In this week’s episode, Kayla and Taylor discuss Anne Brontë’s 1847 novel Agnes Grey. Topics include the Sisters Brontë, Jack the Ripper origin stories, terrible children and their terrible parents, the fascinating character journey of Rosalie Murray, crazy courting rituals of Victorian England, the titular Agnes Grey, and the iconic clapback from Mrs. Grey. 

This week’s drink: Creamy Earl Grey Cocktail via Rhubarb & Lavender

INGREDIENTS:

Earl Grey Simple Syrup

• 1 cup water
• 1 cup sugar
• 4 Earl Grey tea bags

Cocktail

• 1 ½ oz gin
• 1 oz Earl Grey simple syrup
• ½ oz lemon juice
• 1 egg white

INSTRUCTIONS:

1. In a small saucepan combine the water and sugar. Stir to combine and bring to a simmer over high heat. Once the simple syrup is hot and the sugar is dissolved, add the Earl Grey tea bags. Remove the saucepan from the heat, cover, and let steep for 20 to 30 minutes. 
2. After steeping, remove the tea bags. Let the syrup cool completely before using.
3. In a cocktail shaker, add the gin, Earl Grey simple syrup, fresh lemon juice, and egg white. Cover and dry shake (without ice) for 10 to 15 seconds. Add ice and shake for another 10 to 15 seconds. Be sure to shake well to fully emulsify the egg white. Strain into a coupe glass and enjoy!

Current/recommended reads, links, etc.:

The Tenant of Wildfell Hall by Anne Brontë

Whiskey Summer Punch recipe

Jack the Ripper article

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Join us next time as we read North Woods by Daniel Mason