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Speaker 1: Hello and alcome to food stuff. I'm an erie and

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Speaker 1: I'm more in vocal Bump and it's time for another

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Speaker 1: edition of Cocktail Hour. But this one probably won't be

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Speaker 1: an hour. Oh no, this is going to be less

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Speaker 1: than an hour because we're talking about the whiskey sour,

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Speaker 1: which is so simple and lovely and oh absolutely lovely.

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Speaker 1: Yes um. Disclaimer right at the top, jank responsibly kids,

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Speaker 1: according to the laws of wherever you exist. Yes, done, Okay,

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Speaker 1: So what is a whiskey sour? That kind of depends

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Speaker 1: on who you ask, But base level, you need a spirit,

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Speaker 1: citrus and some sugar. The spirit is probably whiskey in

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Speaker 1: this case. Yeah, but but that that is that is

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Speaker 1: across all sours, that's what you need. Sours are a

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Speaker 1: classic family of mixed drinks. In fact, they include things

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Speaker 1: like the Margharita and the Dacre Yes um. And in

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Speaker 1: the whiskey sours case, generally you can have whiskey, lemon

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Speaker 1: and sugar, typically with ice or perhaps one big ice

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Speaker 1: cube if you're a fancy, fancy favorite. Yeah, I love those.

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Speaker 1: Although they melt so much slower, it's nice. It just

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Speaker 1: exactly it doesn't overwater your drink. They also look cool,

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Speaker 1: but as with pretty much any cocktail, they are about

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Speaker 1: as many variations as there are bartenders. You can add

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Speaker 1: egg whites, and that's how we enjoyed it when we

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Speaker 1: visited bitters for our Tonic episode It's delicious. You can

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Speaker 1: check that out on YouTube. You can um and bartenders

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Speaker 1: argue about whether this is the real way or if

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Speaker 1: this is actually a Boston sour. Slightly different cocktail. Yeah,

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Speaker 1: you can use a pre bottled mix or sour mix.

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Speaker 1: It's often garnished with a slice of orange and orchard

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Speaker 1: but okay, so so the basic recipe for a sour

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Speaker 1: of any kind is two part space liquor, one part

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Speaker 1: sour stuff and one part sweet stuff. So the super

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Speaker 1: basic whiskey sour recipe is to take an ounce of

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Speaker 1: fresh squeezed lemon juice, an ounce of simple syrup, which

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Speaker 1: is equal parts water and sugar that have been melted

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Speaker 1: together and then cooled, and then two ounces of your

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Speaker 1: whiskey of choice. You combine them in a shaker with

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Speaker 1: some ice, You shake them, and then you strain them

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Speaker 1: over a fresh ice into a short glass. But there

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Speaker 1: really are endless variations. You can add bitters or sweet

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Speaker 1: vermouth or grape fruit juice or soda water, crushed basil

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Speaker 1: or that egg white or or whatever you want. Though

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Speaker 1: certainly some cocktail taxonomists, which is a category of cocktail

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Speaker 1: humans that certainly exists, UM, will argue with you about

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Speaker 1: whether it's still a sour once you've done too many

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Speaker 1: things or certain things. We like to fight over these

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Speaker 1: kinds of things as humans, we do. It's great, yes,

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Speaker 1: but what type of whiskey should I use? Oh, this

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Speaker 1: is another thing that people like to fight over. It's true.

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Speaker 1: It's a matter of preference. If you want something more traditional,

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Speaker 1: a lot recipes recommend an ad proof bourbon or proof.

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Speaker 1: If you want some more bang for your buck. Yeah,

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Speaker 1: If you want something more spicy, go with your eye whiskey.

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Speaker 1: That's what I prefer from my whisky sours. If you

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Speaker 1: want something more smoky, go with Scotch. It's it's all preference.

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Speaker 1: There's so many experiments for you to do out there. Yeah. Yeah,

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Speaker 1: and really it's just a research, yes, exactly, responsible research. Um.

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Speaker 1: And two egg white or not two egg white? Why

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Speaker 1: why would you add the egg white? Well, Um, it's

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Speaker 1: all about the texture. Yeah, it gives it a nice velvety,

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Speaker 1: smooth quality and bonus, you get a real arm work

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Speaker 1: out making it for real. Yeah, the texture of if

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Speaker 1: if you guys have never had a cocktail with an

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Speaker 1: egg white in it, it's sort of foam. It sort

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Speaker 1: of forms this like foam, almost like like a latte foam,

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Speaker 1: and uh, it's really lovely. It does not taste eggy. Um.

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Speaker 1: Originally that the added protein made it popular with folks

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Speaker 1: that were ordering it early in the morning. Is a

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Speaker 1: hangover cure? We really have been trying to cure hangovers

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Speaker 1: with more alcohol for a long time for essentially. Oh yeah, yeah,

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Speaker 1: it's a nice idea. I suppose you'll try just about anything.

