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.
In this episode we spend a lot of time discussing hobos, ice cream, and decapitations, which is really unfortunate, because the episode’s topic was supposed to be haunted roadside attractions. On a road trip absolutely plump full of detours, side-stops, and the occasional breakdown, Nick shares ghostly tales about America’s first National Park, Yellowstone. Then Cait takes us on a tour of accidents, apparitions, and ashes at the happiest place on Earth, Disneyland! All this, plus a boozy frozen treat specially designed to beat the summertime heat!
Get the recipe for Boozy Dole Whip Pops 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!
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.
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.
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