Ep. 43: Saffron Toned

Ep. 43: Saffron Toned

Welcome to Ep43, where we talk about how Brexit is affecting food all over the world.

Nicki from the Nicki Needs an Adult podcast joins us! Melissa discovers your new favorite cocktail in a weird beer and champagne cocktail, Nicki fills us in on rotting soybeans, and Kate shares another recipe.

The featured drink this episode is the Black Velvet. You can find the recipe at DrunkDish.com.

Follow Nicki Needs an Adult on Twitter! https://twitter.com/NeedsAdult

Music by Andrew Huang.

Don’t forget to rate and subscribe!

iTunes/Apple

Google

Spotify

Blog: DrunkDish.com

Twitter: @drunkdishpod

Instagram: @drunkdish

Facebook: Drunk Dish Podcast

Email: drunkdishpod@gmail.com

Recipe: Black Velvet

Recipe: Black Velvet

The Black Velvet cocktail is the featured cocktail of Ep.43: Saffron Toned. This is a real easy one for ya’ll. Both myself and Kate thought this cocktail was going to be disgusting, but it was really good! Trust us, and give it a try.

Equal Parts:
Stout (Guinness is traditional)
Sparkling White Wine (Champagne is traditional)

Combine champers and stout in a glass and enjoy!

There are two ways to make this drink. The first is just to mix the two together, as I did in the image above. The other is to layer the stout on top of the champagne. I could not get that to work. I don’t know what’s wrong with me. 😦

Ep40: Medieval Lunchables (aka Christmas Pudding)

Ep40: Medieval Lunchables (aka Christmas Pudding)

Welcome to Ep40: Medieval Lunchables (aka Christmas Pudding).

Melissa fills us in with a brief history of Coquito. Aimee talks about the history of Christmas Pudding, but does not give us a definitive answer on WHAT pudding is. Kate shares an interesting recipe.

The featured drink this episode is Coquito. You can find the recipe at DrunkDish.com.

There were some technical difficulties this episode, so we apologize in advance for the sound quality. 

Music by Andrew Huang.

Don’t forget to rate and subscribe!

iTunes/Apple

Google

Spotify

Blog: DrunkDish.com

Twitter: @drunkdishpod

Instagram: @drunkdish

Facebook: Drunk Dish Podcast

Email: drunkdishpod@gmail.com

Episode 35: Accordion Post-It Notes give me anxiety (aka Johnny Appleseed)

Episode 35: Accordion Post-It Notes give me anxiety (aka Johnny Appleseed)

Episode 35: Accordion Post-It Notes give me anxiety (aka Johnny Appleseed) is live now! In this episode, Melissa loses internet about 50 times, we talk about Johnny Appleseed and his true legacy as a religious zealot and schemer. He definitely banged those apples, right?

INSERT SPOTIFY LINK

Bonus discussion about Babish Culinary University and Sohla El-Waylly’s new show!

Warning: Long alien/UFO sidebar, you’re welcome (^o^)

The featured drink this episode is Apple & Pear Sangria. Get the recipe HERE.

Music by Andrew Huang.

Don’t forget to rate and subscribe!

iTunes/Apple

Google

Spotify

Blog: DrunkDish.com

Twitter: @drunkdishpod

Instagram: @drunkdish

Facebook: Drunk Dish Podcast

Email: drunkdishpod@gmail.com

Episode 31: The Mark Zuckerberg of Catholicism (aka Saint Anthony of Padua)

Episode 31: The Mark Zuckerberg of Catholicism (aka Saint Anthony of Padua)

Welcome to episode 31 The Mark Zuckerberg of Catholicism (aka St. Anthony of Padua)! Aimee does the wrong homework and tells us about the wrong Saint! It’s OK though because this Saint performed really lame “miracles”. Melissa tells us about a popular “Catholic” cocktail, and also gets real upset about some lemmings.

Stay after the credits for a bonus clip! 😉

The featured drink for episode 31 is the Bronx Cocktail.

Music by Andrew Huang.

