Recipe: Rum Runner

Recipe: Rum Runner

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


  • 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 


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: Feuerzangenbowle

Recipe: Feuerzangenbowle

Feuerzangenbowle is the featured cocktail for Ep41: Kate’s weird cookie anxiety (aka La Festa di San Silvestro). It is a German mulled wine often consumed during the holiday season and can be found at German Christmas markets. Feuerzangenbowle (pronounced FOY-yer-tsang-en-bowl-eh) translates to fire tongs punch. Want to know more, be sure to check out episode 41!


2 oranges

2 lemons

8 1⁄2 cups dry red wine

3 cinnamon sticks

5 cloves

1 dash ground ginger

1⁄2 lb sugar loaf (sugar cubes can work) *

2 cups brown rum (at least 54% alcohol/108 proof)


  1. Wash the oranges and lemons thoroughly, pat dry and cut into slices or wedges.
  2. In a large pot add red wine, oranges, lemons, cinnamon and cloves. Heat up slowly and do not let the mixture boil.
  3. Remove the pot from heat and place it on a heating surface, stove or flame, that you can serve from (which you can place on the table, like the one you use for Fondue). Add ginger.
  4. Place the sugar loaf above the red wine mixture (about 1 inch above the surface). You can use a special “fire tongs”, which is made for this purpose. You can also a kind of wire netting to place the sugar loaf on.
  5. Soak the sugar loaf with rum and light up the alcohol. The sugar will melt and drip into the wine. Add rum (little by little) to keep the fire burning until the sugar loaf is used up.
  6. After the sugar loaf is used up stir gently and serve. Add lemon or orange wedges as a garnish if desired.

NOTE on equipment: there is a special equipment used in Germany, especially the fire tongs. You can make your own. It is important that the sugar can drop into the wine and that the sugar loaf cannot fall down or that the hot (melted) sugar can drop outside the pot.

* You can make your own zuckerhut by packing damp sugar into the mold of your choice, but it’s a fiddly process that involves drying overnight.

Recipe: Coquito (Puerto Rican Eggnog)

Recipe: Coquito (Puerto Rican Eggnog)

Coquito, also known by some as “Puerto Rican Eggnog” is the featured drink for Episode 40: Medieval Lunchables. I chose a version without eggs, which seems to be hotly debated. It was absolutely delicious so I am at peace with my choices. 🙂

Ingredients (batch): 

1 (13.5 oz) can coconut milk 

4 oz evaporated milk 

1 (14 oz) can sweetened condensed milk 

2 cups (1 15 oz can) cream of coconut (like Coco Lopez) 

1/4 tsp cinnamon 

1/8 tsp nutmeg 

1 tsp vanilla 

1 ½-2 cups Dark Rum (I used Appleton Estate Reserve Jamaican. I saw recipes with both dark or white rum. I went with a gold rum to add more flavor and a bit of funk. Would not recommend a spiced rum. This can also easily be made virgin by omitting the rum altogether and adding some rum extract for that funk.) 

Cinnamon sticks for garnish 


In a blender, add all the ingredients. Blend on high until mixture is well combined, 1-2 minutes. 

Strain if desired, and then transfer to a pitcher or glass bottles and chill for at least 4 hours, or until you are ready to serve. Shake or stir before serving.  

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).


(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


  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


  • 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


  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).


  • 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


  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.


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.

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

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

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.

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

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!

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

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.


Recipe: Pusser’s Painkiller

Recipe: Pusser’s Painkiller

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.

Drunk Dish Frozen Pusser’s Painkiller along with bottle of Pusser’s Rum and tropical plants

Traditional Pusser’s Painkiller

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

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

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

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.

Recipe: Between the Sheets Cocktail

Recipe: Between the Sheets Cocktail

We featured this cocktail on Episode 03: Graham Crackers & Curbing Sex.


1 ounce Cognac
1 ounce light rum
1 ounce Cointreau
1/2 ounce lemon juice
Garnish: lemon twist


Pour the ingredients into a cocktail shaker with ice.
Shake well.
Strain into a chilled cocktail glass.
Garnish with the lemon twist.