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.
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.
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.
Melissa mixed up a #DrunkDishCocktail for this episode: The Drunk Dish Maple Sour. While Aimee and Kate enjoyed the libations, Melissa teaches us what makes a cocktail sour. Afterwards, Aimee shares the story of the Great Maple Syrup Heist of 2012 (our most recent bit of food history we’ve covered) and convinces the other two dishes of the existence of a Maple Syrup Mafia.
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.
In our latest episode, Aimee losses her goddamn mind trying to talk about the indigenous history of peanut butter, Melissa makes up her own cocktail called Peanut Butter Jelly Time, and Kate is back with so many questions. While answering important questions like “Who actually invented peanut butter?” Aimee brings the other dishes down a long and winding path towards the answer, covering peanut farming, slavery, and imperialism. Melissa also reveals one of her deepest peanut butter-fueled desires, and Kate grows very protective over Lord of the Rings lore. The dishes also come to an impasse when they can’t agree on which peanut butter brand reigns supreme.
In Episode 11 Melissa and Aimee discuss Boston cuisine. Because Boston is so big, and Aimee is so lazy, they mostly stick to Boston’s historic North End. Roast beef, fried clams, and cannoli, OH MY! Melissa mixed up a cocktail called Ward 8 and Aimee dug into the rich immigrant history of Boston’s North End. The two once again come to the conclusion that American food would be nothing without immigrant contributions, and Aimee resists Hamilton references without Kate to exchange knowing glances with her.
Listen below, or on your preferred podcasting platform.
Hold on to your social outrage ladies and gents, because this one’s a doozy! In this episode, the ladies discuss redlining, systemic racism, and food deserts. They also mix up a delightfully tropical cocktail (recipe here) and discuss why white racism isn’t a thing.
Listen below or on your preferred podcasting platform. Check out our research, links to more info and more below.
In Episode 09 we discuss how the favorite food of Leslie Knope built America. The legendary history of waffles in America usually starts with Jefferson, but we explore the real back story and how Thomas Jefferson owes most of his culinary reputation to a slave named James Hemings (read more about him here). Aimee and Kate continue to not shut up about Hamilton and Melissa laments how not funny this episode is.
During the recording of this episode, we made The Bourbon Brunch and gagged our way through it. Break audio is “It’s almost breakfast” from Portlandia Season 8. Outro music is “What’d I Miss” from Hamilton performed by Daveed Diggs.
Listen on the link below, or on your preferred platform. Check out our research notes at the bottom of this post!
This episode, we learned so much from the James Hemings Foundation, so please consider checking them out and supporting them in any way you can.