Happy Independence Day

On this day, brave men decided to commit treason against the Crown in a bid to form a new country, free from tyranny and oppression. It didn’t come quickly, a lot of blood was paid, and it wasn’t perfect. It took a few more skirmishes and one great war between brothers before things started to come together. And to this day we are still going through growing pains. No, this country isn’t perfect. I recall the story of a man who came to live here from Cuba. He felt sorry for us, not because this country was bad or because it was full of strife. He felt bad because if this country failed, there was nowhere for Americans to go. He saw that this was the last refuge, the place of opportunity, where someone can come and have the chance to try again in freedom. So many of us take that for granted. Just a year ago, Britain was going through a tumultuous decision: whether to stay or leave the European Union. The country was split between those who would prefer to do things as a sovereign country without the oversight of the EU, and those who preferred the oversight which afforded them a measure of security. A friend of mine from Chester told me that she now understands the American Revolution. No, she didn’t compare the vote to our war. She simply came to understand that it wasn’t cool to be ruled over by an entity that gave you nothing but required your servitude (taxation without representation, anyone?). I told her it wasn’t too late to go dump boxes of tea into the Thames. Our country is an experiment, a wonderful experiment still growing and still learning. Yes mistakes still happen, and we get things wrong once in a while. But I am so glad we have the freedom to make mistakes, and learn from them.

Happy Birthday, USA.

Tuesday Tipple

As y’all know, I don’t have a lot of luck with gardening. I have been known to kill cacti. Ok, kill plastic cacti. But every year I try to clean up the backyard and beautify it with plants that don’t require a lot of attention (read into that: water). I live in Texas and the Sun has a time share here in the summer. But I am giving it the ol’ college try. Actually, no, because I killed every plant I ever had in my dorm room. So better that I give it a whole new level of effort.

Anyway, all that effort translates into exhaustion, and thirst. One thing you learn living here is what NOT to drink while it’s hot. Nothing heavy, too syrupy, and definitely nothing at room temperature. You want, nay NEED something cold, light, and refreshing. And I found my thrill on limoncello hill.

Limoncello Vodka Collins

  • 2 oz. vodka
  • ΒΌ oz. limoncello
  • 1 oz. simple syrup (or to taste)
  • 1 oz. fresh lemon juice
  • club soda
  • lemon slices for garnish

In an ice-filled shaker, combine the vodka, limoncello, lemon juice and syrup and shake well. Take the lemon slices and press then against the glass, and fill with ice. Pour the mix into glass, and top with club soda. You can adjust the level of sweetness by cutting back on the simple syrup, since the limoncello is already sweet. You can try it with gin which is the standard for a Tom Collins, and even use a citrus vodka for more flavor. All I know is I am stocking up on lemons and club soda for the summer. I already have the rest πŸ˜‰

Drink of the Week, Satire Edition

So this happened yesterday, and it has been making the social media rounds like fire in a tire dump soaked in kerosene.

Yeah, ok. It’s funny. I’m not a Trump fan, but it happens and he was probably tired or sleepy. And if I had a dime for every time anyone had a misspelling, I would own Saudi Arabia. I was struck by the similarity to the word “coffee”, that life-giving nectar. Press coffee probably does suck, unless you’re at the White House, and even then it’s not guaranteed to be delicious.

Some stuff I learned about Prez while he was campaigning:

  • doesn’t drink alcohol, coffee, or tea (boo!)
  • likes cherry vanilla ice cream (props!)
  • sold vodka under his brand (wha….?)
  • prefers ginger ale (also props!)

So an idea was born!!!

The Covfefe Cocktail

  • 1 oz. vanilla vodka
  • 1 oz. maraschino liqueur
  • 3 oz. ginger ale
  • boozy cherries*

Pour ice and cherries sporadically into a tall glass. Then pour the vodka and liqueur, and then follow with the ginger ale. Stir to mix. The cherries will seem to be floating among the cubes! And yes, the cherries will hit hard, since they are soaked in vodka.

This was intended as satire, but I would be interested to hear if anyone tries it, too. I’ll be making this tonight and will report back once I wake up from the stupor πŸ˜‰

*Boozy cherries are easy to make. Just drain half the juice from a jar of cherries and pour vanilla vodka in the jar. Keep in fridge for a few days and then use in your cocktails. You can also use plain vodka.


I tried it and it was really good! For those who prefer it less sweet, I would do half and half of ginger ale and club soda. And the cherries were DIVINE with the vanilla vodka. I can eat those alone or on ice cream.

Tuesday Tipple

So, been a while. I am a bit busy lately what with painting and all, but I have been practicing my mixology quite a bit.

Yes, some of it is sweet. Stop rolling y’all’s collective eyes at me.

Anyway, one drink I featured in the previous incarnation of the blog was made famous in Bangkok, at a place called appropriately enough, Aquatini. It’s a favorite drink of mine, and not too sweet, since no simple syrup is involved.


  • 1 part blue curaΓ§ao
  • 1 part citrus vodka
  • splash of sweet and sour mix

Pour all ingredients in an ice-filled shaker. Mix well, and strain into a cocktail glass. Depending on the amount of sweet and sour mix you add, you’ll have a color variation anywhere from sea blue, to sewage green. If you want to avoid the color variation, add Β½ part lemon juice and Β½ part simple syrup, more or less to taste.

Y’all know I had to bring in simple syrup somehow πŸ˜‰

Tuesday Tipple

Yesterday, I spent some time down the chasm that is Pinterest researching liquor infusions. As a result, my Pinterest home page looks like Foster Brooks’ Christmas list. I shouldn’t complain. It’s far more exciting than chalk paint and book folding pins.

Moving on, I did find some recipes worthy of posting, but today I wanted to highlight a classic. I love Amaretto. It has such a beautiful aroma and flavor, and love to use it in baking. Weirdly, I can’t abide almonds in their natural state. But use them in liqueur and I am all over that. Don’t judge me.

Amaretto Sour

  • 1Β½ oz. Amaretto
  • 1 oz. simple syrup
  • ΒΎ oz. fresh lemon juice
  • 1 orange slice
  • 1 maraschino cherry

Pour liquid ingredients into a shaker with ice. Shake well, and pour over ice. Garnish with the orange slice and cherry.

Some people use sweet and sour mix instead of fresh ingredients. I prefer to control the sweetness. And by that, y’all know I mean INCREASE it. I would say I am what I drink, but this is a sour πŸ˜‰