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!
In this episode we learn about the history of nutmeg and the Banda Islands in Indonesia. Per usual, white people show up and ruin everything. Unlike most of our stories, however, there’s a somewhat happy ending.
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.
Melissa blows everyone’s mind in Episode 20 by introducing Aimee & Kate to Milk Punch and the process behind making it- a drink that sounds disgusting but is actually delicious. Aimee, meanwhile, shares the history of American Cheese, and a dish that sounds disgusting, and is disgusting: Cheese Supper Dish.
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.
In this episode, Aimee and Kate are still salty over Melissa’s prank from our bonus episode (A Very Not Safe For Work Christmas). The two quickly forgive Melissa over several glasses of delicious mulled wine and Aimee fills everyone in on the history of advent calendars.
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.