Capital Markets Cocktails: Corporate Access
By Jeff Tryka, CFA, Senior Director
We are thrilled to bring you our most recent episode of Capital Markets Cocktails, where we will be chatting with Capital Group’s Global Head of Corporate Access, Jocelyn Cheng, about the ever-evolving landscape of corporate access and its essential role in light of MiFID II. Throughout the episode, we look to glean key perspective and tips from Jocelyn and her extensive career in the sell side and now in the corporate access space, as well as pick her brain about the innovative and leading corporate access principles she and her team are employing at Capital Group.
As issuers and investor relations professionals, we have long recognized the importance of maintaining strong relationships with our institutional investors. With an evolving regulatory environment and growing interest in what companies are doing regarding ESG, the need to maintain those relationships through strong corporate access efforts cannot be understated.
Despite potential souring between the buy-side and sell-side with the advancement of this topic, Jocelyn speaks highly regarding the evolving relationship between her firm and the sell-side and their continued, integral role in the process. Which leads us to our drink of choice for today, the Whiskey Sour.
According to Arcadia Publishing, it’s hypothesized that sour alcoholic drinks originated on board naval ships. With long months spent at sea, sailors could easily face malnutrition, and the threat of developing scurvy as a result seemed imminent.
Scurvy is a disease that can be caused by lack of Vitamin C. Given the disease’s painful symptoms, which we will spare the details, sailors began searching for a way to evade the condition with the small rations they had on board.
Noting the lack of Vitamin C, citrus was an effective way to combat scurvy, so ships often left port with rations of lemons, limes, or oranges for sailors to eat. Given that refrigeration was also not available, sailors would take liquor like rum, whiskey, or gin on ships to have something safe to drink during long journeys. Over time, the citrus (usually lemon) was mixed with liquor and water to create a drink that would not only quench thirst but also effectively prevent the onset of scurvy.
Enjoy this Whisky Sour Recipe from Bon Appetit!
- 2 ounces bourbon
- ¾ ounce fresh lemon juice
- ¾ ounce simple syrup
- ½ orange wheel (for serving)
- Maraschino cherry (for serving)
- Combine bourbon, lemon juice, and simple syrup in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds.
- Strain cocktail through a Hawthorne strainer or a slotted spoon into an old-fashioned or rocks glass filled with ice. Garnish with orange wheel and cherry.
Connect with the Capital Group’s Corporate Access team here.