On this episode of Make It Cute, Miles is joined by Bethanne Patrick host of Missing Pages podcast where they dive into the glamorous world of publishing but not after talking about everyone favorite alleged "Prince of Pegging" William. Miles and Bethanne talk about a variety of topics and some of their favorite authors and reads of 2022. Listen closely to this fun-filled episode, because the German inspired cocktails of this episode you won't want to miss!

• https://link.chtbl.com/M8oj-eXh?sid=makeitcute
• Bethanne's Twitter: https://twitter.com/TheBookMaven
• Missing Pages' Twitter: https://twitter.com/MissPagesPod
• Missing Pages' Instagram: https://instagram.com/MissingPagesPod

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Welcome back to Make It Cute, after a bit of a creative rut Miles is back with a new episode. This episode serves as Miles's open letter to the community about creative struggles, personal struggles, and quarter life crisis fueled existential crises. This is not your typical episode of Make It Cute, but its one of the most vulnerable to date.

OliPop Spritz:

1.5 oz vodka

1 oz strawberry liqueur

4-6oz strawberry vanilla olipop

Add ice to a glass. Pour over vodka and strawberry liqueur. Top with Strawberry Vanilla flavored Olipop. Serve immediately and enjoy.

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On this episode of Make It Cute, Miles is joined by Emily Duncan, a fellow podcaster, content creator, YouTuber, and comedian who you may have seen featured on Epicurious's 4 Level's series. Miles and Emily talk about a variety of topics from the food scene in NYC, the behind the scenes of creating content, and a super fun conversation about one of our favorite condiments. You want to stick around til the end for that one.

Emily's Cocktail:

Grapes

Prosecco

Sugar

Luster Dust

Vodka (optional)

Orange Juice

Take grapes and soak in Prosecco and optionally vodka until infused. While grapes are soaking overnight, take a shallow sheet tray and lightly freeze some orange juice. Take grapes out and roll in sugar and luster dust, set aside. Grab a champagne flute, add in a few of your boozy grapes. Using a fork scrape the frozen orange juice into a snowlike consistency and add to flute. Top with Prosecco or champagne and enjoy immediately.

The Witchcast: https://witchcastpodcast.com/episodes/

Emily's YouTube: https://www.youtube.com/c/EmilyDuncan

Ketchup Cocktail Video: https://www.youtube.com/watch?v=v5GKd0GqG1E

THE Buffalo Wings Video: https://youtu.be/l7n_N3Vl_Fs

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On this episode of Make It Cute, Miles is joined by a super special guest, a fashion designer named Quinn from NYC (@quinnofnewyork). Miles and Quinn talk about a bunch of different topics ranging from traumatizing moments of living in NYC to how to make new friends in a new city, you don't want to miss this one.

Strawberry Basil Lemonade:

• 4-5 basil leaves
• 6-8 strawberries
• 1/2 cup sugar
• 1/2 cup water
• 2 oz fresh lemon juice
• 1.5-2 oz vodka
• Sparkling water

Start by making a strawberry basil simple syrup by combining equal parts sugar and water in a pan over medium heat. Once dissolved, add in basil and chopped strawberries and steep for 5 minutes. Strain out basil and strawberries and set aside. In a glass, add ice and add freshly squeezed lemon juice, strawberry basil simple syrup, vodka, and top with sparkling water. Garnish with a basil leaf and a sliced strawberry.

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On this episode of Make It Cute, Miles is joined by the amazing Pippa Allen (@allpurposepippa). Pippa talks all about hard launching your life, and in the nature of having two major oversharers co-hosting Miles revisits a secret part of his life that no one knows about (fan clubs are involved, and so is... Club Penguin?). Miles and Pippa also discuss the absolute girl boss known as Anna Delvey and many more topics, you don't want to miss this episode.

College Orange Juice:

• 4-6 oz orange juice
• 1.5-2oz fireball

Combine fireball and orange juice in a glass and enjoy -- don't knock it til you try it.

