No Garnish No Garnish

We drink the Purple Rain, Raspberry Beret and Sexy Mocha F**ker and talk all things Prince ☔🕺🎸✨💋🎵💜



Raspberry Beret

3-4 Fresh Raspberries
2 oz White Rum
1/2 oz Simple Syrup
1/4 oz Lemon Juice
1/4 oz Raspberry Liqueur

Muddle the raspberries in a shaker, add other ingredients and ice, shake well and double strain into a chilled coupe glass, garnish with more fresh raspberries.


Sexy Mocha F**ker

1 oz Dark Jamaican Rum
3/4 oz Coffee Liqueur
1/2 oz Whipped Cream Vodka
2 Dashes of Chocolate Bitters

Build in glass over a large ice cube.


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We drink atomic cocktails and talk Fallout, bomb parties, Miss Atomic Blast and surprisingly affordable bunker options. It's the end of the world as we know it, and we feel....fine? 😳


 
90 Seconds to Midnight (The Atomic Cocktail revisited)

3/4 oz Aged Jamaican Rum
3/4 oz Cognac
1 Teaspoon Oolong Demerara Syrup**

Shake above ingredients with ice, strain into a chilled cocktail glass and top with Champagne or Prosecco. No Garnish. 
 
**Oolong Demerara Syrup: Combine 1 cup demerara sugar and 1/2 cup water in a pan on a low heat, stirring until sugar is dissolved. Once sugar has dissolved, add 1 Oolong teabag, steep over low heat for 5 minutes to infuse. Do not boil. Remove teabag, bottle syrup and keep in fridge. Lasts a couple of weeks, if not longer. 
 


Thermal Shadow

1 oz Spiced Rum
1 oz Chinotto Liqueur
1/2 oz Blanco Tequila
5 oz Chinotto Soda
1/4 oz Fresh Lemon Juice

Add ingredients to an ice filled highball glass, top with Ginger Ale and stir to combine. Garnish with a Maraschino Cherry and a distressed cocktail umbrella


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Listener requests, Aunt Roberta, the only cocktails you need to know and every story ever told...



Mango Chutney Rum Sidecar

1 Barspoon Premium Mango Chutney
2 oz Aged Rum
3/4 oz Fresh Lemon Juice
3/4 oz Grand Marnier
1 Barspoon Simple Syrup (optional)

Shake all ingredients with ice, strain into a cocktail glass rimmed with Cinnamon Sugar.

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We drink the Dirty Weekend and the Last Vacation and talk summer holidays, crabbing and baby chainsaws...



Dirty Weekend

3/4 oz Gin
3/4 oz Blanco Vermouth
3/4 oz Luxardo Bitter Bianco
2 Barspoons Olive Brine
2 Dashes Olive Bitters
2 oz Fever Tree Mediterranean Tonic Water
Top with Soda Water

Build in highball glass with ice, garnish with expressed Lemon Zest and Olives



Last Vacation

1 oz Gold Rum
1 oz White Rum
1/2 oz Fresh Lime Juice
1/2 oz White Grapefruit Juice
3/4 oz Cinnamon Syrup
1 Barspoon Maraschino Liqueur
2 oz Brewdog Elvis Juice or other Grapefruit IPA

Add all ingredients except the IPA to a shaker with ice and shake briefly to chill and combine. Add the IPA to a highball glass and then add the contents of the shaker including the ice. Stir to combine, top with more ice and garnish with a Cinnamon Stick and Grapefruit Wedge.



Episode artwork by Lawrence Elwick - https://www.lawrenceelwick.com

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We drink the Lounge Lizard and the Harvey Wallbanger, talk lounge music and Changing Rooms, and play 'Is it a cocktail or a pillow and duvet set designed by Laurence Llewelyn-Bowen?'

7th Floor Tango (Lounge version) by Look.Up
https://lookupsounds.bandcamp.com/
https://open.spotify.com/artist/1UA4zUYx00m824vDi5j5og?si=BwbO9VRaS46opk00jeoPUQ



Lounge Lizard

1 1/2 oz Dark Rum
1/2 oz Amaretto
Cola

Build in an ice filled large rocks or highball glass, garnish with a wedge of Lime and a Maraschino Cherry

For a Sophisticated Lounge Lizard try 1oz Stambecco and 1oz Dark Rum as the base.



Harvey Wallbanger

1 oz Vodka
1/2 oz Galliano or other Vanilla Liqueur
6 oz Fresh Orange Juice

Build in tall ice filled glass, garnish with a slice of Orange and a Maraschino Cherry

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Big Things (they're a thing), pineapples, stardom and leather pants...


Gilda

2 oz Blanco Tequila 
1/2 oz Fresh Pineapple Juice
1/2 oz Fresh Lime Juice
1/2 oz Cinnamon Syrup

Shake all ingredients with ice, strain into a chilled cocktail glass. No garnish.


Pineapple Freight

1 1/2 oz Pineapple Rum
3/4 oz Velvet Falernum
3/4 oz Benedictine
3/4 oz Fresh Lime Juice

Whip shake all ingredients with a little pebble ice, strain into a highball glass filed with pebble ice, float 2 dashes of Angostura butter and garnish with a Pineapple wedge and sprig of Mint.


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