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Speaker 1: I guess if the hangover is bad enough. Yeah, you can.

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Speaker 1: You can see our or listen to rather our Bloody

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Speaker 1: Mary episode for more on that one. Um. If you're thinking,

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Speaker 1: wait a minute, wait a minute, you're adding a raw

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Speaker 1: egg white to a cocktail, that's right, But what about salmonella? Gosh,

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Speaker 1: what about it? Oh okay, well all right, so so,

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Speaker 1: uh you shouldn't be too worried about it. Back in

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Speaker 1: the nineteen nineties, when we did not have as great

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Speaker 1: regulations about prevention of salmonella, the CDC estimated that only

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Speaker 1: one in twenty eggs was internally contaminated with salmonella. And

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Speaker 1: as to the the external presence of possible bacteria, the

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Speaker 1: shells are very well cleaned here in the United States. Um,

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Speaker 1: and by any egg producer that you find. No one

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Speaker 1: wants you to get sick. Um. There's not one evil

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Speaker 1: legg producer out there. They're coming for you. Annie, What

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Speaker 1: did I do well? I don't know of ancient curse,

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Speaker 1: um at any rate. As of as of a study

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Speaker 1: done in Pennsylvania where they were having a bunch of

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Speaker 1: or where they had been having a bunch of salmonella problems,

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Speaker 1: the study showed that even in salmonella contaminated flocks, the

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Speaker 1: rate of contamination in eggs was just zero point zero one. Two.

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Speaker 1: That's pretty low. Yeah, that's like really low. That's incredibly low.

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Speaker 1: It's like one. It's not really a whole lot to

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Speaker 1: worry about. Of course, if you're immunocompromised and therefore a

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Speaker 1: greater risk of serious illness due to a salmonella infection,

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Speaker 1: use your best judgment, yes, and also read from a

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Speaker 1: lot of bartenders. One you're more likely to show gone

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Speaker 1: the peanut, the complimentary peanuts, but too. If it freaks

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Speaker 1: you out and you're going to be worried about it,

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Speaker 1: don't do it because you won't enjoy the drink. Then, right,

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Speaker 1: you're just gonna be You're gonna be upset about contracting chicken. Yeah,

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Speaker 1: as I used to say in college, chicken like that.

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Speaker 1: Don't touch it, you'll get chicken. Oh gosh, I know

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Speaker 1: it sounds terrifying. My roommate and I were very high strung.

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Speaker 1: Shout out, Julianna, you're great. But so, if you are

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Speaker 1: going to egg white, there are a couple ways to

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Speaker 1: do it. Uh. There's the so called dry shake, in

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Speaker 1: which you shake the egg white with everything except the ice,

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Speaker 1: all of the other cocktail ingredients except the ice um,

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Speaker 1: and then add ice to just chill and slightly dilute

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Speaker 1: the mixture. Or you can simply shake everything, including the

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Speaker 1: ice and the egg white together all at once, although

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Speaker 1: some bartenders say that this dilutes drinks too much. Yes,

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Speaker 1: and of course that's the way I do it because

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Speaker 1: I'm lazy. Well, I shake it twice when you can

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Speaker 1: shake it once. Either way, though, as you said, Annie,

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Speaker 1: this is a serious workout because You're going to be

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Speaker 1: shaking this for like one to five minutes in order

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Speaker 1: to take the egg white from the kind of slimy

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Speaker 1: thing that starts out as into this lovely foam. And

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Speaker 1: what's going on when you when you create that foam

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Speaker 1: is is you you want to get the of aalbumin

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Speaker 1: proteins that are in the white of the egg to

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Speaker 1: to go from these um kind of tightly wound slippery

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Speaker 1: chains into these unraveled sort of sticky chains, and once

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Speaker 1: they do that, that lets them link up, trapping air

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Speaker 1: bubbles in the process and thus creating this sort of

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Speaker 1: light foam structure like a meringue that you're looking for.

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Speaker 1: Secret you can also use a blender, what like, including

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Speaker 1: an immersion blender. You can just put an immersion blender

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Speaker 1: into your shaker. I've been doing it by a hand

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Speaker 1: like a dummy this whole time. I love egg white drinks,

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Speaker 1: but the work involved does like turn me away, which

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Speaker 1: is probably a good thing. So that's the thing. I

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Speaker 1: always feel like, if I have to work for it,

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Speaker 1: then that I deserve it. Yeah, yeah, that's true, So

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Speaker 1: I guess it's a good thing. I don't really have

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Speaker 1: a good lender, so I think I'll be perfect. Good God,

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Speaker 1: and he has saved it last. Anyway, Despite how simple

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Speaker 1: the whiskey sour is, or perhaps because of it, they

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Speaker 1: are consistently one of the most popular drinks in the

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Speaker 1: world um as. According to a Drinks International survey of

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Speaker 1: one d bars around the world, the whiskey sour was

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Speaker 1: the sixth most popular drink on the on the planet. Wow,

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Speaker 1: good on you, whiskey sour. So how did we get here?

