Ep 19 – Algonquin Cocktail

Monster In A Glass Reanimator

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محتوای ارائه شده توسط Cameron Marceau. تمام محتوای پادکست شامل قسمت‌ها، گرافیک‌ها و توضیحات پادکست مستقیماً توسط Cameron Marceau یا شریک پلتفرم پادکست آن‌ها آپلود و ارائه می‌شوند. اگر فکر می‌کنید شخصی بدون اجازه شما از اثر دارای حق نسخه‌برداری شما استفاده می‌کند، می‌توانید روندی که در اینجا شرح داده شده است را دنبال کنید.https://fa.player.fm/legal

Subtext and Discourse | Art World Podcast

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From Conflict Zones to Community Change: Mark Neville on Photography as Activism 45:16

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45:16

What happens when photography becomes a tool for social change rather than just documentation? In this episode, Michael Dooney speaks with acclaimed British photographer and artist Mark Neville about his journey from art school to the front-lines of conflict, and how he uses collaborative photography projects to empower communities, challenge social norms, and effect real-world impact. Neville shares stories from his time as an official war artist in Afghanistan, discusses the making of influential projects like The Port Glasgow Book Project and Stop Tanks With Books , and reflects on his ongoing work in Ukraine. Listeners will gain insights into the ethics of documentary practice, the power of art as activism, and what it means to make photography for—and with—the people it represents. Timestamps (00:00) – Introduction and welcome (01:49) – Artist and photographer living and working in the Ukraine (04:54) – The Port Glasgow Book Project: Art for the community (08:04) – Getting attention of the art world (12:00) – Turning point towards a social engaged artistic practice (14:42) – Stop Tanks with Books Project: Art as activism in Ukraine (17:56) – Russian invasion of Ukriane (20:55) – Postcode Ukraine Charity (25:06) – War Artist in Helmand, Afghanistan (27:33) – Battle Against Stigma, book project (33:34) – Invitation to start making work in Ukraine (34:54) – Diary of a Volunteer, book project (37:51) – Individual experiences of Postcard Ukraine charity members (39:48) – Support for Ukrainian people (42:06) – How can listeners learn more and get involved? Mark Neville (b. 1966, London) is a British artist and photographer renowned for his socially engaged practice at the intersection of art, documentary, and activism. His projects often involve close collaboration with communities, aiming to empower subjects and address issues such as inequality, mental health, and conflict. Notable works include The Port Glasgow Book Project , Battle Against Stigma , Fancy Pictures , and Stop Tanks With Books . Neville has exhibited internationally, worked as an official war artist in Afghanistan, and was nominated for the Pulitzer Prize by The New York Times in 2012. Mark Neville official website: https://www.markneville.com/ Instagram page: https://www.instagram.com/marknevillestudio/ Postcode Ukraine: https://www.postcodeukraine.com/ This episode of Subtext & Discourse Art World Podcast was recorded on 28. March 2025 between Perth (AU) and Ukraine with Riverside . Michael Dooney official website: https://www.michaeldooney.net Instagram page: https://www.instagram.com/michaeldooney/…

حدود یک سال پیش 30:35

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Doug sets the record straight on the Algonquin cocktail detailing how there were actually two separate drinks, one possibly named for the Algonquin Club and the other possibly named for the Algonquin Hotel and then some travels Along the Wine Trail.

29 قسمت

Ep 19 – Algonquin Cocktail

Monster In A Glass Reanimator

published حدود یک سال پیش

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MP3•خانه قسمت

29 قسمت

همه قسمت ها

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Ep 29 - Calvados Cocktail Reanimated 24:44

۲ روز پیش24:44

24:44

We've identified a trend now of literary people putting together cocktail books. Not unlike Satan's Whiskers, Doug finds a new literary circle that published their own cocktail book featuring new batch beverages to make for cocktail parties at home and the Calvados Cocktail

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Ep 28 – Rob Roy Reanimated 35:02

16 روز پیش35:02

35:02

The #RobRoy is Doug's first foray into cocktail history blogging and in this episode he talks about what new information has come out since 2014 infused by David Wondrich and he tells the story of Duke Calabritti whose restaurant would become famous for serving the first Rob Roy #cocktail

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Ep 27 – Pimm's Cup Reanimated 19:55

۸ weeks پیش19:55

19:55

So according to Doug it was the Lord Mayor of London who made the #PimmsCup for HIS seafood restaurant and a drunk driving case makes the drink popular in the United States.

