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.


sixty six

The St-Germain Cocktail

Who loves St-Germain? I tried it for the first time at the beginning of the summer and I could not be happier. If you don’t know, St-Germain is sweet liqueur made from elderberries. And it’s French. If I really had to describe the flavor I would have to say it tastes like fairy dust and orangepeachpeargrapefruitapricot. And for that level of specificity, you’re welcome. Needless to say, you should probably give it a try sometime. My favorite way to drink St-Germain is super simple: 1 oz. of the liqueur with club soda and wedge of lemon. Simple and so refreshing. But if you’re interested in a more fancy cocktail, this recipe is the way to do it. The St-Germain cocktail involves champagne or sparkling wine, club soda, and a wedge of lemon. Doesn’t sound that different from what I just explained a sentence earlier, does it? Well, things are not always as they appear. You’d never know it, but there’s something about adding sparkling wine to a cocktail that instantly makes you feel like you’re wearing dark lipstick and casually thinking about existentialism. So you should probably get on this.

Cocktail (makes one)

– 2 parts Champagne or Dry Sparkling Wine (I used Prosecco because I’m exceedingly fancy and not at all a poor student)

– 1 1/2 parts St-Germain

– 2-3 parts Club Soda

– lemon wedge

Combine liquid ingredients in an ice-filled glass (I used my new fancy Dizzy Cocktail Glasses, because the name thoroughly excited me). Garnish with lemon. Put on party dress and be cooler than all your friends. Sip often.

vsco_2photo(had to get a little bottle as well, because it’s the cutest thing I’ve ever seen)vsco_1vsco_0