Welcome to Episode 34: Some f’ckn idiot named Wigglesworth (aka How the U.S. F’d Hawaii Part II). In this episode we continue our discussion on Hawaii, but switch our focus to the Dole fruit company and pineapples.
Melissa mixed up the crowd-pleasing Barnstormer’s Cider while Aimee dropped some knoweldge about the true and horrific history of Thanksgiving that traces follows the American holiday from genocide to propaganda. Listen to this episode while enjoying your Thanksgiving meals to ensure arguments and hurt feelings.
The Drunk Dish Maple Sour is the featured drink in Episode 16 “Maple Syrup Mafia”. This is a standard whiskey sour with a few tweaks. Extra citrus, cardamon bitters, and a dash of cinnamon make this a great fall cocktail.
Ingredients: 2 oz. Bourbon (We used Bulleit Bourbon) 1 oz. Fresh Lemon Juice 1 oz. Fresh Lime Juice 1/2 – 1 oz. Maple Syrup (We used NH made Ben’s Sugar Shack) 4 Drops Cardamom Bitters 2 tbsp. Aquafaba (or 1 egg white)* Dash of Cinnamon to top
Directions: 1. Place aquafaba (or egg white) in a cocktail shaker; dry shake (without ice) vigorously 20 to 30 seconds to aerate. 2. Add whiskey, lemon juice, lime juice, and maple syrup; fill shaker with ice. Shake vigorously for 1 minute. 3. Place one large ice cube into a rocks glass; strain whiskey sour over ice. Top foam with a dash of cinnamon. Garnish with cherries if desired.
*Aquafaba is the canning liquid from canned chickpeas. This is great way to create a cocktail foam without the use of eggs, which I prefer. If you decide to use egg white, be sure to top with cinnamon and maybe a drop or two of cardamom bitters to hide the “wet dog smell” that can come from egg based cocktail foam.
In episode 15 we discussed all things Halloween! We at Drunk Dish all agree that Halloween is the best time of year, so to honor it we discuss its pagan roots, modern day celebrations, and the food that the holiday has inspired over the years. Melissa commits to trying “soul cakes.” We learn how bobbing for apples started as a match-making game, and we enjoyed the “La Llorona” cocktails that Melissa mixed up for us. We share ghost stories and, Aimee brands the skeptic of the group – Melissa – as a “Scully.” Listen below or on your preferred podcasting platform.
The Pusser’s Painkiller cocktail will be the featured cocktail on our upcoming episode “UnRedline My Heart” (Redlining and Food Deserts). This week you get a twofer! We’ve provided the traditional cocktail recipe along with a variation that we came up with to help us through these hot summer days. Tune in to hear the history behind this tiki bar classic.
Traditional Pusser’s Painkiller
Ingredients: Pusser’s Rum to taste (2, 3, or 4 oz.) 4 oz. Pineapple Juice 1 oz. Orange Juice 1 oz. Cream of Coconut Grated Nutmeg
Directions: Add liquid ingredients to a cocktail shaker and shake vigorously. Pour into a big glass or goblet filled with ice. Grate fresh nutmeg on top and enjoy!
Drunk Dish’s Frozen Pusser’s Painkiller
Ingredients: 3 or 4 oz. Pusser’s Rum 5 oz. Pineapple Orange Juice 1 oz. Cream of Coconut (Ice dilutes this a bit, so if you want it sweeter, add 2 oz. of Cream of Coconut, but be careful, that stuff is sweet!) A couple tiny drops of Almond Extract 1 c. Ice Grated Nutmeg
Directions: Combine all ingredients (except the nutmeg) in a high powered blender. Blend to desired consistency. Pour into a glass of your choice and top with grated nutmeg.
Hopefully you’ve listened to Episode 6 of Drunk Dish were we throw back a couple of these beverages. If you haven’t, make yourself a cocktail and click here to listen!
Off the Wall: This cocktail was created by Mel Albaladejo, a bartender at the Stonewall Inn, in Greenwich Village, NYC.
Ingredients 1 1/2 oz. Stoli Cucumber 1/2 oz. pomegranate juice 1/2 oz. simple syrup 1/2 oz. lime juice fresh ginger 4 fresh mint leaves 6 grinder shakes white peppercorn
Directions 1. Add all the ingredients (except mint) into a shaker. Muddle fresh ginger. 2. Add mint and ice, then shake until chilled. 3. Pour into a coupe glass. Garnish with mint leaves, cucumber, and sugared ginger.
If you haven’t already listened to our 5th episode, find it here!
For the Spiced Cranberry Cordial: 3 cinnamon sticks, broken in half 2 whole star anise pods 5 cardamom pods 3 whole cloves 1 cup (240ml) water 2 cups (400g) sugar Peel of one orange (use a vegetable peeler to remove zest only) 2 cups (225g) fresh cranberries 1 cup (240ml) fresh juice from about 8 limes 3/4 teaspoon (3g) kosher salt
For the Cocktail Mix (8 Servings): 1 cup (240ml) Spiced Cranberry Cordial 1 cup (240ml) freshly squeezed juice from 2 pink grapefruits 1 1/2 cups (360ml) London Dry gin
To Serve: 1 bottle (750ml) chilled sparkling wine, to top Fresh cranberries threaded on cocktail picks, for garnish
For the Spiced Cranberry Cordial: Add cinnamon sticks, star anise, cardamom, and cloves to a saucepan and toast over medium heat, shaking pan frequently, until fragrant; make sure not to let them burn. Add water, sugar, orange peel, cranberries, lime juice, and salt and stir over medium-high heat until sugar dissolves. Bring to a simmer and cook, using a wooden spoon to smash fruit against side of pan, until all of the cranberries have popped. Remove from heat and let cool completely, 1 to 2 hours. Strain through a fine-mesh strainer into a resealable container. Cordial can be kept up to 3 weeks in the refrigerator.
For the Cocktail Mix: Up to 2 hours before serving, mix cordial, grapefruit juice, and gin in a pitcher, bottle, or resealable container. Use immediately or store up to 2 hours in the refrigerator. Cocktail mix makes 8 servings; feel free to double the recipe.
For Each Cocktail: Fill a Collins glass with ice and add 3 1/2 ounces (105ml) Cocktail Mix and 2 ounces (60ml) chilled sparkling wine. Stir gently and garnish with skewered cranberries.