interesting story - jen's blog (here and here) were two of the first blogs I had ever read. i was really drawn to her laid back style, her simple aesthetic, her honesty and her funny jokes. then one day she got way too busy with ban.do and didn't blog anymore (boooo). then we became real life great friends, and i tell her all the time i do not want her photos to come to an end. SO!
...she will (hopefully) be doing weekly foodie post right here. drinks (yum), snacks, maybe even an all out brunch. who knows, let's just see how it evolves, ok? i granted her with full creative freedom, because she works best like that. now, let's all tell her how beautiful her photos are so she sticks around and shows us all how to make a mean cocktail. thanks.
...now let's kick off this new column, shall we? i'll let jen take it from here...
i should actually name all of my drinks kick in the pants, cause that's what you'll get when you drink'em . . . a good solid kick in the pants. you just won't notice it at first. so really it should be called "a subtle kick in the pants that will eventually knock you on your butt" but that doesn't have the same ring to it.
i am a huge lover of booze (but not a lover of boo's), but i find that when mixing drinks restraint is key. there are so many incredible flavors you can add to a drink, but if there's too much of the giggle juice in there, you'll never taste all that other good stuff.
fill your most stylish highball with ice cubes
then . . .
- squeeze a bit of fresh lime juice over the ice. i cut my limes small, cause i think they look cute, but you can do whatever you want . . . i'm not here to judge.
- 1 oz whiskey (that's the whole "restraint" thing i was talking about, and on a side note, i love blanton's. it is delicious and it's what i used to make this drink, but it's kinda pricey and you could totally get away with using something a bit more accessible like makers mark or even jack daniel's)
- 1 oz canton ginger liquor
- top off with ginger beer (or ginger ale if your not ready for all of the spicy goodness that is ginger beer)
- then a splash of maraschino cherry syrup
- gently stir with a swizzle stick or . . .with a spoon, the back of a knife, your finger, a pencil . . .
- and plop in one or two maraschino cherries for good measure and to serve as a warning: