There is an issue with reaching the deadpool site at the moment. You can get there from here: http://deadpool.hookersandbooze.com/. Apologies…
Popular psychologist, columnist, and television and film personality Joyce Brothers has died. She was…
When it rains, you should expect a hurricane.
His improv was awesome, his delivery precise, and his humor extraordinary. I was one of his many fans…
Roger Ebert dead at 70 of cancer according to the Chicago Sun-Times
I’m a tropical gal. I love tropical fruits for the most part. There are some that do wig me out, like dragon fruit (bletch) and breadfruit (urgh). And papaya is actually on that list depending on the way it is served. But for the most part I enjoy what the supermarket calls “exotic” fruits. I call them “the stuff we grew in our backyard”. Seriously, until I came to the Texas I had no idea you bought fruit at the supermarket.
Hell, I didn’t know people actually bought fruit. I thought everyone grew their own.
Anyway, one of my faves is the mango. That sumbitch is tricky to cut and eat, but once you get the hang of it, it is soooo gooood. Of course, you can buy it cut and ready to eat, but it doesn’t taste as good. If you’re not picky, then get the pre-cut stuff. It is still damn good.
- 1 oz. Peach schnapps
- Mango nectar
- Mango pulp
In a blender, mix nectar and some mango fruit pulp (about ½ cup of each) until pureed. In a glass filled with crushed ice, add the peach schnapps, half of the puree, and then fill with champagne. Swirl with a swizzle gently until mixed thoroughly. Garnish with a lime wedge. If a blender is too much work, just use the nectar. If you can’t find the nectar, use some other juice. Laziness is the mother of invention, after all
The only Girlie Drink of the Week I can think of making today is this one:
But in case you are in need of something more refined, garter up at The Captives.
TODAY IS MARDI GRAS!!!!!!!!!!!
Eh, not that I have plans to do anything anyway, but some of y’all may be enjoying festivities. Beads are fun to catch and earn. So I hear.
This week’s libation is a tribute to the main Mardi Gras color, the one that carries through the Lenten season, PURPLE!!
Bewitching Purple Martini
- 3 oz. Vodka
- 1½ oz. Cranberry Juice
- ½ oz. Blue Curaçao
- ½ oz. Sweet and Sour Mix
- ½ oz. Seven-Up Soda, or similar
Pour the ingredients into a cocktail shaker with ice and shake gently. Add more blue Curaçao if the color isn’t purple enough. Serve in a martini glass rimmed with sugar.
I look forward to drinking something other than this. If I’m giving up liquor for Lent, I want to drink something that will leave a good memory for the next forty days and nights
No, I’ve never had it. Not because the drink doesn’t appeal to me, but because I just can NOT bring myself to order that at a bar. I turn red just thinking about saying that out loud in a room full of people.
Sex on the Beach
- 2/3 oz. Peach Schnapps
- 1 1/3 oz. Vodka
- 1 1/3 oz. Cranberry Juice
- 1 1/3 oz. Orange Juice
Combine all ingredients in a shaker with ice. Shake well, and pour into a highball or hurricane glass filled with ice. Garnish with tropical fruit.
I have all that stuff here, thank goodness. Maybe I’ll try it tonight. At least I won’t have to order it
I bet y’all thought I was done pushing girlie stuff here, after last week’s Booze of the Week, eh?
Not. A. Chance.
Look at it this way: some people wear a hairshirt. Y’all get to read my drink posts!
Anyway, this week’s offering is a simple drink. No complex mixology required. Which is good, because this stuff can go to your head really fast. So I heard.
French Ginger Ale
- 1 oz. Chambord Vodka
- 3 oz. Ginger ale
Pour vodka into ice-filled glass, and then pour ginger ale over it. Garnish with blackberries and crystallized ginger.
Nice, spring drink. I can’t wait for our two weeks of winter to be over so I can enjoy it outside