Spirits of the Big Easy (Part 2) - with Drew

Explicit content warning

12/19/24 • 52 min

This week, we are still joined by the wonderful Drew as we explore the drinking history of New Orleans! In this second half, we are going through some of the ups and downs of the city’s modern history, from the post-Prohibition decline of Bourbon street to the modern resurgence. Join us as we talk about the city’s seedier side, the birth of tiki, the Museum of the American Cocktail, and much more!

Drink discussed:

Eye of the Storm

1 oz. Rod & Hammer Cask Strength Bourbon

1⁄2 oz. Shelter Distilling Peated Whiskey

1 oz. orange juice

1⁄2 oz. lemon juice

Crown and Hops Fruit Punch Tart Ale

Combine all ingredients, save the ale, in a shaker with ice, and shake until well chilled. Open pour into a highball or footed pilsner glass, and top with fresh crushed or pebble ice. Fill to top with the tart ale, and garnish with a stirrer and orange wheel.

Drink discussed:

Eye of the Storm

1 oz. Rod & Hammer Cask Strength Bourbon

1⁄2 oz. Shelter Distilling Peated Whiskey

1 oz. orange juice

1⁄2 oz. lemon juice

Crown and Hops Fruit Punch Tart Ale

Previous Episode

Spirits of New Orleans (Part 1) - with Drew

This week, we're joined by the wonderful Drew as we take a trip down South to talk about one of the most unique cities in the USA, New Orleans! We explore the city's rich (and wet) history through the Sazerac, old absinthe houses, prohibition, and more!

Cocktail Discussed:

Market Exchange

1 1⁄4 oz. Fundador Solera Brandy de Jerez

3⁄4 oz. Kaniché Fiji XO Rum

Barspoon Shelter Distilling Green Monster Absinthe

Sugar cube

2 dashes Peychaud's Bitters

2 dashes Angostura Bitters

Rinse a chilled rocks glass with the absinthe, and set to the side. Muddle the sugar cube in the bottom of a mixing glass with the bitters, and add the rum and brandy, followed by ice. Stir until well chilled, and strain into the prepared glass. Express a lemon twist over the glass, discard, and serve.

Next Episode

Come Wassail Away (Part 1) - with Sam Lucero, Nick, and Jenz

Happy holidays! This week, we are fully in the festive swing of things, as we are joined by the wonderful Sam Lucero, Nick, and Jenz to discuss one of the original Christmas traditions- Wassailing! We talk about how the practice started, whether its pronounced w-AH-sul or wh-SAIL, and how wassailing, trick-or-treating, and the Purge are all basically the same thing. Join us as we dive into the reason for the season - good drinks, good company, and good conversation!

Drink discussed

Wassail

Creates 10 drinks

4 bottles Figueroa Davy Brown Ale

1⁄2 bottle Samuel Smith Chocolate Porter

1⁄2 cup St. George Apple Brandy

1⁄4 cup Tuaca

Peel of one orange

6 cloves

3 allspice pods

1⁄4 teaspoon freshly ground nutmeg

1⁄2 cinnamon stick

One inch of fresh ginger roots, cut into disks

Combine the nutmeg, cloves, and allspice in a tea bag, and set aside. Combine all ingredients in a crockpot and heat until steaming, making sure that the mixture never boils. Reduce heat to low, and let steep together for no more than 30 minutes. Serve in heatproof mugs or goblets, with a slice of toasted bread.