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Speaker 1: That's a great question, isn't it. Yes, thank you. Let's

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Speaker 1: let's find out. But first, let's take a quick break

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Speaker 1: for a word from our sponsor, and we're back. Thank

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Speaker 1: you sponsor, Yes, thank you. So now we're gonna tell

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Speaker 1: you everything there is no about whiskey, every single No,

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Speaker 1: we're not at all. Oh that's a whole separate episode, y'all. Um.

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Speaker 1: But very briefly, okay, history of whiskey here we go. Well, okay, so,

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Speaker 1: so the exact moment that whiskey was first created is

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Speaker 1: lost to history. Okay, sew history. Um. But some of

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Speaker 1: the first distillers were almost certainly monks or other religious

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Speaker 1: folks who were already working with wine or beer um,

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Speaker 1: either as a craft to keep themselves busy, to provide

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Speaker 1: funds for their church, or as a ritual material. The

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Speaker 1: first known records of alcohol distillation are from a Franciscan

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Speaker 1: monk in the twelve hundreds. One ramon lull yell young,

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Speaker 1: there's so many els. I didn't look it up. L

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Speaker 1: l U l L come to her and conclusions. He

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Speaker 1: counted among his academic pursuits a bit of light alchemy,

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Speaker 1: by which we really mean chemistry, but that word hadn't

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Speaker 1: quite been invented yet. Um. But he worked out a

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Speaker 1: technique to loosen alcohol from wine, and monks in various

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Speaker 1: places started making these higher proof liquors from whatever they

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Speaker 1: had around, brandy from wine making, or whiskey from beer brewing,

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Speaker 1: and monks called distilled spirits water of life. They saw

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Speaker 1: it as a medicinal, healing type brew, and this was

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Speaker 1: translated to the Gaelic vishka by Celtic monks in Ireland

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Speaker 1: and Scotland, which is where we get the word whiskey.

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Speaker 1: This was very much an art that was practiced only

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Speaker 1: in apothecaries and monasteries until Henry the Eighth Reformation hit

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Speaker 1: the monasteries in the fift hundreds or so and the

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Speaker 1: monks disbanded. Then the knowledge of whiskey making kind of

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Speaker 1: filtered out into the general public and eventually to America.

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Speaker 1: In America, Kentucky would become a seat of whiskey due

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Speaker 1: to its excellent water and crop resources, plus a whole

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Speaker 1: bunch of very complicated but still exciting stuff having to

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Speaker 1: do with like Catholicism versus Protestantism, and also taxes, exciting taxes. Um.

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Speaker 1: It further helped that Kentucky had a good river access

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Speaker 1: to New Orleans, which was an international I mean is

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Speaker 1: an international port and an eventual center of cocktail culture. Yeah.

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Speaker 1: So that's the so short version that very much abridged. Yes,

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Speaker 1: we will do a whole probably like two episodes on

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Speaker 1: whiskey sometime in the future. Yes, but in this episode, yes,

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Speaker 1: we're talking about the whiskey sours. So let's get back

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Speaker 1: to that. Yeah. Um. A written recipe for the whiskey

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Speaker 1: sour first appeared in Jerry Thomas eighteen sixty two book

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Speaker 1: Academic Drinks, which we've mentioned before, but the drink probably

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Speaker 1: almost certainly existed long before this. That's because during the

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Speaker 1: sevent hundreds, British officers were typically typically given a ration

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Speaker 1: of citrus, sugar, and liquor, usually jenner um. As a sailor,

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Speaker 1: what you worried about was herby malnutrition and seasickness, among

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Speaker 1: so many millions of other things. But those three, But

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Speaker 1: those three counted. Yeah, well, and that's why you were

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Speaker 1: getting the rations of sugar and citrus, and right. The

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Speaker 1: British Royal Navy had come to the conclusion that lemon

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Speaker 1: or lime was useful in scurvy prevention thanks to scottsman

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Speaker 1: Jeames Lynde, who studied scurvy and made the citrus recommendation.

