Ep. 52 The Sarlacc loves a Sazerac

Ep. 52 The Sarlacc loves a Sazerac

Welcome to Episode 52: The Sarlacc loves a Sazerac.

The dishes talk about freed slave Mary Jane Richards and how she used food to be a spy for the Union Army. Melissa shares the history of America’s “oldest” cocktail, the Sazerac.

Shout out to Taylor Cassidy for putting Mary’s story on our radar. Follow her on TikTok https://www.tiktok.com/@taylorcassidyj

The featured drink this episode is the Sazerac.  

DRINK PIC SOON

Ingredients:

  • 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

Directions

  1. Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside.
  2. In a mixing glass, muddle the sugar cube, water and the Peychaud’s and Angostura bitters.
  3. Add the rye and cognac, fill the mixing glass with ice and stir until well-chilled.
  4. 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.

Show Music by Andrew Huang.

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Recipe: Rum Runner

Recipe: Rum Runner

The Rum Runner is the featured cocktail of Episode 48: The Grassy Man of the Knoll.

Ingredients:

  • 1 oz. Pineapple Juice 
  • 1 oz. Orange Juice 
  • 1 oz. Blackberry Liqueur 
  • 1 oz. Banana Liqueur 
  • 1 oz. Light Rum 
  • 1 oz. Dark or Aged Rum 
  • Splash of Grenadine  
  • Garnish (optional): Orange slice and a float of 151 

Directions:

Add all ingredients to a shaker with ice and shake for 12-18 seconds, or until shaker is good and frosty.  

Strain into a chilled glass over ice. You can use any glass you want, but make sure it is at least 10 oz.  

Recipe: Last Word

Recipe: 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.

Ingredients:

  • 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
  • Garnish: cherry

Directions:

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.  

Recipe: The Cardinale

Recipe: The Cardinale

The featured cocktail for Episode 42: Betty Crocker’s Box, is the Negroni variation, the Cardinale. This is part of my pursuit of making myself like Campari. I have to say, this was my favorite Campari cocktail yet. I think it’s working!

Ingredients:

1 oz. Gin 
1 oz. Campari 
1 oz. Dry Vermouth 
Orange peel for garnish

Directions:

Stir the gin, Campari, and vermouth with ice in an Old-Fashioned glass, then garnish with an orange wedge/twist. Enjoy! Easy peasy!

Recipe: The Sunstealer

Recipe: The Sunstealer

The Sunstealer is the featured cocktail of Episode 37: The Oreo Cookie Conspiracy. This cocktail was created by Henry Prendergast at Chicago bar and restaurant, Analogue.

This was a good cocktail, but not one that highlights the Crème de Cacao.

Ingredients:

  • 2 ounces gin
  • 3/4 ounces sweet vermouth, we used Dolan
  • 1/4-ounce Crème de Cacao, white (I realize I took the picture with the wrong type of crème de cacao derp)
  • 1/4-ounce Fernet Branca
  • dash orange bitters
  • Garnish: lemon twist

Steps:

  1. Add all ingredients into a mixing glass with ice cubes.
  2. Stir until mixing glass is frosty.
  3. Strain into a chilled coup.

Enjoy!

Recipe: Blue Hawaiian

Recipe: Blue Hawaiian

The Blue Hawaiian (aka the Swimming Pool) is the featured cocktail of Episode 34: Some f’ckn idiot named Wigglesworth. It is a glorified Piña colada with blue curacao added and it’s delish.

Ingredients:

  • 1 1/2 oz Light rum
  • 3/4 oz Blue curacao
  • 2 oz Pineapple juice
  • 3/4 oz Creme de coconut
  • 1/2 oz Fresh lemon juice

Garnish: Pineapple wedge

Garnish: Cherry or whatever the f’k you want.

Garnish: Cocktail umbrella

Steps:

  1. Add all ingredients into a shaker with ice and shake until well-chilled.
  2. Strain into a Hurricane glass over pebble ice.
  3. Garnish with a pineapple wedge, cherry, and cocktail umbrella. into glass.

