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Drink & Learn Podcast
31 minutes | Dec 17, 2021
Holiday Gift Guide 2021
It's our annual round-up of drink themed gifts for loved ones (or yourself, if you need an excuse)Elizabeth's ListAmaro MonteZero Proof bookElectric JuicerAbigail's ListSupport a bartender!Cocktail IllustrationsTrain your noseComplete Whiskey Coursehttps://www.babybarrels.com
58 minutes | Oct 24, 2021
Booze Storage and How to Become a Bartender
Elizabeth and Abigail return with two listener questions. We offer advice on how best to store all your alcohol and Abigail share her bartending journey. Here's a list of some items to help save your alcohol:Sizzler Bottle CapAir CorkChampagne Bottle Stopper
67 minutes | May 29, 2021
Bartending during COVID-19
Elizabeth and Abigail are joined by bartender Rachel Urbelis from Cielo on Sanibel Island, FL to discuss what it was like during a pandemic. Unsurprisingly, it wasn't great.
53 minutes | May 8, 2021
Abigail waxes poetic on her love for sherry and shares here favorites. Elizabeth admits the history is cool and remains a fan of PX. References:SHERRY COBBLER aka the Pretty Ricky from Compere Lapin 1 ¾ oz Amontillado Sherry 1/2 oz Dark Rum (high proof) ¼ oz Lemon Juice ¼ oz Oleo (sugar syrup made with lemon and orange peels) 1tsp of preserves (any will do) 1 dash angostura bitters Whip shake above ingredients w/2 cubes Pour into a Rocks glass or julep cup over Crushed ice Make it pretty. With mint, berries, orange wheel and powdered sugar Top Sherries are: El Maestro Sierra González-Byass (Tio Pepe) La Cigarrera(These ones have the pretty ladies on them from vintage cigar boxes, their Manzanilla is excellent) Lustau - Excellent house across the board..makes very fine sherry in all categories.
44 minutes | Apr 24, 2021
Cognac and Armagnac
Elizabeth and Abigail discuss Cognac and Armagnac, their origins and differences and suggest some to try. Resources we talked about:Charles NealBy the Smoke and the Smell: My Search for the Rare and Sublime on the Spirits TrailBrandys to try:Martell Caractere CognacD’USSÉ CognacPierre Ferrand 1840 CognacClaude Chatelier Cognac VSCastarède ArmagnacDomaine Boingnères Armagnac (imported by Charles Neal)
55 minutes | Apr 5, 2021
Ramos Gin Fizz
Elizabeth and Abigail share the history of Charles Henry Ramos, the creator of this famous Gin Fizz and offer advice if you are making it at home.
41 minutes | Dec 12, 2020
Holiday Gift Round-up
Elizabeth and Abigail offer their annual list of boozy inspired gifts to give (and get!)Links:Books:Spirits of Latin America: A Celebration of Culture & Cocktails, with 100 Recipes from Leyenda & Beyond by Ivy MixCamp Cocktails: Easy, Fun, and Delicious Drinks for the Great Outdoors by Emily VikreThe New Craft of the Cocktail: Everything You Need to Know to Think Like a Master Mixologist, with 500 Recipes by Dale DegroffDrink Dat New Orleans: A Guide to the Best Cocktail Bars, Neighborhood Pubs, and All-Night Dives by Elizabeth Pearce GearVintage Mr. Bartender SetsVintage Travel Bar SetsProductsMonthly Cocktail subscriptionshakerandspoon.comGrenadines:(Do a taste off and report your findings!)Liber & Co Stirrings Pratt BG Orgeat:Jeff Berry's OrgeatSplurge:This article mentions several companies that offer home barshttps://vinepair.com/articles/prebuilt-bars-instagram-covid-19Support Bartenders#BarLM Cocktail Subscription: venmo @linday-matteson with the phrase "cocktail subscription" and your email address. Donation starts at $1 per cocktail, but try to be generous.Shameless Promotion:Drink & Learn Virtual Happy Hours www.drinkandlearn.comAbigail's 12 days of Christmas, check out her instagram for more info @Abigailgullo
59 minutes | Nov 28, 2020
Elizabeth and Abigail explore the history of Champagne and share some of their favorites. Mentions include:Wine FollyWhen Champagne Became FrenchAubry Brut RosePerrier Jouet
65 minutes | Nov 14, 2020
Barware: The Basics
Elizabeth asks Abigail for advice on the best basic tools for outfitting your bar. She shares her favorites for mixing and shaking. Elizabeth learns other uses for her mixing glasses and Abigail is delighted to learn about a valued characteristic of historic glass. Some brands mentioned:The Yari Mixing GlassThe Koriko Shaker (Abigail said Noriko on the podcast but it's Koriko)The Parisian ShakerAn example of a silver animal cocktail shaker. This one weights 3.5 pounds!
51 minutes | Oct 31, 2020
Elizabeth and Abigail discuss the history of Pisco and how it became so popular in San Fransisco in the 19th century. Mentions:History of Pisco in San Francisco: A Scrapbook of First Hand AccountsSmall Hands FoodPisco en el siglo XIX
57 minutes | Oct 18, 2020
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 VerseWhen 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! ChorusIt 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. VerseThe 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! ChorusIt 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.
62 minutes | Oct 3, 2020
Elizabeth and Abigail discuss the history and uses of liqueurs and justify a listener's affection for amaretto . Sources mentioned:The Picayune's Creole CookbookThe Medieval Kitchen: Recipes from France and Italy by Odile Redon, Francoise Sabban, Silvano ServentiDishes and Beverages from the Old South by Martha McCulloch-WilliamsJeffrey Morgenthaler's Best Amaretto Sour in the WorldTales of the Cocktail 2020 Youtube Playlist
66 minutes | Sep 19, 2020
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.
57 minutes | Jul 13, 2020
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/0981175910Brix Refractometer (measuring sugar content)https://www.amazon.com/Brix-Refractometer-ATC-Dual-Scale/dp/B01LW2ZU6RFred Waring and Pennsylvanianshttps://www.youtube.com/watch?v=YFFPrM7bxWMMint Syrup1 cup water1/2 cup sugar1/2 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 Two4 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.
42 minutes | Jun 29, 2020
Robert Simonson and The Old Fashioned
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 @robertosimonsonIf you feel like treating yourself, check out The Simonson Old Fashioned Kit from Cocktail Kingdom.https://www.cocktailkingdom.com/simonson-old-fashioned-kit
53 minutes | May 16, 2020
Shaughnessy Bishop-Stall and Hungover: The Morning After and One Man's Quest for the Cure
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.
53 minutes | Apr 27, 2020
Spring Cleaning Your Bar and Listener Questions
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 drinksJacques Pepin's recipe for Fromage FortPeg Bracken's I Hate to Cook Cookbook
55 minutes | Apr 11, 2020
Hannah Griggs and Mapping Prohibition Raids
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 BeachesLangston Hughes' autobiography, The Big Sea.
45 minutes | Mar 28, 2020
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.
49 minutes | Mar 7, 2020
St Patrick's Day and Irish Whisky
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 zest8 oz. fresh lemon juice, plus zest8 oz sugar750 ml strong Assam tea1 (750 ml) bottle Irish whiskey2 oz. Amer Hiver (Bitter orange and cinnamon liqueur)1 oz. rosewater syrup*Freshly grated nutmeg, for servingSatsuma peel, for garnish INSTRUCTIONS 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.
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