A Sigler

About A Sigler

I'm the Director of Døøm here at Empty Set Entertainment, and a founding partner at Audacity Events, a San Diego based management company that builds world class events and manages one-of-a-kind talent.  I'm a movie geek, Doctor Who fan, skeptic and science nerd. I don't like chocolate all that much.

Siglocktail 10-19-2020: the Paloma

I’ll be honest, I didn’t think I’d enjoy the tequila SIGLERinPLACE Siglocktails as much as I am!

The Paloma is so light and refreshing! The zing from the grapefruit juice is a perfect match for the spiciness of the tequila. Let’s get to making dranks!

As ever, livestream is tomorrow night and Thursday night at 6pm PST and we’ll be toasting with these yummy cocktails. Feel free to make this one (send us pics here if you do!) but as ever, you drink whatever you like best, or nothing at all, no worries!

PALOMA RECIPE:
Ingredients:

  • 2 ounces tequila
  • 2 ounces fresh grapefruit juice, plus wedges for garnish
  • 2 ounces sparkling water
  • ½ ounce lime juice
  • ½ ounce agave nectar or simple syrup
  • Coarse sea salt, for the rim of the glasses
  • Ice

Mad Scientist Process of Assembly™:

  • Salt the rim of the glass by rubbing a grapefruit wedge around the edge and dipping it onto a small plate of salt.
  • Mix the tequila, grapefruit juice, lime juice, and agave nectar into a shaker and blend well.
  • Pour the tequila mixture into the salted-rim glass and top with two ounces of sparkling water.
  • Fill the remainder of the glass with ice.
  • Garnish with grapefruit wedge.

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Siglocktail 10-12-2020: Tequila Sunrise

Here we go with a sweet, tasty Tequila Sunrise for this week’s SIGLERinPLACE Siglocktail!

This quite famous drink has only three ingredients—tequila, grenadine and orange juice—and is served unmixed to preserve the color of each layer.

Created by Bobby Lozoff and Billy Rice in Sausalito, California, it gained it’s legendary status after Mick Jagger and […]

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Siglocktail 10-05-2020: Margarita

October came in pretty hot in Southern California, so I’m making a refreshing margarita for this week’s SIGLERinPLACE Siglocktail!

Goodness margaritas are wonderful. Four ingredients (sometimes just three!) and truly refreshing, drinkable and fun. There are tons of my pals who “can’t drink tequila” but I’ve only met one actual human who would also resist this easy, lovely, tasty version of tequila’s classic drink.

As ever, livestream is tomorrow night and Thursday night at 6pm PST and we’ll be toasting with these yummy cocktails. Feel free to make this one (send us pics here if you do!) but as ever, you drink whatever you like best, or nothing at all, no worries!

MARGARITA RECIPE:
Ingredients:

  • 2-ounces tequila blanco
  • 1/2-ounce triple sec
  • 1-ounce fresh-squeezed lime juice
  • 1/2-ounce agave syrup
  • Kosher salt to rim the glass
  • Lime wheel for garnish

Mad Scientist Process of Assembly™:

  • Add ingredients to a cocktail shaker and shake vigorously.
  • Edge glass with lime juice.
  • Salt lime-juice-edged glass.
  • Pour into a glass filled with ice.
  • Add lime wheel onto salted rim.

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Siglocktail 09-28-2020: the Painkiller

Here we are the end of September, with our last rum drink for the month.

This week’s Siglocktail is the Painkiller.

The Painkiller was created at a swim up bar in the British Virgin Islands called the Soggy Dollar Bar. (Since it was a swim up bar, cash was always wet!) I love this drink for it’s simplicity and scalability: a perfect mix of fruit juices that adjusts to different amounts of rum and still tastes delicious.

As ever, livestream is tomorrow night and Thursday night at 6pm PST and we’ll be toasting with these yummy cocktails. Feel free to make this one (send us pics here if you do!) but as ever, you drink whatever you like best, or nothing at all, no worries!

PAINKILLER RECIPE:
Ingredients:

  • 2-ounces (60 ml) Pusser’s Rum
  • 4-ounces (120 ml) pineapple juice
  • 1-ounce (30 ml) orange juice
  • 1-ounce (30 ml) cream of coconut
  • Freshly grated nutmeg

Mad Scientist Process of Assembly™:

  • Add liquid ingredients to a cocktail shaker and shake vigorously.
  • Pour into a big glass or goblet filled with ice.
  • Grate fresh nutmeg on top.

