Part 2/10:
Before diving into discussions about the town's history, Miller prepared a traditional whiskey cocktail inspired by the saloons of the Old West. This cocktail, taken from a 1862 recipe by Jerry Thomas, includes gum syrup, bitters, whiskey, and lemon peel—all served in a vintage red wine glass reminiscent of the era. Underwood humorously noted that the drink was rather simple and tasted essentially of sweetened whiskey, reflective of the straight-forward approach favored at saloons during the mining boom. They also touched upon the curious fact that saloons often opened as early as 9 AM, catering to the long shifts of miners in the once-bustling community that reached a peak population of nearly 4,000 residents.