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Twitter: @AmandaSitko
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EPISODE NOTES
Wine Tasting Grid (Editor’s Note: go ahead and change “Do You Like It?” to “How Does This Make Your Body Feel?”): http://www.epicurious.com/images/articlesguides/entertaining/partiesevents/epicurious-wine-tasting-grid.pdf

Here’s a LINK to a video Amanda shot after a UCB TourCo stop in 2010 in San Jose, CA of Joe Wengert and Drew DiFonzo Marks drinking original formula Four Loko at a college party before the formula changed:
https://vimeo.com/17006993

And HERE is Amanda’s favorite whiskey ice cream recipe (optional: make extra-crispy candied bacon as a topping):

Bill Addison’s Vanilla-Bourbon Ice Cream
Makes 1 quart

Ingredients
1 3/4 cups heavy cream
1 1/2 cups half-n-half
1 vanilla bean
7 egg yolks
3/4 cup sugar
1/8 teaspoon salt
1 tablespoon vanilla extract
1/4 cup bourbon (Amanda prefers Maker’s Mark)
Method
Place cream and half-n-half in a saucepan. Slice the vanilla bean in half and scrape the seeds into the cream mixture.

Add vanilla bean to the cream mixture and bring to just under a boil over medium heat. Remove the cream from the heat and let steep, covered, for 20 minutes.

Separate eggs. Combine the egg yolks with the sugar and salt in a mixture bowl, whisking until the mixture lightens. Slowly whisk in a small amount (approximately 1/4 cup) of hot cream to temper the egg mixture. Transfer the egg mixture into the saucepan with the cream and cook, stirring, until the mixture thickens and coats the back of a spoon without running.

Remove from the heat. Strain the mixture through a fine-mesh sieve. Add the vanilla extract and bourbon.

Chill completely and freeze in an ice cream maker according to the manufacturer’s instructions.