It’s definitely autumn. The frost in the mornings, that low angle golden light in the afternoon playing through the falling leaves. You can’t help but think of the bounty of the harvest and, for me, all the apple things. Cider, turnovers, dried slices, apple butter and fine fall cocktails. So, please join me now as we stand and make the Montparnasse.
It’s been quiet today, oddly quiet. And warm, oddly warm. It looks like a wonderful autumn day, with that amazing kaleidoscope of colors falling from the trees, but you better grab your shorts and sunglasses cause it’s a summer day in November. I was looking for something cool and refreshing and we had a late afternoon repast of Corned Beef and Cabbage, and it was natural to find something with Irish whiskey. So, please, join me now as we stand and make the Irish Maid.
The season is winding down at the farmers market. Fewer tomatoes, more sweet potatoes. That’s the nature of things, circle of life and all that. Pretty sure that it’s all covered in the most overplayed track in Ecclesiastes. Still there is bounty left, so we grabbed some end of season cucumbers and harvested some mint from our own garden for an end of summer cocktail. Please join me now as we stand and make, The Botanist.
We use milestones to measure time, that would otherwise slip past unremarkably. This is why we celebrate birthdays and anniversaries and mourn past tragedies when the dates arise. We mark beginnings and endings, like the first day of school and the eventual graduation, and so many little milestones along the day. First steps, lost teeth, learning to ride a bike, these little accomplishments that remind us of just how much has changed while time was marching inexorably onward. It is funny, you don’t realize how quickly things change, if you aren’t keeping up. Today, the death toll from this virus that started me writing again crossed over 191,000. If there is a silver lining, it is that death’s have slowed recently, as case counts have continued to climb. Today also marks 150 cocktails from quarantine. Hard to believe, but I guess we better keep it going, so please, won’t you join me now as we stand and make, the Spicy 50.
Remember Schoolhouse Rock? This drink is an absolute melting pot. A couple of things that pair naturally plus a couple that shouldn’t work at all but it comes together to make something unexpected and great; just like in Lady Liberty’s recipe. Won’t you join me now as we stand and make the Artichoke Hold.
In these unprecedented times, my usual role as a captain of industry has expanded. I also find myself the bus driver, lunch monitor, docent, principal and sometimes teacher in our one room schoolhouse in my office. Liam had been a virtual student since day one this year. This meant he was already totally accustomed to online learning when the rest of his school was forced to join him just three weeks later. I lost my bet on how long it would take for his school to shut down, I figured they’d make it two more weeks. Of course, the outbreak of Covid-19 only shut the doors of the school temporarily, allegedly. Either way, since everyone has spent the better part of this week trying to learn the technology and his role has mostly been to help others, he’s been on Easy Street. So won’t you join me now as we stand and make the Easy Street Fizz.
Late summer is such a wonderful time. It’s not my favorite, I’m a fall guy, but I do love it. Cooler nights, a bit of crispness in the morning air. The end of the harvest coming on. There are still tomatoes on the vine, but fewer. You can feel things winding down, which is when the sunflowers take the stage. That may or may not be true, but I saw some beautiful sunflowers on the side of the road today, so we are going with it. Won’t you join me now as we stand and make the Sunflower.
I had other plans for tonight, but when I got home Laura had brought me a big cup of pebble ice with a request for something tiki. I ran through my mental Rolodex (that’s an old school contacts app, for you kids) trying to find something I had all the ingredients to make and sounded appetizing. I settled on a classic Singapore Sling, but after making it, taking pictures and drinking it, I decided to switch and make an infinitely more interesting variation, the South Seas Sling.