It's a very happy hour of Milk Street Radio: Chef Edward Lee returns for a tour of Kentucky’s bourbon distilleries, where the water is sweeter, the barrels are (accidentally!) charred, and the rickhouses are sacred territory. Plus, Gary Shteyngart recounts his wet, dry, twisted and dirty martini tour of New York City; Grant Barrett and Martha Barnette of “A Way With Words” reveal the surprising origin of the word “cocktail”; and J.M. Hirsch offers an innovative mixology tip.

Questions in this episode:

"Help me nail down my basic vanilla ice cream recipe."

"How can I make my portobello mushroom caps cook up like hamburger patties?"

"I was blessed with a plethora of lobsters and I made a lobster stock - what should I use it for?"

"Do you have any suggestions for what to make with moonshine peaches?"