Wednesday, March 11, 2015

HUMP DAY HAPPY HOUR

While searching for gin cocktails to create, I try to keep the recipes somewhat simple. I do this primarily because Swell Rio doesn't have many options in the realm of snazzy spirits and fancy liqueurs. Trust me, I couldn't get a bottle of Hendrick's in this rinky-dink town if I tried. In fact, after Max was born, I had to have my parents bring me a bottle. Then when Flyboy took Beesly to San Antonio for her surgery at the end of December, my dear husband made a pit stop at Specs (a popular Texas liquor store) and brought home an emergency spare for me to have while he was away at training. I realize I probably sound like some sort of loony lush, but our bar cart must be stocked with my favorite gin at all times, so it's important we plan ahead and stock up whenever we go to the city. I have a few special ingredients I hope to snag for future cocktail recipes when we return from D.C., but for now simplicity is key. 

GIN BUCK
(Serves 1)

INGREDIENTS:
1.5 OZ GIN
JUICE OF HALF A LEMON
GINGER ALE
ICE
LEMON WEDGES FOR GARNISH

DIRECTIONS:
Get ready, this one's a doozy...
  1. Fill a Collins glass with ice.
  2. Add gin and lemon juice. Preferably laid back, with your mind on your money and your money on your mind.
  3. Fill with ginger ale and stir briefly.
  4. Garnish with a lemon wedge.
When I whipped this up last weekend, I should have kept the whole simplicity thing in mind. You see, I fell prisoner to an organic brand of ginger ale from HEB. Ugh, cute packaging gets me every stinking time! Does this happen to anyone else? I should have opted for something classic like Canada Dry. Our cocktails ended up having a heavy ginger taste and weren't quite as sweet as I'd like. 

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