Episode #139 Fulton Hard Seltzer

In today's episode we discuss Fulton brewery and their local Minnesota roots 

We'll also taste Fulton's Blood Orange Hard Seltzer

Finally, we learn about some of the history of Fulton Brewery

Right off the bat, we were confused about which sugar type is table sugar, we were kinda right. See here for a breakdown of the differences between Sucrose and Glucose. Short answer: Sucrose is table sugar!

We want to thank Fulton for producing a delicious product that Aaron can drink with his beer averse palette. Check them out on Facebook, and let them know we sent you. (image credit http://www.fultonbeer.com/beer/blood-orange-hard-seltzer)




This is now week #2 of our Merch being up for sale! Check it out at teespring, and get something fun for yourself, or someone you love! If you have ideas for designs, or want something specific on a shirt or other item, let us know at our Facebook page!

Episode #138 Road Food

Sippy Cup Edition

Today we’re tasting a hard latte from Brown Bomber and Insight Brewing’s Rowdy Uncle.

Aaron and Andrea definitely enjoyed the Brown Bomber,
but found it super dangerous while Aaron couldn’t quite get
past the beer flavor in the Rowdy Uncle. He still enjoyed it,
however, and said he could drink a bit of it here and there!

As you journey on the road with us, try to find a Whataburger first founded in
Corpus Christi, Texas. How do you pronounce it? Here’s one pronunciation.

We also talk about Shake Shack, In N Out Burger, Culver’s
(take a look at the Pretzel Haus Pub Burger that Aaron ate before this episode),
Del Taco, Five Guys and more!

For those of you wanting to learn more about the differences between
Frozen Custard and Ice Cream, check this out.

And last, but certainly not least this week: We have officially launched our
merch store at TeeSpring! We have shirts and hoodies that bear our
humble logo for your comfort in the coming cold months
and beyond! Check out the Merch Store here!

Episode #137 Hudson's Hamburgers

In today's episode we explore Coeur D'alene, Idaho, and talk about the taste of historic Hudson's Hamburgers 

We'll also taste a hand-crafted secret spice liqueur, and make a cocktail of sorts

Finally, we learn about the history of this historic tourist-town mainstay

We first want to highlight Hudson's Hamburgers for their down to earth style of burgers. You can check out their Facebook page here.

This week's drink was Bubba's Secret Stills brown liquor, which we added to about 4 ounces of 2% milk over ice. As mentioned in the episode, we endorse the addition of this liquor to eggnog, as we believe it will be a tasty treat, and a fad in the coming holiday season.

If you would like to drive through a redwood tree, you can find some more information here.

Thank you so much for listening, and we hope you have a wonderful day/week. See you next Tuesday!

Episode #136 Tiki Bars

In today's episode we explore the wonderful world of  Tiki

We taste a Tiki inspired drink (the same we had last episode)

Finally, we discuss a bit of the history of Tiki bars

If you would like to see what Critiki is about for yourself, check out their website and begin to see this wonderful sub culture.

The taste of this episode is once again a Lyford Cay Rum Dum, Batch

• 1 cup Lemon Juice
• 1 cup Simple syrup
• 2 cup Water
• 1 Egg white
• 1 and a half ounces of light rum
• 1 ounce of dark Jamaican Rum

1. Combine the lemon juice, simple syrup, water, and egg white together to create a sweet and sour mix.
2. Add 3.5 ounces of the mixture to a blender and blend briefly with the light rum.
3. Pour the blended mixture over ice in a short, chilled glass.
4. Carefully float the dark rum over the top of the drink.

Here once again is the alternate version of this drink

We want everyone to share in the experience of going t a Tiki bar at some point, and are proud to shout out Psycho Suzi's Motor Lounge as the first such establishment that Aaron has ever been to.

Here are also links for Frankie's, and Gold Tiki which are both in Las Vegas, NV.

If you're looking for recipes for drinks of your own, we of course recommend Mixel and The Grogalizer, you can also check out Smuggler's Cove as it has been suggested many times by Greg from How to Drink. 

We hope you've enjoyed this episode, and would love to hear if you have any suggestions for future episodes.  

Episode 135 Go To Menu Items

We're talking about our favorite standard menu items.

The taste of this episode is a Lyford Cay Rum Dum, Batch

• 1 cup Lemon Juice
• 1 cup Simple syrup
• 2 cup Water
• 1 Egg white
• 1 and a half ounces of light rum
• 1 ounce of dark Jamaican Rum

1. Combine the lemon juice, simple syrup, water, and egg white together to create a sweet and sour mix.
2. Add 3.5 ounces of the mixture to a blender and blend briefly with the light rum.
3. Pour the blended mixture over ice in a short, chilled glass.
4. Carefully float the dark rum over the top of the drink.

Here's another version of the drink.

Episode #134 The Little Oven

In today's episode we talk about The Little Oven in Saint Paul, MN

Discuss take home deals from restaurants

Finally, we taste a Surly Furious, because nothing tastes better with pizza than beer*!

Aaron has eaten at, and enjoyed The Little Oven several times, and it is a wonderful place to have a meal with friends and family. Bring cash, or use the on-site ATM, or even bring your checkbook; but don't expect to pay with a card here. Try the wonderful pasta and pizza, just make sure you're prepared to bring at least another meal's worth home as left overs.

Surly makes many fine beers, and Andrea loves most of them. We're still scouting for another brew that Aaron will like, but today we didn't find one.

Also, for those of you interested in the hack for heating left over pizza, take a look here for some further info.

We really enjoyed making this episode, and would love to hear from you, please drop us a line at fans@travelbyproy.com

*This is Andrea's opinion, and is not shared by all hosts of Travel by Proxy.

Episode #133 Red Cow

Episode #133

We're in Uptown Minneapolis, MN, checking out Red Cow
We bask in their delicious menu
and enjoy a classic "Death in the Afternoon" minus the champagne (but really, it's just Absinthe on ice)

As mentioned in the episode, a Death in the Afternoon is credited to author Ernest Hemingway, and shares a name with one of his books.

As we didn't have any champagne, or sparkling wine of any kind, we simply had Absinthe over ice with sugar and water added to taste

There really isn't a recipe, but the best way to add sugar is either by adding simple syrup, or by putting a sugar cube on a slotted spoon and slowly adding water by using a dropper. There are actually Absinthe Spoons which are purpose made for adding sweetness to Absinthe.

You ever type a word so many times, that it no longer looks like a real word? That's how I feel about Absinthe right now.

We really want to shout out the delicious burgers (and food in general) at Red Cow, and we want you all to give them a try if you're in the neighborhood.

Do you have any strong feelings about fat/lean ratios in ground meats? Do you think we're right or wrong about anything we talked about? Please let us know by dropping a comment on our Facebook page, or sending an email to fans@travelbyproxy.com

Also, if you're reading this far down, would you like to buy shirts or merch with our logo or phrases on them? Please let us know, as we're starting to plan out a store with just those types of items!