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.
Welcome to Episode 50: Reverse Poltergeist! This very special episode was recorded live on Twitch. As such, the dishes interact with the chat quite a bit. The dishes talk the history of Cinco de Mayo and get pretty pickled (especially Melissa).
The featured drink this episode is the Classic Margarita.
2 oz. Tequila 1 oz. Cointreau 1.5 oz. Fresh Lime Juice Optional: ¼-½ oz. (or up to your taste level) Simple Syrup Optional: Margarita salt for the rim of the glass
Run lime wedge around the outer rims of 2 rocks glasses and dip rims in salt. Set aside.
In a cocktail shaker, combine tequila, Cointreau, and lime juice (and simple syrup if using). Fill with ice and shake until thoroughly chilled, about 15 seconds (the bottom of a metal shaker should frost over).
Fill glass with fresh ice and strain margarita into it.
This episode’s recipe is Mexicali Chicken from Betty Crocker’s Box.
Welcome to Ep48. In this episode, the dishes finally talk about Betty Crocker. Melissa enlightens us with an extremely brief history of the Rum Runner cocktail, and Kate shares another recipe from Betty Crocker’s box.
The featured drink this episode is the Rum Runner.
This episode’s recipe was an Olive Surprise Roast.
Welcome to Ep46, where we’ve officially dealt with 365 days of pandemic bullshit! In this episode, Melissa shared a very brief history of vodka in the United States, and Aimee talks about the history of potatoes. Kates shares a recipe from Betty Crocker’s box for some party potates.
The featured drink this episode is the Vodka Martini.
2 ½ oz. vodka
½ oz. dry vermouth
Garnish: Green olive or strip lemon zest removed with a peeler
Pour the vodka and vermouth into a mixing glass or cocktail shaker (preferably chilled) filled with ice. Stir vigorously, about 20 seconds, until well chilled. Strain into a chilled martini glass, garnish with olive or lemon peel and serve.
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.
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 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.
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!