Having been instructed in how to make a Sazerac by our bartender yesterday, today I made one for @jackieLbrewer. Main difference: three kinds of bitters. 📷 #mbfeb
Our bartender Damian is fixing @jackieLbrewer a snaiquiri—a rum daiquari as a shot. I’m having another Dank Meme. 📷 #mbfeb
Happy hour @hamiltonwalkers with @jackieLbrewer. She’s having an excellent Sazerac, while I’m drinking a Triptych Dank Meme. 📷 #mbfeb
As her new go-to drink, @jackieLbrewer is enjoying a little (2 cl) shot of Campari with a whole little bottle (20 cl) of Fever Tree @fevertreemixers tonic water. Very pretty–both of them!
For the past few days I’ve been drinking bourbon and branch water (i.e. tap water from the Mahamet aquifer). Today though @jackieLbrewer wanted her manhattan with @mrivrdistilling’s Cody Road rye. It’s so yummy I’m drinking it neat.
I am forever confusing gibsons and gimlets.
I tweeted this recipe a month ago, and today had to spend 10 minutes tracking it down—a good reminder that anything original I do should be posted here on my blog first and then tweeted, not just posted to twitter.
Here the recipe:
1 oz Roses Lime
1 oz Campari
1 oz bottled pineapple juice
1 oz Cruzan blackstrap rum
Basically, it’s a Jungle Bird, but without fresh juice.
I’d had it in mind to make it for cocktail hour this evening, but sadly we just finished the pineapple juice. I guess it’s a Boulevardier for this evening. (Hence, no picture. Sorry.)
The first two nights I was home I was too busy for cocktail hour. Since then I’ve been drinking rum punches (rums punch?) to gradually decompress from the islands to back home.
Seabreeze with two-thirds regular vodka, one-third cucumber vodka makes a sea-cucumber breeze. Jackie likes it.