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Siglocktail 09-21-2020: Mai Tai

Hoo! My favorite type of rum drinks to close out September: tiki drinks!

This week’s Siglocktail is such a classic: the Mai Tai! If you’ve ever had the pleasure of experiencing a great tiki bar, you’ve loved this drink! Let’s make one together.

I have to be honest and say that I *miss* bar hopping, […]

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Siglocktail 09-14-2020: El Floridita Daiquiri

Y’all, this might be my favorite rum drink yet! Well balanced, so tasty, and with a GREAT story!

This week’s Siglocktail is the El Floridita daiquiri! Made with just a few very precisely measured ingredients.

Plus, there’s a literary variation on this yummy drink: Ernest Hemingway enjoyed this drink many-a-time at the El Floridita in Havana, Cuba. But, being Hemingway, he made a few modifications, including adding a couple glugs more rum to the glass.

Recipe below for both versions of this lovely cocktail! If you have a bit more time, watch the video to see how to make this delish drink and it’s Hemingway glow up!

As ever, livestream is tomorrow night and Thursday night at 6pm PST and we’ll be toasting with these yummy cocktails. Feel free to make this one (send us pics here if you do!) but as ever, you drink whatever you like best, or nothing at all, no worries!

EL FLORIDITA RECIPE:
Ingredients:

  • 2 ounces white rum
  • 3/4 ounce fresh lime juice
  • 1 teaspoon sugar or simple syrup (or less, to taste)
  • 1 teaspoon maraschino liqueur

To make the Hemingway version, add these ingredients:

  • 1 additional ounce of white rum
  • 1/4 additional ounce of lime juice
  • 1/2 ounce grapefruit juice

Mad Scientist Process of Assembly™:

  • Combine ingredients in a cocktail shaker.
  • If using granulated sugar, stir to dissolve it in the lime juice before adding the other ingredients.
  • Fill shaker with ice.
  • Shake well, and strain into a chilled cocktail glass.
  • Garnish with a thin slice of lime.

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Siglocktail 09-08-2020: Mojito

September, also known as Rum Month at SIGLERinPLACE!

This week’s Siglocktail is the Mojito! Bright, bubbly, and refreshing. Perfect for this super hot Southern California week. (It’s almost 100 degrees today, which is pretttttty hot for this town!)

In the video, I mention that the mojito is the national drink of Cuba, but I think it might be one of several! (The Libre, made of rum, cola and lime is another.) Whatever the truth, it’s delicious in warm weather and perfect for late summer!

Recipe below in case you want the quickest route to this tasty drink! If you have a bit more time, watch the video to see how to make this delish drink directly in the glass!

As ever, livestream is tomorrow night and Thursday night at 6pm PST and we’ll be toasting with these yummy cocktails. Feel free to make this one (send us pics here if you do!) but as ever, you drink whatever you like best, or nothing at all, no worries!

MOJITO RECIPE:
Ingredients:

    • 10 mint leaves
    • 1 lime, cut into 8 wedges
    • 2 tablespoons white sugar, or to taste (I use 2.5 teaspoons in mine!)
    • 1 cup ice cubes
    • 1 1/2 oz white rum
    • ½ cup club soda

Mad Scientist Process of Assembly™:

  • Place mint leaves and 4 lime wedges into a sturdy glass.
  • Use a muddler to crush the mint and lime to release the mint oils and lime juice.
  • Add 2 more lime wedges and the sugar to taste.
  • Muddle again to release the lime juice. Do not strain the mixture.
  • Fill the glass almost to the top with ice.
  • Pour the rum over the ice.
  • Top the glass with carbonated water.
  • Stir, taste, and add more sugar if desired.
  • Garnish with the remaining lime wedge.

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Siglocktail 09-01-2020: Dark and Stormy

Week two of our video tutorial! Plus, it’s a new month, so we’re starting with a new spirit! September is rum month!

Our SIGLERinPLACE Siglocktails this week is a Dark and Stormy. It’s the first cocktail we’ve had on SIGLERinPLACE that is made in the glass it’s served it!

Legend has it this drink was created in Bermuda sometime after World War I, and took it’s name from a sailor’s commentary that the drink’s color was reminiscent of a storm cloud “only a fool or a dead man” would sail under.

Recipe below in case you want the quickest route to this tasty drink! If you have a bit more time, watch the video to see how to layer this drink in the glass, which is how it’s meant to be served.

