27. The Bandit Queens by Parini Shroff

Kayla and Taylor discuss the themes and major beats of Parini Shroff’s debut novel, The Bandit Queens. Topics include dark humor, the realness of the women in the book, and the genius of Parini Shroff.

This week’s drink: Spicy Mango Moscow Mule via Fresh Flavorful

INGREDIENTS:

• 3 oz ginger beer

• 1.5 oz vodka (jalapeno or habanero infused, optional)

• 1 oz mango puree

• .5 oz lime juice (½ lime)

• 1 ¼ inch jalapeno round

INSTRUCTIONS:

1. Make mango puree. Peel mango and add flesh to a blender or food processor, reserving a few spears for garnish. Add the juice of ½ a lime and enough water to process the fruit and turn it into a pourable puree. Cover and refrigerate until ready to use, up to 3 days.

2. In a large shaker add 1 jalapeño round (de-seeded if desired). Press down with the back of a wooden spoon or a muddler to crush, releasing the oils.

3. Add mango puree, vodka and lime juice. Fill shaker with ice and shake to combine.

4. Strain mixture over ice in a copper mug or tall glass. There's no need to strain over ice if omitting the jalapeño, simply pour it all in a mug instead.

5. Top with Ginger Beer and garnish with a chili-dipped mango spear.

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Join us next time as we discuss Their Eyes Were Watching God by Zora Neale Hurston

Here is the beverage recipe for the upcoming episode if you want to drink along with us!

Lemonade with Vanilla, Mint and Rosemary via Valerie Stivers at The Paris Review

INGREDIENTS:

• 8 cups cold water

• 8 large lemons

• 1 1/4 cups granulated sugar

• 10 sprigs fresh mint

• 1/2 vanilla bean, scraped seeds and pod

• 1 sprig fresh rosemary

INSTRUCTIONS:

1. Pour the water in a large pot and bring to a boil.

2. While the water is coming to a boil, halve the lemons, juice them, and put both lemon juice and juiced lemon halves in a very large nonreactive bowl that can take heat and won’t be too full to stir.

3. Add the sugar, two sprigs of the mint, the rosemary and the vanilla seeds and pod.

4. Pour the boiling water over the mixture. Stir until the sugar dissolves, then let sit for 20 minutes.

5. Stir again and strain.

6. Discard the solids and pour the strained lemonade into mason jars to chill.

7. Serve over ice, garnished with the extra sprigs of mint.