#220: THE WEB - THE OL' HOT BOX
Join your cocaine cowboys of the APDC as they review the season one episode “The Web” from the classic animated series Transformers: Beast Wars!
A folksy good time!! Non-action is action!!! Zingers and zappers!! Prototype?! Cheetor…annoying?! Intestines gun!!! The animators are having a laugh!! There are…nine…eyes!!! Just two bears.. mauling each other…! Tarantulus is a psychopath!! In the Real World! Script Deviations!! Iconic Moments!! Welcome to the Inferno!!!
SHOUT OUTS - 7:00
COCKTAIL - 9:00
REVIEW - 13:45
REAL WORLD - 45:15
SCRIPT DEVIATIONS - 51:50
RATE THE SCHEME - 57:30
ICONIC MOMENT - 59:05
This episode we’re doing a cocktail our buddy Chandler has been kicking around for us to do for some time. The Puerto Rican Coquito. “Coquito” means “little coconut.” There are tons of different recipes for this drink; it seems like every family abuela has their own version, kind of like house rules in Monopoly. It’s sometimes called Puerto Rican egg nog, mostly, it seems, because it’s a creamy drink consumed during the holidays. But there are traditionally no eggs in it. I took a lot for this recipe from Greg at How to Drink on YouTube, and this is a version of 1950s style coquito by bartender Giuseppe Gonzalez.
COQUITO
· 12 oz. (355 ml) can of evaporated milk
· 15 oz. (444 ml) can of cream of coconut, like Coco Lopez
· Winter spices of your choice, I used
o 2 cinnamon sticks
o 2 whole cloves
o 1 star anise
o Grated nutmeg
o 1 tsp vanilla extract
· Combine all ingredients in a saucepan and heat gently to barely a simmer for 10-15 minutes, stirring constantly, making sure the milk doesn’t burn – we’re just trying to infuse the flavors, not cook it
· Cool and bottle coquito
· Add 10 oz. (296 ml) Puerto Rican rum
o Like Bacardi or Don Q
o It’s about a 2-to-1 ratio coquito mix to rum
Chill overnight in fridge. I rimmed our glasses with a little honey and coconut, and added a nice little straw biscotti. You can also avoid the heat and make this in a blender, but if you do I recommend the method where you infuse the rum with the spices for at least 24 hours for that version.
