Cocktails & Capitalism

The 19th Century Sheep Craze with Andy of Poor Prole's Almanac (& the Ivermectin Cocktail)

December 21, 2021 Cocktails & Capitalism Season 2 Episode 9
Cocktails & Capitalism
The 19th Century Sheep Craze with Andy of Poor Prole's Almanac (& the Ivermectin Cocktail)
Show Notes

In this episode, Andy – host of The Poor Prole's Almanac & Tomorrow, Today – tells the story of the sheep craze that decimated the northeastern US in the early 1800s. The introduction of this industry has long-lasting negative consequences for the environment and the farmers whose livelihoods are quickly transformed and left in ruins.


The Poor Prole's Almanac is a podcast that tackles topics from a deeply ecological anticapitalist viewpoint. Across podcasting platforms, they are described as offering:  “A leftist perspective on prepping, foraging, homesteading, weapons, community-building, and global warming during late-stage capitalism.” Their Patreon page describes the show as a “project dedicated to taking the best knowledge from science and indigenous practices to develop a framework for an ecology-centered vision of the world after capitalism inevitably collapses.” Go check it out! 


You can listen on Spotify, Apple, Podbean, etc., and you can support their great work on Patreon.


Jesse Torres crafted some unforgettable cocktails that play on the sheep theme of this episode. He really did his research to pull together the perfect array of ingredients. Follow him on IG @jessejamz and try these delicious drinks he’s crafted for us! You can hear Jesse describe how to mix them in the episode. 


Ivermectin 


2 oz Sheep Dip Blended Malt Scotch Whisky

¾ oz Honey Ginger Syrup

¾ oz Lemon Juice

½ oz Mulassano Bitters


Add all ingredients except Mulassano Bitters into a shaker tin and shake with ice. Fine strain into a double old-fashioned glass filled with fresh cubed ice. Slowly pour the Mulassano Bitters over drink to float. Garnish with a piece of candied ginger.


Arsenic & Old Fleece


2 oz Sheep Dip Blended Malt Scotch Whisky

¾ oz Amaro Sfumato Rabarbaro

¼ oz Vermont Sugar Maple Syrup

Rinse St. Elizabeth Allspice Dram


Add all ingredients to a mixing glass and fill with plenty of ice. Stir until very cold—about ten seconds. Take a chilled coupe glass and rinse with St. Elizabeth Allspice Dram. Pour out any remaining Allspice Dram into your mouth then strain into the coupe glass. Garnish with a dehydrated lemon wheel.




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