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Quote by Bazterrica Agustina

“Él usa las palabras técnicas para referirse a eso que es un humano, pero nunca va a llegar a ser una persona, a eso que es siempre un producto.”

Quote by Bazterrica Agustina

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Bazterrica Agustina

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“Shine was a fast study, learning how to make anything and everything the thirsty crowd at the Southern Club might desire--- an old-fashioned, sidecar, gin rickey or Tom Collins. Drinks neat, straight up or on the rocks. Martinis that were dirty, extra-dirty or downright filthy. But she was at her best when she went off script. If someone answered her "What'll you have?" with "What's good?," Shine was off and running. She loved showcasing the Strong moonshine, with its smooth burn or fruity flair. And Shine often cut the standard spirits with sparkling sodas or fruit juices. The women who frequented the Southern Club loved her concoctions, so much more delicious to sit and sip than a cheap unadorned glass of hooch that hit your innards like a hot burning coal--- and was almost as tasty. Why just drink to get drunk when you could enjoy every swallow along the way? Shine calibrated the right balance of sweet, sour and salt in her creations, plus she knew how to finish, garnish and heighten a drink's appeal with a salute to Lidy: snippets of rosemary, thyme and basil; crushed mint; colorful slices of strawberries, melon and peaches; hot peppers and cool cucumbers along with the standard olives, lemons and limes. Plus, Shine had a certain charm. Who could resist being told by an attractive, flame-headed young woman to "stop swilling the cheap stuff" and "hang on to your hat" as she set down a cocktail she came up with especially for you? Everyone loved her. She was good for business. Very good.”

IngredientsShineSavvyGirl BossBarmaidMixology
Book:The Moonshine Women
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“The two of us begin assembling pulled pork sandwiches from the ingredients in the containers, layering the jalapeño-lime slaw on top of piles of chipotle pork and capping it off with a fluffy white bun. The sandwiches are smoky and spicy, with a slight tang from the slaw, and we wash them down with hefty swigs of our full-bodied porter. Between bites, Jeremy hands me a fork and the container of Yukon gold and purple potato salad, which we pass back and forth until there is nothing left but a few scallions in a pool of mustard-laced vinaigrette.”

SandwichesPicnicPotato Salad
Book:A Second Bite at the Apple
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