Tag Archives: cognac

Recipes

RECIPE: Spanky’s Szechuan Sazerac

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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.

Episodes

Episode 14 – Secret Origins

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Show Notes

It’s almost Mother’s Day, so we decided to bring in the woman who made it all happen, our own mother Shanna McDonald! She helps us explore the secret origins of the McDonalds’ obsession with the paranormal and help clarify some of the sketchier details. We share family paranormal encounters from three generations, including the haunted house in which Nick and Cait grew up, strange alien-like encounters in the Applegate region, and all manner of Southern Oregon weirdness! Top it off with a spicy sazerac straight from Momma’s heart, and you’ve got an episode you won’t find anywhere else!

Get the recipe for Spanky’s Szechuan Sazerac here!

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

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

Recipes

RECIPE: Ed’s Secret Shame

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  • 1.5  oz cognac (we used Hennessy)
  • .75 oz June Taylor’s Bergamot, Pink Peppercorn & Rose Geranium syrup
  • Juice of 1/2 a lemon
  • 1 egg white (use pasteurized for the safest option)
  • Brut Champagne or Sparking wine

Put first 4 ingredients in a cocktail shaker without ice (dry shaking) and shake until egg white has emulsified.  Then add ice and shake I little longer to cool.  Strain into a chilled coupe glass.  Slowly top with champagne until glass is full. Garnish with pink peppercorns or a lemon twist.