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.
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).
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.
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!
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.
Sazerac is a classic cocktail that’s been around for a very long time – we did our best to interpret the drink with authenticity.
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)
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.
Combine all ingredients in a shaker with ice. Shake until slightly frothy and strain into a martini glass. Garnish with pineapple. (We also used some Coconut Lime finishing salt from Salinity Salts.)
For the charred pineapple purée:
Grill fresh pineapple slices (stove top grilling, barbecue grill or even a George Forman will work) until part of the pineapple is charred and the juices are bubbling. Let cool. Combine equal parts grilled pineapple and pineapple juice in a blender with juice of half a lime and blend on high until smooth.
Drizzle honey in rocks glass. Combine all other ingredients in a shaker with ice and muddle until peppers are partially crushed. Transfer shaker contents to honey drizzled glass and enjoy.
You drink the whiskey drink. You drink the vodka drink. You drink the lager drink. You drink the cider drink. Sing the songs that remind you of the good times. Sing the songs that remind you of the best times.
Slice the cabbage in half, and hollow out some of the inner leaves and stem until you have a hole about the size of a golf ball. Pour a shot of warm Jaegermeister into the hollow, drink, and repeat until the pain goes away. If using the mayonnaise, dollop a tablespoon into the hollow before pouring the shot.
Fill a container to the top with the ice. Pour cranberry juice to the top of the glass.
The Booze + Spirits Podcast 