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Ep 26 – Amarosa Cocktail Reanimated 15:41

11 weeks پیش15:41

15:41

Revisiting the episode on the #Amarosa cocktail wherein Doug discusses extinct spirits, the history and business of the Cora brothers, and is still thwarted in trying to find the elusive H. Losappio

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Ep 25 - Hanky Panky Reanimated 27:32

13 weeks پیش27:32

27:32

Apparently the #HankyPanky was created within a toxic workplace environment. Doug reveals the bitter feud between Aida Coleman and Ruth Burgess at the Savoy hotel bar and how Harry Craddock used it to his advantage.

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Ep 24 – The Horse's Neck Reanimated 31:17

15 weeks پیش31:17

31:17

Where Temperence drinks cross the Royal British Navy, the #HorsesNeck started as ginger ale and a fancy lemon peel garnish...clearly it was begging to have something high octane and brown added to it. Also, is your bartender reusing your garnish?

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Ep 23 – Satan's Whiskers Reanimated 27:30

17 weeks پیش27:30

27:30

Doug reveals that our original episode for the Satan's Whiskers has the earliest origin story than any other yet tracked and that Harry Craddock scooped this drink from a little known publication out of London along with Hugo Ensslin's drinks and many others. And we take a peek into the lives of some leading publishers at the time.…

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Ep 22 – Pink Gin Reanimated 21:10

19 weeks پیش21:10

21:10

Doug describes the earliest references to #PinkGin's forebear the Gin Pahit, used as a digestiv for the heavy East Asian cuisine and then popularized in literature of the early 20th century.

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Ep 21 – Bloody Mary Reanimated 23:38

22 weeks پیش23:38

23:38

Doug explains the role of vodka culturally starting in Russia to France and creeping into America to create the Bloody Mary...which likely is not an American innovation. Also a deep dive into tomato juice and how long canned tomato juice was a product on grocery store shelves.

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Ep 20 – Singapore Sling Reanimated 30:25

24 weeks پیش30:25

30:25

While the Singapore Sling was born of a traditional beverage recast in the east, it's history is now known to be propaganda created by a hotel owner in Singapore. Doug describes the historical path of this elusive drink, how its ingredients and name shifted over time on its journey to land in America as a tiki favorite.…

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Ep 19 – Algonquin Cocktail 30:35

26 weeks پیش30:35

30:35

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Ep 18 – Alamagoozlum Reanimated 30:31

29 weeks پیش30:31

30:31

In this episode Cameron extols the virtues of the Alamagoozlum cocktail while he also learns from Doug that the word was also commonly attributed to crude oil and became the name of an oil boom town in Pennsylvania. Also, J.P. Morgan starts a club.

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Ep 17 – Navy Grog Reanimated 32:41

31 weeks پیش32:41

32:41

Follow the evolution of the Navy Grog from its fundamental useful recipe to a high octane premier drink at popular mid 20th century Tiki bars in the US.

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Ep 16 – Negroni Reanimated 39:47

33 weeks پیش39:47

39:47

Doug tells the tale of Count Camilo Negroni, the aristocratic young adventurer who discovered drinking American style and brought it back to his homeland to turn an Italian favorite into a legend.

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Ep 15 – Sazerac Reanimated 26:39

38 weeks پیش26:39

26:39

Doug discusses the actual story behind the Sazerac including the original recipe that many would call blasphemy.

Monster In A Glass Reanimator

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Ep 14 – Champagne Cocktail Reanimated 30:17

41 weeks پیش30:17

30:17

Doug discusses the evolution of the drink as technology and styling for champagne changed over the course of the 18th century

Monster In A Glass Reanimator

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Ep 13 – Long Island Iced Tea Reanimated 23:27

43 weeks پیش23:27

23:27

Not so much different revealed to the story except dialing in on the Kingsport, TN origin story and hearing about the colorful characters involved and how Doug theorizes they are responsible the the Betty Crocker red herrings.

Monster In A Glass Reanimator

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Ep 12 – Moscow Mule Reanimated 23:07

45 weeks پیش23:07

23:07

Despite the presence of vodka prior to the Moscow Mule, the Moscow Mule really is the story of the rise of vodka in American cocktail culture. Doug nails down the transition of vodka to the American market and how the Moscow Mule prepared vodka for it's popular role in the 60s and 70s to today.