As ever, livestream is tomorrow night at 6pm PST and we’ll be toasting with these yummy cocktails. Feel free to make this one (send us pics here if you do!) but as ever, you drink whatever you like best, or nothing at all, no worries!

DARK AND STORMY RECIPE:
Ingredients:

  • 2 oz — 4 oz dark rum
  • 3/4 oz fresh lime juice
  • ~ 8 oz ginger beer
  • Ice

Mad Scientist Process of Assembly™:

  • Pour ginger beer into glass with ice
  • Pour fresh lime juice gently on top of ice and ginger beer
  • Pour dark rum over the back of a spoon resting just at the top of the liquid in the glass.
  • Add a lime wedge garnish and straw to glass
  • Serve layered

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Siglocktail 08-25-2020: Italian Lemon Drop (Plus bonus variation at the end!)

Changing things up a bit this week with a video tutorial! I’m still on my vodka kick, since it’s still hot and now humid as well in Southern California.

Our SIGLERinPLACE Siglocktails this week is an Italian Lemon Drop. This is similar to the ever popular lemon drop martini from the 80s/90s cocktail craze.

Recipe below in case you want the quickest route to this tasty drink! If you have a bit more time, watch the video until the end to learn a bit more about the 19th Century variation — the crusta. Fun presentation for a yummy drink!

As ever, livestream is tomorrow night at 6pm PST and this week we’re going to try not making the drink on the live stream since we’ve got this video. Feel free to make this one (send us pics here if you do!) but as ever, you drink whatever you like best, or nothing at all, no worries!

ITALIAN LEMON DROP RECIPE:
Ingredients:

  • 2 oz Vodka
  • 1 oz Triple Sec
  • 1/2 oz limoncello
  • 1/2 oz simple syrup
  • 1/2 oz fresh lemon juice
  • Ice

Mad Scientist Process of Assembly™:

  • Combine and shake all ingredients together with ice
  • Strain into a martini glass

Yummy variations:

If you want to try the crusta (seen in the picture above!):

  • Make a wide sugar crust on the rim of a champagne flute, using a lemon wedge to prime the rim, and superfine sugar. Allow to dry completely.
  • Fill sugar rimmed glass two thirds full with your cocktail.
  • Add two drops of orange or aromatic bitters
  • Take extra-wide section of lemon peel (1.5 inches wide and 5 inches long) and set inside the rim of the glass so it’s half inside the rim and half protruding above it.
  • Serve. The drinker should push the rind into the flute to access the sugar rim.

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Siglocktail 08-18-2020: Mint-Ginger Caipiroska … spritzer? (Plus variations!)

Continuing our vodka recipes this month, and the heat of summer has finally come to Southern California, so now I’m all about a summery, refreshing cocktail.

Our SIGLERinPLACE Siglocktails this week is a Caipiroska! This is a spiritual sister to Brazil’s national drink, the Caipirinha. Where the caipirinha is made with cachaça (a Brazilian rum variant) our caipiroska is made with vodka. Traditionally, it’s made with fresh lime, sugar and vodka, but I’m adding fresh ginger and mint to brighten things up. I’m also adding some ginger beer to make this a bit less alcoholic, and perfect for sipping during the hottest part of the day.

As ever, livestream is tomorrow night at 6pm PST and I’ll make this drink just as our show starts. Feel free to make this one (send us pics here if you do!) but as ever, you drink whatever you like best, or nothing at all, no worries!

MINT GINGER CAIPIROSKA RECIPE:
Ingredients:

  • 1 1/2 teaspoons superfine sugar
  • 5 mint sprigs
  • 4 ounces vodka (I used Blue Ice)
  • 3 ounces ginger beer
  • Ice

Mad Scientist Process of Assembly™:

  • Muddle ginger with sugar in a glass.
  • Add mint sprigs. Muddle until fragrant.
  • Add vodka, ginger beer and ice.
  • Garnish with mint.
  • Stir.

Yummy variations:

  • If you have ginger syrup, you can add that instead of the sugar and sliced fresh ginger.
  • If you’re daring and have had a great garden this summer, try basil or cilantro instead of mint!
  • If you’re missing a bit of tartness, add a half ounce of lemon juice!

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Siglocktail 08-11-20: Thyme for a Salty Dog (plus variations!)

All your vodka are belong to us!

