Robert Simonson - Mezcal + Tequila Cocktails

Fifth State Distillery

Thirsty? Let’s taste the drinks of summer 2021. Sommelier Erin Swain shares her top rosé picks and Robert Simonson of The New York Times explains the allure of mezcal and shares recipes from his new book, Mezcal + Tequila Cocktails. Plus, Chef Plum tastes the award-winning gin at Fifth State Distillery, because a G&T is always a summer classic.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show. 

Guests:
Erin Swain – Sommelier, based in New York; currently at La Fin Kitchen & Lounge in Montauk (@SurfingSomm)

Robert Simonson – Author of Mezcal + Tequila Cocktails: Mixed Drinks for the Golden Age of Agave

Bridget and Rob Schulten- Owners and Spirit Makers of Fifth State Distillery in Bridgeport, Conn.

Featured Wines:
Daou rosé from Paso Robles California - retails in Conn. for around $15.99
Grapes: 95% Grenache Noir, 5% Sauvignon Blanc

Macari rosé from Macari Vineyard on the North Fork of Long Island - $30
Grapes: Merlot and Malbec

Rock Angel rosé from Provence - retails in Conn. for around $28.99
Grapes: Grenache and Rolle (Vermentino)

Featured Recipes:
Mezcal Mule
Camarón Cocktail
Siesta

Thirsty? Let&rsquo;s taste the drinks of summer 2021. Sommelier Erin Swain shares her top ros&eacute; picks and Robert Simonson of The New York Times explains the allure of mezcal and shares recipes from his new book, Mezcal + Tequila Cocktails. Plus, Chef Plum tastes the award-winning gin at Fifth State Distillery, because a G&amp;T is always a summer classic.
Join the conversation on&nbsp;<a href="https://www.facebook.com/ctpublic/">Facebook</a>,&nbsp;<a href="https://twitter.com/wnpr">Twitter</a>,&nbsp;<a href="https://www.instagram.com/ctpublic/">Instagram</a>, and&nbsp;<a href="mailto:seasoned@ctpublic.org">email</a>&nbsp;at&nbsp;<a href="mailto:seasoned@ctpublic.org">seasoned@ctpublic.org</a>.
Robyn Doyon-Aitken and Catie Talarski produced this show.&nbsp;
Guests: Erin Swain &ndash; Sommelier, based in New York; currently at La Fin Kitchen &amp; Lounge in Montauk (<a href="https://www.instagram.com/surfingsomm/">@SurfingSomm</a>)
Robert Simonson &ndash; Author of <a href="https://www.amazon.com/Mezcal-Tequila-Cocktails-Drinks-Golden/dp/1984857746">Mezcal + Tequila Cocktails: Mixed Drinks for the Golden Age of Agave</a>
Bridget and Rob Schulten- Owners and Spirit Makers of <a href="http://fifthstatedistillery.com/our-story">Fifth State Distillery</a> in Bridgeport, Conn.
Featured Wines: Daou ros&eacute; from Paso Robles California - retails in Conn. for around $15.99 Grapes: 95% Grenache Noir, 5% Sauvignon Blanc
Macari ros&eacute; from Macari Vineyard on the North Fork of Long Island - $30 Grapes: Merlot and Malbec
Rock Angel ros&eacute; from Provence - retails in Conn. for around $28.99 Grapes: Grenache and Rolle (Vermentino)
Featured Recipes: <a href="https://ctpublic.org/recipes/mezcal-mule/">Mezcal Mule</a> <a href="https://ctpublic.org/recipes/camaron-cocktail/">Camar&oacute;n Cocktail</a> <a href="https://ctpublic.org/recipes/siesta/">Siesta</a>

Seasoned is a radio program and podcast from Connecticut Public about the passionate people who grow and cook our food. Host Robyn Doyon-Aitken and a team of contributors and producers shine a light on local food makers, restaurants, and farms from every corner of the state. They also talk with nationally known food writers and cookbook authors to bring you the stories and inspiration behind their books and recipes.

Go to CTPublic.org/food to see our featured recipes and videos and sign up for our monthly newsletter, 'Full Plate'.

For more, visit ctpublic.org/seasoned

<a href="https://www.ctpublic.org/show/seasoned">Seasoned</a> is a radio program and podcast from Connecticut Public about the passionate people who grow and cook our food. Host <a href="https://www.ctpublic.org/people/robyn-doyon-aitken">Robyn Doyon-Aitken</a> and a team of contributors and producers shine a light on local food makers, restaurants, and farms from every corner of the state. They also talk with nationally known food writers and cookbook authors to bring you the stories and inspiration behind their books and recipes.
Go to <a href="https://www.ctpublic.org/food">CTPublic.org/food</a> to see our featured recipes and videos and <a href="https://www.ctpublic.org/newsletters">sign up</a> for our monthly newsletter, 'Full Plate'.
For more, visit <a href="https://www.ctpublic.org/show/seasoned">ctpublic.org/seasoned</a>

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