Ep. 41: Holiday Spooktacular w/ Lorraine Cink & Adam Pranica - a podcast by Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison

Sazerac and Cider (via)1 barspoon brown sugar syrup3 dashes Peychaud's bitters1.5 oz rye1 dash Pernod Absinthe2 oz Crispin Original CiderLemon peel
In a mixing glass combine the syrup, bitters and rye. Stir until well chilled and the sugar is almost completely dissolved. Coat the inside of a tumbler with the Pernod, discarding any extra. Add ice and strain the chilled mixture into the glass. Top with cider. Garnish with the lemon peel.
Christmas Sour1.5 oz Dark Rum1 oz Lime1 oz Pimento Dram1 egg2 dash angostura
Dry shake all ingredients but the bitters, then add ice and shake until well chilled. Strain into a chilled cocktail glass and dash bitters. Garnish with an orange peel.
Winter Julep1 1/2 oz bourbon3/4 oz brown sugar syrup (see below)1 tsp peppermint teahot watermint sprig
Warm a glass with hot water. Pour hot water out of glass. Brew tea in 5 oz. of fresh boiling water for 4 minutes. Remove infuser. Add bourbon and brown sugar syrup; stir to combine. Garnish.
And To All A Good Night1.5 oz bourbon.75 oz reposado tequila.75 oz Cherry Heering2 dashes Regans' orange bitters1 dash Angostura bittersOrange twist
Combine ingredients in a mixing glass with ice and stir until cold. Strain into a glass and garnish. Makes 2 servings.
Mulled Wine1 liter bottle of red wine (a dry one like Cabernet or Beaujolais)2 oranges1 lemon.5 cup Mulling spices (fill a tea ball or a large tea bag).25-1 cup brown sugar (to taste)
Heat the wine slowly over medium heat in a large pot. Slice the oranges and lemons and add to the wine as it heats. Muddle them in the pot. Add mulling spices and sugar (start with .25 cups). As it heats, taste to check for sweetness and spiciness. Add sugar until you get it where you want it.

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