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!
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!
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!
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.
The Pusser’s Painkiller cocktail will be the featured cocktail on our upcoming episode “UnRedline My Heart” (Redlining and Food Deserts). This week you get a twofer! We’ve provided the traditional cocktail recipe along with a variation that we came up with to help us through these hot summer days. Tune in to hear the history behind this tiki bar classic.
Traditional Pusser’s Painkiller
Ingredients: Pusser’s Rum to taste (2, 3, or 4 oz.) 4 oz. Pineapple Juice 1 oz. Orange Juice 1 oz. Cream of Coconut Grated Nutmeg
Directions: Add liquid ingredients to a cocktail shaker and shake vigorously. Pour into a big glass or goblet filled with ice. Grate fresh nutmeg on top and enjoy!
Drunk Dish’s Frozen Pusser’s Painkiller
Ingredients: 3 or 4 oz. Pusser’s Rum 5 oz. Pineapple Orange Juice 1 oz. Cream of Coconut (Ice dilutes this a bit, so if you want it sweeter, add 2 oz. of Cream of Coconut, but be careful, that stuff is sweet!) A couple tiny drops of Almond Extract 1 c. Ice Grated Nutmeg
Directions: Combine all ingredients (except the nutmeg) in a high powered blender. Blend to desired consistency. Pour into a glass of your choice and top with grated nutmeg.