Move over Long Island, a new, highly alcoholic, iced tea is in town! The Alaskan Iced Tea is the featured cocktail in “Episode 23: Moose may not be viewed from an airplane” aka Alaskan Cuisine. We absolutely loved this cocktail. As I say on the show, I subbed out the sour mix (because EW) and added fresh lime and lemon juice. I also cut back on the blue curacao for my cocktail as I don’t like stuff that is too sweet. Aimee had the full sugar version and she loved it. Definitely recommend making this one!
Ingredients: 2 oz. Blue Curacao (use 1 oz. if drink is too sweet) 1 oz. Fresh Lime Juice 1 oz. Fresh Lemon Juice .5 oz. Gin .5 oz. Rum .5 oz. Vodka Sprite or any lemon-lime soda
Directions: Combine all ingredients except for the soda in a shake with ice. Shake 8-10 seconds. Strain into a large Collin’s or hurricane style glass over ice. Top with Sprite. Enjoy!
The Bali Pimm’s cocktail is featured in Episode 22. I got the blueprint for this drink from an article about the best cocktails in Bali, Indonesia. This particular drink was invented and is served at the Potato Head Beach Club. The listing did not include the recipe, just the main ingredients. This is what I came up with and it was pretty heckin delicious.
Ingredients: 1 oz. Pimm’s No 1 1 oz. Lemongrass Infused Gin 2 oz. Ginger Beer 2 oz. Pineapple Tepache 1 oz. Fresh Passion fruit, strained 1/4-1/2 oz. Simple Syrup (optional) Tropical fruit and flowers to garnish
Directions: 1. Combine Pimm’s, gin, passion fruit, and tepache (unless yours is very bubbly, then add when you add the ginger beer) 2. Shake with ice 8-10 seconds. Strain into Hurricane or Collin’s glass filled with crushed ice. 3. Top with ginger beer and garnish.
We utilize tepache in our drink for episode 22, the Bali Pimm’s. Tepache is a Mexican fermented pineapple beverage. It is sweetened with either piloncillo or brown sugar. This is a great way to dip your toes in the warm, funky waters of fermentation. It was super easy to do and is pretty delicious. It is traditionally served over ice or mixed with beer.
Ingredients: These are merely suggestions. A tepache really only need sugar and pineapple. The rest is up to you!
1-gallon water 1 large cone a piloncillo (about 1 lb., or 1 lb. brown sugar) 1 whole ripe fresh pineapple 1 cinnamon stick 2 in. chuck ginger 1-2 jalapenos
Directions: 1. Heat water in a large pot until it boils. Take off the heat and add the sugar. Stir until dissolved. 2. Prep the pineapple. Cut the crown off and discard. Gently wash the outside of the pineapple to remove any dirt our bugs. If possible, get an organic pineapple and only briefly rinse off. There are good bacteria on the outside that will help with the fermentation, so we don’t want to wash all the off. 3. Cut the pineapple into chunks, with the peel on. Discard the core as it can make your tepache bitter. 4. Transfer the sugar water and all your ingredients into whatever vessel you will be doing the fermentation in. Stir to combine. Cover the container with a dishtowel, cheesecloth, loose lid, or fermentation lid. You want to protect it from anything getting in it, but you also want it to breath. 5. Wait 24 to 36 hours, and check. If you see frothy white foam on the surface of the liquid then you have fermentation! You can drink it as is or let it ferment another day or two. If you don’t see any white foam, cover it and leave for another 24 hours. The fermentation will vary based on a lot of different factors like sugar content, how ripe the pineapple was, temperature, and others. 6. Once you have reached your preferred level of fermentation, strain out the solids and transfer the liquid to its final receptacle and refrigerate.
Refrigerate tepache will keep for up to a month, and slowly continue to ferment. How long it keeps is really based on how funky you can handle your beverages. You can also bottle it in carbonation safe bottles and leave it at room temp to continue fermenting and get bubbly.
Before serving, take a test drink. Add more water or sugar to taste. Serve over ice, in beer, or in our case, a Bali Pimm’s cocktail!
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!
Ingredients: 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
Directions: 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.
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!
Ingredients: 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
Directions: 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.
This mulled wine recipe is featured in Episode 19 “Everyone Hates Melissa”. It takes a little bit of time, but is super easy to throw together, and is super delicious. It’s also pretty easy to modify to your own liking.
1 (750-ml.) bottle red wine
1 c. apple cider
1 orange, caramelized, sliced into rounds, plus more for garnish
6 whole cloves
3 cinnamon sticks, plus more for garnish
3 star anise
1/4 c. honey
1/2 c. brandy
In a medium saucepan over medium heat, combine all ingredients. Bring to a simmer not a boil, then reduce heat to medium-low. Simmer gently over low heat for 10 minutes.
Serve warm and garnish with more citrus slices and cinnamon sticks.
Eggnog is the featured drink for episode 18 “Anyone Can Lactate”. This episode is all about the history of, you guessed it, eggnog! Eggnog is a controversial beverage that people seem to either love or hate. If you’ve only ever had store bought nog, and thought “that’s not for me”, give this recipe a try! It’s light, fluffy, and just sweet enough.
We chose to not cook this eggnog, as it’s kind of a pain, and in my opinion, not really necessary. Recipe adapted from Alton Brown.
Ingredients: 4 egg yolks 1/3 c. sugar, plus one tablespoon 1 pint whole mike 1 c. heavy cream 3 oz. rum (We used Pusser’s) 1 tsp. vanilla extract (plus more to taste) 1 tsp. freshly grated nutmeg 4 egg whites
Directions: 1. In the bowl of a stand mixer, beat the eggs yolks until they lighten in color. 2. Gradually ass the 1/3 cup sugar (you can add a couple tablespoons more if you prefer sweeter nog) and continue to bear until it is completely dissolved. 3. Add the milk, cream, extract, rum, and nutmeg and stir to combine. Set aside. 4. Place the eggs white int he bowl of a stand mixer and beat to soft peaks (if using the same bowl and mixer, be sure to clean them completely before adding egg whites). With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. 5. Whisk the egg white mixture into the yolk mixture. Chill and serve.
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.
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.
The La Llorona cocktail is featured in Episode 15 “M-m-m-my Llorona”. This is the first cocktail I have ever made with the liquor Pisco, and honestly I love it. Its basically a milder tequila. This drink is packed with citrus (which we all know I love) and gets its spooky colors from black coconut cream and angostura bitters.
La Llorona Cocktail
Ingredients: 3 oz. Pisco 1 oz. Fresh Lime Juice 1 oz. Fresh Lemon Juice 1 Tbsp. Granulated Sugar (the original recipe calls for 1 1/2 tbsp. but that was a bit too sweet for me) 1 tbsp. Coconut Cream Black Food Dye (or color of your choice) Dash of Angostura Bitters
Directions: 1. In a small bowl, combine coconut cream and a few drops of food dye. Stir to combine, and the add a small spoonful of the mixture to the bottom of a glass (if you are adding a sugar rim, do that before this step). 2. In a cocktail shaker filled with ice, combine pisco, lemon and lime juices, and sugar. Cover and shake vigorously for at least 15 seconds. 3. Double strain the mixture into your chosen glass. Top with bitters. Enjoy!