Shout out to Surfside Sips for making kick ass reusable glass straws. #addclasswithglass

Don’t forget to rate and subscribe!

iTunes/Apple

Google

Spotify

Blog: DrunkDish.com

Twitter: @drunkdishpod

Instagram: @drunkdish

Facebook: Drunk Dish Podcast

Email: drunkdishpod@gmail.com

Recipe: The Bronx Cocktail

Recipe: The Bronx Cocktail

The Bronx Cocktail is the featured drink of Episode 31: The Mark Zuckerberg of Catholicism (aka Saint Anthony of Padua). I really enjoyed this cocktail. It was smooth with just a bit of sweet.

Ingredients

  • 2 oz Gin
  • 1/4 oz Dry vermouth
  • 1/4 oz Sweet vermouth
  • 1 oz Fresh orange juice
  • 1 dash Orange bitters (optional)

Instructions

  1. Add all the ingredients to a shaker and fill with ice.
  2. Shake, and strain into a chilled cocktail glass.
Recipe: Mojito

Recipe: Mojito

Cocktail classic the Mojito is the featured cocktail on Episode 29: The Terry Gross of Drunk Dish (aka Sugarcane and Democracy).

Ingredients:

  • 2 oz White rum
  • 3 Mint leaves
  • 3/4 oz Fresh lime juice
  • 1/2 oz Simple syrup
  • Club soda, to top
  • Garnish: Mint sprig
  • Garnish: Lime wheel

Steps:

  1. Lightly muddle the mint in a shaker.
  2. Add the rum, lime juice, simple syrup and ice and give it a brief shake.
  3. Strain into a highball glass over fresh ice.
  4. Top with the club soda.
  5. Garnish with a mint sprig and lime wheel.

Enjoy!

Episode 28: He looks like Emo Philips (aka the history of canning part II)

Episode 28: He looks like Emo Philips (aka the history of canning part II)

In this episode Aimee continues to tell us about the history of canning and how it impacted the industrial revolution.  

Break audio from Bon Appetit – It’s Alive “Brad Makes Fermented Hot Sauce”

Music by Andrew Huang.

Shout out to Surfside Sips for making kick ass reusable glass straws. #addclasswithglass

Amplify black voices and donate to grassroots organizations like:

Unicorn Riot – https://unicornriot.ninja/

Official GoFundMe for George Floyd’s Family – https://www.gofundme.com/f/georgefloyd

Reclaim the Block – https://www.reclaimtheblock.org/home

Black Visions Collective – https://www.blackvisionsmn.org/

Don’t forget to rate and subscribe!

iTunes/Apple

Google

Spotify

Blog: DrunkDish.com

Twitter: @drunkdishpod

Instagram: @drunkdish

Facebook: Drunk Dish Podcast

Email: drunkdishpod@gmail.com

Recipe: Pimm’s Cup (w/ homemade jalapeno ginger beer)

Recipe: Pimm’s Cup (w/ homemade jalapeno ginger beer)

Ingredients:

2 oz. Pimm’s No. 1

1 oz. London Dry Gin (preferably Plymouth)

3/4 oz Fresh lemon juice

Jalapeno Ginger Beer*

Garnish: Cucumber Slices, Strawberry, and Mint

Instructions:

  1. Add Pimm’s No. 1 and gin to a glass filled with ice.
  2. Top with ginger beer*.
  3. Garnish with cucumber slices, strawberry, and mint.

*You can find the ginger beer recipe here.

Recipe: Jalapeno Ginger Beer

Recipe: Jalapeno Ginger Beer

Ingredients:

300g Granulated White Sugar

500g Fresh Ginger, cut up into large chunks and lightly crushed

1-2 Jalapenos, cut in half, seeds and ribs left in

12c Water (filtered is best, but if you have great tap water where you live, go ahead and use it)

Instructions:

  1. Combine water and sugar in a fermenting jar (preferably with an air lock, if you do not have this, you will have to open your jar daily to release excess gas to avoid pressure build up). Shake to mostly dissolve the sugar.
  2. Add ginger and jalapenos to the jar and stir/shake to combine.
  3. Store in a cool, dry place, out of the wat, for at least a week. You can do this first stage of fermentation for up to two weeks.
  4. Strain the ginger beer into a bowl and then transfer to carbonation safe bottles. Store for the second fermentation, a week minimum. This will create gas and carbonate your beer.
  5. After the second fermentation, your done! Store in the refrigerator.