Introducing 100 Proof: Our Miniseries on the American Cocktail

Proof

America's Test Kitchen

Cooking, Culinary, Food, Arts, Society & Culture, History

4.4 • 1.8K Ratings

🗓️ 13 May 2024

⏱️ 3 minutes

🔗️ Recording | iTunes | RSS

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Summary

Even before the Stone Age, our ancestors were thinking about what happens when we combine one flavor with another, both in the primordial kitchen and behind the prehistoric bar. Fast-forward to today, and the carefully crafted cocktail is all around us. But what if we told you it wasn’t always this way?

Welcome to Proof's first-ever miniseries: 100 Proof: The Journey of the American Cocktail. Over six episodes, we’ll look at the rise and fall--and subsequent resurgence--of the American cocktail, and contemplate what forces led to our modern cocktail renaissance. We'll also share some recipes along the way. Hosted by Cook's Country Editor-In-Chief Toni Tipton-Martin, and reported by Proof's managing producer, Yumi Araki.

Episode 1 drops May 23.

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Transcript

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0:00.0	Even before the Stone Age, our ancestors were thinking about what happens when we combine one flavor with another.
0:12.0	We usually think of this alchemy in terms of food.
0:15.0	For example, Kanchippepe is a delicious mix of cheese, pepper, and pasta.
0:21.0	But that dish is so much more than the sum of its parts.
0:25.0	And this experiment of what happens when we combine this together with that?
0:30.0	What's happening both in the primordial kitchen and behind the prehistoric bar?
0:35.0	Fast forward to today, and they carefully crafted cocktail is all around us.
0:43.5	It's always a joy to try a well-stered tipple,
0:46.8	stick to the classics, or experiment with the ever-growing list of zero-proof cocktails. Cocktails are there when we want to
0:55.2	celebrate and they're there when we want to unwind after a long hard week.
1:00.9	But what if we told you it wasn't always this way?
1:04.0	That craft cocktails are actually a relatively recent addition to the culinary scene
1:10.0	and that the rise and fall and resurgence of cocktails in America is a big story.
1:17.0	My name is Tony Tipton Martin and I'm the editor-in-chief of Cook's Country at America's
1:25.2	Test Kitchen.
1:26.5	I'm a journalist, historian, and cookbook author, and my latest book is called Juke Joints,
1:32.1	Jazz Clubs and Juice,
1:33.8	Cocktails from two centuries of African American cookbooks.
1:37.9	This is Prouff's very first mini season,
1:40.5	and I'll be your host for the next six episodes.
1:43.0	It's reported by our own Yumi Iraqi
1:46.0	and it's called 100 Proof,
	...

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