#yogourt

Argonaut !

Ingredients: 1 oz. Ahus Akvavit 1/2 oz. Pama Pomegranate Liqueur 1/2 oz. Skinos Mastiha 1/2 oz. Vicario Olive Leaf Liqueur 1/2 oz. Lemon 1/2 oz. Honey 1/2 oz. Yogurt

Instructions: Combine all ingredients in a shaker and add a pinch of crushed ice. Shake until chilled. Pour into a crushed ice-filled snifter. Garnish with olive leaves and pomegranate seeds.

This cocktail recipe was created by Redbird | Vibiana Bar Director Tobin Shea and Redbird Bartender Christian Juaregui.

Things that would be new or unfamiliar to Steve in the 21st century, either due to the time period he grew up in, or his social-economic status and other such factors.

Day Three: Yogurt

Although yogurt has a long history, it is possible Steve didn't eat much of it. At least not in the typical format we expect.

Yogurt was introduced to America in the 1900s and was available in tablet form for "those with digestive intolerance and for home culturing". (Link) (John Kellogg used it for enemas too.)

In New England, the main consumers in the 1930s were Near Eastern immigrants. The first yogurt factory to open in the States was in 1942. Yogurt was popularized in the 50s as a health food and sold in pharmacies.

But was still too sour for most people. This is when added fruit preserves became more common place and yogurt became a common American food in the late 20th century (around the 70s).

If Steve ever did try yogurt (maybe for health reasons) he probably didn't like it because "During the 1920s and 1930s, yogurt milk was described as having poor flavor because of its high acidity". It would have also probably been thinner than the thick 'greek' yogurt we are used to.

But most likely Steve never ate, possibly never even heard of yogurt. They did eat it more in Europe so he could have heard of it there during the war.