It's Juneteenth! Thanks to everyone who joined us for Food History Happy Hour. This week we make the Rose in June cocktail from the 1917 "Recipes for Mixed Drinks." We discussed Juneteenth, red velvet cake, victory gardens including propaganda and the exclusion of Black farmers and imprisoned Japanese Americans, the role of visuals in influencing taste, Black Food Historians You Should Know, disparities in book contracts, hot weather foods, salads, summer kitchens, how historical peoples coped without air conditioning, how historical peoples kept foods cold before refrigeration, ice and ice cream in the ancient world, rural electrification and electric refrigerators, the Frigidaire Cookbook, icebox pie, racial stereotypes in food advertising, including the history of the "Aunt" and "Uncle" terms, including Uncle Ben and Aunt Jemima, the history of the mammy trope, the tragedy of child caring roles, What Mrs. Fisher Knows About Old Southern Cooking, Black children in advertising, Franchise: the Golden Arches in Black America, the forthcoming book scanner I ordered, monuments and statues, and we ended with a signal boost for the James Hemings Society.
Rose in June Fizz (1917)
The "Rose in June" cocktail comes from the "Fizz" section of Recipes for Mixed Drinks by Hugo Ensslin (1917).
The original recipe calls for:
Juice of 1 orange
Juice of 2 limes
1 jigger raspberry syrup
1 jigger gin
Shake well in a mixing glass (or cocktail shaker) with cracked ice, strain into Collins glass and fizz with sparkling water
OR - if you don't have fresh citrus fruits OR raspberry syrup - you can substitute 1/3 cup orange juice, 1/4 cup lime juice, a heaping tablespoon of raspberry (or in my case, strawberry) jam, and the gin.
Very nice, very refreshing, but sadly NOT pink.
Here's a roundup of links related to everything we talked about (in addition to all the links above!):
If you liked this post and would like to support more Food History Happy Hour livestreams, please consider becoming a member or joining us on Patreon. Members and patrons get special perks like access to members-only content.
8/31/2022 12:58:06 am
I agreed when you stated that it is intriguing how historical people preserved foods before refrigeration. Reading your post made me wanna visit the happy hour sports bar. It's a good way to relax while enjoying drinks at a low price.
Your comment will be posted after it is approved.
Leave a Reply.
Sarah Wassberg Johnson has an MA in Public History from the University at Albany and studies early 20th century food history.
The Food Historian is an Amazon.com and Bookshop.org affiliate. That means that if you purchase anything from any Amazon or Bookshop links on this website, or from the Food Historian Bookshop, you are helping to support The Food Historian! Thank you!
You can also support The Food Historian by becoming a patron on Patreon: