Proudly recorded from Test Pattern Studios.
Meet the Maker: Calder Preyer of Preyer Brewing is in the studio to talk about the history of the brewery he and his brothers started and Tim and Jordan geek out over their delicious brews. They have more than a couple.
Food for Drinkin’: Chef Tim delivers fried catfish and cheese grits from Spring House Restaurant, Kitchen and Bar. Heck yeah, he does!
Mix It Up (the art of the drink): Lion’s Roar
1½oz Tiny Cat Vodka
3oz Burnt Caramel, Blood Orange Hibiscus Reduction*
*Burnt Caramel, Blood Orange Hibiscus Reduction
3 oz burnt caramel
6 oz hibiscus flowers
3 blood oranges
24 oz water
12 oz sugar
3 sprigs rosemary
2 sprigs thyme
Reduce for 30-45 mins on high.