Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from September 26th, 2025

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Have Another Drink with Jimmy the Wine Guy from September 26th, 2025 · The Radio From Hell Show - Best Of

• 0:01
  Speaker 1: The field, better trains in the feel all right field
• 0:07
  Speaker 1: down the weather in the feel Well.
• 0:11
  Speaker 2: He's here, the tortured genius who who runs the Wine
• 0:16
  Speaker 2: Academy of Utah, the enanible, the Wine Academy of Utah
• 0:21
  Speaker 2: dot com. It's Jimmy Santangelo, Jimmy the wine guy. It
• 0:26
  Speaker 2: smells so good in here.
• 0:27
  Speaker 3: Yeah, I'm making investment Martini. I'm doing two versions. We're
• 0:30
  Speaker 3: gonna do the stirdown and shaken.
• 0:32
  Speaker 1: He's stirring and shaking at the Saint. I would like
• 0:36
  Speaker 1: mind shaken off. He is a professional. Yes, Now do
• 0:41
  Speaker 1: you know we have to read this? Uh, I don't
• 0:43
  Speaker 1: have somebody brought.
• 0:45
  Speaker 2: To you by fine spirits and liquor from Italy such
• 0:48
  Speaker 2: as Elena Gin.
• 0:50
  Speaker 1: Is that what you're using.
• 0:51
  Speaker 3: Yeah, we're using the Elena Gin out of Piedmont, all
• 0:54
  Speaker 3: the herbs and botanicals in essences sourced from that area.
• 0:57
  Speaker 3: You even have a little bit of a color, although
• 0:59
  Speaker 3: it's Chris so clear, you do have a little bit
• 1:01
  Speaker 3: of color in there because we're not filtering out those botanicals.
• 1:05
  Speaker 1: Want that little bit of that beautiful.
• 1:08
  Speaker 3: Flavor and fragrance, and everything's really remained in there, not
• 1:11
  Speaker 3: only visually, but of course aramatic.
• 1:13
  Speaker 2: Lena that's Eleana gin. And then you've also got Verita
• 1:18
  Speaker 2: vodka produced with one percent Italian wheat and mountain spring
• 1:21
  Speaker 2: water from the Alps, and cochi Americano liqueur.
• 1:25
  Speaker 1: Is that how you say that? Coachy?
• 1:27
  Speaker 3: Yep Americano liqueur. That's got that nice lemon in there.
• 1:32
  Speaker 3: So the Vesper Martina was celebrating this morning with these
• 1:35
  Speaker 3: fine ingredients offering italy.
• 1:37
  Speaker 1: Smell the citrus good. Yeah.
• 1:39
  Speaker 2: Now you want to know the history of the Vesper cocktail,
• 1:41
  Speaker 2: tell us. According to Differd's guide, the Vesper cocktail was
• 1:45
  Speaker 2: originally made of gin vodka and Quina lilt. Since this
• 1:51
  Speaker 2: form of Lilid is no longer produced, modern bartender substitute
• 1:54
  Speaker 2: Lilid blanc or cochi Americano.
• 1:58
  Speaker 1: Yeah, which we're featuring here.
• 1:59
  Speaker 2: The Vesper march He was created by Ian Fleming and
• 2:04
  Speaker 2: James Bond. It was created, yes, he made famous by
• 2:08
  Speaker 2: including it in his first James Bond novel, Casino Royal,
• 2:11
  Speaker 2: published in nineteen fifty three. In chapter seven, Bond explains
• 2:15
  Speaker 2: exactly how to make and serve the drink to a
• 2:18
  Speaker 2: casino bartender. Quote in a deep champagne goblet, three measures
• 2:22
  Speaker 2: of Gordon's, one of vodka, half a measure of quina lilt.
• 2:26
  Speaker 2: Shake it very well till it's ice cold. Then add
• 2:30
  Speaker 2: a large slice of lemon peel. You would exactly what
• 2:33
  Speaker 2: this is.
• 2:34
  Speaker 1: We have cheers. Good morning, you see your morning vestper, Yes,
• 2:39
  Speaker 1: good morning.
• 2:40
  Speaker 3: Can you tell us, Jimmy, why why this is the
• 2:43
  Speaker 3: shape of a glass for martini?
