Episode 68

Episode 68: Temporary Shitshow

Patrice and Marleah drink Bartender Courtney’s Basil Peach Brandy Fizz and talk ruckus juice, happy sally, phone-throwing poltergeists, and exoneration.

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The sad, strange tale of Tina Resch Boyer.



Basil Peach Brandy Fizz

By Bartender Courtney

First make some brandied peaches. I thought this was going to be hard but it’s just simple syrup made out of brandy.

For Brandied Peaches


  • 3-4 ripe peaches (Chilton County if possible from the peach man on the town square)
  • 1 cup water
  • 2 cups sugar
  • 1 cup brandy


  • Peel peaches and cut into quarters.
  • Warm water and sugar in saucepan over medium high heat.
  • Whisk constantly until sugar dissolves.
  • Add peaches and let them simmer about 2 minutes.
  • Remove peaches and add to a jar.
  • Turn off stove and add the brandy and whisk.
  • Pour over peaches.
  • Allow to cool enough to cover.
  • Put in the fridge for one day (or just start eating because they are so tasty)!

For the Cocktail


  • 1/4 of brandied peaches
  • 1-2 basil leaves
  • 2 oz peach brandy (made from the brandied peaches)
  • 2 oz rye whiskey – Jack Daniel’s or Basil Hayden preferred
  • 2 tsp fresh lemon juice
  • Club soda


  • Muddle peaches, lemon juice and basil
  • Add brandy, whiskey and ice
  • Shake shake shake
  • Pour into two glasses
  • Add ice and top with club soda
  • Garnish with peach slice and basil leaf
  • Enjoy ? and make sure to eat all the drunk fruit
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