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!
8 1⁄2 cups dry red wine
3 cinnamon sticks
1 dash ground ginger
1⁄2 lb sugar loaf (sugar cubes can work) *
2 cups brown rum (at least 54% alcohol/108 proof)
Wash the oranges and lemons thoroughly, pat dry and cut into slices or wedges.
In a large pot add red wine, oranges, lemons, cinnamon and cloves. Heat up slowly and do not let the mixture boil.
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.
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.
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.
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.
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. 🙂
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.
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.