Category Archives: Recipes

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

  • 1 cup sugar
  • 1 cup water
  • 6-8 large sprigs of thyme

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.

RECIPE: Electric Mayhem

Rim glass with Electric Dust powder.  Combine liquid ingredients in a shaker with ice and shake until chilled.  Garnish with butterfly pea blossom tea ice cube(s).

Don’t have access to ginger vodka? Sub in your favorite unflavored vodka and ginger simple syrup (you can use our simple syrup recipe, just simmer chunks of ginger in the water until it reaches the desired strength of taste, remove ginger chunks, then add sugar and complete recipe).

RECIPE: Boozy Dole Whip Pops

  • 4 cups fresh pineapple chunks
  • 1 cup canned pineapple chunks (with the juice!)
  • 1 can of coconut milk (approx. 14 fl. oz.)
  • 1/2 cup Malibu Rum

Combine and blend all ingredients until smoothie consistency.  Pour into silicon popsicle molds and chill in freezer until solid. (We did overnight.)

We used Ozera 10-Cavity Popsicle Molds, but they should work with any conventional popsicle mold.

RECIPE: Kanaka Death Orgy

Shake all ingredients, except dark spiced rum,  with ice until combined and frothy. Strain into a tiki mug with fresh ice.  Top with dark spiced rum float (gentle pour to try to keep the rum together on top).  Garnish with all the fruit you can find!

Chai-Infused Whiskey

Combine 8 oz. Pendleton Whisky with 4 scoops of Blue Lotus Traditional Masala Chai in a mason jar or other air tight container.  Let set for at least a week.

You can also use 3-4 chai tea bags of your choice. Dip them briefly in hot water before adding to the whisky to get a more potent spice flavor.

RECIPE: Spanky’s Szechuan Sazerac

Sazerac is a classic cocktail that’s been around for a very long time – we did our best to interpret the drink with authenticity.

  • .5 oz absinthe
  • 1.5 oz Rye Whiskey
  • 1.5 oz Cognac
  • .5 oz Szechuan pepper simple syrup (recipe below)
  • 3 dashes Peychaud’s bitters

Rinse a chilled rocks glass with absinthe and discard extra.

In a mixing glass, combine rye, cognac, simple syrup & bitters with ice.  Stir (don’t shake!) until ingredients are combined and chilled.

Strain into absinthe rinsed glass.  Garnish with a lemon peel twist (always twist the peel over the drink).

(Yes, we used ice in the picture but we still don’t want you to have ice melting in your delicious cocktail)

Szechuan Pepper Syrup

  • 1 cup water
  • 1 cup sugar
  • 2 tbsp Szechuan peppercorns
  • 1 tsp black peppercorns

Combine sugar and water in a sauce pan over medium heat.  Add both types of pepper (grind or crack the corns before adding to the syrup).  Simmer for 3-5 minutes.  Let cool, strain, and enjoy.  Simple syrup can safely be stored in a sealed container in the refrigerator for up to 30 days.