simple syrup

LET’S TALK ABOUT FEELINGS – Politics, Lime Juice & Boy George’s Beard

LET’S TALK ABOUT FEELINGS
Politics, Lime Juice, and Boy George’s Beard
with Brian Doherty

The Feelings Experiment Continues as Buck and Brian Doherty (senior editor at Reason Magazine) get into some drunken palaver on the state of politics in the internet age. Can we ever have an adult conversation again when debate has become a cage-match for internet trolls?

We also get a little deeper into Rose’s Lime Juice.  Because you love that shit!  And we ask some very deep questions about Boy George’s Beard.

Also: Name That Sex Act!  Why?  Because… you love that shit!

 

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ROSE’S LIME JUICE!

Here’s a lovely little article Slate put out on the juice in question.

 

BOY GEORGE’S BEARD!

I mean, seriously, this is what we’re talking about.

 

 

 

 

 

 

 

AND IN CASE YOU MISSED THEM LAST WEEK, SOME RELEVANT BOOKS AND JUICE!  

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THE GIMLET SHOW – with Brian Doherty


THE GIMLET SHOW
with Brian Doherty
Senior Editor at Reason Magazine

It’s “Ask a Drunk Libertarian,” as we get loaded with Brian Doherty, author and senior editor at Reason Magazine. Hear Brian explain that even libertarians don’t take Ayn Rand all that seriously. WARNING: This one gets into an actual political conversation. (We’re shocked, too.) If that bothers you, just fast forward to “Randy, Rice, or Rooney” at the end.

We also find out the history of the Gimlet cocktail, and how it was created by a conspiracy of British sailors and lime juice merchants. Damn limeys.

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DRINK ALONG AT HOME
The Gimlet

MixMa$ter Therm was out of town for this one, so until he engineers the “perfect” version, we’re presenting you with two classic recipes.

“Classic” Gimlet

  • 5 parts gin
  • 1 part simple syrup
  • 1 part lime juice

Combine all the damn ingredients in a shaker.  Shake it.  Pour over ice.  It’s that simple.  You can also use Rose’s lime juice if you so choose.  It’s already sweetened, but also has some bitter “peel” flavor inherent, so it balances out.  There are some people who say stir the damn thing.  As far as we can tell, it doesn’t make a big difference in the drink overall, but there’s something about the supercooled shaken version that we enjoy.

Raymond Chandler’s “Long Goodbye” Gimlet

  • 2 parts gin
  • 1 part lime juice
  • 1 part simple syrup

This is exactly how the drink is described in Raymond Chandler’s “The Long Goodbye,” and apparently in the Savoy Cocktail Book as well.  Not exactly the ginniest of Gimlets, but it’s a fun historical oddity.  Shake it if you got it.

OUR DRUNKEN GUEST

Here’s a link to Brian’s page at Reason.com!

And pick up one of his books.  He’s got one of the best book’s on the history of Burning Man, ever.

 

And you want Rose’s Lime Juice?  We got the US and the UK versions!

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THE SAZERAC SHOW – with Ian McEwan

sazerac show slug_small_IMG_2475THE SAZERAC SHOW
With Ian McEwan
(“The Drunken Scientist”)

“Ask a Drunken Scientist!”  That’s what we wanted to do.  Don’t ask us why, because we have no reasonable explanation, but fortunately for us, we found Ian McEwan, and after a few cocktails he was willing to answer all of our questions from quantum theory to climate-change deniers to whether the U.S.S. Enterprise could beat up an Imperial Star Destroyer.

We also get into the history of the Sazerac cocktail, a sweet-and-herbal rye concoction invented in 1800s New Orleans ostensibly as a way for a local pharmacist to sell his bitters.  (Man, have we really gotten that cynical?)  If you ever wondered how Peycahud’s bitters got their start, listen up here.

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DRINK ALONG AT HOME
The Sazerac

  • 2 oz Rye.
  • 1/2 oz simple syrup or 1 sugar cube.
  • 2-3 dashes Peychaud’s Bitters.
  • About 1/2 oz Absinthe — or Herbsaint — to rinse the glass.
  • Lemon peel for garnish.
  • Ice

Tradition has it the Sazerac is created in two old-fashioned glasses.  Chill one glass by filling it with ice.  In the other, mash the sugar cube up with a few dashes of bitters (or just use simple syrup if mashing doesn’t agree with you.)  Add the rye stir.  In the other glass, get rid of the ice and give it a rinse of absinthe.  Herbsaint will work if you can’t find absinthe, though let’s face it, if you can get your hands on Herbsaint, you can probably find absinthe with no trouble.  Pour the rye mixture into the glass and add ice.  Garnish with a lemon peel.  Serve.  Drink.  Repeat.

By the way, when choosing a rye, you do not need to use the “official” Sazerac brand rye.  Any smooth rye will do, or even an angry rye if you’re in the mood.

Original Brandy Sazerac Variant
The Sazerac was originally made with brandy, so it’s can be a fun experiment to mix one up  using the classic wine spirit instead of rye.  If you do, halve the amount of sugar or simple syrup you use, because brandy is sweet enough as it is.  Serve with a sense of historical smugness.

Thanks to Topline Wine for the Rye Report!
www.toplinewine.com

Get your Peychaud’s Bitters!

And here’s a link to The Lawnmower Man, because you must never forget this chapter of our cinematic heritage.

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