• 2:46
  Speaker 1: The martini?
• 2:46
  Speaker 3: So you want to hold it by the stem and
• 2:49
  Speaker 3: you never want to hold your martini by the bulb
• 2:51
  Speaker 3: of the glass or that'll warm it up right, And
• 2:53
  Speaker 3: the reason the V shape keeps it nice and especially cold.
• 2:57
  Speaker 3: Everything's just really tight. So you got the chill of
• 3:00
  Speaker 3: the glass and in that V everything's really tight together. Now,
• 3:04
  Speaker 3: of course you can serve this in a champagne coop,
• 3:07
  Speaker 3: but if you think about a coop and a kind
• 3:09
  Speaker 3: of bird bath looking one, the coop a little broader
• 3:12
  Speaker 3: of a base at the bottom, so you're really distributing
• 3:15
  Speaker 3: the chill thereby.
• 3:20
  Speaker 1: Their bi will cool off faster. Now, if you shook
• 3:24
  Speaker 1: some of this and stirred some of it, yeah, well
• 3:26
  Speaker 1: I had mine stirred. It's nice.
• 3:28
  Speaker 3: So the vesper martini. When you difference between checking and stirring.
• 3:31
  Speaker 3: If all your components such as this case, have alcohol
• 3:34
  Speaker 3: in them. The Lina gin, the Verita vodka, this is
• 3:38
  Speaker 3: one hundred percent wheat vodka. Amazing right here in the state.
• 3:41
  Speaker 3: I think I got the pricings on there. If you
• 3:43
  Speaker 3: want to say, let me do it. And then the
• 3:44
  Speaker 3: Cochie Americano, Now this is an alternative to Lilay blanc,
• 3:50
  Speaker 3: and Lilay is a spirit based uh liqueur and this
• 3:56
  Speaker 3: is more of a wine based and then they infe
• 4:00
  Speaker 3: this spirit that's been saturated with all the lemon and botanicals.
• 4:05
  Speaker 3: So I just like the Coke Americano gives it a bigger,
• 4:08
  Speaker 3: broader mouthfield.
• 4:09
  Speaker 1: It's really good, isn't that tasty?
• 4:11
  Speaker 2: So you can get the Alena gin at the liquor
• 4:14
  Speaker 2: store right now, thirty six ninety nine yep, the Verida
• 4:18
  Speaker 2: vodka twenty three ninety nine.
• 4:20
  Speaker 1: And then this is a leader.
• 4:21
  Speaker 3: Yeah, it's one thousand mili liters, so you got a
• 4:24
  Speaker 3: little bit more.
• 4:24
  Speaker 2: And then the Cokey Americano is twenty twenty five dollars yep,
• 4:29
  Speaker 2: and they're all available today.
• 4:31
  Speaker 1: This this is a delicious cockcake.
• 4:33
  Speaker 3: It really is so real simple to make two to
• 4:35
  Speaker 3: one there are varying ratios out there, but when I
• 4:37
  Speaker 3: assess these spirits on their own, the Alina gin really
• 4:41
  Speaker 3: comes through and the mouthfield of the vodka is really
• 4:44
  Speaker 3: quite good. I'm gonna look forward to maybe making a
• 4:46
  Speaker 3: martini with an olive or something like, you know something
• 4:50
  Speaker 3: in there with this vaka latora.
• 4:52
  Speaker 1: Say, this is my first wheat vodka.
• 4:54
  Speaker 3: Excuse me, Yeah, it's it's a little creamier. Yeah, triple
• 4:59
  Speaker 3: distill and then they go through uh uh which it's uh,
• 5:04
  Speaker 3: I have it on the note. It's not a lambic still,
• 5:06
  Speaker 3: but it's a short squatty still.
• 5:08
  Speaker 2: The vodka initially triple distilled, fourth distillation through an antique
• 5:13
  Speaker 2: wood fired bomb Marie.
• 5:15
  Speaker 1: Yeah, the bo Marie.
• 5:16
  Speaker 3: Yeah, that's like a short squatty copper still. And that's
• 5:21
  Speaker 3: the final distillation. So you're really getting letting some of
• 5:25
  Speaker 3: those fatty fusils come through those compounds, but after being
• 5:29
  Speaker 3: triple distilled, a lot of that didn't make the cut anyways.
