Category Archives: Recipes

RECIPE: Shiksa Swill

Combine gin, nectar, lemon juice & simple syrup in a shaker with ice.  After a good shake, strain into a coupe and top with a few dashes of bitters

Honey Simple Syrup

Combine water and honey in a small saucepan over medium heat. Stir occasionally until mixture comes to a low boil.  Once boiling, lower heat and let simmer for 10 minutes.  Let cool before adding to your cocktails.

RECIPE: Bloody Orangey Margey

  • 2 oz Silver Tequila
  • 2 oz Blood Orange Juice
  • 1 oz Cointreau
  • 1 oz charcoal agave syrup
  • Juice of 1 lime

Combine all ingredients in a shaker with ice. Shake until mixed and chilled. Strain into a fresh glass of ice. We recommend a salt or Tajin rim.

Charcoal Agave Syrup

Combine 1 cup agave syrup with 1 cup water in a small saucepan over medium heat. Carefully mix in 1 tsp activated charcoal, bring to a low boil for about 2 minutes. Remove from heat and let cool.

MEDICAL DISCLAIMER:  Activated charcoal can affect how your medications and supplements work.  Ask your doctor if you’re on prescriptions.  We’re lushes, not medical professionals 🙂

RECIPE: Col. Taylor’s Medicinal Sweet Tea

Combine everything but the sweet tea in a shaker and muddle with ice. Dump into a highball and top with sweet tea (below).   We only used about 2 oz, but feel free to upgrade to a bigger glass and add more “tea”.

This sweet tea is between a sweet tea and a syrup.  To make the tea, we brewed 2 bags of black tea in a 12oz mug of hot water.  After the bags have steeped for a few minutes, but before the water cools, add 1/4 cup of sugar and stir until fully dissolved. Allow to cool before making your boozy treat.

RECIPE: Wyoming Death Ship

Combine all ingredients in a shaker. Dry shake (no ice) for about 30-45 seconds, add ice, shake  again until chilled.  Strain into something pretty.

RECIPE: They Might Be Stone Giants

  • Juice of 1/2 lemon
  • 2 plums 
  • .5 oz St. Germain 
  • 2 bar spoons of thyme simple syrup (below)
  • Bubbles (we used rosé sparkling wine)

Wash and slice plums, removing pits. Combine plum slices, lemon juice, and St. Germain in a shaker. Muddle until plums have released most of their juice. Strain into a champagne flute with simple syrup. Top with bubbles.

For Thyme Simple Syrup

Place water and sugar in saucepan over medium heat. Heat and stir occasionally until bubbling and sugar has dissolved. Remove from heat and add thyme. Let steep for 1 hour. Drain and pour in container. Store in fridge for up to 30 days.

RECIPE: Reduced Lunch

Combine all ingredients in shaker with ice.  Shake until cold and combined (and a wee bit frothy) and strain into a martini glass or milk bottle.


For Mexican chocolate syrup, we used The Spruce Eats recipe.

RECIPE: Guinness Ice Cream

So this isn’t exactly our recipe–it’s one we received ages ago from someone Nick only talked to briefly online, and it was likely a third-party hand-off at that point as well. But since it was recently National Ice Cream Day, we figured a dark, boozy ice cream recipe was better shared with the world rather than sitting in the back aisles of a stodgy old email archive, so here it is!

  • 1/2 vanilla bean, split lengthwise
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2/3 cup Guinness stout
  • 2 tablespoons plus 2 teaspoons molasses
  • 4 egg yolks
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla extract

In a medium saucepan, scrape in the vanilla bean seeds. Add the pod, milk, and cream. Bring to a boil over medium heat. Turn off the heat, cover the pan, and let the flavors infuse for 30 minutes.

Meanwhile, in a small saucepan over medium-high heat, whisk together the stout and molasses. Bring to a boil and turn off heat.

In a large mixing bowl, whisk the yolks, sugar, and vanilla extract. Whisk in a few tablespoons of the hot cream mixture, then slowly whisk in another 1/4 cup of the cream. Add the remaining cream in a steady stream, whisking constantly. Pour the mixture back into the saucepan.

Stir the beer mixture into the cream mixture. Cook the custard over medium heat, stirring often with a wooden spoon, for 6 to 8 minutes or until the custard thickens enough to coat the back of the spoon.

Strain the mixture into a bowl and refrigerate for at least 2 hours or overnight. Process the custard in an ice cream maker according to the manufacturer’s instructions.

Featured image is a stock photo by Daniel Twal from Pixabay

RECIPE: The Stone Fence

  • 2 oz white rum
  • 12 oz hard cider
  • Dash of cardamom bitters
  • Squeeze of lemon juice

Combine all ingredients in a 16-20 oz glass with ice.  Garnish with fresh mint. Drink like the Founding Fathers.

You can substitute brandy or whiskey for this drink.  Cait likes it with rye, but the rum is super refreshing.  You can also use angostura bitters.