The REAL story of Thanksgiving | How to Drink

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  • Published on:  Tuesday, November 22, 2022
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    Let's unpack some of America's most popular myths while I make early American cocktails. Our founding fathers sure knew how to have a good time.

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    Established Titles:
    Sean Dermond:
    Induction Heater:
    Glass Beer Mug:
    Wood Beer Mug:
    Eggnog Review and Taste Test:
    The Iron Price:
    I made 6 drinks for 6 national parks:

    00:00 - Mythbusters HTD style
    00:44 - Flip
    05:28 - Tasting Notes
    05:55 - Thanksgiving Myths
    08:15 - Become a Lord or a Lady
    10:24 - Rattle Skull
    11:44 - Tasting Notes
    13:05 - King George Myths
    16:51 - Philadelphia Fish House Punch
    22:32 - Tasting Notes
    23:35 - Ben Franklin Misquotes
    25:46 - Stone Fence and Ethan Allen
    30:17 - Tasting Notes
    34:17 - Thanks for sticking around

    In a bowl whisk together
    1.5 oz. or 45 ml. Jamaican Rum (Smith and Cross)
    Large bar spoon or two of brown sugar
    1 oz. or 30 ml. water
    1 whole egg
    In a large mug
    Pour dark brown ale
    Heat up your toddy iron
    Dunk toddy iron into beer and add rum mixture as it heats
    Roll with another mug to mix

    Rattle Skull:
    Built in large mug
    1 Mug of Porter
    1.5 oz. or 45 ml. Jamaican Rum (Smith and Cross)
    .75 oz. or 22 ml. Lime Juice
    A barspoon of brown sugar
    Top with fresh nutmeg

    Philadelphia Fish House Punch (reduced recipe)
    Start by making a pot of black tea
    In Punch Bowl
    .5 cup oleo sacrum
    1 cup of black tea
    2 oz. or 60 ml. Lemon Juice
    4 oz. or 120 ml. Rum (Appleton Estate)
    4 oz. or 120 ml. Rum (Smith and Cross)
    4 oz. or 120 ml. Cognac (Hennessy)
    1 oz. or 30 ml. Peach Brandy (Orchard)
    Add ice and stir

    Stone Fence:
    2 oz. or 60 ml. Bourbon (Weller 107)
    Top off with cider
    Garnish with mint
    Add a few dashes of Angostura Bitters (optional)

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