Artist: Reverend Peyton’s Big Damn Band
Interview with: Breezy Peyton, Washboard Player
Hails From: Brown County Indiana
1: The one bottle of liquor that is on your rider at all times:
Jack Daniels (no substitutes).
2. The cocktail or spirit that best describes your personality:
Jack and Coke…the soda not the nose candy. Because beer is for men and
whores, and I am neither.
3. Favorite bar you discovered on tour:
Saloon No. 10 in Deadwood, SD. They still have a bullet hole on the wall
from when Johnny Paycheck got drunk and shot it.
4. Most tragic or triumphant inebriated moment on stage. Spill it!
I don’t drink on stage, I save the partying for after the show. My fear of
shitting myself on stage like a friend I know keeps me sober before playing.
5. Raw eggs in cocktails: Gross or Glorious?
Gross as shit, however I once had a hard boiled egg in a Bloody Mary in El Centro, CA and it was delicious.
6. Best late night grub hub after a night of drinking:
Gyros at any local place.
7. Your band’s drinking toast of choice (think “cheers” not “bread”):
“Don’t get any on ya!”
8. Finish this sentence: Last time I took home a bar man or maid…
I think the Rev. Peyton (my husband) wouldn’t take to kindly to that.
9. Your favorite hometown watering hole:
The Melody Inn, Indianapolis, IN home of the first and best Punk Rock Night!
10. The song on your newest album best enjoyed with a boozy buzz:
2 Bottles Of Wine from our last album “The Wages” is pretty damn good for getting loaded to, but you have to be careful that two bottles of wine doesn’t turn into 12 bottles
Rocktail: Rev. Peyton’s Root Sazarac
The rootsy country blues of Reverand Peyton’s Big Damn Band is the inspiration for this week’s cocktail, The Reverend’s Root Sazarac. The Reverend and band celebrate rural life with swinging, footstomping sing-alongs which makes one feel should be best enjoyed at a rawkus cabin in the woods BBQ – should one happen to stumble upon such a thing. The Root liqueuer in this variation of a Sazarac represents the band’s down-home feel that makes you want to kick up your heels and boogie! Root’s components of smoked black tea, birch bark, and sassafras lend a potent herbacious Root Beer-esque quality which blends harmoniously with Jack Daniels Single Barrel – a robust Tennessee whiskey full of character. The recipe then follow Sazarac suite with a rinse of Vieux Carre Absinthe (a dynamic, delectable expression) and Peychaud’s Bitters, both lending an Anise quality which dances with the Root. If you’re headed to Bonnaroo tonight, make a few of these in the campground, and be sure to catch the Big Damn Band’s set at 8:30pm at the Troo Lounge! For the rest of you, check out their tourdates and go get your dance on!
- 1 oz Root
- 1 oz Jack Daniel’s Single Barrel
- 1 tsp of Vieux Carré Absinthe
- 3 dashes of Peychaud’s Bitters
- 1 sugar cube or 1/2 oz simple syrup.
- Lemon peel garnish
Glass: Small Old Fashioned Glass
- Take 2 small old-fashioned glasses and chill one with ice while preparing the drink in the other.
- soak one sugar cube with Peychaud’s bitters (3 dashes) and muddle with a tiny splash of water
- add the Root and Jack Daniel’s.
- Stir over ice for 30 seconds (or 40 rotations of the spoon) for a proper chill
- Empty the first glass of chilling ice, add the splash of absinthe and twist the glass coating the entire inside. Then quickly pour out excess absinthe. (I know we hate to see it go too. )
- Strain the components of the second glass into the Absinthe rinsed glass
- Garnish with a wide twist of lemon.
Rev. Peyton’s Big Damn Band Links: