On this week's episode of Louisiana Eats! sommelier Molly Wismeier and mixologist Adam Seger discuss their involvement inside the wine cellar and behind the bar of Restaurant R'evolution.
Then, documentarian Ken Burns talks about the era of Prohibition in American history.
6 to 8 small to medium satsumas, well-washed, free of any exterior green1 bottle grain alcohol (750 mL)3 cups sugar2 cups water
Use a Microplane or other zester to remove the rind from the satsumas. As you scrape the rind from the fruit, push into the open bottle of grain alcohol until it is filled to the top.