Tag Archives: spirits

Ep. 23 – Sink or Swim Tryouts

Show Notes

New and improved, we’ve managed to squeeze 50% more hosts in this episode! Cait wanted to talk about boats this episode, so our good friend “Mel!” joins Nick to talk about haunted naval vessels, then Cait shares her much anticipated boat story (which we’re pretty sure she’s never heard before). Round the episode out with a sailor enticing dark rum drink, promos no one paid for, and a more than normal chunk of chicanery!

You can see the alleged picture of Captain Truxton here!

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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.

Dobro Mash by Audionautix is licensed under a Creative Commons Attribution 4.0 license.

Featured image photo by Maarten van den Heuvel on Unsplash

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

RECIPE: They Might Be Stone Giants

  • Juice of 1/2 lemon
  • 2 plums 
  • .5 oz St. Germain 
  • 2 bar spoons of thyme simple syrup (below)
  • Bubbles (we used rosé sparkling wine)

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.

For Thyme Simple Syrup

  • 1 cup sugar
  • 1 cup water
  • 6-8 large sprigs of thyme

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.

Ep. 22 – Miners Prohibited

Show Notes

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.

Get the recipe for They Might Be Stone Giants here!

The Moaning Caverns

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.

Featured image photo by Luca Maffeis on Unsplash

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

Ep. 21 – [title not found]

Show Notes

It’s the last gasp before Nick and Cait head out into the wilderness for vacation, so what better way to make themselves paranoid than with a collection of stories about people who mysteriously vanished in the woods? Nick and Cait give a surface look at the very deep Missing 411 phenomenon, as Cait shares the weirdest stories of missing people she can find. Then Nick applies the Missing 411 philosophy to some more recent missing cases and gives us an account of getting lost in the forest under completely non-mysterious circumstances for context. Cait finishes things off with a drink that will put the trees themselves in your mouth and in your blood.

Find the recipe for Spruce Ginner here!

Missing 411 online bookstore

David Paulides’s YouTube Channel

Henry McCabe news report

The case of The Green Children of Woolpit.

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.

Featured image photo by Andrew Neel on Unsplash

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

Episode 20 – Candle in the End

Show Notes

The world’s worst word-association podcast is back! The theme is “pirates”, so of course Nick brings in a story about a mentally ill woman and Cait shows up with a story of a bogus Turkish sultan. Vague hand-waving connections are only one of our specialties, though, so Cait creates a fig liqueur based cocktail with a Mediterranean flair!

Get the recipe for The Sultan of Swig here!

Amanda Large interview on This Morning

Amethyst Realm interview on This Morning

A Life You Will Remember by Amanda Sparrow Large Teague on Amazon

A New Attitude by Amanda Sparrow Large on Amazon

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.

Featured image photo by N. on Unsplash

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

RECIPE: Reduced Lunch

Combine all ingredients in shaker with ice.  Shake until cold and combined (and a wee bit frothy) and strain into a martini glass or milk bottle.


For Mexican chocolate syrup, we used The Spruce Eats recipe.

Episode 19 – El Paso or Fail Class

Show Notes

We’re back with a full episode! The topic is ‘haunted schools’, and we ruffled something’s feathers with this one. Nick tells of the many hauntings of Alabama’s University of Montevallo, and Cait breaks down one of El Paso’s many haunted public schools. As if that wasn’t enough haunted happenings, Nick and Cait experienced a handful of ghostly activities while recording the episode itself! Take a break from all this mayhem with a cocktail suitable for any school cold lunch!

Get the recipe for the Reduced Lunch here.

University of Montevallo

Some photos of El Paso High’s ghost girl

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!

RECIPE: Guinness Ice Cream

So this isn’t exactly our recipe–it’s one we received ages ago from someone Nick only talked to briefly online, and it was likely a third-party hand-off at that point as well. But since it was recently National Ice Cream Day, we figured a dark, boozy ice cream recipe was better shared with the world rather than sitting in the back aisles of a stodgy old email archive, so here it is!

  • 1/2 vanilla bean, split lengthwise
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2/3 cup Guinness stout
  • 2 tablespoons plus 2 teaspoons molasses
  • 4 egg yolks
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla extract

In a medium saucepan, scrape in the vanilla bean seeds. Add the pod, milk, and cream. Bring to a boil over medium heat. Turn off the heat, cover the pan, and let the flavors infuse for 30 minutes.

Meanwhile, in a small saucepan over medium-high heat, whisk together the stout and molasses. Bring to a boil and turn off heat.

In a large mixing bowl, whisk the yolks, sugar, and vanilla extract. Whisk in a few tablespoons of the hot cream mixture, then slowly whisk in another 1/4 cup of the cream. Add the remaining cream in a steady stream, whisking constantly. Pour the mixture back into the saucepan.

Stir the beer mixture into the cream mixture. Cook the custard over medium heat, stirring often with a wooden spoon, for 6 to 8 minutes or until the custard thickens enough to coat the back of the spoon.

Strain the mixture into a bowl and refrigerate for at least 2 hours or overnight. Process the custard in an ice cream maker according to the manufacturer’s instructions.

Featured image is a stock photo by Daniel Twal from Pixabay