Tuesday, July 16, 2019

Episode #124 German Beer Halls

In today's episode we talk about Gastof's in Minneapolis, MN; and Hofbrauhaus in Newport, KY
We'll also get into tasting a Bauhaus Wonderstuff
Finally, we discuss a Ratskeller and the Reinheitsgebot

We had a lot of fun reminiscing about our trips to German Beer Halls for this episode, and we would love for you to let us know what you would like covered on this podcast. Please leave a comment on our Facebook page, or send us an email to fans@travelbyproxy.com.

I couldn't find a photo to use for this episode, so I added one of my cats.

For those of you who want to see the Man vs Food from Minneapolis episode, we found it here. Go to 11:10 to see the Gasthof's challenge (which is actually a meter long bratwurst) or watch the whole thing to see the Jucy Lucy debate unfold. 

Episode #123


We're in Minneapolis, MN at The Newsroom in Downtown. Photos from google users located here

The taste of this episode is a Mezcalita, and talk about some hot sauces that Andrea brought back from her trip to Mexico.

As promised, the answer to where Tequila is from is: "primarily in the area surrounding the city of Tequila, 65 km (40 mi) northwest of Guadalajara, and in the Jaliscan Highlands (Los Altos de Jalisco) of the central western Mexican state of Jalisco."

The more you know, right?

If you would like to recreate the cocktail we made on this episode, we have added the recipe and instructions below:

INGREDIENTS
For the spicy rim: Tajín Clásico Seasoning or a mix of 2 parts kosher salt and 1 part chili powder
Lime wedges, for lining the rim and garnish
1 ½ ounces mild mezcal (we recommend Del Maguey Vida)
2 ounces fresh orange juice
1 ounce fresh lime juice
3 dashes of orange bitters (optional, for extra orange flavor)
1 to 3 teaspoons orange liqueur, simple syrup or agave nectar (optional, if you prefer sweeter drinks—I don’t add any)

INSTRUCTIONS
1. To prepare your glasses: Pour some Tajín (or mix your salt/chili powder) on a small, rimmed plate. Run a wedge of lime around the top of each glass. Dip the top of the glass into the salt blend at a 45-degree angle and roll it from side to side to catch the salt. Add ice cubes to your glass and set it aside.
2. Fill a cocktail shaker with ice. Add the mezcal, orange juice, lime juice, orange bitters (if using) and sweetener (if using). Securely fasten the lid and shake well.
3. Pour the mixture into your prepared glass and garnish with a lime wedge. Enjoy!

We're looking to start a run of shirts or other products with some of the things we've said on the podcast as inspiration, what would you love to see on a shirt or mug? Let us know by sending us an email to fans@travelbyproxy.com or leaving a comment on our Facebook page.

Tuesday, July 2, 2019

Episode 122 Updown Minneapolis

In today's episode we talk about Updown in Minneapolis, MN
Taste a Sidecar made with local spirits
Finally, we discuss Barcades as a travel phenomenon

We had a lot of fun with this episode, as we talk about our time there for my bachelor weekend, as well as other times we've been to Updown. We would love to hear about your experiences with Barcades, as well as any suggestions that you may have for future episodes.

Please reach out to us at fans@travelbyproxy.com with any thoughts or comments you may have.

Also, if you would like to make the sidecar that we had for this episode, please look at the recipe below:

2 oz Brandy or Cognac
.75 oz Orange Liqueur or Triple Sec
.75 oz Lemon Juice
2 dashes bitters

You can add the sugar rim or not, either way, we hope you enjoy!

Tuesday, June 25, 2019

Episode #121 Orlando Speakeasies

In today's episode we talk about Andrea's experience with speakeasies in Orlando Florida, and taste the Orange Liqueur from Norseman Distilling; and talk about making homemade boozy sodas with our sodastreams.

We also talk about the great and not so great experiences we've had at speakeasies.

We thank you all for listening, and we want to hear about your favorite and least favorite times in speakeasies, or anything else you would like to talk about.

And for those of you wanting to see Hanson's Shoe Repair for yourselves, visit them here.

Tuesday, June 18, 2019

Episode 120 All Inclusive Experiences

In today's episode we take a break from our normal schedule and talk about our previous and upcoming trips in All Inclusive Resorts/Cruises.

Andrea talks about her times visiting various resorts with different levels of inclusivity, as well as her upcoming trip with her spouse to a wonderful resort in Mexico.

Aaron talks about his past and upcoming Cruises, as well as the sweet shirt you can see to the left!

Also, since we never really looked it up during the episode, the point at which a boat becomes a ship is: A ship is any vessel or conveyance that floats on or operates on the water and is equal to or larger than 197 feet (60 meters) length overall (LOA). A ship may be used for pleasure, commercial, or residential purposes.

So now you all know the difference, and can feel superior in your nautical knowledge!

Tuesday, June 11, 2019

Episode 119 The Rio Las Vegas

In today's episode we talk about the Rio in Las Vegas Nevada, and we find another beer that Aaron actually likes!!

We talk about the history of the Rio, a lot of  other things to do in Las Vegas, and bring it back to why you should stay at the Rio the next time you visit Las Vegas.

Tuesday, June 4, 2019

Episode 118

The 5-8 Club

In today's episode we talk about the wonderful 5-8 club in West Saint Paul, MN
We'll also get into a long talk about cocktails and tatertot hotdish
Finally, we discuss he history of the 5-8 and the jucy lucy in general

If you have any thoughts about the true progenitor of the jucy lucy, or just want to talk about your tatertot hotdish or wild rice recipes, please leave us a comment on our facebook page, or email us at fans@travelbyproxy.com.

Also, for any of you interested in the recipe for the "Hot Cookie," it is:

1.5 oz Fireball
1.5 oz Norseman Whisky barrel aged Rum
.5 oz dark simple syrup

Shake or stir over ice, pour into a lowball glass, and enjoy!

Thanks for listening everyone!