{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fthe-food-seen.simplecast.com%2Fepisodes%2F90c7dbda-90c7dbda","width":444,"version":"1.0","type":"rich","title":"Episode 356: Session Cocktails with Drew Lazor","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/80c874/80c87448-e576-467a-a254-2bc26f1493b4/6ba7f960-cba1-4844-93cf-b6b1310a811f/1527620161artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/6ba7f960-cba1-4844-93cf-b6b1310a811f\" height=\"200\" width=\"100%\" title=\"Episode 356: Session Cocktails with Drew Lazor\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"On today's episode of THE FOOD SEEN, Maryland native, Drew Lazor, writes about cocktail culture for PUNCH, and most recently authored their low-alcohol drinks book, Session Cocktails. (NOTE: Lazor grew up drinking Baltimore's own Orange Crush.) With a library of libation anecdotes, Lazor's bar talk is fluid, but if you want to coherently converse and be drinking throughout, the 3/4-ounce rule is for you! Cobblers, Kir Royales, Sours and Collins, are a grade of mixed drinks made for those of us that want to drink all day!"}