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תוכן מסופק על ידי Cocktails & Capitalism. כל תוכן הפודקאסטים כולל פרקים, גרפיקה ותיאורי פודקאסטים מועלים ומסופקים ישירות על ידי Cocktails & Capitalism או שותף פלטפורמת הפודקאסט שלו. אם אתה מאמין שמישהו משתמש ביצירה שלך המוגנת בזכויות יוצרים ללא רשותך, אתה יכול לעקוב אחר התהליך המתואר כאן https://he.player.fm/legal.
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BONUS: Cocktails, Capitalism & the Padrekiller with Chockie Tom and Jesse Torres

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Manage episode 330909993 series 2813019
תוכן מסופק על ידי Cocktails & Capitalism. כל תוכן הפודקאסטים כולל פרקים, גרפיקה ותיאורי פודקאסטים מועלים ומסופקים ישירות על ידי Cocktails & Capitalism או שותף פלטפורמת הפודקאסט שלו. אם אתה מאמין שמישהו משתמש ביצירה שלך המוגנת בזכויות יוצרים ללא רשותך, אתה יכול לעקוב אחר התהליך המתואר כאן https://he.player.fm/legal.

We’re joined once again by Indigenous advocate, bartender, and doom metal queen Chockie Tom, as well as our resident anticapitalist cocktail creator, Jessie Torres. In this episode, we discuss how the art of crafting cocktails can be used as a medium for storytelling, exploring the role of the bartender as a sort of subversive educator. This brings us to the incredible drink these two created for our previous episode on Indigenous empowerment in the drink and hospitality industry. Recipe below!

Going forward, we plan to release bonus episodes as exclusive content for our wonderful Patreon supporters. But don’t worry– our regular episodes will continue to feature the sidebar with Jesse :)

Got feedback for us about bonus content? Hmu via Instagram DM or email cocktailsandcapitalism@gmail.com

Padrekiller Cocktail

Makes two drinks

250 ml Tepache (recipe below) or Pineapple Sour Beer

100 ml Nixta Nixtamalized Corn Liqueur

200 g Frozen pineapple chunks

100 g Steamed sweet corn

30 ml Cream of Coconut (REAL, Coco Lopez, or freshly made)

200 g Ice Cubes

Add all ingredients to a blender and blend on high for 20 seconds.

Pour into two cups and garnish with pineapple leaves, corn husk, and edible flowers.

Glassware: Collins-style glass

Garnish: Pineapple leaves, Corn husk, and edible Flowers

ABV: 2-6%

Tepache recipe

1 Pineapple, medium

4.5 L Water

140 g Piloncillo (raw sugar)

2 Cinnamon sticks

5 g Allspice corns

3 g Cloves, whole

5 g Salt, coarse

Remove the pineapple’s head and save to use leaves as garnish, OR grow a new pineapple from the head! Wash pineapple thoroughly, then peel it and remove all of the rind so that your pineapple ends up completely yellow. Save the flesh of the fruit, chopping it into chunks and freezing them to use later.

In a large pot, heat ~1 litter of water, add the piloncillo and spices and allow it to boil. Lower heat and stir frequently until piloncillo is dissolved. Turn off the heat & allow to cool until it reaches room temperature. Add the remaining water and pineapple rind to th

Support the show

Cocktails & Capitalism is an anticapitalist labor of love, but we could use your help to make this project sustainable. If you can support with even a dollar a month, that would really help us continue to educate, agitate, and amplify the voices of those who are working to dismantle capitalism and create a better world.

https://www.patreon.com/cocktailsandcapitalism
Follow us on Instagram and Twitter
Some episodes on YouTube. Please like & subscribe

  continue reading

86 פרקים

Artwork
iconשתפו
 
Manage episode 330909993 series 2813019
תוכן מסופק על ידי Cocktails & Capitalism. כל תוכן הפודקאסטים כולל פרקים, גרפיקה ותיאורי פודקאסטים מועלים ומסופקים ישירות על ידי Cocktails & Capitalism או שותף פלטפורמת הפודקאסט שלו. אם אתה מאמין שמישהו משתמש ביצירה שלך המוגנת בזכויות יוצרים ללא רשותך, אתה יכול לעקוב אחר התהליך המתואר כאן https://he.player.fm/legal.

We’re joined once again by Indigenous advocate, bartender, and doom metal queen Chockie Tom, as well as our resident anticapitalist cocktail creator, Jessie Torres. In this episode, we discuss how the art of crafting cocktails can be used as a medium for storytelling, exploring the role of the bartender as a sort of subversive educator. This brings us to the incredible drink these two created for our previous episode on Indigenous empowerment in the drink and hospitality industry. Recipe below!

Going forward, we plan to release bonus episodes as exclusive content for our wonderful Patreon supporters. But don’t worry– our regular episodes will continue to feature the sidebar with Jesse :)

Got feedback for us about bonus content? Hmu via Instagram DM or email cocktailsandcapitalism@gmail.com

Padrekiller Cocktail

Makes two drinks

250 ml Tepache (recipe below) or Pineapple Sour Beer

100 ml Nixta Nixtamalized Corn Liqueur

200 g Frozen pineapple chunks

100 g Steamed sweet corn

30 ml Cream of Coconut (REAL, Coco Lopez, or freshly made)

200 g Ice Cubes

Add all ingredients to a blender and blend on high for 20 seconds.

Pour into two cups and garnish with pineapple leaves, corn husk, and edible flowers.

Glassware: Collins-style glass

Garnish: Pineapple leaves, Corn husk, and edible Flowers

ABV: 2-6%

Tepache recipe

1 Pineapple, medium

4.5 L Water

140 g Piloncillo (raw sugar)

2 Cinnamon sticks

5 g Allspice corns

3 g Cloves, whole

5 g Salt, coarse

Remove the pineapple’s head and save to use leaves as garnish, OR grow a new pineapple from the head! Wash pineapple thoroughly, then peel it and remove all of the rind so that your pineapple ends up completely yellow. Save the flesh of the fruit, chopping it into chunks and freezing them to use later.

In a large pot, heat ~1 litter of water, add the piloncillo and spices and allow it to boil. Lower heat and stir frequently until piloncillo is dissolved. Turn off the heat & allow to cool until it reaches room temperature. Add the remaining water and pineapple rind to th

Support the show

Cocktails & Capitalism is an anticapitalist labor of love, but we could use your help to make this project sustainable. If you can support with even a dollar a month, that would really help us continue to educate, agitate, and amplify the voices of those who are working to dismantle capitalism and create a better world.

https://www.patreon.com/cocktailsandcapitalism
Follow us on Instagram and Twitter
Some episodes on YouTube. Please like & subscribe

  continue reading

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