65. The Silent Patient by Alex Michaelides

In this week’s episode, Kayla and Taylor discuss Alex Michaelides’s 2019 novel The Silent Patient. Topics include Greek pronunciations, the readability of thrillers, and the use of “bitch”. Plus, we compare Anita de Monte and Alicia Berenson. This week’s drink: Alcestis (made by Taylor!)INGREDIENTS:1.5 oz Kitron (or other citrus-flavored liquor)Cucumber, choppedMint leavesTonic waterPeychaud's bittersINSTRUCTIONS:Muddle cucumber and mint with the Kitron in a tall glassPour in ice and stirTop with tonic water, add a few dashes of Peychaud’s bitters, and stir againCurrent/recommended reads, links, etc.:Subscribe to our Patreon, where we discuss “lower-case-l” literature and have a silly good time doing it! Follow us on Instagram @literatureandlibationspod.Visit our website: literatureandlibationspod.com to submit feedback, questions, or your own takes on what we are reading. You can also see what we are reading for future episodes! You can email us at [email protected] leave us a review and/or rating! It really helps others find our podcast…and it makes us happy!Purchase books via bookshop.org or check them out from your local public library. Join us next time as we discuss American Indian Stories by Zitkála-SáHere is the cocktail recipe for next week’s episode if you want to drink along with us!Charred Corn Fizz via The Inspired HomeINGREDIENTS:1 Ear corn1 oz Anejo tequila or mezcal1 oz Amontillado sherry.5 oz Fresh squeezed/strained lemon juice.5 oz Honey syrup (or burnt honey syrup)1 Pinch salt1 Splash heavy cream1 Splash seltzer1 Healthy pinch of basil to taste128 g (⅓ cup) Very hot water200 g (⅔ cup) HoneyINSTRUCTIONS:For the Corn Base: Heat an oiled grill to medium high, then char corn all over (about 2 minutes per side). Remove from heat and slice off the charred kernels from the ear.Add two heaping tablespoons of the charred corn to the bottom of a cocktail shaker. Add the mezcal and muddle until the corn is completely broken down (the liquid will start to look creamy). Add the sherry, lemon juice, honey syrup, salt, and a small splash of cream, then fill with ice and shake hard for 12 seconds.Pour into an ice filled rocks glass, top with a splash (1-2 oz) of seltzer, and garnish with a large bouquet of basil or mint.For the Honey Syrup: Stir or shake in a sealed container rapidly until completely combined. Store in the fridge.