Drinks

179

Grownup Gingery Arnold Palmer (V)

As I’ve been waxing on about lately, I’m very into the post-work cocktails this summer. Whether I’m mixing them myself or hitting up my favorite Montclair bars, they make boring weekday nights infinitely more tolerable. I was recently gifted a bottle of sweet tea vodka and ooooh man it is yummy. Upon receiving said bottle, the first thing I did was sniff it: to my surprise it actually smelled like tea. This was exciting. When I see flavored liquor, it pretty immediately calls to mind those horrifying electric-hued bottles claiming to taste “just like pop-tarts/mint chocolate chip ice cream/marshmallow fluff.” I once had to endure a truly horrifying shot of birthday cake-flavored vodka, which, if you know anything about my penchant for desserts, was insulting on so very many levels. While I know this is not always the case with flavored liquors, I’m often wary. So imagine my joy upon taking that first sip and being greeted by a very real tea taste. Let’s also note the joy that comes with getting a present out of nowhere. Presents are f u n. Even more fun when they are alcohol-oriented. Because that means the gift-giver is immediately entitled to a cocktail.

The first drink I made with the vodka was a simple minty/tea (or should I get cute and say “min-tea”) Moscow mule –which I’ve just learned is also known as a Vodka buck (?????)– because I had ginger beer and lime and a plethora of fresh mint. And a mule mug (I’m hoping to build my collection of these and julep cups once I have a kitchen of my own.) I’m a pretty big fan of the Moscow mule. It’s spicy and tart and bubbly. It also calls to mind this gem, which just makes me giggle. So that was a good place to spend the first few ounces of the vodka. But I knew that the next time I used it I wanted to make up my own drink. Since few things feel more summery to me than a tall glass of lemonade or iced tea, I thought a thought I often think: let’s add alcohol to it. And I’m pretty sure I did alright. Thank you, alcohol. You be the judge, mmk?

But before you do, here’s some stuff that’s been occupying my time on the internet lately:

Alison Roman‘s drink diary on Punch Drink

I think I like tomatoes now that I’ve seen this salad on A Brown Table

Cherry pie and “women’s work” on Paste

The blood and sand cocktail (which tastes like neither blood nor sand) gets even better when blended on Serious Eats

Sprouted Kitchen is killing it as per usual with this roasted banana coconut ice cream helllllllo

French fry toppings of the world (and some pretty sweet graphics) on Lucky Peach

Saveur is taking me back to the retro origins of this blog and also reminding me that I could survive on dips for the rest of my life (also happy 21st birthday, Saveur!)

Porridge and a man bun in one glorious post on What Should I Eat For Breakfast Today yes yes all the yes

Let me eat all 13 of these beautiful vegetable things right this minute, thank you Grub Street for putting them in one handy post

OKAY now let’s have a cocktail!

Palmer (serves 1)

1/2-inch piece fresh ginger
1 shot sweet tea vodka
1 shot elderflower liqueur
1/2 shot fresh lemon juice
lemon peel

Muddle ginger in a cocktail shaker. Fill the shaker with a generous amount of ice. Add vodka, elderflower liqueur, and lemon juice. Shake well (20 seconds should do the trick!) Strain into a coupe/martini glass. Rub the lemon peel around the rim of the glass, then float it on top as garnish. Alternatively: muddle the ginger and add the liquids. Stir well and strain into an ice-filled rocks glass, doing the same with the lemon peel as mentioned earlier.

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