It had been a LOOOONG time since I had seen The Rescuer’s. One of my favorite Disney movies as a kid was The Rescuer’s Down Under, but I never had a huge affinity toward the original Rescuer’s movie. Watching it again made me like it a bit more. It was a very charming movie. It’s also on Netflix right now if you want to [re]watch it.
Luke’s Moonshine (Non-Alcoholic)
Louisiana Muskrats make the best moonshine. That’s a well-known fact. And if it weren’t for Luke’s moonshine, Evinrude the dragonfly would have failed. Luke’s moonshine actually helped out a few people. Giving them insane energy with a spicy kick.
Keeping with this family-friendly blog, I tried to find a good base to start off with for making a non-alcoholic moonshine that would produce the desired effects of Luke’s moonshine. Through my searching, I found a recipe based on one of my absolute favorite non-disney franchises, Harry Potter. Firewhiskey. I found a recipe and tried making it. It didn’t turn out the greatest. I modified it to fit more of a Rescuer’s theme. This recipe will definitely take some reworking though.
- 1 (2 liter) bottle ginger ale
- 3 (1 inch) pieces fresh ginger root
- 1/2 cup cinnamon red hot candies
- 2 cinnamon sticks, or more to taste
- 2 habanero (or cayenne) peppers, cut into large pieces
- 1 tsp Louisiana Hot Sauce
- 1/2 tsp Chili Powder
- 1 can Red Bull
- 1 Package Kool-aid (I used grape)
- 8 cups water
- 1 cup sugar
- A few drops of red food coloring
- Combine the ginger ale, ginger, red hot candies, hot sauce, chili powder and cinnamon sticks in a large container (I used a milk jug)
- Refrigerate until the candies dissolve completely, 8 hours or overnight.
- Mix the Kool-aid as directed with the water and sugar (I used less water for a stronger flavor). Set aside.
- Add the habanero (cayenne) peppers, Red Bull, and 2 cups of the Kool-aid mixture to the ginger ale mixture for 4 hours or desired time.
- Remove and discard peppers.
- Serve in small glasses.
The first food we see is when Penny is in the orphanage in Rufus’s flashback. Penny feeds Rufus a gingersnap.
He licks it and thinks its a catnip snap. We might have to make those sometime too, for all you cat-lovers out there.
We’ve made some delicious (one of our favorite recipes) gingersnaps before in our Sleeping Beauty post. Here’s the recipe.
- 2¼ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1½ teaspoons baking powder
- 1/8 teaspoon kosher salt
- ½ cup unsalted butter, at room temperature
- 1 cup sugar
- 1 Extra Large Egg
- 1/3 cup dark molasses
- 1 1/2 teaspoon vanilla extract
- SIFT the flour, ginger, cinnamon, cloves, baking powder and salt together in a medium bowl. Set aside.
- PLACE the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the mixture is light and fluffy.
- SWITCH the mixer to low speed and gradually add the egg, molasses and vanilla extract. Increase the speed to medium and beat until smooth.
- SWITCH the mixer to low speed and add the dry ingredients in 3 additions, pulsing the mixer to incorporate each addition before adding the next one.
- TURN the dough out onto a lightly floured work surface. Knead a few times to incorporate any crumbs.
- DIVIDE the dough in half. Roll each half into a log about 1½ inches in diameter and 12 inches long. As you roll, gently push the ends toward the center to prevent air pockets and to keep the logs at an even thickness.
- WRAP the logs in plastic wrap and refrigerate until firm, at least 3 hours or up to 3 days.
- PREHEAT the oven to 400°F. Line the bottoms of two 12″ x 18″ sheet pans with parchment paper.
- REMOVE the logs from the refrigerator and unwrap them. Using a ruler and a sharp knife, cut each log into rounds ¼ inch thick. If the dough crumbles as you cut it, reshape each slice.
- PLACE the rounds on the prepared pans, spacing them 2 inches apart. Bake on the middle shelves of the oven, rotating the pans 180° halfway through the baking time, until the cookies are set but soft enough to hold a slight indentation when pressed with a fingertip (about 7 to 10 minutes).
- LET cool completely on the pans on wire racks. Store in an airtight container at room temperature for up to 1 week. Yield: 50-60 2-inch cookies.
- Source: http://www.thenibble.com/reviews/main/cookies/cookies2/ginger-snaps-recipe.asp
Will your Eyes Spiral and your Mouth Smoke?
The firewhiskey was kinda disappointing. I was hoping for something a lot tastier…or at least with more of a kick.
The gingersnaps were great, as always. I highly recommend those.
Moonshine – 5/10
Gingersnaps – 10/10