S1E4: Whiskey Women
Sara met a cat she didn’t hate, she’s dealing with some social anxiety, and she’s happy to be podcasting. Laura is super annoyed by airlines but she had a puppy chow angel who made her week. The main topic this week is whiskey, and the gals get into it: they discuss how they learned to love whiskey, what it’s like to be women who drink it, and their whiskey bucket lists. They obviously had to imbibe, so they tasted some scotch and Sara made whiskey sours (recipe below). Before their recommendations they answer a listener question about being morning people.
*note: Sara and Laura were confused about what exactly a “single malt” whisky is. This article explains it pretty well. Here’s an interesting article about Japanese vs. Scotch whisky, and here’s an explanation of malt vs. grain whisky.
• Laura’s blog posts about Scotland: The Highlands and Edinburgh
• whiskey tasting party blog posts: Sara’s and Laura’s
• Laura’s favorite scotch: Lagavulin 16-year single malt
• Horsefeather cocktail, as mentioned on Totally Beverages and Sometimes Hot Sauce
• Bulleit Rye and Bourbon
• favorite local restaurant, The Foundry
• list of Scotches under $100
• Scotch they tasted on air: House Lannister & Lagavulin 9-year single malt
• Hibiki single malt
• Oxo steel jigger for cocktail making
• Clyde May’s Straight Bourbon Whiskey (used in the whiskey sours)
• using aquafaba instead of egg whites
• silicone molds for fat ice cubes
• Luxardo maraschino cherries
• Not Just a Man’s Drink: Ladies Lead the Whiskey Renaissance
• Women Who Whiskey, Women & Whiskies
• Stuff Mom Never Told You episode: The Magnificent History of Women & Whiskey
• Getting Lost in Translation at the Park Hyatt Tokyo
• Tellus 360 in Lancaster, PA (where Sara tried a Japanese coffee whisky)
• Thistle Finch Distillery in Lancaster, PA
WHISKEY SOUR RECIPE
• 2 oz bourbon
• 3/4 oz fresh lemon juice (from about 1/2 a lemon)
• 3/4 oz simple syrup
• one egg white
• optional: cocktail cherry
Add all ingredients to a cocktail shaker. Shake vigorously for about 30 seconds to emulsify the egg white with the other ingredients. Add ice to the cocktail shaker and shake again until the outside is frosty and cold, about 30 seconds. Strain into a glass with ice (preferably one large one). Garnish with a cocktail cherry, if desired. Makes one drink.
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