• 5:33
  Speaker 1: But yeah, you.
• 5:34
  Speaker 2: Can you can taste the in the in the cookie.
• 5:37
  Speaker 2: You can taste the elder flower too.
• 5:39
  Speaker 3: Oh nice. Yeah, it's a very floral drink. It is strong.
• 5:43
  Speaker 3: You have all the components. Back to the difference between
• 5:46
  Speaker 3: shaking and not stir. The standard, the principle, the rule
• 5:49
  Speaker 3: of thumb, you can always break those. The rule of
• 5:51
  Speaker 3: thumb is if all the ingredients in your cocktail have
• 5:54
  Speaker 3: alcohol in it, then you're gonna stir it down.
• 5:58
  Speaker 1: You don't want to over delude to cloud the drink.
• 6:01
  Speaker 1: Where when I.
• 6:02
  Speaker 3: Shook bills like his, his glass is still chilled on
• 6:06
  Speaker 3: the side wall there where ours isn't, and he would
• 6:10
  Speaker 3: have received more dilution through the vigorous action of shaking
• 6:15
  Speaker 3: the cocktail, and you may even get some shards of
• 6:18
  Speaker 3: ice over the top that of course, Christian.
• 6:22
  Speaker 2: I guess it's just a matter of I didn't realize
• 6:25
  Speaker 2: that you were supposed to you're really supposed to stir
• 6:28
  Speaker 2: martinis and that kind of thing. But but then you know,
• 6:30
  Speaker 2: James Wells shaken enough, and so I'd always had mine
• 6:34
  Speaker 2: shaken and I and I like that because it's colder.
• 6:37
  Speaker 1: That's what I'm it's mine. That's why.
• 6:39
  Speaker 4: No, for sure, that's my favorite sound, is that shape.
• 6:42
  Speaker 3: But the stirdown isn't like it's not room temperature, it's
• 6:45
  Speaker 3: totally chilled. It's very cold. It's the end of the flavors. Really,
• 6:49
  Speaker 3: I'm going to revisit it the flavors really.
• 6:52
  Speaker 5: Can I revisit it?
• 6:53
  Speaker 1: Everyone, let's all revisit it. Hello, Hello again? This is
• 6:57
  Speaker 1: this is this is so decadent. Wow, having a vesper
• 7:00
  Speaker 1: Martini at eight o'clock in the morning. Yeah, I mean
• 7:03
  Speaker 1: it's shirt. It's really good though, And.
• 7:05
  Speaker 3: It's a matter of the quality ingredients, the alina gin,
• 7:08
  Speaker 3: touch of color. All these are from Italy. All these
• 7:12
  Speaker 3: products are from Italy. The verita, the vodka just delicious.
• 7:17
  Speaker 3: We rained on about that, and then the Cokie Americano
• 7:20
  Speaker 3: really quite good, just an alternative to lay the lilay
• 7:24
  Speaker 3: Quino was the original James BoNT Ian fun means in
• 7:27
  Speaker 3: the next fifty three casino Royale, and they no longer
• 7:30
  Speaker 3: produce that, so they just defaulted a traditional lolay. But
• 7:33
  Speaker 3: I believe, in my opinion, based on writings and literature,
• 7:37
  Speaker 3: that this is reflecting this, the Cochie Americana reflects the original.
• 7:41
  Speaker 1: I can't believe.
• 7:42
  Speaker 2: I So I discovered this martini vesper Martini only four
• 7:46
  Speaker 2: or five years ago, and I've been drinking a lot
• 7:49
  Speaker 2: more than that, lot many more years than that, and
• 7:52
  Speaker 2: I but I discovered and I went, wait a minute,
• 7:54
  Speaker 2: it's got three different alcohols in it.
• 7:57
  Speaker 1: Yeah, and it's still it's pretty good too strong. Yeah,
• 8:00
  Speaker 1: it's really good exactly. Yeah, that's why it's great.
• 8:02
  Speaker 4: And that's why Jimmy is the man.
• 8:08
  Speaker 1: All right.
