Recipe: Pimm’s Cup (w/ homemade jalapeno ginger beer)

Recipe: Pimm’s Cup (w/ homemade jalapeno ginger beer)

Ingredients:

2 oz. Pimm’s No. 1

1 oz. London Dry Gin (preferably Plymouth)

3/4 oz Fresh lemon juice

Jalapeno Ginger Beer*

Garnish: Cucumber Slices, Strawberry, and Mint

Instructions:

  1. Add Pimm’s No. 1 and gin to a glass filled with ice.
  2. Top with ginger beer*.
  3. Garnish with cucumber slices, strawberry, and mint.

*You can find the ginger beer recipe here.

Recipe: All-American Dumpster Fire Punch

Recipe: All-American Dumpster Fire Punch

The All-American Dumpster Fire Punch is the featured cocktail in Episode 25 “Diners, Drive-Ins, and All-American Dumpster Fires” aka “Diners and American Politics”. This drink is a crowd-pleaser that can be altered to fit your specific guests’ tastes. Make a big batch and be sure to serve it in red solo cups. It’s the American way!

This recipe serves to, be sure to scale as appropriate. Be careful with this one. It will knock you on your ass and not even help with the medical bills (just like America)!

Ingredients:
4 oz. White Rum
4 oz. Vodka
2 oz. Blue Curacao
2 oz. Peach Schnapps
2 oz. Cranberry Juice
2 oz. Orange Juice
Sprite to top (alternatively, use soda water/seltzer if you think this will be too sweet, it was for me and soda water made all the difference)

Directions:
Combine all ingredients, except the bubbly, in a pitcher or punch bowl. Distribute evenly in red solo cups. Top with Sprite.

Enjoy!

Recipe: Mama Fuckin’ Lychee

Recipe: Mama Fuckin’ Lychee

Mama Fuckin’ Lychee is the featured cocktail of episode 24 “Melissa Made Herself a Margarita”. It is named in honor of Amanda Jacobson from the Wine and Crime podcast.

The recipe below differs slightly from the one made in the episode. I improved it by blending it with ice and removing the straining step.

Ingredients:
2 oz. Rum (we used Appleton Estate)
1 oz. Cherry Brandy
1/2 oz. Fresh Lemon Juice
1/4-1/2 oz. Maraschino Liqueur (we used Luxardo)
1/4 oz. Lychee Syrup, if canned (if not canned use Agave)
3 Lychee Fruit
2 small handfuls of ice

Directions:
Combine all ingredients in a high powered blender. Blend until smooth and pour into a glass. Garnish with a lychee fruit and maraschino cherry.
Enjoy!

Recipe: Alaskan Iced Tea

Recipe: Alaskan Iced Tea

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!

Glass from Godinger. Straw from Surfside Sips.

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!

Glass from Godinger. Straw from Surfside Sips.
Recipe: Bananas Foster Cocktail

Recipe: Bananas Foster Cocktail

The Bananas Foster cocktail is the featured drink for episode 21 “Adult Horse Girl Energy”. This cocktail was created by Johnny Swet at JIMMY at the James, New York City.
We recommend using a stronger banana liqueur like 99 Bananas or Tempus Fugit Crème de BANANE. We used a cheap banana liqueur and the banana flavor was completely lost in the cocktail. Live and learn!

Ingredients:
2 oz. Aged Rum (we used Appleton Estate Reserve Blend because we are not made of money)
1 oz. Banana Liqueur
.5 oz. Lime Juice
1 tsp. Brown Sugar
2 thick banana chunks

Directions:
1. Muddle the banana chunks with the brown sugar.
2. Add the remaining ingredients and shake with ice until cold.
3. Strain into a rocks glass with ice.
4. Garnish with a thick banana slice that has been sprinkled with sugar and caramelized with a torch.

Enjoy!

Recipe: Barnstormer’s Cider

Recipe: Barnstormer’s Cider

The Barnstormer’s Cider Cocktail is the featured drink in Episode 17 “Colonizers and Cranberry Sauce”. We went absolutely nuts over this cocktail. It’s crisp, refreshing, and perfect for Fall. It also has a fair amount of alcohol so it should definitely be in your emergency kit for family get-togethers.

Ingredients:
1 c. thinly sliced Green, Yellow, and Red Apples
1 Navel Orange, thinly sliced
1 c. Apple Juice
2 tbsp. Fresh Lemon Juice
1/4 c. Brandy (we built this recipe using Tamworth Distillery’s Barnstormer’s Punch Brandy)
22 oz. Hard Cider of your choice (we used North Country Original Press)

Directions:
In a pitcher, combine apples, orange, apple juice, lemon juice, and brandy. Stir and let sit in the refrigerator for at least an hour to chill. Just before serving, add the hard cider. Serve in a tall glass over ice.

Makes 6-8 servings, depending on how thirsty the crowd is. You WILL want seconds.

Recipe: Drunk Dish Maple Sour

Recipe: Drunk Dish Maple Sour

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.

Recipe: La Llorona Cocktail

Recipe: La Llorona Cocktail

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!

Recipe: Peanut Butter Jelly Time (aka The Tootsie Roll)

Recipe: Peanut Butter Jelly Time (aka The Tootsie Roll)

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.

Recipe: The Suffering Bastard

Recipe: The Suffering Bastard

The Suffering Bastard is our featured cocktail for Episode 12: Slightly Ruffled and Really Annoyed (aka Fanta and Nazis).

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!