Happy Hour – Whiskey Fizz

Whiskey. What can we say about it?

Seems like there’s a whiskey for you regardless of what your price point, place in the world or general dispensation. I was looking at the liquor store through Instacart (yes, this is the reality right now… that the alcohol shall be purchased through an app and brought to my door), and saw ALL KINDS of whiskey. Irish, Kentucky, Canadian, Japanese. There was a peanut butter flavored one. There’s one called Redneck Riviera Whiskey. Seems like if you need to identify with your drink on a deeper level, you absolutely can.

For my Whiskey Fizz, Jack Daniels was in the cabinet. Thanks for being here today, Jack. It’s been a pleasure.

Whiskey Fizz
  • 3 oz blended or other whiskey
  • 1 oz fresh lemon juice (fresh is best, trust me)
  • 1/2 oz simple syrup
  • 3 oz chilled club soda
  • Lemon wedge

In a cocktail shaker, shake whiskey, lemon juice and simple syrup with ice. Strain into an ice-filled glass. Top with club soda and stir gently. Squeeze lemon wedge over the drink, then drop it in.

I find that you can adjust the amount of club soda or whiskey to your liking. I prefer more flavor and less fizz, if you follow what I’m saying.

This is a refreshing drink. Great for a sunny day. Or a day when you need a reminder of the sun. See how I just made it appropriate for any day? I’m a wizard.

Let me know if you make this drink, like it or not. And if there’s a drink you’d like me to make, put my snarky spin on or critique, leave me a comment. I’m happy to oblige.

Happy Hour – Vodka Gimlet

Welcome to Happy Hour!

I had to rename my cocktail posts.

I committed to making a classic cocktail every day for 2 weeks. Why 2 weeks? Because that’s how long we were originally supposed to social distance and stay home. 2 weeks seemed reasonable – a commitment, but doable.

Truth be told, I had a feeling that it would be longer, but one day at a time, ya know?

I did my 2 weeks and took a little break. Breaks are good. Gives you time to rest and think about what just happened. Evaluate how to move forward.

And moving forward, there shall be HAPPY HOUR – where I make a drink, take a picture and post the recipe and all the little things I have to say when I get around to it. So probably not every day. Probably more often than every Thursday (because shelter-in-place and all… I have some time on my hands). It’s good to have something consistent to look forward to. But just not something you HAVE to do. It’s a fine line, and I’m riding it.

And before someone goes saying, “You could make all of your drinks and take all of your pictures on one day and then do the writing on another…”, think about those logistics. Who is drinking all that booze after I’ve made it? Certainly not me and my middle schooler. And no way it’s going down the drain. So, good thought, but… no. Happy Hour is gonna have to be a little more organic than that.

Vodka Gimlet
  • 2 oz vodka
  • 2 oz Rose’s lime juice (the signature ingredient)

Add ingredients to mixing glass with ice. Stir. Strain into chilled cocktail glass.

Ok… the instructions say to chill your cocktail glass. The likelihood that you’re going to do this is low. While a chilled glass may add an additional measure of enjoyment to your experienced, do not let the lack of chilling deter or delay your happy hour. EVER. A room temperature glass will do. I won’t tell if you don’t.

I hope you’ve enjoyed Happy Hour today, been inspired to try something new, and may you return for more Happy Hours to come.

Classic Cocktail Series Day 8: The Sidecar

Well, we find ourselves in interesting times.

Interesting, indeed.

I don’t know about you, but when the history books write about us hoarding toilet paper and social distancing, I’m gonna be like, “Yeah. Well, check my blog. I drank. And I drank some good stuff.”

Ok, maybe that’s a bit extreme. I literally made one cocktail a night. It was good. And that was all. Sometimes I shared with my husband. Sometimes.

And truth be told, I started this on my first night of “social distancing”. OMG – my predictive text fills in “social distancing” now. That’s messed up. Anyway… the evening of March 16, 2020 was the first night of my classic cocktail making. I figured, I have the booze, I have the time, and I have the internet. It’s the only responsible thing to do. I’ll add in all of those days later, but right now, it’s day 8.

And Day 8 is The Sidecar.

If you don’t like citrus, this is NOT for you. Lemon juice and Cointreau put this drink solidly in the citrus category.

I’ve read many variations on this recipe. It calls for congac or brandy. If you don’t have that, then bourbon. Apparently brown liquor is in the ingredient list.

I used bourbon because I don’t have brandy. And I can’t say I recommend doing that. I firmly believe that if you don’t know what you’re doing, you should stick strictly to the instructions. HOWEVER, these are interesting times, and that trumps (and I VERY much hesitate to use that word, but it’s what the English language affords me) having the perfect ingredients. We use what we have, so bourbon (my fav) it is. But I do fear I’ve adulterated my bourbon, and the recipe. So unfortunate.

Sidecar

Ingredients: 1 1/2 oz congac (or brandy) (or bourbon), 3/4 oz Cointreau, 3/4 oz lemon juice, ice, lemon peel

Pour all liquid ingredients and ice into cocktail shaker. Shake vigorously. Strain into cocktail glass. Twist lemon peel over top of glass and place in glass.

That said, it’s a fun little cocktail. I’d love to don a “fit n’ flair“ fruit printed cocktail dress and have all my friends over and serve them sidecars from a perfectly shaped glass from my sideboard. Maybe when these interesting times are a memory.

I’ll be sharing Classic Cocktails days 1-7 as the spirit(s) move(s) me. People, there’s a lot going on from day to day. I have children e-learning, a doggo that suddenly thinks we’re here for her undivided attention, laundry piling up, stresses I didn’t know existed mounting. There’s a lot to process. I’m sure you more than understand. You, as they say, “get it”. Stay sane and well, my people.