Episode 28: He looks like Emo Philips (aka the history of canning part II)

Episode 28: He looks like Emo Philips (aka the history of canning part II)

In this episode Aimee continues to tell us about the history of canning and how it impacted the industrial revolution.  

Break audio from Bon Appetit – It’s Alive “Brad Makes Fermented Hot Sauce”

Music by Andrew Huang.

Shout out to Surfside Sips for making kick ass reusable glass straws. #addclasswithglass

Amplify black voices and donate to grassroots organizations like:

Unicorn Riot – https://unicornriot.ninja/

Official GoFundMe for George Floyd’s Family – https://www.gofundme.com/f/georgefloyd

Reclaim the Block – https://www.reclaimtheblock.org/home

Black Visions Collective – https://www.blackvisionsmn.org/

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Recipe: Pimm’s Cup (w/ homemade jalapeno ginger beer)

Recipe: Pimm’s Cup (w/ homemade jalapeno ginger beer)

Ingredients:

2 oz. Pimm’s No. 1

1 oz. London Dry Gin (preferably Plymouth)

3/4 oz Fresh lemon juice

Jalapeno Ginger Beer*

Garnish: Cucumber Slices, Strawberry, and Mint

Instructions:

  1. Add Pimm’s No. 1 and gin to a glass filled with ice.
  2. Top with ginger beer*.
  3. Garnish with cucumber slices, strawberry, and mint.

*You can find the ginger beer recipe here.

Recipe: Jalapeno Ginger Beer

Recipe: Jalapeno Ginger Beer

Ingredients:

300g Granulated White Sugar

500g Fresh Ginger, cut up into large chunks and lightly crushed

1-2 Jalapenos, cut in half, seeds and ribs left in

12c Water (filtered is best, but if you have great tap water where you live, go ahead and use it)

Instructions:

  1. Combine water and sugar in a fermenting jar (preferably with an air lock, if you do not have this, you will have to open your jar daily to release excess gas to avoid pressure build up). Shake to mostly dissolve the sugar.
  2. Add ginger and jalapenos to the jar and stir/shake to combine.
  3. Store in a cool, dry place, out of the wat, for at least a week. You can do this first stage of fermentation for up to two weeks.
  4. Strain the ginger beer into a bowl and then transfer to carbonation safe bottles. Store for the second fermentation, a week minimum. This will create gas and carbonate your beer.
  5. After the second fermentation, your done! Store in the refrigerator.

Recipe: Sidecar Cocktail

Recipe: Sidecar Cocktail

The Sidecar cocktail is our featured cocktail in Episode 27 “Napoleon was a baby”. This classic cocktail is a favorite among the French, and be prepare to dole out some dough if you want to do it right.

Ingredients:
1 1/2 oz. Cognac
3/4 oz. Cointreau
3/4 oz. Fresh Lemon Juice
Garnish: Orange peel and sugared rum (I forgot to rim the glass here)

Directions:

  1. Coat the rim of a coupe glass with sugar and set aside.
  2. Add all ingredients into a shaker with ice and shake.
  3. Strain into the prepared glass.
  4. Garnish with an orange twist.

Recipe: Quarantine Cocktial

Recipe: Quarantine Cocktial

The Quarantine Cocktail is the featured cocktail in episode 26 “Ketchup is thick Kool-Aid”. We found this recipe thanks to the Cocktail Chemistry YouTube channel.

Quarantine Cocktail on Melissa’s messy desk while we recorded episode 26.

