Soooo, my life has clearly been taken over by this weekly podcast and I PROMISE to post other content on the blog besides these podcast posts, buuuut in the meantime…It’s FriYAY! And that means there’s another Bit by a Fox Podcast heading right towards your earholes! I hope you’re having as much fun as I am. If you ARE, then please write a snappy review, give it all the stars, and share with your frennnz. Self producing is a hustle!
This week we’re talking about The Dark Ages of Cocktails – that ill-fated time period between the late 1960s all the way through the late 1990s. When people happily drank garbage drinks like the ones pictured below.
Since launching the podcast, we’ve already talked a lot about the craft cocktail resurgence over the last 20 years, and we’ve touched on what it was like to come out of the sour-mix-drenched 90s where vodka was king and everyone’s palates were deadened by preservatives and sugar. But how did we get there in the first place?
In this week’s podcast, I go all the way back to prohibition and the following years that made it possible for drinks with names like Sex on the Beach, The Fuzzy Navel and Slippery Nipple to…become a thing. Hoo boy, it was a sexy and gross time.
For this episode, I thought I’d feature a cocktail that has a special place in my heart. One of the first drinks I’d order on the regular when I first started drinking cocktails, and at the time, was never NOT made with sour mix: The Amaretto Sour. But I wanted to share a better version – with fresh juice and more of a kick. This creation is from Jeffrey Morgenthaler, the famed Portland, Oregon bartender of Clyde Common and Pepe Le Moko. Jeffrey is considered to be one of the best bartenders out there, and I love the fact that he has made it a point these last few years to bring back the cocktails from the dark ages and improve upon them. I love his explanation for this version of his Amaretto Sour.
Dry shake ingredients to combine, then shake well with cracked ice. Strain over fresh ice in an old fashioned glass. Garnish with lemon peel and brandied cherries, if desired.
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