Welcome to Our Cocktail Hour! Bourbon Myths, Martini Crawls and Mixology Tips

Christopher Kimball’s Milk Street Radio

Milk Street Radio

Food, Arts

4.4 • 2.8K Ratings

🗓️ 26 July 2024

⏱️ 57 minutes

🔗️ Recording | iTunes | RSS

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Summary

It's a very happy hour of Milk Street Radio: Chef Edward Lee returns for a tour of Kentucky’s bourbon distilleries, where the water is sweeter, the barrels are (accidentally!) charred, and the rickhouses are sacred territory. Plus, Gary Shteyngart recounts his wet, dry, twisted and dirty martini tour of New York City; Grant Barrett and Martha Barnette of “A Way With Words” reveal the surprising origin of the word “cocktail”; and J.M. Hirsch offers an innovative mixology tip.

Get this week’s recipes for Lemon Grass Martini here and Edward Lee’s Roasted Sweet Potato with Bourbon-Miso Butter here.

Cover image credit: Landon Nordeman, The New Yorker.

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Transcript

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0:00.0	This is Christopher Kimball. You may have heard that we've started running international culinary tours and one of my favorite destinations is Oaxaca.
0:08.0	In a recent trip to Wahaca, I fell in love with the cobblestone streets, by far the best bars in the world, great coffee
0:15.1	shops and some of the best and most interesting food ever.
0:18.8	A short drive out of town puts you in touch with over a dozen different cultures such as Zappotec with their own language and culinary
0:26.2	traditions. From Tlautas to Molé, from tacos to mowietes, Wahaka really is unforgettable. And just for a change, you can get great top-nutch sourdough
0:36.8	pizza. So if you want to cook over open fires, hand-grined moly, visit ranches, taste mescales,
0:42.3	or shape tortillas, join us in Wahaka in 2025.
0:47.2	We have very few spots left on the 11 destinations plan for next year, so please hurry over to 177 Milk Street.com slash tours
0:56.3	177 Milk Street dot com slash tours for full itineraries pricing and more. This is Moshe Radio from PRX.
1:07.0	I'm your host, Christopher Kimball.
1:11.0	Today we're considering the cocktail, from distillation to garnish every drink has a story and that includes the happy accident that created Kentucky's signature smoky bourbon.
1:21.5	One of the legends or stories goes that guy was sleeping on the job and
1:27.0	toasted the barrels too long till they burnt and didn't tell anyone and just kind of snuck it into production and then they threw the whiskey in there and lo and behold someone said wait this is actually delicious.
1:38.0	We'll get to bourbon later in the show. Up first we're starting with a classic.
1:45.0	Can I do something for you, Mr Bond?
1:48.0	Just a drink.
1:50.0	A martini shaken, not stirred. Won't you join me? Not on duty. We're His article for the New Yorker is called a Martini tour of New York City.
2:05.0	Gary, welcome to Milk Street.
2:06.5	Thank you, great to be here.
2:08.0	So I know people who are Martini fanatics. I'm an old-fashioned fanatic, and I have extremely severe opinions
2:20.1	about exactly how my drinks should be made.
2:23.0	And the martini people I know, maybe you're one of them,
	...

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