Guess what happens when you have to move offices, paint, host family in town, and throw a party for 25 all in a matter of four days?
Writing gets put on to the back burner.
Instead of writing about momentum today, I simply want to share the fantastic, unique cocktails I created for this weekend's party.
These concoctions were cooked up in my kitchen, and given names over the course of the evening. Here are some crowd pleasers to share this holiday season!
- 1 ounce Bulleit Rye Whiskey
- 1 ounce Tuaca
- 1/4 ounce Cointreau
- 1/2 ounce lemon juice (or fresh squeezed from half of a large lemon
- 1 Tbsp orange simple syrup (see recipe below)
- 3-5 dashes of lemon bitters
- 1 ounce club soda
Place all ingredients, except the soda, into a shaker with ice. Shake until cold. Pour in soda, and stir. Pour over a fresh glass of ice and enjoy.
**To make the orange simple, place 1/2 cup fresh-squeezed OJ and 1/4 sugar into small pot. Heat over low, just until melts. Allow to cool before adding to your cocktail.
- 2 ounces gin
- 1 ounce pomegranate juice
- 1 ounce ginger brew
- 3/4 ounce Aperol
- Juice from 1/4 lime
- 3-5 dashes grapefruit bitters
Place all ingredients in a shaker, except the ginger brew. Add ice and shake vigorously. Add the ginger brew, stir, and pour over a fresh ice in a highball glass. Top with a lime and pomegranate seeds, if desired.
A huge thanks to Christine MacShane and The Studio 561 for hosting such a great evening. Much love to Tony and Sally, whose beautiful music set such a wonderful tone for harmony in the group. And, most of all, thank you to all of the family and friends that came out in the rain! It was a pleasure to meet new people, and see a community forming within Chico that is committed to support, unity, and, most of all, fun!
Note: The artwork at the top of today's blog is by Christine, and features her most precious dog, Jack. Not only is he Kai's good friend, but ours, too!