Cocktails & Capitalism

Capitalism Kills Love with Eli (& the Modern Cinderella Cocktail)

April 19, 2022 Cocktails & Capitalism Season 2 Episode 24
Cocktails & Capitalism
Capitalism Kills Love with Eli (& the Modern Cinderella Cocktail)
Show Notes

In this episode, we explore why romantic love and the nuclear family are essential to the workings of capitalism. We are joined by Eli of Modern Cinderella ITALIA. Eli is a relationship anarchist and intersectional feminist who explains her decision to remain child-free and single. Eli shares part of her personal story to ground our discussion of love under capitalism. She shows us how the capitalist power structures rely upon our isolation and unpaid care labor, explaining how capitalism kills love. Tune in next week to hear how love kills capitalism!

Eli is the creator of Modern Cinderellas ITALIA – a project that includes a podcast as well as Instagram and TikTok pages.

“Family is the institutionalization of unpaid care labor” — Silvia Federici

Eli’s recommendations:

Engles, “The Origins of the Family, Private Property, and the State” (Essay)

Aleksandra Kollontai, “Make Way for Winged Eros” (Essay)

Silvia Federici, Revolution at Point Zero (Book)

A.K. 47: Selections from the Works of Aleksandra Kollontai (Podcast) 

Red Menace podcast episode: Aleksandra Kollontai: Marxist Feminism and Love After Capitalism

Modern Cinderella Cocktail

The Modern Cinderella cocktail is a spicy riff on the classic, French 75. It’s deliciously pink and gets a warm and rich spice from Ancho Reyes which is an ancho chile liqueur from Puebla, Mexico. We’re also using strawberry syrup and a delightful gin from the Amalfi Coast in Italy in honor of Eli. Mafly Gin Rosa uses Sicilian pink grapefruits and is a beautiful pink color. The Modern Cinderella Cocktail is topped off with another great Italian ingredient—Prosecco. 

Modern Cinderella

22 ml Malfy Rosa Italian Gin

22mlAncho Reyes Ancho Chile Liqueur

15mlLemon Juice

15mlStrawberry Syrup


Add all ingredients except Prosecco to a shaker tin. Add plenty of ice and shake. Fine strain into a chilled champagne flute and add the Prosecco. Cut a long strand of lemon peel with a channel knife and express the oils over the drink. Twist the lemon peel into a tight curl and garnish. 

Glassware:  Champagne Flute

Garnish: Lemon peel twist

ABV: 15%

Strawberry Syrup

Yields 475ml:

450g Strawberries, small dice

450g Sugar, granulated white

Toss strawberries in sugar until well coated. Let sit covered for at least 3 hours (ideally 5-6 h) at room temperature while stirring occasionally to help dissolve sugar, Once sugar is dissolved, fine strain the strawberries out, bottle, and label syrup. Must be refrigerated. Good for up to 2 weeks with its optimal flavor good for 1 week.

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