Night Shift Just Enough Whiskey Mp3 Download

W Aspen hosted its first ever Stargazing & Spirits event on Monday night at Mollie Gibson Park. Led by Ryan Eliason, star guide and owner of Aspen Stargazing, guests were taken on an astronomical adventure to discover planets, star clusters, and constellations, all while enjoying distinct culinary offerings and curated whiskey pairings.

This cocktail is bright and fresh and satisfying. The rye whiskey and fresh lemon juice play off of each other perfectly and the addition of egg white gives the shaken cocktail a smooth, creamy, almost silky mouthfeel. Adding maple and thyme to this classic drink give just a hint of Autumnal earthiness without being too blatant. The flavors are the perfect subtle compliment to the lemon and whiskey. Thyme adds an herbal woodsiness, and the maple is a wonderfully sweet and smoky replacement to the superfine sugar traditionally present in a whiskey sour.

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Now, psychologists are gaining a better understanding of how exactly night and shift work affect cognitive performance and which interventions and policies could keep shift workers and the public safer.

Another report from 2004 found that workers across a variety of occupations who worked 12-hour night shifts were more likely than their day-shift-working colleagues to experience physical fatigue, smoke and abuse alcohol.

To make the frosting, combine the eggs and egg yolks in the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed about 5 minutes. In a small saucepan, combine the water and sugar. Heat, stirring frequently, until it reaches the soft-ball stage, 234-239 F. Immediately transfer the sugar syrup to a liquid measuring cup. With the mixture on low speed, add the sugar mixture to the egg mixture in a slow, thin stream. Increase the speed to medium and beat about 7 minutes, until the syrup has cooled and the bowl is just barely warm to the touch. Add the butter 3-4 tablespoons at a time, beating well after each addition, at least 30 seconds. Once all of the butter has been added, continue to beat on medium speed until the frosting thickens slightly, 3-5 minutes. Blend in the salt and whiskey.

After spending as much time on both sides of a bar as I have, I\u2019d just come to accept it as a fact that the default shots a bartender asks people they dub as tolerable, even good clientele to do was either whiskey or tequila. That\u2019s why it came as a surprise in 2019 when I had a bartender ask if I wanted to do a shot of Fernet-Branca the night after another bartender in a different part of town had asked the same thing. It was a good surprise, mind you, but a surprise nonetheless. These days it\u2019s not much of a shock anymore when somebody asks that question. When they ask if I want to do a shot of whiskey these days, now that\u2019s a surprise.

So San Francisco started it. That seems to be definitive. And it makes sense how: I\u2019ve seen how reps will try to get bartenders and service industry people excited about certain products with the hope that they\u2019ll push it on customers. But something Ashlie says that echoes the message of an ad I saw in a 1933 issue of The New Yorker, as well as my friend who first gave me a glass of the stuff as a remedy for future stomach issues, gives me a better idea of how it stuck. \u201CBartenders are often hungover as hell and our stomachs are wrecked from drinking coffee for a late shift and then coming down with alcohol. So Fernet is spun as a sort of digestif,\u201D she says. It\u2019s not exactly wellness, but it\u2019s about as close to \u201Cself-care\u201D for bartenders as I\u2019ve heard. You do even a shot or two through the night of whiskey or tequila, and you could feel that during or after your shift. Think about multiple shots. Fernet isn\u2019t good for you, but it\u2019s better than well whiskey. Or, at the very least, you can tell yourself it is. Your stomach probably won\u2019t feel so bad.

Come on. Haven\u2019t you heard \u201CTwo States\u201D by Pavement? It\u2019s definitely not the same thing. So when I found myself sticking to tequila or mezcal in Los Angeles, I couldn\u2019t tell if that was a Jason thing or a local one. Robert Fleming, owner of Capri Club, the Eagle Rock aperitivo-focused bar that is one of the best new(ish) drinking spots I\u2019ve been to in the last year, told me it isn\u2019t just me. Part of his bar\u2019s success is because they\u2019re doing something different. He says bitter cocktails are \u201Cdefinitely a new thing in Los Angeles,\u201D and that my instinct to stick to spirits that maybe originated to the south in Mexico was likely influenced by my surroundings. \u201CWe\u2019ve had a huge mezcal and tequila presence in L.A. for many years, and Margaritas have been wildly popular for a long time here. After the craft cocktail movement 15-plus years ago there was an array of mezcal-focused cocktail lists. After that, we seemed to move into an explosion of natural wine. Oddly enough, we have the best weather for Aperol Spritz and bitter aperitivo drinks, but one main reason we didn\u2019t have them here in L.A. is because the city government was way too harsh with outdoor dining and drinking. That changed with the pandemic and more relaxed laws and now you see a lot more sidewalk dining and therefore will inevitably see more aperitivo.\u201D

Some context: I work 3rd shift so I get home at around 6:30 in the morning. I personally like to sit in my office and enjoy a glass of whiskey or bourbon to help me relax and unwind from the day. It's only 1 glass and I dont even get remotely close to getting drunk. My gf thinks its it's not normal to drink every day (she drink only on the weekend). So, what do you guys do?? Everyday or only on weekends?? Thanks.