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Speaker 1: His findings were not immediately accepted. The Navy's Sick and

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Speaker 1: Hurt Board dismissed a proposal that would have provided sailors

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Speaker 1: with fruit juice and seventeen fifty three, a year after

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Speaker 1: Len's paper on scruby, published, in part because of storage

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Speaker 1: concerns and at the near impossibility of keeping fresh fruit

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Speaker 1: on long sea journeys. Knowing this, Lynn suggested a concentrate

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Speaker 1: of fruit juice made by evaporating it in almost boiling

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Speaker 1: water for several hours, which, unbeknownst to him at the time,

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Speaker 1: would have destroyed the ascorbic acid in the fruit that's

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Speaker 1: so useful in scurby prevention. Yeahs um. So this too

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Speaker 1: was rejected, and it took over forty years before authorities

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Speaker 1: that had any sort of regulatory power started taking his

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Speaker 1: study more seriously. But his study, which I read through,

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Speaker 1: had flaws for sure. Um. One story goes that in

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Speaker 1: a fleet of ships stocked with alcohol preserved lemon juice

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Speaker 1: made a nineteen week journey free of scurvy, and that's

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Speaker 1: when they started to be like, huh huh wait a minute.

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Speaker 1: Alcohol preserved, Yes, interesting preserves us as well, it does.

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Speaker 1: Experienced sailors didn't need lens a work to know that

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Speaker 1: citrus helped with scurvy. A lot of captains, including James Cook,

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Speaker 1: recommended or even required their sailors to have some citrus.

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Speaker 1: Not too many sailors were raising their hands eagerly to

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Speaker 1: each straight lemon, however, so they put it in their grog.

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Speaker 1: Grog was beer or liquor usually around at this time,

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Speaker 1: diluted with water to keep the sailors from getting wasted

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Speaker 1: by the way. Um, and this is one of our

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Speaker 1: earliest examples of a sour. Suppose the first person to

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Speaker 1: serve grog and the English Navy was one Vice Admiral

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Speaker 1: Edward Vernon nicknamed Old Grog due to this stiff like

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Speaker 1: gum waterproofed coat that he was sort of famous for wearing. Um.

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Speaker 1: The material was called grog Graham, and that would have

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Speaker 1: been in the mid seventeen hundreds. Grog Grog Graham. What

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Speaker 1: a what a nickname? Old Grog old grog. Sailors dug

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Speaker 1: this jenk n ff that they brought it ashore with them,

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Speaker 1: And it wasn't long before someone got the idea to

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Speaker 1: replace the rum with whiskey, probably in the US, but

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Speaker 1: you never know. Some point to ship Steward Elliott Stubb

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Speaker 1: in eighteen seventy two as the inventor of the whiskey

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Speaker 1: sour after he whipped one up in what is now Chile. However,

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Speaker 1: the Waukeshaw Plain Dealer I've had I've been made fun

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Speaker 1: of for mispronouncing that so much. Waka shaw Plaine Dealer

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Speaker 1: published a story two years earlier, in eighteen seventy that

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Speaker 1: included a mention of the whiskey sour. This was an

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Speaker 1: American newspaper, right, it's in Wisconsin. Um. On top of that,

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Speaker 1: Jerry Thomas's published trusipee that we mentioned at the top

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Speaker 1: of the segment came out ten years earlier under the

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Speaker 1: name Whiskey Crusta. Doesn't sound as appetizing, he recommended. Jerry

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Speaker 1: Thomas recommended enjoying it from a wine glass with shaved ice.

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Speaker 1: It also called for soda water, which people probably gave

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Speaker 1: up on because it lost its fizziness after being shaken.

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Speaker 1: And no egg whites, but he did call for egg

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Speaker 1: whites and other cocktails like bourbon flips. However, and this

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Speaker 1: is when I went on kind of a egg rabbit hole. Yeah,

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Speaker 1: so I've discovered that in the eighteen hundreds, apparently bars

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Speaker 1: had instead of complimentary peanuts, they had complimentary boiled eggs.

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Speaker 1: Oh yeah, sure. Oh I've still seen this in some

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Speaker 1: Southern bars. Have you never seen this before? I have

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Speaker 1: never seen this. You grew up in the South, Okay, Yeah,

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Speaker 1: like like pickled eggs in jars by the bar. I've

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Speaker 1: never seen this, and I want to see it, and

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Speaker 1: I want to research it. I want to know everything.

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Speaker 1: Future episode. Also, when I was looking into when egg

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Speaker 1: whites started to be a cocktail ingredient, I s doubled.

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Speaker 1: I stumbled on this interesting theory way back when and

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Speaker 1: still now. I guess um milk and eggs were forbidden

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Speaker 1: during um the Lenten fast, since there's no way to

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Speaker 1: communicate to chickens to cool it on that egg lank

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Speaker 1: during Lent, and since eggs were cheap, popular and had

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Speaker 1: a pretty decent shelf life pre refrigeration, a lot of

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Speaker 1: eggs would be hard boiled at the beginning of Lent,

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Speaker 1: and once it ended an easter rolled around, people would

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Speaker 1: feast on brightly dyed boiled eggs. That's where that comes from.

