Episode 44: The Breakfast Club

A whole Saturday in detention, facing who they are, and that everyone has struggles, no matter who they are. a brain…and an athlete…and a basket case…a princess…and a criminal.

This week we are diving into our last John Hughes classic, one at the top of a lot of people's favorites. Plus, we are diving headfirst into detention with 5 cocktails, one for each of our characters.

Join us for teen angst, seeing eye to eye, sneaking out of the library, Simple Minds, a cocktail or 5, and a chat about The Breakfast Club.

This week's cocktails come from ChilledMagazine.com!

• 2 oz. Brown Butter Washed Bourbon - We used Elijah Craig
• 1 Egg White
• 1 oz. Cold press Organic Fuji Apple Juice
• 1/2 oz. Cold Press Carrot Juice
• 3/4 oz. Lemon Juice
• Angostura Bitters in Atomizer

Garnish with PB&J Sandwich and Spritz of Angostura Bitters

*On a stove top brown one stick of butter over medium heat. Combine butter with 16oz bourbon in refrigerator overnight. Strain out butter solids.

• Combine all ingredients in shaker tin with ice. Strain into cocktail glass. 

• 1 1/2 oz. Jägermeister Spice
• 1/2 oz. Lemon Juice
• 3/4 oz. Roasted Cauliflower, Almond, Medjool Date Puree*
• 1/4 oz. Cane Syrup
• 1 Whole Egg
• Imperial Stout

Carrot Garnish

*Create puree with equal parts cauliflower, almonds, and dates. Blend to a puree.

• Combine all ingredients in a shaker tin and dry shake. Then add ice and shake. Serve in rocks glass. Top with Imperial Stout and garnish with a carrot. 

• 15 oz. Vodka
• 5 oz. Bonded Apple Brandy
• 5 oz. Coconut Chai Masala Tea
• 3 Cups Cap’n Crunch Cereal Milk Punch*
• Juice from 1 Lemon and 5oz Simple Syrup

White Sprinkles Garnish

*Combine 3 cups Cap'n Crunch with 30oz Whole Milks. Steep for 3 minutes then remove cereal from milk. Heat milk to a simmer and add to other ingredients. After 30 minutes strain liquid from milk curds to get your clear milk punch.

• Serve in collins glass with ice. Top with sprinkles and serve with a straw.

• 1 oz. Rose Petal-infused Vodka
• 1 oz. Grapefruit Caviar
• 1/2 oz. Grapefruit Juice
• 1/2 oz. Fresh Lemon Juice
• Sparkling Rose

Gold Leaf Garnish

• Shake vodka, grapefruit juice, and lemon juice with ice. Strain into champagne flute with a spoon of the caviar. Float sparkling rose.

• 1 1/2 oz. Bruichladdich Port Charlotte Single Malt
• 3/4 oz.  Dry Vermouth
• 1/2 oz. Amaro Nonino

Maplewood or Applewood smoke.

• Combine ingredients and serve in a snifter with a large ice cube. Add smoke to the cocktail with a smoke gun, or invert the glass over the smoking wood before mixing the cocktail.