Combine water and honey in a small saucepan over medium heat. Stir occasionally until mixture comes to a low boil. Once boiling, lower heat and let simmer for 10 minutes. Let cool before adding to your cocktails.
Better late than never, said the person who sucks at online analytics… The part-time job known as Christmas is over, and we’ve finally had time to edit the episodes we recorded before Christmas.
First up, in our salute to Hanukah, we talk vaguely about some Jewish spirts and demons in between bursts of spouting off pointless facts like the big-headed autistic kid from Jerry Maguire. Cait has a haunted synagogue, Nick compares a historical possession tale to teachings of the Talmud, and Mel has new uses for cat afterbirth. It’s an episode less offensive than you would have thought, but more offensive than you would have hoped.
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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.
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.
All our episodes are rocky, but this one is on purpose! Nick and Cait have returned from their adventures in Yosemite, and while out and about they’ve gained a taste for the miner’s life! Nick brings in tales of Native American legends dealing with cave-inhabiting stone giants, and Cait has tales of angry helldogs that protect ancient miners’ claims. Then Cait introduces a dry stone-fruit cocktail to relax with after a long day in the holes.
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Combine all ingredients in a shaker with ice. Shake vigorously until well chilled and strain into a chilled martini glass. Don’t be afraid to add a little simple syrup if you like a sweeter drink.
We’ve got a guest! We’re almost like a real podcast now! In this episode, Nick and Cait sit down with Amanda R. Woomer of spookeats.com to talk about her haunted restaurant and hotel website, her origin and adventure in hospitality paranormal research, and about her newest book, “The Feminine Macabre”, a compendium journal written exclusively by women in the paranormal field. Afterwards, Cait discusses some of her own haunted restaurant experiences, and creates a spooky yet feminine take on the classic Cosmopolitan.
Unlike most of our episodes, this one was recorded for video first and audio second. To get the extended video version of this episode, head on over to our YouTube page.
Amanda R. Woomer runs the paranormal investigation site spookeats.com. For ordering information on “The Feminine Macabre” or to see submission guidelines for Volume II, click here. To see the rest of Amanda’s books visit Spook-Eats store page.
Like the podcast? Want more? Tell a friend! You can also support our show buy shopping our Teepublic store or subscribing to our Patreon! Your support allows us the freedom to create more, bigger, and better content!
We’ve brought up simple syrup a couple times, but the only recipe we’ve given in the past was for a specific flavored syrup. Here is a general recipe for how to do a basic, unflavored simple syrup. You can play around with your own flavor combinations by adding flavors or substituting the water with other liquids. Just keep in mind that other liquids will have different water contents, so you may have to adjust the cooking time or add a touch of water to keep the consistency appropriate. (We suggest making the base syrup a few times before you get crazy, just so you know what to look for consistency wise.)
Bring water to a low boil. Add sugar and stir for until sugar has dissolved, about 3 minutes. Remove from heat and let cool. Store in the refrigerator for up to 30 days.
In a collins or pint glass, combine gin, lemon juice & syrup over ice. Add grapefruit seltzer to fill glass. Give it a little stir. Garnish with a grapefruit wheel.
Bring water to a boil. Remove from heat, add tea, and steep for 5 minutes. Remove tea leaves and return to a low boil. Add sugar and stir for until sugar has dissolved, about 3 minutes. Remove from heat and let cool. Store in the refrigerator for up to 30 days. (Any butterfly pea flower tea can be used as a substitution.)
The Booze + Spirits Podcast 