The Upside-Down Martini is featured in Episode 32: Kill your idols (aka Julia Child). It was a favorite of Julia’s, and some say she even invented it. I know one thing, this really turned me on to Dry Vermouth and I’ve been drinking Upside-Down Martinis and Vermouth spritzers ever since. 😉
And for the love of God people, PUT YOUR VERMOUTH IN THE REFRIGERATOR.
5-parts dry vermouth (Julia liked Noilly Prat, but I used Dolan)
1-part gin (I used Plymouth)
In a white wine glass filled with ice (or not, your call) stir together the gin and vermouth. Garnish with a twist of lemon and toast to something fancy.
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.
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.
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!
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.