A Cup of Cheer

11.28.24

This week we premiere the AGENT STOKER HOLIDAY SPECIAL!

From the very first episode, Agent Stoker is known to drink. One of our earliest decisions was that in each episode, we would feature a different artisanal cocktail or other alcoholic beverage. Here’s the list of everything we’ve mentioned thus far:

Ep 101:  an unnamed artisanal cocktail (so let's call it a Whiskey Sour)

Ep 102:  Old Fashioned

Ep 103:  Zombie

Ep 104:  Gimlet

Ep 105:  Stout

Ep 106:  Modelo

Ep 107:  Sidecar

Ep 108:  Bonecrusher

Ep 109:  Gin and Tonic  

Ep 110:  Hurricane

Ep 111:  Snake Handler Double IPA

Ep 112:  Blanquito Albarino

Ep 201:  Black Eyed Susan

Ep 202:  Moscow Mule

Ep 203:  Suffering Bastard

Ep 204:  Jockey Club

Ep 205:  Bramble

Ep 206:  Alma Scarlet wine

Ep 207:  radler

Ep 208:  Garibaldi

Ep 209:  Slivovitz

Ep 210:  Death Flip

Ep 211:  Witbits

Ep 212:  Jameson

Ep 301:  Boulevardier

Ep 302:  Dark 'n' Stormy

Ep 303:  Emergency Landing

Ep 304:  Chappaquiddick

Ep 305:  Rocket Fuel

Ep 306:  Jal Jeera Mojito

Ep 307:  Wolf Bite

Ep 308:  Martinez

Ep 309:  Daiquiri

Ep 310:  IPA, Threes Logical Conclusion

Ep 311:  Scofflaw

Why scroll through this list just now?  When we realized that the Season Three finale might be logically released on Thanksgiving, we hesitated.  Did we really want to choose a holiday to broadcast our apocalyptic thrills?  Was there another alternative?

Hence, the AGENT STOKER HOLIDAY SPECIAL.  Unlike our normal episodes, this is what *other* people do for a podcast: guys sitting around discussing stuff they love. We’re taking today to review the drinks Agent Stoker drank, the drinks he might drink, and holiday liquor recommendations. On hand is our lead actor Chris Conner, our writer Brian Nelson, our sound designer Patrick Hogan, and a special guest –

Lou Bustamante is a freelance culinary and drinks writer, author of two books, contributor to SF Chronicle and Eater, culinary professional: former line cook, baker, cheesemaker, distillery spirit guide, and behind the bar. Check him out at his website, thevillagedrunk.com.  In this episode, he talks about making yourself a hot apple toddy for the holidays, and so to while away the hours as you wait for our world-ending finale next week, here’s his recipe!

HOT APPLE TODDY

Recipe notes: The recipe calls for a quarter of a roasted apple, and this will be easier to do if you quarter and core the apple before baking. You can absolutely sprinkle with cinnamon before baking, but not sugar since they will release a lot more juice in the oven.

Also keep the skin on—a lot of the flavor and aroma of the apple is in the skin!

3 barspoons (1⁄2 oz/15 g) sugar, to taste

1⁄4 baked apple

1 small cinnamon stick

2 fl oz (60 ml) Calvados or other apple brandy

Boiling water, as needed

Nutmeg to garnish

In a large heatproof mug, combine the sugar and a small amount of boiling water and stir until the sugar dissolves. Add the cinnamon stick and baked apple.. Pour in the brandy and enough boiling water to fill the mug and stir well. Grate a little nutmeg on top and serve.