Podcast: Tunes and Tumblers Cheers to flor and an Emergency Blanket

Tunes & Tumblers x flor
Tunes & Tumblers x flor
Every other week, Anthony Kozlowski pens the Atwood Magazine column Tunes & Tumblers, pairing new and classic albums with cocktail recipes. He quickly found however that drinking alone is a sad business. So he invited his friends Pedro Isaac Chairez and Ryan James into a recording booth to aid in mixing delicious drinks and to discuss the music that they all love. Strap on your headphones and enjoy a cold one on us. 

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The Tunes & Tumblers gang welcome Zach Grace of Oregon indie pop band flor to discuss the band’s latest album Future Shine, share a work of culinary chemistry by guest bartender Kaylyn Wiggenhauser, and explain why we need to be on BeReal.
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words by Nasya Blackshear

Your favorite podcast comes roaring back with our first in-person interview in over a year. This week we welcome Zach Grace of Oregon indie pop band flor into the bar to talk about their latest album “Future Shine,” share a work of culinary chemistry by guest bartender Kaylyn Wiggenhauser, and explain why we need to be on BeReal.

It’s the dawn of a brand new era on your favorite podcast. Today we welcome Zach Grace of Oregon indie pop band flor into the honest-to-goodness IRL studio to physically clink glasses with us for the first time in over a year. Join us and guest mixologist Kaylyn Wiggenhauser as we sip a marvel of culinary chemistry that pays homage to flor’s latest album Future Shine, itself a celebration of what happens when we shift our perspective (and perhaps look into the sun for a bit too long). Buy a bunch of kiwis, join BeReal, and bop along to the first of (hopefully) many in-person artist interviews. Cheers!

*** Please enjoy responsibly ***

“STARING INTO THE SUN”: INSIDE FLOR’S RADIANTLY BOLD & BUOYANT THIRD ALBUM ‘FUTURE SHINE’

:: FEATURE ::



•• ••

Emergency Blanket

by Kaylyn Wiggenhauser

Lemon-Lime Foam:

  • 8g Methyl Cellulose
  • 5g Xanthan Gum
  • 80mL Water, separated into 50 and 30
  • Lemon and Lime Zest

Cocktail:

  • 2 Kiwis
  • 5oz Gin, if desired
  • 5 tsp Agave Nectar
  • 5 cup Ice Cubes
  • 3 Ground Freeze Dried Miracle Berries

Instructions:

  1. Dissolve methyl cellulose in 50mL of warm water. Chill for 2 hours, until clear
  2. Stir xanthan gum into the remaining 30mL of water until dissolved. Add 5mL of your methyl cellulose solution, lemon zest, and lime zest. Whip with a milk frother for at least 1 minute. Reminisce about that time you flunked organic chemistry.
  3. Peel and coarsely chop kiwis and puree in a blender until smooth.
  4. Pour the processed pulp into a strainer set over a large bowl, pressing on solids in the strainer to release juice.
  5. Dip 1 edge of a chilled coupe glass in foam and coat with crushed miracle berries.
  6. Shake kiwi juice, gin, lime juice, and agave nectar with ice, and strain into a coupe glass.
  7. Enjoy the sweetening effects of the foam when you need relief from the sour drink.



Have your own idea for a Tunes & Tumblers pairing? Let us know in the comments, or hit us up on Twitter.

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📸 © flor
design by Kaylyn Wiggenhauser
Theme Music by New New Girlfriend
#Mood Jingle by Jacob Jeffries & Jesse McGinty


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