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On this episode of Make It Cute, Miles is joined by Katie Hess (@iamkatiehess), CEO of Lotus Wei (@lotuswei) and author of "Flower Revolution" to embark on a journey surrounding natural solutions to modern problems. Miles and Katie talk about a variety of things from travel to emotions and stay tuned for the very end where Katie gives out some of the best advice heard on this show to date.

See the picture in the description for today's cocktail recipe!

Katie's Links:

https://www.lotuswei.com

https://www.instagram.com/lotuswei/?hl=en

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On this episode of Make It Cute, Miles is joined by Dennis Littley (@askchefdennis) where they talk about travel experiences surrounding food, different experiences within the kitchen, and the future of food and the restaurant industry. Chef Dennis is a seasoned chef and experienced traveler and shares his love of food and a very easy recipe for a dish he experienced "for the first time" while traveling in Venice.

Clams and Linguine

Ingredients

• 1 lb of good quality Linguine (De Cecco Del Verde, or Barilla)
• 1 bag Farm Raised Little Neck Clams (bag of 50 or at least 15 clams per person)
• 2 cloves of Garlic sliced (less or more as desired)
• 1 Tablespoons Fresh Parsley chopped
• 1 Tablespoon Fresh Basil chopped
• Pinch of Crushed Red Pepper
• Pinch of Black Pepper
• Sprinkle of grated Romano Cheese
• 2-3 Tablespoons Extra Virgin Olive Oil

Instructions

1. Place large stock pot on stove to cook pasta per directions on the box
2. Finely chop parsley and basil
3. Chop garlic
4. Rinse clams in cold water checking to make sure they are all closed, or that they will close when tapped. If they are open they are dead, do not use them!
5. As soon as the pasta water is ready add the pasta and set your timer per instructions.
6. Place a large saute pan on the stove and add the olive oil and garlic.
7. Briefly saute the garlic then add the clams, basil and crushed red pepper to the pan and cover with a lid allowing the clams to steam open.
8. If you have timed this correctly the clams will open with about two minutes to spare on the pasta, turn off the heat on the clams and keep covered until serving.
9. Drain pasta, place in bowl and divide clams and sauce between them
10. Sprinkle fresh chopped parsley on top of the clams and serve with grated Romano cheese.

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On this episode of Make It Cute, we welcome back our first installment in the new year of the AITA Series. Before we talk about that portion of the episode, Miles announced the Make It Cute hotline is finally live, you can call us at (646) 397 3324. But onto the AITA content, Miles inadvertently made this episode based upon household drama, you want to tune in because the tea is scalding. To cool off though, check out the cocktail from today's episode which is a Dairy Free Mudslide.

Dairy Free Chocolate Mudslide:

• 1 oz coffee liqueur
• 2 oz vodka
• 1 oz non dairy cream
• 1 oz non dairy Baileys
• 2 oz chocolate (1 oz shaved and 1 oz melted)

Melt 1 oz of chocolate and pour onto plate. Dip rim of glass into melted chocolate and then dip into shaved chocolate. Follow with ice in the glass. Add coffee liqueur, vodka, baileys, and cream. Stir and serve!

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On this episode of Make It Cute, Miles talks about 2021 and all of the wonderful memories that this community was able to make with him. Also he looks forward to the rest of this year and talks about the future of Make It Cute.

Dairy Free White Russian:

• 1.5 coffee liqueur
• 1 oz vodka
• Dairy free milk/coffee creamer

In a glass with ice combine coffee liqueur and vodka. Top with dairy free cream and enjoy immediately.

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Just in time for the holidays, Miles is joined by his friend Justine (@justine_snacks) to talk Christmas memories, recipes, and traditions. Miles and Justine talk about some of their favorite childhood and current traditions. Also Justine shares her favorite tip for the BEST Baked Brie, you do not want to miss this.

Justine's BEST Baked Brie:

• 1 wheel of brie
• Dried cranberries
• Apple cider vinegar
• Honey

Bake brie in your favorite way. Meanwhile soak dried unsweetened cranberries in acid preferably apple cider vinegar. Once brie is out sprinkle jammy cranberries and drizzle a big spoonful of honey.

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