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: Bali Pimm’s

Recipe: Bali Pimm’s

The Bali Pimm’s cocktail is featured in Episode 22. I got the blueprint for this drink from an article about the best cocktails in Bali, Indonesia. This particular drink was invented and is served at the Potato Head Beach Club. The listing did not include the recipe, just the main ingredients. This is what I came up with and it was pretty heckin delicious.

Glass from Godinger. Straw from Surfside Sips.

Ingredients:
1 oz. Pimm’s No 1
1 oz. Lemongrass Infused Gin
2 oz. Ginger Beer
2 oz. Pineapple Tepache
1 oz. Fresh Passion fruit, strained
1/4-1/2 oz. Simple Syrup (optional)
Tropical fruit and flowers to garnish

Directions:
1. Combine Pimm’s, gin, passion fruit, and tepache (unless yours is very bubbly, then add when you add the ginger beer)
2. Shake with ice 8-10 seconds. Strain into Hurricane or Collin’s glass filled with crushed ice.
3. Top with ginger beer and garnish.

Recipe: Tepache

Recipe: Tepache

We utilize tepache in our drink for episode 22, the Bali Pimm’s. Tepache is a Mexican fermented pineapple beverage. It is sweetened with either piloncillo or brown sugar. This is a great way to dip your toes in the warm, funky waters of fermentation. It was super easy to do and is pretty delicious. It is traditionally served over ice or mixed with beer.

Ingredients:
These are merely suggestions. A tepache really only need sugar and pineapple. The rest is up to you!

1-gallon water
1 large cone a piloncillo (about 1 lb., or 1 lb. brown sugar)
1 whole ripe fresh pineapple
1 cinnamon stick
2 in. chuck ginger
1-2 jalapenos

Directions:
1. Heat water in a large pot until it boils. Take off the heat and add the sugar. Stir until dissolved.
2. Prep the pineapple. Cut the crown off and discard. Gently wash the outside of the pineapple to remove any dirt our bugs. If possible, get an organic pineapple and only briefly rinse off. There are good bacteria on the outside that will help with the fermentation, so we don’t want to wash all the off.
3. Cut the pineapple into chunks, with the peel on. Discard the core as it can make your tepache bitter.
4. Transfer the sugar water and all your ingredients into whatever vessel you will be doing the fermentation in. Stir to combine. Cover the container with a dishtowel, cheesecloth, loose lid, or fermentation lid. You want to protect it from anything getting in it, but you also want it to breath.
5. Wait 24 to 36 hours, and check. If you see frothy white foam on the surface of the liquid then you have fermentation! You can drink it as is or let it ferment another day or two. If you don’t see any white foam, cover it and leave for another 24 hours. The fermentation will vary based on a lot of different factors like sugar content, how ripe the pineapple was, temperature, and others.
6. Once you have reached your preferred level of fermentation, strain out the solids and transfer the liquid to its final receptacle and refrigerate.

Refrigerate tepache will keep for up to a month, and slowly continue to ferment. How long it keeps is really based on how funky you can handle your beverages. You can also bottle it in carbonation safe bottles and leave it at room temp to continue fermenting and get bubbly.

Before serving, take a test drink. Add more water or sugar to taste. Serve over ice, in beer, or in our case, a Bali Pimm’s cocktail!

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!