Remember those sour mixes in your parents’ home bar? And bartenders used them too. Those mixes gave sours a bad name. We talk to Philip Greene, the author of the new book, Sours: A History of the World’s Most Storied Cocktail Style, about this and other things Sour. Phil is one of the founder’s of the Museum of the American Cocktail, and has written a number of books about the cocktail. Listen. It’s on Tip of the Tongue.

Philip Greene

You can read the story of the Lion of Baltimore cocktail on page 130 of Sours. Here is the recipe for the cocktail created by Phil Greene. Make the drink, and sip it while you read the story.

2 ounces Jamaican dark rum (such as Smith & Cross or Appleton)

1 ounce sweet vermouth (Dolin or Martini work well)

3/4 ounce fresh lime juice

1/4 ounce orgeat

2 or 3 dashes Dale DeGroff’s pimento bitters

Combine all of the ingredients in a cocktail shaker filled with ice. Shake well and strain into a chilled cocktail glass.

Carrie Helms Tippen sees the stories in cookbooks. Her interest in the cookbooks of the American south is very broad and very deep. Her latest book is Unpalatable: Stories of Pain and Pleasure in Southern Cookbooks. We talk about

finding the meaning in recipes and headnotes. This follows on the heels of her book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity, which is also about cookbooks.

Listen it’s on Tip of the Tongue.

Instagram: @carriehelmsphd

This is an encore presentation of this podcast. In yesterday’s ComplEAT Kitchen I wrote about my meal at Pasta Night, Renato’s restaurant in Brooklyn. I thought that listening to this podcast again, where he speaks about his new restaurant, would be fun.

If you eat breakfast in Brooklyn you have probably eaten at Ciao, Gloria. Italian baking and lots more. Renato Poliafito’s 5th book, Dolci! American Baking with an Italian Accent is out and it makes you want to bake and eat everything. We talk to Renato about baking, Italian food, and so much more. Listen, it’s on Tip of the Tongue.

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