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)
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.
Add ginger and jalapenos to the jar and stir/shake to combine.
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.
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.
After the second fermentation, your done! Store in the refrigerator.
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)
Coat the rim of a coupe glass with sugar and set aside.
Add all ingredients into a shaker with ice and shake.
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
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.
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.
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!
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.