This month we’re focusing on vodka for our  SIGLERinPLACE Siglocktails. It’s classic, easy to mix, and a great vehicle for fruity, flavorful, summery drinks.

This week we’re making the Serious Eats version of the Salty Dog. It’s bright and fresh and can be made with any kind of grapefruit!

As ever, livestream is tomorrow night at 6pm PST and I’ll make this drink just as our show starts. Feel free to make this one (send us pics here if you do!) but as ever, you drink whatever you like best, or nothing at all, no worries!

SERIOUS EATS “THYME FOR A SALTY DOG” RECIPE:
This cocktail can also be made with gin, but I think vodka gives the fresh lime juice a fresh, crisp bite without changing the subtle flavor!

Ingredients

For thyme simple syrup:

  • 1/4 cup sugar
  • 1/4 cup water
  • 8 sprigs thyme

For the cocktail:

  • 1 tablespoon coarse salt, for glass rim
  • 1 lime wedge
  • 3 ounces freshly squeezed pink grapefruit juice from 1 grapefruit
  • 2 ounces vodka
  • 1/2 ounce freshly squeezed juice from 1 lime
  • 1/2 ounce Thyme Simple Syrup
  • Lime wheels or thyme sprigs for garnish

Mad Scientist Process of Assembly™

  • For the Thyme Simple Syrup:
    • In a small saucepan, combine sugar and water.
    • Stir over medium heat until sugar is dissolved.
    • Remove from heat, add thyme, and allow to steep 15 minutes.
    • Strain into airtight container. Thyme Simple Syrup can be refrigerated for up to 1 week.
  • For the Cocktail:
    • Pour salt on a small saucer. Run lime wedge around the outer rim of a Collins glass and roll glass in salt to coat outside rim. Set aside.
    • Combine grapefruit juice, vodka, lime juice, and thyme syrup in cocktail shaker.
    • Fill shaker with ice. Shake until well chilled, about 15 seconds.
    • Fill salt-rimmed Collins glass with fresh ice and strain cocktail into glass. Garnish with thyme or lime if desired.

Yummy variations:

  • If you have fresh basil leaves but no thyme, roughly tear 3 or 4 and add to your shaker for a fresh, garden-y twist!
  • If you’re a purist, leave out the thyme and lime, rim the glass with salt, and revel in the beachy perfection of the Salty Dog.

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Siglocktail 08-04-20: Vodka Gimlet (plus variations!)

vodka gimletIt’s a new month, so it’s a new base liquor! August Siglocktails will be vodka based!

We’ll start this month on SIGLERinPLACE with a classic: a vodka gimlet. It’s a classic, simple drink, so I’ll also add a few variations at the end of this post in case you want to jazz things up!

Livestream is tomorrow night at 6pm PST and I’ll make this drink just as our show starts. Feel free to make this one (send us pics here if you do!) but as ever, you drink whatever you like best, no worries!

OUR RECIPE FOR A CLASSIC “VODKA GIMLET”
This cocktail can also be made with gin, but I think vodka gives the fresh lime juice a fresh, crisp bite without changing the subtle flavor!

Ingredients

  • 2 ounces vodka (I used Blue Ice after a recommendation from Junkie Jared Miller!)
  • 1 ounce freshly squeezed lime juice
  • 3/4 ounce simple syrup (more or less as desired for sweetness)
  • ice
  • Lime wedge for garnish

Mad Scientist Process of Assembly™

  • In a cocktail shaker, muddle together the vodka, lime juice, simple syrup, and ice until cooled, about 30 seconds.
  • Pour into a glass over ice (I am using this mega-cool tentacled cocktail glass, a gorgeous gift from my friend Shelia Dee).
  • Garnish with a lime wedge.

Yummy variations:

  • If you have fresh basil leaves, roughly tear 3 or 4 and add to your shaker for a basil gimlet!
  • Same with mint! Add 1/4 cup of mint leaves to the shaker, and swap out the simple syrup for Roses Lime Juice for a summery mint gimlet!
  • I’m pretty sure you can add a bit of sliced jalapeño (no seeds tho!) and tajin on the rim, but I haven’t tried that. It sounds delish tho!

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Siglocktail 7-28-20: Blueberry Thyme Gin Fizz

This week’s SIGLERinPLACE cocktail is a blueberry thyme gin fizz! It’ll be our last gin cocktail for  a while, and it’s super summery and easy to make! Livestream is tomorrow night at 6pm PST and I’ll make this drink just as our show starts. Feel free to join us, make a Shirley Temple version, or just pour your own beverage of any kind and relax!

