Recipes

RECIPE: Macomb Smokeshow

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  • 3 oz gin
  • 1/2 oz fresh lime juice
  • 1/2 oz smoked rosemary trash cordial (see below)

Combine ingredients in a shaker with ice and shake until well chilled.  Strain into a chilled cocktail glass.  (For a smokier flavor, smoke your glass – instructions below)

Smoked Rosemary Trash Cordial

  • 1 cup leftover white wine
  • 2 limes (juice, pulp, and peel) or equivalent citrus fruit
  • 1 cup sugar
  • 1 large dried Rosemary sprig

Bring wine and citrus juice and pieces to boil over low heat.  Simmer uncovered for 20 minutes.  Strain fruit from syrup, return to low heat.  Add sugar and stir until dissolved.  Hold dry rosemary over pot, and light on fire with a barbecue lighter. Allow to smolder briefly then add to pot and turn off heat.  Allow syrup to cool then strain again.

Smoking a Cocktail Glass

Ignite 1 rosemary sprig on top of a heatproof plate, carefully allow it to burn slightly then extinguish flames. Immediately invert a glass on the plate covering the rosemary and allow it to smolder. (via puremixology.com)

Episodes

Episode 006 – Macomb Smokeshow

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Episode Notes

Where there’s smoke, there’s fire, and where there’s fire, there’s the McDonald siblings. In this episode, Nick and Cait have turned their eyes to stories of supernatural smoke and fire this week, as we visit a fiery poltergeist (feuergeist?) in Illinois and a witch’s tree in North Carolina that refused to burn down. All this, plus smokey beverages and feet discussions!

You can find the recipe for the Macomb Smokeshow here.

A photo of Macomb Firestarter Wonet McNeil is found here. You can find some good photos of the Cora Tree here.

Like the podcast? Want more? Tell a friend! And please consider subscribing to our Patreon! Your Patreon support allows us the freedom to create more, bigger, and better content!

And be sure to rate, review, and subscribe through Anchor, Apple, Spotify, Google, YouTube, or the podcast delivery system of your choice!

Opening song is “Come Back Down” by The Lonely Wild, licensed through audiio.

Featured image photo by Berend de Kort from Pexels

Remember to drink responsibly and in accordance to your local laws. Don’t be our next ghost!

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We Have a Patreon!

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Not that that’s some great accomplishment, but there it is. At this point, we’re mostly including additional audio tidbits: extra clips from the cutting room floor, raw cuts of the recordings before they get edited for broadcast, and even early access to podcast episodes. Associated content from earlier episodes are already populated to the Patreon feed for subscriber perusal.

We’re working on creating some video content: that will all end up on our YouTube channel eventually, but we’re going to offer early access to that via Patreon as well.

Finally, we have sets of Booze + Spirits stickers coming in soon, and all Patreon subscribers will receive a set with their first month’s subscription! We’ll show off the stickers when they get in our hands, and have other ways to obtain them in the future.

We’re really excited to get our Patreon going–subscribers mean income and income means we can dedicate more time to creating content. And we have lots of future ideas for merch and content that we’d love to share as the podcast and its viewership grows!

Cover photo by Judita Maldziute from Pexels

Recipes

RECIPE: Crazy Caity Rae’s Whipped Shortbread

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  • 3/4 c softened butter
  • 7 tbsp confectioners sugar
  • 1 cup + 2 tbsp all purpose flour
  • 6 tbsp cornstarch
  • 2 tsp almond extract
  • 1 tsp ground cardamom (optional)
  • 1 c semisweet chocolate

In a medium bowl, cream sugar and room temperature butter for approximately 4 minutes. Add almond extract & optional cardamom.

Sift flour & cornstarch into bowl then slowly add to butter mixture. Mix only until combined. If dough seems too gritty, add a splash of milk or cream.

Refrigerate dough for 30 minutes to an hour. Roll into balls, place on cookie sheet, and press tops with cornstarch dipped fork.

Put cookie sheet with dough balls in freezer while over preheats to 300F. Bake for 20-25 minutes until tops are set. Cool for chocolate dipping.

Melt chocolate chips in microwave safe bowl. Heat in 30 second increments while stirring between, until chocolate is smooth & melted. Dip cookies and let cool.

Recipes

RECIPE: Cait’s First Coquito

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Cait’s first attempt at Coquito. A work in progress, we may need to tweak the recipe in the future (more alcohol, etc.).

  • 1 1/2 cups dark spiced rum
  • 2 cinnamon sticks
  • 1 (14 oz) can sweetened condensed milk
  • 1 (15 oz) can cream of coconut 
  • 1 (13.5 oz) can coconut milk
  • 4 oz evaporated milk
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract

Soak cinnamon overnight in dark rum in a pitcher or jar large enough to hold your entire batch of Coquito.  (We used a 64oz beer growler)


After your cinnamon sticks have soaked overnight, combine all other ingredients in blender.  Pulse until blended thoroughly.  Add to rum mixture and stir or shake until fully combined. Refrigerate for at least 4 hours. Shake before serving.  Stores for up to 30 days in the fridge.

