Sadé Stamps is a bartender based in Oakland, CA. She has curated various bar programs and is currently doing the beverage consulting for Roux 40, Chef Lala Harrison’s highly anticipated Black heritage restaurant/bar soon to open in Oakland. In this episode, we get a full-on cocktail education centered around her love of mixing drinks and creating flavors that exist through the African diasporas. She walks us through a cocktail that was inspired by the Trinidad Sour and the Last Word. We also talk about an amazing organization she supports in Oakland called Moms 4 Housing that works to help mothers without housing. Enjoy this episode as we go Beyond the Drink… with Sadé Stamps. (cocktail recipe below)Nothing NiceMakes 1 cocktail 1.5 oz gin, such as Fords Gin.5 oz Mezcal, such as Del Maguey Vida.75 oz fresh lime juice.5 oz Angostura bitters.25 Pechê Liqueur2 drops seawater solution (instructions below)Orange peel, for shakingOrange peel, for garnish In a shaking tin, add the gin, mezcal, lime juice, bitters, pechê liqueur, seawater solution and orange peel and top with ice. Shake until diluted & then double strain into a coupe-style glass. Garnish with an expressed/manicured orange peel. For the Seawater Solution:Mix 100g (about 3.5 ozs) of hot water with 25g (1 -1 ½ Tablespoons) of good quality salt and stir until the salt is dissolved. Once it is cooled, store the solution in a dropper bottle. This episode is Presented by Fords Gin. This episode is brought to you by Falksalt.Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

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