Monster In A Glass Reanimator

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Ep 11 – Old Fashioned Reanimated 34:23

47 weeks پیش34:23

34:23

Reexamining the origins of the cocktail, what was the difference between the old fashioned and the new fangled back in 1883, and what made cocktails a real hit

Monster In A Glass Reanimator

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Ep 10 – Daiquiri Reanimated 20:55

50 weeks پیش20:55

20:55

Doug shares with us a little more about the American attributed to bringing the daiquiri to the US and we learn that Ernest Hemingway was drinking his daiquiris frozen. Blender technology is much older than I expected.

Monster In A Glass Reanimator

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Ep 9 – Cuba Libre Reanimated 25:02

1 year پیش25:02

25:02

Revisiting the Monster In A Glass Cuba Libre episode Doug turns the common history over on its head describing how the common bullshit history surrounding the rum and coke wasn't really a possibility and how evidence for the beverage isn't available until much later than the reported original story.

Monster In A Glass Reanimator

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Ep 8 – Aviation Reanimated 32:04

1 year پیش32:04

32:04

Doug and Cameron revisit Monster In A Glass podcast episode 8 revealing the origins of the concept of the Aviation cocktail, the trouble with purple drinks and the sad story of a sad artist that was very sad

Monster In A Glass Reanimator

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Ep 7 – Gimlet Reanimated 25:11

1 year پیش25:11

25:11

Doug tells us about the amazing Lachlan Rose and how he insinuated himself into the British Navy's good graces and how the Gimlet cocktail became a popular phenomenon at the Grand Hotel in Beijing.

Monster In A Glass Reanimator

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Ep 6 – Martini Reanimated 34:47

1 year پیش34:47

34:47

We review the old Monster In A Glass podcast Martini episode with Doug Stailey who shares an interesting new possibility for the origins of the drink with a fantastic story from the time as well as a theory why the Martini lost its vermouth in the early 1900s

Monster In A Glass Reanimator

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Ep 5 – Margarita Reanimated 28:34

1 year پیش28:34

28:34

Picking up where the Monster In A Glass podcast left off, Doug Stailey discusses how tequila worked its way into American and European markets and how that ultimately led to the recipe and name for the drink we call the Margarita

Monster In A Glass Reanimator

1
Ep 4 – Sidecar Reanimated 29:21

1 year پیش29:21

29:21

Revisiting the Sidecar where we hear a few more stories including a new one featuring the barflies at the bar that will be known as Harry's New York Bar in Paris. Also a look to the crusta aspect of the drink. Did we turn the history on its head? Not quite but we added more possibilities to the story and fleshed out more of the characters we will revisit as the podcast continues.…

Monster In A Glass Reanimator

1
Ep 3 – Tom Collins Reanimated 24:27

1 year پیش24:27

24:27

Reviewing Monster In A Glass podcast episode 3 on the Tom Collins with Douglas Stailey where he discusses the origins of the Tom Collins including proto-Tom Collins, the earliest alcoholic beverages with soda water, and the emergence of cocktail mixers.

Monster In A Glass Reanimator

1
Ep 2 – French 75 Reanimated 24:03

1 year پیش24:03

24:03

Doug Stailey does a deep dive into the French 75 to reexamine what the Monster in a Glass podcast described ten years ago. Yes, there is a whole lot more to the story than what we knew then involving the previous owners of the New York Bar in Paris as well as a comedy author charged with revitalizing old mags past their prime and printing cocktail recipes during Prohibition.…

