Boilo

Boilo is a traditional coal region beverage with deep roots in the Appalachian and anthracite mining regions of Pennsylvania, particularly among Eastern European immigrant communities. Often referred to as a “coalcracker's cocktail,” this warming spiced drink is crafted from a mixture of whiskey (typically Four Queens, but any cheap blended whiskey, like Kessler works), citrus fruits such as oranges and lemons, and a blend of spices like cinnamon, nutmeg, and cloves. Honey is often added to balance the tanginess of the citrus and the boldness of the alcohol. Boilo is traditionally simmered on the stovetop to infuse the flavors and served warm, making it a popular drink during the winter holidays and festive gatherings.

The history of Boilo reflects the resourcefulness and ingenuity of coal region families, who adapted old-world recipes from Lithuania and Eastern Europe to incorporate locally available ingredients. Originally inspired by krupnikas, a honey-and-spice liqueur, Boilo became a uniquely American creation that celebrates regional culture and tradition. The technique of slowly simmering the ingredients allows the spices and fruits to release their aromatic oils and flavors, resulting in a deeply comforting beverage. While recipes vary among families, each version of Boilo carries a sense of heritage and pride, making it a cherished symbol of community and warmth in the coal region.

DrinksEastern European

Prep Time: 10 min

Cook Time: 30 min

Total Time: 40 min

Yield: 16 servings

A mason jar of boilo next to a bottle of Kessler whiskey.

Ingredients

  • 2 cups ginger ale
  • 1½ lbs. (cups) honey
  • ¼ cup brown sugar
  • 1 tsp. vanilla extract
  • 4 oranges
  • 2 lemons
  • ½ cup of raisins
  • 4 cinnamon sticks
  • 2 tsp. whole cloves
  • 1 Tbsp. caraway seeds
  • 12 peppercorns
  • ½ tsp. allspice
  • 750 ml 101 proof whiskey (Four Queens) or 1000 ml 80 proof whiskey (Kessler)

Equipment

  • 2 Large Pots
  • Collander
  • Strainer

Instructions

  1. 1.
    Combine the ginger ale, honey, vanilla, and brown sugar in a large pot over medium heat.
  2. 2.
    Peel the skin from the oranges and lemons, leaving all the pith (the bitter white part) on the fruit, and add the skins to the pot.
  3. 3.
    Slice the pith from the oranges and lemons. Quarter the oranges and lemons and remove any seeds. Squeeze the juice into the pot and toss in the chunks of fruit.
  4. 4.
    Add the raisins, cinnamon sticks, caraway seeds, cloves, peppercorns, and allspice.
  5. 5.
    Reduce the heat to a simmer and stir occasionally for 30 minutes.
  6. 6.
    Remove the pot from the heat, strain the liquid into another large pot through a collander to remove the large chunks.
  7. 7.
    Strain again through a mesh strainer to remove the pulp and any remaining seeds. Let it cool for a few minutes.
  8. 8.
    Add the whiskey to the pot and stir to combine.
  9. 9.
    Pour into bottles or mason jars and refrigerate until used. Warm gently before serving.