{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/612e552895f9ec00136d5a16/662972e5ea302100128c42c8?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"Techniques: Sugar and Sweeteners","description":"<p>Austin Hennelly, bar manager at Los Angeles' <a href=\"https://www.katorestaurant.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Kato</a>, joins us today for a masterclass on one of the four fundamental components of cocktails: sugar. If you're stuck in a simple syrup rut, you're absolutely missing out on a massive flavor opportunity, as Austin explains it, taking up valuable real estate with flavorless refined sugar and risking over-dilution with the ingredient's water component. What should you do instead? The answer is also <em>simple</em>: click play and listen to Austin's invaluable advice — and, hey, don't forget to like, review, and subscribe! </p><p> </p><p>📧Get in touch: <a href=\"mailto:cocktailcollege@vinepair.com\" rel=\"noopener noreferrer\" target=\"_blank\">cocktailcollege@vinepair.com</a>&nbsp;</p><p>&nbsp;</p><p>🍸Follow us: </p><ul><li>VinePair: <a href=\"https://www.instagram.com/vinepair/\" rel=\"noopener noreferrer\" target=\"_blank\">https://www.instagram.com/vinepair/</a> </li><li>Austin: <a href=\"https://www.instagram.com/afhennelly/\" rel=\"noopener noreferrer\" target=\"_blank\">https://www.instagram.com/afhennelly/</a> </li><li>Tim: <a href=\"https://www.instagram.com/timmckirdy\" rel=\"noopener noreferrer\" target=\"_blank\">https://www.instagram.com/timmckirdy/</a> &nbsp;</li></ul><p> </p><p> </p><p> </p><p> </p><p> </p><p><br></p><p><br></p>","author_name":"VinePair"}