Sadé Stamps is a bartender based in Oakland, CA. She has curated various bar programs and is currently doing the beverage consulting for Roux 40, Chef Lala Harrison’s highly anticipated Black heritage restaurant/bar soon to open in Oakland. In this episode, we get a full-on cocktail education centered around her love of mixing drinks and creating flavors that exist through the African diasporas. She walks us through a cocktail that was inspired by the Trinidad Sour and the Last Word. We also talk about an amazing organization she supports in Oakland called Moms 4 Housing that works to help mothers without housing. Enjoy this episode as we go Beyond the Drink… with Sadé Stamps. (cocktail recipe below)
Makes 1 cocktail
1.5 oz gin, such as Fords Gin
.5 oz Mezcal, such as Del Maguey Vida
.75 oz fresh lime juice
.5 oz Angostura bitters
.25 Pechê Liqueur
2 drops seawater solution (instructions below)
Orange peel, for shaking
Orange peel, for garnish
In a shaking tin, add the gin, mezcal, lime juice, bitters, pechê liqueur, seawater solution and orange peel and top with ice. Shake until diluted & then double strain into a coupe-style glass. Garnish with an expressed/manicured orange peel.
For the Seawater Solution:
Mix 100g (about 3.5 ozs) of hot water with 25g (1 -1 ½ Tablespoons) of good quality salt and stir until the salt is dissolved. Once it is cooled, store the solution in a dropper bottle.
This episode is Presented by Fords Gin.
This episode is brought to you by Falksalt.
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