Archive | Edible Drinks

The Drink Tank: New Orleans Cocktail History with Elizabeth Pearce

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Elizabeth Pearce, drinks historian and the drinks curator for the Southern Food and Beverage Museum

Elizabeth Pearce is a drinks historian and the drinks curator for the Southern Food and Beverage Museum in the cradle of American drinks culture, New Orleans.

Gibson and Elizabeth explore the rich and storied history of drinking in the city of New Orleans, from its early days as a French colony, to the rioting (and hangings) that took place when the Spanish took control of the city and outlawed French spirits in favor of those produced by Spain, through Prohibition – it took one Federal agent just 37 seconds to be served a drink when he inquired, pulled from under the driver’s seat of the taxi that picked him up at the train station – and onto today.

The two also discuss Elizabeth’s book, The French Quarter Drinking Companion, in which she and her two co-authors recount the tales of what happened to them in each of the 100 bars they visited in the city’s French Quarter.

More about Elizabeth, her book and blog, and the historical tours she offers can be found at Elizabeth-Pearce.com.


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The Kitchen Workshop: Summer Cocktails with Maggie Batista

maggie-battista-Eat-BoutiqueKitchen Workshop host Mary Reilly, publisher and editor of Edible Pioneer Valley, talks with Maggie Battista, cook, writer and traveler! Maggie is the proprietress of EatBoutique a website and artisanal foods emporium; and is the author of the upcoming book Food. Gift. Love.

Rhubarb Cordial

How to make fruit cordials

Limoncello

Making fruit vinegars

More recipes –

How to make a fruit syrup
Combine equal parts fruit, sugar and water (by volume) in a saucepan and bring to a simmer. When the syrup is brightly colored (this will take 5-10 minutes with softer fruit like blueberries or strawberries and over 15 minutes with less-tender fruit like rhubarb. Strain and let cool before using in a drink.

Here are the cocktails we made on the show:

Rhubarb-orange Sidecar

  • 1.5 oz  fresh orange
  • Juice 1.5 oz lemon juice
  • 1 oz rhubarb syrup
  • 1 1/2 oz brandy

Combine in an iced cocktail shaker. Shake hard until chilled and strain into a cocktail glass.

Strawberry-basil Cocktail

  • 1/2 ounce strawberry syrup
  • ½ ounce lime juice
  • 4 basil leaves
  • 2 ounces gin, preferably Hendrick’s or a Plymouth style (use vodka if you prefer)

Combine in an iced cocktail shaker. Shake hard until chilled and strain into a cocktail glass. Garnish with a basil leaf.  

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The Drink Tank: Author Bryce Bauer on Iowa’s Templeton Rye

Bryce-Bauer_BW-237x300Drink Tank host Gibson Thomas, publisher and editor of edible Marin & Wine Country, talks to Bryce T. Bauer, the Hearst Award-winning author of the soon-to-be-released book, Gentlemen Bootleggers:  The True Story of Templeton Rye, Prohibition and a Small Town in Cahoots (July 1, 2014, ChicagoReview Press).

Gentlemen Bootleggers tells the story of the citizens of one small town in Iowa that embraced the distilling and selling of spirits during the 13 years of Prohibition and how their assistance nurtured the production of high quality rye whiskey still revered today, Templeton Rye.  Operating at the same time as Al Capone, who earned himself the moniker “Public Enemy Number One” because of his riches and the path of violence he left in his bootlegging wake, Joseph Irlbeck, the German-born founder of Templeton Rye, seems to have been motivated not by personal fame or fortune, but by the desire to produce a truly premium spirit.

The Prohibition-era alternatives for a wee bit of festivity were not pretty – high cost spirits imported from Canada or purchased from one of Capone’s cohorts, or poisonous substances like high alcohol mouthwash, Sterno gel and even inexpertly distilled spirits given a “kick” by the addition of car battery acid.  No wonder Irlbeck, and many other Americans, turned to making their own.

With the help of the town’s Mayor, Justice of the Peace, and even the Monsignor who allowed the keeping of a still in the basement of the Catholic Church, Templeton’s bootleggers managed to keep one step ahead of the law for the most part – despite persistent raids and harassment by over zealous Federal agents.

Bauer is also co-writing and co-producing a documentary about the subject, Whiskey Cookers:  The Amazing Story of the Bootleggers of Templeton, Iowa.  


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Episode 4: Alice Feiring

Program Notes: Mighty Wines. Alice Feiring on Holiday Wines Today we’re talking with wine blogger and journalist Alice Feiring, whose writings make an argument for wine authenticity through adherence to old techniques. While she has very strong opinions on all things wine, she is particularly passionate about the organic, biodynamic and natural wine movements. Alice received a James Beard award for a New York Times feature on the many ways wine can be manipulated and she is the author of The Battle for Wine and Love: or How I Saved the World from Parkerization; and Living with Wine – which she wrote with Samantha Nestor. You can read her blog at  www.alicefeiring.com.

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