Drinking with Sunday While Walking the Camino De Santiago

Sunday may be the person that I have spent the most time with at one time, and it’s all because of our time spent in Spain together. Hiking the Camino de Santiago was a goal I had for a few years and one of the phrases you often hear when you’re travelling the Camino is “the Camino provides.” On the third day of a 35 day trek across Spain the Camino de Santiago provided me with one of my favorite people on the face of the planet. As we travelled along the way walking anywhere between 10 and 25 miles each day we discovered that when you walk that much, you can drink as much as you want! Wine was a staple at every dinner and beers often accompanied lunch. The Camino de Santiago is a 790km walk across Spain that is accomplished by thousands of people every year and has been around for centuries. The Camino Frances starts in a small town called St. Jean Pied de Port in France close to the border of Spain. The small towns that follow the Camino cater to the modern day “pilgrims” and their needs. Our needs usually consisted of a place to sleep, some basic food and a pitcher of wine. The Camino definitely provided all of those things.

In this episode we started our drinking with two VERY different shots. Sunday was drinking Limoncello which can easily be made at home if you have some time on your hands. A quick Google search found quite a few simple to follow recipes. After reading how to make it I can see why Sunday and her husband Brent thought it would make a fun and creative gift to give friends and family at Christmas. For my shot I started things off with a simple shot of Fireball. I won’t say anything further about that. Arriba (up), abajo (down), al centro (to the center), pa’l dentro (inside) is our cheers for today. A friend taught us this cheers on this trip and it’s one that Sunday and I will often do when we’re together. The motions are stated in the words and reminds me of Kanpai!

After our initial shots, we decided that our drink for the rest of the episode would be a Calimocho (Xalimotxo). We both first had this drink while spending the night in Pamplona early on in our adventure together along the Camino Frances. We never had the opportunity to drink it after that night in Pamplona, but thought it would be a fun drink to share while recording the podcast. A Calimocho is three ingredients over ice; Coca Cola, red wine, and a lemon wedge. I wish I had put a bit more Coke in mine as the red wine was overwhelming the taste of the soda, but it was light and refreshing. Sunday even said that it might become their drink of choice when they go camping every year. I’m not sure it’s a Hawaii beach drink, but I’ll definitely think about serving it at future dinner parties!

Sunday drinking from the wine fountain at Bodegas Irache.

This episode was a trip down memory lane and we could have gone on for hours and hours reliving one of the best trips I’ve ever taken. It made both of us nostalgic for an experience with so many good times shared among a group of people with a specific goal. I can’t wait to get back on the trail with my friend Sunday! Grab a Calimocho and share a nice afternoon with us!

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Drinking with Nick, the Vineyard Harvesting Guru

Hanging out with Nick at Waimea Bay on the North Shore of Oahu.

Joining us on this week’s episode of Drinking Sensei is Nick. I’ve known Nick since he was born. At the time, I was twelve years old and his mom, Jackie, was nice enough to offer me a part time gig babysitting Nick and his sister Alex. Over the years I was integrated into their family and feel like an honorary member. Growing up with Nick was a ton of fun, I got to be there for a lot of awesome moments and love that we get to share this podcast episode together! 

This episode started with shots of tequila.I hadn’t had a shot of tequila since I was 22 years old and a bad evening in Las Vegas. I was very pleased with the smoothness of the shot. I’m looking forward to expanding my tequila knowledge. Nick was drinking Olmeca Altos Tequila and I had grabbed a bottle of 1800 Reposado. Both tequilas are relatively inexpensive bottles with decent tastes. One of these days I’ll buy some top shelf liquors and see if I have a refined enough palette to tell the difference. Moving through the rest of the conversation we both were sipping on Modelo Especial with lime. This super refreshing beer is one of the top selling in the United States. It must be really popular since Nick had to travel to like eight different places to find it and I had to go to two! 

First tequila shot in 16 years! Thank you 1800.

During our conversation we learned about how Nick got a start in the wine industry. His stories of being able to take home really nice bottles of wine from the tasting room at Vista Hills made me super jealous. My time in college was spent drinking wine out of a box. I had an awesome time learning more about Nick’s work at Jesse Estate Vineyards in Cornelius, Oregon. He fills us in on what harvest looks like during a time of Covid-19 and forest fires. Harvesting sounds like difficult and possibly dangerous work, but I’m thankful for all of those that do it so I can enjoy some great wine. 