Having just a few days to spend in Kentucky, I only made it to two stops along the Bourbon Trail. I figured that would be enough; after all, how many stills and fermenters does one really need to see?

I'm here because it was a stunningly slow night - step up your game, New York! it was eleven o'clock on a Thursday! - and that gave me a chance to get talking with Nick the bartender. Somewhere along the way I asked him what he usually drinks after his shift, and he said he opts for a Fernet and cola. I'd had just enough to drink to share how I really felt about Fernet Branca.

I'm not the only one drinking outside the Stranahan's whiskey distillery. There are hundreds of other people here too, and they've been here all night. These patient people are called Stranafans, and they might be the most passionate whiskey enthusiasts in America.

We go through the distillery and Dietrich breaks down the whiskey-making process. He calls the stills his "babies," waxes poetic on the viscosity and vanilla notes of Stranahan's Original. The brand means a lot to him. When Dietrich started working for the distillery's founder, Jess Graber, his "whiskey hero," he didn't even get paid in cash. He was paid in whiskey while he lived and worked on a horse ranch until he convinced them to carve out a night shift for him.

But for the most part, what I want to focus on today is Scotch whiskey. And not just any Scotch, either. No, I want to direct you toward the very good, not-quite-great, surprisingly satisfying, blended, deliciously cheap stuff \u2014 and in particular, a single brand: Famous Grouse.

What I learned from this event is just how much we were all craving connection. I was a firm believer in how much in-person connection matters to start with, and it still blew me away just how special, how irreplaceably precious the experience was. There is no possible way we could have made the kind of connections, learned the same lessons, and formed the kind of bonds we did if we had tried to do this as a remote event. If anything, it just made me even more intent on creating an event safe enough that everyone can join.

My dad is a big cheesecake fan and not pumpkin pie so I made this AND your pie recipe this year. My husband and I just finished off the cheesecake last night and he is still raving about how good it was. His favorite part was the crust and I have to agree. The nuts really make it wonderful!

Every time I make a pumpkin cheesecake, it ends up leaking in the oven and producing toxic fumes! Is my crust not thick enough? Is it my cheesecake pans? Or should I just try and remember to put a cookie sheet underneath? Thanks!

I made it following the directions in my 7-cup Cuisinart and it was fine. I was concerned at one point but there was just enough space as the cream cheese broke down and the cheesecake turned out beautifully.

The book serves as an indication that a number of cheap whiskeys were being produced just before and (in larger quantities) after the Civil War. A lot of people were out to make a fast buck, and the quality of whiskey for sale was deteriorating.

Over the course of the war, some distilleries were destroyed, some distillers died, and the rest survived as best they could. But, in 1862, President Abraham Lincoln was forced to reintroduce the excise tax on whiskey to help pay for the Union war effort. Once again, just as in the case of the Revolutionary War and the War of 1812, whiskey was being made to help finance the armed forces.

However, much whiskey was being sold in bulk to rectifiers and bottlers of the time, and the problem of unscrupulous wholesalers (and retailers) adulterating good whiskey just had to be tackled. Enter Colonel Edmund Hayes Taylor Jr.

Around the turn of the century, most saloons were unruly places that served liquor, wine, and beer to almost anyone--young or old, sober or drunk, morning, noon, or night. George Ade, author of The Old Time Saloon, noted that, in Chicago, once a saloon keeper got his license, he would throw the key to his bar into Lake Michigan so that his doors could never again be locked. It was common practice for corrupt local officials to accept bribes to assure lenient treatment of wayward tavern keepers and drunken customers alike. A good number of bars were no more than dens of iniquity where one could buy drugs, consort with prostitutes, hire strong-armed boys to do a little dirty work, or bribe voters with a few shots of whiskey. In New York, when a law was passed that made it illegal to sell drinks on Sunday except when they were accompanied by a meal, many hotels took to placing a sandwich on each table. The sandwich was never eaten--but many drinks were sold. 2351a5e196