Issue #20: Help Shape Saturday Sips
Take a survey to help us determine future content, enjoy Literary Libations and Reads!
Well, we’ve made it to Issue #20!
With that, we want to take a few minutes to thank you for reading and subscribing. The support is greatly appreciated!
In place of an interview today, we would love it if you’d take a few minutes to share your thoughts on Saturday Sips and help us shape the newsletter for the future.
After the survey, enjoy Reads of the Week, Literary Libations and What We’re Drinking.
Reads of the Week
I think this story from Eater is really important. There is so much discussion about inflation and how expensive things are — even though it doesn’t seem like people are cutting back all that much. Eater’s “Restaurant Math Isn’t Working” chats with six chefs and restaurant owners from across the country about coping with high prices and customer complaints. It includes some nice insights.
Another fun story about food: InsideHook dives into how immigrants have influenced food and culture in American regions, like Vietnamese in New Orleans, Cubans in Florida and Ethiopians in Washington DC. Enjoy “The United States of Diaspora.”
I’ve been tossing around the idea of highlighting different bourbons/whiskies/spirits from every state across the country. Well, VinePair beat me to the idea for bourbon, read it here. I think I’m still going to embark on this project, and maybe add a little extra to the concept.
Literary Libations
Hi readers! It’s Alyssa here wishing you a very happy start to Spooky Season! My current read, The God of the Woods by Liz Moore, topped SO many summer book lists. Even though it takes place at a summer camp deep in the Adirondacks, it’s giving me all the creepiness I want from a book in the fall. At its core, the story is about two children from the Van Laar family — the owners of the summer camp — who mysteriously go missing. It’s dark and complicated, sharing insights into the wealth dynamics that exist in so many American towns and how the impact of tragedies can be felt for generations. I’m pairing the book with a cider cocktail because, if you can’t tell, I’m crazy about all things fall.
1.5 oz bourbon
2 oz hard cider
2 oz ginger beer
3 dashes of bitters
Combine all ingredients into a tall cocktail glass with ice. Stir gently to combine, paying special attention to ensure the ginger beer retains some bubbles. Drink, read and enjoy!
What We’re Drinking
We visited the Drip Drop Cocktail Room here in Grand Rapids this week, and Alyssa ordered the Caprese. The “breezy and refreshing” cocktail featured vodka, tomato, basil, Balsamic and a mozzarella pearl. It was an incredibly smooth drink that tasted like, well, a liquified caprese salad.
I recently received a nice new mezcal called Mezcal Amarás. It has just a hint of smoke but is deliciously smooth. Mezcal is one of the hot spirits in the U.S. beverage industry, and this is a great example.
Plus, they sent along a version of a hot cocktail called the carajillo, a Spanish cocktail normally made with coffee, vodka, and Licor 43.
Mezcarajillo Recipe:
2 oz Mezcal Amarás Espadín Reposado
3 oz Espresso
1/2 oz Agave honey
Method: Pour Mezcal Amarás Reposado, espresso, agave honey, and ice into a shaker. Shake well and strain into a glass over ice.