Holy moly! One hundred episodes. I am indulging quite a bit with this episode; I offer you nothing new here except some tasty cocktail recipes. The recording quality here may be unrefined but the beverage pairings are exquisite!
This is me and Ruben reminiscing, sharing some of our favourite episodes from a behind-the-scenes perspective and pairing them with cocktail recipes inspired by the guest or interview content. In this episode, we refer to our upcoming workshop at Hollyhock, Ritual + Practice For The Urban Homestead. We hadn’t planned to promote that retreat so much but the topics in several of our favourite episodes are quite complementary so it makes sense that we’d naturally bring that up. Maybe we’ll connect with some listeners there in real life!
The Flight Of Cocktails And Conversation Begins
We begin by popping some Pol Roger Brut Champagne.
This Champagne house is till owned and run by descendants of Pol Roger, so it’s a good fit for the #smallanddeliciouslife
We move on to a glass of Boutari’s Moschofilero 2016 in honour of TNP93: Queer Nature with Pinar and So Sinopoulos-Lloyd.
I chose this wine to celebrate So’s ancestral Greek lands. Go here to read So’s essay, Tracking As A Way Of Knowing.
We kick things into gear with a toast to Women Of Towering Intelligence And Elegant Articulation: Charlene Spretnak, Nicole Foss and Carolyn Baker. These incredible scholars appeared in episodes 73, 55, 54, 51 and 49.
In a shaker with ice, combine:
1 part St.Germain
1/2 part Aperol
1/2 part lemon juice
Strain into a coupe or martini glass and top with Champagne.
I created this cocktail to express Tiffany śwxeloselwet Joseph’s qualities of groundedness, gentleness and inspiration (episode 69).
To make violet syrup:
Collect violets (petals only) when they emerge in spring. When you have at least 1 cup of fresh, vibrant petals, pour 1/2 c. of boiling water over them. Let sit until room temperature. Strain into a small pot and add 1/3 of a cup of sugar. Bring to a simmer and stir until fully dissolved. Cool and keep tightly sealed in fridge.
In a rocks glass with ice add:
1 Tbsp violet syrup
1 drop rosewater (1/16th tsp)
splash of lemon
splash of elderflower syrup or soda
Top with dry apple cider
In a shaker with ice, add:
1 part bourbon
1/2 part lemon
1/2 part maple syrup
Shake then strain into a highball glass over ice. Top with dry apple cider.
Bonnie Prince Charlie
A salute to Clan MacKinnon, specifically and especially, J.B.MacKinnon whose books, The 100 Mile Diet and The Once And Future World, have helped shape the #smallanddeliciouslife and also helped me understand The Mystery more deeply.
In a Champagne flute, add:
1 oz Drambuie
top with Champagne
a twist of lemon or orange dropping the flute