Radio Imbibe Episode 37: Audrey Saunders - Imbibe Magazine Subscribe + Save
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Radio Imbibe Episode 37: Audrey Saunders

The legendary bartender talks about her rendition of the Tom & Jerry, other favorite holiday cocktails, and life after Pegu Club.

Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine.

Audrey Saunders has been one of the world’s most influential bartenders and bar owners for more than 25 years, at places including Blackbird and Bemelman’s Bar starting in the 1990s, followed by her pioneering New York City bar, Pegu Club. In this episode, Saunders makes her first-ever appearance on a podcast, sharing details behind her role in restoring the Tom & Jerry to prominence as a holiday drink; other favorite holiday cocktails; and what life has in store for her following Pegu Club’s permanent closure in 2020. 

Tom & Jerry

Go old-school with this recipe by beating the batter with a whisk or mixer—or take Audrey Saunders’ recommendations from this episode, and use a food processor to speed things up. 
 
Batter 
6 eggs, separated 
1 lb. sugar 
1 oz. aged rum 
3 Tbsp. vanilla extract 
¾ tsp. ground cinnamon 
¼ tsp. ground allspice 
¼ tsp. ground nutmeg 
1/8 tsp. ground cloves 
2 dashes Angostura bitters 
 
For each drink 
6 oz. milk 
1 oz. aged rum 
1 oz. Cognac 
 
Make the batter: In a bowl (or a food processor), beat the egg yolks until thin. While still beating, slowly add the sugar, rum, vanilla, spices, and bitters. Separately, beat the egg whites until stiff, and fold into the yolk mixture. Refrigerate the batter in a large container overnight. 
 
To serve, heat the milk in a hot pot or a small saucepan until boiling. While the milk warms, pre-heat the serving cups, and use a whisk to recombine the batter. For each drink, add 2 oz. of batter, 1 oz. each of rum and cognac, then slowly top with boiling milk, whisking the drink until foamy and well-combined. Top with grated nutmeg.  
 
Adapted by Audrey Saunders

Hot Port Sangaree

2 cups ruby port (such as Graham’s 6 Grapes)
2 oz. pomegranate molasses
2 oz. simple syrup (1:1)
¾ oz. fresh lemon juice
¾ oz. Cointreau
5 dashes Regan’s Orange Bitters
3 dashes Angostura bitters

Tools: hot pot or saucepan
Glass: warmed cup or mug
Garnish: large lemon twist

Combine all ingredients in a large jar or bottle and keep refrigerated for use. To serve, gently heat the mixture in a hot pot or large saucepan until steaming, and ladle into warmed cups. Twist a large piece of lemon peel over the drink, and use as garnish. Makes approximately 8 servings.


Adapted by Audrey Saunders

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