Absinthe, to rinse (barely a ¼ oz.) I used Pernod, which sadly, isn’t absinthe, but it is 136 proof!
1 sugar cube (or 1 tsp. sugar)
1/2 teaspoon cold water
3 dashes Peychaud’s bitters
2 dashes Angostura bitters
1 1/4 ounces rye whiskey
1 1/4 ounces cognac
Garnish: lemon peel
Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside.
In a mixing glass, muddle the sugar cube, water and the Peychaud’s and Angostura bitters.
Add the rye and cognac, fill the mixing glass with ice and stir until well-chilled.
Strain into the prepared glass.
This episode’s recipe is the Cucumber Cool Salad (which includes both onions and lime Jell-O) from Betty Crocker’s Box. Find this recipe and cocktail instructions in the episode notes on DrunkDish.com.
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.
The featured cocktail for Episode 44: Nesslerodes, take me home, is the chocolate martini. I said I would never do this drink. Listen to the episode to learn more about why. I include two recipes here. The first is the recipe I made for the recording, which I found way too sweet and pretty heavy, so the next time I made it I altered it a bit to lighten it app but also up the booze, which will also be included below.
Ingredients (original recipe): 1 oz. Vanilla Vodka 1 oz. Creme de Cacao 1 oz. Chocolate Cream Liqueur (like Godiva) .5 oz. Light Cream Chocolate syrup and grate chocolate for garnish
Ingredients (Melissa’s variation): 3/4 oz. Vanilla Vodka 3/4 oz. Vodka 1 oz. Crème de Cacao 1 oz. Chocolate Cream Liqueur Chocolate syrup and grate chocolate for garnish
Directions: Combine all ingredients in a cocktail shaker with a cup of ice. Shake vigorously for 10 seconds and serve straight up in a chilled coupe glass. Optional: swirl chocolate syrup around the inside of the glass and top with shredded chocolate.
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. 😦
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!