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  Speaker 2: They're over on West Temple. They started out making ginx
• 9:58
  Speaker 2: yes Gin and second Southwest Temple.
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  Speaker 5: Twenty second Southwest Temple. It's over there and they had
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  Speaker 5: a bar area in the front, which was really cool.
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  Speaker 5: So we go into Beehive, you have the package store,
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  Speaker 5: then you have the bar, and then you have the
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  Speaker 5: manufacturing plant where they're the distillation. So that middle part,
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  Speaker 5: that bar area really great. We've done programming there with
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  Speaker 5: the Wye Academy. And they were approached by this young
• 10:22
  Speaker 5: man Martin, who got his feet under him over at
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  Speaker 5: Stone Ground right off a fourth South and he wanted
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  Speaker 5: to he was doing some pop up in home dinners
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  Speaker 5: and this and that, very high elevated food, and he
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  Speaker 5: ended up landing his feet over at Beehive taking over
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  Speaker 5: that bar.
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  Speaker 2: And now it's a restaurant. It's no longer a bar,
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  Speaker 2: it's a full restaurant and.
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  Speaker 5: They have a kitchen in the back and so forth,
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  Speaker 5: and they're just doing some phenomenal food. Go to their
• 10:51
  Speaker 5: Instagram page Monty m O and te and maybe SLC.
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  Speaker 2: I'm not sure.
• 10:55
  Speaker 5: I don't have it pulled up, but it's really elegant stuff.
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  Speaker 5: It reminds me, you know, we hear farm to table,
• 11:03
  Speaker 5: we hear handcrafted, we hear all these things.
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  Speaker 2: This is doing it. This is execution.
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  Speaker 5: They're doing a lot of table side service, a lot
• 11:10
  Speaker 5: of table side preparation and serves things like that.
• 11:12
  Speaker 2: And as I mentioned, the wine program's actly all right.
• 11:15
  Speaker 4: They have a wonderful looking menu here. I just found
• 11:18
  Speaker 4: them on online and a beautiful website.
• 11:23
  Speaker 5: Martin Bobbyo, Yeah, Martin Bobbio is the owner, him and
• 11:27
  Speaker 5: his partner and they do a great job.
• 11:30
  Speaker 4: All right.
• 11:31
  Speaker 3: Got some text questions. What is a good wine to
• 11:34
  Speaker 3: start a wine collection? What's a good way to store
• 11:37
  Speaker 3: if you're a newbie collector?
• 11:39
  Speaker 5: So storage, If you buy a wine with a cork
• 11:42
  Speaker 5: in it, like cork cork, not foam cork or something,
• 11:45
  Speaker 5: but a cork cork, store those on their side. You
• 11:48
  Speaker 5: want to keep the wine in contact with the cork.
• 11:50
  Speaker 5: Cork swells preventing air from coming in and out. If
• 11:52
  Speaker 5: you were to store the same bottle of the wine upright,
• 11:55
  Speaker 5: you're gonna have a head gap and that cork's going
• 11:57
  Speaker 5: to dry out thereby degrading that wine sooner.
• 12:01
  Speaker 4: And are you supposed to rotate the bottles?
• 12:03
  Speaker 7: Yeah?
• 12:03
  Speaker 5: Every year, every time you do one more thing you
• 12:06
  Speaker 5: gotta do when you change the batteries in the smoke detector,
• 12:09
  Speaker 5: one of those things.
• 12:10
  Speaker 7: Got to rotate the wines and then if you have
• 12:14
  Speaker 7: a bottle with a screw top store those upright now,
• 12:18
  Speaker 7: screwtop bottles are intended for wine to be put in them,
• 12:20
  Speaker 7: that are intended to be consumed upon release.
• 12:23
  Speaker 5: They're not meant to be aged. So I mean, wait
• 12:26
  Speaker 5: till you get home from the wine store. But you know,
• 12:29
  Speaker 5: enjoy them and they're not a wine. Yeah, a year,
• 12:33
  Speaker 5: year and a half maybe, but nothing like three, five,
• 12:36
  Speaker 5: six years.
• 12:38
  Speaker 2: So that's your storage technique, all right.
• 12:43
  Speaker 3: Do you know any good cocktails made with fossia bruto
• 12:46
  Speaker 3: center B.
• 12:47
  Speaker 2: I don't don't know what that is.
• 12:49
  Speaker 4: You know what that is?
• 12:50
  Speaker 2: I don't know. So sounds Italian? Right, center B. What
• 12:56
  Speaker 2: was it the first part? I don't think.
• 12:58
  Speaker 3: We're f A C C I A bruto B r
• 13:02
  Speaker 3: U T t O center B with an E at
• 13:06
  Speaker 3: the end. It's center with a B E at the end.
• 13:08
  Speaker 3: I don't know what that is.
• 13:09
  Speaker 5: I gotta look it up or go to the wine
• 13:12
  Speaker 5: A kennedyviewtah dot com. Send me something through the contact
• 13:14
  Speaker 5: page and I can kick it back to yourself.
• 13:17
  Speaker 3: Or next time you text, just assume we don't know
• 13:19
  Speaker 3: what that is, all right, give us a little info.
• 13:22
  Speaker 2: I don't know that one.
• 13:23
  Speaker 3: Let's go to Jill. Hello, Jill, Jill, good morning.
• 13:25
  Speaker 2: What's your question for Jimmy?
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  Speaker 6: Hi, good, good morning. So on the Vesper cocktail, I
• 13:32
  Speaker 6: don't have the particular gin or the vodka. I just
• 13:36
  Speaker 6: have like a basic tangaret and a sure title or
• 13:40
  Speaker 6: ketle can I still I do have that that other
• 13:44
  Speaker 6: stuff the.
