Drink & Learn Podcast

Elizabeth and Abigail discuss what makes drinking during Carnival so particular to that festive time. They also offer advice if you want to throw your own Carnival party, no matter where you live. Punch Recipe discussed in the episode is below. Make sure to alter for the number of servings you need.

Fountain Punch from The Hangover Handbook: 101 Cures for Humanity’s Oldest Malady by Nic van Oudtshoom

1150 litres/254 gallons of brandy
1135 litres/249 gallons Malaga wine
90 litres/19.8 gallons of lime juice
591 kg/1300 lb of brown sugar
2500 lemons
2 kg/4.4 lb of grated nutmeg
500 liters of water

Cut the lemons into quarters and mix all the ingredients together in one outdoor fountain or small pool, using the oars of a boat to stir until all the ingredients are dissolved. Drink with several thousand friends. 

In honor of the upcoming Valentine holiday, Elizabeth and Abigail explore the bizarre (and dubious) history of aphrodisiac drinks. While doing so, they end up creating a pretty good tasting concoction but make no promises of its efficacy. 

Author Tom Standage joins Elizabeth to discuss his book A History of the World in Six Glasses. From the beer that fueled early agriculture to world dominating Coca Cola, they cover several thousand years of human drinking history.

Other books referenced include:
For God, Country and Coca-Cola by Mark Pendergrast
The Victorian Internet by Tom Standage
Writing on the Wall: Social Media -The First 2,000 Years by Tom Standage

Elizabeth and Abigail discuss the merits and drawbacks of giving up drinking for the month of January and also explore some alternatives. Abigail offers suggestions of tasty non alcoholic and low proof options.

Low proof cocktails include the Adonis, the Bamboo, an upside down Manhattan and the Americano.

Non alcoholic sips are: Sanbitter, Blutul, Ritual Gin, Seedlip

Elizabeth and Abigail offer some favorite picks for anyone on your holiday gift list (including yourself!) They end with talking about a beloved gift they have received and sharing a holiday drink recipe for the season.
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Mentions are listed below:

Books:
A History of the World in Six Glasses by Tom Standage

Imbibe and Punch by David Wondrich

The Bar Book by Jeffrey Morgenthaler

How to Mix Drinks or the Bon Vivant's Companion by Jerry Thomas

The Savoy Cocktail Book by Harry Cradock

The Fine Art of Mixing Drinks by David A. Embury

The Great Good Place by Ray Oldenburg

America Walks Into a Bar by Christine Sismondo

Tools:
Travel Bar
Cocktail Kingdom (https://www.cocktailkingdom.com/)
Bar Products (barproducts.com)

Liqueurs and modifiers
Orgeat Syrup, Maraschino, Curacao, Creole Shrub, Luxardo Cherries
https://www.liberandcompany.com/
http://www.giffard.com/
https://www.elguapobitters.com/
http://maisonferrand.com/en/content/pf-dry-curacao-1/
http://www.rhumclementusa.com/creole_shrubb.htm
https://www.luxardo.it/liqueurs-and-distillates/maraschino-originale/
https://www.luxardo.it/liqueurs-and-distillates/original-maraschino-cherries/

Elizabeth’s drink The Fall Spritz from Bon Appetit
1 part Averna 
4 parts Dry Hard Cider. 

Pour over ice and stir. Garnish with an orange twist.  

Abigail’s drink, The Mistletoe
1/2 ounce tequila
1/2 ounce lime
1/2 ounce chartreuse
1/2 ounce maraschino

Shake together and top with sparkling wine. Drink it at 3am. 

Elizabeth is joined by food historian Jane Levi to chat about 18th century fortified wine drinking. You'll hear about the excesses of the Georgian Era and find out what George Washington's favorite tipple was. Midway through Elizabeth references a TV show she couldn't remember the name of. It's Lords and Ladles and it's on Amazon. 

Elizabeth and Abigail explain what exactly bitters and amaros are and talk a bit about their history. They explore the many roles they can fill in a glass, whether as a spirit enhancer or as the star of the show. In case your Italian is a little shaky, here are the names of some of the amaros mentioned: Averna, Monte Negro, Don Figlio, Cynar. 

Elizabeth is joined by Kate Perry, for a deep dive into Clairin, the sugar cane spirit of Haiti. Only recently available in the United States, Clairin is not just another rum. We learn how and why it is different from other sugar cane based spirits and how that taste represents the story of Haiti. 

Elizabeth and Abigail take you back to the origins of vodka, then break down its current incarnations, flavors and the marketing that drives them. Abigail suggests trying a Vesper to channel your inner James Bond. 

Elizabeth and Abigail explain what fortified wines are, trace their history and discuss a few of their favorites. Abigail shares her recipe for the Adonis Cocktail, and they both recommend the book The Art of the Shim by Dinah Sanders for lots of inspiration of how to use many of the wines they talk about.