Ingredients:

1.5oz (45ml) light rum

.25oz (7ml) gin

.25oz (7ml) dry vermouth

.25oz (7ml) orange juice

.50oz (15ml) lemon juice

.25oz (7ml) simple syrup

1 egg white

  1. Add all ingredients except egg white to a shaker tin with ice
  2. Shake for 15 seconds
  3. Double strain back into shaker tin
  4. Add egg white and dry shake for 15 seconds
  5. Pour into chilled coupe glass
Episode 25: Diners, Drive Ins, and All-American Dumpster Fires (aka Diners and American Politics)

Episode 25: Diners, Drive Ins, and All-American Dumpster Fires (aka Diners and American Politics)

Welcome to episode 25! If you thought we were a wee bit too drunk last episode, well, too bad, because this episode is off the rails. Also, Melissa’s audio in the beginning of this episode is janky, and we have no idea why! ¯\_(ツ)_/¯ We’re killing it.

Melissa rocks some fun facts about America and alcohol, while Aimee explains the relationship between American diners and politics.

Music by Andrew Huang.

Break audio from HBO’s “Veep” Season 5 episode “Mother”

Shout out to Surfside Sips for making kick ass reusable glass straws. #addclasswithglass

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Recipe: All-American Dumpster Fire Punch

Recipe: All-American Dumpster Fire Punch

The All-American Dumpster Fire Punch is the featured cocktail in Episode 25 “Diners, Drive-Ins, and All-American Dumpster Fires” aka “Diners and American Politics”. This drink is a crowd-pleaser that can be altered to fit your specific guests’ tastes. Make a big batch and be sure to serve it in red solo cups. It’s the American way!

This recipe serves to, be sure to scale as appropriate. Be careful with this one. It will knock you on your ass and not even help with the medical bills (just like America)!

Ingredients:
4 oz. White Rum
4 oz. Vodka
2 oz. Blue Curacao
2 oz. Peach Schnapps
2 oz. Cranberry Juice
2 oz. Orange Juice
Sprite to top (alternatively, use soda water/seltzer if you think this will be too sweet, it was for me and soda water made all the difference)

Directions:
Combine all ingredients, except the bubbly, in a pitcher or punch bowl. Distribute evenly in red solo cups. Top with Sprite.

Enjoy!

Episode 24: Melissa Made Herself a Margarita (aka China’s Wet Markets)

Episode 24: Melissa Made Herself a Margarita (aka China’s Wet Markets)

Welcome to episode 24! In this episode Melissa and Aimee, sans Kate, talk about China’s Wet Markets and the rise of grocery stores in the West. This episode was recorded on National Margarita Day and the dishes might be a bit tipsy before it even starts and go off topic quite a bit. Melissa tells us all about the fruit of the Lychee tree and the four beauties of ancient China, and Aimee thoroughly grosses everyone out.

Music by Andrew Huang.

Promo for Bedknobs and Broomflicks

Shout out to Surfside Sips for making kick ass reusable glass straws. #addclasswithglass

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Recipe: Mama Fuckin’ Lychee

Recipe: Mama Fuckin’ Lychee

Mama Fuckin’ Lychee is the featured cocktail of episode 24 “Melissa Made Herself a Margarita”. It is named in honor of Amanda Jacobson from the Wine and Crime podcast.

The recipe below differs slightly from the one made in the episode. I improved it by blending it with ice and removing the straining step.

Ingredients:
2 oz. Rum (we used Appleton Estate)
1 oz. Cherry Brandy
1/2 oz. Fresh Lemon Juice
1/4-1/2 oz. Maraschino Liqueur (we used Luxardo)
1/4 oz. Lychee Syrup, if canned (if not canned use Agave)
3 Lychee Fruit
2 small handfuls of ice

Directions:
Combine all ingredients in a high powered blender. Blend until smooth and pour into a glass. Garnish with a lychee fruit and maraschino cherry.
Enjoy!

Episode 23: Moose may not be viewed from an airplane

Episode 23: Moose may not be viewed from an airplane

In this episode we talk about Alaskan Cuisine. There is no drink history this episode, so Melissa enlightens us with some Alaskan facts and strange laws. Aimee dives deep into the traditional food of the region. Everyone is very drunk.

Promo for Eat Crime Podcast
Shout out to Surfside Sips for making kick ass reusable glass straws. #addclasswithglass

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