The featured cocktail for Episode 42: Betty Crocker’s Box, is the Negroni variation, the Cardinale. This is part of my pursuit of making myself like Campari. I have to say, this was my favorite Campari cocktail yet. I think it’s working!
1 oz. Gin 1 oz. Campari 1 oz. Dry Vermouth Orange peel for garnish
Stir the gin, Campari, and vermouth with ice in an Old-Fashioned glass, then garnish with an orange wedge/twist. Enjoy! Easy peasy!
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.
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!
The Brown Derby cocktail is the featured drink of “Episode 38: Why are white people”. I ended up really enjoying this drink, even if it took a little bit to grow on me. I also made a variation with gin that was DELISH.
The Brown Derby
1.5 oz Corn Whiskey
1 oz Grapefruit Juice
.5 oz Rosemary Honey Syrup*
Garnish: Rosemary sprig and grapefruit twist
Combine all ingredients in a cocktail shaker with ice. Shake 8-10 seconds or until the shaker is frosty.
Strain in glass over fresh ice.
*Rosemary and Honey Simple Syrup
1 c Water
1 c Honey
Bunch of Fresh Rosemary
Combine honey and water in a pot over medium heat and stir to dissolve honey.
Add the rosemary and cook over low heat for 30 minutes.
Remove to heat and allow to cool completely before straining the mixture to remove the rosemary. Bottle and refrigerate up to 1 month.