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.
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.
With Independence Day around the corner, Nick & Cait decided to it was a good time to talk about ghosts of the Revolutionary War. First, Cait tells of the frozen hell the patriots stationed at Jockey Hollow had to endure (in some cases, for eternity). Then Nick shares stories of Fort Ticonderoga, its spectres, and the most unlikely partnership in the revolutionary army. Cait finishes us up with special drink, a favorite of renowned patriot Ethan Allen, The Stone Fence.
Get the recipe for The Stone Fence here!
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Theme music is “Come Back Down” by The Lonely Wild, licensed through audiio.
Featured image photo by Matt Briney on Unsplash
Remember to drink responsibly and in accordance with your local laws. Don’t end up our next ghost!
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!
Like the podcast? Want more? Tell a friend! You can also support our show by shopping our Teepublic store, donating through Anchor, or subscribing to our Patreon! Your support allows us the freedom to create more, bigger, and better content!
Find and follow The Booze + Spirits Podcast on Facebook, Instagram, and Twitter!
And be sure to rate, review, and subscribe through Anchor, Apple, Spotify, Google, YouTube, or the podcast delivery system of your choice!
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.
Cait’s first attempt at Coquito. A work in progress, we may need to tweak the recipe in the future (more alcohol, etc.).
Soak cinnamon overnight in dark rum in a pitcher or jar large enough to hold your entire batch of Coquito. (We used a 64oz beer growler)
After your cinnamon sticks have soaked overnight, combine all other ingredients in blender. Pulse until blended thoroughly. Add to rum mixture and stir or shake until fully combined. Refrigerate for at least 4 hours. Shake before serving. Stores for up to 30 days in the fridge.
Holiday tidings to you all! Once upon a time, it was traditional to gather family and friends together on Christmas Eve and share tales of ghosts and spirits to scare and delight each other, a tradition that sorely needs to make a come back in our opinion!
So in this special episode, join Nick and Cait for a classic Victorian Christmas Eve, where we chill the air with tales of ghostly fur trappers, haunted hot springs, and a ghost named ‘Daddy’. It’s a double-length episode! That means Cait runs out of alcohol, Nick does NOT, and chaos and over-sharing ensue.
Unfortunately, the Tom & Jerry Batter talked about in this episode didn’t come together in time to have the recipe published along-side the episode (stay tuned, we WILL post it in the future). But, being the holidays, we’ve included some additional recipes (not always of the drink variety!) to make up for the loss, as well as because, hey, it’s Christmas!
Like the podcast? Want more? Tell a friend! And be sure to rate, review, and subscribe through Anchor, Apple, Spotify, Google, YouTube, or the podcast delivery system of your choice!
Opening bells from “Christmas on an Island” by junior85, used under license CC BY-NC-SA 3.0. Opening song is “Come Back Down” by The Lonely Wild, licensed through audiio. Closing music is “This Christmas” by Dott, used under license CC BY-NC-SA 3.0.
Featured image photo by Simon Matzinger from Pexels
Remember to drink responsibly and in accordance to your local laws. Don’t be our next ghost!
The Booze + Spirits Podcast 