Thanks to everyone who joined me last night for Food History Happy Hour live on Facebook. This week we made the Black Stripe cocktail - really a hot toddy - from the Roving Bartender (1946). We discussed unusual historic and heirloom vegetables, terrapin and mock turtle soup, the Victorian obsession with game meats, veal, the origins of Caesar salad, springtime greens and foraging, vegetable species diversity and gardening, heirloom grains, the centralization of American food production, tanneries and slaughterhouses, Laura Ingalls Wilder, and updates on my book!
Black Stripe Cocktail (1946)
I have to admit, this was not my favorite cocktail, but I think it might be that I am simply not a fan of hot toddies. As friend and bartender Mardy and I agreed, "That's a toddy! Hot watery alcohol." Lol.
Fill a hot water glass (or an Uffda mug) 3/4 full with boiling water
Add 1 spoon of molasses
1 ounce high proof rum (OR 1 1/2 ounces apple pie moonshine)
Stir and drink while hot.
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Sarah Wassberg Johnson has an MA in Public History from the University at Albany and studies early 20th century food history.
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