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.
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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.
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.