Drink & Learn Podcast

Elizabeth and Abigail explore the rich and complex history of absinthe's popularity, especially in 19th century France, and offer ways to use it in cocktails today.

Mentioned in the show:
Hideous Absinthe: A History of the Devil in a Bottle by Jad Adams

Absinthe Frappè Sheet Music

Absinthe Frappè lyrics 
From the 1904 Broadway comic operetta 'It Happened In Nordland'
Music by Victor Herbert (founder of ASCAP)
Lyrics by Glen MacDonough

Verse
When Life seems grey and dark the dawn

And you are through,

There is, they say, on such a morn

One thing to do:

Rise up and ring, a bell-boy call

To you straight-way,

And bid him bring a cold and tall

Absinthe frappè!

Chorus
It will free you first from the burning thirst

That is born of a night of the bowl,

Like a sun 'twill rise through the inky skies

That so heavily hang o'er your soul.

At the first cool sip on your fevered lip

You determine to live through the day,

Life's again worthwhile as with a dawning smile

You imbibe your absinthe frappè.

Verse
The deed is done so waste no woe o'er yestereen.

Nor swear to shun a year or so the festive scene.

Remorse will pass, despair will fade with speed away

Before a glass of rightly made absinthe frappè!

Chorus
It will free you first from the burning thirst

That is born of a night of the bowl,

Like a sun 'twill rise through the inky skies

That so heavily hang o'er your soul.

At the first cool sip on your fevered lip

You determine to live through the day,

Life's again worthwhile as with a dawning smile

You imbibe your absinthe frappè.

Elizabeth and Abigail discuss the history and uses of liqueurs and justify a listener's affection for amaretto .

Sources mentioned:
The Picayune's Creole Cookbook
The Medieval Kitchen: Recipes from France and Italy by Odile Redon, Francoise Sabban, Silvano Serventi
Dishes and Beverages from the Old South by Martha McCulloch-Williams
Jeffrey Morgenthaler's Best Amaretto Sour in the World
Tales of the Cocktail 2020 Youtube Playlist

Season Three features episode requests from listeners. Elizabeth shares some bitters history and Abigail gives counsel on which ones to buy if you are just starting your cocktail journey as well as some more unusual flavors to try. 

Elizabeth and Abigail get you ready for summer. Learn about the history of the blender and get some advice on making your best frozen drinks including daiquiris of all kinds, ice cream based concoctions, and frosé !

Here are some links/recipes referenced in the episode:

Fix the Pumps by Darcy O'Neil (about the history of soda fountains)
https://www.amazon.com/Fix-Pumps-Darcy-S-ONeil/dp/0981175910

Brix Refractometer (measuring sugar content)
https://www.amazon.com/Brix-Refractometer-ATC-Dual-Scale/dp/B01LW2ZU6R

Fred Waring and Pennsylvanians
https://www.youtube.com/watch?v=YFFPrM7bxWM

Mint Syrup
1 cup water
1/2 cup sugar
1/2 cup fresh mint leaves

In a small saucepan over medium-high heat, bring the water and sugar just to a boil, whisking to dissolve the sugar. Add the mint leaves. Reduce the heat to a simmer and cook, without stirring, until the syrup is slightly reduced and syrupy, about 10 minutes.Transfer the syrup to a small metal bowl and let stand to cool slightly, about 10 minutes. Discard the mint leaves. You can use the syrup immediately, or let it cool to room temperature. Store in a covered glass jar in the refrigerator for up to six months.

Frozen Margarita for Two
4 oz Blanco Tequila
 2 oz fresh Lime Juice 2 oz Triple Sec
 2 oz Agave Nectar Generous pinch of salt 4 cups of ice 
Mix all ingredients in a blender and then blend to desired consistency. Serve immediately. 

— PRO TIPS — 

Start blender on lowest setting and then work your way up to high 

Chill all ingredients beforehand 

Increase liquid ingredient portions to prevent excessive dilution. 

Author Robert Simonson joins Elizabeth to discuss his book The Old Fashioned, which traces the origins and evolution of this classic cocktail.

Follow him on Instagram is @robertosimonson

If you feel like treating yourself, check out The Simonson Old Fashioned Kit from Cocktail Kingdom.
https://www.cocktailkingdom.com/simonson-old-fashioned-kit

Elizabeth speaks with Shaughnessy Bishop-Stall, the author of  Hungover: The Morning After and One Man's Quest for the Cure about hangovers, of course, but also the journey he took in researching and writing the book. They discuss the merits of waking up hungover in New Orleans and what, if any, are the benefits of hangovers. Elizabeth wonders why no one has invented a cure yet and if it's because we all feel we deserve them.

Elizabeth and Abigail offer tips to clear out the "clutter" from your home bar and also answer some listener questions. Abigail also introduces us to the idea of "infinity bottles" which are not part of the Harry Potter Wizarding World, no matter how much you think they should be. 

References include:
Seedlip drinks
Jacques Pepin's recipe for Fromage Fort
Peg Bracken's I Hate to Cook Cookbook

Hannah Griggs joins Elizabeth to talk about her website, Intemperance.org where she mapped 1,000 Prohibition raids that occurred in New Orleans throughout The Great Mistake. She discusses her findings and takes listeners on a virtual tour of drinking life in New Orleans back then, one data point at a time.

Other references include:
Tanya Marie Sanchez' work on women bootleggers in New Orleans.
Lisa Lindquist Dorr's book A Thousand Thirsty Beaches
Langston Hughes' autobiography, The Big Sea. 

Elizabeth and Abigail address the ways drinking has been impacted by the Corona virus. Elizabeth talks about how whiskey was used in treating the influenza epidemic of 1918 and she and Abigail explore ways to drink mindfully and well while the world is staying at home. Even if the American Medical Association doesn't count alcohol as medicinal anymore, it can still be good for the soul.

Mentioned in the episode is the Glencairn whisk(e)y glass.

If you wish to join the Drink & Learn Book Club, you can do so at the Drink & Learn Revelers Facebook page. 

Elizabeth and Abigail trace the evolution of  St Patrick's Day celebrations and offer some whisky drinking advice for the day. Much of the information on the day comes from The Wearing of the Green: A History of St. Patrick's Day by Michael Cronin and Daryl Adair. to listen to the history of Irish Whisky, visit A Story of Irish Whisky podcast. Abigail recommends making a punch using Irish Whisky featured on her blog. The recipe is below:
Irish Channel Punch

Satsuma is a local Louisiana citrus in season in the fall.  Its bright and bitter citrus flavor is perfect match with the subtle golden spiciness of the Irish whiskey.

Satsuma Punch

MAKES 9½ CUPS
 

INGREDIENTS

8 oz. fresh satsuma juice, plus zest
8 oz. fresh lemon juice, plus zest
8 oz sugar
750 ml strong Assam tea
1 (750 ml) bottle Irish whiskey
2 oz. Amer Hiver (Bitter orange and cinnamon liqueur)
1 oz. rosewater syrup*
Freshly grated nutmeg, for serving
Satsuma peel, for garnish
 

INSTRUCTIONS

1. In a large punch bowl, toss the satsuma zest and lemon zest with the turbinado sugar and muddle well. Let sit for one hour.
   
   2. Add satsuma juice, lemon juice, tea, whiskey, liqueur, and rosewater syrup; stir until sugar has dissolved. Strain, chill, and serve with a dash of grated nutmeg. Garnish with satsuma peel, if you like.

Rosewater syrup can be found in some specialty stores.  Or you can make a simple syrup and ad a few drops of rosewater to taste.