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Speaker 1: Had no idea makes such so much sense. It does.

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Speaker 1: I never thought about being like, chickens may more much

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Speaker 1: more sense than than rabbits laying eggs, which I never

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Speaker 1: believed even as a kid. My parents told me that.

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Speaker 1: I was like, you're lying. I don't buy that for

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Speaker 1: a second. Young Andie was dubious. So I believed in

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Speaker 1: the tooth Fairy, but not the Easter. But it was

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Speaker 1: not uncommon at the time to mix eggs into drinks,

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Speaker 1: particularly in this thing called a post which is related

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Speaker 1: to butter beer. Yes a face. It was eggs, milk

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Speaker 1: and alcohol and other spices that less well off people

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Speaker 1: made its medicine or to help warm you up at night.

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Speaker 1: But eventually the rich folk adopted the practice too, but

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Speaker 1: with higher quality alcohol and spices. Of course, egg episode forthcoming.

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Speaker 1: I don't no, I know. I was like andy stuff.

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Speaker 1: It got to get away from eggs and back to

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Speaker 1: whiskey sour. Speaking of prohibition meant that in the US

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Speaker 1: there was a lot of really bad base alcohol, and sours,

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Speaker 1: despite their origins, are not the best at hiding not

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Speaker 1: so great flavors. Yeah. Point, when you only have three

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Speaker 1: ingredients that you're working with, then it's hard to mask

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Speaker 1: the taste of bad whiskey, It's true, especially since that's

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Speaker 1: the primary ingredient. Not too long after prohibition ended, World

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Speaker 1: War Two broke out and distilleries switched to producing industrial alcohol.

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Speaker 1: For the most part, only after the war had ended

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Speaker 1: did sours start to come back into vogue. And fun

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Speaker 1: story in here. Somewhere around early into the friendship of

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Speaker 1: literary superstar f Scott Fitzgerald and then aspiring author Ernest Hemingway,

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Speaker 1: the two were hanging out when Fitzgerald grew quite agitated

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Speaker 1: after having perhaps too much wine. I've heard that's a

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Speaker 1: thing that happened occasionally I've heard that as well. He

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Speaker 1: complained of congestion of the lungs and fred it aloud,

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Speaker 1: and I imagine quite dramatically what would happen to his

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Speaker 1: wife and daughter after his impending, untimely death. Hemingway have

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Speaker 1: the cure to Fitzgerald's ales though a whiskey sour or

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Speaker 1: elimonate and whiskey, as he called them. Here's a quote.

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Speaker 1: If you want to do the best thing to keep

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Speaker 1: from catching a cold, just stay in bed and I'll

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Speaker 1: order us each eliminade and a whiskey. At the time,

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Speaker 1: this frustrated him away. This behavior from Fitzgerald, who wrote

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Speaker 1: about the instance in nineteen sixty four, is a movable feast,

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Speaker 1: explaining you could not be angry with Scott anymore than

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Speaker 1: you could be angry with someone who was crazy. It

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Speaker 1: was hard to accept him as a drunkard since he

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Speaker 1: was affected by such small quantities of alcohol. Oh snap

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Speaker 1: like double snap say. The whiskey sour also plays a

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Speaker 1: role in the Crying of Lot forty nine, written by

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Speaker 1: Thomas Pynchon. In between all her tupperware parties and dinner

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Speaker 1: making boardhousewife Ed Moss mixes quote Twilight's whiskey sours against

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Speaker 1: the arrival of her husband. The drink further makes the

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Speaker 1: cut in The Guardians Jim Crace's Digested Reeds, which are

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Speaker 1: these super short satirical takes on a of books. The

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Speaker 1: fact that it made it into this shows that the

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Speaker 1: whiskey sour is sort of symbolic of her domestic on

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Speaker 1: we yea. Yeah, the whiskey sour didn't deviate much from

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Speaker 1: Jerry Thomas's recipe until the advent of sura mixes after

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Speaker 1: World War Two. And this was not great, not great,

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Speaker 1: but so easy. You just open a bottle and you

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Speaker 1: pour it in. It's true, it wasn't great in general

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Speaker 1: for cocktails at all, because bartenders were taking a good

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Speaker 1: alcohol and then mixing it with this syrupy, sugary process stuff.

