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.
The La Llorona cocktail is featured in Episode 15 “M-m-m-my Llorona”. This is the first cocktail I have ever made with the liquor Pisco, and honestly I love it. Its basically a milder tequila. This drink is packed with citrus (which we all know I love) and gets its spooky colors from black coconut cream and angostura bitters.
La Llorona Cocktail
Ingredients: 3 oz. Pisco 1 oz. Fresh Lime Juice 1 oz. Fresh Lemon Juice 1 Tbsp. Granulated Sugar (the original recipe calls for 1 1/2 tbsp. but that was a bit too sweet for me) 1 tbsp. Coconut Cream Black Food Dye (or color of your choice) Dash of Angostura Bitters
Directions: 1. In a small bowl, combine coconut cream and a few drops of food dye. Stir to combine, and the add a small spoonful of the mixture to the bottom of a glass (if you are adding a sugar rim, do that before this step). 2. In a cocktail shaker filled with ice, combine pisco, lemon and lime juices, and sugar. Cover and shake vigorously for at least 15 seconds. 3. Double strain the mixture into your chosen glass. Top with bitters. Enjoy!
Peanut Butter Jelly Time is the featured cocktail on Episode 13 “The Great Peanut Butter Debate”. This is an odd duck of a cocktail that we made up. The flavors somehow mingle to taste exactly like a Tootsie Roll and nothing like a peanut butter and jelly sandwich. Oops.
Ingredients: 1 oz. Frangelico 1 oz. Chambord 1/2 cup Pomegranate Juice Seltzer to top (we used Polar Yeti Mischief)
Instructions: Combine all ingredients in a shaker except for the seltzer. Shake vigorously until shaker is frosty. Strain into a glass over ice and top with a seltzer of you choice.
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!
4 oz. Bourbon Whiskey 1 tsp. Pure Maple Syrup 2 oz. Apple Cider 1 oz. Ginger Beer
Candied bacon* and mini-waffle for garnish. *Recipe to follow.
Combine all ingredients except the bubbly ginger beer in a glass. Stir to combine. Add ginger beer and garnish with bacon and toasted min-waffle.
Candied Bacon Recipe
Ingredients: Thick Cut Bacon (I used thin since that’s what I had, but thick cut would be better) 1/4 cup Light Brown Sugar 2 tbsp. Pure Maple Syrup 1/2 tsp. Cayenne Pepper
Instructions: 1. Preheat oven to 350 2. Line a baking sheet with foil and insert a wire baking rack and lay out the bacon. 3. Bake in over for 10 minutes on each side. 4. Remove from oven and brush on sugar mixture to one side. 5. Cook for 10 minutes, remove from over and flip bacon, adding sugar mixture to the other side, and bake another 10 minutes or until you reach the desired color. 6. Allow to fully cool and harden before using as a garnish.