153 Hot Toddies on Easter Island

On this weeks podcast we try another hot toddie, a whiskey toddie.  Although these tempting alcohol libations have not ben en vogue for a few decades we are trying to bring them back.  Whiskey, Rum, Cognac and Brandy all work well in warm or hot cocktails.  Pumpkin turns her nose up at our drink of the week but Sunshine appreciates the true joy of hot booze.  Our topics of conversation this week are certainly varied.  Did rats destroy Easter Island?  Are you ready to take your Xmas lighting into the green zone?  Havc you heard the latest on gay hating?  Did you know Texas is a place for diminished civil rights?  And, Pumpkin gives us another installment of her natural home remedies.  Have a warm cocktail and take a listen. Whiskey Toddie: In a saucepan start with 2 cups cold water.  Bring to a boil and add your favorite mulling spices.  (typically cinnamon, clove, ginger, allspice)  Add 4 tablespoons sugar (brown sugar is even better) and continue to stir.  Take off heat and strain out spices.  Pour over 1 to 2 ounces whiskey in a mug or irish coffee mug.  Serves 4 people

Rum Toddie: Boil 2 cups apple cider.  In a tea baller or tea sac, add a few cloves and some cracked allspice berries.  Dunk in cider for about 5 minutes then remove.  Pour apple cider over 1 to 2 ounces dark rum in a mug.  Add 1 teaspoon butter if desired.  Use a cinnamon stick for garnish.

Hot Pineapple Rum Punch:  This one is for the crock pot.  Add all ingredients to crock.  1 can Dole pineapple juice, 24 ounces apple cider, tea sac filled with 10 cloves and two cinnamon sticks broken several times.  After mixture has gotten hot, allow tea sac to infuse for another 15 minutes.  Remove tea sac and add 5 dashes Angostura Bitters.  Put out several mugs already filled with 1 ounce dark rum or brandy.  Allow guests to ladle in hot mixture when they are ready to drink.