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Speaker 1: More on that in a moment. Yes, um, it's like

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00:20:39,920 --> 00:20:43,800
Speaker 1: straight up overly sweet pre made lemonade because this required

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00:20:43,840 --> 00:20:47,520
Speaker 1: no prep time, no, no, how Um, it was cheap

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Speaker 1: and the mixes lasted forever. But at what cost, I'd say,

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00:20:51,640 --> 00:20:54,199
Speaker 1: at what cost? What cost? The balance wasn't there, the

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00:20:54,200 --> 00:20:58,440
Speaker 1: taste wasn't there, and people avoided them sours in general. Yeah, yeah,

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Speaker 1: And this went on until about the ninettes when Mixalogist

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Speaker 1: started experimenting with fresh juices again, and now the whiskey

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Speaker 1: sour is being rediscovered in bars and palettes all over

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Speaker 1: the place. Also, in researching this, I found an instant

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Speaker 1: whiskey sour mix on Amazon. Was is the whiskey instant?

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Speaker 1: I don't think so. I can't imagine that it is.

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Speaker 1: I was so turned off I clicked away immediately. I'll

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Speaker 1: go back and I understand. Okay, Well, while we all

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Speaker 1: contemplate the possible meanings of that, let's take another quick

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Speaker 1: break for a word from our sponsor, and we're back.

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Speaker 1: Thank you, sponsor. We've also cleared our throats. Everything is beautiful.

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Speaker 1: A word, A word though about sour mixes, A word

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Speaker 1: or several words more than two okay, okay um, if

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00:22:02,440 --> 00:22:07,919
Speaker 1: at all possible, UM, I would I would personally advise

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00:22:08,560 --> 00:22:12,720
Speaker 1: to avoid pre bottled, shelf stable sour mixes. The thing

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00:22:12,800 --> 00:22:16,359
Speaker 1: is is that these things are flavored using citric acid,

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Speaker 1: like straight up chemical citric acid um, instead of actual

359
00:22:20,080 --> 00:22:23,240
Speaker 1: citris and juice, so they won't go bad. But that

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Speaker 1: does mean that they have to compensate for the flavor

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Speaker 1: with a whole lot of sugar. And that means that

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Speaker 1: most premade sour mixes tend to be mostly hypric dos

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Speaker 1: corn syrup. Not that there's anything necessarily nutritionally wronger with

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Speaker 1: that than with any other sugar. See our sugar episode

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Speaker 1: for more details. But these sour mixes tend to just

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Speaker 1: include so much like an unnecessary amount of sugar um.

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Speaker 1: So you know, if a bar lists sour mixes a

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Speaker 1: component in a cocktail, I might order something else unless

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Speaker 1: it specifies that it's homemade sour mix. And if you

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Speaker 1: are mixing at home, your own home, not a restaurant's home,

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Speaker 1: because they'll probably ask you to leave the kitchen. It

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Speaker 1: is so easy to make your own sour mix to

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Speaker 1: have on hand for a quick cocktail. You just you

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Speaker 1: make yourself some simple syrup, which means you bring equal

375
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Speaker 1: parts sugar and water to a simmer until the sugar dissolves.

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Speaker 1: Then stored in the fridge while that's cooling, you juice

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Speaker 1: a few lemons and a few fewer limes um. Then,

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00:23:21,080 --> 00:23:23,560
Speaker 1: when the syrup is cool, you mix together two parts

379
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Speaker 1: simple syrup, two parts lemon juice and one part lime juice.

380
00:23:28,480 --> 00:23:30,159
Speaker 1: You bottle it, you store it in the fridge. For

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Speaker 1: a couple of weeks. It's delicious and fresh, it contains

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00:23:33,040 --> 00:23:37,840
Speaker 1: actual vitamins. Wow what, and it does make a really

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00:23:37,920 --> 00:23:42,639
Speaker 1: huge difference in cocktail balance. But of course, not to

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Speaker 1: get too far into food snobbery here. You know, if

385
00:23:45,080 --> 00:23:47,840
Speaker 1: citrus is prohibitively expensive in your area, or if for

386
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Speaker 1: whatever reason, you don't have the time or the grip

387
00:23:50,800 --> 00:23:52,840
Speaker 1: strength to squeeze a whole bunch of lemons, so you're

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Speaker 1: using store bought lemonade or like crystal light or whatever. Um,

389
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Speaker 1: or if if a friend like helpfully brought over a

390
00:23:59,119 --> 00:24:02,000
Speaker 1: bottled mix, never feel bad about making do with what

391
00:24:02,040 --> 00:24:05,480
Speaker 1: you've got, y'all. Um my, My personal drink hack advice

392
00:24:05,560 --> 00:24:08,480
Speaker 1: for the episode is to spring for at least one

393
00:24:08,760 --> 00:24:12,000
Speaker 1: fresh lemon or lime if you're going to be mixing things,

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00:24:12,160 --> 00:24:15,600
Speaker 1: because just a single wedge squeezed into each glass makes

395
00:24:16,040 --> 00:24:20,520
Speaker 1: such a world of difference. Yeah, hopefully help balance out

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00:24:20,520 --> 00:24:24,440
Speaker 1: that sugar just just a little, just a little. Also,

397
00:24:24,520 --> 00:24:28,080
Speaker 1: pouring soda water on top of anything helps. Yes, that

398
00:24:28,280 --> 00:24:32,720
Speaker 1: is a drink hack I use as well. And that's

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Speaker 1: a that that's our history of the whiskey sour history

400
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Speaker 1: and science and etcetera. Etcetera, which brings us to listener mail.

