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 Ep49. In this episode, Aimee needed a bit of a break to grade all the papers ever, so Melissa gets to realize her true crime podcast dreams while we cover the Glico-Morinaga Case, also known as the “Monster with 21 Faces” case. This 37-year-old unsolved case involves many of Japans largest food companies.
The featured cocktail this episode is one of Melissa’s creation.
Drunk Dish Cocktail
1 oz. gin
1 oz. Vodka
3/4 oz. Elderflower Liqueur
Juice of half a lemon
3 tbs Aquafaba (or one egg white)
3 dashes of Peychaud’s bitters
Put all ingredients in a cocktail shaker and dry shake. Add ice. Shake well. Strain into a chilled coupe.
This episode recipe is for Sukiyaki, a Japanese hotpot dish. This was found in the International Favorites section of 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 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.
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.
Coquito, also known by some as “Puerto Rican Eggnog” is the featured drink for Episode 40: Medieval Lunchables. I chose a version without eggs, which seems to be hotly debated. It was absolutely delicious so I am at peace with my choices. 🙂
1 (13.5 oz) can coconut milk
4 oz evaporated milk
1 (14 oz) can sweetened condensed milk
2 cups (1 15 oz can) cream of coconut (like Coco Lopez)
1/4 tsp cinnamon
1/8 tsp nutmeg
1 tsp vanilla
1 ½-2 cups Dark Rum (I used Appleton Estate Reserve Jamaican. I saw recipes with both dark or white rum. I went with a gold rum to add more flavor and a bit of funk. Would not recommend a spiced rum. This can also easily be made virgin by omitting the rum altogether and adding some rum extract for that funk.)
Cinnamon sticks for garnish
In a blender, add all the ingredients. Blend on high until mixture is well combined, 1-2 minutes.
Strain if desired, and then transfer to a pitcher or glass bottles and chill for at least 4 hours, or until you are ready to serve. Shake or stir before serving.
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.
Welcome to episode 33: I hate everything about this Part I (aka How the U.S. F’d Hawaii).
In this episode we begin our discussion with the rise of the sugar cane industry in Hawaii and their political structure at the time. Join us next week for Part II where we discuss the pineapple industry.
The featured drink for this episode is the delicious tiki classic, the Blue Hawaii (not to be confused with the Blue Hawaiian).
Music by Andrew Huang.
Shout out to Surfside Sips for making kick ass reusable glass straws. #addclasswithglass