Melissa mixed up the crowd-pleasing Barnstormer’s Cider while Aimee dropped some knoweldge about the true and horrific history of Thanksgiving that traces follows the American holiday from genocide to propaganda. Listen to this episode while enjoying your Thanksgiving meals to ensure arguments and hurt feelings.
The Barnstormer’s Cider Cocktail is the featured drink in Episode 17 “Colonizers and Cranberry Sauce”. We went absolutely nuts over this cocktail. It’s crisp, refreshing, and perfect for Fall. It also has a fair amount of alcohol so it should definitely be in your emergency kit for family get-togethers.
Directions: In a pitcher, combine apples, orange, apple juice, lemon juice, and brandy. Stir and let sit in the refrigerator for at least an hour to chill. Just before serving, add the hard cider. Serve in a tall glass over ice.
Makes 6-8 servings, depending on how thirsty the crowd is. You WILL want seconds.
Melissa mixed up a #DrunkDishCocktail for this episode: The Drunk Dish Maple Sour. While Aimee and Kate enjoyed the libations, Melissa teaches us what makes a cocktail sour. Afterwards, Aimee shares the story of the Great Maple Syrup Heist of 2012 (our most recent bit of food history we’ve covered) and convinces the other two dishes of the existence of a Maple Syrup Mafia.
The Drunk Dish Maple Sour is the featured drink in Episode 16 “Maple Syrup Mafia”. This is a standard whiskey sour with a few tweaks. Extra citrus, cardamon bitters, and a dash of cinnamon make this a great fall cocktail.
Ingredients: 2 oz. Bourbon (We used Bulleit Bourbon) 1 oz. Fresh Lemon Juice 1 oz. Fresh Lime Juice 1/2 – 1 oz. Maple Syrup (We used NH made Ben’s Sugar Shack) 4 Drops Cardamom Bitters 2 tbsp. Aquafaba (or 1 egg white)* Dash of Cinnamon to top
Directions: 1. Place aquafaba (or egg white) in a cocktail shaker; dry shake (without ice) vigorously 20 to 30 seconds to aerate. 2. Add whiskey, lemon juice, lime juice, and maple syrup; fill shaker with ice. Shake vigorously for 1 minute. 3. Place one large ice cube into a rocks glass; strain whiskey sour over ice. Top foam with a dash of cinnamon. Garnish with cherries if desired.
*Aquafaba is the canning liquid from canned chickpeas. This is great way to create a cocktail foam without the use of eggs, which I prefer. If you decide to use egg white, be sure to top with cinnamon and maybe a drop or two of cardamom bitters to hide the “wet dog smell” that can come from egg based cocktail foam.