In this episode we discuss the upsetting history of bananas and where Bananas Foster got its name. The difference between horse girl and dolphin girl energy was a heated topic of discussion.
The Bananas Foster cocktail is the featured drink for episode 21 “Adult Horse Girl Energy”. This cocktail was created by Johnny Swet at JIMMY at the James, New York City.
We recommend using a stronger banana liqueur like 99 Bananas or Tempus Fugit Crème de BANANE. We used a cheap banana liqueur and the banana flavor was completely lost in the cocktail. Live and learn!
2 oz. Aged Rum (we used Appleton Estate Reserve Blend because we are not made of money)
1 oz. Banana Liqueur
.5 oz. Lime Juice
1 tsp. Brown Sugar
2 thick banana chunks
1. Muddle the banana chunks with the brown sugar.
2. Add the remaining ingredients and shake with ice until cold.
3. Strain into a rocks glass with ice.
4. Garnish with a thick banana slice that has been sprinkled with sugar and caramelized with a torch.
Melissa blows everyone’s mind in Episode 20 by introducing Aimee & Kate to Milk Punch and the process behind making it- a drink that sounds disgusting but is actually delicious. Aimee, meanwhile, shares the history of American Cheese, and a dish that sounds disgusting, and is disgusting: Cheese Supper Dish.
Black Tea-Port Milk Punch is the featured beverage on our upcoming episode, Ep20 Paddy LuPony. This is a clarified milk punch and it was so much fun to make, and share with other people. The flavor of this is simply unbelievable. As I said on the episode, I finally understand what the word “unctuous” means!
1 cup whole milk
2 cups brewed black tea (we used English Breakfast for the episode, but Earl Grey is extremely delicious)
2/3 cup Batavia Arrack (or light rum)
2/3 cup ruby port
1/3 cup plus 4 teaspoons sugar
1/3 cup lemon juice
1. Place milk in 8-cup liquid measuring cup or large pitcher/bowl; set aside. In 4-cup liquid measuring cup or large bowl, whisk tea, Batavia Arrack, port, sugar, and lemon juice until sugar dissolves.
2. Pour tea mixture into milk (it’s very important to pour the punch mixture into the milk, and not vice versa). Gently stir curds with small spoon. Let sit for at least 30 minutes or cover and refrigerate for up to 24 hours.
3. Line fine-mesh strainer with cheese cloth and set over large measuring cup or bowl. Gently pour tea-milk mixture into cheese cloth and let drain. Drain strained punch mixture through curds in at least once more. Discard curds and cheese cloth.
4. Filter punch one more time through a clean coffee filter. This step takes a while. Try not to rush it!
5. Transfer clarified punch to lidded glass container and refrigerate until ready to serve. To serve, pour chilled punch into small glass with one large ice cube.