Cocktails & Capitalism

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

April 26, 2022 Cocktails & Capitalism Season 2 Episode 25
Cocktails & Capitalism
Love Kills Capitalism with Eli (& the Modern Cinderella Cocktail)
Show Notes

This week, Eli of Modern Cinderellas ITALIA explains how love kills capitalism. We continue our previous discussion of the nuclear family and its relationship to capitalism, but this time we dive into the ways that friendship and other forms of community help us combat the kind of isolation that capitalism feeds and thrives upon. 

Eli is a relationship anarchist and intersectional feminist who has decided to remain child-free and single. She is the creator of Modern Cinderellas ITALIA – a project that includes a podcast as well as Instagram and TikTok pages.

"Capitalism hates community, it hates when we care about each other because when we care about each other we help each other for free."
 -- Eli

Further reading (Eli’s recommendations):

Agustin Fuentes, Race, Monogamy, and Other Lies They Told You

Sarah Jaffe, Work Won’t Love You Back

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 chili liqueur from Puebla, Mexico. We are using our incredible strawberry syrup again to add a lovely color that pairs perfectly with the ancho chilis. We’re also using 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. This Italian sparkling wine is dry and very effervescent and the perfect way to bring all of these flavors together into a refreshing and elegant drink.

Modern Cinderella

22     ml     Malfy Rosa Italian Gin

22    ml    Ancho Reyes Ancho Chile Liqueur

15    ml    Lemon Juice

15    ml    Strawberry Syrup

 30    ml    Prosecco

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 strawberries are well coated. Let sit covered for at least three hours (ideally 5-6 hours) at room temperature while stirring occasionally to help dissolve sugar taking care to not mash strawberries. Once sugar is fully dissolved, fine strain the strawberries out, bottle, and label. Strawberry Syrup must be refrigerated and is good for up to two weeks with its optimal flavor good for one week.

Support the show