In the heart of Frackville, the sound of Christmas music signals the creation of a beloved local tradition: Dianne Andruscavage’s boilo. This warm, spiced beverage has become synonymous with the winter holidays in Schuylkill County.
The Tradition of Boilo
Boilo, a warm whiskey drink laced with citrus and spices, traces its roots to the Lithuanian liqueur Krupnikas. Dianne Andruscavage explains, “I think because of the winter, it was so cold, so they made this nice, warm drink so you could just sit around and drink and get warm.”
Crafting the Perfect Boilo
Dianne has been perfecting her boilo recipe for about a decade, using a family recipe passed down from her cousin. The process begins with squeezing fresh lemons and oranges, a step she swears by for the best flavor. “I think it just tastes better,” she notes.
Her method involves simmering the citrus juices with raisins, honey, and spices like caraway seed, allspice, and cinnamon sticks. She warns against actually boiling the mixture, as it can detract from the intended flavor.
A Community Staple
Boilo not only warms the body but also strengthens community ties. Dianne often bottles her boilo in mason jars and wine bottles, sharing them as holiday gifts with friends and neighbors. “I love it. I think it’s so much fun, because everybody just loves getting it,” she shares.
The drink even travels internationally, as Dianne’s husband, Ron Andruscavage, helps introduce it to colleagues at WVIA, and this year, CEO Carla McCabe plans to take a bottle to Ireland.
The Key Ingredients
The preparation of boilo involves a careful selection of ingredients, with A-Treat ginger ale and 101-proof Four Queens whiskey being local favorites. “You walk into the liquor store in Schuylkill County, and you see a big display of Four Queens whiskey,” Dianne observes.
A Personal Touch
Dianne’s favorite part of the boilo-making process is tasting the final product. Using a small glass from her mother-in-law’s house, she ensures the flavors meld perfectly, resulting in a drink that’s uniquely its own.
For those interested in trying their hand at this festive drink, Dianne’s recipe offers a detailed guide to creating a batch that captures the spirit of Schuylkill County.
Dianne Andruscavage’s Boilo
1 bottle whiskey (Four Queens 101 proof)
4 oranges
4 lemons
1/2 cup raisins
2 tbsp sugar
2 cups of honey
6 cinnamon sticks
1 tbsp caraway seed
1 tsp allspice
1 liter of extra spicy ginger ale (or more to taste!)
You will need two big pots, cheesecloth, a strainer, a funnel and gloves.
Peel the oranges and lemons. Cut up the fruit and squeeze them into the pot. A garlic press works, or you can use some kind of juicer or fruit squeezer if you have one. Put the remaining fruit pulp into the pot.
Add the raisins, honey, and spices, then add ginger ale.
Stir and cook everything at a slow simmer, stirring constantly. Do not add whiskey yet and do not allow to reach a boil. Simmer for around 20 minutes.
Strain the liquid into the second pot. Mash down the fruit in the strainer to get all the liquid. Strain through the cheese cloth and squeeze all the juice out.
Add the whiskey and stir in the second pot away from heat. If you cook the whiskey, even for a short time, the alcohol will start to evaporate (and who wants that to happen?).
Taste, and add more whiskey to your liking. Funnel into bottles.
Serve hot in shot glasses, espresso cups, or coffee mugs and enjoy!