401
00:24:43,000 --> 00:24:46,639
Speaker 1: Karen wrote, I know it's been a while at this point,

402
00:24:46,680 --> 00:24:48,639
Speaker 1: but I would like to say a word for the

403
00:24:48,720 --> 00:24:51,800
Speaker 1: sport since I have to admit I got kind of

404
00:24:51,840 --> 00:24:56,600
Speaker 1: indignant when I heard it deemed useless. Some evening last fall,

405
00:24:56,880 --> 00:24:59,040
Speaker 1: on which my daughter and I had grabbed a random

406
00:24:59,040 --> 00:25:02,000
Speaker 1: dinner at KFC, my sister texted me asking me what

407
00:25:02,080 --> 00:25:05,560
Speaker 1: I wanted for Christmas. Sporks. Being on my mind due

408
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Speaker 1: to trying to explain them to my seven year old,

409
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Speaker 1: I have jokingly texted her back, stainless steel sporks come Christmas.

410
00:25:12,400 --> 00:25:14,320
Speaker 1: Lo and behold she has managed to find me a

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00:25:14,359 --> 00:25:18,000
Speaker 1: set of steel sporks. Since then, they have become a

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00:25:18,000 --> 00:25:21,520
Speaker 1: beloved part of my family's table settings. See. The thing

413
00:25:21,560 --> 00:25:24,120
Speaker 1: about the sport is to really appreciate it, you've got

414
00:25:24,119 --> 00:25:26,720
Speaker 1: to use it not as a substitute for spoon or

415
00:25:26,800 --> 00:25:29,359
Speaker 1: for a fork, but as a charming addition to the

416
00:25:29,400 --> 00:25:33,720
Speaker 1: original flatware trilogy. Think of it as the hobbit. A

417
00:25:33,880 --> 00:25:38,040
Speaker 1: spork works best with foods that have both a chunky

418
00:25:38,160 --> 00:25:43,439
Speaker 1: and squshy liquid component. We are constantly finding new sport foods.

419
00:25:43,800 --> 00:25:47,840
Speaker 1: They include small pasta, dishes where the pasta itself is small,

420
00:25:48,000 --> 00:25:50,640
Speaker 1: especially if they have a creamy sauce and include meat

421
00:25:50,760 --> 00:25:54,879
Speaker 1: or veggies, bread pudding, our strata, baked oatmeal with fruit,

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00:25:54,960 --> 00:25:58,240
Speaker 1: cobblers of any type, any fruit pie, ice cream combo,

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00:25:58,359 --> 00:26:04,320
Speaker 1: or any cream pie by its jello salad talking the

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00:26:04,359 --> 00:26:08,080
Speaker 1: giggling stuff with interstitial fruit though I suppose the whip

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00:26:08,160 --> 00:26:12,360
Speaker 1: jellow type would work to Stu. But the platonic ideal

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00:26:12,400 --> 00:26:17,640
Speaker 1: of sport food is the castrole. Think Shepherd's pie, chicken tetrazini,

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00:26:17,640 --> 00:26:20,680
Speaker 1: anything your mom would make with cream of mushroom. Not

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00:26:20,760 --> 00:26:24,119
Speaker 1: going to go into detail on technique, but trust me,

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00:26:24,480 --> 00:26:27,760
Speaker 1: sports result in a superior cast role experience. I hope

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00:26:27,760 --> 00:26:29,639
Speaker 1: you can find a place in your heart for the sport.