• 8:09
  Speaker 2: Questions for the torture genius of the Wine Academy of
• 8:13
  Speaker 2: Utah Jimmy Santangelo, Jimmy the wine Guy. You can go
• 8:16
  Speaker 2: to Wine Academy of Utah dot com or all Things Jimmy.
• 8:21
  Speaker 1: Uh I see we have a phone question. Yes, William
• 8:25
  Speaker 1: is on the phone. Hello William, Hello.
• 8:29
  Speaker 5: I have a question for Jimmy regarding gin. All right,
• 8:33
  Speaker 5: I'm newer to spirits. I had my first gin this
• 8:37
  Speaker 5: past week. Was good for my West Mountain Gin made
• 8:43
  Speaker 5: an incredible gin and tonic. My question is what other
• 8:47
  Speaker 5: local oh gins are worth checking out?
• 8:51
  Speaker 1: Beehive great questions, you're speaking to the man. Yeah, Beehive
• 8:55
  Speaker 1: Gin is fantastic. They use regionally sourced botanicals.
• 8:59
  Speaker 3: In essence is they use an alpine juniper jack rabbage?
• 9:04
  Speaker 3: Is that the jack rabbit gin named after the rabbits
• 9:06
  Speaker 3: ripping around southern Utah. Beehive named after our great state.
• 9:09
  Speaker 3: They also have one called decades, Gin celebrating their ten
• 9:13
  Speaker 3: year of distillation. But the Beehive Gin the jack Rabbit
• 9:19
  Speaker 3: is just very it's more citrus forward.
• 9:22
  Speaker 1: You do have that balance at Juniper.
• 9:25
  Speaker 3: And as you expand gin tasting with cocktails that one
• 9:30
  Speaker 3: my friend, look for the French seventy five.
• 9:33
  Speaker 1: And it makes a really great beverage there.
• 9:36
  Speaker 2: Okay, okay, anything else appreciate that.
• 9:40
  Speaker 1: The cocktail, Thank you, thanks.
• 9:43
  Speaker 4: The French seventy five is a classic English And oh,
• 9:47
  Speaker 4: Madame PETRINII from Ogden. Yeah, let's see Jimmy with warm
• 9:55
  Speaker 4: cocktail season coming. Is there something warm I can make
• 9:59
  Speaker 4: using amaretto or lemon cello. I've had both sitting around
• 10:03
  Speaker 4: for a while and need to make room on my shelf.
• 10:05
  Speaker 1: Just mix them together and throw in a microwave a
• 10:08
  Speaker 1: micro sound.
• 10:12
  Speaker 3: Well with the amaretto, you know, you can go towards
• 10:14
  Speaker 3: that coffee kind of direction if you want. That's got
• 10:20
  Speaker 3: that almond kind of thing coming about the amaretto.
• 10:23
  Speaker 1: Yeah, the amaretto.
• 10:24
  Speaker 3: And uh, when I years ago, do you remember Fresco
• 10:28
  Speaker 3: Italian restaurant fifteenth and fifteenth we did a custom with
• 10:32
  Speaker 3: the tea grotto, a custom blend and I wanted a
• 10:36
  Speaker 3: lot of that amaretto kind of aromatic and flavor. So
• 10:39
  Speaker 3: there's actually a loose leaf tea that has those components,
• 10:43
  Speaker 3: those flavors. So we would do that as a finishing
• 10:46
  Speaker 3: for those that wanted to have a traditional d justif
• 10:49
  Speaker 3: at the end, but not necessarily alcoholic, so we we
• 10:52
  Speaker 3: would prepare that form complimentary. Otherwise, excuse me, vest burn
• 10:58
  Speaker 3: my throat and be but yeah, you want to use
• 11:03
  Speaker 3: something coffee and cream and a little amaretto, I think
• 11:06
  Speaker 3: you'd be good to go.
• 11:06
  Speaker 4: All right, let's see, Jimmy, flu season is upon us.
• 11:11
  Speaker 4: What's your favorite hot toddy recipe?
• 11:13
  Speaker 3: So I just made one the other day. Fantastic kids
• 11:17
  Speaker 3: enjoy it hot or cold. The get some unfiltered apple cider.