Monster In A Glass Reanimator

1
Ep 1 - Manhattan Reanimated 20:41

1 year پیش20:41

20:41

Manhattan Projections: Exploring the Origins of a Classic Cocktail Posted on February 3, 2024 by libationlegacy My friend Cam Marceau, of the Monster in a Glass podcast, has invited me to join him in revisiting his old episodes, starting with the first, on the subject of the Manhattan Cocktail and it’s history. I used to take part in this programs towards the end of it’s run, but missed out on its early days. Listening to this first show from 2012, which features Cam along with his researcher Jason Kruse, I should note that it remains factually very accurate, and I can only agree with what they turned up back then. However, in the intervening years, more digital resources have become available, and I can add to and enhance their original findings. Poring through several digital archives of newspapers, books and other documents, the first mention of the Manhattan Cocktail comes from an article which was syndicated in several newspapers. The earliest publication date for it that I’ve turned up was August 31, 1882. in the Lyndon (Kansas) Leader, under the headline “Gotham Gossip”. There is no ambiguity here, the author states plainly that “It is but a short time ago that a mixture of whisky, vermouth and bitters came into vogue. It went under various names–Manhattan cocktail and Turf Club cocktail. Bartenders at first were sorely puzzled as to what was wanted when it was demanded. But now they are fully cognizant of its various aliases and no difficulty is encountered.” I can confirm that there is no earlier mention of the Manhattan in any of my many sources, and also that after this first reference, it was discussed more and more with each passing year. So this gives us a fairly clear starting point. If the author is to be believed, and given they clarity of his statement I see no reason for doubt, the Manhattan was invented shortly before 1882, with enough lead time for it to have become more widely known. But despite this claim, the drink itself did not show up in any recipe books until 1884. Monster in a Glass identifies two of these books, O. H. Byron’s “The Modern Bartender’s Guide” and George Winter’s “How to Mix Drinks”. I have since discovered a third such book from the same year, which also lists a recipe for the Manhattan. The author is unknown, but the volume is amusingly titled “Scientific Bar-Keeping”. Published by a distiller, E. N. Cook & Company, the copyright was held by Jos. W. Gibson. But the Jos. W. Gibson Company was a publishing firm, so most likely they were simply the ones responsible for production. Before we get to the recipes, I should clarify the nineteenth century terminology they employ, which can be confusing. The wineglass was a two-ounce measure according to the apothecary system of measurements, which was in common use by doctors and other compounders in the 1880s. This is corroborated in several sources, for example Sir Robert Christison’s “A Dispensatory, or Commentary on the Pharmacopoeias of Great Britain” (1842), and in the U.S., Clara Weeks-Shaw’s “A Text-Book of Nursing” (1898). A pony is generally considered to be one ounce. Dry Martinis called for French vermouth, which was the generic term for dry vermouth, while Italian vermouth was used in Sweet Martinis, and would have been a Torino-style red variety. If “vermouth” is used without a qualifier, it would have been the Italian variety, since dry vermouth was rare before the 1890s. Per most contemporary recipes for it, gum syrup usually did not contain any actual gum, and was the general term for simple syrup. With these facts to go on, the following prescriptions should be more or less intelligible. “The Modern Bartenders Guide” provides two versions: Manhattan Cocktail No. 1 1 pony French vermouth. 1/2 pony whisky. 3 or 4 dashes Angostura bitters. 3 dashes gum syrup. Manhattan Cocktail No. 2 2 dashes Curacoa. [sic, meaning Orange Curacao] 2 dashes Angostura bitters. 1/2 wine-glass whisky. 1/2 wine-glass Italian vermouth. Fine ice; stir well and strain into a cocktail glass. The second of these is very close to the one I favor today, except I use a 2:1 whiskey/vermouth ratio. Cointreau can be substituted for the Orange Curacao, if you don’t have any. “How to Mix Drinks” includes this take: Two or three dashes of Peruvian Bitters; One to two dashes of gum syrup; One-half wine glass of whiskey; One-half wine glass of Vermouth; Fill glass three-quarters full of fine shaved ice, mix well with a spoon, strain in fancy cocktail glass and serve. Peruvian bitters would most likely have been quinine-based, since cinchona bark was well known to have come from Peru. Finally, “Scientific Bar-Keeping” mixes theirs like so: 2 or 3 dashes of gum syrup; 2 or 3 dashes of bitters; 1 wine glass of Italian vermouth; one wine glass of whisky. Fill the glass with ice; shake well; strain into a cocktail glass; squeeze the juice of lemon rind and serve. This is the only one of the three that recommends shaking the Manhattan. Those crazy scientists! It’s also the only one which recommends a twist of lemon peel. No cherry in any of these, of course. My research on the maraschino cherry for The Oxford Companion to Spirits and Cocktails reveals that those didn’t make it to America until 1885, and were unknown here at the time that the Manhattan was invented. The cherry starts to show up at the end of the 1880s, and on March 15, 1891, The Kansas City Times ran an article headlined “A Cherry in Your Cocktail,” in which a bartender relates: ‘A Manhattan cocktail?’ queried the expert, in answer to this interpolation between his fluent sentences. ‘And not too sweet!’ Ah yes, great drink, that! One moment! There; the lemon stills it, you know! A cherry in your cocktail, of course! We all have to do that now. Just where or when it started I can’t say. But talk about style! Some one of the first class places did it; and we all had to do it. Another Manhattan Cocktail mystery concerns where the drink was invented. As Monster in a Glass points out, it was often attributed to the Manhattan Club, a political club in New York affiliated with the Democratic Party. While we still can’t be certain, several of my sources support this claim. An article in the Sag Harbor Corrector, published April 29, 1893, and entitled “Manhattan Club Cocktails,” starts off with the statement that “The popular Manhattan Cocktail is an invention of the Manhattan Club of N.Y. City, which by the by, has invented more famous drinks than any other place in the country.” On the other hand, in July 14th, 1920, the New York Times published and article about the recent sale of the Hotel Manhattan, located at the northwest corner of Madison Avenue and 42nd Street. The new owners auctioned off practically everything in the building, in 15,000 lots, described by the Times as “the largest sale of its kind ever attempted in this city.” The article goes on to say “Though brisk bidding for the Manhattan bar and its fixtures is not anticipated, the final passing of the native bar of the Manhattan cocktail is expected to attract many an enthusiast.” This claim that the Hotel Manhattan was the birthplace of the Manhattan Cocktail caused many an eyebrow to raise, and it was not long before it was challenged in another newspaper. Two days later, the New York Evening Telegram included their take, under the headline “Where the Manhattan Cocktail Began.” This article quotes the passage from the Times, then drolly puts forward the following, in the style of a congressional resolution: Whereas, the Manhattan cocktail was invented at the Manhattan Club, Fifteenth street and Fifth avenue, in the middle eighties; and, Whereas, it was consecrated soon after by a reference to it in a comedy in which Mr. Le Moyne appeared, at the old Lyceum Theatre, at Fourth avenue and Twenty-fourth street; and, Whereas, the Manhattan Hotel was built many years later, in the nineties; and, Whereas, the Fifth avenue, the Hoffman House and countless other bars were as much “the native lair of the Manhattan cocktail” as the Manhattan Hotel; therefore, be it Resolved. That the corroborative detail supplied by the New York Times is an example of gross exaggeration, if not pure ignorance. This rebuttal was correct about the age of the Manhattan Hotel, it was constructed in 1895 through 1896, and could in no way be the provenance of the Manhattan. It also generated feedback from their readership, so much so that on July 20th, the Evening Telegram ran a follow-up which included some letters to the editor, under the headline “More Light on Ancient New York History.” Quoting from this: An expert correspondent, well known to New Yorkers when the Union Club, the Hoffman House, the Fifth Avenue Hotel, the Albemarle and the Brunswick were in the neighborhood of Madison square, supplies us with the following unprejudiced corroboration of our statement:– EDITOR OF THE EVENING TELEGRAM:– There was nothing that i did not know about my business in the late eighties. the first “Manhattan cocktail” that I ever made I shook up in 1887. We got the prescription from the Manhattan Club, as you say. Before that a “cocktail” meant any pick-me-up or eye-opener. JOHN WAUCK Brooklyn, July 17. Another person, who evidently knows what he is talking about, says:– EDITOR OF THE EVENING TELEGRAM:– You are quite right in stating that the Manhattan cocktail was not invented in the Manhattan Hotel, as the Times says. It was the result of an accident in the Manhattan Club, then of Fifth avenue, before it moved to the Stewart mansion, at Thirty-fourth street and Fifth avenue. A vermouth cocktail and whiskey cocktail were mixed together by chance. The result was considered so good that it was introduced by my side partner to the members, including “Marse Henry” Watterson and most of the judges of the New York Supreme Court. It made an instant success. J. O’B. White Plains, N. Y., July 17 So there’s Col. Henry Watterson again, who was mentioned in the original Monster in a Glass podcast as making a similar claim. Although we can never be completely certain, there are multiple independent sources which affirm that the Manhattan Cocktail was invented at the Manhattan Club in New York City around 1880, but certainly not much earlier that that. Another, very different take, was included in the 1923 edition of Valentine’s Manual of Old New York, compiled by the venerable historian of that city’s history, Henry Collins Brown. Each edition of Brown’s series featured entirely new collections of vignettes and recollections, every one a precious source of memory and lore. This particular volume included a chapter entitled “The Golden Age of Booze” by William F. Mulhall, who back in the 1880s had bartended at the Hoffman House, a famous watering hole of that era. At one point in his story, Mulhall puts forward as fact that, The Manhattan cocktail was invented by a man named Black, who kept a place ten doors below Houston Street on Broadway in the sixties–probably the most famous mixed drink in the world in its time. The cocktail made America famous and there were many varieties of them–in fact, the variety was infinite–I remember that at the Hoffman in the old days a gentleman would come in and order his particular formula for the party. We had many such private formulas for mixed drinks in the Hoffmann and the bartenders had to learn them by memory, too, so the order could be served quickly. While this could be construed to discuss the Manhattan Cocktail we know now, my impression is that it does not refer to the mixture of whiskey, vermouth and bitters that is under discussion here, and can’t be taken as a claim that the Manhattan was a product of the 1860s. Mulhall’s further comments appear to clarify this, that there were many cocktails enjoyed in Manhattan, and not that any of them in particular was the eponymous sip. So I stick with the majority opinion, that the Manhattan Club was its cradle, and will persist in this perspective until someone with greater authority can prove me wrong. Here’s a link to the Monster in a Glass podcast, “The Manhattan Project,” back from 2012: https://www.podomatic.com/podcasts/monsterinaglass/episodes/2012-07-28T22_00_00-07_00 “Gotham Gossip”, Lyndon (Kansas) Leader, August 31,1882 New York Times, July 14, 1920 The Evening Telegram–New York, Friday, July 16, 1920 The Evening Telegram–New York, Tuesday, July 20 , 1920 The Corrector, Sag Harbor, New York, April 29, 1893 A dispensatory, or commentary on the pharmacopoeias of Great Britain, Sir Robert Christison, 1842 “The Modern Bartender’s Guide”, O. H. Byron, 1884 “How to Mix Drinks”, George Winter, 1884 “Scientific Bar-Keeping”, 1884…

