Tag Archives | 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.


Buy the book at your favorite local Indie Bookstore

 

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The Kitchen Workshop: Michael Dietsch’s Shrubs – An Old-Fashioned Drink for Modern Times

DSC_0836Kitchen Workshop host Mary Reilly, editor and publisher of Edible Pioneer Valley, speaks to Michael Dietsch about his book Shrubs, An Old Fashioned Drink for Modern Times.

Basically, shrubs are an acidulated fruit syrup. Originally enjoyed as a thirst-quenching non-alcoholic drink, they are now enjoyed in cocktails as well. Michael fills us in on the history of shrubs, from antiquity to today, and shares ideas for several ways to prepare your own versions.

Here’s a recipe for an Apple-Cinnamon Shrub to enjoy this fall. Pick up a copy of Shrubs for more inspiration.

Cinnamon-Apple Shrub

  • 3 medium apples, quartered (no need to core or seed them)
  • 1 cup apple cider vinegar
  • ½ cup turbinado sugar
  • 2 cinnamon sticks

Using a box grater or a food processor, shred apples. Add shredded apples, cider vinegar, sugar and cinnamon to a nonreactive container. Cover and leave in a cool place on the countertop for up to 2 days. After 2 days, place a fine-mesh strainer over a bowl. Strain apple mixture. Squeeze or press apple mixture to remove any remaining liquid. Pour liquid into clean mason jar or glass bottle. Add lid or cap and then shake well to combine. Place in refrigerator. Discard solids. Shrub will keep for up to 1 year.

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Buy “Shrubs” from a local, independent bookseller near you

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