• 11:23
  Speaker 3: You can get it at Whole Food, Started, Joe's, Smith's, Harmon's,
• 11:26
  Speaker 3: whatever your favorite grocer is, and warm that throwing some
• 11:30
  Speaker 3: sliced apples, throwing some star and knee, some cinnamon sticks.
• 11:34
  Speaker 3: Just let it stir about and then as you paddle
• 11:37
  Speaker 3: that out into a coffee mug, hit it with your
• 11:39
  Speaker 3: favorite whiskey.
• 11:40
  Speaker 1: And that's my favorite fall.
• 11:43
  Speaker 3: We're carbon pumpkins this weekend, so we'll be making that
• 11:46
  Speaker 3: we'll be that'll be on the stove.
• 11:47
  Speaker 1: You don't have to wait till you're sick to have
• 11:49
  Speaker 1: a hot togg. I have one after the show.
• 11:53
  Speaker 4: Every day guy in the chat room is recommending TJ's
• 11:56
  Speaker 4: honey Crisp apple cider.
• 11:58
  Speaker 1: There you go, thank you.
• 12:00
  Speaker 4: Let's see Quinn the barber wondering about a fall mocktail
• 12:04
  Speaker 4: for pregnant missus coal.
• 12:05
  Speaker 3: Oh yeah, so I love my so spring. First one
• 12:10
  Speaker 3: that comes to mind is the coconut water. Coconut water
• 12:13
  Speaker 3: with lime. That's really good, but that's not necessarily fall.
• 12:16
  Speaker 3: That's refreshing in the summertime, with a little soda water
• 12:19
  Speaker 3: when it comes towards the fall, a little bit warmer.
• 12:23
  Speaker 1: It's a really great combination.
• 12:25
  Speaker 3: It's pineapple juice, pineapple juice and apple citer where I'm
• 12:28
  Speaker 3: this apple cier conversation, but it really captures and both
• 12:32
  Speaker 3: those really play well off of one another.
• 12:35
  Speaker 4: All right, Let's see, I don't drink a lot, but
• 12:37
  Speaker 4: when we go out with friends, I tend to get
• 12:39
  Speaker 4: an old fashioned For a newbie. What would be the
• 12:42
  Speaker 4: best bitters to use?
• 12:44
  Speaker 1: And where would I get them?
• 12:45
  Speaker 5: Ah?
• 12:45
  Speaker 3: Yeah, you can go right up the street here to
• 12:49
  Speaker 3: Boost Team and for a wonderful selection of bitters. You know,
• 12:54
  Speaker 3: I'm pretty traditional when it comes to the old fashions.
• 12:56
  Speaker 3: I want the spirit and all those traditional items to
• 12:58
  Speaker 3: really come together. But look for scrappies, which is a
• 13:02
  Speaker 3: pretty good We do have local bitters. I want to
• 13:04
  Speaker 3: make sure that I throw our local guys a bone.
• 13:09
  Speaker 3: And uh so you have the Bitterer's Lab that does
• 13:13
  Speaker 3: some really incredible and they have one that if I
• 13:16
  Speaker 3: call correctly, it's a black cedar.
• 13:19
  Speaker 1: Yeah, yeah, yeah, that's a I think Ivy has that
• 13:23
  Speaker 1: at Yeah.
• 13:24
  Speaker 4: Boost Teak is three fifteen East Broadways.
• 13:27
  Speaker 1: But Scrappies, Cherry liquor bitter might go to.
• 13:32
  Speaker 4: Here's another one. I'm flying to Seattle this afternoon. Does
• 13:35
  Speaker 4: Jimmy have any recommendations for breweries or distilleries to check out?
• 13:40
  Speaker 3: Gratefully, I don't. I'm sorry about that. There is they
• 13:43
  Speaker 3: do have a great scene up there, though I know.
• 13:46
  Speaker 3: I was just talking to a friend of mine. She
• 13:47
  Speaker 3: came back and she's a big beard nut and uh
• 13:51
  Speaker 3: I wish she was here because she would list them off.
• 13:53
  Speaker 1: So sorry about that. All right.
• 13:55
  Speaker 4: Let's see, for some reason, my grandmother is really into
• 13:59
  Speaker 4: cinnamon schnop.
