30. Breasts and Eggs Pt. 1 by Mieko Kawakami

Kayla and Taylor discuss the themes and major beats in the first part of Mieko Kawakami’s 2008 novel Breasts and Eggs. Topics include (titular) titties, the existential crises of 12 year olds, and the badass that is Mieko Kawakami. 

This week’s drink: Grapefruit Sake Cocktail via I Heart Umami

INGREDIENTS:

• 3 oz Junmai sake (Nigori or Daiginjo or Ginjo Sake)

• 2.5 oz gin (pure, distilled)

• 3 oz grapefruit juice

• ⅛ tsp grated fresh ginger root

• Tiny pinch ground nutmeg (optional)

• 4-5 medium size ice cubes (plus extra for serving)

• Splash grapefruit sparkling water (chilled)

• 2 sprigs fresh rosemary (garnish, optional)

• 2 slices fresh grapefruit (garnish, optional)

INSTRUCTIONS:

1. In a shaker, add the sake, gin, grapefruit juice, ginger, a tiny dash of ground nutmeg powder, if using, and 4-5 medium size ice cubes. Shake 30-40 seconds.

2. Pour the cocktail through a strainer filter into two cocktail glasses.

3. Add a splash of grapefruit sparkling water. Garnish with rosemary sprigs and grapefruit slice, if using.

Current Reads and Recommendations: 

Hell and Back by Craig Johnson

Crazy Mountain by Elise Atchison

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Join us next time as we discuss Breasts and Eggs by Mieko Kawakami (part 2: chapter 12 to the end)

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

Ume Highball via Diversivore
INGREDIENTS:

• 1 oz whisky

• 1 oz umeshu

• 1 tsp ginger juice (from crushed or grated fresh ginger)

• 3.5 oz soda chilled

• ice

• ginger thinly sliced, to garnish

INSTRUCTIONS:

1. Prepare the ginger juice by grating a portion of fresh ginger and squeezing/straining out the juice.

2. Fill a tall glass with ice (I like a nice crushed ice here, but it does tend to melt fast - use large pieces if you're looking for a slow sipper).  Combine the whisky, umeshu, and ginger in a small glass or cocktail shaker and pour down the side of the glass (rather than over the ice itself).

3. Top with soda, once again pouring down the side of the glass.  Stir gently and garnish with a ribbon of thinly sliced ginger.  Serve immediately.