Combine everything but the sweet tea in a shaker and muddle with ice. Dump into a highball and top with sweet tea (below). We only used about 2 oz, but feel free to upgrade to a bigger glass and add more “tea”.
This sweet tea is between a sweet tea and a syrup. To make the tea, we brewed 2 bags of black tea in a 12oz mug of hot water. After the bags have steeped for a few minutes, but before the water cools, add 1/4 cup of sugar and stir until fully dissolved. Allow to cool before making your boozy treat.
In this Chaotic Neutral episode, we go looking for alcohol spirits, and spend quite a bit of time in distilleries as a result. First, Nick goes on a brief tour of Scotch distilleries. Then Cait heads back stateside for a look at the ghosts haunting Buffalo Trace Distillery. Finally, “Mel!” returns to give us look at Japanese Shojo spirits WITHOUT looking at them through the lens of The CW’s Supernatural.
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Don’t have access to ginger vodka? Sub in your favorite unflavored vodka and ginger simple syrup (you can use our simple syrup recipe, just simmer chunks of ginger in the water until it reaches the desired strength of taste, remove ginger chunks, then add sugar and complete recipe).
Finally, our poor noise-to-signal ratio finally works in our favor! We’re talking about (and making) noise, and we start with a look at a bowling ghost that was exposed by the quiet of the pandemic. Next, an Indianapolis poltergeist that disturbed the whole neighborhood, and we finish with a phantom bugle whose tone reverberates throughout history. And all this shifting of the volume has inspired a drink that keeps cranking the favor up and down on you to stay electric with every sip!
The YouTube video about the Forest Grove Phantom Noise and other mysterious noises can be found 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!
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!
Chai-Infused Whiskey
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.
1.5 oz chilled hibiscus tea (we used Tazo Passion)
1.5 oz charred pineapple purée
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.
The Booze + Spirits Podcast 