• 13:45
  Speaker 3: Lil a great, just use that so good?
• 13:48
  Speaker 2: Two to one, so two parts of your janger ray, so.
• 13:53
  Speaker 5: You know, a one one thousand, two one thousand account
• 13:57
  Speaker 5: of that, and then a one thousand of the kettle
• 13:59
  Speaker 5: it sounds like you had. And then your lit lay
• 14:03
  Speaker 5: whatever however much Vodki you put in, equal that to
• 14:06
  Speaker 5: the amount of the lit lay that you'll put in,
• 14:09
  Speaker 5: and you'll have your Vesper cock your Martina.
• 14:11
  Speaker 4: One other thing, though, Jill, you need a really nice
• 14:16
  Speaker 4: cocktail glass, preferably chilled, rather than the paper cups that
• 14:20
  Speaker 4: Jimmys served us.
• 14:26
  Speaker 2: This is radio Oh what do you what? Do you
• 14:30
  Speaker 2: garnish it with a swath of lemon?
• 14:33
  Speaker 5: So take some lemon and take your peeler and peel
• 14:38
  Speaker 5: a nice swath of the lemon out and put the
• 14:40
  Speaker 5: skin facing out. Put that peel between your thumb and
• 14:44
  Speaker 5: forefinger and give it a little split.
• 14:46
  Speaker 2: Those oils will go and do this over the cocktails.
• 14:49
  Speaker 5: So the oils, you know, settle on top and U
• 14:53
  Speaker 5: you got that extra little aromatic.
• 14:55
  Speaker 4: And then and then take another little peel and put
• 14:57
  Speaker 4: it between your cheek and gum.
• 14:58
  Speaker 1: All right, thanks Jim, thank you, Vasha Bruto, ugly face.
• 15:06
  Speaker 1: It's a line of Brooklyn made Italian liqueurs and Amari
• 15:10
  Speaker 1: so nice. So what would you use in tomorrow?
• 15:14
  Speaker 5: So this you have a bitter liqueur and you have
• 15:18
  Speaker 5: a series of cocktails that you can use with that.
• 15:21
  Speaker 2: It's not like Furnett. It's a little bit different.
• 15:23
  Speaker 5: It's not as punch it with that menthol, the kind
• 15:28
  Speaker 5: of thing that happens with Furnette.
• 15:30
  Speaker 2: So this bitter liqueurs are really.
• 15:32
  Speaker 5: Quite good for various cocktails, none of are coming to
• 15:38
  Speaker 5: mine right now.
• 15:39
  Speaker 4: Sorry, Still, go go to the Wine Academy of Utah
• 15:43
  Speaker 4: dot com and you can ask jimmy questions through that portal.
• 15:46
  Speaker 3: Let's see, my daughter turns twenty one in October. We're
• 15:49
  Speaker 3: going to New York City to celebrate. What would be
• 15:52
  Speaker 3: a good cocktail to get her started? I can assist, Yeah,
• 15:56
  Speaker 3: what would you do when my Nies turned twenty one.
• 15:58
  Speaker 3: We took her over here to the rest and she
• 16:01
  Speaker 3: said she wanted an espresso martini.
• 16:04
  Speaker 5: Those are great ones to start with, for sure, and
• 16:06
  Speaker 5: they're definitely back in fashion. And what a way to
• 16:09
  Speaker 5: mark your first cocktail when you're twenty one. That would
• 16:14
  Speaker 5: be a lot of fun you could do when in
• 16:17
  Speaker 5: New York to start with that and then maybe split
• 16:20
  Speaker 5: a Manhattan cocktail. I was in the city, so perhaps
• 16:24
  Speaker 5: something of those combinations.
• 16:26
  Speaker 4: I remember my first cocktail it was. It was a
• 16:29
  Speaker 4: jug of sangria.
• 16:33
  Speaker 3: The whole joke pretty much Sketchy Blake says, game show
• 16:41
  Speaker 3: experience with Jimmy and Radio from Hell. Shut up and
• 16:44
  Speaker 3: take my money. What do you got going on this?
• 16:47
  Speaker 3: Oh man?
• 16:48
  Speaker 5: We got a lot of So this Sunday, I'm over
• 16:50
  Speaker 5: at Clearwater Distilling for spirits and cigar. Next Wednesday, July first,
• 16:56
  Speaker 5: we're up at the Coop in Leyton, part of the
• 16:59
  Speaker 5: roof the break in Saratoga Springs. July seventh, Kiln Co
• 17:04
  Speaker 5: Working Space Tastings.
• 17:06
  Speaker 2: This is a big one.
• 17:07
  Speaker 5: I'll finalize with this July fifteenth, Neighborhood Hive brand New
• 17:11
  Speaker 5: Wine Wednesday. There this is up in the Sugarhouse area.
• 17:14
  Speaker 5: This is my neck of the woods, and we're really
• 17:18
  Speaker 5: bringing community people together in the community over wine, some
• 17:22
  Speaker 5: small bites, and it's going to be a really great
• 17:25
  Speaker 5: wine tasting. We've got three of them scheduling. That's up
• 17:28
  Speaker 5: on twenty one hundred South and like twentieth East. Yeah excellent, yeah,
• 17:33
  Speaker 5: yeah it.
• 17:34
  Speaker 3: Maybe you'll swing down.
• 17:35
  Speaker 2: That will be awesome.
• 17:36
  Speaker 3: All right, Thank you very much, Jimmy, you got it.
• 17:38
  Speaker 2: Thanks everybody.
• 17:40
  Speaker 4: Joint Weekend Wine Academy of Utah dot com