Hi again! I've been a little busy, what with traveling to a conference and then organizing a graduate student recruitment event. And then, I took a little break for an island vacation! OMG, you guys it was awesome. Sunny and warm and lots of time to play in the ocean with Mini-G.
Unusual for me, I did an OK job of laying off the email and just ignoring work for a bit. Of course, now I am piled with a lot of crap that needs to be wrangled. But it was totally worth it. I also have a few blog posts kicking around in my brain. But, before I get to any of those there is something much more important that needs to be dealt with. Namely, the Sazerac. The most-awesome Dr. Becca posted a "classic" recipe for Mardi Gras. Now, I know I am not the cocktail maven that Dr. Becca is. Really, I'm more of a beer girl. But why should that stop me? So, here I offer you my own special recipe:
First, I don't use an "old-fashioned" glass. Whatcha got against progress? I say, find the most modern looking glass you can. Or whatever is closest.
Rinse out your fancy glass to make sure it is clean. Fill the glass with crushed ice. Add a splash of simple syrup. Let the glass get cold. Then dump out the ice and sugar water.
Fill glass most of the way with whiskey. Right now I am enjoying a Bulleit Rye, myself. Dr. Becca uses like 3 oz., which is OK. But I say just fill the damn glass. 🙂
Add lemon twist.
You may notice that this beverage has neither absinthe (I am not speaking to the absinthe right now) or bitters (I never seem to have those around). I tend toward very simple cocktails. But I tell ya, this is Good Stuff.
Enjoy! I know that I will probably need one (or two) after I spend the day catching up on my emails.
*Caveat drinkor, YMMV, etc.