Miho Hatori

MUSIC
TUESDAY, MARCH 31, 2020
6:00 PM

Kitchen Broadcast

Free
https://thekitchen.org/event/broadcast-week-1

The Kitchen starts off a semi-weekly Tuesday and Thursday series of live streams with none other than Miho Hatori, ex of Cibo Matto and a habitué of the Venn overlap of avant-pop and avant-garde.

MAKE A NIGHT OF IT:  We're going to now do a drink that might seem a tiny bit fiddy to make — but the slight extra effort creates an effect so wondrous that you can't believe you made the drink yourself:  a Sazerac.  Chill an Old Fashioned glass.  While it's chilling, muddle a sugar cube in half a tablespoon of water with a few dashes each of Peychaud's and Angostura bitters in a cocktail shaker.  Then, pour in 2-1/2 oz. of Rye (or, if you want a softer, rounder, more complex drink, make that half Rye and half Brandy), fill with ice, and stir.   Now, take the chilled glass and coat it with Absinthe by swirling the Absinthe around in it, all the way up the sides.  (Most recipes tell you to discard any remaining Absinthe from the glass, but I believe that any time time you discard liquor an angel dies.)  Strain the drink from the cocktail shaker into the Absinthe-coated glass.  What happens is, as you raise the glass to your mouth to drink it, this aroma of Absinthe wafts up at you — but you don't really taste it, you only detect it as an aromatic accent.  That complex sensory sensation never fails to amaze me.