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00:26:30,040 --> 00:26:34,159
Speaker 1: It's not an inferior utensil. It's just misunderstood. That was

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00:26:34,240 --> 00:26:37,120
Speaker 1: quite the defense of the sport. That is, I would

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00:26:37,119 --> 00:26:40,080
Speaker 1: want her on my legal team. Yes, um, we got

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Speaker 1: a lot of We got a lot of emails in

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00:26:42,640 --> 00:26:45,680
Speaker 1: defense of the sport, especially from Australia, so it must

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00:26:45,680 --> 00:26:49,480
Speaker 1: be a maybe they have superior sports. Maybe they just

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00:26:49,520 --> 00:26:51,119
Speaker 1: know how to use a sport because here you just

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00:26:51,200 --> 00:26:54,439
Speaker 1: get them. Yeah, and random fast food carry out but

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00:26:54,560 --> 00:26:56,480
Speaker 1: you don't really know what to do at which point

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00:26:56,480 --> 00:26:58,760
Speaker 1: it's it's also kind of flimsy plastic. At that point

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00:26:58,800 --> 00:27:01,720
Speaker 1: it's not right, you know, stainless steals for it. No,

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00:27:02,760 --> 00:27:06,560
Speaker 1: that sounds very fancy. Okay, now I now I'm curious

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00:27:07,119 --> 00:27:11,639
Speaker 1: and spork curious. Also, Nick wrote in about our oyster episode,

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00:27:12,440 --> 00:27:15,320
Speaker 1: you missed the opportunity to touch on the recurring roll

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00:27:15,359 --> 00:27:18,919
Speaker 1: of oysters in literature. The most famous example, of course,

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00:27:19,119 --> 00:27:22,480
Speaker 1: is the scene in Anna Karenina where Levin, a humble

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00:27:22,520 --> 00:27:25,840
Speaker 1: country gentleman, dines with his friend Stiva Oblonsky at a

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00:27:25,840 --> 00:27:28,800
Speaker 1: fancy restaurant in Moscow. Levin says that he would be

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00:27:28,840 --> 00:27:31,879
Speaker 1: happy to eat just cabbage, soup and porridge, but Oblonsky

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00:27:31,920 --> 00:27:35,080
Speaker 1: insists on oysters, which quickly become a symbol of the

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00:27:35,359 --> 00:27:39,159
Speaker 1: cultural disjoint between the two friends. Levin explains that in

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00:27:39,200 --> 00:27:42,040
Speaker 1: the country, one gets one's meals over with as fast

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00:27:42,080 --> 00:27:44,520
Speaker 1: as possible so as to return to work, to which

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00:27:44,520 --> 00:27:47,760
Speaker 1: Stiva replies, but that's just the aim of civilization, to

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00:27:47,800 --> 00:27:52,120
Speaker 1: make everything a source of enjoyment. I kind of want

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00:27:52,119 --> 00:27:57,240
Speaker 1: to do literature food in literature segment now absolutely fictional foods,

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00:27:57,280 --> 00:28:00,560
Speaker 1: but not fictional foods, but didn't fictional books real foods

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00:28:00,560 --> 00:28:04,679
Speaker 1: and fictional books. Yeah, oh absolutely? Oh y'all right? Right

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00:28:04,720 --> 00:28:06,600
Speaker 1: in if you have any other favorite examples of that

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00:28:06,720 --> 00:28:09,000
Speaker 1: kind of thing, like like best books too, maybe we

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00:28:09,000 --> 00:28:12,280
Speaker 1: could do like a little like book review corner foods involved.

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00:28:12,520 --> 00:28:16,679
Speaker 1: So good. I've already started when people recommend books to us.

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00:28:16,760 --> 00:28:22,720
Speaker 1: I've started like an Amazon little booklist. Oh cool, Oh man, okay,

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00:28:22,520 --> 00:28:24,760
Speaker 1: I I have I have, I have an Amazon list

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00:28:24,760 --> 00:28:28,359
Speaker 1: set up for snack stuff. So we should merge these,

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00:28:28,600 --> 00:28:32,000
Speaker 1: we should okay, all right, this is very exciting. Uh.

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00:28:32,080 --> 00:28:34,399
Speaker 1: That's that's a little bit behind the mike, y'all. Uh.

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Speaker 1: In the meanwhile, thank you so much to Nick and

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00:28:36,480 --> 00:28:38,920
Speaker 1: Karen for writing in. Yes, if you would like to

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00:28:38,960 --> 00:28:40,600
Speaker 1: write to us, you can do that. We have an

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00:28:40,640 --> 00:28:43,360
Speaker 1: email it is food Stuff at how stuff works dot com.

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00:28:43,400 --> 00:28:45,680
Speaker 1: We'd love to hear from you. Yes, we're also on

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00:28:45,720 --> 00:28:47,760
Speaker 1: social media if you'd like to get in touch that way.

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00:28:47,920 --> 00:28:50,920
Speaker 1: We are on Facebook and Twitter at food Stuff. Hs

475
00:28:51,120 --> 00:28:53,440
Speaker 1: W stands for how Stuff Works, and we are on

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00:28:53,520 --> 00:28:57,640
Speaker 1: Instagram as plain old at food Stuff. We hope to

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00:28:57,680 --> 00:28:59,320
Speaker 1: hear from you, and we hope that lots more good

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Speaker 1: things are kind in your way,