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 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.

Join the Tunes & Tumblers regulars and guest Curtis Waters for hot takes, a hotter drink, and the hottest new album out there, Waters’ very own BAD SON!

words by Lilly Eason

This week in the bar, the Tunes & Tumblers regulars are joined by Nepali-Canadian-American-singer-songwriter-beat maker-Dragonball fan-TikTok mega-sensation Curtis Waters.

With Kaylyn on medical leave, Anthony picked the lock to the liquor cabinet and whipped up the first cocktail known to man to have both Dalle Khursani chilis and Gatorade, aka the Himalayan Himbo. For context to the statement, “When you get on a post punk song you can’t sound like you’re from North Carolina,” why everyone born after the year 1999 is totally f*cked, and a few words here and there about Curtis’ newest album BAD SON, tune in!

Check out our newest episode of Tunes & Tumblers on Spotify and Apple Podcasts. Cheers!

Wanna drink with us? Then you’ve gotta do it responsibly. Here’s Anthony’s recipe for a “Himalayan Himbo”!

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Himalayan Himbo

Mango Purée

6 oz diced mango
½ cup water
1 oz agave syrup
1 cardamom pod (lightly crushed)
Pinch of salt
1 teaspoon lime zest

Cocktail

3 oz mezcal
3 oz mango puree
2 oz orange Gatorade
2 oz lime juice
Ice
1 teaspoon kosher salt
½ teaspoon powdered Dalle Khursani chilis
Lime wheels for garnish

RECIPE

To make the fruit purée, combine the mango, water, agave syrup, cardamom pod and salt in a medium saucepan. Bring to a simmer over medium high heat and then turn off the heat (you just barely want to cook the fruit). Let the mixture cool until warm to the touch, about 10–15 minutes. Transfer the mango mixture, removing and discarding the cardamom pods to a blender along with the lime zest and blend until smooth. Taste and add more agave syrup to reach desired sweetness, if necessary. Transfer the syrup to an airtight container and store in the refrigerator for up to a week.
To make the Himbo, fill a pitcher with ice. Add the mezcal, mango lime purée, Orange Gatorade, ounce lime juice and a pinch of salt and stir until fully chilled, about 2 minutes.
Place the remaining ounce of lime juice in a shallow bowl or plate. Combine the salt and the powdered chilies in another shallow bowl or plate and mix well. To serve, dip the rim of a glass in the lime juice and then in the chili salt mixture. Fill each glass with the Himbo. Garnish each cocktail with a lime wedge or wheel, raise your glass and enjoy!