Tipple Theory

Episode TT044 On this episode September and Sean explore the origin of the Collins Family of cocktails. AKA the lemon soda. This is a very simple drink; originating with gin and otherwise unclear inventors. It has spawned many variations and is very fun to modify to fit your own needs.

On this episode Sean and September talk about one of the classic 3 ingredient cocktails, The Negroni. Was it invented by a world traveling playboy, or someone from the Negroni family (yeah, there is one)? It's a fuzzy history but a nicely bitter drink that keeps patrons coming back for it's complex and bitter profile.

September and Sean are taking a look at the margarita! It's delicious and comes in many flavors and colors. There are just about as many verities of margarita as there are origin stories for it.

Episode TT041 But why do they call it a White Russian? The answer on this episode of Tipple Theory will probably not surprise you. Watch and listen anyway as September and Sean explore this iconic cocktail of cinema.

The Gin and Tonic or the G&T is one of those classic cocktails that's so simple that the ingredients are in the name. This cocktail comes with a little history. It's a little foggy, as all good drinking stories, but like many of the origins September and Sean have explored over the seasons, this seems to be medicinal in nature.

Did you know that there are 2 origins for the Long Island Iced Tea? Join September and Sean as they explore the recent origin of the LIIT.

This cocktails origins are another "who dun it?" style mystery with lots of potential maybe's. September and Sean will give you the most likely stories and some fun ways to make this for yourself at home.

Welcome to The Manhattan episode. On this show September and Sean explore the origins of Manhattan cocktail, well, as best as we can tell. We also look at some ways to amp it up a little and a way that it could* be made NA.

Episode 036 Welcome to the first episode of Season 4! It's our season of cocktails. In this episode Sean and September are going to talk about the martini. What it is and where we think it comes from.

In this episode September and Sean talk about the companies that are trying to isolate alternative alcohol molecules. Science! There are a couple of companies that have come to market in the last few years, trying to offer a replacement for alcohol with keytones, hard keytones, and Keytohol(TM). It's an interesting effort to try to curb alcohol consumption. As with anything new that hasn't been re...

In the world of non-alcoholic spirits a category has been growing. This group of distilled or infused beverages try less to imitate specific categories of pre-existing alcohols and instead try to create unique flavors by combining herbs that will stand out on your pallet. Some of these alternatives also include "mood enhancers" or "adaptogens" like mushrooms or CBD related extracts. It's an intere...

Shrubs! They are a old drink comprised of vinegar, sugar, and fruit/herbs. The tradition of drinking vinegar is just about as old as wine itself! Wine, turned into vinegar and if you know anything about humans, if it won't kill us, we're gonna do it. Shrubs are also a great way to build out your cocktail ingredients list for both alcoholic and non-alcoholic beverages. Join us as we break down the...

It's liquid, it's brown, it doesn't burn? Well it kinda does.... In this episode of Tipple Theory September and Sean talk about NA Whiskey, probably the hardest of the NA spirits to reproduce. Since the growing trend towards sobriety or at least drinking less in the U.S. continues. We are going to cover when NA whiskies started to be produced and what you can expect from them.

This episode of Tipple Theory explores the world of NA Tequila (& Mezcal). Remember last episode when we said how new of a category NA gin is? This is even newer! The first NA tequila alternative came out 5 years ago, and the first Blue Agave Jalisco made NA Tequila came out the end of 2024. That's crazy progress! Listen and learn all about it on Tipple Theory!

It's liquid, it's brown, it doesn't burn? Well it kinda does.... In this episode of Tipple Theory September and Sean talk about NA Whiskey, probably the hardest of the NA spirits to reproduce. Since the growing trend towards sobriety or at least drinking less in the U.S. continues. We are going to cover when NA whiskies started to be produced and what you can expect from them.

September and Sean's quest through the realm of non-alcoholic drinks continues! This time we explore non-alcoholic gin! Yes! It exists, and it ranges from gross to pretty darn good. This category of beverage is celebrating its 10th year in existence, so it's really new!

From temperance drinks, to mocktails, to non-alcoholic cocktails September and Sean will discuss how we got to the modern spiritless cocktail movement and how you can up your game when making drinks for yourself or guests that are abstaining from alcohol.

Welcome to the NA cocktail episode. September and Sean will talk about where the non-alcoholic cocktail culture originated, the recent renaissance of fancy drinks sans booze, AND where we're going with this new style of premixed drink, cocktail, thingy. We hope you enjoy the episode and maybe even find a new way to relax during the week and still get to work feeling chipper.

We're gonna talk about Welche's, Carl Jung, and CocaCola! NA Wine is has been going hard for a minute, except not, because it's non-alcoholic. Truly, as an older beverage, people have been attempting to make it as tasty but less headache inducing for a long time. September and Sean are going to talk about how we got into this modern age of having a plethora of NA wines to choose from. We'll even t...

We've come a long way in the process of making non-alcoholic beer. From the origins of just boiling it off, industry now has several methods of de-alcoholizing beer or brewing it to achieve a low alcohol content. The result? A frosty beverage suitable for a dry day or lifestyle. Watch us try some non-alcoholic beers in real time and let us know some of your favorites.

Welcome to the first episode of Season 3 the season of "NA" or Non-alcoholic beverages. In this episode we're going to talk about the rising popularity of Non-alcoholic beverages and how we made our own riff on a standard Savanah, GA cocktail. Then we made it NA as well! We should be releasing episodes every other Monday at noon mst. Be sure to stop by tippletheory.com and join in on Patreon and D...

This is it! Our 4th mini-sode on malort. In this episode we try garlic malort and the classic; Jepson's! Truly this has been a journey. One you shouldn't go on and few would recommend, but you're here. So enjoy the schadenfreude and cheers!

Part 3 of our 4 part series to ruin our pallets forever. That's right! It's time for more of Sean's homemade flavored Malort! In this episode we try cinnamon and Lemon/lime malorts. It's....content. Truly it is odd how wormwood interacts with other ingredients, still, this stuff is bitter. Cinnamon is clearly the winner, but give it a listen and you'll be able to hear our pain. Cheers!

Malort, the stuff open mouth breathing night terrors are made of. We're back for a 2nd round of tasting Sean's homemade flavored malort, because that's good content! In this taste test September and Sean will try the Pittsburgh (ketchup) and Szechuan flavors. One is good and the other would be generally described as sub-optimal. We'll let you decide!

We're doing a series of inter-season episodes all on tasting some homemade Malort. Yes, that's right, that Chicago staple that some how can't be put down (figuratively and literally). Sean has been making malort for almost 10 years now and we're starting out this little series of tastings with his version or the "original" style and a mint malort. It's bitter, it lingers, and there's more where th...