Everyone around here at Martinis & Murder is preeeetttty excited about the new The Grinch movie, in theaters Nov. 9, so we are wasting no time getting into the holiday season.
To help us get into the spirit of the season, we invited Joann Spiegel, who is the manager of holiday-themed popup bars around the world, Miracle and Sippin’ Santa, to mix up their signature Grinch Grog, which was created by Brad Smith, of Latitude 29 in New Orleans, for the pop-up bars.
1 1/2 ounces Epsolon Silver Tequila
1 1/2 ounces Zirbenz Stone Pine Liqueur Of The Alps
1/2 ounce Elation Nectar de Poire Liqueur (can substitute with Belle de Brillet)
1/4 ounce Bénédictine
1 ounce fresh lemon juice
1 ounce Grinch Syrup*
Shake with cubed ice. Strain into a tiki mug with crushed ice, and add more crushed ice to top. Garnish with a cocktail umbrella, rolled-up lemon peel and an edible orchid if you’re feeling fancy.
2 cups sugar
2 cups water
1/2 vanilla pod
1 cinnamon stick
3 whole cloves.
Add cinnamon stick, 3 cloves, opened half vanilla pod, sugar and water to a pot. Heat and bring to a boil for 3 minutes. Remove from heat and allow to cool. Strain syrup through a chinois, bottle and refrigerate.
Sip while listening to John Thrasher and Daryn Carp discuss the case of Dianna Saunders, who claimed that her husband died of an accidental fall — although his gunshot wound told the police otherwise.
[Video: Emily Spada]
Searching for the best true crime podcasts? Subscribe to Martinis & Murder and join hosts Daryn Carp and John Thrasher as they chat about creepy crimes and unsolved mysteries... while sipping on killer drinks from our murderous mixologist Matt the Bartender. Each episode will focus on a new true crime, with all the gory details, and a cocktail recipe to get you through.