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From Conflict Zones to Community Change: Mark Neville on Photography as Activism 45:16

Monster In A Glass Reanimator « »
Ep 19 – Algonquin Cocktail

Ep 19 – Algonquin Cocktail

پادکست هایی که ارزش شنیدن دارند

همه قسمت ها

1
Ep 29 - Calvados Cocktail Reanimated 24:44

1
Ep 28 – Rob Roy Reanimated 35:02

1
Ep 27 – Pimm's Cup Reanimated 19:55

1
Ep 26 – Amarosa Cocktail Reanimated 15:41

1
Ep 25 - Hanky Panky Reanimated 27:32

1
Ep 24 – The Horse's Neck Reanimated 31:17

1
Ep 23 – Satan's Whiskers Reanimated 27:30

1
Ep 22 – Pink Gin Reanimated 21:10

1
Ep 21 – Bloody Mary Reanimated 23:38

1
Ep 20 – Singapore Sling Reanimated 30:25

1
Ep 19 – Algonquin Cocktail 30:35

1
Ep 18 – Alamagoozlum Reanimated 30:31

1
Ep 17 – Navy Grog Reanimated 32:41

1
Ep 16 – Negroni Reanimated 39:47

1
Ep 15 – Sazerac Reanimated 26:39

1
Ep 14 – Champagne Cocktail Reanimated 30:17

1
Ep 13 – Long Island Iced Tea Reanimated 23:27

1
Ep 12 – Moscow Mule Reanimated 23:07

1
Ep 11 – Old Fashioned Reanimated 34:23

1
Ep 10 – Daiquiri Reanimated 20:55

1
Ep 9 – Cuba Libre Reanimated 25:02

1
Ep 8 – Aviation Reanimated 32:04

1
Ep 7 – Gimlet Reanimated 25:11

1
Ep 6 – Martini Reanimated 34:47

1
Ep 5 – Margarita Reanimated 28:34

1
Ep 4 – Sidecar Reanimated 29:21

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Ep 3 – Tom Collins Reanimated 24:27

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Ep 2 – French 75 Reanimated 24:03

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Ep 1 - Manhattan Reanimated 20:41

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Monster In A Glass Reanimator « » Ep 19 – Algonquin Cocktail

Ep 19 – Algonquin Cocktail

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Monster In A Glass Reanimator « »
Ep 19 – Algonquin Cocktail