Welcome to Ep45, where we talk about speakeasies, finger food, and sofas.
Charlotte McGrath joins us to talk about the pre-prohibition cocktail the Last Word, and how speakeasies gave rise to finger foods. Kate shares a series of recipes from Betty Crocker’s box. The featured drink this episode is the Last Word.
The featured cocktail of Episode 45: Violence in my mouth, is the Last Word cocktail. While this cocktail packs a wallop, I highly recommend it for those that are looking to expand their pallet outside of spritzers or Tiki. I also recommend upping the gin to even out the sweetness.
3/4 oz. Gin (I recommend 1 full oz.)
3/4 oz. Green Chartreuse
3/4 oz. Maraschino Liqueur
3/4 oz. Fresh Lime Juice
Combine all ingredients in a shaker with ice. Shake for 10-12 seconds, or until shaker is frosty. Strain into a chilled cocktail glass. Garnish with a cherry.
Seth and Jamal from the Thanks for Coming podcast joins us and are out of control. Melissa fills us in on the glamorous history of the chocolate martini and its Hollywood roots. Aimee covers a brief history of chocolate and its tie to Valentine’s Day. Kate tells us what the hell Nesselrode is and shares another recipe from Betty Crocker’s box.
Welcome to Ep42, where we talk about this history of pizza. Melissa continues her journey into the world of Campari, Aimee gets real defensive about Lunchables, and Kate tells us about a truly disgusting pizza with an all-meat crust!
Welcome to Ep41: Kate’s weird cookie anxiety (aka La Festa di San Silvestro).
Melissa fills us in with a brief history of the popular German holiday beverage, feuerzangenbowle. Aimee talks about the history of Italian New Years, and the feast of Saint Sylvester. Pigs on leashes may be involved. Kate shares another interesting recipe. This time, for lasagna.
Feuerzangenbowle is the featured cocktail for Ep41: Kate’s weird cookie anxiety (aka La Festa di San Silvestro). It is a German mulled wine often consumed during the holiday season and can be found at German Christmas markets. Feuerzangenbowle (pronounced FOY-yer-tsang-en-bowl-eh) translates to fire tongs punch. Want to know more, be sure to check out episode 41!
8 1⁄2 cups dry red wine
3 cinnamon sticks
1 dash ground ginger
1⁄2 lb sugar loaf (sugar cubes can work) *
2 cups brown rum (at least 54% alcohol/108 proof)
Wash the oranges and lemons thoroughly, pat dry and cut into slices or wedges.
In a large pot add red wine, oranges, lemons, cinnamon and cloves. Heat up slowly and do not let the mixture boil.
Remove the pot from heat and place it on a heating surface, stove or flame, that you can serve from (which you can place on the table, like the one you use for Fondue). Add ginger.
Place the sugar loaf above the red wine mixture (about 1 inch above the surface). You can use a special “fire tongs”, which is made for this purpose. You can also a kind of wire netting to place the sugar loaf on.
Soak the sugar loaf with rum and light up the alcohol. The sugar will melt and drip into the wine. Add rum (little by little) to keep the fire burning until the sugar loaf is used up.
After the sugar loaf is used up stir gently and serve. Add lemon or orange wedges as a garnish if desired.
NOTE on equipment: there is a special equipment used in Germany, especially the fire tongs. You can make your own. It is important that the sugar can drop into the wine and that the sugar loaf cannot fall down or that the hot (melted) sugar can drop outside the pot.
* You can make your own zuckerhut by packing damp sugar into the mold of your choice, but it’s a fiddly process that involves drying overnight.
Coquito, also known by some as “Puerto Rican Eggnog” is the featured drink for Episode 40: Medieval Lunchables. I chose a version without eggs, which seems to be hotly debated. It was absolutely delicious so I am at peace with my choices. 🙂
1 (13.5 oz) can coconut milk
4 oz evaporated milk
1 (14 oz) can sweetened condensed milk
2 cups (1 15 oz can) cream of coconut (like Coco Lopez)
1/4 tsp cinnamon
1/8 tsp nutmeg
1 tsp vanilla
1 ½-2 cups Dark Rum (I used Appleton Estate Reserve Jamaican. I saw recipes with both dark or white rum. I went with a gold rum to add more flavor and a bit of funk. Would not recommend a spiced rum. This can also easily be made virgin by omitting the rum altogether and adding some rum extract for that funk.)
Cinnamon sticks for garnish
In a blender, add all the ingredients. Blend on high until mixture is well combined, 1-2 minutes.
Strain if desired, and then transfer to a pitcher or glass bottles and chill for at least 4 hours, or until you are ready to serve. Shake or stir before serving.
Welcome to Episode 39: He was a ROGUE Scholar (Saint Vincent of Saragossa), Melissa fills us in with a brief history of the use of wine in cocktails. Aimee tells us about the life and legacy of Saint Vincent of Saragossa, the patron saint of wine, and how he was hardcore AF. Kate debuts her new segment where she talks to us about some exciting recipes from years past.
Sbagliato means “messed up” or “mistaken” in Italian. While the exact origins of this Negroni variation are unknown, the story is that this was simply a mistake by a bartender when they added sparkling wine instead of gin.
1 oz. Campari
1 oz. Sweet Vermouth
1 oz. Sparkling Wine of your choice
Add Campari and Sweet Vermouth to a glass with ice. Top with sparkling wine. That’s it!