Episodes

Episode 005 – Christmas Special 2020

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Episode Notes

Holiday tidings to you all! Once upon a time, it was traditional to gather family and friends together on Christmas Eve and share tales of ghosts and spirits to scare and delight each other, a tradition that sorely needs to make a come back in our opinion!

So in this special episode, join Nick and Cait for a classic Victorian Christmas Eve, where we chill the air with tales of ghostly fur trappers, haunted hot springs, and a ghost named ‘Daddy’. It’s a double-length episode! That means Cait runs out of alcohol, Nick does NOT, and chaos and over-sharing ensue.

Unfortunately, the Tom & Jerry Batter talked about in this episode didn’t come together in time to have the recipe published along-side the episode (stay tuned, we WILL post it in the future). But, being the holidays, we’ve included some additional recipes (not always of the drink variety!) to make up for the loss, as well as because, hey, it’s Christmas!

Like the podcast? Want more? Tell a friend! And be sure to rate, review, and subscribe through Anchor, Apple, Spotify, Google, YouTube, or the podcast delivery system of your choice!

Opening bells from “Christmas on an Island” by junior85, used under license CC BY-NC-SA 3.0. Opening song is “Come Back Down” by The Lonely Wild, licensed through audiio. Closing music is “This Christmas” by Dott, used under license CC BY-NC-SA 3.0.

Featured image photo by Simon Matzinger from Pexels

Remember to drink responsibly and in accordance to your local laws. Don’t be our next ghost!

Recipes

RECIPE: Blessed Sacre-Mintini

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  • 2 oz Godiva White Chocolate Liqueur
  • 1.5 oz Smirnoff peppermint vodka
  • 1.5 oz Creme de Cacao (use the clear variety unless you want a weird colored drink)
  • 1 oz heavy cream

Combine all ingredients in a cocktail shaker with ice. Shake aggressively and strain into a garnished martini glass.  We used white chocolate syrup with chocolate sprinkles and crushed peppermint candies.

Recipes

RECIPE: Nick’s Favorite Sausage Cornbread

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  • 1 to 1.5 lbs pork sausage
  • 2 8.5 oz packages cornbread mix
  • 2/3 cup milk
  • 2 eggs
  • 14 oz can creamed corn
  • 4 oz can diced green chilies
  • 2-3 cups shredded cheese (I prefer sharp cheddar)
  • 1 oz package dry ranch dressing mix

Preheat oven to 350° degrees. Prepare 9×13 baking pan with non-stick cooking spray.

In large skillet, crumble and brown pork sausage until completely cooked through. Drain if necessary.

In large mixing bowl combine all other ingredients until mixed. Stir in cooked pork sausage last.

Spread into prepared baking pan. Bake uncovered approximately 35-40 minutes. Cornbread is finished cooking when a toothpick inserted into center comes out clean.

Cool before cutting.

Recipes

RECIPE: Hair of the Camel That Bit You

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  • 750 ml red wine of your choice
  • 1/4 c granulated sugar
  • 1 orange
  • 10 whole cloves
  • 4 cinnamon sticks
  • 3 star anise pods
  • 1 cup fresh orange juice
  • 4 cardamom pods
  • 5 oz Goldschlager

Dump red wine into a large pot or slow cooker over low heat. Add sugar, orange slices, orange juice, and spices – you can stick the cloves into the orange slices to make them easier to retrieve.  Simmer for a minimum of 30 minutes but longer is better.  Stir occasionally.  Serve while still hot in a mug, with 1 oz of goldschlager per serving. 

This recipe has a lot of room for customization.  You can substitute a few teaspoons of pumpkin pie spice for the whole spices, if you would prefer.  I would recommend putting ground spices in a tea bag before adding them to the wine, so your drink isn’t gritty.  Not sweet enough? Add more sugar. Not complex enough? Add peppercorns, ginger, juniper berries, bay leaves, a vanilla pod… even a little chili pepper can be yummy!

Episodes

Episode 004 – The Hair of the Camel

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Episode Notes

In this episode, we investigate the legend of The Red Ghost, a demonic beast that terrorized the American Southwest in the late 19th century. From there, things get tangential as we discuss camelcide, ghost miner role-call, and how to properly cook your wine.

*Technical Note: Again, we had some serious audio problems on Nick’s side during the recording of some segments, and we apologize. We guarantee that problem has been totally ironed out for future episodes. (Guarantee does not extend to future technical problems. Void where prohibited.)

You can find the recipe for The Hair of the Camel That Bit You here.

Like the podcast? Want more? Tell a friend! And be sure to rate, review, and subscribe through Anchor, Apple, Spotify, Google, YouTube, or the podcast delivery system of your choice!

Theme music is “Come Back Down” by The Lonely Wild, licensed through audiio.

Featured image photo by Talha R from Pexels

Remember to drink responsibly and in accordance to your local laws. Don’t be our next ghost!