Episode 51: Dracula Undead by Dacre Stoker w/Ian Holt

Click here to listen.

You can't keep a good vamp down and that is the case in this sequel to Bram Stoker's original Dracula. His great-grandnephew keeps up the family tradition, and the Two Mike's enjoy participating in this unholy resurrection. Once you go Drac you never go back.

It IS Cocktail Time!

The Blood Countess

1.5 shots of Domaine de Canton

1 shot of Campari

1 shot Dry Vermouth

.5 shot of Gin

Mix and pour over ice. Garnish with candied ginger or orange wedge. Chin, chin.

Episode 50, Robert Silverberg's The Book of Skulls

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Mike S. convinced Mike M. to read with him a book he loved in high school. Always a risk, to reread something you loved as a kid, but we aren’t disappointed. We dig the grooviness of its early seventies scene and don’t even have to wonder if it is horror (it isn’t). It gives us lots to talk about: immortality, hot hairy lovin', kids these days, and so on.

It’s Cocktail Time!

The Skull beneath the Skin

½ oz each of gin, vodka, rum, and triple sec

¼ oz Rose’s lime juice

2 oz sour mix

1 oz blue agave syrup

Shake with ice and strain into martini glass; top with a splash of champagne.

Chin. And also chin.

Bonus link: Robert Silverberg's thoughts on his career in sleaze:

Closing music: “Live” by Emitt Rhodes, performed by the Bangles.

Episode 49, Peter Straub's Lost, Boy Lost Girl

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If you are into screwing ghosts, you'll dig Peter Straub's Lost Boy, Lost Girl. One Mike loves its labyrinthine gestalt and Milwaukee sensibility. The other Mike says it only made him crave Leon's Frozen Custard and Balistrieri's Pizza. They both end with an Ode to Milwaukee.

It's Cocktail Time.

The Schiltz Your Wrist and Pabst Your Bottom.

Take one tall glass of ice and fill with

1 /4 Milwaukee beer like Schlitz, Miller, Pabst, or even Blatz

1/4 of Amaretto

and 1/2 of Pick-n-Save brand OJ.

Stir, enjoy and then head over to Ma Fischer's for breakfast all day.

Episode 48, Brian Keene's The Conqueror Worms

click here to listen

We didn't like it. Can't recommended it. You can compost it for worm food.

Here have a cocktail.

The Wormy Apple

1/2 shot mezcal (with or without the worm)
shot apple schnapps
shot apple brandy (or calvados)

Shake with ice, strain into glass.
Enjoy.

Closing music: "Worms" by the Pogues