• 14:01
  Speaker 3: Grandma was a party girl back.
• 14:04
  Speaker 4: She doesn't like drinking it straight and is wanting to
• 14:07
  Speaker 4: know things to mix with it, and I have no idea.
• 14:10
  Speaker 3: Yeah, cinnamon snops over ice, you know you want to
• 14:13
  Speaker 3: spin that bad boy. Definitely give it a shake. You
• 14:17
  Speaker 3: know that is a d just Steve at the end
• 14:20
  Speaker 3: after a meal or sitting around playing peanockle. I kind
• 14:24
  Speaker 3: of like your grandma. I'm gonna throw her that one.
• 14:26
  Speaker 3: And uh, you know that could be schnops is interesting
• 14:30
  Speaker 3: because it'll it keeps on going the flavor. It's not
• 14:34
  Speaker 3: like a cinnamon whiskey or this or that and that
• 14:36
  Speaker 3: that that guy keeps on going. So my recommendation is
• 14:41
  Speaker 3: chill it down, poured into a nice uh sour glass,
• 14:45
  Speaker 3: a real nice little tiny glass that only holds like
• 14:48
  Speaker 3: three ounces.
• 14:48
  Speaker 1: And that's the traditional method.
• 14:50
  Speaker 4: I would say with with apple juice or apple.
• 14:52
  Speaker 1: Yeah, I was gonna say that, but I've used that
• 14:55
  Speaker 1: for all. Yeah, we seem to let me do it that.
• 14:59
  Speaker 2: Just to go back to Seattle quickly, I had to
• 15:02
  Speaker 2: look it up because I wanted to remember there's a
• 15:04
  Speaker 2: restaurant there called Salumi. It was It was founded by
• 15:08
  Speaker 2: Mario Batali's father, Armando, Armandino Batali and just and it's
• 15:15
  Speaker 2: still open. It's in Pioneer Square Salumi. It's great cured
• 15:19
  Speaker 2: meats and great sandwiches.
• 15:21
  Speaker 1: It's really nice.
• 15:22
  Speaker 4: And guy in the chatroom has found a list Locust
• 15:25
  Speaker 4: Cider and Brewing, Cloudburst Brewing, Old Stove Brewing, of course,
• 15:33
  Speaker 4: Pike Brewing, and the tap room in the Seattle Beer Company.
• 15:38
  Speaker 1: So it's a great starts to choose.
• 15:40
  Speaker 2: Or you can just go to the grocery store and
• 15:42
  Speaker 2: get a six pack of Renier. Yeah, so let's see
• 15:46
  Speaker 2: Jimmy Events.
• 15:47
  Speaker 1: What do you what do we got this weekend?
• 15:50
  Speaker 3: This Saturday literary libation celebrating fifty years Edward Abbey's Monkey
• 15:54
  Speaker 3: Wrench Gang over at the Clubhouse and eight.
• 15:58
  Speaker 1: Point fifty.
• 16:00
  Speaker 3: South East a fifty east South Temple. Thank you, and
• 16:03
  Speaker 3: that's from at one o'clock. You receive a small charcruiter
• 16:06
  Speaker 3: responsor by Beehive Cheese, little sparkling wine or non alcoholic beverages,
• 16:10
  Speaker 3: and then I'm preparing a cocktail to pair with the
• 16:14
  Speaker 3: Monkey Wrench Gang while you enjoy a nice forty five
• 16:16
  Speaker 3: sixty minute oration discussion with Ken Sanders celebrating fifty years
• 16:22
  Speaker 3: of Edward Abbey Monkey Wrench Gang this Saturday one to three, and.
• 16:26
  Speaker 2: You can ask questions and participate in the discussion. And
• 16:30
  Speaker 2: I'm there sort of moderating things as we go along,
• 16:33
  Speaker 2: and Jimmy's there cracking wise.
• 16:35
  Speaker 1: And serving drinks, shooting my mouth off.
• 16:37
  Speaker 2: So if you want to buy tickets, go to Wine
• 16:40
  Speaker 2: Academy of Utah dot com.
• 16:42
  Speaker 1: Thanks guys, have a great weekend. Thank you very much.