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 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 Episode 36: Show us those Squirt pics! (aka Day of the Dead). In this episode, we get unintentionally dirty with some drink history, and Aimee fills us in on Día de los Muertos and some of the holiday’s traditional foods.
The featured drink this episode is La Paloma. You can find the recipe here.
You can find the article by Camper English about the Paloma featured in this episode at www.alcademics.com
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.
In Episode 08: Disgusting Salads, Depressing Times, Melissa tells us how to mix up a delightfully sweet and adorably named prohibition era cocktail, the Bee’s Knees, and manages to spill hers all over her laptop. Kate asks an intriguing food question and no one is surprised by Aimee’s response. And lastly, Aimee tells us all about the horrors that are congealed salads (aka Jell-O Salads, aka Jelly Salads, aka the stuff of nightmares), and how they were born out of necessity during the Great Depression. Listen below, or on your preferred podcasting platform!
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.
This episode Melissa, Kate and Aimee discussed the Kitchen Debate of 1959, McCarthyism, and how Boston Cream Pie helped thaw the Cold War. We ponder the similarities between the leaders of the USSR and US Conservatives, admiring both groups’ abilities to troll opposition. Melissa takes a bold stance on genitalia, and Aimee gives a brief review of “Downton Abbey for Lesbians.” We laughed, we cry-laughed, and of course, we drank.
Our Drink this episode was the Off the Wall cocktail–which led us to briefly dive into the history of Pride and the Stonewall Uprising (we’ll publish the recipe later this week). The recipe for Boston Cream Pie can be found here.
Listen to the full episode on your preferred podcasting service, or check it out below! Feel free to scroll through some of these glorious research photos we compiled.
**We published a post meant to call attention to a vital omission in our episode about the history of Pride. Please read it here***
This recipe is featured in Episode 6 of Drunk Dish (Boston Cream Pie & Communism). This is the very recipe first published by Betty Crocker in 1950.
Cream Filling 2 large eggs 1 1/2 cups milk 1/3 cup granulated sugar 2 tablespoons cornstarch 1/8 teaspoon salt 2 teaspoons vanilla Cake Baking spray with flour to grease pan 1 1/4 cups all-purpose flour or 1 1/2 cups cake flour 1 cup granulated sugar 1/3 cup butter or margarine, room temperature 3/4 cup milk 1 1/2 teaspoons baking powder 1 teaspoon vanilla 1/2 teaspoon salt 1 large egg Chocolate Icing 3 tablespoons butter or margarine 3 oz unsweetened baking chocolate 3 to 4 tablespoons water 1 cup powdered sugar 3/4 teaspoon vanilla
Cream Filling 1. Separate the whites and yolks from two eggs. Beat the yolks with a whisk until well mixed. Stir in the milk for the icing. 2. In a saucepan, stir in the rest of the cream filling ingredients(except for vanilla). Add egg mixture gradually. Cook on medium, stirring constantly until it thickens. Boil and stir for 1 minute, then remove from heat and add in the vanilla extract. Chill between 2 and 24 hours. Cakes 3. Preheat the oven to 350°F. Spray just the bottom of a 9-inch round cake pan with the baking spray. 4. Mix all ingredients for cake until well-mixed. Pour into cake pans. 5. Bake about 35 minutes. Use the toothpick test. Cool cakes for at least 20 minutes on a cooling rack. Wait another hour or so before frosting. Icing 6. Melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally. In a separate container, heat water. Remove chocolate mixture from heat. Stir in the powdered sugar and 3/4 teaspoon vanilla. Stir in 3 tablespoons hot water. Keep adding water until icing is smooth. Assembly 7. This part is tricky. You’ve got to cut the cake horizontally in half. If you have one of those fancy cake cuter things, use it! Otherwise, mark the center with toothpicks around the perimeter of the cake, and use that as a guide while cutting by hand. To split cake horizontally in half, mark middle points around side of cake with toothpicks. 8. Assemble cake as it was cut–with the cut sides on the inside. Spread cream in the middle. 9. Spread glaze to the ends of the cake. Let it drizzle around the edges. 10. Refrigerate whatever you don’t stuff down your gob.