S01E01 - "Qpid"

Drink Recipes

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It's Ship & Planet Time! Here are 12-Drinks we painstakingly selected for you. Cheers!

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  • 50 ml Bacardi - Reserva Superior 8 Year Old
  • 15 ml Benedictine - D.O.M.
  • 15 ml Lillet - Blanc
  • 10 ml Noilly Prat - Original French Dry
  • 4 ml Black Treacle Syrup
  • 1 dash(es) Bob's Vanilla Bitters

  • 1 ounce citrus-flavored vodka
  • ½ ounce sloe gin
  • 1 ounce lime juice
  • ½ ounce simple syrup
  • Ice cubes

Shake the liquid ingredients vigorously with ice and strain into a chilled cocktail glass.


Just pour yourself a glass....dipshit.

  • 1/2 cup water
  • 2 whole cloves
  • 6 juniper berries, crushed
  • Zest of 1/2 lime, removed with a vegetable peeler
  • 2 teaspoons honey
  • 1-inch piece cinnamon stick
  • 1 cup picked-over blackberries
  • 1/4 cup packed light brown sugar, or to taste
  • 2 1/2 cups crushed ice
  • 2 1/2 cups chilled Prosecco or other sparkling wine (about a 750-ml bottle)

In a small saucepan bring water to a boil and remove pan from heat. Add cloves, juniper berries, zest, honey, and cinnamon stick and cool infusion. Pour infusion through a fine sieve into a blender. Add berries, brown sugar, and ice and blend until smooth. Force purée through fine sieve into a small bowl. Purée keeps, covered and chilled, 4 days.

In each of 5 Champagne flutes stir together 3 tablespoons berry purée and 1/2 cup Prosecco. Makes 5 cocktails.

  • 1 oz. Gin
  • 1 oz. Vermouth (Dry)
  • 1 oz. Orange Juice
  • 2 Dashes of Bitters

Pour all ingredients into a shaker with ice. Shake and strain into a chilled martini glass.

  • 1¾ shot Bacardi Superior rum
  • 1¼ shot Berentzen Apple schnapps
  • ¾ shot Rose's lime cordial
  • ½ shot Freshly squeezed lime juice

  • 2 ounces gin
  • 1 ounce Cardamom-Cinnamon Guinness
  • 3/4 ounce Lustau East India sherry
  • Dash of Angostura bitters
  • 1 teaspoon agave nectar
  • 1 large egg white
  • Ice

Pinch of ground cinnamon, for garnish.

  • 5 oz. Brut Champagne
  • 1 oz. Fine Champagne Cognac
  • Superfine Sugar
  • Maraschino Cherry w/ juice

Use a tall dramatic champagne flute as it will heighten the spectacle of the presentation.

Poor a small amount of the cherry juice and superfine sugar in separate shallow dishes just wide enough to dip the rim of the flute. First dip the rim in the juice then quickly in the sugar and immediately righten the glass. If done properly the sugar will melt in the cherry juice and start to drip down the edge of the glass (this is actually a good thing for this cocktail). You might need to practice once or twice until you achieve the perfect effect.

Now carefully pour the cognac into the glass and slowly fill the remainder of the class with champagne.

To complete the garnish slice a cherry in half an then almost in quarters leaving the two parts connected at the top. Slip the cherry on the rim and you have a gruesome but delicious French Guillotini. So off with your head and down the hatch!

  • 1 liter Cognac
  • 1 cup walnut halves
  • 2 tablespoons (1 ounce) Benedictine liqueur
  • 1 dash bitters
  • 1 cup ice cubes plus 1 large cube
  • 1 fresh cherry

* Special equipment: funnel, coffee filter
* Prep: Infused Cognac can be prepped ahead and stored at room temp, covered, up to six months.

Preheat oven to 350°F.

Transfer Cognac to large heatproof pitcher (or mason jar) (reserve Cognac bottle).

Spread walnuts on baking sheet and toast, stirring occasionally, until dark brown, 10 minutes.

Add hot walnuts to pitcher with Cognac and cover with plastic wrap.

Let steep 36 hours, agitating gently every 12 hours.

Line funnel with coffee filter and set over Cognac bottle.

Strain Cognac into bottle, discarding walnuts.

In chilled cocktail shaker, combine 1/4 cup (2 ounces) infused Cognac, Benedictine, bitters, and 1 cup ice.

Stir until well chilled, about 30 seconds.

Strain into 12-ounce double old-fashioned glass and add remaining 1 large cube of ice (or 2-3 smaller ones). Garnish with cherry and serve.

  • 2 cl Tia Maria
  • 1 cl Frangelico
  • 1 cl Baileys Irish Cream
  • 0.5 cl Cream

Layer ingredients over a bar spoon into a shooter glass.
Top with Cream.

  • 3 shots lemonade
  • 1/2 shot vodka
  • 1/2 shot peach schnapps
  • 1/4 shot Canadian whiskey

In a shaker, add ice, lemonade, vodka, peach schnapps and Canadian Whiskey.

Shake it up real well and pour into a tall cocktail glass and enjoy!

  • 6 black peppercorns
  • 1/2 ounce lemon-basil syrup (see below)
  • 1 ounce gin
  • 1 ounce Pimm’s No. 1 Cup
  • 1/2 ounce fresh lemon juice
  • 2 dashes Angostura bitters
  • Tonic water or Fever-Tree Bitter Lemon

Crack the peppercorns in a mortar and pestle, or in a zip top bag, using a hammer. Put them in a cocktail shaker with the cucumber slices and lemon-basil syrup and muddle until the cucumber slices are completely broken down into a pulp.

Fill the shaker halfway up with ice, then add the gin, Pimm’s, lemon juice, and bitters. Shake the mixture until very cold, then pour through a cocktail strainer into a tall glass filled with ice. Top with tonic water or Bitter Lemon, add a cucumber slice and basil leaf as a garnish, and grind a bit of black pepper over the top.

* To make the lemon-basil syrup, wash and dry 6 large basil leaves. Put them in a small saucepan with 1/2 cup (100 g) sugar and 1/2 cup (125 ml) water, and add the zest of one lemon (unsprayed). Heat the mixture, pressing the basil with the back of a spoon as you heat the syrup, stirring a bit, to encourage the leaves to release their flavor and the sugar to dissolve.

As soon as the syrup just begins to boil, remove from heat and let cool completely. Once cool, strain the syrup into a jar and refrigerate until ready to use. The lemon-basil syrup will keep for up to one month. Makes about 3/4 cup (180 ml.).

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