This is an episode of the Libation Liberation Front podcast.
John and I spent some time at the start explaining the change in name and focus of the podcast as we official re-launch with the start of the new year. Our dedication to Carl Malamud of Public.Resource.org, the Rogue Archivist, and our open source protest beer were offered as examples even within the narrower focus on beer and brewing of how we always end up thinking and talking about much more than just beer. The writings of Lewis Hyde, especially Trickster Makes this World and The Gift also very heavily informed our thinking on the concept of libation.
To avoid breaking too far from our old format, we described the drinks we were enjoying on mic and earlier. John had a Singapore Slim earlier in the evening. On mic he had a Manhattan made with the Woodford Rye and Fee Brothers aromatics. This is a drink John introduced to me that helped ignite my interest both in Bourbon and cocktails when formerly I had only really be interested in single malt Scotch and beer. I explained how especially recently I have gotten much more into mixing and experimenting with cocktails, if more modestly so far. That being said, I enjoyed a couple of straight whiskeys, the Elmer T. Lee after dinner with the family at Matchbox and the Templeton rye on mic.
John came up with a beautifully apt neologism, an altar to your guest, to describe a well stocked bar.
John recommended a book to me, “Esquire Drinks“. In return, I recommended a book to him, “How to Mix Drinks: Or a Bon Vivant’s Companion“. I didn’t realize at the time we were discussing these two books that the one is written by the same person, David Wondrich, who worked in the latter, a 19th bartender’s guide which in the electronic format includes videos of his mix some of the drinks.
John recommended a second book, “Food in Jars“, that much in the vein of the re-launch offers any number of interesting directions we can eventually pursue.
You can grab the flac encoded audio from the Internet Archive.
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