Ep. 32 - Faith, Part 2: Religion, Humanity and Drunken Elephants
Nov 07, 2021•1 hr 12 min
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Episode description
Episode 22 explored Faith, and it was one of 3Q3D’s most popular episodes to-date. Back for an encore performance, Fr. Patrick Schultz (Parochial Vicar at Sacred Heart of Jesus Catholic Church) and Dr. Matthew Carey Jordan, Ph.D., join Chris Mikolay for another insightful conversation, this time focusing on the causes of America’s declining belief in God, what could reverse that trend, and why elephants might actually pray.
Drinks in this episode:
>> Amarula Fruit Cream Liqueur – pour Amirul over ice and enjoy.
>> Sazerac – Absinthe (to rinse), 1 sugar cube, 1/2 teaspoon cold water, 3 dashes Peychaud’s bitters, 2 dashes Angostura bitters, 1 1/4 oz rye whiskey, 1 1/4 oz cognac, Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside. In a mixing glass, muddle the sugar cube, water and the Peychaud’s and Angostura bitters. Add the rye and cognac, fill the mixing glass with ice and stir until well-chilled. Strain into the prepared glass. Twist the lemon peel over the drink’s surface to express the peel’s oils, then garnish with the peel.
>> Negroni – 1 oz gin, 1 oz Campari, 1 oz sweet vermouth. Add the gin, Campari and sweet vermouth to a mixing glass filled with ice, and stir until well-chilled. Strain into a rocks glass filled with large ice cubes. Garnish with an orange peel.
If you’ve been enjoying the 3Q3D podcast, please consider sharing an episode with a friend, and give us a follow:
Instagram: https://www.instagram.com/3drinkspodcast/
Facebook: https://www.facebook.com/3Drinkspodcast
Twitter: https://twitter.com/3Q3Dpod
Thank your for listening!
Drinks in this episode:
>> Amarula Fruit Cream Liqueur – pour Amirul over ice and enjoy.
>> Sazerac – Absinthe (to rinse), 1 sugar cube, 1/2 teaspoon cold water, 3 dashes Peychaud’s bitters, 2 dashes Angostura bitters, 1 1/4 oz rye whiskey, 1 1/4 oz cognac, Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside. In a mixing glass, muddle the sugar cube, water and the Peychaud’s and Angostura bitters. Add the rye and cognac, fill the mixing glass with ice and stir until well-chilled. Strain into the prepared glass. Twist the lemon peel over the drink’s surface to express the peel’s oils, then garnish with the peel.
>> Negroni – 1 oz gin, 1 oz Campari, 1 oz sweet vermouth. Add the gin, Campari and sweet vermouth to a mixing glass filled with ice, and stir until well-chilled. Strain into a rocks glass filled with large ice cubes. Garnish with an orange peel.
If you’ve been enjoying the 3Q3D podcast, please consider sharing an episode with a friend, and give us a follow:
Instagram: https://www.instagram.com/3drinkspodcast/
Facebook: https://www.facebook.com/3Drinkspodcast
Twitter: https://twitter.com/3Q3Dpod
Thank your for listening!
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