Champagne or prosecco can be added to make a sparkling Blue Hawaiian.

Recipe: Upside-Down Martini

Recipe: Upside-Down Martini

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.

Recipe

5-parts dry vermouth (Julia liked Noilly Prat, but I used Dolan)

1-part gin (I used Plymouth)

ice

lemon twist

Ingredients

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.

Recipe: The Bronx Cocktail

Recipe: The Bronx Cocktail

The Bronx Cocktail is the featured drink of Episode 31: The Mark Zuckerberg of Catholicism (aka Saint Anthony of Padua). I really enjoyed this cocktail. It was smooth with just a bit of sweet.

Ingredients

  • 2 oz Gin
  • 1/4 oz Dry vermouth
  • 1/4 oz Sweet vermouth
  • 1 oz Fresh orange juice
  • 1 dash Orange bitters (optional)

Instructions

  1. Add all the ingredients to a shaker and fill with ice.
  2. Shake, and strain into a chilled cocktail glass.
Recipe: Martha Washington’s Punch

Recipe: Martha Washington’s Punch

Martha Washington’s Punch is the featured cocktail fro Episode 30: Too dumb to vote (aka Washington Cake).

Ingredients: 

(original punch bowl recipe)

  • 9 oz Dark Rum
  • 12 oz Appleton Estate Extra 12-Year-Old Rum
  • 6 oz Grand Marnier
  • 9 oz Fresh lemon juice
  • 9 oz Fresh orange juice
  • 9 oz Spiced simple syrup*
  • 6 oz Club soda

(single serving recipe)

  • 1 oz Dark rum
  • 2 oz Appleton Estate Extra 12-Year-Old Rum
  • 1/2 oz Grand Marnier
  • 1/2 oz Fresh lemon juice
  • 1/2 oz Fresh orange juice
  • 1/2 oz Spiced simple syrup*
  • Club soda to fill
  • Garnish: Nutmeg
  • Garnish: Lemon half wheel
  • Garnish: Orange half wheel

Steps:

  1. Add all the ingredients except the club soda to a pitcher or other container and stir to combine.
  2. Refrigerate until cold.
  3. Place a large ice block into a punch bowl (or fill halfway with large ice cubes).
  4. Add the prepared mixture and the club soda and stir.
  5. Garnish with lemon and orange half-wheels and grated nutmeg.

*Spiced Simple Syrup

Ingredients:

  • 1 cup sugar
  • 4 whole black peppercorns
  • 2 whole cloves
  • 1 cinnamon stick
  • 1 star anise
  • 1 strip (2 1/2 inches) orange zest
  • 1 cup water

Directions:

  1. Bring sugar, 1 cup water, the peppercorns, cloves, cinnamon stick, star anise, and zest to a boil in a small saucepan.
  2. Reduce heat, and simmer 5 minutes.
  3. For milder flavor, remove star anise, and discard; simmer 10 minutes more.
  4. Remove from heat.
  5. Let cool completely.
  6. Pour through a sieve into a bowl; discard solids. Syrup can be refrigerated in an airtight container up to 1 month. Syrup can be refrigerated in an airtight container up to 1 month.
Recipe: Mojito

Recipe: Mojito

Cocktail classic the Mojito is the featured cocktail on Episode 29: The Terry Gross of Drunk Dish (aka Sugarcane and Democracy).

Ingredients:

  • 2 oz White rum
  • 3 Mint leaves
  • 3/4 oz Fresh lime juice
  • 1/2 oz Simple syrup
  • Club soda, to top
  • Garnish: Mint sprig
  • Garnish: Lime wheel

Steps:

  1. Lightly muddle the mint in a shaker.
  2. Add the rum, lime juice, simple syrup and ice and give it a brief shake.
  3. Strain into a highball glass over fresh ice.
  4. Top with the club soda.
  5. Garnish with a mint sprig and lime wheel.

Enjoy!