Mom René joins the sisters on today’s episode and they discuss craft cocktails and the apps (pu-pus) that go along. They have a toast and each share a drink recipe. Cosmopolitan (Lynn & René) and The Master’s drink The Azalea (Nancy) and family favorite The Bullfrog (Kathy). The fishes also discuss Kathy’s hatred of all things onion (except onion rings) and Nancy’s utter disgust at single-portion pickle packaging.
Classic Cosmopolitan
1 1/2 oz Citron Vodka
3/4 oz Cointreau
3/4 oz lime juice, freshly squeezed
1/2 oz cranberry juice cocktail
Skinny Cosmopolitan
2 oz Citron Voka
1 splash of club soda
3/4 oz lime juice, freshly squeezed
Splash cranberry juice
Tim’s Cosmopolitan
2 oz vodka
1 oz Cranberry Juice Cocktail
3/4 oz Triple Sec
3/4 oz lime juice, freshly squeezed
For all variations, First fill a martini glass with ice. Then combine all ingredients over ice in a shaker. Shake vigorously. Discard ice from martini glass and strain drink into glass.
Garnish with an orange twist or peel.
The origin and history of the Cosmopolitan
https://www.flavorman.com/media/drink-origins-the-cosmopolitan
Lynne’s favorite martini glassware:
https://a.co/d/c80wmHz
Peter’s Bullfrog on The Rocks (Makes one pitcher of drinks)
1 can Minutemaid Limeade
12 ounces vodka or gin (1 Minuteman can)
36 ounces water (3 Minuteman cans)
Combine all ingredients. Pour over ice. Serve.
Peter’s Frozen Bullfrog
1 can Minutemaid Limeade, frozen
12 ounces vodka or gin (1 Minuteman can)
Add limeade and vodka to blender jar. Fill jar with ice. Blend until smooth. Serve.
The Improved Azalea
1.5 oz Vodka
.5 oz Luxardo Marashino Liquor
.5 oz grenadine
5 oz lemonade (equal parts lemon juice and simple syrup)
Combine ingredients in an ice-filled shaker. Shake vigorously. Strain into an ice-filled collins glass. Garnish with an orange wheel and maraschino cherry flag.
Jill’s Black Bean & Avocado Dip
2 cans black beans (drain & rinse)
2 cans Green Giant Mexicorn
4 avocados, peeled and diced
3 tomatoes, diced
6 green onions, diced
1 med red onion, diced
1 cup canola oil
1/2 cup white vinegar
2 packets Good Season's Italian dressing (put in dry)
Dice the veggies and mix everything together. This makes a huge amount. You should cut it in half. Sometimes I use a little less oil and less red onion. I like it with Frito scoops.
