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This month we get together with Jane Crawford Peterson, midwife and founder of In The Beginning Midwives in Iola, Wisconsin. We get to sit down with her and discuss what it's like to witness the beginning of someone's life in the world. We do this while tasting some aged Cognac, which is a brandy from France that's been aged in oak barrels. Between these two complex spirits (Jane the midwife and V.S.O.P. Cognac) we hope to gather insight into the nuance of aging.

Jane Crawford Peterson

In the Beginning Midwives holds a super special place in our hearts as they delivered both of our own children. Our experience was like that of many other WI families: nurturing, educational, empowering, and amazing. If you are interested in learning more about midwifery or planning to have a home birth, please contact this team of expert angels.

1 1/2 oz Cognac
1 oz AmarettoAdd rocks to a glass. Add all ingredients and stir. 
No. 11 oz Calvados
1 oz Cognac
1/2 oz Sweet Vermouth
Fill a mixing glass with ice. Add all ingredients and stir until well chilled. Strain into a coupe. 
2 oz Cognac
1 oz Creme de Menthe
Fill a mixing glass with ice. Add all ingredients and stir until well chilled. Strain into a rocks glass over crushed ice. 
3/4 oz Rye
3/4 oz Cognac
3/4 oz Sweet Vermouth
2 tsp Benedictine Liqueur
4 Dashes Pimento Bitters
Garnish: Cherry & Lemon Twist
Add Rye, Cognac, Benedictine and Bitters in a mixing glass with ice and stir until well chilled. Strain into a cocktail glass. Garnish with a cherry and lemon. 
Boiling Water
1 oz Dark Rum
1 oz Cognac
1 Tbsp Tom & Jerry Batter
Whole Milk, Hot
Garnish: Freshly ground Nutmeg, Cloves, Allspice
Warm a mug with hot water. Discard the water. Then, add Rum, Cognac, Tom & Jerry Batter to mug. Top up with hot milk. Garnish with Nutmeg, Cloves, Allspice.
(Tom & Jerry Batter Recipe-
Separate 3 egg yolks and whites and set aside. Whip egg whites with 1/4 tsp cream of tartar until stiff peaks form. In a separate bowl, beat egg yolks with 1 Cup sugar, 1/2 oz Jamaican Dark Rum, and 1/4 tsp Vanilla extract. When the yolk mixture is combined, gently fold it into the egg white mixture. Keep refrigerated.)

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