The Upside-Down Martini is featured in Episode 32: Kill your idols (aka Julia Child). It was a favorite of Julia’s, and some say she even invented it. I know one thing, this really turned me on to Dry Vermouth and I’ve been drinking Upside-Down Martinis and Vermouth spritzers ever since. 😉
And for the love of God people, PUT YOUR VERMOUTH IN THE REFRIGERATOR.
5-parts dry vermouth (Julia liked Noilly Prat, but I used Dolan)
1-part gin (I used Plymouth)
In a white wine glass filled with ice (or not, your call) stir together the gin and vermouth. Garnish with a twist of lemon and toast to something fancy.
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!
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.
The Suffering Bastard 1 oz. Bourbon or Brandy (We used NH made Smoky Quartz Small Batch Bourbon) 1 oz. London Dry Gin (We used Sipsmith) 1/2 oz. Fresh Lime Juice 2 dashes angostura bitters Ginger Ale (We used Fever Tree) Mint to garnish
Combine all ingredients except the ginger ale in a shaker with ice and shake. Poor into a glass over ice, top with ginger ale. Enjoy!
The Bee’s Knees cocktail will be the featured cocktail on our upcoming episode “Disgusting Salads, Depressing Times” (aka Congealed Salads and the Depression). Tune in to hear the history behind this sweetly named prohibition era concoction.
2 oz. Gin (We used Tamworth Distilling’s Tamworth Garden White Mountain Gin. I chose this because the strong herbal and floral notes really push through the sweetness of this drink.)
3/4 oz. Honey Syrup (recipe below)
1/2 oz. Fresh Lemon Juice
Combine all ingredients with ice in a cocktail shaker. Shake vigorously until all ingredients are combined and the shaker has become frosty. Strain into a cocktail glass.
Simple Honey Syrup Recipe
3 Parts Honey (We used NH made Ben’s Sugar Shack Honey)
1 Part Water
Instructions: Combine all ingredients in a saucepan and hear on low. Continue to stir and warm until honey is fully incorporated. Remove from heat and allow to cool. Pour into a bottle with a tight sealing lid and store in the refrigerator.