I’ve never been a person that will ever say that I know everything about drinking and alcohol and that’s what I love about this podcast. I’m learning more and more with each person I talk to. This episode I was introduced to the concept of natural wines and biodynamic wine making. The links that I’ve attached will take you to the Wikipedia pages for each of those ideas.

I look forward to having Nick on the podcast again! He has quite a few experiences in travel and living that I think would be a blast to hear about. Leave a comment and let me know if you want to hear more from Nick. As always don’t forget to rate and subscribe on whatever platform you listen to your podcasts on.  

Michelada recipe:

  • Bottle or can of Modelo Especial
  • Tomato Juice
  • 3-4 splashes hot sauce, more or less to taste. I use Tapatío.
  • 2 splashes of Worcestershire sauce
  • 2 splashes of Maggi sauce (or soy sauce)
  • Juice of one lime
  • Tajín seasoning (or salt) for the rim

Drinking with Kristen and Amir Through Europe and Southeast Asia

I am terribly excited to be able to post about the very first Drinking Sensei Podcast! The premier episode takes place with my cousin Amir and his amazing wife Kristen (Kris). Amir and and my families spent part of the summer together every year when we were kids. Being just a year apart in age, the two of us have shared the most in common throughout the years. When Amir first introduced me to Kris, I loved her like I had known her forever. These two HAD TO BE my first guests as they’re the ones that I’ve been having Zoom happy hours with since the beginning of this crazy pandemic. It’s been fun keeping up with them through all the highs and lows that we’ve gone through as the world has changed. Kris and I often stay up late discussing everything from future Disneyland adventures to both of us moving houses/apartments and looking for new furniture! Many a night has been spent laughing into our wine glasses and crying onto computer screens. Amir is usually along for the emotional ride until it’s time for him to go to bed.

This episode featured Kris and Amir’s travels drinking through Europe and Southeast Asia. Starting in the United Kingdom, Spain, and France they worked their way through a cider festival in England, Fernet Branca in Barcelona, and Champagne in Paris. As they moved into Southeast Asia, crashing parties in Thailand, the Philippines, and Bali, a bit of a culture and temperature shock awaited them. Listen to the advice they give for not paying extra for baggage at the airport as well as not paying an arm and a leg for liquor in Bali.

Our drink for this podcast was a Moscow Mule and a little extra vodka at the beginning and end of the episode. After making one and trying it, I realized that I had probably never had a Moscow Mule before. It’s a great drink that’s refreshing, just a little sweet, and the ginger flavor is something I wasn’t sure I would enjoy. This delicious drink is made with ginger beer, lime juice, and vodka. I made mine differently than Kris made theirs and I’ve posted both recipes below. The ginger beer I used didn’t have any alcohol in it, though I’ve heard some does. I’m actually wondering if the ginger beer is what helped me not have a hangover the next morning. It could have also been the hard kombucha, which I’m going to say is a “healthy” alcoholic beverage (it’s not). Discussed at length on the show is Amir’s hangover cure which is running the toxins out until he feel better. Something that I think sounds ridiculous, but I guess it works for him! I’d probably end up puking on the side of the road, but that also works for some people. Kris told us about her hangover cure of a tall glass of club soda with ice, 1/2- 1 lime juiced, and 5 or so big dashes of angostura bitters. For bonus bubbles she adds a pinch of two of salt! This sounds a bit better to me than running it out, but to each their own. I really hope that you all enjoy this first episode and don’t forget to like, comment, and subscribe wherever you listen to your podcasts!

Drinking Sensei Moscow Mule
2 oz of Tito’s vodka (no reason for Tito’s, it’s what I had on hand.)
6 oz ginger beer (I used Fever Tree brand)
1.5 oz lime juice
1 wedge of lime for garnish
Bunch of ice

Kris’s Moscow Mule
1.5 oz Vodka
6 oz. Ginger beer (Bundaberg brand)
Half a lime juiced
A couple of dashes of Angostura bitters
Garnish with a lime wheel and crystallized ginger
Handful of ice