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b'You\\u2019ve heard of pin the tail on the donkey, but are you familiar with pin the dollar on the bride? Join Rachel and George on a journey to learn about money traditions around the world\\u2013\\u2013from the West African sou-sou to an unexpected German spending obsession that not even the pandemic could shake!\\n\\xa0\\nIn This Episode:\\n\\xb7\\xa0\\xa0\\xa0\\xa0\\xa0\\xa0Communal savings, questionable British accents, and \\u201cthe dollar dance\\u201d\\n\\xb7\\xa0\\xa0\\xa0\\xa0\\xa0\\xa0The global money custom that George\\u2019s ancestors may have invented\\n\\xb7\\xa0\\xa0\\xa0\\xa0\\xa0\\xa0The OG GoFundMe and other heartwarming ways different cultures give back\\n\\xa0\\nHelpful Resources:\\u202f\\xa0\\n\\xb7\\xa0\\xa0\\xa0\\xa0\\xa0\\xa0Get your finances organized, make a plan, build up your confidence, and kick money stress out of your life for good with the EveryDollar budgeting app. Click here to get started today!\\n\\xb7\\xa0\\xa0\\xa0\\xa0\\xa0\\xa0Be entered to win a $100 Visa gift card when you take our listener survey! Click here to let us know what you think.\\xa0\\n\\xb7\\xa0\\xa0\\xa0\\xa0\\xa0\\xa0Do you have a Guilty As Charged question for Rachel and George? Send a DM to @rachelcruze or @georgekamel on Instagram! Be sure to type \\u201cGUILTY?\\u201d at the top of your message so we don\\u2019t miss it.\\xa0\\xa0\\xa0\\xa0\\n\\xa0\\nLearn more about your ad choices. https://www.megaphone.fm/adchoices\\xa0\\xa0\\nRamsey Solutions Privacy Policy\\xa0\\xa0\\n\\xa0\\nThis Week\\u2019s Happy Hour Special:\\n\\n\\ufeffSazerac\\n\\xa0\\nIngredients:\\n\\xb7\\xa0\\xa0\\xa0\\xa0\\xa0\\xa01/2 ounce absinthe\\n\\xb7\\xa0\\xa0\\xa0\\xa0\\xa0\\xa01 sugar cube\\n\\xb7\\xa0\\xa0\\xa0\\xa0\\xa0\\xa01 1/2 ounces rye whiskey\\n\\xb7\\xa0\\xa0\\xa0\\xa0\\xa0\\xa01/2 ounce Peychaud\\u2019s bitters\\n\\xb7\\xa0\\xa0\\xa0\\xa0\\xa0\\xa01/2 ounce Angostura bitters\\n\\xb7\\xa0\\xa0\\xa0\\xa0\\xa0\\xa01 1/2 ounces cognac\\n\\xb7\\xa0\\xa0\\xa0\\xa0\\xa0\\xa01 lemon peel\\n\\xa0\\nPour a small amount of absinthe in a chilled glass, swirl it around to coat the glass, discard the remaining liquid, then set aside the glass. In a cocktail mixer, muddle the sugar cube with Peychaud\\u2019s and Angostura bitters. Add rye and cognac to the cocktail mixer with ice and shake until chilled. Strain into the prepared glass, twist the lemon peel over drink\\u2019s surface to release the oils, garnish with the lemon peel and enjoy!'