Cocktails!

Haha, Chris, this is brilliant! Valerie and I just finished recording and we talked about how grateful we are that you brought this up. We will definitely start posting the recipes here as they air, and then at the mid-season break we'll publish them in an aesthetically pleasing format. And we'll look forward to hearing how you like the drinks!

Philippa Georgiu

3 oz. green-tea-infused vodka

1 oz. Canton Ginger Liqueur

½ tsp honey

Steep three bags of green tea in a bottle of vodka for two to three hours (or until desired strength). Pour the vodka and the Canton into a cocktail shaker without ice; add the honey and stir until blended; add ice and stir again. Serve without ice in a coupe glass.

Hi Chris! Thank you so much for starting this thread. I'm very excited for you to try our drinks. As per your suggestion, we'll keep recipes listed here in order of their debut on the podcast. Please let us know what you think, or if we ever inspire you to create your own!

Here's my cocktail dedicated to Discovery's fourth episode, "The Butcher's Knife Cares Not for the Lamb's Cry." I've included the exact brands that I used, but please feel free to mix it up! (Pun intended)

The Matriarchs

1 oz. Beach Plum Gin Liqueur (Greenhook Ginsmiths)

1 oz. Gin (Tanqueray or anything that isn't too juniper-heavy)

1/2 oz. Antica Formula Vermouth

1/2 oz. Creme de Violette (Rothman & Winter)

4 dashes Lavender Bitters (Bar Keep Lavender Organic Aromatic Bitters)

Stir over ice. Serve neat. Coupe glass preferred, any glass will do. :)

I just listened to the Matriarchs show today. That one sounds delicious! Alas my bar is not filled out enough to actually try these at the moment…

I hope you enjoyed the episode!

What do you have on hand? Maybe you could create our first listener cocoktail inspired by the show?

I am not much of a mixologist myself; to be honest I created this thread mostly to have something to link a few friends to who are masters of the form!

My mainstay at home is a Manhattan (currently settled on Bulleit bourbon, Cocchi di Torino vermouth, Angostura bitters) and my wife tends to prefer a maragarita or a G&T. Outside of those we don't have a lot of adventurous stuff in the cabinet right now.

I hope your friends enjoy the drinks!

Those mainstays sound lovely. I'm usually a fan of a good, simple drink at the end of the day, and G&Ts are just so darn delicious. Glenn'll share that Manhattan with you, I bet.

Magic to Make the Sanest Man Go Mad

3 parts gin

1 part vodka

½ part Tempus Fugit Crème de Menthe

½ teaspoon of Green Chartreuse

Stir with ice and strain it into a chilled martini glass and serve it with a sprig of mint

In honor of Episode 1.8!

Pahvan Harmony

2 oz. Floki or a grassy scotch whisky

1 Tbsp rosemary syrup

1 oz. Zirbenz

I’m not sure you can get Floki in the States right now, but it’s just so good. In the end, I went with Dun Bheagan’s 8-year lowland scotch. Anything grassy and not to peety will work nicely.

To make the rosemary syrup, combine equal parts water and sugar in a saucepan over low heat, stirring until the sugar is dissolved. Then turn off the heat and add a few sprigs of rosemary, and close the lid. Let steep for 15 minutes, then remove the rosemary and let cool.

To mix the drink, stir all ingredients with ice, and then serve on the rocks with burnt orange peel and a rosemary sprig.

We're making rosemary syrup today, which means we'll be making a Phavan Harmony tonight.

Spore Drive

3 parts Chanterelle-mushroom-infused gin

.33 part Yellow Chartreuse

Absinthe wash

You make the gin by letting a handful of chopped Chanterelle mushrooms soak in half a bottle of gin for about 48 hours. If you don't want to wait 48 hours, you can probably use dried mushrooms and get the same result in about a quarter of that time (but be careful not to overdo it -- you don't want to end up in the Mirror Universe!).

Pairs perfectly with mid-season premiers.

The Defiant

1 sugar cube

3-4 drops green absinthe

2 oz. Standard Wormwood moonshine

2 barspoons of Green Chartreuse

Muddle the sugar cube with the absinthe. Add the moonshine and chartreuse. Stir until the sugar is disolved. Drink neat or on the rocks. The drink gets even better if you let it sit for 15-30 minutes after stirring.

You guys and your absinthey cocktails make me wish I lived closer to PA or NY! Huge absinthe / black licorice fan here!

I am, as usual, a week behind in both the show and the podcast. (Although not as behind as this thread, ha!) When Glenn apologized in advance for a "concept-heavy" cocktail, I laughed out loud, seeing as his previous one involved mushroom-infused gin. I was honestly disappointed when it didn't turn out to be actually served in a fortune cookie as Valerie had promised.

I was also impressed, as a non-expert mixologist, at Glenn's careful distinction between the taste of anise and the taste of licorice.

A well deserved burn, chrissam42!

Glenn’ll have that fortune cookie dream up soon, quickly followed by my newest cocktail (recorded tonight and debuting tomorrow!). Apologies in advance that it doesn’t involve cookies (I always disappoint).

*Goes to eat some fortune cookies only to have Cornwell blow them up*

I'm now caught up with the show, earlier than usual, so I actually got your final joke!!!

Gabriel Lorca

In an Old Fashioned glass, muddle a sugar cube with two drops of water.

Add 1.5 ozs. vodka and 1 oz. black sambuca.

Add two drops of Peychaud's Bitters.

In a second Old Fashioned glass, prepare an absinthe wash; then stir the contents of the first glass with ice and strain into this glass.

Add a lemon peel and a paper fortune for garnish.

Perhaps to impale the lemon peel and fortune, one could use a little plastic sword…

Haha, YES, that's brilliant.

Oooh, harsh. Poor Lorca!