OUR RECIPE FOR A “BLUEBERRY THYME GIN FIZZ”
The gin fizz is a simple recipe, and can be infinitely dressed up, similar to a martini or a smash. In this case, we’ve got lots of lemon thyme in the patio garden, and lots of blueberries, so we’re dressing our fizzes up with those!

Ingredients

  • 2 ounces Gin (I used Empress 1908)
  • 1/2 ounce freshly squeezed lemon juice
  • 1/4 ounce simple syrup (more or less as desired for sweetness)
  • 1/4 cup fresh blueberries
  • 1/2 teaspoon fresh thyme leaves
  • Club soda
  • Lemon slice or lemon twist, extra blueberries, thyme sprig to garnish

Mad Scientist Process of Assembly™

  • In a cocktail shaker, muddle together the gin, lemon juice, simple syrup, blueberries, and thyme leaves. Make sure to smash the blueberries up well!
  • Pour into a glass over ice (I choose not to strain the muddled mixture, but you can certainly strain into the glass as well).
  • Top with a splash of club soda.
  • Garnish with a lemon slice, fresh blueberries and a sprig of fresh thyme.

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Siglocktail 7-21-20: the Ginger Rogers

 
Tomorrow night at 6pm PST for our SIGLERinPLACE livestream, I’ll be making a couple of Ginger Rogers when our show starts. Feel free to join us, make a Shirley Temple version, or just pour your own beverage of any kind and relax!

Also, we’re celebrating National Junk Food Day, so get your favorites ready!

OUR RECIPE FOR A “GINGER ROGERS”
The Ginger Rogers has a cousin that’s a bit simpler, without the ginger simple syrup, so don’t fret if you don’t have (and don’t want to make) the syrup. That’s called a Gin Gin Mule, and it’s also yummy.

Ingredients

  • 2 oz. gin (I’ll use St. George’s Terroir)
  • 3/4 oz. fresh lemon juice
  • 3/4 oz. ginger syrup (omit this ingredient for the Gin Gin Mule)
  • 2 oz. ginger ale I used Fever Tree
  • 6 mint leaves
  • 1 mint sprig
  • 1 slice fresh lemon

Mad Scientist Process of Assembly™

  • Combine the mint leaves and ginger syrup in the bottom of a glass. (Just muddle the mint leaves if you don’t make/have the syrup!)
  • Using a muddler or a spoon, lightly crush the mint leaves to release their oils.
  • Add the gin and lemon juice and stir.
  • Add the ice.
  • Add the ginger ale and stir.
  • Garnish with lemon slices and a mint sprig if desired.

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FIRE IS ORANGE Q&A

Scott and ARealGirl answer all y’all’s questions about FIRE IS ORANGE, the Siglerverse, short stories, “who would win in a fight between,” and we also give some various updates on all the things. (And check out the bottom of this post for the two real-world Siglerverse recipes we mention during the ‘cast!)

http://media.blubrry.com/scottsigler/media.libsyn.com/scottsigler/FIRE_IS_ORANGE_Episode_QA.mp3″

Don’t see a “play” button above? Click here to download. This story brought to you by our Stamps.com promo code page. Screw the line at the Post Office, because that ain’t for you. Get a Stamps.com trial and never wait in line at the post office again.

SHOW NOTES:
The Empty Setter, created by Dan Baker:

  • 2 ounces Michter’s American bourbon
  • 1/4 ounces simple syrup (Dan uses caramel simple syrup OMG so good!) .
  • 2-4 dashes of sarsaparilla bitters

Combine all ingredients and stir with a big rock of ice.

Ma Tweedy’s Tuna Noodle Casserole (created by Ma Sigler)

  • 1 can (10 1/2 ounces) cream of mushroom soup
  • 1/2 cup milk
  • 1 cup frozen green peas
  • 2 cans (about 5 ounces each ) tuna in water, drained
  • 4 ounces (about 2 cups) medium egg noodles, cooked and drained
  • 1/2 cup crushed potato chips

How to Batch It Up!

  1. Combine all ingredients but the potato chips in a 1 1/2 quart baking dish.
  2. Bake at 400°F for 20 minutes.
  3. Remove from oven, stir, and sprinkle potato chips on top of mixture.
  4. Bake for 5 minutes or until the potato chips are golden brown.

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