Episode 37: Audrey Saunders

12/07/21 • 30 min

Audrey Saunders has been one of the world’s most influential bartenders and bar owners for more than 25 years, at places including Blackbird and Bemelman’s Bar starting in the 1990s, followed by her pioneering New York City bar, Pegu Club. In this episode, Saunders makes her first-ever appearance on a podcast, sharing details behind her role in restoring the Tom & Jerry to prominence as a holiday drink; other favorite holiday cocktails; and what life has in store for her following Pegu Club’s permanent closure in 2020.

Tom & Jerry

Go old-school with this recipe by beating the batter with a whisk or mixer—or take Audrey Saunders’ recommendations from this episode, and use a food processor to speed things up.

Batter
6 eggs, separated
1 pound sugar
1 ounce aged rum
3 Tbsp. vanilla extract
3⁄4 tsp. ground cinnamon
1⁄4 tsp. ground allspice
1⁄4 tsp. ground nutmeg
1/8 tsp. ground cloves
2 dashes Angostura bitters

For each drink
6 oz. milk
1 oz. aged rum
1 oz. Cognac

Make the batter: In a bowl (or a food processor), beat the egg yolks until thin. While still beating, slowly add the sugar, rum, vanilla, spices, and bitters. Separately, beat the egg whites until stiff, and fold into the yolk mixture. Refrigerate the batter in a large container overnight.

To serve, heat the milk in a hot pot or a small saucepan until boiling. While the milk warms, pre-heat the serving cups, and use a whisk to recombine the batter. For each drink, add 2 oz. of batter, 1 oz. each of rum and cognac, then slowly top with boiling milk, whisking the drink until foamy and well-combined. Top with grated nutmeg.

Adapted by Audrey Saunders

Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Twitter, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe.

Tom & Jerry

Go old-school with this recipe by beating the batter with a whisk or mixer—or take Audrey Saunders’ recommendations from this episode, and use a food processor to speed things up.

For each drink
6 oz. milk
1 oz. aged rum
1 oz. Cognac

Adapted by Audrey Saunders

Previous Episode

Episode 36: Cha McCoy

Trained as an engineer and while working toward her MBA, Cha McCoy made an unexpected detour into a career in the wine world. For this episode, we talk with her about what led her into working as a sommelier and wine educator; the ways she approaches wine education; and her new role as beverage director for the Charleston Wine + Food Festival, taking place March 2-6, 2022.

Next Episode

Episode 38: Martin and Rebecca Cate

Martin and Rebecca Cate are the owners of Smuggler’s Cove and Whitechapel in San Francisco, and the authors of the James Beard Award–winning book, Smuggler’s Cove. The Cates have also both written for Imbibe, and for this episode, we talk with Rebecca about her essay in our November/December 2021 issue in which she reflects on what pandemic closures meant for their bar’s family of regulars, and what it’s been like welcoming these old friends back to the bar. Martin also shares the recipe for a holiday favorite served at Smuggler’s Cove.

Hibiscus Rum Punch
This recipe is an adaptation of Sorrel Punch, a traditional holiday drink enjoyed throughout the Caribbean. This version was originally developed using a house-made hibiscus liqueur; you can make your own, or use Sorel, a recently released commercial version from Imbibe 75 alum Jackie Summers.

11⁄2 oz. aged Jamaican rum (such as Worthy Park)
1 oz. hibiscus liqueur (see note above)
1⁄2 oz. fresh lime juice
1/3 oz. demerara syrup (2:1)
2 oz. chilled soda water
Tools: shaker, strainer
Glass: Collins or highball
Garnish: edible hibiscus flower or lime wheel

Shake the first 4 ingredients with ice. Add the soda to the shaker, then strain into an ice-filled glass, and garnish.

Hibiscus Liqueur: In a large glass jar, combine 3 quarter-size discs of unpeeled fresh ginger, 10 whole cloves, and 1 liter of lightly aged rum. Cover the jar and let it sit at room temperature for 24 hours, then strain out the solids and add 3⁄4 cup of dried hibiscus flowers, and let it sit covered for another 48 hours. Strain the flowers, then seal; the infusion will keep for up to 6 months. To make the liqueur, take 21⁄2 cups of the hibiscus infusion, and add 1 cup of 2:1 simple syrup, and 1⁄2 cup of honey (warmed in the microwave or on the stovetop, so it’ll dissolve easier in the mixture). Stir thoroughly to blend, then keep refrigerated for up to several weeks.

Traditional recipe adapted by Smuggler’s Cove