Welcome to Episode 52: The Sarlacc loves a Sazerac.
The dishes talk about freed slave Mary Jane Richards and how she used food to be a spy for the Union Army. Melissa shares the history of America’s “oldest” cocktail, the Sazerac.
Shout out to Taylor Cassidy for putting Mary’s story on our radar. Follow her on TikTok https://www.tiktok.com/@taylorcassidyj
The featured drink this episode is the Sazerac.
DRINK PIC SOON
- Absinthe, to rinse (barely a ¼ oz.) I used Pernod, which sadly, isn’t absinthe, but it is 136 proof!
- 1 sugar cube (or 1 tsp. sugar)
- 1/2 teaspoon cold water
- 3 dashes Peychaud’s bitters
- 2 dashes Angostura bitters
- 1 1/4 ounces rye whiskey
- 1 1/4 ounces cognac
- Garnish: lemon peel
- Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside.
- In a mixing glass, muddle the sugar cube, water and the Peychaud’s and Angostura bitters.
- Add the rye and cognac, fill the mixing glass with ice and stir until well-chilled.
- Strain into the prepared glass.
This episode’s recipe is the Cucumber Cool Salad (which includes both onions and lime Jell-O) from Betty Crocker’s Box. Find this recipe and cocktail instructions in the episode notes on DrunkDish.com.
Show Music by Andrew Huang.
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